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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. "

Yotam Ottolenghi

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

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" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

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" 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. "

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" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

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

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" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

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" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "

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" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "

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" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

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

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" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

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" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

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" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

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

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" There are tons of wonderful places to eat in London. "

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" In vast parts of the world, people don't eat meat. "

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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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" 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. "

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" I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday. "

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" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "

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" Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. "

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" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "

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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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" 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. "

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" 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. "

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" Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. "

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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. "

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" Souffles don't deserve their reputation as potential disasters. "

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" Kibbeh comes in all forms, but most feature bulgur and meat. "

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" Halva works brilliantly in ice-cream. "

Yotam Ottolenghi