delicious. books series: Gilly Smith meets Cerys Matthews, presenter on BBC6 Music and BBC Radio 2’s The Blues Show, as she opens a copy of her new book, Where The Wild Cooks Go, for the first time and talks about what inspires her writing.   For information regarding your data privacy, visit acast.com/privacy

Everyone's favourite nonno, Gennaro Contaldo kicks off a brand new series of the delicious podcast sponsored by Hive.co.uk featuring the new cook books on the market this autumn. Gennaro shows Gilly Smith how to cook not one but two recipes from his latest book, Pasta Perfecto in his traditional Italian outdoor kitchen at his London home.  For information regarding your data privacy, visit acast.com/privacy

This week, Gilly Smith is at Burrow Hill Farm in Somerset, home to the Bohemian Temperley family and the UK’s first Cider Brandy which was the finale to this year's Royal Wedding. Gilly talks to the mother of the family, Diana Temperley whose entrepreneurial brood and farmhouse business was the inspiration for award winning author, Veronica Henry’s latest novel A Home from Home, and asks Veronica why she chose cider as the juice for her plot. For information regarding your data privacy,...

This week Gilly Smith is with this year’s MasterChef champion, Irini Tzortzoglou who takes her on a wonderfully nostalgic trip back to her grandmother’s kitchen in Crete where nose to tail cooking was an essential part of the culture.    For information regarding your data privacy, visit acast.com/privacy

This week, 2015 Great British Bake Off champion, Nadiya Hussain talks about her new book, Time to Eat, brown girls on TV, panic disorder and being a role model for Muslim women. And she acknowledges for the first time the influence of her father, a Bangladeshi restaurateur in Britain in the 1980s and 1990s on her own cooking and his Lamb Dhansak, that, for her, Tastes Like Home. For information regarding your data privacy, visit acast.com/privacy

This week, Gilly Smith talks to food writer and social media queen, Alison Roman, rugby captain turned brewer, Alistair Hargreaves of Wolfpack lager, pioneer of New Zealand's biodynamic wines, James Milton, Raymond Blanc on 35 years at Belmond Le Manoir aux Quat' Saisons, Christine Cort on the Manchester International Festival and Ben Tish on the legacy of the food of the Moors. For information regarding your data privacy, visit acast.com/privacy

This week, Gilly Smith learns how to cook a sea bass in vine leaves with heirloom tomatoes and pomegranate and white balsamic dressing like the Greek Cypriot author of Orexi!, Theo Michaels.  For information regarding your data privacy, visit acast.com/privacy

This week, Gilly Smith is with Isabella Tree, the author of Wilding, which has been hailed as one of the most important contributions to the debate about where and how we get our food and our relationship with the land. As Isabella tells Gilly about the recipe that Tastes Like Home, she explains why grazing animals are an essential mix in our farmland as we battle the effects of climate change.

This week, Gilly Smith is learning how to cook like MasterChef 2018 winner, Kenny Tutt at his brand new restaurant, Pitch in Worthing, just a few days before it opened at the end of May. He shows her how to do his own version of fish and chips.

This week, Gilly Smith is at Bolney vineyard in Sussex to taste the bumper crop from last year’s stupendous summer, and where its leftovers inspired a very British gin. She meets the doctors and medical students learning to cook, and the Urban Fishmonger for advice on how to cook fish on the barbecue. Food writer, Selina Periampillai gives us a taste of her Mauritian home, and Bake Off’s Benoit Blin takes us to work at Le Manoir aux Quat' Saisons to find the passion behind the pastries. 

This week, Gilly Smith is with food writer and instagrammer, Elly Pear at Divertimenti in London’s Knightsbridge where she holds her cookery classes, to cook up a recipe from her new book 'Green' that tastes like home.

This week, Gilly Smith learns how to make a strawberry gazpacho like Spanish chef, Jose Pizarro whose new book Andalusia is a journey through the flavours of Spain’s southern coast. 

This week, Gilly Smith asks if veganism can save the planet with a panel of experts including author of 'Wilding', Isabella Tree, Instagram star, Fat Gay Vegan and Radio 1 DJ, Nesta McGregor. 

This week, Gilly Smith learns how to cook like Australian food writer, Emiko Davies whose book ‘Tortellini at Midnight’ tells the love story of her Italian family which journeys from Taranto to Turin and settles in Tuscany. With baby on hip, Emiko cooks up Polpette di Nonna Anna, served with freshly-made orechiette.

This week Gilly Smith learns how to cook like Michelin star chef, Adam Byatt from Trinity in Clapham. After training at Claridges as a teenager, Adam went on to cook with Philip Howard at The Square, and is now a mentor to young chefs. Here he cooks a simple but stunning turbot Bonne Femme.

In this week's magazine-style episode, Gilly Smith meets the future foods man who’s the first to give the beyond meat burger a home of its own, the B&B owner who’s quietly converting her guests to living lightly on the planet and best selling author, Wendy Mitchell, whose memoir about dementia has plenty to teach us about how to enjoy our food. Plus two Masterchef judges from opposite sides of the world, Monica Galetti from the UK and Thailand's most famous TV chef, Ian Kittichai.

This week, Gilly Smith talks to food writer and broadcaster, Pete Brown about his new book 'Pie Fidelity', and finds an unusually patriotic take on British food.

This week, Gilly Smith learns how to cook like Zoe Adjonyoh whose journey through food into her own Ghanaian heritage has led to a new movement in West African cuisine. Here she cooks akara fritters, a vegetarian feast of black eyed beans with salsa.

This week, Gilly Smith goes way off the beaten track in Thailand with Thai-born food writer, Kay Plunkett-Hogge in search of the food of Kay's childhood in the roadside cafes and markets of Bangkok, Chiang Rai and Chiang Mai.

This week, Gilly Smith meets Steven Lamb of River Cottage, the winner of this year’s Jane Grigson Trust award for new food writer, Dan Saladino, and finds out how to be a nomadic chef. Plus the woman who left a life of high finance to make her Susana and Daughters kefir, the wine producer who’s winning awards for leaving the least impact on the planet, and Sophie from the food team with 25 seconds on Marmite.

This week, Gilly Smith is at Spitalfields’ super cool Thai restaurant, Som Saa learning how to make the popular papaya salad, Som Tam with chef and owner Andy Oliver. Andy tells her how he learned to cook with Thai food hero, David Thompson at his legendary Thai restaurant Nahm, and what he thinks now about the twitter storm last year which resulted in him sacking one of his own chefs for a racist slur.

This week, Gilly Smith is celebrating all things Irish for St Patrick’s Day with the doyenne of Irish slow food and artisanal produce, Darina Allen of the Ballymaloe Cookery School.

This week, Gilly Smith is on a wild beach off Lyme Regis with food writer and River Cottage chef, Gill Meller, who’s showing her how to cook a simple lunch of fresh mackerel over an open fire.

In the March bumper episode of the monthly magazine-style podcast, Gilly Smith meets; delicious. magazine columnist Debora Robertson who tells us how to feed our dogs, TV chef James Martin who tells us about his Great British adventure and she tunnels under the streets of London to find the world’s first sustainable farm. Food historian Angela Clutton gives us the 'who knew' on vinegar and, as Brexit looms, we hear from an Iranian refugee on how food humanises the people behind the headlines. 

In this week's special delicious. podcast, sponsored by Hope & Glory Tea, Gilly Smith meets the six teams of catering students who have made the finals of Zest Quest Asia. The competition, founded by Cyrus Todiwala – chef patron/owner of Café Spice Namaste & Mr Todiwala’s Kitchen – and his wife Pervin, is designed to encourage the next generation of chefs to bring excellence to Asian cuisine.