Yotam Ottolenghi and Ixta Belfrage unlock plant-based cooking with “Ottolenghi Flavor” in 3 stages.

With the “Ottolenghi Flavor” meeting with their readers this year, Yotam Ottolenghi and Ixta Belfrage offer a high-level approach to plant-based recipes by dividing the basics of cooking into three key elements: process, pairing and produce. For ‘process’, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. You can learn to discover how to unlock new aroma depths by ‘pairing’ vegetables with sweetness, oil, acidity or chile heat, and to identify ‘produce’ with the natural ability to extract the true flavour of dishes.

With main courses, sides, desserts, and a whole pantry of “flavour bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Ottolenghi Flavor is a revolutionary approach that offers stunning low-effort meals as a whole.