Emma Freud meets Yotam Ottolenghi
Yotam Ottolenghi changed the food industry in the UK. After training to be a philosopher, he radically swapped direction at the age of 28, and has since revolutionised the way we eat. He’s made three TV series, opened six cafés, written eight books, won 14 major awards, and his last two books sold over three-million copies between them. He chatted to me about his passion, mission, and his inspiring test kitchen researcher, Ixta Belfrage, with whom he’s written his latest cookbook, Flavour.
E: Thanks to the recipe you’ve given us [on page 118], I’ve made paneer for the first time. Why did you choose this dish?
Y: It reminds me of an Indian version of melanzane parmigiana, but with paneer instead of parmesan and mozzarella, dhal instead of tomato sauce, and curry leaves instead of basil. It’s comforting and familiar, but also refined and exciting, with the fried chilli and curry-leaf topping adding crunch and zing.
E: I never thought I’d say ‘I couldn’t put it down’ about a cookbook, but Flavour is a revelation. Was that the ambition?
It’s a celebration of vegetables, and the
