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.
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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
Barefootin'
- 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)
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Prep time 10-15 mins
Cooking time 10-15 mins
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Serves 2 with pasta or noodles
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Ingredients
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
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Method
1.ÌýÌýÌýÌý 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.ÌýÌýÌýÌý For fresh peas, bring a pan of salted water to the boil, add the peas & bring back to the boil.
3.ÌýÌýÌýÌý Simmer for 2–5 minutes until tender (older, fatter peas will take longer than baby ones).
4.ÌýÌýÌýÌý Remove the skin from the chorizo & cut into thick matchsticks.
5.ÌýÌýÌýÌý Heat the olive oil in a frying pan over a medium heat.
6.ÌýÌýÌýÌý Add the chorizo & fry for a couple of minutes until the fat runs & the chorizo takes on some colour.
7.ÌýÌýÌýÌý Add the cooked peas & crush a few of them roughly with a fork so they mingle with the chorizo & oil.
8.ÌýÌýÌýÌý Add the crab meat & stir to combine, taking the pan off the heat as soon as the crab is heated through.
9.ÌýÌýÌýÌý Season with salt, pepper & plenty of lemon juice.
10.ÌýÌýÌý If you are tossing the crab mixture into hot pasta or noodles, add a knob of butter to lubricate everything.
11.ÌýÌý Otherwise, pile on to toast, or on to warm plates with flatbreads or bread on the side.
Broadcast
- Thu 18 Jul 2013 17:0591Èȱ¬ Radio 2