Good Food

Eat the Food You Buy: Martyn Odell on Ending Food Waste at Home What if the answer to food waste is just eating the food you buy? Chef and content creator Martyn Odell, known as Lagom Chef, joins Samuel Goldsmith to talk about his new cookbook Eat the Food You Buy. They also get into cooking with confidence and why cheese and crackers with beetroot counts as dinner. Martyn's book is built around 15 everyday ingredients, the ones most likely to be thrown away. He explains how his "mind maps" turn a single potato into 15 different meals, and why tasting at every step is the quickest way to learn to cook by instinct. He shares how ADHD shapes his creative process, how he went from an Edinburgh Fringe stage show to a Penguin cookbook, and why food photography without a stylist made the book feel more like him.

In this episode:

The simple idea behind Eat the Food You Buy

Why beetroot lost to aubergine in the final ingredient list

Decision fatigue, and how social media has changed what we think a "proper" meal is

Testing recipes, and why his wife cooked most of the book

Martyn's perfect lasagna, plus his tip of letting it rest before serving

Culinary confessions, the quick-fire round, and what good food means to him

Whether you're tired of throwing out half-used veg or just want to feel more confident in the kitchen, this episode is full of practical tips you can use tonight.

Eat the Food You Buy by Martyn Odell is out now.

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In his first ever food interview, Queen guitarist Sir Brian May sits down with the Good Food Podcast. He talks about the meals, memories and beliefs that shape how he eats, and about Red Special Gin, the spirit he's just created. The interview takes place around the Ginstitute table in Portobello Road Distillery where Brian created the gin and where you can create your very own Gin. Brian remembers his dad's prized runner beans and seaside prawns on childhood holidays. He talks about building his famous Red Special guitar with his father, why he plays with a sixpence, and how calamansi oranges from his own greenhouse ended up in the gin.

He also shares memories of Freddie Mercury: gold-leaf desserts at a favourite Knightsbridge Indian restaurant, fridges full of Cristal, and private dinners on the lake in Montreux. He's also candid about animal welfare. He explains why he calls himself a "failed vegan," talks about the childhood moment that changed how he sees animals, and describes his work with the Save Me wildlife rescue.

In this episode:

What Brian had for dinner last night, and why it takes him back to his dad's garden

How Red Special Gin was made, from calamansi oranges and sage to its custom

Brian May sixpence How he controlled his drinking on tour (it turns out he was "zebra striping" before it had a name)

Building a guitar from scratch because the family couldn't afford a Fender or Gibson

Queen's food traditions and memories of Freddie

Why "every animal matters," and how that shapes what he eats

His favourite dish (melanzane parmigiana) and the family's love of beans on toast

What good food means to him: "a basic ingredient of a good life"

If you enjoyed this episode, follow the Good Food Podcast and leave a rating or review. It helps other listeners find the show. Please enjoy alcohol responsibly.

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No Cheese, Please: Professor Green on Hackney, Community and Finding Out He's Autistic at 41

In this episode of the Good Food podcast, Samuel Goldsmith talks with rapper and restaurateur Professor Green. They get into his strong dislike of cheese, growing up in a crowded flat in Hackney, and how the neighbours who always offered him a plate of food shaped who he is. He also talks openly about being diagnosed as autistic at 41, quitting drinking, and how being so sensitive to sound, smell and texture feeds his love of food. Along the way he covers his new Soho restaurant, Proper Good, how lockdown in Morocco led to Giz and Greens with Gizzi Erskine, his perfect roast dinner, and an ice cream flavour that sums him up.

In this episode:

Why he can't go near cheese, and the pub roast that proved how sensitive he is to smell

Growing up in Upper Clapton, Hackney, and finding new flavours in his neighbours' kitchens

His autism diagnosis at 41, giving up alcohol, and why kids who fidget shouldn't be called "naughty"

Proper Good: affordable, nourishing "food, fast" for under a tenner

How Giz and Greens started as an Instagram Live cookalong

His best dish, his biggest kitchen disaster, and a quick-fire round

Professor Green celebrates 15 years of his second album at Koko, London, on 20 December. Proper Good (PG) is open now. I

f you enjoyed this episode, follow the Good Food podcast wherever you listen. For more recipes and inspiration, visit goodfood.com or download the Good Food app.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Si King's dad served on the Arctic convoys, then came home with spices his wife had no idea how to use.

In this episode of The Good Food Podcast, Si tells Sam about the food that shaped him, how it felt to write his first solo cookbook without Dave Myers, and why a Michelin-level chef eats instant noodles with peanut butter and strawberry jam. Si's new book, Proper Home Cooking, was inspired by his son's young family deciding to cut out ultra-processed food. It's built for busy households: short ingredient lists, flexible recipes and 40 years of kitchen hacks. He explains why it isn't a "finger-wagging" book, what food poverty campaigning has taught him, and why pan haggerty (and whether sausage belongs in it) once turned a menu meeting into "a UN meeting." He also tells the story of a disastrous crab soufflé cooked on a yacht in a gale, and answers our quick-fire questions, including the worst thing he's ever eaten. You won't guess it.

Si King is a chef, TV presenter, musician and anti-food poverty campaigner. He's best known as one half of the Hairy Bikers. His restaurant, Propa, is in Sunderland. If you enjoyed this episode, follow the podcast, leave a review and share it with someone who lives to eat.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.

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What happens when a sheep farmer goes on Love Island? Farmer Will joins Samuel Goldsmith to talk about life on the farm, finding love on TV, and why he once made his mum cook him a roast dinner every single night.

In this episode:

Farm to fame: how lockdown TikToks about sheep went viral, and the hard conversation with his dad before he went on Love Island

Finding love: why dating as a full-time farmer was so hard, and how he met his girlfriend Jessie

Mushrooms for the 3pm slump: better snacks, his air-fryer mushroom hack and how to stop mushrooms going slimy

The perfect roast: his tip for extra-crispy roast potatoes, and why Club Sunday wants families eating whole foods around the table again

Life on the farm: pet emus, donkeys and geese, lambing through the night, and the war Australia lost to emus

Culinary confessions: cooking disasters, his chocolate-and-cheese guilty pleasure and a quick-fire round where "roast dinner" comes up four times

Marathon Training: Will is training for the London Marathon to beat his dad's 2:30 time, and plans to open the family farm to the public.

🎧 Search "Good Food" wherever you get your podcasts to hear more episodes.

🍽️ For recipes and inspiration, visit goodfood.com or download the Good Food app.

Episode photo credit: Antony Jones / Stringer / Getty

#GoodFoodPodcast #FarmerWill #LoveIsland #SundayRoast #Farming #FoodPodcast

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This episode includes discussion of addiction and recovery, and some strong language.

Today the Good Food podcast goes on the road. Samuel Goldsmith heads to The Long Road Festival, the UK's celebration of country music, to look at the link between country music and food: Nashville barbecue, Southern home cooking, hunting, and cooking on the road.

In this special episode, Samuel talks to five acts:

• The 502s on fried okra, cooking mashed potatoes from scratch in a hotel microwave, and food tattoos.
• Jordan O'Keefe on his food-reviewing past, his famous prawn "PP pasta" and an honest talk about recovery and finding healthier highs.
• Harley Moon Kemp on going from celebrity photographer to country chart-topper, eating vegetarian on Race Across the World, and why Roman Kemp wouldn't let her buy coffee.
• Josh Ross on grilling, deer and duck hunting, planting food plots, and why "health is wealth."
• Kezia Gill on Irish stew with mint sauce, her perfect cheese toastie, and building a British Nashville.

Each guest also does our regular segments: Favourite Dish, Culinary Confessions, the timed Quick-Fire round (who's fastest?), and our final question: what does good food mean to you?

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Singer-songwriter Hayley Kiyoko turned her hit song Girls Like Girls into a best-selling book, and now into a feature film that is also her first as a director. She joins Samuel Goldsmith to talk about the 11-year journey to get the movie made. The Japanese restaurant in the film is one her grandma used to take her to in Kelowna, Canada. She also explains why waiting for a crush to come online on MSN Messenger feels like a thriller.

Then it's on to food. Hayley talks about her mum's New Year's Day sushi (and fighting over the washing-up), Japanese soul food in LA, and her dad's fried fish and plantains. She shares her French toast sandwich with cream cheese and marmalade, and her love of jam, which runs deep enough that she dreams of opening her own jam shop. She also opens up about eating out with food allergies, her three-day miso cod disaster, and the lobster taco in Hawaii that made her cry on the beach.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Faraaz Noor: Traitors, Wrestling and Jam on Scrambled Eggs

Traitors finalist Faraaz Noor talks about the food in the castle, his mum's palak chicken, starting his food account and his strangest food combination. What do you eat in the Traitors castle, and how many plates of lasagne is too many? Faraaz Noor, a Faithful who made it to the final of The Traitors, joins Samuel Goldsmid to talk about food, family and life after the show. Faraaz tells us about the breakfasts, lunches and dinners in the castle (the lasagne night came to four plates), eating out of stress and boredom, and his first taste of alcohol-free prosecco. He also explains how he ended up in a wrestling ring.

We also get into:

• How his Pakistani heritage, his grandparents' cooking and his mum's palak chicken curry made him a foodie

• His dad's lockdown habit of cooking huge batches of food nobody could finish

• How he started his food review account, from a grainy video filmed in a car in Manchester to trying restaurants around the country

• His favourite dish: a mixed grill, followed by a Basque cheesecake

• His best dish (shakshuka) and a frozen-chicken disaster from his uni days

• His quick guesses on who'll be a Traitor or a Faithful in the new Celebrity Traitors line-up

• Coming up with his own restaurant, "The Faithful Grill"

• His guilty pleasure: jam on toast with scrambled eggs on top

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Jeremy Lee: 30 Years in the Making

Chef Jeremy Lee has spent four decades in professional kitchens and almost as long writing his first cookbook. In this episode, recorded at Quo Vadis in the Soho institution's 100th year, he joins host Samuel Goldsmith to talk about Cooking, the book that lay fallow for 30 years, and Kitchening, the seasonal follow-up he wrote in a single January locked away in a Dorset farmhouse.

Jeremy takes us from a childhood in the northeast of Scotland (a mother who pored over Elizabeth David, a father who made the butcher push a whole sirloin through the mincer) to an apprenticeship in the barren British food landscape of the late '70s, when the aubergine was still exciting and a privately educated kid in a kitchen was an anathema. He explains why "kitchening" is a genuine Old English word, why seasonal cooking is not a trend, and why restaurant food got lighter, smaller and better. Along the way: medlars versus Pink Lady apples, the case for domesticating British rabbit, a beef à la mode so over-set you could have played football with it in front of Terence Conran, and receiving an MBE from Princess Anne on what turned out to be a final outing with his sister.

In this episode:

• Why Cooking took 30 years, and Kitchening took one month

• Good bread, good butter, good eggs: the only advice a new cook needs

• What Alastair Little, Rowley Leigh and Simon Hopkinson changed forever

• Quince gluts, mast years, and why the seasons teach you to expect nothing

• Quick-fire round: one cuisine forever, the worst waste of money, and the fictional character he'd have dinner with

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Real Housewives of London series two is streaming now on Hayu.

Samuel Goldsmith sits down with Nessie Welschinger — cake designer, Real Housewives of London star and founder of Chelsea Cake Company — for a conversation that runs from royal commissions to kitchen catastrophes.

Nessie explains how she left a decade in banking to teach herself cake decorating from YouTube, coded her own website from a Coding for Dummies book, and ended up delivering Queen Elizabeth II's 90th birthday cake to the Tower of London just two weeks after giving birth. She talks about growing up between Singaporean and Egyptian kitchens — her grandmother chopping jute mallow for molokheya on her lap in front of the telly — and why the kitchen is her place of peace.

There's also Bake Off: The Professionals (and the carrot showpiece that went very wrong on camera), the reality of filming Real Housewives while raising three kids, a Christmas dinner featuring home-churned butter, a mandoline accident with a pot pie, and the durian story you won't forget.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting.

Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed.

In this episode:

• 00:00 — Welcome back (and how she compares to Rick Stein)

• 03:32 — The batch cookbook, and why most batch cooking is too much work

• 10:26 — The goose fat roast potato freezer trick

• 15:19 — The secret pot of MSG

• 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair

• 20:20 — Favourite dish: chicken wings with a bump of caviar

• 26:08 — Confessions: bubblegum ice cream and a very bad undercut

• 28:27 — The Grumble, her imaginary all-potato pub

• 32:17 — The misconception she wants to fix

• 35:11 — Guilty pleasure: tinned fish

• 37:29 — Quick fire

• 41:15 — What good food means

Poppy's Absolutely Delicious Batch Cookbook is out now.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.

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Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world.

Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.

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