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 WhadcockA Somethin' Else production for BBC Radio 4
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I'm on the Rob Owen Brown bus!!! Yes! to leaving the teabag in. Yes! to squeezing it out and getting the last mouthful of pure tannin. Yes! the sludgy bit in the bottom of the cup after dunking is revolting. No, to peas in a fish pie (although I do often put a layer of chopped, buttered spinach in the bottom of the dish). The crust always falls off the fish fingers if I grill them, so frying it is. I cannot get salad cream here, so it is butter and tomato ketchup. Where else did we go? Chocolate. White chocolate isn't chocolate. And my husband knows that to keep chocolate in the fridge means I will not go near it. Not even the really good stuff. Finally, no to nuts in a Christmas cake. No crunchy bits in there! Stay safe everyone.
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Suomi mainittu! Kalakukko💟