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1 hour, 30 minutes
First broadcast:
Tuesday 11 September 2012

Fred learns about vikings with historian Neil Oliver, finds out the best mobile deals for kids, and learns how to home brew like Barack Obama!

  • Jak's Apple Recipe - Pulled pork shoulder with apple cider chilli chutney

    1 tbsp Summer harvest rapeseed oil
    2 whites of leek finely chopped
    1-2 red chillies deseeded & finely chopped
    4 eating apples peeled cored & diced
    4 tbsp cider vinegar
    4 tbsp caster sugar
    1 thyme sprig
    3 slices of braised pork shoulder pulled into stands
    4 soft floured rolls

    Heat the oil in a large saucepan. Soften the onion and chilli together for 10 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.

  • Jak's Apple recipe - Squidgy spiced apple cake

    125gr butter
    225gr dark muscuvado sugar
    2 eggs lightly beaten
    225gr plain flour
    2 tsp baking powder
    2 tsp grated nutmeg
    1tsp cinnamon
    300gr cooking apples peeled cored & diced
    2tbsp clear honey
    2tbsp demerara sugar

    1. Heat the oven to 160C/fan 140C/gas 3. Cream the butter and muscovado sugar in a food processor for a couple of minutes, then mix in the egg. Sift over the flour, baking powder and spices. Fold together, then stir in the apple.
    2. Pour into a buttered, base-lined 20cm springform cake tin and bake for 1 hour, or until risen and browned. Combine the honey and demerara and spread over the cake while still warm. Remove from the tin and serve with cream or ice cream. Keeps for 3-4 days wrapped in foil

  • Jak's Beer recipe - Rarebit

    100ml milk
    1tbsp flour
    400gr Scottish cheddar
    150gr breadcrumbs
    1 heaped tsp english mustard powder
    120ml Beer/Ale or Cider
    1 tbsp Worcester sauce
    1 egg + 1 yolk
    6-8 slices toasted crusty bread

    1. Heat the milk in a pan, whisk in the flour and bring to the boil. Allow to bubble until slightly thickened. Reduce the heat to low and add the grated cheese. Stir briefly until melted, then add the breadcrumbs, mustard powder, Worcestershire sauce and your choice of alcohol. Cook, stirring, until the mixture starts to leave the side of the saucepan. Remove from the heat and leave to cool slightly.
    2. Put the mixture in a food processor and, with the motor running, add the eggs. Keep it running for about a minute, then season with ground black pepper. Spread onto the toast and grill until browned and golden.
    It will keep in the fridge for a few days fill a portobello mushroom with it and bake for a tasty snack without toast


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