Tried and Tasted:
A week of cooking from Ottolenghi Simple
What happened when Ottolenghi Simple’s recipes were put to the test in a real home kitchen.
The four recipes tested from Ottolenghi Simple.
Cooking from a cookbook is one thing, cooking through it is another.
Each week in Tried and Tasted, I cook from a single cookbook, not just one recipe, but a handful, tested over a week in real-life conditions. No pressure, no ratings, just honest reflections on what I cooked, how it went, and whether I’d make it again.
This week, I tried four recipes from Ottolenghi Simple, from creamy white pizza to lemon-slicked cake. Could it deliver Ottolenghi’s signature flair without the faff?
Here’s what happened.
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Ottolenghi's Pizza Bianca with Potato, Anchovy and Sage - Ottolenghi Simple pg. 150
Pizza Bianca with Potato, Anchovy and Sage
In the Kitchen
As soon as I spotted this recipe, I knew I had to make it. I love a creamy white pizza base, and my fiancé never says no to pizza night, so it was an easy pick.
The dough came together quickly in the stand mixer, and with a proof time of just 60–90 minutes, it felt much more doable than your average homemade pizza dough. While it rose, I sliced the potatoes (knife only, no mandolin needed), tossed them in oil and seasoning, and roasted them until golden.
Next came the mascarpone base: a mix of cheese, herbs, lemon zest, and finely chopped anchovies. It’s the kind of thing you could eat by the spoonful, though it’s even better once baked on top of the dough.
Once everything was prepped, I rolled out the dough, spread on the mascarpone (room temperature works best), and topped it with onion, potato, and a generous drizzle of olive oil. Just 9 minutes in the oven and it came out crisp, golden, and smelling incredible. I finished with black pepper and served it alongside garlic bread.
The Verdict
This pizza was amazing. Seriously, amazing. I wolfed it down at a ridiculous speed. It’s rich, creamy, zingy, and potatoes make everything better. The edges of the crust are crisp and crunchy, while the base is thin, soft, but still structured enough to keep the toppings from sliding off. It’s hard not to eat the entire thing yourself.
Would I Make It Again?
Yes, yes and yes again. I’ve already made it several times since that first test, and it’s been a hit every time. It’s indulgent but not heavy, comforting but a little bit fancy. A total crowd-pleaser.
Worth Knowing
This recipe uses a generous amount of oil, and while it might feel like too much, it’s what gives the pizza its golden crispness and rich flavour. I’ve tried it with less, and while it technically works, it’s just not the same.
If you’re not an anchovy fan (or cooking for someone who isn’t), you can simply leave them out. The pizza still tastes fantastic, just a little less salty and punchy.
And while a mandolin makes slicing the potatoes quicker, you don’t need one. A sharp knife works perfectly well. Just aim for slices that are thin but not paper-thin, too thin and they’re likely to burn in the oven.
Ottolenghi's Orzo with Prawns, Tomato and Marinated Feta - Ottolenghi Simple pg. 193
Orzo with Prawns, Tomato and Marinated Feta
In the Kitchen
This was hands down the quickest meal I made from Ottolenghi Simple, minimal prep, a short ingredient list, and on the table fast.
First up: the marinated feta. A one-minute job, just mix feta with oil, herbs and spices, and set it aside. Then came prepping the prawns. Deveining isn’t my favourite task (it’s the idea of it more than the act), but it only took five minutes and it's a step I’d never skip.
Next was a surprise: frying the orzo. I’d never done this before, but it smelled incredible. Nutty, savoury, and golden in no time. It became golden quickly so I took it off the heat a little earlier than the recipe said, then moved on to the aromatics.
Garlic, herbs, spices and orange hit the pan, followed by tomatoes, stock, and water (note: this isn’t listed in the ingredients!), before seasoning to taste. Once boiling, the orzo went back in to simmer gently until it resembled risotto, stirring often to stop it sticking.
Prawns went in at the end, just long enough to turn opaque, then a final stir of basil before serving it all up, topped with the marinated feta.
The Verdict
This was so much more flavoursome than I expected. Bright, comforting, and with just the right amount of richness. I’d never cooked with orzo before, but I’m officially a fan - it’s like pasta’s fun, slightly unexpected cousin. It gave the dish a paella-like feel, but with less effort and a bit more bite.
Would I Make It Again?
Yes, I’d happily make this again and absolutely will. It was quick, easy, and satisfying, with a freshness that makes it feel a little special. Next time, I’ll skip the marinating step for the feta. While it was nice, I don’t think it added anything extra. Crumbling it over the top straight from the block would do the job just as well.
Worth Knowing
Keep an eye on the recipe method. Ottolenghi adds 200ml water to the stock, but it’s not listed in the ingredients. Easy to miss if you’re moving quickly.
If you want to save time, frozen prawns (pre-cleaned and shell-off) work a treat. Just run them under cold water for a minute or two and pat dry. They’ll cook perfectly.
Leftovers freeze well and reheat beautifully, so don’t be afraid to make a little extra.
Ottolenghi's Gnocchi alla Romana - Ottolenghi Simple pg. 198
Gnocchi alla Romana
In the Kitchen
This dish looks like it takes a lot of effort, but surprisingly, it doesn’t.
The gnocchi dough is made on the stove: butter and milk are brought to a simmer, then taken off the heat so you can whisk in flour, cheese, nutmeg, and egg yolks. Once combined, it goes back on the stove for a few minutes until the mixture thickens and starts to pull away from the sides of the pan. This happens fast, so keep stirring, or it’ll catch and brown on the bottom.
From here, it’s mostly passive time. After a short cooling period, the dough is split into two logs, wrapped tightly in clingfilm, and left to chill in the fridge for a couple of hours. This helps the gnocchi set firm enough to slice.
Once chilled, it’s just a matter of cutting the logs into thick rounds, layering them into a baking tray, scattering over more cheese, and baking until golden and bubbling.
I served it with a simple green salad on the side.
The Verdict
Here’s something I didn’t expect to learn while cooking this: I really don’t like nutmeg. I’ve never had it in my spice cupboard before, never cooked with it, and now never will again. Both the flavour and smell hit me hard, sharp and chemical-like, and totally took over the dish for me.
Thankfully, my fiancé is a fan and happily took over taste-testing duties.
From his perspective, this was a warm, comforting plate of food; soft, cheesy, and deceptively simple. It’s a light dish, but satisfying.
Would I Make It Again?
No, but not because it’s a bad dish. It’s budget-friendly, low effort, and has a great texture. But with so few ingredients, each one carries weight. For me, the nutmeg is a dealbreaker, and I don’t think the dish works without it.
Worth Knowing
This works best as a side or starter. If you’re serving it as a main, pair it with something green, like sautéed spinach, grilled zucchini, or a sharp salad.
You can prepare the gnocchi ahead of time. Chill it in log form, then slice and bake when you’re ready. Leftovers also reheat well, making it a solid make-ahead option.
Ottolenghi's Blueberry Almond Lemon Cake - Ottolenghi Simple pg. 276
Blueberry Almond Lemon Cake
In the Kitchen
This is a loaf cake, something Ottolenghi describes as simple and comforting, a nice way to frame it.
The batter for this cake looks incredible. Light, silky, and full of promise. Ottolenghi recommends using a stand mixer, so I went with my KitchenAid. After creaming the initial ingredients, the eggs are added one at a time. He suggests scraping down the sides of the bowl between each one, and I found that definitely helped keep the batter smooth.
Once the wet ingredients were fully combined, the dry went in. The almond in the title comes from ground almonds. I didn’t have any on hand, so I made my own by blitzing whole almonds in the food processor. Easy, and the result worked perfectly. The last step was folding through ¾ of the blueberries before pouring the batter into a lined tin.
The bake takes about an hour, so it’s a longer one, but it’s completely hands-off, and the smell alone makes it feel worth it. After 15 minutes, the cake is taken out briefly so the remaining blueberries can be scattered on top. This step ensures some berries sit prettily on top rather than all sinking to the bottom.
About halfway through, the top should be golden. At that point, a sheet of foil goes over the cake to prevent over-browning. Once it’s done baking, it needs to cool in the tin before being transferred to a rack.
Then it’s icing time: a zingy, two-ingredient lemon glaze that gets spooned generously over the top once the cake is completely cooled.
The Verdict
This cake is dangerous. It smells amazing, looks beautiful, and tastes even better. And because it has blueberries and lemon in it, your brain might start telling you it’s somehow healthy. It’s not, but wow, it’s good.
Would I Make It Again?
Absolutely, but probably for an occasion. It’s rich, more of a “bring to morning tea” or “make for a birthday” kind of cake than an everyday bake. Mostly because I’ve discovered I have no self-control around it.
Worth Knowing
Let it cool completely before icing. It’s hard, I know, but if the cake is even slightly warm, the glaze will slide off and pool at the bottom. Wait it out and your icing will stay beautifully on top where it belongs.
Cooking from Ottolenghi Simple felt like a gentler entry into the Ottolenghi world, less intimidating, but still packed with flavour. There were bold, confident recipes here that made me feel like I’d made something special, even on an ordinary weeknight.
Not everything suited my taste (looking at you, nutmeg), but the variety and freshness kept things interesting. The orzo was a standout. The pizza? Already on regular rotation. And the cake… I’m still thinking about that cake.
Simple might not mean fast or plain, but in this case, it meant satisfying, clever, and surprisingly doable.
→ Curious about the cookbook itself? Here’s my full review.
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