The Kitchen Cabinet

Student cooking - the panel reminisce about the worst thing they have ever cooked. Other topics include: traditional feasting rituals, using up post-Christmas cheeses and what really constitutes 'fasting'.

Hangover cures, detox diets, Bath Buns, cooking on a budget and much more are covered this week.

Christmas eating - including the best ways of cooking and carving a turkey, vegetarian options for Christmas dinner and if it's possible to shoe-horn deep-frying into Christmas cooking.

Custard and favourite condiments are two of the topics covered this week. Jay Rayner is joined by Angela Hartnett, Annie Gray, Henry Dimbleby and Angela Malik.

Faggots and peas and laverbread are two of the South Wales culinary traditions discussed in the programme. Also tackled are whether it's safe to eat pork that's pink in the middle and how eating a lot of chilli could make you a masochist.

Oysters - Where can you find the best? How much salt to use when seasoning, exciting things to do with apples, and how to improve taste when cooking with root vegetables are some of the quandaries covered this week.

Jay Rayner hosts a special edition of the food panel show recorded at Edinburgh Festival Fringe. This episode also features food writer and Scottish chef Sue Lawrence as a guest panellist

The team are in Cumbria discussing damsons, salt marsh lamb, and Morecambe Bay Shrimps as well as taking questions on all aspects of cooking and eating.

The Kitchen Cabinet is in Newcastle to tie in with the Eat! Newcastle-Gateshead festival. The team takes questions on ingredients and food traditions in the North East.

The Kitchen Cabinet is in Brighton. As well as talking about ice cream beyond the seaside cone, the team takes questions on all aspects of cooking.

The Kitchen Cabinet are in Bristol ahead of the city's annual Grillstock festival, which finds barbeque enthusiasts from around the world flocking to the West Country. As well as discussing the science behind what makes the perfect barbeque, the panellists field questions on all aspects of grilling and cooking on an open flame.

This week The Kitchen Cabinet is in Rye, as part of Rye Bay Scallop Week, so the panel will be talking about all things seafood.

This week The Kitchen Cabinet is in Melton Mowbray, a market town that describes itself as 'the UK's rural capital of food and drink', which is known worldwide for its pork pies, and its tradition of making Stilton cheese. As well as pies and cheese, inspired by the fact that today is Shrove Tuesday or Mardi Gras, the panel will also be talking about pancakes.