Sumac meets star anise, miso meets molasses and pandan meets pomegranate. In NOPI, Ramael Scully brings Asian flavours to the Ottolenghi kitchen.

Whether you’re a regular at NOPI and want to know the secret to your favourite dish – the Baked blue cheesecake, the Beef brisket, the Twice-cooked baby chicken – or are an Ottolenghi fan who wants to see how it’s done in the restaurant kitchen, this collection of over 120 recipes will inspire and delight.

Each book is signed by both Yotam and Scully and includes digital access to the book, so you don’t have to carry the hardback around the supermarket.