Fareeda for MasterChef 2025 / BBC
Age: 36
Occupation: Humanitarian Aid Worker
From: Switzerland via London
How would you describe your style of cooking?
“My cooking style begins with the traditions of my Bengali childhood, where I first learned to cook – guided by my mum’s intuition and care, and my dad’s generosity and warmth. Those lessons travelled with me, from London to Abu Dis, Istanbul to Kabul, Beirut to Cox’s Bazar, and everywhere in between. Today, my cooking draws from a life travelled and lived across the Silk Road- celebrating spices and putting together bold, aromatic and layered flavours found across lands and seas.
“I cook generously, with a mix of family style dishes – my table usually has plates of smoky dips with fresh naans, piles of lentil pakoras and samosas, silky fish curries with jewelled biryanis and spicy grilled meats and kobabs. Always accompanied with the freshest salads. My food celebrates its guest, it’s about creating abundance from simple ingredients.
“My years as an aid worker inspires how I cook- teaching me to be resourceful, adaptable, and intuitive. Food became my way to connect, cooking side by side with new friends and strangers. I’d observe and learn, whether it was watching the local samosa guy quickly throw together chaat in seconds before running off to work, to tearing into muaskhan, fresh bread layered with caramelised onions and chicken, in Palestinian homes.
“My understanding of food didn’t come from eating out in the best restaurants in London or Copenhagen, but it deepened in quiet kitchens and remote villages where meals were stretched with care and shared with dignity. Strangers would press warm flatbreads into my hands or pour endless cups of green tea to welcome me. That respect, resilience, and kindness of sharing continues to shape how I cook today.”
What is your favourite ingredient to cook with and why?
“My favourite ingredient is Zeera (cumin). I never realised how global it was until I first travelled to China and found cumin lamb skewers on the streets of Xián. But it was in northern Afghanistan where I truly fell in love with it. I was given wild cumin by a colleague, and it was so sharp and unlike anything I had tasted. I became a cumin mule after that, carrying little pouches to gift friends. I still have a tiny stash that I treasure.”
Why did you enter MasterChef this year?
“I entered MasterChef almost on a whim — it’s all down to my niece. She sent the application link and kept pestering me to fill it out. I applied, honestly expecting nothing because who really expects a call to be invited onto MasterChef?
“I’m so glad I did apply. I’ve watched MasterChef every year, it has brought me so much comfort over the years while working far away from home. And if there was one competition I’d ever enter, it’s this one. I think it really pushes you and what matters isn’t what’s on paper- it’s what happens on the day, in that kitchen, with your heart on a plate. I’m no stranger to being in high pressured situations, but this was something different.
“Food is how I show up for others and now I wanted to see if I could show up in the same way for me. To trust my own skills, creativity and to see if I truly could cut it in the MasterChef kitchen. Win or lose, entering MasterChef was my way of betting on myself. I’m so grateful my niece gave me the push I didn’t even know I needed.”
MasterChef continues Wednesday and Thursday at 8pm and Friday at 8.30pm on BBC One and iPlayer.
