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1 hour, 30 minutes
First broadcast:
Tuesday 24 May 2011

Join Fred on MacAulay & Co when he:
- sets one BBC Radio Scotland listener the task of feeding a family of four for a week on just fifty quid.
- Obituaries fill the pages of some broadsheets - but what do they actually say? Find out how to read between the lines
- guinea fowl and wood pigeon may be everyday food on some of Scotland's menus, but one Glasgow restaurant has put Rook on its menu. Fred gets a taster!
Jak O'donnell seeks out the first of this season's Scottish strawbs and offers up her her Ha Ha Healthy Strawberry Sundae recipe
From the team behind Embarrassing Bodies, their new programme Diagnosis Live from the Clinic begins Wednesday - we speak with presenter Dr Dawn Harper
Britain's Got Talent tour gets on the road, and presenter Stephen Mulhern joins us with details of the tour dates
And How far would you go to keep your family pet? Some people go to great lengths and spend a fortune to get custody. We hear from lawyer Austin Lafferty about the pros and cons.

  • Jak O'donnell's Healthy Strawberry Sundae

    200g /7 oz strawberry, frozen
    * 2 heaped tbsp lowfat crème fraiche
    * 2 heaped tbsp low-fat natural yoghurt (not set)
    * 1 tbsp golden caster sugar
    * Freshly squeezed lime or orange juice (1 orange or 2 – 3 limes)
    150g / 5½oz raspberries
    * 2 tablespoons of icing sugar
    1 punnet strawberries, hulled, quartered
    * 1 dessertspoonful balsamic vinegar
    * 1 dessertspoonful golden caster sugar
    Ingredients (to serve)
    * Low-fat crème fraiche
    * Whole strawberries

    Method for the strawberry ice-cream
    1. Place the berries, crème fraiche, yoghurt and sugar in a blender whiz until smooth, adding enough orange or lime juice to combine to a thick cream. You might need to stop a couple of times and scrape down the sides
    2. Freeze if necessary.
    Method for the puree
    1. Mix the raspberries and sugar together then push through a sieve
    Method for the strawberries
    1. Combine everything together and leave for 10 minutes or so, time permitting
    To serve
    1. Alternate scoops of ice-cream with the strawberries in a sundae glass then top with crème fraiche and drizzle over some raspberry puree
    2. Finally, garnish each with a whole strawberry

    Sinful let’s say “Fettes Mess” Don’t want Eton......

    • 10.6 fl oz/ 300 ml whipping cream
    • 1 tbsp fine sugar
    • 3.5 oz/100g ready-made meringue
    • 1 lb/ 450g fresh strawberries
    • 1 tbsp confectioners/icing sugar
    • Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
    • Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
    • Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
    • Halve, then quarter the remaining strawberries.
    • Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.


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