1 00:00:00,080 --> 00:00:03,880 Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and 2 00:00:03,920 --> 00:00:05,000 Speaker 1: Adam Ii'ze Studios. 3 00:00:09,320 --> 00:00:11,000 Speaker 2: Yeah, nice see you, Nice to see you. Are you 4 00:00:11,039 --> 00:00:11,600 Speaker 2: working tonight? 5 00:00:11,760 --> 00:00:15,320 Speaker 3: No, I'm really sad about cooking and milk apparently. 6 00:00:18,000 --> 00:00:20,480 Speaker 2: If that's okay, I've got a table before. I can't wait. 7 00:00:20,680 --> 00:00:23,600 Speaker 2: Where are you sitting us? I haven't done the table 8 00:00:23,600 --> 00:00:24,840 Speaker 2: plan yet, Jamie, but you. 9 00:00:24,760 --> 00:00:27,040 Speaker 4: Know, tell me where you want to out of the 10 00:00:27,040 --> 00:00:28,920 Speaker 4: famous Table four. I think I'm going to be quite 11 00:00:28,960 --> 00:00:31,560 Speaker 4: well behaved today, so you can put me next to Delicate. 12 00:00:32,040 --> 00:00:38,279 Speaker 4: Delicate is Yeah, I'm back on the rotor, but as James, 13 00:00:38,360 --> 00:00:39,520 Speaker 4: not Jamie. 14 00:00:41,040 --> 00:00:44,800 Speaker 5: Welcome back to Ruthie's Table four. In the last episode, 15 00:00:44,800 --> 00:00:48,040 Speaker 5: we spoke to Jamie Oliver about childhood, moving to London, 16 00:00:48,040 --> 00:00:51,600 Speaker 5: and getting started in television. In this episode, we'll be 17 00:00:51,680 --> 00:00:55,240 Speaker 5: talking about his school Meals campaign, but not before we 18 00:00:55,320 --> 00:00:58,480 Speaker 5: sent him back into the River Cafe kitchen after a 19 00:00:58,560 --> 00:01:04,520 Speaker 5: twenty year absence to prepare a River Cafe classic. When 20 00:01:04,600 --> 00:01:06,479 Speaker 5: we said to you, as we say to every guest, 21 00:01:07,360 --> 00:01:10,120 Speaker 5: choose a recipe from one of the books. I was 22 00:01:10,160 --> 00:01:12,319 Speaker 5: really moved when they tell me this morning that you 23 00:01:12,360 --> 00:01:16,160 Speaker 5: had chosen pork cooked in milk, and I was wondering 24 00:01:16,200 --> 00:01:18,800 Speaker 5: whether you might tell me why you've chosen that recipe. 25 00:01:19,000 --> 00:01:21,679 Speaker 4: Well, I was lucky enough to be taught it by 26 00:01:21,720 --> 00:01:26,240 Speaker 4: you and Rose, and the idea of cooking meat in 27 00:01:26,360 --> 00:01:29,839 Speaker 4: milk it was something that I had never been taught 28 00:01:30,480 --> 00:01:33,800 Speaker 4: anywhere or at college, and I hadn't at that point 29 00:01:34,160 --> 00:01:37,920 Speaker 4: read anywhere. And really it was very simple ingredients. It 30 00:01:37,959 --> 00:01:40,759 Speaker 4: was pork shoulder, which is obviously the cheaper cut of meat, 31 00:01:40,800 --> 00:01:43,800 Speaker 4: and it needs slow cooking and that's the fac yeah, 32 00:01:43,880 --> 00:01:47,319 Speaker 4: and the connective tissues and these incredible leafy lemons, but 33 00:01:47,480 --> 00:01:52,200 Speaker 4: just the zest sage, garlic and some butter, and that 34 00:01:52,360 --> 00:01:56,520 Speaker 4: was really it. And sometimes at Christmas you might say 35 00:01:56,560 --> 00:01:58,600 Speaker 4: you can put a little nutmeg in if you wish, and. 36 00:02:00,120 --> 00:02:01,960 Speaker 2: That's it was the most genius meal. 37 00:02:02,120 --> 00:02:04,080 Speaker 4: And I remember trying it for the first time, and 38 00:02:04,720 --> 00:02:07,640 Speaker 4: I'm sure things slowed down and went in slow motion, 39 00:02:07,800 --> 00:02:11,080 Speaker 4: and it was like this, like the milk that you 40 00:02:11,160 --> 00:02:15,320 Speaker 4: pour in you brown you. Yeah, I mean I just 41 00:02:15,360 --> 00:02:17,360 Speaker 4: start explaining the recipe, which I'm going to do now, 42 00:02:17,680 --> 00:02:23,880 Speaker 4: But the meat was so unctuous and like lipstickingly delicious, 43 00:02:23,960 --> 00:02:29,960 Speaker 4: and like the milk split into essentially way and ricotta 44 00:02:31,080 --> 00:02:33,919 Speaker 4: sort of, and it was just the most bonkersly beautiful 45 00:02:33,960 --> 00:02:35,680 Speaker 4: thing I think I'd ever eaten. 46 00:02:35,840 --> 00:02:40,160 Speaker 5: There's actually a recipe that I was taught by Richard's mother, Dada, really, and. 47 00:02:42,680 --> 00:02:45,359 Speaker 3: She actually cooked. She cooked, and she said quite a 48 00:02:45,400 --> 00:02:46,080 Speaker 3: lot with milk. 49 00:02:46,160 --> 00:02:49,640 Speaker 5: So she would always finish off some meat dish by 50 00:02:49,880 --> 00:02:52,400 Speaker 5: taking the gravy and then you know, the juices and 51 00:02:52,440 --> 00:02:55,320 Speaker 5: the pan and then adding milk to it and making 52 00:02:55,360 --> 00:02:55,840 Speaker 5: this sauce. 53 00:02:56,960 --> 00:03:01,959 Speaker 2: So Danny, pork and milk. That's that kind of old 54 00:03:02,000 --> 00:03:03,440 Speaker 2: school ritual of the River Cafe. 55 00:03:03,880 --> 00:03:05,480 Speaker 6: I think it's one of the first things. 56 00:03:06,680 --> 00:03:08,640 Speaker 2: Yeah, Rose and Ruby told me as well. 57 00:03:09,400 --> 00:03:12,560 Speaker 4: It looks like the recipe hasn't changed, right, New season's garlic, 58 00:03:13,360 --> 00:03:18,360 Speaker 4: lovely sicilian lemons, zest saved in the garden, salt, pepper, 59 00:03:18,360 --> 00:03:20,880 Speaker 4: and pork and milk. 60 00:03:21,000 --> 00:03:24,919 Speaker 3: You know, would you like to read the recipes? Go ahead. 61 00:03:25,240 --> 00:03:29,720 Speaker 4: Pork cooked in milk serves eight people. Three kilos of 62 00:03:29,720 --> 00:03:34,440 Speaker 4: pork shoulder, two tablespoons of extravergin olive oil, a liter 63 00:03:34,560 --> 00:03:39,120 Speaker 4: and a half of full fat milk, fifty grams of butter, 64 00:03:40,280 --> 00:03:45,160 Speaker 4: five garlic cloves, peeled and halfed, a small handful of 65 00:03:45,160 --> 00:03:52,840 Speaker 4: fresh stage two lemons, rind paired and pith removed. Remove 66 00:03:52,880 --> 00:03:54,680 Speaker 4: the rind and most of the fat from the pork 67 00:03:55,680 --> 00:03:59,680 Speaker 4: and season the meat. Heat the olive oil in a 68 00:03:59,720 --> 00:04:03,480 Speaker 4: thick bottom pan, brown the meat, remove it from the pan, 69 00:04:04,200 --> 00:04:05,320 Speaker 4: and pour away the fat. 70 00:04:08,040 --> 00:04:11,280 Speaker 6: So we take the shoulder off the bone first round 71 00:04:11,360 --> 00:04:13,840 Speaker 6: it in a little bit of butter, a lot of oil. 72 00:04:14,360 --> 00:04:17,240 Speaker 6: The a nice golden brown color of it. Yeah, and 73 00:04:17,279 --> 00:04:21,800 Speaker 6: then once it's this color, we then chucked in the garlet. 74 00:04:21,880 --> 00:04:22,320 Speaker 2: Yeah. 75 00:04:22,360 --> 00:04:27,000 Speaker 7: So the the pork is obviously a lovely beautiful three 76 00:04:27,080 --> 00:04:29,679 Speaker 7: range pig, free range and middle white port. If people 77 00:04:29,720 --> 00:04:31,560 Speaker 7: wanted to do this at home, you just get a 78 00:04:31,600 --> 00:04:32,920 Speaker 7: whole or a half shoulder d. 79 00:04:32,960 --> 00:04:36,440 Speaker 2: Bone skin off. You've left some of the batom. 80 00:04:36,480 --> 00:04:39,040 Speaker 8: You have a mastndering because that's the flavor and it 81 00:04:39,160 --> 00:04:42,640 Speaker 8: helps the crispiness, allows it to go golden brown. It's 82 00:04:42,680 --> 00:04:47,239 Speaker 8: probably what like three or three kilos port there. 83 00:04:47,279 --> 00:04:51,800 Speaker 4: Walk shoulder pork shoulders obviously sweet and delicious and needs 84 00:04:51,839 --> 00:04:52,400 Speaker 4: longer to cook. 85 00:04:52,560 --> 00:04:55,320 Speaker 6: That is so, and it takes hours and it's just 86 00:04:55,400 --> 00:04:58,120 Speaker 6: people that three three bowlder garlet, three three or four 87 00:04:58,160 --> 00:05:01,039 Speaker 6: volted fresh garlet, or it's gyre garlic. 88 00:05:01,120 --> 00:05:03,640 Speaker 2: Then probably less and This has probably brown for what 89 00:05:03,960 --> 00:05:04,479 Speaker 2: half an hour? 90 00:05:04,560 --> 00:05:06,400 Speaker 6: Half an hour and a medium to low heat. 91 00:05:06,440 --> 00:05:11,119 Speaker 2: It's really dark. The smell as soon as that garlic 92 00:05:11,160 --> 00:05:11,520 Speaker 2: goes in. 93 00:05:11,480 --> 00:05:14,280 Speaker 6: It's it's gorgeous. Put the stage in because we want 94 00:05:14,320 --> 00:05:16,920 Speaker 6: to put the sage out. It's about a handful of pips, 95 00:05:16,960 --> 00:05:19,279 Speaker 6: a handful of its age lovely. 96 00:05:21,680 --> 00:05:26,160 Speaker 4: Heat the milk to below boiling point and set aside. 97 00:05:27,520 --> 00:05:30,640 Speaker 4: Melt the butter in the original pan, Add the garlic 98 00:05:31,480 --> 00:05:35,599 Speaker 4: with the sage, and when brown, return the pork to 99 00:05:35,640 --> 00:05:41,080 Speaker 4: the pan, add hot milk, bring to the boil, add 100 00:05:41,080 --> 00:05:43,279 Speaker 4: the lemon and reduce the heat. 101 00:05:44,560 --> 00:05:46,600 Speaker 6: Beautiful, the beautiful. 102 00:05:47,360 --> 00:05:49,560 Speaker 4: But you've used a speed peeler to take just a 103 00:05:49,640 --> 00:05:52,160 Speaker 4: lovely yellow skin off the Sicilian lemons. 104 00:05:52,240 --> 00:05:56,080 Speaker 6: Yeah, that's yeah, five lemons. 105 00:05:55,760 --> 00:05:59,120 Speaker 9: And we just use that obviously the flavor the actual 106 00:05:59,160 --> 00:06:01,800 Speaker 9: meat and also helps split the milks it goes in, 107 00:06:01,880 --> 00:06:04,440 Speaker 9: because what happens he is as it reduces the milk 108 00:06:04,480 --> 00:06:06,880 Speaker 9: slips and you end up with these lovely furs like ricotto. 109 00:06:07,040 --> 00:06:09,440 Speaker 9: Yeah exactly, and it just has that amazing flavor and 110 00:06:09,520 --> 00:06:10,520 Speaker 9: taking the flavor of the pig. 111 00:06:10,680 --> 00:06:12,120 Speaker 6: Yeah, absolutely beautiful. 112 00:06:12,200 --> 00:06:14,720 Speaker 4: I always think this this moment's quite because you've got 113 00:06:14,720 --> 00:06:18,760 Speaker 4: the fat from the port, yeah, the fat from the butter, 114 00:06:19,839 --> 00:06:21,960 Speaker 4: and then you've got the oils from the lemon skin. 115 00:06:22,040 --> 00:06:22,240 Speaker 2: Yeah. 116 00:06:22,480 --> 00:06:24,400 Speaker 6: Yeah, it's like this little fridity. 117 00:06:24,600 --> 00:06:26,120 Speaker 3: Yeah yeah. 118 00:06:26,320 --> 00:06:28,640 Speaker 6: To get the milk in now, yeah, go for it. Right, 119 00:06:28,640 --> 00:06:30,880 Speaker 6: We've got some hot milk just before boiling. 120 00:06:32,000 --> 00:06:36,680 Speaker 2: Right, And of course that milk is just cleaning the buttom. 121 00:06:36,400 --> 00:06:39,280 Speaker 9: Of the pan, blazing it, and it's getting all those 122 00:06:39,360 --> 00:06:41,080 Speaker 9: lovely caramel life. 123 00:06:41,400 --> 00:06:44,039 Speaker 2: Juice in the pig. What do you reckon? Four hours 124 00:06:44,200 --> 00:06:44,680 Speaker 2: at least? 125 00:06:44,920 --> 00:06:50,760 Speaker 4: Sometimes that's exciting. 126 00:06:51,040 --> 00:06:52,800 Speaker 2: Damn right, damn right. 127 00:06:56,800 --> 00:07:00,280 Speaker 4: Place the lid on the pan and simmer slowly for 128 00:07:00,320 --> 00:07:05,280 Speaker 4: at least three hours. When the pork is cooked, the 129 00:07:05,320 --> 00:07:09,680 Speaker 4: milk will have curdled into brown nuggets. Carefully remove the 130 00:07:09,720 --> 00:07:13,360 Speaker 4: meat and serve on a plate and spoon. 131 00:07:13,160 --> 00:07:15,760 Speaker 2: Over the sauce. Delicious. 132 00:07:16,560 --> 00:07:21,040 Speaker 4: I remember you teaching me that. And there's a simplicity 133 00:07:21,080 --> 00:07:23,880 Speaker 4: but also a bravery. I think about the cooking that 134 00:07:23,960 --> 00:07:27,760 Speaker 4: you've always created here. And you've got this piece of pork, 135 00:07:28,000 --> 00:07:30,400 Speaker 4: and you keep turning it and you want it dark, 136 00:07:31,240 --> 00:07:33,080 Speaker 4: not just because the pork's dark, but so you get 137 00:07:33,080 --> 00:07:36,320 Speaker 4: the sticky bits. And I remember what I was going 138 00:07:36,320 --> 00:07:38,760 Speaker 4: about to add the milk, maybe when it was lightly 139 00:07:38,760 --> 00:07:41,040 Speaker 4: golden and no, no, no, keep going, And I remember. 140 00:07:40,800 --> 00:07:43,120 Speaker 2: I remember being nervous, no no, no, trust me, trust me. 141 00:07:43,520 --> 00:07:47,640 Speaker 4: But that magic when the milk interacts with the zest 142 00:07:47,640 --> 00:07:50,360 Speaker 4: of the lemon, which curdles the milk on purpose. 143 00:07:51,480 --> 00:07:55,000 Speaker 5: Of course, the chemistry of cooking is so interesting, isn't it. 144 00:07:55,160 --> 00:07:58,080 Speaker 3: The lemon with the juices and then the milk. 145 00:07:58,120 --> 00:08:01,440 Speaker 5: And it's very it's quite a difficult call thing to 146 00:08:01,480 --> 00:08:03,600 Speaker 5: get right, isn't it, because if you put too much 147 00:08:03,680 --> 00:08:07,280 Speaker 5: milk and it never gets that brown kind of crusty 148 00:08:07,360 --> 00:08:09,560 Speaker 5: if you don't put enough milk, and then it kind 149 00:08:09,600 --> 00:08:12,800 Speaker 5: of becomes stuck on the bottom. And then also once 150 00:08:12,840 --> 00:08:16,119 Speaker 5: you pour the milk into about three quarters of the pork, 151 00:08:16,600 --> 00:08:18,200 Speaker 5: you know you don't want to touch it. We say, 152 00:08:18,280 --> 00:08:21,640 Speaker 5: don't touch it, don't move it, you know, because let 153 00:08:21,680 --> 00:08:24,120 Speaker 5: it just be patiently. And I think it cooks a 154 00:08:24,160 --> 00:08:27,520 Speaker 5: long time. But I must say, in the new world 155 00:08:27,560 --> 00:08:30,080 Speaker 5: of eating, I haven't had it for a very long time. 156 00:08:30,120 --> 00:08:32,080 Speaker 5: So I was really yeah, it's some something I make 157 00:08:32,200 --> 00:08:35,959 Speaker 5: very often that I was really really pleased to see that. 158 00:08:35,920 --> 00:08:36,600 Speaker 3: You chose that. 159 00:08:36,800 --> 00:08:39,320 Speaker 4: I tell you what I'd done once and it was 160 00:08:39,360 --> 00:08:42,360 Speaker 4: such a kind of powerful dish, I think, like in 161 00:08:42,400 --> 00:08:47,200 Speaker 4: a delicious sense, and unexpected I took the liberty of 162 00:08:47,800 --> 00:08:51,480 Speaker 4: doing it with chicken in a book years later, and 163 00:08:51,520 --> 00:08:53,640 Speaker 4: then it went mad in the New York Times and 164 00:08:53,679 --> 00:08:56,400 Speaker 4: they started like redoing it. I'm like, and I think 165 00:08:56,440 --> 00:08:58,559 Speaker 4: I even did like a story about it. I said, No, 166 00:08:58,679 --> 00:09:01,679 Speaker 4: that's that's learn how the River Cafe with pork. But 167 00:09:01,760 --> 00:09:03,800 Speaker 4: of course it is delicious with chicken. It's not the 168 00:09:03,800 --> 00:09:06,040 Speaker 4: same as pork, but it's still utterly delicious. And of 169 00:09:06,040 --> 00:09:07,959 Speaker 4: course people can get chicken so easily. 170 00:09:08,480 --> 00:09:10,680 Speaker 5: But if you do a spatchco chicken and you kind 171 00:09:10,679 --> 00:09:13,640 Speaker 5: of get it quite brown, and then just be brave 172 00:09:13,679 --> 00:09:17,000 Speaker 5: and halfway through just pour a lot of milk almost 173 00:09:17,040 --> 00:09:19,320 Speaker 5: up to the chicken. Then in a big pan, then 174 00:09:19,360 --> 00:09:24,200 Speaker 5: it reduces. Then you scrape up the really nice with 175 00:09:24,240 --> 00:09:24,720 Speaker 5: a lemon. 176 00:09:24,800 --> 00:09:25,880 Speaker 3: Yeah, delicious, And you. 177 00:09:25,880 --> 00:09:30,199 Speaker 4: Would serve it with beautiful polenta, some simple greens and 178 00:09:30,280 --> 00:09:34,600 Speaker 4: these chunks of pork and this weird but wonderful kind. 179 00:09:34,400 --> 00:09:37,320 Speaker 2: Of how would you describe it? Like, it's not a gravy, 180 00:09:37,360 --> 00:09:37,880 Speaker 2: it's kind. 181 00:09:37,720 --> 00:09:41,040 Speaker 3: Of a it's almost like it's gone wrong. 182 00:09:41,160 --> 00:09:42,880 Speaker 2: Yeah, what you. 183 00:09:42,840 --> 00:09:45,440 Speaker 5: Don't want to happen when you make ice cream, when 184 00:09:45,440 --> 00:09:47,160 Speaker 5: you add the eggs to the milk and then it 185 00:09:47,160 --> 00:09:48,960 Speaker 5: can curry. 186 00:09:49,559 --> 00:09:51,880 Speaker 4: But the story was so clear, wasn't it. It's just 187 00:09:52,040 --> 00:10:08,400 Speaker 4: saved and lemon and garlic. And the only thing I 188 00:10:08,400 --> 00:10:10,280 Speaker 4: was nervous about coming in the cab over was reading 189 00:10:10,280 --> 00:10:11,559 Speaker 4: this recipe out because I'm like. 190 00:10:12,440 --> 00:10:14,960 Speaker 2: I've worked out ways to blag it, so it looks 191 00:10:15,000 --> 00:10:16,040 Speaker 2: like but so. 192 00:10:16,120 --> 00:10:19,040 Speaker 5: Is that just like yeah, yeah, And did they not 193 00:10:19,120 --> 00:10:20,160 Speaker 5: realize what there was? 194 00:10:20,280 --> 00:10:22,680 Speaker 4: You had to be literally blind to have any extra 195 00:10:22,679 --> 00:10:25,000 Speaker 4: help in my school, and I was pulled out of 196 00:10:25,240 --> 00:10:28,120 Speaker 4: class into a class which was a very kindly named 197 00:10:28,160 --> 00:10:31,760 Speaker 4: special needs. So imagine eight hundred and eighty boys and 198 00:10:31,800 --> 00:10:35,400 Speaker 4: then can I have Jamie please? And mister love it 199 00:10:35,520 --> 00:10:38,040 Speaker 4: and and we'd be pulled out and we'd end up 200 00:10:38,040 --> 00:10:41,160 Speaker 4: in literally in the attic of the school, learning how 201 00:10:41,200 --> 00:10:44,120 Speaker 4: to spell the most basic things. But I think it 202 00:10:44,160 --> 00:10:46,360 Speaker 4: was And of course in a boys school you would 203 00:10:46,360 --> 00:10:48,680 Speaker 4: never learn to cook because that's for the girls. 204 00:10:48,720 --> 00:10:49,600 Speaker 2: Then I mean like we. 205 00:10:49,920 --> 00:10:51,840 Speaker 3: Never cooking lessons for the girls. 206 00:10:51,920 --> 00:10:54,600 Speaker 4: Well in the girls schools, yeah, but they certainly you know, 207 00:10:54,679 --> 00:10:58,920 Speaker 4: it was just very chovens Is. And it's funny because 208 00:10:58,960 --> 00:11:01,040 Speaker 4: I left school with this chip on my shoulder about 209 00:11:01,080 --> 00:11:04,000 Speaker 4: like this is not for me, and they're not serving 210 00:11:04,040 --> 00:11:07,600 Speaker 4: every child. And I think I've only literally just brushed 211 00:11:07,600 --> 00:11:11,920 Speaker 4: the last chip off my shoulder, you know. 212 00:11:11,920 --> 00:11:15,160 Speaker 5: I keep talking about that ad for the Felix Project 213 00:11:15,200 --> 00:11:19,200 Speaker 5: which tonight four hundred thousand children in Britain will have 214 00:11:19,240 --> 00:11:22,319 Speaker 5: the same meal nothing, you know, and that we're living 215 00:11:22,480 --> 00:11:28,040 Speaker 5: this time right now where I find it shocking that 216 00:11:28,559 --> 00:11:32,400 Speaker 5: we still can't feed our children. We've been looking at 217 00:11:32,800 --> 00:11:35,920 Speaker 5: country's approaches to food and I grew up at a 218 00:11:35,960 --> 00:11:38,840 Speaker 5: time when Lyndon Johnson in the late sixties started the 219 00:11:38,840 --> 00:11:42,200 Speaker 5: head Start program, and it was that you would give 220 00:11:42,280 --> 00:11:45,239 Speaker 5: every child in poverty at breakfast. 221 00:11:45,559 --> 00:11:46,400 Speaker 3: It was breakfast. 222 00:11:46,480 --> 00:11:48,599 Speaker 5: You know, there's a great phrase, no child should be 223 00:11:48,640 --> 00:11:52,040 Speaker 5: disadvantaged by his birth. In fact, a lot of children 224 00:11:52,040 --> 00:11:54,760 Speaker 5: were disadvantaged by the fact that they went to school hungry, 225 00:11:55,280 --> 00:11:58,559 Speaker 5: and so they fed children. They fed children breakfast. You'd 226 00:11:58,600 --> 00:12:01,200 Speaker 5: come to school in any child who needed breakfast would have. 227 00:12:01,320 --> 00:12:03,520 Speaker 3: It was a head Start And. 228 00:12:04,920 --> 00:12:09,080 Speaker 5: Studies are years later that the children who were on 229 00:12:09,200 --> 00:12:12,200 Speaker 5: head Start were not taking welfare, so. 230 00:12:12,280 --> 00:12:14,520 Speaker 2: They flourished out, flourished out of it. 231 00:12:14,679 --> 00:12:20,280 Speaker 5: And that in fact, investment by society to invest in children. Actually, 232 00:12:20,280 --> 00:12:21,880 Speaker 5: if you want to be crass about it, save the 233 00:12:21,920 --> 00:12:22,640 Speaker 5: money later on. 234 00:12:22,800 --> 00:12:26,040 Speaker 4: Yeah, I mean there's some sensible countries that invest in it. 235 00:12:26,280 --> 00:12:30,200 Speaker 4: And it's funny, like I mean, I know it's a 236 00:12:30,320 --> 00:12:33,560 Speaker 4: name drop. But I saw Tony Blayer last week, just 237 00:12:33,559 --> 00:12:36,840 Speaker 4: a week before, just because it was a moment of 238 00:12:36,840 --> 00:12:38,800 Speaker 4: reflection since because he was the one, he was the 239 00:12:38,840 --> 00:12:43,000 Speaker 4: first prime minister that found new money invested in equipment 240 00:12:43,040 --> 00:12:46,480 Speaker 4: and training and the money on the plate, and I said, like, Tony, like, 241 00:12:47,400 --> 00:12:50,120 Speaker 4: we've got to go faster on this. And actually his 242 00:12:50,240 --> 00:12:53,120 Speaker 4: position has I mean, he was incredible to support me 243 00:12:53,160 --> 00:12:55,560 Speaker 4: when we did it fifteen sixteen years ago, but he's 244 00:12:55,880 --> 00:12:57,880 Speaker 4: he's like, I'm even more on this now than and 245 00:12:57,920 --> 00:13:01,840 Speaker 4: it makes more sense than ever. And because of my position, 246 00:13:01,880 --> 00:13:06,240 Speaker 4: I've remained a political but currently at the moment, neither 247 00:13:06,880 --> 00:13:10,720 Speaker 4: of the two big parties have child health on the 248 00:13:10,760 --> 00:13:13,920 Speaker 4: manifesto as something that can be voted for. 249 00:13:14,320 --> 00:13:17,079 Speaker 5: I don't know how you feel, but I don't understand 250 00:13:17,080 --> 00:13:19,640 Speaker 5: why we can't feed every single child, whether a parent 251 00:13:19,760 --> 00:13:23,200 Speaker 5: makes a million dollars or one dollar, you know that 252 00:13:23,320 --> 00:13:27,559 Speaker 5: every child And also the idea that Sam Taylor Johnson 253 00:13:27,720 --> 00:13:30,960 Speaker 5: was on and she can remember being put in a 254 00:13:31,000 --> 00:13:34,960 Speaker 5: separate line because she was a child that needed school 255 00:13:35,000 --> 00:13:36,920 Speaker 5: lunches to be paid for. And I'm sure I don't 256 00:13:36,960 --> 00:13:39,599 Speaker 5: know how they do it. Now, what is a society 257 00:13:39,679 --> 00:13:40,240 Speaker 5: that does that? 258 00:13:40,400 --> 00:13:40,920 Speaker 3: You kid? 259 00:13:41,080 --> 00:13:43,559 Speaker 4: I mean it was often a lady of a clipboard 260 00:13:43,600 --> 00:13:46,200 Speaker 4: and a name and a token. But you know now 261 00:13:46,200 --> 00:13:50,760 Speaker 4: with technology like the card system, which can be incredibly 262 00:13:50,800 --> 00:13:53,319 Speaker 4: intelligent if the government just allowed it to get organized, 263 00:13:53,360 --> 00:13:56,120 Speaker 4: and that's what happens is little islands of hope. But 264 00:13:56,160 --> 00:13:59,719 Speaker 4: the government never really consolidates genius and spreads genius and 265 00:14:00,000 --> 00:14:02,720 Speaker 4: facilitated genius. So from that little car that gives you 266 00:14:02,720 --> 00:14:04,760 Speaker 4: a free school meal that no other kid needs to 267 00:14:04,800 --> 00:14:07,559 Speaker 4: know you're having, you can also ping a text to 268 00:14:07,559 --> 00:14:09,760 Speaker 4: a parent saying they had this for lunch, which means 269 00:14:09,800 --> 00:14:11,080 Speaker 4: you don't have to cook them the same thing for 270 00:14:11,120 --> 00:14:12,000 Speaker 4: dinner if that's the case. 271 00:14:12,000 --> 00:14:13,079 Speaker 2: Do you know what I mean? There's just loads of 272 00:14:13,120 --> 00:14:14,600 Speaker 2: really clever things that can happen. 273 00:14:14,600 --> 00:14:17,400 Speaker 3: And how do you qualify for a free lunch? Do 274 00:14:17,400 --> 00:14:18,680 Speaker 3: you know that the salary that you. 275 00:14:19,280 --> 00:14:21,760 Speaker 4: Have a household, you have to earn less than seven 276 00:14:22,160 --> 00:14:24,360 Speaker 4: four hundred pounds a year. That's not as a person 277 00:14:24,440 --> 00:14:25,400 Speaker 4: that's as a household. 278 00:14:25,640 --> 00:14:28,400 Speaker 3: There are households that live on seven thousand pounds a year. 279 00:14:28,240 --> 00:14:29,320 Speaker 2: One point two million of them. 280 00:14:29,360 --> 00:14:31,840 Speaker 4: Yeah, and then there's a gap between the free school 281 00:14:31,880 --> 00:14:35,320 Speaker 4: lunch kids who are parents that are on universal credit. 282 00:14:35,560 --> 00:14:38,040 Speaker 4: So universal credit is complex in the sense that it 283 00:14:38,080 --> 00:14:40,960 Speaker 4: bends and it was invented to be bendy. So you 284 00:14:41,000 --> 00:14:43,880 Speaker 4: could have people on twenty grand per household, which is 285 00:14:43,920 --> 00:14:46,760 Speaker 4: still not loads of money, but the average is about 286 00:14:46,800 --> 00:14:51,320 Speaker 4: thirteen to fourteen. So there's about six hundred thousand kids 287 00:14:51,360 --> 00:14:54,080 Speaker 4: that fall into that that don't get a free school lunch, 288 00:14:54,280 --> 00:14:57,080 Speaker 4: that would have a household that earns, you know, sort 289 00:14:57,120 --> 00:15:01,680 Speaker 4: of ten to fourteen thousand pounds a year that can't 290 00:15:01,680 --> 00:15:04,720 Speaker 4: get a free school lunch one hundred and ninety days 291 00:15:04,760 --> 00:15:08,360 Speaker 4: of the year. So you know, every council has a 292 00:15:08,360 --> 00:15:10,440 Speaker 4: different price per school lunch. It could be two fifty, 293 00:15:10,480 --> 00:15:12,880 Speaker 4: it could be three fifty. But if you've got three 294 00:15:12,960 --> 00:15:15,880 Speaker 4: kids and that sort of money, then that totals up 295 00:15:15,880 --> 00:15:18,720 Speaker 4: per month pretty big, you know. So there's still gaps 296 00:15:18,920 --> 00:15:22,920 Speaker 4: and there's lack of consistency, but also there's been an 297 00:15:22,960 --> 00:15:26,480 Speaker 4: amazing bit of work done just recently independently and they said, 298 00:15:26,480 --> 00:15:30,440 Speaker 4: if you just gave everyone a free school lunch over 299 00:15:30,480 --> 00:15:35,040 Speaker 4: a twenty year period, Britain would be over forty pounds 300 00:15:35,160 --> 00:15:38,840 Speaker 4: better off. And they look at it very surgically around 301 00:15:39,000 --> 00:15:42,480 Speaker 4: kind of productivity, how you get through school, how much 302 00:15:42,560 --> 00:15:46,960 Speaker 4: you would cost the NHS, and conservatively. So what's interesting 303 00:15:47,040 --> 00:15:50,680 Speaker 4: is all the math says, invest in the system, treat 304 00:15:50,720 --> 00:15:53,320 Speaker 4: them all the same. And from a restaurant point of view, 305 00:15:53,360 --> 00:15:55,960 Speaker 4: which is essentially what they are. If you've got a 306 00:15:56,200 --> 00:16:01,240 Speaker 4: school that's fifty percent school lunches, that's struggling, genius cooking 307 00:16:01,280 --> 00:16:04,480 Speaker 4: will happen, but only about seventy percent because the numbers don't. 308 00:16:04,760 --> 00:16:05,240 Speaker 2: You can't have. 309 00:16:05,280 --> 00:16:07,760 Speaker 4: Enough people on the line, you can't fix the equipment, 310 00:16:08,080 --> 00:16:09,360 Speaker 4: so there is a kind of business. 311 00:16:09,400 --> 00:16:09,600 Speaker 5: You know. 312 00:16:09,680 --> 00:16:14,360 Speaker 4: So free school lunches definitely would make the food better, 313 00:16:14,520 --> 00:16:18,320 Speaker 4: more consistent, and then you know so, but more importantly, 314 00:16:18,880 --> 00:16:22,880 Speaker 4: give those young people from poor postcodes, which is essentially 315 00:16:22,880 --> 00:16:25,160 Speaker 4: what it is, give them much more hope and the 316 00:16:25,200 --> 00:16:26,120 Speaker 4: ability to thrive. 317 00:16:27,280 --> 00:16:29,760 Speaker 5: Now, because they don't get a free school lunch and 318 00:16:29,800 --> 00:16:33,400 Speaker 5: the parents can't afford, they'll get nothing, they'll have nothing. 319 00:16:33,160 --> 00:16:36,920 Speaker 4: To do, and at the moment there is more lunch 320 00:16:36,960 --> 00:16:40,440 Speaker 4: cooks than ever saying I'm having to illegally give them 321 00:16:40,480 --> 00:16:43,080 Speaker 4: lunches not on the system, and they're teachers paying for 322 00:16:43,120 --> 00:16:47,080 Speaker 4: ten or twelve kids a day from some there or 323 00:16:47,120 --> 00:16:50,200 Speaker 4: that some budget they can find, so obviously they can't 324 00:16:50,440 --> 00:16:54,680 Speaker 4: visually watch kids not have a meal, and like you say, 325 00:16:54,720 --> 00:16:56,040 Speaker 4: it could be the only hot medal of the day 326 00:16:56,040 --> 00:16:59,000 Speaker 4: and that's not an exaggeration. And then, of course, outside 327 00:16:59,000 --> 00:17:00,800 Speaker 4: of the one hundred and ninety day school a year, 328 00:17:01,360 --> 00:17:05,320 Speaker 4: there's what we call holiday hunger, which is when you actually, 329 00:17:05,400 --> 00:17:07,960 Speaker 4: even in that six to seven weeks summer holiday, if 330 00:17:08,000 --> 00:17:11,520 Speaker 4: you measure public health or children, you can see that 331 00:17:11,560 --> 00:17:14,240 Speaker 4: there's a massive spike of ill health because they don't 332 00:17:15,119 --> 00:17:17,719 Speaker 4: they get stuff, but it's all the wrong stuff. So 333 00:17:18,359 --> 00:17:23,680 Speaker 4: that's what Marcus Rashford was working on, which was some 334 00:17:23,760 --> 00:17:26,880 Speaker 4: kind of provision in the holidays for these very vulnerable families. 335 00:17:27,359 --> 00:17:30,640 Speaker 4: What can we do well, I think keeping the story going, 336 00:17:30,640 --> 00:17:33,080 Speaker 4: I mean this year one of the tactics where you 337 00:17:33,119 --> 00:17:37,080 Speaker 4: I mean I've been on it constantly since fifteen years ago. 338 00:17:37,160 --> 00:17:38,480 Speaker 2: But one of the things we're doing this. 339 00:17:38,480 --> 00:17:41,399 Speaker 4: Year, which I would love you to get involved in 340 00:17:41,480 --> 00:17:45,520 Speaker 4: any way you could, is where actually it's funny when 341 00:17:45,560 --> 00:17:49,399 Speaker 4: you're like overwhelmed by a problem, you keep telling the 342 00:17:49,400 --> 00:17:53,680 Speaker 4: story of the problem. And then then this genius idea 343 00:17:53,680 --> 00:17:58,080 Speaker 4: about how about we do an annual school food awards 344 00:17:58,119 --> 00:18:02,200 Speaker 4: that's amazing with real and real incentives, and how about 345 00:18:02,200 --> 00:18:05,399 Speaker 4: we celebrate the best up and coming lunch cook and 346 00:18:05,440 --> 00:18:08,400 Speaker 4: the best team and the best primary school, secondary school, 347 00:18:08,400 --> 00:18:12,400 Speaker 4: special school, the best teacher teaching cooking. So we've got 348 00:18:12,440 --> 00:18:14,680 Speaker 4: eight different awards this year that we're going to launch, 349 00:18:14,720 --> 00:18:17,080 Speaker 4: and we're doing it with the One Show and actually 350 00:18:17,080 --> 00:18:18,800 Speaker 4: the Sun, and we're trying to get as many people 351 00:18:18,840 --> 00:18:21,320 Speaker 4: behind it, but hopefully it will give us an opportunity 352 00:18:21,359 --> 00:18:24,080 Speaker 4: to share what good looks like, because I definitely haven't 353 00:18:24,119 --> 00:18:26,080 Speaker 4: done enough of that in the last fifteen years. 354 00:18:26,400 --> 00:18:29,560 Speaker 2: I've really only focused on the darkness. So that's a 355 00:18:29,640 --> 00:18:30,200 Speaker 2: change attack. 356 00:18:31,640 --> 00:18:34,800 Speaker 4: These institutions are incredible, These teachers are amazing, and they 357 00:18:34,800 --> 00:18:37,320 Speaker 4: haven't that you know that. I think I've worked through 358 00:18:38,640 --> 00:18:41,800 Speaker 4: five or six Prime ministers. I've worked through thirteen education 359 00:18:41,880 --> 00:18:46,200 Speaker 4: secretaries in fifteen years, sixteen years since school dinners, So 360 00:18:46,520 --> 00:18:49,520 Speaker 4: imagine changing the head chef at the River Cafe that 361 00:18:49,640 --> 00:18:52,119 Speaker 4: many times in that time. I mean, it's I do 362 00:18:52,160 --> 00:18:55,920 Speaker 4: think the institution of school can be something so much 363 00:18:55,920 --> 00:18:57,240 Speaker 4: more powerful than it already is. 364 00:18:58,760 --> 00:19:01,159 Speaker 2: People forget it's the biggest restaurant group. 365 00:19:02,000 --> 00:19:06,120 Speaker 4: Thirty thousand odd schools, over three thousand secondary schools. It's 366 00:19:06,200 --> 00:19:10,919 Speaker 4: nearly five million meals a day, eighty five thousand lunch cooks, 367 00:19:10,960 --> 00:19:14,000 Speaker 4: which are largely women, which are largely parents most of 368 00:19:14,080 --> 00:19:17,920 Speaker 4: the time. So there's an incredible workforce bigger than the 369 00:19:18,359 --> 00:19:21,560 Speaker 4: you know, the military, you know the navy, you know, 370 00:19:21,760 --> 00:19:25,360 Speaker 4: like out there cooking for kids every day. 371 00:19:27,359 --> 00:19:30,600 Speaker 5: If you like listening to Ruthie's Table for would you 372 00:19:30,720 --> 00:19:34,760 Speaker 5: please make sure to rate and review the podcast on 373 00:19:34,800 --> 00:19:39,800 Speaker 5: the iHeartRadio app, Apple Podcasts, Spotify, or wherever you get 374 00:19:39,800 --> 00:19:40,560 Speaker 5: your podcasts. 375 00:19:41,400 --> 00:19:41,760 Speaker 3: Thank you. 376 00:19:47,880 --> 00:19:51,119 Speaker 5: Well, as a child that dyslexia and working as a 377 00:19:51,200 --> 00:19:55,440 Speaker 5: nine year old in the kitchen and knowing that your 378 00:19:55,480 --> 00:19:58,280 Speaker 5: passion for food that was what was did you ever 379 00:19:58,359 --> 00:20:00,480 Speaker 5: waiver from wanting to be a chef to everything? 380 00:20:00,520 --> 00:20:02,280 Speaker 3: At one point? Maybe I'd like to be a recent 381 00:20:02,280 --> 00:20:04,760 Speaker 3: card drive now, I mean, it wasn't like helicopter pilot. 382 00:20:04,880 --> 00:20:07,280 Speaker 4: It's an interesting one because I think there's so much 383 00:20:07,920 --> 00:20:10,240 Speaker 4: noise around what are you doing when you leave school? 384 00:20:10,280 --> 00:20:12,600 Speaker 4: What you're doing, what you're doing. I knew I could cook, 385 00:20:12,640 --> 00:20:14,800 Speaker 4: so I knew I'd never have to be hungry. There's 386 00:20:14,840 --> 00:20:18,840 Speaker 4: always a job, for sure. But like I play with 387 00:20:18,840 --> 00:20:21,639 Speaker 4: a lot of Lego, and I know it's random thing 388 00:20:21,680 --> 00:20:24,760 Speaker 4: to say, but like that was the building blocks of 389 00:20:25,520 --> 00:20:27,320 Speaker 4: not just doing what it tailed you to do. But 390 00:20:27,359 --> 00:20:30,400 Speaker 4: then when it's all destroyed, when you can make something 391 00:20:30,440 --> 00:20:33,920 Speaker 4: through fantasy, which is much more really like what Richard 392 00:20:34,280 --> 00:20:37,600 Speaker 4: would do with architecture, right, And I mean so somehow Lego, 393 00:20:37,680 --> 00:20:40,240 Speaker 4: which was my best friend in cooking, sort of I 394 00:20:40,280 --> 00:20:42,439 Speaker 4: don't know, they kind of gave me the confidence to 395 00:20:42,960 --> 00:20:46,040 Speaker 4: just know that things were going to be all right. 396 00:20:47,400 --> 00:20:53,160 Speaker 5: We've talked about, you know, food as politics and society 397 00:20:53,280 --> 00:20:56,960 Speaker 5: and fairness. We've talked about food in your father's kitchen 398 00:20:56,960 --> 00:21:01,320 Speaker 5: doing something I still can't remember with the bottles bottling up. 399 00:21:01,840 --> 00:21:04,879 Speaker 5: And we've talked about food and the River Cafe and 400 00:21:04,880 --> 00:21:08,680 Speaker 5: the friends you made and rose and memories and food 401 00:21:08,760 --> 00:21:11,400 Speaker 5: is memory. You know today we've talked about our memories, 402 00:21:11,480 --> 00:21:16,120 Speaker 5: and I think that food is also comfort. Is there 403 00:21:16,119 --> 00:21:18,719 Speaker 5: a food or some foods that you would think I 404 00:21:18,800 --> 00:21:20,560 Speaker 5: need a bit of comfort right now? 405 00:21:20,640 --> 00:21:23,879 Speaker 3: What shall I eat? Would you cook? Would you buy 406 00:21:23,960 --> 00:21:25,200 Speaker 3: something would you open? 407 00:21:26,200 --> 00:21:27,199 Speaker 2: Now? I cook something? 408 00:21:27,600 --> 00:21:28,240 Speaker 3: What would you cook? 409 00:21:28,320 --> 00:21:28,920 Speaker 5: Jamie Oliver? 410 00:21:30,359 --> 00:21:34,720 Speaker 4: This is, unsurprisingly it's a dish inspired by my time 411 00:21:35,160 --> 00:21:37,480 Speaker 4: here at the River Cafe. But it's a bit of 412 00:21:37,480 --> 00:21:43,480 Speaker 4: a millunge between two things, right, So it's spaghetti arabiata, 413 00:21:45,520 --> 00:21:47,800 Speaker 4: And certainly one of the ways I was taught it, 414 00:21:47,840 --> 00:21:50,680 Speaker 4: and I know there's many ways, was to gently heat 415 00:21:50,720 --> 00:21:54,520 Speaker 4: oil and put whole fresh chilies in and just let 416 00:21:54,560 --> 00:21:59,399 Speaker 4: them kind of just cook beautifully, and you put a 417 00:21:59,400 --> 00:22:02,600 Speaker 4: little hole in the chili so it doesn't give over 418 00:22:02,640 --> 00:22:03,679 Speaker 4: the aggressive heat. 419 00:22:04,240 --> 00:22:05,240 Speaker 2: Well, you can make it. 420 00:22:05,160 --> 00:22:07,520 Speaker 4: As hot as you like, because obviously arabiato. 421 00:22:07,080 --> 00:22:10,880 Speaker 2: Means angry, and that means hot. But it's a really 422 00:22:11,000 --> 00:22:13,760 Speaker 2: rounded fruit chili flavor. 423 00:22:13,840 --> 00:22:16,920 Speaker 4: And then the tomato, beautiful tomatoes go in, and a 424 00:22:16,920 --> 00:22:19,440 Speaker 4: little garlic of course in the oil before the tomatoes. 425 00:22:19,760 --> 00:22:23,520 Speaker 4: The little hijack on that was. I remember seeing you 426 00:22:23,800 --> 00:22:27,800 Speaker 4: and Rose not very often using vodka as a base 427 00:22:27,960 --> 00:22:31,159 Speaker 4: to to rosotto. I don't know if it's because there 428 00:22:31,160 --> 00:22:33,480 Speaker 4: was no wine close to hand or vermouve, but it 429 00:22:33,520 --> 00:22:36,159 Speaker 4: wasn't like you to You hadn't always had an intention. 430 00:22:36,840 --> 00:22:40,359 Speaker 4: I'm sure you used vodka when you make rosotto, and 431 00:22:40,400 --> 00:22:44,160 Speaker 4: you fry the safri too off. You would add often wine, 432 00:22:44,160 --> 00:22:45,520 Speaker 4: but you did vokin. I thought, oh my god, I've 433 00:22:45,560 --> 00:22:47,080 Speaker 4: never seen that before. But of course you cook it 434 00:22:47,119 --> 00:22:50,399 Speaker 4: all away and you're left with this kind of cleanliness 435 00:22:50,440 --> 00:22:53,640 Speaker 4: that's amazing. And then I think you continued to make 436 00:22:54,240 --> 00:22:56,960 Speaker 4: some form of like spring rosotto that was just mind 437 00:22:57,000 --> 00:23:00,880 Speaker 4: blowing anyway, So I kind of incorporated that hack into 438 00:23:01,119 --> 00:23:04,120 Speaker 4: before I add I added the tomatoes into this arabiata, 439 00:23:04,200 --> 00:23:08,520 Speaker 4: and you just end up this this and lemons est. 440 00:23:08,920 --> 00:23:14,160 Speaker 4: So I'm telling this terribly sorry. Oil and chilies, slowly, slowly, slowly, 441 00:23:14,160 --> 00:23:20,159 Speaker 4: don't rush it. Then lemons zest garlic, vodka, cook the 442 00:23:20,240 --> 00:23:22,760 Speaker 4: vodka away, then in with the tomatoes, and then this 443 00:23:22,960 --> 00:23:27,640 Speaker 4: magic sauce happens. And then just simple garlicky pangretata, which 444 00:23:27,640 --> 00:23:31,080 Speaker 4: are the crispy bread crumbs and spaghetti. And I will 445 00:23:31,160 --> 00:23:34,520 Speaker 4: curl up on a sofa with that, and I don't 446 00:23:34,520 --> 00:23:37,280 Speaker 4: need to cry because I just have. And if I'm 447 00:23:37,320 --> 00:23:39,879 Speaker 4: feeling sadder than I need to, I'll just put more 448 00:23:39,960 --> 00:23:43,600 Speaker 4: chili in. But that dish can console any heart. But 449 00:23:43,680 --> 00:23:47,120 Speaker 4: I also love it because right minus the vodka, it's 450 00:23:47,240 --> 00:23:49,960 Speaker 4: really quite cheap I mean the bread crumbs are cheap, 451 00:23:50,160 --> 00:23:53,159 Speaker 4: and the garlic's tiny, bit. I mean, it's all, but 452 00:23:53,240 --> 00:23:57,600 Speaker 4: it's so delicious. And I do love chili, as you 453 00:23:57,640 --> 00:23:58,400 Speaker 4: know I do. 454 00:23:58,720 --> 00:23:59,160 Speaker 6: I do. 455 00:23:59,720 --> 00:24:02,560 Speaker 5: Oh you need comfort, you can have your rabbi out, 456 00:24:02,720 --> 00:24:04,960 Speaker 5: but you can also pick up the phone and call me. 457 00:24:05,160 --> 00:24:07,919 Speaker 2: Thank you, Okay, thank thank you, Jamie, thank you for 458 00:24:07,920 --> 00:24:20,280 Speaker 2: having me. I love you, Love you too. Everyone. That's it. 459 00:24:24,600 --> 00:24:26,520 Speaker 2: I love that nice conversation. 460 00:24:33,119 --> 00:24:36,400 Speaker 1: The River Cafe Lookbook is now available in bookshops and online. 461 00:24:37,080 --> 00:24:41,200 Speaker 1: It has over one hundred recipes, beautifully illustrated with photographs 462 00:24:41,200 --> 00:24:45,240 Speaker 1: from the renowned photographer Matthew Donaldson. The book has fifty 463 00:24:45,280 --> 00:24:48,879 Speaker 1: delicious and easy to prepare recipes, including a host of 464 00:24:48,960 --> 00:24:52,720 Speaker 1: River Cafe classics that have been specially adapted for new cooks. 465 00:24:53,760 --> 00:24:57,359 Speaker 1: The River Cafe Look Book Recipes for cooks of all ages. 466 00:25:02,680 --> 00:25:06,520 Speaker 1: Ruthie's Table four is a production of iHeartRadio and Adami Studios. 467 00:25:07,240 --> 00:25:12,320 Speaker 1: For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, 468 00:25:12,520 --> 00:25:14,520 Speaker 1: or wherever you listen to your favorite shows.