Yotam Ottolenghi

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

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.

TV chefs are not responsible for people's consumption of fibre; this is not our job.

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

There are tons of wonderful places to eat in London.

Tel Aviv is the most exciting place to eat in Israel.

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.

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.

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

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.