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

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

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

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

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

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

A Somethin' Else production for BBC Radio 4

Jay Rayner is joined by Jeremy Pang, Sophie Wright, Melek Erdal and Jocky Petrie in the studio for a postbag special, tackling listeners’ questions on everything from leftover chocolate bars to kitchen design.

They kick things off with a classic dilemma - what to do with a surplus of mini Bounty bars. Creative ideas range from indulgent milkshakes and ice cream, to coconut‑infused vodka and homemade fudge.

They also dive into more savoury territory, sharing tips on cooking herring roes and turning tins of sardines in tomato sauce into everything from bolognese to Southeast Asian‑inspired dishes.

A listener’s concerns about Jerusalem artichokes spark a lively discussion about foods that come with side effects, before the panellists discuss what kitchen essentials are truly non‑negotiable.

Elsewhere, there’s advice on rescuing overcooked vegetables (including bubble and squeak, pakoras and biryani) and a final look at the clothes and comforts that make cooking at home just that bit easier.

Producer: Dan Cocker

A 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

A 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

A Somethin' Else production for BBC Radio 4