I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

What is the best method to cooking pizza in a conventional oven so that the crust turns out crisp?

Hi Jamie..Okay, everytime I make a beurre blanc, it's almost too vinegary tasting..I whip it into submission thinking that it should break down some of the acidity. I have tried so many vinegars. What vinegar do you use? I am not giving up! 

Thanks!
Anne-Marie

Hi Jamie,
I am obsessed with cooking and can't stop talking about it! It is the thing I believe I can go to if I have had a bad day at school! ( I am bullied alot) I am only 16 but was chosen for your Food Revolution Day! It was an honour to be part of it! I have a few questions I know they are not about cooking but any way:
1.What is your youngest childhood memory?
2.Would I be able to study with you in 3 and a half years old?
3Have you ever thought about doing a show or demonstration in South Africa?

I am sending a package to Danny via the post please make sure you get it. It is about what I have done to get involved in Food Revolution Day as well as all my atchievementss in my cooking life!

So excited can't wait to hear from you!!

Rebecca Bourhill  

have you a fool proof sorbet recipe for me please, I sort of gave up trying to make sorbets some years ago as they were turning out a bit too sweet and had a few too many big ice crystals in .

(Ice cream... well I have not made that for a while either but will get back on the case soon !)