Yotam Ottolenghi’s recipes for five-ingredient feast

Irresistible, five-ingredient recipes for black pepper chicken with soy butter, cheesy cauliflower bites, and a herby orzo pilaf When, a few years ago, one Mr J Oliver wrote a bestseller with a five-ingredient promise on its cover, I couldn’t help but quietly ask myself: “Could I possibly cope with such a bare minimum? What would I do with a limit of five?” Having now taken on this challenge, along with all my fellow contributors to a special issue of Feast this week, I can happily report that the folks at the Ottolenghi test kitchen actually enjoyed the restriction. Excluding a few staples (fat, sugar, salt and pepper), the rule of five liberated us from any notion of “an extra pinch of this or maybe some of that” – which, I have to confess, turned out to be a welcome relief. So, for today, at least, less is more. Continue reading...