WEBVTT - Ruthie's Table 4: Nigella Lawson

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<v Speaker 1>Welcome to River Cafe Table for a production of I

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<v Speaker 1>Heart Radio and Adam I Studios. I'm going to read

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<v Speaker 1>a recipe of yours, the Summer Minister a name, and

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<v Speaker 1>it serves ten well might serve ten some inches anyway, finish.

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<v Speaker 1>All My guests all love food, but Nigella Lawcent does

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<v Speaker 1>more than love food. Apart from her extraordinary children with

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<v Speaker 1>John Diamond Bruno and Cosima, food is the true focus

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<v Speaker 1>of her life. I cannot remember the day I met

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<v Speaker 1>Nigella because that would be like remembering the day I

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<v Speaker 1>met my sister or my cousin. For Nigella is family together.

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<v Speaker 1>We've been through sadness and happiness and celebrations of both.

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<v Speaker 1>Nigella and I might go for months without seeing each other,

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<v Speaker 1>but I know for a fact that she would be

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<v Speaker 1>the first person on my bed and I would be

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<v Speaker 1>the first person on hers. In a crisis. We would

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<v Speaker 1>lay in each other's arms, and then we would go

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<v Speaker 1>in the kitchen and eat. Quite simply, she's close to

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<v Speaker 1>my heart, and quite simply I love her. I love

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<v Speaker 1>you so moving, Ruthie. Right, and now I'm going to

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<v Speaker 1>read the Summer Minister name. So two garlic cloves one

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<v Speaker 1>small head of celery chopped, three small red onions chopped,

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<v Speaker 1>four tablespoons olive oil, one kilo of thin asparagus, six

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<v Speaker 1>hundred grams of fresh peas, six hundred grams of fresh

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<v Speaker 1>young broad beans, four hundred and fifty grams of young

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<v Speaker 1>green beans trimmed and chopped. One liter of chicken stock,

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<v Speaker 1>half a bunch of fresh basil leaves, finely chopped, three

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<v Speaker 1>hundred mills of double cream in a saucepan for the garlic, celery,

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<v Speaker 1>and onions. Gently in the olive oil until soft. Divide

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<v Speaker 1>the asparagus, peas, broad beans, and green beans between two bowls.

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<v Speaker 1>Add one bowl full to the onion mixture and cook,

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<v Speaker 1>stirring to coat with oil for five minutes. Season Cover

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<v Speaker 1>with the chicken stock and bring to the boils. Simmer

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<v Speaker 1>for fifteen minutes. Add the remaining vegetables and cook for

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<v Speaker 1>a further ten minutes. Remove from the heat and stir

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<v Speaker 1>in the basil and cream. Cool to room temperature. Then

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<v Speaker 1>serve with parmesan and pesto. M hmm, thank you so

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<v Speaker 1>so yeah so of all the recipes, you say it

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<v Speaker 1>reminds you of the River Cafe. Well I feel choosing

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<v Speaker 1>any recipe is a source of anguish because there's so

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<v Speaker 1>many I could choose, and I think I remember having

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<v Speaker 1>this god. I don't know when it would have been

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<v Speaker 1>the eighties, yep, late eighties, might have even been on

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<v Speaker 1>our first menu. I think it was really one of

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<v Speaker 1>the first and it was like it was both like

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<v Speaker 1>nothing else I'd ever eatn and yet so familiar. There's

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<v Speaker 1>something as well, I think it says so many interesting

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<v Speaker 1>things about food and eating that the eating at room temperature.

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<v Speaker 1>I think so many people eat food too hot and

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<v Speaker 1>too cold, and room temperature which is something the Italians

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<v Speaker 1>really get. It allows you to taste flavors so vibrantly.

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<v Speaker 1>Maybe it's maybe there's something about it that reminds me

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<v Speaker 1>of child and not that I ate this, but the

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<v Speaker 1>that although it's Italian, those the sweet starchiness of the

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<v Speaker 1>peas somehow reminds me of an English summer as well.

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<v Speaker 1>And I think that a lot of our favorite food

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<v Speaker 1>does go back to, very often the food that we

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<v Speaker 1>did have as a child that has a memory, And

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<v Speaker 1>did you grow up with it as your mother cooked?

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<v Speaker 1>She was a good thing about your mother. My mother

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<v Speaker 1>was a rather fascinating but I want saying difficulties is

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<v Speaker 1>not a very compassionate way of describing it. She married

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<v Speaker 1>very young, she was nineteen and had her first child

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<v Speaker 1>at twenties, my older brother. She felt things very deeply

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<v Speaker 1>but didn't always express it, so would erupt quite a bit.

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<v Speaker 1>And you know, she was fantastically impatient. And I one

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<v Speaker 1>of the jobs we had to do, my sister Thomasina,

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<v Speaker 1>we used to have to make mayonnaise together and one

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<v Speaker 1>of us would whisk and one would pour the oil.

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<v Speaker 1>And whoever was whisking, you know, you weren't whisking fast enough.

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<v Speaker 1>And whoever was pooring, you weren't slowly. And the tension,

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<v Speaker 1>you know, So it's so difficult because I remember what

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<v Speaker 1>I learned, and I remember being in the kitchen with

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<v Speaker 1>with fondness and gratitude, and yet it would be so

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<v Speaker 1>unfaithful to the truth if I didn't say it was

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<v Speaker 1>also a source of great tension. I mean, it was frightening,

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<v Speaker 1>but but I think that. But I think I did

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<v Speaker 1>learn a lot. And she was a very spontaneous cook.

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<v Speaker 1>But imagine being nineteen and twenty and having to embrace

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<v Speaker 1>motherhood and domestic life and cook. Do you think she

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<v Speaker 1>liked cooking. Did she like it? Didn't I associate my

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<v Speaker 1>mother with food, and yet she had a very troubled

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<v Speaker 1>relationship and had eating disorders, which I didn't really I

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<v Speaker 1>think I didn't really take on board until I was

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<v Speaker 1>in my teens, I think, and I don't know when

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<v Speaker 1>it started. And it was difficult because it it was

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<v Speaker 1>really a repudiation of something that gave her pleasure. And

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<v Speaker 1>that the heartbreaking thing is, you know, she she died

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<v Speaker 1>when she was forty eight, and she hit pretty quickly

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<v Speaker 1>because she got diagnosed. She didn't get diagnosed. I was

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<v Speaker 1>told by the doctor three weeks before she died. I

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<v Speaker 1>didn't tell learn until two weeks because I was waiting

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<v Speaker 1>a bit just to get it, you know, more tests

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<v Speaker 1>and things um. And she said it was the first

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<v Speaker 1>time being terminally ill was the first time she could

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<v Speaker 1>eat with our anxiety or guilt. I mean, that's that's

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<v Speaker 1>and I think that. So on the one hand, you know,

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<v Speaker 1>I've learned everything about what cooking is from her, not

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<v Speaker 1>everything I've learned from you. I've learned from Annadele can't

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<v Speaker 1>ever learned from Claudia Rodan. But I also learned what

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<v Speaker 1>pat I didn't want to go down, and it wasn't

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<v Speaker 1>that one was your father? Didn't you ever cook? He

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<v Speaker 1>didn't occasionally lay you're on. He would make his own

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<v Speaker 1>breakfast breakfast, which I think is quite an old fashioned

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<v Speaker 1>male thing to do. That somehow they don't feel, you know,

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<v Speaker 1>cooking eggs is too much of a dent to their

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<v Speaker 1>dignity because he you know, we talk a lot about,

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<v Speaker 1>you know, the generational men in the kitchen, men coming

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<v Speaker 1>in the kitchen men. Very often Americans will say their

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<v Speaker 1>father never cooked, but did the barbecue, yes, or that

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<v Speaker 1>that somehow grilling need. But but even so, I think

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<v Speaker 1>he would only make his breakfast. Really, I don't know.

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<v Speaker 1>But you know, what about your brother? Did your mother

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<v Speaker 1>concentrate on teaching him or no, he didn't get taught,

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<v Speaker 1>although I did teach him how to make you know,

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<v Speaker 1>home days. She loves. But he's a wonderful eater. And

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<v Speaker 1>I sometimes think, you know, not everyone can be a cook,

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<v Speaker 1>but good eaters are are valuable. The other night you

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<v Speaker 1>were here with Bruno, And I've seen you here with

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<v Speaker 1>children and family and little kids and big kids and

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<v Speaker 1>and students come here and have just one pasta or whatever.

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<v Speaker 1>But was it more of a special occasion for your fidays, birthday, birthdays,

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<v Speaker 1>occasionally for a treat. There was a Chinese restaurant King's

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<v Speaker 1>Road called Choice Choice. Yeah, you know, and I remember that,

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<v Speaker 1>But it was I was. I found meals difficult. It's

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<v Speaker 1>an odd thing, or family meals. You know. I was

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<v Speaker 1>clumsy and I'd always knocked something over, and I found

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<v Speaker 1>myself slightly inhibited within a family group. I came into

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<v Speaker 1>my own later, and I think as well, I didn't

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<v Speaker 1>really enjoy eating. Well, I didn't enjoy meals a lot

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<v Speaker 1>until I had a bit more control so I could

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<v Speaker 1>decide what I wanted to eat. And for that reason,

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<v Speaker 1>you know, a tasting menu is my idea of hell. Also,

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<v Speaker 1>you went totally didn't. I didn't. It made it such

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<v Speaker 1>an impression on me, or more than that, it really

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<v Speaker 1>altered my life in so many ways. Is it after

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<v Speaker 1>university four? So what happened was I did the in

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<v Speaker 1>the olden days, you did an entrance exam to go

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<v Speaker 1>to Oxford. I thought I would like to do German

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<v Speaker 1>and Italian, so I thought I pretended at the interview

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<v Speaker 1>that I was going to go to school there, but

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<v Speaker 1>I didn't. Initially in the year between the gap here,

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<v Speaker 1>but I didn't, and I just turned up with a

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<v Speaker 1>school friend and I got a job. We got we

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<v Speaker 1>had a job share, so we had one woman in

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<v Speaker 1>Florence and we were chamber maids. And all I would

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<v Speaker 1>say is, if anyone ever stays in a hotel and

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<v Speaker 1>wonders whether people try on your clothes and put your

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<v Speaker 1>center on, yes we do because they you don't leave

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<v Speaker 1>your clothes on the floor. So you went seventeen, Now

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<v Speaker 1>I was by then, I was nineteen, I think, just

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<v Speaker 1>on the car, just about eighteen nineteen. I couldn't say anything.

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<v Speaker 1>I could say, you know, Mrs Ean has a brown

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<v Speaker 1>hat or something, and oh, I don't know. It was

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<v Speaker 1>just terrible, and I was meant to be the one

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<v Speaker 1>getting us somewhere and I had no idea and I

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<v Speaker 1>couldn't understand when they answered. So there it was Appenci

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<v Speaker 1>only run by a married couple who came from Alexo,

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<v Speaker 1>and they had a song called Leonardo, and they had

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<v Speaker 1>his mother Lana, living there, and every now and then

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<v Speaker 1>they go to their farm and she would be left

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<v Speaker 1>there and we weren't allowed in the kitchen. But the

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<v Speaker 1>minute they gone, you know, I'd be allowed in the

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<v Speaker 1>kitchen because she wanted a company, you know, and she

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<v Speaker 1>was wanted chat and so so I watched her cook

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<v Speaker 1>and there was something she used to do that. The

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<v Speaker 1>thing I remember most is that wonderful Italian with a

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<v Speaker 1>rospief which is almost sort of pop roasted, and I

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<v Speaker 1>would see a bit the oil, put the garlic in,

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<v Speaker 1>remove the garlic when it was brown, and the in

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<v Speaker 1>the north of Italy the idea of leaving lots of

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<v Speaker 1>garlic was sort of odd. A very small amount of

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<v Speaker 1>meat which then you know it was called roy when

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<v Speaker 1>you brown something, sit around that and you know rosmary

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<v Speaker 1>teeny bit of wine like that and sort of cook

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<v Speaker 1>it so it was not quite not fried, but not

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<v Speaker 1>poached really and there's something so enormously different. Again served

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<v Speaker 1>at room temperature, and she made prey mashed potatoes with

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<v Speaker 1>I always feel like saying, whenever people go Italians don't

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<v Speaker 1>use butter. I felt like you should have seen her

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<v Speaker 1>mashed potatoes. And I think, but again, when you were

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<v Speaker 1>mentioning about the beef being room temperature, I often think

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<v Speaker 1>that the only thing that Italians really like temperature is

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<v Speaker 1>ice cream very cold and pasta very heart I mean

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<v Speaker 1>I think that's so the otherwise, as you're saying, roastby

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<v Speaker 1>fish and semi frazy, and they always let my ice

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<v Speaker 1>foods stay out and I love that. But I think

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<v Speaker 1>that being in Italy, we didn't have an awful lot

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<v Speaker 1>of money to spend, and there was a bar I

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<v Speaker 1>went to, and you could sit at the bar and

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<v Speaker 1>have a campari soda and you could have a selection

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<v Speaker 1>of I suppose it was. I suppose they were still Crostini,

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<v Speaker 1>not blue togeter, but with you could choose different soft cheeses,

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<v Speaker 1>whether it was it was mozzarella burata, and I'm trying

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<v Speaker 1>to think which is the other one was? Now it

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<v Speaker 1>will come to me. There's another one. No, it was

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<v Speaker 1>creamier um and you had it with stripe of anchovy

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<v Speaker 1>on top, so wonderful, And I could keep you going,

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<v Speaker 1>do you know? That would really keep And again I

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<v Speaker 1>could go to a bar and have a compart. You

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<v Speaker 1>know that's the difference, isn't it That you considered a

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<v Speaker 1>bar and have a drink and something to eat. Was

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<v Speaker 1>going back to Oxford a rude awakening then, when you

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<v Speaker 1>could only go to a pub, and well I didn't

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<v Speaker 1>really want to. I didn't what I was going to

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<v Speaker 1>say about Italy is that I've been very shy, and

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<v Speaker 1>I mean not at home, more at home or in

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<v Speaker 1>the adult world a bit. And when I had to

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<v Speaker 1>speak Italian, because I was speaking a different language, I

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<v Speaker 1>had to be a different person. I was more valuable,

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<v Speaker 1>I was less shy, and so I found my voice

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<v Speaker 1>and that doesn't matter where you find it. I felt

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<v Speaker 1>that I felt both in the food and a way

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<v Speaker 1>of being and being with other people, because I think

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<v Speaker 1>one of the things that's quite difficult when you're adolescent

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<v Speaker 1>is that people on the whole. This is different. Now

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<v Speaker 1>I know this Facebook and Instagram, but then people knew

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<v Speaker 1>you just in the context of your family. And I'm

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<v Speaker 1>not talking about having a well known father. I'm talking

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<v Speaker 1>about everyone. So they know your so and so, sister,

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<v Speaker 1>Oh I know your cousin or didn't I see you there?

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<v Speaker 1>And that's fine. But somehow to go in to a

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<v Speaker 1>place and not be, not have all those connections is free,

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<v Speaker 1>being completely independent, earn your own living, ending for yourself.

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<v Speaker 1>I can imagine they loved you. I mean I can

0:14:14.600 --> 0:14:16.360
<v Speaker 1>see you in Italy. I can close my eyes and

0:14:16.480 --> 0:14:18.920
<v Speaker 1>see you. It was it was if as if I

0:14:18.960 --> 0:14:21.280
<v Speaker 1>had decided at a young age I wanted to be Italian,

0:14:21.320 --> 0:14:24.360
<v Speaker 1>and then I sort of proceeded and then did you

0:14:24.440 --> 0:14:26.760
<v Speaker 1>bring that food back with I did? It may be

0:14:26.880 --> 0:14:30.480
<v Speaker 1>shocked differently, but you know, it's so difficult because I

0:14:30.520 --> 0:14:34.360
<v Speaker 1>think it's hard not to love Italy without without being

0:14:34.440 --> 0:14:37.880
<v Speaker 1>romantic about it. And one shouldn't be because like any country,

0:14:37.920 --> 0:14:41.480
<v Speaker 1>it has its issues and it's a bit of Nevertheless,

0:14:41.520 --> 0:14:44.680
<v Speaker 1>I think one is allowed to have places which in

0:14:44.760 --> 0:14:56.520
<v Speaker 1>reality and symbolically mean a lot in your life. I

0:14:56.600 --> 0:14:59.560
<v Speaker 1>have such strong memories. I may have memories, I said,

0:14:59.600 --> 0:15:01.400
<v Speaker 1>you know, I don't remember when we met, because I

0:15:01.480 --> 0:15:05.960
<v Speaker 1>just remember just being in my life and this magnificent

0:15:06.360 --> 0:15:10.720
<v Speaker 1>woman who you know, combined all of the food and

0:15:10.920 --> 0:15:15.000
<v Speaker 1>energy and writing and restaurants and and love and love

0:15:15.240 --> 0:15:18.800
<v Speaker 1>for John, and you know, and I think I might

0:15:18.840 --> 0:15:21.040
<v Speaker 1>have met John the first time, maybe in the ivy,

0:15:21.200 --> 0:15:23.400
<v Speaker 1>and he was so funny, you know, he was just

0:15:23.520 --> 0:15:30.920
<v Speaker 1>so funny and so attractive, gorgeous, not so great and

0:15:30.960 --> 0:15:33.400
<v Speaker 1>I don't think about it he was, but you know,

0:15:33.520 --> 0:15:37.920
<v Speaker 1>he tell me what was what was it like? To know?

0:15:38.040 --> 0:15:39.760
<v Speaker 1>He was a great eater, but he just didn't like

0:15:39.840 --> 0:15:44.080
<v Speaker 1>an awful lot. He was picky and he remember the

0:15:44.080 --> 0:15:46.000
<v Speaker 1>first time I cooked for him? Where was that? I

0:15:46.000 --> 0:15:49.680
<v Speaker 1>think it was in my flat interest to row as

0:15:49.840 --> 0:15:52.120
<v Speaker 1>part of you. No, it wasn't really, And I think

0:15:52.440 --> 0:15:54.320
<v Speaker 1>I think we were just friends at that stage. But

0:15:54.400 --> 0:15:56.720
<v Speaker 1>I thought I would cook something and I think it

0:15:56.840 --> 0:16:00.520
<v Speaker 1>was based on a Claudia rod And recipe. There was

0:16:00.520 --> 0:16:04.320
<v Speaker 1>a sort of courgettes with saffron and some sort of

0:16:04.320 --> 0:16:07.680
<v Speaker 1>sauce and um, and then you made the sauce and

0:16:07.680 --> 0:16:12.640
<v Speaker 1>you put the the chops auchini around the chicken and

0:16:12.840 --> 0:16:14.480
<v Speaker 1>don't took one look at it. And he said, no

0:16:14.600 --> 0:16:24.160
<v Speaker 1>gravy for me, please, And that's I know, and you

0:16:24.160 --> 0:16:26.960
<v Speaker 1>know he I still think of him that, you know.

0:16:27.080 --> 0:16:32.720
<v Speaker 1>He his idea. He adored tinned potatoes. I've never seen,

0:16:33.080 --> 0:16:36.720
<v Speaker 1>I know what new potatoes and tins so their whole

0:16:36.760 --> 0:16:40.800
<v Speaker 1>little they could. Yes. And his idea of a real

0:16:40.840 --> 0:16:44.760
<v Speaker 1>treat too was tinned fruit salad with evaporated milk evapp.

0:16:45.560 --> 0:16:47.760
<v Speaker 1>I mean, but he did. He he had a sweet

0:16:47.840 --> 0:16:52.440
<v Speaker 1>I guess. I guess he loved talking. He loved talking

0:16:53.640 --> 0:16:57.160
<v Speaker 1>because I do really endless meals. And remember that big table.

0:16:57.200 --> 0:17:00.360
<v Speaker 1>You have a big table, And there was a yes,

0:17:00.400 --> 0:17:04.000
<v Speaker 1>and there was always people, people and eating and I

0:17:04.000 --> 0:17:06.640
<v Speaker 1>don't do children's food and non children's food. But obviously

0:17:06.640 --> 0:17:09.879
<v Speaker 1>there is certain things that I would I make that

0:17:10.000 --> 0:17:14.439
<v Speaker 1>were easier and people liked, and also that thing of

0:17:14.640 --> 0:17:16.800
<v Speaker 1>sometimes it would just be like an indoor picnic. You know,

0:17:16.880 --> 0:17:20.960
<v Speaker 1>you can get you know, bread, cheese, ham, salami, tomatoes,

0:17:21.000 --> 0:17:23.800
<v Speaker 1>and it just really depends. You know, there's so many

0:17:23.840 --> 0:17:27.640
<v Speaker 1>pleasures around food. And what about the kids eating where

0:17:27.680 --> 0:17:30.440
<v Speaker 1>they did they cook with you? Did you cook with them? Yes?

0:17:30.480 --> 0:17:35.960
<v Speaker 1>I always did because I was Yeah, so the kitchen completely.

0:17:36.760 --> 0:17:39.120
<v Speaker 1>And I remember once going to save my brother when

0:17:39.119 --> 0:17:43.320
<v Speaker 1>Bruno was very little, when I was cooking and he

0:17:43.400 --> 0:17:45.199
<v Speaker 1>put his hand. I said careful and he put his

0:17:45.240 --> 0:17:49.439
<v Speaker 1>hand himself. Yes, and I felt like the most awful person.

0:17:49.880 --> 0:17:54.080
<v Speaker 1>But actually coming to lunch was a child psychologist, I think.

0:17:54.080 --> 0:17:57.320
<v Speaker 1>And he went nonsense, The best way to learn about

0:17:57.400 --> 0:18:01.560
<v Speaker 1>danger is in a safe environment. Much better, he said,

0:18:01.560 --> 0:18:03.679
<v Speaker 1>he went with his hand in a saucepan. Again, I

0:18:03.760 --> 0:18:06.320
<v Speaker 1>wanted to ask you also about restaurants. Do you love

0:18:06.359 --> 0:18:10.600
<v Speaker 1>restaurants or do I love some? I love some zero

0:18:10.680 --> 0:18:14.399
<v Speaker 1>critic for yeah, it was and well I didn't do

0:18:14.480 --> 0:18:17.200
<v Speaker 1>lots like people do now. I didn't want a fortnight,

0:18:17.359 --> 0:18:21.479
<v Speaker 1>and I always felt I was representing the reader, so

0:18:21.640 --> 0:18:25.960
<v Speaker 1>I really wanted to in a way of voke. And

0:18:26.080 --> 0:18:27.720
<v Speaker 1>this is when I read a recipe, I'm trying to

0:18:27.720 --> 0:18:30.440
<v Speaker 1>evoke the feeling of cooking something. I wanted to evoke

0:18:30.480 --> 0:18:33.679
<v Speaker 1>the experience of being in the restaurant. Not it's not

0:18:33.800 --> 0:18:37.080
<v Speaker 1>about how chummy you are with the chefs or what

0:18:37.160 --> 0:18:40.520
<v Speaker 1>you know about a place. It's are you going to

0:18:40.600 --> 0:18:44.760
<v Speaker 1>have a wonderful time? And the theater of the room

0:18:45.040 --> 0:18:49.359
<v Speaker 1>and the space and the wonderful ways of a clink

0:18:49.359 --> 0:18:52.600
<v Speaker 1>of glasses. And I feel like I have less of

0:18:52.640 --> 0:18:55.879
<v Speaker 1>a less of a restaurant going life than I used to,

0:18:56.040 --> 0:18:59.159
<v Speaker 1>and that's partly. Sometimes I don't I don't want to

0:18:59.160 --> 0:19:02.160
<v Speaker 1>be looked at instead of and I feel like I'm

0:19:02.200 --> 0:19:05.760
<v Speaker 1>a bit on show. Not always, but sometimes it depends

0:19:05.800 --> 0:19:09.439
<v Speaker 1>on how vulnerable or otherwise I might be feeling at

0:19:09.440 --> 0:19:12.240
<v Speaker 1>any time. But I love going to places I feel

0:19:12.280 --> 0:19:16.080
<v Speaker 1>at home in and I love seeing you know, people

0:19:16.119 --> 0:19:20.960
<v Speaker 1>who work there and people that makes because it's about exchange,

0:19:21.119 --> 0:19:24.520
<v Speaker 1>human connection. As we've said over and over that food

0:19:24.640 --> 0:19:27.880
<v Speaker 1>is a connection to our history, to our children now,

0:19:27.960 --> 0:19:30.920
<v Speaker 1>to our lives, to our friends, it also has a comfort.

0:19:31.400 --> 0:19:33.560
<v Speaker 1>And so I guess my last question to you, as

0:19:33.640 --> 0:19:36.800
<v Speaker 1>I ask everyone, is a food is a comfort? Is

0:19:36.800 --> 0:19:39.120
<v Speaker 1>there a food that you go to if you need

0:19:39.160 --> 0:19:41.520
<v Speaker 1>that if you're hungry, not if you want to impress,

0:19:41.560 --> 0:19:45.280
<v Speaker 1>but if you need comfort. It's so difficult because I

0:19:45.320 --> 0:19:48.440
<v Speaker 1>feel like for me, all food is coming, that's a good.

0:19:49.720 --> 0:19:53.880
<v Speaker 1>So I do feel that you have to single. Well,

0:19:53.920 --> 0:19:56.000
<v Speaker 1>I don't know. I guess you know my mother's way

0:19:56.040 --> 0:19:57.920
<v Speaker 1>of cooking chicken, which is a bit like chicken soup,

0:19:58.280 --> 0:20:00.560
<v Speaker 1>you know, So anything chi can, even brough, is a

0:20:00.600 --> 0:20:05.280
<v Speaker 1>comfort rice in some moods, I think that generally, I

0:20:05.320 --> 0:20:06.919
<v Speaker 1>guess I like a lot of people, I think of

0:20:06.960 --> 0:20:10.399
<v Speaker 1>comfort food as being something sort of carbi. Yeah, I

0:20:10.440 --> 0:20:13.520
<v Speaker 1>mean bread always. But I think in different moods, all

0:20:13.600 --> 0:20:15.919
<v Speaker 1>food is a comfort, and I think it's it's just

0:20:17.840 --> 0:20:24.280
<v Speaker 1>there is such beauty in just the ingredients. And sometimes

0:20:24.280 --> 0:20:26.840
<v Speaker 1>when you've peeled an onion, the way the skin looks

0:20:26.840 --> 0:20:30.600
<v Speaker 1>on the shopping board, it's just wonderful. Or I think

0:20:30.680 --> 0:20:33.800
<v Speaker 1>smell as your great lemon zest and that changes the air.

0:20:33.880 --> 0:20:38.560
<v Speaker 1>So I feel it reminds you you know you're alive,

0:20:38.560 --> 0:20:47.440
<v Speaker 1>and you're taking pleasure and to be grateful for that. Well,

0:20:47.480 --> 0:20:50.399
<v Speaker 1>I'm grateful for you, and we're going to go and

0:20:50.400 --> 0:20:53.119
<v Speaker 1>take comfort and have some lunch in the River Cafe.

0:20:53.240 --> 0:20:56.840
<v Speaker 1>Comfort and connection and love and lovely nature. I love you, Darlie.

0:20:57.040 --> 0:21:02.520
<v Speaker 1>Thank you. This holiday season. If you can't come to

0:21:02.520 --> 0:21:05.199
<v Speaker 1>the River Cafe, the River Cafe will come to you.

0:21:05.880 --> 0:21:09.200
<v Speaker 1>Our beautiful gift boxes are full of ingredients we cook

0:21:09.240 --> 0:21:13.040
<v Speaker 1>with and design objects we have in our homes. River

0:21:13.119 --> 0:21:18.400
<v Speaker 1>Cafe olive oil, Tuscan chocolates, Venetian glasses of Florentine, Christmas

0:21:18.400 --> 0:21:22.080
<v Speaker 1>cake made in our pastry kitchen, and more. We ship

0:21:22.119 --> 0:21:25.840
<v Speaker 1>them everywhere. To find out more or to place your order,

0:21:26.359 --> 0:21:33.440
<v Speaker 1>visit shop the River Cafe dot co dot uk. River

0:21:33.520 --> 0:21:36.000
<v Speaker 1>Cafe Table for is a production of I Heart Radio

0:21:36.040 --> 0:21:40.120
<v Speaker 1>and Atomize Studios. For more podcasts from iHeart Radio, visit

0:21:40.119 --> 0:21:43.480
<v Speaker 1>the iHeart Radio app, Apple Podcasts, or wherever you listen

0:21:43.520 --> 0:21:44.439
<v Speaker 1>to your favorite shows