BBC Radio 4 - The Food Programme with @SheilaDillon ow.ly/ibUQ50Ymt5I Using creativity, flair and imagination to turn constraints into great food. A standout moment in last Friday’s The Food Programme was hearing from Frank Fiore, Catering Manager at Milton Keynes University Hospital NHS Foundation Trust and a member of the Love British Food Hospitals and Care Catering Working Group (listen from 28 minutes into the programme). Championing local, farm-fresh produce and that powerful field-to-fork connection, Frank talks about cooking seasonally, being creative with what’s available — “I’ve got leeks today, what can we make with leeks?” — and making the very best of what you can afford. A powerful reminder that, in the face of the cost of living crisis, chefs across every sector rely on creativity, values and good British food to make a real difference. #LoveBritishFood #BritishFood ##PublicSectorCateringalliance #HospitalFood #CareCatering #FoodInHealthcare #ChefsCreativity #SeasonalCooking #FieldToFork #CostOfLivingCrisis

Today we’re talking evolution, fat and the brain with a scientist who’s long stirred debate: Professor Michael Crawford. In his ‘Life Through Food’ @SheilaDillon hears how his often dismissed research has changed the way we think about food. On @bbcradio4 at 11am. 🐟