Yotam Ottolenghi Quotes
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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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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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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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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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On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
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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 can't stand recipes that don't have background.
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Recipes can be incredibly vague where chillies are concerned.
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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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The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
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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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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
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I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
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I tend to mean what I say: in life, generally; in recipes, certainly.
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I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
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If you can't taste an ingredient, you have to ask yourself why it is there.
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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.
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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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Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
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Kibbeh comes in all forms, but most feature bulgur and meat.
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Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
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I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
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The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
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I always pan-fry sprouts - it retains texture and enhances flavour.