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. – Yotam Ottolenghi
For my money, celery hasn’t got a mean bit of fibre in its body, and we all need to start being much nicer to it. – 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
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. – Yotam Ottolenghi
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
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. – Yotam Ottolenghi
It’s well worth making your own harissa, but there are some very good commercial varieties. – Yotam Ottolenghi
Even in the busiest kitchen, there’s always a point at the end of the day when you go home. – Yotam Ottolenghi
I’ve been accused of having very long ingredient lists, and I guess there’s some truth in that. – Yotam Ottolenghi
It’s hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. – 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
Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in south-east Asia, where you’ll often come across it cooked with water, coconut milk and a pandan leaf. – Yotam Ottolenghi
I like to talk about food, ingredients, and how to adapt recipes. It’s a dialogue. – Yotam Ottolenghi
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. – Yotam Ottolenghi
Pomegranate molasses is ubiquitous in Arabic cooking: it’s sweet, sour and adds depth. – Yotam Ottolenghi
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. – Yotam Ottolenghi
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too. – Yotam Ottolenghi
The Guardian’s ‘Word of Mouth’ blog bridges the gap between blogging and serious food journalism. – Yotam Ottolenghi
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. – Yotam Ottolenghi
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. – Yotam Ottolenghi
Good asparagus needs minimal treatment and is best eaten with few other ingredients. – Yotam Ottolenghi
The unlikely combination of potatoes and pasta does appear in some Italian recipes. – Yotam Ottolenghi
