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Foodie Wednesday!

1 hour, 55 minutes
First broadcast:
Wednesday 02 April 2014

For one week only, it's a Foodie Wednesday and another feast for the ears from resident chef Nigel Barden. Plus a listener asks The Collective to forgive their past misdemeanour with a confession. Rebecca analyses the top business stories, Matt has all the sport and there's regular travel updates from Sally Traffic.

Music Played

13 items
  • Image for INXS

    INXS Need You Tonight

    The All Time Greatest Rock Songs ..., Columbia

  • Image for Sophie Ellis-Bextor

    Sophie Ellis-Bextor Runaway Daydreamer

    (CD Single), EBGB's, 001

  • Image for The Hollies

    The Hollies The Air That I Breathe

    The Gold Album (Various Artists), The Hit Label Ltd, 14

  • Image for Marvin Gaye

    Marvin Gaye Can I Get A Witness

    The Very Best Of Marvin Gaye, Motown

  • Image for The Police

    The Police Every Breath You Take

    The Ivor Novello Winners, EMI

  • Image for Gary Barlow

    Gary Barlow Since I Saw You Last

    (CD Single), Polydor, 001

  • Image for Sweet

    Sweet Love Is Like Oxygen

    (Single), Polydor

  • Image for Stevie Wonder

    Stevie Wonder Superstition

    Stevie Wonder - Song Review, Motown

  • Image for Paolo Nutini

    Paolo Nutini Scream (Funk My Life Up)

    (CD Single), Atlantic

  • Image for Toni Braxton

    Toni Braxton Breathe Again

    (CD Single), Arista

  • Image for Thunderclap Newman

    Thunderclap Newman Something In The Air

    Fifty Number Ones Of The 60's (Variou, X-Phonics Records

  • Image for Metallica

    Metallica ENTER SANDMAN


  • Image for Kate Rusby

    Kate Rusby No Names

  • Veal Baked Hay by Mark Hix from Mark Hix on Baking

    Cooking with hay is an old technique – the hay keeps the heat in and gives the meat a fantastic grassy taste.  It’s important to soak the hay before using though, because if it smoulders it will give the delicate veal a flavour you don’t want.  Pet shops and garden centres sell clean hay.

     Serves 4

    Prep time: 15 mins

    Cooking time:  50 mins



    1 x 1.5kg rib or rack of veal

    Salt & freshly ground black pepper

    A little vegetable oil, for frying

    1 new-season garlic bulb or a few normal garlic cloves, peeled & thinly sliced

    10 small sprigs of rosemary

    a couple of good handfuls of clean hay, soaked in cold water for 15 mins & drained



    Preheat the oven to 220C / gas mark 7.

    Season the veal with salt & pepper.

    Heat a little vegetable oil until almost smoking in a large, heavy frying pan, add the meat and seal on all sides until nicely browned.  

    Remove from the pan.

    Using a sharp knife, make about 10 incisions, about 1 cm deep through the veal and insert a slice of garlic and a sprig of rosemary into each.

    Put the veal into a roasting tray and pack the hay around it. Cover with foil & cook in the oven for 35 mins.

    Remove the foil and turn the oven down to 190C / gas mark 5 and cook for another 15 mins.

    To serve, leave to rest for 15 mins, remove the hay and carve.  (This will give you meat cooked to medium-rare – if you leave the veal to rest in the hay for a further 15-20 mins, it will continue cooking to medium).

    Nigel's Top Tips

    • I cooked this dish to medium-rare – but if you leave the veal to rest in the hay for a further 15-20 mins, it will continue cooking to medium.
    • Pet shops and garden centres are awash with hay.


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