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
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi Copy Share Image
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. — 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
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 love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has… — Yotam Ottolenghi Copy Share Image
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen.… — Yotam Ottolenghi Copy Share Image
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so,… — 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
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core… — Yotam Ottolenghi Copy Share Image
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to… — Yotam Ottolenghi Copy Share Image
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat… — 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
