Roo Hasan

I’m a food developer, I teach cookery classes and run a creative dining company.

pompomcooks.com

 

How did you get into food?

I’ve worked in kitchens, cafes and hospitality events all my life, but formed my company when I moved to Chamonix, France in 2018. Fundamentally though, I think I got into food because of the matriarchs of my family, the time that they spend in the kitchen and their love of feeding people. My mixed British Indian heritage is forever my source of inspiration.

What would you change about the food system?

That more people had access to better resources – better quality ingredients, subsidised support in accessing them and cookery classes for those that could benefit from them. I’d also love for the rest of the country to follow Wales’ initiative of Universal Primary Free School Meals by 2024. Access to healthy food should be a right, not a privilege.

What’s a food-related book/website/other resource you’d recommend?

Book

There’s a very old book that I own called ‘Indian Delights’ which is a treasure trove of recipes compiled by housewives in the 60’s. The recipes are written in a similar way to how the women in my family pass down recipes audibly.

Blog

I also enjoy reading about the history of food and this blog by Dr Eleanor Barnett is always insightful.

Name an organisation or person that has inspired your food journey

My friends at Three Pools Permaculture Farm in Llanvetherine are always inspiring to me. I love what they stand for, their ethos, their engagement with the community and how they are always evolving what they do. I have a couple of Guest Chef evenings with them in January which I’m looking forward to.

What’s your favourite recipe?

It’s impossible to name my single favourite recipe as it really depends on the season and my mood. Having said that, Khitchri is a staple Indian dish that I would happily eat most days as it’s really a hug in a bowl. It’s extremely simple to make as well as being very nutritious. You can find a recipe on my website.