“Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.”

“It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.”

“Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.”

“My dad makes food with very few delicate flavours.”

“The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.”

“The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.”

“One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.”

“I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.”

“Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.”

“Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.”

“Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.”