Yotam Ottolenghi

I have yet to meet a carnivore who doesn't love a sausage roll.

— Yotam Ottolenghi

There are tons of wonderful places to eat in London.

— Yotam Ottolenghi

Herbs deserve to be used much more liberally.

— Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour.

— Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel.

— Yotam Ottolenghi

I do support people eating more vegetables. It's a good thing to do.

— Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters.

— Yotam Ottolenghi

Halva works brilliantly in ice-cream.

— Yotam Ottolenghi

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

— Yotam Ottolenghi

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

— 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

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

— Yotam Ottolenghi

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

— Yotam Ottolenghi

You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

— Yotam Ottolenghi

Panko are the elite of the breadcrumb world because they stay so crunchy and light.

— Yotam Ottolenghi

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

— Yotam Ottolenghi

Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a…

— 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…

— Yotam Ottolenghi

As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina…

— Yotam Ottolenghi

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from…

— Yotam Ottolenghi

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner…

— Yotam Ottolenghi

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of…

— Yotam Ottolenghi

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty…

— Yotam Ottolenghi

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the…

— Yotam Ottolenghi

It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years…

— Yotam Ottolenghi

Food can bring people together in a way nothing else could.

— Yotam Ottolenghi

Kirmizi biber has a sweet aroma and can vary in spiciness.

— Yotam Ottolenghi

I can't stand recipes that don't have background.

— Yotam Ottolenghi

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

— Yotam Ottolenghi

The way to entice people into cooking is to cook delicious things.

— Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur.

— Yotam Ottolenghi

My dad makes food with very few delicate flavours.

— Yotam Ottolenghi

In vast parts of the world, people don't eat meat.

— Yotam Ottolenghi

Taleggio is the perfect cheese to melt over a warm dish.

— Yotam Ottolenghi

Healthy is in the eye of the beholder.

— Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

— Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned.

— Yotam Ottolenghi

Plums are a good substitute for gooseberries.

— Yotam Ottolenghi

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

— Yotam Ottolenghi

Stereotypical vegetarian food looks gray and brown.

— Yotam Ottolenghi