Lecker

The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to th...

This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes. Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll al...

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon . Join me there as well! This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on t...

A meandering exploration of what surrounds our food: its packaging, history and meaning for our world. Featuring Hugo Lynch, Sustainability Lead at Abel and Cole , Alice Kain, curator at Museum of Brands , Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs. Dabba Drop are offering 50% off the first order for Lecker listeners in London zones...

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh. Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the onl...

A reflection on learning – and teaching – the fermented arts at the School of Artisan Food. You can find a transcript for this episode at leckerpodcast.com . Support Lecker by becoming a paid subscriber on Patreon , Apple Podcasts and now on Substack . You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill. Music is by Blue Dot Sessions. This ep isn't sponsored but I w...

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon . Join me there as well! This month: Piglet by Lottie Hazell . I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piec...

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon . Join me there as well! This month: Ramen Forever by Tim Anderson. Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as...

Welcome back to the Lecker Book Club . Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon . Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book...

Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like. Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and r...

Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system th...

How is the quality of bread measured by the system that produces and consumes it?  Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab...

Welcome back to the Lecker Book Club . Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon . Join me there as well! Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicat...

Stories of moving house, and moving kitchen. Episode contributors: Ruby Mason Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art ( www.sandjournal.com ) Margaux Vialleron Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/ Maria Agiomyrgiannaki Maria is originally from Crete, now living in London. You can find her on instagram . Steph...

Welcome back to the Lecker Book Club . Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon . Join me there as well! On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someo...

Welcome to the Lecker Book Club . Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon . Join me there as well! On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent, UK in her late teens...

An audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon , Apple Podcasts and now on Substack . Music is by Kevin McLeod at Incompetech

This is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals. Listen to the full version on Cursed Objects.

I’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his own writing, and not even just in his platforming of other people’s work on his site and instgram page Mother Tongue, but also just in his general enthusia...

Ginger and apple bircher, toast toppings, Australian pancakes; writer Bre Graham talks about being a breakfast person. Her debut cookbook, Table for Two , is out now! This is the first episode in a new interview series all about BREAKFAST! Future episodes will be available exclusively on the Lecker Patreon. For £3 a month you can get access to all episodes. Subscribe here. Merch is available via t...

A mythical-looking beast to be found on the hills of the Isle of Man; the loaghtan is a fascinating heritage breed sheep whose story is intertwined with Manx culture and history. Katie and Lucy meet farmer Jenny Shepherd from Ballacosnahan , who have one of the biggest loaghtan flocks on the island, make loaghtan croish cuirns with artist Rosie Wood and find out how to work with loaghtan’s unique...

Katie and Lucy take a deep dive to the heart of the Manx fishing industry to meet a true Isle of Man legend: the herring (skeddan in Manx). Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With thanks to all contributor...

In episode 1 of Blasstal, Katie introduces Lucy to the vegetable at the heart of Hop-tu-Naa traditions of the Isle of Man. They explore the island's folklore with poet and folklore expert Annie Kissack, attend a Hop-tu-Naa celebration at Cregneash, carve their own moots, and finally head out Hop-tu-Naa-ing around Peel. Blasstal is a podcast series by Lecker about food and folklore on the Isle of M...

Welcome to Blasstal! A podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Launching 31st October. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb

The writer and cook Melissa Thompson talks about her book Motherland; a very personal history of Jamaica. Melissa weaves the history of the country so elegantly with her own story in a way that makes it impossible to ignore that the violent history of colonialism in Jamaica is to do with all of us in Britain. As you’ll hear us talk about, she uses the physical walls of the Drax Estate in Dorset, w...