5 O'Clock Apron Podcast with Good Food – waste and recycling supervisor Owen Punselie cooks spicy coconut chicken & rice
In Bristol, Claire joins Owen Punselie – waste manager, ex-football scholar and bold home cook – to make his punchy, coconut-infused twist on paella
The 5 O'Clock Apron Podcast with Good Food
In the second episode of the 5 O’Clock Apron Podcast with Good Food, Claire steps into Owen’s inviting Bristol kitchen, ready for an afternoon of lively conversation and vibrant cooking. Owen Punselie, who manages a dedicated team of 12 at Bristol Waste Company, brings a unique perspective to the table – not just as a waste management professional, but also as a former American football scholar and a passionate home cook.
Owen’s days are as energetic as his cooking style. “As jobs go, it’s a great cardiovascular workout,” he laughs, sharing with Claire how he racks up to 12 miles on foot during a typical shift, each recycling truck responsible for the waste of up to 750 homes daily.
With Dutch and Nigerian roots, Owen’s culinary tastes are as eclectic as his background. He confesses a fondness for Spanish flavours, admits he’s not overly enthusiastic about vegetables, and reveals a particular love for coconut milk. Today, he promises to show Claire his twist on a classic: paella, but with a difference. Amongst the ingredients, coconut milk, jerk seasoning and soy sauce pique Claire’s curiosity; this is not your everyday paella.
Owen credits his mother for teaching him to cook, and it’s clear he’s inherited both her skill and her flair. As the pan bubbles away, filling the kitchen with irresistible aromas, the pair decide this dish deserves a new name. Paella it is not – so they christen it Owen’s spicy coconut chicken rice.
Full of bold flavours and joyful improvisation, this episode is a celebration of creativity in the kitchen, proving once again that the best recipes are often the ones with a story to tell.
Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
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