iPlayer Radio What's New?
Image for 16/02/2013

Sorry, this episode is not currently available on BBC iPlayer Radio


1 hour, 57 minutes
First broadcast:
Saturday 16 February 2013

John Toal, chef Paula McIntyre and comedian William Caulfield taste the Red Nose pop cakes straight out of the oven! Including News.

  • Cottage Pie with Braised Cabbage & Bacon

    Cottage Pie with Braised Cabbage & Bacon.jpg

    Cottage Pie with Braised Cabbage & Bacon


    Cottage Pie

    500g mince steak

    2 onions, peeled and finely chopped

    2 cloves garlic, chopped

    25g butter

    1 tablespoons cooking oil

    2 sticks celery, cut into 1cm dice

    2 medium carrots, cut into 1cm dice

    1 tablespoon tomato puree

    2 tablespoons Worcestershire sauce

    Salt and pepper to taste

    Heat the oil and butter in  a saucepan and when melted add the onions, celery, garlic and carrots. Cook over medium heat until soft  and golden. Add the mince and cook to seal off. Add the tomato puree, Worcestershire sauce and simmer  for 15 minutes. Check seasoning with salt and pepper.

    Place in an oven proof dish.


    Parsnip Mash

    1kg potatoes, peeled and roughly chopped

    250g peeled, roughly chopped parsnips

    50g butter

    Salt to taste


    Boil the potatoes and parsnips until soft.

    Drain and return to pan and cook gently to remove any excess moisture.

    Mix in the butter and pipe or spread on mince mixture.

    Bake in a 200oc oven for 25 minutes or until golden and bubbly.


    Braised Celery & Cabbage with Bacon

    4 sticks celery, cut into 3 cm strips

    4 rashers of streaky bacon

    1 tablespoon cooking oil

    2 onions, peeled and chopped

    300g shredded savoy cabbage

    150ml chicken stock

    Cook the bacon in the oil until crispy and golden.

    Add the onion and celery and cook for a minute.

    Cover with the stock, place a lid on and gently simmer until the celery is just cooked – about 30 minutes. Add a little more liquid if required.

    Remove lid and add cabbage, return lid and cook for a further 5 minutes.

    Season with pepper and serve.





  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss