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" I have yet to meet a carnivore who doesn't love a sausage roll. "

Yotam Ottolenghi

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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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" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "

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

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" When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. "

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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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" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "

Yotam Ottolenghi

" 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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" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "

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" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "

Yotam Ottolenghi

" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

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" I have an intense dislike of doctrines, because you will always end up eating your words. "

Yotam Ottolenghi

" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "

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

Yotam Ottolenghi

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

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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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" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "

Yotam Ottolenghi

" If I am honest, my food is actually quite far removed from both the food of my mother and my father. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Stereotypical vegetarian food looks gray and brown. "

Yotam Ottolenghi

" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "

Yotam Ottolenghi

" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" These days, meals are more open to personal preferences. People like to serve themselves. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

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