Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. Yotam Ottolenghi baggageculinarycustard Change image and share on social
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. Yotam Ottolenghi anglebitecook Change image and share on social
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. Yotam Ottolenghi beanbroadfavourite Change image and share on social
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Yotam Ottolenghi africanchermoulafavourite Change image and share on social
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. Yotam Ottolenghi aromaavoidbechamel Change image and share on social
These days, meals are more open to personal preferences. People like to serve themselves. Yotam Ottolenghi daymealopen Change image and share on social
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. Yotam Ottolenghi cutdishmake Change image and share on social
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. Yotam Ottolenghi britishcheesefrench Change image and share on social
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. Yotam Ottolenghi cookcuisinedente Change image and share on social
There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. Yotam Ottolenghi belongcasekind Change image and share on social
