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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. "

Yotam Ottolenghi

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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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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

" There is nothing like a good old recipe. If it has lasted, then it is good. "

Yotam Ottolenghi

" I enjoy meat, but I can do without it. "

Yotam Ottolenghi

" Plums are a good substitute for gooseberries. "

Yotam Ottolenghi

" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "

Yotam Ottolenghi

" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "

Yotam Ottolenghi

" A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. "

Yotam Ottolenghi

" Vegetarians in general don't like me. "

Yotam Ottolenghi

" Orange blossom water would make a magical addition to your store cupboard. "

Yotam Ottolenghi

" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "

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

" The moment to tell my barber I was gay just never came up. "

Yotam Ottolenghi

" Apart from its famous healing properties, manuka has a strong, woody flavour. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "

Yotam Ottolenghi

" I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday. "

Yotam Ottolenghi

" Brussels sprouts are really quite versatile. "

Yotam Ottolenghi

" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "

Yotam Ottolenghi

" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. "

Yotam Ottolenghi

" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "

Yotam Ottolenghi

" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "

Yotam Ottolenghi

" I have an intense dislike of doctrines, because you will always end up eating your words. "

Yotam Ottolenghi

" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "

Yotam Ottolenghi