Sweey by Yotam Ottolenghi and Helen Goh

Ask any of my Certificate Course students where they would like to work when they finish their stint at the Ballymaloe Cookery School — at least a quarter will sigh wistfully and mention Ottolenghi and indeed many of my past students have worked there and loved their experience.

Yotam Ottolenghi, the Israeli-British chef, restaurateur, deli owner and bestselling food writer has won all our hearts with his chic and delicious food.

Sumac, zatar, pomegranate molasses are stocked in virtually every supermarket. Frekkah, mahleb, dried limes, rose petals and pistachios are also familiar ingredients to virtually all keen cooks — it’s the ‘Ottolenghi effect’.