What’s your favourite food podcast?
Evan Kleiman is an all-knowing food expert from Southern California. Market reports, restaurant reviews and all the latest trends in the food world keep me tuned in each week. Becky Redman, art editor
Bon Appétit Foodcast
It covers features from the magazine, interviews with up-and-coming chefs and basic cooking tips. I learn something valuable after every episode, and the Bon Appétit team are funny and easy to listen to. Lauren Gamp, designer
The Racist Sandwich
This is where food, class, race and gender collide. Whether it’s looking at the history of barbecue or the politics of food photography, this podcast has a back catalogue worth diving into. Josephine Price, online editor
I’ve been harvesting…
Homegrown cucumbers, chard, salad leaves, kale and patty pan squashes, plus my tomatoes have finally ripened. Meanwhile, I’ve also just transplanted my purple sprouting broccoli into the ground. Becky Redman, art editor
I’ve been making…
Sausage rolls with Eat17 Chinese Bacon Jam. The sweet and aromatic flavours complement the meat like nothing I’ve tried before, giving this festive treat a refreshing taste. Lauren Gamp, designer
I dined at…
The third installment of Gingerline’s Chamber of Flavours. Running until Christmas, this multi-dimensional dining escapade is an absurd adventure in a secret Central London location. Forget table service, or indeed tables, and join the fun. Josephine Price, online editor
I’ve been using…
Pretty food wrappers from the Beeswax Wrap Co. Made from fabric coated in beeswax, they’re reusable, biodegradable and self-adhesive. Great for keeping sandwiches fresh without resorting to single-use plastic. Nicola Trup, deputy editor
Top 3 things to try in Corsica
Myrtle jam and liqueur
Made using wild myrtle berries, the jam is soft and sweet, while the liqueur is reminiscent of grappa and limoncello.
Smooth and creamy, this beer is made using chestnut flour — a key ingredient in several Corsican drinks and desserts.
Salting, smoking, air-curing and cave-aging — these traditional methods create exceptional-tasting charcuterie from wild boars and pigs. Maria Pieri, editorial director