Ottolenghi’s Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses

Ingredients

1 large butternut squash
2 tbsp olive oil
1 tbsp green, unsalted pumpkin seeds
1 tbsp sunflower seeds
1 tbsp black sesame seeds
(1 tsp nigella seeds)
10g sliced almonds
basil leaves, to serve
sea salt, freshly ground black pepper… 

Read More »

Ottolenghi tomatoes

You’ve got to hand it to Ottolenghi—they know how to do salads.

When it comes to creative salad-making I have the culinary equivalent of writers’ block. I can’t ever get beyond green leaves with halved tomatoes. If I’m feeling particularly adventurous I’ll add some spring onions or some grilled courgettes. Salad making really isn’t my forte though…. 

Read More »