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" There is nothing like a good old recipe. If it has lasted, then it is good. "

Yotam Ottolenghi

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" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

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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. "

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" Brussels sprouts are really quite versatile. "

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" 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. "

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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. "

Yotam Ottolenghi

" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "

Yotam Ottolenghi

" Amaranth, the world's most nutritious grain, is available from health food stores. "

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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

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

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

" I can't stand recipes that don't have background. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "

Yotam Ottolenghi

" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

Yotam Ottolenghi

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

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

" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "

Yotam Ottolenghi

" Healthy is in the eye of the beholder. "

Yotam Ottolenghi

" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

Yotam Ottolenghi

" If you can't taste an ingredient, you have to ask yourself why it is there. "

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

" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "

Yotam Ottolenghi