This week Bafta-Award winning actor & writer Allan ‘Seapa’ Mustafa joins Paul for a fantasy feast of Italian starters and French desserts, with Anthony Bourdain, Kurt Cobain and more in tow.

The Kurupt FM star recalls being blown away mentally – and physically – by Mexican tacos, acting like a mob boss in an Italian restaurant and the special cookies he’d serve to Bob Marley – which might be why he forgets to name the drink he’d serve with his dessert (it was Mezcal by the way)

Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist

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BAKED YUKON GOLD POTATO, OXTAIL RAGU, SOUR CREAM AND AGED PARMESAN (Serves 4)

by Paul Ainsworth

Ingredients

4 x good quality baking potatoes 1 large oxtail

150g smoked pancetta

500ml beef stock

1 large glass of red wine

1 large carrot

1 large stick of celery

1 tin of peeled San Marzano tomatoes 1 clove of garlic

1 x medium Spanish onion 100ml tomato passata

1 teaspoon of tomato puree 15g dried seaweed (hydrated) A Bouquet Garni

50ml Sour cream

A squeeze of lemon Knob of aged parmesan Handful of fresh chives

Method:

1. Colour off the oxtail all over in a wide based pan
2. Transfer to a pressure cooker and add the beef stock. Bring up to full pressure and cook for 1 hr
3. Rub your potatoes in olive oil and liberally coat with Cornish sea salt, cover with foil and bake for 1 hr or until soft
4. Dice the pancetta finely
5. Finely dice your carrot, celery and onion (you can put carrot and celery together but keep the onion separate)
6. Put smoked pancetta in a saucepan and roast it off until a nice and golden brown
7. Add the onion and caramelize
8. Add the carrots, celery and bouquet garni with a teaspoon of tomato puree and cook for 2 minutes
9. Add a large glass of red wine and reduce it right down
10. Once reduced, add the San Marzano and Passata to the pan, breaking the tomatoes down in the pan with a spatula. Cook for about 10 mins over a medium heat.
11. After 1 hour, remove your oxtail from the pressure cooker, retaining the cooking stock. Skim off excess fat from the stock and reduce by half
12. Pick the meat off the oxtail bones and set aside
13. Add about 200ml of reduced stock from your oxtail to the pan with your ragu and reduce again until nice and thick.
14. Add seaweed and fold in.
15. Take your sour cream, add touch of lemon and your chives.
16. Assemble your dish by cutting your potato, piling on the ragu, and topping with sour cream, and some additional chives. Grate your parmesan over the top of the dish.

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