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" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

Yotam Ottolenghi

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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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" I just don't tend to cook eggplant at home. "

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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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" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "

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" Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. "

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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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" 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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" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "

Yotam Ottolenghi

" Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. "

Yotam Ottolenghi

" 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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" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi

" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

Yotam Ottolenghi

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

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" Recipes can be incredibly vague where chillies are concerned. "

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" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "

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" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "

Yotam Ottolenghi

" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

Yotam Ottolenghi

" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "

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" Tel Aviv is the most exciting place to eat in Israel. "

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" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

Yotam Ottolenghi

" Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder? "

Yotam Ottolenghi

" Greek yogurt with some olive oil stirred in can transform many dishes. "

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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. "

Yotam Ottolenghi

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

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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

Yotam Ottolenghi

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

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

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

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" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

Yotam Ottolenghi