We’ve all done it. Stood at the fridge or pantry cupboard, doors wide open, hoping for inspiration. How, we ask, can we turn this cabbage and handful of potatoes into dinner? Well, the team at the Ottolenghi Test Kitchen do the same thing (probably, we hasten to add, with a lot more success). Once raided, they give the ingredients the ‘Ottolehghi twist’ … and these creative results are what make up Shelf Love, the latest in the Ottolenghi Test Kitchen series. A selection of recipes that you can adapt depending on what you have in your kitchen. There are pages for notes, lists of suggestions, space for you to create your own Shelf Love List. Which should include something avo-delicious, yes? Like the cobb salad with mango and lime dressing and thinly slice avo, which you’ll find on page 184 of the book. (Oh … and that cabbage and potato dilemma. The team came up with herby cabbage and potato grain with Gruyére and ricotta. Yum). Edbury Press, R604 from exclusivebooks.co.za
Iced avo? Absolutely. Try these avo, coconut and cocoa lollies this Summer. Simply place two ripe avocados, 200ml coconut water (or coconut milk for a creamier texture), and 15g good quality cocoa powder in a blender and blitz until smooth and pourable. Add a few teaspoons cold water if necessary. Pour into popsicle moulds (this will make four to six) and freeze for six to eight hours. Unmould and garnish with grated fresh coconut, and keep chilled until ready to eat.