Podcasts about Wickes

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

Today was lighthearted Thursday and we were getting in the mothers day spirit. I asked you all to send in shout outs for mum and also reminded you to sort your mothers day plans out - if you haven't already!We surprised retired handyman Mick with our good mates at Wickes! Plus we also had the pub lunch quiz for your chance to grab yourself 6 points - enjoy!

Chance sat in for the big man today and he was asking what's the best thing about your week. Is it your weekly visit to Wickes? That food truck you didn't expect to be next to the site or just a really unique job? Well we were joined by George McKenchie and Reece Stewart to find out what's making their week plus you'll also hear all the best messages we received and you can also play the pub lunch quiz for your chance to grab yourself 6 points - enjoy!

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

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

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

Today was Lighthearted Thursday and I wanted to know, if you only had to work 4 days a week what would you do with the extra day - would you start a new hobby, start a passion project or something else? Went through loads of messages from all of you with your own Ideas. Plus we also surprised  Benny with the Wickes effect and of course there's also the pub lunch quiz for your chance to grab yourself 6 points - enjoy!

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

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

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

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

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

When NZ green beans are in season, I love to make this salad to have on standby to have with everything! It's divine and whilst canned beans work just fine, if you go the extra mile and cook your beans from scratch you won't be sorry. Makes 5-6 cups Ingredients Salad 2 cups sliced green beans 3 cups soaked and cooked beans (or use canned) ½ red onion, sliced very thinly  1 cup diced red, green or yellow capsicum  ½ cup diced cucumber, skin on ½ teaspoon sea salt ¼ teaspoon ground black pepper  Dressing ¾ cup sugar — any will do, I use white! 1 cup apple cider vinegar ¼ cup olive oil Method Lightly cook the green beans by pouring boiling water over them and leaving them to sit. Simmer the dressing ingredients together until the sugar has dissolved then set aside to cool. Toss all the salad ingredients in a big bowl or container, pour over dressing and chill until ready to eat. It will last for at least a week in the fridge, and you can keep adding to it as vegetables come to hand or out of the garden! Nici's Note You can use canned beans, if you wish, though they tend to be mushier than I like — but they are irresistibly convenient!  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness. This tart is just divine and works with pretty much any variety of plum. It's not too sweet so I find that people who claim not to have a sweet tooth love it! Serves 6-8 Ingredients Base & topping 1 ½ cups plain flour 100g ground almonds 2 heaped tbsps. raw sugar 1 tsp baking powder 75g butter, chilled 1 medium egg Filling 400g ricotta 2 tbsps. sugar 75mls sweet dessert wine Zest of a lemon 6-8 plums Method Heat oven to 180 C. Grease a 26cm ceramic pie dish. In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched. Press a little more than half this mixture into the base and up the sides of prepared dish. Chill. Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don't mind a few lumps of ricotta. Pour mixture into chilled crust. Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool. Serve at room temperature or chilled. Nici's note: This tart keeps well for a few days in the fridge, and it even improves with time. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The first courgettes from the garden are cause for a celebration. Not so the marrows that sneak up on you later in the season when you are heartily sick of grilled courgette and the neighbours are getting tired of you offering them as gifts! Here's some surprising and delicious ways you can use them. Creamy salad or steak sauce Makes about ¾ cup Ingredients 1 cup chopped raw courgette ¼ cup olive oil (or use iced water) Handful of basil leaves or parsley or other herb you like Decent squeeze of lemon juice or some other acid like vinegar Salt & pepper Parmesan cheese (optional) Method Blend it all together to a creamy, light green sauce and pour over salads or bbq meats. Store in the fridge for up to a week. Fresh fruit ice cream Freeze chopped courgette and use equal portions of it with a frozen fruit (berries or mango are good) to blend to a smooth gelato-like ice-cream. Feel free to add some sugar or other flavourings and/or some liquid (not too much!) like coconut milk or cream / cream / water to help the blender out. Best eaten straight away and from a cone. Smoothies A lot of people load up smoothies with banana from the creaminess, but frozen courgette does the same without the sugar. Magic! Somebody also told me that you can make jam with them but I've yet to test this theory :) LISTEN ABOVE See omnystudio.com/listener for privacy information.

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it's just gorgeous. Makes a 23cm cake. Ingredients 1 cup pitted dates 1 cup boiling water 1 teaspoon baking soda 130g butter ½ cup white sugar ½ cup brown sugar 1 large egg 1 ¼ cups plain flour 1 teaspoon baking powder Pinch salt ½ cup dessicated coconut 1 cup peeled and diced feijoa Coconut topping: 1 cup shredded coconut 1/3 cup brown sugar 1/3 cup milk 50g butter Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together. 4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a textIn episode 149, Ring the Doorbell, Lovdev's late but delivers plenty of entertainment! Featuring a new Confessions segment where someone really stinks, a fascinating story about whales and oarfish, and a dilemma at the Barpaga residence.Support the show

Christmas Trifle Cake Peach, raspberry & blueberry trifle cake There is nothing more satisfying to me than a chilled, cooling trifle on Christmas day. Made into a beautiful cake this one is an absolute showstopper yet because it's made a day ahead and is truly easy to assemble it's completely hassle-free! Serves 10-12 2 store-bought trifle sponges 75mls sherry 600mls thick custard - make your own or store-bought is fine, just make sure it's thick 2 cups sliced peaches (tinned will do if fresh ripe ones are not to be found) 1 punnet each raspberries and blueberries 300mls cream, whipped ¼ cup slivered almonds Icing sugar for dusting Line a 20cm springform cake tin with baking paper, extending the height of the sides using a baking paper collar. Cut one of the sponges through the middle so you have one thick and two thinner sponge cakes. Cut them to fit the shape of your tin. Place the thick sponge into the base of the cake tin. Drizzle with 1/3 of the sherry then spoon over a larger of custard. Top this with peach slices arranged continuously around the edge and scattered in the centre. Scatter over 1/3 of the raspberries. I squish them a bit as I like the look of them bleeding into the custard filling. Add a second layer of sponge and repeat; sherry, custard, fruit. Top will a final layer of sherry-soaked sponge. Press it down semi-firmly, cover (I use a dinner plate over the tin) and chill overnight. Just before serving, spoon over clouds of fresh-whipped cream, blueberries (some cut, some left whole) and the remaining raspberries. Scatter over almonds and dust with icing. Use a sharp knife to cut into wedges to serve! Nici's note: Replace the sherry with orange juice to cater for children if you like (or just deem it out of bounds for them!) and you can use any fruit you like really as long as it's well-ripe for maximum flavour and ease of cutting. LISTEN ABOVE. See omnystudio.com/listener for privacy information.

PRWeek UK journalists give the lowdown on their favourite brand campaigns of 2024 in the latest edition of the Beyond the Noise podcast.Campaigns for McDonald's, Carlsberg, Iceland, Thomas Cook, Wickes, Dove, O2 and Curry's are among those under the microscope in this episode.PRWeek's weekly Beyond the Noise podcast looks at some of the biggest issues affecting communications and PR. Download the podcast via Apple, Spotify, or listen on your favourite platform.PRWeek's John Harrington (UK editor), Siobhan Holt (news editor) and Eliza Wiredu (reporter) each discuss their top three activations from the past 12 months.The team analyse what the campaigns tell us about major trends as 2025 approaches. Newsjacking, brand collaborations, AI and purpose are among the themes examined.They also look back at the best campaigns for each month of 2024, as chosen by PRWeek readers.Finally, the journalists indulge in some irreverent festive spirit, answering pressing Christmas cracker questions including: would you rather be Spider-Man or Batman? Hosted on Acast. See acast.com/privacy for more information.

I'm still stuck on turkey for Christmas! I never think we'll include it in the menu but in the end it just screams ‘festive season', and I can't resist. How to keep the darn thing from drying out? Stuff stuff under the skin of the breast – herb butter, chopped spinach, sausage, bacon. Consider using a large oven bag to cook it in. Rest the cooked bird on its breast so that the juices all run into the white meat. Brining can work too, but who has the time or fridge space to do it! Stuffing: Breadcrumbs as a base with herbs, onions etc – make sure you soak the crumbs in milk. Sausage or ground meat Rice & mushrooms Chorizo and corn bread Consider a punch of sweetness like currants, apples or cranberries. Gravy: The roasting dish scrapings are your best friend, so always add in some halved onions and oil at the start of the cooking. Once cooked, remove the turkey and set aside to rest. Sprinkle ¼ cup plain flour into the roasting dish, mix to a paste with the fat and pan scrapings. Add a splash of wine or bubbles and simmer for 1 minute then add in stock, vege water or plain water and seasoning and whisk or stir for 5-6 minutes until you have a dark, lump free gravy. Leftovers: Make a pie. Fry turkey meat and leftover veges in a pan, drizzle in some pomegranate molasses and once a little crispy scatter over some lettuce or baby spinach leaves for a fab salad. Serve lettuce, warmed turkey and gravy in soft white rolls. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The magic of ice cream in a cone is never lost on me and with this vegan version you can keep everyone happy this summer. The mangoes are perfect right now – pricewise and ripeness. Get them while you can and make this creamy ‘ice cream'. Ingredients: 1 cup chopped & frozen mango 1 large banana, chopped and frozen 2 tbsps. coconut cream or milk Coconut to serve Passionfruit syrup to serve Method: You do need a blender to make this recipe, though a food processor may do the trick too. Place your ingredients into the blender and pulse until it is smooth and creamy (it's the banana that gives it this gorgeous texture), then either serve immediately or freeze in containers. It will freeze to quite hard so give it 30 minutes to soften for optimal scooping. Scoop into cones and garnish with whatever you fancy, but I love the tropical flavours of mango, coconut and passionfruit but go wild with whatever you like – popcorn, sprinkles, crushed crunchie bars, freeze-dried fruit… Nici's note: By keeping a stash of chopped, frozen fruit in a container in the freezer you're only ever 10 minutes and a blender away from ice cream! LISTEN ABOVE See omnystudio.com/listener for privacy information.

This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family. Serves 6-8 Ingredients 3 - 4 very large onions 450 g fresh washed spinach or silverbeet 275 g ricotta 2 eggs 50g Parmesan cheese, grated a good pinch of thyme or oregano salt and pepper   Sauce 250ml cream 450g tin of tomatoes cayenne pepper and salt   Method Preheat the oven to 180 C and butter a large oven proof dish. Cut the onions (with the skin still on) from top to bottom only half way though, through to the heart. Put them into a large pot of boiling water and simmer for 20 - 25 minutes. They will have opened up a little. Remove from the pot and let cool. Now parboil the trimmed spinach or silverbeet until wilted then strain and squeeze all the water from it. Chop. Mash the ricotta, eggs, cheese and seasoning then add the chopped greens and set aside. Now the fun part....stuffing the onions: Remove the skin off the onions and separate the layers of onions - you should get 6-7 layers from each onion, place them on a tea towel to drain. The hearts of the onions can be chopped finely and added to the stuffing. Place a spoonful of stuffing (don't overstuff) on each onion section and roll up and place seam side down in your oven dish so that they all fit snugly. Now puree the tomatoes and whisk together with the cream and seasonings and spoon over the onions to coat them. Bake for 45 minutes and spoon over more of the sauce if they look as though they are drying a little. Lovely served with a salad. LISTEN ABOVESee omnystudio.com/listener for privacy information.

I've found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you're away. Fungi pizza bread Ingredients 1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar  ½ cup crème fraiche ½ cup grated cheese - I used parmesan 2 cups sliced mushrooms Sprigs of rosemary or thyme Drizzle of olive oil  50g blue cheese, crumbled Fresh herbs to serve - I used parsley Method Heat BBQ or oven to 200 C.  Use a serrated knife to remove the top crust off your bread.  In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs. Season with salt and pepper. Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden. Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley. Slice, eat and enjoy!   Other toppings in place of the mushrooms: Prawns, dill, chilli sauce & squeeze of lemon Grapes, honey and flaked almonds Chopped bacon or ham & pineapple Pork & fennel sausage pieces & olives LISTEN ABOVE See omnystudio.com/listener for privacy information.

We present Frankenstein! The 1992 TV Movie version starring Patrick Bergin as Dr. Victor Frankenstein! Yes...the Patrick Bergin from Sleeping With the Enemy starring Julia Roberts! He was also in Patriot Games with Harrison Ford! The Monster in this version of Mary Shelly's novel is played by none other than Randy Quaid! Yep...Randy Quaid who played Cousin Eddie in the National Lampoon Vacation Films! Randy holds his own here as the Monster. He is no Boris Karloff or Christopher Lee, but he does a better job than Robert De Niro! David Wickes wrote and directed this TV movie. Wickes also brought us a Jekyll and Hyde TV movie and a Jack the Ripper mini-series starring Michal Caine! Is this the closet screen version of Shelly's novel? No, but it is better than Kenneth Branagh's version! Join us for Frankenstein the 1992 TV movie version! Plot: Dr. Victor von Frankenstein (Patrick Bergin) creates his creature (Randy Quaid), who escapes into the countryside to find that humanity has only pain and sorrow for him. However, a psychic link between created and creator draws the two ever nearer until their paths must inevitably cross again.

It's a good idea with a long weekend to make a big batch of some staples that can be eaten for lunch or dinner, dressed up of down. This rice salad is the perfect example; serve it with smoked salmon or a steak or teriyaki chicken or just on its own. Makes about 6 cups Ingredients 4 cups cooked brown rice or sushi rice 1 cup shelled edamame beans (avail in frozen section of supermarket) ½-1 telegraph cucumber, sliced thinly 3-4 radish, sliced thinly 1 cup pickled mushrooms – see below Options to add – tuna, hot smoked salmon, shredded carrot ¼ cup store-bought roasted sesame dressing Squeeze of lemon juice Black sesame seeds to serve Method Toss all of the ingredients together (hold some radish and the sesame seeds back, to garnish), tumble onto a serving plate and drizzle over sesame dressing, some of the mushroom pickling juices and the lemon juice. Scatter over remaining radish and sesame seeds to serve. Pickled mushrooms Makes one jar Ingredients 200g brown button mushrooms, thinly sliced 1 tbsp finely diced onion 1 tsp grated ginger 1 tsp brown sugar 75mls rice wine vinegar 1 tbsp soy sauce Boiling water Method Cram sliced mushrooms, onion, ginger and sugar into a jar. Pour over rice wine vinegar, soy sauce and then boiling water to cover. Leave for 2 hours or overnight. Seal and keep in fridge until ready to use. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I make a few versions of the mighty hummingbird cake but this is an easy, light, manageable version. I like to describe this cake as a banana cake that goes on a Jamaican holiday. Serves 8-10 Ingredients 1 ½ cups plain flour ¾ cups brown sugar ½ cup desiccated coconut 1 heaped tsp cinnamon ½ tsp each baking powder and baking soda 2 medium eggs ¾ cups oil – I used grapeseed oil 2 ripe bananas, mashed – about 2 bananas 1 cup crushed pineapple + ¼ cup juice Brown butter cream cheese icing 100g butter 250g full fat cream cheese 1 – 1 ½ cup icing sugar Method Heat oven 180 C. Grease and line a 23cm cake tin. Take two bowls. In one put all the dry ingredients – flour, sugar, coconut, spices and raising agents. Whisk together. In the second bowl, beat together eggs, oil and bananas. Pour this mixture into the dry ingredients, add the crushed pineapple and the juice and stir to combine. Scrape batter into the tin and bake for 45-55 mins or until a skewer inserted comes out clean. Rest for 10 mins then turn out onto a cooling rack and cool completely. Make the icing Melt butter in a small pot until it splutters. Keep cooking until the spluttering subsides – 4-6 minutes – then it will begin to foam and brown. Cook, watching carefully, until it is browned and gives off a wonderful nutty aroma. Cool completely. Beat cream cheese and browned butter and add the icing sugar gradually. Beat until smooth. Split the cake through the middle and fill with half the frosting, using the remaining for the top of the cake. Serve and eat! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Bored of making the same old recipes? Is cooking becoming more of a chore? You might be stuck in a rut. Fortunately, Nici Wickes has some advice on how to pull yourself out and get back into the swing of things. She recommends checking out cookbooks or magazines for some new recipes, eating out or trying new restaurants for some inspiration, and of course, taking a look to see what interesting things may be tucked away in your cupboards. LISTEN ABOVE See omnystudio.com/listener for privacy information.

I sit down with the delightful Nici Wickes, a beloved cookbook author with a talent for making culinary adventures accessible and joyful, as she shares her wisdom on no-fuss cooking, building confidence in and out of the kitchen, and her latest book ‘More from A Quiet Kitchen.' We tackle body image and health, confronting societal expectations, and shifting our focus from our appearance to our wellbeing along the journey to ageing with self-acceptance. Nici also gets real about prioritising mental health as we explore themes of solitude, self-expression, and the serenity found in cooking for oneself.  Whether it's in the kitchen, navigating boundaries, or finding peace in the chaos, this conversation is a heartfelt invitation to celebrate ourselves and savour some of life's simplest pleasures. Song credit: Korimako, Performed by Aro, Written by Emily Looker and Charles Looker and published by Songbroker.

Spring is a funny old time for fresh fruit. The apples and pears have been in cool store forever, rhubarb can be temperamental and scarce, and the berries and stone fruit are not nearly ready, so we're left with the trusty banana. I love my banana cake studded with walnuts and sultanas but you can also leave them out if you prefer. Ingredients 125g butter, softened ½ cup sugar 2 medium eggs 2 large, ripe bananas, broken into pieces Drizzle of golden syrup or maple syrup 70g walnut pieces  ½ cup sultanas 2 cups self-raising flour ½ tsp cinnamon ¼ tsp baking soda 2 tbsps plain Greek yoghurt Splash of milk if needed – see note Method Heat oven to 180 C. Grease and line a large loaf tin. In a standing mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add a drizzle of golden/maple syrup, the banana pieces, walnuts and sultanas to the creamed mixture. Sift in the self-raising flour, baking soda and cinnamon and gently beat or stir to combine. Don't over mix but make sure there are no remaining pockets of flour either. Stir in the yoghurt. If it's too stiff a splash of milk might be useful too. Scrape the batter into the tin. Bake for 45 minutes, or until a skewer comes out clean when placed in the centre. Leave to cool. Note Having made this loaf cake many times I can attest that sometimes the batter is a little stiff, other times not so. It's likely due to the size of the eggs, the variance in the temperature of the butter or the thickness of whatever yoghurt I'm using. I aim for a dropping consistency so if it errs on the stiff side, stir in a splash of milk to make it more manageable. LISTEN ABOVE See omnystudio.com/listener for privacy information.

A quiche is a fabulous vehicle for asparagus and it makes a fabulous lunch or dinner.   Serves 4-6     Ingredients   1-2 sheets short crust pastry   5 large eggs   ½ cup grated cheese   ½ cup cream (can use milk)   ½ cup chopped parsley   ½ tsp sea salt   ¼ tsp black pepper   100g cold smoked salmon   5 spears asparagus, cut into 4cm lengths     Method  1.Preheat oven to 190 C and place a tray in to heat on the middle (or a little bit higher) rack.   2.Roll out the pastry to fit a 23cm loose-bottom tart tin. Press into tin, leaving any overhang as this will fall away when cooked. Prick all over with a fork. Chill for 15-30 minutes before baking for 15-18 minutes or until lightly golden.  Cool.   3.Sprinkle cheese over pastry case. Whisk eggs with cream to mix. Add in parsley, salt and pepper. Pour into pastry case. Sprinkle over cut asparagus and salmon bake for 35-40 minutes or until a slight wobble in the middle. Remove and cool to warm to serve.     Nici's note  You can get away with blind baking pastry without the beans/rice if it is pricked all over, well-rested and chilled so that it doesn't shrink.     Make it your own  Use feta instead of salmon.  Use drained tinned salmon or tuna in place of smoked salmon.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

This one pan wonder of a dish is perfect to serve a group – it's full of fresh flavours but is creamy and comforting too.   Serves 4-6     Ingredients  3-4 free-range boneless skinless chicken breasts   Salt and pepper to season   1 tablespoon olive oil  2 tablespoons butter  1 leek or onion, finely sliced or diced  1 cup chicken stock  2 tablespoons lemon juice  3 garlic cloves, minced  ½ teaspoon chilli flakes   ¼ cup cream  1 ½ cups peas   2 tablespoons chopped parsley    Method  1. Remove tenderloin from chicken breasts. Slice each breast horizontally in half so you have two thinner pieces plus the tenderloin per breast. Sprinkle a pinch of salt and pepper on both sides of the chicken.   2. Heat oil in a large pan on a medium heat. Lightly brown chicken on both sides, about 2-3 minutes on each side. Remove the chicken to a plate. Add butter to the pan and add leeks or onions and cook gently until softened.    3. In a bowl mix stock, lemon juice, garlic and chilli flakes and pour this over leeks/onions. Bring to a rapid simmer and cook for 10 minutes or so. Add chicken back into the pan to heat through then pour over cream. At this stage it can be either placed over a gentle heat or popped into an oven heated to 180 C to cook for a further 6-8 minutes until sauce is thickened a bit.   4. Pour boiling water over frozen peas and let them sit for 5 minutes then drain. Add the peas to the pan in the final 2 minutes of cooking.    5. To serve, top with chopped parsley and a decent grind of black pepper and serve with some buttercrunch or cos lettuce.     Nici's note   Adding the peas towards the end of cooking ensures they keep their vibrant green colour.     LISTEN ABOVE See omnystudio.com/listener for privacy information.

This slice is a classic and so easy to make! The tamarillo jam is a lovely surprise.   Make 16-20 pieces    Ingredients   6-8 large tamarillo, halved and flesh scooped and diced   ¼ cup sugar   120g butter, softened  1/3 cup caster sugar  2 large eggs, separated  1 tsp vanilla extract  1 ½ cups flour, sifted  ½ cup walnut meal   1 tsp baking powder  ½ cup caster sugar  ½ cup desiccated coconut    Method  1. Make a quick tamarillo jam by simmering fruit with sugar for 15-20 minutes until thickened slightly. Cool.   2. Preheat oven to 180 C. Lightly grease and line sandwich tin.  3. Beat butter and sugar until light and creamy then add egg yolks and vanilla and beat until combined.  Fold in flour, walnut meal and baking powder and stir until it starts to come together. Tumble mixture (it will be clumpy crumbs) into prepared tin and press out evenly. Chill for 10 minutes.  4. Spread cooled tamarillo jam evenly over chilled base.   5. Beat the egg whites until foamy then gradually add sugar and beat until sugar is dissolved, mixture is glossy and soft peaks form. Fold in coconut. Spread meringue over the jam.   6. Bake for 30-35 minutes or until meringue is light brown and crisped.   7. Cool on a wire rack before cutting into squares.    Nici's Note  To avoid blood sugar levels spiking and dropping, it's best to include some protein when consuming sugar as this has the effect of tempering the absorption of glucose into the blood stream. The walnuts and eggs in this recipe will have this ‘sobering effect' on the sugar content.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

This is such a great brunch idea and a great start to Father's Day. This mince is spiked with some fried onions and chilli and served with an egg.  Serves 4-6     Ingredients  2 tbsp olive oil   400g beef mince  2 carrots, grated   1 bay leaf   ¼ cup red wine   400g tin chopped tomatoes   ½ tsp sea salt + pepper  2 medium onions, sliced thinly   1 tbsp butter or oil   1-2 red chilli, sliced thinly   1 fried egg per person to serve  Ciabatta slices to serve, toasted   Finely chopped chives to garnish     Method  1.Heat oil in medium sized saucepan and brown mince, breaking it up with a fork as it cooks to keep it loose. Add grated carrot, bay leaf and red wine. Cook for 3-4 minutes then add tomatoes and seasoning. Reduce heat to a simmer and cook for 20-30 minutes.  Taste and season with more salt or pepper to dad's taste.   2.Whilst mince cooks, fry onions in butter or oil. Get some really good colour on them before adding the chilli at the end. Set aside and use pan to fry eggs.  3.Plate up, topping mince with fried egg and chilli onion mix and toasted ciabatta slices on the side. Sprinkle with chives.    Nici's notes - Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before Fathers' Day, refrigerate, then re-heat for brunch.   - Use one tablespoon of balsamic vinegar instead of red wine if you prefer.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!    Makes 4    Ingredients  3-4 leeks, cut into 2cm thick rounds (to yield about 16-20)  30g butter  2 sheets savour short crust pastry   1 tbsp olive oil   4 eggs  150g crème fraiche   200mls cream   ½ tsp wholegrain mustard  ¼  tsp sea salt + pinch black pepper  100g parmesan, grated + extra chunks for tops   50g prosciutto     Method  1. Preheat oven to 180 C. Place oven tray in to heat.   2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes.   3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as they like to unravel! Cool.   4. In a bowl whisk together eggs, crème fraiche, cream, mustard and seasoning.   5. Sprinkle grated parmesan over chilled pastry bases then position cooked and cooled leeks, leaving a little space between each. Transfer tarts to oven tray at this stage to avoid spillage later. Pour egg mixture around the leeks, until each case is full. Top with scrunched up prosciutto and extra cheese.   6. Gently slide back into oven and cook for 30-35 minutes (longer for large tart)  or until pastry is golden and filling is just firm.    7. Leave to cool for 5-10 minutes and serve.     Nici's note:   Prosciutto (and pancetta for that matter) can seem expensive but a little goes a long way in recipes such as this as the flavour is very intense.   Always remove tarts from fluted tins whilst still a little warm as they come away from the tin easier when pastry is not completely cold.      LISTEN ABOVE See omnystudio.com/listener for privacy information.

Prolific ex-CEO and the man responsible for saving UK chain store giants Wickes and Iceland - Bill Grimsey - is in the quiz seat tackling topics like monthly management accounts, first mover advantage, golden parachutes and digital nomads, reflecting on his own experiences and sharing his unfiltered opinions ;)Chapters:00:00 Business or Bullshit with Bill Grimsey00:37 Monthly Management Accounts: Biz or BS?00:45 Debating Incubators and First Mover Advantage02:14 Golden Parachutes and Client Lunches03:05 Loving What You Do and Lifestyle Businesses03:39 Free Ports and Digital Nomads04:57 Wrap Upbusinesswithoutbullshit.meWatch us on YouTubeFollow us:InstagramTikTokLinkedinTwitterIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

EP 332 - Bill has been a serial CEO, Director and Non-Exec spanning a 40 year career in retail working for companies like Tesco, Budgens, and earning a reputation for his role in masterminding the recovery of DIY group Wickes and the Iceland Group.Bill is also the author of The Grimsey Reviews 1 and 2 which were both widely acclaimed with local governments both here in the UK and abroad adopting many of his key recommendations.We discuss Bill's efforts to revitalise town centres, the shortcomings of government reports, and his influential Grimsey Reviews. We cover the evolution of retail, challenges like Amazon's market dominance, and the problem of tax avoidance by wealthy individuals and corporations. Bill also offers priceless advice for entrepreneurs and explains why modern automated customer service qualifies for the big bin of bullsh*t.Chapters:00:00 BWB with Bill Grimsey00:54 The Grimsey Reviews: Independent and Influential01:34 Challenges and Changes in Retail03:12 Success Stories: Transforming Towns05:19 The Role of Leadership in Town Regeneration07:17 Impact of Amazon Tech on Retail08:49 Revitalising Town Centres11:27 The Importance of Vision and Leadership11:49 Challenges in Local Government and Privatisation23:30 Advice for Entrepreneurs26:37 Political Landscape and Leadership47:27 Class Tensions and Education in the UK48:17 Personal Education Journeys50:23 The Importance of Mentors52:10 Private Equity and Its Impact01:00:41 Challenges in Retail and Technology01:05:36 Taxation and Wealth01:14:44 Customer Service in Retail01:21:55 Quickfire Round - Getting to know Billbusinesswithoutbullshit.meWatch us on YouTubeFollow us:InstagramTikTokLinkedinTwitterIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

Pulses and legumes. They're filling, nourishing, super versatile and cheap and yet many of us would be lucky to eat them more than once or twice a month. Would it encourage you if I told you they're necessary, yes necessary, for a balanced diet?  This one-pot dish is tasty and wonderfully easy to throw together.  Serves 4  Ingredients  1 400g tin lentils, drained  2 tbsps olive oil  4-6 pieces chicken, skin on, bone in  1 onion, diced  1 carrot, peeled and diced  Few sprigs of rosemary  1 cup vegetable to chicken stock (can use water)  2 tbsps pomegranate molasses  Salt and pepper to season  Small handful parsley to garnish    Method  1. Heat oil in rinsed saucepan and brown chicken. 2. Add onion, carrots and rosemary and sauté for 2-3 minutes. 3. Pour in stock and pomegranate molasses, cover and simmer for 25 minutes or until chicken is cooked through. 4. Add in lentils and simmer with lid off for 5-10 minutes. Taste and season with salt and pepper.  5. Garnish with parsley and serve with salad.    Make it your own:  Use cannellini beans in place of lentils.  Change it up with some grated ginger and soy sauce in place of rosemary and pomegranate molasses.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Chocolate logs were part of my childhood as mum would whip them up on the regular. This version, all citrusy and light, is the perfect treat for when lemons are in abundance.   Serve 6-8     Ingredients  4 free-range medium eggs  100g caster (about 1/3 cup) + 2 tbsp extra 100g (a generous ¼ cup) plain flour  1 tsp baking powder 2 tbsps lemon zest   Filling:   200mls cream  1 heaped tbsp icing sugar + extra for dusting  2 tbsps. sour cream   2 tsp lemon zest  2-3 tablespoons raspberry or lemon curd (optional, see note)    Method  Preheat the oven to 170 fanbake. Line a Swiss roll tin (or other shallow tin, approx. 30cmx20cm).   In a large bowl whisk eggs and caster sugar for 6-8 minutes until light, thick and creamy. It will triple in volume.  Sift in flour and baking powder and, along with the lemon zest, gently fold into the mixture until fully incorporated. Try not to take the volume out of the mixture. Pour gently into the prepared tin.  Spread the sponge mix - I do this with a spatula and/or shaking the tin - to get it into the corners.  Bake in the preheated oven for 10-12 minutes, until the sponge springs back to the touch.  While cake cooks, dust a piece of baking paper larger than the swiss roll tin, with the extra caster sugar.  Take the sponge out of the oven and flip it onto the sugared paper. Carefully peel off the layer of baking paper it was cooked on and allow the sponge to cool for a moment before rolling it up, starting from a short end, with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set aside to cool.  Whip the cream with the icing sugar until thick then stir in the zest and sour cream.   Once the sponge has cooled, unroll it gently. Leave a 1cm border and spread over an even layer of whipped cream. Gently roll it up, peeling away the paper underneath as you go.   Leave it in the fridge to chill and dust with icing sugar before serving. Slice and eat. Yum!     Make it your own:   Use orange zest in place of lemon  Spread a layer of raspberry jam or lemon curd on the sponge before the whipped cream    LISTEN ABOVE See omnystudio.com/listener for privacy information.

This pie is an absolute winner - hearty and rich, it's packed full of meat and gravy, spiked with tangy blue cheese and topped with flaky pastry. It's golden!    Serves 4     Ingredients:  500g beef chunks – I use chuck or blade steak   2 tbsps flour   1 large onion, diced  2 carrots, diced   3 cloves garlic, crushed  330mls beer, ale or lager but not too sweet   2 tbsps tomato puree  1 bay leaf   ½ tsp salt & ¼ tsp cracked pepper to season   100g blue cheese   1-2 sheets ready rolled flaky pastry   Egg wash    Method:  1. Sprinkle flour over beef chunks and toss to coat.   2. In a saucepan heat the oil and brown off the meat.  Do this in batches. Set aside.  3. In the same saucepan, sauté onions, carrots and garlic until beginning to soften. Pour over beer and as it bubbles up scrape off any yummy bits from the bottom of the pot. Add meat back in, along with tomato puree, bay leaf, salt and pepper. Lower the heat and simmer for one hour or more, until meat it meltingly tender. Cool.   4. Heat oven to 200 C. Grease a 23cm (or similar) pie dish.  To make the pie:   Ladle the cold pie filling into your pie dish. Feel free to pile it up as it will settle as it cooks. Sprinkle over blue cheese. Roll out pastry to fit as a lid and egg wash the edges (this helps them to stick and seal your pie.) Drape lid over filling and squeeze and pinch pastry onto the rim of your dish to seal well. Use a sharp knife to make plenty of steam holes in the pastry. Brush with beaten egg. Lower oven temperature to 180 and bake for 40 minutes or until golden brown and bubbling.   Serve great spoonfuls of pie with mashed spuds and peas or my favourite, a fresh leafy green salad    Nici's note:   - I'm in the habit of making the filling a day ahead as I think it improves the flavour.   - Usually I avoid using tomato puree (too strong) but for this recipe it keeps the liquid to a minimum whilst dialling up the flavour.       LISTEN ABOVE See omnystudio.com/listener for privacy information.

Try this cake for the school lunch boxes this week – it's quick to make and bake, soft and moist, incredibly delicious and square pieces are much more ergonomic in the lunch box. Makes 20x25 rectangle cake INGREDIENTS 150g butter 2/3 cup water ½ cup sugar ½ cup brown sugar 1 ½ cups plain flour 1 teaspoon baking soda Pinch salt 1 tsp cinnamon (optional) 1/3 cup yoghurt, sour cream or creme fraiche 2 medium eggs, lightly whisked 200g (about 2 medium) chopped apples, I used unpeeled granny smiths ½ cup frozen blackberries, thawed   ICING 1 ½ cups icing sugar 1 tbsp melted butter 2 tsp vanilla extract   METHOD Preheat oven to 200 C. Grease and line a shallow swiss roll tin or other rectangle tin measuring about 20cmx30cm. Twist the corners of the baking paper to get the sides to stand up a bit higher than the tin. In a medium pot bring the butter and water to a boil. Stir in the sugars followed by the dry ingredients – flour, baking soda, salt and cinnamon and mix until combined. Add in yoghurt and eggs and stir to combine then fold in the chopped apples and berries. Pour batter into the prepared tin spreading it into the corners. Bake for 17-20 minutes, or until it springs back to the touch. Cool for 10 minutes then ice while warm. For the icing: Heap icing sugar into a large bowl and add melted butter and vanilla. Whisk, beat or stir until you have a smooth, pourable icing – loosen with boiling water as needed. Spread icing over just warm cake and leave to set. Slice and eat! Make it your way: You could grate the apple but I like the chunks. Leave out the cinnamon and replace with vanilla or ginger if you fancy it. Leave off the icing and eat warm as a pudding with custard and cream.   LISTEN ABOVESee omnystudio.com/listener for privacy information.

Send us a Text Message.Discover the inspiring journey of Jordyn Wickes, a senior forward at Michigan State University, as she shares her incredible soccer story from childhood to collegiate success. Ever wondered how a multi-sport athlete can excel in soccer? Jordyn breaks it down, discussing her early start in the sport, the transitions she faced, and the pivotal moments that paved her way to Michigan State, despite the challenges brought on by COVID-19. Her reflections on arguing with coaches over positions and eventually finding her place on the field offer a raw and genuine look at the ups and downs of an athletic career.Curious about what it takes to navigate college soccer recruiting? Join us as we explore the intricate process with Jordyn, highlighting the importance of choosing a university that offers a well-rounded experience. The conversation dives into the demanding nature of collegiate soccer life, from rigorous training schedules to the significant lifestyle shifts. We emphasize the benefits of being a multi-sport athlete and share valuable lessons learned from Jordan's siblings, who have each carved out their unique athletic and academic paths.Finally, we touch on broader themes within the soccer community, such as mental health, the role of soccer agents, and the exciting prospects within the sports industry. Jordan provides advice for aspiring youth soccer players and reflects on her dilemma of pursuing professional soccer while balancing a mechanical engineering degree. Don't miss this heartfelt episode filled with personal anecdotes, practical advice, and a peek into our own podcasting journey, including the dynamic friendship between your hosts and our mission to spotlight diverse pathways to success in soccer.Listen to the BIG LIFE here and follow Jordyn on Instagram HereLeave me a voice message on SpeakPipe! You could be featured on an episode!https://www.speakpipe.com/KickItWithKatieFollow me on Instagram @kick_it_with_katie_podcastContact me at kickitwithkatiepod@gmail.comWant to be a guest? Link here

It's Cool Badge Day, and Anna and Glenn did the honours this morning. ALSO, Matt brought more relatable content to The Social Ammo. AND, Dave and the team heard from another listener hoping to win themselves a brand new Wickes kitchen.

This pudding is just the ticket in winter! I truly love the way it is both comforting and refreshing.   Serves 4     Ingredients  70g butter, melted   1 small-medium egg  1/3 cup regular white sugar   1 orange  ½ cup plain flour   1 tsp baking powder  2 heaped tbsps ground almonds  1-2 tbsps milk, if needed    Sauce   1 ½ cups boiling water  1/3 cup brown sugar, loosely packed  1 tablespoon butter   Juice from remaining ½ orange  1 tsp cornflour      Method  Preheat oven to180 C. Grease a small ovenproof dish.  In a bowl, whisk egg with sugar. Add in the melted butter & whisk. Blitz half the orange —skin and all— until it's pulped then stir this in. Add in flour, baking powder and almonds. Stir until combined. Add in 1-2 tbsp milk if it's too stiff. Scrape batter into the greased dish.  In the batter bowl (scraped clean) mix the boiling water, brown sugar, butter, cornflour and juice from the remaining half orange. Gently pour this over the batter. Bake for 40 mins, or until cake bit is cooked through.   Serve with ice cream or whipped cream.     Make it your own  Use any citrus – mandarin, lemon, tangerine  For very pithy fruit, use the skin and flesh of the orange but not all the pith – too bitter    LISTEN ABOVE See omnystudio.com/listener for privacy information.

‘I've always gained a great deal of pleasure out of cooking — it's one of the most exquisite ways to look after yourself, to stay grounded, to keep yourself company and be reminded that we are all far more capable than we know. And I've needed this more than ever of late.'  Nici Wickes has written a number of books, spending six years as a food editor for Viva and NZ Herald, and five creating and testing recipes for New Zealand Woman's Weekly, and contributing her craft to various other media.  Over the last few years, she's been through a lot, the pandemic, floods, cyclones, and a bout of covid saw her losing her appetite not only for her beloved craft, but also the search for life's joys.  ‘More From a Quiet Kitchen' is a celebration of her return to her joy, crammed with heart-warming dishes such as ‘chowder for comfort', ‘corn and bacon risotto', and delicious desserts such as ‘lemon cheesecakey cake'.    To celebrate the book's release, Nici's recipe of the week is ‘Parisian rice pudding with salted caramel sauce', a taste of what this new cookbook has to offer.    Parisian rice pudding with salted caramel sauce  Good old rice pudding – elevated to exceptional heights!     Ingredients  1 ½ cups whole milk   ⅓ cup + 1 tablespoon risotto rice   2 tablespoons sugar   1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)   ¼ cup cream, whipped   Salted caramel sauce   ½ cup caster sugar   2 tablespoons water   1 tablespoon butter   100ml cream   ½ teaspoon sea salt or more to taste    Method  Bring milk, rice, sugar, vanilla bean and seeds to a slow simmer in a pot. Simmer for about 25 minutes, stirring every time you think of it, until it thickens and the rice is creamy and cooked. Set aside to cool.   While the rice cooks make the caramel. In a small pot, heat the sugar and water over a medium heat, swirling the pot if needed but not stirring, until the sugar has dissolved. Simmer for 5-7 minutes or until it has turned a lovely dark golden colour. Remove from the heat, whisk in the butter, cream and salt (it will spit and froth, but don't worry). Whisk until you have a smooth sauce.    To serve, fold whipped cream through the cooled rice pudding. Drizzle with sauce and sprinkle over hazelnuts. And dream of being in Paris!   Note: The sauce stores well in the fridge, needing just a little heat to bring it back to drizzling consistency.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Author, broadcaster, recipe developer and food editor Nici Wickes invites us back into her Quiet Kitchen for the second in her cookbook series.

Matthew Socey reviews the film Treasure and replays his chat with author Steve Taravella (author of the biography Mary Wickes: I Know I've Seen That Face Before) to celebrate Wickes' birthday.

This walk through a six-decade legal and civic career starts with the racial issues of 1968, moves to work on veterans affairs in Washington, a legal career representing utilities and other corporations, and his recent project, a photo-essay exhibition about the lives of soldiers who returned from Vietnam.  The exhibition opens at the end of May at the Railroad Depot in Union City.  

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

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

On today's episode, lawmakers are writing bills to eliminate ‘crack bears' and everyone's faking health stuff. This and much much more!... (00:00:00) - Teasers! (00:03:02) Living in the news, and staying busy while repping booze