british food

In this podcast episode, Suzie engages in an interesting conversation with Fraser from Lind & Lime Gin, unveiling the brand's intricate history and commitment to sustainability. Lind & Lime embodies Leith's maritime heritage and finds inspiration in James Lind's lime, historically used to combat scurvy. Iain and Paddy, the founders, convey their dedication to honouring Leith's legacy through their plastic-free, green electricity-powered distillery, prioritising locally sourced organic ingredients. Fraser provides insight into Lind & Lime's meticulous botanical selection, crafting a classic London dry gin with seven carefully curated elements. Suzie's immersive tasting experience unveils the gin's nuanced flavours. The episode concludes with Suzie's exploration of the distillery, offering listeners an intriguing glimpse into Lind & Lime's behind-the-scenes operations. Join us as we savour the rich flavours of Lind & Lime Gin.

Indulge in this cheesy podcast with The Cheese Lady as Suzie engages in a flavourful conversation with Svetlana. Explore the world of artisanal and farmhouse cheeses, unveiling the secrets behind creating the perfect cheeseboard for every occasion. From the origins of cheese to the unique crafting of artisanal and farmhouse varieties, discover the stories behind each delectable piece. Join Svetlana and Suzie on a tasting journey, exploring a diverse selection of cheeses from around the world, paired with expert insights. Elevate your cheeseboard game with this delightful podcast, adding confidence and conversation to your culinary experiences!

 In this episode of Love Your Local Larder, Suzie meets Lindsay and Ben of Grow Wild Organics for an insightful organic food masterclass. With 25 years of pioneering organic produce in Scotland, Lindsay shares the journey from humble beginnings to the impressive Bonnytoun Farm, where 80% of their vegetables are cultivated. 

The discussion emphasises the importance of organic eating, addressing health concerns and the benefits of fuller flavours and higher nutrient content. Lindsay's commitment to sustainability is evident in the Grow Wild shop, providing ethical and organic produce. Farmer Ben introduces Regenerative Farming, focusing on giving back to the soil. The podcast concludes with Suzie's tasting experience of freshly picked organic produce, highlighting the fantastic results of regenerative farming for both the environment and food quality. The episode provides valuable insights into sustainable practices in the organic food industry. 

In this podcast episode, Suzie explores the fascinating world of fermented foods with Ruth Munro from Edinburgh Fermentarium. Ruth, an award-winning producer, shares her journey from a personal exploration of fermented foods to founding the Fermentarium. The discussion delves into the rise of fermentation in popular culture, the diverse range of fermented products, and their health benefits. Ruth imparts tips for making fermented products at home, emphasising flavour and appearance. The episode concludes with Suzie tasting six delicious products, showcasing the artistry and variety of Edinburgh Fermentarium's offerings.

In this Love Your Local Larder episode, delve into the world of Foraging Goat, a dedicated Artisan Larder store committed to reintroducing fresh, locally-sourced goods to their community. Join Cat and Tony, the visionary minds behind Foraging Goat, as they share their journey of championing local producers and crafting natural, seasonal products in small batches. Discover their zero-waste ethos and innovative selection of locally crafted goodies. From reviving historical market traditions in Haddington to creating a inviting space for everyone, Foraging Goat embodies honesty and creativity in their entirely natural, small-batch products. Experience the culinary haven where passion, sustainability, and local flavours converge at Foraging Goat.

In this episode of Love Your Local Larder, we immersed ourselves in the world of Highland Fine Cheeses, a family-operated business renowned for crafting exquisite 'smelly' cheeses. Rory Stone, our charismatic guide, led us through the intricacies of cheese production in Scotland, touching on history, challenges, and a delightful tasting session. The Stone family's enduring legacy and Rory's encyclopaedic cheese knowledge provided a rich backdrop. From crowdie's humble beginnings to its versatile uses, the podcast unfolded the artistry of Highland Fine Cheeses. Rory's revelation about cheese as potentially humanity's first manufactured food, dating back to 4000 BC, added a historical layer. The preservation methods, health benefits, and personalised cheese board tips rounded off this flavourful journey.

In our podcast episode, we delve into the remarkable journey of Coinneach MacLeod, known as the 'Hebridean Baker.' His passion for sharing the culinary delights, culture, and flavours of Scotland's Hebridean Islands shines through his social media and best-selling cookbooks. We explore his unexpected rise to fame and his deep love for Scottish cuisine and traditions. Coinneach's story is deeply rooted in preserving family recipes and cherished island traditions. His TikTok videos went viral, propelling him to international recognition, and his cookbooks reflect his dedication to making Scottish recipes accessible. His work not only promotes baking but also celebrates Gaelic language, foraging, savouring a dram of whisky, and embracing a simpler way of life, inviting you to experience the picturesque landscapes and vibrant communities of the Hebrides.

Patti Fitzpatrick loves taking time to relax, especially when it comes time to spend with friends, which is exactly how she came to own The Talking Teacup in Chalfont, PA. Her love of tea and friendship built over time, with former owner Kathy Heck. Kathy and Patti's friendship grew, and soon Patti was doing what she loved alongside her friend. Unfortunately, Kathy was diagnosed with a form of cancer and passed away--however her husband maintained the property of The Talking Teacup, so in 2021 Patti was inspired to re-open her beloved place to sit, relax, and build strong connections with friends. Now, Patti owns and operates The Talking Teacup, offering seasonal menus, high tea experiences, and a place to enjoy a nice pot of tea.

The Rallo family has been in the culinary industry for multiple generations, and we sat down with Jake Rallo, who is the Manager of the Pasta Program at Birravino, located in Red Bank, NJ. Since he was a child, Jake has had the desire to work in the culinary industry--taking on a different role as he grew up. As time went on, Jake's love for Italian cuisine and culture was ignited, and he ended up graduating from Cornell University's School of Hotel Administration where he studied business, food, and wine. Now, Jake joined us on Food Farms and Chefs to discuss his family's restaurants and also to announce their newest addition to their family of restaurants--but you'll have to stay tuned to find out what that is!

Lastly, we discussed one of our favorite things to happen in the food-loving community: Restaurant Week! Main Line Today's Fall season of Restaurant Week is happening right now--and we are so excited to help spread the word! Not only can you dine out for a set-price for lunch or dinner (with a pre-fixe menu from participating restaurants), you have the opportunity to explore the Main Line when you go! We love helping to support the culinary industry--and this is a perfect way to do so too while igniting your taste buds! So stay tuned for our recommendations, and be sure to check out the 40+ restaurants that are participating in this amazing time of year!

Explore the unique world of Birkentree, where founders Rob and Gabrielle have ingeniously crafted a natural whisky accompaniment from birch tree sap, all while revitalising Scotland's birchwood forests. Rob's forestry expertise and Gabrielle's herbalism background set the stage for their venture. United by a passion for nature and sustainability, they've seamlessly merged tradition and innovation.

Their sustainable birch tapping process collects only 1% of daily sap intake, ensuring tree health and ecological balance. Rich in health benefits, birchwater enriches whisky's flavour without dilution, revealing intricate notes. As the world's sole birchwater whisky accompaniment, Birkentree offers a tantalising flavour profile and reduces the spirit's harshness, elevating the whisky experience.

Birkentree embodies both environmental stewardship and a premium whisky accompaniment, reinvigorating tradition and innovation in perfect harmony. Tune in to discover more about Birkentree and their pioneering birchwater whisky accompaniment.

Discover Blackthorn Salt in this episode —a unique salt-making company on Scotland's West Coast, rooted in a rich salt industry heritage, that has successfully revived Scotland's salt-making tradition. We delve into their production process, spotlighting the iconic Blackthorn Tower's natural, eco-friendly salt-making method, powered by wind and sun. This approach yields environmentally conscious salt rich in essential minerals. A taste test showcases Blackthorn Salt's exceptional flavour-enhancing abilities, surpassing common salts. Their passion and commitment to quality and sustainable practices makes Blackthorn Salt an outstanding culinary craft. Explore their exceptional salt to savour unique flavours and elevate your culinary creations.

In this captivating episode of Love Your Local Larder, we journey to Kilduff Farm in scenic Scotland, guided by the passionate farmers Russell and Lucy. Their dedication to sustainable farming practices and nurturing a local food community shines through as they share their inspiring journey.

The episode highlights Kilduff Farm's rich history, notably the renowned Pumpkin Festival, a champion of year-round pumpkin use, complete with mouth-watering recipes and valuable cooking tips to combat food waste. Russell and Lucy's commitment to sustainability is evident in their adoption of regenerative farming methods, creation of wildlife habitats, and the bountiful orchard producing delightful apple juices. Their collaboration with us at The Scottish Bee Company enhances biodiversity, complementing their field-to-food approach, which features locally grown products like bread flour and rapeseed oil. This fosters a strong sense of community mirroring their dedication to sustainability and celebrating the pleasures of local food.

In this episode, we embark on the remarkable journey of Mossgiel Farm, led by its visionary founder, Bryce Cunningham. Nestled in Mauchline, East Ayrshire, this family-owned farm transitioned to organic and sustainable practices in response to challenges it faced. Bryce's vision for sustainable dairy farming led to the creation of exceptional organic milk, setting them apart in the industry. 

This episode highlights Mossgiel Farm's commitment to environmental responsibility, including single-use plastic free initiatives and ambitious Net Zero goals for the future. Their collaborative efforts with local organic dairy farms to ensure fair pricing and greater community access to organic produce. Their prioritisation of animal welfare, notably, the ethical "cow with calf" dairying approach. In summary, Mossgiel Farm embodies the essence of sustainable farming, emphasising quality, ethics, and community collaboration - an inspiring example for the industry.

In this episode, we uncover the captivating story of Seabuckthorn Scotland. The podcast delves into founder, Kirstie Campbell's journey, from encountering seabuckthorn while working in Pakistan to founding a social enterprise in Edinburgh. The episode delves into seabuckthorn's rich history, nutritional prowess, and unique attributes. Packed with antioxidants, vitamins, and rare fatty acids, seabuckthorn emerges as a superfood which may have remarkable benefits for skin, immunity, and more. 

The podcast highlights Seabuckthorn Scotland's meticulous production process, emphasising sustainability by utilising every part of the plant. The sensory experience continues with tastings and discussions on the distinctive flavours of their raw, unpasteurised juices: Buckshot and Buck Russian.  This episode offers a tantalising glimpse into the world of seabuckthorn and the passion fuelling this sustainable enterprise.

In this tantalising episode, join us as we delve into the world of East Coast Cured, a remarkable artisanal meat curing company. Our host, Suzie Millar, takes you on a sensory adventure, exploring the intricacies of charcuterie and the craftsmanship behind East Coast Cured's exceptional products. We talk to co-founders, Steven and Susie Anderson, to discuss the meticulous process of meat curing, their inventive recipes, their passion for the art and commitment to quality.  

Discover how the team at East Coast Cured is introducing the historic European practice of charcuterie to Scotland's bustling food scene as they set out to "put Scottish Charcuterie on the map". Don't miss this episode that will leave you salivating and craving for a taste of their phenomenal creations! 

Bear Grylls is a survivalist, adventurist & host of soooo mannny TV shows, including the wildly popular Man VS Wild, Born Survivor and the new season of Running Wild With Bear Grylls: The Challenge, where celebs like Russell Brand and Bradley Cooper tag along on his extremely wild adventures.

Bear tells host Rachel Belle about the nastiest foods he's eaten in the wild, why he no longer eats vegetables & what happened when he offered the president of Ukraine a bite of his chocolate bar.

And we venture into territory we never imagined venturing into: drinking your own pee!

Plus, if if you watch all the survivalist shows and dream of being dropped in the middle of no where with nothing but the clothes on your back – you can pay to have that experience! I chat with Cat Bigney, hunter gatherer instructor and ancestral skills specialist at the Boulder Outdoor Survival School. 

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A most radical interview to start of SEASON 3 of @arguablyawesomepodcast with the queen of the UK punk scene @bex.b.e.x and man, did we wake up early to chat with her. She’s an amazing artist getting bigger and bigger! Checkout her new song “Slave 2 the Grind”.

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Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap."

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe

For the rajma masala base

• 2 tbsp ghee (or coconut oil)
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2in piece of ginger, peeled and finely chopped
• 1 green chilli, finely chopped
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 x 400g tins pinto or borlotti beans
• 1 x 400g tin chopped tomatoes

For the saag aloo topping

• 2lb 4 oz small new or red skin potatoes (large ones cut in half)
• 1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
• 1 ¾oz ghee (or unsalted butter)
• 1 tsp cumin seeds
• 1 tbsp black mustard seeds
• 1 tsp ground turmeric
• 7oz baby spinach, washed

1. To make the rajma masala base, heat the ghee or coconut oil in a large pan.
2. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.
3. Add the garlic, ginger and chilli and cook for another 5 minutes.
4. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.
5. Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
6. Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
7. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.
8. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
9. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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This week we talk to Mabruk Khan of The Great Chase in London and he talks about his journey into the restaurant industry and how he created an Award winning Halal fine dining restaurant.

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Langston and David continue the conversation of Black Santa and dive into other holiday traditions that focus on one mission: exploiting a workforce. The conversation moves from a lucky Italian witch to Black Pete; a slave to Santa. What tales do we tell the children? You will not want to miss this episode, and a reminder: figgy pudding ain't shit. 

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You will not want to miss My Momma Told Me LIVE! at The Elysian in Los Angeles, California. Show is on Thursday, February 16th at 7:30pm.

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