My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. — Yotam Ottolenghi Copy Share Image
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — 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
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open… — Yotam Ottolenghi Copy Share Image
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a… — Yotam Ottolenghi Copy Share Image
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it… — Yotam Ottolenghi Copy Share Image
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come… — 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… — Yotam Ottolenghi Copy Share Image
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet,… — Yotam Ottolenghi Copy Share Image
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. — Yotam Ottolenghi Copy Share Image
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red,… — Yotam Ottolenghi Copy Share Image
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make… — Yotam Ottolenghi Copy Share Image
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet,… — 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
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy… — Yotam Ottolenghi Copy Share Image
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and… — 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
