5 minutes with... YOTAM OTTOLENGHI
The Israeli-born British celebrity chef, 54, is serving up the latest book in his bestselling Test Kitchen series with fellow chef Noor Murad
What are your favourite recipes from
Extra Good Things?
YOTAM Blackened chicken with caramel clementine dressing.
NOOR Green herb frittata with pomegranate salsa and the pistachio macaron cake.
Yotam, you’re one of the world’s most famous chefs – how do you handle that?
It’s all a little bit overwhelming, but I guess that if you stick to what you do then anything extra is a bonus. The most important thing is that people cook and enjoy the food we make.
What’s an average weeknight dinner look like for you both?
YOTAM On most nights I eat the leftovers from my children’s dinner, which could be anything from spaghetti with ragu to [husband] Karl’s tacos to a fish pie.
NOOR I cook for one so it’s often something simple, like a frittata or a stir-fry. I like to use up all the vegies in my fridge so will usually saute or steam them and top them with whatever salsa or pesto is lying around. It’s a what’s-in-the-fridge sort of improv.
Noor, you work with Yotam in the kitchen, but what’s it like writing a book with him?
I just turned myself into a sponge and absorbed all the wisdom and experience that Yotam carries with him. He has a way of driving every book into a concept, and understanding how to fit the recipes into that narrative. He’s also really good at giving you the space to create and come into your own, letting you find your feet and personality in food.
What do you think about Australian food and cooking?
YOTAM It’s vibrant, it’s fresh and it’s always surprising in the way it mixes up the food of so many immigrant communities. I love how all Australians are foodies at their core!
The cost of living is soaring and people are having to cut back on groceries – what’s your advice on creating a cheap meal that’s still delicious?
NOOR Grains, beans and lentils are your friends. One of my favourite meals is mujadara, which involves cooking bulgur or rice with lentils, sweet spices like allspice and cinnamon and lots of sweet onions. It’s so filling and nutritious – and goes a long way!
YOTAM My advice is to use cheap ingredients but slow cook them to create deep flavours. Use lots of alliums [onion, leek, shallot or garlic] in the base for sweetness and finish off with a pickle for brightness.
Yotam, you visited Australia in 2019 – which were your favourite restaurants you visited?
Townhouse, Tulum and Supernormal in Melbourne.
What should every kitchen pantry and fridge have in it all year round?
Tinned tomatoes, rice, beans – or lentils, tahini [for making hummus] and a well-stocked spice cupboard.