Tacky curried butter beans on toast with pickled onion
Beans on toast, all grown up. This makes the proper al-desko lunch for many who work at home, and can also be a terrific fast and simple dinner for adults and youngsters alike (serve the pickle on the facet, if you happen to want). Mess around with completely different tinned beans, cheeses and herbs, utilizing up no matter you've got in your pantry and fridge. Make double or treble the quantity of pickled onions, minus the chilli, and refrigerate in a sterilised jar for as much as two weeks. They go particularly nicely in salads and with grilled meals.
Prep 10 min
Cook dinner 15 min
Serves 2
2½ tbsp olive oil
25g contemporary ginger,peeled and finely grated
4 garlic cloves,peeled and crushed
½ tsp cumin seeds
1 tsp delicate curry powder
¼ tsp chilli flakes
200g butter beans,both jarred or tinned (drained weight)
Salt and black pepper
1½ tbsp (5g) contemporary coriander,roughly chopped
60ml double cream
100g mature cheddar,roughly grated
2 x 1½cm-thick slices sourdough
For the pickled onion
1 inexperienced chilli, thinly sliced into rounds, seeds and all (10g)
½ pink onion, thinly sliced into rounds (60g)
1 tbsp apple cider vinegar
Flip the grill to excessive. For the pickle, combine the chilli, onion, vinegar and a tiny pinch of salt in a small bowl, then go away to melt and pickle when you get on with every thing else.
Put a tablespoon and a half of the oil in a medium saute pan on a medium-high warmth, then prepare dinner the ginger and garlic, stirring typically, for 2 or three minutes, till evenly golden and aromatic. Add the spices, prepare dinner for 30 seconds, then stir within the beans, a quarter-teaspoon of salt and loads of black pepper. Take off the warmth and go away to chill for 5 to 10 minutes. As soon as cool, stir via the coriander, cream and cheese.
Put the sliced bread on a small oven tray, grill for 2 minutes, then flip and drizzle the untoasted sides with the remaining tablespoon of oil. Prime with the bean combination and grill bean-side up for 4 to 5 minutes, till golden and bubbly.
Spoon over half the pickled onion combination, and serve with the remaining in a bowl alongside.
One-pot chickpeas with carrots, dates and marinated feta
Our final e book, Shelf Love, devoted an entire chapter to one-pot cooking, nevertheless it doesn’t cease there: we're always looking out for throw-it-in-a-pot meals. The elements all get to hang around collectively and be merry, optimising their tasty potential whereas additionally saving on the washing-up. You might want to soak the chickpeas, so plan forward. Should you like, make the feta with out the parsley, cowl it with extra oil, and hold in a sterilised jar within the fridge for as much as per week, for spooning over salads or soups. And to make the dish vegan, swap the feta for a non-dairy various.
Prep 30 min
Cook dinner 2 hr 25 min
Soak 12 hr+
Serves 4-6
300g dried chickpeas,soaked in a single day in loads of chilly water with1 tsp bicarbonate of soda
1 onion,peeled and roughly chopped (150g)
6 garlic cloves, peeled and roughly chopped
25g contemporary ginger,peeled and roughly chopped
1 giant inexperienced chilli,roughly chopped, seeds and all (15g)
4½ tbsp (15g) contemporary coriander,roughly chopped
2 tbsp olive oil
1½ tsp floor cumin
1½ tsp floor cinnamon
2 medjool dates, skinned, pittedand roughly chopped (40g)
1 tbsp tomato paste
4 carrots,every peeled and reduce at an angle into 2-3 giant chunks (450g)
2 contemporary bay leaves
¼ tsp bicarbonate of soda
Salt and black pepper
2 tbsp lemon juice
1½ tbsp (5g) parsley,roughly chopped
For the marinated feta
150g Greek feta, roughly crumbled
1 tsp caraway seeds,toasted and roughly crushed in a mortar
1½ tsp finely grated lemon zest
1½ tbsp (5g) parsley,roughly chopped
75ml olive oil
Warmth the oven to 180C (160C fan)/350F/gasoline 4, and drain the soaked chickpeas.
Put the onion, garlic, ginger and inexperienced chilli in a meals processor and pulse till very finely chopped however not pureed, scraping down the perimeters of the bowl as you go. Add the coriander and pulse a few occasions to combine via.
Put a big, ovenproof, cast-iron pan for which you've got a lid on a medium-high warmth, add the oil and, when sizzling, add the onion combination and prepare dinner, stirring often, for about 4 minutes. Add the cumin, cinnamon, dates and tomato paste, prepare dinner for a minute extra, till aromatic, then stir within the chickpeas, carrots, bay leaves, a quarter-teaspoon of bicarb,a teaspoon and three-quarters of salt, a very good grind of black pepper and 1.2 litres of water. Carry to a boil, skimming off any scum from the floor, then cowl and switch to the oven for 2 hours, till the chickpeas are fully softened and the sauce is thick and wealthy. Take away, stir in parsley, and go away to chill for 10 minutes.
Whereas the chickpeas are cooking, combine all of the elements for the marinated feta in a small bowl and put aside.
To serve, divide the chickpea combination between 4 or six bowls, prime every with a few of the feta combine and serve the remaining alongside.
Sambal tofu with cashews and ginger pickle
Prep 35 min
Cook dinner 50 min
Marinate 30 min
Serves 2
1 x 280-300g pack extra-firm tofu, drained
2 garlic cloves, peeled and crushed
2 tbsp soy sauce
1 tbsp lime juice
300ml sunflower oil
100g salted roasted cashews
For the ginger pickle
100ml rice vinegar
1 tbsp caster sugar
Salt
30g contemporary ginger, peeled and reduce into skinny matchsticks
For the sambal
60ml olive oil
300g shallots (about 6-8), peeled and finely chopped
6 garlic cloves, peeled and finely chopped
30g delicate contemporary pink chillies, finely chopped (for much less warmth, discard the seeds and pith)
6 tbsp (20g) contemporary coriander, leaves picked and stalks finely chopped
3 contemporary makrut lime leaves, finely chopped
2 complete star anise
2 sizzling dried pink chillies, finely chopped, stems and seeds discarded
1½ tsp caraway seeds
1 tsp floor turmeric
3 tbsp tomato paste
1½ tbsp maple syrup
Pat dry the tofu with a clear tea towel, reduce the block into 4 widthways, then into three lengthways, so you find yourself with 12 items. Minimize every of those in half to offer you 24 cubes.
In a shallow dish, whisk the garlic, soy sauce and lime juice, add the tofu, toss gently to coat and go away to marinate for at the very least half-hour, stirring twice in that point.
For the ginger pickle, put the vinegar, sugar and a quarter-teaspoon of salt in a small pan and produce to a simmer on a medium-high warmth. Off the warmth, stir within the ginger and go away to chill and pickle gently.
Now for the sambal. Put the olive oil in a big saute pan on a medium-high warmth, add the shallots, garlic, contemporary chillies, coriander stalks, lime leaves and star anise, and prepare dinner, stirring typically, for 20 minutes, till deeply golden and crisp. Add the dried chillies, caraway, turmeric, tomato paste, maple syrup and a teaspoon of salt, and prepare dinner, nonetheless stirring typically, for 5 minutes extra. Add 150ml water and hold heat on a low warmth.
In the meantime, put the sunflower oil in a medium saucepan on a medium-high warmth, and elevate the tofu from its marinade, reserving any left within the bowl. Working in two or three batches, fry the tofu for 2 minutes, till golden with barely darkish edges, then switch to a baking tray lined with kitchen paper when you prepare dinner the remainder of the tofu. Put the fried tofu again within the reserved marinade and toss to coat. Carry the tofu into the pan of heat sambal (discard any extra marinade at this level), deliver to a simmer and warmth via for a few minutes.
Stir the coriander leaves into the ginger pickle. Switch the tofu to a platter, prime with half the cashews and ginger pickle, and serve the remaining in two bowls alongside.
Parmigiana pie with tomato sauce
The much-loved Italian-American “eggplant parm” is the inspiration for this dish of layered, breaded aubergine, tomato sauce and cheese. Should you can’t discover kataifi pastry, use filo as a substitute – simply reduce it into julienne strips utilizing scissors. This pie requires a bit of affection, however is nicely well worth the effort for a powerful, meat-free centrepiece. Make the sauce as much as three days forward and hold in a sealed container within the fridge. Use it in pasta bakes and tomato-based stews, or crack in a few eggs to make shakshuka.
Prep 35 min
Cook dinner 2 hr
Serves 4
1kg aubergines, trimmed and reduce lengthways into 1-1½cm-thick slices (it is best to get 4 or 5 slices out of every aubergine)
Salt and black pepper
70g plain flour
2 giant eggs
3 giant egg yolks
2 tbsp milk, or water
225g nice dried breadcrumbs (we use Paxo)
105ml (7 tbsp) olive oil
40g kataifi pastry, defrosted and reduce into tough 2-3cm lengths
75g pecorino romano or parmesan, finely grated
300g buffalo mozzarella, drained and thinly sliced
For the tomato sauce
120ml olive oil
2 onions, peeled and finely chopped (180g)
8 garlic cloves, peeled and crushed
2 tsp aleppo chilli
2½ tsp floor cinnamon
1½ tbsp floor cumin
2 x 400g tins plum tomatoes, crushed by hand
2 tsp caster sugar
30g contemporary coriander, roughly chopped
Warmth the oven to 220C (200C fan)/425F/gasoline 7, and line two giant oven trays with baking paper.
Put the aubergines in a big bowl with three-quarters of a teaspoon of salt and a very good grind of pepper, and toss. Put the flour in a shallow dish. Put the eggs, additional egg yolks and milk in a second shallow dish; whisk to mix. In a 3rd dish, put the breadcrumbs with a teaspoon and 1 / 4 of salt. Stir to mix.
Working with one slice at a time, coat the aubergine first within the flour, shake off any extra, dip within the egg wash after which the breadcrumbs. Switch to one of many lined trays and repeat with the remaining. Drizzle two tablespoons of oil over every tray, then roast for quarter-hour. Swap the trays round, and bake for quarter-hour extra, till properly golden. Take away, and switch down the oven to 200C (180C fan)/390F/gasoline 6.
In the meantime, make the sauce. Put the oil in a big pan on a medium-high warmth, then add the onions and prepare dinner, stirring often, for 10 minutes, till softened and evenly colored. Add the garlic and spices, prepare dinner, stirring repeatedly, for a minute, then add the crushed tomatoes, sugar, 400ml water, a teaspoon and three-quarters of salt and a very good grind of pepper. Carry to a simmer, then flip down the warmth to medium and prepare dinner, stirring often, for 25 minutes, till thickened barely. Stir within the coriander, then measure out 700g sauce. Hold the remaining within the pan, to heat up earlier than serving.
In a bowl, toss the kataifi, half the pecorino and the remaining three tablespoons of oil. Line a 23cm spring-form cake tin with a chunk of baking paper giant sufficient to cowl the bottom and sides. Cowl the bottom with a 3rd of the aubergine slices (reduce them to suit, if want be). Prime with a 3rd of the 700g of sauce, a 3rd of the mozzarella and a 3rd of the remaining pecorino. Repeat with the remaining aubergine, sauce and cheeses. Lastly, prime evenly with the kataifi combination and bake for 35 minutes. Flip the oven again as much as 220C (200C fan)/425F/gasoline 7, bake for 15-20 minutes extra, till properly golden on prime, then take away and go away to set, relaxation and funky for half-hour.
Take away the outer ring of the tin and use the baking paper that will help you elevate the pie on to a board. Warmth up the remaining tomato sauce and serve the pie heat, or at room temperature, with the additional sauce alongside.
Tattie scones with fennel and sausage gravy
Tattie scones, often known as potato scones, farls and fadges, are important to any Scottish fry-up, which is maybe not essentially the most Ottolenghi of dishes, however hear us out: Verena, who grew up in Scotland, and Noor, who occurs to be semi-Scottish (a shock to us all, to be honest), agree that their love of all issues potato have to be attributable to this widespread floor. These potato scones are served with a comforting sausage gravy, however you possibly can simply as simply serve them with a fried egg and a smidge of ketchup, or wrap them in baking paper and freeze for later. Make the gravy as much as two days forward and hold in a sealed container within the fridge. Skinny it out with a splash of water or inventory when reheating , and use to spoon on pasta or heat white beans with a very good grating of parmesan.
Prep 10 min
Cook dinner 1 hr 10 min
Serves 4
500g king edward potatoes, or one other floury potato
50g room temperature unsalted butter, reduce in 4
110g plain flour, plus additional for dusting
2½ tbsp sunflower oil
2½ tsp English mustard
100g creme fraiche
For the gravy
3 tbsp sunflower oil
4 cumberland sausages (270g), casings peeled off and discarded, meat roughly crumbled
1 onion, peeled and finely chopped (180g)
3 garlic cloves, peeled and crushed
1 tbsp tomato paste
1½ tsp fennel seeds
¾ tsp dried oregano
¾ tsp dried thyme
¼ tsp chilli flakes (non-obligatory)
100ml IPA beer
2 tsp plain flour
250ml hen inventory
Salt and black pepper
3 tbsp (10g) parsley, roughly chopped
Begin with the gravy. Put a tablespoon of the oil in a big saute pan on a medium-high warmth, add the sausagemeat and, utilizing a wood spoon to interrupt up the meat, prepare dinner for 10 minutes, till properly golden and finely crumbled. Switch to a bowl.
Return the pan to the warmth with the remaining two tablespoons of oil, add the onion and prepare dinner, stirring often, for about eight minutes, till properly browned. Add the garlic, tomato paste, fennel, oregano, thyme and chilli, if utilizing, and prepare dinner for one more minute, till aromatic. Return the sausagemeat to the pan, pour within the beer and prepare dinner for 5 minutes, till the liquid has virtually fully decreased. Stir within the flour to coat, then add the inventory, 100ml water, an eighth of a teaspoon of salt and a beneficiant grind of pepper. Carry to a simmer, flip down the warmth to medium and prepare dinner, stirring often, for 20 minutes, till thick and wealthy, then hold heat on a low warmth.
In the meantime, put the potatoes in a medium saucepan for which you've got a lid, and add sufficient water to cowl by about 3cm. Carry to a boil, then cowl, flip down the warmth to medium-low and prepare dinner for quarter-hour, or till they're simply pierced with a knife. Drain, then, whereas they're nonetheless heat (cautious along with your fingers!), peel the potatoes and discard the skins. Use a potato ricer to rice the potatoes immediately into the (now dry) saucepan, stir in three-quarters of a teaspoon of salt and the butter, then add the flour and produce all of it collectively along with your palms; don't overmix.
Liberally flour a clear work floor and put the dough on it. Mud with flour, then use floured palms to unfold out the dough right into a tough, 30cm-diameter circle – don’t fear if it’s not good. Use a small, sharp knife to chop the dough into eight equal triangles, then use a fork to prick every triangle throughout and mud once more with flour.
Put a tablespoon of the oil in a big, cast-iron or nonstick frying pan on a medium-high warmth, then use a spatula to switch two of the triangles (or three, in the event that they’ll match) into the pan pierced facet down. Use a fork to pierce the tops a number of extra occasions, then fry for 3 minutes on both sides, till properly browned and cooked via – they need to nonetheless be tender within the centre (you don’t need them to brown too rapidly, so it's possible you'll at this level have to show down the warmth). Switch to a board or platter and repeat with the remaining potato dough triangles, including a contemporary teaspoon and a half of oil every time.
In a small bowl, mix the mustard and creme fraiche. Stir the parsley into the nice and cozy gravy, then pour right into a shallow bowl. Nestle the nice and cozy gravy and mustard creme fraiche bowls on the tattie scone board or platter, and serve.
Gradual-cooked lamb shoulder with fig and pistachio salsa
That is the proper special-occasion centrepiece, as a result of it’s only a matter of assembling every thing within the pan and leaving it to do its factor within the oven. The toughest half is the ready, actually, whereas the kitchen fills with essentially the most tantalising aromas. Get forward by making the paste and marinating the lamb in a single day, however make sure to take the meat out of the fridge a few hours earlier than you wish to prepare dinner it. The salsa is finest made on the day it's served, and likewise marries very well with a cheese toastie or alongside a gooey baked brie.
Prep 25 min
Cook dinner 6 hr
Serves 6-8
3 onions (540g), peeled, 1 roughly chopped, the opposite 2 reduce into 6 wedges every
6 garlic cloves, peeled and roughly chopped
30g contemporary ginger, peeled and roughly chopped
1½ tsp floor cinnamon
2 tsp floor coriander
½ tsp floor turmeric
10g dill, roughly chopped
3 tbsp (10g) parsley, roughly chopped
45ml olive oil
2 tbsp apple cider vinegar
Salt and black pepper
2kg bone-in lamb shoulder
3 cinnamon sticks
12 cardamom pods, roughly bashed open in a mortar
100g tender dried figs, quartered
750ml hen inventory
1 lemon, reduce into 6 wedges to serve
For the fig and pistachio salsa
50g tender dried figs, reduce into 1cm cube
40g shelled pistachios, very evenly toasted and roughly chopped
1½ tbsp lemon juice
5g dill leaves
1½ tbsp (5g) parsley leaves
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the chopped onions, garlic, ginger, spices and herbs in a meals processor and blitz till finely minced. Add the oil, vinegar, a teaspoon and three-quarters of salt and a beneficiant grind of pepper, and blitz to a rough paste.
Pat dry the lamb, pierce the flesh throughout about 10 or 12 occasions with a small, sharp knife, then coat with all of the paste. Now you can prepare dinner it straight away or go away it to marinate within the fridge for 3 hours and as much as in a single day.
Put the onion wedges, cinnamon sticks, cardamom and figs in a big, ovenproof, cast-iron, 28cm saucepan for which you've got a lid. (Alternatively, use a big, high-sided roasting tin and foil to cowl.) Put the coated lamb fatty facet up on prime, then pour the inventory round however not over the meat. Roast uncovered for 45 minutes, then decrease the warmth to 160C (140C fan)/310F/gasoline 2½, baste the lamb with the juices, then cowl with the lid (or foil) and roast for one more 4 and a half hours, basting the meat three or 4 occasions through the cooking. The lamb ought to by this level be fairly tender. Flip the warmth again as much as 200C (180C fan)/390F/gasoline 6, take off the lid (or foil) and prepare dinner for half-hour extra, till the lamb is nicely browned and the sauce has decreased barely. Verify it on the 20-minute mark.
Gently elevate the lamb out of the pan and right into a baking tray to relaxation. Pour the contents of the saucepan into a big, shallow platter or dish with a slight lip and prime with the lamb. Combine the chopped figs, pistachios, lemon juice and herbs, spoon everywhere in the lamb and serve with the lemon wedges alongside.
Potato slab pie with salsa verde
Assume potato dauphinoise meets quiche, wrapped up in pastry. When requested why she created this pie, Verena responded: “I like pastry, I like potatoes and I like cheese – want I say extra?” That solutions that, then. This wealthy and creamy pie is nice moveable picnic meals. The portions are fairly beneficiant, however any leftovers hold nicely within the fridge for as much as two days. Simply deliver it again as much as room temperature earlier than consuming, or reheat within the oven if you happen to want it heat. The salsa verde will hold in a sealed container within the fridge for as much as two days. Spoon it on grilled steak, or combine with defrosted peas or jarred butter beans and a drizzle of tahini.
Prep 35 min
Cook dinner 1 hr 20 min
Relaxation 1 hr
Serves 8
640g ready-rolled all-butter puff pastry rectangles (ie 2 x 320g packs)
200g gruyere, roughly grated
200g Greek feta, roughly crumbled
75g pitted inexperienced olives, roughly chopped
12 spring onions, trimmed and finely sliced (100g)
30g parsley, finely chopped
15g mint leaves, finely chopped
4 giant king edward potatoes, peeled, washed and really thinly sliced, ideally on a mandoline (540g)
Salt and black pepper
4 giant eggs, plus 1 giant egg yolk
200ml double cream
100g creme fraiche
1½ tbsp sesame seeds
For the salsa verde
10g picked mint leaves
15g picked basil leaves
10g picked parsley leaves
40g pitted inexperienced olives, roughly torn in half
2 garlic cloves, peeled and roughly chopped
15g anchovies packed in olive oil, drained
2 tbsp apple cider vinegar
60ml olive oil, plus additional for greasing
Warmth the oven to 200C (180C fan)/390F/gasoline 6 and put a big baking tray inside to warmth up.
Grease a 32cm x 22cm x 3cm swiss roll tin, then line it with a sheet of baking paper giant sufficient to cowl the bottom and rise about 4cm up and over the perimeters (this overhang will allow you to elevate out the pie later).
Take one of many puff pastry sheets and roll it out to a 38cm x 28cm rectangle. Carry this on to the ready tin, and press it into the corners and up the perimeters. Refrigerate when you make the filling.
In a big bowl, combine the cheeses, olives, spring onions, herbs, potatoes, three-quarters of a teaspoon of salt and a beneficiant grind of pepper. Attempt to separate the potato slices as a lot as attainable, so that they’re evenly distributed. Spoon the potato combination into the pastry-lined tin, filling it to the corners and urgent down so it’s tightly packed. It's going to appear as if there’s an excessive amount of, however the potato will prepare dinner down within the oven.
In a medium bowl or jug, whisk three of the entire eggs and the additional yolk with the double cream and creme fraiche, then pour evenly over the filling.
Unroll the second sheet of puff pastry and lay it on prime of the potatoes, tucking it in on the edges between the potatoes and the pastry sides. Frivolously whisk the remaining egg and brush the egg wash excessive of the pastry, leaving some for the perimeters, then, with a mild lifting and pulling movement, fold the pastry sides up and over the perimeters of the highest layer and press down gently to seal. Brush the perimeters with the remaining egg wash and sprinkle on the sesame seeds, then reduce seven 5cm-long diagonal scores alongside the size of the highest of the pie.
Rigorously switch the pie tin to the new baking tray within the oven and bake for half-hour. Rotate the tin and bake for one more half-hour, till evenly golden and cooked via. If the highest of the pie will get too darkish too quickly, flip down the oven to 190C (170C fan)/375F/gasoline 5. Carry the pie tin on to a wire rack and go away to chill and relaxation for about an hour.
Use the paper overhang to elevate and slide the pie out of its tin, put aside the tin, put the pie immediately on the wire rack and go away to chill fully for about an hour and a half.
Whereas the pie is cooling, make the salsa verde. Put all of the herbs, olives, garlic, anchovies, vinegar, half the oil and loads of pepper in a meals processor and pulse to a rough paste, scraping down the perimeters of the bowl as you go. Stir within the remaining two tablespoons of oil, then switch to a serving bowl.
Minimize the pie into 20 squares and serve with the salsa verde alongside.
Espresso mousse with tahini fudge
This dessert couldn’t be simpler. It isn’t a traditional mousse, for which you’d whip egg yolks and sugar over a warmth supply to create a sabayon. It's, nonetheless, gentle, ethereal and really mousse-like, and can little question impress whomever you serve it to. You may make each the mousse and the fudge sauce the day earlier than you wish to serve them. Hold the mousse refrigerated and provides it a very good whisk to clean it out once more, and add a splash of water to the sauce if it thickens an excessive amount of. You’ll must train some self-restraint in terms of the tahini fudge – it's so good drizzled on toast, chopped-up bananas or an ice-cream sundae. Should you can solely get espresso granules and never powder, warmth the primary 5 elements gently to dissolve the granules, then chill it very nicely earlier than starting. Make this kid-friendly by swapping the espresso for additional cocoa powder, or make it your personal by topping it with various things: rainbow sprinkles are all the time welcome, I discover.
Prep 10 min
Cook dinner 15 min
Chill 2 hr+
Serves 6
1½ tbsp immediate espresso powder (not granules – see recipe introduction)
1½ tsp cocoa powder
1 tsp vanilla bean paste,or vanilla extract
1 tbsp maple syrup
250ml fridge-cold double cream
2 giant egg whites
70g caster sugar
⅛ tsp salt
50g roasted and salted blended nuts, roughly chopped
For the tahini fudge
75g tahini
60ml maple syrup
1½ tbsp cocoa powder
1 tsp vanilla bean paste, or vanilla extract
Put the espresso powder, cocoa powder, vanilla paste, maple syrup and cream within the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-high velocity for a minute and a half to 2 minutes, till the combination types tender peaks. Switch to a big bowl.
Rinse and dry the stand-mixer bowl, then add the egg whites and blend on medium-high velocity for a minute, till frothy. With the motor operating, incorporate the sugar and an eighth of a teaspoon of salt in a gradual stream, then flip the velocity to excessive and blend for 3 to 4 minutes, till it types medium peaks and turns shiny. Gently fold this into the cream combination, cowl and refrigerate for at the very least two hours (or in a single day) till nicely chilled.
Put all of the tahini fudge elements in a bowl, add three tablespoons of water and whisk clean.
Give the mousse a very good whisk, to aerate it, then divide between six small bowls or ramekins. Prime with spoonfuls of the fudge sauce, sprinkle with the nuts and serve.
These recipes are from Ottolenghi Check Kitchen: Additional Good Issues by Yotam Ottolenghi, Noor Murad and Ottolenghi Check Kitchen (Ebury Publishing, £25). To assist the Guardian and Observer, order your copy at guardianbookshop.com. Supply fees could apply.
This text was amended on 19 September 2022 to take away a point out of heating the oven for the sambal tofu. The dish makes use of the hob alone.
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