Hi everybody...our chefs are dying to answer your questions for tomorrow (Friday's show), so if you have any foodie queries, please feel free to post away!!! Paul Bloxham and Mike Robinson will be cooking with catfish, okra, duck, mutton, chocolate and coconut, so if you have any relevant or just general foodie questions, we would love to hear them. Remember, if you ask them, we might answer them on the show!!!

Please could someone tell me the best way to roast a whole duck. I've tried duck breast but not a whole one.

Where is the best place to go to buy mutton? I haven't seen it in any supermarkets for about 10 years. I love making stews with lamb but would love to try something a little less delicate.

My grandmother and mother put a leg of mutton in stock to make scotch broth then the meat is taken out and is the second course and it's oh so tasty.

In a restarant in France my husband and I had some unusual fried potatoes. I suspect they were sliced new pototoes which had been deep fried. However, when I tried to recreate them at home, I couldn't get the outsides to 'puff up' like the ones in the restaurant. I've tried Rick Steins twice cooked chip method (130 leave to cool and then re deep fry at 190) but this didn't yeild very good results either. Any ideas?

In Belgium they cook them at 150 C and then 190C - But you also must buy the right tatties to do that!

Hi there. I needed to cook a whole salmon as well as a large roast over Easter to feed the hoards of family who descended upon us. Running out of oven space I remembered hearing that you can cook a salmon by placing it well wrapped up in the dishwasher. Well, this failed totally as after 2 cycles my salmon was still not cooked enough (although it was getting there).
Are the chefs able to advise me how to cook in the dishwasher or am I as eccentric as this inquiry soundsand barking up the wroing tree!!
Love the show
Ainsy x

whats the best simple chocolate sauce for all deserts and ice creams that tastes rich and isnt too heavy for sponge puddings etc
(from a mad chocoholic!)

A question for Mike, Is it possible to make chinese style Crispy Duck with a wild duck such as Mallard? If yes a recipe would be useful. Thanks Sue.

hi paul love the show
i love to cook turkish food and i always cook with okra with meat and a side dish of rice.but what else can be made please let me know. many thanks
ayse bardon

Is there a secret for cooking okra so that it doesn't become 'gooey'?
Many thanks!

is there a simple quicker way of making the peking duck than the one where you have to blow air into the skin and hang for ages?