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Jenny Bristow's Chicken And Pear Curry And Oatmeal Muffins

1 hour, 57 minutes
First broadcast:
Wednesday 19 February 2014

Join Kerry for a show packed with classic tracks, current hits and features on films, books and food. Email kerry.mclean@bbc.co.uk, Text 81771 [standard charges].

  • Jenny Bristow's Creamy Chicken And Pear Curry

    Thai curry that can be cooked together in a few minutes. A great recipe which can be suitable for vegetarians by simply leaving out the prawns or chicken. Also not too filling and healthy, I love the combination of pear and chicken in this recipe  


    2–3 chicken fillets finely sliced

    1 dsp soy sauce

    1 tsp rapeseed oil

    2 tbsp red curry paste

    1 tsp grated root ginger

    ½ pt/250ml half-fat coconut milk

    4 tbsp coriander leaves

    1 red chilli de-seeded and chopped

    1 small red onion – sliced finely

    2 – 3 pears peeled & sliced

    1 lime

    1 pak choi

    1 tsp garlic – freshly chopped

    125 mls. Chicken stock

    1pkt egg noodles

    1 tsp. oil

    Serves 2


    Heat the pan over a high heat, add the rapeseed oil, Thai curry paste, ginger, chilli, garlic and chicken pieces.  Cook for 2 -3 minutes or until fragrant.

    Add the coconut milk, half of the chopped coriander and simmer for 2-3 minutes or until just tender but retaining their colour.

    Add the sliced pears soy sauce, lime juice and rind, sliced pak choi, and a little stock if neccessary.

    Heat through over a low heat and add the remainder of coriander and cook for 2-3 minutes.

    Cook the egg noodles in a pot of boiling salted water to which 1 tsp oil has been added.  Drain and serve among two warmed bowls.  Top noodles with curry and finally garnish with coriander. 

















  • Crunchy Oatmeal Muffins

    Muffins have become so versatile for breakfast, lunch boxes or just what that snack needed. Here is a great recipe, high in fibre and full of energy and great fun for everyone to make. 

    Makes 12


    110 gms (4 oz) raisins or sultanas

    Juice of 1 orange

    75gms (3 oz) Rolled porridge oats

    175 gms (6 oz) self raising flour

    25gms (1 oz) soft brown sugar

    2 dsp rapeseed oil

    1 egg lightly beaten

    175 mls (6 Fluid oz) buttermilk or low fat milk.

    ½ tsp. Cinnamon powder

    To decorate

    Cinnamon and icing sugar for dusting.


    Place the fruit with orange juice in a bowl for 10 mins. Until they have plumped up.

    Place the oats, flour, sugar, cinnamon,  in a large bowl to this add the beaten oil, egg and milk, mix lightly for only 1 minute, transfer to lined muffin tins, bake in the oven 200 degrees C (gas mark 6) for approx 20 mins.

    When cooked dust with icing sugar and serve.


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