Good Food

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.

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What happens when a sheep farmer goes on Love Island? Farmer Will joins Samuel Goldsmith to talk about life on the farm, finding love on TV, and why he once made his mum cook him a roast dinner every single night.

In this episode:

Farm to fame: how lockdown TikToks about sheep went viral, and the hard conversation with his dad before he went on Love Island

Finding love: why dating as a full-time farmer was so hard, and how he met his girlfriend Jessie

Mushrooms for the 3pm slump: better snacks, his air-fryer mushroom hack and how to stop mushrooms going slimy

The perfect roast: his tip for extra-crispy roast potatoes, and why Club Sunday wants families eating whole foods around the table again

Life on the farm: pet emus, donkeys and geese, lambing through the night, and the war Australia lost to emus

Culinary confessions: cooking disasters, his chocolate-and-cheese guilty pleasure and a quick-fire round where "roast dinner" comes up four times

Marathon Training: Will is training for the London Marathon to beat his dad's 2:30 time, and plans to open the family farm to the public.

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🍽️ For recipes and inspiration, visit goodfood.com or download the Good Food app.

Episode photo credit:  Antony Jones / Stringer / Getty

#GoodFoodPodcast #FarmerWill #LoveIsland #SundayRoast #Farming #FoodPodcast

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This episode includes discussion of addiction and recovery, and some strong language.

Today the Good Food podcast goes on the road. Samuel Goldsmith heads to The Long Road Festival, the UK's celebration of country music, to look at the link between country music and food: Nashville barbecue, Southern home cooking, hunting, and cooking on the road.

In this special episode, Samuel talks to five acts:

Each guest also does our regular segments: Favourite Dish, Culinary Confessions, the timed Quick-Fire round (who's fastest?), and our final question: what does good food mean to you?

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Singer-songwriter Hayley Kiyoko turned her hit song Girls Like Girls into a best-selling book, and now into a feature film that is also her first as a director. She joins Samuel Goldsmith to talk about the 11-year journey to get the movie made. The Japanese restaurant in the film is one her grandma used to take her to in Kelowna, Canada. She also explains why waiting for a crush to come online on MSN Messenger feels like a thriller.

Then it's on to food. Hayley talks about her mum's New Year's Day sushi (and fighting over the washing-up), Japanese soul food in LA, and her dad's fried fish and plantains. She shares her French toast sandwich with cream cheese and marmalade, and her love of jam, which runs deep enough that she dreams of opening her own jam shop. She also opens up about eating out with food allergies, her three-day miso cod disaster, and the lobster taco in Hawaii that made her cry on the beach.

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Faraaz Noor: Traitors, Wrestling and Jam on Scrambled Eggs

Traitors finalist Faraaz Noor talks about the food in the castle, his mum's palak chicken, starting his food account and his strangest food combination. What do you eat in the Traitors castle, and how many plates of lasagne is too many? Faraaz Noor, a Faithful who made it to the final of The Traitors, joins Samuel Goldsmid to talk about food, family and life after the show. Faraaz tells us about the breakfasts, lunches and dinners in the castle (the lasagne night came to four plates), eating out of stress and boredom, and his first taste of alcohol-free prosecco. He also explains how he ended up in a wrestling ring.

We also get into:

• How his Pakistani heritage, his grandparents' cooking and his mum's palak chicken curry made him a foodie

• His dad's lockdown habit of cooking huge batches of food nobody could finish

• How he started his food review account, from a grainy video filmed in a car in Manchester to trying restaurants around the country

• His favourite dish: a mixed grill, followed by a Basque cheesecake

• His best dish (shakshuka) and a frozen-chicken disaster from his uni days

• His quick guesses on who'll be a Traitor or a Faithful in the new Celebrity Traitors line-up

• Coming up with his own restaurant, "The Faithful Grill"

• His guilty pleasure: jam on toast with scrambled eggs on top

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Jeremy Lee: 30 Years in the Making

Chef Jeremy Lee has spent four decades in professional kitchens and almost as long writing his first cookbook. In this episode, recorded at Quo Vadis in the Soho institution's 100th year, he joins host Samuel Goldsmith to talk about Cooking, the book that lay fallow for 30 years, and Kitchening, the seasonal follow-up he wrote in a single January locked away in a Dorset farmhouse.

Jeremy takes us from a childhood in the northeast of Scotland (a mother who pored over Elizabeth David, a father who made the butcher push a whole sirloin through the mincer) to an apprenticeship in the barren British food landscape of the late '70s, when the aubergine was still exciting and a privately educated kid in a kitchen was an anathema. He explains why "kitchening" is a genuine Old English word, why seasonal cooking is not a trend, and why restaurant food got lighter, smaller and better. Along the way: medlars versus Pink Lady apples, the case for domesticating British rabbit, a beef à la mode so over-set you could have played football with it in front of Terence Conran, and receiving an MBE from Princess Anne on what turned out to be a final outing with his sister.

In this episode:

• Why Cooking took 30 years, and Kitchening took one month

• Good bread, good butter, good eggs: the only advice a new cook needs

• What Alastair Little, Rowley Leigh and Simon Hopkinson changed forever

• Quince gluts, mast years, and why the seasons teach you to expect nothing

• Quick-fire round: one cuisine forever, the worst waste of money, and the fictional character he'd have dinner with

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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode

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Real Housewives of London series two is streaming now on Hayu.

Samuel Goldsmith sits down with Nessie Welschinger — cake designer, Real Housewives of London star and founder of Chelsea Cake Company — for a conversation that runs from royal commissions to kitchen catastrophes.

Nessie explains how she left a decade in banking to teach herself cake decorating from YouTube, coded her own website from a Coding for Dummies book, and ended up delivering Queen Elizabeth II's 90th birthday cake to the Tower of London just two weeks after giving birth. She talks about growing up between Singaporean and Egyptian kitchens — her grandmother chopping jute mallow for molokheya on her lap in front of the telly — and why the kitchen is her place of peace.

There's also Bake Off: The Professionals (and the carrot showpiece that went very wrong on camera), the reality of filming Real Housewives while raising three kids, a Christmas dinner featuring home-churned butter, a mandoline accident with a pot pie, and the durian story you won't forget.

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