Eclectic recipes inspired by the dishes team Ottolenghi knock up before service
The midday staff meal at Ottolenghi is exciting for two reasons. One is the cross-section of the world – from Brazil to Poland to India and beyond – that comes together before service. Second is the challenge to rustle up a meal with stuff that needs using up. It’s why pickled cucumbers find their way on to pizzas and leftover aubergines become a quick veggie stew.
It’s brilliant to be reminded of the joys of a fridge-raid. These recipes are inspired by my team.
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