“Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.”

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.