Ep 50: Joe Thomas
Off Menu with Ed Gamble and James Acaster
00:00
Bolognese
I was the cook. I was the carbon iron, the bangers of mash as well. The coal and the bangs of mash. Um, we either cook out the three. Oh, very much. This is also a dish that I'm going to prepare. Something that I call 24 hour lamb. And this is a lamb that you cook by burying it with a fire in a hole. You do actually want something sometimes to mellow out a bit. We all know that bolognese often has a tiny bit of sugar in it or something sweet. Should it also have cream in? Yes. So you would like your start to be your cream. For all time, say
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