Good Food

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.
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Eat the Food You Buy: Martyn Odell on Ending Food Waste at Home What if the answer to food waste is just eating the food you buy? Chef and content creator Martyn Odell, known as Lagom Chef, joins Samuel Goldsmith to talk about his new cookbook Eat the Food You Buy. They also get into cooking with confidence and why cheese and crackers with beetroot counts as dinner. Martyn's book is built around 15 everyday ingredients, the ones most likely to be thrown away. He explains how his "mind maps" turn a single potato into 15 different meals, and why tasting at every step is the quickest way to learn to cook by instinct. He shares how ADHD shapes his creative process, how he went from an Edinburgh Fringe stage show to a Penguin cookbook, and why food photography without a stylist made the book feel more like him.

In this episode:

The simple idea behind Eat the Food You Buy

Why beetroot lost to aubergine in the final ingredient list

Decision fatigue, and how social media has changed what we think a "proper" meal is

Testing recipes, and why his wife cooked most of the book

Martyn's perfect lasagna, plus his tip of letting it rest before serving

Culinary confessions, the quick-fire round, and what good food means to him

Whether you're tired of throwing out half-used veg or just want to feel more confident in the kitchen, this episode is full of practical tips you can use tonight.

Eat the Food You Buy by Martyn Odell is out now.

For more recipes and inspiration, visit goodfood.com or download the Good Food app. Subscribe so you don't miss an episode, and leave a review if you enjoyed it.
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In his first ever food interview, Queen guitarist Sir Brian May sits down with the Good Food Podcast. He talks about the meals, memories and beliefs that shape how he eats, and about Portobello Road Distillery x Brian May Red Special Gin, the spirit he's just created. The interview takes place at the Ginstitute at Portobello Road Distillery where Brian created the gin and where you can create your very own Gin. Brian remembers his dad's prized runner beans and seaside prawns on childhood holidays. He talks about building his famous Red Special guitar with his father, why he plays with a sixpence, and how calamansi oranges from his own greenhouse inspired the taste of the gin.

He also shares memories of Freddie Mercury: gold-leaf desserts at a favourite Knightsbridge Indian restaurant, fridges full of Cristal, and private dinners on the lake in Montreux. He's also candid about animal welfare. He explains why he calls himself a "failed vegan," talks about the childhood moment that changed how he sees animals, and describes his work with the Save Me wildlife rescue.

In this episode:

What Brian had for dinner last night, and why it takes him back to his dad's garden

How Red Special Gin was made, from calamansi oranges and sage to its custom

Brian May sixpence How he controlled his drinking on tour (it turns out he was "zebra striping" before it had a name)

Building a guitar from scratch because the family couldn't afford a Fender or Gibson

Queen's food traditions and memories of Freddie

Why "every animal matters," and how that shapes what he eats

His favourite dish (melanzane parmigiana) and the family's love of beans on toast

What good food means to him: "a basic ingredient of a good life"

The Portobello Road Distillery x Brian May Red Special Gin can be found here:

https://portobelloroaddistillery.com/products/portobello-road-distillery-x-brian-may-red-special-gin

If you enjoyed this episode, follow the Good Food Podcast and leave a rating or review. It helps other listeners find the show. Please enjoy alcohol responsibly.
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No Cheese, Please: Professor Green on Hackney, Community and Finding Out He's Autistic at 41

In this episode of the Good Food podcast, Samuel Goldsmith talks with rapper and restaurateur Professor Green. They get into his strong dislike of cheese, growing up in a crowded flat in Hackney, and how the neighbours who always offered him a plate of food shaped who he is. He also talks openly about being diagnosed as autistic at 41, quitting drinking, and how being so sensitive to sound, smell and texture feeds his love of food. Along the way he covers his new Soho restaurant, Proper Good, how lockdown in Morocco led to Giz and Greens with Gizzi Erskine, his perfect roast dinner, and an ice cream flavour that sums him up.

In this episode:

Why he can't go near cheese, and the pub roast that proved how sensitive he is to smell

Growing up in Upper Clapton, Hackney, and finding new flavours in his neighbours' kitchens

His autism diagnosis at 41, giving up alcohol, and why kids who fidget shouldn't be called "naughty"

Proper Good: affordable, nourishing "food, fast" for under a tenner

How Giz and Greens started as an Instagram Live cookalong

His best dish, his biggest kitchen disaster, and a quick-fire round

Professor Green celebrates 15 years of his second album at Koko, London, on 20 December. Proper Good (PG) is open now. I

f you enjoyed this episode, follow the Good Food podcast wherever you listen. For more recipes and inspiration, visit goodfood.com or download the Good Food app.
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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
Learn more about your ad choices. Visit podcastchoices.com/adchoices