Intro:

This week, it’s all about bold flavours and brilliant finds—from artisan cheeses and food festivals to one of the biggest flavour trends right now… and yes, it involves burning things—on purpose.

We’re fresh back from Cowdray’s Cheese Festival, chatting all things producers, provenance, and the cheeses we can’t stop thinking about.

Plus, we’re putting cabbage firmly back on the menu, and Charlie’s sharing an Easter bake, a seriously good cheesecake, and his take on the ultimate comfort dessert.

So stay with us—this one’s full of flavour.

Spring is here and Easter is round the corner - it’s time to celebrate with friends and family but cooking for numbers can be daunting so we chat about those all-too-familiar kitchen wobbles (which we know all too well) sharing some of our simple tips and tricks to make things less stressful, simpler and easier (and far more enjoyable). Along with some of our Easter inspo.

Charlie gives us a glimpse into his latest Great Taste judging day — which is always an eye-opener. And we also shine a light on a brilliant, punchy (Spring green) ingredient that’s grown right on our doorstep — and definitely deserves a place on your plate anytime of the year.

So, why not grab a cuppa, get comfy, and join us for another relaxed and tasty episode of Relish.

In this episode we celebrate Chinese New Year — the Year of the ‘Fire’ Horse, - by tucking into some Prawn Crackers, debating whether fusion food and mixing cuisines is magic… or madness (do Korean tacos and sushi burritos really deserve a place at the table?) and is it really a trend or been around for centuries. Six varieties savoured but only one winner. Find out who and join us (the two rabbits) for some fun, flavour and relishing.