Shopping with a foodie

3 min read

Chef and restaurateur Oded Oren selects the supermarket ingredients that play a big part in his cooking

WE HIT THE AISLES WITH A FAMOUS FOOD LOVER SAINSBURYSMAGAZINE.CO.UK/LIFESTYLE

WORDS: TOM SHEPHERD.

PHOTOGRAPHS: BENJAMIN MCMAHON, GETTY IMAGES

The foodie

When Oded Oren published his debut cookbook, Oren, last year, it was filled with stories about his home city, Tel Aviv in Israel, and the food that he grew up with. While his cosy neighbourhood restaurant in east London’s Hackney has allowed him to share these traditions, this year he’s also opened a deli around the corner. ‘It’s something that I’ve always wanted to do since I moved here 12 years ago,’ Oded says. ‘It was something that I was missing.’ Much like the delis he remembers in Israel, its focus is homemade food and condiments (think house-baked pittas and aubergine salads). Visitors can dine in, while the idea of customers taking his family-style cooking home particularly appeals to Oded. ‘It’s super personal,’ he says. ‘They might feed their kids, or do a spread and invite their friends. It’s even more satisfactory for me.’

Oren Delicatessen is next to Hackney’s Broadway Market and offers a dine-in menu of Tel Aviv-style small plates. For more info, visit orendeli.com.

PHOTOGRAPHS: BENJAMIN MCMAHON, GETTY IMAGES

YEO VALLEY SOURED CREAM

Soured cream goes brilliantly with many things – and this one reminds me of a brand that we used to have in Israel. Add some olive oil, with some crushed tomatoes on top, and salt – and it makes a beautiful condiment.

PINE NUTS

I use these in so many dishes – usually with lamb. I make a dish called arayes – it’s a mix of minced lamb, onions, garlic, turmeric, cumin and loads of pine nuts. You then stuff that into pitta halves, brush them with lamb fat, and grill them over charcoal, then cut into triangles and serve with tahini.

I make a panna cotta with CHAMOMILE TEA BAGS. It’s quite an easy dessert to do at home.

Cook the liquids with the chamomile bags – then strain it and let it set. It’s delicious and stays white – it’s beautiful.

ILIADA EXTRA VIRGIN OLIVE OIL is one of my favourite olive oils. It’s an all-day olive oil, but it’s also really nice to finish dishes with. It’s quite punchy!

I rea the pitt

PHOTOGRAPHS: BENJAMIN MCMAHON, GETTY IMAGE

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