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" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "

Yotam Ottolenghi

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" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "

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" 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. "

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" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "

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

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

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" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "

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" 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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" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "

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" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "

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

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" The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "

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" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "

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" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "

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" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

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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. "

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

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" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "

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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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" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "

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" Gooseberries aren't just for creamy desserts and pies. "

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" Blanching the cloves removes the harsh and bitter bite of raw garlic. "

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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. "

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