Yotam Ottolenghi Quotes
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I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
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A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
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Souffles don't deserve their reputation as potential disasters.
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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
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The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
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Taleggio is the perfect cheese to melt over a warm dish.
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One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
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Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
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Kirmizi biber has a sweet aroma and can vary in spiciness.
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Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
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Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
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Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
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Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
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As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.
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Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
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TV chefs are not responsible for people's consumption of fibre; this is not our job.
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Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
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Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
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The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.