Episodes

First
Broadcast
RepeatedComments
20051230
20060106

Potatoes are on the menu. Gregg, Charlie and chef Trish Hilferty answer listeners' questions on spuds. Call in on 0870 010 0444 [national rate].

Gregg Wallace and Charlie Hicks celebrate winter produce and swap experiences with listeners on the best way to cook what's in season. Call in on 0870 010 0444 [national rate].

20040625

Gregg Wallace and Charlie Hicks go southern with chef Ashbell McElveen, a connoisseur of corn, collard and all things to do with American Southern cuisine. Call in on 0870 010 0444 [national rate].

Gregg Wallace and Charlie Hicks go southern with chef Ashbell McElveen, a connoisseur of corn, collard and all things to do with American Southern cuisine. Call in on 0870 010 0444 [national rate]

20040702

Gregg Wallace and Charlie Hicks find out from Ruth Watson how you can lose weight while consuming huge quantities of tasty vegetables. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks find out from Ruth Watson how you can lose weight while consuming huge quantities of tasty vegetables. Call in on 0870 010 0444 [national rate].

20040730

Gregg Wallace and Charlie Hicks discover how versatile a tomato can be with chef Darina Allen. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks discover how versatile a tomato can be with chef Darina Allen. Call in on 0870 010 0444 [national rate].

20041029

Gregg Wallace and Charlie Hicks don masks and get talking pumpkins with Rosemary Moon. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks don masks and get talking pumpkins with Rosemary Moon. Call in on 0870 010 0444 [national rate].

20041105

Gregg Wallace and Charlie Hicks are joined by Gerard Baker, who offers some tips on how to utilise nettles, chestnuts and sloes. Call in on 0870 010 0444 [national rate].

Gregg Wallace and Charlie Hicks are joined by Gerard Baker, who offers some tips on how to utilise nettles, chestnuts and sloes. Call in on 0870 010 0444 [national rate]

20041112
20041119

It's Lebanese cuisine this week as Anissa Helou joins Greg Wallace and Charlie Hicks for some Tabbooleh and Fattoosh. Call in on 0870 010 0444 [national rate]

It's Lebanese cuisine this week as Anissa Helou joins Greg Wallace and Charlie Hicks for some Tabbooleh and Fattoosh. Call in on 0870 010 0444 [national rate].

20041126

Gregg Wallace and Charlie Hicks are joined by Anton Edelmann to talk about aliums. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks are joined by Anton Edelmann to talk about aliums. Call in on 0870 010 0444 [national rate].

20041203

Gregg Wallace and Charlie Hicks savour the best of the season's produce. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks savour the best of the season's produce. Call in on 0870 010 0444 [national rate].

20041231

Veg Talk takes to the road this week for a tantalisingly tasty festive feast. Gregg Wallace and Charlie Hicks will be dining at Caf退 Spice in London with award-winning chef Cyrus Todiwala. He'll be cooking some hot and spicy Indian dishes and serving up a platter of winter warmers with a difference.

Members of a live audience will be able to ask all about Indian cooking and Cyrus will demonstrate his flair for the innovative fusion of flavours.

Most important of all Gregg and Charlie talk to listeners to find out their suggestions for growing and cooking with veg.

Veg Talk takes to the road this week for a tantalisingly tasty festive feast. Gregg Wallace and Charlie Hicks will be dining at Caf退 Spice in London with award-winning chef Cyrus Todiwala. He'll be cooking some hot and spicy Indian dishes and serving up a platter of winter warmers with a difference.

Members of a live audience will be able to ask all about Indian cooking and Cyrus will demonstrate his flair for the innovative fusion of flavours.

Most important of all Gregg and Charlie talk to listeners to find out their suggestions for growing and cooking with veg.

20050107

Gregg Wallace and Charlie Hicks sample some Eastern European cuisine. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks sample some Eastern European cuisine. Call in on 0870 010 0444 [national rate].

20050114

Winter desserts are on the menu this week as Gregg Wallace and Charlie Hicks find out all about forced rhubarb. Call in on 0870 010 0444 [national rate]

Winter desserts are on the menu this week as Gregg Wallace and Charlie Hicks find out all about forced rhubarb. Call in on 0870 010 0444 [national rate].

20050701

Greengrocers Gregg Wallace and Charlie Hicks dish up a taste of summer fruit and veg in the new series of Veg Talk, the interactive show which celebrates seasonal produce in its own inimitable style.

Each week Gregg and Charlie invite a celebrated chef or food writer to cook up something delicious and discuss recipes and cooking techniques with callers keen to share their enthusiasm.

Call in on 0870 010 0444 [national rate].

Greengrocers Gregg Wallace and Charlie Hicks dish up a taste of summer fruit and veg in the new series of Veg Talk, the interactive show which celebrates seasonal produce in its own inimitable style.

Each week Gregg and Charlie invite a celebrated chef or food writer to cook up something delicious and discuss recipes and cooking techniques with callers keen to share their enthusiasm.

Call in on 0870 010 0444 [national rate]

20050708

Greengrocers Gregg Wallace and Charlie Hicks dish up a taste of summer fruit and veg in the new series of Veg Talk, the interactive show which celebrates seasonal produce in its own inimitable style.

Cook and food writer Valentina Harris packs her pestle and mortar and answers listeners' calls on the subject of pesto. Call in on 0870 010 0444 [national rate].

Greengrocers Gregg Wallace and Charlie Hicks dish up a taste of summer fruit and veg in the new series of Veg Talk, the interactive show which celebrates seasonal produce in its own inimitable style.

Cook and food writer Valentina Harris packs her pestle and mortar and answers listeners' calls on the subject of pesto. Call in on 0870 010 0444 [national rate]

20050715

Gregg Wallace and Charlie Hicks are joined by Rose Gray who takes listeners' calls and cooks up a taste of summer with zucchini. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks are joined by Rose Gray who takes listeners' calls and cooks up a taste of summer with zucchini. Call in on 0870 010 0444 [national rate].

20050722

Gregg Wallace and Charlie Hicks are Tom Norrington-Davies who answers listeners' calls and whisks up some fruity ice-creams and sorbets. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks are Tom Norrington-Davies who answers listeners' calls and whisks up some fruity ice-creams and sorbets. Call in on 0870 010 0444 [national rate].

20050729

Gregg Wallace and Charlie Hicks are joined by Michel Roux Junior, who produces some delicious summer soups. Call in on 0870 010 0444 [national rate].

Gregg Wallace and Charlie Hicks are joined by Michel Roux Junior, who produces some delicious summer soups. Call in on 0870 010 0444 [national rate]

20050805

Gregg Wallace and Charlie Hicks are joined by Angela Hartnett who cooks a seasonal dish. Call 08700 100 444 [national rates] from 1.30pm on day of broadcast.

Gregg Wallace and Charlie Hicks are joined by Angela Hartnett who cooks a seasonal dish. Call 08700 100 444 [national rates] from 1.30pm on day of broadcast.

20050812

Gregg Wallace and Charlie Hicks are joined by John Torode, who cooks a summer dish and takes listeners calls on seasonal fruit and veg.

Call 08700 100 444 [national rates] from 1.30pm on day of broadcast.

Gregg Wallace and Charlie Hicks are joined by John Torode, who cooks a summer dish and takes listeners calls on seasonal fruit and veg.

Call 08700 100 444 [national rates] from 1.30pm on day of broadcast.

20050819

Charita Jones cooks up soul food for Gregg Wallace. Call in on 0870 010 0444 [national rate]

Charita Jones cooks up soul food for Gregg Wallace. Call in on 0870 010 0444 [national rate].

20050826

Chef and fishmonger Mitchell Tonks talks fish and answers listeners' culinary questions with Gregg Wallace and Charlie Hicks.

Call in on 0870 010 0444 [national rate]

Chef and fishmonger Mitchell Tonks talks fish and answers listeners' culinary questions with Gregg Wallace and Charlie Hicks.

Call in on 0870 010 0444 [national rate].

20051125

Gregg Wallace and Charlie Hicks give tips on winter fruit and veg. Darina Allen answers listeners' calls on what to cook when you're entertaining. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks give tips on winter fruit and veg. Darina Allen answers listeners' calls on what to cook when you're entertaining. Call in on 0870 010 0444 [national rate].

20051209

Food writer Jill Norman cooks with cabbages and answers listeners' calls, with help from greengrocers Gregg Wallace and Charlie Hicks. Call in on 0870 010 0444 [national rate].

Food writer Jill Norman cooks with cabbages and answers listeners' calls, with help from greengrocers Gregg Wallace and Charlie Hicks. Call in on 0870 010 0444 [national rate]

20051216

Gregg Wallace and Charlie Hicks celebrate winter fruit and veg. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks celebrate winter fruit and veg. Call in on 0870 010 0444 [national rate].

20051223

Gregg Wallace and Charlie Hicks answer listeners' calls and celebrate winter fruit and veg. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks answer listeners' calls and celebrate winter fruit and veg. Call in on 0870 010 0444 [national rate].

20051230

Gregg Wallace and Charlie Hicks celebrate winter produce and swap experiences with listeners on the best way to cook what's in season. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks celebrate winter produce and swap experiences with listeners on the best way to cook what's in season. Call in on 0870 010 0444 [national rate].

20060106

Potatoes are on the menu. Gregg, Charlie and chef Trish Hilferty answer listeners' questions on spuds. Call in on 0870 010 0444 [national rate].

Potatoes are on the menu. Gregg, Charlie and chef Trish Hilferty answer listeners' questions on spuds. Call in on 0870 010 0444 [national rate]

20060113

Chocolate is on the menu, as Greg Wallace and Charlie Hicks - with the help of a chocolate connoisseur - answer listeners' calls on how to cultivate the cacao bean through to the best use of chocolate in sweet and savoury dishes. Call in on 0870 010 0444 [national rate].

Chocolate is on the menu, as Greg Wallace and Charlie Hicks - with the help of a chocolate connoisseur - answer listeners' calls on how to cultivate the cacao bean through to the best use of chocolate in sweet and savoury dishes. Call in on 0870 010 0444 [national rate]

20060120

Gregg Wallace and Charlie Hicks with the help of celebrated chef Alistair Little answer listeners' questions about how best to use vegetables in stews. Call in on 0870 010 0444 [national rate]

Gregg Wallace and Charlie Hicks with the help of celebrated chef Alistair Little answer listeners' questions about how best to use vegetables in stews. Call in on 0870 010 0444 [national rate]