Yotam Ottolenghi Pan Quotations

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.