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With the legendary Black Sabbath guitarist Tony Iommi

Duration:
2 hours
First broadcast:
Sunday 23 October 2011

Tony Iommi, the rock guitarist and Black Sabbath legend has been referred to as the person who invented heavy metal. From his working class Midlands roots, Tony developed a unique playing style which was the result of a disfiguring hand injury he suffered when working in a sheet metal factory. He created a dark and gothic sound unlike anything that had been heard before and which spawned generations of devoted fans. Sabbath went on to sell millions of records worldwide.

Tony will be talking to Cerys about his book Iron Man, where he goes on the record about Black Sabbath and recounts his life story including his inspired but complex relationship with Sabbath's lead singer, Ozzy Ozbourne.

Music Played

20 items
  • Cerys and Tony Iommi

    Cerys and Tony Iommi

  • Black Sabbath legend Tony Iommi signing guitar for Cerys

    Black Sabbath legend Tony Iommi signing guitar for Cerys

  • Sunday Recipe: Chicken Pie

    Ingredients
    1 medium green pepper, sliced
    50g/20z button mushrooms
    10g/ ½oz butter
    400g/14oz cooked chicken, shredded
    225g/8oz puff or flaky pastry (ready-made is fine)
    1 egg, beaten
    For the sauce
    25g/1oz butter
    25g/1oz flour
    150-200ml/6-7fl oz chicken stock
    2-3 tbsp double cream
    squeeze of lemon juice
    sprig of fresh tarragon
    Preparation method
    1. Preheat the oven to 220C/425F/Gas 7.
    2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted
    water, then drain, refresh in cold water and drain again.
    3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz
    butter for 2-3 minutes, then set aside.
    4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed
    saucepan, add the flour and cook slowly over a low heat until the
    mixture is straw-coloured. Pour in the chicken stock, turn up the heat
    and stir constantly until simmering. Add the cream and reduce until
    the sauce has a syrupy consistency. Add the lemon juice and
    tarragon.
    5. Turn off the heat, add the chicken, peppers and mushrooms to the
    pan.
    6. Butter an ovenproof dish large enough to hold the chicken pie
    mixture with room to spare. Add the chicken mixture to the dish.
    7. Roll out the pastry on a floured work surface, to a thickness of about
    0.25in/1cm. Place the pastry over the filling and carefully trim the
    edges. Use the trimmings to make cut-out shapes to decorate the
    surface of the pie. Cut a couple of air holes with a knife to allow the
    steam to escape. Brush the pastry with the beaten egg.
    8. Bake the pie in the preheated oven for about 25-35 minutes. The top
    should be nicely browned and the filling piping hot. Remove, allow to
    cool slightly and serve.

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