Believe it or not, I'm as much a fan of a supper shortcut as the next person. — Yotam Ottolenghi Copy Share Image
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. — Yotam Ottolenghi Copy Share Image
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — 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
There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion,… — 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… — Yotam Ottolenghi Copy Share Image
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil… — 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… — Yotam Ottolenghi Copy Share Image
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really… — 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
I have to admit that I can't take a whole fig and eat it on its own as I would a peach… — Yotam Ottolenghi Copy Share Image
For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much… — 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
