First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Berkshire chefs Ryan and Liam push the potato to its limits, create a new dish with monkfish, and chat to home economist for celebrity TV chefs, Sam Head.
Berkshire chefs Ryan and Liam create a new dish for their specials board using rhubarb and pigeon. They also play a game of cauliflower top trumps and chat about food trends.
Bechamel sauce in a sponge cake - "it's what makes our restaurant!" Berkshire chefs Ryan and Liam share one of their biggest secrets. Also - can you make cake in a microwave?
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Berkshire chefs Ryan and Liam explore the leek. They create a floating island with rhubarb and custard for the specials menu. And they ask four beef experts for their tips.
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Popcorn that tastes like caramel but stinks of cheese? What about lamb and anchovies? Berkshire Chefs Ryan and Liam share recipes combining things that don't usually fit together.
Spicing up breakfast - Berkshire chefs Ryan and Liam share their secrets to perfecting the most important meal of the day, whatever dish you like to wake up to.
Ticking all the boxes on texture and gooeyness - cauliflower cheese as a canapé. It can be done, and it works! Berkshire chefs Ryan and Liam share their favourite canapé recipes.
Berkshire chefs Ryan and Liam share their secret to keeping your pot-roasted pheasant juicy - and to truly enjoying any game meat - whether it's venison, wild rabbit or mallard.
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Fermentation has become a huge trend. Berkshire chefs Ryan and Liam speak to their expert guest Ashley about fermenting at home, and how to incorporate these foods into our diets.
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
A recent trip to Wales inspired Berkshire chefs Liam and Ryan to create their own lemon sole with purslane and cockles. What will they inspire you to make?
Berkshire chefs Ryan and Liam make carrot and coriander soup exciting. They extol the virtues of the Jerusalem artichoke, and they flip savoury to sweet and sweet to savoury.
This week, chefs Liam Trottman and Ryan Simpson bring you recipe and flavour ideas for pies, puddings and savoury snacks from their restaurant kitchen.
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Ryan and Liam take the beagles for a walk to see what they can forage from the hedgerows. They also offer tips on cooking wood pigeon, and create a delicious smoked haddock dish.
First broadcast: on BBC Radio BerkshireLatest broadcast: on BBC Radio Berkshire
Berkshire chefs Ryan and Liam tell you everything you need to know about honey bees. They also create a tarte au citron, and talk about the many possibilities of sea trout.