Podcasts about Wickes

Today, we tackled the question looming over every UK tradesperson: Does construction and the Trades Need a Better PR Campaign? With the skills gap only getting bigger, does the UK construction industry's reputation need to change to attract more young people and change people's opinions on the trades? Clive joins DIY SOS star Nick Knowles and bricklaying tutor Jeremy Hara to tackle the perceptions facing tradespeople and the impact on attracting young talent. Plus, of course, we've got the pub lunch quiz and 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 shoulder season meal – not too hearty but not too fresh either, perfect for these interim months between Winter and Summer. Serves: 4-6 Ingredients: Olive oil 6 chicken thigh portions, bone in, skin on 500g red seedless grapes 6 cloves of garlic ¼ cup red wine vinegar ¼ cup stock Sea salt and black pepper Handful of thyme and rosemary Method: Preheat the oven to 200°C on fan bake. In a large roasting dish, drizzle over some olive oil and arrange the chicken skin side up. Arrange the grapes around the chicken and scatter over the garlic and white wine. Season well with salt and pepper and drizzle over a generous amount of oil. Scatter over the rosemary and thyme, cover with foil and then pop into the oven to roast for about 40-45 minutes or so. Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through and the skin is golden brown and crisp. Serve with salad and crusty bread. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Today it's lighthearted Thursday, where we like to have a laugh, so today we asked: in your wildest dreams: what would you do if you weren't in the trade? What if you never picked up a spanner... never laid a single brick... never wired up a socket? Where would life have taken you instead? Rock star? Professional golfer? Ice cream seller in Ibiza?Today, we were daring you to wonder, if trade wasn't your path, what would be?There's been no judgment from us, just good vibes and big imaginations! We heard great responses from across the country. Our good mates at Wickes helped someone out in need and we heard from one of our Citreon Trade Families too, so it was a busy show!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/ 

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

Today, we tried to settle the most important debate of the season for any UK tradesperson: Are you still rocking the shorts on site?

Today, we tackle the question every UK tradesperson is asking: Is the sustainable home a reality, or just wishful thinking? According to NatWest research, a massive 65% of homeowners are planning green upgrades in the next decade. However, there's one major hurdle: the cost! So, are people actually putting their money where their mouth is, or is it just a dream? We spoke to sustainability champion Phil Davis and General Builder Noal Bardle to get find out what customers are really asking for, from basic insulation installation to high-value projects like heat pumps and solar panels.Plus, of course, we've got the pub lunch quiz and 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 a piece of kit that has truly earned its place in your arsenal. Whether it's a time-saving upgrade or a surprise game-changer, we want to know what's been your must-have purchase this year! Did you finally splurge on that premium cordless drill? Or did a small, cheap gadget become your new site essential? We spoke with Will the Roofer and Alice Illidge, AKA Little Miss Heating & Plumbing, to get their honest reviews on their top tools worth the money. Would they recommend it? Plus, there's also the Pub Lunch Quiz for a shot at 6 points, and catch the best messages from the UK trade community. 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/ 

The UK construction industry is fighting a significant skills drain. Over the last 5 years, 150,000 workers have left the industry due to retirement, and a quarter of current tradespeople plan to retire within the next 5 years. This means that the skills gap is only getting bigger. So Today, we wanted to know if you are thinking about retiring and if so, what your exit plan is. Do you intend to leave your business to your family or sell it? We're joined by Will Emerton, a roofer whose family business has been running for over 100 years, and Brian Denet, a third-generation painter and decorator. Plus, there's also the Pub Lunch Quiz, and you will hear the best messages and stories we received from tradespeople across the 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/ 

Wednesday October 8, 2025

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

Who's the Jamie Vardy of your jobsite? Today it was Lighthearted Thursday, so we asked all our listeners to compare themselves to a famous footballer. Maybe you have the looks of David Beckham, are unpredictable like Bruno Fernandes or are just never on the ball (We aren't mentioning a name for that one)! Plus, a vital conversation on World Mental Health Day. Jack Edwards speaks with the Steel Blue team about their support for the Fix Foundation and the importance of addressing mental health in the construction industry. Don't miss the Pub Lunch Quiz for a shot at six points! And you will hear some of the 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/ 

On this episode of Talking Shop, we are joined by Sarah Taitt, Chief Property and Services Officer at Wickes. Sarah shares the story of her career in retail, from early lessons and mentors to stepping into senior leadership. We discuss the authentic company culture at Wickes and how it helps prepare its talent for future success, how best to foster the skills needed to progress into executive roles and why championing social mobility and diverse talent pipelines is essential to the future of retail.

Tired of UK Winters? We might have the answer, as we were looking at moving to Australia as a UK tradesperson today. The South Australian Government is making a significant effort to recruit skilled British tradespeople due to high demand for construction workers. With the UK's high cost of living and the appeal of beaches, easier winters, and high demand for tradespeople that South Australia offers, is the move down under the best way through life? Hear the moving story of Bricklayer Sammy Cook and get exclusive insights from Louisa Newstead, Director of Population and Migration (South Australia Government). Plus, you'll hear all the best messages from Tradespeople up and down the country, 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/ 

The UK Construction market is surging, with the workloads of many tradespeople increasing by over 25%! But as every tradesperson knows, the massive skilled labour shortage is now the biggest thing holding back projects. So today we wanted to know, with such high demand, how your trade business plans to manage the influx? We want to know how the demand for UK builders is affecting your pipeline. Are you turning away profitable work, or do you still need a few dates booked in to feel it's been a good year? Have clients already hit you with the classic, "Can you be done by Christmas?" or asked why there's such a long wait?We're joined by expert trade business owners, Martin Daly and Steve Grey, who share their strategies for handling the end-of-year frenzy. Plus, there's the Pub Lunch quiz for your chance to grab yourself 6 points, and you'll hear all the best messages we received from the construction community.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/ 

Do you get abused by motorists just for driving a van? If you're a tradesperson its very likely that you know the feeling. So today, with a new survey stating that a shocking 78% of UK van drivers face negative behaviour from other motorists! We're asking: Is this abuse really happening to you? Do you feel forced to change your driving just because you're in a commercial vehicle? Are other drivers really quicker to beep at a van? And we want to hear about the absolute worst road rage incident you've ever experienced!We were joined by Nicola Dobson, Managing Director of Peugeot UK, and John Cruickshank, a tradie with a hilarious road rage story.Plus, there's also the Pub Lunch Quiz for a chance to grab 6 points, and we'll be sharing 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 celebration of Vegetarian Month, this dish of cannelloni filled with mushrooms, tomato, spinach, and lentils and covered with a creamy cheese sauce is divine! Serves one Ingredients 2 tbsp olive oil 1 small onion, diced 1 large portobello mushroom, chopped roughly ½ can crushed tomatoes ½ teaspoon dried thyme ½ can lentils, drained 1 cup shredded spinach 4 cannelloni pasta tubes Topping 1/3 cup crème fraiche 1/3 cup liquid stock or water 1/3 cup grated cheese Salt and pepper to season Method Heat oven to 180 C. Grease a small oven-proof dish that will fit the pasta tubes snugly. Make the filling by heating the oil in a pan and cooking onions and mushroom for 3-4 minutes until softened a bit. Pour in tomatoes and thyme and heat until it simmers. Add in lentils and spinach and cook, covered, until the spinach is wilted. Remove from the heat. Take each pasta tube and stamp it into the filling repeatedly until the tube fills with the filling. Fill from both ends if you like. Lay filled tubes into the prepared dish. Loosen the leftover filling with a splash or two of water and pour this in and around the cannelloni. Whisk the creme fraiche, stock, and half the cheese together. Season. Pour over the pasta. Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining cheese on top and cook for a further 10-15 minutes until it's golden and bubbling and the pasta is tender. Serve with a simple salad. Other filling ideas: Spinach, ricotta, and chilli flakes Mashed pumpkin, parmesan, and caramelised onion LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today it was Lighthearted Thursday, where we like to have a laugh, so today I wanted to know what your biggest workplace frustration is! Is it something clients do? A stupid site rule? Or maybe a colleague is trying to mess with the Radio? 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/ 

When working in the trades having a good relationship with the client can make all the difference. However, some relationships can be harder to build than others, particularly those with the younger generation. Research shows that those under 35 are likely to steer clear of casual conversation and are also the least likely to offer drinks and even let the tradesperson use the toilet. So today I want to know how do you build relationships with younger customers? Do you try to start the conversation? Or do you even bother? We Spoke to Andy Cam and Enda Murphy to hear how they think we can build more meaningful realtionships with clients.Plus theres also the Pub Lunch Quiz and you will hear the very best messages we recived from around the country. 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/ 

Research states that 50% of plumbers have increased their prices, while the average fitting price has fallen by 10%. So today I wanted to know what you're doing with your prices. Are they moving? And how do you know when to adjust them? We spoke to kitchen fitter Reece Stewart and Plumber James Lawrence to hear how they have been tackling pricing. Plus, there's the pub lunch quiz for your chance to grab yourself 6 points, and you'll hear all the 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/ 

Prostate cancer affects 1 in 8 white men and 1 in 4 black men, killing 12,000 every year – yet it remains the most common cancer without a national screening programme.So today we were raising awareness for prostate cancer.I wanted to find out what the signs are and share why it's so important we're aware of it!We were joined by Errol McKellar NBE and Chris Powell NBE to hear why it's so important that we all understand what Prostate Cancer is and why you should get checked!Plus, there's the pub lunch quiz for your chance to grab yourself 6 points, and you'll hear all the best messages we received.Want to learn more about prostate cancer? Check out these sources:Errol McKellar Foundation - https://www.theerrolmckellarfoundation.com/Prostate Cancer UK - https://prostatecanceruk.orgCatch 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 this episode we discuss Associated British Foods, Dunelm, Barratt Redrow, Supermarket Income REIT, Next & Wickes$abf $btrw $dnlm $supr $nxt $wix#abf #btrw #dnlm #supr #nxt #wix

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

Today it was lighthearted Thursday, and with Ford Transit turning 60 today! I wanted you're best van stories.Is it a core memory from your first van? A weird thing you keep in your glove box? Or something else! 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/ 

Last week, the CITB announced the Top 100 most influential women in construction. However, with just 15% of the construction industry made up of women and less than 2% in the skilled trades, Today I wanted to tackle the big question of how do we get more women into our industry?In order to close the skills gap and meet the housing targets, it's vital that women and girls start to show interest in and begin careers within our industry. But how do we increase the appeal?We spoke to Apprentice Connie Pawsey and successful Plasterer and business owner Steph Leese to hear their opinions. Plus, there's the pub lunch quiz, and you'll hear some of the 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 the plans to reduce the CITB's Training Fund.For many businesses, the fund is vital to grow their teams and improve their skills. However, the fund is being replaced by short-term training schemes that require employers to pay 30% of the cost! Today, I wanted to discuss the effect this could have on our industry. Is it a good move to upskill the industry as quickly as possible? Or will it just increase the skills gap and result in substandard work? We spoke to Deb Madden from CITB and Yorkshire Independent Roof Training Group (YIRTG) Officer, Denise Cherry, to hear their views.Plus, there's the pub lunch quiz and you'll hear all the 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/ 

As summer comes to a close and winter approaches quickly, I wanted to discuss how the changing seasons can affect your business today. Is your workload changing? Are you having to adjust the way in which you work?  Does the cooler weather help you or is the rain making your work take longer? We were joined by Brickie Charlie Collison and Landscaper Jamie Johnson to discuss the seasons and work! Plus, there's the pub lunch quiz and you'll hear all the 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 spring I start to get impatient for those gorgeous summer fruit. It's then that I'll resort to using tinned fruit, and New Zealand peaches are some of the best you can get. Makes 20x30cm tray Ingredients 200g butter 1 cup sugar 1 egg 1 tsp vanilla 2 cups plain flour + extra 1 tbsp 2 tsp baking powder 1 can tinned NZ peaches, drained and fruit chopped 1/3 cup sour cream Method Preheat oven to 175 C. Line a Swiss roll tin. Cream the butter and sugar and then beat in the egg and vanilla. Mix in 2 cups flour and the baking powder and press all but ½ cup of the mixture into tin. Scatter the chopped peaches over the base. Add the extra tablespoon of flour to the remaining dough and mix together. Strew this over the fruit and dab teaspoons of sour cream over the top. Bake for 45 minutes or until top is golden. Leave to cool and slice either into fingers or squares. Serve warm as a dessert with whipped cream or ice cream or keep airtight in fridge and eat as a slice. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today it was a lighthearted Thursday, where we like to have a laugh, so today I wanted to know what you always forget. Is it your Keys? Could it be a tool? Is it the client's name? Or maybe it's where your latest job actually is?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/ 

Earlier this month, Amada Martin announced that Labour's new sentencing Bill 2025 would change how the courts view tool theft. This means that when sentencing thieves, courts will take into account the full impact of tool theft, including lost livelihoods, business disruption and mental health impacts. Additionally, sentences will supposedly be more brutal and heavily restrict the freedoms of those on community sentences. So today I wanted to discuss tool theft once again. I wanted to find out exactly what this means, when we'll see it start having an impact and what the next steps will be in preventing tool theft. We were joined by Amanda Martin to get an insight into what this means and how it's progressing within parliament, and Steve Baker to hear what he thinks needs to be done.Plus, there's the pub lunch quiz, and you'll hear all the 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 First Aid on-site. The official standards state that there must be one first aider on site for every fifty workers, and sites with fewer than five workers don't need an official first aider on site. But is that good enough?Should first aiders be more readily available on site? Plus, what measures do you have in place in case of the unthinkable if you work alone? We were joined by builder Mark Corby and Lisa Sharman from St John Ambulance to talk about why first aid is important on site! Plus, there's the pub lunch quiz, and you'll hear the very best messages we received.Want to learn First Aid for free this September, or find out More about St John's Ambulance: https://www.sja.org.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/ 

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

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

Today it's was lighthearted Thursday, where we like to have a laugh, so today I want to hear what you think is the most useless tool on site? Is it some gadget one of the lads has seen on social media, the microwave or even the apprentice!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 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/ 

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

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

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

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

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

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

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.

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.

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.