Top 176 Quotes by Yotam Ottolenghi

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.

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 combination of olive oil, garlic and lemon juice lifts the spirits in winter.

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

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

A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.

I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.

Recipes can be incredibly vague where chillies are concerned.

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