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