Episodes
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This week, Gilly Zooms over to the Clare Valley just outside Adelaide in South Australia to catch up with food writer, TV presenter, sustainable living advocate, urban farmer, entrepreneur and the queen of Granny Skills, Rebecca Sullivan to talk about her book, with partner Damian Coulthard, First Nations Food Companion.
Gilly first met Rebecca in 2016 at a conference at the University of California in Berkely about the role of food In the health of everything that we care about. Although Gilly had written a lot about Australia over the years by then, what Rebecca told her over several glasses of wine one evening about the epiphany that led to the creation of her nations company, Warndu, blew her mind.
Pop over to Gilly's Substack to find recipes from Rebecca's food moments by clicking here.
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This week, Gilly is discussing Easy Wins with the award-winning and best-selling queen of vegetarian food, Anna Jones. Her latest book is packed with stunning recipes and ideas for getting so much more taste and less waste on our plates.
Easy Wins has 125 brand new recipes around 12 hero ingredients, all designed to make our lives easier. But with two small kids, that can’t be an easy win for her. Gilly finds out how she does it.
Do head to Extra Bites on Gilly's Substack to get a taste of some of Anna’s recipes.
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Episodes manquant?
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This week, Gilly is with Angela Clutton to talk about her latest book, Seasoning.
This is so much more than a bit of salt and pepper. It's about how climate is changing our seasons with its earlier springs, longer summers, warmer, wetter winters and the role we play. It has all the hallmarks of a modern classic, a book packed with the rigour we associate with Angela’s award-winning writing but brimming with flavour and delicious ideas to reduce our waste and get more – much more – out of the here and now.
Click here for Extra Bites on Gilly's Substack
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This week, Gilly is with Charles Clover, author of Rewilding the Sea to dive deep into the world behind our fish.
Charles is a seasoned environmental journalist, super campaigner, co-author of King Charles’ Highgrove: Portrait of an Estate. And as co-founder of Blue Marine Foundation, he’s bringing life back to our oceans.
Margaret Atwood calls his book a 'game changer,' Isabella Tree says 'it’s desperately needed', George Monbiot says ‘what if our seas became productive again with giant sturgeon, halibut and skate – it’s closer than you think.’
Head over to Extra Bites on Gilly's Substack to hear Charles tell us another of his massive wins for the sea, this time in Dogger.
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This week, Gilly is with nutritionist, Karen Newby hot on the heels of an Instagram live with the Queen of the Menopause, Davina Mcall, on her new book The Natural Menopause Method.
It’s a book for our times. Since Davina’s documentary about HRT, everyone’s talking about menopause. Karen's book is all about food, but it’s not a recipe book. This is about arming women with the information we need to dodge the drug industry, understand how food heals and to live in harmony with one of the natural events in our lives.
Head to Extra Bites on Gilly's Substack to watch Karen make a simple minestrone soup rich in collagen – although she does drop her phone into it.
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This week, Gilly is with one of the main players in the story of modern British food, Michel Roux Junior
His Mayfair restaurant, le Gavroche is a London legend, and its closure last month 57 years after his father and uncle, the Roux Brothers changed the game in British food, is a milestone in the way we eat. At 63, he’s ready for the next chapter, and he’s marking it with his latest book, Michel Roux at home. I asked him how he’s feeling.
Head to Gilly's Substack Extra Bites for recipes from Michel's food moments.
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This week, Gilly is with Ashia Ismail- Singer to talk food identity and how food culture travels across borders.
Her books Ashia’s Table and Saffron Swirls and Cardamon Dust, and her 3rd, The Laden Table which comes out in April, are about her Indian food culture, born in India, brought up in Malawi and the UK and fused with the best of New Zealand.
Check for the recipes from Ashia's food moments on Extra Bites on Gilly's Substack
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This week, Gilly is with the word on Omani food, Dina Macki.
Her first book, Bahari: Recipes from an Omani Kitchen and Beyond is out today, but it’s been a long time coming; the Jane Grigson Trust Award which she won in 2023 is the annual pointer to the best of the brand new food writers before their books are even finished, and the world has been longing to see what the fuss is all about.
Born and brought up in an Omani community in Portsmouth, she tells us how learning about her own food culture has taught her about herself, and shows us around a country which has become so much more than a homeland.
Click here for Gilly's Substack to find the recipes behind the food moments.
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This week, as part of a new season for the New Year on how to live, be and do better, Gilly is with plant-based chef and author, Gemma Ogston to talk about how to get well enough to be your best self.
Gemma's journey through dis-ease led to a career in addiction counselling and nourishing DJs and 24 hour party people back to health in her temporary home in Barcelona. Her simple guide to wellness in her second book, The Healing Cookbook is about long term health, and has catapulted her to fame on Saturday Kitchen and This Morning with its immunity boosting shots and medicinal mushrooms to help us supercharge our every day lives.
Do head to Gilly's Substack for Extra Bites from Gem where you’ll find some of the recipes they discuss on the show.
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This week, Gilly is with Lynn Cassells who with her partner Sandra Baer are two of the most inspiring women you’re likely to hear on Cooking the Books this year.
Our Wild Farming Life is their story of following a dream, moving from South East England to the Scottish Highlands to regenerate an 150 acre farm. It was more than a dream – it was a calling to reconnect with the land, to find out what role people can play in nature, and to tell their story to people who are aching to know the answer. it started with a mind map around a kitchen table. and Gilly began by asking Lynn if she looked back at it now, would she have followed the same path.
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This week, Gilly is with food writer and photographer, molecular biologist, multiple James Beard award-winner, Nik Sharma. His latest book Veg-Table is all over the Best of the Year lists for his original scientific take on vegetables which has opened up a whole new way of eating.
Check out Gilly's Substack for Nik's Extra Bites
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To kick off a brand new year of life through the prism of food, Gilly is with the Head of Communications and Marketing at Veganuary, Toni Vernelli to talk about the 2024 edition of the Official Veganuary Cookbook.
It's 10 years since Veganuary first made January its own, encouraging people all over the world to try out a meat free month for the sake of our own health and that of the planet. And it’s been a phenomenal success with only two countries in the world - North Korea and the Vatican City - NOT signed up for this year's month long meat free pledge. Gilly finds out the secret of its success.
Do head to Gilly's Substack for Extra Bites from the Veganuary crew. And if you want more plants in your life, do listen in next week to Nik Sharma on his latest book Veg Table.
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This week, Gilly is with Alex Jackson, Noble Rot chef, former restaurateur at Sardine and author of Frontieres.
He talks about his long love affair with France, and particularly with its food, but it’s the edges that we’re after here, The Italianness of the French Riveiera , the spices of Provence, melting pot of Marseille. It’s about an adventure in French cooking through the prism of the others that make modern France French.
Head over to Gilly's Substack for Extra Bites of Alex's Frontieres.
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This week, Gilly's with a man after her own heart. There are very few people who write about TV chefs and their place in British food culture, but Kevin Geddes, author of Keep Calm and Fanny On and Gilly, who wrote Taste and the TV Chef (2020) are two of them.
Channel 5 is showing an hour long documentary on December 28th called the 70s Dinner Party in which Gilly joins Dr Annie Gray to talk about the social history of the TV chef. She and Kevin celebrate by diving deeply into the '70s food world through the prism of Fanny Cradock, and find much more than green mashed potato and mince meat omelette.
Head to Gilly's Substack for some Extra Bites on the Channel 5 show.
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This week, Gilly is with private chef, Jane Hodson, food writer, Lucas Hollweg and probably the most influential of social media food influencers, photographer Clerkenwell Boy to discuss These Delicious Things, a charity cookbook featuring recipes and childhood food memories from the likes of Nigella Lawson, Jamie Oliver and Stanley Tucci.
The idea began when Jane and Lucas, hunkered down on a winter’s night, as Jane writes in the introduction, wondered if a collective memoir, featuring the shining lights of the British food scene could raise money for the charity Magic Breakfast. With the help of Clerkenwell Boy’s contact list and influence, it’s become the best anthology of its kind that sets a new standard in charity fund raising.
Click on the link to Gilly's Substack for more delicious things in Extra Bites, and here to buy it.
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This week, Gilly is with Dina Begum, whose book, Made in Bangladesh celebrates the food and folklore and of the old country which she left when she was four years old.
It was first book, Brick Lane which first opened the door on what was happening in the kitchen of our East End curry houses, and propelled her into pole position as authority on British Bangladeshi culture. Gilly explores with her why she chose to take us back to Bangladesh and what she wanted to find.
Check into Gilly's Substack to watch Dina's mum make paan.
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This week, Gilly is on Hove seafront with an old friend of the podcast, Joe Woodhouse to talk about More Daily Veg.
A lot has happened since they first met on Zoom to talk about his first book, Your Daily Veg. While the Ukraine war has rocked his family life – his wife is the Ukrainian food writer and Cook for Ukraine champion, Olia Hercules, their three year old son, Wilf was diagnosed with a mild form of autism, and vegetables have actually landed properly on the British plate. Gilly catches up with him on a bench over looking the sea to ponder on the enormity of it all
Head to Gilly's Substack to see what Joe has cooked up for us over on Extra Bites
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This week, Gilly is talking to Alexina Anatole about the least pleasant of our five tastes: bitter. Or is it?
Alexina's series of cookbooks on the five tastes: Bitter, Sweet, Salty, Sour and Umamia is a step-by-step exploration of flavour, and an impressive start to a what looks like a masisve career for this bright young spark who swapped the trading floor for Masterchef in 2020.
In the first book, Bitter, she sets out to tame bitterness, showing us how to soothe it with dairy, balance it with sweetness and distract it with acidity. But Gilly quickly became much more interested in this super-driven polymath of a woman who has everything food TV needs right now.
Pop over to Gilly's Substack to hear more of Alexina's hidden talents.
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This week, Gilly is with Russell Norman, the award-winning restaurateur, writer and broadcaster who brought Italy to the British high street, first through Polpo, the book and chain of Venetian style restaurants which gave us small plate food culture, and now Brutto, the Florentine trattoria next to London’s Smithfield market.
Brutto, the book, is about much more than the recipes of the restaurant. It’s an ode to Florence where we find what Russell calls the 'ugly but beautiful' food that the Tuscan capital is really all about.
Don't forget to head to Gilly's Substack to see what Russell has cooked up over on Extra Bites
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This week, Gilly is talking about what home means to Irish TV chef, Donal Skehan.
Donal has moved a lot in his massive career on TV, from Eurovision to Saturday Kitchen and on to Food Network in LA. Now, with wife Sofie and their two young boys, he’s come home to Ireland. His 11th cook book, Home Kitchen, is a meditation on home, nostalgia and who he is now as a food writer.
Check Gilly's Substack for Extra Bites from Donal
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