olive

This episode we welcome Kenji Morimoto (@kenjcooks) to the podcast. Kenji is a content creator, educator and food writer who is on a mission to demystify the ancient art of fermentation. He joins to talk about his new book, Ferment, and explains how to make things like kimchi, miso and cheong without any specialist equipment as well as giving some delicious recipes to use them in. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Julie Lin’s little black book Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week chef and author Julie Lin joins the podcast to share recipes and stories from her new book Sama Sama. She talks about her journey in food and explains how she’s reclaiming the word fusion to describe the food she cooks – a delicious mash up of her Malaysian and Scottish heritage. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Keshia Sakarah’s little black book Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week’s podcast we chat to chef, food writer, educator, and author Keshia Sakarah. Her new book Caribe explores the many nations that make up the Caribbean islands with history, personal stories and recipes. Keshia wants to celebrate the diversity of the food eaten across the whole region including her home nations of Montserrat and Barbuda, but also show the threads that link many of these places together. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Emily Cuddeford and Rachel Morgan’s little black book Learn more about your ad choices. Visit podcastchoices.com/adchoices

Emily and Rachel are the founders of the beloved Scottish bakery Twelve Triangles and the co-authors of a new book, Kitchen Table: Simple Things Made Well. They talk about the importance of finding trusted producers, how seasonality shapes everything they sell and why their obsession about the quality and provenance of ingredients makes their bakes so good. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Farmer Tom Jones’ little black book  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine is joined by Tom Jones, a Herefordshire-based farmer and supplier of ethically reared and sourced meat for some of the UK's best restaurants, including St. John, Lyle's and The Camberwell Arms. With Easter coming up he’s launching a campaign urging people to swap new season spring lamb for hogget and explains why it’s a better choice for consumers and farmers as well as a much more flavourful meat for your Sunday roast. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Leigh Thurston little black book, Derry edition! Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week’s podcast was recorded on location in Derry, Northern Ireland as host Janine catches up with local chef Leigh Thurston to find out all about the Derry food and drink scene. They discuss why the local produce is so special, some great breweries and distilleries to visit, a few local delicacies and where to find the best street food.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Anna Hedworth’s little black book  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine is joined by Anna Hedworth, chef/owner of Cook House in Newcastle to talk about Anna’s latest book, Service, which celebrates in words, images and recipes the magic of a day spent working in her restaurant. Anna talks about her close relationships with suppliers and producers, the importance of a great staff meal, why the larder is one of the key elements to her menu and how a daily changing, seasonal menu keeps everything vibrant and creative. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Barney Desmazery’s little black book part 2 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wild garlic season is at its peak so we’ve asked Barney Desmazery - skills and shows editor of our sister brand Good Food - to share his foraging knowledge for this versatile ingredients. Find out where it thrives, how to pick it safely and ethically and how to use in some delicious recipes! Learn more about your ad choices. Visit podcastchoices.com/adchoices