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" 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. "

Yotam Ottolenghi

Taste

Wrong

Against

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" Mackerel is sustainable and healthy. "

Yotam Ottolenghi

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" 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. "

" 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? "

" If you can't taste an ingredient, you have to ask yourself why it is there. "

" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "

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

" 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. "

" For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. "

" The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. "

" Kirmizi biber has a sweet aroma and can vary in spiciness. "

Yotam Ottolenghi

Vary

Sweet

" 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. "

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

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

" Tel Aviv is the most exciting place to eat in Israel. "

" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "

" 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

Red

Dark

" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "

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

" 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. "

" Apart from its famous healing properties, manuka has a strong, woody flavour. "

" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "

" 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. "

" 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. "

" 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. "

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

" The differences between a tart, a pie and a quiche are a blur. "

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