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" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

Yotam Ottolenghi

Personal

Different

Little

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

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "

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

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

" 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. "

" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "

" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "

" You can really taste the difference between a shop-bought and a good homemade mayo. "

" 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. "

Yotam Ottolenghi

You

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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

" Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder? "

" Brussels sprouts are really quite versatile. "

" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "

Yotam Ottolenghi

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Roots

" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

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

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

" 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. "

" 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 smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "

" Herbs deserve to be used much more liberally. "

" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "

" 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. "

" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

" Dinner parties are still highly popular, and I believe they always will be. "

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

" 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. "

" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "

Yotam Ottolenghi

Attractive

Texture