Gill Meller is a unique kind of chef, the sort who steps aside to let the produce speak for itself. Rather than trying to create the next most fabulous thing out of the same old ingredients, he celebrates the fact that the year rolls round, bringing the same treasured treats and gluts. His food and photographs take you to a place where you remember how it is to eat the first asparagus of spring, knowing that the frosts are behind you and trees coming into leaf. He takes you outside to eat with your fingers, cooking something over a casually assembled fire, cheeks rosy from the heat.
Read MoreFrom a Basque childhood spent in the cinnamon scented kitchen of the family bakery to the life she built in Seattle with the husband she followed there, not knowing what she would end up doing. Aran invites you to pull a chair up to the well curated table she shares through her gorgeous books, blog posts and instagram feed. Her heart is on her sleeve at all times and that sleeve is probably made of some gorgeous linen cloth in a colour so subtle it’s hard to describe. She is my gluten free soul sister and I am so happy to kick off my podcast season with this conversation about a few childhood food memories and the Arroz con Leche that her amona Miren made with milk from cows up the road.
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