Vege magic
Flavour-forward, vegetable-based recipes are at the heart of UK restaurateur Yotam Ottolenghi’s food. In his new cookbook, Flavour, he and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver inspiring new combinations.
The book is in three parts: “Process” explains cooking methods that elevate veg to great heights; “Pairing” identifies four basic pairings that are fundamental to great flavour; and “Produce” offers vegetables that do the work for you.
These portobello mushrooms aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better. What gives them their verve is the chillies and spices and the flavoured oil that coats them.
