This episode feels a bit special — because we spent Christmas somewhere very different. We’re talking all about our festive trip to the Algarve, where winter sunshine, long days and good food set the tone for a slower, more relaxed Christmas.

From our time in Olhão and Christmas Eve supper, to paddling on Boxing Day and discovering how the Portuguese celebrate, we share what we loved, what surprised us, and what we ate along the way — including a traditional Alentejo meal in historic Évora.

Back home, it’s ‘game on’ as you’ll find out as we chat about the dishes we cooked for New Year’s Eve and take a little look at what’s coming next.

We’re back — and this episode is all about easing into Christmas, Relish style, with a good dose of nostalgia, laughter and the usual kitchen table chat.

Now do you remember the Delia effect? That moment when a single TV recipe could empty supermarket shelves overnight and send sales of the simplest ingredients through the roof. We’re reminiscing about the recipes we still turn to, and how food memories have a way of sticking with us.

We’re also giving Brussels sprouts some long-overdue love (there’s so much more to them than boiling), sharing what Charlie got up to for his birthday, and starting to gear up for a Portuguese Christmas. And because it wouldn’t feel festive without a bit of silliness, here’s a cracker joke ‘What is Santa’s favourite sport?’

To find out grab a drink, get comfy, and join us as we kick off Series 3 — cosy, festive, and fully relishing life.

It’s the Series Two finale — and we’re signing off in true Relish style: chopping, stirring, baking and fully savouring everything we’ve loved this season.

We’re looking back at the moments that made us smile, debating turkey or no turkey, and giving the humble onion the glory it deserves — because honestly, can you imagine cooking without it?

So join us for another warm, lively, flavour-packed episode to end the series … keep your ovens warm, your glasses topped up and keep relishing life — we’ll be back before you know it.

In this episode, we’re diving into the comfort season, by celebrating the British pudding. We chat about why we feel the draw of the kitchen and the joy of cooking more as the days get shorter and why November feels so deliciously familiar.

Charlie shares his take on the ultimate rice pudding — slow-cooked, creamy, and deeply comforting — and we uncover a few fascinating facts about the ‘good old’ British pud. From the old-school classics we remember from childhood — the school dinner favourites with questionable custard — to the proper homemade treats that still bring joy today.

There’s plenty of laughter, a touch of nostalgia, and that familiar feeling of comfort that comes from good food and good company — especially when there’s pudding involved.

So join us as we sit by the fire, sharing stories, stirring up memories, and celebrating the simple joy of pudding season. It’s cosy, it’s chatty, and it’s very Relish.

We’ve just got back from a good walk through the beautiful Sussex countryside — rosy cheeks, boots muddy, and that lovely crisp air that makes you glad to get home. The kettle’s on, the oven’s warming, and as we settle in with a cup of tea, it’s time for one of our good old cosy chats.

This week, we’re celebrating World Apple Day and the glorious bounty of the season — tasting our way through some wonderful home-grown and heritage varieties from West Dean. A few of them we’d never even heard of, but each one’s got its own little story and a burst of flavour that reminds us why autumn might just be the tastiest time of year.

Of course, it wouldn’t be Relish without a few recipe ideas too — from hearty soups and comforting classics to the perfect pudding (Charlie’s Tarte Tatin might just steal the show). There’s laughter, there’s chatter, and a little sip of something warming to round things off.

So pop the kettle on, pull up a chair, and join us as we relish the season — one bite, one story, and one good chat at a time.

There’s a chill in the air, leaves underfoot, and the kitchen’s calling. Autumn has arrived, and we’re peeling, roasting, foraging and chatting our way through the season. In this episode, we celebrate the month of abundance — from earthy roots like beetroot, parsnip, celeriac and carrot to the jewel-like sloes hiding in the hedgerows.

Join us as we cook and chat, share our favourite ways to make the most of the season’s bounty, and enjoy the comfort that comes with good food, good company and a simple Sunday done right.

Pull up a chair, grab a glass, and come relish the flavours — and the fun — of autumn with us.

Happy anniversary to us! It’s been one whole year since we launched Relish, and what a year it’s been. From foodie adventures and guilty pleasures to herbs, recipes and memories, we’ve loved every minute of chatting, laughing and eating our way through life with you.

In this celebratory episode, we share some of our favourite bits from the past year and take you on a little London adventure. Picture this: 30 degrees in the city, a Portuguese-style lunch, a stroll through the energetic Borough Market, and a very tough decision between hazelnut praline or stracciatella ice cream. (Spoiler: we loved them both.)

Here’s to a year of Relish — thank you for listening, laughing and sharing the table with us. We can’t wait to see where the next year takes us. Here’s to tasting every adventure and savouring every moment…

So September’s here, you can feel it in the air — that little nip of autumn, the hedgerows bursting with the bounty of the season and that unmistakable “back-to-school” feeling. In this episode of Relish, we chat about everything that makes early autumn so special because we think it’s the perfect time to celebrate the season’s harvest, grab a blanket, and head out for a picnic.

You’ll hear us nattering about our go-to sandwiches, the drinks worth packing, and recipe ideas for what to do with all that fruit you’ve picked.

So whether you fancy doing some foraging, picnicking or just daydreaming about blackberry crumble, pull up a chair and join us for another warm, cosy, flavour-packed conversation and some Relish inspiration.