I continue to be smitten with Yotam Ottolenghi’s Plenty. It is now my go-to cookbook for vegetarian dishes that surprise, tantalise and beguile. I so much prefer how eggplants are called across in the continents, aubergine. Sounds so much more posh and exotic.
The croquettes are crunchy on the outside, giving way to a delicious smokey, savoury centre. Ottolenghi has a tarragon aioli recipe to go with the croquettes, but my lazy hack is to serve these with an easy lemony yoghurt dip.
The recipes are large enough to serve a party crowd, so I usually reduce the quantities by ⅓, which is perfect for a dinner party for 6-8.
