Podcasts

Lunch With Pippa Hudson

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Impact of Covid-19 of the gig economy

19 March 2020 3:17 PM

Guest: Dr Kelle Howson | Post-Doctoral Researcher at the Oxford Internet Institute

More episodes from Lunch With Pippa Hudson

Consumer Talk: How much should we trust the claims made on the hand sanitiser bottle?

8 July 2020 3:42 PM

Guests
Consumer journalist Wendy Knowler
Adrian Barnard |Business Development Director at Syco Labs

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Car Talk: Discussing Volvo Recall and tackling listeners' questions

8 July 2020 2:13 PM

Guest: Motoring journalist Ciro de Siena

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Author Gail Schimmel chats about her new novel Two Months

8 July 2020 1:50 PM

Gail Schimmel is an attorney who is currently CEO of the Advertising Regulatory Board. This is her 5th novel since her debut was published in 2008.

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Quarantunes with Richard Brokensha

7 July 2020 3:27 PM

Guest: Local music star Richard Brokensha

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Lockdown Cookbook recipe: Sue’s Broccoli and Sweet Potato soup

7 July 2020 3:23 PM

Ingredients:
•           1 brown onion, finely chopped
•           500g broccoli, stems finely chopped, florets coarsely chopped
•           500g sweet potato, peeled and finely chopped
•           4 cups vegetable stock
•           125ml Greek-style yoghurt

Method:
•           Fry the onion, broccoli stems and sweet potato and cook, stirring, for 5 mins or until the onion softens.
•           Add the stock and 500ml water. Bring to the boil, then turn down to a low heat. Add broccoli florets. Cook for 15 mins, until sweet potato is tender. Set aside to cool slightly.
•           Use a stick blender to carefully blend the soup until smooth. Season to taste, and soon into your serving bowls.
•           Place yoghurt in a small bowl and stir in 2 tablespoons water. Gently swirl over the top of the soup.

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