Ottolenghi Simple: A Cookbook

Crave the vibrant, show-stopping flavors of Yotam Ottolenghi but not the fuss? Welcome to Ottolenghi, simplified.

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Welcome to our summary of Ottolenghi Simple: A Cookbook by the celebrated chef Yotam Ottolenghi. This culinary guide brilliantly demystifies the vibrant, vegetable-forward, and flavor-packed cooking he is famous for. The book's central purpose is to prove that his signature style can be achievable for any home cook, regardless of time or experience. Ottolenghi redefines 'simple' through clever shortcuts, pantry staples, and streamlined methods, all without sacrificing the bold flavors and beautiful presentation that have made his food a global phenomenon. Get ready to bring impressive, yet uncomplicated, dishes to your table.
The Simple Proposition
There is a word that, for a long time, we felt was not ours to use. That word is ‘simple’. For many, our name has become synonymous with a certain style of cooking: a glorious, sometimes chaotic, jumble of ingredients; a pursuit of flavour that might send you to a specialist shop on the other side of town; a list of steps that could, admittedly, look a little daunting on a Tuesday night. We own this reputation, and we are proud of it. It comes from a place of profound love for the sheer, unadulterated joy that food can bring, a belief that a meal can and should be an event, a memory, a journey.

But life, as it has a habit of doing, unfolds. The days get shorter, the to-do lists get longer, and the desire for something wonderful to eat at the end of it all does not diminish. In fact, it grows stronger. It is in the crucible of the everyday—the school run, the back-to-back meetings, the sudden and urgent need to produce something delicious from a near-empty fridge—that the real challenge of cooking lies. And so, we began a conversation, both in our test kitchen and with ourselves. What if we could take the very essence of our cooking—the vibrant colours, the bold flavours, the surprising textures—and distill it? What if we could create food that sings with all the notes you’ve come to expect from us, but with the volume turned down on the effort required?

This is the genesis of Simple. It is not a dilution of what we do, but a clarification. It is an invitation into our kitchens, not just for a weekend feast, but for a Wednesday supper. The core philosophy remains steadfast: maximum flavour, with what we’ve come to call minimum fuss. We are still, and will always be, ingredient-focused. We want to make a hero out of a humble carrot, to celebrate the singular perfection of a ripe tomato, to show you the transformative power of a really good olive oil. And, crucially, we still believe that you eat with your eyes first. A feast for the eyes is a promise to the palate, and the dishes here are designed to be as beautiful as they are straightforward. Simple is our answer to the question, ‘What’s for dinner tonight?’. It’s our proof that a meal can be uncomplicated to prepare, yet utterly, dazzlingly complex in its flavour. It is, we hope, the start of a new, simpler conversation about what it means to cook and eat well, every single day.
Cracking the Code: The S.I.M.P.L.E. Method
To make this journey as effortless as possible, we needed a map. Not a rigid set of rules, but a gentle, guiding hand to help you navigate the recipes based on the most precious commodities of all: your time, your energy, and the contents of your larder. And so, the S.I.M.P.L.E. method was born. It’s a colour-coded system, a set of six letters, each one a signpost to a different kind of ease. Every recipe in the book is tagged with at least one, and often several, of these letters, allowing you to see at a glance which dish is the right fit for your mood and your moment.

S is for Short on time. This is for the frantic Tuesday, the day that ran away from you. These are the recipes that come together in 30 minutes or less, a flurry of activity that results in something utterly restorative. Think of quick-seared fish with a zesty salsa, or a vibrant salad that is more assembly than cooking. It’s the culinary equivalent of a deep, calming breath; proof that speed and satisfaction are not mutually exclusive.

I is for 10 ingredients or fewer. This is our ode to minimalism, a challenge to ourselves to create depth and complexity with a constrained palette. When we say 10 ingredients, we mean it – we don’t count the essentials of salt, pepper, water, and your cooking oil. This is about a focused shopping list, about knowing that everything you buy will play a starring role. It’s the quiet confidence of a dish where every component has been chosen with purpose and pulls its own considerable weight.

M is for Make ahead. This, for us, is the secret to serene entertaining and stress-free weeknights. M is your future self thanking your past self. It points to dishes, or components of dishes, that can be prepared well in advance, sitting happily in the fridge, their flavours mingling and deepening, waiting for their moment. A sauce made on Sunday transforms a Monday. A marinated block of feta ready to be crumbled, a batch of roasted vegetables waiting to be warmed through—these are the building blocks of an easier life.

P is for Pantry-led. This is the real hero of home cooking, the magic trick of making something from ‘nothing’. P recipes lean heavily on the shelf-stable wonders you already have to hand: the tins of chickpeas, the jar of olives, the bag of rice, and, of course, what we’ve come to call our ‘Simple Pantry’ staples. It’s about the joy of discovery, of rooting around and pulling together a meal that feels both resourceful and luxurious, without a trip to the shops. It’s a testament to the power of a well-stocked larder.

L is for Lazy. Oh, the glorious, unapologetic joy of a lazy dish! These are our one-pot, one-pan wonders. The kind of cooking where you do a little bit of chopping, tumble everything together, slide it into the oven, and let the heat do all the hard work. The active time is minimal, the washing up is a breeze, and the results are unreasonably delicious for the tiny amount of effort expended. L is for Sunday afternoons, for rainy days, for any time you want the oven to be your private chef.

E is for Easier than you think. This is perhaps our favourite category, the one that contains the most delightful surprise. These are the showstoppers, the dishes that elicit a ‘wow’ from the table, the ones that look like they took hours of intricate work. But they have a secret: they are, in fact, breathtakingly straightforward. A clever technique, a high-impact ingredient, a simple twist—that’s all it takes. E is there to build your confidence, to remind you that creating something truly spectacular is well within your grasp.
The Simple Pantry: Our Flavor Foundations
Every kitchen has its own unique hum, a baseline of flavours that defines its cooking. For Simple, we wanted to curate a pantry that would act as a key, unlocking the potential in every recipe and giving you that signature ‘us’ flavour without a treasure hunt. These are our workhorses, our magic dust, the ingredients that punch far above their weight. We narrowed it down to ten absolute essentials—the Ottolenghi 10—supported by a cast of indispensable basics.

To open this pantry door is to be greeted by a chorus of aromas. First, the sharp, citrusy tang of Sumac. This coarse, deep red powder, made from dried berries, is not so much a spice as it is a burst of lemony sunshine. It adds a bright, acidic lift without the liquid of lemon juice, perfect for dusting over anything from roasted vegetables to grilled meats and creamy yogurt.

Next to it sits Za’atar, its earthy, herbal scent a whole landscape in a jar. A blend of wild thyme, toasted sesame seeds, and sumac, it’s the definitive flavour of the Levant. It forms an irresistible crust on chicken, it transforms a simple piece of bread dipped in olive oil, and it brings a savoury depth to roasted vegetables. It is, for us, the ultimate comfort spice.

Then, the smoky whisper of Urfa Chilli Flakes. These are not your average chilli flakes, all fire and fury. From Turkey, these deep purple, almost black, flakes are mild in heat but profound in flavour. They taste of raisins, tobacco, and a gentle, smouldering warmth. They don’t scream; they murmur, adding a subtle, smoky complexity that haunts a dish in the most wonderful way.

In a bottle, dark and viscous, is Pomegranate Molasses. This is the embodiment of sweet and sour. It’s a syrup made from the reduced juice of sour pomegranates, and it carries an intense, fruity tang that can balance richness, cut through fat, and add a glorious, glossy finish to almost anything. A little drizzle is transformative.

There is a jar of Rose Harissa, a fiery jewel in the collection. More complex than a standard harissa, the addition of rose petals lends a subtle, floral perfume that rounds out the heat of the chillies, garlic, and spices. It’s a slow-burn heat, a fragrant fire that can be stirred into stews, slathered on meat, or dolloped into yogurt for a dip with a serious kick.

Of course, there must be Tahini. The creamy, nutty paste of ground sesame seeds is the foundation of so much of what we do. We love its raw, slightly bitter edge, which can be tamed and transformed with the addition of lemon juice and garlic into a versatile, dreamy sauce. It adds richness to dressings, creaminess to cakes, and a savoury depth that is utterly unique.

Bobbing in their brine are the Preserved Lemons. These are no ordinary lemons; they have been pickled in salt and their own juices, a process that mellows their acidity and amplifies their floral, intensely fragrant lemoniness. It’s the peel you’re after, finely chopped, which adds a salty, pungent burst of flavour that can electrify a stew, a salad, or a grain.

Like tiny, ruby-red jewels, you’ll find Barberries. These dried berries are little nuggets of pure sourness. They look a bit like miniature currants, and their intense tartness is the perfect counterpoint to sweetness and richness. Scattered over a rice pilaf or stirred into a stuffing, they provide pops of bright, shocking flavour that make the whole dish sing.

An altogether more mysterious character is Black Garlic. This is a product of alchemy. Whole bulbs of garlic are aged under gentle heat and humidity for weeks, until the cloves turn soft, black, and sticky. The harshness is gone, replaced by a profound, mellow sweetness reminiscent of balsamic vinegar and tamarind. It can be squashed into a paste and added to anything that needs a hit of deep, savoury umami.

Finally, the intoxicating scent of Ground Cardamom. While we love the whole pods, the ground spice is our go-to for its instant, aromatic hit. It has a complex profile—part citrus, part mint, part floral—that works beautifully in both sweet and savoury contexts. It lifts a simple cake, adds a fragrant note to meatballs, and turns a cup of coffee into something special.

These ten are our stars, but they need their supporting cast: handfuls of soft herbs like parsley, cilantro, and mint, always fresh, always in abundance; a tub of thick, full-fat Greek yogurt, for its cooling creaminess; a bowl of lemons, for their indispensable acidity; and a bottle of very, very good olive oil, for drizzling with abandon.
A Journey Through the Chapters
With a full pantry and a grasp of the S.I.M.P.L.E. code, the book invites you on a journey, organized not by rigid rules but by appetite and ingredient, allowing you to dip in wherever you please.

We begin with Brunch, because is there any meal more hopeful, more full of promise, than a late weekend morning feast? This is food for sharing, for lingering over. Imagine a pan of Shakshuka, the eggs nestled in a bubbling, vibrant sea of tomatoes and peppers spiced with harissa and cumin, the whole thing generously crumbled with salty feta and scattered with fresh cilantro. It’s a dish that demands to be eaten straight from the pan, with chunks of crusty bread for mopping up every last drop.

From there, we wander into the garden with two chapters dedicated to Vegetables. First, the Raw. This is where freshness is paramount, where vegetables are celebrated in their most pure and crunchy state. A Cucumber and Lamb’s Lettuce Salad sounds unassuming, but it’s a study in texture and zing, with a sharp, sweet dressing and a scattering of toasted seeds. This chapter is about the snap, the crisp, the clean flavours that can start a meal or be a meal in themselves.

Then we turn up the heat for Vegetables: Cooked. Here, the magic of fire and heat transforms the humble into the sublime. This is home to one of our all-time favourite dishes, a perfect encapsulation of the Simple ethos: Hot Charred Cherry Tomatoes with Cold Yogurt. It’s a dish of glorious contrasts. Tomatoes are roasted on high until they blister and burst, their sweetness intensifying into something jammy and irresistible. This hot, smoky tumble is then spooned directly onto a chilled, thick drift of garlic-spiked yogurt. The collision of hot and cold, sweet and savoury, soft and creamy, is nothing short of breathtaking. It’s an ‘E’ recipe—easier than you think—that delivers a world of complexity.

In Rice, Grains & Pulses, we celebrate the humble canvases that carry flavour so beautifully. This is where you’ll find a Saffron Rice with Barberries and Pistachios, a dish that is a feast for the eyes before it even reaches your mouth. The rice, golden and fragrant from saffron, becomes a backdrop for the sweet-sour pop of ruby-red barberries and the crunch of verdant green pistachios. It’s a lesson in colour, texture, and the power of a good garnish.

Noodles & Pasta offers comfort in familiar forms, but with our own particular twists. Orecchiette with Peas and Za’atar is a perfect ‘S’ and ‘I’ dish—short on time, with few ingredients. The sweet peas, the earthy za’atar, the salty cheese, and a generous slick of olive oil cling to the little pasta ‘ears’ in a way that is deeply, fundamentally satisfying.

For the carnivores, the Meat chapter offers both celebratory centerpieces and speedy suppers. Here you’ll find our simplified take on Chicken Marbella, a classic dish of prunes, olives, and capers that we’ve streamlined for a lazy, one-pan preparation. And there are Lamb and Pistachio Patties, fragrant with herbs and spice, that come together in minutes and can be pan-fried or grilled to juicy perfection.

We couldn’t write a book without a nod to our friend Bridget Jones, and so the Fish chapter features what we cheekily named Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa. It’s the kind of dish she should have made. A perfectly cooked salmon fillet, skin crisp, flesh flaky, is elevated by a salsa of toasted pine nuts, currants, capers, and herbs. It’s elegant, sophisticated, and, true to the book's promise, incredibly simple to execute.

Finally, we arrive at Desserts, because a simple meal deserves a simple, stunning conclusion. There is no multi-day pastry work here. Instead, you’ll find delights like our Blueberry, Almond and Lemon Cake. It’s a one-bowl affair, a moist and fragrant cake bursting with jammy blueberries and scented with lemon zest. It’s the kind of cake you can bake on a whim, to have with tea or to serve as a relaxed end to a dinner party, perhaps with a dollop of that ever-present Greek yogurt.
Bringing It All Together: The Art of the Meal
A single beautiful dish is a joy. But the true magic of food, for us, lies in the way dishes talk to one another when brought together on a table. It’s the alchemy of combination, the creation of a meal that is more than the sum of its parts. Simple is designed to be a book of building blocks, and we offer a few gentle suggestions on how to construct a menu, whatever the occasion.

Imagine a Brunch for a Crowd. The centerpiece is that vibrant Shakshuka, bubbling away in its pan. Alongside it, a platter of that Cucumber and Lamb’s Lettuce Salad for fresh, crunchy contrast. There would be a bowl of thick yogurt swirled with rose harissa, a plate of toasted bread, and perhaps some of those Lamb and Pistachio Patties for those wanting something more substantial. It’s a colourful, generous spread that invites everyone to dig in and help themselves.

Or consider a quiet, elegant Vegetarian Feast. This is where the vegetables truly take centre stage. We would start with the Hot Charred Cherry Tomatoes with Cold Yogurt, its dramatic temperature play an exciting opening act. The main event could be the Saffron Rice, bejeweled with barberries and nuts, served alongside a platter of roasted eggplant with a tahini dressing and a scattering of pomegranate seeds. Each dish is distinct, yet together they create a tapestry of flavours—sweet, sour, creamy, nutty, and fresh.

For those chaotic midweek evenings, a Speedy Weekday Dinner is not a dream but a reality. You could have the Bridget Jones Pan-Fried Salmon on the table in under 20 minutes. While the salmon cooks, you toss together a simple green salad and warm some bread. It’s a meal that feels complete, nutritious, and utterly civilized, pulled together in less time than it takes to decide on a takeaway.

And then there is the glory of a Lazy Weekend Lunch, where the oven does all the work. Put the simplified Chicken Marbella in a large roasting tin, surrounded by potatoes and onions, and slide it into the oven. An hour or so later, your work is done. All that’s left is to toss a simple salad, open a bottle of wine, and gather your friends for a meal that feels abundant and special, but has asked almost nothing of you. This is the heart of simple cooking: creating moments of connection and pleasure, with ease.
The Final Flourish: Our Guiding Principles
Beyond the letters and the lists, there are a few core ideas, a few simple truths, that underpin every recipe in this book. These are the techniques that, once you understand them, will empower you to go beyond our pages and start improvising in your own kitchen. They are the secret ingredients that make our food taste the way it does.

The first is Flavor Layering. We think of this as a conversation between ingredients. A dish needs balance. If you have richness from fat (like tahini or olive oil), you need a counterpoint of acid (from lemon juice, sumac, or vinegar). If you have sweetness (from honey or pomegranate molasses), a touch of spice or chilli will stop it from being cloying. If you have a deep, savoury base, a fresh herb will lift it up. It’s this constant dance of salty, sweet, sour, and spicy that creates a flavour profile with dimension and intrigue. It’s what keeps your palate interested from the first bite to the last.

Next is the crucial importance of Texture Contrast. A meal that is all one texture, no matter how delicious the flavour, can be monotonous. We are always looking for ways to introduce an element of surprise. This can be as simple as pairing soft, roasted vegetables with the crunch of a toasted nut or seed. It can be the creamy smoothness of a yogurt sauce against the crisp skin of a piece of chicken. It’s the pop of a pomegranate seed in a soft grain salad, or the crisp shards of fried onion on top of a soft lentil stew. This textural play is what makes food exciting and memorable.

Finally, and this is something we can never overstate, there is The Power of the Garnish. For us, a garnish is never just a pretty afterthought; it is an integral component of the dish, the final layer of flavour and texture. A dish can be transformed in its final moments. A simple soup is elevated by a drizzle of chili-infused oil and a scattering of toasted pumpkin seeds. A humble stew becomes extraordinary with a dollop of yogurt and a riot of fresh, chopped herbs. A handful of parsley, a scattering of nuts, a final squeeze of lemon, a dusting of spice—this is the exclamation point. It’s the last word in the flavour conversation, the final flourish that turns a simple dish into something that is simply wonderful.
Ultimately, Ottolenghi Simple delivers on its promise, demonstrating that complexity of flavor doesn't require complexity of process. The book’s true revelation—its main spoiler—is the S-I-M-P-L-E framework, a color-coded system letting you choose recipes based on constraints, from time to ingredients. You'll discover you can create a stunning dish like 'Hot Charred Cherries with Cold Yogurt' with minimal effort and pantry staples. The key takeaway is that by embracing flavor-forward ingredients like black garlic and za'atar, anyone can achieve the Ottolenghi 'wow' factor. Its strength lies in empowering home cooks to create extraordinary meals on ordinary weeknights, making vibrant, joyful food a part of daily life.

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