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I'm Sophia Lindop, Lebanese food expert, living in beautiful Cape Town, South Africa. I host cookery classes from my home kitchen, sharing Lebanese recipes and food traditions with guests. I have published eight cookbooks and love developing new ideas using traditional ingredients. For years now I have maintained that there is so much more to tahini than simply using it to make hummus! This super ingredient has the power to change the ordinary into something unforgettable.

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Some years ago I developed a mild intolerance to gluten. This came as a hard blow to this Lebanese heart, who was so used to eating bread with almost every meal and grew up with the aroma of freshly baked bread wafting through our home every day. The threat of no bread seemed like a death sentence, let alone no pasta. Being on a gluten-free diet can be challenging. Been there, done that, so I hope to offer you inspiration in the form of this book.

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I have always been a farm girl at heart. I love the smell of upturned soil, the sensation of an earthworm wiggling through my fingers, and being able to pull something from the ground, something I have tended, and prepare a meal using that ingredient. In today’s rushed and manic world, consciously and deliberately selecting the best ingredients is pivotal, and it is essential to know where your food comes from. My home is not a vegan home, but that we eat a lot of plant-based food.