Drinking on dates is fucking stupid because drinking really reduces your judgment of character. You're much more likely to shag someone you're not interested in. When I think of dates that I'd been on in the last year or so, none of them have included alcohol. Back in the day, it was completely different, and I kind of needed that to ease the anxiety almost. When you meet someone in person, you can tell whether you like their energy or their charisma or how they come across and it's so different. Lucy Lord is a two-time Sunday Times best-selling author and recipe creator known for her simple made special approach to cooking. Lucy Lord, why is the problem with air friars? The biggest thing I think is the ritual. We live in a world where convenience is kinged. You can now get your shopping from down the road.

You can get it delivered to your door.

To speed up time, that's great, but it's in the actual ritual that we're missing out on. Often it's one of the only moments in the day where we're actually stopping and doing something for ourselves. I guarantee there are people out there. They would look to a peptide stack rather than their nutrition. older we get the more we realize that those foundational things are.

So this very moment here that I could have got thousands of pounds to sit here and promote a greens powder that doesn't do anything. But instead, I decided to pay for every aspect of this podcast myself and just ask you that if we're in the UK, USA, UAE, to please try and get a can of Newtonic.

Australia, we're coming incredibly soon. We're in the manufacturing process. And for any of you that can, please do try our Newtonic creatine sticks. They are the shit. You can head to Newtonic.com to see what's available to you. And I will let you now get back to the episode. Lucy Lord, what is the problem with air fryars? The problem with air friars is not so much the

air friars themselves, but the underutilisation of people having them. So 70% of UK, or just over

70% of UK households have an air friar, but the problem is that we tend to just use it for two

things, which is nuggets or fish fingers and chips.

So I think it's the underutilisation of them.

Are we looking at this as an efficiency problem, as in people have a very small, quick oven

that they could use, or a creativity problem, that there's a wide variation of snacks and meals that people can cook with

them, or a mixture of both? A mixture of both, probably. I think for most people, they sit on the

kitchen counter taking up space, not the most aesthetic thing in the kitchen, and they're only

using them for a handful of things. Whereas the reason I wrote the book is because I wanted people to know an

experience that you can use. It's one of the most versatile tools that we have in the kitchen,

and you can use it for so much more than what we're using it for at the moment, which is predominantly

just beige food or reheating like leftovers and things like that. I know that a lot of people

at the moment can think, oh, no, and I'm holding it in front of me for those watching it on video. We've got your new cookbook here, Love Your Air Frye. Some people are going to look at this and go, oh, not another recipe book. But here's the thing. At the moment, we have this massive optimization scene happening. We've got peptides. We've got, you know, everything under the sun,

people trying to look better, feel better, whatever. People have forgotten, really, that eating

and eating better and a more, you know, varied nutritional diet is probably the lowest hanging

fruit to look in and feeling better. Was that a big part of the book process too?

Yeah, massively.

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