The Kitchen Cabinet

Jay Rayner is joined by Jeremy Pang, Sophie Wright, Melek Erdal and Jocky Petrie in the studio for a postbag special, tackling listeners' questions on everything from leftover chocolate bars to kitchen design.They kick things off with a classic dilemma - what to do with a surplus of mini Bounty bars. Creative ideas range from indulgent milkshakes and ice cream, to coconut‑infused vodka and homemade fudge. They also dive into more savoury territory, sharing tips on cooking herring roes and turning tins of sardines in tomato sauce into everything from bolognese to Southeast Asian‑inspired dishes.A listener's concerns about Jerusalem artichokes spark a lively discussion about foods that come with side effects, before the panellists discuss what kitchen essentials are truly non‑negotiable.Elsewhere, there's advice on rescuing overcooked vegetables (including bubble and squeak, pakoras and biryani) and a final look at the clothes and comforts that make cooking at home just that bit easier.Producer: Dan Cocker Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are at the Spa Pavilion in Felixstowe discussing brown shrimp, asparagus and food myths that need debunking.Joining Jay to answer these kitchen questions are chefs, cooks and food writers Maria Bradford, Sophie Wright, Rob Owen Brown and food historian Dr Annie Gray.With Felixstowe's status as the UK's largest container port in mind, the panellists share the global ingredients they've discovered abroad that they now can't live without. They also tackle practical ideas for wind‑proof seaside picnics and suggest inventive new flavours for flapjacks.Later in the show, seafood expert Mike Warner joins Jay to explore the rich history and flavour of Suffolk's brown shrimp, with the panel offering ideas for how best to cook and serve them beyond the classic brown bread and butter. The panellists also turn their attention to asparagus, with simple sauces and techniques to make the most of this short-lived British favourite.Along the way, they debunk common kitchen myths, from oil in pasta water, to vinegar in poached eggs, and finish by planning the ultimate Austrian-themed feast to celebrate the Eurovision Song Contest.Producer: Matt Smith Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner is joined by chefs, cooks and food writers, Tim Hayward, Lerato, Melissa Thompson and Angela Gray at the Swindon Arts Centre to talk roast pork, tuna and the items they would add to a railway buffet.With Swindon's pig‑hill roots in mind, the panellists explore what makes the perfect roast pork, from choosing the right cut to methods of achieving proper crackling.They also discuss how cheesy a cheesecake should really be, whether steaks should be thick or thin, and relive some discomfort as they describe the foods that they feel should never be eaten cold.And, as World Tuna Day approaches, opinions are divided on canned tuna, with the panel debating oil versus brine and offering ideas to take this ingredient far beyond the realms of tuna mayo and pasta bakes.Producer: Dan Cocker Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are at Theatre Peckham in South London discussing melons, Nigerian barbecues and one-pan veggie meals.Joining Jay to answer an array of kitchen questions are are chefs, cooks and food writers, Melissa Thompson, Shelina Permalloo, Lerato and Jeremy Pang.Situated a stone's throw from Peckham's Melon Road, the panel discuss the wonders of Chinese savoury melons and their top melon-based dishes. While Melissa teaches the do's and don'ts of dry rub seasonings, the panel share their most exciting recipes involving potatoes and disclose what they would deem their own 'happy meal'.Later on, Jay chats to local restaurateur and chef, Kolawole Ajayi, of Suyaar restaurant on Rye Lane, to discuss the traditional methods of making and preparing Nigerian suya beef. Producer: Dulcie Whadcock Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are at the Forum Theatre in Stockport answering the questions from a keen audience of home cooks. Joining Jay are chefs, cooks and food writers, Angela Gray, Sarah Rankin, Nisha Katona and Rob Owen Brown. The panellists discuss how to use orange in savoury dishes, the best uses for leftover celery, and the question on everyone's mind - should orange juice be with bits or smooth?Jay chats to chef and founder of local Cambodian restaurant, Y Sok about the flavours, techniques and importance of fish sauce in Cambodian cookery. Producer: Dulcie Whadcock Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the Kitchen Cabinet panel return with a Postbag edition, answering questions sent in by you, the listeners. Chefs, cooks and food writers, Jocky Petrie, Sophie Wright, Melek Erdal and Jeremy Pang, wrestle with a bumper serving of culinary dilemmas. Topics include, what you should do with two kilos of fresh lychees, whether flouring mean before browning is recommended or an unnecessary faff, and which kitchen gadgets are more trouble to clean than they're worth.Along the way they tackle fears of fish bones, scepticism about expensive caviar, complaints about the word “smell”, and the perennial question of whether chefs lean too heavily on onions and garlic. Producer: Dan Cocker Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Bristol where they take on a fresh batch of questions from an audience of hungry home cooks.Joining Jay are chefs, cooks and food writers, Angela Gray, James 'Jocky' Petrie, Sophie Wright and resident food historian Dr Annie Gray.Together they share their secrets for perfectly fluffy omelettes, debate the age‑old question of whether puff pastry is better homemade or shop‑bought, and celebrate 'Something on a Stick' Day with their recommendations for stick‑based dishes for an Easter BBQ. And amid the good‑natured chat, it turns out dough isn't the only thing that gets cross, as the panel unleash their views on the worst hot cross bun “abominations” they've encountered lately.Producer: Matt Smith Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are answering questions from an audience of keen home cooks in Bolton. Joining Jay are chefs, cooks and food writers, Mallika Basu, Rob Owen Brown, Tim Hayward and Nisha Katona. They discuss new ideas for cooking with paneer, suggest interesting recipes using the humble sliced white loaf, and recommend the best seasoning mixes for a listener starting a new spice business. Later in the show, they chat all things paneer with Nomy Rauf from local Pakistani restaurant, Ayaan's Restaurant in Bolton. Producer: Dulcie Whadcock Assistant Producer: William Norton A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are answering questions from an audience of keen home cooks in Abergavenny.Joining Jay to discuss toasties and mead are chefs, cooks and food writers, Rob Owen Brown, Angela Gray, James ‘Jocky' Petrie and resident food historian Dr Annie Gray.The panellists share their best ideas for perfecting the humble toastie, discuss ideal recipes for batch cooking and provide their opinion on the age old debate of Ketchup or Brown Sauce on a sausage sandwich.Later on, Jay chats to local mead brewer, Matt Newell from Hive Mind Meadery about the process and flavour profiles of mead.Producer: Dulcie Whadcock Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel of chefs, cooks and food writers are in Cambridge discussing romantic recipes for vacuum flasks and the complex history of the pineapple.Joining Jay at Wolfson College, Cambridge are chefs, cooks and food writers Lerato, Tim Hayward, Sophie Wright and resident food historian, Dr Annie Gray. The panellists explore Cambridge's connection with pineapple, debate the essential condiments every fridge should hold, and consider the most pressing of questions - do chefs use too much butter?Later, Jay chats to professor Melissa Calaresu of Gonville and Caius College about the discovery of the fruit in Europe. Producer: Dulcie Whadcock Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Margate answering questions from an audience of hungry home cooks. Joining Jay are chefs, cooks and food writers, Maria Bradford, Jeremy Pang, Rob Owen Brown and Melek Erdal.The panellists discuss budget meals for four, ideas for savoury donut fillings, and the question that every home cook has ponderedn- do we really need to salt water for pasta?Jay welcomes local co-founder of the Margate Crab Museum, Chase Coley to discuss why crabs have fascinated the public for so long and how the renaming of the British Spider Crab intends to shift perceptions and create an appetite for more local produce.Executive Producer: Ollie Wilson Producer: Matt Smith Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are at the Institute of Making at University College London. Joining Jay to answer questions from an audience of keen home cooks are chefs and food writers Melissa Thompson, Jocky Petrie, Tim Anderson and, on home turf, materials expert Dr Zoe Laughlin. The panel discuss the trials and tribulations of fermentation at home, the Peruvian delicacy involving bacteria from feet, and whether Jocky's knife collection is excessive. Later in the show, Zoe puts the noisiest of foods to the test with her very own UCL food 'choir' to assess which lunches make the loudest crunches.Produced by Dan Cocker Assistant Producer: William NortonA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are celebrating the festive season at the Pleasance theatre in London answering questions from an audience of home cooks. Joining Jay are chefs, cooks and food writers, Andi Oliver, Jocky Petrie and Lerato and resident food historian, Dr Annie Gray.The panellists discuss the best alternatives to Christmas pudding, the best Christmas dinners they've ever eaten in their life, and the festive food items they'd shut away in room 101. Meanwhile, Jay stops to chat to food product developer Rachel Auty, about the process of getting Christmas products on the supermarket shelves.Producer: Matt Smith Assistant producer: Dulcie Whadcock A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Dundee answering questions from an audience of keen home cooks. Joining Jay are chefs, cooks and food writers Jocky Petrie, Sarah Rankin, Rachel McCormack and Paula McIntyre.The panel discuss cooking with wine, haggis nachos, and whether chips are an acceptable topping for pizza. We also hear from Scottish writer, Billy Kay about the importance of claret in Scotland. Assistant Producer: Rahnee Prescod Producer: Dan CockerA Somethin' Else production for BBC Radio 4.

Jay Rayner and the panel are answering questions from an audience of keen home cooks at the Cypriot Community Centre in Haringey, North London.Joining Jay to share their own tips and recipes are chefs, cooks and food writers Hasan Semay, Georgina Hayden, Tim Anderson and Melek Erdal. Shining a light on Cypriot cooking, Jay and the panel discuss the many uses of halloumi and the unique flavour of sheftalia kebabs. The panellists also offer their best recipes involving cranberries, and how to achieve a smoky kebab flavour without a barbecue, and reveal the biggest fails of their culinary careers.Produced by Dulcie Whadcock Assistant Producer: Suhaar Ali A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are at the Crescent Theatre in Birmingham answering questions from an audience of keen home cooks. Joining Jay to discuss noodle soup and microwave meals are chefs, cooks and food writers Jocky Petrie, Tim Anderson and Jeremy Pang, and materials experts Dr Zoe Laughlin.Jay and the panel share their best vegetarian bakes for a packed lunch, their top noodle soup recipes to make at home, and answer the most philosophical of questions - what's the point in cavolo nero? Situated in Birmingham, home to one of the UK's largest Vietnamese communities, Jay chats to local restaurateur, Oliver Ngo from Vietnamese Street Kitchen about the flavour profiles, toppings and variations of a pho.Produced by Dulcie Whadcock Assistant Producer: Suhaar AliA Somethin' Else production for BBC Radio 4

In celebration of World Children's Day, Jay Rayner and the panel are at the Academy of St Nicholas in Liverpool answering questions from an audience of pupils and teachers. Joining Jay at his school desk are chefs, cooks and food writers Melissa Thompson, Jordan Bourke and Rob Owen Brown and materials expert Dr Zoe Laughlin.The panellists share their best salt and pepper chicken recipes, explain why some cheeses melt more than others, and answer the most trying of questions - do you call your evening meal tea or dinner? Encouraged by the Head of Design and Technology, Katie Bell, the students receive helpful tips and recipes from the panel for their upcoming cookery exams.World Children's Day has been honoured every year since 1954 and is aimed at improving children's welfare. Panel: Rob Owen Brown, Dr Zoe Laughlin, Melissa Thompson, Jordan BourkeA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Hastings in front of a live audience who are in need of answers to their kitchen conundrums. Joining Jay to offer their best advice are chefs, cooks and food writers Melissa Thompson, Sophie Wright and Shelina Permalloo, alongside resident food historian Dr Annie Gray. Jay welcomes local fishmonger, Sonny Elliot from Rock-A-Nor Fisheries to give a flavour of the local fish while the panel suggest uses for a bottle of advocaat and tackle one of the trickiest of questions… is life too short to peel a pineapple? Also, with the Battle of Hastings serving as inspiration, they turn their taste buds to Normandy, and in particular, the delicious cream produced in the region.Producer: Dominic Tyerman Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Durham answering questions from an audience of eager home cooks. Joining Jay are chefs, cooks and food writers Rob Owen Brown, Sarah Rankin and Rachel McCormack, and local legend and hairy biker, Si King. The panel discuss chutneys fit for a wedding, how to concoct the perfect sweet and sour pork, and aubergine recipes for someone who doesn't like aubergines. Later, we hear the panel's verdict whether eating ice cream with cheese and onion crisps is ever acceptable.Producer: Dan Cocker Junior Producer: Dulcie Whadcock A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of food experts are in Warwick discussing marinated tomatoes and mozzarella ‘balloons'. Joining Jay are chefs, cooks and food writers Jocky Petrie, Tim Anderson and Sophie Wright, and resident food historian Dr Annie Gray.The panel suggest breakfast ideas involving mozzarella and how to use lettuce in cooking, and answer the intriguing question 'is there anything you wouldn't eat?'.Jay stops to chat to James Hill from Napton Water Buffalo about the unique quality of buffalo milk.Producers: Matt Smith and Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and the expert panel are in Newbury, Berkshire, where an eager audience of food lovers are ready with their culinary questions.This week the panellists serve up fresh ideas for broccoli-based dishes and ingenious ways of cooking rabbit. They share creative uses for a glut of dill, and explore safe, accessible alternatives to traditional kitchen knives.Joining Jay at the table are chefs, cooks and food writers Lerato Umah-Shaylor, Tim Anderson, Melissa Thompson and Jordan Bourke.Senior Producer: Dom Tyerman Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4.

Jay Rayner and the panel are rifling through the TKC inbox for a postbag edition of The Kitchen Cabinet. Joining Jay are chefs, cooks and food writers Sophie Wright, Tim Anderson and Jeremy Pang and resident food historian, Dr Annie Gray.The panel discuss which pasta they go for in the supermarket, beer recipes that don't involve a batter, and the question on all diner's minds - why do restaurants serve items in threes? They also explain the purpose of white pepper and attempt to convince a listener that eating on the bone is the way to go.Producer: Dan CockerA Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits.

Jay Rayner and a panel of chefs, cooks and food writers are in Chipping Campden answering questions from an audience of eager home cooks. Joining Jay are materials expert, Dr Zoe Laughlin, chefs Tim Hayward and Angela Gray, and resident food historian Dr Annie Gray.The panel offer their favourite salad dressing recipes and their most unconventional uses of bacon, and discuss the strangest thing they've ever eaten. Warning - it's weirder than you think!Situated in Chipping Campden, the home of Robert Welch, we hear from Company Archivist, Charlotte Booth about the history of their iconic designs. Annie also answers the intriguing question, which came first, the knife or the fork?Producers: Dulcie Whadcock and Matt Smith Senior Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and the expert panel are answering questions from an audience of food lovers in Eastleigh, Hampshire with inspiration for carrot-based dishes and inventive ways of cooking with pears. They help conjure suppers out of corner-shop finds, explain the art of preparing sweetbreads and tap into the area's maritime heritage as they sail through the history of dining on the high seas.On this week's panel are chefs, cooks and food writers Jocky Petrie, Sophie Wright and Shelina Permalloo, alongside resident food historian Dr Annie Gray.Senior Producer: Dom Tyerman Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of food experts are in Bath offering tips on soft cheese and bain-marie cooking. Jay is joined by chefs, cooks and food writers Sophie Wright, Jocky Petrie and Lerato Umah-Shaylor, along with resident food historian Dr Annie Gray. The panellists discuss their favourite cold soups, explain the purpose of different types of salt, and share the best things to pair with soft cheese. Meanwhile, Annie Gray provides a brief history of cheese production in the UK. Later on, Jay chats to local cheesemonger Hugh Padfield to discuss the unique history, flavour profile and method of producing Bath soft cheese.Senior Producer: Dominic Tyerman Assistant Producer: Dulcie Whadcock A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Newport, Wales offering their best culinary advice. Joining Jay are Angela Gray, Jocky Petrie, Jordan Bourke and food historian Dr Annie Gray.The panellists share their favourite recipes involving figs and their fuss-free ways to spice up a home-cooked meal, and attempt to cure one audience member of his aversion to fishcakes. We also hear from local chef Sergio Cinotti of Gem42 and Gemelli restaurants about how Roman flavours have influenced his cooking - be it libum bread or garum sauce. Producer: Matt Smith Junior Producer: Dulcie Whadcock A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Shepherd's Bush, London answering questions on chilli oil and of course, shepherd's pie. Joining Jay are chefs, cooks and food writers Tim Anderson, Nisha Katona and Jeremy Pang, and materials expert Dr Zoe Laughlin. The panellists suggest what to cook with six types of aubergine, their methods for making crispy chilli oil at home, and whether purchasing a steam oven is a good idea. They also share their go-to store cupboard recipes and the most fool proof method of constructing the perfect shepherd's pie.Produced by Dominic Tyerman Assistant producer: Rahnee Prescod.A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers dip into the TKC postbag with the goal of answering various culinary conundrums, sent to the inbox. Joining Jay are Jocky Petrie, Sophie Wright, Tim Anderson and Dr Zoe Laughlin.The panellists explore what to do with excess bottles of prosecco, the best method for resting meat, and which pan truly delivers the perfect grilled steak. They'll also reveal their least favourite kitchen chores and share their secrets for identifying top-quality butter.Producer: Dan Cocker Assistant Producer: Dulcie WhadcockA Somethin' Else Production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers are at the Fallibroome Academy in Macclesfield, answering questions on bilberries and treacle. Joining Jay are Sarah Rankin, Angela Gray, Rob Owen Brown and food historian Dr Annie Gray.The panellists discuss their favourite ways to use up miso paste, the best savoury recipes involving treacle, and what to do with vegetables that have seen better days. They also share their true feelings about fried bread on a full English and what to do with a glut of homegrown berries.Situated on the cusp of the Peak District, Jay chats to local forager Richard McManus about the upcoming bilberry picking season, and the unique flavour profile of the bilberry.Producer: Dan Cocker Assistant Producer: Dulcie Whadcock A Somethin' Else Production for BBC Radio 4

Jay Rayner and a panel of chefs, cooks and food writers are at the Bridport Arts Centre in Dorset discussing local favourites- Dorset Knobs and blue vinny cheese. Joining Jay to offer their tips, recipes and techniques are Melissa Thompson, Melek Erdal, Jocky Petrie and Shelina Permaloo.The panellists share their favourite recipes involving quail and the best ways to use up a large supply of crackers, and discuss the question 'why does tomato ketchup exist?'. We also hear some useful tips for assessing the spiciness of a chilli and whether the panel are for or against minimalist restaurant menus.Producer: Matt Smith Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of top chefs, cooks and food writers are in Ashford, Kent answering questions from a hungry audience of home cooks. Joining Jay are Mallika Basu, Lerato Umah- Shaylor, Rob Owen Brown and food historian, Dr Annie Gray.The panel discuss what to cook with buckwheat flour, recipes involving broad beans and settle the most fiery of food debates - do baked beans and peas belong on the same plate.They discuss flour and custard in all their forms and hear from Pat White of Ashford's Willesborough Windmill, about its 150 year history.A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers are at the London Irish Centre, Camden discussing bouncy foods and cooking with corn. Joining Jay are Angela Hartnett, Jeremy Pang, Big Has and materials expert Dr Zoe Laughlin. They discuss their best methods for preparing garlic and how to add depth to a homemade tomato sauce, and debate whether fries should be loaded with toppings or left alone. Jay also stops to chat to Safia Jama from the Al Khaf family restaurant in Whitechapel about the flavours and ingredients involved in traditional Somali cooking.A Somethin' Else pproduction for BBC Radio 4

Jay Rayner and a panel of expert chefs and writers are in Huntingdon sharing their top tips with an audience of keen home cooks. Joining Jay are Andi Oliver, Jocky Petrie, Melek Erdal and food historian Dr Annie Gray.The panellists discuss what to do with a glut of super hot chillis, recipes involving fruit and meat pairings, and the best way to cook an egg. They also chat about what makes a great dining experience, the best sauce to have on a doner kebab, and the food they would most like to ban.Situated in Huntingdon, home of the Huntingdon fidget pie, Jay stops to chat to Emma Talic of Measures Butchers about the history of the fidget pie and her favourite pie filling combos.A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of expert chefs, cooks and food writers are in Milton Keynes sharing their top tricks and recipes with an audience of home cooks. Joining Jay to discuss barbecued desserts and paneer recipes are baker and writer Nadiya Hussain, food historian Dr Annie Gray, writer Tim Hayward, and chef Sophie Wright.The panellists discuss what they'd serve at a roadside food truck and their favourite recipes involving medjool dates, and debate whether brioche buns belong on burgers. They also suggest ways to use up leftover sourdough and share their ultimate recipes for a steak sandwich.Jay stops to chat to Alain Vivion of Brioche Pasquier about the history, method and flavour of traditional brioche.A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Newtownabbey celebrating the 300th episode of The Kitchen Cabinet. Joining Jay are chefs, cooks and food writers Melissa Thompson, Paula McIntyre, Rachel McCormack, and Jordan Bourke. Together, they explore the much-loved Northern Irish sweet treat, fifteens, and share the best ways to revolutionise a beef stew. They also debate the polemic culinary question - should stuffing be cooked inside or outside of the bird? Later on, Jay chats to Peter Hannan, the man behind the famous sugar pit bacon about how he makes his bacon taste so good. We also hear from local baker,  Shannon Holmes from Nanny Plums bakery, about the recipe, flavour and story behind the no-bake treat, the 'fifteen'. Producer: Daniel Cocker Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are offering their culinary advice to a hungry audience of home cooks in Bradford, the City of Culture 2025. Joining Jay are chefs, cooks and food writers Rob Owen Brown, Mallika Basu, Sarah Rankin, and Tim Anderson. The panellists discuss the many ways to use cardamom in cooking, their top savoury breakfast ideas involving parathas, and answer the important debate - is a sous vide ever really necessary?Jay also delves into the history of South Asian sweets with special guest Haroon Habib from Bradford's Sweet Factory. Haroon discusses the art of crafting traditional South Asian sweets their unique flavour profile. Producer: Daniel Cocker Assistant Producer: Rahnee Prescod Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of chefs and food writers kick off a new series in Newark. They answer a range of questions on coffee infused dishes and the best way to cook lamb. Joining Jay are food historian Dr Annie Gray, and chefs, cooks and food writers Lerato Umah Shaylor, Melissa Thompson, and Rob Owen Brown.The panellists also come up with ideas for cooking cauliflower, as well as some suggestions for using beetroot.Alongside the Q and A, Jay chats to Mat Short from Stray's at The Ossington about the do's and don't of using coffee in food and drinks.Producer: Daniel Cocker Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and a panel of chefs and food writers are in Walthamstow answering questions on Christmas side dishes and festive vegetarian centre pieces. Joining Jay are materials expert Dr Zoe Laughlin, and chefs, cooks and food writers Will Hughes, Melissa Thompson, and Andi Oliver.The panellists discuss how to pimp up a Boxing Day sandwich and the best ways to use up a cupboard-full of chutneys and jams. They also debate their top side dishes for a Christmas dinner, and answer the most intriguing of questions - what's the biggest mess they've ever made in the kitchen?Alongside the Q and A, Jay chats to Annabelle Clarke from Walthamstow's Coven of Wiches sandwich shop about the key to constructing a top-notch sarnie. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of experts are answering questions from an audience in Rosewell, Midlothian. Joining Jay to share their soufflé tips, parsnip recipes and more are chefs cooks and food writers Sarah Rankin, Sumayya Usmani, Rachel McCormack and Jocky Petrie. The panel go in pursuit of the perfect porridge and are offered an insight into the world porridge championships from its host, panellist Sarah Rankin. How can you pimp your daily porridge? Also, the panel share the best ways to cook venison, the perks of owning a spurtle and bay leaves…what's the point?Assistant Producer: Rahnee Prescod Senior Producer: Dominic Tyerman Executive Producer: Ollie WilsonA Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of chefs, cooks and food writers dig through the Kitchen Cabinet inbox to answer your culinary conundrums. In this postbag edition of the programme, food experts Shelina Permalloo, Melek Erdal, James ‘Jocky' Petrie and Dr Annie Gray tackle the use of pea shoots as garnish and share their perfect chutney recipes.   They get into the nitty gritty of deveining prawns and take stances on the perfect cheesecake recipe, and the best way to cook broccoli.   And if you've ever considered purchasing a blow torch for Christmas, Jocky provides a prime example of how not to use it.Senior Producer: Daniel Cocker Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and the panel are in Hitchin answering questions from an audience of eager home cooks. Joining Jay to discuss risotto rice and rose water are food historian Dr Annie Gray, food writer Melek Erdal2, and chefs Sophie Wright and Tim Anderson. Melek shares a Persian recipe for crispy saffron rice, while Annie takes us through the history of risotto, and the panel debates the perfect methods of making it. Situated in Hitchin, a town known for its lavender fields, the panellists also discuss how flowers can be used in cooking, including the 17th century dessert, the Pudding of Many Colours' Senior Producer: Dan Cocker Assistant Producer: Dulcie Whadcock Executive Producer: Ollie WilsonA Somethin' Else production for BBC Radio 4