In the Kitchen with Oliver Ingrosso

In his (freshly renovated) kitchen, Oliver Ingrosso takes a modern approach. “I see a picture on Instagram and I’m like, ‘That looks good’,” he says. “I try not to read what’s in it, I just imagine what they did and try to make it.” The restauranteur, cookbook author and bona fide food guy takes a laid-back, rustic approach to his cooking, creating ingredient-first dishes for his family and friends. We’re speaking of both that family (including mother Pernilla Wahlgren and siblings Benjamin and Bianca) and his own growing nuclear family (he recently welcomed his second child with fiancée Zoe-Fay Brown).

Ingrosso is synonymous with Italian food. His grandparents on his father’s side are from Taranto, Italy and in his growing restaurant portfolio are the Italian restaurants OLLI and the newly opened Umarell, in Gothenburg. Then there’s the buzzy home food brand, Mino, which he launched with siblings Benjamin and Bianca last autumn.

Related: In the kitchen with Tommy Myllymäki

When we meet Ingrosso in his home kitchen in Lidingö, he defies expectations by cooking not pasta, but a hearty lentil dish (it’s vegan!). A take on a plate served at OLLI, it’s comforting, delicious and, best of all, accessible to even the most amateur chef.

Ingredients

• Lentils
• Shallots
• Fresh rosemary, thyme, bay leaves, parsley and basil
• Canned tomatoes
• Focaccia

Method

1. Put the chopped shallots, lentils and herbs in a pot with some water and "a lot" of olive oil
2. Bring the pot to the boil and set the timer for 15 - 20 minutes (depending on your preference)
3. Chop up your focaccia into large croutons and fry them in some oil in pan
4. Once the croutons are done, toss some chopped garlic in the same pan
5. Add the tomato flesh and some basil to the pan
6. Plate the lentils (don't forget to remove the pay leaves) and top with tomatoes and croutons
7. Salt to taste and enjoy