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Good Food

Join host Samuel Goldsmith every Tuesday as he chats with cooks, chefs, and food lovers. In each episode, Samuel dives into a sparkling conversation about the guest's life, their journey in the food and drink world, and, of course, their passion for food. Expect plenty of laughs, life lessons, and unforgettable stories from the people behind the plates.
The fun doesn't stop there! Tune in for sections like My Favourite Dish, where the guest discusses their favourite dishes and how they've made them their own, Cookery Confessions, where guests share their funniest kitchen mishaps and culinary secrets, and Quick Fire Questions, a rapid round of surprises that reveal more about their tastes and quirks.
 Plus, on Thursdays, get a taste of new recipes in our bonus episodes—easy-to-follow cook-alongs to bring the flavours of the conversation to your kitchen. 

Do scroll back in the feed to our archive including special episodes hosted by Tom Kerridge, Orlando Murrin and Mallika Basu.

The Good Food podcast has featured guests such as: Jamie Oliver, Nadiya Hussain, Michel Roux, Ainsley Harriot, Gennaro Contaldo, Claire Richards, Fred Sirieix, Big Zuu, Tess Daly, Liz Bonnin, Becky Excell, Professor Tim Spector, Rukmini Iyer, Riyadh Khalaf, John Whaite, Crystelle Pereira, Paul Ainsworth, The Hairy Bikers, Marcus Wareing, Sabrina Ghayour, Jane Dunn and Atul Kochhar. 
Discussing topics such as BBQ, fermenting, brunch, spices, Eurovision, Caribbean flavours, sustainability, chocolate, Spanish cuisine, vegan cooking, Bake Off, airfryers, health, wellbeing, nutrition, slow cookers, cocktails, pancakes, pressure cookers, seasonal food and cocktails.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
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Spiced coconut chicken

Join the conversation with Britain's beloved food writer, Diana Henry, as she discusses her experiences, culinary philosophies, and her new book 'Around the Table: 52 Essays on Food and Life.' Learn about her background, writing process, family influences, and the importance of simplicity and connection in cooking. From her sons’ cooking adventures to her candid insights on the challenges and joys of food writing, this episode offers an intimate look into Diana’s world. Discover her favorite dishes, memorable meals, and personal stories that continue to shape her culinary journey.

 

Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started.
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Diana Henry on British food writing, favourite dishes, and the journey from TV to cookbooks

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com
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Chapli Kebab

Join host Samuel Goldsmith for a flavourful journey as he sits down with acclaimed chef and bestselling author Sabrina Ghayour. In this episode, Sabrina shares her passion for modern Middle Eastern cuisine, the stories behind her signature dishes, and the cultural influences that have shaped her culinary career. Discover the secrets to bringing vibrant spices and bold flavours into your own kitchen, and hear Sabrina’s insights on food, family, and the art of hospitality. Whether you’re a seasoned cook or just starting out, this conversation will inspire you to explore new tastes and traditions. Tune in for delicious inspiration and a fresh perspective on the world of food.
Sabrina Ghayour is an award-winning British-Iranian chef, food writer and Sunday Times bestselling author, celebrated for her vibrant take on Middle Eastern and Persian cuisine. Born in Tehran and raised in London, she built her reputation hosting popular supper clubs that showcased her bold, accessible style of cooking. Known as the “Golden Girl of Persian cookery,” Sabrina has authored acclaimed books including Persiana, Sirocco, Feasts, Bazaar and Flavour. Persiana Easy, her most recent book, is out now. Sabrina’s recipes champion fresh ingredients, big flavours and the joy of sharing food. Through her writing and media appearances, she has inspired home cooks worldwide to explore the richness of Middle Eastern food.
Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started.
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Sabrina Ghayour on Persian cooking and how a Twitter joke led to her success

Cottage Pie

Join Fleur & Keshia East as they share the inspiring story behind Curl Kitchen, the innovative brand that blends the worlds of food, family, and haircare. In this episode, the sisters open up about their journey as entrepreneurs, the cultural traditions that shaped their vision, and how food became a powerful symbol of love and connection in their lives. Discover how Curl Kitchen was born from a passion for celebrating natural beauty and heritage, and learn how Fleur & Keshia have created a unique synergy between nourishing recipes and holistic haircare. There is, of course, also talk about Fleur’s time on X Factor and Strictly Come Dancing. From heartfelt family memories to practical tips for embracing your roots, this conversation is packed with insights, laughter, and inspiration. 
Fleur East is a versatile performer, presenter, and broadcaster with credits across music, television, and film. She currently stars in the BBC drama Phoenix Rise and has also appeared in Ted Lasso and the feature film Tomorrow Morning. Fleur first rose to prominence as runner-up on The X Factor, becoming the first contestant to top the UK iTunes chart during the show. Since then, she has established herself as a popular broadcaster, fronting Hits Radio’s Breakfast and Saturday Morning shows, co-hosting ITV’s The Void with Ashley Banjo, and presenting on Ant and Dec’s Saturday Night Takeaway. In 2020, she launched her successful podcast The Reality of Reality TV. Fleur also wowed audiences as a finalist on Strictly Come Dancing in 2022, confirming her status as one of the UK’s most dynamic entertainers.
Keshia East is a London-based make-up artist, content creator and entrepreneur whose work champions self-love and natural beauty. As the founder of No Knot Co Ltd, she designs hair tools tailored for waves, afros, curls and kinks — a business born from personal experience and launched during lockdown in 2020. Keshia studied History at Queen Mary University, building freelance make-up experience before growing a sizeable digital audience. Keshia regularly posts tutorials, hair hacks, product reviews and beauty advice on social media. She’s worked with major brands like MAC Cosmetics, Benefit, Superdrug, and Beauty Bay, and is recognised as a role model for young women, especially women of colour, in the beauty industry.
Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started.
Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fleur & Keshia East on West African flavours, family recipes and supporting each other

Polish dumplings (pierogi)

Join host Samuel Goldsmith as he welcomes the vibrant and inspiring Janusz Domagała. Star baker, cookbook author, and fan favourite from The Great British Bake Off. In this episode, Janusz shares his colourful journey from baking in his family kitchen in Poland to winning hearts on national TV and beyond. Discover the stories behind his debut cookbook "Baking with Pride," the creative process of turning his home into a cake-inspired Instagram sensation, and the lessons learned from high-pressure baking competitions. Janusz opens up about his favourite dishes, kitchen disasters, and the importance of cooking with love, pride, and a sense of humour. Whether you’re a passionate home baker, a Bake Off superfan, or just love a good food story, this episode is packed with laughter, heartfelt moments, and practical tips you can use in your own kitchen.Janusz Domagała became the instant stand-out star on 2022's Great British Bake Off when he rightfully declared himself the "Star Caker in the Bake week" in episode one. Having moved to the UK from Poland 11 years ago, Janusz not only achieved his dream of appearing on the show but also went through to the semi-finals and his popularity with the British (and international) public has only grown along with this journey. A keen LGBTQIA+ activist, Janusz was named Gaydio's LGBTQ+ champion of the year 2023, is a regular at British Pride events and lives in Brighton with his partner and their sausage dog, Nigel.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started.
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Janusz Domagala on Bake Off, wedding cakes and turning his home into a cake

Homemade Pasta Dough

Samuel Goldsmith chats with food writer Jon Watts about second chances, speedy cooking, and why roast potatoes make or break Sunday lunch. Jon traces his journey from a prison kitchen and the DofE to Jamie’s Italian, a viral chocolate-orange cheesecake, and a hit “Speedy” cookbook series. Expect risotto tips (hello, “three cracks”), fennel-spiked sausage ragù, testing recipes with followers, and the joy of feeding friends - plus a shock confession: he can’t stand mash.

Jon Watts is a professional chef, recipe creator, and social media influencer. After serving six and a half years in a young offenders’ institute, he chose a new path through cooking, becoming the first in custody to achieve all three Duke of Edinburgh awards. After release, he worked at a Jamie Oliver restaurant before going independent. Now nationally recognised through social media and TV, Jon inspires audiences from businesses to at-risk youth with his powerful story.

Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started.
Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jon Watts on turning prison kitchen lessons into bestselling cookbooks and comfort food

Host Tom Kerridge sits down with Award winning restaurateur and food writer Atul Kochhar to discuss his favourite spices and his top tips for using them. Plus, Atul tells us his favourite dish and how a cooking disaster turned into one of his bestselling dishes.
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Tom Kerridge and Atul Kochhar on how to spice up spring

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