COOK THIS: Simple by Yotam Ottolenghi

Plainly put, Simple by Yotam Ottolenghi (Ten Speed Press; $35) is the Ottolenghi book we’ve all been waiting for. Previous books have been almost as well-known for their lengthy ingredient lists as their big, exotic, cross-cultural flavours. But Simple is different. These dishes are ones you can scour your cupboards and crisper bin for and emerge a weeknight hero. Each recipe offers a combo of “simple” characteristics: a short cooking time, less than 10 ingredients, something you can make ahead, pantry-based, low effort and/or deceptively easy. Having made a name for himself on his enthusiastic treatment of vegetables, Ottolenghi offers many vegetarian and plant-based recipes here, but meat eaters are also catered to, albeit to a lesser degree. His signature Middle Eastern flavours appear in many of the dishes—just make sure to stock up on tahini, za’atar and preserved lemons the next time you’re at the supermarket.

I didn’t get further than the very first recipe in the book before I hit the kitchen. Something about Braised Eggs with Leek and Za’atar sounded so right, and it wasn’t just my husband’s pleading. The symbols at the top of the page told me this was quick, low on fancy ingredients, something I could make ahead of time, and low effort. Leeks are sautéed in butter and oil, before cumin, preserved lemon and vegetable stock are added and reduced. Spinach is folded in, divots are made in the leeky mix, eggs are cracked into them and surrounded by chunks of feta. Once cooked, a little za’atar is brushed over the eggs. These were so good that we were bereft at not having bread to sop up every single drop.

For Ottolenghi fans and those who skew plant-based, this book is a probably already on your Amazon wish list. But if you’ve flicked through his earlier books and decided, “Sounds delicious but too much effort,” then you’ll also want to give this one a look.

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