Podcasts about Wickes

Today is World Suicide Prevention Day, so I wanted to check in to see how you're doing. With construction workers being four times more likely to die by suicide than the national average, we want to let you know you're not alone and discuss how you could seek help for yourself or even help a friend. Here are some stats to start you off today. On The Tools, recently found that 73% of the country's 2.1 million construction workers have been affected by mental illness and in the last decade, over 7,000 have taken their own lives. We want you to know today you are not alone, we're here to help as are all your mates, not just on your site, but everyone listening to this up and down the country.We were joined by James Pacy who told us about his very powerful experience and Keith Lewis from Samaritan who told us about the services they provide and who helped us with some advice to help family and friends. Remember, if you ever need them Samaritans are available 24 hours a day 7 days a week on 116 123. Plus, there's the pub lunch quiz, and you'll hear the very best messages we received.You matter and are never alone. If you've been struggling, help is always available:Samaritans - https://www.samaritans.org/how-we-can-help/contact-samaritan/Fix Radio Foundation - https://fixradiofoundation.co.uk/Construction Industry Helpline - https://www.constructionindustryhelpline.com/Andy's Man Club - https://andysmanclub.co.uk/Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

As The Met Office confirms that summer 2025 was officially the hottest on record for the United Kingdom, we're talking about working in that heat! The World Health Organization and the World Meteorological Organization have reported recently that millions of workers are exposed to heat stress, which affects their health, and their performance. They've both called for governments, employers, and workers to co-operate to develop adaptation strategies! Closer to home, unions such as GMB and Unite are calling for a 27oC limit for manual work to protect workers. So today I'm asking, is a maximum working temperature a good thing? Or just more red tape that's going to stop you getting on with the job? We spoke to Gary Mcyintire AKA Roofing Banksy and Sean Kelly to hear how they think heat should be dealt with in our industry. Plus, there's the pub lunch quiz and you'll hear the very best messages that we received.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

We're hearing about plenty of you struggling with increased van insurance costs and this is something we've covered a number of times on this show, so today I'm asking - would you have a Black Box installed to your van if it would mean cheaper insurance costs? If not, why not? And do you have any other tips for how to reduce your insurance costs as they seem to spiral every year! I was joined by Pointy Plumber & his Apprentice Grandad as well as insurance expert Gavin Hill from Adrian Flux to hear what they think we can expect from the future of construction education. Plus, there's also the pub lunch quiz, and you'll hear the very best messages we received.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

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.

Today it was a lighthearted Thursday, and we were discussing superstitions. With our industry being thousands of years old, over the years a lot of superstitions have built up around it! From burying a jar of honey in the deepest part of the foundation to the 5,000-year-old belief that walking under a ladder will give you bad luck, these superstitions are everywhere. So today I wanted to hear if you follow any superstitions or what the most ridiculous ones you've heard on site are!We heard great responses from across the country. Plus, our mates at Wickes helped us help out Doug The Handyman after his van and tools were stolen! And of course, there's also the pub lunch quiz for your chance to bag yourself 6 points.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were talking about business jargon! I wanted to touch base to see if you really think business jargon is the best practice when communicating in the trades. Do you think it brings something to the table, or should the phrase “Drill Down” only be used in relation to the job!? We did a deep dive on the topic and spoke to Maria Coulter and Grant Gundelfinger to see whether it has a place in our industry or if we should phase it out. Plus, we looped in our listeners to see if the ducks were aligned, and there's the pub lunch quiz.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were talking about Partnerships! According to the Federation of Small Businesses, across all industries, only 6% of small businesses were partnerships. But is there a reason for this, or is it Business's best-kept secret! We spoke to Danny Webb and John Argyl to hear the pros and cons of going into business with a mate. Plus, there's also the pub lunch quiz, and you'll hear the very best messages we received.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

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. 

With the kids back at school this month, today I want to ask a very simple question - would you want your kids to study a construction course and then join the trade? If not, why not? I was joined by Peter Roberts and Dan Brown to hear what they think we can expect from the future of construction education. Plus, there's also the pub lunch quiz, and you'll hear the very best messages we received - Enjoy.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

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.

Today it was a lighthearted Thursday, and with Fix Fest, the only festival for the trades just a few days away, I wanted to know what your niche festival essentials are? From gaffer tape for emergency shoe repairs to questionable ways of avoiding the queues for the loo. We heard great responses from across the country. Plus, there's also the pub lunch quiz for your chance to bag yourself 6 points.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were raising awareness for an irreversible lung disease called Silicosis, which is thought to be the biggest health risk to construction workers after asbestos. The All-Party Parliamentary Group for Respiratory Health states that Eighty-one per cent of workers exposed to silica are employed in the construction industry. However, it is easily preventable with the right PPE, so today I wanted to know whether you're looking after your lungs on site? We spoke to Leigh Griffiths and Phillip Gaches to hear how you should be protecting your lungs on site and the harsh reality of the consequences! Plus, there's also the pub lunch quiz and you'll hear the very best messages we received!!!Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were talking about networking. Though our industry relies on what you know, sometimes to get booked out, who you know is just as important! However, with 40% of professionals claiming to find networking difficult, I wanted to hear how you go about networking. We heard some fantastic advice from Lee Fuller and Bob Hay.Plus, as always, there's the Pub lunch Quiz and you will hear the very best messages we received!Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

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.

Today it was a lighthearted Thursday where we like to have a laugh. So today, with the bank holiday approaching, we wanted to know: What are you doing this Bank Holiday? A family day out? Actually putting your feet up? Going to the gym? We heard great responses from across the country. Plus, there's also the pub lunch quiz for your chance to bag yourself 6 points.Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were discussing future home standards and what it could mean for your business. With it set to be introduced this year I wanted to know if it's going to push your costs up or change your way of working. We were joined by John Cruickshank and Tim Pollard to hear what it could mean for you?Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today with the Construction Leadership Council launching a Health, Wellbeing and Leadership strategy, we wanted to shine a light on mental health and do a mental health check in. We touched bases with our listners to find out how everyone's doing and if they are taking care of themselves. Plus I also spoke to Samantha the Managing Director of Mates in Mind and Alex Wood to hear how we can be supporting our mates. Plus there's also the pub lunch quiz and you'll hear the very best messages we received!Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

Today we were discussing Rude Customers! From treating you like a second-class citizen to acting like your hard-earned skills are easy, dealing with them is part of the job. We heard stories from Alex Burman and Myles Dylan about their experiences. Plus there's also the pub lunch quiz and you'll hear the very best messages we received!Catch Clive On Fix Radio Monday - Thursday 12 PM - 3 PM Across The UK On DAB Radio And Online At https://www.fixradio.co.uk/ 

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!

Today was all about the times where you've gone outside of your comfort zone. Whether it was because you wanted to expand your skill set - or because you simply had no other choice! I wanted to hear about how it went. We were joined by Callum Biscoe and Terry George to hear why they think it's important to get comfortable with the uncomfortable. Plus as always there's the pub lunch quiz for your chance to grab yourself 6 points and you will hear the very best messages we received!

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.

Today it was a lighthearted Thursday and we were getting into the dirtiest jobs you've been on. From awful weather, messy materials and filthy locations we heard about the grubbiest jobs our listeners have been on and whether they charged extra for the cleaning bill?! Plus as always theres the pub lunch Quiz!

There's no other way to say it – this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible and yet it works, and the tamarillos are all tart and jammy and YUM. Ingredients 3 large eggs, room temp 2/3 cup sugar 90g butter, melted 1 ½ cups milk, lukewarm 1 tbsp vanilla extract Generous 1/2 cup plain flour 1 ½ cups scooped and chopped tamarillos (about XX) Icing sugar for dusting cake Whipped cream or yoghurt to serve Method Preheat oven to 190 C. Grease and line a 20x20cm cake tin with baking paper. Put a saucepan on with milk and butter and heat to lukewarm – this will melt the butter. Separate eggs into two mixing bowls. Beat the egg yolks and sugar until pale and light. Add in flour and mix until combined. Slowly add warm milk, beating until everything is well mixed together. Beat the egg whites until the stiff peak stage. Fold this into the batter gently, a third at a time until completely combined.  The batter is very thin at this stage, but don't worry. Pour batter into the baking dish and scatter over chopped tamarillo. They will sink into the cake as it bakes. Bake for approx. 50-60 minutes or until the top is browned and cake doesn't wobble. Cool and dust with icing sugar. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today was all about exploring how neurodiversity affects those working in the trade. It is estimated that over twenty thousand people within the construction industry have dyslexia and for these tradies this can bring additional challenges and advantages when running a business in the trade. So today we want to know if you have any neurodiversities that help or hinder your work and if so, How so! We spoke to Dave Smith from Condense Pro and John Cruickshank about how Dyslexia affects their work. Plus there's also the pub lunch quiz for your chance to bag yourself 6 points and you will of course hear all the messages we received.

This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place. Makes one loaf tin cake but doubles nicely if you wish to make a larger cake. Ingredients 1 cup raw sugar Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler Flesh of one orange 1 egg ½ cup oil, I use grapeseed or olive oil ½ tsp salt ½ cup thick natural yoghurt 2 tbsp. lemon juice 1 ¼ cups plain flour 2 tsps. baking powder Method Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. Ice with vanilla and citrus zest frosting.  Nici's note: To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I've been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they'll send me broke, so I've worked on recreating one at home and it's sensational! Meltingly tender lamb and a mix of spices that just hum with flavour. Makes 4-6 single serve pies Ingredients 2 tablespoons olive oil 1 large onion, diced 800g-1kg diced lamb, I used 2 rumps 2 cloves garlic, chopped 1 heaped tsp turmeric powder 1 tsp each coriander powder, ground cumin, paprika ½ tsp ground ginger 1 tsp sea salt & ¼ tsp white pepper 400g tinned crushed tomatoes Water 300g flaky puff pastry Egg wash Sesame or cumin seeds for pie tops Method Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious. Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft. Shred some of the lamb with two forks, leaving some pieces whole. Cool. Make the pies: Preheat oven to 190 C and place a tray in to heat. Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling. Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well. Use a sharp knife to slash the tops of the pies with a few times – this let's the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds. Bake on the preheated tray for 40 minutes or until the pastry is golden brown. Leave to sit for at least 10 minutes, for ease of eating. Nici's Note: Use a 6-hole Texan muffin tin instead of individual tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

If I was to enter Mousse Masters, the competition currently underway to find New Zealand's top chocolate mousse, this would be my entry – simple, classic and utterly delicious. It's as much about the mouthfeel as it is about ensuring the distinct flavour of using a quality chocolate comes through. Mousse Masters is a one-of-a-kind competition for pro chefs and promising young chefs. It's designed to captivate the food service industry, showcase the magic of Weave Cacao's couverture chocolate drops, and celebrate the artistry of New Zealand's chefs and bakers. Serves 2-4 Ingredients ½ cup cream 2 small egg yolks 1 tablespoon caster sugar 70g very dark good-quality chocolate, chopped (check out the Weave Cacao website) ½ cup cream, whipped with 1 teaspoon vanilla extract (or rum or orange zest or espresso) grated chocolate to serve Method Bring the first measure of cream to the boil. Remove from the heat. In a bowl, whisk the egg yolks and sugar until pale, then slowly pour over the hot cream whilst continuing to whisk so the eggs don't curdle. Add the chopped chocolate and let stand, covered, to allow the chocolate to melt. Allow to cool. Fold the whipped cream gently into the cooled chocolate mixture. Pour into four cups or glasses or ramekins and refrigerate until set -at least 3-4 hours. Have patience! To serve, grate over some more chocolate because, well, why not?! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today we were live from Leeds for the grand opening of the brand-new Wickes Moor Allerton store — chatting to tradies, soaking up the buzz, and keeping you in the loop. We also dug into the tool theft debate: are things getting better, or are we still far from feeling secure? We spoke live to West Yorkshire's Crime Prevention Officer, Paul Denison about the issue. We also played the Mystery Item Game thanks to Wickes Trade Pro, giving away £500 to two lucky tradespeople! All that, the Pub Lunch Quiz, and the best messages from you lot across the UK.

I love these little biscuits; they really brighten up even the most dreary day, and kids love making them so it's a good school holiday activity. I've added sesame seeds to mine for texture and taste and I recommend you do too, or use poppy seeds. Makes 15-18 Ingredients 100g butter, soft 2/3 cup (about 100g) icing sugar 1 cup plain flour 1 heaped tbsp cornflour 3 tbsps. sesame or poppy seeds (optional) Jam and/or marmalade Method Preheat oven to 170 C. Line a tray with baking paper. Beat butter and icing sugar until pale - I do this for about 5 minutes. Add flours and seeds (if using) and mix well. Roll mixture into balls and place on a tray, making a deep thumb indent into each one. Bake for 15 minutes then remove from oven. Spoon a teaspoon of jam or marmalade into the hollows and return to the oven for 8-10 minutes more. Cool on a wire rack. Why are these worth making? They're quick and easy to make and cook. Great way to use up marmalades or jams. The addition of seeds gives them great texture and flavour. Sensible for portion control – no giant cookies here! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nici Wickes has been out at Fieldays for the last few days, checking out a few products and cooking up a storm. She joined Jack to round up some of her foodie highlights, as well as share her ‘super simple' Korean-style rump steak recipe that's been popular among the other visitors. Korean Beef and Spring Onions If I have to pick a steak to cook, I'll go with rump every time as it's so darn tasty! It's great for a quick fry or grill. Ingredients 3 tbsp caster sugar 6 tbsp dark soy sauce 2 tbsp vegetable oil, plus extra for grilling 2 tbsp sesame oil Squeeze lemon juice or 2 tbsp rice wine vinegar 1 tbsp grated fresh ginger 3 cloves garlic, grated 500g rump steak 6-8 spring onions, sliced Toasted sesame seeds, to serve   Method In a large bowl, stir together the sugar, soy sauce, oils, lemon juice, ginger and garlic. Stir until sugar is dissolved. Cut steak into .5cm strips across the grain and add this to the marinade. Massage the marinade into the meat and leave at room temperature for 30 minutes or refrigerate overnight. Brush spring onions with oil. Cook beef and spring onions on a BBQ plate or in a hot pan. Baste with leftover marinade as they cook. The beef strips will only need about 30-45 seconds then give them a turn and cook for a further 15 seconds. Pile it all on a place and sprinkle with sesame seeds. Serve with rice or soft white buns. LISTEN ABOVE See omnystudio.com/listener for privacy information.

These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025. Makes 12–15 Ingredients 3/4 cup sugar 1 cup peanut butter 1 large egg 50g dark chocolate, roughly chopped 1 teaspoon vanilla extract (optional) Method Preheat the oven to 180°C and line a baking tray with baking paper. With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly. Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm. Bake for 14–16 minutes, flattening again at the 8-minute mark. Cool on a rack. Store in an airtight container. Note: These cookies are very filling as the peanut butter adds plenty of protein. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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.

On this week's episode of the AJ Bell Money and Markets podcast Danni Hewson and Charlene Young take stock of which trade deals have been struck in the wake of Donald Trump's tariff policies and assess how markets and some of those big US stocks like Nvidia have performed.[2:09]   A week after the Bank of England cut its base rates they consider where interest rates are likely to go next and whether the cut has been passed on in the form of mortgage and savings rates. [11:58]  Latest data shows the UK labour market is showing further signs of strain but the weather's given consumer spending a boost with positive updates from Wickes, Marston's, On the Beach and Next. [18:27] Marks and Spencer has updated markets on the cyber-attack which is still preventing online deliveries from the high street stalwart but can it keep customers on side? [26:08]  Dan Coatsworth talks to Emily Barnard from Edinburgh Investment Trust about tariffs on the pharmaceutical sector and where AstraZeneca and GSK stand with weight-loss drugs [29:53]  And Tom Sieber from Shares Magazine has been talking to fund managers about the surprise retirement of investing legend Warren Buffett. [45:40]

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. Makes 8-10 large buns Ingredients Syrup ½ cup brown sugar 3 big tablespoons butter 4 tablespoons maple syrup Dough 1 cup warmed milk 2 teaspoons active yeast granules 1 teaspoon sugar 3 cups plain flour ½ teaspoon salt 1 large egg 100g butter, softened Filling 2 tablespoons butter - melted 1/3 cup brown sugar 3 teaspoons each cinnamon and mixed spice 1 cup walnut pieces, chopped roughly Method Line a 23cm cake tin with baking paper, making sure it comes up the sides. Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin. In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. In a large bowl whisk together the flour and salt. Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it's incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! To serve, top with remaining syrup and walnuts. Eat up! Nici's note: Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. LISTEN ABOVE See omnystudio.com/listener for privacy information.

From thinking about it to plating it up... 10 minutes maximum for these boozy caramelised bananas! This is the best don't-have-much-in-the-house dessert. Serves 4 Ingredients 4-6 bananas 3 tablespoons butter 4 tablespoons brown sugar a decent squeeze of lemon juice a pinch of salt 3 tablespoons brandy or rum (optional) softly whipped cream to serve Method Peel and slice the bananas into 2–3cm thick slices. Melt the butter and brown sugar together in a frying pan until bubbling. Stir in a squeeze of lemon juice and a pinch of salt. Place the bananas in the pan and cook in the bubbling sauce until softened but not mushy. Add the alcohol, if using, and let the sauce bubble for another 1–2 minutes. Serve the caramelised bananas smothered in sauce with a dollop of softly whipped cream. This recipe is featured in Nici's cookbook 'A Quiet Kitchen'. LISTEN ABOVE See omnystudio.com/listener for privacy information.

These pancakes may not only be the most delicious thing you'll eat this Easter, they may also be the most healthy! Makes 12+ Ingredients 2/3 cup rolled oats 1 tsp cinnamon 1 tsp mixed spice ½ tsp nutmeg ½ tsp baking powder ½ tsp baking soda 3 tbsps. currants or sultanas 1 banana, mashed 1 medium egg ¼ cup natural yoghurt ¼-1/3 cup water or milk Butter for frying and eating Method Blitz the oats in a blender or food processor until it's like flour. Tip into a bowl and add in spices, baking powder and soda and currants or sultanas. Whisk together banana, egg, yoghurt and ¼ cup water (or milk) and pour into the dry ingredients. Stir until it forms a smooth batter, adding more water/milk if it's too stiff. Heat a pan to medium. Grease the surface with a little butter. Drop spoonfuls of batter into the pan and cook until browned on one side and puffed before flipping and cooking through. Serve with butter, or syrup, or whatever you fancy. Happy Easter! PS. I reckon they're even better cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

New Zealand is filled to the brim with beautiful food and delicious ingredients, and Thursday night saw some of our top producers celebrated at the Outstanding Food Producer Awards. Nici Wickes decided to focus in on a couple of the winners — Conscious Valley Lamb and Akaroa Salmon— and offer up a few simple cooking techniques for each. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour. Traditionally served with cheese, especially Manchego, its floral aroma and tart-sweet flavour creates a perfect pairing. Make one sandwich tin of paste Ingredients 6 medium-sized quince 1 ¼ cup (or ¾ of the weight of your cooked & pureed quince) Juice of 2-3 lemons Method Peel and quarter the quinces. Place in a large baking dish, half cover with water, cover with foil and bake at 180 C for 2 hours or until very soft. Drain the liquid (this can be kept to flavour soda water etc). When fruit is cool enough to handle, remove the core with a spoon. Puree the fruit in a food processor or blender. Weigh this, then spoon into a saucepan with ¾ the amount of sugar. For example, I had 1.5kg puree so added about 1.1kg sugar. Squeeze in lemon juice (about one lemon per cup of cooked quince). Bring to a simmer and cook for about 45 minutes to one hour, or until it reduces to a thick paste. Stir it as often as you pass the stove and watch it carefully once it begins to darken as it will want to ‘catch' on the bottom of the pot. The quince paste is done when it is a darker red-brown and a wooden spoon drawn through the mix leaves a distinct trail that takes several seconds to close up. Pour the paste into a baking paper-lined tin, smoothing the surface into an even layer. Allow to set and cool to room temperature. Refrigerate quince paste, uncovered, until cold, then cut paste into squares, using a hot knife. Store covered. Serve with cheese. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I love salmon for an un complicated dinner that somehow always feel special and it makes an easy dinner for one. I find baking salmon too rich for me so I suggest grilling it instead which gets rid of some of the oil and the caramelisation is gorgeous. Serves one 150g salmon fillet, skin on a splash of soy sauce 1 teaspoon freshly grated ginger ½ tsp brown sugar vegetable suggestions: leafy greens, grated carrot, pickles ½–1 cup cooked brown rice toasted sesame seeds lemon wedge to serve Preheat the grill of an oven to high. Place the salmon fillet on a foil-lined tray. Mix soy, ginger and sugar together and brush over the salmon. Grill until browned but still moist and tender. Remove skin and grill this to crispy. Arrange the salmon, vegetables and rice in a shallow bowl. Sprinkle over sesame seeds and squeeze over lemon juice and serve with crisped skin.See omnystudio.com/listener for privacy information.

These little fritters are just the thing to make before corn disappears for another year and cherry tomatoes are still around for a bit longer too. Sometimes called hush puppies, they're puffier than usual fritters, crispy and soft. Watch that the corn in them doesn't leap out and bite you! Make 6-8 Ingredients 1 large egg 3 tablespoons plain flour ½ teaspoon baking powder ½ teaspoon salt and pinch pepper 1 cup corn kernels 100g cherry tomatoes, halved or quartered 1 tsp cumin seeds Small handful fresh coriander, chopped Splash of iced water as needed Cooking oil for shallow frying 3 tablespoons sour cream to serve Pinch chilli powder to serve Lime wedges to serve Method In a bowl whisk together the egg, flour, baking powder and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick, chunky batter. Add a little iced water if it seems too stiff. Heat enough oil in a small pan or saucepan to be able to shallow fry tablespoonfuls of the batter until golden brown. Cook in batches. Mix chilli with sour cream and serve with fritters. Variations Replace cumin with grated lemongrass. Add 2 rashers of chopped bacon or ham. Replace cumin with chopped basil or oregano and shower with grated parmesan to serve. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Feijoas are in season! Soon we'll be drowning in them, but for now they're still a novelty and worthy of turning into something super special like these gorgeous little tarts. Makes 12 Ingredients 2-3 sheets store-bought sweet short crust pastry ¼ cup brown sugar ½ cup milk ½ cup sweetened condensed milk 1 ½ teaspoon vanilla extract 60g melted butter 2 ½ cups desiccated coconut 2 tablespoons plain flour 1 teaspoon baking powder 12 slices of feijoa Method Preheat oven to 170 fan bake. Lightly dust the work surface with flour and roll out the chilled pastry to a bit thinner than it comes. Using a cookie cutter, cut pastry into circles to line the holes of a 12-hole muffin tin. In a bowl, whisk sugar, condensed milk, vanilla extract, melted butter and milk until smooth. Stir in coconut, flour and baking powder. Spoon filling into the pastry. Top each with a slice of feijoa. Bake in a preheated oven for 25-30 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the muffin tin to cool completely. Eat up! Or store in an airtight containing once cooled. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Preserving Time! Pear Chutney is just divine and we can have a general chat about preserving, noting that this is the season for making sauces, chutneys and jams, as well as bottling and freezing fruit and veges too. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Ingredients: 1 large onion, chopped finely 1kg chopped pears, not too ripe 2 apples, chopped 250g brown sugar 200g sultanas, feel free to go half n half currants/sultanas 300mls apple cider vinegar 1 tsp fennel seeds 1 tsp all spice 1 tspsalt ½ tsp freshly ground black pepper Method: Slowly bring all of the ingredients to a boil in a saucepan. Reduce the heat and let it happily simmer away for 1-1.5 hours until the onions and pears are truly softened. Mash or beat with an egg beater until it's a little pulpy. Heat 4-5 medium jars in a 150 C oven for 10 minutes to sterilise. Pour boiling water over the lids to sterilise. Spoon the hot chutney into the hot jars. Run a knife around the inside of each filled jar to tease any air bubbles out. Wipe the rims clean and place the lids on tightly. Wipe the jars clean and cool before storing in a cupboard for 3 weeks minimum. This chutney will keep for at least 12 months. LISTEN ABOVE.See omnystudio.com/listener for privacy information.

This tart is so very buttery and rich yet somehow summery and fresh too! It's the perfect tart to take to a picnic, and if you pack a jar of whipped cream on iceyou'll achieve true picnic hero status. Makes 25cm tart Ingredients: 2 sheets sweet short pastry, or make your own (see below) 200g butter, softened 150g caster sugar 3 medium eggs 200g ground almonds 4 tablespoons plain flour 4 fresh peaches, peeled and quartered 150g fresh blueberries 1 tablespoon liquid honey or maple syrup Instructions: Heat oven to 200 C and place a metal tray in to heat up. Line a 25cm loose bottom tart tin with the pastry. Sweet short pastry is very forgiving so just patch it up as you need to to get full coverage. Prick all over with a fork and chill in the freezer while you make the frangipane filling. To make the filling, cream the butter and sugar until light and creamy. Add in the eggs, beating well between each addition. Stir in the ground almonds and flour and mix until just combined. Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries. Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is golden brown. Cool. Brush top with warmed honey or maple syrup before packing up to take to the picnic. Serve slices with whipped cream. Shortcrust pastry 200g plain flour Pinch salt 100g butter 1 egg yolk 2-3 tablespoons ice cold water Blitz the flour, salt and butter in a food processor until it resembles bread crumbs. Drizzle in egg yolk and some of the iced water and continue to pulse and drip in remaining water until it comes together. Turn out on a bench and bring it together to form a disc. Refrigerate for 30 minutes before using to line a tart tin.See omnystudio.com/listener for privacy information.

This morning on the show, Anna makes a strange valentines confession in the social ammo, the team play a game of Beat the Intro and Dave meets the final auditionee to be the frontman of the Band of Mum and Dad with Wickes

Let's face it, NZ grows great lamb! So on this day, National Lamb Day, we're celebrating with a delicious lamb dish that relies on the fruitiness of a quince and spicey harissa marinade. Serves 4-6 Ingredients 1-1.5kg Butterflied leg of lamb, or use steaks, loin chops, or even shoulder chops Marinade 1 red onion, finely diced 4 cloves garlic, crushed or grated 2 tbsps. vinegar 1 large tablespoon store-bought harissa 1 tablespoon quince paste (can use apricot jam) 2 tablespoons olive oil 1 tsp salt Method Mix all the marinade ingredients together and spread over the lamb. Leave overnight if you can, but a few hours will do the trick too. Heat a BBQ hot plate to medium and cook the lamb, basting with excess marinade as it cooks. Turn as needed and let little bits char a bit. Serve with salad and a scatter of coriander or parsley. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This morning on the show, Dave was asking about the quirks of your hometown and learned of the "Jam Butty Boy".... plus, Dave met the fourth auditionee who is hoping to be the front person of the Band of Mum and Dad with Wickes

I love to keep entertaining super casual and that often means building a platter. It's the ultimate in minimal effort creating something that looks like a magical feast. Platters are endlessly customizable, meaning you can work with what you've got and work to YOUR budget. Try these three simple and affordable recipes next time you're serving up a platter of deliciousness. Roasted grapes 1-2 bunches of grapes – any colour Drizzle of quality olive oil 1 tsp thyme or rosemary (optional) Sprinkle of sea salt 1 tsp honey (optional) Brush grapes with olive oil and sprinkle with salt. Whack them on a lined tray and roast them at 180 C for 20-30 minutes. Whilst still hot drizzle over honey if using. Serve with crackers and blue cheese. Cheat's Smoked Salmon & Chive Dip 150g cream cheese 95g tinned salmon, use the smoked one 2 tbsps. finely chopped chives + extra Decent squeeze of lemon juice Salt & pepper to taste Blend all ingredients in a food processor. Sprinkle with extra chopped chives and serve with cheesesticks for dipping. Baked brie 1 whole brie or camembert cheese Few sprigs fresh rosemary, thyme and/or oregano 2 tablespoons white wine or sparkling wine Grind of black pepper 2-3 thick slices good quality bread, cut into batons 2 tablespoons olive oil ¼ teaspoon sea salt 2 tablespoons finely chopped parsley Wedges of lemon Turn oven to 180 C. Place the cheese round on a sheet of baking paper big enough to wrap the cheese and then into a large ramekin or other ovenproof dish that holds it snugly. With the tip of a sharp knife make 3-4 cuts across the top of the cheese. Insert herbs into these. Splash over wine and grind pepper. Wrap up tying or twisting the paper to enclose. Bake for 15 minutes or until soft all the way through. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Part two of Natalie Clifford Barney week covers her life as a wealthy adult. She moved to France permanently, and established the salon which ran for 50 years and has become one of her most well-known efforts. Research: Barney, Natalie Clifford. “POEMS & POÈMES: autres alliances.” Paris and New York. 1920. https://www.gutenberg.org/files/49942/49942-h/49942-h.htm Conliffe, Ciaran. “Natalie Clifford Barney, Queen Of The Paris Lesbians.” HeadStuff. 9/25/2017. https://headstuff.org/culture/history/natalie-clifford-barney-queen-of-the-paris-lesbians/ Craddock, James. “Barney, Natalie.” Encyclopedia of World Biography (Vol. 33. 2nd ed.). 2013. Engelking, Tama Lea. “The Literary Friendships of Natalie Clifford Barney: The Case of Lucie Delarue-Mardrus.” Women in French Studies, Volume 7, 1999, pp. 100-116. https://doi.org/10.1353/wfs.1999.0007 “Natalie Clifford Barney.” Encyclopedia of World Biography Online. 2023. Goodman, Lanie. “Wealthy, Scandalous and Powerful.” France Today. February/March 2020. O'Neil, Shannon Leigh. “A Steamy Novel From ‘the Amazon.'” The Gay & Lesbian Review. March-April 2017. Rapazzini, Francesco. “Elisabeth de Gramont, Natalie Barney's ‘Eternal Mate.'” South Central Review , Fall, 2005, Vol. 22, No. 3, Natalie Barney and Her Circle (Fall, 2005). https://www.jstor.org/stable/40039992 Ray, Chelsea. “Natalie Barney (1876-1972): Writer, salon hostess, and eternal friend. Interview with Jean Chalon.” Women in French Studies, Volume 30, 2022, pp. 154-169. https://doi.org/10.1353/wfs.2022.0012 Robertson, Kieran. “Amazon, Empress, and Friend: The Life of Natalie Clifford Barney.” Ohio History Connection. https://www.ohiohistory.org/amazon-empress-and-friend-the-life-of-natalie-clifford-barney/ Rodriguez, Suzanne. “Wild Heart: Natalie Clifford Barney and the Decadence of Literary Paris.” Harper Collins. 2003. Washington Post. “This Was Love Indeed!” 5/7/1911. https://www.newspapers.com/image/19409771/ Wickes, George. “A Natalie Barney Garland.” The Paris Review. Issue 61, Spring 1975. https://www.theparisreview.org/letters-essays/3870/a-natalie-barney-garland-george-wickes See omnystudio.com/listener for privacy information.

Natalie Clifford Barney was an incredibly privileged woman who hobnobbed with many notable intellectual and artistic figures in history. Part one covers her upbringing, her young adult life in Paris, and her massive inheritance. Research: Barney, Natalie Clifford. “POEMS & POÈMES: autres alliances.” Paris and New York. 1920. https://www.gutenberg.org/files/49942/49942-h/49942-h.htm Conliffe, Ciaran. “Natalie Clifford Barney, Queen Of The Paris Lesbians.” HeadStuff. 9/25/2017. https://headstuff.org/culture/history/natalie-clifford-barney-queen-of-the-paris-lesbians/ Craddock, James. “Barney, Natalie.” Encyclopedia of World Biography (Vol. 33. 2nd ed.). 2013. Engelking, Tama Lea. “The Literary Friendships of Natalie Clifford Barney: The Case of Lucie Delarue-Mardrus.” Women in French Studies, Volume 7, 1999, pp. 100-116. https://doi.org/10.1353/wfs.1999.0007 “Natalie Clifford Barney.” Encyclopedia of World Biography Online. 2023. Goodman, Lanie. “Wealthy, Scandalous and Powerful.” France Today. February/March 2020. O'Neil, Shannon Leigh. “A Steamy Novel From ‘the Amazon.'” The Gay & Lesbian Review. March-April 2017. Rapazzini, Francesco. “Elisabeth de Gramont, Natalie Barney's ‘Eternal Mate.'” South Central Review , Fall, 2005, Vol. 22, No. 3, Natalie Barney and Her Circle (Fall, 2005). https://www.jstor.org/stable/40039992 Ray, Chelsea. “Natalie Barney (1876-1972): Writer, salon hostess, and eternal friend. Interview with Jean Chalon.” Women in French Studies, Volume 30, 2022, pp. 154-169. https://doi.org/10.1353/wfs.2022.0012 Robertson, Kieran. “Amazon, Empress, and Friend: The Life of Natalie Clifford Barney.” Ohio History Connection. https://www.ohiohistory.org/amazon-empress-and-friend-the-life-of-natalie-clifford-barney/ Rodriguez, Suzanne. “Wild Heart: Natalie Clifford Barney and the Decadence of Literary Paris.” Harper Collins. 2003. Washington Post. “This Was Love Indeed!” 5/7/1911. https://www.newspapers.com/image/19409771/ Wickes, George. “A Natalie Barney Garland.” The Paris Review. Issue 61, Spring 1975. https://www.theparisreview.org/letters-essays/3870/a-natalie-barney-garland-george-wickes See omnystudio.com/listener for privacy information.