“I don’t care if you make a ham sandwich. If you eat the food you brought into your home, that’s enough.” George Egg and Martyn Odell on fighting food waste and their podcast

“I just came across Martyn’s stuff and thought, I like this guy. I like his vibe, I like his approach,” George says. “His whole sort of philosophy felt like it really fitted in with what I was doing, but was different as well.”

Their meeting of minds led to Stuffed, a podcast where they take a single ingredient—be it oil, cabbage or the humble potato—and explore it in delicious detail. One brings the dish, the other brings the questions, and together they bring humour, insight and a healthy disdain for food snobbery.

“We are always like, if you shop in Aldi, Lidl, Waitrose—we couldn’t care. If you enjoy food and you wanna learn something, then we’ll give you some tidbit to take away,” Martyn explains.

Hack your snack: George’s love letter to nostalgia

George’s new book Snack Hacker is a blend of cheeky fast-food remixes and touching food memoir. Initially conceived as a collection of viral recipes based on “messing around with existing fast food items,” it evolved into something far more personal.

“A lot of the food I cook and the videos I’ve made have come from nostalgic experience and my dad doing all the cooking when I was growing up,” George says. “So it’s turned into a kind of... I mean, it’s a cookbook—there’s 90-plus recipes—but also there’s lots about growing up and about how food you have as a child influences what you like as an adult.”

His son Jem, an illustrator, has co-created the book with him, contributing playful artwork that gives the recipes even more heart. Expect to find recipes like deep-fried Celebrations (“frozen, battered and beer-fried”), Twiglet brownies, and gourmet-level Greggs hacks. But look closer and you’ll spot thoughtful themes underneath the chaos.

“As a child, having crisps and chocolate at the same time—that’s what the Twiglet brownies are about. That kind of miso-caramel flavour. Sweet and savoury. It really works.”

Lagom living: Martyn’s mission to fight food waste

Martyn, known online as Lagom Chef, draws his name from the Swedish word meaning “not too much, not too little—just right.” It’s a philosophy that runs through everything he does.

“If you have too much food in your house, you’ll waste something. If you don’t have enough, you can’t be creative,” he explains. “But if you’ve got that happy medium... then you won’t create waste, you’ll cook amazing food and you’ll have lagom.”

Through his content, Martyn encourages people to take control of household food waste—something he says is far more achievable than people think.

“If you buy a jacket potato and eat cheese and beans on it, then you are doing a good deed for the food waste world. You don’t need to be perfect. You just need to eat what you buy.”

It’s a simple message, but one that counters the intimidating, highbrow tone that often dominates the sustainability conversation. “I don’t care if you make a ham sandwich,” he says. “If you eat the food you brought into your home, that’s enough.”

Martyn also champions apps like Too Good To Go and Plate Up, which help people plan meals, save money and waste less—all while eating well. And yes, he’s more than happy to tell you off if you don’t.

“Someone needs to be your mate and tell you you’re being a bit of an idiot,” he laughs.

A podcast where potatoes get three episodes

Stuffed is equal parts educational and entertaining. Whether they’re arguing over wild garlic or waxing lyrical about cabbage, George and Martyn find ways to make every episode both grounded and gourmet.

“We’ve always wanted to educate in some way, shape or form and sort of drop the barrier of pretentiousness in food,” says Martyn. “When you talk to chefs, they instantly go in with seasonal ingredients and this kind of stuff. But we’re always like—what do you enjoy eating?”

George agrees: “Our approach is about being realistic and accessible. Your knowledge is way better than mine, because you’ve been a chef, and I haven’t. So I’ll be asking the questions the audience wants to ask.”

While some food pods skim the surface, theirs gets stuck into the good stuff—debating chip butty etiquette, shouting out underrated ingredients and diving into the stories behind the food. And yes, sometimes that means talking about the smell of bum cabbage.

“I felt like with potatoes, we could do part two, part three…” says George. “They’re never-ending.”

Favourite dishes: from full English for dinner to leftover lasagne

Asking food obsessives to choose a favourite dish is risky, but they gave it a go.

“For me, it would be having the full English breakfast cooked by my dad for dinner,” says George. “There’s something about full English for dinner that just feels slightly anarchic.”

He goes for smoked streaky bacon, black pudding and a quick-fried egg with “crispy frills.” No mushrooms though—and definitely no soggy toast. “There’s a whole thing of it infecting the dry items,” he warns.

Martyn, on the other hand, is all about lasagne. “I really, really love a lasagne. I just love the process of cooking it, and then the next day having it cold, and then reheating it again. It’s one of those dishes I just absolutely love.”