This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

You can listen to the previous episode i made with Marie here.

You can find a transcript for this episode at leckerpodcast.com.

Kin is out now. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, The Warehouse, and on London and Kurdish food in general.

You can find a transcript for this episode at leckerpodcast.com.

The second edition of London Feeds Itself is out now, published by Open City and Fitzcarraldo. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

A meandering exploration of what surrounds our food: its packaging, history and meaning for our world.

Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs.

Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LECKER50 to use this excellent offer.

You can find a transcript for this episode at leckerpodcast.com.

This episode features excerpts from longer conversations published for paid subscribers on Substack and Patreon. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.

Music is by Blue Dot Sessions.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it.

This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh.

Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the only woman warrior to have fought alongside the Prophet.

N. S. Nuseibeh is a British Palestinian writer and researcher, born and raised in East Jerusalem. In Namesake, she weaves her own experiences of anxiety, of racism, of joy, of illness, of cooking in shared houses, of aubergines, with the myths and legends told of her ancestor. All of this makes this a book that I think should be required reading for everyone.

You can find a transcript for this episode at leckerpodcast.com.

Namesake is out now, published by Canongate. Find all of the Lecker Book Club reads on my Bookshop.org list.

This month, all the revenue I would normally get from  Patreon, Apple Podcasts and Substack will be donated to mutual aid requests from Gazan people on Operation Olive Branch. If you would like to make your own donation, send me a screenshot and I'll comp you a subscription.

Music is by Blue Dot Sessions.

A reflection on learning – and teaching – the fermented arts at the School of Artisan Food.

You can find a transcript for this episode at leckerpodcast.com.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.

Music is by Blue Dot Sessions.

This ep isn't sponsored but I was invited to attend the school for free at the press day Thanks to the School of Artisan Food for hosting us. Special thanks to Martha Brown, Sally Ann Hunt and Kevan Roberts for the mini workshops (and the lunch) and to Alison Swan Parente for being part of this episode. Thanks to Emily Leary for all her work in getting us all there.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

This month: Piglet by Lottie Hazell.

I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fiction about a funeral, an underset blancmange and a broken tooth. I still remember how the piece unsettled me, placing complicated family relationships alongside difficult or reluctant pleasure derived from feeding others; or being fed by others. Her debut novel, Piglet, came out earlier this year and its writing is deeply rooted in what food can mean to us: physically, emotionally and socially.

I loved talking to Lottie about Piglet so much! As you’ll hear me tell her in the episode, it was such an interesting experience to encounter such luscious, detailed writing about food in a fictional setting, particularly set alongside scenes of such discomfort. The book made me squirm, in a really intriguing way and I loved how the dishes and tablescapes Piglet makes and consumes dressed the set of her home and work lives.

Heads up that if you haven’t read the book, we do talk about specific plot points in it so if you’d prefer to be spoiler free, go and read it first! And the book does touch on themes of body image, weight and some implied references to disordered eating, so if those topics are sensitive to you please take care.

You can find a transcript for this episode at leckerpodcast.com.

Piglet is out now, published by Doubleday. Find all of the Lecker Book Club reads on my Bookshop.org list.

Buy a copy of either/both of the Lecker zines on BigCartel. You can also order print-on-demand merch at Teemill.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

I'm speaking at Interesting24 on 15th May at Conway Hall in London! Buy a ticket to come and watch me talk about kitchens.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

This month: Ramen Forever by Tim Anderson.

Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japanese food more broadly - that took him to live in Japan, which steered the course of his future in many ways, including meeting his wife. Avid food TV watchers in the UK may also remember that ramen was at the heart of his Masterchef story; when he won the series in 20211, ramen was his winning main course in the final. He previously ran a ramen restaurant in Brixton, Nanban, which opened in 2015 and closed in 2021. But although he’s got five cookbooks already to his name, he’s never written a book entirely about ramen….until now.

Ramen Forever is out now, published by Hardie Grant. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll hear more about the thought and consideration that Clarissa and her team put into how it looks as well as what it says later in this interview -and it examines the current state of Taiwanese food in incredible breadth and depth. For me, someone completely new to the food of the country, it’s a beautiful and rich education.

It was such a pleasure to meet Clarissa via video chat and talk about this book, which involved an astonishing amount of research and recipe development on the ground. I’m a big fan of her work as a journalist - the podcast series she made with Whetstone Radio Collective, Climate Cuisine, is one of my all time favourite listens - and it was so interesting to hear how she approached this book, the subject of which is something hugely personal to her but one which she wanted to approach journalistically, and write as an act of documentation. We talked about how missing home through food sometimes takes unexpected, shifting forms, her culinary collaborator on the book Ivy Chen, and why it was crucial that Made In Taiwan moved away from its original proposal as a “cosy” cookbook and became something deeply political.


Made In Taiwan is out now, published by Simon and Schuster. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like.

Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. 

The Body Lab is funded by Farming The Future.

Good Bread is hosted and produced by Lucy Dearlove.

Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, who was a fantastic exec, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. 

Thanks also to everyone else who has been part of the series: Fred Price at Gothelney Farm, Rosy Benson at Field Bakery + Mill and Chris Holister at Shipton Mill. Thanks to everyone who contributed to the Breadline!

Make sure you listen to Cereal, Katie Revell's Farmerama series about bread.

Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us?

Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production.

The Body Lab is funded by Farming The Future.

Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas

Good Bread is hosted and produced by Lucy Dearlove.

Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. 

If you haven't already listened to Cereal the previous Farmerama series about bread made by Katie Revel, I can't recommend it highly enough!

How is the quality of bread measured by the system that produces and consumes it? 

Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production.

The Body Lab is funded by Farming The Future.

Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas.

Good Bread is hosted and produced by Lucy Dearlove.

Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. 

If you haven't already listened to Cereal, the previous Farmerama series about bread made by Katie Revell, I really urge you to.