Music Played13 items
Van Morrison Brown Eyed Girl
The Very Best Of Van Morrison, Polydor
Deacon Blue The Outsiders
(CD Single), Edsel, 6
Dido Thank You
Now 49 (Various Artists), Now
Bellowhead 10,000 Miles Away
(CD Single), Navigator Records
Andrew Gold Thank You For Being A Friend
Jukebox 70's Hits -I Got The Music In, Old Gold
Ronan Keating Wasted Light
(CD Single), Polydor
Louis Armstrong What A Wonderful World
This Is My Song - Love Songs Of The 6, Old Gold
Christopher Cross Say You'll Be Mine
Christopher Cross, Warner Bros
Joe Walsh Life's Been Good
Driving Rock (Various Artists), Global Records & Tapes
The Kinks Days
The Kinks - The Definitive Collection, Polygram Tv
Coldplay Hurts Like Heaven
(CD Single), Parlophone, 1
Sara Evans Suds In The Bucket
Shallot & Chestnut Stew
by Catherine Hill from The Weekend Cookbook (Michael Joseph)
‘A rich satisfying veggie stew capable of wooing any meat eater to the table’.
Each & every vegetarian will fall instantly in love with you when you wheel this out of the kitchen served in lovely big crisp Yorkshire puddings.
Prep time 10 mins
Cooking time 45 mins
1 tbsp oil
250g large shallots, halved
2 carrots, thickly sliced
250g mushrooms, halved or quartered
2 garlic cloves, chopped
1 tbsp chopped thyme
2 tbsp plain flour
200ml red wine
300ml light vegetable stock
200g vacuum-packed chestnuts, roughly chopped
150g kale, roughly chopped
1-2 tbsp redcurrant jelly
1. Preheat the oil in a large saucepan, add the shallots & carrots & cook for 10 mins until lightly caramelised.
2. Add the mushrooms, garlic & thyme & cook for 5 mins.
3. Stir in the flour & cook whilst stirring for 3 mins.
4. Add the red wine to the pan & whisk like mad, scraping up any flour or crusty bits from the base of the pan.
5. Bubble for 2 mins to cook off the alcohol.
6. Add the stock & chestnuts & simmer for a couple of mins before adding the kale.
7. Simmer for just under 10 mins or until the kale & carrots are tender.
8. Stir in the redcurrant jelly (taste as you whisk it in) & season to taste.
• If your gravy isn’t quite as thick as you’d like, simply whisk in a tsp or so of veggie gravy granules & bubble until thick.
Makes 12 small puddings or 4 larger ones
Prep time 5 mins
Cooking time 20 mins
3 tbsp oil
2 yoghurt-pot measures of plain flour
1. Preheat the oven to gas 6/200C/180C fan.
2. Drizzle the oil into the holes of the Yorkshire pudding tin & heat in the oven until smoking.
3. Place the flour in a large bowl, add a good pinch of salt & then add the eggs & milk.
4. Beat until smooth.
5. Pour the batter into the hot fat & bake for 15 mins until golden & risen.
• Two individual yoghurt pots filled (not packed) with plain flour are equivalent to 125g or 225ml of flour tipped into a measuring jug.
• The batter should be the consistency of double cream & the oil should be smoking hot in the tin.
Nigel Barden shows off his seasonal stew...