The Recipe with Theo Randall

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.

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.