Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.
22 min listen
James Dreyfus is an actor, best known for his roles in TV sitcoms The Thin Blue Line and Gimme Gimme Gimme. James also appeared in the film Notting Hill and has a long and distinguished stage career. On the podcast, James talks about his early memories of food living between France and America; some of the catering throughout his acting
Whenever I tell someone that I’m making a pavlova the response is the same: sheer joy. Even the most fervent pudding-denier struggles to resist a slice of pav. It makes sense – fragile, crisp meringue with a tender, mallowy centre, soft waves of cream and some kind of fruit is such a brilliant combination. You
23 min listen
Ebru Baybara Demir is a Turkish chef with a big dream; to introduce tourism to Mardin, a municipality in the Kurdish region of Turkey. It was a brave decision as Mardin is a city beset by terror-related security issues, boasting very little local agriculture and dealing with huge border problems due to the war in
Last year, we grew tomatoes for the first time. And we did so with our characteristic enthusiasm, lack of knowledge and ignoring of instructions. So inside our raised bed we planted out radishes and beetroot, chard and kale, tenderstem broccoli and Brussels sprouts – and one very busy row of tomatoes. We didn’t let this
36 min listen
Jimi Famurewa is a British-Nigerian journalist, writer, broadcaster and food critic. In 2020 Jimi became chief restaurant critic for the Evening Standard and he has also won the restaurant writing awards at both the Fortnum and Mason and Guild of Food Writers awards. On the podcast they discuss Jimi’s new book Settlers: Journeys Through the Food, Faith and
Choux pastry can inspire fear in even the most confident of cooks. There’s a good reason for it: it’s difficult to give a very precise recipe for choux pastry, as the amount of egg needed to create the correct texture depends on the flour you’ve used, how long the choux has rested, and how fast
I could map out my life geographically and temporally in scoops of ice cream. From the oyster delights handed over in tracing-paper napkins from Minchella’s hatch in South Shields on the beachfront, to the little silver coupe bowls of ice cream we ordered every night on family holiday in France (always the same, one ball
38 min listen
Amy Newsome is a Kew-trained horticulturalist, beekeeper and author of the new book Honey: Recipe’s from a beekeepers kitchen. On the podcast, she tells Lara and Liv how beekeeping saved her mental health, why you should always keep at least four types of honey in your pantry and details her desert island meal.
They do salads differently in America. Caesar salad, Waldorf salad, even their egg salads and potato salads: they’re big, they’re gutsy and often they’re the main event, not an afterthought shoved to one side. This is never more true than when it comes to the Cobb salad: a riot of colour and instantly recognisable thanks
I’m pretty easygoing when it comes to most aspects of cooking. I don’t think there’s much to be gained from being dogmatic or dictatorial. It’s just supper, at the end of the day. There are, as they say, many ways to skin a rabbit. And cooking is supposed to be about joy; it’s not an
23 min listen
Eddie is an American author, chef, restauranteur, presenter and former attorney. He has recently brought his famous Taiwanese bao buns over the UK, and they are now available at Neighbourhood in Islington and Shelter Hall in Brighton. On the podcast he tells Liv and Lara about his early memories of cooking with his mother, how
Do you ever find yourself holding forth on a topic you hadn’t realised you cared about? You know, someone asks you an innocuous question in passing about the merits of slow cookers, or the best way to grow cabbages, and before you know it, 20 minutes has passed and you’re still grandstanding. There are a
Of all the myriad ways of preserving, confit always strikes me as wonderfully improbable. The ability to preserve meat just through cooking it slowly in its own fat feels particularly wild. And the fact that this simple, unlikely process makes the meat more tender, more flavoursome than any other way of handling it only adds
28 min listen
Sarah Woods is an author and cook, who left her corporate job behind to pursue her real passion after reaching the final of BBC1’s Best Home Cook 2020. Her first cookbook, Desi Kitchen, has recently been released. On the podcast she tells Liv and Lara about her upbringing in a Punjabi household and how she was
Alison Roman’s cooking is a counsel of imperfection. She serves dinner late (fine, as long as you have snacks), gets her guests to pitch in on the washing up and won’t make her own ice cream – ‘it simply will never be better than what you can buy, sorry’. ’Her ‘pies leak, cheesecakes crack and
35 min listen
Niki Segnit is the author of the hit cooking books The Flavour Thesaurus and Lateral Cooking. Her new book The Flavour Thesaurus more flavours: Plant-led pairings, recipes and ideas for cooks, is out this Thursday 11th May. On the podcast she speaks to Lara and Liv about weird and wonderful flavour combinations, her childhood fascination with Oxo cubes and
The big bank holiday weekend is about to begin. You’ve made that spinach and broad bean quiche. The bunting’s ready for your street party. You’ve crafted a coronation drinking game. But there’s something missing, isn’t there? An itch that just needs to be scratched. Where’s the pizazz? Where’s the cake? As the oft-misattributed quote goes:
My mother, a Yorkshire woman, would occasionally take shortcuts in the kitchen, but not when it came to a roast, and certainly not when it concerned a Yorkshire pudding. She even owned a specific Tupperware shaker for the job: like a plastic cocktail shaker, in 1970s orange colour, with a propellor insert, and a lidded
25 min listen
Guy is the managing director of The Tracklements Company, providers of artisan chutneys, relishes and preserves, all made in small batches and to traditional recipes. On the podcast they talk about the joys beef dripping on toast, the thriving food scene in Wiltshire and Guy’s desert island meal.
37 min listen
On this week’s episode: In her cover piece for The Spectator, journalist Louise Perry questions whether it is moral to separate a newborn child from their surrogate. She is joined by Sarah Jones, head of SurrogacyUK and five time surrogate mother, to debate the ethics of surrogacy (01:07). Also this week: In the books section of
