Share

cover art for Dr Simon Poole: The Real Mediterranean diet

Cooking the Books with Gilly Smith

Dr Simon Poole: The Real Mediterranean diet

Season 8, Ep. 1

This week, Gilly is with GP, Dr Simon Poole whose latest book The Real Mediterranean Diet shares the latest science behind the world’s oldest and healthiest diet.


More episodes

View all episodes

  • 23. Amber Guinness: Italian Coastal

    31:55
    This week, we’re off on an Italian road trip along the coast of the Tyrrhenian Sea with Amber Guinness and her latest book Italian Coastal.We first met Amber a couple of years ago on Cooking the Books when she told us about her book A House Party in Tuscany, the story of restoring and reclaiming her childhood home. This time, she takes us to some of the hidden gems of her family holidays from Maremma to The Aeolian Islands, cooking up food and memories along the way.Head over to Gilly's Substack for Extra Bites of Amber.
  • 22. Yasmin Fahr: Cook Simply, Live Fully

    26:12
    This week, we’re off to Menorca on a bit of an Eat Pray Love story with New York Times journalist, Yasmin Fahr.Her latest book, Cook Simply, Live Fully is about the options in life. It’s about cooking consciously, taking time to think about what you really want to eat, and being a little kinder to yourself – and the planet. Following your nose, turning left when everyone else is turning right, and having the guts to say 'hell yes' to an adventure is what she’s all about. Head over to Gilly's Substack for Extra Bites of Yasmin, and if you'd like to see her in conversation with Gilly in a Cooking the Books Live at Rockwater, Hove on July 2nd, click here to book.
  • 21. Ozlem Warren: Sebze

    28:12
    This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren.We’ve met Ozlem already on Cooking the Books to talk about her 2020 book Ozlem’s Turkish Table, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the sebze, inspired by thousands of years of diverse food histories. Head over to Gilly's Substack to try out one of the recipes from Ozlem's food moments, and have a listen to her special Cooking the Books Spotfiy playlist, inspired by her DJ years at university in Scotland.
  • 20. The Fortnum and Mason Awards 2024

    20:40
    In this extra, special episode, Gilly is with Angela Clutton, who, with Itamar Sulovitch from Honey and co and Leyla Kazim from the Food Programme, was one of the three judges of this year's Fortnum and Mason Awards.By the time you hear this, the glitz and glamour of these Oscars of the food world will be over for another year. The mass of talent in the room will be nursing their hangovers while the winners will be stroking their crowns. And as one of the nominees recording this before the night, Cooking the Books will, whatever the outcome, be basking in the glory of the biggest food night of the year.They discuss the nominees and the winners in the food categories: Best Food Book, Best Debut Food Book, Best Cookery Book and Best Debut Cookery Book.Thanks for listening. Head over to Gilly's Substack for some blurry pictures of the night.
  • 19. Caroline Eden: Cold Kitchen

    31:15
    This week, Gilly is with award winning travel writer, Caroline Eden. Her Cold Kitchen in Edinburgh is where we find her comfort cooking up the recipes she remembers from her travels. Her memories take us on the Trans Siberian Railway, through the dark back streets of a winter in Istanbul and the political chaos of a coup in Kyrgyzstan, and remind us of what travel can do for humanity.  This is the recipe for food books which Gilly found so compelling when she first interviewed her about her second book, Black Sea for the delicious podcast, and which was the inspiration for Cooking the Books. It was about  all of life through the prism of food. Head over to Gilly's Substack for a sound of Caroline's travels and a recipe from the her cold kitchen.
  • 18. Georgina Hayden: Greekish

    32:25
    This week, Gilly is with Georgina Hayden, our favourite Cypriot food writer to talk about Greekish, her everyday recipes with Greek roots.This is about the mash up of all that she is – North London, 2nd generation Greek Cypriot, who with full support from her yiayia, her grandmother, has cooked up a whole story of her family life in the kitchen. Gilly finds out whether the ish in the title has to do with how she feels about spending the last 19 years writing recipes from her intercultural heritage.Check out a recipe from Greekish on Gilly's Substack.
  • 17. Kevan Roberts: The School of Artisan Food

    24:23
    This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the School of Artisan Food to meet head baker, Kevan Roberts.His book Baking Sourdough takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much.Check out Gilly's Substack for Extra Bites from the School of Artisan Food.
  • 16. Nicola Lamb: Sift

    30:38
    This week, Gilly is with Nicola Lamb, one of the nominees of this year’s Jane Grigson Trust Award for best debut food writer.Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource’ by The Observer, and her recipes have been featured in Serious Eats, The Guardian, Olive, Vogue, and ESMagazine and she hosts sell-out pastry parties with her pop-up bakery, lark!Check out Gilly's Substack for a recipe from one of her food moments.
  • 15. Michael Zee: Breakfast of China

    26:03
    This week, Gilly explores art, philosophy and food with third generation British-Chinese photographer and Instagram superstar, Michael ZeeHis Symmetry Breakfast account  featured his photographs of symmetrical breakfasts every day for 10 years and has 667k followers. In his latest book Zao Fan, Breakfast of China, it's with his anthropological eye that he looks beyond the dishes to place, people and home.Check Gilly's Substack for recipes and photography from Michael's book.