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With Paul Zerdin, Amanda Cross, Patti Boulaye and Ross Leadbeater

Duration:
3 hours
First broadcast:
Sunday 23 February 2014

Ventriloquist Paul Zerdin, chef Amanda Cross, Patti Boulaye talks about her gig at Crazy Coqs in March and live music from Ross Leadbeater.

Music Played

10 items
  • Image for Ross Leadbeater

    Ross Leadbeater Spread A Little Happiness (Live In Session)

  • Image for Lisa Stansfield
  • Image for Frank Sinatra

    Frank Sinatra Come Fly With Me

  • Image for Ross Leadbeater

    Ross Leadbeater Love Is My Reason (Live In Session)

  • Image for Adele

    Adele Set Fire To The Rain

  • Image for A Great Big World And Christina Agulera

    A Great Big World And Christina Agulera Say Something

  • Image for Patti Boulaye

    Patti Boulaye At Last (Live In Session)

  • Image for Rufus Wainwright

    Rufus Wainwright Me And Liza

  • Image for Patti Boulaye

    Patti Boulaye In My Memory (Live In Session)

  • Image for Patti Boulaye

    Patti Boulaye Land Of 1000 Dancers (Live In Session)

  • Butternut Squash, Sweet Potato and Avocado Salad with Harissa, Tahini Sauce & Pumpkin Seeds

    by Amanda Cross

     

    Serves 3 - 4

     

    Harissa Dry Spice Blend

     

    • 4 teaspoons cumin seed
    • 4 teaspoons coriander seed
    • 8 tablespoons dried chilli, chopped finely
    • 4 teaspoons smoked paprika
    • 2 teaspoons seas salt
    • 1 teaspoon caraway seeds
    • 1½ teaspoons garlic powder

     

    In a frying pan place the seeds and toast them till they become fragrant but be careful not to let them burn.

     

    Place all the seeds in a mortar and pestle or coffee grinder and blitz. Mix all the ingredients together and keep in sealed container.

      

    Tahini Sauce

     

    • 300 ml tahini paste

    • 2 cloves garlic, roughly chopped

    • Juice of 2 lemons

    • Pinch of salt

     

    Pop all ingredients in a tall plastic container and add about 300 ml of warm water and blend with a stick blender until smooth and creamy.

     

    If too thick, add a little more water.

      

    Salad

     

    • 2 sweet potatoes
    • half butternut squash
    • 2 avocados
    • 6 spring onions
    • 150 grams of rocket (4 good handfuls)
    • 2 tablespoons pumpkin seeds
    • 1 tablespoon dried thyme
    • 1 teaspoon sumac powder
    • Pomegranate molasses

     

    Pre-heat the oven to 350F (180C).

     

    Slice the sweet potatoes into 2-inch rounds and the butternut squash into similar size slices.

     

    Place onto a baking tray and drizzle with 2 tablespoons of olive oil, sprinkle with the thyme and sumac.

     

    Bake for 1 hour or until tender and allow to cool.

  • Curried Roasted Vegetable and Coconut Soup

    by Amanda Cross

     

    Serves 4

     

    Roasting the vegetables until they are caramelised will enrich the flavour of this delicious soup.

     

    • 2 medium sweet potatoes, washed and chopped
    • Half a medium butternut squash, de-seeded and peeled
    • 1 small bulb fennel, chopped
    • 1 red pepper, de-seeded and chopped
    • 1 red onion, chopped
    • 3 garlic cloves, finely chopped
    • 1 tablespoon cumin seeds
    • 4 Tbsp of olive oil
    • Handful coriander
    • 1 tablespoon chopped root ginger
    • 2 stalks of celery, chopped
    • 1 Tbsp of garam masala
    • 1 tsp of curry powder
    • 1 tsp sea salt
    • 600 ml of chicken or vegetable stock
    • 200 ml coconut milk
    • 1 teaspoon fresh lime zest
    • Coriander for garnishing

     

           

    Pre-heat the oven to 350F (180C). 

     

    Place all chopped vegetables except celery and ginger in a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle with cumin seeds and season with a little salt. Bake for 1 hour or until tender.

     

    Remove from oven and set aside to cool.

     

    Meanwhile, in a large saucepan, heat the remaining olive oil over a medium heat. Add the celery and ginger and fry, stirring often, for 5 minutes.

     

    Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.

     

    Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer for 15 minutes.

     

    Add the vegetables and coconut milk, and roughly blend to your preferred consistency with a stick blender.

     

    Simmer soup over a medium heat for 5 minutes, and serve with a sprinkle of lime zest and coriander leaves. 

  • Avocado, Coconut and Cacao pots

    by Amanda Cross

     

    • 2 ripe avocados
    • 125 ml coconut cream
    • 50 g raw cacao powder or organic cocoa powder
    • 2 teaspoons rice malt syrup
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon

     

    Whizz everything in a food processor until completely smooth.

     

    Pop into small serving dishes – espresso cups are ideal, and put in the fridge to chill for around two hours.

     

    If desired decorate with edible glitter, desiccated coconut or fresh berries.

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