A little Ottolenghi feast Charlie Brock-Lowthian / 27 July 2014 Roasted butternut to be served with the burnt aubergine dip Spicy pickled cucumbers with poppy seeds Burnt aubergine dip fennel, feta and orange salad Green beans & mangetout with hazelnuts and orange Share this:EmailFacebookPrintPinterestTwitterLike this:Like Loading...