Good Food

Samuel Goldsmith visits the Saturday Kitchen studio to talk with executive producer Amanda Ross about 20 years of the BBC's iconic Saturday morning show. Amanda shares how the production really works — from recipe rehearsals to managing Michelin-starred chefs who can't cook and talk — plus the story behind retiring the Omelette Challenge, launching TV careers, and what's planned for the 20th anniversary special. Includes culinary confessions and quick-fire questions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ilhan Mohamed Abdi joins host Samuel Goldsmith to talk about food, faith and family through the lens of her new cookbook, The Ramadan Kitchen. From Somali rice and samosas to crispy salt-and-vinegar crisps and homemade pizza, Ilhan shares the dishes that shaped her childhood, the traditions behind Ramadan cooking, and why food should always feel welcoming rather than intimidating. They discuss what Ramadan really means beyond fasting, how different cultures celebrate through food, and why experimenting in the kitchen matters more than authenticity. Ilhan also reveals the recipe that made her famous online, the bread recipe she was desperate to perfect and the Somali comfort food she’d choose as her ultimate death row meal. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cookalong with Chetna Makan. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, food writer and youtuber Chetna Makan joins Samuel Goldsmith to talk about her mission to simplify Indian home cooking. In her new book, 5 Ingredient Indian she has set herself the challenge of creating delicious, authentic India recipes with just 5 ingredients. From comforting dals and stuffed parathas to family curries and cardamom cakes, she explains why making Indian food more accessible has always been at the centre of her cooking. The pair also chat about growing up in India, moving to the UK, the culture shock of scheduling dinner plans, and how Bake Off unexpectedly launched Chetna’s food career. Expect stories about leftovers, entertaining, regional Indian food and most importantly Greggs chicken bakes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Good Food Podcast, Samuel Goldsmith sits down with the groundbreaking Clare Smyth MBE, the first British female chef to run a restaurant with three Michelin stars. Recorded on location at her new London bistro Cornucopia, Clare opens up about the realities of life at the very top of the restaurant world. From growing up on a farm in Northern Ireland to running some of the world’s most celebrated kitchens, Clare reflects on ambition, identity, mentorship and the pressure of perfection. She shares stories from her years working with Gordon Ramsay and Alain Ducasse, talks about opening restaurants “taking years off your life”, and explains why she now prioritises personality, diversity and joy in her kitchens. There’s also plenty of food talk, including how to roast chicken, the recipe for perfect roast potatoes, crisps, cheap sherry in trifle, and why fish and chips absolutely must come with the right malt vinegar (Sarsons, of course). Expect honesty, humour, culinary confessions, and a fascinating glimpse behind the scenes of modern fine dining from one of Britain’s greatest chefs. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we sit down with Michelin-starred chef Nicholas, who takes us on a journey from his childhood in rural northern Sweden — raised near the country's largest ski resort on the Norwegian border — to running a fire-only restaurant in Stockholm. Nicholas shares how growing up among the Sami indigenous community shaped his cooking philosophy, why he refuses to use chocolate, lemon, or olive oil in his Stockholm kitchen, and how his mother's approach to buying 50 kilos of plums at the right price still influences his restaurant today. We dig into the art of Swedish preservation — pickling, fermenting, and jamming everything from asparagus to cloudberries — and why Nicholas believes our obsession with "fresh at all costs" is a little bit mad. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, host Samuel Goldsmith sits down with Si King to talk about food, cooking and how his approach to eating has evolved, and what the Hairy Bikers means to him now. Si shares the dishes he loves to cook at home, the ingredients he always comes back to, and how his relationship with food has evolved in recent years. He reflects on everyday eating, building simple routines in the kitchen, and making food work in real life. They also discuss the balance between enjoyment and practicality, from quick midweek meals to more considered cooking, as well as Si’s go-to flavours, favourite comfort foods and kitchen habits. Plus: the meals he never gets tired of, what’s always in his fridge, and a quick-fire round covering favourite dishes, guilty pleasures and cooking fails. In this episode: • Si King on his current approach to food and cooking • Everyday meals and simple kitchen routines • Favourite ingredients, flavours and comfort dishes • Making food work in real life • Quick-fire: go-to meals, guilty pleasures and kitchen disasters Si King is best known as one half of the Hairy Bikers. A long-time advocate for good, accessible food, he has written and presented widely on cooking, bringing a practical and down-to-earth approach to the kitchen. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Writer and cook Tamar Adler joins Samuel Goldsmith to talk about the meals we actually make, the ones thrown together when we're tired, hungry, and just trying to eat. From her time at Chez Panisse with Alice Waters to her new life in Madrid, Tamar makes the case for lazy cooking, leftover rice, and a pot of perfectly tender beans. She shares the story behind her latest book Feast on Your Life, why she wrote it during a period of depression, and how the kitchen became a place to look for small moments of joy. Along the way: fish and chips that never happened, a savory pavlova nobody should make, an imaginary restaurant called Dregs, and the cooking disaster involving a finger cot and a plate of endive. This is a conversation about trusting your instincts, ignoring the noise, and why good food is whatever makes you feel alive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, host Samuel Goldsmith sits down with food writer Ranie Saidi to explore the deeply personal story behind his debut cookbook, The Malay Cook. What began as a journey through grief after the passing of his grandmother became a celebration of Malay food, family, and identity. Ranie opens up about how his grandmother's recipe book was stolen after her death and how he set out to recreate her dishes from taste memory, with help from his aunt and years of trial and error across Malaysian restaurants in London. He shares how therapy led him to reconnect with his happiest memories: cooking alongside his grandmother, a beloved wedding caterer in Malaysia. We dive into the foundations of Malay cooking. The "four sibling" spices, the central role of coconut, and the turmeric marinade tradition and hear the beautiful origin story of Samine Rice, a rainbow-colored dish born from monsoon season hardship. Ranie also breaks down the differences between sambal varieties, explains the distinction between Malay "gulai" and Indian-style curry, and makes a compelling case against the obsession with food "authenticity." Plus: Ranie's dream speakeasy restaurant concept, his guilty pleasure cheese and onion sandwich, and a lightning-round that includes cow's testicle, Storm from the X-Men, and the perfect crisp flavour. In this episode: • How cooking became a path through grief and identity • The stolen recipe book that inspired The Malay Cook • Key Malay ingredients: the four sibling spices, coconut, and turmeric • Samine Rice and its rainbow origin story • Ramadan, Eid, and how Malaysian food traditions mark the calendar • Sambal explained: vinegar, coconut, soy sauce, and more • Quick-fire: favourite dishes, cooking disasters, and dream restaurants Ranie Saidi, aka The Malay Cook, is a London-based recipe developer, writer and supper club host celebrating Malaysian Malay heritage through modern, accessible cooking. A 2023 Yan Kit So Award finalist, his recipes are rooted in the everyday dishes his grandmother - a wedding catering cook - made while he was growing up. He sells his Malay sauces through Delli Market and hosts supper clubs at Soho House and Boundary Shoreditch. His work has been featured in the Financial Times and Olive Magazine. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

BOSH creators Henry Firth and Ian Theasby sit down with Samuel Goldsmith to talk about making plant-based food exciting, accessible, and genuinely delicious. From their new ready meal range and nutritional yeast seasonings to their latest cookbook More Plants, the duo shares practical tips on whole food plant-based eating, the truth about supplements like creatine and omega-3s, and why they've never been fans of the "V word." Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Baker and author Edd Kimber — the first-ever winner of The Great British Bake Off — joins us to talk about his latest book Chocolate Baking, which puts one of our favourite ingredients centre stage. Edd shares the fascinating history of chocolate, from Mayan drinking rituals to modern bean-to-bar innovation, and explains why chocolate doesn't always have to be the dominant flavour in a recipe. We also dig into the ethics and economics of chocolate pricing, Edd's obsession with Tonka beans, his mum's apple crumble (and why the jammy middle layer is the best bit), and what makes a truly perfect chocolate chip cookie. Plus, Edd opens up about navigating life after reality TV, the challenges of being defined by a single moment, and the Nigella announcement. Stick around for quickfire questions, including Edd's signature "can't be bothered" meal and the fictional character he'd most like to have dinner with. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Silk Roads, Saffron Rice, and the Stories Our Food Carries Did you know every apple in the world can be traced back to Kazakhstan? In this episode, Samuel Goldsmith sits down with Anna Ansari — Iranian American cook, former trade lawyer, and author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing — to explore how food has connected cultures across Central Asia for centuries. Anna shares how a plate of Uyghur food in 1990s Beijing tasted unexpectedly like home, why Uzbek plov is far more than the sum of its five humble ingredients, and how cooking Iranian stews became a way to root her blended British-American-Iranian family in tradition. Along the way, they talk nasi goreng technique, the myth of culinary authenticity, and why a Tootsie Roll is her ultimate guilty pleasure. In this episode: How the ancient Silk Roads shaped the food we eat today The surprising Central Asian origins of apples, melons, and rice Why authenticity in food is more fluid than we think Anna's death-row dish: tahchin (Iranian saffron rice cake) Cooking as connection — to heritage, family, and home Quick-fire confessions: gnocchi disasters, pulled pork parties, and bumpy cake About the guest: Anna Ansari is the author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. A former customs and trade lawyer with a background in Chinese studies, she writes about the intersections of food, history, and identity. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why Only 4% of Us Get Enough Fiber and Why It Matters Way More Than You Think Registered nutritionist and bestselling author Rhiannon Lambert joins host of the Good Food podcast, Samuel Goldsmith, to tackle one of the most overlooked nutrients in our diets: fibre. In this episode, Rhiannon explains why the UK is facing a fibre crisis, how ultra-processed foods reshaped the way we eat, and what the latest science says about gut health, longevity, and disease prevention. She also shares her simple 30/30/30 formula for getting more fibre without overhauling your life, plus the truth about supplements, sugar swaps, and nutrition myths that won't go away. In this episode, you'll learn: • Why fibre is about far more than digestion. From heart health to cancer prevention to living longer • How the rise of convenience food left us eating less fibre than during WWII rationing • The NOVA scale: what "ultra-processed" actually means (and why baked beans aren't the enemy) • Rhiannon's 30/30/30 formula for hitting your fibre target one meal at a time • Which supplements are genuinely worth taking and which ones are overhyped • Why less than 2% of nutrition advice on TikTok is accurate About the guest: Rhiannon Lambert is a Harley Street registered nutritionist, founder of Rhitrition, and author of The Fiber Formula and The Unprocessed Plate. She's known for cutting through wellness noise with clear, evidence-based advice. 📖 The Fiber Formula is out now. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Baker and patisserie expert Matt Adlard joins The Good Food Podcast to talk about his new book, The Science of Baking, and what really goes on behind those picture-perfect desserts. Matt shares how a DM from his editor led to writing a book that demystifies the "why" behind baking — from why you use a bain-marie for cheesecake to why your soufflé needs to be served immediately. He opens up about being entirely self-taught, learning from scientific journals and fellow bakers on social media, and building a "recipe locker" of perfected fundamentals he mixes and matches to create new desserts. In this episode, you'll hear about: How Matt went from studying international business to becoming one of the most-followed bakers online Growing up with a Michelin-star chef father — and why he still didn't learn to bake at home The toast test for finding hotspots in your oven Why ingredient substitutions (yes, even swapping cream cheese brands) can ruin your bake Pro tips for the perfect lemon tart, including his dad's original recipe The croissant disaster during a 30°C photo shoot His most memorable baking fails — including a three-tier birthday cake that collapsed at his mum's 60th Why "chasing perfection" is his philosophy, and why he wants you to see the mess behind the magic Plus: quickfire questions, a guilty pleasure involving squirty cream, and what good food really means to Matt. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for an in-depth conversation with acclaimed food writer and Indian cooking expert Maunika Gowardhan. In this episode, Maunika shares her passion for regional Indian cuisine, demystifying the diverse culinary traditions that span India's states. Discover the fascinating origins of Indian spices, from pepper's ancient use before chillies arrived to the Portuguese influences in Goan cooking. Maunika reveals how geography, climate, and history shaped dishes across regions, from Mumbai's Sunday fish curry tradition to Bihar's smoky lamb dishes and Bengal's Portuguese-inspired prawn pie. In this episode: • The true meaning of "curry" and its regional variations • Essential spices every home cook should own (and how to store them properly) • The evolution of Indian food in the UK and London's thriving regional restaurant scene • Behind-the-scenes stories from 20 years researching recipes in Indian homes • Celebrating Holi with traditional drinks like thandai and beloved street snacks • Why Maunika's grandmother's 22-ingredient crab curry remains her ultimate comfort food Perfect for food enthusiasts curious about authentic Indian cooking, this conversation goes beyond takeaway staples to explore the untapped depth of regional Indian cuisine, from coastal seafood curries to northern slow-cooked lamb dishes. Maunika is an Indian chef and bestselling author known for her fresh, accessible approach to authentic Indian cooking. Born and raised in Mumbai, she shares vibrant recipes rooted in heritage and family tradition. A popular contributor to olive magazine and BBC One’s Morning Live, she also writes for Vogue India. Curry is Maunika’s fourth cookbook, following Tandoori Home Cooking, the Times-bestselling Thali and her debut, Indian Kitchen, loved by cooks worldwide. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ever wondered why wine lists feel so intimidating? Or whether that £7 bottle is actually any good? Tom Gilbey—blind tasting expert, social media sensation, and author of the new book Thirsty—joins us to demystify the world of wine with warmth, wit, and zero pretension. In this episode, Tom shares how a freezing ice bath video accidentally launched his viral wine education journey, why his family's wine dynasty dates back to the Crimean War (complete with some questionable marketing tactics), and the surprising story of Iron Maiden's drummer's very expensive taste in Bordeaux. You'll discover: The truth about wine pricing and when you're really just paying for the name Why South Africa and Portugal are the wine regions to watch right now How to actually taste wine in a restaurant without feeling awkward What "corked" wine really means (and why wet cardboard is involved) Tom's comfort food obsession: chicken, ham, and tarragon pie with a buttery Chardonnay Why natural wine divides opinion—and why that's actually fine The rise of English wine that rivals £80 white Burgundy Tom also reveals his biggest barbecue disaster, his sweet tooth weakness that keeps him running marathons, and why fermented grape juice should simply be there to make us laugh. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for an inspiring conversation with Suzie Lee, winner of BBC's Best Home Cook 2020 and host of her own BBC series. From winning a national cooking competition to navigating lockdown with two young children, Suzie shares her remarkable journey blending Northern Irish and Chinese heritage through food. In this episode, Suzie opens up about: Creating accessible Chinese recipes using everyday ingredients (yes, even sausages in dumplings!) Balancing her day job as an accountant with TV shows and three bestselling cookbooks Honoring her late mother's legacy through the Simply Chinese trilogy The challenges of maintaining authenticity while making food approachable for families Teaching her children Cantonese and preserving cultural heritage through cooking Why her family's Northern Irish takeaway (running since 1980) still influences her cooking today Discover Suzie's favorite 20-minute dumpling recipe, her thoughts on fusion food, and why she believes every day should be celebrated. Plus, she reveals her guilty pleasure (chips!), shares lockdown cooking chaos with her kids, and explains why Northern Irish produce is world-class. Whether you're interested in Chinese cooking, family food traditions, or simply love hearing honest stories about balancing passion projects with real life, this episode is for you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Good Food Podcast, host Samuel Goldsmith welcomes Sam Heughan, well-known for his role as Jamie Fraser in the hit series Outlander. Sam shares his deep connection to Scotland, his love for Scottish single malt whiskey, and the inspiration behind his brand, The Spirit of Home. The conversation delves into Sam's recent experiences playing Macbeth at the RSC, his hotel dining habits, and his culinary enthusiasts paired with an affinity for cocktails. Sam also discusses his passion for fitness, his travel adventures, and his distillery, The Galloway Distillery, which produces award-winning spirits. The episode concludes with quickfire questions, revealing Sam's favorite dishes, culinary confessions, and much more, offering a fascinating blend of food, culture, and storytelling. Sam Heughan is a Scottish actor, producer and author, best known for his starring role as Jamie Fraser in the globally acclaimed television series Outlander. Born in Dumfries and Galloway, he trained at the Royal Scottish Academy of Music and Drama before building a career across theatre, film and television. Beyond acting, Heughan is the co-founder of the spirits brand Sassenach, an endurance athlete, and a committed philanthropist through his charity initiative My Peak Challenge. He is also a New York Times bestselling author and a passionate advocate for Scottish culture, food and drink. His latest book The Cocktail Diaries is out now. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Good Food, host Samuel Goldsmith sits down with Bettina Campolucci Bordi. Chef, author, and founder of Bettina's Kitchen Academy, to explore the evolving world of wellness, retreat cooking, and plant-based cuisine. Bettina shares her remarkable journey from food and beverage manager to self-taught retreat chef, starting with plant-based, gluten-free retreats in southern Spain over a decade ago. She reveals the unique challenges of retreat cooking, from working with unfamiliar kitchens and local teams to creating nutritionally dense menus that satisfy diverse dietary needs. Key Topics: • The surprising truth about longevity: why community matters more than diet• How to add variety to your plate without overcomplicating things• The "less is more" philosophy in an age of wellness trends and biohacking• Simple swaps for incorporating more plants and pulses into your diet• Why retreat chef training is different from traditional culinary education• Growing up between East Africa and Scandinavia and its influence on her cooking Bettina also discusses her cookbooks, including Celebrate, which focuses on creating inclusive dishes that work for guests with different dietary requirements. Plus, she shares her recipe for Swedish meatballs made with black beans, her technique for making aged cashew cheese, and why she believes cooking for yourself is an act of self-care. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for an inspiring conversation with broadcaster Mariella Frostrup and chef Belles Berry about their groundbreaking cookbook Menolicious and their mission to transform how we talk about menopause and midlife health. In this episode, you'll discover:• How Mariella and Belles met while campaigning for affordable HRT in Parliament Square and decided to create a cookbook that fills a massive gap in the market• The truth about menopause and perimenopause, including why the psychological symptoms like anxiety, brain fog, and insomnia are often more challenging than hot flushes• Why menopause has been shrouded in shame for centuries and how Victorian-era "treatments" were shockingly harmful• Practical nutrition strategies for midlife health, including nutrient-dense foods, phytoestrogens, and blood sugar balance all in recipes that take under 30 minutes• Their favourite dishes from the book, from fragrant salmon with miso broth to firecracker beef stir fry (that even sceptical husbands love!)• Cooking disasters, guilty pleasures, and why they've accidentally become the denim-clad Avengers of menopause advocacy Plus: Mariella and Belles share their best kitchen tips, health advice, and New Year's resolutions focused on joy, strength, and putting yourself first. Whether you're navigating perimenopause, supporting someone who is, or simply want to eat better in midlife and beyond, this episode is packed with wisdom, warmth, and delicious inspiration. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if the key to better mood, energy, and gut health was sitting in your fridge right now? In this fascinating episode, host Samuel Goldsmith sits down with Professor Tim Spector, bestselling author and leading nutrition scientist in his own kitchen to explore the surprising science behind fermented foods. In this episode, you'll discover: • Why fermented foods work faster than you think with mood and energy improvements showing up in just days, not weeks • The groundbreaking truth about "postbiotics": how even dead microbes can boost your immune system (yes, really!) • Which everyday foods are secretly fermented and which commercial products are worth your money • Tim's citizen science study with 9,000 participants that revealed over 50% experienced reduced bloating and better mental clarity within two weeks • Simple swaps to sneak ferments into your daily diet without overhauling your entire routine • Why your gut microbes need "cruise ships" of diverse bacteria and how to send them regularly Plus Tim shares his biggest fermenting disaster (involving turmeric kombucha and his ceiling), reveals why he went vegan but couldn't give up cheese, and explains the future of precision fermentation that's already changing how we make food. Whether you're a fermentation sceptic or a kombucha convert, this episode will change how you think about the food on your plate and in your gut. Tim Spector is Professor of Epidemiology at King’s College London. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life and The Food for Life Cookbook, and scientific co-founder of ZOE, the nutrition science company. With a focus on cutting-edge science and honoured with an OBE for his work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world. His latest book, Ferment, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system. In this episode, you'll discover: • Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you. Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Samuel Goldsmith as he welcomes the ever-energetic Joe Wicks, bestselling author, global online coach, and the man who got millions moving during lockdown, for an inspiring conversation about food, fitness, and family. In this episode, Joe shares the philosophy behind his new book, Protein in 15, packed with quick, high-protein recipes for busy lives. Discover Joe’s practical tips for getting back into the kitchen, the importance of whole foods over ultra-processed options, and how meal planning can transform your health and mood. The discussion also dives into the realities of parenting, the challenges of healthy eating on a budget, and Joe’s candid thoughts on sugar, motivation, and mental well-being. Plus, enjoy fun stories, favourite recipes, and quick-fire questions that reveal Joe’s kitchen secrets and guilty pleasures. Whether you’re looking for inspiration to cook more at home or seeking a fresh perspective on health, this episode is full of actionable advice and uplifting energy. Joe Wicks is on a mission to make the world fitter, healthier, and happier. Best known as The Body Coach, he has transformed the way millions approach fitness and nutrition through his online HIIT workouts, bestselling books, and hugely popular fitness app. Joe shot to fame with his Lean in 15 recipe book series and became known as the nation’s P.E. teacher during the COVID-19 pandemic, leading daily livestreamed workouts for families around the world, which earned him an MBE. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Get ready for the ultimate Christmas cooking inspiration on this festive episode of the Good Food Podcast! Host Samuel Goldsmith is joined by Hang Fire BBQ’s Sam Evans and Shauna Guinn. The award-winning pitmasters, BBC hosts, and icons of the UK barbecue scene share their best holiday recipes, Christmas barbecue tips, and festive food stories. In this episode, Sam and Shauna dive into their journey from Cardiff students to celebrated restaurateurs, including their legendary American BBQ road trip, their unforgettable encounter with Dolly Parton, and the launch of Wales’ first Fire and Barbecue Festival. They reveal their go-to Christmas dinner ideas, from brined and smoked turkey to flavour-packed Southern sides, plus honest confessions about holiday kitchen disasters, guilty pleasures, and the Christmas dishes they love (and loathe!). Whether you're planning a Christmas barbecue, looking for festive entertaining ideas, or just want new holiday cooking inspiration, this episode serves up practical tips, heartwarming stories, and plenty of laughs. Tune in for Christmas recipes, barbecue techniques, and festive food ideas to make your holiday season unforgettable.Sam Evans and Shauna Guinn are fire chefs, street food pioneers, restaurateurs, cookbook authors, and TV presenters. They launched their BBQ brand Hang Fire in 2013 after a Southern US road trip, mastering American BBQ and Southern cuisine. Credited with kickstarting Wales’ street food and pop-up movement, they have won awards for sustainable, creative cooking and authored the international bestseller Hang Fire: Adventures in American BBQ. Stars of BBC’s Sam & Shauna’s Big Cookout, they now focus on teaching backyard BBQ, hosting festivals, creating bespoke events, recipe writing, and making regular TV and radio appearances.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this festive episode, host Samuel Goldsmith welcomes Suzanne Mulholland, also known as The Batch Lady. Known for transforming family cooking with her batch cooking techniques, Suzanne shares insights from her new Channel 4 show, 'Batch from Scratch: The Batch Lady Saves Christmas.' Suzanne discusses her methods for preparing Christmas meals in advance to save time and reduce stress, offering tips and tricks for efficient kitchen management during the holidays. From make-ahead dishes to managing oven space, Suzanne's practical approach to holiday cooking ensures a joyful and relaxed Christmas celebration. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices