Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its… — 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
The combination of olive oil, garlic and lemon juice lifts the spirits in winter. — Yotam Ottolenghi Copy Share Image
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts'… — Yotam Ottolenghi Copy Share Image
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi Copy Share Image
The unlikely combination of potatoes and pasta does appear in some Italian recipes. — 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 Image
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 Image
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 Image
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
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 Image
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 Image
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 Image
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 Image
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 Image
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share Image
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 Image
