Episodes
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Bakery Development Manager at Matthews Cotswold Flour, Sophie Carey joins Elaine in her home kitchen to bake as well as talk about all things baking, having achieved so much since leaving university as the top student just a few short years ago and becoming a Freeman of the Worshipful Company of Bakers, one of the City of London’s historic livery companies which traces its origins back to medieval times. But she does so much more, as she tells Elaine while preparing and baking two delicious recipes – the French delicacy chouquettes and an upside down salted honey pecan cake. Sophie has a top tip and advice for home bakers at every stage of the process drawn from her seemingly inexhaustible knowledge of baking, recipes, flour, ingredients and how to use them.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine & Sophie in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy for another Podbite, the shorter companion podcast to the main Foodbod Pod series. In this episode Elaine welcomes back expert pizza maker, author and Ooni Ambassador, Scott Deley as he concludes his masterclass in home pizza making. On this occasion Scott shows Elaine how to prepare and bake the “Red Top” – the classic Detroit deep pan pizza made with a focaccia dough rather than a Neapolitan base and including a “frico” cheese crown.
Watch Elaine & Scott in action on YouTube: https://youtube.com/@foodbodpod
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Missing episodes?
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Ooni Pizza Ambassador, UK Pizzaiolo of the year 2023 and author of “Scott’s Ooni Pizza Project”, Scott Deley visits Elaine Boddy in her garden to cook up and compare a variety of Neapolitan pizzas baked in his wood burning oven. We first met Scott in season 1 of The Foodbod Pod and in this episode he returns to give Elaine a masterclass in shaping, topping and baking pizzas and discusses the best ingredients and how to prepare his award-winning yeasted dough. Not to be outdone, Elaine offers Scott the opportunity to shape and work with two versions her own sourdough pizza recipe as they compare the two types of dough and bake various combinations, including an “upside down Margherita”. And all the dough is made with Matthews Cotswold Pizza Flour. If you love pizza you’ll love this episode!
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine & Scott in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy in her kitchen as she presents another Podbite, the shorter companion podcast to the main Foodbod Pod series. In this episode, Elaine prepares a sourdough sandwich loaf using honey and coconut water while looking forward to the next full-length episode of the podcast in which she’ll be welcoming pizza guru, author and Ooni Pizza Oven Ambassador, Scott Deley to her home.
To find out more and see the recipes featured in the full length Foodbod Pod podcasts visit: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy for another episode of The Foodbod Pod in which she meets Stu McDonald, the founder of high-quality peanut butter brand Manilife. Stu joins Elaine in her kitchen to discuss his passion for producing single origin nut butters that are made from only the best ingredients and tells the story of how Manilife came about. Elaine uses peanut butter as a key ingredient in two different sourdough recipes and gets Stu to shape and prepare the dough for baking while he also cooks her bean and peanut butter chilli. It’s an episode packed with a feast of flavours
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine & Stu in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy in her kitchen as she prepares three doughs for baking using a surprising choice of flour not normally associated with sourdough bread. Elaine also discusses a couple of meals she has made in her latest Podbite – the short podcast companion series to the main Foodbod Pod season.
To find out more and see the recipes featured in the full length Foodbod Pod podcasts visit: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy as she takes you on a tour of her favourite ingredients in her kitchen cupboards and prepares one of her appetising and delicious vegetarian meals. Elaine demonstrates how to cook the perfect grains without them becoming mushy along with some roasted vegetables in a basil oil. She also prepares her version of Loubia, a Lebanese dish of tomatoes, garlic, green beans and spices. Add to that a Tahini sauce and you have Elaine’s idea of food heaven – delicious dishes that will also appeal to non-vegetarians looking for an accompaniment to a main course.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine in action in other episodes on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy in her kitchen as she prepares food for the family for the week ahead in another Podbite – the short podcast companion series to the main Foodbod Pod season. On this occasion Elaine answers questions about storing sourdough, the best ways to keep it fresh and crusty and how to freeze the dough ahead of baking.
To find out more and see the recipes featured in the full length Foodbod Pod podcasts visit: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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Last year sourdough baker and food lover Anne Iarchy discovered she was celiac and had to change her diet dramatically. Not only did she have to cut out all foods containing gluten but she also had to adopt new ways of baking and develop gluten-free versions of her favourite bread from sourdough to challah as well as cakes and cookies. She also had to change the way she prepares foods and organises her kitchen in order to avoid cross-contamination – an issue she is acutely aware of when shopping for ingredients or eating out. Anne joins Elaine Boddy & David Treadway in the Foodbod Pod kitchen to discuss her journey, offer some advice and practical tips on how to live gluten-free and discusses how to prepare truly delicious gf sourdough and challah. Anne also prepares some tasty gf shortbread biscuits.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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Elaine Boddy is back in her kitchen mixing up more sourdough recipes in another Podbite – the short podcast companion series to the main Foodbod Pod season. On this occasion Elaine is getting doughs ready for an on-line sourdough class in order to show the various stages of preparation, fermentation and proving.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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Join Elaine Boddy as she welcomes David Treadway to her home kitchen and demonstrates how to make and bake sourdough with doughs at different stages of the process and discusses some of the issues home bakers face. Elaine has particular advice about fermentation and proofing times, how room temperature affects them and offers strategies and advice on how to manage them. There are two new recipes presented exclusively for the podcast using some surprising ingredients – a focaccia with wild garlic and Italian dressing and two versions of a fruit loaf using custard in both powder and ready-made form and both baked in loaf tins.
Find out more and see the recipes featured at: https://foodbodpod.com
Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod
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In the first of a season of short Foodbod Pod Podbite companions to the main podcast series, Elaine Boddy invites you to join her in her kitchen as she puts together some new sourdough recipes and explains how she experiments with ingredients and comes up with ideas. It's a warm up for the next full edition of The Foodbod Pod due at the end of April 2024.
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Join Elaine Boddy for a brand new episode of The Foodbod Pod as she sets the agenda for a new season of podcasts all about food. Elaine and her producer and co-host David Treadway look back to the highlights of the last series and discuss what's coming up in the season ahead. And this time the focus will be on all things sourdough. There’ll also be other breads, gluten free options, pizza dough and all kinds of recipes for home bakers. Plus in this first episode Elaine has some important news for readers of her books about sourdough.
Find out more and see recipes featured across the last series at: https://foodbodpod.com
Watch us in action on YouTube: https://youtube.com/@foodbodpod
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Elaine “Foodbod” Boddy presents the second part of The Foodbod Pod’s festive celebration of A Lush Irish Christmas in which she and David Treadway return to Cherie Denham’s home kitchen where they are joined by Tracey Toner for some seasonal Irish cheer! Cherie and Tracey both hail from Northern Ireland: Cherie, who grew up in Co. Tyrone has thousands of followers to her Cherie Denham Cooks Instagram posts has just seen the publication of her first book, The Irish Bakery; Tracey lives and works from home in Co. Armagh where she runs her highly successful artisan jam and chutney business, The Lush Larder. Together they swap stories about growing up in Ireland, the local characters who came to call, life on the farm and the food and traditions as they prepare some delicious recipes for the festive table.
The conversation is littered with delightful memories, top tips, food and home cooking suggestions and a lot of laughter!
Find out more and see the recipes featured in A Lush Irish Christmas Parts 1 & 2 and from all episodes across the series at: https://foodbodpod.com
Watch on YouTube to see how Tracey and Cherie prepare their recipes at: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents the first of two festive editions of the Foodbod Pod in which she and David Treadway return to Cherie Denham’s home kitchen where she is joined by Tracey Toner for some seasonal Irish cheer! Cherie and Tracey both hail from Northern Ireland. Cherie, who has thousands of followers to her Cherie Denham Cooks Instagram posts has just seen the publication of her first book, The Irish Bakery; Tracey lives and works from home in County Armagh where she runs her own highly successful artisan jam and chutney business, The Lush Larder. Together they swap stories about growing up in Ireland, the local characters who came to call, life on the farm and the food and traditions as they prepare some delicious recipes for the festive table.
The conversation is littered with delightful memories, top tips, food and home cooking suggestions and a lot of laughter!
Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com
Watch on YouTube to see how Tracey and Cherie prepare and cook their recipes using both the Aga stove and electric oven: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents episode eleven of the Foodbod Pod in which she and David Treadway meet the founders of Yum Bug, the start-up company that is on a mission to change our perceptions about eating crickets and other insects. Leo Taylor and Aaron Thomas explain that insects have long been a staple part of people’s diets – more than 2 billion people in over 80% of the world’s countries eat them regularly. Moreover, they are a sustainable superfood that are better for the environment than beef, pork or chicken and can deliver superior nutritional and health benefits. They are also delicious to eat. Elaine joins Leo and Aaron in their development kitchen and helps them prepare a couple of different cricket based dishes and discusses Yum Bug’s plans.
And there’s a return visit from Sophie Carey, Bakery Development Manager at Matthews Cotswold Flour as she prepares ramen noodles. Any one for a cricket and noodle stir fry?
Plus there’s more top tips, food and home cooking ideas.
Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com
Watch on YouTube to see how Elaine helps Leo and Aaron prepare a couple of cricket based dishes and Sophie Carey as she prepares her ramen noodles in the Matthews Cotswold Flour bakery development kitchen: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents episode ten of the Foodbod Pod in which she and David Treadway meet Master Butcher, Simon Boddy. Simon is Elaine’s brother-in-law and has developed his on-line and retail butchery, The Best Butchers over the past 20 years with a focus on traditionally butchered meat and poultry and customer service. Specialising in quality meat, sausages, bacon and poultry produced on local farms with which he and his team have developed trusting relationships, the provenance of the meat is of the utmost importance. The Best Butchers dry ages its own beef and smokes and cures its own bacon from woodland pigs at its base in rural Buckinghamshire on the outskirts of Milton Keynes. Simon demonstrates how to prepare a shoulder of pork and discusses what goes into good sausages and beef burgers and tells Elaine about his journey following America’s barbecue route sampling different styles of food, marinades, smoking and preparation.
We also meet Jane Geoghegan, Marketing Manager at Delicious, the online food and recipe site and monthly print magazine that was named “Food Magazine of the Year” at the 2022 Guild of Food Writers Awards. Jane is unsurprisingly a self-confessed “foodie” and tells Elaine about her favourite family foods and why food is such an important part of her life.
And we return to Cherie Denham’s kitchen to learn her recipe and how she makes lemon curd.
Plus there’s top tips, what to do with leftovers and other great food tips and advice.
Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com
Watch on YouTube to see how Simon Boddy butchers and prepares a shoulder of pork and watch Cherie making her delicious recipe at: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents episode nine of the Foodbod Pod in which she and David Treadway return to the Matthews Cotswold Flour Mill in Shipton Under Wychwood in the heart of the English countryside where eight generations of the Matthews family have been milling Britain’s finest flours since the 1800s.
Managing Director Bertie Matthews takes Elaine on a guided tour to show her how flour is milled, from the weekly intake of hundreds of tons of different kinds of raw, dirty wheat straight from farms to the production of over one hundred types of flour for artisan and commercial bakeries and home bakers.
Matthews Bakery Development Manager, Sophie Carey takes Elaine through her Danish Butter Cake recipe and we meet Ian Wilkinson, co-founder of FarmEd, which promotes sustainable farming, regenerative agriculture and food systems and public events from a literary festival to sourdough baking courses. We also meet Danielle Semple, FarmEd’s Assistant Programme Co-ordinator who champions the common earth worm and tells us why they are the soil’s superheroes.
Bertie Matthews also takes time out from the mill to show Elaine the difference between modern and heritage wheat varieties and explains their place in food production.
Find out more and see recipes featured across the series at: https://foodbodpod.com
Watch on YouTube to see the mill and how Sophie Carey prepares her delicious recipe at: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents episode eight of the Foodbod Pod in which she and David Treadway meet Shashi and Sanjay Aggarwal, Mamma Spice and Spice Boy respectively as they enjoy a flavour packed visit to the Spice Kitchen.
From an idea invented around the family dinner table one Christmas, the Spice Kitchen has grown into a successful artisanal spice and tea business that ships spices and blends to home cooks around the world. The company’s popular Spice Tins have won plaudits and awards with the Indian Spice Tin, enclosed in a silk sari wrap hand-sewn by Mamma Spice herself, winning Gift of the Year in 2018 and 2022.
Shashi Aggarwal tells Elaine that her mother gave her a spice tin, or Masala Dabba on her wedding day – the same tin and blend of spices that she uses to this day – and discusses her instinctive approach to cooking and her use of spices. This is clearly demonstrated as she shows how to make her famous Chickpea Curry as well as a Paneer Curry – two delicious examples of Mamma Spice’s vegetarian diet that can be adapted for all tastes, palates, preferences and flavours. As Elaine says, “Being in the kitchen with Shashi is just amazing. She just dances around the kitchen”.
While Mamma Spice creates the recipes, Sanjay Aggarwal runs the Spice Kitchen business in his capacity as Chief Spice Officer. Sanjay, Shashi and Elaine discuss how to use spices, what goes into the famous blends such as garam masala and how to keep spices in top condition. They also discuss how they collected and put together their first published recipe collection, Spice Kitchen that showcases dishes and cuisines from different regions and countries around the world including India, the Caribbean, Mexico and the Southern States of America, Africa, China, Japan, the Middle East and Europe.
Find out more and see recipes featured across the series: https://foodbodpod.com
Watch on YouTube as Shashi shows Elaine how she prepares her delicious food at: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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Elaine “Foodbod” Boddy presents the seventh episode of the Foodbod Pod in which she and David Treadway meet Anne Iarchy and Karine Vignelles who discuss their food influences and deliver a lesson in how to braid challah dough. We also hear from members of the Sourdough with Foodbod Facebook group.
Anne describes the food she grew up with in Belgium and the various influences from her travels and time living in several countries before she settled in the UK and how she plans her week buying and cooking for one. She also discusses different options for making challah, the traditional bread prepared and eaten in Jewish households on Shabbat and on special occasions. Anne demonstrates how to braid the dough for a traditional challah shape, for small challah rolls topped with seeds and even for special shapes, producing a challah E for Elaine.
Meanwhile, Karine Vignelles discusses her inspirations from her French upbringing and how her husband’s Algerian heritage influences the ingredients they source and the food they prepare at home and her belief is respecting each other’s cultures and traditions.
Members of Sourdough with Foodbod, Elaine’s sourdough baking group on Facebook offer their top tips for home cooking and baking and we hear from fellow “foodbodder” Phil Russell who is in the process of opening a small sourdough bakery with his wife as their “retirement” project in their new home in Spain.
Find out more and see the recipes featured across the series: https://foodbodpod.com
Watch as Elaine, David and their guests braid challah dough on YouTube at: https://youtube.com/@foodbodpod
Join us on Facebook: https://www.facebook.com/thefoodbodpod
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