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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 11 April 2013

Simon Mayo is joined by our resident chef, Nigel Barden, for another Foodie Thursday! Plus star of tonight's In Concert, Caro Emerald, pops by for a chat!

Matt has the sport news, Rebecca is on the money and Sally updates the travel.

Music Played

13 items
  • Image for Bob Seger

    Bob Seger and The Silver Bullet Band Hollywood Nights

    (CD Single), Capitol

  • Image for Caro Emerald

    Caro Emerald Tangled Up

    (CD Single), Grandmono, 1

  • Image for Barbra Streisand & Neil Diamond

    Barbra Streisand & Neil Diamond You Don't Bring Me Flowers

    Barbra Streisand Greatest Hits Vol.2, CBS

  • Image for Scouting for Girls

    Scouting for Girls Heartbeat

    (CD Single), Epic

  • Image for Al Stewart

    Al Stewart On The Border

    Al Stewart - Year Of The Cat, RCA

  • Image for P!nk

    P!nk Just Give Me A Reason (feat. Nate Ruess)

    The Truth About Love, Sony Music, 1

  • Image for Lynn Anderson

    Lynn Anderson Rose Garden


    Million Sellers Vol.15 - The Seventie, Disky

  • Image for Kylie Minogue

    Kylie Minogue Can't Get You Out Of My Head

    (CD Single), Parlophone

  • Image for Supertramp

    Supertramp It's Raining Again

    The Very Best Of Supertramp, Polygram Tv

  • Image for Michael Bublé

    Michael Bublé It's A Beautiful Day

    (CD Single), Reprise, 1

  • Image for The Beatles

    The Beatles Here Comes The Sun

    The Beatles : 1967-1970, Apple, 7

  • Image for Thea Gilmore

    Thea Gilmore Love Came Looking For Me

    (CD Single), Fullfill Records, 1

  • Image for George Strait

    George Strait Where the Sidewalk Ends

  • Spinach and Fontina Soufflé

    Spinach and Fontina Soufflé

    from "Vegetables from an Italian Garden - Season by Season Recipes" (Phaidon)

    Serves 4-6

    Prep time 1hr
    Cooking time 50 mins

    800g / 1¾ lb potatoes
    2 egg yolks
    20g / ¾ oz butter, plus extra for greasing
    25g / 1oz Parmesan cheese, grated
    300g / 11oz mild fontina cheese, diced (or Taleggio &/or Gruyère)
    6 tbsp fresh breadcrumbs
    300g / 11oz spinach, coarse stalks removed
    1 tbsp olive oil
    1 clove garlic, peeled
    salt & pepper

    For the béchamel sauce
    40g / 1½ oz butter
    40g / 1½ oz plain flour
    500ml / 18fl oz milk


    1. Put the unpeeled potatoes into a large pan, pour in water to cover, add a pinch of salt & bring to the boil. Boil for 30-40mins, until tender.
    2. Drain, peel & then mash in a bowl.
    3. Stir in the egg yolks, butter & Parmesan & season with salt & pepper.
    4. To make the béchamel sauce, melt the butter in a pan.
    5. Stir in the flour & cook over low heat, stirring constantly, for 2 mins, until the mixture turns nut brown.
    6. Gradually stir in the milk & bring to the boil, stirring constantly. Cook, stirring constantly, until thickened & smooth. Season to taste with salt.
    7. Remove from the heat & stir in the fontina.
    8. Preheat the oven to 200C/400F/Gas 6.
    9. Grease a soufflé dish (approx 20-25cm wide/15-20cm deep) with butter & coat with the breadcrumbs, tipping out any excess.
    10. Cook the spinach in just the water clinging to the leaves after washing, for 2 mins, then drain & squeeze out the excess liquid.
    11. Heat the oil in a small frying pan.
    12. Add the garlic clove & cook over low heat, stirring frequently, for a few mins, until golden. Remove & discard.
    13. Add the spinach & cook, stirring occasionally for 2 mins, then remove from the heat & stir into the béchamel sauce.
    14. Spoon a generous layer of the potato mixture into the dish to cover the base & sides.
    15. Fill the centre with the béchamel sauce mixture & top with the remaining potato mixture.
    16. Bake for 50 mins.
    17. Remove from the oven & serve the soufflé immediately straight from the dish.

    Nigel's Top Tips

    • Heat the peeled garlic clove in the olive oil but remove it before cooking the spinach in the oil. This technique is often used in Italian cooking.
    • A good general tip for soufflés is: Don't let the butter lining your soufflé dish melt, as it's stops the soufflé rising during cooking, therefore not a bad idea to chill the dish first.
    • Run your thumb round the top rim to clean it, as if mixture clings to it during cooking it prevents the soufflé from puffing up sufficiently.


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