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" Plums are a good substitute for gooseberries. "

Yotam Ottolenghi

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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. "

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" 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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" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "

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" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

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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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" 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. "

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" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "

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" Pasta with melted cheese is the one thing I could eat over and over again. "

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" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "

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" 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. "

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

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" 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. "

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

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" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "

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" 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. "

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" Healthy is in the eye of the beholder. "

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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. "

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" Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. "

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" I have yet to meet a carnivore who doesn't love a sausage roll. "

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" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "

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

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" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "

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" Vegetarians in general don't like me. "

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

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" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

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" Mackerel is sustainable and healthy. "

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" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

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" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "

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" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "

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

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