A seafood special with Jack Stein, Mark Sargeant and a chat about seaweed: listen now

First up, I spoke to delicious. editor Karen Barnes about seaweed – its nutrients, astounding number of varieties and why we should watch out for it in years to come.

Jack Stein provides us with a slice of his life, including what foods he hopes son Milo will love, what he missed most when travelling around the world, and the recipe he can’t live without. (Any guesses?)

Next up, Yasmin Khan reveals what helped shape her newest cookbook. George Pitkeithley of PILAU tells us about his travels in India and the restaurant’s innovative and life-changing Feed Yourself, Feed a Child scheme. Chef Mark Sargeant casts around some seafood puns and talked me through his time as a guest chef at London’s legendary J Sheekey restaurant.

Founder Guy Tullberg tells us new ways to use his Tracklements relish, and finally, delicious. food editor Jen Bedloe talks about the beauty of burrata.

Sit down, give your ears a treat, have a listen.

And remember, you can find all our podcasts in the delicious. podcast collection.
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