Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole

This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare. Plus, Nick Hall investigates the world of novelty potato chip flavors; we whip up a chocolate-hazelnut cream cake; and Dan Pashman rethinks s’mores.


Get the recipe for Chocolate-Hazelnut Cream Cake: https://www.177milkstreet.com/recipes/chocolate-hazelnut-cream-cake


This week’s sponsors:

Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.


Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free. 


Get Honey for free at joinhoney.com/MILK 


 

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