This is just an informal chat. There’s no right or wrong answers, and nothing taxing. The aim of the show is to inspire others by sharing your opinions and experience to date in your career. We all started at some point and we easily forget more than we’ve learnt over the years.
Before we start, get a drink, finish that internet rabbit hole you’re in and maybe do some jumping jacks, or some breathing exercises, whatever chills you out.
You don’t need an expensive fancy microphone, if you do, and you know how to set it up right, that’s great.
If you have a headset, or headphones with a built in microphone, this will be great - as long as it is not Bluetooth. There’s a common problem with Bluetooth based microphones and headphones that can create problems with the sound quality of your voice.
If all else fails, use the microphone on your laptop and leave it with me to clean up later.
You must wear headphones. The reason for this is that if you don’t, then I will end up recording my voice twice because it will get picked up with your microphone. It also creates a problem where we can accidentally talk over each other because of the delay.
⏺️During the recording
We’re not recording and streaming live, we can start and stop and repeat things however we want. If you got a crazy dog that wants to join in, that’s gonna happen! Kids want snacks or can’t find the right cartoon channel, all these things happen and the good news is - don’t worry about it!
And just to check you’ve read this, and to say thank you for sharing your story, here’s a recipe for flapjacks, give it a try and share with someone you love.
Flapjacks by The Great British Bake Off
Preheat the oven to 180°C/160°C fan/Gas 4 and line the base and sides of the baking tin with baking paper.
To make it easy to measure golden syrup from a tin, first heat a tablespoon in a mug of boiling water for a minute before using. If you have digital scales, place a small pan on the scales, making sure they are registering zero, and use the hot spoon to scoop the syrup from the tin and into the pan. Re-set the scales to zero and add the demerara sugar and unsalted butter. Set the pan over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
Mix the porridge oats, mixed seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
Bake on the middle shelf of the oven for 20–25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.
Remove from the oven and mark the flapjack into squares. Cool in the tin on a wire rack.
- 100g golden syrup
- 100g demerara sugar
- 125g unsalted butter, diced
- 250g rolled porridge oats
- 75g mixed seeds (sunflower, pumpkin, golden linseed and sesame)
- ¼ tsp ground ginger
- pinch of salt