A panel discussion on the process of writing a cookbook, from finding inspiration to testing recipes and the publication process. Where does innovation meet tradition?
Panellists: Mehrunnisa Yusuf (Come Con Ella) Lopè Ariyo (Hibiscus, 2017), Zoe Adjonyoh (Zoe's Ghana Kitchen, 2017), Dina Moussawi (Recipes From Home, 2017), Omer Eltigani (Sudanese Kitchen, 2017).
Mehrunnisa Yusuf is of Pakistani-Polish heritage. She works at the University of London’s International Academy. In her spare time you will find her kitchen making jams, chutney, pickles and pulao. She writes food stories on her blog come·con·ella which is Spanish for ‘eat with her’.
Lopè Ariyo recently graduated with a bachelor’s degree in mathematics from Loughborough University. Whilst studying, Lopè won a cookery competition landing herself a cookbook deal with Harper Collins and a 5-page spread with Red Magazine featuring her recipes. Her determination to see Nigerian and West African food brought to the forefront saw her named as the Observer’s Rising Star in Food for 2017.
Zoe Adjonyoh was named as one of “London’s hottest chefs” by Time Out this year and as a "standard bearer for West African cuisine" in The Observer Rising Star list for 2017. She has shared her food journey and recipes in the Guardian Cook residency, appeared on Jamie and Jimmy's Friday Night Feast on Channel 4 as well as being featured in Nigel Slater’s TV series as one to watch on the topic of immigration food in Britain.
Dina Moussawi began a career in the arts at the age of ten. Her extensive work in theatre has taken her on both national and international tours across Europe, America and the Middle East. As a theatre maker and producer Dina’s biggest achievement was an autobiographical theatrical piece Return, which she worked collaboratively on with 3Fates company and has shown in festivals in London, Liverpool and Amman.