The Kitchen Cabinet

Jay Rayner and the panel are at Chelsea Academy in west London, tackling listeners’ culinary questions and celebrating the rich food heritage of Kensington and Chelsea.Joining Jay are cooks, chefs and food writers Tim Anderson, Lerato and Andi Oliver, alongside food historian Dr Annie Gray. The panellists share ideas for bridge-night nibbles, creative uses for a glut of plums, and savoury recipes using steel-cut oats.The programme also welcomes Filipino restaurateur Omar Shah to discuss the food traditions of London’s Filipino community, the role of coconut in Filipino cooking and the significance of Earl's Court to the community.Producer: Dulcie Whadcock Assistant Producer: William Norton A Somethin’ Else production for BBC Radio 4

Jay Rayner and the panel are in Glasgow, exploring the food traditions of Scotland's largest city while answering listeners' culinary questions.Joining Jay are chefs, cooks and food writers Sarah Rankin, Rachel McCormack, Paula McIntyre and Jocky Petrie. Together they share inventive recipes for black pudding, celebrate Glasgow's iconic morning roll, and dream up their ultimate gourmet sandwiches. There are also ideas for breathing new life into the slow cooker and creative uses for foraged sea vegetables.Along the way, the panellists discuss the art of dressing oysters, before debating the one carbohydrate they could happily eat for the rest of their lives.Producer: Matt Smith Assistant Producer: William Norton A Somethin’ Else production for BBC Radio 4

Jay Rayner is joined in the studio by chefs, cooks and food writers Sophie Wright, Melissa Thompson and Tim Hayward, alongside Dr Zoe Laughlin, for a special postbag edition tackling listeners' culinary conundrums.The panel debate the merits of different kitchen utensils and materials, discuss food pronunciations that divide opinion, and consider whether separate ovens should be kept for baking and roasting. They also share ideas for affordable seafood dishes, savoury alternatives to birthday cake, and creative ways to use an accidentally purchased bottle of sweet red wine.Along the way, they explore some bigger questions, including what truly defines a salad and which kitchen tools they simply couldn't live without.Producer: Dulcie Whadcock Assistant Producer: William Norton A Somethin’ Else production for BBC Radio 4

Jay Rayner and the panel are in Crediton, just outside Exeter, answering listeners’ culinary questions.Joining Jay are cooks, chefs and food writers Sophie Wright, Angela Gray and Melissa Thompson, alongside food historian Dr Annie Gray. The panellists discuss creative ways to cook with apple molasses, the best ways to prepare invasive signal crayfish, the secrets behind perfectly bronzed pretzel buns and the most refreshing fruit-based drinks for hot weather.Hosted at Sandford Orchards, the programme also explores Devon’s rich cider-making heritage with founder and chief cider maker, Barny Butterfield and chef Tom Chivers of Dart Farm. Together they discuss traditional cider apple varieties, the preservation of historic orchards and the culinary possibilities of apple molasses, from savoury glazes and marinades to decadent desserts.Producer: Matt Smith Assistant Producer: William Norton A Somethin’ Else production for BBC Radio 4

Jay Rayner and the panel are at the Y Theatre in Leicester discussing offal recipes and Gujarati cooking. Joining Jay to solve the audience’s kitchen conundrums are chefs, cooks and food writers Rob Owen Brown, Tim Anderson, Sophie Wright, and TKC newbie and Bake Off star, Chetna Makan. The panellists share how to keep their chef whites clean, savoury recipes involving mango and the parts of an animal they’d steer clear of. Situated just a stone’s throw from Leicester’s 'Golden Mile’, Belgrave Road, the panel is joined by Ashish Gosai from Sharmilee, one of the street's most enduring Gujarati restaurants. They discuss the importance of mango season in India and the remarkable origin story of their Gujarati eatery. Producer: Dulcie Whadcock Assistant Producer: William Norton A Somethin’ Else production for BBC Radio 4

Jay Rayner and the panel are in Spalding discussing Lithuanian cooking and exciting recipes for potatoes. Joining Jay to offer their tips, tricks and recipes are chefs, cooks and food writers, Rob Owen brown, Mallika Basu, Sophie Wright and food historian, Dr Annie Gray. Situated in the herb capital of the UK, the panel discuss interesting recipes with sage, the best way to cook a succulent pork chop, and the question on everyone’s mind - how do we make cabbage edible?Later on, Jay is joined by local Lithuanian baker, Daiva Razguniene to discuss the flavours, traditions and techniques of making traditional Lithuanian food.A Somethin' Else production for BBC Radio 4

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