Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share Image
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. — Yotam Ottolenghi Copy Share Image
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. — Yotam Ottolenghi Copy Share Image
Marinating chicken in miso adds lots of character to the meat with little work. — Yotam Ottolenghi Copy Share Image
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. — 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
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much… — 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
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make… — 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
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
