Jay Rayner and his panel of food experts don their thinking caps as they take a trip to the city of spires and quiet learning - Oxford. Sophie Wright, Andi Oliver, Tim Hayward, and Zoe Laughlin answer questions from the audience.

This week, The Kitchen Cabinet team considers the best recipes for chickpea flour, how best to use fruit syrups in your cooking, and delicious vegan alternatives to gelatine in jelly babies.

Joining the team to discuss the fascinating food traditions at the Oxford University colleges is Librarian Matthew Shaw, alongside Justin Gildea, who talks passionately about the uses for oxtail.

Producer - Jemima Rathbone
Assistant Producer - Bethany Hocken

A Somethin' Else production for BBC Radio 4 Show less