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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 25 October 2012

Simon and the team bring you another Foodie Thursday, with resident gastro-'Gnome' Nigel Barden who'll be cooking up a sausage cassoulet.

We talk Swing Dancing with top expert Simon Selmon, unleash a new Confession onto our gathered Collective and play a selection of your oldie suggestions.

Plus, Matt Williams will be talking to Robbie Hunter-Paul looking ahead to next year's Rugby League World Cup and Rebecca Pike looks into Ford's announcement to close plants in Southampton and Dagenham - with the loss of 1,400 jobs.

Music Played

13 items
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    The Rolling Stones Doom & Gloom

    (CD Single), Polydor

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    Paolo Nutini Pencil Full Of Lead

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    The Beatles : 1967-1970, Apple, 7

  • Image for Bellowhead

    Bellowhead 10,000 Miles Away

    (CD Single), Navigator Records

  • Image for Hank Williams, Jr.

    Hank Williams, Jr. All My Rowdy Friends Have Settled Down

  • Nigel's Recipe: Sausage Cassoulet

    by Catherine Hill from The Weekend Cookbook (Michael Joseph)

    Serves 4

    Prep time 10 mins + overnight soaking
    Cooking time 4hrs

    300g dried haricot beans (or 2x400g tins, which should be drained & rinsed)
    1 tbsp olive oil (or rape seed oil)
    8 thick sausages
    150g smoked lardons
    1 large onion, chopped
    4 celery stalks, thickly sliced
    4 garlic cloves, chopped
    750ml hot chicken stock
    300ml white wine
    2 tbsp tomato puree
    2 tbsp chopped thyme
    2 bay leaves


    1. Drain the soaked beans & place in a pan with plenty of fresh water.
    2. Bring to the boil & then boil for 10 mins, spooning off any foam from the surface.
    3. Reduce the heat & simmer for 1hr. Drain & set to one side.
    4. Preheat the oven to 170C/150C fan/ gas mark 3. Heat the oil in a large flameproof casserole, add the sausages & brown all over for about 10 mins.
    5. Remove from the pan, set aside & then add the lardons.
    6. Cook for 5 mins until well browned.
    7. Remove from the pan with a slotted spoon & set aside with the sausages.
    8. Add the onion & celery to the pan & cook for 10 mins until softened.
    9. Add the garlic & cook for a further 2 mins.
    10. Add the beans & stir in the sausages & lardons.
    11. Pour over the stock & wine & stir in the tomato puree, thyme & bay leaf.
    12. Cover & cook for 2hrs.
    13. Remove the lid & cook for a further hour, stirring every now & then.
    14. Spoon into warmed bowls & serve with plenty of fresh bread to get every last bit of sauce. Nige served mashed roast pumpkin.

    Nigel’s Top Tip

    • Make sure you use a very light stock with not too much salt for this one, as both the sausages & the lardons have more than enough to season the dish.

  • Nigel Barden and his sausage cassoulet

    Nigel Barden and his sausage cassoulet


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