This week, Gilly is with the author of The Smallest Restaurant in Paris, Rachel Khoo

Now, you may know her as the author of The Little Paris Kitchen and the star of the BBC’s cooler original version of Emily in Paris - without the haute couture or the PR job, a young Brit abroad, feeling her way through being in Paris and cooking in her tiny kitchen.

Now she’s written a memoir about those years, and – whisper it - published it herself. A self-published book by someone with 400k followers on Instagram? How? Why? Well, as we find out, Rachel has never been the kind of girl to do what she’s told.

In true Rachel Khoo spirit, Gilly is paving her own streets of gold on this podcast through the economy of kindness. If you like what you hear,  do click here to make a contribution.

Then pop over to Substack for Extra Bites of Rachel and the recipe for the baby baguettes from her food moments.

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This week, we're with travel and food writer, Sudi Pigott to Consider the Anchovy.

Part memoir, largely a travelogue, this is a deep dive into the story of a big hitting little fish. Stuffed with maverick, rakish characters, it's a passionate manifesto making the case for the anchovy as a leading mover and shaker in world culinary history. 

Rachel Roddy described it as "an anchovy odyssey, a journey in search of a small fish of enormous importance — fascinating, unexpected and utterly enticing." 

Pop over to Gilly's Substack for Extra Bites of Sudi and a recipe from the book.

If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. 

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This week, we're with Ella Risbridger and The Kitchen Book

Now, we know Ella intimately through her memoirs, Midnight Chicken and The Year of Miracles, both of which blended grief, joy, love and loss with food, gathering serious accolades and scooping up the awards. Here, she’s happy. Her life is good. Her writing is full of joy and the reception over on Instagram in particular has been effusive. And it’s an instant Sunday Times bestseller.

Pop over to Gilly's Substack for Extra Bites of Ella and a recipe from The Kitchen book.

If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.

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This week, we're with three of the judges from this year’s World Food Photography Awards which took place earlier this week at The Mall Galleries in London.

The competition, first known as the Pink Lady Food Photographer of the Year, has pretty much put food photography on the map since 2011. With more than 120,000 entries from nearly 100 countries over that time, this year the judging panel led by legendary food photographer David Loftus, assessed 9000 images from professional and amateur photographers from 50 countries.

Gilly caught up with 3 of the judges, food stylist, Sal Henley, Skye Trayler of the London-based agency At Trayler and Angela Nicholson, founder of SheClicks, an award-winning community for female photographers to talk through the runners up and winning images in two of the categories. 

Pop over to Gilly's Substack to see the images for the runners up and the winners of those two categories on Extra Bites. And if you’d like to support this ad and sponsor free podcast, just click here to contribute to Gilly's economy of kindness.

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This week, we’re off to lunch with Chetna Makan, the Bake Off semi finalist who has become one of our national treasures with her massive YouTube channel, Food with Chetna. Her latest book 5 Ingredient Indian is yet another way of making Indian food simple enough to cook for quick weekday suppers while keeping all the flavour.

Pop over to Substack for Extra Bites of  Chetna, and a recipe from the book.

And if you like what you hear on this ad and sponsor free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.

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This week, we're back at Cooking the Books live in Brighton with Felicity Cloake (and Wilf the Wonderdog) to talk about her debut novel, The Underdog.

We know Felicity from her Bridget Jones-on-a-bike style adventures across France in One More Croissant for the Road, the UK in Red Sauce, Brown Sauce and America in Peach Street to Lobster Lane. But she's also the Queen of Culinary Perfection in her Guardian column, How to Cook the Perfect..., and has somehow managed to combine both personalities in Katy, the hapless protagonist in her first rom com. Gilly finds a thin line between fact and fiction.

Pop over to Gilly's Substack for Extra Bites and a recipe for one of Felicity's food moments whipped up by Jo at Sussex Surplus.

And if you’d like to support this ad and sponsor free podcast, don’t forget to click here to contribute whatever you like.

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This week, we meet Jago Rackham to talk about his first book, To Entertain: Instructions for a Dinner Party.

But the book is not quite what it seems. The millennial Substacker who hosts supper clubs and pop-ups fashioned as dinner parties,  has, with his long term partner, the artist Lowena Hearn, earned the social media title of East London’s power couple. But Gilly finds a rather old-school English couple from another time among the pages of this very literary book.   

 Pop over to Gilly's Substack for Extra Bites of Jago including his playlist, and to see Lowena's art.

And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.

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This week we’re with the prince of plants, Hugh Fearnley-Whittingstall and his High Fibre Heroes.

Hugh and Gilly have been talking about the national diet for years on this show and before it was even born. They both campaign with the Food Foundation for policy change to make healthier food more accessible for every child in the UK, and Hugh's last book How to Eat 30 Plants a Week was all about adding way more colour and texture to the nation’s plate. Now he’s joined the growing family of fibre authors banging in some beans and plenty of veg for the sake of our health.

Pop over to Gilly's Substack for Extra Bites of Hugh and two recipes from the book.

Click to listen to The Food Foundation Podcast's Bang in Some Beans mini series produced by Gilly.

And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.

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This week, we’re back at Patio in Brighton for Cooking the Books Live with Tim Anderson and his latest book, JapanEasy Kitchen

In front of a live audience, we find out about the nine magical Japanese pantry staples which Tim says can transform anything we want to cook, how this white man from Wisconsin has claimed the space in British food media as Mr Japanesasy and his insider tips for the best Japanese finds. We start by talking through his cannon of books ready to be signed and sold on the pop up CookBookBake stall at Patio and noticing just how beautiful they are. 

 Pop over to Gilly's Substack for Extra Bites of Tim and a recipe from JapanEasy Kitchen. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.

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This week, we’re looking in depth at the shortlists in the food categories at the Fortnum and Mason Awards with Marie Mitchell, one of the judges and last year’s award winner for her debut cookery book, Kin.

Under the guiding eye of Mark Diacono who played head judge this year, Marie along with fellow judges, Ravinder Bhogal and Richard Bertinet have plucked the best of the best in food and drink – books, podcasts, radio, TV and social media - talks through the shortlists in the food categories, and how it feels to be one of last year’s winners. 

No Extra Bites this week, but if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.

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