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

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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" 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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" Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. "

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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. "

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" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "

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" 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. "

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

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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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" When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. "

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" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "

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" Dinner parties are still highly popular, and I believe they always will be. "

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

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

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" I always pan-fry sprouts - it retains texture and enhances flavour. "

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

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" In vast parts of the world, people don't eat meat. "

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

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" Herbs deserve to be used much more liberally. "

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" 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. "

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" The moment to tell my barber I was gay just never came up. "

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" 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. "

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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. "

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" Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. "

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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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" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

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" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

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" 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. "

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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. "

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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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" 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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