Traditional cafes, greasy spoon cafes - have been a fixture of our highstreets for at least a century, providing sustenance for those looking for something cheap and cheerful.But for a long time, they have been in decline for a number of reasons, tough competition from chains, our changing tastes and work patterns. From the early 2000s people have been calling curtains for the cafe, but, with inflation, the cost of energy and a crisis in hospitality staffing, things are looking as bad as ever.In three meals in three different locations across the country Leyla Kazim celebrates the greasy spoon.She start with breakfast with Guardian columnist, author and fry up expert Felicity Cloake in Bournville Cafe, Birmingham. In her book "Red Sauce Brown Sauce" Felicity explores why the fry up is so important to the British psyche by traveling the country.For lunch, she chats to her dad who owned caffs when she was growing up in Kaz's Kitchen in Woowhich. They talk about how owning a cafe has changed over time.She’s in Liverpool for dinner meeting Isaac Rangaswami who runs the caffs_not_cafes instagram page in Chinese caff San's Cafe. Isaac celebrates classic cafes and inexpensive restaurants, mostly in London. There is also thoughts on the possible decline of tradespeople eating in cafes from Nick Knowles and some familiar voices tell us their all time favourite places to get a fry up:Krishnan Guru-Murthy, Angela Hui, William Sitwell, Paula Mcintyre and Henry JeffreysPresenter: Leyla Kazim Producer: Sam Grist

Joris Minne, Northern Ireland's most respected food critic, takes Jaega Wise on a culinary expedition to show how the politics of peace have helped revolutionise the local food scene.He remembers how the Troubles destroyed the night time economy and forced the majority of the region's restaruants to pull down the shutters during the 1970's and 80's. He describes how the Good Friday Agreement, signed twenty five years ago this month, persuaded a group of pioneering chefs to open new restaurants, which encouraged people to start eating out again and to appreciate the value of home grown produce.Today, Belfast boasts three Michelin starred restaurants; there's a proliferation of cafes and coffee shops; many pubs pride themselves on fresh seasonal menus and there are food trucks everywhere, serving a huge variety of dishes. Joris introduces Jaega to one of those pioneering chefs, Nick Price, who opened a wine bar in a derelict part of Belfast in the early 1990s. The area has developed into the Cathedral Quarter – the centre of the city's nightlife. Jaega meets Michele Shirlow, who founded Food NI, an association which promotes local food and helps producers expand their markets. In Derry/Londonderry, Northern Ireland's second city, she visits the Walled City Brewery, with its own restaurant and tap room, established on the site of a former British Army base. The brewery was opened by James Huey, who moved to Dublin at the height of the Troubles but was encouraged, by the peace process, to return to his home city to open his own business. Back in Belfast, Jaega gets the opportunity to taste some artisan dishes at one of Belfast's newest food ventures, Trademarket - a pop up food and retail market, housed in shipping containers in the city centre. Joris says it's a trend driven by a new generation of young chefs and the power of social media - a sign of how much Belfast has caught up with the food culture in other parts of the United Kingdom.Finally, Jaega calls at the home of Zehara Hundito who runs a small takeway business, A Taste of Ethiopia, from her kitchen. Zehara mixes her own spices and has found a way to make injera flatbread without the traditional Ethiopian teff flour. She's planning to open her own shop and cafe - a reflection of how the peace process has led many different nationalities to choose to live and work in Northern Ireland.....and bring their food customs.Joris acknowledges that Northern Ireland shares the same economic and social problems as other regions of the United Kingdom and he accepts that the peace process is not yet complete but he's confident that the worst of times are over and that the food revolution is here to stay.

Is hacking our biology the only solution left to an unhealthy food system and bad food culture? Produced and presented by Dan Saladino.

Sheila Dillon delves into the world of fresh produce wholesale markets – an unseen part of the food system which has provided a steady supply of fruit and veg to greengrocers, corner shops and restaurants during the recent shortages in supermarkets. Could they be game changers in building a better, more secure food system in Britain? Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Are we still a nation of pudding lovers and does pudding still matter? Join Sheila Dillon in her kitchen where she's joined by some of the UK's best pudding makers to share some of the secrets of great pudding, and why they matter to them. Olia Hercules makes a pudding from her childhood in Ukraine, a cheesecake made from the "cheese of all cheeses"; Regula Ysewijn bakes an early version of a Bakewell Pudding using apricot kernels and sweetmeats; Melissa Thompson brings Jamaican nostalgia into her own pudding invention, Guinness Punch Pie; Jeremy Lee cooks his Granny's Steamed Treacle Dumpling and chef Anna Higham who's book "The Last Bite" is a celebration of seasonal fruit puddings, makes a rice pudding with a rhubarb compote. So what it is about pudding that delights people so much? And why don't we eat them as much as we once did? Sheila speaks to food historian, Ivan Day, who has spent a lifetime researching and recreating puddings from the past, to see what he makes of our relationship with them now. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Leyla Kazim and producer Robbie Armstrong explore the central role of food in building community, shaping identity and providing culturally appropriate spaces for refugees and asylum seekers in Glasgow, resettled in the city as part of the UK Government’s asylum dispersal policy.Leyla speaks to Selina Hales, founder of charity Refuweegee, which distributes welcome packs and emergency food parcels, runs community meals and organises events for people starting a new life in Glasgow. Teresa Piacentini of the Glasgow Refugee, Asylum & Migration Network outlines how the dispersal system works, the changing landscape in Glasgow, and how food is used to establish community, identity and belonging for those seeking refuge or making a new home in Scotland. Ibrahim Kamara and Arij Alnajjar take Leyla out for lunch, where they discuss their experience in the asylum system, and how crucial food has been in helping them reclaim their identity and share their culture and cuisine with friends in a foreign country. Producer Robbie Armstrong visits the Garnethill Multicultural Centre to meet development worker Vivien Opiolka. He attends their community meal, and hears from service users about the importance of shared meals for those in the asylum system. Robbie shows Leyla around his neighbourhood of Govanhill, Scotland’s most multicultural area, and talks about its diverse array of cuisines, restaurants and affordable supermarkets. We hear from councillor Roza Salih, herself a Kurdish refugee and member of the legendary activist group the Glasgow Girls. She visits Kurdish kebab takeaway Shawarma King to toast owner Majed Badrekhan on his takeaway being crowned ‘best kebab in Scotland’ two years in a row. Closer to home, Leyla visits the Cyprus House restaurant in the Turkish Cypriot Cultural Association in Green Lanes, North London, where she reflects on her Cypriot heritage, her dad’s escape from war-torn Cyprus, and why food is a central part of her identity. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Hospital food has long had a bad reputation, but after several high profile campaigns, are things finally starting to improve?In England, new regulations are being implemented which are hoped to transform the meals being served, reduce waste, and make sure staff have access to good food 24/7. 60% of hospitals are already said to be complying - will the rest be able to catch up? But with many hospitals now functioning without real kitchens - can frozen or chilled meals that are simply re-heated in hospital be a part of that? Apetito, one of the biggest caterers, believes they can be, and invited Sheila Dillon to see how they prepare tasty and nutritious food in bulk. While in Cambridge, Sheila meets those working on a brand new Children's Hospital and hears how they want good food to be central to the hospital's philosophy. It plans to give patients and their families access to more dining spaces to avoid children eating meals in bed (when possible), and it plans to have it's own kitchens cooking food from scratch. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

From energy to seasonality, Dan Saladino explores the big ideas prompted by the recent shortage of fresh produce in supermarkets. Is the now time for a major food rethink? Produced and presented by Dan Saladino

Halloumi, or hellim as its known by Turkish Cypriots, is now ubiquitous in our supermarkets, fast food chains and on restaurant menus. We import almost 50 per cent of the cheese produced in Cyprus. But its significance on the divided island from where it hails is bigger than you might imagine, and never more so than right now. In 2021, halloumi gained PDO status which means that any cheese labelled as halloumi within the EU has to be made on the Mediterranean island to a traditional recipe. And as Leyla Kazim finds, the dairy industry is having to adapt fast. But halloumi is more than just an export. On a divided island (there has been a border maintained by the UN since 1964), halloumi (Greek) or hellim (Turkish) is produced by both sides, and has been for millennia. In this programme Leyla travels to Cyprus to meet the people producing hellim and halloumi, to hear about its present and gauge it's future. She’ll watch it being made at scale in factories and in kitchens. She’ll meet dairy farmers and question the officials behind the new PDO status. And most importantly, she’ll taste a lot of halloumi.Presented by Leyla Kazim Produced in Bristol by Clare Salisbury

The story of how a photojournalist severely injured in a war zone reinvented himself through cooking. Giles Duley is now using food to transform conflict zones around the world. Produced and presented by Dan Saladino.