Podcasts about Wickes

Step into the unforgettable world of Mary Wickes, one of Hollywood's most distinctive and beloved character actresses. From her scene-stealing roles in classics like White Christmas and The Trouble with Angels to her later resurgence in Sister Act, Wickes built a career defined by razor-sharp wit, impeccable timing, and undeniable presence. In this video, Chris and Gerry explore Mary Wickes' journey from stage to screen, her collaborations with major stars, and the unique qualities that made her a go-to performer for strong-willed, no-nonsense characters. Whether you know her as the stern-but-lovable authority figure or the comedic backbone of countless films and TV shows, Wickes' legacy is one worth celebrating. Join us as we break down her most iconic performances, behind-the-scenes stories, and lasting impact on film and television. 

This is all my favourite flavours packed into one pie. It's rich and warming and perfect for a hearty dinner. Serves 4-6 Ingredients 2 tablespoons cooking oil 1 large onion, diced 1 large carrot, diced 500g rump steak, chopped roughly 2 heaped tablespoons plain flour 1/3 cup red wine 1-1 ½ cups stock or water 2 bay leaves ½ teaspoon each sea salt + coarsely ground black pepper 200g Portobello or brown mushrooms, chopped roughly 2 sheets flaky puff pastry (or one each of short and puff) 1 egg, lightly beaten for egg wash Method Gently fry onions and carrots in oil in a medium saucepan for 5-7 minutes. Remove from saucepan. Add a splash more oil. Liberally toss the steak in flour, then brown in 2-3 batches. Add all the veges and meat back into saucepan, pour over the wine and simmer for 2-3 minutes. Pour in stock and add in bay leaves and seasoning, then cover and cook for 40 minutes or until the meat is very tender. Add mushrooms and cook for a further 10 minutes. Taste and adjust seasoning as needed. Cool filling. Heat the oven to 180C fan bake and place a tray in to preheat. Roll out the pastry and line a 23 cm pie dish with it, nudging it into the corners. Spoon in filling, heaping it higher in the middle. Brush edges with egg wash, then then cover with a pastry lid, pressing/pinching it together with the bottom pastry layer to seal. Make a few slashes in the top (to allow the steam to escape when cooking), then brush beaten egg all over and bake for 45-50 minutes on a preheated tray. Allow to cool for 10 minutes then serve in hearty wedges. Nici's note: Follow these golden rules for pie-making: preheat a tray to cook your pie on to ensure cooked pastry, always cool the filling before assembling, cuts or holes in the pastry lid allow steam to escape and ensure a crisp pastry shell. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I love an Anzac biscuit so much and this slice combines all the flavours of them with another Kiwi favourite, condensed milk! Thanks to Ripe Deli in Grey Lynn for the inspiration for this. Makes 20-24 pieces Ingredients Base 1½ cups rolled oats ¾ cups coconut ¾ cups plain flour ¼ cup sesame seeds 1½ tsp baking powder Pinch baking soda 150g butter ¾ cups brown sugar 2 tbsp. golden syrup Topping 1 x 395g sweetened condensed milk ½ cup brown sugar 100g butter 3 tbsp. golden syrup 1/3 cup walnut pieces Method Preheat your oven to 180C. Line a swiss roll tin with baking paper. Mix the dry ingredients of the base in a large bowl. Melt the butter, sugar, and golden syrup, and add to the dry ingredients. Mix well to combine. With wet hands, press all but half a cup of the mix into the tray in an even layer. Bake for 15 minutes. Make the topping while the base cooks. Heat all the ingredients except the walnuts in a saucepan and stir while it bubbles for about 10 minutes. Pour over the cooked base, sprinkle over the walnuts and bake for 15-20 minutes, or until top is browned and caramelised around the edges. Cool completely before slicing. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wednesday April 15, 2026

This chocolate cake is rich yet light and spongey too and it's studded with gorgeous chunks of feijoa. Makes a 20cm cake Ingredients 150g butter, softened + extra for greasing the tin 1/3 cup dark cocoa ½ cup boiling water ¾ cup brown sugar 2 large free-range eggs 1 ½ cup self-raising flour 1 tsp baking soda ½ cup sour cream or plain yoghurt 1 ½ cups scooped chopped feijoas Whipped cream to serve Method Preheat the oven to 180C. Grease a 20cm spring form tin and dust with cocoa (or flour). Whisk cocoa with boiling water. Cream the softened butter and brown sugar with an electric beater until pale and fluffy. Beat in the eggs one at a time, beating for 20 seconds between each. Fold or gently beat in sifted flour and baking soda, alternating with the sour cream (or yoghurt if you're using it) in two batches. Pour in the cocoa water and stir to combine. Scrape into the prepared tin and scatter over the chopped feijoas. Bake for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool the cake for five minutes before gently removing the rim of tin and setting on a wire rack to cool completely. Dust with icing sugar to serve. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wednesday April 8, 2026 | Resurrection Camp-Meeting 2026 | Sermon by Pastor Gavin Wickes

This hearty soup is full of comfort and takes full advantage of the late-season, cheap tomatoes available right now. As for canned beans, they are pure nourishment – affordable, varied, and yummy. Makes 8-10 servings Ingredients 4 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 stalks celery (or small bulb fennel), chopped 2 litres water 4-6 fresh tomatoes, grated (see note) 1 x 420g can crushed tomatoes 1 bay leaf 5 handfuls of dried pasta shells or macaroni 2 x 400g can mixed beans, drained and rinsed salt and pepper to taste – use plenty of each chopped parsley to serve crusty bread to serve Method In a large pot, heat the oil and sauté the onion, carrot, and celery for 5–10 minutes or until softened. Add water, fresh and canned tomatoes, and bay leaf and gently bring to the boil, then simmer for 15 minutes. Add the pasta and continue cooking until the pasta is almost cooked —about 12 minutes— before adding in the beans to heat through. Season with salt and pepper to taste and add more water to thin if you feel it needs it. To serve, garnish with chopped parsley and serve with lovely crusty bread. Nici's Notes: Use a box grater to grate fresh tomatoes – you will end up with a lovely pulp and the skin leftover which can be chopped and added to the soup. Add chopped chorizo or bacon to enrich. Serve with grated cheese on top. Feel free to add frozen vegetables like peas, corn, etc. LISTEN ABOVE See omnystudio.com/listener for privacy information.

With the price of Easter eggs through the roof this year I'm making this rocky road as the ultimate sweet treat for the long weekend! Makes one tray Ingredients 200g dark chocolate, chopped   200g milk chocolate, chopped  50g butter 1 tablespoon golden syrup or maple syrup 100g roasted almonds, chopped roughly ½ cup chopped dried apricots 1 cup chopped marshmallow eggs 1 cup mini eggs, some chopped some left whole Method Line a shallow 20x20cm dish with baking paper. Gently melt both chocolates, butter, and syrup in a pot over a low heat. Stir in the almonds, apricots, and pieces of marshmallow eggs. Scrape into the dish and smooth the top as much as possible. Push the mini eggs down into the surface and chill for 3 hours or overnight until set. Cut into squares. Nici's note: You can get inventive with this recipe and use any type of nut and dried fruit really – try hazelnuts and golden raisins or walnuts and prunes. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Baked apples are taken to a whole new level with this version. Serves 4-6 Ingredients 3-4 large apples, halved through waist, cored ½ cup brown sugar, firmly packed 25g butter, melted 3 tbsps. water 1 tsp sea salt ½ cup walnuts To serve: cream, sour cream, or crème fraiche Method Preheat oven to 180C. In an oven dish, place sugar, butter, water, and salt. Stir to mix. Set apples in the dish, cut side up. Scatter walnuts over and around. Cover tightly with foil. Bake for 20 minutes, then remove foil and baste apples with syrup. Cook for a further 20-30 minutes uncovered until apples are soft and the caramel lovely and syrupy. If you need to cook a bit longer, do, but only until apples are soft, not mushy. While still hot, dollop on some cream, sour cream, or crème fraiche, which offsets the sweetness beautifully, even stirring some into the syrup. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The latest episode of the NDA Podcast, our weekly ramble through digital media and marketing, sees the debut of our newest editorial star, Rebecca Sentance.Rebecca joins us from Econsultancy to take the helm at Retail Media Age (RMA), a title that is going from strength to strength as the sector booms.Rebecca began her career in radio before she transitioned into digital journalism with foundational roles at ClickZ and Search Engine Watch.This deep expertise in search and SEO laid the groundwork for her seven-year tenure at Econsultancy, where she covered everything from digital transformation to the sudden emergence of Generative AI.The discussion with NDA Editor-in-Chief Justin Pearse, includes:The Full Funnel Journey: Why home improvement brands like Wickes must be present at the "inspiration" stage (Pinterest, TikTok) as well as the point of sale.The Store as a Canvas: The fascinating overlap between in-store retail media and programmatic Digital Out of Home (DOOH).A Supportive Community: The unique, collaborative spirit within the retail media space, including the growing Women in Retail Media network.What's Next for NDA?The podcast discusses a packed 2026 calendar, including:The RMA Lunch in Manchester (July 16th) and London (September 10th).NDA MENA: Our continued focus on the booming Middle East ecosystem, including a virtual round table in April.Cannes: Our return to the NDA Maison for a week of panels, podcasts, and parties.

There is something about a burger that is so cheering. There's pork, crispy kale, and apple in this burger that has it all going on – flavour, texture and heartiness! Makes 2 burgers Ingredients 300g ground pork or mince (I use a food processor to break down decent pork chops) ½ cup fresh breadcrumbs 4 tbsps. milk 1 small onion finely chopped or grated 2 tbsps. fresh herbs, chopped finely (sage, parsley, rosemary, or thyme) 1 tbsp wholegrain mustard Oil for frying 2-3 stems of kale, stem removed 1 granny smith, cut into match sticks or very thin rounds Slices of beetroot 2 burger buns 2 tbsps. mayonnaise 4 tsps. chill jam or similar Method Soak breadcrumbs in milk for 5 minutes. Mix pork, breadcrumbs, onion, herbs, mustard, and salt and pepper in a bowl. Massage with your hands, slapping it around a bit (this activates the proteins which helps to keep the patty together), until combined. Divide the mixture in half and roll each into a ball. Flatten to discs a bit larger than your burger buns. Chill for 15 minutes. Heat oven to 170C. Massage the kale with some oil and place on a tray. Bake for 15 minutes until crispy. Sprinkle with salt. To cook the patties, fry in a pan on medium heat until well browned and cooked through. Remove and keep warm. Wipe pan clean. Swipe split buns with mayonnaise and place cut side down in the pan. Cook until browned and heated through. Assemble your burgers with mayonnaise, pork patty, chilli jam, beetroot, apple and kale. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Tomatoes are abundant and cheap and so it's time to make the annual batch of tomato chilli jam. It is sooooo good! Makes 2-3 jars Ingredients 1kg tomatoes, roughly chopped 5 red chillies, deseeded and chopped or ¼ tsp chilli flakes 2 garlic cloves, peeled and crushed 2 cups white sugar ½ cup apple cider vinegar 2 tablespoons balsamic vinegar Squeeze of lemon juice ½ teaspoon salt Method Bring all of the ingredients to the boil and stir until the sugar is dissolved. Reduce the heat and simmer for an hour or until the mixture thickens and becomes syrupy. Test a cooled teaspoonful for heat and ‘setting', though this jam will veer more towards runny than sticky. Add more chilli at this stage if you want it hotter and cook it for another 10 minutes or so. Spoon into warmed, sterilised jars, then seal. This will keep for at least 6 months. Nici's note: I use this on everything, in toasties, on cheese and crackers, in sandwiches, on rice, on ice cream… just joking, it won't be great on ice cream! LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode of Retail Media Therapy, Viv Craske and Colin Lewis unpack a week packed with developments across AI search, retail media innovation, and marketplaces.Key Topics in This Episode:AI platforms are reconsidering advertisingAI search platforms are taking different approaches to monetisation.Perplexity is stepping back from ads to protect user trust, while Google is experimenting with ads inside AI search results. At the same time, Criteo has announced the ability to run performance advertising within ChatGPT, signalling that retail media could become an early monetisation layer for AI interfaces. Criteo's integration with ChatGPT and tests by Target's Roundel suggest retailers and ad tech platforms are moving quickly to connect retail media demand with AI environments. Argos launches a marketplace with MiraklArgos, owned by Sainsbury's, has selected Mirakl to power its new marketplace.Marketplaces allow retailers to expand product assortment rapidly, attract long-tail sellers, and layer retail media monetisation on top. Mirakl's growing ecosystem - including marketplace tools, advertising capabilities and AI integrations - is helping retailers accelerate this strategy. Wickes launches a DIY retail media networkUK home improvement retailer Wickes has launched its own retail media network, joining the growing list of non-grocery retailers monetising their audiences.DIY retail media comes with unique challenges:Longer shopper journeysLower purchase frequencyGreater need for education and contentA mix of B2C and trade customersThis means awareness, inspiration and video content may play a bigger role than pure conversion advertising. Key Takeaways• AI platforms are still experimenting with how advertising fits into AI search experiences• Retail media players are already moving into AI environments• Marketplaces remain a powerful engine for retail media growth• DIY and home improvement retail media networks require a different strategy from grocery or FMCGGrace & Co | Retail Media Experts Hosted on Acast. See acast.com/privacy for more information.

Baked gnocchi & pumpkin A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too. Serves 2 Ingredients: ½ butternut pumpkin 1 red onion, sliced thinly ½ red capsicum, sliced 2 tbsps olive oil Salt & pepper to season ½ cup crème fraiche ¾-1 cup vegetable stock 2 tbsps chopped fresh rosemary 250g store-bought gnocchi Few big handfuls fresh spinach leaves 50g each blue cheese & grated cheddar Method: Pre-heat oven to 200 C fan bake. Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened. In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden. Serve with salad. Note: you can add more stock if it looks too dry. See omnystudio.com/listener for privacy information.

Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this cake warm for dessert with a scoop of vanilla ice cream, a drizzle of fruity olive oil, and a sprinkle of sea salt. Makes one 20 cm cake Ingredients 3-4 ripe peaches or nectarines or 4-5 apricots, chopped 200mls extra virgin olive oil ½ cup + 2 tbsps extra caster sugar 2 large eggs 1 tbsp Greek yoghurt 1 1/3 cups plain flour 1 tsp baking powder Big pinch baking soda Method Preheat the oven to 180C fan bake. Grease a 20cm cake tin and line with baking paper. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes. In a bowl, whisk eggs with remaining ½ cup of sugar until pale and thickened. Whisk in remaining olive oil and yoghurt. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing from tin. Serve with vanilla ice cream, a drizzle of olive oil, and a sprinkle of sea salt. Nici's Note: You can use cherries in this recipe, and if so, use about 1 cup, de-stoned. LISTEN ABOVE See omnystudio.com/listener for privacy information.

After serving up this soup to a group of friends one of the diners wanted to marry me because it's that good haha. The recipe mimics a bouillabaisse but I've pared it back to create an unfussy dish that's quick and easy to prepare. Serves 2 as a main course Ingredients: 4 tbsp olive oil 2 cloves garlic, crushed 400g crushed tomatoes ½ cup white wine 300g white fish such as snapper, gurnard or hapuka, cut into large bite-sized pieces 6-8 mussels, scrubbed and de-bearded 6-8 cockles, scrubbed 2-4 large prawns, peeled and deveined ¼ cup mayonnaise ¼-1 tsp (depending how hot you like it) fresh minced chilli 1 T parsley, chopped fine Method: Heat oil in a heavy based pot. Add garlic and cook for 1-2 minutes until it softens but isn't coloured. Add tomatoes and simmer for 2-3 minutes. Add the wine and cook for 1 minute. The sauce can be left at this stage until you are ready to serve. Just before serving, add the fish pieces, mussels and cockles, cover and cook on medium to high for about 2 minutes or until some of the shellfish have sprung open. Immediately add the prawns and cook for 1-2 minutes more, by which time the prawns ought to be cooked through and all the shellfish is open. To serve, use a slotted spoon to transfer the seafood to two deep bowls. Whisk in the mayonnaise and chilli to the remaining tomato base in the saucepan before pouring it over the seafood in the bowls. Garnish with parsley and serve with crusty bread. Nici's note: Use 100% mussels in this recipe for an economical dish that's packed with iodine and iron.See omnystudio.com/listener for privacy information.

Wednesday February 11, 2026

Sometimes we forget about trusted old favourites in favour of the latest trend or new fancy ingredient, but can you remember your first blueberry muffin? The joy and juiciness of each bite, the fact that they're very likely better on day two, and that buttering them will change your life. Make the most of late season blueberries this weekend. Makes 12 regular muffins Ingredients 2/3 cup white sugar + extra for topping ¼ cup lightly packed brown sugar 2 medium eggs ¾ cup plain yogurt 120g melted butter or oil 1 ¾ cups plain flour 1 generous tsp baking powder ½ tsp sea salt ½ tsp baking soda 1 tbsp lemon zest, 1 tsp vanilla extract 1 punnet fresh or frozen blueberries Method Preheat oven to 180C. Line 12 standard muffin tins with liners or baking paper or grease well with oil. Beat sugars with eggs in a large bowl and then whisk in yoghurt and butter. Add flour, baking powder, salt and baking soda and stir to combine. Don't over mix it. Fold in blueberries. Divide among prepared muffin holes. Sprinkle each muffin with a decent sprinkle of sugar and bake until golden brown and baked through, 17–20 minutes. Let cool on a wire rack for 10 minutes before easing each muffin from the tin. Nici's note: These freeze well. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This dish magically transforms kūmara from side dish to star performer, and I can't get enough of it. Serves 2-4 Ingredients 2 orange kūmara, halved, skin on 2 tablespoons olive oil 1 tablespoon pomegranate molasses 1 teaspoon smoked paprika ½ teaspoon sea salt 4 tablespoons pumpkin seeds Small handful of mint & coriander ½ cup fresh pomegranate arils/seeds Yoghurt Dressing ½ cup Greek yoghurt 1 tablespoon tahini 1 tablespoon pomegranate molasses ½ teaspoon sea salt Method Heat oven to 180C. Line a tray with baking paper. Mix oil with pomegranate molasses and paprika and rub/brush all over the kūmara. Lay out on the prepared tray, sprinkle with salt and roast for 45 minutes or until soft and cooked through. Toss in the pumpkin seeds in the final 5-10 minutes and they will toast and puff up. To make the yoghurt dressing, whisk yoghurt with tahini, pomegranate molasses, and salts until combined. Serve the warm kūmara drizzled with yoghurt dressing and scattered with mint, toasted pumpkin seeds, and pomegranate seeds. Nici's note: Use pumpkin or cauliflower in place of kūmara if you like. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels. Serves 2 Ingredients 200g large-holed pasta or pasta shells 2 tablespoons olive oil 1 onion, finely diced 2–3 rashers bacon, chopped 60g butter 3 tablespoons plain flour 250mls milk 100mls vegetable stock 1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard) 1 bay leaf ½ teaspoon sea salt and pepper 100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please 1 cup spinach leaves, chopped (optional) 1 cup corn kernels, freshly cut from the cob Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top Method Preheat the oven to 170°C. Cook the pasta in large pot of well-salted boiling water until al dente. Once cooked, drain and reserve 1 cup of the pasta water. Heat oil in a saucepan and sauté onion until soft. Add bacon and fry for 3–4 minutes. Remove and set aside. Make the cheese sauce in the same pan (I don't bother with washing it) by melting the butter then stirring in the flour, mixing to a paste. Add half the milk, mustard, bay leaf, salt and pepper, and stir while it comes up to heat and thickens. Pour in the remaining milk and the stock and cook for 10 minutes, stirring to a smooth sauce. Whisk in enough pasta water until you have a pouring cream consistency, not a thick béchamel. Stir in cheeses and heat until they melt into the sauce. Stir in spinach and corn kernels. In a medium-sized ovenproof dish, mix together the cooked pasta, onion, bacon and cheese sauce until well combined. Sprinkle over breadcrumbs and extra cheese and bake for 20-25 minutes until the topping is golden and crunchy. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Blackberries are like summer's jewels and are even more precious if you're having to buy them! Make this little mini galette (small quantities of homemade pastry are quick to make and so gratifying) and you won't be sorry. Makes one 12–15cm tart Ingredients Pastry 2 tablespoons chilled butter 2 heaped tablespoons plain flour ½ tablespoon sugar 3–4 tablespoons ice cold water Filling 1 cup peeled and diced apple ½ cup fresh blackberries 1 tablespoon sugar + extra for sprinkling 1 tablespoon flour 1 tablespoon vanilla extract Juice and zest of ½ lemon 1 tablespoon butter Milk for brushing Whipped cream to serve Method To make the pastry, whizz the butter, flour, and sugar in your food processor, pulsing until it resembles coarse breadcrumbs. Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes. Preheat the oven to 200°C. Line a tray with baking paper. Toss fruit with sugar, flour, vanilla, juice and zest. Set aside. Roll out the chilled pastry to a 22–24cm circle. Transfer to the lined tray. Pile the fruit in the centre, leaving a 4–5cm rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go. Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar. Bake for 35–40 minutes until the pastry is golden brown and the fruit is soft and bubbling. Serve with ice cream and whipped cream. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Sunday Evening January 11, 2026

"Fit for a King": Nici Wickes' Lamington Cake If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate  1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour. Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix. Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers. Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate. Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover. To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut. Chill for 30 minutes before ready to serve. Use a serrated knife to cut and enjoy! Nici's note: Feel free to use two store-bought sponges if you want to save time. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This slow-cooked lamb dish is a festive treat and it's super simple to make spectacular with a final flourish of pomegranate jewels and fresh herbs that make the whole thing feel properly celebratory. Ingredients 1 butterflied leg of lamb (1.6–2kg) 3–4 garlic cloves, slivered Zest and juice of 1 orange 2 tbsp olive oil 2 tbsp runny honey 1 tbsp Dijon mustard 1 tsp each ground cumin, ground coriander, smoked paprika 1 tsp flaky sea salt Freshly ground black pepper 2 sprigs rosemary, finely chopped 1 cup chicken or vegetable stock ½ cup white wine (optional) To finish: Pomegranate seeds, mint leaves, flat-leaf parsley, extra orange zest Method Start by laying the lamb out flat and making small slits across the flesh so you can slip in those slivers of garlic. It's a tiny bit of extra effort but the flavour reward is enormous. In a small bowl whisk together the orange zest and juice, olive oil, honey, mustard, spices, salt, pepper and rosemary. Pour this over the lamb and give it a good massage so every little nook gets coated. If you've time to marinate it for a few hours or even overnight, do — the flavours deepen beautifully. When you're ready to cook, heat your oven to 170°C. Nestle the lamb into a roasting dish and pour any leftover marinade over the top. Add the stock and wine around the meat, then seal the whole dish tightly with foil. This is the trick to keeping the lamb meltingly tender. Slide it into the oven and leave it to slowly braise for about 2½ hours, checking halfway to make sure there's still a little liquid in the base. Once the lamb is lovely and soft, remove the foil and drain off some of the juices for a gravy. Increase the oven temperature to 200°C. Return the dish to the oven for 15 minutes so the edges caramelise and the top gets all sticky and gorgeous. Let the lamb rest for a good 15-20 minutes on a board or plate before slicing or pulling it into big, rustic chunks — it will be fall-apart tender. Pour the reserved pan juices back into the roasting dish. Mix 1 heaped tbsp of flour with some 2 tsps. soft butter to form a paste and add this to the roasting dish. Stir and simmer until it thickens a little for a gravy. To serve, pile it onto a platter and scatter over pomegranate seeds, mint, parsley and a final grating of orange zest. Serve gravy on the side. The colours are pure Christmas and the flavour is sunshine on a plate. Pair it with simple greens or a herby summer salad. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Giving edible gifts at Christmas is a winner I say! Some ideas take some forethought, like preserved lemons, fruit pastes, chutneys and sauerkraut, but there's plenty of other ideas that you can whip up over a day or weekend right before the big day. Think shortbreads, flavoured oils, scented salts or sugar meringues, spiced nuts, dukkah, gingerbread loaf, or one of my favourites, biscotti. Jars, bottles and small wooden or cardboard boxes can all be found in second hand shops, as can ribbon, wool, cotton etc to make them all look pretty. Tie some rosemary or bay leaves to jars and bottles for a festive look or decorate boxes with potato and paint stamps. Get creative! Pistachio and cranberry biscotti Homemade biscotti makes for a wonderful Christmas gift as it keeps well (so can be made ahead) and it's one of those things that's so much better than the store-bought variety. Makes about 30 Ingredients 3 medium sized eggs, at room temperature ½ cup olive oil (can use 5 tbsps. butter) ½ tsp orange zest 2 ¼ cups plain flour 1 tsp baking powder ½ tsp salt ½ cup caster sugar ½ cup brown sugar ½ cup roasted almonds, roughly chopped ½ cup shelled pistachios ¼ cup dried cranberries Method Preheat oven to 180 C and line a baking tray with baking paper. In a large bowl, lightly whisk eggs, olive oil, and orange zest. Add flour, baking powder, salt and sugars and stir until just incorporated. Fold in almonds, pistachios and cranberries and mix until combined. Divide dough into half. Place each half on lined tray and with damp fingers, shape into a log shape about 4cm x 30cm. Flatten slightly. Bake for 30-35 minutes or until golden brown in colour and hard on the outside but not all the way through. Let cool and use a serrated knife, slice at an angle about 1.5cm thick. Place slices back on the tray and bake for 12-16 minutes more, until firm. They will firm up more as they cool. Place on a wire rack to cool before filling jars with them as presents. Nici's Notes: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Sunday Evening November 30, 2025

Flautist and composer Claire Wickes and composer Vince Pope join Jeffrey Boakye and Anna Phoebe to add five more tracks, taking us from some traditional Irish violins to San Francisco's Kronos Quartet, stopping along the way for some musical Greek mythology.Producer: Jerome Weatherald Presented with musical direction by Jeffrey Boakye and Anna PhoebeThe five tracks in this week's playlist:Runaway by The Corrs La flûte de Pan by Claude Debussy Cassandra by Florence and the Machine Stay With Me by Clint Mansell & Kronos Quartet Ya Taali'een el-Jabal by Kronos Quartet ft Rim BannaOther music in this episodeA Girl Like You by Edwyn Collins True Detective: Night Country - Caribou (ft. Tanya Tagaq) by Vince Pope Posee un Corazón by Leonor Dely Oyé Oyé (Lumbalú) by Leonor Dely & Millero Congo Venus by Bananarama Midas Touch by Midnight Star Cassandra by ABBA Cassandra by Taylor Swift Cole's First Dream from the 12 Monkeys soundtrack by Paul Buckmaster Theme from Minority Report by John Williams Lux Aeterna from the Requiem for a Dream soundtrack by Paul Buckmaster

The famed New Orleans Po' Boy is a sandwich to beat all sandwiches. It's messy, generous, and utterly delicious: a baguette stuffed with lettuce and fried prawns (or “shrimp”) and oysters, and with plenty of punchy mayo. Makes 2-4 Ingredients For the sauce, whisk the ingredients below until combined, taste and season to suit you. ¼ cup mayo 2 tbsps. thousand island dressing 1 tbsp hot sauce (or to taste) 1 tsp smoked paprika 1 tsp Worcestershire sauce 1 tsp horseradish (optional) Squeeze of lemon Get the below sorted before you start frying: 1 long soft baguette or 2–3 smaller rolls, split lengthwise Dressing as above for spreading Shredded lettuce Sliced tomatoes Pickles, sliced Fried seafood: 200g raw prawns, peeled and deveined 6 fresh oysters, drained ½ cup plain flour ½ cup fine cornmeal ½ tsp cayenne pepper (optional but good) ½ tsp each dried thyme & oregano ½ tsp sea salt + pinch of pepper Oil for frying (neutral oil like rice bran) Method Mix the flour, cornmeal, herbs and spices and salt in a shallow bowl. Pat the prawns and oysters dry – this helps them crisp beautifully. Toss them gently in the flour mixture until well coated. Heat about 1cm of oil in a frying pan over medium-high heat. Fry the prawns and oysters in batches so they don't crowd the pan. They only need 1–2 minutes per side – you want golden, not tough. Drain. To make the po' boys, split the baguette and butter generously with butter, mayo, or the sauce you've made. Add the lettuce, tomato, pickle and then pile in the prawns and oysters. Spoon over the spicy mayo and press the top on. Serve immediately — po' boys wait for no one! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wil and Nicholas open by talking about “flowing like water” and how that mindset shows up in hospitality: staying adaptable, humble, and open. Nicholas traces his path from teaching skiing to unexpectedly building a career in enterprise software and QA with major pharma and tech companies, then starting a nonprofit, and finally helping open Feast Bistro in Bozeman. He describes the harsh reality of the first two years at Feast: the gap between fantasy and the P&L, mispriced menus, long hours, financial strain, and the grit required to survive COVID. What kept them afloat was humility, constant feedback from guests, and a deep belief that hospitality is about service, not ego.Those struggles led him to create Check This Out, a simple SMS-driven retention and word-of-mouth platform built first for Feast. Traditional marketing (direct mail, email, social) felt like guesswork because he couldn't track what actually drove revenue or distinguish new from returning guests. By counting every mailer and transcribing every comment card, he discovered that over 80% of guests came because someone they knew recommended Feast. That insight became the backbone of Check This Out: use SMS to bring guests back more often and amplify referrals with trackable, time-bound offers that clearly show who is driving traffic and sales. Throughout the episode, Nicholas emphasizes the same core ideas he's lived by: hospitality as service, learning over knowing, capital-efficient building, and using simple tools that actually work.10 Key Takeaways Hospitality is a gateway industry.Nicholas entered it through ski instruction and serving tables, learning empathy and customer focus, skills that shaped everything he's done since. Boredom fuels creativity.Long, quiet Vermont summers sparked the imagination that later helped him pivot careers and eventually become an entrepreneur. An unlikely path to restaurateur.Years in software QA taught him how to build systems that solve real user problems, experience that later informed Feast and Check This Out. Most pro formas are fantasy.Reality hits fast in restaurants: labor, food cost, pricing, and traffic rarely match projections, and the P&L forces honesty. Underpricing is a common early mistake.Feast discovered they were charging too little and had to adjust based on real customer behavior and feedback. Equity builds commitment.Giving chefs, GMs, and key partners skin in the game helped Feast survive the hardest stretches and come out stronger. Listening is everything.Nicholas embraces Kaizen and Deming's cycle: feedback from guests and staff only matters if you act on it without ego. Word-of-mouth is the true growth engine.His analysis showed 80%+ of guests came through personal recommendations, far more than any ad channel. SMS outperforms email and social.Near-100% open rates and fast response times mean campaigns drive real, trackable revenue, something other channels can't match. Check This Out delivers “butts in seats.”Restaurants use it to send compelling texts and let guests forward offers to friends, giving operators clear attribution and measurable ROI instead of guesswork.

There's nothing like a butterflied chicken sizzling on the BBQ – it's juicy, full of flavour, and cooks evenly every time. Pair it with warm tortilla, fresh salsas, limes, and chilli and you've got yourself a fiesta of flavour! Ingredients 1 free range chicken, butterflied (ask your butcher or do it yourself) & brined (optional, see note) 3 tbsps. olive oil 2 tsp sea salt 3 tbsps. tomato chutney 2 limes – zest and juice of one, the other cut into wedges 3 garlic cloves, crushed 1 tbsp cumin seeds, toasted 1 tsp smoked paprika ½ tsp chilli flakes 2 tsp sea salt and ½ tsp pepper to season 1-2 tortilla per person Salsa – see below Limes, lettuce, guacamole to serve Mango salsa 1 ripe mango, diced finely ½ red onion, diced very finely Small handful of fresh coriander, chopped 1 tsp cumin seeds, toasted Juice of one lime ¼ tsp salt Method Heat BBQ to medium-high. Rub chicken with 1 tbsp olive oil and liberally sprinkle with salt. Place chicken on the grill, skin side down, with the BBQ hood down if you have one on your BBQ, or cover with foil or a large roasting dish if not. Cook for 15-20 minutes then flip. Reduce temperature to medium and finish cooking – about another 30 minutes. I rely on a thermometer reaching 85-88 C, stuck into the thickest part of the thigh to tell me it's cooked, but the old ‘tear the drumstick away' method will do the trick too – it ought to come away easily. Mix remaining olive oil, chutney, limes zest and juice, garlic, cumin, paprika and seasoning. Brush this all over the chicken once cooked and return to the BBQ for 2-3 minutes more. Rest the chook. Combine salsa ingredients in a bowl. Warm the tortilla on the grill, set out lettuce, salsa, guacamole, lime wedges and other ingredients and invite everyone to build their own taco! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Richard Wickes is an energy worker and healer based in Chiang Mai. Richard shares his journey from martial arts to studying Daoism in China and how witnessing things he thought impossible steered him towards his work today. ALSO the nature of self, nothingness/flow, traumatic psychic perception, psychosis and schizophrenia through a spiritual lens, finding balance and the power of intention to affect energy.

I love strawberries but this early in the season they can lack flavour. My advice is to warm them up! Roast or grill or in a pan with some sugar and lemon juice and you'll find them a different berry altogether – jammy, sweet, and full of flavour. Ingredients: 2 cups strawberries, hulled and large ones halved or quartered 1 tablespoon brown or white sugar Juice from one orange 1 vanilla pod, halved and seeds scraped Yoghurt or cream to serve Handful of hazelnuts, toasted and chopped Method: Gently heat strawberries in a pan on the stove top or in the oven, with sugar, orange juice, and vanilla until they slump a little. Serve with yoghurt or cream and sprinkled with hazelnuts. Serving suggestions: Spooned over brioche toast or toasted croissant topped with fresh ricotta. In a bowl with quality vanilla ice cream, a lick of balsamic vinegar or grind of black pepper and crushed hazelnuts. Make or buy some crepes and fill them with roasted and cooled strawberries with chopped pistachios folded through Greek yoghurt or whipped cream. Spooned on top of a homemade Basque Cheesecake or a bought sponge cake, for a glorious ruby red crown.See omnystudio.com/listener for privacy information.

Tradies' Blueberry & Lemon Loaf Cake This loaf has such a delicate, buttery crumb and it's absolutely gorgeous. Ingredients: Makes one loaf 190g sugar 2 tbsps lemon zest 150g butter, softened 3 medium eggs 90g flour + extra for dusting blueberries ½ tsp baking powder 110g ground almonds ¼ cup lemon juice 150g fresh blueberries ½ cup icing sugar Few drops of lemon juice and water Method: 1. Heat oven to 180 C fan bake. Grease and line a large loaf tin. 2. Briefly pulse sugar with lemon zest in food processor. 3. Cream the butter lemon sugar until really light and fluffy. Add in your eggs one at a time, beating between each and not worrying that it curdles a little, just move along and stir in the flour, baking powder, ground almonds and lemon juice. Make sure it's all well combined but don't overmix it. Lastly, fold in all the blueberries (dusted in a little flour). 4. Gently scrape batter into the tin and bake 45-55 more minutes or until a skewer comes out with a few crumbs clinging to it. Cover with foil during cooking if it darkens too much. Cool in the tin before carefully turning out. 5. Mix icing sugar with lemon juice and water to make a thin drizzle. 6. When loaf is completely cool drizzle over icing and serve in slices. Other good food for hard-working tradespeople: Pizza using wraps for the base Fried Rice A decent sandwich – well seasoned and stuff with ham, cheese, beetroot, lettuce, mustard etc Afghans with raspberry icing Bacon & egg pie LISTEN ABOVESee omnystudio.com/listener for privacy information.

This is the perfect shoulder season meal – not too hearty but not too fresh either, perfect for these interim months between Winter and Summer. Serves: 4-6 Ingredients: Olive oil 6 chicken thigh portions, bone in, skin on 500g red seedless grapes 6 cloves of garlic ¼ cup red wine vinegar ¼ cup stock Sea salt and black pepper Handful of thyme and rosemary Method: Preheat the oven to 200°C on fan bake. In a large roasting dish, drizzle over some olive oil and arrange the chicken skin side up. Arrange the grapes around the chicken and scatter over the garlic and white wine. Season well with salt and pepper and drizzle over a generous amount of oil. Scatter over the rosemary and thyme, cover with foil and then pop into the oven to roast for about 40-45 minutes or so. Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through and the skin is golden brown and crisp. Serve with salad and crusty bread. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Little marmalade cakes These light and buttery cakes are perfect using up marmalade. Quick and easy the marmalade flavour is perfect incorporated into a cake. Makes 12 Ingredients: 170g butter, softened, plus more for greasing muffin tins 1 cup sugar 2 large eggs 2 cups plain flour 1 tbsp marmalade 1 cup milk stirred with 1 tbsp lemon juice 1 tsp baking soda Topping ½ cup brown sugar ¼ cup marmalade 1 tbsp orange juice Method Preheat the oven to 180 C. Grease 12-hole muffin tin. Line each with small squares of baking paper. Cream butter and sugar until light and fluffy. Add eggs one at a time and continue beating until well-combined. Don't worry if it curdles. Sift in flour and add in marmalade and beat gently until just combined. In a cup combine milk and lemon juice and wait until is curdles – about 30 seconds. Stir in baking soda and add to cake batter. Mix until just combined. Fill each hole to two-thirds with the batter. Bake for 15-18 minutes until light brown and spring back to the touch. Make topping by melting brown sugar with marmalade and orange juice. As soon as the muffins are cooled to warm, gently loosen from muffin holes and then spoon over glaze. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Wednesday October 8, 2025

This is an utterly delicious way to make the most of seasonal asparagus. It's simple, packed full of protein, and just as good for lunch or dinner, as a picnic item or party piece. Serves 4-6 Ingredients ¼ cup olive oil 1 onion, thinly sliced 400g (approx. 2 medium-large) potato 5 medium-large eggs, lightly beaten in a large bowl 2 tbsps. rosemary, chopped 1 tsp sea salt + ¼ tsp cracked pepper 1-2 bunches asparagus, tough ends snapped off ½ cup grated cheddar Method Preheat oven to 170 C. Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft. Peel potatoes and either slice very thinly or chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don't overdo it or they will turn to mush. Whisk the eggs with rosemary, salt, and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine. Add remaining oil to the pan then pour in the egg/vegetable mixture. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes. Lay asparagus over the top and top with cheese. Bake for 20-25 minutes or until set in the middle. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In celebration of Vegetarian Month, this dish of cannelloni filled with mushrooms, tomato, spinach, and lentils and covered with a creamy cheese sauce is divine! Serves one Ingredients 2 tbsp olive oil 1 small onion, diced 1 large portobello mushroom, chopped roughly ½ can crushed tomatoes ½ teaspoon dried thyme ½ can lentils, drained 1 cup shredded spinach 4 cannelloni pasta tubes Topping 1/3 cup crème fraiche 1/3 cup liquid stock or water 1/3 cup grated cheese Salt and pepper to season Method Heat oven to 180 C. Grease a small oven-proof dish that will fit the pasta tubes snugly. Make the filling by heating the oil in a pan and cooking onions and mushroom for 3-4 minutes until softened a bit. Pour in tomatoes and thyme and heat until it simmers. Add in lentils and spinach and cook, covered, until the spinach is wilted. Remove from the heat. Take each pasta tube and stamp it into the filling repeatedly until the tube fills with the filling. Fill from both ends if you like. Lay filled tubes into the prepared dish. Loosen the leftover filling with a splash or two of water and pour this in and around the cannelloni. Whisk the creme fraiche, stock, and half the cheese together. Season. Pour over the pasta. Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining cheese on top and cook for a further 10-15 minutes until it's golden and bubbling and the pasta is tender. Serve with a simple salad. Other filling ideas: Spinach, ricotta, and chilli flakes Mashed pumpkin, parmesan, and caramelised onion LISTEN ABOVE See omnystudio.com/listener for privacy information.

Tacos are a great way to get more vegetables into your diet and they're quite cheap to make as the fish goes a long way! Makes 6 tacos – enough for 2-3 people Ingredients 100-150g gurnard, cut into three pieces (can use any fish really) ½ tsp sea salt 2 tbsp flour 1 tsp cumin seeds 1 tsp each butter and oil 6 small corn or flour tortillas Guacamole 1 avocado A small handful of fresh coriander Lemon or lime juice Chilli (fresh or flakes) to taste Salt and pepper to taste To serve 1 cup shredded lettuce (or cabbage, spinach, or grated carrot) 1 tomato, diced (leave out if not in season) Fresh coriander Hot sauce A squeeze of lemon or lime juice Method Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat. While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through. To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée. To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT! LISTEN ABOVE See omnystudio.com/listener for privacy information.

In spring I start to get impatient for those gorgeous summer fruit. It's then that I'll resort to using tinned fruit, and New Zealand peaches are some of the best you can get. Makes 20x30cm tray Ingredients 200g butter 1 cup sugar 1 egg 1 tsp vanilla 2 cups plain flour + extra 1 tbsp 2 tsp baking powder 1 can tinned NZ peaches, drained and fruit chopped 1/3 cup sour cream Method Preheat oven to 175 C. Line a Swiss roll tin. Cream the butter and sugar and then beat in the egg and vanilla. Mix in 2 cups flour and the baking powder and press all but ½ cup of the mixture into tin. Scatter the chopped peaches over the base. Add the extra tablespoon of flour to the remaining dough and mix together. Strew this over the fruit and dab teaspoons of sour cream over the top. Bake for 45 minutes or until top is golden. Leave to cool and slice either into fingers or squares. Serve warm as a dessert with whipped cream or ice cream or keep airtight in fridge and eat as a slice. LISTEN ABOVE See omnystudio.com/listener for privacy information.

We begin with the £42bn mega-merger between Anglo American and Teck Resources. Commodities expert Alex Hamer lays out what the deal is, the strengths Anglo will gain from it, and its investment case moving forward. It's then on to Aim-traded Property Franchise Group with Mark Robinson. The recent results show momentum is strong, with many of its divisions performing well. Mark and Dan take a look at its valuation case against the market backdrop. DIY chain Wickes has demonstrated resilience in the face of a relatively flat home improvement market. Erin Withey shares where the company is taking market share and why the market didn't react much to its interim results. Timestamps1:16 Anglo American - Tech Resources Merger17:45 Property Franchise Group29:34 Wickes Hosted on Acast. See acast.com/privacy for more information.

With the price of food we can't afford to waste even a bit! Leeks are fat right now and if you're someone who discards a lot of the green part, listen up. Here's some fab ways to use them. Crispy Leek Topping Thinly slice the green leek tops. Rinse in a bowl of cold water to get any dirt out. Transfer to a towel and pat dry. Heat a pan to medium, then add in 1 tbsp each of butter and oil. Shallow fry until slightly browned and crispy, about 6-8 minutes. You could add some thyme or tarragon towards the end of cooking. Transfer to a plate and season with salt and pepper. Use as topper for fish, risotto, salads or cool completely and stir into softened butter to butter crusty bread with. Softened Leek Compote Chop green part of leek into 1-2 cm lengths. Melt 3 tbsp butter plus 1 tbsp of oil in pan. Add the leeks, cover and cook on medium for 20 minutes. Add in a crushed garlic clove, zest from half a lemon, a splash of white wine and ½ tsp sea salt and pepper. Continue cooking for 15-20 more minutes or until the leeks are meltingly soft. Season to taste. Stir through pasta along with a handful of grated parmesan, serve on toast (maybe add a dollop of sour cream), smear over a pizza base and top with bacon and cheese for a ‘blanc pizza', or loosen with some hot stock and treat as you would a soup. Other uses: Add them to a cheesy quiche / tart. Omelettes love leeks. Saute with mushrooms. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This is the perfect thing for a Father's Day brekky or brunch – it's so easy and you can adapt it for your dad's taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest. Serves 4 Ingredients 500g Agria potatoes, washed 1 medium onion, sliced thinly 2 tbsps. olive oil 2 tsp curry powder 1 tsp sea salt + decent grind black pepper 4 eggs Cooked bacon, chorizo, smoked fish, or avocado to serve Dad's favourite relish or chutney to serve Parsley or chives to garnish Method Preheat oven to 200 C. Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they're smaller potatoes. We want lots of surface area to get crispy. Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through. Make some gaps in the potatoes and break eggs into the gaps. Bake for a further 10 minutes or until eggs are cooked to dad's liking. Serve alongside bacon, chorizo, etc. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Victoria Pirozzolo, known online as @vpcarpentryandinstallations joins Robin Clevett to share her story and experiences as a first year apprentice. Victoria explains how she got her apprenticeship with Wickes, Learning her skills, the work she's taken on so far and what her plans for the future involve. 

This is surely the quickest dinner at under 15 minutes from start to finish and you can serve it hold or cold! Serves 2 Ingredients 160g dried soba noodles 2-3 cups good quality vegetable stock 150-200g fresh NZ salmon, 3cm cubed 2-4 stalks broccolini, halved lengthwise ½ cup snow peas, halved lengthwise 1 teaspoon sesame oil Black or white sesame seeds to serve Wedges of lime or lemon to serve Salt to season ¼-1/2 teaspoon minced chilli to serve (optional) Method In a medium pot, bring well-salted water to the boil. Add soba noodles and once they've collapsed into the liquid and it's come to the boil again, time it for 5 minutes, then drain and rinse well under cold water. In the same pot you cooked the noodles in, bring the stock to a rapid simmer. Add in the cooked noodles and the remaining ingredients, except the sesame seeds. Simmer for one minute, or a little longer of you prefer your salmon well-cooked instead of blushing in the middle. Serve in bowls, sprinkled with sesame seeds and with a wedge of lemon to squeeze over. Add salt or chilli to taste. Nici's note: Keep it simple as I have or add in soy sauce, grated ginger or miso to your broth. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In an unprecedented move we're going to zip through not one, but two soup recipes this week! In a world where everything is shrinking, we're giving more, 2 for 1, etc. Turmeric and Ginger Chicken Broth I swear this is a steaming pot of goodness, capable of chasing away any winter ails. Serves 2-4 Ingredients 1 chicken frame, either from your butcher or supermarket, or left over from a roast chicken dinner 1 large onion, diced ½ leek, white and green bits chopped 2 carrots, diced Thumb-sized piece of ginger, plus extra strips to garnish 40g fresh turmeric, grated (can use 1 heaped tablespoon dried turmeric or 50mls turmeric juice) 1-2 teaspoons sea salt ½-1 teaspoon black pepper Finely diced chives or spring onions to garnish Method In a large pot, cover the chicken frame with water and bring to a rapid simmer. Use a slotted spoon to skim off any scum that rises to the surface. Add remaining ingredients and simmer, covered, for 30 minutes. Remove chicken frame and strip the meat off the bones. Add this back into the soup. Taste for seasoning. Turmeric likes plenty of salt to balance its earthy flavour, so add salt and pepper (see note) as needed. Serve in large bowls with sticks of ginger and chives or spring onions to garnish. Nici's note: The black pepper is important in this recipe as it helps the body absorb the curcumin which is the active anti-inflammatory ingredient in turmeric. Greens, Garlic, Lemon and Lentil Soup This deceptively simple soup is deeply nourishing. Serves 4 Photo / Todd Eyre Ingredients ¼ cup olive oil 1 large onion 3 cloves garlic, crushed 4-5 big handfuls of chopped chard, spinach and/or silver beet 400g brown lentils, drained and rinsed 750mls–1 L water 1 teaspoon sea salt & ¼ teaspoon pepper Juice from 1-2 lemons 50g frozen feta cheese Method Gently fry onions and garlic in oil in a large pot on low heat. Increase the temperature to medium and add chopped greens and cook until they wilt and even char in places. Add the lentils. Pour over water, add salt and pepper and bring to a simmer. Squeeze in lemon juice and taste for seasoning. To serve, use a microplane or fine grater to grate frozen feta on top. Nici's note: Charring the greens gives this soup a wonderful smoky flavour. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A weekend spent in Wellington inspired me to re-create a dish from Ortega Fish Shack's dessert menu: Crêpes filled with a delicate custard and doused in a caramel orange sauce – I swear they're the best I'd ever had. This is my attempt at these and they're very, very good. Makes 10-12 crêpes. Ingredients 100g plain flour a pinch of salt 2 eggs 300ml milk butter for frying ½ cup store-bought thick custard softly whipped cream Orange caramel sauce ½ cup caster sugar 3 tablespoons water zest and juice of 1 orange a splash of brandy or rum Method Sift the flour and a pinch of salt into a bowl. Make a well in the centre then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter then stir in the rest of the milk. Leave to rest for 15 minutes. Heat a little butter in a medium frying pan. Pour about 2-3 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30–60 seconds until golden brown on the underside. Then flip and cook the other side for another 30–60 seconds. Repeat with remaining batter. When the crêpes are cooled, dab a teaspoon of custard and spread it on one quarter. Fold the crêpe in half then over again to form a triangle. Make the caramel by heating the sugar and water in a small saucepan without stirring until it begins to colour, about 4 minutes. Let it bubble and deepen to a light caramel colour before adding in orange zest and juice and alcohol. Simmer for a few minutes more until it thickens. To serve: Return folded and filled crêpes to the pan, drizzle in the caramel sauce and gently heat until crepes are warmed through. Serve with a dollop of whipped cream. Pure decadence! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Ryan Kasak, sales arborist at Davey's Wickes/arborists, a Davey company, office, talks about a variety of summertime pests, as well as how homeowners can spot and get rid of them. In this episode we cover: Bagworms (00:48)Aphids (3:33)Crape myrtle trees in Rockland County, NY (5:24)Japanese beetles (6:06)Is a healthy tree not as prone to pests? (7:12)How do pests act when it's hot and dry? (8:13)Spider mites (8:46)Spotted lanternfly (11:07)How did Ryan become a sales arborist? (13:06)What can homeowners do to get rid of pests? (13:36)Lace bugs (14:53)Treatment application for large plants (15:57)How do arborists stay informed about pests and disease? (16:28)To find your local Davey office, check out our find a local office page to search by zip code.To read our insect and disease blogs to stay informed on the different pests that pose a threat to your landscape and garden, click here - Insect & Disease Issues Blogs.Connect with Davey Tree on social media:Twitter: @DaveyTreeFacebook: @DaveyTreeInstagram: @daveytreeYouTube: The Davey Tree Expert CompanyLinkedIn: The Davey Tree Expert Company Connect with Doug Oster at www.dougoster.com. Have topics you'd like us to cover on the podcast? Email us at podcasts@davey.com. We want to hear from you!Click here to send Talking Trees Fan Mail!

An apple pie, plain and simple, with no sugar added – these are a real favourite served with ice cream, cream, and cinnamon. Makes 6 individual pies Ingredients 1 kg apples, granny smith 1 cup water 2 x 400g blocks sweet short pastry Ice cream to serve Cream to serve Cinnamon to serve Method Set the oven at 200 C fan bake with an oven tray already in the oven to heat up. Grease large-sized (Texan) muffin tin. Prepare the apples by peeling, coring, and slicing, and placing with 1 cup of water into a saucepan with the lid on and gently cook for about 15 minutes. They should retain their shape without turning into pulp. Drain in a colander, reserving the juice which can be reduced to a syrup by simmering it for 5-8 minutes. Cool the apples completely before you start filling the pies. Please note apples do not need added sugar, as they are sweet enough. Now roll your pastry out and cut into circles about the size of a small saucer. Gently line the muffin tin holes with pastry. Patch up any tears or holes. Fill to 3/4 with the apples and then cover with another smaller round of pastry and pinch top to bottom to seal. Use a sharp knife to make a small cross on the top (this lets the steam out). Place on hot tray and bake for approx. 25 minutes near the bottom of the oven, as this makes sure the bottoms cooks. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren't burning.  Cool in tins then gently remove from their tins. Serve with ice cream and clouds of whipped cream and a sprinkle of cinnamon with a small jug of the reserved apple syrup. LISTEN ABOVE See omnystudio.com/listener for privacy information.