September 15, 2025 • 36 mins
...on how they met following a prophetic dream from Keira's agent, how dating Keira forced James to eat more adventurously, and the parallels between songwriting and winemaking. Originally recorded in 2024.
Ruthie's Table 4, made in partnership with Moncler.
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Speaker 1 (00:00):
You are listening to Ruthie's Table four in partnership with Montclair.
Speaker 2 (00:07):
One of the many things I love about cooking is collaboration, sourcing, prepping, presenting, delighting,
and healing each other with the food we choose to
eat or to cook. Ask any of the friends of
Kiera Knightley and James Ryden as I did, or people
have worked with them as I did, and they talk
of them as almost one person. How they parent their children,
(00:29):
Edie and Delilah, bringing music and acting into their home,
immersing themselves in the communities they live in, and most
appealing to me, investing a large amount of time and
deciding what and where they're all going to eat. Kia
and James love and they are loved. We've seen Kiera
as Jewels, bend it like Beckham, Elizabeth Bennett, Pride and Prejudice,
(00:52):
Annacrenna Collette. We've listened to James as a keyboardist of
indie rave Sensation that Claxon's He's now sold artists working
in TV, film theater, recently helping Benny and Bjorn create
Abba Voyage, two worlds joining together music and theater. I
last saw Kier and James a few months ago in
(01:12):
the River Cafe with our close friends Erdam and Joseph,
after an evening of NonStop talking how to raise children
in a tumultuous world, the movies we've been watching, and
above all, where and what we've been eating. We vowed
to meet soon. Schedules, families, work and travel got in
the way. But here we are on a Monday morning
(01:33):
in the River Cafe, three friends together. Now that's the
best collaboration.
Speaker 3 (01:40):
How do we speak after that?
Speaker 2 (01:43):
So we do talk a lot about food. But you
did choose, of all the recipes in all twelve cookbooks
spaghetti I love Angelais and Imogen is here to bring
us the recipe? Did you make it? Imagen? Is this?
Do you want to just tell us about this? What
do we have here?
Speaker 4 (02:00):
Got fresh taglerini which has just been made now with
eggs and flour and semolina and the clams. The bongolais
from Cornwall, very fresh, and this is one of my
absolute favorite dishes. It's cooked finished off with butter and
our lovely olive oil, and it's got a little bit
of lemon, and it's cooked with fiano white wine.
Speaker 3 (02:22):
Yum.
Speaker 5 (02:23):
Now, can I ask everybody how would you if you've
got the bongolate you're the professional. Do you use the
shell to take the clams out?
Speaker 2 (02:30):
Do you know?
Speaker 3 (02:31):
Or do you just like get it.
Speaker 4 (02:32):
With the Yeah, I mean they normally sort of fall
out as you cook them.
Speaker 5 (02:36):
That's delicious, woe.
Speaker 4 (02:40):
Yeah, they're gorgeous, aren't they. Initially we cook them with
fresh chili parsi stalks, which are really sweet, and then
you once you've got them coated in the lovely olive oil,
we finish it with the white Fiano white wine and
just let them steam open.
Speaker 2 (02:59):
They always say, you know, take take the pursa out
of the cupboard and then decide what sauce you're going
to have with it, because they're very clear about different sauces.
And also and then we just love it with the tag.
And so we've broken the rules a few times. There's
so many rules to break. But is that actually then
you find out it's not breaking a rule, you know,
(03:19):
because spaghetti vongelais comes from the south, and so you know,
butter is really no, not the north, so you know,
but it just makes that sauce a bit richer, doesn't it.
All Right, let's read the recipe then, so we have.
Speaker 5 (03:33):
No I'm going to do the list and then you're
going to read the difficult bit. I find recipes one
of the most with dyslexia that it all okay. Spaghetti
ali bongola for six seventy five grams butter, extra virgin
olive oil, two garlic cloves peeled and chopped, one dried
(03:56):
red chili crushed, one kilogram small clams washed, half a
bunch fresh flat leaf parsley, picked and chopped. Two hundred
and fifty milli liters Vermanino wine. Four hundred grams dried spaghetti.
Speaker 1 (04:10):
Check over the clams and discard any that are not closed.
Place half the butter in a wide pan with two
tablespoons of olive oil. The garlic and chili, season with
salt and freshly ground pepper. Fry for a minute and
add the clams and parsley and toss over the heat.
Add the wine and cover with a lid. Cook for
(04:31):
about five minutes. Shake in the pan from time to time.
Cook the spaghetti and plenty of boiling water until al dente.
When the clams are open, discard any that remain closed,
mix them with the drained spaghetti and toss in the
remaining butter serve there you.
Speaker 2 (04:48):
Go go beautiful. So growing up in your house, what
was food like?
Speaker 3 (04:54):
Did you my mom's down?
Speaker 2 (04:56):
She was, yeah, but she of full time.
Speaker 3 (04:58):
No, she's a writer. Yeah, so she's a writer.
Speaker 5 (05:01):
My dad's an actor. But my mum was the cook
and it was very seventies. We were not allowed sugar.
It was very like brown ricey, but it was very
very good. Mum's bastard pasta sauce. He was very when
he's gone for his like you go for your purest
moments and you go very anti.
Speaker 3 (05:20):
My mother's bastard pasta sauce.
Speaker 5 (05:21):
It delicious, but it's delicious, delicious, Yeah, yeah, delicious.
Speaker 2 (05:26):
What is it?
Speaker 1 (05:26):
It's everything that I wouldn't do, That's why I love it.
Onions and garlic, like literally everything.
Speaker 5 (05:33):
Me and my brother ate everything. There were roast chickens,
there was fish, there was fish cakes. There was I
remember she made a green sauce with fish cakes. But
we had a very tiny kitchen, so you could never
cook with her. But it meant that, I think for her,
the private time was the cooking time. So I never
learned to cook from her because you couldn't be in
the kit you couldn't both be in the kitchen cooking.
Speaker 2 (05:52):
Did you cook with.
Speaker 1 (05:53):
Your No, No, I was a different kind of I
grew up with my dad who had a little kind
of business that you ran at the same time, and
so I grew up on it. Probably killed me for
saying this, but it was, you know, Marks and Spencer's
Carbonara ready meals in the.
Speaker 5 (06:06):
Microwave fair enough, which is you know, but I have
to say, he makes me shepherd pie incredible. Every time
we go back. I asked for his Shepherd's pie.
Speaker 1 (06:13):
Because it's it's really good. It's really great. But my
nan would cook for me like she was kind of
a real old school lots of lard.
Speaker 2 (06:20):
She the mother of your father.
Speaker 1 (06:21):
No, no, my mother's mother, your mother's mum. But it
was a lot of kind of sausage rolls and that
kind of British kind.
Speaker 2 (06:27):
Of where were they from area Strafford upon Avon, and
so it was this a kind of cooking that she'd
grown up with.
Speaker 1 (06:34):
So, yeah, there's lots of pastries. It was terrible looking
about cakes, sausage rolls. Cheese on toast was the big thing.
Crust off the cheese on toast, the whitest of white
bread with had It was amazing. Though it still kind
of feel I still miss that. I still don't know
how she made that cheese on toast taste? Did she
ever let you go in the kitchen if you just
hang out there?
Speaker 5 (06:54):
But I have to say, when we first met, you
did You've always made an amazing roast And that was her.
Speaker 1 (06:59):
She an amazing roasting Yorkshire puddings, you know, classic there
was it was. They were always incredible, and she used
to I had a job where I worked on a
boat on the River Aven, so be a boat boy
and like these mini like cruise ships that do these
half hour towards the River Aven. And every time I'd
always go into a bridge, she'd be at the top
(07:20):
with these sausage rolls in a little kind of tupperware,
and she dropped them and I'd have to catch them.
And with my mom, I just remember being this kind
of I mean, she's amazing my mum. But a lot
of my food phobias stemmed from kind of her slightly
chaotic but wonderful kind of kitchen lots. What was it
like There were a lot of kind of jars of
(07:42):
things with like Hellman's e jars that were kind of oozing, and.
Speaker 3 (07:47):
He has condiment issues.
Speaker 1 (07:51):
Amazing, no condiment in America.
Speaker 2 (07:54):
Being in America, I think I heard the word condiments,
you know, or we just had probably ketchup and mustard work.
Speaker 1 (08:00):
But the condiments, condiments, anything's at the end of it. Mustard,
can't stand it. Catch up. Butter, there was a butter.
Speaker 3 (08:15):
No butter you'll have when it's when it's melted.
Speaker 1 (08:18):
Not that makes sense because it doesn't. Can't get you.
Why did you?
Speaker 2 (08:23):
Why did you begin?
Speaker 1 (08:25):
I think I, like I said, I think it was
maybe because I don't want to blame my mom for it.
Speaker 2 (08:30):
She did she did, She have a refrigerator, yeah, but
it was just she put it in the but don't
you know it was kind of like that Helman's he
must have thing, and.
Speaker 5 (08:38):
It was it's mayonnaise, mayonnaise, that one on the same
I banned them all together in this. But so this
was when when we first got together and I really
found out about the issues, and I knew that it
was serious when he very seriously turned around to me
and said, you know, if you want to keep mayonnaise
in the fridge, you can, And I was like.
Speaker 2 (08:59):
You know, it was the one that was that was Yeah,
I get it with the mayonnaise and the ketchup and
the mustard and all that. But it's interesting that you
have butter.
Speaker 1 (09:13):
Is that you know, it is a shame, but this
is it as well a ketch up. You know when
you see on a table mayonnaise that's had some ketchup
in it, and it's that swirl of like this is
your dad.
Speaker 3 (09:24):
Your dad, You've got a big there's a butter.
Speaker 5 (09:26):
And jam issue which I found out again when I
stayed with his dad, And like you must now maybe
you agree with this, but you must never use the
same knife.
Speaker 3 (09:35):
The butter and the jam must never meet.
Speaker 2 (09:37):
Yeah, say that's logical, logical.
Speaker 1 (09:42):
I don't have my issue.
Speaker 3 (09:44):
I never noticed that I've got one knife. Maybe I
don't know.
Speaker 2 (09:47):
It's like that. I would never be disproving of it
at all. You could do anything you want.
Speaker 3 (09:51):
Well, no, I've now got I've got big. I know. Really,
I'm very careful the separate.
Speaker 2 (09:57):
Do you think you could ever fall in love with
somebody who did care about food?
Speaker 4 (10:01):
No? No?
Speaker 2 (10:02):
Yeah? Did you ever go out to restaurants?
Speaker 5 (10:05):
Yeah?
Speaker 1 (10:05):
We did? I remember one of my best My favorite
Christmases was Dad took us to the local Chinese for
Christmas dinner and it was just duck.
Speaker 2 (10:14):
Did you go out to restaurants as a child.
Speaker 5 (10:16):
We had the local Indian restaurant, which I loved, and
then the local Chinese restaurant which I remember.
Speaker 3 (10:21):
The name of it. It's called Walk This Way. Was brilliant.
That was amazing.
Speaker 5 (10:26):
Yeah, so you do.
Speaker 3 (10:28):
I mean, it was definitely like treats.
Speaker 1 (10:30):
But we'd go.
Speaker 5 (10:30):
No, we'd go once a week to the Indian restaurant,
which I loved.
Speaker 1 (10:33):
It's still a family thing, isn't it. I mean, you
guys want everyone there.
Speaker 3 (10:35):
It's an Indian takeaway all the way.
Speaker 5 (10:38):
Yeah, And I remember I have a love of spicy food,
a deep love of spicy food. But it was all
from being ten and being there with my brother who
is five years older, and his friend and them daring
me to eat a spicy curage and me just like
being I'm going to eat this, I'm and just sweating
but eating it. And every week after that, I'd go
for the spiciest thing.
Speaker 1 (10:58):
And now I still do. I cy spice. I do
love it, you do love it.
Speaker 3 (11:05):
I do love it.
Speaker 2 (11:12):
The River Cafe Cafe, steps away from our restaurant, is
now open in the morning an Italian breakfast with cornetti,
ciambella and cristada from our pastry kitchen. In the afternoon,
ice creamed coops and River Cafe classic desserts. Come in
the evening for cocktails with our resident pianist in the bar.
No need to book, see you here. What was it
(11:43):
like when you left? How old were you when you
left home?
Speaker 5 (11:46):
By the time I was sixteen, I was working away
a lot, and then eighteen I was properly out.
Speaker 2 (11:51):
Did you know that you wanted to add.
Speaker 5 (11:53):
I'd wanted to act from the age of three, and
my mom and dad had not let me because they
did not want a child actress in the family.
Speaker 2 (12:00):
Were involved in theater.
Speaker 5 (12:01):
Yeah, so one's a writer, one's an actor, and they
didn't you know, they didn't want me doing it at
all because they wanted me to be a kid, you know,
I think. But I was absolutely desperate. And then finally
the school said, well, look, she can't read at all,
and we need a carrot to dangle in front of
us so she knows there's something that she wants.
Speaker 3 (12:19):
And they said, well, she wants an agent.
Speaker 5 (12:21):
They said, that's okay, I want an asia because they
always had agents calling and I remember answering thing. We
had a landla and it would be it's your mum's
agent can so I think it was like, well, if
you've got an age of wine and I have an agent,
that is so unfair. But also i'd be with them,
you know, a lot backstage at theaters. So my dad,
if they didn't have any childcare, then i'd be sitting
(12:42):
in his dressing room and he'd go on stage, you know,
I mean, And it was that was how it was.
So I wanted to be a part of that anyway.
So they said, right, there's your carrot. And it was
always if you read, if your grades go up, you're
allowed to keep on acting. But if they go down,
then it stops it up.
Speaker 2 (13:00):
Was a caracter.
Speaker 1 (13:00):
Yeah, it memorized, memorized a lot.
Speaker 3 (13:03):
Of well, yeah, this is the thing.
Speaker 5 (13:04):
So it's still sit reading. I find really hard, it
really bounces. But I listened to it again. I mean
I basically I record it and listened to it and
listen to it and listen to it, and that's how
I learn it. But now we have a dyslexic kid,
and she's doing the same thing. Her memory is absolutely amazing.
Speaker 1 (13:17):
She'll look at book, she'll have memorized the book basically. Yeah, yeah, yes,
it's amazing. Yeah.
Speaker 2 (13:23):
So you left home? What age then to be an actor?
Speaker 4 (13:26):
Well?
Speaker 3 (13:26):
Sixteen?
Speaker 5 (13:27):
So were you so bender light Beckham? I did at sixteen,
but I was living at home. But I really remember
on that one the because we had a lot of
Indian actors and their their families would come and they
brought food, and I remember Garnda Chada's family, she was
the director bringing this amazing Indian food.
Speaker 2 (13:45):
Did you have your own apartment? When did you have
your own apartment? Eighteen?
Speaker 3 (13:49):
I had my own apartment.
Speaker 2 (13:50):
What was that like?
Speaker 5 (13:51):
You know, I was doing quite well, so it was
very nice. Yeah, and I lived with my brother and
his then girlfriend, and she was a great cook, and
we had a lot of Indian takeaways.
Speaker 2 (14:02):
Yeah, yeah. You would you entertain? Would you have friends over?
Speaker 5 (14:08):
We had a lot because at that point I was
ridiculously famous and I couldn't get outside and so the
only way to see people was to have them around
at my apartment. So we had big Yeah, it was
a big big parties were always around at mine.
Speaker 1 (14:22):
When did you leave when I saw eighteen. I went
to UNI in Cardiff, and then I spent a year
in Madrid, which was kind of fun.
Speaker 2 (14:28):
Year after graduation, Yeah.
Speaker 1 (14:30):
And then I moved to London and.
Speaker 2 (14:32):
Tell me about Madrid. I was amazing, but it was
food Like in Madrid.
Speaker 1 (14:36):
For me, it was like I get this beer and
then I get free food with it. This is amazing.
It's going to go where that pretty minimal condiments, you know,
I can deal with this. So I went there for
a year and taught English, which was really fun, and
just playing music at that point, played music since I
(14:56):
was a kid, since I think I was ten or eleven.
At primary school there were there was this band at
primary school like the other kids in my year, who
are the coolest kids. They were just amazing. They're into Nirvana.
It is just at the time I think Kirkbaye just
died basically, and my dad is a brilliant musician. He didn't. Yeah,
he studied, got a scholarship at Durham clarinet, piano, guitar.
(15:17):
He just plays everything.
Speaker 2 (15:18):
So you had a lot of music in the always.
Speaker 1 (15:20):
Yeah, And I remember like in the house, like being
in my dad's car just listening to like the Stranglers
and like Golden Brown, and it was just music always.
And so then I was away, you know, and then
at Union in Madrid, I just kind of made music
on my own. But yeah, it was just always something.
Speaker 2 (15:35):
That Madrid was exposure to, food, to tap us to. Yeah,
did you ever live in a foreign country? Were you
when you were not? Were always on set?
Speaker 5 (15:45):
I mean I was always on set, so sort of
but like early on Rome and and I mean America
a lot and the Caribbean a lot. I think catering
on film sets it's the hard It is the hardest
thing to do because you've got to be there so
insanely early and then of and we do these things
called running lunches, which basically means that you have to
have all the food ready for like this three hour
(16:05):
period where it just sits there and you grab it
when you know. So it's an incredibly difficult kind of thing.
But I don't think that you get a love of
food from it, although that was the amazing guy.
Speaker 3 (16:14):
Do you remember it? Run it through the garden.
Speaker 5 (16:18):
In America, they famously have much better catering. You know,
there's there's just more so they always had like a
guy that would do like an omelet stand or something,
you know, like he'd be the guy making omelet and
he had this thing if you wanted like vegetables in it,
and he'd say, do you want to run through the garden?
Speaker 3 (16:36):
Put it through the garden. Yeah, run it through the garden.
Speaker 5 (16:38):
But it's really hard, and then you go back and
you're always slower when you go back, are you Yeah?
Speaker 1 (16:44):
Yeah, you shouldn't take You should always do it on
an empty stomach, a vocal take any takes as a band, Yeah, yeah,
you do want to eat and then do a gig,
you know what I mean before and no one likes
burping on the mark. I mean, no one's going to
appreciate that.
Speaker 2 (16:58):
So you were in Madrid.
Speaker 1 (17:00):
There, Yeah, and then I started this, well it was
in his band collection, so we did that for I
started that two thousand.
Speaker 2 (17:08):
And five, touring a lot of ten years all over.
Speaker 1 (17:12):
Them everywhere, which is Asia, everywhere, Australia. I feel like,
food wise unbelievable. That was my favorite bit about kind
of touring was to go.
Speaker 5 (17:21):
To he's an amazing traveler, Like it's no but you are,
like it's a skill that and you have, Like so
when he used to be in the band and we
get on the tour bus and so you'd only ever
have like what a couple of hours in each place
to do things, and everybody else would sort of stay
and they'd be on their computers or they'd be watching
a film. And he has researched the top things to
do in the city and the top places to eat
(17:42):
in the city, and he's like, right, in three hours,
we can hit this and we can get there, and
we can get there. His band called it fear tours
because you never quite knew if you were going to die.
Speaker 1 (17:51):
We almost did die. I didn't know this, but I
was told there's a really good steak place in this
bot near La Bocca in Buenos Aires. So I convinced
the band to all follow me on this like magical
mystery tour to the restaurant. I didn't know. Leabocca is
quite a heavy area of bus. We're all dressed like
Duran Duran or something, with our cameras out, you know,
(18:15):
and then from out of nowhere, some guy came over
and whacked our drummer with something and his camera went
flying and we ended up in a police car going around.
We actually police quite a lot with him.
Speaker 5 (18:28):
He's had two year old in a police car as well.
Speaker 2 (18:30):
What happened five minutes before? You went into the police
car with your two year old?
Speaker 5 (18:37):
But I was working in Boston. He's looking at the
six year old we put in school. It was COVID.
It wasn't the best, but anyway, so he's with the
two year old.
Speaker 3 (18:49):
Winter in Boston, very cold.
Speaker 5 (18:51):
I'm on set and all I get is I get
an assistant coming again. Don't don't worry.
Speaker 3 (18:56):
But James and Delilah are in a police car.
Speaker 1 (19:00):
Why Why? And James, we were fine. They were like,
we're all good. Well, basically, I'd heard in Boston that
there was this place that did pizza, pizza, that it's
it's open, opens at like eight am, and the minute
it sells out of the pizza, and.
Speaker 3 (19:15):
It sells out by.
Speaker 1 (19:17):
So I was like, Okay, Delilah, our youngest, who's then one,
I said, you know today the Daddy Adventure, We're going
to go get pizza. So we drive at like seven
am in the snow to this Italian district of Boston.
It's minus twenty wrapper up. We get out the car
it's like a blizzard storm into this pizza place. Order
(19:38):
a couple of slices of cheese pizza. We sit there,
we have a lovely slice of pizza. Breakfast, breakfast. Then
I get out the restaurant or the pizza place, and
I walked down left like this, walk down there's no
carca'd walk down the other way back the there's no
car there. Okay, go back into the restaurant.
Speaker 5 (19:57):
But what I love is what he's very vocal. So
they wouldn't have just been, oh I'm chilled out because
I can't find the car. It was it's more like
I'm with my two year olds taking our car.
Speaker 2 (20:09):
Yeah, drove there in your car.
Speaker 1 (20:11):
Yeah. And then and then and then you know, it
was the police came. I went out. I saw the
policeman and I said, look, I've had my car still
and said get in the car. So get in this car.
And it's like plastic seats with the one year old,
and we just you know, so then and they got
the Boston accent, a thick iron, you know, and we
drive out and we drive a little bit around the corner,
just walk a little bit, and they've got the key
(20:33):
and they're pressing. I didn't know you can press a
button on a on a car remote and here with
the beep, it was there. They hadn't been stolen. Four
year old jaw when we were in the back of
the police car.
Speaker 3 (20:46):
Yeah, it was really fun.
Speaker 2 (20:59):
Can I just very simply ask you how you met?
Speaker 3 (21:03):
Where do we meet?
Speaker 5 (21:04):
We met at Dean Street townhouse in London, which was okay.
So that week my agent said to me, I've had
this dream I was single. I've had a dream that
you're meeting your future husband. This week's exciting. So I
got invited out to loads of things and I have
to say I'd met a load of people that week
and I was sorry, this.
Speaker 3 (21:25):
Is happening anyway.
Speaker 5 (21:26):
So the end of the week was an oscar viewing party,
which anyway, so I was like, really didn't want to go.
Speaker 3 (21:31):
It was a Sunday night, I was in the theater.
I couldn't be bothered to go.
Speaker 5 (21:34):
And then I was like, but I meant to meet
my future husband, so I'm going to go to this
thing that I don't want to go to. And I
sat down and I didn't. I was like, again, everybody's
very nice, but my future husband definitely isn't there. And
my very good friend Tim Phillips, who is a composer,
he phoned me up very drunk, like incredibly drunk.
Speaker 3 (21:54):
Hey man, I'm in Sohomeman and with friends.
Speaker 2 (21:57):
Where are you?
Speaker 5 (21:58):
And I was like, no, no'm I sit down for
and you're not allowed to come? Where are then Dean
Street Town? Okay, then I'm coming. Please don't come, please
don't come. No, please don't come anyway. And the door
of this private room opens and my friend Tim's head
comes around like this, and my friend's Curran's.
Speaker 3 (22:13):
Head and I'm like, oh my god. And the third
head come around with.
Speaker 5 (22:16):
James, and James grabbed a seat there was a seat
and he just grabbed it around and said he I'm your.
Speaker 1 (22:24):
There he is.
Speaker 5 (22:25):
And then and then you just hate and drank and
basically and drank until we got married, got married, well
drank until I got pregnant.
Speaker 2 (22:32):
And so you just knew that you had this love
of food and alcohol.
Speaker 5 (22:36):
Yeah it was alcohol, but it was at that point
it was alcohol, but it was a food.
Speaker 6 (22:41):
No, but how did you food if you were playing,
you were you were a musician, you were like, I
know that you loved alcohol but you had to get
up in the morning and work.
Speaker 2 (22:51):
So how did you know at that point?
Speaker 5 (22:53):
Was yeah, And I think actually maybe if I'd been
filming at the time, we never would have got together.
But because I was in the theater and it was
I was doing a show.
Speaker 3 (23:03):
With a lot, it was great.
Speaker 5 (23:04):
It was a children's it was Helmut Lillian Hellman children. Yeah,
and it was with Elizabeth mass and it was great
because it was a bunch of girls. We were all
like in our early mid twenties. We were all single,
and we were having a really really really really good time.
And so I met him in the middle of that
when he was also having a really really really really
(23:26):
good time. But the food thing, he was not into
food and he wouldn't try because of the condiment pre
previously mentioned condiment issues. There were other food issues at
that point, like he really wouldn't eat much apart from
the cheese on toast situation.
Speaker 3 (23:37):
And I was like, this is not going to happen
if we can't go at it.
Speaker 5 (23:41):
So again, my very my oldest and very close friend
who's a big foodie, Charlie, he met him. He was
I really like him, but the food situation is terrible.
So we used to take him to all of our
favorite restaurants and we'd yeah, we'd order for him and
we we'd be like and he'd look at it, go no, no, no,
and then we'd be like, close your eyes and eat.
Speaker 3 (24:00):
So basically.
Speaker 5 (24:02):
Education and then created a monster overtook both of us.
Speaker 1 (24:08):
Wowkay, No, it's literally the passion and the kind of Yeah,
I have to find it's a recipe. I can't substitute
that ingredient for that ingredient.
Speaker 2 (24:18):
That's a problem.
Speaker 1 (24:20):
It is a problem because you kind of end up
around London. Yeah, ingredients.
Speaker 2 (24:26):
Can you go places if you're in a film or
you're doing something, do you try and all uplift and
go or do you one of you stay home? How
do you manage?
Speaker 5 (24:34):
You know, we have done since children, We've all we've
traveled together the whole time to.
Speaker 1 (24:39):
Just take the kids to Boss.
Speaker 5 (24:42):
I mean with our first, since our second because then
COVID hits, so I haven't done as much since the
second one was born. But the first one we were
I mean everywhere.
Speaker 3 (24:50):
Yeah, yeah, we were everywhere.
Speaker 2 (24:52):
Tell me about a day in the life of your
house and you get coffee.
Speaker 1 (24:55):
And coffee make the coffee, good grind it, you know,
fresh B sixty pour over coffee. She gets black coffee
in the morning. Get the kids to school, children breakfast.
Speaker 2 (25:05):
Do they have breakfast of anything or just cereal?
Speaker 1 (25:08):
Cereal apple, that's fine.
Speaker 3 (25:10):
They have to finish the fruit they do, so.
Speaker 1 (25:12):
They get an apple or you know, blueberrithes.
Speaker 3 (25:15):
That's the only.
Speaker 1 (25:17):
And then I go to my studio and work. You
go to your office and work, and then we pick
the kids up, and then.
Speaker 2 (25:24):
What might you both have your lunches?
Speaker 3 (25:27):
Do you know what I mean?
Speaker 5 (25:27):
I'm a picky kind of I'll buy antipacity from our
local lovely Italian Debdi and I'll do that. But actually,
I mean again, he's the cook in the house. So
there isn't ever a moment where you don't go, I
want to make something lovely.
Speaker 2 (25:42):
When you wake up in the morning, do you think
about what you're gonna do that night?
Speaker 1 (25:45):
Yeah? Yeah, always, all the time. It's literally I found
the way.
Speaker 3 (25:52):
I've got some really great and that will go with that.
Speaker 1 (25:56):
But it's not a million miles to away from maybe
right now song or.
Speaker 2 (26:00):
Something, it's the same, Okay, let's talk about that.
Speaker 1 (26:03):
I don't know, it's creativity. I guess that you're kind
of trying to make something from nothing. Say if it's
like at the moment, I'm doing a lot of scoring,
so I know the kind of world scoring composing for
film or TV, and so you know the kind of
you know, this is the palette of instruments we'll use
for this project. Let's say, just like the these are
the ingredients you've got, and this is what you can
(26:25):
do with them, and that limitation that you can put
is good. You know, that kind of restrictions are restrictions
are great, like restrictions always. So I think that that's
that's one of the similarities.
Speaker 5 (26:37):
But I think because you know, he's obviously a musician.
We have a lot of musician friends. What I'm really
noticing with all of them is that there is an
obsessive collector's quality. It's like rare records, right. They all
go through a period where it's like I've got this
nineteen seventies Japanese synth music from blah.
Speaker 3 (26:53):
But you know, it's that thing.
Speaker 5 (26:54):
And wine is a similar thing. And that's why like
the natural wine really to musician because they're like, great,
there's this weird producer who will only make you know.
Speaker 1 (27:04):
And it's the sharing of that knowledge that the getting
off on, like sharing, Oh you don't know about this,
check this out over here. It's sharing of the knowledge
of getting excited.
Speaker 5 (27:14):
About you'll do it, you'll do it about ingredients. So sorry,
but the totally I mean the funniest one with the
Totally Citrus Foundation, which you probably know about. So there's
a okay, So James found out about the Totally Citrus
Foundation that is in Valencia.
Speaker 3 (27:32):
But he hears from Layla Leila. Her name is Lilah's
shop in.
Speaker 5 (27:39):
And she's got all of the citrus fruit and so going, oh, wow,
what's the citrus and she says about the Totally Foundation,
which is basically that a load of the citrus. They
can't grow all of the different varieties of citrus fruit
anymore in Valencia because they're building on all of the land.
But somebody has bought this plot of land and he's
trying to bring back all of the different varieties of
citrus fruit. So James comes back from this shop and
(28:02):
he has an entire box everything of like every single
so many but there's only two of us. Wow, this
is an intense amount of citrus can't waste the thing.
They were eating everything. I actually get to the point
where I'm like, no, I care, I actually can't.
Speaker 3 (28:21):
I mean it's amazing, amazing.
Speaker 2 (28:22):
Did you squeeze them and everything?
Speaker 1 (28:24):
Some of them you can eat the skins, you know,
it's kumquats. It was this one lemon that I got
really excited about that you can eat, you cut it
and the skins aren't bitter.
Speaker 2 (28:33):
It is it like a mouthed lemon with admirer. There
are some lemons that have just a huge amount of piths.
Speaker 5 (28:40):
A huge amount delicious, and you did, like you eat
the pith.
Speaker 3 (28:43):
Yeah, yeah, it was amazing. But he ate so much that.
Speaker 1 (28:47):
He vomited everywhere too much acid, as he found out.
But it's funny because there is a lot of things.
There's a lot of musicians who do I remember going
to a wine fair and there will be like a
bump into a guy like, weren't you in a band
like ten years ago and we played together? Like yeah,
now now I got a you know, a vine yard
(29:09):
in the middle of France and I go this indigenous
great you know it's.
Speaker 5 (29:12):
Like or who is it from groove Armajo?
Speaker 2 (29:17):
Yeah, amazing, it's also collaborating. You know, it's probably started out, yeah,
about collaboration, and we do solitary work in the opposite way.
Michael Caine said that he loved a garden because every
time he acted it was with you know, so many,
so many that this is something he could do in
a solitary way. Sometimes if you're in a band, then
you can be solitary. If you're cooking, if you're solitary,
(29:41):
then it's all to do with the.
Speaker 1 (29:45):
Going back to the Lemon Foundation, for example, is one example.
It's it's stories and it's it's it's story. It's stories
which connect for me, both of us. It's like, you know,
a wine maker just finding out about how that wine
is made, the winemaker's story. There's we used to have
a place in front pants where we grew wine, we
actually made wine, and we went to visit this one
wine maker who was just unbelievable, and she was a
(30:09):
nurse who tended to the vines as if they were
as if they were people.
Speaker 5 (30:13):
And so she took around and she didn't it was
all done by hand or horses, so it's really old school.
It was in the foot of a mountain and she'd
grow like wild roses up next to it, and I
mean it was so beautiful. But she she talked about
each plant like it was a person, and she wouldn't
pick the fruit or she was tending to some of
them and she wouldn't use it.
Speaker 3 (30:31):
And the wine was the most beautiful.
Speaker 1 (30:34):
You know.
Speaker 5 (30:34):
But that story is something that's so kind of powerful,
and you see somebody who's committed their whole life, and
particularly I think with wine, it's like it's so I mean,
a hailstorm comes and you've lost the whole thing, you know,
So it's really on the edge agriculture.
Speaker 2 (30:49):
You go to go, you know, very involved with olive
oil and wine. A lot of the people who produce
you know, wine produce olive oil. And then you'd go
in a year and they've had had as of hailstorm
in August and then the crap is over, you know,
and so they're living on this creativity. But it's based
on especially now especially.
Speaker 1 (31:11):
She was amazing because also she was in an area
where there's a lot of big wine, little hot wine.
She was getting really fresh, beautiful wine that she's.
Speaker 5 (31:18):
Arguably because she was farming it naturally, so the roots
had to go down, so far so instead of like
spraying it and the roots are on the top, so
you're getting those really big heavy ones. It was like,
really the roots were deep, so it was like very
very light, amazing wine. But all of that, Like finding
out stuff like that is incredible. You know, it makes
you enjoy it all so much more. You're like, this
(31:39):
is actually magic.
Speaker 2 (31:41):
Yeah, what are you doing now?
Speaker 5 (31:42):
I just finished a Netflix six part series called Black Doves,
which is about Tory MP's wife who is actually a
deep undercover secret agent selling government secrets. I'm basically a
complete two faced psychopath and I've been having an affair
and the person I've been having an affair with gets murdered,
(32:04):
and my best friend played by Ben Wisher, who's gorgeous
and he's an assassin, and we go on a murderous
rampage trying to avenge my boyfriend.
Speaker 1 (32:14):
There was an amazing I went to set one on
one day and there was an amazing, amazing, juicy scene
between Ben, yourself and Tracy Ullman, which was I was
so lucky to watch them. Just masters, all of you
are brilliant.
Speaker 3 (32:29):
Nice.
Speaker 5 (32:29):
You had to flow that saved it.
Speaker 2 (32:35):
Okay, James, tell me what you're working on.
Speaker 1 (32:38):
Well, I finished a TV show called Daddy Issues, composed
of music for that, which is coming out in August
on BBC one, which is a lovely six part series
with Amy Leewood and David Morrissey. And then I'm just
doing the music for a documentary on a cappella singers
in America. It's an intercollegiate competition that they have in America,
very American college in America.
Speaker 4 (33:00):
Ye.
Speaker 1 (33:01):
They all saying that, yeah, and you can be very
you know, you could be cynical and go oh. A
lot of them, you know, singers, they just want to
be stars and stuff. But actually these people do the
work and they're very, very good and there's a lot
of kind of very touching human stories behind a lot
of their journeys.
Speaker 2 (33:16):
Great. When is that coming out.
Speaker 1 (33:18):
It's been made right now, so it'll be finished in
the next month and then it'll probably go to the festivals.
What's the connection, Oh, this is a weird one. So
we have a mutual friend called Johann who is a director,
and we were on holiday in France and I was
at a supermarket getting food for the kids and they
get this cool from Johann saying, hey, James, Abba are reforming,
(33:42):
They've made a new album and they're going to do shows.
Do you want to be involved? And I said yeah, sure.
So the next thing you know, I'm I met up
with Benny and Bjorn in London and they tell me
about their album and what the plans for what they
would do in and this is the Abba Voyage show.
(34:02):
And then I had to kind of put the band
to find forty odd musicians in London. We had to
rehearse them and audition and pick pick them, and then
I went to Stockholm for a month with Benny and
Bjorn in the band and we kind of figured out
the set and how it would work, and I spent
it was like the most magical month of my life
just hanging with Benny and Bjorn and getting to deconstruct
(34:25):
Abba songs and listen to all the individual parts of
bing A.
Speaker 3 (34:29):
Phone calls from you and you were like like this.
Speaker 1 (34:31):
Is the actual sense, that's the one. Yeah, And they're
the most lovely people, and it was all a bit
of a kind of no one knew exactly how it
would work out.
Speaker 2 (34:42):
So I suppose if we're thinking about all your stories
and all your thoughts. Is there a food that you
would go to if you needed some comfort?
Speaker 3 (34:53):
Spaghetti bolonaise?
Speaker 2 (34:54):
Yeah? Is it?
Speaker 3 (34:55):
Yeah?
Speaker 5 (34:57):
I mean that's the thing that's come like, Yeah, I
love it. I mean, if I could have a bowl
and that's what's going to be in it, I'm just
going to be like the happiness, preferably with the glass
of red wine. But you know, but if not on
its own is fine, that.
Speaker 1 (35:11):
Would be I don't know, wh do you know? I
know the first thing came to my head was actually
one of those toasty machines, which we don't.
Speaker 2 (35:17):
Have that little pattern.
Speaker 1 (35:23):
Yeah, nice, isn't it?
Speaker 2 (35:24):
But let's go back to why the cheese sandwich?
Speaker 1 (35:27):
I guess because it goes back to maybe comfort. My
NaN's house was comfort. It was that probably because there's
no risk, there's no condiment involved.
Speaker 5 (35:37):
I'm sorry, I'm sorry, you're so wrong. What do you
mean because you have to put a bit of mustard
in there? Because that's what?
Speaker 3 (35:44):
Can I tell you? The best cheese sandwich that you've
ever had? Come on?
Speaker 5 (35:46):
It was Charlie's Charlie Charlie again, Charlie really good where
he did the thing? And yes he did of course, Yeah,
I mean, I know he told you he didn't, but
I was like, was there Mustard?
Speaker 1 (35:59):
That was Muster.
Speaker 2 (36:00):
We were just talking about comfort and you're in an argument.
Come on, guys, I think we have to do another
one part too, don't you.
Speaker 3 (36:09):
Yeah, we're still together.
Speaker 2 (36:13):
I think you will be. Thank you so much. Great,
let's go have some lunch.
Speaker 1 (36:21):
Thank you for listening to Ruthie's Table four in partnership
with Montclair
You are listening to Ruthie's Table four in partnership with Montclair.
Speaker 2 (00:07):
One of the many things I love about cooking is collaboration, sourcing, prepping, presenting, delighting,
and healing each other with the food we choose to
eat or to cook. Ask any of the friends of
Kiera Knightley and James Ryden as I did, or people
have worked with them as I did, and they talk
of them as almost one person. How they parent their children,
(00:29):
Edie and Delilah, bringing music and acting into their home,
immersing themselves in the communities they live in, and most
appealing to me, investing a large amount of time and
deciding what and where they're all going to eat. Kia
and James love and they are loved. We've seen Kiera
as Jewels, bend it like Beckham, Elizabeth Bennett, Pride and Prejudice,
(00:52):
Annacrenna Collette. We've listened to James as a keyboardist of
indie rave Sensation that Claxon's He's now sold artists working
in TV, film theater, recently helping Benny and Bjorn create
Abba Voyage, two worlds joining together music and theater. I
last saw Kier and James a few months ago in
(01:12):
the River Cafe with our close friends Erdam and Joseph,
after an evening of NonStop talking how to raise children
in a tumultuous world, the movies we've been watching, and
above all, where and what we've been eating. We vowed
to meet soon. Schedules, families, work and travel got in
the way. But here we are on a Monday morning
(01:33):
in the River Cafe, three friends together. Now that's the
best collaboration.
Speaker 3 (01:40):
How do we speak after that?
Speaker 2 (01:43):
So we do talk a lot about food. But you
did choose, of all the recipes in all twelve cookbooks
spaghetti I love Angelais and Imogen is here to bring
us the recipe? Did you make it? Imagen? Is this?
Do you want to just tell us about this? What
do we have here?
Speaker 4 (02:00):
Got fresh taglerini which has just been made now with
eggs and flour and semolina and the clams. The bongolais
from Cornwall, very fresh, and this is one of my
absolute favorite dishes. It's cooked finished off with butter and
our lovely olive oil, and it's got a little bit
of lemon, and it's cooked with fiano white wine.
Speaker 3 (02:22):
Yum.
Speaker 5 (02:23):
Now, can I ask everybody how would you if you've
got the bongolate you're the professional. Do you use the
shell to take the clams out?
Speaker 2 (02:30):
Do you know?
Speaker 3 (02:31):
Or do you just like get it.
Speaker 4 (02:32):
With the Yeah, I mean they normally sort of fall
out as you cook them.
Speaker 5 (02:36):
That's delicious, woe.
Speaker 4 (02:40):
Yeah, they're gorgeous, aren't they. Initially we cook them with
fresh chili parsi stalks, which are really sweet, and then
you once you've got them coated in the lovely olive oil,
we finish it with the white Fiano white wine and
just let them steam open.
Speaker 2 (02:59):
They always say, you know, take take the pursa out
of the cupboard and then decide what sauce you're going
to have with it, because they're very clear about different sauces.
And also and then we just love it with the tag.
And so we've broken the rules a few times. There's
so many rules to break. But is that actually then
you find out it's not breaking a rule, you know,
(03:19):
because spaghetti vongelais comes from the south, and so you know,
butter is really no, not the north, so you know,
but it just makes that sauce a bit richer, doesn't it.
All Right, let's read the recipe then, so we have.
Speaker 5 (03:33):
No I'm going to do the list and then you're
going to read the difficult bit. I find recipes one
of the most with dyslexia that it all okay. Spaghetti
ali bongola for six seventy five grams butter, extra virgin
olive oil, two garlic cloves peeled and chopped, one dried
(03:56):
red chili crushed, one kilogram small clams washed, half a
bunch fresh flat leaf parsley, picked and chopped. Two hundred
and fifty milli liters Vermanino wine. Four hundred grams dried spaghetti.
Speaker 1 (04:10):
Check over the clams and discard any that are not closed.
Place half the butter in a wide pan with two
tablespoons of olive oil. The garlic and chili, season with
salt and freshly ground pepper. Fry for a minute and
add the clams and parsley and toss over the heat.
Add the wine and cover with a lid. Cook for
(04:31):
about five minutes. Shake in the pan from time to time.
Cook the spaghetti and plenty of boiling water until al dente.
When the clams are open, discard any that remain closed,
mix them with the drained spaghetti and toss in the
remaining butter serve there you.
Speaker 2 (04:48):
Go go beautiful. So growing up in your house, what
was food like?
Speaker 3 (04:54):
Did you my mom's down?
Speaker 2 (04:56):
She was, yeah, but she of full time.
Speaker 3 (04:58):
No, she's a writer. Yeah, so she's a writer.
Speaker 5 (05:01):
My dad's an actor. But my mum was the cook
and it was very seventies. We were not allowed sugar.
It was very like brown ricey, but it was very
very good. Mum's bastard pasta sauce. He was very when
he's gone for his like you go for your purest
moments and you go very anti.
Speaker 3 (05:20):
My mother's bastard pasta sauce.
Speaker 5 (05:21):
It delicious, but it's delicious, delicious, Yeah, yeah, delicious.
Speaker 2 (05:26):
What is it?
Speaker 1 (05:26):
It's everything that I wouldn't do, That's why I love it.
Onions and garlic, like literally everything.
Speaker 5 (05:33):
Me and my brother ate everything. There were roast chickens,
there was fish, there was fish cakes. There was I
remember she made a green sauce with fish cakes. But
we had a very tiny kitchen, so you could never
cook with her. But it meant that, I think for her,
the private time was the cooking time. So I never
learned to cook from her because you couldn't be in
the kit you couldn't both be in the kitchen cooking.
Speaker 2 (05:52):
Did you cook with.
Speaker 1 (05:53):
Your No, No, I was a different kind of I
grew up with my dad who had a little kind
of business that you ran at the same time, and
so I grew up on it. Probably killed me for
saying this, but it was, you know, Marks and Spencer's
Carbonara ready meals in the.
Speaker 5 (06:06):
Microwave fair enough, which is you know, but I have
to say, he makes me shepherd pie incredible. Every time
we go back. I asked for his Shepherd's pie.
Speaker 1 (06:13):
Because it's it's really good. It's really great. But my
nan would cook for me like she was kind of
a real old school lots of lard.
Speaker 2 (06:20):
She the mother of your father.
Speaker 1 (06:21):
No, no, my mother's mother, your mother's mum. But it
was a lot of kind of sausage rolls and that
kind of British kind.
Speaker 2 (06:27):
Of where were they from area Strafford upon Avon, and
so it was this a kind of cooking that she'd
grown up with.
Speaker 1 (06:34):
So, yeah, there's lots of pastries. It was terrible looking
about cakes, sausage rolls. Cheese on toast was the big thing.
Crust off the cheese on toast, the whitest of white
bread with had It was amazing. Though it still kind
of feel I still miss that. I still don't know
how she made that cheese on toast taste? Did she
ever let you go in the kitchen if you just
hang out there?
Speaker 5 (06:54):
But I have to say, when we first met, you
did You've always made an amazing roast And that was her.
Speaker 1 (06:59):
She an amazing roasting Yorkshire puddings, you know, classic there
was it was. They were always incredible, and she used
to I had a job where I worked on a
boat on the River Aven, so be a boat boy
and like these mini like cruise ships that do these
half hour towards the River Aven. And every time I'd
always go into a bridge, she'd be at the top
(07:20):
with these sausage rolls in a little kind of tupperware,
and she dropped them and I'd have to catch them.
And with my mom, I just remember being this kind
of I mean, she's amazing my mum. But a lot
of my food phobias stemmed from kind of her slightly
chaotic but wonderful kind of kitchen lots. What was it
like There were a lot of kind of jars of
(07:42):
things with like Hellman's e jars that were kind of oozing, and.
Speaker 3 (07:47):
He has condiment issues.
Speaker 1 (07:51):
Amazing, no condiment in America.
Speaker 2 (07:54):
Being in America, I think I heard the word condiments,
you know, or we just had probably ketchup and mustard work.
Speaker 1 (08:00):
But the condiments, condiments, anything's at the end of it. Mustard,
can't stand it. Catch up. Butter, there was a butter.
Speaker 3 (08:15):
No butter you'll have when it's when it's melted.
Speaker 1 (08:18):
Not that makes sense because it doesn't. Can't get you.
Why did you?
Speaker 2 (08:23):
Why did you begin?
Speaker 1 (08:25):
I think I, like I said, I think it was
maybe because I don't want to blame my mom for it.
Speaker 2 (08:30):
She did she did, She have a refrigerator, yeah, but
it was just she put it in the but don't
you know it was kind of like that Helman's he
must have thing, and.
Speaker 5 (08:38):
It was it's mayonnaise, mayonnaise, that one on the same
I banned them all together in this. But so this
was when when we first got together and I really
found out about the issues, and I knew that it
was serious when he very seriously turned around to me
and said, you know, if you want to keep mayonnaise
in the fridge, you can, And I was like.
Speaker 2 (08:59):
You know, it was the one that was that was Yeah,
I get it with the mayonnaise and the ketchup and
the mustard and all that. But it's interesting that you
have butter.
Speaker 1 (09:13):
Is that you know, it is a shame, but this
is it as well a ketch up. You know when
you see on a table mayonnaise that's had some ketchup
in it, and it's that swirl of like this is
your dad.
Speaker 3 (09:24):
Your dad, You've got a big there's a butter.
Speaker 5 (09:26):
And jam issue which I found out again when I
stayed with his dad, And like you must now maybe
you agree with this, but you must never use the
same knife.
Speaker 3 (09:35):
The butter and the jam must never meet.
Speaker 2 (09:37):
Yeah, say that's logical, logical.
Speaker 1 (09:42):
I don't have my issue.
Speaker 3 (09:44):
I never noticed that I've got one knife. Maybe I
don't know.
Speaker 2 (09:47):
It's like that. I would never be disproving of it
at all. You could do anything you want.
Speaker 3 (09:51):
Well, no, I've now got I've got big. I know. Really,
I'm very careful the separate.
Speaker 2 (09:57):
Do you think you could ever fall in love with
somebody who did care about food?
Speaker 4 (10:01):
No? No?
Speaker 2 (10:02):
Yeah? Did you ever go out to restaurants?
Speaker 5 (10:05):
Yeah?
Speaker 1 (10:05):
We did? I remember one of my best My favorite
Christmases was Dad took us to the local Chinese for
Christmas dinner and it was just duck.
Speaker 2 (10:14):
Did you go out to restaurants as a child.
Speaker 5 (10:16):
We had the local Indian restaurant, which I loved, and
then the local Chinese restaurant which I remember.
Speaker 3 (10:21):
The name of it. It's called Walk This Way. Was brilliant.
That was amazing.
Speaker 5 (10:26):
Yeah, so you do.
Speaker 3 (10:28):
I mean, it was definitely like treats.
Speaker 1 (10:30):
But we'd go.
Speaker 5 (10:30):
No, we'd go once a week to the Indian restaurant,
which I loved.
Speaker 1 (10:33):
It's still a family thing, isn't it. I mean, you
guys want everyone there.
Speaker 3 (10:35):
It's an Indian takeaway all the way.
Speaker 5 (10:38):
Yeah, And I remember I have a love of spicy food,
a deep love of spicy food. But it was all
from being ten and being there with my brother who
is five years older, and his friend and them daring
me to eat a spicy curage and me just like
being I'm going to eat this, I'm and just sweating
but eating it. And every week after that, I'd go
for the spiciest thing.
Speaker 1 (10:58):
And now I still do. I cy spice. I do
love it, you do love it.
Speaker 3 (11:05):
I do love it.
Speaker 2 (11:12):
The River Cafe Cafe, steps away from our restaurant, is
now open in the morning an Italian breakfast with cornetti,
ciambella and cristada from our pastry kitchen. In the afternoon,
ice creamed coops and River Cafe classic desserts. Come in
the evening for cocktails with our resident pianist in the bar.
No need to book, see you here. What was it
(11:43):
like when you left? How old were you when you
left home?
Speaker 5 (11:46):
By the time I was sixteen, I was working away
a lot, and then eighteen I was properly out.
Speaker 2 (11:51):
Did you know that you wanted to add.
Speaker 5 (11:53):
I'd wanted to act from the age of three, and
my mom and dad had not let me because they
did not want a child actress in the family.
Speaker 2 (12:00):
Were involved in theater.
Speaker 5 (12:01):
Yeah, so one's a writer, one's an actor, and they
didn't you know, they didn't want me doing it at
all because they wanted me to be a kid, you know,
I think. But I was absolutely desperate. And then finally
the school said, well, look, she can't read at all,
and we need a carrot to dangle in front of
us so she knows there's something that she wants.
Speaker 3 (12:19):
And they said, well, she wants an agent.
Speaker 5 (12:21):
They said, that's okay, I want an asia because they
always had agents calling and I remember answering thing. We
had a landla and it would be it's your mum's
agent can so I think it was like, well, if
you've got an age of wine and I have an agent,
that is so unfair. But also i'd be with them,
you know, a lot backstage at theaters. So my dad,
if they didn't have any childcare, then i'd be sitting
(12:42):
in his dressing room and he'd go on stage, you know,
I mean, And it was that was how it was.
So I wanted to be a part of that anyway.
So they said, right, there's your carrot. And it was
always if you read, if your grades go up, you're
allowed to keep on acting. But if they go down,
then it stops it up.
Speaker 2 (13:00):
Was a caracter.
Speaker 1 (13:00):
Yeah, it memorized, memorized a lot.
Speaker 3 (13:03):
Of well, yeah, this is the thing.
Speaker 5 (13:04):
So it's still sit reading. I find really hard, it
really bounces. But I listened to it again. I mean
I basically I record it and listened to it and
listen to it and listen to it, and that's how
I learn it. But now we have a dyslexic kid,
and she's doing the same thing. Her memory is absolutely amazing.
Speaker 1 (13:17):
She'll look at book, she'll have memorized the book basically. Yeah, yeah, yes,
it's amazing. Yeah.
Speaker 2 (13:23):
So you left home? What age then to be an actor?
Speaker 4 (13:26):
Well?
Speaker 3 (13:26):
Sixteen?
Speaker 5 (13:27):
So were you so bender light Beckham? I did at sixteen,
but I was living at home. But I really remember
on that one the because we had a lot of
Indian actors and their their families would come and they
brought food, and I remember Garnda Chada's family, she was
the director bringing this amazing Indian food.
Speaker 2 (13:45):
Did you have your own apartment? When did you have
your own apartment? Eighteen?
Speaker 3 (13:49):
I had my own apartment.
Speaker 2 (13:50):
What was that like?
Speaker 5 (13:51):
You know, I was doing quite well, so it was
very nice. Yeah, and I lived with my brother and
his then girlfriend, and she was a great cook, and
we had a lot of Indian takeaways.
Speaker 2 (14:02):
Yeah, yeah. You would you entertain? Would you have friends over?
Speaker 5 (14:08):
We had a lot because at that point I was
ridiculously famous and I couldn't get outside and so the
only way to see people was to have them around
at my apartment. So we had big Yeah, it was
a big big parties were always around at mine.
Speaker 1 (14:22):
When did you leave when I saw eighteen. I went
to UNI in Cardiff, and then I spent a year
in Madrid, which was kind of fun.
Speaker 2 (14:28):
Year after graduation, Yeah.
Speaker 1 (14:30):
And then I moved to London and.
Speaker 2 (14:32):
Tell me about Madrid. I was amazing, but it was
food Like in Madrid.
Speaker 1 (14:36):
For me, it was like I get this beer and
then I get free food with it. This is amazing.
It's going to go where that pretty minimal condiments, you know,
I can deal with this. So I went there for
a year and taught English, which was really fun, and
just playing music at that point, played music since I
(14:56):
was a kid, since I think I was ten or eleven.
At primary school there were there was this band at
primary school like the other kids in my year, who
are the coolest kids. They were just amazing. They're into Nirvana.
It is just at the time I think Kirkbaye just
died basically, and my dad is a brilliant musician. He didn't. Yeah,
he studied, got a scholarship at Durham clarinet, piano, guitar.
(15:17):
He just plays everything.
Speaker 2 (15:18):
So you had a lot of music in the always.
Speaker 1 (15:20):
Yeah, And I remember like in the house, like being
in my dad's car just listening to like the Stranglers
and like Golden Brown, and it was just music always.
And so then I was away, you know, and then
at Union in Madrid, I just kind of made music
on my own. But yeah, it was just always something.
Speaker 2 (15:35):
That Madrid was exposure to, food, to tap us to. Yeah,
did you ever live in a foreign country? Were you
when you were not? Were always on set?
Speaker 5 (15:45):
I mean I was always on set, so sort of
but like early on Rome and and I mean America
a lot and the Caribbean a lot. I think catering
on film sets it's the hard It is the hardest
thing to do because you've got to be there so
insanely early and then of and we do these things
called running lunches, which basically means that you have to
have all the food ready for like this three hour
(16:05):
period where it just sits there and you grab it
when you know. So it's an incredibly difficult kind of thing.
But I don't think that you get a love of
food from it, although that was the amazing guy.
Speaker 3 (16:14):
Do you remember it? Run it through the garden.
Speaker 5 (16:18):
In America, they famously have much better catering. You know,
there's there's just more so they always had like a
guy that would do like an omelet stand or something,
you know, like he'd be the guy making omelet and
he had this thing if you wanted like vegetables in it,
and he'd say, do you want to run through the garden?
Speaker 3 (16:36):
Put it through the garden. Yeah, run it through the garden.
Speaker 5 (16:38):
But it's really hard, and then you go back and
you're always slower when you go back, are you Yeah?
Speaker 1 (16:44):
Yeah, you shouldn't take You should always do it on
an empty stomach, a vocal take any takes as a band, Yeah, yeah,
you do want to eat and then do a gig,
you know what I mean before and no one likes
burping on the mark. I mean, no one's going to
appreciate that.
Speaker 2 (16:58):
So you were in Madrid.
Speaker 1 (17:00):
There, Yeah, and then I started this, well it was
in his band collection, so we did that for I
started that two thousand.
Speaker 2 (17:08):
And five, touring a lot of ten years all over.
Speaker 1 (17:12):
Them everywhere, which is Asia, everywhere, Australia. I feel like,
food wise unbelievable. That was my favorite bit about kind
of touring was to go.
Speaker 5 (17:21):
To he's an amazing traveler, Like it's no but you are,
like it's a skill that and you have, Like so
when he used to be in the band and we
get on the tour bus and so you'd only ever
have like what a couple of hours in each place
to do things, and everybody else would sort of stay
and they'd be on their computers or they'd be watching
a film. And he has researched the top things to
do in the city and the top places to eat
(17:42):
in the city, and he's like, right, in three hours,
we can hit this and we can get there, and
we can get there. His band called it fear tours
because you never quite knew if you were going to die.
Speaker 1 (17:51):
We almost did die. I didn't know this, but I
was told there's a really good steak place in this
bot near La Bocca in Buenos Aires. So I convinced
the band to all follow me on this like magical
mystery tour to the restaurant. I didn't know. Leabocca is
quite a heavy area of bus. We're all dressed like
Duran Duran or something, with our cameras out, you know,
(18:15):
and then from out of nowhere, some guy came over
and whacked our drummer with something and his camera went
flying and we ended up in a police car going around.
We actually police quite a lot with him.
Speaker 5 (18:28):
He's had two year old in a police car as well.
Speaker 2 (18:30):
What happened five minutes before? You went into the police
car with your two year old?
Speaker 5 (18:37):
But I was working in Boston. He's looking at the
six year old we put in school. It was COVID.
It wasn't the best, but anyway, so he's with the
two year old.
Speaker 3 (18:49):
Winter in Boston, very cold.
Speaker 5 (18:51):
I'm on set and all I get is I get
an assistant coming again. Don't don't worry.
Speaker 3 (18:56):
But James and Delilah are in a police car.
Speaker 1 (19:00):
Why Why? And James, we were fine. They were like,
we're all good. Well, basically, I'd heard in Boston that
there was this place that did pizza, pizza, that it's
it's open, opens at like eight am, and the minute
it sells out of the pizza, and.
Speaker 3 (19:15):
It sells out by.
Speaker 1 (19:17):
So I was like, Okay, Delilah, our youngest, who's then one,
I said, you know today the Daddy Adventure, We're going
to go get pizza. So we drive at like seven
am in the snow to this Italian district of Boston.
It's minus twenty wrapper up. We get out the car
it's like a blizzard storm into this pizza place. Order
(19:38):
a couple of slices of cheese pizza. We sit there,
we have a lovely slice of pizza. Breakfast, breakfast. Then
I get out the restaurant or the pizza place, and
I walked down left like this, walk down there's no
carca'd walk down the other way back the there's no
car there. Okay, go back into the restaurant.
Speaker 5 (19:57):
But what I love is what he's very vocal. So
they wouldn't have just been, oh I'm chilled out because
I can't find the car. It was it's more like
I'm with my two year olds taking our car.
Speaker 2 (20:09):
Yeah, drove there in your car.
Speaker 1 (20:11):
Yeah. And then and then and then you know, it
was the police came. I went out. I saw the
policeman and I said, look, I've had my car still
and said get in the car. So get in this car.
And it's like plastic seats with the one year old,
and we just you know, so then and they got
the Boston accent, a thick iron, you know, and we
drive out and we drive a little bit around the corner,
just walk a little bit, and they've got the key
(20:33):
and they're pressing. I didn't know you can press a
button on a on a car remote and here with
the beep, it was there. They hadn't been stolen. Four
year old jaw when we were in the back of
the police car.
Speaker 3 (20:46):
Yeah, it was really fun.
Speaker 2 (20:59):
Can I just very simply ask you how you met?
Speaker 3 (21:03):
Where do we meet?
Speaker 5 (21:04):
We met at Dean Street townhouse in London, which was okay.
So that week my agent said to me, I've had
this dream I was single. I've had a dream that
you're meeting your future husband. This week's exciting. So I
got invited out to loads of things and I have
to say I'd met a load of people that week
and I was sorry, this.
Speaker 3 (21:25):
Is happening anyway.
Speaker 5 (21:26):
So the end of the week was an oscar viewing party,
which anyway, so I was like, really didn't want to go.
Speaker 3 (21:31):
It was a Sunday night, I was in the theater.
I couldn't be bothered to go.
Speaker 5 (21:34):
And then I was like, but I meant to meet
my future husband, so I'm going to go to this
thing that I don't want to go to. And I
sat down and I didn't. I was like, again, everybody's
very nice, but my future husband definitely isn't there. And
my very good friend Tim Phillips, who is a composer,
he phoned me up very drunk, like incredibly drunk.
Speaker 3 (21:54):
Hey man, I'm in Sohomeman and with friends.
Speaker 2 (21:57):
Where are you?
Speaker 5 (21:58):
And I was like, no, no'm I sit down for
and you're not allowed to come? Where are then Dean
Street Town? Okay, then I'm coming. Please don't come, please
don't come. No, please don't come anyway. And the door
of this private room opens and my friend Tim's head
comes around like this, and my friend's Curran's.
Speaker 3 (22:13):
Head and I'm like, oh my god. And the third
head come around with.
Speaker 5 (22:16):
James, and James grabbed a seat there was a seat
and he just grabbed it around and said he I'm your.
Speaker 1 (22:24):
There he is.
Speaker 5 (22:25):
And then and then you just hate and drank and
basically and drank until we got married, got married, well
drank until I got pregnant.
Speaker 2 (22:32):
And so you just knew that you had this love
of food and alcohol.
Speaker 5 (22:36):
Yeah it was alcohol, but it was at that point
it was alcohol, but it was a food.
Speaker 6 (22:41):
No, but how did you food if you were playing,
you were you were a musician, you were like, I
know that you loved alcohol but you had to get
up in the morning and work.
Speaker 2 (22:51):
So how did you know at that point?
Speaker 5 (22:53):
Was yeah, And I think actually maybe if I'd been
filming at the time, we never would have got together.
But because I was in the theater and it was
I was doing a show.
Speaker 3 (23:03):
With a lot, it was great.
Speaker 5 (23:04):
It was a children's it was Helmut Lillian Hellman children. Yeah,
and it was with Elizabeth mass and it was great
because it was a bunch of girls. We were all
like in our early mid twenties. We were all single,
and we were having a really really really really good time.
And so I met him in the middle of that
when he was also having a really really really really
(23:26):
good time. But the food thing, he was not into
food and he wouldn't try because of the condiment pre
previously mentioned condiment issues. There were other food issues at
that point, like he really wouldn't eat much apart from
the cheese on toast situation.
Speaker 3 (23:37):
And I was like, this is not going to happen
if we can't go at it.
Speaker 5 (23:41):
So again, my very my oldest and very close friend
who's a big foodie, Charlie, he met him. He was
I really like him, but the food situation is terrible.
So we used to take him to all of our
favorite restaurants and we'd yeah, we'd order for him and
we we'd be like and he'd look at it, go no, no, no,
and then we'd be like, close your eyes and eat.
Speaker 3 (24:00):
So basically.
Speaker 5 (24:02):
Education and then created a monster overtook both of us.
Speaker 1 (24:08):
Wowkay, No, it's literally the passion and the kind of Yeah,
I have to find it's a recipe. I can't substitute
that ingredient for that ingredient.
Speaker 2 (24:18):
That's a problem.
Speaker 1 (24:20):
It is a problem because you kind of end up
around London. Yeah, ingredients.
Speaker 2 (24:26):
Can you go places if you're in a film or
you're doing something, do you try and all uplift and
go or do you one of you stay home? How
do you manage?
Speaker 5 (24:34):
You know, we have done since children, We've all we've
traveled together the whole time to.
Speaker 1 (24:39):
Just take the kids to Boss.
Speaker 5 (24:42):
I mean with our first, since our second because then
COVID hits, so I haven't done as much since the
second one was born. But the first one we were
I mean everywhere.
Speaker 3 (24:50):
Yeah, yeah, we were everywhere.
Speaker 2 (24:52):
Tell me about a day in the life of your
house and you get coffee.
Speaker 1 (24:55):
And coffee make the coffee, good grind it, you know,
fresh B sixty pour over coffee. She gets black coffee
in the morning. Get the kids to school, children breakfast.
Speaker 2 (25:05):
Do they have breakfast of anything or just cereal?
Speaker 1 (25:08):
Cereal apple, that's fine.
Speaker 3 (25:10):
They have to finish the fruit they do, so.
Speaker 1 (25:12):
They get an apple or you know, blueberrithes.
Speaker 3 (25:15):
That's the only.
Speaker 1 (25:17):
And then I go to my studio and work. You
go to your office and work, and then we pick
the kids up, and then.
Speaker 2 (25:24):
What might you both have your lunches?
Speaker 3 (25:27):
Do you know what I mean?
Speaker 5 (25:27):
I'm a picky kind of I'll buy antipacity from our
local lovely Italian Debdi and I'll do that. But actually,
I mean again, he's the cook in the house. So
there isn't ever a moment where you don't go, I
want to make something lovely.
Speaker 2 (25:42):
When you wake up in the morning, do you think
about what you're gonna do that night?
Speaker 1 (25:45):
Yeah? Yeah, always, all the time. It's literally I found
the way.
Speaker 3 (25:52):
I've got some really great and that will go with that.
Speaker 1 (25:56):
But it's not a million miles to away from maybe
right now song or.
Speaker 2 (26:00):
Something, it's the same, Okay, let's talk about that.
Speaker 1 (26:03):
I don't know, it's creativity. I guess that you're kind
of trying to make something from nothing. Say if it's
like at the moment, I'm doing a lot of scoring,
so I know the kind of world scoring composing for
film or TV, and so you know the kind of
you know, this is the palette of instruments we'll use
for this project. Let's say, just like the these are
the ingredients you've got, and this is what you can
(26:25):
do with them, and that limitation that you can put
is good. You know, that kind of restrictions are restrictions
are great, like restrictions always. So I think that that's
that's one of the similarities.
Speaker 5 (26:37):
But I think because you know, he's obviously a musician.
We have a lot of musician friends. What I'm really
noticing with all of them is that there is an
obsessive collector's quality. It's like rare records, right. They all
go through a period where it's like I've got this
nineteen seventies Japanese synth music from blah.
Speaker 3 (26:53):
But you know, it's that thing.
Speaker 5 (26:54):
And wine is a similar thing. And that's why like
the natural wine really to musician because they're like, great,
there's this weird producer who will only make you know.
Speaker 1 (27:04):
And it's the sharing of that knowledge that the getting
off on, like sharing, Oh you don't know about this,
check this out over here. It's sharing of the knowledge
of getting excited.
Speaker 5 (27:14):
About you'll do it, you'll do it about ingredients. So sorry,
but the totally I mean the funniest one with the
Totally Citrus Foundation, which you probably know about. So there's
a okay, So James found out about the Totally Citrus
Foundation that is in Valencia.
Speaker 3 (27:32):
But he hears from Layla Leila. Her name is Lilah's
shop in.
Speaker 5 (27:39):
And she's got all of the citrus fruit and so going, oh, wow,
what's the citrus and she says about the Totally Foundation,
which is basically that a load of the citrus. They
can't grow all of the different varieties of citrus fruit
anymore in Valencia because they're building on all of the land.
But somebody has bought this plot of land and he's
trying to bring back all of the different varieties of
citrus fruit. So James comes back from this shop and
(28:02):
he has an entire box everything of like every single
so many but there's only two of us. Wow, this
is an intense amount of citrus can't waste the thing.
They were eating everything. I actually get to the point
where I'm like, no, I care, I actually can't.
Speaker 3 (28:21):
I mean it's amazing, amazing.
Speaker 2 (28:22):
Did you squeeze them and everything?
Speaker 1 (28:24):
Some of them you can eat the skins, you know,
it's kumquats. It was this one lemon that I got
really excited about that you can eat, you cut it
and the skins aren't bitter.
Speaker 2 (28:33):
It is it like a mouthed lemon with admirer. There
are some lemons that have just a huge amount of piths.
Speaker 5 (28:40):
A huge amount delicious, and you did, like you eat
the pith.
Speaker 3 (28:43):
Yeah, yeah, it was amazing. But he ate so much that.
Speaker 1 (28:47):
He vomited everywhere too much acid, as he found out.
But it's funny because there is a lot of things.
There's a lot of musicians who do I remember going
to a wine fair and there will be like a
bump into a guy like, weren't you in a band
like ten years ago and we played together? Like yeah,
now now I got a you know, a vine yard
(29:09):
in the middle of France and I go this indigenous
great you know it's.
Speaker 5 (29:12):
Like or who is it from groove Armajo?
Speaker 2 (29:17):
Yeah, amazing, it's also collaborating. You know, it's probably started out, yeah,
about collaboration, and we do solitary work in the opposite way.
Michael Caine said that he loved a garden because every
time he acted it was with you know, so many,
so many that this is something he could do in
a solitary way. Sometimes if you're in a band, then
you can be solitary. If you're cooking, if you're solitary,
(29:41):
then it's all to do with the.
Speaker 1 (29:45):
Going back to the Lemon Foundation, for example, is one example.
It's it's stories and it's it's it's story. It's stories
which connect for me, both of us. It's like, you know,
a wine maker just finding out about how that wine
is made, the winemaker's story. There's we used to have
a place in front pants where we grew wine, we
actually made wine, and we went to visit this one
wine maker who was just unbelievable, and she was a
(30:09):
nurse who tended to the vines as if they were
as if they were people.
Speaker 5 (30:13):
And so she took around and she didn't it was
all done by hand or horses, so it's really old school.
It was in the foot of a mountain and she'd
grow like wild roses up next to it, and I
mean it was so beautiful. But she she talked about
each plant like it was a person, and she wouldn't
pick the fruit or she was tending to some of
them and she wouldn't use it.
Speaker 3 (30:31):
And the wine was the most beautiful.
Speaker 1 (30:34):
You know.
Speaker 5 (30:34):
But that story is something that's so kind of powerful,
and you see somebody who's committed their whole life, and
particularly I think with wine, it's like it's so I mean,
a hailstorm comes and you've lost the whole thing, you know,
So it's really on the edge agriculture.
Speaker 2 (30:49):
You go to go, you know, very involved with olive
oil and wine. A lot of the people who produce
you know, wine produce olive oil. And then you'd go
in a year and they've had had as of hailstorm
in August and then the crap is over, you know,
and so they're living on this creativity. But it's based
on especially now especially.
Speaker 1 (31:11):
She was amazing because also she was in an area
where there's a lot of big wine, little hot wine.
She was getting really fresh, beautiful wine that she's.
Speaker 5 (31:18):
Arguably because she was farming it naturally, so the roots
had to go down, so far so instead of like
spraying it and the roots are on the top, so
you're getting those really big heavy ones. It was like,
really the roots were deep, so it was like very
very light, amazing wine. But all of that, Like finding
out stuff like that is incredible. You know, it makes
you enjoy it all so much more. You're like, this
(31:39):
is actually magic.
Speaker 2 (31:41):
Yeah, what are you doing now?
Speaker 5 (31:42):
I just finished a Netflix six part series called Black Doves,
which is about Tory MP's wife who is actually a
deep undercover secret agent selling government secrets. I'm basically a
complete two faced psychopath and I've been having an affair
and the person I've been having an affair with gets murdered,
(32:04):
and my best friend played by Ben Wisher, who's gorgeous
and he's an assassin, and we go on a murderous
rampage trying to avenge my boyfriend.
Speaker 1 (32:14):
There was an amazing I went to set one on
one day and there was an amazing, amazing, juicy scene
between Ben, yourself and Tracy Ullman, which was I was
so lucky to watch them. Just masters, all of you
are brilliant.
Speaker 3 (32:29):
Nice.
Speaker 5 (32:29):
You had to flow that saved it.
Speaker 2 (32:35):
Okay, James, tell me what you're working on.
Speaker 1 (32:38):
Well, I finished a TV show called Daddy Issues, composed
of music for that, which is coming out in August
on BBC one, which is a lovely six part series
with Amy Leewood and David Morrissey. And then I'm just
doing the music for a documentary on a cappella singers
in America. It's an intercollegiate competition that they have in America,
very American college in America.
Speaker 4 (33:00):
Ye.
Speaker 1 (33:01):
They all saying that, yeah, and you can be very
you know, you could be cynical and go oh. A
lot of them, you know, singers, they just want to
be stars and stuff. But actually these people do the
work and they're very, very good and there's a lot
of kind of very touching human stories behind a lot
of their journeys.
Speaker 2 (33:16):
Great. When is that coming out.
Speaker 1 (33:18):
It's been made right now, so it'll be finished in
the next month and then it'll probably go to the festivals.
What's the connection, Oh, this is a weird one. So
we have a mutual friend called Johann who is a director,
and we were on holiday in France and I was
at a supermarket getting food for the kids and they
get this cool from Johann saying, hey, James, Abba are reforming,
(33:42):
They've made a new album and they're going to do shows.
Do you want to be involved? And I said yeah, sure.
So the next thing you know, I'm I met up
with Benny and Bjorn in London and they tell me
about their album and what the plans for what they
would do in and this is the Abba Voyage show.
(34:02):
And then I had to kind of put the band
to find forty odd musicians in London. We had to
rehearse them and audition and pick pick them, and then
I went to Stockholm for a month with Benny and
Bjorn in the band and we kind of figured out
the set and how it would work, and I spent
it was like the most magical month of my life
just hanging with Benny and Bjorn and getting to deconstruct
(34:25):
Abba songs and listen to all the individual parts of
bing A.
Speaker 3 (34:29):
Phone calls from you and you were like like this.
Speaker 1 (34:31):
Is the actual sense, that's the one. Yeah, And they're
the most lovely people, and it was all a bit
of a kind of no one knew exactly how it
would work out.
Speaker 2 (34:42):
So I suppose if we're thinking about all your stories
and all your thoughts. Is there a food that you
would go to if you needed some comfort?
Speaker 3 (34:53):
Spaghetti bolonaise?
Speaker 2 (34:54):
Yeah? Is it?
Speaker 3 (34:55):
Yeah?
Speaker 5 (34:57):
I mean that's the thing that's come like, Yeah, I
love it. I mean, if I could have a bowl
and that's what's going to be in it, I'm just
going to be like the happiness, preferably with the glass
of red wine. But you know, but if not on
its own is fine, that.
Speaker 1 (35:11):
Would be I don't know, wh do you know? I
know the first thing came to my head was actually
one of those toasty machines, which we don't.
Speaker 2 (35:17):
Have that little pattern.
Speaker 1 (35:23):
Yeah, nice, isn't it?
Speaker 2 (35:24):
But let's go back to why the cheese sandwich?
Speaker 1 (35:27):
I guess because it goes back to maybe comfort. My
NaN's house was comfort. It was that probably because there's
no risk, there's no condiment involved.
Speaker 5 (35:37):
I'm sorry, I'm sorry, you're so wrong. What do you
mean because you have to put a bit of mustard
in there? Because that's what?
Speaker 3 (35:44):
Can I tell you? The best cheese sandwich that you've
ever had? Come on?
Speaker 5 (35:46):
It was Charlie's Charlie Charlie again, Charlie really good where
he did the thing? And yes he did of course, Yeah,
I mean, I know he told you he didn't, but
I was like, was there Mustard?
Speaker 1 (35:59):
That was Muster.
Speaker 2 (36:00):
We were just talking about comfort and you're in an argument.
Come on, guys, I think we have to do another
one part too, don't you.
Speaker 3 (36:09):
Yeah, we're still together.
Speaker 2 (36:13):
I think you will be. Thank you so much. Great,
let's go have some lunch.
Speaker 1 (36:21):
Thank you for listening to Ruthie's Table four in partnership
with Montclair
Host
Ruth Rogers
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