Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.

Pasta with melted cheese is the one thing I could eat over and over again.

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.