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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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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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" 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. "

Yotam Ottolenghi

" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "

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

Yotam Ottolenghi

" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

Yotam Ottolenghi

" Halva works brilliantly in ice-cream. "

Yotam Ottolenghi

" A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

Yotam Ottolenghi

" Plums are a good substitute for gooseberries. "

Yotam Ottolenghi

" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "

Yotam Ottolenghi

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

Yotam Ottolenghi

" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "

Yotam Ottolenghi

" If I am honest, my food is actually quite far removed from both the food of my mother and my father. "

Yotam Ottolenghi

" The way to entice people into cooking is to cook delicious things. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. "

Yotam Ottolenghi

" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

Yotam Ottolenghi

" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible. "

Yotam Ottolenghi