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

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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" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "

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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

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" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

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" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "

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

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

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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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" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

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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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