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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. "

Yotam Ottolenghi

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

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

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

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" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "

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" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "

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

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" 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. "

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

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

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" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "

Yotam Ottolenghi

" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "

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" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

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" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "

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" Healthy is in the eye of the beholder. "

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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. "

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

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

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

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

" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "

Yotam Ottolenghi

" I do support people eating more vegetables. It's a good thing to do. "

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

" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "

Yotam Ottolenghi