07/10/2014
Fred MacAulay finds out how QI creator John Lloyd decides which facts have made the cut in his new book, and Jane Garvey explains the Women's Hour Chore Wars Calculator.
Fred MacAulay's in fine company today;
- QI creator John Lloyd and the show's Director of Research John Mitchinson pop in.
- Carol Vorderman will be fresh from the Pride of Britain awards.
- Jane Garvey explains what the Chore-Wars are and why Woman's Hour have put a Chore-Wars-Calculator on their website.
- Jak O'Donnell settles into the season with her unique take on Butternut Squash Soup.
- Paula McGuire attempts the Great British Bake Off's penultimate technical challenge - tune in to hear if she manages.
- 3/4's of us suffer from bad backs, thanks to our sedentary lifestyles. If that sounds like you listen in to find out if you can remedy yours.
Last on
Chapters
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John Lloyd and James Harkin
Compilers of the QI 1,411 Fact book share some of the interesting facts.
Duration: 10:49
Bad Backs
Chiropractor Megan Clubb discusses back pain and how to prevent it
Duration: 07:15
Jak's Great Thing
Jak O'Donnell settles into the season with her unique take on Butternut Squash Soup.
Duration: 08:00
Jak's Butternut Squash Soup
Ingredients
·        1 tbsp rapeseed oil
·        4 butternut squash,
·        150g carrots, diced
·        ½ diced onion
·        1 tbsp curry powder
·        100g red lentils
·        700ml vegetable stock
·        1 can coconut milk
Method
1.   Take the top half of the squash off, (the thinner bit)
2.   Sit both parts on roasting tray and bake for 20 mins at 160c
3.   Allow to cool slightly and then scoop out the flesh from the bottom half carefully
4.   Peel & roughly chop the top half & set aside the pulp remove any seeds
5.   In a warm pot soften the carrots & onion with the curry powder add the lentils
6.   Then add boiling stock and cook for ten minutes, finally adding the cooked butternut
7.   Then add coconut milk & season to taste
8.   If you want to use the seeds as a garnish then boil them in salty water
9.   Drain and then pop into a hot oven tossed in rapeseed oil season with curry powder
10. Serve inside the bottom half of the butternut squash sprinkle with toasted seeds
Broadcast
- Tue 7 Oct 2014 10:30ÃÛÑ¿´«Ã½ Radio Scotland
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