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" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

Yotam Ottolenghi

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" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. "

Yotam Ottolenghi

" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

Yotam Ottolenghi

" There is nothing like a good old recipe. If it has lasted, then it is good. "

Yotam Ottolenghi

" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

Yotam Ottolenghi

" 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

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

Yotam Ottolenghi

" I don't do guilt. Whatever I do, I do it happily. "

Yotam Ottolenghi

" The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. "

Yotam Ottolenghi

" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "

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

" 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. "

Yotam Ottolenghi

" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "

Yotam Ottolenghi

" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

" 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

" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "

Yotam Ottolenghi

" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

Yotam Ottolenghi