OTTOLENGHI TEST KITCHEN: EXTRA GOOD

 Each recipe designed in here leave you with a little something extra to transform your next meal.

Flexibility, flavour and future-proofing your cooking are the focus here. Piquant pickles, transformative dressings, warming chilli sauces, flavoured butters and punchy pastes; after cooking each dish your store cupboard or fridge will be stocked with leftovers of a key ingredient to help you cook it forward and ‘Ottolenghify’ (if you know, you know) every meal with ease.

Aside from stocking your pantry with flavour-boosting ingredients, Extra Good Things is also brimming with inspiration for meals, snacks and desserts, ranging from simple midweek dinner ideas to more complex dishes for gathering and hosting. Whatever you choose to make, like every recipe ever to emerge from the magical Ottolenghi Test Kitchen, it will become a dish you return to on repeat.

Recipes we love: The Happy Foodie team has been lucky enough to get a head start on cooking from Extra Good Things, and, so far, we can’t get enough of the Harissa Butter Mushroom Kyiv and the Double Lemon Chicken. Next on our list to try are the Slow-cooked Lamb Shoulder with Fig and Pistachio Salsa, the Celeriac Skewers with Fragrant Chilli Oil and the Labneh Lemon Posset.

About the author

 Chef, author and restaurateur, Yotam Ottolenghi and Noor Murad, the talented chef and recipe developer who heads up the Ottolenghi Test Kitchen team, which comprises Gitai Fisher, Verena Lochmuller, Chaya Pugh, Tara Wigley, Claudine Boulstridge, Jens Ferdinand and Clodagh McKenna.