Yotam Ottolenghi on why you can't beat simple food

Samuel Goldsmith

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Sam joins Yotam Ottolenghi to talk about Simple Too, the follow-up to his 2018 bestseller and why the kitchen has become a refuge from a screen-filled world

The Good Food podcast

Yotam explains how his idea of 'simple' has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic 'one sauce' roasted tomato base, three dairy-rich rice recipes and a study in brown sugar for dessert. He also talks about co-writing with Verena Lochmuller, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids and the Ottolenghi condiment range born during lockdown.

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