I have all your cookbooks… I pulled out the Jerusalem one this afternoon… the narrative in this beautiful book was so fitting given the tragic events of the last few days 💔 So much history, complexity and trauma in that small geographical space… yet so much creativity, resilience and beauty. As you say, let us hope that the food we share helps us find a new narrative to the trauma of the past… and may we, for our children’s sake, cultivate a new, peaceful, respectful and diverse coexistence… whatever that may look like. Peace.

I scored a huge bag of pomegranates for very little money, I sat at the kitchen table with my darling Mum and we removed all the seeds, placed them on trays and froze them. Some we kept aside for cooking. Food is memories and making meals and memories with family and friends are the best kind.

I’ll scale this down to one person, but I love it! Mint and parsley, yes, but also coriander leaves and stems IMO. I’d also like to sub the red bell pepper with toasted walnut pieces. And since I’m scaling down to one person, maybe use a minced shallot instead of a red onion, and sprinkle chives cut into about 2¼ cm rods over top AFTER the pomegranate molasses and olive oil are drizzled. I had eaten pomegranates as a child but then forgotten about them for decades. Thanks to Chef Ottolenghi, I’m happily eating pomegranates again, and in more varying ways than when I was that young kiddo. The Ottolenghi 20 series has been a delightful course, sort of a “Best Of” some of the most interesting ingredients I’ve ever cooked with. Have y’all ever made a Pissaladière with boquerones, Niçoise olives, caramelized onions with kasha mixed in (like in kasha varnishkes but with no varnishkes), and, e.g., Camembert or Chaource cheese slivers scattered on top? Wouldn’t that be SO yummy?

This is my favourite salad, I've been making it for a few years now, particularly when we have visitors & family gatherings ... It's SO refreshingly good😋❤️

I love your recipes, thank you so much. I would love to see more of your recipes.

Always happy when papa Yotam is back

Will definitely be making this! Thank you. ❤

My sister in law makes this for us every year, I so look forward to it. yum yum, and so festive looking 💚💚💚

That salad looks beautiful 👍👏😊

Ottolenghi love watching u cook 😊

As I did not have quite enough tomatoes, I added a diced half-ripe persimmon. OMG it was better than the original recipe !

I made this from his Plenty book, its fantastic.

I’ve made this once. It makes a very large amount and I would make half recipe next time. Also the recipe calls for many different types of tomatoes and I don’t think it’s necessary at all.

Ommmmmmmmg yummmmy

Because it brings back a tactical childhood memory

I am a huge fan and have been for years ! Please 2 requests Can you do your own take on Aubergine Parmigiana ? I did a North African version of it and was delicious … but would be good to see your version of it - with different spices and cheese …. My trick is that I season the flour with loads of spices a day before hand ! Also second request - I’m sure you have so many recipes that never made it in to any of your books …. Could you do a book one day of all of those ! I often eat in your restaurant in Islington and have tried over the years so many amazing dishes !

I agree with other comment: pomegranates and tomatoes are NOT available in the same season here in central California! Of course, Turkey IS incredibly unique in its food options which makes me wonder where Ottolenghi gets his vegetables? In England???

Really want to see that colour coded bookcase close up

It's surely delicious but in my world tomatoes and pomegranates don't ripen in the same season.

This recipe looks great, Is this specific recipe in any book of yours?

Does anyone know where to get pomegranate molasses?

That's the only way to cut a pomegranate. Not like some chefs who absolutely butcher the fruit.