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1 hour, 55 minutes
First broadcast:
Thursday 28 June 2012

Nigel Barden joined Simon and the team with his top tips on how to make a great Swiss Roll.

We talked exams with Michael Turner, answered some aviation related homework and put another Confession to our cultivated Collective.

Plus Rebecca Pike looked at why the co-operative movement is going from strength to strength with the news its outperformed the rest of the market for the fourth year in a row and Matt Williams spoke to Derek Redmond to get the story behind one of the iconic images from the 92 Olympics when Derek Redmond's dad helped his injured son finish the 400m.

Music Played

13 items
  • Image for Squeeze

    Squeeze Is That Love?

    Big Squeeze: The Very Best Of Squeeze, Universal/A&M

  • Image for Will Young

    Will Young I Just Want A Lover

    (CD Single), Sony

  • Image for Thin Lizzy

    Thin Lizzy Don't Believe A Word

    The Very Best Of, Vertigo

  • Image for Kenny Wayne Shepherd

    Kenny Wayne Shepherd Butterfly

    How I Go, Roadrunner, 1

  • Image for Bruce Springsteen

    Bruce Springsteen Easy Money

  • Image for Emilia Mitiku

    Emilia Mitiku Lost Inside Of You

    (CD Single), Warner Bros, 2

  • Image for The Castaways

    The Castaways Liar Liar


  • Image for Queen

    Queen Crazy Little Thing Called Love

    The Game, Island, 5

  • Image for The Beagles

    The Beagles Lyin' Eyes

    The Best Of Eagles, Asylum

  • Image for Stooshe

    Stooshe Black Heart

    (CD Single), Warner Bros, 1

  • Image for Electronic

    Electronic Getting Away With It...

    (CD Single), Factory Records

  • Image for Jack Savoretti

    Jack Savoretti Take Me Home

    Between The Minds, Fullfill Records

  • Image for Charlie Rich

    Charlie Rich The Most Beautiful Girl

    The Greatest Hits Of 1974 (Various), Premier

  • Strawberry & Mascarpone Swiss roll

    By Lorraine Pascale From Baking Made Easy

    Serves 6-8

    Prep time Less than 30 mins
    Cooking time 1-2 hrs

    For the strawberry filling
    250g/9oz strawberries, hulled & sliced, plus extra to decorate
    2 tbsp granulated sugar
    splash Marsala or orange juice
    For the sponge
    3 free-range eggs
    80g/3oz caster sugar, plus extra for finishing
    ½ vanilla pod or 2 drops vanilla extract
    1 tbsp warm water
    80g/3oz plain flour
    pinch salt
    For the mascarpone cream
    250g/9oz mascarpone
    2 tbsp icing sugar
    ½ vanilla pod or 2 drops vanilla extract

    1. For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar & blend well. Transfer the strawberries to a bowl & add the Marsala or orange juice. Stir in the remaining strawberries & chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 mins is fine.)

    2. Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease & line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper.

    3. Beat the eggs, sugar & vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy & mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.)

    4. Sift over the flour & salt & fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air & the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.)

    5. Pour the mixture into the prepared tin & level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 mins, or until the sponge has shrunk a little from the sides of the tin & feels springy to the touch. Remove the sponge from the oven & turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 mins, then gently peel the lining paper off the sponge & leave to cool completely.

    6. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl.

    7. To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice & tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling & drizzle with a third of the strawberry purée (reserve the rest).

    8. With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas.

    9. Sprinkle with some caster sugar & decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over. (Nigel cut a centimetre off the ends of his roll, to neaten it up.)

    - In the likely case that you don't have a 23x33cm Swiss roll tin, improvise by using kitchen foil, to create the exact measurements within a larger tin, sculpting the necessary sides as you go, & line the lot with greaseproof paper.
    - To help starting the rolling process, score a horizontal line with a sharp knife, a centimetre in, as it helps keep everything tight & compact during the rolling.
    - I made my roll a day in advance, which allowed the ingredients to steep together, particularly the Marsala - strawberry mix. Store in the fridge while still wrapped in baking paper & bring out an hour or so before eating.

  • Nigel's sumptuous Swiss roll

    Nigel's sumptuous Swiss roll

  • A Tall Story

    Dear Father Simon and the Drivetime confessions collective - I have a confession which dates some decades when I was in my very early 20's.

    I used to work in, what was then a very large chain of photography shops. They’re not a high street brand anymore, but they can be found online and in the duty free areas of airports. They still sell cameras, but in the old days it was a place for camera enthusiasts. This was a great place to work if you like cameras - which I did and still do, and certainly isn’t because some staff would occasionally customers holiday snaps looking for exotic poses. Anyway, my confession is to do with the a bogus memo I sent to all the stores branches in the South of England.

    It came about because we (the store) were in the process of adding all sorts of non-photography related items like TV's, stereos and computers to our stock list. In time this made the shop floor more and more cramped and sometimes people complained, especially if they were trying to get round the shop with a pushchair or the like.

    We carried some fabulous window displays at the time – I was proud of my window merchandising capabilities, but again with the increasing volume of stock, it was getting tight for space, even for me at 5ft 8 inches tall in my stockinged feet.

    Anyway, I had a great idea for a bit of fun - AND I could use one of our newly delivered computers with both built in printer and word processor! This was properly hi-tech at the time – and was only the size of your average chest of drawers! A considerable improvement…

    In the days before emails – in which this Confession is set – memo's went in an envelope with branch names on and were distributed in the internal post which was collected every evening by a security firm). I thought I'd spread some fun by writing an internal memo from head office to all branches about the new recruitment policy I’d just invented.

    The memo looked very realistic and official having been printed on the new computer. I even made sure that no-one knew where the memo came from by using new envelopes, so no-one could see the previous destination crossed out. Cunning....

    The memo stated that all staff recruited from now on should meet the new criteria that they must not exceed 5ft 8 inches in height. There were many good reasons for this:

    • The counters that we all stood behind could all be moved back to make more room for additional stock and customers.
    • It would be easier to work in the confines of the window when merchandising.
    • The company could save money by providing smaller uniforms with fewer sizes.
    • Here I quoted from Randy Newman’s release of the time, ‘Small People’: They got little hands, little eyes, they walk around telling great big lies.

    I put all of the memos in the internal post chuckling to myself at how everyone would think this was an amusing bogus memo.

    Chatting to other branches over the following days and weeks and dropping in a casual "did you see that e-mail from head office?" it soon became apparent that some managers were taking it very seriously indeed…Gulp. “How ridiculous” said some. “It's quite a good idea” said another, “I can see the logic.”

    Of course you must remember that there was no ism’s of any kind in those days. It certainly wasn't much of an issue where I was.

    Anyway, I had a visit from the area manager a few days later and he told me how some fool had sent out a bogus email, I'd probably had a copy and I should ignore it.

    Some managers had taken the memo to heart and asked potential employees their height before the interview and cancelled if certain criteria had not been met. Those under the new height stipulation were turned away. I'm not sure how many keen eager and intelligent future sales staff had their careers wrecked by my jolly jape but apparently it may well be 20 or 30. Also, present members of staff under 5'8" started to feel a little twitchy, wondering if they'd be next to go.

    I was not a suspect in this case, and thank goodness as well, that I had kept my involvement secret - it was amusing enough for me to hear the views of fellow managers with varying degrees of gullibility.

    So I would like to beg forgiveness from anyone who might have been denied a career in a dynamic retail company because of their height. Mind you I still think it's a sound concept :-)

    Mr. Short


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