“I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.”

Israeli chef and food writer, Ottolenghi is best known for his approachable yet innovative Middle Eastern-inspired recipes. His collaborations with Samin Nosrat and co-authored cookbooks, including *The Ottolenghi Book*, have made his work a staple in modern home kitchens.