At the start Keith drenches a lightly cooked piece of veal in cream, butter, truffles and wild mushrooms, with sage because Italians like sage. It seems like not a very difficult thing to cook.
There is a very brief shot of a pasta restaurant, and then Keith starts nattering about how great the chef is. It would have been nice to actually show us enough of the chef.
Then Floyd does a little more cooking of a duck, and he has someone off camera prepare much of it.
Next mushroom picking and Keith cooks some beef with the mushrooms.
Quite oddly lazy episode.
[This is a review of an episode of a Keith Floyd cookery programme.]
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