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" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "

Yotam Ottolenghi

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

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

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" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "

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" It's well worth making your own harissa, but there are some very good commercial varieties. "

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" Stereotypical vegetarian food looks gray and brown. "

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

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

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" The moment to tell my barber I was gay just never came up. "

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

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" Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. "

Yotam Ottolenghi

" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "

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" 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. "

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" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "

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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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "

Yotam Ottolenghi

" Brussels sprouts are really quite versatile. "

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

Yotam Ottolenghi

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

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" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "

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

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

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" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "

Yotam Ottolenghi

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

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" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "

Yotam Ottolenghi

" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "

Yotam Ottolenghi