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Recipe: Ricky's homemade spiced tomato ketchup

Recipe: Ricky's homemade spiced tomato ketchup

1kg tomatoes, roughly chopped

1 large red onion, roughly chopped

1 stick celery, roughly chopped

3-4 cloves garlic, crushed

1 dessert spoon tomato puree

1 sprig fresh basil

100g sugar

150ml red wine vinegar

Salt and pepper

2cm piece of cinnamon stick

10 allspice berries

4-5 whole cloves

1 star anise

2-3 blades of mace or ½ tsp ground mace

1 bayleaf

1 dessert spoon olive oil

 

Put the olive oil into a saucepan on the stove over a medium heat.

Lightly crush the cinnamon, allspice, cloves, star anise, mace and bay.

Add the spices to the oil stir around briefly then add the onion, garlic and celery.  Cook the vegetables and spices for a minute or so then add the tomatoes, tomato puree, basil, sugar, vinegar and a good pinch of salt and pepper.

Place a lid on the pan and simmer for twenty minutes.

Remove the lid and continue to cook for a further 30-40 minutes until the mixture is reduced and the consistency looks thick

Remove from the heat.  Blend the mixture until smooth (leaving all the spices etc in the mixture).

Push the mixture through a fine sieve to remove any bits and ensure a smooth consistency.

Bottle the mixture into sterilised bottles or jars.

 

Yummy....

Recipe : Sardines with coarsely chopped green herbs

Recipe : Sardines with coarsely chopped green herbs
Alternative Fish: Anchovies, small herring, horse mackerel (scad), small mackerel, smelts, sprats

Serves four as a first course

1 tbsp finely grated lemon zest
½ tbsp. finely chopped rosemary
1 tbsp finely chopped parsley
1 clove garlic very finely chopped
½ tbsp. finely chopped pitted green olives
½ tbsp. chopped capers
½ tbsp. sea salt flakes
¼ tsp freshly ground black pepper
8 sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges to serve

It’s important to remember to soak bamboo skewers in cold water for at least half and hour before using them so they don’t scorch.
 
Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper.
Set to one side.
 
Preheat the grill to high. Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.
 
Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.

Enjoy your dish

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