I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. – Yotam Ottolenghi
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. – Yotam Ottolenghi
Tagliatelle comes from the word tagliare, meaning ‘to cut.’ Tagliolini are simply thinly cut tagliatelle. – Yotam Ottolenghi
Manouri is a Greek ewes’ milk cheese that’s light in colour and texture. It’s fresh and milky, and goes well with other subtle flavours. – Yotam Ottolenghi
Seasonality in winter doesn’t have to mean sleep-inducing, stew-like, starchy casseroles. – Yotam Ottolenghi
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. – Yotam Ottolenghi
There’s nothing more marvelously wintery than orange root veg mash; some butter is all it needs. – Yotam Ottolenghi
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. – Yotam Ottolenghi
Dad likes my food, but he probably thinks it’s too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. – Yotam Ottolenghi
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. – Yotam Ottolenghi
Scamorza, an Italian curd cheese often labelled ‘smoked mozzarella,’ melts fantastically well. – Yotam Ottolenghi
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. – Yotam Ottolenghi
I have to admit that I can’t take a whole fig and eat it on its own as I would a peach or mango. It’s just too much. – Yotam Ottolenghi
Swiss chard is undervalued in Britain. It’s a great substitute for spinach and keeps its shape well. – Yotam Ottolenghi
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. – Yotam Ottolenghi
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. – Yotam Ottolenghi
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. – Yotam Ottolenghi
Many ingredients are called ‘earthy,’ but none comes as close to fitting the bill as buckwheat. I’m mildly obsessed with the stuff. – Yotam Ottolenghi
For those, like me, who can’t rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. – Yotam Ottolenghi
Forget mung beans’ reputation as healthy yet bland – used right, they soak up loads of flavour. – Yotam Ottolenghi
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. – Yotam Ottolenghi
Long-, medium- and short-grain rices differ in the amount and type of starch they have. – Yotam Ottolenghi
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour – they’re warm, earthy and usually not too spicy. – Yotam Ottolenghi
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven’t had as much exposure. – Yotam Ottolenghi
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. – Yotam Ottolenghi
