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

Yotam Ottolenghi

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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. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "

Yotam Ottolenghi

" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "

Yotam Ottolenghi

" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "

Yotam Ottolenghi

" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "

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

" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "

Yotam Ottolenghi

" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Stereotypical vegetarian food looks gray and brown. "

Yotam Ottolenghi

" There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. "

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

" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "

Yotam Ottolenghi

" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "

Yotam Ottolenghi

" I tend to mean what I say: in life, generally; in recipes, certainly. "

Yotam Ottolenghi

" Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" You can really taste the difference between a shop-bought and a good homemade mayo. "

Yotam Ottolenghi

" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "

Yotam Ottolenghi

" Greek yogurt with some olive oil stirred in can transform many dishes. "

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

" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

Yotam Ottolenghi

" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "

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

" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "

Yotam Ottolenghi

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

Yotam Ottolenghi