Top 176 Quotes by Yotam Ottolenghi

If I am honest, my food is actually quite far removed from both the food of my mother and my father.

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

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.

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

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

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

I enjoy meat, but I can do without it.