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Woman's Hour: Nursing, Children's Mental Health, Coronation Street, Anna Jones

Nursing, Children's Mental Health, Coronation Street

Nursing, Children's Mental Health, Coronation Street, Anna Jones

BBC Radio 4 - Woman's Hour, Nursing, Children's Mental Health, Coronation Street, Anna Jones

The programme that offers a female perspective on the world

Tomorrow marks the 200th anniversary of the birth of Florence Nightingale. The day's also become International Day of the Nurse. We speak to nurse and poet Molly Case and to Ruth May, Chief Nursing Officer in England.

Childline has new figures about the number of under 11s wanting help because of the coronavirus lockdown. Jane talks to Laverne Antrobus a Child Psychologist at the Tavistock Clinic and to NSPCC campaigns manager, Helen Westerman.

Coronation Street is dealing with the issue of coercive control between husband and wife in one of its storylines. We hear from Shelley King who plays Yasmeen who's the victim, as well as Lindsay Williams who's one of the script writers on Corrie.
 
And she's been described as ‘the kind of cook who makes you want to eat vegetarian food even if you're not vegetarian’. Anna Jones shares some fresh ideas about lockdown lunches and the surprising things we can do with a can of tomato soup.  Here's one of her recipes: 

Caper, herb and egg flatbreads / SERVES 2 AS A LIGHT MEAL

200g thick Greek yoghurt
1 unwaxed lemon
2 avocados
2 organic eggs
olive oil
2 medium corn or flour tortillas or wraps (about 12 cm)
a few sprigs of soft herbs (I use dill and basil, but mint, tarragon, parsley and chives would all work too)
2 tablespoons small capers
a few cornichons, roughly chopped
25g freshly grated Parmesan (I used a vegetarian one)

First, in a bowl mix the yoghurt with the grated zest and juice of half the lemon, a pinch of sea salt and a good grind of black pepper.
Cut the avocados into quarters and remove the stones, then cut each one down to the skin in thin slices.  Squeeze over the juice from the remaining lemon half and set aside. Beat the eggs in a little cup with a pinch of salt.
It’s best to cook the tortillas one by one.  Heat a frying pan big enough to fit your tortilla over a medium heat.  Add a tiny splash of olive oil, then add half the egg and let it set into a kind of pancake for 10-15 seconds.  Working quickly, place a tortilla on top of the egg; you want the egg still to be a bit runny so that it will attach itself to the tortilla as it sets.   When the egg has set, use a spatula to turn the whole thing over, sprinkle over half the herbs, half the capers and cornichons and half the cheese.  Cook until the cheese has melted.  Repeat this process for the second tortilla.
To serve, fold the tortillas in half and top with the yoghurt and slices of the avocado.  To make a meal of them, serve with a little lemon-dressed green salad.

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