麻豆约拍

Jay Rayner and the team travel to Manchester for this week's episode of Radio 4's culinary panel programme. Answering questions from the audience are food scientist Peter Barham, restaurateur Henry Dimbleby, chef Sophie Wright and food writer Tim Hayward.

As well as giving us their views on how to cook the perfect poached egg and the age-old dilemma of whether to add the pasta to the sauce or vice versa, the panel taste Manchester's own spin on the Scotch Egg, discuss the history of Black Pudding, the origins of cordials in the Temperance Movement and the best way to eat an Eccles Cake.

Food Consultant: Anna Colquhoun.

Produced by Peggy Sutton.
A Somethin' Else production for 麻豆约拍 Radio 4.