Kitchen Caf\u00e9, The [Radio Scotland]

Episodes

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2018041220180415 (RS)

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

20180412

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

20180524

Scotland's National Chef Gary Maclean joins Simon Preston to explore cooking with kids.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Gary Maclean joins Simon Preston and a class of budding future chefs from Our Lady of the Rosary Primary School in Glasgow to cook up a vegetable risotto for lunch. Gary talks about his role as Scotland's first National Chef and what he hopes he can achieve for Scotland as a food nation. He'll also be talking about the Food for Thought project and how its bringing business and schools together to change how we think about our food.

Meanwhile pupils from another Glasgow school, Garnetbank, are busy taking their new cookery skills to the next level but turning cookery classes into their own Youtube films.

A Kitchen Cafe Christmas20171221

The Kitchen Cafe team gather for an international Christmas feast.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

A Kitchen Cafe Christmas2017122120171224 (RS)

The Kitchen Cafe team gather for an international Christmas feast.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Brain Food2018050320180506 (RS)

Students Maeve and Cameron help chef Neil Forbes rustle up some food for thought.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Stress, Anxiety, Pressure, Worry, Oh and not forgetting the dread.... Yes, it's that time of year when students all over the country have got their heads buried deep in books preparing for exams so on this week's Kitchen Cafe, Chef Neil Forbes is joined by nutritionist Dr Laura Wyness to give university students Maeve and Cameron lots of practical advice on how to keep their brains and bodies firing on all cylinders.

Brain Food20180503

Students Maeve and Cameron help chef Neil Forbes rustle up some food for thought.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Stress, Anxiety, Pressure, Worry, Oh and not forgetting the dread.... Yes, it's that time of year when students all over the country have got their heads buried deep in books preparing for exams so on this week's Kitchen Cafe, Chef Neil Forbes is joined by nutritionist Dr Laura Wyness to give university students Maeve and Cameron lots of practical advice on how to keep their brains and bodies firing on all cylinders.

Brain Food2018050320180506 (RS)

Students Maeve and Cameron help chef Neil Forbes rustle up some food for thought.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Stress, Anxiety, Pressure, Worry, Oh and not forgetting the dread.... Yes, it's that time of year when students all over the country have got their heads buried deep in books preparing for exams so on this week's Kitchen Cafe, Chef Neil Forbes is joined by nutritionist Dr Laura Wyness to give university students Maeve and Cameron lots of practical advice on how to keep their brains and bodies firing on all cylinders.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

Caravan Forage2018060720180610 (RS)

Ghillie Basan and Pennie Latin go foraging for ingredients at a caravan site near Dornoch.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

This week on the kitchen café we are on a summer holiday forage. No not a forage where you pull up leaves, rinse of dog wee, and pretend dandelions really do taste great, oh no, this week Ghillie Basan and Pennie Latin are foraging for ingredients among the holiday makers at Granny's Heilan Hame in Embo just north of Dornoch and they'll be trying to convince them that a holiday from home doesn't need to be a holiday from eating great homemade food. Also, one great thing about going away is it gives you a chance to discover local foods, in particular local cheeses. And Scotland does great cheese! Frankie Vaughan caught up with roving fromagiere Phoebe Weller to find out more about which Scottish cheeses to look out for this summer...

Caravan Forage20180607

Ghillie Basan and Pennie Latin go foraging for ingredients at a caravan site near Dornoch.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

This week on the kitchen café we are on a summer holiday forage. No not a forage where you pull up leaves, rinse of dog wee, and pretend dandelions really do taste great, oh no, this week Ghillie Basan and Pennie Latin are foraging for ingredients among the holiday makers at Granny's Heilan Hame in Embo just north of Dornoch and they'll be trying to convince them that a holiday from home doesn't need to be a holiday from eating great homemade food. Also, one great thing about going away is it gives you a chance to discover local foods, in particular local cheeses. And Scotland does great cheese! Frankie Vaughan caught up with roving fromagiere Phoebe Weller to find out more about which Scottish cheeses to look out for this summer...

Connecting Communities2018051720180520 (RS)

Sumayya Usmani hears how food is connecting communities throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Whether its breakfast, lunch or dinner, Food is something that unites us all, it's often at the heart of family life. This week on the Kitchen Café Sumayya Usmani visits the Glasgow Gurdwara, a Sikh temple in Glasgow to see how food is not just bringing families together, but entire communities. Also, Simon Preston meets up with Emma Black, project coordinator of Meal Makers, an organisation that is connecting elderly people with volunteer cooks throughout Scotland.

Connecting Communities20180517

Sumayya Usmani hears how food is connecting communities throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Whether its breakfast, lunch or dinner, Food is something that unites us all, it's often at the heart of family life. This week on the Kitchen Café Sumayya Usmani visits the Glasgow Gurdwara, a Sikh temple in Glasgow to see how food is not just bringing families together, but entire communities. Also, Simon Preston meets up with Emma Black, project coordinator of Meal Makers, an organisation that is connecting elderly people with volunteer cooks throughout Scotland.

Connecting Communities2018051720180520 (RS)

Sumayya Usmani hears how food is connecting communities throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Whether its breakfast, lunch or dinner, Food is something that unites us all, it's often at the heart of family life. This week on the Kitchen Café Sumayya Usmani visits the Glasgow Gurdwara, a Sikh temple in Glasgow to see how food is not just bringing families together, but entire communities. Also, Simon Preston meets up with Emma Black, project coordinator of Meal Makers, an organisation that is connecting elderly people with volunteer cooks throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

Connecting Communities2018051720180520 (RS)

Sumayya Usmani hears how food is connecting communities throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Whether its breakfast, lunch or dinner, Food is something that unites us all, it's often at the heart of family life. This week on the Kitchen Café Sumayya Usmani visits the Glasgow Gurdwara, a Sikh temple in Glasgow to see how food is not just bringing families together, but entire communities. Also, Simon Preston meets up with Emma Black, project coordinator of Meal Makers, an organisation that is connecting elderly people with volunteer cooks throughout Scotland.

Connecting Communities20180517

Sumayya Usmani hears how food is connecting communities throughout Scotland.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Whether its breakfast, lunch or dinner, Food is something that unites us all, it's often at the heart of family life. This week on the Kitchen Café Sumayya Usmani visits the Glasgow Gurdwara, a Sikh temple in Glasgow to see how food is not just bringing families together, but entire communities. Also, Simon Preston meets up with Emma Black, project coordinator of Meal Makers, an organisation that is connecting elderly people with volunteer cooks throughout Scotland.

Crab and Lobster2018041220180415 (RS)

Simon Preston goes from creel to kitchen with two seafood giants, crab and lobster.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Simon Preston goes from creel to kitchen with two of Scotland's seafood goliaths, crab and lobster. One perhaps seen as too luxurious for the everyday and the other so intimidating many of us wouldn't know where to start picking through its carapace and claws for its soft sweet white meat or the strong rich brown meat.

But could all that change? Starting on the harbour wall in North Berwick Simon explores a local lobster hatchery. Set up and run by fishermen it's aim is to give nature a helping hand in increasing the local lobster population because they recognise the value of the lobster to the local community. It has led to lobster becoming a local delicacy enjoyed by all who visit the village.

At the other end of the price range local brown crab is becoming more and more popular. But it's the cracked claws that people want to buy. Determined to find every last morsel from the shell Dan Holland heads north to Kylesku to find out how to pick a crab, claw meat, white meat and the beautifully rich hidden away brown meat.

In her Kitchen at home Sumayya Usmani uses some of the white crab meat to make a quick orange dressed crab and paprika potato salad hash while Ghillie Basan recalls collecting crabs across the sandy shores of the Indian Ocean as a child and a crab ice cream as she scuttles round the world with a look at crustacean cuisine.

Crab and Lobster20180412

Simon Preston goes from creel to kitchen with two seafood giants, crab and lobster.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Simon Preston goes from creel to kitchen with two of Scotland's seafood goliaths, crab and lobster. One perhaps seen as too luxurious for the everyday and the other so intimidating many of us wouldn't know where to start picking through its carapace and claws for its soft sweet white meat or the strong rich brown meat.

But could all that change? Starting on the harbour wall in North Berwick Simon explores a local lobster hatchery. Set up and run by fishermen it's aim is to give nature a helping hand in increasing the local lobster population because they recognise the value of the lobster to the local community. It has led to lobster becoming a local delicacy enjoyed by all who visit the village.

At the other end of the price range local brown crab is becoming more and more popular. But it's the cracked claws that people want to buy. Determined to find every last morsel from the shell Dan Holland heads north to Kylesku to find out how to pick a crab, claw meat, white meat and the beautifully rich hidden away brown meat.

In her Kitchen at home Sumayya Usmani uses some of the white crab meat to make a quick orange dressed crab and paprika potato salad hash while Ghillie Basan recalls collecting crabs across the sandy shores of the Indian Ocean as a child and a crab ice cream as she scuttles round the world with a look at crustacean cuisine.

Crab And Lobster2018041220180415 (RS)

Simon Preston goes from creel to kitchen with two seafood giants, crab and lobster.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Simon Preston goes from creel to kitchen with two of Scotland's seafood goliaths, crab and lobster. One perhaps seen as too luxurious for the everyday and the other so intimidating many of us wouldn't know where to start picking through its carapace and claws for its soft sweet white meat or the strong rich brown meat.

But could all that change? Starting on the harbour wall in North Berwick Simon explores a local lobster hatchery. Set up and run by fishermen it's aim is to give nature a helping hand in increasing the local lobster population because they recognise the value of the lobster to the local community. It has led to lobster becoming a local delicacy enjoyed by all who visit the village.

At the other end of the price range local brown crab is becoming more and more popular. But it's the cracked claws that people want to buy. Determined to find every last morsel from the shell Dan Holland heads north to Kylesku to find out how to pick a crab, claw meat, white meat and the beautifully rich hidden away brown meat.

In her Kitchen at home Sumayya Usmani uses some of the white crab meat to make a quick orange dressed crab and paprika potato salad hash while Ghillie Basan recalls collecting crabs across the sandy shores of the Indian Ocean as a child and a crab ice cream as she scuttles round the world with a look at crustacean cuisine.

Curry Club2018032920180401 (RS)

Ghillie Basan and Sumayya Usmani explore chocolate and spice with Charlotte Flower.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

For some people Easter is about chocolate eggs, on The Curry Club we're crazy about chocolate and spices. From the traditional chocolate and ginger to the experimental chocolate and Nepalese Timur, chocolatier Charlotte Flower takes Sumayya and Ghillie on flavour expedition around her world of combining spices and wild flavours with chocolate. But what spice would Ghillie and Sumayya really like to combine with chocolate? They set Charlotte a spiced chocolate challenge.

Ghillie makes a Nepalese egg curry while Charlotte recalls her time living in Nepal and the food she so enjoyed eating there, which for part of the time was based solely on potatoes and onions.

Want some curry comfort food for those lazy evenings on the sofa with some poppadoms? Elgin based sisters Sharan Dhesi and Manju Dhesi-Dhami make a very quick Masala Jhinga.

Disaster Chef2018040520180408 (RS)

Kaye Adams talks about how she's turned her cooking calamities into culinary delights.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Master Chef? Or Disaster chef! How confident are you in the kitchen? Simon Preston is joined by best friends Kaye Adams and Nadia Sawalha to hear how they've written a cook book which has turned Kaye's cooking calamities.... into culinary delights. Also, someone else who's never felt entirely at home in the kitchen is producer Phil so hoping to conquer his culinary demons, he met up with his pal Raymond Smart, who also happens to be blind for a master-class in confident cooking...

Disaster Chef20180405

Kaye Adams talks about how she's turned her cooking calamities into culinary delights.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Master Chef? Or Disaster chef! How confident are you in the kitchen? Simon Preston is joined by best friends Kaye Adams and Nadia Sawalha to hear how they've written a cook book which has turned Kaye's cooking calamities.... into culinary delights. Also, someone else who's never felt entirely at home in the kitchen is producer Phil so hoping to conquer his culinary demons, he met up with his pal Raymond Smart, who also happens to be blind for a master-class in confident cooking...

Eggs20180614

Boiled, fried and poached eggs. Neil Forbes and Simon Preston enjoy the ultimate fast food

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

There aren't many ingredients in the kitchen that are so versatile. There aren't many ingredients in the kitchen that can be so easy to get so wrong. But whether you are making an omelette, a meringue or simply boiling them, eggs are part of our daily diet.

We consume millions of eggs each year and for some the labelling we find in the supermarket about the different types of egg can be confusing. Simon Preston goes to an egg farm to find out about the differences and what they mean to the taste of the eggs.

Back in the kitchen, Neil Forbes gives us a quick masterclass in the art of the perfect poached, a brilliant boiled, super scrambled and fantastically fried eggs.

If you've ever wondered about whether you should keep your eggs in the fridge or not or if a duck egg might be better to use in your baking than a hen's eggs then Fiona Burrell has some perfect eggy do's and dont's.

Eggs2018061420180617 (RS)

Boiled, fried and poached eggs. Neil Forbes and Simon Preston enjoy the ultimate fast food

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

There aren't many ingredients in the kitchen that are so versatile. There aren't many ingredients in the kitchen that can be so easy to get so wrong. But whether you are making an omelette, a meringue or simply boiling them, eggs are part of our daily diet.

We consume millions of eggs each year and for some the labelling we find in the supermarket about the different types of egg can be confusing. Simon Preston goes to an egg farm to find out about the differences and what they mean to the taste of the eggs.

Back in the kitchen, Neil Forbes gives us a quick masterclass in the art of the perfect poached, a brilliant boiled, super scrambled and fantastically fried eggs.

If you've ever wondered about whether you should keep your eggs in the fridge or not or if a duck egg might be better to use in your baking than a hen's eggs then Fiona Burrell has some perfect eggy do's and dont's.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Food and Mood20180301

Simon Preston meets Melissa Hemsley to celebrate her new book 'Eat Happy'.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Honey20180621
Honey20180621

Neil Forbes explores the versatility of one of the jewels in our Scottish larder, honey.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

There's a real buzz about this week's Kitchen Café! Chef Neil Forbes and gardening expert Nicola Singleton explore the versatility of one of the jewels in our Scottish larder, honey! Also, Ghillie Basan speaks to food writer Liz Ashworth about Scotland's historical relationship with honey while Megan Lancaster visits bee keeper Mark Noonan in Blairgowrie to find out why some honey cost more than others.

Honey2018062120180624 (RS)

Neil Forbes explores the versatility of one of the jewels in our Scottish larder, honey.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

There's a real buzz about this week's Kitchen Café! Chef Neil Forbes and gardening expert Nicola Singleton explore the versatility of one of the jewels in our Scottish larder, honey! Also, Ghillie Basan speaks to food writer Liz Ashworth about Scotland's historical relationship with honey while Megan Lancaster visits bee keeper Mark Noonan in Blairgowrie to find out why some honey cost more than others.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

Lemonade, Lassi and Kombucha - DIY summer drinks!2018070520180708 (RS)

Ghillie Basan raises a glass to summer in a celebration of seasonal drinks.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

This week spice expert Ghillie Basan and the team are delving into the world of DIY summer drinks. From Kombucha to lassi and homemade lemonade. Simon Preston's continuing his series on summer wines with a look at great white wines while Kiwi chef in the Cairngorms Kirsten Gilmour shares the secrets behind her sensational pops, presses, juices and award winning smoothies!

Kick back, raise a glass and quench your thirst with the Kitchen Café team!

Lemonade, Lassi and Kombucha - DIY summer drinks!20180705

Ghillie Basan raises a glass to summer in a celebration of seasonal drinks.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

This week spice expert Ghillie Basan and the team are delving into the world of DIY summer drinks. From Kombucha to lassi and homemade lemonade. Simon Preston's continuing his series on summer wines with a look at great white wines while Kiwi chef in the Cairngorms Kirsten Gilmour shares the secrets behind her sensational pops, presses, juices and award winning smoothies!

Kick back, raise a glass and quench your thirst with the Kitchen Café team!

Lemonade, Lassi And Kombucha - Diy Summer Drinks!2018070520180708 (RS)

Ghillie Basan raises a glass to summer in a celebration of seasonal drinks.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

This week spice expert Ghillie Basan and the team are delving into the world of DIY summer drinks. From Kombucha to lassi and homemade lemonade. Simon Preston's continuing his series on summer wines with a look at great white wines while Kiwi chef in the Cairngorms Kirsten Gilmour shares the secrets behind her sensational pops, presses, juices and award winning smoothies!

Kick back, raise a glass and quench your thirst with the Kitchen Café team!

Madhur Jaffrey joins the Curry Club20171228

Madhur Jaffrey joins Ghillie Basan and Sumayya Usmani on The Kitchen Cafe Curry Club.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

In this special Curry Club, Ghillie Basan and Sumayya Usmani are joined by the Queen of curry, Madhur Jaffrey.

Since the moment she first appeared on our TV screens over 35 years ago Madhur made curry go mainstream. She has influenced has influenced home cooks and chefs throughout the western world. Yet lots of her food is deliciously simple, as Ghillie and Summaya find out when Madhur makes them Bazaari Aloo, a version of potatoes with cumin and asafetida

Throughout the programme they explore how food gives you a sense of identity, the role it plays in defining community and their mutual love of spice.

Mothers' Day20180308

Neil Forbes and Flora Shedden celebrate Mothers' Day with Larah Bross of Bross Bagels.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Mothers' Day2018030820180311 (RS)

Neil Forbes and Flora Shedden celebrate Mothers' Day with Larah Bross of Bross Bagels.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Neil Forbes and Flora Shedden celebrate Mothers' Day with Larah Bross of Bross Bagels. Having grown up in a Jewish family, Larah can testify to the key role that mothers play in Jewish food culture. Sumayya Usmani digs deeper into Jewish food traditions with Glasgow mother Sora Jacobs, while Frankie Vaughan meets Sarah Bodenheim, Jewish Student Chaplin for Scotland, as she prepares a Shabbat dinner.

Mothers' Day20180308

Neil Forbes and Flora Shedden celebrate Mothers' Day with Larah Bross of Bross Bagels.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Neil Forbes and Flora Shedden celebrate Mothers' Day with Larah Bross of Bross Bagels. Having grown up in a Jewish family, Larah can testify to the key role that mothers play in Jewish food culture. Sumayya Usmani digs deeper into Jewish food traditions with Glasgow mother Sora Jacobs, while Frankie Vaughan meets Sarah Bodenheim, Jewish Student Chaplin for Scotland, as she prepares a Shabbat dinner.

Raw Food20180315

Neil Forbes celebrates food in its freshest form, raw.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Raw Food2018031520180318 (RS)

Neil Forbes celebrates food in its freshest form, raw.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Spring is in the air so this week Neil Forbes is joined by raw baker Laurianne Giteau to celebrate food in its freshest form, raw. Gardening expert Nicola Singleton takes a stroll round Neil's garden to see what jobs need done and Ghillie Basan talks to Kaori Simpson from Harajuku Kitchen about the Japanese philosophy behind eating raw food.

Raw Food20180315

Neil Forbes celebrates food in its freshest form, raw.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Spring is in the air so this week Neil Forbes is joined by raw baker Laurianne Giteau to celebrate food in its freshest form, raw. Gardening expert Nicola Singleton takes a stroll round Neil's garden to see what jobs need done and Ghillie Basan talks to Kaori Simpson from Harajuku Kitchen about the Japanese philosophy behind eating raw food.

Recipe Collection - surprising soup, marvellous cous cous, lamb's liver and slump for afters!2018051020180513 (RS)

Delicious recipes from Michael Smith, Sue Lawrence and Christopher Trotter!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Pennie Latin introduces this delicious dive into the Kitchen Cafe recipe collection with top Skye chef Michael Smith, writer Sue Lawrence, food consultant and writer Christopher Trotter and international spice expert Ghillie Basan. So if you're bored of cooking the same thing week after week and are after inspiration you've come to the perfect place! This week Sue Lawrence is on the starter, a sensational pear and red pepper soup. Chef Michael Smith draws on his wife's north African heritage to show us how to make the perfect cous cous. Staying in North Africa Ghillie Basan gives us the low down on ras el hanout spice mix then Christopher Trotter treats us to lamb's liver with lime. And if you've still got room after all that then how about a favourite family recipe from Pennie's own kitchen, berry slump!

Recipe Collection - surprising soup, marvellous cous cous, lamb's liver and slump for afters!20180510

Delicious recipes from Michael Smith, Sue Lawrence and Christopher Trotter!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Pennie Latin introduces this delicious dive into the Kitchen Cafe recipe collection with top Skye chef Michael Smith, writer Sue Lawrence, food consultant and writer Christopher Trotter and international spice expert Ghillie Basan. So if you're bored of cooking the same thing week after week and are after inspiration you've come to the perfect place! This week Sue Lawrence is on the starter, a sensational pear and red pepper soup. Chef Michael Smith draws on his wife's north African heritage to show us how to make the perfect cous cous. Staying in North Africa Ghillie Basan gives us the low down on ras el hanout spice mix then Christopher Trotter treats us to lamb's liver with lime. And if you've still got room after all that then how about a favourite family recipe from Pennie's own kitchen, berry slump!

Scotland's National Chef2018052420180527 (RS)

Gary Maclean joins Simon Preston to explore cooking with kids.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Gary Maclean joins Simon Preston and a class of budding future chefs from Our Lady of the Rosary Primary School in Glasgow to cook up a vegetable risotto for lunch. Gary talks about his role as Scotland's first National Chef and what he hopes he can achieve for Scotland as a food nation. He'll also be talking about the Food for Thought project and how its bringing business and schools together to change how we think about our food.

Meanwhile pupils from another Glasgow school, Garnetbank, are busy taking their new cookery skills to the next level but turning cookery classes into their own Youtube films.

Scotland's National Chef Gary Maclean joins Simon Preston to explore cooking with kids.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Gary Maclean joins Simon Preston and a class of budding future chefs from Our Lady of the Rosary Primary School in Glasgow to cook up a vegetable risotto for lunch. Gary talks about his role as Scotland's first National Chef and what he hopes he can achieve for Scotland as a food nation. He'll also be talking about the Food for Thought project and how its bringing business and schools together to change how we think about our food.

Meanwhile pupils from another Glasgow school, Garnetbank, are busy taking their new cookery skills to the next level but turning cookery classes into their own Youtube films.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

Scotland's National Chef20180524

Scotland's National Chef Gary Maclean joins Simon Preston to explore cooking with kids.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Gary Maclean joins Simon Preston and a class of budding future chefs from Our Lady of the Rosary Primary School in Glasgow to cook up a vegetable risotto for lunch. Gary talks about his role as Scotland's first National Chef and what he hopes he can achieve for Scotland as a food nation. He'll also be talking about the Food for Thought project and how its bringing business and schools together to change how we think about our food.

Meanwhile pupils from another Glasgow school, Garnetbank, are busy taking their new cookery skills to the next level but turning cookery classes into their own Youtube films.

Smoke, Fire And Meat - Bbq Special2018071220180715 (RS)

Simon Preston at the culinary coalface trying to create authentic US-style BBQ.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Chef Peggy Brunache and food innovator Simon Preston fire up the barbecue and their imaginations as they attempt to recreate the tastes of a US style Barbecue pit using just a domestic oven and a £20 BBQ.

We hear from the Yorkshire couple who have fallen so far in love with the smokey flavours of US style outdoor eating they've imported a smoker and started up a BBQ Pit in Auldgirth in Dumfries.

Does Barbecue always mean beer? Not necessarily - Simon finds the red wines that can cope with even the smokiest flavours.

Peggy tells us about the history and regional variations in US barbecue culture. Why there is no such thing as "barbecue sauce" - we find out about three totally different authentic taste sensations that will enliven even the most wretched hunk of charred meat.

In a nod to our unpredictable weather we find out how to always be barbecue ready in just one hour.

Smoke, fire and meat - BBQ Special2018071220180715 (RS)

Simon Preston at the culinary coalface trying to create authentic US-style BBQ.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Chef Peggy Brunache and food innovator Simon Preston fire up the barbecue and their imaginations as they attempt to recreate the tastes of a US style Barbecue pit using just a domestic oven and a £20 BBQ.

We hear from the Yorkshire couple who have fallen so far in love with the smokey flavours of US style outdoor eating they've imported a smoker and started up a BBQ Pit in Auldgirth in Dumfries.

Does Barbecue always mean beer? Not necessarily - Simon finds the red wines that can cope with even the smokiest flavours.

Peggy tells us about the history and regional variations in US barbecue culture. Why there is no such thing as "barbecue sauce" - we find out about three totally different authentic taste sensations that will enliven even the most wretched hunk of charred meat.

In a nod to our unpredictable weather we find out how to always be barbecue ready in just one hour.

Smoke, fire and meat - BBQ Special20180712

Simon Preston at the culinary coalface trying to create authentic US-style BBQ.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Chef Peggy Brunache and food innovator Simon Preston fire up the barbecue and their imaginations as they attempt to recreate the tastes of a US style Barbecue pit using just a domestic oven and a £20 BBQ.

We hear from the Yorkshire couple who have fallen so far in love with the smokey flavours of US style outdoor eating they've imported a smoker and started up a BBQ Pit in Auldgirth in Dumfries.

Does Barbecue always mean beer? Not necessarily - Simon finds the red wines that can cope with even the smokiest flavours.

Peggy tells us about the history and regional variations in US barbecue culture. Why there is no such thing as "barbecue sauce" - we find out about three totally different authentic taste sensations that will enliven even the most wretched hunk of charred meat.

In a nod to our unpredictable weather we find out how to always be barbecue ready in just one hour.

Spring Tart, Malawian Coffee and Elgin's Mr T!20180419

Flora Shedden puts a zing into Spring with a sensational tart packed with minty freshness!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Flora Shedden puts a major zing into her Spring baking with a tart bursting with seasonal freshness. So if you want to find out how to make a tart which packs in the flavour with peas, caramelised shallots, spring onions, mint and Serrano ham then listen up!

Simon Preston's back on the road and this time he's stopping in Edinburgh Botanical Gardens for the story of how Malawi's coffee industry has its roots firmly planted in Scotland plus Ghillie Basan heads for Elgin to meet Mr T - the male Home Economics teacher who's persuading his pupils that its cool to be good at cooking.

Listen, learn, bake, eat and enjoy a packed Kitchen Café this week!

Spring Tart, Malawian Coffee And Elgin's Mr T!2018041920180422 (RS)

Flora Shedden puts a zing into Spring with a sensational tart packed with minty freshness!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Flora Shedden puts a major zing into her Spring baking with a tart bursting with seasonal freshness. So if you want to find out how to make a tart which packs in the flavour with peas, caramelised shallots, spring onions, mint and Serrano ham then listen up!

Simon Preston's back on the road and this time he's stopping in Edinburgh Botanical Gardens for the story of how Malawi's coffee industry has its roots firmly planted in Scotland plus Ghillie Basan heads for Elgin to meet Mr T - the male Home Economics teacher who's persuading his pupils that its cool to be good at cooking.

Listen, learn, bake, eat and enjoy a packed Kitchen Café this week!

Summer Chocolate, Rose wine and Oil Tasting!2018062820180701 (RS)

Flora Shedden goes in search of summer with chocolate, salad and a re-think on Rose wine!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Flora Shedden goes in search of summer flavours to put into chocolate with chocolatier Charlotte Flower; Simon Preston is learning to love Rose wines with a selection of deliciously different wines to look out for over the summer months plus Pennie Latin has a few lessons in how to taste olive oil from oil sommelier Wilma Grinsven - if you thought all oils were created pretty much equally, you're in for a surprise!

Summer Chocolate, Rose Wine And Oil Tasting!2018062820180701 (RS)

Flora Shedden goes in search of summer with chocolate, salad and a re-think on Rose wine!

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Flora Shedden goes in search of summer flavours to put into chocolate with chocolatier Charlotte Flower; Simon Preston is learning to love Rose wines with a selection of deliciously different wines to look out for over the summer months plus Pennie Latin has a few lessons in how to taste olive oil from oil sommelier Wilma Grinsven - if you thought all oils were created pretty much equally, you're in for a surprise!

Supertasters2018053120180603 (RS)

Simon Preston finds out how good his taste buds are when he forms part of a tasting panel.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

As this week's Kitchen Café is all about taste, Simon Preston visits the Scottish Centre for Food Development and Innovation at Queen Margaret University to find out about food tasting and testing. In a nutshell who decides what food appears on our supermarket shelves and whether we're likely to like it. Also, we'll be telling you all about a really simple test you can do at home to see if you're one of Scotland's elite supertasters.
When it comes to marrying sweet, sour, bitter, salty or umami, Thai food has it all. So Ghillie Basan and her daughter Yazzie are set to make your mouth water with one of their favourite Thai dishes...

Supertasters20180531

Simon Preston finds out how good his taste buds are when he forms part of a tasting panel.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

As this week's Kitchen Café is all about taste, Simon Preston visits the Scottish Centre for Food Development and Innovation at Queen Margaret University to find out about food tasting and testing. In a nutshell who decides what food appears on our supermarket shelves and whether we're likely to like it. Also, we'll be telling you all about a really simple test you can do at home to see if you're one of Scotland's elite supertasters.
When it comes to marrying sweet, sour, bitter, salty or umami, Thai food has it all. So Ghillie Basan and her daughter Yazzie are set to make your mouth water with one of their favourite Thai dishes...

Supertasters2018053120180603 (RS)

Simon Preston finds out how good his taste buds are when he forms part of a tasting panel.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

As this week's Kitchen Café is all about taste, Simon Preston visits the Scottish Centre for Food Development and Innovation at Queen Margaret University to find out about food tasting and testing. In a nutshell who decides what food appears on our supermarket shelves and whether we're likely to like it. Also, we'll be telling you all about a really simple test you can do at home to see if you're one of Scotland's elite supertasters.
When it comes to marrying sweet, sour, bitter, salty or umami, Thai food has it all. So Ghillie Basan and her daughter Yazzie are set to make your mouth water with one of their favourite Thai dishes...

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

Whisky for Beginners2018042620180429 (RS)

Enthusiast Roy Duff gives a beginner's guide in choosing the right whisky for you.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Chef Neil Forbes is joined by whisky enthusiast Roy Duff to give us a beginner's guide in choosing the right whisky for your palate and Ghillie Basan takes a trip to the heart of whisky country where she caught up with Ann Miller to hear how Speyside has developed such a strong identity as a whisky producing region.

Whisky for Beginners20180426

Enthusiast Roy Duff gives a beginner's guide in choosing the right whisky for you.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Chef Neil Forbes is joined by whisky enthusiast Roy Duff to give us a beginner's guide in choosing the right whisky for your palate and Ghillie Basan takes a trip to the heart of whisky country where she caught up with Ann Miller to hear how Speyside has developed such a strong identity as a whisky producing region.

Whisky For Beginners2018042620180429 (RS)

Enthusiast Roy Duff gives a beginner's guide in choosing the right whisky for you.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips.

Chef Neil Forbes is joined by whisky enthusiast Roy Duff to give us a beginner's guide in choosing the right whisky for your palate and Ghillie Basan takes a trip to the heart of whisky country where she caught up with Ann Miller to hear how Speyside has developed such a strong identity as a whisky producing region.

Flora Shedden, Neil Forbes and Sumayya Usmani celebrate Scotland's seasonal larder.

Flora Shedden, Neil Forbes, Sumayya Usmani, Ghillie Basan and Simon Preston - meet BBC Radio Scotland's Kitchen Café team of experts!

Bake Off's Flora Shedden, award winning chef Neil Forbes and acclaimed cookery writer Sumayya Usmani join forces with international spice expert Ghillie Basan and food innovator Simon Preston in this weekly celebration of Scotland's fabulous seasonal larder.

As well as helping you cook up a storm in your own kitchen with sparkling ideas and recipes, it's a series about the stories behind those ingredients - who's producing what, where and how in Scotland. Each week The Kitchen Cafe team delves into a range of topical and seasonal subjects. Alongside great recipe suggestions we'll be exploring food history and trends in food and nutrition as well as recognising - but most of all enjoying - the essential role food plays in all aspects of contemporary Scottish life.

From cooking with the kids to feeding the family, treating yourself to a meal out to entertaining friends or creating a romantic dinner for two, we want to help you get the best out of your kitchen and the best out of the amazing range of produce Scotland has to offer.

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!

04Episode 1 - Time Travels - Recipe Collection - Ideas For Autumn2018092720180930 (RS)

Susan Morrison crosses the centuries in our Scottish History series.

Susan Morrison explores the rich and sometimes murky depths of Scotland's past.

Loads of tasty ideas from Scotland's top chefs for getting the best out of Autumn fruits.

Flora Shedden, Neil Forbes and Sumayya Usmani share recipes and cooking tips

Susan Morrison finds out about miners in World War 1 with Euan Loarridge of Glasgow University who’s researching the 10th battalion of the Argyll and Sutherland Highlanders and the mining community around Stirling and Falkirk. In Slamannan kirkyard, they meet Alec Buchanan, a local historian whose grandfather was a miner who served in the Argylls. Having a mining background could be a real advantage in the trenches.

Also today Susan chats to Dr Amy Blakeway of the University of Kent and finds out about some of the bloodiest, most destructive campaigns on Scottish soil, the ‘Rough Wooing’ and why it’s so often overlooked. Really it's like 'Mary Queen of Scots: The Prequel' - should there be a film?

We’re also detouring to Tibet via the banks of the Clyde as Louise Welsh explores the tale of two little girls who came to Daldowie - were Martha and Mary Bogle really the daughters of a high-up Tibetan lady or was their story more complicated?