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Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and

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Speaker 1: Adamized Studios.

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Speaker 2: Welcome that the lemons tarp it isn't it it is?

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Speaker 3: And what's that one?

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Speaker 4: So that's that alms Tara praes and then it has

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Speaker 4: loads of strawberries on downstairs and dusted with isa chupka.

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Speaker 2: It is really good. It's actually I really like Bella.

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Speaker 2: Mackie and her family have been close friends for thirty

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Speaker 2: or so years, and when you're close to a family,

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Speaker 2: you're close to their food. We all spent summer's footsteps

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Speaker 2: away from each other's homes in the Baldorcha, swimming, walking

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Speaker 2: and attempting to read novels between long lunches, late dinners

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Speaker 2: Negroni's in the Piazza and Pienza and montepl Channel. Bella

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Speaker 2: was always present, frying zucchini flowers with me, puring the

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Speaker 2: white peaches for sunset Bellini's. There was one night when

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Speaker 2: our children noticed that we had no urmissue from the

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Speaker 2: night before. When they heard it was in her family fridge,

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Speaker 2: they climbed through the bushes and at midnight broke into

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Speaker 2: their house and took it back. Bella is no longer

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Speaker 2: just the daughter of our friends. She's my friend. When

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Speaker 2: she and her husband Greg come to the River Cafe,

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Speaker 2: they know the food they want to eat, the wine

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Speaker 2: they wish to drink, and they always request a quiet

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Speaker 2: table where they can just be together. Ask any young

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Speaker 2: person working in the restaurant about Bella's books and they'll

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Speaker 2: tell you that Jogon shaped their life in a crisis,

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Speaker 2: or How to Kill Your Family was one of those

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Speaker 2: books they could just not put down. Today in the

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Speaker 2: River Cafe, Bella and I will talk about running families,

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Speaker 2: Tuscan holidays and facing everything else. Welcome Bella, Hi, It's so.

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Speaker 3: Nice to be here.

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Speaker 2: What have you been doing. You've been in the kitchen

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Speaker 2: making Richie Terrelli, the Richarelli. We started doing biscuits. We

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Speaker 2: didn't used to do biscuits. We kind of did them

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Speaker 2: in lockdown when we started the shop because people wanted

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Speaker 2: to buy cookies basically. And then the rich Arelli are

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Speaker 2: so interesting because they you and I both lived so

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Speaker 2: close to Siena, and there's always that trip to Sienna

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Speaker 2: that we would take in the summer. And I think

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Speaker 2: that you know, rich Areli are like their hometown biscuit.

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Speaker 2: You go to every bar in Siena, and it's so

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Speaker 2: local Italy that if you probably went to a bar

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Speaker 2: twenty miles away, they wouldn't have them. But every single

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Speaker 2: bar in Sienna has Richirelli.

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Speaker 4: Hi, I'm Polly. I am a chef here at the

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Speaker 4: River Cafe Pastry kitchen, and I'm here with the lovely

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Speaker 4: Bella Mackie teaching her how to make rich relly.

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Speaker 3: See, they look amazing. I've made them a few times before,

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Speaker 3: so mimonium didn't look like.

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Speaker 4: That, Okay, So I would say it's probably when an

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Speaker 4: issue of packing it with icing sugar.

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Speaker 3: Yeah, so it'd be like eight times more icing sugar

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Speaker 3: than you thing.

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Speaker 4: Yeah, way more. And then you're almost kind of like

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Speaker 4: put a little hat on it. Why don't know, show

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Speaker 4: you had to do that. When I say you give

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Speaker 4: it a little hat, you kind of tuck it under

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Speaker 4: the icing sugar.

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Speaker 3: Oh I see, give it a little dough. It's like

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Speaker 3: it's like a tree covered in snow.

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Speaker 4: That is it exactly, And I think classically it is

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Speaker 4: a Christmas biscuit as well, so very good.

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Speaker 3: That will happened to the icing sugar on the top,

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Speaker 3: like the hat when it goes into the oven, will

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Speaker 3: it fall down?

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Speaker 4: So as the biscuit kind of spreads out and cracks,

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Speaker 4: as you can see with the ones, So we've we've

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Speaker 4: got dord that icing sugar kind of seeps into it

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Speaker 4: and dries that crust out right, and that's where you're

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Speaker 4: getting the cracking. It's where you're getting the nice like

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Speaker 4: little bit of tan color like under the actual icing sugar.

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Speaker 3: This is amazing.

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Speaker 4: Cubits you can go wrong with ritually is not making

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Speaker 4: sure that the meringue has been taken far enough, so

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Speaker 4: it needs to really be like a stiff peak because

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Speaker 4: it can be quite like slack and that makes it

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Speaker 4: extra soggy, or you get.

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Speaker 3: That thing where you think the top of your meringue

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Speaker 3: is perfect and you look underneath and there's like water

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Speaker 3: still almost so sad.

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Speaker 4: Yeah, so make sure I'd always take it a couple

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Speaker 4: of extra minutes and you think tomorrow. And then the

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Speaker 4: second bit is making sure it's compacted and covered enough

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Speaker 4: with the iced sugar.

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Speaker 2: And one of the things that I've learned is that

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Speaker 2: baking is your passion because I think it's very interesting.

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Speaker 2: Why does you know Polly become a pastry chef instead

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Speaker 2: of a cook where she could make feel shins and everything.

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Speaker 2: There's a love of baking and pastry. What is yours?

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Speaker 3: I think it's pastry and baking because I find it

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Speaker 3: so intricate, and I feel like the intricacy of it,

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Speaker 3: the kind of layers and the steps and the fiddliness

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Speaker 3: of it really takes me out of my brain for

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Speaker 3: a while. So I always if I feel anxious or overwhelmed,

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Speaker 3: I'll always go into the kitchen. I find myself looking

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Speaker 3: through resting books and finding something complicated.

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Speaker 2: So let's go back to growing up with food. And

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Speaker 2: so I know you know both your parents work, Both

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Speaker 2: your parents were, they love to eat. There was you

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Speaker 2: and your sister. So tell me what was sort of

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Speaker 2: growing up in your household food wise? Would you say,

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Speaker 2: what are your memories?

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Speaker 3: So what I can remember from early childhood is my

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Speaker 3: grandpa was a farmer on my mom's side, so we

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Speaker 3: were up in Scotland quite a lot on the farm

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Speaker 3: and it was very meaty and it was very traditional,

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Speaker 3: you know, everything kind of meat, like mainly pork and beef.

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Speaker 3: But he didn't think that a meal was a meal

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Speaker 3: without meat, so meat for breakfast, meat for lunch, meat

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Speaker 3: for dinner, breakfast. Yeah, he had a breakfast sausages and sausages, bacon,

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Speaker 3: you know. I mean that he used to have a

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Speaker 3: buffet tray where there was you know, every type of meat,

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Speaker 3: there were eggs. I mean it was he was a

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Speaker 3: big eater, so it was you know, it was a

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Speaker 3: big tray and.

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Speaker 2: Had somebody cook that or did he cook it?

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Speaker 3: And grandmother, my grandma, my mom, like everyone would muck

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Speaker 3: in and cook and then it would be presented to

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Speaker 3: all the cousins. It was a big family, so we

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Speaker 3: would eat. There would be a lot of food, and

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Speaker 3: very big on potatoes Scotland because he was a potato farmer.

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Speaker 2: So we're still at breakfast.

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Speaker 3: Yeah, we're still at breakfast. Yeah. Yeah, fried potatoes, yeah yeah,

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Speaker 3: so neaps and tatties and then you know, again, lunch

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Speaker 3: was meat, dinner was meat. So that was kind of

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Speaker 3: the the traditional food that I ate kind of with

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Speaker 3: my enlarged family.

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Speaker 2: And then did you lived to an old age?

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Speaker 3: Yeah, ninety seven. Drank a lot of whiskey, ate a

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Speaker 3: lot of meat, and was kind of an enormous horse

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Speaker 3: of a man, and yeah, why not, you know, I

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Speaker 3: mean it's not a coincidence that I would say ninety

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Speaker 3: percent of his descendants are vegetarians. Oh really yeah, oh

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Speaker 3: your cousins, yeah, or my cousins to my aunt's, my mom.

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Speaker 2: Yeah.

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Speaker 3: And actually I became a vegetarian because we were staying

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Speaker 3: on a farm for his ninetieth birthday and I looked

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Speaker 3: into the eyes of a cow and I thought, oh,

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Speaker 3: I can't do that anymore. So yeah, and I never

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Speaker 3: told you twenty five, never told him because I thought

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Speaker 3: he would hate that more than yeah real, yeah, exactly.

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Speaker 3: And then at home, Yeah, they both worked, and I

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Speaker 3: think we ate quite a lot of kind of you know,

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Speaker 3: macaroni and cheese, spaghetti, you know. But again, the only

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Speaker 3: thing I can really remember from when I was really

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Speaker 3: young is just desperately trying to buy sweets all the time.

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Speaker 3: And I was a really fussy kid, and I mainly

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Speaker 3: only liked white food, so I really liked chips, bread, pasta,

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Speaker 3: and I was kind of really fussy right up into

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Speaker 3: my twenties. I was a kind of really limited eater.

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Speaker 3: And if you'd kind of offered me, I don't know,

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Speaker 3: you know, hummus, I would have said no. Yeah, I

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Speaker 3: had such a bland boring diet of kind of junk food, bread,

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Speaker 3: carby starchy things, and I was incredibly unadventurous and yeah,

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Speaker 3: and that took me really into my twenties, which is

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Speaker 3: kind of pathetic.

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Speaker 2: I have a great story about your mother which I

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Speaker 2: just remembered, which was that she told me that she

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Speaker 2: once came home and your nanny, you had a young nanny,

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Speaker 2: and you or your sister wanted a biscuit and your

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Speaker 2: nanny said, if you eat this biscuit, it'll make you fat,

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Speaker 2: and she fired her. I really am, And I thought

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Speaker 2: that was so cool because I thought, you know, she's

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Speaker 2: just like, do not ever say that to my.

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Speaker 3: Children, because I was quite a fat kid though. I

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Speaker 3: was a fat kid. And I remember actually a woman

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Speaker 3: in a hardware shop that we were in, the owner

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Speaker 3: came up to meet and poked me in the stomach

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Speaker 3: and said, you you eat too much.

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Speaker 2: People are crazy, you think.

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Speaker 3: I was nine ten, so I was kind of a

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Speaker 3: fat kid, and I did eat, you know, an enormous

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Speaker 3: amount of crap basically, you know, if it was kind

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Speaker 3: of if it had enum was in it or came

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Speaker 3: in a package. My mum would always try and make

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Speaker 3: you know, food from scratch every night, and yeah, I

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Speaker 3: really just wanted kind of chicken drumsticks from a packet,

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Speaker 3: you know, really, yeah I did. She let you have occasionally,

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Speaker 3: but you know, I think I think she was sort

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Speaker 3: of in despair, really, like how little I wanted to

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Speaker 3: eat and how limited I was, And once I found

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Speaker 3: something I liked, that would kind of be it for

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Speaker 3: six months, you know, that kind of slightly obsessive way

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Speaker 3: of eating. You know, I'd find something I liked and

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Speaker 3: that would be what I would eat for the next

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Speaker 3: six months.

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Speaker 2: And what about your sister, No, she would eat anything, Yeah,

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Speaker 2: so she What were dinners like? Would you all have

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Speaker 2: dinner together?

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Speaker 3: Yeah, we would all have dinner together, the four of us,

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Speaker 3: you know, and he'd come back late. So I'm used

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Speaker 3: to eating late, I think from my childhood. You know,

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Speaker 3: I now kind of think I think nine o'clock is

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Speaker 3: the perfect time.

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Speaker 2: Yeah, very time. I love it when.

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Speaker 3: Someone says to me at seven, my heart sinks and

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Speaker 3: I think, oh, please don't make me have the kind

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Speaker 3: of early bird special. So I'm used to eating late

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Speaker 3: at night. And yeah, we we would have dinner together,

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Speaker 3: and and the only dinners I really remember from that

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Speaker 3: kind of period were on Friday nights in the nineties

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Speaker 3: we would go to Pizza Express and that felt so

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Speaker 3: glamorous and you know Continental, and you know, it's the

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Speaker 3: first time I had kind of pizza that wasn't from

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Speaker 3: a package which to Islington. So yeah, so yeah, it wasn't.

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Speaker 3: It wasn't for a long time. And you know, my

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Speaker 3: in my teens and twenties, I just ate. I can't

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Speaker 3: tell you. You'd be so disappointed if you saw my

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Speaker 3: diet back then. It was kind of buckets of ice cream,

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Speaker 3: grab bags of crisps. I used to make myself like

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Speaker 3: bowls of pasta that kind of you know, laden down

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Speaker 3: with pasta.

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Speaker 2: I just that's what you like.

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Speaker 3: Yeah, it was comfort food. All of it was comfortable

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Speaker 3: because I was quite unhappy, and so I would eat

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Speaker 3: kind of bland, warm, soft food that could kind of

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Speaker 3: fill me up.

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Speaker 2: You're going to have a really hard time getting me

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Speaker 2: to judge your any habits. But I think that it

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Speaker 2: is interesting when you talk to people about babies. You know,

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Speaker 2: sometimes they have their first baby and they go, oh,

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Speaker 2: you know, they just try everything and they eat everything.

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Speaker 2: And this is all to do with parenting and how

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Speaker 2: you expose them to food and then cut to the

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Speaker 2: second baby who doesn't like, you know, maybe like who

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Speaker 2: doesn't want to eat this or doesn't want to eat that,

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Speaker 2: And then they realized maybe you're just born that way

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Speaker 2: that you even as a little baby, the things you

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Speaker 2: don't want to eat or you know, a lot of

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Speaker 2: children don't eat fish, and then they discover it when yeah,

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Speaker 2: they're older. I think sad my steps and didn't eat

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Speaker 2: a pizza fish till he was about.

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Speaker 3: Forty and then loved it and then loved Yeah, so

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Speaker 3: you're right, like we didn't go out to eat a lot.

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Speaker 3: It was pizza Express often for like birthdays or you know,

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Speaker 3: like a special occasion, and then it was quite often

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Speaker 3: the pub. You know, well that was pre Gastro pub.

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Speaker 3: I guess it was kind of on a costs. I

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Speaker 3: remember the first Gastro pub opening up and people being

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Speaker 3: really excited about it. But but before that, it was

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Speaker 3: kind of you know, bang as a mash fish and chips. Yeah,

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Speaker 3: those eggs, Scotch eggs. You never had a Scotch I did?

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Speaker 2: Sometimes you care the pickled eggs A bit of a problem,

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Speaker 2: a bit of step American girl. Yeah, I wanted to

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Speaker 2: take pictures of people eating my mate and and give

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Speaker 2: it too. I wanted to do a photographic essay because

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Speaker 2: I was an arts school of getting Americans and getting

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Speaker 2: them to taste toasts with more mite and seeing the

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Speaker 2: expression on their face.

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Speaker 3: There not an American equivalent, but back then there was

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Speaker 3: nothing like that.

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Speaker 2: In my lifetime. And and do you like my mite?

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Speaker 2: You love it?

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Speaker 3: I didn't try it until I was thirty five and

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Speaker 3: Greg made me try it, and now I love it.

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Speaker 3: But the idea of it back then made me want

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Speaker 3: to hull, you know, but actually, yeah, do you I

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Speaker 3: can see by your face that you still.

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Speaker 2: Need still abomination the farm ban and toast and like

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Speaker 2: in bed at night, that would be like oh, in

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Speaker 2: bed at night, but you would always have a toasted

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Speaker 2: you know, Richard, he did. He broke all the rules.

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Speaker 3: You know.

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Speaker 2: That's really very sweet. But you described living at home

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Speaker 2: and being a firsty eater. But it was the baking

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Speaker 2: interesting too. Then did you want to cook as well

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Speaker 2: as eat?

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Speaker 3: I always baked from like as a very small child.

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Speaker 3: We had cookbooks that were deliberately for children to learn

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Speaker 3: how to bake. You know, it was always desserts. They

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Speaker 3: never said, you know, you can make past of spaghetti bongle.

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Speaker 3: It was always like, you know, And I remember we

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Speaker 3: had a Roll Dahls Disgusting Cookbook, which was all the

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Speaker 3: recipes that they make in his books, so it was

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Speaker 3: like boot Bruce bog Trotter's Disgusting Chocolate Cake or whatever

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Speaker 3: it was called. So I used to make a lot

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Speaker 3: of those. So I've always baked throughout my life. I've

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Speaker 3: always loved it, and I didn't have any interest really

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Speaker 3: in cooking, So yeah, I think my twenties were a bit.

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Speaker 3: I was sad. I was a very sad twenty something

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Speaker 3: year old.

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Speaker 2: So you'd left school? Did you leave her or did

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Speaker 2: you live at her school?

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Speaker 3: I was just too unhappy, couldn't keep home, having panic

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Speaker 3: attacks all the time, couldn't really do very much.

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Speaker 2: But she went to art school.

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Speaker 3: I went to art school in London, which some Martins,

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Speaker 3: but I wasn't very good and I was also very sad,

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Speaker 3: so the two things combined did not do very well

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Speaker 3: for me. So yeah, I lived at home until I

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Speaker 3: was twenty six twenty seven. My mum always says that's

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Speaker 3: like the perfect Jewish mother thing of like have your

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Speaker 3: kids live at home, and I'm like, they're not Jewish.

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Speaker 3: She's like, yes, but Scottish as well, and I'm like,

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Speaker 3: I don't think that's true.

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Speaker 2: So would you still sit down to meals with your

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Speaker 2: parents most night?

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Speaker 3: But I think I think there's that funny thing with

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Speaker 3: mental illness, not mental health, but mental illness, where your

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Speaker 3: appetite is completely affected by it one way or another.

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Speaker 3: You know, So quite often people overat if they're feeling

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Speaker 3: sad or anxious source stressed, and the same is true

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Speaker 3: the under each and so food either becomes something that

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Speaker 3: you cling to and rely on. So quite often I

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Speaker 3: would really over et and kind of goreg things, you know.

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Speaker 3: I remember driving to this new donut shop and having

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Speaker 3: I think I ate twelve donuts in the space of

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Speaker 3: two hours because I felt sad. Why not, you know,

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Speaker 3: I felt sad and then but then there would be

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Speaker 3: other times when I would just food just kind of

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Speaker 3: lost or you just can't stomach it. And that's so common.

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Speaker 3: So I think most of my Tony's food was slightly

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Speaker 3: dictated to me by how I was feeling at the time.

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Speaker 3: So it wasn't really until I hit my thirties and

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Speaker 3: I sort of started looking outwards towards new cuisines, new experiences,

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Speaker 3: you know, the idea that food didn't have to be

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Speaker 3: stodgy or bland, And now my palette is. I would say, like,

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Speaker 3: if you'd asked seventeen year old me whether thirty nine

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Speaker 3: year old me would be eating the things that I ate,

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Speaker 3: she'd have been horrified. But my food, my diet is

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Speaker 3: completely different.

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Speaker 2: I'm really interested in what happened to get you out

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Speaker 2: of that cycle. You know, the girl was in her twenties,

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Speaker 2: living home till she's twenty six, and then.

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Speaker 3: So scared of everything. And I think that partly meant

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Speaker 3: I was unadventurous around things like food, which is, you know,

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Speaker 3: maybe the smallest part of that. But you know, I

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Speaker 3: didn't fly for five years. I didn't get the train

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Speaker 3: the tube for a decade, was uninterested trying new things.

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Speaker 3: And then I realized that I was very anxious and

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Speaker 3: I needed to do something about that. I did lots

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Speaker 3: of things, you know, I started running, I went to

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Speaker 3: a good therapist. I did all these brilliant things. But

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Speaker 3: I also part of trying to break free from anxiety

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Speaker 3: is always trying to push back against the anxiety and

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Speaker 3: doing new things, doing things that scary you, all of

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00:15:33,040 --> 00:15:35,760
Speaker 3: those things. And so, yeah, it's not that food scared me.

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Speaker 3: But I knew that I had to start in every

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Speaker 3: element of my life, in every aspect, trying to break

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Speaker 3: out of patterns that i'd sort of locked myself into. Yeah,

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Speaker 3: so that just meant I had to try. If I

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Speaker 3: didn't want to try food, I had to try it.

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Speaker 3: So that was my rule too, that was your rule

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Speaker 3: to yourself. Yeah, limited obviously by the fact that my vegetarian.

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Speaker 3: So if someone handed me you know, surlin. Yeah, but

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Speaker 3: everything else, I just said, if I don't want to

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Speaker 3: try it, that means I have to try it. That's

348
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Speaker 3: kind of the mantrip. I don't want to do something,

349
00:16:01,000 --> 00:16:03,680
Speaker 3: then you have to do it. So from that, I

350
00:16:03,840 --> 00:16:07,160
Speaker 3: tried everything under the sun that wasn't full of me,

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00:16:07,320 --> 00:16:09,680
Speaker 3: and surprise, surprise. That's the thing you learn, right, is

352
00:16:09,760 --> 00:16:12,160
Speaker 3: that you're going to like ninety per center. You know,

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Speaker 3: there's very few things that I tried that I thought.

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Speaker 3: In fact, I can't think of anything that I've tried

355
00:16:17,040 --> 00:16:19,600
Speaker 3: in the last ten years that I haven't thought, oh, yeah,

356
00:16:19,640 --> 00:16:21,440
Speaker 3: this is great. Why didn't I try earlier? I feel

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Speaker 3: so angry with myself sometimes that I wasted so much

358
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Speaker 3: of my life not eating the most brilliant array of

359
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Speaker 3: things that now I get to eat, and I think,

360
00:16:28,800 --> 00:16:31,640
Speaker 3: oh my god, you know my palette was so bored.

361
00:16:31,640 --> 00:16:33,200
Speaker 3: It was it must have been so bored, you know.

362
00:16:33,920 --> 00:16:36,520
Speaker 3: And so yeah, so now I eat everything, and like

363
00:16:36,640 --> 00:16:38,240
Speaker 3: I say, sixteen year old me would just be like,

364
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Speaker 3: I don't understand.

365
00:16:50,120 --> 00:16:51,800
Speaker 2: How much do we love? You're in love?

366
00:16:51,960 --> 00:16:52,960
Speaker 3: Or thank you very much?

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Speaker 2: A great book? I say, how everybody in the River

368
00:16:56,520 --> 00:16:59,680
Speaker 2: Cafe when I told them we were coming has so weird? Book?

369
00:17:00,400 --> 00:17:00,880
Speaker 2: Is that weird?

370
00:17:01,200 --> 00:17:03,440
Speaker 3: But it is weird to me because you know, I

371
00:17:03,600 --> 00:17:06,159
Speaker 3: still think in my mind sometimes I still think it

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Speaker 3: hasn't even you know, it's come out and I've read it,

373
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Speaker 3: but it's still really weird to think about other people

374
00:17:11,359 --> 00:17:13,840
Speaker 3: reading it. And you're putting something out into the world,

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00:17:13,880 --> 00:17:15,960
Speaker 3: and then it's not really yours anymore, because it's it's

376
00:17:16,200 --> 00:17:17,800
Speaker 3: you know, people that love it or people that hate it,

377
00:17:17,960 --> 00:17:20,639
Speaker 3: or people that think you're terrible, or so it's everyone

378
00:17:20,680 --> 00:17:23,240
Speaker 3: else's reactions to it after a while. So yeah, it's

379
00:17:23,240 --> 00:17:24,280
Speaker 3: a very strange phenomenon.

380
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Speaker 2: Do you have a routine for eating when you're writing

381
00:17:26,560 --> 00:17:29,400
Speaker 2: a novel. You have that blank sheet of paper which

382
00:17:29,480 --> 00:17:32,119
Speaker 2: is now on your laptop screen. But how do you

383
00:17:32,520 --> 00:17:34,159
Speaker 2: how do you start the day when you're writing?

384
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Speaker 3: So I get up. I have Dike coke, which is

385
00:17:36,840 --> 00:17:39,920
Speaker 3: really bad, but that is my favorite YEP for breakfast.

386
00:17:39,960 --> 00:17:42,159
Speaker 3: That's my It's not a diet thing. It's just that

387
00:17:42,240 --> 00:17:45,600
Speaker 3: I love Dike. Is it President Trump? Did he say

388
00:17:46,000 --> 00:17:48,480
Speaker 3: I've never seen a skinny person drink Diark coke? But

389
00:17:48,600 --> 00:17:50,359
Speaker 3: then apparently he had a diet coke butler at the

390
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Speaker 3: White House.

391
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Speaker 2: So you start your day with the Dike.

392
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Speaker 3: I start my day with dark Hoke because Nancy.

393
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Speaker 2: Pelos who starts with the chocolate ice cream. So everyone

394
00:17:58,400 --> 00:18:01,840
Speaker 2: that's living day shares chocolate ice cream for breakfast. Yeah

395
00:18:01,960 --> 00:18:02,520
Speaker 2: that's your thing.

396
00:18:03,280 --> 00:18:07,120
Speaker 3: Oh, I mean I aspire to that level of kind

397
00:18:07,119 --> 00:18:08,720
Speaker 3: of being a grown up and just deciding that you

398
00:18:08,760 --> 00:18:14,240
Speaker 3: don't have to live by Yeah, okay, likes so much

399
00:18:14,280 --> 00:18:16,040
Speaker 3: a lot, so much. I've got to give up because

400
00:18:16,040 --> 00:18:16,399
Speaker 3: it's going to.

401
00:18:16,400 --> 00:18:19,040
Speaker 2: I'm I'm sure it's like burning zero is better for it.

402
00:18:19,119 --> 00:18:21,800
Speaker 3: I'm sure it's burning my inside to maybe coke zero,

403
00:18:21,840 --> 00:18:24,840
Speaker 3: I don't know the difference. Tell me, like just branded,

404
00:18:25,000 --> 00:18:28,240
Speaker 3: just acid yeah, so I have that. Then I have

405
00:18:28,600 --> 00:18:32,200
Speaker 3: normally I have yogurt and granola just because it's easy.

406
00:18:32,600 --> 00:18:35,720
Speaker 3: And then for lunch, I will have salads, like big

407
00:18:35,800 --> 00:18:38,800
Speaker 3: salads full of like so your whole most That's the

408
00:18:38,880 --> 00:18:40,720
Speaker 3: worst thing is that I'm right from home, So what

409
00:18:40,840 --> 00:18:42,640
Speaker 3: I started doing is going out for lunch on my own.

410
00:18:43,280 --> 00:18:45,600
Speaker 3: So like, I run, I have lunch somewhere, you know,

411
00:18:45,720 --> 00:18:48,160
Speaker 3: like nothing fancy, but I love the Italian delis around

412
00:18:48,320 --> 00:18:49,960
Speaker 3: Clark and weell, there used to be loads more, but

413
00:18:50,480 --> 00:18:52,600
Speaker 3: but growing up, those were where we would get kind

414
00:18:52,640 --> 00:18:55,119
Speaker 3: of you know our treats. You know fresh pasta. That

415
00:18:55,200 --> 00:18:57,159
Speaker 3: was the only place I did fresh pasta, or you

416
00:18:57,200 --> 00:18:59,440
Speaker 3: know Ammeretti biscuits or you know, all of that stuff.

417
00:18:59,440 --> 00:19:01,560
Speaker 3: So if I can, I'll run somewhere and go and

418
00:19:01,600 --> 00:19:03,399
Speaker 3: eat for lunch because otherwise I am literally on my

419
00:19:03,440 --> 00:19:06,679
Speaker 3: own all day. And then yeah, and then I graze

420
00:19:06,680 --> 00:19:09,640
Speaker 3: all day. So it's like you know those Spanish crisps,

421
00:19:09,760 --> 00:19:11,959
Speaker 3: the kind of olive oil crisps. You know, I'm constantly

422
00:19:12,040 --> 00:19:14,680
Speaker 3: eating those, and I'm eating salted almonds and chocolate. I'm

423
00:19:14,680 --> 00:19:17,760
Speaker 3: always eating chocolate, so all day long, or popcorn, like

424
00:19:17,840 --> 00:19:20,440
Speaker 3: there's always like sort of it's like party food, but

425
00:19:20,560 --> 00:19:22,400
Speaker 3: it's just for me while I'm writing, because I sort

426
00:19:22,400 --> 00:19:25,040
Speaker 3: of think, do another five hundred words and then break

427
00:19:25,160 --> 00:19:28,000
Speaker 3: and have chocolate and then whatever I mean in the evening.

428
00:19:28,000 --> 00:19:30,000
Speaker 3: I will always have ice cream afterwards every single night.

429
00:19:30,440 --> 00:19:32,600
Speaker 2: So what about alcohol to love wine?

430
00:19:33,280 --> 00:19:36,119
Speaker 3: I love wine Again. I'm very controlled about it because

431
00:19:36,359 --> 00:19:38,879
Speaker 3: I think that's my personality and with anxiety, you know,

432
00:19:39,080 --> 00:19:41,639
Speaker 3: that's just how you feel like you have to try

433
00:19:41,680 --> 00:19:44,679
Speaker 3: and control uncertainty. So I'm never drunk, like I'm never

434
00:19:44,760 --> 00:19:47,680
Speaker 3: drunk drunk, and I don't get hangovers because I know

435
00:19:47,840 --> 00:19:50,960
Speaker 3: my limits. But I would will always have a glass

436
00:19:51,040 --> 00:19:53,680
Speaker 3: of wine with dinner, always red wine, really every night. Yeah,

437
00:19:53,960 --> 00:19:56,280
Speaker 3: I think the most joyful thing in the world is

438
00:19:56,280 --> 00:19:58,640
Speaker 3: probably a bowl of pasta and a glass of Yeah.

439
00:19:59,040 --> 00:20:02,200
Speaker 2: So I'd happened. Then going back is the you know,

440
00:20:02,280 --> 00:20:04,200
Speaker 2: you figured out that you're going to taste food that

441
00:20:04,280 --> 00:20:08,199
Speaker 2: you had never tasted before and started cooking and trying

442
00:20:08,400 --> 00:20:12,760
Speaker 2: and experimenting, and then how did that coincide with getting better?

443
00:20:13,160 --> 00:20:15,199
Speaker 3: It was funny because weirdly it coincided with a peer wore.

444
00:20:15,240 --> 00:20:17,600
Speaker 3: I started running and I was still feeling kind of

445
00:20:17,680 --> 00:20:20,280
Speaker 3: unhappy because you know, I'd just been dumped, basically, and

446
00:20:20,359 --> 00:20:22,480
Speaker 3: I was feeling kind of crap about that, and so

447
00:20:22,600 --> 00:20:24,760
Speaker 3: I started thinking, I remember thinking at the time, but

448
00:20:24,800 --> 00:20:27,639
Speaker 3: I'm just going to lose weight because then I won't

449
00:20:27,760 --> 00:20:30,480
Speaker 3: What'll he'll want me still, or he'll realize he made

450
00:20:30,480 --> 00:20:32,640
Speaker 3: a mistake or something. So it was at the same

451
00:20:32,720 --> 00:20:34,520
Speaker 3: time when I was I was trying to lose weight

452
00:20:34,600 --> 00:20:36,840
Speaker 3: and I so I was on these three parts. One

453
00:20:37,080 --> 00:20:39,480
Speaker 3: was enjoying food, one was losing weight, and one was

454
00:20:39,560 --> 00:20:41,720
Speaker 3: running all the time. And I remember there was a

455
00:20:41,760 --> 00:20:46,159
Speaker 3: point about a year afterwards where I ended up in

456
00:20:46,200 --> 00:20:49,840
Speaker 3: hospital with tonsilitis and the nurse weighed me and I

457
00:20:50,119 --> 00:20:54,359
Speaker 3: was quite clearly very underweight for my height, my age,

458
00:20:54,359 --> 00:20:56,520
Speaker 3: all of those things, and I realized, oh my god,

459
00:20:56,560 --> 00:20:59,080
Speaker 3: I've fallen into this pattern of restricting. I was eating

460
00:20:59,560 --> 00:21:02,680
Speaker 3: different food, but I was restricting food, and I was

461
00:21:02,800 --> 00:21:05,879
Speaker 3: running kind of you know, eight kilometers day, and somehow

462
00:21:05,920 --> 00:21:08,160
Speaker 3: I'd fallen into this kind of disordered eat pattern without

463
00:21:08,200 --> 00:21:11,400
Speaker 3: even realizing it. Which again it's about control, about being anxious,

464
00:21:11,400 --> 00:21:13,560
Speaker 3: you know, all of those things. But that felt really

465
00:21:13,600 --> 00:21:15,000
Speaker 3: sad to me at the time because I remember thinking

466
00:21:15,080 --> 00:21:17,639
Speaker 3: the joy of my twenties and teens. Was I never

467
00:21:17,720 --> 00:21:19,280
Speaker 3: got sucked into that diet culture.

468
00:21:19,400 --> 00:21:20,639
Speaker 2: Who didn't have friends?

469
00:21:20,680 --> 00:21:22,480
Speaker 3: Who I did have friends said.

470
00:21:22,359 --> 00:21:23,440
Speaker 2: That, yeah, but me never.

471
00:21:23,520 --> 00:21:26,760
Speaker 3: I never weighed myself, I never counted calories. I never

472
00:21:26,840 --> 00:21:29,240
Speaker 3: did any of that stuff. And I thought, oh, in

473
00:21:29,359 --> 00:21:31,440
Speaker 3: past thirty I I must be past that. You know,

474
00:21:31,520 --> 00:21:33,840
Speaker 3: I've escaped that one thing that you know, so many

475
00:21:33,880 --> 00:21:36,840
Speaker 3: women full kind of victim too. And then it sort

476
00:21:36,840 --> 00:21:38,600
Speaker 3: of hit me at about thirty two, and I thought, oh,

477
00:21:39,640 --> 00:21:41,560
Speaker 3: it did get me. You know, it's so easy. You know,

478
00:21:41,840 --> 00:21:46,199
Speaker 3: the moment you start looking at food as calorie containers

479
00:21:46,320 --> 00:21:49,399
Speaker 3: rather than as kind of delicious or whatever, then the

480
00:21:49,480 --> 00:21:52,680
Speaker 3: way you eat changes. So for a long time I

481
00:21:52,800 --> 00:21:55,200
Speaker 3: was sort of restricting the good stuff, like you know,

482
00:21:55,280 --> 00:21:57,960
Speaker 3: olive oil or cheese or you know, all those delicious things,

483
00:21:58,040 --> 00:21:59,920
Speaker 3: and I was viewing them more as kind of a tree,

484
00:22:00,400 --> 00:22:02,800
Speaker 3: a treat, rather than a you know, just a kind

485
00:22:02,800 --> 00:22:04,199
Speaker 3: of way of life or just something you might want

486
00:22:04,240 --> 00:22:06,000
Speaker 3: to eat. So that was kind of difficult for a

487
00:22:06,040 --> 00:22:09,080
Speaker 3: couple of years, where I thought I suddenly realized that

488
00:22:09,119 --> 00:22:11,040
Speaker 3: I was sort of seeing food not as an enemy,

489
00:22:11,119 --> 00:22:13,960
Speaker 3: but as the sort of something I had to again

490
00:22:14,160 --> 00:22:16,000
Speaker 3: kind of control, or you manage.

491
00:22:16,600 --> 00:22:18,800
Speaker 2: Did you go different kinds of diet?

492
00:22:19,160 --> 00:22:22,680
Speaker 3: Just I honestly just kind of no. I was just

493
00:22:23,280 --> 00:22:26,560
Speaker 3: really cognizant of how calies things, you know. I just

494
00:22:26,680 --> 00:22:28,479
Speaker 3: and once you know that, it's really hard to get

495
00:22:28,520 --> 00:22:30,800
Speaker 3: out of your head because if you know, what's a

496
00:22:30,920 --> 00:22:34,000
Speaker 3: chocolate bar, is you kind of it doesn't? You can't

497
00:22:34,040 --> 00:22:36,159
Speaker 3: forget that, you know, So it's kind of once it

498
00:22:36,240 --> 00:22:38,040
Speaker 3: gets into your head, it's quite difficult to get out

499
00:22:38,080 --> 00:22:38,560
Speaker 3: of your head.

500
00:22:38,800 --> 00:22:40,800
Speaker 2: It also affects you socially. I mean the times that

501
00:22:40,880 --> 00:22:42,600
Speaker 2: I've gone, you know, say I'm not going to eat

502
00:22:42,600 --> 00:22:44,480
Speaker 2: today to mind. Then you go to a dinner party.

503
00:22:44,760 --> 00:22:46,680
Speaker 2: You kind of sit a little bit back, don't you

504
00:22:46,840 --> 00:22:49,840
Speaker 2: You're not leaning in, you know, you're thinking about when

505
00:22:49,920 --> 00:22:51,600
Speaker 2: you found out was that the turning problem and the

506
00:22:51,680 --> 00:22:54,440
Speaker 2: nurse told you you were so underweight? Did that make

507
00:22:54,480 --> 00:22:54,800
Speaker 2: you know?

508
00:22:54,920 --> 00:22:57,240
Speaker 3: I think at the time I thought, wooho, you know,

509
00:22:57,359 --> 00:23:00,160
Speaker 3: look at me, and it's I think I just think

510
00:23:00,160 --> 00:23:01,720
Speaker 3: at the time, you can't when you're in it. You're

511
00:23:01,760 --> 00:23:04,440
Speaker 3: in it and you can't sort of see that that's

512
00:23:04,520 --> 00:23:06,760
Speaker 3: not okay really, But I remember being kind of surprised.

513
00:23:06,800 --> 00:23:08,520
Speaker 3: But no, I think it was kind of meeting Greg

514
00:23:08,560 --> 00:23:11,760
Speaker 3: and being happy again, and not just because I met

515
00:23:11,800 --> 00:23:13,520
Speaker 3: a guy, but you know, I'd sorted out a lot

516
00:23:13,560 --> 00:23:16,440
Speaker 3: of stuff kind of mentally, and and yeah, so food

517
00:23:16,480 --> 00:23:19,200
Speaker 3: became fun again because we were living in East London

518
00:23:19,280 --> 00:23:21,159
Speaker 3: and there were just so many brilliant restaurants everywhere, and

519
00:23:21,600 --> 00:23:23,119
Speaker 3: we fell in love over food, you know.

520
00:23:23,440 --> 00:23:25,480
Speaker 2: Yeah, so I was like, tell me about falling in

521
00:23:25,560 --> 00:23:26,280
Speaker 2: love over food.

522
00:23:26,760 --> 00:23:29,679
Speaker 3: Just there's something so amazing about sitting with just one

523
00:23:29,760 --> 00:23:32,959
Speaker 3: other person over dinner, you know, be at the bar

524
00:23:33,160 --> 00:23:36,080
Speaker 3: in a booth and there's nowhere to go, and it's

525
00:23:36,200 --> 00:23:38,639
Speaker 3: just it's just the perfect atmosphere, you know. And our

526
00:23:38,680 --> 00:23:42,119
Speaker 3: first date was a he'd booked dinner after we went

527
00:23:42,160 --> 00:23:44,280
Speaker 3: to see a comedy show, which I just found extraordinary

528
00:23:44,280 --> 00:23:45,680
Speaker 3: because I'd never been on a date with someone who'd

529
00:23:45,680 --> 00:23:48,760
Speaker 3: taken away for dinner before. And I said, I said,

530
00:23:48,760 --> 00:23:49,800
Speaker 3: are you going to Should we go to the pub?

531
00:23:49,840 --> 00:23:52,280
Speaker 3: And he said, no, I've booked dinner, and I thought, wow,

532
00:23:52,520 --> 00:23:55,119
Speaker 3: you know, this is incredibly grown up of you. So

533
00:23:55,200 --> 00:23:56,600
Speaker 3: I think it kicked off from that. We just had

534
00:23:56,680 --> 00:23:58,200
Speaker 3: you know, four hours in a restaurant that night and

535
00:23:58,280 --> 00:23:59,960
Speaker 3: fell in love and he stayed over and we never left,

536
00:24:00,800 --> 00:24:04,080
Speaker 3: so restaurants were kind of our thing. And then obviously

537
00:24:04,320 --> 00:24:06,399
Speaker 3: he then got this job where he's he's on the

538
00:24:06,400 --> 00:24:08,840
Speaker 3: breakfast show and he gets up at five thirty in

539
00:24:08,880 --> 00:24:11,879
Speaker 3: the morning, so he goes to bed at nine, you know,

540
00:24:12,520 --> 00:24:14,760
Speaker 3: so it kind of like to sit down to Yeah,

541
00:24:14,800 --> 00:24:16,080
Speaker 3: that's when I want to go out for dinner, and

542
00:24:16,119 --> 00:24:18,680
Speaker 3: obviously by then he's kind of in bed, so it's

543
00:24:18,760 --> 00:24:21,159
Speaker 3: a bit of a killer. And so we still try

544
00:24:21,200 --> 00:24:23,879
Speaker 3: and go out like Thursday's, Fridays, you know, Saturdays if

545
00:24:23,880 --> 00:24:26,159
Speaker 3: we can, and then obviously for special occasions like we

546
00:24:26,280 --> 00:24:29,000
Speaker 3: come here. So we do still try and go to restaurants.

547
00:24:29,040 --> 00:24:31,040
Speaker 3: But it's the way we bond. If we fall out,

548
00:24:31,440 --> 00:24:32,160
Speaker 3: we go out down.

549
00:24:33,119 --> 00:24:35,160
Speaker 2: You know, restaurant is a public space, but you see

550
00:24:35,200 --> 00:24:37,359
Speaker 2: quite a lot of people crying, not so much in

551
00:24:37,359 --> 00:24:39,520
Speaker 2: the River Cafe, but our waiters will tell us that

552
00:24:39,600 --> 00:24:43,920
Speaker 2: they've experienced people crying over dinner. People get fired in restaurants,

553
00:24:43,960 --> 00:24:47,000
Speaker 2: people get proposed to in restaurants, and people, as you say,

554
00:24:47,160 --> 00:24:50,800
Speaker 2: it's very often people go to make up, you know,

555
00:24:51,359 --> 00:24:53,480
Speaker 2: if you want to just we're being taken care of.

556
00:24:54,080 --> 00:24:55,800
Speaker 2: We don't have to get up and down. We can

557
00:24:55,920 --> 00:24:59,200
Speaker 2: just be served and I think that's waiters, you know,

558
00:24:59,440 --> 00:25:01,520
Speaker 2: are very sensitive.

559
00:25:01,119 --> 00:25:05,000
Speaker 3: To that, and that's you to know kind of to

560
00:25:05,080 --> 00:25:07,160
Speaker 3: be able to ensure it what sort of mood people

561
00:25:07,200 --> 00:25:09,560
Speaker 3: are in. But I think, yeah, there's something especially after

562
00:25:09,600 --> 00:25:11,800
Speaker 3: COVID where we were all stuck indoors and everything. You know,

563
00:25:12,000 --> 00:25:13,720
Speaker 3: if you were with someone, you were sort of lashed

564
00:25:13,760 --> 00:25:15,440
Speaker 3: to them, you know, and there was sort of no

565
00:25:15,640 --> 00:25:18,480
Speaker 3: mystique and no no separation. You know, sometimes you have

566
00:25:18,600 --> 00:25:20,800
Speaker 3: to go away from someone to miss them or you know,

567
00:25:21,359 --> 00:25:23,040
Speaker 3: or go out of the house. So you know, in

568
00:25:23,119 --> 00:25:25,520
Speaker 3: a way, it's now more important that we get to

569
00:25:25,520 --> 00:25:27,520
Speaker 3: spend time away from our house because we've been in it.

570
00:25:27,600 --> 00:25:29,440
Speaker 3: We were in it for such a long time, and

571
00:25:29,560 --> 00:25:31,520
Speaker 3: so it does act like that reset where you kind

572
00:25:31,520 --> 00:25:33,520
Speaker 3: of go it's like we're dating. Yeah, we're on a

573
00:25:33,600 --> 00:25:36,720
Speaker 3: day here, and it feels really special. So we still

574
00:25:36,800 --> 00:25:39,440
Speaker 3: do that. And Greg is a massive foodie, so so

575
00:25:39,560 --> 00:25:42,480
Speaker 3: we do. He really is like he and he's one

576
00:25:42,520 --> 00:25:44,200
Speaker 3: of those guys he'll eat anything and he can kind

577
00:25:44,240 --> 00:25:46,280
Speaker 3: of be in raptures about, you know, what he ate

578
00:25:46,320 --> 00:25:47,760
Speaker 3: for dinner the night before and talk about.

579
00:25:47,520 --> 00:25:50,040
Speaker 2: It and remember it. I'm amazed at people's food memories.

580
00:25:50,080 --> 00:25:52,359
Speaker 2: So you're talking about your first date. You know that

581
00:25:52,480 --> 00:25:57,240
Speaker 2: people can remember what they cook to seduce a girlfriend,

582
00:25:57,359 --> 00:25:59,760
Speaker 2: you know, or what they cooked when they were they

583
00:25:59,800 --> 00:26:02,120
Speaker 2: were told somebody had died, or what they had told

584
00:26:02,280 --> 00:26:04,119
Speaker 2: that they can. It's a bit like music. If I

585
00:26:04,359 --> 00:26:07,120
Speaker 2: listen to a song, you can sort of remember where

586
00:26:07,200 --> 00:26:08,960
Speaker 2: you were when you heard that piece of music.

587
00:26:09,040 --> 00:26:11,320
Speaker 3: Yeah, remember the mood you were feeling.

588
00:26:11,400 --> 00:26:12,480
Speaker 2: And food is like there.

589
00:26:12,720 --> 00:26:14,240
Speaker 3: Yeah, there are things that you know sometimes if you

590
00:26:14,240 --> 00:26:15,760
Speaker 3: were heartbroken and you'd eating a lot of something, you

591
00:26:15,840 --> 00:26:18,040
Speaker 3: can't eat it and ever again. Yeah, you know you

592
00:26:18,119 --> 00:26:20,720
Speaker 3: were falling in love and you remember something that's completely true.

593
00:26:20,760 --> 00:26:22,600
Speaker 3: There are totally there are things that are evocative of

594
00:26:22,720 --> 00:26:25,240
Speaker 3: a time. I remember this pastor saurs I used to

595
00:26:25,280 --> 00:26:26,920
Speaker 3: make that I just can't make anymore because it reminds

596
00:26:26,960 --> 00:26:28,920
Speaker 3: me of being fat, fat at the time in my life.

597
00:26:28,760 --> 00:26:28,920
Speaker 2: You know.

598
00:26:29,080 --> 00:26:32,119
Speaker 3: And conversely, I think the reason I ate twelve donuts

599
00:26:32,240 --> 00:26:34,919
Speaker 3: is because my first memory is of my sister being

600
00:26:34,960 --> 00:26:37,480
Speaker 3: born and my dad buying me a donut in that

601
00:26:37,640 --> 00:26:42,159
Speaker 3: kind of your sister's here, sha. So I remember going

602
00:26:42,160 --> 00:26:44,600
Speaker 3: to the hospital and my mom said, here's your baby sister,

603
00:26:44,680 --> 00:26:47,040
Speaker 3: And I said, look at my donut. You know, like,

604
00:26:47,240 --> 00:26:49,000
Speaker 3: look at this amazing thing that I've been given, and

605
00:26:49,080 --> 00:26:50,600
Speaker 3: to me, that was kind of the best day. But

606
00:26:50,720 --> 00:26:52,040
Speaker 3: nothing to do with her. It was just to do

607
00:26:52,119 --> 00:26:53,640
Speaker 3: with the fact that I'd got this amazing thing.

608
00:26:53,880 --> 00:26:55,920
Speaker 2: So yeah, how old were you then?

609
00:26:56,440 --> 00:26:56,960
Speaker 3: Two and a half?

610
00:26:57,040 --> 00:26:58,119
Speaker 2: Yeah, so you can remember that.

611
00:26:58,320 --> 00:27:01,480
Speaker 3: Yeah, I can remember holding it. Wow, Yeah, because I

612
00:27:01,560 --> 00:27:04,040
Speaker 3: was so excited about this, you know, sugary bun. So

613
00:27:04,119 --> 00:27:06,000
Speaker 3: maybe that's my formative memory is, you know, having to

614
00:27:06,080 --> 00:27:07,600
Speaker 3: be told my life was going to change forever.

615
00:27:08,200 --> 00:27:09,840
Speaker 2: Sugar, sugar, sugar.

616
00:27:11,040 --> 00:27:12,399
Speaker 3: There's no one else in my life that has a

617
00:27:12,440 --> 00:27:14,639
Speaker 3: tooth as sweet as mine. And when I was seven,

618
00:27:15,280 --> 00:27:17,200
Speaker 3: I came back from the dentist with a gold tooth

619
00:27:17,720 --> 00:27:19,840
Speaker 3: because the dentist said, that is an adult tooth and

620
00:27:19,880 --> 00:27:21,840
Speaker 3: it's going to rock because she eats so much sugar.

621
00:27:22,520 --> 00:27:24,480
Speaker 3: So they gave me a gold tooth for a year

622
00:27:25,040 --> 00:27:27,840
Speaker 3: to protect it, and it's never gone away. My mum

623
00:27:27,880 --> 00:27:29,440
Speaker 3: wants she said, I'll give you, I think it was

624
00:27:29,480 --> 00:27:31,560
Speaker 3: one hundred pounds if you don't eat sweets.

625
00:27:31,400 --> 00:27:36,520
Speaker 2: Chocolate, to say, if you don't if you pee in

626
00:27:36,600 --> 00:27:37,560
Speaker 2: the toilet, I'll give you.

627
00:27:39,960 --> 00:27:44,960
Speaker 3: Just because even kids understand, you know, money, but it

628
00:27:45,040 --> 00:27:46,240
Speaker 3: was a hundred I think it was one hundred cred.

629
00:27:46,240 --> 00:27:47,840
Speaker 3: It was a lot of money for a year for me,

630
00:27:47,920 --> 00:27:50,680
Speaker 3: not sweet Sugar, and I think I did about eight

631
00:27:50,760 --> 00:27:53,720
Speaker 3: months and then this doesn't speak well to my character,

632
00:27:53,840 --> 00:27:56,440
Speaker 3: but I just realized I could cheat. I just realized

633
00:27:56,480 --> 00:27:58,399
Speaker 3: I could tell sweet and be like, I've not had

634
00:27:58,440 --> 00:27:58,919
Speaker 3: any sweets.

635
00:28:00,280 --> 00:28:02,359
Speaker 2: That's that's the result of parenting.

636
00:28:03,080 --> 00:28:07,960
Speaker 3: You could learn exactly if they're teaching. YEA, yeah, you're thinking, well,

637
00:28:07,960 --> 00:28:10,720
Speaker 3: I'll also do fraud. So it's a slippery slope. But yeah,

638
00:28:11,080 --> 00:28:13,080
Speaker 3: that for me, it's like I would rather have dessert

639
00:28:13,160 --> 00:28:13,639
Speaker 3: than mames.

640
00:28:14,119 --> 00:28:14,159
Speaker 1: You.

641
00:28:14,359 --> 00:28:18,520
Speaker 2: Yeah, it's a there's certain desserts that you always go for.

642
00:28:21,600 --> 00:28:22,280
Speaker 2: You probably stole.

643
00:28:22,600 --> 00:28:24,640
Speaker 3: I probably did, but you know what, really, I think

644
00:28:24,800 --> 00:28:27,080
Speaker 3: I will just give one addendum to that story, which

645
00:28:27,320 --> 00:28:30,360
Speaker 3: was that there was a there was a thunderstorm that night.

646
00:28:31,040 --> 00:28:34,080
Speaker 3: We were all sheltering indoors, and it was my birthday

647
00:28:34,119 --> 00:28:35,880
Speaker 3: the next day, and you came out with the terms

648
00:28:36,040 --> 00:28:38,800
Speaker 3: and you said, this is your birthday, and so it

649
00:28:38,960 --> 00:28:42,000
Speaker 3: was in fact my tiramisso yeah, So when I woke

650
00:28:42,080 --> 00:28:45,760
Speaker 3: up the next day hoping to have breakfast, it wasn't

651
00:28:45,800 --> 00:28:49,600
Speaker 3: in the fringe so someone in your family had.

652
00:28:50,040 --> 00:28:53,200
Speaker 2: Stolen, isn't it. I didn't know that they had taken

653
00:28:53,240 --> 00:28:53,560
Speaker 2: it back.

654
00:28:53,640 --> 00:28:55,760
Speaker 3: I actually think it's quite a dark I think.

655
00:28:55,640 --> 00:28:59,480
Speaker 2: We could get this babe some family therapy here, and they.

656
00:28:59,480 --> 00:29:02,400
Speaker 3: Took what was rightfully your Yeah, I mean, Judge is

657
00:29:02,520 --> 00:29:04,960
Speaker 3: rightfully there. It's a tricky situation.

658
00:29:05,200 --> 00:29:12,600
Speaker 2: But I'm really sorry you're we're doing y at the river,

659
00:29:13,080 --> 00:29:18,520
Speaker 2: which is quite contentious. Well, because you know, the Italians

660
00:29:18,960 --> 00:29:22,720
Speaker 2: often feel that the food that's been transported out of

661
00:29:22,920 --> 00:29:26,400
Speaker 2: Italy is not really Italian food anyway. You know, carbonar,

662
00:29:26,600 --> 00:29:29,440
Speaker 2: they say it didn't exist in Rome, like the mythology

663
00:29:29,560 --> 00:29:31,840
Speaker 2: tells you that it was the workers, but it was

664
00:29:31,920 --> 00:29:33,920
Speaker 2: something that you know, so I can put cheese and

665
00:29:34,760 --> 00:29:37,840
Speaker 2: butter into penny and called it carbonar in America, and

666
00:29:37,960 --> 00:29:42,080
Speaker 2: I think Jeremy soup really was an invention of a chef,

667
00:29:42,120 --> 00:29:45,240
Speaker 2: either in France or in the United States. It was not.

668
00:29:45,600 --> 00:29:47,840
Speaker 2: But you know, in the end, what we thought is

669
00:29:47,960 --> 00:29:50,480
Speaker 2: it's actually really delicious. Yeah, you know, if you have

670
00:29:50,640 --> 00:29:53,360
Speaker 2: one that has too much coffee or fake rama, or

671
00:29:54,040 --> 00:29:57,280
Speaker 2: you're not enough beaten Mascar ponies, so it's very light.

672
00:29:57,400 --> 00:30:00,000
Speaker 2: But if you actually think that what you're having is coffee,

673
00:30:00,360 --> 00:30:04,400
Speaker 2: alcohol and mascarp on, new cheese and sugar and Cocoa's

674
00:30:04,640 --> 00:30:08,040
Speaker 2: pretty yummy, and so we do it and people like it.

675
00:30:08,600 --> 00:30:10,920
Speaker 2: You know, we call it River Cafes. You wouldn't cheering

676
00:30:11,000 --> 00:30:11,360
Speaker 2: me too.

677
00:30:11,600 --> 00:30:11,760
Speaker 4: You know.

678
00:30:12,240 --> 00:30:14,640
Speaker 2: There's Greg. Does he like sweets? No, not really.

679
00:30:14,760 --> 00:30:18,720
Speaker 3: And I've stopped baking as much because because I work

680
00:30:18,760 --> 00:30:22,320
Speaker 3: on my own and Greg doesn't really love baking, so

681
00:30:23,160 --> 00:30:24,960
Speaker 3: I make There are a few things I still make.

682
00:30:25,000 --> 00:30:26,120
Speaker 3: I make French flan.

683
00:30:26,120 --> 00:30:31,280
Speaker 2: Quite a lot. I love that creme caramel love so.

684
00:30:31,480 --> 00:30:33,480
Speaker 3: Because he loves that, So I make that quite a lot.

685
00:30:33,760 --> 00:30:35,720
Speaker 3: And I still try and make you know, o casion.

686
00:30:35,760 --> 00:30:37,800
Speaker 3: I have an Italian cookbook of recipes of dessert, so

687
00:30:37,840 --> 00:30:40,320
Speaker 3: I make that. But there's not anyone really for me

688
00:30:40,400 --> 00:30:42,320
Speaker 3: to cook for all. So then I thought I should

689
00:30:42,320 --> 00:30:43,680
Speaker 3: do a cookbook called Baking for One.

690
00:30:45,160 --> 00:30:48,240
Speaker 2: Good one. Baking for one you could make one one

691
00:30:49,600 --> 00:30:52,080
Speaker 2: a cake then become a cupcake't have to be a

692
00:30:52,120 --> 00:30:56,120
Speaker 2: small I don't like cupcakes, but that's interesting. I don't

693
00:30:56,160 --> 00:30:56,360
Speaker 2: know that.

694
00:30:56,480 --> 00:30:58,600
Speaker 3: Well, they were very fatty, weren't they. You know, sort

695
00:30:58,640 --> 00:31:01,280
Speaker 3: of five years ago everyone wanted to cupcakes. But they're

696
00:31:01,360 --> 00:31:04,840
Speaker 3: just very they're very dry. I always think that cupcakes

697
00:31:04,920 --> 00:31:06,960
Speaker 3: have I like this stuff on the top. Sometimes that

698
00:31:07,120 --> 00:31:10,000
Speaker 3: really bad and then you have to kind of eat

699
00:31:10,040 --> 00:31:10,640
Speaker 3: all that cake.

700
00:31:10,760 --> 00:31:11,200
Speaker 2: Quite dry.

701
00:31:11,440 --> 00:31:14,360
Speaker 3: Yeah, very dry, very very dense. Very yeah. No, I'm

702
00:31:14,400 --> 00:31:16,280
Speaker 3: not a fan of cupcakes. But you could do one

703
00:31:16,360 --> 00:31:20,200
Speaker 3: profeterol one chocolate Claire. You know the measurements, but just

704
00:31:20,280 --> 00:31:22,800
Speaker 3: kind of one, you know, for lonely.

705
00:31:22,680 --> 00:31:25,600
Speaker 2: People, because of lonely people, But there was also just

706
00:31:25,840 --> 00:31:39,120
Speaker 2: the amount of the size of the cake. As an athlete,

707
00:31:39,240 --> 00:31:42,240
Speaker 2: would you eat before you ran? Would you eat after

708
00:31:42,320 --> 00:31:44,720
Speaker 2: you came home? Would you have a sort of know

709
00:31:44,960 --> 00:31:48,200
Speaker 2: what foods would be good as someone who wanted to run?

710
00:31:48,400 --> 00:31:51,000
Speaker 3: I think nutritionally you do as a runner. You get

711
00:31:51,080 --> 00:31:53,520
Speaker 3: better at realizing what you need the longer you do.

712
00:31:53,720 --> 00:31:56,400
Speaker 3: And what is that You need protein? You need good

713
00:31:56,480 --> 00:31:59,800
Speaker 3: carbs and fats. You know you need fats. And actually,

714
00:32:00,000 --> 00:32:01,920
Speaker 3: if you're trying to run and you're not eating enough,

715
00:32:02,080 --> 00:32:03,560
Speaker 3: your body is going to tell you about it. You

716
00:32:03,600 --> 00:32:05,080
Speaker 3: know you can't do it. So if you want to

717
00:32:05,120 --> 00:32:07,960
Speaker 3: run ten kilometers or fifteen kilometers, you need to be

718
00:32:08,080 --> 00:32:10,480
Speaker 3: compensating for that fully. So at the times when I

719
00:32:10,640 --> 00:32:13,520
Speaker 3: wasn't doing that, I was running probably quite slowly, whereas

720
00:32:13,600 --> 00:32:16,840
Speaker 3: now my pace is a lot quicker because I you know,

721
00:32:16,920 --> 00:32:20,560
Speaker 3: because I'm eating actual food again. It's like that sad

722
00:32:20,640 --> 00:32:23,400
Speaker 3: thing of I think diet culture is being pushed back

723
00:32:23,440 --> 00:32:25,800
Speaker 3: at a lot by today's I don't know what you

724
00:32:25,840 --> 00:32:28,040
Speaker 3: see in your granddaughters, whether they sort of talk about

725
00:32:28,080 --> 00:32:29,200
Speaker 3: it or a lot.

726
00:32:29,400 --> 00:32:32,240
Speaker 2: They talk about it. They're pretty depends on the age

727
00:32:32,280 --> 00:32:36,240
Speaker 2: as well. These little ones are just eating. And as

728
00:32:36,320 --> 00:32:38,280
Speaker 2: a parent, you know, as you know, it's sort of

729
00:32:40,200 --> 00:32:43,760
Speaker 2: food is so complicated, you know, it's just how you

730
00:32:43,960 --> 00:32:46,200
Speaker 2: nurture your child. And then a child knows that if

731
00:32:46,240 --> 00:32:49,320
Speaker 2: they reject it, you know, they're kind of damaging you.

732
00:32:49,720 --> 00:32:52,600
Speaker 2: Or you know, we get, you know, the same thing

733
00:32:52,640 --> 00:32:54,920
Speaker 2: in the restaurant. You get people who want obsessed with food,

734
00:32:54,960 --> 00:32:58,320
Speaker 2: so they want to cook, but then they also have

735
00:32:58,440 --> 00:32:59,360
Speaker 2: eating issues.

736
00:33:00,280 --> 00:33:03,440
Speaker 3: Over that must be it must be quite high, you know,

737
00:33:03,840 --> 00:33:06,080
Speaker 3: higher than other industries of kind of people that want

738
00:33:06,160 --> 00:33:09,360
Speaker 3: because because the love part of cooking is I love you,

739
00:33:09,440 --> 00:33:11,880
Speaker 3: I want to cook. But that doesn't necessarily mean you

740
00:33:11,920 --> 00:33:14,760
Speaker 3: love yourself enough that you want to eat what you've made,

741
00:33:14,920 --> 00:33:17,040
Speaker 3: you know, And I think that's kind of it's it's

742
00:33:17,160 --> 00:33:20,040
Speaker 3: heartbreaking isn't it. Because people always call those people feeders

743
00:33:20,080 --> 00:33:21,920
Speaker 3: in a kind of derogatory way, but actually it's not.

744
00:33:22,160 --> 00:33:24,800
Speaker 3: It's those people are trying to be as loving to

745
00:33:24,880 --> 00:33:27,240
Speaker 3: you as possible while not being able to afford themselves

746
00:33:27,280 --> 00:33:30,280
Speaker 3: the same compassion, which is sort of tragic. So I'm

747
00:33:30,280 --> 00:33:33,320
Speaker 3: trying to be more compassionate towards myself, and I'm trying

748
00:33:33,360 --> 00:33:36,400
Speaker 3: to just enjoy, enjoy the pizza, enjoy the kind of

749
00:33:37,120 --> 00:33:40,760
Speaker 3: the baking more. And I'm still trying to eat everything

750
00:33:41,080 --> 00:33:41,880
Speaker 3: that I don't want to eat.

751
00:33:41,960 --> 00:33:44,120
Speaker 2: How do get your proteins as a vegetarian?

752
00:33:44,160 --> 00:33:47,000
Speaker 3: As a vegetarian, yeah, it's difficult, isn't it. I think

753
00:33:47,080 --> 00:33:50,240
Speaker 3: probably I don't get enough protein actually, just because I

754
00:33:50,880 --> 00:33:53,960
Speaker 3: never really know what it's like. What's got protein? It

755
00:33:54,520 --> 00:33:59,600
Speaker 3: like logomes, beans, beans. I'm big on lentsils.

756
00:34:00,320 --> 00:34:03,520
Speaker 2: Together, I think, right Spanish country in Mexico, they always

757
00:34:03,560 --> 00:34:04,040
Speaker 2: have rice.

758
00:34:05,120 --> 00:34:07,200
Speaker 3: It's the best combination.

759
00:34:07,640 --> 00:34:07,840
Speaker 2: See.

760
00:34:07,880 --> 00:34:10,160
Speaker 3: I eat a lot of lentils and Bolotti beans and

761
00:34:11,120 --> 00:34:13,160
Speaker 3: Candelini beans and all of that kind of stuff. So

762
00:34:13,200 --> 00:34:15,680
Speaker 3: I sort of hope that that's gonna, you know, that

763
00:34:15,920 --> 00:34:17,840
Speaker 3: my bones aren't going to sort of suddenly, you know,

764
00:34:18,000 --> 00:34:19,120
Speaker 3: give up on me. Halfway.

765
00:34:19,160 --> 00:34:22,600
Speaker 2: But do you always think about the eyes of the cars.

766
00:34:22,680 --> 00:34:25,200
Speaker 2: The same thing with fish. I just don't want to go.

767
00:34:25,520 --> 00:34:26,040
Speaker 3: I just can't.

768
00:34:26,120 --> 00:34:27,239
Speaker 2: What did you eat last night?

769
00:34:28,000 --> 00:34:30,439
Speaker 3: Last night I had I made myself Greek food?

770
00:34:31,040 --> 00:34:31,440
Speaker 4: What was that?

771
00:34:31,719 --> 00:34:38,359
Speaker 3: I made myself to bule halloomi aubergeine meis? I love

772
00:34:38,440 --> 00:34:39,440
Speaker 3: doing things with abergine?

773
00:34:39,680 --> 00:34:39,960
Speaker 2: I love?

774
00:34:40,480 --> 00:34:43,520
Speaker 3: Yeah, I love putting it on a naked flame. Okay,

775
00:34:43,600 --> 00:34:48,080
Speaker 3: I'm burning it on exactly for like fifteen minutes, so

776
00:34:48,120 --> 00:34:50,040
Speaker 3: that and suddenly it shrinks, you know, the skin just

777
00:34:50,120 --> 00:34:52,760
Speaker 3: kind of and then you can just the entire inside

778
00:34:52,760 --> 00:34:56,400
Speaker 3: will just almost already be like puree. So that smokiness

779
00:34:56,480 --> 00:34:59,040
Speaker 3: is so delicious. So yeah, so and now that's what

780
00:34:59,080 --> 00:35:01,920
Speaker 3: I mean. I now cooked. My everything is made from scratch.

781
00:35:02,000 --> 00:35:04,360
Speaker 3: I don't buy anything, So you go to where do

782
00:35:04,400 --> 00:35:08,080
Speaker 3: you shop? It's an amazing shop called Phoenicia, and it's

783
00:35:08,080 --> 00:35:11,440
Speaker 3: a Lebanese supermarket just down the road from us. And

784
00:35:12,800 --> 00:35:16,520
Speaker 3: there was one day when Yotelengi name checked it in

785
00:35:16,600 --> 00:35:18,000
Speaker 3: the thing about where he buys all his food, and

786
00:35:18,000 --> 00:35:20,600
Speaker 3: he said, I buy all my food at Phoenicia. And

787
00:35:20,760 --> 00:35:22,480
Speaker 3: I tore it out and I took it down to

788
00:35:22,520 --> 00:35:23,960
Speaker 3: them because I was like, they're going to be so excited,

789
00:35:24,560 --> 00:35:26,600
Speaker 3: and I gave it to the guy and he, honestly,

790
00:35:26,680 --> 00:35:29,640
Speaker 3: I rolled at me and pulled out like a stash

791
00:35:29,719 --> 00:35:31,400
Speaker 3: of them and every person.

792
00:35:31,160 --> 00:35:31,560
Speaker 2: In the morning.

793
00:35:31,680 --> 00:35:34,040
Speaker 3: That morning, I brought him this thing about Ottelengi and

794
00:35:34,080 --> 00:35:37,000
Speaker 3: he was like, Lady, we know. And now it's laminated

795
00:35:37,040 --> 00:35:39,880
Speaker 3: in the window because you can buy, you know, spices

796
00:35:39,880 --> 00:35:42,160
Speaker 3: that you've never heard of. You can buy brilliant fruit

797
00:35:42,200 --> 00:35:46,160
Speaker 3: and bread, you can buy Mediterranean mese. I mean, it's amazing.

798
00:35:46,280 --> 00:35:48,279
Speaker 2: So yeah, I should change. I mean, we'll go back

799
00:35:48,320 --> 00:35:52,160
Speaker 2: to politics and how much we need culture, other cultures

800
00:35:52,320 --> 00:35:54,760
Speaker 2: we need, you know, the idea of brexit or closing

801
00:35:54,800 --> 00:35:56,560
Speaker 2: our doors to people who are going to teach us

802
00:35:56,600 --> 00:35:59,239
Speaker 2: her to cook a new food or eat a new food.

803
00:35:59,360 --> 00:36:02,480
Speaker 2: It's just so crucial to a city. I did a

804
00:36:02,880 --> 00:36:06,839
Speaker 2: conversation with Automn and though he and I cook very

805
00:36:07,000 --> 00:36:10,359
Speaker 2: kind of different, My recipes are short and his go on, oh,

806
00:36:10,840 --> 00:36:13,600
Speaker 2: ingredients and they're so good and he's so good. And

807
00:36:14,239 --> 00:36:19,200
Speaker 2: I think that opening the door for people to have ingredients,

808
00:36:19,320 --> 00:36:21,960
Speaker 2: to try different foods, and to have different cultures is

809
00:36:22,400 --> 00:36:24,359
Speaker 2: something that's changed a lot. When Rose and I did

810
00:36:24,400 --> 00:36:27,080
Speaker 2: our first cookbook, people would always say to us, well,

811
00:36:27,120 --> 00:36:29,040
Speaker 2: it's all very well to put as salted ancher of

812
00:36:29,080 --> 00:36:31,160
Speaker 2: your on your recipe, but where are we going to

813
00:36:31,239 --> 00:36:33,160
Speaker 2: get them? And now, of course also with the internet,

814
00:36:33,719 --> 00:36:35,759
Speaker 2: if you can order everything, you know you can get

815
00:36:35,840 --> 00:36:37,760
Speaker 2: if you can't get it from your local place.

816
00:36:37,880 --> 00:36:40,040
Speaker 3: Yeah, because I remember, even sort of fifteen years ago,

817
00:36:40,120 --> 00:36:42,200
Speaker 3: people used to sort of the sort of cliche about

818
00:36:42,200 --> 00:36:43,759
Speaker 3: OTTLINGI was, where are you going to buy all of

819
00:36:43,800 --> 00:36:44,160
Speaker 3: this stuff?

820
00:36:44,280 --> 00:36:44,440
Speaker 4: Yeah?

821
00:36:44,440 --> 00:36:46,960
Speaker 3: Actually, yeah, now you would be easily able to buy that.

822
00:36:47,360 --> 00:36:50,120
Speaker 2: When you cook the mess, you have no trouble getting

823
00:36:50,320 --> 00:36:50,800
Speaker 2: no nothing.

824
00:36:50,880 --> 00:36:51,080
Speaker 4: Yeah.

825
00:36:51,120 --> 00:36:53,000
Speaker 3: Yeah, And that's because I live like on a kind

826
00:36:53,040 --> 00:36:55,360
Speaker 3: of bustling, multicultural part of time which has all of

827
00:36:55,400 --> 00:36:57,960
Speaker 3: those kind of amenities, which is amazing. But my mum said,

828
00:36:58,360 --> 00:37:00,120
Speaker 3: going back to your point about sort of you know,

829
00:37:00,239 --> 00:37:03,040
Speaker 3: restaurants and shops and stuff, my mum said that, you know,

830
00:37:03,160 --> 00:37:05,520
Speaker 3: they hadn't had proper ice cream until there was a

831
00:37:05,640 --> 00:37:10,160
Speaker 3: kind of Italian immigration sort of drive in the forties

832
00:37:10,200 --> 00:37:12,640
Speaker 3: and fifties, and lots of Italians came to the village

833
00:37:12,640 --> 00:37:14,680
Speaker 3: where she grew up and opened an ice cream parlor

834
00:37:14,719 --> 00:37:17,600
Speaker 3: called Vazokis, and suddenly they were having gelato in like

835
00:37:17,680 --> 00:37:20,360
Speaker 3: nineteen fifty five, you know, And she said when we

836
00:37:20,440 --> 00:37:21,759
Speaker 3: were going up to said, you have no idea. They

837
00:37:21,800 --> 00:37:23,640
Speaker 3: were not restaurants like there are now. You know, this

838
00:37:23,760 --> 00:37:25,640
Speaker 3: idea that you'd go out to a restaurant, just it

839
00:37:25,760 --> 00:37:27,560
Speaker 3: wasn't a thing that you did, whereas now you.

840
00:37:27,600 --> 00:37:31,640
Speaker 2: Know, yeah, yeah, yeah. So I guess that we've been through,

841
00:37:31,880 --> 00:37:36,920
Speaker 2: you know, cooking for our own mental health and not

842
00:37:37,080 --> 00:37:40,160
Speaker 2: eating when we're hungry, or eating when we're not hungry,

843
00:37:40,360 --> 00:37:44,600
Speaker 2: or food and family and babies and doughnuts, and so

844
00:37:44,719 --> 00:37:47,200
Speaker 2: I suppose the food is all that, and it definitely

845
00:37:47,360 --> 00:37:50,919
Speaker 2: is memory. It also is comfort, and so I guess

846
00:37:51,040 --> 00:37:53,400
Speaker 2: my last question to you is I ask everyone, is

847
00:37:53,880 --> 00:37:57,480
Speaker 2: is there a food that you turn to specifically when

848
00:37:57,520 --> 00:37:58,760
Speaker 2: you feel you need comfort?

849
00:38:00,040 --> 00:38:01,120
Speaker 3: Yeah, it's a good question, isn't it.

850
00:38:01,160 --> 00:38:01,359
Speaker 2: Yeah.

851
00:38:01,360 --> 00:38:03,759
Speaker 3: My mother makes mashed potatoes, and because I love her

852
00:38:03,840 --> 00:38:05,960
Speaker 3: so much, that is kind of That's kind of the

853
00:38:06,040 --> 00:38:07,759
Speaker 3: thing that I want to say, is just I would

854
00:38:07,800 --> 00:38:10,040
Speaker 3: make mashed potato in honor of her, but I wouldn't

855
00:38:10,040 --> 00:38:11,040
Speaker 3: do it as well as her, so I think it

856
00:38:11,080 --> 00:38:12,759
Speaker 3: would make me sad. So I think I'm going to

857
00:38:12,840 --> 00:38:15,759
Speaker 3: say that at my saddest moments when I really felt

858
00:38:15,840 --> 00:38:17,960
Speaker 3: like the world's falling down, or when my family have

859
00:38:18,120 --> 00:38:20,960
Speaker 3: needed to come together for things, you know, to sort

860
00:38:20,960 --> 00:38:23,640
Speaker 3: of support each other through grief or sadness or whatever

861
00:38:23,719 --> 00:38:26,680
Speaker 3: else is going on. It's always pizza. So I'm going

862
00:38:26,760 --> 00:38:29,400
Speaker 3: to say, a really good pizza, and when, because it's

863
00:38:29,440 --> 00:38:31,720
Speaker 3: so common, not everyone's eating the same thing. You're sitting

864
00:38:31,719 --> 00:38:34,720
Speaker 3: around this boxes. It feels very informal, and that feels

865
00:38:34,760 --> 00:38:37,560
Speaker 3: to me, that feels so lovely. You know, everyone's sort

866
00:38:37,560 --> 00:38:39,680
Speaker 3: of scarfing it into your mouth. No one's speaking because

867
00:38:39,680 --> 00:38:42,239
Speaker 3: you're sort of enjoying it so much and it's gone,

868
00:38:42,400 --> 00:38:44,480
Speaker 3: you know, like that, So, yeah, you're not. There's no

869
00:38:44,600 --> 00:38:47,080
Speaker 3: ceremony behind pizza. It's definitely a kind of It's like

870
00:38:47,160 --> 00:38:49,920
Speaker 3: the sweatshirts of food. You know, that would be my

871
00:38:50,040 --> 00:38:53,040
Speaker 3: choice that and then ice cream and then I'd be happy. Yeah.

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00:38:53,040 --> 00:38:54,640
Speaker 2: I hope you don't need to take it off for comfort,

873
00:38:54,680 --> 00:38:56,480
Speaker 2: because I just like you to be happy. Thank you,

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00:38:56,719 --> 00:39:00,720
Speaker 2: Thank you so much for coming my love, Thank you fella.

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00:39:05,920 --> 00:39:09,200
Speaker 1: The River Cafe Lookbook is now available in bookshops and online.

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00:39:09,920 --> 00:39:14,000
Speaker 1: It has over one hundred recipes, beautifully illustrated with photographs

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00:39:14,040 --> 00:39:17,960
Speaker 1: from the renowned photographer Matthew Donaldson. The book has fifty

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00:39:18,080 --> 00:39:21,680
Speaker 1: delicious and easy to prepare recipes, including a host of

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00:39:21,760 --> 00:39:25,520
Speaker 1: River Cafe classics that have been specially adapted for new cooks.

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00:39:26,560 --> 00:39:30,160
Speaker 1: The River Cafe Lookbook Recipes for cooks of all ages.

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00:39:35,480 --> 00:39:39,280
Speaker 1: Ruthie's Table four is a production of iHeartRadio and Adamized Studios.

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00:39:40,040 --> 00:39:45,120
Speaker 1: For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,

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00:39:45,320 --> 00:39:47,280
Speaker 1: or wherever you listen to your favorite shows.