This week’s riotous episode with TV presenter, fellow chef - and Paul’s best mate - James Martin comes live from the Bocconoc Estate in Cornwall on the opening weekend of Paul’s recent food and music festival ‘Travelling Feast’ (https://www.travellingfeast.co.uk)

If you’ve ever wondered what Michelin-starred chefs order at KFC, why you should listen to The Wurzels whilst eating ice-cream and how Paul nearly drowned during a boys day out on James’s boat…this is the episode for you.

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

Menu

ROAST BEEF WITH HORSERADISH SAUCE AND YORKSHIRE PUDDINGS

Roast Beef  

Ingredients  

6 large red onions, peeled and cut into quarters  

1kg sirloin of beef  

Fine salt  

Pepper  

English mustard  

400g double cream  

250g horseradish sauce  

1 lemon  

Method  

Pre heat oven to 180oC 

Place the onions onto roasting tray  

Season the beef with fine salt all over 

Place into a hot, fat side down, to roast off. Roast all over then place on top of onions  

Then place into pre-heated oven and cook for 20-25 mins  

For a nice medium probe the centre to 45oC 

Let rest for 30 minutes and slice to serve, use the red onions too 

To make the horseradish cream whip the cream to soft peaks, fold through the horseradish, zest a lemon and season with fine salt  

Yorkshire pudding 

Ingredients: 

1 pint glass of eggs  

1 pint glass of whole milk  

1 pint glass of flour  

Beef dripping  

Method  

Pre heat oven to 210oc 

Crack the eggs into a pint glass, fill to the top, pour into a bowl  

Fill a pint glass with whole milk, pour into the eggs and whisk well  

Fill a pint glass with plain flour and pour into the eggs and milk, whisk really well making sure there are no lumps  

Pour into a jug and store in the fridge for later  

Place one spoon of beef dripping per Yorkshire pudding mould  

Place into oven for ten minutes  

Once hot, take out oven, place Yorkshire pudding tins on side and quickly pour mix in 3/4 full.  

Place back into centre of oven  

Turn down to 190oC and cook for 20-25 minutes until full cooked making sure not to open the door before cooked as they will sink

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