Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoor The latest cookbook from the Ottolenghi Test Kitchen team – Shelf Love – aims to take you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. Drain the warm beans in a sieve set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the whole mixture to be saucy (but not overly wet), so add a couple of tablespoons more of the cooking liquid if you wish (discard the rest). It’s the surest, fastest way to get all the juicy pulp and seeds – sans skin. All you need is a box grater and a wide bowl to catch the pulp and juice. You may also need a sieve if you want to drain the pulp of any juice. Place the grater upright in your bowl, gently push your ripe tomatoes against the coarser side of the grater and grate until you are left with just skin. Make sure to only go as far as you can – careful of your fingers! The riper the tomato, the easier it will be to grate. Discard the skin. Transfer to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside.

Transfer the mac’n’cheese to a large platter with a lip or a shallow bowl, dot all over with the pesto, and top with the crispy onions.Heat the oven to 220C (200C fan)/425F/gas 7. Start with the pepper sauce: put the peppers and tomato on a medium baking tray lined with greaseproof paper, and toss them with one tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the tray. Roast for 35 minutes, or until the pepper skins are well charred and the garlic has softened. With both grilling and roasting, there is a lot of heat involved. My top tip for you is not to make this on a boiling hot day, like I did, unless you enjoy sweltering over the stove. That minor gripe is the worst thing I can say about the whole experience though; the process was pretty simple and the end result irrefutably delicious. The blitzed, char-grilled vegetables were faintly reminiscent of romesco and made an unexpectedly creamy pasta sauce that felt hearty enough for autumn, yet light enough for an unseasonably hot day. The roasted aubergine added some nice texture, and the tahini dressing, with lemon juice and garlic, added some zing and set the whole thing off nicely. Needless to say, I will definitely make this one again. Place portobello and oyster mushrooms, onion, garlic cloves, chopped chillies, whole spices, apricots, 120ml olive oil, 1 teaspoon salt and a good grind of pepper into a roasting tin. Stir everything together and bake for 40 minutes. Stir halfway. The mixture should be well browned by now.

To make the crispy onions, finely slice a couple of onions into thin rounds, toss with two tablespoons of cornflour, then fry in hot vegetable oil in about three batches, for four minutes per batch, or until golden. Wipe out the frying pan, add five tablespoons of oil and put on a medium-high heat. Once hot, add the couscous mixture, using a spoon to distribute it evenly. Turn the heat down to medium and cook for 18 minutes – the edges will start to turn golden. Use a spatula to gently separate the cake from the sides of the pan, running it under the cake to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing on to a large plate. Buy the book here: https://www.penguin.com.au/books/ottolenghi-test-kitchen-shelf-love-9781529109481 Make the garnish by putting the butter into a small frying pan on a medium-high heat. Add the almonds and cook for three minutes, stirring, until lightly coloured. Add the pine nuts and cook for another two minutes, until golden. Remove from the heat and add the chilli.You can also watch Yotam and Chaya make this dish on the OTK Youtube channel, which is what inspired me to make it in the first place. Put the reserved 100g of beans into a food processor with the herbs, cumin, garlic, lemon juice, remaining three tablespoons of oil, one eight of a teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large bowl. I do not own any of the other Ottolenghi cookbooks, but I have seen them, they are glossy hardbounds with lovely pictures and pretty involved recipes. This is a flexible softbound book with less staged-looking pictures. I read through this in e-book format though I saw the physical book when I was out shopping.

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients. In a small bowl, combine the remaining chopped spring onions with the extra basil leaves and the last tablespoon of oil. Sprinkle the cake with the extra pecorino and top with the spring onion mixture. Serve the pepper sauce in a bowl alongside. Since 2002, the Ottolenghi team has slowly expanded, our scope has grown, and exciting new ingredients fill our cupboards, but so much, crucially, has remained the same. We continue with boundless enthusiasm and an unswerving dedication to detail; many of our team members have been with us for years, recipes, dishes and ingredients that are trusted favourites still feature on our menus and the philosophy at the heart of all we do is as true today as it ever wasWhile the pasta is cooking, make the pesto. Finely grate the lemon to give you one and a half teaspoons of zest. Then use a sharp knife to peel and segment the lemon and roughly chop the segments. Place in a bowl with the lemon zest and set aside. Put the za’atar, coriander, garlic, pine nuts, one eighth of a teaspoon of salt, a good grind of pepper and half the oil into a food processor and pulse a few times until you have a coarse paste. Add to the chopped lemon in the bowl and stir in the remaining oil. Heat the oven to 180C (170C fan)/375F/gas 5. Line a 30cm x 20cm baking dish with a piece of baking paper large enough to cover the base and sides, with enough overhang to fold over the pudding as well. In a medium bowl, whisk the mayonnaise, yoghurt, two and a half tablespoons of lemon juice, two tablespoons of oil, one teaspoon of salt and a generous grind of pepper. Add this to the potato mixture and mix well to combine. Transfer to a large serving plate, spreading it out to create a slight well in the centre. Cover and refrigerate if not serving right away. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and one teaspoon of salt into a medium saucepan on a medium-high heat. Bring to a boil, then simmer for 15 minutes, or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.