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

Yotam Ottolenghi

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" The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things. "

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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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" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

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" Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. "

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

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" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "

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

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" Halva works brilliantly in ice-cream. "

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

Yotam Ottolenghi

" Gooseberries aren't just for creamy desserts and pies. "

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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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" 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. "

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" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

Yotam Ottolenghi

" Pasta with melted cheese is the one thing I could eat over and over again. "

Yotam Ottolenghi

" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "

Yotam Ottolenghi

" 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. "

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" Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. "

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

" Vegetarians in general don't like me. "

Yotam Ottolenghi

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

Yotam Ottolenghi