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30/06/2011

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 30 June 2011

Resident gastrognome Nigel Barden serves up another culinary delight for the team. Plus more Confessions and Homework to bring you to your knees, Matt Williams has the latest sport, Rebecca Pike counts your money and Sally Boazman has the travel.

Music Played

13 items
  • Image for Boz Scaggs

    Boz Scaggs Lido Shuffle

    The Greatest Hits Of 1977 (Various), Premier

  • Image for Caro Emerald

    Caro Emerald That Man

    (CD Single), Dramatico, 1

  • Image for The Beatles

    The Beatles Day Tripper

    The Beatles - 1, Apple, 1

  • Image for Danny Wilson

    Danny Wilson Mary's Prayer

    Meet Danny Wilson, Virgin

  • Image for Queen

    Queen Seven Seas Of Rhye

    Queen - Greatest Hits, Parlophone, 11

  • Image for Dionne Bromfield

    Dionne Bromfield Foolin'

    (CD Single), Lioness Records, 1

  • Image for The Drifters

    The Drifters Under The Boardwalk

    Very Best Of Ben E.King & The Drifters, Global Television

  • Image for Kaiser Chiefs

    Kaiser Chiefs Ruby

    (CD Single), B-Unique

  • Image for Martha and the Muffins

    Martha and the Muffins Echo Beach

    The Best Summer Ever (Various Artist, Virgin

  • Image for The Feeling

    The Feeling Set My World On Fire

    (CD Single), Universal Island, 1

  • Image for Traveling Wilburys

    Traveling Wilburys End Of The Line

    Traveling Wilburys Vol.1, Wilbury

  • Image for Adele

    Adele Set Fire To The Rain

    21, XL, 5

  • Image for Willie Nelson

    Willie Nelson Please Don't Talk About Me When I'm Gone

    Moonlight Becomes You, Columbia

  • Seared Bavette Steak with Summer Salad

    By Richard Johnson from Street Food Revolution (Kyle Books)

    Serves 4
    Prep time 20 mins
    Cooking time 20 mins

    INGREDIENTS
    2 green courgettes
    2 yellow courgettes
    200ml mild olive oil
    Salt & freshly ground black pepper
    8 asparagus spears
    Grated zest & juice 1 large unwaxed lemon
    800g Bavette steak
    250g frozen petits pois, defrosted
    50g rocket
    150g feta cheese
    50g pea shoots

    METHOD
    1. Place a griddle on the stove at a high heat.
    2. Using a potato peeler or mandolin, peel strips off each courgette lengthways, about 2-3mm thick.
    3. Place in a bowl & pour in around 50ml of the oil.
    4. Add some seasoning & mix, make sure each strip is coated.
    5. Break off the ends of the asparagus spears (they will naturally break where the fibrous bit stops) & set aside. If the spears are large, cut in half lengthways.
    6. When the griddle is smoking, add the strips of courgette in one layer. As soon as they are bar marked, turn them over.
    7. When they are done, take them off & place in a large mixing bowl. Continue grilling the courgette strips until they are all done.
    8. Mix the asparagus in the remaining seasoned oil from the courgettes & place on the griddle, turning until bar marked all around. Add these to the courgettes.
    9. Place the remaining oil (less a glug for the meat) in a bowl & mix in the lemon zest & juice along with plenty of salt & pepper.
    10. Preheat the oven to 180C / gas mark 4.
    11. Trim off all the surplus fat & sinew from the Bavette & season heavily.
    12. Put a large frying pan on a medium heat (one that you can later put in the oven; if you don’t have one, use an oven tray).
    13. When the pan is smoking, add a glug of oil & the Bavette steak.
    14. Sear the meat until brown on both sides, & place in the oven for 5-6 mins. (The thickness of the meat can vary. If it’s particularly thin, you may not need to put it in the oven).
    15. Meanwhile, mix the peas in with the courgettes & asparagus, add the rocket & crumble in the feta.
    16. Remove the meat from the oven & let it rest for 5 mins. It is very important to rest the meat for around the same amount of time it takes to cook it.
    17. Transfer the steak to a chopping board &, with a very sharp & thin knife, cut against the grain into very thin slices.
    18. Coat the salad with the lemon dressing & place on a serving platter with the steak on top.
    19. Garnish with the pea shoots.

  • Confession: "Border Dispute"

    Dear Simon and the collective,

    Hearing the discussions about devolution for Scotland on Radio 2 recently I
    was reminded about how I caused my wonderful daughter some grief, oh and my step son too....

    In September 2008, my eldest son went to begin his studies at
    a University in a Northern English town close to the Scottish Border, and being the dutiful mother, I took him there along with my 12 year old daughter, fully grown up husband to be and my 14 year old future stepson.

    It was a lovely autumnal day so we decided to go for a look round
    the Castle. As we meandered round the walls, I spotted a very
    redundant dusty old tank just parked in an alcove. My future step son enquired,"What's that?". To me it seemed so very obvious but, well, sometimes you just have to go with your thoughts..... "It's there to protect England from the marauding Scots" I replied. Expecting to be told not to be so stupid, his inquisitive expression allowed me to continue; "You see,
    Scotland and England still don't get on too well and so the army placed
    the tank here so that it can be used to repel the Scots when they begin
    to invade England. You see, only so many Scots are allowed into England
    each day and if they go over the number then the tank is sent to the
    border to repel the visitors."

    At this point I again thought he'd just tell me not to be so silly, but ......no... so I enlisted the help of my elder son and together we invented the ten o'clock curfew! This, we lied, was the time that all good citizens of England had to be behind black out curtains and in their homes, if at all possible. His enquiry as to why was followed by my reply "It's not a pretty sight watching them being repelled". He looked a little shocked.

    As we ambled into the city centre, he then asked a simple question; "How do they know if too many Scots are coming over the border?" As luck would have it, an RAF helicopter happened to be flying overhead at that moment. "There you go, you see the helicopter? Well, it's monitoring the border right now and it alerts the army in the castle if they see too many cars coming over the border" I explained.

    Well Simon, still he believed me and for the next couple of hours future step son kept muttering on about this ten o'clock curfew. The evening passed with the group of us going out for a meal, but as nine o'clock approached, he became quite agitated as we casually mentioned that we needed to get back to our hotel ready for the ten o'clock curfew.

    So worried was he that he made one of his frequent trips to the loo. Whilst out of earshot, my daughter had a go at me saying how horrible I was being to her future stepbrother, but I casually mentioned that if he was silly enough to believe me then it was on his own head.... her reply..... "But mum, you're a teacher, of course he believes you!"

    When he returned he said he’d mentioned the curfew to the guy in the next ‘stall’….who told him to go away and stop being so very stupid. Which says it all really.

    I beg forgiveness for this tale firstly for upsetting my daughter who got a whole load of abuse from him, saying that she should have told him the truth much earlier, but also from my gullible stepson, for allowing him to believe that everything wicked step mothers' who happen to be teachers tell him is true.

    Nicki

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