Life Quotes

I enjoy meat, but I can do without it.

Yotam Ottolenghi

TV chefs are not responsible for people's consumption of fibre; this is not our job.

Yotam Ottolenghi

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

Yotam Ottolenghi

Dinner parties are still highly popular, and I believe they always will be.

Yotam Ottolenghi

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

Yotam Ottolenghi

Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.

Yotam Ottolenghi

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.

Yotam Ottolenghi

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

Yotam Ottolenghi

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned.

Yotam Ottolenghi

Vegetarians in general don't like me.

Yotam Ottolenghi

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

Yotam Ottolenghi

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters.

Yotam Ottolenghi

Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.

Yotam Ottolenghi

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.

Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour.

Yotam Ottolenghi

I like to add something unusual to a dish.

Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

Yotam Ottolenghi

Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.

Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel.

Yotam Ottolenghi