Ruth Alexander

Jess, are you noticing more inquiries about meal prepping?

You know, people finding food prices harder and harder to keep up with and therefore meal prepping.

And I think a big message I've got here is it's not going to be perfect and you are going to make mistakes.

Don't expect to be able to create in your own kitchen what you see on social media.

You know, it's OK to make a bit of a mess.

It's OK to just do it for a couple of days and then just sort of like be making meals on the fly for the rest of the week.

Just give yourself a break.

Well done, Hannah.

And yes, thanks to our guests, Jess Rice, Kevin Curry and Natalie Stanton.

And you can email your batch cooking do's and don'ts to thefoodchain at bbc.co.uk.

And here are some tips from listeners we've been in touch with via the BBC World Service Facebook page.

Thanks, Tanya.

I am definitely feeling inspired to batch cook.

For now, from me and producer Lexi O'Connor and editor Sarah Wadeson, thanks for listening and join us again next week.

Potatos are having a moment. At Fallo, a smart restaurant in central London, senior sous chef A.J. Shaharta has invited me into the open kitchen, where potatoes aren't just a side, they star as main dishes in their own right.

This is the Food Chain from the BBC World Service. I'm Ruth Alexander and we're dedicating this week's episode to one of the world's most familiar foods. For years potatoes were dismissed by some as dull, stodgy, even unhealthy.

But now, from high-end restaurants to food magazines and social feeds, potatoes seem to be everywhere. So we're going to tell the story of this ancient crop, how it first conquered the world, then fell out of fashion, and is now being rediscovered, just as its future faces new threats. How popular are your potato dishes? Very, very popular. They probably sell... I reckon most tables will order one of the potato dishes, no matter what.

We'll leave AJ to put the finishing touches on his luxurious potato dish while we dig into the roots of our love of potatoes.

Londonin kulttuurihistoria-museossa botanistin ja tutkijan johtaja, Dr. Sandra Knapp, on näyttänyt minulle jonkinlaisia yllättäviä potatiospecimenet tropiallisessa Suomessa. Maat kuten Peru ja Bolivia, jotka ovat täällä Herberian kanssa. Katsotaan, voimmeko löytää jotain vahvoja potatioita täällä. Luulen, että tämä olisi oikea. Puhumme näitä pieniä tavoja ja laitamme ne tavoille.

So somewhere back through the prehistoric mists of time there was a chance encounter between an ancestor of the modern tomato and a plant with a remarkable talent for storing energy underground. And the potato was born.