In today's episode, Molly shares her excitement about a vegan cookbook she's discovered from the 1980s (The Vegan Cookbook by Alan Wakeman and Gordon Baskerville). We marvel at the amount of flans and mousses and the lack of long lists of ingredients and Molly promises to test out some of the recipes.

We also debate the government's possible u-turn on fur and foie gras and Kylie Jenner's controversial lion head dress. Should we be offended? Or are we being hypocritical?

In part 2, we're joined by Jaume Biarnés Digón from the Yondu Culinary Studio in New York. We discuss Korean cooking, how to make vegetables taste delicious, plant-based fermentation and popular vegan dishes in Korea including a seaweed soup that's given as a birthday present.

Today's episode is sponsored by Yondu Vegetable Umami – a vegan, Korean, all-purpose season sauce. It’s gluten-free, organic, non-GMO and clean label.

Yondu Vegetable Umami is made from organic soybeans, yeast extract and simmered broth of savoury vegetables such as white radish, cabbage, leek, shiitake and garlic. This slow fermentation technique is the key to developing its deep flavour.

Find out how we've been using it in our meals in today's podcast and for more inspiration head over to their social media channels: Instagram - @yondu.uk and Tiktok - @yondu_uk

Yondu Vegetable Umami can be purchased on Amazon, £7.99 for 275ml. 

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Music by Purple Planet

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