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" The way to entice people into cooking is to cook delicious things. "

Yotam Ottolenghi

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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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" Vegetarians in general don't like me. "

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" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "

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" Mackerel is sustainable and healthy. "

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" 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. "

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

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

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" Herbs deserve to be used much more liberally. "

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" 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. "

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" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "

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. "

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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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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

Yotam Ottolenghi

" 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

" 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. "

Yotam Ottolenghi

" There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. "

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" 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

" I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "

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

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

Yotam Ottolenghi

" If the British Isles had an official vegetable, it would have to be the potato. "

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

" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "

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" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

Yotam Ottolenghi

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

Yotam Ottolenghi