Ottolenghi Simple
by Yotam Ottolenghi
Ottolenghi Simple might sound like a contradiction. Known for long ingredient lists and niche pantry staples, Ottolenghi even jokes that “simple” is a bit of a stretch for him. But he promises this book serves up unmistakably Ottolenghi dishes, simplified in at least one way.
Don’t expect a beginner’s cookbook, or that “simple” means easy. Instead, Ottolenghi Simple offers a more accessible way to enjoy his signature style, a promise he delivers on. Still, I was caught off guard by some of Ottolenghi’s definitions of Simple, and found they don't necessarily mean less effort.
The Look, the Feel, the Flow
The cookbook starts with a clean white cover featuring a bold yellow lemon, minimal and modern. The back skips photos, instead offering a colour-coded acrostic of Simple: Short on time, Ingredients: 10 or less, Make ahead, Pantry, Lazy, and Easier than you think. These codes are explained inside and help you quickly find recipes that suit your style of “simple.”
Ottolenghi’s introduction highlights that “simple” means different things to different cooks, from make-ahead dishes to meals ready in 20–30 minutes. This leads into the book’s clever system of recipe labels, those colour-coded letters you saw on the back, which help you quickly identify the type of “simple” each recipe offers. The "Pantry" label was interesting, splitting staples into everyday essentials and “Ottolenghi ingredients,” niche items that are key to the book’s flavours but sometimes tricky to find - unless you buy them from Ottolenghi directly.
Even if you prefer to skip the intro, page xiii is a must-read for information on ingredients and oven temperatures.
The book is divided into eight clearly labeled chapters, with no individual chapter introductions Most recipes fit on a single page with the title, colour-coded SIMPLE labels based on which ones fit the recipe, a brief intro, ingredients, method. This is then often paired with a full-page photo.
At the back, meal suggestions and pantry notes provide extra guidance. One oddity: the page numbering switches from Roman numerals to Arabic numbers after the initial introduction, but the Arabic numbers seem to be off by one page.
A copy of Ottolenghi Simple surrounded by fresh ingredients for one of his recipes.
What You'll be Cooking
Ottolenghi Simple is packed with recipes that lean heavily into vegetarian cooking, all infused with a vibrant Middle Eastern influence. The book is divided into eight clearly labeled categories that guide you through everything from brunch to desserts.
Brunch dishes tend to be more involved, making them perfect for a relaxed weekend morning. The raw and cooked vegetable sections focus on veggies as the star of the plate; think bright, fresh salads alongside hearty, roasted vegetable dishes, even a pizza tucked into the cooked veg chapter.
Rice, grains, and pulses take centre stage as satisfying meals in their own right, not just side dishes. Noodles and pasta bring comforting, familiar flavours to the table, while the meat and fish section offers a solid range of options for non-vegetarians.
Finally, the pudding chapter rounds things out with a tempting selection of desserts and baked goods.
Ottolenghi points out that every soup, raw veg, grain, rice, pulse, and pudding recipe is vegetarian, with 80 to 90 percent of the brunch, cooked veg, and potato dishes also falling into that category. About half of the potato, grain, rice, pulse, and raw veg recipes are vegan, making this book a versatile choice for plenty of dietary preferences.
The four recipes tested from Ottolenghi Simple.
Tried & Tasted
I cooked four recipes from Ottolenghi Simple, and while his reputation for long ingredient lists precedes him, these were refreshingly doable, without losing that signature Ottolenghi flair.
The Pizza Bianca with Potato, Anchovy and Sage (pg.150) was an instant hit. With a mascarpone base, crisp-edged potatoes, and lemony zing, it was rich but not heavy, indulgent yet somehow still light. I’ve already made it several times, and it disappears fast every time.
The Orzo with Prawns, Tomato and Marinated Feta (pg. 193) was bright, fresh, and quick enough for a weeknight. Frying the orzo first gave it a nutty depth, and while the marinated feta was nice, I’d happily just crumble it over next time.
Gnocchi alla Romana (pg. 198) was the one miss for me, mostly because I discovered I can’t stand nutmeg. My fiancé, however, happily ate my share, calling it cheesy, light, and comforting. For nutmeg lovers, it’s a make-ahead gem.
The Blueberry Almond Lemon Cake (pg. 276) was pure joy: buttery crumb, tart bursts of blueberry, and a glossy lemon glaze that made it dangerously moreish. It’s as perfect for a dinner party as it is for a Tuesday afternoon.
Overall? A week of bright, flavour-packed cooking that proved “simple” and “Ottolenghi” can happily coexist.
Mascarpone mixture for Ottolenghi's Pizza Bianca with Potato Anchovy and Sage.
Price Check
The recipes within Ottolenghi Simple sit in the mid-to-expensive range, nudging more towards the pricier side. Some recipes are doable with just a handful of specialty buys, but many call for premium items and generous amounts of fresh, high-quality ingredients.
A clever move from Ottolenghi is his “Simple 10 Ingredients” list, a pantry shortlist he expects you to have ready to go. Some, like sumac, ground cardamom, and tahini, are affordable and easy to find. But others? They’re niche, pricey, or both, and sourcing them can be tricky.
To help, Ottolenghi offers a curated “Simple 10 Ingredients Set” for £55 (about $113 AUD, plus shipping). It’s an enterprising idea, though it comes as a surprise to discover this additional cost only after purchasing the book.
You'll Love This If...
Ottolenghi Simple suits confident home cooks who don’t mind spending a bit more time in the kitchen for dishes that reward with big, layered flavours. It’s a great fit if you love Middle Eastern and Mediterranean-inspired flavours and want a simpler, more approachable entry point into Ottolenghi’s style without losing that signature flair.
You’ll also appreciate this book if you have the freedom to invest in quality produce and specialty ingredients, many recipes lean on premium cuts and pantry staples that truly bring the dishes to life.
Where it Shines
This cookbook offers everything you love about Ottolenghi, but with slightly shorter ingredient lists and simpler methods. The flavour and wow factor are all there, but the recipes feel a bit more accessible, making them entirely realistic for weeknight cooking, if you’ve got a little extra time to play with.
One of the best touches is Ottolenghi’s meal suggestions (pages 294–298), where he lays out menus tailored to the season and occasion. Whether you’re after a quick weekday dinner, a leisurely weekend brunch with friends, or a full-on Middle Eastern feast, these ideas take the guesswork out of planning.
While Ottolenghi Simple isn’t a vegetarian cookbook, it leans heavily vegetarian by design. Ottolenghi himself notes that many recipes ended up meat-free by happy accident. But don’t worry, there’s still a solid mix of meat and fish dishes to keep things balanced and interesting.
A Few Caveats
Ottolenghi Simple doesn’t mean simple-simple. It’s more of a pared-back, accessible take on Ottolenghi’s signature style, not a collection of quick, no-fuss meals. So if you’re expecting dinner in 20 minutes with minimal effort, this probably isn’t the book for you.
While the recipes often have shorter ingredient lists than his usual fare, that doesn’t necessarily translate to budget-friendly. You might save a little compared to some of his other books, but affordable isn’t the first word that comes to mind here.
Toasted orzo for Ottolenghi's Orzo with Prawns, Tomato and Marinated Feta.
The Verdict
Ottolenghi Simple is a welcome addition for anyone who loves Ottolenghi’s signature bold flavours but wants recipes that feel a bit more manageable for everyday cooking. The book strikes a solid balance between impressive flavour and more streamlined methods, making it a realistic option for experienced home cooks who enjoy spending a bit of time in the kitchen without committing to the usual complexity.
That said, the so-called “simple” pantry ingredients can feel like an unexpected extra cost and difficult, and, for some, a barrier to making the recipes as intended. It’s a clever, enterprising approach that not everyone will appreciate, but it doesn’t overshadow the many recipes that truly deliver.
If you’re ready to embrace the vibrant Middle Eastern and Mediterranean flavours Ottolenghi is famous for, and don’t mind splurging on quality ingredients, this book will become a reliable, flavour-packed companion in your kitchen.
4.3/5 Stars
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