Jay Rayner and his panel of chefs, cooks and writers are offering their best culinary advice from Stoke-on-Trent. Joining him to debate the do’s and don’ts of cooking, chopping and crumble topping, are Dr Zoe Laughlin, Rob Owen Brown, Melissa Thompson and Melek Erdal. The panellists advise on what to do with a glut of mint, marvel at Melissa’s dehydration techniques, and parley over what truly belongs in a full English breakfast. We also hear about the award-winning delicacy, Staffordshire cheese. Meanwhile, Jay chats to Ibrahim Jabarkhel from a local Afghan restaurant, Karwan, about the key flavours, ingredients and dishes of traditional Afghan cookery. Assistant Producer: Dulcie Whadcock Producer: Bethany Hocken Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of chefs, cooks and writers are in the army town of Aldershot answering questions from a crowd of eager home cooks. Jay is joined by specialist in Mauritian food, Shelina Permaloo, materials expert Dr Zoe Laughlin and chefs Sophie Wright and James "Jocky" Petrie. The panellists put their minds to an array of cookery concerns, including things to do with blackberries, the best way to give flavour to calamari, and the crucial debate - does oven temperature really matter? Inspired by Aldershot's monument to the Duke of Wellington, the panel also discusses the multi-step method behind the perfect beef wellington and how to avoid a soggy bottom. Jay stops to chat to TV presenter and member of the British Army Reserve, Jimmy de Ville who reveals the most inventive modes of cooking while on army duty, what an army lunch may consist of, and the key elements of military ration packs.

Jay Rayner and his panel of culinary experts are in South Lambeth, the home of London's 'Little Portugal'. Joining Jay to offer their best tips, tricks and recipes are chefs, cooks and food writers Melek Erdal, Jordan Bourke, Lerato Umah-Shaylor and Andi Oliver. The panellists share their best ideas for using a pressure cooker and the fool proof way to make homemade piri-piri seasoning, and offer their own twist on the beloved margarita cocktail. They also discuss some alternative uses for date syrup, and why we’re constantly instructed in recipes to tear, not chop, basil. Alongside the panel’s advice, Jay chats to local Portuguese chef Diogo Durães, from O Cantinho De Portugal, Stockwell who teaches us about the breadth and regionality of Portuguese cuisine. We also hear about the key ingredients in Portuguese cooking, and his best recipe for the garlicky bread-based soup, Açorda. Producer: Bethany Hocken Assistant Producer: Rahnee Prescod A Somethin’ Else production for BBC Radio 4