0:00:14 > 0:00:35life is lived on the streets.
0:01:25 > 0:01:40Longueville House sits proud, not on
0:01:40 > 0:03:06the Battle of Waterloo that surround planted to celebrate
0:03:06 > 0:03:43So, we put butter on. and cream over here. Right.
0:03:43 > 0:04:27It's very worth drinking.
0:04:27 > 0:04:35And John will put
0:04:35 > 0:05:26Oh, it's beautifully pink.
0:05:26 > 0:06:28Very hard to carve
0:06:28 > 0:06:37Here. Here's to fresh vegetables. sitting in a shop for the last week.
0:07:02 > 0:07:10and makes cows produce thick,
0:07:20 > 0:07:27College, there was a dashing young
0:07:27 > 0:07:32with a charming young lady.
0:07:32 > 0:07:38of life in a busy city,
0:07:38 > 0:07:42to the west coast of Ireland.
0:07:42 > 0:07:54and they had little cheeses!
0:08:08 > 0:08:11for hundreds of years
0:08:11 > 0:08:19made in the British Isles, or,
0:08:22 > 0:08:27it was the first time for centuries
0:08:27 > 0:08:33in the British Isles.
0:08:35 > 0:09:20the cheese! Following the fall
0:09:20 > 0:11:05you're seeing here
0:11:05 > 0:11:15The cheese is ripening from all the way through.
0:11:26 > 0:11:30Here's a riper one.
0:11:30 > 0:11:34all the way through.
0:11:34 > 0:11:49Does a beautiful countryside If you're happy somewhere...
0:11:49 > 0:11:53in what you make.
0:11:53 > 0:12:00There's no point in fighting
0:12:00 > 0:12:04that fits in with it.
0:12:04 > 0:12:48your lovely Irish locks yet.
0:13:32 > 0:13:36a COOKERY programme,
0:13:36 > 0:13:41of Irish cookery is Myrtle Allen.
0:13:41 > 0:13:50I was relaxing in the pub...
0:13:50 > 0:13:54but Irish stew.
0:13:54 > 0:14:02In England it's often a disaster -
0:14:02 > 0:14:09the secret of this dish,
0:14:12 > 0:14:19famous in Beverly Hills, Paris...
0:14:19 > 0:14:24spin round the ingredients.
0:14:24 > 0:14:36splendid shoulder of lamb,
0:14:36 > 0:14:41A bit of fresh marjoram.
0:14:41 > 0:14:46to take off all the fat.
0:14:46 > 0:14:50to cook the chops in.
0:14:50 > 0:14:54to saute later.
0:14:57 > 0:15:02We'll use this piece of bone.
0:15:02 > 0:15:10a bit of thyme, parsley stalks,
0:15:10 > 0:15:16and that's simmered
0:15:16 > 0:15:21Another chop in the bottom...
0:15:21 > 0:15:27in the sweated down lamb dripping.
0:15:27 > 0:15:33This will have the doctors
0:15:42 > 0:15:50Thyme... A little bit of thyme.
0:15:53 > 0:15:58being sliced in there.
0:15:58 > 0:16:02of doing it.
0:16:02 > 0:16:07but I love them whole on top.
0:16:10 > 0:16:15You'll have to strain it.
0:16:15 > 0:16:20I'll strain it like that.
0:16:20 > 0:16:30It doesn't have to cover
0:16:30 > 0:16:36You don't need to throw that away.
0:16:36 > 0:16:48What would YOU do with that? and toss it in vinegar. You could.
0:16:48 > 0:17:08Anyway, that goes in the oven People who live in castles...!
0:18:42 > 0:18:49And maybe there would be,
0:18:49 > 0:19:44We didn't go into Billy's Sometimes we like to have a few sick of fine French cuisine.
0:19:44 > 0:19:49Billy, what is corned beef?
0:19:49 > 0:21:17of saltpetre, water
0:22:44 > 0:23:36I still think it's a bit stodgy. A handful of parsley into that.
0:23:40 > 0:23:45on Christmas Eve.
0:23:45 > 0:23:52then let it cool and have it
0:24:00 > 0:24:10Trouble is, high-flying punters They think it's not good enough.
0:24:13 > 0:24:18of years, we've come a long way.
0:24:18 > 0:24:22of dishes etc,
0:24:22 > 0:24:27are being brought back.
0:24:27 > 0:24:35Your programme will do that.
0:24:35 > 0:24:41it DOES stand a good chance.
0:24:44 > 0:24:50you know, someone could take it
0:24:50 > 0:24:56it gives you a brilliant thirst.
0:24:56 > 0:24:59REPLIES IN ERSE
0:25:24 > 0:25:29or an Etruscan one?
0:25:29 > 0:25:33how are you as a cook?
0:25:33 > 0:25:50Yeah, I reckon you're good.
0:25:50 > 0:25:55didn't go to sea that day,
0:25:55 > 0:26:00we just made the sauce!
0:26:00 > 0:26:07Oh, yes. I love interludes.
0:26:07 > 0:26:15I've got the yolks of two eggs,
0:26:15 > 0:26:22so we're going to add butter
0:26:22 > 0:26:26then add more.
0:26:26 > 0:26:32two yolks and any amount of butter.
0:26:32 > 0:26:36the best cook in Ireland,
0:26:36 > 0:26:43and call upon God
0:26:43 > 0:26:49in a thick-bottomed saucepan.
0:26:49 > 0:26:57a famous hollandaise sauce maker?
0:26:57 > 0:27:02in the form of a career.
0:27:02 > 0:27:07what they were going to do,
0:27:07 > 0:27:13that I hadn't a chance to choose.
0:27:13 > 0:27:20managed bands, did faith healing,
0:27:20 > 0:27:24the rock'n'roll ?
0:27:24 > 0:27:29it burns you out, you know.
0:27:29 > 0:27:35on my director. Would you try?
0:27:35 > 0:27:41He's... Nasty person, isn't he?
0:27:41 > 0:27:45Eh...well...!
0:27:49 > 0:27:54How can you divert an Irishman?
0:28:01 > 0:28:06I'm going to make that brilliant!
0:28:06 > 0:28:13Hot water? Right!
0:28:13 > 0:28:23what you're doing? I think so.
0:28:23 > 0:28:28but pass me a sauceboat!
0:28:28 > 0:28:37Just pass me a sauceboat, please!
0:28:39 > 0:28:45again, is it not? Absolute magic!
0:28:45 > 0:28:50quickly, VERY quickly,
0:28:50 > 0:28:58whisk like BLEEP
0:29:01 > 0:29:05Apple juice, please.
0:29:05 > 0:29:15because I'm not as modest.