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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks. That'd be.

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Speaker 2: Morning Jack Great shows, says Gary. Why don't the government

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Speaker 2: get all schools a subsidy to put solar panels on

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Speaker 2: their roofs. There are big open buildings. They would save

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Speaker 2: costs for schools. There'd be a surplus to the greater

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Speaker 2: wind for everyone. Please push this solution, Polly, says Jack.

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Speaker 2: In the UK, they've got solar panels, little charge in

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Speaker 2: low light winter, also when the strong moonlight. My friend

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Speaker 2: has them on her roof and lives in Northumberland. She

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Speaker 2: says they absolutely brilliant. There's miserable weather up there all

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Speaker 2: the time in winter, less light than here, much fewer

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Speaker 2: sunny days, and yet they're generating heaps of electricity. Thank

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Speaker 2: you for that, Polly. I mean, this is the thing

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Speaker 2: about the solar technology, right, it just gets first of all,

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Speaker 2: gets cheaper and cheaper and cheaper and cheaper and cheaper,

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Speaker 2: and the technology gets better and better and better and

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Speaker 2: more efficient. So I think like a solar panel today,

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Speaker 2: a domestic solar panel today has one fifth of the

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Speaker 2: amount of silver that you needed for the same solar

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Speaker 2: panel in twenty ten, and so when you think about

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Speaker 2: all of the kind of and the amount of lithium

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Speaker 2: that goes into solar panels, like the lithium deposits that

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Speaker 2: have been discovered in the last few years are vast

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Speaker 2: compared to what existed previously, which means that the kind

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Speaker 2: of demand on those resources is very much being met.

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Speaker 2: And of course you can recycle a lot of the

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Speaker 2: old panels and take a lot of the minerals out

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Speaker 2: of them and use them in new panels as well.

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Speaker 2: Ninety two ninety two. If you want to send us

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Speaker 2: message this morning, our cook Nicki Wicks is here this morning.

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Speaker 2: She's got sola. Nikki sell us all sola? Is it good?

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Speaker 1: To be honest, I'm solar powered.

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Speaker 3: Solar powered have been for about four or five years now.

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Speaker 3: When I first got it, I can tell you it

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Speaker 3: felt so expensive to me. I don't have a battery,

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Speaker 3: so it doesn't straw. But I'll tell you what, as

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Speaker 3: soon as I got it, I couldn't stop grinning. It

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Speaker 3: felt like the most obvious thing in the world.

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Speaker 2: Really, I just, honestly just I just.

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Speaker 3: Wandered around my house for the next few days. That's

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Speaker 3: worn off.

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Speaker 2: Of course.

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Speaker 3: Other way putting me away. But I just thought this

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Speaker 3: makes so much sense. It's ridiculous that we don't capture this,

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Speaker 3: absolutely crazy. Yeah, I think it's a great idea.

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Speaker 1: Very good.

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Speaker 2: Do I ask, what's a power bill for you in

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Speaker 2: the middle of winter today? Oh?

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Speaker 3: Probably round two twenty something.

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Speaker 2: Pretty high.

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Speaker 1: Guess as well?

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Speaker 3: I run okay, not everything's electric. That's my car, that's

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Speaker 3: my everything.

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Speaker 2: Yeah, okay, okay. So you've got a car and a

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Speaker 2: spar pole okay, and no battery. You should get a battery.

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Speaker 3: I think I should get a battery. I need the battery. Yeah, no, no,

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Speaker 3: I think I should get a battery. Definitely would be

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Speaker 3: great to have it stored, and especially yesterday because we

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Speaker 3: had a power cut, Yes, and that would have been great.

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Speaker 3: And stead it couldn't boil my kettle for my cup

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Speaker 3: of tea or to make my pies.

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Speaker 2: Oh dear, Okay, let's talk those pies, Moroccan spiced land pies. Yeah.

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Speaker 3: I'm in training. Actually, I'm in training freeding pies. Because

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Speaker 3: on the twenty fourth of July, as the announced recently

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Speaker 3: announced celebrity celebrity judge for the twenty seventh Bacles New.

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Speaker 1: Zealand, so preil.

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Speaker 3: That's me. You congratulation will be thank something.

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Speaker 2: Put that on your team stone.

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Speaker 3: It is a huge honor. So we've got five hundred

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Speaker 3: that we other five thousand pies getting judged on, you know,

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Speaker 3: and so I'm in training for eating them. So and

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Speaker 3: I knew that you were just coming back to our

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Speaker 3: fair shawls, and I thought, what better than a pie?

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Speaker 3: So I've made you a Moroccan spiced lamb pie and

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Speaker 3: so good. And here's what I do. I just make

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Speaker 3: up this beautiful, soft, tender lamb filling by sorting some

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Speaker 3: onions and some olive oil adding in die slam. And

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Speaker 3: I just happened to have two lamb rumps hanging around

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Speaker 3: in my freezer, so I defrosted those. I used about

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Speaker 3: eight hundred grams I suppose of lamb. Because I had

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Speaker 3: so much lamb, I decided not to pad it out

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Speaker 3: with anything like carrots or salary. But you could if

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Speaker 3: you wanted to kind of go a little bit easier

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Speaker 3: on the lamb content, why would you? You could also

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Speaker 3: put some lentils in there, but I didn't do that there.

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Speaker 3: I just went onions, lamb, cloves of garlic. Oh so good.

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Speaker 3: And then I threw in a whole lot of beautiful

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Speaker 3: spices that really kind of have this heady a roma

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Speaker 3: and really reminded me of Morocco when I was there.

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Speaker 3: I put one heat teaspoon of turmeric power powder, and

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Speaker 3: then one teaspoon each of coriander powder, ground cumin, and paprika.

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Speaker 3: I didn't use the smoke crate precreage to use the

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Speaker 3: hot one to give a little bit of heat, and

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Speaker 3: I used half a teaspoon of ground ginger. I also

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Speaker 3: threw in a cinnamon stick, but my cinnamon sticks are

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Speaker 3: so old that there was belly any flavor from the cinnamon,

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Speaker 3: so I do recommend using a little bit of cinnamon

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Speaker 3: that was still delicious. One teaspoon of sea salt lamb

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Speaker 3: love salt and you don't want to sort of flavorless pie,

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Speaker 3: and a quarter of a teaspoon of white pepper, and

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Speaker 3: four hundred grams of crushed tomatoes. They all went into

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Speaker 3: a pot, and then I kind of topped up that

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Speaker 3: pot till just about covered with water. You could use

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Speaker 3: stock as well, but I didn't bother and I just

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Speaker 3: cooked it away for about an hour until everything was

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Speaker 3: melting into each other. Those onions have melted the beautiful

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Speaker 3: lamb has and then I kind of did a bit

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Speaker 3: of a pooled lamb. I just sort of I didn't

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Speaker 3: really want chunks of it, so I left a couple

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Speaker 3: of chunks in me. But I just kind of thought

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Speaker 3: so that was sort of you know, cold lamb, shredded

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Speaker 3: it a little bit, and then I just cooled that.

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Speaker 3: And that's the key to making a good pie is

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Speaker 3: putting cool filling into a pastry case. If you put

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Speaker 3: hot filling in, it melts the pastry straight away, and

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Speaker 3: you're bound to get a soggy bottom on the pie.

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Speaker 3: So look, I preheated my oven to one hundred and

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Speaker 3: ninety degrees and I popped a tray into heat. And

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Speaker 3: then I've got some lovely little old fashioned pie tins.

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Speaker 3: But you could use a Texas muffin tin. You could

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Speaker 3: make one big pie whatever you like. Line it with pastry,

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Speaker 3: throw that cold filling in there. And then I rolled

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Speaker 3: out very thin lids on it because I like to

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Speaker 3: go minimum pastry maximum filling, brushed it with eggsh and

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Speaker 3: sealed it well around the edges. A couple of slashes

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Speaker 3: in the top of your pies. Always let a bit

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Speaker 3: of that air escape. I sprinkled over some beautiful little

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Speaker 3: Cumban seeds and then I probably cooked them for about

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Speaker 3: forty minutes. They were delicious, absolutely and uughly to tie.

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Speaker 2: Amazing.

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Speaker 3: Yes, so I didn't even need to use any thickner

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Speaker 3: or any Yeah, yeah, because the lamb and the fat

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Speaker 3: sort of did the trick of that. Do leave your

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Speaker 3: pie for ten minutes for ease of eating after once

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Speaker 3: it's come out. Yes, how many hot pies have you?

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Speaker 3: You don't really enjoy the process.

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Speaker 2: I know yourself immediately.

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Speaker 3: Yeah, the pies, I love them.

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Speaker 2: I love Okay, Well, we're going to make sure the

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Speaker 2: recipe is up at newstalk s headb dot co dot

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Speaker 2: inz so everyone can cook along at home as well.

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Speaker 2: Thank you so much, Nicky, and congratulations on your appointment.

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Speaker 2: That is prestige indeed.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to Newstalks hed B from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio