There is perhaps no greater food porn than the salad counter pre-lunchtime at any one of Ottolenghi’s four branches. And it’s fair to say that Yotam Ottolenghi has pretty much transformed how we eat since his first book was published six years ago, a couple of years after he started his vegetarian column for The Guardian. Now one restaurant (the always amazing Nopi) and three cookbooks later, he is still as inventive as ever. His latest book, Plenty More, is the follow up to 2010’s Plenty. It’s another vegetarian odyssey – although don’t let that put you off because, as with all their food, there is nothing dull about what the Ottolenghi team dream up in their Camden test kitchen. More than ever, the influences in this latest book are thoroughly international from the Far East to India and beyond. But it’s the consistent knack of giving simple things such zingy flavours that makes this book quite addictive to cook from. For example a Waldorf salad is transformed with toasted cobnuts and sour cherries; a refreshing pomelo salad is so much more than its component parts with the addition of some grilled prawns (yes this is a vegetarian book but the author isn’t above dropping in some carnivorous tips). Our favourite recipe so far is for a roasted red onion salad with a walnut salsa, which is destined to become one of our very favourite salads with its incredibly piquant, chilli-infused dressing.