Hi everybody - if you have any questions for Antonio Carrluccio, Monisha Bharadwaj or Gino D'Acampo, post away!!! They will be cooking with mushrooms, profiteroles, swordfish, curry, penne, cashew nuts...the list goes, and they would love to answer your questions!!!!

I am sure someone can answer me this on here..but apart from the obvious spaghetti and lasagne..are there any 'rules for cooking with various pasta's? I sometimes substitute Penne for the butterfly bows, and spaghetti for Linguine, rather than buy more of another pasta....is this sacrilige?

I think it's to do with the type of sauce you're having with your pasta... some pasta shapes are better suited to thicker sauces and others are better with thinner sauce.

But I don't think you would get into real trouble for using whatever pasta you have in your cupboard.


Hey yippeeee.. I think I managed to actually 'know' something!!! lol

A question please for Antonio Carluccio seeing as he is the mushroom expert. Why is the underside of the porcino, the yellow part, sometimes very soft? Is it a sign of freshness? When it is cooked it becomes very mushy. Is this normal? Many thanks! Keep up the good work.

I just saw the 'menu' for today's show!! My italian grandmother used to make us a lemon cream for breakfast. She passed away 20 years ago and we didn't have the recipe (she didn't write anything down). I've tried other recipes and have come pretty close but hopefully Gino's lemon cream will be the 'one'!! I can't wait to try it.

Antonio or Gino. I have a glut of fresh mushrooms at this time of year. Any tips on freezing mushrooms for 'out of season' use?

Heres a quickie! I've made gateau st honore before, with bakers cream inside the profiteroles - i know you can put fresh cream in them too - but wondered if you could fill them with anything - like donuts???

I have died and gone to heaven!!! Thankyou powers that be I was having a really horrible day but am a very happy piece of Brie now.

Oh and thankyou Black Mariah..you were right!

No probs.. am happy bunny for getting the answer right, and nice one Brie for getting your question read out.

Am having a REALLY busy day and just happen to stop for lunch as Gino was cooking that meal and Jenni was reading your question!

I just happened to stop then too!