Podcasts about Wickes

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/ 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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