Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

I used to cheat much less in the kitchen. As a young cook, full of ideas – and of my­self – things had to be done ‘prop­erly’, even at home: tins were a no-no and the freezer a no-go; fancy ap­pli­ances were a last re­sort. Only pure, raw in­gre­di­ents were ac­cept­able, and ev­ery bit of prep had to be done by hand. How te­dious. These days, I am far more for­giv­ing. As long as the process is en­joy­able and the food sus­tain­ing, I’m happy with any trick, any cheat, any­thing to put a de­li­cious meal on the ta­ble.

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