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" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "
Yotam Ottolenghi
Wonderful
Busy
Cook
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" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "
Yotam Ottolenghi
Stop
Shades
Colour
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
" 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. "
Yotam Ottolenghi
Pasta
Rice
Italy
" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "
Yotam Ottolenghi
Cocktail
Cheesy
More
" 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
You
Black
Leaf
" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "
Yotam Ottolenghi
Unique
Evening
Eating
" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "
Yotam Ottolenghi
Well
Things
Peak
" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "
Yotam Ottolenghi
Enough
Water
Pasta
" 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
Love
Result
Too Much
" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "
Yotam Ottolenghi
Days
Just
Lazy
" The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too. "
Yotam Ottolenghi
New
Vegetables
Too
" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
" 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. "
Yotam Ottolenghi
Kitchen
Ingredients
Many
" I can't stand recipes that don't have background. "
Yotam Ottolenghi
Stand
Background
Recipes
" 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
You
Simple
Say
" In vast parts of the world, people don't eat meat. "
Yotam Ottolenghi
Meat
Eat
Vast
" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "
Yotam Ottolenghi
Without
Sugar
Fried
" 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
Sweetness
Use
White
" 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
Food
Change
People
" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "
Yotam Ottolenghi
Red
Dark
Go
" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "
Yotam Ottolenghi
Cooking
Meals
Eating
" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "
Yotam Ottolenghi
Same
Processes
Depth
" Souffles don't deserve their reputation as potential disasters. "
Yotam Ottolenghi
Reputation
Deserve
Potential
" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "
Yotam Ottolenghi
Taste
Wrong
Against
" Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. "
Yotam Ottolenghi
Day
Best
Breakfast
" Blanching the cloves removes the harsh and bitter bite of raw garlic. "
Yotam Ottolenghi
Bite
Raw
Harsh
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
" The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier. "
Yotam Ottolenghi
Germ
Difference
Brown
" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "
Yotam Ottolenghi
Way
White
Animal
" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "
Yotam Ottolenghi
Amount
Type
Differ