2004 November 7, Style, The Sunday Times Magazine

Not much is known about Mohamed al-Fayed, but Foodstyle can exclusively reveal what he likes on his pasta. Where hoi polloi choose tomato sauce, al-Fayed goes for the more esoteric sea urchin roe. The Sardinian delicacy is available fresh (when there's an "R" in the month) or tinned from Vallebona, the Sardinian specialists (£7.50 for 140g). Drain the roe and mix with olive oil until it forms a creamy paste. Add to garlicky, well oiled pasta for effortless gourmet cuisine.