episode 203| show notes & advice
episode description
Every Ottolenghi book is a gift, filled with a treasure trove of unique recipes and the latest, Comfort – perfectly timed for Christmas feasting – is no exception. In fact, by the end of this week’s episode you may well be rethinking your own festive menu…
A self-confessed Ottolenghi fan, Sarah is joined Verena Lochmuller and Tara Wigley – two of the co-authors of Comfort, the latest Ottolenghi cook book – to share some of their favourite comfort food recipes including a delicious chocolate mousse inspired by the nostalgia of Terry’s Chocolate Orange, and a curry leaf dukkah guaranteed to jazz up any vegetable side dish.
In this episode, discover
- The diverse culinary backgrounds of the Ottolenghi team, and how they've brought together the best comfort food recipes from around the world
- How to transform traditional Christmas veg like Brussels sprouts into a slow-cooked flavour sensation
- Nostalgic and novel dessert recipes for puddings to top off a delightful Christmas or New Year’s feast
links and references
Order Sarah’s new book - A Year Full of Pots
Order Sarah’s book - A Year Full of Flowers
Order Sarah’s book - A Year Full of Veg
Sarah Raven's Garden Cookbook | Sarah Raven
Shop on the Sarah Raven Website
Get in touch: info@sarahraven.com
Episode 203 advice sheet
A perfect brunch with rugelach, and a delightful bake (6:55)
While Tara doesn’t consider herself a pastry chef, the cream cheese pastry which Verena develops is the basis for an easy-to-make rugelach, a gorgeous warm bite like a savoury croissant.
Another recipe which passed through all the writers’ hands was the potato, fennel and smoked salmon bake which, once cooked to perfection, is ideal for a brunch, or hearty Christmas Eve supper.
Curry leaf dukkah and malty figgy pudding (15:50)
Two more of the standout recipes that we’re treated to are the wonderful curry leaf dukkah and an indulgent malted figgy pudding. The former features in the book crumbled over roasted carrots, while the latter is a warm and gooey recipe which embodies comfort at its very peak and features Verena’s favourite retro ingredient, Horlicks.
Tahini brownie crinkle cookie (21:25)
Closing out the episode, Verena talks us through a fabulous tahini brownie which is baked into a cookie, crackling on the top as it bakes. They’re great to prepare ahead of time, so that you’ve plenty to share with guests you’re looking to impress.
