L
et’s take a moment to big up Adam Richman Eats Britain on the Food Network .
The researchers have found him some charismatic cooks and foods that are eaten all over the world and take their names from the towns and villages where they were first made. He’s taken full advantage of the costume budget, tools around in a Mini and manages to see fagotts being cooked with a straight face.
If the rhymes aren’t to your taste:
Clotted Cream, your cardiologist’s dream.
The recipes will be:
At a boozer on the edge of Windsor Great Park they knock up some Venison Bon-Bon’s which are basically a béchamel free croquetta.
Method: poach trim, ribs etc in veal and chicken stock - 4 hours should do it
Cool.
Fork over so it’s shredded
Roll into balls
Dip: egg, flour, egg, panko, egg
Deep fry.
Serve with homemade mustard mayo.
Adam has an excellent grasp of English culture. On helping his host cut up some onion’s
“I’m crying like it’s the end of Blackadder”
He is big, and he is clever. It doesn’t matter if he is seeing mylene klass, the fact that the gossip pages say he is, is enough to give hope to fat boys everywhere
More soon
Your pal
SBW
