In which: Lois explains about why she cooks Asian-inspired dishes; Matthew talks about why he goes to Europe for inspiration; pronounce on signature dishes; deliberate on tyranny of recipes and fashions in food; examine problems with spices; discuss how what we cook is shaped by a range of practical considerations; list triumphs and failures; the lesson of the hare in chocolate sauce; Lois recounts the catastrophe of the self-heating beef hotpot; Matthew lays down the law of the proper ratio of pasta & sauce.

Lois’s tip: hot stuff. Matthew’s tip: buttering up. 

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In which: Matthew explains how he got started on TV and reminisces about TV’s bold food pioneers; they classify the different types of food programmes; Lois expresses her love of food competitions; consider whether or not cooking shows have actually changed the way Britons cook; Lois brings up the infamous The Hairy Brawn episode with Rick Stein; Matthew reveals why he has such a good opinion of Jamie Oliver; list their favourite programmes and try to explain why they like them.

Lois’s tip: salting of meat; Matthew’s tip: on the cooking of sausages. 

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In which: dad, Matthew, and daughter, Lois, introduce themselves and explain how the podcast came about; reminisce about the part that cooking and eating played in their house when Lois was growing up; discuss the supper dishes they’ve enjoyed cooking recently; ponder on the qualities of lentils and the virtues of the polite exchange of flavours; wonder about the best way to describe taste and flavour; debate the virtues of cream vs custard.

Lois tip: taking stock of stock cubes; Matthew’s tip: the first thing to do when you go into the kitchen to start cooking. 

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