A roasting glaze built around Valencian orange, white miso and Aleppo chilli. The brightness of the orange and the saltiness of the miso do something particularly good to anything going into a hot oven. It caramelises as it roasts into something sticky and deeply savoury. Works with ham, sausages and salmon; particularly good with carrots and parsnips.

Yotam Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

His commitment to the championing of vegetables, as well as unusual ingredients, has led to what some call The Ottolenghi effect. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and joy.

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