From Our London Allotment to My Parents’ Table: Sage, Erişte and a Turkish Twist on an Ottolenghi Pasta
Fresh sage picked from our London allotment travelled all the way to my parents’ kitchen in Turkey, where it inspired this comforting pasta. Based on Ottolenghi’s One-Pan Orecchiette with Sage and Hazelnuts, I adapted the recipe using homemade Turkish erişte, local pink onions from Karacabey and walnuts instead of hazelnuts. A simple one-pan meal that brings together seasonal allotment produce, Turkish cooking traditions and Mediterranean flavours.
