Desert Island Dishes

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 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 sauce

*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

My guest today is Ben Ebbrell

Ben is one quarter of the youtube cooking sensation that is sorted food. Sorted food are the world’s most influential social media cooking brand and have over 1.6 million YouTube subscribers and 11 million views a month. They have been dubbed the inbetweeners of food.

Chef Ben is passionate about food and all the possibilities it offers. He is the trained chef of the group – having studied Culinary Arts Management at Birmingham University.

Ben has cooked for the likes of Andrew Lloyd Webber, Gary Barlow…and even the Queen!

Desert island dish: lobster mac and cheese *Luxury item: pack of cards*

Hope you enjoy this one! And thank you so much for listening.

Come and find me on instagram @madebymargie and for the recipes go to www.desertislanddishes.co

x

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

My guest today is Ben Ebbrell

Ben is one quarter of the youtube cooking sensation that is sorted food. Sorted food are the world’s most influential social media cooking brand and have over 1.6 million YouTube subscribers and 11 million views a month. They have been dubbed the inbetweeners of food.

Chef Ben is passionate about food and all the possibilities it offers. He is the trained chef of the group – having studied Culinary Arts Management at Birmingham University.

Ben has cooked for the likes of Andrew Lloyd Webber, Gary Barlow…and even the Queen!

Desert island dish: lobster mac and cheese *

Hope you enjoy this one! And thank you so much for listening.

Come and find me on instagram @madebymargie and for the recipes go to www.desertislanddishes.co

x

My guest today is Ben Branson

Ben is the founder of Seedlip – Seedlip is a non-alcoholic spirit and it’s the first of its kind. Served in gorgeous clear bottles, with beautiful branding, with names such as Garden 108 and Spice 94, it has all the romance and allure of a gin. Except it is most definitely not gin.

It’s beyond clever. Four years ago tee-totaller Ben started tinkering in his kitchen, buying a copper still and experimenting with herbal remedies. After hours of experimenting, Seedlip was born. The first 1,000 bottles sold out in just three weeks, the next 1,000 sold out within only three days and the next 1,000 in an incredible thirty minutes online. Pretty impressive stuff!

Fast forwards to today and Seedlip’s success is the kind that most start ups can only dream of. They are stocked in Fortnum & Mason, Selfridges, high-end bars including at The Savoy and in over 100 Michelin-starred restaurants including The Ledbury, The Fat Duck and far too many to even mention. Drinks giant Diageo even wanted in on the action and invested very early on in Seedlip’s journey.But behind every fairytale story is another more interesting saga of hard work and most entrepreneurs will tell you that there’s no such thing as an overnight success . Ben bottled and labelled the first 1,000 bottles himself. He’s on the road more than 240 days a year and it’s not uncommon for him to attend 20 events in 20 days.Ben is ridiculously talented and it’s just been amazing to see his success – so inspiring! He really does have the word peas tattooed onto his knuckles – what can he say, he really loves peas. Head to the website www.desertislanddishes to see a picture of Ben as I do always think its really nice to put a face to a voice – and you can see the recipe I’ve created in honour of Ben. Spoiler alert, there are peas.

Desert Island Dish: His mums roast lamb with peas Luxury item: His dog Kiwi

Thank you for listening, subscribing, rating and reviewing. Don’t forget to tell all your friends about Desert Island Dishes and I’ll see you next week x

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

My guest today is Ben Branson

Ben is the founder of Seedlip – Seedlip is a non-alcoholic spirit and it’s the first of its kind. Served in gorgeous clear bottles, with beautiful branding, with names such as Garden 108 and Spice 94, it has all the romance and allure of a gin. Except it is most definitely not gin.

It’s beyond clever. Four years ago tee-totaller Ben started tinkering in his kitchen, buying a copper still and experimenting with herbal remedies. After hours of experimenting, Seedlip was born. The first 1,000 bottles sold out in just three weeks, the next 1,000 sold out within only three days and the next 1,000 in an incredible thirty minutes online. Pretty impressive stuff!

Fast forwards to today and Seedlip’s success is the kind that most start ups can only dream of. They are stocked in Fortnum & Mason, Selfridges, high-end bars including at The Savoy and in over 100 Michelin-starred restaurants including The Ledbury, The Fat Duck and far too many to even mention. Drinks giant Diageo even wanted in on the action and invested very early on in Seedlip’s journey.

Desert Island Dish: His mums roast lamb with peas

Thank you for listening, subscribing, rating and reviewing. Don’t forget to tell all your friends about Desert Island Dishes and I’ll see you next week x

Margie’s guest this week is Rhiannon Lambert.

Rhiannon is a Nutriionist with her own clinic on Harley Street. ,She imparts evidence-based health advice to a whole range of different clients – from young women to new mums and professional athletees.

A popular face across social media, newspaper and on TV as she has consulted behind the scenes on the Masterchef series. She also works alongside doctors to demonstrate the influence nutrition can have on illness and recovery.

So basically, she knows an awful lot about nutrition and having a good relationship with food to say the least. Her debut book Re-Nourish has just come out which is very exciting and is packed full of great looking dishes.

Before all this Rhiannon won Classic FM’s Singer of the Year competition at the age of seventeen and went on to perform with Alfie Boe later that same year. She trained at the Royal Academy of Music. And somehow she still manages, amidst everything else she does, she still finds time to sing!

So basically she’s a woman of many talents. I really like Rhiannon’s approach to food. It’s not about cutting things out of your diet or doing anything crazy, it’s simply a case of a little of what you fancy. Moderation being the key, which is, I admit, sometimes harder than others.

Crumble seems to be one of Rhiannon’s favourite dishes which I can completely get on board with. A great crumble is hard to beat, and I like her mum’s addition of the oats in the topping. I do this too and it’s delicious.

It was also a relief to know that Rhiannon snacks. As someone who seems to spend her life perpetually grazing I was very happy to hear that such is Rhiannon’s love of snacking, that she keeps a spoon in her handbag just in case she needs to eat a yoghurt. This sounds like a very sensible use of a handbag and may even entice me back to using a bag rather than just my pockets which is a habit I seem to have gotten into lately for reasons I can’t really explain.

Her mum sounds like a fantastic cook and her childhood was filled with spaghetti bolognaise, crumbles, shepherds pies and even the occasional stir fry. All very normal and delicious sounding.

I like the sound of her favourite sandwich being the pear, gorgonzola and roasted peppers – that sounds lovely or she also talked of sardines on toast which is a simple but delicious sounding choice. I don’t think sardines get enough air time, they are really good for you, and taste great!

I’m going to have to look up what a Taiwanese porridge consists of as it sounds like it would be right up my street and I might even experiment with the scrambled tofu which sounds interesting!

Anyone who serves two puddings at a dinner party sounds like someone I would get on with. And I only hope it’s not an either or situation and one might be allowed to have both.

Desert Island Dish

Sunday roast with all the trimmings. Cauliflower cheese, stuffing, cranberry sauce, gravy, red cabbage, roast potatoes…etc etc

Luxury item: water bottle (and a hair brush)

Don't forget to subscribe and leave a review as it really does help to give the show a little boost.

Check out the other episodes and loads of recipe ideas over at www.desertislanddishes.co. And you can find me on instagram @madebymargie

Thanks for listening x

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

Margie’s guest this week is Rhiannon Lambert.

Rhiannon is a Nutriionist with her own clinic on Harley Street. ,She imparts evidence-based health advice to a whole range of different clients – from young women to new mums and professional athletees.

A popular face across social media, newspaper and on TV as she has consulted behind the scenes on the Masterchef series. She also works alongside doctors to demonstrate the influence nutrition can have on illness and recovery.

So basically, she knows an awful lot about nutrition and having a good relationship with food to say the least. Her debut book Re-Nourish has just come out which is very exciting and is packed full of great looking dishes.

Before all this Rhiannon won Classic FM’s Singer of the Year competition at the age of seventeen and went on to perform with Alfie Boe later that same year. She trained at the Royal Academy of Music. And somehow she still manages, amidst everything else she does, she still finds time to sing!

So basically she’s a woman of many talents. I really like Rhiannon’s approach to food. It’s not about cutting things out of your diet or doing anything crazy, it’s simply a case of a little of what you fancy. Moderation being the key, which is, I admit, sometimes harder than others.

Crumble seems to be one of Rhiannon’s favourite dishes which I can completely get on board with. A great crumble is hard to beat, and I like her mum’s addition of the oats in the topping. I do this too and it’s delicious.

It was also a relief to know that Rhiannon snacks. As someone who seems to spend her life perpetually grazing I was very happy to hear that such is Rhiannon’s love of snacking, that she keeps a spoon in her handbag just in case she needs to eat a yoghurt. This sounds like a very sensible use of a handbag and may even entice me back to using a bag rather than just my pockets which is a habit I seem to have gotten into lately for reasons I can’t really explain.

Her mum sounds like a fantastic cook and her childhood was filled with spaghetti bolognaise, crumbles, shepherds pies and even the occasional stir fry. All very normal and delicious sounding.

I like the sound of her favourite sandwich being the pear, gorgonzola and roasted peppers – that sounds lovely or she also talked of sardines on toast which is a simple but delicious sounding choice. I don’t think sardines get enough air time, they are really good for you, and taste great!

I’m going to have to look up what a Taiwanese porridge consists of as it sounds like it would be right up my street and I might even experiment with the scrambled tofu which sounds interesting!

Anyone who serves two puddings at a dinner party sounds like someone I would get on with. And I only hope it’s not an either or situation and one might be allowed to have both.

Desert Island Dish

Sunday roast with all the trimmings. Cauliflower cheese, stuffing, cranberry sauce, gravy, red cabbage, roast potatoes…etc etc

Luxury item: water bottle (and a hair brush)

Don't forget to subscribe and leave a review as it really does help to give the show a little boost.

Check out the other episodes and loads of recipe ideas over at www.desertislanddishes.co. And you can find me on instagram @madebymargie

Thanks for listening x

Margie’s guest today is Daisy Buchanan

Daisy is quite simply a word wizard. She’s a writer, an author, and a journalist.

Her writing covers everything from arts, entertainment, and women's issues. She contributes to a whole host of publications including Esquire, Grazia, the Guardian, Look magazine, Marie Claire and the telegraph to name literally just a few!

Daisy was Grazia Magazine’s resident agony aunt, winning Dating Journalist of the Year

Daisy has written 3 books including the hugely successful How To Be a Grown Up and she’s “One of the Funniest Women On Twitter” according to the Huffington Post.

This is a delicious episode packed full of so many great ideas and things to try out. Roasting broccoli in the same way you would roast potatoes but with lots of garlic and chilli sounds heavenly and definitely something I am going to be making. As do the brussell sprouts, they sound fab. Dinner parties at Daisy’s sound like a very delicious affair and is something I definitely need to try and wangle an invite to that’s for sure.

We find out just how fundamentally life changing a toasted cheese sandwich really is and how many miles you are willing to move in order to be near a really great one.

Importantly Daisy uncovers the difference between a roux and a béchamel…thank god I knew the answer to that one or my cheffy crednetials would have flown out of the window. There is talk of chilli chorizo mac and cheese and that is a phrase that has stayed with me, so I know what I will be cooking this weekend. Yum. You can’t go wrong with mac and cheese, in any way, shape or form and I like the sound of this addition very much.

I thought she was very romantic choosing a dish her husband makes as her final dish before being cast off to the desert island…although we may have to work on the name…as “my husbands eggs” doesn’t have quite the right ring to it and probably isn’t something I would be in a rush to order. Although the eggs do sound delicious and are something I will be adding to my repertoire of eggs to be sure.

Please tell me that we two are not alone in our love of plane food? I was worried to admit this secret love, but I can hide it no longer. I’m Margie and I enjoy plane food, especially the instant smash. Please tell me you like it too?

Daisy is a delight and her food sounds fantastic. You can tell when someone talks about food just how important it is to them, and in the words of Daisy, “nourishment isn’t just about nutritional value, but finding the true joy in food and losing ourselves to sensory overload.”

Desert Island Dish:

Her husbands eggs (a scramble with pancetta, onion, sliced potatoes and whatever the fridge profers)

Luxury Item:

Perfume – specifically Chanel Coromandel And Collection of Anthony Powell – “Dance to the Music of Time” books

Don't forget to subscribe, rate and review the podcast as it really does help to give me a little boost and helps others to find the podcast which is brilliant.

Head to www.desertislanddishes.co to find the recipe inspired by today's episode.

And you can find me on Instagram @madebymargie. See you there x

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

Margie’s guest today is Daisy Buchanan

Daisy is quite simply a word wizard. She’s a writer, an author, and a journalist.

Her writing covers everything from arts, entertainment, and women's issues. She contributes to a whole host of publications including Esquire, Grazia, the Guardian, Look magazine, Marie Claire and the telegraph to name literally just a few!

Daisy was Grazia Magazine’s resident agony aunt, winning Dating Journalist of the Year

Daisy has written 3 books including the hugely successful How To Be a Grown Up and she’s “One of the Funniest Women On Twitter” according to the Huffington Post.

This is a delicious episode packed full of so many great ideas and things to try out. Roasting broccoli in the same way you would roast potatoes but with lots of garlic and chilli sounds heavenly and definitely something I am going to be making. As do the brussell sprouts, they sound fab. Dinner parties at Daisy’s sound like a very delicious affair and is something I definitely need to try and wangle an invite to that’s for sure.

We find out just how fundamentally life changing a toasted cheese sandwich really is and how many miles you are willing to move in order to be near a really great one.

Importantly Daisy uncovers the difference between a roux and a béchamel…thank god I knew the answer to that one or my cheffy crednetials would have flown out of the window. There is talk of chilli chorizo mac and cheese and that is a phrase that has stayed with me, so I know what I will be cooking this weekend. Yum. You can’t go wrong with mac and cheese, in any way, shape or form and I like the sound of this addition very much.

I thought she was very romantic choosing a dish her husband makes as her final dish before being cast off to the desert island…although we may have to work on the name…as “my husbands eggs” doesn’t have quite the right ring to it and probably isn’t something I would be in a rush to order. Although the eggs do sound delicious and are something I will be adding to my repertoire of eggs to be sure.

Please tell me that we two are not alone in our love of plane food? I was worried to admit this secret love, but I can hide it no longer. I’m Margie and I enjoy plane food, especially the instant smash. Please tell me you like it too?

Daisy is a delight and her food sounds fantastic. You can tell when someone talks about food just how important it is to them, and in the words of Daisy, “nourishment isn’t just about nutritional value, but finding the true joy in food and losing ourselves to sensory overload.”

Desert Island Dish:

Her husbands eggs (a scramble with pancetta, onion, sliced potatoes and whatever the fridge profers)

Luxury Item:

Perfume – specifically Chanel Coromandel

Don't forget to subscribe, rate and review the podcast as it really does help to give me a little boost and helps others to find the podcast which is brilliant.

Head to www.desertislanddishes.co to find the recipe inspired by today's episode.

And you can find me on Instagram @madebymargie. See you there x

My guest today is Mark Hix.

Renowned chef and restaurateur, Mark is widely recognised as the reviver of modern British cuisine and is famous for his focus on a straightforward interpretation of British cooking. He is without a doubt one of London’s most eminent restauranteurs.

Mark launched his first restaurant – Hix Oyster & Chop House in Farringdon, in 2008, after having spent 17 years as chef director at Caprice Holdings. He followed the opening of his first restaurant with Hix at Browns hotel, Hix Soho and the chicken and steak restaurants, Tramshed in Shoreditch and Hixter Bankside.

In February 2016, Mark teamed up with artist Damien Hirst to open Pharmacy 2 at the Newport Street Gallery in Vauxhall.

Somehow amongst all of that Mark has written 10 cookbooks, he has a weekly food column and Mark hosts an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and nearby.

It’s been said about Mark by none other than Tracey Emin, “What’s amazing about his success is how nice he is.’

This is an exciting episode with one of the most famous chefs and restauranteurs in London. We find out about the dishes that have shaped Mark’s life, his business highs and even some lows. We discover he has an usual love of ceramic jugs and we find out which restaurant in the world he likes so much he wishes it were his.

I hope you’ve had a great week, and over indulged suitably. Hope fully this episode can bridge the gap if you are need of a bit of alone time away from the family and you can sneak off or just put your headphones in your ears there and then.

If you have a spare moment do subscribe, leave a 5 * rating and a review as it really does give the show a little boost and helps me to keep bringing it to you each week.

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