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Emeli Sande

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 28 February 2013

Simon Mayo is joined by Radio 2's In Concert star for tonight, Emeli Sande. Plus there's a brand new confession for the team to consider and Nigel Barden joins us to cook up a Fennel, Taleggio & Cardamom Tart.

Matt has the sports news, Rebecca is on the money and Sally brings us all the latest travel.

Music Played

13 items
  • Image for KISS

    KISS Crazy Crazy Nights

    Now 10, Part 1 (Various Artists), Now

  • Image for Robbie Williams

    Robbie Williams Be A Boy

    (CD Single), Island, 1

  • Image for The Smiths

    The Smiths Heaven Knows I'm Miserable Now

    The Smiths - Hatful Of Hollow, WEA, 5

  • Image for The Maisonettes

    The Maisonettes Heartache Avenue

    History Of The 80's (Various Artists), Br Music

  • Image for The Rolling Stones

    The Rolling Stones Paint It Black

    The Rolling Stones - Forty Licks, Abkco

  • Image for Josh Groban

    Josh Groban Brave

    All That Echoes, Reprise, 1

  • Image for Carole King

    Carole King It Might As Well Rain Until September

    Heartbeat - Forever Yours, Sony

  • Image for Michael Jackson

    Michael Jackson Black Or White

    (CD Single), Epic

  • Image for Electric Light Orchestra

    Electric Light Orchestra Don't Bring Me Down

    Light Years - The Very Best Of ELO, Epic, 4

  • Image for Dido

    Dido No Freedom

    (CD Single), RCA, 1

  • Image for Travis

    Travis Why Does It Always Rain On Me?

    (CD Single), Independiente

  • Image for Miss 600

    Miss 600 Hello

    (CD Single), Membran, 1

  • Image for Carlene Carter

    Carlene Carter Every Little Thing

  • Fennel, Taleggio & Cardamom Tart

    Fennel, Taleggio & Cardamom Tart

    Adapted from The Art of Tart by Tamasin Day-Lewis (Random House)

    Serves 8 as a starter or 6 as a main

    Prep time: 3hrs start to finish (including resting & refrigeration time)
    Cooking time: 40 mins

    Ingredients
    For the dough
    225g/1½ cups unbleached all-purpose / plain flour
    110g unsalted butter, cut into ½ inch cubes & chilled?
    ¼ tsp fine sea salt?
    4-5 tbsp iced water

    For the filling
    3 medium fennel bulbs (sometimes called anise; 2½ lbs / 1.133kg total)?
    8 green cardamom pods?
    60ml / ¼ cup dry white wine?
    60ml / ¼ cup water?
    60ml / ¼ cup olive oil?
    2 tbsp unsalted butter?
    1 tsp fine sea salt
    ½ tsp black pepper
    2 whole large eggs
    1 large egg yolk?
    120 ml / ½ cup whole milk?
    120 ml / ½ cup double cream?
    60 ml / ¼ cup crème fraîche?
    75g / 3oz chilled Taleggio cheese, rind discarded, cheese cut into 1cm cubes (Nigel suggests doubling the cheese for more flavour!)

    Special equipment
    a pastry / bench scraper
    28cm / 11 inch round, fluted tart tin (3cm / 1¼ inches deep; with removable bottom)
    pie weights, or raw rice / dried beans




    Method

    For the dough
    1. Blend together flour, butter & salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-sized) butter lumps.
    2. Drizzle evenly with 60 ml / ¼ cup ice water & gently stir with a fork (or pulse) until incorporated.
    3. Squeeze a small handful of dough; if it doesn’t hold together, add more ice water, ½ tbsp at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork, or pastry will be tough.
    4. Turn dough out onto a work surface & divide into 4 portions. With heel of your hand smear each portion once or twice in a forward motion to help distribute butter. Gather dough together & form into a disk. Chill, wrapped in plastic wrap, until firm, at least 1hr.

    For the filling
    1. Remove fennel stalks & fronts. Quarter bulbs lengthwise. Cut out & discard core, then cut each quarter crosswise into ½cm / ¼ inch-thick slices.
    2. Flatten cardamom pods with side of a large heavy knife. Remove black seeds & discard pods. Crush seeds as much as possible with flat side of knife, then finely chop.
    3. Bring wine, water, oil, butter, cardamom, ½ tsp salt & ¼ tsp black pepper to a simmer in a 30cm / 12-inch heavy saucepan, then add fennel & cook, covered, over moderately low heat, stirring occasionally, until tender, 20-25 mins. Let cool.

    To assemble & bake the tart
    1. Put a rack in the middle of oven & preheat oven to 190°C/375F/Gas mark 5.
    2. Roll out dough into a 38 cm / 15 inch round, on a lightly floured surface with a floured rolling pin & fit into tart pan, trimming pastry flush with rim. Lightly prick bottom & sides of shell all over with a fork. Refrigerate for 30 mins.
    3. Line tart shell with foil & fill with pie weights. Put tart pan on a large baking sheet & bake until sides are set & edges are pale golden, 15-20 mins. Carefully remove weights & foil & bake shell until golden, 10-15 mins more. Transfer to a rack.
    4. Whisk together eggs & yolk in a large bowl until foamy. Whisk in milk, cream, crème fraîche, & remaining ½ tsp salt & ¼ tsp pepper.
    5. Transfer fennel mixture to shell with a slotted spoon, spreading evenly. Dot with cheese. Pour custard into shell & bake tart until set, 20-25 mins. Cool on a rack for 15 mins & remove rim before serving.



    Notes:
    • The tart shell can be baked up to 1 day ahead & kept, loosely covered, at room temp.
    • The tart can be made up to 1 day ahead & cooled completely, then refrigerated, loosely covered. Reheat in a 180C/350F/Gas mark 4 oven for 10-15 mins.

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