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" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

Yotam Ottolenghi

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" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "

Yotam Ottolenghi

" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "

Yotam Ottolenghi

" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "

Yotam Ottolenghi

" 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

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "

Yotam Ottolenghi

" Herbs deserve to be used much more liberally. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "

Yotam Ottolenghi

" I enjoy meat, but I can do without it. "

Yotam Ottolenghi

" Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. "

Yotam Ottolenghi

" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

Yotam Ottolenghi

" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "

Yotam Ottolenghi

" Marinating chicken in miso adds lots of character to the meat with little work. "

Yotam Ottolenghi

" I can't stand recipes that don't have background. "

Yotam Ottolenghi

" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "

Yotam Ottolenghi

" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

Yotam Ottolenghi

" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "

Yotam Ottolenghi

" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

Yotam Ottolenghi

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

Yotam Ottolenghi

" The moment to tell my barber I was gay just never came up. "

Yotam Ottolenghi

" Healthy is in the eye of the beholder. "

Yotam Ottolenghi

" 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

" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" 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

" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "

Yotam Ottolenghi

" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "

Yotam Ottolenghi