The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi Copy Share Image
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for… — Yotam Ottolenghi Copy Share Image
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and… — Yotam Ottolenghi Copy Share Image
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. — Yotam Ottolenghi Copy Share Image
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you… — Yotam Ottolenghi Copy Share Image
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick… — Yotam Ottolenghi Copy Share Image
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and… — Yotam Ottolenghi Copy Share Image
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — Yotam Ottolenghi Copy Share Image
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a… — Yotam Ottolenghi Copy Share Image
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. — Yotam Ottolenghi Copy Share Image
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — Yotam Ottolenghi Copy Share Image
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty… — 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
