Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave… — Yotam Ottolenghi Copy Share Image
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red,… — Yotam Ottolenghi Copy Share Image
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out… — Yotam Ottolenghi Copy Share Image
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make… — Yotam Ottolenghi Copy Share Image
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the… — Yotam Ottolenghi Copy Share Image
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet,… — Yotam Ottolenghi Copy Share Image
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core… — Yotam Ottolenghi Copy Share Image
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't… — Yotam Ottolenghi Copy Share Image
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet,… — Yotam Ottolenghi Copy Share Image
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to… — Yotam Ottolenghi Copy Share Image
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is… — Yotam Ottolenghi Copy Share Image
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger… — Yotam Ottolenghi Copy Share Image
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far… — Yotam Ottolenghi Copy Share Image
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat… — Yotam Ottolenghi Copy Share Image
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored,… — Yotam Ottolenghi Copy Share Image
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that… — Yotam Ottolenghi Copy Share Image
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for… — Yotam Ottolenghi Copy Share Image
I have an intense dislike of doctrines, because you will always end up eating your words. — Yotam Ottolenghi Copy Share
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if… — Yotam Ottolenghi Copy Share
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… — Yotam Ottolenghi Copy Share
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. — Yotam Ottolenghi Copy Share
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi Copy Share
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share
You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore. — Yotam Ottolenghi Copy Share
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry… — Yotam Ottolenghi Copy Share
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with… — Yotam Ottolenghi Copy Share
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… — Yotam Ottolenghi Copy Share
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi Copy Share
