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Last broadcast on Thu, 29 Oct 2009, 17:05 on BBC Radio 2.
Synopsis
It's 'Faith in the World Week' so Chris speaks to special guest The Archbishop of York, Dr John Sentamu. And Nigel Barden serves up Spaghetti Bolognese - with a twist!
Dr John Sentamu
Did you hear the one about the skydiving Archbishop? It seems the current freefalling, football supporting, Christmas dinner cooking incumbent is putting the fun into the frock - and helping his flock to rock. As part of Faith in The World Week, we went live to Bishopthorpe Palace, to speak to the Archbishop for York, Dr. John Sentamu…
Angela Hartnett’s Penne Bolognese….but Our Nige used Spaghetti!
From Angela Hartnett’s 'Cucina'
Prep time 30 mins
Cooking 3-4hrs
Serves 4
Ingredients
2 tbsp olive oil
2 celery sticks finely chopped
2 carrots finely chopped
½ onion finely chopped
1 garlic clove finely chopped
½ sprig rosemary & ½ sprig sage tied together (Nigel’s twist)
500g chuck steak finely diced
150g veal rump, finely diced
3 tbsp tomato puree
100ml white or red wine (Nigel used white)
300-500ml water or chicken stock
400g dried penne (Nigel used spaghetti)
Salt & freshly ground black pepper
Handful of freshly grated Parmesan to serve
Method
Heat the olive oil over a low heat in a heavy-based pan.
When hot, add the vegetables, herbs & garlic & cook gently, stirring occasionally to prevent sticking, but do not allow to colour.
Add the diced meat & colour slightly for a minute or two.
Add the tomato purée & cook for 4-5 mins. (This ensures it acts as a thickening agent & does not overpower the meat.)
Add the wine, turn up the heat a little & allow to bubble & reduce.
Cover with the water or stock & stir well.
Cover with a cartouche (a circle of baking parchment).
A good Bolognese should cook for at least 3-4hrs over a very low heat, but check it every hour & give it a stir. If necessary, add a touch of water so it does not dry out.
When cooked, it should have formed a lovely thick sauce.
Bring a large pan of salted water to the boil & cook the penne (or spaghetti) for 10 mins or according to packet instructions, until al dente.
Drain & add to the Bolognese, then season to taste & toss well.
Serve sprinkled with Parmesan
Fox The Fox
Thursday 29 October - question
I have just noticed in my brother's new passport that it has pictures of birds (of the winged variety) all the way through. What birds are they, why were they chosen and why are they there? Mark, Kent
Thursday 29 October - Answer
In March, 2006, the Identity and Passport Service launched a new biometric passport that had a new design and additional security features. According to the Passport Service website, they chose British residential birds as a theme because they symbolised the freedom to travel, and the intricate design doubles up as a security feature because it's harder to copy. According to Wikipedia, the personal details page of the new passport has a digital image of the photograph and the signature, protected by laminate, which incorporates a colour holographic image comprising the Kingfisher. The visa pages include images of a Merlin, a Curlew, an Avocet and a Red Kite.
Crackpot!
Tracklist
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The Byrds — Turn! Turn! Turn!Turn! Turn! Turn! -
The Byrds — Eight Miles High
The All Time Greatest Rock Songs ... -
The Coral — In The Morning(CD Single) -
Cheryl Cole — Fight For This Love(CD Single) -
Van Morrison & Cliff Richard — Whenever God Shines His Light
The Very Best Of Van Morrison -
The Police — De Do Do Do, De Da Da DaThe Very Best Of Sting & The Police -
Sweet — Ballroom BlitzThe Sweet - Originals -
Will Young — Hopes & Fears(CD Single) -
Freddie Mercury — I Was Born To Love YouFreddie Mercury - Mr Bad Guy -
Snow Patrol — Run(CD Single) -
Chubby Checker — Let's Twist Again(Single) -
Janet Jackson — Make MeCD Single -
Dionne Bromfield — Mama Said(CD Single) -
Phil Collins — You Can't Hurry LoveHello, I Must Be Going -
The Rolling Stones — Little Red RoosterThe Rolling Stones, Now!
Broadcast
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Thu 29 Oct 200917:05
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