FastSaying

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.


Yotam Ottolenghi

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I don't know if I have a favorite color.
KATE MIDDLETON It's very special having a new little girl.
KATE MIDDLETON The first time I had sushi, I hated it. And the second time was no different, and then, I just start...
RITEISH DESHMUKH It's all to do with the training: you can do a lot if you're properly trained.
QUEEN ELIZABETH II Like all best families, we have our share of eccentricities, of impetuous and wayward youngsters and...
QUEEN ELIZABETH II My husband has quite simply been my strength and stay all these years, and I owe him a debt greater ...
QUEEN ELIZABETH II It is easy enough to define what the Commonwealth is not. Indeed this is quite a popular pastime.
QUEEN ELIZABETH II I have to be seen to be believed.
QUEEN ELIZABETH II I have in sincerity pledged myself to your service, as so many of you are pledged to mine. Throughou...
QUEEN ELIZABETH II I hope that tomorrow we can all, wherever we are, join in expressing our grief at Diana's loss, ...
QUEEN ELIZABETH II I myself prefer my New Zealand eggs for breakfast.
QUEEN ELIZABETH II The British constitution has always been puzzling and always will be.
QUEEN ELIZABETH II I have behind me not only the splendid traditions and the annals of more than a thousand years but t...
QUEEN ELIZABETH II To what greater inspiration and counsel can we turn than to the imperishable truth to be found in th...
QUEEN ELIZABETH II What were once only hopes for the future have now come to pass; it is almost exactly 13 years since ...
QUEEN ELIZABETH II First, I want to pay tribute to Diana myself. She was an exceptional and gifted human being. In good...
QUEEN ELIZABETH II I cannot lead you into battle. I do not give you laws or administer justice but I can do something e...
QUEEN ELIZABETH II To all those who have suffered as a consequence of our troubled past I extend my sincere thoughts an...
QUEEN ELIZABETH II Grief is the price we pay for love.
QUEEN ELIZABETH II The upward course of a nation's history is due in the long run to the soundness of heart of its ...
QUEEN ELIZABETH II At its heart, engineering is about using science to find creative, practical solutions. It is a nobl...
QUEEN ELIZABETH II At Christmas, I am always struck by how the spirit of togetherness lies also at the heart of the Chr...
QUEEN ELIZABETH II For many, Christmas is also a time for coming together. But for others, service will come first.
QUEEN ELIZABETH II The lessons from the peace process are clear; whatever life throws at us, our individual responses w...
QUEEN ELIZABETH II I declare before you all that my whole life, whether it be long or short, shall be devoted to your s...
QUEEN ELIZABETH II Therefore I am sure that this, my Coronation, is not the symbol of a power and a splendor that are g...
QUEEN ELIZABETH II We lost the American colonies because we lacked the statesmanship to know the right time and the man...
QUEEN ELIZABETH II Madam President, speaking here in Dublin Castle it is impossible to ignore the weight of history, as...
QUEEN ELIZABETH II These wretched babies don't come until they are ready.
QUEEN ELIZABETH II I know of no single formula for success. But over the years I have observed that some attributes of ...
QUEEN ELIZABETH II The events that I have attended to mark my Diamond Jubilee have been a humbling experience. It has t...
QUEEN ELIZABETH II In remembering the appalling suffering of war on both sides, we recognise how precious is the peace ...
QUEEN ELIZABETH II Like all the best families, we have our share of eccentricities, of impetuous and wayward youngsters...
QUEEN ELIZABETH II No one who knew Diana will ever forget her. Millions of others who never met her, but felt they knew...
QUEEN ELIZABETH II I have been aware all the time that my peoples, spread far and wide throughout every continent and o...
QUEEN ELIZABETH II We'll sort of get over the marriage first and then maybe look at the kids. But obviously we want...
PRINCE WILLIAM Family is the most important thing in the world.
PRINCESS DIANA You philosophers are lucky men. You write on paper and paper is patient. Unfortunate Empress that I ...
CATHERINE THE GREAT With the right help, children have a good chance of overcoming their issues while they are still you...
KATE MIDDLETON As iron sharpens iron, so a friend sharpens a friend.
KING SOLOMON I don't mind a big fascinator. I think there is more scope for artwork in a fascinator rather th...
ZARA PHILLIPS I was always told from the hat-makers that you should have your hair up because it shows the hat mor...
ZARA PHILLIPS I don't think I'll still be riding at 40. There are a couple of people who are still riding ...
ZARA PHILLIPS My dad's not a big talker.
ZARA PHILLIPS My dad can be pretty critical sometimes.
ZARA PHILLIPS I'd love to have kids, but not at the moment.
ZARA PHILLIPS You cannot make horses 'safe.'
ZARA PHILLIPS Virtually everything that gets printed about me is wrong anyway, so it doesn't really matter wha...
ZARA PHILLIPS It's stupid to say that I don't like being in the public eye, but I don't like doing stu...
ZARA PHILLIPS I'm an affectionate person.
ZARA PHILLIPS People still text me to say that there is something about me in the paper, and what really annoys me...
ZARA PHILLIPS Sometimes people will come up in the street and say: 'My daughter loves you, will you sign an au...
ZARA PHILLIPS Taking part in an Olympics on home ground is something you dream about.
ZARA PHILLIPS My brother and I have been able to get on and have been very lucky to do things with our family that...
ZARA PHILLIPS I don't think about the media.
ZARA PHILLIPS I love the sport and being competitive.
ZARA PHILLIPS The horses are all characters, all personalities. Some you get along with, some you don't, some ...
ZARA PHILLIPS I hate having my picture taken.
ZARA PHILLIPS Unfortunately in sport it's either good or bad. You've got to take the highs and the lows.
ZARA PHILLIPS My mother is massively into sailing, so we always had Musto clothes, and it went on from there, real...
ZARA PHILLIPS The senior members of the royal family work very hard and I don't think people quite realise tha...
ZARA PHILLIPS In our sport you're very lucky to find a horse of a lifetime and I found mine relatively early. ...
ZARA PHILLIPS I don't have a stylist, and I do most of my shopping online, just because it's easier. I don...
ZARA PHILLIPS I think Facebook's dangerous. So many people I know get into trouble with Facebook... I'd ra...
ZARA PHILLIPS I'm not a princess anyway so I find that quite weird to be labelled as one.
ZARA PHILLIPS Smoking is hateful to the nose, harmful to the brain, and dangerous to the lungs.
KING JAMES I My dear mamma is quite right when she says that we must lay down principles and not depart from them...
MARIE ANTOINETTE I never make a trip to the United States without visiting a supermarket. To me they are more fascina...
WALLIS SIMPSON PS: It's all gossip about the prince. I'm not in the habit of taking my girlfriends' bea...
WALLIS SIMPSON I am so anxious for you not to abdicate and I think the fact that you do is going to put me in the w...
WALLIS SIMPSON I hate this place. I shall hate it to my grave.
WALLIS SIMPSON I look a hundred and weigh 110 - you won't love me when you see the wreck England has made me.
WALLIS SIMPSON A woman's life can really be a succession of lives, each revolving around some emotionally compe...
WALLIS SIMPSON Never explain, never complain.
WALLIS SIMPSON You have no idea how hard it is to live out a great romance.
WALLIS SIMPSON I have always had the courage for the new things that life sometimes offers.
WALLIS SIMPSON For a gallant spirit there can never be defeat.
WALLIS SIMPSON Forgive me for not writing but this man is exhausting.
WALLIS SIMPSON You can never be too rich or too thin.
WALLIS SIMPSON A friend loveth at all times, and a brother is born for adversity.
KING SOLOMON It seems to me that man is made to act rather than to know: the principles of things escape our most...
FREDERICK THE GREAT Addiction is a hugely complex and destructive disease, and its impact can be simply devastating. All...
KATE MIDDLETON There is nothing new except what has been forgotten.
MARIE ANTOINETTE I have seen all, I have heard all, I have forgotten all.
MARIE ANTOINETTE I think change needs to be egoless. It's not about my leaving my fingerprints or a legacy. It...
QUEEN RANIA OF JORDAN We are not interested in the possibilities of defeat. They do not exist.
QUEEN VICTORIA I can make a lord, but only God can make a gentleman.
KING JAMES I I speak Spanish to God, Italian to women, French to men, and German to my horse.
CHARLES V I feel very, very lucky that George has got a little sister.
KATE MIDDLETON It would be doing me great injustice to think that I have any feeling of indifference to my country;...
MARIE ANTOINETTE I found Rome a city of bricks and left it a city of marble.
AUGUSTUS A crown is merely a hat that lets the rain in.
FREDERICK THE GREAT Nothing is more useless in developing a nation's economy than a gun, and nothing blocks the road...
HUSSEIN OF JORDAN It is necessary to try to pass one's self always; this occupation ought to last as long as life.
QUEEN CHRISTINA There's nothing like a jolly good disaster to get people to start doing something.
PRINCE CHARLES We shouldn't judge people through the prism of our own stereotypes.
QUEEN RANIA OF JORDAN I don't even know how to use a parking meter, let alone a phone box.
PRINCESS DIANA What must it be like for a little boy to read that daddy never loved mummy?
PRINCESS DIANA The kindness and affection from the public have carried me through some of the most difficult period...
PRINCESS DIANA People think that at the end of the day a man is the only answer. Actually, a fulfilling job is bett...
PRINCESS DIANA

More Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes...
YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a...
YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s...
YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home.
YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s...
YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ...
YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ...
YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or...
YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients...
YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again.
YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf...
YOTAM OTTOLENGHI People don't know how good cauliflower is, because they always have this image of cauliflower ch...
YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ...
YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st...
YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients.
YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo...
YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic...
YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot...
YOTAM OTTOLENGHI I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split...
YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a...
YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi...
YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean...
YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ...
YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e...
YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ...
YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ...
YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ...
YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps...
YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e...
YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce...
YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be.
YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi...
YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa...
YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ...
YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b...
YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour.
YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other...
YOTAM OTTOLENGHI Healthy is in the eye of the beholder.
YOTAM OTTOLENGHI 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....
YOTAM OTTOLENGHI Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit...
YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi...
YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev...
YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott...
YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could...
YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t...
YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea...
YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and...
YOTAM OTTOLENGHI Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite...
YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ...
YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel...
YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma...
YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child...
YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh...
YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ...
YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ...
YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ...
YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s...
YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat...
YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12...
YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten...
YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person.
YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll.
YOTAM OTTOLENGHI I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church.
YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area.
YOTAM TEPPER