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" Dinner parties are still highly popular, and I believe they always will be. "

Yotam Ottolenghi

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" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "

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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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" Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. "

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" Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder? "

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

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" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "

Yotam Ottolenghi

" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "

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" I don't do guilt. Whatever I do, I do it happily. "

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

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

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" 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. "

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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

" 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

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

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. "

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" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

Yotam Ottolenghi

" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "

Yotam Ottolenghi

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

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" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "

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

" 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

" 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. "

Yotam Ottolenghi

" 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

" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "

Yotam Ottolenghi

" My dad makes food with very few delicate flavours. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "

Yotam Ottolenghi

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

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" Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. "

Yotam Ottolenghi