Keith Larsen has embraced the Ottolenghi style of cooking for the past five years, adopting it almost religiously in his day-to-day cooking. Using Yotam Ottolenghi’s recipes as a foundation, Keith’s approach has evolved into one that celebrates bold flavours, creativity, and generosity. Inspired by Ottolenghi, he has come alive through cooking on fire, using heat, smoke and simplicity to elevate fresh ingredients.

In simple terms, Ottolenghi food is about big flavours—layers of spices, herbs, citrus, garlic, chilli, tahini and pomegranate—combined with a strong focus on vegetable-led dishes, where vegetables take centre stage rather than acting as a side. Freshness and lightness are key, with vibrant herbs, salads, yoghurt and bright dressings bringing balance to every plate. The cuisine blends influences from the Middle East, Mediterranean, North Africa and Europe, creating food that is simple yet inventive, never fussy but always exciting.

Typical ingredients such as aubergine, courgette, chickpeas, lentils, feta, labneh, sumac, za’atar, cumin and coriander define the style. Overall, Ottolenghi food is vibrant, modern and generous—designed to make everyday cooking more expressive and joyful, a philosophy Keith Larsen now lives by at the fire