Clarkson's Farm star Kaleb Cooper only knows one 'recipe' that features his favourite snack
Kaleb Cooper has confessed he only knows how to cook one “recipe” - but it does include his favourite snack.
The 26-year-old has become a fan-favourite after appearing on Clarkson’s Farm alongside former Top Gear presenter Jeremy Clarkson. Kaleb’s quick wit and no-nonsense approach to farming has won over viewers.
And while Kaleb may be well known for his knowledge around farms, he has admitted there is one area where he certainly isn’t an expert. In his book, It’s a Farming Thing, Kaleb admits his cooking leaves a lot to be desired.
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He wrote: “Since I’ve been on telly, I often get people calling me up and asking me for a recipe for a cookbook or an article but it’s a bit like asking the Incredible Hulk for advice on tailoring, I only know one recipe and it’s for radishes, which are my favourite snack when I’m working.”
Kaleb says his radish recipe includes biting “the top” before spitting it “back out of the tractor window”. He then proceeds to eat the radish and then repeat.
The star’s book shares a number of insights into his diet. In another extract he shares that his favourite breakfast food is crumpets, because he is “fascinated” by them.
Although, he does confess to having a “weird” topping choice. Kaleb likes to enjoy them with butter, jam and Cheddar cheese.
He said: “I've got a fascination with crumpets at the moment. With butter, of course. And jam. Obviously. And Cheddar cheese, which people might think is weird, but it all goes brilliantly together."
Despite acknowledging that his choice may seem odd to some, he likens it to European tastes, noting: "People in Europe like quince jelly with cheese, apparently - I think they've totally got the right idea."
Kaleb says his love of cheese is matched only by his nan - although no one has tested who loves the dairy product more. He quipped: “I would gladly take part in a study to find out, so if anyone wants to set one up, we'll both be there like a shot - purely in the interest of science naturally."
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