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Speaker 1: It's a special Will and Woody podcast Mini Guys.

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Speaker 2: How are so Will?

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Speaker 3: Unfortunately you were unable to attend the Jamie Oliver interview.

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Speaker 4: Yeah, yeah, absolutely, I had.

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Speaker 2: I had a mental health day. Yeah, so we tried

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Speaker 2: to move that around.

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Speaker 4: I couldn't do.

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Speaker 3: That's while we went one on one with World Famer

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Speaker 3: chef Jamie Oliver. And this is the whole the whole chat.

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Speaker 5: Ye.

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Speaker 3: You know, we for one of better where we polished

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Speaker 3: it to the one that went on air, and even

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Speaker 3: that was a bit sloppy.

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Speaker 2: So you're getting all all the slop here.

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Speaker 3: Which includes the moment where the zoom actually drops out. Yes,

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Speaker 3: and we've left in the audio of the entire team

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Speaker 3: panicking about the fact that we just cut off Jamie

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Speaker 3: Oliver at quite an integral moment.

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Speaker 4: Yeah.

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Speaker 2: Yeah, that was my favorite part of the interview.

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Speaker 5: A lot of people we've been on zoom Zoom service,

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Speaker 5: Well that's because of me. Joel, the button press of

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Speaker 5: the show sometimes organizes these zoom chats and I.

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Speaker 2: Don't want to pay the monthly fee because it's free.

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Speaker 2: It's free. Unfortunately, fine, when you're talking to your parents.

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Speaker 5: What everyone will understand is as a timer that ticks

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Speaker 5: down for all those people that are also on free subscriptions,

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Speaker 5: and Jamie had a lot of interviews Woods, so we

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Speaker 5: were here waiting.

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Speaker 2: Yes, he came on. We talked to his publicist for

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Speaker 2: a bit. We did, had a lovely chat with his

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Speaker 2: publishers and.

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Speaker 5: What you're here?

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Speaker 4: He told me.

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Speaker 3: He told me a few things that I wasn't allowed

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Speaker 3: to do, and I was like, ok get on the

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Speaker 3: many questions left.

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Speaker 2: Yeah, there were a few things that we went like,

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Speaker 2: that's okay, that's very normal.

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Speaker 4: Body wipe out.

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Speaker 2: No, not him to talk about Jamies Peniers one.

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Speaker 3: We talked about Jamies Peeners a lot and you guys

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Speaker 3: will hear that.

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Speaker 2: So I enjoy the extended chat with Jamie Oliver.

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Speaker 1: The last time we had our next guest on, he

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Speaker 1: was recounting the time he saw wood Is Chippo art

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Speaker 1: and tried to give him some advice on how to

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Speaker 1: solve his ibs. Unfortunately, since then one hasn't improved and

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Speaker 1: the others still there.

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Speaker 3: But we'll let you.

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Speaker 1: Make your own mind up on which ones which. To

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Speaker 1: be honest, I don't know why he's gone back, because

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Speaker 1: he's got a new book out here to tell.

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Speaker 3: Us all about it.

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Speaker 2: It's the chef you as to watch.

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Speaker 1: He doesn't cook his own schipper arter, it's the naked

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Speaker 1: chef himself.

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Speaker 2: Jemmy Oliver.

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Speaker 4: Oh, hello mate, how's it going.

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Speaker 2: I'm really good man?

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Speaker 4: How are you? Yeah? Good? Good? Are you? Where are

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Speaker 4: you Melbourne? Yeah you're Melbourne?

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Speaker 2: Ain't you Melbourne?

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Speaker 4: Yes, that's right, that's right, you're not You're not lockdown.

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Speaker 3: No, we're back in lockdown actually yeah, unfortunately. Yeah, that's

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Speaker 3: all right. That Yeah, it's a bit tough in Melbourne

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Speaker 3: and sort of work.

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Speaker 4: Brother.

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Speaker 2: Yeah, yeah, I'm lucky.

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Speaker 4: I'm super and I can I can see your cute

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Speaker 4: mate in the background in the reflection, Yeah, I can

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Speaker 4: see him holding two headphones. Yeah, that's my cute mate.

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Speaker 2: He's adorable, isn't he.

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Speaker 4: Yeah, nothing wrong with him.

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Speaker 2: Absolutely, look at the beard on him. I have a name,

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Speaker 2: you know. Yeah, he's Joel.

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Speaker 3: And just just so you know, Jamie will my counterpart.

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Speaker 2: He's actually having a mental health day.

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Speaker 3: So Joel might actually be firing in a few questions

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Speaker 3: as well, and then we might just try and get

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Speaker 3: Wilder put audio over those questions.

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Speaker 4: So is Joel fresh meat in the reflection? Is that

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Speaker 4: is that who Joel is. Yeah, yeah, fresh, that was

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Speaker 4: your formal introduction to Joel.

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Speaker 2: Yeah, that's right.

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Speaker 3: Yeah, yeah, Well technically you sort of led me there

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Speaker 3: and then I sort of jumped on what you were doing.

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Speaker 2: Yeah, that was his will bonded, no doubt, no doubt.

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Speaker 2: All right, uh, all right, Matt, Yeah we're recording.

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Speaker 3: Good all right, mate, Jamie, thank you so much for

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Speaker 3: joining us. Congratulations on recipe book number twenty five. My

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Speaker 3: first question, are you ever concerned that you'll just get

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Speaker 3: to the point where you've cooked everything?

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Speaker 4: I guess in the background, but it's I've never run

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Speaker 4: out of recipes, right, And like as times moved on,

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Speaker 4: as I've kind of changed and traveled, every I wright

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Speaker 4: has quite a different promise. Yeah, yeah, and I think

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Speaker 4: I think, I think when you write a good book,

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Speaker 4: there's lots of things that matter, but one of the

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Speaker 4: things is like you've got to be really clear about

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Speaker 4: what it is that it's doing. Yeah. Yeah, but because

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Speaker 4: not every person buys every book, that some resonate with

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Speaker 4: some people, and sure some resonate with others. So yeah,

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Speaker 4: I've never run out yet. But now you've mentioned it,

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Speaker 4: you kind of put a little bit of paranoia in my.

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Speaker 2: In my mind, and I'm sorry. I'm sorry.

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Speaker 3: This will always be remembered as the moment that Jamiel

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Speaker 3: havever lost his inspiration.

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Speaker 4: Actually, I mean, yeah, just just not being with you. Actually,

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Speaker 4: I mean not being in Aussie like Ossie was always

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Speaker 4: a big source of inspiration for me. Well, you're just

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Speaker 4: just to meet different people, see what's going on, see

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Speaker 4: what things are coming up, think, see what things are

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Speaker 4: working in the restaurants, see in the markets. So not

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Speaker 4: being out of travel for the last two years, yeah, yeah,

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Speaker 4: it has not been great. You know, so I'm desperate

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Speaker 4: to come back. But anyway, sorry dude, I interrupted you.

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Speaker 2: No, no, no, all good.

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Speaker 3: Well, speaking of not being out of travel, I do

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Speaker 3: love the message behind the new book. But it is

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Speaker 3: called Together, your twenty fifth Recipe Book, and I love

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Speaker 3: the blurb at the start here Jamie talking about making

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Speaker 3: food that says I love you.

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Speaker 4: Can you expand on that a little bit more totally?

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Speaker 4: And as you guys are in lockdown, you're going to

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Speaker 4: be feeling it. I think. Look, it's one of the

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Speaker 4: few times in our lives when we've all been through it.

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Speaker 4: You know, often when we go through stuff, it's for

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Speaker 4: me or our family or our street. But this is

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Speaker 4: everyone's going through this. So when when you're not allowed

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Speaker 4: to have your friends and your family around when you

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Speaker 4: want how you want. We've had a year to think about, Well,

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Speaker 4: I don't like that. But it's more complicated than that,

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Speaker 4: because well, what is it then, because I've seen them

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Speaker 4: on Skype or I've seen them on zoom or whatever

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Speaker 4: it is, and surely that's enough. No, it's not enough,

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Speaker 4: because to be in someone's presence and to feel them

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Speaker 4: and to read their body language, to touch them, to

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Speaker 4: kiss them, to hug them. And I know I'm being romantic,

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Speaker 4: but also I know you're nodding and everyone. And so

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Speaker 4: I think the currency of skin on skin has gone

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Speaker 4: up in the last year total. And then and therefore,

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Speaker 4: when I was writing this book, first of all, I

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Speaker 4: was kind of putting food in its place, like it's second,

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Speaker 4: it's not first, Like what is first is how do

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Speaker 4: you create a scenario where you can make new memories.

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Speaker 4: That's all it's about, is memories, making new memories with

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Speaker 4: the people that you love. It doesn't It can be partial,

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Speaker 4: it can be fancy, it can be super humble and

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Speaker 4: pared back and casual. But in the book I wrote

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Speaker 4: it completely differently. I've never done this in twenty five books.

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Speaker 4: I've wrote it in a way where you get ahead.

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Speaker 2: Yeah, I've saying that, yeah, yeah, yeah.

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Speaker 4: So when all your family and your mates turn up,

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Speaker 4: you're not. I mean, how many times have you been

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Speaker 4: to something where the person's doing it is just stressed,

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Speaker 4: sweating and kind of pretending they're happy.

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Speaker 3: And you feel terrible And then do you want a hand?

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Speaker 3: Do you want to hand? They're saying no, yea, yeah,

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Speaker 3: they do want a hand, but they want to be

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Speaker 3: a good home way.

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Speaker 4: Whether you're a non cook or a chef, it doesn't

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Speaker 4: matter if you choose the wrong thing for the wrong event, Like,

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Speaker 4: it doesn't matter who you are, you're going to be

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Speaker 4: in that situation. So what I try to do, if

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Speaker 4: you just flick through the book, what it should If

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Speaker 4: I've done my job right, you should have a whole

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Speaker 4: array of scenarios. So from taco party, curry night, the

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Speaker 4: back feast, you know, there's brunch party now you know.

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Speaker 4: Actually brunch was inspired by my last visit to Australia,

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Speaker 4: because you guys do it so well in the UK

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Speaker 4: and much of Europe. We don't do brunch. Really. Yeah, again,

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Speaker 4: that's what I'm that whole vibe about. You know, my

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Speaker 4: radar is always open when I'm traveling.

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Speaker 2: Yeah, yeah, yeah.

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Speaker 4: My job is to filter it down and then sort

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Speaker 4: of scatter it out amongst the audience that I'm lucky

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Speaker 4: enough to have. But yeah, man, I mean, I don't.

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Speaker 4: I don't think it matters if you're a cook or

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Speaker 4: non cook, if you're very chilled, or if you're fancy,

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Speaker 4: like the book is there to hold your hand and

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Speaker 4: guide you to a wicked night where friends and family

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Speaker 4: takes center stage.

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Speaker 2: Absolutely love that, Jamie.

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Speaker 3: I do love that, And I love that you're saying

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Speaker 3: there's a food for every situation because I have a

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Speaker 3: challenge for you right now. It's my girlfriend's twenty seventh

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Speaker 3: birthday next Thursday night.

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Speaker 4: M My question to you is twenty seven what an age?

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Speaker 4: Come on?

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Speaker 2: I know, very exciting, very exciting you. Thirty two?

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Speaker 4: No, well at least forty five?

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Speaker 2: Piss off.

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Speaker 4: I'm joking.

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Speaker 2: It's in my bald counterpart. You think it was sixty.

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Speaker 2: I'm joking anyway.

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Speaker 3: So I going to carry on her twenty seventh birthday party,

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Speaker 3: which is next Thursday, and obviously we're in lockdown so

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Speaker 3: no one else can come over, so it's just me

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Speaker 3: and her at home. I want to create a meal

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Speaker 3: which says I care about you and but also I'm

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Speaker 3: a little bit sexy as well, Like this is a

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Speaker 3: sexy but I care about you sort of meal.

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Speaker 2: What's the meal for that situation?

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Speaker 4: And what is what? Like what mood is she in

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Speaker 4: at the moment is a place so it's kind of

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Speaker 4: pissed off for her.

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Speaker 3: Work's actually been impacted pretty badly, so she's in a

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Speaker 3: bit of an up and down patch at the moment,

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Speaker 3: to be honest.

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Speaker 4: And what sort of flavors does she normally? What makes

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Speaker 4: her happy? Like does she like sort of like like

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Speaker 4: does she like sort of Asian flavors? Does you get

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Speaker 4: into that more Italian? Because these sort of these sort

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Speaker 4: of questions, it's quite a psychological game getting it right.

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Speaker 4: That's what makes you, What vibes make you happy? But

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Speaker 4: also like, I mean, does she like seafood for instance?

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Speaker 2: No, not a huge safer event.

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Speaker 3: I'll say she'd be more of your Italian vibe, and

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Speaker 3: I'd say her mood is up and down if that

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Speaker 3: helps the equation.

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Speaker 4: Okay, So have you got the book in front of you?

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Speaker 2: Yes, I do, Yes, I do.

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Speaker 4: If you go to go to page go to page

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Speaker 4: one forty one, forty yeah.

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Speaker 2: Yeah, yeah, yeah, yeah, here we go.

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Speaker 3: And I guess anyone listening right now if they want

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Speaker 3: to create a meal for their partner which is sexy

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Speaker 3: but also warming and romantic, go.

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Speaker 4: To page one. Yeah. Yeah, I'm What I'm trying to

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Speaker 4: do here is like, yeah, limit, I'm choosing this recipe

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Speaker 4: because I think it's it's got Italian hearts. You're going

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Speaker 4: to be able to get it in the oven but

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Speaker 4: still not be like sat there stressing. But you'll see

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Speaker 4: you on one thought, it is a picture of my

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Speaker 4: little boy. And first of all, we've made the ultimate

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Speaker 4: garlic bread super like it's it's like delicious. Yeah yeah,

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Speaker 4: And if you look at the method of that, it's

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Speaker 4: really simple. And look what you get at the end,

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Speaker 4: you just you tear and share it. It's incredible. Garlic

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Speaker 4: bread is one of those really weird things where people

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Speaker 4: just go mad for it, but they go really mad

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Speaker 4: for it when it's homemade, so that's gonna be a

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Speaker 4: good stuff. Then there's the crispy pesto chicken, right, so

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Speaker 4: we're not trying to reinvent the wheel, but that little

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Speaker 4: method of just batting out the chicken, putting the bread

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Speaker 4: crumbs on the outside really really delicious. And then you'll

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Speaker 4: notice it's it's kind of like an alfauno risotto, right,

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Speaker 4: it's a kind of I haven't called it risotto because

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Speaker 4: the Nunnas would come and find me and be a

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Speaker 4: horse's head in my bed. But essentially, if you look

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Speaker 4: at it, what it is, it's essentially a play on

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Speaker 4: a margarita. But you just you put it all in

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Speaker 4: the dish and you bake it until it goes blippy

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Speaker 4: and gnarly, so tomatoes basil. So basically, what I'm trying

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Speaker 4: to say is we're not this is like a humble

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Speaker 4: this Actually this was a menu designed for my kids

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Speaker 4: because they love it. But I think if your girls

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Speaker 4: in that mood, it's safe. You're going to be free

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Speaker 4: to put on something really sexy and tune light some flower,

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Speaker 4: you know, light a candle.

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Speaker 3: Yeah, talk to me about that. Jerry Men. You know

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Speaker 3: you've got a beautiful wife, Jewels. I know you would

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Speaker 3: have had to seduce her at some stages, like can

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Speaker 3: you give me some more advice outside of the meals,

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Speaker 3: like what should I be wearing?

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Speaker 2: What should I be listening to?

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Speaker 4: Well, if I'm allowed to, because you this is your

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Speaker 4: show is quite a trendy show in it, I'd like

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Speaker 4: to think, Yeah, instead of telling you what you should do,

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Speaker 4: can I tell you what you shouldn't do? Yes? Please? Okay.

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Speaker 4: So basically, when I was your age, which was a

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Speaker 4: while ago, pretty much your age, actually, I was doing

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Speaker 4: exactly what you're about to do, hure J. And I

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Speaker 4: was in my first flat and I had my first

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Speaker 4: kitchen and it was a beautiful German oven fan assisted

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Speaker 4: and I did I did a whole roasted sea bass,

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Speaker 4: and I set the room, laid it flowers day, oh

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Speaker 4: yeah on the tunes, got the shutters down, salubrit, and

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Speaker 4: I thought the coolest thing to do, which is why

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Speaker 4: you shouldn't be doing this. I just I was the

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Speaker 4: naked chef, so I'd serve it naked, right.

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Speaker 2: Oh, that's a real thing.

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Speaker 4: You would actually naked, yeah, once, but there's an ending

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Speaker 4: to the story, so you won't or you shouldn't copy this.

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Speaker 4: So literally the only thing I was wearing was a

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Speaker 4: bow on the end of it. So then I opened

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Speaker 4: the oven. This is a true story, dude. Yeah, go on,

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Speaker 4: but but but half I checked the sea bass halfway through,

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Speaker 4: and because I'd had a bit of white wine in there,

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Speaker 4: of course.

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Speaker 5: Okay, no, no oh. I tried everything to change it. Man,

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Speaker 5: That's why I haven't been speaking. But yeah, that's because

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Speaker 5: the interviews started.

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Speaker 2: Oh yeah, mate, don't your faults? Not your fault.

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Speaker 5: Oh that's so annoying. I just I couldn't jump in there, man,

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Speaker 5: I'm sorry. I was just freaking out the whole time, going.

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Speaker 5: As soon as the interview started with him, it said,

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Speaker 5: you got eight minutes left.

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Speaker 4: Set the.

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Speaker 5: Chat from six. Surely they can let us back in.

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Speaker 5: If it just cut out, he would know. He's like,

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Speaker 5: I've lost them. He'd say, oh, here we are. We're

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Speaker 5: on yep. Yeah, good Jamie. Sorry about that, mate, Can

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Speaker 5: you hear us?

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Speaker 4: Yeah? Was it you or me?

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Speaker 2: That was us? That was us at our rand. I'm sorry.

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Speaker 5: We're still recording though, mate, so we can we can.

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Speaker 4: It happened. It did happen to us on the last one,

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Speaker 4: and we couldn't work it out and we changed computer.

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Speaker 2: I believe where we left you, Jamie.

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Speaker 4: Though.

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Speaker 3: It was actually quite an extraordinary moment. When we dropped out,

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Speaker 3: you were in your kitchen. Everything's romantic, the lights, you've

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Speaker 3: got chard a plane, you've got a full bass in

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Speaker 3: the oven.

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Speaker 2: You're nude apart from a bow around you. Johnson, Yeah,

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Speaker 2: a red bow.

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Speaker 4: Just to be specific, the red boat.

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Speaker 2: Was that like a pre tied bow. What did you

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Speaker 2: do the tying of the bow on your own? Johnson?

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Speaker 4: Yeah? I tied it and it was a double knot.

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Speaker 4: Of course it was. Of course it was now because

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Speaker 4: if you do a single one it might slip.

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Speaker 2: Of course. No, of course was there room for excitement.

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Speaker 4: Yeah, that's the point, young, young, young jedi.

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Speaker 2: Writing these secrets down. So why was this a bad idea?

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Speaker 2: Because we're getting to the point where.

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Speaker 4: You're okay, it's very frustrating. German efficiency basically was the

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Speaker 4: problem there was there was There was an element of

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Speaker 4: pressure created through a very good seal, and circulation of

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Speaker 4: heat through a good fa and and and enough steam

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Speaker 4: through good wine and fish juices. So when I went

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Speaker 4: to check on the fish, what I imagine was a perfect

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Speaker 4: laser shot of steam attacked my penis. And but the

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Speaker 4: problem with this story is it's true, and the pain

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Speaker 4: was for us men of let's just say sort of

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Speaker 4: a mid range penal size. You know, it was a

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Speaker 4: kind of hard pain to explain because it was the

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Speaker 4: worst pain in the world. Yet what happened was one

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Speaker 4: of the most beautiful things I ever saw. So it

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Speaker 4: was kind of like a bitter sweet thing.

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Speaker 2: What do you mean because it because it swelled up?

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Speaker 4: Yeah, mate, what's your problem? Like, do you want me

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Speaker 4: to let me let me put shot of steam on

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Speaker 4: your penis what happens?

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Speaker 5: Well?

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Speaker 4: Is it just going to sit there and go, oh,

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Speaker 4: thank you, I'm just going to react. I'm not going

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Speaker 4: to react to that steam because I'm so strong, I've

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Speaker 4: got a jacket on. Like, what's your problem when it's

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Speaker 4: not rocket science?

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Speaker 3: So sorry, So you've got the steamed Johnson, which is

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Speaker 3: now looking better than it's ever looked before because the

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00:16:19,720 --> 00:16:22,040
Speaker 3: size is so much bigger. So then do you fight

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Speaker 3: through the pain and then still go out to your

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Speaker 3: date to show her you're new and proved Johnson?

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Speaker 4: Well, as you can tell by that, even you, as

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Speaker 4: a chef would know that if I'm checking the fish halfway,

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Speaker 4: it means that the serving time is literally only ten

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Speaker 4: minutes away, fifteen minutes she turns up and I'm sat

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Speaker 4: down on what was a very nice vintage leather seat

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Speaker 4: with frozen, frozen green giant peas on my penis, and

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Speaker 4: I was obviously very distressed, and she's like, what the

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00:16:55,200 --> 00:16:59,200
Speaker 4: bloody hell are you doing? And I told her she

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Speaker 4: thought it was I was stupid and ridiculous, but ultimately

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00:17:03,280 --> 00:17:09,360
Speaker 4: bringing it back to the book, Yeah, it's all about caring.

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Speaker 4: And I had cared, I had tried, I had made

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Speaker 4: the effort. So what I am telling you to do

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Speaker 4: is go out and get the book because it will

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Speaker 4: hold your hand through beautiful meals. But what I'm telling

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Speaker 4: you not to do is what I did when I

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Speaker 4: was your age, cooking the same meal that you're about

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Speaker 4: to cook for my wife's thirty seventh birthday, and that

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Speaker 4: is cook a whole sea bass in a German oven, naked.

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Speaker 4: Don't do it. It doesn't work, it's not worth it.

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Speaker 4: There was small moments of pleasure that filled me with

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00:17:37,320 --> 00:17:39,880
Speaker 4: joy to a level that I'd never experienced before. Because

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00:17:39,880 --> 00:17:42,800
Speaker 4: it looked like a jaff or orange. But don't do it.

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Speaker 4: Don't do it.

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Speaker 5: You can see a whordo of the swelled penis in

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Speaker 5: the book actually a page.

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Speaker 2: One hundred and seventy eight.

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Speaker 5: Don't believe Jamie, one hundred and seventy A little look,

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Speaker 5: it's next to the pea soup.

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Speaker 4: Yeah, one hundred and seventy eight. I'll tell you. If

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00:17:56,720 --> 00:18:00,040
Speaker 4: it's close there, we'd go one hundred and seventy.

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Speaker 3: Eight, dred and seven there. It just looks like a

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Speaker 3: big roast chicken. Is that what it looked like?

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Speaker 4: Yeah? Yeah, I don't know. I think I think he's

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Speaker 4: just leading us down the garden.

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Speaker 2: I mean, no, that was just a random number. But

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Speaker 2: it would have been good if that was bangers in mash.

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Speaker 4: What's really wrong about that random number? I mean, it

395
00:18:18,960 --> 00:18:21,359
Speaker 4: could have been funny. Is it's my son on that picture?

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Speaker 4: So that's kind of like really wrong. You know, that's

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Speaker 4: kind of that's.

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Speaker 3: Taken a little dark side. Gives us the tender sticky

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00:18:29,440 --> 00:18:32,159
Speaker 3: all beugine. Maybe that's something more like what your penis

400
00:18:32,200 --> 00:18:32,719
Speaker 3: was looking like.

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00:18:33,000 --> 00:18:40,679
Speaker 4: Yeah, to be honest, weren't far anyway. How are you

402
00:18:40,720 --> 00:18:42,720
Speaker 4: going to transition that? I mean, you're a professional. How

403
00:18:42,760 --> 00:18:44,680
Speaker 4: are you going to build a bridge from the ending

404
00:18:44,680 --> 00:18:46,160
Speaker 4: of that story to the next bit?

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Speaker 3: Well, you already did it. You linked it back to

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00:18:47,800 --> 00:18:50,439
Speaker 3: the book. You said, there's a there's a meal for

407
00:18:50,480 --> 00:18:52,919
Speaker 3: every single occasion. The only thing is, though, do not

408
00:18:53,080 --> 00:18:55,960
Speaker 3: cook in the nude unless you have a particularly small penis,

409
00:18:55,960 --> 00:18:57,679
Speaker 3: and then it can end up looking like a tender

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00:18:57,920 --> 00:19:00,359
Speaker 3: sticky all beugine.

411
00:19:01,320 --> 00:19:03,760
Speaker 4: I was just seeing the face of my Australian publisher

412
00:19:03,800 --> 00:19:06,640
Speaker 4: who's just getting me to try and promote a beautiful book,

413
00:19:06,680 --> 00:19:09,719
Speaker 4: and it's like, but how did you get onto that story?

414
00:19:09,760 --> 00:19:11,600
Speaker 4: I was just his fault. He's cooking for his girlfriend.

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00:19:12,119 --> 00:19:13,040
Speaker 2: It is my fault.

416
00:19:13,080 --> 00:19:15,000
Speaker 3: It is my fault, but it's your fault that you

417
00:19:15,040 --> 00:19:18,359
Speaker 3: have created another cooking book which puts all other cooking

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00:19:18,359 --> 00:19:21,159
Speaker 3: books to shame. It is called Together. I love the

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00:19:21,240 --> 00:19:23,760
Speaker 3: message behind it. I love that you know people in Australia.

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Speaker 3: You know, so many of us can't see each other

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00:19:25,320 --> 00:19:27,640
Speaker 3: at the moment, and this is a really special way

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00:19:27,720 --> 00:19:30,280
Speaker 3: for us to connect. And when we can go over

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00:19:30,320 --> 00:19:32,600
Speaker 3: to each other's houses, it's really awesome that we can

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Speaker 3: be cooking something nice and easy from this book.

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Speaker 4: Mate. I try to put heart and soul into it.

426
00:19:39,880 --> 00:19:42,280
Speaker 4: But more than anything, I tried to make the book

427
00:19:42,600 --> 00:19:45,800
Speaker 4: useful for right now. I mean, as you come out

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00:19:45,800 --> 00:19:48,720
Speaker 4: of lockdown and as you're allowed to see your friends

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Speaker 4: and family again. If you read the introduction, if you

430
00:19:51,800 --> 00:19:54,480
Speaker 4: look at the words like I think it's going to

431
00:19:54,480 --> 00:19:58,720
Speaker 4: be really useful and hopefully you get to make some

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00:19:58,760 --> 00:20:02,480
Speaker 4: beautiful memories, you know, going forward with some lovely food.

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Speaker 4: So that's the vibe.

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Speaker 3: You're a legend, mate. Get that book now from any

435
00:20:06,520 --> 00:20:10,679
Speaker 3: good bookstore. Purchase it now, Jamie Oliver's Together, You're a

436
00:20:10,720 --> 00:20:11,479
Speaker 3: legend mate.

437
00:20:11,760 --> 00:20:14,240
Speaker 4: Thanks, thanks mate, Take care, Cheers Jamie.

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Speaker 2: Hear more of the boys on the Full Show podcast.

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Speaker 2: You know you want to