Yotam Ottolenghi

Pomegranate molasses is ubiquitous in Arabic cooking: it’s sweet, sour and adds depth.

– Yotam Ottolenghi

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

– Yotam Ottolenghi

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They’re sweet, smoky, a lovely dark red, and go with just about anything.

– Yotam Ottolenghi

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

– Yotam Ottolenghi

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

– Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit.

– Yotam Ottolenghi

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

– Yotam Ottolenghi

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.

– Yotam Ottolenghi

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