Tom Kerridge and why TV chefs are still teaching Britain to eat

It’s twenty years this Easter since Jamie Oliver first slid down that spiral bannister in The Naked Chef. As he hopped onto his scooter, he introduced a new audience to the idea that food could cook them up a whole load more than what’s on the plate. Food became about taste – as in lifestyle rather than flavour, but did it really get people cooking? Well, yes if you believe…

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Veganuary is not just for New Year

There’s a lot of chat about Veganuary this month. The born again are eulogising about pea proteins and the Dry January types are testing their resolve. But what happens in February? Will the droughters go back to their outdoor bred pork? Do they think that their little piggies have been wallowing in mud baths before ending up in Tesco’s shrink wrapped trays? What happens to all that food consciousness when…

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How to Cook Like.. Andy Oliver of Som Saa

This week, I meet with chef Andy Oliver at his Shoreditch restaurant Som Saa to see how he cooks a classic Thai recipe; green papaya salad. While Andy creates a delicious papaya salad, he gives advice on where to find the ingredients he uses in the recipe. He tells me how he came to own a Thai restaurant including, right at the beginning, working with with Thai food hero David Thompson at…

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Darina Allen, the queen of Irish slow food

At a special – and rather noisy – dinner at Selfridges, we celebrated the female producers who’ve played such a huge role in putting Irish food on the map. We discuss how and why Darina got into cooking. From a teacher telling her that she’d never be able to use cooking in a career to meeting her future husband… who just so happened to be her boss’s son. Darina tells me how…

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How to Cook Like… Gill Meller

Gill likes to keep things simple and nothing changes when he cooked me a wonderful lunch one bright, sunny winter lunchtime. He shows me how to make a fire using things foraged from the beach, tells me the best way to cook fish over an open flame (using one of these) and we discuss how to approach a more mindful way of cooking. And look what Gill uses, instead of…

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Zest Quest Asia

Zest Quest Asia, founded by Cyrus Todiwala – chef patron/owner of Café Spice Namaste and Mr Todiwala’s Kitchen – and his wife Pervin, is designed to encourage the next generation of chefs to bring excellence to Asian cuisine. I find out what the students are cooking in the final as well as find out more about the authenticity of Asian cuisine, including the methods, ingredients and classic elements. Then we…

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Caroline Eden on The Black Sea

The Black Sea has received high praise, just last week it won a special commendation at the prestigious Andre Simon Awards. From Istanbul to Odessa, Caroline and I travel around The Black Sea and discuss the inspiration behind her book. Caroline calls it ‘a travel book with recipes’ so you’ll not only discover recipes – inspired by meals, meetings and literature – you’ll also learn about the people, their stories and culinary…

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