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| Date | Titre | Durée | |
|---|---|---|---|
| 09 May 2017 | S1 Ep5: Laoise Casey's Life-Changing Dishes | 00:21:26 | |
Irish-born and now based in South London, chef Laoise Casey's life used to be very different. Then an extremely stressful and difficult event in her life led her to choose an alternative path and follow her dream of cooking for a living. Lecker is a podcast about the life-changing power of a good meal, where guests spill the beans about their lives in food. Produced and hosted by Lucy Dearlove. Music: Blue Dot Sessions - Lemon and Melon via freemusicarchive.org under Creative Commons licence https://creativecommons.org/licenses/by-nc/4.0/ twitter.com/leckerpodcast leckerpodcast.tumblr.com #food #cooking | |||
| 02 Jul 2017 | S1 Ep6: Taste of Tooting with Dipa Patel (Part 1) | 00:28:58 | |
Even though she's lived all over the world, Dipa Patel has the grocers, restaurants and snack shops of Tooting in her blood. To preserve and celebrate her beloved food history, she's started Taste Of Tooting tours, where she leads groups around some of her favourite places in the area, introducing them to stalwarts in the Tooting Market food world and feeding them things they probably haven't tasted before. I joined her for an afternoon, and here's some of the things we ate and talked about.
Illustration by Ben McDonald
Dipa's Taste of Tooting
Pooja's Sweets Bhavin's Harrington's Pie and Mash Manila Sari Sari, Tooting Market Manger des Iles #food #immigration #london #tooting #markets #lecker
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| 02 Jul 2017 | S1 Ep6: Taste of Tooting with Dipa Patel (Part 2) | 00:32:03 | |
Even though she's lived all over the world, Dipa Patel has the grocers, restaurants and snack shops of Tooting in her blood. To preserve and celebrate her beloved food history, she's started Taste Of Tooting tours, where she leads groups around some of her favourite places in the area, introducing them to stalwarts in the Tooting Market food world and feeding them things they probably haven't tasted before. I joined her for an afternoon, and here's some of the things we ate and talked about. This is Part 2! Listen to Part 1 first: https://audioboom.com/posts/6070841-06-dipa-part-1 Illustration by Ben McDonald Dipa's Taste of Tooting https://tasteoftootingtours.com/ Pooja's Sweets https://pooja-sweets-savouries.myshopify.com/ Bhavin's https://www.allinlondon.co.uk/directory/1168/42975.php Harrington's Pie and Mash http://www.tootingartsclub.co.uk/history-of-harringtons/ Manila Sari Sari, Tooting Market Manger des Iles https://twitter.com/mangerdesiles?lang=en #food #immigration #london #tooting #markets #lecker | |||
| 03 Aug 2017 | S1 Ep7: Dee Woods and Leslie Barson: Community Food Revolution | 00:37:11 | |
From a kitchen in a community centre on an estate in South Kilburn, Dee Woods and Leslie Barson are cooking up a revolution. I joined them to chop and chat as they prepared a Peruvian inspired stew for one of their famous community film and food nights and talked food waste, the price of plantain and social reform through communal goats. Illustration by Ben McDonald Granville Community Kitchen https://granvillecommunitykitchen.wordpress.com/ #food #lecker #cooking #kitchen #granvillecommunitykitchen #activism #london #kilburn | |||
| 16 Oct 2017 | S1 Ep8: Siân Stacey's Welsh Island Larder | 00:38:28 | |
My friend Siân Stacey has spent the past couple of years living on a Bardsey, a tiny landmass just off the coast of North Wales. She's the Island Manager, a brilliant job title which encompasses just about any task you can imagine keeping life on the island running smoothly for both its inhabitants and visitors. There are no shops on the island, and the boat doesn't always run every day so I had to find out...what does she eat? Siân's blog: http://bardseyislandlife.blogspot.co.uk/ #lecker #food #cooking #homecooking #recipes #eating #wales #northwales #bardsey #island | |||
| 08 Nov 2017 | S1 Ep9: Kate Young's Literary Kitchens | 00:25:48 | |
I met Kate Young in the most on brand place imaginable - in the basement kitchen of Tottenham Court Road Waterstones. The Australian food writer and chef is equally obsessed with books as she is with food and her long-awaited book combining the two, The Little Library Cookbook, was published by Head of Zeus in September. While she prepared the food for a three course Virginia Woolf-themed supper club, we spoke about why food matters in fiction, how food makes up your sense of self and she told me something about Enid Blyton that BLEW MY MIND. Order The Little Library Cookbook https://www.waterstones.com/book/the-little-library-cookbook/kate-young/9781784977672 #food #recipes #cooking #kateyoung #littlelibrarycookbook #books #reading #fiction | |||
| 05 Jan 2018 | S1 Ep10: Sunday Roast Rites with Joe Marshall | 00:19:54 | |
The food we cook and eat is so intricately shaped by our lives and what we've done and the people we've met. Some meals can conjure up the most powerful memories and bring people back into our lives in a very evocative way. Joe Marshall is a former vegetarian turned practised cooker of roasts - no mean feat on the river barge he calls home. And every single Sunday meal he makes has a much deeper, more emotional significance. With thanks to Spark London, where I first saw Joe tell a version of this story http://stories.co.uk/ I played a version of this piece at my Potluck event at the previous Hearsay International Audio Arts Festival in Kilfinane - with thanks to Diarmuid Macintyre, Diarmuid O'Leary and the festival team http://www.hearsayfestival.ie/ #food #sundayroast #cooking #recipes | |||
| 31 Jan 2018 | A Belly Full with Riaz Phillips | 00:23:34 | |
Toast (as in 'propose a') is a new monthly Lecker offshoot raising a glass to great and diverse food projects and enterprises. In the first Toast, Lucy meets Riaz Phillips, a London-based photographer and writer whose book Belly Full was released last year. It's a celebration of Caribbean food history and culture in the UK told through photographs of and interviews with people who run a selection of restaurants, takeaways, shops and factories. Over lunch Riaz explained how the book came out of posting pictures of his food online and why it's important to document and celebrate the stories of Caribbean food entrepreneurs especially since mainstream food culture tends to omit them. Location: Smokey Jerky (158 New Cross Road) / Lucy's living room Food: large mixed jerk lamb and pork with rice and peas (Riaz), small jerk lamb with rice and peas (Lucy - I normally get large there and regretted the small!) You can buy Belly Full at https://www.tezetapress.com/ Follow Riaz @riazphillips on Twitter and Instagram. Some food entrepreneurs that Riaz rates: Sudanese Kitchen http://www.sudanesekitchen.com/ Original Flava http://originalflava.com/ The Groundnut http://www.thegroundnut.co.uk/GROUNDNUT/HOME.html A few places Riaz likes to eat: Horizon Foods Roti (Tottenham) Peppers and Spice (Tottenham, Dalston) Tottenham Town Bakery (Seven Sisters) Roti Stop (Stoke Newington) Rudies (Dalston) Chaconia (Deptford) Roti Joupa (Clapham) Hilltop (Ealing) Find us on Twitter and Instagram @leckerpodcast Subscribe to the newsletter tinyletter.com/LECKER | |||
| 14 Feb 2018 | S1 Ep11: A Romantic Dinner For One with Laura Silver | 00:18:42 | |
HAPPY VALENTINE'S DAY, LOVERS AND LISTENERS. A Valentine's special: Laura Silver prepares a romantic meal in her Peckham kitchen. Laura is a news reporter for Buzzfeed. You can find her on Twitter @laurafleur. Nigella Lawson's Lamb Shank For One is in her classic book Feast https://www.nigella.com/books/feast Music from Joe Bagale and Bird Creek via YouTube Music Library. | |||
| 03 Apr 2018 | S0: The Joys of Pickles with Thom Eagle | 00:16:28 | |
This episode is a Toast to Thom Eagle, the food writer, author and chef. Thom and Lucy talk vinegar pickles vs lactofermentation, Thom's new book and his top 5 pickles of all time. Thom's book First, Catch is published by Quadrille on 5th April http://www.hardiegrant.com/uk/publishing/bookfinder/book/first_-catch-by-thom-eagle/9781787131477 Thom is head chef at Little Duck | The Picklery in Dalston https://www.littleduckpicklery.co.uk/ You can find him on twitter and insta @thomeagle and read his blog at thomeagle.com Find us on Twitter and Instagram @leckerpodcast | |||
| 25 Feb 2019 | S2 Ep1: Brooklyn Breakfast with Aysen Gerlach | 00:30:41 | |
Welcome to a brand new series of Lecker! We're in NYC for this first episode (South Brooklyn to be exact) as I meet Aysen Gerlach, an artist and cheesemonger whose illustrated food memoir Food Stuff caught my eye in the MoMA PS1 bookstore. She makes me bacon, egg and cheese on a biscuit as we talk baking tricks, the significance of breakfast sandwiches to East-Coasters and how she came to make a book about her life in food. Produced and hosted by Lucy Dearlove Featuring Aysen Gerlach https://www.aysengerlach.com/. Find Aysen on instagram @mediabitch and @mediadish Find physical stockists for Food Stuff here and you can also buy online https://aysengerlach.storenvy.com/ Here's a few things featured in the episode: Biscuit recipe from the Cafe Sucre Farine https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/ Food in Studio Ghibli https://www.pastemagazine.com/articles/2017/01/studio-ghiblis-most-iconic-meals.html Central Park Bagel, Philadelphia (Steak, egg and cheese) https://goo.gl/maps/hK3atFc5NFN2 The Physiology of Taste - Jean Anthelme Brillat-Savarin “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” Music: Blue Dot Sessions - Patched In | |||
| 11 Mar 2019 | S2 Ep2: The Inimitable Saima Thompson | 00:31:47 | |
Saima Thompson, née Arshad, was one of my guests on the very first episode of Lecker back in late 2016 when I interviewed her and her mother Nabeela in their restaurant Masala Wala Cafe. Last year, aged just 29, Saima was diagnosed with incurable Stage 4 lung cancer. I met her again, this time to talk about living with cancer and how running a restaurant fits in with her diagnosis. Please note that as well as discussion around cancer this episode also mentions miscarriage. Produced and hosted by Lucy Dearlove Saima Thompson blogs at curryandcancer.com and you can find her on Twitter and Instagram @curryandcancer. You can listen to Lecker episode 1: Masala Wala with Saima and Nabeela here. Masala Wala Cafe serves delicious home-cooked Pakistani food in Brockley, South East London. Saima's Facebook support group for black, Asian and minority ethnic cancer patients can be found here. Saima recently appeared on the BBC Sounds podcast You, Me and the Big C on the episode About Cultures. Music: Blue Dot Sessions - OneEightFour | |||
| 25 Mar 2019 | S2 Ep3: Leaps of Faith and Lemon Drizzle with Marie Mitchell | 00:37:20 | |
I met chef Marie Mitchell in mid 2017, when I booked her as a guest on another podcast I was producing, in honour of the supper club she was running with her parents, Pop's Kitchen, and was blown away by her charm, food ethics (she takes the sourcing of her ingredients very seriously) and most of all her incredible cooking. She bakes a lemon drizzle cake at her East London flat and talks about the leap of faith it took to start to cook professionally, London Caribbean identity, and why her family has played such an important part in her food education. Island Social Club is popping up at Curio Cabal in Dalston until the end of 2019 http://islandsocialclub.co.uk/. Nyamming 3: Ital Grounding with Denai Moore takes place on 4th April 2019 http://islandsocialclub.co.uk/nyamming-3 Marie and her mum Barbara featured on the episode Sunday Lunch of the Guardian podcast series Let's Eat (hosted by Hersha Patel, produced by Lucy Dearlove). The episode was nominated for a 2018 Fortnum & Mason Food & Drink Award https://www.theguardian.com/lifeandstyle/audio/2017/sep/08/lets-eat-sunday-lunch-the-changing-face-of-british-mealtimes-podcast Illustation by Ben McDonald | |||
| 18 Apr 2019 | S3 Ep1: Table For One: Soup | 00:06:51 | |
Hello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only identified by the food they eat alone. I spoke to more people while working on this project but didn't have space for all the stories I collected - I'm hoping to continue it in some way though. If anyone listening has a story about eating alone that they'd love to share then please do get in touch! Normal Lecker service will be resumed with a brand new episode next week. With thanks to Diarmuid, Mary, Daniel, Tereza and all of the HearSay Festival team, and to all of the solo diners too <3 | |||
| 18 Apr 2019 | S3 Ep2: Table For One: Brown Bread | 00:06:33 | |
Hello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only identified by the food they eat alone. I spoke to more people while working on this project but didn't have space for all the stories I collected - I'm hoping to continue it in some way though. If anyone listening has a story about eating alone that they'd love to share then please do get in touch! Normal Lecker service will be resumed with a brand new episode next week. With thanks to Diarmuid, Mary, Daniel, Tereza and all of the HearSay Festival team, and to all of the solo diners too <3 | |||
| 18 Apr 2019 | S3 Ep3: Table For One: Cereal | 00:05:28 | |
Hello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only identified by the food they eat alone. I spoke to more people while working on this project but didn't have space for all the stories I collected - I'm hoping to continue it in some way though. If anyone listening has a story about eating alone that they'd love to share then please do get in touch! Normal Lecker service will be resumed with a brand new episode next week. With thanks to Diarmuid, Mary, Daniel, Tereza and all of the HearSay Festival team, and to all of the solo diners too <3 | |||
| 18 Apr 2019 | S3 Ep4: Table For One: Pasta | 00:07:06 | |
Hello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only identified by the food they eat alone. I spoke to more people while working on this project but didn't have space for all the stories I collected - I'm hoping to continue it in some way though. If anyone listening has a story about eating alone that they'd love to share then please do get in touch! Normal Lecker service will be resumed with a brand new episode next week. With thanks to Diarmuid, Mary, Daniel, Tereza and all of the HearSay Festival team, and to all of the solo diners too <3 | |||
| 23 Apr 2019 | S2 Ep4: The Misunderstanding of Regional German Food with Christie Dietz | 00:39:32 | |
London born and Wiesbaden based, food writer Christie Dietz is an authority on and enthusiastic consumer of German food. She prepares two Wiesbaden regional specialities: Frankfurter grüne Soße and Handkäse mit Musik and talks about the notion of home, the misalignment of regional German food and the murky history of the country's vegetable royalty.
Christie writes about food at https://www.asausagehastwo.com/
Transcript: https://docs.google.com/document/d/1MRx-VnU-DJmt9rCZMRVOgb1fn38RprcLJC6peNIrQnw/edit?usp=sharing Music:
Blue Dot Sessions - Lemon and Melon
Blue Dot Sessions - Sunday Lights
Blue Dot Sessions - One Needle
Blue Dot Sessions - Felt Lining
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| 29 Jul 2019 | S2 Ep5: A Parisian Heatwave Dinner with Ellen Quinn Banville | 00:39:01 | |
Lecker is in Paris! Eating the perfect tomato salad with Ellen Quinn Banville. Talking tuck, salt and explaining pulled pork to a Parisian butcher.
Thanks to Ellen and Finola for permission to use tracks from Pembroke's album At Sea - in this episode you can hear Dizzy, Thump Thump and The Fear. https://www.pembroke-music.com/ Find Ellen on Instagram @ellenquinnbanville Follow Lecker on Instagram @leckerpodcast | |||
| 09 Sep 2019 | S2 Ep6: Cooking and ADHD by Isabelle O'Carroll | 00:28:19 | |
Isabelle O'Carroll spent much of her adolescence and young adulthood being made to feel like an underachiever – until an ADHD diagnosis in her mid 30s made everything fall into place. She explains how the kitchen has always been a playground for her - and also a place of solace over the years.
Isabelle's pieces: How Cooking Made Me See My ADHD as a Talent Instead of a Shame3 Refugees Living In The UK Cook Their Favourite Meals From HomeFind Isabelle on instagram: @isabelle_oc and on twitter @isabelleoc. Check out her recent Lecker instagram takeover under the hashtag #leckeriso Transcription for this episode here. Music: Blue Dot Sessions - Smooth Stone | |||
| 23 Sep 2019 | S2 Ep7: Claire Roberson's Adopted Sicilian Hospitality | 00:29:01 | |
Claire Roberson is an excellent person to know if you want to know what to eat in Sicily. She introduces me to pesto alla Trapanese, prepared in the kitchen of her Palermo apartment.
Claire is on instagram @everythingbut and can also be found/contacted via her website everythingbut.me Lecker is on instagram @leckerpodcast. Sign up to the newsletter tinyletter.com/lecker Music: Blue Dot Sessions - Chromium Blush | |||
| 18 Nov 2019 | S2 Ep8: BONUS: Extracts from Lecker Zine 01, live at Middle Lane Market | 00:23:41 | |
This is a mini audio version of the recent print zine I released! Featuring readings from Octavia Bright, Jennifer Obidike, Rhiannon Schabernack, Ruby Dhalay and Kelly Shearer, recorded at the zine launch party at Middle Lane Market in North London in November 2019.
Thanks to Kelly and Andrew Shearer of Middle Lane Market for hosting the event. The first run of the zine has now sold out, but follow @leckerpodcast on Twitter and Instagram to be the first to hear the launch date for the second run. Subscribe to the Lecker tinyletter Music: Blue Dot Sessions - A Simple Blue; Filing Away Hosted and produced by Lucy Dearlove | |||
| 02 Dec 2019 | S2 Ep9: A Burmese Food Education with MiMi Aye | 00:30:01 | |
The food blogger and Burmese cookbook author MiMi Aye remembers the UK online food writing movement of the mid 2000s and shares the sour delights of Burmese food.
Read more about this episode at leckerpodcast.com. Sign up to the Lecker tinyletter for an extra bite, this time about the secrets of Burmese tofu. You can find the recipe for Coconut Chicken Noodles here, taken from Mandalay with kind permission from MiMi Aye. You can buy a copy of Mandalay from Amazon or of course from your own preferred online or IRL bookseller (I like Hive).
Music: Blue Dot Sessions - Swapping Tubes | |||
| 13 Jan 2020 | S3 Ep1: Italian Prescriptiveness with Livia Franchini | 00:30:58 | |
The Italian author Livia Franchini reflects on edible themes in her debut novel Shelf Life, and considers the prescriptiveness of Italian cooking.
Read more about this episode at leckerpodcast.com. Sign up to the Lecker tinyletter for an extra bite, this time about tomatoes. You can find Livia's recipe for Orecchiette ai Cimini di Rapa here. Shelf Life came out in paperback on Doubleday in January 2020 and is available from all good booksellers (I like Hive).
Music: Blue Dot Sessions - Pedalrider Blue Dot Sessions - Charcoal Line | |||
| 13 Feb 2020 | S3 Ep2: Taro Fukunaga's Tokyo Tea Room | 00:16:48 | |
Tokyo: a symphony for the ears. Of Pachinko, cicadas and Taro's tea ceremony.
With thanks to Taro and Tomoko (and Rory). Follow @leckerpodcast on Twitter and Instagram and subscribe to the Lecker tinyletter | |||
| 13 Mar 2020 | S3 Ep3: British Caribbean Food History with Catherine Ross and Lynda-Louise Burrell | 00:31:54 | |
Catherine Ross and her daughter Lynda-Louise Burrell are the founders of Museumand, a Nottingham-based a social history and community 'museum without walls' dedicated to preserving Caribbean history, heritage and culture in original and unusual ways.
I joined them for a Friday afternoon sweet tea to talk about the influence - and ingenuity - of slavery within Caribbean food, the hurdles they've overcome in setting up the museum, and their favourite coconut-based sweet treats. You can find out about Museumand's work here and follow them on twitter here and Instagram here. | |||
| 13 Apr 2020 | S3 Ep4: Lockdown Sourdough with Rebecca Spaven | 00:15:49 | |
In these strange times I’ve been thinking about food almost constantly. Unable to go out to eat (or go out much at all), food dominates my waking life even more than normal. Like many people on the internet, I’ve started using the solid blocks of time I have at home to start learning to bake sourdough, and I’ve been thinking a lot about why I’m so drawn to this and why I find it so absorbing.
Via the medium of voicenotes, I asked my friend Rebecca Spaven, a professional baker, to consider where the domestic sourdough boom fits into a global pandemic. | |||
| 15 Apr 2020 | S3 Ep5: Lockdown Fermentation with Jelena Belgrave | 00:16:07 | |
When our food supply is threatened, or feels like it is, preserving fresh produce is a natural response. Jelena Belgrave, whose fermentation class I took part in over Zoom last week, grew up with communal preservation traditions in her native Serbia; she explores via voicenotes how the instinct to store food for herself and her family is rooted in her own history.
You can read more about Jelena and her work on her website oblutak.co.uk and find her on Instagram @potsandfoodtoshare. Music: Blue Dot Sessions - Lakal | |||
| 17 Apr 2020 | S3 Ep6: Lockdown Cocktails with Sean Blake | 00:19:35 | |
Sean Blake is (in his own words) a part time food and drink photographer, music producer, low skilled worker and full time dad. He’s a big advocate for making food and drink more approachable and less wanky, and he makes the best cocktails of anyone I've ever met. Having managed the bar and designed menus for the likes of the Polpo group, Brunswick House, Pitt Cue Co, run Sean's Bar pop ups all over London, been a YBF finalist, and co-founded Corals in Peckham with Lerryn Whitfield, I thought he would be a great person to talk to about making the most interesting drinks possible with the dregs of your cupboards. But it turns out there's a much bigger conversation to be had about the future of drinking once this is all over.
You can find Sean on instagram @eatseanblake; I'm sharing some of his incredible photography on the Lecker instagram too @leckerpodcast. Support your local bar/pub/distillery/brewery at this time. Sean recommends Sweet Dram, a distillery founded in Peckham, now based in Edinburgh. They normally make Escubac but have switched to producing hand sanitiser. He's getting beer from Gypsy Hill Brewery (my local is Brick Brewery and their fruit sours are the best.) A lot of bars are also doing pre-pay drinks schemes: so you buy now and drink once they re-open. Check out your local bars to see if they're doing something similar. Any struggling hospitality workers should look into Speciality drinks/Suntory bartender packages available online for struggling hospitality workers. The newsletter I mentioned at the end of the episode is Vittles: Jonathan Nunn is commissioning so many interesting people to write about food and some incredibly important topics are being covered. Subscribe and support if you can afford to. Music: Blue Dot Sessions - Low Light Switch | |||
| 12 May 2020 | S3 Ep7: Bonnag: A Manx Documentary | 00:35:41 | |
Although she’s originally from the Isle of Man, Katie Callin has never made the most traditionally Manx of all foods: the bonnag - a soda raised baked good with links to the nation’s pre-industrial past, and to its folklore too.
She returns to her family home in St Johns on the west coast of the island to enter the World Bonnag Championships and, under the guidance of her mum Vanessa, she uncovers the secrets of great bonnag making.
Music: Blue Dot Sessions - Chapel Bottom (https://www.sessions.blue/) Blue Dot Sessions - Home Home At Last (https://www.sessions.blue/) Blue Dot Sessions - Stale Case (https://www.sessions.blue/) Blue Dot Sessions - Petaluma (https://www.sessions.blue/) Blue Dot Sessions - Plaid Shapes (https://www.sessions.blue/) Blue Dot Sessions - Cicle Veroni (https://www.sessions.blue/) Blue Dot Sessions - The Spills (https://www.sessions.blue/) Blue Dot Sessions - Flagger (https://www.sessions.blue/) | |||
| 06 Jul 2020 | S3 Ep8: The Many Kitchens of Rachel Khoo | 00:26:23 | |
TV chef and cookbook author Rachel Khoo talks about privilege, being mixed race in the UK food industry and her new show Simple Pleasures.
You can buy the Simple Pleasures eBook for £5 here, with all proceeds going to the Film and TV Charity UK. | |||
| 24 Aug 2020 | S3 Ep9: Anne Willan's Cookbooks | 00:27:11 | |
Anne Willan has more than 60 years experience as a teacher, author, and culinary historian, and over 30 books to her name. Speaking to me around the release of her new book, Women In The Kitchen: Twelve Essential Cookbook Writers Who Defined The Way We Eat from 1661 to Today (Simon & Schuster), she shared some stories from her amazing life in food.
I would be really grateful if you could spare a couple of minutes to fill out the Lecker Listener Survey! | |||
| 23 Dec 2020 | S3 Ep10: Tiny Feasts | 00:42:39 | |
Many people have celebrated special occasions differently this year, finding ways to recreate communal food traditions for themselves. Our feasts may have shrunk, but we're still joined together through the kitchen and through the plate.
In this episode, hear four stories of personal food rituals reimagined and recreated in 2020: Jane's bread sauce, Emma and Ingrid's Venezuelan ham bread, Adi's Bacalhau com natas and Pratyusha's pongal. Music Quiet Sill by Blue Dot Sessions (www.sessions.blue) Solemn Application by Blue Dot Sessions (www.sessions.blue) The Big Ten by Blue Dot Sessions (www.sessions.blue) A Catalog of Seasons by Blue Dot Sessions (www.sessions.blue) Gusty Hollow by Blue Dot Sessions (www.sessions.blue) Mogul by Blue Dot Sessions (www.sessions.blue) Silent Flock by Blue Dot Sessions (www.sessions.blue) | |||
| 09 Aug 2021 | S4: Introducing...Kitchens (TRAILER) | 00:02:58 | |
Wall-mounted cabinets, continuous work surfaces, oven, hob, sink, fridge. Maybe a table, often not. Could this be describing your kitchen? The fitted kitchen is ubiquitous in British homes. But we all have different lives, tastes, needs; we cook different foods. How did we all end up with the same kitchen?
Rooted in the memories and personal stories embedded in people's kitchens, Kitchens is a six part podcast series combining the history of design and food to understand the current context of how and where we cook. Lucy Dearlove meets contemporary academicians such as design historian Professor Deborah Sugg Ryan and legendary kitchen designer Johnny Grey, along with contributors like disability campaigner Katie Pennick and food writer Ruby Tandoh to explore the past, present and potential future of the British kitchen.
The series starts 16th August. Original theme music was composed for the series by Jeremy Warmsley. The collage for the series cover art was designed by Stephanie Hartman. | |||
| 16 Aug 2021 | S4 Ep1: Trophy Cabinets (Kitchens #1) | 00:44:27 | |
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 the fitted kitchen, and how the room itself has shape-shifted drastically over the 20th century. And food writer and author Ruby Tandoh considers the aspirational kitchen in food writing.
Episode 1 of Kitchens, a podcast series by Lecker about the most important room in the home. You can find a full transcript for this episode on the Lecker website. Lecker is written and produced by Lucy Dearlove. There’s also a print zine featuring original essays and illustrations about kitchens released alongside this audio series. Buy a copy now at leckerpodcast.com
Original theme music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions If you’ve enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it!
And if you’ve really enjoyed listening to this episode, or are a big fan of the podcast in general already, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
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| 23 Aug 2021 | S4 Ep2: Meal Machine (Kitchens #2) | 00:43:11 | |
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 gender roles built up and broken down by the kitchen itself? Michael Etheridge reflects on the distribution of domestic labour in his own home, and food writer Gemma Croffie talks about the narrow definition of accepted womanhood when it comes to domestic work.
A full transcript for this episode is available on the Lecker website. The title Meal Machine comes from the companion guide to the 2011 MoMA exhibition Counter Space: Design + The Modern Kitchen: “Meal machine, experimental laboratory, status symbol, domestic prison, or the creative and spiritual heart of the home?”
You can read Gemma’s piece Kitchens on the Path, which inspired this episode, in the print zine released alongside this audio series. Buy a copy now at leckerpodcast.com/kitchens.
Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions.
If you’ve enjoyed what you heard, please leave a rating and review on Apple Podcasts, and tell a friend!
And if you enjoy listening to Lecker in general, and have enjoyed this series so far, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
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| 30 Aug 2021 | S4 Ep3: The Unsociable Kitchen (Kitchens #3) | 00:46:42 | |
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 transport – but who still can’t cook in her own kitchen. Plus Sean Warmington-Wan reflects on the unsociable kitchen in his shared London house.
Lecker is written and produced by Lucy Dearlove.
Thanks to the contributors on this episode: Sean Warmington-Wan, Katie Pennick and Johnny Grey.
You can find a full transcript for this episode on the Lecker website. Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions
If you’ve enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it!
And if you’ve really enjoyed listening to this episode, or are a big fan of the podcast in general already, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
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| 06 Sep 2021 | S4 Ep4: Flat Pack (Kitchens #4) | 00:42:01 | |
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 time when this technology was unaffordable to most people. Jennie Thomas reflects on growing up in a post war prefab in Hackney, and Alice Wilson, whose academic work examines tiny houses, reflects on the movement as a reaction to the housing situation in contemporary Britain.
Lecker is written and produced by Lucy Dearlove.
Thanks to the contributors on this episode, Jennie Thomas and Alice Wilson. Find out more about the OpHouse project.
A full transcript is available on the Lecker website. Original music was composed for the series by Jeremy Warmsley, with additional music also by Jeremy, and by Blue Dot Sessions
If you’ve enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it!
And if you’ve really enjoyed listening to this episode, or are a big fan of the podcast in general already, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
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| 13 Sep 2021 | S4 Ep5: The Hearth of the Home (Kitchens #5) | 00:41:54 | |
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 available on the Lecker website. Lecker is written and produced by Lucy Dearlove And also thanks to Naomi Oppenheim who put me in touch with Javon via the British Library Caribbean Foodways project and also to my friend and previous Lecker guest Sian Stacey for telling me about Carwyn’s work.
Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions
Extractor fan recording by Victoria Ferran
Cover collage by Stephanie Hartman
If you’ve enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it!
A big thank you go out to my new Patreon patrons: Anna, Naomi, Sonya, Gloria, Sian, Harriet, Jane, Kirsten, Sian and Hannah! And if you’ve really enjoyed listening to this episode, or are a big fan of the podcast in general already, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
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| 20 Sep 2021 | S4 Ep6: A Bigger Table (Kitchens #6) | 00:42:49 | |
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 seekers to live indefinitely in hotel rooms without kitchens. And academic and "food crisis responder" Marsha Smith explains why social eating is so important for us as a society, and explains how it's the key to future proofing our eating habits. Lecker is written and produced by Lucy Dearlove Thanks to my contributors on this episode Betul Piyade and Joanne MacInnes at West London Welcome, and Marsha Smith.
West London Welcome is an amazing place. This interview was recorded a few months ago, before the crisis in Afghanistan, and the centre is now working to support newly arrived Afghan refugees, as well as their existing members. You can donate to support their work via LocalGiving here. The transcript of the episode is here. Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions
Cover collage by Stephanie Hartman
If you’ve enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it!
The next thing on the Lecker schedule is a three part series about food and folklore on the Isle of Man, which is being generously funded by Culture Vannin! I’m making that with the brilliant Manx audio producer Katie Callin and it’ll be out before the end of the year. If you liked the episode Bonnag then you’ll love this! Find Lecker on twitter and instagram. | |||
| 17 Jan 2022 | S5 Ep1: The Granville Revisited | 00:45:47 | |
A look back at the 2017 episode recorded at Granville Community Kitchen with Leslie Barson and Dee Woods. While Leslie and Dee prepared a community meal of Peruvian inspired pork stew, beans, rice and salad they shared how their work addresses fundamental and system issues of oppression, poverty, land use, farmers' rights and the environment. And there's an update from Leslie on the Granville's plans for 2022 and beyond.
Read more about The Granville and get involved at granvillecommunitykitchen.org.uk Follow Lecker on Twitter, Instagram and TikTok Become a Patron at patreon.com/leckerpodcast See more photos from this episode and view full transcript at leckerpodcast.com/episodes/granvillerevisited | |||
| 21 Feb 2022 | S5 Ep2: Hot Pot is for Everyone | 00:36:38 | |
You’ve eaten hot pot at a restaurant, or at the very least seen it offered at restaurants near you. But did you know that thanks to the minimal prep required, it’s actually the perfect dinner party meal to have with friends at home?
Melanie Xu, a lifelong fan and staunch advocate of Chongqing Ma La hot pot, makes the case.
Thank you to Mel and Andrew for their hot pot hospitality! If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast.
You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions.
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| 28 Mar 2022 | S5 Ep3: A Woman Eating Or Not Eating with Claire Kohda | 00:30:00 | |
There's one detail that everyone's picked up on in Claire Kohda's debut novel: the fact that the main character, Lydia, is a vampire. But it's actually much more about food than it is about vampires.
Claire explores how the book relates to ethnic identity and colonialism, and the othering of Asian cultures which happens so frequently, and explains how food came to be such a central part of a story whose main character physically can't eat it. Woman, Eating is published by Virago. Claire Kohda is a writer and musician; she reviews books for the TLS and her writing was also recently included in the anthology East Side Voices. Lecker is written and produced by Lucy Dearlove Ben MacDonald creates original illustrations for every episode of Lecker. Lecker is on Twitter, Instagram and now TikTok. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast.
You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions.
You can access the transcript for this episode via Audioboom, or at leckerpodcast.com. | |||
| 28 Apr 2022 | S5 Ep4: Oranges and Lemons | 00:36:19 | |
An audio exploration of our love of citrus, with chef Selin Kiazim and writer Nina Mingya Powles.
Three: Acid, Texture, Contrast by Selim Kiazim and Small Bodies of Water by Nina Mingya Powles are both out now! Lecker is written and produced by Lucy Dearlove You can find a full bibliography for this episode on the Lecker website. Ben McDonald creates original illustrations for every episode of Lecker. Lecker is on Twitter, Instagram and now TikTok. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast.
You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions.
You can access the transcript for this episode via Audioboom, or at leckerpodcast.com. | |||
| 13 Jun 2022 | S5 Ep5: Just Cooking Outdoors with Helen Graves | 00:38:52 | |
Helen Graves talks about illegal rooftop barbecues, the joy of cooking and eating together outdoors, and why tenderstem broccoli is the thing everyone needs to grill.
Helen's new book Live Fire is published by Hardie Grant. Helen Graves is a food and recipe writer and editor and she used to write a much loved blog called Food Stories. The Guardian podcast I mentioned in this episode is called Let's Eat! Lecker is written and produced by Lucy Dearlove Lecker is on Twitter, Instagram and now TikTok. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast.
You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions.
You can access the transcript for this episode via Audioboom, or at leckerpodcast.com. | |||
| 13 Jul 2022 | S5 Ep6: Matooke Goes With Everything | 00:30:41 | |
A love letter to the beating heart of Ugandan food, Matooke. With Katasi E. Kironde and Nakigudde Elizabeth Kibalama.
Katasi is the founder of Elevate 256, an organisation that creates and curates inspiration content and events centred around Uganda. She was also a co-host on Unsavoury Ethnic Types podcast, who did a great episode about Ugandan food. She also guest-curated a recent issue of Fare magazine all about Kampala. We talked a bit more about a couple of pieces in the magazine, and those bits of the interview are going to be available on the Patreon bonus podcast episode. You can get access to those by signing up for £3 at patreon.com/leckerpodcast Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast.
You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. | |||
| 27 Sep 2022 | S5 Ep7: Back to School with Jeremy Pang | 00:36:24 | |
What's the secret of a successful cooking school? Jeremy Pang, founder of School of Wok, lets us in on it.
This episode was hosted by Adrienne Katz Kennedy and produced by Lucy Dearlove. You can find out more about Jeremy Pang at jeremypang.co.uk and his new book, Jeremy Pang’s School of Wok is out now, wok clock illustrations and all. Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast. You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions. Full transcript on the Lecker website. | |||
| 06 Oct 2022 | S5 Ep8: Food Memoir with Rebecca May Johnson and Angela Hui | 00:56:07 | |
A conversation between Angela Hui and Rebecca May Johnson, recorded just after their respective debut non-fiction books had been published. An exploration of the importance of valuing and demonstrating labour within cooking, of novelty versus repetition, and of the idea of rejecting food writing as a category.
You can find Takeaway by Angela Hui and Small Fires by Rebecca May Johnson at all good bookshops now. Mentions: Cathy Park Hong's part poetry part memoir (Angela) Audre Lorde - Zami (Rebecca) Luce Giard and Michel de Certeau -The Practice of Everyday Life (Rebecca) Ocean Vuong - On Earth We're Briefly Gorgeous (Angela) Nuar Alsadir on how to be your own freaky clown (Rebecca) You can listen back to Rebecca on a very early episode of Lecker here... This is the first of three episodes this month about contemporary personal food writing and memoir - stay tuned for more! Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast. This month's exclusive episode will include more from this conversation between Angela and Rebecca! You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions. Full transcript on the Lecker website. | |||
| 13 Oct 2022 | S5 Ep9: Writing About Living with Thea Lenarduzzi | 00:32:42 | |
The writer and editor Thea Lenarduzzi talks about her book Dandelions; a family history of migration, cooking, living.
So much of personal writing in food focuses on heritage and family - and rightly so! But - down, no doubt to the very white, middle class status quo - there can be a tendency towards simplification - of dishes, or even a narrative, a family’s history. What Dandelions does so well is capture how much of people’s lives rests in the spaces between, resisting categorisation and definition, and even slipping between fact and fiction, but in a way that remains always true and always significant, even in the so-called mundanity of everyday life. Dandelions is out now, published by Fitzcarraldo Editions. This is the second of three episodes this month about contemporary personal food writing and memoir. The first can be found here. Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast. This month's exclusive episode will include more from this conversation with Thea! You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions. Full transcript on the Lecker website. | |||
| 25 Oct 2022 | S5 Ep10: Permission To Write with Melissa Thompson | 00:40:39 | |
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, where she grew up, to demonstrate how ingrained Britain’s colonial legacy is in the very fabric of our life here - and it’s mostly been buried. I also asked Melissa how she approaches translating recipes which are very personal to her into a format which can be comprehensible and replicable by anyone who buys her book. Is anything lost or compromised in this process of translation? Motherland is out now, published by Bloomsbury. This is the third of three episodes this month about contemporary personal food writing and memoir. The first can be found here and the second here. Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here and become a Patron at patreon.com/leckerpodcast. This month's exclusive episode will include more from this conversation with Melissa! You can find out more about how to support Lecker (including one-off donations) at leckerpodcast.com/support. Music is by Blue Dot Sessions. Full transcript on the Lecker website. | |||
| 28 Oct 2022 | S6: Introducing...Blasstal | 00:02:28 | |
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 | |||
| 31 Oct 2022 | S6 Ep1: Moots (Blasstal #1) | 00:37:41 | |
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 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 contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Guilley Hesheree (The Ploughboy) Manx Folk Dance Music - Eunyssagh Vona Manx Folk Dance Music - Hop-tu-Naa https://culturevannin.bandcamp.com/album/daunseyn-theayagh-vannin-manx-folk-dance-music ‘Daunseyn Theayagh Vannin: Manx Folk Dance Music’ Manx trad. Manx Folk Dance Society, 1976. Caarjyn Cooidjagh - Manannan Beg Ballad Caarjyn Cooidjagh - Mannin veg veen With thanks to Annie Kissack Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com | |||
| 14 Nov 2022 | S6 Ep2: Skeddan (Blasstal #2) | 00:47:40 | |
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 contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Yn Guilley Hesheree (The Ploughboy) Manx Folk Dance Music - Reeaghyn dy Vannin (Dirk Dance) Manx Folk Dance Music - Peter O'Tavy Manx Folk Dance Music - Eunyssagh Vona Manx Folk Dance Music - Car Juan Nan https://culturevannin.bandcamp.com/album/daunseyn-theayagh-vannin-manx-folk-dance-music ‘Daunseyn Theayagh Vannin: Manx Folk Dance Music’ Manx trad. Manx Folk Dance Society, 1976. Caarjyn Cooidjagh - Arrane Y Skeddan https://www.youtube.com/watch?v=ob9eSB5KkFA&ab_channel=CultureVannin ‘The King of the Sea’ Lyrics: J.F. Gill, Traditional melody: Yn Colbagh Breck er Sthrap, from ‘Manx National Songs’, ed. W.H. Gill (1896) Performed by Lowenna At the Manx Folk Awards
https://www.youtube.com/watch?v=xuKvytxDIc8&ab_channel=CultureVannin
‘King of the Sea’ Lyrics: J.F. Gill, Traditional melody: Yn Colbagh Breck er Sthrap, from ‘Manx National Songs’, ed. W.H. Gill (1896) Performed by Ballacottier School At the Manx Folk Awards Conducted by Katie Lawrence With thanks to Annie Kissack Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com | |||
| 28 Nov 2022 | S6 Ep3: Loaghtan (Blasstal #3) | 00:46:41 | |
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 flavour with chef and spice importer Kumar Menon of Leela’s Kitchen. Plus Annie Kissack is on hand with some folktales about the sheep. 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 contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Car ny Ferrishyn Manx Folk Dance Music - Fathaby Jig Caarjyn Cooidjagh - Ballakilpheric - 07 Irree Shiu Caarjyn Cooidjagh - Ballakilpheric - 11 Berree Dhone Manx Folk Dance Music - 08 Thobm y Thallear (Tom the Tailor) Caarjyn Cooidjagh - Ballakilpheric - 02 Ny Kirree fo Niaghtey Manx Folk Dance Music - 15 Car Juan Nan With thanks to Annie Kissack Enjoying Blasstal? You might like Lecker’s brand new merch selection, including a very Manx bonnag T-shirt! Follow Lecker on Twitter and Instagram. Read more about Blasstal and see some behind the scenes photos at leckerpodcast.com | |||
| 20 Jan 2023 | S7 Ep1: Breakfast with Bre Graham | 00:27:40 | |
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 the Lecker website. Or you can go directly to Teemill for T-shirts and tote bags, and to bigcartel for zines and patches. Follow Lecker on Twitter and Instagram. Music: "In Your Arms" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Pleasant Porridge" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ | |||
| 03 Mar 2023 | A Quick Bite with Gurdeep Loyal | 00:12:40 | |
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 enthusiasm, charm and fostering of connections and community within food.
His debut cookbook, also called Mother Tongue, is published this week and celebrates his heritage as -as Gurdeep himself puts it: "a descendant of Punjabi farmers and Leicester market traders.” This is part of a much longer interview over breakfast of crab crumpets - recipe in Mother tongue - which you can hear over on the Lecker Patreon or via Apple Podcasts subscription. Reminder that merch is available via the Lecker Teemill site or BigCartel Music is by Kevin McCleod at Incompetech. | |||
| 24 Mar 2023 | Cursed Objects: Making a Meal of it | 00:10:30 | |
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. | |||
| 26 Jun 2023 | S7: The Lecker Guide to Breakfast | 00:29:31 | |
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 | |||
| 14 Jul 2023 | Maria Bradford Was Made For Cooking | 00:49:23 | |
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. Sweet Salone is the first English-language book of Sierra Leonean recipes published internationally, and in it Maria wanted to share the unique nature of the food of her home country, but also celebrate the country’s people, including her own family. But it wasn’t necessarily a smooth process writing the book, as you’ll hear her talk about. We spoke about the culture shock she experienced on arriving in the UK; what it was like encountering strawberries and apples for the first time. But it was Maria’s deep-rooted curiosity about all kinds of food that eventually led her on a path to training at Leiths and setting up her fine-dining catering business, Shwen Shwen - a Krio phrase meaning ‘fancy’. It’s this outlook and experience that closely informs the recipes in the book: from traditional dishes learned from her mother and grandmother, to her very own brand of Afrofusion. Sweet Salone is out now, published by Quadrille. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 17 Aug 2023 | It's Not Student Cooking, It's Just Cooking with Fliss Freeborn | 00:40:18 | |
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 someone bought you - or you bought yourself - one of the many student cookbooks available. But did you actually find it useful? I definitely owned a couple of these myself, and I can’t say that I distinctly remember cooking anything from them - certainly nothing memorable, and definitely nothing that I continued cooking once I left student life. Fliss Freeborn feels very strongly that these books are more often than not a waste of your time and money and with Do Yourself A Flavour she’s written a different kind of cookbook - for students, yes, but also for anyone who wants to get themselves out of a pesto pasta rut, as she puts it, and more importantly have a good time doing it. Fliss started university with a few years of cooking already under her belt, and so she wsas in the ideal position to start cooking for her friends, and eventually she wasn’t just providing delicious home cooked meals for them, but also recipes too. She started a food blog while studying, mostly so she’d have an easy way to send instructions to friends, and this - a few years in - led to an unusual lucky break for her. Do Yourself A Flavour is out now, published by Ebury Press. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 08 Sep 2023 | Moving House, Moving Kitchen | 00:35:03 | |
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. Stephen Rötzsch Thomas Stephen writes the newsletter Ideas With Legs: https://ideaswithlegs.substack.com/ Matthew Curtis Matthew is a co-founder and Editor-in-Chief at Pellicle. Eli Davies Like her doctorate, much of Eli's work is focused around women and home building; you can read some of it on Tribune here. She is currently writing a book about single women and cooking. You can listen to Kitchens if you haven't already! And buy the print zine too. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 21 Sep 2023 | What is a National Dish? with Anya von Bremzen | 00:33:40 | |
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 complicated and many dishes we consider to be deeply entrenched within a country’s culinary history and culture are no more than PR exercises dreamed up a few decades ago. In National Dish :Around the World in Search of Food, History and the Meaning of Home, Anya von Bremzen explores whether we can find nationhood on a plate - and what it says about us that we’re so obsessed with looking for it there. I loved this book. It’s fascinating and surprising but also Anya is such a great, dynamic writer that you feel like you’re on the road with her: party hopping at the Semana Santa in Seville, in the boardroom of an instant ramen company in Tokyo, learning to roll out the perfect pizza dough in Naples, drinking midday mezcal in Oaxaca. Anya and I spoke via video call a couple of weeks back, coincidentally on the day the book came out in the UK. National Dish is out now, published by ONE, an imprint of Pushkin Press. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 08 Oct 2023 | S7 Ep1: What is Good Bread? (Good Bread #1) | 00:29:37 | |
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 is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas. Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. If you haven't already listened to Cereal, the previous Farmerama series about bread made by Katie Revell, I really urge you to. | |||
| 15 Oct 2023 | S7 Ep2: The Price of Consistency (Good Bread #2) | 00:39:13 | |
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 that surrounds bread production. The Body Lab is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. If you haven't already listened to Cereal the previous Farmerama series about bread made by Katie Revel, I can't recommend it highly enough! | |||
| 22 Oct 2023 | S7 Ep3: A Common Language (Good Bread #3) | 00:39:22 | |
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 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 is funded by Farming The Future. Good Bread is hosted and produced by Lucy Dearlove. Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, who was a fantastic exec, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. Thanks also to everyone else who has been part of the series: Fred Price at Gothelney Farm, Rosy Benson at Field Bakery + Mill and Chris Holister at Shipton Mill. Thanks to everyone who contributed to the Breadline! Make sure you listen to Cereal, Katie Revell's Farmerama series about bread. | |||
| 30 Oct 2023 | The Food of a Proud Island Nation with Clarissa Wei | 00:42:35 | |
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 stunning - you’ll hear more about the thought and consideration that Clarissa and her team put into how it looks as well as what it says later in this interview -and it examines the current state of Taiwanese food in incredible breadth and depth. For me, someone completely new to the food of the country, it’s a beautiful and rich education. It was such a pleasure to meet Clarissa via video chat and talk about this book, which involved an astonishing amount of research and recipe development on the ground. I’m a big fan of her work as a journalist - the podcast series she made with Whetstone Radio Collective, Climate Cuisine, is one of my all time favourite listens - and it was so interesting to hear how she approached this book, the subject of which is something hugely personal to her but one which she wanted to approach journalistically, and write as an act of documentation. We talked about how missing home through food sometimes takes unexpected, shifting forms, her culinary collaborator on the book Ivy Chen, and why it was crucial that Made In Taiwan moved away from its original proposal as a “cosy” cookbook and became something deeply political. Made In Taiwan is out now, published by Simon and Schuster. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 30 Nov 2023 | Sit Slurp Leave with Tim Anderson | 00:51:10 | |
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 well as Japanese food more broadly - that took him to live in Japan, which steered the course of his future in many ways, including meeting his wife. Avid food TV watchers in the UK may also remember that ramen was at the heart of his Masterchef story; when he won the series in 20211, ramen was his winning main course in the final. He previously ran a ramen restaurant in Brixton, Nanban, which opened in 2015 and closed in 2021. But although he’s got five cookbooks already to his name, he’s never written a book entirely about ramen….until now. Ramen Forever is out now, published by Hardie Grant. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 03 May 2024 | Against Food as a Benign Good with Lottie Hazell | 00:45:11 | |
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 piece of short fiction about a funeral, an underset blancmange and a broken tooth. I still remember how the piece unsettled me, placing complicated family relationships alongside difficult or reluctant pleasure derived from feeding others; or being fed by others. Her debut novel, Piglet, came out earlier this year and its writing is deeply rooted in what food can mean to us: physically, emotionally and socially. I loved talking to Lottie about Piglet so much! As you’ll hear me tell her in the episode, it was such an interesting experience to encounter such luscious, detailed writing about food in a fictional setting, particularly set alongside scenes of such discomfort. The book made me squirm, in a really intriguing way and I loved how the dishes and tablescapes Piglet makes and consumes dressed the set of her home and work lives. Heads up that if you haven’t read the book, we do talk about specific plot points in it so if you’d prefer to be spoiler free, go and read it first! And the book does touch on themes of body image, weight and some implied references to disordered eating, so if those topics are sensitive to you please take care. You can find a transcript for this episode at leckerpodcast.com. Piglet is out now, published by Doubleday. Find all of the Lecker Book Club reads on my Bookshop.org list. Buy a copy of either/both of the Lecker zines on BigCartel. You can also order print-on-demand merch at Teemill. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. I'm speaking at Interesting24 on 15th May at Conway Hall in London! Buy a ticket to come and watch me talk about kitchens. | |||
| 04 Jun 2024 | Hands On | 00:46:34 | |
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 was invited to attend the school for free at the press day Thanks to the School of Artisan Food for hosting us. Special thanks to Martha Brown, Sally Ann Hunt and Kevan Roberts for the mini workshops (and the lunch) and to Alison Swan Parente for being part of this episode. Thanks to Emily Leary for all her work in getting us all there. | |||
| 14 Jun 2024 | The Terroir of Aubergines with N.S. Nuseibeh | 00:44:51 | |
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 only woman warrior to have fought alongside the Prophet. N. S. Nuseibeh is a British Palestinian writer and researcher, born and raised in East Jerusalem. In Namesake, she weaves her own experiences of anxiety, of racism, of joy, of illness, of cooking in shared houses, of aubergines, with the myths and legends told of her ancestor. All of this makes this a book that I think should be required reading for everyone. You can find a transcript for this episode at leckerpodcast.com. Namesake is out now, published by Canongate. Find all of the Lecker Book Club reads on my Bookshop.org list. This month, all the revenue I would normally get from Patreon, Apple Podcasts and Substack will be donated to mutual aid requests from Gazan people on Operation Olive Branch. If you would like to make your own donation, send me a screenshot and I'll comp you a subscription. Music is by Blue Dot Sessions. | |||
| 15 Jul 2024 | Out of the Box | 00:46:24 | |
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 1-3! Enter LECKER50 to use this excellent offer. You can find a transcript for this episode at leckerpodcast.com. This episode features excerpts from longer conversations published for paid subscribers on Substack and Patreon. 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. | |||
| 31 Jul 2024 | Melek's London | 00:48:13 | |
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 the essay she wrote, The Warehouse, and on London and Kurdish food in general. You can find a transcript for this episode at leckerpodcast.com. The second edition of London Feeds Itself is out now, published by Open City and Fitzcarraldo. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 27 Sep 2024 | Not Separate but Related (Kin with Marie Mitchell) | 00:51:42 | |
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 also be writing about it on Substack and Patreon. Join me there as well! You can listen to the previous episode i made with Marie here. You can find a transcript for this episode at leckerpodcast.com. Kin is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 28 Jan 2025 | S8: Introducing...To Be Delicious: A Cultural Context of MSG in the UK | 00:02:46 | |
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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. | |||
| 31 Jan 2025 | S8 Ep1: The Sweet Spot of Savoury (To Be Delicious #1) | 00:46:23 | |
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 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. 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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now. | |||
| 07 Feb 2025 | S8 Ep2: Evolution Not Fusion (To Be Delicious #2) | 00:46:26 | |
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 how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami. 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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. | |||
| 14 Feb 2025 | S8 Ep3: The Frontline of MSG (To Be Delicious #3) | 00:47:51 | |
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, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food.
Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops. 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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. | |||
| 21 Feb 2025 | S8 Ep4: Make a Home (To Be Delicious #4) | 00:49:52 | |
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 chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. 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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. | |||
| 28 Feb 2025 | S8 Ep5: Shaken and Stirred (To Be Delicious #5) | 00:41:44 | |
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.
Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan’s new TV show, Mr Lyan’s Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS 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 think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. | |||
| 14 Mar 2025 | Anna Sulan Masing Blames the Victorians | 00:46:52 | |
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, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 24 Mar 2025 | The Lost Food of Soho | 00:03:52 | |
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 worked closely with through the production of this piece, and to the other Vittles editors who provided crucial feedback. Cast Hilary Armstrong – writer, worked in Andrew Edmunds Marcus Harris – DJ/promoter Russell Davies – creator of eggbaconchipsandbeans Jeremy Lee – chef proprietor of Quo Vadis Christine Yau – former owner of Y Ming Darren Coffield – artist and author of Tales From The Colony Room: Soho’s Lost Bohemia Iain Sinclair – author Polly – sex work and organiser with SWARM Megan Macedo – writer and former Sister Ray employee | |||
| 28 Mar 2025 | The Fundaments of a Crêperie with Penelope Foster | 00:36:37 | |
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 subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 11 Apr 2025 | Gastro-Spirituality with Jenny Lau | 00:54:47 | |
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 subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. | |||
| 23 Sep 2016 | S1 Ep1: TEASER: Masala Wala | 00:01:16 | |
COMING SOON! Episode 1: Masala Wala Here's a little teaser of the first episode, featuring Saima from Masala Wala. | |||
| 04 Oct 2016 | S1 Ep1: The Women of Masala Wala Cafe | 00:18:49 | |
Lecker is a brand new podcast hosted and produced by Lucy Dearlove seeking out personal stories of the life-changing power of food. In Episode 1, the mother and daughter team behind South London Pakistani restaurant Masala Wala open their doors to their kitchen to cook channa masala and talk running a family business, women in the food industry and the curry crisis... | |||
| 07 Nov 2016 | S1 Ep2: Cooking As Social Groundwork with Rebecca May Johnson | 00:26:32 | |
Rebecca May Johnson is a food writer and cook based in Peckham, South London. She cooks a lunch inspired by River Café's deceptively simple pasta sauce, Claudia Roden and the aisles of Turkish Food Centre, Camberwell and talks breakfast proposals, the mysteries of garlic and cooking as social groundwork. Lecker is a podcast about the life-changing power of a good meal, where guests spill the beans while they cook. Produced and hosted by Lucy Dearlove. Illustration by Ben McDonald | |||
| 07 Dec 2016 | S1 Ep3: Korean Food in Translation with Matthew Jordan & Bohwa Kang | 00:26:27 | |
Matthew & Bohwa have just started The Little Korean, a Korean streetfood business based on Teesside. In their kitchen in Norton, they make traditional mandu (dumplings) to Bohwa's mum's recipe and talk kimchi fridges, the importance of colour in Korean dishes and food as a cure for homesickness. Lecker is a podcast about the life-changing power of a good meal, where guests spill the beans while they cook. Produced and hosted by Lucy Dearlove. Illustration by Ben McDonald | |||
| 08 Mar 2017 | S1 Ep4: Francesca Baker's Recipes For Recovery | 00:13:14 | |
A few years ago, Francesca Baker had the idea for a recipe book specifically designed for people recovering from eating disorders. Eating and Living: Recipes For Recovery was born - I met her to talk about how it came about. Lecker is a podcast about the life-changing power of a good meal, where guests spill the beans about their lives in food. Produced and hosted by Lucy Dearlove. (cn: food, eating disorders, eating disorder recovery - you can find a transcript here https://docs.google.com/document/d/1E3QiAK7SfmO4vMnb6ueJ5kYGIfL6-qoNGVu16Ju14Fw/edit?usp=sharing ) Eating and Living: Recipes for Recovery - edited by Francesca Baker. Buy here: https://eatinglivingrecovery.wordpress.com/ All the money from sales goes to B-EAT, the national eating disorder charity: https://www.b-eat.co.uk/ Music: Blue Dot Sessions - Grand Fell Blue Dot Sessions -Stillness via freemusicarchive.org under Creative Commons licence https://creativecommons.org/licenses/by-nc/4.0/ | |||
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