Q and A with Richard Corrigan and Gizzi Erskine

[RachelMumsnet]

Sinking cakes? flat meringues? stodgy rice? We all have our own cooking foibles but this week help is at hand. Richard Corrigan and Gizzi Erskine are joining us for a cookery Q and A, answering all your questions, helping solve your culinary problems and hopefully raising your game in the kitchen.

Richard Corrigan is Chef and Patron of Mayfair restaurant 'Corrigans' and presenter of numerous TV Shows, including BBC2's Full on Food, Saturday Kitchen and Market Kitchen as well as hosting the Irish primetime television series, Corrigan Knows Food, one of Ireland's most popular TV shows. Gizzi Erskine is a food writer, Chef and presenter of Channel 4's Cook Yourself Thin as well as being GMTV's Food correspondent. Richard and Gizzi's new cookery show Cookery School started last week and is airing daily for 10 weeks on Channel 4 at 2.05pm. The show promises to give even the most basic of cooks a comprehensive knowledge of basic skills, which both Richard and Gizzi feel passionate about. Each week the participants are coached by Richard and Gizzi and judged on their results. The aim is to empower and bring out the talent in the participants.

Send your questions to Richard and Gizzi before the end of day on Friday 11th February and you will be entered into a prize draw to win one of three signed copies of the Channel 4 book, Cookery School, which accompanies the series. We'll be linking to a transcribed Q and A from this page next week.

Richard - Slow cooking using cheap cuts. I'm always on the search for unusual or continental recipes as I find the beef in onion with wine/beer etc too samey. I need more inspiration. As a beef rearer I seem to end up with tons of slower cook beef and lets face it most of the animal is slow cook. Also I really struggle to taste the difference between beef cuts whether it be brisket/shin etc.

On the pork side things like shoulder - all sweet and sours use tenderloin but what other tasty, rich varitions can you do based around the fast cook recipes.

Solo - I use the coconut blocks now so much cheaper. Sainsburys, asian shops etc.

Hi and welcome.

What predictions do you both have for cooking trends in the next year, especially on the ingredients front?

Thanks for all your questions which have now been sent over to Richard and Gizzi. Big congrats to Hannahhack, Bacon and Prettybird who have each won a signed copy of Cookery School. We will be emailing you with more info about this. As soon as we have the A's to your Qs back, we'll link to the transcription from this thread.

Richard and Gizzi's book Cookery School is now available and the transcribed Q and A can be seen here:

Richard Corrigan and Gizzi Erskine Q and A

Thanks to all those who sent in questions. The winners books have now been sent out.