Rob Beckett, for anyone who doesn’t know, is a comedian who has appeared on comedy panel shows and had been doing a UK tour. One of his tour stops was London Leicester Square Theatre which is where we saw him. He was amusing, to say the least.
Before I talk about his show, I shall back up and say a little about the day. My girlfriend and I met two friends at Southbank for some street food.
I had a Duck Confit Burger. It was tasty but had a tad too much mustard for my liking (I am coming across as a fussy eater).
Afterwards not knowing what to do, we did the only obvious thing – headed for a pub. We had a few pints and conversed.
Afterwards we split and went on our merry way to Café Rouge. Service stank. Food was served too quick and it was mediocre. We were hoping the restaurant experience would work out perfectly so we could head straight to the show and sit down. Instead we had to kill time at M&M world.
On to the show – Rob Beckett is a funny guy. He started by talking to the audience, which was hilarious. Then he got into his stories which were funny and with occasional crowd interaction (drunk people shouting out). I was a little worried I may have heard most of his comedy before off TV panel shows but I was wrong – 95% of the material I hadn’t heard before. I’m not very good at remembering jokes and is it a bad idea to give comedians jokes away? I have no idea so I won’t.
Rob Beckett doesn’t think carrots should be in cake (he is so incredibly wrong) but hopefully he thinks carrots should be in a soup! As the recipe is carrot soup. Our first attempt (the photo) was a tiny bit too thick but it tasted pretty damn tasty! Next time – just add a little more stock and job done –soup!
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
8-10 carrots, cut into batons
3 tbsp olive oil,
2 garlic cloves, finely chopped
few sprigs of thyme, leaves only
1 onion, diced
Small knob of butter
500ml chicken stock
3 rashers of pancetta, diced
Preheat oven to 200 Deg C.
Add the carrots to a roasting tray with the thyme
Drizzle 1 tbsp olive oil over.
Cook for 45-50 minutes.
Meanwhile, heat 1tbsp olive oil and butter in a pot.
Add the onion and cook over a low heat for 10 minutes.
Add the garlic and cook for a minute.
When carrots are done, remove from oven.
Add the carrots and thyme.
Pour over stock.
Bring to the boil and simmer for 10 minutes.
Heat 1 tbsp olive oil in a pan.
Fry the pancetta until crispy
Pour the carrot soup into a bowl and add the pancetta on top