233 Quotes by Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

I tend to mean what I say: in life, generally; in recipes, certainly.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.

Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.

The differences between a tart, a pie and a quiche are a blur.