“It’s been four years since I last saw Yotam Ottolenghi, and that was no more than a fleeting moment in a taxi rank outside King’s Cross train station in London. So, with his live Australian tour imminent, it seemed like the right time to catch up again.
Yotam, how has your food changed and evolved over the last few crazy years? I think functional rather than show-off cooking is a takeout from the last few years. It was also very creative because, like everyone else, I had to make do with what I had. I’ve always been an advocate for humble ingredients – vegetables, dried legumes, etc. These are quite simple, inexpensive seasonal ingredients. Ottolenghi cooking has never been expensive (once you’ve built up the pantry of spices I use), but I’ve been really emboldened by this fact. It makes so much sense to eat this way now.
It’s really about not having to do
