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Speaker 1: Jonesy and Amanda in the morning.

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Speaker 2: What a treat, and I mean that as a food pump.

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Speaker 2: When we have our next guest in the studio. Now,

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Speaker 2: he's been in the news recently for many reasons, a

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Speaker 2: new job, a new book, and he looks very damper today.

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Speaker 2: Matt Preston is hello.

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Speaker 3: Here is I made an effort.

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Speaker 4: You have made a real effort.

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Speaker 3: I wake up. No, I made a proper effort. I

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Speaker 3: put it in a suit, and I put on nice

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Speaker 3: shoes and a good belt and a partially iron shirt.

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Speaker 4: Which You've left the fatted fields of Channel ten and

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Speaker 4: you're heading to Channel seven with Manu.

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Speaker 2: You're crossing the streams.

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Speaker 1: I am a frenchman.

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Speaker 3: I fear that I'm still employed by tennel ten and

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Speaker 3: as such I cannot comment on anything.

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Speaker 2: But it was announced at the upfronts.

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Speaker 3: I can't comment on anything seven. Yeah, employed by ten.

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Speaker 2: So they can talk about it, but you're not allowed to.

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Speaker 3: I can neither confirm nor deny that I can.

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Speaker 1: You're not actually surreal.

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Speaker 3: Yeah, it's a bit weird, but look I'm unguardingly at

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Speaker 3: the moment, so so it's cool.

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Speaker 1: We're all mates. Are you doing gardening?

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Speaker 3: I have been doing some gardening. I plant. Do you know.

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Speaker 3: Do you know that if you get dog hair and

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Speaker 3: you tied up in a stocking and you put in

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Speaker 3: your roses, the possums don't eat your roses.

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Speaker 2: And look dreadful with bags of dog hair.

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Speaker 3: No, no, that just don't use pink stockings. There were

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Speaker 3: some I've had to remove the pink stockings. That wasn't

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Speaker 3: a good idea. But yes, I've been doing really nerdy

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Speaker 3: stuff like that, and just and just spending a lot

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Speaker 3: of time riding my col.

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Speaker 1: Strangers to be strange, isn't it.

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Speaker 4: So you leave ten? You can't talk about the new

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Speaker 4: show on seven?

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Speaker 1: What about George? You've just spoken to Georgie. How's he going?

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Speaker 3: Yeah, I've seen Georgie. It's pretty tough for Georgie. Yeah,

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Speaker 3: but he's kind of he's kind of coming back, you know,

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Speaker 3: there have been some changes in his business, but he's

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Speaker 3: you know, he's doing what he loves to do, which

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Speaker 3: is cook. And so I think we've been down there

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Speaker 3: Gas and I went down and had dinner. I've been

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Speaker 3: there a couple more times to lunch and stuff like that,

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Speaker 3: just to show willing to see how the boys.

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Speaker 2: Going and this new book is well, let me talk

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Speaker 2: about the new book because it's called More and you

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Speaker 2: do have a whole section at the back on how

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Speaker 2: to cook meat, but it's all about the veggies.

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Speaker 3: Well, the idea was to the idea is to put

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Speaker 3: with the vegetables like front and center of the place

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Speaker 3: plate and give you lots of vegetarian and vegan dishes,

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Speaker 3: but basically plant based dish. Everyone's to eat more vegetables.

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Speaker 3: It's kind of the they're kind of the gotten part

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Speaker 3: of the thing. But then then I kind of went

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Speaker 3: on that basis, Look, there's lots of people who you know,

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Speaker 3: they've got maybe one member of the families of vegetarian.

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Speaker 3: So the idea is that how can we also give

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Speaker 3: you the flexibility if you want to flex in some meat,

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Speaker 3: then then then this.

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Speaker 1: Is what are you talking about? Gateway meats?

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Speaker 4: Well, no, I'm thinking about I've got to Bacon's a

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Speaker 4: gateway meat, isn't it.

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Speaker 3: Bacon is a gateway meat. And bacon is interesting because

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Speaker 3: one of the things I about to use a lot

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Speaker 3: of in this book is things like smoke, paprika, chipotle,

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Speaker 3: and me So they're all the things that give you

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Speaker 3: the kind of the telltale bacon flavors. Because if you

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Speaker 3: want people to enjoy a plant based dish and have

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Speaker 3: all the joy of a kind of a meat based dish,

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Speaker 3: you want to give them some of those those kind

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Speaker 3: of those calling cards in terms of flavor, in terms

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Speaker 3: of savoriness and richness and smoking its. So so bringing

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Speaker 3: those in really helps making vegetables themselves absolutely stunningly delicious.

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Speaker 3: Takes them just to that another level.

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Speaker 2: But there are a whole lot of people who feel

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Speaker 2: that they haven't had a meal unless there's some meating it.

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Speaker 3: Yeah, but if you give the mac and cheese, they

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Speaker 3: probably don't think that. So I think I think a

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Speaker 3: lot of it, A lot of it is a lot

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Speaker 3: of his position. I think historically we've thought about vegetarian

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Speaker 3: and vegan food being kind of nut roast and our

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Speaker 3: packer hats and you have all the size. Yeah, and

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Speaker 3: this whole idea, this whole idea of Actually, I think

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Speaker 3: now we're moving towards an ear where you know, flexitarian

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Speaker 3: ducterian having a bit of meat or.

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Speaker 4: Just having sitarian. Yeah, flexitarian is that's a little vaguely sexual.

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Speaker 3: Well, it's just cheating vegetarian, vegetarian with a little with

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Speaker 3: a little bit of a little bit of bacon maybe

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Speaker 3: once a week.

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Speaker 1: It still sounds very sexual.

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Speaker 3: Now, well, food is sexy, and there's nothing more sexy

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Speaker 3: than vegetables. I mean meat at the end of the day.

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Speaker 3: Is not a lot sexy about meat, But gee, the

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Speaker 3: vegetable world is full of sexy.

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Speaker 2: Is this is why the obergene emoji is so emotive?

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Speaker 3: Well, well, you want the obergine, the leak, peach, the peach,

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Speaker 3: Oh my gosh, the peach, the quints, the the quints,

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Speaker 3: the quinces of the zucchini. The carrot, the carrot, the

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Speaker 3: most mundaneable vegetables is one of the sex sexy carrot.

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Speaker 1: Brussels sprout on sexy, Well, you.

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Speaker 3: Little cabbages. And there's a recipe in there where you

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Speaker 3: put Brussels sprouts in. You know those puffy white Chinese bunds,

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Speaker 3: So Brussels sprats. You basically roast them, fry in a

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Speaker 3: frying pan, hit them with some hit them with some

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Speaker 3: spicy chili caramel, and then load them in those puffy

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Speaker 3: buns a bit of mayonnaise and some peitas and some

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Speaker 3: cabbage tossed in lime juice. And it's like that is

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Speaker 3: heaven and the Brussels spratt then becomes something. You know,

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Speaker 3: this idea of dirty, filthy vegetarian. That vegetarian doesn't have

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Speaker 3: to be healthy, can also be decadent.

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Speaker 2: Also said the Brussels sprout and what else did you

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Speaker 2: mention there might be a bit flatulent?

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Speaker 3: Yeah, well, you know, the main thing is to avoid

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Speaker 3: the Jerusalem martichoke, which is one the derusalm is the

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Speaker 3: as a certain the starch content that is very hard

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Speaker 3: for the stomach to break down and is guaranteed and

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Speaker 3: was written about has been written about through history as

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Speaker 3: being the fart making vegetables.

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Speaker 4: Really, so your next book right there.

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Speaker 3: City Well, there is also if you do a bit

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Speaker 3: of really on Mexican food, there are certain herbs that Mexicans,

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Speaker 3: the Mexican cooks put into things like chili to reduce

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Speaker 3: the I think it's called the carmative effect that actually

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Speaker 3: make that de wind you, because there's nothing worse than

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Speaker 3: sitting around having had to doue some other soup and

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Speaker 3: turns into dinner suddenly. Yeah, the trombone start.

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Speaker 5: It's like the brass section, that's right, or the r section, Matt,

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Speaker 5: It's always a treat to talk to you. Matt Preston's

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Speaker 5: new cookbook More is in all good bookstores today. Matthew,

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Speaker 5: it's pretty can't hang around for amount of seventies dinner party?

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Speaker 4: Oh if only, if only, Matt.

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Speaker 3: You've always promised to having around for dinner. I mean

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Speaker 3: you've never done it.

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Speaker 4: You can, you can hang around for that, well, you

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Speaker 4: can come to that, you know.

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Speaker 2: But anytime you bring a great cook to your home,

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Speaker 2: it's so intimidating.

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Speaker 3: I'm just happy. I'm just happy with with Krabby patties

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Speaker 3: as well.

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Speaker 2: How dare you bring it up?

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Speaker 3: Join the and Amanda in the Morning One at one

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Speaker 3: point seven.

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Speaker 1: Tell you