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10/01/2012

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 10 January 2012

After the recent storms - fences have littered gardens all over the country - we find out how to fix or replace them.
We'll be hearing from entertainer Allan Stewart.
It's Foodie Tuesday and Chef, Jacqueline O'Donnell will be cooking with Popeye's favourite food - Spinach.
According to some experts Scots need more Vitamin D - we find out why it's so important.
Channel 4 Documentary 'One Born Every Minute' is back on telly - we chat to series director David Brindley.
Comedian and Peep Show star, Isy Suttie will be telling us about her musical comedy.
And with the newly designed 50 pence coin launched commemorating the London Olympic and Paralympic Games - we find out some random facts about the coins in our pockets with the help of a Royal Mint Historian, Dr Kevin Clancy.

  • Richard Cadey's Fence: Before

    Richard Cadey's Fence: Before

    Richard Cadey, with the help of Calum Stoke repaired his fence that had blown down in the recent storms - here are the before and after pics...

  • Richard Cadey's Fence: After

    Richard Cadey's Fence: After

  • Foody Tuesday with Jacqueline O'Donnell

    Portobello mushroom & spinach bake

    • 4 large Portobello mushroom caps
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper, divided
    • 100gr/4oz ricotta cheese
    • 100gr 4oz finely chopped fresh spinach
    • 50gr/2oz finely grated Parmesan/strong Scottish cheddar
    • 2 tablespoons finely chopped kalamata olives
    • 1/2 teaspoon Italian seasoning/chopped fresh basil
    • 3/4 cup prepared tomato sauce
    • Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
    • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
    • Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
    • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

    Spinach cakes

    • 300gr/12oz fresh spinach,
    • 75/3oz part-skim ricotta cheese, or low-fat cottage cheese
    • 75gr/3oz finely shredded Strong cheddar or Parmesan cheese, plus more for garnish
    • 2 large eggs, beaten
    • 1 clove garlic, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper

    • Preheat oven to 180c/Gas 5.
    • Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
    • Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
    • Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

    Lentil & Spinach warm salad

    • 75g/2½oz Puy Lentils, cooked according to packet instructions, drained and kept warm
    • 75g/2½oz Spinach
    • 1 tbsp sesame oil
    • 2 tsp soy sauce
    • pinch chilli flakes
    • 2 limes , juice only
    • 1 tbsp clear honey
    • For the salad, place the cooked lentils and the spinach into a serving bowl.
    • For the dressing, place all the dressing ingredients into a bowl and mix well.
    • To serve, pour the dressing over the lentils and spinach and stir well

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