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Foodie Thursday

Nigel Barden brings in a hearty meal to warm your cockles. Plus there's the usual business of confessions and homework, and all the sports and money news.

1 hour, 55 minutes

Last on

Thu 27 Nov 201417:05
BBC Radio 2

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Music Played

  • ABBA

    Thank You For The Music

    • Abba Gold (40th Anniversary Edition).
    • Polar.
    • 018.

  • Bob Marley & The Wailers

    Could You Be Loved

    • Bob Marley & The Wailers - Legend.
    • Island.

  • Judy Clay & William Bell

    Private Number

    • Heartbeat: Love Me Tender (Various).
    • Global Television.

  • Coldplay

    Ink

    • Ghost Stories.
    • Parlophone.
    • 001.

  • Dexys Midnight Runners

    The Celtic Soul Brothers (More, Please, Thank You)

    • The Very Best Of Dexy's Midnight Runn.
    • Mercury.

  • Andrew Gold

    Thank You For Being A Friend

    • Jukebox 70's Hits -I Got The Music In.
    • Old Gold.

  • Billy Idol

    Rebel Yell

    • Now 1984 - The Millennium Series.
    • Now.
    • 4.

  • Nico & Vinz

    In Your Arms

    • (CD Single).
    • Warner Bros.
    • 001.

  • Sam Smith

    Like I Can

    • (CD Single).
    • Capitol.
    • 007.

  • Sonny & Cher

    I Got You Babe

    • Telstar.

  • T. Rex

    20th Century Boy

    • Tanx + Zinc Alloy.
    • Edsel.
    • 009.

  • Take That

    These Days

    • (CD Single).
    • Polydor.

  • Trisha Yearwood

    She's in Love With the Boy

    • Trisha Yearwood Songbook.
    • MCA.

Hay Baked Pheasant

Hay Baked Pheasant<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

By Lee Maycock from Game to Eat (www.gametoeat.co.uk)

Serves 4

Prep time 10 mins

Cooking time 50 mins

Ingredients

2 Oven Ready Pheasants

2 Whole Celeriac (medium size), just washed not peeled

500ml Cider

Fresh Hay 300-400g (roughly 5 good handfuls)

Sea Salt

Milled Black Pepper

2 tbsp Rapeseed or Olive Oil

Method

Sear the pheasant & celeriac in the oil in a hot pan & season well.

Soak the hay in cider for a few moments.

Place the hay in a roasting tray & nestle the pheasant & celeriac inside & cover with the hay.

Roast in a hot 180C/160C fan/gas mark 4 oven, for 50 mins (depending on size).

Remove from the oven & allow to rest in the hay for 20 mins before serving.

Remember the pheasant will carry on cooking with the residual heat.

Nigel served his with mash & wilted greens.

Nigel’s Top Tips

  • Let your butcher know how gamey you like your pheasant, as the longer its hung the gamier it tastes. You can hang it for longer in cold weather.

  • Most butchers will pluck & gut your pheasant for you (£2.50-3.00 per bird), if you’re fortunate enough to have been given a brace.

  • You can buy hay from your local pet shop.

Broadcast

  • Thu 27 Nov 201417:05
    BBC Radio 2