You're listening to Ruthie's Table four in collaboration with me and m Intelligence Style for Busy Women.

Over two hundred eighteen episodes of Ruthie's Table four, I've interviewed actors, chefs, musicians, and politicians.

To day, I'm here with Marina Hyde and Richard Osmond, two great friends and also the hosts of my favorite podcast, The Rest Is Entertainment.

Marina is a brilliant journalist.

When I don't know what to think on any subject, I read her with an open mind and then think what she thinks.

Richard is a brilliant TV producer, presenter, and hugely successful novelist and one of the most loved members of the River Cafe family.

Last night he was here celebrating his newest book, The Impossible Fortune.

To day, we'll talk.

About food, friendship, entertainment.

I'm also looking forward to learning about how to do a really good podcast with two great friends.

I agree.

I agree with all the stuff about Marina, let the stuff about me.

But how did it start?

Do you want to go?

Do you want to take this one?

Yes?

I will, because I tell you what when I had a book out, which when I have a book out it's not quite the same as when Richard's got.

A book out.

They said, we want to do a big London event and we want to get a host for it.

And then it came back to me and said Richard also was going to do it, and I said, what's he doing there?

He's got no need to do that.

I was affronted that you had said yes.

Some time before.

Gary Denicuad said to me, will you do a podcast or something?

And I said, oh, no, I'd.

Be absolutely terrible at it.

Which yeah.

But then Richard wrote to me on a Saturday evening and I saying, what do you think about doing this?

And it would be about entertainment, which I also that was a whole separate thing, which I thought, Okay, this would be really fun.

This is all the things that people escape to from from a darkening world.

And I thought, and I wait the entire night, but not in an unhappy way.

And then at like.

Quarter to five on Sunday morning, I wrote back and said, no, I think I would.

Yeah, I think I will do that.

I know.

I I was delighted, well, because I wanted to do an entertainment podcast.

I feel it's the only thing I actually have some authority on you know, people always ask your opinions on things and politics and stuff.

I think I've have an opinion, but it's not based on anything other than, you know, my opinion.

Whereas entertainment, I've sort of worked in it for a long time, so I feel like it's an area that I can talk about and working out who to do it with and finding Ingrid my wife, who loves Marina almost as much as I do.

She said, well, if this only one person, that's got to be Marina.

Yeah, And so immediately I wrote to Marina and suggested it, thinking because I know you famously you don't do many things like that.

I thought, well, she'll say no, and then we'll have to get some sort of inferior Marina.

But so many Marinas trust me.

But I remember thinking, oh, I think this would be really fun, and I just think I would really look forward to speaking to him every single week.

Which I do.

I really, we do it on Monday morning, and every Monday morning.

I think, I wonderful ritual all have to say about these matters?

So do you how do you prepare?

Well, we sort of across our poor producers, they're always like like the previous Thursday, or you know something, any any ideas what you're going to talk about this week now Thursday radio silence from me and Marina.

Then maybe sort of like a panicked email on Saturday evening going maybe it was just should we talk about this this week and then on Sunday, but you know what, maybe we'll talk about that, And so Sunday is sort of my research date.

Very occasionally we would change it on Monday morning.

Yes we did.

We did.

We talked about The Salt Path the book the other day because it came out on the Sunday evening, all this story.

So we changed it on the Monday morning, and yeah, we So we do our bit of research and then we turn up.

We never tell each other what we're going to say.

Yeah.

I often like it so often in life like that to be impressed until I hear something coming out of my mouth and I'm like, oh, I don't know you're going to say that.

It's my opinion, But I just often I just sit back and you know, Marina, let's rip, and I'm thinking, this is great.

So we're here to talk about food, so we are.

It's we always start with the reading of the recipe.

Would you like to take the ingredients and I'll do this, No.

I'll say I'm attend in the podcast.

I think you should just do that and I could sit back and relax.

Hello and welcome to Grilled Veiled Shops.

My name is Richard Osman and I'm Marina Harri.

I have a question.

Marina is from a Ruthie Rogers.

Thank you for your question, and she's saying, exactly what would you use for ingredients if you were cooking grilled veal chops?

Great question.

I'd have four thick veal.

Chops, four of them.

Yeah.

Is that for four people?

I think it would serve four.

Yeah.

And then I'd have fifty grams of precuto fat okay, yeah, the peel of two lemons, yeah, two tablespoons of sage lead.

Two tablespoons of sage lead.

Yeah.

But you're pining them up.

Yeah, yeah, well I'm chopping.

I'm never I'm never sure about tablespoons as a because heap tablespoons.

I don't know.

Listen, that's my issue.

There's a level of imprecision that this wouldn't it of Then we'd have a tablespoon of lemon juice and.

Sea salt and freshly ground back pepper.

When aren't they there Longoria and at Orlando Bloom of celebrity weddings, there are on every list those two.

Do you have a further question for me?

Yes, I'd like to know what to do with these items?

Who's that question from ruth question?

I think she's known as what's called a super fat, so super van Ruthie Rodgers asked what would you do with these?

For the grilled?

What would I do with think?

God, that's a good question.

So what have we got four thick veal chops?

So quite thick?

I think probably?

So you got the pursuit.

I take the pursuito fat, take the lemon peel and sage leaves, lemon juice and that seasoning stigma.

The food process is the first thing I would do.

And if you've got the you know you've got all your different settings on your food process up.

I would use pulse chop.

So pulse chop that to make a like a coarse thick paste is what I would do.

Then you dry the veiled chops thoroughly.

I don't know how wet they are, but if they.

Are wet, if the new kitchen towel.

I think I would definitely do it with a kitchen town and then I would spread the mixture, remember from the free processor from before, just spread it evenly on each side, grill gosh.

I would say five to eight minutes something like that, and then hey, presso you've got yourself absolutely perfect grilled veal chops.

I hope that answers your question.

Rufie, thanks for listening.

That was brilliant and I really will learn a lot from the next time.

As I thought I would ask you why you chose that recipe or did you.

Have the Well, I chose this recipe and I have made this recipe many times actually, and it is a real high wire at because I have to tell you veal chops are very very expensive.

There's something about me that I don't.

Know, especially thick ones.

Yeah, especially very thick.

And if it goes wrong, it's completely ruined, and all veal chops are wrong.

This is from the book that came out in the mid nineties.

Right, this was the first book.

Yeah, exactly lot wrong in that book.

Did you people say to me I made something and it didn't come out there?

Like what was our first books?

It's like the Thursday Murder Club.

I didn't absolutely know what I was doing.

I didn't know that.

I don't want to reduce the sales of our first book because we do love it.

It's a banger.

Yeah, it's a classic memory book.

I would go.

It's called the River Cafe Cookbook, but it's the blue one, but definitely followed by the one that we did for our thirtieth birthday called River Cafe thirty, which is kind of more knowledgeable.

You know.

It's fine.

Yeah, we were young.

We started out.

You were faking it, were making it.

We're saying how and why the veal chops, Why you chose this recipe?

But I chose this recipe because, first of all, I absolutely love feld chops.

I felt the recipe was quite forgiving because I could see obviously the main thing you didn't want to happen is for it to dry out, because once that's happened, the end.

So I saw that you did this thing with a fat I'm really always trying and push myself too hard on all sorts of different things.

So when I did this, I've always used to feel like, oh, this is such a high onie.

If I can pull this off, then maybe everything else in my life will go right to cooking it.

Cooking is a performance.

Do you think people say to me, you know, how do you feed two hundred people here when I can't do a dinner party of eight?

And I go, I don't like doing a dinner party of eight.

You know, it's hard.

It's such a performance.

You're taking something out, you're feeling it to people.

They have to like it or not like it.

You've succeeded or you fail.

Do you find that or do you find it?

My job as a as a as a non chef is the job in the dinner party is to make sure everyone is happy all the time.

Weirdly, in the same way that when you're presenting a TV program.

I've got four people, you work out who they are, what's slightly different about them, and you just make sure everyone gels.

So my job at any dinner parties is always a playlist and vibes.

That's all I've got.

I will prep, I will clear up, and I will do a playlist.

And that's a that's sort of because I love They're okay, aren't they?

Yeah, all of those are good.

I would not cook this at a dinner party is too stressful.

I would cook this for my husband here.

That's why who coble?

Who is an obsessive lover of veal chops?

But that's it?

And what do you do when you have a dinner donner?

Now I've over the years.

Yeah, I used to sell myself completely mad and be like suck in the kitchen and making all these recomplicated things.

Now I do things that can be put out at almost at room temperature, or there's one thing that's coming out of the oven that the oven's doing all the work.

And I can do things like that.

Can't remember you came the.

Other We had an amazingze.

Oh yes, I mean god.

The thing I eat most more than anything is schnitzel, of all different types.

I make that.

I have a different type of schnitzel at least once a week, all different things, once with seeds on the side that one has had almonds and por jokes.

It's really nice.

Yeah, that's a good one.

A classic sort of Milanaisy one Austrian one with the with the matso do port ones.

I'll do anything sitz or anything schnitzel, are you.

I will eat any schnitzel as well.

That's where my very last minute, though you have to be in the kitchen.

But it's fine because it's actually doesn't take very it's last minute, but it's not many minutes.

Yeah.

So schnitzel is.

Probably the thing that I cooked by father most and everybody likes it.

It might be the thing I eat the most.

Yeah, I love it.

My wife is half German, so we go to Germany a lot, and I'm so happy because every restaurant you go into that doesn't matter what they do, there will always be schnitzel, and usually assity in the south that'll always be fond of as well.

So I'm I'm always happy to be in Germany.

And when you were growing up, did your parents entertained?

Did you grow up with dinner parties in your house?

Did you have No?

They never really did that, and actually we never went out, but my no, I think it was expensive and we didn't go out, but we my mother sort of hated cooking and sort of still does, but cooked every single meal.

But we had about five dishes of rotation and they were called funny things.

They were, you know, some of them were like obvious what they were.

There was like kidneys and rice or spaghetti boas.

Some of the things were called things like chicken in a mess with rice, okay, and there was so they were all of these things.

But when I was coming here, I was thinking, my god, you know, if I was giving the honest sort of account of all of those things, there were certain moments and you look back to them.

Remember the shot Bee.

Jam, Remember I had a Saturday job and Jam, did you did it?

It was the precursor to Iceland.

Yeah, it was a freezer.

It's a shot that sold freezers and things that went in freezers.

So clever, and I'll take it esthetically.

It's nothing experienced these gys, but for a certain type of woman who did not want to cook.

Particularly, those chests were treasure.

Chests, and in them were things like I mean, I remember the first time we saw a vernetta.

We were like, how could such a thing be created and look SuperFect and retain its I mean the answer, of course.

Was when it opped processed or whatever.

But at the time we didn't know any of these things, and we lived in bliss for ignorant, and they.

Had no one's ever, no one's ever topped the viennetta.

Well, Sarah Lese, how did you go, I'll tell you some of Sarah Le's frozen desserts.

You know that came out.

That was very American.

Well eventually, yeah.

And you so those sort of things would come out and they you know, and ice cream, fancy ice cream flavors.

Can I say something about fancy ice cream flavors?

Now, Ruthy, you're an experimenter in the kitchen.

You understand food and flavor and all of those things.

So the history of ice cream, we have vanilla, of course classic, and then we had chocolate, and then we had strawberry, so we got I absolutely get that.

Those are the first three flavors, right.

The next flavor out of the traps, I think like the fourth flavor immediately before they thought of anything else, was rum and raisin.

Remember in the seventies said run raisin.

That's a really early, So early to go rum and raisin when you haven't when you haven't even done pistachia or we, by the way, had some ice creams here yesterday that were sensational.

But it's not like outreaching flavors.

The beautiful, beautifully made talking for ultra high processed food one of the greatest moments of the nineteen seventies was when they brought out ice Magic.

Do you remember ice Magic?

So ice Magic.

You'd have some you know, Sainsbury's vanilla ice cream, and you get the squeezy bottle that was chocolate flavored, and you would pour this, you know, squeeze out this chocolate sauce and it would instantly form like a.

Hard crust against sorcery, like a chocolate bomb.

Yeah.

Yeah, there are some things even now that I think if they hadn't existed in the seventies, and some white if you went to a restaurant and someone showed that to you, you go, this is the greatest act of gastronomy in the history of restaurants.

But they were so far ahead of the curve.

I think the best ice cream flavor I don't know if you agree with me with the and I I don't think there's any argument with this.

I think the best ice cream flavor is mint choc chip.

Got I'm so embarrassed you Oh, okay, are.

You going to say scratch a tailor or something?

You'd be really surprised to amazing.

I really love vanilla ice cream.

Wow, yeah, kind of she gets.

This is this is the best podcast Ship compared to ship.

The best ice cream I ever had was in Italy, of course, in Rome, and there was this gelat area we went to all the time, which is called Otter Leg, and we thought that's an unusual name, but anyway, we we kept going back there because it was just incredible.

And you know, it's a hole in the wall one and it was only at the boat.

We were there for a month.

It's only at the end of the month that I worked at the leg was gelato backwards.

I'd always think, give us an unusual name, the hole in the wall place.

There's a place in Newlyn in Cornwall that's called Gelbert and I have been having this ice cream since.

People used to cue for aptly miles for it and it just they just do vanilla.

And it was honestly served out of a bucket.

There was really they had a dairy.

It was amazing and no one ever got saved.

But it was a it was a proper thing and the only way you could have it served was plain or with plotted cream on top.

And by the way, plotted cream on top of ice cream, you're thinking superversed, it's far toy much.

It is the best dessert.

Don't I love ending a meal with ice cream.

It's a million different things.

You can be whatever you want it to be.

Sometimes on the way home from work, I stop, we have one on the King's Wild convents.

They do, really, that is not too late.

But then I was buy one for the taxi driver, feel guilty, and I bring him one.

And then I gave one to him the other day and so he said, you know, the last time you were in my cap see you got ice cream.

So back to your mother now, except your poor mother, she.

Has never loved cooking at all, but I do think for you know, there was a sort of liberation in those frozen and chests for many people.

And I love cooking, but I taught myself.

But did you sit.

Down to dinner every night as a family?

Yes?

I did every night.

You are how many of you were?

And it was very noisy because we had there were three girls, three sisters, and my parents.

My father loved having three girls.

But if we bought friends home from school and stuff like that, then sometimes there would quite regularly be like nine people.

Did you did you have every night?

Yeah?

Every night?

My mom.

Again, I think my mum would love to have been a good cook, and my parents put up when I was quite young, so she kind of got out of the thing of people coming around.

And she had two boys, in neither of whom particularly adventuress, so very very quickly was it was the absolute typical.

I think there's the reason I never get through poisoning, because I was brought up on you know, potato waffles and sphetty hoops from a can and fish fingers and things like that.

So I think that she would have loved to every night rustle something up, but she never had an apprecitive audience.

Oh it's awesome.

Did she work during the.

Day, Yes, yes, she became a teacher.

She's a primary school teacher.

Because that's all right, you're working all day and the new come home and you got to cook your mam work.

She did when we got She didn't when we were all small at the same.

Time, but you'd love it.

I do.

I do all the cooking at home, but I taught myself.

Funnily enough, in the pandemic.

The only time that I've sort of met friends online that i'd never met, and I these they are these two producer brothers who have We've got a company called full Well who produced things like The Late Late Show with James Corden when they did and they were called Gaben Bennett, and they wanted me to do a TV project with which I thought I'd be terrible at what I didn't do, but they said, we don't know really know how to cook them.

We're getting people to teach us how to cook.

With two others and they were Phoebe Wallerbridge and her sister Isabel, who's a brilliant composer.

And so we were in this cook along.

So we would go on Zoom and people would teach us how to cook things.

And there were amazing like people who taught us how to make like hollow bread.

You know.

Our platting was so bad.

And when the things were like rising and do this, we would all talk to each other and it was this amazing thing and we didn't know what we were doing technologically.

We would just like have our laptops set up on our shelves in our kitchen and it was so fun.

Oh, I ate your ice cream yesterdays?

Did so?

You say your parents you didn't go to either.

Neither of you went to restaurants as kids, which is not surprising because we only went for special occasions.

We didn't have them.

But you didn't go at all.

I remember reading The Tiger who Came to Tea the children, and the main thing should be that there's a tiger in your house.

But the thing I took away from it was that they went to a restaurant and it had like kind of those the Gingham tablecloths, and I was like, I loved it so much.

She goes in and it's so glamorous because she goes in her nighty and her she puts my coat on over her ninety They have sausages and ice cream.

I think, do you do you think about what you're going to eat when you wake up in the morning?

Do you immediately I think about all the different meals.

I love all the different meals.

I can't play favorites.

And I really think for my children, like, oh, I want to make them okay.

I want to do things like I want to do things like that.

I always try and do absolutely everything and do all my work and make a really big stuff everyone a cake.

Do you think that's a personality?

Do you go yes?

I do think it's never Did you do you go to sleep thinking about what you're going to eat the next.

Time, and this I'm in a hotel and then I've got the hotel breakfast coming up, and then I can't.

I can barely sleep because I'm so excited.

I think it's the great deal.

You have a hotel breath will just help yourself if I if I go to a hotel and you go down to breakfast and it's way to service, I'm like, well, we're moving hotels because listen, it's I want to be able to see.

I want to go that.

Silver thing and mushrooms, make a couple of trips.

You want to Yeah, I always think it'd be a great restaurant, a hotel breakfast restaurant in the evening.

Yeah.

I think people will get nuts for it.

Did you ever interview somebody over breakfast?

Would you breakfast meetings or lunch meat?

Do you like food and work business breakfast?

Yes, definitively.

I think that's great.

We all know where we are and there's something about it because, as we know, the calories don't count and all that, all that kind of stuff, and you've got to eat.

Anyway, you've got the day ahead of Youah, business lunch, No, I don't like business do business lunch.

I love a long lunch, but very very rarely, but I love to do it.

I go out with all these slightly older guys and they're really good fun and I have like I have a long lunch, but then I'm not sort of good.

Are they drinking at lunchtime?

Generation?

That's the one that I really I wish i'd been born in that generation.

I don't know how they did it.

The cabinets in the room, right, they had my Madman cocktails.

When you came back from the business ledge, you had three martinis and then you went back to the office and had another.

It's just building up resistance, exactly.

I love a business breakfast.

You're so right, that's that's so much.

Although having said that, I start work really early in the morning, I start I always start by five, so I don't and I'm much better.

Yeah, something that takes me five minutes at five a m.

Will take me an hour at five pm.

So those are my good hours of working.

If ever I get a text at six in the morning, it's only marine and.

You know I am waiting to send it.

To take calls at five because sometimes I like covert five and nobody.

I'd love to call you, because.

What I'm so available is what I have to do.

I wanted to have a website called are youwake dot com because then you could find out who's actually awake, because often in the morning I'll bring somebody to say I said I woke up at three, and they go, I was awake at three.

I think if we just knew each other, we're awake.

Yeah, me too.

Whenever my wife and I are separated, she works away a lot and I'll work away a lot, and both of us find it harder to sleep when the other isn't there.

And so I know sometimes if I could, that's the only time I would send a text at three in the morning and just go, are you finally trouble sleeping?

And then immediately yeah, yeah, okay, let's have a chat.

So you will both go up at these houses where you were given food every day, your mother's chose them, you ate them.

And then what happened when you left home, like when you were to university.

Well, at that point, I mean, you know, there was a lot more choice, I suppose, and you, I mean we did you did, I mean, you did find out about all these other other foods that were out there, but.

You have to have money to do it all.

So you have to work.

And then as time goes on, you become someone who can maybe go to one of those restaurants you see.

I mean it dates quite a long time.

Where I went, they had like a cafeteria, so you didn't really have to.

Do do you go Oxford and you went to So was the food?

What was the food like in the whole It.

Was quite like squeezy.

I went to a boarding school, so that was a whole other food food journey where you were just always you felt like you were always hungry.

I don't know why we always did feel so hungry the entire time, although presumably.

There was enough.

I don't know.

I guess we were growing and I just remember feeling hungry all the time.

We used to have we used to have like a corner shops around the corner from my school, and there fifteen hundred kids at my school, and that shop like twice a day.

It was like the busiest ship was like Harold's twice a day.

And then they moved to in the end.

If you've got a captive market like that, yeah.

Amazing, But so back to university.

So did you did you discover the local Greek or did you did you discover Chinese?

And that was quite expensive When you were at university there.

Was a there was a takeaway and came to called Guardenias, which which was sort of kababbi and stuff like that, and that was fairly cheap.

And I think it's still there, which is weak because when you think about it's like thirty five years ago.

So that's quite something.

So, yeah, you would do that because you wouldn't get a bedtill four in the morning or something, so you needed.

Some and you would have kabab fans fans, there were so many you'd be eating at midnight.

Yeah, imagine doing that now, Well, you'd.

Have to eat twice.

You might have been canteen earlier, and then you might have the whole food or whatever it was called.

And then you might have.

Because you certainly weren't having breakfast because you were you were not seeing the morning.

Yeah, so when did you actually find that food was interesting?

I think never is the truth with me.

I've always had a slightly uncomfortable relationship with food.

So you know, I like it.

I like nice food.

That's very bland tastes.

I've got very you know, I've got the taste of a boyfriend the nineteen seventies.

I've never had it beaten out of me.

So every restaurant I go to, I make sure I see, Okay, there's one thing I like, So whenever I go to that restaurant, I know I can have that.

And so, yeah, I've never had an adventurous time with food.

I listen, I like, I eat it, Yeah for sure, But it's never been something I've fetishized particularly, and I always wish it what I love.

You know, when you see someone playing like a concerto and you think, what must that be like?

And I'm the same with it if I you know, looking at what you do in this restaurant and seeing the joy that it brings you, seeing the joy it brings other people as well, and see it and bringing people together, I'm like, oh my god, So I love it.

I see it.

I see that it's joyful.

But with food, I think I don't have that the visceral attachment to it.

Yeah, no, I think I do.

I feel Actually, really, what my university food story was was that I had an eating disorder this and then afterwards.

Funnily enough, when I thought, I can't really continue like this at all.

I thought to myself, I will never think about food in the same way that I have been thinking about it, and I can't and I must go back.

I must tunnel back to my childhood adoration of Viennetta's and so on.

And I thought, I'm you know, I will never weigh myself again.

I mean, now I'm fifty one and I haven't really weighed myself since that's twenty two.

And it's funny even when I go to remember when I was pregnant, and you know, they have to weigh you in the hospital appointments, when they would say the thing, I would do a thing like that because I thought, I must never hear this number ever again.

And I still do that now, Isn't that silly?

And I thought that, please don't tell me the gender or how much it was.

And the only thing that I could really think of all the time was I must never ever think about it in those terms again.

I must never look at what a calorie is.

I must never think about this ever again in my life.

And it took time to get out of that.

It was are was it?

Yes?

But yes, but not.

But you know, it's like an excess of control.

So and I know you've had the other side, which is I had to learn to let go control.

And then when I had, everything became this unbelievable world of like a sort of Wonka factory of that's when I taught myself to cook, and I don't you know, and I and I would eat anything and try anything, and I loved it all and I still love it all, and I think in a funny kind of way, it's probably one of my most significantitude that some of my adult life.

And also that came at a time when then you started work and I had more, you know, I had some of my own money, and I could go to places and it's.

A world This did a restaurant.

I've told to you before about like restaurants is entertainment and you're you're in a tiny it's like it's two hours of glamour and being a verbal like in the way that people are on holiday are much more bold and so they say I might wear this on holiday.

About if it's women say this about dresses.

I wouldn't wear it in London, but I'd wear it on holiday.

You become a version of yourself that's a sort of slightly kind of knowing glamorous, you know, fifteen percent more Lan's version of yourself when you go out, I don't.

Do you feel that.

I think that a restaurant to me, especially somewhere like this, It's like we sometimes on the rest of entertainment, we talk about entertainment and what it is, and I think it's if you go to the theater, if you watch a great piece of TV, if you listen to a great song, if you go to a great restaurant, nobody here needs to be doing this.

Yeah, right, then it's like someone has gone out of the way to do something extraordinary to make you happy, you know.

And that's the same with films that you leave a theater, you just go that's so weird.

Eight human beings for six months just to tell me this imaginary story.

And it's the same with food.

You know, if the food is coming from everywhere, people have grown the food, people have cooked the food, and it's none none of it needs to happen, and that it makes it's what makes us human.

The fact that we want to.

Do that, and it's evanescence, the fact that it's sort of it just sort of vanishes into the night and that was that, and it was.

It is like a theatrical thing, I think, yeah.

I was.

I often think that in.

The best restaurants I've been to, like, wow, I'm part of just an incredible performance.

It is a performance, you know, I think, there is the last night I've worked here in the kitchen and you just when I saw you, and you could have the same audience, you can have change the food all the time, you can have the food, you can have the same chefs you're working with, whatever it is.

But you can finish and say that was a great night, or you can say that wasn't a great night, and why wasn't a great night?

Yeah, exactly exactly.

So we're going to go and have some lunch now, but we always end this podcast or our conversation with a food question.

Marina, First, what would you go to for comfort food?

Well, now I've talked about it, I'll have to talk about the other.

Mine would be roast chicken and roast potatoes.

And one of the main reasons it would be is because I know that the way I do roast chicken and the.

Way I do roast potatoes is the way that my husband likes it the most, and it's it's him.

Yeah.

I always love that question, and everyone has different answers, which is, if you go in the cuisine of one country for the rest of your life, which would it be?

And people that which is like sort of impossible, but Italian is the only obvious answer.

I think my daughter would say Chinese.

I think my son would say Japanese.

I would say, but that's the problem.

You can only have one.

This isn't real.

So I would say something like a like like a carbonara, which is one of the few things that I can cook and I love to cook, and you can make with the simplest of ingredients, and it's it's that is.

Just like it.

Who's not enjoying that?

It's so it's like I'd almost say, catch you a pepe, which is even sort of simpler, but I think carbonaro just has a little bit of a little bit extra to it.

I think you like food.

I have an unrefined palette.

I think you do like it, don't you.

I think this is a man who says he's not.

Think I like your food, and I like your food.

One that's entertaining.

Thank you.

Thank you so much, ruth.

Ruthie's Table four was produced by Jack Boswell and Zad Rogers with Susanna Hilop, Andrew Sang and Bella Sellini.

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