Food That Tells A Story
Sabrina Ghayour is one my most favourite chefs on the planet, she's the author of some incredible books, Sirocco and Persiana are two I use all the time.
I am obsessed with her incredible flavours and delicious middle eastern recipes which are simple and easy to make but pack a punch when it comes to taste. She's such an inspiration and so it's a complete privilege to share this interview with you all.
Sabrina: My story is a tad more unconventional than most Chefs but I’ve always worked in the hospitality industry but in every department except a kitchen. I accidentally became a Chef in my mid thirties when I was made redundant and my first Supperclub “The French Launderette” went viral. I’m a self-taught cook and come from a long line of people who don’t cook at all and in the early 80s as a kid, was hooked on watching Madhur Jaffrey and Ken Hom on TV and felt so inspired that by the time I was 6, I was confidently making stir fries and wok meals at home. Sounds bonkers now but it’s true! My mother never being allowed in the kitchen meant she gave me free reign to experiment and have fun in the kitchen and I’d confidently say, it has paid off.
Sabrina: My story is a tad more unconventional than most Chefs but I’ve always worked in the hospitality industry but in every department except a kitchen. I accidentally became a Chef in my mid thirties when I was made redundant and my first Supperclub “The French Launderette” went viral. I’m a self-taught cook and come from a long line of people who don’t cook at all and in the early 80s as a kid, was hooked on watching Madhur Jaffrey and Ken Hom on TV and felt so inspired that by the time I was 6, I was confidently making stir fries and wok meals at home. Sounds bonkers now but it’s true! My mother never being allowed in the kitchen meant she gave me free reign to experiment and have fun in the kitchen and I’d confidently say, it has paid off
“by the time I was 6, I was confidently making stir fries and wok meals at home...”
Sabrina: Hunger! That’s very much the crux of it. But I like a multi sensory experience when I eat. Even something simple like plain avocado has to have salt, pepper, olive oil, lemon and chilli sauce on it and then I love it. But in terms of professional cooking, I want people to feel like they’ve accomplished something special with a handful of ingredients and a simple recipe. I’m not a fan of page after page of instruction or huge ingredient lists… that’s a big no for me unless once in a blue moon, a very special dish merits it but usually my principles are simple, flavourful and (for the most part) economical. And Covid has taught me to become even less of an ingredient snob, to embrace store cupboard ingredients more than ever and to really hold back on unnecessary additions to recipes. Ease and speed that deliver big results are the way forward.
Sabrina: Hunger! That’s very much the crux of it. But I like a multi sensory experience when I eat. Even something simple like plain avocado has to have salt, pepper, olive oil, lemon and chilli sauce on it and then I love it. But in terms of professional cooking, I want people to feel like they’ve accomplished something special with a handful of ingredients and a simple recipe. I’m not a fan of page after page of instruction or huge ingredient lists… that’s a big no for me unless once in a blue moon, a very special dish merits it but usually my principles are simple, flavourful and (for the most part) economical. And Covid has taught me to become even less of an ingredient snob, to embrace store cupboard ingredients more than ever and to really hold back on unnecessary additions to recipes. Ease and speed that deliver big results are the way forward.
“I want people to feel like they’ve accomplished something special with a handful of ingredients and a simple recipe...”
Sabrina: My love of ingredients rarely change, I just love ALL food but I do find myself craving less and less meat as I get older, something I feel we all share as we age and I’m ok with it. There is a real art to making a satisfying vegetable-based dinner for people who eat meat and when you nail it, it needn’t be complicated but it is always rewarding. The things I love and can’t live without are garlic (garlic, garlic and garlic) Maldon salt, freshly milled black pepper, chilli, CARBS of every description, limes and probably seafood.
“The things I love and can’t live without are garlic (garlic, garlic and garlic) Maldon salt, freshly milled black pepper, chilli...”
Sabrina: Buy any one of my 7 books to open the door to new flavours that won’t feel daunting, complicated or unfamiliar. You sometimes need to take a leap of faith with someone who can provide you with the assurance that their recipes have no hard or fast rules, are not at all difficult, nor time consuming for the most part…. Let me be that person! Once you dive in, you won’t look back and in fact, it will make you far more confident when it comes to approaching other cookbooks and authors recipes because confidence is what makes a good cook, not skill. With a little confidence, you’ll be flying and you will gain more and more confidence over time. It’s a win-win situation.
Sabrina: My love of ingredients rarely change…. I just love ALL food but I do find myself craving less and less meat as a get older…. Something I feel we all share as we age and I’m ok with it. There is a real art to making a satisfying vegetable-based dinner for people who eat meat and when you nail it, it needn’t be complicated but it is always rewarding. The things I love and can’t live without are garlic (garlic, garlic and garlic) Maldon salt, freshly milled black pepper, chilli, CARBS of every description, limes and probably seafood.
“The things I love and can’t live without are garlic (garlic, garlic and garlic) Maldon salt, freshly milled black pepper, chilli...”
Sabrina: Buy any one of my 7 books to open the door to new flavours that won’t feel daunting, complicated or unfamiliar. You sometimes need to take a leap of faith with someone who can provide you with the assurance that their recipes have no hard or fast rules, are not at all difficult, nor time consuming for the most part…. Let me be that person! Once you dive in, you won’t look back and in fact, it will make you far more confident when it comes to approaching other cookbooks and authors recipes because confidence is what makes a good cook, not skill. With a little confidence, you’ll be flying and you will gain more and more confidence over time. It’s a win-win situation.
Sabrina: I live between Yorkshire and London but if we are talking about London then I’d say:
The Devonshire Arms (Soho)
Long Chim (Soho)
The Ritz (Piccadilly)
But I’m mostly at home, in PJs with a huge mug of Yorkshire Tea and some Haribos. That’s my heaven, right there.
Sabrina: I live between Yorkshire and London but if we are talking about London then I’d say:
The Devonshire Arms (Soho)
Long Chim (Soho)
The Ritz (Piccadilly)
But I’m mostly at home, in PJs with a huge mug of Yorkshire Tea and some Haribos. That’s my heaven, right there.
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