Top 176 Quotes by Yotam Ottolenghi

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.

What makes maftoul worth celebrating is that it's so easy and forgiving to cook.

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

When it comes to the battle of the molluscs, cephalopods win tentacles down.

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.

I like to add something unusual to a dish.

I love dishes that feature the various shades of a single colour, making you stop to check what's in there.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.