Podcasts about elzen

Pear crumble with pouring cream and burnt blackberry marshmallow Crumble mix 200 gm unsalted butter 150 gm raw sugar 200 gm plain flour 50 gm wholemeal flour 50 gm chopped dates Preheat oven to 170*C. Blitz all of the ingredients until just combined, apart from the dates. Spread the mix out on 1 large baking tray. Bake for 15 minutes, remove from oven. Add in the dates and turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool, before crushing into slightly smaller pieces. Pear, apple and berry filling 500 packman pears, peeled and chopped 500 gm granny smith apples, peeled and chopped 200 gm frozen blackberries 150 gm sultanas 100 gm raw sugar 2 tbsp sunflower oil Keep the pears and apples in cold lemon water whilst preparing them, to avoid turning brown In a large saucepan over a high heat sauté the apples, pears in the oil until they just start to gain a touch of colour and soften. Remove and in a large bowl combine with the remaining ingredients. Pouring cream 250 ml cream 1 tbsp vanilla paste Icing sugar if required Combine the pouring cream with the vanilla paste and set aside Blackberry marshmallow 350 gm caster sugar 30 gm liquid glucose 80 ml water 180 gm or 6 egg whites 1 tbsp freeze-dried blackberries Bring the sugar and water together in a pot and heat till 110*c, keeping the sides of the pot clean with a brush dipped in cold water. Start beating your egg whites at this stage, you want the egg whites to be stiff before adding the sugar, turn down to a medium speed to stabilize whites before adding sugar. When the sugar reaches 120*c, take of the heat and slowly pour over the egg whites. Turn the mixer up faster as the sugar blends in. Continue to beat until the egg whites are cool and glossy. Fold through the blackberry powder and place mixture into piping bags ready. To serve: Preheat the oven to 160*c Put 2-3 big spoonsful of the apple mix into the average sized cups (about 250ml capacity), then top with the same amount of the crumble mix. Place into the oven for 25 minutes insuring the crumble mixture doesn't colour any further. Remove the crumbles from the oven and pipe over a dollop of marshmallow, using a blow torch then to burn the top. Just before serving the pour a tbsp of cream into the crumble. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Prep time: 30 minutes Serves: 6-8 2 cups red wine 1 cup fresh thyme 6 garlic cloves, crushed 12 baby white onions, outer skin removed, cut in half 2 tbsp oil Pinch flaky salt and white pepper 400 gm button mushrooms, cut in half 10 rashers streaky bacon 2 cubes chicken stock dissolved in 2 cups of water Cut the chicken legs in half between the drum and thigh. Cover the chicken in red wine, garlic and thyme and place in the fridge overnight to marinate. Preheat oven to 160*C. Heat a large cast iron pan until hot, add a touch of oil and then lay in the baby onions cut side down. Cook until well coloured before turning. Remove and repeat with the cut mushrooms before setting them aside. Finally saute bacon until fat is rendered out. Remove bacon and chop into large pieces, Keeping the bacon fat in the pan, gently heat. Remove chicken thighs from marinade and fry the chicken in batches to avoid stewing. When all coloured on both sides. Place the chicken back into the pan and slowly pour over the red wine marinate, including the garlic and thyme and reduce by half. (note if the pan is to small you can use a roasting tray instead). Top with the bacon, onions, mushrooms and stock. Cover with baking paper cook in oven for 45-60 minutes. The end result should be crispy chicken with a reduced sauce that is thick enough to coat the chicken. Serve with some creamy mash potatoes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Fish cakes with curry lime mayonnaise Cook time: 30 minutes Prep time: 15 minutes Serves: 6 500 gm gurnard fillets 1 cup milk 4 medium agria potatoes, peeled Zest of 1 lemon ½ cup parsley, chopped 1 red chilli, finely chopped ½ red onion, finely chopped Salt and black pepper 2 eggs, lightly beaten 1 cup milk 2 cups panko crumbs 3 Tbsp sunflower oil Curry lime mayonnaise 2 egg yolks juice of 2 limes 1 tbsp curry powder Pinch salt Pinch sugar 1 tbsp Dijon mustard 1 cup sunflower oil Preheat oven to 180*C. Place the fish and the milk into a pot and bring to the boil then turn the heat off and allow the fish to cool in the milk. Meanwhile, cook the potatoes by starting them in cold salted water bring to the boil. Turn down until just tender, drain and mash with a potato masher. Set aside. Remove the fish and flake it into a bowl containing along with the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes. Crumb the fish cakes by rolling them first in the egg and milk then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes. Curry lime mayonnaise Place all the ingredients except the oil into a food processor and blitz for 30 seconds. Then with the motor running gradually add the oil until the mix is smooth and creamy. Season and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Curried pumpkin and coconut soup Cook time: 30 minutes Prep time: 15 minutes Serves: 6-8 1 crown pumpkin, peeled and de-seeded 2 medium sized onions 10 cloves garlic 1 tbsp garam masala 1 tbsp ground coriander 1 tbsp ground cummin 1 tsp tumeric 1.5 ltr vegetable stock 400 gm coconut cream 1 cup cream 100 gm butter Salt Sunflower oil Heat a pot, adding in a touch of oil before sweating the onions and garlic, followed by the spices. Cook out for a few minutes. Add in the pumpkin and continue to stir until the pumpkin is fully coated. Cover the pumpkin with the vegetable stock, coconut cream and salt. Bring the soup up to a boil. Turn down and simmer for a further 30 minutes or until the pumpkin is well cooked. Using a blender or using stick blender, blend the soup well and slowly add in all the butter and cream. Check the seasoning. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mother's Day crumpets Cook time: 10 minutes Prep time: 30 minutes Serves: makes 10-15 375 ml warm water 250 ml milk 1 tbsp dried yeast 1 tbsp raw sugar 400 gm plain flour 1 tsp baking powder 1 tsp baking soda Pinch of salt Sunflower oil for cooking Combine the water, milk, yeast and sugar in a jug and set aside to activate. Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time. 10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside. Heat a large cast iron frypan over a medium heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes, flip and continue to cook on a low heat until golden. Repeat until all the batter is used. Serve hot with marmalade and butter. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Fired duck livers with port and cream Cook time: 25 minutes Prep time: 30 minutes Serves: 6 250 gm duck livers 1/2 cup red wine 1/4 cup port 3/4 cup cream 6 field mushrooms 1/2 onion, peeled and sliced thin 2 cloves garlic, peeled and sliced 2 tbsp sunflower oil Salt and pepper Take a large cast iron or similar pan. Heat to a high heat. Add the oil and quickly add in the onions and garlic. Then add in the livers and continue to cook for a couple of minutes until the livers are well coloured on both sides. Add the red wine and port and quickly reduce. Once it reduces by half, add in the cream, mushrooms, salt and pepper. When the livers are pink inside, remove and continue to reduce the sauce until thick. To serve, toast some sourdough or similar and spoon the livers and sauce over the top. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mike's ANZAC biscuits Cook time: 20 minutes Prep time: 5 minutes Serves: 12 cookies 1 1/2 cups rolled oats 1/2 cup shaved coconut 1/2 cup chopped almonds 3 tbsp sunflower oil 3 tbsp honey 1 tsp vanilla extract 1/4 tsp baking soda Water if required Combine oats, coconut and almonds into a mixer Add oil, honey, baking soda and vanilla Mix well until combined and form into small cookies (smaller cookies are healthier cookies) and place onto a baking sheet lined with baking paper. Flatten down with enough room around each cookie. Bake for 20 minutes in a low 150c oven until golden brown. Cool completely before eating, and enjoy. Store in an airtight container for as long as it takes to eat them! LISTEN ABOVESee omnystudio.com/listener for privacy information.

Oma's apple and rhubarb tart Cook time: 40 minutes Prep time: 25 minutes Serves: 6 300gm self raising flour, sifted 100gm brown sugar 1 tsp vanilla paste Pinch salt 150gm butter 1 egg, beaten Plain flour for rolling Filling 1 cup raisins 3 tbsp brandy 4 tbsp warm water 3 apples 2 stalks rhubarb, peeled and diced juice of ½ lemon 3 tbsp brown sugar ½ tsp cinnamon 1 tbsp icing sugar Pre-heat a oven to 180 degrees. Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 10 minutes. Take 2/3 of the pastry, wrap and return rest to fridge. Using plenty of flour, roll out to 1cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, and then gently lay it in a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling. Soak raisins in brandy and warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat, add in the rhubarb. Retrieve tart base from fridge and arrange apple mix inside. Roll out reserved pastry to at least same diameter as the tart and cut into 2-3 cm strips. Using a long palette knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 12 April 2026, David Lomas has made a career out of solving family mysteries and reuniting loved ones, he joins Francesca to talk about some of his favourite cases and talk about how much harder it is to track people down these days. LA based singer songwriter Greg Johnson is celebrating a milestone birthday this year - instead of shying away from aging, he's touring New Zealand. Greg joins Francesca to talk about finally accepting being 60. The completed mission of Artemis II has heralded a new era for space exploration, former NASA scientist Dr Morgan Cable tells Francesca just what this means and how soon humans could have a presence on the moon. Erin O'Hara talks through the latest research into digital dementia and just what excessive screentime is doing to our brains. And Mike Van de Elzen has the perfect recipe for the rainy Sunday night - chipotle pulled lamb shoulder. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Cook time: 30 minutes Prep time: 20 minutes Serves 6 1 de-boned lamb shoulder 1 small jars chipotle in adobo sauce (available from most supermarkets) 1 bottle hoppy beer 1 tbsp tomato paste 1 tbsp brown sugar 1 tsp salt 1 tsp smoked paprika 1 tsp oregano Preheat oven to 150*C. Place the lamb in to deep roasting tray, approx 25 x 20cm. You want the lamb to loosely fit in. Cover with the chipotle, tomato paste, sugar, paprika, salt and oregano. Time to get you hands dirty, rub all ingredients into the lamb. Then pour over the beer and mix again. Place a large sheet of greaseproof paper over the lamb then cover the entire roasting tray with tin foil and place into your oven. Cook for 90 minutes, then remove the tinfoil, leaving the paper on and cook for a further 90 minutes. After this time, time to check the lamb. Remove from the oven and lightly press down the flesh of the lamb. If it stays down, it's ready. If it springs back place it back into the oven. This time really does depend on the size and age of the lamb. Remove the lamb and allow to cool in the juices. Using a fork, pull apart the meat keeping the meat and discarding the fat. Place into a bowl and pour over the juices. Season with salt if required. Place back into a clean oven proof dish, cover and keep warm in the oven until required. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Easter figgy and oozy caramel loaf Fig topping 125 gm unsalted butter 150 gm soft brown sugar 6 figs, stem removed and cut in half Cake mix 225 gm unsalted butter, softened 225 gm caster sugar 4 eggs 3 tbsp milk 100 gm whole ground almonds 1/2 tsp salt 1 tsp ginger powder 150 gm flour Serve with yogurt or ice-cream To start: Line a small cake loaf tin approx. 20cm x 12cm with greaseproof paper and then grease with a touch of butter. Melt butter in saucepan over a low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour evenly into the greased loaf tin. Place the half figs, flesh side down and set aside. Preheat oven to 180*C. Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in ground almond, baking powder, salt, and ginger. Gently fold in flour. Pour cake mixture over figs, place on a baking tray and bake for 40 minutes or until a skewer inserted into cake comes out clean. Remove from oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the dish to loosen. Carefully invert to turn loaf out onto a board Slice into thick pieces, serve hot with yogurt or ice-cream. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ziekenhuizen lijken steeds vaker een doelwit te zijn in conflictgebieden. Terwijl dit volgens internationaal oorlogsrecht helemaal niet mag. Maar waarom zijn ziekenhuizen en zorgpersoneel in deze tijden dan toch zo vaak een doelwit? Dat hoor je van Tine Molendijk, cultureel antropoloog en bijzonder hoogleraar Morele Dilemma's van Militaire Operaties aan de Radboud Universiteit. En hoe is het als zorgpersoneel te werken midden in oorlogsgebied? Dat hoor je van Lieke van Elzen die in Zuid-Soedan werkte met Artsen Zonder Grenzen. 

Ham and pineapple and chunky tomato pizza Cook time: 10 minutes Prep time: 10 minutes Serves: 6 200 ml warm water 9 gm dried yeast (1 pkt) 9 gm sugar 120 gm wholemeal flour 250 gm flour 2 tsp salt 2 tbsp sunflower oil Chunky pizza sauce 1 onion, roughly diced 2 cloves garlic, crushed 6 large tomatoes, chopped 1 stick rosemary 1 tbsp honey salt and pepper Cured ham Pineapple, Sliced 100 gm cheese, grated Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping. For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third. Preheat oven to 220*C. Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot smoked mussel pate Cook time: 10 minutes Prep time: 10 minutes Serves 6-8 300-400 gm darker fleshed fillets like Kahawai or Trevally 100 gm seasalt 2 cups large manuka wood chips 10 green lip mussels 2 tbsp Dijon mustard 3 tbsp crème fraiche Juice of one lemon 1 tbsp honey Pinch of paprika Cracked pepper and seasalt 3 tbsp fennel tips & chives, chopped finely Toasted sour dough Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved. Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour. Place 2 x cast-iron pans onto the heat with the wood chips inside. Onto the wood chips, ball up some tin-foil and then place the fish fillets and mussels on top. Keeping them off the wood chips. Place a lid on top of the pan and crank up the heat, causing the wood chips to smoke. Once smoking leave on high for a further minute. Turn off the heat but leaving the lids on. After 5 minutes, remove the mussel and fillets. Place half the mussels and fillets into a blender along with the mustard, crème fraiche, lemon juice, farm honey and paprika. Blitz until smooth, taste and season with salt and cracked pepper. Chop the remaining mussels and fillets and fold through the pate, along with the fennel tips and chives. Serve with some toasted sourdough. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Flounder with burnt butter, capers and parsley Cook time: 10 minutes Prep time: 10 minutes Serves: 6 12 flounder fillets 1 cup seasoned plain flour with salt and white pepper 4 tbsp sunflower oil 100 gm unsalted butter, cut into small cubes 2 lemons 4 tbsp capers 1/2 cup Italian parsley, chopped roughly Flaky salt and cracked pepper 1 dried chilli, crushed Heat two cast-iron pans over a low heat, before adding in the sunflower oil. Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning. Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet. Once cooked, carefully remove the fish onto a preheated platter. Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper. Spoon the butter over the top of the fillets. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Spiced passata sauce Cook time: 30 minutes Prep time: 5 minutes Serves: 4-6 12-15 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly 1 tbsp flaky salt 2 tbsp sunflower oil 1 fresh chili, stalk removed and cut in half 1 tbsp honey Start by turn on your oven to 220*c Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary. Drizzle with a little oil and fire into the oven to roast. Roast at for 30 minutes or until the tomatoes just start to collapse and colour. Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce. Now pass the sauce through a sieve to remove all the seeds and any skins. Place the sauce back into a pot and bring up to a simmer, skimming off any fat raising to the surface. Add honey and check the seasoning - and it's ready to bottle. See omnystudio.com/listener for privacy information.

Lamb in a bag Cook time: 45 minutes Prep time: 10 minutes Serves: 6 1 leg of lamb, bone out 2 onions, peeled and diced 4 cloves garlic, peeled 2 tsp tumeric 2 tsp cumin seeds, roasted and crushed 2 tsp coriander seeds, roasted and crushed 2 tbsp honey 2 tbsp sweet chili sauce 2 tbsp soya sauce Juice of 1 lemon 2 tbsp sunflower oil 1 tsp flaky salt Optional 1 can chipotle in adobo sauce' Preheat your oven to 180*c, fan bake. Place the lamb leg into a bowl and pour over all the remaining ingredients. Massage marinate into the meat, cover with cling-film and place into the fridge to marinate for as long as you can. Overnight would be awesome! To cook, take a large oven bag and place the lamb along with the marinate into the bag and then onto a roasting tray and into the middle of the oven. Cook for 45 minutes, after this time, remove and allow to rest for at least 20 minutes. Remove the bones and shred the remaining meat back into the bag with the jucies. Serve with soft tortilla, coriander and salsa. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Crispy chicken arms with hot sauce Cook time: 2 minutes Prep time: 45 minutes Serves: 2 12 plump free range chicken wings 1 cup red wine 6 tbsp soy sauce 2 cups Panko crumbs 5 tbsp poppy seeds 5 tbsp sunflower oil 1 cup flour 3 eggs, beaten with 1 tbsp water Salt and black pepper Mike's hot sauce 1 tbsp sunflower oil ½ red onion, diced 2 cloves garlic, minced 1 tbsp tomato paste ½ tsp ground cumin 1 tbsp smoked paprika 400gm diced tomatoes ¼ cup water 4 tbsp soft brown sugar 3 tsp Worcestershire sauce 2 tsp Dijon mustard 1 tsp salt & white pepper 3 fresh red chili, chopped seeds and all Preheat oven to 180*C (fan-forced). Separate the wings at the first joint. Set aside the first joint of the wings for making stock. Place the remaining plump wings into a pot with wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, reduce heat and simmer for 5 minutes. Drain, then place chicken wings in fridge to cool. In a large bowl, mix together the Panko crumbs, poppy seeds, oil, salt and pepper. Place flour and eggwash in two other separate bowls. remove skin from chicken and pass through flour, then eggwash, then poppy crumb. Place on a baking tray and bake for 25 minutes. Serve with hot sauce Mike's hot sauce Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. Reduce heat, add tomato paste, cumin and smoked paprika and stir. Add all remaining ingredients. Stir until combined, and cook until slightly thickened (approx. 10 minutes). Taste and adjust salt, pepper and hot sauce if necessary. Blitz until smooth. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 8 February 2026. Rural New Zealand, an automatic mower and murder ... Tom Sainsbury and Morgana O'Reilly share all the behind the scenes details of bring Tom's award winning podcast to life on the tele. Pod Save America is one of the worlds most listened to new and political podcasts. The team head to New Zealand this week. Pod co-host and former Obama staffer Tommy Vietor joins Francesca to discuss a divisive time in US politics. Tenby Powell has returned from six months of humanitarian work in Ukraine, he talks about what it's like on the ground and just how much things have changed in the four years of this war. Francesca applauds changes to assessments and reporting changes in schools as a win for parents trying to help their children. And if you need a Super Bowl snack, Mike van de Elzen has his chicken wings with hot sauce recipe for you. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Yogurt cheesecake with star anise plums Cook time: 5 minutes Prep time: 20 minutes Serves: 6 Cheesecake 4 leaves of gelatine 250 gm cream cheese 5 00 ml yogurt plain 1 lemon, juiced ½ tsp vanilla essences 4 tbsp honey 4 cups cold water Base 1/2 pkt digestives 1/2 pkt Biscoff biscuits 3 tbsp butter 5 plums cut in half and stones removed 1 tbsp honey 1 cinnamon stick 6 star anise Crush the biscuits lightly and add melted butter until combined well. Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes. Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey. Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours. Honey roasted plums Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool. To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tomato Kasundi Cook time: 60 minutes Prep time: 30 minutes Serves: 4-6 3 tbsp sunflower oil 2 tbsp sunflower seeds 2 tbsp pumpkin seeds 1 tbsp black mustard seeds 1 tbsp turmeric powder 2 tbsp cumin powder 2 tbsp coriander powder 2 small dried chili, crushed 1 cup diced white onions ¼ cup grated ginger 4 cloves garlic, crushed 1 small red chili, thinly sliced 30 ml water 6-8 tomatoes, diced 4 tbsp brown sugar ½ cup malt vinegar 1 tsp salt Heat a little oil in a frying pan and fry off the seeds, mustard, turmeric, cumin, coriander and chili. Cook for a couple of minutes to release the flavours before adding the onions, ginger, garlic, fresh chili and water and cook for 5 minutes to soften onions. Add the tomatoes, brown sugar, salt and the malt vinegar. Simmer for 60 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Que impacto têm, afinal, as atividades económicas nas alterações climáticas? Neste episódio, a economista Catarina Roseta Palma e o humorista Manel Rosa exploram a relação entre economia, ambiente e sustentabilidade, num diálogo informado e descontraído.Desde a Revolução Industrial, a queima de combustíveis fósseis e a crescente emissão de gases com efeito de estufa contribuíram para o aquecimento global e para a atual emergência climática. Perante um problema causado pela economia moderna, a nova dupla reflete sobre a possibilidade de soluções dentro do sistema capitalista. As energias renováveis são uma possível aposta, mas importa ter atenção a outros riscos que acarretam.Durante a conversa, a professora associada de Economia no ISCTE-IUL também esclarece o que são os «limites planetários» ou o «capital natural» – um conceito fundamental que só começou a ser contabilizado já no séc. XX, e que ajuda a valorizar economicamente a preservação da natureza.Por fim, ficamos a saber o que é o «triângulo da inação» e como é que cidadãos, empresas e Estados podem contribuir para combater as alterações climáticas.Um episódio [IN]Pertinente para ver e ouvir com atenção, com os olhos postos no futuro.LINKS E REFERÊNCIAS ÚTEISCostanza, R. et al (2014) «Changes in the Global Value of Ecosystem Services, Global Environmental Change» 26, 152–158.Duarte Santos, F. (2021) «Alterações Climáticas», FFMSJohnson, Justin Andrew; Baldos, Uris; Cervigni, Razaello; Chonabayashi, Shun; Corong, Erwin; Gavryliuk, Olga; Hertel, Thomas; Nootenboom, Christopher; Gerber, James; Ruta, Giovanni; Polasky, Stephen. 2021. «The Economic Case for Nature: A Global Earth-Economy Model to Assess Development Policy Pathways», World Bank.Planetary Boundaries Science (PBScience). 2025. «Planetary Health Check 2025». Potsdam Institute for Climate Impact Research (PIK), Potsdam, Germany. Raworth, K. (2017). «Doughnut economics: seven ways to think like a 21st century economist», Chelsea Green PublishinUnited Nations Environment Programme (2025). «Emissions Gap Report 2025: Off target – Continued collective inaction puts global temperature goal at risk» [Olhoff, A., chief editor; Lamb, W.; Kuramochi, T.; Rogelj, J.; den Elzen, M.; Christensen, J.; Fransen, T.; Pathak, M.; Tong, D. (eds)]. Nairobi.«World Bank»«United Nations, System of Environmental-Economic Accounting»(SEEA)BIOSCatarina Roseta PalmaProfessora associada de Economia no ISCTE-IUL, onde foi diretora da Sustentabilidade. Tem trabalhado na área do ambiente, incluindo a gestão de recursos hídricos, a energia e outros temas da sustentabilidade. Manel RosaHumorista. Estreou-se no stand up comedy em 2019, quando tinha 15 anos. Em 2023, lançou «Mais isto do que aquilo», o seu primeiro espetáculo em nome próprio. 

Het oude jaar is bijna ten einde en het nieuwe staat alweer in de startblokken. Terwijl de redacteuren van De Dag nog aan het uitbuiken zijn van het kerstdiner en de vele oliebollen, kunnen ze pas beginnen aan 2026 nadat ze hun favoriete aflevering van 2025 hebben gekozen. Een aflevering die indruk maakte of die hen bijbleef, in dit nieuwsjaar dat opnieuw intens en bewogen was. Vandaag hoor je de keuze van Rosanne Sies: 20 jaar gieren met Geer en Goor, oorspronkelijk gepubliceerd op 15 augustus 2025. Reageren? Mail dedag@nos.nl Presentatie en montage: Elisabeth Steinz Redactie: Rosanne Sies Met dank aan: Rinie van den Elzen, voice-over van het programma Joling en Gordon over de vloer

Cook time: 10mins Prep time: 30mins Serves 6 people INGREDIENTS: 6 eggspinch of salt250 gm caster sugar1 tsp vanilla paste10 tbsp plain flour2 tsp baking powder50 gm melted butter 2 punnets strawberries300 gm fresh cream1 tsp vanilla paste2 tbsp icing sugar METHOD: For the Sponge:Whisk the eggs and salt until well combined, add the sugar and vanilla paste and turn up to high. Continue to beat until the thick. Sift flour and baking powder together. Fold lightly into egg mixture. Fold in butter. Pour equally into two 20cm greased spring-form cake tins. Bake at 200 for 8-10 minutes or until lightly browned, turn out onto racks and allow to cool. Whisk the cream, vanilla and 1/2 the icing sugar, whisk until firm and set aside. Take the strawberries and remove the green top and cut the large ones in half. To make the cake. Place one cake as a bottom onto a platter, then cover with 1/2 the whipped cream and 1/2 the strawberries. Place the top cake on and then the remaining cream, strawberries and finish with a dusting of remaining icing sugar. See omnystudio.com/listener for privacy information.

Cider, star anise and pineapple roasted ham Cook time: 60 minutes Prep time: 10 minutes Serves: 8-10 3kg free range cured and smoked Christmas ham 2 x 330ml dry cider or apple juice 6 star anise 10 cloves 2 cups fresh pineapple, peeled, sliced and cubed 2 tbsp Dijion mustard 300 gm brown sugar Preheat a oven on fan-bake to160c. Slice the skin of the ham and score the fat in a diamond pattern. Combine the cider, star anise and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow) Dice the pineapple into thin dice and then stir into the cider mixture. Allow to cool. Place the ham into a roasting tray. Smear the Dijion over the ham, followed by 3 tbsp of the cider glaze. Use the cloves to prick through the pineapple to keep it in place. Place the ham in the middle of the oven oven for 1 hour depending on size, checking and baste until caramelized. Serve hot or at room temperature if transporting. Keep the remaining cider syrup to re-glaze once on the table. Sumptuous! LISTEN ABOVESee omnystudio.com/listener for privacy information.

This week, we continue with part two of our four-part lead-up to Christmas, focusing on sides and salads. Mike van de Elzen has chosen two of his favourite classic salads ahead of the festive season, and runs Francesca Rudkin through the recipe as well as a few tips on the key to a great salad. Ember charred cauliflower with grated ginger, parsley and parmesan Cook time: 10 minutes Prep time: 10 minutes Serves: 6 1 head of cauliflower oil for cooking Flaky seasalt and cracked pepper 1 large knob ginger, peeled and mircoplaned 1/2 flat leaf parsley, roughly chopped 1 cup parmesan, finely grated 4 tbsp Extra virgin olive oil (this would have to be a first!) Cut the cauliflower into long florets. You should look at getting around 15-20 florets. Bring a large pot ofof salted water to the boil and plunge in the cauliflower. Cook until just under. This will take about 3 minutes. Remove and plunge into iced water to stop the cooking. Drain once cold and place the cauliflower into a large bowl, drizzle with oil and season with salt. Char-grill over embers or on a hot BBQ until coloured. Place back into a clean bowl, toss through the fresh ginger, parsley, parmesan and the remaining olive oil. Check seasoning, you may need more salt. Toss and serve Roasted carrots w mint emulsion & spiced chickpeas Cook time: 45 minutes Prep time: 20 minutes Serves: 12 20 carrots cut in half 2 tbsp sunflower oil flaky seasalt Miso emulsion 2 soft boiled eggs 1 tbsp miso paste Juice of 1 orange Juice of 2 lemon 1 cup coriander leaves and stalks 10 mint leaves 2 tbsp brown sugar 1 clove garlic 1 tbsp ginger, peeled 300ml sunflower oil Spiced chickpeas 1/4 cup sunflower seeds, roasted 1/4 cup pumpkin seeds, roasted 1 can drained chickpeas 1 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp crushed farm chilli 2 tbsp sunflower oil Pre heat the oven to 180*c. Cut the carrots in half and drizzle with oil and sprinkle with some salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 30 minutes stiring every 10 until crispy. Allow to cool Make up the mint emo Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowy drizzle in the oil. Season with salt and pepper if required. Spoon a couple tbsp of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas.See omnystudio.com/listener for privacy information.

Chili pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tbsp fennel seeds 1 tbsp coriander seeds 2 fresh chili, sliced 2 bay leaves 1 tsp mustard seeds 300 ml cider vinegar 250 ml water 1/4 cup sugar 1/2 tsp salt Jar and lid Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first) Roasted beetroot & cummin hummus Cook time: 45 minutes Prep time: 10 minutes Serves: 6-8 2 cups chickpeas, soaked overnight in water 2 whole beetroot 1 tbsp cooking oil 2 tbsp tahini 1 tsp baking powder 11 tsp cummin powder Sea salt Pre-heat the oven to 180*c Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping. Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin. While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain. Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and seasalt to finish. Yoghurt flatbreads w coriander butter Cook time: 2 minutes Prep time: 10 Serves: 6-8 Flat breads 350g bread flour 2 tsp baking powder 350g natural yoghurt 1 tsp salt Coriander butter 200 gm unsalted-butter 1 cup fresh coriander, finely chopped 1/2 tsp sea salt 4 cloves garlic, peeled and crushed For the flat breads Combine all the bread ingredients together in a bowl and mix with a spoon, then use your hands to pat and bring everything together. Dust a clean work surface with flour, tip out the dough. Knead for a minute or so just to pull everything together, before leaving while you make the coriander butter. For the butter, Add to the butter and mix in the rest of the ingredients. Re-dust a clean surface with flour, divide the dough into small balls. Flatten with your hands, then using a rolling pin roll roughly 3mm thick. Either place dough into a griddle pan on a high heat or onto a tray in a very hot oven. As soon as they are coloured remove and brush with a coriander butter and cut into random pieces. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Asparagus risotto with spring onions and rocket Cook time: 30-40 minutes Prep time: 10 minutes Serves: 6 650-750ml vegetable stock, heated 1 onion, finely chopped 4 cloves garlic, crushed 2 Tbsp sunflower oil 1 cup Arborio rice 2 cups white wine 100 gm butter 1 cup finely grated fresh Parmesan 1 bunch asparagus 1 cup chopped spring onions 1/2 cup chopped fresh rocket Shaved Parmesan to serve Bring a large pot of salted water to the boil and get a large bowl of ice with a bit of water ready. Drop the asparagus into the boiling water for 30 seconds, remove quickly and plunge into the iced water to stop cooking quickly. Once cool, drain and slice into 3cm rounds. Heat a large pot with the oil and sauté the onions and garlic. Add in the rice and cook on high for a minutes while stirring. This is a very important part of hardening the rice. Add the wine to remove the heat from the pot but will steam a lot. Once the wine has reduced to very little, gradually start to add the hot stock, you can go 2 cups, then 1 cup then 1/2 a cup until the rice is al dente. Or firm to the tooth. Turn of the heat and stir in the butter and the grated parmesan. Add the blanched asparagus, spring onions and the rocket and stir to combine. Serve with some shaved parmesan. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Roasted carrots with mint emulsion and spiced chickpeas Cook time: 45 minutes Prep time: 20 minutes Serves: 12 20 carrots cut in half 2 tbsp sunflower oil Flaky sea salt Miso emulsion 2 soft boiled eggs 1 tbsp miso paste 4 tbsp orange juice Juice of 1 lemon 1 cup coriander leaves and stalks 10 mint leaves 1 tbsp brown sugar 1 clove garlic 1 tbsp ginger, peeled 300ml sunflower oil Spiced chickpeas 1/4 cup sunflower seeds, roasted 1/4 cup pumpkin seeds, roasted 3 cups drained chickpeas 1 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp crushed farm chilli 2 tbsp sunflower oil Pre-heat the oven to 180*c. Cut the carrots in half and drizzle with oil and sprinkle with some flaky salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 30 minutes stirring every 10 until crispy. Allow to cool . Make up the mint emulsion Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling, (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required. Spoon a couple tbsp of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Andrew Dickens Full Show Podcast for Sunday 16 November 2925, Anika Moa is in the final stages of making her first album for adults in a decade, but she reveals it might not be the Anika Moa we are used to. Andy Reid is the co-founder of Adventure Racing Coromandel, his new book 'Are You Trying to Kill Us' is out now and Andy shares the wild stories from his events. The All Black grand slam hopes are over, Elliott Smith with the reaction from Twickenham and Andrew vents his frustration over congestion charges. And meat's getting expensive, Mike Van de Elzen with an alternative for your Sunday dinner. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 9 November 2025, Bill Bryson's book 'The Short History of Nearly Everything, is the best selling science book of the 21st century. This week he tells Francesca why he came out of retirement to rewrite it after 23 years. Neil Ieremia is credited with changing dance in New Zealand. This year his company, Black Grace turns 30 and he joins Francesca to talk about celebrating the milestone. ZB commentator Elliott Smith on a tight win for the All Blacks this morning at Murrayfield, Francesca applauds the Government's film rebates as a step in the right direction. And off the back of the announcement that Michelin reviewers are going to rate New Zealand restaurants for the first time, resident chef Mike Van de Elzen shares why chasing a star was never important to him. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Cured and roasted salmon pate Cook time: 10 minutes Prep time: 20 minutes Serves: 6-8 1/4 side of salmon; de-boned with the skin on Salmon salt 100gm flaky seasalt 2 tbsp brown sugar Pate 200gm cream cheese 1/2 tbsp Dijon mustard 1 lemon 1 tbsp chopped fennel or dill 1 small red chili 3 tbsp sunflower oil Salt Serve with Lebanese flat breads Pickled cucumbers Start the night before by curing the side of salmon. Lay the salmon skin side down onto a rack and then place the rack into a tray to catch all the juices. Combine the salt and brown sugar and spread over the top of the salmon. It should be a nice thick layer. Cover with cling film and refrigerate overnight. Next morning, wash off any salt and pat dry. If you have a cold smoker, smoked for 4 hours at this point. Preheat your oven to 220*c. Lay the salmon skin side down onto a roasting tray and brush the top of the salmon with oil. Cook for 10 minutes, before checking. The salmon should be cooked just under. Remove from the grill and leave to rest. For the salmon pate Take the cooked salmon and put into a food processor with the cream cheese, Dijon mustard, lemon juice, chili, fennel and remaining oil. Blitz until smooth. Check seasoning. Serve with the flatbreads and pickled cucumbers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Spring cola with honey, citrus and lavender Cook time: 5 minutes Prep time: 10 minutes Serves: 10-12 drinks 2 oranges, cut in half 3 lemons, cut in half 2 limes, cut in half 2 cups water 1 cinnamon stick 4 star anise 1 small knob ginger 1 tbsp molasses 1 tbsp instant coffee 10 heads fresh lavender 1/2 cup runny honey 1 cup brown sugar Squeeze oranges and lemons into a saucepan. Drop in the squeezed fruit and add water. Add cinnamon, star anise, ginger, coffee, lavender, molasses, sugar and honey and bring to the boil. Once you reach boiling point, turn off the syrup. Careful not to over boil. Lay a small plate onto to the top of the fruit to weigh down and keep it under the liquid. Place it into the fridge overnight. The next day strain the syrup through a sieve to remove all the bits, squeezing out the fruit to extract all the syrup. Pour the syrup into a clean jar or bottle and refrigerate for up to 2 months. When serving, measure 1 part syrup to 4 parts sparkling water. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ika Mata Prep time: 40 minutes Serves: 12 300gm firm white flesh fish Juice of 2 limes Juice of 2 lemons 1 small red onion, diced 1 small cucumber, diced 2 red chilli, deseeded and diced 1 cup spring onion, sliced flaky salt 1 cup coriander, roughly chopped 2 cups coconut cream Slice the fish into 5mm cubes and place into a non-reactive container. Squeeze over the juice of both the lime and lemon. Cover with cling film and place in the fridge for at least 30 minutes. Leave for up to 3 hours if you want the fish fully cooked. Combine the red onion, cucumber, capsicum, chili, spring onion, salt, coriander and coconut cream, season to taste. Drain the fish, combine with the coconut mixture. Chill till required. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Onion tart-tatin with asparagus and fried haloumi Cook time: 30 minutes Prep time: 30 minutes Serves: 6 1 batch short crust 2 small red onions, peeled and sliced into 1cm rings 2 tbsp grapeseed oil 1 tsp flaky salt freshly Ground black pepper 4 tbsp caster sugar 1 big hand asparagus 8 servings haloumi 1 cup flour 2 tbsp oil 10 sage leaves 1 fresh lemon Handful rocket leaves, to serve Preheat a oven to 180*C Place sugar in a small heavy-based frypan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Let sugar bubble until it turns a light caramel colour, place the onions into a large circle leaving a 2-3cm gap around the edge. Cut the pastry sheet to the same size as the pan. Lay the pastry over the onion and press edges down so they touch the bottom of the pan. Place in oven and bake for 25 minutes. Bring a large pot of water to the boil and season heavily with salt, drop in the asparagus and count to 10. Remove from the water and drop into iced water. Remove when cold and drain. Set aside ready to serve. Clean and reheat a cast iron pan, add in the 2 tbsp of oil and then run the haloumi through the flour and then carefully lower into the pan, fry on a gentle heat until golden, then flip. Refresh with a good squeeze of lemon and add in the sage leaves before serving. Remove the tarts from the oven and quickly turn over onto a plate, garnish with the asparagus, haloumi and rocket leaves. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Beef and black bean empanadas Cook time: 15 minutes Prep time: 30 minutes Serves: 6-8 300gm beef mince 2 whites onions, peeled and diced 1 can cooked black beans, drained 1 can whole peeled tomatoes, crushed 4 cloves garlic, peeled and crushed 2 tbsp cumin seeds 1/2 tsp nutmeg powder 1/2 tsp chili powder 1 tsp salt 2 tbsp sunflower oil 1 egg, beaten Optional 1 cup frozen peas Grated cheese 8 x 150mm circles of short crust pastry Pre-heat oven to 180*c In a heavy based or cast iron fry pan, dry fry of your cumin seeds until they become fragrant. Remove and pound into a dust in a mortar and pestle. Set aside. Reheat the pan and add the oil. Over a medium heat fry you mince, turning for a couple of minutes before adding in the garlic, onions, spices and salt. Continue to cook until all the liquid has cooked out. Add the crushed whole peeled tomatoes and beans, simmer for a further 15 minutes. Remove and place mix into a tray and then into a fridge to chill. Once the mixture has fully chilled add your peas (if you want). Place 2-3 tbsp of mixture into the centre of the short crust, top with a touch of cheese, brush the outside edge of pastry with egg wash and fold over the pastry. Crimp the edges to seal and place onto a baking. Brush with egg wash before pacing into the oven for 15 minutes. Serve hot with tomato chili jam. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Throw-out roasted vegetable salad Prep time: 10 minutes Cooking time: 20 minutes 6 parsnips, carrots, courgette or buttercup & cut into long wedges 2 tbsp cooking oil Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa. Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve. Spiced salt: 1/2 tsp smoked paprika powder 1 tsp sea salt Warm chickpea salsa: 1x 330 ml can chickpeas, washed, rinsed and dried 2 tomatoes, finely diced ½ cup parsley, roughly chopped (reserve some for garnish) 3 cloves garlic, crushed 5 tbsp sunflower oil 1 lemon, juiced & zested Salt and pepper Heat a frypan and add a touch of oil, quickly sauté chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Half of New Zealanders are cutting back on fruit and vegetables as the cost of living rises. A Ministry of Social Development report reveals nearly two in five Kiwis report an inadequate income, with 48 percent cutting back on produce to save money in 2023 - more than double since 2018. Chef and host of Eat Well for Less, Mike van de Elzen, says produce isn't expensive if you buy efficiently. "We need to kind of just step back and go - what are we buying? Are we buying stuff out of season? Because you just need to use your nut a little bit. You need to think about what you're buying and the time that you're buying it." LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Heather du Plessis-Allan Drive Full Show Podcast for Thursday, 25 September 2025, Fonterra has delivered one of its best results ever. Chief Executive Miles Hurrell speaks to Ryan Bridge about the outlook for the next year. Half of us are buying less fruit and veggies because of the cost, but chef Mike van de Elzen says it doesn't have to be so! Teachers say they're seeing an alarming rise of students with extreme ideologies, including misogynistic views promoted by Andrew Tate. What should be our approach to deal with "Trump boys" who promote "trad wives"? It took less than two hours for the first application for oil and gas exploration to be lodged. John Carnegie from Energy Resources Aotearoa says it's a very promising start. Plus, the Huddle debates kids' political views and whether Ryanair is right to ban paper boarding passes. Get the Heather du Plessis-Allan Drive Full Show Podcast every weekday evening on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Smoked chocolate crème brûlée Cook time: 35 minutes Prep time: 10 minutes Serves: 6 400ml cream 4 tbsp caster sugar 100g good quality dark chocolate 1/2 tsp vanilla paste 5 egg yolks 1 whole egg 6 tbsp caster sugar (for the caramel top) Preheat oven to 140*C (NOT fan-forced). If you have a cold smoker, place the cream into a roasting tray and cold smoke for 1 hour. (if you don't have a cold smoker, just skip this) Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, vanilla paste and whole egg in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, stirring constantly. Skim all bubbles off the surface then pour into 6 small ovenproof bowls. Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 35 minutes. Remove the crème brûlée form the oven and allow to cool before placing into your fridge to chill. To finish, sprinkle 1 tbsp of sugar over each brûlée and burn with a brûlée torch to finish. See omnystudio.com/listener for privacy information.

Mike van de Elzen: Chorizo paella with green chili and coriander Cook time: 45 minutes Prep time: 5 minutes Serves: 6 2 tbsp sunflower oil 1 white onion, peeled and diced 3 cloves garlic, peeled and crushed 2 chorizo sausage, sliced 1/2 tsp smoked paprika 1/2 cup red wine 1 1/2 cups long grain rice 3-4 cups vegetable stock 2 tsp tomato puree 1/2 tsp salt good Crack of pepper 12 cooked prawns 1 green chili (cayenne or similar) 1/2 cup fresh coriander 1 lemon, cut into 6 Start by pre-heat your oven to 180*c. Place your a deep cast-iron pan onto a element and start by sautéing the diced onions and garlic in the sunflower oil until soft. Add in the chopped chorizo and continue to sauté. Once the chorizo starts to colour up add in the rice. Reduce the heat and continue to sauté for a couple of minutes, before you carefully pour in the red wine. Allow the wine to reduce before finally adding in the vegetable stock, tomato puree and then season with salt and pepper. Place the a lid onto the pan and place it into the oven for 35 minutes. After this time remove and check the rice is just cooked through. If so scatter over the prawns and fire back into the oven without a lid for a further 10 minutes to heat the prawns through. After this time, remove and top with sliced green chili, coriander and lemon wedges. Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Father's Day Beef with Café de Paris butter Cook time: 5 minutes Prep time: 20 minutes Serves: 6 6 x beef steaks Flaky salt Cracked pepper 150 gm unsalted butter 1 tbsp tomato ketchup 1 tbsp Dijon mustard 1 tbsp capers, chopped 1/4 cup onions, finely diced 1/4 cup parsley, chopped 1 tbsp thyme leaves 2 cloves garlic, crushed 2 anchovy fillets 1/2 tbsp brandy 1/2 tbsp Worcestershire 1/2 tsp paprika powder 1/2 tsp curry powder 1/2 tsp seasalt Crack of pepper Shoestring fries 1 pkt watercress Preheat a oven to 180*c. Cut the butter into small dice and place into a mixing bowl. Add the rest of the ingredients starting from the top to the bottom. And mix to combine. Laying out a 30 cm piece of greaseproof paper, spoon the butter mixture across the paper about a third of the way up. Gently roll the paper over to form a cylinder. Then wrap again in cling-film to help roll tight. Store in fridge to harden. Season the steaks with a good amount of salt and pepper. Either cook the steaks in a hot cast-iron pan or place into a BBQ. Cook to required wellness, I would go medium rear or 54*C. Remove the butter from the fridge and slice circles through the cling-film and paper, peel off wrapping and serve one round of butter on top of each steak. Serve the steak to Dad with good amount of shoestrings and watercress. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Een continue klaagzang van twee gierende diva's. Dat is in het kort waar Joling en Gordon over de vloer om draaide. Twintig jaar geleden werd de eerste aflevering uitgezonden. En hoewel de serie allang niet meer gemaakt wordt en Geer & Goor geen duo meer zijn, leiden fragmenten van de twee nog altijd een eigen leven online, waar de programma's een onuitputtelijke meme-bron blijven. In deze podcast vertelt Alex Mazereeuw, tv-recensent bij de Volkskrant én zelfverklaard Geer en Goor-conaisseur, welke plek Joling en Gordon over de vloer wat hem betreft inneemt in de Nederlandse televisiegeschiedenis en wat het succes zegt over de tijd waarin het gemaakt werd. Ook probeert hij antwoord te geven op de vraag: hoe komt het toch dat we al twintig jaar gieren om Geer & Goor? Reageren? Mail dedag@nos.nl Presentatie en montage: Elisabeth Steinz Redactie: Rosanne Sies Met dank aan: Rinie van den Elzen, voice-over van het programma Joling en Gordon over de vloer

In this episode, we discuss recordings of “Fireworks for Lute” (Christophorus) by Bernhard Hofstötter, “Berlioz: Symphonie Fantastique; Ravel: La Valse” (Decca) by Orchestre de Paris / Klaus Mäkelä, “L'accordéoniste. Préludes, Valses & Envols” (Warner Classics) by Félicien Brut, “Tony's Dream” (Adhyâropa Records) by Melodrum Trio, “Limbokolia” (Trygger Music) by Coco Chatru Quartet, and “West Coast Echoes” (Bandstand Presents) by Josh Nelson & Kevin van den Elzen.   The Adult Music Podcast is featured in: Feedspot's 100 Best Jazz Podcasts   Episode 216 Deezer Playlist   Fair use disclaimer: Music sample clips are for commentary and educational purposes. We recommend that listeners listen to the complete recordings, all of which are available on streaming services in the links provided. We also suggest that if you enjoy the music, you consider purchasing the CDs or high-quality downloads to support the artists.   “Fireworks for Lute” (Christophorus) Bernhard Hofstötter https://open.spotify.com/album/4CQufhrFE8oKgl54wcYweM No Apple Music https://music.amazon.com/albums/B0F29W6SDX   “Berlioz: Symphonie Fantastique; Ravel: La Valse” (Decca) Orchestre de Paris / Klaus Mäkelä https://open.spotify.com/album/0cFFCifhDKhm0cLvOt64M5 https://classical.music.apple.com/us/album/1802972452 https://music.amazon.com/albums/B0F1W7CZYN   “L'accordéoniste. Préludes, Valses & Envols” (Warner Classics) Félicien Brut https://open.spotify.com/album/5zjpXU8QaZNOGkAojY1yW5 https://classical.music.apple.com/us/album/1798342343 https://music.amazon.com/albums/B0DY521TL1   “Tony's Dream” (Adhyâropa Records) Melodrum Trio https://open.spotify.com/album/4gFipvZe0R21mG3eoWcgMG https://music.apple.com/de/album/tonys-dream-feat-francesco-brancato-salvatore-spano/1806666006 https://music.amazon.com/albums/B0F3PJDMPG   “Limbokolia” (Trygger Music)  Coco Chatru Quartet https://open.spotify.com/album/5cFHGVE6TNMe9dtENLLwQ6 https://music.apple.com/us/album/limbokolia/1816480372 https://music.amazon.com/albums/B0F9R3TH3Z   “West Coast Echoes” (Bandstand Presents)  Josh Nelson, Kevin van den Elzen https://open.spotify.com/album/5mN9fS6m85xAh0p3E07qcr https://music.apple.com/us/album/west-coast-echoes/1785048513 https://music.amazon.com/albums/B0DQ9L3R74

Met vandaag: Inez Polak en Raadi Suudi over de nieuwe aanval van Israël  op Gaza  | Kamerdebat over de komende Eurotop |  Geheime documenten over de moord op John F. Kennedy staan online | Cabaretier Teun van den Elzen maakt een voorstelling over vechtbereidheid | Presentatie: Wilfried de Jong

After trying his luck at the stock market, Ronald den Elzen, pursued a career in technology leadership instead. Today, as the chief technology and digital officer of The Heineken Company, he encourages his team to think about the legacy beverage company as a 160-year-old startup with global scale, operating with multiple brands in more than 80 markets. When members of his team can work with agility and less fear of making mistakes, he finds they are more successful at rolling out new technology initiatives. Heineken uses AI extensively in areas including revenue management, promotional optimization, and logistics, but Ronald believes much value still comes from traditional AI — such as predictive analytics and machine learning models — rather than chasing the latest trends like generative AI (GenAI). Heineken is focused on using these foundational tools to drive tangible. Read the episode transcript here. Guest bio: Ronald den Elzen, chief digital and technology officer at The Heineken Company, has been with the international brewer since 1996. He previously held roles in data and transformation and served as the CEO of Heineken USA. Den Elzen lives in the Netherlands. Me, Myself, and AI is a collaborative podcast from MIT Sloan Management Review and Boston Consulting Group and is hosted by Sam Ransbotham and Shervin Khodabandeh. Our engineer is David Lishansky, and the coordinating producers are Allison Ryder and Alanna Hooper. Stay in touch with us by joining our LinkedIn group, AI for Leaders at mitsmr.com/AIforLeaders or by following Me, Myself, and AI on LinkedIn. We encourage you to rate and review our show. Your comments may be used in Me, Myself, and AI materials.

In this episode, we are thrilled to introduce our special guest, Lynda Vanden Elzen from Sound Hoof Trimming. Linda shares her extensive knowledge and expertise in modern hoof care, offering insights into innovative strategies for addressing common hoof issues such as underrun heels and long toes. Throughout the episode, Linda discusses the importance of frog support in horseshoes, the controversy surrounding traditional shoeing methods, and the impact of caudal failure on horse soundness. She also delves into the pros and cons of composite versus metal shoes and provides valuable advice for horse owners looking to transition their horses to barefoot. Join us as we explore the intricacies of hoof health and learn practical tips for improving your horse's hoof condition. Whether you're a seasoned equestrian or new to horse care, this episode offers a wealth of information to enhance your understanding of hoof trimming and farrier services.   Support the Podcast: Shop my clothing and bridles: http://shopmilestoneeq.com Check out free resources, webinars and more: http://milestoneequestrian.ca Subscribe to Patreon: http://patreon.com/sdequus Tip jar: http://paypal.me/milestoneequestrian   Follow me elsewhere: http://facebook.com/milestoneequestrian96 http://instagram.com/sdequus http://tiktok.com/@sdequus