Hello. We recorded this episode of Table Talk a little earlier in the year, before the current situation with COVID-19 had arisen.

So if you hear a conversation about restaurants and dinner parties with no mention of social distancing or isolation, that's why.

We hope you enjoy the podcast.

Hello and welcome to Table Talk. I'm Olivia Potts and I'm Laura Prendergast. Today we are delighted to be joined by Ryan Riley. Ryan is a food writer and stylist and founder

of Life Kitchen which offers free UK-wide cookery classes for people living with cancer. He's written a book of the same name in which he shares innovative recipes that bring the

pleasure of eating back to people living with cancer.

Ryan, welcome to Table Talk.

Thanks for having me.

Ryan, we'll start where we always start on this podcast.

Tell us about your earliest memories of food when you're a child.

They weren't glamorous.

It was mostly birds eye, like waffles, potato waffles. And like

five or six dishes that my mother would make, like classics, Northern Classics, proper Northern

Classics. Proper Northern Classics, like mince and dumplings. Yeah, Panhaggety.

Well, you called it Panagalli, so you're wrong with that name. And that's okay.

Because that's the Sondland version, isn't it? It's the better version, I'm just saying. So it was always about that. It was always those real simple foods.

And still one of my favorite things,

eat is a track of material,

because it's just like simplicity.

It's like perfection, really, I think.

In food, and I think those sorts of things

that when I was a child really have influenced

...