Yotam Ottolenghi

I have been having a long literary love affair with Claudia Roden, instigated initially by my crippling dependence on her The Book of Jewish Food, which I consulted whenever I needed to cook anything typically Jewish. Later I met my idol in the flesh and immediately fell for her charm, captivating modesty, and endless stream of stories. It is a real honor to count her as a friend.

This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.

Yotam Ottolenghi and Sami Tamimi, authors of Ottolenghi: The Cookbook, grew up in Jerusalem just miles apart, but politically worlds away.

From Yotam Ottolenghi: Whenever I walk into a bookshop I find myself in the cookery section within seconds; it's an urge I can't control. On a recent visit to a secondhand bookshop in Hay-on-Wye, the capital of bookshops, I came across a real treasure, Classic Turkish Cookery by Ghillie Başan, published in 1995. This book offers a fantastic introduction to one of the world's most accomplished cuisines and it is packed full of recipes you just know you must try. It is there that I came across this unusual savory cake originating from the Turkish part of Cyprus. It makes a substantial snack or a light starter. Serve with Burnt Eggplant with Tahini.