Lecker

A visit to the Ideal Home Show, with author Eli Davies. Eli's book The Spinster Cookbook: Culture, Politics and Pleasure in the Single Woman's Kitchen is out now! [aff link] Find Eli online: Instagram: @elidaviesss Substack: elidavies.substack.com Related episodes: Trophy Cabinets (Kitchens episode 1) [ LINK ] Moving House, Moving Kitchen [ LINK ] --- Lecker is a podcast about how food shapes our...

How still life reflects - and defines - the food of an era, featuring artist Ben McDonald and author Katie Goh. Find Ben online: Instagram: @ben___mc Ko-Fi store: ko-fi.com/benmc/shop Find Katie online: Instagram: @katie_goh_ Website: katiegoh.co.uk You can find a list of books referenced and artworks mentioned at leckerpodcast.com Related episodes: A Personal History of the Orange with Katie Goh...

Sculptor and miniaturist Alice Hewitt explains the secrets of her tiny kitchen tables. There's also a lo-fi video version of this episode with images of the tables discussed on YouTube. You can also buy the book from the exhibition, with images of each table and their accompanying texts HERE . Find Alice online: Instagram: @alicemakesathing TikTok: @alicemakesathing YouTube: @alicemakesathing Webs...

Have you ever thought about what you might put on your gravestone? A quote, a poem....a recipe? Rosie Grant, the world's leading expert on gravestone recipes, explains all. About Rosie Grant: Rosie Grant is a writer, researcher, and archivist whose work explores the intersections of archives, folklore, and family storytelling. She is the creator of @GhostlyArchive, where her exploration of gravest...

Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling 300-400 meat pies every Sunday outside her church to becoming the first Black female Michelin-starred chef...

Anna Ansari on Silk Roads: Tracing Food, Migration and Identity Across Asia  Iranian-American writer Anna Ansari joins Lecker to discuss her debut cookbook Silk Roads: A Flavour Odyssey with recipes from Baku to Beijing. Cooking Risotto alla Bukhara in her East London kitchen, we explore how ingredients, people, and culinary traditions have moved along ancient trade routes - and how Anna's own jou...

On this month's Lecker Book Club – a regular interview series with authors writing in or adjacent to food culture – All Consuming by Ruby Tandoh. Ruby’s new book, All Consuming, is really a natural progression in her work: taking the unique position she occupies as both a professional cook and baker but also something of a commentator and observer in order to deeply and thoroughly investigate the...

​​This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. How can the practice of eating together secure a sustainable future for our kitchens? In the final episode of the series, Joanne MacInnes and Betul Piyade from the community centre West London Welcome describe what it's like for refugees and asylum seeker...

​​This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Prefabs – built to help counter the post war housing shortage - were actually some of the earliest examples of fitted kitchens in the UK, and came with built-in fridges at a time when this technology was unaffordable to most people. Jennie Thomas reflects...

​​This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Does it matter what fuels our fire in the kitchen? Javon Bennett explains how his family adapted their cooking when they moved from Jamaica to England, and Carwyn Graves explores open fire cooking and other Welsh kitchen traditions. A full transcript is a...

This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Why are so many of our kitchens so unsociable? Lucy meets Johnny Grey, a kitchen designer who’s been fighting for decades to make kitchens a place for leisure not work, and Katie Pennick, a disability campaigner whose work has changed the face of London tra...

​​This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Kitchens are inextricably linked with the woman of the house. Perhaps unsurprisingly, given that the fitted kitchen was literally designed as a workspace to fit around a woman’s body. But what does this mean for women - and men - now? How are traditional...

​​This month Lecker is re-releasing some older episodes: here’s Kitchens, a six part series from 2021 about the most important room in the home. Aspirational kitchens are an integral part of our food media, but where did they come from? And what does it mean for those who can never attain a beautiful, cookbook-worthy kitchen? Design historian Professor Deborah Sugg Ryan explores what came before t...

On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, The Jackfruit Chronicles by Shahnaz Ahsan. The Jackfruit Chronicles is a recipe book and memoir hybrid which integrates food into the text in a very specific way. In the book, Shahnaz tells the story of her family’s migration - three generations across three continents - which begins w...

On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, Katie Goh's Foreign Fruit. Foreign Fruit is a memoir which explores Katie’s experience growing up and existing as a mixed heritage person in the north of Ireland, but also documents alongside this personal narrative a history of the orange; how the fruit moved from East to West, gainin...

On Book Club this month: Heather Parry's Carrion Crow, a novel about a woman in the attic which encompasses class consciousness, turtle soup and Mrs Beeton. You can find a transcript for this episode at leckerpodcast.com . An A-Z of Chinese Food is out now. Find all of the Lecker Book Club reads on my Bookshop.org list . [aff link] Support Lecker by becoming a paid subscriber on Patreon , Apple Po...

On Book Club this month: Jenny Lau 's An A-Z of Chinese Food, an 'anti-glossary' offering a unique breadth of knowledge and insight into the Chinese diaspora and its food culture. You can find a transcript for this episode at leckerpodcast.com . An A-Z of Chinese Food is out now. Find all of the Lecker Book Club reads on my Bookshop.org list . [aff link] Support Lecker by becoming a paid subscribe...

Down a little alley in the centre of Hastings you can find Crêperie by the Sea serving traditional French buckwheat crêpes and galettes. Owner and chef Penelope Foster explains the fundaments of a good crêperie, and what it takes to spin perfect pancakes. Find Crêperie by the Sea on Instagram . You can find a transcript for this episode at leckerpodcast.com . Support Lecker by becoming a paid subs...

Introducing....The Lost Food of Soho, a new audio piece commissioned and published by Vittles and written, narrated and produced by me (Lucy Dearlove). This is just a very small taster, you can listen to the whole thing for free on Vittles itself, or on all good podcast platforms.  https://www.vittlesmagazine.com/p/the-lost-food-of-soho With big thanks to Jonathan Nunn and Adam Coghlan who I worke...

On Book Club this month: Anna Sulan Masing 's Chinese and Any Other Asian, an eye-opening and moving book about East and South East Asian identity in Britain. You can find a transcript for this episode at leckerpodcast.com . Chinese and Any Other Asian is out now. Find all of the Lecker Book Club reads on my Bookshop.org list . [aff link] Support Lecker by becoming a paid subscriber on Patreon , A...

In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks...

On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus...

Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui , whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen,...

AKA infinite ways with a packet of instant noodles. Georgina Quach , a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and...

MiMi Aye , a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center , and reflections on MSG 20 yea...