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" Mackerel is sustainable and healthy. "

Yotam Ottolenghi

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" 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. "

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" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "

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" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "

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" 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. "

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" Healthy is in the eye of the beholder. "

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" 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. "

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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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" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "

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

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" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "

Yotam Ottolenghi

" 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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" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "

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" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

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

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" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

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

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" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "

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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. "

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" Tel Aviv is the most exciting place to eat in Israel. "

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" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "

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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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" If the British Isles had an official vegetable, it would have to be the potato. "

Yotam Ottolenghi

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

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" Recipes can be incredibly vague where chillies are concerned. "

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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. "

Yotam Ottolenghi

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

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

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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. "

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. "

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" 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