Episodes

  • Plant Based Chilli

    Plant Based Chilli
    Apr 9 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    14 mins
  • BOSH's Henry Firth & Ian Theasby on changing the way we eat

    BOSH's Henry Firth & Ian Theasby on changing the way we eat
    Apr 7 2026
    BOSH creators Henry Firth and Ian Theasby sit down with Samuel Goldsmith to talk about making plant-based food exciting, accessible, and genuinely delicious. From their new ready meal range and nutritional yeast seasonings to their latest cookbook More Plants, the duo shares practical tips on whole food plant-based eating, the truth about supplements like creatine and omega-3s, and why they've never been fans of the "V word." Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    47 mins
  • Edd Kimber's Hot Cross Bun Cookies

    Edd Kimber's Hot Cross Bun Cookies
    Apr 2 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 mins
  • Edd Kimber on the world of chocolate

    Edd Kimber on the world of chocolate
    Mar 31 2026
    Baker and author Edd Kimber — the first-ever winner of The Great British Bake Off — joins us to talk about his latest book Chocolate Baking, which puts one of our favourite ingredients centre stage. Edd shares the fascinating history of chocolate, from Mayan drinking rituals to modern bean-to-bar innovation, and explains why chocolate doesn't always have to be the dominant flavour in a recipe. We also dig into the ethics and economics of chocolate pricing, Edd's obsession with Tonka beans, his mum's apple crumble (and why the jammy middle layer is the best bit), and what makes a truly perfect chocolate chip cookie. Plus, Edd opens up about navigating life after reality TV, the challenges of being defined by a single moment, and the Nigella announcement. Stick around for quickfire questions, including Edd's signature "can't be bothered" meal and the fictional character he'd most like to have dinner with. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    46 mins
  • Anna Ansari's Tachin

    Anna Ansari's Tachin
    Mar 26 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    9 mins
  • Anna Ansari on the Silk Roads and the origins of everyday foods

    Anna Ansari on the Silk Roads and the origins of everyday foods
    Mar 24 2026
    Silk Roads, Saffron Rice, and the Stories Our Food Carries Did you know every apple in the world can be traced back to Kazakhstan? In this episode, Samuel Goldsmith sits down with Anna Ansari — Iranian American cook, former trade lawyer, and author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing — to explore how food has connected cultures across Central Asia for centuries. Anna shares how a plate of Uyghur food in 1990s Beijing tasted unexpectedly like home, why Uzbek plov is far more than the sum of its five humble ingredients, and how cooking Iranian stews became a way to root her blended British-American-Iranian family in tradition. Along the way, they talk nasi goreng technique, the myth of culinary authenticity, and why a Tootsie Roll is her ultimate guilty pleasure. In this episode: How the ancient Silk Roads shaped the food we eat today The surprising Central Asian origins of apples, melons, and rice Why authenticity in food is more fluid than we think Anna's death-row dish: tahchin (Iranian saffron rice cake) Cooking as connection — to heritage, family, and home Quick-fire confessions: gnocchi disasters, pulled pork parties, and bumpy cake About the guest: Anna Ansari is the author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. A former customs and trade lawyer with a background in Chinese studies, she writes about the intersections of food, history, and identity. Subscribe to The Good Food Podcast and download the Good Food app for more recipes and inspiration. Visit goodfood.com for the full archive. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    42 mins
  • Rhiannon Lambert's Crumble

    Rhiannon Lambert's Crumble
    Mar 19 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 mins
  • Rhiannon Lambert on the fibre crisis, ultra processed foods and supplements

    Rhiannon Lambert on the fibre crisis, ultra processed foods and supplements
    Mar 17 2026
    Why Only 4% of Us Get Enough Fiber and Why It Matters Way More Than You Think Registered nutritionist and bestselling author Rhiannon Lambert joins host of the Good Food podcast, Samuel Goldsmith, to tackle one of the most overlooked nutrients in our diets: fibre. In this episode, Rhiannon explains why the UK is facing a fibre crisis, how ultra-processed foods reshaped the way we eat, and what the latest science says about gut health, longevity, and disease prevention. She also shares her simple 30/30/30 formula for getting more fibre without overhauling your life, plus the truth about supplements, sugar swaps, and nutrition myths that won't go away. In this episode, you'll learn: • Why fibre is about far more than digestion. From heart health to cancer prevention to living longer • How the rise of convenience food left us eating less fibre than during WWII rationing • The NOVA scale: what "ultra-processed" actually means (and why baked beans aren't the enemy) • Rhiannon's 30/30/30 formula for hitting your fibre target one meal at a time • Which supplements are genuinely worth taking and which ones are overhyped • Why less than 2% of nutrition advice on TikTok is accurate About the guest: Rhiannon Lambert is a Harley Street registered nutritionist, founder of Rhitrition, and author of The Fiber Formula and The Unprocessed Plate. She's known for cutting through wellness noise with clear, evidence-based advice. 📖 The Fiber Formula is out now. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    43 mins