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by Honey & Co.
Honey and Co: The Food Sessions



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 Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com

Follow Oshrat @Osh_Posh and visit @Cafe_Yael


For the whole burnt aubergine:

2 aubergines

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



by Honey & Co.