Yotam Ottolenghi, a well-known British-Israeli chef with 13 restaurants, delis, and cafes around the world, spends most of his time cooking at home for his family and friends. While his professional work focuses on popularizing Middle Eastern and vegetable-based dishes through his cookbooks, he admits that his family often prefers more traditional meals like schnitzel and potatoes. This contrast highlights how home cooking can differ from the more elaborate dishes found in his restaurants. Ottolenghi, like many people today, admits to being addicted to his phone, checking it frequently throughout the day. He sees cooking as a way to step away from the constant digital distractions and be more present in the moment. He believes that cooking can be a meaningful activity that connects people to their heritage and provides a sense of stability and grounding. His latest cookbook, Ottolenghi Simple Too, co-written with Verena Lochmuller, reflects the challenges of modern life, where time is limited and digital distractions are common. The book offers practical tips for making cooking easier and more accessible, suggesting the use of pre-cooked ingredients, spice mixes like ras el hanout, and shortcuts to reduce the time and effort required for meal preparation. Ottolenghi also encourages readers to explore underused vegetables like fennel and kohlrabi, showing how they can be delicious when prepared properly. The cookbook includes simple, adaptable recipes such as chicken meatballs with pistachios and spinach, a butternut 'parmigiana' inspired by the classic eggplant dish, and aubergines with capers and dill. These recipes aim to make cooking more approachable and enjoyable for everyday life.