December 20, 2025 • 42 mins
While a lot of people will be running around doing some last minute shopping for presents - they'll also be working out what to put on the table.
But as Kiwis, we waste almost as much as we eat.
A survey by Love Food Hate Waste NZ found that binned leftovers made up 42% of food waste across the holiday season, and too-much cooked food making up a further 26.1%.
Chef Allyson Gofton joins Tim Beveridge to discuss the less-wasteful alternatives to staple Christmas dishes.
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Speaker 1 (00:05):
You're listening to the Weekend Collective podcast from News Talks.
Speaker 2 (00:09):
It be Sandy can keep hi, I said, there's something
(00:30):
very very yeah, I.
Speaker 3 (00:33):
Want your Christmas kissing.
Speaker 4 (00:41):
That's a nice presence.
Speaker 2 (00:43):
There, right, but baby they can holy kay, I want.
Speaker 1 (00:51):
Your Christmas kiars.
Speaker 4 (00:53):
Your Christmas present, wrap them up pretty one.
Speaker 2 (00:58):
I one.
Speaker 4 (01:00):
Welcome back to the Weekend Collective on some beverage and
yousten the hours you can go and check out a podcast.
After six a's lot we have everything loaded pretty quickly
and don't forget. After five o'clock we're chatting about trusts
with Janet Zucoa. She's managing director of Family Trust Services,
New Zealand. Family Trust Services very popular, are that one? Well,
it's one of those things where people listen for a
(01:21):
while and they go at about ten to six they go, oh,
I've I've got some questions on this and it's like,
well full boarded. You're probably at the back of the
queue anyway. But right now, of course Christmas, you know
you might be running around doing your last minute Christmas
shopping for presents, but also people are working out what
to put on the table. And also we're going to
touch on the question of the amount of waste that
(01:42):
we have as well. We eat a lot, but we
also bin a lot, probably a sickening amount if you
think about it. I think there was an organization survey
done by Love Food, Hate Waste New Zealand bind leftovers
made up to forty two percent of food waste across
the holiday season, and too much cooked food making up
another twenty six point one percent. I won't dazzle you
(02:04):
too much, but we might have a chat about leftover
proof food, you know, for instance, for me, butterfly lamb.
You know I haven't eating it all at Christmas? What's
wrong with you? But if you haven't, keeps not quite
nasty in the fridge and also over indulging managing it.
You know, how do you feed lots of people without
losing your mind? Balancing indulging versus well being. I've got
a thing about ignog and I'm going to quizz her
(02:25):
about this as well. But anyway, joining me to discuss
all things food and I just need to turn down
something there which is feeding back there we actually oh
that's me. That might have been me? Okay, I've sorted
that out now. Is she's Alison Gofton needs no introduction
apart from it's Alison Gofton.
Speaker 2 (02:44):
Hello, Tim, how are you doing.
Speaker 4 (02:46):
I'm good. I've got a big question for you. It's
really really important. Turkey or ham.
Speaker 2 (02:54):
Turkey or ham. Well, our family is a ham and
beef Christmas Day and has been for some years now,
partially because I don't have the patients to defrost a
turkey in the fridge for the three days that it
is required to do so, but I do love roast turkey.
Add to that, we don't have enough people to eat
(03:15):
a whole turkey either, So.
Speaker 4 (03:18):
For some reason, I've gone off turkey. I remember there
was a time where it's like turkey and cranberry jelly
of course, or jam actually cranberry something sauce, jam jelly.
I don't know, but I sort of went off it,
and I can't work out why.
Speaker 2 (03:31):
Maybe it's I think it's I think it's so society
changing more than anything, Tim. We used to have turkeys
when we always had the very traditional Christmas Day meal,
whether it was lunch or dinner. And I would say,
since the years that i've left food in a minute
or TV that that societal change for what we have
(03:52):
at Christmas has changed dramatically, and so the reason to
cook a whole turkey on a hot day. I think
we've become far more in tune with what is to
New Zealand at Christmas as well, and we're quite happy
to have more Kiwi food, whether that's salmon or a
barbecue or be at the beach, as opposed to following
(04:14):
the tradition that our grandparents may have put down.
Speaker 4 (04:18):
Actually that is a invites its own question, what is
the classic Kiwi Christmas? How has it evolved? What's the
classic Kiwi Christmas lunch dinner?
Speaker 2 (04:27):
Well, I'm sadly old enough to probably remember quite a
few decades of change now Timber as a child, we
had goosts, but I'm from Tasmania. We had goosts from
the farm. We did have turkey, it was much tougher
than the turkeys you would have today, and ham was
bought sliced from the butchers. And I don't know that
(04:50):
I ever recall there being a lot of ham, so
it was far more I suppose what was available from
the farm that the family lived on and took their
food from. And then there was chicken. Chicken became popular
for a while because chicken was so jolly expensive. It
was an absolute treat in the sixties to have a chicken.
(05:13):
So if you had chicken at Christmas, you were clearly
well off. And then ham became more popular, and turkey
really became popular as it became much easier to obtain.
It became something that we were farming. We farmed here
was available to be purchased, but it grew larger and
larger as we wanted more meat to bone ratio, and
(05:36):
we all wanted more. You know, there's eighties, we all
want more, and so the turkey really became part and
parcel of traditional Christmases. And I can remember doing stories
in magazines. In fact, if I look on my website,
there's got to be at least twelve recipes after twelve
years of how to stuff your turkey. And you know,
that's all we all wanted, was roast turkey. And gradually
(05:58):
that's moved to ham, and it's moved on to lamb.
We did have lamb hams there for a while, mutton hands.
But now I think there's a lot of salmon.
Speaker 4 (06:09):
Yes, I literally just thought of that at the time.
How salmon's really made a strong appearance in the last
two or three years, isn't.
Speaker 2 (06:15):
It It has it's not. It's no more inexpensive than
buying a turkey. But what it is is it's much
easier to prepare. You can buy it as steaks or
kind of like portion sizes. You can buy it whole,
you can pop it on the barbecue, you can pop
it into the oven. It's not going to take very
long to cook, and a whole side of salmon is
(06:38):
going to feed out of good ten people. There's no waste,
do you know what I mean? Like, it's really easy
to cook, and it's interesting. I've been doing some work
with the butchers here in Cambridge about how our butcher
shops are answering the consumers questions for oh my gosh,
I've got no time to cook. And one of the
things they're wanting to do is remove chicken from their shelves,
(06:59):
or the whole chicken, because people don't want anything with
a bone in it. And I think that will have
a large part to play with why they're not taking turkeys.
People want boneless meat, they want to cook it quickly,
they don't want to have the waste of the bones.
Speaker 4 (07:13):
Really, I mean even a roast. Well, I guess that
the roast lamb. The leg of lamb is that not
so much a thing these days in New Zealand.
Speaker 2 (07:22):
People want the good butterfly getting rarer. The price is
making it very rare for people to have a whole
leg of lamb. In fact, the other day they were
on special at my supermarket here and I did buy
two and put one in the freezer and the other
one I cut up into steaks and into pieces, and
doing so, I found that I saved quite a bit
of money. But to roast a leg of lamb, I'd
(07:42):
need to have a family table of eight people to
eat it, and I don't know how often we would
do that, and even then there'd be leftovers. So you
need quite a lot of people to eat a leg
of lamb. You need to have time to cook it. Yeah,
And so people are wanting to have that cut up
into steaks, into single roast portions like a rump or
(08:02):
a top side, or into pieces at they can actually
turn into a tagine or stew into something. So very
very big changes at the moment and how we want
to buy our meat. And if you're go looking in
your supermarket aisles, you will notice that it's all boneless.
It's all in portions of you know, three steaks or
(08:24):
brisket or whatever it is for about three people, not
even four in the days that it was ten or
fifteen years ago.
Speaker 4 (08:32):
Actually, I mean we are well, we're all sort of
I don't want to say the word cashtrap, but you know,
things times are tough. It does sound strange that we
want boneless meat because you're literally saying you want to
pay more for your meat because you don't want to
bone in it.
Speaker 2 (08:48):
And that's the issue that I often have as a
food writer or someone. Then when you're making commentary about it,
trying to encourage people buy a whole chicken at the
very most, get it that it's got the it's cut
down the back, and it's spatch copped. You will save
three times the kilogram price as you would if you
buy the boned out leg and thigh portions. Why you
(09:11):
can't buy legan thigh portion with the bone in and
the skin on bewilders me because you get that for
like twelve dollars ninety nine. You take that all out,
it's up to twenty two twenty four dollars a kilogram,
and that's where the price is and I often think
tim when we complain about the price of food, we
are also buying convenience, and so we need to we
(09:33):
need to understand that the more convenience you want in
the purchases that you make, like your beetroot being pre cooked,
the more you will pay for it. The biggest thing
we could teach our children is how to handle a
knife in the kitchen to cut some things up and
peel things, because without being able to do some of
(09:55):
those preparations for your food, the cost of living is
exorbitant at the moment.
Speaker 4 (10:01):
Yeah, I just won't write a note here as do
we are with a We are our own worst enemies
when we can plan about the cost of food, because
we are literally wanting the sort of what a previous
generation would have thought, Oh that's a bit flash. Did
you have your butcher bone at all for you? Or
you know, whereas there would have been a generation of
Kiwi's who you want to buy butterfly legal lamb, that
(10:23):
buy the leg of lamb and the bone it themselves.
Speaker 2 (10:26):
Indeed, indeed there would have been, and that wouldn't have
been too far ago. That would definitely been the eighties
and the nineties because I was writing about it, and
we were photographing those kind of things that now people
they also don't want to touch meat, which I think
is very sad because it's a very tactile thing, cocking.
And you can tell when you pick up your potato
whether it's nice and firm, or it's soft and it's old,
(10:48):
or your carrots or whatever, And it's a very practical
thing when you're actually preparing your food. I do know
people are busy, and I do know that if you're
in a family and you're stressing on the motorway trying
to get home, the amount of time you have as
much shortened than it was some years back. But think
wise about what you need to do. Throw the potato
(11:08):
in the microwave, cook up some corseettes are completely inexpensive
at this time of the year, and pan fry up
some nice sausages and that's not too difficult to do.
So simplicity is key, seasonality is key, and just some
basic skills in the kitchen are certainly key to making
sure you can fit your food budget into that buy
(11:30):
your food into that budget.
Speaker 4 (11:31):
Look, we love your cause here, Look Allison, and I
will be able to talk to the cows come home
to get butchered, of course, But anyway, if we'd love
you to join us as well. There are a couple
of There're plenty of questions we can discuss, but I
think a couple of the obvious ones would be, are
we our own worst enemies when it comes to eating
on a budget? Because we want everything, you know, we
want someone else to do all the work for us.
(11:53):
We're not you know, we buy our salads pre made.
You get that little bag of dressing, and we want
everything deboned and ready. We want the butterfly lamb, we
want the boneless chicken. Are we our own enemies in
making things more they need to be? But also, what
is what's the classic Kiwi Christmas meal look like? These days?
Give us a quot we'd love your cause on this
O eight one hundred and eighty ten eighty text nine
(12:14):
two nine two. The lines are open. But while we've
and by the way, if you want to go to
Allison Gofton's website, Allison has I think the probably the
challenge is just there's so much choice there. Allison, where
would where would people start? If they're going you know what,
I'm going to go and check out Alison's website because
I need some ideas for Christmas. Where would they Chris,
(12:35):
as you say, you've you've made so many different versions
of things, where would they start in your with your advice?
Speaker 2 (12:42):
Well, if you go into the search button, you can
put Christmas and christ any recipe that has an introduction
with Christmas will come up. Otherwise, put in ham or beef.
In our house, we will be having a fillet of
beef because there is no waste and I will cook
it for two hours at one hundred degrees. It is
the best recipe. Go search that one up. That's a
(13:04):
great one.
Speaker 4 (13:05):
By the way, just on the turkey, have you ever
when and why remember the tur duck? I think we
might have touched on the two ducans and the you
know what, was it a chicken inside a duck inside
a turkey or something?
Speaker 2 (13:21):
I have no idea why to do that, but.
Speaker 4 (13:24):
When was that? Was that sort of like ten nineties?
Speaker 2 (13:27):
I think luttony to the extreme for me, And the
one thing for me that I think is that is
each of those meats has its own beautiful flavor and
you've just turned it into kind of like a food
process and mulch up and one thing and trying to
find the difference in the dark and the chicken. Anyway,
(13:50):
let's something's the best left in the past.
Speaker 4 (13:52):
I just the only as I mentioned, I just think
it's it's hilarious because it's just the bizarrest things that
we that become trends. And I do remember that there
were some luxury food outlets, you know, where people get
early and order your tour duck in. And I think
of the nashes and the pharaoh foods and things like that.
I just I don't know enough they exist, and I
think they should be gone, shouldn't they because.
Speaker 2 (14:15):
I don't think we need to have that. I think
I think that's kind of excessive. You know, Christmas Day
is the most important thing is that you have family
and all friends together. What goes on your table is
secondary to the reflection of why are we all gathered today?
Isn't it fabulous? It's have a drink, whether it's alcohol
(14:37):
or not, and let's just be thankful for what we have.
What's on the table is just not you know, let's
not get too worried about whether it's turkey or ham,
or it all looks glazed or it's all perfect because
I think that we're placing the emphasis on the wrong
things on Christmas Day.
Speaker 4 (14:55):
When you have been busy on Christmas Day yourself, have
you ever have you have you had to remind yourself
not to stress too much about it, because I mean,
if I is heading to Alison Goftins for Christmas dinner,
I'd be expecting some pretty.
Speaker 2 (15:10):
Well theres I probably do said it a bit high,
because actually have we have family, and I really love
to cook for people. So it is a joy for
me to show people how much I love them by
the way and by what I put on the table.
But it's always in season, and it's always fresh, and
it's always simple. So the asparagus or the corseettes or
(15:33):
whatever we get will simply be dressed either with butter
or with a vinaigrette. End a story. The peppers, and
I love red peppers at this time of their cassette
cheaper are grilled and peeled and they're just done, maybe
with a bit of basil. But there's a pile of them.
There's an absolute parla them. The tomatoes are the same.
The new potatoes have got mint in them because everybody
(15:55):
has to put mint in them. And then there's just
a glazed ham, and the ham is just glazed with
whatever I can find, brown sugar, mustard, nothing to worry
too much about. And there's bread, and there's some nice
something nice to drink. So it's fresh. And it's salads
where once upon a time we might have done all
the roast vegetables. But today it's salads. It's simple and
(16:17):
you just help yourself. And so that's what you get
at my house. Some are fresh food.
Speaker 4 (16:23):
Actually, well, I want to dig into the salads as well,
because it is one of those things. I look at
the ready made ones and I think I just can't.
I'm very tempted to grab the ready made thing, but
I think, no, I should do this myself. But then
there's just so much choice with what salads you can
make these days, and I just sort of finding the
different risks. Have you got a particular have you got
(16:44):
a particular favorite salad? Wise, No, I don't.
Speaker 2 (16:49):
I'm not a great salad lettuce leaf person. We never
managed to get through a bag. We used to be
able to buy all those lettuce leeves in the supermarket.
You went in and you just put in a bag
how many you wanted. Now the supermarket. They have a
huge amount of responsibility and I want to use the
(17:09):
word blame here for how we shop because everything has
to be health and safety approved. Everything has to be
easy for them to be able to calculate units, and
it has to be easy to present. So we are
almost being dictated to as to how you buy that food.
And once you put it in a package or it's
been cut or whatever, the price goes up. So for me,
(17:33):
that choice is being taken away from us. Unless you
go to your fruit and veggie store or your butcher's shop,
you are losing choice. And if you want to make
sure we have choice, we all need to go to
the fruit and veggie shop and the butcher's shop. Here
in Cambridge, I've been buying seven kilograms of strawberries for
eight dollars. No, they sell the seconds the day after
(17:57):
in a box and you can go in eight to
ten dollars. You slice them up, put them in your freezer.
Got rawberries for the rest of the year. And it's
the same with the red peppers and the green peppers
that are not so plashed. They cut that bit off.
They put them in a bag. Two dollars buys me
five color grams. So if we want to be able
(18:19):
to buy foods at an inexpensive were at a reasonable price,
given that the growers in this country must make a return,
we need to support local people selling local foods. Otherwise
you won't have that choice.
Speaker 4 (18:34):
Actually, so yeah, I wanted to have a quick winge
about the plastic. I mean, I was at I can't
remember what Supermake was, so I won't name the wrong chamber.
It was one of the one of the big two,
either New World or wor wors. Actually it was a
New World I remember now. And I was buying some
spring onions, you know, five or six spring onions, which
at you know.
Speaker 2 (18:55):
The other super mats at the moment.
Speaker 4 (18:56):
Was anyway, they were just they were wrapped in plastic,
and I was thinking, why is everything wrapped in bloomin plastic?
Speaker 2 (19:05):
Were the teeweed? I don't know, but when the New
Zealand where they imported from.
Speaker 4 (19:10):
A state, I didn't go that far into it. I
just I just looked at them and thought, this is ridiculous.
I just want spring onions.
Speaker 2 (19:15):
I don't know whereas the consumer are being held responsible
for the packaging waste. And I believe that the producers
have to take a big responsibility, but the producers are
being dictated to by how it's being sold in the supermarkets.
And then you have people that won't buy it unless
it's in plastic because they're thinking it's going to have
bugs in it. God help us. I don't know how
(19:37):
we got to that point, but it is. There's two
things to consider there. One is in the fruit preparation industry.
You know how much waste there is, the peel from
the pumpkins, the peel from the onions, whatever. If some
of that is being produced and you can go in
and buy your soup bag Max or your salad max,
that waste can be better utilized maybe as peg feed,
(20:00):
so as opposed to you and I putting it in
our rubbish bin and it just going to the local done.
So there's an advantage, but it's hard to weigh up
when you put on the extra dollars per kilogram and
the plastic waste that goes with a day.
Speaker 4 (20:13):
Yeah, amazing. We want your cause. What's just a couple
If you want to discuss anything food wise with Allison,
we'd love to hear from you. But the simple question,
if you look into something to hang you out on
with an issue is what does the classic Kiwi Christmas
meal look like? And if you want to go really
simple on the issue, turkey or ham or lamb. It's
always more than one meat for me if you have
(20:34):
the budget for it. I always at least just joke
with my mother in law. You know how you have
the meat and two vege? I think one? I think
one Christmas Chris. My mother in law, Marien was an
incredible caterer. I think I counted five meats and thirteen veg.
I was like, so much for the meat and three veg. Moreen,
you've got five meat I think with salmon, sausages, lamb, ham,
(20:57):
something else. That'ps anyway. But if you go to indulge,
it's the time of the year to do it anyway.
So what's the classic k We Christmas look like?
Speaker 5 (21:07):
WA?
Speaker 4 (21:07):
One hundred and eighty ten eighty Any questions you've got
for Ellison, I'm sure she'd love to help you out there.
We'll be back in just a moment. It's twenty seven
past four. Yes, we're back with Allison Gofton as my
guest for this hour and taking your calls and let's
go to Linda.
Speaker 6 (21:26):
Hello, oh hello, I would like to speak to Ellison.
She's here, yep, yes, hello, I haven't I hand Ellison
Food in a Minute by Ellison Holston and autographed. Also,
(21:48):
I must be in lucky. But the problem I've got
I love the look of the fringe Country cares role that.
Unfortunately it's got five sixty grams of what he's just said,
country French mint. And you can't bite anywhere, Elliston, where
(22:09):
could our substitute?
Speaker 4 (22:12):
Okay, Allison Islander?
Speaker 2 (22:14):
Well, well, a lot of the products that we put
on the Food in a Minute programs are no longer available.
Speaker 5 (22:21):
I know, I.
Speaker 2 (22:26):
Can't even find Indian tomatoes anymore, which were my favorite
product out of the entire state.
Speaker 6 (22:34):
I can't believe how many things you know have disappeared.
But what could I would? I just said, you know, mint,
But what would I add into it?
Speaker 2 (22:47):
Okay, there's a brand out there called Wetlocks. They're in
a pouch, a white pouch, and they have a whole
range of cook in sauces. So you're looking for a
cook in sauce, So I look at wet Locks brand
and you will find one there. I'm sure they've got
one that says, beef and anything like that you can
(23:07):
use that would be just fine.
Speaker 6 (23:10):
Well, it's all great. Yes it looks you know, it's
not country and it's not Christmas book cooking. But I've
I used the book so much that I was pleased
to help.
Speaker 5 (23:21):
To tix good stuff.
Speaker 4 (23:23):
Well, good, good luck with that, Linda. Actually let's go
to Phil.
Speaker 3 (23:29):
Hello, Hello, hello, I just got a general question about
air frowers. Oh, yes, yeah, I see you on Facebook
or YouTube. You can join like different places for different
(23:50):
recipes or menus. What's what's your take on on air
frier I find it myself there very convenient being a
being a single bloke as such, the air fryer.
Speaker 2 (24:03):
Is today's version of what my parents would have had,
which would have been the little bench top oven, except
it comes now that it's got the drawer in it,
and it's got the little fan, and it's just kind
of like the next model up. They are particularly useful
for people who are in a small flat double and
incumno kids, people, older people who don't need to turn
(24:25):
on the oven. That's where they really shine. You can
use any recipe that you have in those I would
start with boring as it may sound the manual that
you can't was that came with the product, because in
there they will have the basics of how to cook
the chicken, the chips, the whatever, and they will give
(24:48):
you the basic temperature and the time that it takes.
And then after that you can use any of your
old recipes that you've ever had his favorites and just
put them into the oven. It's the easiest way to
go is just that you know that it takes thirty
minutes for the chicken breast or forty minutes for the
leg and thigh portion, and then you literally just work
(25:11):
off the basic times and the quantities and make whatever
you like.
Speaker 3 (25:17):
Okay, because I've got a I've got a guess ranger
our in our kitchen. To be honest, I don't really
top myself and using that.
Speaker 2 (25:25):
No, and look, you don't need to. If there's only
one of you, you do not need to turn on
a big appliance anymore. And so you can cook casse
roles in there, and you're only if you're only cooking
for one. The idea is maybe to cook enough for
two people and then have the second one ready the
next day or pop it into the freezer. So that
you can reheat it when you're busy or you don't
(25:47):
want to be bothered cooking. And that's fair enough. So
that's what I would subpose to do.
Speaker 3 (25:52):
Can I use a p a bake mixer there for
a cake?
Speaker 2 (25:57):
Yep, you can. You can do all of the above.
What happens when you're using the air fryers is that
it's a dry heat. It's very compact, so you will
find that you don't need it might dry out a
bit faster, it might cook a bit faster. I'm not
sure what the size of your air fryer is, but
a cake mix normally needs, you know, a twenty centimeter
(26:19):
sized cake tin, and it may or may not fit in,
but be very careful that it's not to hot within
the small capacity that you have. So you might want
to just put the temperature down a few degrees ten
degrees because it'll be quite compact within that environment and
cook quickly.
Speaker 3 (26:40):
Because I noticed that my dial it starts at one
eight five, and then you can push a button to
make it lower the number.
Speaker 2 (26:49):
Yes, that would be right, or.
Speaker 3 (26:52):
The temperature I would say, and then it's it's got
a it's normally like tweety minutes and you can you
can go up high. But I do like chicken pieces.
I might do like tweety twenty five minutes, but I
I know in general you should kick book chicken a
bit longer than in most things.
Speaker 2 (27:09):
Yeah, especially if it's on a bone, indeed, But they
are very useful appliances for people who are by themselves
or young couples.
Speaker 4 (27:18):
Yeah, good stuff, Phil, thanks for your coll Actually, the
thing about the fris, they say because it's healthy because
all the fat runs down. But I was sort of like,
sometimes that fat's.
Speaker 2 (27:25):
Right, it takes to run down anyway, didn't it get that?
Speaker 4 (27:29):
I mean, it runs away from it sort of thing.
But I quite like a little bit of fat still
floating around the food because it's just so blue and tasty.
Speaker 2 (27:36):
I know that that's just a marketing ploy. If you
pan fry your steak and a ridged pan, the fat
will be in the ridges anyway, And if you roast
your whatever in the oven, hopefully hopefully you pour the
fat off it that's in the bottom of the pan.
So yeah, a bit of a marketing employee, I.
Speaker 4 (27:54):
Think, unless you're doing well. I don't know if you've
seen those YouTube videos of people trying to deep fry
turkeys and these big drums in America.
Speaker 2 (28:00):
Well, let me tell your listeners a story. Way back
when we first got married, so this is thirty odd
years ago, we couldn't afford a honeymoon, and I'd been
picked up on a journalist junkie to go to see
Tabasco sauce and how it was made. So it was
an amazing trip to Louisiana. So with one airfare and
accommodation paid, we could afford to take the new husband
(28:23):
on a trip. And we were picked up by the
tourist bureau who took us down the Mississippi. It was
an amazing half price honeymoon. I have to say. Well,
we stopped at this one place and we met these
people at breakfast with his guarde as accient, and he
showed me how he cooked his turkey. So he took
a pound murder and he melted the burder and he
(28:43):
injected the burder into the turkey.
Speaker 4 (28:47):
He showed how.
Speaker 2 (28:48):
Sringed the burder into the turkey, that's with stuffing on
the inside, and then he deep fried the turkey.
Speaker 4 (28:57):
And how was it.
Speaker 2 (28:59):
Oh, all we could take was fat and cow, and
that was thirty years ago.
Speaker 4 (29:08):
Well they're still they're still doing it. It's there's some
it's apparently a lot of people have accidents doing it too,
because well.
Speaker 2 (29:16):
Size friar to put a turkey in, especially a US
size turkey.
Speaker 4 (29:21):
Indeed, yeah, that big. Hey, where are we have to
tell you what? We'll take a quick moment. We'll come
back and just to tick with more calls. It's twenty
two minutes to five. Your calls for Allison Goston on
Christmas catering. We'll be back shortly. S News Talk sai'd
be talking Christmas catering with Allison Gofton. By the way,
if do go to Allison's website, there's so many great ideas.
(29:43):
Allison Gofton. By the way, Allison is spelled with an
ab l y son Gofton dot cot at nz. She
was always turned into two people by the previous court.
One of the earlier callers actually with a slightly different
surname there. But just quickly before we go to Yvonne Allison,
quick question for someone who's saying I'm making I want
(30:05):
to basically, how long ahead of Christmas Day can you
successfully make meringues or baby pavlovs. That's from Donna. A
good week, A good week, okay.
Speaker 2 (30:15):
Good week if you haven't made them, now get cracking.
Speaker 4 (30:17):
What about a big pavlover? How long does it a
big pavlover? Keep?
Speaker 2 (30:21):
Well, I make my pablova three or four days in advance,
because on my website there's one called the six egg
white Pavlova. You don't have to stand there and beat
it like your nana did. You whip up the egg whites,
throw in the sugar and pop it in the oven.
It's like the ones you buy in the supermarket, but
there are a third of the price. Okay, guys, to
get out the beats and that will last and at
(30:44):
once it's dry, so overnight in the oven, or a
couple of hours to cool down. Don't take it out
just after it's cook because it collapses. Because the egg
whites need to set in an air tight container and
a tupperware container. It will last three four days, no
trouble at all.
Speaker 4 (30:57):
Okay, excellent, right. Actually had some meringues last night with
a cream just as a bit of a dessert. Baby
meringues slip. I thought I'll just have one, and of
course I said I'll just have four. Oh, okay, I'll
just have five. I think I stopped at five.
Speaker 2 (31:13):
It's the cream and the sugar combination, isn't it. The
fat and the sweet goes together, and it becomes incredibly
Moorish at this time of the year.
Speaker 4 (31:20):
Indeed, yeah, it certainly does. Ayvonne, Hello, h I Love.
Speaker 5 (31:25):
How are you good?
Speaker 4 (31:26):
Thanks? How are you good?
Speaker 2 (31:27):
Thank you?
Speaker 5 (31:28):
I'm good. Hi, Alison, I Hi Darling. I'm actually Tom
Carly's covein, so you know who I am. I'm Rollie
Kid's daughter. So I want to know, Darling, is do
you have a recipe for Portuguese tarts?
Speaker 2 (31:48):
Actually no, I don't have one on my website. Now
if you google, I'm sure google Annabelle Langbne or somebody
to find one. What is amazing about Portuguese tarts is
and how they work. The best is that you really
need to make your own puff pastry, because you make
this layered pastry, like a good old fashioned puff pastry,
(32:09):
and then you cut it and then you have to
put it into the little baking dishes so that the
edges that you've cut are upright, so that they can
spread open. And as opposed to I don't know, just
trimming off the edge of the but they're beautiful. But
(32:32):
they are with love.
Speaker 5 (32:36):
My son, he's back a New Zealing now but he's
what forty feeling. But I have never tried them, darling,
but I'll give them a go for Christmas Day. So
I think.
Speaker 2 (32:49):
A big tip here is to find a shop that
sells good ones, because they are very beautiful when they're homemade.
But you will spend a lot of time and you
may find that somebody makes a jolly good one out
there that could just suffice and you could make something else.
It's easier.
Speaker 4 (33:08):
Yeah, hey, thanks for your call everyone. Actually I just
did a bit of a google there and there is
one on the New Zealand here. A website was published
in Viva at some stage, oh back about six years ago,
and it looks doesn't look too complicated. So if there's
there's one port of call, you can check out the
New Zealand her website. Just I typed in Portuguese.
Speaker 2 (33:29):
Delicious, Portuguese beautiful. But they just take time to make,
and certainly if you've got time, that's lovely.
Speaker 4 (33:39):
Of course they do look good. They sort of they
sort of look like cream brewleish sort of thing in
a way within encased in pastry sort of.
Speaker 2 (33:48):
Yeah, and more pastry than custard. Very young.
Speaker 4 (33:56):
A few texts actually, somebody said, but by the way,
bad news. I'm hoping that tour duckan is dead, gone
and dead. New World and Parmi North are sending selling
two and sausages of all things. Well, that's not a
two duck, and that's a sausage neck, and that's just
a bunch of things combined into a sausage. So I
think it's dead. Ray has said, Allison, we used to
(34:17):
have a turkey gobbler and crafe turkey gobbler, same things,
and crayfish finished by Mum's trifle. And the reason I
read that text is is trifle still a thing? Allison.
Speaker 2 (34:29):
I think trifles having a bit of a return at
the moment, and I think a trifle was a classic
at Christmas. My father in law, who is ninety two,
doesn't think it's Christmas without the trifle, So whether I
like it or not, I have to make one they
like so many people do buy this sponge because I
can't be bothered making the jolly thing. I don't buy
(34:50):
the custard. Yeah, but most people do these days. But
a jolly good sherry trifle made with excellent sherry, none
of that stuff in Nana used to keep in the
demijohn underneath the clothes in the back of the cupboard,
or some kind of sweet white wine, is truly delicious.
I do think when I look online and I see
(35:11):
Google up trifle, I am surprised how many recipes. I
once did a lovely story and next magazine on reinventing
the trifle, and we did frozen trifle, we did caramelized
pair trifles. I did the most amazing collection of trifles.
So if you're looking for trifle inspiration, there's about ten
(35:31):
on my website of completely reinvent the whole concept idea
of a trifle.
Speaker 4 (35:37):
I have a bit of sherry on there, don't you have?
Do you ever have brandy and a trifle? Is it
just a think you.
Speaker 2 (35:41):
Can put anything your life in it? Let's be honest here, Tim,
So I do think rum is the flavor for Christmas
I cannot have. I cannot have a Christmas Day without
a Christmas pudding. That is the only tradition that we
do have, and it has to be form made by
the nephews, and we have to have rum in the
hard rum source and then I feel as if I
have overindulged at that point.
Speaker 4 (36:03):
But yes, hey, actually, what there's I just got lost.
So somebody, Karen says, said that there's also for the
Portuguese tarts. Apparently there's one on the Chelsea Sugar website, so.
Speaker 2 (36:15):
Oh, there'd be plenty out there. They've been very, very popular.
Speaker 4 (36:18):
Yeah. Actually I want to ask you about the We
should touch on leftovers before we because time is flying.
But have you ever done an eggnog recipe? Because I
was banging on about eggnog's yesterday because somebody referred me
to Tony Astell's eggnog recipe, which was a bottle of whiskey,
a dozen eggs, two liters of ice cream, and a
bit of nutmeg.
Speaker 2 (36:38):
That was it never known the eggnog to have ice cream,
but only Tony, only Tony would do that, and Tony
would have homemade ice cream. Knowing Tony, well, yes, yes,
have you ever done it? I well, we used to
have Brandy Alexander's, which weren't too far away from an
eggnog way back in the seventies. But i'd settle the
eggnog for winter. I have to be honest, but it's
(37:00):
just whepped eggs, alcohol and cream. Really, it's a bit
of a fall. And I say a fall because that's
how I used to make a beautiful old whipped up
cream dessert which was called a fool like a syllabub.
So it's a bit like that. Really, I think it's
a bit rich. I think I would like prosecco with
some kind of liqure thrown and a bit of ice chilled.
Speaker 4 (37:23):
Really once, I can't remember when it was, but you're
not aware of that. It tasted so sort of custody
and deserty that I wasn't really aware of how much
booze was in there.
Speaker 2 (37:32):
And ily alcoholic.
Speaker 4 (37:34):
Got quite sozzled without really quickly. Look, we'll take quick
moment and we'll come back. We'll just talk about some
foods that are leftover proof, the stuff that you know,
we don't like to throw things away, so what are
the foods that make great leftovers as well for a
few days, and we'll be back with Allison Gofton in
just a moment. If you want to go to a website,
allisongoften dot Coton and z it's ten to two five Yes.
(37:58):
Back with Allison gofton talking Christmas eating. Actually if you
texts here to tick off, one says, my two sisters
and I have inherited our grandmother's recipe collection, all of
which are in your handwriting. We're in decisive on one issue.
Does orange sauce go on a roast duck or a
Christmas pudding? Thank you Susan's greetings from Mac.
Speaker 2 (38:21):
I would have put it on a duck.
Speaker 4 (38:24):
That it must be the handwriting they're going, Yeah.
Speaker 2 (38:27):
I would have put it on a duck.
Speaker 4 (38:29):
I think okay, let's go with the duck. That sounds good. Okay.
Can you ask Allison, if roasting a butterflied leg of lamb,
should you brown it first? And is it okay to
cook in a cranberry sauce?
Speaker 2 (38:41):
You don't need to brown it first. You just need
to put it with some salt, pepper and rubb and
olive oil, some oil and pop it in the oven
and it will brown up beautifully. Can you cook cranby
sauce now? Then you end up making cranberry casserole? Really?
I just serve canby sauce alongside of it.
Speaker 4 (38:56):
What temperature do you like to roast at for it
to do.
Speaker 2 (39:01):
A butterfly leg of lamb. It is the one piece
of meat that my husband can act cook on the
barbecue and he barbecues it and he just turns it over.
He stands there, gets him out of the kitchen for
quite some time while he looks after that. Otherwise I'd
be doing it at one ninety okay, probably take it
about fifty minutes to sixty minutes unresting well, fan or
(39:22):
conventional either or fan and you'll get a fan is
for when we want to have a crispier outside so
roast potatoes. Fan will dry the top of your cakes
out that it is where you want crispiness and brownness.
Speaker 4 (39:40):
Now you have Actually we're running out of tom To
talk out the leftovers, I would say, read what are
the good leftovers? Just quickly, because I want to mention
this dressing that you've you've got here as well.
Speaker 2 (39:49):
We want to talk about Ham's a good leftover because
it can be turned into a pasta cabinara, it can
be turned into a fritata. It can just be served
cold potatoes. Turn them into a potato salad. Turn them
into Chrispy Fried potato slice and then they put them
on a pizza with some herbs and olives and cheese.
That kind of things. Leftover peas they can be added
to a salad as well. If you don't dress your
(40:11):
salads before you put them to the table, but put
the dressing on the table, you will not waste as
much salad the next day won't have gotten panassi. It's
a really good thing. And don't put lots of mayonnaise
on it is just like pouring on oil or butter.
Have that to the side as well, and then your
food lasts longer, and the best thing is to buy
(40:32):
to what you need and then you won't end up
with lots of leftovers. Shops are open on boxing days, guys.
Speaker 4 (40:38):
Oh that's worth remembering. Actually, we got one minute left.
But you've got a new dressing to share with us.
Mis miso and mustard. What is this?
Speaker 2 (40:45):
This is my husband's favorite sauce to have with the
ham at Christmas or the beef, so it goes with everything.
It even goes with lamb and chicken. So into a saucepan,
you're going to put six tablespoons of white miso a
quarter of a cup of the best sak you can
possibly find, a quarter of a cup of Caster sugar,
a quarter of a cup of hot and you're going
(41:06):
to stir that, did I say mirn? A quarter of
a cup of Mirran as well, and you're just going
to bring that for a whisk to boil, turn it off.
I often add in a little vanilla. Vanilla and miso
go together really really well, like just to half a
teaspoon of vanilla extract. Beautiful.
Speaker 4 (41:24):
Is it on your website? Is it on your website?
Speaker 2 (41:27):
It is? It's called me so mustard dressing.
Speaker 4 (41:29):
Me so much. It does sound absolutely outstanding. Hey, gosh,
time flies, Allison. You're talking about food and always makes
me want to get into the cooking. So inspiring stuff.
Merry Christmas to you and.
Speaker 2 (41:41):
Yours, Merry Christmas to all your listeners.
Speaker 4 (41:43):
To thank you. That's Alison Goff. You can check any
of it. You can check her that recipe out that
she ran through quickly if you go back and listen
on our website after the news. After the news, but
we've got trusts with Janet.
Speaker 1 (41:53):
Next for more from the weekend, collect to listen live
to news Talk zed Be Weekends from three pm, or
follow the podcast on iHeartRadio
You're listening to the Weekend Collective podcast from News Talks.
Speaker 2 (00:09):
It be Sandy can keep hi, I said, there's something
(00:30):
very very yeah, I.
Speaker 3 (00:33):
Want your Christmas kissing.
Speaker 4 (00:41):
That's a nice presence.
Speaker 2 (00:43):
There, right, but baby they can holy kay, I want.
Speaker 1 (00:51):
Your Christmas kiars.
Speaker 4 (00:53):
Your Christmas present, wrap them up pretty one.
Speaker 2 (00:58):
I one.
Speaker 4 (01:00):
Welcome back to the Weekend Collective on some beverage and
yousten the hours you can go and check out a podcast.
After six a's lot we have everything loaded pretty quickly
and don't forget. After five o'clock we're chatting about trusts
with Janet Zucoa. She's managing director of Family Trust Services,
New Zealand. Family Trust Services very popular, are that one? Well,
it's one of those things where people listen for a
(01:21):
while and they go at about ten to six they go, oh,
I've I've got some questions on this and it's like,
well full boarded. You're probably at the back of the
queue anyway. But right now, of course Christmas, you know
you might be running around doing your last minute Christmas
shopping for presents, but also people are working out what
to put on the table. And also we're going to
touch on the question of the amount of waste that
(01:42):
we have as well. We eat a lot, but we
also bin a lot, probably a sickening amount if you
think about it. I think there was an organization survey
done by Love Food, Hate Waste New Zealand bind leftovers
made up to forty two percent of food waste across
the holiday season, and too much cooked food making up
another twenty six point one percent. I won't dazzle you
(02:04):
too much, but we might have a chat about leftover
proof food, you know, for instance, for me, butterfly lamb.
You know I haven't eating it all at Christmas? What's
wrong with you? But if you haven't, keeps not quite
nasty in the fridge and also over indulging managing it.
You know, how do you feed lots of people without
losing your mind? Balancing indulging versus well being. I've got
a thing about ignog and I'm going to quizz her
(02:25):
about this as well. But anyway, joining me to discuss
all things food and I just need to turn down
something there which is feeding back there we actually oh
that's me. That might have been me? Okay, I've sorted
that out now. Is she's Alison Gofton needs no introduction
apart from it's Alison Gofton.
Speaker 2 (02:44):
Hello, Tim, how are you doing.
Speaker 4 (02:46):
I'm good. I've got a big question for you. It's
really really important. Turkey or ham.
Speaker 2 (02:54):
Turkey or ham. Well, our family is a ham and
beef Christmas Day and has been for some years now,
partially because I don't have the patients to defrost a
turkey in the fridge for the three days that it
is required to do so, but I do love roast turkey.
Add to that, we don't have enough people to eat
(03:15):
a whole turkey either, So.
Speaker 4 (03:18):
For some reason, I've gone off turkey. I remember there
was a time where it's like turkey and cranberry jelly
of course, or jam actually cranberry something sauce, jam jelly.
I don't know, but I sort of went off it,
and I can't work out why.
Speaker 2 (03:31):
Maybe it's I think it's I think it's so society
changing more than anything, Tim. We used to have turkeys
when we always had the very traditional Christmas Day meal,
whether it was lunch or dinner. And I would say,
since the years that i've left food in a minute
or TV that that societal change for what we have
(03:52):
at Christmas has changed dramatically, and so the reason to
cook a whole turkey on a hot day. I think
we've become far more in tune with what is to
New Zealand at Christmas as well, and we're quite happy
to have more Kiwi food, whether that's salmon or a
barbecue or be at the beach, as opposed to following
(04:14):
the tradition that our grandparents may have put down.
Speaker 4 (04:18):
Actually that is a invites its own question, what is
the classic Kiwi Christmas? How has it evolved? What's the
classic Kiwi Christmas lunch dinner?
Speaker 2 (04:27):
Well, I'm sadly old enough to probably remember quite a
few decades of change now Timber as a child, we
had goosts, but I'm from Tasmania. We had goosts from
the farm. We did have turkey, it was much tougher
than the turkeys you would have today, and ham was
bought sliced from the butchers. And I don't know that
(04:50):
I ever recall there being a lot of ham, so
it was far more I suppose what was available from
the farm that the family lived on and took their
food from. And then there was chicken. Chicken became popular
for a while because chicken was so jolly expensive. It
was an absolute treat in the sixties to have a chicken.
(05:13):
So if you had chicken at Christmas, you were clearly
well off. And then ham became more popular, and turkey
really became popular as it became much easier to obtain.
It became something that we were farming. We farmed here
was available to be purchased, but it grew larger and
larger as we wanted more meat to bone ratio, and
(05:36):
we all wanted more. You know, there's eighties, we all
want more, and so the turkey really became part and
parcel of traditional Christmases. And I can remember doing stories
in magazines. In fact, if I look on my website,
there's got to be at least twelve recipes after twelve
years of how to stuff your turkey. And you know,
that's all we all wanted, was roast turkey. And gradually
(05:58):
that's moved to ham, and it's moved on to lamb.
We did have lamb hams there for a while, mutton hands.
But now I think there's a lot of salmon.
Speaker 4 (06:09):
Yes, I literally just thought of that at the time.
How salmon's really made a strong appearance in the last
two or three years, isn't.
Speaker 2 (06:15):
It It has it's not. It's no more inexpensive than
buying a turkey. But what it is is it's much
easier to prepare. You can buy it as steaks or
kind of like portion sizes. You can buy it whole,
you can pop it on the barbecue, you can pop
it into the oven. It's not going to take very
long to cook, and a whole side of salmon is
(06:38):
going to feed out of good ten people. There's no waste,
do you know what I mean? Like, it's really easy
to cook, and it's interesting. I've been doing some work
with the butchers here in Cambridge about how our butcher
shops are answering the consumers questions for oh my gosh,
I've got no time to cook. And one of the
things they're wanting to do is remove chicken from their shelves,
(06:59):
or the whole chicken, because people don't want anything with
a bone in it. And I think that will have
a large part to play with why they're not taking turkeys.
People want boneless meat, they want to cook it quickly,
they don't want to have the waste of the bones.
Speaker 4 (07:13):
Really, I mean even a roast. Well, I guess that
the roast lamb. The leg of lamb is that not
so much a thing these days in New Zealand.
Speaker 2 (07:22):
People want the good butterfly getting rarer. The price is
making it very rare for people to have a whole
leg of lamb. In fact, the other day they were
on special at my supermarket here and I did buy
two and put one in the freezer and the other
one I cut up into steaks and into pieces, and
doing so, I found that I saved quite a bit
of money. But to roast a leg of lamb, I'd
(07:42):
need to have a family table of eight people to
eat it, and I don't know how often we would
do that, and even then there'd be leftovers. So you
need quite a lot of people to eat a leg
of lamb. You need to have time to cook it. Yeah,
And so people are wanting to have that cut up
into steaks, into single roast portions like a rump or
(08:02):
a top side, or into pieces at they can actually
turn into a tagine or stew into something. So very
very big changes at the moment and how we want
to buy our meat. And if you're go looking in
your supermarket aisles, you will notice that it's all boneless.
It's all in portions of you know, three steaks or
(08:24):
brisket or whatever it is for about three people, not
even four in the days that it was ten or
fifteen years ago.
Speaker 4 (08:32):
Actually, I mean we are well, we're all sort of
I don't want to say the word cashtrap, but you know,
things times are tough. It does sound strange that we
want boneless meat because you're literally saying you want to
pay more for your meat because you don't want to
bone in it.
Speaker 2 (08:48):
And that's the issue that I often have as a
food writer or someone. Then when you're making commentary about it,
trying to encourage people buy a whole chicken at the
very most, get it that it's got the it's cut
down the back, and it's spatch copped. You will save
three times the kilogram price as you would if you
buy the boned out leg and thigh portions. Why you
(09:11):
can't buy legan thigh portion with the bone in and
the skin on bewilders me because you get that for
like twelve dollars ninety nine. You take that all out,
it's up to twenty two twenty four dollars a kilogram,
and that's where the price is and I often think
tim when we complain about the price of food, we
are also buying convenience, and so we need to we
(09:33):
need to understand that the more convenience you want in
the purchases that you make, like your beetroot being pre cooked,
the more you will pay for it. The biggest thing
we could teach our children is how to handle a
knife in the kitchen to cut some things up and
peel things, because without being able to do some of
(09:55):
those preparations for your food, the cost of living is
exorbitant at the moment.
Speaker 4 (10:01):
Yeah, I just won't write a note here as do
we are with a We are our own worst enemies
when we can plan about the cost of food, because
we are literally wanting the sort of what a previous
generation would have thought, Oh that's a bit flash. Did
you have your butcher bone at all for you? Or
you know, whereas there would have been a generation of
Kiwi's who you want to buy butterfly legal lamb, that
(10:23):
buy the leg of lamb and the bone it themselves.
Speaker 2 (10:26):
Indeed, indeed there would have been, and that wouldn't have
been too far ago. That would definitely been the eighties
and the nineties because I was writing about it, and
we were photographing those kind of things that now people
they also don't want to touch meat, which I think
is very sad because it's a very tactile thing, cocking.
And you can tell when you pick up your potato
whether it's nice and firm, or it's soft and it's old,
(10:48):
or your carrots or whatever, And it's a very practical
thing when you're actually preparing your food. I do know
people are busy, and I do know that if you're
in a family and you're stressing on the motorway trying
to get home, the amount of time you have as
much shortened than it was some years back. But think
wise about what you need to do. Throw the potato
(11:08):
in the microwave, cook up some corseettes are completely inexpensive
at this time of the year, and pan fry up
some nice sausages and that's not too difficult to do.
So simplicity is key, seasonality is key, and just some
basic skills in the kitchen are certainly key to making
sure you can fit your food budget into that buy
(11:30):
your food into that budget.
Speaker 4 (11:31):
Look, we love your cause here, Look Allison, and I
will be able to talk to the cows come home
to get butchered, of course, But anyway, if we'd love
you to join us as well. There are a couple
of There're plenty of questions we can discuss, but I
think a couple of the obvious ones would be, are
we our own worst enemies when it comes to eating
on a budget? Because we want everything, you know, we
want someone else to do all the work for us.
(11:53):
We're not you know, we buy our salads pre made.
You get that little bag of dressing, and we want
everything deboned and ready. We want the butterfly lamb, we
want the boneless chicken. Are we our own enemies in
making things more they need to be? But also, what
is what's the classic Kiwi Christmas meal look like? These days?
Give us a quot we'd love your cause on this
O eight one hundred and eighty ten eighty text nine
(12:14):
two nine two. The lines are open. But while we've
and by the way, if you want to go to
Allison Gofton's website, Allison has I think the probably the
challenge is just there's so much choice there. Allison, where
would where would people start? If they're going you know what,
I'm going to go and check out Alison's website because
I need some ideas for Christmas. Where would they Chris,
(12:35):
as you say, you've you've made so many different versions
of things, where would they start in your with your advice?
Speaker 2 (12:42):
Well, if you go into the search button, you can
put Christmas and christ any recipe that has an introduction
with Christmas will come up. Otherwise, put in ham or beef.
In our house, we will be having a fillet of
beef because there is no waste and I will cook
it for two hours at one hundred degrees. It is
the best recipe. Go search that one up. That's a
(13:04):
great one.
Speaker 4 (13:05):
By the way, just on the turkey, have you ever
when and why remember the tur duck? I think we
might have touched on the two ducans and the you
know what, was it a chicken inside a duck inside
a turkey or something?
Speaker 2 (13:21):
I have no idea why to do that, but.
Speaker 4 (13:24):
When was that? Was that sort of like ten nineties?
Speaker 2 (13:27):
I think luttony to the extreme for me, And the
one thing for me that I think is that is
each of those meats has its own beautiful flavor and
you've just turned it into kind of like a food
process and mulch up and one thing and trying to
find the difference in the dark and the chicken. Anyway,
(13:50):
let's something's the best left in the past.
Speaker 4 (13:52):
I just the only as I mentioned, I just think
it's it's hilarious because it's just the bizarrest things that
we that become trends. And I do remember that there
were some luxury food outlets, you know, where people get
early and order your tour duck in. And I think
of the nashes and the pharaoh foods and things like that.
I just I don't know enough they exist, and I
think they should be gone, shouldn't they because.
Speaker 2 (14:15):
I don't think we need to have that. I think
I think that's kind of excessive. You know, Christmas Day
is the most important thing is that you have family
and all friends together. What goes on your table is
secondary to the reflection of why are we all gathered today?
Isn't it fabulous? It's have a drink, whether it's alcohol
(14:37):
or not, and let's just be thankful for what we have.
What's on the table is just not you know, let's
not get too worried about whether it's turkey or ham,
or it all looks glazed or it's all perfect because
I think that we're placing the emphasis on the wrong
things on Christmas Day.
Speaker 4 (14:55):
When you have been busy on Christmas Day yourself, have
you ever have you have you had to remind yourself
not to stress too much about it, because I mean,
if I is heading to Alison Goftins for Christmas dinner,
I'd be expecting some pretty.
Speaker 2 (15:10):
Well theres I probably do said it a bit high,
because actually have we have family, and I really love
to cook for people. So it is a joy for
me to show people how much I love them by
the way and by what I put on the table.
But it's always in season, and it's always fresh, and
it's always simple. So the asparagus or the corseettes or
(15:33):
whatever we get will simply be dressed either with butter
or with a vinaigrette. End a story. The peppers, and
I love red peppers at this time of their cassette
cheaper are grilled and peeled and they're just done, maybe
with a bit of basil. But there's a pile of them.
There's an absolute parla them. The tomatoes are the same.
The new potatoes have got mint in them because everybody
(15:55):
has to put mint in them. And then there's just
a glazed ham, and the ham is just glazed with
whatever I can find, brown sugar, mustard, nothing to worry
too much about. And there's bread, and there's some nice
something nice to drink. So it's fresh. And it's salads
where once upon a time we might have done all
the roast vegetables. But today it's salads. It's simple and
(16:17):
you just help yourself. And so that's what you get
at my house. Some are fresh food.
Speaker 4 (16:23):
Actually, well, I want to dig into the salads as well,
because it is one of those things. I look at
the ready made ones and I think I just can't.
I'm very tempted to grab the ready made thing, but
I think, no, I should do this myself. But then
there's just so much choice with what salads you can
make these days, and I just sort of finding the
different risks. Have you got a particular have you got
(16:44):
a particular favorite salad? Wise, No, I don't.
Speaker 2 (16:49):
I'm not a great salad lettuce leaf person. We never
managed to get through a bag. We used to be
able to buy all those lettuce leeves in the supermarket.
You went in and you just put in a bag
how many you wanted. Now the supermarket. They have a
huge amount of responsibility and I want to use the
(17:09):
word blame here for how we shop because everything has
to be health and safety approved. Everything has to be
easy for them to be able to calculate units, and
it has to be easy to present. So we are
almost being dictated to as to how you buy that food.
And once you put it in a package or it's
been cut or whatever, the price goes up. So for me,
(17:33):
that choice is being taken away from us. Unless you
go to your fruit and veggie store or your butcher's shop,
you are losing choice. And if you want to make
sure we have choice, we all need to go to
the fruit and veggie shop and the butcher's shop. Here
in Cambridge, I've been buying seven kilograms of strawberries for
eight dollars. No, they sell the seconds the day after
(17:57):
in a box and you can go in eight to
ten dollars. You slice them up, put them in your freezer.
Got rawberries for the rest of the year. And it's
the same with the red peppers and the green peppers
that are not so plashed. They cut that bit off.
They put them in a bag. Two dollars buys me
five color grams. So if we want to be able
(18:19):
to buy foods at an inexpensive were at a reasonable price,
given that the growers in this country must make a return,
we need to support local people selling local foods. Otherwise
you won't have that choice.
Speaker 4 (18:34):
Actually, so yeah, I wanted to have a quick winge
about the plastic. I mean, I was at I can't
remember what Supermake was, so I won't name the wrong chamber.
It was one of the one of the big two,
either New World or wor wors. Actually it was a
New World I remember now. And I was buying some
spring onions, you know, five or six spring onions, which
at you know.
Speaker 2 (18:55):
The other super mats at the moment.
Speaker 4 (18:56):
Was anyway, they were just they were wrapped in plastic,
and I was thinking, why is everything wrapped in bloomin plastic?
Speaker 2 (19:05):
Were the teeweed? I don't know, but when the New
Zealand where they imported from.
Speaker 4 (19:10):
A state, I didn't go that far into it. I
just I just looked at them and thought, this is ridiculous.
I just want spring onions.
Speaker 2 (19:15):
I don't know whereas the consumer are being held responsible
for the packaging waste. And I believe that the producers
have to take a big responsibility, but the producers are
being dictated to by how it's being sold in the supermarkets.
And then you have people that won't buy it unless
it's in plastic because they're thinking it's going to have
bugs in it. God help us. I don't know how
(19:37):
we got to that point, but it is. There's two
things to consider there. One is in the fruit preparation industry.
You know how much waste there is, the peel from
the pumpkins, the peel from the onions, whatever. If some
of that is being produced and you can go in
and buy your soup bag Max or your salad max,
that waste can be better utilized maybe as peg feed,
(20:00):
so as opposed to you and I putting it in
our rubbish bin and it just going to the local done.
So there's an advantage, but it's hard to weigh up
when you put on the extra dollars per kilogram and
the plastic waste that goes with a day.
Speaker 4 (20:13):
Yeah, amazing. We want your cause. What's just a couple
If you want to discuss anything food wise with Allison,
we'd love to hear from you. But the simple question,
if you look into something to hang you out on
with an issue is what does the classic Kiwi Christmas
meal look like? And if you want to go really
simple on the issue, turkey or ham or lamb. It's
always more than one meat for me if you have
(20:34):
the budget for it. I always at least just joke
with my mother in law. You know how you have
the meat and two vege? I think one? I think
one Christmas Chris. My mother in law, Marien was an
incredible caterer. I think I counted five meats and thirteen veg.
I was like, so much for the meat and three veg. Moreen,
you've got five meat I think with salmon, sausages, lamb, ham,
(20:57):
something else. That'ps anyway. But if you go to indulge,
it's the time of the year to do it anyway.
So what's the classic k We Christmas look like?
Speaker 5 (21:07):
WA?
Speaker 4 (21:07):
One hundred and eighty ten eighty Any questions you've got
for Ellison, I'm sure she'd love to help you out there.
We'll be back in just a moment. It's twenty seven
past four. Yes, we're back with Allison Gofton as my
guest for this hour and taking your calls and let's
go to Linda.
Speaker 6 (21:26):
Hello, oh hello, I would like to speak to Ellison.
She's here, yep, yes, hello, I haven't I hand Ellison
Food in a Minute by Ellison Holston and autographed. Also,
(21:48):
I must be in lucky. But the problem I've got
I love the look of the fringe Country cares role that.
Unfortunately it's got five sixty grams of what he's just said,
country French mint. And you can't bite anywhere, Elliston, where
(22:09):
could our substitute?
Speaker 4 (22:12):
Okay, Allison Islander?
Speaker 2 (22:14):
Well, well, a lot of the products that we put
on the Food in a Minute programs are no longer available.
Speaker 5 (22:21):
I know, I.
Speaker 2 (22:26):
Can't even find Indian tomatoes anymore, which were my favorite
product out of the entire state.
Speaker 6 (22:34):
I can't believe how many things you know have disappeared.
But what could I would? I just said, you know, mint,
But what would I add into it?
Speaker 2 (22:47):
Okay, there's a brand out there called Wetlocks. They're in
a pouch, a white pouch, and they have a whole
range of cook in sauces. So you're looking for a
cook in sauce, So I look at wet Locks brand
and you will find one there. I'm sure they've got
one that says, beef and anything like that you can
(23:07):
use that would be just fine.
Speaker 6 (23:10):
Well, it's all great. Yes it looks you know, it's
not country and it's not Christmas book cooking. But I've
I used the book so much that I was pleased
to help.
Speaker 5 (23:21):
To tix good stuff.
Speaker 4 (23:23):
Well, good, good luck with that, Linda. Actually let's go
to Phil.
Speaker 3 (23:29):
Hello, Hello, hello, I just got a general question about
air frowers. Oh, yes, yeah, I see you on Facebook
or YouTube. You can join like different places for different
(23:50):
recipes or menus. What's what's your take on on air
frier I find it myself there very convenient being a
being a single bloke as such, the air fryer.
Speaker 2 (24:03):
Is today's version of what my parents would have had,
which would have been the little bench top oven, except
it comes now that it's got the drawer in it,
and it's got the little fan, and it's just kind
of like the next model up. They are particularly useful
for people who are in a small flat double and
incumno kids, people, older people who don't need to turn
(24:25):
on the oven. That's where they really shine. You can
use any recipe that you have in those I would
start with boring as it may sound the manual that
you can't was that came with the product, because in
there they will have the basics of how to cook
the chicken, the chips, the whatever, and they will give
(24:48):
you the basic temperature and the time that it takes.
And then after that you can use any of your
old recipes that you've ever had his favorites and just
put them into the oven. It's the easiest way to
go is just that you know that it takes thirty
minutes for the chicken breast or forty minutes for the
leg and thigh portion, and then you literally just work
(25:11):
off the basic times and the quantities and make whatever
you like.
Speaker 3 (25:17):
Okay, because I've got a I've got a guess ranger
our in our kitchen. To be honest, I don't really
top myself and using that.
Speaker 2 (25:25):
No, and look, you don't need to. If there's only
one of you, you do not need to turn on
a big appliance anymore. And so you can cook casse
roles in there, and you're only if you're only cooking
for one. The idea is maybe to cook enough for
two people and then have the second one ready the
next day or pop it into the freezer. So that
you can reheat it when you're busy or you don't
(25:47):
want to be bothered cooking. And that's fair enough. So
that's what I would subpose to do.
Speaker 3 (25:52):
Can I use a p a bake mixer there for
a cake?
Speaker 2 (25:57):
Yep, you can. You can do all of the above.
What happens when you're using the air fryers is that
it's a dry heat. It's very compact, so you will
find that you don't need it might dry out a
bit faster, it might cook a bit faster. I'm not
sure what the size of your air fryer is, but
a cake mix normally needs, you know, a twenty centimeter
(26:19):
sized cake tin, and it may or may not fit in,
but be very careful that it's not to hot within
the small capacity that you have. So you might want
to just put the temperature down a few degrees ten
degrees because it'll be quite compact within that environment and
cook quickly.
Speaker 3 (26:40):
Because I noticed that my dial it starts at one
eight five, and then you can push a button to
make it lower the number.
Speaker 2 (26:49):
Yes, that would be right, or.
Speaker 3 (26:52):
The temperature I would say, and then it's it's got
a it's normally like tweety minutes and you can you
can go up high. But I do like chicken pieces.
I might do like tweety twenty five minutes, but I
I know in general you should kick book chicken a
bit longer than in most things.
Speaker 2 (27:09):
Yeah, especially if it's on a bone, indeed, But they
are very useful appliances for people who are by themselves
or young couples.
Speaker 4 (27:18):
Yeah, good stuff, Phil, thanks for your coll Actually, the
thing about the fris, they say because it's healthy because
all the fat runs down. But I was sort of like,
sometimes that fat's.
Speaker 2 (27:25):
Right, it takes to run down anyway, didn't it get that?
Speaker 4 (27:29):
I mean, it runs away from it sort of thing.
But I quite like a little bit of fat still
floating around the food because it's just so blue and tasty.
Speaker 2 (27:36):
I know that that's just a marketing ploy. If you
pan fry your steak and a ridged pan, the fat
will be in the ridges anyway, And if you roast
your whatever in the oven, hopefully hopefully you pour the
fat off it that's in the bottom of the pan.
So yeah, a bit of a marketing employee, I.
Speaker 4 (27:54):
Think, unless you're doing well. I don't know if you've
seen those YouTube videos of people trying to deep fry
turkeys and these big drums in America.
Speaker 2 (28:00):
Well, let me tell your listeners a story. Way back
when we first got married, so this is thirty odd
years ago, we couldn't afford a honeymoon, and I'd been
picked up on a journalist junkie to go to see
Tabasco sauce and how it was made. So it was
an amazing trip to Louisiana. So with one airfare and
accommodation paid, we could afford to take the new husband
(28:23):
on a trip. And we were picked up by the
tourist bureau who took us down the Mississippi. It was
an amazing half price honeymoon. I have to say. Well,
we stopped at this one place and we met these
people at breakfast with his guarde as accient, and he
showed me how he cooked his turkey. So he took
a pound murder and he melted the burder and he
(28:43):
injected the burder into the turkey.
Speaker 4 (28:47):
He showed how.
Speaker 2 (28:48):
Sringed the burder into the turkey, that's with stuffing on
the inside, and then he deep fried the turkey.
Speaker 4 (28:57):
And how was it.
Speaker 2 (28:59):
Oh, all we could take was fat and cow, and
that was thirty years ago.
Speaker 4 (29:08):
Well they're still they're still doing it. It's there's some
it's apparently a lot of people have accidents doing it too,
because well.
Speaker 2 (29:16):
Size friar to put a turkey in, especially a US
size turkey.
Speaker 4 (29:21):
Indeed, yeah, that big. Hey, where are we have to
tell you what? We'll take a quick moment. We'll come
back and just to tick with more calls. It's twenty
two minutes to five. Your calls for Allison Goston on
Christmas catering. We'll be back shortly. S News Talk sai'd
be talking Christmas catering with Allison Gofton. By the way,
if do go to Allison's website, there's so many great ideas.
(29:43):
Allison Gofton. By the way, Allison is spelled with an
ab l y son Gofton dot cot at nz. She
was always turned into two people by the previous court.
One of the earlier callers actually with a slightly different
surname there. But just quickly before we go to Yvonne Allison,
quick question for someone who's saying I'm making I want
(30:05):
to basically, how long ahead of Christmas Day can you
successfully make meringues or baby pavlovs. That's from Donna. A
good week, A good week, okay.
Speaker 2 (30:15):
Good week if you haven't made them, now get cracking.
Speaker 4 (30:17):
What about a big pavlover? How long does it a
big pavlover? Keep?
Speaker 2 (30:21):
Well, I make my pablova three or four days in advance,
because on my website there's one called the six egg
white Pavlova. You don't have to stand there and beat
it like your nana did. You whip up the egg whites,
throw in the sugar and pop it in the oven.
It's like the ones you buy in the supermarket, but
there are a third of the price. Okay, guys, to
get out the beats and that will last and at
(30:44):
once it's dry, so overnight in the oven, or a
couple of hours to cool down. Don't take it out
just after it's cook because it collapses. Because the egg
whites need to set in an air tight container and
a tupperware container. It will last three four days, no
trouble at all.
Speaker 4 (30:57):
Okay, excellent, right. Actually had some meringues last night with
a cream just as a bit of a dessert. Baby
meringues slip. I thought I'll just have one, and of
course I said I'll just have four. Oh, okay, I'll
just have five. I think I stopped at five.
Speaker 2 (31:13):
It's the cream and the sugar combination, isn't it. The
fat and the sweet goes together, and it becomes incredibly
Moorish at this time of the year.
Speaker 4 (31:20):
Indeed, yeah, it certainly does. Ayvonne, Hello, h I Love.
Speaker 5 (31:25):
How are you good?
Speaker 4 (31:26):
Thanks? How are you good?
Speaker 2 (31:27):
Thank you?
Speaker 5 (31:28):
I'm good. Hi, Alison, I Hi Darling. I'm actually Tom
Carly's covein, so you know who I am. I'm Rollie
Kid's daughter. So I want to know, Darling, is do
you have a recipe for Portuguese tarts?
Speaker 2 (31:48):
Actually no, I don't have one on my website. Now
if you google, I'm sure google Annabelle Langbne or somebody
to find one. What is amazing about Portuguese tarts is
and how they work. The best is that you really
need to make your own puff pastry, because you make
this layered pastry, like a good old fashioned puff pastry,
(32:09):
and then you cut it and then you have to
put it into the little baking dishes so that the
edges that you've cut are upright, so that they can
spread open. And as opposed to I don't know, just
trimming off the edge of the but they're beautiful. But
(32:32):
they are with love.
Speaker 5 (32:36):
My son, he's back a New Zealing now but he's
what forty feeling. But I have never tried them, darling,
but I'll give them a go for Christmas Day. So
I think.
Speaker 2 (32:49):
A big tip here is to find a shop that
sells good ones, because they are very beautiful when they're homemade.
But you will spend a lot of time and you
may find that somebody makes a jolly good one out
there that could just suffice and you could make something else.
It's easier.
Speaker 4 (33:08):
Yeah, hey, thanks for your call everyone. Actually I just
did a bit of a google there and there is
one on the New Zealand here. A website was published
in Viva at some stage, oh back about six years ago,
and it looks doesn't look too complicated. So if there's
there's one port of call, you can check out the
New Zealand her website. Just I typed in Portuguese.
Speaker 2 (33:29):
Delicious, Portuguese beautiful. But they just take time to make,
and certainly if you've got time, that's lovely.
Speaker 4 (33:39):
Of course they do look good. They sort of they
sort of look like cream brewleish sort of thing in
a way within encased in pastry sort of.
Speaker 2 (33:48):
Yeah, and more pastry than custard. Very young.
Speaker 4 (33:56):
A few texts actually, somebody said, but by the way,
bad news. I'm hoping that tour duckan is dead, gone
and dead. New World and Parmi North are sending selling
two and sausages of all things. Well, that's not a
two duck, and that's a sausage neck, and that's just
a bunch of things combined into a sausage. So I
think it's dead. Ray has said, Allison, we used to
(34:17):
have a turkey gobbler and crafe turkey gobbler, same things,
and crayfish finished by Mum's trifle. And the reason I
read that text is is trifle still a thing? Allison.
Speaker 2 (34:29):
I think trifles having a bit of a return at
the moment, and I think a trifle was a classic
at Christmas. My father in law, who is ninety two,
doesn't think it's Christmas without the trifle, So whether I
like it or not, I have to make one they
like so many people do buy this sponge because I
can't be bothered making the jolly thing. I don't buy
(34:50):
the custard. Yeah, but most people do these days. But
a jolly good sherry trifle made with excellent sherry, none
of that stuff in Nana used to keep in the
demijohn underneath the clothes in the back of the cupboard,
or some kind of sweet white wine, is truly delicious.
I do think when I look online and I see
(35:11):
Google up trifle, I am surprised how many recipes. I
once did a lovely story and next magazine on reinventing
the trifle, and we did frozen trifle, we did caramelized
pair trifles. I did the most amazing collection of trifles.
So if you're looking for trifle inspiration, there's about ten
(35:31):
on my website of completely reinvent the whole concept idea
of a trifle.
Speaker 4 (35:37):
I have a bit of sherry on there, don't you have?
Do you ever have brandy and a trifle? Is it
just a think you.
Speaker 2 (35:41):
Can put anything your life in it? Let's be honest here, Tim,
So I do think rum is the flavor for Christmas
I cannot have. I cannot have a Christmas Day without
a Christmas pudding. That is the only tradition that we
do have, and it has to be form made by
the nephews, and we have to have rum in the
hard rum source and then I feel as if I
have overindulged at that point.
Speaker 4 (36:03):
But yes, hey, actually, what there's I just got lost.
So somebody, Karen says, said that there's also for the
Portuguese tarts. Apparently there's one on the Chelsea Sugar website, so.
Speaker 2 (36:15):
Oh, there'd be plenty out there. They've been very, very popular.
Speaker 4 (36:18):
Yeah. Actually I want to ask you about the We
should touch on leftovers before we because time is flying.
But have you ever done an eggnog recipe? Because I
was banging on about eggnog's yesterday because somebody referred me
to Tony Astell's eggnog recipe, which was a bottle of whiskey,
a dozen eggs, two liters of ice cream, and a
bit of nutmeg.
Speaker 2 (36:38):
That was it never known the eggnog to have ice cream,
but only Tony, only Tony would do that, and Tony
would have homemade ice cream. Knowing Tony, well, yes, yes,
have you ever done it? I well, we used to
have Brandy Alexander's, which weren't too far away from an
eggnog way back in the seventies. But i'd settle the
eggnog for winter. I have to be honest, but it's
(37:00):
just whepped eggs, alcohol and cream. Really, it's a bit
of a fall. And I say a fall because that's
how I used to make a beautiful old whipped up
cream dessert which was called a fool like a syllabub.
So it's a bit like that. Really, I think it's
a bit rich. I think I would like prosecco with
some kind of liqure thrown and a bit of ice chilled.
Speaker 4 (37:23):
Really once, I can't remember when it was, but you're
not aware of that. It tasted so sort of custody
and deserty that I wasn't really aware of how much
booze was in there.
Speaker 2 (37:32):
And ily alcoholic.
Speaker 4 (37:34):
Got quite sozzled without really quickly. Look, we'll take quick
moment and we'll come back. We'll just talk about some
foods that are leftover proof, the stuff that you know,
we don't like to throw things away, so what are
the foods that make great leftovers as well for a
few days, and we'll be back with Allison Gofton in
just a moment. If you want to go to a website,
allisongoften dot Coton and z it's ten to two five Yes.
(37:58):
Back with Allison gofton talking Christmas eating. Actually if you
texts here to tick off, one says, my two sisters
and I have inherited our grandmother's recipe collection, all of
which are in your handwriting. We're in decisive on one issue.
Does orange sauce go on a roast duck or a
Christmas pudding? Thank you Susan's greetings from Mac.
Speaker 2 (38:21):
I would have put it on a duck.
Speaker 4 (38:24):
That it must be the handwriting they're going, Yeah.
Speaker 2 (38:27):
I would have put it on a duck.
Speaker 4 (38:29):
I think okay, let's go with the duck. That sounds good. Okay.
Can you ask Allison, if roasting a butterflied leg of lamb,
should you brown it first? And is it okay to
cook in a cranberry sauce?
Speaker 2 (38:41):
You don't need to brown it first. You just need
to put it with some salt, pepper and rubb and
olive oil, some oil and pop it in the oven
and it will brown up beautifully. Can you cook cranby
sauce now? Then you end up making cranberry casserole? Really?
I just serve canby sauce alongside of it.
Speaker 4 (38:56):
What temperature do you like to roast at for it
to do.
Speaker 2 (39:01):
A butterfly leg of lamb. It is the one piece
of meat that my husband can act cook on the
barbecue and he barbecues it and he just turns it over.
He stands there, gets him out of the kitchen for
quite some time while he looks after that. Otherwise I'd
be doing it at one ninety okay, probably take it
about fifty minutes to sixty minutes unresting well, fan or
(39:22):
conventional either or fan and you'll get a fan is
for when we want to have a crispier outside so
roast potatoes. Fan will dry the top of your cakes
out that it is where you want crispiness and brownness.
Speaker 4 (39:40):
Now you have Actually we're running out of tom To
talk out the leftovers, I would say, read what are
the good leftovers? Just quickly, because I want to mention
this dressing that you've you've got here as well.
Speaker 2 (39:49):
We want to talk about Ham's a good leftover because
it can be turned into a pasta cabinara, it can
be turned into a fritata. It can just be served
cold potatoes. Turn them into a potato salad. Turn them
into Chrispy Fried potato slice and then they put them
on a pizza with some herbs and olives and cheese.
That kind of things. Leftover peas they can be added
to a salad as well. If you don't dress your
(40:11):
salads before you put them to the table, but put
the dressing on the table, you will not waste as
much salad the next day won't have gotten panassi. It's
a really good thing. And don't put lots of mayonnaise
on it is just like pouring on oil or butter.
Have that to the side as well, and then your
food lasts longer, and the best thing is to buy
(40:32):
to what you need and then you won't end up
with lots of leftovers. Shops are open on boxing days, guys.
Speaker 4 (40:38):
Oh that's worth remembering. Actually, we got one minute left.
But you've got a new dressing to share with us.
Mis miso and mustard. What is this?
Speaker 2 (40:45):
This is my husband's favorite sauce to have with the
ham at Christmas or the beef, so it goes with everything.
It even goes with lamb and chicken. So into a saucepan,
you're going to put six tablespoons of white miso a
quarter of a cup of the best sak you can
possibly find, a quarter of a cup of Caster sugar,
a quarter of a cup of hot and you're going
(41:06):
to stir that, did I say mirn? A quarter of
a cup of Mirran as well, and you're just going
to bring that for a whisk to boil, turn it off.
I often add in a little vanilla. Vanilla and miso
go together really really well, like just to half a
teaspoon of vanilla extract. Beautiful.
Speaker 4 (41:24):
Is it on your website? Is it on your website?
Speaker 2 (41:27):
It is? It's called me so mustard dressing.
Speaker 4 (41:29):
Me so much. It does sound absolutely outstanding. Hey, gosh,
time flies, Allison. You're talking about food and always makes
me want to get into the cooking. So inspiring stuff.
Merry Christmas to you and.
Speaker 2 (41:41):
Yours, Merry Christmas to all your listeners.
Speaker 4 (41:43):
To thank you. That's Alison Goff. You can check any
of it. You can check her that recipe out that
she ran through quickly if you go back and listen
on our website after the news. After the news, but
we've got trusts with Janet.
Speaker 1 (41:53):
Next for more from the weekend, collect to listen live
to news Talk zed Be Weekends from three pm, or
follow the podcast on iHeartRadio
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