Yotam Ottolenghi is an Israeli-born chef and food writer based in London. He is widely acknowledged as one of the most influential chefs of recent times, often cited as the driving force behind the vegetarian, Middle Eastern cuisine trend.
After completing a degree in Tel Aviv and masters in Amsterdam, Ottolenghi completed a six month course at the prestigious cookery school Le Cordon Bleu in London. He has since written five best-selling cookbooks, including Jerusalem and Plenty, and has a weekly column in The Guardian. He has appeared on the BBC One series Saturday Kitchen and The Great British Food Revival.
Roasted aubergine with walnut salsa
Miso chicken with walnuts and grapes
See all recipes by Yotam Ottolenghi (6)
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