Recording now.

Boniorno.

Oh, Italian.

Oh my God, you eat him.

Nope, I promise I was, but I'm not anymore.

I don't think.

We've got some good food tonight.

What, in the fridge you mean that you've got and acquired? We've summoned some good food tonight. What, in the fridge, you mean that you've got and acquired?

We've summoned.

Yeah.

Some good food.

You've got anchovies from March of Spencer's.

I've got fishy stuff, smoked mackerel.

Oh, yeah.

We've got salad, we've got avocados, tomatoes.

I told people this one.

My new favourite breakfast, maybe I mentioned it, the macral filler with a couple of poached eggs on it. Oh man. Olive oil. Protein-tastic. Mmm, a bit of olive oil on there. And I mean, I like a little splash of vinegar, balsamic vinegar or something like that on there as well. It's not for everybody that, but the fish and the vinegar thing is like twangfish and vinegar. Oh, bloody hell. It's magic. Yes. Let me tell you. Hello, everybody. Hello. Apologies for last week's episode. We already explained on Instagrams that we were just mega busy. It was hard just to try and find the time last week, wasn't it?

Yes, and even hard to just try and find the time to think of the things that we needed to talk about.

I mean, it's been, it's been wild.

It's been a wild ride.

Yeah.

We had a lovely weekend, though, so there's a few things to tell about there. Yes. We had our friends Joel Hannah, Joel and Hannah over on Friday, which is Joel Domit and his lovely wife, Hannah Cooper. And they are just the nicest people. Oh, it was so nice, wasn't it? We've known them like for about six years now because the mass singer's been going must be six years

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