It's well worth making your own harissa, but there are some very good commercial varieties. — Yotam Ottolenghi Copy Share Image
I've been accused of having very long ingredient lists, and I guess there's some truth in that. — Yotam Ottolenghi Copy Share Image
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. — Yotam Ottolenghi Copy Share Image
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. — Yotam Ottolenghi Copy Share Image
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't… — 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
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
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese.… — Yotam Ottolenghi Copy Share Image
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to… — 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
