Yotam Ottolenghi, Noor Murad and the Test Kitchen team have returned with a second book in their highly popular ‘Ottolenghi Test Kitchen’ series. Their new book, Extra Good Things is all about creating recipes by mixing and matching condiments with various dishes – these include sauces, jams, sprinkles, oils, salsas, pickles, ferments, and desert foundations.

If you’re a fan of Ottolenghi, this cookbook will not disappoint. You’ll see the usual recipe offerings that promote sweet, salty and spicy flavours and classic themes of transforming the humble vegetable into something truly great.

This cookbook is broken down into condiment-based chapters that are filled with recipes paired with different condiments such as rose harissa, coconut chutney, hummus, dukkah, and mousse. Some of my favourite recipes include sweet potato with goma deru crispy tofu, creamed spinach with paprika pine nuts and cured yolks, and coffee mousse with tahini fudge.

Like a lot of Ottolenghi cookbooks, the ingredient lists are lengthy. So, if you’re new to his recipes you’ll most likely need to purchase various essential sauces and spices. Once you’ve done this however, you’ll find that these ingredients are used interchangeably throughout all his cookbooks and your pantry will thank you for it!

While you might not pull this book out on a regular Monday night, it’s perfect for dinner parties, long lunches with family and friends and special occasions. An absolute essential for food lovers.

Reviewed by Akina Hansen