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" Recipes can be incredibly vague where chillies are concerned. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

Yotam Ottolenghi

" Orange blossom water would make a magical addition to your store cupboard. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

Yotam Ottolenghi

" The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things. "

Yotam Ottolenghi

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

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 used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "

Yotam Ottolenghi

" There are tons of wonderful places to eat in London. "

Yotam Ottolenghi

" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "

Yotam Ottolenghi

" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "

Yotam Ottolenghi

" Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

Yotam Ottolenghi

" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "

Yotam Ottolenghi

" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

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

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

Yotam Ottolenghi

" Vegetarians in general don't like me. "

Yotam Ottolenghi

" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "

Yotam Ottolenghi

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

Yotam Ottolenghi

" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi