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Live music, comedy and cakes

Duration:
4 hours
First broadcast:
Saturday 09 February 2013

John is joined by local comedian and TV warm up man Joe Fisher, plus lots of live and local music.

And we hear from Gabby Jackson about the Moretonhampstead Festival of Food, Drink and the Arts.

  • Grice

    Grice

    GRICE started his musical life playing drums in a number of bands in South London, then electric and acoustic guitar.

    He also plays bass guitar and keyboards, experimenting and manipulating sounds - both analogue and digital.

    He now lives in Exeter and will be bringing his band in to perform a few tracks live in the studio.

    Grice's new album release, PROPELLER, is out on Hungersleep Records.

    The band:
    GRICE - Vocals and Guitar
    Joe Breban - Drums
    Al Swainger - Bass
    Duncan Chave - Programming

    Grice online
  • Joe Fisher

    Joe Fisher

    Joe Fisher is an established comedy performer, a TV Presenter and live events host.

    In 2012 he worked on many high profile events including being a stadium announcer at the Olympic Games.

    Joe, who lives in Exeter, is also known as the voice of the Tour of Britain bike races, being heard at the finish lines of each race entertaining and informing the big crowds as well as commentating on the race itself.

    More recently he's landed the role of presenter of a new South West property show called "View It, Love It, Live It".

    We'll find out more about him on today's show.

    Joe's website
  • Nick Bartley featuring Dionne

    Nick Bartley featuring Dionne

    Nick Bartley is a songwriter from Cornwall who has had his music played all over the world.

    His music is now starting to attract music publishers and record companies and he's hoping for big things in 2013.

    He'll be in with singer Dionne - who also happens to be his sister.

    Nick on Soundcloud
  • Gabby Jackson

    Gabby Jackson

    Gabby is one of the organisers of the Moretonhampstead Festival of Food, Drink and the Arts.

    She'll be telling us all about it and sharing some tasty morsels on this morning's show.

    Moretonhampstead Festival
  • Sian Hoskin and Megan Fellows

    Sian Hoskin and Megan Fellows

    Young Devon singers Sian and Megan both belong to the local New Atlantic Records music promotions.

    Megan is currently working with Curtis Womack (of Womack & Womack) on two new tracks.

    Sian is currently working with many top songwriters from Europe, USA, UK & China. She also coaches younger singers and arranges venues for charitable work.

    They'll be performing live on today's show.

    New Atlantic Records on Facebook
  • Moxham's Movies

    Moxham's Movies

    BBC Radio Devon's resident film critic, Paul Moxham will be sharing his choice in Moxham's Movies after midday.

    This week he's been to see the new Disney animation "Wreck-It Ralph" and the new comedy from the producers of Four Weddings And A Funeral and Love Actually (and the writer of Borat)"I Give It A Year".

    Follow Paul on Twitter
  • Gabby's Chocolate Truffles

    CHOCOLATE TRUFFLES – BASIC RECIPES

    This recipe makes about 45 chocolate truffles, so called because when dusted with cocoa powder they resemble those rare earthy little fungi.

    PLAIN indicates the nature of the chocolate here, because of course there is nothing plain about the truffles.

    Because truffles are made largely of chocolate, it's very important to taste chocolates to find flavour you really like – testing is always fun!

    You can blend milk and dark to get the right level of chocolate flavour.

    White chocolate is more difficult to work with because it contains no cocoa solids, so use 300g to 175ml of cream if you want to make milk or white chocolate truffles.

    Always be gentle when melting chocolate as it hates being overheated and ensure no moisture/steam is added as this can cause chocolate to "seize" or go hard and there is rarely a way back!

    MAKES ABOUT 45 TRUFFLES

    Ingredients:
    225g Plain Chocolate, broken into chocolate button-sized pieces

    175ml double or whipping cream?
    Icing sugar

    Cocoa powder or nuts for rolling?
    Icing sugar for dusting

    Method

    Cover a large, heavy chopping board or a baking tray tightly and completely with clingfilm or waxed/greaseproof paper to place the truffles on to set.

    Place the chocolate in a large mixing bowl at least 1.75 litres in capacity.

    In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate.

    Blend thoroughly until all the chocolate is melted.

    Allow the mixture, called a ganache, to cool, uncovered, completely for 1-1½ hours at room temperature until it is set.

    When the mixture has set, use a teaspoon to spoon out bite-sized pieces.

    Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.

    Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts and place on the prepared tray to set.

    GABBY’S TIPS

    The truffles can be kept, covered in an airtight container in the fridge, for at least a week.

    Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at the last minute if they need freshening up.

    Citrus oils can be purchased from most good supermarkets as can peppermint oil, strawberry and almond flavouring.

    Other oils can be purchased from specialist websites like www.homechocolatefactory.com

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