Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi Copy Share Image
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its… — Yotam Ottolenghi Copy Share Image
For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with… — 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
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
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to… — Yotam Ottolenghi Copy Share Image
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on… — Yotam Ottolenghi Copy Share Image
It's well worth making your own harissa, but there are some very good commercial varieties. — 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
