Yotam Ottolenghi Olive Quotations

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.

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

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.

Greek yogurt with some olive oil stirred in can transform many dishes.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.