cooking techniques

I have the Queen of Spice from Ren’s Kitchen on the show today talking about everything to do with sourcing and investing in the best spices for your food, not just from a nutritional standpoint, but a flavour perspective too. 

I’ve always been a fan of spices for their medicinal properties, but today I was blown away by how much Ren taught me about spices and I was shocked at how different spices can taste in their raw whole form.

Ren has been in the spice business for years and has some of the best chefs and restaurants use her spices. Tom Kerridge, Bubala, Palomar, Raffles hotel, Ottolenghi to name a few.

Remember, spices add diversity to your plate – they count as 1/4 point each and we’re aiming for 30 different plant points a week! Even used in small amounts, the addition of spices is suggested to improve gut microbiome composition and reduce markers of inflammation. Plus they have been part of the diet of human populations for thousands of years and add a ton of flavour.

Today we talk what we’re doing WRONG when using spices, what Ren has taught people in her cooking classes and how to source correctly and how to spot the best spices in the market.

You can find out more about Ren and Rens Pantry on her website renspantry.com. 

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*The Doctor's Kitchen App gives you access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.

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Anna Jones is on the podcast today, one of my absolute favourite cooks! Her food and ethos around injecting flavour are so aligned to my way of eating and it was a joy to host her on the pod.

Anna is a cook, writer and regarded as the voice of modern vegetarian cooking. She’s written favourites such as “One: Pot, Pan, Planet”, “A Modern Way to Eat” and many more that are always on a foodies kitchen counter.

In her latest book “Easy Wins”, Anna takes 12 hero ingredients that are guaranteed to make your food taste great, such as lemons, olive oil, onions, peanut butter, mustard, tahini. Most of you ‘Doctors Kitchen Foodies’ probably have these in your fridge or cupboards. And Anna has masterfully created meals that use them to boost the flavour and versatility of home cooking. The so called “Capsule Pantry”, which we explain at the start of the podcast is an awesome concept. And I’m going to start thinking about what would be in my own capsule pantry!

I hope you enjoy this wonderful conversation and you’ll be able to catch me cooking with Anna on our YouTube channel too!

🎬 Watch the podcast on YouTube here

📱 Download The Doctor’s Kitchen app for free

🌐 View full show notes, including guest details, on our website

You can download The Doctor’s Kitchen app for free to get access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.

Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.

🥗 Join the newsletter and 7 day meal plan

📷 Follow on Instagram

🐦 Tweet me

Hosted on Acast. See acast.com/privacy for more information.

“Irons got those settings on them. They got nylon, they got silk, they got cotton, they got polyester. All right? You can adjust the knob.” - Josh Johnson

“A steamer, pour some water in that bitch, and let the steam do the walking. Okay? You let the steam calm through them wrinkles. Let the steam knock it out.” - Dulcé Sloan

It’s irons vs. steamers this week on Hold Up with Daily Show correspondent Dulcé Sloan and writer Josh Johnson.

Original air date: October 6, 2022

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For many beef connoisseurs, a wagyu steak is the tenderest meat money can buy. They say it literally melts in the mouth. But Pete wants to know, if a Wagyu steak can set you back £100, how can supermarkets sell Wagyu burgers for around £3.50 a pair? How much of what makes wagyu beef so prized trickles down into a burger?

Greg speaks to meat scientist, Martin Anderson, visits a Wagyu farm in Yorkshire, and sets up a blind taste test. All to find out if Wagyu burgers are the best thing between sliced bread.

Do you have a suggestion of a ‘wonder-product’ making a bold claim that Greg can investigate next?

Send us your suggestions to sliced.bread@bbc.co.uk or send it to Greg direct on Twitter or Instagram where he’s @gregfoot PRESENTER: GREG FOOT PRODUCERS: JULIAN PASZKIEWICZ & KEVIN CORE

A kitchen wizard and a nutrition detective talk about the perfect hamburger, getting the most out of garlic, and why you should use vodka in just about everything.

After botching a particularly tricky dish, molecular chemist Herve This decided to figure out why his recipe didn't work. He ended up creating a new field of cuisine: Molecular gastronomy. Join Josh and Chuck as they explore this new frontier of cooking.

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