East Yorkshire Andrew Smith's menu

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Date Published:

17/09/2008

Andrew Smith likes Ferraris and facts and is bursting to discuss both in Come Dine With Me East Yorkshire. "My late father used to say I was vaccinated with a gramophone needle," he admits. Right you are, Andrew.

His self-declared signature dish is lamb cooked in hay. That's right – lamb wrapped in dry grass and cooked in the oven. "When it comes out, it is quite curry-fied," explains Andrew. "That's the hay singeing." Sounds delicious. "It does look somewhat revolting," admits the know-it-all host, thrusting a buttered arm into the joint. "But it's all for the benefit of the dish; I'm not getting any pleasure out of it." Somebody's paranoid.

As Andrew puts the finishing touches to his feast, his guests have a snoop around upstairs and unearth some hand-knitted Formula One jumpers. "What horse is on the Ferrari?" asks John, examining the crocheted equine motif, "a Shetland?"

Speaking of Ferraris, it's time to meet Andrew's pride and joy - his very own canary yellow model. "Can I get in it?" asks Wendy. "If you can fit in it, Wendy, you can get in it," Andrew tells the larger than life Yorkshire lass. Alright Andrew, that's no way to endear yourself to the competition.

It's time to eat and, barring the odd mouthful of hay, Andrew's cooking is going down well, which is more than can be said for his conversation, as his constant crowing drives his guests round the bend.

To get his meal off the starting line, Andrew served his self-titled scampi beau rivage

Andrew's guests were treated to his piece de resistance for the main course, leg of lamb cooked in hay with vegetables

To finish his evening off Andrew served raspberry and white chocolate crème brulee

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