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

Yotam Ottolenghi

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" Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Stereotypical vegetarian food looks gray and brown. "

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. "

Yotam Ottolenghi

" 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? "

Yotam Ottolenghi

" 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 now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. "

Yotam Ottolenghi

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

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

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. "

Yotam Ottolenghi

" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "

Yotam Ottolenghi

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

Yotam Ottolenghi

" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "

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

" 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

" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "

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

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

Yotam Ottolenghi

" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "

Yotam Ottolenghi

" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "

Yotam Ottolenghi

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

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

" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "

Yotam Ottolenghi

" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "

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

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

Yotam Ottolenghi