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" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

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" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

Yotam Ottolenghi

Great

Love

Oil

" 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. "

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

" 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. "

" 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. "

" There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. "

" I tend to mean what I say: in life, generally; in recipes, certainly. "

" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "

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

" Stereotypical vegetarian food looks gray and brown. "

" 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. "

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "

" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

" 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

Life

Choose

" 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. "

" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "

Yotam Ottolenghi

Lighten

Both

" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "

" 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. "

" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "

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

" A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. "

" The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things. "

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

Yotam Ottolenghi

Pumpkin

Off

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

" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "

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

" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "

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