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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 26 September 2013

It's another Foodie Thursday on drivetime and chef Nigel Barden cooks up another delight! 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 Electric Light Orchestra

    Electric Light Orchestra Shine A Little Love

    ELO's Greatest Hits Vol.2, Epic

  • Image for Lawson

    Lawson Juliet

    (CD Single), Polydor, 1

  • Image for Ashton, Gardner & Dyke

    Ashton, Gardner & Dyke Resurrection Shuffle

    25 Years Of Rock'n'Roll: 1971, Connoisseur Collection

  • Image for George McCrae

    George McCrae Rock Your Baby

    The Greatest Hits Of 1974 (Various), Premier

  • Image for Chumbawamba

    Chumbawamba Tubthumping

    The Best Pub Jukebox In The World (V), Virgin

  • Image for James Blunt

    James Blunt Bonfire Heart

    (CD Single), Atlantic, 1

  • Image for The Rolling Stones

    The Rolling Stones Not Fade Away

    The Rolling Stones - Forty Licks, Abkco

  • Image for The O'Jays

    The O'Jays Back Stabbers

    The Ultimate Sound Of Philadelphia, Columbia

  • Image for Journey

    Journey Don't Stop Believing

    Rock Of America (Various Artists), Trax Label

  • Image for Eliza Doolittle

    Eliza Doolittle Let It Rain

    (CD Single), Parlophone, 1

  • Image for The Equals

    The Equals Baby Come Back

    Fifty Number Ones Of The 60's (Variou, Global Television

  • Image for Capital Cities

    Capital Cities Safe And Sound

    (CD Single), Capitol

  • Image for Linda Ronstadt

    Linda Ronstadt Blue Bayou

    The Female Touch 2 (Various Artists), Global Television

  • Nigel's Root Vegetable Gratin

    Root Vegetable Gratin


    by Rachel Allen from Rachel’s Everyday Kitchen (Harper Collins) 


    There is an open secret to making gratins taste divine – adding cream & plenty of it!


    I like to combine carrots, parsnips & celeriac for their distinctive flavour & contrasting colours.  Serve as a rich accompaniment to roast chicken or with grilled or roast lamb; it also makes a delicious meal in itself. 


    Serves 6-8 as a side dish (4 as a main) 


    Prep time: 20 mins


    Cooking time: 1hr 



    600g (1lb 5oz) carrots, peeled (450g/1lb peeled weight)

    600g (1lb 5oz) parsnips, peeled (450g/1lb peeled weight)

    600g (1lb 5oz) celeriac, peeled (400g/14oz peeled weight)

    500ml (18fl oz) double or regular cream

    250ml (9fl oz) milk

    3 cloves of garlic, peeled & crushed or finely grated

    Salt & freshly ground black pepper

    25g (1oz) butter, diced



    20 x 30cm (8 x 12 in) ovenproof dish




    1. Preheat the oven to 200C (400F) / gas mark 6.

    2. Slice the carrots, parsnips & celeriac into bite-sized rounds or pieces about 3mm (⅛ in) thick, then mix together in a large bowl.

    3. Pour the cream & milk into a large saucepan & add the garlic.

    4. Place on a medium heat & bring to a simmer, then pour the hot liquid over the vegetables & mix together thoroughly.

    5. Season with salt & pepper & tip the mixture into the ovenproof dish.

    6. Cover with foil, then place in the oven to bake for 40 mins.

    7. Take the dish out of the oven & remove the foil.

    8. Dot the vegetables with the butter & bake for a further 20 mins or until the vegetables are tender & golden on top.

    9. Remove & serve immediately.


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