Hi everybody - if you have any questions for the fantastic combination of Simon Rimmer, Martin Blunos and Eric Lanlard, then post away!!! They will be cooking with John Dory, Veal, limes, lettuce, peas, blackberries, lemons, onions and mustard, and would love to answer your questions, so get post happy!!!! Thank you!!!

A question for Eric please. Have made his Paradise cake and it was wonderful. I would like to know if it's possible to make it ahead of time and freeze it?

Two part question please: What does Martin consider to be the best source for veal in Europe? and Is there any difference between French and English veal in terms of quality and flavour?