Top 176 Quotes by Yotam Ottolenghi

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

I have had to come to terms with the fact that I am hooked on Twitter. Not good.

Food can bring people together in a way nothing else could.

My dad makes food with very few delicate flavours.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.