Ep 117: Ainsley Harriott
Off Menu with Ed Gamble and James Acaster
00:00
The Chouffleur Polonaise, I Love It!
I like a bit of chouffleur polonaise, which is the cauliflower with all that sort of crumb and the garlic. Ande's a lot of buttery crunchiness. I don't like when you get o place the cauliflower too hard though. It should just be able to go into your mouth, and it goes along with you. Beautiful, slow roast lamb. Some of those tray juices just gizzled on the top. An there. In't it lovely? Ane, ye, cagive e it up and gan ge ese four shows a dayan a rest. i would do the cooking and do the gardeningin ha,
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