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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.
Yotam Ottolenghi -
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
Yotam Ottolenghi
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I have had to come to terms with the fact that I am hooked on Twitter. Not good.
Yotam Ottolenghi -
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
If you can't taste an ingredient, you have to ask yourself why it is there.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
Yotam Ottolenghi
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
I always pan-fry sprouts - it retains texture and enhances flavour.
Yotam Ottolenghi -
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
Yotam Ottolenghi -
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
Yotam Ottolenghi
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There are tons of wonderful places to eat in London.
Yotam Ottolenghi -
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
Yotam Ottolenghi -
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Yotam Ottolenghi -
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
Blanching the cloves removes the harsh and bitter bite of raw garlic.
Yotam Ottolenghi
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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.
Yotam Ottolenghi -
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.
Yotam Ottolenghi -
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Yotam Ottolenghi -
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Yotam Ottolenghi