A Cypriot bean, tomato and feta puff pastry tart and a Greek-style filo custard pie
Whenever a new development chef joins the Ottolenghi test kitchen team, they shine a fresh light on the places they’ve been, the people they’ve cooked with and the ingredients they’ve grown up on. So, with Angelos Angelides, as well as that brilliant alliterative name, we get the culinary combinations and passions from his Cypriot-Serbian heritage, his time in Hong Kong, and his experiences in the restaurant kitchens of Brat, Bao and Honey & Co in London. I suspected Angelos was a keeper the moment I saw one of his signature dishes – deep-fried burrata with spiced aubergine and leek oil – and my suspicions were confirmed after witnessing quite how much fried halloumi he could fit into a single sandwich. Both of today’s recipes are all Angelos, and there’s no fried cheese involved … possibly because it’s all gone.
