Quotes from Yotam Ottolenghi

Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.

I enjoy meat, but I can do without it.

I have yet to meet a carnivore who doesn't love a sausage roll.

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.

Dinner parties are still highly popular, and I believe they always will be.

Food was always important in my family, but I didn't think of it as a vocation until a later point in life.

The moment to tell my barber I was gay just never came up.

When it comes to the battle of the molluscs, cephalopods win tentacles down.

There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong.

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.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.

Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.

Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.

Taleggio is the perfect cheese to melt over a warm dish.

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

Marinating chicken in miso adds lots of character to the meat with little work.

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.

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

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.

Mothers and grandmothers: these are the people that I admire most, not so much chefs.