Afleveringen
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Jay Rayner is joined by Jeremy Pang, Sophie Wright, Melek Erdal and Jocky Petrie in the studio for a postbag special, tackling listenersâ 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 coconutâinfused 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 Asianâinspired dishes.
A listenerâs concerns about Jerusalem artichokes spark a lively discussion about foods that come with side effects, before the panellists discuss what kitchen essentials are truly nonânegotiable.
Elsewhere, thereâs 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 Norton
A Somethin' Else production for BBC Radio 4
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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 Felixstoweâs status as the UKâs largest container port in mind, the panellists share the global ingredients theyâve discovered abroad that they now canât live without. They also tackle practical ideas for windâproof 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 Suffolkâs 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 SmithAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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Zijn er afleveringen die ontbreken?
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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 Swindonâs pigâhill 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 CockerAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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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 ageâold question of whether puff pastry is better homemade or shopâbought, and celebrate 'Something on a Stick' Day with their recommendations for stickâbased dishes for an Easter BBQ. And amid the goodânatured chat, it turns out dough isnât the only thing that gets cross, as the panel unleash their views on the worst hot cross bun âabominationsâ theyâve encountered lately.
Producer: Matt SmithAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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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 WhadcockAssistant Producer: William Norton A Somethin' Else production for BBC Radio 4
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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 âJockyâ 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 WhadcockAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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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 WhadcockAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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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 CockerAssistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
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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 PrescodProducer: Dan Cocker
A Somethin' Else production for BBC Radio 4.
