Pan Haggerty

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

Great British Bake Off finalist and Forbes 30 Under 30 food creator Crystelle Pereira joins Samuel Goldsmith to talk about flavour, family and the surprising path from finance to food. Crystelle tells us what it was like to keep her place on Bake Off a secret from her colleagues in finance, why her clients began asking about milk bread in investment meetings, and what really happened with that focaccia. She also explains how she learned to cook by tasting her mum's curries at the age of six, and why Goan cuisine, with its coconut, tamarind, jaggery and Portuguese roots, is so different from the Indian food most people know. Also in this episode: How vindaloo grew out of a Portuguese pork and wine dish Her secrets for a moist, not-too-sweet cake (and why she'll never use American buttercream) Making a cake for Nigella, plus her thoughts on the new Bake Off line-up Her death row meal, her guilty pleasure and a quick-fire round Her new YouTube show, Crystelle Bakes For more recipes and inspiration, visit goodfood.com or download the Good Food app. Search "Good Food" 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

Eat the Food You Buy: Martyn Odell on Ending Food Waste at Home What if the answer to food waste is just eating the food you buy? Chef and content creator Martyn Odell, known as Lagom Chef, joins Samuel Goldsmith to talk about his new cookbook Eat the Food You Buy. They also get into cooking with confidence and why cheese and crackers with beetroot counts as dinner. Martyn's book is built around 15 everyday ingredients, the ones most likely to be thrown away. He explains how his "mind maps" turn a single potato into 15 different meals, and why tasting at every step is the quickest way to learn to cook by instinct. He shares how ADHD shapes his creative process, how he went from an Edinburgh Fringe stage show to a Penguin cookbook, and why food photography without a stylist made the book feel more like him. In this episode: The simple idea behind Eat the Food You Buy Why beetroot lost to aubergine in the final ingredient list Decision fatigue, and how social media has changed what we think a "proper" meal is Testing recipes, and why his wife cooked most of the book Martyn's perfect lasagna, plus his tip of letting it rest before serving Culinary confessions, the quick-fire round, and what good food means to him Whether you're tired of throwing out half-used veg or just want to feel more confident in the kitchen, this episode is full of practical tips you can use tonight. Eat the Food You Buy by Martyn Odell is out now. For more recipes and inspiration, visit goodfood.com or download the Good Food app. Subscribe so you don't miss an episode, and leave a review if you enjoyed it. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In his first ever food interview, Queen guitarist Sir Brian May sits down with the Good Food Podcast. He talks about the meals, memories and beliefs that shape how he eats, and about Portobello Road Distillery x Brian May Red Special Gin, the spirit he's just created. The interview takes place at the Ginstitute at Portobello Road Distillery where Brian created the gin and where you can create your very own Gin. Brian remembers his dad's prized runner beans and seaside prawns on childhood holidays. He talks about building his famous Red Special guitar with his father, why he plays with a sixpence, and how calamansi oranges from his own greenhouse inspired the taste of the gin. He also shares memories of Freddie Mercury: gold-leaf desserts at a favourite Knightsbridge Indian restaurant, fridges full of Cristal, and private dinners on the lake in Montreux. He's also candid about animal welfare. He explains why he calls himself a "failed vegan," talks about the childhood moment that changed how he sees animals, and describes his work with the Save Me wildlife rescue. In this episode: What Brian had for dinner last night, and why it takes him back to his dad's garden How Red Special Gin was made, from calamansi oranges and sage to its custom Brian May sixpence How he controlled his drinking on tour (it turns out he was "zebra striping" before it had a name) Building a guitar from scratch because the family couldn't afford a Fender or Gibson Queen's food traditions and memories of Freddie Why "every animal matters," and how that shapes what he eats His favourite dish (melanzane parmigiana) and the family's love of beans on toast What good food means to him: "a basic ingredient of a good life" The Portobello Road Distillery x Brian May Red Special Gin can be found here:   https://portobelloroaddistillery.com/products/portobello-road-distillery-x-brian-may-red-special-gin If you enjoyed this episode, follow the Good Food Podcast and leave a rating or review. It helps other listeners find the show. Please enjoy alcohol responsibly. Learn more about your ad choices. Visit podcastchoices.com/adchoices

No Cheese, Please: Professor Green on Hackney, Community and Finding Out He's Autistic at 41 In this episode of the Good Food podcast, Samuel Goldsmith talks with rapper and restaurateur Professor Green. They get into his strong dislike of cheese, growing up in a crowded flat in Hackney, and how the neighbours who always offered him a plate of food shaped who he is. He also talks openly about being diagnosed as autistic at 41, quitting drinking, and how being so sensitive to sound, smell and texture feeds his love of food. Along the way he covers his new Soho restaurant, Proper Good, how lockdown in Morocco led to Giz and Greens with Gizzi Erskine, his perfect roast dinner, and an ice cream flavour that sums him up. In this episode: Why he can't go near cheese, and the pub roast that proved how sensitive he is to smell Growing up in Upper Clapton, Hackney, and finding new flavours in his neighbours' kitchens His autism diagnosis at 41, giving up alcohol, and why kids who fidget shouldn't be called "naughty" Proper Good: affordable, nourishing "food, fast" for under a tenner How Giz and Greens started as an Instagram Live cookalong His best dish, his biggest kitchen disaster, and a quick-fire round Professor Green celebrates 15 years of his second album at Koko, London, on 20 December. Proper Good (PG) is open now. I f you enjoyed this episode, follow the Good Food podcast wherever you listen. For more recipes and inspiration, visit goodfood.com or download the Good Food 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

Si King's dad served on the Arctic convoys, then came home with spices his wife had no idea how to use. In this episode of The Good Food Podcast, Si tells Sam about the food that shaped him, how it felt to write his first solo cookbook without Dave Myers, and why a Michelin-level chef eats instant noodles with peanut butter and strawberry jam. Si's new book, Proper Home Cooking, was inspired by his son's young family deciding to cut out ultra-processed food. It's built for busy households: short ingredient lists, flexible recipes and 40 years of kitchen hacks. He explains why it isn't a "finger-wagging" book, what food poverty campaigning has taught him, and why pan haggerty (and whether sausage belongs in it) once turned a menu meeting into "a UN meeting." He also tells the story of a disastrous crab soufflé cooked on a yacht in a gale, and answers our quick-fire questions, including the worst thing he's ever eaten. You won't guess it. Si King is a chef, TV presenter, musician and anti-food poverty campaigner. He's best known as one half of the Hairy Bikers. His restaurant, Propa, is in Sunderland. If you enjoyed this episode, follow the podcast, leave a review and share it with someone who lives to eat. 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 sheep farmer goes on Love Island? Farmer Will joins Samuel Goldsmith to talk about life on the farm, finding love on TV, and why he once made his mum cook him a roast dinner every single night. In this episode: Farm to fame: how lockdown TikToks about sheep went viral, and the hard conversation with his dad before he went on Love Island Finding love: why dating as a full-time farmer was so hard, and how he met his girlfriend Jessie Mushrooms for the 3pm slump: better snacks, his air-fryer mushroom hack and how to stop mushrooms going slimy The perfect roast: his tip for extra-crispy roast potatoes, and why Club Sunday wants families eating whole foods around the table again Life on the farm: pet emus, donkeys and geese, lambing through the night, and the war Australia lost to emus Culinary confessions: cooking disasters, his chocolate-and-cheese guilty pleasure and a quick-fire round where "roast dinner" comes up four times Marathon Training: Will is training for the London Marathon to beat his dad's 2:30 time, and plans to open the family farm to the public. 🎧 Search "Good Food" wherever you get your podcasts to hear more episodes. 🍽️ For recipes and inspiration, visit goodfood.com or download the Good Food app. Episode photo credit:  Antony Jones / Stringer / Getty #GoodFoodPodcast #FarmerWill #LoveIsland #SundayRoast #Farming #FoodPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices