One of our favourite Irish chefs joins us in the studio this coming Wednesday....

If you have any burning questions that you have always wanted to put to Mr.Rankin, then now's the time to do it! - Post them here and we'll do our best to ask him live on the show.

Look forward to reading your responses, Claire GFL.

I bought a copy of Paul and Jeanne's lovely book 'New Irish Cookery' recently. I like the look of the Tangy Beetroot Puree (to serve with goose, duck, etc) Can Paul tell me if this would work with the vacuum packs of cooked beetroot (not the stuff in vinegar, obviously) that you can buy in most supermarkets. Thanks.

Question for Paul Rankin, dear Paul 2 or 3 years ago you appeared at the Nec in Birmingham, You were in the Safeway theatre and you cooked cubes of lamb on skewers(under the grill as the gas oven let you down because Nick Nairnwas using it prior to you) The lamb was spicey and marinated in yogurt, I have made the dish a few times,it is delicius but unfortunally I have lost the recipe. Would it be possible to repeat it on wed's show or post it? From a great fan of yours . Love Blondie02

Many years ago, I'm sure my parents occasionally had 'Guinness and Oyster' soup.
I haven't seen it since then (probably late 1960's), and have often wondered what it tasted like.

Is it a genuine Irish dish, or was it something invented by a soup manufacturer, who eventually thought better of it?

Many thanks.

Colin
(in Cheltenham)