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" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "

Yotam Ottolenghi

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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. "

Yotam Ottolenghi

" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "

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

" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" Mackerel is sustainable and healthy. "

Yotam Ottolenghi

" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

Yotam Ottolenghi

" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "

Yotam Ottolenghi

" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "

Yotam Ottolenghi

" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "

Yotam Ottolenghi

" A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. "

Yotam Ottolenghi

" Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "

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

" 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

" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "

Yotam Ottolenghi

" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "

Yotam Ottolenghi

" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "

Yotam Ottolenghi

" Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. "

Yotam Ottolenghi

" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "

Yotam Ottolenghi

" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. "

Yotam Ottolenghi