1 00:00:00,120 --> 00:00:02,200 Speaker 1: This episode is brought to you by Me and M, 2 00:00:02,320 --> 00:00:05,640 Speaker 1: the British modern luxury clothing label designed for busy women. 3 00:00:06,160 --> 00:00:09,360 Speaker 1: Founded and designed in London. Me and M is about 4 00:00:09,440 --> 00:00:13,000 Speaker 1: intelligence style. Much thought and care are put into the 5 00:00:13,039 --> 00:00:16,680 Speaker 1: design process, so every piece is flattering, functional and made 6 00:00:16,760 --> 00:00:19,560 Speaker 1: to last forever. Me and M is well known for 7 00:00:19,600 --> 00:00:22,040 Speaker 1: its trousers and how I got to know the brand. 8 00:00:22,560 --> 00:00:25,119 Speaker 1: It's my go to for styles that are comfortable enough 9 00:00:25,160 --> 00:00:28,520 Speaker 1: to wear in the kitchen or the restaurant, also polished 10 00:00:28,600 --> 00:00:32,040 Speaker 1: enough for meetings. Me and M is available online and 11 00:00:32,080 --> 00:00:35,760 Speaker 1: in stores across London, Edinburgh, New York. If you're in London, 12 00:00:35,800 --> 00:00:39,040 Speaker 1: I'd really recommend heading to their beautiful, brand new flagship 13 00:00:39,080 --> 00:00:42,480 Speaker 1: store in Marlevin, which opens on the twenty ninth of October. 14 00:00:48,320 --> 00:00:51,920 Speaker 1: Sometimes a brilliant actor plays who they are and sometimes 15 00:00:51,960 --> 00:00:54,920 Speaker 1: who they are not The world knows. My friend Kristin 16 00:00:55,000 --> 00:00:58,400 Speaker 1: Scott Thomas as a brilliant actor, often playing characters who 17 00:00:58,400 --> 00:01:02,040 Speaker 1: are strong, steely, and to turn Fiona and Four Weddings 18 00:01:02,040 --> 00:01:04,679 Speaker 1: and a Funeral, Catherine and the English Patient, and most 19 00:01:04,720 --> 00:01:08,600 Speaker 1: recently Diana Taverner and Sell Horses. She is strong, steally 20 00:01:08,680 --> 00:01:12,200 Speaker 1: and determined, but she is also warm, she's funny, and 21 00:01:12,240 --> 00:01:13,120 Speaker 1: she's empathetic. 22 00:01:13,480 --> 00:01:14,319 Speaker 2: A rare woman. 23 00:01:14,880 --> 00:01:18,080 Speaker 1: Sitting here today in the River Cafe, Kristin is basking 24 00:01:18,080 --> 00:01:20,080 Speaker 1: in love and the joy of just a few weeks 25 00:01:20,120 --> 00:01:24,520 Speaker 1: ago marrying the editor and my friend John Michalswaite. Kristin 26 00:01:24,640 --> 00:01:27,360 Speaker 1: loves good food. In fact, the last time I saw 27 00:01:27,360 --> 00:01:31,040 Speaker 1: her perform in the theater, I greeted her backstage, I'm 28 00:01:31,080 --> 00:01:34,800 Speaker 1: in awe of your performance, Kristin, I said, good to know, Ruthie, 29 00:01:34,800 --> 00:01:37,640 Speaker 1: but I'm starving. Let's have something delicious for dinner. 30 00:01:37,880 --> 00:01:38,560 Speaker 2: A rare woman. 31 00:01:38,720 --> 00:01:43,120 Speaker 1: Indeed, So the beginning, at the beginning. So you grew 32 00:01:43,200 --> 00:01:46,440 Speaker 1: up your parents, four sisters and brothers. 33 00:01:46,520 --> 00:01:50,480 Speaker 3: Yes, I have two sisters and two brothers, and my 34 00:01:50,600 --> 00:01:54,560 Speaker 3: mother brought us up by herself, mostly because my father 35 00:01:54,760 --> 00:01:58,680 Speaker 3: was in the Navy and was killed in an accident. 36 00:01:59,560 --> 00:02:03,080 Speaker 3: And he was a pilot, you know, he flew planes 37 00:02:03,080 --> 00:02:08,200 Speaker 3: for the Navy. And then my little and after his death, 38 00:02:08,240 --> 00:02:10,280 Speaker 3: my little brother was born, and then my mother married 39 00:02:10,320 --> 00:02:12,880 Speaker 3: again to another pilot. She had a child with him, 40 00:02:12,960 --> 00:02:17,280 Speaker 3: and then he was also killed. So yeah, by the 41 00:02:17,280 --> 00:02:20,600 Speaker 3: time I was twelve, lost to two fathers, and my 42 00:02:20,680 --> 00:02:25,919 Speaker 3: mother was battling on at thirty three with five little children. 43 00:02:26,360 --> 00:02:28,880 Speaker 1: Do you have any memories of your father cooking or 44 00:02:28,919 --> 00:02:30,040 Speaker 1: your stepfather. 45 00:02:30,160 --> 00:02:33,359 Speaker 3: I have memories of my father eat eating. Do you 46 00:02:33,440 --> 00:02:37,799 Speaker 3: what are they current buns on a Wednesday? Okay, I'm 47 00:02:37,840 --> 00:02:42,640 Speaker 3: still quite sort of. Yeah. We in those days the 48 00:02:42,680 --> 00:02:45,360 Speaker 3: bread was delivered because we lived in the country, and 49 00:02:45,440 --> 00:02:47,840 Speaker 3: the bread the baker would come around in his van 50 00:02:48,320 --> 00:02:50,960 Speaker 3: and on Wednesdays it was current bun day and you'd 51 00:02:51,000 --> 00:02:56,280 Speaker 3: get these these big, very plain buns, but with currents 52 00:02:56,280 --> 00:02:59,960 Speaker 3: in them, as their name would suggest. And I remember 53 00:03:00,800 --> 00:03:04,360 Speaker 3: him delivering and the baker delivering, and Daddy was about 54 00:03:04,400 --> 00:03:06,120 Speaker 3: to go off to work, so he was night flying 55 00:03:06,200 --> 00:03:08,600 Speaker 3: or something, so it was in his uniform and we 56 00:03:09,040 --> 00:03:13,600 Speaker 3: pinched the buns before mummy could appear, and it was 57 00:03:13,680 --> 00:03:15,600 Speaker 3: like a secret thing that we ate. We ate the 58 00:03:15,600 --> 00:03:18,840 Speaker 3: buns in secret before she could get there. And that 59 00:03:19,000 --> 00:03:22,040 Speaker 3: was a great moment that I've treasured, you know, because 60 00:03:22,040 --> 00:03:24,119 Speaker 3: it's one of the rare memories that I do have. 61 00:03:24,600 --> 00:03:29,400 Speaker 3: So this sort of sneakily eating something which perhaps shouldn't 62 00:03:29,400 --> 00:03:32,120 Speaker 3: be encouraged, but I think if your father does it, 63 00:03:32,240 --> 00:03:37,320 Speaker 3: but it was such fun. It was rebellion disobedience, which. 64 00:03:37,160 --> 00:03:38,040 Speaker 1: Was just. 65 00:03:39,480 --> 00:03:41,200 Speaker 3: It was. It was great. It's a great memory. 66 00:03:41,280 --> 00:03:42,480 Speaker 2: And food in the house. 67 00:03:42,600 --> 00:03:46,800 Speaker 3: Food in the house was. She loved cooking, and I 68 00:03:46,840 --> 00:03:49,000 Speaker 3: think it was a way it was slightly sort of 69 00:03:49,040 --> 00:03:52,400 Speaker 3: meditative for her. I think it was a way of escaping. 70 00:03:52,280 --> 00:03:54,360 Speaker 2: When her husbands were alive or after the true. 71 00:03:54,240 --> 00:03:59,160 Speaker 3: Well after after it all went, so to speak. I 72 00:03:59,200 --> 00:04:04,760 Speaker 3: think she enjoyed because it was kept her busy. It 73 00:04:04,840 --> 00:04:07,640 Speaker 3: was useful. Obviously she had to feed her children. And 74 00:04:07,680 --> 00:04:11,560 Speaker 3: she was very inventive and had grown up in Africa 75 00:04:11,760 --> 00:04:15,080 Speaker 3: and grown up in Hong Kong, and was very curious 76 00:04:15,120 --> 00:04:19,160 Speaker 3: about different flavors and curious about everything. Actually, I remember 77 00:04:19,200 --> 00:04:22,200 Speaker 3: one one year her going macrobiotic, which was a hell. 78 00:04:24,080 --> 00:04:24,400 Speaker 2: Was that. 79 00:04:26,960 --> 00:04:33,440 Speaker 3: Everything had lots and raisins. 80 00:04:33,480 --> 00:04:36,159 Speaker 2: Did she cooked food from Hong Kong or from Africa? 81 00:04:36,279 --> 00:04:38,440 Speaker 3: No, she did quite a lot. My granny lived up 82 00:04:38,440 --> 00:04:40,760 Speaker 3: the road and my granny did a lot of South 83 00:04:40,800 --> 00:04:44,160 Speaker 3: African cooking. Was she South Africa, So she has a 84 00:04:44,200 --> 00:04:47,159 Speaker 3: lot of South African And that would be things like 85 00:04:47,200 --> 00:04:50,440 Speaker 3: biboti or what they call curry, which is the most 86 00:04:50,480 --> 00:04:55,200 Speaker 3: extraordinary thing with a brilliant array of all sorts of things. 87 00:04:55,240 --> 00:04:57,799 Speaker 3: I think they called it mandalae curry or something. Anyway, 88 00:04:57,839 --> 00:05:01,440 Speaker 3: it was a sort of colonial has had been picked 89 00:05:01,480 --> 00:05:02,920 Speaker 3: up bits from all over the world. 90 00:05:02,960 --> 00:05:07,600 Speaker 1: Really, when your father and your stepfather died, did you 91 00:05:07,640 --> 00:05:10,520 Speaker 1: feel that in your mother's cooking that she you said 92 00:05:10,520 --> 00:05:11,160 Speaker 1: it was well there? 93 00:05:11,200 --> 00:05:13,800 Speaker 3: It's difficult to say. Or because I was at boarding 94 00:05:13,839 --> 00:05:16,080 Speaker 3: school most of the time, So do you remember the 95 00:05:16,120 --> 00:05:17,640 Speaker 3: food there? It was awful. 96 00:05:18,080 --> 00:05:20,920 Speaker 1: I've had anyone say that they had a great time 97 00:05:21,080 --> 00:05:22,159 Speaker 1: eating at boarding school. 98 00:05:22,240 --> 00:05:24,360 Speaker 2: No, is it you pay all this money? 99 00:05:25,000 --> 00:05:25,680 Speaker 3: I don't know. 100 00:05:25,760 --> 00:05:28,160 Speaker 2: I think America's probably the same thing, you know, they just. 101 00:05:29,839 --> 00:05:32,839 Speaker 3: What was it like when I was at prep school? 102 00:05:32,839 --> 00:05:35,440 Speaker 3: Boarding school, because because my stepfather was in the navy, 103 00:05:35,480 --> 00:05:37,200 Speaker 3: we had to be put into boarding school when we 104 00:05:37,200 --> 00:05:42,200 Speaker 3: were really little, basically eight just eight too young too. 105 00:05:42,320 --> 00:05:47,200 Speaker 3: I became institutionalized at eight and literally did not just 106 00:05:47,240 --> 00:05:49,839 Speaker 3: would not eat. And the nuns who were looking after 107 00:05:49,880 --> 00:05:51,880 Speaker 3: us were very, very sweet, and they thought all children 108 00:05:52,040 --> 00:05:57,040 Speaker 3: loved sugar, so they would put sugar in the teapots 109 00:05:57,240 --> 00:06:00,000 Speaker 3: and give us tea with sugar in it pre sweet 110 00:06:00,640 --> 00:06:04,000 Speaker 3: for breakfast. And since then I just cannot drink sweet. 111 00:06:04,520 --> 00:06:07,160 Speaker 3: Oh it's pretty well, I can't stand it. 112 00:06:07,279 --> 00:06:08,159 Speaker 2: Do you have a sweet tooth? 113 00:06:08,160 --> 00:06:14,039 Speaker 3: At all. Yes, I like current buns, current buns cake. Yeah, 114 00:06:14,120 --> 00:06:18,520 Speaker 3: I love sweet things, but I don't like hot, hot 115 00:06:18,600 --> 00:06:22,320 Speaker 3: drinks with sweet sweet drinks. I don't like sweet drinks or. 116 00:06:22,240 --> 00:06:25,920 Speaker 1: Meal times that there can be families getting together and 117 00:06:25,960 --> 00:06:28,920 Speaker 1: talking and laughing and calling things. It could be a 118 00:06:29,000 --> 00:06:31,800 Speaker 1: kind of tyranny where you had to come to the table, 119 00:06:31,880 --> 00:06:35,080 Speaker 1: you had to Yeah, that was what it was like 120 00:06:35,120 --> 00:06:38,839 Speaker 1: at school. At home, it was very, very joyous. I 121 00:06:38,880 --> 00:06:41,719 Speaker 1: could say, yeah, are there many memories of your father? 122 00:06:42,640 --> 00:06:44,360 Speaker 2: Is the food memory the one that sticks? 123 00:06:44,520 --> 00:06:47,560 Speaker 3: The food memory is a good one. There, I have 124 00:06:47,680 --> 00:06:50,200 Speaker 3: got a few. I've got a few. And actually that's 125 00:06:50,279 --> 00:06:52,559 Speaker 3: we were talking earlier about my film, My Mother's Wedding, 126 00:06:52,640 --> 00:06:56,680 Speaker 3: And that is how the idea to make a film 127 00:06:57,040 --> 00:07:00,479 Speaker 3: came to be, is because I wanted to hold on 128 00:07:00,520 --> 00:07:02,920 Speaker 3: to these memories and I wanted to make little animated 129 00:07:02,960 --> 00:07:07,159 Speaker 3: films of these memories that I have of my father 130 00:07:07,200 --> 00:07:10,480 Speaker 3: because up to five well because yeah, I was well 131 00:07:10,520 --> 00:07:12,920 Speaker 3: five and a half six, so you know, I have 132 00:07:13,240 --> 00:07:17,000 Speaker 3: maybe half a dozen little sort of vignettes that I 133 00:07:17,040 --> 00:07:20,760 Speaker 3: could little stories that I can tell, and I wanted 134 00:07:20,800 --> 00:07:23,680 Speaker 3: to give these to my siblings because they don't really 135 00:07:23,760 --> 00:07:28,040 Speaker 3: remember because I was the eldest. Yeah, so that's how 136 00:07:28,120 --> 00:07:31,280 Speaker 3: the the film came to be. And then I was 137 00:07:31,320 --> 00:07:34,760 Speaker 3: persuaded to integrate them into a larger story and make 138 00:07:34,800 --> 00:07:38,800 Speaker 3: a story about three women and it's them going home 139 00:07:39,320 --> 00:07:43,400 Speaker 3: for their mother's wedding and the shenanigans that ensue. 140 00:07:44,200 --> 00:07:46,440 Speaker 1: And when you went off on your own after Bardy school, 141 00:07:46,520 --> 00:07:49,480 Speaker 1: you came came to London. Was there a revelation of 142 00:07:49,480 --> 00:07:50,240 Speaker 1: what food could be? 143 00:07:50,360 --> 00:07:53,320 Speaker 2: Did you eat in Greek or did you really? 144 00:07:53,400 --> 00:07:55,880 Speaker 3: I mean I went to France very young, so and 145 00:07:55,960 --> 00:07:57,560 Speaker 3: I was an o pair girl. So I used to 146 00:07:57,560 --> 00:08:00,640 Speaker 3: cook for my charges. And then I learned a lot 147 00:08:00,640 --> 00:08:02,160 Speaker 3: of my friends through cookery books. 148 00:08:02,680 --> 00:08:03,760 Speaker 2: They gave you recipes. 149 00:08:03,920 --> 00:08:06,400 Speaker 3: Well, they would have recipe books in there in their 150 00:08:06,440 --> 00:08:09,920 Speaker 3: house that I would sort of browse and think, what 151 00:08:09,960 --> 00:08:13,840 Speaker 3: does appa hae me? What on earth is this? And 152 00:08:15,840 --> 00:08:19,600 Speaker 3: learn In Paris it was outside, that was outside of Paris. 153 00:08:19,600 --> 00:08:23,000 Speaker 3: And then I moved into town more. But I did 154 00:08:23,040 --> 00:08:24,880 Speaker 3: a lot of the shopping. So I did all the 155 00:08:24,920 --> 00:08:27,280 Speaker 3: market or going to the market every day. 156 00:08:28,320 --> 00:08:34,880 Speaker 1: Lots of different experience school or Yeah, I loved it. 157 00:08:35,040 --> 00:08:38,079 Speaker 1: You embraced Paris. You cooked for these children, you lived, 158 00:08:38,080 --> 00:08:41,439 Speaker 1: you went to the markets. But was there anything apart 159 00:08:41,480 --> 00:08:44,240 Speaker 1: from family? But were there foods that you missed? 160 00:08:44,360 --> 00:08:48,720 Speaker 3: Well, sort of stodgy English things I really missed. I 161 00:08:48,800 --> 00:08:53,400 Speaker 3: missed sort of pastry pastry, like suet pastry, you know, 162 00:08:53,480 --> 00:08:59,839 Speaker 3: like a beef pudding or something taking pudding delicious? 163 00:09:00,480 --> 00:09:01,480 Speaker 2: What do you like about it? 164 00:09:01,559 --> 00:09:06,360 Speaker 3: I love kidneys. Then I discovered better than steaking kidney 165 00:09:06,400 --> 00:09:10,280 Speaker 3: pudding is when you get the whole thing of kidneys 166 00:09:10,559 --> 00:09:12,880 Speaker 3: and you cook them and you blew them with mustard. 167 00:09:13,720 --> 00:09:17,199 Speaker 3: But that's French. So I got there with these longings 168 00:09:17,200 --> 00:09:20,120 Speaker 3: for these English things, and then discovered, you know, the 169 00:09:20,120 --> 00:09:22,360 Speaker 3: French way of doing it actually quite like that and 170 00:09:22,720 --> 00:09:23,200 Speaker 3: prefer it. 171 00:09:23,480 --> 00:09:24,520 Speaker 2: And I lived in Paris. 172 00:09:24,559 --> 00:09:27,600 Speaker 1: We went, I like brains' brains at all? 173 00:09:27,640 --> 00:09:28,920 Speaker 3: We see the little packets. 174 00:09:29,000 --> 00:09:31,200 Speaker 2: Guess what. We went to a butcher where he brought 175 00:09:31,280 --> 00:09:31,800 Speaker 2: up the head. 176 00:09:32,400 --> 00:09:34,160 Speaker 1: He brought it the head of the veal, and then 177 00:09:34,559 --> 00:09:36,880 Speaker 1: first time ever I was probably twenty two, and which 178 00:09:36,920 --> 00:09:39,319 Speaker 1: she said let's have brains. I said, okay, we'd have 179 00:09:39,440 --> 00:09:41,120 Speaker 1: them in a restaurant. And I went to on the 180 00:09:41,200 --> 00:09:44,160 Speaker 1: run Boucheau. There was a butcher and he brought up 181 00:09:44,160 --> 00:09:45,760 Speaker 1: the head and he took the brains out. 182 00:09:45,800 --> 00:09:47,760 Speaker 3: Oh no, that's awful. I don't I couldn't have. 183 00:09:48,600 --> 00:09:50,000 Speaker 2: Yeah, but kidneys are very good. 184 00:09:50,120 --> 00:09:52,840 Speaker 3: Kidneys are delicious, and they look they look sort of 185 00:09:54,160 --> 00:10:01,600 Speaker 3: vaguely unidentifiable in the brain, and there's little baskets they 186 00:10:01,640 --> 00:10:02,120 Speaker 3: put them in. 187 00:10:03,720 --> 00:10:05,800 Speaker 2: So just thinking about there you were in Paris. 188 00:10:06,160 --> 00:10:08,040 Speaker 1: There are so many films we could discuss and what 189 00:10:08,160 --> 00:10:10,320 Speaker 1: it was like, but of course one of the ones 190 00:10:10,400 --> 00:10:12,200 Speaker 1: your relationship with Prince. 191 00:10:13,080 --> 00:10:15,280 Speaker 2: Prince, Yeah, how did you meet him? 192 00:10:15,760 --> 00:10:19,000 Speaker 3: I auditioned for a role in his film, which was 193 00:10:19,240 --> 00:10:22,480 Speaker 3: a supporting role. He was making the film in France, 194 00:10:22,920 --> 00:10:26,439 Speaker 3: and they were looking for English speaking actresses who could 195 00:10:27,120 --> 00:10:31,120 Speaker 3: play these smaller roles and the supporting roles, and so 196 00:10:31,160 --> 00:10:34,800 Speaker 3: I trot along to the Klion Hotel do this audition, 197 00:10:34,840 --> 00:10:36,720 Speaker 3: and then suddenly there's sort of huddle behind the camera, 198 00:10:36,800 --> 00:10:39,680 Speaker 3: a lot of whispering, and they say, would you be 199 00:10:39,720 --> 00:10:43,880 Speaker 3: interested in auditioning for the lead, And I said, know, 200 00:10:43,920 --> 00:10:48,400 Speaker 3: I thought the lead had been cast. Well, so I did, 201 00:10:48,440 --> 00:10:50,480 Speaker 3: and I got the part, and I went home sort 202 00:10:50,480 --> 00:10:54,520 Speaker 3: of slightly reeling from all of that, and the phone 203 00:10:54,600 --> 00:10:57,800 Speaker 3: rang and it was them saying, Prince wants to meet you. 204 00:10:58,320 --> 00:11:01,440 Speaker 3: I mean, this was just insane for me. I was eight, 205 00:11:01,760 --> 00:11:05,560 Speaker 3: what was it, twenty three, So the idea that this man, 206 00:11:06,559 --> 00:11:12,960 Speaker 3: this god du Midieu wanted to meet me, it was 207 00:11:13,040 --> 00:11:14,720 Speaker 3: just extraordinary. 208 00:11:14,920 --> 00:11:16,000 Speaker 2: And you became friends. 209 00:11:16,080 --> 00:11:20,440 Speaker 3: We became friends. I mean, it was it was very 210 00:11:20,480 --> 00:11:22,640 Speaker 3: different from me, you know, it was quite difficult to 211 00:11:22,679 --> 00:11:26,560 Speaker 3: be He was such a genius, I mean, a proper genius, 212 00:11:27,160 --> 00:11:31,440 Speaker 3: played so many instruments, had his entourage, he had this 213 00:11:32,000 --> 00:11:35,400 Speaker 3: whole thing going on which was sort of a big 214 00:11:35,600 --> 00:11:40,080 Speaker 3: rampart around him of people and managers and all this 215 00:11:40,200 --> 00:11:42,480 Speaker 3: kind of thing. So it's quite difficult to get to 216 00:11:42,559 --> 00:11:47,000 Speaker 3: know the guy. And we were children, I mean, not 217 00:11:47,080 --> 00:11:49,240 Speaker 3: we're children. We weren't. We weren't children. You can't say 218 00:11:49,240 --> 00:11:52,680 Speaker 3: we were children. But virtually twenty three. He was twenty four. 219 00:11:52,720 --> 00:11:56,040 Speaker 3: I was twenty three, and he'd been given this enormous 220 00:11:56,080 --> 00:12:01,000 Speaker 3: production with these Oscar winning head of departments, and it 221 00:12:01,080 --> 00:12:06,160 Speaker 3: was all huge. And he was a musician, you know, 222 00:12:06,160 --> 00:12:08,600 Speaker 3: and he was very creative, and he had lots of ideas. 223 00:12:09,520 --> 00:12:13,320 Speaker 3: He would watch seventies sort of seventies B films, Italian 224 00:12:13,360 --> 00:12:17,760 Speaker 3: made B films, all dubbed really really badly. He loved those. 225 00:12:18,360 --> 00:12:20,000 Speaker 3: But we did become friends. 226 00:12:20,080 --> 00:12:20,840 Speaker 2: And he didn't. 227 00:12:21,040 --> 00:12:23,960 Speaker 3: No, he did not eat. I remember going to a 228 00:12:24,000 --> 00:12:27,440 Speaker 3: restaurant with him in Nice. It was very late at 229 00:12:27,480 --> 00:12:31,120 Speaker 3: night and he'd managed to get it opened for us. Anyway, 230 00:12:31,160 --> 00:12:34,720 Speaker 3: we go in. The whole place is empty, and he 231 00:12:34,760 --> 00:12:37,560 Speaker 3: sits down and I take a look at the menu, 232 00:12:37,600 --> 00:12:40,400 Speaker 3: get awfully over excited about what's on the menu. This 233 00:12:40,520 --> 00:12:43,600 Speaker 3: looks great, and he says, no, I just want an omelet. 234 00:12:43,760 --> 00:12:46,080 Speaker 3: Can you just make me an omelet nice and greasy? 235 00:12:46,960 --> 00:12:52,559 Speaker 3: And it was so disappointing. I think that eating is 236 00:12:52,720 --> 00:12:56,600 Speaker 3: one of the most basic privileges and joys that we have, 237 00:12:56,880 --> 00:13:00,439 Speaker 3: so let's just do it. Yeah, that's great. 238 00:13:05,840 --> 00:13:08,960 Speaker 1: The River Cafe Cafe are all day space and just 239 00:13:09,040 --> 00:13:12,880 Speaker 1: steps away from the restaurant. Is now open in the 240 00:13:12,960 --> 00:13:17,439 Speaker 1: morning an Italian breakfast with cornetti, ciambella and crostada from 241 00:13:17,440 --> 00:13:20,839 Speaker 1: our pastry kitchen. In the afternoon, ice creamed coops and 242 00:13:20,960 --> 00:13:26,800 Speaker 1: River Cafe classic desserts. We have sharing plates Salumi, misti, mozzarella, brusqueto, 243 00:13:26,880 --> 00:13:30,520 Speaker 1: red and yellow peppers, fortello, tonato and more. Come in 244 00:13:30,559 --> 00:13:33,679 Speaker 1: the evening for cocktails with our resident pianist in the bar. 245 00:13:34,400 --> 00:13:47,360 Speaker 1: No need to book see you here. You could start 246 00:13:48,040 --> 00:13:50,400 Speaker 1: if you could read the recipe you chose. Oh yeah, 247 00:13:50,520 --> 00:13:54,040 Speaker 1: the recue shows from cookbook one, the first cook. 248 00:13:53,960 --> 00:13:57,600 Speaker 3: I think it is. My copy is extremely battered and 249 00:13:57,640 --> 00:14:00,320 Speaker 3: held together by tape, so it must be quite old. 250 00:14:00,559 --> 00:14:02,120 Speaker 2: It's a nice way to look at a cookbooks. 251 00:14:02,240 --> 00:14:03,920 Speaker 3: I know. I love it, and I love it when 252 00:14:03,920 --> 00:14:06,760 Speaker 3: they've got sort of slightly crusty pages and a stain, 253 00:14:06,920 --> 00:14:08,920 Speaker 3: and you know this is your favorite because it's spattered 254 00:14:08,960 --> 00:14:09,800 Speaker 3: with something. 255 00:14:10,240 --> 00:14:11,680 Speaker 2: You have a chocolate cake from. 256 00:14:13,679 --> 00:14:15,760 Speaker 1: A cookbook and we had it Rosen, I had it, 257 00:14:15,800 --> 00:14:20,280 Speaker 1: and honestly, there is so much chocolate page you really 258 00:14:20,320 --> 00:14:21,600 Speaker 1: can't read the recipe. 259 00:14:21,720 --> 00:14:24,720 Speaker 3: So here we are. Okay, So this is pork cooked 260 00:14:24,720 --> 00:14:27,200 Speaker 3: in milk, which sounds awful, but it is the most 261 00:14:27,200 --> 00:14:31,840 Speaker 3: delicious thing. So it's one two kilo boned pork loin 262 00:14:32,400 --> 00:14:36,720 Speaker 3: rind and fat room very important, two tablespoons and olive oil, 263 00:14:37,120 --> 00:14:41,480 Speaker 3: fifty grams of unsalted butter, five garlic cloves peeled in half, 264 00:14:42,040 --> 00:14:44,720 Speaker 3: a large handl of fresh sage leaves. I love sage. 265 00:14:45,440 --> 00:14:48,560 Speaker 3: It's just my favorite, isn't it. Yeah? I love it. 266 00:14:48,720 --> 00:14:51,120 Speaker 3: One and a half liters of milk and the pared 267 00:14:51,200 --> 00:14:54,320 Speaker 3: rind of three lemons with the pith removed. I like 268 00:14:54,440 --> 00:14:58,040 Speaker 3: scratching the pith off lemon peel as well. Strange things 269 00:14:58,080 --> 00:15:01,120 Speaker 3: one gets up to in the kitchen. So generously season 270 00:15:01,200 --> 00:15:03,800 Speaker 3: the pork. Heat the olive oil in a saucepan that's 271 00:15:03,840 --> 00:15:06,160 Speaker 3: large enough to hold the pork. Brown the meat on 272 00:15:06,200 --> 00:15:10,080 Speaker 3: all sides and then remove. Pour away the fat. Melt 273 00:15:10,120 --> 00:15:11,960 Speaker 3: the butter in the pan and add garlic with the 274 00:15:12,000 --> 00:15:15,400 Speaker 3: sage leaves. Before the garlic begins to color, return the 275 00:15:15,440 --> 00:15:18,840 Speaker 3: pork in a separate pan. Heat the milk to warm 276 00:15:18,880 --> 00:15:21,680 Speaker 3: but not boiling. Add enough to come to three quarters 277 00:15:21,680 --> 00:15:26,280 Speaker 3: of the way up the pork. Bring gently to a boil. 278 00:15:26,720 --> 00:15:28,960 Speaker 3: You have to be quite careful because it over boils 279 00:15:29,040 --> 00:15:30,160 Speaker 3: quite quickly. 280 00:15:30,040 --> 00:15:30,800 Speaker 2: And it goes over. 281 00:15:31,000 --> 00:15:34,960 Speaker 3: Yeah, Add the lemon rind and reduce the heat. Place 282 00:15:34,960 --> 00:15:38,040 Speaker 3: the lid on the pan slightly askew, and very slowly 283 00:15:38,080 --> 00:15:41,560 Speaker 3: simmer for about two hours. And resist the temptation to 284 00:15:41,600 --> 00:15:45,480 Speaker 3: disturb the meat. That's also very important. When the pork 285 00:15:45,600 --> 00:15:48,840 Speaker 3: is cooked, the milk will have curdled into beige nuggets. 286 00:15:49,800 --> 00:15:53,560 Speaker 3: Carefully remove the meat, slice it quickly, and spoon over 287 00:15:53,600 --> 00:15:56,200 Speaker 3: the sauce. That is yummy. 288 00:15:56,200 --> 00:15:58,600 Speaker 1: This is yummy, and the thing that you don't. One 289 00:15:58,600 --> 00:16:00,120 Speaker 1: of the reasons you don't want to disturb the me 290 00:16:00,400 --> 00:16:03,240 Speaker 1: then you disturbed the curts. Yes, because it's all of 291 00:16:03,320 --> 00:16:07,080 Speaker 1: sticky and yeah, and it's a very Tuscan dish. 292 00:16:07,440 --> 00:16:10,280 Speaker 3: I haven't ever really lived in Italy, but I've spent 293 00:16:10,320 --> 00:16:13,160 Speaker 3: a lot of time there when I was living in France. 294 00:16:13,160 --> 00:16:15,680 Speaker 3: Because I lived in France for forty two years, we 295 00:16:15,800 --> 00:16:20,640 Speaker 3: would spend every summer all August in Italy. And because 296 00:16:20,680 --> 00:16:23,240 Speaker 3: the French film industry is quite closely linked to the 297 00:16:23,240 --> 00:16:25,720 Speaker 3: Italian film industry, we do quite a lot of co 298 00:16:25,840 --> 00:16:27,080 Speaker 3: productions and things like that. 299 00:16:28,480 --> 00:16:29,840 Speaker 2: When you were in Paris, did you go out to 300 00:16:29,880 --> 00:16:30,680 Speaker 2: restaurants a lot? 301 00:16:31,000 --> 00:16:34,480 Speaker 3: Quite a lot? But there again, you know, I I'm 302 00:16:34,600 --> 00:16:37,840 Speaker 3: very happy cooking in Paris because of because I liked 303 00:16:37,920 --> 00:16:42,040 Speaker 3: being able to just run downstairs and buy really great 304 00:16:42,080 --> 00:16:45,920 Speaker 3: stuff so easily. The man I married and had children 305 00:16:46,000 --> 00:16:50,880 Speaker 3: with was it's I think obsessed is not the wrong word. 306 00:16:51,120 --> 00:16:54,240 Speaker 3: I think it's it's not far off that, but really 307 00:16:54,280 --> 00:17:00,520 Speaker 3: really really interested in food, food provenance, food quality, you know. 308 00:17:00,560 --> 00:17:03,480 Speaker 1: And he loves to eat, and his family brought him up, 309 00:17:03,560 --> 00:17:09,360 Speaker 1: and his family that they've been married into a French family, a. 310 00:17:09,320 --> 00:17:13,360 Speaker 3: French Jewish family. So I got a whole new thing 311 00:17:14,040 --> 00:17:19,480 Speaker 3: with with Eastern European food, you know, the filter fish 312 00:17:19,600 --> 00:17:22,919 Speaker 3: and the bleanies, with the you know, and it was 313 00:17:23,200 --> 00:17:25,919 Speaker 3: all such a treat and an eye opener, and I 314 00:17:26,000 --> 00:17:30,040 Speaker 3: loved all of that. His granny, my ex husband, franst 315 00:17:30,080 --> 00:17:34,000 Speaker 3: While Franti's granny was a very good cook, and she 316 00:17:34,320 --> 00:17:39,760 Speaker 3: longed for her Polish Jewish Polish food and taught me 317 00:17:39,800 --> 00:17:41,439 Speaker 3: how to do good filter fish. Taught me how to 318 00:17:41,480 --> 00:17:45,000 Speaker 3: do chickens stich filter fish. Yeah, I have done. I mean, 319 00:17:45,000 --> 00:17:46,920 Speaker 3: I have got the recipe somewhere. 320 00:17:47,480 --> 00:17:52,119 Speaker 1: I grew up with that foods were from Hungary and 321 00:17:52,200 --> 00:17:56,240 Speaker 1: from Russia and first of immigrants coming, that wave of immigrants, 322 00:17:56,240 --> 00:17:56,640 Speaker 1: and that. 323 00:17:57,080 --> 00:18:00,200 Speaker 3: I just lived with them. And his other granny taught 324 00:18:00,200 --> 00:18:05,000 Speaker 3: me how to make cheese blintzes deliciousness. And every Saturday 325 00:18:05,080 --> 00:18:07,399 Speaker 3: we would go. It was such a cultural sort of 326 00:18:07,440 --> 00:18:10,639 Speaker 3: shock to me. We would go to this tiny, tiny, 327 00:18:10,720 --> 00:18:14,280 Speaker 3: tiny little restaurant with about four or five tables in 328 00:18:14,359 --> 00:18:17,919 Speaker 3: the seventh on the corner of the Rusandra Migue. I 329 00:18:17,920 --> 00:18:19,760 Speaker 3: can't remember the name of the lady who ran it, 330 00:18:20,520 --> 00:18:25,040 Speaker 3: but she was a survivor and had had her tattoo, 331 00:18:25,800 --> 00:18:28,439 Speaker 3: her sleeves rolled up her tattoo. She was older, she 332 00:18:28,480 --> 00:18:35,240 Speaker 3: was already Yeah, And we would have bleanies and smoked 333 00:18:35,240 --> 00:18:44,040 Speaker 3: salmon and egg salmon. We'd have that and little shots 334 00:18:44,080 --> 00:18:48,560 Speaker 3: of vodka every Saturday with his with his paternal his 335 00:18:48,680 --> 00:18:52,680 Speaker 3: maternal grandmother. So it was really a sort of ritual 336 00:18:53,040 --> 00:18:58,280 Speaker 3: and a celebration and a kind of claiming of something 337 00:18:58,320 --> 00:19:00,640 Speaker 3: which was which I didn't really know tis at the time. 338 00:19:00,680 --> 00:19:03,160 Speaker 3: It was just something that we did on a Saturday morning. 339 00:19:04,240 --> 00:19:05,439 Speaker 3: But I loved it, loved it. 340 00:19:05,480 --> 00:19:08,480 Speaker 1: And also I think again it goes back to grandmothers 341 00:19:08,520 --> 00:19:10,480 Speaker 1: and history and memories. 342 00:19:10,560 --> 00:19:13,280 Speaker 2: And they came to Paris as a way of escaping. 343 00:19:13,359 --> 00:19:16,639 Speaker 3: Yeah, they were escaping. Well they different different parts of 344 00:19:16,640 --> 00:19:21,160 Speaker 3: different families, but a lot of them came to escape 345 00:19:20,880 --> 00:19:26,119 Speaker 3: the Nazi regime and others came to escape the programs 346 00:19:26,200 --> 00:19:28,080 Speaker 3: from the North. 347 00:19:29,560 --> 00:19:32,639 Speaker 2: And then you had your own children, children. What was 348 00:19:32,680 --> 00:19:33,199 Speaker 2: that like? 349 00:19:33,520 --> 00:19:34,760 Speaker 3: That was a mixture babies. 350 00:19:34,800 --> 00:19:37,199 Speaker 1: And I had a baby in Paris. I was at 351 00:19:37,200 --> 00:19:40,000 Speaker 1: the clinic Belvedere, very smart. It was really now, I 352 00:19:40,080 --> 00:19:45,160 Speaker 1: was in Madame. It was like it was like staying 353 00:19:45,160 --> 00:19:48,359 Speaker 1: at the writ. I did your husband cook? 354 00:19:49,320 --> 00:19:52,240 Speaker 3: He was obsessed really, but he would travel and you know, 355 00:19:52,280 --> 00:19:55,880 Speaker 3: he traveled across Paris for a tomato, so he would 356 00:19:56,080 --> 00:19:58,200 Speaker 3: he would do the source to do lots of shopping out. 357 00:19:58,359 --> 00:20:01,440 Speaker 1: So you would bring up these three children in Paris 358 00:20:01,600 --> 00:20:03,800 Speaker 1: acting when they were growing up. 359 00:20:03,760 --> 00:20:09,560 Speaker 3: Or no, I started acting. Well, gosh, this sounds awful. 360 00:20:09,600 --> 00:20:13,840 Speaker 3: When my first child was born, well, I was actually 361 00:20:13,880 --> 00:20:18,480 Speaker 3: pregnant when when I shot what was it called a 362 00:20:18,520 --> 00:20:21,720 Speaker 3: handful of dust? Do you remember? That was great? There's 363 00:20:21,760 --> 00:20:25,720 Speaker 3: a pork pie in there. There's a pork pie or 364 00:20:25,840 --> 00:20:28,399 Speaker 3: beef pie. And I had to go and I was broke, 365 00:20:28,480 --> 00:20:30,520 Speaker 3: and I had to go and ask the pie stand 366 00:20:30,560 --> 00:20:35,080 Speaker 3: man for I have a pie, please, pork or beef. 367 00:20:36,560 --> 00:20:36,800 Speaker 2: Pork. 368 00:20:36,880 --> 00:20:41,960 Speaker 3: I think probably because it was cheating. Every time. Every 369 00:20:42,000 --> 00:20:44,960 Speaker 3: time my siblings saw it, they'd weep. 370 00:20:46,880 --> 00:20:48,919 Speaker 2: Because they thought I was hungry. 371 00:20:50,240 --> 00:20:54,080 Speaker 3: You were, so I was acting with I was carrying 372 00:20:54,119 --> 00:20:58,400 Speaker 3: Hannah while I was acting. Elder made it quite difficult 373 00:20:58,440 --> 00:21:01,280 Speaker 3: with girdles and things. And when she was only about 374 00:21:01,320 --> 00:21:04,200 Speaker 3: three weeks old, I took her on her first aeroplane 375 00:21:04,200 --> 00:21:07,560 Speaker 3: flight and brought her to London to do promotion for 376 00:21:07,600 --> 00:21:10,960 Speaker 3: the film. And in fact, in the first night I 377 00:21:10,960 --> 00:21:15,000 Speaker 3: remember it was Phoebe child Starris's wife, Phoebe. We both 378 00:21:15,040 --> 00:21:17,439 Speaker 3: had children at the same time because Matilda is the 379 00:21:17,480 --> 00:21:20,119 Speaker 3: same age as Hannah, and we parked them in a 380 00:21:20,359 --> 00:21:23,120 Speaker 3: It was for the first night we were both nursing 381 00:21:23,119 --> 00:21:27,560 Speaker 3: our children. We had to rush back mid premiere plug 382 00:21:27,600 --> 00:21:31,600 Speaker 3: our babies in. Yeah, and unplugged them and rushed back. 383 00:21:32,680 --> 00:21:33,280 Speaker 3: It was fine. 384 00:21:33,400 --> 00:21:37,160 Speaker 2: It was such fun. Babies and paras sounds. 385 00:21:37,400 --> 00:21:41,560 Speaker 3: Completely you have to be. So it was so complicated 386 00:21:41,640 --> 00:21:46,679 Speaker 3: to be sort of film actress on one side promoting 387 00:21:46,760 --> 00:21:49,919 Speaker 3: something and glamorous as you possibly could manage, and on 388 00:21:49,960 --> 00:21:54,879 Speaker 3: the other side, you know, mummy and nursing, and it 389 00:21:55,000 --> 00:21:59,640 Speaker 3: required great sort of agility, brain agility. 390 00:21:59,720 --> 00:22:07,600 Speaker 1: Really, if you like listening to Ruthie's Table four, would 391 00:22:07,680 --> 00:22:11,679 Speaker 1: you please make sure to rate and review the podcast 392 00:22:11,760 --> 00:22:16,240 Speaker 1: on the iHeartRadio app, Apple Podcasts, O, wherever you get 393 00:22:16,280 --> 00:22:17,360 Speaker 1: your podcasts. 394 00:22:17,840 --> 00:22:18,240 Speaker 2: Thank you. 395 00:22:23,720 --> 00:22:26,879 Speaker 1: We will have a moment on slow horses. Yeah, you know, 396 00:22:27,040 --> 00:22:30,080 Speaker 1: we love I love slow horses. I have to say 397 00:22:30,119 --> 00:22:33,000 Speaker 1: you can hear my voice that I'm addicted. I love 398 00:22:33,040 --> 00:22:35,600 Speaker 1: it and I think about I see you in it 399 00:22:36,119 --> 00:22:39,760 Speaker 1: and and Gary Oldman, and it just feels like is 400 00:22:39,800 --> 00:22:41,520 Speaker 1: it a good crew to be working in a. 401 00:22:41,600 --> 00:22:44,080 Speaker 3: Great I mean we've been working together. 402 00:22:44,119 --> 00:22:46,840 Speaker 2: Now. Did you know him before Gary? 403 00:22:46,960 --> 00:22:49,920 Speaker 3: Yeah, yeah, because we did The Darkest Arch, of. 404 00:22:49,800 --> 00:22:52,480 Speaker 2: Course you did. Yeah, the Churchill. Yeah. Did you know 405 00:22:52,600 --> 00:22:54,359 Speaker 2: from the first day that you were going this was 406 00:22:54,400 --> 00:22:55,120 Speaker 2: something that. 407 00:22:55,040 --> 00:22:57,840 Speaker 3: You well, when I read the script, the first the 408 00:22:57,840 --> 00:23:01,280 Speaker 3: pilot script, this is really go Had you read the books? 409 00:23:01,640 --> 00:23:01,840 Speaker 2: No? 410 00:23:02,040 --> 00:23:06,240 Speaker 3: I haven't. Yeah, I didn't know the stories. Particularly, I've 411 00:23:06,280 --> 00:23:09,320 Speaker 3: been longing stability and not tearing around the world and 412 00:23:09,480 --> 00:23:11,640 Speaker 3: being able to sleep in the same bed for more 413 00:23:11,680 --> 00:23:14,880 Speaker 3: than two weeks. Oh, bliss. And this is that sort 414 00:23:14,880 --> 00:23:17,040 Speaker 3: of job. You know. It's the same people behind the 415 00:23:17,040 --> 00:23:19,840 Speaker 3: camera for four years. It's been the same, same people 416 00:23:19,920 --> 00:23:23,200 Speaker 3: in makeup, same people, and you get to so much 417 00:23:23,400 --> 00:23:26,960 Speaker 3: life happens in those four years. People have died, people 418 00:23:26,960 --> 00:23:31,160 Speaker 3: have been born, people have got divorced, people have got married. 419 00:23:31,440 --> 00:23:34,080 Speaker 3: And this year we've had two weddings. We had Jack's wedding, 420 00:23:34,240 --> 00:23:37,080 Speaker 3: my wed wedding. Yeah, what did you have for your wedding? 421 00:23:37,480 --> 00:23:40,720 Speaker 3: Tell me about the wedding day. The wedding day, Okay, 422 00:23:40,840 --> 00:23:46,399 Speaker 3: so we had coronation chicken. Ah. I know, it was 423 00:23:46,400 --> 00:23:51,040 Speaker 3: a treat. It was absolutely delicious, and she made little time. 424 00:23:52,000 --> 00:23:53,200 Speaker 3: It was up in Rutland. 425 00:23:53,480 --> 00:23:54,760 Speaker 2: Is that where's family is? 426 00:23:54,960 --> 00:23:55,120 Speaker 3: Yeah? 427 00:23:55,960 --> 00:23:56,200 Speaker 1: Do you know? 428 00:23:57,000 --> 00:24:01,399 Speaker 3: For my wedding present, my sister got all the family 429 00:24:01,520 --> 00:24:05,400 Speaker 3: recipes that my mother had collected from my great grandmother 430 00:24:05,640 --> 00:24:08,800 Speaker 3: in Scotland to the other one in wherever, I mean, 431 00:24:08,880 --> 00:24:13,480 Speaker 3: all over the place, and scanned them all and made 432 00:24:13,480 --> 00:24:15,520 Speaker 3: them all into a book, photographed them, and then we 433 00:24:15,680 --> 00:24:16,720 Speaker 3: gave us all a book. 434 00:24:16,560 --> 00:24:19,160 Speaker 2: At a great presence. It's a fantastic It's a history, 435 00:24:19,200 --> 00:24:19,760 Speaker 2: isn't it that? 436 00:24:20,119 --> 00:24:24,879 Speaker 1: It's a biography and memoir recipes. It's your mother's, your grandmother's, 437 00:24:24,960 --> 00:24:26,040 Speaker 1: my mother and my grandmother, my. 438 00:24:26,080 --> 00:24:31,040 Speaker 3: Great grandmother, grandmother and on both sides, on both sides. Yeah. 439 00:24:31,520 --> 00:24:33,200 Speaker 3: But I love to cook, do you yeah? 440 00:24:33,720 --> 00:24:34,280 Speaker 2: Tell me about it? 441 00:24:34,359 --> 00:24:36,800 Speaker 3: What do you I have to say? I'm out of 442 00:24:36,840 --> 00:24:39,760 Speaker 3: practice now and I longed to get going again. And 443 00:24:39,840 --> 00:24:42,360 Speaker 3: there are places that I like to cook in. For instance, 444 00:24:43,040 --> 00:24:46,840 Speaker 3: we have a sort of family house in Burgundy, and 445 00:24:47,000 --> 00:24:51,760 Speaker 3: I love to cook in that kitchen because it's really 446 00:24:51,800 --> 00:24:55,200 Speaker 3: well organized, even though you would probably wouldn't say that, 447 00:24:55,440 --> 00:24:57,240 Speaker 3: no one else would say that. But I know exactly 448 00:24:57,240 --> 00:24:59,040 Speaker 3: where everything is. I know where the lids are and 449 00:24:59,840 --> 00:25:02,200 Speaker 3: the big lid and the small lid, and we collected 450 00:25:02,440 --> 00:25:07,400 Speaker 3: from various sort of sales, auction, house sales or whatever, 451 00:25:07,440 --> 00:25:11,280 Speaker 3: you know, junk sales, good pans, you know, cast iron pans, 452 00:25:11,320 --> 00:25:15,400 Speaker 3: clean them up, use them. Very few things we bought 453 00:25:15,520 --> 00:25:18,200 Speaker 3: new in that house, and it's all sort of gathered. 454 00:25:18,920 --> 00:25:20,639 Speaker 3: And then there's the granny stuff, you know, when the 455 00:25:20,680 --> 00:25:22,879 Speaker 3: granny died, then we got all this other stuff. And 456 00:25:23,680 --> 00:25:27,000 Speaker 3: so I've got plenty, lots and lots and lots of utensils. 457 00:25:27,119 --> 00:25:30,119 Speaker 3: And then of course the you go to the market 458 00:25:30,200 --> 00:25:34,200 Speaker 3: there and it's just unbelievably delicious, So I just want 459 00:25:34,240 --> 00:25:35,080 Speaker 3: to buy everything. 460 00:25:35,760 --> 00:25:41,919 Speaker 2: It's in what is the regional food of burger? 461 00:25:42,040 --> 00:25:45,040 Speaker 3: What are they They do it well, obviously snails, and 462 00:25:45,240 --> 00:25:48,080 Speaker 3: they do a lot of gibu, and they do of 463 00:25:48,840 --> 00:25:52,920 Speaker 3: what'sbi in English game, lots of cheesy things. 464 00:25:54,200 --> 00:25:56,160 Speaker 2: So what do you cook? When you do you cook? 465 00:25:56,240 --> 00:25:57,880 Speaker 2: Do you have things that you go to straight away 466 00:25:57,920 --> 00:25:58,600 Speaker 2: when you get there? 467 00:26:01,840 --> 00:26:05,760 Speaker 3: I liked cooking. I like cooking. My favorite thing to 468 00:26:05,840 --> 00:26:09,880 Speaker 3: cook in that kitchen of all is a pantadoshu, which 469 00:26:09,960 --> 00:26:14,920 Speaker 3: is guinea fowl cooked in cabbage. Do it whole, do 470 00:26:15,040 --> 00:26:18,000 Speaker 3: it in a cocotte. And I caught it the cabbage, 471 00:26:18,040 --> 00:26:20,400 Speaker 3: branche it and then I pack it round the round 472 00:26:20,440 --> 00:26:21,040 Speaker 3: the guinea fowl. 473 00:26:21,560 --> 00:26:22,720 Speaker 2: I haven't made that for years. 474 00:26:22,800 --> 00:26:23,440 Speaker 3: It's so good. 475 00:26:23,520 --> 00:26:24,000 Speaker 2: I love that. 476 00:26:24,240 --> 00:26:28,000 Speaker 1: Yeah, I did it with pheasant as well, very much 477 00:26:28,080 --> 00:26:32,080 Speaker 1: and cabbage. Thanks for really good. So I think if 478 00:26:32,119 --> 00:26:34,640 Speaker 1: we're talking about actually it's nice because we're talking about 479 00:26:34,680 --> 00:26:37,479 Speaker 1: food and family and food and friends. And so if 480 00:26:37,520 --> 00:26:40,199 Speaker 1: I were to ask you, Kristen Scott Thomas, for your 481 00:26:40,320 --> 00:26:43,320 Speaker 1: last question, and I hope you do this again, if 482 00:26:43,359 --> 00:26:47,000 Speaker 1: you needed comfort from food, was there a food. 483 00:26:46,840 --> 00:26:47,359 Speaker 2: You would go to? 484 00:26:47,680 --> 00:26:51,560 Speaker 3: There is, and there are. There are actually two versions 485 00:26:51,600 --> 00:26:53,800 Speaker 3: of it, because there's a French version and there's an 486 00:26:53,840 --> 00:26:56,520 Speaker 3: English version. So I'll start with the English version because 487 00:26:56,520 --> 00:26:57,320 Speaker 3: it's the oldest. 488 00:26:57,880 --> 00:26:58,639 Speaker 2: But that is. 489 00:27:00,160 --> 00:27:05,960 Speaker 3: Very strong brown bread, big thick slice of it, and 490 00:27:06,119 --> 00:27:10,320 Speaker 3: some good butter and a cup of tea. That's heaven 491 00:27:10,480 --> 00:27:14,800 Speaker 3: for me. And the French version of that is just 492 00:27:14,920 --> 00:27:19,440 Speaker 3: slight upgrade. Basically half a pint of beer, a half 493 00:27:19,480 --> 00:27:22,679 Speaker 3: a baguette, good butter, slice of ham and corniche. You've 494 00:27:22,680 --> 00:27:24,200 Speaker 3: got to have Connie shan but what are they called 495 00:27:24,200 --> 00:27:24,960 Speaker 3: an English Connie? 496 00:27:25,240 --> 00:27:28,880 Speaker 2: Picklesskins? 497 00:27:28,880 --> 00:27:32,560 Speaker 3: You got to have the gurkins, and that's happiness. Definitely, well, 498 00:27:32,600 --> 00:27:33,440 Speaker 3: thank you very much. 499 00:27:33,600 --> 00:27:34,520 Speaker 2: That's really nice. 500 00:27:34,840 --> 00:27:35,159 Speaker 1: Thank you. 501 00:27:35,760 --> 00:27:36,639 Speaker 2: Is there anything that you 502 00:27:38,320 --> 00:27:40,399 Speaker 3: Like not everybody gets around