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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 25 April 2013

It's Foodie Thursday and Nigel Barden will be cooking up another fabulous dish! Plus there's a brand new confession for the team to consider

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

Music Played

13 items
  • Image for Peter Gabriel

    Peter Gabriel Sledgehammer

    Now 1986 (Various Artists), Now

  • Image for Michael Bublé

    Michael Bublé It's A Beautiful Day

    (CD Single), Reprise, 1

  • Image for Chairmen of the Board

    Chairmen of the Board You've Got Me Dangling On A String

    Chairmen Of The Board - Soul Agenda, Holland-Dozier-Holland

  • Image for Eliza Doolittle

    Eliza Doolittle Pack Up

    (CD Single), EMI, 1

  • Image for Traveling Wilburys

    Traveling Wilburys End Of The Line

    Traveling Wilburys Vol.1, Wilbury

  • Image for Bonnie Tyler

    Bonnie Tyler Believe In Me

    (CD Single), ZYX Music, 2

  • Image for Fats Domino

    Fats Domino Jambalaya (On The Bayou)

    The Best Of Fats Domino, Liberty

  • Image for Status Quo

    Status Quo Caroline

    Whatever You Want - V.Best Of Status, Polygram Tv

  • Image for The Waterboys

    The Waterboys Fisherman's Blues

    The Best Of The Waterboys '81-'90, Ensign

  • Image for Thea Gilmore

    Thea Gilmore Love Came Looking For Me

    (CD Single), Fullfill Records, 1

  • Image for Otis Redding

    Otis Redding (Sittin' On) The Dock Of The Bay

    Soul (Various Artists), Polygram Tv

  • Image for Caro Emerald

    Caro Emerald Tangled Up

    (CD Single), Grandmono, 1

  • Image for Dwight Yoakam

    Dwight Yoakam It Won't Hurt

  • NIGEL'S RECIPE: Ginger-cured Sea Trout with Lettuce, and Lime Mayonnaise

    Nigel Barden and Simon Mayo with an old trout

    Ginger-cured Sea Trout with Lettuce, and Lime Mayonnaise<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    from Vogue Entertaining Guide


    Serves 6

    Prep time:  Less than 30 mins

    Cooking time:  24hrs marinating



    1 medium size sea trout or 2 fillets, with skin still attached (or substitute other types of trout as necessary)

    4 tbsp chopped fresh ginger

    4 tbsp salt

    4 tbsp sugar

    Mignonette, round or butter lettuce leaves, washed & dried

    Lime mayonnaise (see recipe below)

    zest of 1 lime





    1.    Fillet the sea trout, removing all the bones with tweezers but leaving the skin on (or ask your fishmonger to do it). 

    2.    Place the fillets on a plastic or china tray, skin-side down.

    3.    Combine the ginger, salt & sugar & spread evenly over the fish.  Cover with another tray and refrigerate for at least 24hrs.  The longer the fish is left in the refrigerator to marinate, the stronger the ginger flavour will be.

    4.    To serve:  carefully wash the fillets & pat them dry.

    5.    Slice the fillets on an angle as thinly as possible.

    6.    Place 3 or 4 lettuce leaves on each plate, arrange 6 slices of sea trout beside the lettuce & add a spoonful of lime mayo & lime zest.



    Lime Mayonnaise



    3 egg yolks

    ½ tsp English, or grain, mustard

    20 ml seasoned rice vinegar, or cider or white wine vinegar

    ¼ tsp salt

    freshly ground black pepper

    375ml olive oil

    1 tbsp chopped chives

    2 pieces glacé ginger, chopped finely

    2 tsp ginger syrup (from the glacé ginger)

    juice of 1 lime




    1.    Place the egg yolks, mustard, sugar, salt and pepper in a food processor & process with a plastic blade (or gently mix by hand).

    2.    With the motor still running, slowly add the olive oil until the mixture thickens & the oil has amalgamated.

    3.     Slowly add the vinegar at this stage, but 10ml at first, adding more if needed, after you taste it.

    4.    To one cup of mayonnaise (240ml / 8fl oz), add the chives, chopped ginger, ginger syrup & lime juice & stir well. Keep left over mayo & use within 5 days. Great on steak sandwiches & baked spuds.




    Nigel's Top Tips

    •       If you want to add a bit more bulk to this dish, it's easily done with the addition of potato salad, or even better, simply boiled new potatoes with a dollop of the lime mayo & some extra chives over the top, or a bed of wild or red rice, or crusty rustic bread with butter.

    •       It's a very tasty mayo, so do make a bit more to brighten up other dishes. Gt on baked spuds or steak sandwiches.


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