1 00:00:00,080 --> 00:00:02,160 Speaker 1: This episode is brought to you by Me and M, 2 00:00:02,279 --> 00:00:05,600 Speaker 1: the British modern luxury clothing label designed for busy women. 3 00:00:06,120 --> 00:00:09,280 Speaker 1: Founded and designed in London. Me and M is about 4 00:00:09,360 --> 00:00:12,960 Speaker 1: intelligence style. Much thought and care are put into the 5 00:00:13,000 --> 00:00:16,640 Speaker 1: design process, so every piece is flattering, functional and made 6 00:00:16,720 --> 00:00:19,520 Speaker 1: to last forever. Me and M is well known for 7 00:00:19,560 --> 00:00:21,960 Speaker 1: its trousers and how I got to know the brand. 8 00:00:22,520 --> 00:00:25,079 Speaker 1: It's my go to for styles that are comfortable enough 9 00:00:25,120 --> 00:00:28,480 Speaker 1: to wear in the kitchen or the restaurant, also polished 10 00:00:28,560 --> 00:00:32,000 Speaker 1: enough for meetings. Me and M is available online and 11 00:00:32,080 --> 00:00:35,720 Speaker 1: its stores across London, Edinburgh, New York. If you're in London, 12 00:00:35,760 --> 00:00:39,000 Speaker 1: I'd really recommend heading to their beautiful, brand new flagship 13 00:00:39,040 --> 00:00:44,840 Speaker 1: store in Marlevin, which opens on the twenty ninth of October. Well, 14 00:00:44,840 --> 00:00:48,680 Speaker 1: hello everyone, it's Christmas and it's a time forgiving, and 15 00:00:48,760 --> 00:00:51,040 Speaker 1: so as a present to all of you are giving 16 00:00:51,040 --> 00:00:54,440 Speaker 1: you a Christmas Special. And the Christmas Special is to 17 00:00:54,480 --> 00:00:58,640 Speaker 1: have Sean win Owen and Joseph Travelli, the executive chefs, 18 00:00:58,680 --> 00:01:01,040 Speaker 1: as high as you can get in the River Cafe 19 00:01:01,600 --> 00:01:06,480 Speaker 1: here with me to talk about cooking and Christmas. And 20 00:01:06,520 --> 00:01:09,560 Speaker 1: we've also had questions, so we're going to just see 21 00:01:09,560 --> 00:01:12,160 Speaker 1: how this rolls. I'm just gonna ask you, what do 22 00:01:12,160 --> 00:01:15,119 Speaker 1: you feel about the River Cafe at Christmas? 23 00:01:15,920 --> 00:01:19,280 Speaker 2: I always think that Christmas at the River Cafe is 24 00:01:19,319 --> 00:01:22,440 Speaker 2: when I can pull out the true headonist in me. 25 00:01:22,520 --> 00:01:24,119 Speaker 3: It's a chef which I think is. 26 00:01:24,160 --> 00:01:26,440 Speaker 1: Like which we never see any other time. 27 00:01:27,319 --> 00:01:30,280 Speaker 2: But you can pull out all the stops, and I 28 00:01:30,319 --> 00:01:32,640 Speaker 2: think you can go for like food that's so rich 29 00:01:33,280 --> 00:01:37,399 Speaker 2: and so over the top, it can never be too much. 30 00:01:37,720 --> 00:01:39,880 Speaker 2: And the lead up to Christmas, when everyone is just 31 00:01:40,000 --> 00:01:43,040 Speaker 2: out for their sort of Christmas meal. You can use 32 00:01:43,080 --> 00:01:46,520 Speaker 2: caviat you can use white truffles. I mean, I do 33 00:01:46,600 --> 00:01:49,120 Speaker 2: like the idea of gold leaf, but I've never said. 34 00:01:48,880 --> 00:01:49,240 Speaker 3: That to you. 35 00:01:50,680 --> 00:01:53,480 Speaker 2: I mean, we haven't used gold leaf for you. But 36 00:01:53,520 --> 00:01:55,720 Speaker 2: you can pull out all the stops. You can cook 37 00:01:55,720 --> 00:01:58,600 Speaker 2: with champagne. You can make risottos with champagne. You can 38 00:01:58,600 --> 00:02:02,560 Speaker 2: cook veal with rolo, you can cook game, you can 39 00:02:02,600 --> 00:02:05,960 Speaker 2: do anything you want. There's no holes barred, and it's 40 00:02:06,040 --> 00:02:07,400 Speaker 2: just decadence all the way. 41 00:02:07,960 --> 00:02:09,880 Speaker 3: And I just love that you. 42 00:02:09,800 --> 00:02:13,120 Speaker 1: Take it in celebration. People here, you come in today, 43 00:02:13,160 --> 00:02:15,440 Speaker 1: have come in and it's five o'clock and there are 44 00:02:15,440 --> 00:02:17,640 Speaker 1: people still having lunch, you know, and they have all 45 00:02:17,680 --> 00:02:21,440 Speaker 1: the time. If I see one more espresso martini, have 46 00:02:21,480 --> 00:02:23,240 Speaker 1: you ever had one? I've never had an espresso. 47 00:02:23,720 --> 00:02:24,600 Speaker 4: I could order you one now. 48 00:02:27,760 --> 00:02:28,160 Speaker 2: Yeah. 49 00:02:28,200 --> 00:02:30,720 Speaker 1: What do you feel about cooking and Christmas? 50 00:02:30,960 --> 00:02:33,280 Speaker 5: I really like the fact that everyone's in, you know, 51 00:02:33,800 --> 00:02:35,560 Speaker 5: really up for it, and I think that's what I 52 00:02:35,639 --> 00:02:36,120 Speaker 5: like the most. 53 00:02:36,160 --> 00:02:37,959 Speaker 4: You know, of course, I like love all the food. 54 00:02:38,400 --> 00:02:41,600 Speaker 5: I love the fact that we're making Billito Misto and 55 00:02:41,680 --> 00:02:46,840 Speaker 5: the cottaquinas have just arrived from Parma, and I really readiship. 56 00:02:47,040 --> 00:02:48,640 Speaker 2: Do you remember, like in the cafe, I was thinking 57 00:02:48,680 --> 00:02:51,280 Speaker 2: about the bagpipe, the guy who brings. 58 00:02:51,680 --> 00:02:53,160 Speaker 4: Of course he'll be coming any day. 59 00:02:53,880 --> 00:02:58,040 Speaker 3: Because we have because we buy our He's Scottish, but 60 00:02:58,960 --> 00:02:59,320 Speaker 3: very much. 61 00:02:59,520 --> 00:03:01,720 Speaker 2: Actually the grabs come from the South Coast, but the 62 00:03:01,760 --> 00:03:05,160 Speaker 2: man that delivers them is Scottish. So suddenly it will 63 00:03:05,200 --> 00:03:07,160 Speaker 2: be the restaurant will be packed with about, you know, 64 00:03:07,200 --> 00:03:10,079 Speaker 2: one hundred and fifty people, all having a rowdy Christmas lunch, 65 00:03:10,320 --> 00:03:12,480 Speaker 2: and suddenly in the from the back of the kitchen 66 00:03:12,560 --> 00:03:15,920 Speaker 2: you hear the harm of the bagpiper and it's like 67 00:03:16,320 --> 00:03:17,200 Speaker 2: is that him? 68 00:03:18,040 --> 00:03:18,760 Speaker 3: And then he comes in. 69 00:03:18,800 --> 00:03:20,679 Speaker 2: He's obviously had a few whiskeys on the way round 70 00:03:20,760 --> 00:03:23,720 Speaker 2: London playing the bagpipes, and then he walks up through 71 00:03:23,720 --> 00:03:28,040 Speaker 2: the river Cafo playing something like mullufkin tire on the 72 00:03:28,680 --> 00:03:31,280 Speaker 2: on the bagpipes, and then everyone claps in cheers and 73 00:03:31,360 --> 00:03:33,720 Speaker 2: him and he gets another brandy or whiskey and it goes. 74 00:03:33,760 --> 00:03:34,520 Speaker 3: This is really fun. 75 00:03:34,960 --> 00:03:35,840 Speaker 4: It's really good fun. 76 00:03:36,080 --> 00:03:39,440 Speaker 1: Do you have a special recipe for someone listening away 77 00:03:39,560 --> 00:03:42,920 Speaker 1: a technique or a hint resting a turkey? 78 00:03:44,200 --> 00:03:48,920 Speaker 5: Well, we're really lucky because of your Thanksgiving celebration. 79 00:03:49,840 --> 00:03:51,480 Speaker 4: We we have a kind of run through. 80 00:03:51,600 --> 00:03:55,320 Speaker 5: We've already had a run through, so I can assure 81 00:03:55,320 --> 00:03:57,720 Speaker 5: you that all the whole kitchen is very keen on 82 00:03:57,800 --> 00:04:00,960 Speaker 5: dry brining turkey at the moment, much more then chaking it. 83 00:04:01,880 --> 00:04:03,080 Speaker 4: Dry browning is so dry. 84 00:04:03,120 --> 00:04:05,720 Speaker 5: Brining just means sorting the turkey, you know, maybe like 85 00:04:05,800 --> 00:04:09,880 Speaker 5: even three days in advance, and then you know, eventually 86 00:04:09,960 --> 00:04:12,160 Speaker 5: roasting it however you want to do that. But the 87 00:04:12,280 --> 00:04:15,520 Speaker 5: other very common popular thing is to brin it in 88 00:04:15,600 --> 00:04:17,920 Speaker 5: a wet Brian you know, maybe with water and salt, 89 00:04:17,960 --> 00:04:21,040 Speaker 5: and I think the flesh gets rather wet. But the 90 00:04:21,120 --> 00:04:23,920 Speaker 5: dryway it is really succulent and it really works a 91 00:04:24,000 --> 00:04:25,640 Speaker 5: treat do you have. 92 00:04:27,120 --> 00:04:31,120 Speaker 2: I think what I do at home is because I 93 00:04:31,240 --> 00:04:33,680 Speaker 2: like to have lunch, maybe two or three I put 94 00:04:33,680 --> 00:04:37,600 Speaker 2: the turkey and at midnight go to bed. I do, 95 00:04:40,279 --> 00:04:42,599 Speaker 2: and I don't have to say. I like, it's quite 96 00:04:42,680 --> 00:04:45,000 Speaker 2: nice to get up on Christmas morning and smell like 97 00:04:45,040 --> 00:04:49,599 Speaker 2: your lunch already, and obviously stuff it both ends and 98 00:04:49,680 --> 00:04:52,400 Speaker 2: then put it on low. You're not too low, it's 99 00:04:52,400 --> 00:04:55,240 Speaker 2: always a bit of a guestimate low, and then crank 100 00:04:55,279 --> 00:04:56,560 Speaker 2: the oven up to color at the end. 101 00:04:57,680 --> 00:04:58,440 Speaker 1: What about the stuff? 102 00:04:58,680 --> 00:05:02,760 Speaker 5: Is the nicest stuffing I ever had, Shah made, hands down. 103 00:05:02,920 --> 00:05:06,960 Speaker 5: Once you made the stuffing with fennel and chestnuts and 104 00:05:07,600 --> 00:05:11,520 Speaker 5: not sausage. I think it was panchetta and bread that 105 00:05:11,600 --> 00:05:12,640 Speaker 5: had been soaked in milk. 106 00:05:12,720 --> 00:05:16,440 Speaker 4: And it was like, it's really I mean stuffing. 107 00:05:16,560 --> 00:05:20,119 Speaker 5: The word delicate and stuffing don't but it was really nice. 108 00:05:20,200 --> 00:05:20,920 Speaker 4: It was so good. 109 00:05:21,000 --> 00:05:25,800 Speaker 2: It was nice inside because it has juice in it, 110 00:05:25,839 --> 00:05:28,000 Speaker 2: doesn't it as well? And obviously don't be afraid of 111 00:05:28,040 --> 00:05:31,520 Speaker 2: butter because it's still December, so you can still eat 112 00:05:31,640 --> 00:05:35,680 Speaker 2: rich until January and then then worry about it. 113 00:05:35,839 --> 00:05:37,000 Speaker 3: That's what I do. 114 00:05:37,279 --> 00:05:40,880 Speaker 1: There's another question, which is if you were too. This 115 00:05:40,920 --> 00:05:44,960 Speaker 1: is from somebody called fe and she's written what is 116 00:05:45,000 --> 00:05:48,239 Speaker 1: your favorite alternative to a traditional turkey? 117 00:05:48,880 --> 00:05:50,760 Speaker 3: Which is what about a nice lobster thermidore? 118 00:05:51,040 --> 00:05:52,880 Speaker 1: Well, that's what you know, that's what I have. I 119 00:05:52,920 --> 00:05:57,440 Speaker 1: don't do thermidora, but we always have lobsters because traditionally 120 00:05:57,600 --> 00:06:00,520 Speaker 1: our family always went away at Christmas, so we had 121 00:06:00,560 --> 00:06:03,359 Speaker 1: the whole family over and as I knew they were 122 00:06:03,360 --> 00:06:05,480 Speaker 1: all going to have turkey, the minute we went on 123 00:06:05,680 --> 00:06:07,920 Speaker 1: to Mexico, we would have lobsters. 124 00:06:08,279 --> 00:06:12,440 Speaker 5: Do you have I would, Well, one of my aunts 125 00:06:12,440 --> 00:06:15,120 Speaker 5: in Palma, she used to always boil a capon. 126 00:06:15,440 --> 00:06:18,200 Speaker 4: Yeah, a really big, really really big chicken. 127 00:06:18,600 --> 00:06:22,880 Speaker 5: And stuffing inside no, not that I remember, no, And 128 00:06:22,920 --> 00:06:25,480 Speaker 5: then you'd have that. She'd use the broth first of all, 129 00:06:25,520 --> 00:06:28,120 Speaker 5: with the little pasta, and then afterwards you'd eat this 130 00:06:28,200 --> 00:06:31,799 Speaker 5: boiled bird, do you know, with whatever? 131 00:06:31,920 --> 00:06:33,360 Speaker 4: Really, but that was quite nice. 132 00:06:33,360 --> 00:06:35,800 Speaker 5: It was a bit different, but still, you know, a 133 00:06:35,839 --> 00:06:36,920 Speaker 5: great big poultry thing. 134 00:06:37,080 --> 00:06:39,920 Speaker 1: I've heard of that, but I think Richards mommed again 135 00:06:40,040 --> 00:06:44,200 Speaker 1: back to her and stuffed it and then boiled it. Yeah. 136 00:06:44,400 --> 00:06:47,719 Speaker 2: Most unusual one I've had is in Portugal with the 137 00:06:47,800 --> 00:06:51,200 Speaker 2: in laws, which is probably not one for your Christmas 138 00:06:51,279 --> 00:06:54,479 Speaker 2: Day listening. But it's a really famous Portuguese dish, which 139 00:06:54,520 --> 00:06:55,880 Speaker 2: is chicken cooked in blood. 140 00:06:57,240 --> 00:06:57,600 Speaker 4: Wow. 141 00:06:57,839 --> 00:07:02,839 Speaker 3: Yeah, and you Portuguese dish chicken. 142 00:07:02,560 --> 00:07:05,200 Speaker 4: Blood the chicken blood really. 143 00:07:04,560 --> 00:07:06,280 Speaker 3: And I'm not kidding you. 144 00:07:06,279 --> 00:07:07,960 Speaker 2: You go to the house, you'll have the chicken ready 145 00:07:08,040 --> 00:07:10,520 Speaker 2: to go, like an avym bottle that the butcher will 146 00:07:10,520 --> 00:07:12,960 Speaker 2: give you full of blood. Then they cooked the chicken 147 00:07:12,960 --> 00:07:15,320 Speaker 2: in it. I thought it was cocover. I was like, well, 148 00:07:15,320 --> 00:07:22,960 Speaker 2: this is exciting, and then it was you get rid 149 00:07:22,960 --> 00:07:24,680 Speaker 2: of the kind of richness of it. If you think 150 00:07:24,720 --> 00:07:30,360 Speaker 2: livery flavors with vinegar. It's a really proper celebration. But 151 00:07:30,440 --> 00:07:33,160 Speaker 2: it's quite a punchy dish, not for the fainthearted. 152 00:07:33,680 --> 00:07:37,040 Speaker 1: Have you had it, You've had it? Did you like it? Yeah? 153 00:07:37,040 --> 00:07:39,280 Speaker 2: I tasted like you know, if you eat chicken livers 154 00:07:39,320 --> 00:07:42,440 Speaker 2: and all those rich chickeny flavored things just taste the same. 155 00:07:42,840 --> 00:07:44,720 Speaker 4: This is a kind of an obvious, I suppose thing. 156 00:07:44,800 --> 00:07:45,680 Speaker 4: But goose. 157 00:07:45,960 --> 00:07:48,160 Speaker 5: You know, I remember when you're having goose, and I 158 00:07:48,200 --> 00:07:49,560 Speaker 5: didn't really know what to do with it. And I 159 00:07:49,560 --> 00:07:51,600 Speaker 5: asked Rose like and you know how something that she 160 00:07:51,680 --> 00:07:54,920 Speaker 5: was very specific. She was like, you cook it with tomatoes, 161 00:07:54,920 --> 00:07:59,240 Speaker 5: on the top in brandy, very specific and oh my god, 162 00:07:59,280 --> 00:08:00,840 Speaker 5: it was so Joyce Marna. 163 00:08:03,720 --> 00:08:06,640 Speaker 1: It was real. I think again Rose really loved Joyce Marna, 164 00:08:07,040 --> 00:08:09,360 Speaker 1: and she made it think about just so little meat 165 00:08:09,400 --> 00:08:09,640 Speaker 1: on it. 166 00:08:10,760 --> 00:08:15,440 Speaker 5: Ross asks every this will make you love Brussels sprouts 167 00:08:15,560 --> 00:08:20,720 Speaker 5: recipe I see involves bacon. Should we just admit that 168 00:08:20,760 --> 00:08:23,640 Speaker 5: sprouts are terrible and the only way to eat them 169 00:08:23,840 --> 00:08:25,760 Speaker 5: is to disguise them with something better. 170 00:08:27,320 --> 00:08:31,280 Speaker 2: I think that's doing sprouts of disservice. People cook funny 171 00:08:31,320 --> 00:08:34,120 Speaker 2: things that they undercook. But I think if you cook 172 00:08:34,160 --> 00:08:36,480 Speaker 2: it like how you'd cook a green vegetable the River Cafe, 173 00:08:36,480 --> 00:08:38,960 Speaker 2: where you cook it long enough that it's sort of 174 00:08:39,040 --> 00:08:43,280 Speaker 2: soft enough and with seasoned water, and then you don't 175 00:08:43,280 --> 00:08:44,880 Speaker 2: have to cut it with knife. You could almost just 176 00:08:44,960 --> 00:08:48,440 Speaker 2: cut it with a fork, so and then then it's perfect. 177 00:08:48,520 --> 00:08:50,200 Speaker 2: And if you happen to be lucky enough to have 178 00:08:50,240 --> 00:08:54,880 Speaker 2: any new season Sextra Virgin knocking around from a subscription, 179 00:08:57,440 --> 00:09:00,160 Speaker 2: perfect little touch. But it's got the cabbage fle that. 180 00:09:00,679 --> 00:09:02,560 Speaker 4: Yeah, I like sprout. I have no problem. 181 00:09:02,880 --> 00:09:06,120 Speaker 5: I think that the more the thing that I mean, Okay, 182 00:09:06,160 --> 00:09:08,880 Speaker 5: it's fine with bacon or whatever, but I think garlic 183 00:09:09,320 --> 00:09:10,040 Speaker 5: and olive oil. 184 00:09:10,280 --> 00:09:13,319 Speaker 4: Yeah, that's the thing. You can't say that a cabbage, 185 00:09:13,880 --> 00:09:15,480 Speaker 4: cabbage and garlic, you don't like it. 186 00:09:19,280 --> 00:09:21,920 Speaker 1: Something with flavor, Joseph, Why would you ever put flavor 187 00:09:21,960 --> 00:09:24,720 Speaker 1: in Christmas life? 188 00:09:23,880 --> 00:09:23,920 Speaker 4: No? 189 00:09:25,200 --> 00:09:28,160 Speaker 2: Delicious, chacious, that's almost the same as cutting them. 190 00:09:28,200 --> 00:09:31,800 Speaker 4: Finally, what raw I'd rather? 191 00:09:31,960 --> 00:09:35,000 Speaker 5: I think I'd rather have a raw savoy cabbage than 192 00:09:35,000 --> 00:09:36,680 Speaker 5: a raw Brussels sprout, that's for sure. 193 00:09:36,840 --> 00:09:37,960 Speaker 3: What do you think about sprout? 194 00:09:38,000 --> 00:09:38,200 Speaker 2: Ruby? 195 00:09:38,679 --> 00:09:41,880 Speaker 1: I like them, actually, you know, I like everything about them, 196 00:09:42,040 --> 00:09:43,960 Speaker 1: and I like you. I like them cooked a long 197 00:09:44,040 --> 00:09:47,200 Speaker 1: time and then just slightly mashed. I like not having 198 00:09:47,480 --> 00:09:50,240 Speaker 1: I don't really like any vegetable with a knife and fork. 199 00:09:50,840 --> 00:09:53,440 Speaker 1: Have you ever had a disaster Christmas? Yeah? 200 00:09:53,480 --> 00:09:53,800 Speaker 4: I have. 201 00:09:54,120 --> 00:09:57,160 Speaker 5: What was so one year I ordered all the I 202 00:09:57,360 --> 00:09:59,040 Speaker 5: was going to do a roster myster actually, so I 203 00:09:59,160 --> 00:10:05,320 Speaker 5: ordered some pigeon and some rabbits and probably ham and 204 00:10:05,640 --> 00:10:07,240 Speaker 5: I took them back to my flat and I was 205 00:10:07,520 --> 00:10:09,600 Speaker 5: I was renting a flat at the time, and it 206 00:10:09,679 --> 00:10:13,160 Speaker 5: was this fridge was really small and it was freezing outside. 207 00:10:13,679 --> 00:10:16,440 Speaker 5: So I just left them outside, thinking that they would 208 00:10:16,440 --> 00:10:20,719 Speaker 5: be fine. But the fox obviously got them. Oh, so 209 00:10:20,760 --> 00:10:22,840 Speaker 5: we didn't have We just had to have the pastor 210 00:10:23,080 --> 00:10:24,480 Speaker 5: not the not the arosto. 211 00:10:24,559 --> 00:10:25,760 Speaker 4: That year, it was really stupid. 212 00:10:25,920 --> 00:10:27,440 Speaker 1: What time do you have Christmas? 213 00:10:27,559 --> 00:10:27,599 Speaker 4: Like? 214 00:10:27,840 --> 00:10:29,520 Speaker 1: Kids open the presents first. 215 00:10:29,360 --> 00:10:31,640 Speaker 5: Or you know what, we don't have a we don't 216 00:10:31,640 --> 00:10:34,320 Speaker 5: have a routine. We do it differently every year. I 217 00:10:34,400 --> 00:10:36,680 Speaker 5: wish that we did it on Christmas Eve. 218 00:10:37,160 --> 00:10:40,840 Speaker 1: My Italian family's always Christmas Eve. He went to Mass, 219 00:10:40,880 --> 00:10:43,240 Speaker 1: you know, then you went to midnight Mass and you 220 00:10:43,280 --> 00:10:49,200 Speaker 1: had the dinner first. Do look back at Christmas as 221 00:10:49,240 --> 00:10:51,920 Speaker 1: a kind of happy memories around in your family? Was 222 00:10:51,920 --> 00:10:53,400 Speaker 1: that the day? That was? 223 00:10:53,679 --> 00:10:57,040 Speaker 2: Because my mom was obviously she was such a great cook, 224 00:10:57,600 --> 00:11:00,000 Speaker 2: and she used to do really cook like a victim 225 00:11:00,160 --> 00:11:02,640 Speaker 2: or in Christmas. I'm convinced that I was like really 226 00:11:02,760 --> 00:11:06,439 Speaker 2: lucky to have had that as part of my culinary tradition. 227 00:11:06,559 --> 00:11:09,680 Speaker 2: So she would make mince meat, she made a Christmas pudding, 228 00:11:09,760 --> 00:11:13,800 Speaker 2: she made the Christmas cake, and she would be start 229 00:11:13,840 --> 00:11:16,439 Speaker 2: gearing up for it in October, so making the minsmits 230 00:11:16,559 --> 00:11:18,959 Speaker 2: go in the cupboards. She'd phone us even when we're 231 00:11:18,960 --> 00:11:21,080 Speaker 2: in university and say do you want to stir the 232 00:11:21,240 --> 00:11:21,880 Speaker 2: Christmas pudding? 233 00:11:21,880 --> 00:11:23,319 Speaker 3: I'm doing it on the phone. You can have a. 234 00:11:23,280 --> 00:11:27,280 Speaker 1: Wish when she started preparing like a month four with this, 235 00:11:27,520 --> 00:11:27,839 Speaker 1: not the. 236 00:11:27,880 --> 00:11:29,000 Speaker 3: Vegetables or things, but. 237 00:11:30,520 --> 00:11:33,760 Speaker 2: And like to dress a house and put you know, 238 00:11:33,840 --> 00:11:35,000 Speaker 2: holly over all the pictures. 239 00:11:35,000 --> 00:11:37,360 Speaker 1: You see her mother did that with her probably, I 240 00:11:37,360 --> 00:11:39,120 Speaker 1: think so, so do you do it with your children? 241 00:11:39,600 --> 00:11:42,480 Speaker 3: I like the idea of it. I wish I was 242 00:11:42,640 --> 00:11:46,240 Speaker 3: that the woman my mother was, but I unfortunately. 243 00:11:45,559 --> 00:11:50,080 Speaker 2: Live in London in twenty four somehow cut a few 244 00:11:50,080 --> 00:11:52,360 Speaker 2: more corners and you might want to, don't you think? 245 00:11:52,760 --> 00:11:55,600 Speaker 1: Somehow we have a questioned here. I went from somebody 246 00:11:55,640 --> 00:11:59,760 Speaker 1: called Delan, what is your favorite Christmas dessert? And do 247 00:11:59,760 --> 00:12:01,680 Speaker 1: you have any tips from making it? 248 00:12:02,040 --> 00:12:05,320 Speaker 2: I think I can't answer that because I'd be like Stilton. 249 00:12:05,400 --> 00:12:07,480 Speaker 3: That would be that's perfect desert for me. 250 00:12:08,160 --> 00:12:11,439 Speaker 2: We get the amazing stilton from nil Chard here and 251 00:12:11,480 --> 00:12:13,160 Speaker 2: they are literally insanely good. 252 00:12:13,400 --> 00:12:15,360 Speaker 1: Do you just want to I love it. 253 00:12:15,720 --> 00:12:18,680 Speaker 2: I've got this massive from Stilton dome in my house 254 00:12:18,679 --> 00:12:20,800 Speaker 2: that my dad bought in the about seventies and it 255 00:12:20,840 --> 00:12:22,160 Speaker 2: fits a whole Stilton. 256 00:12:21,880 --> 00:12:24,199 Speaker 4: Under it, a Stilton dome just for still. 257 00:12:24,200 --> 00:12:26,199 Speaker 2: Made out of bone china, and it goes it's like 258 00:12:26,240 --> 00:12:28,120 Speaker 2: a bell that goes over a whole Stilton. 259 00:12:28,160 --> 00:12:29,719 Speaker 3: And when I was a child. My dad used to 260 00:12:29,760 --> 00:12:30,679 Speaker 3: take the lid off it and. 261 00:12:30,600 --> 00:12:32,800 Speaker 2: Put my head inside it so I could get used 262 00:12:32,800 --> 00:12:33,920 Speaker 2: to the smell of the stilton. 263 00:12:36,240 --> 00:12:39,320 Speaker 1: Do you have one of your favorite Christmas dessert and 264 00:12:39,360 --> 00:12:40,560 Speaker 1: a tip from making it? 265 00:12:40,600 --> 00:12:45,440 Speaker 5: I mean, I'm really predictable. I like Christmas pudding, plum pudding. 266 00:12:45,880 --> 00:12:48,640 Speaker 5: I don't have any tip for making. I like making everything, 267 00:12:49,040 --> 00:12:50,800 Speaker 5: and I'm awful, you know, like trying to cook with 268 00:12:50,840 --> 00:12:52,880 Speaker 5: the kids. I'm like, move over, kids, and I might 269 00:12:52,920 --> 00:12:54,800 Speaker 5: want to do it. But actually this is one thing 270 00:12:54,840 --> 00:12:57,280 Speaker 5: that I really like other people to make. And my 271 00:12:57,320 --> 00:13:00,760 Speaker 5: grandmother used to always make it, my English grandmother. And 272 00:13:00,800 --> 00:13:04,080 Speaker 5: actually Christmas pudding is one of those, you know, obviously 273 00:13:04,120 --> 00:13:08,000 Speaker 5: incredibly British things that Italians love. I've given it to 274 00:13:08,000 --> 00:13:10,360 Speaker 5: Italian people so often, you know, and they don't expect it. 275 00:13:10,600 --> 00:13:11,120 Speaker 4: You could see. 276 00:13:11,120 --> 00:13:15,199 Speaker 5: It relates to people that like panforte and those kind 277 00:13:15,240 --> 00:13:17,640 Speaker 5: of things that they might actually be quite partial to. 278 00:13:17,679 --> 00:13:18,240 Speaker 4: Plum pudding. 279 00:13:18,600 --> 00:13:19,439 Speaker 3: What about you, Ruthie? 280 00:13:20,120 --> 00:13:23,240 Speaker 1: Oh, for me, I would always wanton. I think I 281 00:13:23,280 --> 00:13:26,440 Speaker 1: really liked the idea of azone. We make it an 282 00:13:26,440 --> 00:13:29,200 Speaker 1: ice cream, don't we. My mother in law data always 283 00:13:29,240 --> 00:13:33,080 Speaker 1: made that with the Christmas cake current the Daughta's Christmas cake. 284 00:13:34,200 --> 00:13:36,840 Speaker 2: I remember seeing you making that. I've seen you do 285 00:13:36,880 --> 00:13:39,240 Speaker 2: a masterclass in that in the kitchen, showing a young 286 00:13:39,320 --> 00:13:41,199 Speaker 2: chef how to make it with the love. 287 00:13:44,080 --> 00:13:46,120 Speaker 4: Ruthie's maybe cape a couple of times. 288 00:13:47,600 --> 00:13:52,000 Speaker 1: Hid every year with data she would. I think she 289 00:13:52,120 --> 00:13:56,439 Speaker 1: started out as an Italian in London, making it traditionally 290 00:13:56,600 --> 00:13:59,319 Speaker 1: the English way, and then she just decided as she 291 00:13:59,400 --> 00:14:03,440 Speaker 1: got older, less fruit, more chocolate. She put more chocolate 292 00:14:03,480 --> 00:14:05,960 Speaker 1: and more nuts and more chocol She'd say, this year, 293 00:14:06,280 --> 00:14:09,040 Speaker 1: I've even done less of that candy fruit and more 294 00:14:09,320 --> 00:14:12,280 Speaker 1: more of the nuts, you know, the autends and the chocolate, 295 00:14:12,320 --> 00:14:16,960 Speaker 1: and that the top of it being the marzipan. We 296 00:14:17,040 --> 00:14:20,400 Speaker 1: have one last question, which is we've talked about food 297 00:14:20,440 --> 00:14:23,920 Speaker 1: and people and tradition, but we haven't talked about what 298 00:14:23,960 --> 00:14:28,400 Speaker 1: we would drink at Christmas? Would you have drinks before 299 00:14:28,560 --> 00:14:32,000 Speaker 1: you sit down? Would you have at the table wine? 300 00:14:32,040 --> 00:14:34,480 Speaker 1: Would you have a glass of champagne before or do 301 00:14:34,520 --> 00:14:39,800 Speaker 1: you have a grappa? Would it just alcohol that you 302 00:14:40,000 --> 00:14:44,240 Speaker 1: associate or a cocktail or drink with Christmas? I'd have 303 00:14:44,240 --> 00:14:47,840 Speaker 1: a good KNTI I wouldn't have white wine at Christmas. No, 304 00:14:48,040 --> 00:14:50,680 Speaker 1: I was having the lobsters. But I like the idea 305 00:14:50,720 --> 00:14:53,520 Speaker 1: of a glass of good yeah, you know, Floucianello. 306 00:14:54,440 --> 00:14:57,800 Speaker 2: I quite like after Christmas lunch. I always have Christmas supper, 307 00:14:57,880 --> 00:14:59,960 Speaker 2: you see, so if you have lunch, you can get 308 00:15:00,080 --> 00:15:02,880 Speaker 2: another meal in and so often in the evening I 309 00:15:02,920 --> 00:15:06,280 Speaker 2: always order a side of smoked salmon, So about ten 310 00:15:06,280 --> 00:15:09,120 Speaker 2: o'clock at night, sit down and just having smoked salmon 311 00:15:09,560 --> 00:15:12,160 Speaker 2: and a bottle of really beautiful cold Sunset or something 312 00:15:12,200 --> 00:15:15,240 Speaker 2: like that, and it's just it's kind of helps you digest. 313 00:15:15,640 --> 00:15:18,560 Speaker 2: For Christmas lunch, have another meal. 314 00:15:19,920 --> 00:15:22,680 Speaker 5: Yeah, I'd love to have a nice, particularly nice bottle 315 00:15:22,720 --> 00:15:26,200 Speaker 5: of wine that I'm saving just for that occasion. So 316 00:15:26,200 --> 00:15:28,120 Speaker 5: then you're really looking forward to having it. But the 317 00:15:28,160 --> 00:15:30,520 Speaker 5: other thing that I put aside like that is probably 318 00:15:30,720 --> 00:15:31,479 Speaker 5: some vincanto. 319 00:15:32,040 --> 00:15:33,400 Speaker 4: I really like vincanto. 320 00:15:33,920 --> 00:15:36,720 Speaker 1: Okay, is there a present you're wishing for this Christmas? 321 00:15:37,840 --> 00:15:40,720 Speaker 5: I'm a you know, a bit of a square who 322 00:15:40,880 --> 00:15:43,000 Speaker 5: found the right job. So I look forward to my 323 00:15:43,160 --> 00:15:45,800 Speaker 5: olive oil at Christmas. I'm going to get a present, 324 00:15:46,240 --> 00:15:48,160 Speaker 5: you know, for sure from my father. 325 00:15:47,960 --> 00:15:50,920 Speaker 1: Of olive oil. And I just you know, would get 326 00:15:50,920 --> 00:15:51,600 Speaker 1: a present. 327 00:15:51,360 --> 00:15:54,480 Speaker 4: Of because he makes olive oil. 328 00:15:54,920 --> 00:15:57,760 Speaker 5: And you know his big passion is to try and 329 00:15:57,800 --> 00:16:00,640 Speaker 5: supply the family the years olive oil. Where does he 330 00:16:00,720 --> 00:16:04,200 Speaker 5: make He makes alive in Tuscany, in central Italy where 331 00:16:04,320 --> 00:16:05,320 Speaker 5: olives are really nice. 332 00:16:05,520 --> 00:16:07,800 Speaker 4: So that's a special present. 333 00:16:08,520 --> 00:16:11,200 Speaker 1: Okay. So as I started out by saying, this is 334 00:16:11,520 --> 00:16:16,080 Speaker 1: our River Cafe present to you for Happy Christmas. So 335 00:16:16,760 --> 00:16:20,960 Speaker 1: from Sean, from Joseph and from me, Happy Christmas, Christmas, 336 00:16:21,320 --> 00:16:22,200 Speaker 1: christ Christmas.