Life with Nat - EP117: Nat's Nieces #19

Episode Date: May 18, 2025

It's dinner time! And breakfast, and also lunch. Nat and her neices talk cooking and answer some listener questions. Bon appétit! xx Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠ INSTA: @natcass1 A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠[e-mail]⁠⁠⁠ SHOW INFO: Life with Nat - it’s me! Natalie Cassidy and I’ll be chatting away to family, friends and most importantly YOU. I want to pick people's brains on the subjects that I care about- whether that’s where all the odd socks go, weight and food or kids on phones. Each week I will be letting you into my life as i chat about my week, share my thoughts on the mundane happenings as well as the serious. I have grown up in the public eye and have never changed because of it. Life with Nat is the podcast for proper people. Come join the community. ♥️ Learn more about your ad choices. Visit podcastchoices.com/adchoices

So my nieces today have moaned and groaned saying you better be ready, you better be ready because we haven't got all day. This is a food special. We're going to be talking about lots of things to do with food because you all love it. We all love talking about food. So I can hear them downstairs, they've come in and they're getting away. And yeah, let's see what they say when I'm completely ready to go. Hope you're all brilliant. I have to bank a few of these at the moment so they might be a little bit out of sync with weather and what you're doing but hey ho, some people haven't listened to it for ages. Here they come.

Waiting, waiting, ready, I'm recording. Wow. Recording ready. Oh she's got a coffee. What's happening here? Hang on, wait a minute. What did I just say to you? You've asked me to be ready we're recording. Okay there's no drink situation. Go and get yourself a drink I'm ready to go. I love this coffee. It's got keto creamer in it. I'm not sure you'll love it. I just like a nice glass of sparkling. Ugh. No bacon sandwich or a little bit of breakfast, lunch. You said you wanted to go. Whoa. Got melons down here at home.

Oh wow. That is wonderful. Could someone, can someone get us a drink? No. We're going. Are we filming? Recording. I look battered.

No film, absolutely no filming. You're crazy. Oh really? Well no, let's force the damage. No, well my face won't be going on it. So good morning. Good day. Good day. The sun has not got his hat on.

It's freezing, I've just put the heating on. It's like a winter's day. Why is it so cold? But I'm here for it. Oh pitiful, Elia. So this is our food special. And I thought, well, actually, let's start because it is very relevant.

How much does the weather change what you fancy to eat? Oh, I'm going Spag Bowl, wholesome, hearty. Well, you ain't having a fucking barbecue like us yesterday in the freezing cold, are you? No, I couldn't think of anything worse. I'm gonna guess what Elia of anything worse. A salad. I'm going to guess what Elia would have today. A pie.

Pie and mash. You're not having them. I'm not, but it was on my list. It was only because we made some homemade meatballs. We've got them in the freezer. Lovely. So I'm trying to be efficient. Good.

So I'm using that. But yeah, pie and mash was on the top. Yeah, today you can smash out pie and mash. Shepherd's pie. A roast dinner. shepherd's pie, I've had some pastas. Would you like to know what I'm having? Always. Oh, she's going to have a little chicken and something.

Go on, what did you say? Breaded chicken. No, no, not even breaded chicken, but roast chicken. I decided, I looked on BBC Good Food because I wanted a bit of inspo so I ordered this on the other day to arrive whatever and now the weather's changed but I'm having chicken thigh tray bake. Oh that is awful. So it's sort of a paprika, red peppers, onions, sliced Maris pipers.

No it looks really good, a tray bake all in one, bosh done. That sounds yeah that's really bad. That's like a Wednesday quick get it prepared in the day, whack it in the oven. This is like Sunday vibes. This is cooking day. It is a cooking day. I'm gonna have a bottle of red.

It's giving me baking vibes. No, I'm not interested in baking. I would have baked today. Baked what? You never bake. No, I know, but it's that sort of weather. No, it's just mad, I don't get it, but there's no way I could eat a little bit of pita and some chicken. Absolutely not.

What, even pita bread? No, I'm just saying like- Barbecue life. Last week we were salads. I know, talking about salads. Everyone has been banging on about your salads. Good. They want the recipes,

but they have to probably wait, aren't they? I did a dark on watermelon salad with cashew nuts. I forgot the watermelon. Thank God for Elia. Took it outside. Looked lovely, it did. All plated up. You did burn the duck a little bit.

You overdid the duck a little bit. We was outside and thank God I remembered. I ran in, but I think the timer had gone off. Anyway, and then Elia said, everything's here, but where's the watermelon? And it is an integral part of the salad. It's inspired from when I used to go to Gilgamesh and they used to do the salad. I walked past one of those the other day. Really?

Elia's sitting downstairs. Sorry, I'm tired. I walked past a Gilgamesh, sort of, might have been the... Can't be the same thing. It was, I was with the girls, yeah, where did we go? Covent Garden, didn't you? Yeah, but sort of around that way. Well, there's a sushi samba in Covent Garden. There's also a sushi...

Sushi in the Banshees. There's also a sushi samba, not easy to say with a lisp, a sushi samba in the city. Thank you Martin. Heron Tower. Oh is that always been there? Yeah that's the original. Oh right.

But I didn't know there was one at Covent Garden. Gilgamesh, St. Martin's Lane. Oh right, okay. Oh look at the menu, have they got the Duck and Walk and Welling on there? If they are, we're going. Looking at the menu again. I wonder why they got rid of that one and then... I don't know what that is there now.

You're getting on my nerves. I can't do everything. Elia's tired because we was up till half twelve playing Monopoly. And you won I hear. I spanked them. It's just stupid. You started playing Monopoly what? Half nine?

No, late. Eleven. Eleven. So what do you mean you won because it took us four days in Cornwall to finish a game of Monopoly. No, we were just giving it our way. She got the out because she had no money left. Oh, fine. Then Jaxa in her off left right and centre is pointless. Maria let me off. She had all of, you know, the four, the trains, the stations. She's not with us. Yeah, no, I'm with you. The stations and then she let me off paying on any of them.

That was a deal. That's mad. No, but if you would have continued playing the game and started crying, what would have happened is you would have landed on my big guns on the green and then I would have said you haven't got to pay me but you've got to go back to paying me if you land on the stations. Crispy duck, watermelon and cashew nuts, aromatic crispy duck, cashew nuts, fresh mint. I didn't put mint in. They do. Watermelon. Which I don't usually like.

Coriander. Yep. And Asian dressing. Fair enough. You didn't do any little herbs, did you? No, it was a basic one. Basic bitch salad, but it was lovely. Honestly, I give up.

Go on, what else did you do? I did a nice Caesar salad, which is easy. Lovely, that. And then I did, I didn't put any boiled egg in it though. Absolutely not. Oh, it's nice if you have it. Me and Mark have it for dinner and we put egg in to fill us up. No, no, fuck that. Boiled eggs for lasagna only.

Okay. And, or a dippy egg. No, I'm joking. But people will be like, right, so you won't have it in your Caesar salad, but you'll have it in the lasagna. I don't mind it in a tuna nicoise. Correct. I don't mind it in a tuna nicoise.

I don't mind it in a tuna nicoise. I don't mind it in a tuna nicoise. I don't mind it in a tuna nicoise. I don't mind it in a tuna nicoise. I don't mind people will be like, right, so you won't have it in your Caesar salad, but you'll have it in your lasagna. I don't mind it in a tuna nicoise. Correct. Right. Talking of tuna, what a link. We're professional now, aren't we? We're so good. We haven't even thought about it. We posted three tuna steaks with a ratatouille

and different variations of it. And I put it up as a little pole and you won ro-ro by a mile. You won. I mean, I too were just a caveat. You too were prepped. No, well I don't know what she's talking about. What do you mean prepped? Prepped. No. I just made my dinner. Yes. No, you didn't. Yes, I did. No, no. Send me a photo. What do you mean? I wasn't preparing my dinner for a photo. You were.

No, I weren't. I just made my dinner. You talk shit. No, I agree. I definitely prepared it for a photo. No, I didn't. You would not have dished that up on your own, sat at home like that. You wouldn't have.

Yes, I would. Bullshit. I like doing my dinners nice. You should see when I do a ramen. What about when you don't have. Yes I would. Bullshit. I like doing my dinners nice. You should see when I do a ramen. What about when you don't eat dinner when you have like a crisp sandwich or something? You should see what I do with that. Yeah. I love a crisp sandwich. So do I. What flavour? When was the last? Ready salted. Cheese and onion. Cheese and onion. All day long. Ready salted. Thick butter. Ready salted. Nah cheese and onion. Cheese and onion. Walkers.

Only walkers. Only walkers yeah. Can cheese and onion. Walkers, only walkers. Only walkers, yeah. Can't start smashing in like a McCoy or something. Oh, can you imagine? Or Watsit or something. Oh, fuck. Guys, sorry. Go on.

We've got a lot to get through here. A lot to get through. Look, I understand sometimes I could be partial to a pot noodle. Oh, always stunning. Something that I have seen that I genuinely cannot, but I can't believe this is even, people can't get it. They can't buy them.

They're fighting over them. What? What's it's mac and cheese. I don't get it. What a crisp. No, no, it's a mac and cheese. You add water or something and it a crisp. No, no. It's a mac and cheese. You add water or something and it's mac and cheese, pasta.

That makes me sick. Sweet and spicy, really cheesy or flaming hot. I'm sorry, that is a disgrace. It is. You don't need that. You don't need that. Let's get a pot noodle. Yeah, agreed.

But they do the posh pot noodles now. No, the best were super noodles in the packet.. Oh they were banging. Super noodles are great. I used to come home from school we used to whack that in the microwave happy days. We used to put sausages in the microwave. The walls ones. They were excellent. That's disgusting. It really is quite bad. On that I think you should explain you did a little video on Instagram. Which one? You got a lot of ag about it. Oh, actually, because you don't listen to the pod, I've actually addressed that in another episode. Oh, my apologies.

What was it? What was it about? It was about the spaghetti hoops and we knew. Oh, yes. And people kept saying, a lot of people haven't got any money and stuff, which I completely understand, but a can of spaghetti hoops for a baby's first taste is what I was talking about. I'm not talking about spaghetti hoops on toast when they're four is what I was talking about. I'm not talking

about spaghetti hoops on toast when they're four or five. Sugar, lots of sugar. It was like me weaning the baby and giving him, I'd rather give him a strawberry or a... Well, no, strawberries can be expensive. So a carrot, for instance, you can buy to make or a bit of cucumber. Yeah, a sweet cucumber. Why not just make some pasta? Anyway.

All right, fine. Anyway. Yeah, all the best. some pasta? Anyway. Alright, fine. Anyway. Yeah, all the best. I've done that. Anyway, tuna. Because you aren't a listener of the pod. James loves a spaghetti hoop.

No, I'm joking. No. Tuna. What was we going to say? What were you going to say about it? I was just going to say that you won. People have really enjoyed our different interpretations of it. And I think when we have time, I know life's busy,

even if it's once a fortnight, we do that. We're just doing the same dinner. We do the dinner. Lovely dinner though, isn't it? Yes, banging. It's a really nice dinner. Mine did, Natalie didn't, but mine did, and I wish I put it on the photo.

I did add the Greek yoghurt like you recommended. Oh yeah, well the Greek bastard. She's knocking the mic. She's not with it today, she's tired. No, the Greek yoghurt is one of the key elements. I do think you should have a little asparagus or something on the side. That's fine, not interesting. I do find it odd that you don't have a green with it.

Yeah. No, but that went, remember I had it abroad, that's how we ate, that was the dish. Okay. I guess you could have a little pita with it, couldn't you? If you're going- But when we were away, we got that and we got a Greek salad. Yes, agreed. So for my birthday, it's my birthday, it's my birthday.

This will be coming out after my birthday. I know it's confusing. This is where you get busy and it's life guys. You're just gonna have to bear with me. But hoping the weather will be sunny enough to do, as you said, some nice kebabs, pitas, Greek salads that's what I'm going to do. I'm lost. When's your birthday? Well it would have been when this comes out but it's next week. My birthday's Tuesday next week. So anyway, it's all confusing. So yeah we had a great time on Sunday at

Natalie's BBQ. Just on that, obviously so Friday we did a barbecue and we just did kebabs, beef lamb, chicken, pitas, wedges, few dips. Sounds great. Yesterday, burgers, wings, steak. It was delicious. It is ag. Oh, it is, yeah. It's chaos.

Agreed. Some meat's overcooked. I'd rather do a roast dinner for 20 people than do a barbecue. It's not easy. But the point I think with a barbecue is keeping it simple. Agreed. So the kebabs I would highly recommend to anyone even if you just do chicken and you do different barbecue chicken, a lemon chicken, you just you know do it different. It's too much. Lovely pitas, bit of hummus tzatziki. Didn't even do halloumi. Because I feel like no one ever eats it. No, I love a bit of halloumi, but it's not necessary. The little kebab ones. They were nice. Or with the chilli, like with the sweet chilli.

Oh, with the chilli. Marks is again. Marks is again. Well, Marks and Spencer's been having a shocker, can we say? I know. By the time this pod comes out, I hope everything has been resolved for them because it must be really, really bad. He must be losing so much body. He couldn't even get Jack a t-shirt for his birthday. No.

It's so bad, isn't it? Yeah, it's not great. Not great at all. It's really, really bad. But the problem was yesterday is like you got the steak lovely. Yeah. Then you got a hot dog, hot dog bun, a burger, a burger bun. Do you have brioche?

Do you have seeded? It's a lot going on. Yeah, and you can't be having a hot dog. Chicken wings having a hot dog, hot dog and a burger in a bun. No, I didn't have either to be fair. No, we shared a burger. Well no, that was Alfie's leftover one. Alfie had a burger, Maria had a bit, I had a bit. I went steak, chicken wings.

Controversially, you made a Stilton sauce for the tomahawk that you cooked. I had my cheeseburger and I lathered on the Stilton sauce within the burger. I'm into that. Absolutely fantastic. Very good. Somewhere does a Stilton sauce in a burger. I'm sure they do. Is it Five Guys?

Maybe. Oh, you can't. How good was the Stilton sauce? Then that's the other thing, buffalo sauce, Stilton sauce. The buffalo is great. Thanks, I did that. So spicy. So spicy.

Emily from Southend on Sea said, can you settle the age-old debate of does chocolate belong in the fridge or cupboard? Absolutely. Hang on. In our house, I prefer it from the cupboard. My other half would have put it in the freezer if I'd let him. So we compromise with the fridge. Love the pod. Thanks for keeping us all entertained. So Emily. What was your name? Emily, I'm with you. Cupboard all day long. Cupboard.

I would put it in the fridge. Yes. So I would go cupboard for everything. But if I have my favorite chocolate, and I don't eat chocolate a lot at all, is a bar of fruit and nut. And Jackie, my mother-in-law, Mark's mum for Easter, because no one buys me any chocolate because I don't like chocolate, she bought me a bar of fruit and nut. And I love that in the fridge. I bought Eliza one, I would have got you one. That's okay, because I don't eat it anyway.

But it's too hard. No, it tastes like fridge. Just tastes like fridge. Agreed. A bit oniony, maybe a bit of lemon. Disgusting in the fridge. In fact, I would so much, I remember when I worked in an office years ago,

got a chocolate bar at the vending machine. I used to have to sit on it for a minute. I actually prefer melted chocolate. Breaking your teeth, trying to bite into it. Awful. Yeah, no, not for me. There you go. Mixed reviews, Emily, I'm afraid. Always will be. Tim's come in with a picture of a bin, which is his barbecue. And he said this, Nat's Wonderful Nieces, all about food. I've said my piece on Easter eggs and lamb.

Cooking is what brings people together and I love cooking for others. One of my barbecues will have every meat you can think of, including grilled Tulumi cheese, at least two varieties of what I call special occasion crisps, full salads, lots of sauces. This is what we're saying though, Tim, it's a lot the barbecue. Homemade banoffee pie made with my very home-made caramel. Wow. You're impressing us, Tim. I love a banoffee pie made with my very homemade caramel. Wow. You're impressive. I love a banoffee.

People having a good catch up and a laugh over food is what makes the world go round. It's not cheap, but instead of a couple of takeaways a month, it makes me happy to spend the money on everyone being together. And I think that's true. The memories about food is fantastic. I went onto my bank account the other day. Maybe we should do this as an actual special, but let's throw it out there to people so we can maybe continue it.

No, don't do that. I went onto my bank account. Don't you know? On takeaways? On takeaways last year. How do you know? Because you can, they do, it starts spending and it breaks it all down. Oh, I won't get a look.

How do I do that? It was nearly £2, pounds on takeaways last year. And it made me feel sick because I really don't have takeaways a lot. You're talking once every fortnight, but I think some of my takeaways can be large. Yeah, but when did we get that big Chinese? That's true, yeah.

But I really want to not do takeaways as much. Yeah, it's good. But even that, it's the fault of the takeaway or what we can order. It's so exciting. And then it comes and no one really eats a lot of it. Every time it's a disappointment. Where we're actually better off, you could have bought some nice pizzas.

Yeah. Agreed. Done a couple of salads. Lovely. Yeah. I do it all the time. Every time I have a Chinese, I can't, I'm so excited. I've got to eat Chinese tonight. Today is a good day for a Chinese.

No, it makes me feel really bad anyway. Or just making a big bowl of pasta, a lovely big bolognese. Yeah, that's what I'm doing. This is the problem with the barbecue. Really, barbecue should be, you have your salads and that, and then you shouldn't be cooking, putting things in the oven. Should just be as it comes. Agreed. You know what I mean you cook it and then you take it that's right that's where we make it complicated as well because we want it already at the same time. So we can have a plate. Yeah but that's not how barbecues work. No you should be up around oh yeah I'll have a burger.

Little bit of conversation is the sausage ready? Yeah like that. Next time that's what we'll do. We'll do it on my birthday. But then we do potatoes and the potatoes go cold. It's fine. Just leave them in the oven or whatever. Sorry, did Tim say that he cooks on a bin? Yeah. Well, if you look at your... I did see it, I did see it, I did see it. Like a metal dustbin. Yes, absolutely. He's got a lot going on there. He puts a grate on top and the coal's inside. It's quite amazing. Look at that set up. Let me see. He's got pots going.

I'll post this on Instagram. Oh, that's brilliant. That's proper actual. Really great. Really, really old school and brilliant. That's brilliant. And I bet it comes out so good. Even the pots he's got on the fire.

Yeah, it's amazing. The hay fever's upsetting me, just saying, by the way. Two fecks of phenedine in today, probably going to have another top hole. I'm going to have to have doctors, I can't believe it. Claire's messaged in about the food subject. She said, this is the last few days on our family chat. So she sent me all recipes, pictures, stuff that's on her family chat. And she said, her two kids now, they're 16 19, and food is the only thing that brings them together.

They don't want to read obviously or colour or play a game or all of that. So they come together for food, cooking, recipes. And I think that was really interesting because as the kids get older, interests change. And what a lovely thing to continue. So if they're interested in food, it's really, really good. Sorry, they have more of an opinion on it, don't they? Of course. And sometimes, I even did it the other day and I know everyone says, why are you asking your kids, they're only young, what they want to eat? But I think it's good for them to think about what they want to eat, what do they fancy.

Well I think maybe giving them an option of one or two rather than just anything because then that can be trouble. Yeah, but I need inspiration, that's the problem. Yeah, so you ask them. We're all talking about Tesco's, I'm like, what do you fancy? Ruby just goes, curry. I'm like, can't have that every night. She loves it, doesn't she?

One guy that I used to work with, he was, I think, at the time 19 or whatever, and so he lived at home and they had a night each. Yeah, that's nice. So they all picked a night. That's good. So, you know, mum would pick one night. Yeah, lovely. Dad one night, brother one night, sister one night, and then whatever it was for Friday. But that's good. So, you know, mum would pick one night. Dad one night, brother

one night, sister one night and then whatever it was for Friday. But that's good, isn't it? It is really good. And then this morning I thought, right, what's our week looking like? Because I'm going to go shopping after. Oh, you're going shopping today? Yeah, I'm going to get it all done for the week. But Eliza is out three nights this week to a half 10. Yeah, so there we go. I'm out, Mark's working late one night. The whole week is really- All over the show. A tiggity-piggity.

So it's going to be a hard week, but there you go. That's life for you. Some people will have a takeaway every Friday or every Saturday, like a treat. It's a treat, yeah. A lot of people do. So if you're spending, what's the average? Well I think for four people now is 60 quid. There's got to be.

Four, I'm thinking of two, but... There's got to be 60. Two grand's a lot, Nat. Pardon? Yeah, about 1800 pounds, it was a lot. But like you said, I think I did it, one of them was 500 quid or something because we had loads of us here. Back in the day, people would get fish and chips on a Friday, wouldn't they?

Fish and chips Friday. Absolutely. Yeah, but fish and chips aren't £, wouldn't they? Fish and chips Friday. Absolutely. But fish and chips aren't £4.90 anymore. Now I know. It's like 12 quid. Yeah, everything. Even McDonald's. The other night Eliza had her friends here and I thought, I'm not going to do a delivery road, trying to be better. I thought I'll go and pick it up with Joni. Why is that better, sorry?

Well, because of all the charges for them to deliver it and it's up the road. I thought you meant that economically. I went to the drive-thru with Joni, there was five of them, 56 quid. That's mad. It's not the very 99 anymore. It's only a tenner. No, but they're going extra large, aren't they? No, they're having it. But four are McDonald's.

It's a McDonald's. What's inflation? Well, I know that. Kebabs. Kebabs used to be about six, seven quid, they're like 12 quid. Yeah, I mean, the world's gone mad. Right. We've got to get through some of these because these are really good. Oh, Claire Walsh said, talking about, interestingly, we just had somebody saying that she shared stuff obviously with the family and her boys were 16 and 19.

This Claire said, I've got a massive food issue, which is pleasing the kids who are 16 and 19. One doesn't eat potato. The other is a huge gym goer bulking up. Meat is so expensive. And there's three boys plus me. And then they want food for work and college and a ham sandwich won't do. I get stuck for what to make. And you also don't want to keep making the same week, don't you? Yeah, it's hard. I would imagine having three grown up men in your house. And lunches, if they don't want a sandwich,

what are you making them? Rice and chicken if he's into the old gym. Claire, I would say to you, try and do really big meals. And then the next day you can do them lunches, leftovers with that. Chili. Yeah, or even if you do chicken and rice, you can then, you know,

because they say the more you buy, obviously the less it should be if you bulk it up Well, I was making that rice dish wasn't I was really enjoying that which was it was a bit like a Well spicy rice. Yes spicy rice all in one dish Yeah, chuck in any vegetables you want I was doing peas bit of sweet corn onion Yeah, then add your chicken add your rice and just let that cook and then that was my lunch for the week What you got remember with us though is we are not fussy eaters We eat everything some people will they don't eat certain veg or they don't eat veg That must be so hard, but that's where you can add what you want. I know but how what you'd use

If you don't eat veg, how do you bulk things up? Well, no, It's hard. You're not. You're having chicken and rice and put some spices on it. Talking of prices and stuff that. We've got to talk about our juice. Our eight pound juice. I love it in there though. I love the juice. They love it in there. They're taking the absolute piss out of people.

I had the green one. Yours was orange, wasn't it? The carrot, orange and ginger. Three ingredients, eight pounds. Oh, see I had the one that's got quite a lot of things going on. Is this a movie or a juice? They're the same price, which again, blows my brains. What I would say about that- They've gone up as well,

because I used to pay seven pound. What I would say about this is, don't get me wrong, the shop's really great, it's all really trendy. You go in, they do really nice coffee and there's Pilates room out the back and I haven't been in there. But for £8, not in the middle of London. Yeah, that is wild. For three ingredients, which also I don't know that they're organic or not. Sorry, if we're spending £8, I want my carrot, I want my orange and ginger all to be organic. I

don't know that. I want it growing ginger all to be organic. I don't know that. I want it growing in the back, mate. I don't know what's happening there. And then- A bit of gold in it? Well, something in there. I'm not slagging the shop off. It's a lovely, lovely shop. You are. Listen, I know that bills have gone up. They've got to pay their staff. I understand all of that. But if you're not getting enough people through the door, you've got to bring that down to get more people in. Are they not? Well, I'm just thinking maybe they've put it up to eight because it's quiet.

It's quiet. I don't know. Or they think people will pay it because you can't really get that. Well, they did. I bought Route 2 on the bounce. We did. We enjoyed it. Yeah, I mean, it is mad. I know, but what you could make at home. I know. That is my thoughts exactly.

Today I'm gonna go to the shop and I'm going to do it for eight pounds. I'm gonna buy carrots, apple and ginger. And see how much you get out of it. Organic and I'll post it. Yeah, but you said it's gotta be fresh, didn't you? The juice you have to do fresh. No, it all turns to sugar, it's horrible. You have to do them fresh.

What do you mean? Well, fortunately I have got a juicer. Again, not a lot of people may have a juicer. Can I not use anything else? A blender? I've got like a... No. No? Why? Why not? Handheld.

No, darling, you've got to juice it, press it. Press the juice through. What if I get the juice out with a fork? No, how are you going to do that with an apple? It's not apple. Oh, carrot. Oh, zhuzh the carrot. Okay. So when I do the baby's puree, some of the fruits go to, they go to water. So why could you not do that?

It's a bit pulpy though. It wasn't watery. It was a bit pulpy, which I enjoy. Pulp fiction. It's very different. You're then making a smoothie out of juice. Oh, fine. Okay. But that's fine.

But what's the difference? Because you're putting the juice through a juicer and all of the juice is coming through. How do you get juice out of a carrot? You just go, I'll do it. I'll do a video. Geez Louise. I've got a really funny story here from Carla that I think you'll love. Hi Nat and girls. Not really foodie, but so funny, have to share. Years ago, when marshmallow fluff could be bought in Ireland, and it was mad.

Other half came home from work before me, and said that marshmallow stuff is very gritty. Turns out he was eating the pink stuff cleaning paste. Shut up. That is from Carla. That is amazing. The marshmallow fluff and he was eating. The pink stuff. I mean the marshmallow stuff does look like filler. It

comes in a tub. Yeah. Is he okay? That is hilarious. Well as you said it's a funny story so hopefully it ended well. But it really did. It was marshmallow fluff. I like the sound of that. Have we never had fluff before? Oh never had that before. It's just like a white fluffy, it's just a marshmallow. You know when it melts if you do it over? Yeah, when you roast a marshmallow and it goes. But how do you eat it? Just with a spoon. Oh my God. If you like that sort of thing. It sounds great.

Right, Alison has got two things here, which are rather, this could take a while. I feel like we've got to placate Alison's question. We've got a while, go on. I would really like a tried and tested recipe for macaroni cheese. I cannot get mine to ever taste like an Italian nonna made it. That's the first question. Should we answer that? Yeah. Next one's major. I don't think it's an Italian nonna did make it. No I don't think it is Italian. It's not really an Italian dish. did make it. No I don't think it's not really an Italian dish. It's quite American isn't it? Yeah it is but you would make a I'm guessing you make a bechamel to start. Okay. That's what I would do. Well it's like a cauliflower cheese recipe but

that's how I would do mine. Yeah mac and cheese is American. It's not really an Italian dish. They'd have macaroni but they might have that with a sauce or... I can't quite remember. I have made a macaroni cheese before, Alison. I can't remember because I have to say it's not something I enjoy making. I will buy a shop bought one, which is terrible. I will buy a shop bought one. But when you add your macaroni, once you've made your white cheese sauce... What cheese are you putting in your sauce as well?

Cheddar, surely. I would put red Leicester in as well. I'd go with combination. Yeah, because red Leicester melts lovely. And a bit of parmesan. Yeah. Would make it very orange. And then it would look like the What's It's one.

Yeah. Try the What's It's one. Give it a go. Would you put nutmeg in yours? No. Mustard. Must me a go. Would you put nutmeg in yours? No. Mastard. Mastard. Okay. A little spoonful of mustard. I've never done that. Okay. Why? Because that's just what you should do in a lot of, even with cauliflower cheese. Oh really? Oh really? Never knew that. Me neither. A little bit of mustard. Fine. Loads of black pepper. Would you, you don't boil

the macaroni first, do you? Yes. Yes, you do. You do? I couldn't remember that bit. But I'd keep it al dente. I wouldn't go soft. Too soft.

So you boil that just a little bit and then you pour that, drain that, pour that in and then put your white sauce over the top. Correct. I'll mix it all in. Mix it all in a bit and then. Yes. But also you don't want your, your bechamel as thick as you would we would have it when we do cauliflower cheese. You know we do it quite thick. Yes. It is a little bit more

runny so it sort of soaks in the in the macaroni. Understood. And then I'd whack a few little bread crumbs on top as well. Yeah. Yeah a lot of people do that don't they? Yeah. My kids don't like anything crispy on the top which which is annoying. Yeah, there was like... Or pancetta. You could put a bit of pancetta in it as well. Yeah, that'd be nice. Yeah, where did we... we had... was it Oxtail in it? Oh, that was at... Remember?

Yeah, the Burners Tavern. That's it. But then even some Italian tapas places, they do the mac and cheese in a little cast iron pot. Yes. And again, they do all the bread bread crumbs crispy on top, crunchy on top. It's lovely. I really do like a mac and cheese. Yeah, no, I think it's really nice but only as a side.

Yeah, I'd love it with steak. Yeah, I couldn't eat like it as a dinner. People have it as a meal, don't they? Which is fine. Right, her next question. That's amazing. We're not really going to go through full recipes. We might have to do a cookbook or something for that. Right. Alison said Yorkshire puddings.

Nice massive. Sitting right here. Mine are never the same twice. I agree with you, Alison. Mine are never the same twice. Ladies, mine are. Don't look at me. Over to us.

Over to you, girl. Who. Over to you, girl. Who? Over to you, girl. Girl. BBC Good Food recipe. It's the best one. We all do it. I do it.

And? But my, I don't know. My oven's shit, so that's my, I'm not going to blame that for now. Oven, nice and high. Oil in for a good 10 minutes before getting it out, that's very slack on the getting it out, she'll get it out, put it on the side. Sorry, but before you go there. It's not that slack, it might not be like you. It cools. No, but before you go there, the prepping, do you make the batter? Make the batter. First thing.

I do that. Put it in the fridge. Oh, do you? No, I don't put mine in the fridge. I've never done that. I have left it on the side, but it does actually, I've read a lot about you should put it in the fridge. Because then the cold and the hot when it goes in.

You should put it in the fridge. Okay. And then, yeah, it's quite a military operation of getting it out. And then bash. Jack, quick, bang, stand there. He holds it. Oh, it's quite a military operation of getting it out and then bash. Jack quick bang stand there he holds it oh it's fine you've got two people doing it well you have to well no if he's not there but generally yeah and then do not open that oven you cannot open the oven once they're in that's major don't go oh they're done turn the oven Absolutely not. You're better off getting them out. So what happens there then?

What do you mean? So 20 minutes, isn't it? About 20. It really depends, because Eliza likes hers eggy. Oh no. So she likes hers eggy. Now, if you go to any pub,

they're half hour, because they are fully crunched, because they don't want them to sink. Right. So if they're soft,'ll sink red. If they are properly crispy they're not going nowhere which I would like to try but I can't in my house because they're like eggy ones. No they're too eggy though. Yeah. Yeah, gross. I quite like the idea of having them quite crunchy and doing a really big size stay. So what happens though, what happens if you're dishing up, they're in, they're done, what,

you take them out? I'd probably just leave them, they might burn, a couple might get a little bit burning. There's always someone that will have a burnt one. Always, especially you. And dad. But no, yeah, or you just take them out. The reality is the Yorkshire pudding goes cold anyway. Correct.

Yeah, because it eats like louse anyway. I mean, surely you're never eating that first and if you do then you're mud. People would eat it first. But I've had the old occasion I've had a cheeky quick one. If you're getting two, yeah you might. Yes. But yeah I'd take them out and just leave them. So true. Some people pour gravy on it anyway. And then also if you're ever making a toad in a hole, and you're following a recipe, do not listen to their Yorkshire pudding bit. No, I agree. Use the BBC Good Food situation. I always do that. And just add your sausages. Give the sausages about 10 minutes on first,

and then follow BBC Good Food. Because whenever I've followed an actual toad in the hole recipe, it's utter bullshit. Yeah, fair enough. And my last toad in the hole was mega. Yeah, mine was good. It was huge. I make a good toad in the hole. Did you do it with sausages or lamb chops? Sausages.

I've done it with lamb chops before. Yeah, but the problem is they're too overcooked. They never took far too long. It doesn't work. Fair enough. It sounds good. Doesn't work. Georgina, a friend of the pod said, my husband was on MasterChef a few years back, 2018.

The worst thing about living with a foodie is cleaning up after him. Why does every pot, pan and knife have to be used? Have a great pod. So the meatballs I've got are from an Italian chef that Jack really likes. Who? The guy that I posted, what did I post before that I made something? What you don't know his name?

Pasta. Conti, Giovanni Conti I think. What the sausage pasta? Yeah. The peas. The meatballs. Yes. Are then rolled in breadcrumbs.

I noticed that. Oh, lovely. I really like the look of that. And then going in a sauce that's mad. That sounds really, really good. No, it's excellent. And you fry them, really fry them off. It's fucking excellent.

Getting all nice and crispy and then make your sauce. Is that what you've done? Have you frozen those then? So, well, Jack made them, but there was like 12 meatballs and they're massive. Oh lovely. Yeah we've got four, I've just defrosted four. They're not too big are they? Like my meatballs were? No, no ones will ever be as big as that.

Okay, all is bad. But I put breadcrumbs inside the meatballs. Yes. Yeah and then you've rolled it. And just any sort of meatballs and giving a good secret here to bolognese, lasagna, mixing meats, pork and beef. Put them together. You need the pork.

Yeah. I would sometimes just do all pork. Possible. One of the best bowls of pasta I've ever had was in Las Vegas and it was pork, beef and veal mince. And it was delicious. Stunning. So yeah, just mix it all up. Don't start putting in turkey mince. I hate that stuff. I have to say, I love a vegetable pasta. Yeah, banging. Just for the vegetarians out there. Talk about lot. So versatile. You could have pasta every night. It's so versatile. We love our aubergine and courgette.

Aubergine, courgette, leeks, tomatoes. Sun-dried tomatoes. I whack it all in. Leeks? Yeah, I'll use leeks instead of onions. I do a whole leek, chop it all up, sweat that off. Aubergines, courgettes. Sometimes I'll do my aubergines and courgettes in cubes

and I will roast those. Yeah, nice. So I roast those off with some cherry tomatoes. That's healthier as well. Less oil. That's a good idea. So I roast the cherry tomatoes. Nice. Aubergine, courgettes, they all go in a tray.

Nice. Then I'll do my little bit of oil, do my leeks. Garlic. Garlic. And then I add it all together. I'm not sure how I feel about the leeks. No, the leeks are weird and I love the leeks. I really like I love a leek. No I made that really like fluorescent green pasta. Yes. Well I was so ill after eating it, I don't think it was because of the food but I will never

be able to make that or eat that again. Oh that's a shame. I was really sick but I think it was that bug thing that was going around. Oh yeah. You know when you eat something. Oh the thought of it makes for the... Do you know what, and also now I think back, it was like getting a juice, an eight pound juice and pouring it on pasta. It wasn't that nice. It wasn't great. Fair enough. No.

Now, can I just say a pasta that I've been, because it's really random, but we had it in a restaurant, so I made it. Not random, but it feels random. feels random. Olive oil, parsley, garlic and lemon. Thank you. Lemon. Stunning. Yes.

And that just in spaghetti, those sorts of pastas. I would like a clam in that. Oh, that would be stunning. Yeah, or a mussel or a prawn. No, clam. But just the lemon. Yes. The lemon.

The parsley. Oh, and chilli, lemon, parsley, chilli. My mouth's watering. It's my new favourite. That's a nice summer pasta. And that's why we've been having it. And we just really like it. And actually what you need to have it with is cappellini. Cappellini is a small...

Really thin. Oh, I thought a cappellini was like a tortellini. Oh, I was going to say like a spagatini. Is it a spagatini? Spagatini, I think a capoletti is a, no. What's a capolini, I'm sure. Is that not a tiny tortellini? Tortellini.

No. Yeah, no, capolini. Oh. It's a very thin, like a spaghetti. But again. Like an angel hair. Correct, very hard to cook. If you overcook it, it's a very thin, like a spaghetti. But again, like an angel hair. Correct. Very hard to cook. Yeah.

If you overcook it, it's very stodgy. Would you ever have a pasta salad? Not, I like tuna pasta. So do I. Sweet corn, red onion. Would you put mayo? Loads of mayo. Yeah.

That's my problem. That would be the only one I'd have is a tuna pasta. I'm not a big, do you know when people go to the shop and they get like a chicken pasta? Or the tomato in the pot. Or like the boat sauce. That makes me so... I would never have... Or like a pesto though. That could be nice.

I'm lying to you. I'm saying this. I hate it. I do not like pasta salads. No, I don't. I don't like whole pasta. I do quite like the pesto one with the pine nuts. Yeah. But sometimes it can taste a bit... Yeah, what is that? I do quite like the pesto one with the pine nuts. Yeah. But sometimes it can taste a bit... Yeah, what is that? Oh, no, I don't like it.

The Marks's one's decent. The Tesco one is not good. And what about tuna pasta bake? That makes it look sick. No, fuck no. A can of tuna. With cheese. Hot in the oven.

People really, really, really like tuna pasta bakes. I know. I think they're simple, they're easy, they're economical for people. But I don't mind hot tuna. Oh, no. Don't mind it at all, actually. I can't bite on a pizza and stuff. I don't mind hot tuna. I don't mind hot tuna. I don't mind're easy, they're economical for people. But I don't mind hot tuna.

Oh, no. Don't mind it at all, actually. I can't wait on a pizza and stuff. No, thank you. Oh, I love tuna on a pizza. Prawn on a pizza. No way. Tuna on a pizza.

Oh, no. Lovely. Yes, mad. Red onion, sweet corn, lovely. Not my vibe. No, but then I would have, you know, what they call the little pizzas. Pizzettas? The little things. They do tuna ones.

They're nice. Never had one. In like an Italian tapas. Really? Interesting. Hi Nat, just a funny little story for your food special. Many years ago, my husband said he would make a trifle as I was cooking the roast. I left him to it.

He followed the instructions on the bird's trifle as I was cooking the roast. I left him to it. He followed the instructions on the bird's trifle box. I could see him mixing the jelly crystals with the hot water. I said, that doesn't look right. He said, I followed the instructions, which said add three to four of a pint of boiling water, three quarters of a pint. He added three pints, as he thought it said three to four pints. I've never let him forget it. Perhaps that's why he doesn't cook these days. Oh no. Dawn from Cheson.

Very good. There you go. I'm not a massive trifle lover, you know. Nor am I. Oh, I loved it. My mum's trifle was the best. Nan's trifle was unbelievable. But I just am interested in the cream in the custard.

Me too. The sponge bit. Get the fuck. I loved it, the sponge with the jelly and the fruit. Really nice. I'd like to make myself a trifle. Do you think you can make it without the sponge? Of course. You can just make custard and put whipped cream on it if you want. Well that's about a trifle then. I know with the jelly and the fruit. Oh the fruit makes me happy. It's got to be fruit cocktail. Don't like strawberries all that shit. No, no. A team fruit cocktail. Yes it's got to be old school. Retro. Really

good. Really, really good. But a soggy sponge is not my vibe. Yeah, no. Apart a proper old school. Yes, it's got to be old school. Really good. Really, really good. But soggy sponge is not my vibe. Yeah, no. Apart from tiramisu. So we've had about a thousand messages, the usual thing, how do we get our kids to eat different things? Well, we don't. We don't. We've got to be honest.

How many times have we said that this week? I did the other day. Very, very bored. Yeah, the other day I made a rice dish because they like rice. Yep. I think I put some tomato in it, boiled it in some chicken stock. And then I thought I'm going to cook some sea bass. Yes.

I'm going to mix it up in it. Oh yeah, how did that go? Didn't go well, earlier. Why? I ended up putting some fish fingers in the air fryer. It's so frustrating. What did they say about the sea bass? They said, take the sea bass off, rub it a little bit, Alfie wouldn't do it in a couple of mouthfuls.

But again, you might catch them on an off day. I am going to try it again. I just don't think they were overly hungry. So I don't think it's the best time. I do think you need to keep going sometimes. Also the snacking after school. It's insane. It's crazy stuff. It drives me insane. Joni will come in. I've been really good, so I'm not buying. It's insane. It's crazy stuff. It drives me insane. Joni will come in.

I've been really good, so I'm not buying normal crisps anymore. I've got pop chips. Right. Just because I've said, no, you're not keep eating crisps every night. Mine is so bad. So, pop chips, but it's still a packet of pop chips. Then she'll open it and have a yogurt. Then she's, I said, no, no, no, dinner is in an hour and a half.

But then why don't you just do dinner earlier? It's too early, because then they'll do it after, but then they'll just do that after. I think, I have to say if you're... But you'd rather them eat their full plate of dinner. I know, but I've got to leave to get Eliza at half four. It just doesn't work. I'm not going to give her dinner at quarter past four am I? Maybe I should, maybe I should try it.

But I'm so annoyed at three snacks before dinner. I mean she does eat it all. And also some some people working and they don't finish work till no I mean, what do you do? But yeah, I'm the site. I thought the same net the other day I thought this is driving me and said I even did Ruby a bit of pita. She could have with some hummus. Yes. Yes But yeah, but then it's hard the snacking. I'll try and do cucumber some fruit But I know but again that could be part of dinner. Fruit should be dessert. I'm just not going to buy it because if it's not there, they can't eat it. That's what I thought. But it's what they're doing as well. They're watching TV. It's just

a boredom thing. Actually, yeah. But at the same time, they've been at school. They just want to chill. I know. If they weren't playing, they wouldn't be interested. Because Ruby's not as bad as Alfie because Ruby will play. Alfie likes to chill and watch TV, but then he just eats. I give him like rice crackers.

Yes. Yeah, I try and mix it up a little bit. Snacky Jacks, have you tried them? You know the big ones? No, well they just have the rice cake. The rice cakes, yeah that's good. Joanie does it like those. She'll have Jacob's crackers.

Yeah, and I've tried to buy like French fries now. So I know a bit better. What about like the, what I'd class as like the baby muffin, the baby snack, the baby crisps. Well actually. Veggie straws. They're not going to eat them babe. Why not?

They're smashing chilli crisps. They're not going to start eating. But it's an option. But they weren't, they're tasteless. Elle, so I've got a question for you here darling. Hit me. Hi girls, hope you're tasteless. Hmm, Elle, so I've got a question for you here, darling. Hit me. Hi girls, hope you're all good. I've just seen that you're recording a pod based around food and I'm literally sat here

right now watching my nine month old devour her lunch. My question is really for Elia and you, I suppose, and well both all of you, I suppose, how much has changed in terms of when Eliza, I suppose, was growing up in terms of weaning because my nine-month-old eats everything and anything at the minute. Anything we have for dinner, she has some. But when I was growing up, I've just turned 33. My mum says I was just on like kind of jars, which obviously there's nothing wrong with that if that's what people do now. But it's just mad to me that like tonight we've got a roast dinner and she's gonna have

her own little roast dinner and she's nine months old. Anyway, it's probably a really boring question, but love the pod, talk to you soon, bye. Not boring at all. No, I mean that's great though. I know, I mean absolutely, if they can eat what you're eating, brilliant. I've done much the same. The ratatouille. The only thing I do struggle with is I do cook with a lot of salt,

a lot of seasoning. So when, and I know people say to me, I eat with a roast, we'll just put a couple of carrots on the side. That is actually, yeah, I'm better off just making something different. Putting a potato on the side, putting a carrot on the side? But also, they're eating a little bit. No, they're having a full bite. I mean, it's a little bit. But no, I did. Yeah, the ratatouille, I sort of made it all up, took some out for him and then added a bit more seasoning.

But even that, talking of sort of spices and stuff, you look at some of these recipes, add turmeric, add this, add that and it's like garlic, onion they want you to add those bits obviously in much smaller. Moderation because you don't want them to become intolerant to this stuff you've got to start introducing those different flavors it's good for them. It is good for them. And their palate changes. But that is the thing like people say oh James looks how much he's eating. He's eating so well. They all do at that age.

They all do. Well, not all of them. No, not all of them. But I mean, generally. Well, Joni loved salmon fillet when she was two. I remember being like, oh my god, it's amazing. It's broccoli salmon fillet. Now Alfie will not go near it.

I know. It is hard. And with regards to your question about how much it's changed. I think it hasn't changed that much I did I remember now Elia you're making all your bits from scratch. I remember doing that with the same books Ella's Kitchen. I was going to say was Ella's around then? Yeah, yeah, yeah, yeah, yeah, it was still around and I had the little pouches. Annabelle Carmel. Yeah, yeah, yeah, Annabelle Carmel, but I made some up and then when you're out and about for convenience I use the pouches. Yeah, I'm using a bit of both. But also, like I just said to Maria, I gave him a bangers

a mash. I have to say with him, I'm not really doing any baby led, but he's not really into it at the moment. Even I give him like those crisp puffs and he's not eating it. And I know that most kids do just throw it on the floor, but he isn't, he's just not doing it. So I'm giving him the odd bit, but am I really going to cook up, fry up sausages and puree them? That makes me feel, so buying a pouch and being able to give him that. And also from like a texture point of view, they're like lumpy ones, which we're now going on

because he has not been good with lumps. He wanted like puree, like very smooth. It is a really good consistency. I'm struggling to get that. So the other day I made him a fish pie and it was too lumpy for him. So I've then pureed a bit more, but now I feel like it's too smooth. It's quite different. I mashed it, then I sort of just pure it. It's really difficult. And I think the answer is you do you. Absolutely. And a bit of everything is fine.

You need the convenience. You know, even like puddings, let's say. All I felt that he was having is fruit, which is great. Yes. But also then I see that Ella's Kitchen does an apple crumble and a bread pudding. Yeah, lovely. And you think, yeah, I want him to try those different bits. So I think, yeah, do what you want to do. I mean, look, I've seen mums giving their babies lumps of steak to chew on.

Or spaghetti hoops. Hi Nat, this is Lucy from Lancashire. Question for you and your nieces. Do you eat with the kids or once have gone to bed? My daughter is two and a half and I rarely eat with her as I don't get to enjoy my food as I'm focusing on making sure she's eating. Wondering if I'm alone with this or if I need to make more effort to eat with her. Love the pod, a bit behind at the moment, but I've started walking again so I'll take you with me. Well thank you for that Lucy. I would say there is nothing to feel guilty about if you're not eating with your child. We are not in the 1940s where all women are at home. We're busy people.

She's quite young as well, that's quite young. And at two and a half your child's eating maybe half past four, I would imagine, five o'clock, it's early. I can eat early, yeah. Half of the... I think it's really difficult for families to do that. So difficult. Half of the women and men, we're not at home. Especially during the week. I think if at the weekend, you can try and make a bit of a conscious effort. So on Saturday, I did sit down with the kids and we ate together.

I think you're right. If there's time where you are going to be all together, make the effort to all eat together, but I think it's a rarity in this day and age. I think weekends try if you're not working or like a Sunday. But even if it's a breakfast meal, you know sitting down and all having breakfast. I mean that never happens. No but I'm saying if something, let's say that someone's job doesn't enable them to be at home at weekends, they might be there on a Saturday morning. You could sit down and eat breakfast together. I think sitting around the table with no television on,

which is something, is a rule in my house if we all sit down together. The telly is on in the kitchen if the kids are eating on their own, but if we all sit down together, there's no telly on, and that's when we sit and we'll eat and have a chat and then maybe play a little game afterwards but it is rare. And also that's then again that is like a Sunday thing isn't it when you're cooking the same meal. Or Saturday. Because again during the week I'm not eating the same as the children. Absolutely. Yeah it's hard. And like you say timings. Often in this house me and Mark will eat later.

I'm cooking three different meals very easily. It's crazy. It is, but then you've got to understand Eliza's at a completely different age. Absolutely. She wants to eat differently and Joni's still little. But why is Eliza not then eating with you? Because she's hungry once she gets in, so she wants to eat by half six.

But can you not do the same meal? What are they gonna do with their dinner? Not really, no. Just doesn't work. No. Doesn't work. We'll be eating at half eight when Mark's working at EastEnders.

Yeah, yeah, yeah. It's just, no, no way. Yeah, see that's hard that you're not at least doing two meals. No, but then sometimes it gets so late and then I just feel I can't be asked. Yeah. And I don't eat, which is not good. Not good at all.

But making a dinner for yourself is dull. Yeah, no, I get that. Yeah, it's hard. If Mark's working. If Jack's not there, I would not eat. No. A packet of chili sensations, half a bottle of wine. She's doing the old Vogue diet. Oh, that's true. Someone said, are you sure that isn't an April Fools? No, it's 1970s Vogue magazine diet.

I did, but you know what is funny because I wondered about the wine. Yes. But also it does suppress your hunger sometimes, doesn't it, drinking? Yeah, I hear you say. So that's why. Yeah, it's not good. I'm not an advocate of that whatsoever. Right, well, we've got about a thousand more messages up to do with food.

We're not going to get through them now because it's nearly an hour. I hope you've enjoyed this episode. It goes so quick. It goes a little quick. 0778 20 1919. Send us loads more messages about food and we can just do another one of these at a later date. Food is a great talking point. Food's amazing people love talking about it because we all have to cook or eat. People have asked for loads of

recipes they still keep asking about the lasagne one so we can't give it all away. Now I know what I'm saying we need to have a little think about how we're gonna do this. What would be something that genuinely you would be ashamed to share that you eat? Like, you know, like that what sits back and cheese thing, for example, is there something that you think I do sometimes, not ashamed, but like a pot noodle or, you know, like mine would be Jacob's crackers with a packet of Leur Pak and just getting the cracker and dipping it into the Leur Pak as if it's a dip. Yeah many a time. That would probably be done that with breadsticks as well.

And sometimes I'll do that in Nutella. Oh no not for me. Lovely. Anything? Oh no, I mean I've been partial to a pot noodle. But not a pot noodle, the Korean ones. Well that's not a pot noodle. It doesn't matter anyway. It is. It's all much of a match. I'm talking about a pot noodle.

Do you know what I've done? Well you can tell how many I've eaten because I've got the ramekins in the cupboard. Go on. In Tesco's they do this chorizo cheese thing that you put in the oven and it melts and I would just buy like a chapatta. And just have that. That's not a bad york. No, that's not bad.

You can't be doing that. I've got about six in the... No, but I'm not talking about that. I'm talking like a... Filth. Yeah. Yeah. I think the pot noodle for me.

I don't know what else. I'd say they make using lollipack as a dip. It's really bad. Really, really bad. Yeah, I've done that. I do it with bread sometimes. Terrible. Going back to like an old memory that you can smell it, feel where you are when Nanny did a spaghetti hoop sometimes. The best. The best. The best. Proper thick cut baker's bread. I mean half a

pack of Leur Pak and then all the spaghetti hoops sauce melts in the butter. Nice. Pepper on top. And beans or? We were about seven or eight by the way. Beans and spaghetti hoops have to be cooked on the hob, not in the microwave. Absolutely true. Thickens the sauce. Anyone for a tuna melt? Oh, she's obsessed with the tuna melt. You said you don't like hot tuna. You've just gone on and on about hot tuna. See, different. Tuna melt. What do you mean? She does it in the air fryer, go. Oh my, make yourself a tuna. My hell, that stinks. No, I've got two friends that listen to this that I've made it for. Oh, jeez.

Oh my. I bet Kate loves that, didn't she? Fucking Kate, I knew she'd love it. I know, she loves it. No. Tuna melt, I made it in the air, I love a tuna melt. But doing it in the air fryer. Hypocrite.

Yeah, that's mad. Incredible. So if you've got an air fryer make yourself a tuna mayo. You can make me one then. It's really really good. Really good. All right we'll have to have one. I do love tuna mayo though. Tuna mayo, red onion, layer your cheese whack it in, butter on either side of the bread on the outside so it crisps up. I just eat a bowl of tuna bar sweet corn. Oh yeah lovely. Anyway there we go. We're off now we'll speak to you really soon. Thank you for listening. I hope you had a nice birthday. I mean it's too complicated don't worry about it. Alright see ya. Love you back. Bye.