Ottolenghi SIMPLE

by Yotam Ottolenghi

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 140 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.

These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:

S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think

Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.

Here’s a yummy pudding from this celebration of SIMPLE food:

Plum, blackberry and bay friand bake



200g blackberries
4 ripe plums, stones removed, cut into 1cm wide wedges (360g)
1 tsp vanilla extract
60g caster sugar
3 fresh bay leaves
1 tsp ground cinnamon
60g plain flour
200g icing sugar, sifted
120g ground almonds
8 tsp salt
150g egg whites (from 4–5 large eggs)
180g unsalted butter,
melted and slightly


Friands are the light, moist almond cakes popular in Australia, New Zealand and France. Whisked egg whites and very little flour make them wonderfully light, and the ground almonds make them really moist. Traditionally they’re small cakes, but here I tip the batter into a baking dish and cook it whole.
You can make the batter well in advance here, if you want to
get ahead – it keeps well in the fridge up to a day ahead – but don’t macerate the fruit for this amount of time as it will become too juicy.

Serve with custard, vanilla ice cream or cream. The fruit can be played around with, depending on the season. Raspberries and peaches can be used in the early summer months, for example.


1. Place the blackberries and plums in a bowl with the vanilla
extract, sugar, bay leaves and ½ teaspoon of cinnamon. Set aside
for 30 minutes. Don’t be tempted to leave them sitting around for
longer than this, as the fruit will become too juicy.
2. Preheat the oven to 190°C fan.
3. Mix the fl our, icing sugar, ground almonds, the remaining
½ teaspoon cinnamon and salt in a separate large bowl. Set aside.
4. Lightly whisk the egg whites by hand for 30 seconds, so they
just start to froth. Stir into the fl our mixture, along with the
melted butter, until combined.
5. Tip the batter into a 20 x 30cm parchment-lined baking dish
and top evenly with the fruit and juices. Bake for 40 minutes,
covering the dish with foil for the final 10 minutes, until the batter
is golden-brown and the fruit is bubbling. Set aside for 10 minutes
before serving.
For more of Yotam signature bold flavours from this collection, get your hands on a copy of Ottolenghi SIMPLE retailing for R455 at Exclusive Books,, Readers Warehouse and Loot.