Homemade curry and a badger that makes egg mayonnaise

It's another hot day - thank goodness for air conditioning in the FoodTalk studio! Sue Nelson and Paul Andrews are catching up and sharing curry facts in preparation for our first FoodTalk guest.

Famously not a fan of ready meals, Sue meets Lisa Sohanpal with her beautiful prepared global themed dinners both adults and children. Nom Noms is not a stereotypical ready meal, and more like a traditional family recipe created with help from a spice expert and presented in a decorative box, so we’re all hopeful that we’ll be able to change Sue’s mind. It even looks like we may have entirely rebranded ready meals by the end of the show. Paul is known for loving a curry and is convinced that Nom Noms tastes exactly like home cooked food- quite an accolade for a ready meal, eh Sue? The hosts even get a quick lesson on tiffin tins. 

Next up we have Emily from Eating Kent with a no fuss, no bake, tasty fruit and nut slice. Suitable for breakfast, lunch boxes or dessert and can use up any dry fruit or nuts to make a tasty and crowd pleasing snack.

How do you make egg mayonnaise without eggs or mayonnaise? Sue and Paul are stumped, but are about to find out becauseBadger of Badger’s Dairy Free has created one- what witchcraft is this? It’s not just egg mayo either, he’s also got coleslaw and potato salad, but Sue is really impressed with the eggless egg mayonnaise. Discussing the growing numbers of vegans and the increasing demand for alternative options when eating out, Sue questions whether food providers really are becoming more conscious about what they’re serving?