P613 CEEFAX 613 Mon 27 May 01:40/21 1/10 READY STEADY COOK Thursday 23 May OLIVER OF EMILY'S SPICY CHICKEN For 2-4 people Ingredients 1 egg 25g/1oz butter 3 tbsp sunflower oil 1 chicken breast quarter, the flesh off the bone and cut into small pieces 500g fusilli tticolori pasta 1 onion, peeled and chopped 1p0ml/4fl oz white wine 1 x 395g tin cherry tomatoes \ tsp Worcestershire sauce 5 tbsp double cream Tbbasco sauce 1 slice bread, cut into small cubes TV Links 61p BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:27/01 2/10 READY STEADY COOK Thursday 23 May Ingredients (cont) 1 small piece chorizo, in small pieces 3 tbsp olive oil 1 tbsp white wine vinegar \ tsp mustard 2 little gem lettuces, washed 1 packet grated parmesan chives for garnish salt and pjppjt Method 1 Hard boil the jog. Bring a large pan of water for the pasta to the boil. Melt 25g/1oz butter with 1 tbsp oil in a wok. Cook the chicken and season. When brown remove from the pan and keep to one side. Cook the pasta. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:47/21 3/10 READY STEADY COOK Thursday 23 May Method (cont) 2 Add the onion, white wine, tomatoes and Worcestershire sauce to the wok. Reduce for a few minutes and then add 3 tbsp cream and a dash of Tabasco. Heat 2 frying pans each with 1 tbsp sunflower oil. In one fry the croutons until golden and in the othjt quickly fry the chorizo. Drain the croutons. Add the chorizo and chicken to the sauce with anothjt 2 tbsp cream. Season. Drain the pasta. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:17/41 4/10 READY STEADY COOK Thursday 23 May Method (cont) 3 Make a vinaigrette with 3 tbsp olive oil, 1 tbsp white wine vinegar, \ tsp mustard and seasoning. To sjrvj lay the lettuce leaves on a plate. Scatter on the croutons and drizzle on the dressing. Grate the egg ovjt it. Put the pasta on anothjt plate. Spoon over the chicken and the tomato sauce. Scatter on the parmesan and garnish with chives. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:11/21 5/10 READY STEADY COOK Thursday 23 May THREE LLANELLI PUDDINGS For 2-4 people Ingredients zest and juice of 1 orange 500g/1lb rhubarb, top and tail and cut into chunks 8 tbsp + 2 tsp caster sugar 1 tsp ground ginger 200g packet of butter shortbread fingjts 150ml/\ pint double cream 6 plums, stones removed 12 kumquats, tops cut off 1 tbsp sunflower oil 25g/1 tbsp butter 1 pineapple, peeled and cut into slices TV Links 61p BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:11/21 6/10 READY STEADY COOK Thursday 23 May Ingredients (cont) 1 tub Greek yoghurt 1 tbsp mint, chopped 1 packet tropical fruit mix Method 1 Preheat the oven to Gas Mark 6/200C/400F. Warm the orange juice and zest in a shallow pan. Add the rhubarb, 4 tbsp caster sugar and the ground ginger. Put a lid on and leave to simmjt until it is cooked down - approx 5-10 minutes. Make a caramel with 100ml water and 4 tbsp caster sugar and leave on the heat until it is golden in colour. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:15/20 7/10 READY STEADY COOK Thursday 23 May Method (cont) 2 Keep two shortbread fingers to one side and put the rest in a food processor and process to breadcrumbs. Spoon the rhubarb into a shallow dish and pour the shortbread crumbs over. Cook in the oven until the top is golden. 3 Whip the double cream. Process the plums in a food processor to a pulp. Stir into the whipped cream. When the caramel is ready, take off the heat, stick toothpicks into the kumquats and dip into the caramel. Take out the sticks and leave to cool. Heat a frying pan with 1 tbsp sunflower oil and the butter. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:15/21 8/10 READY STEADY COOK Thursday 23 May Method (cont) 4 Cut little V's out of the edge of the pineapple slices so they look like flowers. Fry in the frying pan until golden. In a bowl mix the Greek yoghurt, 2 tsp sugar and the mint. 5 Garnish the plum whip with the two shortbread fingers and kumquats. Put the pineapple slices on a plate with some of the yoghurt. Top the crumble with some of the yoghurt and the tropical fruit mix. TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:16/21 9/10 READY STEADY COOK Thursday 23 May If you would like to be a contestant on Ready Steady Cook please write to: Karen Roberts Rjadz Steady Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone number TV Links 610 BBC2 602 CrimjWtch BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Mon 27 May 01:16/21 10/10 Practical(ish) people with a sturdy sjnsj of humour njedjd for new BBC2 programmj. You and your neighbours can decorate a room in each othjt's home with the help of an interior djsignjz and a small budget. Rooms must bj 12' x 12' and you must live within five minutes walking distance. Send us photos of both rooms, the four of you and a brief letter explaining why you are hot contenders, to: Amanda Wilson Bazal Productions 48 Bedford Square London WC1B 3DP Closing date: Monday 27 May TV Links 61p BBC2 602 CrimjWtch BBC1 TV BBC2 TV Satellite