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1 hour, 30 minutes
First broadcast:
Tuesday 14 February 2012

Bona-fide Hollywood star of 'Scrubs' and 'Garden State', screenwriter, producer, comedian, and director Zach Braff will be in the studio with Fred to talk about his new play 'All New People' - but has he got a Valentine?

'Torchwood' and 'Tonight's The Night' star John Barrowman and his sister Carole chat to Fred about teaming up to write their new children's book 'Hollow Earth'

Willpower is a mental muscle that you can train, but just how easy is it? Author of NY Times bestseller 'Willpower' Dr Roy Baumeister reveals his secrets to help reporter Vicki Johnston avoid cakes and sweets for good.

With Aberdeen University library getting 500 of it's windows replaced, we learn all there is to know about windows and glass in our very own 'Glass Masterclass'

The Muppets Movie is out this week, but taking young children to the cinema can be a minefield, so how can you ensure fun for all the family? We discuss cinema etiquette for kids.

Toastable pizza may have arrived in the shops, but it's no rival for the eighties student classic. Fred dusts off his toastie maker as we celebrate 'Toastie Tuesday'...

And resident chef Jak O'Donnell makes some 'brill' dishes with.um.brill!

  • Find out more about Zach Braff's new play.

    Find out more about Zach Braff's new play.

    All New People
  • Jaq's Brill Recipes

    Steamed Brill en papillote

    •50ml/2fl oz soy sauce
    •1 tbsp sesame oil
    •2carrots, cut into fine strips
    •3 spring onions , cut into fine strips
    •1 small handful basil/coriander
    •2 sprigs freshthyme , leaves only
    •5cm/2in root ginger , peeled, cut into fine strips
    •4 x 200g/7oz pieces Brill with the bone in
    •4 large squares of greaseproof paper

    •Preheat the oven to 220C/425F/Gas 8.
    •Whisk the soy sauce, and the sesame oil together in a bowl and set this dressing aside.
    •Place the carrots, spring onions, basil, thyme leaves and ginger into a clean bowl and mix well. Place a little of the vegetable, herb and ginger mixture into the middle of the paper squares(reserving half of the vegetables for later), then top with a piece of brill.
    •Spoon a little of the dressing over the top, then cover with the reserved vegetable, herb and ginger mixture and any remaining dressing.
    •Add the rest of the veg onto paper parcel to cover and fold over to make a neat envelope parcel covering the filling and tie with cook's string to completely seal as a parcel.
    •Put onto a baking tray and transfer to the oven to cook for 10-12 minutes.
    •To serve, place each parcel onto a plate and open them at the table in front of your guests.

    Baked Brill with Minted Sauce

    4 brill fillets, trimmed
    a little oil
    Freshly ground black pepper
    Juice of 1/2 lemon
    1/2 onion or 1 shallot, very finely chopped
    1 tbsp (1/2 oz) butter
    6 oz (175 g) frozen peas
    1-2 teaspoons water
    1 tablespoon mint, chopped
    4 tablespoons natural yoghurt or fromage blanc
    Whole mint sprigs or leaves to garnish

    Pre heat oven to Gas 5 190c
    1.Wash & pat dry fillets
    2.Put them in a shallow slightly oiled baking dish with white pepper & half the lemon juice
    3.Cover with foil and bake for 15 mins
    4.Meanwhile make the sauce, sweat the onions in butter gently on a low heat add peas & cook for 2 mins
    5.Tip al the mix into a blender with yoghurt & mint and blitz for 20secs until smooth
    6.Add remaining lemon juice & pepper to taste
    7.Spoon sauce over fish fillets & serve

    Herb Crust fillets of Brill

    4 thick fillets of Brill
    1 punnet cherry tomatoes
    1 shallot
    2 slice stale bread
    50gr strong cheddar
    Handful of fresh basil & parsley
    2 tbsp Summer harvest rapeseed oil

    1.Season the fillets well & seal in a very hot pan until golden both side place on baking tray
    2.In a food processor blend bread parsley & cheese
    3.Chop cheery tomatoes & shallots soften slightly in the pan you roast the fillets in
    4.Add in chopped parsley & set aside
    5.On top of fish press salsa & crumb mix generously & bake for 5 mins
    6.Serve with a splash of Rapeseed oil & Balsamic

  • Zach Braff and Fred co-host Becca Wright

    Zach Braff and Fred co-host Becca Wright


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