Afleveringen
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This week, Gilly is with Kate Hall, the author of The Full Freezer Method: Five Steps to Transform How You Shop, Cook and Live.
She’s all over morning telly and the nationals as the Freezer Queen giving tips from her fantastically useful book which really could help us save waste; as she points out, 70% of global food waste comes from the home.
But this isn’t just about batch cooking and having an endless supply of ready meals; this is a whole new way of thinking about how to use your freezer.
Head over to Gilly's Substack for Extra Bites of Kate.
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This week, Gilly is with Richard Hart, former head baker of iconic bakery, Tartine in San Francisco, the Londoner whose bakeries across Copenhagen began with a test kitchen at Noma, and the man who taught Marcus from the Bear how to bake.
His book, Richard Hart Bread: Intuitive Sourdough Baking is more of a love letter to bread than an instruction manual. It’s a read that makes your heart rate drop, the descriptions of dough making a metaphor for all that is wonderful in life. You can hear the collaboration with his wife, Henrietta Lovell, aka the Rare Tea Lady, in his words. This is about falling in love as much as it about baking bread. Richard says it’s the same thing.
Head to Gilly’s Substack for Extra Bites including his playlist to bake to.
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Zijn er afleveringen die ontbreken?
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This week, Gilly is with Irina Janakievska, a North Macedonian born former lawyer turned chef who trained at Leiths and worked in the Ottolenghi test kitchen before becoming a runner up for the prestigious Jane Grigson Trust award for her debut cookbook, The Balkan Kitchen.
It’s massive book reaching deep into the history, peoples and geo-politics of the Balkans, but also into her own family story and her exploration of her own identity through recipes from all Balkan kitchens.
Most of all, it’s a love letter to Balkan cuisine – one of the most under-explored gastronomies in the world, and overshadowed by conflict.
Head to Gilly’s Substack to hear Irina read the poem that inspired the book cover, and for her recipe for Slatko, one of her four food moments.
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This week, Gilly is with Claire Dinhut aka Condiment Claire.
Claire is a culinary history cook and the author of The Condiment Book. A dual national of the US and France, she splits her time between LA and her family home, a mill in the French countryside where the rituals, traditions and flavours of both have inspired her till-side treasure, The Condiment Book which is bound to fly off the shelves this Christmas.
Check out Gilly’s Substack for Extra Bites of Claire who’s taken us to that mill house in France to make her crème de marrons.
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This week, you may be surprised to find a fashion designer on the show. But Alice Robinson is not what you might imagine.
She’s only just left the Royal College of Art, but her work has already been featured in the V&A ‘s Food: Bigger than the Plate exhibition. Her first book Field, Fork, Fashion has had her on Radio’s 4’s Start the Week to discuss our connection with the countryside - with James Rebanks among the other guests.
She is an extraordinary advocate of our connection with the land and prods us to think in a whole new way about the provenance of leather. Gilly finds out what the Fork in the title means to her story.
Check out Gilly's Substack for Extra Bites of Alice and Bullock 374 – and Sheep 11458 - and click here for more about British Pasture Leather.
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This week, Gilly's with Jon Watts, the author of the instant Sunday Times Bestseller Speedy Weeknight Meals .
He's a chef with 885k followers on Instagram, but it all started when as a teenager serving a six and a half year sentence for GBH in a young offenders institution, he was given a job on day release at one of the early Jamie Oliver restaurants.
Now in this mid 30s, he says that it was the Duke of Edinburgh's Award which taught him to cook in prison that changed his life - he was the first person in custody to earn all Bronze, Silver, and Gold awards.
But with a new book out, prison is still his defining story, despite his dad telling him to change the record. Gilly asks him how he feels about having to keep going back there.
Check Gilly's Substack for Extra Bites of Jon.
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This week, Gilly is with new kid on the block in cookbookland, Emily Roz.
Emily is a trained chef, a recipe developer, and the content creator behind Myriad Recipes. Her “Around the World in 80 Dumplings” series went viral, gaining millions of views.
They caught up to talk about The World is Your Dumpling, which has over 80 recipes celebrating the diverse flavours and textures of dumplings from just about everywhere across the globe. Iasked her if writing about dumplings was a great excuse to travel the world through the lens of dumplings.
Check Gilly's Substack for Extra Bites of Emily.
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This week, Gilly is with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.
The founder of Urban Farm It is a passionate grower and educator of alternative agriculture based in the UK. His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. Gilly asks him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.
Head over to her Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging, and three fabulous recipes from Urban Farm It.
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This week, Gilly's with the man who’s on a mission to put flavour in the heart of a revolution in the food system. Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.
His philosophy is simple but its impact could be massive - He believes that our everyday food choices can and should make our diet healthier, tastier with a massive impact on the farmers, the soil and the entire food chain.
Head over to Gilly's Substack for Extra Bites of Franco.
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This week, Gilly continues to curate the changemakers with chef, author and co-founder of Leon, Allegra McEvedy
In Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills.
But Allegra has a deeper purpose behind everything she does, including this book; Gilly last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks roll in again across Beirut, she asks her, as someone of real influence, how she feels about hope.
Head over to Gilly's Substack for Extra Bites of Allegra.
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This week, Gilly is with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now, the Food for Life Cookbook.
Since their first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. Gilly finds out the back story to Tim's extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.
Head to Gilly's Substack for Extra Bites of Tim and Zoe.
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This week, Gilly is with one of the old skool TV chefs who taught Britain how to eat, Rick Stein
They last met over lunch when she was chatting to him about his book Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to Gilly's heart. She asks him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.
Head over to Gilly's Substack for Extra Bites from the book.
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This week, Gilly is with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles.
Royal Food has always been about impressing the most powerful people in the world, and in his book Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles 3rd.
Head over to Gilly's Substack for Extra Bites of Tom Parker Bowles
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Gilly is with Pam Brunton, chef/owner at Inver restaurant on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1.
Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.
Head over to Gilly's Substack for Extra Bites of Pam.
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This week, Gilly is with Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka Five o Clock apron. Her latest book, Veggie Family Cook Book is, like Claire, what it says on the cover – genuine, real, easy-going, with 120 recipes to make life more interesting. Gilly finds what makes her so appealing - and enduring - in the plentiful world of cookbooks.
Pop over to Gilly’s Substack for Extra Bites of Claire and a recipe for Spanakopita.
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This week, Gilly has her hands on on the brand new, much awaited book from Ottolenghi, Comfort.
Written by the 'four hungries', Yotam, his original co-writer Tara Wigley, Helen Goh and Verena Lochmuller, these are the foods that provide a comfort blanket for them, and mark a departure from the big Ottolenghi books of the past.
In a deliciously raw, often indiscreet chat with three of the 'hungries' while Yotam is out of the Zoom room, we learn what makes Ottolenghi Ottolenghi, the connected nostalgia of their favourite comfort foods and Yotam's guilty pleasure when no-one else is looking.
Pop over to Gilly's Substack for Extra Bites of the Ottolenghi crew, and a recipe from the book.
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This week, in the last of our summer holiday specials, we head to the Good Kitchen in Sicily with community chef and adventurer in all things good, Danny McCubbin.
His story is one of a leap of faith, driven by a sense of purpose coursing through his veins and cultivated by his 17 years working with Jamie Oliver, including mentoring chefs at Fifteen who had come from challenging backgrounds.
Gilly first met Danny at San Patrignano, an extraordinary rehabilitation community committed to building a better society on a beautiful farm in Northern Italy. He spoke very little Italian then, but Gilly watched in awe how he communicated through something much more primal, a massive heart, and of course, food. You can listen to that interview for the delicious podcast here.
He’s done the same, against all odds, in Mussomeli, Sicily, and his book, The Good Kitchen, Love and connection Through Food, tells that story.
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This week’s we’re off to the Med – yup, all of it - with chef, Ben Tish.
Ben’s latest book Mediterra follows his deep dive into bits of the Mediterranean; Moorish looked at the influence of the moors over hundreds of years on food of the Med, while his book Sicilia was a visceral guide to the street and home food of Sicily. This time, he covers the whole Mediterranean – north, south, east, west to bring us the flavours that Greece has in common with France, Lebanon with Spain, Turkey with Egypt.
Head over to Gilly's Substack for more of Ben, including a recipe from the book.
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This week, Gilly is with Meera Sodha, author of Made In India The Times’ book of the year in 2014, Fresh India, which won the 2017 Observer Food Monthly's Best New Cookbook Award, East which drew from her Guardian’s New Vegan column, and now Dinner, with a rather different story.
This is about the food that helped her recovery from burn out, scribbled in her orange notebooks which, after three years of not being able to cook at all, she would cook only for pleasure. She talked to her just after a piece she wrote about her breakdown for the Guardian prompted an outpouring of love, support and sharing and asked if she felt that she had inadvertently touched a nerve.
Head over to Gilly’s Substack for Extra Bites from Meera including original recipes from her orange notebooks side by side with the finished product in a rather beautiful meditation on process.
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This week, we’re back at Rockwater, Hove talking LIVE with Melissa Hemsley, food writer of six best-selling cook books, including her latest, the Sunday Times bestseller, Real Healthy.
A delicious reminder of how to unprocess our diet with easy, everyday recipes, the book is an antidote to ultra processed foods. Gilly chats to Melissa about everyday activism, elevating the simplest of flavours and the recipe for joy.
Click here for Extra Bites on Gilly's Substack including a recipe from the book as well as the Q&A from the evening.
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