Acclaimed chef Yotam Ottolenghi shares insights into the evolution of his cooking style driven by family life. His weekends often revolve around creating standout breakfast and brunch dishes that can serve multiple guests, a shift from the intricate meals he was known for before having children.
Family Influences on Weekend Breakfasts
Pancakes have taken center stage in Ottolenghi’s household, making frequent appearances at weekend breakfasts. His recipe, which features in his new book “Simple Too,” yields approximately 22 pancakes intended to last through the week. However, the demand from his children and their friends usually sees them entirely consumed by Sunday lunchtime.
When hosting brunches, Ottolenghi prefers laying out a single large and impressive dish at the centre of the table for guests to help themselves. This approach ensures he can enjoy time with his guests instead of continuously tending to the kitchen. His minimalist brunch offerings might include butter beans infused with Urfa chilli butter, or baked za’atar tomatoes and mascarpone, providing a feast that is satisfying without requiring complex preparation.
Recipe Highlights
One of Ottolenghi’s featured recipes is Menemen, a traditional Turkish dish consisting of scrambled eggs with spices and tomatoes. The simplicity of preparation—by integrating eggs into the residual heat of cooked tomatoes—makes it both a comforting and uncomplicated meal.
Also featured is the coconut greens with Scotch bonnet and eggs, reminiscent of Trinidadian bhaji. This vibrant dish can serve as a main course with the addition of seasonal greens, alongside the rich coconut milk to round out the flavours.
Additionally, Ottolenghi showcases his London deli-inspired pancakes served with date butter syrup, advocating a batch-cooking approach to maintain convenience throughout busy weeks. The pancakes are kept in the refrigerator or freezer and can be easily reheated.
Exciting New Recipes
His recipe for baked za’atar tomatoes involves a rustic combination of mascarpone and ripe tomatoes baked under a layer of za’atar seasoning. This dish takes its cue from classic creamed tomatoes on toast.
Ottolenghi also shares a recipe for everyday granola, a simplified version created by his co-author Verena Lochmuller. This recipe allows room for variation with outputs that can last up to six weeks, granting busy families nutritious breakfasts without daily preparation.
Another enticing option for brunch is butter beans with Urfa chilli butter. The buttery, chili-spiked beans are ideal for spreading on toast and enjoyed with minimal fuss.
These recipes encapsulate Ottolenghi’s philosophy of feeding loved ones with savoury, hearty meals, made effortlessly and shared joyously at the dining table.
Reporting based on coverage first published by theguardian.com.