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" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "

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" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "

Yotam Ottolenghi

Shape

System

School

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

" 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. "

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

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

" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "

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

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

" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "

Yotam Ottolenghi

Pumpkin

Off

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

" 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

" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "

" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

" 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. "

" 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. "

" 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. "

" Kibbeh comes in all forms, but most feature bulgur and meat. "

" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

" The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "

" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

" I always pan-fry sprouts - it retains texture and enhances flavour. "

" Vegetarians in general don't like me. "

Yotam Ottolenghi

General

" My dad makes food with very few delicate flavours. "

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

" In vast parts of the world, people don't eat meat. "

" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "

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

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

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