Yotam Ottolenghi Quotes
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Believe it or not, I'm as much a fan of a supper shortcut as the next person.
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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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My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
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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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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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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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Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
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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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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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Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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The way to entice people into cooking is to cook delicious things.
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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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There are tons of wonderful places to eat in London.
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
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I always pan-fry sprouts - it retains texture and enhances flavour.
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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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Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
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The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
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I have had to come to terms with the fact that I am hooked on Twitter. Not good.
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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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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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A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
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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.