Want to learn more about vinegar? Looking for what to grow in your garden? We’ve chatted to experts and chefs across the country who all share their insider tips in cooking, butchery, cheese making and beyond.
If these episodes aren’t enough, click here to listen to even more episodes of our fun food podcast.
Maunika chats about her fascinating journey to a career in food writing and shares some of the secrets she’s learnt along the way. We find out why cooking onions properly is the Holy Grail of Indian cookery, how to balance dishes with different souring agents and why you don’t need cream to add richness to a dish.
Gen is a cook, author and expert in cooking over fire and talks about budget and blowout equipment, correct technique, the best fuel to use and some really inventive ways to cook with veggies this summer, including a brilliant BBQ carrot salad.
Matt Hill, co-founder of British charcuterie specialist Cobble Lane Cured, talks about curing meat, covering his career in butchery, why ’nduja is the ultimate zero-waste ingredient (make your own ‘nduja with our recipe), and some tips on making, buying and storing salami.
Shivi has written a new book, The Ice Kitchen, which aims to show you how to use your freezer to revolutionise your cooking and eating habits. Here, she talks about freezing as a way to make the most of seasonality and avoid waste and why everyone needs a freezer filing system.
Lucy returns to the podcast to share her tips on making the most of your kitchen garden during lockdown. She talks about how you can grow in any size space, even if you only have window boxes or pots and gives some great hacks, including how to keep supermarket growing herbs alive and sustainable pest control without using damaging chemicals.
British-Indian chef and Ready Steady Cook star, Romy Gill talks to us about how Indian food and veganism are natural partners.
You might not be able to visit Italy, but chef Gennaro Contaldo invited us to his East London home for a lesson in pasta making, plus he indulges us in some armchair escapism with his guide to the Amalfi Coast.
Spending lots of time in your garden? Learn how to look after it through the seasons with tips for pruning, planting and protecting garden wildlife.
Get a lesson in sustainability with chef Josh Niland as he talks to us about the unusual subject of fish butchery. You’ll also find out why his book may change the way we consume fish completely on its head.
Travel to Singapore from your sofa with chef Elizabeth Haigh’s stories and find out what inspired her to join the world of food in the first place.
Want to become a viral recipe sensation? American food writer, Alison Roman tells us about how she became an internationally acclaimed recipe writer and cookbook author, plus how to achieve her lo-fi cooking style yourself at home.
Escape to a farm via your earphones as James Whetlor talks to us about the goat world, and why we should all be eating more of this ethical meat. Try making goat ragu with our easy recipe.
Thought you knew your balsamic from your red wine in the world of vinegar? Think again! Bob Curbishley, product specialist at Belazu talks to us about the varieties of vinegar and new ideas for how to use them.
Making your way through your stack of cookbooks? Find out why The Flavour Thesaurus and Lateral Cooking should be top of your list as author Niki Segnit shares the secrets behind her success.
BBQ-ing at home this spring? Chef Josh Katz shares his tips for cooking meat and veggies on the grill, including his legendary cauliflower shawarma recipe which you can try for yourself here.