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

Yotam Ottolenghi

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" 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

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

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

Yotam Ottolenghi

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

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

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" When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. "

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" Halva works brilliantly in ice-cream. "

Yotam Ottolenghi

" 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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" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "

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

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" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "

Yotam Ottolenghi

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

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

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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" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "

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" Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "

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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. "

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" I have an intense dislike of doctrines, because you will always end up eating your words. "

Yotam Ottolenghi

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

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. "

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

" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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

" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "

Yotam Ottolenghi