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" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

Yotam Ottolenghi

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

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

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" The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things. "

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" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "

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" I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. "

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

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" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "

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

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

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

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" 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. "

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

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

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

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

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

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" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "

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

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" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "

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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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" 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. "

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" 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. "

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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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" 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. "

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

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" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "

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" 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. "

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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

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" 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