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" There are tons of wonderful places to eat in London. "

Yotam Ottolenghi

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" 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. "

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" 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. "

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

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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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" 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. "

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" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "

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

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

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

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

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

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" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

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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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" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

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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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" 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. "

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" 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. "

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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "

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" Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible. "

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

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" 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. "

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" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "

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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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" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "

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" I have had to come to terms with the fact that I am hooked on Twitter. Not good. "

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" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "

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" Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. "

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" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "

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" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "

Yotam Ottolenghi