Cooking the Books with Gilly Smith
- Episodes
- 345
- Released
- weekly
- Latest episode
- Nov 12, 2026
About the podcast
Cooking the Books is about all of life through the prism of food, from climate change to culture and politics to people. It's for foodie book lovers who want to hear something more profound about the way we live, making the link between delicious food and the impact of food production on the land, all through four food moments from the books of our favourite food writers.
Cooking the Books with Gilly Smith is the winner of The Guild of Food Writers' Best Broadcast or Podcast Award 2022, and was shortlisted for Fortnum and Mason Best Podcast 2022 and 2024.
Hear how A-lister food writers have changed the conversation about food as Gilly talks through their four chosen food moments from their latest books. As she joins the dots between stories from the old country and food identity, plant-based recipes and climate change, she shows how a deeper connection with food really could save the planet.
Listen to all your favourite food writers from Claudia Roden to Yotam Ottolenghi, Sheila Dillon to Anna Jones, Prue Leith to Elisabeth Luard, Gill Meller to Ravinder Bhogal, Dan Barber to Raymond Blanc as Gilly finds what's cooking in the minds of our food writing stars.
Do support the podcast by subscribing, and PLEASE leave a review. You can do this by clicking HERE for the link to Apple Podcasts, click on Listen on Apple Podcasts under the show title and then click on Rating and Reviews! Thank you so much.
For more information and to join the mailing list, visit Gilly Smith
Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by ListenNotes and in the top 40 of food podcasts globally by FeedSpot
Theme music by Willy Zygier
Gilly Smith is also the presenter of the delicious. podcast and Leon's How to Eat to Save the Planet which was highly commended in the Guild of Food Writers Awards 2021. She won the Investigative Food Work Award for Right2Food (now known as the Food Foundation Podcast) in the same awards.
She also produced The Big Table for Philip Lymbery, CEO of Compassion in World Farming, and is the multi-award winning author of Taste and the TV Chef: how storytelling can save the planet (Intellect Books 2020)
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Episodes 345
Dr Dariush Mozzafarian: Food is Medicine
This week, we’re talking to world-renowned cardiologist and one of the most influential scientific minds, Dr Dariush Mozaffarian about Food is Medicine, his blueprint for a nutrition revolution that could mend …
Show notes
This week, we’re talking to world-renowned cardiologist and one of the most influential scientific minds, Dr Dariush Mozaffarian about Food is Medicine, his blueprint for a nutrition revolution that could mend our health, economy and planet.
Having served on the US President’s Council on Sport, Fitness and Nutrition under the Biden administration, he believes that good food is the solution not just for the human being but for society. He explains how the modern food system has became main driver of chronic disease, and how fixing it is within our grasp.
Pop over to Gilly's Substack for Extra Bites of Food is Medicine. And if you like what you hear on this ad free podcast, you can contribute to Gilly’s Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Diana Henry: Around the Table
This week, we’re live at Petworth Literary Festival with one of Britain’s very best food writers, Diana Henry to talk about her latest book, Around the Table: 52 Essays on Food and Life.In front of an audience …
Show notes
This week, we’re live at Petworth Literary Festival with one of Britain’s very best food writers, Diana Henry to talk about her latest book, Around the Table: 52 Essays on Food and Life.
In front of an audience of 250 food fans in the stunning St Mary’s Chuch in Petworth, Diana tells us why she wanted to publish a compilation of essays drawn from twenty years of her cookbooks.
Pop over to Gilly's Substack for Extra Bites of this lovely evening with Diana.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. .
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Priya Mani: Spiced
This week, we’re with historian and food writer, Priya Mani and her latest encyclopaedia of flavours, Spiced.After her success with The Visual Encyclopaedia of Indian Food, an A–Z, this is a ground breaking …
Show notes
This week, we’re with historian and food writer, Priya Mani and her latest encyclopaedia of flavours, Spiced.
After her success with The Visual Encyclopaedia of Indian Food, an A–Z, this is a ground breaking deep dive into a whole world of spices from Norway to the Greek Islands, Yunnan to the Gulf of Guinea, with recipes gathered from people on buses to long table dinners along the way, essays from friends and esteemed colleagues and a foreword from Harold McGee, it’s a modern classic.
Pop over to Substack for extra bites and a recipe from Spiced.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Alissa Timoshkina: Lozhka
This week, we’re with Alissa Timoshkina and her third cookbook about Eastern Europe, Lozhka.Loshka, meaning spoon, is about the symbolism of connection through nourishment. It is, she says, 'the simple kitchen …
Show notes
This week, we’re with Alissa Timoshkina and her third cookbook about Eastern Europe, Lozhka.
Loshka, meaning spoon, is about the symbolism of connection through nourishment. It is, she says, 'the simple kitchen object which time and again has the power to soothe and lift'. After her first book, Salt and Time in 2019 and Kapusta in 2025, Lozhka feels like she’s found a new confidence not just in telling stories about her homeland, but with an urgency in sharing its recipes and histories before they fade.
Pop over to Gilly's Substack for Extra Bites and a recipe from Lozhka.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Charlotte Wood: Love and Hunger
This week, we're with the award-winning Australian novelist, Charlotte Wood and her ode to cooking and food, Love and Hunger.To Charlotte, cooking is 'creativity in its purest form', but it’s taken nearly 15 …
Show notes
This week, we're with the award-winning Australian novelist, Charlotte Wood and her ode to cooking and food, Love and Hunger.
To Charlotte, cooking is 'creativity in its purest form', but it’s taken nearly 15 years to capture the attention of British readers with this book. Thanks to Nigella Lawson writing the foreword for this UK edition, and raving about it on her socials, comparing its flavour to Laurie Colwin’s Home Cooking, she’s big in Britain.
We chatted about the sensibility an award-winning novelist can bring to observations, confessions and memories through food, but she began by telling me how she was sprinkled by Nigella’s fairy dust.
Pop over to my Substack for extra bites and a recipe from Love and Hunger. And if you like what you hear on this ad free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Vicky Bennison: Eat Everything
In the last of our mini series of speakers from BrightonFoodStory, the food festival Gilly produced this year in her home town which is aimed at changing the conversation about the way we eat, we’re with Vicky …
Show notes
In the last of our mini series of speakers from BrightonFoodStory, the food festival Gilly produced this year in her home town which is aimed at changing the conversation about the way we eat, we’re with Vicky Bennison, the James Beard award-winning author of Pasta Grannies: Eat Everything.
Vicky was at BrightonFoodStory last weekend to talk about nonnamaxxing, the Instagram trend of yearning for the slower, simpler, more resilient way of the grandmother. You can find out more @BrightonFoodStory on Instagram and Substack.
Pop over to Gilly's Substack for Extra Bites and a recipe from Eat Everything.
And if you like what you hear on this ad free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Karen Newby: The Post Menopause Method
Ahead of BrightonFoodStory, the food festival on October 3rd that Gilly is producing in her home town aimed at changing the conversation about the way we eat, we’re meeting some of the speakers on the various …
Show notes
Ahead of BrightonFoodStory, the food festival on October 3rd that Gilly is producing in her home town aimed at changing the conversation about the way we eat, we’re meeting some of the speakers on the various panel discussions.
This week, we’re with Karen Newby, author of the Natural Menopause Method and its cookbook partner, and now The Post Menopause Method.
Karen will be on the Nonnamaxxing panel to talk about how to age healthily. The Instagram trend has highlighted the global yearning for a slower more wholesome approach to life, and Gilly asks her why we need a method to get through what she says could be the happiest and healthiest time of our lives.
Pop over to Gilly's Substack for Extra Bites and a recipe from The Post Menopause Method. And do come along to BrightonFoodStory on Saturday October 3. It's all free.
And if you like what you hear on this ad free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Hodmedod's: Whole Food
This week, we meet Nick Saltmarsh and Josiah Meldrum of Hodmedods to talk about the magic of beans in their debut cookbook Whole Food.Now, Hodmedods has long since become the byword for beans in Britain, and …
Show notes
This week, we meet Nick Saltmarsh and Josiah Meldrum of Hodmedods to talk about the magic of beans in their debut cookbook Whole Food.
Now, Hodmedods has long since become the byword for beans in Britain, and can claim a major role in elevating the plucky pulse to enjoy its moment in the sun. Gilly's just finished another series of Bang in Some Beans for The Food Foundation Podcast – watch out for that coming in mid October presented again by Melissa Hemsley - and it seems that beans really are having their moment.
Whole Food tells the whole story, joining the dots between farming and fibre, global and local, history and the power of storytelling to change the conversation about fibre and keep it there.
With recipes from King Richard II’s master chefs to ancient Arabic feasts, Southern Indian temple offerings to Hampshire blue poppies, this glorious read weaves legumes, seeds and pulses easily and affordably into delicious dishes that anyone can make. It’s a must read and it’s why Nick will be on the Magic Beans panel at BrightonFoodStory on Saturday Oct 3.
Pop over to Gilly's Substack for Extra Bites and a recipe from Whole Food. And do come along to BrightonFoodStory on Saturday October 3. All the details are on the BrightonFoodStory Substack and Instagram, and it’s all free.
And if you like what you hear on this ad free podcast, you can contribute to Gilly's Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Andrew Turvil: Blood, Sweat and Asparagus Spears
This week we’re with former editor of the Good Food Guide, Andrew Turvil and his book, Blood, Sweat & Asparagus Spears: The Story of the 1990s Restaurant Revolution.Like Andrew, Gilly was right in the centre of …
Show notes
This week we’re with former editor of the Good Food Guide, Andrew Turvil and his book, Blood, Sweat & Asparagus Spears: The Story of the 1990s Restaurant Revolution.
Like Andrew, Gilly was right in the centre of the birth of what another editor of the Good Food Guide, Drew Smith called Modern British Cooking, and has written her take on this story in a biography of Jamie Oliver, and Taste and the TV Chef. As Andrew curated the story in the Good Food Guide from a consumer guide’s point of view, they discuss where the narratives coincide.
Pop over to Gilly's Substack for Extra Bites of Andrew, and if you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Jeremy Lee: Kitchening
This week, in an extended episode, we’re with one of the most important voices in British food writing, Jeremy Lee with Kitchening, his follow up cookbook to the 2022 multi award winning Cooking.Jeremy has …
Show notes
This week, in an extended episode, we’re with one of the most important voices in British food writing, Jeremy Lee with Kitchening, his follow up cookbook to the 2022 multi award winning Cooking.
Jeremy has taken his time to become one of the central storytellers of modern British cuisine – with his cookbooks at least, despite being right there at the birth of modern British cooking. Do listen to Sheila Dillon’s brilliant interview with Jeremy for The Food Programme, but also to the CTB episode with Food Foundation ambassador and campaigner against food poverty, Dev Sharma. For a 17 year old Indian lad from Leicester, Cooking was more about a lesson in food manners ahead of going up to Cambridge. Click here if you’re interested in the story of British food through that lens.
Meanwhile, join Gilly and Jeremy in the library at Quo Vadis to talk about his second dive into British food from his childhood garden outside Dundee through the kitchens of the nascent London food scene.
Pop over to Gilly's Substack for Extra Bites and a recipe from Kitchening.
And if you like what you hear on this ad free podcast, you can contribute to Gilly's Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Claire Thomson: Dear Grace
This week, we’re celebrating Back To School and Uni season with Claire Thompson and her latest book, Dear Grace.This is a book unlike any Claire has written before. She wrote it while her heart was breaking as …
Show notes
This week, we’re celebrating Back To School and Uni season with Claire Thompson and her latest book, Dear Grace.
This is a book unlike any Claire has written before. She wrote it while her heart was breaking as her eldest daughter, Grace, set off for university, and the letters from mother to daughter – and daughter to mother - about how to survive are a universal weep as fledglings all over the world spread their wings and head off into the big wide world.
Pop over to Gilly's Substack for Extra Bites and a recipe from Dear Grace.
And if you like what you hear on this ad free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Anissa Helou: Lebanon
This week, we're with an absolute legend in food writing, Anissa Helou and her culinary celebration of Lebanon.Listed by Arabian Business magazine as one of the "500 Most Influential Arabs" and "100 Most …
Show notes
This week, we're with an absolute legend in food writing, Anissa Helou and her culinary celebration of Lebanon.
Listed by Arabian Business magazine as one of the "500 Most Influential Arabs" and "100 Most Powerful Arab Women, she’s among the greats of modern food writing with the likes of Claudia Roden and Elisabeth Luard. Now, after 32 years of writing about the everyday food of the Middle East and beyond, Lebanon, A Culinary Celebration takes her back to where she began.
Pop over to Gilly's Substack for Extra Bites of Lebanon. If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Cooking the Books LIVE: Honey and Co.
This week, we are live in Brighton on the hottest day of the year so far with Itamar Srulovich and Sarit Packer, aka Honey and Co. to talk about their new book, Honey and Co.Daily.Against the sound of a massive …
Show notes
This week, we are live in Brighton on the hottest day of the year so far with Itamar Srulovich and Sarit Packer, aka Honey and Co. to talk about their new book, Honey and Co.Daily.
Against the sound of a massive fan at Patio Wine Bar, we talked about the huge dollop of love that the Honeys have made their brand, and how a warm hug of hospitality has not only saved their business but reminded us all of what people really want from a restaurant.
Pop over to Gilly's Substack for Extra Bites of Cooking the Books Live at Patio, Brighton, plus a recipe from Honey and Co. Daily, and from the Ingrid at Sussex Surplus who spun their food moments into small plates for an adoring crowd.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Rebecca Seal: Irritated
This week we're with author, journalist and broadcaster, Rebecca Seal and her deep dive into the world of allergies in IrritatedShe's spent 20 years writing about food, not least as the deputy editor of …
Show notes
This week we're with author, journalist and broadcaster, Rebecca Seal and her deep dive into the world of allergies in Irritated
She's spent 20 years writing about food, not least as the deputy editor of Observer Food Monthly, and her life was all about the deliciousness of food. But it was her younger daughter’s allergy to soy which prompted her to explore the rise in the allergy epidemic, and to piece together a fascinating puzzle of the way we live.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Trine Hanhnemann: Midnight Sun
This week we're with Danish food writer, restaurateur and campaigner, Trine Hahnemann and her latest cookbook, Midnight Sun.This is a book about long lazy summer days - cycling to the beach, stopping off to buy …
Show notes
This week we're with Danish food writer, restaurateur and campaigner, Trine Hahnemann and her latest cookbook, Midnight Sun.
This is a book about long lazy summer days - cycling to the beach, stopping off to buy strawberries from a local stall, peeling shrimps to eat with homemade mayo and bread.. But under the haze of a Scandanavian sun, food for Trine is about much more than a picnic. It’s about history, time, geography and culture, a sum of the past and a warning about the future. Gilly asks how the simplicity of a long hot summer could say so much.
Pop over to Gilly's Substack for extra bites of Trine and a recipe from Midnight Sun.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link. Or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Ozlem Warren: Istanbul
This week, we’re with the WORD on Turkish food and heritage, Ozlem Warren to dig into her latest book, Istanbul.We’ve followed Ozlem on Cooking the Books through her writing career, from Ozlem’s Turkish Table …
Show notes
This week, we’re with the WORD on Turkish food and heritage, Ozlem Warren to dig into her latest book, Istanbul.
We’ve followed Ozlem on Cooking the Books through her writing career, from Ozlem’s Turkish Table which inspired a fund raising supper club for the earthquake in 2023 at Gilly’s house, through vegetarian Turkish in Sebze, and now to Istanbul, her most confidant work yet, and her warmest welcome to her homeland.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Rachel Khoo: The Smallest Restaurant in Paris
This week, Gilly is with the author of The Smallest Restaurant in Paris, Rachel KhooNow, you may know her as the author of The Little Paris Kitchen and the star of the BBC’s cooler original version of Emily in …
Show notes
This week, Gilly is with the author of The Smallest Restaurant in Paris, Rachel Khoo
Now, you may know her as the author of The Little Paris Kitchen and the star of the BBC’s cooler original version of Emily in Paris - without the haute couture or the PR job, a young Brit abroad, feeling her way through being in Paris and cooking in her tiny kitchen.
Now she’s written a memoir about those years, and – whisper it - published it herself. A self-published book by someone with 400k followers on Instagram? How? Why? Well, as we find out, Rachel has never been the kind of girl to do what she’s told.
In true Rachel Khoo spirit, Gilly is paving her own streets of gold on this podcast through the economy of kindness. If you like what you hear, do click here to make a contribution.
Then pop over to Substack for Extra Bites of Rachel and the recipe for the baby baguettes from her food moments.
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Sudi Pigott: Consider the Anchovy
This week, we're with travel and food writer, Sudi Pigott to Consider the Anchovy.Part memoir, largely a travelogue, this is a deep dive into the story of a big hitting little fish. Stuffed with maverick …
Show notes
This week, we're with travel and food writer, Sudi Pigott to Consider the Anchovy.
Part memoir, largely a travelogue, this is a deep dive into the story of a big hitting little fish. Stuffed with maverick, rakish characters, it's a passionate manifesto making the case for the anchovy as a leading mover and shaker in world culinary history.
Rachel Roddy described it as "an anchovy odyssey, a journey in search of a small fish of enormous importance — fascinating, unexpected and utterly enticing."
Pop over to Gilly's Substack for Extra Bites of Sudi and a recipe from the book.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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Ella Risbridger: The Kitchen Book
This week, we're with Ella Risbridger and The Kitchen BookNow, we know Ella intimately through her memoirs, Midnight Chicken and The Year of Miracles, both of which blended grief, joy, love and loss with food …
Show notes
This week, we're with Ella Risbridger and The Kitchen Book
Now, we know Ella intimately through her memoirs, Midnight Chicken and The Year of Miracles, both of which blended grief, joy, love and loss with food, gathering serious accolades and scooping up the awards. Here, she’s happy. Her life is good. Her writing is full of joy and the reception over on Instagram in particular has been effusive. And it’s an instant Sunday Times bestseller.
Pop over to Gilly's Substack for Extra Bites of Ella and a recipe from The Kitchen book.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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The World Food Photography Awards
This week, we're with three of the judges from this year’s World Food Photography Awards which took place earlier this week at The Mall Galleries in London.The competition, first known as the Pink Lady Food …
Show notes
This week, we're with three of the judges from this year’s World Food Photography Awards which took place earlier this week at The Mall Galleries in London.
The competition, first known as the Pink Lady Food Photographer of the Year, has pretty much put food photography on the map since 2011. With more than 120,000 entries from nearly 100 countries over that time, this year the judging panel led by legendary food photographer David Loftus, assessed 9000 images from professional and amateur photographers from 50 countries.
Gilly caught up with 3 of the judges, food stylist, Sal Henley, Skye Trayler of the London-based agency At Trayler and Angela Nicholson, founder of SheClicks, an award-winning community for female photographers to talk through the runners up and winning images in two of the categories.
Pop over to Gilly's Substack to see the images for the runners up and the winners of those two categories on Extra Bites. And if you’d like to support this ad and sponsor free podcast, just click here to contribute to Gilly's economy of kindness.
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Chetna Makan: 5 Ingredient Indian
This week, we’re off to lunch with Chetna Makan, the Bake Off semi finalist who has become one of our national treasures with her massive YouTube channel, Food with Chetna. Her latest book 5 Ingredient Indian …
Show notes
This week, we’re off to lunch with Chetna Makan, the Bake Off semi finalist who has become one of our national treasures with her massive YouTube channel, Food with Chetna. Her latest book 5 Ingredient Indian is yet another way of making Indian food simple enough to cook for quick weekday suppers while keeping all the flavour.
Pop over to Substack for Extra Bites of Chetna, and a recipe from the book.
And if you like what you hear on this ad and sponsor free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Felicity Cloake at Cooking the Books Live
This week, we're back at Cooking the Books live in Brighton with Felicity Cloake (and Wilf the Wonderdog) to talk about her debut novel, The Underdog.We know Felicity from her Bridget Jones-on-a-bike style …
Show notes
This week, we're back at Cooking the Books live in Brighton with Felicity Cloake (and Wilf the Wonderdog) to talk about her debut novel, The Underdog.
We know Felicity from her Bridget Jones-on-a-bike style adventures across France in One More Croissant for the Road, the UK in Red Sauce, Brown Sauce and America in Peach Street to Lobster Lane. But she's also the Queen of Culinary Perfection in her Guardian column, How to Cook the Perfect..., and has somehow managed to combine both personalities in Katy, the hapless protagonist in her first rom com. Gilly finds a thin line between fact and fiction.
Pop over to Gilly's Substack for Extra Bites and a recipe for one of Felicity's food moments whipped up by Jo at Sussex Surplus.
And if you’d like to support this ad and sponsor free podcast, don’t forget to click here to contribute whatever you like.
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Jago Rackham: To Entertain
This week, we meet Jago Rackham to talk about his first book, To Entertain: Instructions for a Dinner Party.But the book is not quite what it seems. The millennial Substacker who hosts supper clubs and pop-ups …
Show notes
This week, we meet Jago Rackham to talk about his first book, To Entertain: Instructions for a Dinner Party.
But the book is not quite what it seems. The millennial Substacker who hosts supper clubs and pop-ups fashioned as dinner parties, has, with his long term partner, the artist Lowena Hearn, earned the social media title of East London’s power couple. But Gilly finds a rather old-school English couple from another time among the pages of this very literary book.
Pop over to Gilly's Substack for Extra Bites of Jago including his playlist, and to see Lowena's art.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Hugh Fearnley-Whittingstall: High Fibre Heroes
This week we’re with the prince of plants, Hugh Fearnley-Whittingstall and his High Fibre Heroes.Hugh and Gilly have been talking about the national diet for years on this show and before it was even born. They …
Show notes
This week we’re with the prince of plants, Hugh Fearnley-Whittingstall and his High Fibre Heroes.
Hugh and Gilly have been talking about the national diet for years on this show and before it was even born. They both campaign with the Food Foundation for policy change to make healthier food more accessible for every child in the UK, and Hugh's last book How to Eat 30 Plants a Week was all about adding way more colour and texture to the nation’s plate. Now he’s joined the growing family of fibre authors banging in some beans and plenty of veg for the sake of our health.
Pop over to Gilly's Substack for Extra Bites of Hugh and two recipes from the book.
Click to listen to The Food Foundation Podcast's Bang in Some Beans mini series produced by Gilly.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Tim Anderson: JapanEasy Kitchen
This week, we’re back at Patio in Brighton for Cooking the Books Live with Tim Anderson and his latest book, JapanEasy KitchenIn front of a live audience, we find out about the nine magical Japanese pantry …
Show notes
This week, we’re back at Patio in Brighton for Cooking the Books Live with Tim Anderson and his latest book, JapanEasy Kitchen
In front of a live audience, we find out about the nine magical Japanese pantry staples which Tim says can transform anything we want to cook, how this white man from Wisconsin has claimed the space in British food media as Mr Japanesasy and his insider tips for the best Japanese finds. We start by talking through his cannon of books ready to be signed and sold on the pop up CookBookBake stall at Patio and noticing just how beautiful they are.
Pop over to Gilly's Substack for Extra Bites of Tim and a recipe from JapanEasy Kitchen. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Judging The Fortnum and Mason Awards
This week, we’re looking in depth at the shortlists in the food categories at the Fortnum and Mason Awards with Marie Mitchell, one of the judges and last year’s award winner for her debut cookery book, Kin …
Show notes
This week, we’re looking in depth at the shortlists in the food categories at the Fortnum and Mason Awards with Marie Mitchell, one of the judges and last year’s award winner for her debut cookery book, Kin.
Under the guiding eye of Mark Diacono who played head judge this year, Marie along with fellow judges, Ravinder Bhogal and Richard Bertinet have plucked the best of the best in food and drink – books, podcasts, radio, TV and social media - talks through the shortlists in the food categories, and how it feels to be one of last year’s winners.
No Extra Bites this week, but if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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Jad Youssef: Lebnani
This week, we’re off to Lebanon via Reigate with the man behind Comptoir Libanais and Yalla Yalla, Jad Youssef.Lebnani is Jad’s debut cookbook that's all about the Lebanon of his childhood, the rituals and …
Show notes
This week, we’re off to Lebanon via Reigate with the man behind Comptoir Libanais and Yalla Yalla, Jad Youssef.
Lebnani is Jad’s debut cookbook that's all about the Lebanon of his childhood, the rituals and traditions of the food from his homeland that he's brought to the menus of restaurants all over the world.
His fear is that Lebanese food is losing its identity, not just through war, displacement and massive food insecurity at home, but through social media influencers and their chocolate hummus and sweet potato falafel. Gilly finds a man deliberately trying to keep a food culture alive in the Uk that's already moved on in the homeland, who tells her why it matters.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
Hosted on Acast. See acast.com/privacy for more information.
Ranie Saidi: The Malay Cook
This week, we’re off to Malaysia with The Malay Cook, Ranie Saidi.The Malay Cook is the debut cookbook from this lawyer turned supper club host at Soho House and Curry Club London and now author.It's an homage …
Show notes
This week, we’re off to Malaysia with The Malay Cook, Ranie Saidi.
The Malay Cook is the debut cookbook from this lawyer turned supper club host at Soho House and Curry Club London and now author.
It's an homage to the memory of his grandmother, a wedding caterer who brought him up while his parents were studying. But the book is not just about her recipes as he remembers them, but about building his own identity in his new home in the UK.
For Gilly, it’s an opportunity to immerse herself in the tastes and smells of her earliest years growing up in Penang and Ipoh. Ranie’s recent remaking of her family’s curry recipe has been a highlight of her culinary year so far.
Pop over to Gilly's Substack for Extra Bites to read all about it, and for the gulai recipe from the book which he reckons was its inspiration. Riches indeed.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
Hosted on Acast. See acast.com/privacy for more information.
Abby Allen: The Farm Kitchen
This week, we’re back with farming champion, Abby Allen and her latest book, The Farm Kitchen.Abby was, until recently, the face of Piper’s Farm, the online farm shop which brought together the best farmers and …
Show notes
This week, we’re back with farming champion, Abby Allen and her latest book, The Farm Kitchen.
Abby was, until recently, the face of Piper’s Farm, the online farm shop which brought together the best farmers and producers in the South West. Her passion in creating a resilient food and farming system to food lovers across the Uk now comes from a new company, Pipers and co, run by Abby and husband Will which continues to build a network of farmers and producers who do the right thing by the soil, the planet, the animals and us.
And all while she’s been growing a whole new human called Olivia. Gilly begins by finding out how the mothering is going.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
Hosted on Acast. See acast.com/privacy for more information.
Shivi Ramoutar: Recipes from the Rum Islands
This week, we’re with the queen of modern Caribbean cooking, Shivi Ramoutar.It’s 10 years since her debut cookbook, Caribbean Modern: Recipes from the Rum Islands launched this Trinidadian lawyer and supper …
Show notes
This week, we’re with the queen of modern Caribbean cooking, Shivi Ramoutar.
It’s 10 years since her debut cookbook, Caribbean Modern: Recipes from the Rum Islands launched this Trinidadian lawyer and supper club host from Leicester to become the Caribbean queen of daytime TV.
The 10th anniversary edition – simply called Recipes from The Rum Islands is just as much about identity and belonging, but as the co-presenter now of Jimmy and Shivi's Farmhouse Breakfast and a regular on This Morning, not to mention a mum of three young wildlings, as she calls them, she’s got a different perspective. Gilly asks her to revisit a time when she first began to dive into her heritage and its food.
Pop over to Gilly's Substack for Extra Bites of Shivi and a recipe from The Rum Islands. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
Hosted on Acast. See acast.com/privacy for more information.
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