Good Food

Great British Bake Off finalist and Forbes 30 Under 30 food creator Crystelle Pereira joins Samuel Goldsmith to talk about flavour, family and the surprising path from finance to food. Crystelle tells us what it was like to keep her place on Bake Off a secret from her colleagues in finance, why her clients began asking about milk bread in investment meetings, and what really happened with that focaccia. She also explains how she learned to cook by tasting her mum's curries at the age of six, and why Goan cuisine, with its coconut, tamarind, jaggery and Portuguese roots, is so different from the Indian food most people know. Also in this episode: How vindaloo grew out of a Portuguese pork and wine dish Her secrets for a moist, not-too-sweet cake (and why she'll never use American buttercream) Making a cake for Nigella, plus her thoughts on the new Bake Off line-up Her death row meal, her guilty pleasure and a quick-fire round Her new YouTube show, Crystelle Bakes For more recipes and inspiration, visit goodfood.com or download the Good Food app. Search "Good Food" wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eat the Food You Buy: Martyn Odell on Ending Food Waste at Home What if the answer to food waste is just eating the food you buy? Chef and content creator Martyn Odell, known as Lagom Chef, joins Samuel Goldsmith to talk about his new cookbook Eat the Food You Buy. They also get into cooking with confidence and why cheese and crackers with beetroot counts as dinner. Martyn's book is built around 15 everyday ingredients, the ones most likely to be thrown away. He explains how his "mind maps" turn a single potato into 15 different meals, and why tasting at every step is the quickest way to learn to cook by instinct. He shares how ADHD shapes his creative process, how he went from an Edinburgh Fringe stage show to a Penguin cookbook, and why food photography without a stylist made the book feel more like him. In this episode: The simple idea behind Eat the Food You Buy Why beetroot lost to aubergine in the final ingredient list Decision fatigue, and how social media has changed what we think a "proper" meal is Testing recipes, and why his wife cooked most of the book Martyn's perfect lasagna, plus his tip of letting it rest before serving Culinary confessions, the quick-fire round, and what good food means to him Whether you're tired of throwing out half-used veg or just want to feel more confident in the kitchen, this episode is full of practical tips you can use tonight. Eat the Food You Buy by Martyn Odell is out now. For more recipes and inspiration, visit goodfood.com or download the Good Food app. Subscribe so you don't miss an episode, and leave a review if you enjoyed it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In his first ever food interview, Queen guitarist Sir Brian May sits down with the Good Food Podcast. He talks about the meals, memories and beliefs that shape how he eats, and about Portobello Road Distillery x Brian May Red Special Gin, the spirit he's just created. The interview takes place at the Ginstitute at Portobello Road Distillery where Brian created the gin and where you can create your very own Gin. Brian remembers his dad's prized runner beans and seaside prawns on childhood holidays. He talks about building his famous Red Special guitar with his father, why he plays with a sixpence, and how calamansi oranges from his own greenhouse inspired the taste of the gin. He also shares memories of Freddie Mercury: gold-leaf desserts at a favourite Knightsbridge Indian restaurant, fridges full of Cristal, and private dinners on the lake in Montreux. He's also candid about animal welfare. He explains why he calls himself a "failed vegan," talks about the childhood moment that changed how he sees animals, and describes his work with the Save Me wildlife rescue. In this episode: What Brian had for dinner last night, and why it takes him back to his dad's garden How Red Special Gin was made, from calamansi oranges and sage to its custom Brian May sixpence How he controlled his drinking on tour (it turns out he was "zebra striping" before it had a name) Building a guitar from scratch because the family couldn't afford a Fender or Gibson Queen's food traditions and memories of Freddie Why "every animal matters," and how that shapes what he eats His favourite dish (melanzane parmigiana) and the family's love of beans on toast What good food means to him: "a basic ingredient of a good life" The Portobello Road Distillery x Brian May Red Special Gin can be found here:   https://portobelloroaddistillery.com/products/portobello-road-distillery-x-brian-may-red-special-gin If you enjoyed this episode, follow the Good Food Podcast and leave a rating or review. It helps other listeners find the show. Please enjoy alcohol responsibly. Learn more about your ad choices. Visit podcastchoices.com/adchoices

No Cheese, Please: Professor Green on Hackney, Community and Finding Out He's Autistic at 41 In this episode of the Good Food podcast, Samuel Goldsmith talks with rapper and restaurateur Professor Green. They get into his strong dislike of cheese, growing up in a crowded flat in Hackney, and how the neighbours who always offered him a plate of food shaped who he is. He also talks openly about being diagnosed as autistic at 41, quitting drinking, and how being so sensitive to sound, smell and texture feeds his love of food. Along the way he covers his new Soho restaurant, Proper Good, how lockdown in Morocco led to Giz and Greens with Gizzi Erskine, his perfect roast dinner, and an ice cream flavour that sums him up. In this episode: Why he can't go near cheese, and the pub roast that proved how sensitive he is to smell Growing up in Upper Clapton, Hackney, and finding new flavours in his neighbours' kitchens His autism diagnosis at 41, giving up alcohol, and why kids who fidget shouldn't be called "naughty" Proper Good: affordable, nourishing "food, fast" for under a tenner How Giz and Greens started as an Instagram Live cookalong His best dish, his biggest kitchen disaster, and a quick-fire round Professor Green celebrates 15 years of his second album at Koko, London, on 20 December. Proper Good (PG) is open now. I f you enjoyed this episode, follow the Good Food podcast wherever you listen. For more recipes and inspiration, visit goodfood.com or download the Good Food app. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Si King's dad served on the Arctic convoys, then came home with spices his wife had no idea how to use. In this episode of The Good Food Podcast, Si tells Sam about the food that shaped him, how it felt to write his first solo cookbook without Dave Myers, and why a Michelin-level chef eats instant noodles with peanut butter and strawberry jam. Si's new book, Proper Home Cooking, was inspired by his son's young family deciding to cut out ultra-processed food. It's built for busy households: short ingredient lists, flexible recipes and 40 years of kitchen hacks. He explains why it isn't a "finger-wagging" book, what food poverty campaigning has taught him, and why pan haggerty (and whether sausage belongs in it) once turned a menu meeting into "a UN meeting." He also tells the story of a disastrous crab soufflé cooked on a yacht in a gale, and answers our quick-fire questions, including the worst thing he's ever eaten. You won't guess it. Si King is a chef, TV presenter, musician and anti-food poverty campaigner. He's best known as one half of the Hairy Bikers. His restaurant, Propa, is in Sunderland. If you enjoyed this episode, follow the podcast, leave a review and share it with someone who lives to eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What happens when a sheep farmer goes on Love Island? Farmer Will joins Samuel Goldsmith to talk about life on the farm, finding love on TV, and why he once made his mum cook him a roast dinner every single night. In this episode: Farm to fame: how lockdown TikToks about sheep went viral, and the hard conversation with his dad before he went on Love Island Finding love: why dating as a full-time farmer was so hard, and how he met his girlfriend Jessie Mushrooms for the 3pm slump: better snacks, his air-fryer mushroom hack and how to stop mushrooms going slimy The perfect roast: his tip for extra-crispy roast potatoes, and why Club Sunday wants families eating whole foods around the table again Life on the farm: pet emus, donkeys and geese, lambing through the night, and the war Australia lost to emus Culinary confessions: cooking disasters, his chocolate-and-cheese guilty pleasure and a quick-fire round where "roast dinner" comes up four times Marathon Training: Will is training for the London Marathon to beat his dad's 2:30 time, and plans to open the family farm to the public. 🎧 Search "Good Food" wherever you get your podcasts to hear more episodes. 🍽️ For recipes and inspiration, visit goodfood.com or download the Good Food app. Episode photo credit:  Antony Jones / Stringer / Getty #GoodFoodPodcast #FarmerWill #LoveIsland #SundayRoast #Farming #FoodPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode includes discussion of addiction and recovery, and some strong language. Today the Good Food podcast goes on the road. Samuel Goldsmith heads to The Long Road Festival, the UK's celebration of country music, to look at the link between country music and food: Nashville barbecue, Southern home cooking, hunting, and cooking on the road. In this special episode, Samuel talks to five acts: The 502s on fried okra, cooking mashed potatoes from scratch in a hotel microwave, and food tattoos. Jordan O'Keefe on his food-reviewing past, his famous prawn "PP pasta" and an honest talk about recovery and finding healthier highs. Harley Moon Kemp on going from celebrity photographer to country chart-topper, eating vegetarian on Race Across the World, and why Roman Kemp wouldn't let her buy coffee. Josh Ross on grilling, deer and duck hunting, planting food plots, and why "health is wealth." Kezia Gill on Irish stew with mint sauce, her perfect cheese toastie, and building a British Nashville. Each guest also does our regular segments: Favourite Dish, Culinary Confessions, the timed Quick-Fire round (who's fastest?), and our final question: what does good food mean to you? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Singer-songwriter Hayley Kiyoko turned her hit song Girls Like Girls into a best-selling book, and now into a feature film that is also her first as a director. She joins Samuel Goldsmith to talk about the 11-year journey to get the movie made. The Japanese restaurant in the film is one her grandma used to take her to in Kelowna, Canada. She also explains why waiting for a crush to come online on MSN Messenger feels like a thriller. Then it's on to food. Hayley talks about her mum's New Year's Day sushi (and fighting over the washing-up), Japanese soul food in LA, and her dad's fried fish and plantains. She shares her French toast sandwich with cream cheese and marmalade, and her love of jam, which runs deep enough that she dreams of opening her own jam shop. She also opens up about eating out with food allergies, her three-day miso cod disaster, and the lobster taco in Hawaii that made her cry on the beach. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Faraaz Noor: Traitors, Wrestling and Jam on Scrambled Eggs Traitors finalist Faraaz Noor talks about the food in the castle, his mum's palak chicken, starting his food account and his strangest food combination. What do you eat in the Traitors castle, and how many plates of lasagne is too many? Faraaz Noor, a Faithful who made it to the final of The Traitors, joins Samuel Goldsmid to talk about food, family and life after the show. Faraaz tells us about the breakfasts, lunches and dinners in the castle (the lasagne night came to four plates), eating out of stress and boredom, and his first taste of alcohol-free prosecco. He also explains how he ended up in a wrestling ring. We also get into: • How his Pakistani heritage, his grandparents' cooking and his mum's palak chicken curry made him a foodie • His dad's lockdown habit of cooking huge batches of food nobody could finish • How he started his food review account, from a grainy video filmed in a car in Manchester to trying restaurants around the country • His favourite dish: a mixed grill, followed by a Basque cheesecake • His best dish (shakshuka) and a frozen-chicken disaster from his uni days • His quick guesses on who'll be a Traitor or a Faithful in the new Celebrity Traitors line-up • Coming up with his own restaurant, "The Faithful Grill" • His guilty pleasure: jam on toast with scrambled eggs on top Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jeremy Lee: 30 Years in the Making Chef Jeremy Lee has spent four decades in professional kitchens and almost as long writing his first cookbook. In this episode, recorded at Quo Vadis in the Soho institution's 100th year, he joins host Samuel Goldsmith to talk about Cooking, the book that lay fallow for 30 years, and Kitchening, the seasonal follow-up he wrote in a single January locked away in a Dorset farmhouse. Jeremy takes us from a childhood in the northeast of Scotland (a mother who pored over Elizabeth David, a father who made the butcher push a whole sirloin through the mincer) to an apprenticeship in the barren British food landscape of the late '70s, when the aubergine was still exciting and a privately educated kid in a kitchen was an anathema. He explains why "kitchening" is a genuine Old English word, why seasonal cooking is not a trend, and why restaurant food got lighter, smaller and better. Along the way: medlars versus Pink Lady apples, the case for domesticating British rabbit, a beef à la mode so over-set you could have played football with it in front of Terence Conran, and receiving an MBE from Princess Anne on what turned out to be a final outing with his sister. In this episode: • Why Cooking took 30 years, and Kitchening took one month • Good bread, good butter, good eggs: the only advice a new cook needs • What Alastair Little, Rowley Leigh and Simon Hopkinson changed forever • Quince gluts, mast years, and why the seasons teach you to expect nothing • Quick-fire round: one cuisine forever, the worst waste of money, and the fictional character he'd have dinner with Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Real Housewives of London series two is streaming now on Hayu. Samuel Goldsmith sits down with Nessie Welschinger — cake designer, Real Housewives of London star and founder of Chelsea Cake Company — for a conversation that runs from royal commissions to kitchen catastrophes. Nessie explains how she left a decade in banking to teach herself cake decorating from YouTube, coded her own website from a Coding for Dummies book, and ended up delivering Queen Elizabeth II's 90th birthday cake to the Tower of London just two weeks after giving birth. She talks about growing up between Singaporean and Egyptian kitchens — her grandmother chopping jute mallow for molokheya on her lap in front of the telly — and why the kitchen is her place of peace. There's also Bake Off: The Professionals (and the carrot showpiece that went very wrong on camera), the reality of filming Real Housewives while raising three kids, a Christmas dinner featuring home-churned butter, a mandoline accident with a pot pie, and the durian story you won't forget. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting. Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed. In this episode: • 00:00 — Welcome back (and how she compares to Rick Stein) • 03:32 — The batch cookbook, and why most batch cooking is too much work • 10:26 — The goose fat roast potato freezer trick • 15:19 — The secret pot of MSG • 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair • 20:20 — Favourite dish: chicken wings with a bump of caviar • 26:08 — Confessions: bubblegum ice cream and a very bad undercut • 28:27 — The Grumble, her imaginary all-potato pub • 32:17 — The misconception she wants to fix • 35:11 — Guilty pleasure: tinned fish • 37:29 — Quick fire • 41:15 — What good food means Poppy's Absolutely Delicious Batch Cookbook is out now. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world. Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Angellica Bell joins Samuel Goldsmith live at the Good Food Show in Birmingham for an episode about the food that made her. She takes us back to her grandmother's tiny London kitchen - a St Lucian chef who cooked entirely by instinct, never opened a cookbook, and had Angellica gutting fish and frying chicken by the age of six. There was a blackberry bush in the garden, a pot always on the stove, and an open door for anyone who knocked. From there: student survival food (pasta, baked beans and cheese), the Dairy Book of Home Cookery that three generations of her family have cooked from, and the Celebrity MasterChef run she almost turned down, including the vanilla cupcake baked Alaska she gambled the competition on. Angellica also talks CBBC and the bag of fan mail she's never thrown away, what food is really like inside the Celebrity Big Brother house, why the dinner ladies who fed her at the start of her career still mean so much, and the death row meal that unapologetically combines a roast with a Christmas dinner. Plus she sets a new record in our quickfire round. In this episode: Learning to cook Caribbean food with her grandmother Why she never listed food as an "interest" before MasterChef Winning Celebrity MasterChef and cooking in professional kitchens Food, shopping lists and strategy in the Big Brother house School dinners, canteen food and why they matter Her ultimate three-course meal Good Food is hosted by Samuel Goldsmith. Recorded live at the Good Food Show, Birmingham. Follow, rate and review wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Please note: this episode contains frank discussion of drug and alcohol addiction as well as some explicit language Chef and writer Alasdair Gill joins Samuel Goldsmith to talk about his raw new book, Knives and Spoons — a memoir-with-recipes charting his rise from kitchen porter to head chef, and his journey through addiction to recovery. Alasdair opens up about why kitchens took him in when nowhere else would, growing up as the son of the late restaurant critic A.A. Gill, and how food became the thing that kept his life on track. He also shares the chaos of catering a castle wedding with two waiters, why he'd rather have a baguette and a pickle than fine dining, and his surprisingly poor crisp flavour ideas. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Musical comedy duo Flo & Joan join us to talk food, family, life on the road and the stories behind their latest shows. They reveal why the thought of Andrew Lloyd Webber turning up to their one-man musical is the stuff of nightmares, how they created a new show using another band’s abandoned setlist, and what it’s really like performing and eating your way through Edinburgh Fringe. Plus, we hear about a spectacular cooking disaster involving a fistful of cloves, a mushroom soup with unfortunate consequences, an alarming relationship with crisps, and the secret to a properly good bacon sandwich. Expect sisterly chaos, strong opinions on food and plenty of culinary confessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vivek Singh has spent the last 25 years redefining what Indian fine dining can be. As the chef behind London's iconic Cinnamon Club, he joins the Good Food podcast to reflect on the restaurant's remarkable journey, the dishes that changed perceptions of Indian cuisine, and the stories that have shaped his career. Vivek shares how he deliberately challenged expectations when The Cinnamon Club first opened, removing familiar curry-house staples in favour of regional flavours, seasonal British ingredients and bold new ideas. He explains why one deeply personal dish, "Papa Pigeon", has never left the menu, how his mother's pumpkin chutney became an unlikely signature, and why the restaurant's 25th anniversary tasting menu celebrates both tradition and innovation. Along the way, Vivek looks back on growing up in eastern India, where community celebrations revolved around home-cooked food, and recalls the Bengali wedding meal that introduced him to the prawn curry that remains his favourite dish to this day. He also reveals his biggest kitchen disaster, the surprising ingredient he thinks is overrated, and the guilty pleasure he can't resist. Whether you're fascinated by restaurant history, passionate about Indian food or simply love hearing the stories behind unforgettable dishes, this episode is packed with warmth, humour and plenty of inspiration. **In this episode:** * 25 years of The Cinnamon Club * Reinventing Indian fine dining * The story behind "Papa Pigeon" * Childhood food memories from Bengal * Why regional Indian cooking matters * His favourite Bengali prawn curry * The biggest kitchen disaster of his career * The Five Guys milkshake he swears by Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recorded live at the Good Food Show, Samuel Goldsmith sits down with pop star and Steps member Claire Richards. Claire reveals the origin of her legendary Pasta a la Claire — born on a 1990s Steps VHS and originally made with packet ham and a tin of tomato soup — and how she's since given it a grown-up makeover. She talks growing up on her mum's "mince-based" cooking outside London, teaching herself Thai curry after her honeymoon, and the four-hour ragù she perfected after a trip to Bologna. There's life on the road too: dodgy service-station sandwiches and Ribena in the 90s, why she now asks for Whispering Angel on her rider, the one day every tour she takes over the kitchen to cook for the whole crew, and the strict no-spice rule before a show. Plus: eating caviar off her hand at the British Fashion Awards, crunching prawn shells in Japan, her M&S ambassador role and the new strawberry sparkling wine, the Celebrity MasterChef fish pie disaster involving very runny mash, and which Steps member she'd pick as her sous chef. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, actor, presenter and podcast host Natalie Cassidy sits down with Samuel Goldsmith to talk about the food that has shaped her life. From treasured memories of her mum's traditional cooking to winning Cooking with the Stars, Natalie shares how food has always been at the heart of family, comfort and celebration. They chat about her new memoir Happy Days, life after EastEnders, why she's happiest cooking a Sunday roast, and the Italian family meals she could eat every day. Natalie also reveals her biggest kitchen disasters (including a memorable raw chicken Kyiv incident), her love of M&S crisps and wine, and the Good Food recipe she swears by for perfect Yorkshire puddings. Plus, she picks her dream EastEnders cooking team, shares her favourite foodie finds from the Good Food Show, and answers our quick-fire food questions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Monty Don joins the Good Food Podcast to talk about the connection between gardening, cooking and eating well. Monty shares why seasonal ingredients are at the heart of everything he cooks. He also reveals the biggest misconception people have about his life, explains why he's never had a ready meal, and shares the story of filming rhubarb in Wakefield, which he says was even colder than filming polar bears in Canada. Samuel and Monty discuss: 🌱 How to start growing your own fruit and vegetables 🍅 The joy of cooking with seasonal produce 🥔 Why potatoes are the perfect crop for beginners 🍝 Monty's favourite pasta recipe and his foolproof carbonara tips 🌍 His travels filming gardens around the world 📺 What really goes on behind the scenes of Gardeners' World Listen to more Good Food Podcast episodes wherever you get your podcasts, and discover hundreds of recipes at goodfood.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on the Good Food podcast, we're joined by bestselling author and broadcaster Dawn O'Porter. Dawn chats to us about her new memoir Hungry Eyes which covers the meals that have shaped her life, and why bringing people together around the table means more to her than ever. She shares stories from her time in LA, her Celebrity MasterChef experience, and reveals why a slow-cooked Sunday roast is hard to beat. Dawn takes on our quick-fire questions, confesses to her biggest kitchen disaster, and tells us why good food to her is about so much more than what's on the plate. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before he became one of the internet's best-known fish experts, Andrej was stuck in a corporate career that left him miserable. In this episode of the Good Food Podcast, he shares the remarkable journey that took him from spreadsheets to Le Cordon Bleu, opening his own oyster bar, becoming one of the world's few certified fish sommeliers, and embarking on a mission to cook every fish species on Earth. Along the way, Sam and Andrej discuss why the UK has such a strange relationship with seafood, why his GP told him to eat less fish, and the unforgettable meal that first sparked his lifelong obsession with the sea. Expect plenty of laughs, strong opinions on fish and chips, and a confession involving KFC that's almost as surprising as his love of chicken feet. Whether you're a seafood fanatic or someone who's only ever ordered cod and chips, this is a fascinating conversation about curiosity, craftsmanship, and finding the courage to completely change your life. In this episode: * How Andrej became a certified Fish Sommelier * Why he left the corporate world for food * The mission to cook every fish species * What makes great fish and chips * The surprising truth about the UK's seafood culture * Chicken feet, KFC and quick-fire confessions Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on the Good Food Podcast, Sam sits down with Australian food icon Donna Hay to talk about her new book Sunshine, Lemons & Sea Salt, the stories behind her signature style, and why sharing food is always better than serving individual plates. From turning down a job offer from Martha Stewart to creating one of the world's most successful food magazines, Donna reflects on the career-defining moments that shaped her approach to cooking, publishing and creativity. She also shares the inspiration behind her Disney+ series Coastal Celebration, explains what makes a recipe truly TV-worthy, and reveals why she's encouraging a new generation of cooks to put down TikTok and pick up a trusted cookbook. Along the way, there's plenty of laughter, a passionate defence of pavlova, a disastrous barbecue that ended with the fire brigade kicking down her front door, and an unexpected deep dive into the Australian love affair with Delta Goodrem. Plus, Donna takes on our quick-fire questions, reveals her favourite recipe from the new book, and explains why good food is really all about good memories. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

What happens when a data scientist quits his job, loses everything to COVID, and accidentally becomes one of the biggest food creators on the internet? In this episode, Samuel Goldsmith sits down with Nigel Ng, the man behind Uncle Roger, to talk about his journey from broke comedian microwaving £3 curries to opening restaurants and publishing his debut cookbook. Nigel shares how a lockdown reaction video turned into a global phenomenon, why MSG is the most misunderstood ingredient in your kitchen, and what it took to import an $80 flower from Ecuador for a single recipe. In this episode, you'll hear about: - The origin of Uncle Roger and the viral egg fried rice video - Why Nigel quit data science just six months before the pandemic - His new London restaurant Kawan and the design philosophy behind it - The truth about MSG: what it is, why people fear it, and how to use it - His debut cookbook with Simon & Schuster and the painstaking process behind it - Malaysian street food culture vs. British pub culture - His pitch to Jamie Oliver (Jamie, ball's in your court) - Quick-fire round: truffle is a waste of money, Wagamama's is the worst thing he's eaten, and he'd dine with Cloud from Final Fantasy VII 🎙️ Listen now and subscribe to the Good Food Podcast wherever you get your podcasts. For more recipes and inspiration, visit goodfood.com or download the app. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Samuel Goldsmith is joined by husband-and-wife duo Sarit Packer and Itamar Srulovich, the founders of Honey & Co, to talk about food, hospitality, and the joy of feeding people. From their childhood food memories, one shaped by English cooking, the other by the rich flavours of Jerusalem and the wider Middle East, to building one of London’s most beloved restaurant groups, Sarit and Itamar share the story behind Honey & Co and their latest cookbook, Honey & Co: The Daily Dish. We chat about why “Middle Eastern food” is more of a sensibility than a cuisine, the dishes they could happily eat for the rest of their lives, and the cultural differences between British politeness and Middle Eastern generosity at the dinner table. They reveal their biggest kitchen disaster involving worms, sand and pasta, debate the merits of tahini, confess their love for Doritos and McDonald’s milkshakes, and explain why good food always comes down to three things: love, attention and ingredients. Warm, funny and full of delicious tangents, this episode is a celebration of cooking, community and finding joy in everyday meals. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Samuel Goldsmith visits the Saturday Kitchen studio to talk with executive producer Amanda Ross about 20 years of the BBC's iconic Saturday morning show. Amanda shares how the production really works — from recipe rehearsals to managing Michelin-starred chefs who can't cook and talk — plus the story behind retiring the Omelette Challenge, launching TV careers, and what's planned for the 20th anniversary special. Includes culinary confessions and quick-fire questions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ilhan Mohamed Abdi joins host Samuel Goldsmith to talk about food, faith and family through the lens of her new cookbook, The Ramadan Kitchen. From Somali rice and samosas to crispy salt-and-vinegar crisps and homemade pizza, Ilhan shares the dishes that shaped her childhood, the traditions behind Ramadan cooking, and why food should always feel welcoming rather than intimidating. They discuss what Ramadan really means beyond fasting, how different cultures celebrate through food, and why experimenting in the kitchen matters more than authenticity. Ilhan also reveals the recipe that made her famous online, the bread recipe she was desperate to perfect and the Somali comfort food she’d choose as her ultimate death row meal. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cookalong with Chetna Makan. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, food writer and youtuber Chetna Makan joins Samuel Goldsmith to talk about her mission to simplify Indian home cooking. In her new book, 5 Ingredient Indian she has set herself the challenge of creating delicious, authentic India recipes with just 5 ingredients. From comforting dals and stuffed parathas to family curries and cardamom cakes, she explains why making Indian food more accessible has always been at the centre of her cooking. The pair also chat about growing up in India, moving to the UK, the culture shock of scheduling dinner plans, and how Bake Off unexpectedly launched Chetna’s food career. Expect stories about leftovers, entertaining, regional Indian food and most importantly Greggs chicken bakes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Good Food Podcast, Samuel Goldsmith sits down with the groundbreaking Clare Smyth MBE, the first British female chef to run a restaurant with three Michelin stars. Recorded on location at her new London bistro Cornucopia, Clare opens up about the realities of life at the very top of the restaurant world. From growing up on a farm in Northern Ireland to running some of the world’s most celebrated kitchens, Clare reflects on ambition, identity, mentorship and the pressure of perfection. She shares stories from her years working with Gordon Ramsay and Alain Ducasse, talks about opening restaurants “taking years off your life”, and explains why she now prioritises personality, diversity and joy in her kitchens. There’s also plenty of food talk, including how to roast chicken, the recipe for perfect roast potatoes, crisps, cheap sherry in trifle, and why fish and chips absolutely must come with the right malt vinegar (Sarsons, of course). Expect honesty, humour, culinary confessions, and a fascinating glimpse behind the scenes of modern fine dining from one of Britain’s greatest chefs. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we sit down with Michelin-starred chef Nicholas, who takes us on a journey from his childhood in rural northern Sweden — raised near the country's largest ski resort on the Norwegian border — to running a fire-only restaurant in Stockholm. Nicholas shares how growing up among the Sami indigenous community shaped his cooking philosophy, why he refuses to use chocolate, lemon, or olive oil in his Stockholm kitchen, and how his mother's approach to buying 50 kilos of plums at the right price still influences his restaurant today. We dig into the art of Swedish preservation — pickling, fermenting, and jamming everything from asparagus to cloudberries — and why Nicholas believes our obsession with "fresh at all costs" is a little bit mad. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, host Samuel Goldsmith sits down with Si King to talk about food, cooking and how his approach to eating has evolved, and what the Hairy Bikers means to him now. Si shares the dishes he loves to cook at home, the ingredients he always comes back to, and how his relationship with food has evolved in recent years. He reflects on everyday eating, building simple routines in the kitchen, and making food work in real life. They also discuss the balance between enjoyment and practicality, from quick midweek meals to more considered cooking, as well as Si’s go-to flavours, favourite comfort foods and kitchen habits. Plus: the meals he never gets tired of, what’s always in his fridge, and a quick-fire round covering favourite dishes, guilty pleasures and cooking fails. In this episode: • Si King on his current approach to food and cooking • Everyday meals and simple kitchen routines • Favourite ingredients, flavours and comfort dishes • Making food work in real life • Quick-fire: go-to meals, guilty pleasures and kitchen disasters Si King is best known as one half of the Hairy Bikers. A long-time advocate for good, accessible food, he has written and presented widely on cooking, bringing a practical and down-to-earth approach to the kitchen. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Writer and cook Tamar Adler joins Samuel Goldsmith to talk about the meals we actually make, the ones thrown together when we're tired, hungry, and just trying to eat. From her time at Chez Panisse with Alice Waters to her new life in Madrid, Tamar makes the case for lazy cooking, leftover rice, and a pot of perfectly tender beans. She shares the story behind her latest book Feast on Your Life, why she wrote it during a period of depression, and how the kitchen became a place to look for small moments of joy. Along the way: fish and chips that never happened, a savory pavlova nobody should make, an imaginary restaurant called Dregs, and the cooking disaster involving a finger cot and a plate of endive. This is a conversation about trusting your instincts, ignoring the noise, and why good food is whatever makes you feel alive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, host Samuel Goldsmith sits down with food writer Ranie Saidi to explore the deeply personal story behind his debut cookbook, The Malay Cook. What began as a journey through grief after the passing of his grandmother became a celebration of Malay food, family, and identity. Ranie opens up about how his grandmother's recipe book was stolen after her death and how he set out to recreate her dishes from taste memory, with help from his aunt and years of trial and error across Malaysian restaurants in London. He shares how therapy led him to reconnect with his happiest memories: cooking alongside his grandmother, a beloved wedding caterer in Malaysia. We dive into the foundations of Malay cooking. The "four sibling" spices, the central role of coconut, and the turmeric marinade tradition and hear the beautiful origin story of Samine Rice, a rainbow-colored dish born from monsoon season hardship. Ranie also breaks down the differences between sambal varieties, explains the distinction between Malay "gulai" and Indian-style curry, and makes a compelling case against the obsession with food "authenticity." Plus: Ranie's dream speakeasy restaurant concept, his guilty pleasure cheese and onion sandwich, and a lightning-round that includes cow's testicle, Storm from the X-Men, and the perfect crisp flavour. In this episode: • How cooking became a path through grief and identity • The stolen recipe book that inspired The Malay Cook • Key Malay ingredients: the four sibling spices, coconut, and turmeric • Samine Rice and its rainbow origin story • Ramadan, Eid, and how Malaysian food traditions mark the calendar • Sambal explained: vinegar, coconut, soy sauce, and more • Quick-fire: favourite dishes, cooking disasters, and dream restaurants Ranie Saidi, aka The Malay Cook, is a London-based recipe developer, writer and supper club host celebrating Malaysian Malay heritage through modern, accessible cooking. A 2023 Yan Kit So Award finalist, his recipes are rooted in the everyday dishes his grandmother - a wedding catering cook - made while he was growing up. He sells his Malay sauces through Delli Market and hosts supper clubs at Soho House and Boundary Shoreditch. His work has been featured in the Financial Times and Olive Magazine. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

BOSH creators Henry Firth and Ian Theasby sit down with Samuel Goldsmith to talk about making plant-based food exciting, accessible, and genuinely delicious. From their new ready meal range and nutritional yeast seasonings to their latest cookbook More Plants, the duo shares practical tips on whole food plant-based eating, the truth about supplements like creatine and omega-3s, and why they've never been fans of the "V word." Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Baker and author Edd Kimber — the first-ever winner of The Great British Bake Off — joins us to talk about his latest book Chocolate Baking, which puts one of our favourite ingredients centre stage. Edd shares the fascinating history of chocolate, from Mayan drinking rituals to modern bean-to-bar innovation, and explains why chocolate doesn't always have to be the dominant flavour in a recipe. We also dig into the ethics and economics of chocolate pricing, Edd's obsession with Tonka beans, his mum's apple crumble (and why the jammy middle layer is the best bit), and what makes a truly perfect chocolate chip cookie. Plus, Edd opens up about navigating life after reality TV, the challenges of being defined by a single moment, and the Nigella announcement. Stick around for quickfire questions, including Edd's signature "can't be bothered" meal and the fictional character he'd most like to have dinner with. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Silk Roads, Saffron Rice, and the Stories Our Food Carries Did you know every apple in the world can be traced back to Kazakhstan? In this episode, Samuel Goldsmith sits down with Anna Ansari — Iranian American cook, former trade lawyer, and author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing — to explore how food has connected cultures across Central Asia for centuries. Anna shares how a plate of Uyghur food in 1990s Beijing tasted unexpectedly like home, why Uzbek plov is far more than the sum of its five humble ingredients, and how cooking Iranian stews became a way to root her blended British-American-Iranian family in tradition. Along the way, they talk nasi goreng technique, the myth of culinary authenticity, and why a Tootsie Roll is her ultimate guilty pleasure. In this episode: How the ancient Silk Roads shaped the food we eat today The surprising Central Asian origins of apples, melons, and rice Why authenticity in food is more fluid than we think Anna's death-row dish: tahchin (Iranian saffron rice cake) Cooking as connection — to heritage, family, and home Quick-fire confessions: gnocchi disasters, pulled pork parties, and bumpy cake About the guest: Anna Ansari is the author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. A former customs and trade lawyer with a background in Chinese studies, she writes about the intersections of food, history, and identity. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why Only 4% of Us Get Enough Fiber and Why It Matters Way More Than You Think Registered nutritionist and bestselling author Rhiannon Lambert joins host of the Good Food podcast, Samuel Goldsmith, to tackle one of the most overlooked nutrients in our diets: fibre. In this episode, Rhiannon explains why the UK is facing a fibre crisis, how ultra-processed foods reshaped the way we eat, and what the latest science says about gut health, longevity, and disease prevention. She also shares her simple 30/30/30 formula for getting more fibre without overhauling your life, plus the truth about supplements, sugar swaps, and nutrition myths that won't go away. In this episode, you'll learn: • Why fibre is about far more than digestion. From heart health to cancer prevention to living longer • How the rise of convenience food left us eating less fibre than during WWII rationing • The NOVA scale: what "ultra-processed" actually means (and why baked beans aren't the enemy) • Rhiannon's 30/30/30 formula for hitting your fibre target one meal at a time • Which supplements are genuinely worth taking and which ones are overhyped • Why less than 2% of nutrition advice on TikTok is accurate About the guest: Rhiannon Lambert is a Harley Street registered nutritionist, founder of Rhitrition, and author of The Fiber Formula and The Unprocessed Plate. She's known for cutting through wellness noise with clear, evidence-based advice. 📖 The Fiber Formula is out now. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Baker and patisserie expert Matt Adlard joins The Good Food Podcast to talk about his new book, The Science of Baking, and what really goes on behind those picture-perfect desserts. Matt shares how a DM from his editor led to writing a book that demystifies the "why" behind baking — from why you use a bain-marie for cheesecake to why your soufflé needs to be served immediately. He opens up about being entirely self-taught, learning from scientific journals and fellow bakers on social media, and building a "recipe locker" of perfected fundamentals he mixes and matches to create new desserts. In this episode, you'll hear about: How Matt went from studying international business to becoming one of the most-followed bakers online Growing up with a Michelin-star chef father — and why he still didn't learn to bake at home The toast test for finding hotspots in your oven Why ingredient substitutions (yes, even swapping cream cheese brands) can ruin your bake Pro tips for the perfect lemon tart, including his dad's original recipe The croissant disaster during a 30°C photo shoot His most memorable baking fails — including a three-tier birthday cake that collapsed at his mum's 60th Why "chasing perfection" is his philosophy, and why he wants you to see the mess behind the magic Plus: quickfire questions, a guilty pleasure involving squirty cream, and what good food really means to Matt. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for an in-depth conversation with acclaimed food writer and Indian cooking expert Maunika Gowardhan. In this episode, Maunika shares her passion for regional Indian cuisine, demystifying the diverse culinary traditions that span India's states. Discover the fascinating origins of Indian spices, from pepper's ancient use before chillies arrived to the Portuguese influences in Goan cooking. Maunika reveals how geography, climate, and history shaped dishes across regions, from Mumbai's Sunday fish curry tradition to Bihar's smoky lamb dishes and Bengal's Portuguese-inspired prawn pie. In this episode: • The true meaning of "curry" and its regional variations • Essential spices every home cook should own (and how to store them properly) • The evolution of Indian food in the UK and London's thriving regional restaurant scene • Behind-the-scenes stories from 20 years researching recipes in Indian homes • Celebrating Holi with traditional drinks like thandai and beloved street snacks • Why Maunika's grandmother's 22-ingredient crab curry remains her ultimate comfort food Perfect for food enthusiasts curious about authentic Indian cooking, this conversation goes beyond takeaway staples to explore the untapped depth of regional Indian cuisine, from coastal seafood curries to northern slow-cooked lamb dishes. Maunika is an Indian chef and bestselling author known for her fresh, accessible approach to authentic Indian cooking. Born and raised in Mumbai, she shares vibrant recipes rooted in heritage and family tradition. A popular contributor to olive magazine and BBC One’s Morning Live, she also writes for Vogue India. Curry is Maunika’s fourth cookbook, following Tandoori Home Cooking, the Times-bestselling Thali and her debut, Indian Kitchen, loved by cooks worldwide. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ever wondered why wine lists feel so intimidating? Or whether that £7 bottle is actually any good? Tom Gilbey—blind tasting expert, social media sensation, and author of the new book Thirsty—joins us to demystify the world of wine with warmth, wit, and zero pretension. In this episode, Tom shares how a freezing ice bath video accidentally launched his viral wine education journey, why his family's wine dynasty dates back to the Crimean War (complete with some questionable marketing tactics), and the surprising story of Iron Maiden's drummer's very expensive taste in Bordeaux. You'll discover: The truth about wine pricing and when you're really just paying for the name Why South Africa and Portugal are the wine regions to watch right now How to actually taste wine in a restaurant without feeling awkward What "corked" wine really means (and why wet cardboard is involved) Tom's comfort food obsession: chicken, ham, and tarragon pie with a buttery Chardonnay Why natural wine divides opinion—and why that's actually fine The rise of English wine that rivals £80 white Burgundy Tom also reveals his biggest barbecue disaster, his sweet tooth weakness that keeps him running marathons, and why fermented grape juice should simply be there to make us laugh. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for an inspiring conversation with Suzie Lee, winner of BBC's Best Home Cook 2020 and host of her own BBC series. From winning a national cooking competition to navigating lockdown with two young children, Suzie shares her remarkable journey blending Northern Irish and Chinese heritage through food. In this episode, Suzie opens up about: Creating accessible Chinese recipes using everyday ingredients (yes, even sausages in dumplings!) Balancing her day job as an accountant with TV shows and three bestselling cookbooks Honoring her late mother's legacy through the Simply Chinese trilogy The challenges of maintaining authenticity while making food approachable for families Teaching her children Cantonese and preserving cultural heritage through cooking Why her family's Northern Irish takeaway (running since 1980) still influences her cooking today Discover Suzie's favorite 20-minute dumpling recipe, her thoughts on fusion food, and why she believes every day should be celebrated. Plus, she reveals her guilty pleasure (chips!), shares lockdown cooking chaos with her kids, and explains why Northern Irish produce is world-class. Whether you're interested in Chinese cooking, family food traditions, or simply love hearing honest stories about balancing passion projects with real life, this episode is for you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Good Food Podcast, host Samuel Goldsmith welcomes Sam Heughan, well-known for his role as Jamie Fraser in the hit series Outlander. Sam shares his deep connection to Scotland, his love for Scottish single malt whiskey, and the inspiration behind his brand, The Spirit of Home. The conversation delves into Sam's recent experiences playing Macbeth at the RSC, his hotel dining habits, and his culinary enthusiasts paired with an affinity for cocktails. Sam also discusses his passion for fitness, his travel adventures, and his distillery, The Galloway Distillery, which produces award-winning spirits. The episode concludes with quickfire questions, revealing Sam's favorite dishes, culinary confessions, and much more, offering a fascinating blend of food, culture, and storytelling. Sam Heughan is a Scottish actor, producer and author, best known for his starring role as Jamie Fraser in the globally acclaimed television series Outlander. Born in Dumfries and Galloway, he trained at the Royal Scottish Academy of Music and Drama before building a career across theatre, film and television. Beyond acting, Heughan is the co-founder of the spirits brand Sassenach, an endurance athlete, and a committed philanthropist through his charity initiative My Peak Challenge. He is also a New York Times bestselling author and a passionate advocate for Scottish culture, food and drink. His latest book The Cocktail Diaries is out now. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Good Food, host Samuel Goldsmith sits down with Bettina Campolucci Bordi. Chef, author, and founder of Bettina's Kitchen Academy, to explore the evolving world of wellness, retreat cooking, and plant-based cuisine. Bettina shares her remarkable journey from food and beverage manager to self-taught retreat chef, starting with plant-based, gluten-free retreats in southern Spain over a decade ago. She reveals the unique challenges of retreat cooking, from working with unfamiliar kitchens and local teams to creating nutritionally dense menus that satisfy diverse dietary needs. Key Topics: • The surprising truth about longevity: why community matters more than diet• How to add variety to your plate without overcomplicating things• The "less is more" philosophy in an age of wellness trends and biohacking• Simple swaps for incorporating more plants and pulses into your diet• Why retreat chef training is different from traditional culinary education• Growing up between East Africa and Scandinavia and its influence on her cooking Bettina also discusses her cookbooks, including Celebrate, which focuses on creating inclusive dishes that work for guests with different dietary requirements. Plus, she shares her recipe for Swedish meatballs made with black beans, her technique for making aged cashew cheese, and why she believes cooking for yourself is an act of self-care. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for an inspiring conversation with broadcaster Mariella Frostrup and chef Belles Berry about their groundbreaking cookbook Menolicious and their mission to transform how we talk about menopause and midlife health. In this episode, you'll discover:• How Mariella and Belles met while campaigning for affordable HRT in Parliament Square and decided to create a cookbook that fills a massive gap in the market• The truth about menopause and perimenopause, including why the psychological symptoms like anxiety, brain fog, and insomnia are often more challenging than hot flushes• Why menopause has been shrouded in shame for centuries and how Victorian-era "treatments" were shockingly harmful• Practical nutrition strategies for midlife health, including nutrient-dense foods, phytoestrogens, and blood sugar balance all in recipes that take under 30 minutes• Their favourite dishes from the book, from fragrant salmon with miso broth to firecracker beef stir fry (that even sceptical husbands love!)• Cooking disasters, guilty pleasures, and why they've accidentally become the denim-clad Avengers of menopause advocacy Plus: Mariella and Belles share their best kitchen tips, health advice, and New Year's resolutions focused on joy, strength, and putting yourself first. Whether you're navigating perimenopause, supporting someone who is, or simply want to eat better in midlife and beyond, this episode is packed with wisdom, warmth, and delicious inspiration. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if the key to better mood, energy, and gut health was sitting in your fridge right now? In this fascinating episode, host Samuel Goldsmith sits down with Professor Tim Spector, bestselling author and leading nutrition scientist in his own kitchen to explore the surprising science behind fermented foods. In this episode, you'll discover: • Why fermented foods work faster than you think with mood and energy improvements showing up in just days, not weeks • The groundbreaking truth about "postbiotics": how even dead microbes can boost your immune system (yes, really!) • Which everyday foods are secretly fermented and which commercial products are worth your money • Tim's citizen science study with 9,000 participants that revealed over 50% experienced reduced bloating and better mental clarity within two weeks • Simple swaps to sneak ferments into your daily diet without overhauling your entire routine • Why your gut microbes need "cruise ships" of diverse bacteria and how to send them regularly Plus Tim shares his biggest fermenting disaster (involving turmeric kombucha and his ceiling), reveals why he went vegan but couldn't give up cheese, and explains the future of precision fermentation that's already changing how we make food. Whether you're a fermentation sceptic or a kombucha convert, this episode will change how you think about the food on your plate and in your gut. Tim Spector is Professor of Epidemiology at King’s College London. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life and The Food for Life Cookbook, and scientific co-founder of ZOE, the nutrition science company. With a focus on cutting-edge science and honoured with an OBE for his work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world. His latest book, Ferment, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system. In this episode, you'll discover: • Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you. Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Samuel Goldsmith as he welcomes the ever-energetic Joe Wicks, bestselling author, global online coach, and the man who got millions moving during lockdown, for an inspiring conversation about food, fitness, and family. In this episode, Joe shares the philosophy behind his new book, Protein in 15, packed with quick, high-protein recipes for busy lives. Discover Joe’s practical tips for getting back into the kitchen, the importance of whole foods over ultra-processed options, and how meal planning can transform your health and mood. The discussion also dives into the realities of parenting, the challenges of healthy eating on a budget, and Joe’s candid thoughts on sugar, motivation, and mental well-being. Plus, enjoy fun stories, favourite recipes, and quick-fire questions that reveal Joe’s kitchen secrets and guilty pleasures. Whether you’re looking for inspiration to cook more at home or seeking a fresh perspective on health, this episode is full of actionable advice and uplifting energy. Joe Wicks is on a mission to make the world fitter, healthier, and happier. Best known as The Body Coach, he has transformed the way millions approach fitness and nutrition through his online HIIT workouts, bestselling books, and hugely popular fitness app. Joe shot to fame with his Lean in 15 recipe book series and became known as the nation’s P.E. teacher during the COVID-19 pandemic, leading daily livestreamed workouts for families around the world, which earned him an MBE. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Get ready for the ultimate Christmas cooking inspiration on this festive episode of the Good Food Podcast! Host Samuel Goldsmith is joined by Hang Fire BBQ’s Sam Evans and Shauna Guinn. The award-winning pitmasters, BBC hosts, and icons of the UK barbecue scene share their best holiday recipes, Christmas barbecue tips, and festive food stories. In this episode, Sam and Shauna dive into their journey from Cardiff students to celebrated restaurateurs, including their legendary American BBQ road trip, their unforgettable encounter with Dolly Parton, and the launch of Wales’ first Fire and Barbecue Festival. They reveal their go-to Christmas dinner ideas, from brined and smoked turkey to flavour-packed Southern sides, plus honest confessions about holiday kitchen disasters, guilty pleasures, and the Christmas dishes they love (and loathe!). Whether you're planning a Christmas barbecue, looking for festive entertaining ideas, or just want new holiday cooking inspiration, this episode serves up practical tips, heartwarming stories, and plenty of laughs. Tune in for Christmas recipes, barbecue techniques, and festive food ideas to make your holiday season unforgettable.Sam Evans and Shauna Guinn are fire chefs, street food pioneers, restaurateurs, cookbook authors, and TV presenters. They launched their BBQ brand Hang Fire in 2013 after a Southern US road trip, mastering American BBQ and Southern cuisine. Credited with kickstarting Wales’ street food and pop-up movement, they have won awards for sustainable, creative cooking and authored the international bestseller Hang Fire: Adventures in American BBQ. Stars of BBC’s Sam & Shauna’s Big Cookout, they now focus on teaching backyard BBQ, hosting festivals, creating bespoke events, recipe writing, and making regular TV and radio appearances.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this festive episode, host Samuel Goldsmith welcomes Suzanne Mulholland, also known as The Batch Lady. Known for transforming family cooking with her batch cooking techniques, Suzanne shares insights from her new Channel 4 show, 'Batch from Scratch: The Batch Lady Saves Christmas.' Suzanne discusses her methods for preparing Christmas meals in advance to save time and reduce stress, offering tips and tricks for efficient kitchen management during the holidays. From make-ahead dishes to managing oven space, Suzanne's practical approach to holiday cooking ensures a joyful and relaxed Christmas celebration. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this festive episode of The Good Food Podcast, host Samuel Goldsmith welcomes the legendary Dame Mary Berry. Mary shares heartwarming stories from her childhood, insights into her 90th year, and the inspiration behind her new book, Mary 90: My Very Best Recipes. The conversation covers family traditions, memorable moments with celebrity friends, and practical tips for stress-free holiday cooking. Mary reveals her favourite Christmas dishes, confesses her culinary shortcuts, and offers timeless advice on food, family, and relationships. Whether you’re looking for recipe inspiration or a dose of Mary’s signature warmth and wisdom, this episode is a holiday treat you won’t want to miss. Dame Mary Berry is the nation's favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry's Absolute Favourites, Mary Berry At Home and Mary Berry's Baking Bible. She was the much-loved judge on the BBC's The Great British Bake Off and has been teaching the nation to cook for over four decades. Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young. In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for a festive special as he welcomes legendary chef Rick Stein to unwrap the magic of Christmas. In this heartwarming episode, Rick shares cherished family traditions from his Cotswolds childhood, reveals the inspiration behind his new book Rick Stein’s Christmas, and offers a peek into his own holiday table, complete with roast goose, Christmas Eve fish, and the secrets to perfect gravy. Discover how Rick blends British and German traditions, navigates family memories both joyful and bittersweet, and brings his signature warmth to every festive feast. From Boxing Day leftovers to sparkling Shiraz, and even a few culinary confessions, this episode is packed with stories, laughter, and practical tips for your own celebrations. Pour yourself something festive, grab a mince pie, and settle in for a delicious conversation that captures the true spirit of Christmas with one of Britain’s most beloved chefs.Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey, Rick Stein's Long Weekends and Rick Stein’s India. Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a cookery school, food shops and a pub in the nearby village of St Merryn. In 2018 Rick was awarded an CBE for services to the economy. He divides his time between Padstow, London and Australia, where he also has two seafood restaurants by the sea in Mollymook, and Port Stephens NSW. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices