麻豆社

Jay Rayner is joined by chefs, cooks and food writers, Tim Hayward, Lerato, Melissa Thompson and Angela Gray at the Swindon Arts Centre to talk roast pork, tuna and the items they would add to a railway buffet.

With Swindon鈥檚 pig鈥慼ill roots in mind, the panellists explore what makes the perfect roast pork, from choosing the right cut to methods of achieving proper crackling.

They also discuss how cheesy a cheesecake should really be, whether steaks should be thick or thin, and relive some discomfort as they describe the foods that they feel should never be eaten cold.

And, as World Tuna Day approaches, opinions are divided on canned tuna, with the panel debating oil versus brine and offering ideas to take this ingredient far beyond the realms of tuna mayo and pasta bakes.

Producer: Dan Cocker
Assistant Producer: William Norton

A Somethin' Else production for 麻豆社 Radio 4