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I think you should talk about heirloom vegetables and the resurgence in popularity.

Tomatoes are a great example of a big boom in the interest in and consumption of varieties that were popular among home gardeners decades ago but modern folks hadn’t come across – aside from the typical varieties that you can get at the grocery.

Hmmm… Heston’s trips through food history have been entertaining me muchly. What techniques and ingredients have been all but forgotten by modern cooking? What are due a comeback?

Well, seeing as how we’ve got a recession on, how about this:

1. Offal meats like tongue, tripe and liver are fairly cheap. So you might have a go at trying to make a gourmet dish using offal.

2. Not sure if the weather’s nice enough over there, but if it is, here’s a myth you can try to bust: is there are real difference between cooking any stew or one-pot dish with a camp stove and cooking over an open camp fire?

3. If there’s one genre of cookbooks worse than a “slab-chef” book, it’s the celebrity non-chef cookbook — stuff like The Star Trek Cookbook or the Star Wars recipe for Yoda’s favorite stew or the Wiseguy or Sopranos cookbooks or a “lord of the rings” recipe for lembas bread. You might try one of those (personally I like the Star Trek recipe for bregit lung, which is essentially a fancy way of doing tripe with onions).

4. You might think “hi-tech” vs “low-tech” — i.e. a sous-vide machine vs. a Ziploc bag, a straw and a slow cooker, or a food processor vs. knives and graters for making a pate. After all, how hard could it be?

I heartily recommend quinoa as pretty tasty and healthy. Makes a good tabouli.

Also, any chance of the ‘science’ approach to the perfect stir fry?

How about making effective use of work kitchens? All we have here is a microwave and a kettle but I really want to make scrambled egg on toast :-)

Unfortunately I don’t have a microwave at home on which to practise!