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1 hour, 25 minutes
First broadcast:
Tuesday 15 September 2009

Fred MacAulay is joined by celebrity guests for light-hearted chat and a wry look at the stories of the day.



    200g Arborio Rice
    150g Finely Diced Pumpkin
    600g Vegetable Stock
    8 rashers Ayrshire Bacon
    50ml White Wine
    2 Banana Shallots – finely Diced
    20g Butter
    2 tbs Crème Fraiche
    3 tbs Olive Oil
    1 tbs Chopped Flat Parsley
    Salt/pepper to taste
    2 tbs chives


    Gently sauté pumpkin in half of the olive oil for approx 10mins or until soft and set aside
    Heat the rest of the oil in a pan and add bacon, cook on a medium heat for 5 mins until bacon becomes crispy
    Add shallots and cook for a further 2 mins
    Add rice and bind together, blend in white wine and cook until liquid has been absorbed
    Add a third of the vegetable stock and stir occasionally until this too has been absorbed
    Repeat this process a further 2 times until all stock has been absorbed
    Fold in ¾ pumpkin, 3/4 herbs, crème fraiche and butter
    Season to taste
    Garnish with remaining pumpkin and herbs
    Serve with toasted Ciabatta and a crisp salad.



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    Scotland's Funny Bits

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