In the series finale, Paul is joined in the studio by comedian and actor Seann Walsh for a fantasy feast full of hot food and cold toilet rolls.

The comic tells of his obsession with the perfect head of Guinness, how many bananas are on his rider, invents a new dessert called Crumble Crumble and suggest that the Amuse Bouche should be renamed the Amuse Bollocks.

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

Chicken Goan Masala Curry

Ingredients (Curry Paste)

• 10g Yellow mustard seeds

• 10g Fenugreek seeds

• 8g Ground cumin

• 5 whole Green cardamom

• 8g Garam masala

• 4g Ground coriander

• 4g Coriander seeds

• 10g Cumin seeds

• 4g Ground turmeric

• 4g Ground ginger

• 15 Curry leaves

• 4g Ground ginger

• 4 Chopped red chilies

• 4 Chopped green chilies

• 4 Chopped cloves of garlic

• 60g Tomato paste

• 50g vegetable oil

• Water – 100g

Method

1. Toast- mustard seeds, fenugreek, ground cumin, greed cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves- lightly 

2. Add chilies and garlic. 

3. Add oil to bring together and soften. 

4. Once spices are cooked out add the tomato paste and cook out again making sure not to burn the paste and spices

5. Add 100g water and any coriander stalks from picking about 100g

6. Blitz well in a food processor, store in a jar in the fridge or room temperature

Ingredients (To make the curry)

• 2 large Spanish onions sliced thin

• 10g mild curry powder

• 35g Curry paste

• 500g of chopped tomatoes

• 10g white wine vinegar

• 10g sugar

• 1 tins of coconut milk

• 1 stick lemongrass

• 2 kaffier lime leaves

• 2 tbsp vegetable oil

• 2 skinless large chicken breasts (diced and pre marinaded in 30g curry paste for 2 hours)

• 20g chopped coriander

• Salt

Method

1. Roast of sliced onions in a large pan with the vegetable oil and a little salt until the onions are a deep brown colour

2. Move the onions to one side of the pan and add the curry paste, bashed up lemon grass and lime leaves and cook out then mix all together with the onions

3. Now add the chopped tomatoes and cook out until thick and all tomato juices have disappeared 

4. Add the sugar and vinegar to the base and mix well

5. Add the coconut milk and bring to the boil and simmer until desired thickness

6. Add the marinated chicken breast to the curry base and turn the heat down to low, now gently cook the breast for about 10 minutes until tender and cooked through.

7. Finish the curry with chopped coriander, and if you would like the curry extera spicy then add another spoonful of curry paste.

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This week Paul is joined in the studio by cricket legend, Ryan Sidebottom.

The former England Player Of The Year (and Dancing On Ice contestant) tells tales of his celeb-shaming ‘social assassin’ mother-in-law, how to lose to the England Cricket Team at ‘credit card roulette’ and what he got up to with Robbie Williams in lockdown.

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

Pavlova with Passionfruit Crème Fraiche

Ingredients 

• 6 egg whites
• 330g caster sugar 
• 1 ½ Tbsp cornflour 
• 2 tsp lemon juice
• ¼ tsp vanilla seeds

Method

1. Whisk egg whites and vanilla to soft peaks 
2. Add sugar 1 Tbsp at a time making sure fully mixed before next spoon 
3. Sift cornflour and fold in  
4. Fold in lemon juice
5. Into piping bags
6. Pipe into 7 domes 
7. Cook at 110oc – fan 2 – for 45 minutes
8. Turn oven off and let cool 

Passionfruit crème fraiche 

Ingredients 

• 300ml double cream 
• 250g crème fraiche 
• 45g icing sugar 
• 40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below)
•  

Method

1.   Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity.

2.   Whip cream to soft peaks 

3.   Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration)

4.   Whisk in batches for service and into piping bags 

5.   Drizzle with remaining passionfruit reduction over the top

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This week, in a first for this series, Paul is joined for the podcast via Zoom by the multi-talented - and multi-platinum selling - musical icon, Jamie Cullum.

With his ‘The Pianoman At Christmas – The Complete Edition’ album dropping tomorrow, we learn what Christmas is like at the Cullums, why every man should love Jamie Oliver and how bedside cook books are the way to win over a supermodel. 

Check out the album here: https://jamiecullum.lnk.to/TPACCompleteEditionPR

Padstow crab ~ squid ink linguine

Cooking Crab

• 1kg whole brown crab
• 1 lemon cut into ¼
• 1 onion roughly chopped
• 1 leek roughly sliced
• 1 carrot sliced
• ½ fennel bulb roughly chopped
• 2 sticks celery roughly chopped
• 30g salt per 1 litre of water in a large pan
• 150ml white wine
• 4 cloves garlic crushed with skin on
• 5 sprigs thyme
• 1 bay leaf
• 1 star anise
• 6 parsley stalks

1. Bring your water to the boil with the salt, if cooking a large crab, you will at least need 2 litres of water to cover the crab. Once to the boil add the remaining ingredients and leave to simmer for 2 minutes
2. To kill the crab, turn it over and lift the small, pointed flap to expose a small, indented hole. Using a sharp pointed object like a stiff boning knife or even a screwdriver push down through the hole until you hit the other side of the top shell. The crab will now be dead and ready to go into the pan.
3. Return the simmering pan to the boil and place the crab into the pan and cook for 8-9 minutes for a 1kg crab and adjust the time according to size i.e. 2kg crab cooks for 16-18 minutes.
4. Remove the crab from the boiling water and leave in a colander to cool until room temperature.
5. To pick the crab meat, put the crab on its back and remove all the legs and the two claws, now use your two thumbs to push up the main central body known as the purse. On the underside of the body, you need to remove the gills also known as the dead man’s fingers and discard. You can now remove the white meat from the body using a crab pick or skewer and the legs and claws by using a hammer or rolling pin to crack the shells. Once all the white meat is picked use your fingers to feel through the meat for any shell.
6. Use a teaspoon to scrape out the brown meat from inside the corners of the main brown shell
7. Your crab meat should be refrigerated until needed and eaten as fresh as possible within two days of cooking and picking.

Ingredients

• 100g fresh white crab meat
• 200g dried squid ink linguine pasta or fresh squid ink pasta
• 85ml extra virgin olive oil
• 1 red chilli de seeded and sliced thin
• 80g pine nuts
• 1 clove garlic sliced thinly
• 1 lemon
• 10 cherry tomatoes cut into halves
• 50g fresh rocket
• 20g fresh chopped flat leaf parsley
• 50g Parmesan for grating
• 1 pinch chilli flakes
• Cornish sea salt flakes

Method

1. Start to cook the pasta in well-seasoned water until just cooked
2. Warm a large non-stick pan and start to toast the pine nuts until golden in colour, then reduce the heat slightly and add the olive oil
3. Add the chilli, garlic, and chilli flakes to the warm oil and start to cook out being...
   

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