The Recipe

In this episode, Theo is joined by the brilliant Nargisse Benkabbo, chef, author, and one of the leading voices in modern Moroccan cuisine. From her upbringing in Brussels as the daughter of Moroccan immigrants to becoming executive chef at La Mamounia in the heart of the Marrakesh Medina, Nargisse has spent over a decade bringing a breath of fresh air to the Moroccan table. With her debut cookbook Casablanca and her latest release Madaq, alongside her residency at The Pilgrim in London, Nargisse is championing bold, accessible Moroccan flavours whilst honouring the traditions and stories behind every dish. Nargis prepares her beloved Tayb’ o’Hari Chickpea, Tuna and Egg Salad, a vibrant and contemporary twist on the humble Moroccan street food snack that has existed for generations. Using tender chickpeas cooked low and slow until soft and creamy, aromatic spices including cumin, paprika, and harissa, fresh coriander, salty olives, perfectly boiled eggs, and crispy golden potatoes, all brought together with a simple dressing of white wine vinegar and quality olive oil. This dish beautifully encapsulates Nargisse’s cooking philosophy of taking traditional Moroccan favourites and making them portable, approachable, and bursting with bold flavour whilst remaining rooted in the soul of Moroccan home cooking. Throughout the episode, Nargisse shares her remarkable journey from growing up in a traditional Moroccan household where only her mother cooked to leaving home and discovering her passion for feeding people during weekly dinners with friends in Paris, her transformative time at Leiths School of Food and Wine after leaving the corporate world, and why focusing on Moroccan cuisine became her way of staying connected to her roots. She discusses the misconceptions around Moroccan food in the UK, why hummus and tabbouleh are not Moroccan, her experience as executive chef at La Mamounia navigating traditional French-trained chefs who wanted to over-garnish her simple plating style, and why most Moroccan families use pressure cookers instead of traditional tagine pots for everyday cooking. Nargisse also opens up about her mission to showcase the fresh, vibrant, and vegetable-forward side of Moroccan cuisine that people don't know, why over 60% of the recipes in her new book are vegetarian, her dream restaurant concept Madaq which celebrates Moroccan tapas, and why using fresh spices that actually smell is the key to bold, flavourful cooking. You can find Nargis's full Tbikha Salad recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her new cookbook Madaq for more approachable, flavour-packed Moroccan recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the legendary Gennaro Contaldo, one of the great champions of authentic Italian cooking and a true ambassador for the flavours of the Amalfi Coast. From his humble beginnings fishing for squid in the Mediterranean and foraging wild mushrooms on the mountains above his village to shaping how Britain fell in love with real Italian food, Gennaro's journey is a testament to the power of passion, heritage, and cooking with heart. As Jamie Oliver's mentor and the man who taught a generation of chefs what Italian food truly means, Gennaro has spent decades proving that simple ingredients cooked with love are all you need to create something extraordinary. Gennaro prepares his beloved Totani e Patate, squid with potatoes, a traditional celebratory dish from the Amalfi Coast that beautifully captures the essence of mare e monte, sea and mountain. Using fresh squid sealed in olive oil alongside golden waxy potatoes fried until crisp, sweet cherry tomatoes, garlic, fresh red chilli, and generous handfuls of flat leaf parsley, finished with a splash of white wine and a drizzle of quality olive oil, this humble one pan wonder is comfort food at its finest. Simple, accessible, and bursting with flavour, this recipe perfectly encapsulates Gennaro's cooking philosophy of celebrating the incredible ingredients from land and sea whilst staying true to the traditions of his coastal village. Throughout the episode, Gennaro shares his remarkable journey from being born just 30 metres above the sea in the Amalfi Coast to arriving in London in 1969 as a young Italian alien armed with nothing but a love for real food and a deep frustration at the state of Italian cooking in Britain. He discusses the shock of discovering spaghetti carbonara made with cream and pre-boiled pasta, working in fish and chip shops frying in whale oil, the importance of foraging wild herbs and mushrooms on the mountains of his childhood, and why catching squid at night with a hand line taught him patience and respect for ingredients. Gennaro also opens up about meeting Antonio Carluccio and transforming the Neal Street Restaurant into a beacon of authentic Italian cuisine, discovering a young Jamie Oliver who would turn up at three in the morning desperate to learn how to make proper pasta, and why teaching the next generation to cook with soul and simplicity remains his greatest passion. From his mission to preserve regional Italian recipes in his new book Gennaro's Hidden Italy to relaunching Jamie's Italian restaurants this April, Gennaro's love for Italian food and his absolute refusal to compromise on authenticity shines through every word. You can find Gennaro's full Totani e Patate recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his new book Gennaro's Hidden Italy for more authentic regional Italian recipes that celebrate the stories and traditions behind every dish. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant John Gregory-Smith, a chef, best-selling author, and prolific content creator whose cooking is all about big flavour and food that brings people together. From launching his own spice company to traveling the world in search of the best dishes, John has built a career making global cooking accessible for the home cook. Whether he is filming three new recipes a week on his phone or researching his next cookbook, John’s journey is a testament to the power of "feeding the beast" of social media while staying rooted in authentic, bold flavours . John prepares his beloved Butter Chicken Tray-Bake, a clever, "stripped-back" twist on the North Indian Punjabi classic he first learned in Amritsar. Using chicken thighs poached in a rich sauce of ginger, garlic, Kashmiri chili, and garam masala, and finished with cream, butter, and the all-important "takeaway vibe" of scrunched fenugreek leaves, this dish beautifully encapsulates John’s cooking philosophy of maximum flavour with minimum effort. It is a recipe designed to be easy enough for a Wednesday night but delicious enough to serve to guests on the weekend . Throughout the episode, John shares his remarkable journey from his early days in London, where his sister’s drunken encounter in a bar led to a job at Gordon Ramsay’s Royal Hospital Road, to the "nightmare" logistics of running his own spice brand during a recession . He discusses the "Q-Mafia" traditions of his large, close-knit family and their legendary Sunday night curries, explaining how being the shortest and youngest cousin originally motivated him to start cooking so he could get to the food first . He also opens up about "fleeing his problems" to travel across Asia and the Middle East, a trip fuelled by a "complete lie" about book research that eventually became his very first publication . John also explores his obsession with "hanging out with old ladies" to learn intuitive, traditional recipes in places like Azerbaijan and Lebanon, contrasting these deep culinary dives with the reality of writing a tray-bake book in a high-pressure three-month sprint . From shocking Theo with his refusal to salt his pasta water to admitting his love for watching Below Deck when he’s too tired to cook, John offers a refreshingly honest look at the life of a modern food creator . You can find John’s full Butter Chicken Tray-Bake recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his latest book, The Greatest Tray-Bake Cookbook Ever, for more inspiring, easy dinners. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Kerth Gumbs, Chef de Cuisine at Fenchurch in the Sky Garden and one of the most exciting voices in modern Caribbean cuisine. From his humble beginnings in Anguilla watching his mother Daphine cater weddings and funerals to mastering French technique under legends like Joël Robuchon and Tom Aikens, Kerth’s journey is a testament to the power of heritage, discipline, and cooking with purpose. After representing the UK at the World Championships in track and field, studying at Le Cordon Bleu, and working his way through Michelin kitchens across London and Singapore with Jason Atherton, Kerth is now championing bold Caribbean flavours whilst honouring the traditions of his island home. Kerth prepares his beloved Jerk Steam Sea Bream with Escovitch Vegetables and Coconut Dumplings, a deeply personal Easter dish that beautifully encapsulates his cooking philosophy. Using whole sea bream seasoned with aromatic jerk paste, garlic salt, and sazon complete, sweet julienned peppers and onions sautéed with thyme and finished with Chardonnay vinegar for that classic escovitch tang, and fluffy coconut dumplings made with coconut milk powder for richness and body. Steamed en papillote with knobs of butter to sweeten and round the spices, this is humble Caribbean home cooking elevated with French technique, celebrating the incredible seafood and bold flavours of the islands whilst remaining accessible, affordable, and deeply comforting. Throughout the episode, Kerth shares his remarkable journey from chasing wild goats in the Anguillan bush to fund his travels to becoming captain of his island's track team and earning a scholarship to train in Jamaica, why his mother's ability to cook rice and peas to perfection in massive Dutch pots remains a skill he's never mastered, and how his coach suspended his athletic scholarship for six months which ultimately led him to cooking. He discusses the importance of learning to count from one to one hundred in French to secure his job at L'Atelier de Joël Robuchon, why working double the hours for free meant gaining double the knowledge, the brutal but transformative years in Michelin kitchens where his diploma meant nothing until he earned his stripes, and why managing yourself is just as important as managing others. Kerth also opens up about his mission to give back to Anguilla through mentorship at the island's first hotel Malliouhana, why Johnny cakes with barbecue is his death row meal, and how being relentless and making yourself an asset to yourself has shaped everything he does. You can find Kerth’s full Jerk Steam Sea Bream recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit Fenchurch at the Sky Garden to experience his modern Caribbean cuisine for yourself. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by Meera Sodha, best-selling author, Guardian columnist, and one of the most influential voices in modern plant-based cooking. With four acclaimed cookbooks to her name and a weekly Guardian column that has transformed the way Britain thinks about vegetables, Meera's journey from growing up as the only Indian family in a Lincolnshire village to becoming a celebrated food writer is a testament to the power of heritage, resilience, and cooking with purpose. From her early entrepreneurial ventures including the ahead-of-its-time dating site Fancy an Indian to working at Innocent Drinks and eventually finding her calling in food writing, Meera represents a new generation of cooks who celebrate tradition whilst embracing creativity and global influences. Meera prepares her beloved Malaysian Dal Curry, a deeply personal dish that helped her reconnect with cooking after months away from the kitchen during a difficult period in her life. Using red lentils, aromatic lemongrass, fragrant curry leaves, warming spices including cumin and coriander, creamy coconut milk, sweet carrots, and a finishing touch of tangy tamarind paste, this comforting dal is inspired by a memorable meal she shared with her husband in Singapore. This recipe beautifully encapsulates Meera's cooking philosophy - food that brings pleasure, comfort, and connection, rooted in tradition but open to experimentation and the joy of cooking what you truly love to eat. Throughout the episode, Meera shares her remarkable journey from watching her mother cook in their family kitchen to collecting recipes that became her first book, the significance of the wooden spoon her mother gifted her on her 30th birthday, and why tasting ingredients before, during, and after cooking remains the best advice she's ever received. Meera also opens up about her breakdown and how this simple dal helped her find her way back to the kitchen, the influence of her Ugandan heritage and Swahili words in her family's cooking, and why financial security through education was so important to her immigrant parents. You can find Meera's full Malaysian Dal Curry recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her cookbooks including her latest, Dinner, for more inspiring plant-based recipes that celebrate pleasure and comfort. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Jack Stein, chef director of the Rick Stein Group and a passionate advocate for sustainable seafood. Growing up in Padstow surrounded by fishing boats, fresh crab, and his father's legendary seafood restaurant, Jack's journey has taken him from the kitchens of Michel Bras in France to building a thriving restaurant empire across Cornwall whilst championing British fish and sustainable fishing practices. With deep roots in Cornwall's fishing community and a commitment to preserving culinary traditions, Jack represents the next generation of the Stein legacy. Jack prepares his beloved Cornish Crab Linguine, his mum Jill's favourite dish and a modern twist on a classic Italian recipe. Using sweet Cornish crab meat from local fishermen in Padstow, a simple base of shallots, garlic, tomatoes, lemon juice, and quality olive oil, with a clever addition of gochujang for warmth and depth, and squid fish sauce for that umami punch reminiscent of ancient Roman garum. This dish beautifully encapsulates Jack's cooking philosophy - simple, ingredient-led food that respects tradition whilst embracing global influences and celebrates the incredible seafood landed on Cornwall's shores every day. You can find Jack's full Cornish Crab Linguine recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit one of the Rick Stein restaurants to experience their commitment to sustainable British seafood. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Thuy Diem Pham, chef, author, and one of the leading voices in Vietnamese cuisine. Born in a rural village in southern Vietnam and raised in the UK, Thuy's journey is a testament to the power of heritage, family, and cooking with love. From opening her own Vietnamese restaurant to becoming a consultant for Baxter Storey and writing three cookbooks, Thuy is championing authentic Vietnamese cooking whilst making it accessible and inspiring for home cooks everywhere. Thuy prepares her beloved Bun Ga Hue, a traditional chicken noodle soup from the Midlands of Vietnam - a regional twist on Vietnam's national dish, pho. Using corn-fed chicken gently poached for clarity, charred onions and ginger for depth, aromatic lemongrass and star anise, fresh pineapple for natural sweetness, and a punchy lemongrass chili oil made with crispy shallots, garlic, and annatto seeds, this dish beautifully encapsulates the five essential tastes of Vietnamese cuisine - hot, sour, sweet, aromatic, and pungent. Finished with rice noodles, vibrant herbs including Thai basil and morning glory (water spinach), and a generous squeeze of lime, this recipe is comfort food at its finest whilst being naturally healthy and nourishing. Throughout the episode, Thuy shares her remarkable journey from growing up as a rice farmer's daughter in rural Vietnam to moving to the UK at seven and a half without speaking a word of English, her father's insistence on preserving their Vietnamese heritage through language and food, and why clarity in broth-making is an art form that requires patience and love. She discusses the regional differences in Vietnamese cuisine from north to south, the French influence on dishes like pho and Vietnamese stew, why her grandmother would stand for 15 hours making noodles as her way of saying "I love you," and the importance of using natural ingredients like pineapple and coconut water to tenderise meat and add sweetness. Thuy also opens up about her mission to preserve Vietnamese recipes for the next generation, her role as a consultant chef, and why shrimp paste is the most underrated umami ingredient in her kitchen. You can find Thuy's full Bun Ga Hue recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her three cookbooks for more inspiring Vietnamese recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Max La Manna, chef, best-selling author, and sustainability advocate who is pushing the boundaries of what low-waste plant-based cooking can be. With over a billion views across his recipe videos, Max is a leading voice in the movement to make delicious food with less waste. From his early days growing up in his father's quick-service restaurants to discovering the shocking reality of food waste at an Australian farmer's market, Max's journey is a testament to the power of creativity, frugality, and cooking with purpose. Max prepares his ingenious Broccoli Stem Tartare, a dish that transforms one of the most wasted ingredients in our kitchens into something spectacular. Using every component of the broccoli stem - peeled, pickled, diced, dehydrated into powder, and even blowtorched - alongside a punchy tartare sauce made with Dijon mustard, white miso, capers, shallots, and quality olive oil, all finished with crispy sourdough breadcrumbs. This recipe beautifully encapsulates Max's cooking philosophy - taking humble, overlooked ingredients and making them the star of the plate whilst celebrating bold flavours, varied textures, and zero waste. Throughout the episode, Max shares his remarkable journey from working in hospitality in all shapes and forms to becoming a social media sensation with his "Taste Not Waste" movement. He discusses the shocking reality that we waste 20 million slices of bread a day in the UK, why planning your meals and taking a photo of your fridge before shopping can save money and reduce waste, the importance of using your freezer as a powerful tool, and why cooking seasonally is not just better for flavour but also for your wallet. Max also opens up about his passion for teaching the next generation, visiting regenerative farms in Gloucestershire, making homemade kombucha, and why "perfectly imperfect" is his mantra for life and cooking. You can find Max's full Broccoli Stem Tartare recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his best-selling cookbook You Can Cook This for more inspiring low-waste recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Gigi Grassia, chef, nutritional coach, and a leading voice in modern plant-based cooking. With a thriving online community and her debut cookbook Plant Protein, Gigi is championing high-protein vegan dishes that are comforting, colourful, and full of heart. From her small village in Verona to studying in Hong Kong, running ultramarathons, and building a devoted following online, Gigi's journey is a testament to the power of creativity, curiosity, and cooking with love. Gigi prepares her beloved Hearty Pasta e Fagioli, a traditional dish from the Cucina Popolare passed down from her Nonna Paola in Naples. Using simple, wholesome ingredients including borlotti beans, a classic sofrito of onion, carrot, and celery, fresh rosemary, a touch of chilli, spinach, and quality durum wheat pasta cooked directly in the broth, this one-pan wonder is comfort food at its finest. Finished with a sprinkle of nutritional yeast for added protein and that irresistible cheesy flavour, this recipe beautifully encapsulates Gigi's cooking philosophy - plant-based food that's nourishing, accessible, and rooted in tradition whilst embracing global influences. Throughout the episode, Gigi shares her remarkable journey from leaving Italy at 19 to studying in Germany and Hong Kong, her transformative decision to go vegan four years ago, and how she's successfully combined her passions for fitness, nutrition, and cooking. She discusses the importance of whole food plant proteins, the misconceptions around vegan diets and protein intake, her experience running ultramarathons on a plant-based diet and why food education and creativity are essential to building a healthy relationship with what we eat. Gigi also opens up about her Italian heritage, the influence of both her Northern and Southern Italian family traditions, taking cooking classes whilst travelling, and why making food fun and flavourful is the key to inspiring others. You can find Gigi's full Hearty Pasta e Fagioli recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her debut cookbook Plant Protein for more vibrant, high-protein vegan recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Ben Ebbrell, classically trained chef and co-founder of Sorted Food, one of the world's biggest online food communities with over 2.9 million subscribers. From his humble beginnings washing pots in a pub kitchen at 16 to building a global platform that's changed the way millions cook at home, Ben's journey is a testament to the power of making cooking fun, creative, and inclusive. Ben prepares his beloved Classic Fish Pie, the very first dish he ever cooked for his family at age 12 - a hearty bowl of nostalgia that's stayed with him for 25 years. Using a generous combination of cod, smoked haddock, and prawns, loads of wilted spinach, soft-boiled eggs, and a rich creamy sauce made with a classic sofrito base, bay leaf, mustard, lemon zest, and fresh parsley, all topped with buttery mashed potato crisped to golden perfection. This is comfort food at its finest - simple, accessible, and designed to bring people together around the table. Throughout the episode, Ben shares his remarkable journey from studying Culinary Arts Management to launching Sorted Food with university friends, his passion for sustainability and zero-waste cooking, and why food education matters now more than ever. He discusses the importance of seasonal cooking, how to make the most of your fridge to avoid waste, the launch of Sorted Kids to help children build better relationships with food, and the revolutionary meal planning app Sidekick that's helping home cooks save money whilst eating brilliantly. Ben also opens up about cooking for Andrew Lloyd Webber, growing vegetables on his allotment during lockdown, and why feeding people is one of life's greatest gifts. You can find Ben's full Fish Pie recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to subscribe to Sorted Food on YouTube and check out the Sorted Foundation to learn more about their mission to drive positive change through food education. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the remarkable Ayesha Kalaji, the talented chef behind Queen of Cups in Glastonbury, a Michelin Bib Gourmand winner celebrated for her bold flavours and modern Middle Eastern cooking. From studying Middle Eastern politics and languages to discovering her true calling at Leiths School of Food and Wine, Ayesha’s unconventional journey has taken her from the open kitchens of The Palomar to launching her own restaurant the day after indoor dining reopened from COVID - and she's never looked back. Ayesha prepares her beloved Makmoura, a lesser-known celebratory dish from the Irbid region in northern Jordan that traditionally marks the olive harvest. Transforming this generous regional pie into an elegant restaurant-style construction, Ayesha uses spiced chicken thighs with a warming blend of cumin, coriander, cinnamon, and cardamom, crispy golden puff pastry, a vibrant herb salad with pomegranate molasses and sumac, and rich Somerset yoghurt. This dish beautifully encapsulates Ayesha’s cooking philosophy - modern Middle Eastern cuisine using classic French techniques whilst celebrating incredible local British produce. Throughout the episode, Ayesha shares her remarkable journey from working at The Palomar, Sosban and The Old Butchers under Michelin-starred chef Stephen Stevens, The Good Egg, and Bubala, to opening her own restaurant in Somerset during one of the most challenging times in hospitality. She discusses the importance of cooking with confidence and generosity, her passion for Jordanian wine, the influence of her Syrian grandmother's abundant table, and why she believes herbs are texture and flavour - not just garnish. You can find Ayesha’s full Makmoura recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit Queen of Cups in Glastonbury to experience her incredible modern Middle Eastern cooking for yourself. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Miguel Barclay, the Instagram sensation and best-selling author who revolutionised budget cooking with his groundbreaking £1 meal recipes. From his viral debut on This Morning to publishing nine cookbooks, Miguel has built a devoted following by proving that delicious, healthy home cooking doesn't have to break the bank. With a background in biochemistry and e-commerce, Miguel's unconventional journey into the food world has made him one of the most relatable and inspiring voices in accessible cooking. Miguel prepares his beloved Cheat’s Katsu Curry, the dish that launched his career and broke him into the cooking industry. Using affordable chicken thighs, a simple panko breadcrumb coating, and his ingenious katsu sauce made from just plain flour, curry powder, soy sauce, and honey, Miguel demonstrates how this restaurant favourite can be recreated at home for a fraction of the cost. This is the recipe he famously posted on Instagram years ago - and it's the one that changed everything, leading to book deals, television appearances, and a whole new career path. You can find Miguel's full Cheats Katsu Curry recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his collection of £1 meal cookbooks for more budget-friendly inspiration. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the extraordinary Ching-He Huang MBE, one of the most influential voices in modern Asian cooking - a chef, food entrepreneur, best-selling author, and TV pioneer whose mission has always been to make Chinese cooking joyful, healthy, and accessible. From her groundbreaking series Chinese Food Made Easy to her 11 television shows and appearances on Saturday Kitchen and Iron Chef, Ching has transformed the way people think about Chinese cuisine in the UK and beyond. Ching prepares her beloved Mama Huang's Hot and Sour Soup, a traditional dish rooted in Sichuan cuisine that brings back childhood memories of her grandmother's farm in Taiwan. Using shiitake mushrooms, wood ear mushrooms, bamboo shoots, soft tofu, chicken, and her signature blend of fresh ginger, chilies, ground white pepper, and black rice vinegar, Ching demonstrates how this warming, comforting soup embodies the perfect balance of hot, sour, sweet, aromatic, and pungent - the five essential tastes of Chinese cuisine. With variations that can be adapted for vegetarians or made lighter with prawns and fish, this recipe showcases the versatility and forgiving nature of authentic Chinese home cooking. Throughout the episode, Ching shares her remarkable journey from studying economics to setting up her own food production business supplying cold noodle salads to Pret and Benjy's, to becoming a television sensation who changed the conversation around Chinese food. She discusses the importance of cooking with intuition and love, the essential store cupboard ingredients every home cook needs (including Shaoxing rice wine, light and dark soy sauce, and Chinese five spice), and why Chinese home cooking is so much healthier and cleaner than restaurant versions. You can find Ching's full Hot and Sour Soup recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to sign up to her online masterclass featuring over 70 step-by-step recipes at chinghehuang.com. Don't forget to grab a copy of her latest cookbook, Wok For Less. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Francesco Mattana, a Sardinian chef whose passion for wholesome, traditional cooking has captured millions online. After years of cooking across the world and leading Jamie Oliver's Cookery School, Francesco is now preparing to release his debut cookbook, Live Like a Sardinian: Live To 100 (available for pre-order now: https://www.ourcookingjourney.com/my-cookbook.html) From opening his own restaurant in Brisbane at just 21 to becoming a social media sensation, Francesco shares his incredible journey and the food philosophy that defines him. Francesco prepares his beloved Live to 100 Minestrone, a traditional Sardinian soup that embodies the famous Blue Zone diet and changes with the seasons. Using his aunt's homemade sun-dried tomatoes, a classic sofrito, seasonal vegetables including Savoy cabbage and potatoes, chickpeas, borlotti beans, and fregula pasta, Francesco demonstrates how this simple yet nourishing dish has been a staple in Sardinian households for generations. Throughout the episode, Francesco discusses the secrets of Sardinian cuisine, the importance of cooking with seasonal ingredients, the art of preserving foods like sun-dried tomatoes, and why the Blue Zone diet is about so much more than just what you eat - it's about community, family meals, balance, and taking time to enjoy food together. From his early days working at Jamie's Italian to teaching thousands at Jamie Oliver's Cookery School, Francesco's passion for sharing authentic Italian cooking shines through every story. You can find more delicious recipes on the Filippo Berio website at www.filippoberio.co.uk/theo. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the extraordinary Adam Handling MBE, one of the most exciting and influential chefs in modern British cooking - a Michelin-star talent, sustainability pioneer, and creative force behind some of the UK's most innovative dining rooms. Adam shares his remarkable journey from a 16-year-old apprentice at Gleneagles to becoming an MBE for representing British food at the G7 summit, all while building a thriving collection of restaurants, pubs, and even a luxury chocolate shop. Adam prepares his spectacular Beef Wellington with Haggis and Black Pudding, a dish that celebrates his Scottish heritage whilst elevating the classic British centrepiece Throughout the episode, Adam opens up about his early days working at Gleneagles, his transformative experiences in London's top kitchens, and his appearance on MasterChef: The Professionals and Great British Menu. He discusses his unwavering commitment to sustainability - using every part of every ingredient and how the concept behind Ugly Butterfly was born from necessity and evolved into a philosophy that defines his entire collection. From making 13,000 meals during lockdown for the Felix Project to sourcing single-origin chocolate from around the world, Adam's passion for doing things properly whilst minimising waste shines through every aspect of his work. You can find Adam's full Beef Wellington recipe on the Filippo Berio website at www.filippoberio.co.uk/theo. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the remarkable Kate Austen, who made history as the youngest female head chef of a two-Michelin-star restaurant and became the first woman ever to win the main course on BBC's Great British Menu. Now thriving as a private chef, Kate shares her extraordinary journey from her first job at Morston Hall to cooking in some of Europe's most elite kitchens, including Copenhagen's renowned AOC and the three-Michelin-starred Restaurant Frantzen. Kate cooks her beloved Pasta alla Norma, a traditional Sicilian dish she learned whilst training in Italy, a recipe that's both vegan-friendly and full of flavour. As she prepares this 20-minute wonder featuring aubergines, tomatoes, capers, and pecorino, Kate opens up about the challenges and triumphs of being a woman in a male-dominated industry, the importance of work-life balance, and why she chose to step away from fine dining restaurants to forge her own path. You can find Kate's full Pasta alla Norma recipe on the Filippo Berio website at www.filippoberio.co.uk/theo. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Michelin-trained chef Jonny Marsh joins Theo to cook his famous healthy Thai Green Curry, a dish he created while cooking for some of the biggest names in Premier League football. From working with Kevin De Bruyne and Christian Eriksen to creating nutritious meals for elite athletes, Jonny shares his incredible journey from cooking on super yachts to becoming a social media sensation. You can find Jonny’s full recipe on the Filippo Berio website at www.filippoberio.co.uk/theo and don’t forget to order a copy of Jonny’s brand-new cookbook, The Private Chef: Everyday Cooking, for more of his performance-inspired recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they’ll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

Welcome to the Recipe with Theo Randall! A new podcast coming soon.