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

Yotam Ottolenghi

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" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

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" 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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" 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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" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "

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" Vegetarians in general don't like me. "

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

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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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" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "

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" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "

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" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

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" Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. "

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" I can't stand recipes that don't have background. "

Yotam Ottolenghi

" Herbs deserve to be used much more liberally. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "

Yotam Ottolenghi

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

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" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

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" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "

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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

" Food can bring people together in a way nothing else could. "

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" Healthy is in the eye of the beholder. "

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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. "

Yotam Ottolenghi

" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "

Yotam Ottolenghi

" 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

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

Yotam Ottolenghi

" I tend to mean what I say: in life, generally; in recipes, certainly. "

Yotam Ottolenghi

" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "

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" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "

Yotam Ottolenghi