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5 O' Clock Apron

Good Food
5 O' Clock Apron
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  • Comedian Jamie MacDonald cooks Seabass with Orzo, ‘Nduja & Leeks
    For this episode of 5 O’ Clock Apron Podcast, number 4 in a series of 10, Claire travels to Sheffield to cook with the comedian Jaime Macdonald. Jamie is blind, extremely tall and very, very funny. The front door opens and out jumps Jamie’s new puppy as the recording begins. Claire is armed with some ingredients that Jamie has asked her to bring along to cook with. It’s a lean shopping list, to say the least and it has Claire asking questions from the off. Some Sea Bass, half a packet of Orzo, three Leeks and a jar of Cream Fraiche, but that’s just the beginning, far from it, ‘Nduja, Lemons, good Olive Oil and a remarkable set of weighing scales that can talk are soon wielded.   Cooking alongside Jamie was a riot. Lots of laughter, obviously, the pair discuss Edinburgh fringe, toxic masculinity, wild swimming, noisy owls, so-called Scottish risotto as cooked by his mum circa 1980s and Claire asks the silliest question Jamie has ever been asked. All the while, the fish gets fried, the orzo cooked along with the leeks, ‘Nduja and crème fraiche and together Jamie and Claire make lunch to eat in the sunshine.   It was a tonic to cook with Jamie, and apart from his talking measuring scales (Claire wants a set!), Jamie cooks exactly as anyone with sight would cook. Taste, as all good cooks know, is crucial, and Jamie has great taste, in abundance. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  • Sex Educator Ruby Rare makes a salad, sexy, naturally!
    For this episode of 5 O Clock Apron Podcast, Claire travels to Margate to cook with Ruby Rare. Ruby is a sex educator, that is to say, a force of nature with a mission to encourage and include everyone in her task to make the world a fairer and more accepting place when it comes to the enormous and thorny topics of sex, relationships and body positivity. In the podcast episode Claire and Ruby talk about the word ‘woke’ being misappropriated, the correct use of pronouns with Ruby saying she is she / her but “you can chuck a couple of they / thems in for good measure, if you like”, together the two discuss marriage VS non monogamous relationships, queerness, sex with friends, celebrating divorce and winter swimming. And all the while, Claire and Ruby cook alongside each other with a casual ease that Claire finds reassuring as it is enchanting. Surrounded by her father’s paintings and with Ruby’s Sri Lankan gorgeous tableware bought on a recent trip with her family, lunch with Ruby was one of the nicest and most illuminating lunches Claire has had in sometime. Claire leaves Ruby’s tiny seaside cottage with a slightly skewed lens on her world, a good thing, there is much to celebrate in the world with people like Ruby in the centre of it. Oh, and she’s also a great cook, that salad dressing was something else! Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  • Broadcaster Amol Rajan cooks a Paneer Curry
    To kick off the new series of 5 O' Clock Apron Podcast with Good Food Claire cooks with the giant of the airwaves, Amol Rajan. Amol is one of Radio 4’s Today program presenters, he also hosts BBC2’s legendary TV quiz show University Challenge. Amol Rajan Interviews on BBC iPlayer and BBC Sounds platform Amol interviewing momentous public figures from Bill Gates to Greta Thunberg to Sir Ian McKellen amongst others. Amol is a busy man with x4 children under 9 years of age, he’s up early to host the Today program and home late recording University Challenge, to make things easier, Claire and Amol meet at Good Food HQ in Hammersmith to record the episode. Amol arrives on his bike (of course he does!) and apologises to Claire for not arriving as is more customary, suited and booted. If you follow Amol on his social media and on TV, you’ll know this man is a snappy dresser!    Claire brings along some of her spice collection from home and Amol sets about teaching Claire his recipe for Paneer Curry and, apart from the stove top tripping a couple of times during the recording, the pair chop and chat like no tomorrow. Cricket, Cooking for Kids, Amol’s upbringing in south London, previous careers, hereditary diabetes and how to chop onions, speedily! Can Amol cook? Of course he can, he’s Amol Rajan! Amol Rajan’s Paneer Curry   2 blocks of paneer, approximately 400g total, diced 2cm 4 tbsp ghee 2 onions, peeled and finely diced 3cm piece of ginger, peeled and finely grated 3 garlic cloves, peeled and finely chopped 300g cherry tomatoes, cut in half, or use diced tomatoes 200g frozen peas, defrosted 1 tbsp cumin seeds, toasted and ground, or use ground 1 tbsp coriander seeds, toasted and ground, or use ground ½ tsp ground turmeric ½ - 1tsp chilli powder, to taste Large bunch of coriander, finely chopped ½ lemon Cooked rice, to serve Indian pickles, to serve     1.     In a non-stick pan over a moderate – high heat, add ½ the ghee and fry the paneer with a pinch of salt, in batches if needed, until nicely bronzed on all sides, around 3 – 5 minutes. 2.     Remove from the pan and put the paneer on a plate and keep to one side. 3.     Return the pan to the heat and add the remaining ghee, add the onion and cook over a moderate for around 10 minutes to soften. Add a big pinch of salt, garlic and ginger and cook for 2 minutes more. Add the ground spices and cook for 30 seconds more. 4.     Add the tomatoes and a splash of water, around 2 - 3 tbsp should do, you want the contents of the pan juicy, but not soupy! Put a lid on the pan and cook for 10 minutes over a moderate heat for the tomatoes to soften and the flavours to meld. 5.     Add the peas, check the seasoning, add more salt if needed and plenty of black pepper. Cook for a couple more minutes to heat the peas through. 6.     Add the cooked paneer to the pan and stir to warm through in the pan. Check the seasoning, adding more salt and pepper, as needed. 7.     Remove the pan from the heat and stir through with the chopped coriander and the lemon juice. 8.     Serve the paneer curry with some steamed rice and Indian pickles to accompany.  Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  • Introducing the new series of 5 O'Clock Apron
    Chef and food writer Claire Thomson is back with a brand-new series of the 5 O’Clock Apron podcast with Good Food! In this series, Claire invites another incredible line-up of guests into the kitchen - from a comedian to a Royal Ballet dancer, a waste and recycling worker to a rugby player - and many more. Together they cook favourite home recipes while sharing stories, laughter, and the odd kitchen mishap. Episodes drop weekly from 18th June. Follow now and join Claire for some delicious kitchen companionship! Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  • Mackerel and 'Cat's Whiskers' Sauce with Fish Merchant Robin Turner
    In this episode of 5 O’Clock Apron Podcast Claire cooks with fish merchant Robin Turner. Robin’s family have been involved in the Cornish fishing industry for 5 generations and what Robin doesn’t know about fish isn’t worth knowing. Learn how to select the freshest fish, how fish change with the seasons, and what Claire will need to do if she wants to catch a mackerel. The podcast is recorded on the beach at Mousehole, near the South West Coastal Path, and attracts the attention of passers-by intrigued to see the pair cooking such delicious food in the sunshine on a camping gas stove. Robin cooks an old and locally famous dish of Mackerel with 'Cat’s Whiskers' sauce. Intrigued? We certainly were!  This podcast is a brilliant listen for anyone heading to the seaside this summer, and for those who want to know more about fabulous local Cornish produce. Thank you Robin for sharing your colossal knowledge of fish. Recipe: Serves 2 2 mackerel filleted  200mls double cream 1 heaped tsp mustard powder 1 tbsp apple cider vinegar  Salt and pepper, to taste  Splash of oil, to cook the fish Robin served this with some pink peppercorn and kombucha pickled radishes  Baguette or some boiled potatoes, to serve  Get a good pan hot over a high to moderate heat. Add the mackerel fillets skin side down, giving them a gentle press to stop them curling up - see reel. Cook for around 2 - 3 minutes then flip and cook 30 secs to 1 minute on other side (depending on thickness of fillets). In a separate saucepan, add the mustard powder and vinegar and mix together, over a low heat add the cream and season well with salt and pepper to taste, warm through and serve the Cat’s Whiskers Sauce alongside the fried mackerel immediately. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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About 5 O' Clock Apron

Chef and food writer Claire Thomson invites you to join her as she steps out of her kitchen to discover what's cooking in the home kitchens of Britain and beyond. Claire is renowned for her authentic take on home cooking and loved for her inspirational and no nonsense approach to food and cookery. In this podcast, Claire is on a mission to discover and cook other people's favourite, tried and tested home recipes. Travelling across the country, each episode drops you into the heart of a new kitchen. Cooking shoulder to shoulder with guests from every profession other than her own, aprons on, ingredients out and pans bubbling. Expect to hear much laughter as together they rummage through cutlery drawers, nose through spice racks and fling open fridge doors, chopping and chatting to get food on the table. This is a Good Food podcast. For more recipes and inspiration go to goodfood.com
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