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1 hour, 55 minutes
First broadcast:
Thursday 01 April 2010

Driving you home tonight Simon Mayo is joined by resident gastronome Nigel Barden. He'll be dropping by in hour 2 with more delicious dishes for your delectation!

Plus Pauline McCole 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 Kim Wilde

    Kim Wilde Kids In America

    Fantastic 80's Disc 2 (Various Artis, Columbia

  • Image for Goldfrapp

    Goldfrapp Rocket

    (CD Single), Mute, 1

  • Image for Kansas

    Kansas Carry On Wayward Son

    American Dreams II (Various Artists), Solitaire Collection, 3

  • Image for Maroon 5

    Maroon 5 This Love

    (CD Single), J

  • Image for Annie Lennox

    Annie Lennox I Can't Get Next To You

    Annie Lennox - Medusa, RCA

  • Image for Bananarama

    Bananarama Love Don't Live Here

    CD Single (Promo), Fascination, 1

  • Image for T. Rex

    T. Rex Children Of The Revolution

    Tanx + Zinc Alloy, Edsel, 006

  • Image for Paul Simon

    Paul Simon Graceland

    The Paul Simon Anthology (Disc 2), Warner Bros, 1

  • Image for Pretenders

    Pretenders Kid

    The Pretenders - The Singles, WEA

  • Image for Meat Loaf

    Meat Loaf Los Angeloser

    (CD Single), Mercury, 1

  • Image for Roxy Music

    Roxy Music The Same Old Scene

    Bryan Ferry/Roxy Music - Street Life, Eg

  • Image for Crosby, Stills, Nash & Young

    Crosby, Stills, Nash & Young Teach Your Children

    Crosby Stills & Nash, Atlantic

  • Image for Corinne Bailey Rae

    Corinne Bailey Rae Paris Nights/New York Mornings

    (CD Single), Virgin, 1

  • Image for Sam Cooke

    Sam Cooke Another Saturday Night

    Sam Cooke - The Man & His Music, RCA

  • Image for The Bellamy Brothers

    The Bellamy Brothers Let Your Love Flow

    Country Moods (Various Artists), Polygram Tv

  • A Spring Risotto for a Wet Weekend

    A Spring Risotto for a Wet Weekend

    Risotto Primavera (Spring Risotto)
    From The Italian Cookery Course by Katie Caldesi (Kyle Cathie Publishing)

    Serves 6
    Cooking Time 30 mins

    150g fresh broad beans (podded weight)
    250g fresh peas (podded weight)
    500g asparagus
    250g leeks, preferably baby ones
    100g olive oil
    100g butter
    3 heaped teaspoons chopped flat-leaf parsley or fresh mint (or 1½ teaspoons of each)
    400g risotto rice (Carnaroli ideally)
    150g/ml white wine
    50g Parmesan or Grana Padano, grated, plus extra to serve

    1. Drop the broad beans & peas into 2 litres of boiling salted water in a large saucepan & cook until just tender.
    2. Lift them out using a sieve & set aside, reserving the water in the saucepan for the stock.
    3. Trim off the woody stems from the asparagus & any tough green parts from the leeks & add the trimmings to the stock.
    4. Bring water back to the boil & simmer while preparing the rest of the ingredients.
    5. Cut the tips from the asparagus & set aside.
    6. Chop the stems finely & add to the drained peas & beans.
    7. Chop the leeks finely.
    8. Melt the butter with the oil in another large saucepan & fry the leeks for about 10 mins until translucent, stirring regularly.
    9. Now add the peas, beans, chopped asparagus stems & herbs & stir well to combine.
    10. Add the rice & ‘toast’ it for a few mins, stirring constantly, ensuring all the grains become covered in oil.
    11. After 3 or 4 mins add the wine & stir again until it has evaporated (about 3 mins).
    12. Start adding the hot stock a ladleful at a time, stirring constantly.
    13. Wait until a crescent-moon shape appears at the bottom of the pan before adding the next ladleful.
    14. Meanwhile, steam or lightly boil the asparagus tips. When just cooked, set aside.
    15. Continue stirring ladlefuls of stock into the rice until the rice is almost cooked but the grains are slightly al dente in the centre.
    16. Now stir in the cheese, then immediately remove the pan from the heat & put a lid on while you warm the serving bowls.
    17. Pour the risotto into the bowls, top with extra cheese & the asparagus tips & serve.

    Nige’s Tip of the Week

    Always ensure that the stock you add to risotto is warm, as crucially it won’t reduce the temperature of the dish as you cook it. Otherwise the absorption by the rice will be adversely affected. Similarly, do make sure that all your ingredients are to hand before cooking, so you don’t have to stray far from your risotto pot & that all important constant stirring.

    Nigel's Recipe Archive
  • Rain or Shine?

    Rain or Shine?

    Chances are, if you went on an Easter Egg hunt this weekend, you wouldn’t be wearing your Sunday best but your waterproof and wellies!... but is this so unusual? And 50 years on from the launch of the first weather satellite into space are predictions really getting any more accurate? We spoke to BBC Weather Man Phil Avery to firm up the forecast for us…

    BBC Weather


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