Toggle Main Menu Toggle Search
The FoodTalk Show
Sizzling sausages and what it means to be vegan
00:00:00
00:00:00

Sizzling sausages and what it means to be vegan

Duration: 1 hour
Credits:
  • Richard Douglas, Carnivore Foods
  • Emily Bailey, Eating Kent

Listen live here every Thursday at 4pm and again on Monday at midday.

Innovation spotlight - Carnivore Foods:

Richard Douglas started Carnivore Foods less than two years ago. It's a butcher's shop and deli in Sidcup. Working in the meat trade since he was 13, Richard regularly supplies top chefs such as Jamie Oliver, Gordon Ramsey, James Martin and TV shows such as MasterChef, Saturday Kitchen and the F-Word. He brings some hot cooked sausages to taste, and Paul Andrews couldn't be happier.

We Hate Heston - Steak with chimichurri sauce:

Lucy Ellis chats through how to cook the perfect steak, with the addition of some spicy chimichurri sauce.

Veganism:

Emily Bailey explains why she has become a committed vegan, less than a year after being a very happy meat eater. She tells Paul Andrews and Sue Nelson how to make amazing, textured salads and how to use dairy free cheese.

Download iTunes

More episodes

Richard Peake, CEO Merchant Gourmet, on inspiring and simplifying food prep for foodies with pulses and grains in an ever expanding range of flavours and formats

A banana shaped revolution is taking place in the frozen aisle, led by Pukpip's Zara Godrey. It's a great example of where health, sustainability and indulgence co-exist in one product offering.

  1. Home
  2. Podcasts
  3. Sizzling sausages and what it means to be vegan