When I ordered it the man in the shop asked me if I was aware of the complicated recipes in it and perhaps I would be better with one of Yotam Ottolenghi's other books. I reassured the man that I would be OK and that it was the book I wanted.
We have lots of eggplants and tomatoes in the growing so this recipe was a good choice - Five Spiced Tofu with Steamed Aubergines and Cardamon Passata, page 214.
Along with the bountiful supply of tomatoes and eggplant is an even more bountiful crop of zucchini. It made sense to make these Courgette and Manouri Fritters, p 246. Manouri is a type of cheese that is difficult to source, I substituted a combination of Fetta and Provolone Picquante. The sauce is the Lime and Cardamon Soured Cream that is suggested in the recipe.