Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and
Speaker 1: Adam Ii'ze Studios.
Speaker 2: Yeah, nice see you, Nice to see you. Are you
Speaker 2: working tonight?
Speaker 3: No, I'm really sad about cooking and milk apparently.
Speaker 2: If that's okay, I've got a table before. I can't wait.
Speaker 2: Where are you sitting us? I haven't done the table
Speaker 2: plan yet, Jamie, but you.
Speaker 4: Know, tell me where you want to out of the
Speaker 4: famous Table four. I think I'm going to be quite
Speaker 4: well behaved today, so you can put me next to Delicate.
Speaker 4: Delicate is Yeah, I'm back on the rotor, but as James,
Speaker 4: not Jamie.
Speaker 5: Welcome back to Ruthie's Table four. In the last episode,
Speaker 5: we spoke to Jamie Oliver about childhood, moving to London,
Speaker 5: and getting started in television. In this episode, we'll be
Speaker 5: talking about his school Meals campaign, but not before we
Speaker 5: sent him back into the River Cafe kitchen after a
Speaker 5: twenty year absence to prepare a River Cafe classic. When
Speaker 5: we said to you, as we say to every guest,
Speaker 5: choose a recipe from one of the books. I was
Speaker 5: really moved when they tell me this morning that you
Speaker 5: had chosen pork cooked in milk, and I was wondering
Speaker 5: whether you might tell me why you've chosen that recipe.
Speaker 4: Well, I was lucky enough to be taught it by
Speaker 4: you and Rose, and the idea of cooking meat in
Speaker 4: milk it was something that I had never been taught
Speaker 4: anywhere or at college, and I hadn't at that point
Speaker 4: read anywhere. And really it was very simple ingredients. It
Speaker 4: was pork shoulder, which is obviously the cheaper cut of meat,
Speaker 4: and it needs slow cooking and that's the fac yeah,
Speaker 4: and the connective tissues and these incredible leafy lemons, but
Speaker 4: just the zest sage, garlic and some butter, and that
Speaker 4: was really it. And sometimes at Christmas you might say
Speaker 4: you can put a little nutmeg in if you wish, and.
Speaker 2: That's it was the most genius meal.
Speaker 4: And I remember trying it for the first time, and
Speaker 4: I'm sure things slowed down and went in slow motion,
Speaker 4: and it was like this, like the milk that you
Speaker 4: pour in you brown you. Yeah, I mean I just
Speaker 4: start explaining the recipe, which I'm going to do now,
Speaker 4: But the meat was so unctuous and like lipstickingly delicious,
Speaker 4: and like the milk split into essentially way and ricotta
Speaker 4: sort of, and it was just the most bonkersly beautiful
Speaker 4: thing I think I'd ever eaten.
Speaker 5: There's actually a recipe that I was taught by Richard's mother, Dada, really, and.
Speaker 3: She actually cooked. She cooked, and she said quite a
Speaker 3: lot with milk.
Speaker 5: So she would always finish off some meat dish by
Speaker 5: taking the gravy and then you know, the juices and
Speaker 5: the pan and then adding milk to it and making
Speaker 5: this sauce.
Speaker 2: So Danny, pork and milk. That's that kind of old
Speaker 2: school ritual of the River Cafe.
Speaker 6: I think it's one of the first things.
Speaker 2: Yeah, Rose and Ruby told me as well.
Speaker 4: It looks like the recipe hasn't changed, right, New season's garlic,
Speaker 4: lovely sicilian lemons, zest saved in the garden, salt, pepper,
Speaker 4: and pork and milk.
Speaker 3: You know, would you like to read the recipes? Go ahead.
Speaker 4: Pork cooked in milk serves eight people. Three kilos of
Speaker 4: pork shoulder, two tablespoons of extravergin olive oil, a liter
Speaker 4: and a half of full fat milk, fifty grams of butter,
Speaker 4: five garlic cloves, peeled and halfed, a small handful of
Speaker 4: fresh stage two lemons, rind paired and pith removed. Remove
Speaker 4: the rind and most of the fat from the pork
Speaker 4: and season the meat. Heat the olive oil in a
Speaker 4: thick bottom pan, brown the meat, remove it from the pan,
Speaker 4: and pour away the fat.
Speaker 6: So we take the shoulder off the bone first round
Speaker 6: it in a little bit of butter, a lot of oil.
Speaker 6: The a nice golden brown color of it. Yeah, and
Speaker 6: then once it's this color, we then chucked in the garlet.
Speaker 2: Yeah.
Speaker 7: So the the pork is obviously a lovely beautiful three
Speaker 7: range pig, free range and middle white port. If people
Speaker 7: wanted to do this at home, you just get a
Speaker 7: whole or a half shoulder d.
Speaker 2: Bone skin off. You've left some of the batom.
Speaker 8: You have a mastndering because that's the flavor and it
Speaker 8: helps the crispiness, allows it to go golden brown. It's
Speaker 8: probably what like three or three kilos port there.
Speaker 4: Walk shoulder pork shoulders obviously sweet and delicious and needs
Speaker 4: longer to cook.
Speaker 6: That is so, and it takes hours and it's just
Speaker 6: people that three three bowlder garlet, three three or four
Speaker 6: volted fresh garlet, or it's gyre garlic.
Speaker 2: Then probably less and This has probably brown for what
Speaker 2: half an hour?
Speaker 6: Half an hour and a medium to low heat.
Speaker 2: It's really dark. The smell as soon as that garlic
Speaker 2: goes in.
Speaker 6: It's it's gorgeous. Put the stage in because we want
Speaker 6: to put the sage out. It's about a handful of pips,
Speaker 6: a handful of its age lovely.
Speaker 4: Heat the milk to below boiling point and set aside.
Speaker 4: Melt the butter in the original pan, Add the garlic
Speaker 4: with the sage, and when brown, return the pork to
Speaker 4: the pan, add hot milk, bring to the boil, add
Speaker 4: the lemon and reduce the heat.
Speaker 6: Beautiful, the beautiful.
Speaker 4: But you've used a speed peeler to take just a
Speaker 4: lovely yellow skin off the Sicilian lemons.
Speaker 6: Yeah, that's yeah, five lemons.
Speaker 9: And we just use that obviously the flavor the actual
Speaker 9: meat and also helps split the milks it goes in,
Speaker 9: because what happens he is as it reduces the milk
Speaker 9: slips and you end up with these lovely furs like ricotto.
Speaker 9: Yeah exactly, and it just has that amazing flavor and
Speaker 9: taking the flavor of the pig.
Speaker 6: Yeah, absolutely beautiful.
Speaker 4: I always think this this moment's quite because you've got
Speaker 4: the fat from the port, yeah, the fat from the butter,
Speaker 4: and then you've got the oils from the lemon skin.
Speaker 2: Yeah.
Speaker 6: Yeah, it's like this little fridity.
Speaker 3: Yeah yeah.
Speaker 6: To get the milk in now, yeah, go for it. Right,
Speaker 6: We've got some hot milk just before boiling.
Speaker 2: Right, And of course that milk is just cleaning the buttom.
Speaker 9: Of the pan, blazing it, and it's getting all those
Speaker 9: lovely caramel life.
Speaker 2: Juice in the pig. What do you reckon? Four hours
Speaker 2: at least?
Speaker 4: Sometimes that's exciting.
Speaker 2: Damn right, damn right.
Speaker 4: Place the lid on the pan and simmer slowly for
Speaker 4: at least three hours. When the pork is cooked, the
Speaker 4: milk will have curdled into brown nuggets. Carefully remove the
Speaker 4: meat and serve on a plate and spoon.
Speaker 2: Over the sauce. Delicious.
Speaker 4: I remember you teaching me that. And there's a simplicity
Speaker 4: but also a bravery. I think about the cooking that
Speaker 4: you've always created here. And you've got this piece of pork,
Speaker 4: and you keep turning it and you want it dark,
Speaker 4: not just because the pork's dark, but so you get
Speaker 4: the sticky bits. And I remember what I was going
Speaker 4: about to add the milk, maybe when it was lightly
Speaker 4: golden and no, no, no, keep going, And I remember.
Speaker 2: I remember being nervous, no no, no, trust me, trust me.
Speaker 4: But that magic when the milk interacts with the zest
Speaker 4: of the lemon, which curdles the milk on purpose.
Speaker 5: Of course, the chemistry of cooking is so interesting, isn't it.
Speaker 3: The lemon with the juices and then the milk.
Speaker 5: And it's very it's quite a difficult call thing to
Speaker 5: get right, isn't it, because if you put too much
Speaker 5: milk and it never gets that brown kind of crusty
Speaker 5: if you don't put enough milk, and then it kind
Speaker 5: of becomes stuck on the bottom. And then also once
Speaker 5: you pour the milk into about three quarters of the pork,
Speaker 5: you know you don't want to touch it. We say,
Speaker 5: don't touch it, don't move it, you know, because let
Speaker 5: it just be patiently. And I think it cooks a
Speaker 5: long time. But I must say, in the new world
Speaker 5: of eating, I haven't had it for a very long time.
Speaker 5: So I was really yeah, it's some something I make
Speaker 5: very often that I was really really pleased to see that.
Speaker 3: You chose that.
Speaker 4: I tell you what I'd done once and it was
Speaker 4: such a kind of powerful dish, I think, like in
Speaker 4: a delicious sense, and unexpected I took the liberty of
Speaker 4: doing it with chicken in a book years later, and
Speaker 4: then it went mad in the New York Times and
Speaker 4: they started like redoing it. I'm like, and I think
Speaker 4: I even did like a story about it. I said, No,
Speaker 4: that's that's learn how the River Cafe with pork. But
Speaker 4: of course it is delicious with chicken. It's not the
Speaker 4: same as pork, but it's still utterly delicious. And of
Speaker 4: course people can get chicken so easily.
Speaker 5: But if you do a spatchco chicken and you kind
Speaker 5: of get it quite brown, and then just be brave
Speaker 5: and halfway through just pour a lot of milk almost
Speaker 5: up to the chicken. Then in a big pan, then
Speaker 5: it reduces. Then you scrape up the really nice with
Speaker 5: a lemon.
Speaker 3: Yeah, delicious, And you.
Speaker 4: Would serve it with beautiful polenta, some simple greens and
Speaker 4: these chunks of pork and this weird but wonderful kind.
Speaker 2: Of how would you describe it? Like, it's not a gravy,
Speaker 2: it's kind.
Speaker 3: Of a it's almost like it's gone wrong.
Speaker 2: Yeah, what you.
Speaker 5: Don't want to happen when you make ice cream, when
Speaker 5: you add the eggs to the milk and then it
Speaker 5: can curry.
Speaker 4: But the story was so clear, wasn't it. It's just
Speaker 4: saved and lemon and garlic. And the only thing I
Speaker 4: was nervous about coming in the cab over was reading
Speaker 4: this recipe out because I'm like.
Speaker 2: I've worked out ways to blag it, so it looks
Speaker 2: like but so.
Speaker 5: Is that just like yeah, yeah, And did they not
Speaker 5: realize what there was?
Speaker 4: You had to be literally blind to have any extra
Speaker 4: help in my school, and I was pulled out of
Speaker 4: class into a class which was a very kindly named
Speaker 4: special needs. So imagine eight hundred and eighty boys and
Speaker 4: then can I have Jamie please? And mister love it
Speaker 4: and and we'd be pulled out and we'd end up
Speaker 4: in literally in the attic of the school, learning how
Speaker 4: to spell the most basic things. But I think it
Speaker 4: was And of course in a boys school you would
Speaker 4: never learn to cook because that's for the girls.
Speaker 2: Then I mean like we.
Speaker 3: Never cooking lessons for the girls.
Speaker 4: Well in the girls schools, yeah, but they certainly you know,
Speaker 4: it was just very chovens Is. And it's funny because
Speaker 4: I left school with this chip on my shoulder about
Speaker 4: like this is not for me, and they're not serving
Speaker 4: every child. And I think I've only literally just brushed
Speaker 4: the last chip off my shoulder, you know.
Speaker 5: I keep talking about that ad for the Felix Project
Speaker 5: which tonight four hundred thousand children in Britain will have
Speaker 5: the same meal nothing, you know, and that we're living
Speaker 5: this time right now where I find it shocking that
Speaker 5: we still can't feed our children. We've been looking at
Speaker 5: country's approaches to food and I grew up at a
Speaker 5: time when Lyndon Johnson in the late sixties started the
Speaker 5: head Start program, and it was that you would give
Speaker 5: every child in poverty at breakfast.
Speaker 3: It was breakfast.
Speaker 5: You know, there's a great phrase, no child should be
Speaker 5: disadvantaged by his birth. In fact, a lot of children
Speaker 5: were disadvantaged by the fact that they went to school hungry,
Speaker 5: and so they fed children. They fed children breakfast. You'd
Speaker 5: come to school in any child who needed breakfast would have.
Speaker 3: It was a head Start And.
Speaker 5: Studies are years later that the children who were on
Speaker 5: head Start were not taking welfare, so.
Speaker 2: They flourished out, flourished out of it.
Speaker 5: And that in fact, investment by society to invest in children. Actually,
Speaker 5: if you want to be crass about it, save the
Speaker 5: money later on.
Speaker 4: Yeah, I mean there's some sensible countries that invest in it.
Speaker 4: And it's funny, like I mean, I know it's a
Speaker 4: name drop. But I saw Tony Blayer last week, just
Speaker 4: a week before, just because it was a moment of
Speaker 4: reflection since because he was the one, he was the
Speaker 4: first prime minister that found new money invested in equipment
Speaker 4: and training and the money on the plate, and I said, like, Tony, like,
Speaker 4: we've got to go faster on this. And actually his
Speaker 4: position has I mean, he was incredible to support me
Speaker 4: when we did it fifteen sixteen years ago, but he's
Speaker 4: he's like, I'm even more on this now than and
Speaker 4: it makes more sense than ever. And because of my position,
Speaker 4: I've remained a political but currently at the moment, neither
Speaker 4: of the two big parties have child health on the
Speaker 4: manifesto as something that can be voted for.
Speaker 5: I don't know how you feel, but I don't understand
Speaker 5: why we can't feed every single child, whether a parent
Speaker 5: makes a million dollars or one dollar, you know that
Speaker 5: every child And also the idea that Sam Taylor Johnson
Speaker 5: was on and she can remember being put in a
Speaker 5: separate line because she was a child that needed school
Speaker 5: lunches to be paid for. And I'm sure I don't
Speaker 5: know how they do it. Now, what is a society
Speaker 5: that does that?
Speaker 3: You kid?
Speaker 4: I mean it was often a lady of a clipboard
Speaker 4: and a name and a token. But you know now
Speaker 4: with technology like the card system, which can be incredibly
Speaker 4: intelligent if the government just allowed it to get organized,
Speaker 4: and that's what happens is little islands of hope. But
Speaker 4: the government never really consolidates genius and spreads genius and
Speaker 4: facilitated genius. So from that little car that gives you
Speaker 4: a free school meal that no other kid needs to
Speaker 4: know you're having, you can also ping a text to
Speaker 4: a parent saying they had this for lunch, which means
Speaker 4: you don't have to cook them the same thing for
Speaker 4: dinner if that's the case.
Speaker 2: Do you know what I mean? There's just loads of
Speaker 2: really clever things that can happen.
Speaker 3: And how do you qualify for a free lunch? Do
Speaker 3: you know that the salary that you.
Speaker 4: Have a household, you have to earn less than seven
Speaker 4: four hundred pounds a year. That's not as a person
Speaker 4: that's as a household.
Speaker 3: There are households that live on seven thousand pounds a year.
Speaker 2: One point two million of them.
Speaker 4: Yeah, and then there's a gap between the free school
Speaker 4: lunch kids who are parents that are on universal credit.
Speaker 4: So universal credit is complex in the sense that it
Speaker 4: bends and it was invented to be bendy. So you
Speaker 4: could have people on twenty grand per household, which is
Speaker 4: still not loads of money, but the average is about
Speaker 4: thirteen to fourteen. So there's about six hundred thousand kids
Speaker 4: that fall into that that don't get a free school lunch,
Speaker 4: that would have a household that earns, you know, sort
Speaker 4: of ten to fourteen thousand pounds a year that can't
Speaker 4: get a free school lunch one hundred and ninety days
Speaker 4: of the year. So you know, every council has a
Speaker 4: different price per school lunch. It could be two fifty,
Speaker 4: it could be three fifty. But if you've got three
Speaker 4: kids and that sort of money, then that totals up
Speaker 4: per month pretty big, you know. So there's still gaps
Speaker 4: and there's lack of consistency, but also there's been an
Speaker 4: amazing bit of work done just recently independently and they said,
Speaker 4: if you just gave everyone a free school lunch over
Speaker 4: a twenty year period, Britain would be over forty pounds
Speaker 4: better off. And they look at it very surgically around
Speaker 4: kind of productivity, how you get through school, how much
Speaker 4: you would cost the NHS, and conservatively. So what's interesting
Speaker 4: is all the math says, invest in the system, treat
Speaker 4: them all the same. And from a restaurant point of view,
Speaker 4: which is essentially what they are. If you've got a
Speaker 4: school that's fifty percent school lunches, that's struggling, genius cooking
Speaker 4: will happen, but only about seventy percent because the numbers don't.
Speaker 2: You can't have.
Speaker 4: Enough people on the line, you can't fix the equipment,
Speaker 4: so there is a kind of business.
Speaker 5: You know.
Speaker 4: So free school lunches definitely would make the food better,
Speaker 4: more consistent, and then you know so, but more importantly,
Speaker 4: give those young people from poor postcodes, which is essentially
Speaker 4: what it is, give them much more hope and the
Speaker 4: ability to thrive.
Speaker 5: Now, because they don't get a free school lunch and
Speaker 5: the parents can't afford, they'll get nothing, they'll have nothing.
Speaker 4: To do, and at the moment there is more lunch
Speaker 4: cooks than ever saying I'm having to illegally give them
Speaker 4: lunches not on the system, and they're teachers paying for
Speaker 4: ten or twelve kids a day from some there or
Speaker 4: that some budget they can find, so obviously they can't
Speaker 4: visually watch kids not have a meal, and like you say,
Speaker 4: it could be the only hot medal of the day
Speaker 4: and that's not an exaggeration. And then, of course, outside
Speaker 4: of the one hundred and ninety day school a year,
Speaker 4: there's what we call holiday hunger, which is when you actually,
Speaker 4: even in that six to seven weeks summer holiday, if
Speaker 4: you measure public health or children, you can see that
Speaker 4: there's a massive spike of ill health because they don't
Speaker 4: they get stuff, but it's all the wrong stuff. So
Speaker 4: that's what Marcus Rashford was working on, which was some
Speaker 4: kind of provision in the holidays for these very vulnerable families.
Speaker 4: What can we do well, I think keeping the story going,
Speaker 4: I mean this year one of the tactics where you
Speaker 4: I mean I've been on it constantly since fifteen years ago.
Speaker 2: But one of the things we're doing this.
Speaker 4: Year, which I would love you to get involved in
Speaker 4: any way you could, is where actually it's funny when
Speaker 4: you're like overwhelmed by a problem, you keep telling the
Speaker 4: story of the problem. And then then this genius idea
Speaker 4: about how about we do an annual school food awards
Speaker 4: that's amazing with real and real incentives, and how about
Speaker 4: we celebrate the best up and coming lunch cook and
Speaker 4: the best team and the best primary school, secondary school,
Speaker 4: special school, the best teacher teaching cooking. So we've got
Speaker 4: eight different awards this year that we're going to launch,
Speaker 4: and we're doing it with the One Show and actually
Speaker 4: the Sun, and we're trying to get as many people
Speaker 4: behind it, but hopefully it will give us an opportunity
Speaker 4: to share what good looks like, because I definitely haven't
Speaker 4: done enough of that in the last fifteen years.
Speaker 2: I've really only focused on the darkness. So that's a
Speaker 2: change attack.
Speaker 4: These institutions are incredible, These teachers are amazing, and they
Speaker 4: haven't that you know that. I think I've worked through
Speaker 4: five or six Prime ministers. I've worked through thirteen education
Speaker 4: secretaries in fifteen years, sixteen years since school dinners, So
Speaker 4: imagine changing the head chef at the River Cafe that
Speaker 4: many times in that time. I mean, it's I do
Speaker 4: think the institution of school can be something so much
Speaker 4: more powerful than it already is.
Speaker 2: People forget it's the biggest restaurant group.
Speaker 4: Thirty thousand odd schools, over three thousand secondary schools. It's
Speaker 4: nearly five million meals a day, eighty five thousand lunch cooks,
Speaker 4: which are largely women, which are largely parents most of
Speaker 4: the time. So there's an incredible workforce bigger than the
Speaker 4: you know, the military, you know the navy, you know,
Speaker 4: like out there cooking for kids every day.
Speaker 5: If you like listening to Ruthie's Table for would you
Speaker 5: please make sure to rate and review the podcast on
Speaker 5: the iHeartRadio app, Apple Podcasts, Spotify, or wherever you get
Speaker 5: your podcasts.
Speaker 3: Thank you.
Speaker 5: Well, as a child that dyslexia and working as a
Speaker 5: nine year old in the kitchen and knowing that your
Speaker 5: passion for food that was what was did you ever
Speaker 5: waiver from wanting to be a chef to everything?
Speaker 3: At one point? Maybe I'd like to be a recent
Speaker 3: card drive now, I mean, it wasn't like helicopter pilot.
Speaker 4: It's an interesting one because I think there's so much
Speaker 4: noise around what are you doing when you leave school?
Speaker 4: What you're doing, what you're doing. I knew I could cook,
Speaker 4: so I knew I'd never have to be hungry. There's
Speaker 4: always a job, for sure. But like I play with
Speaker 4: a lot of Lego, and I know it's random thing
Speaker 4: to say, but like that was the building blocks of
Speaker 4: not just doing what it tailed you to do. But
Speaker 4: then when it's all destroyed, when you can make something
Speaker 4: through fantasy, which is much more really like what Richard
Speaker 4: would do with architecture, right, And I mean so somehow Lego,
Speaker 4: which was my best friend in cooking, sort of I
Speaker 4: don't know, they kind of gave me the confidence to
Speaker 4: just know that things were going to be all right.
Speaker 5: We've talked about, you know, food as politics and society
Speaker 5: and fairness. We've talked about food in your father's kitchen
Speaker 5: doing something I still can't remember with the bottles bottling up.
Speaker 5: And we've talked about food and the River Cafe and
Speaker 5: the friends you made and rose and memories and food
Speaker 5: is memory. You know today we've talked about our memories,
Speaker 5: and I think that food is also comfort. Is there
Speaker 5: a food or some foods that you would think I
Speaker 5: need a bit of comfort right now?
Speaker 3: What shall I eat? Would you cook? Would you buy
Speaker 3: something would you open?
Speaker 2: Now? I cook something?
Speaker 3: What would you cook?
Speaker 5: Jamie Oliver?
Speaker 4: This is, unsurprisingly it's a dish inspired by my time
Speaker 4: here at the River Cafe. But it's a bit of
Speaker 4: a millunge between two things, right, So it's spaghetti arabiata,
Speaker 4: And certainly one of the ways I was taught it,
Speaker 4: and I know there's many ways, was to gently heat
Speaker 4: oil and put whole fresh chilies in and just let
Speaker 4: them kind of just cook beautifully, and you put a
Speaker 4: little hole in the chili so it doesn't give over
Speaker 4: the aggressive heat.
Speaker 2: Well, you can make it.
Speaker 4: As hot as you like, because obviously arabiato.
Speaker 2: Means angry, and that means hot. But it's a really
Speaker 2: rounded fruit chili flavor.
Speaker 4: And then the tomato, beautiful tomatoes go in, and a
Speaker 4: little garlic of course in the oil before the tomatoes.
Speaker 4: The little hijack on that was. I remember seeing you
Speaker 4: and Rose not very often using vodka as a base
Speaker 4: to to rosotto. I don't know if it's because there
Speaker 4: was no wine close to hand or vermouve, but it
Speaker 4: wasn't like you to You hadn't always had an intention.
Speaker 4: I'm sure you used vodka when you make rosotto, and
Speaker 4: you fry the safri too off. You would add often wine,
Speaker 4: but you did vokin. I thought, oh my god, I've
Speaker 4: never seen that before. But of course you cook it
Speaker 4: all away and you're left with this kind of cleanliness
Speaker 4: that's amazing. And then I think you continued to make
Speaker 4: some form of like spring rosotto that was just mind
Speaker 4: blowing anyway, So I kind of incorporated that hack into
Speaker 4: before I add I added the tomatoes into this arabiata,
Speaker 4: and you just end up this this and lemons est.
Speaker 4: So I'm telling this terribly sorry. Oil and chilies, slowly, slowly, slowly,
Speaker 4: don't rush it. Then lemons zest garlic, vodka, cook the
Speaker 4: vodka away, then in with the tomatoes, and then this
Speaker 4: magic sauce happens. And then just simple garlicky pangretata, which
Speaker 4: are the crispy bread crumbs and spaghetti. And I will
Speaker 4: curl up on a sofa with that, and I don't
Speaker 4: need to cry because I just have. And if I'm
Speaker 4: feeling sadder than I need to, I'll just put more
Speaker 4: chili in. But that dish can console any heart. But
Speaker 4: I also love it because right minus the vodka, it's
Speaker 4: really quite cheap I mean the bread crumbs are cheap,
Speaker 4: and the garlic's tiny, bit. I mean, it's all, but
Speaker 4: it's so delicious. And I do love chili, as you
Speaker 4: know I do.
Speaker 6: I do.
Speaker 5: Oh you need comfort, you can have your rabbi out,
Speaker 5: but you can also pick up the phone and call me.
Speaker 2: Thank you, Okay, thank thank you, Jamie, thank you for
Speaker 2: having me. I love you, Love you too. Everyone. That's it.
Speaker 2: I love that nice conversation.
Speaker 1: The River Cafe Lookbook is now available in bookshops and online.
Speaker 1: It has over one hundred recipes, beautifully illustrated with photographs
Speaker 1: from the renowned photographer Matthew Donaldson. The book has fifty
Speaker 1: delicious and easy to prepare recipes, including a host of
Speaker 1: River Cafe classics that have been specially adapted for new cooks.
Speaker 1: The River Cafe Look Book Recipes for cooks of all ages.
Speaker 1: Ruthie's Table four is a production of iHeartRadio and Adami Studios.
Speaker 1: For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,
Speaker 1: or wherever you listen to your favorite shows.