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

Yotam Ottolenghi

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" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "

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" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "

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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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" 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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" 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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" Amaranth, the world's most nutritious grain, is available from health food stores. "

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" My dad makes food with very few delicate flavours. "

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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. "

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" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "

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" Marinating chicken in miso adds lots of character to the meat with little work. "

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

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" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "

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" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "

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" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "

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" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "

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" Greek yogurt with some olive oil stirred in can transform many dishes. "

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

Yotam Ottolenghi

" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "

Yotam Ottolenghi

" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "

Yotam Ottolenghi

" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "

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

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" I enjoy meat, but I can do without it. "

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" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "

Yotam Ottolenghi

" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

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" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

Yotam Ottolenghi

" Kirmizi biber has a sweet aroma and can vary in spiciness. "

Yotam Ottolenghi

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

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" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "

Yotam Ottolenghi

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

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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