{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6565dd7277cca90012c298c8/68aebc9c982c36846e19593c?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"PART2: Rick Stein: S’mores, Basque Cheesecake and Arancini Balls","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6565dd7277cca90012c298c8/1756282081454-8289c6a7-ca3e-4351-80dc-c6217624bca5.jpeg?height=200","description":"<p>Chef extraordinaire Rick Stein joins Spooning With Mark Wogan this week as we give you another chance to listen to the episode.</p><p><br></p><p>Rick opens up about running a nightclub, having fifty years in the food industry, writing thirty books and Mark tests whether Rick recognises his own arancini ball recipe.</p><p><br></p><p>Dishes served:</p><p>Hates: S’mores</p><p>Spoon One: Baileys Basque Cheesecake</p><p>Spoon Two: Arancini Balls with ’Nduja</p><p><br></p><p>Rick’s book Rick Stein: Food Stories is out now.</p><p>This episode was recorded at Mark’s Homeslice Pizza restaurant in the City.</p><p><br></p><p>Senior Podcast Producer: Johnny Seifert</p><p>Visual Producer: Chris Jacobs</p><p>Assistant Producer: Cami Lamont</p><p>This is a News Broadcasting production</p>","author_name":"Virgin Radio UK"}