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Foodie Thursday

It's another Foodie Thursday on drivetime and chef Nigel Barden cooks up another delight! Plus there's a brand new confession for the team to consider

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

1 hour, 55 minutes

Last on

Thu 26 Sep 201317:05
BBC Radio 2

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Music Played

  • Electric Light Orchestra

    Shine A Little Love

    • ELO's Greatest Hits Vol.2.
    • Epic.

  • Lawson

    Juliet

    • (CD Single).
    • Polydor.
    • 1.

  • Ashton, Gardner & Dyke

    Resurrection Shuffle

    • 25 Years Of Rock'n'Roll: 1971.
    • Connoisseur Collection.

  • George McCrae

    Rock Your Baby

    • The Greatest Hits Of 1974 (Various).
    • Premier.

  • Chumbawamba

    Tubthumping

    • The Best Pub Jukebox In The World (V).
    • Virgin.

  • James Blunt

    Bonfire Heart

    • Atlantic.

  • The Rolling Stones

    Not Fade Away

    • The Rolling Stones - Forty Licks.
    • Abkco.

  • The O’Jays

    Back Stabbers

    • The Ultimate Sound Of Philadelphia.
    • Columbia.

  • Journey

    Don't Stop Believin'

    • Rock Of America (Various Artists).
    • Trax Label.

  • Eliza

    Let It Rain

    • (CD Single).
    • Parlophone.
    • 1.

  • The Equals

    Baby Come Back

    • Fifty Number Ones Of The 60's (Variou.
    • Global Television.

  • Capital Cities

    Safe And Sound

    • (CD Single).
    • Capitol.

  • Linda Ronstadt

    Blue Bayou

    • The Female Touch 2 (Various Artists).
    • Global Television.

Nigel's Root Vegetable Gratin

Root Vegetable Gratin

by Rachel Allen from Rachel’s Everyday Kitchen (Harper Collins)

There is an open secret to making gratins taste divine – adding cream & plenty of it!

I like to combine carrots, parsnips & celeriac for their distinctive flavour & contrasting colours. Serve as a rich accompaniment to roast chicken or with grilled or roast lamb; it also makes a delicious meal in itself.

Serves 6-8 as a side dish (4 as a main)

Prep time: 20 mins

Cooking time: 1hr

Ingredients

600g (1lb 5oz) carrots, peeled (450g/1lb peeled weight)

600g (1lb 5oz) parsnips, peeled (450g/1lb peeled weight)

600g (1lb 5oz) celeriac, peeled (400g/14oz peeled weight)

500ml (18fl oz) double or regular cream

250ml (9fl oz) milk

3 cloves of garlic, peeled & crushed or finely grated

Salt & freshly ground black pepper

25g (1oz) butter, diced

20 x 30cm (8 x 12 in) ovenproof dish

Method

1. Preheat the oven to 200C (400F) / gas mark 6.

2. Slice the carrots, parsnips & celeriac into bite-sized rounds or pieces about 3mm (⅛ in) thick, then mix together in a large bowl.

3. Pour the cream & milk into a large saucepan & add the garlic.

4. Place on a medium heat & bring to a simmer, then pour the hot liquid over the vegetables & mix together thoroughly.

5. Season with salt & pepper & tip the mixture into the ovenproof dish.

6. Cover with foil, then place in the oven to bake for 40 mins.

7. Take the dish out of the oven & remove the foil.

8. Dot the vegetables with the butter & bake for a further 20 mins or until the vegetables are tender & golden on top.

9. Remove & serve immediately.

Broadcast

  • Thu 26 Sep 201317:05
    BBC Radio 2