You’ve just released a new cookbook, Three. Can you let us know what to expect from it?

Three is not only a collection of exciting recipes, but also gives its readers the tools and confidence to create their own dishes and to freestyle cooking a dish without necessarily following a recipe. All of the ideas and thinking are underpinned by the three principles of acid, texture and contrast – the three key elements to a beautiful dish you can’t stop eating, and key to learning to create yourself. 

Do you have any favourite recipes in Three and, if so, what are they?

I adore all of the recipes, but I’ll pick two here for different reasons.

First of all, slow cooked leeks and oyster mushrooms. This is an incredibly simple recipe that is packed full of flavour and quick to prepare. It’s versatile and perfect as the main event or as a side. Perfect midweek dinner territory!

And then for the second recipe: pork, crackling, coriander and palm sugar dressing. All I really want in life is a beautiful hunk of slow-cooked meat, crispy things and a zingy and sweet dressing with lots of coriander. This is that recipe.

If people could take one lesson away from your new book, what would it be?

The book starts out with my thinking around acid, texture and contrast as the three key foundations of any good, moreish, exciting dish. In fact, it is those elements I use as a professional chef to create my own dishes. But rather than keeping these elements a cheffy secret, I wanted to make them accessible to all home cooks. So, if there is one thing to take away, it’s ‘Yes, you can’. Get into the kitchen and create and experiment.

What kitchen tool do you think every home chef should have?

First and foremost, a good sharp knife and the skills and tools to keep it sharp. This will make your life so much easier. Beyond that I love a Microplane for fine zesting of citrus, fine grating of cheeses or even grating nuts for an extra special finish to a plate.

What lessons have you learned from the past 18 months?

Many lessons and some of them I’m still learning or figuring out. But very firmly at the forefront of my mind these days is to not take life for granted and to find happiness in every aspect of life, no matter what anyone else thinks of your choices. I’ve had a lot of time to think over the past year and a half (haven’t we all) and this one has stuck with me.

What ingredient can you not live without?

Maldon salt! All day, every day. Absolutely essential for finishing off any dish. That last sprinkling of Maldon really enhances all of the flavours.

What are your biggest passions outside of food and drink?

I wish I could say otherwise, but food and drink is what I live and breathe – whether it’s cooking, eating, reading about it, thinking about it. My mind is pretty singular in that way and it doesn’t leave much room for anything else. I do love travelling to new countries and places, but it won’t surprise you that I travel mostly for all of the new and exciting food out there in the world that needs tasting!

Who, living or dead, would you most like to cook for and what would you make them?

George Michael. He was born in North London (as was I) and we share a Cypriot heritage. I would invite him to an all-day traditional Cypriot barbecue with Şeftali kebab as the star of the show. We would eat, drink and be merry all day long. He was an incredible talent, and I also reckon he had a cupboard full of thrilling stories to listen to.

What is next for you and Oklava?

The pandemic has left me with a desire to just keep pushing the restaurant from strength to strength. Oklava is a special place with a special following of locals and regulars, and we just want to keep doing what we’re doing while nurturing talent in the industry. Personally, I will also be pursuing new projects outside of Oklava – watch this space!

Three: Acid, Texture, Contrast by Selin Kiazim, £25, Quadrille, is out now; oklava.co.uk