Music Played27 items
Van Morrison Bright Side Of The Road
The Very Best Of Van Morrison, Polydor
Adele Set Fire To The Rain
21, XL, 5
Big Screen Belter
The Beach Boys Kokomo
Love At The Movies (Various Artists), Telstar
Yvonne Elliman If I Can't Have You
And They Danced The Night Away, Debutante
Michael Bublé Everything
(CD Single), Reprise
The Police So Lonely
The Police - Message In A Box (Cd 1), A&M
Scouting for Girls Love How It Hurts
(CD Single), Epic, 1
Elton John Island Girl
Elton John Greatest Hits 1970-2002, Mercury
The Feeling I Thought It Was Over
(CD Single), Universal
The Poni-Tails Born Too Late
Young Love - Sound Of The 60's, Part, Old Gold
James Blunt I'll Be Your Man
Some Kind Of Trouble, Atlantic, 1
Billy Ocean Love Really Hurts Without You
The Greatest Hits Of 1976 (Various), Premier
Curiosity Killed the Cat Down To Earth
Now 1986 - The Millennium Series, Now
Ben Folds Landed
(CD Single), Epic
The Doors Touch Me
The Best Of The Doors, Elektra
Caro Emerald That Man
(CD Single), Dramatico, 1
Madness Our House
Now 1983 - The Millennium Series, EMI
Orchestral Manoeuvres in the Dark Sister Marie Says
History Of Modern, 100% Records, 2
The Troggs Wild Thing
The Greatest Hits Of 1966, Premier
B.J. Thomas Raindrops Keep Falling On My Head
The Love Songs Of Burt Bacharach, Polygram Tv
Patrick Wolf House
(CD Single), Mercury, 1
The Special A.K.A. Free Nelson Mandela
Now That's What I Call Music 1984 (Various Artists), Now, 4
Eddy Grant Gimme Hope Jo'anna
Now 11, Part 1 (Various Artists), Now
Paolo Nutini Pencil Full Of Lead
(CD Single), Atlantic, 1
Gibson Brothers Que Sera Mi Vida (If You Should Go)
54 Volume 1 O.S.T. (Various Artists), Tommy Boy Music
(CD Single), Island, 1
Duane Eddy Twango
Road Trip, Mad Monkey Records, 1
Pause For Thought
From Rev Ruth Scott, an Anglican vicar in Richmond:
"That wonderful storytelling Jesuit, Anthony de Mello once said, “If you want order and predictability when you work with people, go visit a graveyard.” You certainly won’t find those things in school at present.
Building work carries on as staff deal with the teething problems of the new timetable. Last Monday we fried in the heat of Sports Day and then Yr 10 spent the rest of the week doing exams. Now they’re away on work experience. Two days ago all the new Year 7’s for September spent the day with us. In a couple of weeks we’ll be away on Activities Week, and of course we’ve just said goodbye to our Year 11’s. How gorgeous they looked at the Prom!
At their Leavers’ Liturgy one of our fantastic teachers, Maggie, gave some great advice like do one good thing every day that scares you, don’t be reckless with another’s heart or let others be reckless with yours and don’t puff yourself up or put yourself down too much. That last one caught my ear because I grew up being told not to get big-headed. Chance would be a fine thing! Like so many people I’m all too conscious of my faults and failings and find it hard to see the gifts and good points others tell me I have. That can be far more crippling than being over-confident.
I like the story of the Rabbi who kept two bits of paper in his coat. Based on words from Psalm 103 the one in his left-hand pocket read, “Remember you are but dust and to dust you shall return.” The other was an extract from God’s love poem in Isaiah, “You are precious in my eyes, and honoured, and I love you.” These bits of paper were a constant reminder to him to neither over-estimate nor under-rate himself, but to rejoice in being alive and being the best he can be."
Let Him Eat Pie!
Yesterday Chris told you that he was craving shepherds pie and our lovely friends at The Savoy, Ivy and Radio 2's own Nigel Bardem listened to his plea and answered the call!
This pie come courtesy of chef director Stuart Gillies at Gordon Ramsay's The Savoy Grill.
The Ivy's Shepherd's Pie
For the base:
2 shallots, peeled and finely chopped
100g button mushrooms, washed and finely chopped
100g carrots, peeled and finely diced
3 sprigs fresh thyme, leaves removed and chopped (you could use a teaspoon of dried thyme if you cannot get the fresh)
3 sprigs fresh oregano, leaves removed and chopped (you could use a teaspoon of dried oregano if you cannot get the fresh)
80ml red wine
200g lean rib of beef mince (available at good quality butchers or supermarkets)
200g lean lamb mince
2 tbps Worcestershire sauce
½ tin chopped tomatoes
300ml veal stock (you can buy good veal stock from good quality supermarkets)
1 tbsp tomato purée
Flour to thicken (according to your taste – the more flour, the richer and thicker the dish)
Vegetable oil for cooking
Salt & pepper to taste
Seal and sweat off the mince in a hot frying pan for 5 minutes until a light brown colour; pour off the excess liquid and put to one side until the rest of the ingredients are ready.
Sweat the shallots, thyme, button mushrooms and carrots in a little oil on a medium heat. Add the mince and mix in the tomato purée and cook out (this should take around 15 minutes); then add the red wine and reduce (this should take around 20 minutes). Dust with flour and continue to mix thoroughly.
Add the Worcestershire sauce, chopped tomatoes and add enough veal stock to cover. Simmer for 40 minutes, and season with salt and pepper and more Worcestershire sauce to taste and finish with chopped oregano.
For the mash:
800g King Edwards or Maris Piper (preferably)
Salt & pepper to taste
King Edwards are also good for mashing. Peel and cut the potatoes into even-sized pieces. Cook them in boiling, salted water, drain them and then return to the pan over the heat to remove any excess moisture. Using an old-fashioned masher, a mixing machine or a potato ricer, purée the potatoes and mix them with plenty of good butter and season to taste.
Put the meat mixture into an oven proof dish. Top with the mashed potato, and put into the oven (180°C / gas mark 4) and bake for around 20 minutes. It should go a nice golden colour.
You can serve with a drizzle of veal jus. We serve with buttered peas and carrots at The Ivy.
Nigel Barden's Shepherd's Pie
Nigel borrowed a recipe from Anthony Worrall Thompson, as seen on the BBC Food website (see the link below), with a few of his own special touches…
Prep time 30mins to 1 hour
Cooking time 1 to 2 hours
50g/2oz dripping (Nigel used rapeseed oil instead)
2 large onions, finely chopped
2 tbsp olive oil
900g/2lb minced lamb
2 tbsp plain flour
4 bay leaves
4 sprigs fresh thyme
2 tsp anchovy essence
2 small tins chopped tomatoes
4 tsp Worcestershire sauce
450ml/16fl oz chicken, beef or lamb stock
salt and freshly ground black pepper
For the mash:
55ml/2fl oz milk
1 free-range egg yolk
1. Preheat the oven to 200C/400F/Gas 6.
2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.
3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
4. Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy essence and stir.
5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
6. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.
Nigel topped his pie with some delicious Montgomery cheddar
Nigel Barden's Shepherd's Pie recipe
Nigel took some tips from Anthony Worrall Thompson - you can see the original recipe by clicking hereAnthony Worrall Thompson's Shepherd's pie
The Savoy Grill’s Shepherd’s Pie
750g Lamb breast
750g Lamb Shoulder
65g large diced carrots
65g large diced onion
65g large diced celery
65g large diced leek
1 head garlic chopped in half
1/2 bunch Rosemary
1/4 bunch thyme
25g tomato puree
750ml Chicken stock
750ml veal stock
1.5 large onions, grated
1.5 large carrots, grated
Extra virgin olive oil
Sea salt and black pepper
In a heavy-based frying pan, heat the oil until very hot. Season the whole lamb breast and shoulder, place carefully into the hot pan and colour well on all sides.
Remove the lamb from the pan and set aside. Add the diced vegetables and colour well, before adding the tomato puree. Place the meat back in the pan, add the stocks and herbs and slowly cook until tender. This should take approximately 4 hours.
Remove the meat when cool. Strain the cooking liquor and pour it into a saucepan. Reduce by three quarters until it coats the back of a spoon.
Whilst the meat is cool, but not cold, pull out the bones and pieces of cartilage, which run in straight lines across the breast, and discard. Then start to pick the meat into shreds, separating the fat which runs along the top of the breast. When separated, chop the meat into 1cm size pieces.
Heat some oil in a heavy based saucepan and add the grated carrot and onion. Cook for 2-3 minutes then add the diced lamb breast. Add the reduced lamb sauce and bring slowly to the boil. Reduce the heat to a very gentle simmer and season with salt and pepper. Cook until the whole braised mixture is nice and thick.
Put into a suitable dish and fill half-way. Leave to cool for 10 minutes and then top with mashed potato. Decorate the top using a fork to give lots of lines and ridges which will colour differently and give a better browned finish. Place in the oven at 180 degrees until piping hot, finishing under the grill to brown the potato if necessary.
"All Aboard The Shepherd's Pie Special!"
The show was dedicated to everyone who is getting ready for a change - winding up or winding down!
Today's show starred:
David Ashworth from Preston chose the Big Screen Belter
Phillipa Harmony from Plymouth is preparing for her Grade 5 Violin exam
Maud and Jack Deam from Herne Bay in Kent are celebrating their 71st wedding anniversary
Paul Brougham from Houghton Le Spring is 50 today!
Ellie Nandhra from East Horsley took part in a production of Charlie And The Chocolate Factory
Lewis Sevenoaks from the Vale Of Glamorgan is going to school as a pirate today
Crysella Smith from Portchester chose the Golden Oldie
Helen Conway from St Helens chose the Gobsmackers
Jill Scott, top England Women's mid-fielder was today's Mystery Guest
Rev Ruth Scott, an Anglican vicar gave us reason to Pause for Thought
Catch up with the latest Breakfast fun with Chris Evans. Hear the best stories and the biggest…