This week, we’re celebrating the food culture of Palestine with one of its most vocal champions, Sami Tamimi

Sami’s first solo cookbook, Boustany, meaning 'my garden', is about the abundance of vegetarian recipes that make up the heart of Palestinian cooking. He and Yotam Ottolenghi, largely through their first book, Jerusalem have done more to bring the food of the Middle East to the world than anyone, and most of us will know our way around a labneh or a pomegranate molasses by now.

Falastin, his cookbook co-written with Tara Wigley took him back to his homeland to begin to tell the story of Palestinian food culture, and in Boustany, he continues that mission. Gilly asks him how he feels about chatting about Sumac roasted plums with cardamom cream and pistachio when food is being weaponised in his own backyard.

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