September 14, 2025 • 40 mins
One of the most challenging parts of being an adult is trying to figure out what you're going to eat, three times a day, every day, when you're often too busy to make anything more substantial than beans on toast.
Regardless, we continue the mental battle every single day, trying to figure out a way to whip up something relatively healthy before the next sport drop off.
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Speaker 1 (00:05):
You're listening to the Weekend Collective podcast from News Talks
at Babe Yes Scar Show.
Speaker 2 (00:23):
Joe said, you don't want to do what now with who?
(00:44):
I don't need a pin drop or a text or not.
I ain't even coming out with you. You don't want
to show me y'all to get your present. Who must
be almighty because y'all ain't pick up when we started
and she believe was a friend like you said she was.
I want to pin like man, but I called you.
Speaker 3 (01:01):
Talk yes, Sad. Welcome back or welcome in.
Speaker 4 (01:09):
If you've just joined us for the Weekend Collective on
tim Beverage, don't.
Speaker 3 (01:13):
Forget this hour. We want your calls and I eight
one hundred and eighty ten eighty.
Speaker 4 (01:17):
We can text on nine two nine two, but we
love the calls, of course, because that's the nature of
the game of talk back. This is the Health Hub
and we're gonna have a chat about a lot of
the busy lives we lead and one of the biggest
hardest parts of being a grown up, and especially if
you've got kids and everything, if you're going to eat
three times a day every day, you know your busy lives.
You don't want to do the takeaways. Of course, let's
(01:37):
face it, times are tough and you don't want to
blow too much money. You want to have something more
than beans on toast. So yeah, it's that constant going battle.
I guess if you haven't got the routine as well,
maybe that's part of the magic, is working up a
sort of routine on how you can eat healthily when
you're busy managing picking up kids and dropping up pick
up ballet, sports, cricket.
Speaker 3 (01:58):
Whatever it is.
Speaker 4 (01:59):
So how do we stay healthy with our diets when
we're so busy? Anyway, that's that's the gig. And joining
us to discuss that is. She needs not much of
an introduction apart from the name, Alison Gofton.
Speaker 3 (02:12):
How are you?
Speaker 5 (02:13):
Hey, I'm really good. How are you.
Speaker 3 (02:15):
I'm very good, Nice to see you.
Speaker 6 (02:18):
Are you?
Speaker 3 (02:19):
Are you sort of have you been well? Actually? I
think probably the gig you did was food in the minute,
wasn't And that's right?
Speaker 5 (02:25):
So oh my god, keep up.
Speaker 4 (02:28):
No, but I mean going back at years and years
and years, but your name is associated with healthy eating, efficient,
busy lifestyles, all that sort of stuff, anyway, isn't it.
Speaker 5 (02:38):
What's your what it's associated with keeping it real in
the home.
Speaker 3 (02:42):
Okay, you put that better. I feel like I'm being
told off almost. I didn't quite get that right today.
Speaker 5 (02:48):
That's quite all right to me. Hey, what's one of
the big things as as for us to get our
head around when you're a mum and a dad and
you're all busy working and you've got kids at school.
Is it the food that you put on your plate
doesn't have to be what you're buying a cafe or
a restaurant. No, And I think we've lost I think
we've lost focus on that.
Speaker 4 (03:06):
I think that's a really good point because we have
all these master chefs and everyone created these masterpieces, and
you sort of think you've got to put something on
which is a lovely joe in these particular spices and herbs,
and it looks pretty and stuff, when in fact you
just sort of want to feed.
Speaker 5 (03:23):
What we need to do is nourish our bodies with good,
wholesome food. And if you want to play chef or
cafe cook, then you leave that for when you've got
a bit of time and you can really enjoy the kitchen,
maybe hang out with your kids with glass of wine
or a nice coffee and really have a player out.
And I think that the more pressure we put on
(03:45):
ourselves to create glamour on that plate after five o'clock, Look, honestly,
you're just layering the stress on an already busy day.
So home food is from the heart.
Speaker 4 (03:58):
Actually, I think that that probably nails a lot of it,
isn't it just lower you? I mean, I don't mean
lower your expectations either, because people might easily can confuse
that with just putting something a bit maybe overly basic.
You don't want to be having baked beans on toast
three nights a week, either, do you?
Speaker 3 (04:15):
Well not to mention the side effects some who's in.
Speaker 5 (04:17):
A flat and christ which will probably quite like his
baked beans on toast. But do you know what, I
think that in amongst all the people that have come
to help us, such as the food bag people, and
I mean all of them. Yeah, when they give you
the recipe and it's got ingredients for the main part,
ingredients for the salad, then it's got ingredients for the dressing,
(04:38):
and there's a whole packet grouping of spices to season
the meat. I think we've lost track of actually how
often you need to do that, and so it's helping
to raise or helping to increase a stress and a
standard level that actually I strongly don't believe you need
in a home.
Speaker 4 (04:57):
Gosh, I can't tell you how much I agree with you,
and I think you've hit on something and that in
a way. I mean again, I don't want to Those
products are very useful for people who you know, but
it does almost create a dependency that you need us
to put. In fact, almost wonder if that's part of
the business plan that we will put together all these
spices and ingredients. And it sort of makes you think
(05:20):
I couldn't possibly be bothered or be able to do
this on my own, and I'd have to have such
a full spice pantry. And I think it's almost creating
a need as opposed to you know what, why don't
you get some spuds, some broccoli, you know, a few
sausages or some sort of cut of meat. Maybe make
a little bit of an effort for a casse roll
or something, but just go easy on yourself.
Speaker 5 (05:44):
Well, there's a couple of things there that I think
I can talk about. One is just recently here in
Cambridge at our local fantastic butchery the Holy Cow. I
was talking to the boys, the butchers, about how they
are now the answer for the housewife that comes in
answer for the cock boy, girl whatever, and that houseperson
(06:05):
have prepared foods ready to go on. And so we
started with the chicken. Why we started with the chicken?
I went, why, you can do this and you can
do that, and you can present it up like this,
and they went, no, we can't. And they went, oh
why and they said, because nobody wants whole chickens, Allison,
and they're looking at taking whole chickens out of their
butchery because we just want to buy it with the
(06:28):
chicken breast. We don't want to buy it with the bone,
and we don't want to buy it with the skin on.
But you're going to go and put oil into the
pan and then you're going to kind of put your
chicken breast in when you could have actually just used
the skin anyway as the sealant. But let's not go there.
And so we have become and the word is not lazy,
but we are now taking convenience to an extent that
(06:50):
I think we have completely forgotten how much it is
costing you for that convenience, And that's a really important
point to know that the more the produce or the
protein that you buy is prepared for you, the higher
the cost per kilogram it will be. And I think
(07:10):
we've got two used to buying it already prepared and diced,
and then we complain about the price of food.
Speaker 4 (07:16):
Actually, I think also with just on the chicken front,
I think there'd be a lot of people who go
I'm not sure, actually can't mean what. I haven't been
shopping for a roast for a whole chicken myself recently,
but I imagine people look at it and go off
for another three or four dollars. I can get one
that's cooked already so that they're paying for They look
at and they go, well, I have to stick in
(07:37):
the oven for such and such are a few extra bucks.
I can just buy one ready done. But of course
they're missing out on the opportunity to add the vegetables
and do the full roast and all that wonderful stuff.
Speaker 5 (07:47):
Oh God, I'm hungry going with that, and ours our
necessity for making it even faster. There are a couple
of things. One, we've reprioritized our time considerably and what
is really important. I shouldn't take you much longer than
thirty minutes to put a meal together, to put it
on to your table. That's not an awful lot of
(08:07):
time at the end of the night to garner something
together to put it together. When you're talking about your
spuds and your sausages and those kinds of things, there's
still a lot of people out there that rely on
sausages for a family meal every night. That's really important.
What we're doing is we are losing track of skills.
(08:27):
We're getting rid of those skills, and so we are
losing the opportunity to make the most of all the
things that you can buy inexpensively and cook with them.
And we are buying the salad bag. Well, I think
you should just ditch your salad bags in winter. Look, honestly,
they are the thing that I cannot believe everybody has
(08:47):
to buy salad in a bag a The price is
exorbitant if you put it to a per kilogram price.
But also it's winter, a frozen peace.
Speaker 4 (09:00):
We'll rock with the seasons as well. Unless you a
frozen peas. I've got it, and I think that they've
got a bit of a bad rap nutritionally that peas
all there a little bit high, and so they're not
as quite as nutritious as broccoli or something.
Speaker 3 (09:12):
But oh god, I love it the old peas, potato
and gravy. Please thank you what.
Speaker 5 (09:17):
Our frozen vegetables, our easy way, are a very good
way for many families who are putting that budget together
every night to add vegetables to the plate. And the
same goes for frozen corn. One of the big tricks
is to learn how to cook it properly, and that
is you don't flood it with water in your saucepit.
(09:38):
You just need a few tablespoons of water I'm just
going to put over.
Speaker 3 (09:41):
Are we talking about here? Which one which frozen vegetables.
Speaker 5 (09:46):
Don't flood them with water just going to make them soggy,
or the other thing to do. The best way to
cook them is to pop them in one day in
a dish and microwave them and that will hold on
to the nutrients and then you don't overcook them. So
some of these things, as we've gone for easy, as
we've gone for making it quick, as we've gone for
adding extra sauces, extra flavorings, we've also added in an
(10:10):
enormous amount of cost to that weekly you know budget
that we've got to hang out. And when I was
a kid, oh God help me, when I was a kid,
she says, we only had a couple of saucepans in
my mother's kitchen, and so the carrot's went in first,
and then you had some kind of a kind of
strainery thing that said on top, and then the broccoli
(10:31):
renen on top. You only used one saucepan.
Speaker 3 (10:34):
Yeah, the steam it was quite efficient. Yeah. Actually, we'd
love your.
Speaker 4 (10:39):
Cause on this because have you one? It could be
a confession as to have you lost your way when
it comes to cooking? Is there something about the modern
sort of the master chefs and the food in the
bag and all these sophisticated recipes which put you off
making your own decisions on simple foods. But if you are,
you know, king or queen of your kitchen doing the
(11:00):
simple foods, what are they?
Speaker 6 (11:01):
I've got it.
Speaker 4 (11:01):
My wife will hate me, not hate me for this,
because I don't really talk about it. But this afternoon, Allison,
she's putting together about three or four meals. She'll be
making a soup, she'll be making a bolonnaise, or something,
and maybe some sort of spicy chicken or something, and
basically they go into the fridge and that's my job
(11:24):
is to do the other bits that go with it
during the course of the week.
Speaker 5 (11:27):
And we do tend to do that as well. And
I still have one child at home who's a very
big sports girl, and so what I do to make
sure that there's always a snack in the fridge for
her is I have by the pasta rice is another one.
There's always potatoes, and those things are cooked up in
a container in the fridge, and my kids will just
have a hot bowl. We'll get the pasta out. Yeah,
(11:51):
they heat it up with a good knobber butter, yes
I'm allowed to say butter, the sprinkling of salt, and
that will be there after school. Snack. Now, it's inexpensive,
it's hearty, it's filling, and you just boil up a
large pot of macaroni and it just does you for
the whole week. And any potatoes can be fried up.
Everybody loves fried potatoes. Got a nice crispy bottom on them,
(12:12):
turn them upside down, throw on some tomato sauce. Honestly,
that's a meal after school. You're in a hurry. I
think that we kind of figure sometimes that those hurried
snacks have to be bought in a packet. Then they
just be simple, keep it simple, keep it cheap, because
you've got to make that budget stretch.
Speaker 4 (12:33):
Actually was it a conference which is completely unrelated to this.
It was a surveyors but they had a guy Lacebured definitely,
who was This will sound You'll be wondering where on
earth I'm going with this, But he's the anti terrorist
sort of negotiated guy. But he was talking about anxiety
and anxiety and things. But actually this is a very
(12:54):
long winded way of getting around to it. But he
talked about how we need to do there's part of
our brains which need to do something sort of spiritual.
He doesn't he didn't mean religion. He said ritually. It
could be as something as simple as as taking time
to make your own bread or to cook a meal,
and to do things organically. And as he said it,
(13:14):
I thought, God, how many of us have lost sight
of the fact that that's the other side of it.
That and the trendy expression which I sort of loathe,
is mindfulness. But it's just and I can see you
screwing your face up with that too.
Speaker 5 (13:31):
It used to be something we had to do, but
now they had to cook a meal.
Speaker 4 (13:34):
But what I mean is it's just set yourself some
time to cook a meal, and you'll probably find that
as a result of clearing your mind and just focusing
on that simple task and getting it done. I mean,
it's there are other sort of mental benefits just to
the process of cooking a meal.
Speaker 5 (13:52):
We have said this for as long as I've been
a cook, and I started as an apprentice when I
was seventeen, for goddness sake, and we have constantly tried
to keep people cooking in a kitchen. And we've done
it because we've tried to show them that they can
do it in less time, that it keeps a family together,
it keeps the skills going. But what it does do
is it actually takes your mind off the stress of
(14:15):
the day and try and keep it simple, because actually
there's an awful lot When the kids put down their
knife and fork and go that was great month and
it was something really simple, then that's kind of quite
a joyous moment. And then the things that makes the
memories that you bag for life.
Speaker 4 (14:32):
Yeah, I agree, I bake sourdough and things, and I
know part of the reason I do it, well, it's
nothing like you know, seeing your kids go on that
was delicious day, kind of have another slice or something.
Speaker 3 (14:42):
It's such a simple pleasure, but it's you know, we're brilliant.
Speaker 5 (14:47):
We love sausages in our house. Sausages to become another
cut of meat, really, haven't they? And lovely? In part
this is because our butchers are struggling to sell you.
The cuts of meat that you would have used to
make a casserole a casserole can be put in the
crop pod. I mean, they were once upon a time,
big thing that you had in your house. But you
(15:07):
can also cook them in a microwave. You can put
them in the oven while you're doing other things. But
people won't buy these cuts of meat anymore, like they
don't know what to do with They love sausages, all
those things, and so these cuts are being turned into sausages. Well,
you will pay the price for that because they need
to be. You know, there is time involved in creating
those things. But I think that the flavor that you
(15:30):
can get from quality sausages and the taste, you know,
they're so easy, and I guess burn them.
Speaker 3 (15:37):
There's a bit of a.
Speaker 5 (15:38):
Stick around them. Put them in the oven, you're away.
Speaker 4 (15:40):
There's a bit of a question mark about sausages because
you get the really nice gourmet ones. But I think
that one of the one of the resistance points for
people is you don't know what's in them.
Speaker 5 (15:49):
Oh please, no, no, I'm saying no.
Speaker 7 (15:52):
People.
Speaker 4 (15:53):
People would say, oh, that's just all the sweepings off
the floor and all the fat and stuff.
Speaker 5 (15:57):
Well it's not so. I no.
Speaker 4 (15:58):
I mentioned that to you as a challenge for you
to correct that point of view, as I can see
that and gofen like term.
Speaker 3 (16:06):
What do you say there? You go tell us about
the sausage sausages.
Speaker 5 (16:11):
I can't tell you off the top of my head
what the percentage of fat. And but in order the least,
when we take fat off our meat, when we take
the fat away from any of our meat, the meat
becomes it can become quite dry. Doesn't matter if you're
going to roast something. It doesn't matter if you're going
to pan fry it. If there is no fat, intramuscular fat,
(16:32):
if there's no fat on the outside like the chicken skin,
whatever there is you are going to lose some tenderness
because the fat helps go through the fibers of the
meat to control tenderness. So there is fat in your sausage.
That is to ensure that the meat that goes into
it when it's cooked, it's not like a piece of
flu leather when it's finished. So the idea, the big
(16:54):
tip is to buy pork sausages, not pork flavored sausages.
Now they are the ones that have the higher percentage
of meat and they will get you more nutrition. So
just anything that says it's flavored or flavored, be flavored.
They're usually ones that are made of not the highest
(17:15):
quality meats.
Speaker 4 (17:16):
Okay, just before we go to the break, because I
always think if there's a bit of extra fact in
your sausages, if you're barbecue them and you've given them
a couple of precks, then if there's too much and
there there'll be a bit that.
Speaker 5 (17:25):
Of the juices. Nor no, no, never let a man
loose on a barbecue with a barbecue fork. That's just
a no. Girls. No, I did a set of tongs
and a flipper. It's all boys are allowed, ok, sib
and all the juice comes out.
Speaker 3 (17:45):
Just say no, I'm glad.
Speaker 4 (17:46):
I'm glad you're down the line on Zoom because I
think if if you're in the studio, you might have given.
Speaker 7 (17:50):
Me a.
Speaker 3 (17:53):
Capital my head corp. Anyway, Hey, we want.
Speaker 4 (17:59):
To hear from you about what's your go to? What's
your go to when it comes to creating simple, nutritious meals.
But do you agree with Allison as I do, that
we've made cooking too hard. It's not actually that hard.
We've made it too unattainable with all of these programs
about cooking and these amazing meals and people have only
been cooking a few years and their master Chef and
all that.
Speaker 3 (18:18):
Have we made it too hard? And if we have
what are your go to meals?
Speaker 4 (18:21):
Which you'd recommend, because we're going to dig into that
with Allison Gofton and just a moment as well. By
the way, before we go to the break, you can
always go and check out Alison Gofton's website which is
Allison Gofton with two l's and a y Allisongofton dot
co dot NZ. Truckloads of recipes in there as well.
But we'll be back with more calls and just to
take Newstalks dB.
Speaker 3 (18:41):
Yes, News Talks.
Speaker 6 (18:42):
He be.
Speaker 4 (18:42):
We're with Allison Gofton and we're talking about eating healthily
in a busy lifestyle and it doesn't need to be
as hard as.
Speaker 3 (18:48):
Some might make out. Taking your calls as well at
eight one hundred and eighty ten eighty.
Speaker 6 (18:52):
Calvin, Hello, very good afternoon to you, Tim and Alison
offirsh All. On the packet of sausages, the label tells
you what the ingredients are in it. A lot of
your bother reading these things. But I've always liked the
taste of potatoes as such, an Couli flour and carrots
(19:14):
and their individual taste. So when you mentioned about simplicity
meal there for eighty four year old bachelor, I like
just one pot and in it I put the cut
up potato a cup of potatoes, skin on still, and
then when they sort of half half cooked, a cut
up piece of I've got onto the green colored Couli
(19:37):
flair lately. Yeah, a bit sweet and not quite so smelly,
like a hybrid.
Speaker 3 (19:43):
Between broccoli and coliflair.
Speaker 6 (19:45):
And that's sort of well, there's a green it's a
green colored Coulie flair. There's a couli flare anyway, nothing
to do with broccoli anyway. So I like that. So
put that on in the pot. When the potatoes are
half cooked, put the Couli flair in, excuse me, and
then on top of all of that, put in two eggs.
Sill any shell with the lid I can covering it. Yep, yep.
(20:07):
And so when it's all cooked and get it out,
you got potatoes, Colie flour, and then Shelley all eggs
and you got your protein there. So that's also for me.
That's simplicity. One pot, no mucking around, and I could everything.
Speaker 3 (20:24):
Allison, what do you reckon?
Speaker 4 (20:28):
Well?
Speaker 5 (20:28):
One of the things I just have to say to
Calvin as how thank you for bringing up the egg.
I mean, the egg is just a power pack of protein.
It's the meal to go. You can cook it up
and leave it in the shell and the kids can
take it. We would have called that a picnic egg
when I was a kid, and you got to take
it to school and dip it in a salt and
pepper pot that your mother might have given you. You
(20:51):
can poach an egg and you can put it on
top of mashed potatoes. You can poach an egg and
put it on top of baked potato. You can put
it on your pancakes. Break because if I think we
often forget the egg is just simply wonderful for protein.
And one of my favorites is keggerie. I don't know
if you.
Speaker 3 (21:12):
My egg and it's an.
Speaker 5 (21:14):
Indian rice se you just cook up a pillaf rice,
or if you haven't got time to do that, which
is when you cook the rice in the oil and
you add in the stock, you can just boil rice.
IK why people get so worried about it. Rice needs
to swim in water like pasta. Let's just swim. It's
a lots of water. Eleven minutes, drain done, and then
you can throw in some well, cook up a little
(21:37):
onion and garlic with some curry powder. Don't need to
have all those favorite famous curry sauces, but just curry powder,
and then you can toss that through your rice and
into that you can add in herbs or they would
have had a smoked fish in an original caagerie or
hard boiled eggs.
Speaker 3 (21:55):
It's fabulous good stuff. Anything to add before.
Speaker 6 (21:58):
We go, Calvin Well, I was just going to say,
an absolute freshly made egg sandwich.
Speaker 4 (22:05):
Actually, it's probably something that's diminished from kids lunches, isn't
it The old egg sandwhich is for me. It was
an absolute staple with a little bit of curry powder.
Speaker 3 (22:13):
Maybe it was keadchery.
Speaker 4 (22:15):
By the way, Allison, was that something that the Indians
that India adapted for the British palette, wasn't It was
sort of like an invented Indian dish for the colonizers.
Speaker 5 (22:25):
I guess yeah. The Bretz took it back to England
from India. They couldn't quite get all the ingredients that
you would have had out there in the days of
the Raj and they kind of turned and twisted it.
I like to cook my pillaff rice with some coconut
milk and put in like a Thai curry base to it.
And then so you cook it up with some coconut
(22:45):
milk or coconut cemon rice and water, and then into
that you can put in your eggs and your vegetables
and you get this delicious Thai coconut kind of kenchery.
My kids just loved it. It wasn't that difficult to make.
It is just a case of rice.
Speaker 4 (23:02):
Just before we go to the next caller, that I
was going to mention one of my colleagues, Jim Snedden,
has a superpower, which is he he always turns up
on a Sunday night with his meal ready to go
because he's working through the evening. And it always looks simple,
and it always looks phenomenally delicious. And I think, I
look at it and I go, then we'd be people go,
where do you start learning to cook? Where would you
(23:23):
start learning to cook just simple, appetizing food.
Speaker 5 (23:27):
Well, here's my big, my big moan. And while we've
got Eric Stanford redesigning the entire school curriculum, I hope
she's listening. We took out the dreary sounding subject of
home science a long time ago in this country. Now
you might not have liked the name of it, but
it was about learning basic girl so that when you
left school you could cook for yourself. So you learned
(23:51):
how to cook rice, you learned how to cook mints,
you learned how to cook eggs. You knew the basics
and from that you experimented. But we don't teach anybody
this anymore. And we're probably two generations now from when
we used to teach you food at school and so
more and more kids and young people are buying those
prepared foods at the extra cost because they do not
(24:14):
have the skills to work out how to take a
potato and an onion intended into something for dinner.
Speaker 4 (24:20):
Probably a good thing for any parent would be make
sure their first meal your child cooks is not after
they've left home. Get them involved in cooking, you know,
in the kitchen two or three years before that.
Speaker 5 (24:30):
Make a mess.
Speaker 4 (24:31):
Yeah, absolutely, Hey, list, we're going to get stuck into
some more calls. Got lots of text to get to
as well.
Speaker 7 (24:38):
David, Hello, Hello, Yes, I'm here. Hell Hi, Calvin and Allison.
Speaker 3 (24:45):
It's Tim and Allison. Actually Calvin was a called ok.
Speaker 7 (24:49):
Yeah, Calvin had quite a lot of good points, you know,
whenever I'm on the road. In the eggs sandwiches, that's
just a staple. It's delicious.
Speaker 6 (24:59):
But I've got a.
Speaker 7 (25:01):
Just it's only a three ingredient meal which I've made
for my children since they were very young, and it's
so simple and so delicious, and so it involves rice,
so it can be left over rice. And for most
households these days, yeah, cooked rice has a rice cooker,
(25:22):
or even the boar methods of rice and you heat
that up, chop some an eye like the regal smoked salmon,
and you can get the little one hundred grand packets
and it's actually not that expensive. So litt one hundred
grand packets. You chop that up and as Alis said before,
micro ros and peas and that's all it is. And
(25:44):
you mix those three ingredients together, so you've got your protein,
you've got a bit of vitamins and minerals, and you've
got your carbs and it's just only three ingredients. It's
absolutely delicious. I mean, you can put some crap pepper
on top, or a bit of a special sauce sauce
or whatever. But it's so easy you can make it
in an instant.
Speaker 3 (26:05):
That's great.
Speaker 4 (26:05):
Hey, well we keep moving, Dave, because we got a
lot of calls that reminds me of the pasta and
a bit of tuner and a bit of mayonnaise and
a few you know, a bit of salt and pepper
and maybe chives or something, I don't know.
Speaker 5 (26:15):
Those basics and the fridge cooked up at the beginning
of the week and you've got to go to start
with immediately for the next meal.
Speaker 4 (26:22):
Yeah, right, let's take some more call well, by the way,
quickly chicken stock. Now that was one where you know
you do get cubes of different things where you can
just have a quick chicken stock if you with pop,
which is probably not really chicken anyway, Should you really
make your own chicken stock, because that does I mean
it's it takes a little bit of time.
Speaker 3 (26:41):
Doesn't it.
Speaker 5 (26:41):
And now now getting carried away to it's like being
the man with a fork on the barbe you're getting
carried away. Now I'd love to tell everybody how fabulous
it is to make chicken stock. You now have to
buy the carcasses because everybody sells them. And yes, you
can get your drumsticks and your chicken wings next to
nothing to make your chicken stock. But I don't think
people have got a lot of time. And when I
(27:03):
think about people, I think about people in a city
who are both working, who both need tips to go.
I would love to tell you to make chicken stock
and turn it into soap or to habita.
Speaker 3 (27:13):
I just use a cube mass or cube or something.
Speaker 5 (27:16):
It would be nice. But we probably did it twenty
years ago. But today I'm not sure if people have
got the time yeah.
Speaker 4 (27:24):
No, That's why I mentioned it because it sounds simple
and organic. But it is a bit of a time,
you know, it takes a bit of time.
Speaker 5 (27:30):
And so is it okay to use make the resulto
to entertain your mother in law? To be you go
for it, otherwise I think I'd find a shortcut.
Speaker 3 (27:39):
Okay, good stuff. I actually do make a sort of resulta,
but I do use.
Speaker 4 (27:42):
I cheat with the chicken cube and it's delicious because
the charita what can you say, charia? A bit of
that throw that in m Melissa, Hello.
Speaker 8 (27:53):
Oh fiekay?
Speaker 5 (27:54):
You going good?
Speaker 8 (27:56):
So I'm I'm a mom forty two and I had
the best copy my mother and she tought us out
all three kids to put to bake and O hakes
we were like nine years old, so he's to roast
and sinners that cancer. Give me that for my family.
Now I'm teaching my daughters and we're busy, and we
(28:19):
always make our go tos Shepherd's pie, which happened. We
make nacho's. It's just that bunt pan sort of recipe.
But I always have some puff pastry. My mum always
had puff pastry. You always just to be put the
puff pastry and new freezer, and we make you know,
(28:41):
for the Shepherd's pie, I have no potatoes. We were
put pastry on top of that, and I use toff
pastry to make desserts, and there's left over apples and
curry like bellows. We always make curry, or we always
have rice for the bridge. You can do so much
for this fried rice. The next day, puck as overtook
(29:03):
with peas and onions and fry.
Speaker 5 (29:05):
That up with a bit of.
Speaker 3 (29:08):
Yeah sounds it sounds good, Allison.
Speaker 5 (29:11):
It sounds absolutely fabulous, Melissa, And I love that you
said that you had puff pastry sheets, because somehow the pastry,
the pot of pastry has been given a bit of
a bad rap in the last few years for having
you know, extra calories. But a piece of puff pastry
on top of it leftover casserov from last night just
takes it to a new level. All of a sudden,
(29:32):
you've got, you know, a gorgeous pie. So making the
most of your freezer is really important for busy people.
And into that freezer you've got all the left don't
throw your leftovers out, not even your mashed potatoes. They
freeze up fabulously and you can make an instant mill
if you've got a freezer and a microwave and just
(29:52):
a little bit of kind of like, oh, I can
do this with that and have a little bit of
a play around.
Speaker 3 (29:57):
Yeah.
Speaker 5 (29:58):
So I love that Melissa's doing that, and that's a
great idea.
Speaker 3 (30:00):
Good stuff. Thanks for you can, Melissa.
Speaker 4 (30:02):
We'll take more cause in just a moment, time flying
it's twenty to five News Talks. He'd be yes, welcome back.
Speaker 3 (30:07):
We are with.
Speaker 4 (30:07):
Allison Gofton talking about well, just easier eating and cooking,
and let's have a chat with our jan's disappeared. Let's
go to Chris Gooday, Oh is it me?
Speaker 3 (30:19):
Yeah?
Speaker 9 (30:20):
How are you going?
Speaker 3 (30:21):
Good?
Speaker 9 (30:24):
Well, what I was ringing about was I'm actually retired
and quite often when you're cooking, you have to go
and buy like a whole cabbage or a half cabbage,
and you know, you really need to think two or
three days ahead. You know, you can't just sit there
and cook something on the day. You really need to
(30:46):
say what am I going to do with the rest
of the cabbage for the rest of the vegetables. And
I think that's very important because you just wasted.
Speaker 4 (30:55):
Well, that's one of the things that people of though,
is that they don't want to think here, they just
want to do something instantly.
Speaker 9 (31:03):
Well that's not not sensible if you if you're going
to pay for eight dollars for a cabbage, are you
going to just waste that? But we did, my wife
eight dollars cabbage and I said, well, why did you
get half four dollars? Oh no, I We'll use it.
And I had to use it, so you know, I
(31:24):
made plans to use it. And I think that's very
important that you use the food that you've got and
don't waste the money. If you're not, you can just
put it in a stock.
Speaker 3 (31:36):
Yeah, cabbage is underrated, actually, I think, isn't it? What
do you reckon? Ellison?
Speaker 5 (31:41):
I love cabbage.
Speaker 10 (31:43):
Do you know?
Speaker 5 (31:43):
One of my kid's favorite ways to have cabbage, and
we had this would be every week in winter is
to have braised cabbage. And we used to cook this
when I was an apprentice. So it's phenomenally old because
you know, not exactly young anymore. But what you do
is you take a little bit if onion, don't have
tap very much, well maybe even not any but you
neat butter, a couple of rushes of bacon and then
(32:04):
you cook that until it's all nice and soft, maybe
with a little bit of garlic. Right, So you make
this nice grated carrot, cook that in the butter until
it's soften, and then nutmeg or mace. Yeah, just beautiful
season sliced cabbage on top, put lid on top, and
then it just steams away and then you toss it
and turn it. And my kids love it and they'll
(32:27):
eat it and they'll just have it reheated in a bowl.
It's delicious, just quickly I made.
Speaker 4 (32:33):
I'm not sure, hey, you feel what about making your
own preserves. I made my own marmalade for the first
time a few weeks ago, and I can't tell you
how smug I felt about something that's kind of easy
once you worked out what that magic point is where
it's you know.
Speaker 3 (32:48):
But god, it was satisfying. It wasn't hard at all.
Speaker 5 (32:51):
I love marmalade, and one of my favorite ways to
make marmalade is to make it with navel oranges, because
normally mammalade is made with a bitter.
Speaker 3 (32:59):
Valencia grapefruit or lemon or something too.
Speaker 5 (33:02):
That's a traditional one grapefruit, lemon, but on my website,
you'll find a lovely recipiense called Missus Dilga's Marmalade. And
it was my mother's next door neighbor, and she would
make this marmalade every year. And you only need three
naval oranges and a bit of water and sugar in
literally thirty minutes and it's made, and it is divine,
it's delicious. And the other thing I'm making at the moment,
(33:23):
because we can talk citrus froats, is lemon cello. Oh.
I've got bottles of it lined up from the lemons
off my tree for about four weeks time, when I
can convert it from just macerating lemons and alcohol into
lemon cello.
Speaker 4 (33:40):
Well, sounds like a good, good idea to call pass
Cambridge next time I'm heading south. Anyway, Look, let's go
to where are we at to?
Speaker 3 (33:49):
Jan? Hello?
Speaker 10 (33:50):
Oh gosh, it was loud.
Speaker 5 (33:54):
Hi, Hi, jan.
Speaker 10 (33:59):
Elisondy you realize you're yelling.
Speaker 4 (34:02):
I think you need to turn down your turned down
your volume is probably the way to go. Jan, Well, anyway,
what did you want to say?
Speaker 10 (34:11):
Well, Calvin, I hope you're still listening. You should never
ever boil the egg in the mongst your vegetables. Why
not shell gives off poison, will make you sick.
Speaker 4 (34:28):
Yeah, I haven't heard that one before jan In fact,
I'm going to say I don't think that's right.
Speaker 3 (34:35):
Just just a wild guess. Anyway, Umm, hello eating, How
let's go for a few of the texts.
Speaker 4 (34:43):
Actually, one person just says tim, the problem is that
pandering to the myth that cooking is hard or time Sorry,
the problem is pandering to the myth that cooking is
hard or time consuming. Many busy people waste time scrolling
nonsense after their takeaways.
Speaker 3 (34:57):
Well, yeah, hey, macaroni cheese. See that to me.
Speaker 4 (35:04):
Gotta be one of my favorite childhood things.
Speaker 3 (35:07):
Everything.
Speaker 5 (35:08):
One of the things which we haven't got around to
talking about actually is a good white sauce. Love a
white sauce, love a besher melt. It's a real it's
not a scale that, it's not something that's really difficult
to learn. But flour and butter cooked into a nice
what we call a roue. There's your French word, melt.
The butter add sufficient flour to make it into kind
(35:30):
of like a paste, not too dry, let it cook
a bit of a bubble. Going on to birch. The first,
the starch granules in the flour. Put in your milk.
Add sufficient milk to get that lovely sauce, and throw
in some cheese. Put in some onion if you want to,
add in some parsley, do whatever. But a white sauce
(35:51):
can go over couliflower, broccoli, make your macaroni cheese. It
can make put the coliflour and the macaroni cheese together.
You can make a get some canned smoke fish and
make a fish pie. Learning how to make a white
sauce is really one of the key elements of making
life a bit simple in the kitchen, because it's just
so easy from then on in.
Speaker 4 (36:13):
Actually, it does make something basics look very flash with
very little effort, doesn't it.
Speaker 5 (36:18):
And then you cook up your pumpkin with a bit
of that walk that stock, you pure that up, add
in some of that beshmel or white sauce, and you've
got yourself a creamy pumpkin soup, very simple. Lots of
variations on a theme.
Speaker 3 (36:32):
There got one quick.
Speaker 4 (36:33):
Text here, Allison, which you could almost do a bit
of talk back just about this issue whether you're okay
to cheat your children on what they're eating. This person says,
one of my children doesn't like fish, but he does
love my chicken pasta surprise, And yes, the surprise is
it's not chicken.
Speaker 5 (36:52):
I just don't give them too much information. It's just
to what you need to know, basis, when you're feeding
your children.
Speaker 3 (36:59):
Yeah, you know a bit of mushrooms and your beef valentine.
Speaker 5 (37:03):
But I put them in the I put them in
the bowl the whole time, and it does take a
few mouthfuls before they go You've done it again, haven't
your mouth?
Speaker 4 (37:11):
Yeah, the old hiding the celery and the carrots and
and the bolon as sauce and all that. I think
it could be part of a rest genuine recipe. By
the way, but we're going to have to take another
quick break. We'll be back with Alison Goftin in just
a moment. It's ten to five. Yes, talking cooking with
Allison Gofton in terms of simple meals. Hey, Allison, of
course I've been on your website a little bit, and
I will confess I was googling how to make basic
(37:33):
chicken stock, just because I'm.
Speaker 3 (37:34):
A blutton for punishment.
Speaker 4 (37:35):
But what would the if people are going to go
to your website and just pick up two or three
recipes to get them started on some simple healthy cooking.
Is there anything that comes to mind off the top
of your head, I think.
Speaker 5 (37:49):
If you want to do some really simple healthy things,
I think one of the things I'd start with is
kind of like, there's a lamb shoulder chop recipe on there.
I'd have don't have a Google for it, and look
on the seats. My daughter's favorite. It's a food in
a minute favorite lamb shoulder chops, pan fry, little onion, carrot,
can of tomato, soap, parsnips. They bring sweetness like nothing else.
(38:12):
Poaching in the oven, just delicious. That's really simple. So
I'd find something like that. The other thing I would
look for would be that white sauce. That's really really
important to do that. And then you know what, I'd
hunt out a pudding because can I tell you that
I believe quite strongly that if you've got young children
(38:33):
in your house, are pudding a dessert, it's something that's
really fulfilling and wonderful for them to have at the
end of the milk. Now, if we could just go
back a little bit in time, we've had milk puddings forever.
We made milk puddings so that milk didn't go off.
You you couldn't put it in a fridge because you
didn't have a bloody you don'd say they didn't have
(38:53):
a fridge fridges. So women made milk puddings to keep
the milk. And then we went from milk, and then
we got an ice credit because we've got a freezer
in our fridge. Guys. So I'm a great believer in
bringing in that dairy, that calcier, a little bit of
sweetness that just finishes off the meal and makes us
(39:14):
feel satiated. So I'd go check out the self sourcing
chocolate pudding.
Speaker 3 (39:18):
God, whatever happened to swet pudding? Whatever happened to sewet pudding? Ah,
that was?
Speaker 5 (39:23):
I can get s it at my butcher shop for
my Christmas minths, which I make every year. It is
a kind of standard, but it is one of those things.
I think we've lost the flavor for the for the
beef sewet, But of course once it was, you kept
the fat from the roast to recook things in. You
know your mother did, I am going back before my
(39:45):
mother's time. Yeah, but I think we've lost a flavor
for it now It's probably used in other things.
Speaker 4 (39:51):
I just I love the fact that you brought back
the word pudding there because you know, I'm waiting for
a restaurant to decide it's trendy to use that again.
You'd have the mains and then putting. I'd be like,
I'm definitely having pudding whatever it is. But Allison, we've
run out of time. We could have we could have
gone for a long time. But we look forward to
talking with you again. But at Allison Gofton. That's two
l's and a y dot co dot nz Allison, it's
(40:14):
been a ball chatting to about the stuff.
Speaker 3 (40:15):
We look forward to next time.
Speaker 5 (40:17):
Lovely, thank you for having me on.
Speaker 4 (40:18):
Bye cheers and well, by the way, if you missed
any of there some gems there from Allison. Just remember though,
keep it nice and simple. Cooking doesn't have to be
that hard. Go to Allison's website Allison Goofton dot co.
Speaker 3 (40:29):
Do at end zid. We'll be back next with smart Money.
Speaker 4 (40:32):
Rupert Carlo and is with us and one of the
things we're gonna talk about is researching investments in the
Age of AI among other Things back soon.
Speaker 1 (40:42):
For more from the Weekend Collective, listen live to News
Talk zid BE weekends from three pm, or follow the
podcast on iHeartRadio
You're listening to the Weekend Collective podcast from News Talks
at Babe Yes Scar Show.
Speaker 2 (00:23):
Joe said, you don't want to do what now with who?
(00:44):
I don't need a pin drop or a text or not.
I ain't even coming out with you. You don't want
to show me y'all to get your present. Who must
be almighty because y'all ain't pick up when we started
and she believe was a friend like you said she was.
I want to pin like man, but I called you.
Speaker 3 (01:01):
Talk yes, Sad. Welcome back or welcome in.
Speaker 4 (01:09):
If you've just joined us for the Weekend Collective on
tim Beverage, don't.
Speaker 3 (01:13):
Forget this hour. We want your calls and I eight
one hundred and eighty ten eighty.
Speaker 4 (01:17):
We can text on nine two nine two, but we
love the calls, of course, because that's the nature of
the game of talk back. This is the Health Hub
and we're gonna have a chat about a lot of
the busy lives we lead and one of the biggest
hardest parts of being a grown up, and especially if
you've got kids and everything, if you're going to eat
three times a day every day, you know your busy lives.
You don't want to do the takeaways. Of course, let's
(01:37):
face it, times are tough and you don't want to
blow too much money. You want to have something more
than beans on toast. So yeah, it's that constant going battle.
I guess if you haven't got the routine as well,
maybe that's part of the magic, is working up a
sort of routine on how you can eat healthily when
you're busy managing picking up kids and dropping up pick
up ballet, sports, cricket.
Speaker 3 (01:58):
Whatever it is.
Speaker 4 (01:59):
So how do we stay healthy with our diets when
we're so busy? Anyway, that's that's the gig. And joining
us to discuss that is. She needs not much of
an introduction apart from the name, Alison Gofton.
Speaker 3 (02:12):
How are you?
Speaker 5 (02:13):
Hey, I'm really good. How are you.
Speaker 3 (02:15):
I'm very good, Nice to see you.
Speaker 6 (02:18):
Are you?
Speaker 3 (02:19):
Are you sort of have you been well? Actually? I
think probably the gig you did was food in the minute,
wasn't And that's right?
Speaker 5 (02:25):
So oh my god, keep up.
Speaker 4 (02:28):
No, but I mean going back at years and years
and years, but your name is associated with healthy eating, efficient,
busy lifestyles, all that sort of stuff, anyway, isn't it.
Speaker 5 (02:38):
What's your what it's associated with keeping it real in
the home.
Speaker 3 (02:42):
Okay, you put that better. I feel like I'm being
told off almost. I didn't quite get that right today.
Speaker 5 (02:48):
That's quite all right to me. Hey, what's one of
the big things as as for us to get our
head around when you're a mum and a dad and
you're all busy working and you've got kids at school.
Is it the food that you put on your plate
doesn't have to be what you're buying a cafe or
a restaurant. No, And I think we've lost I think
we've lost focus on that.
Speaker 4 (03:06):
I think that's a really good point because we have
all these master chefs and everyone created these masterpieces, and
you sort of think you've got to put something on
which is a lovely joe in these particular spices and herbs,
and it looks pretty and stuff, when in fact you
just sort of want to feed.
Speaker 5 (03:23):
What we need to do is nourish our bodies with good,
wholesome food. And if you want to play chef or
cafe cook, then you leave that for when you've got
a bit of time and you can really enjoy the kitchen,
maybe hang out with your kids with glass of wine
or a nice coffee and really have a player out.
And I think that the more pressure we put on
(03:45):
ourselves to create glamour on that plate after five o'clock, Look, honestly,
you're just layering the stress on an already busy day.
So home food is from the heart.
Speaker 4 (03:58):
Actually, I think that that probably nails a lot of it,
isn't it just lower you? I mean, I don't mean
lower your expectations either, because people might easily can confuse
that with just putting something a bit maybe overly basic.
You don't want to be having baked beans on toast
three nights a week, either, do you?
Speaker 3 (04:15):
Well not to mention the side effects some who's in.
Speaker 5 (04:17):
A flat and christ which will probably quite like his
baked beans on toast. But do you know what, I
think that in amongst all the people that have come
to help us, such as the food bag people, and
I mean all of them. Yeah, when they give you
the recipe and it's got ingredients for the main part,
ingredients for the salad, then it's got ingredients for the dressing,
(04:38):
and there's a whole packet grouping of spices to season
the meat. I think we've lost track of actually how
often you need to do that, and so it's helping
to raise or helping to increase a stress and a
standard level that actually I strongly don't believe you need
in a home.
Speaker 4 (04:57):
Gosh, I can't tell you how much I agree with you,
and I think you've hit on something and that in
a way. I mean again, I don't want to Those
products are very useful for people who you know, but
it does almost create a dependency that you need us
to put. In fact, almost wonder if that's part of
the business plan that we will put together all these
spices and ingredients. And it sort of makes you think
(05:20):
I couldn't possibly be bothered or be able to do
this on my own, and I'd have to have such
a full spice pantry. And I think it's almost creating
a need as opposed to you know what, why don't
you get some spuds, some broccoli, you know, a few
sausages or some sort of cut of meat. Maybe make
a little bit of an effort for a casse roll
or something, but just go easy on yourself.
Speaker 5 (05:44):
Well, there's a couple of things there that I think
I can talk about. One is just recently here in
Cambridge at our local fantastic butchery the Holy Cow. I
was talking to the boys, the butchers, about how they
are now the answer for the housewife that comes in
answer for the cock boy, girl whatever, and that houseperson
(06:05):
have prepared foods ready to go on. And so we
started with the chicken. Why we started with the chicken?
I went, why, you can do this and you can
do that, and you can present it up like this,
and they went, no, we can't. And they went, oh
why and they said, because nobody wants whole chickens, Allison,
and they're looking at taking whole chickens out of their
butchery because we just want to buy it with the
(06:28):
chicken breast. We don't want to buy it with the bone,
and we don't want to buy it with the skin on.
But you're going to go and put oil into the
pan and then you're going to kind of put your
chicken breast in when you could have actually just used
the skin anyway as the sealant. But let's not go there.
And so we have become and the word is not lazy,
but we are now taking convenience to an extent that
(06:50):
I think we have completely forgotten how much it is
costing you for that convenience, And that's a really important
point to know that the more the produce or the
protein that you buy is prepared for you, the higher
the cost per kilogram it will be. And I think
(07:10):
we've got two used to buying it already prepared and diced,
and then we complain about the price of food.
Speaker 4 (07:16):
Actually, I think also with just on the chicken front,
I think there'd be a lot of people who go
I'm not sure, actually can't mean what. I haven't been
shopping for a roast for a whole chicken myself recently,
but I imagine people look at it and go off
for another three or four dollars. I can get one
that's cooked already so that they're paying for They look
at and they go, well, I have to stick in
(07:37):
the oven for such and such are a few extra bucks.
I can just buy one ready done. But of course
they're missing out on the opportunity to add the vegetables
and do the full roast and all that wonderful stuff.
Speaker 5 (07:47):
Oh God, I'm hungry going with that, and ours our
necessity for making it even faster. There are a couple
of things. One, we've reprioritized our time considerably and what
is really important. I shouldn't take you much longer than
thirty minutes to put a meal together, to put it
on to your table. That's not an awful lot of
(08:07):
time at the end of the night to garner something
together to put it together. When you're talking about your
spuds and your sausages and those kinds of things, there's
still a lot of people out there that rely on
sausages for a family meal every night. That's really important.
What we're doing is we are losing track of skills.
(08:27):
We're getting rid of those skills, and so we are
losing the opportunity to make the most of all the
things that you can buy inexpensively and cook with them.
And we are buying the salad bag. Well, I think
you should just ditch your salad bags in winter. Look, honestly,
they are the thing that I cannot believe everybody has
(08:47):
to buy salad in a bag a The price is
exorbitant if you put it to a per kilogram price.
But also it's winter, a frozen peace.
Speaker 4 (09:00):
We'll rock with the seasons as well. Unless you a
frozen peas. I've got it, and I think that they've
got a bit of a bad rap nutritionally that peas
all there a little bit high, and so they're not
as quite as nutritious as broccoli or something.
Speaker 3 (09:12):
But oh god, I love it the old peas, potato
and gravy. Please thank you what.
Speaker 5 (09:17):
Our frozen vegetables, our easy way, are a very good
way for many families who are putting that budget together
every night to add vegetables to the plate. And the
same goes for frozen corn. One of the big tricks
is to learn how to cook it properly, and that
is you don't flood it with water in your saucepit.
(09:38):
You just need a few tablespoons of water I'm just
going to put over.
Speaker 3 (09:41):
Are we talking about here? Which one which frozen vegetables.
Speaker 5 (09:46):
Don't flood them with water just going to make them soggy,
or the other thing to do. The best way to
cook them is to pop them in one day in
a dish and microwave them and that will hold on
to the nutrients and then you don't overcook them. So
some of these things, as we've gone for easy, as
we've gone for making it quick, as we've gone for
adding extra sauces, extra flavorings, we've also added in an
(10:10):
enormous amount of cost to that weekly you know budget
that we've got to hang out. And when I was
a kid, oh God help me, when I was a kid,
she says, we only had a couple of saucepans in
my mother's kitchen, and so the carrot's went in first,
and then you had some kind of a kind of
strainery thing that said on top, and then the broccoli
(10:31):
renen on top. You only used one saucepan.
Speaker 3 (10:34):
Yeah, the steam it was quite efficient. Yeah. Actually, we'd
love your.
Speaker 4 (10:39):
Cause on this because have you one? It could be
a confession as to have you lost your way when
it comes to cooking? Is there something about the modern
sort of the master chefs and the food in the
bag and all these sophisticated recipes which put you off
making your own decisions on simple foods. But if you are,
you know, king or queen of your kitchen doing the
(11:00):
simple foods, what are they?
Speaker 6 (11:01):
I've got it.
Speaker 4 (11:01):
My wife will hate me, not hate me for this,
because I don't really talk about it. But this afternoon, Allison,
she's putting together about three or four meals. She'll be
making a soup, she'll be making a bolonnaise, or something,
and maybe some sort of spicy chicken or something, and
basically they go into the fridge and that's my job
(11:24):
is to do the other bits that go with it
during the course of the week.
Speaker 5 (11:27):
And we do tend to do that as well. And
I still have one child at home who's a very
big sports girl, and so what I do to make
sure that there's always a snack in the fridge for
her is I have by the pasta rice is another one.
There's always potatoes, and those things are cooked up in
a container in the fridge, and my kids will just
have a hot bowl. We'll get the pasta out. Yeah,
(11:51):
they heat it up with a good knobber butter, yes
I'm allowed to say butter, the sprinkling of salt, and
that will be there after school. Snack. Now, it's inexpensive,
it's hearty, it's filling, and you just boil up a
large pot of macaroni and it just does you for
the whole week. And any potatoes can be fried up.
Everybody loves fried potatoes. Got a nice crispy bottom on them,
(12:12):
turn them upside down, throw on some tomato sauce. Honestly,
that's a meal after school. You're in a hurry. I
think that we kind of figure sometimes that those hurried
snacks have to be bought in a packet. Then they
just be simple, keep it simple, keep it cheap, because
you've got to make that budget stretch.
Speaker 4 (12:33):
Actually was it a conference which is completely unrelated to this.
It was a surveyors but they had a guy Lacebured definitely,
who was This will sound You'll be wondering where on
earth I'm going with this, But he's the anti terrorist
sort of negotiated guy. But he was talking about anxiety
and anxiety and things. But actually this is a very
(12:54):
long winded way of getting around to it. But he
talked about how we need to do there's part of
our brains which need to do something sort of spiritual.
He doesn't he didn't mean religion. He said ritually. It
could be as something as simple as as taking time
to make your own bread or to cook a meal,
and to do things organically. And as he said it,
(13:14):
I thought, God, how many of us have lost sight
of the fact that that's the other side of it.
That and the trendy expression which I sort of loathe,
is mindfulness. But it's just and I can see you
screwing your face up with that too.
Speaker 5 (13:31):
It used to be something we had to do, but
now they had to cook a meal.
Speaker 4 (13:34):
But what I mean is it's just set yourself some
time to cook a meal, and you'll probably find that
as a result of clearing your mind and just focusing
on that simple task and getting it done. I mean,
it's there are other sort of mental benefits just to
the process of cooking a meal.
Speaker 5 (13:52):
We have said this for as long as I've been
a cook, and I started as an apprentice when I
was seventeen, for goddness sake, and we have constantly tried
to keep people cooking in a kitchen. And we've done
it because we've tried to show them that they can
do it in less time, that it keeps a family together,
it keeps the skills going. But what it does do
is it actually takes your mind off the stress of
(14:15):
the day and try and keep it simple, because actually
there's an awful lot When the kids put down their
knife and fork and go that was great month and
it was something really simple, then that's kind of quite
a joyous moment. And then the things that makes the
memories that you bag for life.
Speaker 4 (14:32):
Yeah, I agree, I bake sourdough and things, and I
know part of the reason I do it, well, it's
nothing like you know, seeing your kids go on that
was delicious day, kind of have another slice or something.
Speaker 3 (14:42):
It's such a simple pleasure, but it's you know, we're brilliant.
Speaker 5 (14:47):
We love sausages in our house. Sausages to become another
cut of meat, really, haven't they? And lovely? In part
this is because our butchers are struggling to sell you.
The cuts of meat that you would have used to
make a casserole a casserole can be put in the
crop pod. I mean, they were once upon a time,
big thing that you had in your house. But you
(15:07):
can also cook them in a microwave. You can put
them in the oven while you're doing other things. But
people won't buy these cuts of meat anymore, like they
don't know what to do with They love sausages, all
those things, and so these cuts are being turned into sausages. Well,
you will pay the price for that because they need
to be. You know, there is time involved in creating
those things. But I think that the flavor that you
(15:30):
can get from quality sausages and the taste, you know,
they're so easy, and I guess burn them.
Speaker 3 (15:37):
There's a bit of a.
Speaker 5 (15:38):
Stick around them. Put them in the oven, you're away.
Speaker 4 (15:40):
There's a bit of a question mark about sausages because
you get the really nice gourmet ones. But I think
that one of the one of the resistance points for
people is you don't know what's in them.
Speaker 5 (15:49):
Oh please, no, no, I'm saying no.
Speaker 7 (15:52):
People.
Speaker 4 (15:53):
People would say, oh, that's just all the sweepings off
the floor and all the fat and stuff.
Speaker 5 (15:57):
Well it's not so. I no.
Speaker 4 (15:58):
I mentioned that to you as a challenge for you
to correct that point of view, as I can see
that and gofen like term.
Speaker 3 (16:06):
What do you say there? You go tell us about
the sausage sausages.
Speaker 5 (16:11):
I can't tell you off the top of my head
what the percentage of fat. And but in order the least,
when we take fat off our meat, when we take
the fat away from any of our meat, the meat
becomes it can become quite dry. Doesn't matter if you're
going to roast something. It doesn't matter if you're going
to pan fry it. If there is no fat, intramuscular fat,
(16:32):
if there's no fat on the outside like the chicken skin,
whatever there is you are going to lose some tenderness
because the fat helps go through the fibers of the
meat to control tenderness. So there is fat in your sausage.
That is to ensure that the meat that goes into
it when it's cooked, it's not like a piece of
flu leather when it's finished. So the idea, the big
(16:54):
tip is to buy pork sausages, not pork flavored sausages.
Now they are the ones that have the higher percentage
of meat and they will get you more nutrition. So
just anything that says it's flavored or flavored, be flavored.
They're usually ones that are made of not the highest
(17:15):
quality meats.
Speaker 4 (17:16):
Okay, just before we go to the break, because I
always think if there's a bit of extra fact in
your sausages, if you're barbecue them and you've given them
a couple of precks, then if there's too much and
there there'll be a bit that.
Speaker 5 (17:25):
Of the juices. Nor no, no, never let a man
loose on a barbecue with a barbecue fork. That's just
a no. Girls. No, I did a set of tongs
and a flipper. It's all boys are allowed, ok, sib
and all the juice comes out.
Speaker 3 (17:45):
Just say no, I'm glad.
Speaker 4 (17:46):
I'm glad you're down the line on Zoom because I
think if if you're in the studio, you might have given.
Speaker 7 (17:50):
Me a.
Speaker 3 (17:53):
Capital my head corp. Anyway, Hey, we want.
Speaker 4 (17:59):
To hear from you about what's your go to? What's
your go to when it comes to creating simple, nutritious meals.
But do you agree with Allison as I do, that
we've made cooking too hard. It's not actually that hard.
We've made it too unattainable with all of these programs
about cooking and these amazing meals and people have only
been cooking a few years and their master Chef and
all that.
Speaker 3 (18:18):
Have we made it too hard? And if we have
what are your go to meals?
Speaker 4 (18:21):
Which you'd recommend, because we're going to dig into that
with Allison Gofton and just a moment as well. By
the way, before we go to the break, you can
always go and check out Alison Gofton's website which is
Allison Gofton with two l's and a y Allisongofton dot
co dot NZ. Truckloads of recipes in there as well.
But we'll be back with more calls and just to
take Newstalks dB.
Speaker 3 (18:41):
Yes, News Talks.
Speaker 6 (18:42):
He be.
Speaker 4 (18:42):
We're with Allison Gofton and we're talking about eating healthily
in a busy lifestyle and it doesn't need to be
as hard as.
Speaker 3 (18:48):
Some might make out. Taking your calls as well at
eight one hundred and eighty ten eighty.
Speaker 6 (18:52):
Calvin, Hello, very good afternoon to you, Tim and Alison
offirsh All. On the packet of sausages, the label tells
you what the ingredients are in it. A lot of
your bother reading these things. But I've always liked the
taste of potatoes as such, an Couli flour and carrots
(19:14):
and their individual taste. So when you mentioned about simplicity
meal there for eighty four year old bachelor, I like
just one pot and in it I put the cut
up potato a cup of potatoes, skin on still, and
then when they sort of half half cooked, a cut
up piece of I've got onto the green colored Couli
(19:37):
flair lately. Yeah, a bit sweet and not quite so smelly,
like a hybrid.
Speaker 3 (19:43):
Between broccoli and coliflair.
Speaker 6 (19:45):
And that's sort of well, there's a green it's a
green colored Coulie flair. There's a couli flare anyway, nothing
to do with broccoli anyway. So I like that. So
put that on in the pot. When the potatoes are
half cooked, put the Couli flair in, excuse me, and
then on top of all of that, put in two eggs.
Sill any shell with the lid I can covering it. Yep, yep.
(20:07):
And so when it's all cooked and get it out,
you got potatoes, Colie flour, and then Shelley all eggs
and you got your protein there. So that's also for me.
That's simplicity. One pot, no mucking around, and I could everything.
Speaker 3 (20:24):
Allison, what do you reckon?
Speaker 4 (20:28):
Well?
Speaker 5 (20:28):
One of the things I just have to say to
Calvin as how thank you for bringing up the egg.
I mean, the egg is just a power pack of protein.
It's the meal to go. You can cook it up
and leave it in the shell and the kids can
take it. We would have called that a picnic egg
when I was a kid, and you got to take
it to school and dip it in a salt and
pepper pot that your mother might have given you. You
(20:51):
can poach an egg and you can put it on
top of mashed potatoes. You can poach an egg and
put it on top of baked potato. You can put
it on your pancakes. Break because if I think we
often forget the egg is just simply wonderful for protein.
And one of my favorites is keggerie. I don't know
if you.
Speaker 3 (21:12):
My egg and it's an.
Speaker 5 (21:14):
Indian rice se you just cook up a pillaf rice,
or if you haven't got time to do that, which
is when you cook the rice in the oil and
you add in the stock, you can just boil rice.
IK why people get so worried about it. Rice needs
to swim in water like pasta. Let's just swim. It's
a lots of water. Eleven minutes, drain done, and then
you can throw in some well, cook up a little
(21:37):
onion and garlic with some curry powder. Don't need to
have all those favorite famous curry sauces, but just curry powder,
and then you can toss that through your rice and
into that you can add in herbs or they would
have had a smoked fish in an original caagerie or
hard boiled eggs.
Speaker 3 (21:55):
It's fabulous good stuff. Anything to add before.
Speaker 6 (21:58):
We go, Calvin Well, I was just going to say,
an absolute freshly made egg sandwich.
Speaker 4 (22:05):
Actually, it's probably something that's diminished from kids lunches, isn't
it The old egg sandwhich is for me. It was
an absolute staple with a little bit of curry powder.
Speaker 3 (22:13):
Maybe it was keadchery.
Speaker 4 (22:15):
By the way, Allison, was that something that the Indians
that India adapted for the British palette, wasn't It was
sort of like an invented Indian dish for the colonizers.
Speaker 5 (22:25):
I guess yeah. The Bretz took it back to England
from India. They couldn't quite get all the ingredients that
you would have had out there in the days of
the Raj and they kind of turned and twisted it.
I like to cook my pillaff rice with some coconut
milk and put in like a Thai curry base to it.
And then so you cook it up with some coconut
(22:45):
milk or coconut cemon rice and water, and then into
that you can put in your eggs and your vegetables
and you get this delicious Thai coconut kind of kenchery.
My kids just loved it. It wasn't that difficult to make.
It is just a case of rice.
Speaker 4 (23:02):
Just before we go to the next caller, that I
was going to mention one of my colleagues, Jim Snedden,
has a superpower, which is he he always turns up
on a Sunday night with his meal ready to go
because he's working through the evening. And it always looks simple,
and it always looks phenomenally delicious. And I think, I
look at it and I go, then we'd be people go,
where do you start learning to cook? Where would you
(23:23):
start learning to cook just simple, appetizing food.
Speaker 5 (23:27):
Well, here's my big, my big moan. And while we've
got Eric Stanford redesigning the entire school curriculum, I hope
she's listening. We took out the dreary sounding subject of
home science a long time ago in this country. Now
you might not have liked the name of it, but
it was about learning basic girl so that when you
left school you could cook for yourself. So you learned
(23:51):
how to cook rice, you learned how to cook mints,
you learned how to cook eggs. You knew the basics
and from that you experimented. But we don't teach anybody
this anymore. And we're probably two generations now from when
we used to teach you food at school and so
more and more kids and young people are buying those
prepared foods at the extra cost because they do not
(24:14):
have the skills to work out how to take a
potato and an onion intended into something for dinner.
Speaker 4 (24:20):
Probably a good thing for any parent would be make
sure their first meal your child cooks is not after
they've left home. Get them involved in cooking, you know,
in the kitchen two or three years before that.
Speaker 5 (24:30):
Make a mess.
Speaker 4 (24:31):
Yeah, absolutely, Hey, list, we're going to get stuck into
some more calls. Got lots of text to get to
as well.
Speaker 7 (24:38):
David, Hello, Hello, Yes, I'm here. Hell Hi, Calvin and Allison.
Speaker 3 (24:45):
It's Tim and Allison. Actually Calvin was a called ok.
Speaker 7 (24:49):
Yeah, Calvin had quite a lot of good points, you know,
whenever I'm on the road. In the eggs sandwiches, that's
just a staple. It's delicious.
Speaker 6 (24:59):
But I've got a.
Speaker 7 (25:01):
Just it's only a three ingredient meal which I've made
for my children since they were very young, and it's
so simple and so delicious, and so it involves rice,
so it can be left over rice. And for most
households these days, yeah, cooked rice has a rice cooker,
(25:22):
or even the boar methods of rice and you heat
that up, chop some an eye like the regal smoked salmon,
and you can get the little one hundred grand packets
and it's actually not that expensive. So litt one hundred
grand packets. You chop that up and as Alis said before,
micro ros and peas and that's all it is. And
(25:44):
you mix those three ingredients together, so you've got your protein,
you've got a bit of vitamins and minerals, and you've
got your carbs and it's just only three ingredients. It's
absolutely delicious. I mean, you can put some crap pepper
on top, or a bit of a special sauce sauce
or whatever. But it's so easy you can make it
in an instant.
Speaker 3 (26:05):
That's great.
Speaker 4 (26:05):
Hey, well we keep moving, Dave, because we got a
lot of calls that reminds me of the pasta and
a bit of tuner and a bit of mayonnaise and
a few you know, a bit of salt and pepper
and maybe chives or something, I don't know.
Speaker 5 (26:15):
Those basics and the fridge cooked up at the beginning
of the week and you've got to go to start
with immediately for the next meal.
Speaker 4 (26:22):
Yeah, right, let's take some more call well, by the way,
quickly chicken stock. Now that was one where you know
you do get cubes of different things where you can
just have a quick chicken stock if you with pop,
which is probably not really chicken anyway, Should you really
make your own chicken stock, because that does I mean
it's it takes a little bit of time.
Speaker 3 (26:41):
Doesn't it.
Speaker 5 (26:41):
And now now getting carried away to it's like being
the man with a fork on the barbe you're getting
carried away. Now I'd love to tell everybody how fabulous
it is to make chicken stock. You now have to
buy the carcasses because everybody sells them. And yes, you
can get your drumsticks and your chicken wings next to
nothing to make your chicken stock. But I don't think
people have got a lot of time. And when I
(27:03):
think about people, I think about people in a city
who are both working, who both need tips to go.
I would love to tell you to make chicken stock
and turn it into soap or to habita.
Speaker 3 (27:13):
I just use a cube mass or cube or something.
Speaker 5 (27:16):
It would be nice. But we probably did it twenty
years ago. But today I'm not sure if people have
got the time yeah.
Speaker 4 (27:24):
No, That's why I mentioned it because it sounds simple
and organic. But it is a bit of a time,
you know, it takes a bit of time.
Speaker 5 (27:30):
And so is it okay to use make the resulto
to entertain your mother in law? To be you go
for it, otherwise I think I'd find a shortcut.
Speaker 3 (27:39):
Okay, good stuff. I actually do make a sort of resulta,
but I do use.
Speaker 4 (27:42):
I cheat with the chicken cube and it's delicious because
the charita what can you say, charia? A bit of
that throw that in m Melissa, Hello.
Speaker 8 (27:53):
Oh fiekay?
Speaker 5 (27:54):
You going good?
Speaker 8 (27:56):
So I'm I'm a mom forty two and I had
the best copy my mother and she tought us out
all three kids to put to bake and O hakes
we were like nine years old, so he's to roast
and sinners that cancer. Give me that for my family.
Now I'm teaching my daughters and we're busy, and we
(28:19):
always make our go tos Shepherd's pie, which happened. We
make nacho's. It's just that bunt pan sort of recipe.
But I always have some puff pastry. My mum always
had puff pastry. You always just to be put the
puff pastry and new freezer, and we make you know,
(28:41):
for the Shepherd's pie, I have no potatoes. We were
put pastry on top of that, and I use toff
pastry to make desserts, and there's left over apples and
curry like bellows. We always make curry, or we always
have rice for the bridge. You can do so much
for this fried rice. The next day, puck as overtook
(29:03):
with peas and onions and fry.
Speaker 5 (29:05):
That up with a bit of.
Speaker 3 (29:08):
Yeah sounds it sounds good, Allison.
Speaker 5 (29:11):
It sounds absolutely fabulous, Melissa, And I love that you
said that you had puff pastry sheets, because somehow the pastry,
the pot of pastry has been given a bit of
a bad rap in the last few years for having
you know, extra calories. But a piece of puff pastry
on top of it leftover casserov from last night just
takes it to a new level. All of a sudden,
(29:32):
you've got, you know, a gorgeous pie. So making the
most of your freezer is really important for busy people.
And into that freezer you've got all the left don't
throw your leftovers out, not even your mashed potatoes. They
freeze up fabulously and you can make an instant mill
if you've got a freezer and a microwave and just
(29:52):
a little bit of kind of like, oh, I can
do this with that and have a little bit of
a play around.
Speaker 3 (29:57):
Yeah.
Speaker 5 (29:58):
So I love that Melissa's doing that, and that's a
great idea.
Speaker 3 (30:00):
Good stuff. Thanks for you can, Melissa.
Speaker 4 (30:02):
We'll take more cause in just a moment, time flying
it's twenty to five News Talks. He'd be yes, welcome back.
Speaker 3 (30:07):
We are with.
Speaker 4 (30:07):
Allison Gofton talking about well, just easier eating and cooking,
and let's have a chat with our jan's disappeared. Let's
go to Chris Gooday, Oh is it me?
Speaker 3 (30:19):
Yeah?
Speaker 9 (30:20):
How are you going?
Speaker 3 (30:21):
Good?
Speaker 9 (30:24):
Well, what I was ringing about was I'm actually retired
and quite often when you're cooking, you have to go
and buy like a whole cabbage or a half cabbage,
and you know, you really need to think two or
three days ahead. You know, you can't just sit there
and cook something on the day. You really need to
(30:46):
say what am I going to do with the rest
of the cabbage for the rest of the vegetables. And
I think that's very important because you just wasted.
Speaker 4 (30:55):
Well, that's one of the things that people of though,
is that they don't want to think here, they just
want to do something instantly.
Speaker 9 (31:03):
Well that's not not sensible if you if you're going
to pay for eight dollars for a cabbage, are you
going to just waste that? But we did, my wife
eight dollars cabbage and I said, well, why did you
get half four dollars? Oh no, I We'll use it.
And I had to use it, so you know, I
(31:24):
made plans to use it. And I think that's very
important that you use the food that you've got and
don't waste the money. If you're not, you can just
put it in a stock.
Speaker 3 (31:36):
Yeah, cabbage is underrated, actually, I think, isn't it? What
do you reckon? Ellison?
Speaker 5 (31:41):
I love cabbage.
Speaker 10 (31:43):
Do you know?
Speaker 5 (31:43):
One of my kid's favorite ways to have cabbage, and
we had this would be every week in winter is
to have braised cabbage. And we used to cook this
when I was an apprentice. So it's phenomenally old because
you know, not exactly young anymore. But what you do
is you take a little bit if onion, don't have
tap very much, well maybe even not any but you
neat butter, a couple of rushes of bacon and then
(32:04):
you cook that until it's all nice and soft, maybe
with a little bit of garlic. Right, So you make
this nice grated carrot, cook that in the butter until
it's soften, and then nutmeg or mace. Yeah, just beautiful
season sliced cabbage on top, put lid on top, and
then it just steams away and then you toss it
and turn it. And my kids love it and they'll
(32:27):
eat it and they'll just have it reheated in a bowl.
It's delicious, just quickly I made.
Speaker 4 (32:33):
I'm not sure, hey, you feel what about making your
own preserves. I made my own marmalade for the first
time a few weeks ago, and I can't tell you
how smug I felt about something that's kind of easy
once you worked out what that magic point is where
it's you know.
Speaker 3 (32:48):
But god, it was satisfying. It wasn't hard at all.
Speaker 5 (32:51):
I love marmalade, and one of my favorite ways to
make marmalade is to make it with navel oranges, because
normally mammalade is made with a bitter.
Speaker 3 (32:59):
Valencia grapefruit or lemon or something too.
Speaker 5 (33:02):
That's a traditional one grapefruit, lemon, but on my website,
you'll find a lovely recipiense called Missus Dilga's Marmalade. And
it was my mother's next door neighbor, and she would
make this marmalade every year. And you only need three
naval oranges and a bit of water and sugar in
literally thirty minutes and it's made, and it is divine,
it's delicious. And the other thing I'm making at the moment,
(33:23):
because we can talk citrus froats, is lemon cello. Oh.
I've got bottles of it lined up from the lemons
off my tree for about four weeks time, when I
can convert it from just macerating lemons and alcohol into
lemon cello.
Speaker 4 (33:40):
Well, sounds like a good, good idea to call pass
Cambridge next time I'm heading south. Anyway, Look, let's go
to where are we at to?
Speaker 3 (33:49):
Jan? Hello?
Speaker 10 (33:50):
Oh gosh, it was loud.
Speaker 5 (33:54):
Hi, Hi, jan.
Speaker 10 (33:59):
Elisondy you realize you're yelling.
Speaker 4 (34:02):
I think you need to turn down your turned down
your volume is probably the way to go. Jan, Well, anyway,
what did you want to say?
Speaker 10 (34:11):
Well, Calvin, I hope you're still listening. You should never
ever boil the egg in the mongst your vegetables. Why
not shell gives off poison, will make you sick.
Speaker 4 (34:28):
Yeah, I haven't heard that one before jan In fact,
I'm going to say I don't think that's right.
Speaker 3 (34:35):
Just just a wild guess. Anyway, Umm, hello eating, How
let's go for a few of the texts.
Speaker 4 (34:43):
Actually, one person just says tim, the problem is that
pandering to the myth that cooking is hard or time Sorry,
the problem is pandering to the myth that cooking is
hard or time consuming. Many busy people waste time scrolling
nonsense after their takeaways.
Speaker 3 (34:57):
Well, yeah, hey, macaroni cheese. See that to me.
Speaker 4 (35:04):
Gotta be one of my favorite childhood things.
Speaker 3 (35:07):
Everything.
Speaker 5 (35:08):
One of the things which we haven't got around to
talking about actually is a good white sauce. Love a
white sauce, love a besher melt. It's a real it's
not a scale that, it's not something that's really difficult
to learn. But flour and butter cooked into a nice
what we call a roue. There's your French word, melt.
The butter add sufficient flour to make it into kind
(35:30):
of like a paste, not too dry, let it cook
a bit of a bubble. Going on to birch. The first,
the starch granules in the flour. Put in your milk.
Add sufficient milk to get that lovely sauce, and throw
in some cheese. Put in some onion if you want to,
add in some parsley, do whatever. But a white sauce
(35:51):
can go over couliflower, broccoli, make your macaroni cheese. It
can make put the coliflour and the macaroni cheese together.
You can make a get some canned smoke fish and
make a fish pie. Learning how to make a white
sauce is really one of the key elements of making
life a bit simple in the kitchen, because it's just
so easy from then on in.
Speaker 4 (36:13):
Actually, it does make something basics look very flash with
very little effort, doesn't it.
Speaker 5 (36:18):
And then you cook up your pumpkin with a bit
of that walk that stock, you pure that up, add
in some of that beshmel or white sauce, and you've
got yourself a creamy pumpkin soup, very simple. Lots of
variations on a theme.
Speaker 3 (36:32):
There got one quick.
Speaker 4 (36:33):
Text here, Allison, which you could almost do a bit
of talk back just about this issue whether you're okay
to cheat your children on what they're eating. This person says,
one of my children doesn't like fish, but he does
love my chicken pasta surprise, And yes, the surprise is
it's not chicken.
Speaker 5 (36:52):
I just don't give them too much information. It's just
to what you need to know, basis, when you're feeding
your children.
Speaker 3 (36:59):
Yeah, you know a bit of mushrooms and your beef valentine.
Speaker 5 (37:03):
But I put them in the I put them in
the bowl the whole time, and it does take a
few mouthfuls before they go You've done it again, haven't
your mouth?
Speaker 4 (37:11):
Yeah, the old hiding the celery and the carrots and
and the bolon as sauce and all that. I think
it could be part of a rest genuine recipe. By
the way, but we're going to have to take another
quick break. We'll be back with Alison Goftin in just
a moment. It's ten to five. Yes, talking cooking with
Allison Gofton in terms of simple meals. Hey, Allison, of
course I've been on your website a little bit, and
I will confess I was googling how to make basic
(37:33):
chicken stock, just because I'm.
Speaker 3 (37:34):
A blutton for punishment.
Speaker 4 (37:35):
But what would the if people are going to go
to your website and just pick up two or three
recipes to get them started on some simple healthy cooking.
Is there anything that comes to mind off the top
of your head, I think.
Speaker 5 (37:49):
If you want to do some really simple healthy things,
I think one of the things I'd start with is
kind of like, there's a lamb shoulder chop recipe on there.
I'd have don't have a Google for it, and look
on the seats. My daughter's favorite. It's a food in
a minute favorite lamb shoulder chops, pan fry, little onion, carrot,
can of tomato, soap, parsnips. They bring sweetness like nothing else.
(38:12):
Poaching in the oven, just delicious. That's really simple. So
I'd find something like that. The other thing I would
look for would be that white sauce. That's really really
important to do that. And then you know what, I'd
hunt out a pudding because can I tell you that
I believe quite strongly that if you've got young children
(38:33):
in your house, are pudding a dessert, it's something that's
really fulfilling and wonderful for them to have at the
end of the milk. Now, if we could just go
back a little bit in time, we've had milk puddings forever.
We made milk puddings so that milk didn't go off.
You you couldn't put it in a fridge because you
didn't have a bloody you don'd say they didn't have
(38:53):
a fridge fridges. So women made milk puddings to keep
the milk. And then we went from milk, and then
we got an ice credit because we've got a freezer
in our fridge. Guys. So I'm a great believer in
bringing in that dairy, that calcier, a little bit of
sweetness that just finishes off the meal and makes us
(39:14):
feel satiated. So I'd go check out the self sourcing
chocolate pudding.
Speaker 3 (39:18):
God, whatever happened to swet pudding? Whatever happened to sewet pudding? Ah,
that was?
Speaker 5 (39:23):
I can get s it at my butcher shop for
my Christmas minths, which I make every year. It is
a kind of standard, but it is one of those things.
I think we've lost the flavor for the for the
beef sewet, But of course once it was, you kept
the fat from the roast to recook things in. You
know your mother did, I am going back before my
(39:45):
mother's time. Yeah, but I think we've lost a flavor
for it now It's probably used in other things.
Speaker 4 (39:51):
I just I love the fact that you brought back
the word pudding there because you know, I'm waiting for
a restaurant to decide it's trendy to use that again.
You'd have the mains and then putting. I'd be like,
I'm definitely having pudding whatever it is. But Allison, we've
run out of time. We could have we could have
gone for a long time. But we look forward to
talking with you again. But at Allison Gofton. That's two
l's and a y dot co dot nz Allison, it's
(40:14):
been a ball chatting to about the stuff.
Speaker 3 (40:15):
We look forward to next time.
Speaker 5 (40:17):
Lovely, thank you for having me on.
Speaker 4 (40:18):
Bye cheers and well, by the way, if you missed
any of there some gems there from Allison. Just remember though,
keep it nice and simple. Cooking doesn't have to be
that hard. Go to Allison's website Allison Goofton dot co.
Speaker 3 (40:29):
Do at end zid. We'll be back next with smart Money.
Speaker 4 (40:32):
Rupert Carlo and is with us and one of the
things we're gonna talk about is researching investments in the
Age of AI among other Things back soon.
Speaker 1 (40:42):
For more from the Weekend Collective, listen live to News
Talk zid BE weekends from three pm, or follow the
podcast on iHeartRadio
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