The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy… — Yotam Ottolenghi Copy Share Image
If I am honest, my food is actually quite far removed from both the food of my mother and my father. — 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
