Cooking the Books with Gilly Smith

This week, we’re back with farming champion, Abby Allen and her latest book, The Farm Kitchen.Abby was, until recently, the face of Piper’s Farm, the online farm shop which brought together the best farmers and producers in the South West. Her passion in creating a resilient food and farming system to food lovers across the Uk now comes from a new company, Pipers and co,  run by Abby and husband Will which continues to build a network of farmers and producers who do the right thing by the soil, the planet, the animals and us.And all while she’s been growing a whole new human called Olivia. Gilly begins by finding out how the mothering is going.Pop over to Gilly's Substack for Extra Bites of Abby including a recipe from The Farm Kitchen. Hosted on Acast. See acast.com/privacy for more information.

This week, we’re with the queen of modern Caribbean cooking, Shivi Ramoutar.It’s 10 years since her debut cookbook, Caribbean Modern: Recipes from the Rum Islands launched this Trinidadian lawyer and supper club host from Leicester to become the Caribbean queen of daytime TV.The 10th anniversary edition – simply called Recipes from The Rum Islands is just as much about identity and belonging, but as the co-presenter now of Jimmy and Shivi's Farmhouse Breakfast and a regular on This Morning, not to mention a mum of three young wildlings, as she calls them, she’s got a different perspective.  Gilly asks her to revisit a time when she first began to dive into her heritage and its food.Pop over to Gilly's Substack for Extra Bites of Shivi and a recipe from The Rum Islands. Hosted on Acast. See acast.com/privacy for more information.

 This week we’re exploring the cuisine of Saudi Arabia in Madeeha Qureshi's debut cookbook, The Red Sea.Madeeha who spent her first 18 years in Saudi, came to our attention on Masterchef when she reached the finals in 2021, impressing judges John Torode and Gregg Wallace with her fusion of Saudi Arabian, Middle Eastern, South Asian and modern flavours. Now, many of us will think of Saudi as a place which is repressive for women and the LGBTQ community, but this is not Madeeha’s story.  If Cooking the Books is a place to explore the secret kitchens from different culinary cultures, it’s also about the lived experiences of the authors who tell that story – many of them women. Gilly asks Madeeha to show us around her Saudi Arabia through her food moments. Pop over to Substack for Extra Bites of Madeeha including a recipe from her book, and for Gilly's post about the complexity of telling stories about place and politics. Hosted on Acast. See acast.com/privacy for more information.

This week we’re in Brighton for Cooking the Books live with bean queen, Ali Honour. The author of Beans describes herself as a chef and food systems agitator, which brings together the best things about beans – how delicious they can be while saving the planet and the health of the nation. In front a live audience of keen beans and bean deniers – let’s call them beanos - we find out why.  Pop over to Gilly's Substack for Extra Bites of Ali and a recipe from Beans by clicking here. And do follow Bang in Some Beans on the Food Foundation podcast, produced by Gilly and presented by Melissa Hemsley. Here's episode 4. Hosted on Acast. See acast.com/privacy for more information.

This week we’re discussing the shortlist for the Jane Grigson Trust–Sous Chef Award 2026 with two of the judges, Nicola Lando and Jeremy Lee.This year, it celebrates its 10th anniversary with a stunning shortlist of books about secret kitchens and migrant stories which will all be featured here on CTB when they’re out in the bookshops. Ahead of next week’s awards, Gilly asks Nicola, founder of Sous Chef and a graduate of her How to Cook a Book food writing retreat, and Jeremy Lee, award-winning author of Cooking and chef proprietor at Awards HQ, Quo Vadis, what they look for in a winner. Hosted on Acast. See acast.com/privacy for more information.

This week as millions of people all over the world are celebrating Ramadan, we’re with London-based Somali-Egyptian food writer, Ilhan Abdi to talk about her book, The Ramadan Kitchen.A former Amazon corporate employee, she left to focus on cooking content, gaining 265k Instagram followers (@Ilhanm.a) through live Ramadan cooking sessions inspired by her mum’s dishes during lockdown, and has since become a mother herself.  She tells us about her recipes inspired by Ramadan traditions, including suhoor and iftar dishes like Somali rice, samosas, and syrup-soaked doughballs.Pop over to Gilly's Substack for Extra Bites of Ilhan including a recipe from her book, and a beautiful prayer that means so much to her.  Hosted on Acast. See acast.com/privacy for more information.

This week we’re exploring the food and culture of Kurdistan with author of Nandên: Recipes from My Kurdish Kitchen, Pary BabanBorn in Southern Kurdistan, in Qaladze, a place known for its resistance and community, Pary fled Kurdistan with her family to escape what became known as the Anfal Genocide, and this is a hard listen. But it’s her passion for using the food of her land in her restaurant Nandine in South London and now the book, Nandên meaning kitchen to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen. Pop over to Gilly's Substack for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments.You can buy the book from the CTB Bookshop at Bookshop.org by clicking here. Hosted on Acast. See acast.com/privacy for more information.

This week, we’re back with BOSH!, the recipe developing duo who have changed the conversation about plant-based diets. Gilly has followed their journey over the last 10 years and watched them become the biggest influencers in the plant-based space. Now, as she explores their latest book, More Plants, she finds out how they got their ready meals to the supermarket ready meal shelves - and why that matters.  Pop over to Gilly's Substack for Extra Bites of BOSH! including a recipe from More Plants. You can buy it from the CTB shop at Bookshop.org which supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.

This week we are LIVE in Brighton with James Beard award-winning New York food writer, Tamar Adler to learn how to Feast On Your Life.Her latest book is the result of a deep depression that overwhelmed her after the publication of An Everlasting Meal, which is now widely seen as a modern classic. Feast on Your Life is a record of daily food delights that she wrote to find her way back to the light, and the result is an extraordinary, gentle reminder to look at the small things, to focus on life through the prism of food and find joy even in the darkness.Pop over to Gilly's Substack for Extra Bites of Tamar and Cooking the Books Live including a recipe for the green risotto from Tamar’s food moments cooked up by Ingrid Wakeling and her team from Sussex Surplus. You can buy the book from the CTB shop at Bookshop.org by clicking here, and you can book tickets for the next CTB Live on March 10th here. Hosted on Acast. See acast.com/privacy for more information.

This week, we’re with husband and wife novelists, Josie Lloyd and Emlyn Rees  to celebrate Publication Day of their new time travelling rom com, You and Me and You and Me and You and Me Their use of food as device in this story of Jules and Adam’s long-term marriage hitting a midlife wobble and getting a second chance is a glorious way of getting under the skin of the writing process. Writers, listen up.  Gilly popped down to their home in Brighton a couple of days before the book hit the streets and the airwaves, voiced by Sally Phillips and Rory Kinnear, and shortly before a MAJOR streaming channel propels it into the stratosphere.Click here to buy the book, and here for Extra Bites of Josie and Emlyn on Gilly's Substack Hosted on Acast. See acast.com/privacy for more information.

This week, we’re with Rowley Leigh, chef, food writer and the food books assessor for the 2025 André Simon Food & Drink Book Awards to discuss the shortlist.Rowley is an award‑winning food writer himself, but it’s his mastery of storytelling through the theatre of food that Gilly wanted to know about before we got on to the shortlist. His Notting Hill gastrodome, Kensington Place was all about being seen eating the coolest food in late century London, fashioned by his time with Roux Brothers in the kitchens of  Le Gavroche and le Poulbot, and Joe Allen, Covent Garden’s post theatre supper hang out. Gilly asks how that melting pot created one of the greatest stories of modern British food.Five out of seven of the shortlist have already been on the show. Click on the links below for the episodes.Julian Baggini: How the World Eats: Where Our Food Comes From and Why It MattersAlissa Timoshkina: Kapusta: Vegetable-Forward Recipes from Eastern EuropeNoor Murad: Lugma: Abundant Dishes And Stories From My Middle EastRichard Hart: Richard Hart Bread: Intuitive Sourdough BakingBee Wilson: The Heart-Shaped Tin: Love, Loss, and Kitchen ObjectsRobin Sherriff: The Science of FermentationLa Mesa Mexicana: Rosa Cienfuegos Hosted on Acast. See acast.com/privacy for more information.

This week, we’re on The Isle of Skye with the author of Café Cuil, Clare Coghill.This is so much more than a recipe book celebrating the best of Highland produce, and the CUIL, the Gaelic for cosy nook - is much more than a play on words. This is a story of brilliant enterprise in the face of adversity drawn from a sense of identity and belonging – Gilly's favourite ingredients in any cuisine.  Pop over to Gilly's Substack for Extra Bites of Clare including a recipe from Café Cuil for  Lobster Roll with Nduja Butter  You can buy the book from the CTB shop at Bookshop.org by clicking here, which supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.

This week,  we’re diving into Nigerian food culture with culinary anthropologist, food historian and now author of Chop Chop, Cooking the Food of Nigeria, Ozoz Sokoh.Her Kitchen Butterfly blog has been documenting the back story to this West African cuisine since 2009, but Chop Chop, her debut cookbook, has been a long time coming. It’s already been nominated for an Andre Simon award and builds upon a rich tradition of cultural prodding at a food landscape that stretches way beyond the old country. Pop over to Gilly's Substack for Extra Bites of Ozoz including a recipe from Chop Chop. You can buy it from the CTB shop at Bookshop.org by clicking here, and this supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.

To kick off a brand new year, we’re diving straight into the power of protein with Jeffrey Boadi, author of Plant Fuel. As a former semi-professional footballer and tennis player, Jeffrey has been a top level athlete for most of his adult life. But it was his decision to go vegan overnight that has given him a place on the podium in the plant protein world. Gilly finds out how it happened and how he gets enough protein in plants.Click here to buy Plant Fuel from the CTB shop at Bookshop.org and here to get to Jeffrey's Extra Bites on Gilly's Substack. Hosted on Acast. See acast.com/privacy for more information.