The Recipe with Theo Randall

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: ) 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.

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.

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.

In this episode, Michelin-trained chef Jonny Marsh joins Theo to cook his 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.