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

Yotam Ottolenghi

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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. "

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

" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "

Yotam Ottolenghi

" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "

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" 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

" 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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Pasta with melted cheese is the one thing I could eat over and over again. "

Yotam Ottolenghi

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

Yotam Ottolenghi

" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "

Yotam Ottolenghi

" 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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" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "

Yotam Ottolenghi

" The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier. "

Yotam Ottolenghi

" 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. "

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

" I enjoy meat, but I can do without it. "

Yotam Ottolenghi

" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "

Yotam Ottolenghi

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

Yotam Ottolenghi

" Apart from its famous healing properties, manuka has a strong, woody flavour. "

Yotam Ottolenghi

" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "

Yotam Ottolenghi

" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "

Yotam Ottolenghi

" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "

Yotam Ottolenghi

" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "

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

" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "

Yotam Ottolenghi

" Herbs deserve to be used much more liberally. "

Yotam Ottolenghi

" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "

Yotam Ottolenghi

" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "

Yotam Ottolenghi