Hello Egg Chasers, this is the Egg Chasers rugby podcast, the podcast about rugby that

doesn't take itself all the games to you seriously. And with our first post Christmas

pod, following the games in the Gallagher Premiership, following some other big stories that

are going on just now. I'm Tim in the rugby dungeon with JB. Hello Tim. I'm with Phil.

Hello Tim. And firstly, we hope you had a lovely festive period with your family. How

was yours? Guys, lovely. I did a rugby. As I've documented before on the pod, I made

god knows, I must have made pasta with about 3,000 calories per dish. Oh, no, you're talking

oil butter. Yeah. And on Christmas Eve, oil, butter, parmesan, the only non-fatty

carbine ingredients that went into it were parsley and garlic. That's one of your favour

day, right? Exactly right. If you get enough parsley, the amount of garlic in that I could

have exceeded my favour day. Can I show you the river beef that I bought from the

butchers? Oh, wow. Look at the ageing. Oh, the bark, they call that, Phil. Oh, bark.

Beautiful. That means flavour. Oh, yeah. How did that turn out? Oh, incredible. I just

heard it. Well, it turned out like that. A little mustard rub. A little mustard flour rub.

Did you have a little crisis on Christmas Eve? You know, it wasn't sharp enough and you

might need some nipdons of being cute to get a wet stone. I had that. Well, you're not

far off. That was the ham on Christmas Eve. Oh, that was the ham on Christmas Eve. Oh,

nice. Awesome. Oh, something really charming with the butchers. Well, you've been charming

with the butchers for a long time. You used to have a regular feature on my radio show.

Yeah. Which is quite handy because every Christmas Eve, basically, I go to the back door

to pick up my meat. I don't have to queue with the riffraff. I remember you telling me

there. It worked so well having that feature with the butchers, you were thinking of having

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