There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes.
Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it.
Hosted on Acast. See acast.com/privacy for more information.
There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes.
Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it.
Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined by Rugby legend Martin ‘Chariots’ Offiah (MBE).
The Man Of Steel explains what it’s like to see yourself immortalised in bronze at Wembley Stadium, how to win ‘Come Dine With Me’, why you should pair Tequila with Jam Roly Poly and imagines what it would be like to drink Cristal with a Kardashian (just as long as Mrs. O isn’t listening)
Steamed jam and brown butter sponge pudding
Ingredients
• 175g brown butter
• 70g golden syrup
• 125g demerara
• Strawberry jam- whisked
• 3 eggs lightly beaten
• 175g self raising flour
• 1 lemon- zest
• Brown butter for greasing
Method
1. Butter pudding moulds with brown butter
2. Spoon 50g of the whisked jam into each pudding mould
3. Beat the golden syrup, butter, sugar, and lemon zest until light and fluffy
4. Whisk in half the eggs, followed by the flour
5. Then. Whisk in the remaining eggs and flour
6. The mixture should be dropping consistency, if too thick add a splash of milk
7. Pipe the mixture into the pudding basins. 70g a portion
8. Steam on full steam 90 minutes
Hosted on Acast. See acast.com/privacy for more information.
