Good Food

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
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Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting.

Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed.

In this episode:

• 00:00 — Welcome back (and how she compares to Rick Stein)

• 03:32 — The batch cookbook, and why most batch cooking is too much work

• 10:26 — The goose fat roast potato freezer trick

• 15:19 — The secret pot of MSG

• 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair

• 20:20 — Favourite dish: chicken wings with a bump of caviar

• 26:08 — Confessions: bubblegum ice cream and a very bad undercut

• 28:27 — The Grumble, her imaginary all-potato pub

• 32:17 — The misconception she wants to fix

• 35:11 — Guilty pleasure: tinned fish

• 37:29 — Quick fire

• 41:15 — What good food means

Poppy's Absolutely Delicious Batch Cookbook is out now.
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Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.
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Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world.

Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown.
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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