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" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "

Yotam Ottolenghi

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" 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

" 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

" 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. "

Yotam Ottolenghi

" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "

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

" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "

Yotam Ottolenghi

" Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. "

Yotam Ottolenghi

" I always pan-fry sprouts - it retains texture and enhances flavour. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "

Yotam Ottolenghi

" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "

Yotam Ottolenghi

" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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

" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

Yotam Ottolenghi

" If you can't taste an ingredient, you have to ask yourself why it is there. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "

Yotam Ottolenghi

" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "

Yotam Ottolenghi

" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "

Yotam Ottolenghi