The Recipe – Détails, épisodes et analyse

In this episode, Theo is joined by the brilliant Miguel Barclay, the Instagram sensation and best-selling author who revolutionised budget cooking with his groundbreaking £1 meal recipes. From his viral debut on This Morning to publishing nine cookbooks, Miguel has built a devoted following by proving that delicious, healthy home cooking doesn't have to break the bank. With a background in biochemistry and e-commerce, Miguel's unconventional journey into the food world has made him one of the most relatable and inspiring voices in accessible cooking. Miguel prepares his beloved Cheat’s Katsu Curry, the dish that launched his career and broke him into the cooking industry. Using affordable chicken thighs, a simple panko breadcrumb coating, and his ingenious katsu sauce made from just plain flour, curry powder, soy sauce, and honey, Miguel demonstrates how this restaurant favourite can be recreated at home for a fraction of the cost. This is the recipe he famously posted on Instagram years ago - and it's the one that changed everything, leading to book deals, television appearances, and a whole new career path. You can find Miguel's full Cheats Katsu Curry recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his collection of £1 meal cookbooks for more budget-friendly inspiration. 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the extraordinary Ching-He Huang MBE, one of the most influential voices in modern Asian cooking - a chef, food entrepreneur, best-selling author, and TV pioneer whose mission has always been to make Chinese cooking joyful, healthy, and accessible. From her groundbreaking series Chinese Food Made Easy to her 11 television shows and appearances on Saturday Kitchen and Iron Chef, Ching has transformed the way people think about Chinese cuisine in the UK and beyond. Ching prepares her beloved Mama Huang's Hot and Sour Soup, a traditional dish rooted in Sichuan cuisine that brings back childhood memories of her grandmother's farm in Taiwan. Using shiitake mushrooms, wood ear mushrooms, bamboo shoots, soft tofu, chicken, and her signature blend of fresh ginger, chilies, ground white pepper, and black rice vinegar, Ching demonstrates how this warming, comforting soup embodies the perfect balance of hot, sour, sweet, aromatic, and pungent - the five essential tastes of Chinese cuisine. With variations that can be adapted for vegetarians or made lighter with prawns and fish, this recipe showcases the versatility and forgiving nature of authentic Chinese home cooking. Throughout the episode, Ching shares her remarkable journey from studying economics to setting up her own food production business supplying cold noodle salads to Pret and Benjy's, to becoming a television sensation who changed the conversation around Chinese food. She discusses the importance of cooking with intuition and love, the essential store cupboard ingredients every home cook needs (including Shaoxing rice wine, light and dark soy sauce, and Chinese five spice), and why Chinese home cooking is so much healthier and cleaner than restaurant versions. You can find Ching's full Hot and Sour Soup recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to sign up to her online masterclass featuring over 70 step-by-step recipes at chinghehuang.com. Don't forget to grab a copy of her latest cookbook, Wok For Less. 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Francesco Mattana, a Sardinian chef whose passion for wholesome, traditional cooking has captured millions online. After years of cooking across the world and leading Jamie Oliver's Cookery School, Francesco is now preparing to release his debut cookbook, Live Like a Sardinian: Live To 100 (available for pre-order now: https://www.ourcookingjourney.com/my-cookbook.html) From opening his own restaurant in Brisbane at just 21 to becoming a social media sensation, Francesco shares his incredible journey and the food philosophy that defines him. Francesco prepares his beloved Live to 100 Minestrone, a traditional Sardinian soup that embodies the famous Blue Zone diet and changes with the seasons. Using his aunt's homemade sun-dried tomatoes, a classic sofrito, seasonal vegetables including Savoy cabbage and potatoes, chickpeas, borlotti beans, and fregula pasta, Francesco demonstrates how this simple yet nourishing dish has been a staple in Sardinian households for generations. Throughout the episode, Francesco discusses the secrets of Sardinian cuisine, the importance of cooking with seasonal ingredients, the art of preserving foods like sun-dried tomatoes, and why the Blue Zone diet is about so much more than just what you eat - it's about community, family meals, balance, and taking time to enjoy food together. From his early days working at Jamie's Italian to teaching thousands at Jamie Oliver's Cookery School, Francesco's passion for sharing authentic Italian cooking shines through every story. You can find more delicious recipes on the Filippo Berio website at www.filippoberio.co.uk/theo. 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the extraordinary Adam Handling MBE, one of the most exciting and influential chefs in modern British cooking - a Michelin-star talent, sustainability pioneer, and creative force behind some of the UK's most innovative dining rooms. Adam shares his remarkable journey from a 16-year-old apprentice at Gleneagles to becoming an MBE for representing British food at the G7 summit, all while building a thriving collection of restaurants, pubs, and even a luxury chocolate shop. Adam prepares his spectacular Beef Wellington with Haggis and Black Pudding, a dish that celebrates his Scottish heritage whilst elevating the classic British centrepiece Throughout the episode, Adam opens up about his early days working at Gleneagles, his transformative experiences in London's top kitchens, and his appearance on MasterChef: The Professionals and Great British Menu. He discusses his unwavering commitment to sustainability - using every part of every ingredient and how the concept behind Ugly Butterfly was born from necessity and evolved into a philosophy that defines his entire collection. From making 13,000 meals during lockdown for the Felix Project to sourcing single-origin chocolate from around the world, Adam's passion for doing things properly whilst minimising waste shines through every aspect of his work. You can find Adam's full Beef Wellington recipe on the Filippo Berio website at www.filippoberio.co.uk/theo. 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the remarkable Kate Austen, who made history as the youngest female head chef of a two-Michelin-star restaurant and became the first woman ever to win the main course on BBC's Great British Menu. Now thriving as a private chef, Kate shares her extraordinary journey from her first job at Morston Hall to cooking in some of Europe's most elite kitchens, including Copenhagen's renowned AOC and the three-Michelin-starred Restaurant Frantzen. Kate cooks her beloved Pasta alla Norma, a traditional Sicilian dish she learned whilst training in Italy, a recipe that's both vegan-friendly and full of flavour. As she prepares this 20-minute wonder featuring aubergines, tomatoes, capers, and pecorino, Kate opens up about the challenges and triumphs of being a woman in a male-dominated industry, the importance of work-life balance, and why she chose to step away from fine dining restaurants to forge her own path. You can find Kate's full Pasta alla Norma recipe on the Filippo Berio website at www.filippoberio.co.uk/theo. 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Michelin-trained chef Jonny Marsh joins Theo to cook his famous healthy Thai Green Curry, a dish he created while cooking for some of the biggest names in Premier League football. From working with Kevin De Bruyne and Christian Eriksen to creating nutritious meals for elite athletes, Jonny shares his incredible journey from cooking on super yachts to becoming a social media sensation. You can find Jonny’s full recipe on the Filippo Berio website at www.filippoberio.co.uk/theo and don’t forget to order a copy of Jonny’s brand-new cookbook, The Private Chef: Everyday Cooking, for more of his performance-inspired 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

Welcome to the Recipe with Theo Randall! A new podcast coming soon.

In this episode, Theo is joined by the remarkable Ayesha Kalaji, the talented chef behind Queen of Cups in Glastonbury, a Michelin Bib Gourmand winner celebrated for her bold flavours and modern Middle Eastern cooking. From studying Middle Eastern politics and languages to discovering her true calling at Leiths School of Food and Wine, Ayesha’s unconventional journey has taken her from the open kitchens of The Palomar to launching her own restaurant the day after indoor dining reopened from COVID - and she's never looked back. Ayesha prepares her beloved Makmoura, a lesser-known celebratory dish from the Irbid region in northern Jordan that traditionally marks the olive harvest. Transforming this generous regional pie into an elegant restaurant-style construction, Ayesha uses spiced chicken thighs with a warming blend of cumin, coriander, cinnamon, and cardamom, crispy golden puff pastry, a vibrant herb salad with pomegranate molasses and sumac, and rich Somerset yoghurt. This dish beautifully encapsulates Ayesha’s cooking philosophy - modern Middle Eastern cuisine using classic French techniques whilst celebrating incredible local British produce. Throughout the episode, Ayesha shares her remarkable journey from working at The Palomar, Sosban and The Old Butchers under Michelin-starred chef Stephen Stevens, The Good Egg, and Bubala, to opening her own restaurant in Somerset during one of the most challenging times in hospitality. She discusses the importance of cooking with confidence and generosity, her passion for Jordanian wine, the influence of her Syrian grandmother's abundant table, and why she believes herbs are texture and flavour - not just garnish. You can find Ayesha’s full Makmoura recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit Queen of Cups in Glastonbury to experience her incredible modern Middle Eastern cooking 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 Follow Filippo Berio:  /filippoberio_uk Follow Theo Randall: /theo.randall The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Ben Ebbrell, classically trained chef and co-founder of Sorted Food, one of the world's biggest online food communities with over 2.9 million subscribers. From his humble beginnings washing pots in a pub kitchen at 16 to building a global platform that's changed the way millions cook at home, Ben's journey is a testament to the power of making cooking fun, creative, and inclusive. Ben prepares his beloved Classic Fish Pie, the very first dish he ever cooked for his family at age 12 - a hearty bowl of nostalgia that's stayed with him for 25 years. Using a generous combination of cod, smoked haddock, and prawns, loads of wilted spinach, soft-boiled eggs, and a rich creamy sauce made with a classic sofrito base, bay leaf, mustard, lemon zest, and fresh parsley, all topped with buttery mashed potato crisped to golden perfection. This is comfort food at its finest - simple, accessible, and designed to bring people together around the table. Throughout the episode, Ben shares his remarkable journey from studying Culinary Arts Management to launching Sorted Food with university friends, his passion for sustainability and zero-waste cooking, and why food education matters now more than ever. He discusses the importance of seasonal cooking, how to make the most of your fridge to avoid waste, the launch of Sorted Kids to help children build better relationships with food, and the revolutionary meal planning app Sidekick that's helping home cooks save money whilst eating brilliantly. Ben also opens up about cooking for Andrew Lloyd Webber, growing vegetables on his allotment during lockdown, and why feeding people is one of life's greatest gifts. You can find Ben's full Fish Pie recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to subscribe to Sorted Food on YouTube and check out the Sorted Foundation to learn more about their mission to drive positive change through food education. 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.

In this episode, Theo is joined by the brilliant Gigi Grassia, chef, nutritional coach, and a leading voice in modern plant-based cooking. With a thriving online community and her debut cookbook Plant Protein, Gigi is championing high-protein vegan dishes that are comforting, colourful, and full of heart. From her small village in Verona to studying in Hong Kong, running ultramarathons, and building a devoted following online, Gigi's journey is a testament to the power of creativity, curiosity, and cooking with love. Gigi prepares her beloved Hearty Pasta e Fagioli, a traditional dish from the Cucina Popolare passed down from her Nonna Paola in Naples. Using simple, wholesome ingredients including borlotti beans, a classic sofrito of onion, carrot, and celery, fresh rosemary, a touch of chilli, spinach, and quality durum wheat pasta cooked directly in the broth, this one-pan wonder is comfort food at its finest. Finished with a sprinkle of nutritional yeast for added protein and that irresistible cheesy flavour, this recipe beautifully encapsulates Gigi's cooking philosophy - plant-based food that's nourishing, accessible, and rooted in tradition whilst embracing global influences. Throughout the episode, Gigi shares her remarkable journey from leaving Italy at 19 to studying in Germany and Hong Kong, her transformative decision to go vegan four years ago, and how she's successfully combined her passions for fitness, nutrition, and cooking. She discusses the importance of whole food plant proteins, the misconceptions around vegan diets and protein intake, her experience running ultramarathons on a plant-based diet and why food education and creativity are essential to building a healthy relationship with what we eat. Gigi also opens up about her Italian heritage, the influence of both her Northern and Southern Italian family traditions, taking cooking classes whilst travelling, and why making food fun and flavourful is the key to inspiring others. You can find Gigi's full Hearty Pasta e Fagioli recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her debut cookbook Plant Protein for more vibrant, high-protein vegan 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.