233 Quotes by Yotam Ottolenghi

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.

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

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.

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

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.

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

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

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.