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sea salt and freshly ground black pepper

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Baked butternut with tomato pasta and chorizo

45 minutes

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30 minutes

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Caveman fillet with anchovy butter and tomato bruschetta

25 minutes

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Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

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Chicken liver pâté with verjuice jelly

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Braaied marrow bones with chipotle butter

25 minutes

Chip recipes

Ottolenghi’s paprika oven chips

45 minutes

Ottolenghi’s paprika oven chips

By Yotam Ottolenghi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

6 large potatoes (skin on) , cut into 1½ cm-wide chips
3 garlic cloves, crushed
½ t smoked paprika
1 t paprika
4 T sunflower oil
2 t fine semolina
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 240°C.

Place a large saucepan of salted water over a high heat. Bring to the boil, add the potatoes and blanch for 5 minutes.

Drain, then place in a bowl with the rest of the ingredients, 1½ t salt and plenty of pepper. Mix together well but gently – you don’t want them to break apart – then spread out on two large parchment-lined baking trays: they need to be spaced well apart so that they colour nicely.

Roast for about 35 minutes, turning once halfway through, until the chips are cooked through, dark-golden and crisp.

Cook's note: “Few meals don’t benefit from the addition of a slightly spicy, crunchy oven-roasted chip.”

This recipe appears in NOPI: THE COOKBOOK by Yotam Ottolenghi and Ramael Scully. Food photography copyright Jonathan Lovekin 2015. Reproduced with permission from Ebury Press.

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Ottolenghi’s paprika oven chips

Ottolenghi’s paprika oven chips

Ingredients

Method