The Recipe

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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.

  1. How Modelling Damaged My Relationship With Food: Emily English on Making Nutrition Joyful Again

    1 DAY AGO

    How Modelling Damaged My Relationship With Food: Emily English on Making Nutrition Joyful Again

    In this episode, Theo is joined by the brilliant Emily English, a nutritionist, best-selling cookbook author, and one of the most influential voices in making healthy eating accessible, delicious, and joyful. With three Sunday Times bestselling cookbooks including her latest So Good Express which is available to order now from Amazon and Waterstones; millions of followers across social media, and a mission to strip away the restrictive narratives that have dominated nutrition for far too long, Emily's journey is a testament to the transformative power of resilience, passion, and cooking with purpose. From being scouted as a model at 17 and spiraling into disordered eating to studying nutrition at King's College London under some of the country's leading academics, running a delivery kitchen during lockdown, and building a supplement brand called Epiome, Emily represents a new generation of nutritionists who celebrate bold flavours, family style eating, and the emotional connection we have with food. Emily prepares her beloved Creamy Roasted Red Pepper Pasta, a vibrant one pan dish inspired by her husband's former vegan days that beautifully encapsulates her cooking philosophy of maximum flavour with minimum effort. Using jarred roasted red peppers for smokiness and convenience, cashew nuts for creamy richness and natural umami, a spoonful of miso for depth, fresh garlic and shallots for aromatic sweetness, a touch of crème fraîche to bring it all together, and finished with a squeeze of lemon for brightness and acidity, this recipe is nutritionally complete, deeply satisfying, and designed to leave you feeling full and content hours after eating. Served with fusilli pasta to catch every bit of that luscious sauce, this dish proves that healthy food can be indulgent, comforting, and bursting with joy. Throughout the episode, Emily shares her remarkable journey from growing up working in her grandmother's restaurant Cornfield where she fell in love with the transformative power of feeding people to being scouted at a music festival at 17 and joining ASOS as an in house model, the moment a modelling agency commented on her thighs and sent her spiralling into an obsessive relationship with food where she was weighing spinach leaves and avoiding family dinners, and why leaving the modelling industry to study nutrition at King's College London became her way of reclaiming her love for food. She discusses why so many nutritionists on her course couldn't cook and the disconnect between the science and the soul of food, running a delivery kitchen called the Nutritionist Table during lockdown where she boiled 50 eggs a day and created her own take on a McDonald's breakfast muffin, and why her chicken shawarma recipe from her first book remains a weekly staple that fans always mention at events. You can find Emily's full Creamy Roasted Red Pepper Pasta recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her latest cookbook So Good Express for 80 quick, nutritionally balanced recipes with clear prep and cook times, plus guides on stocking your pantry and building the perfect bowl. 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.

    31 min
  2. How Lyme Disease Led Me to a Michelin Star: Chef Kirk Haworth on Plant-Based Cooking

    15 MAY

    How Lyme Disease Led Me to a Michelin Star: Chef Kirk Haworth on Plant-Based Cooking

    In this episode, Theo is joined by the brilliant Kirk Haworth, chef and co-founder of Plates London, a restaurant that achieved a historic Michelin star for its holistic plant-based methodology and was crowned the 2024 Great British Menu Champion of Champions. From growing up in Northcote with his father, chef Nigel Haworth, to battling Lyme disease for six years and rebuilding his life through food, Kirk's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. After working in legendary kitchens including The Square with Phil Howard and The French Laundry in California, Kirk stepped away from traditional fine dining to create something entirely new, a restaurant that celebrates bold, inventive plant-based cooking without compromise, proving that vegetables can be just as exciting, indulgent, and technically brilliant as any meat or fish dish. Throughout the episode, Kirk shares his remarkable journey from growing up in a hospitality household in Lancashire to moving to London at 21 and struggling with the intense, isolating environment of Michelin kitchens like The Square, getting bitten by a tick in Australia and developing chronic Lyme disease that left him unable to walk up stairs or work for years, and spending six years moving from doctor to doctor trying to find answers whilst living back at home with his dad. He discusses the moment he had to stop cooking entirely to focus on his health, why changing his diet and cutting out processed sugars transformed his life, and how his illness inspired the creation of Plates, a restaurant that would never have existed if he hadn't got sick. Kirk also opens up about his mission to create a positive kitchen culture where his team works only four days a week, why he believes energy and how you make people feel is more important than the food itself, his community table initiative that offers free meals to people struggling with chronic illness, and why winning Great British Menu Champion of Champions after failing on his first attempt three years earlier was the best feeling of his life. You can find Kirk's full English Rice Pudding with Vanilla, Yorkshire Rhubarb and Medicinal Spice Milk recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit Plates London to experience his boundary pushing plant-based cuisine 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 (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.

    37 min
  3. What Makes the Perfect Recipe: Barney Desmazery on How He Writes Good Food Recipes

    8 MAY

    What Makes the Perfect Recipe: Barney Desmazery on How He Writes Good Food Recipes

    In this episode, Theo is joined by the brilliant Barney Desmazery, the man often described as the architect of the modern British recipe and one of the most influential voices in food media. As Food Director at BBC Good Food for over two decades, Barney has overseen thousands of recipe tests, collaborated with every major celebrity chef in the country, and quietly shaped the way Britain cooks at home. From his early days training in the kitchens of southwest France to building one of the most trusted recipe databases in the UK, Barney's journey is a testament to the power of precision, passion, and understanding your audience. With his debut cookbook One Dish Four Ways, Barney is finally stepping out from behind the scenes to share his philosophy of seasonal cooking, clever shortcuts, and dishes that work harder for the home cook. Barney prepares his beloved Duck Parmentier, a deeply personal twist on the classic cottage pie that beautifully bridges his English and French heritage. Using tinned confit duck for convenience without compromising on flavour, a classic mirepoix of finely chopped leeks, carrots, and shallots cooked gently in duck fat, fresh thyme, bay, garlic, and flat leaf parsley, all topped with buttery, cheesy mashed potato and finished with crispy baked duck skin for texture and indulgence. This dish encapsulates Barney's cooking philosophy of making restaurant quality food accessible at home, celebrating comfort and tradition whilst embracing clever techniques like starting the mash from the outside in to avoid pushing the filling up, and using every part of the tin including the rendered fat for maximum flavour. Throughout the episode, Barney shares his remarkable journey from growing up in Notting Hill with a French mother and an English father who cooked his way through Elizabeth David to spending five months in a small village in the Dordogne called Les Eyzies de Tayac near Sarlat, where he discovered the magic of foraging wild mushrooms, cooking with ceps and discovering confit duck for the first time. He discusses why his French chef never raised his voice and ran the kitchen like an orchestra with half of it outside overlooking rolling hills, the importance of speaking polite French which the kitchen loved, and why his stage in Gascony taught him that food has a sense of place. Barney also opens up about losing his mother at 18 and gravitating towards two older women who fed him dishes like this, his annual foraging trips to Wales with chef Jonathan Jones from the Anchor and Hope, and why he believes the difference between development and testing is what makes Good Food recipes so reliable. You can find Barney's full Duck Parmentier recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his debut cookbook One Dish Four Ways for 25 classic dishes reimagined across the seasons with clever twists and accessible techniques. 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.

    38 min
  4. Why I Left Ottolenghi After 20 Years: Sami Tamimi on Palestinian Cooking & Going Solo

    1 MAY

    Why I Left Ottolenghi After 20 Years: Sami Tamimi on Palestinian Cooking & Going Solo

    In this episode, Theo is joined by the brilliant Sami Tamimi, a chef whose food is a powerful celebration of Palestinian heritage and one of the most influential voices in Middle Eastern cuisine. From growing up in the old city of Jerusalem in the Muslim quarter to building a remarkable career in London and co-creating the Ottolenghi empire, Sami's journey is a testament to the transformative power of following your passion, embracing your roots, and cooking with purpose. After spending two decades as head chef and partner at Ottolenghi, Sami stepped away to focus on his own voice, documenting the vibrant, vegetable-forward cooking of his childhood through his stunning cookbook Bostani, which means garden in Arabic. Sami prepares his beloved Couscous Fritters with Preserved Lemon Yogurt, a deeply personal dish that takes him straight back to his childhood sitting on the floor with his siblings, spooning up bowls of his mother's simple couscous with tomato and onion. Using caramelised onions for sweetness, vibrant red pepper paste made from sun-dried fermented peppers, sweet carrots, fluffy couscous cooked like a pilaf, and a punchy yogurt dressing with preserved lemon, capers, and fresh mint, this recipe beautifully encapsulates Sami's cooking philosophy of taking humble, traditional Palestinian flavours and making them accessible, colourful, and bursting with bold taste whilst staying rooted in the soul of home cooking. Throughout the episode, Sami shares his remarkable journey from being kicked out of his mother's kitchen as a young boy to starting his cooking career at 17 washing dishes in a Jerusalem hotel, being promoted to running breakfast service after just three months because he learned so quickly, and why he was a rebellious kid who wanted to be an artist but found his creative outlet through food instead. He discusses moving to London and meeting Yotam Ottolenghi at Baker and Spice where their shared love of cooking, Arabic and Hebrew language, and being two gay guys new to the city created an unbreakable bond, creating the concept for Baker and Spice that introduced Londoners to colourful, vibrant, uncomplicated Middle Eastern food, and why opening the first Ottolenghi restaurant in Notting Hill in 2002 felt like doing the River Cafe but with a Middle Eastern twist. You can find Sami's full Couscous Fritters recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his beautiful cookbook Bostani for more inspiring Palestinian recipes that celebrate tradition, memory, and the joy of cooking. 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.

    26 min
  5. From Veterinary Surgeon to MasterChef Champion: Chef Brin Pirathapan on Sri Lankan Flavours

    24 APR

    From Veterinary Surgeon to MasterChef Champion: Chef Brin Pirathapan on Sri Lankan Flavours

    In this episode, Theo is joined by the brilliant Brin Pirathapan, winner of the 20th series of MasterChef UK in what judges described as the most exceptional victory in the competition's history. A veterinary surgeon who traded the operating theatre for the kitchen, Brin is bringing the bold, vibrant flavours of his Sri Lankan Tamil heritage to a wider audience through his debut cookbook Elevate. From growing up in Chelmsford surrounded by his parents' incredible feasts to discovering his passion for cooking at university and eventually winning over fifteen past MasterChef champions with a standing ovation, Brynn's journey is a testament to the power of following your passion, embracing your heritage, and cooking with creativity and purpose. Brin prepares his beloved Jaffna Mussels, a stunning fusion dish that perfectly encapsulates who he is as a cook. Taking inspiration from the classic French moules marinière and infusing it with the aromatic spices of Jaffna in Northern Sri Lanka where his parents are from, this recipe uses black mustard seeds, cumin seeds, fragrant curry leaves, roasted Sri Lankan curry powder, fresh turmeric, fenugreek, sweet tomatoes, tangy tamarind, and creamy coconut milk to create a deeply flavoured base that allows the sweetness of the mussels to shine through. Served with toasted sourdough for dipping into the rich, spiced broth, this dish beautifully represents Brin’s cooking philosophy of melting together his Tamil Sri Lankan background with French technique and his British upbringing to create food that is bold, accessible, and full of heart. Throughout the episode, Brin shares his remarkable journey from watching his parents lay on incredible feasts throughout his childhood to turning his nose up at fish curries as a kid because he had to pick out the bones, discovering his love for cooking at university when he realised the food at home was far better than anything available, and using cooking as a way to decompress after long days as a veterinary surgeon. He discusses why his wife encouraged him to apply for MasterChef after hearing him complain about work one too many times, nearly pulling out before filming because of nerves, why his anatomical knowledge from veterinary surgery gave him a technical edge when filleting fish, and how his parents kept asking if he was still going to do veterinary work until he reached the MasterChef final. You can find more delicious recipes on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his debut cookbook Elevate for more vibrant, accessible dishes that celebrate bold flavours and creative fusion cooking. 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.

    28 min
  6. How a Judge Changed My Life: Chef Carlo Scotto on Finding Purpose Through Italian Cooking

    17 APR

    How a Judge Changed My Life: Chef Carlo Scotto on Finding Purpose Through Italian Cooking

    In this episode, Theo is joined by the brilliant Carlo Scotto, a chef whose cooking is driven by memory, emotion, and fearless creativity. Born and raised near Naples, Carlo began cooking as a teenager after a life-changing encounter with a judge who saw potential in a troubled young man and offered him a path to redemption through food. From his early days washing pots at the legendary Don Salvatore in Naples to mastering his craft in London's most ambitious kitchens including Murano with Angela Hartnett and La Chapelle with the Galvin brothers, Carlo's journey is a testament to the transformative power of hospitality and the enduring influence of Italian tradition. With stints in Paris and experience across Europe, Carlo has forged an extraordinary career whilst staying deeply connected to the flavours and stories of his Neapolitan roots. Carlo prepares his beloved Farfalle Pasta a La Genovese recipe, a deeply personal tribute to his late grandmother who first taught him to make pasta as a little boy. This rich, comforting dish takes the classic Neapolitan interpretation of Genovese, a slow-cooked onion sauce with origins in Genoa that arrived in Naples through the historic port trade, and elevates it with decadent bone marrow, 36-month aged Parmigiano Reggiano, and a silky onion puree made with chicken and beef stock, shallot vinegar, and fresh thyme. The handmade farfalle pasta, crafted from a unique dough taught to him by a British chef using pasta flour, semolina, six egg yolks, one whole egg, milk, and oil for elasticity, is pinched perfectly to hold the sauce whilst achieving that elusive al dente bite. This recipe beautifully encapsulates Carlo's cooking philosophy of honouring tradition whilst embracing global influences, creating dishes that are comforting yet refined, rooted in heritage yet unafraid to experiment. Throughout the episode, Carlo shares his remarkable journey from growing up in Naples surrounded by loud, passionate Sunday lunches filled with family arguments and endless conversations around the table to becoming a quiet, reserved child who found himself in trouble as a troubled teenager following a family tragedy. He opens up about the pivotal moment when a compassionate judge saw beyond his mistakes and gave him a summer job as punishment, leading him to the kitchens of Don Salvatore where he discovered his calling whilst washing pots bigger than himself. Carlo discusses the pride he took in ensuring every plate leaving the pass had no fingerprints, why Angela Hartnett's belief in him when she put him on the meat section as the youngest chef gave him the confidence to push through his mistakes, and how working across Paris and different countries taught him that excellence can come from anywhere. You can find Carlo's full Farfalle Pasta a La Genovese recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and keep an eye out for his return to London as he continues to build his culinary legacy. 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.

    32 min
  7. From Corporate Life to Head Chef: Nargisse Benkabbo on Finding Her Calling Through Moroccan Food

    10 APR

    From Corporate Life to Head Chef: Nargisse Benkabbo on Finding Her Calling Through Moroccan Food

    In this episode, Theo is joined by the brilliant Nargisse Benkabbo, chef, author, and one of the leading voices in modern Moroccan cuisine. From her upbringing in Brussels as the daughter of Moroccan immigrants to becoming executive chef at La Mamounia in the heart of the Marrakesh Medina, Nargisse has spent over a decade bringing a breath of fresh air to the Moroccan table. With her debut cookbook Casablanca and her latest release Madaq, alongside her residency at The Pilgrim in London, Nargisse is championing bold, accessible Moroccan flavours whilst honouring the traditions and stories behind every dish. Nargis prepares her beloved Tayb’ o’Hari Chickpea, Tuna and Egg Salad, a vibrant and contemporary twist on the humble Moroccan street food snack that has existed for generations. Using tender chickpeas cooked low and slow until soft and creamy, aromatic spices including cumin, paprika, and harissa, fresh coriander, salty olives, perfectly boiled eggs, and crispy golden potatoes, all brought together with a simple dressing of white wine vinegar and quality olive oil. This dish beautifully encapsulates Nargisse’s cooking philosophy of taking traditional Moroccan favourites and making them portable, approachable, and bursting with bold flavour whilst remaining rooted in the soul of Moroccan home cooking. Throughout the episode, Nargisse shares her remarkable journey from growing up in a traditional Moroccan household where only her mother cooked to leaving home and discovering her passion for feeding people during weekly dinners with friends in Paris, her transformative time at Leiths School of Food and Wine after leaving the corporate world, and why focusing on Moroccan cuisine became her way of staying connected to her roots. She discusses the misconceptions around Moroccan food in the UK, why hummus and tabbouleh are not Moroccan, her experience as executive chef at La Mamounia navigating traditional French-trained chefs who wanted to over-garnish her simple plating style, and why most Moroccan families use pressure cookers instead of traditional tagine pots for everyday cooking. Nargisse also opens up about her mission to showcase the fresh, vibrant, and vegetable-forward side of Moroccan cuisine that people don't know, why over 60% of the recipes in her new book are vegetarian, her dream restaurant concept Madaq which celebrates Moroccan tapas, and why using fresh spices that actually smell is the key to bold, flavourful cooking. You can find Nargis's full Tbikha Salad recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her new cookbook Madaq for more approachable, flavour-packed Moroccan 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.

    29 min
  8. Why British Italian Food Was Wrong: Gennaro Contaldo on Carbonara Crimes & Mentoring Jamie Oliver

    27 MAR

    Why British Italian Food Was Wrong: Gennaro Contaldo on Carbonara Crimes & Mentoring Jamie Oliver

    In this episode, Theo is joined by the legendary Gennaro Contaldo, one of the great champions of authentic Italian cooking and a true ambassador for the flavours of the Amalfi Coast. From his humble beginnings fishing for squid in the Mediterranean and foraging wild mushrooms on the mountains above his village to shaping how Britain fell in love with real Italian food, Gennaro's journey is a testament to the power of passion, heritage, and cooking with heart. As Jamie Oliver's mentor and the man who taught a generation of chefs what Italian food truly means, Gennaro has spent decades proving that simple ingredients cooked with love are all you need to create something extraordinary. Gennaro prepares his beloved Totani e Patate, squid with potatoes, a traditional celebratory dish from the Amalfi Coast that beautifully captures the essence of mare e monte, sea and mountain. Using fresh squid sealed in olive oil alongside golden waxy potatoes fried until crisp, sweet cherry tomatoes, garlic, fresh red chilli, and generous handfuls of flat leaf parsley, finished with a splash of white wine and a drizzle of quality olive oil, this humble one pan wonder is comfort food at its finest. Simple, accessible, and bursting with flavour, this recipe perfectly encapsulates Gennaro's cooking philosophy of celebrating the incredible ingredients from land and sea whilst staying true to the traditions of his coastal village. Throughout the episode, Gennaro shares his remarkable journey from being born just 30 metres above the sea in the Amalfi Coast to arriving in London in 1969 as a young Italian alien armed with nothing but a love for real food and a deep frustration at the state of Italian cooking in Britain. He discusses the shock of discovering spaghetti carbonara made with cream and pre-boiled pasta, working in fish and chip shops frying in whale oil, the importance of foraging wild herbs and mushrooms on the mountains of his childhood, and why catching squid at night with a hand line taught him patience and respect for ingredients. Gennaro also opens up about meeting Antonio Carluccio and transforming the Neal Street Restaurant into a beacon of authentic Italian cuisine, discovering a young Jamie Oliver who would turn up at three in the morning desperate to learn how to make proper pasta, and why teaching the next generation to cook with soul and simplicity remains his greatest passion. From his mission to preserve regional Italian recipes in his new book Gennaro's Hidden Italy to relaunching Jamie's Italian restaurants this April, Gennaro's love for Italian food and his absolute refusal to compromise on authenticity shines through every word. You can find Gennaro's full Totani e Patate recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his new book Gennaro's Hidden Italy for more authentic regional Italian recipes that celebrate the stories and traditions behind every dish. 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.

    47 min
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About

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.

Information

  • Creator
    Listen To This
  • Years Active
    2025 - 2026
  • Episodes
    24
  • Rating
    Clean
  • Copyright
    © 2025 Listen To This

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