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Hearts take first steps towards youth focus as trio head to Raith on loan00:00
David Maddox: Who plays the part of referee in the referendum is big question right now00:00
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Milly Dowler’s parents convinced she was still alive after voicemails deleted00:00
Peter Jones: Keeping the customer satisfied00:00
Scotland must act to eradicate key cattle disease, farmers are warned00:00
Moray fighting back after RAF Kinloss closure00:00
Leader: Win some, lose some in cost-cutting game00:00
Gig review: Hot Club of Cowtown - Tolbooth, Stirling00:00
Men of Steel: The men who maintain the Forth Rail Bridge00:00
Drugs charge washed away00:00
London control of referendum would be insult – McLeish00:00
Analysis: ‘Offshore wind power is the best chance of reaping the benefits industry has to offer’00:00
Hugh Reilly: Dinner lady locked into winning recipe00:00
Drug dealer to lose £49,00000:00
Teaching union vote to strike00:00
Opposition pounces as poll shows most Scots against split from UK00:00
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Zimbabwe facing agriculture crisis00:00
Nude pictures boost the brain00:00
Essential reading00:00
Debt fears and US budget stalemate hit bourses00:00
US Congress deadlocked over $1.2tn cuts package00:00
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Men of Steel: The men who maintain the Forth Rail Bridge00:00
Restaurant review: Ian Brown Restaurant, Glasgow00:00
Louisa Pearson: We’re more likely to have issues with ageing than over-consuming toddlers00:00
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Striking back00:00
A Swede taste of Scotland’s national drink00:00
Pakistan in bid to strike Taleban deal00:00
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Centrica seals £1bn deal to buy gas and oil supplies from Norway00:00
Wine: Brian Elliot puts the focus on two ex-pat winemakers.00:00
Art reviews: Bill Bollinger | RSA Open 2011 | George Bain00:00
Gig review: Gillian Welch - Clyde Auditorium, Glasgow00:00
‘DNA links’ to alleged killers of soldiers00:00
Protesters stage own dawn raid on border police headquarters00:00
Campaign cost for referendum00:00
Watchdog issues a corruption red alert over UK aid programme00:00
Indian state votes to be broken up00:00
More Scots entrepreneurs planning their exit strategies00:00
Mitie storms ahead as government cost cuts drive efficiency00:00
Energy firms to face new sanctions00:00
Atomic reaction00:00
Obituary: Shelagh Delaney - Writer of celebrated play about a working-class British schoolgirl, A Taste of Honey00:00
Leader: Wind power always comes at a cost00:00
‘Graduated’ pension to help people work longer00:00
Heather Gray: How working together will give youth a chance00:00
Naked show of support for artist00:00
Leader: Referendum deserves an independent referee00:00
Ignorance is not bliss on social media00:00
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City fears Lloyds is a ship sailing without a captain00:00
Comedy review: Omid Djalili - King’s Theatre, Glasgow00:00
Pearson’s £100m Chinese takeaway00:00
It looks like a Smart move for Sweeney00:00
Interiors: Running a design business means that Eddie and Audrey Smith worked harder to keep away from obvious trends with their home in Edinburgh’s Joppa00:00
Trailblazing playwright Delaney dies of cancer00:00
Balmier weather delays migration flights00:00
Cryptic crossword - The Scotsman 22/11/201100:00
City guide: Venice for music lovers00:00
Civilian cabinet resigns as violence continues in Cairo18:43
Police officer denies data breaches18:37
Shooting and fishing: I am incredibly bad at shooting a sitting or waddling target18:04
‘Almost all Scottish schools to close next week’ after union backs strike17:51
Drug dealer force to hand over nearly £50,00017:17
UK government orders end to British financial ties with Iranian banks16:25
SPL agrees new five-year TV deal14:23
Two students at Falkirk college treated for TB13:55
Travel: Ardeonaig Hotel, Perthshire13:46
The Supper Club: Gaby Soutar delves in to the underground restaurant scene13:42
Travel: Romania13:35
Roger Cox: Men of letters or men of action? Britain’s literary elite tend to revere one and revile the other13:33
Cross loans Parkmead £8m to fund key deals13:30
Interview: Andrea Riseborough, actor13:16
Images of Scotland: The Ochils in the mist12:25
Dundee United 1 - 0 Hearts: Players earn sympathy but not points at Tannadice12:24
Time for the SPL to take action over unpaid wages at Hearts, says Flood12:23
Murray doubts that Djokovic can repeat his wonder year12:22
Battle to save red squirrel ‘must go on for ten more years’12:21
Police, camera, reaction as bishop fumes at ‘hostile’ football security12:21
‘We’ll never forgive the fire chiefs who allowed our mother to die’12:21
Cash-strapped Scots prepare to spend £417 on Christmas12:20
Labour ‘neglected’ voters, says Curran12:20
Judge attacks ‘anti-English sentiment’ of Scottish courts12:19
Scots most likely to take drastic action to shed the pounds12:19
Libya’s brutal security chief follows Saif into captivity12:19
Dr Livingstone, warts and all, I presume?12:19
Swinney demands £20bn to secure the economy12:18
Unions facing threat of strike-law reform if pensions protest goes on12:16
At least 22 dead as Egypt unrest continues12:03
Buskers battle to join Primal Scream on Hogmanay bill12:03
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That’ll Be The Day, Playhouse12:03
Artist in frame for £30k prize12:02
Boyle brings tour to Playhouse12:02
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City patients help pioneering cancer research12:02
Rugby: Stew-Mel coach left down in the dumps12:02
Street will be left smelling of roses after huge revamp12:02
Appeal after man attacked12:02
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Hotel dines at top table12:01
Art goes on show12:01
Grooming college talent12:01
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Cash machine scam warning12:01
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Funeral for crash driver12:01
Hovercraft scheme not dead in the water says Stagecoach12:01
Tram contract lawyers hired for new Forth bridge project12:00
Summit calls for action to help fight cervical cancer12:00
Maria’s in the picture with camera12:00
Tourist boost on the cards12:00
Rabbit found abandoned12:00
Old folk facing care chaos after changes to service12:00
Stokes driven out of home by yobs12:00
Help us choose the perfect place for the city’s Olympic rings12:00
Free classes to make music instrumental for youngsters12:00
Station work fuels disruption fear12:00
Fashion: Proof beauty can be skin deep11:59
Charity store seeking staff11:59
Oral surgeon opens wide11:59
John Gibson: What about Reuben, Mr Conti?11:59
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Real Lives: Tributes as ‘inspirational’ Anges loses cancer battle11:59
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Bioquarter competition to seek health benefit firms11:59
Trevor Cooper: Dog control notices must not be all bark and no bite11:59
Talk of the Town: Carol almost gets an eyeful on stage11:59
Helen Martin: I’ve been hijacked! What does it mean?11:58
Letters: ‘Chippy’ rings refusal has put Salmond plans on track11:58
Saughton ‘is most violent Scots prison’11:58
Planners refuse to back housing and supermarket bid11:57
Lynne McCrossan: City’s designer dream spoiled by online chancers11:57
Rugby: Fraser’s now finally fulfilling his talent11:56
Hearts start fast-tracking youth players to first team11:55
Brown opted for calm approach as talk turned tide for Hibs11:55
Rugby: Edinburgh star Scott hoping to face Munster despite picking up injury11:55
Rugby: Lismore homecoming is cut short by injury to referee11:55
Rose sack manager Baikie11:55
Rugby: Musselburgh stretch their winning run to 12 games11:55
Judo: No Swede success for Mullen in Russia11:55
Ice Hockey: Weekend double fires Capitals into sixth spot in league11:55
Hockey: Fraser brace keeps Grange in sight of leaders Kelburne11:55
Hibs recover from shocking first-half display to earn a draw after caretaker boss lifts their spirits11:55
Basketball: Kings pay price for sins in defence against Saints11:55
Bo’ness fired up but Cowdenbeath see off nine men11:55
Hearts players did club proud and deserved to take much more from their performance at Tannadice11:55
Athletics: Edinburgh Uni teams claim Cross Country glory11:55
Volleyball: City on fire against Blaze11:55
Bowls: Porty boost morale for vital home tie with West Lothian11:55
Anthony Brown: Time to let go of Mogga years11:54
Game, set and match to Whitehill11:54
No fairytale for Gala as Airdrie run riot11:54
Lions put Meadow out to grass11:54
Vale put up stern resistance at Auchinleck11:54
No looking back for Gers insists Davis11:54
Well’s Daley delivers on goal promise11:54
Michael Weir: We need an experienced man to lead us into 201211:54
Lennon hails attitude of Saint Carey11:53
Lennon eyes chance to close the gap11:28
Police launch new wildlife crime drives11:15
Lottery winners give SNP £1million boost11:03
The Rumour Mill: Monday’s football news and gossip09:18
Casting call09:05
Frank Boyle Cartoon09:03
Evening News Caption Competition 21/11/201109:03
Double Crossword09:02
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‘Lone wolf bomber’ arrested in New York01:18
Britons told to stay away from Tahrir as 12 die in Cairo clashes01:10
Letter: Ill-informed fans should realise that without Farmer there would be no Hibs01:08
Nicholls’ wish upon Kauto Star pays off with Betfair Chase win01:04
Kiwi hooker admits trying to break his cousin’s leg01:04
Driscoll falls short in bid to boost medal tally00:57
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Late goal gives Whitehill victory00:56
Lossiemouth leave Nairn seeing double00:55
Stuart Bathgate: Meanwhile, a good news story from the SPL00:55
Stuart Bathgate: Fedotovas the balm to Romanov’s bombast00:51
Hibernian 1 - 1 Kilmarnock: Sluggish Hibs leave Shiels cold despite share of spoils00:50
Towell eager to see Brown appointed to manager’s job on permanent basis00:45
Record-breaking Airdrie hand Gala an 11-goal drubbing, while Culter give Partick real fright00:28
Ethiopian troops open third front in Somalia00:27
Bath 16 - 13 Montpellier: Donald stars on home debut00:25
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Leinster 38 - 13 Glasgow: Warriors ‘well and truly spanked’ in Dublin00:19
Profiteroles for savoury fillingsMakes approximately 30 small profiteroles, which will make a first course for 6-8 people6oz/170g butter, cut into bits¾ pint/430ml water9oz/250g sieved plain flour½ teaspoon salt2 teaspoons mustard powder or ready-made mustard – in which case my preference is for Dijon mustarda dash of Tabasco5 large eggs, beaten together3oz/85g grated Parmesan cheesePut the bits of butter and water together in a large saucepan over a moderate heat. Let the butter melt gently in the water and only then let it come to a fast rolling boil. Sieve the flour with the salt and mustard powder, into a bowl.Tip the flour, mustard powder (or proper mustard), salt and Tabasco into the buttery hot water and beat like mad, taking the pan off the heat. Very quickly, the dough will form a ball which rolls from the sides of the pan. Don’t beat once this happens – over-beating will give poor results. Leave to cool for 25-30 minutes.Then, beat in the beaten eggs, a small amount at a time and beating very well between each addition. If you like, you can use a hand-held electric whisk. Beat in the grated cheese at this stage. When all the eggs are incorporated, rinse a baking sheet or two under cold water.Easiest done with a piping bag and a plain nozzle, pipe even-sized blobs on the baking tray and bake in a hot oven, 200C/400F/Gas Mark 6 for 20-25 minutes – they should be well risen and pale golden. Take the tray from the oven and slash the side of each – this releases steam from within, which, if left, makes the inside of each profiterole soggy – then put the tray back in the oven for another few minutes. Take them out of the oven, and cool on a wire rack.To fill, either cut each profiterole two-thirds widthways, which is easiest done using a small serrated knife, or push the nozzle of the piping bag into each profiterole to pipe in the filling, which is all right if the filling is smooth, but if it contains chopped food, then the filling of the profiteroles is only possible by slicing open the profiteroles and using a wider plain nozzle.Suggested fillingsHalf-fat Philly cheese combined with finely and neatly diced smoked salmon, seasoned with lemon juice and black pepper and, if you like, chopped dill.Finely diced and roasted mushrooms, combined with low fat Philly cream cheese, seasoned with salt, black pepper and nutmeg. Or you can also add finely chopped smoked bacon or ham to the mushrooms in the filling.• Coffee fudge iced profiterolesThese can also be served as a sweet canapé for the type of party where you give substantial food to your guests without plates and cutlery.SERVES 66oz/170g butter cut into small bits¾ pint/430ml cold water½ teaspoon vanilla extract sieved with2oz/55g icing sugar5 large eggs beaten togetherFor the filling¾ pint/430ml double cream whipped with2oz/55g caster sugar and1 rounded teaspoon Gold Blend instant coffee dissolved in1 tablespoon boiling water, and cooled before being whipped into the creamFor the coffee fudge icing1 rounded teaspoon Gold Blend instant coffee¼ pint/140ml cold water2oz/55g butter2oz/55g granulated sugar8oz/220g sieved icing sugarTo make the profiteroles – or éclairs – measure the water, vanilla extract and bits of butter into a large saucepan and put this over moderate heat. The butter will melt as the water heats, but don’t be tempted to speed up this process, the water absolutely must not boil before all the butter has melted. Meanwhile, sieve the flour and icing sugar again, into a bowl. Once the butter has melted, then let this liquid reach boiling point and add the flour and icing sugar in one whoosh, beating like mad, the pan now off the heat. Beat only until the dough rolls from the sides of the pan, which is very quick to happen. Then leave to cool for 25-30 minutes.Add the beaten eggs a small amount at a time, beating well each time. Rinse the baking trays with cold water. Pipe or spoon the mixture into even-sized small blobs, onto the trays. Bake in a hot oven, 200C/400F/Gas Mark 6, for 20-25 minutes, then take out the trays and cut a slash in the side of each profiterole. Bake for five more minutes, before taking the trays out of the oven, lifting the profiteroles onto a wire rack, and leaving them till they are cold.If you want actual éclairs, then pipe 4in/10cm long choux éclairs.To make the fudge icing measure the coffee granules into a saucepan with the cold water, butter and granulated sugar. Over moderate heat, stir until the sugar has dissolved completely, and the butter melted, and only then bring the contents of the pan to a fast boil. Boil until the amount has reduced by half. Mix this into the sieved icing sugar, then beat it.Spoon or pipe the whipped cream into each profiterole or éclair. Then coat each with the hot icing, and leave on a serving plate or ashet till the icing is cold.00:09
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