In Good Taste: Food matters for food lovers

Palestinian food is often reduced to hummus, falafel and broad “Middle Eastern” flavours. But what actually defines Palestinian cooking and why does talking about it matter so much right now? In this episode of In Good Taste, I sit down with Sami Tamimi, chef, writer and co-founder of Ottolenghi, to explore Palestinian food culture through the lens of land, farming, foraging and flavour. From za’a...

We eat more chicken than ever before. But behind its convenience and affordability, there’s a much bigger story. In this episode of In Good Taste , I sit down with Rob Percival , author of The Meat Paradox and Head of Policy at the Soil Association, to unpack what’s really going on with the UK’s most popular meat. From billion-bird farming systems to the reality of supermarket chicken, we explore...

When we think about what to eat, we often focus on weight, heart health or energy. But what about our brains? In this episode of In Good Taste , I sit down with Kimberley Wilson — psychologist and author of Unprocessed — to explore how what we eat shapes our brain, our mood and our mental health. From the nutrients our brains are built from to the impact of ultra-processed foods on how we think an...

When we think about American food, we often picture burgers, fries and supersized portions. But how did it all start? In this episode of In Good Taste , I sit down with Dr Jessica B. Harris, culinary historian, author of 17 books and one of the leading voices on the food of the African diaspora, to explore what American food really is and where it comes from. From Native American agricultural know...

Can washing fruit remove pesticides? And how many pesticide residues might actually be on the food we eat? Pesticides are widely used to grow and protect the food we eat. But how safe are they, how do they end up on our plates and what should food lovers actually worry about? In this episode of In Good Taste, I sit down with Nick Mole from the Pesticide Action Network UK to unpack the role pestici...

Seed oils have become one of the most heated debates in food and nutrition. Are they toxic? Do they cause inflammation? And should we all be replacing them with olive oil or avocado oil? In this episode of In Good Taste , I sit down with Dr Sarah Berry , Professor of Nutritional Sciences at King’s College London and Chief Scientist at ZOE , to unpack what the science actually says about cooking oi...

Beans are being called one of the biggest food trends of 2025. But beyond the hype, what do beans mean for fibre and gut health and the way we eat? In this episode of In Good Taste , I sit down with Paul Newnham, Executive Director of the UN affiliated SDG2 Advocacy Hub, founder of the global Beans is How campaign and host of Future Fork podcast, to explore why beans, peas and lentils might be the...

In this episode of In Good Taste , I sit down with NHS GP, TV doctor and author Dr Ayan Panja to explore why everyone seems to be ill right now, and what we can realistically eat, drink and do to stay well through winter. We dig into why some flu seasons hit harder than others, why so many of us crash the moment we finally stop for Christmas, and the small, practical food and lifestyle tweaks that...

In this episode of In Good Taste , I sit down with sustainable seafood pioneer Caroline Bennett to explore what’s really going on with the salmon on our plates. We unpack why salmon became the go-to “healthy” option, what actually happens inside salmon farms, and the hidden ripple effects on fish welfare, ecosystems and global fishing communities. If you eat salmon regularly, this episode will cha...

In this episode of In Good Taste , I sit down with time management expert and six-time bestselling author Suzanne Mulholland, aka The Batch Lady , to explore why batch cooking and batch prepping might just save your sanity (and your Christmas). We unpack how to make everyday cooking less of a slog, how to use your freezer like a pro, and the simple systems that help real-life home cooks get dinner...

In this episode of In Good Taste, I sit down with cheese explorer and consultant Emma Young , author of The Cheese Wheel , to unpack how to buy, store, serve and eat cheese like a pro — from Christmas cheeseboards to weekday fridge raids. We get into what actually makes a good cheese, how to navigate intimidating counters, and the big myth about lactose intolerance and cheese that blows everyone’s...

Cultivated meat: future feast or Frankenfood? In this episode of In Good Taste , I sit down with consumer affairs specialist Harry Kind (formerly of consumer champions Which?) to unpack cultivated meat: what it is, why it exists, and whether it’ll really taste like the “chicken-est chicken” and the “beef-iest beef”… just without the animal. What we cover: • Cultivated meat 101: cells to steak (and...

In this episode of In Good Taste, I sit down with Dr Rupy Aujla of Doctor's Kitchen podcast to tackle the myths, marketing and misinformation around nutrition: what to ignore, what to trust, and how to bring flavour and truth back to the plate. Why this matters: Most doctors receive minimal formal training in nutrition, yet diet is a major driver of modern chronic disease. Quick-fix wellness p...

In this episode of In Good Taste , I’m joined by Ali Morpeth (RNutr) to break down the planetary health diet: what it is, why it matters, and how to make it joyful, flexible and affordable in real life. Why this matters: The global food system drives ~60% of biodiversity loss , ~30% of greenhouse gas emissions , and is linked to 1 in 5 deaths . Shifting to planetary health diets could save up to 1...

You love to eat chocolate. But do you know how to savour it — and why this matters? I sat down with Spencer Hyman of Cocoa Runners to explore chocolate from farm to flavour. It was Chocolate Week, but as this is a weekly occurrence in my home, I thought I’d share Spencer’s top tips. We cover: • Why most mass chocolate lists sugar first, and how that shapes what we taste • The “bliss point” and sen...