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" Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. "

Yotam Ottolenghi

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" Apart from its famous healing properties, manuka has a strong, woody flavour. "

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

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" Orange blossom water would make a magical addition to your store cupboard. "

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

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" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "

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

Yotam Ottolenghi

" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "

Yotam Ottolenghi

" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "

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

" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

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

" The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "

Yotam Ottolenghi

" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" The differences between a tart, a pie and a quiche are a blur. "

Yotam Ottolenghi

" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

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

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

Yotam Ottolenghi

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi