Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so… — Yotam Ottolenghi Copy Share Image
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other… — Yotam Ottolenghi Copy Share Image
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. — 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
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as… — Yotam Ottolenghi Copy Share Image
It's well worth making your own harissa, but there are some very good commercial varieties. — Yotam Ottolenghi Copy Share Image
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew… — Yotam Ottolenghi Copy Share Image
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. — 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
