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
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina… — 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
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain… — Yotam Ottolenghi Copy Share Image
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. — Yotam Ottolenghi Copy Share Image
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. — Yotam Ottolenghi Copy Share Image
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — 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
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
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
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. — Yotam Ottolenghi Copy Share Image
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a… — Yotam Ottolenghi Copy Share Image
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have… — Yotam Ottolenghi Copy Share Image
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — 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
