Relish Lifestyle Podcast

The Egg-stra Episode – A Cracking End to Series 1!

• Charlie & Tracy • Season 1 • Episode 12

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What do eggs, lamb roasts, and a table full of mini chocolate eggs have in common? They’re all part of our Easter special! This is the final episode of Series 1 and we’re making it a good’un—with Charlie facing another taste test, egg-citing recipe tips, ingredient chit chat, and some Easter trivia. Join Charlie & Tracy as they wrap things up with laughter, lots of food talk, and a few surprises. Don't miss out—Series 2 is just around the corner!

SPEAKER_00:

Welcome to Relish Lifestyle. It's episode 12, which is quite... Well, scary slash good that we've done 12 podcasts. Yeah.

SPEAKER_01:

And we've kind of decided that this will be the last one of season one or series one. And then we will reconvene and do series two, which is really exciting. Right.

SPEAKER_00:

So any bits we liked.

SPEAKER_01:

Yeah.

SPEAKER_00:

And not so liked. We'll keep it in

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there. And if anyone's got any feedback.

SPEAKER_00:

Yeah, exactly. No, that's good.

SPEAKER_01:

We'd love feedback.

SPEAKER_00:

But obviously being... on the ball this time in terms of seasonality. So obviously Easter is coming up. So we're going to kick off, I think, with

SPEAKER_01:

a

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popular segment.

SPEAKER_01:

Chorley, Chorley, I've got a little surprise. It's very seasonable. As you can see, here we go, a tray of chocolate.

SPEAKER_00:

Mini eggs.

SPEAKER_01:

And they're mini eggs.

SPEAKER_00:

Okay.

SPEAKER_01:

So this is going to be a really hard task for you, of course, eating chocolate. Actually, both are going to say this, but it's Charlie and I are not big chocolate

SPEAKER_00:

eaters. No, but it's good, though, because they're obviously all... Let's just say everyone knows, they're all sort of small-ish packets of small eggs from various... brands and retailers so we're going to sort of taste test them yeah how many we've got one

SPEAKER_01:

two three four five we've got seven seven i mean we could have gone on i mean i think um one of the reasons i thought about this was because you used to once upon a time and we are going to obviously be mentioning brand names but i mean it was cabaret's mini chocolate eggs

SPEAKER_00:

yeah

SPEAKER_01:

um And now, of course, many brands have jumped onto this because I think people love, it's the Easter egg hunt, isn't it? Yeah. And if you've got these little eggs, and of course, that's why I think a lot of them are wrapped as well.

SPEAKER_00:

Yeah. They're not all hard

SPEAKER_01:

shell.

SPEAKER_00:

Yeah, that makes sense.

SPEAKER_01:

So

SPEAKER_00:

charlie. Without inclement weather.

SPEAKER_01:

Do you want to start from the right?

SPEAKER_00:

Okay, start from here. So these are quite vivid in colour. My good

SPEAKER_01:

taste judge. Great. Okay. Great taste judge. I always say that wrong.

SPEAKER_00:

Quite crispy outside.

SPEAKER_01:

Oh, okay.

SPEAKER_00:

Good chocolate flavour. They remind me of Smarties.

SPEAKER_01:

Oh.

SPEAKER_00:

I don't know if that's what they are. So, you can reveal them at the end if you want, but

SPEAKER_01:

Well, I'm going to reveal this one because you've hit the nail on

SPEAKER_00:

the head.

SPEAKER_01:

So if we just turn that packet over, you were absolutely right. They are smarties.

SPEAKER_00:

So

SPEAKER_01:

actually, it was quite good that you got that crispy outer shell.

SPEAKER_00:

Are you going to have fun or not?

SPEAKER_01:

I'll

SPEAKER_00:

nibble

SPEAKER_01:

it. I'll just nibble it. Oh, yeah. And actually, by looking at them all, they're quite vibrant.

SPEAKER_00:

Yeah. And I think I had an orange one and it has an orangey... tang to it so yeah if you like Smarties

SPEAKER_01:

yeah so they are reminiscent of a Smartie and you got that

SPEAKER_00:

and the pack is kind of a what I would say a traditional Cadbury's mini egg sized pack

SPEAKER_01:

and of course they are that's a Nestle chocolate

SPEAKER_00:

isn't it yeah but obviously Smarties are

SPEAKER_01:

okay we're going to get you we're going to get you to um Right,

SPEAKER_00:

I'm moving round.

SPEAKER_01:

Moving round.

SPEAKER_00:

These are a bit more pastel-y.

SPEAKER_01:

Okay.

SPEAKER_00:

Fairy pastels. Yellow, pink and white by the looks of it.

SPEAKER_01:

Pastel-less. And what are they like? Oh no, they're not wrapped. Another hard shell.

SPEAKER_00:

Right, I think I know which one's which. Yeah, I think that's Cadbury's. Just judging by...

SPEAKER_01:

Flavour.

SPEAKER_00:

Let's have a

SPEAKER_01:

look at the pat. Oh, yes. So these are the traditional, well, more traditional, the Cadbury's mini eggs with that little speckled light colour. Yeah, they're quite pastel, aren't they? And you can probably tell. I mean, probably they've been the most eaten.

SPEAKER_00:

Well, that's what I mean. I think they're so sort of, I don't know. Eastery. Everyone has those. Yeah. And they're everywhere at the moment in the supermarket.

SPEAKER_01:

Can I just... I know we've only done two, but could you taste a difference in the chocolate, do you

SPEAKER_00:

think? Yeah, I think so. Oh,

SPEAKER_01:

that's interesting. Okay, yeah. I

SPEAKER_00:

think there's definitely a difference in terms of... I'd say the Cadbury's one is a smoother chocolate in terms of the flavour, which I know sounds a bit random, but I just think Nesse chocolate on the whole is a bit sweeter. Yeah. And Cadbury's is a bit more milky.

SPEAKER_01:

Yeah. Okay, that's interesting. And what do you think in relation to the size of egg?

SPEAKER_00:

They're quite small.

SPEAKER_01:

Yeah, they are small. Whereas the Smarty eggs were a bit bigger,

SPEAKER_00:

weren't they? Right, these ones, the middle ones, these are wrapped.

SPEAKER_01:

Ooh. Wrapped in this coloured foil.

SPEAKER_00:

Foil, but again, quite seasonal, sort of the... Golds, greens, blues, pinks, that kind of thing. So I guess these are quite good for a hunt.

SPEAKER_01:

Yeah.

SPEAKER_00:

Oh, that's just solid chocolate, basically.

SPEAKER_01:

Okay. Does it taste different to the other chocolate?

SPEAKER_00:

I'd say it's a much richer chocolate. Oddly, it's more sort of slightly... Like chlorine in the mouth in terms it stays in the mouthfeel is quite like sticky, which is fine. I'd say it's more like a kind of truffle-esque type chocolate you might get.

SPEAKER_01:

Yeah.

SPEAKER_00:

More continental, maybe.

SPEAKER_01:

Oh, yeah.

SPEAKER_00:

Just smoother.

SPEAKER_01:

Well, you know what, for me, I don't want to say toffee. Not toffee, but you know that...

SPEAKER_00:

Well, that's why I think truffly to me. I don't know if it's that kind of something. And

SPEAKER_01:

creamy.

SPEAKER_00:

Yeah. I

SPEAKER_01:

would say it's quite creamy.

SPEAKER_00:

Nice. Do you want me to have a look?

SPEAKER_01:

Yeah. I don't know who they are, but you said European.

SPEAKER_00:

Yeah. So these are lint ones. Yeah. I would say pack size wise, they all kind of seem to be quite similar. So, yeah. Yeah, there's quite a few in there. Nice packet though.

SPEAKER_01:

Yeah.

SPEAKER_00:

Very seasonal.

SPEAKER_01:

I didn't look at that. That's about 90 grams.

SPEAKER_00:

I don't know what the others are. No. It's a rustling otherwise. I

SPEAKER_01:

know, got lots of rustling going on.

SPEAKER_00:

80 gram. Yeah, so the Smarties and the Cadbury's are the same so far.

SPEAKER_01:

Okay.

SPEAKER_00:

So we're moving on to some others which are in a yellow, well.

SPEAKER_01:

And a much smaller bag.

SPEAKER_00:

Yeah, and I would say the smallest eggs here, wouldn't you say?

SPEAKER_01:

Yeah, just about.

SPEAKER_00:

And they've got a similar sort of sugar crunch to the outside as the Cadbury's one.

SPEAKER_01:

Yeah, smaller, much smaller egg.

SPEAKER_00:

They're nice. They're sweeter. I'd say they've got more sugar in them. Right. I wouldn't say there was a huge amount of flavour to the chocolate. I'd say the chocolate's pretty nondescript, actually.

SPEAKER_01:

Right, should we do what they are like?

SPEAKER_00:

Yeah, what are they?

SPEAKER_01:

Oh, they're Sainsbury's. Sainsbury's,

SPEAKER_00:

okay.

SPEAKER_01:

Yeah, so a smaller bag, much smaller egg.

SPEAKER_00:

What's the weight? If you turn it up, try not to ruffle it. I don't know. But anyway, so, yeah, they're fine.

SPEAKER_01:

They don't look that enticing, do they?

SPEAKER_00:

No. And

SPEAKER_01:

actually, they're not very egg-shaped either. They're like just little, like,

SPEAKER_00:

round. I think that has 82 grams.

SPEAKER_01:

I bet they're all about the same.

SPEAKER_00:

Yeah. They're not the most bit boring. No, they're very

SPEAKER_01:

spiring, those.

SPEAKER_00:

Okay. Okay, these ones are half-eggs. Can I say it now?

SPEAKER_01:

Yeah, they are. Well, I've never heard of this brand.

SPEAKER_00:

This does actually say the brand on it. I'm going to admit to that.

SPEAKER_01:

Oh,

SPEAKER_00:

right. What it says on the foil. But

SPEAKER_01:

you can at least have a taste. You can do a taste test.

SPEAKER_00:

It's a dark chocolate. Well, this one is.

SPEAKER_01:

Okay. Dark chocolate.

SPEAKER_00:

Oh, well. It's a very peanut filling. Gosh. Very good. Well. If you like peanuts and peanut butter, that is definitely the one to have.

SPEAKER_01:

And that's 170 grams. So it's much bigger. Much bigger. Oh, yeah. Do you

SPEAKER_00:

know what I mean? The

SPEAKER_01:

only

SPEAKER_00:

thing I'm not sure about is the chocolate on the outside is a bit...

SPEAKER_01:

Oh, yeah.

SPEAKER_00:

Almost slightly artificial.

SPEAKER_01:

Right. So this is a brand called Reese's.

SPEAKER_00:

Yeah.

SPEAKER_01:

Now, is this an American brand? Yeah. And I think American chocolate... It's nothing like European. It's too sweet. It's a bit synthetic.

SPEAKER_00:

Yeah, that's what I'm... But you're right. But the peanut...

SPEAKER_01:

The peanut in the middle is really nice.

SPEAKER_00:

If that was actually what I would call a proper dark chocolate with peanut, that would be delicious.

SPEAKER_01:

Yeah.

SPEAKER_00:

Or a, you know...

SPEAKER_01:

Anyway, when I saw them, I just thought, I've never seen that brand before. And peanuts and sort of salty caramel and stuff like that are very popular at the moment,

SPEAKER_00:

aren't they? Mm-hmm.

SPEAKER_01:

Okay, we're getting there. You're all right. Do you need a drink?

SPEAKER_00:

No, I'm all right. I'm sipping. I'm sipping water as we go through. So these, I would say, they're sort of egg-shaped, but they actually look more like a bullet in their shape. Would you not say that?

SPEAKER_01:

Yeah. You know why? Because they've got a flat bottom.

SPEAKER_00:

Yeah. It's a bit like

SPEAKER_01:

having a soggy bottom. This is a flat bottom.

SPEAKER_00:

Oh. Wow.

SPEAKER_01:

Does it remind you of

SPEAKER_00:

anything? Mm-hmm. I know it's very Ferrero Rocher-ish.

SPEAKER_01:

Yeah, well, that is what

SPEAKER_00:

it is.

SPEAKER_01:

I thought they looked rather nice.

SPEAKER_00:

They're very, I mean, I do like a Ferrero Rocher as it is. But that's quite a rich eat. But it's nice to have the nuts in there, the hazelnuts.

SPEAKER_01:

Oh,

SPEAKER_00:

yeah.

SPEAKER_01:

Sorry, I was just going to say, chocolate for me, I don't normally like milk chocolate.

SPEAKER_00:

That's a nice one.

SPEAKER_01:

The European chocolates...

SPEAKER_00:

Milk ones. The

SPEAKER_01:

milk ones are really creamy. I think there is a distinction,

SPEAKER_00:

definitely. I mean, I'm being very picky here. They've called them, I'm looking at the packet now, they've called them golden eggs, right? Quite frankly, I don't know what's golden about them because it's a milk chocolate. And I would say the shape of them is more like a sort of barrel. It's not really an egg.

SPEAKER_01:

So I think... For those of you who haven't seen these before, they are wrapped. They do look like a little mini Ferrero shape. So they've got a foil with a brown boss base and it's got the branding. I mean, the gold bit is that. So I think that's probably why. Because Frères Rochers are famous for their gold wrapping.

SPEAKER_00:

Ambassadors have them. And I

SPEAKER_01:

wonder whether the fact they've got a flat bottom. I mean, they do stand up. So you could decorate them. And I think the Frères Rochers, they just hold

SPEAKER_00:

you. I said you could stand them round. Yeah. Well, that's the joke. But they do

SPEAKER_01:

taste like a Frères Rochers. And I do think that scent is quite nutty.

SPEAKER_00:

No, I agree. For a

SPEAKER_01:

little tiny.

SPEAKER_00:

For a fill.

SPEAKER_01:

Yeah, for a fill.

SPEAKER_00:

And what pack are we looking at? 90. Oh, so they're all sawed around. Reese's is the biggest so far.

SPEAKER_01:

Okay.

SPEAKER_00:

You're going in for a second bite of that one. Well, I had a very tiny one. Right, and then we've got last but not least, which are very similar, I would say, to the shades of Cadbury's.

SPEAKER_01:

Yeah.

SPEAKER_00:

Oh, yeah. And a similar crunch.

SPEAKER_01:

Yeah, it's a hard shell, similar colour. They're not speckled, are they?

SPEAKER_00:

Yeah, they are.

SPEAKER_01:

Oh, yeah. The speckle's slightly different, eh? Gosh. Randomly.

SPEAKER_00:

They're very similar. Well,

SPEAKER_01:

go on, guess them.

SPEAKER_00:

The problem is because I've now, well, I don't know because they're definitely not the Cadbury's ones. They look quite similar to Cadbury's.

SPEAKER_01:

Who's very good at doing?

SPEAKER_00:

Well, one of the discounters, Al Doolittle, I would think. But it could be then, I don't know, Tesco. But I would say it's probably Al Doolittle. But the only thing I would say is I would say the sugar, again, there's a lot of sugar in that outer.

SPEAKER_01:

And

SPEAKER_00:

therefore, you can't really taste the chocolate.

SPEAKER_01:

Interesting.

SPEAKER_00:

But...

SPEAKER_01:

Well, they are. You're absolutely right. They are one of the discounters. So, they're a rip-off. I mean, I have to say this because we do know that Aldi and Lidl are particularly good

SPEAKER_00:

at ripping off...

SPEAKER_01:

Very good....major brands. And this is their rip-off of the Cadbury's Mini Egg.

SPEAKER_00:

They do look very similar.

SPEAKER_01:

They do look very similar. They are smaller. I would like to just say that. Sorry, a bit of rustling. I know. Oh, actually, no. There's not a lot in it. No, there isn't. There's virtually

SPEAKER_00:

nothing in it. It's the same.

SPEAKER_01:

Um... But it's interesting you're saying that the outer is particularly sweet.

SPEAKER_00:

I would say so. Well, I always think with Cadbury's, it's one of those, I know a lot of people say whether you're a Galaxy or Cadbury's person, but I find Cadbury's too kind of, sorry, I find Galaxy just quite rich and sweet. Whereas I find Cadbury's, yes, it is sweet, but it's got that slightly unctuousness of the milk chocolate. And I think when you eat Cadbury's, you know it's Cadbury's. And I think even the smell of the Calabrese mini eggs for me is, you know, it's theirs.

SPEAKER_01:

And it's interesting today because we've got an American chocolate here. And so the distinction between the American chocolate, I think, and the European and the British chocolate. But

SPEAKER_00:

I suspect, if we talk about cost, I think those mini eggs were like£1.85. And it's not a big bag. It's 80 grams. I mean, it's not like it used to be.

SPEAKER_01:

And

SPEAKER_00:

I bet these algae ones, I don't know how much they were, but I bet they were like, I bet they were under a pound.

SPEAKER_01:

I think they were either just under or just over.

SPEAKER_00:

Yeah, so if you think it's the same... It could

SPEAKER_01:

have been like 99p or something.

SPEAKER_00:

Yeah, so if the same weight.

SPEAKER_01:

Yeah, whereas obviously the Ruffrero Rocher... were a bit more expensive. They would be like three pounds, I think, or something, which is really bad. Sorry, I didn't keep on going. Maybe I'll keep a tally.

SPEAKER_00:

No, it is interesting, isn't it, if you're doing it.

SPEAKER_01:

Yeah, and the Reese's, again, I think they might have been discounted, but they're a new brand that I found in Waitrose. So again, I think it's just quite interesting. We've got, obviously, if you are just hiding chocolates randomly...

SPEAKER_00:

then

SPEAKER_01:

you're not going to go for really expensive chocolates and small children probably don't care.

SPEAKER_00:

No. But if you

SPEAKER_01:

want something with a bit more of a taste.

SPEAKER_00:

Unless they're relish lifestyle friends, then they will.

SPEAKER_01:

Right,

SPEAKER_00:

let's move on. Start them early.

SPEAKER_01:

Anyway, that's our Easter egg. So Charlie, just quickly, do you think you can rate them?

SPEAKER_00:

Well, we're one to seven. Do you want to start out at

SPEAKER_01:

seven? So your least favourite, do you think?

SPEAKER_00:

I would say the Sainsbury's.

SPEAKER_01:

yeah okay

SPEAKER_00:

ones just because i didn't really know what the flavor was yeah no

SPEAKER_01:

you said they were quite sweet and they were

SPEAKER_00:

um connie it's quite difficult now i would then say maybe the smarties actually for me

SPEAKER_01:

yeah

SPEAKER_00:

yeah i just i'm not sure

SPEAKER_01:

yeah that's fine

SPEAKER_00:

i guess if you're a smarties fan you might be a bit more

SPEAKER_01:

yeah

SPEAKER_00:

I would then say maybe the Reese's and it's not necessarily, it's twofold here. I have to admit, I'm not a huge peanut butter fan and I don't think the dark chocolate is very nice at all.

SPEAKER_01:

No, okay.

SPEAKER_00:

So that would be my third. Then I think I'd probably go for, I think the Aldi ones. Yeah. Yeah. Then I think, difficult. Then I'd think Lindt. Yeah. Then I'd say Ferrero Rocher.

SPEAKER_01:

Oh, then you'd go for the Cadbury's mini

SPEAKER_00:

eggs. Well, I love them. I think they're delicious. I don't think there's anything wrong with a Cadbury's mini egg. No. I think for me, I think it's also the flavour of Easter. The smell, like even just when you smell that packet, you know it's mini eggs. Okay. I just, I don't think any of these quite... hit the mark in terms well there

SPEAKER_01:

you are you had it from great taste judge charlie

SPEAKER_00:

wow

SPEAKER_01:

um the mini eggs still went out um

SPEAKER_00:

so in terms of them food for easter because we're planning that now we are so what what are our thoughts

SPEAKER_01:

well there's quite a few things i mean i mean you know lamb is the key thing it's a bit like christmas well i mean it's just it's kind of like that um Like Christmas, it's mainly turkey, though we don't eat turkey or goose, but turkey is the usual winner. And I think lamb, it comes out for Easter, of course, unless you're a vegetarian or

SPEAKER_00:

something. Well, yeah. I think the other thing is, it's obviously the timing of Easter, you know, spring lamb and that kind of thing. Don't think about little fluffy abs lambing around. But that is... That is farming.

SPEAKER_01:

I know. And by the way, because we've been discussing about having goat.

SPEAKER_00:

Oh, yeah. But that's sort of come.

SPEAKER_01:

Well, there's a farm nearby that's had some local goat. And we just thought it might be quite a nice thing to do. But I'm not sure we can get the cut we need.

SPEAKER_00:

But also this sort of dips into our like Greek Portuguese thing, doesn't it? Where they use a lot of goat meat. in their cooking, probably more than lamb. Or they use, maybe because goat is possibly cheaper there, they use that more regularly than lamb, which, as we know, actually is relatively expensive when we bought it in Greece. So I don't know if that's a thing. Did you think

SPEAKER_01:

that, Charlie? Sorry, just interrupt you, as I will. I'm just randomly spilling over. I did just Google Greece and Portugal, what their tradition is.

SPEAKER_00:

Oh, yeah.

SPEAKER_01:

And actually, it's lamb.

SPEAKER_00:

Yeah.

SPEAKER_01:

Maybe

SPEAKER_00:

it's high days and holidays, but yeah, that would be there.

SPEAKER_01:

I know. I mean, they do have a few other little things. I think the Greeks have some braided bread they make, which I thought, hmm, it looked a bit like your babka that you made the other day.

SPEAKER_00:

Well, it's probably, yeah.

SPEAKER_01:

Soravika or something

SPEAKER_00:

it was called.

SPEAKER_01:

And they paint eggs for Christmas red, which I think other countries do.

SPEAKER_00:

Do you know where that originates from?

SPEAKER_01:

I know.

SPEAKER_00:

Egg painting. Apparently, it was, and you know, obviously, the Agatha connection here, people beyond that. But apparently, it's in Mesopotamia it comes from. Oh,

SPEAKER_01:

really?

SPEAKER_00:

Which is sort of around Iraq today. But Mesopotamia, the early Christians only dyed their eggs.

SPEAKER_01:

Why? I

SPEAKER_00:

don't know. But I think, obviously, eggs comes from, obviously, a new life rebirth. That is kind of that religious thing starting again.

SPEAKER_01:

Not for throwing at each other.

SPEAKER_00:

No. But obviously we've done that, haven't we? I used to at school, you remember you decorate the egg and we had that playground and the steep driveway.

SPEAKER_01:

Oh, that's right.

SPEAKER_00:

And then we'd all stand there and roll the eggs down.

SPEAKER_01:

Egg rolling. Egg rolling. Yeah, I think that is

SPEAKER_00:

quite interesting. It was quite funny because you'd spend all afternoon decorating them and then smash them to pieces on a concrete driveway. But it was good fun. But just quickly on eggs, the other thing I was going to say was... Obviously, where they come from, obviously, was who I did. But do you know when the first chocolate egg was manufactured in Britain?

SPEAKER_01:

No, but was it Clarence?

SPEAKER_00:

Well, I don't know if it all sort of merged later, but no, I'm going to say no, because it's not.

SPEAKER_01:

Oh, I don't know then.

SPEAKER_00:

So it was Fry's, the makers of the Turkish Delight, obviously. I don't know if they're all now part of the one big group, I don't know. But it was 1873.

SPEAKER_01:

Really? The first

SPEAKER_00:

chocolate egg? Yeah.

SPEAKER_01:

So someone thought it'd be great for Easter to make eggs. For children, I guess. Yeah.

SPEAKER_00:

But what's quite interesting is it also the same website was telling me about this. Do you know, another quick question. Do you know how many are sold roughly? Oh. Each year in

SPEAKER_01:

Britain.

SPEAKER_00:

I don't know. It's not

SPEAKER_01:

the little

SPEAKER_00:

eggs, is it? I knew you were going to

SPEAKER_01:

ask that. I

SPEAKER_00:

don't know if packets of eggs would count.

SPEAKER_01:

So are you thinking about actually eggs in boxes? Yeah. Oh, not real eggs.

SPEAKER_00:

Yeah.

SPEAKER_01:

No, chocolate eggs.

SPEAKER_00:

Chocolate. I feel like I've got to check now. Well, it's

SPEAKER_01:

going to be hundreds of millions.

SPEAKER_00:

Quite. You're nearly there.

SPEAKER_01:

90 million.

SPEAKER_00:

It's 80 million eggs. I'm just having a quick look at it. I need to double check this. You know, chocolate egg, 80 million. So, I mean, we assume they're the ones in the boxes. Yes,

SPEAKER_01:

not the little ones.

SPEAKER_00:

Because otherwise you'd be counting a lot of eggs. Well, I was

SPEAKER_01:

thinking you could

SPEAKER_00:

at least double that. There's probably 30 in that. So, yeah. Anyway. But yeah, I thought that was just quite interesting. But obviously now it's become such a big thing. I

SPEAKER_01:

know. So we've got eggs. So let's just talk about eggs. So we talk about seasonal food. And I'm just thinking, because the lamb, and also I was thinking there's wild garlic this time of year.

SPEAKER_00:

Yeah, yummy. Isn't

SPEAKER_01:

there? Because I think we're Easter's later.

SPEAKER_00:

There's something nice about driving somewhere or anywhere and you get this sort of waft. of fresh, of wild garlic. Do you know what I mean?

SPEAKER_01:

Yeah, no, it's lovely.

SPEAKER_00:

But it kind of comes upon you. It's quite weird. And you can just be driving around and you're like, oh, blimey, that's quite pungent.

SPEAKER_01:

I know. Or just walking in the woods. It's just wonderful. And this time of year now, we've got bluebells. We've got colour. Do

SPEAKER_00:

you remember that year? And then you've got the

SPEAKER_01:

white.

SPEAKER_00:

Do you remember that year we were going to pick wild garlic and then every time we saw it, we couldn't pull in and it all got a bit hairy.

SPEAKER_01:

Well, I do have a little bit there in a jug that someone's given me.

SPEAKER_00:

Well, it's quite, it's a much smoother taste.

SPEAKER_01:

Yeah.

SPEAKER_00:

It doesn't have the acrid.

SPEAKER_01:

No, it's greener.

SPEAKER_00:

Yeah. But what I mean is that you had that lovely sort of garlic warmth and smell.

SPEAKER_01:

Yeah.

SPEAKER_00:

But it's not as like a strong hit as bold garlic.

SPEAKER_01:

No.

SPEAKER_00:

But it's delicious.

SPEAKER_01:

Well, I'm just going to jump the gun on something that I saw on social media the other day. I'd like to just shout out to Gil Mellor. And he was beautiful. demonstrating his uh wild garlic and cheddar souffle

SPEAKER_00:

oh yum

SPEAKER_01:

and it just brings me on again Charlie about eggs that this is eggs as in not chocolate eggs but um because we were thinking about eggs as a whole weren't we and then recipes and I was just thinking this was such a great recipe because I was thinking um it uses obviously both the whites and the yolks

SPEAKER_00:

um

SPEAKER_01:

For a really lovely, light, but yummy, flavoursome meal.

SPEAKER_00:

Because actually there's nothing, I have to be honest, it's one of those things that can be a bit frustrating when doing a recipe or a menu is something calls for like six egg whites.

SPEAKER_01:

Yeah.

SPEAKER_00:

And then you're like, oh, what am I going to do, six egg yolks?

SPEAKER_01:

Well, that means you've got to make custard or

SPEAKER_00:

something. No. And it's fine if it's the other way around because obviously you can freeze an egg white, but you can't freeze an egg yolk.

SPEAKER_01:

No.

SPEAKER_00:

So... That's only one of my, so that's good that that recipe does use up both. Because the other one we've done, did we do it this Christmas or last Christmas? I can't remember. I say this Christmas, but you know what I mean. Yeah, yeah, yeah. Those lemon souffles that Delia does. Lemon curd. But obviously you use the egg yolk.

SPEAKER_01:

To make

SPEAKER_00:

the curd. The curd. So you don't waste, do you know what I mean? That I quite like.

SPEAKER_01:

Yeah, and there's another recipe I found, which I have cooked. Sorry, I haven't done the Gilmela recipe. souffle and I'd like to try that so I have got that recipe to try but one I have done and it's another great one and it's a Valentina Harris great Italian cook absolutely lovely and um She does a soffiata alla Trentino, which is basically a meringue trifle.

SPEAKER_00:

And

SPEAKER_01:

you kind of use, obviously you have like boudoir biscuits instead of your sponge. But again, you make the custard with the egg yolks and then you make meringue. And then there's

SPEAKER_00:

a little bit of... So you use the egg whites as well, is what I mean. Yeah, sorry. You make

SPEAKER_01:

the, yeah, with the egg whites. And then you, interestingly, Charlie, in the meringue, you add a little bit of sweet vermouth, Italian vermouth. And you sprinkle amaretti biscuits

SPEAKER_00:

oh nice so

SPEAKER_01:

when you layer it

SPEAKER_00:

so you get that like crunch

SPEAKER_01:

this is what's great about this recipe so you basically layer your

SPEAKER_00:

custard then

SPEAKER_01:

you put your meringue and then you put more custard on top right then you sprinkle amaretti biscuits and you bake it in the oven what happens is the meringue pushes

SPEAKER_00:

oh so you get like a

SPEAKER_01:

rise it rises with that little layer of custard which obviously melts again because you have to make the custard relatively thick you know what i mean

SPEAKER_00:

not overly running yeah

SPEAKER_01:

so it's quite delicate but it is amazing when it rises

SPEAKER_00:

oh

SPEAKER_01:

but again you're

SPEAKER_00:

gonna you're gonna knock one of those up on easter this

SPEAKER_01:

is you've got quite

SPEAKER_00:

a lot i keep saying christmas i did it earlier on the phone i said to the lady i said i was booking an appointment i said oh can i get in before christmas she said beg your pardon i meant i meant easter i meant easter i don't know what's wrong with me

SPEAKER_01:

You always think of trifles as a Christmas thing. Yeah, but I've been saying it. But actually, I've noticed that they're selling them in the shops and people have been talking about trifles for

SPEAKER_00:

Easter.

UNKNOWN:

Oh.

SPEAKER_01:

Because it's just quite a light, it's creamy, I know, but it can be quite light. Well,

SPEAKER_00:

I suppose it does use egg in the custard. Yeah. Which we've just been talking about. Yeah.

SPEAKER_01:

So just a couple of different recipes. No, no. Eggs, eggs, eggs.

SPEAKER_00:

Well, I'm going to, I'm probably going to do some hot cross buns this year.

SPEAKER_01:

But how did you do them last year?

SPEAKER_00:

No, I did a hot cross bun bun. of course so i'm gonna i think i'm gonna go back to sort of dish but um obviously it is a semi-enriched dough we've talked about enriched doughs before um but it is you treat it a bit like um what i did for mother's day i'm trying to wrap my brains what i actually did now that other the babka the babka it's an enriched dough and obviously but you treat it like more like a bread so you do have proving and all that even though it's a pudding or sweet, I guess. But what I do normally go to, good old Delia's, because they just work.

SPEAKER_01:

And what does she just put? Is it just straight

SPEAKER_00:

forward fruit? She's dried fruit and candied peel, but we're not huge fans of candied peel. But what I have done... Can you do

SPEAKER_01:

zest?

SPEAKER_00:

Well, yeah, I mean, I do do zest, but, well, you could do, but the other thing I do is, it's a bit like my Christmas cake, and I would say this to anyone... If you've got the kind of basis for your hot cross bun, as in the dough, the weights of the dried foods, it doesn't have to be those dried foods that have been stipulated in the recipe. As long as the weight is similar. So you could put in dried cranberries in your hot cross buns. You could put in... I don't know, chopped up days. Anything that, as long as the weights are similar, and I'm saying similar because if it's 150 grams in the recipe and you put in 160, it's not going to make a huge difference, if any,

SPEAKER_01:

at all. No, no.

SPEAKER_00:

But that's why in the shops, I mean, I'm not sure I'm a I'm a bit of a purist when it comes to hot cross buns. I do like what I would call the dried fruits, but I know that places like M&S are now doing, you know, salted caramel.

SPEAKER_01:

Oh, and lemon curd.

SPEAKER_00:

So I'm not sure. I'm sure they're delish, but maybe next Easter after hot cross buns.

SPEAKER_01:

I know. The only thing I'm going to say is I have seen all these different flavours, but to me, a hot cross bun is like a toasted tea cake. Yeah. But it's more bready, but it's delicious. You have it warm. you know out of the oven with some lovely butter on it or you know you can add something savoury like some cheese we know people like cheese with their sweet and you've got that element of bread and the softness of the fruit but you've then got that lovely butter and for me does it You know, and there are spices in there. You start having salty caramel. It all just feels a bit too sickly. Yeah, very sugary.

SPEAKER_00:

A bit like some of these mini eggs. It's certainly going to remember

SPEAKER_01:

these. I suppose what we've got to remember is in days gone by, people would have been fasting for Lent.

SPEAKER_00:

And so you're absolutely

SPEAKER_01:

gasping for something sugary. But in these days.

SPEAKER_00:

But also sugar as well was very expensive.

SPEAKER_01:

Yeah.

SPEAKER_00:

I've been. But yeah, I'm going to try and do the hot cross buns.

SPEAKER_01:

It's like the end of the film, Chocolat. Oh, yeah. Joanna Harris' book in the film, where he goes completely bonkers because he's been eating lettuce. He's making all these wonderful chocolates and he breaks into the window.

SPEAKER_00:

He

SPEAKER_01:

literally gets drunk on chocolate.

SPEAKER_00:

Sugar high. It

SPEAKER_01:

is a really good one.

SPEAKER_00:

But yeah, and then the other thing, obviously, I mean, we've touched on it already, is the sort of lamb element. Oh, yeah. Obviously... We've talked about goat and things like that, but possibly we will be doing lamb. We've got a leg of lamb.

SPEAKER_01:

Okay. But you want to do it Greek style? Are you going to do it Greek

SPEAKER_00:

style? Well, I don't know why. So there's two ways. I think lamb can be, and it is inherently fatty, isn't it? Yeah. And I think that is what puts it, because lamb is quite polarizing. Quite a lot of people won't eat lamb. And I think it's because of the kind of slightly... sinewy, rubbery fat you can get

SPEAKER_01:

in it. Yeah, but also it's a very distinctive flavor.

SPEAKER_00:

Yeah. Again, yeah, but that's what I mean. But I think it is just different from other proteins.

SPEAKER_01:

Yeah.

SPEAKER_00:

But the two ways we've done it, we have actually been lucky enough. I think one Easter we had decent weather and we did a butterfly, a leg of lamb. Do you remember?

SPEAKER_01:

Yeah, I love

SPEAKER_00:

that. And I think I just rubbed some olive oil, crushed garlic, probably some rosemary in it. And then literally left that sort of an hour in the fridge and then put it on the barbecue. And obviously what that does is it renders all the fat down. So you don't have that fat. But you can obviously then still cook it quite pink. The other way, obviously we did it in Greece, but we've done it at home as well, is obviously the slow and slow

SPEAKER_01:

way,

SPEAKER_00:

which is the Greek way. Yeah, which is lovely. But I think again... Because you

SPEAKER_01:

have vegetables though, and that helps absorb all the flavours, doesn't

SPEAKER_00:

it? But going back to the hot cross bun thing... For me, what I like about it is it's, yes, obviously the timings and stuff, but, you know, you're sort of looking at sort of three to five hours, I guess, keeping an eye on it. But it's very vague. Lots of recipes are very different. And some use shoulder of lamb, some use a leg of lamb. For kleftiko, this is the Greek recipe. But what I quite like is it's then quite relaxed in what goes underneath. So, yes, you can put potatoes and lemon and all that standard. But you could put, I think when we were away, we put peppers. Should we put courgettes or something underneath?

SPEAKER_01:

Carrot.

SPEAKER_00:

Carrot. Random.

SPEAKER_01:

We were a bit carrot. Because we went to that wonderful market and you said we could have some carrots.

SPEAKER_00:

Well, because I think there was quite a lot of carrots.

SPEAKER_01:

And also carrots really hold flavour and their consistency

SPEAKER_00:

when you cook slowly. Yeah, maybe. Sorry, courgette. I think I did the courgette fritters. But I think it's just a really nice way of cooking it because then all the flavour renders into what's underneath. I

SPEAKER_01:

agree. And the potato really

SPEAKER_00:

absorbs it. It will probably be one of those ingredients. me the butterflied but obviously the weather unfortunately doesn't look brilliant but we probably will do some sort of

SPEAKER_01:

well i just wanted to share and give a quick shout out oh yeah this is me um the two it is an otolenghi recipe and it's one i've done numerous times you can do it with a leg of lamb and you probably remember this charlie and i've done it for dinner parties where you can use like rump pieces of rump of lamb oh yeah so you can use it But the whole point is the marinade. And the marinade is wonderful because it's got mint in it. But it's got things like coriander, parsley. It's got a nice lot of herbs, but chilies.

SPEAKER_00:

It's got a bit of spice. Yeah.

SPEAKER_01:

But it's got honey, red wine vinegar, and it's got soy sauce.

SPEAKER_00:

Nice.

SPEAKER_01:

It's just wonderful kind of mixture of sweet and sour. Anyway. You marinate whatever piece of lamb you've got because what happens is when you finish marinating it, you then cook that piece of lamb, whatever works best for you, be it a leg, you could roast it, barbecue it. If it's a loin, obviously you would sear it, pop it in the oven. It could even be rack of lamb or whatever.

SPEAKER_00:

Sounds delicious.

SPEAKER_01:

But do you know what I love about this? You have quite a lot of marinade left over and what you do is you heat up the marinade.

SPEAKER_00:

Oh, so you don't waste it.

SPEAKER_01:

You don't waste it and that becomes your sauce. which is absolutely delicious.

SPEAKER_00:

And this goes back to using all the ingredients. All the ingredients. We were saying about the egg thing. like using the egg whites and the yolks.

SPEAKER_01:

Yeah. Do

SPEAKER_00:

you know what I mean? I like that because it feels 360. Yeah. You're not spinning it. So

SPEAKER_01:

often, I mean, with certain recipes, and obviously I do absolutely appreciate it, if you are marinating chicken or meat or anything like that, and it is a yogurt-based marinade, then you will not be using that, okay? No. So, but this one, of course, isn't, and you are then heating it. Yummy.

SPEAKER_00:

Which is, I just

SPEAKER_01:

think that is a great one.

SPEAKER_00:

And the flavours sound, and mint, obviously, we love I mean it's great with lamb

SPEAKER_01:

so that's a great Ottolenghi one and that was actually in his very first book

SPEAKER_00:

going back to the old ones that's good

SPEAKER_01:

yeah well sometimes the old ones are the best ones aren't they well yeah they've always

SPEAKER_00:

said that obviously because it is Easter probably we'll do some sort of pudding slash cake

SPEAKER_01:

Oh, yes.

SPEAKER_00:

So we've been looking at a few. You've done quite a lot of research on this, but we've

SPEAKER_01:

picked one

SPEAKER_00:

out. Diana Henry's sounds delicious, I have to say. So I think we will give this one a whirl. But it's pistachio, lemon and ricotta cake. But there's no flour. No flour. It's flourless. And it's got olive oil. Obviously, the bulk of it is the pistachio or pistachio. almonds and then you've got the olive oil and egg so it's actually quite a that reminds me of sort of Portuguese cakes where you whisk the sort of olive oil and the egg together to give the rice which will be I'm sure will be delicious and it's got a very

SPEAKER_01:

it does have eight eggs in it

SPEAKER_00:

it does have eight if you do the big one but it does sound delicious so we'll probably give that a while so we'll try and do some photos of

SPEAKER_01:

that that does sound absolutely delicious very inspirational

SPEAKER_00:

I think we've covered off quite a lot there for Easter Oh, wow.

SPEAKER_01:

Eggs, chocolate eggs.

SPEAKER_00:

Eating.

SPEAKER_01:

What's your tummy like now?

SPEAKER_00:

Oh, gosh. All those eggs. She's definitely had enough sugar. They're definitely very sugary.

SPEAKER_01:

Do you know what I love, though? I just wanted to touch base. I... Charlie, have you seen that I've done the Easter tree? Yeah, it looks great. Have you seen all your little, don't

SPEAKER_00:

you

SPEAKER_01:

remember? Fimo. Little Fimo. It was clay. It was like clay that you used to buy. It was from Switzerland or something. And

SPEAKER_00:

you

SPEAKER_01:

baked it. And then you baked it in the oven.

SPEAKER_00:

And it went hard.

SPEAKER_01:

And we obviously had a year where we made lots of little eggs.

SPEAKER_00:

Because we've got some, we had little Father Christmas for the Christmas tree, but I think his leg fell off or something.

SPEAKER_01:

I know, we did make a few things for Christmas, but for some reason we made a lot of eggs. I think the eggs were easier to do. when you were little, you got carried away. So we've got all sorts of... But I absolutely adore doing that Easter tree.

SPEAKER_00:

No, it's very... No, it looks good. It looks good.

SPEAKER_01:

I know. There is something nice and spring-like, isn't

SPEAKER_00:

there? So spring-like. Well, I think, yeah, this is definitely... It feels we've had good weather and now we're sort of, hopefully... The things are sort of blooming, though, yeah, it's a bit greater today. So we feel like hopefully we've brightened your day up. That's the main thing. Well, there's

SPEAKER_01:

always eating chocolate.

SPEAKER_00:

If worse comes to worse.

SPEAKER_01:

Yeah, and a bit of baking that can cheer us

SPEAKER_00:

up. Yeah, exactly.

SPEAKER_01:

Yeah, get baking.

SPEAKER_00:

But as always, thank you very much for listening. Obviously, thank you for bearing with us through our first series. Can't believe it's 12 episodes. We will be doing a bit of brainstorming over a martini or a glass of wine to see what the next series looks like. But yeah, we really appreciate, you know, the feedback we've had from friends and family and anyone else that wants to message in. We've got listeners from all over the world. Did you know that?

SPEAKER_01:

Oh, yes. I've

SPEAKER_00:

got some from Asia. Hong Kong. listening in which is fantastic so thank you for that we hope that our even in Hong Kong our hot cross buns are relevant and maybe the you can't buy your Cadbury's mini eggs but I'm sure you have something you can nibble on some chocolate so yes as always please follow us on Instagram and TikTok we will try and do some posts and bits and bobs for over Easter we

SPEAKER_01:

are at relish lifestyle

SPEAKER_00:

yeah we are and we are on obviously this podcast is on Spotify and apple podcast it seems to be the two main ones but we are actually pretty omnipotent we're across

SPEAKER_01:

all the major

SPEAKER_00:

platforms all the major platforms so you can find us wherever you are and again reddish lifestyle podcast um which only leaves us to say keep relishing life so