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15/06/2010

Duration:
1 hour, 25 minutes
First broadcast:
Tuesday 15 June 2010

Time Team Presenter Tony Robinson joins Fred for a chat
He eats ham and jam and spam a lot, comedian Marcus Brigstocke will be dropping by to tell us about his foray into musicals
How is Richard Cadey getting on with bringing his community together?
What happens if your internet purchase doesn't seem to be as it claims? We'll be telling you what to do
and as it's foodie tuesday chef Jaq O Donnell will be preparing another meal...FAST.

Chapters

3 items
  • Macaulay and Co

    • Marcus Brigstocke

      He eats ham and jam and spam alot. Marcus Brigstocke dropped by to talk about his foray into musicals

    • Tony Robinson

      Presenter of Time Team Tony Robinson drops by for a chat.

    • Fast Food

      Chef Jaq O Donnell prepares a meal FAST!

  • Summer Broth & scone at MacKenzie's house with chef Ian Manual from Gusto & Relish, Glasgow

    Summer Broth & scone at MacKenzie's house with chef Ian Manual from Gusto & Relish, Glasgow

    Ingredients

    leek
    celery
    carrots
    onion
    pepper
    broccilli
    tomato
    mushrooms
    wee bit red pesto
    chicken stock

    sweat off veg in olive oil and butter for ten mins till soft. add chicken or veg stock and simmer gently for ten mins.

    scone
    100 gr self raising flour
    20 gr butter
    20 gr cheese
    salt pepper
    fresh herbs - not drie - essential chopped.

    throw together, add egg. don't over work it. roll into golf ball size. Place in oven at 180 for 10-12 mins

  • Orkney Herring Fillets in oatmeal with a crispy ham salad

    Jak O'Donnell's recipe from The Sisters restaurant, Glasgow

    Serves 4

    4 Herring filleted (ask your fishmonger kindly)
    50g/2oz medium oatmeal
    50gr/2oz pinhead oatmeal
    25ml milk
    2 slices streaky bacon
    1 large portion lettuce leaves( your choice)

    1. Brush the herring fillets with milk then press into a tray of the mixed oatmeal both sides
    2. Heat a non stick frying pan until hot
    3. Finely chop the bacon, place fish in the pan 1 minute each side
    4. Once turned over add bacon pieces and cook until golden brown
    5. Place leaves in a bowl toss through the chopped bacon and put on serving plate
    6. Lay fish fillets on top serve immediately

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