West of Ireland Floyd on Britain and Ireland

life is lived on the streets.

Longueville House sits proud, not on

the Battle of Waterloo that surround planted to celebrate

So, we put butter on. and cream over here. Right.

It's very worth drinking.

And John will put

Oh, it's beautifully pink.

Very hard to carve

Here. Here's to fresh vegetables. sitting in a shop for the last week.

and makes cows produce thick,

College, there was a dashing young

with a charming young lady.

of life in a busy city,

to the west coast of Ireland.

and they had little cheeses!

for hundreds of years

made in the British Isles, or,

it was the first time for centuries

in the British Isles.

the cheese! Following the fall

you're seeing here

The cheese is ripening from all the way through.

Here's a riper one.

all the way through.

Does a beautiful countryside If you're happy somewhere...

in what you make.

There's no point in fighting

that fits in with it.

your lovely Irish locks yet.

a COOKERY programme,

of Irish cookery is Myrtle Allen.

I was relaxing in the pub...

but Irish stew.

In England it's often a disaster -

the secret of this dish,

famous in Beverly Hills, Paris...

spin round the ingredients.

splendid shoulder of lamb,

A bit of fresh marjoram.

to take off all the fat.

to cook the chops in.

to saute later.

We'll use this piece of bone.

a bit of thyme, parsley stalks,

and that's simmered

Another chop in the bottom...

in the sweated down lamb dripping.

This will have the doctors

Thyme... A little bit of thyme.

being sliced in there.

of doing it.

but I love them whole on top.

You'll have to strain it.

I'll strain it like that.

It doesn't have to cover

You don't need to throw that away.

What would YOU do with that? and toss it in vinegar. You could.

Anyway, that goes in the oven People who live in castles...!

And maybe there would be,

We didn't go into Billy's Sometimes we like to have a few sick of fine French cuisine.

Billy, what is corned beef?

of saltpetre, water

I still think it's a bit stodgy. A handful of parsley into that.

on Christmas Eve.

then let it cool and have it

Trouble is, high-flying punters They think it's not good enough.

of years, we've come a long way.

of dishes etc,

are being brought back.

Your programme will do that.

it DOES stand a good chance.

you know, someone could take it

it gives you a brilliant thirst.

REPLIES IN ERSE

or an Etruscan one?

how are you as a cook?

Yeah, I reckon you're good.

didn't go to sea that day,

we just made the sauce!

Oh, yes. I love interludes.

I've got the yolks of two eggs,

so we're going to add butter

then add more.

two yolks and any amount of butter.

the best cook in Ireland,

and call upon God

in a thick-bottomed saucepan.

a famous hollandaise sauce maker?

in the form of a career.

what they were going to do,

that I hadn't a chance to choose.

managed bands, did faith healing,

the rock'n'roll ?

it burns you out, you know.

on my director. Would you try?

He's... Nasty person, isn't he?

Eh...well...!

How can you divert an Irishman?

I'm going to make that brilliant!

Hot water? Right!

what you're doing? I think so.

but pass me a sauceboat!

Just pass me a sauceboat, please!

again, is it not? Absolute magic!

quickly, VERY quickly,

whisk like BLEEP

Apple juice, please.

because I'm not as modest.