"Well if you can grow your own basil, which isn't hard if you've got an actual house, you'll be saving yourself a great deal of fuss right there. Now roux has less ingredients, so while it's a simple thing to make... it's also really easy to fuck up." This time Beauford's going into the walk-in fridge for butter, milk and four different cheeses. "With this one, we've actually got to melt butter in a pan to start... then slowly add in your flour...and keep the heat steady while you stir it around until you get a nice toasted golden brown colour to it."

This also happens to take a bit longer than the pesto. So the squire may be getting a long talk about the virtues of roux. "It's the base for ALL of your milk or cream sauces and you can use it in making a few of the wine sauces thicker too."