This edition brings expert advice on barbecuing from Vladimir Horek of Smokeworks amongst others. We also speak with Samira Effa, head chef at Alimentum, about what it’s like to take charge there and how the menu is changing. We hear about artisan jams jellies and chutneys fom Cambridge Preserves Kitchen. We find out about price increases on fresh vegetables. Dave Fox advises on late sowing and other means to ensure home-grown vegetables in these drought-striken days. We also have up-to-the-minute food news and details of what food is available free. Presented by Matt Bentman, Alan Alder and Dr Sue Bailey.
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