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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. "

Yotam Ottolenghi

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" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "

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" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "

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

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" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "

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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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" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "

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" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "

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

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" Herbs deserve to be used much more liberally. "

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" What makes maftoul worth celebrating is that it's so easy and forgiving to cook. "

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" A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. "

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" 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. "

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" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

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" I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. "

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" Healthy is in the eye of the beholder. "

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" Souffles don't deserve their reputation as potential disasters. "

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

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" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "

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" Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. "

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" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "

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" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "

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" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "

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" The differences between a tart, a pie and a quiche are a blur. "

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" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "

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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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" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "

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

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

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