Hi everybody - if you have any questions for Lotte Duncan, Ed Baines, or Roopa Gulati (Assistant Producer of this website) for tomorrow's show, then feel free to post away!!! They will be cooking with pheasant, root vegetables, leeks, hazelnuts, meringues, ice cream, pears, chilli, saffron, aubergines, pancetta, and monkfish...phew!!! Come on everybody - get post-happy!!!

Hi Chloe, buying top quality saffron can be a nighmare. How can you tell that you have the genuine article?

I often cook braised ox heart or use it as a roast, any more ideas for this highly underrated offal??

Many thanks in advance
Sam from Stafford, ps would love to know how to get tickets and info for the show

Hi,
I once had a fantastic Stuffed augergine with cous-cous, peppers & never have been able to re-create the same tastes (I know the ingredient list's a bit vague) but some cooking ideas for aubergine would be great I've tried them baked with Olive oil, but never get the 'right' taste.

I cannot cook meringues (for pavlovas). They always end up with a syrupy goo on the bottom. What causes this? I've used recipes from various books and even a tried and tested one from a friend and none of them work.

Hi Good Food Live Team. I love chrispy peking duck with pancakes, but when i cook the duck its never chrispy enough and i end up either eating it not crispy or having to fry it and over chrisp. Can you give me any advise?