Angelos Angelides brings a vibrant culinary perspective to the Ottolenghi test kitchen, highlighted by his diverse heritage and extensive restaurant experience.
His signature dish of deep-fried burrata exemplifies his creativity, while the bean and feta puff showcases his ability to merge traditional and modern influences in cooking.
The preparation of 'Gigantes plaki sto fourno' illustrates a blend of Cypriot and Greek heritage, offering a comforting, rich dish perfect for sharing.
The integration of seasonal ingredients and flavors reflects a commitment to both authenticity and innovation in each recipe crafted by the team.
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