Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to London-based chef, presenter and writer, Alexina Anatole. Alexina is of mixed heritage: the granddaughter of chicken farmers from Cambridgeshire and Saint Lucian grandparents. She worked in finance for a decade before deciding to apply for MasterChef in 2021. After reaching the final, she made a brave career change from the trading floor to the food world. Alexina has written two cookbooks – Bitter and Sweet, with more on the way – and she also writes Small Wins, a Substack newsletter that enhances your cooking and your life in small, manageable ways. We talked about the joy of growing up in Paris, of picking blackberries with her grandparents and working in a fishmongers as a teen, all things that fed into her love affair food. We talked about the simple pleasures of working away to perfect a meringue recipe and the excitement of exploring new places to eat, plus the turning point at which she felt ready to make the switch from finance to the food world and finding her place within it. This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.
Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to Australian comedian, actor, writer and self-proclaimed knucklehead, Felicity Ward. We were more than a bit starstruck to meet Felicity, someone we've been following for ages... most recently her appearance as Hannah Howard, the first female lead in The Office Australia, and Dancing with the Stars Australia. Born in a small town just north of Sydney, Australia, she started stand up in 2008, following on from successful times writing and starring in The Ronnie Johns Half Hour Sketch Show. She’s spoken at length in her stand up and personally about her struggles with mental health including presenting a documentary Felicity’s Mental Mission, her Netflix special and Live From The BBC. It was so emotional to dig deep into the way she finds joy, from the simple pleasures of dancing to Billy Idol in Milton Keynes to building sand pools on Killcare Beach with her son. We talked about chasing the validation that comes with laughs as a stand up, the immediate joy of figuring out a tricky dance move, and her mother's solution to all problems: water.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.
Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to chef, author and TV presenter, Turkish Cypriot Hasan Semay (or Big Has, as he is affectionately known). Hasan is a half Turkish Cypriot half British chef, YouTube and Instagram sensation, as well as a self-confessed “proper North Londoner”. Has was accepted onto the prestigious Jamie Oliver 15 programme in 2011 and his relaxed and informative approach to cooking without pretentiousness has won him legions of fans over on his YouTube platform, Sunday Sessions. His debut cookbook, Big Has: HOME is a Sunday Times Bestseller and his latest book, Smoke and Seasoned Bread: Recipes from Türkiye is out now. We talked about the joy of a pets unconditional love, of getting cab drivers to take you to their favourite spot, and of talking to strangers. Has is such an incredibly warm and engaging guest and it was such a pleasure to have him join us for an afternoon of conversation.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.
Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to British journalist and news presenter, Emily Maitlis. She notably presented the BBC Flagship nightly current affairs show Newsnight where she specialised in election coverage in the UK and the USA. She's interviewed countless prime ministers, the Dalai Lama, and has been played by both Gillian Anderson and Ruth Anderson in drama adaptations exploring the story of her interview with Prince Andrew. Emily now hosts The News Agents, the Global daily news podcast, with Jon Sopel and Lewis Goodall. It was such a delight to have Emily in the studio and to turn the questions on her for once! Itamar gave her a joyful grilling on all the important things – from fish with tomato (good or bad?) to her earliest memories of joy (a gerbil called Humphrey and birthday teas featuring heavily) to how her herb garden brings her peace and tranquility today.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Tony OnuchukwuSound Mixer: John Scott & Paul FordTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.
A little Christmas treat from us to you! Something to get your teeth stuck into while you're wrapping your presents, stuffing your turkey or out for a walk.You may know that we're OG Yotam Ottolenghi superfans, having both worked at Ottolenghi before we set up our own place, so we've been dying to get him on the podcast since we started. If you don't know the Ottolenghi brand, then you've probably been living under a rock for the last 20 years: they have amazing delis and restaurants in London, era defining cookbook, a weekly recipe column in the Saturday Guardian and regularly contribute to the New York Times. Today we're joined by Yotam Ottolenghi, Noor Murad and Verena Lochmuller from the Ottolenghi Test Kitchen, another exciting part of the Ottolenghi empire! The Ottolenghi Test Kitchen was founded by Yotam and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables. We talked about how OTK came into being, what it's like to work in such a collaborative, creative environment, and of course we drooled over their latest cookbook, Extra Good Things.Pick up a copy of OTK Extra Good Things and OTK Shelf Love for Christmas! Available where all good books are sold. With thanks to our guests Yotam Ottolenghi, Noor Murad and Verena Lochmuller.Don't forget to subscribe to the podcast if you've not already, and check out our back catalogue if you're new to the podcast, there are lots of juicy morsels to enjoy.With thanks to everyone who helps make this podcast happen:Producer: Miranda HinkleyAudio Engineers: John ScottTheme Tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Honey & Co is 10 years old! We couldn't think of a better way to kick off our birthday celebrations than a special episode of Honey & Co: The Food Sessions. Coming atcha.Join us, Sarit Packer and Itamar Srulovich, at home as we rustle up a classic Honey & Co dish, talk about how the restaurant was born, catch up with our team, guests and friends about their memories of the last 10 years. You will laugh, you will cry, you will be amazed! We loved reminiscing and it was so special to read and listen to all the memories submitted by our customers from over the years.Thank you to everyone who sent us a voice message or a dm, an email or a story. We're so sorry we couldn't feature them all, we read every single one, we love them, it's been very special for us to read them and to help us remember and enjoy what we've done over the last 10 years.News! While some of you may know that we will be closing Honey & Co on Warren Street at the end of April, we are so happy to announce today that we will be moving to Lamb's Conduit Street this Spring. We're not closing, just moving!Follow the new location build @HoneyAndCoBloomsbury on instagram.If you want early access to bookings you will need to be on our mailing list – sign up to our mailing list. With thanks to our guests Mirko D'Angelo, Rachael Gibbon, David Loyd and Lara Hamilton.Thanks to Laura Bartram-Pope, Hannah Geller, Briana Lebold and Sunny Kang for their audio messages, and to everyone who sent us a voice message, a dm or an email.Producer: Miranda HinkleyAudio Engineers: Paul Brogden & John ScottTheme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Coming soon! This year we're celebrating 10 years of Honey & Co and we're going to kick off celebrations with a special episode of Honey & Co: The Food Sessions. We will hear from staff, guests, friends and lots of you, too! We will laugh, we will cry and we will share some very exciting news. Tune in next week for our 10 Years of Honey & Co Special episode!With thanks to:Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Today on Honey & Co: The Food Sessions we're joined by queen of sugar, Ravneet Gill. Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk. We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji! Follow Ravneet on instagram: @ravneeteats Get a signed copy of Sugar I Love You With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Today on Honey & Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline! Follow Caroline on instagram: @edentravels Get a copy of Red Sands With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Today on Honey & Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her. We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??' Follow Chetna on instagram: @chetnamakan Get a copy of Chetna's 30-Minute Indian With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Today on Honey & Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They’re both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara’s spreadsheet to Sami’s relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami’s dad's famous eggs, tahini swirls, and the shawarma filo pie. Get a copy of Falastin from our shop Honey & Spice. Follow Sami and Tara on instagram: @tara.wigley @sami_tamimi - With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Our guest this week on Honey & Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington. Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer. Enjoy! Follow Renee: @chefreneeerickson Get a copy of Getaway --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Welcome back to our podcast Honey & Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge. Enjoy! Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
Welcome back to our podcast Honey & Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did. Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold. --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.
We're back with the fifth and final episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our incredible trip to Jordan. In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way. We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy! --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators --- For knafe recipe: For the sugar syrup: 400g granulated sugar 230ml water a squeeze of lemon juice 2tsp orange blossom water For the crust: 375g kadaif dough, air-dried till crisp 100ml sugar syrup 45ml oz water 100g / melted ghee For the filling: 250g fresh mozzarella 250g hard mozzarella (the stuff you can grate) To cook and serve: 30g melted ghee to brush the pan ground pistachios --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall Head of Communications: Louisa Cornford A special thank you to Polly Russell for donating her garden Hosted on Acast. See acast.com/privacy for more information.
We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree. In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel. There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy! This episode was recorded in April 2021. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com Follow Oshrat @Osh_Posh and visit @Cafe_Yael --- For the whole burnt aubergine: 2 aubergines 50g / 1¾ oz tahini paste 50ml / 1¾ fl oz ice-cold water 2 egg yolks from beautiful eggs For the lemon, chilli and garlic dressing: 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped juice of 1-2 lemons 1 tsp table salt 1 tsp ground cumin 1 tsp caster sugar 2 tbsp olive oil 1 bunch of parsley, leaves picked and chopped --- With thanks to: Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall Head of Communications: Louisa Cornford A special thank you to Polly Russell for donating her garden Hosted on Acast. See acast.com/privacy for more information.
We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab. In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens! We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com --- For the Adana Kebab recipe: 700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince) 1 red pepper, deseeded and sliced 1 red chilli, halved, deseeded and sliced 2 onions, peeled and roughly diced 5 garlic cloves, peeled 1 large bunch of parsley, leaves picked 2 tsp table salt 1 tsp baking powder 1 tbsp ground cumin 1 tbsp sweet paprika ½ tsp ground allspice (pimento) vegetable oil for shaping --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall Head of Communications: Louisa Cornford A special thank you to Polly Russell for donating her garden Hosted on Acast. See acast.com/privacy for more information.
We're back with the second episode in our series about our new book CHASING SMOKE. For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited. This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now. We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com --- For the Octopus Recipe 1 large octopus (defrosted) For the braising liquor 1 plum tomato, quartered 1 red onion, quartered 1 tsp whole cumin seeds 1 tsp whole black peppercorns 4 garlic cloves, halved 1 chilli, halved lengthways 2 bay leaves a few sprigs of sage 4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy) For the marinade 1 clove of garlic, thinly sliced 8 sage leaves, roughly chopped 1 tsp smoked paprika a sprinkle of chilli flakes 3 tbsp olive oil For the paprika aioli 1 egg yolk 1 small clove of garlic, minced ½ tsp smoked paprika ½ tsp sweet paprika a pinch of salt, plus more to taste 2 tsp rice vinegar (or light white wine vinegar) 100–120 ml / 3½ –4¼ fl oz vegetable oil juice of ½ lemon --- With thanks to Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall Head of Communications: Louisa Cornford A special thank you to Polly Russell for donating her garden Hosted on Acast. See acast.com/privacy for more information.
We're back with a new series of Honey & Co: The Food Sessions all about our new cookbook CHASING SMOKE. Where there's smoke, there's fire. Where there's fire there's delicious food to share, and friendships and memories to make. CHASING SMOKE is a record of our travels around the Levant, chasing and cooking over fire on grills, beaches and bonfires. For the next five weeks we'll be sharing travel stories with you, cooking recipes from our trip and catching up with some of the friends we made in each of the five countries that we visited: Egypt, Greece, Turkey, Israel and Jordan. First up is Egypt where we travelled to Cairo and Alexandria. In this episode we make sweet potatoes baked in embers, a dish we tried for the first time on the Corniche waterside in Alexandria, which we add our own almond tahini twist to; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips to take beautiful photos; and we catch up with Laila Hassaballa of Bellies En Route who took us on the most incredible food tour in Cairo. There's charcoal in buckets, cars in carpets and... the dynamite falafel sandwich. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com Follow Laila @belliesenroute and find out more about their tours at https://belliesenroute.com Get 40% off their e-cookbook Table to Table with code: heyhoney --- Ingredients for sweet potato recipe 4 sweet potatoes 100g whole raw almonds, skins on 100g boiling water 1 small clove of garlic, peeled 4 tbsp light vegetable oil 1 tbsp sherry vinegar (or use red wine vinegar) 80ml cold water flaky sea salt (plus more to taste) date molasses (optional) --- With thanks to Our guests this week: Patsy @PatriciaNiven and Laila Hassaballa of @belliesenroute Producer: Miranda Hinkley Additional Production: Richard Ward Audio Engineer: Paul Brogden Theme tune: Daniel Winshall Head of Communications: Louisa Cornford A special thank you to Polly Russell for donating her garden Hosted on Acast. See acast.com/privacy for more information.
Welcome back to Honey & Co: The Food Sessions with Sarit Packer and Itamar Srulovich It's been a year. And what a year. We're back with a revival of the podcast, starting with a MIX TAPE for you. If you're of a certain age you'll know all about mix tapes, an expression of love in compilation form. So from us to you, this is our mix tape for you, featuring our best, tastiest, crispiest, sweetest bits so far from all our previous episodes. If you're new to the podcast this is an excellent place to start. Featuring Claudia Roden, Michael Rakowitz, Samin Nosrat, Fernando Laposse, Max Halley, Olia Hercules, Andi Oliver and our very own Bridget Fojcik. If you like what you hear you should definitely delve back further into previous episodes, and look out for our new series coming, which is all about our new book Chasing Smoke. --- Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events Visit our website --- With thanks to: Miranda Hinkley our producer Richard Ward for additional production John Scott our sound engineer Hester Cant who produced some of these episodes Louisa Cornford our comms manager And Daniel Winshall for our new theme music Hosted on Acast. See acast.com/privacy for more information.
alex rixs
Just amazing, can i share this on my Sidr Honey https://khalisthings.com/product/sidr-honey/ blog.