Yotam Ottolenghi

If the British Isles had an official vegetable, it would have to be the potato.

— Yotam Ottolenghi

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

— Yotam Ottolenghi

Mothers and grandmothers: these are the people that I admire most, not so much chefs.

— Yotam Ottolenghi

Plums are a good substitute for gooseberries.

— Yotam Ottolenghi

I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that…

— Yotam Ottolenghi

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

— Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

— Yotam Ottolenghi

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the…

— Yotam Ottolenghi

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

— Yotam Ottolenghi

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and…

— Yotam Ottolenghi

Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of…

— Yotam Ottolenghi

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts'…

— Yotam Ottolenghi

I have to admit that I can't take a whole fig and eat it on its own as I would a peach…

— Yotam Ottolenghi

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto:…

— Yotam Ottolenghi

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond…

— Yotam Ottolenghi

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make…

— Yotam Ottolenghi

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.

— Yotam Ottolenghi

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic…

— Yotam Ottolenghi

Greek yogurt with some olive oil stirred in can transform many dishes.

— Yotam Ottolenghi

Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to…

— Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

— Yotam Ottolenghi

You can really taste the difference between a shop-bought and a good homemade mayo.

— Yotam Ottolenghi

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.

— Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

— Yotam Ottolenghi

You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

— Yotam Ottolenghi