Liverpool
Jay Rayner and the team are in Liverpool for the first episode in a new series of the culinary panel programme.
This week Jay Rayner and the panel are in Liverpool, taking questions from the audience on eating and drinking.
In this great port they discuss food and the Navy - how keeping sailors alive for months at sea led to culinary and technological innovation in the kitchen; how to make the perfect "gloopy" stock; the hotly-contested authentic recipe for 'scouse' stew, and recipe book art - what food illustrations and photographs tell us about the changing social aspirations of the day.
On the panel are: James "Jocky" Petrie, once Head of Creative Development at Heston Blumenthal's 'Fat Duck' restaurant, Rachel McCormack, cook and Catalan cuisine specialist, Tim Hayward, D.I.Y. food adventurer, and Dr Annie Gray, our resident food historian.
Food Consultant: Anna Colquhoun
Produced by Victoria Shepherd
Assistant Producer: Darby Dorras
A Somethin' Else production for 大象传媒 Radio 4.
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Clips
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The best uses for elderflower (after cordial)
Duration: 01:15
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An intriguing alternative to dairy
Duration: 00:19
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The best way to store and preserve eggs
Duration: 00:31
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How to make 'portable soup'
Duration: 00:57
Broadcasts
- Sat 10 May 2014 10:30大象传媒 Radio 4
- Tue 13 May 2014 15:00大象传媒 Radio 4
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The Kitchen Cabinet
Jay Rayner hosts a culinary panel show packed full of tasty titbits.
