Ottolenghi Yotam - Ottolenghi Test Kitchen - Shelf Love

Acknowledgments

If theres one thing thats apparent in these pages, and for any future stories that the Test Kitchen has to tell, it is that OTK is made up of a team of individuals who each bring to the table their unique quirks and attributes. We cook and bake, style and photograph, write and publish, but more than anything we work together and the OTK would not exist were it not for the efforts of everyone involved. Beyond this, we feel super lucky to have worked with a multitude of talents within their trade, and for this we extend our gratitude.

For the design, a massive thank you to Caz Hildebrand, the creative mastermind behind the edgy cover and whimsical book name Shelf Love. You truly brought our visions to life with your out-of-the-box thinking and daring splashes of color. And to Ashlea ONeill for her design contribution as well. Also a big high five to Wei Tang, for your props, plants, and virtual hugs.

For the photography, many thanks to Elena Heatherwick and her partner in crime, Lesley Lau, who captured the Test Kitchen vibes so beautifully. They also provided plenty of giggles throughout the shoot and took home all the leftovers, and for this we are very appreciative.

Were super grateful to the team at Ebury, especially Celia Palazzo for leading the project and Emily Brickell for swiftly making sure we stayed on track. We also extend our thanks to Joel Rickett, Lizzy Gray, Sarah Bennie, Stephenie Naulls, Annie Lee, and Catherine Ngwong. Across continents we say a huge thank you to Aaron Wehner, Jennifer Sit, Kim Witherspoon, Maria Zizka, Jen Wang, Kim Tyner, Mark McCauslin, Windy Dorresteyn, Kate Tyler, and Jana Branson.

Much love and multiple hugs to the team at Gemma Bell, especially Gemma, Jen, and Millie, for adding such wonderful energy to the OTK momentum.

As always, thank you to Mark Hutchinson and Felicity Rubinstein for their support and guidance throughout.

To Nina Tolstrup, we are so grateful to have found youand for the Test Kitchen makeover!

Lastly wed like to thank Cornelia Staeubli and Noam Bar for their unconditional support in all things OTK.

Noors acknowledgments

Thank you to my parents, Salah and Vanessa Murad, my two halves of two very different worlds whose unconditional love and support has shaped who I am today. And of course to my sister, Farah Murad.

A huge thanks to the OTK team: to Gitai Fisher, my work partner-in-crime turned brother, whose honesty and strength of character means he wont be rid of me anytime soon. The OTK would not be, were it not for you, habibti. To Verena Lochmuller, the most clever pastry chef I have come across, whose passion and talent speaks volumes. You put a smile on my face every day with your kindness, humor, and daily meows. To Ixta Belfrage, for being an all-round badass and a pleasure to learn from over the last 3 years. To Tara Wigley and Sami Tamimi, for letting me come into my own via team Falastin! To Chaya Pugh, whose jovial spirit brightens even the gloomiest of days. To Claudine Boulstridge, for her support from afar and her array of farm animal photos including pheasants, chicks, and llamas. To Cornelia, for finding my CV in her inbox many moons ago and for carving my place in the Ottolenghi family. To all the individuals who have left their mark at the Test Kitchen over the last decade, and all the influences yet to come: the OTK is, and always will be, an accumulation of voices harmoniously in sync.

Much love to my rock, Anosha Watson, who believes in me (a little bit) more than I believe in myself and pushes me (a lotta bit) beyond my own limitations. I dont know where Id be without you.

To my oldest and dearest friend, Maram Jaberi, who I carry with me through every life event. Thank you to you and your family for instigating my lifelong love affair with Persian cuisine.

To Josh Meehan, the most rewarding surprise of 2020, thank you for your unwavering love and support.

To Celia, Joel, Emily, and the whole team at Ebury, many thanks for bringing the OTK vision to life.

To the creative stars Elena Heatherwick, Caz Hildebrand, Nina Tolstrup, and Wei Tang: it truly has been a pleasure working with you. The same goes to Gemma Bell and Jen, for being such an awesome force to work with and be around.

To my two London head chefs Shalom and Daniel, now friends for whom I have the utmost respect, thank you for taking a punt on this sassy girl from Bahrain.

Most importantly, a big shukran to Yotam, for being the beating heart of the Test Kitchen, an unwavering source of encouragement and inspiration, and a leader who will constantly strive to push his team forward.

That one shelf in the back of your pantry

Sitting on that one shelf in the very back of the pantry, all the way to the right, behind the cans, youll find a forgotten bag ofmung beans? Whole wheat flour? Polenta? The beauty in a shelf is that no two are identical, with each turning up with something different to show. Some of them are can-heavy, others full of jars or dried legumes, and some filled to the brim with every pasta shape known to man. Perhaps its knowing that pantry ingredients have a very long shelf-life, which means theres no real rush to use them until the inevitable clear-out, the Im so sure I had some couscous around here somewhere moment. But the day you do finally get around to decluttering is a day filled with infinite opportunities for reinvention.

Some of our favorite pairings at the Test Kitchen have come from a quick brainstorm and a good rummage through our cabinets: semolina with coconut, black lime with feta, butter beans (lima beans) with preserved lemon. We go in with the mindset that the only limitations in food are the ones we set for ourselves, that rules are meant to be broken, and that everything works unless proven otherwise. After that its a balancing act, finding that happy medium between what we envision and what we already know. If theres one thing our very interconnected world has taught us its this: whatever it is, its probably already been donethe key is to find new ways to speak with food, while still paying tribute to the culture (or cultures) the recipe was inspired by. This often leads to dishes that are familiar, but also not: take tabbouleh and turn it into a fritter ().

The premise of this book is built on a shelf raid, as is evident throughout this chapter, but really it moves beyond that. On the one hand, shelf clear-outs lead you to become more resourceful with your meals, while, on the other, they create a blank slate for you to refill and restock. Recent times have been all about that: out with the old and in with the new, stripping it all down to build it back up, removing what once was to introduce what now is. This chapter is dedicated to the out, the strip, and the remove, which in turn creates room to play.

(One jar of) butter beans with preserved lemon, chile, and herb oil

Prep time: 20 minutes

Cook time: 40 minutes

Butter beans (lima beans) are given the superstar treatment with this preserved lemon, chile, and herb oil. The longer the beans sit in the oil, the better they become, so feel free to make these the day before, allowing them to become wonderful little sponges overnight. Be sure to use good-quality jarred or canned butter beans here; itll make all the difference. Serve with crusty bread to mop it all up, and maybe some broiled manouri or halloumi.