I do support people eating more vegetables. It's a good thing to do. — Yotam Ottolenghi Copy Share Image
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. — Yotam Ottolenghi Copy Share Image
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad… — Yotam Ottolenghi Copy Share Image
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. — Yotam Ottolenghi Copy Share Image
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. — Yotam Ottolenghi Copy Share Image
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. — Yotam Ottolenghi Copy Share Image
How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. — Yotam Ottolenghi Copy Share Image
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. — Yotam Ottolenghi Copy Share Image
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick… — Yotam Ottolenghi Copy Share Image
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out… — 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
