00:00..and pizza, but I use strong flour for this one,
00:03but although you've got butter inside, you then take more butter.
00:07Oh, no, no, no, no, no, no, no.
00:09That's too much, isn't it? I could never do butter on it.
00:11I've never done butter on it. It's gone in my whole life.
00:13You take butter? Oh, it's outrageous.
00:15It's absolutely offended. And it's going on.
00:1740 years... I've been cooking for 40 years as well.
00:21Next time I'm on, I'm going to show you a roast potato.
00:24The best roast potato, when you eat it, is just lukewarm
00:27and you have half butter, half potato.
00:30I don't have a problem with that. That's marvellous.
00:32It's just what you're doing right there
00:34is like some sort of strange perversion.
00:36I know, it's delicious, isn't it? But you take really nice...
00:38Then what are you going to put? Oh! Yeah.
00:42And then cream? 100%, yeah.
00:45Do you know what? I'm just going to have a bit of butter on it
00:47and just see what he's talking about.
00:49Just have a bit of butter on it, then have the cream.
00:53I don't like cream, though. I really don't like cream.
00:55I just won't like it.
00:57Well, I'm doing it now for the first time in my whole life.
01:02Thank you. Cornish clotted cream.
01:04One converted. It is nice. It is nice.
01:08Your jam is always nice as well, by the way.
01:10Yeah, that's homemade raspberry jam.
01:12Is that homemade? No, I thought so.
01:15Right, go on, then. And the cream on top of that.
01:17Now you know why you've got two pots of cream.
01:18Well, I'm not going to last another 40 years, am I, if I eat this?
01:22All right, hold on.
01:24Here we go. It's a taste sensation.
01:27Look at that. That is a beast.
01:30Butter. Just shovel it in.
01:31Ha-ha-ha-ha.
01:34Well...
01:37Can you taste the butter?
01:40I don't...
01:41It's nice, but I don't need the butter.
01:43I don't need it.
01:44Everybody needs butter.
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