The Recipe with Theo Randall

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.

In this episode, Theo is joined by chef and Sorted Food co-founder Ben Ebbrell, whose online community of over 2.9 million subscribers has transformed how people cook at home. From washing pots at 16 to building a global food platform, Ben shares his passion for making cooking fun, creative and inclusive. He prepares his nostalgic Classic Fish Pie – the first dish he ever cooked for his family – packed with cod, smoked haddock, prawns, spinach and soft-boiled eggs in a rich creamy sauce, topped with golden mashed potato. A true comfort classic that celebrates seasonal cooking, zero waste and the joy of feeding others.

In this episode, Theo is joined by Ayesha Kalaji, the chef behind Queen of Cups in Glastonbury and a Michelin Bib Gourmand winner known for her bold, modern Middle Eastern cooking. From studying politics and languages to training at Leiths and opening her own restaurant post-lockdown, Ayesha shares her unconventional journey into hospitality. She prepares Makmoura, a celebratory Jordanian dish from the Irbid region, layering spiced chicken, golden puff pastry, vibrant herbs and yoghurt into an elegant centrepiece. A generous, flavour-packed plate that reflects her love of tradition, technique and seasonal British produce.

In this episode, Theo is joined by Miguel Barclay, the best-selling author and Instagram sensation behind the £1 meal movement. From a background in biochemistry and e-commerce to viral fame and nine cookbooks, Miguel has built a loyal following by proving great home cooking can be affordable and accessible. He prepares his iconic Cheat’s Katsu Curry – the simple, budget-friendly dish that launched his career – using chicken thighs and a quick, clever curry sauce made from everyday ingredients. A restaurant favourite made easy, and the recipe that changed everything.

In this episode, Theo is joined by Ching-He Huang MBE, chef, author and TV pioneer whose mission is to make Chinese cooking joyful, healthy and accessible. From Chinese Food Made Easy to multiple television series, Ching has helped transform how the UK understands Chinese cuisine. She prepares Mama Huang’s Hot and Sour Soup, a comforting Sichuan-inspired dish layered with mushrooms, tofu, chicken, ginger and black rice vinegar, capturing the perfect balance of hot and sour. A nostalgic, adaptable recipe that celebrates the warmth, intuition and simplicity of authentic Chinese home cooking.