Episodes
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This week, Gilly is with new kid on the block in cookbookland, Emily Roz.
Emily is a trained chef, a recipe developer, and the content creator behind Myriad Recipes. Her “Around the World in 80 Dumplings” series went viral, gaining millions of views.
They caught up to talk about The World is Your Dumpling, which has over 80 recipes celebrating the diverse flavours and textures of dumplings from just about everywhere across the globe. Iasked her if writing about dumplings was a great excuse to travel the world through the lens of dumplings.
Check Gilly's Substack for Extra Bites of Emily.
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This week, Gilly is with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.
The founder of Urban Farm It is a passionate grower and educator of alternative agriculture based in the UK. His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. Gilly asks him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.
Head over to her Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging, and three fabulous recipes from Urban Farm It.
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Episodes manquant?
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This week, Gilly's with the man who’s on a mission to put flavour in the heart of a revolution in the food system. Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.
His philosophy is simple but its impact could be massive - He believes that our everyday food choices can and should make our diet healthier, tastier with a massive impact on the farmers, the soil and the entire food chain.
Head over to Gilly's Substack for Extra Bites of Franco.
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This week, Gilly continues to curate the changemakers with chef, author and co-founder of Leon, Allegra McEvedy
In Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills.
But Allegra has a deeper purpose behind everything she does, including this book; Gilly last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks roll in again across Beirut, she asks her, as someone of real influence, how she feels about hope.
Head over to Gilly's Substack for Extra Bites of Allegra.
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This week, Gilly is with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now, the Food for Life Cookbook.
Since their first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. Gilly finds out the back story to Tim's extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.
Head to Gilly's Substack for Extra Bites of Tim and Zoe.
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This week, Gilly is with one of the old skool TV chefs who taught Britain how to eat, Rick Stein
They last met over lunch when she was chatting to him about his book Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to Gilly's heart. She asks him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.
Head over to Gilly's Substack for Extra Bites from the book.
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This week, Gilly is with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles.
Royal Food has always been about impressing the most powerful people in the world, and in his book Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles 3rd.
Head over to Gilly's Substack for Extra Bites of Tom Parker Bowles
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Gilly is with Pam Brunton, chef/owner at Inver restaurant on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1.
Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.
Head over to Gilly's Substack for Extra Bites of Pam.
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This week, Gilly is with Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka Five o Clock apron. Her latest book, Veggie Family Cook Book is, like Claire, what it says on the cover – genuine, real, easy-going, with 120 recipes to make life more interesting. Gilly finds what makes her so appealing - and enduring - in the plentiful world of cookbooks.
Pop over to Gilly’s Substack for Extra Bites of Claire and a recipe for Spanakopita.
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This week, Gilly has her hands on on the brand new, much awaited book from Ottolenghi, Comfort.
Written by the 'four hungries', Yotam, his original co-writer Tara Wigley, Helen Goh and Verena Lochmuller, these are the foods that provide a comfort blanket for them, and mark a departure from the big Ottolenghi books of the past.
In a deliciously raw, often indiscreet chat with three of the 'hungries' while Yotam is out of the Zoom room, we learn what makes Ottolenghi Ottolenghi, the connected nostalgia of their favourite comfort foods and Yotam's guilty pleasure when no-one else is looking.
Pop over to Gilly's Substack for Extra Bites of the Ottolenghi crew, and a recipe from the book.
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This week, in the last of our summer holiday specials, we head to the Good Kitchen in Sicily with community chef and adventurer in all things good, Danny McCubbin.
His story is one of a leap of faith, driven by a sense of purpose coursing through his veins and cultivated by his 17 years working with Jamie Oliver, including mentoring chefs at Fifteen who had come from challenging backgrounds.
Gilly first met Danny at San Patrignano, an extraordinary rehabilitation community committed to building a better society on a beautiful farm in Northern Italy. He spoke very little Italian then, but Gilly watched in awe how he communicated through something much more primal, a massive heart, and of course, food. You can listen to that interview for the delicious podcast here.
He’s done the same, against all odds, in Mussomeli, Sicily, and his book, The Good Kitchen, Love and connection Through Food, tells that story.
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This week’s we’re off to the Med – yup, all of it - with chef, Ben Tish.
Ben’s latest book Mediterra follows his deep dive into bits of the Mediterranean; Moorish looked at the influence of the moors over hundreds of years on food of the Med, while his book Sicilia was a visceral guide to the street and home food of Sicily. This time, he covers the whole Mediterranean – north, south, east, west to bring us the flavours that Greece has in common with France, Lebanon with Spain, Turkey with Egypt.
Head over to Gilly's Substack for more of Ben, including a recipe from the book.
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This week, Gilly is with Meera Sodha, author of Made In India The Times’ book of the year in 2014, Fresh India, which won the 2017 Observer Food Monthly's Best New Cookbook Award, East which drew from her Guardian’s New Vegan column, and now Dinner, with a rather different story.
This is about the food that helped her recovery from burn out, scribbled in her orange notebooks which, after three years of not being able to cook at all, she would cook only for pleasure. She talked to her just after a piece she wrote about her breakdown for the Guardian prompted an outpouring of love, support and sharing and asked if she felt that she had inadvertently touched a nerve.
Head over to Gilly’s Substack for Extra Bites from Meera including original recipes from her orange notebooks side by side with the finished product in a rather beautiful meditation on process.
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This week, we’re back at Rockwater, Hove talking LIVE with Melissa Hemsley, food writer of six best-selling cook books, including her latest, the Sunday Times bestseller, Real Healthy.
A delicious reminder of how to unprocess our diet with easy, everyday recipes, the book is an antidote to ultra processed foods. Gilly chats to Melissa about everyday activism, elevating the simplest of flavours and the recipe for joy.
Click here for Extra Bites on Gilly's Substack including a recipe from the book as well as the Q&A from the evening.
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This week, we’re going back to London, 2002, a time before pomegranate molasses, when Nigella and Jamie were first on the telly and Ottolenghi had yet to chuck his flavour bombs into the salad bowl of British cuisine, to the publication of the very first Diana Henry book, Crazy Water, Pickled Lemons.
Click here for Gilly's previous chats with Diana about How to Eat a Peach and Roast Figs, Sugar Snow, but this time, we’re going back to a time when they were both TV producers, intoxicated by the smells and eating habits of an increasingly diverse and exotic capital.
Click here for Gilly's Substack and Extra BItes of Diana.
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This week, in the very first Cooking the Books LIVE at Rockwater in Hove, an audience with Guardian Feast columnist, Rachel Roddy.
Rachel is the author of three books about her life in Italy including the multi award winning Five Quarters: Recipes and Notes from a Kitchen in Rome which was first published in 2015 and now reissued in 2024.
It’s the story of a 32 year old woman from Harpenden who turned up in Rome with little more than a travel toothbrush and a phone, planning to stay a month, maybe, before heading south and on in search of who knows what. What she found in Testaccio, the tiny corner of Rome where she put her bag down, launched a career as a mutli award winning food writer. In front of an audience of fans, food writers and foodies, Gilly finds out what that was.
Click here for more from the Q&A on Gilly's Substack and here for the further reading Rachel mentions.
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This week, as the schools get ready for the long summer holidays, Gilly is with the woman everyone needs to pop in their suitcase if they’re heading to France, Carolyn Boyd, author of Amuse Bouche, How to Eat Your Way around France.
Carolyn has guided Gilly through the best food destinations – and therefore THE best destinations in France for the last couple of years though her articles in The Guardian, The Times, National Geographic Traveller Food and BBC Good Food. And that includes a recent trip to Hauts de France, a part of the country most of us scoot past en route to more exotic destinations. But Carolyn argues that food opens a door to some hidden gems - if you know where to find it.
Click here to read Gilly's adventures, inspired by Carolyn's Amuse Bouche
And stay on Substack for Extra Bites from Carolyn, including a mini guide for your summer drive through France.
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This week, we’re off to Seoul with British-Korean writer, Su Scott.
Su has lived in Britain longer than she lived in Korea where she grew up, and has raised her own daughter in London. But her latest book, Pocha tells the story of the country she left behind, her family and the food they shared, often in the pochas, the covered markets and food stalls which are about so much more than food.
Click here for Extra Bites of Su on Gilly's Substack
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This week, as the UK (and France) go to the polls, Gilly chats to Hugh Fearnley-Whittingstall about the best way to support the NHS, his latest book How to Eat 30 Plants a Week.
Last time we met to talk about the River Cottage’s Good Comfort, his message was to swap out the less healthy ingredients for more, eating healthily not by taking stuff out of them, but by putting more in. This time, he’s upped his game and using the best of the latest science, he’s showing us how to eat 30 different plants a week.
Click here for Extra Bites of Hugh and here for the Food Foundation's Manifesto on how to put your own pressure on the next government to create a healthier nation.
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This week in an extra episode in the run up to the UK General Election to remind everyone why we must get the next government to fix the food system, Gilly meets Chris Van Tulleken, TV, radio and infectious diseases doctor who catapulted the term ultra processed food into the public consciousness in 2023 with his book Ultra Processed People.
Now out in paperback, Gilly asks him about power, politics and the ultra processing food industry.
Click here for Extra Bites of Chris on Gilly's Substack, and here for more information on the various parties' takes on food policy from the Food Foundation.
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