Skip to content.
from Afternoons on Friday 24 August 2012
If you are a fan of scallops, now is the time to indulge. Scallops at their best are fresh and plump, smelling of the sea, and as tender as butter to eat. But overcook them and you may as well play squash with them! Scallops should have a glisten to them, a translucency to the white meat, and not look dry in any way.
To embed this content on your own webpage, cut and paste the following:
Audio is categorised based on the frequency of the programme it was heard in. Click on the headings below to access the programmes. For the most recently published audio, go to the latest audio page.
Streams are in Windows Media format. Mac and Linux users may need to install additional software. Get help with audio
A selection of music interviews, reviews, videos, concerts, sessions, and performances.
Downloads and podcasts are available for selected programmes. Our podcast page has a complete list of feeds.
Help on using online audio: formats, software, podcasts, downloading, and troubleshooting.