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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. "

Yotam Ottolenghi

Now

Ability

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" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

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

" 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. "

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

" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "

" My dad makes food with very few delicate flavours. "

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

Yotam Ottolenghi

Breakfast

You

" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "

Yotam Ottolenghi

Why

Rice

" 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. "

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

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

Yotam Ottolenghi

Come

Fact

" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "

" 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. "

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

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

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

" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

" Marinating chicken in miso adds lots of character to the meat with little work. "

" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "

" Gooseberries aren't just for creamy desserts and pies. "

Yotam Ottolenghi

Desserts

Just

" Plums are a good substitute for gooseberries. "

Yotam Ottolenghi

Good

Substitute

" 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. "

" I don't do guilt. Whatever I do, I do it happily. "

" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "

" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "

" 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. "

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

" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "

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

" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "