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Tom Kitchin is a great advocate of Nose to Tail eating. He describes how he convinces people in his restaurant to eat testicles and rolled pigs head. But if someone offered you tripe, trotters, tongue or tail could you eat it?

We are all conscious of our shopping bill, but we tend to stick to buying the same cuts of meat week after week. So if we had the confidence and guts to try some tripe, or even something like brisket and pork belly, could we find that not only meals at home become more interesting but are cheaper too.

Open any fridge and you expose someone's darkest and coldest secrets. They hide things that lurk in corners, forgotten about until they weep or smell their way to the bin. But a fridge also says so much more about us as individuals. It shows how much money we spend on food, how much time in our busy lives we devote to food and those secret guilty comfort food pleasures that we all have. Cerine Seitz has just launched Fridge Porn, an online picture archive exposing our most personal and secret pleasures in life, our fridges. On the Kitchen Caf茅 we'll show you ours if you show us yours.

Each week we'll bring you The Kitchen Caf茅 Takeaway, a recipe with some of Scotland's best chefs and cooks. It will available to download as podcast straight after the programme and this week Michelin starred chef Tom Kitchin is making wild salmon with peas and broad beans.

But what would you drink with Tom's Salmon if you made it at home? Master of Wine, Rose Murray Brown joins The Kitchen Caf茅 with some wines on a budget and a wildcard suggestion to enjoy with your salmon.