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" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

Yotam Ottolenghi

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" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "

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" Stereotypical vegetarian food looks gray and brown. "

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

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" 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. "

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

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" 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. "

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

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" I always pan-fry sprouts - it retains texture and enhances flavour. "

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" 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. "

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

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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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" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "

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" 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. "

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" 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. "

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" Dinner parties are still highly popular, and I believe they always will be. "

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" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

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" Food can bring people together in a way nothing else could. "

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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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" 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. "

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" I have had to come to terms with the fact that I am hooked on Twitter. Not good. "

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" 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. "

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" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

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

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

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

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" Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. "

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

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" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "

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

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" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "

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