This week Paul is joined in the studio by comedian and travel writer Dom Joly for some globe-trotting gastronomy.

In this episode, the Trigger Happy star explains what it’s like to be sworn at by John McEnroe, the dangers of opening a sandwich on a packed train in Morocco during Ramadan and why his Labradors can’t look him in the eye after a disastrous dinner in North Korea.

Knives, Forks & Tunes playlist – (insert link here)

Cornish Clotted Cream Profiteroles

Clotted Cream Chantilly, Warm dark Chocolate Sauce

Choux Pastry Ingredients

·         1250ml Water

·         50g Unsalted butter

·         65g Plain Flour

·         Pinch of Salt and Fine Salt

·         120g (2) Whole Eggs

Choux Pastry Method

1. preheat to 190oC, place a steep sided tray in the base of the oven
2. Combine the water, sugar and salt in a pan with the butter – diced
3. Bring just up to a boil, and the butter melted (do not hold on a boil as it will affect the ratios)
4. Once it’s up to a boil, off of the heat quickly add in the sifted flour and beat over a low-medium heat until balling together and glossy – it should roll as one across the pan
5. Once combined turn out onto a clingfilmed work surface and spread to a thin layer
6. Cover with a piece of parchment and cool
7. Once cool place the dough in a kitchen aid bowl with a paddle attachment
8. Slowly work in a bit of the egg at a time, probably in 5 goes.
9. The mix should be holding on the paddle for 5=10 seconds and dropping a nice ‘V’
10. In a Bag with a star pipe the profiterole onto greaseproof paper
11. Dab down any tips with a little cold water
12. Have a jug of water to hand, place the choux into the oven, immediately pour a good amount of water into the prepared tray and quickly shut the oven door.
13. Bake for 20-25 minutes
14. Turn them over and if they feel dry to the touch take out, turn the oven down to 140oC poke little holes in the bottom of the choux and put back into the oven upside down for 2-3 minutes to dry out remove from the oven, cool and place into a container, if using right away leave unwrapped.

Dark Chocolate Sauce Ingredients

·         140g Sugar

·         140g Water

·         80g Brute Cocoa Powder

·         250g Double Cream

·         40g Dark Chocolate

·         2 Brown Gelatine Sheets

Dark Chocolate Sauce Ingredients

1. Bloom the Gelatine
2. Bring the water and sugar to a boil, boil until translucent
3. Add the cream and cocoa powder, whisk top combine
4. Cook out for 3 minutes
5. Add the bloomed gelatine
6. Pour the hot mixture over the chocolate
7. Emulsify and pass

Clotted Cream Chantilly Ingredients

·         50g Clotted Cream

·         225g Double Cream

·         5g Icing Sugar

·         Seeds from half a vanilla pod

Clotted Cream Chantilly...

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