Some of the biggest names in all chefdom have been our guests for live webchats, bake days, pot roast days... you name it. Read and watch 'em here.
"If you need to scale a recipe down, my advice is make a cake and freeze half if you want less. We have discovered while preparing the new book how brilliantly cakes and biscuits freeze." Delia Smith, February 2013
We were thrilled to welcome Delia Smith back a second time for a baking-themed webchat to celebrate the release of her newest book, Delia's Cakes and to coincide with our food-themed month, Food Feb.
"I have never ever worked with a child of any background where if they have grown or picked something, they haven't then at least wanted to try it." Jamie Oliver, October 2010
Scourge of shoddy school dinners and father of four, mega-chef and author Jamie Oliver was our guest in October 2010 to coincide with the launch of his latest book, 30-Minute Meals. You had your cooking questions at the ready, as well as questions on school dinners, family life and whether he gets a discount at Sainsbury's.
"I don't think I'd either want to write a straight autobiography, or even remember enough to do so. When I write about food, though, I feel that I say everything that I feel about life." Nigella Lawson, December 2011
Nigella Lawson turned the TV food world on its head when her series, Nigella Bites hit the small screen in 1999. The charismatic show scooped a bag of awards, hopped the Atlantic to enthrall viewers Stateside, bred further shows and helped her sell over six million cookbooks worldwide. Find out what the domestic goddess had to say when she joined us in 2011 and talked work/life balance, her favourite recipes and downtime with husband Charles Saatchi.
"My favourite vegetarian dish is spaghetti with garlic, pepperonccino (chilli) and new olive oil - a really simple dish but with the finest of ingredients - a magnificent titillation on your palette." Simon, September 2012
The legendary Hairy Bikers were our guests in September 2012, following their release of The Hairy Dieters: How to Love Food and Lose Weight which, they say is 'real food for real people, not skinny minnies'. Find out here what their last meal would be, what kitchen gadget they reckon is essential, and which food they think tastes of wee.
"If I could achieve one big ambition, I would like to give the whole world some gravy training. I have done it on TV, and I have written extensively about it in my books, but it still comes up over and over." Delia Smith, November 2011
In her first visit to MNHQ, we found out what the cooking doyenne had to say on the perfect gravy, the dangers of microwaving Christmas pudding and why licking the bowl is still so much fun.
"The secret when making macarons is to leave them to rest for a good two to three hours before baking them. This will give you the feet, i.e. the base, that you look for on a good macaron, and shine." Paul Hollywood, February 2013
Best known for his appearance on the Great British Bakeoff with Mary Berry, we welcome master baker Paul Hollywood to MNHQ as part of Food Feb. He offered tips on olive bread, what to bake with kids, and where he got his <swoon> blue eyes from.
"The fact is, most of us are eating too much meat, and I've been saying that for a very long time. Too much for our health, too much for the health and welfare of our farm animals, and frankly, too much for the future of food production on the planet to be sustainable." Hugh Fearnley-Whittingstall, September 2011
Award-winning cookery writer, broadcaster and founder of River Cottage, Hugh Fearnley-Whittingstall joined us for an eagerly anticipated webchat in September 2011 to answer questions about his new book, River Cottage Veg Everyday, his other recipe books, food production methods and his campaigning.
"A bit obsessed with lemons? I am completely and utterly obsessed. You just can't go wrong, trust me..." Yotam Ottolenghi, February 2013
To celebrate Food Feb, we invited Yotam Ottolenghi to answer your questions on his Middle Eastern recipes, whether or not his ingredients can run a little on the lengthy side, and more.
"The reaction to Toast was a huge surprise. I'm generally quite private and that was a very intimate memoir. I was surprised at the reaction, and that so many people had had similar experiences in their childhood." Nigel Slater, December 2012
We were delighted to welcome Nigel Slater to MNHQ for a live webchat, where he offered up his advice on the coming Christmas season, with alternative dessert suggestions, edible gift ideas and his favourite stuffing recipe.
"As a child I was always taught that I could do anything I put my mind to as long as I tried hard enough, so I guess that became my mantra." Lorraine Pascale, September 2012
Model-turned-baker Lorraine joined us for a webchat to coincide with the launch of her book Fast, Fresh and Easy Food, where she answered questions about her upbringing, her love of food and her workout regime, and even found time to solve a few Mumsnetter recipe conundrums.
"I find that it's better for me to plan to eat carbs - really good bread, cake, great mince pies - as a treat and to then fill up the rest of the time on lots of fresh non-starchy veg and fruit. And exercise like mad." Dan Lepard, November 2011
The award-winning food writer and baker Dan Lepard has been in and out of the Towers so often we've adopted him. Most recently he baked a mouth-watering batch of mince pies for our 2011 bake day. Follow his step-by-step video to make your own. You can also have a go at his carrot and apple muffins from our 2010 bake day. Not to mention his hot cross buns. <Yum!> Find out what baking advice he had for Mumsnetters in his 2011 webcat.
"I'm a believer in food looking good on the plate. Children react the same as you or I, so don't pile it all on. Make it look pretty, it might just pay off." Fay Ripley, February 2011
Author of Fay's Family Food, winner of a Mumsnet Best Award, joined us to talk about cooking for the whole family. Find out what her most dreaded ingredient is, her advice on getting fussy children to eat, and what her top emergency meal is.
"Green veg often have a hint of bitterness to them, and this is why I think they are among the more often rejected foods. It's been well documented that a child may need to try a new food many times before they gain the confidence to actually eat it - and this is more true with bitter flavours than sweet." Nikki Duffy, May 2011
What's the best way to get iron into your toddler's diet? How can you deal with a grumpy baby at mealtimes? Can you (and should you) disguise vegetables as toast? Nikki Duffy, author of the River Cottage Baby and Toddler Cookbook, joined us in May to talk about weaning and children's food.
"Cake baking is a science. You need to have your oven preheated, (and trust it's at the right temperature), to have weighed everything out before you start and, if I'm honest, have some kind of electric appliance to help you on your way, like an electric whisk or table top mixer." Gizzi Erskine, February 2011
We all have our own cooking foibles but help is at hand. Richard Corrigan and Gizzi Erskine joined us in February 2011 for a cookery Q&A, helping solve your culinary problems and hopefully raising your game in the kitchen.
"I so often see that overly sweet foods, such as refined sweets and drinks, don't make children feel great, so my feeling is why would I want to give a child something that does this? Every parent has a right to choose what they give their child and yet other parents can be so overly critical if you don't go along with what they do." Jane Clarke, February 2011
Dietitian Jane Clarke visited Mumsnet in February 2011. She came to talk about her latest book, Nourish, which explains nutritional needs at every stage of life. She talked to us about the best diet for those with different medical conditions, the best foods to keep energy levels up and how to deal with children's fussy eating habits.
"The great thing about slow cookers is that meat, cooked well, will be very tender. Any joint of meat will be suitable but, ideally, use the cheaper cuts." Antony Worrall-Thompson, January 2011
Slow cooker supremo Antony Worrall Thompson visited MNHQ (temporarily relocated to Justine's kitchen) for a Bake Day Video' in January 2011. He showed us how to prepare a melt-in-the-mouth, one-pot roast chicken for a slow cooker (plus some top carving tips), before fielding your questions on how to get the most out of your slow cooker in a live webchat.
"With fussy kids, they say that you need to introduce one new food at a time and that can take eight to ten attempts for a child to decide whether they like it. Try to serve the new foods with one of their trusted favourites - don't make it an issue, just serve and keep trying!" Lesley Waters, May 2009
Celebrity chef Lesley Waters joined us in 2009. A mum of two and team member on Ready Steady Cook and This Morning, Lesley has first-hand experience when it comes to children's eating habits. She chatted about fussy eaters, meals on a budget and suggested numerous tasty recipes.
Last updated: about 1 year ago