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1 hour, 55 minutes
First broadcast:
Thursday 18 February 2010

Gastro-gnome Nigel Barden injects a bit of Mediterranean sunshine into freezing February. He'll be dishing up delicious moussaka to Simon in Thursday's food slot tonight.

Plus Rebecca Pike has the top money stories, Matt Williams rounds up the day's sports news and Sally Boazman joins us with those all important travel updates.

Music Played

15 items
  • Image for The Beatles

    The Beatles Ob-La-Di, Ob-La-Da

    The White Album, Parlophone, 4

  • Image for Leona Lewis

    Leona Lewis I Got You

    (CD Single)

  • Image for Tom Robinson

    Tom Robinson 2-4-6-8 Motorway

    The Greatest Hits Of 1977 (Various), Premier

  • Image for Scissor Sisters

    Scissor Sisters I Don't Feel Like Dancin'

    (CD Single), Polydor

  • Image for Donna Summer

    Donna Summer Love's Unkind

    Best Of Donna Summer, Warner Bros.

  • Image for Amy Macdonald

    Amy Macdonald Don't Tell Me That It's Over

    (CD Single), Mercury, 1

  • Image for Manfred Mann

    Manfred Mann 5-4-3-2-1

    Ages Of Mann, Polygram Tv

  • Image for Michael Jackson

    Michael Jackson Black Or White

    (CD Single), Epic

  • Image for a-ha

    a-ha The Sun Always Shines On TV

    Fantastic 80's - 3 (Various Artists), Sony Tv/Columbia, 1

  • Image for Harper Simon

    Harper Simon Wishes And Stars

    (CD Single), Tulsi Records, 2

  • Image for Landscape

    Landscape Einstein A Go-Go

    Into The Eighties - Various Artists, Global Television

  • Image for Kate Bush

    Kate Bush Them Heavy People

    The Kick Inside, EMI

  • Image for Jane Wiedlin

    Jane Wiedlin Rush Hour

    Rock Of America (Various Artists), Trax Label

  • Image for Chaka Khan

    Chaka Khan and Beverley Knight Soul Survivor

    (CD Single), Hurricane, 1

  • Image for Emmylou Harris & Gram Parsons

    Emmylou Harris & Gram Parsons In My Hour Of Darkness


  • Punctuation Marks!

    Punctuation Marks!

    We've been talking punctuation all week and today it’s songs with Hyphens in the title. Punctuation is something you probably use every day withouht even thinking, but how much do you know about why you use it and where it came from in the first place?

    Dr James Williams a lecturer in English at Jesus College Oxford put a full stop to all of our punctuation questions.

  • Mmmmm Moussaka

    Mmmmm Moussaka


    from ‘The Real Greek at Home’ by Theodore Kyriakou & Charles Campion

    I only have to catch sight of the Moussaka tray & my stomach starts rumbling. And when nothing remains on your plate but the memory of a slice of Moussaka, you are left glowing with a great happiness. Suggest you keep this for the website, but skip it for the text.

    Serves 8


    250ml vegetable oil

    1kg aubergines, sliced lengthways, 1cm thick

    500g courgettes, sliced lengthways, 1cm thick

    100ml olive oil

    250g Spanish onions, finely chopped

    1kg lamb shoulder, minced

    1 tbsp ground cinnamon

    Salt & pepper to taste

    400g tomato perasti (tomato passata)

    100ml red wine, if needed

    1 bunch flat-leaf parsley, chopped

    Béchamel cheese sauce

    500-600ml milk

    115g butter

    115g plain flour

    1 nutmeg, freshly grated

    100g Kefalotiri cheese (or aged pecorino) grated

    2 eggs


    Heat the vegetable oil in a pan, then fry the vegetables – aubergines first, then the courgettes – turning the slices once. Remove & drain on absorbent kitchen paper.

    Preheat the oven to 180C/350F/gas mark 4.

    In a heavy-bottomed frying pan, heat the olive oil. Sauté the onions until soft. Add the minced meat & cook until well browned, keeping the heat low. Add the ground cinnamon, some salt & pepper, & the tomato perasti. Stir well &, if the mixture looks slightly dry, add red wine. Simmer wih the lid on for 20-30 mins, or until the meat sauce is well cooked & the liquid has been absorbed. It is important to keep stirring, as you do not want to end up with a lumpy sauce.

    In a roasting tray, make alternate layers of aubergine & courgette slices, meat sauce & parsley. Start & finish with aubergine slices.

    To make the béchamel sauce, heat the milk to just below boiling point. In another pan, melt the butter, add the flour & stir over a low heat until well blended & slightly coloured. This will take almost 5 mins. Then add the hot milk a little at a time, stirring continually to ensure lumps do not form. Season well & add the nutmeg. Simmer until the sauce thickens. To make the béchamel sauce a cheese sauce, add the grated cheese, stir well & remove the pan from the heat. After 20 mins, beat the eggs thoroughly & stir them into the sauce.

    Pour the sauce over the minced meat & aubergines, & bake for about 1hr. It is ready when the top of the sauce is brown & has a crust. Let it rest for 1hr, then serve with a tomato salad.

  • Nige's Tip Of The Week.

    If you have tarnished crockery, rub the affected surface with salt, followed by a cut lemon. Wash, rinse, dry & polish.


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