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John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

Release date:

1 hour, 57 minutes

Last on

Sat 25 May 2013 10:03

Spinach & Chickpea Fritter with Flat bread, Beetroot Cumin Dip and Nettle Soup

Spinach & Chickpea Fritter with Flat bread, Beetroot Cumin Dip and Nettle Soup


Spinach and Chickpea Fritter


1 tin chickpeas, drained

50g grated ginger

2 cloves garlic

½ teaspoon cumin seeds

1 teaspoon ground coriander

1 small red onion, chopped

125g spinach leaves

1 teaspoon turmeric

1 egg

½ teaspoon salt

100g self raising flour


Blend the chickpeas, ginger, garlic, cumin seeds, coriander, salt and onion in a blender. Bring a pot of water to the boil and add the spinach, cook for 10 seconds and then cool under cold water. Drain well in a sieve and pat dry.

Blend with the above and the egg and fold in the flour.

Heat a ¼ thumbnail depth of oil in a pan over medium heat and add spoonfuls of the batter. Cook for 2 minutes each side and drain on paper. 



150g wholemeal flour

100g plain flour

½ teaspoon salt

2 tablespoons oil

1 teaspoon baking powder

2 tablespoons natural yoghurt

100ml water


Mix the flours, salt, and baking powder in a bowl and make a well in the centre.

Add the yoghurt and oil and half the water. Mix in and add as much water to make a loose dough.

Cover with cling and leave for an hour.

Flour and surface and divide the mixture into 8 pieces.

Roll into ovals and cook on a hot dry frying pan for about 1 minute each side.

Cool on a wire rack.


Beetroot and Cumin Dip

1 small beetroot, peeled and grated

1 teaspoon toasted cumin seeds

Pinch salt

100ml yoghurt

Mix together.


Nettle Soup with Nettle and Walnut Pesto


Nettle Soup

225g chopped leeks

25g butter

2 medium potatoes, peeled and diced

1 litre vegetable stock

Bunch flat leaf parsley

Handful nettles


Cook the leeks in the butter over a low heat until soft.

Add the potatoes and stock and simmer for 30 minutes.

Pick the leaves from the parsley and set aside.

Add the chopped stalks to the soup.

Wash the nettles well and add to a pot of boiling water. Drain after 10 seconds and cool under cold water.

Take off the leaves and add 2/3 to the soup.

Blend and check seasoning.


Nettle and Walnut Pesto

Remaining 1/3 of blanched nettles from above

50g toasted walnuts

25g grated parmesan

Remaining parsley from above

75ml olive or rapeseed oil

1 clove  garlic, crushed


Blend together and check seasoning.

Ladle soup into bowls and top with a teaspoon of the pesto and a drizzle of cream.