Elaine “Foodbod” Boddy welcomes Sophie Carey back to her home kitchen for a festive season finale devoted to a Christmas dessert – a Spiced Plum Baked Alaska Frangipane tart. Sound delicious? Sophie, who is the Bakery Development Manager at Matthews Cotswold Flour takes us through the entire process, including how to make American shortcrust pastry, frangipane and an amazing Swiss meringue snow topping with toasted peaks. It’s a masterclass in how to make a stunning festive centre piece. Follow step by step as Sophie demonstrates the recipe while offering advice and tips at every stage, not just about this recipe but ingredients and baking in general. Elaine and Sophie discuss their own Christmas traditions and reminisce about family Christmases past. And to wrap up, Elaine and her producer, David Treadway look back at the highlights of past two years of The Foodbod Pod.

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Watch Elaine & Sophie in action and see the recipe featured on YouTube at https://youtube.com/@foodbodpod

Join Elaine Boddy in her home kitchen for another Podbite, the shorter companion podcast to the main Foodbod Pod podcast series. In this episode Elaine is joined by her producer David Treadway as they discuss being confident with your sourdough starter and why you shouldn’t overthink it. They also touch on different flours and how regenerative flours behave. Plus, Elaine has some news about a sourdough demonstration she’s hosting in a very famous London store.

To find out more and see the recipes featured in the full length Foodbod Pod episodes visit: https://foodbodpod.com

Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod

Elaine “Foodbod” Boddy welcomes us back to her home kitchen for an entire episode dedicated to how to manage sourdough starters and doughs in the cooler months. Elaine mixes up several different doughs while discussing the do’s and do not’s and what to do if a starter is underperforming and how to get the best from it. She also discusses the advantages of using loaf pans, including her favourite kind of pan – the Bundt Pan, originally designed for baking cakes and which come in various shapes and sizes, some of which are perfect for the festive season. Elaine continues to use up ingredients she finds in her kitchen cupboards including chocolate, za’atar, barberries and olive oil, demonstrating how add-ins can produce exciting and innovative sourdough results.

Find out more and see the recipes featured at: https://foodbodpod.com

Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod

Join Elaine Boddy in her home kitchen for another Podbite, the shorter companion podcast to the main Foodbod Pod podcast series. In this episode Elaine looks forward to baking during both autumn and the festive season as she shops for ingredients to add to her bakes and anticipates what’s coming up in the podcast season for the remainder of the year.

To find out more and see the recipes featured in the full length Foodbod Pod episodes visit: https://foodbodpod.com

Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod

Elaine “Foodbod” Boddy welcomes back home cook and social media food influencer, Sophie Rushton-Smith whose Instagram and TikTok pages provide countless ideas and inspiration for quick, one-pan meals that are flavourful and delicious. Sophie’s inspiration comes from whatever she finds in her cupboards and the fridge coupled with several key ingredients she always has at hand to create fast, easy meals. A scientist in her professional life, Sophie has an encyclopaedic knowledge of ingredients and understands how to put them together to create deliciously easy meals that are different every time rather than sticking to rigid recipes. Elaine hosts Sophie in her home kitchen to prepare three easy vegetable dishes. There’s a plateful of carrot, broccoli, red onion and baby King Oyster mushrooms cooked in a honey and Ve-du-ya sauce and topped with a creamy fried egg. Then comes ramen noodles with the rest of the vegetables prepared in a ginger miso broth with crispy chilly oil to add a touch of crunch and spice. And finally, a simple fruit & burrata salad with an orange kefir dressing. It's an explosion of flavours!

Find out more and see the recipes featured at: https://foodbodpod.com

Watch Elaine & Sophie in action on YouTube: https://youtube.com/@foodbodpod

Bakery Development Manager at Matthews Cotswold Flour, Sophie Carey joins Elaine in her home kitchen to bake as well as talk about all things baking, having achieved so much since leaving university as the top student just a few short years ago and becoming a Freeman of the Worshipful Company of Bakers, one of the City of London’s historic livery companies which traces its origins back to medieval times. But she does so much more, as she tells Elaine while preparing and baking two delicious recipes – the French delicacy chouquettes and an upside down salted honey pecan cake. Sophie has a top tip and advice for home bakers at every stage of the process drawn from her seemingly inexhaustible knowledge of baking, recipes, flour, ingredients and how to use them.

Find out more and see the recipes featured at: https://foodbodpod.com

Watch Elaine & Sophie in action on YouTube: https://youtube.com/@foodbodpod

Join Elaine Boddy for another Podbite, the shorter companion podcast to the main Foodbod Pod series. In this episode Elaine welcomes back expert pizza maker, author and Ooni Ambassador, Scott Deley as he concludes his masterclass in home pizza making. On this occasion Scott shows Elaine how to prepare and bake the “Red Top” – the classic Detroit deep pan pizza made with a focaccia dough rather than a Neapolitan base and including a “frico” cheese crown.

Watch Elaine & Scott in action on YouTube: https://youtube.com/@foodbodpod

Ooni Pizza Ambassador, UK Pizzaiolo of the year 2023 and author of “Scott’s Ooni Pizza Project”, Scott Deley visits Elaine Boddy in her garden to cook up and compare a variety of Neapolitan pizzas baked in his wood burning oven. We first met Scott in season 1 of The Foodbod Pod and in this episode he returns to give Elaine a masterclass in shaping, topping and baking pizzas and discusses the best ingredients and how to prepare his award-winning yeasted dough. Not to be outdone, Elaine offers Scott the opportunity to shape and work with two versions her own sourdough pizza recipe as they compare the two types of dough and bake various combinations, including an “upside down Margherita”. And all the dough is made with Matthews Cotswold Pizza Flour. If you love pizza you’ll love this episode!

Find out more and see the recipes featured at: https://foodbodpod.com

Watch Elaine & Scott in action on YouTube: https://youtube.com/@foodbodpod