BBC Radio Scotland Highlands and Islands

The Kitchen Café

Factual: Food & Drink

Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!

Helping you get the best from Scotland's wonderful natural larder with weekly recipes, reviews, tips and delicious ideas from some of Scotland's top chefs!

The Kitchen Café: 20/02/2015

Magazines & Reviews

20/02/2015

BBC Radio Scotland - The Kitchen Café, 20/02/2015

The history and origins of rice, a Cajun jambalaya, and how to host a big dinner.

Ghillie Basan explores the history and origins of rice, John Quigley makes jambalaya, and Sue Lawrence and Peggy Brunache talk about hosting a stress-free and cheap big dinner.

World food expert Ghillie Basan talks about the history and origins of rice - an everyday foodstuff we take for granted but which has rapidly become the staple food of about half the world's population. 

Cook and food anthropologist Peggy Brunache shares some ideas for Caribbean rice dishes and food writer Sue Lawrence talks about some traditional uses of rice closer to home. Plus discovering how to cook the perfect rice and the best uses for leftover rice. 

Chef John Quigley demonstrates how to make a simple, spicy jambalaya dish. 

If you think having friends round for dinner is going to leave you seriously stressed or out of pocket, let the Kitchen Café team show you how to spread the cost and workload - welcome to the cost-effective dinner party where everything is shared!

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The Kitchen Café

20/02/2015

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