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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. "

Yotam Ottolenghi

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" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "

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

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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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" 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. "

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" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "

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" 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. "

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

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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

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

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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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" I have yet to meet a carnivore who doesn't love a sausage roll. "

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" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

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" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "

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" I enjoy meat, but I can do without it. "

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" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "

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" 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. "

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

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" 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. "

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" Mackerel is sustainable and healthy. "

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "

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

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

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" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

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

Yotam Ottolenghi

" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "

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

" 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. "

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" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "

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