Jenny Linford's guest appearances

Jenny Linford

Keep It Quirky podcast

Cellarman Podcast

PlanetPotato

Dan Pashman

Ed Levine

Tom Oliver

Rachel Khoo

Melissa Hemsley

Frankie Celenza

Tim Williams

Oneika Raymond

Ben Ebbrell

Diana Rodgers

Fuchsia Dunlop

Mike Thompson

Chetna Makan

Michael Harlan Turkell

Katie Parla

OwlTail

Jenny Linford is the food writer behind the massively popular Food Lover's London guides, Great British Cheeses, and many more drool-worthy books. Her most recent book is an absolute joy -- The Missing Ingredient: The Curious Role of Time in Food and Flavor. She currently lives in London, but has lived in Italy, Singapore (where her mother is from), Trinidad, and Ghana. In this episode we talk about the affect travel during the early years of her life has had on not only how she sees food culture, but also how she writes and how she experiences life.We chat about the deeply ingrained cultural aspects of food, writing as a conduits for others, and the satisfaction of doing something you believe in. It was a pleasure to talk at length with Jenny; I hope you enjoy our chat!JENNY LINFORD@jlinford on Instagram@jennylinford on TwitterKEEP IT QUIRKY@keepitquirkypodcast@qkatiePreorder my book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France! https://www.katie-quinn.com/cheese-wine-and-bread-cookbookSubscribe to the monthly newsletter: http://eepurl.com/dNtAx2 Hosted on Acast. See acast.com/privacy for more information.

Jenny Linford is the food writer behind the massively popular Food Lover's London guides, Great British Cheeses, and many more drool-worthy books. Her most recent book is an absolute joy -- The Missing Ingredient: The Curious Role of Time in Food and Flavor. She currently lives in London, but has lived in Italy, Singapore (where her mother is from), Trinidad, and Ghana. In this episode we talk about the affect travel during the early years of her life has had on not only how she sees food culture, but also how she writes and how she experiences life.We chat about the deeply ingrained cultural aspects of food, writing as a conduits for others, and the satisfaction of doing something you believe in. It was a pleasure to talk at length with Jenny; I hope you enjoy our chat!JENNY LINFORD@jlinford on Instagram@jennylinford on TwitterKEEP IT QUIRKY@keepitquirkypodcast@qkatiePreorder my book, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France! <a href="https://www.katie-quinn.com/cheese-wine-and-bread-cookbook" rel="noopener noreferrer nofollow" target="_blank">https://www.katie-quinn.com/cheese-wine-and-bread-cookbook</a>Subscribe to the monthly newsletter: <a href="http://eepurl.com/dNtAx2" rel="noopener noreferrer nofollow" target="_blank">http://eepurl.com/dNtAx2</a> Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

How a Childhood Nomad Became a Foodie, with Jenny Linford

Food writer Jenny Linford talks floury versus waxy and reveals her favourite potato treats, Oscar Ortiz gives us the low-down on Peru's National Potato Day and we learn why to be described as 'a potato' is quite the compliment in Norway. All this, plus the C-name varieties from the Outer Hebrides...Oooh recipe alert! Jenny Linford has very kindly let us have the delicious-sounding recipe below for Kimchi Potato Cakes, taken from her wonderful book Potatoes, published by Ryland Peters &amp; Small (£14.99) -  Clare Winfield's photo of the potato cakes, from the book and © Ryland Peters &amp; Small, is shown aboveKIMCHI POTATO CAKES These small potato cakes – a piquant riff on classic potato dishes, such as Britain’s bubble and squeak or Ireland’s colcannon – are very tasty indeed. Serve with fried eggs, and topped with sliced spring onions for a satisfying breakfast or brunch. 700 g potatoes, peeled and chopped 2 spring onions (scallions), finely chopped 25 g butter 150 g kimchi, finely chopped salt and freshly ground black pepper vegetable or sunflower oil, for shallow-frying SERVES 4 Cook the potatoes in boiling, salted water until tender. As they cook, gently fry the spring onions in the butter in a frying pan until softened but not browned. Drain the cooked potatoes, add in the fried spring onion with its butter and mash well. Season with freshly ground black pepper. Mix in the kimchi. Working with oiled hands, take tablespoons of the mixture and shape into 16 small, even-sized potato cakes. Pour enough oil into a large frying pan so that it forms a shallow layer in the pan and heat through over a medium heat. Add in the potato cakes, frying in batches if need be, and cook for a few minutes on each side until browned. Remove, drain on paper towels and serve at once.

Food writer Jenny Linford talks floury versus waxy and reveals her favourite potato treats, Oscar Ortiz gives us the low-down on Peru's National Potato Day and we learn why to be described as 'a potato' is quite the compliment in Norway. All this, plus the C-name varieties from the Outer Hebrides... Oooh recipe alert! Jenny Linford has very kindly let us have the delicious-sounding recipe below for Kimchi Potato Cakes, taken from her wonderful book Potatoes, published by Ryland Peters &amp; Small (£14.99) -  Clare Winfield's photo of the potato cakes, from the book and © Ryland Peters &amp; Small, is shown above KIMCHI POTATO CAKES These small potato cakes – a piquant riff on classic potato dishes, such as Britain’s bubble and squeak or Ireland’s colcannon – are very tasty indeed. Serve with fried eggs, and topped with sliced spring onions for a satisfying breakfast or brunch.  700 g potatoes, peeled and chopped 2 spring onions (scallions), finely chopped 25 g butter 150 g kimchi, finely chopped salt and freshly ground black pepper vegetable or sunflower oil, for shallow-frying  SERVES 4 Cook the potatoes in boiling, salted water until tender. As they cook, gently fry the spring onions in the butter in a frying pan until softened but not browned. Drain the cooked potatoes, add in the fried spring onion with its butter and mash well. Season with freshly ground black pepper. Mix in the kimchi. Working with oiled hands, take tablespoons of the mixture and shape into 16 small, even-sized potato cakes. Pour enough oil into a large frying pan so that it forms a shallow layer in the pan and heat through over a medium heat. Add in the potato cakes, frying in batches if need be, and cook for a few minutes on each side until browned. Remove, drain on paper towels and serve at once.

PlanetPotato Number 3  Why we love potatoes Food writer Jenny Linford and Peru's National Potato Day

Join me as I taste cheese with Jenny Linford, Food Writer and Author of The Missing Ingredient, a great book all about the many roles time plays in our food and drink.We start in Neal's Yard where cheesemongers Will and Phil give us a delicious taste of some great cheese whilst giving us a little insight into the dark arts of the cheesemonger. We then wander Borough Market engaging in some Jenny's book is published by Penguin and is widely available at all good outlets!   See acast.com/privacy for privacy and opt-out information.

Join me as I taste cheese with Jenny Linford, Food Writer and Author of <a href="https://www.penguin.co.uk/books/291455/the-missing-ingredient/" rel="nofollow" target="_blank">The Missing Ingredient</a>, a great book all about the many roles time plays in our food and drink.We start in Neal's Yard where cheesemongers Will and Phil give us a delicious taste of some great cheese whilst giving us a little insight into the dark arts of the cheesemonger. We then wander Borough Market engaging in some Jenny's book is published by Penguin and is widely available at all good outlets! See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information.

9. Jenny Linford Food Writer.