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PODCAST

Lecker

An award-winning podcast documenting cooking, eating and domestic life. Often recorded in kitchens. lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Produced and hosted by Lucy Dearlove Part of Heritage Radio Network Logo design by Holly Gorne

arts food

All Episodes

46:23

S8 Ep1: The Sweet Spot of Savoury

Lecker ·

2025/01/31

MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally.Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex

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2:46

S8: Introducing...To Be Delicious: A Cultural Context...

Lecker ·

2025/01/28

The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by

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51:42

Not Separate but Related (Kin with Marie Mitchell)

Lecker ·

2024/09/27

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

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48:13

Melek's London

Lecker ·

2024/07/31

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

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46:24

Out of the Box

Lecker ·

2024/07/15

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

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44:51

The Terroir of Aubergines with N.S. Nuseibeh

Lecker ·

2024/06/14

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

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46:34

Hands On

Lecker ·

2024/06/04

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

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45:11

Against Food as a Benign Good with Lottie Hazell

Lecker ·

2024/05/03

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

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51:10

Sit Slurp Leave with Tim Anderson

Lecker ·

2023/11/30

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

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42:35

The Food of a Proud Island Nation with Clarissa Wei

Lecker ·

2023/10/30

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

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39:22

S7 Ep3: A Common Language (Good Bread #3)

Lecker ·

2023/10/22

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

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39:13

S7 Ep2: The Price of Consistency (Good Bread #2)

Lecker ·

2023/10/15

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

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29:37

S7 Ep1: What is Good Bread? (Good Bread #1)

Lecker ·

2023/10/08

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

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33:40

What is a National Dish? with Anya von Bremzen

Lecker ·

2023/09/21

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! Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we consider to be deeply entrenched within a country’s culinary history and culture

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35:03

Moving House, Moving Kitchen

Lecker ·

2023/09/08

Stories of moving house, and moving kitchen. Episode contributors: Ruby Mason Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com) Margaux Vialleron Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/ Maria Agiomyrgiannaki Maria is originally from Crete, now living in London. You can find her on instagram. Stephen Rötzsch Thomas Stephen writes the newsletter Ideas With Legs: https://ideaswithlegs.substack.com/

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40:18

It's Not Student Cooking, It's Just Cooking with...

Lecker ·

2023/08/17

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 cooking from the book and writing about that on Substack and Patreon. Join me there as well! On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you bought yourself - one of the many student cookbooks available. But did you

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49:23

Maria Bradford Was Made For Cooking

Lecker ·

2023/07/14

Welcome 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 cooking from the book and writing about that on Substack and Patreon. Join me there as well! On the first edition of the Lecker Book Club: Maria Bradford’s Sweet Salone. Maria grew up in Sierra Leone and moved to Kent, UK in her late teens. Sweet Salone is the first English-language book of Sierra Leonean recipes published internationally,

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29:31

S7: The Lecker Guide to Breakfast

Lecker ·

2023/06/26

An audio exploration of the most enigmatic meal of the day. Thanks so much to the guests on this episode: Bre Graham Bettina Makalintal Gurdeep Loyal Dan Hancox and Dr Kasia Tee Thea Everett Lara Lee You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Kevin McLeod at Incompetech

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10:30

Cursed Objects: Making a Meal of it

Lecker ·

2023/03/24

This is a preview of an episode of the excellent Cursed Objects podcast, featuring me, Lucy, talking to Dan Hancox and Dr Kasia Tee about the great British institution of Meal Deals. Listen to the full version on Cursed Objects.

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12:40

A Quick Bite with Gurdeep Loyal

Lecker ·

2023/03/03

I’m delighted to bring you a very short sweet taste of a conversation I had recently with the food writer Gurdeep Loyal. I’ve followed Gurdeep’s work for a few years now, and have always been in great admiration of what he does; not only in his own writing, and not even just in his platforming of other people’s work on his site and instgram page Mother Tongue, but also just in his general enthusiasm, charm and fostering of connections and community within food. His debut cookbook, also called

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