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" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "

Yotam Ottolenghi

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" Marinating chicken in miso adds lots of character to the meat with little work. "

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" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "

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" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

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" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "

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" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

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" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "

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" Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. "

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

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" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

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

" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "

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" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "

Yotam Ottolenghi

" 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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" 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

" 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

" 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

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

Yotam Ottolenghi

" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "

Yotam Ottolenghi

" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "

Yotam Ottolenghi

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

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" Plums are a good substitute for gooseberries. "

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

" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "

Yotam Ottolenghi

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

Yotam Ottolenghi

" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi

" Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. "

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

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

Yotam Ottolenghi

" These days, meals are more open to personal preferences. People like to serve themselves. "

Yotam Ottolenghi

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

Yotam Ottolenghi