Before Jerusalem, I cooked quite normally. After Jerusalem, vegetables became the main character in my kitchen.

Ottolenghi has this magical ability to turn vegetables into something so rich, so comforting, and so satisfying that you genuinely forget about meat. Not in a preachy way. Not in a “this is healthier” way. More in a “why would I even want anything else” way.

When I opened my first restaurant, DR.Inc (which is now called Lisette’s, run by The Social), the entire foundation of my buffet came straight out of Ottolenghi cookbooks. Dish after dish after dish was inspired by him. And of course, I never made any money, because I also followed his ingredient lists religiously.

If he said macadamia nuts, I bought macadamia nuts.
If he said maple syrup, I bought maple syrup.
If he said the best olive oil, I bought the best olive oil.

No shortcuts. No compromises. Zero business sense. Lots of flavour.

But the colours, the textures, the abundance, the richness. It was completely intoxicating. Big trays of roasted vegetables, herbs everywhere, yoghurt, tahini, citrus, crunch, softness, sweetness, heat. Everything layered. Everything generous.

I honestly don’t think I have ever cooked an Ottolenghi dish that wasn’t delicious, and more importantly, one that I didn’t immediately want to eat again.