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 

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.&nbsp;
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. &nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: How to get out of a cooking rut

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/fd1854f2-5e85-4634-8e92-b206016b55a5/transcript

One of the most famous foodies in the Southern Hemisphere, Donna Hay is one of the Queens of Cooking.  

She’s known for her minimalistic approach to food styling, fresh and vibrant ingredient choices, and grounded recipes for busy people still interested in eating well. 

Her latest book ‘Too Easy’ offers an array of delicious dishes like one-pan undone lasagna, crunchy chipotle chicken traybake, and sticky pork belly that won’t leave you slaving away over a stove for hours. 



When it comes to her recipes, Hay seeks a quicker path from A to B. 

“The one-pan undone lasanga, I realised I hadn’t cooked my children lasagna in a very, very long time, because even on the weekend, Jack, I’m not coming home and layering up all of that deliciousness and taking two hours out of my life for it to be consumed by two very hungry boys in a matter of minutes.” 

“I guess it's just life that kind of dictates what, what I'm gonna try and twist and turn into a great recipe.” 

LISTEN ABOVE 

 Donna Hay’s One-pan Undone Lasagne  

If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it’s more for those wanting all the comforting gooey yumminess of lasagne but in an instant. Try it – you’ll love it!   

Ingredients 

2 tablespoons extra virgin olive oil 

1 brown onion, finely chopped 

3 cloves garlic, crushed 

600g (1 lb 5 oz) beef mince 

1 litre (34 fl oz) good-quality beef stock 

3 x 400g (14 oz) cans crushed tomatoes 

2 tablespoons chopped oregano leaves 

sea salt and cracked black pepper 

250g (9 oz) fresh lasagne sheets, cut into 5cm x 21cm (2 in x 8½ in) strips 

¼ cup (5g/⅛ oz) chopped basil leaves, plus extra leaves to serve 

mascarpone cheese topping 

350g (12½ oz) mascarpone 

1 cup (80g/2¾ oz) finely grated parmesan, plus extra to serve 

1 x 125g (4½ oz) fresh mozzarella, drained and sliced 

 

Method 
Heat a large deep ovenproof frying pan over medium–high heat.   
Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil.  
Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy.  
Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil.   
Preheat oven grill (broiler) to high.   
To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly.  
Finish with extra basil and parmesan to serve. Serves 6    

Cook’s note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets. 

One of the most famous foodies in the Southern Hemisphere, Donna Hay is one of the Queens of Cooking. &nbsp;
She’s known for her minimalistic approach to food styling, fresh and vibrant ingredient choices, and grounded recipes for busy people still interested in eating well.&nbsp;
Her latest book ‘Too Easy’ offers an array of delicious dishes like one-pan undone lasagna, crunchy chipotle chicken traybake, and sticky pork belly that won’t leave you slaving away over a stove for hours.&nbsp;

When it comes to her recipes, Hay seeks a quicker path from A to B.&nbsp;
“The one-pan undone lasanga, I realised I hadn’t cooked my children lasagna in a very, very long time, because even on the weekend, Jack, I’m not coming home and layering up all of that deliciousness and taking two hours out of my life for it to be consumed by two very hungry boys in a matter of minutes.”&nbsp;
“I guess it's just life that kind of dictates what, what I'm gonna try and twist and turn into a great recipe.”&nbsp;
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Donna Hay’s One-pan Undone Lasagne &nbsp;</h2>
If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it’s more for those wanting all the comforting gooey yumminess of lasagne but in an instant. Try it – you’ll love it! &nbsp;&nbsp;
Ingredients&nbsp;
2 tablespoons extra virgin olive oil&nbsp;
1 brown onion, finely chopped&nbsp;
3 cloves garlic, crushed&nbsp;
600g (1 lb 5 oz) beef mince&nbsp;
1 litre (34 fl oz) good-quality beef stock&nbsp;
3 x 400g (14 oz) cans crushed tomatoes&nbsp;
2 tablespoons chopped oregano leaves&nbsp;
sea salt and cracked black pepper&nbsp;
250g (9 oz) fresh lasagne sheets, cut into 5cm x 21cm (2 in x 8½ in) strips&nbsp;
¼ cup (5g/⅛ oz) chopped basil leaves, plus extra leaves to serve&nbsp;
mascarpone cheese topping&nbsp;
350g (12½ oz) mascarpone&nbsp;
1 cup (80g/2¾ oz) finely grated parmesan, plus extra to serve&nbsp;
1 x 125g (4½ oz) fresh mozzarella, drained and sliced&nbsp;
&nbsp;
Method&nbsp;
<ol>
<li>Heat a large deep ovenproof frying pan over medium–high heat. &nbsp;&nbsp;</li>
<li>Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil. &nbsp;</li>
<li>Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy. &nbsp;</li>
<li>Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil. &nbsp;&nbsp;</li>
<li>Preheat oven grill (broiler) to high. &nbsp;&nbsp;</li>
<li>To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly. &nbsp;</li>
<li>Finish with extra basil and parmesan to serve. Serves 6 &nbsp; &nbsp;</li>
</ol>
Cook’s note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets.&nbsp;

Donna Hay: Chef and food writer on her culinary career and new book 'Too Easy'

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/3845e35f-205c-42ae-b708-b207001ade56/transcript

Dubbed the “most ‘Coldplay’ Coldplay album,” Moon Music is the band’s 10th album, and potentially one of their final ones. Chris Martin has confirmed that there’s a concrete plan for two more albums after this, before the band shuts up shop. 

Estelle Clifford joined Jack Tame to give her thoughts on the band’s latest release.  

LISTEN ABOVE 

Dubbed the “most ‘Coldplay’ Coldplay album,” Moon Music is the band’s 10th album, and potentially one of their final ones. Chris Martin has confirmed that there’s a concrete plan for two more albums after this, before the band shuts up shop.&nbsp;
Estelle Clifford joined Jack Tame to give her thoughts on the band’s latest release. &nbsp;
LISTEN ABOVE&nbsp;

Estelle Clifford: Coldplay - Moon Music

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/a7769d01-301b-4cad-94e7-b2070015a5fb/transcript

The Blue Hour by Paula Hawkins  

An isolated Scottish island, accessible to the mainland only twelve hours a day. A famous (some might say infamous) artist whose notoriously unfaithful husband disappeared after visiting her twenty years ago. A present-day discovery that intimately connects three people and unveils a web of secrets and lies. 
 
Welcome to Eris: an island with only one house, one inhabitant, one way out. Unreachable from the Scottish mainland for twelve hours each day. 
 
Once home to Vanessa: A famous artist whose notoriously unfaithful husband disappeared twenty years ago. 
 
Now home to Grace: A solitary creature of the tides, content in her own isolation. 
 
But when a shocking discovery is made in an art gallery far away in London, a visitor comes calling. 
 
And the secrets of Eris threaten to emerge.... 

  

Unfiltered: My Incredible Decade in Formula 1 by Guenther Steiner  

Formula 1 sensation Guenther Steiner, author of the number one bestseller Surviving to Drive, takes readers into the heart of his ten years running Team Haas, packed with hilarious stories and unprecedented insight into the world of elite motorsport. 

Fasten your seatbelts as Formula 1's favourite underdog, Guenther Steiner, takes you on a wild ride through his ten years at Team Haas. 

From the first seeds of his idea to establish a new F1 team to the challenges of funding and building that team from the ground up, Guenther shares the real story of the origins of Team Haas, immerses readers in the high and lows of its first decade on the grid, and opens up about his departure from the team at the end of 2023. 

As Guenther recalls his proudest achievements and the many, many disasters he has faced, he takes readers behind the scenes, into the pit lanes and garages, and out on to the circuits of the world's greatest race tracks. We spend time with drivers, mechanics, executives, sponsors, commentators and fans, and take in many personal moments too, all the while grappling with the big challenges and small details that keep the wheels of a Formula 1 team turning. 

Told in his inimitable style, packed with hugely entertaining stories, outspoken opinions and unvarnished truths, this is Guenther at his very best – insightful, opinionated and completely unfiltered. 

 

LISTEN ABOVE

The Blue Hour by Paula Hawkins &nbsp;
An isolated Scottish island, accessible to the mainland only twelve hours a day. A famous (some might say infamous) artist whose notoriously unfaithful husband disappeared after visiting her twenty years ago. A present-day discovery that intimately connects three people and unveils a web of secrets and lies.&nbsp; &nbsp; Welcome to Eris: an island with only one house, one inhabitant, one way out. Unreachable from the Scottish mainland for twelve hours each day.&nbsp; &nbsp; Once home to Vanessa: A famous artist whose notoriously unfaithful husband disappeared twenty years ago.&nbsp; &nbsp; Now home to Grace: A solitary creature of the tides, content in her own isolation.&nbsp; &nbsp; But when a shocking discovery is made in an art gallery far away in London, a visitor comes calling.&nbsp; &nbsp; And the secrets of Eris threaten to emerge....&nbsp;
&nbsp;&nbsp;
Unfiltered: My Incredible Decade in Formula 1 by Guenther Steiner &nbsp;
Formula 1 sensation Guenther Steiner, author of the number one bestseller Surviving to Drive, takes readers into the heart of his ten years running Team Haas, packed with hilarious stories and unprecedented insight into the world of elite motorsport.&nbsp;
Fasten your seatbelts as Formula 1's favourite underdog, Guenther Steiner, takes you on a wild ride through his ten years at Team Haas.&nbsp;
From the first seeds of his idea to establish a new F1 team to the challenges of funding and building that team from the ground up, Guenther shares the real story of the origins of Team Haas, immerses readers in the high and lows of its first decade on the grid, and opens up about his departure from the team at the end of 2023.&nbsp;
As Guenther recalls his proudest achievements and the many, many disasters he has faced, he takes readers behind the scenes, into the pit lanes and garages, and out on to the circuits of the world's greatest race tracks. We spend time with drivers, mechanics, executives, sponsors, commentators and fans, and take in many personal moments too, all the while grappling with the big challenges and small details that keep the wheels of a Formula 1 team turning.&nbsp;
Told in his inimitable style, packed with hugely entertaining stories, outspoken opinions and unvarnished truths, this is Guenther at his very best – insightful, opinionated and completely unfiltered.&nbsp;
&nbsp;
LISTEN ABOVE

Catherine Raynes: The Blue Hour, Unfiltered: My Incredible Decade in Formula 1

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/ea72a572-e3a9-4546-aaee-b207001235da/transcript

Nici Wickes: How to get out of a cooking rut

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