大象传媒

Join Clare English this Wednesday lunchtime when she finds out that eating in is the new eating out. We're all cooking more and in the current climate, many of us prefer to have friends round for dinner rather than eating out. Cook and food writer Sue Lawrence tells us how we make restaurant-quality food at home. What are the fail-safe recipes that will impress your friends but won't require endless hours of preparation or last-minute work in the kitchen.

The Kitchen Caf茅 Takeaway Recipe is an ideal desert for having friends round to eat - Mary Contini talks us through tiramisu.

From their humble origins as cheap and easy family food to gracing the menus of some of the world's finest restaurants, sausages are the ultimate comfort food. Chef Paul Gayler is leading a bit of a sausage revolution. He's written a book about sausages, how to make them yourself, how to cook them properly and some recipe ideas that revolutionise your love for the humble banger.

Chef and Saturday Kitchen presenter James Martin talks about his involvement in 5by25, a new campaign which is trying to get youngsters interested in cooking, the main aim of which is to get them familiar with 5 simple recipes by the age of 25. A recent survey suggested that many 18-25 year-olds couldn't do simple food like spaghetti bolognaise or roast chicken ... so they're leaving home and surviving on ready meals/takeaways. How do we get that age group excited by cooking?