The combination of olive oil, garlic and lemon juice lifts the spirits in winter. — Yotam Ottolenghi Copy Share Image
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic… — Yotam Ottolenghi Copy Share Image
Greek yogurt with some olive oil stirred in can transform many dishes. — 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
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave… — Yotam Ottolenghi Copy Share Image
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills.… — Yotam Ottolenghi Copy Share Image
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — 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
