@ottolenghi - IGDataHub

Yotam Ottolenghi

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@ottolenghi

Public figure Business

3.1M

Followers

969

Following

5,432

Posts

N/A

Reels

Highlights

3/9

Photos/Videos in last 12

Bio

Food everything: I write, cook & run restaurants. All the links you’ll ever need:

Category: Public figure

Links

linkin.bio/ottolenghi

3,381

Avg likes

Avg comments

0.11%

Engagement

4.0/wk

Posting

#ryannordheimer #ottolenghi #simpletoo #appetizer #dinner

Recent posts

We love roast chicken at any time of year in the OTK, but autumn is when roast chicken season really comes into its own. Here, the flavours are a kind of play on steak au poivre: peppercorns, mustard and cream. The sauce that pools underneath as it roasts - pungent, hot, creamy - I could just eat with a spoon. Get the recipe in my ‘Recipe Index’ over on Substack via the link in bio. 03 Nov 2026

Christmas, the Ottolenghi way. Festive dishes have landed on menus across our restaurants and delis. Christmas feasts are available to order through our catering team. And our online Christmas shop is now open - hampers, biscuits and treats galore. Book your table, order catering, and browse our Christmas range through the link in our bio. 01 Nov 2026

Few things make me feel as smug as a bowl of beans soaking on the counter, ready to be cooked and used in my meals all week. Two ways with beans on Substack this week. First, a slow pot of dried beans, cooked with caramelised onion, fennel and garlic, with a guide to swapping in whichever bean you can get your hands on, how to deal with different cooking times, and why you should never trust the bag that’s been sitting on your shelf for years. And for the evenings when the soaking bowl didn’t happen: a creamy butterbean base made with tinned beans, ready in about 20 minutes and topped with garlicky baharat butter mushrooms and a tarragon and rocket salad. Both recipes on Substack through the link in bio. 31 Oct 2026

We invited @nataliechassay (aka Queen of Salads) into the Test Kitchen to make one of our favourite salads from SIMPLE TOO: a bavette steak salad. One of those salads that’s easily a full meal - plenty of herbs, peppery za’atar butter, and the steak doing the heavy lifting. The recipe is in SIMPLE TOO - you can get your copy through the link in my bio. 2,536 likes · 95 comments · 28 Oct 2026

We came up with this recipe back in summer, but it’s perfect for this time of year. Comfort is a bowl of rice - warm, glossy grains, a little soy sauce on top. This one solves the “what’s for dinner” problem pretty well, as well as being great for cosy autumn evenings in. Soy-and-vinegar-marinated shiitakes sit on top of jasmine rice as it cooks, with a soft-cooked egg cracked straight in at the end. Shiitakes give an earthy, savoury depth, but button or chestnut mushrooms work just as well. One pan, start to finish, and barely any washing up. You can find the recipe in my ‘Recipe Index’ on Substack via the link in bio. 1,219 likes · 18 comments · 26 Oct 2026

SIMPLE TOO is my most accessible cookbook yet - and to celebrate, we released all 135 recipes from the book into the wild. Recipes have been turning up in all sorts of places, in more than 15 countries around the world: wheatpaste posters on the streets of New York, bread bags in France, recipes in a bottle in Germany, and plenty more. The hunt began on 3rd September (publication day!) and many of the recipes are still out there to find. If you spot one in the wild, please do share and tag @ottolenghi - I love seeing your snaps. You can follow along - and see a map of where all of the recipes have been found - via the link in my bio. 1,421 likes · 27 comments · 25 Oct 2026

Braising is my answer to most autumn and winter dinners. Something slowly cooked in a little liquid, lid on, leave it alone. Two recipes on Substack today: a take on laing from my colleague @marysanpablo_chef - the Filipino dish of greens braised in coconut milk, ginger and chilli. Taro leaves are swapped for kale and frozen spinach, with the spinach melting into the coconut cream, and the kale keeping some bite. And beef short ribs that started as a bourguignon, with harissa added to lengthen out the flavours and bring a little smoke and spice. Both recipes are on Substack via the link in bio. 2,604 likes · 19 comments · 24 Oct 2026

cooking with @ottolenghi 🫠😎 never in a thousand years would I think the iconic Yotam Ottolenghi would spend an afternoon cooking one of his recipes with me in my apartment kitchen. Yet here we are! I learned to cook and bake thanks to cooking from Ottolenghi’s books (Simple, Flavor, Sweet, Shelf Love, etc.), so this felt completely and utterly full circle. This fennel, grape, and olive tarte tatin is from his newest cookbook (and his 12th!!) Simple Too — available to order TODAY. It’s low effort, stunning, unique, and delicious. An excellent appetizer for holiday season, for making for someone special, or for cooking with your culinary idol 😉 . . . . #ryannordheimer #ottolenghi #simpletoo #appetizer #dinner 10.6K likes · 235 comments · 21 Oct 2026

Autumn is when squash really earns its place. Sweet and in season, it needs something salty and sharp alongside - and here it gets both: a creamy pumpkin seed dressing built like a tahini sauce, and a herby lime oil with chives and dill (swap in whatever soft herbs you have). Olives roast alongside the squash until wrinkled and meaty. Both condiments keep for a day ahead, so all that’s left on the day is roasting the squash. You’ll find the recipe in my ‘Recipe Index’ on Substack (search for ‘butternut squash with pumpkin seed tahini and herby lime drizzle’). The link to my Substack is in my bio. 8,756 likes · 121 comments · 20 Oct 2026

Our 100th Substack newsletter goes out to subscribers today. We had to mark the occasion with aubergines, of course: my favourite vegetable. And to celebrate, we’re offering 25% off annual paid subscriptions this weekend only (the link’s in my bio to subscribe). Three recipes, all about aubergines in this week’s newsletter: A pickled aubergine salad, finished with crushed almonds and sumac. Fried aubergines with zhoug and date molasses - salted first so they fry deeply golden, then topped with a Yemeni green chilli and herb sauce, tahini and a drizzle of date syrup. And whole roasted aubergines, collapsed and smoky, laid over a green walnut chutney with cumin and dill oil spooned over. Long live the aubergine! All recipes are over on Substack via the link in bio. 5,423 likes · 40 comments · 17 Oct 2026

This dish is autumn in a mouthful: roasted cauliflower and a rich, creamy custard wrapped in crisp, golden phyllo. These cheesy cauliflower nests make for an excellent vegetarian centerpiece for an autumn dinner, and much of the work can be done ahead - the phyllo nests assembled and refrigerated the day before, along with the custard. You can get the free recipe on @nytcooking through the link in my bio. 6,249 likes · 66 comments · 16 Oct 2026

Lazy weeknight dinners, when there’s little in the fridge and even less inspiration. The quickest dinner there is: eggs fried in butter until it turns brown and nutty, with spring onions softening right in it and a slick of soy sauce. I baste the whites in that butter as they cook so the edges go lacy and crisp. Then I scrape every last bit of butter from the pan over the top: spoon it all over rice, noodles or toast. Search for ‘brown butter fried eggs with spring onion and Aleppo chilli’ in the Recipe Index on my Substack to get the full recipe. Link in bio. 1,822 likes · 57 comments · 13 Oct 2026

Follower tracking

We have been recording @ottolenghi since 12 Oct 2026 — 72 observations.

3,126,623 +6,827 (0.22%)

since 12 Oct 2026, from 3,119,796

6 Nov 2026

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5,432 posts & reels

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shortcode	caption	likes	comments
DfSUKj6PYbz	We love roast chicken at any time of year in the…
DfMd_1nvtJ3	Christmas, the Ottolenghi way. Festive dishes h…
DfJrYHhiB8T	Few things make me feel as smug as a bowl of bea…

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$54.32

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up to 50,000 followers of 3,126,623 total

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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$250.00

Everyone they follow

up to 969 accounts

Every account this one follows, same fields.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

$9.99

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Every post & reel

5,432 posts & reels

$54.32

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

See a sample

shortcode	caption	likes	comments
DfSUKj6PYbz	We love roast chicken at any time of year in the…
DfMd_1nvtJ3	Christmas, the Ottolenghi way. Festive dishes h…
DfJrYHhiB8T	Few things make me feel as smug as a bowl of bea…

Real rows from this account. The file continues in the same shape.

Everyone who follows them

up to 50,000 followers of 3,126,623 total

$250.00

Handle, full name, ID, and verified/private flags for each follower.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

Everyone they follow

up to 969 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

You only pay for rows we deliver. Counts are the maximum available today; if an export comes back smaller, the difference is refunded automatically. Counts as last collected 1 day, 5 hours ago.