Podcast appearances and mentions of River Cottage

The BBC Food & Farming Awards are back for 2025! Jaega Wise visits River Cottage HQ to meet returning head judge Hugh Fearnley-Whittingstall. They talk about what Hugh is looking for in this year's awards, what makes the West Country a special place for food and farming and some of the history of River Cottage. She also visits previous winners Westcombe Dairy who not only have been thriving since winning in their award, they have been something of an incubation hub sharing a site with other artisanal food businesses like Brickell's Ice Cream, Woodshedding brewery and Landrace Bakery. She also talks to Farming Today's Charlotte Smith and Mali Harries who plays Natasha Archer on the Archers about the Farming for the Future Award.To nominate in this year's awards go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. You have between 6am on 6th June and midday 30th June 2025 to nominate.Presented by Jaega Wise Produced in Bristol by Sam Grist

Bees are an absolute passion for us at Perch Hill, not just for their pollination and presence in the garden, but for their delicious and nutritious produce too.The same can be said for award-winning author and fermentation expert, Rachel de Thample, who joins Sarah this week on ‘grow, cook, eat, arrange' to share delicious honey-inspired recipes from her new book, her pick of the best bee-friendly plants, and much more besides.In this episode, discover:Rachel's journey to writing her latest book, working at River Cottage and being introduced to Hugh Fearnley-WhittingstallThe incredible and industrious world of bees, and how it takes 12 bees a lifetime to create a single teaspoon of honey Bee-friendly herbs that are not just beautiful, but useful to bees and humans alikeA reimagined view of honey in cooking with Rachel's spectacular recipesProducts mentioned:Common Thyme (Thymus vulgaris)https://www.sarahraven.com/products/thyme-commonSummer Savory (Satureja hortensis)https://www.sarahraven.com/products/summer-savoryOregano 'Hot and Spicy'https://www.sarahraven.com/products/oregano-hot-and-spicyArtichoke 'Violet de Provence'https://www.sarahraven.com/products/artichoke-violet-de-provenceBorago officinalis (Borage)https://www.sarahraven.com/products/borago-officinalisAllium siculum (syn. Nectaroscordum)https://www.sarahraven.com/products/nectaroscordum-siculumDiscover Rachel's new book: https://www.bloomsbury.com/uk/bees--honey-9781526625465/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

This week, we're back at River Cottage with bee queen, Rachel de Thample River Cottage Handbook No 19: Bees and Honey is the latest in the practical guides to everything we need to know to live a sustainable life. Rachel and Steve Minshall take us through everything from caring for bees to honey recipes for soothing and healing, but as a former chef, commissioning Editor of Waitrose Food Illustrated and Head of Food for the organic box scheme Abel & Cole, Rachel has carved a niche as a writer who is all about the role of nature and climate change in food. Gilly asks her to trace that journey to River Cottage.Pop over to Gilly's Substack for Extra Bites of Rachel Hosted on Acast. See acast.com/privacy for more information.

This week, we're back at Rockwater, Hove with River Cottage writer, Lucy Brazier telling a live audience about her memoir, The Honesty Box.It's a highly moving and very funny diary about healing a broken marriage and growing enough vegetables to fill her new distraction, an honesty box. But the rickety old receptable outside her garden gate is also a metaphor for the treasure trove she finds as she lifts the lid on the mental health crisis her husband – and the rest of the family – have been living with.We begin with a question from the audience about the title, and if it was always meant to have such a brilliant double meaning. Pop over to Gilly's Substack for Extra Bites of Lucy and the audience Q&A at Cooking the Books Live. Hosted on Acast. See acast.com/privacy for more information.

Happy betwixmas everyone, I hope you're all snuggled up in the warm and enjoying some well deserved rest. Join me as I reflect on Christmas, let go of 'perfect' and embrace the changes that come with having little ones. Soon I'll be looking ahead to the new year but for now it's all about fairy lights, chocolate, candlelight and (in my case) flu remedies!Book recommendations Calm Christmas & a Happy New Year by Beth KemptonChristmas at River Cottage by Lucy BrazierSend us a text

This month, Fiona visited River Cottage, to chat with Author, Chef and Fermentation Expert Rachel DeThample. Rachel breaks down how eating organically grown vegetables can have a positive impact on the gut microbiome, and dives in to how fermenting the produce from your garden can lead to better nutrition and a stronger connection to nature.  “We're a no dig garden, all organic” says Rachel, “so we're constantly feeding the soil with healthy ingredients to help with it's diversity, and that's a really lovely way of reflecting that you can do the same thing with your own microbiome, feed it lots of diversity which helps create a healthier balance” Also in this episode… Fiona and Chris chat about how gardening and being outdoors in winter improve your wellbeing. In the Postbag, the team answer your questions on the use of Bacillus thuringiensis, a broccoli that's struggling to sprout, and whether frozen beans will germinate!  Listen now here or via your podcast provider. Thanks again to our sponsors, Viridian Nutrition. Visit their website at www.viridian-nutrition.com.

Mark Diacono found his life's purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce. They also talk about:Mark's love of writing books and all about his latest one, called ‘Vegetables'. How to get creative with growing and cooking vegetables while also making sure you're also getting all the nutrition you need. His memories of River Cottage and the valuable lessons he learned during his time there. Why tasting a mulberry change his life.The biggest mistake most of us make when growing courgettes.  Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.

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. Hosted on Acast. See acast.com/privacy for more information.

Hugh Fearnley-Whittingstall has long been passionate about food – not just about what we eat and how we cook it, but about how it's produced and the wider environmental consequences of our appetites. He first appeared on our TV screens in 1995 in A Cook on the Wild Side - foraging for roadkill and frying up woodlouse fritters, earning him the nickname Hugh Fearlessly-Eats-it-all.He went on to document his early attempts as a smallholder trying to produce seasonal, ethical food in the River Cottage series on Channel 4. Out of this came the highly successful River Cottage Cookbook. Over two dozen books have followed – the latest of which is How to Eat 30 Plants a Week. He's also enjoyed success as a food campaigner. Hugh's Fish Fight brought about changes in fisheries law at the European level, Britain's Fat Fight examined the national obesity crisis and War on Waste challenged supermarkets and the fast food industry to change how they operate. Hugh's music choices include Beethoven, Schubert, Verdi and Keith Jarrett.

No touch pod! Andy & Alex are actually on location at Athelhampton House - Harrison Chase's mansion - for this their review of the Tom Baker classic The Seeds of Doom. Specifically this episode of the podcast was recorded at River Cottage, THE 'cottage under siege' where Keeler also transformed into a Krynoid. They find much to enjoy here including the Doctor's anti-establishment behaviour, his wonderful relationship with Sarah - a Doctor and companion team at the very height of their powers, and a wondrous supporting cast including, of course, Tony Beckley, John Challis and Sylvia Coleridge. Along the way they question whether Harrison Chase hates plant-eaters more than meat-eaters, whether its inimical or inimicable (it's both if you look at the script), and whether Chase actually has sexual communion with the big Krynoid? Although like the Doctor they do so hate guided tours, they finish the episode ahead of a private guided tour of Athelhampton sadly without any Floriana requiem. Next Time: Evil of the Daleks

English writer, broadcaster and food activist Hugh Fearnley-Whittingstall has been in the public eye for about 25 years. He came to prominence as the founding host of River Cottage and he's gone on to write more than a dozen books on food. In recent years, he's campaigned on numerous food systems issues including ethical meat and obesity. He's coming to Australia as part of the VIVA health and wellness festival and because he has a new book out, How To Eat 30 Plants A Week. https://www.instagram.com/rivercottagehq Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Natalie has spent almost her entire career in livestock farming having caught the bug at 11 while watching River Cottage and promptly obtaining an allotment and chickens!  She has run a commercial flock, been a contract shepherd and worked as a relief milker and calf rearer with experience of every type of system from conservation grazing and calf-at-foot to zero grazing and flocks into the thousands!  Fascinated by the relationship between people and animals she studied Anthrozoology to Masters level at Exeter University and her dissertation 'Coping with Sheep' focussed on how sheep bring resilience to Britain and could play a larger part in helping us 'cope' with changing global conditions.  She has published a few niche books including 'Man's Forgotten Friend: A History of the Ox' and 'The Eco Flock: Small Scale Shepherding for Uncertain Times'....and intends to do more!  A keen woolcrafter in her spare time with a penchant for dairy she currently has a tiny flock of shetland X BFLs for home milk and fibre production.The Eco Flock - https://www.amazon.co.uk/Eco-Flock-Small-Scale-Shepherding-Uncertain/dp/B0939XCKCW/ref=sr_1_1?crid=23YSFGZJ42QEK&keywords=the+eco+flock&qid=1697449297&sprefix=the+eco+flock%2Caps%2C75&sr=8-1Coping with Sheep - https://www.amazon.co.uk/Coping-Sheep-Roses-Anthrozoology-Dissertation/dp/1676761691/ref=sr_1_1?crid=9J30K7GE6HFB&keywords=coping+with+sheep&qid=1697449345&sprefix=coping+with+sheep%2Caps%2C78&sr=8-1Sheep origin/relationship genome study:https://bmcgenomdata.biomedcentral.com/articles/10.1186/s12863-015-0216-x You can get in touch with Natalie on Linkedin or via email natstoppard@gmail.com To follow me on social media: Facebook : https://www.facebook.com/ThatllDoAcademy/ Instagram : https://www.instagram.com/martina_bordercollie_trainer/ TikTok: https://www.tiktok.com/@thebordercolliegeek To learn more about the Collie Club: https://thatlldoacademy.com/online-academy/

Gelf Anderson – River Cottage Roasts...with TRE's Selina MacKenzie

In this month's podcast, we chat to Pam ‘The Jam' Corbin about making seasonal jams and chutneys from homegrown produce. As the UK's leading expert on preserving, Pam shares some of her best-kept preserving secrets in October's Organic Gardening Podcast. Pam cemented her reputation as a preserving expert at Hugh Fearnley Whittingstall's River Cottage. And in her latest book, Pam the Jam: The Book of Preserves, she provides detailed instructions for making more than 100 of her favourite recipes from classic pickles to savoury jams. Fiona caught up with her at her home in the West Country to take a tour of her pretty garden, and find out why she loves to make the most of delicious garden fruit and vegetables. Also in this episode… Chris Collins and Anton discuss creating the right conditions for healthy grapevines, friendly ways to tackle box moth caterpillars, and box alternatives, and how to avoid plum tree rot.

This week, Gilly is with James Whetlor, former chef at River Cottage and The Eagle in Farringdon with a whole new take on the barbecue.For festival goers, upcycling hobbyists and outdoor cooking fanatics, James has come up with genius ways to easily build your own. Before she traces the fascinating dark history of the barbecue with James, Gilly asks why a man who admits he can't even put up a shelf decided to write The DIY BBQ CookBook.Check out Gilly's Substack for Extra Bites every episode. Hosted on Acast. See acast.com/privacy for more information.

Paul West is an inspiration, from the highly successful TV series River Cottage, presenting on ABC's Back Roads, Co founder of Grow It Local and much loved author including his new book Home Grown.

Strap in for a fast paced chat with this natural born story teller.  From the heady heights of top restaurants, starring in his own reality tv program and radio shows to his definition of “enough” - which  begins with rude health and healthy kids before settling with sovereignty of time and community belonging. As practical and grounded as he is charismatic with a touch of aussie larrikin, ‘Westy' is whip cracking fast making it easy to listen and laugh at his tales - like serving uncooked rice as his first attempt at cooking.This high energy human wraps up the season for us with insights and stories that are endearing and inspiring in equal measure.Episode notesChoosing your island foodsAre you an eater or a foodie ?- Westie grew up as an eater until he was 17 before becoming a foodieEmbalmed cats above the fresh food aisles at the local supermarket Moving from his first out-of-home cooked meal: Raw rice, frozen peas, ham and soy sauce to cheffing in lofty placesHis first wwoofing experience that sowed the seeds for his ‘NOW' life:Witnessing the loftiest ideal for human life as life on the land growing food, connecting to community, physical workHis winding but whip fast hospitality adventureUsing the age good food guide as a way to get a job and crash landing into Vu De Monde to cut his teethTurning his back on fine dining cuisine to return to the roots of growing food.A yearning desire to really understand the rhythms of foodHow fatherhood changed him, from self to selfless. Why he never wanted to be a ‘phone in' dadReframing his expectations of fatherhood for him, his kids and his wife.Creating patterns to set up our kids for the rest of their lives and using food as the central guide for this The virtues of tapping into the primal human nature.Transitioning from kitchen to farm grew his understanding of long standing ecological needs.River Cottage - the inside scoop on the steep learning curves and truth behind producing a reality TV program. The juggle of actually living a 365 day farm life but needing to fit in the production of a stage production alongside.The hard work of farming! Far from white clothed lunches under a treeThe repetition needed for growingNow living a life that's the amalgamation of his previous lives Creating a life of belonging in a village across generationsThe perfect combo of small-house big block.Building ritual around food markers, what the gardens providing, when the crayfish and oysters are harvesting, Making an effort to observe the natural spectacles and building ritual around itHis ENOUGHReferences:Aftertaste ABC SeriesRiver Cottage Australia SBS on demand seriesThe Edible Garden Cookbook and Growing Guide - Paul West 2013Support the show

Mid Winter is here and there's so much to celebrate. Join me as I walk through the frosty woods, mark the winter solstice, revel in the christmas sparkle, release the seasonal stress, make candles and lip balm, enjoy the long cosy nights and listen to a poem to get you in the mood for Christmas and the delight this month brings.Instagram: @rootedbynaturepodcastLip Balm Recipe14g of beeswax 100ml extra virgin olive oil1 tablespoon of coconut oil 2 teaspoons of honey1 teaspoon vanilla extract 1 teaspoon of coconut extractRecommendationsCalm Christmas and a Happy New Year by Beth KemptonThe Christmas Chronicles by Nigel SlaterChristmas at River Cottage by Lucy Brazier

What is your perspective on food? Do you place a high priority on its provenance, ethics, and animal welfare? There is no doubt we have read, researched, gotten it wrong, and gotten it right. This week, I talked with Tim Maddams about how he worked with others to raise awareness of food production issues while at River Cottage and afterwards. Taking a closer look at the future of agriculture, we examine current food production methods. Tim isn't new to big food fights. He has questioned leading voices, including policymakers, business leaders, food producers, and campaigners, about some of the issues facing farming systems around the world, such as organic farming, sustainability, and food systems, so people who care about food will know where they get their food from and how they get it grown. In addition to exploring both advanced and beginner topics, we examine the interaction between traditional methods and current trends in the field of food. Join us as we discuss cost-sensitive solutions to living sustainably in this episode of series 2. It's good for you, good for your wallet, and it's good for the environment! Like most of us, when you seek out the freshest, most local ingredients, you're on the right track to ensuring your food is both environmentally friendly and delicious. So what are you waiting for, everything is here, from our favourite dishes to our kitchen creativity! Find Naughty Bites on:Instagram (@anishamistryfernandez) Hosted on Acast. See acast.com/privacy for more information.

We've spent some time with the Beatles' Revolver. Does it sound good? Do we solve the mystery of which Beatle counts in at the start of Taxman? We give you a bit of Beatles history, and comment on the Super Deluxe version of the album.Pictures of our favourite cookbooks were very popular, so we talk about why they're so good. Has the art of the music video been lost in the streaming age? We comment on the rise of Mastodon and possible demise of Twitter, and we say farewell to actor Leslie Phillips. The Captain watches a good documentary about the Thailand cave rescue, and is surprised there are more, even on the same streaming platform!Show notes and links at https://www.onlyapodcast.com/episode-27-revolver-cookbooks-videos-msk/https://linktr.ee/onlyapodcast

This week Gilly is talking the culture and politics of food with Hugh Fearnley-Whitingstall. His latest River Cottage book, Good Comfort is about tweaking our favoruite recipes with healthy extras, saving the pennies and losing a few pounds. It's also about food memories and generations of family recipes, rooting those cottage pies and weekend pancakes in who we are. And as we navigate our way through a douuble whammuy of climate and obesity crisis, it couldn't have come at a better time. But as we chatted on the day Liz Truss was just about to step down at PM, I suggested that he cou;dn't have known that the cost of living was going to add to those massive challenges Hosted on Acast. See acast.com/privacy for more information.

Catch up with writer, presenter, farmer, forager and campaigner Hugh Fearnley Whittingstall, 20 years after his first adventures into smallholding which inspired millions to grow their own, keep chickens and live the good life. Plodcast regular Annabel Ross heads to River Cottage HQ on the Dorset/Devon border to walk around the farm and learn how Hugh's new book River Cottage Good Comfort offers healthier – and tastier – takes on classic country dishes. There are plenty of adventures along the way – including meetings with strange squashes, hungry pigs and a Hugh-special picnic.Contact the Plodcast team and send your sound recordings of the countryside to: editor@countryfile.com. If read out on the show, you could win a Plodcast Postbag prize of a wildlife- or countryside-themed book chosen by the team.Visit the Countryfile Magazine website: countryfile.comPPA Podcast of the Year! Hosted on Acast. See acast.com/privacy for more information.

River Cottage's Hugh Fearnley-Whittingstall talks to Kate about his early cooking influences and recipes; his career struggle after leaving River Cafe; campaigning to promote healthier eating and his new book River Cottage Good Comforts.White Wine Question Time with Kate Thornton is the podcast that brings together well-known guests to answer three thought-provoking questions over three glasses of wine. Discover the friendships behind the entertainment headlines, and listen in on their conversations for a side to the celebrities you've never heard before. Listen on Apple Podcasts, Spotify or wherever you get your podcasts, and follow on Instagram (@whitewineqt) & Twitter (@WhiteWineQT) to keep up to date with the latest guests, news and more. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with Gelf Alderson, executive chef at River Cottage and Hugh Fearnley Whittingstall's main man to talk his new book Great Salads.You know you're going to get quality food chat when it comes from River Cottage, and after playing captain's mate there for the last 10 years, Gelf is still pulling rabbits out of the bag. Literally. Gilly asks him what makes a River Cottage chef then, now and as we continue to look for ways to eat amazing food to save the planet.Don't forget that Leiths Online is offering a discount for Cooking the Books listeners. To get 10% off the Essentials online course that Gilly is on, go to leithsonline.com/courses/essential-cooking , click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course, sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

A salad recipe from the culinary director of River Cottage in South West England.

A salad recipe from the culinary director of River Cottage in South West England. See omnystudio.com/listener for privacy information.

This week, Gilly is celebrating the poetry and timelessness of the great outdoors with award winning author and chef, Gill Meller. Outside is Gill's latest cook book which takes us to the elemental beauty of his home on the Jurassic coast on the Dorset and Devon border, just down the road from River Cottage where he has worked as a chef and tutor. His previous books Gather, Time and Root, Stem, Leaf, Flower have all captured this slice of Heaven, but Gill says that cooking outside doesn't just have to be in the most beautiful place in the world; this is about slowing down anywhere and enjoying the magical simplicity of being outdoors.If you fancy joining Gilly in learning to cook at Leiths, you can get a discount for Cooking the Books listeners. To get 10% off the Essentials online course, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – Sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

Lani is a well known coffee-writer and global food industry consultant, and has has published best-selling coffee books in the USA, Finland, Sweden, China, Korea, Thailand and the UK. In her work, she has written about the history of what a third place is through the lens of the coffee shop. She has over a decade of experience in every corner of the food industry (and every corner of the world), including serving as a barista in London.This interview is a lot of fun and shows how important third places are in our lives. After talking with Lani, we would even say that to fully live this human experience is to include finding your own Third Place.*******www.lanikingston.comIn addition to writing books about coffee, Lani has written culinary articles for a range of print magazines and newspapers; set-up and managed London's largest bean-to-bar chocolate factory; headed up a cooking school run entirely with ‘food waste'; worked as one of Chef Dan Barber's senior managers at his World 50 Best Restaurant Blue Hill at Stone Barns in Upstate New York; judged food and coffee for the UK's prestigious annual Great Taste Awards; set up food brands and retail stores in Singapore; and traveled and researched food production and preparation all around the world.With over a decade of experience in every corner of the industry (and every corner of the world), Lani saw first hand where food businesses were most in need of support. In response, she started a global food and beverage support agency, Four Seasons of Food, offering on-call, highly experienced and affordable staff for the movers and shakers of the food world.What Lani loves most about her work is that she never stops exploring and learning. Throughout her career, she's been lucky enough to bake pies in English bakeries, learn about hunting reindeer from Fäviken's gunsmith, tap maple trees in Wisconsin, mill flour in an 1800's Lincolnshire windmill, cook Peranakan cakes with Singaporean grandmothers, eat rattlesnake in the Arizona desert, forage for wild food at River Cottage, spend Swedish Midsummer on a potato farm, venture deep under the streets of London to harvest herbs from disused Air Raid bunkers, harvest cacao with local farmers in the hills of Kerala, India – and much more!*******The Third Place Podcast is a weekly podcast that invites listeners into the hard conversations that we have a tendency to avoid.We “go there” on things such as…How anger is beautifulHow to find presence amidst chaosHow to have difficult conversationsHow to be an allyHow to live with griefThe Third Place is a safe place where curiosity is encouraged, differences are welcomed, and empathy is embraced through healthy dialogue.We've forgotten how to talk to each other… Life has become polarized and dualistic - you're either with me or against me. To embrace the complex human experience is to see the world through other's eyes. The Third Place podcast helps with the disconnect. This looks like less conflict and tension and more like a peaceful existence with others. The Third Place podcast restores the art of dialogue.Support this podcast at — https://redcircle.com/the-third-place/donations

In this episode, I'm valiantly trying to use up the serious quantities of black cocoa I bought online! Luckily, it is very nice stuff, adding an intense chocolate flavour to everything as well as that dramatic colour. I talk about four bakes: Edd Kimber's chocolate sablé biscuits, The River Cottage's chocolate pear cake, a sophisticated chocolate tahini shortbread and Dorie Greenspan's World Peace Cookies with freeze dried raspberries. For written recipes, links and more photos please see flourbuttereggssugar.com . Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram.

Paul West is a chef, passionate gardener, sustainability advocate, popular media personality, and a top notch human. He hosted River Cottage Australia (Foxtel and SBS) and is a regular guest presenter on ABC television's Gardening Australia, Back Roads and Catalyst. Paul's philosophy is simple - "grow your ingredients with love, prepare them simply and share them with family and friends.” In this conversation we talked about the reality of living in rural areas, working in the high paced hospitality industry, his time with River Cottage and how important restoring our connection to food and growing is in this modern world. Paul is also an author and has recently released a new book titled Homegrown: A year of growing cooking and eating. If you enjoyed the podcast make sure to grab a copy of Paul's book to start implementing much of what we spoke about.

Hello! We are back with another BONUS episode for you!My guest today is Surprise! We are back with another BONUS episode for you!My guest today is Hugh Fearnley-Whittingstall. Hugh is a chef, broadcaster, food writer and campaigner. The nation first got to know Hugh in 1997 with his TV show “A Cook on the Wild Side” in which he ate roadkill and all that the countryside's hedgerows had to offer. And then a year later through his River Cottage series and books filmed at the river cottage estate on the Devon / Dorset border. In fact he's now done more than 20 cookery shows and he's also tackled powerful issues in his documentaries like obesity, the illegal wildlife trade, fishing and the war on plastic. He has an uncompromising commitment to seasonal and ethically produced food and his concern for the environment has inspired a vast and loyal fanbase. You may even have whipped up something delicious based on one of his recipe books as he is a multi award winning writer and the Author of numerous best selling cookbooks committed to seasonal and ethical food--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

SHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)The 7-Day Basket: The no-waste cookbook that everyone is talking about - Ian Haste -Demeber 2014,https://amzn.to/3D42RzeFinch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren Finch  (Author), Rachel Finch  (Author)-  December 14, 2021https://amzn.to/3wGTZgDThe Beginner's Guide to Gluten-Free Vegan Baking: 60 Easy Plant-Based Desserts for Any Occasion by Gina Fontana  (Author) December 14, 2021https://amzn.to/3wzqQnrIn Love with Paris: Recipes & Stories From the Most Romantic City in the World BY Anne-Katrin Weber– December 14, 2021https://amzn.to/30g66FyAssassin's Creed: The Culinary Codex by Thibaud Villanova– December 14, 2021https://amzn.to/3wAaA5BThe Witch's Feast: A Kitchen Grimoire by Melissa Madara (Author)  – December 14, 2021https://amzn.to/3F5FFkIThe Bengali Five Spice Chronicles, Expanded Edition: Exploring the Cuisine of Eastern India by Rinku Bhattacharya  – December 14, 2021 https://amzn.to/3F8sYWzThe Art of Sushi, by Franckie Alarcon (Author)  – December 14, 2021https://amzn.to/3c0X7uiAshia's Table: Family Recipes from India and beyond, by Ashia Ismail-Singer – December 14, 2021https://amzn.to/3n3LHfKThe Regency Book of Drinks: Quaffs, Quips, Tipples, and Tales from Grosvenor Square by Amy Finley   – December 14, 2021https://amzn.to/3wzIS94The Big Book of King Cake by Matt Haines (Author)– December 14, 2021https://amzn.to/3FktIYPChristmas at River Cottage by Lucy Brazier  (Author) + Hugh Fearnley-Whittingstall (Author) – December 14, 2021https://amzn.to/3CT6o2J

Surprise! We are back with another BONUS episode for you!My guest today is Tom Gozney.Tom is an entrepreneur and designer, he is the founder of Gozney. Gozney for those who don't know, make incredible outdoor ovens and the business really is taking the world by storm.Tom started out designing a brick pizza oven for his back garden in 2008, and by 2014 was supplying professional ovens to some of the UK's leading restaurants including Chewton Glen, River Cottage and pizza chain Franco Manca. But his domestic ovens have also collected a loyal following of very famous fans including Tom Aikens, Paul Hollywood, the founder of Instagram, Mike Krieger, and Richard Branson – who flew Tom out to his personal island: Necker Island to build one. Tom had in his own words, a “colourful youth” and might not necessarily be the stereotypical entrepreneur. He moved from school to school after being expelled and was constantly told he would amount to nothing. After battling with alcohol and drug addiction, he used his passion for food to turn his life around and proved all his teachers wrong. Despite not really being one for material possessions, by the age of 29 he was able to fulfil one of his dreams and to buy himself his dream car - a Lamborghini. Not too shabby for someone teachers told just a few years earlier was on a road to nowhere.--Thank you to Gozney for sponsoring today's episode. You can buy the Gozney Roccbox from Amazon and also from their website www.gozney.com where you will find lots more information. The Roccbox is £399 for the gas only option or £499 for dual-fuel. Happy Christmas shopping!--Thank you for listening! We will be back soon with another season I promise.If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

Esther's flying solo this week while Jane's away to interview the fabulous Rachel de Thample - who is in charge of fermentation and bees at River Cottage.Hear all about how to make your own sauerkraut, the Bees at River Cottage and how Esther rates husband Tom's mead!For more on Rachel follow her at @dethample and River Cottage @rivercottagehq to find out more about her fermentation courses.Queen Bees is a Hat Trick podcast - follow us @queenbeespod on instagram for more pictures from the show. See acast.com/privacy for privacy and opt-out information.

Strap in for a fast paced chat with this natural born story teller.  From the heady heights of top restaurants, starring in his own reality tv program and radio shows to his definition of “enough” - which  begins with rude health and healthy kids before settling with sovereignty of time and community belonging. As practical and grounded as he is charismatic with a touch of aussie larrikin, ‘Westy' is whip cracking fast making it easy to listen and laugh at his tales - like serving uncooked rice as his first attempt at cooking.This high energy human wraps up the season for us with insights and stories that are endearing and inspiring in equal measure.Episode notesChoosing your island foodsAre you an eater or a foodie ?- Westie grew up as an eater until he was 17 before becoming a foodieEmbalmed cats above the fresh food aisles at the local supermarket Moving from his first out-of-home cooked meal: Raw rice, frozen peas, ham and soy sauce to cheffing in lofty placesHis first wwoofing experience that sowed the seeds for his ‘NOW' life:Witnessing the loftiest ideal for human life as life on the land growing food, connecting to community, physical workHis winding but whip fast hospitality adventureUsing the age good food guide as a way to get a job and crash landing into Vu De Monde to cut his teethTurning his back on fine dining cuisine to return to the roots of growing food.A yearning desire to really understand the rhythms of foodHow fatherhood changed him, from self to selfless. Why he never wanted to be a ‘phone in' dadReframing his expectations of fatherhood for him, his kids and his wife.Creating patterns to set up our kids for the rest of their lives and using food as the central guide for this The virtues of tapping into the primal human nature.Transitioning from kitchen to farm grew his understanding of long standing ecological needs.River Cottage - the inside scoop on the steep learning curves and truth behind producing a reality TV program. The juggle of actually living a 365 day farm life but needing to fit in the production of a stage production alongside.The hard work of farming! Far from white clothed lunches under a treeThe repetition needed for growingNow living a life that's the amalgamation of his previous lives Creating a life of belonging in a village across generationsThe perfect combo of small-house big block.Building ritual around food markers, what the gardens providing, when the crayfish and oysters are harvesting, Making an effort to observe the natural spectacles and building ritual around itHis ENOUGHReferences:Aftertaste ABC SeriesRiver Cottage Australia SBS on demand seriesThe Edible Garden Cookbook and Growing Guide - Paul West 2013Support the show (https://www.buymeacoffee.com/futuresteading)

Tax rise 'sham': NI increase will pay for NHS backlog before social care | Politics liveblog: NI rise won't 'completely fix' social care crisis, warns minister | Sherelle Jacobs: 'Boris's brain-dead popularity algorithm can only lead to implosion' | Simple tips: How to beat the National Insurance social care tax grab | Clinical trial: Doubts grow over widespread Covid booster campaign | Judith Woods: 'It's not up to my 12-year-old daughter to decide if she gets jabbed' | Bowled over: Afghan refugees take guard against Newport Pagnell | US Open: Emma Raducanu thrashes Shelby Rogers to reach quarter-finals | Hugh Fearnley-Whittingstall: What has gone wrong at River Cottage? | Our summer sale ends soon. You can still save 85% on a Telegraph digital subscription. It is just £1 in total for three whole months. Cancel anytime. Here's how.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A fascinating and delicious nature walk in the company of River Cottage's Gill Meller, who grazes as we walk through the woods then cooks up sea kale on the beach. We also talk to Tom, the unstoppable force behind Monachyle Mhor about his beautiful lochside home, his approach to food and how nature's calming effect helped him break his phone throwing habit. See what courses, classes and books Gill Meller has been working on, or stay (and eat) at the incredible Monachlye Mhor. Follow us on instagram, buy our book, or read our outdoor lifestyle tips on Find Your Wild.  *** Music by Billie Marten, presented by Christopher Wilson-Elmes, produced by Tom Bonnett. Additional music: Chad Crouch - The Family Instrumental, The Island Instrumental An 18Sixty Production for Canopy & Stars.

You've probably heard of illicit hooch being brewed up in prisons but what about unlawful yoghurt? From secretive beginnings in a cell in Rangipo Prison, two inmates got so good at making the dairy product, it was smuggled to prisoners across the country. The original recipe was inspired by an episode of the English cooking show, The River Cottage. Now, with a little RNZ help, host Hugh Fearnley-Whittingstall has met the former meth addicts who became known as 'The Yoghurt Mafia'. Eva Corlett with this story of an unexpected prison culture.

You've probably heard of illicit hooch being brewed up in prisons but what about unlawful yoghurt? From secretive beginnings in a cell in Rangipo Prison, two inmates got so good at making the dairy product, it was smuggled to prisoners across the country. The original recipe was inspired by an episode of the English cooking show, The River Cottage. Now, with a little RNZ help, host Hugh Fearnley-Whittingstall has met the former meth addicts who became known as 'The Yoghurt Mafia'. Eva Corlett with this story of an unexpected prison culture.

Introducing A Life More Wild, a podcast that will transport you into the great outdoors and help you connect with nature. In each episode we'll be taking a walk in the wild with some fascinating people to find out how nature inspires their work and lives.    We'll go on the trail of ravens with birdwatcher and equality campaigner Mya-Rose Craig (AKA Bird Girl), forage in the woods and cook on the beach with River Cottage's Gill Meller and leap into some very cold water with adventurer Sian Lewis.  We'll also be bringing you the stories of the people behind some of our most amazing places to stay, from the Cumbrian man who stuck a camper van to a bus, to the couple looking to turn back time on their land in Cornwall with an incredibly ambitious project including the reintroduction of beavers to the UK.

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh’s additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, Observer and the Guild of Food Writers. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

Who hasn't dreamed of living a “River Cottage” life? Jo Flintham is today's podcast guest. With her husband Ant, Jo is creating a self-sufficient hobby farm and she shares her learnings to others who want to dip their toe into self sufficient living and try growing their own food. Learn how to create your own self-sufficient source of food in any space and enjoy an endless source of homegrown goodness.   Links and resources:   Follow me on Instagram @simplymel01 For more simple living tips and information on how to work with me, check out my website. Follow Jo at https://www.instagram.com/sohfarmlet/ and check out their website https://sohfarmlet.com.au/ If you enjoyed this episode, I would love it if you left me a rating and a review. Also, remember to hit SUBSCRIBE so you don't miss out on my future decluttering tips and tricks!

We chat with Tim Maddams about life as a Chef, Author and Podcaster. Tim has always had a passion for food which he developed from a young age watching his mum create fantastic dishes from local ingredients. Tim's food ethos is all about locally grown and responsibly sourced ingredients, he talks us through his career at a number of different establishments, from working for Marco Pierre White in London to his four year stint at River Cottage alongside Hugh Fearnley-Whittingstall. Tim gives a very honest account about his time in the industry, it is by no means an easy career path to take, and when Tim was starting out in the industry there was certainly an expectation that as a chef you would devote every waking second to your work which would often strain relationships at home and lead to burn out very quickly. Professional kitchens have changed a lot since Tim left with more and more establishments valuing their staff, paying them more fairly and creating environments that foster growth. Tim gives some brilliant advice to any aspiring chefs, from knowing your own value to finding a place of work that will foster your passion for food and help to increase your skill set. Being a chef Its a tough career path, with lots of ups and downs but if you have a passion for food and the drive to do well, it can be incredibly rewarding. A real pleasure to chat with Tim.

Michal Sabo sa v rozhlasovom prostredí pohybuje už vyše dvadsať rokov, je moderátorom, vyštudovaným novinárom a kedysi sa venoval fashion priemyslu. Nespokojný so stavom životného prostredia sa stal greenfluencerom, chce, aby bola environmentálna výchova povinná už na základnej škole a je jedným z organizátorov stále prebiehajúcej petície #klimatapotrebuje.----more---- Hovorili sme aj o tom:Prečo nebyť sebecký „free rider“ a chrániť planétu?Sú environmentálne otázky to, čo by mohlo spojiť konzervatívcov a liberálov?Je príroda naša matka, macocha, sestra alebo učiteľka?Ako zmieriť našu dvojitú identitu organizmu a osoby?A nie je najlepším riešením nemať pre záchranu planéty radšej žiadne deti?V rozhovore sme spomenuli:Sir David Attenborough, A Life on Our Planet (2020): https://bit.ly/3dbRdGwpetícia #klimatapotrebuje: https://www.klimatapotrebuje.skHugh Fearnley-Whittingstall, River Cottage: https://bit.ly/3lEDbAipodcast Kvantum ideí, Antinatalizmus: https://bit.ly/34U734Ipodcast Kvantum ideí, Filozofia mäsa: https://bit.ly/36Yy4H5 Súvisiace dávky:PD#130: Majú zvieratá práva a povinnost?, http://bit.ly/davka130***Dobré veci potrebujú svoj čas. Staň sa patrónom Tvojho obľúbeného podcastu cez Patreon ❤️ (https://bit.ly/PatreonPD) alebo nás podpor jednorazovo či trvalým príkazom (https://bit.ly/CHCEMpodporit). Ďakujeme!

Currently the group executive chef for the GM Hotel Group in South Australia, Chris Wotton has an impressive background that he leverages to mentor his head chef brigade in serving thousands of customers every week. Originally from Queensland, he took a road trip to cook (and surf) in the produce bowl of Margaret River, before again relocating to the Barossa Valley to work alongside Maggie Beer for many years honing his skills in seasonal recipe development for ice cream, desserts, pate & jams, as well as cooking for Prince Charles, casting to host ‘River Cottage’ and shooting numerous cookbooks.

Chris meets Mark Diacono, and the two old friends chat about the joys and frustrations of working with tv crews, how to grow pecan nuts, and Mark's delicious new cookbook Sour

In this ep Brett shows us around his new digs and gives us an unbelievable Ripper Of The Week. PLUS Capper shows us your mate and we talk River Cottage. Brett is still angry about his car

Currently the group executive chef for the GM Hotel Group in South Australia, Chris Wotton has an impressive background that he leverages to mentor his head chef brigade in serving thousands of customers every week. Originally from Queensland, he took a road trip to cook (and surf) in the produce bowl of Margaret River, before again relocating to the Barossa Valley to work alongside Maggie Beer for many years honing his skills in seasonal recipe development for ice cream, desserts, pate & jams, as well as cooking for Prince Charles, casting to host ‘River Cottage' and shooting numerous cookbooks.

This week, Gilly talks to food writer and River Cottage chef Gill Meller about the four food moments from his new book Root, Stem, Leaf, Flower that ponder on his relationship with food and the land. See acast.com/privacy for privacy and opt-out information.

Naomi is a self-taught chef. She is a teacher and chef at River Cottage. She grew up in a commune. She grew up in a collective. She grew strong as a result. Ity takes a village to raise a child - literally. This is a lovely conversation that travels from the edges of society to the centre and back again. She is an author and has written about gut health and gluten free baking, amongst other things. RECORDED OVER ZOOM SO THERE ARE A NUMBER OF PAUSES AND GLITCHES - APOLOGIES.

As we continue with lockdown in Scotland I’m delighted that Nev Kilkenny a fungi specialist and mycologist takes time out of his foraging day to join me for a chat. Nev leads many foraging forays around the country throughout the year discovering the amazing diversity of fungi and runs workshops both for beginners and those who wish to develop their interest. Nev’s expertise is often called in to help raise awareness of fungi with organisations such as The Royal Botanic Garden Edinburgh (RBGE), TCV, Plantlife Scotland & Scottish Natural Heritage. From foraging to gin making this is quite a diverse podcast and a conversation I hope you will enjoy.Nev will be running a range of forays and workshops in the autumn for dates and booking please check out his website – www.fungi.co.uk Recommended books for fungi beginners are John Wright’s River Cottage mushroom book – it has a key and Nev likes books with keys! So the key Nev uses for workshops is this one by Paul Nichol, in conjunction with Roger Phillips’s Book will take you a long way.And finally a link to all things fungi in Scotland - Scottish Fungi – there’s links there to all the recording groups in Scotland and lots of other information, including the diagnostic flowchart that I created to advise the National Poisons Information Service about mushroom poisoning. Just before we get started a couple of housekeeping notes this week, if you are looking for a face mask as we exit lockdown please get in touch with Nibble Scotland via social media to order directly. Currently we have in stock Noordi face masks which are antibacterial, washable and available in 4 colours for adult and children costing £6 each – most importantly they are cost effective and practical in our new environment tackling Covid-19. Also, please follow us on social media @NibbleScotland for a first look at future guests and a behind the scenes look of everything mentioned in each episode and wherever you are listening to the podcast it would be great if you could subscrible/follow the podcast and drop a review. So its time to grab your coffee and listen into my chat with Nev who in light of our social distancing world I welcome over Zoom.

This episode is a great opportunity to hear more about Angela’s own journey and why she is so passionate about empowering others to optimise their health. Angela has a background as a successful Corporate Lawyer but is now on a journey to find out everything she can about health and how we can all use our DNA and genetics to positively influence and optimise our health. Your health is the foundation of everything you do, listen in and hear about what you can start doing now to build the right foundations and optimise your own health.   KEY TAKEAWAYS Optimised health is the foundation of sustained performance. Depression is a silent disease and many people try to hide it and carry on with their everyday lives. Meditation is a practice that can help in giving you space between the stimulus and the response. Medical science has got us to a point where we are going to live for longer whether we want to or not and people want to live a long life and live it well enjoying the things they’ve enjoyed in early life all the way through. Control of the epigenetics is key and if we understand key parts of our DNA then we can positively influence the expression of those genes. We now need to really understand our genetic data and how we can use it as part of our daily lives. We need to empower people so that they can optimise their own health Sleep is the best performance-enhancing tool we have and not prioritising sleep has a huge impact on our health. Your body is not only affected by what you eat but also by the amount of light you get and your level of hydration. There are many things you can do to improve and optimise your health and well-being that have no cost.   BEST MOMENTS ‘A momentary pause in your thoughts can help you to gain influence over them’ ‘Biohacking is working with your biology to find the best version of yourself’ ‘People want to live younger for longer’   VALUABLE RESOURCES High Performance Health podcast series Transform your sleep DNA optimization  High Performance website   ABOUT THE GUEST Susan Hay – Biography Sue is the Founder and CEO of Thrive Magazine a Health and Nutrition Magazine and Thrive Media – a digital branding agency for Health, Food and Fitness Brands. After a 20-year career in branding and design, Sue re-trained in Nutrition and re-focused in 2013 to release Thrive Magazine – a global nutrition-based magazine, focused on clearing up confusion in health & nutrition. Thrive now works with brands in food, health and nutrition to help them build a brand and an online audience. Having worked with brands such as River Cottage and Nuffield Health, along with many amazing start-brands. Thrive is due to launch their Thrive Brand Clarity Course in 2020. Sue Hay is also a published author of the series Dial-a-Guru Books with Pen Craft Books and the host of the THRIVE PODCAST – Ethical Entrepreneurs. sue@thrivepublishing.co.uk   Website Channels Magazine website: www.thrive-magazine.co.uk Media website: www.thrivepublishing.co.uk PODCAST - http://bit.ly/ThriveEEPodcast Social Media Channels Twitter: @thrivefeelalive Facebook: @thrivefeelalive Instagram: @thrivemagazine LinkedIn: https://www.linkedin.com/in/susanhay/ A picture containing foodDescription automatically generated “At Thrive, we have one core mission: To bring you the most relevant, reliable and expert led information on health & nutrition. I believe that healthy people do good things!”. Sue Hay www.thrive-magazine.co.uk   ABOUT THE HOST Angela Foster Angela is a Nutritionist, Health and Performance Coach. She is also the Founder and CEO of My DNA Edge, an Exclusive Private Membership Site giving individuals the tools and bio hacks needed to optimise their genetic expression for optimal health and performance. After recovering from a serious illness in 2014, Angela left the world of Corporate Law with a single mission in mind: To inspire and educate others to live an energetic, healthful and limitless life. Angela believes that we can truly have it all and has spent the last 5 years researching the habits and routines of high performers, uncovering age-old secrets, time-honoured holistic practices and modern science to create a blueprint for Optimal Human Performance.   CONTACT DETAILS Instagram Facebook LinkedIn High Performance Health FB Group

With the continuing backdrop of hospitality recognising just how hard it is going to be to open up post lockdown I’m catching up with Steven Lamb.  Steven is particularly well known for having worked with River Cottage right from it’s foundation years, and now makes a living consulting, presenting, training, writing and more. As a freelancer falling between the gaps of all personal and business support in this crisis I wanted to see what Steven was doing to try and navigate a way through the challenges.  Particularly his moves into the online world trying to run virtual food festivals, online training, and a health and well being site ‘slow life good life’. I love this sector for it’s speed of creativity, optimism and can do attitude to pivot and find a way through whatever it takes.  I hope conversations with the likes of Steve provide a bit of inspiration on standing up and thinking outside the box so that we don’t all just end up sobbing and rocking in a corner.  Enjoy the conversation.

On today's episode of Art History Issues, Dave and Nastassia welcome first-timer Jean Nihoul (MOFAD, Booker & Dax).  Together they cover cooking with coals and wood fire, non-traditional methods for creating Cultured Butter, how to freeze fresh pasta, using Monkfruit as an alternative to Stevia and more.Plus, Dave recommends that you don't build your own hot poker, and Nastassia helps Dave figure out how to spend his billions. Classic in the Field: The River Cottage Cookbook (UK Edition) by Hugh Fearnley Whittingstall.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Send us a voice memo while we’re all quarantined or ask in the chatroom.  Cooking Issues is powered by Simplecast.

On this week's episode, we're talking about female reimaginings and digging into some gender stuff! The tentpoles are rageprufrock’s The Least of All Possible Mistakes, Ghostbusters (2016), and the pilot episode of Elementary.   What We’re Into Lately The Flatshare by Beth O’Leary The Unspoken Name by A.K. Larkwood Bon Appétit Test Kitchen’s Youtube channel Return to River Cottage (referred to by Macey as Back to the Cottage, one in a series of documentaries by Hugh Fearnley-Whittingstall) The Winter Duke by Claire Eliza Bartlett Penric and the Shaman by Lois McMaster Bujold The Adventure Zone Red, White, and Royal Blue by Casey McQuiston Demonology and the Tri-Phasic Model of Trauma: An Integrative Approach by Nnm Other Stuff We Mentioned Howl's Moving Castle by Diana Wynne Jones The Master and Commander by Patrick O’Brien Black Sails  The Goblin Emperor  by Katherine Addison Rule 63 (misidentified as Rule 23 by Freya) Rule 34 Due South In Other Lands by Sarah Rees Brennan Salt (2010) Atomic Blonde (2017) Spy (2015) BBC Sherlock (2010–) Children of Earth (Torchwood, season 3) The Least of All Possible Mistakes podfic by Lazulus Sherlock Holmes by Arthur Conan Doyle Star Wars (1977-) The Lord of the Rings by J.R.R. Tolkien Naruto (2002-2007) Peter Pan by J.M. Barrie The Tea Master and the Detective by Aliette de Bodard City of Blades by Robert Jackson Bennett Granny Weatherwax from Terry Pratchett’s Discworld  Belgariad series by David Eddings The Lion, the Witch, and The Wardrobe by C.S. Lewis Jane Eyre by Charlotte Bronte Pride and Prejudice by Jane Austen For Next Time Prince's Gambit by CS Pacat.   Transcription: The transcript of this episode can be found here. We are forever in awe of our amazing scribes!!!

Paul West talks home grown produce and the national Grow It Local program with Deryn and Darryl Nichols

The third and final instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke. In this episode we had the wonderful Gill Meller join us all the way from Dorset.  First we head into the kitchen with Sarit and Itamar to cook up some lamb chops and plums on the grill, a favourite here at Honey & Smoke over the last 3 years and talk about their love of fire growing up!  Then they chat to Gill Meller, the chef, cookbook author and fellow fire-lover who joined us to celebrate our 3rd and final party for the 3rd birthday of Honey & Smoke! Gill talks about his experiments with fire and cooking outside growing up, bringing this to River Cottage and the different techniques he uses, from nailing fish to planks to wrapping food in clay. We ate a gorgeous meal including focaccia bread with bacon & herbs, homemade cheese with herbs, clay baked onions, grilled cabbage with carraway & garlic butter and wood roast lamb shoulder and finished with gorgeous honey and coriander cakes. Such a memorable meal!  We were so happy to welcome fire-loving chefs Olia Hercules, Ben Chapman and Gill Meller to celebrate with us! We hope you enjoyed the series. Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Please remember to rate and review if you enjoyed!  Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant  Follow @gill.meller All of the recipes were cooked from Gill's cookbooks Time, Gather and Outdoor Cooking. Get signed copies via our website shop.honeyandco.co.uk   

In the first episode in the Christmas series of the delicious. podcast, Gilly Smith is out foraging for mushrooms with food writer, delicious. columnist and River Cottage chef Gill Meller. Hosted on Acast. See acast.com/privacy for more information.

If I say ‘River Cottage’ to you, what comes to mind?  Perhaps one of its campaigns: Fish Fight, or Chicken Out or War on Waste.   Or maybe you’ve got one of the River Cottage handbooks, diving deep into foodie topics, from cheese to charcuterie.   That’s the striking thing about River Cottage and its team: the variety of what they do. What started as a docu-drama, following Hugh Fearnley-Whittingstall’s attempts to set up his own smallholding 20 years ago, has now grown into a cookery and chefs’ school; three award-winning kitchens and the base for amazing banquet-style get-togethers.   Steven Lamb has been part of that journey, pretty much from the beginning. He arrived as the team’s new media expert, helping to build its presence online. But nowadays he’s better known as the Cottage’s curing and smoking guru, as well as its expert on cheese and dairy.     This is the second part of our two part conversation, so if you've not listened to part one yet, maybe start there. 

If I say ‘River Cottage’ to you, what comes to mind?  Perhaps one of its campaigns: Fish Fight, or Chicken Out or War on Waste.   Or maybe you’ve got one of the River Cottage handbooks, diving deep into foodie topics, from cheese to charcuterie.   That’s the striking thing about River Cottage and its team: the variety of what they do. What started as a docu-drama, following Hugh Fearnley-Whittingstall’s attempts to set up his own smallholding 20 years ago, has now grown into a cookery and chefs’ school; three award-winning kitchens and the base for amazing banquet-style get-togethers.   Steven Lamb has been part of that journey, pretty much from the beginning. He arrived as the team’s new media expert, helping to build its presence online. But nowadays he’s better known as the Cottage’s curing and smoking guru, as well as its expert on cheese and dairy.     In this, the first part of our conversation, we’ll explore the evolution of River Cottage and Steven’s own career, leaving Big Brother behind to embrace hospitality ‘from a standing start’.   

EPISODE – LEE HOLMES BIOGRAPHY Lee Holmes is a holistic nutritionist, yoga and meditation teacher, wholefoods chef and author of the bestselling Supercharged Food series, which includes Eat Your Way to Good Health, Eat Yourself Beautiful, Eat Clean, Green and Vegetarian; Supercharged Food for Kids; Eat Right for Your Shape, Fast Your Way to Wellness, Heal your Gut, Supercharge Your Gut and her latest bestseller Supercharge Your Life. Lee also runs online health programs; ‘Heal Your Gut’, Supercharge Your Gut and ‘Fast Your Way to Wellness’ Focusing on gut health, www.superchargeyourgut.com hosts a range of gut friendly powders, blends and Love Your Gut capsules, the number one natural gut health product in Australia. Lee is a columnist for WellBeing and Eat Well Magazines and a regular on ABC Radio. Her articles have appeared in leading Australian newspapers and journals, as well as The Times and The Telegraph, The Daily Express in the UK and The Huffington Post in the US. Lee’s entrepreneurial spirit saw her appearing on Network Ten’s Shark Tank Australia, securing a deal to further spread the Supercharged Food message. You can find Lee blogging over at www.superchargedfood.com a website which encourages S.O.L.E food: sustainable, organic, local and ethical. It features delicious recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet.   PICTURE SHOWNOTES Lee’s path into this journey started as a result of being sick with an autoimmune disease and this led her on her on a path of yoga, meditation, wellness, and a wholefood chef. She started documenting her recipes, posting them on social media and eventually started a blog and released her first cookbook. Lee and Carla discuss food culture Lee talks about SOLE food Love Your Guts is Lee’s product brand – she talks about their range Lee’s definition of happiness is being in nature in and spending time with her dog Oscar Lee’s morning routine involves starting the day with a hot yoga class The top things that make Lee’s heart sing is doing yoga and meditation, her dog Oscar and spending time with her family Nut encrusted salmon with double baked fries and garlic chips with mayo would be Lee’s fantasy last meal Carla and Lee discuss breaking the habit of negative thought patterns and having self-awareness Exercise is Lee’s non-negotiable thing to do every day Eating clean, having balance and moderation, eating mindfully and taking time and enjoying what you’re eating is; what Lee recommends to help our listeners health Hugh Fernley-Whittingstall from River Cottage (a U.K. cooking TV show) is a massive influence and idol for Lee Her fantasy dinner dates would be her late father, the Queen, and James Mcavoy “Wild Thing” is Lee’s theme song Lee’s thing that makes her laugh, is funny movies, her dog Oscar, and her daughter. When Lee is in savasana at the end of yoga class is when she works on her gratitude practice Connect with Lee, make one of her recipes and send her a message on how it tastes! J   BOOKS The White Cliffs – Alice Duer Miller Men are from Mars, Women are from Venus – John Gray THINGS DISCUSSED Socialise with me blog: www.superchargedfood.com like: www.facebook.com/superchargedfood follow: www.twitter.com/LeeSupercharged insta: http://instagram.com/leesupercharged link: www.linkedin.com/in/leesupercharged watch: www.youtube.com/leeholmes67  

OH CRUMBS EPISODE 6 FEAT NAOMI DEVLIN Oh Crumbs - The Gluten Free Podcast. A podcast about all things gluten free, coeliac disease and staying positive despite your dietary requirements. By gluten free bloggers Laura Strange and Sarah Howells. Episode 6 - this week’s episode comes to you from River Cottage* in Devon where we interviewed gluten free cookery pro Naomi Devlin and had a lot of fun in the process. Naomi is a true foodie and she embraced her coeliac disease diagnosis as a challenge that drove her to discover all sorts of new, wonderful foods. She has published two gluten free cookbooks River Cottage Gluten Free and Food for a Happy Gut and regularly runs cookery courses in Devon and London. We discuss: how Naomi’s diagnosis changed the direction of her career, the early days of gluten free blogging, finding naturally gluten free alternatives, sustainability, gut health, prebiotics and probiotics, FODMAPs and farts!Before the interview, Laura and Sarah talk about gluten free at festivals, sustainability and trying to reduce food waste. COMPETITION TIME: We have teamed up with Naomi to offer you the chance to win a copy of each of her brilliant gluten free books “River Cottage Gluten Free” and “Food for a Happy Gut”. Head over to our Instagram page now for details of how to enter!USEFUL LINKS: Oh Crumbs Instagram: www.instagram.com/ohcrumbspodcast Oh Crumbs Facebook: www.facebook.com/ohcrumbspodcastNaomi Devlin’s website:https://www.naomidevlin.co.uk/ (or find Naomi on Instagram @naomiannedevlin)Sarah didn’t manage to get her life together in time to make a ‘no food waste guide’ - stay tuned for that next week! However, here’s a vlog of our trip to River Cottage instead! https://www.youtube.com/watch?v=oYBMr80zlFw&t=9s GET IN TOUCH: ohcrumbspodcast@gmail.com Music: 'Sunny' from Bensound.com*Trip to River Cottage festival gifted.

Rebecca Sullivan, Damien Coulthard, and Maree Lowes are three incredible people who we're thrilled to have with us on this episode. Recorded at the bookstore Better Read Than Dead on the night of the launch of Rebecca and Damien's latest book, Warndu Mai, Georgia gets into the importance of native Australian ingredients, to health, society, and soil, as well as many other topics. Great for the foodies in your life, the regenerative farmers, and everyone in between. Liking the show? Leave us a rating and review on Apple Podcasts here! Support us directly on Pozible! Community Corner Caroline Danaher — Songs and poems for climate actions — Persistent Presence (Facebook) / Thrive for Future (Instagram) Special Guests: Damien Coulthard, Maree Lowes, and Rebecca Sullivan. Support Climactic Links: Warndu | Shop Online | Australian Gifts | Tea | Olive Oil Rebecca Sullivan Damien Coulthard Maree Lowes Official Support the show: https://www.climactic.fm/p/support-the-collective/

John’s not happy when he discovers harmful nitrates are being added to bacon. Nobody messes with his beloved bacon! This news sets him on a mission to dry-cure and smoke his own bacon, which involves a trip to River Cottage, a filing cabinet and a well-travelled piece of pork. Watch my full Bacon series on the Food Busker YouTube channel: https://youtu.be/nqNQ1IUIP2Y And if you want to try some of my smoked and unsmoked Food Busker bacon, you can get you hands on it from my store: https://www.foodbusker.com/store Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together! For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker

This week on Tea & Tattle, I’m joined by the food writer and chef Maunika Gowardhan to discuss Maunika’s wonderful cookbook, Indian Kitchen, and her passion for Indian home cooking. Growing up in Mumbai, Maunika absorbed the rich variety of her mother’s Indian home-cooking, and when Maunika moved to the UK as a young woman, she started cooking family recipes to ease her cravings for proper Indian meals. Word of Maunika’s fantastic dishes quickly spread, kickstarting her career as a private chef. Over the years, Maunika has become an established authority on Indian cuisine. She is a contributing editor for Vogue India, where she shares the latest stories and tips from the international Indian food scene. Maunika also hosts regular cooking workshops, teaching classes at Jamie’s Cook School in London and River Cottage in Dorset. Maunika shares her delicious recipes through her hugely popular website, social media channels and recipe app, Maunika’s Indian Recipes, which has remained in the top 10 recommended apps since its launch. Her cookbook, Indian Kitchen, is a real favourite of mine and brings together many of her family favourite recipes, several of which are inspired by the dishes her Grandmother created. I had a wonderful time chatting to Maunika about how her childhood influenced her love for food, the incredible regional variety in Indian cuisine, the exciting changes that have taken place within the Indian restaurant scene in London over the past decade, and so much more. Read the show notes: teaandtattlepodcast.com/home/116 Get in touch! Email: teaandtattlepodcast@gmail.com Instagram: @teaandtattlepodcast If you enjoy Tea & Tattle, please do rate and leave a review of the show on Apple Podcasts, as good reviews help other people to find and enjoy the show. Thank you!

On the final weekend in May, we're heading to Axminster for the River Cottage Festival. Hugh Fearnley-Whittingstall's esteemed establishment celebrates their 20th anniversary this year, so it's a pleasure and a delight that we're able to go along and take them some very fine non-alcoholic drinks. In the run-up to this, we've been chatting with some of the people closely associated with what River Cottage is doing. Last month we chatted with foodie mastermind, Gelf Alderson, and this month it's the turn of their fermentation expert, Rachel De Thample. Known initially as a chef, then as a journalist, she is also known for her previous work with Abel & Cole, for her urban foraging passions and for her books.She'll be hosting a panel discussion involving Real Kombucha founder, David Begg, at the festival, but before that, we caught up with Rachel in her kitchen as she put the finishing touches to the latest River Cottage handbook. Touching on all things fermented, we were keen to get her take on the resurgence of interest in this style of food preparation. While we don't ever flavour our brews here at Real Kombucha, we nonetheless find it fascinating when someone as skilled and experimental as Rachel starts digging around and looking at what might be possible. We arrived at her flat to find something akin to a laboratory, with our interviewee sat in the middle of it all brandishing what looked like a cheesecake. And that's where our conversation began... 

This week, Gilly Smith meets Steven Lamb of River Cottage, the winner of this year's Jane Grigson Trust award for new food writer, Dan Saladino, and finds out how to be a nomadic chef. Plus the woman who left a life of high finance to make her Susana and Daughters kefir, the wine producer who's winning awards for leaving the least impact on the planet, and Sophie from the food team with 25 seconds on Marmite. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Paris Paysanne Podcast we talk with Guillaume Mignard about the cooking and life skills school he co-created, La Grange aux Savoir-Faire. After being inspired by initiatives such as Italy’s agriturismo movement and River Cottage in the UK, Guillaume Mignard and his partner Julie Hauwuy created La Grange aux Savoir-Faire. Located in Vallières-les-Grandes in the Loir et Cher region of France, this cooking school brings artisans and students together with a focus on life long learning and skill building. Thanks so much to Guillaume for sharing the philosophy and offerings of La Grange aux Savoir-Faire with us on this episode!Thanks also to World Radio Paris for welcoming us into their family! Check out their list of local shows to find more great France based English language radio programs. Thanks as always to Ben Nerot, who wrote and performed the podcast's theme song and who also made me coffee this morning. And thanks to you for listening! Be sure to tune in next time to the Paris Paysanne Podcast! Planning a trip to Paris? Navigate the city's markets, restaurants, wines shops, cafés, beer bars, and more with the help of My Paris Market Cookbook. In addition to tips on how to make the most out of your trip to Paris, the book has classic French recipes that you can make at home to relive the memories of your time in France! Get your copy now!

This week, Gilly Smith is on a wild beach off Lyme Regis with food writer and River Cottage chef, Gill Meller, who's showing her how to cook a simple lunch of fresh mackerel over an open fire. Hosted on Acast. See acast.com/privacy for more information.

This week Gilly Smith and River Cottage's Steven Lamb explore the rise and rise of Manchester's food scene with Colin Woodall of Woodalls Charcuterie, Adam Reid, head chef at The French, Lee Frost, butcher to the city's best restaurants and Lucy Noone, greengrocer to the stars. Plus where and why to eat in Manchester with Christine Cort, chief executive of the biennial Manchester International Festival, Fodder podcaster, Matt White, food journalist, Louise Rhind-Tutt and restaurant consultant, Thom Hetherington. Hosted on Acast. See acast.com/privacy for more information.

Paul West is a chef, sustainable food advocate, and the host of River Cottage Australia, famously bringing Hugh Fearnley Whittingstall’s beloved series of farm life to Australian television screens. However, for Paul, life wasn’t always so rosy.In our conversation, we go behind the scenes to explore his own story of discovering the River Cottage lifestyle - from overworked, overstressed and undernourished chef, through to re-defining what success meant to him and his growing family. A simpler life; a meaningful life - with slow food at its heart.I’ve been such a big fan of River Cottage and was delighted to discover that Paul’s even more warm and lovable in real life - although meeting his border collie Digger was obviously the real highlight!We spoke for more than an hour and I couldn’t bear to cut his interview in half - so I’ve released it in two parts. I hope you enjoy this special edition of All Being Well, and I’d love to hear your feedback on whether this works for you!For now, enjoy Part 1 of our conversation and this celebration of seasonal growing, slow cooking and communal gathering around food.

*Enjoy second part of my special conversation with Paul West*Paul West is a chef, sustainable food advocate, and the host of River Cottage Australia, famously bringing Hugh Fearnley Whittingstall’s beloved series of farm life to Australian television screens. However, for Paul, life wasn’t always so rosy.In our conversation, we go behind the scenes to explore his own story of discovering the River Cottage lifestyle - from overworked, overstressed and undernourished chef, through to re-defining what success meant to him and his growing family. A simpler life; a meaningful life - with slow food at its heart.I’ve been such a big fan of River Cottage and was delighted to discover that Paul’s even more warm and lovable in real life - although meeting his border collie Digger was obviously the real highlight!We spoke for more than an hour and I couldn’t bear to cut his interview in half - so I’ve released it in two parts. I hope you enjoy this special edition of All Being Well, and I’d love to hear your feedback on whether this works for you!For now, enjoy this celebration of seasonal growing, slow cooking and communal gathering around food.

Gill Meller, resident columnist at delicious magazine, award winning writer for his first book, Gather and part of the inner circle at River Cottage where he cooks, demonstrates and flies the flag for slowing down to consider what food is all about, talks to Gilly Smith about his new book, his childhood and what time means to him. Hosted on Acast. See acast.com/privacy for more information.

Ben met Gina during a demonstration of how to make a fermented tea called Kombucha, at a small food fair run by River Cottage down in Axminster. He was fascinated by the process of this magical gut reviving drink but also in her passion and clarity of the presentation. Ben caught up with Gina a couple of weeks later to find out about her company Wild Fizz and how she got started.  Sadly they could only talk over a mobile phone line, so the quality of the recording is a little scratchy but Gina’s story and openness on her business are well worth listening to. Notes and links available on https://ratherinventive.com/blog/interview-wild-fizz-kombucha-with-gina-geoghegan/

Сегодня в гостях у MY FOODIE женщина, которая вдохновляет многих готовить с удовольствием, любить и понимать продукты. Ольга Шенкерман – кулинарный блогер, основатель онлайн-школы «ПРАкукинг», организатор гурмэ-туров в Берлине и мама 2 маленьких гурманов. Из интервью вы узнаете как вкусно готовить овощи, какую посуду и гаджеты следует иметь на своей кухне и почему стоит отдать предпочтение фермерским и био продуктам. Ольга также поделится названиями кулинарных книг и лайфхаками как начать готовить вкусные и разнообразные блюда для всей семьи. Кулинарная Школа Пракукинг www.facebook.com/groups/pracooking/about/ Личная страница Ольги Шенкерман https://www.facebook.com/olga.shenkerman?sk=wall&fref=gs&dti=379339902196414&hc_location=group_dialog Рекомендации Ольги: • Книги из серии River Cottage www.rivercottage.net/books • Книга «Plenty Mote» Йотама Оттоленги www.ozon.ru/context/detail/id/29612271/ • Нож Global. Купить можно на http://knifeandfork.ru/. Скидка по слову «пракукинг» • Разделочные доски Epicurian http://epicureancs.ru/katalog. • Посуда Le Creuset www.lecreuset.ru. • Рынок Markthalle Neun https://markthalleneun.de/. Мы рекомендуем посещать рынок с Ольгой, так как она знает по каким дням работают лучшие поставщики и что именно стоит попробовать. • Ресторан Saigon Today в Берлине http://saigontoday.de/?utm_source=tripadvisor&utm_medium=referral#!/. Ссылка на скачивание брошюры с рецептом масла гхи http://eepurl.com/dAvRq9. Для звукового оформления были использованы композиции: Wallpaper Kevin MacLeod (incompetech.com. Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

David gets a tour of Belfast's new Tropical Ravine. He also catches up with Helen Dillon to find out how things are developing in her new garden south of Dublin. Mark Diacono of River Cottage fame has advice on growing veg and Caroline Marshall from the RSPB offers tips of making our gardens more wildlife friendly. Also on the programme, Helen Mark goes to Munstead Wood, the home of famous Victorian designer Gertrude Jekyll and David heads to CAFRE's Greenmount campus to speak to three floristry students who have made it to the final of the young floristry contest at this year's RHS Chelsea Flower Show.

Lets look at the importance of creating from something that you 100% believe in with Steven Lamb from River Cottage. The post Building From Something You Stand For. With Steven Lamb appeared first on The ID Group.

This week Gilly Smith has more from Steven Lamb, Hugh Fearnley Whittingstall's second in command at River Cottage, and the author of its latest handbook Cheese and Dairy. He tells her about the farm behind the TV series, and how cheese-makers are rebranding bacteria as the new hero of British artisan food. Hosted on Acast. See acast.com/privacy for more information.

This month we spend the night with Marco Pierre White, thirty years after he became the bad boy of British food; we meet food writer and River Cottage man, Gill Meller, and hear why buying chocolates is a must this Valentine's. We chat to Paul Ainsworth about what happened when he got the decorators in, and we launch a new series of readers' events which aim to use food to change the world. And the hunt begins for the best producers in the land... Presented and produced by Gilly Smith. Hosted on Acast. See acast.com/privacy for more information.

Are you living a crazy, overscheduled and undernourished inner-city life? Do you dream of escaping to the country? Perhaps a weatherboard cottage in the middle of nowhere, where the only sound is the scratching of chooks, a few pigs squealing, and the rustle of the wind through your vegie garden? You need to meet Paul West. He was a tattooed chef at in inner-city Melbourne restaurant. Then, In 2012, he had an epiphany. To move to Hobart, live off the land, and lead a more sustainable life. Now as the host of River Cottage Australia, he loves nothing more than his dog, his veggie patch, and a ripper book to read. Show Notes: Watch more of Paul West and his dog, Digger, on River Cottage, on Foxtel Lifestyle Food. This podcast was hosted by Mel Buttle. For more episodes with lifestyle experts such as Matt Moran, and Shaynna Blaze, subscribe to this show in itunes or your podcast app. And while you are there, if you love what you’re hearing, leave a review and a rating in itunes. This podcast was produced by Foxtel Lifestyle. Get Carried Away.  And by the team at Mamamia Podcast Network.

Michael Rosen and Dr Laura Wright talk to River Cottage natural forager and writer John Wright about the surprising and wonderful Latin names used to describe animals and plants, and how they came to be. What is an Aha ha? John Wright is the author of The Naming of the Shrew: A Curious History of Latin Names. Producer Beth O'Dea.

Meny tar sig en titt på säsongens nya kokböcker. Och vårens färg är definitivt grönt! Programledaren Tomas Tengby och reportern Nina Frogneborn får sällskap av kocken och krögaren Emma Kolback, samt amatörmatlagaren och veganen Hendrik Zeitler. Var och en har valt ut två kokböcker ur vårens skörd. Och dessutom tagit med sig en egen gammal favorit, en kokbok som använts extra mycket genom åren. Emma Kolbacks nya böcker är nyutgåvan av Julia Childs Det goda franska köket, och I köket med Markiz - marockansk magi av Markiz Talhaoui, trea i Sveriges Mästerkock 2014. Och Emmas gamla goding är Indiska kokboken. Hendrik Zeitler har kollat på Vår kokbok vegan och Ingrid och Pelle Holmbergs Naturkokboken. Och den gamla godingen är The gourmet vegan av Heather Lamont. Nina Frogneborn talar om Köttbonden av Lina och Oscar Westman, och Green Kitchen Travels av Luise Vindahl och David Frenkiel. Och den gamla godingen är Det japanska köket av Kimiko Barber. Tomas Tengbys nya böcker är Frisk mat, hälsosamt varje dag från River Cottage av Hugh Fearnley-Whittingstall, och Plenty more av Yotam Ottolenghi. Och den gamla godingen är Claudia Rodens Det italienska köket som också kommit i en ny upplaga på engelska och då heter The food of Italy.

Kirsty Young's castaway is the food writer and cook Hugh Fearnley-Whittingstall. Famous for making paté out of placenta and dining on such delicacies as squirrel and rook in his TV programmes, he has made a name for himself as a cook on the wild side. So perhaps it is not surprising that his first ambition was not to spend his life inside a kitchen but in the great outdoors because, he says, he 'wanted to be David Attenborough'.A stint in the renowned River Cafe in London, however, set him on his way to establishing his own waterside haven for food lovers, his River Cottage in Dorset. From there, he has followed his passion for the environment by campaigning for ethically-produced food, including championing a creature not normally given time on our small screens - the humble supermarket chicken.[Taken from the original programme material for this archive edition of Desert Island Discs]Favourite track: Love Reign O'er Me by The Who Book: Moby Dick by Herman Melville Luxury: Full set of Scuba gear.

Kirsty Young's castaway is the food writer and cook Hugh Fearnley-Whittingstall. Famous for making paté out of placenta and dining on such delicacies as squirrel and rook in his TV programmes, he has made a name for himself as a cook on the wild side. So perhaps it is not surprising that his first ambition was not to spend his life inside a kitchen but in the great outdoors because, he says, he 'wanted to be David Attenborough'. A stint in the renowned River Cafe in London, however, set him on his way to establishing his own waterside haven for food lovers, his River Cottage in Dorset. From there, he has followed his passion for the environment by campaigning for ethically-produced food, including championing a creature not normally given time on our small screens - the humble supermarket chicken. [Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Love Reign O'er Me by The Who Book: Moby Dick by Herman Melville Luxury: Full set of Scuba gear.