Summary
Jay Rayner and a panel of chefs, cooks and food writers are at the Bridport Arts Centre in Dorset discussing local favourites- Dorset Knobs and blue vinny cheese. Joining Jay to offer their tips, recipes and techniques are Melissa Thompson, Melek Erdal, Jocky Petrie and Shelina Permaloo.
The panellists share their favourite recipes involving quail and the best ways to use up a large supply of crackers, and discuss the question 'why does tomato ketchup exist?'. We also hear some useful tips for assessing the spiciness of a chilli and whether the panel are for or against minimalist restaurant menus.
Producer: Matt Smith Assistant Producer: Dulcie Whadcock
A Somethin’ Else production for BBC Radio 4
Transcript
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| 0:00.0 | Hello, it's Lucy Worsley here and we're back with a brand new series of ladies swindlers. |
| 0:07.5 | Promise never to mention a word of what is going on. |
| 0:10.1 | Join me and my all-female team of detectives as we revisit the audacious crimes of women trying to make it in a world made for men. |
| 0:19.5 | This is a story of working class women trying to get by. |
| 0:24.4 | This is survival. |
| 0:25.3 | Join me for the second season of Lady Swindlers, where true crime meets history with a twist. |
| 0:31.4 | Listen first on BBC Sounds. |
| 0:36.3 | BBC Sounds, music, Radio, Podcasts. |
| 0:40.9 | Hello, and welcome to the kitchen cabinet. This week, we've come to Bridport in Dorset, |
| 0:45.1 | a mile inland from the Jurassic Coast. Bridport is a historic market town with its roots in |
| 0:49.9 | Saxon Times, featuring as Port Breedy and Thomas Hardy's Wessex novels. So expect poetic licence from today's panel of food writers and cooks. |
| 0:57.7 | And they are James Jockey Petrie, Shalina Permolu, Millic Erdle, and Dorset local Melissa Thompson. |
| 1:02.6 | Ladies and gentlemen, your kitchen cabinet panel. |
| 1:04.6 | The Jurassic Coast is iconic, exposed, beautiful and craggy all at the same time, much like today's panel. |
| 1:21.2 | It's also a world heritage site granted legal protection, which means you can't mess with it. |
| 1:26.2 | So, panel, let's apply this concept to food |
| 1:28.7 | what one dish or ingredient should have world heritage status and therefore should not be toyed with |
| 1:34.8 | jockey i think i would start with the trifle probably early days started in the 1500s as a syllabub |
| 1:41.0 | and over the years or over the centuries, more and more layers has been added |
| 1:44.8 | onto it. So it's like a piece of history itself, which for me would be a sponge on the bottom |
| 1:49.4 | soaked in like a green tea syrup, and then I'd have a strawberry and chamomile jelly, on top of that |
| 1:55.1 | of an olive oil biscuit, and then I'll finish with a little bit of a saffron custard, and then |
... |
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