Today we’re joined on Honey & Co. The Food Sessions by Tim Anderson.Tim is a chef, food writer, and broadcaster based in London. Winner of Masterchef 2011, Tim’s cooking is primarily informed by his American heritage and his love for regional Japanese food. Tim was the founder of the Japanese soul food restaurant Nanban in Brixton and is the author of five cookbooks on Japanese cuisine. He is also a longtime regular panelist on BBC Radio 4’s food show The Kitchen Cabinet.About the Joy SeasonThe world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.Tim Anderson's Joy ManualDish: Tim's Brother Ben’s Red Sauce (see recipe below!) Restaurant: Honey & Co.Book: And Everything Will Be Glad to See You, by Ella RisbridgerFilm or Album: Scott Pilgrim vs. the World, sound trackPlace: A sunny spot in the garden Person: Baloo, Tim’s cat About Our SponsorBring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.Sponsor: BlinkProducer: Miranda HinkleySound Mixer: John ScottTheme Song: Daniel WinshallHoney & Co. Team: Louisa Cornford & Winnie ThomasIf you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. Ben's Red Sauce RecipeOlive oilMedium onion1 bulb garlic140g tomato paste1.6 Kg tinned mutti polpa tomatoes60g fresh basilPepper and saltSauté onion and 6 cloves of garlic in a generous amount of olive oil on low heat. Do not burn but cook until very soft. Add tomato paste and tomatoes and pureé all until smooth. Add 30g chopped basil and salt and pepper, plus 1 clove finely minced raw garlic. Simmer for one hour. Add remaining chopped garlic and simmer for an additional hour. Taste for salt and pepper, then let sit overnight for flavours to meld. You can make this a meat sauce by cooking sausage or meatballs in the pan before the first step, keeping all the juices and then adding meat back into the sauce to simmer for the last hour. Garnish with remaining fresh basil. Enjoy. Hosted on Acast. See acast.com/privacy for more information.

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