Yotam Ottolenghi Quotes
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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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Food can bring people together in a way nothing else could.
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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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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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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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Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
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As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
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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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TV chefs are not responsible for people's consumption of fibre; this is not our job.
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One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
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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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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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Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
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Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
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I can't stand recipes that don't have background.
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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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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A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
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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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The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
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Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
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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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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.