1 00:00:00,080 --> 00:00:03,840 Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and 2 00:00:03,920 --> 00:00:05,440 Speaker 1: Adamized Studios. 3 00:00:08,760 --> 00:00:11,920 Speaker 2: I can honestly say that I've had breakfast, I've had lunch, 4 00:00:12,080 --> 00:00:15,680 Speaker 2: and I've had dinner with Mary McCartney. The last time 5 00:00:15,800 --> 00:00:19,920 Speaker 2: was breakfast. Mary brought her own porridge, Ruthie, You're gonna 6 00:00:19,960 --> 00:00:23,920 Speaker 2: love it. It has vanilla, it has almonds, it has pecans, 7 00:00:24,280 --> 00:00:28,320 Speaker 2: and it has poached maple syrup plums. How could I 8 00:00:28,360 --> 00:00:32,320 Speaker 2: possibly disagree? She also brought her camera to take a 9 00:00:32,360 --> 00:00:41,519 Speaker 2: picture of us for her newest book, Feeding Creativity. My 10 00:00:41,640 --> 00:00:45,400 Speaker 2: friend Mary is a filmmaker, she's a photographer, she's a writer, 11 00:00:45,840 --> 00:00:48,720 Speaker 2: and she's a chef. She comes from a family of 12 00:00:48,800 --> 00:00:52,920 Speaker 2: creatives who are passionate eaters, and she has continued the 13 00:00:52,920 --> 00:00:56,760 Speaker 2: beautiful legacy of her mother, Linda, who taught her the importance, 14 00:00:57,240 --> 00:00:59,600 Speaker 2: meaning and beauty of food and. 15 00:00:59,520 --> 00:01:01,400 Speaker 3: Cooking for people you love. 16 00:01:02,480 --> 00:01:05,760 Speaker 2: I can't think of anything nicer than being with this 17 00:01:05,880 --> 00:01:13,360 Speaker 2: incredible woman on a sunny Friday afternoon in June talking together. Wow, 18 00:01:13,560 --> 00:01:16,400 Speaker 2: I'm just never leaving. I know I'm going to stay 19 00:01:16,440 --> 00:01:18,800 Speaker 2: for breakfast, undry dinner. We've done lunch, but now we're 20 00:01:18,800 --> 00:01:21,480 Speaker 2: going to have dinner. But that was the only time 21 00:01:21,520 --> 00:01:24,520 Speaker 2: I've fed you is when I brought you breakfast. Okay, 22 00:01:24,640 --> 00:01:28,199 Speaker 2: well the tables are turned. Now I'm coming over for dinner, lunch, 23 00:01:28,280 --> 00:01:30,720 Speaker 2: and breakfast. I'll bring what would I bring you for breakfast? 24 00:01:30,760 --> 00:01:33,200 Speaker 2: I have to think that everyone needs to know. Whenever 25 00:01:33,280 --> 00:01:35,680 Speaker 2: we have any big celebration, I always phone you and 26 00:01:35,720 --> 00:01:40,120 Speaker 2: I'm like, Ruthie, can you send me some of your tomatoes? 27 00:01:39,000 --> 00:01:42,319 Speaker 3: And I do so. 28 00:01:42,680 --> 00:01:44,720 Speaker 2: Mary, you know the drill. So what we're going to 29 00:01:44,760 --> 00:01:47,039 Speaker 2: do is we're going to start with the recipe that 30 00:01:47,160 --> 00:01:50,600 Speaker 2: you chose and you had for lunch, and it is 31 00:01:51,680 --> 00:01:55,280 Speaker 2: risotto with zucchini flowers. And may I say it was 32 00:01:55,400 --> 00:02:03,080 Speaker 2: absolutely delicious. Good risotto with zucchini flowers. Eighteen male zucchini flowers, 33 00:02:03,960 --> 00:02:11,079 Speaker 2: six small zucchini, four tablespoons of olive oil, one medium 34 00:02:11,160 --> 00:02:16,400 Speaker 2: red onion, finely chopped, three hundred grams of risotto rice, 35 00:02:17,520 --> 00:02:22,480 Speaker 2: seventy five milli liters of Pino bianco, and a handful 36 00:02:22,600 --> 00:02:28,120 Speaker 2: of fresh basil leaves. Remove the stamens of spiky sepals 37 00:02:28,160 --> 00:02:33,120 Speaker 2: and tear each flour vertically into four strands. Slice the 38 00:02:33,240 --> 00:02:37,720 Speaker 2: zucchini into very fine discs as thin as the flour strands. 39 00:02:38,440 --> 00:02:41,280 Speaker 2: Heat the olive oil in a large pan and fry 40 00:02:41,320 --> 00:02:45,520 Speaker 2: the onion until soft. Add the rice and stir until 41 00:02:45,560 --> 00:02:49,880 Speaker 2: the grains are coated with the oil. Add the white 42 00:02:49,919 --> 00:02:55,440 Speaker 2: wine and stir. Add two ladles of vegetable stock and simmer, 43 00:02:56,080 --> 00:02:59,560 Speaker 2: stirring until the rice has absorbed nearly all of the liquid. 44 00:03:00,360 --> 00:03:04,720 Speaker 2: Continue to add more liquid in the same way. After 45 00:03:04,800 --> 00:03:08,600 Speaker 2: about twenty minutes of cooking, add the zucchini and then 46 00:03:08,680 --> 00:03:12,880 Speaker 2: the flower strands. When the resorto was ready, the zucchini 47 00:03:12,919 --> 00:03:16,560 Speaker 2: should still have a little bite, the flowers will have disappeared, 48 00:03:16,760 --> 00:03:20,480 Speaker 2: and the rice will have a creamy coating. Add the 49 00:03:20,480 --> 00:03:23,040 Speaker 2: basil leaves. Serve immediately. 50 00:03:24,560 --> 00:03:27,520 Speaker 4: My name is Chelmnowen and I'm the executive chef at 51 00:03:27,520 --> 00:03:31,280 Speaker 4: the River Cabot and I think she's brilliant. Thank you. 52 00:03:32,480 --> 00:03:36,560 Speaker 2: So shall we talk about resort So I just had 53 00:03:36,880 --> 00:03:41,000 Speaker 2: in this beautiful summer's day of the Ribber Cafe sitting outside, 54 00:03:41,040 --> 00:03:48,000 Speaker 2: I just had the most beautiful corgett zucchini resorta, which 55 00:03:48,080 --> 00:03:51,800 Speaker 2: was actually a part based one. Yes, and for lunch 56 00:03:51,960 --> 00:03:54,200 Speaker 2: it was super fresh. 57 00:03:54,680 --> 00:03:54,880 Speaker 5: Yeah. 58 00:03:55,120 --> 00:03:59,120 Speaker 2: Really, what I loved is here you're not shy of 59 00:03:59,120 --> 00:04:02,520 Speaker 2: extra virginal oil, and I literally it was so like 60 00:04:02,600 --> 00:04:05,760 Speaker 2: the olive oil in it made it really glossy and 61 00:04:05,840 --> 00:04:09,040 Speaker 2: really delicious and moorish. 62 00:04:09,360 --> 00:04:12,760 Speaker 4: What we're doing that more is finding that some of 63 00:04:12,760 --> 00:04:16,000 Speaker 4: the rosotto's that we would have made for previously in 64 00:04:16,000 --> 00:04:19,800 Speaker 4: the last twenty years of my career or twenty three years, 65 00:04:19,839 --> 00:04:22,240 Speaker 4: we always made resulta with only chicken. 66 00:04:22,000 --> 00:04:26,000 Speaker 5: Stock or fish stock. We never ever made fatiable stock. 67 00:04:26,640 --> 00:04:30,680 Speaker 5: But now it's like this. You know, vegans, vegetarians want 68 00:04:30,720 --> 00:04:31,360 Speaker 5: to eat risotto. 69 00:04:31,520 --> 00:04:32,400 Speaker 4: It's a previous food. 70 00:04:32,680 --> 00:04:35,560 Speaker 5: It was just no, no, you can't have it. It 71 00:04:35,640 --> 00:04:38,919 Speaker 5: seems strange, doesn't it. We used to fold suphiny flower 72 00:04:39,000 --> 00:04:40,520 Speaker 5: even though like the stamen. 73 00:04:40,480 --> 00:04:43,920 Speaker 2: Just give you more get it, which guy had a 74 00:04:43,920 --> 00:04:47,920 Speaker 2: little bit of a different flavor, which was good and surprising. Yeah, 75 00:04:48,120 --> 00:04:50,760 Speaker 2: it was a little bit more bitter in a really 76 00:04:50,800 --> 00:04:55,280 Speaker 2: interesting way. It's probably a bit sweeter, yeah, and I 77 00:04:55,440 --> 00:04:56,240 Speaker 2: fully approved. 78 00:04:56,400 --> 00:04:58,280 Speaker 4: And also when you have this time of year now 79 00:04:59,400 --> 00:05:01,840 Speaker 4: or some people not everyone might have the odd zucchini 80 00:05:01,839 --> 00:05:05,040 Speaker 4: flower growing in their garden because we're coming into corjette 81 00:05:05,080 --> 00:05:10,320 Speaker 4: season now, are we. It's really you know, July August, September, 82 00:05:10,960 --> 00:05:13,360 Speaker 4: because it's exactly peak peak season. 83 00:05:13,960 --> 00:05:17,360 Speaker 2: But as I say, I didn't realize that had white wine. 84 00:05:17,440 --> 00:05:18,920 Speaker 2: That elevates it as well. 85 00:05:19,320 --> 00:05:22,320 Speaker 3: And also that olive oil. 86 00:05:22,560 --> 00:05:24,680 Speaker 5: Yeah, the oil is good, but it all makes everything 87 00:05:24,720 --> 00:05:27,560 Speaker 5: taste good. Secret ingredient and it's really good for you. 88 00:05:27,839 --> 00:05:30,000 Speaker 2: If I had to pick one ingredient, it would be 89 00:05:29,960 --> 00:05:31,200 Speaker 2: a extra virgin olive oil. 90 00:05:31,440 --> 00:05:33,919 Speaker 4: Yeah, I mean the average chef in the River Catholic 91 00:05:33,960 --> 00:05:34,760 Speaker 4: Kitchen's probably. 92 00:05:38,960 --> 00:05:47,520 Speaker 2: Actually it was delicious. I want to eat it all 93 00:05:47,520 --> 00:05:51,560 Speaker 2: over again. And vegan, not only vegetarian, but vegan. Are 94 00:05:51,600 --> 00:05:55,240 Speaker 2: you thinking more vegan? I am. I'm not fully vegan, 95 00:05:55,320 --> 00:05:58,280 Speaker 2: but the book that I'm doing is, for instance, there's 96 00:05:58,320 --> 00:06:01,080 Speaker 2: a bur less blanc sauce in the recipe book. 97 00:06:01,480 --> 00:06:03,080 Speaker 3: Can tell me that well exactly. 98 00:06:03,120 --> 00:06:06,440 Speaker 2: I was watching Rick Stein's Cornwall series and he made 99 00:06:06,440 --> 00:06:09,000 Speaker 2: this amazing bur blanc sauce and I thought, I wonder 100 00:06:09,080 --> 00:06:11,400 Speaker 2: if I use olive oil instead of butter, and I 101 00:06:11,520 --> 00:06:15,400 Speaker 2: used plant based cream instead of cream, and I used 102 00:06:15,400 --> 00:06:17,719 Speaker 2: a little bit of cornstarch to just make it glossy, 103 00:06:17,800 --> 00:06:20,279 Speaker 2: and then the mustard and the white wine and it 104 00:06:20,360 --> 00:06:21,080 Speaker 2: was incredible. 105 00:06:21,160 --> 00:06:21,480 Speaker 3: That's it. 106 00:06:21,680 --> 00:06:25,200 Speaker 2: So it's sort of this thing of experimenting, and the 107 00:06:25,240 --> 00:06:28,400 Speaker 2: more and more I'm doing it, the more surprised I 108 00:06:28,440 --> 00:06:30,960 Speaker 2: am with how simple and delicious it can be. So 109 00:06:31,600 --> 00:06:34,240 Speaker 2: that's why I'm exploring more and more plant based. It's 110 00:06:34,279 --> 00:06:37,120 Speaker 2: interesting also, and we will come back to this because 111 00:06:37,120 --> 00:06:39,760 Speaker 2: I want to really talk about growing up. But what 112 00:06:39,920 --> 00:06:43,520 Speaker 2: you're talking about is replacement, isn't it. It's saying, can 113 00:06:43,560 --> 00:06:47,040 Speaker 2: I do this instead of that? Can I this instead 114 00:06:47,080 --> 00:06:50,320 Speaker 2: of that? Can I think about where did this come from? 115 00:06:50,360 --> 00:06:53,360 Speaker 2: And can I find another place? And I think it's 116 00:06:53,360 --> 00:06:56,360 Speaker 2: a way of cooking with the kind of rigor which 117 00:06:56,440 --> 00:06:59,200 Speaker 2: it says, you know, I'm going to really think about 118 00:06:59,240 --> 00:07:03,360 Speaker 2: what I'm doing. But my big challenge and also excitement 119 00:07:03,839 --> 00:07:06,440 Speaker 2: of what I've grown into doing is this thing of 120 00:07:06,960 --> 00:07:09,880 Speaker 2: I'm not doing it for other vegetarians or vegans. I'm 121 00:07:09,920 --> 00:07:13,440 Speaker 2: doing it for people that are wanting to eat more. 122 00:07:13,520 --> 00:07:16,960 Speaker 2: You reduce their intake of meat, So it's more like 123 00:07:17,360 --> 00:07:20,360 Speaker 2: trying to win people over. What I like to devise 124 00:07:20,480 --> 00:07:22,840 Speaker 2: recipe wise is that you would almost eat it if 125 00:07:22,840 --> 00:07:25,400 Speaker 2: you're a meat eater. If I get it right, you 126 00:07:25,440 --> 00:07:27,520 Speaker 2: would eat it and then be like, wow, I had 127 00:07:27,600 --> 00:07:30,880 Speaker 2: no idea. We had such a great time with your 128 00:07:30,960 --> 00:07:34,280 Speaker 2: dad when we did the podcast with him, and it 129 00:07:34,320 --> 00:07:37,000 Speaker 2: was one of the earlier ones, and he told us 130 00:07:37,040 --> 00:07:41,120 Speaker 2: a story about making a turkey out of macaroni and cheese, 131 00:07:41,480 --> 00:07:44,560 Speaker 2: and I just thought that was hilarious and so touching. 132 00:07:44,760 --> 00:07:48,000 Speaker 2: And tell me what it was like growing up in 133 00:07:48,080 --> 00:07:52,240 Speaker 2: a house that cared so much about where food came from, 134 00:07:52,360 --> 00:07:55,200 Speaker 2: about the ethics, about the lambs that they saw on 135 00:07:55,240 --> 00:07:58,880 Speaker 2: the hill. Was it always vegetarian? Mum and dad came 136 00:07:58,960 --> 00:08:01,560 Speaker 2: I remember them saying, let's sit down and want to 137 00:08:01,600 --> 00:08:06,280 Speaker 2: talk to you. And they said, look, we've decided we 138 00:08:06,320 --> 00:08:09,000 Speaker 2: don't want to eat meat anymore. So they were like, 139 00:08:09,040 --> 00:08:11,040 Speaker 2: we're not going to We're not going to cook it anymore. 140 00:08:11,040 --> 00:08:13,720 Speaker 2: But they were always like, it's your choice. But at home, 141 00:08:13,840 --> 00:08:16,320 Speaker 2: this isn't going to happen. And we were so young, 142 00:08:16,440 --> 00:08:20,280 Speaker 2: we were like, you know, I don't know, like young, 143 00:08:20,440 --> 00:08:24,160 Speaker 2: like five or six, but I remember it and it 144 00:08:24,320 --> 00:08:27,280 Speaker 2: wasn't a problem because it was more of a problem 145 00:08:27,320 --> 00:08:30,280 Speaker 2: eating out. But at home, my mum was a great cook, 146 00:08:30,400 --> 00:08:35,400 Speaker 2: and you talking about the macaroni turkey she did. The 147 00:08:35,559 --> 00:08:38,800 Speaker 2: big thing is we always would talk about it. So 148 00:08:38,840 --> 00:08:41,680 Speaker 2: we'd sit down and we would talk about food. So 149 00:08:41,760 --> 00:08:43,680 Speaker 2: my dad was very clever. He was like, well, look 150 00:08:43,880 --> 00:08:46,880 Speaker 2: if we're not going to eat a turkey, what are 151 00:08:46,880 --> 00:08:48,640 Speaker 2: we going to eat? Because we want to slice something 152 00:08:48,720 --> 00:08:50,439 Speaker 2: and we want something at the center of the plate. 153 00:08:50,880 --> 00:08:53,200 Speaker 2: So Mom and Dad would big debate. They'd be like, 154 00:08:53,200 --> 00:08:54,880 Speaker 2: what are we going to have? And Mom was like, well, 155 00:08:54,920 --> 00:08:58,200 Speaker 2: I could do this this macaroni thing, and then we 156 00:08:58,240 --> 00:09:00,520 Speaker 2: could slice it, and then we could still So it 157 00:09:00,559 --> 00:09:03,160 Speaker 2: all sounds a bit crazy, but that was the beginning 158 00:09:03,240 --> 00:09:06,360 Speaker 2: of how it carries on even to this day, like 159 00:09:06,480 --> 00:09:08,640 Speaker 2: I'll do it with my husband or my family. I'm like, well, 160 00:09:08,679 --> 00:09:10,720 Speaker 2: I still want to eat that. I don't want to 161 00:09:10,720 --> 00:09:16,320 Speaker 2: ever feel like I'm missing out on Like I don't 162 00:09:16,320 --> 00:09:19,319 Speaker 2: want to be apologetic for you know, I don't want 163 00:09:19,320 --> 00:09:21,040 Speaker 2: to go to a restaurant and be like, oh, someone 164 00:09:21,120 --> 00:09:22,600 Speaker 2: to look at me and go, oh, I'm sorry you 165 00:09:22,720 --> 00:09:24,720 Speaker 2: have to eat that. I want it to be like 166 00:09:25,040 --> 00:09:27,600 Speaker 2: if we get it right, If we get it right, 167 00:09:27,640 --> 00:09:30,000 Speaker 2: somebody stuns, like, oh I wish I'd ordered that, and 168 00:09:30,040 --> 00:09:32,760 Speaker 2: I have to eat this steak, and I'm like, but also, 169 00:09:32,920 --> 00:09:38,400 Speaker 2: I'm not very judgy about it. I understand I have 170 00:09:38,600 --> 00:09:41,560 Speaker 2: tasted meat, and I understand the like of I would 171 00:09:41,720 --> 00:09:44,400 Speaker 2: like the taste of it. I just think because I've 172 00:09:44,440 --> 00:09:47,480 Speaker 2: grown up this certain way. I've never considered it a food. 173 00:09:48,559 --> 00:09:52,040 Speaker 2: I don't consider it a food, but I know that's unusual, 174 00:09:52,240 --> 00:09:54,920 Speaker 2: although I didn't realize it was unusual till we kind 175 00:09:54,920 --> 00:09:58,120 Speaker 2: of started promoting meat free Monday. And that's the only 176 00:09:58,160 --> 00:10:01,240 Speaker 2: reason I got into to share recipes and then doing 177 00:10:01,320 --> 00:10:03,199 Speaker 2: the cookbooks and the cooking show. 178 00:10:03,679 --> 00:10:05,400 Speaker 3: Because about meat fruit Monday. 179 00:10:05,640 --> 00:10:08,559 Speaker 2: Meat free Monday is a movement, and it's great because 180 00:10:08,720 --> 00:10:10,240 Speaker 2: all it is is word of mouth. 181 00:10:10,280 --> 00:10:11,480 Speaker 3: It's like, do you. 182 00:10:11,440 --> 00:10:16,440 Speaker 2: Want to for any reason you want reduce you know, 183 00:10:16,679 --> 00:10:19,320 Speaker 2: we often think we can't do anything for the planet, 184 00:10:19,320 --> 00:10:20,840 Speaker 2: and it's like quite overwhelming. 185 00:10:21,400 --> 00:10:23,280 Speaker 3: And so what I love about the idea. 186 00:10:23,000 --> 00:10:25,120 Speaker 2: For meat meat free Monday is like you can have 187 00:10:25,200 --> 00:10:28,240 Speaker 2: one day where you don't eat meat or fish and 188 00:10:28,280 --> 00:10:31,200 Speaker 2: then you're not giving into that industry. So you can 189 00:10:31,240 --> 00:10:34,199 Speaker 2: be like, I'm reducing you know, the amount of water 190 00:10:34,280 --> 00:10:37,120 Speaker 2: it takes to grow beef and all of those kind 191 00:10:37,160 --> 00:10:39,040 Speaker 2: of things. So it's sort of like a really easy 192 00:10:39,080 --> 00:10:43,320 Speaker 2: way of reducing your carbon footprint or you know, being 193 00:10:43,400 --> 00:10:46,320 Speaker 2: kinder to animals if you want to. And I think 194 00:10:46,360 --> 00:10:48,760 Speaker 2: when people start doing it, what I found is people 195 00:10:49,400 --> 00:10:53,520 Speaker 2: suddenly it sort of grows into your lifestyle. And also 196 00:10:53,520 --> 00:10:56,160 Speaker 2: it makes us consider what we're eating a bit more 197 00:10:56,200 --> 00:10:59,200 Speaker 2: because sometimes we just eat without thinking about it. So 198 00:11:00,000 --> 00:11:02,480 Speaker 2: basically that's what happened. We launched meat Free Monday, and 199 00:11:02,520 --> 00:11:04,439 Speaker 2: I kind of like, la, la la, We've just done this, 200 00:11:04,520 --> 00:11:06,240 Speaker 2: and you know if people want to do it or not. 201 00:11:06,760 --> 00:11:09,080 Speaker 2: And then I did at work, had people come up 202 00:11:09,120 --> 00:11:10,920 Speaker 2: to me if I'm in a photo shoot and be like, 203 00:11:10,960 --> 00:11:13,520 Speaker 2: I love meat Free Monday and we're trying to do 204 00:11:13,559 --> 00:11:15,400 Speaker 2: it with our family, but I really don't know what 205 00:11:15,440 --> 00:11:18,600 Speaker 2: to cook. And that really surprised me because I've grown 206 00:11:18,679 --> 00:11:21,480 Speaker 2: up talking about food and like, what are we going 207 00:11:21,520 --> 00:11:24,400 Speaker 2: to have on that gap on the plate if you're 208 00:11:24,440 --> 00:11:27,160 Speaker 2: not having meat and fish? So then I was like, oh, okay, 209 00:11:27,280 --> 00:11:29,800 Speaker 2: I can share these recipes. And that's what mom did. 210 00:11:29,840 --> 00:11:32,720 Speaker 2: That's why she did the cookbooks, because when people would 211 00:11:32,720 --> 00:11:34,480 Speaker 2: come to our house, they'd be like, I would eat 212 00:11:34,520 --> 00:11:36,960 Speaker 2: this way, of course, and she was like, here's a book. Yeah. 213 00:11:37,000 --> 00:11:37,480 Speaker 3: Of course. 214 00:11:38,040 --> 00:11:40,360 Speaker 2: First of all, the influence that you've had and that 215 00:11:40,440 --> 00:11:45,599 Speaker 2: your family has had on not eating meat has been enormous, 216 00:11:45,640 --> 00:11:48,840 Speaker 2: and I think now there are so many reasons why 217 00:11:49,120 --> 00:11:52,960 Speaker 2: we don't and why people don't to do with witness 218 00:11:53,080 --> 00:11:58,640 Speaker 2: a hurricane in Florida, witness the climate, witness animals who 219 00:11:58,679 --> 00:12:02,560 Speaker 2: are fed hormone. There's so many witnesses. But I think 220 00:12:02,640 --> 00:12:05,560 Speaker 2: what you did, what your family did, was to say 221 00:12:05,559 --> 00:12:10,080 Speaker 2: that actually, it could be delicious, it can be fun, 222 00:12:10,280 --> 00:12:12,600 Speaker 2: it can be ethical, and it can be quite sexy. 223 00:12:13,160 --> 00:12:17,080 Speaker 3: Yeah. Yeah, starting out at the very beginning. 224 00:12:17,200 --> 00:12:19,000 Speaker 2: So you grew up with a mother who was a 225 00:12:19,040 --> 00:12:23,520 Speaker 2: passionate cook, and there were four of you were children, 226 00:12:24,120 --> 00:12:27,120 Speaker 2: And what were meals like in the McCartney household when 227 00:12:27,120 --> 00:12:32,040 Speaker 2: you were growing up, Well, they were homemade. Mum would 228 00:12:32,120 --> 00:12:34,160 Speaker 2: really do the cooking. Like growing up, Mom would do 229 00:12:34,200 --> 00:12:37,000 Speaker 2: the cooking. Dad would help, like he's a good sort 230 00:12:37,000 --> 00:12:38,480 Speaker 2: of if you give him a job, like can you 231 00:12:38,559 --> 00:12:42,559 Speaker 2: chop this? You know, he'd do it meticulously. But Mum 232 00:12:42,840 --> 00:12:45,320 Speaker 2: was kind of very much. She would describe herself as 233 00:12:45,320 --> 00:12:48,160 Speaker 2: a peasant cook. It's like, go to the cupboard, find 234 00:12:48,200 --> 00:12:51,559 Speaker 2: what's in there, and make something delicious with it. Did 235 00:12:51,559 --> 00:12:55,839 Speaker 2: she grew She grew up in America, like East Coast, 236 00:12:55,840 --> 00:12:59,520 Speaker 2: New York and Scarsdale, and she grew up watching people cooking. 237 00:12:59,559 --> 00:13:01,480 Speaker 2: They like had a cook in the house and she 238 00:13:01,600 --> 00:13:05,480 Speaker 2: would gravitate towards the kitchen, but it was very much 239 00:13:05,520 --> 00:13:09,680 Speaker 2: meat loafs and you know, very fifties and Barrican cooking, 240 00:13:09,800 --> 00:13:12,040 Speaker 2: so in a way that kind of went into her 241 00:13:12,120 --> 00:13:14,600 Speaker 2: vegetarian cooking. It was she often would say it's like 242 00:13:14,720 --> 00:13:18,880 Speaker 2: meat as often like how you flavor it? So it 243 00:13:19,000 --> 00:13:21,520 Speaker 2: sort of stemmed from that, and so I would cook 244 00:13:21,559 --> 00:13:23,320 Speaker 2: with Mum a lot. Then it sort of grew into 245 00:13:24,280 --> 00:13:26,560 Speaker 2: us kids sort of helping her, and then in a 246 00:13:26,640 --> 00:13:29,360 Speaker 2: weird way, in the end, we sort of took over 247 00:13:29,400 --> 00:13:31,079 Speaker 2: a lot of the cooking and would say like, what 248 00:13:31,120 --> 00:13:33,360 Speaker 2: do you want to request? And you know, she'd love 249 00:13:33,400 --> 00:13:36,120 Speaker 2: a fresh pesto or we had a lot of pasta 250 00:13:36,160 --> 00:13:38,800 Speaker 2: and stuff. So then it's sort of like we would 251 00:13:38,880 --> 00:13:41,120 Speaker 2: we carried on the cooking. Was it all of you 252 00:13:41,280 --> 00:13:43,880 Speaker 2: or were you the kid that cooked? No, it was 253 00:13:43,920 --> 00:13:45,920 Speaker 2: all It felt like it was a group effort. And 254 00:13:45,960 --> 00:13:48,600 Speaker 2: then when I left home, I kind of had this 255 00:13:48,800 --> 00:13:51,960 Speaker 2: choice to sort of you know, suddenly I'd grown up 256 00:13:51,960 --> 00:13:53,920 Speaker 2: in this family where I had great food. We talked 257 00:13:53,920 --> 00:13:57,160 Speaker 2: about vegetarian cooking all the time and this sort of joy, 258 00:13:57,520 --> 00:14:01,040 Speaker 2: joy of celebration of cooking. And then I went to 259 00:14:01,240 --> 00:14:03,640 Speaker 2: work in London. I was like oh, I wonder as 260 00:14:03,679 --> 00:14:06,080 Speaker 2: a photographer, and I was like, I need to pick 261 00:14:06,160 --> 00:14:07,960 Speaker 2: my own food. So I sort of had like a 262 00:14:08,040 --> 00:14:12,040 Speaker 2: tuna salad sandwich in my lunch hour, and I loved 263 00:14:12,080 --> 00:14:14,360 Speaker 2: the taste of it. But then all I could think 264 00:14:14,360 --> 00:14:16,600 Speaker 2: about was like, I know how to cook differently, I 265 00:14:16,600 --> 00:14:19,880 Speaker 2: don't need to eat this, and I was just thinking 266 00:14:19,880 --> 00:14:22,760 Speaker 2: about that lovely tuna swimming in the ocean being plucked out. 267 00:14:22,760 --> 00:14:26,920 Speaker 2: So it's like, unfortunately my brain doesn't work, or fortunately, 268 00:14:27,440 --> 00:14:31,040 Speaker 2: what about your grandpa? I love it. My grandparents, well, 269 00:14:31,080 --> 00:14:34,160 Speaker 2: we had I always considered myself half Liver Pudley and 270 00:14:34,200 --> 00:14:37,840 Speaker 2: half American growing up, so my accent was this sort 271 00:14:37,880 --> 00:14:42,120 Speaker 2: of odd mixture. So in Liverpool it was all like 272 00:14:42,560 --> 00:14:46,800 Speaker 2: going to the chip shop and chip butties, real comfort food, 273 00:14:47,000 --> 00:14:51,280 Speaker 2: very simple food. And then you know, the more New 274 00:14:51,360 --> 00:14:54,520 Speaker 2: York deli sandwiches, pizza. The minute we would get to 275 00:14:54,520 --> 00:14:56,840 Speaker 2: New York to visit our grandparents, it would be like 276 00:14:57,040 --> 00:14:59,000 Speaker 2: straight to get pizza. 277 00:14:59,040 --> 00:15:01,200 Speaker 3: Did they cook? To do grandparents cook? 278 00:15:01,360 --> 00:15:05,360 Speaker 2: My grandparents were like when we grew up, we didn't. 279 00:15:05,560 --> 00:15:09,200 Speaker 2: My step grandmother cooked a lot. So my mom's mom 280 00:15:09,240 --> 00:15:12,880 Speaker 2: died in a plane crash in the early sixties like 281 00:15:12,920 --> 00:15:16,440 Speaker 2: the first big sort of Pan American. So then my 282 00:15:16,480 --> 00:15:20,200 Speaker 2: grandfather remarried I quite we thought of her as quite 283 00:15:20,240 --> 00:15:23,640 Speaker 2: strict French American woman. But what she did was my 284 00:15:23,760 --> 00:15:27,960 Speaker 2: mom taught me all my more peasant instinctive cooking. And 285 00:15:28,000 --> 00:15:31,760 Speaker 2: then Monique. Growing up, she was a little bit it 286 00:15:31,800 --> 00:15:34,080 Speaker 2: felt like children should be seen or not heard. But 287 00:15:34,120 --> 00:15:37,240 Speaker 2: then when I became a teenager, we kind of bonded 288 00:15:37,280 --> 00:15:40,280 Speaker 2: a bit more over her teaching me how. She taught 289 00:15:40,320 --> 00:15:42,680 Speaker 2: me how to make pastry. She taught me how to 290 00:15:42,720 --> 00:15:45,600 Speaker 2: make a soufle. She taught me how to make a 291 00:15:45,720 --> 00:15:49,480 Speaker 2: partisserie apple tart, and so all of those things in 292 00:15:49,520 --> 00:15:52,520 Speaker 2: my cooking now I kind of use. So like in 293 00:15:52,560 --> 00:15:56,600 Speaker 2: the new cookbook, I take Dame Judy Dench my apple tart, 294 00:15:56,960 --> 00:16:00,520 Speaker 2: but it's four ingredients, so I'm not making the it's 295 00:16:00,520 --> 00:16:04,400 Speaker 2: a ready roll pastry. Then they slice apples brushed with 296 00:16:04,440 --> 00:16:08,720 Speaker 2: olive oil and then glazed with apricot jam. Back to 297 00:16:08,760 --> 00:16:11,120 Speaker 2: the growing up, So your mother would cook, would you 298 00:16:11,160 --> 00:16:12,160 Speaker 2: have common to cook? 299 00:16:12,320 --> 00:16:13,000 Speaker 3: No, we didn't. 300 00:16:13,080 --> 00:16:15,720 Speaker 2: We sit down at a table because we go to 301 00:16:15,760 --> 00:16:18,400 Speaker 2: school every day to come home and then you would 302 00:16:18,440 --> 00:16:21,080 Speaker 2: sit down all together or would people eat at different 303 00:16:21,120 --> 00:16:24,840 Speaker 2: times we would kind of have the home cooked meal. 304 00:16:24,920 --> 00:16:27,880 Speaker 2: Maybe during school time. We'd eat slightly different times, but 305 00:16:28,000 --> 00:16:32,320 Speaker 2: generally holidays and like summer holidays, we would be in 306 00:16:32,360 --> 00:16:35,920 Speaker 2: Scotland and this kind of beautiful but remote farm. Or 307 00:16:35,960 --> 00:16:39,120 Speaker 2: we'd go to Arizona in where mum sort of went 308 00:16:39,160 --> 00:16:43,080 Speaker 2: to UFA and then became a photographer there. So we 309 00:16:43,120 --> 00:16:45,320 Speaker 2: would go to these places where it was just us, 310 00:16:45,800 --> 00:16:48,680 Speaker 2: so it was sort of all of us cooking and 311 00:16:48,760 --> 00:16:50,920 Speaker 2: we would sit down and eat. We didn't have like 312 00:16:51,440 --> 00:16:54,440 Speaker 2: housekeepers and chefs and chauffas and all that kind of stuff, 313 00:16:54,800 --> 00:16:57,480 Speaker 2: which I really value now because I know how to 314 00:16:57,520 --> 00:17:00,280 Speaker 2: cook and I was sitting literally with my family under 315 00:17:00,320 --> 00:17:03,520 Speaker 2: table talking endlessly about food and flavors. 316 00:17:03,760 --> 00:17:05,720 Speaker 3: Have you carried that on with your own children? 317 00:17:06,000 --> 00:17:09,800 Speaker 2: Yeah? And what I like to do is because kids 318 00:17:09,800 --> 00:17:12,960 Speaker 2: can be a little bit unsatisfying to cook from, don't 319 00:17:13,000 --> 00:17:14,640 Speaker 2: you think They can be a bit like how many 320 00:17:14,640 --> 00:17:16,639 Speaker 2: bites do I have to have? And then when you 321 00:17:16,680 --> 00:17:19,080 Speaker 2: cook for friends the same they're like, oh, this is 322 00:17:19,119 --> 00:17:22,560 Speaker 2: so thank you. But I found once I started getting 323 00:17:22,560 --> 00:17:26,359 Speaker 2: the kids involved, then they're really much more excited to 324 00:17:26,400 --> 00:17:28,840 Speaker 2: eat it because they'll chop things the size they like it, 325 00:17:28,960 --> 00:17:32,840 Speaker 2: or they'll kind of put in ingredients. So I think 326 00:17:32,880 --> 00:17:37,359 Speaker 2: it's important because when I left home to become a photographer, 327 00:17:37,960 --> 00:17:41,640 Speaker 2: I remember making a stew thinking it was exactly how 328 00:17:41,680 --> 00:17:44,280 Speaker 2: my mum had cooked it, and it was really didn't 329 00:17:44,280 --> 00:17:47,280 Speaker 2: have like the flavor. And I phoned her and I 330 00:17:47,320 --> 00:17:49,280 Speaker 2: was like, Mum, this is just not working. And she 331 00:17:49,400 --> 00:17:53,359 Speaker 2: was like, you need to have you put celery and cabbage, 332 00:17:53,720 --> 00:17:57,119 Speaker 2: two ingredients I would never buy. And celery like is 333 00:17:57,160 --> 00:18:00,439 Speaker 2: always the base of anything like arosoto a stew, so 334 00:18:00,680 --> 00:18:05,320 Speaker 2: just those tiny little bits. She would make this amazing kiche, 335 00:18:05,359 --> 00:18:08,240 Speaker 2: but it was like a souflekiche. And when I made it, 336 00:18:08,280 --> 00:18:11,399 Speaker 2: I was like, Mum, this is not this showstopper that 337 00:18:11,480 --> 00:18:14,080 Speaker 2: you pull out, and she was like, it's the oven temperature. 338 00:18:14,600 --> 00:18:17,080 Speaker 2: It needs to be higher. And I was like, does 339 00:18:17,160 --> 00:18:20,400 Speaker 2: these tiny little I think that it's of advice. 340 00:18:20,600 --> 00:18:20,800 Speaker 3: Yeah. 341 00:18:20,920 --> 00:18:23,639 Speaker 2: People who I've talked to, so many of them have 342 00:18:24,320 --> 00:18:27,920 Speaker 2: little books from either their grandmother or their mother, and 343 00:18:28,560 --> 00:18:30,199 Speaker 2: I think, you know, they could get some of the 344 00:18:30,240 --> 00:18:35,560 Speaker 2: recipes in a cookbook, but having that those handwritten recipe 345 00:18:35,560 --> 00:18:38,040 Speaker 2: cards or being able, as you say, to phone up 346 00:18:38,080 --> 00:18:41,119 Speaker 2: and get the hint or it's a connection. It's a 347 00:18:41,200 --> 00:18:43,720 Speaker 2: connection you have when you're eating it. It's a connection 348 00:18:43,800 --> 00:18:46,520 Speaker 2: you have when you're cooking it and talking to somebody 349 00:18:46,520 --> 00:18:48,000 Speaker 2: about how they made it. 350 00:18:47,800 --> 00:18:48,600 Speaker 3: Is so revealing. 351 00:18:59,840 --> 00:19:04,040 Speaker 2: I'm always trying to mythbust this that plant based off vegetaran. 352 00:19:04,160 --> 00:19:07,840 Speaker 2: Cooking is more ingredients, takes longer, So all of the 353 00:19:07,840 --> 00:19:10,159 Speaker 2: recipes I develop, I try to sort of use the 354 00:19:10,200 --> 00:19:14,840 Speaker 2: fewest ingredients and make it the quickest and the most easy, 355 00:19:14,920 --> 00:19:17,679 Speaker 2: but also pleasurable, so it's not too many, you know, 356 00:19:17,680 --> 00:19:21,080 Speaker 2: It's quite simple and enjoyable to make. Sometimes I question 357 00:19:21,240 --> 00:19:24,480 Speaker 2: some of the recipes are too simple, but I love 358 00:19:24,480 --> 00:19:29,240 Speaker 2: a shortcut and I love make ahead, like prepper head. Yeah, yeah, 359 00:19:29,280 --> 00:19:31,439 Speaker 2: because you want to enjoy the people that you're with, 360 00:19:31,680 --> 00:19:34,000 Speaker 2: especially if you're having a dinner party, you can sort 361 00:19:34,000 --> 00:19:36,480 Speaker 2: of make all of it, have it ready, or even 362 00:19:36,480 --> 00:19:39,120 Speaker 2: make it the night before and then put it in 363 00:19:39,119 --> 00:19:39,679 Speaker 2: to cook. 364 00:19:40,240 --> 00:19:43,359 Speaker 3: Is your kitchen connected to your dining room? Is there 365 00:19:43,359 --> 00:19:44,600 Speaker 3: a dining room in your hand I. 366 00:19:44,560 --> 00:19:47,879 Speaker 2: Have a dining table which I also work at, and 367 00:19:47,920 --> 00:19:51,840 Speaker 2: in your kitchen. It's quite important to me because growing 368 00:19:51,920 --> 00:19:55,520 Speaker 2: up at home, my mum was clever that we would 369 00:19:55,520 --> 00:19:58,560 Speaker 2: always gravitate towards a kitchen, because if you're cooking nice 370 00:19:58,600 --> 00:20:00,920 Speaker 2: things and you smell them, where you're going to go. 371 00:20:01,480 --> 00:20:04,040 Speaker 2: And we would have we had a nice like I 372 00:20:04,119 --> 00:20:07,400 Speaker 2: have a table in the kitchen that people can sit 373 00:20:07,440 --> 00:20:09,879 Speaker 2: around so they can be doing homework or chatting, or 374 00:20:10,400 --> 00:20:13,200 Speaker 2: friends come over. Friends come over. We don't often move 375 00:20:13,240 --> 00:20:15,359 Speaker 2: to another room. We always just stay in the kitchen. 376 00:20:15,600 --> 00:20:16,560 Speaker 3: Nice to be in the kitchen. 377 00:20:17,040 --> 00:20:21,920 Speaker 2: Also, when you're cooking by yourself, it's quite isolating. Comes 378 00:20:22,000 --> 00:20:24,439 Speaker 2: much more of a performance, you know. I'm saying to 379 00:20:25,359 --> 00:20:29,280 Speaker 2: one of our kids that the that one of my 380 00:20:29,480 --> 00:20:32,000 Speaker 2: sons made it really took a long time to make 381 00:20:32,040 --> 00:20:35,840 Speaker 2: a zucchini pasta, and his brothers were there with their 382 00:20:35,880 --> 00:20:39,439 Speaker 2: wives and he brought it out and they just ate it. 383 00:20:39,480 --> 00:20:39,639 Speaker 2: You know. 384 00:20:40,160 --> 00:20:41,640 Speaker 3: He said, wait a minute, guys, you. 385 00:20:41,600 --> 00:20:45,000 Speaker 2: Know, what did you think of my pasta? And one 386 00:20:45,000 --> 00:20:47,920 Speaker 2: of the girls said, what is it with you? Rogers 387 00:20:47,920 --> 00:20:52,760 Speaker 2: and praise? But the thing is that, you know, it 388 00:20:52,800 --> 00:20:55,800 Speaker 2: is a response. Whatever we do, it's a performance. It's 389 00:20:55,800 --> 00:20:58,520 Speaker 2: something we care about and we do want to know 390 00:20:58,840 --> 00:21:02,640 Speaker 2: how people feel. You know, I actually think it's more 391 00:21:02,720 --> 00:21:05,440 Speaker 2: I think you're doing yourself a disservice. It's not wanting 392 00:21:05,600 --> 00:21:09,440 Speaker 2: a response. It's like when you cook for someone, it's 393 00:21:09,440 --> 00:21:11,840 Speaker 2: a real you're really putting yourself on the line. 394 00:21:11,960 --> 00:21:13,360 Speaker 3: Like doing this, it's very exposing. 395 00:21:13,440 --> 00:21:16,359 Speaker 2: It's very I feel every day when we cook in 396 00:21:16,400 --> 00:21:18,760 Speaker 2: the River Cafe, you know, I has to say to Richard, 397 00:21:18,800 --> 00:21:22,600 Speaker 2: you do a building and it's there for like hundreds 398 00:21:22,600 --> 00:21:24,720 Speaker 2: of years and people drive past it and like it. 399 00:21:25,480 --> 00:21:27,359 Speaker 2: I put a piece of fish on the table, and 400 00:21:27,840 --> 00:21:29,639 Speaker 2: because we have an open kitchet, I can see the 401 00:21:29,640 --> 00:21:32,800 Speaker 2: way people are looking and they go no, or they 402 00:21:32,840 --> 00:21:35,800 Speaker 2: go yes, or they take a photograph or they don't, 403 00:21:35,840 --> 00:21:38,120 Speaker 2: and you can see the response and you're as good 404 00:21:38,160 --> 00:21:42,240 Speaker 2: as your last meal. I have photographed my rosotto today. 405 00:21:42,440 --> 00:21:46,320 Speaker 2: Oh and I had like a beautiful What I like 406 00:21:46,400 --> 00:21:48,080 Speaker 2: to do here as well is get all of those 407 00:21:48,160 --> 00:21:51,560 Speaker 2: beautiful I had the roasted red pepper and the bloody gens. Yeah, 408 00:21:51,600 --> 00:21:54,760 Speaker 2: the vegetables, which is nice because my husband always jokes 409 00:21:54,800 --> 00:21:57,760 Speaker 2: I'm the vegetarian who doesn't really love vegetables because I 410 00:21:57,800 --> 00:22:00,440 Speaker 2: will never be found eating like a piece of steam broccoli. 411 00:22:00,440 --> 00:22:03,320 Speaker 2: It's like I like a dressing like it and a soup. 412 00:22:03,520 --> 00:22:05,840 Speaker 2: I'm like, it's all about a little favor. 413 00:22:05,720 --> 00:22:07,040 Speaker 3: To cook, you know, to put. 414 00:22:07,480 --> 00:22:10,480 Speaker 2: I say, if you're thinking about it dinner, because the 415 00:22:10,520 --> 00:22:12,640 Speaker 2: way that I do most of the meals in our 416 00:22:12,680 --> 00:22:15,439 Speaker 2: house now, I'm done with sort of second courses. So 417 00:22:15,520 --> 00:22:19,840 Speaker 2: we have a pasta, a risotto or a Papa pomodoro, 418 00:22:20,160 --> 00:22:23,280 Speaker 2: and then I just bring out the vegetables. You know, 419 00:22:23,320 --> 00:22:26,040 Speaker 2: we have a lot of beans, We have spinach, we 420 00:22:26,160 --> 00:22:29,200 Speaker 2: have peppers. We do have mozzarella, and sometimes I put 421 00:22:29,400 --> 00:22:30,919 Speaker 2: you know, put a plate of pisciutto. 422 00:22:31,080 --> 00:22:33,359 Speaker 3: But it's a lot of work vegetables. 423 00:22:32,920 --> 00:22:35,080 Speaker 2: You know. I do think if you take a piece 424 00:22:35,160 --> 00:22:37,320 Speaker 2: of fish, and you take a piece of meat, you 425 00:22:37,359 --> 00:22:39,040 Speaker 2: put it on the grill or you put in the oven, 426 00:22:39,440 --> 00:22:43,000 Speaker 2: you're kind of done with maybe some vegetables. If you 427 00:22:43,080 --> 00:22:47,960 Speaker 2: decide to have a meal with vegetables, it is time consuming, 428 00:22:48,119 --> 00:22:50,080 Speaker 2: you know, I love the time that it is much 429 00:22:50,119 --> 00:22:53,399 Speaker 2: more time consuming. I understand what you're saying, but I 430 00:22:53,440 --> 00:22:58,760 Speaker 2: would actually it's interesting this book that I've done the recipes. 431 00:22:58,800 --> 00:23:01,760 Speaker 2: I've been really in drawing making the recipes because they're 432 00:23:01,800 --> 00:23:07,120 Speaker 2: really quite simple, and I really think I'm always surprised, 433 00:23:07,160 --> 00:23:10,639 Speaker 2: like I've done this caesar salad dressing, and I've these 434 00:23:10,800 --> 00:23:15,119 Speaker 2: torn sour dough creutons, and when I put them the 435 00:23:15,640 --> 00:23:19,040 Speaker 2: creuton into the caesar salad dressing, I was like, oh 436 00:23:19,040 --> 00:23:21,520 Speaker 2: my god, I can't believe I've made such delicious dressing. 437 00:23:21,560 --> 00:23:24,000 Speaker 2: And my mouth died watering and I was like, this 438 00:23:24,000 --> 00:23:28,879 Speaker 2: took me like thirty seconds to make. That's what I 439 00:23:28,920 --> 00:23:31,120 Speaker 2: think about all the time, and how can I make 440 00:23:31,160 --> 00:23:34,879 Speaker 2: something really easy? Like I'll pick an ingredient. I often 441 00:23:34,920 --> 00:23:37,679 Speaker 2: start with the name of a recipe and then I'm like, now, 442 00:23:37,720 --> 00:23:40,240 Speaker 2: how would I make that? Yeah, anyway, you can tell 443 00:23:40,240 --> 00:23:44,400 Speaker 2: that I'm obsessed with food. We are when you left home, 444 00:23:44,480 --> 00:23:47,440 Speaker 2: so you left your mom cooking for you, sitting around 445 00:23:47,440 --> 00:23:49,800 Speaker 2: the table, and then you left home. 446 00:23:50,720 --> 00:23:52,760 Speaker 3: What was it like? Did you have your own apartment, 447 00:23:52,800 --> 00:23:55,240 Speaker 3: in your own kitchen? Did you eat out in restaurants? 448 00:23:55,280 --> 00:23:59,240 Speaker 3: Did you tell me about leaving me the comfort of you? 449 00:23:59,560 --> 00:24:04,040 Speaker 2: Yeah, move to London. I got a job around photography, 450 00:24:04,800 --> 00:24:07,680 Speaker 2: and it was about I had an apartment and I 451 00:24:07,720 --> 00:24:10,399 Speaker 2: would cook, so I would cook. But it was all 452 00:24:10,480 --> 00:24:13,119 Speaker 2: much more like pasta and you know, just sort of 453 00:24:13,240 --> 00:24:16,600 Speaker 2: not very simple kind of early twenties. It's more about 454 00:24:16,600 --> 00:24:18,919 Speaker 2: going out and having fun than having people over for 455 00:24:18,960 --> 00:24:23,600 Speaker 2: dinner parties. And then I think when I really really 456 00:24:23,640 --> 00:24:25,919 Speaker 2: got into food and cooking, as I said, was around 457 00:24:25,920 --> 00:24:28,919 Speaker 2: meat Free Monday, because then I was like, wow, I 458 00:24:28,960 --> 00:24:32,040 Speaker 2: need to share recipes with people. And before I did 459 00:24:32,040 --> 00:24:34,159 Speaker 2: it in my mom style, I would just have my 460 00:24:34,760 --> 00:24:36,919 Speaker 2: like things in my cupboard and I would make it 461 00:24:36,960 --> 00:24:40,679 Speaker 2: into something, whereas this was like, I'm actually going to 462 00:24:40,720 --> 00:24:43,840 Speaker 2: write down this recipe and consider it. And that's when, 463 00:24:45,160 --> 00:24:47,879 Speaker 2: And going back to what was saying about this, it's 464 00:24:47,920 --> 00:24:49,840 Speaker 2: sort of you really put your heart on the line 465 00:24:49,880 --> 00:24:53,720 Speaker 2: because you're sort of cooking for somebody and you kind 466 00:24:53,760 --> 00:24:56,719 Speaker 2: of want to please them. So when you know you 467 00:24:56,760 --> 00:24:58,879 Speaker 2: want something, as you say you want to, like you 468 00:24:58,920 --> 00:25:01,800 Speaker 2: can see when some takes that first bite, if they 469 00:25:01,880 --> 00:25:05,600 Speaker 2: light up, it's just like an electric shock of joy. 470 00:25:06,960 --> 00:25:10,440 Speaker 2: But that's why The Great British Bake Off is one 471 00:25:10,440 --> 00:25:14,160 Speaker 2: of my favorite because it's the drama. It's like, if 472 00:25:14,200 --> 00:25:16,480 Speaker 2: you the cake can look beautiful, but if you bake 473 00:25:16,560 --> 00:25:19,040 Speaker 2: it over bake it for like two minutes, it can 474 00:25:19,080 --> 00:25:21,080 Speaker 2: be dry and like a chore to eat, and it's 475 00:25:21,160 --> 00:25:24,439 Speaker 2: just like the pleasure of feeding people, I think is 476 00:25:24,480 --> 00:25:25,600 Speaker 2: my main motivation. 477 00:25:26,160 --> 00:25:28,840 Speaker 3: Are you a pastry ship? Do you cook cloths? I do? 478 00:25:29,040 --> 00:25:31,800 Speaker 2: Yeah, yeah, I can I do, although, as I say, 479 00:25:31,800 --> 00:25:34,040 Speaker 2: it was my step grandmother that sort of got me 480 00:25:34,080 --> 00:25:36,520 Speaker 2: into that, and I like it because it's something I 481 00:25:36,560 --> 00:25:39,280 Speaker 2: didn't grow up with at all. We would have, like 482 00:25:40,240 --> 00:25:43,480 Speaker 2: my mum would make brownies, which was very exotic growing 483 00:25:43,560 --> 00:25:46,920 Speaker 2: up in London eating brownies because that was before brownies 484 00:25:46,960 --> 00:25:50,000 Speaker 2: were everywhere. But other than that, there wasn't a lot 485 00:25:50,040 --> 00:25:53,439 Speaker 2: of baking. So one of the best ever bits of 486 00:25:53,480 --> 00:25:55,680 Speaker 2: advice I was given was to get an oven thermometer, 487 00:25:56,359 --> 00:25:59,840 Speaker 2: and then baking became a joy because otherwise before that 488 00:26:00,240 --> 00:26:02,600 Speaker 2: would be like not cooking at the right temperature. And 489 00:26:02,640 --> 00:26:04,800 Speaker 2: it's like the oven tells you the truth. The oven 490 00:26:04,800 --> 00:26:07,639 Speaker 2: thermometer tells you the truth. I think that those you know, 491 00:26:08,400 --> 00:26:13,159 Speaker 2: the recipes are both poetry and science, and the uncertainty 492 00:26:13,240 --> 00:26:16,600 Speaker 2: of when something's done, the uncertainty of how long to 493 00:26:16,640 --> 00:26:19,720 Speaker 2: cook it for. As you say, if you have a thermometer, 494 00:26:19,880 --> 00:26:23,120 Speaker 2: you learn sometimes you know, you see, especially in these 495 00:26:23,160 --> 00:26:26,159 Speaker 2: restaurant kitchens with the chefs that you know, we touch it, 496 00:26:26,240 --> 00:26:29,199 Speaker 2: we can tell. But Rose had this great thing of 497 00:26:29,280 --> 00:26:32,000 Speaker 2: taking a skewer and putting it into the middle of 498 00:26:32,080 --> 00:26:34,640 Speaker 2: the fish and then seeing how hot it was. And 499 00:26:35,000 --> 00:26:38,200 Speaker 2: we all work out our times. I have a skewer 500 00:26:38,440 --> 00:26:41,439 Speaker 2: special one for like cakes that I love, but I 501 00:26:41,440 --> 00:26:43,800 Speaker 2: have to keep it hidden away because I have four boys. 502 00:26:44,560 --> 00:26:46,679 Speaker 2: I can't let them play with those things. I'm like 503 00:26:46,720 --> 00:26:51,040 Speaker 2: somebody's gonna stab something. They cook, They do cook, and 504 00:26:51,880 --> 00:26:54,400 Speaker 2: they love me baking like they love it. I don't 505 00:26:54,440 --> 00:26:57,560 Speaker 2: bake a lot because I feel like I'm always cooking 506 00:26:57,600 --> 00:26:59,680 Speaker 2: for people, like you need to cook a dinner or 507 00:26:59,680 --> 00:27:02,200 Speaker 2: a lunch for a breakfast. But baking is like an 508 00:27:02,280 --> 00:27:05,639 Speaker 2: extra treat, and also I love it. I've got these 509 00:27:05,680 --> 00:27:07,880 Speaker 2: little glass sort of jars where it's like I put 510 00:27:07,880 --> 00:27:11,000 Speaker 2: cookies in, or I'll make a loaf cake. But then 511 00:27:11,040 --> 00:27:13,880 Speaker 2: I find that I'm the one going constantly like I'm 512 00:27:13,880 --> 00:27:16,720 Speaker 2: a real picker. I love snacking something like I break 513 00:27:16,760 --> 00:27:18,760 Speaker 2: a little bit of this cookie off and suddenly I've 514 00:27:18,840 --> 00:27:22,240 Speaker 2: eaten the whole the whole thing. So baking is more, 515 00:27:22,600 --> 00:27:25,440 Speaker 2: you know, a special treat. What do you have breakfast? 516 00:27:25,160 --> 00:27:29,880 Speaker 2: Apart from I love peanut butter jelly, that's my American side. 517 00:27:30,720 --> 00:27:36,720 Speaker 2: I like making pancakes, but usually it's toad toast porridge. 518 00:27:36,960 --> 00:27:39,640 Speaker 2: I love porridge, and I love I've been making I mean, 519 00:27:39,720 --> 00:27:41,840 Speaker 2: I love it. The consistency. I like, I've got this 520 00:27:41,920 --> 00:27:45,880 Speaker 2: new chai pudding chai seeds with coconut milk and then 521 00:27:46,600 --> 00:27:48,520 Speaker 2: a bit of vanilla and a bit of maple syrup, 522 00:27:48,960 --> 00:27:51,120 Speaker 2: and then I chuck some pumpkin seeds in because it's 523 00:27:51,119 --> 00:27:54,040 Speaker 2: sort of extra texture and so it's super healthy. But 524 00:27:54,160 --> 00:27:56,560 Speaker 2: you put it into a little container and then in 525 00:27:56,600 --> 00:27:59,800 Speaker 2: the morning it's turned into a beautiful coconut pudding and 526 00:28:00,160 --> 00:28:03,680 Speaker 2: you can put all chopped mango or berries and nuts 527 00:28:03,760 --> 00:28:07,240 Speaker 2: and so sort of My thing is I like to eat. 528 00:28:07,760 --> 00:28:11,040 Speaker 2: Back when I left home, I am surprised by how 529 00:28:11,080 --> 00:28:14,720 Speaker 2: I used to eat. It wasn't that nutritious. But now 530 00:28:14,840 --> 00:28:18,239 Speaker 2: I'm about trying to eat. Everything I do is I 531 00:28:18,320 --> 00:28:21,760 Speaker 2: want it to be, whether it's vegetabing or plant based. 532 00:28:21,800 --> 00:28:23,960 Speaker 2: I want somebody else to eat it and go, oh 533 00:28:24,000 --> 00:28:25,840 Speaker 2: my god, I can't believe how healthy that is, and 534 00:28:25,920 --> 00:28:42,160 Speaker 2: it's really satisfying. Do you have feedback from the media industry. No, 535 00:28:42,760 --> 00:28:45,600 Speaker 2: I don't believe you on that. Well they do, I'm not, 536 00:28:46,000 --> 00:28:51,440 Speaker 2: you know, I think it's interesting. I hadn't realized. I 537 00:28:51,480 --> 00:28:54,080 Speaker 2: realized it because I work on my mum's the Linda 538 00:28:54,120 --> 00:28:57,920 Speaker 2: McCartney food brand, and I was there, launched it with her, 539 00:28:58,400 --> 00:29:02,680 Speaker 2: and I didn't realize that the meat industry has millions 540 00:29:02,720 --> 00:29:06,360 Speaker 2: and millions and pounds promoting it and like that obviously 541 00:29:06,400 --> 00:29:09,960 Speaker 2: vegetarian has zero. So you know what, I don't, I 542 00:29:10,320 --> 00:29:13,800 Speaker 2: really do, honestly want to not judge things because I 543 00:29:13,840 --> 00:29:18,240 Speaker 2: don't think honestly that from the research I've done into it, 544 00:29:18,320 --> 00:29:24,080 Speaker 2: I don't think people forcibly made the industry, the food industry, 545 00:29:24,200 --> 00:29:26,480 Speaker 2: the mess that it is now. And I really believe 546 00:29:27,040 --> 00:29:29,400 Speaker 2: that it is a broken food system at the moment. 547 00:29:29,960 --> 00:29:32,000 Speaker 2: And so what I like to do and what I'm 548 00:29:32,120 --> 00:29:34,800 Speaker 2: actually pleased about is it feels like growing up, people 549 00:29:34,840 --> 00:29:35,720 Speaker 2: like you're vegetarian. 550 00:29:35,800 --> 00:29:38,000 Speaker 3: Do those shoes leather? Did you do that? 551 00:29:38,440 --> 00:29:40,280 Speaker 2: Like trying to beat me up? I'm like, I know 552 00:29:40,440 --> 00:29:43,280 Speaker 2: I'm not perfect, and I'm not saying that I am. 553 00:29:43,760 --> 00:29:46,120 Speaker 2: But now what's good is like we it seems like 554 00:29:46,200 --> 00:29:48,320 Speaker 2: we can have more of a conversation. It's like, well, 555 00:29:48,360 --> 00:29:51,440 Speaker 2: I don't necessarily agree with you, you don't necessarily agree 556 00:29:51,480 --> 00:29:53,960 Speaker 2: with me, but let's have a conversation and try and 557 00:29:54,680 --> 00:29:57,800 Speaker 2: openly discuss how we can sort of maybe all help 558 00:29:57,920 --> 00:30:02,440 Speaker 2: this broken food system. When you say broken food system, 559 00:30:02,800 --> 00:30:05,840 Speaker 2: the industry. What is broken about it? Well, like, the 560 00:30:06,080 --> 00:30:09,400 Speaker 2: cattle industry in America is not even farming, it's sort 561 00:30:09,400 --> 00:30:13,240 Speaker 2: of they have like a central unit somewhere in Middle 562 00:30:13,280 --> 00:30:17,640 Speaker 2: America that has cameras just all different places, and the 563 00:30:17,760 --> 00:30:21,600 Speaker 2: cows are up to their knees in waste, and they're 564 00:30:21,600 --> 00:30:23,840 Speaker 2: not fed what they normally would be fed, and the 565 00:30:23,920 --> 00:30:28,800 Speaker 2: meat's becoming contaminated. And when it's contaminated, instead of going, oh, 566 00:30:28,880 --> 00:30:33,440 Speaker 2: let's feed them grass and give them more space, let's 567 00:30:33,480 --> 00:30:36,480 Speaker 2: bleach the meat. You know, there's all these pretty horrifying 568 00:30:36,920 --> 00:30:39,520 Speaker 2: But what I do is I don't delve too much 569 00:30:39,560 --> 00:30:41,840 Speaker 2: into that. I feel like my purpose is to be like, 570 00:30:42,000 --> 00:30:44,000 Speaker 2: you know what, I'm going to make your mouth water, 571 00:30:44,480 --> 00:30:47,240 Speaker 2: I'm going to cook you something interesting. I'm going to 572 00:30:47,320 --> 00:30:49,880 Speaker 2: be like, let's have something yeah, because other people are 573 00:30:49,880 --> 00:30:53,240 Speaker 2: doing that. There's a really great documentary I love called 574 00:30:54,040 --> 00:30:57,960 Speaker 2: Kiss the Ground, which I found really interesting because it's 575 00:30:58,000 --> 00:31:00,560 Speaker 2: so positive and I like things that give me a 576 00:31:00,560 --> 00:31:03,040 Speaker 2: bit of a solution and don't make me too freaked 577 00:31:03,080 --> 00:31:05,880 Speaker 2: out about the future. And it was just very much 578 00:31:05,920 --> 00:31:09,920 Speaker 2: about soil health and what we grow actually on. You know, 579 00:31:09,960 --> 00:31:13,640 Speaker 2: it's very sort of simple message, so I'm like, let's simplify, 580 00:31:14,200 --> 00:31:18,080 Speaker 2: try to create recipes with as guilt free as possible. 581 00:31:18,320 --> 00:31:21,240 Speaker 2: I don't like guilt. We don't like guilt. Guilt as 582 00:31:21,240 --> 00:31:23,280 Speaker 2: a useless emotions. 583 00:31:23,320 --> 00:31:24,120 Speaker 3: It doesn't get. 584 00:31:25,680 --> 00:31:29,280 Speaker 2: And so in terms of restaurants, when you were growing up, 585 00:31:29,800 --> 00:31:32,520 Speaker 2: would you go to restaurants? Would your parents take you 586 00:31:32,600 --> 00:31:35,680 Speaker 2: to eat, you know, Indian food or Greek food? And 587 00:31:35,760 --> 00:31:40,280 Speaker 2: would you go to cities where perhaps your father was performing, 588 00:31:40,360 --> 00:31:42,600 Speaker 2: and you know, suddenly be in a place and think, 589 00:31:42,640 --> 00:31:43,960 Speaker 2: where are we going to eat tonight? 590 00:31:44,120 --> 00:31:47,720 Speaker 3: Where was what? Did you discover? The Median restaurants? 591 00:31:47,840 --> 00:31:50,720 Speaker 2: We would eat out Because we were growing up. Mum 592 00:31:50,800 --> 00:31:53,120 Speaker 2: and Dad kept us all together as a family, so 593 00:31:53,200 --> 00:31:56,200 Speaker 2: when they went on tour, we would go with them, 594 00:31:56,480 --> 00:31:58,600 Speaker 2: which is why we all grow up so close together. 595 00:31:58,680 --> 00:32:01,240 Speaker 2: We wouldn't sort of be left at home with other people, 596 00:32:02,240 --> 00:32:05,160 Speaker 2: so we would explore. And what I love is this, 597 00:32:05,720 --> 00:32:08,520 Speaker 2: I think it makes you more open minded, like you know, 598 00:32:08,640 --> 00:32:12,400 Speaker 2: trying Japanese food at quite a young age. I remember 599 00:32:12,480 --> 00:32:16,200 Speaker 2: in Japan in Japan, well, actually one of my earliest 600 00:32:16,200 --> 00:32:19,719 Speaker 2: memories of Japanese was in England in London, and we 601 00:32:19,760 --> 00:32:22,720 Speaker 2: went from my sister Heather's birthday and we were used to. 602 00:32:22,880 --> 00:32:25,440 Speaker 2: We had a lot of sort of Chinese or Italian 603 00:32:25,440 --> 00:32:28,680 Speaker 2: when we would go out usually, and this was like 604 00:32:28,720 --> 00:32:32,240 Speaker 2: a Japanese restaurant, and we ordered the seaweed salad thinking 605 00:32:32,280 --> 00:32:37,080 Speaker 2: it was going to be like the crispy Chinese, which 606 00:32:37,120 --> 00:32:40,440 Speaker 2: is actually even seaweed, I feel, and it was literally 607 00:32:40,560 --> 00:32:44,360 Speaker 2: like you that seaweed from We were like, eh, this 608 00:32:44,440 --> 00:32:47,880 Speaker 2: is literally but it was. You know, it's great. It 609 00:32:47,920 --> 00:32:51,040 Speaker 2: really opens your mind. It wasn't the most delicious meal, 610 00:32:51,080 --> 00:32:53,000 Speaker 2: but I was like, wow, did I really. 611 00:32:53,080 --> 00:32:54,520 Speaker 3: In a restaurant? Did you ever work? 612 00:32:54,840 --> 00:32:57,200 Speaker 2: I didn't. I would have loved to because we were 613 00:32:57,240 --> 00:32:59,520 Speaker 2: always traveling, all were away in the holidays, so I 614 00:32:59,560 --> 00:33:02,040 Speaker 2: wasn't answer. But my friends would be like working in 615 00:33:02,040 --> 00:33:05,080 Speaker 2: a pub or a restaurant, and I always kind of, 616 00:33:05,760 --> 00:33:08,240 Speaker 2: I think you're someone who loves people. Yeah, and also 617 00:33:08,520 --> 00:33:12,000 Speaker 2: you're like feeding people, and so well, maybe you'll have 618 00:33:12,040 --> 00:33:14,000 Speaker 2: to come and have a job here for a bit. 619 00:33:14,080 --> 00:33:14,240 Speaker 1: Well. 620 00:33:14,280 --> 00:33:17,880 Speaker 2: I had that beautiful morning where you I write you 621 00:33:17,920 --> 00:33:20,600 Speaker 2: and I say can I come and watch the you know, 622 00:33:20,800 --> 00:33:24,640 Speaker 2: the prep before service and inviting me in. I felt 623 00:33:24,680 --> 00:33:27,360 Speaker 2: so honored to be here, and I got to see 624 00:33:27,800 --> 00:33:30,520 Speaker 2: why I think that's why you and I connect because 625 00:33:30,560 --> 00:33:32,520 Speaker 2: I could see that it makes sense because when I 626 00:33:32,560 --> 00:33:36,280 Speaker 2: come here, it's like as a family atmosphere. And when 627 00:33:36,560 --> 00:33:38,480 Speaker 2: I sort of say to my kids when to have 628 00:33:38,520 --> 00:33:41,640 Speaker 2: a special occasion, like for my mum, what would be 629 00:33:41,680 --> 00:33:43,600 Speaker 2: my mum's birthday? I'm like, where do you want to go? 630 00:33:43,680 --> 00:33:46,760 Speaker 2: Let's go celebrate her on her birthday? They will always 631 00:33:46,800 --> 00:33:51,760 Speaker 2: say River Cafe and they behave when September twenty fourth, 632 00:33:52,440 --> 00:33:55,720 Speaker 2: and they always behave impeccably when they're here. They don't 633 00:33:55,720 --> 00:33:56,520 Speaker 2: do otherwise. 634 00:33:56,600 --> 00:33:57,160 Speaker 3: So too. 635 00:33:57,360 --> 00:33:59,720 Speaker 2: But it's this the way that you have everybody that 636 00:34:00,360 --> 00:34:03,480 Speaker 2: in the restaurant, whether they're front of house, in the kitchen. Yeah, 637 00:34:03,560 --> 00:34:06,000 Speaker 2: they all kind of help prep the ingredients, talk about 638 00:34:06,040 --> 00:34:08,960 Speaker 2: the menu. So there's this real and it actually, as 639 00:34:09,000 --> 00:34:11,399 Speaker 2: we talk about it reminds me of my childhood. It's 640 00:34:11,480 --> 00:34:14,799 Speaker 2: you talk about food, you're around food, and do. 641 00:34:14,800 --> 00:34:17,560 Speaker 3: That with your children. Yeah, do you remember what it was? 642 00:34:17,560 --> 00:34:20,000 Speaker 2: I think during lockdown you said that your son was 643 00:34:20,040 --> 00:34:23,160 Speaker 2: with your dad for his twenty bus and they were 644 00:34:23,280 --> 00:34:26,000 Speaker 2: in Sussex, and you said, can we send them some 645 00:34:26,200 --> 00:34:29,880 Speaker 2: tomato sauce and some fasta And then they sent me 646 00:34:29,920 --> 00:34:32,120 Speaker 2: a photograph. It's one of my favorite pictures of the 647 00:34:32,160 --> 00:34:35,280 Speaker 2: two of them, so proud. Well you made his birthday 648 00:34:35,400 --> 00:34:37,640 Speaker 2: because it was lockdown and he and dabbed together, and 649 00:34:37,680 --> 00:34:41,239 Speaker 2: I was like, Ruthie, literally, yeah, they need some of 650 00:34:41,280 --> 00:34:41,920 Speaker 2: your cooking. 651 00:34:42,600 --> 00:34:44,160 Speaker 3: Well, food as we talk about it. 652 00:34:44,200 --> 00:34:47,960 Speaker 2: We talk about food being as you've recollected memories of 653 00:34:48,000 --> 00:34:53,040 Speaker 2: your beautiful mother and experiences with your father, and experiences 654 00:34:53,040 --> 00:34:57,760 Speaker 2: with your children, and you know, cooking when you feel 655 00:34:58,600 --> 00:35:01,120 Speaker 2: that you want to celebrate or you want to give 656 00:35:01,320 --> 00:35:04,840 Speaker 2: or share, but it also is comfort. So I suppose 657 00:35:04,880 --> 00:35:08,960 Speaker 2: I'm as beautiful Friday afternoon, and having talked about the 658 00:35:09,000 --> 00:35:12,719 Speaker 2: resoto you had, I was wondering, if you have the 659 00:35:12,760 --> 00:35:15,759 Speaker 2: food that you kind of reach for when you do 660 00:35:15,880 --> 00:35:20,040 Speaker 2: need some comfort, what would that be. I am big 661 00:35:20,080 --> 00:35:25,840 Speaker 2: into comfort eating, I really am. And there's one that 662 00:35:26,040 --> 00:35:29,120 Speaker 2: hands down comfort food for me, and it's my mom's 663 00:35:29,280 --> 00:35:30,520 Speaker 2: cream of tomato soup. 664 00:35:30,840 --> 00:35:31,799 Speaker 3: Let us tell me about that. 665 00:35:32,360 --> 00:35:34,520 Speaker 2: I actually asked her to teach me how to make it, 666 00:35:34,560 --> 00:35:36,480 Speaker 2: and it was all sort of like it was actually 667 00:35:36,520 --> 00:35:40,359 Speaker 2: inspired by a lobster beask. It's sort of this tomatoes 668 00:35:40,400 --> 00:35:44,480 Speaker 2: and onions and celery and she would cook it all 669 00:35:44,520 --> 00:35:46,440 Speaker 2: down and then she'd put it through one of those 670 00:35:47,200 --> 00:35:52,000 Speaker 2: what is it? And then she would put cream and 671 00:35:52,200 --> 00:35:55,800 Speaker 2: herbs in it. So I've kind of adapted and grown 672 00:35:55,840 --> 00:35:58,000 Speaker 2: that recipe over the years, and I actually made it 673 00:35:58,120 --> 00:36:01,680 Speaker 2: last night. When I have that, if I'm a little 674 00:36:01,960 --> 00:36:06,200 Speaker 2: flat or down and I have that soup, it just 675 00:36:06,239 --> 00:36:08,759 Speaker 2: brings me joy and it makes me happy. And I 676 00:36:08,840 --> 00:36:11,000 Speaker 2: had this moment years ago where I was like, Wow, 677 00:36:11,040 --> 00:36:13,799 Speaker 2: food really does do that. I remember being in a 678 00:36:13,800 --> 00:36:17,040 Speaker 2: bit of a bad mood and having like tomato soup 679 00:36:17,320 --> 00:36:20,480 Speaker 2: and fries and then ice cream, and then I was 680 00:36:20,480 --> 00:36:23,160 Speaker 2: happy and I was like, isn't that weird? But it's 681 00:36:23,280 --> 00:36:28,080 Speaker 2: really jibbio. That soup is miss my sunshine. 682 00:36:28,600 --> 00:36:29,880 Speaker 3: Well, you're my sunshine. 683 00:36:29,880 --> 00:36:32,400 Speaker 2: I would have loved to have met your mother, because 684 00:36:32,520 --> 00:36:35,239 Speaker 2: she comes through as a person who who just gave 685 00:36:35,360 --> 00:36:40,040 Speaker 2: so much and created you. And I want to thank 686 00:36:40,080 --> 00:36:42,759 Speaker 2: you for coming and you were my sunshine. 687 00:36:42,800 --> 00:36:43,200 Speaker 3: Thank you. 688 00:36:48,400 --> 00:36:51,120 Speaker 1: The River Cafe Look Book is now available in bookshops 689 00:36:51,120 --> 00:36:55,319 Speaker 1: and online. It has over one hundred recipes, beautifully illustrated 690 00:36:55,680 --> 00:36:59,759 Speaker 1: with photographs from the renowned photographer Matthew Donaldson. The book 691 00:36:59,800 --> 00:37:03,759 Speaker 1: has fifty delicious and easy to prepare recipes, including a 692 00:37:03,800 --> 00:37:07,280 Speaker 1: host of River cafe classics that have been specially adapted 693 00:37:07,320 --> 00:37:11,880 Speaker 1: for new cooks. The River Cafe Lookbook Recipes for Cooks 694 00:37:11,880 --> 00:37:19,759 Speaker 1: of all ages. Ruthie's Table four is a production of 695 00:37:19,800 --> 00:37:24,400 Speaker 1: iHeart Radio and Adamized Studios. For more podcasts from iHeartRadio, 696 00:37:24,640 --> 00:37:28,800 Speaker 1: visit the iHeartRadio app, Apple Podcasts, or wherever you listen 697 00:37:28,800 --> 00:37:29,800 Speaker 1: to your favorite shows.