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20/11/2012

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 20 November 2012

Ali Bastian, former Strictly semi-finalist and star of Hollyoaks and The Bill, drops in to tell us all about her new role in Chicago and all that jazz!

Richard Cadey will be taking on one of his most dangerous challenges to date...learning to shave with a cut-throat razor! Before moving onto the safer and more affordable safety razor.

Chef Jak O'Donnell cooks with Mallard.

Busy mum Vicki Johnston attempts to bake a Lorraine Pascale cake from 'Baking Made Easy' in our regular feature From TV to Table.

What are the best things a new mum can eat for her and her baby's wellbeing? Nutritionist Karen Scobie gives us a handful of suggestions on what's GOOD for a new mum and what to avoid.

How would you like to perform Sherlock Holmes-style mental gymnastics? We'll speak to Daniel Smith, the author of a book that shows you how to hone your powers of observation, memory and deduction.

Plus how do you go about designing and creating your own cook book? We'll speak to an author who has done just that (including taking her own photos).

  • Vicki bakes a cake - a nice "looking" cake!

    Vicki bakes a cake - a nice "looking" cake!

    Before she told Fred it was made with out of date ingredients Vicki was really proud

  • Richard Cadey shaving with cut throat razor

    Richard Cadey shaving with cut throat razor

    Here's Richard trying his shakey hand with a cut throat razor.

  • Jak's Mallard Recipes...

    ROAST WILD DUCK WITHN CELERIAC PUREE & BLACKBERRY SAUCE

    300g/10½oz celeriac, peeled, chopped 3cm/1½in pieces
    600m/21¼fl oz full-fat milk
    pinch sea salt
    40g/1½oz unsalted butter
    squeeze fresh lemon juice
    150g/5¼oz blackberries
    1 clove
    2 juniper berries, crushed
    ½ fresh bay leaf
    small sprig fresh thyme
    1 tbsp sugar
    knob of butter
    1 shallot, sliced
    100ml/3½fl oz ruby port
    100ml/3½fl oz red wine
    2 wild duck, cleaned

    For the celeriac purée, place the celeriac, milk and the salt into pan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until the celeriac is tender.
    Drain the celeriac, reserving the milk. Leave in the colander for 5 minutes to drive off any excess steam, then purée in a food processor or blender until smooth, using a little of the milk
    Heat a frying pan until hot, add butter and cook until it is a light nut-brown colour, then remove from the heat and stir into the celeriac purée with the lemon juice. Cover and leave to one side.
    For the blackberry sauce place the blackberries in a bowl and sprinkle over the clove, juniper berries, bay leaf, thyme and sugar and set aside.
    Melt the butter in a small pan and fry the shallot over a medium heat for 2 minutes
    Stir in the port and wine then add the blackberries and a pinch of salt.
    Gently simmer the sauce for 5 minutes, then purée in a blender or food processor.

    For the duck, preheat the oven to 180C/350F/Gas 4.
    In a large frying pan on a medium heat Carefully turn the ducks onto their breast-side, and fry for 1 minute until golden-brown all over. Transfer to an oven tray and roast for 8-10 minutes for medium-rare or 12 minutes for medium, or until the ducks are golden brown all over and the flesh is still lightly pink.
    Remove from the oven and leave to rest breast-side down. This is so that the juices will collect around the breasts, baste them and keep them moist.
    To serve, carve the ducks onto a large plate, serve the celeriac purée in a small pot on the side and spoon the sauce over the meat.













    Mallard Breast wrapped in pastry

    4 mallard breasts skin removed
    ¼ cabbage shredded
    1 slice smoked bacon chopped
    ¼ onion finely chopped
    1 pack ready rolled puff pastry
    Salt & pepper
    Milk or egg yolk to glaze
    1tsp Summer harvest rapeseed oil
    Heat oven 180c Gas 5

    1. Rub Mallard with oil & season sear in a hot pan lift out set aside
    2. Quickly fry off onion, cabbage & bacon for 2 minutes
    3. Cut 4 squares of pastry and divide cabbage mixture between
    4. Place Mallard breast on top and wrap round pastry with any folds underneath
    5. Bake in oven for 8-10minutes until pastry is golden
    6. Serve immediately

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