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Foodie Thursday

Simon Mayo is joined by our resident chef, Nigel Barden, for another Foodie Thursday! Plus there's another confession for the team to consider - but will they forgive?!

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

Release date:

1 hour, 55 minutes

Last on

Thu 18 Jul 2013 17:05

Nigel's Recipe

Crab, Peas, Chorizo

by Hugh Fearnley-Whittingstall from Hugh’s Three Good Things on a Plate (Bloomsbury)

 

Prep time 10-15 mins

Cooking time 10-15 mins

 

Serves 2 with pasta or noodles

 

Ingredients

150g peas (freshly podded or frozen)

75g cooking chorizo

1 tbsp olive oil

About 150g mixed white & brown crab meat (the yield from a medium brown crab)

A good spritz of lemon juice

A knob of butter (optional)

Sea salt & freshly ground black pepper

 

 

 

Method

1.     If using frozen peas, put them in a pan, add boiling water to cover & a shake of salt, then bring back to the boil & simmer for 2–3 minutes until tender.

2.     For fresh peas, bring a pan of salted water to the boil, add the peas & bring back to the boil.

3.     Simmer for 2–5 minutes until tender (older, fatter peas will take longer than baby ones).

4.     Remove the skin from the chorizo & cut into thick matchsticks.

5.     Heat the olive oil in a frying pan over a medium heat.

6.     Add the chorizo & fry for a couple of minutes until the fat runs & the chorizo takes on some colour.

7.     Add the cooked peas & crush a few of them roughly with a fork so they mingle with the chorizo & oil.

8.     Add the crab meat & stir to combine, taking the pan off the heat as soon as the crab is heated through.

9.     Season with salt, pepper & plenty of lemon juice.

10.    If you are tossing the crab mixture into hot pasta or noodles, add a knob of butter to lubricate everything.

11.   Otherwise, pile on to toast, or on to warm plates with flatbreads or bread on the side.

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