Peel the peppers and tomato, discarding the skins, and put the flesh into a food processor. Squeeze the garlic cloves out of their papery skins and add to the machine along with the vinegar, maple syrup, a quarter-teaspoon of salt and a good grind of pepper. Blitz for a few seconds, then, with the motor running, slowly drizzle in the remaining three tablespoons of oil until the sauce is smooth. You can also watch Yotam and Chaya make this dish on the OTK Youtube channel, which is what inspired me to make it in the first place.

In a medium bowl, whisk the mayonnaise, yoghurt, two and a half tablespoons of lemon juice, two tablespoons of oil, one teaspoon of salt and a generous grind of pepper. Add this to the potato mixture and mix well to combine. Transfer to a large serving plate, spreading it out to create a slight well in the centre. Cover and refrigerate if not serving right away. Place the ancho chillies in a bowl and cover with boiling water. leave for 20 minutes to rehydrate. Drain and roughly chop. Eaten warm for breakfast, this will keep you full till dinner. Photograph: Louise Hagger/The Guardian To make the crispy onions, finely slice a couple of onions into thin rounds, toss with two tablespoons of cornflour, then fry in hot vegetable oil in about three batches, for four minutes per batch, or until golden.It’s the surest, fastest way to get all the juicy pulp and seeds – sans skin. All you need is a box grater and a wide bowl to catch the pulp and juice. You may also need a sieve if you want to drain the pulp of any juice. Place the grater upright in your bowl, gently push your ripe tomatoes against the coarser side of the grater and grate until you are left with just skin. Make sure to only go as far as you can – careful of your fingers! The riper the tomato, the easier it will be to grate. Discard the skin.

I LOVE the OTK channel on YouTube and they cook many of the dishes in the cookbook there - well worth the watch. This cookbook is heavily vegetarian but not 100% - there are maybe 10-15 meat-based recipes in here although they all give options on how to make them vegetarian. Some are pretty obvious like sub the meat for plant-based meat substitutes but some are less obvious. Place portobello and oyster mushrooms, onion, garlic cloves, chopped chillies, whole spices, apricots, 120ml olive oil, 1 teaspoon salt and a good grind of pepper into a roasting tin. Stir everything together and bake for 40 minutes. Stir halfway. The mixture should be well browned by now.

What I thought:I am not a confident cook, so this is the first Ottolenghi recipe I have ever tried! I was blown away by how easy it was, using a lot of “store-cupboard” ingredients all thrown together into one pan. It was utterly delicious comfort food, with a great combination of flavours, and very little washing up afterwards too – result! In a small bowl, whisk the tahini with two and a half tablespoons of water and a pinch of salt until smooth. Perfect for showcasing winter lemons. Photography: Louise Hagger. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Valeria Russo. Homeware: The Conran Shop