iPlayer Radio What's New?
Speaker icon LISTEN
Show more Show less
ON NOW : Gilles Peterson
A Mixtape Selection

Gilles Peterson It's a mixtape selection with vinyl a-plenty!

Image for 11/04/2010

Sorry, this episode is not currently available on BBC iPlayer Radio

11/04/2010

Duration:
2 hours
First broadcast:
Sunday 11 April 2010

Cerys takes over the lunchtime show on 6 Music.

Music Played

18 items
  • Image for Brian Eno

    Brian Eno Third Uncle

  • Image for Cate Le Bon

    Cate Le Bon Hollow Trees House Hounds

  • Image for Nancy Sinatra & Lee Hazlewood

    Nancy Sinatra & Lee Hazlewood Summer Wine

  • Image for Bill Callahan

    Bill Callahan Too Many Birds

  • Image for Devendra Banhart

    Devendra Banhart Baby

    What Will We Be, Reprise, 3

  • Image for Impact All Stars

    Impact All Stars Jaro

  • Image for Jimi Hendrix

    Jimi Hendrix The Wind Cries Mary

    Polydor

  • Image for Bajofondo

    Bajofondo Borges Y Paraguay

  • Image for Traffic

    Traffic Roamin Thru The Gloamin With 40000 Headmen

  • Fehlfaben and Fehlfarben Ein Jahr

  • Image for Mr. Bloe

    Mr. Bloe Groovin' With Mr Bloe

  • Image for The Felice Brothers

    The Felice Brothers Whiskey In My Whiskey

  • Image for Belle and Sebastian

    Belle and Sebastian The Blues Are Still Blue

    Rough Trade Records

  • Image for Canned Heat

    Canned Heat Rollin & Tumblin

  • Image for Henry Thomas

    Henry Thomas Bulldoze Blues

  • Image for Bongwater

    Bongwater Junior

  • Image for Bettye LaVette

    Bettye LaVette Let Me Down Easy

  • Image for Barclay James Harvest

    Barclay James Harvest She Said

  • THIS WEEK'S RECIPE

    Track: Too Many Birds - Bill Callahan
    Recipe: Spaghetti Carbonara

    Serves 4

    1. Place 4 portions of chosen pasta into a pan of boiling water, cover and re-stir to prevent sticking together.
    2. Put 2 tablespoons of olive oil into a frying pan and place on a medium to high heat and add 6 sage leaves and 3 whole garlic cloves.

    3. Add 8 slices of pancestta, roughly chopped and fry. Once crispy, remove the garlic cloves and sage leaves.

    4. In a seperate bowl, add 4 tablespoons of double cream, 4 egg yolks and fresh grated parmesan cheese
    5. Drain pasta and stir in pancetta and cream/egg/cheese mixture.

    6. Remove from heat before egg yolks scramble.

    7. Serve onto hot plates and garnish with chopped parsley and a little more grated parmesan.

    Enjoy

Broadcasts

BBC © 2013 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.