This is the Guardian.

I'm Grace Dent and this is Comfort Eating from the Guardian.

A podcast where we pay homage to the lesser-celebrating foods in life.

Because even as a restaurant critic, I believe the food that matters most

is often not snacked or cobbled together when you're curled upon a sofa.

Each week I asked my guests to lift the lid on what comfort foods have seen them through their

lives because you can tell a lot about a person from what they eat behind closed doors.

Hello friends, you find me again in my kitchen, gearing up for a new episode, having a little snack

beforehand. Now when no one's looking, don't tell anyone. I eat gherkins straight out of the jar,

they can't do you for it, I'm on them.

And Mrs. Ellswood's sweet and sour gherkins.

Sometimes I wrap them in plastic square cheese.

Now today, I'm not going to put too fine a point on this. I'm welcoming cooking royalty

into my house, Nadia Hussein MBA. It's going around for a snack and a chat. I can hardly believe

I'm saying that. She's a TV chef, she's a presenter, she's a writer, she's a regular on the one show

and she has written a bunch of the most gorgeous recipe books, including her latest one,

Nadia's Simple Spices. Nadia's journey in the limelight began in the Bake Off 10 in 2015,

where we all, let's be honest, we just followed a bit of love with her, didn't we? As we watched

her confidence grow week on week out of all those Bake Off star bakers, it is Nadia's star that

has shined the brightest and the longest. I can't believe she's come in here and I can't wait

to discover what this woman who is the by word for cozy cooking and culinary perfectionism

is actually wolfing down at home on the sofa after another busy day at the helm of Nadia Hussein

...