Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in… — 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
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy… — Yotam Ottolenghi Copy Share Image
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone… — Yotam Ottolenghi Copy Share Image
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your… — Yotam Ottolenghi Copy Share Image
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing… — Yotam Ottolenghi Copy Share Image
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have… — 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
