Cupboard LOVE

HOW WONDERFUL TO KNOW THAT EVERYTHING YOU NEED TO WHIP UP ONE OF OTTOLENGHI’S LATEST DISHES IS PROBABLY ALREADY IN YOUR PANTRY, FRIDGE OR FREEZER…

PHOTOGRAPHY ELENA HEATHERWICK

Grilled courgettes with warm yogurt and saffron butter This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yogurt. In this simplified version the yogurt sauce and grilled courgettes are cooked separately, then served with a quick saffron butter to spoon on top. There’s a bit of an art to cooking yogurt without having it curdle; stabilisers such as cornflour and egg yolk tend to do the trick, as does cooking the yogurt on a moderate heat, stirring continuously and gently warming through without boiling. The result: a silky-smooth and tangy sauce, great for these courgettes but also with other grilled veggies, fatty meats or even as a sauce to pasta. SERVES 2-4 PREPARATION TIME 10 minutes COOKING TIME 30 minutes • • 30g unsalted butter• • ¼tsp saffron…

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Red UK (Digital) - 1 Issue, November 2021

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