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" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "

Yotam Ottolenghi

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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. "

Yotam Ottolenghi

" Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. "

Yotam Ottolenghi

" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

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

" 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

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

Yotam Ottolenghi

" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "

Yotam Ottolenghi

" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

Yotam Ottolenghi

" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

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

" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

Yotam Ottolenghi

" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

Yotam Ottolenghi

" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "

Yotam Ottolenghi

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

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

" Recipes can be incredibly vague where chillies are concerned. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi