Dill-lightful, Dill-icious and a little bit fishy...

This week on Relish, Tracy’s just celebrated a birthday with a fabulous trip to the National Theatre, and Charlie’s been in the kitchen whipping up marmalade and whisky-soaked mini savarin cakes (yes, they’re as good as they sound). We take a delicious dive into our love of fish — from nostalgic beach hut memories and salmon fishing in Scotland, to our favourite seafood dishes and guilty pleasures. We also explore why ocean health matters more than ever and needs more love from us all   — inspired by David Attenborough’s Ocean.Plus, the herb of the week is dill — it’s ancient, it’s versatile, and it might just surprise you. From Egyptian tombs to Nordic pickles and Indian curries, this feathery little flavour bomb has been seasoning history for thousands of years.So grab a drink, get comfy, and join us for a chat that’s warm, personal, and packed with flavour. As always, it’s not just a podcast — it’s a place at our table.