In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus. Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring. It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that. What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal. You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will...

The hotly anticipated follow-up to London chef Yotam Ottolenghi’sbestselling and award-winning cookbook Plenty, featuring more than 150vegetarian dishes organized by cooking method.

Incipient vegetarians will also love this cookbook. Every single recipe is vegetarian, and many are vegan. Too many are billed as appetizers (“starters” in Brit-speak), but most of those could be stretched into a nice dinner. The variety of vegetable-based dishes will astound the reader, many with a Middle Eastern flair. I received the book as a Christmas gift, and I’ve been trying recipes at about the rate of one per week since then. So far I have not hit a clunker. Though Ottolenghi has a fondness for crème fraiche and elegant cheeses, my favorite to date, Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette, would also please a vegan. Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.” Tried the Barley Salad with Pomegranate, an excellent filling salad that is great for travel/work/leftovers. And it is just too easy to modify to suit what one has on hand.

And not without a reason. I've never come across a more interesting selection of delicious vegetarian recipes and love the fact that Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight. About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy. The beautiful cookbook Plenty puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize the taste buds no end. Everything just looks so good! I will say I didn't like the Roasted Parsnips and Sweet Potatoes with Caper Vinagrette as much as I anticipated, mostly because it was a little sweet for me. We had two roasted already sweet vegetables, which has the effect of concentrating the sweetness. Ottolenghi then adds some sweetner in the vinagrette, which I thought unnecessary. Also, much as I love the idea of capers with this meal, it seemed like gilding the lily. It's hard to make the argument for further dressing roasted vegetables, already so easy and so good. Small quibble. It was great cold, maybe even better. Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over. Puy lentil and aubergine stew And as a personal criticism: dude suggests cilantro on everything. EVERYTHING. Look for his defensive suggestion on cilantro fitting fine into any/all Italian cuisine. Cilantro appears again without mention in a Japanese-inspired recipe for soba noodles. Absolute madman.Heat half the oil in a large, high-sided saute pan on a medium-high flame. Add the garlic, onion, half the oregano and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until soft and golden, then tip into a small bowl. Another true revelation: the roast parsnip and sweet potatoes with cherry tomatoes and a caper vinaigrette, five stars for that one. And also the lentils with Gorgonzola and semi-dried tomatoes, that could turn into my new version of soul food. I would recommend this to everyone, especially those who don't like cooking, as it definitely encourages one to do so. Bring a medium saucepan of salted water to a boil, then add the lentils, onion, garlic, bay leaves and thyme. Turn down the heat to medium and simmer for 30 minutes, until the lentils are cooked and starting to fall apart. Drain, discard the bay leaves, then tip the lentils, onion and garlic into the sweet potato mash. Add the cinnamon, paprika, parsley, mint, a teaspoon of salt and a good grind of pepper, mix well, then gently stir in the feta so it’s incorporated but remains in chunks.