Episode 7 features former Masterchef champion and Japanese food devotee Tim Anderson, who cooks sushi hand rolls with fish fingers in the middle, and talks about everything from the joy of Japan’s convenience stores to why running a restaurant is a terrible idea. It’s a lovely episode.

Buy his latest book ‘Your Home Izakaya’ here: https://dauntbooks.co.uk/shop/books/your-home-izakaya

See other titles by Tim here: https://www.goodreads.com/author/list/168148.Tim_Anderson

Buy the wine and beer we drank here: www.palatebotleshop.com

This episode features a brilliantly rambling conversation with Tim Hayward - writer, critic, journalist, broadcaster, bakery owner and self-confessed food nerd of the very first order. Tim is a man who can, will and often does spend a whole week thinking about nothing but the differences between mayonnaise and salad cream, then telling us all why that’s important. We need him.

Buy the wine we drank here: www.palatebottleshop.com

Buy Tim’s latest book ‘Loaf Story: A Love Letter to Bread, with Recipes’ here - https://www.hardiegrant.com/uk/publishing/bookfinder/book/loaf-story-by-tim-hayward/9781787134775

Browse the menu and order cakes from Tim’s bakery Fitzbillies here - https://www.fitzbillies.com

This week’s guest is Santiago Lastra. Santiago has been cooking at the top of the restaurant game, all over the world, for years. Spain, Italy, France, the Ukraine, Denmark, Mexico - think of a country, he’s probably run a successful pop-up there. Now he’s opened a restaurant in London called Kol that’s creating intricate, complex Mexican dishes, but with ingredients from the UK.  We joined him in his test kitchen to talk about recreating the flavour of avocado with pistachio nuts, putting crab meat under UV light, and being inspired by the humble Ritz cracker. This is a very cheffy one.

Learn more about KOL here - https://kolrestaurant.com/

But the wine we drank here- https://www.palatebottleshop.com/

This week’s guest on Root & Bone is baking legend Ravneet Gill, who seems determined to build an empire, fix the restaurant business and get us all baking to a higher standard, all at the same time. If you want to be inspired about the future of UK cooking, look no further - Rav’s on a mission to make things better.

She took time out to invite us over, rustle up some Aloo Parathas and talk about everything from Junior Bake-Off to the right way to dip an apple pie into a McFlurry.  This one’s a real dose of positivity - we hope you enjoy it as much as we did.

Rav’s latest book ‘Sugar, I Love You’ is out now - https://www.pavilionbooks.com/book/sugar-i-love-you/

Get industry advice and great jobs at her community hub Countertalk - https://countertalk.co.uk/

Damson Jelly, her online baking academy, is here - https://www.damsonjellyacademy.com/

He’s helped Luke Skywalker cook roast beef, accidentally set fire to a large swathe of the Suffolk countryside and been a food telly staple for the last 20 years - our latest podcast guest is Jimmy Doherty.

Jimmy had us round for lunch at his home in the country just outside Ipswich, and laid on a real feast - Sri Lankan beef curry, spiced dahl, coconut sambal and a fiery pineapple relish, accompanied by an organic Riesling, countless puns and a healthy portion of childish innuendo. Dig in.

Buy the wine we drank here: www.palatebottleshop.com

Watch Jimmy’s latest show, Jimmy Doherty’s Dream Builds on Wheels here: https://www.discoveryplus.co.uk/show/jimmy-dohertys-dream-builds-on-wheels

Find out about Jimmy’s Farm here: https://jimmysfarm.com

Our first guest for Season 2 is Anna Jones. 

We joined Anna at her East London home for a meal of blackened corn salad with pickled chillies, plus confit tomatoes with coriander seeds, spiced yoghurt and some toasted bread, washed down with a lightly sparking Pet Nat wine from Davenport Vineyards in Sussex.

So please join us for a chilled, funny and satisfying taste of late summer.

Pig fat. Salty desserts. Being called a wanker. In this episode of Root+Bone, dessert legend Terri Mercieca from Happy Endings tells us a love story about growing up, taking risks and how much she adored her Nanna, through the magic of a simple tomato sauce. Contains a lot of swearing. 

Chef Vivek Singh (Cinnamon Club, Cinnamon Kitchen) takes us back to his roots with an '...unctuous dairy dream of a dish.' Which turns out to be paneer with butter, yoghurt and cream served with a vegetable pilau. We hear about the perils of cooking for politicians and journalists, the fight to get recognition for Indian food as fine dining and the best way to cook rice. What a gent.