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02/12/2014

Hugh Bonneville talks about working with Peter Capaldi and Nicole Kidman in Paddington, plus Fred MacAulay explains the upcoming change to the drink-driving limit in Scotland.

- Are your children attached to their soft toys? We find out why they are so important to children and tell you why you shouldn't worry about the attachment.
- We explain the soon to be new drink driving limit in Scotland, and break down what it means in real terms for drivers.
- Hugh Bonneville tells us what it was like working with Peter Capaldi & Nicole Kidman in Paddington (as well as giving us the goss on the Downton Christmas special!)
- Chef Jak O'Donnell tells us her first Great CHRISTMAS Thing to make your Christmas dinner this year truly spectacular.
- We find out how to make sure you are safe while out walking this winter.

1 hour, 29 minutes

Last on

Tue 2 Dec 2014 10:30
Βι¶ΉΤΌΕΔ Radio Scotland

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Chapters

  • Toy Attachment

    Why do children get so attached to their toys? Emma Kenny and Stewart Weir discuss.

  • Driving Limit

    Fred and Co discuss the new drink driving limit.

  • Hugh Bonneville

    Fred chats with Downton Abbey star Hugh Bonneville.

  • Jak's Great Christmas Things

    Chef Jak shares her great recipe for prawn cocktail.

  • Winter Walking

    How to prepare for a hill walk in winter!

Jak's Bloody Mary Christmas Prawn Cocktail

Serves 4

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4 large firm beef tomatoes

16 medium live langoustine

1/4 shredded iceberg lettuce

1/4 cucumber finely diced

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Bloody Mary cocktail sauce( can be made 2-3 wks in advance)

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1/2 lemon juiced

1 lime juiced

100ml tomato ketchup

100 ml mayonnaise ( shop bought is fine!)

1/2 tsp creamed horseradish

25ml vodka

1 tbsp sherry

1 tsp Worcester sauce

1/2 tsp celery salt

A dash of Tabasco

Finely chopped chill (optional)

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1.ΜύΜύΜύ Bring a large pot of water to the boil, make a cross on the bottom of the tomato & blanch for 30 secs then place in cold or iced water for 10 secs (tomato will peel very easily now) Scoop out inside of tomato. Set aside

2.ΜύΜύΜύ Add your langoustine, maybe 8 each time, so as not to cool water. Time for 1 minute

3.ΜύΜύΜύ Allow to cool in the shell or even better leave over night in the fridge... it's easier to peel!

4.ΜύΜύΜύ Peel 12 of the langoustine & leave 4 whole providing your guests don't get scared.....

5.ΜύΜύΜύ To assemble fill the inside with shredded lettuce & cucumber then lay 3 peeled langoustine inside

6.ΜύΜύΜύ Spoon dressing over the top set the shell on langoustine on top

7.ΜύΜύΜύ ServeΜύΜύΜύΜύ

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Broadcast

  • Tue 2 Dec 2014 10:30
    Βι¶ΉΤΌΕΔ Radio Scotland