The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I’m an absorber of things. – Yotam Ottolenghi
TV chefs are not responsible for people’s consumption of fibre; this is not our job. – Yotam Ottolenghi
You can be vegetarian and eat fish. It’s your choice, just say: ‘I am what I am.’ There are no hardcore divisions anymore. – Yotam Ottolenghi
Too many books are full of recipes that aren’t doable at home. They are purely aspirational. They are quite frightening, even for me. – Yotam Ottolenghi
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. – Yotam Ottolenghi
How can something that’s 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. – Yotam Ottolenghi
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. – Yotam Ottolenghi
Food was always important in my family, but I didn’t think of it as a vocation until a later point in life. – Yotam Ottolenghi
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. – Yotam Ottolenghi
You don’t need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. – Yotam Ottolenghi
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. – 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
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. – Yotam Ottolenghi
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. – 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
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
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. – Yotam Ottolenghi
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. – 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
Sea spaghetti looks like dark fettuccine and has a similar texture – you can get it in health food stores or online. – Yotam Ottolenghi
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can’t think of any better use of chopsticks on a hot and sweaty evening. – Yotam Ottolenghi
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they’re cooked, the more tender they get. – Yotam Ottolenghi
I used to have a very unmediated experience of food but, because of the recipe testing, I’ve lost that now. I can’t switch it off even when I’m on holiday. – 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. – Yotam Ottolenghi
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. – Yotam Ottolenghi
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. – Yotam Ottolenghi
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. – Yotam Ottolenghi
Fish cakes are perceived as being quite British, and they’re always a bit brown and a little dull. – Yotam Ottolenghi
