Love Quotes

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

Yotam Ottolenghi

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.

Yotam Ottolenghi

Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.

Yotam Ottolenghi

Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.

Yotam Ottolenghi

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

Yotam Ottolenghi

Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.

Yotam Ottolenghi

As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.

Yotam Ottolenghi

Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.

Yotam Ottolenghi

Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.

Yotam Ottolenghi

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Yotam Ottolenghi

If you can't taste an ingredient, you have to ask yourself why it is there.

Yotam Ottolenghi

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

Yotam Ottolenghi

Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.

Yotam Ottolenghi

The unlikely combination of potatoes and pasta does appear in some Italian recipes.

Yotam Ottolenghi

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

Yotam Ottolenghi

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

Yotam Ottolenghi

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

Yotam Ottolenghi

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

Yotam Ottolenghi

Kirmizi biber has a sweet aroma and can vary in spiciness.

Yotam Ottolenghi

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.

Yotam Ottolenghi