WEBVTT - Ruthie's Table 4: Mary McCartney 0:00:00.080 --> 0:00:03.840 Welcome to Ruthie's Table four, a production of iHeartRadio and 0:00:03.920 --> 0:00:05.440 Adamized Studios. 0:00:08.760 --> 0:00:11.920 I can honestly say that I've had breakfast, I've had lunch, 0:00:12.080 --> 0:00:15.680 and I've had dinner with Mary McCartney. The last time 0:00:15.800 --> 0:00:19.920 was breakfast. Mary brought her own porridge, Ruthie, You're gonna 0:00:19.960 --> 0:00:23.920 love it. It has vanilla, it has almonds, it has pecans, 0:00:24.280 --> 0:00:28.320 and it has poached maple syrup plums. How could I 0:00:28.360 --> 0:00:32.320 possibly disagree? She also brought her camera to take a 0:00:32.360 --> 0:00:41.519 picture of us for her newest book, Feeding Creativity. My 0:00:41.640 --> 0:00:45.400 friend Mary is a filmmaker, she's a photographer, she's a writer, 0:00:45.840 --> 0:00:48.720 and she's a chef. She comes from a family of 0:00:48.800 --> 0:00:52.920 creatives who are passionate eaters, and she has continued the 0:00:52.920 --> 0:00:56.760 beautiful legacy of her mother, Linda, who taught her the importance, 0:00:57.240 --> 0:00:59.600 meaning and beauty of food and. 0:00:59.520 --> 0:01:01.400 Cooking for people you love. 0:01:02.480 --> 0:01:05.760 I can't think of anything nicer than being with this 0:01:05.880 --> 0:01:13.360 incredible woman on a sunny Friday afternoon in June talking together. Wow, 0:01:13.560 --> 0:01:16.400 I'm just never leaving. I know I'm going to stay 0:01:16.440 --> 0:01:18.800 for breakfast, undry dinner. We've done lunch, but now we're 0:01:18.800 --> 0:01:21.480 going to have dinner. But that was the only time 0:01:21.520 --> 0:01:24.520 I've fed you is when I brought you breakfast. Okay, 0:01:24.640 --> 0:01:28.199 well the tables are turned. Now I'm coming over for dinner, lunch, 0:01:28.280 --> 0:01:30.720 and breakfast. I'll bring what would I bring you for breakfast? 0:01:30.760 --> 0:01:33.200 I have to think that everyone needs to know. Whenever 0:01:33.280 --> 0:01:35.680 we have any big celebration, I always phone you and 0:01:35.720 --> 0:01:40.120 I'm like, Ruthie, can you send me some of your tomatoes? 0:01:39.000 --> 0:01:42.319 And I do so. 0:01:42.680 --> 0:01:44.720 Mary, you know the drill. So what we're going to 0:01:44.760 --> 0:01:47.039 do is we're going to start with the recipe that 0:01:47.160 --> 0:01:50.600 you chose and you had for lunch, and it is 0:01:51.680 --> 0:01:55.280 risotto with zucchini flowers. And may I say it was 0:01:55.400 --> 0:02:03.080 absolutely delicious. Good risotto with zucchini flowers. Eighteen male zucchini flowers, 0:02:03.960 --> 0:02:11.079 six small zucchini, four tablespoons of olive oil, one medium 0:02:11.160 --> 0:02:16.400 red onion, finely chopped, three hundred grams of risotto rice, 0:02:17.520 --> 0:02:22.480 seventy five milli liters of Pino bianco, and a handful 0:02:22.600 --> 0:02:28.120 of fresh basil leaves. Remove the stamens of spiky sepals 0:02:28.160 --> 0:02:33.120 and tear each flour vertically into four strands. Slice the 0:02:33.240 --> 0:02:37.720 zucchini into very fine discs as thin as the flour strands. 0:02:38.440 --> 0:02:41.280 Heat the olive oil in a large pan and fry 0:02:41.320 --> 0:02:45.520 the onion until soft. Add the rice and stir until 0:02:45.560 --> 0:02:49.880 the grains are coated with the oil. Add the white 0:02:49.919 --> 0:02:55.440 wine and stir. Add two ladles of vegetable stock and simmer, 0:02:56.080 --> 0:02:59.560 stirring until the rice has absorbed nearly all of the liquid. 0:03:00.360 --> 0:03:04.720 Continue to add more liquid in the same way. After 0:03:04.800 --> 0:03:08.600 about twenty minutes of cooking, add the zucchini and then 0:03:08.680 --> 0:03:12.880 the flower strands. When the resorto was ready, the zucchini 0:03:12.919 --> 0:03:16.560 should still have a little bite, the flowers will have disappeared, 0:03:16.760 --> 0:03:20.480 and the rice will have a creamy coating. Add the 0:03:20.480 --> 0:03:23.040 basil leaves. Serve immediately. 0:03:24.560 --> 0:03:27.520 My name is Chelmnowen and I'm the executive chef at 0:03:27.520 --> 0:03:31.280 the River Cabot and I think she's brilliant. Thank you. 0:03:32.480 --> 0:03:36.560 So shall we talk about resort So I just had 0:03:36.880 --> 0:03:41.000 in this beautiful summer's day of the Ribber Cafe sitting outside, 0:03:41.040 --> 0:03:48.000 I just had the most beautiful corgett zucchini resorta, which 0:03:48.080 --> 0:03:51.800 was actually a part based one. Yes, and for lunch 0:03:51.960 --> 0:03:54.200 it was super fresh. 0:03:54.680 --> 0:03:54.880 Yeah. 0:03:55.120 --> 0:03:59.120 Really, what I loved is here you're not shy of 0:03:59.120 --> 0:04:02.520 extra virginal oil, and I literally it was so like 0:04:02.600 --> 0:04:05.760 the olive oil in it made it really glossy and 0:04:05.840 --> 0:04:09.040 really delicious and moorish. 0:04:09.360 --> 0:04:12.760 What we're doing that more is finding that some of 0:04:12.760 --> 0:04:16.000 the rosotto's that we would have made for previously in 0:04:16.000 --> 0:04:19.800 the last twenty years of my career or twenty three years, 0:04:19.839 --> 0:04:22.240 we always made resulta with only chicken. 0:04:22.000 --> 0:04:26.000 Stock or fish stock. We never ever made fatiable stock. 0:04:26.640 --> 0:04:30.680 But now it's like this. You know, vegans, vegetarians want 0:04:30.720 --> 0:04:31.360 to eat risotto. 0:04:31.520 --> 0:04:32.400 It's a previous food. 0:04:32.680 --> 0:04:35.560 It was just no, no, you can't have it. It 0:04:35.640 --> 0:04:38.919 seems strange, doesn't it. We used to fold suphiny flower 0:04:39.000 --> 0:04:40.520 even though like the stamen. 0:04:40.480 --> 0:04:43.920 Just give you more get it, which guy had a 0:04:43.920 --> 0:04:47.920 little bit of a different flavor, which was good and surprising. Yeah, 0:04:48.120 --> 0:04:50.760 it was a little bit more bitter in a really 0:04:50.800 --> 0:04:55.280 interesting way. It's probably a bit sweeter, yeah, and I 0:04:55.440 --> 0:04:56.240 fully approved. 0:04:56.400 --> 0:04:58.280 And also when you have this time of year now 0:04:59.400 --> 0:05:01.840 or some people not everyone might have the odd zucchini 0:05:01.839 --> 0:05:05.040 flower growing in their garden because we're coming into corjette 0:05:05.080 --> 0:05:10.320 season now, are we. It's really you know, July August, September, 0:05:10.960 --> 0:05:13.360 because it's exactly peak peak season. 0:05:13.960 --> 0:05:17.360 But as I say, I didn't realize that had white wine. 0:05:17.440 --> 0:05:18.920 That elevates it as well. 0:05:19.320 --> 0:05:22.320 And also that olive oil. 0:05:22.560 --> 0:05:24.680 Yeah, the oil is good, but it all makes everything 0:05:24.720 --> 0:05:27.560 taste good. Secret ingredient and it's really good for you. 0:05:27.839 --> 0:05:30.000 If I had to pick one ingredient, it would be 0:05:29.960 --> 0:05:31.200 a extra virgin olive oil. 0:05:31.440 --> 0:05:33.919 Yeah, I mean the average chef in the River Catholic 0:05:33.960 --> 0:05:34.760 Kitchen's probably. 0:05:38.960 --> 0:05:47.520 Actually it was delicious. I want to eat it all 0:05:47.520 --> 0:05:51.560 over again. And vegan, not only vegetarian, but vegan. Are 0:05:51.600 --> 0:05:55.240 you thinking more vegan? I am. I'm not fully vegan, 0:05:55.320 --> 0:05:58.280 but the book that I'm doing is, for instance, there's 0:05:58.320 --> 0:06:01.080 a bur less blanc sauce in the recipe book. 0:06:01.480 --> 0:06:03.080 Can tell me that well exactly. 0:06:03.120 --> 0:06:06.440 I was watching Rick Stein's Cornwall series and he made 0:06:06.440 --> 0:06:09.000 this amazing bur blanc sauce and I thought, I wonder 0:06:09.080 --> 0:06:11.400 if I use olive oil instead of butter, and I 0:06:11.520 --> 0:06:15.400 used plant based cream instead of cream, and I used 0:06:15.400 --> 0:06:17.719 a little bit of cornstarch to just make it glossy, 0:06:17.800 --> 0:06:20.279 and then the mustard and the white wine and it 0:06:20.360 --> 0:06:21.080 was incredible. 0:06:21.160 --> 0:06:21.480 That's it. 0:06:21.680 --> 0:06:25.200 So it's sort of this thing of experimenting, and the 0:06:25.240 --> 0:06:28.400 more and more I'm doing it, the more surprised I 0:06:28.440 --> 0:06:30.960 am with how simple and delicious it can be. So 0:06:31.600 --> 0:06:34.240 that's why I'm exploring more and more plant based. It's 0:06:34.279 --> 0:06:37.120 interesting also, and we will come back to this because 0:06:37.120 --> 0:06:39.760 I want to really talk about growing up. But what 0:06:39.920 --> 0:06:43.520 you're talking about is replacement, isn't it. It's saying, can 0:06:43.560 --> 0:06:47.040 I do this instead of that? Can I this instead 0:06:47.080 --> 0:06:50.320 of that? Can I think about where did this come from? 0:06:50.360 --> 0:06:53.360 And can I find another place? And I think it's 0:06:53.360 --> 0:06:56.360 a way of cooking with the kind of rigor which 0:06:56.440 --> 0:06:59.200 it says, you know, I'm going to really think about 0:06:59.240 --> 0:07:03.360 what I'm doing. But my big challenge and also excitement 0:07:03.839 --> 0:07:06.440 of what I've grown into doing is this thing of 0:07:06.960 --> 0:07:09.880 I'm not doing it for other vegetarians or vegans. I'm 0:07:09.920 --> 0:07:13.440 doing it for people that are wanting to eat more. 0:07:13.520 --> 0:07:16.960 You reduce their intake of meat, So it's more like 0:07:17.360 --> 0:07:20.360 trying to win people over. What I like to devise 0:07:20.480 --> 0:07:22.840 recipe wise is that you would almost eat it if 0:07:22.840 --> 0:07:25.400 you're a meat eater. If I get it right, you 0:07:25.440 --> 0:07:27.520 would eat it and then be like, wow, I had 0:07:27.600 --> 0:07:30.880 no idea. We had such a great time with your 0:07:30.960 --> 0:07:34.280 dad when we did the podcast with him, and it 0:07:34.320 --> 0:07:37.000 was one of the earlier ones, and he told us 0:07:37.040 --> 0:07:41.120 a story about making a turkey out of macaroni and cheese, 0:07:41.480 --> 0:07:44.560 and I just thought that was hilarious and so touching. 0:07:44.760 --> 0:07:48.000 And tell me what it was like growing up in 0:07:48.080 --> 0:07:52.240 a house that cared so much about where food came from, 0:07:52.360 --> 0:07:55.200 about the ethics, about the lambs that they saw on 0:07:55.240 --> 0:07:58.880 the hill. Was it always vegetarian? Mum and dad came 0:07:58.960 --> 0:08:01.560 I remember them saying, let's sit down and want to 0:08:01.600 --> 0:08:06.280 talk to you. And they said, look, we've decided we 0:08:06.320 --> 0:08:09.000 don't want to eat meat anymore. So they were like, 0:08:09.040 --> 0:08:11.040 we're not going to We're not going to cook it anymore. 0:08:11.040 --> 0:08:13.720 But they were always like, it's your choice. But at home, 0:08:13.840 --> 0:08:16.320 this isn't going to happen. And we were so young, 0:08:16.440 --> 0:08:20.280 we were like, you know, I don't know, like young, 0:08:20.440 --> 0:08:24.160 like five or six, but I remember it and it 0:08:24.320 --> 0:08:27.280 wasn't a problem because it was more of a problem 0:08:27.320 --> 0:08:30.280 eating out. But at home, my mum was a great cook, 0:08:30.400 --> 0:08:35.400 and you talking about the macaroni turkey she did. The 0:08:35.559 --> 0:08:38.800 big thing is we always would talk about it. So 0:08:38.840 --> 0:08:41.680 we'd sit down and we would talk about food. So 0:08:41.760 --> 0:08:43.680 my dad was very clever. He was like, well, look 0:08:43.880 --> 0:08:46.880 if we're not going to eat a turkey, what are 0:08:46.880 --> 0:08:48.640 we going to eat? Because we want to slice something 0:08:48.720 --> 0:08:50.439 and we want something at the center of the plate. 0:08:50.880 --> 0:08:53.200 So Mom and Dad would big debate. They'd be like, 0:08:53.200 --> 0:08:54.880 what are we going to have? And Mom was like, well, 0:08:54.920 --> 0:08:58.200 I could do this this macaroni thing, and then we 0:08:58.240 --> 0:09:00.520 could slice it, and then we could still So it 0:09:00.559 --> 0:09:03.160 all sounds a bit crazy, but that was the beginning 0:09:03.240 --> 0:09:06.360 of how it carries on even to this day, like 0:09:06.480 --> 0:09:08.640 I'll do it with my husband or my family. I'm like, well, 0:09:08.679 --> 0:09:10.720 I still want to eat that. I don't want to 0:09:10.720 --> 0:09:16.320 ever feel like I'm missing out on Like I don't 0:09:16.320 --> 0:09:19.319 want to be apologetic for you know, I don't want 0:09:19.320 --> 0:09:21.040 to go to a restaurant and be like, oh, someone 0:09:21.120 --> 0:09:22.600 to look at me and go, oh, I'm sorry you 0:09:22.720 --> 0:09:24.720 have to eat that. I want it to be like 0:09:25.040 --> 0:09:27.600 if we get it right, If we get it right, 0:09:27.640 --> 0:09:30.000 somebody stuns, like, oh I wish I'd ordered that, and 0:09:30.040 --> 0:09:32.760 I have to eat this steak, and I'm like, but also, 0:09:32.920 --> 0:09:38.400 I'm not very judgy about it. I understand I have 0:09:38.600 --> 0:09:41.560 tasted meat, and I understand the like of I would 0:09:41.720 --> 0:09:44.400 like the taste of it. I just think because I've 0:09:44.440 --> 0:09:47.480 grown up this certain way. I've never considered it a food. 0:09:48.559 --> 0:09:52.040 I don't consider it a food, but I know that's unusual, 0:09:52.240 --> 0:09:54.920 although I didn't realize it was unusual till we kind 0:09:54.920 --> 0:09:58.120 of started promoting meat free Monday. And that's the only 0:09:58.160 --> 0:10:01.240 reason I got into to share recipes and then doing 0:10:01.320 --> 0:10:03.199 the cookbooks and the cooking show. 0:10:03.679 --> 0:10:05.400 Because about meat fruit Monday. 0:10:05.640 --> 0:10:08.559 Meat free Monday is a movement, and it's great because 0:10:08.720 --> 0:10:10.240 all it is is word of mouth. 0:10:10.280 --> 0:10:11.480 It's like, do you. 0:10:11.440 --> 0:10:16.440 Want to for any reason you want reduce you know, 0:10:16.679 --> 0:10:19.320 we often think we can't do anything for the planet, 0:10:19.320 --> 0:10:20.840 and it's like quite overwhelming. 0:10:21.400 --> 0:10:23.280 And so what I love about the idea. 0:10:23.000 --> 0:10:25.120 For meat meat free Monday is like you can have 0:10:25.200 --> 0:10:28.240 one day where you don't eat meat or fish and 0:10:28.280 --> 0:10:31.200 then you're not giving into that industry. So you can 0:10:31.240 --> 0:10:34.199 be like, I'm reducing you know, the amount of water 0:10:34.280 --> 0:10:37.120 it takes to grow beef and all of those kind 0:10:37.160 --> 0:10:39.040 of things. So it's sort of like a really easy 0:10:39.080 --> 0:10:43.320 way of reducing your carbon footprint or you know, being 0:10:43.400 --> 0:10:46.320 kinder to animals if you want to. And I think 0:10:46.360 --> 0:10:48.760 when people start doing it, what I found is people 0:10:49.400 --> 0:10:53.520 suddenly it sort of grows into your lifestyle. And also 0:10:53.520 --> 0:10:56.160 it makes us consider what we're eating a bit more 0:10:56.200 --> 0:10:59.200 because sometimes we just eat without thinking about it. So 0:11:00.000 --> 0:11:02.480 basically that's what happened. We launched meat Free Monday, and 0:11:02.520 --> 0:11:04.439 I kind of like, la, la la, We've just done this, 0:11:04.520 --> 0:11:06.240 and you know if people want to do it or not. 0:11:06.760 --> 0:11:09.080 And then I did at work, had people come up 0:11:09.120 --> 0:11:10.920 to me if I'm in a photo shoot and be like, 0:11:10.960 --> 0:11:13.520 I love meat Free Monday and we're trying to do 0:11:13.559 --> 0:11:15.400 it with our family, but I really don't know what 0:11:15.440 --> 0:11:18.600 to cook. And that really surprised me because I've grown 0:11:18.679 --> 0:11:21.480 up talking about food and like, what are we going 0:11:21.520 --> 0:11:24.400 to have on that gap on the plate if you're 0:11:24.440 --> 0:11:27.160 not having meat and fish? So then I was like, oh, okay, 0:11:27.280 --> 0:11:29.800 I can share these recipes. And that's what mom did. 0:11:29.840 --> 0:11:32.720 That's why she did the cookbooks, because when people would 0:11:32.720 --> 0:11:34.480 come to our house, they'd be like, I would eat 0:11:34.520 --> 0:11:36.960 this way, of course, and she was like, here's a book. Yeah. 0:11:37.000 --> 0:11:37.480 Of course. 0:11:38.040 --> 0:11:40.360 First of all, the influence that you've had and that 0:11:40.440 --> 0:11:45.599 your family has had on not eating meat has been enormous, 0:11:45.640 --> 0:11:48.840 and I think now there are so many reasons why 0:11:49.120 --> 0:11:52.960 we don't and why people don't to do with witness 0:11:53.080 --> 0:11:58.640 a hurricane in Florida, witness the climate, witness animals who 0:11:58.679 --> 0:12:02.560 are fed hormone. There's so many witnesses. But I think 0:12:02.640 --> 0:12:05.560 what you did, what your family did, was to say 0:12:05.559 --> 0:12:10.080 that actually, it could be delicious, it can be fun, 0:12:10.280 --> 0:12:12.600 it can be ethical, and it can be quite sexy. 0:12:13.160 --> 0:12:17.080 Yeah. Yeah, starting out at the very beginning. 0:12:17.200 --> 0:12:19.000 So you grew up with a mother who was a 0:12:19.040 --> 0:12:23.520 passionate cook, and there were four of you were children, 0:12:24.120 --> 0:12:27.120 And what were meals like in the McCartney household when 0:12:27.120 --> 0:12:32.040 you were growing up, Well, they were homemade. Mum would 0:12:32.120 --> 0:12:34.160 really do the cooking. Like growing up, Mom would do 0:12:34.200 --> 0:12:37.000 the cooking. Dad would help, like he's a good sort 0:12:37.000 --> 0:12:38.480 of if you give him a job, like can you 0:12:38.559 --> 0:12:42.559 chop this? You know, he'd do it meticulously. But Mum 0:12:42.840 --> 0:12:45.320 was kind of very much. She would describe herself as 0:12:45.320 --> 0:12:48.160 a peasant cook. It's like, go to the cupboard, find 0:12:48.200 --> 0:12:51.559 what's in there, and make something delicious with it. Did 0:12:51.559 --> 0:12:55.839 she grew She grew up in America, like East Coast, 0:12:55.840 --> 0:12:59.520 New York and Scarsdale, and she grew up watching people cooking. 0:12:59.559 --> 0:13:01.480 They like had a cook in the house and she 0:13:01.600 --> 0:13:05.480 would gravitate towards the kitchen, but it was very much 0:13:05.520 --> 0:13:09.680 meat loafs and you know, very fifties and Barrican cooking, 0:13:09.800 --> 0:13:12.040 so in a way that kind of went into her 0:13:12.120 --> 0:13:14.600 vegetarian cooking. It was she often would say it's like 0:13:14.720 --> 0:13:18.880 meat as often like how you flavor it? So it 0:13:19.000 --> 0:13:21.520 sort of stemmed from that, and so I would cook 0:13:21.559 --> 0:13:23.320 with Mum a lot. Then it sort of grew into 0:13:24.280 --> 0:13:26.560 us kids sort of helping her, and then in a 0:13:26.640 --> 0:13:29.360 weird way, in the end, we sort of took over 0:13:29.400 --> 0:13:31.079 a lot of the cooking and would say like, what 0:13:31.120 --> 0:13:33.360 do you want to request? And you know, she'd love 0:13:33.400 --> 0:13:36.120 a fresh pesto or we had a lot of pasta 0:13:36.160 --> 0:13:38.800 and stuff. So then it's sort of like we would 0:13:38.880 --> 0:13:41.120 we carried on the cooking. Was it all of you 0:13:41.280 --> 0:13:43.880 or were you the kid that cooked? No, it was 0:13:43.920 --> 0:13:45.920 all It felt like it was a group effort. And 0:13:45.960 --> 0:13:48.600 then when I left home, I kind of had this 0:13:48.800 --> 0:13:51.960 choice to sort of you know, suddenly I'd grown up 0:13:51.960 --> 0:13:53.920 in this family where I had great food. We talked 0:13:53.920 --> 0:13:57.160 about vegetarian cooking all the time and this sort of joy, 0:13:57.520 --> 0:14:01.040 joy of celebration of cooking. And then I went to 0:14:01.240 --> 0:14:03.640 work in London. I was like oh, I wonder as 0:14:03.679 --> 0:14:06.080 a photographer, and I was like, I need to pick 0:14:06.160 --> 0:14:07.960 my own food. So I sort of had like a 0:14:08.040 --> 0:14:12.040 tuna salad sandwich in my lunch hour, and I loved 0:14:12.080 --> 0:14:14.360 the taste of it. But then all I could think 0:14:14.360 --> 0:14:16.600 about was like, I know how to cook differently, I 0:14:16.600 --> 0:14:19.880 don't need to eat this, and I was just thinking 0:14:19.880 --> 0:14:22.760 about that lovely tuna swimming in the ocean being plucked out. 0:14:22.760 --> 0:14:26.920 So it's like, unfortunately my brain doesn't work, or fortunately, 0:14:27.440 --> 0:14:31.040 what about your grandpa? I love it. My grandparents, well, 0:14:31.080 --> 0:14:34.160 we had I always considered myself half Liver Pudley and 0:14:34.200 --> 0:14:37.840 half American growing up, so my accent was this sort 0:14:37.880 --> 0:14:42.120 of odd mixture. So in Liverpool it was all like 0:14:42.560 --> 0:14:46.800 going to the chip shop and chip butties, real comfort food, 0:14:47.000 --> 0:14:51.280 very simple food. And then you know, the more New 0:14:51.360 --> 0:14:54.520 York deli sandwiches, pizza. The minute we would get to 0:14:54.520 --> 0:14:56.840 New York to visit our grandparents, it would be like 0:14:57.040 --> 0:14:59.000 straight to get pizza. 0:14:59.040 --> 0:15:01.200 Did they cook? To do grandparents cook? 0:15:01.360 --> 0:15:05.360 My grandparents were like when we grew up, we didn't. 0:15:05.560 --> 0:15:09.200 My step grandmother cooked a lot. So my mom's mom 0:15:09.240 --> 0:15:12.880 died in a plane crash in the early sixties like 0:15:12.920 --> 0:15:16.440 the first big sort of Pan American. So then my 0:15:16.480 --> 0:15:20.200 grandfather remarried I quite we thought of her as quite 0:15:20.240 --> 0:15:23.640 strict French American woman. But what she did was my 0:15:23.760 --> 0:15:27.960 mom taught me all my more peasant instinctive cooking. And 0:15:28.000 --> 0:15:31.760 then Monique. Growing up, she was a little bit it 0:15:31.800 --> 0:15:34.080 felt like children should be seen or not heard. But 0:15:34.120 --> 0:15:37.240 then when I became a teenager, we kind of bonded 0:15:37.280 --> 0:15:40.280 a bit more over her teaching me how. She taught 0:15:40.320 --> 0:15:42.680 me how to make pastry. She taught me how to 0:15:42.720 --> 0:15:45.600 make a soufle. She taught me how to make a 0:15:45.720 --> 0:15:49.480 partisserie apple tart, and so all of those things in 0:15:49.520 --> 0:15:52.520 my cooking now I kind of use. So like in 0:15:52.560 --> 0:15:56.600 the new cookbook, I take Dame Judy Dench my apple tart, 0:15:56.960 --> 0:16:00.520 but it's four ingredients, so I'm not making the it's 0:16:00.520 --> 0:16:04.400 a ready roll pastry. Then they slice apples brushed with 0:16:04.440 --> 0:16:08.720 olive oil and then glazed with apricot jam. Back to 0:16:08.760 --> 0:16:11.120 the growing up, So your mother would cook, would you 0:16:11.160 --> 0:16:12.160 have common to cook? 0:16:12.320 --> 0:16:13.000 No, we didn't. 0:16:13.080 --> 0:16:15.720 We sit down at a table because we go to 0:16:15.760 --> 0:16:18.400 school every day to come home and then you would 0:16:18.440 --> 0:16:21.080 sit down all together or would people eat at different 0:16:21.120 --> 0:16:24.840 times we would kind of have the home cooked meal. 0:16:24.920 --> 0:16:27.880 Maybe during school time. We'd eat slightly different times, but 0:16:28.000 --> 0:16:32.320 generally holidays and like summer holidays, we would be in 0:16:32.360 --> 0:16:35.920 Scotland and this kind of beautiful but remote farm. Or 0:16:35.960 --> 0:16:39.120 we'd go to Arizona in where mum sort of went 0:16:39.160 --> 0:16:43.080 to UFA and then became a photographer there. So we 0:16:43.120 --> 0:16:45.320 would go to these places where it was just us, 0:16:45.800 --> 0:16:48.680 so it was sort of all of us cooking and 0:16:48.760 --> 0:16:50.920 we would sit down and eat. We didn't have like 0:16:51.440 --> 0:16:54.440 housekeepers and chefs and chauffas and all that kind of stuff, 0:16:54.800 --> 0:16:57.480 which I really value now because I know how to 0:16:57.520 --> 0:17:00.280 cook and I was sitting literally with my family under 0:17:00.320 --> 0:17:03.520 table talking endlessly about food and flavors. 0:17:03.760 --> 0:17:05.720 Have you carried that on with your own children? 0:17:06.000 --> 0:17:09.800 Yeah? And what I like to do is because kids 0:17:09.800 --> 0:17:12.960 can be a little bit unsatisfying to cook from, don't 0:17:13.000 --> 0:17:14.640 you think They can be a bit like how many 0:17:14.640 --> 0:17:16.639 bites do I have to have? And then when you 0:17:16.680 --> 0:17:19.080 cook for friends the same they're like, oh, this is 0:17:19.119 --> 0:17:22.560 so thank you. But I found once I started getting 0:17:22.560 --> 0:17:26.359 the kids involved, then they're really much more excited to 0:17:26.400 --> 0:17:28.840 eat it because they'll chop things the size they like it, 0:17:28.960 --> 0:17:32.840 or they'll kind of put in ingredients. So I think 0:17:32.880 --> 0:17:37.359 it's important because when I left home to become a photographer, 0:17:37.960 --> 0:17:41.640 I remember making a stew thinking it was exactly how 0:17:41.680 --> 0:17:44.280 my mum had cooked it, and it was really didn't 0:17:44.280 --> 0:17:47.280 have like the flavor. And I phoned her and I 0:17:47.320 --> 0:17:49.280 was like, Mum, this is just not working. And she 0:17:49.400 --> 0:17:53.359 was like, you need to have you put celery and cabbage, 0:17:53.720 --> 0:17:57.119 two ingredients I would never buy. And celery like is 0:17:57.160 --> 0:18:00.439 always the base of anything like arosoto a stew, so 0:18:00.680 --> 0:18:05.320 just those tiny little bits. She would make this amazing kiche, 0:18:05.359 --> 0:18:08.240 but it was like a souflekiche. And when I made it, 0:18:08.280 --> 0:18:11.399 I was like, Mum, this is not this showstopper that 0:18:11.480 --> 0:18:14.080 you pull out, and she was like, it's the oven temperature. 0:18:14.600 --> 0:18:17.080 It needs to be higher. And I was like, does 0:18:17.160 --> 0:18:20.400 these tiny little I think that it's of advice. 0:18:20.600 --> 0:18:20.800 Yeah. 0:18:20.920 --> 0:18:23.639 People who I've talked to, so many of them have 0:18:24.320 --> 0:18:27.920 little books from either their grandmother or their mother, and 0:18:28.560 --> 0:18:30.199 I think, you know, they could get some of the 0:18:30.240 --> 0:18:35.560 recipes in a cookbook, but having that those handwritten recipe 0:18:35.560 --> 0:18:38.040 cards or being able, as you say, to phone up 0:18:38.080 --> 0:18:41.119 and get the hint or it's a connection. It's a 0:18:41.200 --> 0:18:43.720 connection you have when you're eating it. It's a connection 0:18:43.800 --> 0:18:46.520 you have when you're cooking it and talking to somebody 0:18:46.520 --> 0:18:48.000 about how they made it. 0:18:47.800 --> 0:18:48.600 Is so revealing. 0:18:59.840 --> 0:19:04.040 I'm always trying to mythbust this that plant based off vegetaran. 0:19:04.160 --> 0:19:07.840 Cooking is more ingredients, takes longer, So all of the 0:19:07.840 --> 0:19:10.159 recipes I develop, I try to sort of use the 0:19:10.200 --> 0:19:14.840 fewest ingredients and make it the quickest and the most easy, 0:19:14.920 --> 0:19:17.679 but also pleasurable, so it's not too many, you know, 0:19:17.680 --> 0:19:21.080 It's quite simple and enjoyable to make. Sometimes I question 0:19:21.240 --> 0:19:24.480 some of the recipes are too simple, but I love 0:19:24.480 --> 0:19:29.240 a shortcut and I love make ahead, like prepper head. Yeah, yeah, 0:19:29.280 --> 0:19:31.439 because you want to enjoy the people that you're with, 0:19:31.680 --> 0:19:34.000 especially if you're having a dinner party, you can sort 0:19:34.000 --> 0:19:36.480 of make all of it, have it ready, or even 0:19:36.480 --> 0:19:39.120 make it the night before and then put it in 0:19:39.119 --> 0:19:39.679 to cook. 0:19:40.240 --> 0:19:43.359 Is your kitchen connected to your dining room? Is there 0:19:43.359 --> 0:19:44.600 a dining room in your hand I. 0:19:44.560 --> 0:19:47.879 Have a dining table which I also work at, and 0:19:47.920 --> 0:19:51.840 in your kitchen. It's quite important to me because growing 0:19:51.920 --> 0:19:55.520 up at home, my mum was clever that we would 0:19:55.520 --> 0:19:58.560 always gravitate towards a kitchen, because if you're cooking nice 0:19:58.600 --> 0:20:00.920 things and you smell them, where you're going to go. 0:20:01.480 --> 0:20:04.040 And we would have we had a nice like I 0:20:04.119 --> 0:20:07.400 have a table in the kitchen that people can sit 0:20:07.440 --> 0:20:09.879 around so they can be doing homework or chatting, or 0:20:10.400 --> 0:20:13.200 friends come over. Friends come over. We don't often move 0:20:13.240 --> 0:20:15.359 to another room. We always just stay in the kitchen. 0:20:15.600 --> 0:20:16.560 Nice to be in the kitchen. 0:20:17.040 --> 0:20:21.920 Also, when you're cooking by yourself, it's quite isolating. Comes 0:20:22.000 --> 0:20:24.439 much more of a performance, you know. I'm saying to 0:20:25.359 --> 0:20:29.280 one of our kids that the that one of my 0:20:29.480 --> 0:20:32.000 sons made it really took a long time to make 0:20:32.040 --> 0:20:35.840 a zucchini pasta, and his brothers were there with their 0:20:35.880 --> 0:20:39.439 wives and he brought it out and they just ate it. 0:20:39.480 --> 0:20:39.639 You know. 0:20:40.160 --> 0:20:41.640 He said, wait a minute, guys, you. 0:20:41.600 --> 0:20:45.000 Know, what did you think of my pasta? And one 0:20:45.000 --> 0:20:47.920 of the girls said, what is it with you? Rogers 0:20:47.920 --> 0:20:52.760 and praise? But the thing is that, you know, it 0:20:52.800 --> 0:20:55.800 is a response. Whatever we do, it's a performance. It's 0:20:55.800 --> 0:20:58.520 something we care about and we do want to know 0:20:58.840 --> 0:21:02.640 how people feel. You know, I actually think it's more 0:21:02.720 --> 0:21:05.440 I think you're doing yourself a disservice. It's not wanting 0:21:05.600 --> 0:21:09.440 a response. It's like when you cook for someone, it's 0:21:09.440 --> 0:21:11.840 a real you're really putting yourself on the line. 0:21:11.960 --> 0:21:13.360 Like doing this, it's very exposing. 0:21:13.440 --> 0:21:16.359 It's very I feel every day when we cook in 0:21:16.400 --> 0:21:18.760 the River Cafe, you know, I has to say to Richard, 0:21:18.800 --> 0:21:22.600 you do a building and it's there for like hundreds 0:21:22.600 --> 0:21:24.720 of years and people drive past it and like it. 0:21:25.480 --> 0:21:27.359 I put a piece of fish on the table, and 0:21:27.840 --> 0:21:29.639 because we have an open kitchet, I can see the 0:21:29.640 --> 0:21:32.800