Wednesday 17 January 2018

Plenty More: Yotam Ottolenghi's keenly awaited book

Yotam Ottolenghi's new book is one of the most keenly awaited cookery follow ups in years. Here are three recipes to enjoy

Broad bean spread
Broad bean spread
Raspberry meringue roulade.
Corsican pie

An extra portion for all bean-sheller helpers here!

Don't be put off by the need to start with skinned beans: buy them already skinned (I have seen them in a few Middle Eastern grocers) or else it's a fun and therapeutic task to delegate to helpers - little or big.

This is a favourite with [my assistant] Tara's twins, Scarlett and Theo, who race to see who can catapult the beans out first and, crucially, fly them into the designated bowl. Serve with toasted sourdough as a starter.

Broad bean spread with roasted garlic ricotta

You will need

1 head of garlic (10 cloves), cloves separated, skin on

125ml olive oil

240g ricotta

3 tbsp soured cream

2 lemons, rind shaved in long strips from one; 2 tsp finely grated zest from the other

600g broad beans (400g if starting with skinned beans)

1 1/2 tbsp lemon juice

15g mint leaves, chopped, plus 1 tbsp shredded mint leaves to garnish

Salt and black pepper


Preheat the oven to 220C/200C Fan/Gas Mark 7. Mix the garlic cloves with 1 teaspoon of the olive oil, place on a baking tray and cook for 15 minutes, until soft.

Remove from the oven and, when cool

enough to handle, squash each garlic clove out of its skin using the back of a fork. Discard the skin and place the flesh in a small bowl, along with the ricotta, soured cream, ½ teaspoon of salt and some black pepper: use a whisk to mix everything together well and set aside.

Place the remaining olive oil in a small saucepan with the shaved lemon skin.

Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse.

Bring a large pan of water to the boil. Add the broad beans, blanch for 1 minute, drain and then remove them from their skins. Crush the beans with a fork, add all but 1 tablespoon of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together.

Spread the ricotta mix in a thin layer on to the base of each individual plate or one larger platter. Spoon the broad bean mixture on top, lightly spreading it out to cover most of the ricotta. Sprinkle over the shredded mint and grated lemon zest and finish with a drizzle of the lemon- infused oil.

Broad bean spread

Main: Corsican pie with courgette flowers

Serves four as a main course

You will need

1/2 small red onion, thinly

sliced (85g)

3 celery stalks with leaves, thinly sliced (220g)

8 large Swiss chard leaves,

white stalks discarded, roughly

chopped (175g)

2 garlic cloves, thinly sliced

2 tbsp torn mint leaves

2 tbsp chopped parsley

2 tsp chopped sage

2 tbsp olive oil, plus extra

for brushing

75g feta, crumbled

50g pecorino, finely grated

15g pine nuts, lightly toasted

Grated zest of 1 lemon

350g all-butter puff pastry

Plain flour, for dusting

100g brocciu cheese or ricotta

4–6 courgette flowers, cut in half lengthways if large, or 6 long shaved strips of raw

courgette (optional)

1 egg, lightly beaten

Salt and black pepper

Corsican pie.jpg
Corsican pie


Place a large sauté pan on medium–high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 15 minutes or until the greens have wilted and the celery has softened completely. Remove from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool.

Preheat the oven to 220C/200C Fan/Gas Mark 7.

Roll out the pastry on a floured work surface until 3mm thick, then cut it into a circle, approximately 30cm in diameter. Place on an oven tray lined with baking parchment. Spread the filling out on the pastry leaving a 3cm border all the way around.

Dot the filling with large chunks of brocciu or ricotta and top with courgette flowers or courgette strips, if using. Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart. Alternatively, press with the end of a fork. Brush the pastry with egg and refrigerate for 10 minutes.

Bake the tart for 30 minutes, until the pastry is golden and cooked on the base. Remove from the oven and brush with a little olive oil. Serve warm or at room temperature.

Meringue roulade with rose petals and fresh rapberries

Serves eight

You will need


4 egg whites (120g)

250g caster sugar

1 tsp vanilla extract

1 tsp white wine vinegar

1 tsp cornflour


100g mascarpone

1 tbsp icing sugar, plus extra for dusting

11/2 tbsp rose water

400ml whipping cream


150g fresh raspberries

2 tbsp dried rose petals

1 tsp slivered pistachios (or regular if unavailable), crushed

Raspberry meringue roulade.


Preheat the oven to 160C/140C Fan/Gas Mark 3.

Line the base and sides of a 33cm x 24cm Swiss roll tin with greaseproof paper. Allow the paper to come about 1cm above the sides of the tin.

In a large, clean bowl, whisk the egg whites with an electric mixer until they begin to firm up. Add the caster sugar to the whisking whites in spoonfuls or tip into the bowl in a slow stream. Continue whisking until you achieve a firm, glossy meringue. Using a large metal spoon, gently fold in the vanilla essence, vinegar and cornflour. Spread the mixture inside the lined tin and level with a palette knife.

Bake in the oven for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the tin.

Tip the cooled meringue on to a fresh piece of greaseproof paper. Carefully peel off the lining paper.

Meanwhile, place the mascarpone in a large mixing bowl, along with the icing sugar and rose water. Whisk to combine and become smooth, then add the whipping cream. Whisk by hand for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it's easy to over-mix.) Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue.

Scatter most of the raspberries and 1½tablespoons of rose petals all over the cream.

Use the paper to assist you in rolling up the meringue along its long edge, until you get a perfect log shape. Carefully transfer the log on to a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log. Chill for at least 30 minutes.

When ready to serve, dust the log with icing sugar, scatter the remaining rose petals, along with the pistachios, over the top, and dot with the remaining raspberries.

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