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25/10/2011

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 25 October 2011

Australian stand up Adam Hills celebrates his 21st year in comedy and party planner Heather Spurling helps us conjure up the perfect Halloween party, plus some seasonal fast food.

  • BBC Food: Diwali

    Recipes and ideas to celebrate the vibrant Hindu festival of lights.

    Diwali recipes
  • BBC Food: Halloween

    Spooky Halloween cookies or scary spiderweb cupcakes - we've got plenty of sweet treat ideas for a Halloween party.

    Halloween
  • BBC One Drama: Death in Paradise

    BBC One Drama: Death in Paradise

    Drama series about a detective inspector who is assigned to investigate a murder on the paradise island of Saint-Marie in the Caribbean, despite his hatred of sun, sea and sand.

    Death in Paradise
  • Fig Recipes - Baked Brie and Figs recipe

    Baked Brie and Figs recipe

    1 8-ounce wheel Brie cheese
    1 ½ cups diced fresh figs
    3 tablespoons honey
    1 teaspoon cinnamon
    1 teaspoon vanilla
    ¼ cup slivered almonds
    1) Preheat oven to 180c Place Brie wheel on a baking pan.

    2) In a small bowl, combine figs, honey, cinnamon, and vanilla. Spread over Brie wheel and sprinkle with almonds.

    3) Place in oven and bake 12 minutes, until figs and cheese are bubbling. Cool slightly and serve with crackers and bread.

  • Fig Recipes -Chocolate Mint Figs recipe

    Chocolate Mint Figs recipe

    ½ cup of semisweet chocolate chips.
    4 tablespoons of fresh mint, finely chopped .
    48 almonds, toasted and coarsely chopped.
    24 fresh figs, halved.
    Preheat your oven to (175°C).

    In a mixing bowl, combine the chocolate chips, chopped mint and almonds, stirring thoroughly.

    Press a bit of this mixture into each fig half.

    Lightly spray a baking sheet with vegetable oil.

    Place the figs on the baking sheet and bake for 15 minutes.

    Serve warm or at room temperature.

  • Fig Recipe- Fig Biscotti recipe

    Fig Biscotti recipe

    6oz plain flour, sifted.
    ½ teaspoon of baking powder.
    2 tablespoons of cocoa powder.
    3 oz icing sugar.
    3 medium eggs, lightly beaten.
    4oz dark chocolate, chopped .
    2 oz dried figs, chopped.
    Preheat oven to180c.

    Place the sifted flour in a large bowl with the baking powder, cocoa powder and sugar.

    In another bowl, combine the eggs, chopped chocolate and chopped figs.

    Gradually add the egg/choc/fig mixture to flour mixture, stirring to form a stiff dough.

    Transfer the dough to an even work surface, lightly dusted with flour, and knead briefly with your hands until smooth.

    Divide the dough in half and shape into two long logs.

    Place logs on a baking tray lined with non-stick baking paper and press along top of log to slightly flatten.

    Bake for 20 minutes, then remove from the oven and allow to cool for 15 minutes.

    Reduce the oven temperature to150c
    Cut logs into half-inch thick slices, then place on baking trays and bake for another 10 minutes or until hard.

  • Fig Recipe -Figs with Ricotta recipe

    Figs with Ricotta recipe

    15 figs.
    4oz ricotta cheese.
    4tbsp honey.
    2 tablespoons of ground almonds.
    1 teaspoon of grated lemon rind.
    1 teaspoon of grated orange rind.
    1 teaspoon of vanilla extract.
    1 teaspoon of almond extract.
    Chopped toasted pistachios.
    Remove stems from the figs.

    Cut each fig almost in half and open up ready to stuff.

    In a food processor, mix together the ricotta, honey, ground almonds, lemon rind, orange rind, vanilla extract and almond extract.

    Process to blend all the ingredients together.

    Stuff each fig with the ricotta mixture.

    Garnish with the toasted nuts.

  • Diwali Recipe - Besan Burfi by Mother India Chef Tejpal Singh

    Ingredients:

    GRAM FLOUR - 1KG
    SUGAR - 1KG
    WATER-1,1/2 LITRES
    GHEE- 1KG
    GREEN CARDOMOMS
    PISTACHIO & ALMONDS FOR GARNISHING THE SWEETS

    PREPARATION:

    FRY GRAN FLOUR IN GHEE ON LOW FLAME TILL IT GOLDEN BROWNS IN COLOUR FOR AROUND 20 MINUTES, ADDING GREEEN CARDMOMS TOIT. IN A SEPERATE POT MAKE A SUGAR &WATER SYRUP BY BOILING SUGER IN WATER FOR AROUND 20 MINUTES.

    ONCE THE SUGER SYRUP COOLS DOWN MIX IT WELL INTO THE GRAM FLOUR ROUX AND POUR IT OVER A GREASED PROFF TRAY TO SETTLE DOWN AND LET IT COOL.

    ONCE THE BURFI SETTLES DOWN GARNISH IT WITH PISTACHIO & ALMONDS & CUT IT INTO SQUARES. SERVE YOUR MOUTH WATERING DELICACY.

    Recipe by Mother India.

  • Halloween Turnip Lantern

    Halloween Turnip Lantern

    Halloween Turnip Lantern by Heather Spurling

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