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Speaker 1: You were listening to Ruthie's Table four in partnership with Montclair.

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Speaker 2: I don't know about it in France or in Italy,

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Speaker 2: but the Sunday lunch in Britain is is at really sacred.

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Speaker 2: It's important, it's memories, it's who is coming.

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Speaker 3: I think any kind of ritual around food is really

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Speaker 3: important for a family, and one day a week, if

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Speaker 3: you can get together and eat, it's just an opportunity

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Speaker 3: to reset and reconnect and there's no escaping, there's no

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Speaker 3: running around.

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Speaker 1: You know, you're together and you're sharing something.

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Speaker 3: Like I really value a plan and a and a

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Speaker 3: routine around around getting together and certainty.

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Speaker 4: Yeah, I think that a certain world.

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Speaker 2: Yeah, Sunday roast is quite important to you as a cook.

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Speaker 4: It really is.

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Speaker 3: I mean, I I've done it since I've kind of

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Speaker 3: first lived on my own. I think it was a

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Speaker 3: way of feeling like I was independent and an adult

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Speaker 3: if I took over that. I mean, Mum still has

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Speaker 3: has Sunday roast and has people over a lot, but

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Speaker 3: I think I've become the kind of the roast, the

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Speaker 3: main roaster of the family. And we lived in New

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Speaker 3: York for the past seven years and I crave that

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Speaker 3: British tradition. So on Sundays i'd have I'd know that

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Speaker 3: I would be cooking, and I would say to all

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Speaker 3: of my English friends or anyone really but that it's

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Speaker 3: open house on Sunday and they'll be food, and people

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Speaker 3: would just come and bring their kids. And it was

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Speaker 3: an amazing sense of keeping that English tradition.

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Speaker 1: That I really value.

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Speaker 3: So my daughter is she loves it. If I don't

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Speaker 3: roast for some reason on a Sunday, she's very disappointed. Yeah,

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Speaker 3: let's talk about what a roast is. So a roast

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Speaker 3: is some form of meat, beef, flam chicken, pork, roasted

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Speaker 3: with olive oil and whatever else.

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Speaker 4: So would you that's taking a beef.

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Speaker 2: Would you buy a beef on the bone or do

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Speaker 2: you have it boned enrolled or is there a way

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Speaker 2: or do you try to different ro It sort of.

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Speaker 1: Depends on what looks nice in the butcher.

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Speaker 3: But I would then stab holes in it, stuff garlic

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Speaker 3: and time, and cover it in salt and lemon and

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Speaker 3: olive oil or whatever else you.

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Speaker 1: Know, and then roast it. And then the potatoes are.

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Speaker 4: I think one of the challenges.

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Speaker 2: Yeah, a roasting a piece of beef or a big

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Speaker 2: piece of pork or a large piece of beet, whether

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Speaker 2: it's on the bone or not, is determining when it's done.

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Speaker 2: I know because if you grill something, if you grill

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Speaker 2: even a very thick piece of steak, you can sort

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Speaker 2: of see, you can see it, you can turn it.

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Speaker 4: But watching a beef, do you have any.

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Speaker 1: I've got a meat thermometer.

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Speaker 4: I mean, you put a thermometer in.

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Speaker 1: I'll use a thermometer.

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Speaker 3: I'll also have an idea from the butcher of how

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Speaker 3: long it takes to cook. Sometimes, if it's a good butcher,

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Speaker 3: they will know. But I've been led very astray, and

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Speaker 3: the resting, obviously is essential.

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Speaker 4: How long do you rest it for?

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Speaker 3: I mean half an hour of whatever, however long it

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Speaker 3: takes for everything else to catch up. Chicken is the easiest.

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Speaker 3: I can do that blindfold. I could do that in

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Speaker 3: my sleep.

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Speaker 4: Well.

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Speaker 3: I like to put butter and a kind of I'll

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Speaker 3: make a buttery mush with herbs and lemon and salt,

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Speaker 3: and the butter will be quite hard, and then i'd

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Speaker 3: stuff under the skin and rub it so it's the

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Speaker 3: butter is hard, yes, not melted. It can be softish

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Speaker 3: but you want to stuff it under it and then massage.

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Speaker 4: And into the skin under the skin.

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Speaker 3: Which is a lovely trick for terrifying children, which just

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Speaker 3: looks incredibly creepy to see your hand coming out of

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Speaker 3: a chicken underneath.

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Speaker 1: And then massaging that in. And then it's really simple.

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Speaker 3: But lemon, salt and onion up the bomb with a

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Speaker 3: bit of a lemon and and then.

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Speaker 4: I'll do anything in the pan.

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Speaker 3: Yeah, the carrot, celery, onion, holy trinity, which I'll then

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Speaker 3: use for the gravy, and sometimes halfway through I'll put some.

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Speaker 1: Wine in as well. The gravy is my thing.

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Speaker 2: The gravy, well, bray is really hard.

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Speaker 3: Gravy is really hard, and all sorts of weird things

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Speaker 3: go into mine.

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Speaker 1: But it's but it's quite legendary, Okay, I mean, I'm

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Speaker 1: going to have you around. There isn't any.

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Speaker 2: Well.

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Speaker 1: The chicken comes out.

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Speaker 3: We've obviously got the Holy Trinity left in the pan

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Speaker 3: and all of the juices and the kind of stock

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Speaker 3: that the chickens formed.

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Speaker 1: And then I'd add some more wine and.

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Speaker 3: Get all of those bits off. I cheat and I

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Speaker 3: use some wheal and some chicken stock and some cubes

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Speaker 3: and maybe a little bit more lemon if it needs it.

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Speaker 1: It's definitely on the Lemonee side. I put some Dijon mustard.

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Speaker 4: In that I didn't know.

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Speaker 1: Yeah, it's interesting which is which is where dieseon mustard.

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Speaker 3: Sometimes a dash of soil sauce criminal probably what else

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Speaker 3: goes in there. I like a thick I mean, I've

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Speaker 3: got this Yorkshire side of me, so I don't like

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Speaker 3: I'd like quite a thick gravy, hearty.

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Speaker 1: As in as in some people like a jew.

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Speaker 4: Yeah.

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Speaker 1: I think with a roast you need a gravy.

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Speaker 2: Yeah, you always do. Everybody wants the gravy. I think

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Speaker 2: the gravy, you think. Yeah, But it's interesting that Za

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Speaker 2: is my step son, and so here's my mother law

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Speaker 2: and his grandmother Italian from Trieste, always put milk in

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Speaker 2: the juice of the pan. So whatever she was, yeah,

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Speaker 2: so whatever, just whatever she's making roast of beef for

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Speaker 2: pork or chicken. You take the chicken out and then

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Speaker 2: you put the roasting tray on top of the stove

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Speaker 2: and then add milk and yeah, through the city. Yeah,

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Speaker 2: and it makes thicker and also it does kind of

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Speaker 2: scrape up the bits. And you also it's just a

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Speaker 2: lighter color.

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Speaker 4: You know.

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Speaker 2: The whole thing is just never never put cream in.

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Speaker 2: Would never do it with cream.

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Speaker 4: No, I was just going to get to that. No,

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Speaker 4: I want you to put it.

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Speaker 2: So what Dad is talking about is there's an Italian

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Speaker 2: recipe called pork cooked and milk.

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Speaker 4: Yes, the essential ingredient.

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Speaker 2: In the pork cooked and milk is lemon, because the

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Speaker 2: zad said the lemon curdles the milk, you know, And

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Speaker 2: so what you do is when you make buttermilk lemony exactly,

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Speaker 2: So you put pieces of lemon and we make it here.

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Speaker 2: But it's quite difficult to make because's cook it too

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Speaker 2: long and the milk curdles so much that it's just

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Speaker 2: little nuggets, which are actually really good, but you want

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Speaker 2: to have those nuggets.

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Speaker 4: And also the gravy.

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Speaker 2: So I think gravy is a very magical those recipes

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Speaker 2: because they are really interesting.

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Speaker 4: Did you discover them? Did somebody tell me the amazing roast?

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Speaker 3: And then we'd kind of get stuck in it's how

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Speaker 3: I learned to cook, and I'd take over on the gravy,

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Speaker 3: and then we'd keep adding things and it's evolved over time.

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Speaker 3: And my sister recently, she was the person that said,

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Speaker 3: you've got to put the Holy Trinity in the base

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Speaker 3: of the pan. So that's made it added a little

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Speaker 3: bit of depth.

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Speaker 4: I love leaks.

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Speaker 3: I think add an incredible flavor to everything, So sometimes

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Speaker 3: I'll put some leaks in there or like, you know,

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Speaker 3: whatever you've got lying around. But I get incredible satisfaction

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Speaker 3: from feeding people.

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Speaker 4: Yeah, I do too.

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Speaker 2: You should come and work in a rose. It's just

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Speaker 2: kind of you kind of look out. You're just maybe

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Speaker 2: we are making people a bit happier. You are undown

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Speaker 2: while they came.

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Speaker 3: Thank you for listening to Ruthie's Table four in partnership

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Speaker 3: with Montclair