Table Manners with Jessie and Lennie Ware - Hannah Fry

Episode Date: February 25, 2026

This week we have science guru, maths mastermind - and owner of the best hair of all time - Professor Hannah Fry! Hannah is a TV host, university professor, AI consultant, social media superstar, and now she adds another string to her bow as the face of the new podcast series ‘The Rest is Science’. Over a delicious lunch we covered everything from Korean skincare routines, to cooking her ex-mother in law’s Indian recipes, her dreams of being a hairdresser, the science behind the best Yorkshire pudding, dabbling in stand up comedy, and we hear about the classic ‘Irish Mixed Grill’ - aka 5 different types of potatoes all on one plate! Watch this space, Hannah has absolutely nailed the science behind skincare and it’s only a matter of time until she’s the face of her own beauty series too. The new series ‘The Rest is Science’ is available to listen everywhere now. Hosted on Acast. See acast.com/privacy for more information.

Welcome to Tablemanors. I'm Jessie Ware and I'm here in my kitchen with my mum. How are you? Got a pain in my bottom. I've got a bit of a physical situation. A physical situation. Got it. Well, thank you for being here. You're very lucky. I'm here. I thought we're going to say you're very welcome. But yeah, no, I am lucky. I'm lucky you're here. I'm lucky that you do the podcast. I'm lucky that you keep coming back for more. I'm lucky that you're my mum. I cooked for lots of people yesterday. Yeah. And something that I want to speak to Hannah Frye. I'm lucky that. I'm lucky that. guest today who is the cleverest woman in the world? She seems to be. Do you want to give Hannah a bit of an introduction actually?

Well, I've admired her for a long time. Where did you first see her or not? Have I Got News for you? I watched on Have I Got News for you, but I'd heard her voice on Curious Cases. It's a radio programme she presents with Darya O'Brien, and it's very interested. It's all about science.

But she makes science really accessible. She's also really a gorgeous woman. Seems to be the cleverest woman I've ever come across. And she's very funny and have I got news for you. She's brilliant online too. Like she'll teach you on TikTok how to open a jar when you can't get that jar open by simply breathing out. I also have listened to her new podcast, The Rest of Science,

that she presents with Michael Stevens, which is, I mean, I'm not a science head. But, you know, they're talking about mosh pits in there. She kind of applies maths to everyday life, like romantic attachments, all sorts of things. I think people that do maths are so clever, don't you? Well, it's just not my thing. No, I know. And I've never been good at it.

No. But she's made it kind of sexy. Yeah. I mean, I'm sure she's really sick of the kind of Carol Vorderman comparisons. Yeah. But she is a remarkable woman that's doing so much. And we've been wanting her for a very long time. desperate. We've managed to get her. Yeah. I'm cooking. I'm making, because I had lots of people

over yesterday, I've gone quite easy, breezy today. Well, I say that. I've had two mistakes in the kitchen, which are kind of scientific experiments, I guess, mistakes. I wanted to make a chocolate moose. So I made like a load for my friends yesterday and I was making enough for today. And I stupidly, because I'm impatient, added some cream to melted chocolate. And? It meant immediately seized up and created a ganache. It went into a paste. That's weird.

And I still put it in with the egg whites. And it didn't loosen up? No, it did. It was fine. But then you put it in the fridge and then it's just like hardened. So it's neither a moose nor a ganache. It's somewhere in between and it's a little bit grainy and I'm really sad. So what you're going to do?

And then I made something from our cookbook. that it's a chocolate moose tart because I had it in my head that I needed to make a chocolate moose and redeem myself. Okay. So I've done our chocolate moose tart which is like a digestive chocolate butter base. Yeah.

And then you do a kind of chocolate moose with a bit of espresso, instant granules, and then you set it. And it's probably going to set for about half an hour to less, but I think it'll be fine. And then from, so working backwards, we've got the chocolate moose tart. And then I've done Alice and Romans.

I've seen it going about. Have you? Ed Smith, Rocket and Squash. He's my guy that does good eggs, who I love, who I did the delicious doll of. He, like, tries out different recipes from different books. And I love Alison Roman anyway. He thought it was banging.

He said this was banging. And this is her caramelized shallot. Caramelized shallots with anchovies and, like, a full tube of tomato puree. You just, like, melt down the shallots with this garlic, Slice garlic. And you put the anchovies in, you put the purine. And it's like a kind of shallop paste.

Delicious. I had some with my eggs this morning. Delish. I'm just going to do that with Bucatini. The one with the whole. I love them. Yeah. And then you put a bit of parsley and garlic on the top.

And I've got some sourdough that has risen. Good. And herb salad. And then I actually, because I over-ordered, I've got really delicious Natura vine tomatoes. And I've got some buffalo mozzarella, so we'll have that. Also, I made a focatcher yesterday. I was so excited by the pillowyness of my focatcher. I set about making one for today.

Didn't work. Why did my feccacaca mix not work, yet my sourdough mix has worked? I'm going to ask her about my bottom. Everything. Well, we get, anything scientific, we'll just ask her everything. Do you think she's just like, why do I think so ever? Yeah. Or do you think she's the greatest person to have on a pub quiz?

group. Is there anything Hannah Fry can't do? We'll find out in Hannah Frye on table manners coming up. Hannah Frye was getting straight into it. We're thrilled to have you. Oh, not as thrilled as I am to be here. Do you do your own hair? Can I just ask? Yes. It's gorgeous. Shut up. I did. Yeah, I do. Is there a mathematical equation of how you get a good blowout? Like, because that's incredible. I mean, look, it's my thing. It's a, it's a Dyson. It's an air app. Do you use the air app? Yeah, I use the air app. And then pin it afterwards. That's the secret.

Babe, that's an amazing blowout. Thank you so much. I honestly... You should be a new ambassador for Dyson. I genuinely think my career wouldn't have gone half as well if it wasn't for my hair. And I mean the mathematical side as well, by the way. I think it's like... I'm riding a tidal wave of success thanks to this stuff.

Really? The colour is gorgeous. Thank you. Is it a bottle? No! Shut up. I know. Not even like the Stacey Doodley bottle.

No. Try and find a route anywhere, my friend. Do you not even have grace? Like little ones around by my ears. So I like cover those up, tiny little bit there. But that's it. I don't touch this stuff. Wow.

Every now and then, every now and then. Thank you so much. All your, you know, your PhDs and everything. It's gorgeous. No, no, no, no. Of all of the unimportant things, hair is the most important. Of course it is. So important.

It's so important. Anyway, how are you? How was your weekend? Really good. Really good. It was my daughter's birthday. Oh, that's very sweet. How old is she?

She did nine. Oh, same as Jeffs. Oh, really? She started being a bit hormonal. Yes. Oh my gosh. Yes. There was, yes.

How did the birthday party go? It was really good. It was really good. We haven't done the like friends birthday party, so it was just family yesterday. But, you know, I think she was awake at 5am. There's like always a lot of sort of over-excitement and stuff. So there was like a few moments of sort of having to pull her to one side and be like, okay.

You know, we need to, we need to calm it down. Okay. When's your daughter's birthday? She was nine in, seven. September. Got you. So she's kind of... Same school year then. Yeah. Yeah. Yeah. Um, is she good at maths? No. Oh my goodness. But like, I feel quite bad for her. Why? Because I think... Well, okay, so I, what I didn't want to do is I didn't want to sort of like, like, hot hails her. I didn't want to do what my mum did to me, which is like, force her. Can you explain? Because I know a little bit, but like, what did you, what did your mum used to do

to you on some holidays? Okay. So she, um, she's like she's she's this Irish Catholic right and I sort of think that that Irish Catholics in general just like doing hard things because life should be suffering you know I think that's a bit of that yeah you go to a convent she did go to a convent school yeah but you didn't thank God it was a it was a religious school but it wasn't a convent mostly and yeah so her idea was you know you just you have to do as much torture stuff as she can so she you would like push the maths in particular.

And there was one summer holiday when I was about 11 where she got a math textbook at the beginning of the summer holiday and she was like, right, you're going to do a page of this every morning before you're allowed to go out and play. Did you hate her at that point? Or were you kind of like, yeah, I'm up for it. She's probably good at math, so she didn't mind. Was there, had she seen something in you? I don't know.

Because the thing is, I mean, I think that there is this like public perception that people who are good at maths are the ones who are sort of born to do it. You know, you come out of the wood. boom that way and if you're not then that's what that's what we think don't we jesse yeah i don't think that's true you know i think it's more like running right so okay of course people like usane bull born that way you know extraordinary but you still get people who are like really good happy comfortable runners just because they want to do it just because they spend time doing it and they and they practice exactly and i think that's i think that's it's like sure if you go into like a math

department of a posh university maybe those people will all have a natural ability that they're sort of you know have honed over the years but i do also think that it's like actually if you want to do it if you pay attention to it if you like enjoy puzzles and games the more you practice the better you get it in do you think there's a mass bit of your brain like the brain you know there's certain bits that's emotion so there's a mass bit that you can increase its power and like grow it like a Muscle, yeah. So I do think there is, yes, I do. And definitely there's like times of my life where I've been more intensely doing something

and I kind of sort of feel myself stronger in exactly the same way as you do when you sort of go to the gym. But actually I once made this programme where they tried to find the maths bit of your brain. Oh wow, didn't they? And they put me in a scanner while I did sort of complicated maths things. There was a study that they'd done in advance of this. I wasn't the only like participant. But basically it's the visual part of your brain. So if you think about it, when it's patterns.

Patterns, exactly, but it's like you're seeing them. So if you think, if I say to you, I don't know, something simple, like, okay, what is eight plus four? 12. Right, thank you. Great. Thank you. But in my head when I'm doing that, I'm sort of seeing like that there's a gap that's left over by eight and ten. And I'm sort of imagining that it's sort of filling in that slot.

No. No. Hang on. Hang on. Go it. Do it again. Do it again? I don't know.

So I think, okay, if you say 8 plus 4, in my head, what I'm doing is I'm sort of thinking, okay, well, 8 and 10, there's like a gap of 2. So I'm sort of taking the 4 and I'm slotting it into that gap and then there's two left over. I clearly don't have a maths brain because that isn't how I think about. How do you do it in your head? If I say, hey, I rarely do it, Hannah. To be honest, I have an accountant and I became a singer. But I am interested. No, but I'm interested by this idea that you're not sure if your daughter's as kind of naturally gifted as you, right?

Well, not many people are, I'm sure, I'm positive. But I'm thinking about my nine-year-old daughter and thinking she's incredible at reading music. Right. But hates maths. And I'm like, hang on, that's a visual thing. Is it not? So should that not apply to then? Isn't there a theory that musicians are good at maths?

Or is that something that we've read somewhere? No, no, no. I think that there is, or I think maybe the other way around that mathematicians are good musicians. Are you good at music? No. Okay.

Right. I've ruined it. I'm sorry. No, it's okay. But how would you encourage someone who has potential, but they're lacking confidence? How do you, I think it's confidence about math.

Yeah. So, and girls aren't as confident as boys. Yeah, absolutely. Yeah. And there's loads of, I mean, there's loads of stuff that's been done looking into this. Because it's not just confidence. confidence is sort of like, oh, I think I'm really great or whatever.

There's something more specific, which is called self-efficacy, which is basically, if I give you a problem, do you think you'll be able to solve that particular problem, right? And this is something you can measure. You can get people to rate like, oh, I think I can, you know, I'll give myself a good chance of being able to solve it or not. And with maths, it's like the one subject above any other where that matters more than anything. If you believe you can do it, you are more likely to persevere and succeed. This is what you've got to do, give her confidence. Okay, are you getting your daughter to do maths books on holiday? No, absolutely not.

Because that is a complicated memory for you that feels like... I think that's what it is. Okay, there's a slightly more nuanced answer, right? Okay, I think that one of the reasons why my eldest daughter is not into maths is partly she's sort of rebelling a little bit. I think because, you know, everyone around us is like, oh, your mummy, the mathematician. So I think she's sort of like, oh, I'm just like, I can't, can't handle it. So I always think when people ask me questions, how do you get your kids into maths? I'm always like, I'm the worst person to ask because my own daughter haven't succeeded.

When you go to parents evening, does the math teacher kind of get very anxious when she sees you? At the moment, the math teacher is the English teacher. Oh, yes. You get very anxious when she talks about math. No. Well, I don't think so. I like to think not. We will be feeding you.

Are you hungry? Yes. Okay, I'm going to go and put the pasta on. But in the meantime, let's find out about who was around the dinner table when you were younger and what's a memorable dish. Okay, so I should confess. I'm not a foodie, you guys. Do you like eating? I mean, who doesn't like eating?

But like it's so it's not, okay, that's fine. But you eat to live rather than live to eat like us. Yes, I think I do. I think I do. It's not just fuel for us. are we are consumed by food. What did you have for breakfast? I haven't eaten breakfast.

Neither have I. Is that because you forgot or you just couldn't be. Often I forget. Jesse never forgets. I mean, if it don't get me wrong at the same time, I will like happily demolish an entire bag of Harrowbo. So it's not like, you know. Oh, you know.

The tank fastics. Oh, the tank fastics. I would have thought you were starving. person. Well, thank you very much. You clearly have a higher opinion of me than I deserve. They're a bit shy. What is it about redheads and sweets?

Jerry Halliwell came on here and it was her last supper. Harry Bow. Really? Pick and mix. Actually, I have to say, you guys, I was listening to some of your episodes this morning. My goodness me, your roster of guests is incredible. You guys are amazing.

And this is where I add that you have been the hardest book. ever, ever. To get. Because you've been top of my list for age. Oh, bless you. And I kept, please, and they've said, we've got your reward in heaven now. Oh, bless you. I'm sorry. We've got Hannah Fry. It's because I've got about seven jobs.

That's genuinely the reason. I'm so sorry. So, tell us, listen. What are you doing? Okay, so I am a professor at Cambridge University. Are you still? I'm still like a professor. Oh, my gosh. I also have a podcast, the rest of science.

Yeah. that I do twice a week. Oh my gosh. I also work with Google DeepMind. I've been working with them for years and years and years about artificial intelligence. I'm also supposed to be, oh my gosh, writing a book that's due in two and a half months and I've only just started it. Okay. I mean, there's a lot going on. I've got confidence in you. Oh, and there's also TV programs. I forgot all about that whole extra career. Are you doing any more? Have I got news for you? Yes, probably. It's my favorite. Thank you. You're very good on it.

Oh, that's very kind of you. Is it scripted? A bit. The host's stuff is, so the stuff that you do to camera, that's scripted, that's all all do you have to respond to their... Oh yeah, that's all unscripted. Yeah. Yeah, and they really genuinely don't know what's coming.

Yeah. They see the, you go in and you have like, because you have to be a panelist first, right, before you host it. So as a panellist, maybe, I don't know. Have you been on both sides? I've been on both sides. Okay. Oh my gosh. hosting is so much easier.

Is it? So much easier. Yeah. And I think partly because I'm like a mini control freak, right? So it's like knowing what's coming up makes it much easier. Okay. But when you go on as a panellist, you turn up maybe an hour before the recording. Yeah.

And they show you the missing words round. So they will show you those headlines in advance. And they'll show you the caption competition that they did. Yeah. That's all you get. Okay. Nothing else. But you do get a bit of a chance to come up with something ever.

Yeah. I mean, yeah. But you've been a stand-up comedian. No, no. That's so, no. We've read that. No. But you did stand-up comedy.

I did. Yeah, but like maybe five times. Okay. But you must have fancied yourself with someone that could make people laugh. No, I think it's, no, and I almost feel like, sort of struggling to breathe with the embarrassment of it. I've been suggesting that that might be the case. No, it was that. So I had a friend of mine who was running a stand-up comedy night and was trying to do, I mean, hilariously, a science-themed stand-up comedy night, which as you can imagine was a not a roaring citizen.

Yeah, challenge, exactly. Anyway, he basically bullied me into doing it. Yeah. And I have this philosophy, which is that I would always rather sort of meet a challenge, give something a go and be terrible at it. Yeah. than have, then be, you know, sort of in my old age, wondering all of the, all of the opportunities that I turned down. So I was like, okay, you know what, I'll just, I'll give it a go.

So I did it. And I must have spent, honestly, a month writing this thing. It was like a five minutes set. And I spent way too much time on it. But it was actually, genuinely. I was actually quite proud of it in the end. Okay, good. So then there were a few other gigs that I took it to.

But then what happened was someone who was watching, Someone who just happened to be in the audience of one of those gigs, they were organising a TED event, a TED conference, yeah. So they were like, oh, do you want to come and do a TED talk? I was like, I mean, again, same philosophy, why not? And then for that TED talk, I wrote something completely new, the mathematics of love. And that ended up being in the top five most TED talks,

most watched TED talks of the year. So that was basically how everything started. So the mathematics of love. Exactly. But I will say I am much more comfortable standing on stage where people do not expect me to be funny. Okay. Then I have an affrontic. So you've done all these different things.

You're not in the frame for presenting strictly as well, are you? No. No. You could be. You could say who's going to win and who's not going to win and the probability of that. I know exactly. Calculating it all. So the mathematics of dating or love.

Of love, yeah. And what did you come up with? So it was, the sort of, the funny thing about this was that I recorded it when I was engaged, I think, just before I'd got married, right? So I'd like, I was so sort of full of success of like, oh, I've managed to successfully navigate dating. I've found the person for me, isn't this great? So I'm like, has all of these formulas, some of which had something cute to them. And sort of standing on stage being like, guys, let me tell you all about this. 10 years later, I'm now divorced.

So, yeah, it didn't work out. Yeah, way. So basically don't listen to anything I have to say. That's a, that's a big conclusion. But you're back in a dating game. I was, yeah, I'm not now. You're not. I found a very excellent human.

Oh, good, good, good. Really lovely man called Ollie. How many children are in your family? I've got two sisters. Are they as clever as you? Uh, I mean, I just have to. Yes, the older one is, yes. What does she do?

I think the younger one is as well, but she was dyslexic. So she, you know, her, it wasn't like, she wasn't pushed as much, I guess. My older sister, she also did a math degree. Yeah. And, but she is, I don't know, she's worked at how to live, if that makes sense, right? She is very much, live to work, don't work to live. Yeah. She, like, clocks off at exactly the right time.

She has, like, hobbies all over the place. She's, like, really sociable. She's just, she's got it sorted. She's like she hasn't made, you know, like her mathematical ability, her identity. You know what I mean? Why do you think you're so driven? I don't know. Are you the middle one?

I am the middle one. Yeah. Oh, yay. Yeah. So who did the cooking at your house? My mum did. And was she? No.

Okay. She's Irish. She's Irish. So is it Irish Fair? Well, yeah, but do you know what Irish Fair is? It's boiled ham and boiled potatoes. And that's it. Cabbage.

Exactly. Boil anything. That's essentially her. I've said this in a newspaper article before. I think the first time I said it, she was a bit annoyed with me. But, you know, that's fine. But she, oh, she's like, she's not a good cook at all. She's not good cook at all.

She doesn't, again, it's like, it's not part of her, it's not part of the things. Did she work as well? She did not, no. She was a stay-at-home mom, yeah. And pushing her children. Yeah, just pushing her children, boiling meat, yeah. What does your dad do? My dad worked in a factory.

Yeah. He was fitting hydraulic lifts onto trucks. Oh, wow. Yeah. So, like, super working class family. And I think that actually quite a lot of people think because of my fake accent. Fake accent. We've all got fake accents.

I know, exactly. But, no, yeah, like super working class family. And so it was mostly boiled anything. Yeah. What was your celebration meal if it was someone's birthday? Oh, look at that. We might go to a beef eater, do you remember them? Oh yeah, beef eater.

That was, if it was a really special occasion. So this is lunch. It's Alison Roman's caramelised shallot and anchovy pasta. It has got a bit of chili in it, Mum. Okay. And then we just got a herd salad with lemon and oil and then mozzarella and delicious tomatoes. And Jesse's homemade bread.

Oh, my Lord. This looks. I didn't think this one through doing spaghetti whilst doing a pod. No, I don't worry about it. It's not exactly a lady in the tramp, is it? Do you cook for your kids?

Yeah. Yeah, I do. There's a friend of mine called Chris Van Tilikan. He wrote this book called Super Process People. I love Chris. He's amazing. We were on. Have you had him on?

We've been desperate. It's Doctor, Operation Ouch. He's a, he's a non-person who's doing seven jobs. I nearly got tickets for their boxing day. Oh, yeah. They're amazing, those guys. Aren't they amazing? They are like going to make my son be a doctor.

Yeah? I love that. I love that program. It's so good. It's so good. So Chris is your mate. Chris is my friend. He wrote this book, Super Process People.

Yes. And I just think he really crystallized the problem with processed food. So I try to just always cook from scratch for the girls. Yeah. Wow. I mean, it doesn't work that often. But like, I try. Yeah.

So yesterday, for example, we had, when it was my daughter's birthday, she wanted burgers and chips. So it was like literally from scratch, smash burgers. I didn't make the bread, but everything else was made like hand cut fries. That's amazing. Yeah. Did she eat it? You know.

Did she eat it? Yeah, yeah. That's great. It was great. Yeah. Turns out doing burgers for 12 people is actually an effort. A lot. God, he's stressful getting good timings right.

It's cooking them, yeah. Did you use a barbecue? Oh, God. And their kitchen's all bloody. spatter Oh mate Did the fire alarm go off? No

Have you got any bloody hack about how to not make my fire alarm go off apart from not put the batteries in Wait where is it up there It's a absolute nightmare This is a fluid dynamics problem Oh my god it's there

Yeah Is that meaning it's going to go off more Yeah Why Oh look at her The brain is working This is my My PhD was in fluid

Oh really? Yeah So basically like aerodynamics We know about how you do air conditioning Yeah, right. That was fantastic. The summer.

Thank you. Thank you. Yeah. I haven't recorded any videos for ages, but have one for the winter about how to warm up your hands. Oh. Do you want it? Yeah. Okay.

So basically, if you hold your hands like try and make your, try and bend your hand back as far as you can and then hold your arms down straight. Yeah. Right. When your hands get really cold in winter, when you can't feel your fingers, this is like the quickest way to get blood into them is to hold them like that and then pump your shoulders, basically. And you can almost feel the, I don't know, I can almost feel the blood. Yeah, the blood go down your fingers. But it really, really quickly, literally everyone's saying it. This is hilarious.

And then you rub your notes. That's brilliant. You have to tell the kids at school. I will. Yeah. Do you go out to eat a lot? You live locally. Yeah, yeah, yeah.

So where's your favourite restaurant? There was a place, do you remember the sparrow? I never went, but why did it close? I don't know. I think it was COVID. Oh, such a shame. Apparently it was amazing. It was amazing.

I quite like going to there's a couple of little places in Deppford Under the Arches There's the taco one that's amazing Taco Taco, I think it's called But like really beautiful Fresh Taco is really incredible There's broccoli as well

It's got some really good places Yard sale pizza I love that place Oh my gosh Very good Have you tried dinner 400 though No What's that?

They're lovely boys And the pizza's incredible please can you go okay deal I will this is going down better now it's a table wine it's like you know it will do the job I think it tasted maybe it's a different one maybe was it the second bottle

no it tasted by the other night do you have wines that you go back to over and over again I do Jesse love chardonnay I love chardonnay I've gone off I can't drink red and butter chardonnay anymore it actually makes me feel bit too syrupy Do you have wines that you go back to? Yeah, there is actually, I tend to drink,

this makes it sound like a massive knob. If I drink wine at home, I tend to drink Prosecco. Why does that make you sound like a knob? I don't know, just like, you know, I'll just have my everyday drinking Prosecco. I think that's fat. Is that all right? Yeah. Do you like Prosecco?

I do. Prefer it to champagne? No. No, but it's more affordable. But you can drink it every day. I think if I was drinking champagne every day, that really would make me look like a nerve, wouldn't it? The thing is, with the Prosecco,

you're going to have to finish the bottle. Unless you've got a hat. Of course. Please. Come on. Hannah-Fri, give us the hack for how to keep your fizz-fizzy. It's not. It's not.

You've just got one of those things. Yeah, but also you can't put a spoon in. Does that work? I don't know. So I want to look into it because I think... My sister said that there was a reason. I didn't listen when she told me. But I do trust her as a person.

Okay. So I'm going to say yes with confidence, enough confidence that you believe it to. But then you'll secretly look into it later. Okay, fine. Would that be the drink on your last supper? Yeah, that or just beer, frankly. Are you like beer, frankly? I know.

What beer? Just like really boring beer. Just really boring. If we're going to the pub together, what beer are you ordering? Okay. A local ale or? No. All right.

What I think for last supper, I think it's going to be Indian. Okay. And you know that thing where you go to an Indian and they bring out the cobras and they're really cold and you're like eating popatoms and it just like... It just goes well with a curry. What's the name of our favourite Indian? Gana. Oh, Gannapati.

Have you been there? No, what's that one called? Gannapati in Peckon. Oh. It's the best Indian food I think of a taste. Yeah. So my ex-husband was half Indian. And his mum, oh my gosh, her cooking, I cannot even describe to you.

Like, it's sort of ruined Indian restaurants for me because there's nothing like home-cooked food. Oh my gosh, it was incredible. But she would do these things. It's like the one thing that we fought over, we didn't really actually fight at all. But the one thing that we were like had a sort of jokey fight over when we got divorced was her, was the recipes that I've written down that she'd given me. Yeah. Amazing food. It sounds like you get on well with him.

Yeah. Yeah, yeah, really well. So we've got the cobra, the cold cobra. Yeah, not necessarily a cobra, but just a very, very cold beer. What's on the order of the Indian? Okay. So it's homemade. There's a biryani, which I have learned how to cook.

Am I hard to cook my own last supper? I mean, this is really bold, considering you say you're not really interfered. I'm into this. It's kind of wild, but I'm up for it. Okay, but maybe what I mean when I say I'm not into food is that, like, you know, when people are really into food and it's these little delicate bites that's sort of like this. That's not you. No, I just want, I want to shove my face full of carbs. Okay. I want, like, there to be no limit to the around that.

Okay, great. That's the situation. I want to be him. So there'll be that. There's also a cabbage curry with coconut in it. Cabbage curry. Oh, my God. It's so good.

Is that what your mother in the way? Yeah. And look, all of this are good. I would be honest with this what she's taught me to make. This is great. Yeah. And then actually there was a sort of a kind of a chicken and gravy recipe that a friend of mine found in a really, really old cookbook. And I've been cooking that for years.

So I think I'd probably have that too. Is that Indian or is that separate? Indian as well. Yeah. But like, they're sort of Indian gravy, you know. What's an Indian gravy? So they call it gravy. I don't know why.

But it's like you cook the chicken separately. so you sort of like marinate it for ages and then and then you like on a high heat get it to sort of sear in the spices people but then separately you make this sort of like base with onions and garlic and then tomato and yogurt and like you know really really slowly yeah

absolutely delicious I would like these recipes yeah okay this is great and then what for the biryani she's good to give them to the pictures of them I've got photographs of them because that was the that was the deal right was that I took a photograph of it Are you still friendly with his mum? Yeah, yeah, yeah. She was also at my house yesterday.

Yeah, yeah. That's really nice. But the photographs that I have are like, there's like butter stains on the, you know? Great. I mean, that's basically the secret to Indian cooking, right? It's just like an unimaginable amount of fat. Gee. Gea.

Like, great ghee. Do you use ghee or just butter? I do sometimes use ghee. Where did you get ghee from? You can buy it in like, right in supermarkets now. Really? Yeah, Lewisham's supermarket. You can get it.

And what do you think the difference is she and ghee and butter? I, you're asking the wrong gal here. I think it's that with butter, when you have it in the pan, it quite quickly starts turning brown. Whereas ghee... It's higher. Yeah. Yeah. Yeah.

Yeah. Can you bake? Because you're a scientist and mathematician? Um, no. Oh, okay. I mean, sure, I can whack a cake together, but like, I think I could take a scientist's approach to it. Okay. Actually, I have taken a scientist's approach to Yorkshire puddings.

Okay. Oh, tell us. Because I'm hurt. implicit them. Come on. Okay, so basically I've run different experiments with them. I love that this is, okay, great. Are you like, kids, I'm in the lab?

Excuse me. Exactly. Coat on, goggles on. Amazing. Okay, I think the thing that makes the biggest difference is. Well, two things. One is the pan has to be, and the oil in it especially, has to be unbelievably hot.

Like, when you pour it in, it has to start sizzling immediately. Yeah. And then second thing, I think pre-making the batter and letting it still. Yes. And then, so I'd like make it maybe even the day before and let it go in the fridge and then bring it out and then temper it basically. And then... I saw something about this place in Manchester. And I feel really bad that.

I can't remember the name of them. But they are known for their Yorkshire puddings. And she made the bath of the day before. Right. And she said that, that it was and just like boiling hot. Yes. Yes. Do you use your own?

Yeah. Yeah. Okay. Doesn't cook though. Not a big cook. Not that off. But it's just the same of all three, right? That's all you do.

It's just the same amount of milk, flour and eggs. Oh, really? Yeah. Oh, I didn't know that. I didn't know that. By volume, yeah. Just whack it in. Did you know that?

So on two eggs would be the equivalent to 200 mils of. Sometimes I do it in a glass where you like put the two eggs in a glass and then you work at how high it is and they just go. Oh. Oh, wow. I do also do pancakes for my kids every morning. Okay, let's hear your pancake recipe. I'm not. That I just do it by the eye now.

Great. Are you using oats? Are you doing the kind of protein ones? Are you just doing like crepes? What are you doing? No, I'm doing like crepes. Like crepes. Every morning?

Yeah, I know. You're a good month. What do they have on them? You're mad. No, meanwhile, I'm like, Kayop. Cheats on. Flipping a pancake.

And what do you have on the topping? Well, this is a moment of discussion at the moment. They have Nutella, but I sort of want to make it more fruit. to be honest. Yeah. I mean, to be fair, like I did eggy bread this morning.

I feel like we run a calf in the... Yeah. In the year. But like, pancakes, that's time consuming, Hannah. I don't know if it is though.

No, it isn't. Once you've got the batter made. I think eggy bread is, is, is, no. It was and I won't be doing it tomorrow. To be honest,

it's about processed food, right? Because I buy, I make my own bread, have a bread maker, right? And I, like, make sure that I buy really nice flour that's like, you know,

It has a high. Yeah, your bread looks delicious. Oh, thank you. Is it sourdough? Yeah. Gorgeous. Please have some. I made a FACHA that didn't work out yesterday, so this is, we, luckily I'd made two things, so you got the sourdough.

Do you need it yourself? Yeah. Don't use the machine. I don't have a machine, no. No, but I think you're probably very clever having a machine, because do you make sourdough? No. No, because I think you have to, I don't know, by the way. You need it in the, yeah.

Can you do a sourdough in your? You need it at the breadmaker, yeah. And then just work it out. I think that's what I like about making it. What they're needing? The stretch and the fold and stuff. Really? Yeah.

And like, hands not hurt, though. No, because it's different. It's not like that. Right. It's, um, and I now, my TikTok is all just sourdough bakers telling me about how to like make my starter more. That is really tasty. So do you use soft as well? It's beautiful.

Oh, thank you. Um, do you use, um, dried yeast or active yeast? dried yeast. Okay. What do you use? Well, I use the star, which is kind of my little bit of bacteria. That is cheating, a little bit of doing it in the dry juice. No.

But this is my, like, what I'm thinking here is like, okay, my bed from the supermarket. It's just like, literally full of shit. Is it? Yeah. Well, it's just, there was one thing that Chris told me that it's just like, I can't. This book's really, like, stayed with you. Yeah. Yeah, I should read it and then.

Let me tell you this one thing about Pringles, okay? Oh, no. God, I'm sure they are delicious. And that's fine. It's okay that they're delicious. Tell me. I just had a bag and bloody, a tub in Lanzarotti, go on. No, no, you're fine.

It's okay. Polis-starring, nothing. It's not going to hurt you. So, so the whole point about, like, our bodies are so perfectly tuned to what we're eating through literally millions of years of evolution, right? There's this thing about, you know, you, when you're craving something, if you're like, oh, I really fancy some chocolate today, it's probably like, like, I really fancy some chocolate today. it's probably like some tiny little molecule in the chocolate that your body knows that it means right you're incredibly good at knowing and the thing about the way that we eat is that once it gets to a certain point in our intestinal system it releases a hormone that tells us that we're full okay and that is like the way that it has always been and if you eat whole foods from scratch you will know when you're full the thing about pringles is that they are so processed they're basically pre-digested they're like macerated in a lab and then reconstructed.

So once you pop, you can't stop. Quite literally. So what happens is when you eat them, they literally dissolve before they reach the part in your body where your body sends out a hormone saying, thank you very much, I'm full. So you, I mean, it's quite literal. You can, you will never get full on them.

And like the thing is, is that there's very clever people, very clever scientists over many, many years who've like had people coming in and testing their product. And the thing that they care most about when you, like, go in for a taste test is not like, what's more delicious? What should you enjoy more? It's literally, how much did you eat, right? Like, it's kind of like hacking our bodies against us and, like, optimizing for volume. And so I think this is the thing about, like, cereal is another example.

Serial just, like, disintegrates again before it sort of hits the stomach, cocoa pops, whatever it is. So I just don't really want them to kind of eat that sort of stuff. So I would rather spend an extra 10 minutes in the kitchen. in like making pancakes from scratch because I know the flour's good I know it's good eggs like I know the milk is good whatever and then a bit but but not teller um but then uh you know I don't know like have them just eat nonsense that's not real food you know yeah I never and this is not to shame anybody who's putting like a bowl of ice Krispies because usually that's what my kids want but I just don't think it fills them up yeah exactly that's my main thing I know you're not

going to eat the lunch that they're going to give you. So I may as well like, I must be the only person in the world that doesn't think porridge fills you up. I don't think porridge fills you up. It never feels a deal. Have you got a half of hen's if you have rolled oats? Yeah. Or what's the other one? Yeah.

Jomba, mild. I can't remember. There's some type that is fine. Basically, like for our whole history, we were supposed to eat stuff like, you know, like salad leaves, right? Whereas like the wall of the cell of the salad is like so difficult for our bodies to get into. Like for our, we have to like physically digest it and rip it apart to get to the nutrients inside. And like if you are, yeah, if you're eating processed food, you're just not doing any of that work. By the way, before you think that I'm like some kind of like super mom, they eat crisps all the time, right?

And like they eat biscuits and stuff. It's not that they never have this stuff. It's just like I try. Yeah. Last supper. So we've got the main. What are we doing for starter? I don't know.

I've undenade about this one. Okay. There is a duck salad. that they sell in the Ivy in Blackheath. Oh, my God. Is it delicious? Don't judge me, but I'm just obsessed with it. It's so nice.

It's got like pomegranate seeds in it. Like a little burst of happiness as you go out. But I think it would be some sort of salad, probably with some sort of bird on it. Yeah. But I think a salad with like sweet bits in it, that's I think what I like. Sweet bits of fruit.

Okay. You know, something like that. And a duck is tasting. Yeah. And then for pudding. For pudding. I'm going to go simple. I'm going to go chocolate moose.

This is so thrilling to hear because you have a chocolate moose tart coming. But this is after cocking up. I've got two versions of chocolate moose, basically. I had lots of people around yesterday and I was like, right, I'm going to make the pud for tomorrow. So I have little ramekins of chocolate moose ready for us to eat. And then I served the big vat of chocolate moose to my friends.

And I was like, it's grainy and it's really thick. And I've cocked up. When making it, I just added cream to the melted chocolate and it created like a ganache. Yeah. It seized up. And it's scientifically, I don't know what happened there. Something makes it seize up. So I did a new one today because I was just like.

Oh, bless you. And I'm glad that I did because if it's your favourite, then. Can I try the old ones as well? Can we do a taste test? Yes, we can. Can we see if we can guess which one? No, you'll be able to guess because one's a tart and one's not. And one is thick and halfway between a moose and a, I don't know what.

But, yeah, it was a shame. I would like to know if we were coming round, I feel like I know this answer, but if we were coming around, what would you be cooking for us? Would it be your mother and ex-mother? Oh, what do we call her? I don't know.

Your mother-in-nor? Ex-mother-in-law. Her curries. Is that what you do? What's your show-stopper? I don't really, hmm. Like in the old days, I did used to have show-stoppers. I used to do like rack of lamb on it.

Do you know what? I'd probably do a cocavan. Oh. Yeah. Yeah. I love cocavan. I've never made a cocav. Have you not?

No. Oh, it's dead easy. It's really easy. Is it kind of like the chicken berth bourguignon? Yeah, it's like berth bourguineum. But do you use white wine or red wine? Well, either. Yeah.

But not at the same time. No. But I think it's quite nice with white wine. It's lovely with white wine. It's really beautiful with white wine. And then like davenoir potatoes. Oh, yeah. Dauvinois are the best.

Yeah. But I think that's the time. The type of food, I don't know, I think this is so perfect. You literally couldn't have made a more perfect dish because I think it's like, you want something where everyone just feels really comfortable, get stuck in. People can have seconds, people can have thirds, which happens often. And just like no fuss comfort food. Do you have lots of dinner parties?

No, but I have a lot of my family round. Okay. Yeah. What do you think you would have done if you weren't like a whiz at everything? What do you think you would have done as a career? Do you know what I really honestly wanted to do? For real, when I was like 16, 17, I just wanted to be a hairdresser. Well, I...

You're kind of doing it. You need to teach me how to use the air app. I've got one. I can teach you. Is it really easy? So have you always been really good at hair? Yeah, I don't even think I... I don't even think I'm going to do my own.

Can you do like a plat on yourself, like a French braid? Yeah. Of course you can. But you've got good hair. I can see it's thick. Yeah. But you've got the same sort of hair. Yeah, but I'm like hanging on to a blow dry that I did on Wednesday with a bit of dry shampoo, but I want to do that, like, have actually some, like, you know.

How often do you wash your hair every three days? Maybe. The really important questions that we're asking. They're the most important questions. I've never get to talk about this. Skin care. Let's talk about skincare. Deal. Oh, my God, I've got stuff to stay on. Let's talk about skincare.

All right, because I sign the shit out of my skin care. Oh, yeah. No, we need to know about this. This is what we need to know. What's the thing? Forget fucking AI. Are you using Korean beauty skincare? Sometimes. Yeah, okay.

So, I went to Korea last year. Yeah. I bought everything. Yeah. Everything that I could buy. Most of it. Did you go for work or did you go for one of those, like, the, like, consultants. Like, all the girls go there, like, and they have all the procedures done.

I did. Oh, no, I didn't get anything done. Okay. I was there for work. I tried to pitch it. I was filming a TV show. And I tried to pitch it that part of the TV show would be that when it got some procedures done and they didn't go for it. That's such a shame.

No, I could have free face up over him amazing. Okay, so red light stuff absolutely legit. Really?

Because I kind of gave up on mine recently. It's what's it called? But do you have to have a certain wavelength? Yeah. Yes. So which one are you recommending?

The LED lights? I've got the current body and I've got the shark one. I have the current body one. And do you use the current body? Your skin is glowing. Excellent. Okay, what are we saying?

Red light. So I think five times a week. Okay. So basically Why does it work? What it does You're writing this down one Yeah

Okay Definitely Who's gonna be on the pod You can just listen Right Yeah Okay so there's like Genuine peer reviewed studies about this

It's proper It's genuine It really works Like You have to be careful About exactly which wavelength They are exactly As you said

Right Some of them work better And others There's also like The number of lights The intensity of the lights And so on I gave mine away

Did you? It only works If you use it every Like at least five times a week and keep using it. Yeah. I really like it. I really like it. How long you've been using it? Three years or so. And how long are you under there for? Like, well, whatever the timer is. You're doing the pancakes whilst you got your infrared on. Here I go. No. No, I put it on, I sent my alarm five, like 10 minutes early and I put it on

as soon as I wake up. Okay. It's like, you know that when you're kind of bit groggy. You do it in the morning. You have got gorgeous skin. Okay, so this is the first. I didn't used to. I had terrible, terrible acne when I was younger. horrific acne. I mean, like, sort of I had my face lasered off many times that little. Like, Roacetin and stuff, everything. Okay. Instead of retinol, I use a tretanol.

Tretanol, yeah. There's one. Peace size is about? I go a bit heavy-handed. Okay. How many times a week? I go a bit heavy-handed. I've built it up over years, so I can probably do four or five.

The glow is insane on her skin. That's very kind of view. And then vitamin C in the morning. Which vitamin C are you using? I use the skincuitable as well. do I? Yeah. Which serum 10 or fruleic?

The frulep. Just tell me why vitamin C? So what vitamin C does is it's about the color, basically. It's about brightening, right? So any discoloration that you have, it kind of lifts it. Okay, so we're going VITC. Are we doing hyluronic? Yes, I do.

Petites? Don't really bother. Oh, okay. I mean, maybe. Botox? Oh, absolutely. Me too. Yeah.

Jesse, I need to get you a woman. Yeah, but that's what I got. My present, you need to go and see my facialist. Maybe you don't, because she's the best. What does she do? She does anything. And then gives you milk for the salt tea at the end. What have you got, and do you think?

Spirms. Oh yeah, I don't know as well. That one is slightly more bullshit. I'm not sure if that did much. I'm not having that. Did you do the thing where, oh my God, I did it at the worst possible time ever. No. So because what they do, they inject it under your eye.

Oh, my God. But they can inject it. There's two different methods. They can either insert a cannula. Did you do the cameo? I did the canoia first time where your eyes sort of looks like you've been punched. No, I didn't do that.

And then, but the swelling goes down after two days, you're fine. The other option is that they inject you and my skin is like so pale but any bruising just really, really shows. And so I was like, oh, it'll be fine, just do the injection all over two days before the most important event

of my entire life. And I was, it couldn't go out. It was so bad. But I had to. I was like interviewing someone an incredibly important on set. Anyway, it was awful. Like, I was wearing makeup.

Like, it was crazy. See, I won't even have my cataracts done because I said you can't wear a mascara. And I said to the, I said, you've got to tell me. So I bought a tool afterwards. No, not for a month. How would I live?

You could get them, I actually couldn't live without mascara on or makeup. Did you get them tinted and? I bought false eyelashes. Yeah. And when I got there to the doctor and I said, you know, I've got too minds about this because it can't wear.

Muscari, he said, how do you change your wine, Mrs Ware? We don't need to do it. And he said, I didn't need to do it at that particular time. But I do need that. I want to have them done. I just want to go back to, okay, I see your cannula and I raise you, the Fraxel, PRP. So I've done Tixil. What's Tixel? So, actually, no, I have done Fragswell as well. I've done Frags as well. That was not good for a set new reception party I went after. And I looked horrendous. How many days after? It was the next day.

When was that time when you turned up and your face was bright red? That was after microneedling years ago. Yeah. Yeah, it was a shocker. You have to be kept about microleading, by the way, because it can reduce, like, the fat under your skin. Oh. Yeah. So, like, the lasers are better because they're much more precise about the depth that they go to.

Okay. You need to do a beauty program, Hannah. Yeah. Get on it. I've science. The rest of beauty. The rest of beauty. Yeah, that's more important.

I'll be the guinea pig when you don't fancy something. I'll co-hosts it with you, sure. Deal, deal, deal. The rest is aging. Tell me about that one. So we have a really flat chocolate moose. Where did the air go? I don't know.

I just can't be bothered with faking and shit. Anyway, this is my second attempt, chocolate moose that isn't set. Enjoy yourself. Or you can have this rock hard. rock hard one. I've got a few more of them. You can have whatever you like, babe.

Hold on, I'm not going to give you that one. It's the most unattractive thing I've ever seen. Hold on, don't be silly. I'm not going to try a bit harder than the next one. Did I not tell you that it's all about like comfort food and not going to what it looks like? Great, perfect. And if I'm feeling happy. Yeah.

So the rest of science is your new podcast. Yeah. Even for somebody like me who tried to get rid of science in my life as quickly as possible was even infused when you're talking about mosh pits and how crap music is getting.

It's really brilliant. Until your new album. Oh, you're very sweet. Oh yes, yes. Please help yourself to do thank you very much. Tell us a bit about it. How did it come about? Obviously we know Goalhanger is the production company that do the rest of politics, the rest is history, the rest of entertainment.

Did you go to them? Did they go to you? No, I think that they first approached me like maybe three years ago. Like it was a really long time. And we sort of knew that we wanted to do something, but like, because I've got seven jobs, finding time, it's always going to be difficult. But then also, we wanted to make sure that we got the right co-host. So was it? Pay match made.

No, I wanted him. Oh. And you've got him. I've wanted him and I got him. How did you know him? So I, he is a very, very famous YouTuber. He's been making science videos on YouTube for like 15 years or something. He's got like 26 million followers.

26 million. It's insane. Wow. And he, I watch his videos, you know, before I'd done anything, before I'd like ever stood on a stage, before I'd ever, you know, sat in front of the microphone. I watched his stuff. And the thing about him is that he is, he's like, I like to. to describe me as the exact right amount of weird.

So he is, he doesn't, he's like he's not normal. Yeah. He doesn't think about things in a normal way. Are you allowed to say that, Hannah? I think, I mean that in the most complimentary way possible. Right. He's like, everything that I bring to him, he has like this grand philosophical way of saying it that I've just never considered before.

So I don't know. Okay, so we're talking about crying, right? An episode about crying. And like, I don't know, I've made loads of science programs in the past and people say, oh, there's this chemical, this hormone that's released in your tears. There's like, this is the studies they're done on crying. All the same normal, boring nonsense. Instead, Michael is like, have you noticed that when people cry, they scrunch up their eyes?

They can't see what's around them. They're like physically signaling that they're making themselves vulnerable. like actually maybe what crying is is that we are like tapping into the fact that we're a social species and you're sort of saying like I am vulnerable help me and it's true that like I can be in a confrontation with somebody and it hasn't happened very many times in my life or I've made someone cry but like I'll be in a confrontation with somebody and then they start crying and immediately you back off back off like everything just dissipates right so you just sort of sees that the world in this like this way that it just hasn't occurred to me before.

Or, I don't know, I was talking about green energy, right, and nuclear power and all of this stuff. And I was approaching it in a sort of quite standard way that I do, thinking about stories, thinking about people, thinking about how it works. But he's just thinking about things in a completely different level. So instead, he says, okay, the thing about nuclear waste is that it's still radioactive for thousands and thousands of years. If you bury it in the ground, right, you can't just put a science,

up that says don't open this because you can't even be sure that our language will be spoken in thousands of years. There's no picture. There's no like mark that you can put on it that will tell people in or whoever finds it in many thousands of years. This is dangerous. Do not, don't go in here. Because even if you put up a sign, right, if you worked out a way to do it with drawings and stuff that said, oh, do not enter like, you know, mystical things lie here like they did with sort of Tutankhamun's tomb, that just makes you think there's something valuable there. You want to go and rob it. So he's like thinking on this just completely different level about like, what is it that,

what is it that makes humans interesting? He's sort of like looking at us from a kind of alien perspective, as it were, all the time. And he just puts these twists on anything I can come up with that I just completely blow my mind every single time. How amazing. Yeah, he's great. It's really great. This is delicious both of them.

It's not delicious. It is. It's so sweet. It's like a cow pat. I've just served you a cow pat and it's dense as fuck and I wish I hadn't fucking bothered. No, it's great. You're so sweet. I disagree with it. This is exactly the right. I'm looking at the flavour, not presentation. It's quite bitter. It's quite bitter. I disagree with you. Oh, do you probably... Maybe it's because I'm eating it with this one. Well, the only process thing, I guess, is a digestive in that.

Do you do... Do you... Do you... Do you... Do you... Yeah, but are you one of those people that follows food fads like you will have a piece of dark chocolate? because that's good for something or something every day. Okay. Do you? No. I eat what I like. Me too.

And I think as you... A block of dairy milk everywhere. Oh gosh, dairy milk's so delicious. Before we let you go, can you give us a nostalgic taste that can transport you back somewhere? Oh. Am I allowed to say boiled hand? Yeah. Okay, so I spent like all of my summers as a child.

in Ireland. Which part? So my family are from Offley, which is right in the middle. It's like, it's basically bog country. It's sort of like the kind of Irish equivalent of Dudley. That's sort of how I like to describe it. They will have what's known as the bog accent, where you don't really, you don't really speak so much

just sort of breathe out while moving your mouth. Okay. So they were like, ah, come on an old. Well, you're a whole. That's howing your sound. Anyway, just the boiled ham, but specifically the boiled potatoes with Irish butter and nothing else. Like you cannot make a more simple meal of just like ham potatoes butter.

But that like really remind, and maybe a glass of milk. But that like really reminds me on being the farm when I was a kid. Speaking of Ireland, can you tell everyone about the Irish Mix Grill please? Yes. If you ever go for Christmas at Ireland, especially with my cousins, there was one Christmas in particular where there were five different types of potato that was. served. Five different types.

I like to call that the Irish Mix Grill. How funny. And what kind of potato work? Can you remember the five potatoes? Obviously, boiled, matched, roasted. I think there was chips. And I think that there were some sort of dofinoa thing, or like something in cream.

I love that. Hannah, it's been such a pleasure at helping you. Oh, the pleasure was all my. I definitely don't feel like we've asked you important enough questions. Excuse me. The cave you skin care questions were the most of the core questions I've ever been asked. Thank you so much. Hannah Frye is my new crush.

I told you, darling. Well, no, but she's so impressed. I've been mad about her for ages. I know, but like... She's so impressive. Loved her, fantastic. Absolutely wonderful. The rest of science is out.

It's twice a week. Her co-host, Michael Stevens, is fantastic. They have such great rapport. And even for, like, a Philistine, would you call myself, Phyllisthine? Yes. I would call you a Philistine, darling. Yes, for a Philistine. I like myself.

I can even understand what she's talking about because she makes it so accessible. But she's a bit of a foodie. She likes food. Yeah, she kind of made out. She doesn't like, she's like marinating for a weekend. But she forgets to eat, Jessie. If only I've just got to eat.

Because that brain is just like going like the clappers on other things. And important shit. Yeah. Yeah. It just works. I should have put more pasta water in to make it a bit more sloppy. but I loved it. It was delicious. Delicious. Thank you very much to Hannah Fry for coming on.

The rest of science is on twice a week and you will find her on your screens in your ears. And she is a goddess. Fantastic. Yeah. We'll see you next week for more table manners.