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1 hour, 25 minutes
First broadcast:
Tuesday 21 September 2010

For those in the early stages of a new relationship beware as according to recent research you're likely to lose 2 friends, we'll be finding out why this could be with the help of one of the authors of the research, Max Burton.

If you want a blast of colour to appear in your garden next spring then now is the time to get planting your bulbs -Ian Young from BBC Radio Scotland's Beechgrove Potting Shed will be teaching us what to do.

The diaries of Thomas Cairns Livingstone were discovered in a shoebox at an auction - they've now been published into a book with the help of cultural historian, Ronnie Scott who will be joining us in the studio.

If you learn to touch type then it will speed up your WPM (words per minute) plus it'll help your posture.....Karen and Fred will be learning some typing tips and putting them to the test.

London Fashion Week has kicked off - reporter, Richard Cadey finds out if strutting your stuff on a catwalk is harder than it looks.

Plus it's foodie Tuesday. Chef Jacqueline O'Donnell will be here with another tasty ingredient - plus, we'll be finding out what seasonal soups we can be making at this time of year.....


2 items
  • Planting Spring Bulbs

    Ian Young from the Beechgrove Potting Shed gave us his top tips on planting Spring Bulbs.

  • Foody Tuesday

    Chef, Jacqueline O'Donnell gave us her culinary tips on cooking Lamb.

  • Scotch Lamb chops with a Mint, Rosemary & Ginger Glaze

    2 Scotch Lamb loin chops per person
    Root ginger
    Fresh rosemary
    Fresh mint
    New potatoes
    Syrup from jar stem ginger

    Cooking Method
    Pound together, in a pestle and mortar or use a bowl and wooden spoon, 1” root ginger, peeled and sliced, 2 sprigs fresh rosemary and 15ml (1tbsp) fresh mint, add 15ml (1tbsp) oil and mix together.

    On the fat on the outside of the chop Rub into the fat the ginger and herb mixture.

    Heat a heavy based pan cook for 2mins 1 side & 1minute the next cover pan with foil and rest meat for 10mins

    Save any oil from the pan whilst cooking to drizzle over the tatties (2lb) baby potatoes to the roasting tin, or in a separate tray and drizzle with 1tbsp oil and scatter with two sprigs fresh rosemary.

    Glaze the lamb with 2tbsp syrup from jar of stem ginger. Reglaze with a further 2tbsp syrup during the last 10 minutes of cooking time.

  • Radio Scotland blog - Men in Heels

    Radio Scotland blog - Men in Heels

    See photographs of Richard Cadey mastering walking in heels.

    Read more and see the photos


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