We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree.
In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel.
There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy!
This episode was recorded in April 2021.
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Follow Oshrat @Osh_Posh and visit @Cafe_Yael
For the whole burnt aubergine:
50g / 1¾ oz tahini paste
50ml / 1¾ fl oz ice-cold water
2 egg yolks from beautiful eggs
For the lemon, chilli and garlic dressing:
1 red chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
juice of 1-2 lemons
1 tsp table salt
1 tsp ground cumin
1 tsp caster sugar
2 tbsp olive oil
1 bunch of parsley, leaves picked and chopped
With thanks to:
Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh
Producer: Miranda Hinkley
Audio Engineer: Paul Brogden
Theme tune: Daniel Winshall
Head of Communications: Louisa Cornford
A special thank you to Polly Russell for donating her garden