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" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "

Yotam Ottolenghi

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" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "

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

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" Tel Aviv is the most exciting place to eat in Israel. "

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

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" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "

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" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "

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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. "

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

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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. "

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

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" In vast parts of the world, people don't eat meat. "

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

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

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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. "

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" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "

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" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

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" Taleggio is the perfect cheese to melt over a warm dish. "

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" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

Yotam Ottolenghi

" It's well worth making your own harissa, but there are some very good commercial varieties. "

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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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" 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. "

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" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "

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" Kibbeh comes in all forms, but most feature bulgur and meat. "

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

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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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" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "

Yotam Ottolenghi

" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "

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

" 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

" Stereotypical vegetarian food looks gray and brown. "

Yotam Ottolenghi