Episodes

  • Smoky hake, beans & greens

    Smoky hake, beans & greens
    Jul 2 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 mins
  • Andrej Urosevic aka AndrejCooksFish on eating all 35,000 species of fish

    Andrej Urosevic aka AndrejCooksFish on eating all 35,000 species of fish
    Jun 30 2026
    Before he became one of the internet's best-known fish experts, Andrej was stuck in a corporate career that left him miserable. In this episode of the Good Food Podcast, he shares the remarkable journey that took him from spreadsheets to Le Cordon Bleu, opening his own oyster bar, becoming one of the world's few certified fish sommeliers, and embarking on a mission to cook every fish species on Earth. Along the way, Sam and Andrej discuss why the UK has such a strange relationship with seafood, why his GP told him to eat less fish, and the unforgettable meal that first sparked his lifelong obsession with the sea. Expect plenty of laughs, strong opinions on fish and chips, and a confession involving KFC that's almost as surprising as his love of chicken feet. Whether you're a seafood fanatic or someone who's only ever ordered cod and chips, this is a fascinating conversation about curiosity, craftsmanship, and finding the courage to completely change your life. In this episode: * How Andrej became a certified Fish Sommelier * Why he left the corporate world for food * The mission to cook every fish species * What makes great fish and chips * The surprising truth about the UK's seafood culture * Chicken feet, KFC and quick-fire confessions Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    46 mins
  • Brown sugar pavlova with fruit

    Brown sugar pavlova with fruit
    Jun 25 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    6 mins
  • Donna Hay on Perfectly Imperfect Cooking

    Donna Hay on Perfectly Imperfect Cooking
    Jun 23 2026
    This week on the Good Food Podcast, Sam sits down with Australian food icon Donna Hay to talk about her new book Sunshine, Lemons & Sea Salt, the stories behind her signature style, and why sharing food is always better than serving individual plates. From turning down a job offer from Martha Stewart to creating one of the world's most successful food magazines, Donna reflects on the career-defining moments that shaped her approach to cooking, publishing and creativity. She also shares the inspiration behind her Disney+ series Coastal Celebration, explains what makes a recipe truly TV-worthy, and reveals why she's encouraging a new generation of cooks to put down TikTok and pick up a trusted cookbook. Along the way, there's plenty of laughter, a passionate defence of pavlova, a disastrous barbecue that ended with the fire brigade kicking down her front door, and an unexpected deep dive into the Australian love affair with Delta Goodrem. Plus, Donna takes on our quick-fire questions, reveals her favourite recipe from the new book, and explains why good food is really all about good memories. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    51 mins
  • Golden egg & onion fried rice

    Golden egg & onion fried rice
    Jun 18 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    5 mins
  • Nigel Ng aka Uncle Roger on MSG and the best egg fried rice

    Nigel Ng aka Uncle Roger on MSG and the best egg fried rice
    Jun 16 2026
    What happens when a data scientist quits his job, loses everything to COVID, and accidentally becomes one of the biggest food creators on the internet? In this episode, Samuel Goldsmith sits down with Nigel Ng, the man behind Uncle Roger, to talk about his journey from broke comedian microwaving £3 curries to opening restaurants and publishing his debut cookbook. Nigel shares how a lockdown reaction video turned into a global phenomenon, why MSG is the most misunderstood ingredient in your kitchen, and what it took to import an $80 flower from Ecuador for a single recipe. In this episode, you'll hear about: - The origin of Uncle Roger and the viral egg fried rice video - Why Nigel quit data science just six months before the pandemic - His new London restaurant Kawan and the design philosophy behind it - The truth about MSG: what it is, why people fear it, and how to use it - His debut cookbook with Simon & Schuster and the painstaking process behind it - Malaysian street food culture vs. British pub culture - His pitch to Jamie Oliver (Jamie, ball's in your court) - Quick-fire round: truffle is a waste of money, Wagamama's is the worst thing he's eaten, and he'd dine with Cloud from Final Fantasy VII 🎙️ Listen now and subscribe to the Good Food Podcast wherever you get your podcasts. For more recipes and inspiration, visit goodfood.com or download the app. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    43 mins
  • Falafel Burger

    Falafel Burger
    Jun 11 2026
    Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    5 mins
  • Honey & Co's Itamar Srulovich and Sarit Packer on why there should always be food left on the table

    Honey & Co's Itamar Srulovich and Sarit Packer on why there should always be food left on the table
    Jun 9 2026
    This week, Samuel Goldsmith is joined by husband-and-wife duo Sarit Packer and Itamar Srulovich, the founders of Honey & Co, to talk about food, hospitality, and the joy of feeding people. From their childhood food memories, one shaped by English cooking, the other by the rich flavours of Jerusalem and the wider Middle East, to building one of London’s most beloved restaurant groups, Sarit and Itamar share the story behind Honey & Co and their latest cookbook, Honey & Co: The Daily Dish. We chat about why “Middle Eastern food” is more of a sensibility than a cuisine, the dishes they could happily eat for the rest of their lives, and the cultural differences between British politeness and Middle Eastern generosity at the dinner table. They reveal their biggest kitchen disaster involving worms, sand and pasta, debate the merits of tahini, confess their love for Doritos and McDonald’s milkshakes, and explain why good food always comes down to three things: love, attention and ingredients. Warm, funny and full of delicious tangents, this episode is a celebration of cooking, community and finding joy in everyday meals. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    51 mins