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" Blanching the cloves removes the harsh and bitter bite of raw garlic. "

Yotam Ottolenghi

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" In vast parts of the world, people don't eat meat. "

Yotam Ottolenghi

" 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? "

Yotam Ottolenghi

" Healthy is in the eye of the beholder. "

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "

Yotam Ottolenghi

" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Halva works brilliantly in ice-cream. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "

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

" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

Yotam Ottolenghi

" I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours. "

Yotam Ottolenghi

" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "

Yotam Ottolenghi

" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "

Yotam Ottolenghi

" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "

Yotam Ottolenghi

" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

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 difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "

Yotam Ottolenghi

" Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. "

Yotam Ottolenghi

" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

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

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

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

" Mackerel is sustainable and healthy. "

Yotam Ottolenghi

" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "

Yotam Ottolenghi