Podcasts about Wickes

It's ev.news Briefly for Thursday 27 August 2026, only today's headlines and nothing else, in just 4 minutes if you haven't got time for the full show.Patreon supporters fund this show, get the episodes ad free, as soon as they're ready and are part of the ev.news Community. You can be like them by clicking here: https://www.patreon.com/evnewsHYUNDAI PLANS 41 EUROPEAN MODELS BY 2030Hyundai and Genesis will launch 41 new or updated models in Europe by 2030, targeting more than 420,000 EV sales a year against 116,000 in 2025, with Ioniq 3 production having started at İzmit on 14 August and a small electric SUV, a mid-sized electric SUV and commercial vehicles to follow. CEO José Muñoz said Europe is one of the most competitive regions on the planet and that every EV credit protects the ICE and hybrid business, while the claimed 30% battery-cost reduction is a planned saving on 2027 models using mid-nickel NCM cells rather than an achieved one.HYUNDAI CLAIMS MORE THAN 600 MILES FOR SANTA FE EREVHyundai's first range-extender EV, the Santa Fe EREV, is due in North America in the first half of 2027 with a claimed 600-plus miles of total range from a battery less than half the size of a comparable EV's, using electric motors for drive and an engine solely as a generator. Production begins in Alabama in early 2027, with Hyundai expecting EREVs to matter more in North America than in Europe, and an Ioniq V EREV planned for China plus a Genesis EREV in early 2027.HYUNDAI PLANS INTERMEDIATE N PERFORMANCE TIERHyundai is creating an unnamed performance tier between N Line trims and full N models, using N powertrains but at lower cost and better suited to daily driving. It sees the high-volume middle ground as a sales opportunity that could also free the flagship N cars, such as the Ioniq 5 N and Ioniq 6 N, to become more track-focused, though no technical details have been disclosed.HYUNDAI SELECTS KALUZA FOR SMART CHARGINGHyundai has named London-based Kaluza its global partner for EV smart charging and vehicle-to-grid services, starting with Hyundai and Kia in the UK and expanding to Australia, with OVO becoming the first UK retailer to offer smart charging through the Kia App. The deal sits within Hyundai Motor Group's AllDayEnergy programme launched in July, expanding existing pilots in Jeju, the US and the Netherlands, with V2G services planned for next year.OMODA 4 SET FOR BARCELONA ESPORTS DEBUTChery brand Omoda will launch its 4.4-metre Omoda 4 compact crossover in Europe at the Valorant Champions Tour EMEA finals in Barcelona from 28 to 30 August, targeting younger technology-oriented buyers, before an Italian debut at the Turin show on 11 September. Europe accounts for more than 40 percent of Omoda and Jaecoo's global sales, and Chery, Europe's second bestselling Chinese automaker in July behind BYD, opened its first European hub and R&D centre in Barcelona in April.VOLVO ADDS SHARED ANIMAL HAZARD ALERTSA Volvo software update lets EX60, EX90 and ES90 cars use sensors and cameras to detect large animals such as deer and sheep, upload the location to the cloud and warn approaching vehicles, including those on the European Data for Road Safety programme, with added alerts for pedestrians, cyclists, roadworks and accidents ahead. Safety chief Åsa Haglund said the newer models' computing power makes this possible but that warnings must be trustworthy, since false positives deteriorate trust in driver-assistance systems.VOLTPOST ADDS CEILING AND SURFACE EV CHARGERSVoltpost has extended its Voltpost Air range beyond lamppost retrofits with ceiling-mounted chargers that lower retractable cables in parking garages and surface-mounted units for walls, pedestals and kerbside sites without poles. It claims installations take hours rather than days and can cut costs by up to 70%, though it has told Massachusetts regulators each charger needs 40A and dual-port units 80A, with some sites requiring power upgrades or a new meter.PLUG-IN SOLAR PANELS LEGALISED ACROSS GREAT BRITAINPlug-in solar panels became legal to buy and use across Great Britain on 27 August, with kits generating up to 800W, meeting up to 20% of a home's electricity use and saving up to £110 a year, after independent safety testing found compliant panels safe under a specification stricter than Germany's. Complete kits are expected to cost around £400–£600 initially and will be stocked by Amazon, Argos, Currys, B&Q, Screwfix and Wickes, with government assuming 15% of households pay for mounting help and 20% need minor electrical work.NIO CERTIFIED USED EVS START AT 26,900 EUROSNio's cheapest certified used EV in Europe costs 26,900 euros without a battery, which buyers instead subscribe to under Battery as a Service at 169 euros a month for 75kWh or 289 euros for 100kWh in Germany and the Netherlands, adding close to 7,000 euros over the remaining warranty for the larger pack. All cars are 2023 or 2024 builds with roughly two years of warranty left, drawn from Nio's own fleet and given full technical, cosmetic and structural inspections, original-parts repairs and no scheduled servicing for six months or 10,000 kilometres.APTERA SECURES UP TO $44 MILLION INVESTMENTAptera Motors has secured a strategic investment of up to $44 million from Shanghai Launch Automotive Technology, or Launch Design, covering fixtures, tooling, testing and pilot production for its first 40 solar electric vehicles at its planned Carlsbad, California site. The company is targeting the start of production in Q4 2026, with first vehicle bodies and chassis expected in October 2026.VESSEV RAISES $A27 MILLION FOR HYDROFOIL PRODUCTIONAuckland-based Vessev has raised $US19 million in Series A and follow-on funding led by Blackbird Ventures to scale production of its electric hydrofoiling vessels, grow its market team and develop onboard software and telemetry. The 2017-founded firm, which launched the 40-nautical-mile VS-9 in 2024 and has since added the VS-12, has delivery agreements in Sydney, Perth and Tasmania and named FlyTahoe as its first US customer, though its first Perth VS-9s only arrive in early 2027 pending classification and regulatory approval.

David Ullman is back and this week, we're talking about Frankenstein! Specifically the surprisingly faithful adaptation originally released as a TNT TV movie. Join us as we talk about the non-spurned Monster, psychic connections, and Victor's own "We belong dead" moment!Find more from David at ⁠⁠davidullman.net⁠⁠! (Or, for a more curated Frankenstein-specific experience, visit ⁠davidullman.net/frankenstein⁠.)Please rate, review, and tell your fiends. And be sure to subscribe so you don't miss future installments. Join us on Patreon at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/thefrankencast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Find all of our various links at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/frankencast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or send us a letter at thefrankencast@gmail.com. We'd love to hear from you!Your Horror Hosts: Anthony Bowman (he/him) & David Ullman (he/him). Cover painting by Amanda Keller (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@KellerIllustrations on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠).

If you trace Princess Diana's sapphire ring, Queen Mary's crown and the Koh-i-Noor back far enough, one name keeps appearing: Garrard. In this episode of Gem Pursuit, Matthew Weldon and Fenia Sigkoudi tell the story of Garrard & Co, Britain's oldest luxury jewellery house and the first official Crown Jeweller. The story begins in 1735 with master silversmith George Wickes, follows Robert Garrard's rise from stockkeeping assistant to owner of the firm, and explains how Queen Victoria's 1843 appointment placed Garrard at the centre of British royal ceremony. Matthew and Fenia look at what the role of Crown Jeweller actually involved, from making jewels for the Royal Family to maintaining and securing regalia used in coronations, state openings and public ceremonies. They also explore Garrard's work on the Koh-i-Noor, the Girls of Great Britain and Ireland Tiara, Queen Alexandra's Kokoshnik Tiara, and the sapphire cluster engagement ring chosen by Princess Diana in 1981. The episode closes by looking at Garrard's modern legacy, the end of its Crown Jeweller appointment in 2007, and the difficult balance between protecting a historic jewellery house and adapting it for a new audience. Key Takeaways - Garrard's story does not begin with a Garrard. The house traces its origins to George Wickes, a master silversmith working in London from 1735. - Location mattered from the beginning. The episode connects Wickes's West End position with royal and aristocratic access, and compares that logic with Boucheron's Place Vendome move and Courtville's own position in Powerscourt Townhouse. - Robert Garrard joined the business before giving the house the name it still carries. The transcript frames his move from stockkeeping assistant to sole owner as part of a familiar jewellery-house pattern: people, succession and trust shaping the brand. - A royal warrant and the Crown Jeweller role are not the same thing. A warrant can be held by several firms, while the Crown Jeweller is an appointed individual responsible for the Crown Jewels. - The Crown Jeweller role was practical as well as prestigious. The episode describes making jewels, maintaining existing pieces, resetting stones, visiting the Tower of London and guarding regalia when it appeared in public ceremonies. - Garrard's royal importance is not limited to one jewel. The episode references Queen Mary's Crown, the Imperial Crown of India, the Imperial State Crown, the Coronation Crown of Queen Elizabeth, the Koh-i-Noor and several major tiaras. - The Koh-i-Noor section shows Garrard's technical ambition and the changing taste around diamond cutting. After the diamond disappointed some viewers at the 1851 Great Exhibition, Garrard oversaw a high-risk recut involving Amsterdam cutters, a steam engine and 38 days of work. - The royal tiaras show two sides of Garrard's design language: the Girls of Great Britain and Ireland Tiara as a classic western royal tiara, and Queen Alexandra's Kokoshnik Tiara as a Russian-inspired "wall of diamonds". - Princess Diana's sapphire engagement ring gives Garrard a modern commercial legacy. Matthew connects the ring to the lasting popularity of sapphire cluster rings in the jewellery trade. - The end of Garrard's Crown Jeweller appointment in 2007 opens the wider business question of the episode: how does a house protect its historic identity while still adapting to a modern luxury market? www.courtville.ie www.gempursuit.com Get social with Courtville, follow us on Instagram, Facebook, and TikTok This podcast was produced for Courtville by Tape Deck

An email from a reader giving me feedback on the cost of making my pistachio and white chocolate cookies, got me thinking of economic baking ideas. This recipe for peanut brownies is just the ticket – easy to make, rich with protein from the egg and nuts, they're a filling little lunch box filler or perfect to have with a cuppa tea. Makes 20 Ingredients 125g butter 1 cup sugar 1 egg 1 ½ cups flour 1 tsp baking powder 2 tbsps. cocoa 1 cup roasted peanuts or other nuts Method Preheat the oven to 180C. Beat the butter and sugar until creamy, then beat in the egg. Sift in the dry ingredients, then stir through the nuts. Roll tablespoons of dough into balls and place onto baking paper lined tray and press slightly to flatten. Bake for 20 minutes. Cool on the tray for 10 minutes while they firm up, then transfer to a cooling rack. Make them your own Other nuts can be used – cashews, walnuts, or my favourite, tamari almonds. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Let's get one thing straight – I love New Zealand lamb! However, I'm not made of money, so I need to find clever ways to use the cheaper cuts or to stretch it further. Lamb shoulder chops are a great choice – easy on the pocket and full of flavour. Serves 2-3 Ingredients 4 lamb shoulder chops 2 tbsps. olive oil 1 medium onion, diced 2 cloves garlic ¼ cup wine, red or white 1 cup stock 1 cup crushed tomatoes 1 bay leaf 1 tbsp fresh thyme leaves (or use scant tsp dried) Pinch chilli flakes 1 tsp sea salt & ¼ tsp black pepper Zest from half lemon to serve Small handful chopped parsley to serve 50g parmesan to serve Mashed potato, pasta or polenta to serve Method Heat the oil, then brown the lamb chops in a large pot. Remove from the heat. Sauté the onions and garlic for 1-2 minutes in the same pot, then pour in the wine and simmer for one minute. Return the lamb chops and add in the remaining ingredients (barring those labelled ‘to serve'). Cover and simmer for one hour. Remove the lid and simmer for further 20-30 minutes or until the meat falls easily away from bone and the sauce thickens a bit. Use two forks to shred the meat away from bones. If there is an excessive amount of fat from the meat, spoon this off the surface of the sauce mix. Add meat back into sauce and heat. Spoon ragu over mashed potato or polenta or toss it through pasta to serve. Add zest, parsley and cheese and eat! Nici's notes Make a double batch of the ragu and freeze it for a future meal. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wednesday July 22, 2026

Pear and walnut bread Makes one loaf. 1 ½ cups plain flour ½ tsp baking soda ¼ tsp baking powder ½ tsp sea salt 1 heaped tsp ground cinnamon ½ cup chopped walnuts 125g butter, melted (or use oil) 1 large egg, lightly beaten 1 cup sugar 2-3 firm pears, grated to yield 1 cup 1 tsp vanilla extract Preheat oven to 175 C. Grease and line a 12cm loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon. Add walnuts and toss to coat. Set aside. In a medium bowl, lightly whisk to combine, butter, eggs and sugar. Stir in grated pear, and vanilla and stir to mix everything well. Pour pear mixture into dry ingredients and stir until just combined. Scrape batter into prepared tin and bake for 50-60 minutes or until bread is browned, risen and a skewer inserted comes out clean. Cool in the pan on a wire rack for about 10-15 minutes before turning out to cool on a wire rack, top side up. Serve slices as is or generously buttered. LISTEN ABOVESee omnystudio.com/listener for privacy information.

This lemon pudding never gets boring – it's tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not! Makes 4 ramekins or one larger pudding Ingredients 2 tbsps. butter, softened ½ cup sugar Zest from two lemons Juice of one lemon 2 heaped tbsps. flour 2 large eggs (or 3 small), separated 1 ¼ cups plain yoghurt (stale is ok) Whipped cream to serve Zest to serve Method Preheat the oven to 160C. Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter. Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine. Beat the egg whites until stiff, and gently fold into the above mixture. Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins. Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom. Serve with whipped cream and extra zest. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week Ben Burrell stood in for Dave Berry! Ben explained how he recently escorted a pigeon out of his house.... he also wanted to know what you're known to be the best at, and Matt revealed how he's the best at cooking eggs! Also, after the team took a trip to a Wickes carpark in Dunstable, Ben gave an update on their Human Table Football match!

Fresh Flounder with Capers and Horopito Butter Horopito is a native shrub, which is also known as the pepper tree, and it lends a lovely spicy flavour to flounder in this dish. Serves 6-8 Ingredients 3 fresh flounder 4 tablespoons butter, softened 3 tablespoons finely chopped parsley 2 tablespoons, capers ½ teaspoon horopito 1 teaspoon sea salt 1-2 lemons, sliced thinly Method Heat the oven grill to high. Lay the flounder onto a large shallow baking tray and make a few cuts in the grey side of each of the flounder. Mix together butter, parsley, capers, horopito, and salt, and rub this into the cuts and skin. Scatter over lemon slices. Grill on high for 12-15 minutes or until butter is bubbling and fins crisp a bit. Change the oven from grill to bake at 180C, and cook for a further 7-10 minutes or until flesh is cooked through. Squeeze some of the cooked lemon over and serve at the table! Nici's note: Horopito is great for relieving stomach aches and toothaches, and it is available from various specialty or online food stores. Try this one. Kūmara hashbrown with nasturtium salad I use the purple/red kūmara for this recipe as it's less watery and crisps up beautifully. Wild nasturtium leaves and flowers make a beautiful salad to go with this hashbrown. Serves 6-8 Ingredients 1kg red kūmara 1 large onion, grated ½ cup finely chopped fresh herbs – parsley, rosemary, sage etc ½ teaspoon each sea salt and horopito (or use black pepper) ¼ cup cooking oil ½ cup sour cream Juice from one lemon 2 cups small nasturtium leaves and flowers Method Heat oven to 200C. Grate the kūmara onto a clean tea towel or chux cloth, gather the edges and wring to squeeze out the excess moisture. Transfer the kūmara to a large bowl and add in grated onion, fresh herbs, salt, and horopito, and half the cooking oil. Stir to combine. Pour the remaining oil into an ovenproof pan or dish. Tumble in the hashbrown mixture to form an even layer. Don't press down, it will settle as it cooks. Bake for 30 minutes or until crispy and cooked through. Mix sour cream and lemon juice and spoon this over the cooked hashbrown. Top with nasturtium leaves and flowers and serve in wedges. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Wednesday June 24, 2026

Caramelised Pork Claypot Serves 2 300g cubed pork – use shoulder, pork fingers (which are belly), or chops 1 medium onion, sliced 1 carrot, chopped into lengths 1 tsp grated ginger ½ red chilli chopped finely Sauce: 2 tablespoons fish sauce 1 tablespoon dark soy sauce 1 tablespoons palm sugar or brown sugar 1 teaspoon sesame oil Lemon juice Splash rice vinegar (optional) Decent grind of black pepper Preheat an oven to 180°C. In a bowl toss everything together. Place in a clay pot or ovenproof dish with a lid. Add enough water to reach nearly halfway up the ingredients. Bake until the pork is meltingly soft and the sauce is syrupy - about one hour or a little longer. Take the cover off for the last 10 minutes to help it reduce and syrup up. Serve with rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Flautist Claire Wickes and jazz pianist Ashley Henry join Jeffrey and Anna as they add the next five tracks, exploring the association between music and chocolate, and digging into the Harlem Renaissance with the poet Langston Hughes and Cuban Negrismo, before marking the official longest partnership in pop.Producer Jerome Weatherald Presented with musical direction by Jeffrey Boakye and Anna PhoebeThe five tracks in this week's playlist:5-4-3-2-1 by Manfred Mann Dance of the Mirlitons from The Nutcracker by Tchaikovsky The Weary Blues by Langston Hughes Boda Negra by María Teresa Vera West End Girls by Pet Shop BoysOther music in this episode:Mississippi Goddam by Ashley Henry Knee Play 5 from Einstein on the Beach by Philip Glass Numbers by Kraftwerk 5,6,7,8 by Steps Moon River by Audrey Hepburn Dance of the Sugar Plum Fairy by Tchaikovsky

Shoulder chops make for an economical lamb meal and by slow cooking them you get tender, succulent meat every time and the lemons and capers provide a great foil for any fattiness in the lamb. Serves 4 Ingredients 4-6 lamb shoulder chops ½ cup white wine ½ cup stock or water 1 tsp dried oregano ½ tsp season salt and grind of pepper 1 lemon, skin on, thinly sliced 1 bunch baby carrots, washed 6-8 garlic cloves 2 tbsps. capers Method Preheat oven to 170C. Lay the chops flat in a roasting dish. Add wine and stock (or water). Season with oregano, salt and pepper, then scatter over lemons slices and garlic cloves. Add carrots in one corner of the dish. Cover tightly with foil and bake for one and half hours. Remove the foil, scatter over capers and cook for a further 20-30 minutes, uncovered, until the lamb is nicely browned and falling from the bones. Before serving, tilt the dish and skim the fat, leaving only the cooking juices to drizzle over meat. Serve the lamb with either mashed potatoes or pumpkin and/or boiled peas. Nici's Note: I like to cook fatty meat dishes ahead of time, then cool it down and skim the excess layer of solidified fat off before reheating and eating – it's a little bit healthier and less heavy this way. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Gluten-free baking can be hard to perfect because so much baking relies heavily on the gluten in wheat flour for structure. But there are so many different flours you can use —coconut, chickpea, almond, rice, tapioca, and more— and once you get the hang of it, it's easy! Start with these lovely cheesy bites. They're like a mini cheese scone and entirely moreish. Chickpea flour forms the base, so they're packed full of protein and whilst not exactly light and fluffy and calling out for jam and cream, they ARE super cheesy, rich and delicious! Ingredients 1 cup chickpea flour 1 level tsp baking powder ½ tsp salt 4 tbsps. chilled butter 1 cup grated cheddar ¾ cup Greek yoghurt Method Heat the oven to 180C fan bake. Line a baking tray with baking paper. Mix the dry ingredients in a large bowl or a food processor. Grate in butter if using a bowl, or cut into rough chunks if using a food processor and pulse until resembles coarse breadcrumbs. Add cheese and toss to combine, then add in the yoghurt and stir or pulse until it comes together to form a scraggy lump. Turn the dough out onto a floured bench and knead lightly and briefly. Take large tablespoons of the dough and roll into a ball before placing on the tray. Bake for 15 minutes or until puffed and golden brown. Serve warm or cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The future of young people in construction takes centre stage in this week's episode of Clive's Little Bit Extra!

This dessert is an easy French classic, and any fruit can be used really – raspberry, feijoa, peach, plum, prune, or the original, cherry. I'm using tamarillos as they're in season and warmed, they're absolutely gorgeous. Serves 4-6 Ingredients 3-4 tamarillos, scooped and sliced 5 medium eggs 8 tbsps. caster sugar + extra 5 tbsps. plain flour 2 tsps. vanilla extract 1¼ cup milk Cream to serve Butter to grease dish + extra Method Preheat the oven to 180°C and generously butter a large ovenproof dish. Scatter the tamarillos into the dish. Whisk the eggs with the sugar, then add the flour and whisk until smooth. Whisk in the vanilla and milk. Pour the batter over the fruit, dot some extra butter over the top, and bake for 30 minutes or so until just set in the centre, puffed, and golden. Serve with a final sprinkle of sugar over the top and drizzle with cream. Make it your own For a dairy free version, use plant-based milk. LISTEN ABOVE See omnystudio.com/listener for privacy information.

These are just the best weekend snack that everyone loves. They originate from Lebanon where they're called ‘arayes'. Eat them as a snack or with salad for a full meal. Makes 12 Ingredients 500g lamb mince 1 onion, grated 2 cloves garlic, grated 3 tsps each ground cumin, coriander, paprika ¼–½ tsp cayenne (optional) Small bunch of parsley, chopped ½ tsp sea salt 6 mini pita breads Olive oil for brushing Dipping sauce ½ cup plain yoghurt 2 tsp pomegranate molasses 2 tsps sesame seeds Method In a bowl mix the mince with onion, garlic, spices, parsley, and salt. Halve each pita bread and tease the layers apart (slightly warm the breads if needed). Take a tablespoon of the spiced meat and spread it into a thin layer inside each pita. Make sure it gets right to the edges. Press flat and brush each pita with olive oil. Heat a pan to medium and fry each filled pita bread until golden and meat filling is cooked. It doesn't take long as it's a very thin layer of meat. Mix all dipping sauce ingredients together. Serve warm pita with dipping sauce. LISTEN ABOVE See omnystudio.com/listener for privacy information.

EP [number] — Grimsey argues that corporate strategy starts with fixing leadership, not spreadsheets.Bill Grimsey unpacks why UK high streets keep failing and why most boardrooms still dodge the real work: leadership, confidence and clarity. Starting with Hong Kong turnarounds and ending with British town centres, he explains why strategy dies when leaders avoid the truth.The conversation covers motivating broken teams, mapping strengths instead of obsessing over threats, dealing with suppliers transparently, and why councils need 20‑year commercial plans to revive towns. It also dives into AI, customer experience, and the future of retail.What You'll Learn in This Episode:• Rebuild confidence inside a failing organisation• Map strategic strengths without wasting energy on distractions• Use transparency to improve supplier relationships• Assess whether your town's leadership structure is fit for purpose• Apply AI to improve customer experience rather than cut cornersThis episode is for UK operators who want a practical view of strategy from someone who has actually rebuilt failing businesses.*For Apple Podcast chapters, access them from the menu in the bottom right corner of your player*Spotify Video Chapters:0:00 Why the UK high street keeps failing1:29 Fixing leadership before strategy4:39 Park'n'Shop Hong Kong turnaround11:04 Customer experience vs efficiency17:25 AI's real value in business23:10 Supplier relationships and transparency27:58 Turnaround at Wickes33:50 Trust, confidence and respect40:48 Business rates and tax structures52:17 The Grimsey Reviews and town strategy1:02:20 Independent retail: what works now1:12:09 Tech, delivery and the future of retail1:18:55 Pedestrianisation and town experience1:20:41 Closing thoughtsWatch and subscribe to us on YouTubeFollow us:InstagramTikTokLinkedInTwitterFacebookIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.me

On every trip to Bali I look forward to eating pisang goreng, aka banana fritters. Nearly every menu features this popular street snack, but the best place to buy them is at a roadside cart that starts setting up late afternoon. They're easy to make at home and dirt cheap. Serves 4 Ingredients 1/3 cup rice flour 2 tbsps tapioca flour or cornflour ¼ tsp baking powder 2 tsp palm sugar or brown sugar ¼ tsp salt ½ cup water Oil for frying 3 bananas Honey, ice cream, cinnamon, sugar, etc to serve Method Mix dry ingredients with enough of the water until you have a thin batter. Let it rest for a minute while you get the oil hot, as it will thicken a bit more. Heat oil in a small pot – aim for about 5cm depth. Cut the bananas on the bias, each into about 4-5 pieces. Fry in small batches. Dip each slice to fully cover in batter, letting any excess drain off, and then carefully lower it into the hot oil. Do a few at a time. Turn once golden and fry until crispy and fully golden on both sides. Drain on a wire rack. They will stay piping hot as you cook the rest. Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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.

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

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.

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.

Wednesday October 8, 2025