From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.
A collection of vegetarian recipes. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, it is suitable for meat-eaters and vegetarians alike.
Whether the rise for the popularity in vegan and vegetarian recipes is moral, financial or just that some people want to eat more plant-based meals, the Good Food team have made sure their recipes are balanced, nutritional and delicious.
With recipes for comfort food favourites like curries, chillis, soups and puddings, through to fresh ideas for meaty stews, braised fish and melt-in-the-mouth vegetarian meals, this title features a slow-cooked meal to suit every taste and occasion.