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Foodie Thursday

It's Foodie Thursday and resident chef Nigel Barden cooks up another culinary delight! Plus there's a brand new confession for the collective's conscience!

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

1 hour, 55 minutes

Last on

Thu 19 Sep 2013 17:05

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Nigel's Marinated Lavender Chicken

From Christine Vidal of Made in Provence (


Serves 3-4

Prep time 10 mins (3hrs min marinading / overnight)

Cooking time 35 mins


6 pieces of chicken (ideally legs or thighs)
2 tbsp of Extra Virgin First Cold Pressed Olive Oil
zest & juice of 1 large lemon
2 garlic cloves peeled and finely chopped
a few sprigs of fresh thyme finely chopped or a pinch of ‘Herbes de Provence’ (dried herbs)
1 tsp of Made in Provence “Cooking Lavender” (or any dried lavender).
2 tbsp of Made in Provence “Lavender Honey” (or any lavender honey)
Salt & freshly ground pepper


1. In a bowl, crush the lavender flowers & thyme; add the olive oil, garlic, lemon zest & juice & lavender honey. 
2. Season well. 
3. Coat your chicken pieces with this marinade, cover & put in the fridge for at least 3 hrs, or overnight.
4. Cook in a preheated 200C / gas mark 6 oven, for approximately 35min or until the chicken has caramelised & the juices run clear (pierce the thigh with a skewer to check). 
5. Turn the chicken pieces half way through cooking time.  


Nigel would serve this with new pots or rice & ratatouille.


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