Good Food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Monty Don joins the Good Food Podcast to talk about the connection between gardening, cooking and eating well. Monty shares why seasonal ingredients are at the heart of everything he cooks. He also reveals the biggest misconception people have about his life, explains why he's never had a ready meal, and shares the story of filming rhubarb in Wakefield, which he says was even colder than filming polar bears in Canada. Samuel and Monty discuss:
 🌱 How to start growing your own fruit and vegetables
 🍅 The joy of cooking with seasonal produce
 🥔 Why potatoes are the perfect crop for beginners
 🍝 Monty's favourite pasta recipe and his foolproof carbonara tips
 🌍 His travels filming gardens around the world
 📺 What really goes on behind the scenes of Gardeners' World Listen to more Good Food Podcast episodes wherever you get your podcasts, and discover hundreds of recipes at goodfood.com. 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

This week on the Good Food podcast, we're joined by bestselling author and broadcaster Dawn O'Porter. Dawn chats to us about her new memoir Hungry Eyes which covers the meals that have shaped her life, and why bringing people together around the table means more to her than ever. She shares stories from her time in LA, her Celebrity MasterChef experience, and reveals why a slow-cooked Sunday roast is hard to beat. Dawn takes on our quick-fire questions, confesses to her biggest kitchen disaster, and tells us why good food to her is about so much more than what's on the plate. 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

Before he became one of the internet's best-known fish experts, Andrej was stuck in a corporate career that left him miserable. In this episode of the Good Food Podcast, he shares the remarkable journey that took him from spreadsheets to Le Cordon Bleu, opening his own oyster bar, becoming one of the world's few certified fish sommeliers, and embarking on a mission to cook every fish species on Earth. Along the way, Sam and Andrej discuss why the UK has such a strange relationship with seafood, why his GP told him to eat less fish, and the unforgettable meal that first sparked his lifelong obsession with the sea. Expect plenty of laughs, strong opinions on fish and chips, and a confession involving KFC that's almost as surprising as his love of chicken feet. Whether you're a seafood fanatic or someone who's only ever ordered cod and chips, this is a fascinating conversation about curiosity, craftsmanship, and finding the courage to completely change your life. In this episode: * How Andrej became a certified Fish Sommelier * Why he left the corporate world for food * The mission to cook every fish species * What makes great fish and chips * The surprising truth about the UK's seafood culture * Chicken feet, KFC and quick-fire confessions 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

This week on the Good Food Podcast, Sam sits down with Australian food icon Donna Hay to talk about her new book Sunshine, Lemons & Sea Salt, the stories behind her signature style, and why sharing food is always better than serving individual plates. From turning down a job offer from Martha Stewart to creating one of the world's most successful food magazines, Donna reflects on the career-defining moments that shaped her approach to cooking, publishing and creativity. She also shares the inspiration behind her Disney+ series Coastal Celebration, explains what makes a recipe truly TV-worthy, and reveals why she's encouraging a new generation of cooks to put down TikTok and pick up a trusted cookbook. Along the way, there's plenty of laughter, a passionate defence of pavlova, a disastrous barbecue that ended with the fire brigade kicking down her front door, and an unexpected deep dive into the Australian love affair with Delta Goodrem. Plus, Donna takes on our quick-fire questions, reveals her favourite recipe from the new book, and explains why good food is really all about good memories. 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 happens when a data scientist quits his job, loses everything to COVID, and accidentally becomes one of the biggest food creators on the internet? In this episode, Samuel Goldsmith sits down with Nigel Ng, the man behind Uncle Roger, to talk about his journey from broke comedian microwaving £3 curries to opening restaurants and publishing his debut cookbook. Nigel shares how a lockdown reaction video turned into a global phenomenon, why MSG is the most misunderstood ingredient in your kitchen, and what it took to import an $80 flower from Ecuador for a single recipe. In this episode, you'll hear about: - The origin of Uncle Roger and the viral egg fried rice video - Why Nigel quit data science just six months before the pandemic - His new London restaurant Kawan and the design philosophy behind it - The truth about MSG: what it is, why people fear it, and how to use it - His debut cookbook with Simon & Schuster and the painstaking process behind it - Malaysian street food culture vs. British pub culture - His pitch to Jamie Oliver (Jamie, ball's in your court) - Quick-fire round: truffle is a waste of money, Wagamama's is the worst thing he's eaten, and he'd dine with Cloud from Final Fantasy VII 🎙️ Listen now and subscribe to the Good Food Podcast wherever you get your podcasts. For more recipes and inspiration, visit goodfood.com or download the app. 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

This week, Samuel Goldsmith is joined by husband-and-wife duo Sarit Packer and Itamar Srulovich, the founders of Honey & Co, to talk about food, hospitality, and the joy of feeding people. From their childhood food memories, one shaped by English cooking, the other by the rich flavours of Jerusalem and the wider Middle East, to building one of London’s most beloved restaurant groups, Sarit and Itamar share the story behind Honey & Co and their latest cookbook, Honey & Co: The Daily Dish. We chat about why “Middle Eastern food” is more of a sensibility than a cuisine, the dishes they could happily eat for the rest of their lives, and the cultural differences between British politeness and Middle Eastern generosity at the dinner table. They reveal their biggest kitchen disaster involving worms, sand and pasta, debate the merits of tahini, confess their love for Doritos and McDonald’s milkshakes, and explain why good food always comes down to three things: love, attention and ingredients. Warm, funny and full of delicious tangents, this episode is a celebration of cooking, community and finding joy in everyday meals. 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

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