Live webchat with top TV chef James Martin - Thurs 25 Oct 3.30-4.30pm

How unhygienic!

More to the point, can you explain this photo? :-)

bucksfizztheearlyyears.yuku.com/topic/1526#.UIlHSmk-uZY

(nb - scroll further down the page for the best pic)

Hi James, welcome to Gransnet. Just the one question for me - having been on your website please can you explain this outfit?

i277.photobucket.com/albums/y496/cm22v077/image.png

I'm sure there is a story behind this.

Suze

Hello James
Am I allowed two questions?

Any tips on an easy way to convert slow cooker recipes to use in an Aga?

Also what was your favourite dance on Strictly?
Thanks

Hi James,

I just wanted to add that Madhur Jaffrey's omelette sabotage last weekend was was on of the funniest things I've seen for a while!



What's been your hair-raising moment on live TV?

New book sounds great by the way

Hello James

I have just been given one of your slow cookers. I'm delighted but a novice - what tips can you give me for using it (or any other model of course)? Are there principles that one must adhere to?

Sorry me again - ideally something that's fairly hardy and can cope with other things being cooked in the oven at the same time please

Hello James can you recommend me a pudding that you can bung in the oven for ages but that isn't a milk pud (school put me off those forever) Thank you

james is it correct you should not put fresh herbs in a slow cooker?

I hope you have brought a nice cake with you for the GNHQ girls.

James! What are you going to do to stop Madhur Jaffrey sabotaging your omelette challenge next time she's on? Or do you give up?

Ha I seem to be having an interview the top chefs on gransnet day today!

I love roast beef - I like it rare. But is there a way I can cook it for longer so it is meltingly tender but still pink in the middle? Thanks in advance

I had confit lamb at a party last weekend and very nice it was too. What does confit actually mean and how do you do it?

Hi James, what a treat to have you on Gransnet!
Do you have any suggestions for cakes I can put in the oven before I go to football and get out when I come back (I reckon I'm out of the house for nearly three hours). Or is this a mad aspiration?

I have a similar question about pork - specifically, shoulder. I recently saw another TV chef cook a shoulder of pork for an hour. It looked underdone and if my experience of underdone pork shoulder is anything to go by, it should have been tough. I always thought to get the best out of pork shoulder it had to be cooked slowly for about two or more hours. To echo Stansgran, have times changed?

I am a slow cooker fan but my question is about a pork dish you cooked for TV (during the programme on watercress)and served very undercooked-I thought undercooked pork=worms-does this still hold true or have times changed?

What cuts of meat are best for long slow cooking? When I am in the supermarket there seem to be so many and I am never sure what is best for what

I would love ideas for entertaining that can be prepared well in advance and served up without me having to spend half the evening in the kitchen faffing and browning and finishing.

Hello James - can I be greedy and ask two questions? I've always wondered how the chefs feel on Ready Steady Cook when they are presented with some of the odd combinations that come out of the bags.Do you get told in advance?

And on slow cooking - I'd like advice on how to cook beef (stewing steak) so that it's so tender it simply falls to bits when you touch it. Not quite sure where I am going wrong.

Thank you in advance

How lucky are GNHQ to have you in the office to-day,I have used a slow cooker for years as I always worked full time when my family where young and mr.glamma worked shift work so there was always something good and wholesome on the go,but can you tell me do you find it acceptable to cheat with a ready from the tin side dish such as Potatoe Gratin or similar knowing that really it is easy to do yourself but don't quite have enough time.Love your show and hope to see you at some demo's here on Wirral next year if possible on your busy schedule. tel no.05... 6.. 0.... just leave a message

I did Beef Stew & dumplings yesterday in my Slow Cooker for the first time - I followed the recipe to the letter but my dumplings still weren't cooked. Should I boil them first & then add them to the Slow Cooker? Thank you James - this subject has come up at just the right time XX

that shd be with expensive gifts ...

Hi James, I read somewhere yesterday that you used to date Barbara Broccoli and that she showered you in expensive gifts, so I'm impressed that you even bother with slow cooking! Here's my question: do you always have to have everything you cook in the slow cooker swimming in liquid? For example - what is the best way to do a 'pot roast' of say a rolled brisket in the slow cooker? (if that's even possible).