food so we invented a Festival and we called it "Feastival" So, we have a Feastival every

August, between August and September.

Alex: Last day of August, first day of September, on my farm.

Jamie: We have a little rave up and it's brilliant, and fantastic and it's like everything that

we love about food, eating well. Like demonstrations with all the best chefs and like amazing suppliers

and he sorts out all the music, great music. Alex: This year, we've got Basement Jaxx,

Rizzle Kicks, Mark Owen's coming, Lianne La Havas is coming, Cuban Brothers your favourite.

Jamie: Maybe some people out there don't know that you love food and this is your cheese

yeah? Alex: It is, well people used to throw cheese at me when Blur were playing because

they knew that I loved it. Some musicians got knickers, I got cheese. Jamie: What I

want to do is a nice recipes called Pasta Fonduta, Pasta Fonduta. It's basically like

making the kind of fondue sauce, but you can embrace green things and right now asparagus

is good, but it could be spinach. This pasta sauce is the easiest thing in

the world. It does help if you have a carrier, The carrier being, it could be double

cream or it could be mascarpone bits. if you cut bits of your cheese and we're just going

to melt this slowly. This is in a bowl over some boiling water, the same boiling water

we are going to cook the pasta in you know, the nice thing is I'm not doing it in a pan,

it's not aggressive, it's really gently melting the cheese. Feel free to put whatever cheese

you fancy in bro. If you have never had marjoram, buy some seeds brilliant weed, it comes back

every year. It's really good with cheese, best friends with cheese in the world and

also, as per all herbs just has a whole catalogue of wonderful medicinal values that you just

want to know about. And this is an unwaxed lemon. Notice, that it's only the beautiful

fragrant yellow lemony parts. Alex: They smell amazing don't they. So zingy.

Jamie: I don't want it to be a sherbet dip. So I'm only using half. I don't want to spoil

the cheese. But look, that's all I've used. Half a lemon.

Alex: Let me know if you want me to taste that.

Jamie: All we've got to do is melt all those cheese down and then just like. Take it to

France. And then this pan now goes onto full whack. We've got fast boiling water. We've

got a generous amount of salt going in the water. No, you're not going to eat the salt

but if you do not season the water it's going to be bland and you will never ever catch

up. We are going to go in with this tagliolini, of course you can use a spaghetti. You can

put the lid on for a second. As soon as that comes back to the boil, we go in with our asparagus.

I'm going to cut them at an angle mate, cutting it on a bias they call it. All pasta says

different times because it might be made with eggs or water, and when it's two minutes away

from being cooked, that's when we go in with the asparagus. So this is getting towards,

I don't want to overcook it. Alex: It's a really nice colour that pasta. Jamie: We can

drain this right now in a colander. But actually, one of the most valuable things to any

pasta dish on the planet it's not a pasta, it's not the source. It's the starchy water

in which it was cooked. I'm just going to flip that, in there.

A little bit like cooking the perfect omelette, you want to go a little bit too wet so you're

embracing all the things that you love and we go back here, to starchy water again, and

we're going to feed it because it's not perfect because it's sucked

up too much water. Forget the flavour, we've got flavour yeah. Texture, if the texture's

all wrong, it's rubbish. So there we go, we're going to pour that onto our plate here. So

with a lot of cooking, we are storytelling here. And a little bit of a reminder of the

lemon juice because it's going to perfume up over the top. What's quite nice is a little

bit of black pepper from a height. Now black pepper, is that classic sort of heat from

carbonara. It wouldn't be a pasta dish without some good cold pressed extra virgin olive

oil. Ladies and gents, that is. Pasta Fonduta a la Alex James scenario.

Alex: It smells and looks so inviting. Jamie: Thanks for coming around man.

Alex: Ah mate, I can't wait to see you down the farm.

Jamie: Festival's going to be wicked this year.

Alex: Oh the lemonyness is just divine! Jamie: I've studied for years how to do it like Nigella.

She's just so sexy, Anyway. Thanks Alex, very much. We're going to carry on eating like

pigs. We're just going to wear it basically we're in cheese and pasta heaven. See you

at the Feastival! Lots of love, don't forget comment, subscribe. God bless!