Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. Yotam Ottolenghi aromabigchilli Change image and share on social
My dad makes food with very few delicate flavours. Yotam Ottolenghi daddelicateflavour Change image and share on social
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. Yotam Ottolenghi cookeasyfish Change image and share on social
Kibbeh comes in all forms, but most feature bulgur and meat. Yotam Ottolenghi bulgurfeatureform Change image and share on social
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. Yotam Ottolenghi addarabiccook Change image and share on social
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. Yotam Ottolenghi cookdishflavour Change image and share on social
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. Yotam Ottolenghi addflavourgrassy Change image and share on social
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. Yotam Ottolenghi chickenculturedish Change image and share on social
I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. Yotam Ottolenghi adamappleeve Change image and share on social
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. Yotam Ottolenghi casefrygreat Change image and share on social