Yotam Ottolenghi Quotes
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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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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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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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TV chefs are not responsible for people's consumption of fibre; this is not our job.
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The differences between a tart, a pie and a quiche are a blur.
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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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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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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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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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Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
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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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Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
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I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
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Souffles don't deserve their reputation as potential disasters.
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Gooseberries aren't just for creamy desserts and pies.
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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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Food can bring people together in a way nothing else could.
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After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
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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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There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong.
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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.