1 00:00:06,750 --> 00:00:09,570 Lucy Dearlove: This is Lecker. I'm Lucy Dearlove. 2 00:00:19,740 --> 00:00:23,220 Welcome to the Lecker Guide to breakfast. Over the past few 3 00:00:23,220 --> 00:00:25,590 months, I've been interviewing people about their breakfast 4 00:00:25,590 --> 00:00:29,730 habits. Those full episodes are available for paid subscribers 5 00:00:29,760 --> 00:00:33,330 on Patreon, on Apple Podcasts and Substack. But here I've 6 00:00:33,330 --> 00:00:37,800 compiled some of my favorite bits into a real buffet. I hope 7 00:00:37,800 --> 00:00:38,370 you're hungry. 8 00:00:39,840 --> 00:00:42,870 There's nothing like being slipped out of your routine by 9 00:00:42,870 --> 00:00:45,930 circumstance to remind you of how entrenched your habits are. 10 00:00:47,070 --> 00:00:50,400 I just spent almost three months at three days to be exact. 11 00:00:50,730 --> 00:00:55,020 Traveling around the continent of Europe on trains. Mornings 12 00:00:55,020 --> 00:01:01,110 included croissants, porros, pan con tomate, galaktoboureko. But 13 00:01:01,170 --> 00:01:03,300 do you know what I was looking forward to as soon as I got 14 00:01:03,300 --> 00:01:07,050 home? Eating, as I do every morning under usual 15 00:01:07,050 --> 00:01:10,590 circumstances, a bowl of Sainsbury's nutty muesli with 16 00:01:10,590 --> 00:01:12,450 Greek yogurt and a splash of milk. 17 00:01:13,050 --> 00:01:18,570 Gurdeep Loyal: So at home breakfast for me is a cereal, 18 00:01:19,440 --> 00:01:22,620 which is either fruit and fibre or special K. There is no 19 00:01:22,620 --> 00:01:25,890 deviation from that...the only deviation is every now and then 20 00:01:25,920 --> 00:01:27,960 if they don't have the plain Special K, I will get the red 21 00:01:27,960 --> 00:01:28,230 berry. 22 00:01:28,650 --> 00:01:30,750 Lara Lee: But it's generally quite simple and it's something 23 00:01:30,750 --> 00:01:34,620 that needs to be rustled up in really five minutes just because 24 00:01:34,620 --> 00:01:37,020 we all want to get the day going and you know, for whatever 25 00:01:37,020 --> 00:01:39,540 reason, it would be nice as nice to cook for an hour in the 26 00:01:39,540 --> 00:01:42,450 morning. But then I also don't want too much washing up either. 27 00:01:43,230 --> 00:01:43,980 Right? 28 00:01:43,980 --> 00:01:46,650 Bre Graham: I am a breakfast person, but I am like a very 29 00:01:46,650 --> 00:01:52,140 like chaotic breakfast person. I like...my, my breakfast moods 30 00:01:52,290 --> 00:01:56,040 come in like big mood swings. So sometimes I'll have...like going 31 00:01:56,040 --> 00:01:59,760 through a real toast phase at the moment. But like that will 32 00:01:59,760 --> 00:02:03,030 last like maybe a week, two weeks and then like I won't be 33 00:02:03,030 --> 00:02:04,860 able to touch toast for breakfast for like the next 34 00:02:04,860 --> 00:02:07,410 month, and then it will go in another phase. 35 00:02:07,530 --> 00:02:10,950 Thea Everett: I am really not very good with breakfast, except 36 00:02:10,950 --> 00:02:15,120 for Saturday, sometimes Sunday but I'm really I like I end up 37 00:02:15,150 --> 00:02:19,050 eating just whatever I have and whatever I have is horrid. 38 00:02:22,260 --> 00:02:24,150 Lucy Dearlove: When I started thinking about who I wanted to 39 00:02:24,150 --> 00:02:27,360 ask about their breakfast habits, Bettina Makalintal 40 00:02:27,390 --> 00:02:30,510 immediately came to mind. I've been following her work for a 41 00:02:30,510 --> 00:02:33,840 while now, both her writing and her excellent, often egg based 42 00:02:33,840 --> 00:02:37,110 TikToks. And one of the things I admire the most is her strong 43 00:02:37,110 --> 00:02:39,450 belief that anything can be breakfast. 44 00:02:39,600 --> 00:02:41,850 Bettina Makalintal: I'm a very, very sort of intuitive eater, 45 00:02:41,850 --> 00:02:44,340 like people are always like, how do you decide what you want to 46 00:02:44,370 --> 00:02:45,990 eat? And I think I'm just very much like, I always just like I 47 00:02:45,990 --> 00:02:51,750 go to bed with a craving or I wake up with a craving. And so 48 00:02:51,750 --> 00:02:54,240 it's really just that like, you know, this morning, I'm just 49 00:02:54,240 --> 00:02:58,050 like, Okay, I really want to eat just a bunch of kale. And I 50 00:02:58,050 --> 00:03:01,710 hadn't done that for breakfast in a while. So I think it's very 51 00:03:01,710 --> 00:03:04,710 much just sort of, like spur of the moment and like, you know, I 52 00:03:04,710 --> 00:03:09,150 think an egg is an easy thing to rely on. So often that's sort of 53 00:03:09,150 --> 00:03:12,330 like the starting point for me, but really, breakfast is sort of 54 00:03:12,330 --> 00:03:14,220 like whatever is in the fridge. 55 00:03:14,330 --> 00:03:16,730 Lucy Dearlove: When I spoke to Dan Hancox and Kasia Tee of the 56 00:03:16,730 --> 00:03:20,390 podcast Cursed Objects. Kasia agreed that flatting the 57 00:03:20,420 --> 00:03:23,780 understood sometimes unspoken conventions of breakfast has 58 00:03:23,780 --> 00:03:25,130 always been appealing to her. 59 00:03:25,640 --> 00:03:27,800 Kasia Tee: I feel like I've always been a rogue breakfast 60 00:03:27,830 --> 00:03:31,040 eater, though. Great. I love when I was when I was at school. 61 00:03:31,520 --> 00:03:33,830 Because I never wanted to eat breakfast. I just never really 62 00:03:33,830 --> 00:03:37,580 ate breakfast. My mum would try and tempt me with like, samosas. 63 00:03:39,620 --> 00:03:45,110 Yeah, it's a little...like spring rolls that she'd do under 64 00:03:45,110 --> 00:03:48,140 the grill and then like, then I'd eat breakfast. But otherwise 65 00:03:48,140 --> 00:03:50,030 I just be like, No, I'm not eating cornflakes. 66 00:03:50,090 --> 00:03:52,820 Dan Hancox: There's a Colombian place near Seven Sisters station 67 00:03:52,820 --> 00:03:58,010 that I've got empanadas before on my way into work. That is, 68 00:03:58,130 --> 00:04:01,040 it's a little parcel it makes perfect sense. It's basically a 69 00:04:01,040 --> 00:04:04,700 transposable savory pop tart for the for the like I said, I've 70 00:04:04,700 --> 00:04:08,690 never had a pop tart preference. But you know, I know they're 71 00:04:08,690 --> 00:04:12,770 important part of like, Anglo American breakfast culture. Or 72 00:04:12,770 --> 00:04:14,990 certainly when I was a kid, I don't think we were allowed to 73 00:04:14,990 --> 00:04:18,590 have fun. You can have some cereal. 74 00:04:18,830 --> 00:04:21,710 Lucy Dearlove: And Lara Lee, author of A Splash of Soy sang 75 00:04:21,710 --> 00:04:24,980 the praises of breaking breakfast rules too. Her new 76 00:04:24,980 --> 00:04:28,430 book includes brunch recipes for a tom yum Bloody Mary and a 77 00:04:28,430 --> 00:04:32,420 kimchi toastiw. Growing up in Australia with an Indonesian 78 00:04:32,420 --> 00:04:36,020 dad, Lara did eat delicious Indonesian breakfasts...just not 79 00:04:36,020 --> 00:04:37,610 necessarily at breakfast time. 80 00:04:37,360 --> 00:04:40,677 Lara Lee: You might have mee goreng with noodles. You might 81 00:04:40,745 --> 00:04:45,078 even have like a beautiful soup, or a jackfruit stew. And so And 82 00:04:45,145 --> 00:04:49,343 always, typically with rice or noodles and so you'll find that 83 00:04:49,411 --> 00:04:53,608 the reason why these breakfasts are quite I guess carbohydrate 84 00:04:53,676 --> 00:04:57,806 heavy is to provide a lot of energy for the week. Same day so 85 00:04:57,874 --> 00:05:01,665 that it kind of just works that way that that is such an 86 00:05:01,733 --> 00:05:05,728 important meal. There's also bubur som som, which is like a 87 00:05:05,795 --> 00:05:10,128 beautiful kind of rice porridge that might be served with a palm 88 00:05:10,196 --> 00:05:14,394 sugar syrup. And there's also Bubur hitam, which is with black 89 00:05:14,461 --> 00:05:18,320 glutinous rice, a similar principle a bit of coconut milk 90 00:05:18,388 --> 00:05:22,450 going to get the palm sugar syrup. So that's quite sweet and 91 00:05:22,518 --> 00:05:26,783 might be served with some, you know, jackfruit, fresh jackfruit 92 00:05:26,851 --> 00:05:30,981 and maybe infused with pandam you know, really delicious food 93 00:05:31,049 --> 00:05:35,179 and flavours that you know, for me would be such a main event 94 00:05:35,246 --> 00:05:39,647 for my dinner because culturally my head's in that Western space. 95 00:05:39,715 --> 00:05:43,439 You're starting that day with that beautiful feast. And 96 00:05:43,506 --> 00:05:47,839 whenever my husband and I travel through Indonesia, and I was, I 97 00:05:47,907 --> 00:05:51,969 was there just last July and you know, you you can order for 98 00:05:52,037 --> 00:05:56,438 breakfast a beautiful kind of, I guess, you know it, I guess it's 99 00:05:56,506 --> 00:06:00,703 a, almost like a tasting platter of the best of Indonesia. And 100 00:06:00,771 --> 00:06:04,765 it's all laid. So you've got Yeah, you had your nasi goreng 101 00:06:04,833 --> 00:06:09,031 or you might have some sticky kind of tempeh, you might have a 102 00:06:09,099 --> 00:06:12,822 deep fried egg with sambal. So it's all of those things 103 00:06:12,890 --> 00:06:17,291 combined. And yeah, it makes for really delicious eating. But you 104 00:06:17,358 --> 00:06:21,150 know, it's kind of, for me, eating that way is something 105 00:06:21,218 --> 00:06:25,483 that I always do in Indonesia, but for whatever reason I revert 106 00:06:25,551 --> 00:06:29,613 back to the simple breakfast at home and then I would eat an 107 00:06:29,681 --> 00:06:33,946 Indonesian breakfast for dinner in Australia, so I think I kind 108 00:06:34,014 --> 00:06:36,790 of just went back into that kind of mode. 109 00:06:40,560 --> 00:06:42,030 Lucy Dearlove: Something that came up with pretty much 110 00:06:42,060 --> 00:06:45,660 everyone I spoke to was relishing the opportunity for a 111 00:06:45,660 --> 00:06:49,050 leisurely weekend breakfast, even if weekdays passed without 112 00:06:49,050 --> 00:06:52,440 much breakfast fanfare at all. Gurdeep Loyal, author of the 113 00:06:52,440 --> 00:06:55,320 recently published cookbook, Mother Tongue, invited me round 114 00:06:55,320 --> 00:06:58,650 for breakfast cooked from the book. Coconut Crab Crumpets, 115 00:06:58,990 --> 00:07:02,500 Gurdeep Loyal: so this is kind of slightly South Indian-y, 116 00:07:02,590 --> 00:07:07,780 Malaysian-y sort of vibe. Okay, but on crumpets because I love 117 00:07:07,780 --> 00:07:11,320 crumpets. And obviously, crumpets are very British. And 118 00:07:11,320 --> 00:07:13,450 that's actually one of the things I sort of wanted to do 119 00:07:13,450 --> 00:07:15,490 with a bit was take things that were very quintessentially 120 00:07:15,490 --> 00:07:20,470 British, and give them my third culture remix. Yeah, this is 121 00:07:20,470 --> 00:07:23,410 kind of an south...I'm north Indian Punjabi, but this is kind 122 00:07:23,410 --> 00:07:29,410 of South Indian, Thai, kind of flavor vibe. We'll do a first 123 00:07:29,410 --> 00:07:32,680 round, and then we'll see if we want a second round, right. So 124 00:07:32,680 --> 00:07:34,540 as you can start to smell them, I'm gonna put this paste in. 125 00:07:34,690 --> 00:07:43,990 This is gonna not splatter off too much. You smell that? 126 00:07:44,580 --> 00:07:45,990 Lucy Dearlove: Smells amazing. 127 00:07:48,960 --> 00:07:50,820 Gurdeep Loyal: I do enjoy going to people's houses for 128 00:07:50,820 --> 00:07:53,370 breakfast. And when people come here for breakfast I make...I do 129 00:07:53,370 --> 00:07:55,350 make a real effort. And actually, because the big thing 130 00:07:55,350 --> 00:07:58,860 growing up, like we would always have Saturdays and Sundays would 131 00:07:58,860 --> 00:08:03,660 be like, of all the meals on a Saturday or Sunday at home in 132 00:08:03,660 --> 00:08:07,050 Leicester breakfast would be the one where there was a rotating 133 00:08:08,040 --> 00:08:11,490 cycle of people like whether an uncle would drop by, or my gran 134 00:08:11,490 --> 00:08:15,960 has dropped by or like, I don't know, like I might have, because 135 00:08:15,960 --> 00:08:18,420 I've spent most of my childhood at orchestra on the weekends. 136 00:08:18,420 --> 00:08:19,620 But like, it would be like, 137 00:08:19,620 --> 00:08:20,610 Lucy Dearlove: What did you play? 138 00:08:20,700 --> 00:08:23,340 Gurdeep Loyal: Cello. Which is where a lot of the musical stuff 139 00:08:23,340 --> 00:08:23,820 comes from. But... 140 00:08:23,820 --> 00:08:24,570 Lucy Dearlove: Right of course. 141 00:08:24,000 --> 00:08:27,120 Gurdeep Loyal: It'd be like, you know, like after orchestra, 142 00:08:27,240 --> 00:08:29,220 which was very early morning, it was like when my friends from 143 00:08:29,220 --> 00:08:32,610 orchestra would come around. And then you know, and so for me, 144 00:08:33,270 --> 00:08:38,550 actually hosting a breakfast is sort of quite a sort of Loyal 145 00:08:38,550 --> 00:08:41,670 family thing to do. And actually, when I think about 146 00:08:42,360 --> 00:08:48,690 images of my mum cooking, the ones that are sort of most she's 147 00:08:48,690 --> 00:08:50,730 very much alive, but just thinking about. 148 00:08:51,570 --> 00:08:53,910 Lucy Dearlove: like, you can feel like that about being child 149 00:08:53,910 --> 00:08:55,470 about like, a time that's passed. 150 00:08:55,770 --> 00:08:59,430 Gurdeep Loyal: yeah, I think watching my mum make paratas in 151 00:08:59,430 --> 00:09:03,510 the morning on a Saturday. - and sometimes on a Thursday, and 152 00:09:03,510 --> 00:09:05,940 sometimes on a Tuesday. I mean, now it's pretty much any day of 153 00:09:05,940 --> 00:09:08,880 the week - is probably one of the sort of formative food 154 00:09:08,880 --> 00:09:12,600 moments for me of like, just this sense of this, like this 155 00:09:14,220 --> 00:09:19,830 sort of central figure at the stove, who is simultaneously 156 00:09:19,860 --> 00:09:24,240 being sort of extremely loving and giving and you know, 157 00:09:24,270 --> 00:09:27,270 kneading the dough, you bring all her energy into this. And 158 00:09:27,270 --> 00:09:30,180 then you know, flexing from there being two people in the 159 00:09:30,180 --> 00:09:33,480 kitchen to suddenly 10 People in the kitchen because my brother's 160 00:09:33,480 --> 00:09:35,880 come home from football and bought three friends with him. 161 00:09:35,880 --> 00:09:38,220 And there's no way someone would come in the house and not be 162 00:09:38,220 --> 00:09:40,950 fed, right? Because that's just not an option. It's like, well, 163 00:09:41,010 --> 00:09:44,130 if you're in the house, you're being fed. So there's sort of 164 00:09:44,160 --> 00:09:46,680 very strict like, well, I'm cooking and then Oh suddenly 165 00:09:46,680 --> 00:09:49,140 there's 10 people it's sort of like okay, well now I'm cooking 166 00:09:49,140 --> 00:09:54,480 for 10 So this sort of loving lovingness if I'm cooking for 167 00:09:54,480 --> 00:09:56,700 you, but also this sort of strict guys, I've got 10 people 168 00:09:56,700 --> 00:09:58,710 to get through now come on. This is a conveyor belt. 169 00:09:59,580 --> 00:10:02,010 Lucy Dearlove: For Bre Graham, author of Table for Two, 170 00:10:02,310 --> 00:10:03,780 weekends mean one thing, 171 00:10:04,080 --> 00:10:06,390 Bre Graham: Saturday morning breakfast specifically even more 172 00:10:06,390 --> 00:10:09,270 than like a Sunday morning breakfast is special. Saturday 173 00:10:09,270 --> 00:10:13,680 morning breakfast is like, I'd say 90% of the time, it's 174 00:10:13,680 --> 00:10:18,450 pancakes, have to make pancakes. I'm a big pancake person. And I 175 00:10:18,450 --> 00:10:22,320 think I really like a big about like the ritual of pancakes as 176 00:10:22,320 --> 00:10:26,400 well. There's something so nice about the time that it takes to 177 00:10:26,400 --> 00:10:30,660 make them the, you know, the kind of, you know, you have to 178 00:10:30,690 --> 00:10:34,020 you sort of work through the batter and you have to spend 179 00:10:34,020 --> 00:10:37,020 time flipping each one. It's not something quick, it's not like 180 00:10:37,530 --> 00:10:40,500 it's done. And then it's over. You know, if you want, if you're 181 00:10:40,500 --> 00:10:43,140 making them for another person, you have to make the decision 182 00:10:43,140 --> 00:10:45,210 that you're going to give them straight out of the pan or 183 00:10:45,210 --> 00:10:47,520 you're going to keep make a stack and keep them all warm. 184 00:10:47,760 --> 00:10:50,880 It's kind of Yeah, it's got a really nice ritual to it. 185 00:10:51,240 --> 00:10:53,070 Lucy Dearlove: I love that and what what do you eat on your 186 00:10:53,070 --> 00:10:53,970 pancakes? 187 00:10:54,480 --> 00:10:58,800 Bre Graham: I am citrus all the way so but not just lemon like I 188 00:10:58,800 --> 00:11:01,950 really love fresh oranges squeezed on pancakes, or 189 00:11:01,950 --> 00:11:06,120 grapefruit or blood oranges and like sprinkle of sugar that 190 00:11:06,120 --> 00:11:07,800 still has to be like a little bit crunchy. 191 00:11:08,460 --> 00:11:10,740 Lucy Dearlove: So like, okay, so like, what are they like? 192 00:11:11,520 --> 00:11:14,970 Bre Graham: Like a lemon and sugar by hopefully, but 193 00:11:15,870 --> 00:11:18,750 Lucy Dearlove: on top of muffins kind of granular type thing. 194 00:11:18,780 --> 00:11:21,990 Okay, yeah. And we're talking, we're talking American pancakes 195 00:11:21,990 --> 00:11:23,430 or like, Yeah, okay. 196 00:11:24,720 --> 00:11:26,910 Bre Graham: Well, I'm gonna, I'm gonna coin them Australian. 197 00:11:28,740 --> 00:11:31,110 Lucy Dearlove: Okay, and that's my bad. Yeah, they're, well, 198 00:11:31,110 --> 00:11:31,230 they're 199 00:11:31,230 --> 00:11:35,250 Bre Graham: not because they're like, not quite like as muffiny 200 00:11:35,250 --> 00:11:38,700 fluffy as like an American pancake. And I always use 201 00:11:38,700 --> 00:11:43,110 buttermilk or Kefir or something like that. So it's kind of like 202 00:11:43,860 --> 00:11:49,500 it is it's closer to American pancake than a crab sort of 203 00:11:49,500 --> 00:11:55,080 situation, but not quite as dense and fluffy, lighter. 204 00:11:55,540 --> 00:11:57,940 Lucy Dearlove: Family Saturday breakfasts were a big thing for 205 00:11:57,940 --> 00:12:01,030 Thea Everett, creator of one of my favorite recipe Substacks. 206 00:12:01,060 --> 00:12:02,410 What's That You're Cooking, Thea? 207 00:12:02,650 --> 00:12:06,070 Thea Everett: Like my dad would make fry ups most Saturdays with 208 00:12:06,070 --> 00:12:08,920 like fried potatoes. tinned tomato have to be tinned 209 00:12:08,920 --> 00:12:11,890 tomatoes. Yeah, yeah. And he was vegetarian. So we'd have sauce 210 00:12:11,890 --> 00:12:15,280 mix. Oh, yeah. Which I love. Just so salty. 211 00:12:15,310 --> 00:12:17,470 Lucy Dearlove: Like, I don't know, like patties are just kind 212 00:12:17,470 --> 00:12:17,770 of wait, 213 00:12:17,800 --> 00:12:20,590 Thea Everett: we do them in sausages. But yeah, like, same 214 00:12:20,590 --> 00:12:26,440 sort of thing. And then mushroom beans. tinned tomato. That was 215 00:12:26,440 --> 00:12:30,370 the vibe. Really? Yeah. And also, he'd have this thing. He'd 216 00:12:30,370 --> 00:12:34,870 make us scrambled eggs and smoked salmon. But the smoked 217 00:12:34,870 --> 00:12:38,320 salmon would be chopped up in the egg. And then he made very 218 00:12:38,320 --> 00:12:43,060 little and we might be my brother was like you'd have 219 00:12:43,090 --> 00:12:46,390 you'd have a wooden spoon. And he'd like haven't made your pan 220 00:12:46,390 --> 00:12:53,980 like that for us. And you just get this I mean, we were kids so 221 00:12:53,980 --> 00:12:56,440 we probably didn't need much more but we just always remember 222 00:12:56,440 --> 00:13:00,160 like Why so little? Because the eggs weren't scarce back then 223 00:13:01,000 --> 00:13:06,040 it's just this thing of like an surely that's enough. falls 224 00:13:06,040 --> 00:13:06,460 away. 225 00:13:07,270 --> 00:13:10,450 Lucy Dearlove: It can be like how much scrambled egg to make. 226 00:13:10,480 --> 00:13:11,470 You might Yeah, 227 00:13:11,500 --> 00:13:13,390 Thea Everett: you get less. You get less than 228 00:13:13,900 --> 00:13:16,630 Lucy Dearlove: nothing. Yeah. Like I'd happily eat maybe like 229 00:13:16,630 --> 00:13:19,570 one or two boiled eggs and that'd be fine. But like, even 230 00:13:19,570 --> 00:13:22,540 two scrambled eggs is sometimes a bit like oh, yeah, it was it 231 00:13:22,750 --> 00:13:23,290 was the rest of it, 232 00:13:23,440 --> 00:13:26,890 And Thea's continued the weekend breakfast tradition herself. 233 00:13:27,280 --> 00:13:29,650 When I went round to meet her she presented me with a 234 00:13:29,650 --> 00:13:33,070 delicious sort of breakfast canopy selection. Boiled eggs 235 00:13:33,070 --> 00:13:36,460 with gomasio and Staffordshire oatcakes topped with plantain. 236 00:13:36,490 --> 00:13:39,250 Thea Everett: this just a snack version of soft boiled eggs 237 00:13:39,280 --> 00:13:39,850 served with gomasio. 238 00:13:39,850 --> 00:13:41,380 Lucy Dearlove: Gomasio! What's that? 239 00:13:41,000 --> 00:13:45,410 Thea Everett: I'm glad you don't know what it is what it is! It's 240 00:13:45,410 --> 00:13:50,030 like sesame, salt. Japanese sesame. So my grandma used to 241 00:13:50,030 --> 00:13:52,730 have it. I don't know why because she's Jewish and lived 242 00:13:52,730 --> 00:13:56,540 in Bolton, but it was just what we would always be served with 243 00:13:56,540 --> 00:13:57,530 our boiled eggs. 244 00:13:57,590 --> 00:14:00,050 Lucy Dearlove: That's so funny. I wonder how how it got there. 245 00:14:00,050 --> 00:14:01,970 Thea Everett: I don't...I have no idea how she discovered it in 246 00:14:01,970 --> 00:14:06,860 like the 80s in the north and yeah, she always had it and then 247 00:14:06,860 --> 00:14:09,620 my dad started we'd like he took that on Yeah. 248 00:14:11,510 --> 00:14:13,490 I mean, because most people would have salt and pepper. 249 00:14:13,550 --> 00:14:18,770 Yeah, why not add the sesame in black and regular ones but it's 250 00:14:19,430 --> 00:14:20,540 meant to be hot but 251 00:14:22,910 --> 00:14:24,050 Lucy Dearlove: Mm, the sesame is so good. 252 00:14:26,390 --> 00:14:30,110 Thea Everett: Is good with the egg. So that's number one. And 253 00:14:30,110 --> 00:14:34,370 then number two. This I've not finished it. I will start 254 00:14:34,370 --> 00:14:38,600 finishing it in a sec. But they are Staffordshire oatcake With 255 00:14:39,020 --> 00:14:42,500 plantain it will...normally right, I'd have like a full fry 256 00:14:42,500 --> 00:14:45,080 up right with these two as additions. 257 00:14:45,860 --> 00:14:47,810 Lucy Dearlove: Okay, so you would like have your bacon 258 00:14:47,900 --> 00:14:49,220 sausage egg and maybe 259 00:14:49,000 --> 00:14:51,460 Thea Everett: maybe not so much the meat I think like sometimes 260 00:14:51,460 --> 00:14:53,830 I might be, let me just not have too much meat. Sometimes there'd 261 00:14:53,830 --> 00:14:57,010 be meat but it's not essential. Then there'd be fried tomato 262 00:14:57,010 --> 00:15:01,330 fried egg, fried mushrooms, maybe baked beans And then these 263 00:15:01,330 --> 00:15:04,360 two and they're just excellent with the fryup. 264 00:15:04,840 --> 00:15:06,490 Lucy Dearlove: I think a Staffordshire oatcake is such an 265 00:15:06,490 --> 00:15:09,490 underrated carb to have with a fryup. I'm always amazed, like 266 00:15:09,490 --> 00:15:11,200 they haven't sort of made it more. 267 00:15:11,320 --> 00:15:13,630 Thea Everett: So they're really hard to find. So that was one 268 00:15:13,630 --> 00:15:15,790 thing that I managed to do in town was grab some oatcakes. 269 00:15:16,050 --> 00:15:16,560 Lucy Dearlove: So where did you get them? 270 00:15:16,540 --> 00:15:19,630 Thea Everett: I went to Neal's Yard, because I used to work 271 00:15:19,000 --> 00:15:25,750 Thea Everett: Yeah, exactly, but they don't have them every time 272 00:15:19,630 --> 00:15:19,810 there 273 00:15:19,800 --> 00:15:22,572 Lucy Dearlove: Oh yeah, the cheese thing, because they go 274 00:15:22,638 --> 00:15:23,430 with cheese. 275 00:15:25,750 --> 00:15:27,340 so I was very lucky that they had them. 276 00:15:27,430 --> 00:15:28,300 Lucy Dearlove: Do they make them? 277 00:15:28,360 --> 00:15:31,090 Thea Everett: No, they just get them from this barnd the same 278 00:15:31,090 --> 00:15:31,990 brand at Sainsbury's. 279 00:15:35,110 --> 00:15:36,910 Lucy Dearlove: North Staffordshire Oatcakes. 280 00:15:36,940 --> 00:15:39,610 Thea Everett: Yeah, I mean, I've actually never had a freshly 281 00:15:39,610 --> 00:15:44,050 made one. I'd like to do because my ancestors are from 282 00:15:44,050 --> 00:15:48,820 Staffordshire, apparently. Want to go on a little thing. And 283 00:15:48,820 --> 00:15:52,300 there was a really good Vittles about it. Yeah, I'm gonna go for 284 00:15:52,300 --> 00:15:56,650 a special weekend stuff. Anyway, I'll finish this and then make a 285 00:15:56,650 --> 00:15:58,810 little look at Oh my god. Great. 286 00:16:00,280 --> 00:16:03,820 Lucy Dearlove: Gorgeous. And you've just fried the plantain 287 00:16:03,850 --> 00:16:04,210 that looks... 288 00:16:04,240 --> 00:16:06,250 Thea Everett: Yeah, I don't actually know if it was that 289 00:16:06,250 --> 00:16:13,000 ripe I just got the ripest one in the shop. But we'll take what 290 00:16:13,000 --> 00:16:13,330 you get. 291 00:16:14,050 --> 00:16:16,330 Lucy Dearlove: And say Is this your like standard or not 292 00:16:16,330 --> 00:16:19,360 standard? This is a breakfast that you'd make on a Saturday? 293 00:16:19,360 --> 00:16:19,690 Thea Everett: Yeah. 294 00:16:19,720 --> 00:16:23,140 Lucy Dearlove: Not everyone I spoke to feel so warmly about a 295 00:16:23,140 --> 00:16:24,310 fry up, however. 296 00:16:24,960 --> 00:16:27,930 Dan Hancox: Yeah, I've come to the realization slowly that I 297 00:16:27,930 --> 00:16:31,680 kind of think the full English breakfast. Well, obviously a 298 00:16:31,680 --> 00:16:35,130 good version of it is is good broadly speaking, it's a bit of 299 00:16:35,130 --> 00:16:39,240 a cursed thing. I think it's quite, it's got a it's, you 300 00:16:39,240 --> 00:16:43,710 know, it's just it's a bit much. And it is, you know, as 301 00:16:43,710 --> 00:16:47,640 far as I understand from recent histories of the full English 302 00:16:47,640 --> 00:16:52,350 that I've sort of listened to and read about. It's something 303 00:16:52,350 --> 00:16:56,850 that emerged from a, and I'm sure you'll correct me on this 304 00:16:56,850 --> 00:17:00,870 Lucy, but like, a need to sort of display all of the kind of 305 00:17:00,870 --> 00:17:04,290 rich proteins that were available to the wealthy. 306 00:17:06,090 --> 00:17:07,500 Lucy Dearlove: That makes sense, I didn't actually know that 307 00:17:07,000 --> 00:17:09,010 Dan Hancox: sort of filter down. It's like, look, we've got 308 00:17:09,010 --> 00:17:11,560 bacon, we've got sausage, black pudding, but I mean, there's a 309 00:17:11,560 --> 00:17:14,320 reason why my veggie girlfriend hates it, because it's just it's 310 00:17:14,350 --> 00:17:19,090 it's for meat eaters. Yes, basically. Yeah. But but I think 311 00:17:19,570 --> 00:17:22,540 I've increasingly thought no, yeah, the the idea of like when 312 00:17:22,540 --> 00:17:25,480 hung over going and having a full English and like several 313 00:17:25,480 --> 00:17:29,380 cups of tea. Does just leave you feeling a bit sick afterwards. 314 00:17:29,440 --> 00:17:31,570 Actually. Yeah, reason. 315 00:17:31,780 --> 00:17:35,230 Kasia Tee: I only ever I only ever really go caff if I'm like 316 00:17:35,230 --> 00:17:38,920 hungover. And yeah, you always end up feeling a lot worse. 317 00:17:38,950 --> 00:17:43,450 Yeah. Is amazing, because you went in really bad. Yeah. 318 00:17:44,110 --> 00:17:45,880 Lucy Dearlove: Do you sort of convince yourself that it's done 319 00:17:45,880 --> 00:17:49,030 you good in the long run? Yeah. In the short term, you're like, 320 00:17:49,030 --> 00:17:50,050 I really feel like shit. 321 00:17:50,080 --> 00:17:52,690 Dan Hancox: A friend of mine from when I was sort of very 322 00:17:52,690 --> 00:17:56,080 into like, grime and dubstep clubbing and you know, we were 323 00:17:56,080 --> 00:17:58,540 going out sort of to raves two or three nights a week. I 324 00:17:58,540 --> 00:18:01,840 remember meeting him in the pub on a Saturday night for going to 325 00:18:02,290 --> 00:18:05,950 FWD at Plastic People and I was like, how you doing Malcolm? And 326 00:18:05,950 --> 00:18:08,890 he's like, Yeah, I'm okay. Okay. You know, when you're hungover. 327 00:18:09,160 --> 00:18:11,710 Normally, you'd go and have like a fry up and a Coca Cola or 328 00:18:11,710 --> 00:18:14,080 something. That's what I'd normally do. I need sugar, any 329 00:18:14,080 --> 00:18:17,650 protein. Well today this morning, I was really hungover 330 00:18:17,650 --> 00:18:21,730 from the rave last night, I had some fruit and lots of 331 00:18:21,730 --> 00:18:24,970 vegetables. And guess what, I felt much better. 332 00:18:26,220 --> 00:18:27,570 Kasia Tee: Just like the light dawned. 333 00:18:28,770 --> 00:18:31,860 Dan Hancox: 30 years old, and all to learn that lesson. But I 334 00:18:31,860 --> 00:18:33,810 was like, Dude, that makes sense. 335 00:18:39,900 --> 00:18:41,880 Lucy Dearlove: Most people weren't in the habit of going 336 00:18:41,880 --> 00:18:45,810 out for breakfast outside of an emergency situation like Kasia 337 00:18:45,810 --> 00:18:48,750 and Dan described, but that doesn't mean it's not something 338 00:18:48,750 --> 00:18:52,080 with a big cultural significance and presence, as Bettina points 339 00:18:52,080 --> 00:18:52,470 out. 340 00:18:52,800 --> 00:18:54,450 Bettina Makalintal: Yeah, I mean, I think the like big one 341 00:18:54,450 --> 00:18:57,930 for me is just sort of, like, the routine appearances of 342 00:18:57,930 --> 00:19:02,010 brunch in Sex in the City. Like, because I think that for like, 343 00:19:02,010 --> 00:19:03,930 Sex in the City is such a fascinating show. Like my 344 00:19:03,930 --> 00:19:06,420 sibling who's eight years younger than me just started 345 00:19:06,420 --> 00:19:09,660 watching it. And, and it's very top of mind because they're sort 346 00:19:09,660 --> 00:19:11,970 of approaching it as like, someone who's like, noticeably 347 00:19:11,970 --> 00:19:15,060 younger than me. And like, it is coming at it from like, you 348 00:19:15,060 --> 00:19:17,970 know, it's 2022 and like, the first time I watched Sex and the 349 00:19:17,970 --> 00:19:21,690 Cityity was probably like, you know, late night reruns on TV 350 00:19:21,690 --> 00:19:25,710 when I was a kid so right yeah, so it's like a very different 351 00:19:25,710 --> 00:19:28,440 sort of like social lens that you're bringing to it. And so I 352 00:19:28,440 --> 00:19:30,780 think that like just thinking about how like brunch appears 353 00:19:30,780 --> 00:19:33,630 and it like so much of Sex in the City is this sense of like, 354 00:19:33,720 --> 00:19:38,190 selling to you what like what being a woman in your like, late 355 00:19:38,190 --> 00:19:41,880 20s should have been like in New York, and like brunch, and like 356 00:19:41,880 --> 00:19:44,250 brunch felt and like their brunch is felt so sort of, like 357 00:19:44,250 --> 00:19:46,590 important to that because it was this sort of like dish about all 358 00:19:46,590 --> 00:19:50,220 the drama, and like, the food was very much not like the focus 359 00:19:50,220 --> 00:19:52,980 it was just sort of about like the experience and like I don't 360 00:19:52,980 --> 00:19:55,020 know, I think as someone who'd like moved to New York in my 361 00:19:55,020 --> 00:19:59,670 like late 20s Right? It I don't like I that was always like the 362 00:19:59,670 --> 00:20:01,560 image Right, like you'll move to New York and then you'll have 363 00:20:01,560 --> 00:20:04,590 these like the Sex in the City style life. Yeah. And like 364 00:20:04,590 --> 00:20:06,960 that's never you know that. And then I moved to New York, I was 365 00:20:06,960 --> 00:20:08,550 like, I hate going out to brunch, like, everywhere, 366 00:20:08,760 --> 00:20:11,280 everywhere is expensive and the line is long, like I'd rather 367 00:20:11,280 --> 00:20:14,940 just eat at home. And so I think about that a lot just in terms 368 00:20:14,940 --> 00:20:18,330 of this, like, sort of like, the disjointed nature of sort of 369 00:20:18,330 --> 00:20:21,720 like expectations versus reality. Yeah, and like, you 370 00:20:21,720 --> 00:20:23,880 know, I think it is true that like my I do have brunch with 371 00:20:23,880 --> 00:20:26,340 like, my friends and we all gossip and stuff. It is really 372 00:20:26,340 --> 00:20:29,280 wonderful, but it's still not like, at least for me something 373 00:20:29,280 --> 00:20:32,580 that is like a weekly occurrence as it was like for them. 374 00:20:32,690 --> 00:20:34,490 Lucy Dearlove: Although the depiction of New York brunches 375 00:20:34,490 --> 00:20:38,060 was a cultural reset for anyone who even fleetingly watched Sex 376 00:20:38,060 --> 00:20:41,600 and the City. I think in the UK, the options available are more 377 00:20:41,600 --> 00:20:44,840 heavily influenced by a different brunch culture. I 378 00:20:44,840 --> 00:20:47,390 didn't intend for this series to become a love letter to 379 00:20:47,390 --> 00:20:50,570 Australian breakfast, but anyone who's listened to the subscriber 380 00:20:50,570 --> 00:20:54,560 episodes will realize that it did nonetheless, Bre and Lara 381 00:20:54,590 --> 00:20:57,110 both mentioned the influence of Bill Grainger - he of the 382 00:20:57,110 --> 00:21:00,920 eponymous Bills - on brunch culture both in the UK and at 383 00:21:00,920 --> 00:21:02,060 home in Australia. 384 00:21:02,420 --> 00:21:04,040 Bre Graham: I mean, I think there's there's definitely some 385 00:21:04,040 --> 00:21:06,230 Australian that like to say that they you know, we invented 386 00:21:06,230 --> 00:21:11,690 brunch to an extent I think that could be true. I you know, Bill 387 00:21:11,690 --> 00:21:15,950 Granger is the king of the Australian brunch and 100% I 388 00:21:15,950 --> 00:21:19,910 mean, I grew up cooking from his books. He was a big influence my 389 00:21:19,910 --> 00:21:22,850 mum cooked from his books, because we lived away from 390 00:21:22,880 --> 00:21:25,490 Sydney for a long time. And so like Sydney food one of his 391 00:21:25,490 --> 00:21:28,370 first ones, I think that's the book that the ricotta hotcakes 392 00:21:28,370 --> 00:21:32,840 are in, which is like famous, and yeah, they that yeah, 393 00:21:32,870 --> 00:21:34,730 definitely a formative recipe. 394 00:21:34,000 --> 00:21:37,081 Lara Lee: Hmm. I feel like in Sydney and Australia, I should 395 00:21:36,190 --> 00:23:27,820 I grew up in London and I moved there when I was 18. Okay, so 396 00:21:37,142 --> 00:21:40,224 say, Bill Grainger, really pioneered the the great 397 00:21:40,285 --> 00:21:44,106 Australian brunches? You know, I think he invented kind of the 398 00:21:44,168 --> 00:21:47,865 smashed avo on toast kind of movement back in the day. And I 399 00:21:47,927 --> 00:21:51,747 think in Australia because the lifestyle and the weather. It's 400 00:21:51,809 --> 00:21:55,568 very outdoorsy, so cafes will have outdoor seating. And you'd 401 00:21:55,630 --> 00:21:59,512 probably typically say that nine months of the year, it's going 402 00:21:59,574 --> 00:22:03,518 to be warm enough to sit outside in a T shirt. So when you think 403 00:22:03,579 --> 00:22:07,400 of, I guess antipodean cuisine, it is, you know, it celebrates 404 00:22:07,462 --> 00:22:11,467 fresh produce, you know, because Australia is, well, obviously an 405 00:22:11,529 --> 00:22:15,226 island, so an amazing seafood scene. So you might often find 406 00:22:15,288 --> 00:22:18,985 seafood finding its way into brunch menus as well. And we're 407 00:22:19,047 --> 00:22:22,929 going beyond your kind of smoked salmon here we're talking, you 408 00:22:22,991 --> 00:22:26,873 know, like bagels with prawns on them. And, you know, beautiful 409 00:22:26,935 --> 00:22:30,632 kind of gin-cured maybe like snapper is finding its way into 410 00:22:30,694 --> 00:22:34,699 your breakfast plate. So there's like different applications. And 411 00:22:34,761 --> 00:22:38,089 also, there's also like beautiful native Australian, I 412 00:22:38,150 --> 00:22:42,033 guess, ingredients that might be incorporated. So the beautiful 413 00:22:42,094 --> 00:22:45,730 finger line, which is like kind of like little, almost like 414 00:22:45,792 --> 00:22:49,181 caviar pills, of like a lime kind of juice will kind of 415 00:22:49,243 --> 00:22:53,063 potentially be on the plate. You might get beautiful macadamia 416 00:22:53,125 --> 00:22:56,576 nuts or whatever it might be. But I think there's a real 417 00:22:56,638 --> 00:23:00,150 celebration of Australian produce at the heart of it. And 418 00:23:00,212 --> 00:23:03,909 it's typically quite, I say that it will keep you full until 419 00:23:03,971 --> 00:23:07,607 dinner, but it still feels like you could still have a surf 420 00:23:07,668 --> 00:23:11,489 afterwards, you can still have an active day so you feel full, 421 00:23:11,551 --> 00:23:15,187 but you don't maybe not in the same way that if I went to a 422 00:23:15,248 --> 00:23:18,761 greasy spoon and and had a kind of Yeah, it's very, heavy 423 00:23:18,822 --> 00:23:22,582 breakfast. You know, like, I might have a nap after that. But 424 00:23:22,643 --> 00:23:25,540 yes, this is a brunch that does not need a nap. 425 00:23:27,820 --> 00:23:28,660 like 2223 426 00:23:29,590 --> 00:23:32,350 Lucy Dearlove: That's a real like, formative time. 427 00:23:32,350 --> 00:23:34,660 Thea Everett: I loved it so much. And like all my friends 428 00:23:34,660 --> 00:23:38,770 are still really miss and close to the breakfast. 429 00:23:39,430 --> 00:23:41,740 Lucy Dearlove: Yeah, so I was gonna ask you about this because 430 00:23:41,740 --> 00:23:44,200 I had seen that I was sort of aware that you'd lived in 431 00:23:44,000 --> 00:23:46,310 Thea Everett: Yeah cos I bang on about it all the time. 432 00:23:44,200 --> 00:23:44,920 Australia. 433 00:23:46,340 --> 00:23:49,490 Lucy Dearlove: But in a nice way, in a way this is obviously 434 00:23:49,490 --> 00:23:52,970 like important to you. So yeah, talk to me about Australian 435 00:23:52,970 --> 00:23:53,510 breakfast. 436 00:23:53,540 --> 00:23:56,030 Thea Everett: Yeah, so they're just amazing. But I think it has 437 00:23:56,030 --> 00:23:59,720 changed since when I left that I think young people don't 438 00:24:00,020 --> 00:24:02,780 seem....my friends my age don't seem to go out for breakfast as 439 00:24:02,780 --> 00:24:07,190 much in the same way. I think maybe economic reasons. 440 00:24:07,550 --> 00:24:09,470 Lucy Dearlove: I think it's a bit 'cost of living' 441 00:24:09,740 --> 00:24:11,600 Thea Everett: Yeah, I think and I think they're just a bit like, 442 00:24:11,930 --> 00:24:18,230 that's not It's not cool. It's not what we do anymore. But like 443 00:24:18,230 --> 00:24:21,140 it was I loved it at the time. Like I'd go every weekend when I 444 00:24:21,140 --> 00:24:24,470 lived there. I'd go with my family or with friends and just 445 00:24:24,470 --> 00:24:29,360 like have something like I worked as a dishie. What would 446 00:24:29,360 --> 00:24:30,560 you call that dishwasher? 447 00:24:30,560 --> 00:24:31,040 Lucy Dearlove: Pot washer? 448 00:24:31,000 --> 00:24:34,660 Thea Everett: Pot washer, yeah. Dishie is what they'd call it, 449 00:24:34,660 --> 00:24:38,680 yeah, in a breakfast cafe my favourite breakfast cafe. I was 450 00:24:38,680 --> 00:24:41,410 going through a really hard time at the time. So it was it was a 451 00:24:41,410 --> 00:24:44,680 bit of a weird time in my life. But sure, I did get to learn a 452 00:24:44,680 --> 00:24:47,500 lot of cool shit like how to make the best omelettes in the 453 00:24:47,500 --> 00:24:47,950 world. 454 00:24:51,220 --> 00:24:54,700 Lucy Dearlove: I can't quite explain to you why I was really 455 00:24:54,700 --> 00:24:58,360 drawn to the idea of breakfast as something to explore in this 456 00:24:58,360 --> 00:25:01,960 series. I think one of the things that I find really 457 00:25:01,960 --> 00:25:05,740 interesting about it is how private is; it's probably the 458 00:25:05,740 --> 00:25:09,340 most private meal most of us eat. It's not often a meal that 459 00:25:09,340 --> 00:25:11,860 we share with people we don't live with. It's not often a meal 460 00:25:11,860 --> 00:25:15,400 that I personally post on Instagram. Unless I have 461 00:25:15,400 --> 00:25:18,310 deviated from the norm and I'm eating something more aesthetic. 462 00:25:19,180 --> 00:25:21,010 Most of us don't eat in the morning at all, which is 463 00:25:21,010 --> 00:25:23,680 something I can't relate to at all as I'm an absolute nightmare 464 00:25:23,680 --> 00:25:28,600 if I haven't eaten before I leave the house. But my muesli 465 00:25:28,600 --> 00:25:32,320 habit, my routine of breakfast, ingrained, though it is is one 466 00:25:32,320 --> 00:25:37,120 that leaves me somehow unsatisfied. I'm puzzled why my 467 00:25:37,150 --> 00:25:40,270 go-to breakfast is ended up being broadly sweet. Even though 468 00:25:40,270 --> 00:25:43,330 I don't really have a sweet tooth. It's also very dairy 469 00:25:43,330 --> 00:25:48,220 heavy in a way that I feel uncomfortable about. I think 470 00:25:48,220 --> 00:25:50,590 there's a lot of other things I would prefer to eat for 471 00:25:50,590 --> 00:25:56,110 breakfast. You know, eggs on toast, something lovely on rice, 472 00:25:56,440 --> 00:26:01,780 a bowl of congee with chicken and some chili oil, they would 473 00:26:01,780 --> 00:26:07,510 all be preferable, really. But I'm too lazy or too disorganized 474 00:26:07,510 --> 00:26:10,150 or it feels logistically impossible to make these 475 00:26:10,150 --> 00:26:15,520 breakfasts happen on a regular basis. I'm also kind of 476 00:26:15,550 --> 00:26:21,010 fascinated by the health culture around muesli and other oat 477 00:26:21,010 --> 00:26:25,570 based breakfasts. They feel like something that comes from a 478 00:26:25,570 --> 00:26:31,600 real, like, ancient culture of grains, when of course that's 479 00:26:31,600 --> 00:26:35,110 not true. They were I think muesli was invented in like 1900 480 00:26:35,140 --> 00:26:41,740 by a Swiss doctor. You know, it's all marketing, and I feel 481 00:26:41,740 --> 00:26:44,650 kind of weird about the fact that I've been so firmly sucked 482 00:26:44,650 --> 00:26:51,880 into it. And I found harmony in the conversations I had with 483 00:26:51,880 --> 00:26:55,090 other people while making the series. Other people's breakfast 484 00:26:55,090 --> 00:26:58,060 habits seem to clash with how they eat and cook other meals 485 00:26:58,060 --> 00:27:01,780 just as mine do. Thea confessed to me that at the time of her 486 00:27:01,780 --> 00:27:04,930 speaking, she had never even written a breakfast recipe, 487 00:27:05,050 --> 00:27:07,930 though I am delighted to say that that is no longer the case, 488 00:27:07,960 --> 00:27:11,530 as she recently shared a recipe for breakfast, Peter on what's 489 00:27:11,590 --> 00:27:14,410 your cooking fear? In my honor, no less, which I'm thrilled 490 00:27:14,410 --> 00:27:19,690 about. Maybe I should rethink what I have for breakfast, but 491 00:27:19,690 --> 00:27:26,080 also, maybe I'm overthinking it. I think I want to leave you with 492 00:27:26,080 --> 00:27:29,470 Bettina whose approach to breakfast I think is the one I'm 493 00:27:29,470 --> 00:27:34,240 most want to emulate. I'm gonna let Bettina have the last word. 494 00:27:34,570 --> 00:27:39,700 Breakfast can be beautiful, elaborate, luxurious. But 495 00:27:39,700 --> 00:27:42,880 sometimes they can also just be an egg. 496 00:27:46,230 --> 00:27:48,090 Bettina Makalintal: So yeah, on the weekend, it's actually a 497 00:27:48,090 --> 00:27:51,990 little bit more simplified, if not a little bit more sort of 498 00:27:51,990 --> 00:27:55,830 like, like often we'll just make sort of like rice and an egg and 499 00:27:55,830 --> 00:27:58,380 like put a bunch of really good sauces on it. Yeah, I mean 500 00:27:58,380 --> 00:28:01,800 weirdly the like single most successful thing I ever posted 501 00:28:01,800 --> 00:28:06,990 on Tik Tok was was literally just like an egg on rice. It 502 00:28:07,020 --> 00:28:09,900 like literally just an egg on rice with I think like chili 503 00:28:09,900 --> 00:28:10,920 crisp at the end 504 00:28:18,610 --> 00:28:20,620 Lucy Dearlove: thanks so much for listening to this episode of 505 00:28:20,620 --> 00:28:24,010 Lecker. And thanks very much to all my guests who took the time 506 00:28:24,010 --> 00:28:27,580 to talk to me about and even in some cases cook me breakfast. 507 00:28:28,360 --> 00:28:30,910 Thanks to Bre Graham, whose cookbook Table for Two is out 508 00:28:30,910 --> 00:28:33,820 now. Thanks to Bettina Makalintal whose work you can 509 00:28:33,820 --> 00:28:37,840 find on Eater and on TikTok of course, thanks to Gurdeep Loyal 510 00:28:37,840 --> 00:28:41,080 whose book Mother Tongue is out now. Thanks to Dan Hancox and 511 00:28:41,080 --> 00:28:43,810 Dr. Kasia Tee who you can listen to regularly on the brilliant 512 00:28:43,810 --> 00:28:47,320 podcast Cursed Cbjects. Thanks to Thea Everett, you can 513 00:28:47,320 --> 00:28:49,480 subscribe to What's That You're Cooking, Thea? on 514 00:28:49,480 --> 00:28:53,110 substack...highly recommend you do. And finally thanks to Lara 515 00:28:53,110 --> 00:28:58,150 Lee, whose new book A Splash of Soy is out now. If you'd like to 516 00:28:58,150 --> 00:29:00,670 hear those longer conversations about breakfast with all of the 517 00:29:00,670 --> 00:29:03,790 people above, you can sign up as a paid subscriber to support 518 00:29:03,790 --> 00:29:06,850 lecker on Apple Podcasts, Patreon. And also now on 519 00:29:06,850 --> 00:29:10,420 substack. Links are in the show notes and any paid subscribers 520 00:29:10,420 --> 00:29:13,060 who are listening here. Thank you so much for your continued 521 00:29:13,060 --> 00:29:18,460 support. Music is by Kevin MacLeod at Incompetech I will be 522 00:29:18,460 --> 00:29:21,400 back in your feed with another episode very soon. Thanks for 523 00:29:21,400 --> 00:29:21,880 listening