Good things come in multiple forms: experiences and memories, friends and loved ones, travels and places and all the cheerful sights in between. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway – a sauce, a sprinkle, a pickle – a condiment you can repurpose time and time again, with limitless opportunity. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorising your plates with pops of texture and colour, acidity and heat, and all the magical flavour bombs that make a good meal great.
The new book offers an abundance of veg-forward meals from the OTK team, each with an added condiment or skill to build into your creative repertoire. In Shelf Love, we had readers raiding shelves, digging through cupboards and clearing out the corners of the kitchens. It was all about utilising and improvising, using up what you have and swapping out with what you need. All in all, it was about creating lots of empty space and plenty of opportunity to refill and restock. Cue Extra Good Things, which is about just that: filling your shelves, filling your fridges, filling your kitchens to your heart’s desire and, hopefully, feeling extra good in the process.
It’s all based on the notion of abundance and creativity, of picking and choosing, of mixing and matching, of starting from zero and ending at 10 with plenty more room for expansion. It’s an exploration into the OTK pantry via sauces and dressings, oils and jams, sprinkles and crunchy bits, salsas and pickles, ferments and cures and dessert foundations. It’s all the added extras that dress up a meal, making an already good dish deliciously better.
The evolution of a meal is where one ‘extra thing’ used in a multitude of ways becomes the gift that keeps on giving. It’s all the good things, plus plenty of playful opportunities for your own reinvention.