'What's for dinner?'

On this month's Ouch Talk Show, we bring three disabled foodies together to thrash out some of the burning questions that arise when it comes to cooking when you're disabled. Which option is easier and most convenient – fresh or frozen? What are some of the best ways to cook when you struggle to stand for long periods of time? And sharp or blunt, which truly is the safest type of knife for chopping vegetables? Our culinary connoisseurs also pass on some of their top tips and tricks for getting the best results in the kitchen. Ronnie Murray has been a professional chef for 21 years. Most recently he has been group head chef at Mark Hix restaurants however is now setting up a supper club from his home in Peckham, London. Ronnie has a shortened left arm with two fingers, and has developed his own methods of cooking in a fast-paced kitchen. Ian Macrae, editor of online magazine Disability Now, is blind and cooks for pleasure and for his family. He rises to our challenge and makes a tasty salad for guests and presenters in the studio. Flash Bristow blogs about many disability-related topics, including food. She shares some of her strategies for cooking when standing for long periods of time is not an option. We are also invited in to the kitchen of Molly Lane and Bethan Griffiths, who both have cerebral palsy and are arts students at the National Star college in Cheltenham, Gloucestershire. At the beginning of this academic year, all either of them could cook was beans on toast. They now prepare tasty, nutritious meals almost every night on a 30 pound food budget. They whip up their version of shepherd's pie for us. Presenters: Kate Monaghan and Simon Minty

Chickpea salad with chilli, lime and coriander by blind cook Ian Macrae This is a great side dish with barbecued food or grilled meat or and fish. It is easily bulked up to make more if you’re planning a big meal. It is also economical, the ingredients I bought for the one I made on the show cost £2.00 at my local green grocer. Ingredients 400g tin of chickpeas or 300g of dried. (soaking bulks them up) 1 medium red onion 2 fresh red chillies 2 limes 3 tbsps of olive oil. Some sugar to taste but no more than 3 tsps. a good sized bunch of fresh coriander. Salt and pepper for seasoning Method. 1. If using dried chickpeas, soak over night and then boil rapidly for about 40-45 minutes in unsalted water until softened but still with some crunch to them. If using tinned, drain of all liquid, rinse well. put the chickpeas in a bowl be sure if they’ve been cooked that they’re properly cooled under cold water. 2. Peel, trim and Finely dice the red onion and add to the bowl of chickpeas. 3. Cut and de-seed the chillis and either chop them very finely or mince them in a small food processor. Add them to the bowl. 4. Strip the zest from the limes and set aside. Juice them into a container, preferably one with a top with a good seal. Add the olive oil and give it a good shake to mix. Add the sugar spoonful by spoonful tasting as you go. Shake again and add to the bowl. Stir very well. Chop the lime zest very finely, add it to the bowl and stir well again. 5. Chop the coriander including some of the stems and add to the mixture in the bowl. Pull off a few coriander leaves and scatter them whole over the top of the bowl.