Simon and Minty prepare various dishes ranging from architect's fish and chips to bread AND butter pudding, offering snooty and frequently surreal commentary along the way.
Simon and Minty make fish and chips for their builder, Barry. Simon does a blind taste-test of extra virgin olive oils. Wine: 1998 Bunderloch Riesling End Credits Food: Dried John Dory Thins in Basil Aioli
Simon and Minty prepare food for a child's birthday party. Wine: Quill & Tassel Startling Water for the kids, Glenriddoch Single Malt Whisky for the adults. End Credits Food: Hand-Picked Sun-Blasted Crushed Chargrilled & Minced Black Olive Paste
Simon and Minty make paella for Simon's tennis coach. Wine: 1994 Viña Hernandez Rioja Reserva End Credits Food: Costa Rican Coffee-Flavoured Chocolate Coffee Beans
Simon and Minty discuss how to make food look beautiful, with an insalata tricolore and sole, lemon and samphire. Simon demonstrates his food photography. Wine: 1981 Domaine des Fournes Armagnac End Credits Food: Provencal Capers in A Wild Monkfish & Red Onion Marmalade
Simon and Minty show how to make Bread *and* Butter Pudding, the dish that made their restaurant, the Quill & Tassel, famous. Wine: 1986 Barsac End Credits Food: Polenta-Free Venetian Parmesean Melts
Simon and Minty demonstrate how to make supper food look like leftovers, because supper is "dinner with its shirt undone". They have supper with Anton Gowrie, Bishop of Oxford. Wine: 1995 Rosso Conero End Credits Food: Organic Apple Confit With Stems, Pips, Stalks & Bark
Simon and Minty make Jus, Cumberland Sauce, and Creme Anglaise. Simon gets drunk. Wine: Ramon Pereira Aged Tawny End Credits Food: Batch Cooked Walnuts in A Chilled Warm Brie Paste
Simon and Minty honor the memory of Simon's recently-disceased tennis coach with Spanish toad-in-the-hole, "Crapos En El Bujo". Simon gets a new tennis coach. Wine: 1980 Viña Domal Rioja Alta End Credits Food: Tuscan Baby Anchovies in Woodland Berry Pulp
No overview available for this episode.
