PODCAST · arts
Lecker
by Lucy Dearlove
An award-winning podcast documenting cooking, eating and domestic life. Often recorded in kitchens. lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Produced and hosted by Lucy Dearlove Logo design by Holly Gorne
Episodes
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Soil and the Salt Wind
On this episode: stories from the food growers and edible gardeners of Hastings and St Leonards. Town Grown is a Hastings-based food growers network and in June they organised an ‘Edible Open Gardens’ weekend, where food growing sites all over Hastings and St Leonards opened their gates to the...
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The Rich Text of the Ideal Home Show
A visit to the Ideal Home Show, with author Eli Davies. Eli's book The Spinster Cookbook: Culture, Politics and Pleasure in the Single Woman's Kitchen is out now! [aff link] Find Eli online: Instagram: @elidaviesss Substack: elidavies.substack.com Related episodes: Trophy Cabinets (Kitchens…
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From Pronk to Peanut Butter
How still life reflects - and defines - the food of an era, featuring artist Ben McDonald and author Katie Goh. Find Ben online: Instagram: @ben___mc Ko-Fi store: ko-fi.com/benmc/shop Find Katie online: Instagram: @katie_goh_ Website: katiegoh.co.uk You can find a list of books referenced and...
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At My Mother's (Tiny) Table
Sculptor and miniaturist Alice Hewitt explains the secrets of her tiny kitchen tables. There's also a lo-fi video version of this episode with images of the tables discussed on YouTube. You can also buy the book from the exhibition, with images of each table and their accompanying texts HERE.…
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Recipes from Beyond the Grave with Rosie Grant
Have you ever thought about what you might put on your gravestone? A quote, a poem....a recipe? Rosie Grant, the world's leading expert on gravestone recipes, explains all. NOTE: this episode was edited on 31/08/26 as it previously included incorrect information about Julia Child's burial site....
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300 Meat Pies and a Michelin Star with Joké Bakare
Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling...
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Silk Roads with Anna Ansari: Tracing Food, Migration and Identity Across Asia
Anna Ansari on Silk Roads: Tracing Food, Migration and Identity Across Asia Iranian-American writer Anna Ansari joins Lecker to discuss her debut cookbook Silk Roads: A Flavour Odyssey with recipes from Baku to Beijing. Cooking Risotto alla Bukhara in her East London kitchen, we explore how...
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Digesting the Internet with Ruby Tandoh
On this month's Lecker Book Club – a regular interview series with authors writing in or adjacent to food culture – All Consuming by Ruby Tandoh. Ruby’s new book, All Consuming, is really a natural progression in her work: taking the unique position she occupies as both a professional cook and...
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S9 Ep6: A Bigger Table (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. How can the practice of eating together secure a sustainable future for our kitchens? In the final episode of the series, Joanne MacInnes and Betul…
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S9 Ep5: The Hearth of the Home (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Does it matter what fuels our fire in the kitchen? Javon Bennett explains how his family adapted their cooking when they moved from Jamaica to England,...
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S9 Ep4: Flat Pack (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Prefabs – built to help counter the post war housing shortage - were actually some of the earliest examples of fitted kitchens in the UK, and came with...
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S9 Ep3: The Unsociable Kitchen (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Why are so many of our kitchens so unsociable? Lucy meets Johnny Grey, a kitchen designer who’s been fighting for decades to make kitchens a place for...
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S9 Ep2: Meal Machine (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Kitchens are inextricably linked with the woman of the house. Perhaps unsurprisingly, given that the fitted kitchen was literally designed as a…
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S9 Ep1: Trophy Cabinets (Kitchens Revisited)
This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Aspirational kitchens are an integral part of our food media, but where did they come from? And what does it mean for those who can never attain a...
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Shahnaz Ahsan's British-Bangladeshi Kitchen
On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, The Jackfruit Chronicles by Shahnaz Ahsan. The Jackfruit Chronicles is a recipe book and memoir hybrid which integrates food into the text in a very specific way. In the book, Shahnaz...
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A Personal History of the Orange with Katie Goh
On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, Katie Goh's Foreign Fruit. Foreign Fruit is a memoir which explores Katie’s experience growing up and existing as a mixed heritage person in the north of Ireland, but also documents...
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Turtle Soup as Political Awakening with Heather Parry
On Book Club this month: Heather Parry's Carrion Crow, a novel about a woman in the attic which encompasses class consciousness, turtle soup and Mrs Beeton. You can find a transcript for this episode at leckerpodcast.com. An A-Z of Chinese Food is out now. Find all of the Lecker Book Club reads…
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Gastro-Spirituality with Jenny Lau
On Book Club this month: Jenny Lau's An A-Z of Chinese Food, an 'anti-glossary' offering a unique breadth of knowledge and insight into the Chinese diaspora and its food culture. You can find a transcript for this episode at leckerpodcast.com. An A-Z of Chinese Food is out now. Find all of the...
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The Fundaments of a Crêperie with Penelope Foster
Down a little alley in the centre of Hastings you can find Crêperie by the Sea serving traditional French buckwheat crêpes and galettes. Owner and chef Penelope Foster explains the fundaments of a good crêperie, and what it takes to spin perfect pancakes. Find Crêperie by the Sea on Instagram.…
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The Lost Food of Soho
Introducing....The Lost Food of Soho, a new audio piece commissioned and published by Vittles and written, narrated and produced by me (Lucy Dearlove). This is just a very small taster, you can listen to the whole thing for free on Vittles itself, or on all good podcast platforms....
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Anna Sulan Masing Blames the Victorians
On Book Club this month: Anna Sulan Masing's Chinese and Any Other Asian, an eye-opening and moving book about East and South East Asian identity in Britain. You can find a transcript for this episode at leckerpodcast.com. Chinese and Any Other Asian is out now. Find all of the Lecker Book Club...
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S8 Ep5: Shaken and Stirred (To Be Delicious #5)
In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to...
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S8 Ep4: Make a Home (To Be Delicious #4)
On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home...
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S8 Ep3: The Frontline of MSG (To Be Delicious #3)
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy...
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S8 Ep2: Evolution Not Fusion (To Be Delicious #2)
AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her…
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S8 Ep1: The Sweet Spot of Savoury (To Be Delicious #1)
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring...
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S8: Introducing...To Be Delicious: A Cultural Context of MSG in the UK
The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to…
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Not Separate but Related (Kin with Marie Mitchell)
This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes. Welcome back to the Lecker Book Club. Every month I’ll...
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Melek's London
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: London Feeds Itself, edited by Jonathan Nunn. This…
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Out of the Box
A meandering exploration of what surrounds our food: its packaging, history and meaning for our world. Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and…
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The Terroir of Aubergines with N.S. Nuseibeh
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh. Namesake is a collection of essays exploring what it means to be a young,...
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Hands On
A reflection on learning – and teaching – the fermented arts at the School of Artisan Food. You can find a transcript for this episode at leckerpodcast.com. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. You can buy zines on BigCartel. You can also...
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Against Food as a Benign Good with Lottie Hazell
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: Piglet by Lottie Hazell. I first came across Lottie’s...
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Sit Slurp Leave with Tim Anderson
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: Ramen Forever by Tim Anderson. Ramen has ended up as a...
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The Food of a Proud Island Nation with Clarissa Wei
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully...
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S7 Ep3: A Common Language (Good Bread #3)
Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like....
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S7 Ep2: The Price of Consistency (Good Bread #2)
Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene...
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S7 Ep1: What is Good Bread? (Good Bread #1)
How is the quality of bread measured by the system that produces and consumes it? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the...
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What is a National Dish? with Anya von Bremzen
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! Conversations around food often - rightly - touch on attribution,...
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Moving House, Moving Kitchen
Stories of moving house, and moving kitchen. Episode contributors: Ruby Mason Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com) Margaux Vialleron Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/ Maria...
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It's Not Student Cooking, It's Just Cooking with Fliss Freeborn
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On this edition of the Lecker Book Club:...
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Maria Bradford Was Made For Cooking
Welcome to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On the first edition of the Lecker Book Club:...
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S7: The Lecker Guide to Breakfast
An audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid...
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Cursed Objects: Making a Meal of it
This is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals. Listen to the full version on Cursed Objects.
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A Quick Bite with Gurdeep Loyal
I’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his own writing, and not even just in his platforming of...
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S7 Ep1: Breakfast with Bre Graham
Ginger and apple bircher, toast toppings, Australian pancakes; writer Bre Graham talks about being a breakfast person. Her debut cookbook, Table for Two, is out now! This is the first episode in a new interview series all about BREAKFAST! Future episodes will be available exclusively on the…
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S6 Ep3: Loaghtan (Blasstal #3)
A mythical-looking beast to be found on the hills of the Isle of Man; the loaghtan is a fascinating heritage breed sheep whose story is intertwined with Manx culture and history. Katie and Lucy meet farmer Jenny Shepherd from Ballacosnahan, who have one of the biggest loaghtan flocks on the…
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S6 Ep2: Skeddan (Blasstal #2)
Katie and Lucy take a deep dive to the heart of the Manx fishing industry to meet a true Isle of Man legend: the herring (skeddan in Manx). Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and…
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S6 Ep1: Moots (Blasstal #1)
In episode 1 of Blasstal, Katie introduces Lucy to the vegetable at the heart of Hop-tu-Naa traditions of the Isle of Man. They explore the island's folklore with poet and folklore expert Annie Kissack, attend a Hop-tu-Naa celebration at Cregneash, carve their own moots, and finally head out...
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S6: Introducing...Blasstal
Welcome to Blasstal! A podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Launching 31st October. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb
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ABOUT THIS SHOW
An award-winning podcast documenting cooking, eating and domestic life. Often recorded in kitchens.
lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj}
Produced and hosted by Lucy Dearlove
Logo design by Holly Gorne
HOSTED BY
Lucy Dearlove
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Frequently Asked Questions
How many episodes does Lecker have?
Lecker currently has 105 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Lecker about?
An award-winning podcast documenting cooking, eating and domestic life. Often recorded in kitchens. lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Produced and hosted by Lucy Dearlove Logo design by Holly Gorne
How often does Lecker release new episodes?
Lecker publishes regularly with 105 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Lecker?
You can listen to Lecker on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Lecker?
Lecker is created and hosted by Lucy Dearlove.
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