I just got the Ottolenghi shelf love book, it’s smashing, as implied by the title it’s recipes with ingredients readily available from your shelf or normal shops (apart from black limes). I thought I’d done chickpeas in every possible way, until I made the “confit chickpea tandoori” which was sooo good.
I just got the Ottolenghi shelf love book, it’s smashing, as implied by the title it’s recipes with ingredients readily available from your shelf or normal shops (apart from black limes). I thought I’d done chickpeas in every possible way, until I made the “confit chickpea tandoori” which was sooo good.