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

Yotam Ottolenghi

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

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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. "

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

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" I do support people eating more vegetables. It's a good thing to do. "

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" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "

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" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

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

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" Brussels sprouts are really quite versatile. "

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" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "

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

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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. "

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" Taleggio is the perfect cheese to melt over a warm dish. "

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" Food can bring people together in a way nothing else could. "

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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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" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "

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" 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. "

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" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "

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

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" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "

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" 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. "

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" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "

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" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "

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

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" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

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" I like to add something unusual to a dish. "

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

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

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" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "

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