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1 hour, 55 minutes
First broadcast:
Thursday 26 April 2012

Simon welcomes our very own Gastrognome, Nigel Barden, to the studio to cook up another tasty treat!

We'll offer up another Confession to the ever-entertaining Collective and try to help you with your homework...

Sally Boazman keeps you up to date with the latest travel, Matt Williams has the sport of the day and Rebecca Pike brings you the money news.

Music Played

13 items
  • Image for Van Morrison

    Van Morrison Bright Side Of The Road

    The Very Best Of Van Morrison, Polydor

  • Image for Scissor Sisters

    Scissor Sisters Only The Horses

    (CD Single), Polydor, 1

  • Image for Queen

    Queen I Want It All

    Queen - Greatest Hits II, Parlophone

  • Image for Lily Allen

    Lily Allen Not Fair

    (CD Single), Regal, 1

  • Image for Depeche Mode

    Depeche Mode Just Can't Get Enough

    Me Without You O.S.T. - Various, Columbia

  • Image for Engelbert Humperdinck

    Engelbert Humperdinck Love Will Set You Free

    (CD Single), Conehead, 1

  • Image for Andrea True Connection

    Andrea True Connection More More More

    Million Sellers Vol.17 - The Seventie, Disky

  • Image for Peter Gabriel

    Peter Gabriel Solsbury Hill

    (CD Single), Virgin

  • Image for ABBA

    ABBA Gimme! Gimme! Gimme! (A Man After Midnight)

    Abba Gold (40th Anniversary Edition), Polar, 014

  • Image for The Beach Boys

    The Beach Boys That's Why God Made The Radio

    (CD Single), Capitol, 1

  • Image for 10cc

    10cc Wall Street Shuffle

    Million Sellers Vol.13 - The Seventie, Disky

  • Image for Train

    Train Drive By

    (CD Single), Columbia, 12

  • Image for Brooks & Dunn

    Brooks & Dunn Boot Scootin' Boogie

  • Nigel's Panna Cotta

    Lemongrass Tea infused Panna Cotta
    By Oliver Lesnik, Head Chef, The Cadogan Hotel, Sloane St, London.

    Recipe makes 8 -10 portions.
    Prep & Cooking Time: 20min
    Setting Time: 4 hours

    900ml double cream
    100ml milk
    100g sugar
    2 gelatine leaves, 'gold' strength if you can get them, or use agar agar as a vegetarian substitute
    Juice of 1 lemon
    100ml water
    30g 'Tea Pigs' pure lemongrass tea (loose) or another favourite leaf tea, like lemon, ginger, mint.

    1. Place cream, milk and sugar in heavy based pan & gently bring to boil ensuring the cream doesn’t burn on the pan. Once boiling take off & allow to cool slightly.

    2. Bring lemon juice & water to boil, remove from heat & add the tea. Cling film & leave to infuse for 5 mins. Then pass the liquid through sieve onto the cream.

    3. Soak 2 gold gelatine leaves in cold water until soft then add to the warm cream.

    4. Pass the complete mix through a sieve & pour into moulds. Allow to set for at least 4 hours. Once it's initially cooled, move to the fridge.


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