Yotam Ottolenghi Quotes
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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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I always pan-fry sprouts - it retains texture and enhances flavour.
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I tend to mean what I say: in life, generally; in recipes, certainly.
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There are tons of wonderful places to eat in London.
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Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
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For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
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Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
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Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
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Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
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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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I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
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Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
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Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
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Miso makes a soup loaded with flavour that saves you the hassle of making stock.
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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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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
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Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
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Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
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Blanching the cloves removes the harsh and bitter bite of raw garlic.
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Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
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The way to entice people into cooking is to cook delicious things.