Mornings with Nerida


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We know that this can be a pretty hectic part of any day! Tune in to Nerida on your drive home for fantastic music, quirky competitions and newsy bits and pieces.
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If you're looking for Luke's interviews go to the Morning section of our website.

Apple Crumble 4 Ingredients

This is a super easy crumble, a perfect dessert for a winters nights.                                                                                                                                    .


Apple Crumple:
Serves 4-6

* 2 x 400g (14oz) Tins of pie apples
* half a cup of sultanas
* 200g (7oz) pkt of scotch finger biscuits (hobnobs in the UK)
* 115g or half a cup of soft butter

Preheat oven to 180c.

Place apple filling into a lightly greased baking dish.

Sprinkle with sultanas.

In a large bowl, mix together biscuit crumbs and melted butter.

Spread the mixture evenly over the apple and sultanas. Bake for 20 minutes or until golden.

Add Cinnamon or 1⁄2 tsp. nutmeg or 1/2 tsp mixed spic to the apple mix. It's up to you, this recipe is awesome just the way it is. Serve with custard or ice cream.

Recipe from


World Refugee Day

It's World Refugee Day today.  
An estimated 12 million people live in refugee camps worldwide and only 0.1% are resettled, repatriated, or integrated into normal society each year.

Warehoused is a feature-length documentary which explores the plight of long-term refugees through a glimpse into the lives of those living in Dadaab, Kenya, one of the world’s largest refugee camps. We see the camp's inner workings through one man's journey to do everything in his power to provide for his family. This man’s story is not unique however; it accentuates the much larger problems that long-term refugees have faced for centuries.

Check out their website here:

Here's the trailer:


Churros and Chocolate

When I was in Spain we regularly had Churros and chocolate for breakfast, obviously not a healthy option but pretty delicious!


Cinnamon and Sugar:

½ cup sugar +  1 ½ tsp ground cinnamon

For the Churros:

1 ½ Tbsp sugar

 ½ tsp salt

2 Tbsp vegetable oil

 1 cup flour

For the Chocolate:

100g milk chocolate, chopped

 ½ cup cream Ice Cream to serve


To make cinnamon sugar: combine 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.

To make churros:

place 1 cup water, 1 1/2 Tbsp sugar, salt and 2 Tbsp vegetable oil in a small saucepan and whisk together.

Place onto high heat and bring to a boil.

Remove from heat, stir in the flour, mixing until it forms a ball.

Half fill a large, heavy­bottomed saucepan with vegetable oil (approximately 8 cm) over high heat.

Transfer the dough to a cloth pastry bag or heavy­duty plastic bag fitted with a large star tip. Pipe the dough over the pot of oil to a length of about 5cm, then using scissors or a sharp knife, cut it so it releases into the oil.

Pipe 2­3 churros into the oil at a time, frying them until they are golden brown and cooked through.

Transfer the churros to a paper towel lined plate to drain for 2 minutes. Then roll them in the cinnamon ­sugar mixture, repeating the frying and coating process with the remaining dough.

To make the chocolate sauce: place chocolate in a small bowl. Heat cream then pour over chocolate, stir until chocolate is melted. Place into a bowl to serve. Serve the churros with chocolate sauce and ice cream.

This recipe was sent in by Brett McGregor