The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi Copy Share Image
What makes maftoul worth celebrating is that it's so easy and forgiving to cook. — Yotam Ottolenghi Copy Share Image
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. — Yotam Ottolenghi Copy Share Image
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. — Yotam Ottolenghi Copy Share Image
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's… — Yotam Ottolenghi Copy Share Image
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put… — Yotam Ottolenghi Copy Share Image
Miso makes a soup loaded with flavour that saves you the hassle of making stock. — Yotam Ottolenghi Copy Share Image
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My… — 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
