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

Yotam Ottolenghi

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" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "

Yotam Ottolenghi

" 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. "

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" Plums are a good substitute for gooseberries. "

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

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" Apart from its famous healing properties, manuka has a strong, woody flavour. "

Yotam Ottolenghi

" 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. "

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" 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. "

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

Yotam Ottolenghi

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

Yotam Ottolenghi

" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

Yotam Ottolenghi

" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "

Yotam Ottolenghi

" Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. "

Yotam Ottolenghi

" I have an intense dislike of doctrines, because you will always end up eating your words. "

Yotam Ottolenghi

" Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. "

Yotam Ottolenghi

" Healthy is in the eye of the beholder. "

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

" My dad makes food with very few delicate flavours. "

Yotam Ottolenghi

" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "

Yotam Ottolenghi

" Pasta with melted cheese is the one thing I could eat over and over again. "

Yotam Ottolenghi

" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

Yotam Ottolenghi