The Food Programme

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The BBC Food and Farming Awards return for 2022 Jun 05, 2022

Show notes

Sheila Dillon and judges Asma Khan and Michael Caines open nominations for the 2022 BBC Food & Farming Awards, which celebrate people across the UK who've changed lives for the better, through food and drink. To mark the ceremony being held in Wales for the first time, there will be a special new category this year - the BBC Cymru Wales Food Hero award.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Falafel: A recipe for connection May 29, 2022

Show notes

Falafels are a widely celebrated and much loved food that have become an everyday part of street food culture in many cities across Europe, the United States and the Middle East. Falafel is known for being cheap, easily available, and accessible - no matter what a person's class, background, religious belief or dietary requirements.

There have long been debates about whether falafel belongs or is authentic to any one nation or culture. Spoiler alert: this programme does not try to answer that question! What Leyla sets out to discover is just how different falafel can be depending on the cultural background of the person cooking it. For example, culturally-definitive recipes for the falafel itself, and specific salads, sauces and breads.

In this programme, we explore how falafel is tied up in a political story of food propaganda, and how it’s been used to create division between different nationalities. But also how the food has followed people to different countries at times of conflict, and still provides a constant reminder of good times and home.

We meet market stall traders in Shepherd's Bush who show the diverse make up of different falafel recipes. We meet the Syrian chef who lost a chain of successful restaurants selling falafel during the conflict in Syria. And a London chef who doesn’t understand why his patrons keep ordering it.

Presented by Leyla Kazim Produced by Robbie Wojciechowski

Consider the Axe: Food, farming and the wonders of Stonehenge. May 22, 2022

Show notes

Dan Saladino and blacksmith Alex Pole explain how our food has been influenced by metals.

Madhur Jaffrey: A Legacy May 15, 2022

Show notes

40 years ago the BBC broadcast a new TV cooking series called "Madhur Jaffrey's Indian Cooking". It was a first, and showed audiences that Indian food did not rely on curry powder, and that dishes were different depending on what region of India they originated. But that's not all, the series and Madhur Jaffrey's subsequent books (she has written more than 30) had another effect; it made her a model for two generations of women with roots in India.

Today Sheila Dillon meets some of those prominent and hugely successful female chefs, restaurateurs, food writers and stylists who are currently working in the UK, to find out about their lives, and what they make of Madhur Jaffrey's legacy.

Asma Khan rose to fame when she was chosen as the first British chef to star in the Netflix series, Chef’s Table. She runs her London restaurant, Darjeeling Express, with an all-female staff.

Chetna Makan worked as a fashion designer in India before moving to the UK. She switched careers after making it to the semi-finals of the Great British Bake Off in 2014. She is now the author of 5 cookery books, and has more than 210,000 subscribers on YouTube.

Ravinder Bhogal is a chef, food writer and author of two books. She also runs the London restaurant, Jikoni, which she describes as being “proudly inauthentic”.

Romy Gill is a chef, broadcaster and food writer, and was one of the first Asian women in the UK to own her own restaurant.

Rukmini Iyer is a food stylist and writer and the author of the bestselling "Roasting Tin" series of books.

Sejal Sukhadwala is a London food writer. Her first book "The Philosophy of Curry" has just been published.

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Staffordshire Oatcakes – a Potteries tradition going strong May 08, 2022

Show notes

In our world of globalised food, there are few things that have remained true local specialities, and the Staffordshire oatcake is one of them. This oatmeal, yeasted pancake is an institution in Stoke-on-Trent and surrounding area, but still hardly anyone beyond the Midlands seems to have heard of them. The oatcake has a history stretching back hundreds of years as a staple food for workers of the Staffordshire Potteries – it then suffered a dip in popularity from the 1960s which led to concerns about its future, but today we hear reports that local production is healthy, and even going up.

In the programme Leyla Kazim visits oatcake bakers in Stoke to hear how they’re keeping this much-loved local staple going strong. And we catch up with Glenn Fowler, the owner of the very last traditional ‘hole in the wall’ shop which closed in 2012, to find out how this Stoke institution lives on through its recipe. But as demand goes up, this is driving more automated production, so what could that mean for the traditional methods and the long-established recipes? And it is time for this overlooked oatmeal pancake to finally gain nationwide appeal?

Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol.

SPAM: food + war + memory in a can May 01, 2022

Show notes

No other tinned meat has had the worldwide cultural impact of SPAM. Though often denigrated in this country, it is celebrated across the world particularly in the Asia-Pacific where it became integrated into food cultures after The Second World War.

Jaega Wise explores this love of SPAM with Hawaiian chef Sheldon Simeon. She also meets Becky (Hanguk Hapa) in New Malden to talk about Budae Jjigae (army base stew), a dish born out of necessity, it is now a national comfort food.

SPAM also saw big increases in sales in the pandemic. As well as being a shelf stable and practical food, did our war nostalgia play a part in our renewed interest? Jaega talks to historian Dr Kelly Spring about how SPAM, gifted to Britain during the Second World War by the American’s, was initially received.

She also talks to Dr Duane Mellor from Aston University about the science and nutrition of tinned meat.

Archive of Stan Suffling and Walter Price is from the Imperial War Museum Sound Archive.

Presenter: Jaega Wise Produced in Bristol by Sam Grist

Jack Monroe: A Life Through Food Apr 24, 2022

Show notes

Jack Monroe, the food writer and poverty campaigner sits down in her living room in Southend-on-Sea to share her 'Life Through Food' with Leyla Kazim. It has been almost a decade since Jack first made a name for herself as a blogger and food writer - documenting life as an unemployed single mum. Her blog, A Girl Called Jack (now Cooking on a Bootstrap) first focussed on local politics, but became popular when she started sharing her costed out low budget recipes. Since then, she has written six cookery books, has written 10,000 tweets, and become a voice for those living in poverty in the UK.

Jack's most recent campaign against the way inflation data is recorded and presented, resulted in the Office for National Statistics saying it would do more to represent the experiences of people living on different incomes in the UK. It also led the supermarket chain Asda to bring back and expand it's budget range of products. Jack is currently working on creating her own 'Vimes Boots' index to document the way food prices have changed over the past decade for people living on lowest incomes.

In this programme, Leyla finds out what motivates Jack to keep speaking out about inequalities, and how she deals with social media backlashes. She talks about her early food heroes, the pleasure she gets from cooking, and why she believes there needs to be more equality and inclusivity in the food world.

Presented by Leyla Kazim Produced in Bristol by Natalie Donovan

An Easter Special Apr 19, 2022

Show notes

Dan Saladino hears from cooks in Palermo, Marseille and Kyiv about Easter food traditions.

Produced and presented by Dan Saladino

Ukraine: The Food Dimension Part 2 Apr 10, 2022

Show notes

Dan Saladino speaks to food suppliers and farmers in Ukraine about the impact of war.

Produced and presented by Dan Saladino.

Beans Part 2: How Spain Does Beans Apr 03, 2022

Show notes

A few months ago, Sheila Dillon opened a glass jar of chickpeas in her kitchen. Their taste was so different from those she had been eating for years from cans, she took to social media to find out why. The story that unfolded in the comments led back to the Spanish, and their way of eating beans and other legumes.

In this programme we meet the people who grow, select, process and trade beans, and hear of a culture that respects legumes, where home cooks know how to flavour them, often cook them from dry, and their many varieties are on display in markets and supermarkets.

Sheila accompanies Spanish food importer and expert, Monika Linton, as she visits her processed and dried bean suppliers in the Navarra and Salamanca regions of Spain. Monika first set up her company Brindisa, bringing food from Spain into the UK, 35 years ago. She says legumes are for the Spanish what pasta is for the Italians.

On the lentil fields of the Salamanca plains, we hear how farmers manage relatively small plots of land, and how the beans are used in rotation with other crops in order to both feed people, and nourish the soils.

However not all beans eaten in Spain are grown locally. In Madrid, Mario Castellanos from Legumbres Castellanos, his family business, explains why the country still relies heavily on imports from other nations.

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

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