EXPERT TIP
Aromatics are best fried on the day they are served. Use these to top rice dishes, roast fish or even a creamy potato gratin.
“FOR ME, A MEAL IS MEMORABLE WHEN IT'S A MULTISENSORY EXPERIENCE.
It's not just about the taste, it's about how it looks, how it makes you feel, the company you're in, who made it for you. It's nothing flashy but it just tastes so good in that moment.”
And with that, Extra Good Things co-author Noor Murad, who heads up the Ottolenghi Test Kitchen (OTK), encapsulates the spirit of this second book from the two authors (the first, Shelf Love, was published in 2021).
Extra Good Things is all about the takeaway, the lesson. And many of those lessons show up in the form of a pickle, a spread, a sauce, a textured sprinkle, or a new skill. The OTK team uses the book as an opportunity to help readers navigate different techniques, develop useful hacks to use produce that's on its way out, and teach a little more about how to construct new flavours using ingredients we already know. It's a helpful nudge back into the kitchen ahead of the holidays, but also a roadmap to understanding how to bolster the ingredients you have and be in charge of the way your food tastes. I caught up with Noor and Yotam on Zoom to find out more.
Khanya: Who helped revolutionise your thinking around food?
Om Ahmed, the wife of my father's friend. She's a very traditional Bahraini woman from humble beginnings; she cooks every meal at home; they never go out to eat. I used to visit her because my mom was English and my dad wanted me to learn about traditional food. She would welcome me like I was her daughter and teach me all these dishes and send me home with Tupperwares full of delicious food. When I think of someone who really influenced the way I cook,
