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" Amaranth, the world's most nutritious grain, is available from health food stores. "

Yotam Ottolenghi

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" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "

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" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "

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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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" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "

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" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

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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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" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "

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" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "

Yotam Ottolenghi

" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "

Yotam Ottolenghi

" The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun. "

Yotam Ottolenghi

" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

Yotam Ottolenghi

" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "

Yotam Ottolenghi

" I don't do guilt. Whatever I do, I do it happily. "

Yotam Ottolenghi

" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

Yotam Ottolenghi

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

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

" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "

Yotam Ottolenghi

" Kibbeh comes in all forms, but most feature bulgur and meat. "

Yotam Ottolenghi

" I have yet to meet a carnivore who doesn't love a sausage roll. "

Yotam Ottolenghi

" These days, meals are more open to personal preferences. People like to serve themselves. "

Yotam Ottolenghi

" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

Yotam Ottolenghi

" You can really taste the difference between a shop-bought and a good homemade mayo. "

Yotam Ottolenghi

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

Yotam Ottolenghi

" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

Yotam Ottolenghi

" Gooseberries aren't just for creamy desserts and pies. "

Yotam Ottolenghi

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

Yotam Ottolenghi

" 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! "

Yotam Ottolenghi

" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "

Yotam Ottolenghi