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" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "

Yotam Ottolenghi

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" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "

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

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" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "

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" I have yet to meet a carnivore who doesn't love a sausage roll. "

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" I just don't tend to cook eggplant at home. "

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" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "

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" Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. "

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" Taleggio is the perfect cheese to melt over a warm dish. "

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" Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. "

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" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

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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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" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

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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. "

Yotam Ottolenghi

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

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

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" Amaranth, the world's most nutritious grain, is available from health food stores. "

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" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "

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" Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. "

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" There are tons of wonderful places to eat in London. "

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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. "

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" If you can't taste an ingredient, you have to ask yourself why it is there. "

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

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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

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

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" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "

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" 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

" Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. "

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

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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. "

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" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "

Yotam Ottolenghi