Good Food

Epizódok

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  Rabbit au vin 24.09.2026 6p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Jeremy Lee on the 30 year cookbook, 100 years of Quo Vadis and Scottish fare 22.09.2026 46p

  Jeremy Lee: 30 Years in the Making Chef Jeremy Lee has spent four decades in professional kitchens and almost as long writing his first cookbook. In this episode, recorded at Quo Vadis in the Soho institution's 100th year, he joins host Samuel Goldsmith to talk about Cooking, the book that lay fallow for 30 years, and Kitchening, the seasonal follow-up he wrote in a single January locked away in a Dorset farmhouse. Jeremy takes us from a childhood in the northeast of Scotland (a mother who pored over Elizabeth David, a father who made the butcher push a whole sirloin through the mincer) to an apprenticeship in the barren British food landscape of the late '70s, when the aubergine was still exciting and a privately educated kid in a kitchen was an anathema. He explains why "kitchening" is a genuine Old English word, why seasonal cooking is not a trend, and why restaurant food got lighter, smaller and better. Along the way: medlars versus Pink Lady apples, the case for domesticating British rabbit, a beef à la mode so over-set you could have played football with it in front of Terence Conran, and receiving an MBE from Princess Anne on what turned out to be a final outing with his sister. In this episode: • Why Cooking took 30 years, and Kitchening took one month • Good bread, good butter, good eggs: the only advice a new cook needs • What Alastair Little, Rowley Leigh and Simon Hopkinson changed forever • Quince gluts, mast years, and why the seasons teach you to expect nothing • Quick-fire round: one cuisine forever, the worst waste of money, and the fictional character he'd have dinner with Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Hainanese Chicken Rice 17.09.2026 6p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Nessie Welschinger on Real Housewives of London, Bake Off & Baking for the Queen 15.09.2026 50p

  Real Housewives of London series two is streaming now on Hayu. Samuel Goldsmith sits down with Nessie Welschinger — cake designer, Real Housewives of London star and founder of Chelsea Cake Company — for a conversation that runs from royal commissions to kitchen catastrophes. Nessie explains how she left a decade in banking to teach herself cake decorating from YouTube, coded her own website from a Coding for Dummies book, and ended up delivering Queen Elizabeth II's 90th birthday cake to the Tower of London just two weeks after giving birth. She talks about growing up between Singaporean and Egyptian kitchens — her grandmother chopping jute mallow for molokheya on her lap in front of the telly — and why the kitchen is her place of peace. There's also Bake Off: The Professionals (and the carrot showpiece that went very wrong on camera), the reality of filming Real Housewives while raising three kids, a Christmas dinner featuring home-churned butter, a mandoline accident with a pot pie, and the durian story you won't forget. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Sticky bourbon BBQ wings with blue cheese dip 10.09.2026 6p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Poppy O'Toole on Batch Cooking, MSG and her own child hating potatoes 08.09.2026 44p

  Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting. Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed. In this episode: • 00:00 — Welcome back (and how she compares to Rick Stein) • 03:32 — The batch cookbook, and why most batch cooking is too much work • 10:26 — The goose fat roast potato freezer trick • 15:19 — The secret pot of MSG • 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair • 20:20 — Favourite dish: chicken wings with a bump of caviar • 26:08 — Confessions: bubblegum ice cream and a very bad undercut • 28:27 — The Grumble, her imaginary all-potato pub • 32:17 — The misconception she wants to fix • 35:11 — Guilty pleasure: tinned fish • 37:29 — Quick fire • 41:15 — What good food means Poppy's Absolutely Delicious Batch Cookbook is out now. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Spiced lamb meatball stew 03.09.2026 5p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Yotam Ottolenghi on why Simple food can't be beat 01.09.2026 37p

  Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world. Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Pistachio & Sour Cherry Baked Alaska 27.08.2026 6p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Angellica Bell on her career in TV, MasterChef and Baked Alaska 25.08.2026 38p

  Angellica Bell joins Samuel Goldsmith live at the Good Food Show in Birmingham for an episode about the food that made her. She takes us back to her grandmother's tiny London kitchen - a St Lucian chef who cooked entirely by instinct, never opened a cookbook, and had Angellica gutting fish and frying chicken by the age of six. There was a blackberry bush in the garden, a pot always on the stove, and an open door for anyone who knocked. From there: student survival food (pasta, baked beans and cheese), the Dairy Book of Home Cookery that three generations of her family have cooked from, and the Celebrity MasterChef run she almost turned down, including the vanilla cupcake baked Alaska she gambled the competition on. Angellica also talks CBBC and the bag of fan mail she's never thrown away, what food is really like inside the Celebrity Big Brother house, why the dinner ladies who fed her at the start of her career still mean so much, and the death row meal that unapologetically combines a roast with a Christmas dinner. Plus she sets a new record in our quickfire round. In this episode: Learning to cook Caribbean food with her grandmother Why she never listed food as an "interest" before MasterChef Winning Celebrity MasterChef and cooking in professional kitchens Food, shopping lists and strategy in the Big Brother house School dinners, canteen food and why they matter Her ultimate three-course meal Good Food is hosted by Samuel Goldsmith. Recorded live at the Good Food Show, Birmingham. Follow, rate and review wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Panuozzo sandwich 20.08.2026 5p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Alasdair Gill on Addiction, Recovery and the Kitchens That Saved Him 18.08.2026 46p

  Please note: this episode contains frank discussion of drug and alcohol addiction as well as some explicit language Chef and writer Alasdair Gill joins Samuel Goldsmith to talk about his raw new book, Knives and Spoons — a memoir-with-recipes charting his rise from kitchen porter to head chef, and his journey through addiction to recovery. Alasdair opens up about why kitchens took him in when nowhere else would, growing up as the son of the late restaurant critic A.A. Gill, and how food became the thing that kept his life on track. He also shares the chaos of catering a castle wedding with two waiters, why he'd rather have a baguette and a pickle than fine dining, and his surprisingly poor crisp flavour ideas. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Home-style chicken curry 13.08.2026 6p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Flo & Joan: Crisps, Cooking Disasters & Andrew Lloyd Webber 11.08.2026 52p

  Musical comedy duo Flo & Joan join us to talk food, family, life on the road and the stories behind their latest shows. They reveal why the thought of Andrew Lloyd Webber turning up to their one-man musical is the stuff of nightmares, how they created a new show using another band’s abandoned setlist, and what it’s really like performing and eating your way through Edinburgh Fringe. Plus, we hear about a spectacular cooking disaster involving a fistful of cloves, a mushroom soup with unfortunate consequences, an alarming relationship with crisps, and the secret to a properly good bacon sandwich. Expect sisterly chaos, strong opinions on food and plenty of culinary confessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Vivek Singh's Chingri Malai Curry 06.08.2026 5p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Vivek Singh on 25 Years of The Cinnamon Club 04.08.2026 46p

  Vivek Singh has spent the last 25 years redefining what Indian fine dining can be. As the chef behind London's iconic Cinnamon Club, he joins the Good Food podcast to reflect on the restaurant's remarkable journey, the dishes that changed perceptions of Indian cuisine, and the stories that have shaped his career. Vivek shares how he deliberately challenged expectations when The Cinnamon Club first opened, removing familiar curry-house staples in favour of regional flavours, seasonal British ingredients and bold new ideas. He explains why one deeply personal dish, "Papa Pigeon", has never left the menu, how his mother's pumpkin chutney became an unlikely signature, and why the restaurant's 25th anniversary tasting menu celebrates both tradition and innovation. Along the way, Vivek looks back on growing up in eastern India, where community celebrations revolved around home-cooked food, and recalls the Bengali wedding meal that introduced him to the prawn curry that remains his favourite dish to this day. He also reveals his biggest kitchen disaster, the surprising ingredient he thinks is overrated, and the guilty pleasure he can't resist. Whether you're fascinated by restaurant history, passionate about Indian food or simply love hearing the stories behind unforgettable dishes, this episode is packed with warmth, humour and plenty of inspiration. **In this episode:** * 25 years of The Cinnamon Club * Reinventing Indian fine dining * The story behind "Papa Pigeon" * Childhood food memories from Bengal * Why regional Indian cooking matters * His favourite Bengali prawn curry * The biggest kitchen disaster of his career * The Five Guys milkshake he swears by Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Green bean mac ’n’ cheese 30.07.2026 5p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Claire Richards on Tour Riders & the Fish Pie That Nearly Ended Her 28.07.2026 40p

  Recorded live at the Good Food Show, Samuel Goldsmith sits down with pop star and Steps member Claire Richards. Claire reveals the origin of her legendary Pasta a la Claire — born on a 1990s Steps VHS and originally made with packet ham and a tin of tomato soup — and how she's since given it a grown-up makeover. She talks growing up on her mum's "mince-based" cooking outside London, teaching herself Thai curry after her honeymoon, and the four-hour ragù she perfected after a trip to Bologna. There's life on the road too: dodgy service-station sandwiches and Ribena in the 90s, why she now asks for Whispering Angel on her rider, the one day every tour she takes over the kitchen to cook for the whole crew, and the strict no-spice rule before a show. Plus: eating caviar off her hand at the British Fashion Awards, crunching prawn shells in Japan, her M&S ambassador role and the new strawberry sparkling wine, the Celebrity MasterChef fish pie disaster involving very runny mash, and which Steps member she'd pick as her sous chef. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Pork schnitzel with lemon caper butter 23.07.2026 5p

  Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  Natalie Cassidy on Family, Food and Fresh Starts 21.07.2026 31p

  This week, actor, presenter and podcast host Natalie Cassidy sits down with Samuel Goldsmith to talk about the food that has shaped her life. From treasured memories of her mum's traditional cooking to winning Cooking with the Stars, Natalie shares how food has always been at the heart of family, comfort and celebration. They chat about her new memoir Happy Days, life after EastEnders, why she's happiest cooking a Sunday roast, and the Italian family meals she could eat every day. Natalie also reveals her biggest kitchen disasters (including a memorable raw chicken Kyiv incident), her love of M&S crisps and wine, and the Good Food recipe she swears by for perfect Yorkshire puddings. Plus, she picks her dream EastEnders cooking team, shares her favourite foodie finds from the Good Food Show, and answers our quick-fire food questions. Learn more about your ad choices. Visit podcastchoices.com/adchoices