Épisodes

  • The Secret to Perfect Pho: Chef Thuy Pham on Vietnamese Traditions & Making Food Your Love Language

    The Secret to Perfect Pho: Chef Thuy Pham on Vietnamese Traditions & Making Food Your Love Language
    Feb 20 2026
    In this episode, Theo is joined by the brilliant Thuy Diem Pham, chef, author, and one of the leading voices in Vietnamese cuisine. Born in a rural village in southern Vietnam and raised in the UK, Thuy's journey is a testament to the power of heritage, family, and cooking with love. From opening her own Vietnamese restaurant to becoming a consultant for Baxter Storey and writing three cookbooks, Thuy is championing authentic Vietnamese cooking whilst making it accessible and inspiring for home cooks everywhere. Thuy prepares her beloved Bun Ga Hue, a traditional chicken noodle soup from the Midlands of Vietnam - a regional twist on Vietnam's national dish, pho. Using corn-fed chicken gently poached for clarity, charred onions and ginger for depth, aromatic lemongrass and star anise, fresh pineapple for natural sweetness, and a punchy lemongrass chili oil made with crispy shallots, garlic, and annatto seeds, this dish beautifully encapsulates the five essential tastes of Vietnamese cuisine - hot, sour, sweet, aromatic, and pungent. Finished with rice noodles, vibrant herbs including Thai basil and morning glory (water spinach), and a generous squeeze of lime, this recipe is comfort food at its finest whilst being naturally healthy and nourishing. Throughout the episode, Thuy shares her remarkable journey from growing up as a rice farmer's daughter in rural Vietnam to moving to the UK at seven and a half without speaking a word of English, her father's insistence on preserving their Vietnamese heritage through language and food, and why clarity in broth-making is an art form that requires patience and love. She discusses the regional differences in Vietnamese cuisine from north to south, the French influence on dishes like pho and Vietnamese stew, why her grandmother would stand for 15 hours making noodles as her way of saying "I love you," and the importance of using natural ingredients like pineapple and coconut water to tenderise meat and add sweetness. Thuy also opens up about her mission to preserve Vietnamese recipes for the next generation, her role as a consultant chef, and why shrimp paste is the most underrated umami ingredient in her kitchen. You can find Thuy's full Bun Ga Hue recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her three cookbooks for more inspiring Vietnamese recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    40 min
  • Why You Should Stop Wasting Food: Max La Manna's Guide to Using Every Part of the Ingredient

    Why You Should Stop Wasting Food: Max La Manna's Guide to Using Every Part of the Ingredient
    Feb 13 2026
    In this episode, Theo is joined by the brilliant Max La Manna, chef, best-selling author, and sustainability advocate who is pushing the boundaries of what low-waste plant-based cooking can be. With over a billion views across his recipe videos, Max is a leading voice in the movement to make delicious food with less waste. From his early days growing up in his father's quick-service restaurants to discovering the shocking reality of food waste at an Australian farmer's market, Max's journey is a testament to the power of creativity, frugality, and cooking with purpose. Max prepares his ingenious Broccoli Stem Tartare, a dish that transforms one of the most wasted ingredients in our kitchens into something spectacular. Using every component of the broccoli stem - peeled, pickled, diced, dehydrated into powder, and even blowtorched - alongside a punchy tartare sauce made with Dijon mustard, white miso, capers, shallots, and quality olive oil, all finished with crispy sourdough breadcrumbs. This recipe beautifully encapsulates Max's cooking philosophy - taking humble, overlooked ingredients and making them the star of the plate whilst celebrating bold flavours, varied textures, and zero waste. Throughout the episode, Max shares his remarkable journey from working in hospitality in all shapes and forms to becoming a social media sensation with his "Taste Not Waste" movement. He discusses the shocking reality that we waste 20 million slices of bread a day in the UK, why planning your meals and taking a photo of your fridge before shopping can save money and reduce waste, the importance of using your freezer as a powerful tool, and why cooking seasonally is not just better for flavour but also for your wallet. Max also opens up about his passion for teaching the next generation, visiting regenerative farms in Gloucestershire, making homemade kombucha, and why "perfectly imperfect" is his mantra for life and cooking. You can find Max's full Broccoli Stem Tartare recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his best-selling cookbook You Can Cook This for more inspiring low-waste recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    39 min
  • How to Get Protein on a Vegan Diet: Chef & Nutritionist Gigi Grassia on Vegan Italian Cooking

    How to Get Protein on a Vegan Diet: Chef & Nutritionist Gigi Grassia on Vegan Italian Cooking
    Feb 6 2026
    In this episode, Theo is joined by the brilliant Gigi Grassia, chef, nutritional coach, and a leading voice in modern plant-based cooking. With a thriving online community and her debut cookbook Plant Protein, Gigi is championing high-protein vegan dishes that are comforting, colourful, and full of heart. From her small village in Verona to studying in Hong Kong, running ultramarathons, and building a devoted following online, Gigi's journey is a testament to the power of creativity, curiosity, and cooking with love. Gigi prepares her beloved Hearty Pasta e Fagioli, a traditional dish from the Cucina Popolare passed down from her Nonna Paola in Naples. Using simple, wholesome ingredients including borlotti beans, a classic sofrito of onion, carrot, and celery, fresh rosemary, a touch of chilli, spinach, and quality durum wheat pasta cooked directly in the broth, this one-pan wonder is comfort food at its finest. Finished with a sprinkle of nutritional yeast for added protein and that irresistible cheesy flavour, this recipe beautifully encapsulates Gigi's cooking philosophy - plant-based food that's nourishing, accessible, and rooted in tradition whilst embracing global influences. Throughout the episode, Gigi shares her remarkable journey from leaving Italy at 19 to studying in Germany and Hong Kong, her transformative decision to go vegan four years ago, and how she's successfully combined her passions for fitness, nutrition, and cooking. She discusses the importance of whole food plant proteins, the misconceptions around vegan diets and protein intake, her experience running ultramarathons on a plant-based diet and why food education and creativity are essential to building a healthy relationship with what we eat. Gigi also opens up about her Italian heritage, the influence of both her Northern and Southern Italian family traditions, taking cooking classes whilst travelling, and why making food fun and flavourful is the key to inspiring others. You can find Gigi's full Hearty Pasta e Fagioli recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her debut cookbook Plant Protein for more vibrant, high-protein vegan recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    34 min
  • How Sorted Food Changed Home Cooking: Ben Ebbrell on Zero Waste, Meal Planning & Making Food Fun

    How Sorted Food Changed Home Cooking: Ben Ebbrell on Zero Waste, Meal Planning & Making Food Fun
    Jan 30 2026
    In this episode, Theo is joined by the brilliant Ben Ebbrell, classically trained chef and co-founder of Sorted Food, one of the world's biggest online food communities with over 2.9 million subscribers. From his humble beginnings washing pots in a pub kitchen at 16 to building a global platform that's changed the way millions cook at home, Ben's journey is a testament to the power of making cooking fun, creative, and inclusive. Ben prepares his beloved Classic Fish Pie, the very first dish he ever cooked for his family at age 12 - a hearty bowl of nostalgia that's stayed with him for 25 years. Using a generous combination of cod, smoked haddock, and prawns, loads of wilted spinach, soft-boiled eggs, and a rich creamy sauce made with a classic sofrito base, bay leaf, mustard, lemon zest, and fresh parsley, all topped with buttery mashed potato crisped to golden perfection. This is comfort food at its finest - simple, accessible, and designed to bring people together around the table. Throughout the episode, Ben shares his remarkable journey from studying Culinary Arts Management to launching Sorted Food with university friends, his passion for sustainability and zero-waste cooking, and why food education matters now more than ever. He discusses the importance of seasonal cooking, how to make the most of your fridge to avoid waste, the launch of Sorted Kids to help children build better relationships with food, and the revolutionary meal planning app Sidekick that's helping home cooks save money whilst eating brilliantly. Ben also opens up about cooking for Andrew Lloyd Webber, growing vegetables on his allotment during lockdown, and why feeding people is one of life's greatest gifts. You can find Ben's full Fish Pie recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to subscribe to Sorted Food on YouTube and check out the Sorted Foundation to learn more about their mission to drive positive change through food education. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    32 min
  • Middle Eastern Cooking Reinvented: Queen Of Cups' Ayesha Kalaji on Celebrating Jordanian Cuisine

    Middle Eastern Cooking Reinvented: Queen Of Cups' Ayesha Kalaji on Celebrating Jordanian Cuisine
    Jan 23 2026
    In this episode, Theo is joined by the remarkable Ayesha Kalaji, the talented chef behind Queen of Cups in Glastonbury, a Michelin Bib Gourmand winner celebrated for her bold flavours and modern Middle Eastern cooking. From studying Middle Eastern politics and languages to discovering her true calling at Leiths School of Food and Wine, Ayesha’s unconventional journey has taken her from the open kitchens of The Palomar to launching her own restaurant the day after indoor dining reopened from COVID - and she's never looked back. Ayesha prepares her beloved Makmoura, a lesser-known celebratory dish from the Irbid region in northern Jordan that traditionally marks the olive harvest. Transforming this generous regional pie into an elegant restaurant-style construction, Ayesha uses spiced chicken thighs with a warming blend of cumin, coriander, cinnamon, and cardamom, crispy golden puff pastry, a vibrant herb salad with pomegranate molasses and sumac, and rich Somerset yoghurt. This dish beautifully encapsulates Ayesha’s cooking philosophy - modern Middle Eastern cuisine using classic French techniques whilst celebrating incredible local British produce. Throughout the episode, Ayesha shares her remarkable journey from working at The Palomar, Sosban and The Old Butchers under Michelin-starred chef Stephen Stevens, The Good Egg, and Bubala, to opening her own restaurant in Somerset during one of the most challenging times in hospitality. She discusses the importance of cooking with confidence and generosity, her passion for Jordanian wine, the influence of her Syrian grandmother's abundant table, and why she believes herbs are texture and flavour - not just garnish. You can find Ayesha’s full Makmoura recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit Queen of Cups in Glastonbury to experience her incredible modern Middle Eastern cooking for yourself. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio: /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    47 min
  • How to Cook on a Budget: Miguel Barclay's £1 Meal Secrets & The Katsu Curry That Started It All

    How to Cook on a Budget: Miguel Barclay's £1 Meal Secrets & The Katsu Curry That Started It All
    Jan 16 2026
    In this episode, Theo is joined by the brilliant Miguel Barclay, the Instagram sensation and best-selling author who revolutionised budget cooking with his groundbreaking £1 meal recipes. From his viral debut on This Morning to publishing nine cookbooks, Miguel has built a devoted following by proving that delicious, healthy home cooking doesn't have to break the bank. With a background in biochemistry and e-commerce, Miguel's unconventional journey into the food world has made him one of the most relatable and inspiring voices in accessible cooking. Miguel prepares his beloved Cheat’s Katsu Curry, the dish that launched his career and broke him into the cooking industry. Using affordable chicken thighs, a simple panko breadcrumb coating, and his ingenious katsu sauce made from just plain flour, curry powder, soy sauce, and honey, Miguel demonstrates how this restaurant favourite can be recreated at home for a fraction of the cost. This is the recipe he famously posted on Instagram years ago - and it's the one that changed everything, leading to book deals, television appearances, and a whole new career path. You can find Miguel's full Cheats Katsu Curry recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his collection of £1 meal cookbooks for more budget-friendly inspiration. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio: /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    25 min
  • Chinese Cooking Made Easy: TV Chef Ching-He Huang on Five Spice & the Secret to Healthy Chinese Food

    Chinese Cooking Made Easy: TV Chef Ching-He Huang on Five Spice & the Secret to Healthy Chinese Food
    Jan 9 2026
    In this episode, Theo is joined by the extraordinary Ching-He Huang MBE, one of the most influential voices in modern Asian cooking - a chef, food entrepreneur, best-selling author, and TV pioneer whose mission has always been to make Chinese cooking joyful, healthy, and accessible. From her groundbreaking series Chinese Food Made Easy to her 11 television shows and appearances on Saturday Kitchen and Iron Chef, Ching has transformed the way people think about Chinese cuisine in the UK and beyond. Ching prepares her beloved Mama Huang's Hot and Sour Soup, a traditional dish rooted in Sichuan cuisine that brings back childhood memories of her grandmother's farm in Taiwan. Using shiitake mushrooms, wood ear mushrooms, bamboo shoots, soft tofu, chicken, and her signature blend of fresh ginger, chilies, ground white pepper, and black rice vinegar, Ching demonstrates how this warming, comforting soup embodies the perfect balance of hot, sour, sweet, aromatic, and pungent - the five essential tastes of Chinese cuisine. With variations that can be adapted for vegetarians or made lighter with prawns and fish, this recipe showcases the versatility and forgiving nature of authentic Chinese home cooking. Throughout the episode, Ching shares her remarkable journey from studying economics to setting up her own food production business supplying cold noodle salads to Pret and Benjy's, to becoming a television sensation who changed the conversation around Chinese food. She discusses the importance of cooking with intuition and love, the essential store cupboard ingredients every home cook needs (including Shaoxing rice wine, light and dark soy sauce, and Chinese five spice), and why Chinese home cooking is so much healthier and cleaner than restaurant versions. You can find Ching's full Hot and Sour Soup recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to sign up to her online masterclass featuring over 70 step-by-step recipes at chinghehuang.com. Don't forget to grab a copy of her latest cookbook, Wok For Less. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio: /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    38 min
  • The Blue Zone Diet Explained: Chef Francesco Mattana on Sardinian Cooking & Living to 100

    The Blue Zone Diet Explained: Chef Francesco Mattana on Sardinian Cooking & Living to 100
    Jan 2 2026
    In this episode, Theo is joined by the brilliant Francesco Mattana, a Sardinian chef whose passion for wholesome, traditional cooking has captured millions online. After years of cooking across the world and leading Jamie Oliver's Cookery School, Francesco is now preparing to release his debut cookbook, Live Like a Sardinian: Live To 100 (available for pre-order now: https://www.ourcookingjourney.com/my-cookbook.html) From opening his own restaurant in Brisbane at just 21 to becoming a social media sensation, Francesco shares his incredible journey and the food philosophy that defines him. Francesco prepares his beloved Live to 100 Minestrone, a traditional Sardinian soup that embodies the famous Blue Zone diet and changes with the seasons. Using his aunt's homemade sun-dried tomatoes, a classic sofrito, seasonal vegetables including Savoy cabbage and potatoes, chickpeas, borlotti beans, and fregula pasta, Francesco demonstrates how this simple yet nourishing dish has been a staple in Sardinian households for generations. Throughout the episode, Francesco discusses the secrets of Sardinian cuisine, the importance of cooking with seasonal ingredients, the art of preserving foods like sun-dried tomatoes, and why the Blue Zone diet is about so much more than just what you eat - it's about community, family meals, balance, and taking time to enjoy food together. From his early days working at Jamie's Italian to teaching thousands at Jamie Oliver's Cookery School, Francesco's passion for sharing authentic Italian cooking shines through every story. You can find more delicious recipes on the Filippo Berio website at www.filippoberio.co.uk/theo. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast Follow Filippo Berio: /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
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    46 min