{"id":39440,"date":"2023-11-09T16:27:07","date_gmt":"2023-11-09T15:27:07","guid":{"rendered":"https:\/\/www.radiotimes.com\/?p=1923185"},"modified":"2023-11-09T20:45:41","modified_gmt":"2023-11-09T19:45:41","slug":"bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final","status":"publish","type":"rss_feed","link":"https:\/\/c01.purpledshub.com\/radiotimes\/rss_feed\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final\/","title":{"rendered":"Bake Off review: J\u00fcrgen predicts 2023 finalists and shares advice ahead of quarter-final"},"content":{"rendered":"<p class=\"rssexcerpt\"> J\u00fcrgen Krauss talks all things Dessert Week for RadioTimes.com. <\/p><p class=\"rssauthor\">By Grace Henry\n                \t\t<\/p><p class=\"rssbyline\">Published: Thursday, 09 November 2023 at 15:27 PM<\/p><hr class=\"wp-block-separator\"\/><?xml version=\"1.0\" encoding=\"UTF-8\" standalone=\"yes\"?>\n<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<html><body> <p>We\u2019re getting closer and closer to finding out who this year\u2019s <a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/great-british-bake-off-2023-release-date\/\">Great British Bake Off<\/a> winner is, with the quarter-finals set to take place on Tuesday 14th November.<\/p>\n<p>This week saw the <a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/great-british-bake-off-2023-contestants\/\">Great British Bake Off 2023 line-up<\/a> tackling all things dessert for the <a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/great-british-bake-off-2023-theme\/\">Bake Off theme<\/a>, and saw what was, perhaps, the worst results in Technical history as all but one contestant (<a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/tasha-great-british-bake-off-2023-contestant\/\">Tasha<\/a>) produced underbaked steamed puddings.<\/p>\n<p>Here, former <a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/great-british-bake-off-2023-release-date\/\">Great British Bake Off<\/a> semi-finalist, and <a href=\"https:\/\/www.radiotimes.com\/\">RadioTimes.com<\/a> columnist J\u00fcrgen Krauss shares his thoughts on Dessert Week, admitting he and his fellow bakers had a similar experience with a Technical challenge during their season.<\/p>\n<p>As well as this, he reveals who he thinks could make the final, and which two bakers need to \u201cbrush up\u201d.<\/p>\n<p>You can watch J\u00fcrgen give his verdict below.<\/p>\n<p>Keep watching at the end of each video for more from the expert baker.<\/p> <div class=\"brightcove brightcove__player-container--playlist\"> <div class=\"brightcove__player vjs-playlist-player-container\"> <video-js data-playlist-id=\"1782095518521737144\" data-account=\"69912529001\" data-player=\"3fREPzt1Q\" data-embed=\"default\" data-application-id=\"\" controls=\"\"> <\/video-js> <\/div>\n<\/div>\n<script src=\"\/\/players.brightcove.net\/69912529001\/3fREPzt1Q_default\/index.min.js\"\/> <h2><strong>J\u00fcrgen on Dessert Week<\/strong><\/h2>\n<p>It was really fun to watch. I thought it was probably daunting for the participants \u2013 the bakers, and it\u2019s crazy what happened in the Technical.<\/p>\n<p>We had, I think, a similar experience in our year with those caramel bars, chocolate coated caramel bars, where everything was a catastrophe, but not in such a dimension as with the sponge puddings.<\/p>\n<p>It was just random that Tasha\u2019s were edible, and I think that gave her the win over the others, but [it was] quite an episode. I thoroughly enjoyed watching it.<\/p>\n<p>Looking at the story they told, Tasha didn\u2019t make a caramel for the syrup that would go on top of the sponges into the tins. So despite that, obviously skipping one instruction (I think that\u2019s what she did), she came out as the winner.<\/p>\n<p>I think something similar happened to me as well. I skipped an instruction and then used different techniques and and it still came out. So there\u2019s always many ways to create a bake, there\u2019s not just one way to interpret a recipe, and she was lucky in this case.<\/p>\n<h2><strong>Favourite bake<\/strong><\/h2>\n<p>Probably the bombs by Josh and Dan. What I like about both of those was that they were very personal, and that [they] both went out of the ordinary to create something wonderful.<\/p>\n<p>Josh obviously, with strawberries and cream, that went down very well, in the shape of a Fraisier cake inside the bomb, but I thought Dan\u2019s idea and execution was particularly interesting, in context of this contest, because he thought of an integral thing.<\/p>\n<p>He thought of creating Earth, and this dessert resembled Earth\u2019s atmosphere in terms of the light meringue, and then you have the crust as the chocolate sponge, and then you have the inner layers that are the mousse and the raspberry jelly. So I think the concept is ingenious.<\/p>\n<blockquote class=\"twitter-tweet\" data-dnt=\"true\"><p lang=\"en\" dir=\"ltr\">Dan\u2019s \u2018Pale Blue Dot\u2019 Meringue Bombe Showstopper. <a href=\"https:\/\/twitter.com\/hashtag\/GBBO?src=hash&amp;ref_src=twsrc%5Etfw\">#GBBO<\/a> <a href=\"https:\/\/t.co\/Aa2NdFTPIp\">pic.twitter.com\/Aa2NdFTPIp<\/a><\/p>\u2014 British Bake Off (@BritishBakeOff) <a href=\"https:\/\/twitter.com\/BritishBakeOff\/status\/1721996868345880883?ref_src=twsrc%5Etfw\">November 7, 2023<\/a><\/blockquote><script async=\"\" src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"\/>\n<h2><strong>Least favourite bake<\/strong><\/h2>\n<p>Well, yes, if we leave the Technical out there, it will probably be Cristy\u2019s profiteroles. They dissolved with just too much royal icing, so I think that was a bad strategical choice.<\/p>\n<p>Given the time restriction, the icing wouldn\u2019t have time to dry on the profiteroles, and then stacking them inside a globe that prevents moisture from getting out. It wouldn\u2019t work.<\/p>\n<p>And between the end of the baking and then the judging, there\u2019s always a couple of hours, so enough time to really destroy a crispy texture, if it ever was there. So no, I wouldn\u2019t like to try those.<\/p>\n<p><strong>Read more:<\/strong><\/p>\n<ul>\n<li><a class=\"standard-card-new__article-title qa-card-link \" href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/chris-harris-top-gear-freddie-flintoff-recovery-newsupdate\/\">Top Gear\u2019s Chris Harris offers update on Freddie Flintoff recovery<\/a><\/li>\n<li><a class=\"standard-card-new__article-title qa-card-link \" href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/hannah-waddingham-home-for-christmas-trailer-newsupdate\/\">Hannah Waddingham stars in trailer for Apple TV+ Christmas extravaganza<\/a><\/li>\n<\/ul>\n<h2><strong>J\u00fcrgen\u2019s finalists<\/strong><\/h2>\n<p>I would say my bid for the finalists will be Dan, Josh and Tasha. The winner might depend on so many things. With Josh, he is a rugby player so he probably has a strategy. But I\u2019m sure there will surprises from producers and bakers.<\/p>\n<h2><strong>Tip of the week<\/strong><\/h2>\n<p>I don\u2019t think I\u2019ve made [a] steamed pudding since that Technical, so I don\u2019t have a tip for that. But, in terms of desserts, I really like making the Bavarian creams and and other creams. And the most important bit is to watch your texture and to respect cooling times.<\/p>\n<p>So the texture changes with cooling and beating the eggs etc, beating the substances. That\u2019s all very important. When you beat up your eggs or your butter, there\u2019s often a very subtle change in colour or inconsistency that indicates that your mixture is ready for the next step.<\/p>\n<p>So that\u2019s something to watch out for. But, almost more critical [for] me, is understanding the timing of things and the cooling, because that determines how it sets \u2013 whether it gets grainy to some extent, or whether it stays runny.<\/p>\n<h2><strong>J\u00fcrgen answers\u2026<\/strong><\/h2>\n<p><strong>Why was this week\u2019s Technical so difficult?<\/strong><\/p>\n<p>I think partly because it\u2019s nothing that you would do every day or in these times anyway. I think they [steamed puddings] were around much more, maybe, in the \u201950s, \u201960s or \u201980s. I didn\u2019t grow up in England, so they are completely new for me.<\/p>\n<p>And when I was thinking of applying for the Bake Off, my wife actually made me make steamed puddings, which saved me in one Technical where we had to make sticky toffee pudding. I actually won that one. But that was a lucky coincidence, and having a very good coach in my wife helped, otherwise it\u2019s quite involved.<\/p>\n<p>It takes time, you have to work hard all the time you\u2019re creating this recipe in order to get the result. You can\u2019t just walk away like it is with bread. With bread, you mix it up and then you can walk away. With a steamed pudding, you have to be there and you have to watch it \u2013 \u2018it needs these toppings\u2019, etc.<\/p>\n<p>So I don\u2019t think it\u2019s something many bakers do on a regular basis. And it\u2019s a high risk thing for the Technical. It was a good choice.<\/p>\n<blockquote class=\"twitter-tweet\" data-dnt=\"true\"><p lang=\"en\" dir=\"ltr\">Speechless. <a href=\"https:\/\/twitter.com\/hashtag\/GBBO?src=hash&amp;ref_src=twsrc%5Etfw\">#GBBO<\/a> <a href=\"https:\/\/t.co\/6dx9YKcMPO\">pic.twitter.com\/6dx9YKcMPO<\/a><\/p>\u2014 British Bake Off (@BritishBakeOff) <a href=\"https:\/\/twitter.com\/BritishBakeOff\/status\/1721989655476744693?ref_src=twsrc%5Etfw\">November 7, 2023<\/a><\/blockquote><script async=\"\" src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"\/>\n<p><strong>Does Cristy have to worry for the quarter-finals?<\/strong><\/p>\n<p>We have seen so much up and down during these weeks. For the quarter-finals, everyone really has to be there on the spot. You can see that there\u2019s so much space between the benches now.<\/p>\n<p>The atmosphere in the tent has already changed and it will change even more for the quarterfinals. So everybody has to be there in the space concentrated. There is no safe place in the quarter-finals I would say, but Cristy and Matty certainly need to work on things if they want to be on par with the others.<\/p>\n<h2><strong>A week in the life of J\u00fcrgen<\/strong><\/h2>\n<p>This evening, I\u2019m actually going out with some colleagues to the Queen Museum in London, which I\u2019m looking very much forward to. On Saturday, I\u2019m running another pretzel class, which I\u2019m also looking very much forward to, and then Sunday is hopefully a rest day.<\/p>\n<p>I might go to London again because my son has rehearsal in London, and just hang out in a museum.<\/p>\n<p><a href=\"https:\/\/www.amazon.co.uk\/German-Baking-traybakes-breads-Forest\/dp\/1914239881?tag=radtim0b-21&amp;ascsubtag=radiotimes-0\" target=\"_blank\" rel=\"sponsored noopener noreferrer\"><div class=\"image-handler__container image-handler__container--full\" style=\"padding-bottom: calc(100% * (1080 \/ 1080));\"> <picture> <source media=\"(max-width: 320px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=300%2C300, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=600%2C600 2x, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=900%2C900 3x\" type=\"image\/webp\"> <source media=\"(max-width: 320px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=300%2C300, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=600%2C600 2x, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=900%2C900 3x\" type=\"image\/png\"> <source media=\"(max-width: 375px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=355%2C355, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=710%2C710 2x, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=1065%2C1065 3x\" type=\"image\/webp\"> <source media=\"(max-width: 375px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=355%2C355, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=710%2C710 2x, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=1065%2C1065 3x\" type=\"image\/png\"> <source media=\"(max-width: 425px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=405%2C405, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=810%2C810 2x\" type=\"image\/webp\"> <source media=\"(max-width: 425px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=405%2C405, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=810%2C810 2x\" type=\"image\/png\"> <source media=\"(max-width: 589px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=554%2C554\" type=\"image\/webp\"> <source media=\"(max-width: 589px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=554%2C554\" type=\"image\/png\"> <source media=\"(min-width: 992px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=620%2C620\" type=\"image\/webp\"> <source media=\"(min-width: 992px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=620%2C620\" type=\"image\/png\"> <source media=\"(min-width: 768px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=408%2C408, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=45&amp;resize=816%2C816 2x\" type=\"image\/webp\"> <source media=\"(min-width: 768px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=408%2C408, https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=45&amp;resize=816%2C816 2x\" type=\"image\/png\"> <source media=\"(min-width: 590px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?webp=true&amp;quality=90&amp;resize=556%2C556\" type=\"image\/webp\"> <source media=\"(min-width: 590px)\" data-srcset=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=556%2C556\" type=\"image\/png\"> <img class=\"wp-image-1897907 align size-full image-handler__image image-handler__image--full no-wrap js-lazyload\" srcset=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/3\/2023\/09\/Jurgen-book-2f0e893.png?quality=90&amp;resize=620%2C620\" width=\"1080\" height=\"1080\" alt=\"German Baking: Cakes, tarts, traybakes and breads from the Black Forest and beyond by J\u00fcrgen Krauss\" title=\"Jurgen book\"\/>\n<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture>\n<\/div><\/a><\/p>\n<p><strong>German Baking: Cakes, tarts, traybakes and breads from the Black Forest and beyond by J\u00fcrgen Krauss is\u00a0<a href=\"https:\/\/www.amazon.co.uk\/German-Baking-traybakes-breads-Forest\/dp\/1914239881?tag=radtim0b-21&amp;ascsubtag=radiotimes-0\" target=\"_blank\" rel=\"sponsored noopener noreferrer\" data-geniuslink=\"https:\/\/buy.geni.us\/Proxy.ashx?TSID=114542&amp;GR_URL=https%3A%2F%2Fwww.amazon.co.uk%2FGerman-Baking-traybakes-breads-Forest%2Fdp%2F1914239881%3Ftag%3Dradtim0b-21%26ascsubtag%3Dradiotimes-1918176&amp;dtb=1\">available to buy now<\/a>.<\/strong><\/p>\n<p><strong>The Great British Bake Off airs on Tuesdays at 8pm on Channel 4.<\/strong><\/p>\n<p><strong>Looking for something else to watch? Check out our\u00a0<a title=\"https:\/\/www.radiotimes.com\/tv\/tv-listings\/\" href=\"https:\/\/www.radiotimes.com\/tv\/tv-listings\/\" target=\"_blank\" rel=\"noopener noreferrer\">TV Guide<\/a>\u00a0or\u00a0<a title=\"https:\/\/www.radiotimes.com\/streaming-guide\/\" href=\"https:\/\/www.radiotimes.com\/streaming-guide\/\" target=\"_blank\" rel=\"noopener noreferrer\">Streaming Guide<\/a>, or visit our dedicated\u00a0<a href=\"https:\/\/www.radiotimes.com\/tv\/entertainment\/\" target=\"_blank\" rel=\"noopener noreferrer\">Entertainment<\/a>\u00a0hub for the latest news.<\/strong><\/p>\n<p><strong>Try Radio Times magazine today and get 10 issues for only \u00a310 \u2013\u00a0<a id=\"OWA5deac9f9-4ca9-9347-4ea9-60396cf0b814\" title=\"https:\/\/www.radiotimes.com\/magazine-subscription\/?utm_term=evergreen-article\" href=\"https:\/\/www.radiotimes.com\/magazine-subscription\/?utm_term=evergreen-article\">subscribe now<\/a>\u00a0<\/strong><strong>and celebrate the 60th anniversary of Doctor Who with a special issue of Radio Times. For more from the biggest stars in TV, listen to\u00a0<a id=\"OWA8625729e-40b5-78fd-5b70-8c0dfb7a1533\" title=\"https:\/\/www.radiotimes.com\/audio\/podcasts\/\" href=\"https:\/\/www.radiotimes.com\/audio\/podcasts\/\">The Radio Times Podcast<\/a>.<\/strong><\/p> <\/body><\/html>\n<hr class=\"wp-block-separator\"\/>","protected":false},"excerpt":{"rendered":"<p> J\u00fcrgen Krauss talks all things Dessert Week for RadioTimes.com. <\/p>\n","protected":false},"author":24,"featured_media":39441,"template":"","categories":[1,5],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-scaled.jpg",2560,1707,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-300x200.jpg",300,200,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-768x512.jpg",768,512,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-1024x683.jpg",800,534,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-1536x1024.jpg",1536,1024,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/56\/2023\/11\/bake-off-review-jurgen-predicts-2023-finalists-and-shares-advice-ahead-of-quarter-final-2048x1365.jpg",2048,1365,true]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/radiotimes\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"J\u00fcrgen Krauss talks all things Dessert Week for RadioTimes.com.","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/rss_feed\/39440"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/rss_feed"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/types\/rss_feed"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/users\/24"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/media\/39441"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/media?parent=39440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/radiotimes\/wp-json\/wp\/v2\/categories?post=39440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}