This week, we’re off to Seoul with British-Korean writer, Su Scott.

Su has lived in Britain longer than she lived in Korea where she grew up, and has raised her own daughter in London. But her latest book, Pocha tells the story of the country she left behind, her family and the food they shared, often in the pochas, the covered markets and food stalls which are about so much more than food. 

Click here for Extra Bites of Su on Gilly's Substack

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This week, as the UK (and France) go to the polls, Gilly chats to Hugh Fearnley-Whittingstall about the best way to support the NHS, his latest book How to Eat 30 Plants a Week.

Last time we met to talk about the River Cottage’s Good Comfort, his message was to swap out the less healthy ingredients for more, eating healthily not by taking stuff out of them, but by putting more in. This time, he’s upped his game and using the best of the latest science, he’s showing us how to eat 30 different plants a week.

Click here for Extra Bites of Hugh and here for the Food Foundation's Manifesto on how to put your own pressure on the next government to create a healthier nation.

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This week in an extra episode in the run up to the UK General Election to remind everyone why we must get the next government to fix the food system, Gilly meets Chris Van Tulleken, TV, radio and infectious diseases doctor who catapulted the term ultra processed food into the public consciousness in 2023 with his book Ultra Processed People.

Now out in paperback, Gilly asks him about power, politics and the ultra processing food industry.  

Click here for Extra Bites of Chris on Gilly's Substack, and here for more information on the various parties' takes on food policy from the Food Foundation.

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This week, we’re with Giulia Crouch to look at the diet of the Blue Zones that will make us not only live long and healthy lives, but is the Happiest Diet in the World.

A little known fact: the very first book Gilly wrote back in 1993 on the back of a Channel 4 series called Food File was The Mediterranean Health Diet: the delicious way to lose weight and live longer. The TV show and the book was about a village in Southern Italy which scientists  had discovered best diet in the world – and the reflected the interest in what even the Government back then was telling us would save our NHS, already buckling under the weight of diet-related disease. 30 years later, many Western societies are obesogenic s with increasing numbers living in food insecurity, undernourished by an all powerful fast food industry. Gilly asks Giulia why she thinks we’re still trying to work out how to eat well.

Head over to Gilly's Substack for more from Giulia's Happiest Diet in the World

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This week, we’re with Irish chef, Anna Haugh to talk about her first cookbook, Cooking with Anna.

Anna is a massive part of the story of British food culture, leaving Dublin as a young woman to cook in the steamiest kitchens in London – Shane Osborn’s Pied a Terre, Philip Howard’s The Square and Gordon Ramsay’s London House.

But in 2019, she opened her own, Myrtle in Chelsea, more than a nod – a deep bow to Myrtle Allen, the doyenne of Irish cuisine and the inspiration behind Darina Allen's legendary Ballymaloe Cookery School  

Click here for Extra Bites from Anna at Gilly's Substack

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This week, we’re talking to friend of the show, Mark Diacono about his latest book, Vegetables.

This is a book packed with ideas about how to get more from food from the land, a journey through the seasons which Ottolenghi calls 'simple, soulful, seasonal.' Bee Wilson calls it 'joyful', and Julius Roberts says it's 'an inspiring veg bible'. But for a gardener like Mark, it was Monty Don calling it 'a wonderful book, something truly inspiring and beautiful' that brought life to full circle.

Head over to Gilly's Substack for Extra Bites from Mark.

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In this special extra episode on the morning after the Guild of Food Writers Awards 2024, we leaf through some of the best food writing of the year in four of the 16 categories to explore what judges Laura Nickoll, Lyndon Gee, Kalpna Woolf and Fliss Freeborn were looking for in their shortlists.

Click here for the Awards brochure and the full set of categories and nominees.

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This week, we’ve been invited to a Chinese Banquet with the word on Chinese food, Fuchsia Dunlop.

Her multi award winning book, Invitation to a Banquet is a huge and deep dive into Chinese life through the prism of food. After 30 years of writing about Chinese food culture, she has a seat at the table most of us can have no idea about.

Click here to head over to Gilly's Substack for Extra Bites of Fuchsia’s China.

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This week, we’re off to the jungles of Colombia and... London with Modern Medicine Woman, Frankie Paz 

Her book Plant Feasts is about how to live in the concrete jungle or the madness of modern life with the wisdom of the ancients. It’s about slowing down and finding how to live – how to really live by connecting with friends, family and nature – even if, like her, you live in a city.

Click here for Gilly's Substack to get Extra Bites of Frankie's wisdom for life.

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This week, we’re off on an Italian road trip along the coast of the Tyrrhenian Sea with Amber Guinness and her latest book Italian Coastal.

We first met Amber a couple of years ago on Cooking the Books when she told us about her book A House Party in Tuscany, the story of restoring and reclaiming her childhood home. This time, she takes us to some of the hidden gems of her family holidays from Maremma to The Aeolian Islands, cooking up food and memories along the way.

Head over to Gilly's Substack for Extra Bites of Amber.

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