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Foodie Thursday

1 hour, 55 minutes
First broadcast:
Thursday 31 October 2013

It's Foodie Thursday and chef Nigel Barden has another treat in store! Plus there's a brand new confession for the collective's conscience!

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

Music Played

13 items
  • Image for Barry White

    Barry White You're The First, The Last, My Everything

    Barry White - The Collection, Mercury

  • Image for James Blunt

    James Blunt Bonfire Heart

    (CD Single), Atlantic, 1

  • Image for Dave Edmunds

    Dave Edmunds I Hear You Knocking

    The Greatest Hits Of 1970 (Various), Premier, 4

  • Image for Dusty Springfield

    Dusty Springfield Son Of A Preacher Man

    The All Time Greatest Movie Songs, Columbia/Sony Tv

  • Image for Bruce Springsteen

    Bruce Springsteen Brilliant Disguise

    Bruce Springsteen - Greatest Hits, Columbia

  • Image for Matt Cardle

    Matt Cardle When You Were My Girl

    (CD Single), Absolute

  • Image for Adam and The Ants

    Adam and The Ants Stand & Deliver

    Fantastic 80's Disc 2 (Various Artis, Columbia

  • Image for INXS

    INXS Need You Tonight

    The All Time Greatest Rock Songs ..., Columbia

  • Image for Wings

    Wings Let 'Em In

    Paul McCartney - All The Best!, Parlophone

  • Image for Keane

    Keane Higher Than The Sun

    (CD Single), Island, 001

  • Image for The Robert Cray Band

    The Robert Cray Band Don't Be Afraid Of The Dark

    Hits Of.....87+88 Volume 12 (Various), Polydor

  • Image for Boyzone

    Boyzone Love Will Save The Day

    (CD Single), Warner Music, 1

  • Image for Mary Chapin Carpenter

    Mary Chapin Carpenter Down at the Twist and Shout

  • Peat Roasted Beef Fillet

    Cooking with peat gives a wonderful earthy and slightly smoky taste that really suits beef. You also get pink, juicy roasted meat that allows you to brag about bringing true terror to the kitchen.


    Serves 8


    Prep time:  10 mins


    Cooking time:  60-90 mins




    1kg beef fillet (preferably organic or free-range)

    80g BrookLodge organic steak rub (or make your own with salt & pepper & half the amount of your favourite dried herbs such as thyme, rosemary, oregano, a dash of chilli powder & a some crushed fresh garlic)

    50ml rapeseed oil (preferably organic)

    2kg 100% organic peat



    1.Preheat the oven to 220C / gas mark 7.  


    2.Cut the beef fillet in half (or quarters if you have a small oven), coat with some rapeseed oil, before massaging in the steak rub & put to one side.


    3.Heat a large frying pan with the remaining rapeseed oil & seal the beef on all sides to a nice brown colour.


    4.In a large roasting tray, place enough of the peat to line the bottom of the dish (about a 2cm layer).


    5.On top, place both pieces of beef lengthways & cover with the rest of the peat, patting & pressing to form the shape of the meat.


    6.Put in the oven & immediately reduce the heat to 200C / gas mark 6 & roast for at least an hour (although 90 mins would be fine).  


    7.When cooked, remove from the oven & rest for 15 mins, before taking the beef out of the peat.  Rub with paper towel to take off most of the excess peat.


    8.Carve & serve.


    Nigel's Top Tips

    • You can leave it to cook on a low heat for up to 2hrs if you're going out, as the peat will ensure the meat remains succulent.

    • Works well on a barbecue with a lid


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