It's another hot day - thank goodness for air conditioning in the FoodTalk studio! Sue Nelson and Paul Andrews are catching up and sharing curry facts in preparation for our first FoodTalk guest.
Famously not a fan of ready meals, Sue meetsLisa Sohanpal with her beautiful prepared global themed dinners both adultsand children. Nom Noms is not a stereotypical ready meal, and more like a traditionalfamily recipe created with help from a spice expert and presented in adecorative box, so we’re all hopeful that we’ll be able to change Sue’s mind.It even looks like we may have entirely rebranded ready meals by the end of theshow. Paul is known for loving a curry and is convinced that Nom Noms tastesexactly like home cooked food- quite an accolade for a ready meal, eh Sue? Thehosts even get a quick lesson on tiffin tins.
Next up we have Emily from Eating Kent witha no fuss, no bake, tasty fruit and nut slice. Suitable for breakfast, lunchboxes or dessert and can use up any dry fruit or nuts to make a tasty and crowdpleasing snack.
How do you make egg mayonnaise without eggsor mayonnaise? Sue and Paul are stumped, but are about to find out becauseBadger of Badger’s Dairy Free has created one- what witchcraft is this? It’snot just egg mayo either, he’s also got coleslaw and potato salad, but Sue isreally impressed with the eggless egg mayonnaise. Discussing the growingnumbers of vegans and the increasing demand for alternative options when eatingout, Sue questions whether food providers really are becoming more consciousabout what they’re serving?
Ben Branson - from Seedlip to Seasn
Tom Hunt Eco-chef
Toby Co-Founder of All things Butter
Robert Thompson MBE
Orlando Murrin - from magazines to hotels and murder mysteries
Ben Davies - Founder of VYPR on research that works
Elin Roberts - making nature better with Tempeh
Charlie Bighams - creating a beacon food brand
Veganuary -aiming for a kinder, greener planet
Dr Morgaine Gaye - Food Futurologist
Pete Russell, from Ooooby, on shaking up local farming
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency
Graze - a wonderful teenager that is maturing rapidly
Marcus Wareing and Tales from a Kitchen Garden
TALKING FERMENTATION DOWN AT PETER’S YARD
SCOTTISH WHISKY VERSUS THE ENGLISH STUFF
A PINT OF THE BLACK STUFF
Making Caviar Sustainable
The Dessert Show
The Potato Show
Join Podbean Ads Marketplace and connect with engaged listeners.
Advertise Today
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Walk-In Talk Podcast
Gastropod
Frankenstein
Anne of Green Gables
The Recipe with Kenji and Deb
Christopher Kimball’s Milk Street Radio