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    Marty in the Morning Friday 11 April 2014


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    Neven's Recipes

    Smoked Salmon and Leek Quiche
    Serves 6

    25g (1oz) butter

    1 small leek, diced

    150ml (¼ pint) cream

    150ml (¼ pint) milk

    2 eggs

    2 egg yolks

    2 tbsp sweet chilli sauce

    1 tbsp chopped fresh flat-leaf parsley

    1 tbsp chopped fresh dill

    200g (7oz) smoked salmon, diced

    sea salt and freshly ground black pepper

    lightly dressed green salad, to serve

    For the pastry:

    225g (8oz) plain flour, extra for dusting

    100g (4oz) butter, diced and chilled

    ½ tsp salt

    good pinch of chilli powder (optional)

    3 tbsp ice-cold water

    1 egg yolk, 1 tbsp milk

    To make the pastry, place the flour, butter, salt and chilli powder (if using) in a food processor.

    Whizz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and

    pulse again so that the pastry comes together. Knead gently on a lightly floured surface for a

    few seconds to form a smooth dough. Wrap in clingfilm and chill for at least 10 minutes before

    rolling (or up to 1 hour if time allows).

    Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21cm (8 ½in)

    fluted flan tin that’s about 4cm (1 ½in) deep. Use a rolling pin to lift the pastry into the tin,

    pressing well into the sides and letting the pastry overhang a little, as this prevents shrinkage.

    Chill for another 10 minutes for the pastry to rest.


    Preheat the oven to 200°C (400°F/gas mark 6).

    Prick the pastry base with a fork, then line with a circle of oiled foil or parchment paper that is

    first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for

    20 minutes, until the pastry case looks ‘set’ but not coloured.


    Beat the egg yolk and milk together in a small bowl. Carefully remove the foil or paper and

    lower the temperature to 160°C (325°F/gas mark 3), then brush the pastry with the egg wash to

    form a seal. Return to the oven for 5 minutes, or until the base is firm to the touch and the sides

    are lightly coloured. Remove the pastry from the oven, then increase the heat to 180°C (350°F/

    gas mark 4).


    While the pastry is baking, heat the butter in a frying pan over a medium heat and sauté the leek

    for 3–4 minutes, until it’s softened but not coloured. Season to taste and leave to cool.

    Beat the cream in a bowl with the milk, eggs, egg yolks and sweet chilli sauce, until well

    combined. Stir in the parsley and dill and season with salt and pepper. Scatter the leek and

    smoked salmon into the bottom of the pastry case and then pour in the cream mixture. Bake for

    25–30 minutes, until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5

    minutes in the tin, then remove and trim down the excess pastry.


    To serve, carefully cut the smoked salmon and leek quiche into slices while it’s still warm.

    Arrange on serving plates with the green salad.


    Music Played on the Show

    • 09:37
      Title: Mack The Knife
      Performer(s): Bobby Darin (Vocal)
      Performer(s): Bobby Darin (Vocal)
      Duration: 3:20
    • 09:45
      Title: Horn Concerto No. 2 In E Flat K 417 - Movement Ii - Andante
      Performer(s): John Ryan (Horn)
      Performer(s): John Ryan (Horn)
      Duration: 4:13

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