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" My dad makes food with very few delicate flavours. "

Yotam Ottolenghi

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" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "

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" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

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

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" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

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

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

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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. "

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

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" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "

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

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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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" Kibbeh comes in all forms, but most feature bulgur and meat. "

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" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

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" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "

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" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "

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" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

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

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" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "

Yotam Ottolenghi

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

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" 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