The Recipe with Theo Randall

In this episode, Theo is joined by the brilliant Kerth Gumbs, Chef de Cuisine at Fenchurch in the Sky Garden and one of the most exciting voices in modern Caribbean cuisine. From his humble beginnings in Anguilla watching his mother Daphine cater weddings and funerals to mastering French technique under legends like Joël Robuchon and Tom Aikens, Kerth’s journey is a testament to the power of heritage, discipline, and cooking with purpose. After representing the UK at the World Championships in track and field, studying at Le Cordon Bleu, and working his way through Michelin kitchens across London and Singapore with Jason Atherton, Kerth is now championing bold Caribbean flavours whilst honouring the traditions of his island home. Kerth prepares his beloved Jerk Steam Sea Bream with Escovitch Vegetables and Coconut Dumplings, a deeply personal Easter dish that beautifully encapsulates his cooking philosophy. Using whole sea bream seasoned with aromatic jerk paste, garlic salt, and sazon complete, sweet julienned peppers and onions sautéed with thyme and finished with Chardonnay vinegar for that classic escovitch tang, and fluffy coconut dumplings made with coconut milk powder for richness and body. Steamed en papillote with knobs of butter to sweeten and round the spices, this is humble Caribbean home cooking elevated with French technique, celebrating the incredible seafood and bold flavours of the islands whilst remaining accessible, affordable, and deeply comforting.

In this episode, Theo is joined by Meera Sodha, best-selling author, Guardian columnist, and one of the most influential voices in modern plant-based cooking. With four acclaimed cookbooks to her name and a weekly Guardian column that has transformed the way Britain thinks about vegetables, Meera's journey from growing up as the only Indian family in a Lincolnshire village to becoming a celebrated food writer is a testament to the power of heritage, resilience, and cooking with purpose. From her early entrepreneurial ventures including the ahead-of-its-time dating site Fancy an Indian to working at Innocent Drinks and eventually finding her calling in food writing, Meera represents a new generation of cooks who celebrate tradition whilst embracing creativity and global influences. Meera prepares her beloved Malaysian Dal Curry, a deeply personal dish that helped her reconnect with cooking after months away from the kitchen during a difficult period in her life.

In this episode, Theo is joined by the brilliant Jack Stein, chef director of the Rick Stein Group and a passionate advocate for sustainable seafood. Growing up in Padstow surrounded by fishing boats, fresh crab, and his father's legendary seafood restaurant, Jack's journey has taken him from the kitchens of Michel Bras in France to building a thriving restaurant empire across Cornwall whilst championing British fish and sustainable fishing practices. With deep roots in Cornwall's fishing community and a commitment to preserving culinary traditions, Jack represents the next generation of the Stein legacy. Jack prepares his beloved Cornish Crab Linguine, his mum Jill's favourite dish and a modern twist on a classic Italian recipe. Using sweet Cornish crab meat from local fishermen in Padstow, a simple base of shallots, garlic, tomatoes, lemon juice, and quality olive oil, with a clever addition of gochujang for warmth and depth, and squid fish sauce for that umami punch reminiscent of ancient Roman garum. This dish beautifully encapsulates Jack's cooking philosophy - simple, ingredient-led food that respects tradition whilst embracing global influences and celebrates the incredible seafood landed on Cornwall's shores every day.

In this episode, Theo is joined by chef and author Thuy Diem Pham, a leading voice in Vietnamese cuisine. From rural Vietnam to a celebrated UK career, she shares her journey of preserving heritage through food. Thuy cooks Bun Ga Hue – a fragrant chicken noodle soup with lemongrass, star anise, fresh herbs and chilli oil – and reflects on family, tradition, and the art of a beautifully clear, nourishing broth.

In this episode, Theo is joined by chef, best-selling author and sustainability advocate Max La Manna, a leading voice in low-waste, plant-based cooking. From growing up in his father’s restaurants to launching his “Taste Not Waste” movement, Max shares how creativity and frugality shaped his mission to reduce food waste. He prepares his ingenious Broccoli Stem Tartare, transforming an often-overlooked ingredient into a bold, flavour-packed dish with miso, capers, olive oil and crispy sourdough crumbs – a true celebration of cooking with purpose and zero waste.

In this episode, Theo is joined by chef and nutritional coach Gigi Grassia, a leading voice in modern plant-based cooking and author of Plant Protein. From her small village in Verona to building a global online community, Gigi shares how she combines fitness, nutrition and Italian heritage to create vibrant, high-protein vegan food. She prepares her Hearty Pasta e Fagioli, a comforting family recipe inspired by her Nonna Paola, made with borlotti beans, rosemary, chilli and pasta cooked in the broth, finished with nutritional yeast for a protein boost. A nourishing one-pan dish that celebrates tradition, flavour and the joy of plant-based cooking.