June 25, 2017 Ottolenghi club took May off, but we reconvened on the weekend for a real winter-lenghi experience. As always, it was a sensational meal, featuring vego scotch eggs , sweetcorn soup with chipotle and lime , roast cauliflower with green olives and Cindy's dessert, which will be posted here soon. I considered trying this amazing looking potato dish , but decided that transporting it would be too difficult, so I settled for an Ottolenghi stew. This stew is from Plenty More and features classic Ottolenghi ingredients Iranian dried limes and barberries, both of which we sourced from Middle Eastern grocery stores on Sydney Road. It's relatively simple for an Otto recipe, although he still manages to have you both simmer and bake the stew just to add some extra steps. The end result is gigantic - only about two-thirds of it squeezed into our casserole dish in the picture above - I'd recommend cutting in half if you're not cooking for a group. It's tasty and