Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers a...
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
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27:58
Huntingdon
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
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27:55
Milton Keynes
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
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27:55
Newtownabbey
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
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28:01
Bradford
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 hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
Ireland