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Speaker 1: The city and with Kate Ritchie Podcast.

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Speaker 2: We're very, very excited about this to have this guest

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Speaker 2: in the studio. You can have an evening with Nigella

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Speaker 2: Lawson at the State Theater Sunday twenty first of my

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Speaker 2: get you tickets a ticket Master right now night, Jella.

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Speaker 1: Thank you, thank you studio.

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Speaker 3: And I love that you're wearing a polka dot. And

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Speaker 3: I especially love a poka dot because I do think

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Speaker 3: the Princess of Wales, of course, who we've just seen

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Speaker 3: at the Coronation on the weekend, she wears a polka dot.

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Speaker 3: Like nobody's business. Did you tune in at all over

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Speaker 3: the weekend?

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Speaker 1: I tuned in a bit, But what I realize is

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Speaker 1: I want to watch a bit that people at home

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Speaker 1: were watching, So I want the I needed the BBC's yes,

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Speaker 1: spits and burbles, so I managed to get a bit

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Speaker 1: of BBC News on my laptop right legally.

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Speaker 2: Have you met the royals before, Nigela, that's my first.

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Speaker 1: Question, you know, met just being somewhere shaking hands?

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Speaker 3: Yes.

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Speaker 1: I mean I suppose I could say yes, Matt, but

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Speaker 1: that isn't Come on.

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Speaker 2: You've got to give us something. A night out a

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Speaker 2: couple of drinks and Williams come into the bar.

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Speaker 1: Sworn a secret. But actually it's more interesting to watch

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Speaker 1: it from the perspective of being here. You know, I

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Speaker 1: did covert the oven glove. I don't know if any

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Speaker 1: of you saw some of the ceremony. You know there's

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Speaker 1: a special glove, like an oven glove. What was the

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Speaker 1: sword for Nigella? Well, I suppose you know, never know,

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Speaker 1: you might get a bit of trouble. I don't know.

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Speaker 1: But the sword was great, wasn't it. You can cherish it,

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Speaker 1: but you can also see the ridiculousness. And it's fine.

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Speaker 1: You can do either, and you can do both at

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Speaker 1: the same time. You know it is a bit pompous. Yeah, no,

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Speaker 1: I I agree. We have I was going to say

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Speaker 1: it's perculously camp and we have Eurovision around the corner.

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Speaker 1: It's like a double dose of camper rama from.

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Speaker 2: One How exciting is that an evening with Nigella Laws?

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Speaker 2: And what can we expect me? Because one the one

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Speaker 2: question I need to ask you, Nigela Laws, better ask

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Speaker 2: me then peanut butter in pasta you introduced that.

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Speaker 1: Well not really if you think about it. There are

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Speaker 1: noodle dishes which have nut butter or so in other words,

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Speaker 1: I was really taking drawing on a noodle dish, but

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Speaker 1: just using spaghetti. But you see, we also have some

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Speaker 1: in the EUCO. We have something called marmt peanut butter.

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Speaker 1: So it would be like if you had vegemite peanut butter.

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Speaker 1: And I think that would be a good mix. Because

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Speaker 1: I do a kind of vegemite pasta. I get told off,

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Speaker 1: but it was an Italian who taught it to me

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Speaker 1: because she married in English and so she had So

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Speaker 1: you just do butter and mumm or vegemite in it,

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Speaker 1: bit of parmesan and if you want to add you know, chili,

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Speaker 1: you could, but you don't need to.

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Speaker 4: And that's and they do it sometimes. And you see

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Speaker 4: a mastershire at the same time. And we were talking

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Speaker 4: about foods that we really like. But it's amazing when

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Speaker 4: you craft something perfectly for you so you know, I

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Speaker 4: know exactly and it's quite When my wife says, hey,

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Speaker 4: what do you want for lunch? Or make you something?

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Speaker 4: I say no, no, I'll do mine because I know

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Speaker 4: I want that. I want that butter spread.

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Speaker 1: The way I like, I know how thick I want

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Speaker 1: the Q.

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Speaker 4: Yes, it's about that simple thing that you can do

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Speaker 4: for yourself.

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Speaker 1: I think sandwiches I've written about this actually obviously a

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Speaker 1: very important subject. Absolutely sandwiches are the most personal way

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Speaker 1: of eata are they?

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Speaker 2: But I think someone else making you a sandwich tastes

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Speaker 2: better than you make.

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Speaker 4: Now I don't know about that.

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Speaker 3: I think you therefore don't have the skill of making

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Speaker 3: a great sandwich because I think in the past I

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Speaker 3: may have got boyfriends over the line with a great sandwich,

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Speaker 3: and it's because I know what a good one tastes like.

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Speaker 3: I do it with love and the amount of men

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Speaker 3: I've said I have never had a sandwich like this.

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Speaker 1: I'm thinking, how are you making I don't know. I think, actually,

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Speaker 1: do you know what? I Am actually doing a talk

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Speaker 1: in London about sandwiches at some so you will have

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Speaker 1: to thank you. You're my research group. What I would

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Speaker 1: say is it's mesmerizing watching someone lovingly build a sandwich.

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Speaker 1: You know, there's a sandwich by here in Sydney Small's,

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Speaker 1: which I think is fabulous. I love seeing them make

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Speaker 1: their sandwiches. I mean, obviously I like eating them too,

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Speaker 1: but there is something lovely about that.

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Speaker 2: Do you want to join Kate? Yeah?

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Speaker 3: I know your suit line, and it's very exclusive. There

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Speaker 3: are only two members. We have an inactive member and

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Speaker 3: she just has the soups. She doesn't contribute to the

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Speaker 3: dropping of them at the front doorstep. But I'm part

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Speaker 3: of a suit club and each week, every Wednesday, you

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Speaker 3: open the door, maybe five o'clock in the afternoon, and

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Speaker 3: there is a little package of the soup that you

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Speaker 3: have decided to share with the club this week.

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Speaker 1: That's really lovely.

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Speaker 3: Yeah, so it's my turn this week.

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Speaker 1: What might be your Oh, don't put me a spot quickly? No, okay,

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Speaker 1: in a way, it's difficult because you so want to.

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Speaker 1: It's slightly get towards a person. But I'll tell you

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Speaker 1: a soup. I cook a lot. It looks disgusting as

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Speaker 1: I was saying that now, sometimes things that taste good

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Speaker 1: do look more. And lentil and chestnut, and I'm thinking

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Speaker 1: of that now because it's getting into the right sea.

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Speaker 1: I mean, I actually use chestnuts that are vacuum packs

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Speaker 1: so you don't have to peel them, but they're still

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Speaker 1: like proper ones. And a leak, you know, it's like

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Speaker 1: leak in there, and it's very easy. Sometimes I does

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Speaker 1: pureate a bit of it, so it's thicker, but you've

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Speaker 1: got bit of nubbly bits of lentils.

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Speaker 3: You need the crusty stay out of that, I feel like.

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Speaker 1: But I think it's one of those soups that under

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Speaker 1: promises and over delivers. And I think that's true with

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Speaker 1: so many soups because people often think it's a bit boring.

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Speaker 1: But once you start eating soup, you do feel it

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Speaker 1: has a particular life giving.

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Speaker 3: It can be like a warm hug.

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Speaker 4: Can I bring up some thing that I think would

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Speaker 4: be really beneficial for your show?

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Speaker 1: I'd like to contray because I've logged Nigella.

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Speaker 4: Okay, if you want to speak more with Nigelli, you

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Speaker 4: canspect to the publicists outside.

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Speaker 3: But I'll be going to the show.

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Speaker 4: What's interesting is I was reading this book the other

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Speaker 4: day and I told these guys on the book, yeah.

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Speaker 1: Sorry, just sweet, welcome, Welcome to the show.

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Speaker 4: It was an audiobook, but it was Sapien's right.

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Speaker 1: Yes, that's a very anxiety provoking book.

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Speaker 4: But what's interesting was the way they were talking about

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Speaker 4: cave men and women and how there was not a

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Speaker 4: lot of sugar around back then. So when they found

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Speaker 4: a tree full of plums. They would eat them as

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Speaker 4: fast as they can gorge on it before a band

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Speaker 4: of boons turned up to call the fruit. Yes, and

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Speaker 4: that gene for us to gorge is still with us today.

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Speaker 1: Sure is.

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Speaker 4: So when you get yourself a bucket of connoisseur ice

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Speaker 4: cream and you take one mouthful and the next thing

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Speaker 4: you know, you're three quarters of the way through the bucket,

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Speaker 4: that's not my fault.

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Speaker 3: Well, this story wasn't great when you tell me the

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Speaker 3: first time, you know what.

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Speaker 1: I mean, so savory, It's like, okay, you know I

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Speaker 1: could get through a loaf of bread and some really

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Speaker 1: good cheese always because we do have dare I say

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Speaker 1: intellect to say, well, if you're lucky enough to know

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Speaker 1: you can eat it tomorrow, I can eat it tomorrow.

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Speaker 1: I don't believe in I hate, you know, being picky

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Speaker 1: and just this, and I'm not eating that, But not

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Speaker 1: do I want to overeat to the so that the

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Speaker 1: pleasure is gone. But I allow myself to eat what

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Speaker 1: I want. Therefore, I don't have that sense of I've

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Speaker 1: got to eat it all now.

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Speaker 3: I mean, you know that you could eat the next

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Speaker 3: day and the next day and the next day, but

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Speaker 3: you obviously still don't have the intellect to stop watching.

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Speaker 2: The Rate of Savings. No, thank you so much, and

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Speaker 2: we're so sorry that Kate took over this interview.

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Speaker 1: Love talking about soup and sandwich and soup sandwiches and

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Speaker 1: are Yeah, I feel like we've might cover some of

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Speaker 1: the states that same subjects said all indeed other ones

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Speaker 1: there are other food stuff.

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Speaker 2: Yeah, we've had an evening with you already and we

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Speaker 2: thank you for your time, but Sunday twenty first to

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Speaker 2: make you can get your tickets at ticket Master right now.

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Speaker 2: Nigella Lawson, thank you very much for your time.

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Speaker 1: Thank you, thanks so much. Vincy and with Kate Ritchie

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Speaker 1: is a Nova podcast.

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Speaker 2: For more great comedy shows like this, head to Nova

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Speaker 2: podcast dot com.

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Speaker 1: Jod are you