One Dish BBC Radio 4

In the One Dish Christmas special, chef and author Yotam Ottolenghi cooks Andi Oliver one of his favourite festive feasting dishes - a stunning platter of roasted aubergine drizzled with sunshine yellow saffron-infused yoghurt and jewel-like pomegranate seeds. It’s technically a side dish, yes. But that doesn’t mean it can’t be a stand-alone thing of beauty.
How does it fit in alongside the traditional Christmas bird with all the trimmings that his husband and kids adore, or a more vegetable-focused New Year’s Eve spread for friends and family? Yotam reveals all.
Andi and Yotam discuss how they approach catering their family Christmases and what the spice trade has to do with the Essex town of Saffron Walden, and Yotam reveals a game-changing tip for getting that perfect, melt-in-the-mouth texture and those caramelised edges when roasting aubergine.
Also, Kimberley Wilson explores the unexpected benefits of a Yuletide banquet - find out why attending the office Christmas lunch might actually be good for society as a whole.
Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
ExecutiveProducer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
Commissioning Producer: Lynda Davies
A Storyglass production for BBC Radio 4

In the final episode of the first series of One Dish, comedian and writer Jack Rooke brings a lovely little ramekin of one of his favourite foods: stuffing. Intended to keep meat moist, and to eke out expensive cuts so they go further, they’re now an indispensable component of a special occasion meal for many people - including Jack. He shares some of his favourite stuffing memories, and admits that when it comes to the preparation he’s very much a sous chef and it’s his mum who’s in charge in the kitchen.

Andi and Jack learn about the long and varied history of stuffing in Britain; it’s had many guises over the years, from pudding to forcemeat to the ‘just add water’ type out of a box. They find out how the popularity of sage and onion is connected to commercial chicken farming, and Jack persuades Andi to cook one of the more outlandish historical stuffing recipes she’s discovered (although not quite as outlandish as stuffed porpoise). And Kimberley Wilson has some fascinating intel on the delicate art of cooking different cuts of meat and the scientific reason why it sometimes goes dry and tough.

Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Exec Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
Commissioning producer: Lynda Davies

A Storyglass production for BBC Radio 4

Presenter, comedian and actor Jayde Adams joins Andi Oliver this week to discuss a mutual favourite dim sum dish: cheung fun. These steamed rice noodle rolls filled with pork, prawns or other delicious things weren’t familiar to Jayde until relatively recently. Although she grew up with a close family connection to Chinese cooking, it was her mum who introduced her to the joys of dim sum in a Chinatown restaurant on a visit to London.
Andi and Jayde learn about the extensive history in China of cooking with rice noodles like this, and also about the interesting possibility that the dish may have evolved in the absence of another ingredient. Kimberley Wilson explains the science behind why this type of steamed noodle dish remains delightfully chewy and bouncy despite not containing any gluten. And you’ll never guess what technological innovation Jayde’s planning to install in her new kitchen; probably no use for making her own dim sum though!
Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Exec Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
A Storyglass production for BBC Radio 4

Andi Oliver is joined this week by musician and actor Jordan Stephens and he’s brought a dish that’s close to both of their hearts - ackee and saltfish with dumplings.
It’s a Jamaican national dish beloved in Britain by people from all parts of the African and Caribbean diaspora. During Jordan’s childhood it was a crucial part of the Guyanese buffet at Stephens family Sports Days in North London parks.
Neither ackee nor saltfish originated in the Caribbean, so how did they end up on a plate together there? Jordan and Andi explore the history of the dish and its connection to the transatlantic slave trade, as well as how food intersects with the complex experience of Black British Caribbean identity.
And there’s a cautionary scientific tale from Kimberley Wilson, on how surprisingly dangerous ackee can be if not handled correctly.
Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Executive Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
A Storyglass production for BBC Radio 4

Presenter and former Made In Chelsea star Jamie Laing meets Andi Oliver this week, and he’s talking about his mum’s Thai chicken noodle soup.
Jamie grew up with underwhelming boarding school food - piles of sausages and meat and two veg. But his mum’s passion for cooking meant that when he went back home his mealtimes were much more exciting.
Andi enlightens Jamie on the origins of his dish - actually a Ken Hom recipe for a Northern Thai dish called Khao Soi which originated from historic Chinese and Burmese migration into Thailand. They consider the varied global forms of chicken soup, why chicken thighs taste more of happiness than boneless skinless chicken breast and what the pungent savoury notes of fish sauce add to this soup.
And Kimberley Wilson looks into whether there’s any peer-reviewed scientific evidence for it being more than just comfort food. Can chicken soup cure the common cold?
Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Executive Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
A Storyglass production for BBC Radio 4

It’s comedian Suzi Ruffell in the hot seat this week, and she’s brought Andi a baked treat that’s been in her family for decades - bread pudding.
It’s important to note early on, as Suzi does, that this is very different to bread and butter pudding, though it does also provide a great opportunity for using up stale bread. Employing working class thriftiness to make the most out of ingredients past their best, bread pudding is a dish that Suzi associates with her beloved late nan Joan, who’d always have one on the go.
Its origins go back much further than a couple of generations though. Suzi and Andi discover the unexpectedly historic roots of the dish, and that it’s not always even been sweet. Find out what cleaned animal intestine has in common with a supermarket bag of mixed fruit as they discuss bread puddings through the ages.
And Kimberley Wilson has some interesting scientific insight into why bread goes stale in the first place.
Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Executive Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe
A Storyglass production for BBC Radio 4