WEBVTT - Ralph Fiennes 0:00:00.360 --> 0:00:06.720 I'm Ray Fines, and I'm having an affair with the 0:00:06.840 --> 0:00:10.920 River Cafe. 0:00:11.320 --> 0:00:14.560 I can honestly not remember where or when I met 0:00:14.640 --> 0:00:17.400 Ray Fines. It is often said that the test of 0:00:17.440 --> 0:00:19.599 a true friendship is that after being a part for 0:00:19.640 --> 0:00:21.960 a long time, you're able to pick up just where 0:00:22.000 --> 0:00:25.119 you left off. Rafe and I recorded this podcast a 0:00:25.120 --> 0:00:28.360 while ago, and since then we've been apart too much 0:00:28.400 --> 0:00:31.880 for my liking. He in Rome filming Conclave in New 0:00:31.960 --> 0:00:36.680 York and David Hare's straight lined crazy in Greece The Return, 0:00:37.159 --> 0:00:40.199 and in his beloved Suffolk creating a new home with 0:00:40.240 --> 0:00:42.000 a beautiful kitchen. Is that okay? 0:00:42.000 --> 0:00:43.000 So that's a beautiful kitchen. 0:00:43.040 --> 0:00:47.080 It's a good kitchen, Okay, the beautiful kitchen. But right 0:00:47.120 --> 0:00:50.120 now we are on Ruthie's table four to talk about 0:00:50.120 --> 0:00:53.320 the work he's doing, what he's been cooking, and then 0:00:53.400 --> 0:00:55.720 we will have dinner at the River Cafe, and like 0:00:55.760 --> 0:00:58.880 the loving close friends, we are pick up just where 0:00:58.920 --> 0:00:59.600 we left off. 0:01:02.000 --> 0:01:08.679 Chocolate Nemesis ten eggs, five hundred seventy five grams of 0:01:08.760 --> 0:01:13.360 caster sugar, six hundred seventy five grams of best quality 0:01:13.560 --> 0:01:18.240 dark chocolate, four hundred fifty grams of unsalted butter. 0:01:19.640 --> 0:01:20.200 Softened. 0:01:21.280 --> 0:01:25.360 Preheat the oven to a hundred thirty degrees centigrade. Whisk 0:01:25.480 --> 0:01:27.959 the eggs with a third of the sugar with an 0:01:27.959 --> 0:01:33.640 electric mixer until the volume quadruples. This will take at 0:01:33.720 --> 0:01:40.000 least ten minutes. Meanwhile, melt the chocolate and butter together 0:01:40.319 --> 0:01:42.959 in a heat proof bowl set over a pan of 0:01:43.040 --> 0:01:50.240 barely simmering water. Remove from the heat. Heat the remaining 0:01:50.320 --> 0:01:53.680 sugar with two hundred fifty milli liters of water in 0:01:53.720 --> 0:01:57.680 a small saucepan until the sugar has dissolved to a syrup, 0:01:58.120 --> 0:02:06.920 stirring occasionally. Gently pour into the melted chocolate, stirring slowly. 0:02:06.960 --> 0:02:08.240 Add the warm. 0:02:08.000 --> 0:02:12.519 Chocolate and syrup mixture to the eggs, Increase the speed, 0:02:12.560 --> 0:02:18.520 and continue beating until completely combined. The mixture will lose volume. 0:02:19.680 --> 0:02:22.200 Pour into the prepared cake tin and put into a 0:02:22.240 --> 0:02:24.840 deep baking tray on top of a tea towel. To 0:02:24.919 --> 0:02:29.120 prevent the cake tin from moving, fill the baking tray 0:02:29.160 --> 0:02:31.960 with hot water so that it comes at least two 0:02:32.040 --> 0:02:35.600 thirds up the sides of the cake tin. Bake foot 0:02:35.600 --> 0:02:40.239 one and a half to two hours until set. Test 0:02:40.520 --> 0:02:45.120 by placing the flat of your hand gently on the 0:02:45.200 --> 0:02:46.800 surface of the cake. 0:02:47.760 --> 0:02:52.880 Well, I was going to ask you why you chose Nemesis, 0:02:52.880 --> 0:02:54.959 but when you said that you were having an affair 0:02:55.280 --> 0:02:58.720 with a restaurant, it all made sense because I was 0:02:58.800 --> 0:03:04.680 thinking if you seafood as a seduction, you know, and 0:03:04.720 --> 0:03:07.560 whether we think that if you were having an affair 0:03:07.960 --> 0:03:12.640 with a restaurant, you were having with the woman with 0:03:12.800 --> 0:03:14.040 happy part of the seduction. 0:03:14.840 --> 0:03:19.160 Well, there's always a sensual connection with food. Food is sensuality. 0:03:19.919 --> 0:03:24.239 And as I've grown older, or the last few years especially, 0:03:24.320 --> 0:03:27.800 I have found myself cooking more and more and loving 0:03:27.840 --> 0:03:32.080 cooking and loving the preparation, that connection to food and 0:03:32.160 --> 0:04:06.360 cooking has grown. 0:03:52.520 --> 0:03:57.160 Executive highest. Cos you're getting shore to come and just 0:03:57.200 --> 0:04:01.200 talk about the Nemesis just for a minute, will you 0:04:01.240 --> 0:04:03.520 talk about in our course? Because you have made it 0:04:03.520 --> 0:04:06.480 for how many years? Twenty? 0:04:08.840 --> 0:04:10.520 I was trying to work out while you were reading 0:04:10.520 --> 0:04:12.600 the recipe how many Nemesis we might have sold? 0:04:13.840 --> 0:04:15.360 Well, how many we sell it year? I think we 0:04:15.440 --> 0:04:19.159 do ten thousand a year, so times thirty would be 0:04:20.720 --> 0:04:22.320 is that three hundred thousand or. 0:04:23.120 --> 0:04:23.880 Say half a million? 0:04:24.000 --> 0:04:24.240 Yeah? 0:04:24.240 --> 0:04:26.600 Maybe, But you do make it sound quite relaxing when 0:04:26.640 --> 0:04:33.120 you're reading it. But when you're making but also the 0:04:33.320 --> 0:04:36.960 chocolate cake that eludes most people. It's probably one of 0:04:37.040 --> 0:04:40.960 the most difficult chocolate cakes to get perfect. 0:04:41.040 --> 0:04:43.919 Why is that? Do you think what's what's the secret? 0:04:43.960 --> 0:04:45.960 It used to be a real secret, didn't it? Ruthly 0:04:46.040 --> 0:04:47.480 that no one could ever make it? And then when 0:04:47.520 --> 0:04:50.800 we did the River Cafe thirty book, we gave a 0:04:50.839 --> 0:04:54.920 more real recipe of how to do it. 0:04:55.200 --> 0:04:56.960 Is it deliberate withholding an information? 0:04:58.000 --> 0:05:00.440 I say, people say there are quite a few recipes 0:05:00.480 --> 0:05:02.640 in the Blue Book that people say it just doesn't work, 0:05:03.080 --> 0:05:05.200 And I say, give me break, give us our first 0:05:05.200 --> 0:05:09.440 cookbook that you but it is a hard one to make. 0:05:09.520 --> 0:05:14.880 And I think the tin was very big, and Julian 0:05:15.000 --> 0:05:18.200 Barnes famously wrote a piece about the fact that there 0:05:18.240 --> 0:05:19.880 was a time in the nineties when you went to 0:05:19.920 --> 0:05:22.599 anybody's home for dinner and you'd see this kind of 0:05:22.640 --> 0:05:28.120 splodge of chocolate. It was just this splutge of chocolate. 0:05:28.480 --> 0:05:31.400 And that was that was the attempt to make the nemesis. 0:05:31.440 --> 0:05:33.760 But then when we actually I think it easy, has 0:05:33.800 --> 0:05:35.440 an easy nemesis, doesn't it too? 0:05:35.480 --> 0:05:40.760 There's one tried and tested technique to reduce percentage of failure, 0:05:40.800 --> 0:05:43.679 I'd say, which is to make sure that you never 0:05:44.560 --> 0:05:46.599 take it out of the tin until it's totally cold. 0:05:47.040 --> 0:05:51.680 And if it's a little tiny bit warm like lukewarm, splodge, yeah, 0:05:51.800 --> 0:05:55.680 you have to pipe. 0:05:57.000 --> 0:05:58.159 That's good. That's good. 0:05:58.560 --> 0:06:00.719 That's how a probably topped tip. 0:06:01.120 --> 0:06:02.440 And actually, because the. 0:06:02.480 --> 0:06:05.240 Chocolate itself has to cool, and is it the chocolate 0:06:05.240 --> 0:06:06.719 in the bottom, so I think cooling. 0:06:06.960 --> 0:06:10.159 Yeah, yeah, And if you really have made a mistake, 0:06:10.279 --> 0:06:12.240 you probably could just put it in the fridge and 0:06:12.279 --> 0:06:13.280 it would set. 0:06:13.960 --> 0:06:15.680 But that's the sort of off the record. 0:06:16.440 --> 0:06:19.159 Don't try that away. 0:06:21.360 --> 0:06:24.240 But the other thing about the Nemesis is that it 0:06:24.279 --> 0:06:27.080 has no flowers. Yeah, and really it is like making 0:06:27.080 --> 0:06:29.760 a s fle because you beat the eggs so much, 0:06:29.839 --> 0:06:32.159 don't you. That's a workout. 0:06:32.279 --> 0:06:35.159 Because it has no flour, it appeals to the gluten 0:06:35.200 --> 0:06:38.880 free and so therefore it's almost a health food in itself, 0:06:38.880 --> 0:06:39.800 a healthy cake. 0:06:40.279 --> 0:06:41.880 Except for the sugar and the eggs. 0:06:42.120 --> 0:06:44.960 And ask we have worked out the calorific value of 0:06:45.160 --> 0:06:48.560 one slice, but we can't divulge that because I would 0:06:48.600 --> 0:06:50.960 never sell another slice. 0:06:51.760 --> 0:06:52.919 Was it a thousand calories? 0:06:53.120 --> 0:06:54.960 It's quite a lot. It was like a daily half 0:06:54.960 --> 0:06:59.760 a day's just have a slither. Yeah, it is so good. 0:06:59.800 --> 0:07:03.120 And and then obviously the quality of the chocolate. 0:07:03.240 --> 0:07:05.760 Chocolate, can you reveal the brand or the chocolate. 0:07:05.839 --> 0:07:08.359 We shop around for chocolate, we would probably buy chocolate 0:07:08.360 --> 0:07:12.480 that's seasonal, and going around the world with the season 0:07:12.560 --> 0:07:17.680 of chocolate making, we've tried different chocolates and different some 0:07:17.720 --> 0:07:17.960 of them. 0:07:18.080 --> 0:07:21.600 We had that Nemesis tasting to remember, it was really hard. 0:07:23.880 --> 0:07:27.960 There were six Nemess cakes made with six different types 0:07:28.000 --> 0:07:30.440 of chocolate, and we were supposed to sort of taste 0:07:30.520 --> 0:07:35.720 each one and then and and it wasn't even that 0:07:35.800 --> 0:07:38.760 you had to be like pretend you were really, really 0:07:38.840 --> 0:07:41.760 really good chef and say, oh, I can really tell 0:07:41.760 --> 0:07:44.000 the difference between this chocolate and that, you know, which 0:07:44.040 --> 0:07:46.320 we all were. But we could tell some differences. You 0:07:46.320 --> 0:07:48.240 could taste it was a bit chalky, or it was 0:07:48.280 --> 0:07:50.600 a bit well, some of them were too perfumed. 0:07:50.720 --> 0:07:54.040 And so yeah, yeah, we used to use a chocolate 0:07:54.640 --> 0:07:58.320 that we've changed. We changed people's taste change, I think, 0:07:58.440 --> 0:08:01.760 and people like maybe as people know more about chocolate, 0:08:01.840 --> 0:08:05.520 I think they might not like such sweet chocolates as 0:08:05.560 --> 0:08:06.640 maybe twenty years ago. 0:08:06.720 --> 0:08:08.600 I think that's what's happening. I think I sensed that 0:08:08.680 --> 0:08:09.520 just because what's on. 0:08:09.520 --> 0:08:12.880 Offer on the chocolate shops is a lot of higher 0:08:12.920 --> 0:08:17.040 percentage chocolate. But seventy five eighty five. 0:08:18.520 --> 0:08:20.080 Do you think that we've had chefs that we just 0:08:20.080 --> 0:08:21.840 couldn't teach to make a nemesis? 0:08:22.160 --> 0:08:22.240 You? 0:08:23.000 --> 0:08:24.520 Do you think everybody can make one? 0:08:24.720 --> 0:08:27.240 I think I think it's part of your sort of 0:08:27.240 --> 0:08:29.520 badges of honor that you need to be able to 0:08:29.560 --> 0:08:32.840 make a nemesis. It's one of those things that I 0:08:32.960 --> 0:08:36.360 genuinely think eludes the average person, Like have you ever 0:08:36.360 --> 0:08:36.760 made one? 0:08:37.200 --> 0:08:39.360 No, I've made the chocolate has on that cake which 0:08:39.720 --> 0:08:40.000 is in. 0:08:40.000 --> 0:08:44.920 That Yeah, because it has only got four ingredients, you 0:08:45.000 --> 0:08:47.760 really need to make sure that those ingredients are the 0:08:47.800 --> 0:08:49.040 best quality. 0:08:48.720 --> 0:08:50.160 Chocolate, butter, sugar, eggs. 0:08:50.480 --> 0:08:53.679 Yeah, but I mean we use buffalo milk butter, which 0:08:53.720 --> 0:08:59.079 is also like hi fat. Yeah, and it's white butter 0:08:59.120 --> 0:09:04.040 and really neutral and clean, these fine chocolate sugar and 0:09:04.080 --> 0:09:05.959 then really beautiful eggs as well. 0:09:08.320 --> 0:09:09.120 That's it. Yeah. 0:09:10.360 --> 0:09:12.200 People listening to you, they're going to rush off and 0:09:12.240 --> 0:09:12.480 do it. 0:09:12.880 --> 0:09:16.920 Make it challenge? The challenge one on YouTube? 0:09:16.920 --> 0:09:17.800 Didn't you did you make? 0:09:17.880 --> 0:09:18.160 I did? 0:09:18.440 --> 0:09:18.600 Yeah? 0:09:19.480 --> 0:09:20.720 Incentive is the challenge. 0:09:21.080 --> 0:09:23.760 Yeah, but people do phone the restaurant if they're having 0:09:23.800 --> 0:09:26.440 trouble with it. I'm not encouraging people to do so, but. 0:09:27.320 --> 0:09:35.680 Mobile eight one hundred thousand listeners. I remember people calling 0:09:35.760 --> 0:09:37.439 up and saying we ruined their dinner party. I have 0:09:37.520 --> 0:09:40.320 a few of those, but not even Actually no, with Nemesis, 0:09:40.320 --> 0:09:42.760 it was a woman called me up and she made 0:09:42.760 --> 0:09:47.320 this lemon sorbet lemon the lemon ice cream as she said, 0:09:47.320 --> 0:09:49.520 you know, it didn't work, and he ruined my dinner party. 0:09:49.920 --> 0:09:51.520 And I said, well, I just gave the chef the 0:09:51.559 --> 0:09:54.439 recipe and he just made one and it's perfectly fine, 0:09:54.520 --> 0:09:55.600 So take that. 0:09:56.120 --> 0:09:57.480 The other thing is you've got to make sure you 0:09:57.640 --> 0:10:02.439 volumeize the egg. Yeah, like probably five times a volume, 0:10:03.400 --> 0:10:06.560 and then once you've mixed the chocolate into the egg mixture. 0:10:07.240 --> 0:10:09.760 But the other thing we do is we hit the 0:10:09.800 --> 0:10:13.160 tin really hard. Is a good way to bash out 0:10:13.160 --> 0:10:18.440 the air. Otherwise then you just drop it or hit 0:10:18.480 --> 0:10:20.520 it really hard on the work surface, and then all 0:10:20.520 --> 0:10:22.960 those air bubbles that you've got in there from just 0:10:23.000 --> 0:10:26.000 whipping it kind of drop out, and it gives it 0:10:26.000 --> 0:10:30.959 that intense, that texture that's quite unique. And that's maybe 0:10:30.960 --> 0:10:33.240 why people can't make it, and if it when you 0:10:33.280 --> 0:10:40.199 cook it, if it gets a crunchy topping wrong, it 0:10:40.320 --> 0:10:43.120 has to have like a just set top. I mean, 0:10:43.600 --> 0:10:45.000 the finer details. 0:10:44.559 --> 0:10:48.280 We could have put this in the book never occurred 0:10:48.320 --> 0:10:50.720 to it. But they're also I think the cloth and 0:10:50.800 --> 0:10:52.559 the tin is a big difference. I don't think we 0:10:52.640 --> 0:10:55.200 had that in the first book. Is putting the cloth 0:10:55.240 --> 0:10:57.720 and the you know when you put the band Marie 0:10:57.760 --> 0:10:59.480 of the water in the big tin and then you 0:10:59.520 --> 0:11:03.000 put that often, I think that's a good thing to do. Okay, 0:11:03.000 --> 0:11:05.160 all right, we'll come back. We're going to have dinner tonight, 0:11:05.200 --> 0:11:06.960 so we'll come back and have a place of memesis 0:11:06.960 --> 0:11:14.160 for dessert. The skin it was good. Watch it. We 0:11:14.200 --> 0:11:15.160 could do a phone. 0:11:15.400 --> 0:11:34.640 Yeah, call us with your problem. 0:11:34.760 --> 0:11:37.520 When you were growing up, What was it like cooking 0:11:37.559 --> 0:11:40.160 and eating in the Fines family? What was that like? 0:11:40.840 --> 0:11:45.320 Sometimes quite stressful because there was eight of us, six 0:11:45.400 --> 0:11:47.880 children and two parents, and then then we had it 0:11:48.040 --> 0:11:51.240 for many years. We also had a foster brother. Mixed 0:11:51.320 --> 0:11:53.920 it would have been nine people, but generally it was 0:11:54.040 --> 0:11:56.440 eight of us. But I have a very as you 0:11:56.480 --> 0:11:58.440 asked me that, Ruthie, you have a very strong memory 0:11:58.440 --> 0:12:02.040 of family meals, specially Sunday or Saturday, and I have 0:12:02.120 --> 0:12:07.600 memories two of my parents sometimes giving a small dinner party, 0:12:08.160 --> 0:12:12.200 very simple, often something like spaghetti bolonnaise. And then I 0:12:12.240 --> 0:12:14.959 remember we all were tantalized when these grown ups came. 0:12:15.000 --> 0:12:17.600 So this when I'd be about eight or nine and 0:12:17.720 --> 0:12:19.920 these friends came, and you get the whole sense of 0:12:19.920 --> 0:12:22.160 this adult world where people have come, and that we 0:12:22.240 --> 0:12:25.280 might have put on some ear ring or lipstick and 0:12:25.320 --> 0:12:27.760 the men to brush the hair and thrown a tie 0:12:27.800 --> 0:12:29.800 on or something or not, or you know, and I 0:12:29.880 --> 0:12:32.960 remember it being tantalized by the adult world. And we 0:12:33.040 --> 0:12:36.400 had this game the eldest four of us called spy 0:12:36.520 --> 0:12:39.280 on the grown ups, which we were actually technically had 0:12:39.280 --> 0:12:42.240 gone to bed, but we used to love tiptoeing down 0:12:42.280 --> 0:12:46.600 the stairs, opening the door and sort of listening, and 0:12:46.960 --> 0:12:50.600 we'd hear a snippet of conversation which you probably misheard 0:12:50.679 --> 0:12:53.000 me run up the stairs and report a bit of 0:12:53.040 --> 0:12:54.560 conversation that we had heard. 0:12:55.559 --> 0:12:57.520 I think I did the same. I remember sitting on 0:12:57.559 --> 0:13:00.200 the stairs, and you know, we all sometimes so we 0:13:00.280 --> 0:13:04.040 now sort of complain about dinner parties, are going to 0:13:04.080 --> 0:13:06.439 those kind of dinner parties are going to a dinner party. 0:13:06.480 --> 0:13:10.480 But for a child it is so it's so intriguing, 0:13:10.600 --> 0:13:12.920 isn't it The adult as you say, the adult world 0:13:13.000 --> 0:13:16.120 of manners and food and a different kind. But would 0:13:16.120 --> 0:13:17.920 your mother cook very differently? Do you think for the 0:13:17.960 --> 0:13:20.880 dinner parties she would cook for nine eight children? 0:13:21.120 --> 0:13:21.920 Was very well. 0:13:22.000 --> 0:13:23.960 There was a time when we were finding out, yes 0:13:24.000 --> 0:13:26.120 she would, but there was a time when that was 0:13:26.720 --> 0:13:29.280 she I think she developed a reluctance just because I 0:13:29.280 --> 0:13:31.839 think she felt pressure to be a good cook, and 0:13:31.880 --> 0:13:34.520 she thought that thing about you know, I'm going to disappoint. 0:13:34.559 --> 0:13:36.920 So I think it was. And for a time we 0:13:37.040 --> 0:13:41.160 had my parents are very pushed financially. We were in 0:13:41.200 --> 0:13:43.600 Ireland in the early nineteen seventies and there was a 0:13:43.760 --> 0:13:46.640 great There was a whole summer where the lunch was 0:13:46.720 --> 0:13:50.480 only ever mashed potatoes and nor packet soup. 0:13:51.320 --> 0:13:52.320 Oh, nor packet soup. 0:13:52.400 --> 0:13:54.680 Yeah yeah, And we all got very good at making 0:13:55.120 --> 0:13:57.800 nor packet soup mashed potatoes. And in the evening maybe 0:13:57.800 --> 0:14:01.040 it would be a macaroni cheese or shepherd's pie or something. 0:14:01.240 --> 0:14:05.920 But you felt satisfied by you never felt, never felt But. 0:14:07.600 --> 0:14:11.680 My parents love food, but when you talk about loving food, 0:14:11.679 --> 0:14:14.000 people often think you're an indulge. But I think it 0:14:14.080 --> 0:14:16.000 needn't be the case. You can just it just can 0:14:16.040 --> 0:14:18.760 be a really good piece of cheese and a cracker 0:14:18.840 --> 0:14:21.480 and fresh tomato, and that can be pleasurable. 0:14:23.080 --> 0:14:25.480 People ask me why did I learn to cook or 0:14:25.480 --> 0:14:28.000 why did I become so interested in cooking? And I 0:14:28.040 --> 0:14:29.880 think that at a certain point in your life, if 0:14:29.920 --> 0:14:33.480 you like to eat and you can't really afford eating, 0:14:33.680 --> 0:14:35.360 you know you want to eat well, so you have 0:14:35.400 --> 0:14:37.800 to kind of cook well. And I think that is 0:14:37.840 --> 0:14:38.640 something that I. 0:14:38.560 --> 0:14:40.800 Think that's key if you love eating, if you love. 0:14:40.720 --> 0:14:42.800 It, yeah, you do you want to cook. 0:14:43.600 --> 0:14:47.040 But again sort of going from the nemesis that you 0:14:47.160 --> 0:14:49.440 chose the nemesis because I also you and I have 0:14:49.520 --> 0:14:53.520 such a close relationship and connection to Italy. I've had 0:14:53.920 --> 0:14:56.000 phone calls from you from the market saying with you, 0:14:56.040 --> 0:15:00.560 I've just seen the most incredible leaves of chikor or 0:15:00.600 --> 0:15:02.800 I've seen mushroom as your role, how am I going 0:15:02.840 --> 0:15:06.240 to cook this fungi or whatever was it you saw? 0:15:06.320 --> 0:15:08.840 Because you do go to you have his house in 0:15:08.960 --> 0:15:11.400 Umbria and not far from mine, and I've had calls 0:15:11.440 --> 0:15:13.520 from you from the market. I've had calls from you 0:15:13.560 --> 0:15:17.000 while you're cooking, and I've had calls from you after 0:15:17.200 --> 0:15:19.040 you've cooked something and said, let me tell you that 0:15:19.680 --> 0:15:21.720 what I just cooked last night with it because it 0:15:21.800 --> 0:15:24.320 was really good and you might learn something if I 0:15:24.440 --> 0:15:27.040 tell you this. What was it like in Umbria, Because 0:15:27.080 --> 0:15:28.880 you've been to me in Tuscany, but I haven't been 0:15:28.880 --> 0:15:31.280 to your house, So just what's it like food wise? 0:15:31.360 --> 0:15:35.720 Is that you have a big kitchen, simple simple kitchen, 0:15:36.280 --> 0:15:40.640 simple stove, but fine, you know, four hobbs in an oven, 0:15:41.240 --> 0:15:46.160 but the big table. And actually I have a memory 0:15:46.160 --> 0:15:48.840 of going to when you take gone to the house 0:15:48.880 --> 0:15:51.480 that you take in Italy, you have lots of vegion, 0:15:51.880 --> 0:15:56.800 fruits and stuff ripening, already prepared, waiting to be consumed. 0:15:56.800 --> 0:16:01.400 And I definitely, I definitely echo that with a table 0:16:01.440 --> 0:16:04.280 with bowls full of fruit. And if it's not if 0:16:04.280 --> 0:16:07.400 it's very hot, I can't keep bed out, but tomatoes 0:16:07.440 --> 0:16:10.280 I will keep out. But if only gets very hot, 0:16:10.840 --> 0:16:15.160 the fridge is a resource. But no, there's a market 0:16:15.560 --> 0:16:17.640 in the local town, and I go to the market. 0:16:18.120 --> 0:16:21.280 There is the Italian co op. I have to say, 0:16:21.440 --> 0:16:28.400 is great, great, well here and there are others. There 0:16:28.440 --> 0:16:30.240 was a small butchers which I would go to. 0:16:30.280 --> 0:16:30.920 So I love. 0:16:31.440 --> 0:16:32.960 Is there a restaurant that you go. 0:16:33.000 --> 0:16:37.160 To there is, yes, but it's just outside non Nagelsa. 0:16:37.280 --> 0:16:38.040 It's a trat. 0:16:39.440 --> 0:16:43.680 Which is which is a great, simple, really good Umbrian cooking. 0:16:44.720 --> 0:16:48.400 I think I'm cooking. It's about Italy. I would say 0:16:48.480 --> 0:16:52.920 that food varies from region to region, but also from 0:16:53.000 --> 0:16:55.960 city to city and also from town to town. So 0:16:56.040 --> 0:16:58.240 I think that even though you're quite close to me, 0:16:58.400 --> 0:17:01.600 they're probably more. Do you have a lot of lentils 0:17:01.640 --> 0:17:03.800 there and beans? 0:17:03.960 --> 0:17:06.800 Yeah, lentile soup yeah, chick piece soup yea. 0:17:07.320 --> 0:17:09.520 And what about when you're you're are you alone there? 0:17:09.520 --> 0:17:11.520 Do you cook? Do cook in a different way when 0:17:11.560 --> 0:17:12.240 you're solitary? 0:17:12.280 --> 0:17:14.359 Well, I'm usually when I'm there, mostly there on my 0:17:14.440 --> 0:17:17.640 own and I have friends who come visit, and I cook, 0:17:17.680 --> 0:17:19.879 but I do more. I'm more engaged with shopping and 0:17:19.960 --> 0:17:21.600 cooking when I'm minutely than I am. 0:17:21.800 --> 0:17:22.280 I think. 0:17:23.880 --> 0:17:28.040 Because because I got the time to go out and 0:17:28.160 --> 0:17:32.040 properly select food and think about what I'm going to eat. 0:17:32.080 --> 0:17:36.240 And I love going to the market. It's great for 0:17:36.280 --> 0:17:38.280 people watching and it tells you a. 0:17:38.200 --> 0:17:39.920 Lot about the culture, doesn't It tells you about the 0:17:39.920 --> 0:17:42.040 people who are selling the food there, what they're eating, 0:17:42.119 --> 0:17:45.080 what the you know, the way they shop the market 0:17:45.160 --> 0:17:45.800 is a kind. 0:17:45.600 --> 0:17:51.240 Of enthusiasm of the people selling the food and they 0:17:51.160 --> 0:17:54.120 the lady saying the cheese will cut your piece of cheese, yea, 0:17:54.520 --> 0:17:57.000 the kind of and also you feel their delight with 0:17:57.080 --> 0:18:00.959 their food culture. They're they're kind of excitement about what 0:18:00.960 --> 0:18:01.560 they're selling. 0:18:02.440 --> 0:18:05.280 It is very very regional. And I think also when 0:18:05.320 --> 0:18:07.840 you come, when we're tasking together, we just sit there, 0:18:07.880 --> 0:18:11.200 don't we for hours? You know, talking and eating and 0:18:11.240 --> 0:18:13.480 eating some more, and it's all kind of one big 0:18:13.520 --> 0:18:21.760 table in one conversation. The River Cafe is excited to 0:18:21.800 --> 0:18:25.959 announce the return of our Italian Christmas gift boxes, our 0:18:26.040 --> 0:18:29.520 alternative to the traditional hamper. They bring you all of 0:18:29.560 --> 0:18:33.520 our favorites from the River Cafe kitchen, the vineyards and 0:18:33.560 --> 0:18:37.080 the designers from all over Italy. They're available to pre 0:18:37.200 --> 0:18:41.640 order now on shop the River Cafe dot co dot uk. 0:18:48.359 --> 0:18:51.080 Tell me about eating and acting, what's the deal that 0:18:51.200 --> 0:18:51.840 do you eat? 0:18:52.160 --> 0:18:53.000 That's a good question. 0:18:53.160 --> 0:18:55.479 I think you need a bit of food for energy, 0:18:56.440 --> 0:19:00.480 so to have starved yourself or not have eaten within 0:19:00.600 --> 0:19:04.080 three hours before a performance. You can, I think your 0:19:04.119 --> 0:19:06.639 sugar level would drop. I mean, but I know I 0:19:06.640 --> 0:19:08.160 can't eat a big meal. 0:19:08.359 --> 0:19:09.720 What do you eat not? 0:19:10.640 --> 0:19:14.879 What about on a film set when we touched breakfast, breakfast? 0:19:14.920 --> 0:19:15.360 Breakfast? 0:19:15.880 --> 0:19:18.440 Really they have now found ways to shorten the day 0:19:18.480 --> 0:19:20.159 and they have what I called a running lunch. A 0:19:20.160 --> 0:19:22.720 lot of films you can maybe grab twenty minutes to 0:19:22.760 --> 0:19:24.720 have a sandwich, and they'll have a running lunch from 0:19:24.880 --> 0:19:28.160 twelve to two. Maybe if they do stop, it's half 0:19:28.160 --> 0:19:28.840 an hour only. 0:19:29.440 --> 0:19:31.840 And so, as I said you were in Rome. 0:19:32.200 --> 0:19:33.840 I was filming Aroom twice this year. 0:19:33.880 --> 0:19:38.119 I was filming this conclave which you mentioned about a 0:19:38.160 --> 0:19:41.879 film recreating the conclave when the cardinals, when the pope 0:19:41.880 --> 0:19:44.560 has died and all the cardinals get into the Sistine 0:19:44.640 --> 0:19:48.439 Chapel and they are sequestered away from the world. They 0:19:48.480 --> 0:19:51.720 have no contact with the outside world at all while 0:19:51.760 --> 0:19:55.040 they vote for the new pope, and they have to 0:19:55.119 --> 0:19:58.800 keep voting until the required majority is achieved. 0:19:59.240 --> 0:20:01.040 Somebody put them to can I can one of them 0:20:01.080 --> 0:20:02.919 say I want to be pope and campaigned? 0:20:03.640 --> 0:20:06.080 There's a bit of that in it. There is oh yes, no, 0:20:06.160 --> 0:20:08.200 that's a bit. It's it's based on a great book 0:20:08.200 --> 0:20:13.720 by Robert Harris and it was written maybe nine years ago. 0:20:14.000 --> 0:20:17.800 And it's been directed by Edward Berger, who directed All 0:20:17.840 --> 0:20:19.639 Quite on the Western Front, which got a lot of 0:20:19.640 --> 0:20:21.280 acclaim the last season. 0:20:21.359 --> 0:20:24.240 He was wonderful director, very very very good, very. 0:20:24.119 --> 0:20:28.160 Lovely man, very detailed and very and the best sense 0:20:28.160 --> 0:20:31.119 attentive to the actors and the nuances that he wants 0:20:31.200 --> 0:20:33.960 them to bring out. I love working with him and 0:20:34.119 --> 0:20:38.240 wonderful Stanley Tucci. He loves playing my two We're two, 0:20:38.480 --> 0:20:40.919 we're two cardinals who are friends and we hit we 0:20:41.000 --> 0:20:43.120 hit a few bumpy patches in our friendship. 0:20:43.119 --> 0:20:44.720 In the film, do. 0:20:44.680 --> 0:20:46.880 You both want to put yourselves up from being pope? 0:20:46.920 --> 0:20:50.560 In different ways? He's a bit more. We're both reluctant 0:20:50.600 --> 0:20:54.199 to admit it that we do. And he's brilliant in 0:20:54.200 --> 0:20:54.480 the film. 0:20:54.520 --> 0:20:58.240 I have to say, did the Vatican were they involved? 0:20:58.240 --> 0:21:00.880 They they just rise above it. They just know they're 0:21:00.880 --> 0:21:03.680 not really involved. But no, they just they. 0:21:03.880 --> 0:21:05.200 And they let you film in the Vatican. 0:21:05.320 --> 0:21:08.679 No, no, no, no, no, There is a whole The 0:21:08.760 --> 0:21:11.400 key voting scenes are in the Sistine Chapel in real life, 0:21:11.480 --> 0:21:16.359 and there exists Assistine Chapel set made I believe for 0:21:16.560 --> 0:21:19.800 the miniseries The Young Pope, which I think Julie was 0:21:20.080 --> 0:21:23.600