Light Bites: Gravy

In our final episode, we're delighted to be joined by Norman Musa, a chef from Malaysia. He's worked as a chef for F1, appeared on Masterchef Malaysia and has opened restaurants in both his home country and here, in the UK. Come with us as he tells us about the Malaysian tradition of having 6 meals a day and the mouth-watering Laksa soup. As he mentions multiple times, we were salivating!Stay tuned for more delicious dishes every day.This episode was produced by Hannah Rashbass, Millie Jackson and Mariam Aziz.Technical support was provided by Maria Martinez-Ugartechea.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/Follow us on TikTok and Instagram @larder.mag for updates, episodes and BTS.

Come with Nasia to the Bahamas, where she’s telling us about conch, plucked straight from the ocean and served on the beach.This episode was produced by Nasia Colebrooke, with support from Millie Jackson. Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/.

Fadi Kattan is calling from Palestine in today's episode. Famously known for their olive trees, Palestinian culture survives on community and cuisine. Fadi studied hospitality in the Institute Vatel and now travels around the world sharing his love for the Palestinian cuisine. Join us as he tells us about the history of olives and his elaborate and delicious dinner party menu!Stay tuned for more delicious dishes every day.This episode was produced by Hannah Rashbass, Millie Jackson and Mariam Aziz. Technical support was provided by Maria Martinez-Ugartechea.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/Follow Follow us on TikTok and Instagram @larder.mag for updates, episodes and BTS.

Calling from her New York countryside farm is Mercedes Golip, a food creative from Venezuela. Mercedes tells us her pop-up dinners and cooking classes as well as her journey growing different types of corn. Stay tuned for more delicious dishes every day.This episode was produced by Hannah Rashbass, Millie Jackson and Mariam Aziz. Technical support was provided by Maria Martinez-Ugartechea.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/Follow us on TikTok and Instagram @larder.mag for updates, episodes and BTS.

Fran is taking us to Romania, to learn about the ‘food of the peasants’ and why meals are much better when they’re made with the heart. Stay tuned for more delicious dishes every day. This episode was produced by Francesca Ionescu, with support from Millie Jackson. Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/.

Nana’s ingredient of choice is a staple for many. Learn about the history of the relative of the banana as well as Nana’s favourite ways to cook it. Stay tuned for more delicious dishes every day.This episode was produced by Nana Okosi, with support from Millie Jackson.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/.

You may recognise this chef from MasterChef 2023! Today in the studio we are joined with Giovann Attard, a chef from Malta. In this episode, Giovann will take us on a tour of his home country, spilling secrets about his life growing up on a farm and the unique Mediterranean and Italian influences that shape Maltese cuisine.Stay tuned for more delicious dishes every day.This episode was produced by Hannah Rashbass, Millie Jackson and Mariam Aziz. Technical support was provided by Maria Martinez-Ugartechea.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/Follow us on TikTok and Instagram @larder.mag for updates, episodes and BTS.

Sarah is taking us to Ireland, to discuss the traditional delicacy crubeens, or pigs's feet. Delectable or questionable? We’ll let you decide.Stay tuned for more delicious dishes every day.This episode was produced by Sarah Kennelly, with support from Millie Jackson.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/.

Calling from Azerbaijan today is Yagub Zeynalzade, the chef who turned his home into the restaurant, ProjectFlat. He trained as a chef in Italy and Croatia before returning to his beautiful and scenic country where he invites everyone to have a seat at his table. Come with us as Yagub tells us his favourite ingredients and what makes Azerbaijani food so fantastic! Stay tuned for more delicious dishes every day.This episode was produced by Hannah Rashbass, Millie Jackson and Mariam Aziz. Technical support was provided by Maria Martinez-Ugartechea.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/Follow us on TikTok and Instagram @larder.mag for updates, episodes and BTS.

Emily is from The North, which means she's extremely passionate about gravy. It's a controversial condiment, and Emily tells you about the history and her strangest gravy combos.Stay tuned for more delicious dishes every day.This episode was produced by Emily Moss, with support from Millie Jackson.Find more recipes and stories from Larder Magazine at https://www.lardermagazine.com/."