Grilling

Ever wondered about James Martin's remarkable collection of cars? Well, wonder no more, as the man himself gives Simon a VIP guided tour of his home garage inthe latest episode of Grilling. We also discover what got one of Britain's best-loved chefs into the business, which came first, his supercar or his mortgage, and where all food winds up, Michelin starred or otherwise. You can imagine ... A truly joyous chat with, as Simon notes, the fellow who basically owns food TV in the UK.

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Our latest guest on Grilling is a truly inspirational woman, who spent 20 years as a barrister in child protection before following her dream and opening a restaurant. Nisha Katona launched Mowgli Street Food in 2014 and has not looked back since, opening numerous outlets up and down the country. Here she tells Simon about the racist abuse she experienced growing up in Skelmersdale, her mum’s curried crispy pancakes, dating the school rebel, loving the law and the secrets of Mowgli’s success. They also come up with an unlikely premise for a soap opera entitled Chippy Dynasty. Watch this space ...

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In 1994, Michael Caines’s stock was high. Having worked under Raymond Blanc at Le Manoir aux Quat’Saisons and in 3 Michelin starred kitchens in France, he landed the job of head chef at Gidleigh Park in Devon. Then he lost his right arm in a car accident that not only threatened his career but also his life. Here he shares his remarkable story with Simon, from his culinary education before the crash to his memories of that fateful day and his remarkable rehabilitation.

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One of Gordon Ramsay’s self-appointed Magnificent Seven - alongside previous Grilling guests Marcus Wareing and Angela Hartnett - Jason Atherton is a chef who’s made it to the very top of his profession through a combination of grit, bloody-mindedness and supreme talent. Here he talks to Simon about pole vaulting for England, running away to London with no money and no job, kipping in Angela's loft and not being able to find the kitchen, sleeping on a Spanish beach before blagging a gig washing pans at the best restaurant the world has ever known (right after he'd run one of Manchester's most successful ever eateries), and building a £50 million empire that spans the globe. It’s been quite the journey, beautifully recounted in this thoroughly delightful conversation.

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The undisputed king of Indian cuisine in the UK, Atul Kochhar was the first chef from his homeland to receive a Michelin star. In this delightful interview, he tells Simon the secret to the perfect biryani, how to sautéyour onions when preparing a curry, the subtleties of oils and spices in the regions of India, and the joys of cooking over open flames.

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The grime artist turned chef Big Zuu is in fine fettle as he joins us to talk about rapping and cooking. He tells Simon about his unlikely journey - which has seen him get into the music business via social work, and latterly making Dorito Fried Chicken for Jimmy Carr! Variety is the spice, as they say. We hear about his love of West African and Middle Eastern cuisine - and macaroni cheese out of a can! Zuu also has a couple of neat tricks for making burgers, and a pair of excellent recommendations for Lebanese restaurants in London.

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Top chef, style icon, entrepreneur, bon vivant, domestic goddess, renegade, influencer, and / or, er, did we mention top chef? Gizzi Erskine has worn many hats, not always of her own choosing. But one thing is without doubt: she knows her food, and she knows how to cook it darn well. Here she talks to Simon about raising her little sister, piercing bodies in Camden, learning how to 'take care' of meat at one of London's best restaurants, pop-ups, organic pizza, the delights of offal and the eating habits of the Zambezi river shark - obviously. Rest assured, never a dull moment in this one!

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We have a proper superstar for you on our latest episode of Grilling, as one of the godfathers of cookery writing - and, indeed, cookery full stop - joins Simon to reflect upon his extraordinary career. Ken Hom effectively invented fusion cuisine, introduced the wok to nearly every household in Britain, taught a nation how to use oriental ingredients - and still found time to run a chef's school in Hong Kong, develop a menu for Cathay Pacific, teach Italian cuisine in California, and barbecue the odd duck. Here he talks James Brown concerts in dodgy Chicago neighbourhoods, hippydom in 60s San Francisco, his love of fish and chips in London's Chinatown, and the joys of Japanese whiskey. An absolute pleasure to speak to one of the greats from his Bond lair in Bangkok ...

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Grilling is back! And what better way to kick offSeason2 than with one of Britain's top chefs, Angela Hartnett? She and Simon cover all kinds of ground, including her love of Arsenal, making fresh pasta with her grandmother, her rebelliousstreak as a young girl when she'd sneak out on school nights to go to gigs, how she came to work with Gordon Ramsay, and the significant challenges of running restaurants in the current climate. She also takes part in our first ever BBQ&A and gets stuck into our now infamous recipe challenge,which returns through populardemand. Her dog, Betty, makes several cameo appearances too!

We've also got a special offer for you atweber.com/grilling. If you want to improve your skills on the barbecue, Weber are offering you a discount to attend one of their Grill Academies in the UK. Enter the code GRILLING21 before 15 October atweber.com/grillingand you can bag yourself a £50 discount when you book two tickets for the course.

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The clue is in the title, as Simon revisits some of his favourite moments from the first season of the podcast. He talks butchering sheep with Nadiya Hussain, lobotomies with the Hairy Bikers and Swedish feasts with Rachel Khoo. It's a Caribbean Christmas for Andi Oliver, and Marcus Wareing recalls his first meeting with Gordon Ramsay. Gok Wan describes one of his dinner parties, Tom Kerridge remembers getting his first Michelin star, and Paul Ainsworth reveals what he likes to eat after a night on the sauce. We also find out Simon's winner of our recipe challenge.

There's one final chance to win a premium Weber barbecue too. For details on how to enter, head to weber.com/grilling.

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