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15/01/2013

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 15 January 2013

When Mums Attack! Debbie Daly wrote an impassioned open letter having a go at those who criticised her son Tom for his TV show Splash! We hear how to best channel your protective instincts when it comes to your children.

If, like Clare Balding, you can't switch off and relax don't miss this show as we get a guide to doing just that.

We discuss how important your signature is and what it says about you. And find out which Radio Scotland presenter's moniker marks them out as "flamboyant and sensitive".

Thousands more people have applied to study midwifery thanks to Call The Midwife. Find out how that and other TV shows inspire careers.

Things are always foody on a Tuesday. Look out your bread rubber as we get some alternative uses for food that would otherwise go in the bin.

Are you confused by all this talk of 5-2 diets? We talk fasting with nutritionist and author Amanda Hamilton.

And, as ever, Jak O'Donnell is here with another fast food recipe. This week: Gurnard. Yum.

  • A GURNARD

    A GURNARD

    Not the best looking fish. Pretty funky as well to be honest. But if anyone can make a tasty meal out of it Jak O'Donnell can...

  • MOROCCAN GURNARD TAGINE

    MOROCCAN GURNARD TAGINE

    Ingredients:
    - 1 red onion , finely chopped
    - 2 garlic cloves, finely chopped
    - 2 tbsp rapeseed oil
    - 1 tsp whole cumin seeds
    - 1 tsp ginger
    - 1 cinnamon stick
    - 1 normal lemon, chopped
    - 1 tbsp harrissa paste
    - 125ml/4fl oz white wine
    - 200ml/7fl oz fish stock
    - 500g/1lb 2oz mixed white fish Gurnard, monk, cod,
    - 200g/7oz mussels (optional)
    - 100g/3½oz ripe tomatoes
    - couscous and coriander to serve

    Preparation method
    1. Heat the ground nut oil in a tagine/ pot and gently cook the onion and garlic until soft.
    2. Add the cumin, ginger, cinnamon stick, lemon and cook for two minutes.
    3. Stir in the harrissa and cook for one minute.
    4. Add the wine and fish stock and bring to a gentle simmer.
    5. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 5 minutes.
    6. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.

  • Thai Fish Cakes

    Ingredients:
    - 100g/10½ oz fish Gurnard, crab meat or salmon your choice
    - Sea salt
    - 1 tbsp rapeseed oil for drizzling
    - 50gr panko breadcrumbs
    - 1 tbsp Thai green curry paste
    - 3tbs quality mayonnaise
    - 2 tsp fish sauce, or to taste
    - small handful fresh coriander, root included
    - 1, juice only, or to taste

    Preparation method:
    1. Preheat the oven to 200C/400F/Gas 2. Place the fish in a roasting tray and season with sea salt and drizzle with oil. Roast for 4 minutes, then remove from the oven and cool.
    3. While the fish is roasting, prepare the flavouring ingredients..
    4. Place breadcrumbs, paste, coriander & mayonnaise into a bowl mix in all fish all till bound quite lightly press into a mould allow to chill for 30min-1hr
    5. Heat a non stick pan or a frying pan with a piece of greaseproof paper
    6. Gently for 1-2 min each side until golden brown
    7. Then serve with salad & large wedge of lime and some sweet chilli sauce for dipping.(optional)

  • Ultimate Cookbook Compilation

    On today's show we asked every contributor to tell us what their favourite recipe from a cookbook is. Here they are:

    Fred MacAulay: Winter of Navarin by Claire McDonald (book unspecified)


    Susan Hay: Pancakes from ‘The Dairy Book of Home Cookery’ by Sonia Allison


    Liz Clark (parent and broadcaster): Steak Poivre and Borscht from ‘Perfect Cooking’ by Marguerite Patten


    Emma Kenny (psychologist): Vegetable Casserole from ‘The Gluten Free Vegan’ by Susan O’Brien


    Emma Bache (graphologist): Jeffrey Archer’s Creamed Seafood Bake from ‘The Food Aid Cookery Book’ (edited by Delia Smith)


    Charles Hay (Lawyer): Pea Soup from ‘Home Cooking Made Easy’ by Lorraine Pascale


    Amanda Hamilton (nutritionist and author): Banana Nut Pie from unspecified yoga recipe book (purchased in India)


    Kitty Corrigan (environmental journalist): Shepherdess Pie from Sarah Brown’s ‘Vegetarian Kitchen’


    Jacqueline O’Donnell (chef): Fish Pie from the book ‘From Nature to Plate’ by Tom Kitchen


    Emma Currer (midwife): Risotto with Butternut Squash from Annabel Karmel’s ‘New Complete Baby & Toddler Meal Planner’


    Paul English (journalist): Mushroom Soup from Jamie Oliver’s ‘Ministry of Food’


    Chloe Holmwood-Allen (Mindfulness Today trainer): Vegetable Upsidedown Cake from ‘Leith’s Vegetable Bible’ by Polly Tyrer

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