Good Food

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

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Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting.

Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed.

In this episode:

• 00:00 — Welcome back (and how she compares to Rick Stein)

• 03:32 — The batch cookbook, and why most batch cooking is too much work

• 10:26 — The goose fat roast potato freezer trick

• 15:19 — The secret pot of MSG

• 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair

• 20:20 — Favourite dish: chicken wings with a bump of caviar

• 26:08 — Confessions: bubblegum ice cream and a very bad undercut

• 28:27 — The Grumble, her imaginary all-potato pub

• 32:17 — The misconception she wants to fix

• 35:11 — Guilty pleasure: tinned fish

• 37:29 — Quick fire

• 41:15 — What good food means

Poppy's Absolutely Delicious Batch Cookbook is out now.

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

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Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world.

Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown.

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