Can you introduce us to yourself and what you do?

I'm Helen! I am a chef that focusing on vegetable lead cooking with a Middle Eastern influence, here to give veg main character energy. I was the exec chef of Bubala for 6 years previously.

Do you agree that cooking is a labour of love?

Yes, it can be - it depends on the context! When you have the time to indulge in the process and lose yourself in it, using beautiful ingredients to cook for loved ones - that is the best thing ever. But cooking can be many things, but this is definitely when I enjoy it the most.

How much do the seasons inspire what you do?

Massively - I try to cook with the season's best, it means you're always approaching ingredients with a sense of excitement and discovery. Its funny too how things in season tend to compliment each other: blood oranges and wild garlic; seville oranges and rhubarb; jerusalem artichokes & radicchio - nature does half the work for you creatively.

What do you hope to achieve with your food?

I hope to reframe vegetarian cooking: I am not vegetarian but I find cooking with vegetables so much more creatively challenging that when I discover a new dish, it feels even more exciting. I believe that by treating vegetables as you would meat or fish, you can give veg a fresh take befitting of how great veg is.

What is your favourite comfort dish to make?

Sounds really weird but when I am sick of cooking and need something quick and delicious, I like to buy supermarket spinach and ricotta ravioli and dress in miso butter and chilli oil. The best!

What do you love about Falcon Enamelware?

It is so easy to use, so durable and so versatile: I use my jug for flowers, spaghetti, and water on the table - there is nothing that jug cant do. Its very low maintenance, you can bash it around and chuck it in the dishwasher, but it makes food look so beautiful and elegant - its very understated in that way. Also feels very timeless!

Do you have any exciting things coming up?

Haha I certainly do - stay tuned!