Yotam Ottolenghi Quotes
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Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
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I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
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The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
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I enjoy meat, but I can do without it.
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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
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Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
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I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.
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There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
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These days, meals are more open to personal preferences. People like to serve themselves.
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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
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For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.
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Mackerel is sustainable and healthy.
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Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
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A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
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Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
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Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
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The differences between a tart, a pie and a quiche are a blur.
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Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
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Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.