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Shackbaggerly Podcast is back with the original hosts, Katie Johnson and Howard Middleton.
Tune in for a smile, every other Friday morning, as the good friends chat about old recipe books, and all things 'loose and disorderly' which is the definition of Shackbaggerly! Often described as funny, easy listening.
Tune in for a smile, every other Friday morning, as the good friends chat about old recipe books, and all things 'loose and disorderly' which is the definition of Shackbaggerly! Often described as funny, easy listening.
137 Episodes
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This week Katie's praise for the NHS. Sore nipples, don't panic Howard will explain all. More vintage recipes books that provide much entertainment but not tasty food.
Feel free to leave a review and get in touch via Instagram, Facebook or email podcast@theshackbaggerly.co.uk
See you again next Friday when episode 76 will be available from 9am UK time.
This week on Shackbaggerly there’s a lot going on. Air raid shelter chat, United States pudding, and there’s new about Howard’s Mum’s deckchairs which have been living in the downstairs toilet for a while now!Howard’s been to a book signing by Actress Miriam Margolyes, whilst Katie was people watching in a Hospital canteen, and if you think that’s exciting, there’s news of what’s to come in the next instalment of Shackbaggerly!Hope you enjoy the episode, and please keep spreading the word, and if you feel an urge to leave a review - please don’t fight it.Don’t forget to subscribe if you haven’t already, then you won’t miss a thing.Thank you for listening, and see you again Friday 3 October.K&H xShackbaggerly is on Facebook and InstagramYou can also email podcast@theshackbaggerly.co.uk
This week on Shackbaggerly, and as always, there’s a lot going on.Howard has a new obsession.Have you ever heard of a Lambeth Cake? Hungary is now tuning in, so we discover three of the countries inventions, one of which prompted Howard to reveal a little too much personal information!Staying with Howard, find out how his former Bake Off contestant, Ruby Tandoh describes him in a recent article.Katie’s taken another bizarre survey. There’s more on beavers butt flavoured ice cream, and other weird edibles! There is talk about old recipe books, including a stirring one from wartime America.Can we get Cheesy kins back in fashion and what on earth is clabbered milk?Howard goes bilingual again.Katie doesn’t like spiders, especially in the middle of the night, and if that wasn’t enough, there is a June moment!Hope you enjoy the episode, and please keep spreading the word, and if you feel an urge to leave a review - please don’t fight it.Katie & Howard will be back again on Friday 19 SeptemberYou can find Shackbaggerly on Facebook and Instagram where you can get in touch, or if you prefer, email podcast@theshackbaggerly.co.uk
Another two weeks have passed since good friends Katie and Howard caught up, and here they are again, chatting about old recipe books, as well as everyday happenings.There’s an interesting new ingredient for potato salad, a listener gets in touch to let the duo know of a rather bizarre extra in vanilla ice cream, and Katie has started on HRT, but how’s it going?Hope you enjoy the episode, and please keep spreading the word, and if you feel an urge to leave a review - please don’t fight it.Also, don’t forget to subscribe if you haven’t already, then you won’t miss a thing.See you again on Friday 5 September. K&H xShackbaggerly is on Facebook and InstagramYou can email podcast@theshackbaggerly.co.uk
Another 2 weeks has gone by in the world of Shackbaggerly, so what have good pals Katie and Howard been up to?Well as usual, there’s always a story to tell! Old recipe books take centre stage, after all, this is a ‘foodie’ type podcast, and this time, it’s a meat fee offering from 1931.Howard has been watching the English Heritage videos again featuring a Cook from the past, and somehow this leads to the vintage comedy series ‘Are you being served?!’ A listener has been in touch with another weird Festival, this one featuring a Geoduck, but it’s not pronounced as you would think.Probably easier if you just listen! Hope you enjoy, and please keep spreading the word.Don’t forget to subscribe if you haven’t already, and we do love hearing from you, be it via our Facebook and Instagram pages ‘Shackbaggerly,’ or email podcast@theshackbaggerly.co.uk See you again on Friday 8 August K&H x
Here we are then, episode 3 of season 3, and it’s been a warm one in the UK, and as we all know, us Brits are neither designed, or indeed geared up for it. As always, Shackbaggerly lives up to its name with more loose and disorderly conversation from Katie and Howard, and even Madonna gets a mention, but suspect you’ll not be able to guess why!Old recipe books once again take centre stage, with Howard uncovering a new name, all thanks to the Queen’s son, Tom Parker-Bowles, thank you Tom. Howard’s cheek hamster gets named, thanks to the listener, and there are a couple of items that, if you live in Yorkshire, you might want to pick up.As always, Shackbaggerly on Facebook and Instagram is where you can contact Katie & Howard, or if you prefer, their email podcast@theshackbaggerly.co.uk and please remember to subscribe if you haven’t already, so you don’t miss a thing.
Thank you for your lovely messages following Shackbaggerly back on air, and us getting back together again after 2 years. It does feel as if we’ve never been away!As always, the conversation is loose and disorderly, and an insight into the cleaning regime of Howard, and how Katie looks like she should be retiring!A new occasional series is launched, with a name for it too, (including brackets), and we go back to the 1900s when we discuss a new Food Writer to us, Mrs De Salis, who is rather partial to ‘a la mode.’ You can follow and get in touch with Shackbaggerly on Instagram and Facebook, and also email podcast@theshackbaggerly.co.ukWe’d also love it if you felt the urge to leave a review, been a while since we had one of those.Hope you enjoy the episode, and see you again on Friday 11 July. Katie & Howard x
After 2 years together, followed by 2 years apart, we thought we’d see if we could still do a podcast, so here we are - Shackbaggerly is back. Still loose and disorderly, and still looking at old recipe books, including the one that Katie found this week focusing on all things pure malt vinegar. Howard thinks he has discovered the most unusual food festival out there, and June is up for a change.We loved hearing from you before, and so hoping you’ll still get in touch, be it via Facebook, Instagram or email podcast@theshackbaggerly.co.uk For now, Shackbaggerly will be with you every 2 weeks, so look forward to seeing you on Friday 27 June.K&H x
On this week’s episode, Chef Mark Harris shares his tips for stuffing and roast potatoes for the big day. You’ll hear a story that could quite easily be a Christmas movie. Chef royalty, Mark and Sue Stinchcombe chat about British cuisine, and yes, it’s time for the Christmas song! You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when I ask guests to chat, as they can see I’m not just talking to myself, on this occasion anyway! Thank you for listening, Happy Christmas, and here’s to 2024, whatever it throws at us. I’m taking a couple of weeks off, so see you on Friday 12 January, Katie x
On this week’s episode, Chef Mark Harris shares a few hints and tips for perfect Yorkshire puddings. Gardening Guru Reg Moule talks us through looking after Christmas plants, including Cyclamen and Poinsettia, and introduces us to ‘Fiona!’ Plus, we meet award winning Audio Book Narrator Barrie Kreinik, who shares her very own recipe for Wheaten Bread. You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when I ask guests to chat, as they can see I’m not just talking to myself, on this occasion anyway! Thank you for listening, and see you next time x
On this week’s episode, we find out how New Yorker Kim Goldfeder-Clarke got on with making a traditional Christmas pudding! Gardening Guru Reg Moule shares a few stories of what really happens when people go to buy their Christmas tree, and Chef Mark Harris, along with his partner Sarah, is bucking the trend when it comes to running a Pub\Restaurant, so successful are they, that have recently opened another one. You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when I ask guests to chat, as they can see I’m not just talking to herself, on this occasion anyway! Thank you for listening, and see you next time x Podcast guests on this episode are Reg Moule, the Gardening Guru. Kim Goldfeder-Clarke from ‘Ya Mom’s in the Kitchen,’ and ‘Mr Bentley’s World,’ and Mark Harris www.pheasantatneenton.co.uk and www.thetallyho.co.uk
On this week’s episode, Katie pops into a Herefordshire toy shop to chat with Martin Chadney, and stays in the county to meet its latest celebrity - Saku from ‘The Great British Bake Off.’ There’s also talk of suet, stir up Sunday, and what was the secret food sculpture that Food Artist Prudence Staite was working on? You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when guests are invited to chat, they can then see Katie isn't just talking to herself, on this occasion anyway!Thank you for listening, and see you next time x
On Shackbaggerly this week, we
hear all about ‘re naturalisation,’ with Kim and Rob Hurst, formerly of ‘The Cottage Herbery’ in Worcestershire, and discover who are Miss Pattie and Babette. Plus Lizzy Hughes from ‘Our Lizzy Cookery School’ shares a few Christmas vegan recipe hints and tips, including a rather special ingredient tucked into a mince pie.
You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when guests are invited to chat, they can then see Katie isn't just talking to herself, on this occasion anyway!
Thank you for listening, and see you next time x
On Shackbaggerly this week, Katie is joined by three women, all with a story to tell.
Chef Suki Pantal talks Diwali, but is it too late to wish her a happy one?
Julie Rachford was born in the UK, but has spent more than half her life in the USA, so we find out what are the main differences.
And how did Sarah Evans cope, when for 8 months, because of pain, her settee was where she spent every day and every night.
There's a recipe or two, and a smile along the way!
You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when guests are invited to chat, they can then see Katie isn't just talking to herself, on this occasion anyway!
Thank you for listening, and see you next time x
On Shackbaggerly this week, Katie is talking bananas, and not for the first time you might say! But no, we’re talking about the growing of bananas in the sunshine of Cyprus, and what it entails, especially when we’re all guilty of picking them off the shelf in a supermarket, perhaps without a second thought on how they got there. Join Katie and Michaelis in a plantation, but be careful with your clothes!
As always you can keep up to date with behind the scenes happenings via Shackbaggerly’s Instagram and Facebook pages, and Katie’s email is podcast@theshackbaggerly.co.uk If you’re not already following or subscribing, please do, it’s totally free and it helps when Katie asks guests to join her, as they can then see she’s not just talking to herself!
On this week’s Shackbaggerly, we meet Tom Court from ‘Sticky Fig Catering’ in Worcestershire, to find out what it’s like to cater for a film crew, and find out who Tom was in a film with, well, his blue glove!
We’re off to RHS Wisley in Surrey where we meet Head of Edibles, Sheila Das, and discover what was on her own menu that evening. Becca Boast, Senior Tutor at Raymond Blancs Cookery School reveals a celebrity student, and a second visit to Shackbaggerly from Indian Cook and Author Manju Mahli.
As always you can keep up to date with behind the scenes happenings via Shackbaggerly’s Instagram and Facebook pages, and Katie’s email is podcast@theshackbaggerly.co.uk
On this week’s Shackbaggerly, who would have thought a recipe with three ingredients could be so difficult to make?! Seems across the pond, not everything is as we’d think, here in the UK. It’s a welcome back to Kim Goldfeder Clarke from Ya Mom’s in the Kitchen in New York. We chat apples with Chef Daren Bale in Worcestershire, and meet the incredible Prudence Staite, from ‘Food is Art,’ in Gloucestershire. As always you can keep up to date with behind the scenes happenings via Shackbaggerly’s Instagram and Facebook pages, and Katie’s email is podcast@theshackbaggerly.co.uk
On this week’s Shackbaggerly, Katie chats with New York Actress, Singer, Dancer and Baker Kim Goldfeder-Clarke, from the hugely popular ‘Mr Bentley’s World.’
Chef Calum Smith from Shrewsbury in Shropshire tells us the moment he discovered a whole new way of making scones, with 2 ingredients you really wouldn’t associate with the recipe, and it’s a welcome return to one of Bake Off’s favourites, Val Stones, and make sure you keep up to date with behind the scenes news, because as well as links to all of Katie's guests, this week Val will share her recipe for Pistachio, lemon, lime and mint cake! All you have to do is follow Shackbaggerly on Facebook and/or Instagram, and please spread the word about the podcast, wherever you are in the world.
Thank you for listening, and see you next time
On this week’s Shackbaggerly, Katie is at Aldeburgh Food Festival in Suffolk, chatting to Producers and Chefs. The Hospitality Industry is struggling in the UK, Andrew Clements and ‘The Hotel Folk’ are doing their bit to make a difference. Find out which body part hurts most when you grow ‘Sandling Saffron,’ and it’s nearly harvest time for Sarah Lord and the family. Steve Tricker from ‘Truly Traceable’ reveals his wife keeps a certain secret from him, and our native Roe Deer are not as you’d think, and Alison Lilly from ‘Lillypuds,’ has one of those success stories that make you smile. Keep upto date with behind the scenes news, as well as links to any of Katie's guests, by following Shackbaggerly on Facebook and/or Instagram, and please spread the word about Shackbaggerly, wherever you are in the world.
Thank you for listening, and see you next time
On this week’s Shackbaggerly, Katie catches up with Chef Graham Tinsley MBE and he kindly shares his most popular recipe, and perhaps not the one you would think.
Fisheries Journalist Mike Warner reveals the shocking percentage of fish exported from UK waters, and Pervin and Cyrus Todiwala OBE, possibly as you’ve never heard them before.
Keep upto date with behind the scenes news, as well as links to any of Katie's guests, by following Shackbaggerly on Facebook and/or Instagram, and please spread the word about Shackbaggerly, wherever you are in the world.
Thank you for listening, and see you next time.
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