Leyla Kazim and producer Robbie Armstrong explore the central role of food in building community, shaping identity and providing culturally appropriate spaces for refugees and asylum seekers in Glasgow, resettled in the city as part of the UK Government’s asylum dispersal policy. Leyla speaks to Selina Hales, founder of charity Refuweegee, which distributes welcome packs and emergency food parcels, runs community meals and organises events for people starting a new life in Glasgow. Teresa Piacentini of the Glasgow Refugee, Asylum & Migration Network outlines how the dispersal system works, the changing landscape in Glasgow, and how food is used to establish community, identity and belonging for those seeking refuge or making a new home in Scotland. Ibrahim Kamara and Arij Alnajjar take Leyla out for lunch, where they discuss their experience in the asylum system, and how crucial food has been in helping them reclaim their identity and share their culture and cuisine with friends in a foreign country. Producer Robbie Armstrong visits the Garnethill Multicultural Centre to meet development worker Vivien Opiolka. He attends their community meal, and hears from service users about the importance of shared meals for those in the asylum system. Robbie shows Leyla around his neighbourhood of Govanhill, Scotland’s most multicultural area, and talks about its diverse array of cuisines, restaurants and affordable supermarkets. We hear from councillor Roza Salih, herself a Kurdish refugee and member of the legendary activist group the Glasgow Girls. She visits Kurdish kebab takeaway Shawarma King to toast owner Majed Badrekhan on his takeaway being crowned ‘best kebab in Scotland’ two years in a row. Closer to home, Leyla visits the Cyprus House restaurant in the Turkish Cypriot Cultural Association in Green Lanes, North London, where she reflects on her Cypriot heritage, her dad’s escape from war-torn Cyprus, and why food is a central part of her identity. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Hospital food has long had a bad reputation, but after several high profile campaigns, are things finally starting to improve? In England, new regulations are being implemented which are hoped to transform the meals being served, reduce waste, and make sure staff have access to good food 24/7. 60% of hospitals are already said to be complying - will the rest be able to catch up? But with many hospitals now functioning without real kitchens - can frozen or chilled meals that are simply re-heated in hospital be a part of that? Apetito, one of the biggest caterers, believes they can be, and invited Sheila Dillon to see how they prepare tasty and nutritious food in bulk. While in Cambridge, Sheila meets those working on a brand new Children's Hospital and hears how they want good food to be central to the hospital's philosophy. It plans to give patients and their families access to more dining spaces to avoid children eating meals in bed (when possible), and it plans to have it's own kitchens cooking food from scratch. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

From energy to seasonality, Dan Saladino explores the big ideas prompted by the recent shortage of fresh produce in supermarkets. Is the now time for a major food rethink? Produced and presented by Dan Saladino

Halloumi, or hellim as its known by Turkish Cypriots, is now ubiquitous in our supermarkets, fast food chains and on restaurant menus. We import almost 50 per cent of the cheese produced in Cyprus. But its significance on the divided island from where it hails is bigger than you might imagine, and never more so than right now. In 2021, halloumi gained PDO status which means that any cheese labelled as halloumi within the EU has to be made on the Mediterranean island to a traditional recipe. And as Leyla Kazim finds, the dairy industry is having to adapt fast. But halloumi is more than just an export. On a divided island (there has been a border maintained by the UN since 1964), halloumi (Greek) or hellim (Turkish) is produced by both sides, and has been for millennia. In this programme Leyla travels to Cyprus to meet the people producing hellim and halloumi, to hear about its present and gauge it's future. She’ll watch it being made at scale in factories and in kitchens. She’ll meet dairy farmers and question the officials behind the new PDO status. And most importantly, she’ll taste a lot of halloumi. Presented by Leyla Kazim Produced in Bristol by Clare Salisbury

The story of how a photojournalist severely injured in a war zone reinvented himself through cooking. Giles Duley is now using food to transform conflict zones around the world. Produced and presented by Dan Saladino.