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" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "

Yotam Ottolenghi

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" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

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

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" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

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" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "

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" The differences between a tart, a pie and a quiche are a blur. "

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

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" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "

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" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "

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" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

Yotam Ottolenghi

" 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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" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "

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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

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" 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

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

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" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "

Yotam Ottolenghi

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

Yotam Ottolenghi

" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "

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" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "

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" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

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" 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