
Swansea
07/30/22 • 27 min
Previous Episode

The Royal Institution
Jay Rayner and a panel of culinary experts visit the Royal Institution, London. Angela Hartnett, Tim Anderson, Shelina Permalloo and Professor Barry Smith are on hand to answer questions from keen cooks. Like the inventors at the Royal Institution before them, the panellists share their Eureka moments in the kitchen and their top salad-dressing secrets. In an auditory experiment, Professor Barry Smith explains the relationship we have between taste and crunch. Joining the panel this week is Royal Institution Curator of Collections, Charlotte New, who tells us the story of the Count that invented Sous Vide cooking. Producer - Jemima Rathbone Assistant Producer - Aniya Das A Somethin' Else production for BBC Radio 4
Next Episode

Oxford
Jay Rayner and his panel of food experts don their thinking caps as they take a trip to the city of spires and quiet learning - Oxford. Sophie Wright, Andi Oliver, Tim Hayward, and Zoe Laughlin answer questions from the audience. This week, The Kitchen Cabinet team considers the best recipes for chickpea flour, how best to use fruit syrups in your cooking, and delicious vegan alternatives to gelatine in jelly babies. Joining the team to discuss the fascinating food traditions at the Oxford University colleges is Librarian Matthew Shaw, alongside Justin Gildea, who talks passionately about the uses for oxtail. Producer - Jemima Rathbone Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4
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