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" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. "

Yotam Ottolenghi

" I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "

Yotam Ottolenghi

" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "

Yotam Ottolenghi

" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "

Yotam Ottolenghi

" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "

Yotam Ottolenghi

" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "

Yotam Ottolenghi

" Vegetarians in general don't like me. "

Yotam Ottolenghi

" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "

Yotam Ottolenghi

" 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

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. "

Yotam Ottolenghi

" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "

Yotam Ottolenghi

" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

Yotam Ottolenghi

" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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

" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "

Yotam Ottolenghi