Lecker
A podcast documenting cooking, eating and domestic life. Often recorded in kitchens. Produced and hosted by Lucy Dearlove lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Logo design by Holly Gorne
Episodes
February 28, 2025 • 41 mins
In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks.
Ryan Chetiyawardana...
Ryan Chetiyawardana...
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February 21, 2025 • 49 mins
On umami in diaspora, from chicken salt to bay leaves.
Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking.
Plus chefs SongSo...
Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking.
Plus chefs SongSo...
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February 14, 2025 • 47 mins
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelli...
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February 7, 2025 • 46 mins
AKA infinite ways with a packet of instant noodles.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they aff...
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they aff...
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January 31, 2025 • 46 mins
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally.
Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his origina...
Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his origina...
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January 28, 2025 • 2 mins
The brand new Lecker mini series launches Friday 31st January.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage w...
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage w...
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September 27, 2024 • 51 mins
This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes.
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about i...
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about i...
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July 30, 2024 • 48 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, Th...
This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, Th...
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July 14, 2024 • 46 mins
A meandering exploration of what surrounds our food: its packaging, history and meaning for our world.
Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs.
Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LE...
Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs.
Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LE...
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June 13, 2024 • 44 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it.
This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh.
Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the only woman warr...
This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh.
Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the only woman warr...
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June 4, 2024 • 46 mins
A reflection on learning – and teaching – the fermented arts at the School of Artisan Food.
You can find a transcript for this episode at leckerpodcast.com.
Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.
Music is by Blue Dot Sessions.
This ep isn't spons...
You can find a transcript for this episode at leckerpodcast.com.
Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.
Music is by Blue Dot Sessions.
This ep isn't spons...
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May 3, 2024 • 45 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: Piglet by Lottie Hazell.
I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fic...
This month: Piglet by Lottie Hazell.
I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fic...
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November 30, 2023 • 51 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: Ramen Forever by Tim Anderson.
Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japan...
This month: Ramen Forever by Tim Anderson.
Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japan...
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October 30, 2023 • 42 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll h...
In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll h...
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October 22, 2023 • 39 mins
Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like.
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by ba...
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by ba...
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October 15, 2023 • 39 mins
Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us?
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread pr...
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread pr...
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October 8, 2023 • 29 mins
How is the quality of bread measured by the system that produces and consumes it?
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production.
The Body Lab is funded by...
Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production.
The Body Lab is funded by...
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September 20, 2023 • 33 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we c...
Conversations around food often - rightly - touch on attribution, ownership and identity, especially when it comes to certain dishes. But the subject is so, so complicated and many dishes we c...
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September 8, 2023 • 35 mins
Stories of moving house, and moving kitchen.
Episode contributors:
Ruby Mason
Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com)
Margaux Vialleron
Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/
Maria Agiomyrgiannaki
Maria is originally from Crete, now living in London. You can find her on i...
Episode contributors:
Ruby Mason
Ruby is an editor at SAND, a Berlin-based journal of contemporary writing and art (www.sandjournal.com)
Margaux Vialleron
Margaux writes the newsletter The Onion Papers: https://theonionpapers.substack.com/
Maria Agiomyrgiannaki
Maria is originally from Crete, now living in London. You can find her on i...
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August 17, 2023 • 40 mins
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be cooking from the book and writing about that on Substack and Patreon. Join me there as well!
On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you ...
On this edition of the Lecker Book Club: Fliss Freeborn's Do Yourself A Flavour. Did you go to university? If you did, there’s a chance someone bought you - or you ...
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