WEBVTT - Kristin Scott Thomas 0:00:00.120 --> 0:00:02.200 This episode is brought to you by Me and M, 0:00:02.320 --> 0:00:05.640 the British modern luxury clothing label designed for busy women. 0:00:06.160 --> 0:00:09.360 Founded and designed in London. Me and M is about 0:00:09.440 --> 0:00:13.000 intelligence style. Much thought and care are put into the 0:00:13.039 --> 0:00:16.680 design process, so every piece is flattering, functional and made 0:00:16.760 --> 0:00:19.560 to last forever. Me and M is well known for 0:00:19.600 --> 0:00:22.040 its trousers and how I got to know the brand. 0:00:22.560 --> 0:00:25.119 It's my go to for styles that are comfortable enough 0:00:25.160 --> 0:00:28.520 to wear in the kitchen or the restaurant, also polished 0:00:28.600 --> 0:00:32.040 enough for meetings. Me and M is available online and 0:00:32.080 --> 0:00:35.760 in stores across London, Edinburgh, New York. If you're in London, 0:00:35.800 --> 0:00:39.040 I'd really recommend heading to their beautiful, brand new flagship 0:00:39.080 --> 0:00:42.480 store in Marlevin, which opens on the twenty ninth of October. 0:00:48.320 --> 0:00:51.920 Sometimes a brilliant actor plays who they are and sometimes 0:00:51.960 --> 0:00:54.920 who they are not The world knows. My friend Kristin 0:00:55.000 --> 0:00:58.400 Scott Thomas as a brilliant actor, often playing characters who 0:00:58.400 --> 0:01:02.040 are strong, steely, and to turn Fiona and Four Weddings 0:01:02.040 --> 0:01:04.679 and a Funeral, Catherine and the English Patient, and most 0:01:04.720 --> 0:01:08.600 recently Diana Taverner and Sell Horses. She is strong, steally 0:01:08.680 --> 0:01:12.200 and determined, but she is also warm, she's funny, and 0:01:12.240 --> 0:01:13.120 she's empathetic. 0:01:13.480 --> 0:01:14.319 A rare woman. 0:01:14.880 --> 0:01:18.080 Sitting here today in the River Cafe, Kristin is basking 0:01:18.080 --> 0:01:20.080 in love and the joy of just a few weeks 0:01:20.120 --> 0:01:24.520 ago marrying the editor and my friend John Michalswaite. Kristin 0:01:24.640 --> 0:01:27.360 loves good food. In fact, the last time I saw 0:01:27.360 --> 0:01:31.040 her perform in the theater, I greeted her backstage, I'm 0:01:31.080 --> 0:01:34.800 in awe of your performance, Kristin, I said, good to know, Ruthie, 0:01:34.800 --> 0:01:37.640 but I'm starving. Let's have something delicious for dinner. 0:01:37.880 --> 0:01:38.560 A rare woman. 0:01:38.720 --> 0:01:43.120 Indeed, So the beginning, at the beginning. So you grew 0:01:43.200 --> 0:01:46.440 up your parents, four sisters and brothers. 0:01:46.520 --> 0:01:50.480 Yes, I have two sisters and two brothers, and my 0:01:50.600 --> 0:01:54.560 mother brought us up by herself, mostly because my father 0:01:54.760 --> 0:01:58.680 was in the Navy and was killed in an accident. 0:01:59.560 --> 0:02:03.080 And he was a pilot, you know, he flew planes 0:02:03.080 --> 0:02:08.200 for the Navy. And then my little and after his death, 0:02:08.240 --> 0:02:10.280 my little brother was born, and then my mother married 0:02:10.320 --> 0:02:12.880 again to another pilot. She had a child with him, 0:02:12.960 --> 0:02:17.280 and then he was also killed. So yeah, by the 0:02:17.280 --> 0:02:20.600 time I was twelve, lost to two fathers, and my 0:02:20.680 --> 0:02:25.919 mother was battling on at thirty three with five little children. 0:02:26.360 --> 0:02:28.880 Do you have any memories of your father cooking or 0:02:28.919 --> 0:02:30.040 your stepfather. 0:02:30.160 --> 0:02:33.359 I have memories of my father eat eating. Do you 0:02:33.440 --> 0:02:37.799 what are they current buns on a Wednesday? Okay, I'm 0:02:37.840 --> 0:02:42.640 still quite sort of. Yeah. We in those days the 0:02:42.680 --> 0:02:45.360 bread was delivered because we lived in the country, and 0:02:45.440 --> 0:02:47.840 the bread the baker would come around in his van 0:02:48.320 --> 0:02:50.960 and on Wednesdays it was current bun day and you'd 0:02:51.000 --> 0:02:56.280 get these these big, very plain buns, but with currents 0:02:56.280 --> 0:02:59.960 in them, as their name would suggest. And I remember 0:03:00.800 --> 0:03:04.360 him delivering and the baker delivering, and Daddy was about 0:03:04.400 --> 0:03:06.120 to go off to work, so he was night flying 0:03:06.200 --> 0:03:08.600 or something, so it was in his uniform and we 0:03:09.040 --> 0:03:13.600 pinched the buns before mummy could appear, and it was 0:03:13.680 --> 0:03:15.600 like a secret thing that we ate. We ate the 0:03:15.600 --> 0:03:18.840 buns in secret before she could get there. And that 0:03:19.000 --> 0:03:22.040 was a great moment that I've treasured, you know, because 0:03:22.040 --> 0:03:24.119 it's one of the rare memories that I do have. 0:03:24.600 --> 0:03:29.400 So this sort of sneakily eating something which perhaps shouldn't 0:03:29.400 --> 0:03:32.120 be encouraged, but I think if your father does it, 0:03:32.240 --> 0:03:37.320 but it was such fun. It was rebellion disobedience, which. 0:03:37.160 --> 0:03:38.040 Was just. 0:03:39.480 --> 0:03:41.200 It was. It was great. It's a great memory. 0:03:41.280 --> 0:03:42.480 And food in the house. 0:03:42.600 --> 0:03:46.800 Food in the house was. She loved cooking, and I 0:03:46.840 --> 0:03:49.000 think it was a way it was slightly sort of 0:03:49.040 --> 0:03:52.400 meditative for her. I think it was a way of escaping. 0:03:52.280 --> 0:03:54.360 When her husbands were alive or after the true. 0:03:54.240 --> 0:03:59.160 Well after after it all went, so to speak. I 0:03:59.200 --> 0:04:04.760 think she enjoyed because it was kept her busy. It 0:04:04.840 --> 0:04:07.640 was useful. Obviously she had to feed her children. And 0:04:07.680 --> 0:04:11.560 she was very inventive and had grown up in Africa 0:04:11.760 --> 0:04:15.080 and grown up in Hong Kong, and was very curious 0:04:15.120 --> 0:04:19.160 about different flavors and curious about everything. Actually, I remember 0:04:19.200 --> 0:04:22.200 one one year her going macrobiotic, which was a hell. 0:04:24.080 --> 0:04:24.400 Was that. 0:04:26.960 --> 0:04:33.440 Everything had lots and raisins. 0:04:33.480 --> 0:04:36.159 Did she cooked food from Hong Kong or from Africa? 0:04:36.279 --> 0:04:38.440 No, she did quite a lot. My granny lived up 0:04:38.440 --> 0:04:40.760 the road and my granny did a lot of South 0:04:40.800 --> 0:04:44.160 African cooking. Was she South Africa, So she has a 0:04:44.200 --> 0:04:47.159 lot of South African And that would be things like 0:04:47.200 --> 0:04:50.440 biboti or what they call curry, which is the most 0:04:50.480 --> 0:04:55.200 extraordinary thing with a brilliant array of all sorts of things. 0:04:55.240 --> 0:04:57.799 I think they called it mandalae curry or something. Anyway, 0:04:57.839 --> 0:05:01.440 it was a sort of colonial has had been picked 0:05:01.480 --> 0:05:02.920 up bits from all over the world. 0:05:02.960 --> 0:05:07.600 Really, when your father and your stepfather died, did you 0:05:07.640 --> 0:05:10.520 feel that in your mother's cooking that she you said 0:05:10.520 --> 0:05:11.160 it was well there? 0:05:11.200 --> 0:05:13.800 It's difficult to say. Or because I was at boarding 0:05:13.839 --> 0:05:16.080 school most of the time, So do you remember the 0:05:16.120 --> 0:05:17.640 food there? It was awful. 0:05:18.080 --> 0:05:20.920 I've had anyone say that they had a great time 0:05:21.080 --> 0:05:22.159 eating at boarding school. 0:05:22.240 --> 0:05:24.360 No, is it you pay all this money? 0:05:25.000 --> 0:05:25.680 I don't know. 0:05:25.760 --> 0:05:28.160 I think America's probably the same thing, you know, they just. 0:05:29.839 --> 0:05:32.839 What was it like when I was at prep school? 0:05:32.839 --> 0:05:35.440 Boarding school, because because my stepfather was in the navy, 0:05:35.480 --> 0:05:37.200 we had to be put into boarding school when we 0:05:37.200 --> 0:05:42.200 were really little, basically eight just eight too young too. 0:05:42.320 --> 0:05:47.200 I became institutionalized at eight and literally did not just 0:05:47.240 --> 0:05:49.839 would not eat. And the nuns who were looking after 0:05:49.880 --> 0:05:51.880 us were very, very sweet, and they thought all children 0:05:52.040 --> 0:05:57.040 loved sugar, so they would put sugar in the teapots 0:05:57.240 --> 0:06:00.000 and give us tea with sugar in it pre sweet 0:06:00.640 --> 0:06:04.000 for breakfast. And since then I just cannot drink sweet. 0:06:04.520 --> 0:06:07.160 Oh it's pretty well, I can't stand it. 0:06:07.279 --> 0:06:08.159 Do you have a sweet tooth? 0:06:08.160 --> 0:06:14.039 At all. Yes, I like current buns, current buns cake. Yeah, 0:06:14.120 --> 0:06:18.520 I love sweet things, but I don't like hot, hot 0:06:18.600 --> 0:06:22.320 drinks with sweet sweet drinks. I don't like sweet drinks or. 0:06:22.240 --> 0:06:25.920 Meal times that there can be families getting together and 0:06:25.960 --> 0:06:28.920 talking and laughing and calling things. It could be a 0:06:29.000 --> 0:06:31.800 kind of tyranny where you had to come to the table, 0:06:31.880 --> 0:06:35.080 you had to Yeah, that was what it was like 0:06:35.120 --> 0:06:38.839 at school. At home, it was very, very joyous. I 0:06:38.880 --> 0:06:41.719 could say, yeah, are there many memories of your father? 0:06:42.640 --> 0:06:44.360 Is the food memory the one that sticks? 0:06:44.520 --> 0:06:47.560 The food memory is a good one. There, I have 0:06:47.680 --> 0:06:50.200 got a few. I've got a few. And actually that's 0:06:50.279 --> 0:06:52.559 we were talking earlier about my film, My Mother's Wedding, 0:06:52.640 --> 0:06:56.680 And that is how the idea to make a film 0:06:57.040 --> 0:07:00.479 came to be, is because I wanted to hold on 0:07:00.520 --> 0:07:02.920 to these memories and I wanted to make little animated 0:07:02.960 --> 0:07:07.159 films of these memories that I have of my father 0:07:07.200 --> 0:07:10.480 because up to five well because yeah, I was well 0:07:10.520 --> 0:07:12.920 five and a half six, so you know, I have 0:07:13.240 --> 0:07:17.000 maybe half a dozen little sort of vignettes that I 0:07:17.040 --> 0:07:20.760 could little stories that I can tell, and I wanted 0:07:20.800 --> 0:07:23.680 to give these to my siblings because they don't really 0:07:23.760 --> 0:07:28.040 remember because I was the eldest. Yeah, so that's how 0:07:28.120 --> 0:07:31.280 the the film came to be. And then I was 0:07:31.320 --> 0:07:34.760 persuaded to integrate them into a larger story and make 0:07:34.800 --> 0:07:38.800 a story about three women and it's them going home 0:07:39.320 --> 0:07:43.400 for their mother's wedding and the shenanigans that ensue. 0:07:44.200 --> 0:07:46.440 And when you went off on your own after Bardy school, 0:07:46.520 --> 0:07:49.480 you came came to London. Was there a revelation of 0:07:49.480 --> 0:07:50.240 what food could be? 0:07:50.360 --> 0:07:53.320 Did you eat in Greek or did you really? 0:07:53.400 --> 0:07:55.880 I mean I went to France very young, so and 0:07:55.960 --> 0:07:57.560 I was an o pair girl. So I used to 0:07:57.560 --> 0:08:00.640 cook for my charges. And then I learned a lot 0:08:00.640 --> 0:08:02.160 of my friends through cookery books. 0:08:02.680 --> 0:08:03.760 They gave you recipes. 0:08:03.920 --> 0:08:06.400 Well, they would have recipe books in there in their 0:08:06.440 --> 0:08:09.920 house that I would sort of browse and think, what 0:08:09.960 --> 0:08:13.840 does appa hae me? What on earth is this? And 0:08:15.840 --> 0:08:19.600 learn In Paris it was outside, that was outside of Paris. 0:08:19.600 --> 0:08:23.000 And then I moved into town more. But I did 0:08:23.040 --> 0:08:24.880 a lot of the shopping. So I did all the 0:08:24.920 --> 0:08:27.280 market or going to the market every day. 0:08:28.320 --> 0:08:34.880 Lots of different experience school or Yeah, I loved it. 0:08:35.040 --> 0:08:38.079 You embraced Paris. You cooked for these children, you lived, 0:08:38.080 --> 0:08:41.439 you went to the markets. But was there anything apart 0:08:41.480 --> 0:08:44.240 from family? But were there foods that you missed? 0:08:44.360 --> 0:08:48.720 Well, sort of stodgy English things I really missed. I 0:08:48.800 --> 0:08:53.400 missed sort of pastry pastry, like suet pastry, you know, 0:08:53.480 --> 0:08:59.839 like a beef pudding or something taking pudding delicious? 0:09:00.480 --> 0:09:01.480 What do you like about it? 0:09:01.559 --> 0:09:06.360 I love kidneys. Then I discovered better than steaking kidney 0:09:06.400 --> 0:09:10.280 pudding is when you get the whole thing of kidneys 0:09:10.559 --> 0:09:12.880 and you cook them and you blew them with mustard. 0:09:13.720 --> 0:09:17.199 But that's French. So I got there with these longings 0:09:17.200 --> 0:09:20.120 for these English things, and then discovered, you know, the 0:09:20.120 --> 0:09:22.360 French way of doing it actually quite like that and 0:09:22.720 --> 0:09:23.200 prefer it. 0:09:23.480 --> 0:09:24.520 And I lived in Paris. 0:09:24.559 --> 0:09:27.600 We went, I like brains' brains at all? 0:09:27.640 --> 0:09:28.920 We see the little packets. 0:09:29.000 --> 0:09:31.200 Guess what. We went to a butcher where he brought 0:09:31.280 --> 0:09:31.800 up the head. 0:09:32.400 --> 0:09:34.160 He brought it the head of the veal, and then 0:09:34.559 --> 0:09:36.880 first time ever I was probably twenty two, and which 0:09:36.920 --> 0:09:39.319 she said let's have brains. I said, okay, we'd have 0:09:39.440 --> 0:09:41.120 them in a restaurant. And I went to on the 0:09:41.200 --> 0:09:44.160 run Boucheau. There was a butcher and he brought up 0:09:44.160 --> 0:09:45.760 the head and he took the brains out. 0:09:45.800 --> 0:09:47.760 Oh no, that's awful. I don't I couldn't have. 0:09:48.600 --> 0:09:50.000 Yeah, but kidneys are very good. 0:09:50.120 --> 0:09:52.840 Kidneys are delicious, and they look they look sort of 0:09:54.160 --> 0:10:01.600 vaguely unidentifiable in the brain, and there's little baskets they 0:10:01.640 --> 0:10:02.120 put them in. 0:10:03.720 --> 0:10:05.800 So just thinking about there you were in Paris. 0:10:06.160 --> 0:10:08.040 There are so many films we could discuss and what 0:10:08.160 --> 0:10:10.320 it was like, but of course one of the ones 0:10:10.400 --> 0:10:12.200 your relationship with Prince. 0:10:13.080 --> 0:10:15.280 Prince, Yeah, how did you meet him? 0:10:15.760 --> 0:10:19.000 I auditioned for a role in his film, which was 0:10:19.240 --> 0:10:22.480 a supporting role. He was making the film in France, 0:10:22.920 --> 0:10:26.439 and they were looking for English speaking actresses who could 0:10:27.120 --> 0:10:31.120 play these smaller roles and the supporting roles, and so 0:10:31.160 --> 0:10:34.800 I trot along to the Klion Hotel do this audition, 0:10:34.840 --> 0:10:36.720 and then suddenly there's sort of huddle behind the camera, 0:10:36.800 --> 0:10:39.680 a lot of whispering, and they say, would you be 0:10:39.720 --> 0:10:43.880 interested in auditioning for the lead, And I said, know, 0:10:43.920 --> 0:10:48.400 I thought the lead had been cast. Well, so I did, 0:10:48.440 --> 0:10:50.480 and I got the part, and I went home sort 0:10:50.480 --> 0:10:54.520 of slightly reeling from all of that, and the phone 0:10:54.600 --> 0:10:57.800 rang and it was them saying, Prince wants to meet you. 0:10:58.320 --> 0:11:01.440 I mean, this was just insane for me. I was eight, 0:11:01.760 --> 0:11:05.560 what was it, twenty three, So the idea that this man, 0:11:06.559 --> 0:11:12.960 this god du Midieu wanted to meet me, it was 0:11:13.040 --> 0:11:14.720 just extraordinary. 0:11:14.920 --> 0:11:16.000 And you became friends. 0:11:16.080 --> 0:11:20.440 We became friends. I mean, it was it was very 0:11:20.480 --> 0:11:22.640 different from me, you know, it was quite difficult to 0:11:22.679 --> 0:11:26.560 be He was such a genius, I mean, a proper genius, 0:11:27.160 --> 0:11:31.440 played so many instruments, had his entourage, he had this 0:11:32.000 --> 0:11:35.400 whole thing going on which was sort of a big 0:11:35.600 --> 0:11:40.080 rampart around him of people and managers and all this 0:11:40.200 --> 0:11:42.480 kind of thing. So it's quite difficult to get to 0:11:42.559 --> 0:11:47.000 know the guy. And we were children, I mean, not 0:11:47.080 --> 0:11:49.240 we're children. We weren't. We weren't children. You can't say 0:11:49.240 --> 0:11:52.680 we were children. But virtually twenty three. He was twenty four. 0:11:52.720 --> 0:11:56.040 I was twenty three, and he'd been given this enormous 0:11:56.080 --> 0:12:01.000 production with these Oscar winning head of departments, and it 0:12:01.080 --> 0:12:06.160 was all huge. And he was a musician, you know, 0:12:06.160 --> 0:12:08.600 and he was very creative, and he had lots of ideas. 0:12:09.520 --> 0:12:13.320 He would watch seventies sort of seventies B films, Italian 0:12:13.360 --> 0:12:17.760 made B films, all dubbed really really badly. He loved those. 0:12:18.360 --> 0:12:20.000 But we did become friends. 0:12:20.080 --> 0:12:20.840 And he didn't. 0:12:21.040 --> 0:12:23.960 No, he did not eat. I remember going to a 0:12:24.000 --> 0:12:27.440 restaurant with him in Nice. It was very late at 0:12:27.480 --> 0:12:31.120 night and he'd managed to get it opened for us. Anyway, 0:12:31.160 --> 0:12:34.720 we go in. The whole place is empty, and he 0:12:34.760 --> 0:12:37.560 sits down and I take a look at the menu, 0:12:37.600 --> 0:12:40.400 get awfully over excited about what's on the menu. This 0:12:40.520 --> 0:12:43.600 looks great, and he says, no, I just want an omelet. 0:12:43.760 --> 0:12:46.080 Can you just make me an omelet nice and greasy? 0:12:46.960 --> 0:12:52.559 And it was so disappointing. I think that eating is 0:12:52.720 --> 0:12:56.600 one of the most basic privileges and joys that we have, 0:12:56.880 --> 0:13:00.439 so let's just do it. Yeah, that's great. 0:13:05.840 --> 0:13:08.960 The River Cafe Cafe are all day space and just 0:13:09.040 --> 0:13:12.880 steps away from the restaurant. Is now open in the 0:13:12.960 --> 0:13:17.439 morning an Italian breakfast with cornetti, ciambella and crostada from 0:13:17.440 --> 0:13:20.839 our pastry kitchen. In the afternoon, ice creamed coops and 0:13:20.960 --> 0:13:26.800 River Cafe classic desserts. We have sharing plates Salumi, misti, mozzarella, brusqueto, 0:13:26.880 --> 0:13:30.520 red and yellow peppers, fortello, tonato and more. Come in 0:13:30.559 --> 0:13:33.679 the evening for cocktails with our resident pianist in the bar. 0:13:34.400 --> 0:13:47.360 No need to book see you here. You could start 0:13:48.040 --> 0:13:50.400 if you could read the recipe you chose. Oh yeah, 0:13:50.520 --> 0:13:54.040 the recue shows from cookbook one, the first cook. 0:13:53.960 --> 0:13:57.600 I think it is. My copy is extremely battered and 0:13:57.640 --> 0:14:00.320 held together by tape, so it must be quite old. 0:14:00.559 --> 0:14:02.120 It's a nice way to look at a cookbooks. 0:14:02.240 --> 0:14:03.920 I know. I love it, and I love it when 0:14:03.920 --> 0:14:06.760 they've got sort of slightly crusty pages and a stain, 0:14:06.920 --> 0:14:08.920 and you know this is your favorite because it's spattered 0:14:08.960 --> 0:14:09.800 with something. 0:14:10.240 --> 0:14:11.680 You have a chocolate cake from. 0:14:13.679 --> 0:14:15.760 A cookbook and we had it Rosen, I had it, 0:14:15.800 --> 0:14:20.280 and honestly, there is so much chocolate page you really 0:14:20.320 --> 0:14:21.600 can't read the recipe. 0:14:21.720 --> 0:14:24.720 So here we are. Okay, So this is pork cooked 0:14:24.720 --> 0:14:27.200 in milk, which sounds awful, but it is the most 0:14:27.200 --> 0:14:31.840 delicious thing. So it's one two kilo boned pork loin 0:14:32.400 --> 0:14:36.720 rind and fat room very important, two tablespoons and olive oil, 0:14:37.120 --> 0:14:41.480 fifty grams of unsalted butter, five garlic cloves peeled in half, 0:14:42.040 --> 0:14:44.720 a large handl of fresh sage leaves. I love sage. 0:14:45.440 --> 0:14:48.560 It's just my favorite, isn't it. Yeah? I love it. 0:14:48.720 --> 0:14:51.120 One and a half liters of milk and the pared 0:14:51.200 --> 0:14:54.320 rind of three lemons with the pith removed. I like 0:14:54.440 --> 0:14:58.040 scratching the pith off lemon peel as well. Strange things 0:14:58.080 --> 0:15:01.120 one gets up to in the kitchen. So generously season 0:15:01.200 --> 0:15:03.800 the pork. Heat the olive oil in a saucepan that's 0:15:03.840 --> 0:15:06.160 large enough to hold the pork. Brown the meat on 0:15:06.200 --> 0:15:10.080 all sides and then remove. Pour away the fat. Melt 0:15:10.120 --> 0:15:11.960 the butter in the pan and add garlic with the 0:15:12.000 --> 0:15:15.400 sage leaves. Before the garlic begins to color, return the 0:15:15.440 --> 0:15:18.840 pork in a separate pan. Heat the milk to warm 0:15:18.880 --> 0:15:21.680 but not boiling. Add enough to come to three quarters 0:15:21.680 --> 0:15:26.280 of the way up the pork. Bring gently to a boil. 0:15:26.720 --> 0:15:28.960 You have to be quite careful because it over boils 0:15:29.040 --> 0:15:30.160 quite quickly. 0:15:30.040 --> 0:15:30.800 And it goes over. 0:15:31.000 --> 0:15:34.960 Yeah, Add the lemon rind and reduce the heat. Place 0:15:34.960 --> 0:15:38.040 the lid on the pan slightly askew, and very slowly 0:15:38.080 --> 0:15:41.560 simmer for about two hours. And resist the temptation to 0:15:41.600 --> 0:15:45.480 disturb the meat. That's also very important. When the pork 0:15:45.600 --> 0:15:48.840 is cooked, the milk will have curdled into beige nuggets. 0:15:49.800 --> 0:15:53.560 Carefully remove the meat, slice it quickly, and spoon over 0:15:53.600 --> 0:15:56.200 the sauce. That is yummy. 0:15:56.200 --> 0:15:58.600 This is yummy, and the thing that you don't. One 0:15:58.600 --> 0:16:00.120 of the reasons you don't want to disturb the me 0:16:00.400 --> 0:16:03.240 then you disturbed the curts. Yes, because it's all of 0:16:03.320 --> 0:16:07.080 sticky and yeah, and it's a very Tuscan dish. 0:16:07.440 --> 0:16:10.280 I haven't ever really lived in Italy, but I've spent 0:16:10.320 --> 0:16:13.160 a lot of time there when I was living in France. 0:16:13.160 --> 0:16:15.680 Because I lived in France for forty two years, we 0:16:15.800 --> 0:16:20.640 would spend every summer all August in Italy. And because 0:16:20.680 --> 0:16:23.240 the French film industry is quite closely linked to the 0:16:23.240 --> 0:16:25.720 Italian film industry, we do quite a lot of co 0:16:25.840 --> 0:16:27.080 productions and things like that. 0:16:28.480 --> 0:16:29.840 When you were in Paris, did you go out to 0:16:29.880 --> 0:16:30.680 restaurants a lot? 0:16:31.000 --> 0:16:34.480 Quite a lot? But there again, you know, I I'm 0:16:34.600 --> 0:16:37.840 very happy cooking in Paris because of because I liked 0:16:37.920 --> 0:16:42.040 being able to just run downstairs and buy really great 0:16:42.080 --> 0:16:45.920 stuff so easily. The man I married and had children 0:16:46.000 --> 0:16:50.880 with was it's I think obsessed is not the wrong word. 0:16:51.120 --> 0:16:54.240 I think it's it's not far off that, but really 0:16:54.280 --> 0:17:00.520 really really interested in food, food provenance, food quality, you know. 0:17:00.560 --> 0:17:03.480 And he loves to eat, and his family brought him up, 0:17:03.560 --> 0:17:09.360 and his family that they've been married into a French family, a. 0:17:09.320 --> 0:17:13.360 French Jewish family. So I got a whole new thing 0:17:14.040 --> 0:17:19.480 with with Eastern European food, you know, the filter fish 0:17:19.600 --> 0:17:22.919 and the bleanies, with the you know, and it was 0:17:23.200 --> 0:17:25.919 all such a treat and an eye opener, and I 0:17:26.000 --> 0:17:30.040 loved all of that. His granny, my ex husband, franst 0:17:30.080 --> 0:17:34.000 While Franti's granny was a very good cook, and she 0:17:34.320 --> 0:17:39.760 longed for her Polish Jewish Polish food and taught me 0:17:39.800 --> 0:17:41.439 how to do good filter fish. Taught me how to 0:17:41.480 --> 0:17:45.000 do chickens stich filter fish. Yeah, I have done. I mean, 0:17:45.000 --> 0:17:46.920 I have got the recipe somewhere. 0:17:47.480 --> 0:17:52.119 I grew up with that foods were from Hungary and 0:17:52.200 --> 0:17:56.240 from Russia and first of immigrants coming, that wave of immigrants, 0:17:56.240 --> 0:17:56.640 and that. 0:17:57.080 --> 0:18:00.200 I just lived with them. And his other granny taught 0:18:00.200 --> 0:18:05.000 me how to make cheese blintzes deliciousness. And every Saturday 0:18:05.080 --> 0:18:07.399 we would go. It was such a cultural sort of 0:18:07.440 --> 0:18:10.639 shock to me. We would go to this tiny, tiny, 0:18:10.720 --> 0:18:14.280 tiny little restaurant with about four or five tables in 0:18:14.359 --> 0:18:17.919 the seventh on the corner of the Rusandra Migue. I 0:18:17.920 --> 0:18:19.760 can't remember the name of the lady who ran it, 0:18:20.520 --> 0:18:25.040 but she was a survivor and had had her tattoo, 0:18:25.800 --> 0:18:28.439 her sleeves rolled up her tattoo. She was older, she 0:18:28.480 --> 0:18:35.240 was already Yeah, And we would have bleanies and smoked 0:18:35.240 --> 0:18:44.040 salmon and egg salmon. We'd have that and little shots 0:18:44.080 --> 0:18:48.560 of vodka every Saturday with his with his paternal his 0:18:48.680 --> 0:18:52.680 maternal grandmother. So it was really a sort of ritual 0:18:53.040 --> 0:18:58.280 and a celebration and a kind of claiming of something 0:18:58.320 --> 0:19:00.640 which was which I didn't really know tis at the time. 0:19:00.680 --> 0:19:03.160 It was just something that we did on a Saturday morning. 0:19:04.240 --> 0:19:05.439 But I loved it, loved it. 0:19:05.480 --> 0:19:08.480 And also I think again it goes back to grandmothers 0:19:08.520 --> 0:19:10.480 and history and memories. 0:19:10.560 --> 0:19:13.280 And they came to Paris as a way of escaping. 0:19:13.359 --> 0:19:16.639 Yeah, they were escaping. Well they different different parts of 0:19:16.640 --> 0:19:21.160 different families, but a lot of them came to escape 0:19:20.880 --> 0:19:26.119 the Nazi regime and others came to escape the programs 0:19:26.200 --> 0:19:28.080 from the North. 0:19:29.560 --> 0:19:32.639 And then you had your own children, children. What was 0:19:32.680 --> 0:19:33.199 that like? 0:19:33.520 --> 0:19:34.760 That was a mixture babies. 0:19:34.800 --> 0:19:37.199 And I had a baby in Paris. I was at 0:19:37.200 --> 0:19:40.000 the clinic Belvedere, very smart. It was really now, I 0:19:40.080 --> 0:19:45.160 was in Madame. It was like it was like staying 0:19:45.160 --> 0:19:48.359 at the writ. I did your husband cook? 0:19:49.320 --> 0:19:52.240 He was obsessed really, but he would travel and you know, 0:19:52.280 --> 0:19:55.880 he traveled across Paris for a tomato, so he would 0:19:56.080 --> 0:19:58.200 he would do the source to do lots of shopping out. 0:19:58.359 --> 0:20:01.440 So you would bring up these three children in Paris 0:20:01.600 --> 0:20:03.800 acting when they were growing up. 0:20:03.760 --> 0:20:09.560 Or no, I started acting. Well, gosh, this sounds awful. 0:20:09.600 --> 0:20:13.840 When my first child was born, well, I was actually 0:20:13.880 --> 0:20:18.480 pregnant when when I shot what was it called a 0:20:18.520 --> 0:20:21.720 handful of dust? Do you remember? That was great? There's 0:20:21.760 --> 0:20:25.720 a pork pie in there. There's a pork pie or 0:20:25.840 --> 0:20:28.399 beef pie. And I had to go and I was broke, 0:20:28.480 --> 0:20:30.520 and I had to go and ask the pie stand 0:20:30.560 --> 0:20:35.080 man for I have a pie, please, pork or beef. 0:20:36.560 --> 0:20:36.800 Pork. 0:20:36.880 --> 0:20:41.960 I think probably because it was cheating. Every time. Every 0:20:42.000 --> 0:20:44.960 time my siblings saw it, they'd weep. 0:20:46.880 --> 0:20:48.919 Because they thought I was hungry. 0:20:50.240 --> 0:20:54.080 You were, so I was acting with I was carrying 0:20:54.119 --> 0:20:58.400 Hannah while I was acting. Elder made it quite difficult 0:20:58.440 --> 0:21:01.280 with girdles and things. And when she was only about 0:21:01.320 --> 0:21:04.200 three weeks old, I took her on her first aeroplane 0:21:04.200 --> 0:21:07.560 flight and brought her to London to do promotion for 0:21:07.600 --> 0:21:10.960 the film. And in fact, in the first night I 0:21:10.960 --> 0:21:15.000 remember it was Phoebe child Starris's wife, Phoebe. We both 0:21:15.040 --> 0:21:17.439 had children at the same time because Matilda is the 0:21:17.480 --> 0:21:20.119 same age as Hannah, and we parked them in a 0:21:20.359 --> 0:21:23.120 It was for the first night we were both nursing 0:21:23.119 --> 0:21:27.560 our children. We had to rush back mid premiere plug 0:21:27.600 --> 0:21:31.600 our babies in. Yeah, and unplugged them and rushed back. 0:21:32.680 --> 0:21:33.280 It was fine. 0:21:33.400 --> 0:21:37.160 It was such fun. Babies and paras sounds. 0:21:37.400 --> 0:21:41.560 Completely you have to be. So it was so complicated 0:21:41.640 --> 0:21:46.679 to be sort of film actress on one side promoting 0:21:46.760 --> 0:21:49.919 something and glamorous as you possibly could manage, and on 0:21:49.960 --> 0:21:54.879 the other side, you know, mummy and nursing, and it 0:21:55.000 --> 0:21:59.640 required great sort of agility, brain agility. 0:21:59.720 --> 0:22:07.600 Really, if you like listening to Ruthie's Table four, would 0:22:07.680 --> 0:22:11.679 you please make sure to rate and review the podcast 0:22:11.760 --> 0:22:16.240 on the iHeartRadio app, Apple Podcasts, O, wherever you get 0:22:16.280 --> 0:22:17.360 your podcasts. 0:22:17.840 --> 0:22:18.240 Thank you. 0:22:23.720 --> 0:22:26.879 We will have a moment on slow horses. Yeah, you know, 0:22:27.040 --> 0:22:30.080 we love I love slow horses. I have to say 0:22:30.119 --> 0:22:33.000 you can hear my voice that I'm addicted. I love 0:22:33.040 --> 0:22:35.600 it and I think about I see you in it 0:22:36.119 --> 0:22:39.760 and and Gary Oldman, and it just feels like is 0:22:39.800 --> 0:22:41.520 it a good crew to be working in a. 0:22:41.600 --> 0:22:44.080