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

Yotam Ottolenghi

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

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" In vast parts of the world, people don't eat meat. "

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" Blanching the cloves removes the harsh and bitter bite of raw garlic. "

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" Food can bring people together in a way nothing else could. "

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

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" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "

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" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "

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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. "

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" These days, meals are more open to personal preferences. People like to serve themselves. "

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" Recipes can be incredibly vague where chillies are concerned. "

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

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

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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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" What makes maftoul worth celebrating is that it's so easy and forgiving to cook. "

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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. "

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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. "

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" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "

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" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

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" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "

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" 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. "

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" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "

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

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" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "

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" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "

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" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "

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" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "

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" 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? "

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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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" I always pan-fry sprouts - it retains texture and enhances flavour. "

Yotam Ottolenghi