Lucy Dearlove: This is Lecker. I'm Lucy Dearlove.
Welcome to the Lecker Guide to breakfast. Over the past few
months, I've been interviewing people about their breakfast
habits. Those full episodes are available for paid subscribers
on Patreon, on Apple Podcasts and Substack. But here I've
compiled some of my favorite bits into a real buffet. I hope
you're hungry.
There's nothing like being slipped out of your routine by
circumstance to remind you of how entrenched your habits are.
I just spent almost three months at three days to be exact.
Traveling around the continent of Europe on trains. Mornings
included croissants, porros, pan con tomate, galaktoboureko. But
do you know what I was looking forward to as soon as I got
home? Eating, as I do every morning under usual
circumstances, a bowl of Sainsbury's nutty muesli with
Greek yogurt and a splash of milk.
Gurdeep Loyal: So at home breakfast for me is a cereal,
which is either fruit and fibre or special K. There is no
deviation from that...the only deviation is every now and then
if they don't have the plain Special K, I will get the red
berry.
Lara Lee: But it's generally quite simple and it's something
that needs to be rustled up in really five minutes just because
we all want to get the day going and you know, for whatever
reason, it would be nice as nice to cook for an hour in the
morning. But then I also don't want too much washing up either.
Right?
Bre Graham: I am a breakfast person, but I am like a very
like chaotic breakfast person. I like...my, my breakfast moods
come in like big mood swings. So sometimes I'll have...like going
through a real toast phase at the moment. But like that will
last like maybe a week, two weeks and then like I won't be
able to touch toast for breakfast for like the next
month, and then it will go in another phase.
Thea Everett: I am really not very good with breakfast, except
for Saturday, sometimes Sunday but I'm really I like I end up
eating just whatever I have and whatever I have is horrid.
Lucy Dearlove: When I started thinking about who I wanted to
ask about their breakfast habits, Bettina Makalintal
immediately came to mind. I've been following her work for a
while now, both her writing and her excellent, often egg based
TikToks. And one of the things I admire the most is her strong
belief that anything can be breakfast.
Bettina Makalintal: I'm a very, very sort of intuitive eater,
like people are always like, how do you decide what you want to
eat? And I think I'm just very much like, I always just like I
go to bed with a craving or I wake up with a craving. And so
it's really just that like, you know, this morning, I'm just
like, Okay, I really want to eat just a bunch of kale. And I
hadn't done that for breakfast in a while. So I think it's very
much just sort of, like spur of the moment and like, you know, I
think an egg is an easy thing to rely on. So often that's sort of
like the starting point for me, but really, breakfast is sort of
like whatever is in the fridge.
Lucy Dearlove: When I spoke to Dan Hancox and Kasia Tee of the
podcast Cursed Objects. Kasia agreed that flatting the
understood sometimes unspoken conventions of breakfast has
always been appealing to her.
Kasia Tee: I feel like I've always been a rogue breakfast
eater, though. Great. I love when I was when I was at school.
Because I never wanted to eat breakfast. I just never really
ate breakfast. My mum would try and tempt me with like, samosas.
Yeah, it's a little...like spring rolls that she'd do under
the grill and then like, then I'd eat breakfast. But otherwise
I just be like, No, I'm not eating cornflakes.
Dan Hancox: There's a Colombian place near Seven Sisters station
that I've got empanadas before on my way into work. That is,
it's a little parcel it makes perfect sense. It's basically a
transposable savory pop tart for the for the like I said, I've
never had a pop tart preference. But you know, I know they're
important part of like, Anglo American breakfast culture. Or
certainly when I was a kid, I don't think we were allowed to
have fun. You can have some cereal.
Lucy Dearlove: And Lara Lee, author of A Splash of Soy sang
the praises of breaking breakfast rules too. Her new
book includes brunch recipes for a tom yum Bloody Mary and a
kimchi toastiw. Growing up in Australia with an Indonesian
dad, Lara did eat delicious Indonesian breakfasts...just not
necessarily at breakfast time.
Lara Lee: You might have mee goreng with noodles. You might
even have like a beautiful soup, or a jackfruit stew. And so And
always, typically with rice or noodles and so you'll find that
the reason why these breakfasts are quite I guess carbohydrate
heavy is to provide a lot of energy for the week. Same day so
that it kind of just works that way that that is such an
important meal. There's also bubur som som, which is like a
beautiful kind of rice porridge that might be served with a palm
sugar syrup. And there's also Bubur hitam, which is with black
glutinous rice, a similar principle a bit of coconut milk
going to get the palm sugar syrup. So that's quite sweet and
might be served with some, you know, jackfruit, fresh jackfruit
and maybe infused with pandam you know, really delicious food
and flavours that you know, for me would be such a main event
for my dinner because culturally my head's in that Western space.
You're starting that day with that beautiful feast. And
whenever my husband and I travel through Indonesia, and I was, I
was there just last July and you know, you you can order for
breakfast a beautiful kind of, I guess, you know it, I guess it's
a, almost like a tasting platter of the best of Indonesia. And
it's all laid. So you've got Yeah, you had your nasi goreng
or you might have some sticky kind of tempeh, you might have a
deep fried egg with sambal. So it's all of those things
combined. And yeah, it makes for really delicious eating. But you
know, it's kind of, for me, eating that way is something
that I always do in Indonesia, but for whatever reason I revert
back to the simple breakfast at home and then I would eat an
Indonesian breakfast for dinner in Australia, so I think I kind
of just went back into that kind of mode.
Lucy Dearlove: Something that came up with pretty much
everyone I spoke to was relishing the opportunity for a
leisurely weekend breakfast, even if weekdays passed without
much breakfast fanfare at all. Gurdeep Loyal, author of the
recently published cookbook, Mother Tongue, invited me round
for breakfast cooked from the book. Coconut Crab Crumpets,
Gurdeep Loyal: so this is kind of slightly South Indian-y,
Malaysian-y sort of vibe. Okay, but on crumpets because I love
crumpets. And obviously, crumpets are very British. And
that's actually one of the things I sort of wanted to do
with a bit was take things that were very quintessentially
British, and give them my third culture remix. Yeah, this is
kind of an south...I'm north Indian Punjabi, but this is kind
of South Indian, Thai, kind of flavor vibe. We'll do a first
round, and then we'll see if we want a second round, right. So
as you can start to smell them, I'm gonna put this paste in.
This is gonna not splatter off too much. You smell that?
Lucy Dearlove: Smells amazing.
Gurdeep Loyal: I do enjoy going to people's houses for
breakfast. And when people come here for breakfast I make...I do
make a real effort. And actually, because the big thing
growing up, like we would always have Saturdays and Sundays would
be like, of all the meals on a Saturday or Sunday at home in
Leicester breakfast would be the one where there was a rotating
cycle of people like whether an uncle would drop by, or my gran
has dropped by or like, I don't know, like I might have, because
I've spent most of my childhood at orchestra on the weekends.
But like, it would be like,
Lucy Dearlove: What did you play?
Gurdeep Loyal: Cello. Which is where a lot of the musical stuff
comes from. But...
Lucy Dearlove: Right of course.
Gurdeep Loyal: It'd be like, you know, like after orchestra,
which was very early morning, it was like when my friends from
orchestra would come around. And then you know, and so for me,
actually hosting a breakfast is sort of quite a sort of Loyal
family thing to do. And actually, when I think about
images of my mum cooking, the ones that are sort of most she's
very much alive, but just thinking about.
Lucy Dearlove: like, you can feel like that about being child
about like, a time that's passed.
Gurdeep Loyal: yeah, I think watching my mum make paratas in
the morning on a Saturday. - and sometimes on a Thursday, and
sometimes on a Tuesday. I mean, now it's pretty much any day of
the week - is probably one of the sort of formative food
moments for me of like, just this sense of this, like this
sort of central figure at the stove, who is simultaneously
being sort of extremely loving and giving and you know,
kneading the dough, you bring all her energy into this. And
then you know, flexing from there being two people in the
kitchen to suddenly 10 People in the kitchen because my brother's
come home from football and bought three friends with him.
And there's no way someone would come in the house and not be
fed, right? Because that's just not an option. It's like, well,
if you're in the house, you're being fed. So there's sort of
very strict like, well, I'm cooking and then Oh suddenly
there's 10 people it's sort of like okay, well now I'm cooking
for 10 So this sort of loving lovingness if I'm cooking for
you, but also this sort of strict guys, I've got 10 people
to get through now come on. This is a conveyor belt.
Lucy Dearlove: For Bre Graham, author of Table for Two,
weekends mean one thing,
Bre Graham: Saturday morning breakfast specifically even more
than like a Sunday morning breakfast is special. Saturday
morning breakfast is like, I'd say 90% of the time, it's
pancakes, have to make pancakes. I'm a big pancake person. And I
think I really like a big about like the ritual of pancakes as
well. There's something so nice about the time that it takes to
make them the, you know, the kind of, you know, you have to
you sort of work through the batter and you have to spend
time flipping each one. It's not something quick, it's not like
it's done. And then it's over. You know, if you want, if you're
making them for another person, you have to make the decision
that you're going to give them straight out of the pan or
you're going to keep make a stack and keep them all warm.
It's kind of Yeah, it's got a really nice ritual to it.
Lucy Dearlove: I love that and what what do you eat on your
pancakes?
Bre Graham: I am citrus all the way so but not just lemon like I
really love fresh oranges squeezed on pancakes, or
grapefruit or blood oranges and like sprinkle of sugar that
still has to be like a little bit crunchy.
Lucy Dearlove: So like, okay, so like, what are they like?
Bre Graham: Like a lemon and sugar by hopefully, but
Lucy Dearlove: on top of muffins kind of granular type thing.
Okay, yeah. And we're talking, we're talking American pancakes
or like, Yeah, okay.
Bre Graham: Well, I'm gonna, I'm gonna coin them Australian.
Lucy Dearlove: Okay, and that's my bad. Yeah, they're, well,
they're
Bre Graham: not because they're like, not quite like as muffiny
fluffy as like an American pancake. And I always use
buttermilk or Kefir or something like that. So it's kind of like
it is it's closer to American pancake than a crab sort of
situation, but not quite as dense and fluffy, lighter.
Lucy Dearlove: Family Saturday breakfasts were a big thing for
Thea Everett, creator of one of my favorite recipe Substacks.
What's That You're Cooking, Thea?
Thea Everett: Like my dad would make fry ups most Saturdays with
like fried potatoes. tinned tomato have to be tinned
tomatoes. Yeah, yeah. And he was vegetarian. So we'd have sauce
mix. Oh, yeah. Which I love. Just so salty.
Lucy Dearlove: Like, I don't know, like patties are just kind
of wait,
Thea Everett: we do them in sausages. But yeah, like, same
sort of thing. And then mushroom beans. tinned tomato. That was
the vibe. Really? Yeah. And also, he'd have this thing. He'd
make us scrambled eggs and smoked salmon. But the smoked
salmon would be chopped up in the egg. And then he made very
little and we might be my brother was like you'd have
you'd have a wooden spoon. And he'd like haven't made your pan
like that for us. And you just get this I mean, we were kids so
we probably didn't need much more but we just always remember
like Why so little? Because the eggs weren't scarce back then
it's just this thing of like an surely that's enough. falls
away.
Lucy Dearlove: It can be like how much scrambled egg to make.
You might Yeah,
Thea Everett: you get less. You get less than
Lucy Dearlove: nothing. Yeah. Like I'd happily eat maybe like
one or two boiled eggs and that'd be fine. But like, even
two scrambled eggs is sometimes a bit like oh, yeah, it was it
was the rest of it,
And Thea's continued the weekend breakfast tradition herself.
When I went round to meet her she presented me with a
delicious sort of breakfast canopy selection. Boiled eggs
with gomasio and Staffordshire oatcakes topped with plantain.
Thea Everett: this just a snack version of soft boiled eggs
served with gomasio.
Lucy Dearlove: Gomasio! What's that?
Thea Everett: I'm glad you don't know what it is what it is! It's
like sesame, salt. Japanese sesame. So my grandma used to
have it. I don't know why because she's Jewish and lived
in Bolton, but it was just what we would always be served with
our boiled eggs.
Lucy Dearlove: That's so funny. I wonder how how it got there.
Thea Everett: I don't...I have no idea how she discovered it in
like the 80s in the north and yeah, she always had it and then
my dad started we'd like he took that on Yeah.
I mean, because most people would have salt and pepper.
Yeah, why not add the sesame in black and regular ones but it's
meant to be hot but
Lucy Dearlove: Mm, the sesame is so good.
Thea Everett: Is good with the egg. So that's number one. And
then number two. This I've not finished it. I will start
finishing it in a sec. But they are Staffordshire oatcake With
plantain it will...normally right, I'd have like a full fry
up right with these two as additions.
Lucy Dearlove: Okay, so you would like have your bacon
sausage egg and maybe
Thea Everett: maybe not so much the meat I think like sometimes
I might be, let me just not have too much meat. Sometimes there'd
be meat but it's not essential. Then there'd be fried tomato
fried egg, fried mushrooms, maybe baked beans And then these
two and they're just excellent with the fryup.
Lucy Dearlove: I think a Staffordshire oatcake is such an
underrated carb to have with a fryup. I'm always amazed, like
they haven't sort of made it more.
Thea Everett: So they're really hard to find. So that was one
thing that I managed to do in town was grab some oatcakes.
Lucy Dearlove: So where did you get them?
Thea Everett: I went to Neal's Yard, because I used to work
Thea Everett: Yeah, exactly, but they don't have them every time
there
Lucy Dearlove: Oh yeah, the cheese thing, because they go
with cheese.
so I was very lucky that they had them.
Lucy Dearlove: Do they make them?
Thea Everett: No, they just get them from this barnd the same
brand at Sainsbury's.
Lucy Dearlove: North Staffordshire Oatcakes.
Thea Everett: Yeah, I mean, I've actually never had a freshly
made one. I'd like to do because my ancestors are from
Staffordshire, apparently. Want to go on a little thing. And
there was a really good Vittles about it. Yeah, I'm gonna go for
a special weekend stuff. Anyway, I'll finish this and then make a
little look at Oh my god. Great.
Lucy Dearlove: Gorgeous. And you've just fried the plantain
that looks...
Thea Everett: Yeah, I don't actually know if it was that
ripe I just got the ripest one in the shop. But we'll take what
you get.
Lucy Dearlove: And say Is this your like standard or not
standard? This is a breakfast that you'd make on a Saturday?
Thea Everett: Yeah.
Lucy Dearlove: Not everyone I spoke to feel so warmly about a
fry up, however.
Dan Hancox: Yeah, I've come to the realization slowly that I
kind of think the full English breakfast. Well, obviously a
good version of it is is good broadly speaking, it's a bit of
a cursed thing. I think it's quite, it's got a it's, you
know, it's just it's a bit much. And it is, you know, as
far as I understand from recent histories of the full English
that I've sort of listened to and read about. It's something
that emerged from a, and I'm sure you'll correct me on this
Lucy, but like, a need to sort of display all of the kind of
rich proteins that were available to the wealthy.
Lucy Dearlove: That makes sense, I didn't actually know that
Dan Hancox: sort of filter down. It's like, look, we've got
bacon, we've got sausage, black pudding, but I mean, there's a
reason why my veggie girlfriend hates it, because it's just it's
it's for meat eaters. Yes, basically. Yeah. But but I think
I've increasingly thought no, yeah, the the idea of like when
hung over going and having a full English and like several
cups of tea. Does just leave you feeling a bit sick afterwards.
Actually. Yeah, reason.
Kasia Tee: I only ever I only ever really go caff if I'm like
hungover. And yeah, you always end up feeling a lot worse.
Yeah. Is amazing, because you went in really bad. Yeah.
Lucy Dearlove: Do you sort of convince yourself that it's done
you good in the long run? Yeah. In the short term, you're like,
I really feel like shit.
Dan Hancox: A friend of mine from when I was sort of very
into like, grime and dubstep clubbing and you know, we were
going out sort of to raves two or three nights a week. I
remember meeting him in the pub on a Saturday night for going to
FWD at Plastic People and I was like, how you doing Malcolm? And
he's like, Yeah, I'm okay. Okay. You know, when you're hungover.
Normally, you'd go and have like a fry up and a Coca Cola or
something. That's what I'd normally do. I need sugar, any
protein. Well today this morning, I was really hungover
from the rave last night, I had some fruit and lots of
vegetables. And guess what, I felt much better.
Kasia Tee: Just like the light dawned.
Dan Hancox: 30 years old, and all to learn that lesson. But I
was like, Dude, that makes sense.
Lucy Dearlove: Most people weren't in the habit of going
out for breakfast outside of an emergency situation like Kasia
and Dan described, but that doesn't mean it's not something
with a big cultural significance and presence, as Bettina points
out.
Bettina Makalintal: Yeah, I mean, I think the like big one
for me is just sort of, like, the routine appearances of
brunch in Sex in the City. Like, because I think that for like,
Sex in the City is such a fascinating show. Like my
sibling who's eight years younger than me just started
watching it. And, and it's very top of mind because they're sort
of approaching it as like, someone who's like, noticeably
younger than me. And like, it is coming at it from like, you
know, it's 2022 and like, the first time I watched Sex and the
Cityity was probably like, you know, late night reruns on TV
when I was a kid so right yeah, so it's like a very different
sort of like social lens that you're bringing to it. And so I
think that like just thinking about how like brunch appears
and it like so much of Sex in the City is this sense of like,
selling to you what like what being a woman in your like, late
20s should have been like in New York, and like brunch, and like
brunch felt and like their brunch is felt so sort of, like
important to that because it was this sort of like dish about all
the drama, and like, the food was very much not like the focus
it was just sort of about like the experience and like I don't
know, I think as someone who'd like moved to New York in my
like late 20s Right? It I don't like I that was always like the
image Right, like you'll move to New York and then you'll have
these like the Sex in the City style life. Yeah. And like
that's never you know that. And then I moved to New York, I was
like, I hate going out to brunch, like, everywhere,
everywhere is expensive and the line is long, like I'd rather
just eat at home. And so I think about that a lot just in terms
of this, like, sort of like, the disjointed nature of sort of
like expectations versus reality. Yeah, and like, you
know, I think it is true that like my I do have brunch with
like, my friends and we all gossip and stuff. It is really
wonderful, but it's still not like, at least for me something
that is like a weekly occurrence as it was like for them.
Lucy Dearlove: Although the depiction of New York brunches
was a cultural reset for anyone who even fleetingly watched Sex
and the City. I think in the UK, the options available are more
heavily influenced by a different brunch culture. I
didn't intend for this series to become a love letter to
Australian breakfast, but anyone who's listened to the subscriber
episodes will realize that it did nonetheless, Bre and Lara
both mentioned the influence of Bill Grainger - he of the
eponymous Bills - on brunch culture both in the UK and at
home in Australia.
Bre Graham: I mean, I think there's there's definitely some
Australian that like to say that they you know, we invented
brunch to an extent I think that could be true. I you know, Bill
Granger is the king of the Australian brunch and 100% I
mean, I grew up cooking from his books. He was a big influence my
mum cooked from his books, because we lived away from
Sydney for a long time. And so like Sydney food one of his
first ones, I think that's the book that the ricotta hotcakes
are in, which is like famous, and yeah, they that yeah,
definitely a formative recipe.
Lara Lee: Hmm. I feel like in Sydney and Australia, I should
I grew up in London and I moved there when I was 18. Okay, so
say, Bill Grainger, really pioneered the the great
Australian brunches? You know, I think he invented kind of the
smashed avo on toast kind of movement back in the day. And I
think in Australia because the lifestyle and the weather. It's
very outdoorsy, so cafes will have outdoor seating. And you'd
probably typically say that nine months of the year, it's going
to be warm enough to sit outside in a T shirt. So when you think
of, I guess antipodean cuisine, it is, you know, it celebrates
fresh produce, you know, because Australia is, well, obviously an
island, so an amazing seafood scene. So you might often find
seafood finding its way into brunch menus as well. And we're
going beyond your kind of smoked salmon here we're talking, you
know, like bagels with prawns on them. And, you know, beautiful
kind of gin-cured maybe like snapper is finding its way into
your breakfast plate. So there's like different applications. And
also, there's also like beautiful native Australian, I
guess, ingredients that might be incorporated. So the beautiful
finger line, which is like kind of like little, almost like
caviar pills, of like a lime kind of juice will kind of
potentially be on the plate. You might get beautiful macadamia
nuts or whatever it might be. But I think there's a real
celebration of Australian produce at the heart of it. And
it's typically quite, I say that it will keep you full until
dinner, but it still feels like you could still have a surf
afterwards, you can still have an active day so you feel full,
but you don't maybe not in the same way that if I went to a
greasy spoon and and had a kind of Yeah, it's very, heavy
breakfast. You know, like, I might have a nap after that. But
yes, this is a brunch that does not need a nap.
like 2223
Lucy Dearlove: That's a real like, formative time.
Thea Everett: I loved it so much. And like all my friends
are still really miss and close to the breakfast.
Lucy Dearlove: Yeah, so I was gonna ask you about this because
I had seen that I was sort of aware that you'd lived in
Thea Everett: Yeah cos I bang on about it all the time.
Australia.
Lucy Dearlove: But in a nice way, in a way this is obviously
like important to you. So yeah, talk to me about Australian
breakfast.
Thea Everett: Yeah, so they're just amazing. But I think it has
changed since when I left that I think young people don't
seem....my friends my age don't seem to go out for breakfast as
much in the same way. I think maybe economic reasons.
Lucy Dearlove: I think it's a bit 'cost of living'
Thea Everett: Yeah, I think and I think they're just a bit like,
that's not It's not cool. It's not what we do anymore. But like
it was I loved it at the time. Like I'd go every weekend when I
lived there. I'd go with my family or with friends and just
like have something like I worked as a dishie. What would
you call that dishwasher?
Lucy Dearlove: Pot washer?
Thea Everett: Pot washer, yeah. Dishie is what they'd call it,
yeah, in a breakfast cafe my favourite breakfast cafe. I was
going through a really hard time at the time. So it was it was a
bit of a weird time in my life. But sure, I did get to learn a
lot of cool shit like how to make the best omelettes in the
world.
Lucy Dearlove: I can't quite explain to you why I was really
drawn to the idea of breakfast as something to explore in this
series. I think one of the things that I find really
interesting about it is how private is; it's probably the
most private meal most of us eat. It's not often a meal that
we share with people we don't live with. It's not often a meal
that I personally post on Instagram. Unless I have
deviated from the norm and I'm eating something more aesthetic.
Most of us don't eat in the morning at all, which is
something I can't relate to at all as I'm an absolute nightmare
if I haven't eaten before I leave the house. But my muesli
habit, my routine of breakfast, ingrained, though it is is one
that leaves me somehow unsatisfied. I'm puzzled why my
go-to breakfast is ended up being broadly sweet. Even though
I don't really have a sweet tooth. It's also very dairy
heavy in a way that I feel uncomfortable about. I think
there's a lot of other things I would prefer to eat for
breakfast. You know, eggs on toast, something lovely on rice,
a bowl of congee with chicken and some chili oil, they would
all be preferable, really. But I'm too lazy or too disorganized
or it feels logistically impossible to make these
breakfasts happen on a regular basis. I'm also kind of
fascinated by the health culture around muesli and other oat
based breakfasts. They feel like something that comes from a
real, like, ancient culture of grains, when of course that's
not true. They were I think muesli was invented in like 1900
by a Swiss doctor. You know, it's all marketing, and I feel
kind of weird about the fact that I've been so firmly sucked
into it. And I found harmony in the conversations I had with
other people while making the series. Other people's breakfast
habits seem to clash with how they eat and cook other meals
just as mine do. Thea confessed to me that at the time of her
speaking, she had never even written a breakfast recipe,
though I am delighted to say that that is no longer the case,
as she recently shared a recipe for breakfast, Peter on what's
your cooking fear? In my honor, no less, which I'm thrilled
about. Maybe I should rethink what I have for breakfast, but
also, maybe I'm overthinking it. I think I want to leave you with
Bettina whose approach to breakfast I think is the one I'm
most want to emulate. I'm gonna let Bettina have the last word.
Breakfast can be beautiful, elaborate, luxurious. But
sometimes they can also just be an egg.
Bettina Makalintal: So yeah, on the weekend, it's actually a
little bit more simplified, if not a little bit more sort of
like, like often we'll just make sort of like rice and an egg and
like put a bunch of really good sauces on it. Yeah, I mean
weirdly the like single most successful thing I ever posted
on Tik Tok was was literally just like an egg on rice. It
like literally just an egg on rice with I think like chili
crisp at the end
Lucy Dearlove: thanks so much for listening to this episode of
Lecker. And thanks very much to all my guests who took the time
to talk to me about and even in some cases cook me breakfast.
Thanks to Bre Graham, whose cookbook Table for Two is out
now. Thanks to Bettina Makalintal whose work you can
find on Eater and on TikTok of course, thanks to Gurdeep Loyal
whose book Mother Tongue is out now. Thanks to Dan Hancox and
Dr. Kasia Tee who you can listen to regularly on the brilliant
podcast Cursed Cbjects. Thanks to Thea Everett, you can
subscribe to What's That You're Cooking, Thea? on
substack...highly recommend you do. And finally thanks to Lara
Lee, whose new book A Splash of Soy is out now. If you'd like to
hear those longer conversations about breakfast with all of the
people above, you can sign up as a paid subscriber to support
lecker on Apple Podcasts, Patreon. And also now on
substack. Links are in the show notes and any paid subscribers
who are listening here. Thank you so much for your continued
support. Music is by Kevin MacLeod at Incompetech I will be
back in your feed with another episode very soon. Thanks for
listening