Sabina for MasterChef 2026 Heat 1 / BBC
Age: 49
Job: Environmental Consultant
From: London via Gulshan, Dhaka
How would you describe your cooking style?
“I call my kitchen a ‘Flavour Lab’ because that’s truly how I approach cooking, with curiosity, experimentation, and a willingness to learn from both successes and failures. I draw deeply from my Bangladeshi and Pakistani heritage, using the spices, techniques, and flavours I grew up with. From there, I let my instincts take over. It’s not about fusion, it’s about flavour.
“I’m interested in how different culinary traditions can sit alongside each other on a plate, each holding its own identity, without being blended into something that loses its soul. Flavour is the primary goal: the heat of a green chilli, the tang of a Bengali mustard paste, or the skilful blend of spices of Panch Phoron. My mother, Munawar and my grandmother are my greatest inspirations. They cooked without limitations, our table could have Bangladeshi fish curry next to a homemade pizza or Chinese black bean chicken. They taught me that great cooking comes from love, attention to detail, and making the most of what you have.
“At the heart of it all, I want to cook food that brings people together, whether that’s a curry, a taco, or a Burmese Khow Suey. I cook from scratch as much as possible, I push myself to try the difficult recipes, and I’m always learning. My kitchen is where I experiment freely, with music playing in the background because for me, good food and good music belong together. I love sharing the journey, the wins and the failures, with anyone who wants to follow along.”
What is your favourite ingredient to cook with?
“Chillies. I’m constantly amazed by how many varieties there are, experts estimate there are between 3,000 and 4,000 varieties worldwide, all part of the Capsicum family. People often think chillies are all about heat, but there are so many that are full of flavour without the super burn in your mouth.
“I love cooking with ancho chillies for their smoky, raisin-like depth; guajillo for their tangy, berry-like warmth; árbol for a clean, sharp heat; and bird’s eye for that bright, immediate kick. There’s so much you can do with them, chilli oils, pastes, sauces, mole. You can even add a hint in a dessert! So many cuisines use them in such different ways, and I love exploring that. For me, they’re not just about spice; they’re about adding layers of flavour that make a dish come alive.”
Why did you take part in the show?
“I applied for MasterChef 16 years ago, when I was pregnant. But I had to pull out as I was due right around the time of filming, and it just wasn’t meant to be. Life got busy, and I put the dream aside. Fast forward sixteen years, and my kids started getting after me to apply again. They’d seen me cooking all these years, experimenting in my kitchen, and they kept saying, ‘Mum, you have to do it.’ There was something about their encouragement that felt like serendipity, they were the reason I couldn’t do it the first time, and now they were the reason I was giving it another shot.”
Would you like to work professionally in the food industry?
“My dream has evolved beyond just one thing. I want to host intimate supper clubs and work as a private chef, where people can experience my approach to cooking firsthand and enjoy bespoke dishes that reflect my ongoing experimentation and creativity in the kitchen.
“I would also love to write a cookbook that isn’t a traditional Bangladeshi cookbook, but a Flavour Lab cookbook that invites people to see food outside established categories, encouraging them to explore a broader perspective on flavours and culinary possibilities. I also want to use my experience as a journal editor to write about food.
“I have also been thinking about several Asian women I know in England who are incredible home cooks but often feel isolated, especially if they’re not working outside the home. I would love to set up a training programme to help them gain the skills and confidence to work in a professional kitchen. Whether that’s in restaurants, catering, or their own small businesses. Just a way to take all that talent and give it a pathway.
“Eventually, I’d love to take a similar idea to Bangladesh, where so many women have extraordinary culinary skills but rarely get the opportunity to turn them into careers. It feels like a natural way to bring things full circle: honouring the women who taught me to cook by helping others do the same.
“Ultimately, my ambition is to explore new places, immerse myself in different cultures and share my love of food through cooking and eating. I am eager to bring my past experiences in writing and creativity into a career I never dared to imagine. MasterChef has given me a second chance to pursue a passion I’ve had all along, and now I want to discover where this journey will take me.”
The new series of MasterChef begins tonight at 9pm on BBC One and iPlayer.
