WEBVTT - Best of Part 1 0:00:00.440 --> 0:00:04.080 Welcome to River Cafe Table four, a production of iHeartRadio 0:00:04.120 --> 0:00:05.840 and Adam I Studios. 0:00:06.360 --> 0:00:09.560 Okay, let's get the show on the road, shall we. 0:00:10.119 --> 0:00:12.720 It's now twenty to six and people are coming in soon, 0:00:13.080 --> 0:00:14.880 so the two of you better get going. What are 0:00:14.880 --> 0:00:18.240 you going to make We are making Kelly. Kelly happy 0:00:18.280 --> 0:00:18.920 with that chef. 0:00:18.960 --> 0:00:21.000 I'm more than happy with that, yah, David. 0:00:21.280 --> 0:00:25.800 Okay, David, it's going to okay. 0:00:27.960 --> 0:00:30.800 Over the last year, forty six guests of Sat at 0:00:30.840 --> 0:00:33.640 the River Cafe Table four, not at the same time, 0:00:34.159 --> 0:00:39.640 Michael Caine, Jake Jillanol, Nancy Pelosi, Pete Davidson, Paul McCartney, 0:00:39.680 --> 0:00:44.519 and many many more, but only one. David Beckham walked 0:00:44.560 --> 0:00:47.800 past the bright pink wood oven and headed straight into 0:00:47.880 --> 0:00:48.440 the kitchen. 0:00:49.120 --> 0:00:51.320 Give it a really good shake, Yeah, take it, shake it. 0:00:53.159 --> 0:00:54.400 I gotta go, and a. 0:00:54.320 --> 0:00:55.840 Bit of parsley. 0:00:56.640 --> 0:00:58.520 Oh yeah, what do you like cook at home? 0:00:58.600 --> 0:00:58.920 David? 0:00:59.440 --> 0:01:01.240 To be honest, my kids are upsets. 0:01:02.480 --> 0:01:03.600 We have Italian food. 0:01:03.920 --> 0:01:07.039 They get me to make like a ragged yeah, because 0:01:07.080 --> 0:01:07.679 the kids love. 0:01:08.040 --> 0:01:09.600 I can tell when you're shaking the pane that you 0:01:09.720 --> 0:01:11.959 work just in office. 0:01:12.560 --> 0:01:13.240 I want a job. 0:01:14.319 --> 0:01:18.720 I would love a job. I need a job up there, you. 0:01:18.720 --> 0:01:19.240 Need a job. 0:01:19.280 --> 0:01:19.600 We need. 0:01:21.680 --> 0:01:24.880 Most episodes of River Cafe Table four began not with 0:01:24.959 --> 0:01:28.319 a job offer, but with reading a recipe, and with 0:01:28.440 --> 0:01:31.840 more than twelve River Cafe books, there were plenty to 0:01:31.959 --> 0:01:36.080 choose from. Jeff Goblum's recipe was one of my favorites. 0:01:36.800 --> 0:01:39.080 So I've got this book in front of me and 0:01:39.120 --> 0:01:42.760 I've turned to I've dog hereed the slow cook funnel. Well, 0:01:42.800 --> 0:01:44.720 there's not much to read. It's like a high coup. 0:01:45.120 --> 0:01:48.880 I see ready, here's my You don't like it, you 0:01:48.880 --> 0:01:52.000 can say, take take two. Waited, I haven't taken one yet. 0:01:52.080 --> 0:01:52.559 Just a second. 0:01:52.840 --> 0:01:55.400 Okay, here's there's take one. You don't how many takes 0:01:55.720 --> 0:01:58.600 Stanley Kubrick would do sometimes for a movie. No tell 0:01:58.640 --> 0:02:00.760 me famously eighty seven. 0:02:01.560 --> 0:02:03.440 Okay, come on, read the recipe. 0:02:03.600 --> 0:02:05.640 You are a good interviewer. I like when the interviewer 0:02:05.760 --> 0:02:07.320 claps your hands and says, come. 0:02:07.200 --> 0:02:09.720 On, get that all right, come on there. 0:02:10.120 --> 0:02:18.880 Okay, here it goes, slow cooked fennel serves six, six 0:02:19.080 --> 0:02:23.640 fennel bulbs, five tablespoons olive oil. 0:02:24.760 --> 0:02:28.480 The River Cafe have a dessert which is my favorite, 0:02:28.760 --> 0:02:31.440 and it's called panacotta with grapper. 0:02:31.480 --> 0:02:34.240 This voice, of course is Michael Kayane's. 0:02:34.720 --> 0:02:36.400 So what I'm going to do is I'm going to 0:02:36.440 --> 0:02:38.160 give you the recipe in case you want to make 0:02:38.200 --> 0:02:43.560 it for yourself. Okay, pour nine hundred milligrams of cream 0:02:43.760 --> 0:02:47.480 into a pan, add the vanilla pods and the lemon ride, 0:02:48.080 --> 0:02:52.400 bring to the boil, simmer, and reduce by a third 0:02:53.040 --> 0:02:56.520 pass through a sip. Then scrape the seeds from inside 0:02:56.560 --> 0:03:00.160 the vanilla pods back into the cream and discard the 0:03:00.200 --> 0:03:03.560 alta pods. Remove the jelatine from the middle. 0:03:03.600 --> 0:03:05.400 Oh no, now you just played me, Michael Caine. How 0:03:05.400 --> 0:03:06.920 am I supposed to this is? 0:03:07.000 --> 0:03:07.080 Like? 0:03:07.200 --> 0:03:10.040 How the hell am I supposed to do this? 0:03:10.040 --> 0:03:10.480 This is? 0:03:13.360 --> 0:03:14.800 But you got tomato sauce. 0:03:15.120 --> 0:03:17.840 Maybe I should do an intro to Okay, I'll do this. 0:03:17.919 --> 0:03:25.640 Then I'm Jake Jillenhall, and there is truly nothing like 0:03:25.800 --> 0:03:27.519 Ruthie slow cooked tomato sauce. 0:03:30.160 --> 0:03:33.400 Hello, this is Wes Anderson. I'm going to read you 0:03:33.639 --> 0:03:40.600 the recipe for the River Cafe roast pigeon stuffed with cotaquino. 0:03:43.600 --> 0:03:50.120 You'll need six breast pigeons. That's six pigeons from the breast. 0:03:50.240 --> 0:03:54.760 I guess these are French pigeons. Now, preheat the oven 0:03:54.800 --> 0:03:59.080 to two hundred and thirty degrees celsius to make the 0:03:59.120 --> 0:04:02.119 stuffing soft. From the onion and celery in the two 0:04:02.120 --> 0:04:05.720 tablespoons of olive oil for ten minutes. Remove the skin 0:04:05.840 --> 0:04:08.880 from the cotaquino and crumble the meat with your hands. 0:04:09.800 --> 0:04:12.560 Add the cotaquino and sage to the onion and celery 0:04:12.800 --> 0:04:17.080 and fry together for a few minutes. Then pour off 0:04:17.120 --> 0:04:19.520 the fat from the pan and add two hundred and 0:04:19.520 --> 0:04:22.680 fifty mili liters red wine and boil to reduce by 0:04:22.680 --> 0:04:26.440 at least half, season with black pepper, and allow to cool. 0:04:26.480 --> 0:04:31.159 Before stuffing into the six birds, heat the two hundred 0:04:31.160 --> 0:04:34.679 and fifty milli liters of olive oil in a roasting 0:04:34.720 --> 0:04:38.560 tin over a medium high heat. Then brown each bird 0:04:38.680 --> 0:04:42.359 all over season with sea salt and black pepper, and 0:04:42.560 --> 0:04:46.520 roast for twenty minutes. Pour any excess oil out of 0:04:46.560 --> 0:04:50.320 the tin. Then add the remaining red wine over a 0:04:50.400 --> 0:04:53.360 high heat. Reduce us we got half the wine still 0:04:53.440 --> 0:04:57.160 to go? I think yes, over a high heat, reduce 0:04:57.160 --> 0:04:59.240 the liquid by half, so cook it until half it 0:04:59.279 --> 0:04:59.640 goes away. 0:04:59.640 --> 0:05:00.200 I think old. 0:05:00.200 --> 0:05:01.320 The people who cook know this. 0:05:01.760 --> 0:05:02.120 I don't. 0:05:02.279 --> 0:05:05.159 I don't know that, then seasoned with sea salt and 0:05:05.240 --> 0:05:08.680 black pepper, and then this is your sauce, poured over 0:05:08.720 --> 0:05:10.599 the pigeons to serve. 0:05:12.680 --> 0:05:13.080 Thank you. 0:05:15.080 --> 0:05:17.680 The food we smell and taste as a child seems 0:05:17.680 --> 0:05:20.760 imprinted on our memories. And almost every guest took me 0:05:20.839 --> 0:05:24.880 back to their early years. We heard about family recipes, 0:05:25.120 --> 0:05:30.919 noisy school canteens, first restaurant meals, and childhood kitchens. Here's 0:05:31.000 --> 0:05:33.039 Victoria Beckham to start us off. 0:05:33.520 --> 0:05:36.200 Ruthie, here's a story my mother. You know what to 0:05:36.360 --> 0:05:37.480 uses her oven for. 0:05:39.240 --> 0:05:41.200 Let me guess by her stockings. 0:05:41.360 --> 0:05:46.479 No, she used it as a filing cabinet. Oh, I'm 0:05:46.560 --> 0:05:47.919 a filing cabinet. 0:05:48.120 --> 0:05:48.520 Yeah. 0:05:48.560 --> 0:05:51.120 If he didn't go in the microwave, Missus Adams wasn't 0:05:51.160 --> 0:05:54.159 interested in it. But this was the eighties when I 0:05:54.200 --> 0:05:57.280 was growing up. But it's all about microwaveable food, all 0:05:57.279 --> 0:06:00.560 being super super quick. So you know, as I I 0:06:00.600 --> 0:06:02.800 began my life in the Spice girls, we were eating 0:06:02.839 --> 0:06:05.279 out a lot, going to lovely restaurants, and that was 0:06:05.320 --> 0:06:06.880 something really quite new. 0:06:10.160 --> 0:06:14.159 A middle class family in Mexico growing up in the 0:06:14.240 --> 0:06:15.560 sixties and the seventies. 0:06:16.040 --> 0:06:20.039 Alfonso Couran told me about growing up in Mexico City. 0:06:20.279 --> 0:06:26.720 There was still a mentality of making things last. I 0:06:26.800 --> 0:06:30.480 remember the refrigerator in the kitchen was probably a refrigerator 0:06:30.520 --> 0:06:33.720 of the fifties, you know, the rattle a lot. By 0:06:33.760 --> 0:06:37.520 the way, my first memory was a very old woman 0:06:37.600 --> 0:06:43.479 called Benita, and Benita was the cook because she knew 0:06:43.480 --> 0:06:44.080 how to cook. 0:06:44.120 --> 0:06:44.719 She was great. 0:06:45.600 --> 0:06:48.599 But also my grandmother would come with her big book 0:06:48.640 --> 0:06:53.040 of recipes that it was one of those ancient books 0:06:53.120 --> 0:06:54.800 you know. Well, it was not a book, it was 0:06:54.839 --> 0:06:59.760 a notebook. It was all written, handwritten, probably from her family, 0:06:59.800 --> 0:07:02.560 her mom or whatever. It was a very old kind 0:07:02.600 --> 0:07:06.880 of note book and she would go through the pages 0:07:06.960 --> 0:07:09.680 and find like the recipe that was going to be 0:07:09.680 --> 0:07:12.880 for that day. So that means that those recipes will 0:07:12.880 --> 0:07:15.040 come from from way before. 0:07:15.560 --> 0:07:19.400 It's interesting because yesterday I did a conversation with someone Rushti, 0:07:19.960 --> 0:07:22.800 and so there's someone who grew up in Bombay with 0:07:22.920 --> 0:07:24.560 a book like that in his kitchen. 0:07:25.360 --> 0:07:29.880 Middle class kitchen's kitchens which employ cooks, there's always a 0:07:29.920 --> 0:07:32.520 copy book. It's called hanging on a hook, and in 0:07:32.560 --> 0:07:35.560 that book are the recipes of the family. And I've 0:07:35.560 --> 0:07:37.960 always thought if somebody could just go and gather the 0:07:38.000 --> 0:07:40.320 recipes in those copy books. That would be the greatest 0:07:40.320 --> 0:07:41.920 Indian cookbook of all. 0:07:42.520 --> 0:07:45.559 Do you remember your grandmother was your mother's mother a cook? 0:07:45.720 --> 0:07:47.880 Yeah, my mother's mother was not a cook. My mother's 0:07:47.920 --> 0:07:49.480 mother sort of shouted. 0:07:49.080 --> 0:07:53.320 At cooks, ah, okay, yeah in that way. I do 0:07:53.320 --> 0:07:54.480 you think she knew what she wanted? 0:07:54.720 --> 0:07:54.880 Well? 0:07:54.920 --> 0:07:57.560 Yeah, she was a grubby old lady. I don't know. 0:07:57.560 --> 0:07:59.040 I wouldn't have liked to be cooking at. 0:07:58.960 --> 0:08:01.280 Her kitchen really, And what about your mother and her? 0:08:01.560 --> 0:08:03.720 But my mother was very a gentle person, you know. 0:08:03.800 --> 0:08:07.440 And I also had an Ayah, a nanny from South India, 0:08:07.720 --> 0:08:10.840 came from Mangalore, which has its own very distinctive cooking. 0:08:11.680 --> 0:08:14.320 Her kind of pickles and chutney's got into Midnight's Children 0:08:14.480 --> 0:08:17.400 because I grew up on those. There was a particular 0:08:17.480 --> 0:08:20.480 green chutney which is famously in the book. It was 0:08:20.560 --> 0:08:23.680 just a lot of green things chopped up with a 0:08:23.720 --> 0:08:26.800 lot of chilies. It was very particular South Indian recipe 0:08:27.280 --> 0:08:32.280 that arrived in our house through her go and South 0:08:32.320 --> 0:08:35.520 Indian Aya Mary mayonnaises. She was called lived to one 0:08:35.559 --> 0:08:39.720 hundred and two. She spoke seven languages and was illiterate. 0:08:40.280 --> 0:08:43.800 There's a line somewhere in Midnight's Children where where the 0:08:43.880 --> 0:08:48.120 character the narrator talks about stirring feelings into food. And 0:08:49.120 --> 0:08:51.640 I always believe that that if you're in a good mood, 0:08:52.200 --> 0:08:54.160 the food tastes one way, and if you're in a 0:08:54.200 --> 0:08:57.000 bad mood, the food tastes another way. You know, that 0:08:57.200 --> 0:09:01.680 sense of emotion, your own emotion getting into the cooking. 0:09:01.720 --> 0:09:03.120 You know, it's something I always thought. 0:09:03.520 --> 0:09:05.800 Did your mother put an emotion into her cooking? 0:09:05.920 --> 0:09:09.319 Yeah? I mean she actually she wasn't like a great chef, 0:09:09.360 --> 0:09:12.280 but she enjoyed it. Yeah, she enjoyed it. So the 0:09:12.320 --> 0:09:13.320 food was enjoyable. 0:09:14.320 --> 0:09:17.320 But cooking for a family is not only enjoyable, it 0:09:17.360 --> 0:09:22.080 can also stir up complex emotions. Here's Nigella Larson talking 0:09:22.120 --> 0:09:22.840 about her mother. 0:09:24.240 --> 0:09:31.480 She married very young, she was nineteen nineteen and had 0:09:31.480 --> 0:09:32.920 to have her child at twenties. 0:09:33.160 --> 0:09:34.600 You know, my older brother. 0:09:35.760 --> 0:09:40.679 She felt things very deeply, but didn't always express it, 0:09:42.400 --> 0:09:47.200 so would erupt quite a bit. And you know, she 0:09:47.360 --> 0:09:52.400 was fantastically impatient. And one of the jobs we had 0:09:52.440 --> 0:09:55.120 to do, my sister Thomasina, we used to have to 0:09:55.160 --> 0:09:58.360 make mayonnaise together and one of us would whisk, and 0:09:58.400 --> 0:10:02.120 one would pour the oil. And whoever was whisking, you know, 0:10:02.160 --> 0:10:04.960 you weren't whisking fast enough, and whoever was poor and 0:10:05.000 --> 0:10:10.840 you weren't to sing slowly, you weren't. And the tension, 0:10:10.880 --> 0:10:14.120 you know. So it's so difficult because I remember what 0:10:14.280 --> 0:10:16.320 I learned, and I remember being in the kitchen with 0:10:16.520 --> 0:10:20.600 fondness and gratitude, and yet it would be so unfaithful 0:10:20.640 --> 0:10:23.480 to the truth if I didn't say it was also 0:10:23.520 --> 0:10:26.840 a source of great tension. I mean, it was frightening, 0:10:26.880 --> 0:10:30.640 but I think that. But I think I did learn 0:10:30.679 --> 0:10:32.840 a lot. And she was a very spontaneous cook. 0:10:33.040 --> 0:10:37.160 But imagine being nineteen and or twenty and having to 0:10:37.240 --> 0:10:41.439 embrace motherhood and domestic life and cook. Do you think 0:10:41.480 --> 0:10:42.920 she liked cooking? Did she like he? 0:10:43.679 --> 0:10:47.280 Didn't I associate my mother with food, And yet she 0:10:47.440 --> 0:10:51.640 had a very troubled relationship and had eating disorders, which 0:10:51.760 --> 0:10:55.160 I didn't really think. I didn't really take on board 0:10:55.240 --> 0:10:57.240 until I was in my teens, I think, and I 0:10:57.280 --> 0:11:01.680 don't know when it started. And it was difficult because 0:11:03.280 --> 0:11:07.880 it it was really a repudiation of something that gave 0:11:07.880 --> 0:11:11.079 her pleasure. And the heartbreaking thing is, you know, She 0:11:12.000 --> 0:11:14.439 died when she was forty eight, and she hit pretty 0:11:14.480 --> 0:11:20.040 quickly because she got diagnosed, well, she didn't get diagnosed. 0:11:20.160 --> 0:11:23.280 I was told by the doctor three weeks before she died. 0:11:23.320 --> 0:11:25.560 I didn't tell until two weeks because I was waiting 0:11:26.080 --> 0:11:29.120 a bit just to get it for you know, more 0:11:29.160 --> 0:11:32.880 tests and things. And she said it was the first 0:11:32.920 --> 0:11:37.640 time being terminally ill was the first time she could 0:11:37.760 --> 0:11:42.520 eat without anxiety or guilt. I mean, that's that's and 0:11:42.600 --> 0:11:45.520 I think that so on the one hand, you know, 0:11:46.080 --> 0:11:49.280 I've learnt everything about what cooking is from her, not 0:11:49.440 --> 0:11:52.160 everything I've learned from you. I've learned from anadel Conte. 0:11:52.160 --> 0:11:57.160 I've learned from Claudia Rodin. But I also learned what 0:11:57.559 --> 0:11:59.680 path I didn't want to go down, and it wasn't 0:11:59.679 --> 0:12:00.920 That was your father. 0:12:01.559 --> 0:12:02.280 Do you ever cook? 0:12:02.400 --> 0:12:02.800 No? 0:12:03.240 --> 0:12:03.640 He didn't. 0:12:03.679 --> 0:12:07.760 Occasionally later on he would make his own breakfast breakfast, 0:12:08.679 --> 0:12:10.720 which I think is quite an old fashional male thing 0:12:10.760 --> 0:12:14.480 to do that somehow they don't feel, you know, cooking 0:12:14.480 --> 0:12:18.439 eggs is too much of a dent to their dignity. 0:12:30.559 --> 0:12:33.360 My dad came here in nineteen forty eight on a 0:12:33.480 --> 0:12:37.240 ten pound ticket from Cyprus, and then my mom's a gypsy, 0:12:37.520 --> 0:12:40.120 so it's really quite exotic. 0:12:40.240 --> 0:12:42.760 Actually, this is the artist Tracy Emmon. 0:12:43.400 --> 0:12:46.120 Up until we were about six, we would go to 0:12:46.160 --> 0:12:50.320 Turkey regularly once a year, and we spent when we 0:12:50.320 --> 0:12:53.280 were really tiny, we spent two periods of six months there. 0:12:53.360 --> 0:12:55.480 Once when I was about three or four, and then 0:12:55.480 --> 0:12:58.439 another time when I was six, we spent six months there, 0:12:58.840 --> 0:13:02.839 and all that time it would have been Mediterranean food 0:13:02.920 --> 0:13:06.480 and Mediterranean cooking. And we used to drive to Turkey, 0:13:06.840 --> 0:13:10.320 and this is really cool. We used to have in 0:13:10.400 --> 0:13:13.040 the back of the our car. We had a Zodiac 0:13:13.520 --> 0:13:16.360 with these little tiny wooden chairs, you know, with the 0:13:17.040 --> 0:13:21.520 wrap seats, and my dad just with a brand new Zodiac, 0:13:21.520 --> 0:13:23.880 and my dad just stuck a hole through the roof 0:13:24.000 --> 0:13:28.040 through the you know the bits, and then got bongee 0:13:28.800 --> 0:13:31.839 elastic things around the chairs and then just sat us 0:13:31.920 --> 0:13:34.520 in the back of the car bouncing up. And we 0:13:34.520 --> 0:13:37.160 were twins bouncing up and down on these chairs with 0:13:37.200 --> 0:13:40.120 those little knotty dogs. And we'd drive to Turkey and 0:13:40.240 --> 0:13:43.080 we'd stop on the way all the time, and my 0:13:43.160 --> 0:13:45.600 dad would get the calor gas stove out and fry 0:13:45.640 --> 0:13:49.440 eggs and cook and everything, and we'd go go to 0:13:49.520 --> 0:13:53.360 fields and take watermelons and things. So it was really 0:13:53.400 --> 0:13:58.840 exciting and like adventurous these drives and romanticizing about it 0:13:58.880 --> 0:14:02.400 now because it is romantic and it was different and 0:14:02.440 --> 0:14:05.640 it was different from everybody else's upbringing that I knew. 0:14:05.960 --> 0:14:09.000 And so we went from that to this light to 0:14:09.160 --> 0:14:12.360 squatting in a cottage and my mom working in a 0:14:12.400 --> 0:14:16.320 hotel as a waitress and a chamber mate, and so 0:14:16.400 --> 0:14:20.000 it was like from high to low really fast, a 0:14:20.040 --> 0:14:24.280 reversal of fortune when you were having to cook for yourselves. 0:14:25.360 --> 0:14:26.520 Did you eat? What did you do? 0:14:27.080 --> 0:14:30.480 There was so my mom was out a lot most 0:14:30.480 --> 0:14:33.720 of the time working lady, and weekends as well, she'd 0:14:33.720 --> 0:14:36.080 be out to free in the morning. So we were 0:14:36.160 --> 0:14:38.600 on our own and often my mom would leave us 0:14:38.640 --> 0:14:42.520 sandwiches and whatever. But my big thing was just like orange, 0:14:42.640 --> 0:14:47.400 just orange squash and just tons of orange squash, and 0:14:47.440 --> 0:14:50.360 sitting up at night crocher and in bed. We and 0:14:50.400 --> 0:14:53.600 also for example, like Christmas, like you said about this, 0:14:53.720 --> 0:14:56.080 a lot of this podcast is about people sitting around 0:14:56.120 --> 0:14:59.120 the table and remembering it. Oh, there was no sitting 0:14:59.120 --> 0:15:02.360 around the table for me. It was sitting and watching 0:15:02.400 --> 0:15:05.200 the telly with a tray with egg and chips, you know, 0:15:05.240 --> 0:15:08.720 when my mom come home and Christmas was not Christmas. 0:15:08.840 --> 0:15:11.680 We didn't have Christmas because my mom was always working. 0:15:12.280 --> 0:15:15.040 Our Christmas was like a week after and kind of 0:15:15.120 --> 0:15:17.240 cobbled together, but it was never going to feel the 0:15:17.280 --> 0:15:21.720 same as the real Christmas. And I remember we had 0:15:21.760 --> 0:15:24.880 Salvation Army one year, you know, coming around with food 0:15:24.960 --> 0:15:27.920 and presents because we didn't have anything. My mom, if 0:15:27.960 --> 0:15:32.240 she didn't work, we had nothing. And that is a 0:15:32.400 --> 0:15:35.400 very different upbringing to a lot of people. 0:15:35.480 --> 0:15:35.760 I know. 0:15:37.600 --> 0:15:41.680 The singer Rag and Boneman shared a fantastic story of 0:15:41.840 --> 0:15:44.840 childhood ingenuity. 0:15:45.200 --> 0:15:49.520 Yeah, there's the truth to the story. In the summer, 0:15:50.080 --> 0:15:54.120 the kids from our street we used to sometimes get 0:15:54.120 --> 0:15:57.840 together and so we had a house full of instruments. 0:15:57.920 --> 0:16:00.200 We had guitars that were hanging on the walls and 0:16:00.560 --> 0:16:03.440 sometimes there are old crappy ones that no one played anymore, 0:16:04.160 --> 0:16:08.640 or old keyboard that doesn't really work. We would get 0:16:08.960 --> 0:16:10.880 those instruments and put them out on the front lawn, 0:16:12.480 --> 0:16:15.480 open the windows and play like whatever music it was 0:16:15.520 --> 0:16:19.120 through the stereo as loud as possible, and act like 0:16:19.240 --> 0:16:22.640 we were playing it and put a basket there in 0:16:22.760 --> 0:16:26.120 front of us to ask for money. So we could 0:16:26.200 --> 0:16:28.440 go and buy ice cream from the ice cream Vand 0:16:28.520 --> 0:16:30.880 did it we it did. I mean people came out 0:16:30.880 --> 0:16:33.160 and gave us money. I think we made enough to 0:16:33.200 --> 0:16:34.040 get some ice cream. 0:16:34.240 --> 0:16:36.640 That's the version of I grew up, you know, selling 0:16:36.720 --> 0:16:38.520 lemonade when I was a kid. You know, we take 0:16:38.600 --> 0:16:41.040 lemonade and then put a table on the front lawn 0:16:41.080 --> 0:16:43.800 and at five cents please. Yeah, we were like buskingto 0:16:43.840 --> 0:16:47.840 like guns and roses for aff for hersh The scent 0:16:48.000 --> 0:16:51.160 of food was almost more important than the taste of food. 0:16:52.200 --> 0:16:55.040 I remember so clearly. I didn't go to Garner until 0:16:55.040 --> 0:16:59.360 I was fourteen, and my first memory was stepping off 0:16:59.360 --> 0:17:03.000 the plane and two things hit me. The first was 0:17:03.040 --> 0:17:06.040 the heat, and the second thing was the smell. And 0:17:06.080 --> 0:17:09.080 the smell has never left me, and I still every 0:17:09.080 --> 0:17:16.760 time I go to Ghana instantly hit with this intoxicating smell. 0:17:17.080 --> 0:17:18.840 And I've tried to work out what it is. I 0:17:18.880 --> 0:17:21.959 think it's a combination of just heat and sea air 0:17:22.000 --> 0:17:24.560 because it's very the capital is on the coast and 0:17:24.600 --> 0:17:27.800 it's a quite rough Atlantic coast. There's a lot of 0:17:27.840 --> 0:17:31.480 sea breeze and mist and salt in the air. And 0:17:31.520 --> 0:17:34.280 then one of my favorite Ganeian dishes, which because the 0:17:34.680 --> 0:17:38.720 BA flight from Ghana lands basically at dusk, and at 0:17:38.840 --> 0:17:42.720 dusk is when food vendors in the city start selling 0:17:43.080 --> 0:17:46.720 this afterwork snack which they fry outside. It's called kellolee 0:17:47.240 --> 0:17:53.240 and it's ripe plantain diced that seasoned with ginger, black pepper, 0:17:53.359 --> 0:17:56.920 tiny bit of nutmeg, chili and salt, and then it's 0:17:57.000 --> 0:18:00.200 deep fried, absolutely delicious. I made some last I. 0:18:00.160 --> 0:18:02.639 Actually, you season it first, and then you do you 0:18:02.720 --> 0:18:04.159 season it and then you take. 0:18:04.480 --> 0:18:05.120 You eat it hot. 0:18:05.200 --> 0:18:06.160 Yeah, you eat it hot. 0:18:06.600 --> 0:18:07.440 And it's street food. 0:18:07.520 --> 0:18:12.400 It's street food, and that makes the entire city have 0:18:12.880 --> 0:18:18.040 a fragrance of kind of slightly sweet spicy nut maggy 0:18:18.840 --> 0:18:21.440 air and I honestly think it's it's a little hint 0:18:21.520 --> 0:18:22.440 on the air and a cross. 0:18:23.400 --> 0:18:26.800 Glenn Close spent part of her childhood in Africa and 0:18:26.920 --> 0:18:30.679 can still remember the plaintive cries of the family chicken. 0:18:31.440 --> 0:18:35.000 We had a rooster called Pretzel and he would crow 0:18:35.080 --> 0:18:40.200 during the night, and my brother cut a oil drum 0:18:40.200 --> 0:18:42.960 in half and cleaned it out, and at night, Pretzel 0:18:42.960 --> 0:18:44.960 would be put under the oil drum, but you still 0:18:44.960 --> 0:18:45.440 could hear it. 0:18:45.520 --> 0:18:48.000 Worm. 0:18:48.040 --> 0:18:51.679 Finally, finally, everybody thought it was time for pretzel to 0:18:51.720 --> 0:18:53.840 be butchered, and he was, and he was put in 0:18:53.840 --> 0:18:56.160 the freezer. And then I happened to be there when 0:18:56.160 --> 0:18:59.520 they brought pretzel out and said let's let's roast pretzel. 0:19:02.240 --> 0:19:03.400 He was inedible. 0:19:03.600 --> 0:19:06.000 You could even get a knife into where my mother 0:19:06.200 --> 0:19:09.600 was pretzels revenge. 0:19:10.200 --> 0:19:12.040 Do you remember going to the markets in Tehran? 0:19:12.640 --> 0:19:16.160 Not markets? Oh well, actually no I did. They're called bazaars. 0:19:16.680 --> 0:19:19.240 Christian Amanpour grew up in Tehran. 0:19:19.720 --> 0:19:22.760 I mean, if anybody's been to the Great Bazaar in Istanbul, 0:19:23.119 --> 0:19:26.560 imagine that in all the other Middle Eastern countries. And 0:19:26.800 --> 0:19:29.600 we used to go. I do remember. My mother would 0:19:29.640 --> 0:19:31.960 do the shopping. Obviously, I would just be amazed by 0:19:32.000 --> 0:19:34.399 the color and the vibrancy, and that I want this 0:19:34.480 --> 0:19:35.840 and I want that, even if I didn't know what 0:19:35.880 --> 0:19:39.840 it was. I'm afraid that the men at that time 0:19:39.920 --> 0:19:44.679 were very cheeky and quite intrusive. So I used to go, 0:19:44.880 --> 0:19:47.240 not knowing any better, in my shorts or my short 0:19:47.240 --> 0:19:49.879 skirt or whatever and get my bum pinched. That was 0:19:49.960 --> 0:19:52.840 quite derry ger in those days. My mom told me 0:19:53.680 --> 0:19:56.280 from now on I had to bring a flip flop 0:19:56.359 --> 0:19:59.639 you know, sandal hold it behind my bum and if 0:19:59.640 --> 0:20:05.520 anybody he dead, you know, bang them. It really worked. 0:20:07.640 --> 0:20:11.960 I can't remember when I discovered pasta, but I can 0:20:12.080 --> 0:20:15.240 remember when I discovered pasta and risotto. 0:20:15.840 --> 0:20:18.840 Norman Foster one of my oldest friends. 0:20:19.040 --> 0:20:23.880 I was a student and i'd cycled and ended up 0:20:24.600 --> 0:20:30.480 in Milan, and I associated rice with rice pudding, which 0:20:30.640 --> 0:20:35.240 was sweet and sickly and really for me, not very nice. 0:20:35.880 --> 0:20:40.320 And I discovered rice and pasta and it was just 0:20:40.760 --> 0:20:44.000 a great discovery. That was a very very long time ago. 0:20:44.200 --> 0:20:47.560 How old were you then, ah. 0:20:46.840 --> 0:20:48.400 I must have been in my teens. 0:20:49.640 --> 0:20:53.960 Paul McCartney and John Lennon were also intrepid teenagers. Here's 0:20:54.040 --> 0:20:56.600 Paul recalling their first trip abroad. 0:20:57.320 --> 0:21:02.240 John and I hitch hiked to Paris. He got given 0:21:02.920 --> 0:21:06.959 a fabulous birthday present by his rich relatives in Scotland, 0:21:07.600 --> 0:21:10.280 and one of them gave him one hundred pounds for 0:21:10.320 --> 0:21:13.720 his birthday. You know, I mean, I still think that's 0:21:13.720 --> 0:21:14.760 a reasonable gift. 0:21:14.920 --> 0:21:15.960 It's very reasonable. 0:21:16.200 --> 0:21:20.639 No one hundred quid I have it anyway. So we 0:21:20.760 --> 0:21:24.000 hitchied to Paris and then we used the money to 0:21:24.040 --> 0:21:26.719 get food and stuff, and we thought, oh, we've got 0:21:26.800 --> 0:21:29.800 to have a wine experience. We're in France, you know. 0:21:30.400 --> 0:21:34.119 So we went into a cafe corner cafe and we 0:21:34.200 --> 0:21:37.119 sort of sidled up to the bar and said, do 0:21:38.320 --> 0:21:44.760 van ordinaire ceavow play? And she gave us two glasses 0:21:44.800 --> 0:21:49.560 of red wine and we took a sip and thought, oh, 0:21:49.840 --> 0:21:54.040 that is terrible. It's like vinegar. God, I don't know 0:21:54.040 --> 0:21:56.239 what the fuss is about all these people going on 0:21:56.280 --> 0:21:58.240 about wine. They're crazy, We're saying. 0:21:58.840 --> 0:21:59.000 So. 0:21:59.040 --> 0:22:02.240 We never liked wine till we got down to London. 0:22:02.280 --> 0:22:06.480 And the first time I ever remember really liking wine, 0:22:07.080 --> 0:22:10.080 it was with George Martin. My girlfriend at the time 0:22:10.160 --> 0:22:13.199 was Jane Asher, and Jane and I went out with 0:22:13.560 --> 0:22:17.280