Postbag
The Kitchen Cabinet
BBC
4.6 • 726 Ratings
🗓️ 16 May 2026
⏱️ 28 minutes
🔗️ Recording | iTunes | RSS
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Summary
Jay Rayner is joined by Jeremy Pang, Sophie Wright, Melek Erdal and Jocky Petrie in the studio for a postbag special, tackling listeners’ questions on everything from leftover chocolate bars to kitchen design.
They kick things off with a classic dilemma - what to do with a surplus of mini Bounty bars. Creative ideas range from indulgent milkshakes and ice cream, to coconut‑infused vodka and homemade fudge.
They also dive into more savoury territory, sharing tips on cooking herring roes and turning tins of sardines in tomato sauce into everything from bolognese to Southeast Asian‑inspired dishes.
A listener’s concerns about Jerusalem artichokes spark a lively discussion about foods that come with side effects, before the panellists discuss what kitchen essentials are truly non‑negotiable.
Elsewhere, there’s advice on rescuing overcooked vegetables (including bubble and squeak, pakoras and biryani) and a final look at the clothes and comforts that make cooking at home just that bit easier.
Producer: Dan Cocker Assistant Producer: William Norton
A Somethin' Else production for BBC Radio 4
Transcript
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| 0:00.0 | BBC Sounds, music, radio, podcasts. |
| 0:07.3 | On BBC Sounds, there are podcasts to help you look after your body and your mind. |
| 0:12.7 | From increasing your immunity to feeling more confident. |
| 0:16.6 | Or tips on how to focus. |
| 0:18.5 | Sorry, what will you say? |
| 0:19.7 | If it matters to you, it matters to us. |
| 0:22.6 | Feel good inside of them. |
| 0:24.3 | With What's Up Docs. |
| 0:25.8 | And Complex with Kimberly Wilson. |
| 0:27.9 | Listen on BBC Sounds. |
| 0:30.7 | Hello and welcome to our final episode of this series of The Kitchen Cabinet. |
| 0:34.2 | We're back in the safe space of a windowless radio studio, an oral refuge where our team of diligent food experts are given free range to ruminate on the culinary world's hot food topics or cold food topics as we do those as well. Joining me to stir through questions sent from you, our dear listeners to the TKC email inbox are four cooks and food writers, Jeremy Pang, so if you write, Melik Erdle and Jockey Petrie. Hello, my dears. Hello. Lovely to have you. The 50-second series of the kitchen cabinet has covered a vibrant mix of topics from Cambodian food in Stockport to pecker melons and barbecue pork in Swindon. However, let's cut to the questions that broke the TKC email inbox this week. |
| 1:13.4 | And panel, I think you'll agree, this is a query that has the potential to upend the food |
| 1:17.7 | of us. |
| 1:18.1 | It comes from Sarah Stannard. |
| 1:19.8 | She says, any suggestions for recipes using up leftover mini bounty bars? |
| 1:25.7 | I'm not sure why she has so many mini bounty bars. |
| 1:30.5 | Other chocolate bars are available, |
| 1:32.1 | though not necessarily of sweet and desiccated coconut covered in dark chocolate, |
| 1:36.6 | I think it is, with a bounty bar. |
| 1:38.3 | How can we ease poor Sarah's desiccated coconut woe? |
| 1:44.8 | It has to be said, Sophie, you just pulled a bit of a face at the very thought of it. I quite like a bounty bar, especially the little one. I would never buy a large one. But if there's one knocking about in the bottom of a bowl, I don't mind tucking into that. They do tend to be the ones that are left over in my house, I must say. But we've now got a lot of them. And you are on this panel to provide us with great ideas. |
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