We're well under way with the cooking with dry heat series; this episode is yet another triple whopper. Payal gives us the dummy's introduction to roasting - a very comprehensive section packed to the gills with necessary information, suggestions and quick tips about the roasting process, roasting times, and how to go about roasting vegetables and meet in a variety of ways - in an oven, on a stove-top pan, and in a tandoor(!). We also get interesting side-notes as we go along (did you know carry-over cooking was a thing? Listen to the "More on Roasting" section of the episode to find out more if you're a curious cat). Payal then gives us two short and succinct sections on grilling and broiling respectively, acquainting us with the equipment that can be used, and cook times and types of food that these methods are practically used for. These methods can be (as Payal tells us) a little on the adventurous side to pull off non-visually, but there's nothing wrong in setting our (figurative) sights high, of course! Go on and give the episode a listen, and as always, our doors are open. Come visit us on our social media - we look forward to chatting with you!

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