Join Gareth and Gary for another episode of Dishing It Out as they welcome pastry chef extraordinaire and all-round master baker, Shane Smith.

Shane takes us through the early days of his career as a pastry chef, from old-school, army-style hotel kitchens to the pull of the pastry section across the pass.

The lads dig into what makes pastry different from savoury cooking: following recipes exactly, how confidence and “feel” only come with repetition and how gluten-free and vegan baking have evolved as better ingredients have come on stream.

Shane also introduces his new cookbook, Loaf Tin Bakes, built entirely around the humble 2lb loaf tin and including recipes for classic cakes, focaccia, Christmas cakes, and even a Brunch ice cream in a tin. They chat about moving away from fine dining patisserie towards simple, joyful home bakes, and how he's found a passion for sharing his skills with others as a teacher.

We’ve also got this week’s Nespresso Dish of the Week with Gary in the hot seat and then it’s over to your Culinary Conundrums, as the lads help a listener whose food tastes great but looks underwhelming on the plate.

Keep those questions coming to [email protected] .