91Èȱ¬

Hospitality and hostility come from a common root, according to the writer Priya Basil. In her latest book, Be My Guest, she explores the diverse meaning of the Indo-European word ‘ghos-ti’ which combines host, guest and stranger. She tells Kirsty Wark how breaking bread together is a way of breaking down barriers.

Shamil Thakrar is the co-founder of the award-winning restaurant chain, Dishoom. He traces the roots of the restaurant’s success, looking back to the sights, sounds and tastes of the much-loved cosmopolitan Bombay of his childhood.

While Thakrar’s father and uncle established the food company, Tilda Rice, when they arrived in London in the 1970s, Thomas Harding’s relatives came to Britain in the early 1800s and went on to create the largest catering company in the world: J. Lyons. In Legacy, Harding, looks at how Lyons tea rooms became a fixture on every high street in the country, transforming the way we eat and drink, and democratising eating out.

Lyons pioneered different processed foods, from coffee to ice cream. Food writer Joanna Blythman sees processed food as the biggest peril to our health today. She worries that in the rush to adopt a plant-based diet, we will swap nutritious red meat for meat substitutes full of gum and other additives. Blythman also challenges the idea that only by giving up meat can we save our planet from climate change,

Producer: Katy Hickman