Roast for 15 minutes, then stir in the celery and roast for 12-15 minutes more, until the aubergine is golden brown. Add a tablespoon of water, gently mix everything together and leave to marinate for at least two hours, or overnight. Facebook Twitter Pinterest Yotam Ottolenghi’s cabbage with ginger cream and chilli oil. Add the pasta, cook for a minute, stirring with a fork to separate the strands, then drain; reserve 140ml of the cooking water. Add the reserved pasta water, the remaining saffron and its water, the parsley and lots of pepper, and toss.

Source: The Guardian June 08, 2019 08:26 UTC