Good Food

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for a deliciously fun episode as Julius Fiedler - filmmaker turned food creator and author - shares his passion for slow food, naturally plant-based recipes, global culinary adventures, and the stories behind the world’s most memorable dishes. From the art of fermentation (and a few kitchen disasters) to the secrets of authentic recipes and the joy of cooking with humble ingredients, Julius takes us on a journey through tradition, travel, and taste. Discover why slow food matters, how culinary traditions are preserved, and what happens when you try to recreate street food classics at home. Plus, Julius reveals his favourite dishes, guilty pleasures, and the one ingredient he pretends to like. Whether you’re a seasoned foodie or just love a good story, this episode will inspire you to savour every bite, and maybe even dust off your pressure cooker. Julius Fiedler is a filmmaker-turned-content-creator dedicated to promoting a natural, unprocessed approach to plant-based food. After moving from Germany to the UK in 2017, his journey took off during the Covid pandemic with free online sourdough classes as “Baking Hermann.” He later worked as a food stylist at Jamie Oliver HQ before building his own platforms. Now, his videos reach millions across Instagram, TikTok, and YouTube, sharing traditional vegan techniques learned from local cooks worldwide. A Slow Food ambassador, Julius believes food should align with nature and sustainability. Naturally Vegan is his debut book. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for a lively episode with Suzanne Mulholland, best known as The Batch Lady, four-time Sunday Times bestseller and star of Channel 4’s Batch from Scratch. Discover her ingenious approach to family cooking, where she reveals how to prepare rapid, freezable dinners in just five minutes, and why batch cooking doesn’t mean eating the same meal for days. Suzanne shares her top tips for freezer organisation, reducing food waste, and prepping homemade ready meals that suit busy lives. Expect confessions about culinary disasters, favourite dishes (spoiler: baked potatoes feature strongly), and why she believes in being your “future friend” in the kitchen. With plenty of practical advice, relatable anecdotes, and a dash of humour, this episode is a must-listen for anyone seeking to save time, money, and stress in the kitchen—without sacrificing variety or flavour. Tune in for inspiration, laughter, and a fresh take on modern family cooking. Suzanne Mulholland, “The Batch Lady,” is a bestselling author, TV presenter, and family-cooking expert with nearly a million followers. Based in the Scottish Borders, she developed her make-ahead meal system as a busy mum, helping families save time, cut waste, and manage budgets. She stars in Channel 4’s Batch From Scratch, appears on ITV’s This Morning, and regularly contributes to national newspapers and magazines. With six books—five Sunday Times bestsellers—her latest, Rapid Dinners, launched this year. Known for her warm, practical approach, Suzanne inspires audiences worldwide to stay organised, cook smarter, and create more time for what matters most. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Samuel Goldsmith as he welcomes food writer and content creator Dominic Franks, also known as Dom in the Kitchen, for a lively and heart-warming conversation. In this episode, Dominic shares the story behind his new book, “Upside Down Cooking”, and reveals how a viral caramelised shallot and cream cheese tart transformed his career overnight. Discover Dominic’s culinary inspirations growing up in a big Jewish family, the influence of London’s restaurant scene, and how life in rural Lincolnshire has shaped his approach to food. Expect candid confessions about kitchen disasters, the joys of sausage and mash, and the underrated genius of frozen mashed potato. Dominic also opens up about the importance of sharing food with loved ones, his guilty pleasures, and why he believes cooking should be taught in every school. Packed with humour, practical tips, and genuine passion for food, this episode is a must-listen for anyone who loves to cook and eat. Dominic Franks is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his mom, as well as his Jewish heritage and London upbringing. His debut cookbook, Upside Down Cooking, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Samuel Goldsmith sits down with renowned chef, broadcaster, and food writer Judy Joo. Dive into a lively conversation spanning Judy’s incredible knowledge of Korean food, her new book on quick Korean recipes, challenges in male-dominated kitchens, and her fascinating life working on Wall Street. Discover the unique blend of Korean, American, and French influences that shape her cooking, and enjoy anecdotes about her early life, professional challenges, and culinary triumphs.Judy Joo is a Korean-American, French-trained chef, restaurateur, and TV personality based in London and New York. Known for her expertise in Korean cuisine and pastry, she is also an Iron Chef UK and owner of Seoul Bird, with locations in London, Edinburgh, Las Vegas, and New York. Judy’s global culinary influence has been featured in The New York Times, Food & Wine, Condé Nast Traveler, and more. She’s appeared on Today, Good Morning America, and The Talk, and is the author of three cookbooks. A Columbia University graduate in Industrial Engineering, she was the school’s 2018 commencement speaker. Judy also serves on the Food Council for City Harvest in both New York and London and contributes regularly as a columnist to leading food publications.Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Introducing 5 O'Clock Apron, the podcast where chef and food writer Claire Thomson invites you to join her as she steps out of her kitchen to discover what's cooking in the home kitchens of Britain and beyond. Claire is renowned for her authentic take on home cooking and loved for her inspirational and no nonsense approach to food and cookery. In this podcast, Claire is on a mission to discover and cook other people's favourite, tried and tested home recipes. Enjoy this preview of an episode with Broadcaster Amol Rajan, recorded and filmed at Good Food HQ. Claire brings along some of her spice collection from home and Amol sets about teaching Claire his recipe for Paneer Curry and, apart from the stove top tripping a couple of times during the recording, the pair chop and chat like no tomorrow. To listen to the full episode - and more - search for 5 O'Clock Apron wherever you get your podcasts or click this link https://pod.link/1733329121 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith in conversation with Sami Tamimi - chef, award-winning food writer, and co-founder of Ottolenghi - as he shares the inspiration behind his latest cookbook, Boustany, a love letter to Palestinian vegetables and home cooking. From his roots in Palestine to life in London and a pivotal year in Umbria, Sami reflects on how culture, memory, and simplicity shape his approach to food. We explore his creative process, the importance of seasonality, and the beauty of making vibrant dishes from everyday ingredients. He also dishes on kitchen confessions, his favourite recipes, and the ingredient he thinks is totally overrated. Whether you're a seasoned cook or just getting started, this episode offers practical tips, heartfelt stories, and a reminder of food’s power to connect us. Sami Tamimi, born and raised in Jerusalem, began his culinary career as a commis-chef before becoming head chef at Lilith, a top Tel Aviv restaurant. He moved to London in 1997, leading Baker & Spice’s Middle Eastern kitchen, and co-founded Ottolenghi in 2002. Sami co-authored Ottolenghi: The Cookbook and Jerusalem, named one of the New York Times’ 25 most influential cookbooks. His third book, Falastin, co-written with Tara Wigley, won Fortnum & Mason’s 2021 Cookery Book of the Year. His bestselling works have sold over a million copies worldwide. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices