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1 hour, 57 minutes
First broadcast:
Saturday 11 January 2014

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.

Music Played

12 items
  • Image for Nina Simone

    Nina Simone Aint got no

  • Image for One Direction

    One Direction Best Song Ever

  • Image for Dean Martin with Helen O’Connell

    Dean Martin with Helen O’Connell How Do ya Like Your Eggs In The Morning?

  • Image for Sam Cooke

    Sam Cooke Wonderful World

  • Image for KT Tunstall

    KT Tunstall Black Horse And The Cherry Tree

  • Image for George Benson

    George Benson Never Give Up On A Good Thing

  • Image for Rod Stewart

    Rod Stewart Beautiful Morning

  • Image for Journey

    Journey Dont Stop Believing

  • Image for Matt Corby

    Matt Corby Resolution

  • Image for Paul Casey and Marty Barr

    Paul Casey and Marty Barr Still In Love With You

  • Image for Paddy Nash

    Paddy Nash Laughter And Love

  • Image for Bronagh Gallagher and Paul Casey

    Bronagh Gallagher and Paul Casey Love Will Find You

  • Baked eggs with beans and cheese, Corn pancakes with chorizo and scallions and Gas House Eggs


    Baked eggs with beans and cheese


    Cannellini bean stew


    2 rashers streaky bacon chopped

    1 tablespoon cooking oil

    1 small red onion, peeled and chopped

    200g halved cherry tomatoes

    1 tablespoon tomato puree

    50ml water

    1 tablespoon maple syrup or brown sugar

    3 tablespoons red wine vinegar

    1 can cannellini or haricot beans drained



    Cook the bacon in the oil until crispy.

    Add the onion and cook for a couple of minutes to soften.

    Add the tomato puree and cook for 1 minute.

    Add the syrup or sugar, vinegar and water and bring to boil.

    Add the tomatoes and simmer for 10 minutes. Add the beans and warm through.

    Place in 4-6 ramekins.


    Set oven to 180oc.

    Make a dent in the surface with a spoon and crack an egg into each one.

    Drizzle the top with a teaspoon of cream and grated over sharp cheddar or parmesan.

    Place in a roasting tray and pour boiling water half way up the sides.

    Bake for 10-15 minutes depending on how much you want the eggs done – check by touching the surface of the eggs gently.




    Corn pancakes with chorizo and scallions


    1 small tin of corn, drained

    175g self raising flour

    ¼ teaspoon baking soda

    200ml buttermilk

    1 egg

    50g chopped chorizo

    4 chopped scallions


    Place the corn, flour, soda, buttermilk and egg in a jug and blend with a stick blender.

    Fold in the chorizo and scallions and rest for 10 minutes.

    Wipe a hot pan with oil and lower to medium high heat.

    Drop tablespoons of the mixture into the pan.

    When bubbles appear, flip over and cook for another minute.

    Cool on a wire rack while you make more.

    Serve with the baked eggs or just with bacon and egg.



    Gas House Eggs


    1 thick slice country bread

    1 egg

    1 tablespoon oil

    15g butter


    Heat the oil and 10g of the butter in a pan.

    Cut a hole out of the middle of the bread with a cutter.

    Place the bread and the piece that came out of the hole into the pan and cook until golden, flip over and place the remaining 5g in the hole. Crack in the egg and cook for 3 minutes on a gentle heat or until the grill to finish off.





Free download

  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

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