A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Yotam Ottolenghi backburstfig Change image and share on social
There are tons of wonderful places to eat in London. Yotam Ottolenghi eatlondonplace Change image and share on social
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. Yotam Ottolenghi bowlcondimentcongee Change image and share on social
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. Yotam Ottolenghi attributefreshfry Change image and share on social
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. Yotam Ottolenghi chilecookdramatically Change image and share on social
Halva works brilliantly in ice-cream. Yotam Ottolenghi brilliantlycreamhalva Change image and share on social
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. Yotam Ottolenghi blogbloggingbridge Change image and share on social
Tel Aviv is the most exciting place to eat in Israel. Yotam Ottolenghi aviveatexcit Change image and share on social
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. Yotam Ottolenghi adddeepdry Change image and share on social
I do support people eating more vegetables. It's a good thing to do. Yotam Ottolenghi eatgoodpeople Change image and share on social
