“We use white miso paste in our recipes because it has the perfect balance of sweet, salty and savoury that we’re after. The aptly-named Miso Tasty brand is our go-to.”
Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals. Packed with signature colourful photography, Ottolenghi Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three sections, which reveal how to tap into the potential of vegetables to create extraordinary food:


Image by @ottolenghi
The Flavour Hamper includes:
- Aleppo Chilli Flakes
- Red Bell Pepper Flakes
- Whole Dried Limes
- Hibiscus Flowers
- Masa Harina
- Miso Tasty’s Organic White Miso Paste
- Rose Harissa
- Ancho Chilli
- Cascabel Chillies
- Black Garlic
- Gochujang
Ottolenghi’s new cookbook Flavour is published by Ebury Publishing and is available now at all good book stores!
The Guardian has published 8 recipes from FLAVOUR for you to try out, click here to find out more.
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her formal culinary career at Ottolenghi’s NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city’s top restaurants. Flavour is her first book. @ixta.belfrage
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