The Food Programme

Netflix chef and author of 'Salt, Fat, Acid, Heat', Samin Nosrat says anyone can learn to cook delicious food. Samin shares a life of food memories with Sheila Dillon.Presented by Sheila Dillon Produced in Bristol by Clare Salisbury

Magnus Nilsson takes Dan Saladino on a Nordic baking tour. For a nearly a decade Magnus, who is one of the world's most celebrated chefs, travelled through the region (which includes Sweden, Norway, Denmark, Iceland, Finland and the Faroe Islands) and reached an important and controversial conclusion. He argues that the Nordics has the most diverse and the deepest baking culture in the world today. His research resulted in a hefty tome, The Nordic Baking Book (Phaidon), full of more 700 of the thousands of recipes he discovered when he visited cooks in their homes.Why the world's most diverse baking culture? Magnus's reasoning is that because the region covers such a vast geographical area and its population is spread out across remote villages, information spread slowly historically. This includes recipes and so a huge amount of diversity can still be found in these isolated pockets. When it comes the depth of the baking culture, Magnus points to the fact that fresh yeast is so ubiquitous in the Nordic countries, you can often buy a packet from a newsagents or convenience store.I also has some dramatic climatic extremes, as summer starts to arrive in one area, there can be snow and ice in another. This means that while wheat can be grown in one location, only barley, rye or oats might only be possible in another. Again, this adds to the richness of its baking culture. To illustrate this Magnus takes Dan to a communal oven set in a remote farmhouse in northern Sweden to show how families gather once or twice a year to make flatbreads with barley and rye, a speciality of an area called Jamtland. Meanwhile, another kind of diversity is flourishing in the region's fields with the rediscovery and revival of ancient grains. Farmer Fintan Keenan describes some of the old (but new) varieties; what they taste like and why they might prove to be important for all of our food futures. Presented by Dan Saladino.

The winners of the BBC Food & Farming Awards 19 are revealed at a ceremony in Bristol. In part two, Jamie Oliver reveals the winner of the inaugral Pat Llewellyn New Talent award.Presented by Sheila Dillon Produced in Bristol by Clare Salisbury

The winners of the BBC Food & Farming Awards 2019 are revealed at a glittering ceremony in Bristol.In the first course of the 2019 awards story, Sheila Dillon is joined by food industry experts including Angela Hartnett, Matt Tebbutt, Hugh Fearnley-Whittingstall and Andi Oliver - to celebrate the cooks, shop keepers, farmers, producers, entrepreneurs and food pioneers who make up this year's finalists.The first instalment of our awards coverage features Best Food Producer, Best Drinks Producer, Best Street Food or Takeaway and Best Shop or Market.Presented by Sheila Dillon Produced in Bristol by Lucy Taylor

With days to go before we learn who the winners are of the 2019 BBC Food & Farming Awards Dan Saladino looks at the remaining food and drink ideas on this year's shortlist.Drinks writer Alice Lascelles guides us through the drinks makers; an experimental brewer from Leeds, a distiller based on the east coast of Scotland and a cider and perry producer from Herefordshire.Genevieve Taylor describes the street food offer this year, including a pie shop team who bake in the shadow of Liverpool FC's Anfield Stadium and a fish and chip shop in Nottingham run by a former chef.Barney Desmazery explains the finalists in the inaugural Pat Llewellyn Award set up to recognise young talent in the food world, including two young doctors working to increase the amount of nutrition training in their profession and a young entrepreneur who has devised an ingenious solution to food waste in restaurants.Presented by Dan Saladino.

As Ramadan 2019 draws to a close, many British Muslim reach the culmination of a month of fasting during daylight hours. But that doesn't mean that food is forgotten. On the contrary... In this programme, food writer Yasmin Khan celebrates the social, cultural and culinary rituals of Ramadan, the most holy month in the Islamic calendar. She speaks to comedian Tez Ilyas about celebrations with family and friends and a very memorable 'Happy Eid cake'. And in Bristol, Yasmin joins thousands of people coming together for a 'Grand Iftar', a vast street party of Muslims and non-Muslims, who have come together to share a meal with their neighbours once the sun goes down.Presented by Yasmin Khan Produced by Clare Salisbury

Genevieve Taylor sets out to meet a few of this year's BBC Food and Farming Awards finalists, and hear how learning about food has changed their lives for the better.The first stop is Liberty Kitchen - a finalist in the Best Street Food or Takeaway category. This social enterprise operates at Pentonville Prison, where inmates produce a diverse range of 'street balls', including classic Italian meatballs, macaroni cheese balls and veggies balls; these are then sold at London street food markets. Genevieve visits the bustling prison kitchen with founder Janet Boston, before checking out the Liberty Kitchen stall at Leather Lane market in Clerkenwell - and hears overwhelming praise from current and ex-inmates involved in the scheme, who say it's giving them hope of employment post-prison.Next up, Genevieve checks in with Food and Farming Awards judges for the Cook of the Year category: Jeanette Orrey, co-founder of the educational initiative Food For Life, and Paula McIntyre, a cook, food writer and lecturer. They've been to the Moray region of Scotland, to visit finalist Logie Primary: a rural school with just 28 pupils. Although it's small, this primary school’s making a mark with a food-focused social enterprise that’s teaching pupils food and kitchen skills, and at the same time bringing together the local community. The school's older pupils launched the Cup of Joy Community Cafe two years ago, using vegetables grown in their school allotment and eggs from the school chickens; today, it's not only teaching them valuable nutrition and life skills but providing a hub for this rural community.Our final stop is London, where the judges for this years’ Pat Llewellyn New Talent Award - Ben Adler, whose late wife Pat inspired the award; and Barney Desmazery, food editor at large for BBC Good Food magazine - have been to Ealing to join the team behind Fat Macy’s supper club: a dining experience with a difference… The kitchen and front-of-house team are all homeless people currently living in hostels. The founder Meg Doherty launched the project three years ago, as a way to give people in temporary accommodation an opportunity to learn new skills, while earning enough money to get them back into the housing system. Presented by Genevieve Taylor; produced by Lucy Taylor.

Dan Saladino arrives on a beach for a Robinson Crusoe experience. Will he be able to survive on wild food? Chef Gill Meller and foragers John Wright and Monica Wilde lend their expertise.This castaway coastal feast is something of a tribute to the 300th anniversary of the publication of Daniel Defoe's novel, a story itself inspired by the experience of a Scottish sailor Alexander Selkirk who in 1705 survived for four years on a remote and uninhabited island in the Pacific.Selkirk survived on wild cabbages, shellfish and goat meat, Dan and his forager friends try and recreate something of the sailor's desert island menu. But during their expedition an unexpected guest arrives on the beach, a real life, modern day Robinson Crusoe. Produced and presented by Dan Saladino.

What does it take to produce delicious food of the highest quality in the UK in 2019? This year, it was the turn of chef, food writer, BBC TV presenter, and this year's head judge in the BBC Food and Farming Awards Angela Hartnett to find out. In this programme, Angela and Sheila Dillon spend a day with each of the finalists in the Best Food Producer category. Together, they visit three farms, in Cornwall, Herefordshire and Cumbria. Among the dedicated people they meet are Tanya the 'Duck Dabbler', a woman whose expertise in duck rearing are sought far and wide, Ed the 'first-time' farmer, working slowly and sustainably in the Black Mountains, and Martin whose dedication to making cheese extends even to the starter cultures themselves. Presented by Sheila Dillon Produced by Clare Salisbury

At a time when shops are closing across the country, we visit three food retail businesses that are bucking the trend. Levenshulme Market in Greater Manchester, A Small Good Thing in Bolton and Squash in Liverpool are all making a positive impact in their communities Sheila Dillon meets entrepreneur John Timpson to find out what this could tell us about the future of our high streets.Presenter: Sheila Dillon Producer: Siobhan Maguire