Food Quotes by Yotam Ottolenghi

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

— Yotam Ottolenghi

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

— Yotam Ottolenghi

Halva works brilliantly in ice-cream.

— Yotam Ottolenghi

My dad makes food with very few delicate flavours.

— Yotam Ottolenghi

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

— Yotam Ottolenghi

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

— Yotam Ottolenghi

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

— Yotam Ottolenghi

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

— Yotam Ottolenghi

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours…

— Yotam Ottolenghi

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.

— Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

— Yotam Ottolenghi

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

— Yotam Ottolenghi

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

— Yotam Ottolenghi

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its…

— Yotam Ottolenghi

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

— Yotam Ottolenghi

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

— Yotam Ottolenghi

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my…

— Yotam Ottolenghi

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts'…

— Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open…

— Yotam Ottolenghi

Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going…

— Yotam Ottolenghi

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have…

— Yotam Ottolenghi

Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add…

— Yotam Ottolenghi

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto:…

— Yotam Ottolenghi

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a…

— Yotam Ottolenghi

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

— Yotam Ottolenghi

Greek yogurt with some olive oil stirred in can transform many dishes.

— Yotam Ottolenghi

Blanching the cloves removes the harsh and bitter bite of raw garlic.

— Yotam Ottolenghi

I just don't tend to cook eggplant at home.

— Yotam Ottolenghi

Vegetarians in general don't like me.

— Yotam Ottolenghi

I tend to mean what I say: in life, generally; in recipes, certainly.

— Yotam Ottolenghi

Brussels sprouts are really quite versatile.

— Yotam Ottolenghi

I enjoy meat, but I can do without it.

— Yotam Ottolenghi

I like to add something unusual to a dish.

— 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

Stereotypical vegetarian food looks gray and brown.

— Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

— Yotam Ottolenghi

Plums are a good substitute for gooseberries.

— Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned.

— Yotam Ottolenghi

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

— Yotam Ottolenghi