Desert Island Dishes

My guest today is Liz Earle MBE

Liz is many things. She is a serial entrepreneur – having founded and built the hugely successful company Liz Earle Beauty. More than that she is an author – having written no less than 36 books to date. She is also a TV presenter and a wellness entrepreneur.

She is the founder of Liz Earle Wellbeing - a wellness website, You Tube channel, podcast and quarterly magazine.

Liz has said:

“My working mantra has always been: build it slow to build it strong. Crawl, walk, then run to build a business that will stand the test of time. You must have an absolute passion for what you do, as running a business will consume your life.”

Liz Earle is a true inspiration and I am a long time fan so it was amazing to sit down and chat to Liz about the foods that mean the most to her and to find out about how she’s got to where she is. I learnt a whole lot and I’m not kidding when I tell you I’ve been guzzling Kefir – if it makes me look half as good as Liz I will be over the moon.

Desert Island Dish: Really good grass fed steak served with fat chips with the skin on and organic Heinz tomato ketchup

Luxury item: griddle pan

Don’t forget to go to the website www.desertislanddishes.co for the full list of episodes plus the recipes I’ve created inspired by each episode.

Come and say on Instagram @madebymargie and find Liz at @lizearleme

Thanks for listening!

My guest today is Uyen Luu.

Uyen Luu is a writer, cook, photographer and food stylist. She runs supper clubs and the UK’s only dedicated Vietnamese cooking classes in her Hackney studio. She writes and blogs about food, recipes and travel. She’s worked with a whole host of amazing people including Raymond Blanc and Jamie Oliver to name just a few. Her cookbook, My Vietnamese Kitchen was a roaring success and you know her food is incredible when there is a tweet from Ottolenghi declaring himself to be the luckiest person alive as he was about to eat her food.

We talk everything from escaping to London from war torn Vietnam, the delights of school lunches and spam fritters. We talk about starting a business straight out of school and all the good things that can come from that business not necessarily succeeding. We discuss the changing face of Hackney, pioneering a food movement and the poet who makes the best crème caramel in Vietnam.

I’ve been lucky enough to go to Uyen’s supperclubs and they are just amazing and whilst I haven’t managed to go to one of her cooking classes I am going in June – so if you’re keen you should come along too! Her food is beyond amazing and it’s so fun to learn a different type of cuisine. Top tip about using the fish sauce in Italian cooking, I will definitely be trying that.

Please can we also take a moment to appreciate the idea of tuna sashimi with chips and wasabi mayonnaise? That sounds like heaven on a plate.

Desert Island Dish: Her Grandmother’s soup

Luxury item: Really good quality fish sauce

Don't forget to subscribe, rate and review - it really does help others to find the podcast which is obviously great! Come and say hello on Instagram @madebymargie and don't forget to check out www.desertislanddishes.co for lots of recipes

Thanks for listening! x

Hosted on Acast. See acast.com/privacy for more information.

My guest today is Uyen Luu.

Uyen Luu is a writer, cook, photographer and food stylist.

We talk everything from escaping to London from war torn Vietnam, the delights of school lunches and spam fritters. We talk about starting a business straight out of school and all the good things that can come from that business not necessarily succeeding. We discuss the changing face of Hackney, pioneering a food movement and the poet who makes the best crème caramel in Vietnam.

I’ve been lucky enough to go to Uyen’s supperclubs and they are just amazing and whilst I haven’t managed to go to one of her cooking classes I am going in June – so if you’re keen you should come along too! Her food is beyond amazing and it’s so fun to learn a different type of cuisine. Top tip about using the fish sauce in Italian cooking, I will definitely be trying that.

Please can we also take a moment to appreciate the idea of tuna sashimi with chips and wasabi mayonnaise? That sounds like heaven on a plate.

Desert Island Dish: Her Grandmother’s soup

Luxury item: Really good quality fish sauce

Don't forget to subscribe, rate and review - it really does help others to find the podcast which is obviously great! Come and say hello on Instagram @madebymargie and don't forget to check out www.desertislanddishes.co for lots of recipes

Thanks for listening! x

My guest today is Thomasina Miers

In 2005 Thomasina was the first winner of the revamped masterchef. She is now a Chef and food writer. She is also the owner of Wahaca, the seriously successful chain of Mexican restaurants.

She has written 7 books to date, has a regular column in The Guardian, has opened another restaurant called DF MEXICO.

In total she employs around 1500 people, she has three young children and is basically super -woman!

Desert Island Dish Dauphinoise potatoes with steak, the café de paris butter from the restaurant 6 portland road and a bitter leaf with vinaigrette

Pudding: loads of cheese and biscuits and chocolate

Luxury item: olive oil

Thank you for listening! Don't forget to subscribe, rate and review. Thank you!

Margie

@madebymargie

Hosted on Acast. See acast.com/privacy for more information.

My guest today is Thomasina Miers

In 2005 Thomasina was the first winner of the revamped masterchef. She is now a Chef and food writer. She is also the owner of Wahaca, the seriously successful chain of Mexican restaurants.

She has written 7 books to date, has a regular column in The Guardian, has opened another restaurant called DF MEXICO.

In total she employs around 1500 people, she has three young children and is basically super -woman!

Desert Island Dish

Pudding: loads of cheese and biscuits and chocolate

Luxury item: olive oil

Thank you for listening! Don't forget to subscribe, rate and review. Thank you!

Margie

@madebymargie

My guest today is Rosie Birkett

Rosie is a food writer, food stylist and author. She has written 3 cookbooks and has been writing about chefs, restaurants, and food since 2008.

Rosie’s recipes and food styling have appeared on the cover of BBC Good Food Magazine Olive Magazine, and been featured in The Telegraph, Red magazine , Grazia, In Style and Guardian Cook.

Of her brilliant book : a lot on her plate – it was said by none other than Michel Roux Jr:

“In a culinary world full of froths, foams and smears this is a book for those that love real food. It s a breath of fresh air and a feast for the eyes, full of mouth-watering recipes to excite the palate and take you to a gastronomic heaven. “

Rosie genuinely makes delicious food and her passion is clear. I love the breadth of her food, meaning she is equally as happy with a bacon sandwich as she is with the best spaghetti vongole Venice has to offer. There’s nothing faddy about her food, it’s just honest, delicious grub. That’s not to say it doesn’t look fantastic, because it does. Rosie’s food styling is gorgeous and makes you want to dive head first into everything she posts safe in the knowledge it will taste as good as it looks.

Desert Island Dish:

Fish and chips with a chip butty on the side

Luxury item: Cyril the whippet

Hosted on Acast. See acast.com/privacy for more information.

My guest today is Rosie Birkett

Rosie is a food writer, food stylist and author. She has written 3 cookbooks and has been writing about chefs, restaurants, and food since 2008.

Rosie’s recipes and food styling have appeared on the cover of BBC Good Food Magazine Olive Magazine, and been featured in The Telegraph, Red magazine , Grazia, In Style and Guardian Cook.

Of her brilliant book : a lot on her plate – it was said by none other than Michel Roux Jr:

“In a culinary world full of froths, foams and smears this is a book for those that love real food. It s a breath of fresh air and a feast for the eyes, full of mouth-watering recipes to excite the palate and take you to a gastronomic heaven. “

Rosie genuinely makes delicious food and her passion is clear. I love the breadth of her food, meaning she is equally as happy with a bacon sandwich as she is with the best spaghetti vongole Venice has to offer. There’s nothing faddy about her food, it’s just honest, delicious grub. That’s not to say it doesn’t look fantastic, because it does. Rosie’s food styling is gorgeous and makes you want to dive head first into everything she posts safe in the knowledge it will taste as good as it looks.

Desert Island Dish:

Fish and chips with a chip butty on the side

Luxury item: Cyril the whippet

My guest today is Simon Rimmer

Simon is probably best known as the co-presenter of Channel 4's Sunday Brunch.

Simon has presented a whole host of different TV programmes over the years, and he’s also written five very successful books and he regularly writes for food magazines.

He is a chef/owner of nine restaurants in the north west of England and one in Dubai. Many people may not know that Simon has a degree in fashion and textile design and actually used to be a textile designer and ceramic decorator.

*Desert Island Dish:

Glass of Billecart-Salmon Rose to start before moving on to Kingfisher lager

Indian banquet:

To start: tandoori fish, tandoori lamb chops, plain naan, samosas, onion bhajis,

Main course: chicken tikka masala, saag lamb, prawn madras, pilau rice, poppadoms,

Pudding: Ras Malai

Luxury item: limitless supply of books*

Don’t forget to head to www.desertislanddishes.co for the recipe I’ve created inspired by Simon’s choice of Desert Island Dishes.And you can find me on Instagram @madebymargie and twitter too but it’s a lot doing both isn’t it? So mainly instagam

I will see you next week, thanks for listening!

Hosted on Acast. See acast.com/privacy for more information.

My guest today is Simon Rimmer

Simon is probably best known as the co-presenter of Channel 4's Sunday Brunch.

Simon has presented a whole host of different TV programmes over the years, and he’s also written five very successful books and he regularly writes for food magazines.

He is a chef/owner of nine restaurants in the north west of England and one in Dubai. Many people may not know that Simon has a degree in fashion and textile design and actually used to be a textile designer and ceramic decorator.

*Desert Island Dish:

Glass of Billecart-Salmon Rose to start before moving on to Kingfisher lager

Indian banquet:

To start: tandoori fish, tandoori lamb chops, plain naan, samosas, onion bhajis,

Main course: chicken tikka masala, saag lamb, prawn madras, pilau rice, poppadoms,

Pudding: Ras Malai

Luxury item: limitless supply of books*

Don’t forget to head to www.desertislanddishes.co for the recipe I’ve created inspired by Simon’s choice of Desert Island Dishes.

I will see you next week, thanks for listening!

This week's guest is Ed Kimber

You may well know him by his pen name: The Boy Who Bakes.

Ed Won the first ever season of GBBO Way back in 2010.

He has gone on to do all manner of exciting things since then. He’s written 3 cookery books, he’s worked in the pastry section at Le Manoir under Raymond Blanc and has created recipes for dozens of the countries best loved magazines. He’s taught cooking to the masses, he’s gone on various tv shows….he’s done the lot.

He is a man of many talents, he’s a baker, a writer and it turns out, he is basically a candlestick maker. He also incidentally makes the best macarons in town.

There is nothing Ed doesn’t know about baking and I learnt a lot in this episode. We find out about Japan’s baking scene which as it turns out is pretty happening and about Ed’d love of travelling and how he gets inspiration for all his cooking.

We also discover what exactly happens when you win The Great British Bake Off and find out how you make it as a freelance baker and food writer. In this episode Ed gives us his take on the GBBO’s move to Channel 4 and we find out what he really thinks of Pru.

*Desert Island Dish: *

Main course: Dipping ramen –cold noodles with amazing dipping saucePudding: Apple crumble

*Luxury: Phone filled with music and podcasts *

Thank you so much for listening. Don’t forget if you haven’t subscribed yet well then you must, and don’t forget to rate and review as it helps others to find the podcast and that is always a good thing.

In honour of Ed, I’ve created a delicious scone recipe which is up on www.desertislanddishes.co. Pop over there to have a look.

That’s all for now, I will see you next week and in the meantime don’t forget to come and find me on instagram – I’m on there as @madebymargie x

Hosted on Acast. See acast.com/privacy for more information.