Yotam Ottolenghi is my favourite chef. I own two of his cookbooks, Jerusalem and Plenty (I’m eyeing off his new one Plenty More) and they are the ones I cook from most. This week I made the harissa fish with rosewater for dinner, and served it with couscous and steamed silverbeet. It was delicous! The photo I took of my fish however, was not so great. So the page from the cookbook with suffice while I perfect my food photography skills.