Tu es le bienvenu!

Hahaha Yes, it would compliment that, for sure!

@@sylviaroberts8103 awww thanks Sylvia, for your kind words. You’ve totally refuelled my passion for doing these videos! I’m still very active on my channel, so hope you enjoy my content and let me know if you want me to cover anything?! I do have a playlist for Aubergines and you will love the Aubergine Alla Parmigiana recipe. James 🤪

Hey Mary, thanks for dropping by and for your kind feedback. Yes, I’ll be definitely cooking something soon. Is there something you recommend?? Maybe a challenging recipe I can help with?? I’ve covered so many plant based recipes now but mainly Ottolenghi recipes. James 🙂

Hi James sorry for my late reply i’m away at the moment. Would be great to see you cook any of Tim’s recipes.👍

Hey Kathryn, thanks for dropping by, totally appreciated and honoured! 😜 Some of the simple recipes are the best but Sage is definitely an unsung hero. I’ve covered a few crispy sage recipes now and it’s quite difficult to perfect this. I did actually turn each leaf carefully which I didn’t show on this video but worth doing. Just be sure to do it at the beginning and reuse the oil, as this really does infuse. James 🙂

@@beanfeast57 thanks for your kind feedback She’ll! I’ve covered so many Ottolenghi recipes now but can’t wait to do the vegan meatloaf. This is great due to the simplicity. James x

@@UpintheairFL of course, you can actually try this separately with the sage and caramelised onions. Feel free to experiment and let me know how you get on

@@thuycooks thanks for dropping by Thuy ☺️🙏

Thanks! Glad you enjoyed it 😜

Awww thanks for dropping by Thuy. It’s great fun and interesting, isn’t it?! James 😊

Thanks Thuy! This is an amazing dish but can’t wait to cover another recipe I’ve tried. Isn’t Harvey a little cutie! 😊

I’m more a savoury person and of all my videos, have only ever covered one Ottolenghi dessert, which was from the OTK cookbook. I’ll have to cover something soon, so let me know what you find good?! Here is an unusual but great recipe… Ultimate Banana Split with Miso & Black Lime Spiced Custard | WFPB | Vegan Recipe kzbin.info/www/bejne/gYCpoaWcdqasn68

@@aeris2001 I would absolutely question that you have to depend on a supplement for that. Firstly, these are not fresh vegetables or fruit, so do not confuse with 5 a day. Yes, nuts and seeds and mushrooms are very healthy. It would be better to make your own or learn to fall in love with vegetables and adapt to those that you do like. There is a way? What vegetables do you like?!!

Thanks for the kind feedback! Looking forward to covering some recipes too 😜

Just purchased it today based on your review! Blessings to you.

⁠@@f4givnessCarleigh will be happy! I also did a review of her previous cookbook. Some really innovative recipes, that I’m sure you will enjoy. I really enjoyed the Facon recipe, which inspired this… Best Vegan Breakfast Butty EVER using Temp-Tacon AKA Facon (Spiced Marinated Tempeh) What is Tempeh? kzbin.info/www/bejne/n3WbnGhqrpuBd8k

Hey Suzanne, lovely to hear from you. Happy Harvey Hibby has his own IG page too but also feature him here! 😜 I also did a video on the mushrooms, which was great fun, your kids would love it! I’ve never heard of Malabar Soinsch, it sounds amazing! I would love an allotment 😌

@@HappyHungryHibby - we are very grateful to have a garden. Malabar spinach is an Indian vining vegetable. I don't believe that it's related to spinach, but the leaves do taste like it. It has very pretty purple stems. Regular spinach is a cool weather vegetable in North Carolina. Malabar Spinach is tropical, so it does great in our hot muggy summers. 🙂

It’s free music that I use from KZbin. I’ll find you the exact name when I’m next on my computer

Hey Suzanne, lovely to hear from you, hope you’re well. As you can see, I’m still going! 😳 James

Hey Sloba, hope you’re ok too! Thanks for dropping by & look forward to catching up with some of your videos too. James ☺️

@@thuycooks awww thanks Thuy! Absolutely loving this cookbook and there is some South East Asia influence from Helen Goh, who I think has Malaysian influence. Can’t wait to cover a Vietnamese dish soon 😜

Thanks for your kind feedback. This is a classic and thanks for reminding me to make it again! 🤪

Thanks for your kind feedback! Do you have any of Ottolenghi's other books? I've actually covered a few recipes from this book and more in the future, so hope you enjoy my content

@@HappyHungryHibby No, I've only recently come across him. Am going more plant based now so interested in a book with lots of veggie recipes, which it does seem to have.

@ definitely check out his ‘Simple’ cookbook too, as this is definitely his best and great for beginners… Ottolenghi's “Simple” Cookbook Review | by Yotam Ottolenghi kzbin.info/www/bejne/gGW3ZZSbeLymgLs

@@HappyHungryHibby Thank you so much....great to know. Will take a look at this one too.

@@PattySueWilliams it’s an absolute pleasure! This is definitely our go to breakfast/ brunch recipe. It’s a timeless classic

I’ve actually covered this too! Be sure to check out my full recipe videos too! 😜 How to make: Hawaij Spice Blend | Special Arabic (Yemen) Recipe kzbin.info/www/bejne/r52wf5Rupa5_Z9k

So you are eating the cauliflower raw?

@@delightfulseamsno, you roast this in the spices but could not cram this in a short. Please see full video & recipe here… Roasted Hawaij Cauliflower & Shallots with Gribiche Sauce | @Ottolenghi Comfort Cookbook Recipe 2024 kzbin.info/www/bejne/lZ-qlZaqbr-Jlbs

@@HappyHungryHibby Ah! I did wonder, my teeth could never crunch through that raw lol. Will checkout the full recipe. Thanks for the reply :)

Oh and I'm a fan of Waitrose. I hope it sells badly! 😊

Hear hear! I’ve actually just bought the new cookbook which I’m going to review soon. To be fair, they’ve redeemed themselves by showing how to make this. I’ll publish it soon. Hope you enjoy my videos & thanks for the feedback. James

I did the Zoe programme over a year ago and covered a video on that too! Although I’ve not done a review of it, which is not too positive to be honest. The app is great but it’s over priced to use it separately and there other cheaper or free alternatives. Just bought the book which is great, however, they should cover on how to make this blend in this, to redeem themselves. Will cover a review of this book too but overall quite positive. Thanks for the feedback. HHH

Thanks Alex 👍

Hey Ian & Zey, thanks for dropping by, thought I’d not heard from you in a while. Oyster mushrooms are quite common to buy but not the pink version. Will soon be covering a recipe using them. James 😊

Hey Derek, sounds great. I’ve always been a fan of foraging but not a mushroom expert. I do know some good courses & did attend one recently that I filmed near Delamere, before the summer. Need to find a good patch, off the beaten track. Thanks for the feedback & nice to keep bumping into you buddy. James 👍

Thanks 🐶

No, not tried this but sounds epic! Definitely going to try, thanks for the recommendation!Also very seasonal with the plums. Done lots of recipes with these, as I’ve got a plum tree but no harvest this year 😔

@@HappyHungryHibby it’s amazing with sumac and pomegranate molasses

@@matthewperry848wow!

I’ve done +60 Ottolenghi recipes now, covering most of his cookbooks. I’ve covered the Hawaij spice blend and also filmed the roasted cauliflower recipe, using this spice. Look forward to covering more. Thanks for the kind feedback, James

@@HappyHungryHibby Hawaii spice blend?! Not heard of that?! All sounds lovely. Xx

Hi Ritana, thanks for dropping by. Do you not like Tofu either? It’s not an easy product to like, as it can be quite bland. Some of these Japanese ingredients are hard to come by. Did you like my new Puppy… Happy Harvey Hibby? 🙂

Thanks for dropping by Rozina & for your kind feedback. I thought you’d like this spice. James

@@Ritanarecipes hey Ritana, I’m good thanks. Thanks for dropping by. Been really busy, as we have a new 8 month old puppy who features in my latest videos and also started a new job. Glad it’s the w’end and look forward to catching up with some of your videos. How are you?

@@pompeytid1970 Haha Brilliant! Thanks for the feedback!! I’m forever searching for free background music 🎶

I understand, I try to cut scenes and speed them up to retain viewing but will consider this for future videos. Thanks for the feedback

Awwww thanks for your kind words

Thanks Alex. Already done a couple of recipes, it’s very good!

I constantly have this issue too. My only advice is to initially try dried fruit to begin with. I generally use organic raisins and also dehydrated figs, which I recently covered a video on. I naturally rotate this between 4-5 days & been doing the same batch for a year now. Some good and some bad. I’ve gone back to weighing my sugar to 60g, which is around 3 teaspoons, as my batches have been too sweet. You can just eat your water kefir as a probiotic & buy a new batch and start over again. Also be sure to rinse your grains, as they can get coated in a wax which will prevent activity. This is everything I can think of. I’m forever learning too & maybe I cover a video on troubleshooting. Hope this helps. James

I think I may have figured it out, with some help of the Internet. First off, molasses is key. One tablespoon to 4 cups of water. Secondly, one tablespoon of sugar per cup of water. I do the sugar and molasses to one cup moderately warmed water, then cooled with the rest of the water. And, like you said, fruit makes a big difference. I add ten or so raisins. Within 24 hours, my batch was done. For the carbonation, I do the second ferment after straining out the kefir and raisins. I fill 2/3rds with water, 1/3rd with juice, and again, a few raisins. I know MOST sources say to leave quite a few inches from the top or your bottles will explode on you, which that can be true, but I only leave an inch, maybe two. Also, they say to burp the bottles every 12 hours. Nope. The higher pressure is what forces the carbonation into the liquid. If you burp the bottles that often, they'll never get carbonated. BUT, and this is VERY IMPORTANT, when you do test out your carbonation from the second fermentation, do it in a sink with a towel handy!!!! It can erupt violently. I did just the kefir water, no burping, fresh strawberries (they love fruit) and 48 hours to ferment. Luckily, I knew it could be bad. It was. When I opened it slowly, it fizzed out everywhere and I lost half of my soda. And it was no longer soda but more of a hard cider. I had to dump it. However, I have been doing the above and it's been working very well. Refreshing, very carbonated, and slightly sweet with a... ale(?) type taste. I really like it. To whomever reads this and helps, good luck!

I actually forget about this hidden gem 💎 Merci beaucoup pour votre retour

Wow, are you from Canada?? 🇨🇦 Absolutely loving this new book and the perfect season for some comfort food! Just filmed a key recipe and made a dish with it, so can’t wait to share. James

I’m sorry Jackie, some of these products are really difficult to get, even in the UK but these are forever getting popular. Have you tried Amazon or done online Asian outlet. I’ve heard this is not unique to Japanese culture but over Asia in general

@@HappyHungryHibby yes. So far not available. I found fermented rice paste, and tempeh is easy to find. I do a little bit of fermenting. My sister in law is not Japanese, but she is Korean and she has taught me to make kimchi, and few other things. Miso paste in the various hues is easy to get or order. So, I may find how to make these things and give it a try. I do a lot of Japanese cooking as we lived in Japan for three years. But I never heard of these things and I am very curious. So going to have to figure it out……lol…..

@@jackiehorn3724sounds like your tenacious! I’d love to visit Japan, never mind live there. Just love the culture! I’m sure you can make your own Koji, as it’s fermented from rice. It’s becoming very popular now