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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "

Yotam Ottolenghi

" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "

Yotam Ottolenghi

" Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. "

Yotam Ottolenghi

" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" If the British Isles had an official vegetable, it would have to be the potato. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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? "

Yotam Ottolenghi

" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "

Yotam Ottolenghi

" 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

" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "

Yotam Ottolenghi

" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

Yotam Ottolenghi

" Souffles don't deserve their reputation as potential disasters. "

Yotam Ottolenghi

" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

Yotam Ottolenghi

" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "

Yotam Ottolenghi

" 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! "

Yotam Ottolenghi

" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "

Yotam Ottolenghi

" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

Yotam Ottolenghi

" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi