Cooks’ Questions, TV review: Sue Perkins has a show all of her own

In format, Cooks’ Questions is quite a lot like Radio 4’s Gardeners’ Question Time, so why isn’t it also on the radio?

Ellen E. Jones
Monday 11 August 2014 13:08 EDT
Comments
(© Pete Dadds / Channel 4)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Now that the Sue Perkins-style of TV presenting is in the ascendant, some will consider it a blessed relief to be spared the fanny jokes for an hour.

As well as being back on our screens with comedy partner Mel Giedoryc in a fifth series of The Great British Bake-Off, Sue has a new show all over her own, Cooks’ Questions, which began last week on More 4. If the BBC would only commission another series of Supersizers with Giles Coren, we’d be in a Perkins paradise.

In format, Cooks’ Questions is quite a lot like Radio 4’s Gardeners’ Question Time, so why isn’t it also on the radio? Because then we wouldn’t be able to salivate over the beautiful dishes created each week by Perkins’ three guest chefs.

It’s very much proper restaurant-quality food, certainly not the kind of thing you’d have the time or energy to dish up after work, but now that Jamie Oliver and his many imitators have the quick ‘n’ easy ‘n’ cheap eats covered, there’s room for a more aspirational cooking show on television.

Useful tips this week included the five basic sauces every cook should master and how to get the most out of your spice rack.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in