despos: i agree. i did a piece a couple of years ago on canned spanish seafood. there's amazing stuff available. so easy, too. open a can, put it on toast, score. philosophe: i'm a big ottolenghi fan. have only cooked from "plenty", but everything has been really delicious, and -- best for me -- way outside my normal comfort zone as far as flavor spectrum. i would describe it as kind of what i imagine nouvelle turkish might be like.