Letitia Clark’s little black book – Cagliari, Sardinia edition!

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Chef writer and illustrator Letitia Clark (@letitia_ann_clark)  joins the podcast this week to share recipes and stories from her new book For the Love of Lemons. She explains why this versatile fruit is so synonymous with her adopted home of Italy and gives some brilliant and inventive ways of using it in our cooking.

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Kenjo Morimoto’s little black book

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This episode we welcome Kenji Morimoto (@kenjcooks) to the podcast. Kenji is a content creator, educator and food writer who is on a mission to demystify the ancient art of fermentation. He joins to talk about his new book, Ferment, and explains how to make things like kimchi, miso and cheong without any specialist equipment as well as giving some delicious recipes to use them in.

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Julie Lin’s little black book

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This week chef and author Julie Lin joins the podcast to share recipes and stories from her new book Sama Sama. She talks about her journey in food and explains how she’s reclaiming the word fusion to describe the food she cooks – a delicious mash up of her Malaysian and Scottish heritage.

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Keshia Sakarah’s little black book

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On this week’s podcast we chat to chef, food writer, educator, and author Keshia Sakarah. Her new book Caribe explores the many nations that make up the Caribbean islands with history, personal stories and recipes. Keshia wants to celebrate the diversity of the food eaten across the whole region including her home nations of Montserrat and Barbuda, but also show the threads that link many of these places together.

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Emily Cuddeford and Rachel Morgan’s little black book

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Emily and Rachel are the founders of the beloved Scottish bakery Twelve Triangles and the co-authors of a new book, Kitchen Table: Simple Things Made Well. They talk about the importance of finding trusted producers, how seasonality shapes everything they sell and why their obsession about the quality and provenance of ingredients makes their bakes so good.

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