Regular write-ups about food things.

Welcome to my monthly newsletter, which typically comes with a story, a recipe and how it came to be. I like to share my memories and experiences growing up in the Middle East and how this has shaped the way I cook. I also like to write about my thoughts on the food world, health, wellness and movement and what role this plays in the way we eat. Thanks so much for being here; everyone can access my newsletter but recipes are for paid subscribers only.

From Bahrain to London.

I lived in the Middle East throughout my childhood, my teenage years and most of my twenties and only moved to London in the last decade. I was raised by an Arab dad and an English mum, on a tiny island in the Persian Gulf, and I guess that in itself makes for a unique story. Life on the island was slow, calm, safe and more than I could have ever wished for. I mostly felt like I fitted in, but was also aware that I didn't. In parts I am very Middle Eastern, but in parts I am not. Growing up was learning to accept all these parts of me, and finding my place in the world in a way that made sense. I’ve found the easiest place to be authentically me is in the kitchen, where I can cook foods that bring me joy and comfort, and a feeling that I am home no matter where home happens to be.

There are two kinds of people: those who are thinking about dinner at breakfast, and those who aren’t.

Safe to say, I’ve always been in the second camp but, at the same time, I’ve always had a love-hate relationship with food. Mostly because it turned from a passion into a job and this switch can quickly diminish anyone’s light. But with food there’s nowhere to hide: it’s weaved into our survival, our moods, our social interactions. I realised quickly that I am the only decider on how food makes me feel, and the problem is never the food, it’s us, it’s me. Making the time to slow down, cook mindfully, eat intuitively, has transformed my own relationship with food and cooking.

So turn off the distractions, turn on your favourite tunes and take comfort in the knowledge that an onion is an onion, cooking is not rocket science, and a delicious meal is however you make it.