MyWorldMyLife

Every time I go back home, Mum greets me with the comforting smell of one of my favourite childhood dishes: stuffed artichoke hearts with minced meat, carrots, and peas. The aroma drifting from the kitchen instantly takes me back to those cosy family dinners. No matter how long I’ve been away, that first bite always tastes like home... a little reminder of her love and the warmth of our family kitchen. I want you to be able to make it too, so here’s how, step by step: Ingredients: One bag of frozen artichoke bottoms 1/3 cup pine nuts A bag of Plant-Based Mince Beef (or beef) 1 medium-large carrot, finely chopped into cubes 1 cup peas 1 onion, finely chopped 1 lemon 1 tsp Salt & pepper 1 tsp 7 mixed spice Instructions: Step 1 : Prepare the artichokes: Start by placing the artichoke bottoms into a large pot.  Cover them with water and bring it to a medium-high heat.  Let them cook for about 10 minutes, just to soften them up a bit. Step 2 : Drain and simmer: Once they’re do...

When I first heard the phrase "medically induced menopause," I’ll admit, I had some pretty naïve thoughts... mainly visions of life without periods, finally free to wear white pants all month long. Turns out, I was totally unprepared for what actually happens. If natural menopause shows up like a slow train pulling into a station, medically induced menopause is more like being yanked off the tracks and dropped into a whole new hormonal landscape - instantly. One minute I was myself, and the next: hot flashes, mood swings, and a level of tired that made even my bones feel exhausted. If you’re reading this, you might be in the same boat; whether you got here thanks to surgery, chemo, or medication. However you arrived, the shock to your system is real. But you’re not alone. Here are some of the biggest challenges I’ve faced (so far!) and what’s actually helped me cope. 1. Hot Flashes & Night Sweats Let’s start with the obvious. My nights have turned into an Olympic sport of...

After a long day of fasting from sunrise to sunset, nothing feels better than a homemade meal that brings everyone together. Kofta bi Seniyah, which means “Kofta in the pan”, is one of those dishes that fills the house with warmth and the most amazing aromas. Juicy kofta patties, golden roasted potatoes, sweet tomatoes, onions, and peppers all simmer together in a rich, flavourful tomato sauce. It’s hearty, comforting, and full of memories. The best way to enjoy it is with fluffy rice or fresh pita bread, just like we always do. I hope one day, when you make it, it reminds you of our family iftar table and the love that goes into every bite. Ingredients For the Kofta: Plant-based mince beef (or mince beef)  ½ onion, grated ¼ cup breadcrumbs (I prefer to use Sainsbury's Cranberry, Orange & Chestnut Stuffing for added flavour) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For the Vegetables & Sauce: 3 potatoes, peeled & sliced into ¼-inch rounds 3 bell peppers,...

Gardening has become such a vital part of my healing journey, and it all started during the COVID lockdown. With not being able to go out and socialize, I found myself growing vegetables and fruits in my garden and greenhouse, a way to feel connected to nature and find some peace amidst all the uncertainty. When I moved to Brighton and was diagnosed, the journey took another turn. Through the Macmillan Horizon Centre, I found the Macmillan Community allotment , and it quickly became my Wednesday morning refuge. My chemo treatments were scheduled every other Wednesday, but once I joined the volunteer team at the Community allotment, those Wednesdays were no longer about treatment, they were about the gardening. It became my therapy, my community, and my lifeline during treatment. Growing and sharing organic produce from the allotment with fellow patients became an act of kindness that brought me immense joy and purpose. It was such a beautiful way to connect with others who were on thei...

This dish holds a special place in my heart. I first learned how to make it from my Algerian friend’s mum, and from that moment on, I was hooked. There’s something magical about the way the warm spices, tender chicken, tangy preserved lemons, and briny olives come together... it’s the kind of meal that fills your kitchen with the most incredible aroma and makes you want to gather around the table. Of course, I couldn’t resist adding my own little twist. I like to throw in a handful of raisins for a hint of sweetness. It’s not exactly traditional, and my friend gave me a sceptical look the first time I did it, but I love how the subtle sweetness balances the bold flavours. If you’ve never made a tagine before, don’t worry. you don’t actually need a special tagine pot to enjoy this dish. A good heavy-bottomed pan or Dutch oven works just as well. At its core, a tagine is really just a slow-cooked stew, layered with rich spices and sometimes a touch of dried fruit or nuts.  Whether yo...

When cancer enters your life, it feels like a sudden storm, disrupting every aspect of your existence with its demands and emotional toll. Yet, despite the overwhelming nature of such a diagnosis, it doesn't have to completely define your existence. Maintaining some semblance of normal life, be it through work, relationships, or hobbies, can be a source of strength and continuity. However, everyone's experience with cancer is uniquely theirs. While some might find their daily routines and priorities wholly transformed, others, like myself, strive to weave treatment into an existing tapestry of responsibilities. The role of a support system, mental health resources, and personal perspective cannot be understated in navigating these challenges. My own journey took a dramatic turn right before my surgery for breast cancer, requiring me to step back from a demanding job as Head of Delivery at the Greater London Authority. It wasn't just about taking time off; my role demanded a...

Shish Barak has always been one of my favourite Middle Eastern comfort meals, and I want you to know why. Traditionally, it’s made with little dumplings stuffed with spiced meat, all simmered in a garlicky yogurt sauce... warm, creamy, and full of those nostalgic flavours that always remind me of home. But let’s be honest, making dumplings from scratch takes time, and sometimes you just want that delicious taste without all the effort. That’s why my version is a little different: I swap the homemade dough for pasta and use plant-based mince instead of meat. It’s a simpler take on the classic, but still packed with all the comforting flavours I grew up loving. If you’re looking for a cosy, flavourful meal that comes together more easily, I hope this twist on Shish Barak becomes one of your favourites too and maybe even reminds you of me when you eat it. Ingredients: For the  Yogurt 1 tub of Greek Yogurt 1 tbs Corn-starch Salt  3 Garlic cloves 1 red onion Water For the pasta st...