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The Feeling, Russell Kane, Gyles Brandreth and Hardeep Singh Kohli, live from Edinburgh

1 hour, 55 minutes
First broadcast:
Thursday 22 August 2013

Simon and the team are live from the Edinburgh Festival, for day four of Radio 2's coverage.

Simon will be joined by The One Show's Gyles Brandreth and comedian Sean Hughes, to give us a round-up of this year's festival, and our house band are The Feeling, who will be performing three tracks.

Comedian Russell Kane will be seeking forgiveness from our Collective with his very own Confession, and Hardeep Singh Kohli will be cooking up a haggis vindaloo to serve up to Simon and the team.

Plus, Matt Williams will have the latest sport and will give us his Sixty Second Scrutiny on a performance he saw earlier in the day.

Music Played

13 items
  • Hardeep Sing Kohli's Haggis Vindaloo

    Haggis Vindaloo

    750g Haggis, chopped into 1cm cubes
    Seven red onions
    2 tablespoons of vegetable/rapeseed/corn oil
    A couple of inches of root ginger
    8 garlic cloves
    A dozen red chillies
    A Tablespoon of Cummin seeds
    Half a dozen Cardammum pods
    A cinnamon stick
    Half a dozen peppercorns
    One star anise
    A tablespoon of tomato pureee
    three teaspoons of tumeric
    Two teaspoons of chilli powder
    Three teaspoons of garam masala
    A tablespoon of sugar
    250 ml cider vinegar
    a bunch of Fresh coriander



    In a blender or food processor blend the vinegar, onions, chillies, ginger and garlic into a fine paste. Meanwhile heat a couple of tablespoons of vegetable or corn or rapeseed oil for a couple of minutes. Once heated add the cumin and fry for a minute. Add the cardummum, cinnamon, star anise and peppercorns. Fry these for a few minutes, making sure the cumin doesn’t burn. Then add the vinegar paste. Bring this to the boil and then take it down to simmer. Add the tumeric, garam masala, chilli powder, salt and pepper. Simmer for another few nimutes before adding the sugar and tomato puree. Add the meat and mix in well. Bring back to the simmer and cook. Keep the curry moving every few minutes to mstop it sticking. Finish with a handful of freshly chopped coriander.


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