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" Healthy is in the eye of the beholder. "

Yotam Ottolenghi

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" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

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" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "

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

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" Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible. "

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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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" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

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" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "

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" 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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" 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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" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "

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" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "

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" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "

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

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

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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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" I have had to come to terms with the fact that I am hooked on Twitter. Not good. "

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" 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. "

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

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