John O'Farrell
Author John O'Farrell joins Simon in the studio to talk about his new book. Plus another listener confession for the panel to mull over.
John O'Farrell is a British author and comedy scriptwriter. Previously a writer for such shows as Spitting Image and Have I Got News For You, he is now best known as a writer of humorous books such as The Man Who Forgot His Wife and An Utterly Impartial History of Britain. He is in to talk to Simon about his latest offering 'There's Only Two David Beckhams', a love letter to football but with a twist...
Plus there's another hilarious confession from a listener, your oldies and the latest travel, sport and business updates.
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Music Played
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Manfred Mann’s Earth Band
Blinded By The Light
- Drivetime 3 (Various Artists).
- Dino.
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Bryan Adams
You Belong To Me
- (CD Single).
- Polydor.
- 001.
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Sting
Spread A Little Happiness
- (Single).
- A&M.
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Sophie B. Hawkins
Damn I Wish I Was Your Lover
- Woman (Various Artists).
- Polygram Tv/Sony Tv.
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Feargal Sharkey
A Good Heart
- The Love Album (CD 2) (Various Artist.
- Virgin.
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Tom Jones
Take My Love (I Want To Give It)
- (CD Single).
- Virgin EMI.
- 001.
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Marvin Gaye & Tammi Terrell
You're All I Need To Get By
- Heartbeat: Love Me Tender (Various).
- Global Television.
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Wham!
Freedom
- Make It Big.
- Columbia.
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Bruce Springsteen
The Time That Never Was
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Zac Brown Band
Jump Right In
- (CD Single).
- Southern Ground.
- 1.
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Elvis Presley & Royal Philharmonic Orchestra
Burning Love
- If I Can Dream.
- RCA.
- 001.
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Roger Daltrey
Giving It All Away
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Black Sabbath
Never Say Die
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Ralph McTell
Streets Of London
Slow Cooked Squid with Red Wine & Rosemary
by CJ Jackson from Billingsgate Seafood Training School
Ìý
Serves 4Ìý
Prep time 10mins
Cooking time 1hr 40 mins
Ìý
Ingredients
800g Squid (or Cuttlefish or Octopus), tubes & tentacles, cleaned, scored & cut into 5cm sq. pieces
1 tbsp veg, or rapeseed oil
30g butter
2 red onions, cut into thick wedges
1 tsp of sugar
2 cloves of garlic, bruised but left whole
1 sprig of rosemary
200ml of red wine (such as Rioja or Chianti)
200ml fish stock
1 tbsp red wine vinegar
Salt & Pepper
Ìý
To finish
2-3 tbsp aioli (or crème fraiche & 1 tsp puréed garlic)
1 tbsp chopped parsley
Ìý
Method
Pre-heat oven to 170°C/ 150 fan/ 325F/ Gas Mark 3.
Heat oil & butter in an oven-proof casserole dish & place over a medium heat, add onion – soften & brown.Ìý
Add garlic & the sprig of rosemary.Ìý Increase the temperature until it sizzles then add sugar & vinegar. ÌýLet this reduce briskly & caramelize.Ìý This adds colour & intensifies the flavour.
Add the prepared squid & brown well.Ìý
Add the wine, then stock, let it bubble before covering with a lid & place in the preheated oven.
The squid will seize & toughen initially but will soften as it casseroles.Ìý Cook for 90 mins but check after an hour.Ìý The squid should be tender.
When the squid is cooked, lift onto a plate with a slotted spoon, bring the cooking liquid to a simmer & reduce to a syrupy consistency.Ìý
Remove from the heat & add the aioli.Ìý Stir it through & season. Ìý
Replace the squid stir through the sauce.Ìý Serve sprinkled with parsley (& root veg mash).
Ìý
Ìý
´¡¾±Ìˆ´Ç±ô¾±
by James Martin from Â鶹ԼÅÄ Recipes
Ìý
Serves 4
Ìý
Prep time: less than 30 mins
No cooking required
Ìý
Ingredients
3 free-range egg yolks
4 cloves garlic
½ lemon, juice only
salt & freshly ground black pepper
150ml/5fl oz extra virgin olive oil
mustard powder, optional
saffron, optional
Ìý
Method
Blend all ingredients, except the olive oil, in a food processor.
Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant & yellow in colour.
To vary the flavour, add a little mustard or some saffron.
If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.
Broadcast
- Wed 2 Dec 2015 17:05Â鶹ԼÅÄ Radio 2