Lucy Dearlove - Podcast Details

Shows

LeckerShahnaz Ahsan's British-Bangladeshi KitchenOn this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, The Jackfruit Chronicles by Shahnaz Ahsan. The Jackfruit Chronicles is a recipe book and memoir hybrid which integrates food into the text in a very specific way. In the book, Shahnaz tells the story of her family’s migration - three generations across three continents - which begins with the arrival of her grandfather Habib in Manchester from Bangladesh in the 1950s. You can still sign the open letter which Shahnaz was involved in creating and circulating, ca...2025-07-1848 min

LeckerA Personal History of the Orange with Katie GohOn this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, Katie Goh's Foreign Fruit. Foreign Fruit is a memoir which explores Katie’s experience growing up and existing as a mixed heritage person in the north of Ireland, but also documents alongside this personal narrative a history of the orange; how the fruit moved from East to West, gaining and shedding symbolic meaning along the way. You can find the previous Lecker episode about citrus, Oranges and Lemons, linked here. Lecker is now part of He...2025-06-1349 min

LeckerTurtle Soup as Political Awakening with Heather ParryOn Book Club this month: Heather Parry's Carrion Crow, a novel about a woman in the attic which encompasses class consciousness, turtle soup and Mrs Beeton. You can find a transcript for this episode at leckerpodcast.com. An A-Z of Chinese Food is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link] Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. 2025-05-0956 min

LeckerGastro-Spirituality with Jenny LauOn Book Club this month: Jenny Lau's An A-Z of Chinese Food, an 'anti-glossary' offering a unique breadth of knowledge and insight into the Chinese diaspora and its food culture. You can find a transcript for this episode at leckerpodcast.com. An A-Z of Chinese Food is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link] Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. 2025-04-1154 min

LeckerThe Fundaments of a Crêperie with Penelope FosterDown a little alley in the centre of Hastings you can find Crêperie by the Sea serving traditional French buckwheat crêpes and galettes. Owner and chef Penelope Foster explains the fundaments of a good crêperie, and what it takes to spin perfect pancakes. Find Crêperie by the Sea on Instagram. You can find a transcript for this episode at leckerpodcast.com. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. 2025-03-2836 min

LeckerThe Lost Food of SohoIntroducing....The Lost Food of Soho, a new audio piece commissioned and published by Vittles and written, narrated and produced by me (Lucy Dearlove). This is just a very small taster, you can listen to the whole thing for free on Vittles itself, or on all good podcast platforms. https://www.vittlesmagazine.com/p/the-lost-food-of-soho With big thanks to Jonathan Nunn and Adam Coghlan who I worked closely with through the production of this piece, and to the other Vittles editors who provided crucial feedback. Cast Hilary Armstrong – writer, worked in Andrew Edmunds...2025-03-2403 min

LeckerAnna Sulan Masing Blames the VictoriansOn Book Club this month: Anna Sulan Masing's Chinese and Any Other Asian, an eye-opening and moving book about East and South East Asian identity in Britain. You can find a transcript for this episode at leckerpodcast.com. Chinese and Any Other Asian is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link] Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions. 2025-03-1446 min

LeckerShaken and Stirred (To Be Delicious #5)In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his...2025-02-2841 min

LeckerMake a Home (To Be Delicious #4)On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG...2025-02-2149 min

LeckerThe Frontline of MSG (To Be Delicious #3)Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food. Takeaway: Stories from a Childhood Behind the Counter is out now in...2025-02-1447 min

LeckerEvolution Not Fusion (To Be Delicious #2)AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert an...2025-02-0746 min

LeckerThe Sweet Spot of Savoury (To Be Delicious #1) MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more...2025-01-3146 min

LeckerS8: Introducing...To Be Delicious: A Cultural Context of MSG in the UKThe brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme...2025-01-2802 min

LeckerNot Separate but Related (Kin with Marie Mitchell)This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes. Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! You can listen to the previous epis...2024-09-2751 min

LeckerMelek's LondonWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, The Warehouse, and on London and Kurdish food in general. You can find a transcript for this episode at leckerpodcast.com...2024-07-3148 min

LeckerOut of the BoxA meandering exploration of what surrounds our food: its packaging, history and meaning for our world. Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs. Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LECKER50 to use this excellent offer. You can find a transcript for this episode at leckerpodcast.com. This episode features excerpts from longer conversations p...2024-07-1546 min

LeckerThe Terroir of Aubergines with N.S. NuseibehWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh. Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the only woman warrior to have fought alongside the Prophet. N. S. Nuseibeh is a British Palestinian writer and researcher, born and raised in Ea...2024-06-1444 min

LeckerHands OnA reflection on learning – and teaching – the fermented arts at the School of Artisan Food. You can find a transcript for this episode at leckerpodcast.com. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill. Music is by Blue Dot Sessions. This ep isn't sponsored but I was invited to attend the school for free at the press day Thanks to the School of Artisan Food for hosting us. Special than...2024-06-0446 min

Can I Have Another Snack?32: B*tch You Have Got to Eat SomethingThis is a teaser of a subscriber only-episode. Head to canihaveanothersnack.com to upgrade your subscription and access the full episode.Today I’m joined by CIHAS audio engineer and host of the podcast Lecker, Lucy Dearlove, to answer listener and reader questions. Tune in to hear us:Revive and old classic (DSMG fans, this one’s for you!)Share non-lame-gym-bro snack ideas for pre/post workoutExplain why a certain gut health shot is a lot like a bad night outTalking about why it’s important to be calm in the face of a new medical diagno...2024-05-0704 min

LeckerAgainst Food as a Benign Good with Lottie HazellWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: Piglet by Lottie Hazell. I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fiction about a funeral, an underset blancmange and a broken tooth. I still remember how the piece unsettled me, placin...2024-05-0345 min

LeckerSit Slurp Leave with Tim AndersonWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! This month: Ramen Forever by Tim Anderson. Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japanese food more broadly - that took him to live in Japan, which steered the course...2023-11-3051 min

LeckerThe Food of a Proud Island Nation with Clarissa WeiWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll hear more about the thought and consideration that Clarissa and her team put into how it looks as well a...2023-10-3042 min

LeckerA Common Language (Good Bread #3)Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like. Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread...2023-10-2239 min

FarmeramaGood Bread: Part 3: A common languageIs it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like. This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work...2023-10-2239 min

LeckerThe Price of Consistency (Good Bread #2)Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore...2023-10-1539 min

FarmeramaGood Bread: Part 2: The price of consistencyConsistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us? This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be. The Body Lab is funded by Farming the Future. Thanks to Shipton Mill for their openness and gene...2023-10-1539 min

LeckerWhat is Good Bread? (Good Bread #1)How is the quality of bread measured by the system that produces and consumes it? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. The Body Lab is funded by Farming The Future. Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas. Good Bread is hosted and p...2023-10-0829 min

FarmeramaGood Bread: Part 1: What is good bread?This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be. In part 1, she explores the question - what is good bread? She speaks to Kim and Ruth about what makes good bread for them, and unpacks what the Body Lab is about, and why they started the project. We hear from farm...2023-10-0829 min

LeckerWhat is a National Dish? with Anya von BremzenWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well! Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we consider to be deeply entrenched within a country’s culinary history and culture are no more than PR exercises dreamed up a few de...2023-09-2133 min

LeckerMoving House, Moving KitchenStories of moving house, and moving kitchen. Episode contributors: Ruby Mason Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com) Margaux Vialleron Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/ Maria Agiomyrgiannaki Maria is originally from Crete, now living in London. You can find her on instagram. Stephen Rötzsch Thomas Stephen writes the newsletter Ideas With Legs: https://ideaswithlegs.substack.com/ Matthew Curtis Matthew is a co-founder and Editor-in-Chief at Pellicle. 2023-09-0835 min

LeckerIt's Not Student Cooking, It's Just Cooking with Fliss FreebornWelcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you bought yourself - one of the many student cookbooks available. But did you actually find it useful...2023-08-1740 min

LeckerMaria Bradford Was Made For CookingWelcome to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well! On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent, UK in her late teens. Sweet Salone is the first English-language book of Sierra Leonean recipes published internationally, and in it Maria wanted to share the un...2023-07-1449 min

LeckerS7: The Lecker Guide to BreakfastAn audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Kevin McLeod at Incompetech 2023-06-2629 min

LeckerCursed Objects: Making a Meal of itThis is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals. Listen to the full version on Cursed Objects. 2023-03-2410 min

Cursed ObjectsMaking a Meal of It - ft. Lucy DearloveA plain ham sandwich, a bottle of still water and a pack of ready salted crisps – it's a meal (deal) fit for a King, and a Cursed Objects x Lecker collab! This week, legends in their own lunchtimes Kasia, Dan and special guest Lucy Dearlove delve into claggy sandwiches, terrible sushi and supermarket psychology and ask: what the hell is going on in Britain that our most well-known high street chemist changed the way we eat lunch? What do your meal deal choices say about you, and what’s the most cursed meal deal of all? How have...2023-03-2157 min

LeckerA Quick Bite with Gurdeep LoyalI’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his own writing, and not even just in his platforming of other people’s work on his site and instgram page Mother Tongue, but also just in his general enthusiasm, charm and fostering of connections and community within food. His debut cookbook, also called Mother Tongue, is published this week and celeb...2023-03-0312 min

LeckerBreakfast with Bre GrahamGinger and apple bircher, toast toppings, Australian pancakes; writer Bre Graham talks about being a breakfast person. Her debut cookbook, Table for Two, is out now! This is the first episode in a new interview series all about BREAKFAST! Future episodes will be available exclusively on the Lecker Patreon. For £3 a month you can get access to all episodes. Subscribe here. Merch is available via the Lecker website. Or you can go directly to Teemill for T-shirts and tote bags, and to bigcartel for zines and patches. Follow Lecker on Twitter and Instagram. 2023-01-2027 min

LeckerLoaghtan (Blasstal #3)A mythical-looking beast to be found on the hills of the Isle of Man; the loaghtan is a fascinating heritage breed sheep whose story is intertwined with Manx culture and history. Katie and Lucy meet farmer Jenny Shepherd from Ballacosnahan, who have one of the biggest loaghtan flocks on the island, make loaghtan croish cuirns with artist Rosie Wood and find out how to work with loaghtan’s unique flavour with chef and spice importer Kumar Menon of Leela’s Kitchen. Plus Annie Kissack is on hand with some folktales about the sheep. Blasstal is a po...2022-11-2846 min

LeckerSkeddan (Blasstal #2)Katie and Lucy take a deep dive to the heart of the Manx fishing industry to meet a true Isle of Man legend: the herring (skeddan in Manx). Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With thanks to all contributors and others who made the series possible! Music credits: Manx Folk Dance Music - Yn Guilley...2022-11-1447 min

LeckerMoots (Blasstal #1)In episode 1 of Blasstal, Katie introduces Lucy to the vegetable at the heart of Hop-tu-Naa traditions of the Isle of Man. They explore the island's folklore with poet and folklore expert Annie Kissack, attend a Hop-tu-Naa celebration at Cregneash, carve their own moots, and finally head out Hop-tu-Naa-ing around Peel. Blasstal is a podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb With...2022-10-3137 min

LeckerS6: Introducing...BlasstalWelcome to Blasstal! A podcast series by Lecker about food and folklore on the Isle of Man, supported by Culture Vannin. Launching 31st October. Hosted and produced by Lucy Dearlove and Katie Callin Podcast theme music by Mera Royle Podcast artwork by Vicky Webb 2022-10-2802 min

LeckerPermission To Write with Melissa ThompsonThe writer and cook Melissa Thompson talks about her book Motherland; a very personal history of Jamaica. Melissa weaves the history of the country so elegantly with her own story in a way that makes it impossible to ignore that the violent history of colonialism in Jamaica is to do with all of us in Britain. As you’ll hear us talk about, she uses the physical walls of the Drax Estate in Dorset, where she grew up, to demonstrate how ingrained Britain’s colonial legacy is in the very fabric of our life here - and it’s most...2022-10-2540 min

Cooking For LoveEp.9 Lucy DearloveAfter a wee break, cooking for love is back with monthly episodes! This month I chatted to the wonderful Lucy Dearlove who runs the podcast Lecker, one of my favourite food podcasts! We chatted about food in Lucy's childhood, cooking for friends, the London food scene and of course, what cooking for love means to her. Listen to Lecker here. Sign up to Jonathan Nunn's newsletter Vittles 2022-10-2056 min

LeckerWriting About Living with Thea LenarduzziThe writer and editor Thea Lenarduzzi talks about her book Dandelions; a family history of migration, cooking, living. So much of personal writing in food focuses on heritage and family - and rightly so! But - down, no doubt to the very white, middle class status quo - there can be a tendency towards simplification - of dishes, or even a narrative, a family’s history. What Dandelions does so well is capture how much of people’s lives rests in the spaces between, resisting categorisation and definition, and even slipping between fact and fiction, but in a way...2022-10-1332 min

LeckerFood Memoir with Rebecca May Johnson and Angela HuiA conversation between Angela Hui and Rebecca May Johnson, recorded just after their respective debut non-fiction books had been published. An exploration of the importance of valuing and demonstrating labour within cooking, of novelty versus repetition, and of the idea of rejecting food writing as a category. You can find Takeaway by Angela Hui and Small Fires by Rebecca May Johnson at all good bookshops now. Mentions: Cathy Park Hong's part poetry part memoir (Angela) Audre Lorde - Zami (Rebecca) Luce Giard and Michel de Certeau -The Practice of Everyday Life (Rebecca) ...2022-10-0656 min

LeckerBack to School with Jeremy PangWhat's the secret of a successful cooking school? Jeremy Pang, founder of School of Wok, lets us in on it. This episode was hosted by Adrienne Katz Kennedy and produced by Lucy Dearlove. You can find out more about Jeremy Pang at jeremypang.co.uk and his new book, Jeremy Pang’s School of Wok is out now, wok clock illustrations and all. Ben McDonald creates original illustrations for Lecker - find them on the Lecker Twitter and Instagram. If you’re in a position to, please considering supporting Lecker. Buy merch here...2022-09-2736 min

LeckerMatooke Goes With EverythingA love letter to the beating heart of Ugandan food, Matooke. With Katasi E. Kironde and Nakigudde Elizabeth Kibalama. Katasi is the founder of Elevate 256, an organisation that creates and curates inspiration content and events centred around Uganda. She was also a co-host on Unsavoury Ethnic Types podcast, who did a great episode about Ugandan food. She also guest-curated a recent issue of Fare magazine all about Kampala. We talked a bit more about a couple of pieces in the magazine, and those bits of the interview are going to be available on the Patreon bonus podcast episode...2022-07-1330 min

LeckerJust Cooking Outdoors with Helen GravesHelen Graves talks about illegal rooftop barbecues, the joy of cooking and eating together outdoors, and why tenderstem broccoli is the thing everyone needs to grill. Helen's new book Live Fire is published by Hardie Grant. Helen Graves is a food and recipe writer and editor and she used to write a much loved blog called Food Stories. The Guardian podcast I mentioned in this episode is called Let's Eat! Lecker is written and produced by Lucy Dearlove Lecker is on Twitter, Instagram and now TikTok. If...2022-06-1338 min

LeckerOranges and LemonsAn audio exploration of our love of citrus, with chef Selin Kiazim and writer Nina Mingya Powles. Three: Acid, Texture, Contrast by Selim Kiazim and Small Bodies of Water by Nina Mingya Powles are both out now! Lecker is written and produced by Lucy Dearlove You can find a full bibliography for this episode on the Lecker website. Ben McDonald creates original illustrations for every episode of Lecker. Lecker is on Twitter, Instagram and now TikTok. If you’re in a position to, please considering supporting Lecker. Buy me...2022-04-2836 min

LeckerA Woman Eating Or Not Eating with Claire KohdaThere's one detail that everyone's picked up on in Claire Kohda's debut novel: the fact that the main character, Lydia, is a vampire. But it's actually much more about food than it is about vampires. Claire explores how the book relates to ethnic identity and colonialism, and the othering of Asian cultures which happens so frequently, and explains how food came to be such a central part of a story whose main character physically can't eat it. Woman, Eating is published by Virago. Claire Kohda is a writer and musician; she reviews books for...2022-03-2830 min

LeckerHot Pot is for EveryoneYou’ve eaten hot pot at a restaurant, or at the very least seen it offered at restaurants near you. But did you know that thanks to the minimal prep required, it’s actually the perfect dinner party meal to have with friends at home? Melanie Xu, a lifelong fan and staunch advocate of Chongqing Ma La hot pot, makes the case. Thank you to Mel and Andrew for their hot pot hospitality! Lecker is on Twitter, Instagram and now TikTok. If you’re in a position to, please considering supporting Lecker. Buy mer...2022-02-2136 min

LeckerThe Granville RevisitedA look back at the 2017 episode recorded at Granville Community Kitchen with Leslie Barson and Dee Woods. While Leslie and Dee prepared a community meal of Peruvian inspired pork stew, beans, rice and salad they shared how their work addresses fundamental and system issues of oppression, poverty, land use, farmers' rights and the environment. And there's an update from Leslie on the Granville's plans for 2022 and beyond. Read more about The Granville and get involved at granvillecommunitykitchen.org.uk Follow Lecker on Twitter, Instagram and TikTok Become a Patron at patreon.com/leckerpodcast 2022-01-1745 min

LeckerA Bigger Table (Kitchens #6)How can the practice of eating together secure a sustainable future for our kitchens? In the final episode of the series, Joanne MacInnes and Betul Piyade from the community centre West London Welcome describe what it's like for refugees and asylum seekers to live indefinitely in hotel rooms without kitchens. And academic and "food crisis responder" Marsha Smith explains why social eating is so important for us as a society, and explains how it's the key to future proofing our eating habits. Lecker is written and produced by Lucy Dearlove Thanks to my...2021-09-2042 min

LeckerThe Hearth of the Home (Kitchens #5)Does it matter what fuels our fire in the kitchen? Javon Bennett explains how his family adapted their cooking when they moved from Jamaica to England, and Carwyn Graves explores open fire cooking and other Welsh kitchen traditions. A full transcript is available on the Lecker website. Lecker is written and produced by Lucy Dearlove Thanks to the contributors on this episode, Javon Bennett and Carwyn Graves. And also thanks to Naomi Oppenheim who put me in touch with Javon via the British Library Caribbean Foodways project and also to my friend a...2021-09-1341 min

LeckerFlat Pack (Kitchens #4)Prefabs – built to help counter the post war housing shortage - were actually some of the earliest examples of fitted kitchens in the UK, and came with built in fridges at time when this technology was unaffordable to most people. Jennie Thomas reflects on growing up in a post war prefab in Hackney, and Alice Wilson, whose academic work examines tiny houses, reflects on the movement as a reaction to the housing situation in contemporary Britain. Lecker is written and produced by Lucy Dearlove. Thanks to the contributors on this episode, Jennie Thomas and Alice Wilson. Fi...2021-09-0642 min

LeckerThe Unsociable Kitchen (Kitchens #3)Why are so many of our kitchens so unsociable? Lucy meets Johnny Grey, a kitchen designer who’s been fighting for decades to make kitchens a place for leisure not work, and Katie Pennick, a disability campaigner whose work has changed the face of London transport – but who still can’t cook in her own kitchen. Plus Sean Warmington-Wan reflects on the unsociable kitchen in his shared London house. Lecker is written and produced by Lucy Dearlove. Thanks to the contributors on this episode: Sean Warmington-Wan, Katie Pennick and Johnny Grey. You can find a full...2021-08-3046 min

LeckerMeal Machine (Kitchens #2)Kitchens are inextricably linked with the woman of the house. Perhaps unsurprisingly, given that the fitted kitchen was literally designed as a workspace to fit around a woman’s body. But what does this mean for women - and men - now? How are traditional gender roles built up and broken down by the kitchen itself? Michael Etheridge reflects on the distribution of domestic labour in his own home, and food writer Gemma Croffie talks about the narrow definition of accepted womanhood when it comes to domestic work. A full transcript for this episode is available on the Le...2021-08-2343 min

LeckerTrophy Cabinets (Kitchens #1)Aspirational kitchens are an integral part of our food media, but where did they come from? And what does it mean for those who can never attain a beautiful, cookbook-worthy kitchen? Design historian Professor Deborah Sugg Ryan explores what came before the fitted kitchen, and how the room itself has shape-shifted drastically over the 20th century. And food writer and author Ruby Tandoh considers the aspirational kitchen in food writing. Episode 1 of Kitchens, a podcast series by Lecker about the most important room in the home. You can find a full transcript for this episode on...2021-08-1644 min

LeckerS4: Introducing...Kitchens (TRAILER)Wall-mounted cabinets, continuous work surfaces, oven, hob, sink, fridge. Maybe a table, often not. Could this be describing your kitchen? The fitted kitchen is ubiquitous in British homes. But we all have different lives, tastes, needs; we cook different foods. How did we all end up with the same kitchen? Rooted in the memories and personal stories embedded in people's kitchens, Kitchens is a six part podcast series combining the history of design and food to understand the current context of how and where we cook. Lucy Dearlove meets contemporary academicians such as design historian Professor Deborah Sugg Ryan...2021-08-0902 min

LeckerTiny FeastsMany people have celebrated special occasions differently this year, finding ways to recreate communal food traditions for themselves. Our feasts may have shrunk, but we're still joined together through the kitchen and through the plate. In this episode, hear four stories of personal food rituals reimagined and recreated in 2020: Jane's bread sauce, Emma and Ingrid's Venezuelan ham bread, Adi's Bacalhau com natas and Pratyusha's pongal. Music Quiet Sill by Blue Dot Sessions (www.sessions.blue) Solemn Application by Blue Dot Sessions (www.sessions.blue) The Big Ten by Blue Dot Sessions (www.sessions.b...2020-12-2342 min

LeckerAnne Willan's CookbooksAnne Willan has more than 60 years experience as a teacher, author, and culinary historian, and over 30 books to her name. Speaking to me around the release of her new book, Women In The Kitchen: Twelve Essential Cookbook Writers Who Defined The Way We Eat from 1661 to Today (Simon & Schuster), she shared some stories from her amazing life in food. I would be really grateful if you could spare a couple of minutes to fill out the Lecker Listener Survey! 2020-08-2427 min

LeckerThe Many Kitchens of Rachel KhooTV chef and cookbook author Rachel Khoo talks about privilege, being mixed race in the UK food industry and her new show Simple Pleasures. You can buy the Simple Pleasures eBook for £5 here, with all proceeds going to the Film and TV Charity UK.2020-07-0626 min

LeckerBonnag: A Manx DocumentaryAlthough she’s originally from the Isle of Man, Katie Callin has never made the most traditionally Manx of all foods: the bonnag - a soda raised baked good with links to the nation’s pre-industrial past, and to its folklore too. She returns to her family home in St Johns on the west coast of the island to enter the World Bonnag Championships and, under the guidance of her mum Vanessa, she uncovers the secrets of great bonnag making. Music: Blue Dot Sessions - Chapel Bottom (https://www.sessions.blue/) Blue Dot Sessions - Ho...2020-05-1335 min

LeckerLockdown Cocktails with Sean BlakeSean Blake is (in his own words) a part time food and drink photographer, music producer, low skilled worker and full time dad. He’s a big advocate for making food and drink more approachable and less wanky, and he makes the best cocktails of anyone I've ever met. Having managed the bar and designed menus for the likes of the Polpo group, Brunswick House, Pitt Cue Co, run Sean's Bar pop ups all over London, been a YBF finalist, and co-founded Corals in Peckham with Lerryn Whitfield, I thought he would be a great person to talk to about ma...2020-04-1719 min

LeckerLockdown Fermentation with Jelena BelgraveWhen our food supply is threatened, or feels like it is, preserving fresh produce is a natural response. Jelena Belgrave, whose fermentation class I took part in over Zoom last week, grew up with communal preservation traditions in her native Serbia; she explores via voicenotes how the instinct to store food for herself and her family is rooted in her own history. You can read more about Jelena and her work on her website oblutak.co.uk and find her on Instagram @potsandfoodtoshare. Music: Blue Dot Sessions - Lakal 2020-04-1516 min

LeckerLockdown Sourdough with Rebecca SpavenIn these strange times I’ve been thinking about food almost constantly. Unable to go out to eat (or go out much at all), food dominates my waking life even more than normal. Like many people on the internet, I’ve started using the solid blocks of time I have at home to start learning to bake sourdough, and I’ve been thinking a lot about why I’m so drawn to this and why I find it so absorbing. Via the medium of voicenotes, I asked my friend Rebecca Spaven, a professional baker, to consider where the domestic...2020-04-1315 min

LeckerBritish Caribbean Food History with Catherine Ross and Lynda-Louise BurrellCatherine Ross and her daughter Lynda-Louise Burrell are the founders of Museumand, a Nottingham-based a social history and community 'museum without walls' dedicated to preserving Caribbean history, heritage and culture in original and unusual ways. I joined them for a Friday afternoon sweet tea to talk about the influence - and ingenuity - of slavery within Caribbean food, the hurdles they've overcome in setting up the museum, and their favourite coconut-based sweet treats. You can find out about Museumand's work here and follow them on twitter here and Instagram here.2020-03-1331 min

LeckerTaro Fukunaga's Tokyo Tea RoomTokyo: a symphony for the ears. Of Pachinko, cicadas and Taro's tea ceremony. With thanks to Taro and Tomoko (and Rory). Follow @leckerpodcast on Twitter and Instagram and subscribe to the Lecker tinyletter 2020-02-1316 min

LeckerItalian Prescriptiveness with Livia FranchiniThe Italian author Livia Franchini reflects on edible themes in her debut novel Shelf Life, and considers the prescriptiveness of Italian cooking. Read more about this episode at leckerpodcast.com. Sign up to the Lecker tinyletter for an extra bite, this time about tomatoes. You can find Livia's recipe for Orecchiette ai Cimini di Rapa here. Livia can be found on Twitter, and on Instagram. Shelf Life came out in paperback on Doubleday in January 2020 and is available from all good booksellers (I like Hive). Music: Blue Dot S...2020-01-1330 min

LeckerA Burmese Food Education with MiMi AyeThe food blogger and Burmese cookbook author MiMi Aye remembers the UK online food writing movement of the mid 2000s and shares the sour delights of Burmese food. Read more about this episode at leckerpodcast.com. Sign up to the Lecker tinyletter for an extra bite, this time about the secrets of Burmese tofu. You can find the recipe for Coconut Chicken Noodles here, taken from Mandalay with kind permission from MiMi Aye. MiMi can be found on her website, on Twitter, and on Instagram. You can buy a copy of...2019-12-0230 min

The magCulture PodcastEpisode 15, November 2019 • magC Live • Ariane Spanier • Nova teamFor this episode, Jeremy Leslie is joined at the magCulture shop by Marc Robbemond from Amsterdam’s Athenaeum magazine shop. We also hear from Ariane Spanier of Fukt magazine, listen in on David Hillman and Caroline Baker of sixties classic Nova in an excerpt from their recent magCulture Shop event, and podcast producer Lucy Dearlove removes her headphones to share the effect a zine had on her own podcast. If you enjoy the magCulture Podcast please give it some love on iTunes, Soundcloud or wherever you’re listening. And drop us an email with suggestions: podcast@magculture.com Huge thanks to o...2019-11-1836 min

LeckerBONUS: Extracts from Lecker Zine 01, live at Middle Lane MarketThis is a mini audio version of the recent print zine I released! Featuring readings from Octavia Bright, Jennifer Obidike, Rhiannon Schabernack, Ruby Dhalay and Kelly Shearer, recorded at the zine launch party at Middle Lane Market in North London in November 2019. Thanks to Kelly and Andrew Shearer of Middle Lane Market for hosting the event. The first run of the zine has now sold out, but follow @leckerpodcast on Twitter and Instagram to be the first to hear the launch date for the second run. Subscribe to the Lecker tinyletter Music...2019-11-1823 min

LeckerClaire Roberson's Adopted Sicilian HospitalityClaire Roberson is an excellent person to know if you want to know what to eat in Sicily. She introduces me to pesto alla Trapanese, prepared in the kitchen of her Palermo apartment. Claire is on instagram @everythingbut and can also be found/contacted via her website everythingbut.me Lecker is on instagram @leckerpodcast. Sign up to the newsletter tinyletter.com/lecker Music: Blue Dot Sessions - Chromium Blush 2019-09-2329 min

LeckerCooking and ADHD by Isabelle O'CarrollIsabelle O'Carroll spent much of her adolescence and young adulthood being made to feel like an underachiever – until an ADHD diagnosis in her mid 30s made everything fall into place. She explains how the kitchen has always been a playground for her - and also a place of solace over the years. Isabelle's pieces: How Cooking Made Me See My ADHD as a Talent Instead of a Shame 3 Refugees Living In The UK Cook Their Favourite Meals From Home Find Isabelle on instagram: @isabelle_oc and on twitter @isabelleoc. Check out her recent Le...2019-09-0928 min

LeckerA Parisian Heatwave Dinner with Ellen Quinn BanvilleLecker is in Paris! Eating the perfect tomato salad with Ellen Quinn Banville. Talking tuck, salt and explaining pulled pork to a Parisian butcher. Thanks to Ellen and Finola for permission to use tracks from Pembroke's album At Sea - in this episode you can hear Dizzy, Thump Thump and The Fear. https://www.pembroke-music.com/ Find Ellen on Instagram @ellenquinnbanville Follow Lecker on Instagram @leckerpodcast 2019-07-2939 min

Eat This PodcastEating Alone At the beginning of April, during the Hearsay International Audio Arts Festival, a little marquee in the main square of Kilfinane, a small mountain village, saw a steady stream of visitors enter. They would put on a pair of headphones, listen for a few minutes, and come out beaming a big smile. They had just heard one of the stories in a specially curated installation called Table for One. After listening to one of the stories myself, I was inspired to reflect on my own thoughts about eating alone, and that prompted me to...2019-04-2918 min

LeckerThe Misunderstanding of Regional German Food with Christie DietzLondon born and Wiesbaden based, food writer Christie Dietz is an authority on and enthusiastic consumer of German food. She prepares two Wiesbaden regional specialities: Frankfurter grüne Soße and Handkäse mit Musik and talks about the notion of home, the misalignment of regional German food and the murky history of the country's vegetable royalty. Christie writes about food at https://www.asausagehastwo.com/ Transcript: https://docs.google.com/document/d/1MRx-VnU-DJmt9rCZMRVOgb1fn38RprcLJC6peNIrQnw/edit?usp=sharing Music: Blue Dot Sessions - Lemon and Melon Blue Dot...2019-04-2339 min

LeckerTable For One: PastaHello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only i...2019-04-1807 min

LeckerTable For One: CerealHello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only i...2019-04-1805 min

LeckerTable For One: Brown BreadHello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only i...2019-04-1806 min

LeckerTable For One: SoupHello! This is a bonus episode of Lecker from me, a slightly hoarse Lucy Dearlove. This is a very short piece, produced for Table For One, an audio installation I produced during a recent residency at this year's HearSay Audio Arts Festival in beautiful Kilfinane, Ireland. There are four stories in total, each one a different tale of eating alone, which visitors to the installation listened to while seated at a specially dressed table for one in the main square of the town. Everyone who shared their story with me has been left anonymous and is only id...2019-04-1806 min

LeckerLeaps of Faith and Lemon Drizzle with Marie MitchellI met chef Marie Mitchell in mid 2017, when I booked her as a guest on another podcast I was producing, in honour of the supper club she was running with her parents, Pop's Kitchen, and was blown away by her charm, food ethics (she takes the sourcing of her ingredients very seriously) and most of all her incredible cooking. She bakes a lemon drizzle cake at her East London flat and talks about the leap of faith it took to start to cook professionally, London Caribbean identity, and why her family has played such an important part in her...2019-03-2537 min

LeckerThe Inimitable Saima ThompsonSaima Thompson, née Arshad, was one of my guests on the very first episode of Lecker back in late 2016 when I interviewed her and her mother Nabeela in their restaurant Masala Wala Cafe. Last year, aged just 29, Saima was diagnosed with incurable Stage 4 lung cancer. I met her again, this time to talk about living with cancer and how running a restaurant fits in with her diagnosis. Please note that as well as discussion around cancer this episode also mentions miscarriage. Produced and hosted by Lucy Dearlove Saima Thompson blogs at...2019-03-1131 min

LeckerBrooklyn Breakfast with Aysen GerlachWelcome to a brand new series of Lecker! We're in NYC for this first episode (South Brooklyn to be exact) as I meet Aysen Gerlach, an artist and cheesemonger whose illustrated food memoir Food Stuff caught my eye in the MoMA PS1 bookstore. She makes me bacon, egg and cheese on a biscuit as we talk baking tricks, the significance of breakfast sandwiches to East-Coasters and how she came to make a book about her life in food. Produced and hosted by Lucy Dearlove Featuring Aysen Gerlach https://www.aysengerlach.com/. Find Aysen on instagram...2019-02-2530 min

LeckerS0: The Joys of Pickles with Thom EagleThis episode is a Toast to Thom Eagle, the food writer, author and chef. Thom and Lucy talk vinegar pickles vs lactofermentation, Thom's new book and his top 5 pickles of all time. Thom's book First, Catch is published by Quadrille on 5th April http://www.hardiegrant.com/uk/publishing/bookfinder/book/first_-catch-by-thom-eagle/9781787131477 Thom is head chef at Little Duck | The Picklery in Dalston https://www.littleduckpicklery.co.uk/ You can find him on twitter and insta @thomeagle and read his blog at thomeagle.com Find us on Twitter and Instagram...2018-04-0316 min

LeckerA Romantic Dinner For One with Laura SilverHAPPY VALENTINE'S DAY, LOVERS AND LISTENERS. A Valentine's special: Laura Silver prepares a romantic meal in her Peckham kitchen. Laura is a news reporter for Buzzfeed. You can find her on Twitter @laurafleur. Nigella Lawson's Lamb Shank For One is in her classic book Feast https://www.nigella.com/books/feast Music from Joe Bagale and Bird Creek via YouTube Music Library.2018-02-1418 min

LeckerA Belly Full with Riaz PhillipsToast (as in 'propose a') is a new monthly Lecker offshoot raising a glass to great and diverse food projects and enterprises. In the first Toast, Lucy meets Riaz Phillips, a London-based photographer and writer whose book Belly Full was released last year. It's a celebration of Caribbean food history and culture in the UK told through photographs of and interviews with people who run a selection of restaurants, takeaways, shops and factories. Over lunch Riaz explained how the book came out of posting pictures of his food online and why it's important to document a...2018-01-3123 min

LeckerSunday Roast Rites with Joe MarshallThe food we cook and eat is so intricately shaped by our lives and what we've done and the people we've met. Some meals can conjure up the most powerful memories and bring people back into our lives in a very evocative way. Joe Marshall is a former vegetarian turned practised cooker of roasts - no mean feat on the river barge he calls home. And every single Sunday meal he makes has a much deeper, more emotional significance. With thanks to Spark London, where I first saw Joe tell a version of this story http://stories...2018-01-0519 min

LeckerKate Young's Literary KitchensI met Kate Young in the most on brand place imaginable - in the basement kitchen of Tottenham Court Road Waterstones. The Australian food writer and chef is equally obsessed with books as she is with food and her long-awaited book combining the two, The Little Library Cookbook, was published by Head of Zeus in September. While she prepared the food for a three course Virginia Woolf-themed supper club, we spoke about why food matters in fiction, how food makes up your sense of self and she told me something about Enid Blyton that BLEW MY MIND. ...2017-11-0825 min