Honey & Co: The Food Sessions

Latest Episodes:

S09E06 Red Sands with Caroline Eden Nov 08, 2021

Show notes

Today on Honey & Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline!

Follow Caroline on instagram: @edentravels Get a copy of Red Sands

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S09E05 Chetna Makan Nov 01, 2021

Show notes

Today on Honey & Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her. We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??'

Follow Chetna on instagram: @chetnamakan Get a copy of Chetna's 30-Minute Indian

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S09E04 Sami Tamimi & Tara Wigley Oct 25, 2021

Show notes

Today on Honey & Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They’re both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara’s spreadsheet to Sami’s relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami’s dad's famous eggs, tahini swirls, and the shawarma filo pie.

Get a copy of Falastin from our shop Honey & Spice.

Follow Sami and Tara on instagram: @tara.wigley @sami_tamimi -

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S09E03 Renee Erickson Oct 18, 2021

Show notes

Our guest this week on Honey & Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington.

Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer.

Enjoy!

Follow Renee: @chefreneeerickson Get a copy of Getaway

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With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S09E02 Trine Hahnemann Oct 11, 2021

Show notes

Welcome back to our podcast Honey & Co: The Food Sessions.

We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.

Enjoy!

Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green

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With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S09E01 JEW-ISH with Jake Cohen Oct 04, 2021

Show notes

Welcome back to our podcast Honey & Co: The Food Sessions.

We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did.

Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold.

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With thanks to

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

S08E05 CHASING SMOKE Jordan Jun 10, 2021

Show notes

We're back with the fifth and final episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our incredible trip to Jordan.

In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way.

We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy!

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Order a copy of Chasing Smoke

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com

Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators

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For knafe recipe:

For the sugar syrup:

400g granulated sugar

230ml water

a squeeze of lemon juice

2tsp orange blossom water

For the crust:

375g kadaif dough, air-dried till crisp

100ml sugar syrup

45ml oz water 100g / melted ghee

For the filling:

250g fresh mozzarella

250g hard mozzarella (the stuff you can grate)

To cook and serve:

30g melted ghee to brush the pan

ground pistachios

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh

As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf

Producer: Miranda Hinkley

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall

Head of Communications: Louisa Cornford

A special thank you to Polly Russell for donating her garden

Hosted on Acast. See acast.com/privacy for more information.

S08E04 CHASING SMOKE: Israel Jun 03, 2021

Show notes

We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree.

In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel.

There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy!

This episode was recorded in April 2021.

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Order a copy of Chasing Smoke

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com

Follow Oshrat @Osh_Posh and visit @Cafe_Yael

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For the whole burnt aubergine:

2 aubergines 

50g / 1¾ oz tahini paste 

50ml / 1¾ fl oz ice-cold water

2 egg yolks from beautiful eggs

For the lemon, chilli and garlic dressing:

1 red chilli, deseeded and finely chopped

1 green chilli, deseeded and finely chopped

3 large garlic cloves, peeled and finely chopped

juice of 1-2 lemons

1 tsp table salt 

1 tsp ground cumin 

1 tsp caster sugar

2 tbsp olive oil

1 bunch of parsley, leaves picked and chopped

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh

Producer: Miranda Hinkley

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall

Head of Communications: Louisa Cornford

A special thank you to Polly Russell for donating her garden

Hosted on Acast. See acast.com/privacy for more information.

S08E03 CHASING SMOKE: Turkey May 27, 2021

Show notes

We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab.

In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens!

We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy.

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Order a copy of Chasing Smoke

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com

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For the Adana Kebab recipe:

700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince)

1 red pepper, deseeded and sliced

1 red chilli, halved, deseeded and sliced

2 onions, peeled and roughly diced

5 garlic cloves, peeled

1 large bunch of parsley, leaves picked

2 tsp table salt

1 tsp baking powder

1 tbsp ground cumin

1 tbsp sweet paprika

½ tsp ground allspice (pimento)

vegetable oil for shaping

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu

Producer: Miranda Hinkley

Additional Production: Claire Crofton

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall

Head of Communications: Louisa Cornford

A special thank you to Polly Russell for donating her garden

Hosted on Acast. See acast.com/privacy for more information.

S08E02 CHASING SMOKE: Greece May 20, 2021

Show notes

We're back with the second episode in our series about our new book CHASING SMOKE.

For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited.

This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now.

We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy.

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Order a copy of Chasing Smoke

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com

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For the Octopus Recipe

1 large octopus (defrosted)

For the braising liquor

1 plum tomato, quartered

1 red onion, quartered

1 tsp whole cumin seeds

1 tsp whole black peppercorns

4 garlic cloves, halved

1 chilli, halved lengthways

2 bay leaves

a few sprigs of sage

4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy)

For the marinade

1 clove of garlic, thinly sliced

8 sage leaves, roughly chopped

1 tsp smoked paprika

a sprinkle of chilli flakes

3 tbsp olive oil

For the paprika aioli 1 egg yolk

1 small clove of garlic, minced

½ tsp smoked paprika

½ tsp sweet paprika

a pinch of salt, plus more to taste

2 tsp rice vinegar (or light white wine vinegar)

100–120 ml / 3½ –4¼ fl oz vegetable oil

juice of ½ lemon

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With thanks to

Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis

Producer: Miranda Hinkley

Additional Production: Claire Crofton

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall

Head of Communications: Louisa Cornford

A special thank you to Polly Russell for donating her garden

Hosted on Acast. See acast.com/privacy for more information.

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