Samuel Goldsmith, food writer and podcast host

This week we are delighted to add The Frozen Peas Cookbook to ckbk, ahead of the book’s print publication on 13 March 2025. Like author Samuel Goldsmith’s previous book (The Tinned Tomatoes Cookbook), the new title showcases creative ways with a familiar staple, ensuring that you are never out of ideas.

We spoke to Sam about the motivation for his two cookbooks, his work as a food editor and podcast host, and his tips for success in the kitchen.

Q. With your two cookbooks on tinned tomatoes and frozen peas, you’ve taken a very distinctive approach. What led you in this direction? Was this a case of spotting a gap in the market?

Writing recipes that are easy to follow and accessible has always been important to me. I think this developed in my teaching days. Using everyday ingredients like tinned tomatoes and frozen peas is a great way of drawing both people who are confident cooks and those who like to have a bit more handholding.

Q. Could you give us an example of some of the more unusual or surprising uses you find for tinned tomatoes and for frozen peas?

If I can find a really good quality tin of tomatoes then I love to use them for a version of pan con tomate, particularly handy when tomatoes aren’t in season. I think with tomatoes it’s less surprising because they’re a featured ingredient in so many of our favourite dishes, but I did use them to make a strata with spinach, bread, eggs and cheese which I thought was a little more unusual. For me, frozen peas are less used (other than as an afterthought on the side) and I enjoyed experimenting with them in cakes, including my pea, pistachio and matcha cake. I also like that they can be blitzed up in things like macaroni cheese or used who in salads such as a chicken peasar salad.

Q. We tend to think of both these as standard, somewhat generic items, but is it worth paying for fancy DOP Italian tinned tomatoes? Do you have go to brand for frozen peas?

San Marzano plum tomatoes (which have Protected Designation of Origin status) are widely regarded as the *capo di tutti capi* of tinned tomatoes

My general rule with tinned tomatoes is buy what you can afford. I also look in the ingredients list and try and go for those that are just tomatoes and maybe a little salt. If I can afford to buy them without extra additives then I usually do. We don’t have that many varieties over here whereas somewhere like Spain has a huge variety and you’ll find some great options in their supermarkets. With frozen peas, because they’re frozen within 150 minutes of being picked it doesn’t usually make a huge difference and I very rarely buy a fancy brand, I just tend to get whatever is on offer.

Q. You worked as an advisor on the BBC’s Eat Well for Less. ckbk has a ‘frugal’ bookshelf and tinned tomatoes and frozen peas are pretty wallet-friendly. Any other tips for good food on a budget?

If you’re confident in the kitchen then I think it can be easier to cook on a budget because you’re likely going to be able to think of something to cook using whatever is in your kitchen. In both books there’s a chapter called Storecupboard Saviours which features recipes that heavily rely on foods that are commonly found in your kitchen or use classic leftovers. Recipes like quick rustic chicken and bean stew, egg fried rice or tomato soup are all great for cooking on a budget and with the stew and soup you can also batch cook. In general, seasonal food is often cheaper and I try to use markets where I can because you can get some good produce for less money; the only thing to be mindful of is if you’re getting a big bowl of something for cheap, think about how you’re going to use it all. It’s not cheaper if you end up throwing half of it away and it’s also not great for the environment. At Good Food, we also have a project called Cook Smart which is all about cooking on a budget.

Q. On the other end of the scale, if you are pushing the boat out, what luxury ingredients do you like to treat yourself to?

I mentioned the pea, pistachio and matcha cake earlier; both pistachios and matcha aren’t cheap so this is definitely something I cook as a treat. Also, in the tinned tomatoes book, I have a recipe for slow cooked beef. This is something I have as a treat rather than every day because a joint of beef isn’t something I can afford all the time. Some treat ingredients I like to have when I can are black bean rāyu (chilli oil) and a good quality harissa.

Q. You host a podcast in which you speak to many chefs and cookbook authors, and also do recipe cookalong episodes. Can you tell us how that works?

It’s one of the favourite things about my job at Good Food, I love hosting the Good Food podcast and getting to talk to all kinds of people. On a Tuesday, we release an episode where I talk to the guest about their life in food from projects they’re working on to their food experience growing up. Then we explore their favourite dish, culinary confessions (thing biggest cooking disasters and guilty pleasures) and we finish with some quick-fire questions that feature some helpful tips and some more entertaining asks. On a Thursday we either feature their recipe or one that matches their favourite dish from the Good Food archive.

Q. In addition to your work as Senior Food Editor at Good Food magazine, you are also Chair of the UK’s Guild of Food Writers. What are some of the challenges, and opportunities, for food writers and cookbook authors these days?

The main challenge for many people is making a living from the industry. There are very few people that make a living solely from food writing these days, most people have a portfolio career including other work like supper clubs, events and consultancy and some people have a full-time or part-time job alongside their writing. Social media has changed the type of work as well. There are still opportunities writing recipes and features but there’s also an expectation to create video and have a presence online.

Q. What some new cookbooks that you have especially enjoyed recently? And are there any classics you keep going back to?

This is so difficult for me as there are so many people I think are doing a great job at bringing amazing recipes to people. People like Georgina Hayden who is super creative (I love her new book Greekish) and Becky Excell who is doing such a great job of getting gluten free recipes to the masses as well as Felicity Cloake who is basically my generation’s Delia (Completely Perfect is iconic).

When I was working with Orlando Murrin, he shared some recipes with me from Paula Wolfert’s book The Cooking of South West France (available in full on ckbk) and I still use the book. I also love Orlando’s cookbook A Table in the Tarn.

I worked with Xanthe Clay for many years and her book, Recipes to Know by Heart is one I go back to time and time again. Along with Simon Hopkinson’s Vegetarian Option and The Prawn Cocktail Years which he wrote with Lindsey Bareham.

There are honestly so many books I love and I feel so much guilt for not naming more!!

Q. In culinary terms, are you a gadget enthusiast, or back-to-basics guy? What’s the most prized item in your kitchen

I only like a gadget if it gets used regularly, so I love my microplane; I have a few but one of them I’ve had for over 15 years. I’ve also got on board with the air-fryer craze and I do regularly use mine - I’ve got a multi-cooker so I also use the pressure cooker function a lot for cooking rice. I also love my KitchenAid because it’s super handy but also I use it to brighten up my usually boring kitchen. My most prized item, or items, are my knives which were a 21st birthday present from my whole family.

Q. Can you tell us about your 91 Ways community project (and its cookbook)?

91 Ways is a community interest company which was founded by the amazing Kalpna Woolf and named after the 91 language communities spoken in Bristol, where the company is based. I’m one of the founding board members and it’s been an absolute privilege to get involved and to learn not only from Kalpna but from the amazing communities in Bristol.

The aim of 91 Ways is to build a more resilient and connected, inclusive place to live, for all. We use the connecting power of food and community to bring people together. The cookbook Eat, Share, Love is such a special book featuring stories from many of the communities that 91 Ways has worked with over the years.

Popular recipes from The Tinned Tomatoes Cookbook and The Frozen Peas Cookbook

The Frozen Peas Cookbook and the Tinned Tomatoes Cookbook are among more than 950 cookbooks available in full to ckbk Premium Members. Sign up for a 14 day free trial!

Author Q&A: Samuel Goldsmith (The Frozen Peas Cookbook, The Tinned Tomatoes Cookbook)

Popular recipes from The Tinned Tomatoes Cookbook and The Frozen Peas Cookbook

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