Pickled onions are a classic little extra that easily elevates any dish. Make in bulk and keep in the fridge for topping everything from the cheesy curried butter beans on toast as seen in Extra Good Things, to salads, roast veg, or freshly made hummus.
This feta is an unbelievably versatile extra. Marinated in olive oil infused with caraway seeds, parsley, and lemon, it adds a creamy fresh pop of flavour to soups and salads, or can be used as a unique addition to a charcuterie board.
This sauce is already a firm favourite at The Happy Foodie – trust us, you’re going to want to put this on everything. Pair with the Shawarma Cauliflower as pictured, or with crudités for a mid afternoon snack, Ottolenghi-style.
Full of flavour, this fragrant rose harissa butter it is perfect for elevating a classic jacket potato, tossed through pasta, or used to stuff the mushroom Kyiv from Extra Good Things.
Soft cooked tomatoes stirred through with za’atar, plenty of garlic and herbs? You really can’t go wrong with this simple extra. Spoon over toast for an easy bruschetta, serve with eggs to elevate an easy brunch, or use them to top the dish that the Ottolenghi Test Kitchen team refer to as ‘polenta pizza’ (pictured).
Smoky and subtly spicy, this chipotle oil is perfect drizzled over veg and salads, used as a base for hummus, or just as is for dipping generously with the black lime focaccia from Extra Good Things.
Fresh, fragrant, and super simple, this chimichurri is the perfect something special to brighten up simple dishes like the pictured 2-scalloped potatoes from Extra Good Things. Use leftovers to top lightly grilled steak, portobello mushrooms, or roast chicken.
An OTK take on the Japanese furikake seasoning, this coriander and sesame seed sprinkle adds a delicious salty and umami addition to any dish. This seasoning keeps for several months, so make plenty and enjoy using it top rice, noodles, veggies, eggs, or these spicy crunchy wasabi peas from Extra Good Things.
If you love an easy lunch, these jammy peppers are about to become a store cupboard staple. Use them to brighten up leftovers, stuff them in sandwiches, or pair with the simple black beans and rice recipe you’ll find in Extra Good Things.
Perfect for autumnal desserts, this sweet pumpkin and cinnamon-spiked caramel is perfect for pouring generously over roasted fruits, adding to sweet pie fillings, or drizzled over ice cream.
