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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 8 Sep 2016 17:05

Music Played

  • The Doobie Brothers

    Long Train Runnin'

    • The Very Best Of The Doobie Brothers.
    • Warner Bros.
  • The Shires

    Beats To Your Rhythm

    • (CD Single).
    • Decca.
    • 001.
  • Yazoo


    • Alison Moyet Singles.
    • Columbia.
  • Neil Diamond

    Cracklin' Rosie

    • Neil Diamond - The Ultimate Collectio.
    • Columbia/Mca.
  • Dennis Waterman

    I Could Be So Good For You

    • Drivetime 3 (Various Artists).
    • Dino.
  • Rick Astley


    • (CD Single).
    • BMG.
    • 006.
  • Cliff Richard & The Shadows

    The Young Ones

    • Cliff Richard - 40 Golden Greats.
    • EMI.
  • Sheryl Crow

    All I Wanna Do

    • The No.1 Acoustic Rock Album (Variou.
    • Polygram Tv.
  • Shaun Escoffery

    Love Shine Down

    • (CD Single).
    • Dome Records.
  • Steely Dan

    Do It Again

    • Air America O.S.T. (Various Artists).
    • MCA.
    • 6.
  • Earl

    I Love You

    • (CD Single).
    • BMG.
  • Elkie Brooks

    Fool (If You Think It's Over)

    • Ray Moore - A Personal Choice.
    • BBC Records.
  • Otis Redding

    (Sittin' On) The Dock of the Bay

    • Soul (Various Artists).
    • Polygram Tv.
  • Coldplay

    A Head Full Of Dreams

    • (CD Single).
    • Parlophone.
  • The Chicks

    Everybody Knows

    • Taking The Long Way.
    • Columbia.
    • 4.

Savoury Cheese and Olive Cake with Chilli and Smoked Paprika

by Paul Merrett from Spice Odyssey (Kyle Books)


“This is a quirky yet useful recipe.  Quirky because cakes should be sweet and made with fruit or chocolate and definitely cream, not stuffed full of olives, spices and cheese; useful because it is a really quick, simple and tasty alternative to homemade bread.  You can knock this up in under an hour minus all the hassle of bread making.  It’s great served warm with unsalted butter, just as you would a fresh loaf of bread, or serve it with sliced charcuterie or a smoked fish pâté, or topped with a salad of beetroot, watercress and goat’s cheese”.

Makes 1 Loaf

Prep time 20 mins

Cooking time 45 mins + 20 mins cooling 



4 free range eggs
150ml dry white wine
150ml olive oil
250g plain flour
1 tsp baking powder
1 tsp smoked paprika
pinch of chilli flakes
pinch of salt
180g pitted green olives, drained and each one sliced into 3 rings
110g sun-blushed tomatoes, drained if very oily and cut into 3 pieces
140g mature Cheddar, grated (any hard cheese would work)



I usually knock this up in an electric food mixer but the process is exactly the same and almost as quick by hand.

Mix the eggs, wine and oil – the beater attachment of the mixer is best, or use a wooden spoon if making by hand.  Tip in the flour, baking powder, smoked paprika, chilli flakes and salt and again beat the mixture enough to incorporate everything. Fold in the olives, tomatoes and grated cheese by hand.  Bake in a lined loaf tin at 170C/gas mark 3½ for 45 mins.   Allow to cool in the tin for 10 mins and then turn out onto a wire rack for a further 10 mins to cool. Serve whilst fresh and warm or store in an airtight container for up to 3 days and warm gently before serving. 


  • Thu 8 Sep 2016 17:05