What's the most valuable thing you learnt during your time working on the market stall at Borough Market?
I learnt tons from cutting my teeth on the stall. For falafel wraps, it’s all about squishing the falafel - they crunch, release a little steam, then get drenched in sauces. For shawarma, it’s about flaming the bread just right. But more than anything, it’s about connection, engaging with customers, getting instant feedback and trying things out on the hoof.
Of all the herbs, spices, and ingredients Arabica sells, what's the one every kitchen should have?
Oof, that’s a tough one! But if I had to pick just one, it has to be Za’atar - and ours, sourced from a small women’s co-operative in the fertile valleys of Ajloun, Jordan, is hands down, the best you’ll find on these shores.
The Arabica cookbook has just launched - do you have a favourite recipe from the book?
No way, that’s like asking if I have a favourite child! Each recipe brings back memories from along the journey - whether it’s the meze and falafel that started it all on the market stall, the dishes inspired by late-night feasts on our travels, or the family recipes passed down through generations.