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Foodie Thursday

Simon Mayo is joined by our resident chef, Nigel Barden, for another Foodie Thursday! Plus there's another confession for the team to consider - but will they forgive?!

Matt has the sport news, Rebecca is on the money and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 18 Jul 2013 17:05

Music Played

  • Glenn Frey

    The Heat Is On

    • Above The Clouds: The Very Best Of.
    • Universal.
  • Status Quo

    Looking Out For Caroline

    • Bula Quo.
    • Fourth Chord Records.
    • 1.
  • Bruce Springsteen

    Girls In Their Summer Clothes

    • Magic.
    • Columbia.
  • Tired Pony

    All Things All At Once

    • CD Single.
    • Polydor.
  • Ray Stevens

    The Streak

    • The Best Of.
    • Rhino.
    • 4.
  • Robin Thicke

    Blurred Lines (feat. T.I. & Pharrell Williams)

    • (CD Single).
    • Polydor.
    • 2.
  • Martha Reeves and the Vandellas

    Dancing In The Street

    • Dancing In The Street (Various Artis.
    • Universal Music Tv.
  • Jermaine Stewart

    We Don't Have To

    • Club Classics From The 80's (Various).
    • Disky.
  • Jamie Cullum

    Edge Of Something

    • Momentum.
    • Island.
    • 1.
  • Robert Parker


    • The 60's - Soul (Various Artists).
    • Knight Records.
  • Taylor Swift

    Everything Has Changed (feat. Ed Sheeran)

    • Red.
    • Virgin.
    • 1.
  • Madness

    Baggy Trousers

    • More Greatest Hits Of 80's (Various).
    • Disky.
  • Chris Young

    I Can Take It From There

Nigel's Recipe

Crab, Peas, Chorizo

by Hugh Fearnley-Whittingstall from Hugh’s Three Good Things on a Plate (Bloomsbury)


Prep time 10-15 mins

Cooking time 10-15 mins


Serves 2 with pasta or noodles



150g peas (freshly podded or frozen)

75g cooking chorizo

1 tbsp olive oil

About 150g mixed white & brown crab meat (the yield from a medium brown crab)

A good spritz of lemon juice

A knob of butter (optional)

Sea salt & freshly ground black pepper





1.     If using frozen peas, put them in a pan, add boiling water to cover & a shake of salt, then bring back to the boil & simmer for 2–3 minutes until tender.

2.     For fresh peas, bring a pan of salted water to the boil, add the peas & bring back to the boil.

3.     Simmer for 2–5 minutes until tender (older, fatter peas will take longer than baby ones).

4.     Remove the skin from the chorizo & cut into thick matchsticks.

5.     Heat the olive oil in a frying pan over a medium heat.

6.     Add the chorizo & fry for a couple of minutes until the fat runs & the chorizo takes on some colour.

7.     Add the cooked peas & crush a few of them roughly with a fork so they mingle with the chorizo & oil.

8.     Add the crab meat & stir to combine, taking the pan off the heat as soon as the crab is heated through.

9.     Season with salt, pepper & plenty of lemon juice.

10.    If you are tossing the crab mixture into hot pasta or noodles, add a knob of butter to lubricate everything.

11.   Otherwise, pile on to toast, or on to warm plates with flatbreads or bread on the side.


  • Thu 18 Jul 2013 17:05