Description

It s harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It s tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the one basics of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.

This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.