“Hi, cat hair”

Love a good plätzli

I love love love your coconut rice recipe….. thank you

NO RULES!

Oh my, that looks delicious... Thank you xx

looks delicious .... I've got a vegetarian daugther and I'm always thinking what to do for her ......lol

How much butter…

what can you add instead of feta lactose free?

He referred to his book OTK - Extra Good Things more than once. I have the book, and I'm sure this recipe is not in there. Am I mistaken on what he said?

Grated beetroot, Dijon mustard, spices, two different oils, will be some lemon juice. Belgian endive, rucola, blue cheese, peaches and peanuts.

Where can I find your recipe?

Why do you serve the Dukkha on the side?

I found the recipe on your website. It looks delicious! Will make it tomorrow😊

Looks delicious 😋 brilliant use of whatever ingredients you have in your fridge and larder to whizz up a meal…

It just looks so FRESH... XX

Winner, winner, chicken dinner! Absolutely making this when I return home from holiday.

Recipe?

In South Africa we get THE MOST amazing smoked tinned sardines. I do a very similar open sandwich, just with some capers and chopped herbs as well.

Ist Chicorée nicht ein Wintergemüse?

Is that the James Hunter band?

What is the sauce?

IMO both sandwiches look rather awkward, the way that their choices of breads don't seem to provide security from disgorgement of ingredients. It may be just me, but I hate it when food fails out of a sandwich. Maybe they should consider using a less dense but still sturdy bread, like a sourdough with a wider surface area that can be easily compressed to enclose all the fixings as well as being more flexible, more easily held, and easier to bite into? Aside from that one critique, and while I love both sandwiches, I prefer the flavors packed into Ange's Cypriot sandwich - although I wouldn't use that much ham; it's too high for my mouth to bite into!* That's the same complaint I have with some deli pastrami and corned beef sandwiches, where the meat is piled ridiculously high and the bread, which I agree should be a seeded rye, is so thin and soft that it can't possibly hold up to what it's trying to encase so that it disintegrates before your very eyes! For those deli sandwiches, like the ones at Katz's Deli, if they insist on using such unsubstantial bread, they should make two sandwiches and divide the meat in half. That way, they can still charge $25+ and get away with it. But they should still use a sturdy seeded rye, like they used to use when I was a kid, 60 years ago. Now THAT was great sandwich bread! * I was so intrigued by Angelos's take on a traditional sandwich from Cyprus, I read more about Cyprus, an island so beautiful, with an abundance of fresh foods from land and sea as well as perfect sunny weather and genial sunny people that I would love to live there ... except that I would hate that seemingly perfect weather; it would drive me insane! My idea of "perfect" weather is grey skies, rainy windy days and nights, and cold crisp temperatures! To each their own 😊 And the halloumi in this Cypriot sandwich? - halloumi was invented (created?) in Cyprus! That ham is a product of Cyprus! It's practically a history lesson between two slices of bread! ❤

I've not seen this before but would love to try! What is that paper you burnt? I'm assuming to add some smokey flavor or maybe slighty cook?

Why go through all that? Just burn a paper towel in the bowl to get the ashes then dump the sardines the bowl and mix

Yummy convenient sardines! Love the way it’s being served 😋

👀 WOW A new way to eat sardines! ❤

This are the hunger games!

miso... gruyere... cream... butternut squash... 5 spice... who wrote this recipe and like... how?

One of the best recipes just made tonight

That just looks so yummy xx

Who knew Roy Kent was such a smashing cook?

This looks fantastic!

That's actually a solid rustic cypriot sandwich. Xcept the jam

Wonderful video! Many thanks.

Where is the recipe?

What’s the joke? Why are people laughing? This sandwich doesn’t sound or look appealing. Actually, it looks difficult to eat. So count me out.

Angelos's Cypriot* Halloumi Sandwich: it'll make your mouth water and your stomach growl. Guaranteed! How can you go wrong with a sesame loaf, cut in half (serving size) and toasted in the same pan that you've previously toasted slices of halloumi? Just wait, it's layered as follows: Mayonnaise on the bottom slice, topped with smoked ham, lightly salted tomatoes and cucumber, and the fried halloumi on top. But there's more: Spread apricot jam on the top bread slice "for sweetness", as Angelos says. Now THAT'S a flavour bomb! It's a real handful, so grab it carefully and open wide, because it needs to go in your mouth, not on your lap! *In researching the roots of this sandwich, I learned enough about Cyprus and Cypriots to want to live there! It's a sunny island with sunny people and more than its share of delectable Mediterranean dishes; for instance, Cyprus is the birthplace of halloumi! 😊

Chaya has the heart of a chef! She brings the most delicious ingredients together and builds a lovely salad in the Ottolenghi tradition. I see roasted red bell peppers paired with farro, black olives, a luscious brick of feta, what looks like green onions or perhaps celery, and is that fresh (ahh❤) oregano? There's a lot to take in, but no one ingredient overwhelms any other. I really can't tell what's in the dressing, other than maybe paprika (sweet? smoked?), maybe mustard (but what kind?), maybe a rough chop of oregano leaves con brio, all blended together with a squeeze of citrus (orange? lemon?) and a crush of garlic, whisked with an extra virgin olive oil and a bit of salt and pepper (of course). Definitely an Ottolenghified salad. Oh so simple and oh so satisfying. 😊 ETA: Now that I've seen the recipe - Farro and Roasted Red Pepper Salad - I see where I've guessed wrong. It's green onions, not celery; lemon, not orange (but why not orange?); a lovely spoon of honey, not mustard; and allspice, not pepper! But Yes! Oregano and smoked paprika ❤ If you want the directions, all you need do is search for the name of the salad, which I've given you, above 😊

Music is too loud. I can't hear your commentary.

Welche Zutaten sind hier??

As an American, I've never heard of mixed peel. When I looked at it on Amazon, it had gross ingredients in it. I would like to substitute preserved lemon, and make my own Hawaij.

Omg delish

Hey, OttolenghiLand, have you noticed that we're all asking for the recipe?

The essence of the "Ottolenghi" style of cooking is to capture the flavors of a traditional dish and then make it your own. So Chaya's lablabi is not a "traditional" lablabi; it's her celebration of the dish combined with her own enhancements. It reminds me of the time when Chef Ottolenghi made Irish Stew for his husband and mother-in-law. She declared that it wasn't an "Irish" stew at all, but we Ottolenghi fans know that the chef incorporated his own unique style into what is traditionally a rather bland dish. I commented that he should call it "Myrish" Stew lol. And the same goes for Chaya's lablabi. She is,after all, the Spice Girl of the Ottolenghi Test Kitchen aka the OTK. And we are all the better for it! Thank you, Chaya!

Recipe?

Can I for the recipe please, thank you

You're my first stop on my first visit to London. Can't wait.😋

After watching this, I'm starving!

I gotta ask. What's with all the colored books in the background?

You are magical 😊