The Kitchen Cabinet BBC Radio 4

Jay Rayner and his rabble of culinary connoisseurs are in Doncaster. Joining Jay are food writers Sumayya Usmani and Tim Hayward, chef Rachel McCormack and food historian Dr Annie Gray.
Whether it be inventive fillings for jacket potatoes or their most loved school dinners, the panel put their minds to a range of kitchen-based queries. They discuss the ins and outs of fish stock, the do’s and don’ts of baking powder, and their most loved ultra-processed foods.
Alongside the fiery debate, Jay chats to Doncaster Fish Market’s youngest fishmonger, Charlotte Jackson, about the history of the market and her top tips for deboning and gutting.
Assistant Producer: Dulcie Whadcock
Producer: Bethany Hocken
A Somethin’ Else production for BBC Radio 4

Jay Rayner and his panel of food fanatics are in Gloucester for this week’s episode. Joining Jay are materials expert Zoe Laughlin, food writer Lerato Umah-Shaylor, and chefs Rob Owen Brown and Angela Gray.
The panel discuss the how to make the perfect scratchings, the food they’d happily throw down a hill, and the most adventurous ice cream flavours they've endeavoured to make.
Materials expert Dr Zoe Laughin gets to the bottom of the question 'do we get more ice cream in a tub or on a cone?'. And Jay chats to Will Lee from Gloucester’s Wholly Gelato, about the best tips and tricks for making ice cream.
Producer: Dan Cocker
Assistant Producer: Dulcie Whadcock
Executive Producer: Ollie Wilson
A Somethin’ Else production for BBC Radio 4

Jay Rayner and his rabble of food experts are in Aberystwyth to advise on all your culinary conundrums.
The panel discuss the best vegetarian fillings for sushi, and their favourite form of breakfast tomato. They also address the truly difficult question - how many layers should the perfect burger have?
Alongside the panel chitchat, recipes and debates, Jay talks to local chef and forager Nathan Davies about the taste, texture and uses of birch syrup.
Later in the show, we hear from Latifa Najjar, head of the Syrian Dinner Project charity, about the comforting Syrian dish, maqluba.
Producer: Bethany Hocken
Assistant Producer: Dulcie Whadcock
Executive Producer: Ollie Wilson
A Somethin’ Else production for BBC Radio 4

Jay Rayner and his panel of chefs, cooks and food writers are in Letchworth.
Joining Jay are drinks expert Alice Lascelles, food historian Dr Annie Gray, and chefs and food writers Jeremy Pang and Tim Hayward.
Jay discusses a variety of kitchen do's and don'ts, whether it be their favourite vegetarian feasts, or the best way to cook green veg. The panel also offer their advice on a range of kitchen conundrums, from the most appealing food fragrance for selling a house, to the contentions question - should we serve seafood with cheese?
Situated in the world's first garden city, Jay stops for a chat with Gardeners' Question Time panellist and horticultural guru Christine Walkden about the best fruit and veg to grow at home.
Senior Producer: Dan Cocker
Assistant Producer: Dulcie Whadcock
A Somethin' Else production for BBC Radio 4

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

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 Whadcock
A Somethin' Else production for BBC Radio 4