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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. "

Yotam Ottolenghi

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" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "

Yotam Ottolenghi

" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

Yotam Ottolenghi

" Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. "

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

" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "

Yotam Ottolenghi

" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "

Yotam Ottolenghi

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

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

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "

Yotam Ottolenghi

" 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

" 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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

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

" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

Yotam Ottolenghi

" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "

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

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

Yotam Ottolenghi

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

Yotam Ottolenghi