How does your childhood inspire what you do?

My spice drawers are my favourite area of the kitchen, and that started from a young age. Growing up in Birmingham eating lots of Indian food (shout out Haweli on the Hagley Road!), paired with memorable trips to Thailand and Bali meant I was always rummaging around in mum’s spice cupboard looking for new flavours to cook with. My career in food media has definitely been shaped by my interest in fusion food, and in particular the commonalities between different cuisines. Spices are the most well-travelled ingredients - I love the way they connect dishes from different cultures.

Why and when did you come to love pasta as an ingredient, in particular?

Pasta was definitely my favourite thing to eat as a kid, but it was a very British, unromantic introduction to the genre. I definitely didn’t learn how to make pasta from my nonna (Grandma), who was the head cook at a famous hotel in Wales (she famously couldn’t stand the sight of garlic). Moreover, it was spaghetti and jarred pesto on family holidays near Toulouse (my mum once told me that she had to bring our preferred brand over from England), penne all'arrabbiata with crispy chicken on top, walnut & gorgonzola tortellinis from the freezer with butter, parmesan and black pepper, pasta salad from M&S, spaghetti hoops on toast, even beef ravioli from a tin. I loved it all. And yet, one of my earliest food memories is eating penne all’arrabbiata in Italy, made with fresh tomatoes. How the other half live! My dad took me into the kitchen to see them making it. It was (and might still be) the most delicious thing I’ve ever eaten.

One of the most interesting things about pasta as an ingredient is how the texture changes depending on how you cook it or what you serve it with. Cool Pasta is all about texture for this reason. Texture is so nostalgic. Also, find me an ingredient that comes in so many shapes. Aren’t shapes fun.

Do you have a favourite Falcon product for cooking pasta?

I love the colander and bowls for cooking pasta, and I’ve made countless pasta al forno with the bakeware. The plates are obviously perfect for eating pasta, or anything.

What do you love most about Falcon in and around your kitchen?

I’ve always loved the style, but I love the durability and versatility of Falcon products more - I use the plates literally every day, and not just around the kitchen. Falcon in the park is glorious. The day I signed to write my book I made Spanakopasta (a recipe from the Potluck chapter) and went to the park to meet my wife Lyds with a couple of Falcon plates in tow. That was a good day.

What does your August bank holiday weekend look like?

The last bank holiday weekend of the year always feels like a good opportunity to spend time with friends before work gets busy, and to see as much of London as possible. Summer in London is hard to beat. Wine in the park on Friday night. An extremely long lunch on the Saturday - somewhere classic like Rochelle Canteen. We’ll take the bikes. A barbecue at home on Sunday, or Notting Hill Carnival if the wind takes us. Saying all that, my best friend recently moved to Marseilles, so there actually might be a last minute trip on the cards…

Are there any local companies you'd like to shoutabout?

Big fan of Hugo’s work at Allday Goods. I use my knife everyday. Northern Pasta make really delicious spelt pasta using heritage grains, which has a wonderful chewy texture that’s great for salads. Longstanding fan of Kold Sauce, Mr. Naga, or anything spicy. Lamiri harissa is delicious. I’ve been drinking a lot of Botivo recently - what a product. My local deli has a refill vat of Honest Toil - I have refilled many times.

Where do you usually eat, drink, and source ingredients in your local area?

I haven’t been in Walthamstow too long, so I’m still exploring! Etles Uyghur is awesome. Pizza at Sodo is solid. Fish & Chips from Bonners. Gozleme from Sultan Kitchen. Pints at Pretty Decent Brew Co. in the summer. Wine from Forest Wines! There’s a mobile café called Madre Terra next to Walthamstow marshes that does freshly squeezed orange juice, pastries and gelato all year round. An iced coffee (or, better still, an affogato) from those guys after a run - top that. For ingredients, The International Store by St. James Street is amazing, and my local is a specialist Sri Lankan store that has a hot food counter at the back. I rarely leave without a box of dosa and sambol, and never, ever leave without a long spell in their walk-in fridge (!) for herbs, green chillies and fresh curry leaves.