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The Kitchen Cabinet
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The Kitchen Cabinet

Author: BBC Radio 4

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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.

7 Episodes
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Edgware

Edgware

2024-03-2327:511

Jay Rayner and his panel of chefs, cooks and writers are in Edgware for this week’s episode of The Kitchen Cabinet. Joining Jay are chefs Andi Oliver and Jeremy Pang, food writer and Masterchef champion Tim Anderson, and food historian Dr Annie Gray. The panel discuss a range of culinary questions, from the most interesting recipes involving kale, to their favourite uses for polenta. They also debate the difference between and pie and a tart, and let us in on their favourite cooking hacks. Meanwhile, Jay chats to Jonathan Grodzinski from Grodzinski Bakery about the sweets and treats enjoyed during the Jewish festival of Purim. Senior Producer: Dominic Tyerman Assistant Producer: Dulcie Whadcock A Somethin' Else production for BBC Radio 4
Bury St Edmunds

Bury St Edmunds

2024-03-1627:511

Jay Rayner and his panel of food experts are in Bury St Edmunds for this week’s episode. Joining Jay are food writers Tim Hayward and Ixta Belfrage, chef Andi Oliver and food historian Dr Annie Gray. The panel discuss a range of culinary conundrums, from the best ways to use up 40 savoy cabbages, to making a homemade baguette taste ‘French’. They also discuss the different types of chorizo and its uses, and the real question on everyone’s mind - does anyone enjoy pickled eggs? Meanwhile, Dr Annie Gray takes us through the history and uses of vinegar, and guest speaker Saffa, from Bury St Edmunds food stall Saffa’s Delight, talks us through the method of making traditional South African biltong. Senior Producer: Dan Cocker Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4
Newcastle

Newcastle

2024-03-0928:27

Jay Rayner and his panel of food experts are in Newcastle for this week’s episode of The Kitchen Cabinet. Joining Jay are chef Rob Owen-Brown, food writers Paula McIntyre and Rachel McCormack, and food historian Dr Annie Gray.In Newcastle’s Live Theatre, the panel discusses everything from basic tips for cracking an egg, to the more complex of questions - is there anything that can’t be improved by nduja? Meanwhile, Dr Annie Gray takes us through the changing sounds of the kitchen over the years, as the panel discuss the worst noises to hear while cooking.Alongside the panel debate, local culinary hero Adam Riley of Riley’s Fish Shack talks the panel through the history, preparation and recipes for kippers.Producer: Bethany Hocken Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4
Lewes

Lewes

2024-03-0227:561

Jay Rayner and his panel of food connoisseurs are in Lewes for this week’s episode. Joining Jay are chef Tim Anderson, food writer Lerato Umah-Shaylor, and drinks expert Alice Lascelles. The panel discusses the best way to use up a glut of avocados, how to use nettles in cooking, and the best type of crisps to pair with wine. Meanwhile, drinks journalist Alice Lascelles takes us through the best types of English wine, while Tim Anderson offers up his tips and tricks for cooking with Japanese fruit, yuzu. The panel also addresses the question on everyone’s mind - if you could bathe in one fruit, what would it be?A Somethin' Else production for BBC Radio 4
Reading

Reading

2024-02-2428:121

Jay Rayner and his panel of food fanatics are in Reading for this week’s episode of The Kitchen Cabinet. Joining Jay on the panel are materials expert, Dr Zoe Laughlin, chef Angela Gray and food writers Sophie Wright and Jordan Bourke. The panel discuss the best way to use up leftover cheese, how to encourage your loved ones to like green vegetables, and tempering versus frying spices. Situated in the biscuit town of Reading, Jay chats to Brendan Carr from Reading Museum, who shares the history of biscuits in Reading, and the intriguing history of the biscuit tin. Meanwhile, Zoe Laughlin answers the question on everyone’s mind: which biscuit is best for dunking?In recognition of Reading’s large Italian community, the panel later discuss their favourite pasta sauce recipes, and hear from local Sardinian pasta maker, Toni Sale who shares his top methods for creating traditional pasta from scratch.
Nottingham

Nottingham

2024-02-1728:261

Jay Rayner and his rabble of food experts are in Nottingham to kick off a new season of The Kitchen Cabinet. Joining Jay are food writers Melissa Thompson, Tim Hayward and Sumayya Usmani, and materials expert Dr Zoe Laughlin. The panellists answer a variety of culinary questions, including their most loved toastie recipes, and their top tips for cooking with quinoa. They also debate the best sausage to eat with HP sauce, and how to spice up a wiener schnitzel. And Jay chats to Bramley apple expert Roger Merriweather about the apple’s historical links to Nottingham.A Somethin' Else production for BBC Radio 4
Lewisham

Lewisham

2023-11-2527:511

Jay Rayner and his panel of food fanatics are in Lewisham, south east London for this week’s episode.Joining Jay are food writers Tim Anderson, Melek Erdal and Melissa Thompson, and materials expert Dr Zoe Laughlin. In Lewisham’s Prendergast School, the panel discusses a variety of culinary conundrums, from cooking with coffee to the many uses of banana leaves. The panellists also ponder their desert island dish of choice, and their tips and tricks for cooking for one.Jay chats to Sri Lankan chef and founder of Little Sambol supper club, Gabriella Suresh, about the ins and outs of Sri Lankan lamprais. He also invites Vietnamese food writer, Uyen Luu, to talk about the surprising link between Vietnamese coffee and cats. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4
Comments (8)

Alan Williams

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Mar 22nd
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Mar 16th
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Alli G

I'm on the Rob Owen Brown bus!!! Yes! to leaving the teabag in. Yes! to squeezing it out and getting the last mouthful of pure tannin. Yes! the sludgy bit in the bottom of the cup after dunking is revolting. No, to peas in a fish pie (although I do often put a layer of chopped, buttered spinach in the bottom of the dish). The crust always falls off the fish fingers if I grill them, so frying it is. I cannot get salad cream here, so it is butter and tomato ketchup. Where else did we go? Chocolate. White chocolate isn't chocolate. And my husband knows that to keep chocolate in the fridge means I will not go near it. Not even the really good stuff. Finally, no to nuts in a Christmas cake. No crunchy bits in there! Stay safe everyone.

Nov 10th
Reply

Happy⚛️Heretic

👍

Nov 4th
Reply (3)

N

Suomi mainittu! Kalakukko💟

Apr 28th
Reply
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