James Dreyfus, Cheska Hull and The London African Gospel Choir
Actor James Drefus on his amazing career, Cheska Hull from Made In Chelsea reviews the telly and The London African Gospel Choir pay tribute to Nelson Mandela.
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Music Played
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The London African Gospel Choir
The Lords Prayer (Live In Session)
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The Special A.K.A.
Free Nelson Mandela
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Earth, Wind & Fire
Sign On
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Tina Charles
I Love To Love
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The London African Gospel Choir
The Doors Of Heaven Are Open (Live In Session)
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The Trammps
Disco Inferno
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Brenda Lee
Rockin' Around The Christmas Tree
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Joan Armatrading
Love And Affection
Heritage Beetroot Salad with Goat's Cheese, Pomegranate and Rapeseed Dressing
by Gary LeeÌýat The Ivy
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Ingredients - Serves 4
- 120g mixed heritage beetroots, yellow, ruby red and candy
- 1 head of red chicory leaves
- 3 red amaranth leaves
- 3 mint leaves
- 1 tsp pomegranate seeds
- 40g goat's cheese, hand torn into pieces
- 30ml rapeseed oil
- 15ml Chardonnay vinegar
- 1tsp honey
- Pinch of salt flakes and freshly ground black pepper
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Method
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In a saucepan of boiling water, cook the yellow and red beetroots in their skins and peel while hot – this should take about 30 to 40 minutes, depending on size. Then leave to coolÌýand once cool, roughly chop.
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The Dressing
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Using a pestleÌýand mortar, gently squeeze the juice from the pomegranate seeds and pour the juice into a bowl.Ìý
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Add a splash of Chardonnay vinegar and a teaspoon of honey to the pomegranate juice and begin to whisk gently, slowly adding the rapeseed oil.
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The Salad
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Arrange the chicory leaves on a large white plate and intersperse with pieces of goat’s cheese and beetroot.Ìý
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Scatter with the amaranth and mint leaves and dress each layer as you go.ÌýSeason with saltÌýand pepper.
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Teriyaki Salmon with Winter Greens
by Gary LeeÌýon behalf of Bam-BouÌý
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Ingreditents - Serves 2
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- 2 x 150g organic salmon fillet, skin on
- 50g green curly kale
- 50g fresh spinach
- 50g tender stem broccoli (use the leaves as well)
- Teriyaki sauce (see below)
- Salt flakes & freshly ground black pepper
- Coconut oil for cooking
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Teriyaki sauce
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- 240ml vegetable stock (a vegetable stock is always better)
- 120ml Japanese soya sauce
- 2 tbsp Manuka honey
- 1 tbsp corn flour
- 1 tbsp water
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Method
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Bring the stock, soya sauce and honey to the boil in a small saucepan. Lower the heat and simmer for 2 minutes.
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Mix the corn flour and water together in a cup, and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat.
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Score the salmon skin and put into a shallow dish. Pour the teriyaki sauce over the salmon and marinate for at least a couple of hours.
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Heat the grill (or non stick frying pan). Scrape the excess sauce off the salmon and keep to one side. Brush the grill with coconut oil.
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Grill the salmon for 3 minutes. Turn and baste with the sauce. Continue to turn and baste until cooked (approximately 8-10 minutes in total).
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Steam all the greens separately and drain. Heat some of coconut oil in a large frying pan and sautée the greens together till hot (approximately 3 minutes).
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Arrange greens onto 2 plates and place salmon on top and drizzle with the rest of the marinade.
Broadcast
- Sat 7 Dec 2013 12:00Â鶹ԼÅÄ Radio London