When Joe Wicks, the personal trainer, started making Instagram videos in his kitchen in 2014, he couldn't have imagined he'd become author of the second biggest selling UK cookbook of all time. Today he is a phenomenon. He's built a social media brand with millions of followers, nay disciples, on Instagram and YouTube who come for the quick healthy recipes and online fitness workouts.
Yet, Joe tells Sheila Dillon, somewhat modestly, "I'm not really great at cooking..."
In this programme Sheila visits Joe at home in London to find out what drives his ambition and enduring popularity. They talk cooking, parenthood, and how his own fame has affected his whole family.
Presented by Sheila Dillon.
Produced in Bristol by Clare Salisbury.
The Return of Zing: How to Get Sour Back into Your Life.
Dan Saladino explores the taste and temptations of sourness, from our evolution to the way we cook and eat. A story of puckering pickles, science, fermentation and edible ants.
It's only in recent times that we have understood how and why we experience the sensation of sourness. The leader in the field is EMILY LIMAN, Professor of Biological Sciences at University of Southern California in the USA. She explains the recent discoveries about what happens when we put something sour in our mouths.
Forager Miles Irving takes Dan on a wild walk through a field in Kent in search of sources of sourness from insects to red berries.
Chinese food expert Fuchsia Dunlop whose new book Sichuan Cookery, focuses on the food of southern provinces explains the role of pickles and vinegars.
In the studio Mark Diacano gives a guide to bringing more sour back into your life with lessons in piccalilli making and a beginners guide to kombucha.
Produced and presented by Dan Saladino.
Food Additives, Part 2: The Debate
In the second part of The Food Programme's focus on additives, Sheila Dillon takes a closer look the myths and realities around these extra ingredients and their roles in our everyday diets - through addressing questions and comments from listeners.
She's joined by a panel of food aficionados as well as an audience of industry professionals and interested listeners, at the BBC's New Broadcasting House in London - to discuss a range of points raised by listeners and audience members.
The panellists are:
- Dr Helen Crawley, a dietitian and public health nutritionist, who currently manages and coordinates the First Steps Nutrition Trust: an organisation focusing on the need for expert, independent information and support for good childhood nutrition;
- Ralph Early, a food scientist, a Trustee of the Food Ethics Council and a Fellow of the Institute of Food Science and Technology. He was formerly Professor of Food Industry at Harper Adams University and has also worked in the food industry itself, primarily in the dairy sector.
- Helen West, a dietitian "on a mission to cut through the untruths and nonsense in the world of nutrition"; she’s also co-founder of The Rooted Project: a community that says it aims to make evidence-based nutritional information accessible to all.
- And Sanjay Kumar: a chef hailing from Calcutta, who trained in Oxford under Raymond Blanc and has worked in kitchens around the world – but now runs a cookery school, teaching people of all generations to cook and eat better, on a budget.
Presented by Sheila Dillon and produced by Lucy Taylor.
Food Additives, Part 1: Sherbet and other E number experiments
From Vitamin C and fruit-flavoured sherbet, to the chemicals adding flavour to ultra-processed foods - Sheila Dillon delves into the world of food additives, to learn about the impact E Numbers have had on modern diets.
Sheila meets with food scientist and entertainer Stefan Gates, for some entertaining and surprising E Number experiments in his lab-kitchen...
She also hears more about the background to food additives from Stacey Lockyer at the British Nutrition Foundation; and explores some of the impacts, questions and controversies around these added extras, with gut microbiome expert Professor Tim Spector, and science policy professor Erik Millstone.
Following this introduction to the world of additives, The Food Programme invites listeners to get in touch and share their questions and thoughts on these ingredients, ahead of a panel discussion on the role of additives in our everyday lives, taking place in front of a live audience next week.
Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.
Island to Island: The journey of Mauritian cuisine
Mauritius recently celebrated its 50th anniversary of independence from the UK – and since that day in the 1960s, tens of thousands of islanders have made the UK their home; bringing with them a unique, diversely influenced cuisine that seems to enthral eaters from the first bite.
For those with Mauritian heritage, food - and the very act of coming together to eat with friends and family - is an almost sacred part of life; a tradition packed with love, laughter and lip-smacking dishes.
So why hasn't Mauritian food made more of an impact on the UK food scene, over the decades? And is that now starting to change?
Food and travel writer Leyla Kazim sets out on a journey to explore her own Mauritian heritage and the island’s growing culinary influence within the UK, learning more about a cuisine that has diversity and family – particularly matriarchs – at its very heart.
Leyla meets with pioneering cooks Selina Periampillai and Shelina Permalloo, two women who learned classic recipes handed down over the generations, who are proving that the second generation of Mauritians in the UK are determined to earn their cuisine the recognition it deserves...
She also learns more about the diverse history of the Indian Ocean island and its multicultural influences - and hears the moving tale of Clancy Phillippe, a Mauritian living in Australia who was inspired by his wife to introduce traditional Mauritian fare to the world.
Presented by Leyla Kazim and produced in Bristol by Lucy Taylor.