Radio Roadhouse RBWM

06/09/2026

Laurie's Recipe Of The Week.

One Pan Meatballs and Spaghetti

Ingredients

1 slice wholemeal or white bread, roughly torn
1 free-range egg
250g/9oz lean beef mince (5% fat or less)
1 garlic clove, finely grated or crushed
1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme)
15g/½oz Parmesan, freshly grated
1 tbsp olive oil
½ onion, roughly chopped
1½ carrots, peeled and grated
400g tin chopped tomatoes
1½ tbsp tomato purée
½ tsp dried oregano
1 tbsp red wine vinegar
225g/8oz dried spaghetti, broken in half
800ml/28fl oz boiling water (see recipe tip)
sea salt and freshly ground black pepper
1 small handful basil leaves, roughly chopped (optional)
Method
Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls.

Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over.

Push to one side of the pan, then add the onion and carrots and fry for 2 minutes.

Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water.

Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together.

Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.

Tune in to Laurie's Sunday Brunch to listen to full instructions plus some good music and entertainment.
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Maidenhead Ladies Circle Royal Borough of Windsor & Maidenhead

30/08/2026

Laurie's Recipe Of The Week.

Beef and Chorizo Stew
Ingredients
For the beef
3 tbsp olive oil
1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces
225g/8oz chorizo, diced
1 large onion, diced
2 large carrots, cut to same size as beef
2 large parsnips, cut to same size as beef
2 tbsp plain flour
300ml/½ pint red wine
600ml/1 pint beef stock
salt and freshly ground black pepper
For the dumplings
225g/8oz self-raising flour
pinch salt
100g/4oz shredded suet
1-2 tbsp fresh rosemary, finely chopped
Method
For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.

Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.

Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.

Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.

For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough.

Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.

Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through,

Tune in to Laurie's Sunday Brunch to listen to full instructions plus some good music and entertainment.
Email the show - [email protected]
Visit www.radioroadhouseuk.com for all the ways you can listen or Ask Alexa to Play Radio Roadhouse RBWM
Maidenhead Ladies Circle Royal Borough of Windsor & Maidenhead

25/08/2026

23/08/2026

Laurie's Recipe Of The Week.

Tandoori Cod Burgers

Ingredients • 4 tbsp olive oil • 1½ tbsp tandoori masala curry powder • 3 tbsp Greek yoghurt • 2 x 100g/3½oz pieces skinless cod fillet • ¼ red onion, thinly sliced • 5 fresh mint leaves, thinly sliced • 100g/3½oz pickled cucumber, drained • 4 slices brioche • salt and freshly ground black pepper

Method 1. Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.�
2. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil.�
3. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper.�
4. Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!�

Tune in to Laurie's Sunday Brunch to listen to full instructions plus some good music and entertainment.
Email the show - [email protected]
Visit www.radioroadhouseuk.com for all the ways you can listen or Ask Alexa to Play Radio Roadhouse RBWM

16/08/2026

Laurie's Recipe Of The Week.

Strawberry and Pistachio Pancake

For the traybake pancakes
2 free-range eggs
⁠100g/3½oz 0% fat Greek-style yoghurt
⁠150ml/5fl oz skimmed milk
50ml/2fl oz maple syrup or runny honey
⁠30g/1oz butter, melted
⁠1 tsp vanilla extract
225g/8oz plain flour
⁠1 tsp baking powder
⁠½ tsp bicarbonate of soda

For the toppings
100g/3½oz strawberries, hulled and sliced
20g/¾oz pistachios, roughly chopped, plus extra to serve
3 tbsp 0% fat Greek-style yoghurt

To serve
280g/10oz 0% fat Greek-style yoghurt
12 strawberries, hulled and sliced
maple syrup or runny honey, to serve (optional)
pistachios, roughly chopped (optional)

Method
To make the pancakes, preheat the oven to 190C/170C Fan/Gas 3½. Line a 23x33cm/9x13in baking tin with baking paper.

⁠Whisk together the eggs, yoghurt, milk, maple syrup, butter and vanilla in a large bowl until smooth.

Sift in the flour, baking powder and bicarbonate of soda, then fold gently until just combined. Be careful not to over mix the batter.

⁠Pour the batter into the tin and spread evenly to the edges.

To add the toppings, scatter the strawberries and pistachios over the batter. Add dollops of the yoghurt over the batter, pressing them in slightly with the back of a spoon.

⁠Bake for 16–18 minutes, or until golden and fully cooked through in the centre.

⁠Leave to cool slightly before slicing into 12 squares. Serve 2–3 squares per person with spoonfuls of yoghurt and more strawberries, plus extra pistachios and a drizzle of maple syrup or honey (if using).

Tune in to Laurie's Sunday Brunch to listen to full instructions plus some good music and entertainment.
Email the show - [email protected]
Visit www.radioroadhouseuk.com for all the ways you can listen or Ask Alexa to Play Radio Roadhouse RBWM

09/08/2026

Recipe Of The Week

Salmon Curry

Ingredients
For the rub
1 tbsp desiccated coconut
1 tsp nigella seeds
1 tsp cumin seeds
1 tsp ground coriander
½ tsp hot chilli powder
½ tsp coarsely ground black pepper
½ tsp fine sea salt
For the fish
2 x 150g/5½oz salmon fillets, or any other firm fish fillets
2–4 tsp sunflower oil
For the sauce
2 tbsp sunflower oil
1 medium onion, finely chopped
10g/⅓oz fresh root ginger, peeled and finely chopped
4 garlic cloves, finely chopped
1 tbsp desiccated coconut
big handful fresh coriander (around 30g/1oz), roughly chopped
1 tbsp fresh lemon juice
½ tsp hot chilli powder
300ml/10fl oz tinned coconut milk, well stirred
freshly cooked basmati rice, to serve
Method
Mix all the ingredients for the spice rub and sprinkle 1 tablespoon of it over the fish fillets. Rub in gently until lightly coated all over, then set aside.

To make the sauce, heat a tablespoon of the oil in a medium non-stick saucepan. Gently fry the onion, ginger and garlic for 5 minutes, or until softened and beginning to colour, stirring regularly.

Put the remaining rub, the fried onion mixture, 1 teaspoon salt and all the remaining ingredients for the sauce in a food processor or small blender and blitz until smooth. You will need to remove the lid a couple of times and push the mixture down with a spatula.

Pour the sauce into a small non-stick frying pan and cook gently for about 8–10 minutes, or until all the flavours have blended together, stirring occasionally. Add a little water if the volume of liquid reduces too much before the sauce is ready.

Meanwhile, cook the fish. Place a non-stick frying pan over a medium heat and, when hot, add 2 teaspoons oil. Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

Serve with freshly boiled basmati rice.

www.radioroadhouseuk.com

02/08/2026

LAURIE'S RECIPE OF THE WEEK

TUNA BEAN SALAD

Ingredients
100g/3½oz green beans, halved
2 free-range eggs
400g tin mixed beans in water, drained and rinsed
100g/3½oz cherry tomatoes, halved
4 spring onions, thinly sliced
160g tinned tuna steak in water, drained
For the dressing
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp Dijon mustard
freshly ground black pepper
Method
Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water.

Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.

For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.

Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper.

www.radioroadhouseuk.com

26/07/2026

Laurie's Recipe of the week

Mediterranean fish stew (zarzuela)

Ingredients
2 tbsp olive oil
1 onion, sliced
1 fennel bulb, sliced
6 garlic cloves, sliced
1 tbsp sweet smoked paprika
125ml/4fl oz amontillado sherry
1 large potato, peeled and diced
2 red chillies, sliced
1 loose handful great-quality Spanish black olives
4 tomatoes, chopped
1 tbsp fresh chopped oregano
2 cod or hake fillets (200g/7oz each), cut into 4 pieces
fish stock or water, to cover
½ lemon, thinly sliced
1 handful mussels, cleaned and beards removed
8 king prawns in shell, tail and shell removed head kept on
2 medium squids, cut into triangles and scored
1 bunch fresh parsley, chopped
2 slices sourdough, toasted and rubbed with garlic
Method
Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes.

Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes.

Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving.

www.radioroadhouseuk.com

19/07/2026

Laurie's Recipe Of The Week

Ingredients
4 corn on the cobs
100g/3½oz butter, very soft
4 garlic cloves, crushed
4 tsp paprika
2 tsp chilli powder
small bunch fresh flatleaf parsley, finely chopped
1 red chilli, finely chopped
Method
Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil.

Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs.

Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs.

Mix the butter with the garlic, paprika, chilli powder and the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured.

Serve with Garlic Mayo or Ranch Dressing if you like