The Kitchen Cabinet

Jay Rayner and the Kitchen Cabinet panel are at Rooms in Worthing, where seaside traditions meet a thriving modern food scene.Joining Jay to answer listeners’ culinary questions are chefs, cooks and food writers Melissa Thompson, Melek Erdal, Lerato and Dr Zoe Laughlin.The panellists discuss mackerel, a fish woven into the town’s identity, exploring inventive ways to cook with it, from comforting classics to fresher, lighter dishes.Later, Jay is joined by local distiller Phil Duckett, who shares insight into Worthing’s flourishing gin scene, bringing a taste of the town’s beachside gin culture to the programme. Inspired by this, the panel suggests ways to cook with gin, from curing fish to creating dressings.There are also ideas for standout dipping dishes, a lively debate over the correct way to cook roast potatoes, and creative approaches to smoked mackerel beyond the usual pâté.As ever, expect practical tips, lively debate, and a few memorable tales of kitchen chaos along the way.Producer: Alison Vernon-Smith 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