0:00

Doctor's Kitchen. Recipes,

0:03

health, lifestyle. Welcome

0:08

to the Doctor's Kitchen podcast. The

0:13

show about food, lifestyle, medicine and

0:16

how to improve your health

0:18

today. I'm

0:21

Dr. Rupi, your host. I'm a medical

0:23

doctor. I study nutrition. And I'm

0:25

a firm believer in the power of food

0:27

and lifestyle as medicine. Join

0:32

me and my expert guests where we

0:34

discuss the multiple determinants of what allows

0:36

you to lead your best life. For

0:45

this week's bonus podcast, we have Dominic Woff

0:47

on the show. I'm super excited to host

0:49

her. We also cooked

0:51

a beautiful dish in the Doctor's Kitchen studio

0:53

that you can check out on YouTube where

0:55

you can also subscribe. If

0:57

you don't know Dominic Woff,

1:00

she won the Great Cookbook

1:02

Challenge with Jamie Oliver for

1:04

her delicious, accessible, Asian-inspired recipes.

1:08

She has a new book out called The Asian Pantry. It

1:11

is a wonderful, delicious read

1:13

and it's full of super

1:15

accessible recipes. And we

1:17

talk about accessibility on today's podcast,

1:19

including some of her go-to store-coupled

1:21

ingredients, how she uses

1:23

them in really interesting ways, as

1:25

well as one way which

1:27

completely blew my mind. And I'm definitely

1:29

going to go try out as well.

1:32

I highly recommend you check out the

1:34

book. Check out the studio kitchen recipe

1:36

that we made. It's really easy. The

1:38

salmon recipe was delicious. And you can

1:40

also make it plant-based for any 100%

1:43

plant-based eaters out there or people who don't like

1:45

fish. It is honestly one of definitely

1:47

going to be one of my go-to recipes from

1:50

now on as well. And

1:52

we ducked this kitchen to find it by

1:54

adding a ton more greens, lots of different

1:56

veggies and increasing the fiber content as well.

1:58

So go check that out. onto

2:00

my podcast with a wonderful Dominic Wall.

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slows. Full terms at mintmobile.com. Dominique,

4:03

when you're tired and you

4:05

can't be bothered, I know you run your own

4:07

business, you have three children. What

4:09

do you go to when you still want

4:11

to eat healthily and provide healthy meals for

4:13

you and your family? Yeah. I think, as

4:16

I was saying earlier to you, this

4:18

happened today. I had seven minutes to

4:20

eat and make my lunch

4:22

and I thought, well, do I not have anything? No,

4:24

that wasn't going to happen. Do I have breakfast? I'm

4:27

not having that for lunch. I

4:29

had some pulses in the cupboard.

4:32

I used one on my paste, so it's

4:34

like a flavor bomb right there and literally put

4:36

that in the frying pan, some black beans,

4:39

cooked that for about two minutes until they were warm and added

4:41

a fried egg in minimal oil. And

4:43

that was a seven minute meal. Now, if

4:46

I wasn't coming here and I had an

4:48

extra five minutes, I'd have added kimchi to

4:50

that. I've always got, I think

4:52

it's about having the right things

4:54

in your cupboard and fridge. You don't have to

4:56

go crazy, but I've always got veg in my

4:58

fridge. I'd have some form of

5:01

cabbage. I love cabbage and it lasts quite

5:03

a long time. So it's spring green, for

5:05

example. They're indestructible, aren't they? Yeah, brilliant. So

5:07

sometimes what I'll do is I'll literally shred

5:09

that and then have it again with a

5:11

fried egg. I love my eggs and they

5:13

actually are a really important part of my

5:15

diet with some chili oil on top of

5:17

it. I often will have some leftover rice

5:19

from the day before. If you're really short

5:21

on time, you could have one of those

5:23

pouches with sort of brown rice in them.

5:26

And it's just simple, but delicious. And

5:29

when you've got those flavor bombs, whether

5:31

it's sriracha, the pastes

5:33

I already have, gochujang, miso,

5:36

all of those things, I mean, you can have

5:38

a really tasty, delicious lunch in, I'm not kidding,

5:40

in like 10 minutes. Yeah. I mean, literally like

5:42

what you just described there with your, what legumes

5:45

did you use? Today I had

5:47

black beans. So black beans and you got your

5:49

flavor and then you got your protein on top

5:51

and then if you had a bit more time,

5:53

you'd throw some greens or whatever you got. Exactly.

5:55

You know, that, that's basically how I eat.

5:57

That's literally how I eat, like very funky.

6:01

I'll probably have a side of apple

6:03

and peanut butter because I love finishing off

6:06

every meal with something sweet like that or

6:08

some natural sugar in the form of fruits

6:10

and stuff. It's just kind

6:12

of like a habit and a mindset change.

6:14

When you are really stretched

6:16

for time, there are these quick little things.

6:19

Have you always cooked like that? Or is it something you've learned along

6:21

the way? Yeah. I mean, look, I've gone

6:23

through the cheese toaster years. Don't get me

6:26

wrong. So I go through phases. I

6:30

do go through phases, but more recently I've been

6:32

thinking more about what can I add rather than

6:34

what can I take away, if that makes sense.

6:37

So I mean, I

6:39

love seeds anyway, so I always have seeds

6:41

in my breakfast. I always make my own

6:43

muesli and granola. That's just what I have

6:45

every day. I'll take it with me on

6:47

holiday. Not kidding. We went skiing and I had

6:49

a big bag of my own. How do you get that through customs? Well,

6:51

do you know what? All of my husband does go, we

6:53

are a kilo over. We

6:57

have a bit of a fight about that. But I

6:59

am obsessed about bringing my own stuff like that because

7:01

I know that if you don't, you get caught short.

7:03

So with the seed, tell me about your muesli then.

7:06

So it is really simple.

7:09

On a basic level, I put loads of

7:11

oats in them, jumbo oats, cinnamon and

7:14

nuts. I like pecans. They're my favorite for it.

7:16

But any nuts. And I buy big bags of

7:18

mixed seeds, which have all the seeds in them.

7:21

I like them in. Sometimes

7:23

I'll do it with oil and a bit of maple or honey,

7:25

but often I just toast it like it is. And

7:28

that is it. And then I have it

7:30

with kefir, which I absolutely love. And

7:33

it will top it with, it sounds ridiculous,

7:35

flax seeds, chia seeds and hemp seeds.

7:37

Why does it sound ridiculous? It sounds like what

7:39

I do. If

7:41

I've got fresh berries, raspberries or

7:44

blueberries, I will top it

7:46

with that as well. I will have a little drizzle

7:48

of honey or maple syrup because you know. And

7:50

I think that's it. That's

7:53

awesome. Because like when I think of

7:55

that, I just think, look, you're getting diversity,

7:57

you're getting really good healthy fats, you're getting

7:59

good proteins. the number one question

8:01

is Do your kids like it?

8:03

They love it actually. Really? So I how

8:05

are your kids? I've got three kids So

8:08

I'll give them that I don't always give them all

8:11

the toppings Although that said if I'm making them porridge,

8:13

for example, they love porridge. I will insist they have

8:15

a nut butter on it So I

8:17

always Do that because I you

8:19

know porridge it seems really filling but then you can

8:21

eat it and you're starving like two hours later Or

8:23

something which is a bit weird But

8:25

when you add that protein, I do think it

8:28

keeps you fuller for longer I'm like the kefir

8:30

Definitely makes me fuller than if I have

8:32

milk. Yeah without a doubt because I've done Experimented

8:35

with both and I'm like I'm starving. I had

8:37

milk with it. Yeah So

8:39

that is yeah, that's something that I love to

8:41

have and they they love it as well So

8:43

they I think they didn't like the

8:45

hemp seed Toasted

8:48

seeds if I have some in a

8:50

pan that I've you know, just made they will literally go

8:52

for it and there won't be any That's so interesting

8:54

I mean a lot of people don't like hemp seeds

8:56

because sometimes when you buy them shelled They

8:59

do taste a little bit bitter and sometimes it

9:01

can be a bit rancid if you don't If

9:04

you've left them out or you don't put them in the fridge I

9:07

try and keep seeds that I've opened in the

9:09

fridge, but I've got a small fridge at home

9:11

So sometimes it's just you know trade off after

9:13

make But if you toast

9:15

them and I had spices that kind of thing

9:17

they can be a bit more palatable Yeah, but

9:19

hemsi's I'm a massive fan of because they've got

9:21

all nine essential amino acids. They're so palatable They're

9:24

really high in fiber and you can chuck them on

9:26

both savory and sweet So yeah, that's

9:28

like one of my favorites and if you

9:30

toast them, does it retain its nutritional benefits?

9:32

So some of them so you're going to

9:34

be cooking off some of the nutrients I

9:36

think there is this sort of like idea

9:38

out there that you have to eat everything

9:41

raw to get the most nutrition out of

9:43

them And I think some processing actually releases

9:45

some of the the nutrients and makes them

9:47

a bit more bioavailable So I always

9:50

use the example of broccoli if you

9:52

eat raw broccoli It's kind of like

9:54

green grayish color, but if you steam

9:56

it which is a form of processing

9:58

for just three minutes It goes that

10:01

vibrant dark green color that's indicative

10:03

of the sifurofane and the other

10:05

phytonutrients being a lot more bioavailable

10:07

to you. So there's a degree

10:09

by which if you

10:11

cook something or process something or soak something,

10:13

you're getting more of the nutrients out of

10:15

it. If you overcook it or you over

10:17

toast your hemp seeds, you're probably going to

10:20

be destroying some of the nutrients in that

10:22

as well. Same thing with like, you know,

10:24

olive oil. If you, you can use olive

10:26

oil, good quality cold-pressed olive oil in cooking,

10:28

as long as it's like medium heat, if

10:30

you're cooking it like you would, you know, deep

10:32

fry potato chips or something, you're going to lose

10:35

the nutrients. You're going to destroy those fatty acid

10:37

bonds. It's going to taste accurate. It's going to

10:39

smoke. It's, you know, you're not going to get

10:41

as much nutrition. So everything's on a spectrum. Yeah.

10:45

So you've got those kind of things at your,

10:48

your sleep. In terms of the

10:50

flavors, you mentioned three of my

10:52

absolute favorites, miso,

10:55

gochujang, and

10:58

kimchi. Well, I love kimchi. I've always got that in my

11:00

fridge. Yeah. I love it.

11:02

I took me a while to understand what

11:04

it was all about to be fair. But as

11:06

soon as I started understanding, it was weird. What do

11:08

I do with this? And I suspect a lot of

11:10

people think the same and it does stink, let's be

11:13

fair. But I love it. And

11:15

I, I love the acidity it brings. So even if I

11:17

do have a cheese toastie, which still happened, you know, and

11:20

I love them, Kim, I always have

11:22

kimchi with it. Kimchi cheese toastie

11:24

is like the most incredible hack.

11:28

It's so nice as a snack, like

11:30

gorgeous bread and like, Oh man. So

11:32

good. And actually, even we don't have

11:34

mac and cheese often, but if the kids have it, I

11:36

have to have kimchi with it. I

11:38

don't like it. My husband would have beans with it. The

11:41

kids will have beans and ketchup. And I'm like, I love

11:43

kimchi with it. You know, I just thought of

11:45

a recipe just then like a high protein

11:47

pasta with like a really lovely base

11:50

that you can make from tofu

11:52

or beans, like real sort of rich

11:54

meaty vibes. And then like kimchi muddled

11:56

through the pasta with cheese on top.

11:59

Yeah, I love it. cooking because it's actually quite versatile.

12:01

So you don't have to just have it on

12:03

the side. Delicious in fried

12:05

rice. I've got a bait rice dish in my

12:07

new book, which is Korean chicken

12:09

and kimchi rice. And it just adds a

12:12

sort of tang, a twang. Really,

12:14

it's delicious. And I think it is healthy

12:16

for you as well. Yeah. 100%. I mean, like you

12:19

get, this is another question that we

12:21

get quite commonly actually in the doctor's

12:23

kitchen. It's like, if you cook with

12:26

a fermented food like kraut or kimchi,

12:28

do you still get some of the

12:30

benefits? And the honest answer is, do

12:32

the probiotics die? Yes, they do die.

12:34

You will starve off some of them

12:36

because they are heat sensitive. But that

12:39

doesn't necessarily mean that you need to

12:41

get the benefits because even if you've

12:43

got dead microbes in the kimchi after

12:45

you've cooked it in fried rice, there

12:48

is something called postbiotic. So a postbiotic

12:51

is a previously living

12:53

biotic microbe that

12:55

still confers benefits to the human

12:57

host because the cell walls of

12:59

the microbes still can provide food

13:02

to your microbes. And that actually

13:04

changes the microbe

13:06

population in your gut to a more

13:08

favorable pattern. So there's still benefits. I

13:10

like to get a bit of both.

13:12

Make sure you're getting some raw,

13:15

some that you've just taken out of the

13:17

fridge and some that you cook with as long as

13:19

you're getting some veggies. And they're definitely contributing to your

13:21

fiber content. Good. Well, I'm glad I'm on the right

13:23

track. Yeah, you are.

13:25

So, okay. So you've got those

13:27

flavor additions. What is always in

13:29

your fridge or freezer to

13:31

help defy some of those quick meals? Yeah,

13:33

absolutely. So I always

13:36

have things like frozen peas. Edamame beans are great

13:38

because they add that as well. And of course,

13:40

they last for ages. Frozen

13:42

cherries, things like that, which the kids love on their

13:44

porridge. And I love it as well because it gives

13:46

that the hot and cold. So

13:48

you've got the hot porridge, the cold ice cold

13:50

cherries, some almond butter on top, a little drop

13:52

of maple, and it's just delicious. So things

13:55

like that. And I do have things like prawns

13:58

and fish. I mean, our freezer, it's slightly It's

14:01

a bit embarrassing. You couldn't squeeze another

14:03

thing in it. Yeah, might as well do that

14:05

too. Yeah. I even,

14:07

you know, I might even freeze rice if I've

14:09

had too much rice because even little portions add

14:11

up and then you've got enough for a quick

14:14

lunch stir-fry rice. Totally. And I, if

14:16

I'm doing a quick stir-fry rice for lunch, I don't need a

14:18

lot of rice. I actually mainly go on the veg. I

14:21

just add a little bit for the extra carb in there. So

14:24

it's things like that. We

14:27

talked about miso paste, you know, that lives in the

14:29

fridge. And that is brilliant. And I use

14:31

it in savory and sweet,

14:33

sorry, yeah, savory and sweet. And it's just

14:36

add a gorgeous flavor note to everything.

14:39

Because I'm learning a bit more about

14:41

miso and how to use different types of

14:43

miso. And I've always been sort of like

14:46

confused about the different types. I think

14:48

the main ones that people know about

14:50

in this country are just white and

14:52

brown. But actually, when you

14:54

step into an Asian supermarket or you

14:56

go abroad, so many different types

14:59

educate us on the world of miso. I

15:01

don't know if I just had a talk

15:03

on miso this morning. Oh, did you really? Oh,

15:05

tell us. Pretty tell. No, it was Bonnie from

15:07

Miso Tasty, so shout out to Bonnie. And

15:10

she was talking us through it. So in Japan, you

15:12

know, you don't just have jars of miso. You go

15:14

in to the shops and they're like little delis. So

15:16

instead of tasting the olives or olive oil, you have

15:18

little sort of tasters of

15:20

different misos, tons of misos.

15:23

And as you said, there's

15:25

not just your white and brown, there's red,

15:27

but there's many many different kinds. So it

15:29

can be to do with the area, the

15:32

fermentation process, other

15:34

ingredients added. It's very complex and

15:36

lots of different sort of, well,

15:39

so many different varieties. But

15:41

for the purpose of us over here, we're

15:43

just getting started with miso. She

15:45

recommends a light and a dark one. So

15:47

a light and a red, for example. And

15:50

that's kind of all you need. Because, you know,

15:52

I think until we get to the point where

15:54

we're connoisseurs, there's

15:57

a lot of complexity to get your head around.

16:00

And actually I do use a sweet one as

16:02

well, which is a really delicate one. And it's

16:05

delicious in sort of the, Nobu

16:07

had this dish, they probably still got it, the

16:09

Black Cod. I remember trying

16:11

that for the first time a long time ago

16:13

and it was like blew my mind. I've never

16:15

had me so. And it was, oh

16:18

wow, this is amazing. And then I

16:21

went on Google and realized it was four ingredients.

16:23

Yeah. Yeah. It's

16:25

just all about the Robota. I started making

16:27

it myself and it's literally

16:29

on a very, I've simplified it. Obviously I don't

16:31

marinade my cod for three days. Sure. We've

16:34

got things to do, but it's

16:36

just something like, you know, miso, sake,

16:38

mirin, sugar, something like that. I can't

16:41

remember off the top of my head.

16:43

And it's just so delicious, you know,

16:45

and the sweet white miso just gives

16:47

it that really delicate flavor and a

16:49

bit sweeter. So

16:51

once you know how to use it, it

16:53

can blow your mind. And in fact, actually

16:55

I just went to a Japanese restaurant at

16:57

the weekend with my whole family. My dad

16:59

doesn't like aubergine. He doesn't like aubergine, but

17:02

he tried the nazu denkaku, which is the

17:04

aubergine in the miso sauce. Oh nice. And

17:06

he, I mean, he ate the whole thing. And I mean,

17:08

the convert, right? Convert. And this is someone

17:10

who doesn't really like, doesn't know Japanese

17:13

food and certainly doesn't like aubergine.

17:15

Yeah. I found that a lot

17:17

of people don't like okra

17:19

for similar reasons to aubergine because it

17:21

has that sort of slimy

17:23

texture and people don't really like, you

17:25

know, like the actual taste of the

17:27

flesh itself. But when you

17:29

prepare it in a certain way, like, you

17:31

know, if you've barbecued it or you put

17:33

it on the rubata, the Japanese grill or

17:36

like okra, I dry fry it. So you

17:38

don't actually get that sort of like gloopiness.

17:41

They love it. And there's so many benefits

17:43

of these because they contain like high amounts

17:45

of the soluble fiber because in intestines,

17:47

it slows absorption of sugar. It's a lot

17:49

better for, you know, constipation and bloating and

17:51

those sorts of things. So there's so many

17:54

benefits to just getting that diversity and your

17:56

freezer sounds amazing. So Edamame is one of

17:58

the best things to do. one of my go

18:01

to freezer staples, high in protein, one

18:03

of the highest legumes

18:05

in protein. And it also has

18:07

ice of flavorings as well, which is very good for

18:09

you, fightage, genetic effects, particularly for women. And

18:12

then always frozen berries and

18:15

all different types of frozen berries. And I don't think,

18:17

I haven't tried the cherries at all. Oh, they

18:20

are my favorite, absolute favorite. So not only

18:22

great in, in obviously

18:24

just chucking onto porridge, but I sort of reduced

18:26

them down. A little bit of sugar or maple

18:28

or honey. And actually I've

18:31

got a dish in the book that's adding Chinese

18:34

five spice, sorry. Nice. Don't get the one

18:36

with garlic and onion in it. No, no,

18:38

no. That's not good. But

18:41

honestly, it's absolutely delicious. It's got that star

18:44

anise flavor in it, obviously, Chinese

18:46

five spice. And you reduce it down so

18:48

it's almost jammy. Yeah. And

18:50

you have that with sort of cream cheese on little

18:53

crostini. Easy. Oh my goodness. So

18:56

saucepan, little bit of water, sugar,

18:59

cherries, and then the five spice, no

19:01

garlic. No garlic. And then just that.

19:03

And then just reduce it down and put it on. It's delicious.

19:05

And I don't, you know, I don't use as

19:07

much sugar as a traditional recipe for this kind

19:09

of thing. Cause even though I absolutely

19:11

use sugar and I, you know, I do have a sweet

19:13

tooth, but I do try not to use, you

19:16

know, a big amount of it. Totally, yeah. And when I'm

19:18

cooking for the kids, I make them a banana bread. I

19:20

don't do it with sugar in it. Yeah. And

19:23

I just put extra raisins in it. And they love it.

19:25

And, you know, if I want to sneak in a bit

19:27

of honey when they're not looking, Yeah, yeah, yeah. then I

19:29

will. But so I just try and

19:31

find ways of sweetening it in other ways. Yeah. But

19:34

also in the freezer, it would be things like the

19:36

bananas. So I've got bananas, which are going brand and

19:38

that is often the case. And I don't have time

19:40

to make a banana bread. I will just quickly put

19:42

them in the freezer, take the skin

19:44

off, put them in the freezer and then they are

19:46

there and maybe make a smoothie for the kids at

19:48

another point. Cause they love banana smoothies. Yeah. That's

19:51

really refreshing to hear because I think people have a

19:53

walked understanding of sugar and

19:56

the difference between having a little bit of sugar

19:58

and excess sugar. And actually the issue. issue is

20:00

that we have way too much sugar in

20:02

our diet rather than the presence of any

20:04

sugar. And I think, you know, even in

20:06

the doctor's kitchen here with the recipes that

20:08

we put on the app and the books

20:10

and stuff, we use sugar as a condiment

20:12

as a way to balance, you know, flavors.

20:14

And it's really important because if you have

20:16

something that's too acidic, it's just not going

20:18

to be pleasurable. You need to use it.

20:20

You know, we use it, you know, when

20:22

you're fermenting vegetables, for example, you do need

20:24

the sugar for the microbes

20:27

to feed off. So it's not like,

20:29

I think people get a bit fearful

20:31

of sugar, but you've got kids, you know,

20:34

you're probably conscious of children

20:37

consuming too much sugar because it's just so

20:39

widely available now. And obviously we

20:41

have a childhood obesity crisis. How, I mean,

20:43

you just mentioned that, you know, is in

20:45

banana and whole sugars and all that kind

20:47

of stuff. How do

20:49

you navigate this quite complex world for your

20:52

own kids? It's really tough. I mean, I'll

20:54

be honest, you know, actually Logan, my eldest,

20:56

he didn't have any sugar until he was

20:58

two, right? So I'd take him to the

21:00

farmer's market on a Sunday and I'd turn

21:02

him around while I scoffed

21:04

a cinnamon bun. Sorry, you know,

21:06

and that was kind of like,

21:09

oh, well, he doesn't need to

21:11

know. So that's what I

21:13

used to do. And then, you know, once he got

21:15

to walking a bit more, it

21:17

was, you know, it was impossible. And

21:19

then as soon as they start school,

21:21

they've got play dates, well-meaning family and

21:23

friends, give them bags of sweets, which

21:26

I try and confiscate. Don't talk to

21:28

me about Halloween. I

21:30

mean, you know, you could go down the

21:32

route of trying to forbid it all, but it would

21:34

not work. It's not going to be physically not possible.

21:36

And actually it's part of growing up, but we have

21:38

to just make sure that the rest of the time

21:41

we are keeping an eye on it. So

21:44

in the week, you know, they don't get

21:46

the sweets unless my mum's on watch, which she is

21:48

now. I'm telling,

21:50

I mean, honestly, the stuff that, you know, I'll say,

21:55

mum, why did you give them chocolate cake? Who was in

21:57

my pocket? What am I supposed to do? They found it.

22:00

I'm not even kidding. So

22:02

we have all sorts of stories. But yeah,

22:05

anyway, I just, for my

22:07

part, I, you know, I never buy

22:10

them sugary cereals. They have sugar free

22:12

muesli's, my muesli's, porridge's. When

22:14

I'm actually, I've tried to give them

22:17

sort of more savory snacks when they come in. Often

22:20

my go-to is peanut butter, sugar free peanut butter.

22:23

But when they get sick of that, I do a pizza

22:25

crumpet. So I'm trying to get whole grain crumpets when

22:28

I can get hold of them. Bit of tomato

22:30

puree and a slice of, you know, go-da go-da,

22:33

how go-da? Go-da, oh right. Put it under, I don't know if

22:35

it's go-da or go-da. Whichever way, go-da or go-da, someone

22:37

can tell me. And I put it

22:40

under the grill and it's a pizza crumpet and they

22:42

love it. So it's a savory thing. And if I

22:44

can get some, you know, cucumber and tomato in there,

22:46

it's not always like that. And, you know, they

22:49

do have, obviously they're kids, they have a sweet

22:51

tooth, but I try my best. To be

22:53

fermented food. Do you know what?

22:55

They have tried the kimchi and they did like

22:57

it. They like the kefir, although that's my kefir.

22:59

I should really be giving them to it. Otherwise

23:01

they eat everything. I was going to ask you

23:03

about your kefir. Is that store bought or is

23:05

that homemade? I used to make it. I went through

23:08

a real fermentation phase a few

23:10

years ago. I was sort of researching business

23:12

ideas actually, as well as just getting into

23:14

the whole concept of food. I love food.

23:16

This is before I started my food business

23:18

and before I started writing recipes. So I

23:22

was making kimchi and kefir,

23:24

water kefir, tapachi. And

23:27

it got the kefir was like the magic porridge pot.

23:30

You know, I ended up sort of making so much

23:32

of this damn stuff. And I didn't know how to

23:34

eat it at that point, actually. It wasn't in my

23:37

breakfast because I was probably going through a porridge phase or

23:39

something, whatever phase I was at that point. And

23:42

I was just ending up with too much of it. So

23:44

I stopped that and a few years later I got back

23:46

into the shop bought stuff. And I have to say it's

23:49

a lot, I mean, it's a gorgeous flavor. My one wasn't

23:51

as nice as the one. My one

23:53

was really tangy. So maybe I'd

23:55

start it again, but I'm not sure, you know,

23:57

I think it might be tangier when you make

23:59

it. it yourself. I think the

24:02

batches tend to vary. Do you make it? I

24:05

don't at the moment, but we

24:07

are experimenting with fermentation a lot. And

24:09

I really want to do watercafe

24:12

to bache and different flavors

24:14

because I just think

24:16

there's a world of fermenting

24:18

that I want to dive into. And when I've

24:21

got a little bit more time, I'm kind of

24:23

writing at the moment. Yeah. So I get distracted,

24:25

but it's definitely on my to-do list.

24:27

I did a plum watercafe. That was really nice.

24:29

I remember random, totally random. Well,

24:32

this is the thing when you realize

24:34

that you can ferment anything, odds and

24:36

ends, different flavors and combinations. It's just

24:38

like, okay, it's kind of like discovering

24:40

the spice cabinet for the first

24:43

time. And like now I'm making

24:45

these combinations with phenol seed and cumin and all

24:47

these different things. It's like you can do the

24:49

same thing in a version of a

24:52

fermenter, a watercafe, a

24:54

to-pache, all these different

24:58

ingredients and foods. Yeah,

25:00

absolutely. Hey,

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month slows. Full terms at mintmobile.com. Let's

26:51

talk about the Asian pantry. Tell

26:54

us about the concept behind the book.

26:56

And I want to ask about some

26:59

unusual items in your pantry that

27:01

perhaps other people wouldn't have heard of

27:04

and why it's in your cupboards. So

27:06

the whole, I guess, concept

27:08

about the Asian pantry is showing people

27:11

how easy it is to make Asian-inspired

27:13

food. Simple ingredients, because I do think,

27:16

and it's simple store cupboard ingredients, and that was

27:18

really the crux of it. I

27:20

remember speaking to people who'd say to me, I

27:22

love Thai food or I love Asian food, but

27:24

I just don't know how to get started. So

27:26

it seems so complicated. And I think people think

27:28

there's a big ingredients list. And you

27:30

know what? I've never made a Thai curry paste in my life.

27:32

Have you not? Never, and my mum has never made a Thai,

27:34

my mum is Thai by the way, if you didn't know.

27:36

Yeah, yeah, yeah. And she's never made a Thai

27:39

curry paste. Which part of Thailand? Bangkok. Okay. And

27:41

I've spoken to Bangkokian friends. So

27:44

how do you say it, Bangkokian? Yeah, not

27:46

a Bangkoker. Bangkokian. As

27:50

I had thought it was. Really? Bangkokian,

27:53

yeah. The Bangkokians

27:55

use curry paste. And I've

27:57

even been to Thailand, add a delicious street food

27:59

vendor. curry and I spotted. Oh they

28:01

do, yes. I remember seeing, I must have been

28:03

Rick Stein or someone and he goes to one

28:06

of these food markets and they have the ready-made

28:08

taste there. I get it. I

28:10

mean, this is one of my hacks. You have

28:12

an ingredient like that that you can buy in

28:14

the supermarket and it means any day of the

28:16

week I can have a curry ready in 20

28:18

minutes. That is how long it takes. And so

28:20

that is what the book is all about, showing

28:22

people it doesn't have to be complicated and all

28:24

you need is some simple store cup and ingredients.

28:26

And actually 99.9% are

28:29

readily available. There's probably one ingredient that you might

28:31

have to go to online

28:34

for, chili bean paste. Chili bean paste I love.

28:36

Is that the black bean? No, it's a red

28:38

one. Oh the red one. And actually I've given

28:40

a hack for it so if you can't get

28:42

hold of it, you'd use a 50-50 mix

28:45

of sriracha and miso paste. Okay, just

28:47

50-50. That's it. This is what I've

28:49

done. This is what I determined through

28:51

my various kitchen tastings. So a 50-50

28:53

mix, whatever that is. Let's say you

28:55

need two tablespoons of chili bean paste,

28:57

one tablespoon of each. The miso provides

28:59

that fermented umami ness which chili bean

29:01

paste is very salty and it's got

29:03

sort of that fermented bean paste and

29:05

garlic. And then you've got the heat

29:07

and the chilies and the garlic from

29:09

the sriracha. So it's a really good,

29:12

it's not quite the same, but it's a great hack. And

29:15

the rest of the ingredients, it's things

29:17

like curry powder, tahini because actually in

29:19

Asian cooking they use sesame paste which

29:22

is essentially the same thing. Hoisin

29:25

sauce. Now, you know, you think, I

29:27

don't know, you can get that every shot pretty

29:29

much. And it's brilliant

29:31

in sauces. It's fantastic. So it's

29:33

about using these readily available ingredients

29:36

to make really sensational food. Like,

29:38

and actually tamarind is one of my favorites

29:40

and you can get that from all major supermarkets. You can

29:43

get it in a lot of supermarket stays. There's some that

29:45

are like better than others. So some are like 50% sugar

29:47

and 50% like

29:49

tamarind puree. If you can

29:51

like, you know, be extreme like someone

29:53

like my mum, she'll buy the actual block of

29:56

tamarind and soak it and then strain it and

29:58

do the whole thing. I personally don't do that.

30:00

I just buy like a good quality paste, but

30:02

wow, it brings like a whole

30:05

nother level of flavor. You just invest

30:07

in that one jar. Absolutely. And,

30:09

you know, I use it in a sweet dish as

30:11

well, actually. I've got a tamarind toffee apple pudding. Tamarind

30:14

toffee apple pudding. So it's not on the healthy scale, but it

30:17

does have one of your five a day in it. If

30:19

I get a half a thumbs up.

30:22

Yeah, you're not fooling us

30:24

here, Dominique. Coconut, does that

30:26

count as one? But

30:31

it adds a really delicious sort of

30:33

tangy notes to the sweetness and it

30:35

counters it beautifully. And,

30:37

you know, I do things like a sort of kind

30:39

of like a sweet and sour port, but using tamarind

30:42

in it. So there's different ways that you can use

30:44

the ingredient. And I think that's also

30:46

what the point of the book about is about. It's

30:48

if I'm saying, look, go and get tamarind, I'm going

30:50

to give you a handful of recipes for each ingredient

30:52

so that you know what to do with it. And

30:54

they are varied. That's a really

30:56

good point because I think a lot of people say

30:59

to me, like, look, I got this

31:01

paste that you told me to

31:03

get and I can only use

31:05

in that one recipe. Yeah. And

31:08

unless I'm going to have that recipe three

31:10

times a week for the next two weeks, it's

31:13

going to sit in the back of my fridge

31:15

and it's going to go off. Like what else

31:17

can I use it? And so maybe there are

31:19

like some practical applications of a paste that

31:22

you can use, not just in the curry that

31:24

you've got that paste for, but maybe other types

31:27

of dishes. You know, the first thing

31:29

that comes to mind for me is if you've

31:31

got a Thai paste where you can mix a

31:33

little bit of water with a couple of tablespoons

31:36

of it and then just cover some vegetables in

31:38

that mixture and then just roast them. And

31:40

then you've got some Thai flavoured roast vegetables.

31:43

Absolutely. And curry paste is really

31:45

versatile. And I don't think people realise that. So

31:47

in my last book, Dominique's Kitchen, I

31:49

had 10 recipes for Thai red curry

31:52

paste that were not all curry. And

31:54

in this book, again, there's so many. So it could

31:56

be, obviously you've got a Thai curry, but

31:59

then you've got... I'm using it as a marinade for

32:01

chicken. I'm using it in a stir-fry

32:03

rice. In the last book, I used

32:05

it for prawn cakes, Thai

32:08

tuna fish cakes. You're using

32:10

it to flavor and season because it's

32:12

got incredible sort of depth of flavor

32:14

in it. Yeah, yeah, yeah. And I just

32:16

think these are like hacks to just get

32:18

more nutrition, more nutrients into your diet because

32:21

if it's flavorful and it's exciting, hopefully

32:23

you'll just want to cook with

32:25

that ingredient, that condiment as much as

32:27

possible. Yeah, and I think for me, trying

32:30

to increase your intake of veg, using

32:33

these sauces, it's things

32:35

like char, as you said, charring with the okra,

32:37

okra. I love charring broccoli, charring

32:39

my veg. It's like my kids will even say,

32:42

can we have that charred calories? No. Because

32:45

they know that it tastes really delicious.

32:48

Sometimes I literally will just char it with a

32:50

little bit of oil and salt, but then I'll

32:52

add a delicious sauce. So I made one the

32:54

other day with tahini. Tahini,

32:56

soy, honey, and maybe a bit

32:58

of garlic. And it just takes it to that next level.

33:00

Tell us how to use tahini actually, because that's

33:03

another ingredient that loads of people will buy

33:05

for an artilangi recipe. And they'll be like,

33:07

okay, I can see it, use a bit

33:09

of feta and the sesame paste and all

33:11

the rest of it. But they only kind

33:13

of use those recipes

33:15

with tahini. But

33:20

I think tahini with Asian food is a

33:22

big unlock. So you just mentioned one. What

33:24

other sort of combinations would you use? Because

33:26

I think there's a dish called

33:29

dandar noodles, where they use sesame

33:31

paste in it. And

33:33

so I've got a dish, it's a

33:35

new potato salad, and it uses the

33:37

tahini in it, chili oil, soy, a

33:40

couple of other things, I think rice vinegar. And

33:42

it makes the most amazing, honestly, this

33:44

is a potato salad, and I don't

33:47

normally like potato salads, but the flavors

33:49

are incredible. So you

33:51

can use it like that, for example. I've

33:54

actually got another dessert recipe, and

33:56

it's using making an ice cream with it,

33:58

a sort of no churn. Cheats ice cream

34:01

and it uses the tahini in it. Yeah,

34:03

and with bits of stem ginger and it

34:05

is decadent It's rich and you know again

34:07

a great way of so how do you

34:09

do this? There's no chance you just adding

34:11

sesame paste Yeah, it's condense

34:13

milk makes it no change. Yeah, like

34:15

I've made cheats cool fees like this

34:18

Yeah, double cream and condensed milk makes

34:20

a cheats no-churn ice cream and the

34:22

tahini It's really you know,

34:24

it's rich, but it's got that sort of slightly

34:26

bitter note. Yeah So, yeah,

34:28

absolutely delicious And to him he's like

34:30

one of my favorite ingredients because if you

34:33

get good quality tahini Which is this you

34:35

just ground sesame naturally separates. It's

34:37

one of the best sources of calcium. It's

34:39

got a really high protein content It's super

34:41

high in fiber and you're getting all those

34:43

nutrients that you find in the whole sesame

34:45

as well So there's micro nutrients. So using

34:48

it in like loads of interesting ways not just as

34:50

a flavor Enhancer but

34:52

also as something that adds

34:54

more nutrition to your food.

34:56

It's so good. So delicious.

34:58

Yeah, what's another sort of

35:02

Pantry item maybe not in your book. Maybe something that

35:04

you have that people should be aware of Oh

35:06

gosh, that's more sort of a bit more

35:08

niche. Maybe a bit more niche. Yeah, because

35:10

I mean I'm gonna start I'm gonna look at

35:13

the jellybean paste myself and there's also something

35:15

I came across the other day. I think

35:17

was them Yellow bean paste.

35:19

Yeah, so I've I tried to get hold of

35:21

that ones actually because I did work experience in

35:23

a Thai restaurant A few years ago, and they

35:25

did this amazing dish. Oh, so this is great

35:29

They did this dish called pha dang

35:31

again my pronunciation. Sorry, mom. That's a

35:34

Do you speak to I don't know A

35:41

few words, but they're pretty hopeless because the intonations

35:43

are you know, so different my mom has no

35:45

idea. Okay. Yeah But it

35:47

was a dish it was morning glory.

35:49

I think stir-fry high high heat yellow

35:51

bean paste and I couldn't find

35:53

it anywhere So I just

35:55

created my own version of this dish, which I

35:58

have a recipe for in the other book which

36:00

uses packed choy instead of morning glory, miso

36:02

and oyster sauce. So I was able to kind

36:04

of replicate that sort of, you

36:07

know, it's that kind of rounded umami-ness that

36:09

you get with it and absolutely delicious, but

36:11

I'm sure real yellow bean paste tastes incredible.

36:13

Yeah, yeah. I'm going to start using more

36:15

of the black bean paste as well, that

36:17

it's really salty, fermented kind of. I think

36:19

there's just so much like we can do

36:22

with Asian flavors and fusing them and all

36:24

this kind of stuff because, yeah. Exactly, and

36:26

that's what I'm all about. And it's not

36:28

about, I guess the recipes in the Asian

36:30

pantry are not all Asian necessarily. Okay. It's

36:33

using Asian flavors. Ah. So,

36:35

you know, I've got a kimchi Caesar salad, for example.

36:37

Really? I've got dishes that

36:39

use miso as a dressing instead of a

36:41

Caesar dressing. So we're kind of using them

36:44

in different ways. So yes, we've got recipes

36:46

that are inspired by my mom's favorite breakfast

36:48

in Bangkok, but we've got other

36:50

recipes that just sort of use them in kind

36:52

of like, how can I make a delicious meal

36:54

with these ingredients that I have in my store

36:57

cupboard? What's your mom's favorite breakfast in Bangkok? Well,

36:59

it was kowtom, which is a sort of a

37:01

rice soup. So it's a humble dish, but they

37:03

have it for breakfast. They have it for lunch,

37:05

you know, they have every- Is it kind of

37:07

like congee? Kind of, yeah. I'm thinking of congee.

37:09

Yeah, kind of similar. So the way I do

37:11

it anyways, you fry up some garlic. So you

37:13

create a garlic oil until it's crispy. So you

37:16

take some of that off for the garnish because

37:18

they are big on garlic oil there in Thailand.

37:20

Yeah. I've added, I think I've added

37:22

ginger and lemongrass to it. You can

37:24

certainly add those to it. Then you just add

37:26

some stock and you either add leftover cooked rice,

37:28

which can be mushy, you know, or

37:31

some actual rice. And then that's kind of

37:33

it. And then you kind of pimp it

37:35

with whatever toppings. So you might also cook

37:37

some pork mince in it. In

37:39

this recipe, I've got capers and fried egg on top

37:42

with the most delicious, it's you just slice

37:44

red chilies in rice vinegar and somehow it

37:46

brings out a sweetness. I can't explain it.

37:48

And that, I love that. Just a little,

37:51

again, little flavor hack. Drizzle that on top.

37:53

So you get heat, you get acidity and

37:55

a little bit of sort of sweetness. Absolutely.

37:58

Oh, I love that. That sounds

38:00

amazing. With your heritage,

38:05

is that where you get most of

38:07

your recipe inspiration from? Or do you

38:09

sort of like look at different areas,

38:11

perhaps in the Southeast Asian continent? Like

38:13

where do you get your inspo from?

38:16

Thai would obviously be my sort of starting

38:18

point. I mean, to me, those, the

38:20

flavors of spicy, salty, sour, sweet,

38:22

umami, just, oh, heaven. But

38:25

it is all from that whole area. Because

38:27

actually my mom, her grandfather was Chinese. In

38:30

Bangkok, there's a big influence from other, all

38:33

other sort of Asian areas. It's a kind of

38:35

melting pot, if you like. So she would not

38:37

just have had Thai food, you know, she'd have

38:39

had Korean food, Japanese food. So it's, I

38:41

take inspiration from many, many different places,

38:44

whether it's Vietnamese, I've got

38:46

a Japanese friend who kindly lent

38:48

me one of her recipes and soy butter

38:50

salmon. I mean, yeah, it's so, Just

38:54

soy, like miso. Literally, it's got about five,

38:56

I mean, I can't remember exactly how many,

38:58

but it's like a really short recipe. And

39:01

somehow the soy and the butter work

39:03

together to create this magic, to, you

39:05

know, real umami-ness and sort of not

39:07

so rich, but it just melts in

39:09

the mouth. Absolutely delicious. That sounds amazing.

39:11

All right, I've got to ask you,

39:13

rice. Yeah,

39:16

I know, rice. How do

39:18

you cook your rice? How, and

39:20

if you had all the time in the world, how would you

39:22

cook your rice? Yeah, so I'm always pressed for time, is you?

39:25

So the quickest method, but I

39:27

tend to use jasmine rice. So that is

39:30

what Thais use, and I do buy it

39:32

in five kilo sacks. Oh yeah, yeah. Always

39:34

have some in the, some shed somewhere. Yeah,

39:36

it's not my family, we buy like

39:39

the flour, whole grain flour in like five kilos.

39:41

Yeah, I mean, I was actually buying 20 kilos

39:44

from Wing Yip, but it's very heavy

39:46

to lift out of the shop. Do

39:49

they not help you? We love rice,

39:51

you know, my husband's Scottish, so maybe

39:54

potatoes might be his go-to, but he now he

39:56

tries. All right, okay, yeah. So we, anyway, so.

39:58

You should create a hybrid dish. You write tatties

40:00

and rice. Yeah, you know, I do use potatoes

40:02

as well. Bit hard, bit carby. Yeah, I

40:04

know. So rice is my definite go-to,

40:06

but I do one and a

40:09

half absorption method. So I put the rice in

40:11

the pan and I rinse it, then I put

40:13

in one and a half times and I use

40:15

my finger to measure it. How many times you rinse it?

40:17

So I'm going to get really detailed here. Well,

40:19

so my mum would probably rinse it loads,

40:21

but I had someone say rinse it

40:23

twice, so I probably rinse it three times. Okay,

40:25

so you rinse it three times. So you've got the

40:27

pan... This is the pan. In the pan that you've

40:29

got to cook it? Okay, so rinse three times and

40:31

then now it's kind of dryish. And

40:34

what I tend to do just in terms of portion size, which seems

40:36

to work for me, is I'll do a

40:39

ramekin. You know, there's goopot ramekins. I might have

40:41

some because I might have had a goopot once

40:43

in my life. So

40:46

I'll do one and a half for two of those ramekins for two

40:48

of us. Seems to work,

40:50

but often I'll just sort of make it up

40:52

and just put it in the pan. So then

40:54

I've washed it and I put water in it

40:57

and then I stick my finger in

40:59

it. And let's say the rice comes up

41:01

to there, which is the first bit of my finger. I then

41:03

look at that and go, well, what's another 50%? So

41:06

one and a half, because you're meant to do

41:08

one and a half adjustment, although methods do vary.

41:10

Okay, so whatever your method is, if it's foolproof,

41:13

keep it. So

41:15

then I fill it up there and I roughly go,

41:17

well, that's about one and a half times. And then

41:19

I put the lid on, I whack it up to

41:21

full heat. Once I hear it bubbling

41:23

and I can hear the pan, it go... Then

41:26

I turn it right down to the lowest setting. And

41:28

I leave it for an unknown time,

41:30

which... This

41:34

is why people can't cook rice. I

41:36

actually do have a... Because no one can give strict instructions. I

41:38

know. Do you know what? I do have a recipe in my

41:40

book, which is spicy tuna crispy

41:42

rice. And it was really imperative that the rice

41:44

was cooked properly. So I have gone to... It

41:47

was almost my most tested recipe, making

41:49

that damn rice. So

41:52

there is actually a foolproof method, which I tested

41:54

many times. I got other people to test it.

41:57

I can't remember it off at the top of my head.

41:59

Oh, sure. that's in the book. Is

42:01

it in this book? Yeah, isn't that book on? I would

42:03

already know. It's one of the first starters. It

42:05

might be the first starter, in fact. The first

42:08

starter. But that works. It definitely works because I

42:10

have tried. Is it the first one? We've got

42:12

spicy tuna, crispy rice. There we go. Crispy

42:15

rice. Okay, fine. Bring

42:17

the rice. Okay, let's see. 150 grams of

42:19

jasmine rice, unrinsed, a quarter

42:22

teaspoon of salt and a tablespoon of

42:24

rice vinegar with some

42:26

neutral autofry. Okay. Rinse

42:28

the rice, 150 grams, in a small pan with

42:30

275 mils of water. So

42:33

that is 1.5. Roughly, I think. Now,

42:36

the reason I'll just say, the reason I didn't

42:38

rinse it for this particular recipe was because I

42:40

needed the rice to be sticky. Oh,

42:42

okay, fine. You want the starches to caramelize. So

42:45

I actually wanted it to be sticky because normally

42:47

this recipe uses Japanese rice, which is stickier. You

42:49

can't get hold of it as easily. So

42:51

I wanted something that was more accessible for everyone.

42:54

So that's why that method. But if

42:56

you follow that method, why not? So stir to goodbye

42:58

and bring to a boil, uncovered over a high heat,

43:00

then place the lid on, reduce the heat to low,

43:03

cook for 12 minutes until

43:05

the rice is cooked. Take off the

43:07

heat and leave to steam with the lid on for

43:09

five minutes. Okay, fine. So you're pretty much

43:11

there. I'm pretty much there. The

43:14

home method is a bit more at

43:16

rogue because every now and then

43:18

I put too much or too little water in

43:20

because I don't measure it. Obviously, do as I

43:22

do, say, don't do as I do. So

43:26

yeah, it's a bit more rogue and also the amount of

43:28

time that last night I was cooking rice and I put

43:30

left it on and then I decided to go to the

43:32

shed to get something. And I'm like, why have I just

43:34

gone to the shed? Well, and I'm looking out this and

43:36

that some sources to bring to you. And I'm like, oh

43:38

my goodness, the rice. Yeah, yeah, yeah.

43:40

So, you know, it was slightly stuck to the bottom,

43:42

but it was not a bad, not terrible. So

43:45

it just varies at home. And also

43:47

I put the lid on because I can hear it. Yeah, you

43:49

can come into the boil, but for there I haven't so people

43:52

can see it. See it. Yeah, yeah,

43:54

yeah. There's so many variations of rice. I

43:57

think like if you're going to be using rice a lot.

44:00

invest in a rice cooker? I don't know if

44:02

that's controversial. Well, I think lots of

44:04

my Asian friends will have a rice cooker. My mum,

44:06

years ago, she had bought me one and when

44:09

you have a family, she said, and I hadn't got anything for

44:11

this. Yeah, yeah. So I sort of quickly put it at the

44:13

back of the shed and it's probably still sitting there. But... Yeah,

44:16

yeah. Maybe she dust it off and try to start. I

44:18

need to go and look for it. Yeah, you should. Maybe

44:20

there could be a whole book around the rice cooker because

44:22

you know how air fryers are having a bit of a

44:25

thing right now. I think rice cookers could do because you

44:27

can do different times to different

44:29

types of rice. There's so many different

44:31

types of rice out there. So many.

44:33

My favorite is whole grain, karmagu, brown

44:36

rice, basmati, and forbidden

44:38

rice or Venus rice. But

44:40

there's obviously risotto, barrio, carne early. There's all

44:42

these different types of rice out there. And

44:44

I think the rice cooker could be like

44:46

another sort of central kitchen gadget that gets

44:48

the attention it deserves. I've got to move

44:50

one item. It might be my toasting machine.

44:52

Will that have to go? It could be.

44:55

It could be the toasty. So this whole

44:57

finger method, right? I

44:59

get it. I get it. Because I don't

45:01

even measure. I literally put the rice in

45:03

the pan. I free pour it from the

45:05

packet and I sling in the water and

45:08

I just look by eye and I'm like, that'll do.

45:10

And then I put the lid on. And you know,

45:12

if I had to measure it. Did you do absorption

45:14

there? I do absorption method. Yeah. Yeah. But my mum

45:16

will do the finger method as well. But depending on

45:18

the size of your pan, the shallowness of it. It's

45:20

still a volume thing. But some people do a thing.

45:22

I was told by my Thai hon to, and she

45:24

didn't listen to her method. I couldn't understand it. So

45:27

her finger method wasn't putting it. I put mine down

45:29

to the bottom of the pan to measure the volume

45:31

of rice. Right. So regardless of the size of the

45:33

pan, it's always going to tell me. Yeah. Double. Okay.

45:35

Yeah. I see what you mean. Whereas my aunt would

45:37

just say, oh, it's just, you know, up to the

45:39

knuckle. Up to the knuckle. On top of that. And

45:41

I'm like, I don't get it. How did that work?

45:43

So I've never, I haven't risked it.

45:45

I haven't risked it. I'm risk averse.

45:47

Yeah. Yeah. Yeah. So, but basmati is

45:49

more forgiving. It's definitely more forgiving. I

45:52

think Jasmine is, you know, can go

45:54

sticky over. Yeah. And if it does,

45:56

guys, use it for kowtong.

45:58

Because then. Kowtong water. the

46:00

rice soup. Oh yes of course, because that's

46:02

overcooked. Yeah you're faced with a batch of

46:04

dodgy rice that's fine use it tomorrow in

46:07

your lovely in your lovely Thai rice soup.

46:09

Yeah you can rice cakes there's so many different

46:11

ways in which you don't throw it away. Do

46:13

not throw it away. That's why my freezer is

46:15

so round I never throw anything away. This

46:18

book is awesome I'm really excited to cook with

46:21

you in the studio as well and I just

46:23

love your energy and you know the excitement you

46:25

have for food it's brilliant I love it and

46:27

your food is wonderful and I'm really privileged to

46:30

be able to experience some of it later on today in the

46:32

studio so thanks. Thank you for having me

46:34

being fantastic. Thanks

46:45

so much for listening to this episode

46:47

of the Doctor's Kitchen podcast remember you

46:49

can support the pod by rating on

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