Radio Roadhouse RBWM

14/06/2026

Recipe Of The Week

1 tbsp olive oil
1 red onion, finely diced
400g/14oz pork sausages, casings removed
2 garlic cloves, finely chopped
50g/1¾oz tomato purée
2 x 400g tins chopped tomatoes
½ tsp dried oregano
pinch chilli flakes
pinch sugar
200g/7oz kale or cavolo nero, stems removed and leaves cut into 3cm/1¼in strips
400g/14oz dried pasta (any shape)
sea salt
freshly grated Parmesan, to serve

Method
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown.

Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden.

Stir in the garlic then the tomato purée and cook for a further 2–3 minutes.

Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly.

Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed.

Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water.

Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta.

Remove from the heat, divide between bowls, top with the grated cheese and serve.

07/06/2026

Sticky Chicken (Serves 4)

Ingredients
For the marinade
4 whole chicken legs (thigh and drumstick)
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
½ tsp white pepper
100ml/3½fl oz chicken stock or water
1 tsp vegetable oil
For the honey soy glaze
1 tbsp dark soy sauce
2 tbsp honey
For the pan sauce
3 tbsp dark soy sauce
1 tbsp honey


Method
1. Put the chicken legs in a large bowl and add the marinade ingredients. Mix well so the chicken is fully coated. Cover and marinate for 4 hours, or overnight if possible.
2. Preheat the oven to 200C/180C Fan/Gas 6.
3. Put a rack over a roasting tray. Put the chicken legs on the rack and pour any remaining marinade into the tray. Add the chicken stock or water to the tray.
4. Roast the chicken for 20 minutes.
5. For the glaze, mix the dark soy sauce and honey in a small bowl.
6. Remove the chicken from the oven and brush with the glaze. Cover the chicken loosely with kitchen foil. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for a further 35–40 minutes.
7. Once the chicken is cooked, leave it to rest for around 20 minutes
8. Pour the cooking juices from the oven tray into a bowl and skim off as much fat as possible. Stir in the dark soy sauce, honey, and a good pinch of salt to the remaining juices to make the pan sauce.
9. Serve with rice. Pour the pan sauce over the chicken and sprinkle a couple of chopped, red chillis over the chicken if you like to hot it up a little!

07/06/2026

05/06/2026

Friday Evenings Schedule on Radio Roadhouse UK - RBWM. Your Local Internet Radio Station.
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03/05/2026

Recipe of the Week Crème Caramel

Ingredients For the caramel • 160g/6oz sugar • unsalted butter, for greasing the ramekins For the custard • 4 free-range eggs • 1 tsp vanilla extract • 25g/1oz caster sugar • 600ml/1 pint full-fat milk • pouring cream, to serve
Method 1. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.�
2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. �
3. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel.� 4. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.�
5. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. �
6. Whisk together until smooth, then pour the mixture into the prepared ramekins.� 7. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. �
8. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.�
9. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt.�
10. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.�

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26/04/2026

THIS WEEKS RECIPE OF THE WEEK
Ingredients • 400g spaghetti • 1 tbsp olive oil • 120g smoked streaky bacon sliced into matchsticks • 1 onion finely chopped • 1 garlic clove finely chopped • 2 tsp sweet smoked paprika • 2 x 400g cans chopped tomatoes • grated parmesanto serve (optional) Method • Step 1�Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.�� • Step 2�Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.�

19/04/2026

Live on Radio Roadhouse UK at 4 today's Big Little Rock Show & on Mixcloud video on

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Be seeing you.... One last time

19/04/2026

RECIPE OF THE WEEK

Microwave chocolate orange sponge Ingredients • vegetable oil, for greasing • ½ x 400g pack chocolate sponge mix • 1 medium egg • ½ orange, finely grated zest only • custard, cream or ice cream, to serve (see tip below) For the topping • 100g/3½oz orange flavoured milk chocolate, from a ball or bar, broken into pieces • fresh orange zest, to decorate (optional) Recipe tips Method 1. Generously oil a 1 litre/1¾fl oz microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge.� 2. Put 200g/7oz of the cake mixture in a bowl and add an egg and 4 tablespoons cold water (or follow the packet instructions for when using half a packet of the mixture). Whisk with electric beaters for 2 minutes, or by hand until well combined and creamy. Stir in the orange zest.� 3. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the dish or it could rise and bubble over the sides. � 4. Cook, uncovered, on HIGH for 3 minutes 30 seconds in an 800W microwave oven or 2 minutes 50 seconds in a 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.)� 5. Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made.� 6. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds, or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth.� 7. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with custard, cream or ice cream.�

05/04/2026

An extra hour just for you today 11-12 noon gmt