Sharing Plates – The Panelists

28 Jan 2019

Prior to the Taste Talk: Sharing Plates on Saturday 2 February we caught up with some members of the panel!

Stephen Black

Stephen Black
Stephen Black

Tell us a bit about yourself:

At present I work part time with Forager ltd, as development chef, and on my own business making healthy treats and fermented nut cheeses, kombucha, sourdough breads for markets, and doing other pop up events workshops, private catering and retreats.

Sharing Plates is looking at stories about food and migration. What inspires your cooking?

 

Here is wherever I am. And in my

Taste Talks: Stephen Black
Vegan dish

being-ness I have made the decision to live my soul’s true purpose, to live in alignment with what is and listen to the gentle guidance I receive. The guidance says; reconnect with wild self, reconnect with wild nature, reconnect with all other beings, and take part in the great giving and receiving gesture of life! My question is, how? How do I find myself wherever I am? I make food. Food is my meditation, my guru, my joy and my passion. Food has taught me discipline, patience and versatility. Food has inspired me to experiment, create, push my boundaries and hone my expertise. Food has shown me the nature of compassion and unwavering gratitude for the abundance of nature’s bounty. Food has brought me together with beautiful places and incredible teams of people. Food is my healing, my medicine and my journey.

 

@holisticbiscuit

 

Khusro Jaleel

Khusro Jaleel
Khusro Jaleel

Tell us a bit about yourself:
I’m a home cook who grew up watching his mother make meals from scratch, every single day. This has instilled a very strong sense inside me that says food is best cooked in the home. That there is no substitute for love, generosity and kindness. I believe that good food embodies all of these things. My mom taught me the basics of her Indian/Pakistani cooking heritage. I started with those basics but have had to teach myself to cook a lot more since then, through much trial and error. I am now passing on what I know to my son, who enjoys it as much as I do. Although I have branched out to other cuisines these days, I always find myself coming back to my roots, to my mother, and to my home.

 

Taste Talks: Khusro Jaleel Brown Lentil Daal
Brown Lentil Daal

Sharing Plates is looking at stories about food and migration. What inspires your cooking?

 

Having lived in a few different countries now, my cooking takes inspiration from all of them. I sometimes combine ingredients from two or three different countries or regions to make something interesting.

My other main inspirations would of course be my mother and my son who often challenges me to cook something outside of my comfort zone.

Because it’s fun.

Favourite meal:

There’s many, but one of my favourites that’s also one of the simplest is – Toor daal with Aloo bhujya, plain white basmati rice, and lime pickle.

@cosmoscooking

 

Paul Babra

Paul Babra
Paul Babra

Tell us a bit about yourself:
Born in Jodhpur, India, I have many fond memories of my mother, aunts and Granny’s cooking large quantities of food for joint families (members of 40!) making traditional chutneys, preserves and pickles, filling my childhood home with heady aromas.

Even today, the smell of a particular spice blend or a taste of a carefully concocted food takes me right back to that kitchen called “Rasoi or Ziconi’.

I lived in Africa, America and Canada prior moving to Canterbury, I use ingredients and spices seldom found in mass-produced foods, snacks, Tarka/Curry sauce and merchandise. The sweet–spice combinations are designed to complement common curry favourites, offering contrasting flavours and textures.

For over a decade along with his wife Rani, I have run food stalls and workshops in France, including at UKC’s hospitality department and assisted during 50th anniversary in 2015…

Sharing Plates is looking at stories about food and migration. What inspires your cooking?

Paul Babra- FoodOur “commUNITY table” initiative based on the ‘Gurdwaras Langar’ (Sikhs place of worship and their Vegetarian kitchen where free food is served worldwide) of sharing with local diverse people are proving popular. As mentioned above my upbringing within an extended family and my passion for preparing and cooking simple food based on authentic flavours…

Favourite meal:
Channa masala, Bombay Aloo with Cumin rice accompanied with Papadom, pickles and chutneys followed by Almond Kheer/rice pudding and Coconut Ladoo (Indian sweet), then finish off with Cardamom Chai.

Paulbabra.co.uk | @PaulBabra

 

Sheree Palmer

Tell us a bit about yourself:

I am a food enthusiast but prefer eating it to cooking it (although I’m quite happy to wash up)! I enjoy all kinds of food: French, Italian and Caribbean are my favourites.

Sharing Plates is looking at stories about food and migration. What inspires your cooking?

My sister and I would like to talk about how our parents who emigrated to England from Jamaica in the 60s cooked Caribbean food with a Western twist, their attitude to food and how this influences us their first generation Black British children. Caribbean food is all about the twist and everyone has their own version of the most famous and

Taste Talks: Sheree Palmer - CurriedGoat
Curried Goat

popular styles such as curried goat. We’ll cover how we use aromatic spices and a range of flavours to create deep flavoured succulent Caribbean stews, curried goat and jerk chicken and dishes such as spicy escovitch fish, seabass and tilapia.

 

Favourite meal: Curried Goat with rice and peas.

 

Taste Talks: Sharing Plates is a FREE event on Saturday 2 February as part of Taste of Gulbenkian.