The FOODBOD POD

Join Elaine Boddy as she welcomes David Treadway to her home kitchen and demonstrates how to make and bake sourdough with doughs at different stages of the process and discusses some of the issues home bakers face. Elaine has particular advice about fermentation and proofing times, how room temperature affects them and offers strategies and advice on how to manage them. There are two new recipes presented exclusively for the podcast using some surprising ingredients – a focaccia with wild garlic and Italian dressing and two versions of a fruit loaf using custard in both powder and ready-made form and both baked in loaf tins. Find out more and see the recipes featured at: https://foodbodpod.com Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod

In the first of a season of short Foodbod Pod Podbite companions to the main podcast series, Elaine Boddy invites you to join her in her kitchen as she puts together some new sourdough recipes and explains how she experiments with ingredients and comes up with ideas. It's a warm up for the next full edition of The Foodbod Pod due at the end of April 2024.

Join Elaine Boddy for a brand new episode of The Foodbod Pod as she sets the agenda for a new season of podcasts all about food. Elaine and her producer and co-host David Treadway look back to the highlights of the last series and discuss what's coming up in the season ahead. And this time the focus will be on all things sourdough. There’ll also be other breads, gluten free options, pizza dough and all kinds of recipes for home bakers. Plus in this first episode Elaine has some important news for readers of her books about sourdough. Find out more and see recipes featured across the last series at: https://foodbodpod.com Watch us in action on YouTube: https://youtube.com/@foodbodpod

Elaine “Foodbod” Boddy presents the second part of The Foodbod Pod’s festive celebration of A Lush Irish Christmas in which she and David Treadway return to Cherie Denham’s home kitchen where they are joined by Tracey Toner for some seasonal Irish cheer! Cherie and Tracey both hail from Northern Ireland: Cherie, who grew up in Co. Tyrone has thousands of followers to her Cherie Denham Cooks Instagram posts has just seen the publication of her first book, The Irish Bakery; Tracey lives and works from home in Co. Armagh where she runs her highly successful artisan jam and chutney business, The Lush Larder. Together they swap stories about growing up in Ireland, the local characters who came to call, life on the farm and the food and traditions as they prepare some delicious recipes for the festive table. The conversation is littered with delightful memories, top tips, food and home cooking suggestions and a lot of laughter! Find out more and see the recipes featured in A Lush Irish Christmas Parts 1 & 2 and from all episodes across the series at: https://foodbodpod.com Watch on YouTube to see how Tracey and Cherie prepare their recipes at: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the first of two festive editions of the Foodbod Pod in which she and David Treadway return to Cherie Denham’s home kitchen where she is joined by Tracey Toner for some seasonal Irish cheer! Cherie and Tracey both hail from Northern Ireland. Cherie, who has thousands of followers to her Cherie Denham Cooks Instagram posts has just seen the publication of her first book, The Irish Bakery; Tracey lives and works from home in County Armagh where she runs her own highly successful artisan jam and chutney business, The Lush Larder. Together they swap stories about growing up in Ireland, the local characters who came to call, life on the farm and the food and traditions as they prepare some delicious recipes for the festive table. The conversation is littered with delightful memories, top tips, food and home cooking suggestions and a lot of laughter! Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com Watch on YouTube to see how Tracey and Cherie prepare and cook their recipes using both the Aga stove and electric oven: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents episode eleven of the Foodbod Pod in which she and David Treadway meet the founders of Yum Bug, the start-up company that is on a mission to change our perceptions about eating crickets and other insects. Leo Taylor and Aaron Thomas explain that insects have long been a staple part of people’s diets – more than 2 billion people in over 80% of the world’s countries eat them regularly. Moreover, they are a sustainable superfood that are better for the environment than beef, pork or chicken and can deliver superior nutritional and health benefits. They are also delicious to eat. Elaine joins Leo and Aaron in their development kitchen and helps them prepare a couple of different cricket based dishes and discusses Yum Bug’s plans. And there’s a return visit from Sophie Carey, Bakery Development Manager at Matthews Cotswold Flour as she prepares ramen noodles. Any one for a cricket and noodle stir fry? Plus there’s more top tips, food and home cooking ideas. Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com Watch on YouTube to see how Elaine helps Leo and Aaron prepare a couple of cricket based dishes and Sophie Carey as she prepares her ramen noodles in the Matthews Cotswold Flour bakery development kitchen: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents episode ten of the Foodbod Pod in which she and David Treadway meet Master Butcher, Simon Boddy. Simon is Elaine’s brother-in-law and has developed his on-line and retail butchery, The Best Butchers over the past 20 years with a focus on traditionally butchered meat and poultry and customer service. Specialising in quality meat, sausages, bacon and poultry produced on local farms with which he and his team have developed trusting relationships, the provenance of the meat is of the utmost importance. The Best Butchers dry ages its own beef and smokes and cures its own bacon from woodland pigs at its base in rural Buckinghamshire on the outskirts of Milton Keynes. Simon demonstrates how to prepare a shoulder of pork and discusses what goes into good sausages and beef burgers and tells Elaine about his journey following America’s barbecue route sampling different styles of food, marinades, smoking and preparation. We also meet Jane Geoghegan, Marketing Manager at Delicious, the online food and recipe site and monthly print magazine that was named “Food Magazine of the Year” at the 2022 Guild of Food Writers Awards. Jane is unsurprisingly a self-confessed “foodie” and tells Elaine about her favourite family foods and why food is such an important part of her life. And we return to Cherie Denham’s kitchen to learn her recipe and how she makes lemon curd. Plus there’s top tips, what to do with leftovers and other great food tips and advice. Find out more and see recipes featured in this episode and across the series at: https://foodbodpod.com Watch on YouTube to see how Simon Boddy butchers and prepares a shoulder of pork and watch Cherie making her delicious recipe at: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents episode nine of the Foodbod Pod in which she and David Treadway return to the Matthews Cotswold Flour Mill in Shipton Under Wychwood in the heart of the English countryside where eight generations of the Matthews family have been milling Britain’s finest flours since the 1800s. Managing Director Bertie Matthews takes Elaine on a guided tour to show her how flour is milled, from the weekly intake of hundreds of tons of different kinds of raw, dirty wheat straight from farms to the production of over one hundred types of flour for artisan and commercial bakeries and home bakers. Matthews Bakery Development Manager, Sophie Carey takes Elaine through her Danish Butter Cake recipe and we meet Ian Wilkinson, co-founder of FarmEd, which promotes sustainable farming, regenerative agriculture and food systems and public events from a literary festival to sourdough baking courses. We also meet Danielle Semple, FarmEd’s Assistant Programme Co-ordinator who champions the common earth worm and tells us why they are the soil’s superheroes. Bertie Matthews also takes time out from the mill to show Elaine the difference between modern and heritage wheat varieties and explains their place in food production. Find out more and see recipes featured across the series at: https://foodbodpod.com Watch on YouTube to see the mill and how Sophie Carey prepares her delicious recipe at: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents episode eight of the Foodbod Pod in which she and David Treadway meet Shashi and Sanjay Aggarwal, Mamma Spice and Spice Boy respectively as they enjoy a flavour packed visit to the Spice Kitchen. From an idea invented around the family dinner table one Christmas, the Spice Kitchen has grown into a successful artisanal spice and tea business that ships spices and blends to home cooks around the world. The company’s popular Spice Tins have won plaudits and awards with the Indian Spice Tin, enclosed in a silk sari wrap hand-sewn by Mamma Spice herself, winning Gift of the Year in 2018 and 2022. Shashi Aggarwal tells Elaine that her mother gave her a spice tin, or Masala Dabba on her wedding day – the same tin and blend of spices that she uses to this day – and discusses her instinctive approach to cooking and her use of spices. This is clearly demonstrated as she shows how to make her famous Chickpea Curry as well as a Paneer Curry – two delicious examples of Mamma Spice’s vegetarian diet that can be adapted for all tastes, palates, preferences and flavours. As Elaine says, “Being in the kitchen with Shashi is just amazing. She just dances around the kitchen”. While Mamma Spice creates the recipes, Sanjay Aggarwal runs the Spice Kitchen business in his capacity as Chief Spice Officer. Sanjay, Shashi and Elaine discuss how to use spices, what goes into the famous blends such as garam masala and how to keep spices in top condition. They also discuss how they collected and put together their first published recipe collection, Spice Kitchen that showcases dishes and cuisines from different regions and countries around the world including India, the Caribbean, Mexico and the Southern States of America, Africa, China, Japan, the Middle East and Europe. Find out more and see recipes featured across the series: https://foodbodpod.com Watch on YouTube as Shashi shows Elaine how she prepares her delicious food at: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the seventh episode of the Foodbod Pod in which she and David Treadway meet Anne Iarchy and Karine Vignelles who discuss their food influences and deliver a lesson in how to braid challah dough. We also hear from members of the Sourdough with Foodbod Facebook group. Anne describes the food she grew up with in Belgium and the various influences from her travels and time living in several countries before she settled in the UK and how she plans her week buying and cooking for one. She also discusses different options for making challah, the traditional bread prepared and eaten in Jewish households on Shabbat and on special occasions. Anne demonstrates how to braid the dough for a traditional challah shape, for small challah rolls topped with seeds and even for special shapes, producing a challah E for Elaine. Meanwhile, Karine Vignelles discusses her inspirations from her French upbringing and how her husband’s Algerian heritage influences the ingredients they source and the food they prepare at home and her belief is respecting each other’s cultures and traditions. Members of Sourdough with Foodbod, Elaine’s sourdough baking group on Facebook offer their top tips for home cooking and baking and we hear from fellow “foodbodder” Phil Russell who is in the process of opening a small sourdough bakery with his wife as their “retirement” project in their new home in Spain. Find out more and see the recipes featured across the series: https://foodbodpod.com Watch as Elaine, David and their guests braid challah dough on YouTube at: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the sixth episode of the Foodbod Pod in which she and David Treadway visit White Lake Cheese to meet farmer and award-winning artisan cheesemaker, Roger Longman. Roger discusses his journey into cheesemaking and guides us through the process from the milk and other ingredients to the finished cheeses and describes the range and variety he produces on his farm in Somerset. Returning from a career in engineering, Roger took over the family farm and built on its origins as a small Cheddar producer to create White Lake Cheese, developing it into one of the UK’s most respected artisanal cheese producers that has gathered an impressive number of prizes at the World Cheese Awards, several Supreme Champion medals at The Bath & West Cheese Awards as well as a number of coveted Great Taste awards. White Lake produces a wide range of hand-made cheeses from soft to hard, including sheep’s cheese, cow’s cheese and goat’s cheese using the milk from Roger’s own herd of over 700 goats. From Little She to Driftwood, Solstice to Rachel Reserva, English Pecorino to Fetish, Roger shows Elaine how the different cheeses are made and matured and describes the processes and treatments required for each kind of cheese and how flavour and rind is developed. Elaine joins Roger and food blogger Sally Prosser for a cheese and sourdough lunch and later gets to meet the goats, finds out more about their diet and behaviour and visits the milking parlour and the nursery where the kids are weened. Find out more and see the recipes featured across the series: https://foodbodpod.com Watch Elaine and Roger on YouTube: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the fifth episode of the Foodbod Pod in which she and David Treadway visit the home of food blogger, influencer and social media host, Sophie Rushton Smith. Sophie discusses her approach to food and her journey from marine biologist to largely self-taught cook which led to not one but two internships at Yotam Ottolenghi restaurants in London. As well as revealing why she’s sometimes known as Doctor Fish and offering her top kitchen tips and ideas for making the most of leftovers, Sophie invites Elaine into her kitchen to prepare a delicious dish featuring one of the unsung heroes of the kitchen – the not so humble butter bean. Along with a tasty loaf of soda bread made with Matthews Cotswold Flour’s renowned Ancient Cotswold Crunch flour, Sophie serves a mouth-watering dish of butter beans with baked feta cheese in an onion, garlic and tomato sauce with a hint of chilli. As a food influencer, Sophie Rushton Smith’s highly popular The Corner Plot posts on Instagram are complemented by her Tik Tok reels and successful food blog of the same name where she demonstrates her many recipes and shows how to make even the most mundane of everyday ingredients come alive as appetising dishes. Sophie won the coveted Galvin Tarte Tatin Award in 2018 and is a judge for the prestigious annual Great Taste awards; like Elaine she is a member of the Guild of Food Writers and has run an occasional supper club at one of London’s celebrated Brother Marcus restaurants. Find the recipes on our website: https://foodbodpod.com Watch Elaine and Sophie in action on YouTube: https://youtube.com/@foodbodpod Join us on Facebook: https://www.facebook.com/thefoodbodpod

Elaine “Foodbod” Boddy presents the fourth episode of the Foodbod Pod in which she and David Treadway visit the home of pizza champion, Scott Deley. Scott bakes up and shares two great artisan pizzas including a vegetarian option as well as delicious garlic pizza strips and explains the ideal timetable for creating the perfect dough that stretches and shapes easily for baking at home in a domestic or specialist pizza oven. He also explains how to create a tasty but simple tomato topping sauce, how to prepare and use mozzarella cheese and why Marinara and Margherita are the true test of the pizza maker’s skill. Plus Top Tips for the kitchen, how leftovers inspire some of the best ideas and why pizza dough is the perfect blank canvas. Scott Deley’s first book of recipes, Scott’s Ooni Pizza Project has just been published in which he shares his love of pizza and demonstrates how to achieve next level results for Neapolitan, New York, Chicago and Tonda Romana style pizzas by creating delicious doughs, toppings and sauces using an Ooni oven. He has a large social media following as Scott’s Pizza Project and is an ambassador for Ooni pizza ovens. Find all the recipes on our website: https://foodbodpod.com. Watch us in action on YouTube: https://youtube.com/@foodbodpod.

Elaine “Foodbod” Body presents the third episode of the Foodbod Pod in which she and David Treadway visit the Matthews Cotswold Flour mill overlooking the beautiful village of Shipton-Under-Wychwood in the heart of the English countryside where the family run business has been trading grain and milling flour for eight generations. Elaine talks to Managing Director Bertie Matthews about the company’s history, the principles that guide the business, the extensive range of flour, the future of agriculture and all things baking and flour related. Sophie Carey, the company’s Bakery Development Manager discusses her role and bakes up the most delicious Cheddar & Jalapeño Pretzel Bites. There's Top Tips, advice about leftovers plus a bonus Easter recipe from Elaine so make sure you listen right to the very end! Find all the recipes on our website: https://foodbodpod.com Watch us in action on YouTube: https://youtube.com/@foodbodpod

In the second Episode, Elaine "Foodbod" Boddy visits Cherie Denham at home in her kitchen to discuss her food influences, hear her Top Tips and get some recommendations for leftovers while Cherie bakes traditional Irish Soda Farls. There's also a recipe for a delicious vegetarian tart with roast aubergines, basil and caramelised cherry tomatoes served with rocket and parmesan shavings. Join us for a taste and sensory overload as Cherie Denham Cooks ... Find the recipe on our website: https://foodbodpod.com Watch us in action on YouTube: https://youtube.com/@foodbodpod

The opening episode of Elaine Boddy's new podcast all about food. Elaine and her producer and co-host David Treadway discuss what's coming up in the series and what they aim to cover as they meet other food lovers, home chefs and cooks, food producers, and those associated with the food.