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

Yotam Ottolenghi

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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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" The way to entice people into cooking is to cook delicious things. "

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" I don't do guilt. Whatever I do, I do it happily. "

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

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" Food can bring people together in a way nothing else could. "

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

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" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "

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" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "

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" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "

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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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" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

Yotam Ottolenghi

" I can't stand recipes that don't have background. "

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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

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" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "

Yotam Ottolenghi

" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "

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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. "

Yotam Ottolenghi

" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "

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" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

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

" 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. "

Yotam Ottolenghi

" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

Yotam Ottolenghi

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

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" 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. "

Yotam Ottolenghi

" I like to add something unusual to a dish. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi