Yotam Ottolenghi

“Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.”

“Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.”

“Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.”

“I always pan-fry sprouts - it retains texture and enhances flavour.”

“Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.”

“Believe it or not, I'm as much a fan of a supper shortcut as the next person.”

“The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.”

“I do support people eating more vegetables. It's a good thing to do.”

“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.”

“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.”

“Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.”

“Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.”

“I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.”

“There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.”

“Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.”

“Vegetarians in general don't like me.”

“Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.”

“Good asparagus needs minimal treatment and is best eaten with few other ingredients.”

“Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.”

“Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.”