Ramy Youssef

0:03Hello and welcome to Table Manners. I'm Jessie Ware and I'm here with my mum and we've got something to tell you. Jessie, this is a very big week and I'm so excited. Why are you so excited, Mum? I don't think you know how proud I am of you. Yes. Always. Yes. The album, Friday. My fifth studio record is out this Friday. I want everybody to go and listen to your album and I'm sure everyone's going to go out and buy it because it's so fabulous, darling. Thank you. I love all of the songs, Pearl's being one of my favourite obviously, and I do like Begin Again, but every single song on that is a banger.

0:42Oh, thanks mum. Yeah, I'm very proud of it. Oh, killer, no filler. Oh, there she is with the advert. Thanks mum. I'd love you to let me know what you think. I'm in charge of the cooking this morning. How are you mum? I'm fine darling. It's an early start, but it's going to be worth it. It is. We have Rami Youssef on the podcast today. um Rami and I met I think maybe five years ago um in Cannes touching the palm door no mum we were on a panel um we made friends and he was really maybe he wasn't on the panel but anyway it was like Samira Wiley me Miguel Rami and Kerry Washington was in the audience and we both bonded over our love for Kerry Washington and scandal and we kind of spent this few days together just making friends going to killers concerts it's kind of mad Cannes because loads of stuff's happening and it was quite good fun and a big old schmooze but Rami was a friend that I made we've kept in touch we've barely been able to see each other since that trip but all of a sudden he is over in the UK we've met up we've had a lovely breakfast together I've made him some food reservations and I've managed to get him to come and do the podcast and he requested an early morning which is absolutely fine by me so I'm on breakfast duty I've made well actually I haven't made my lovely yoga teacher Helen Russell Clark who actually was the person that we should all be thankful for because she's the one that told me about the Alison Roman cookbook has baked a fresh loaf um so we have sourdough fresh loaf it's still warm it's on a wire rack now and I've deep fried in butter browned butter some sage leaves and I'm going to do some fried eggs within that kind of sage leaf butter so the sage leaves are on like some kitchen roll and they're crisping they're staying crispy are they purple sage leaves yes yeah why i thought notice they weren't green they were purple yes um and then i've done a plum compote with lapsang sushion so what you do is you cook the plums in lemon sugar and water and bags of lapsang sushion sadly one of the bags broke so I've been sifting out tea granules for the last hour, but it still adds a certain smokiness.

2:59Je ne sais quoi. Yeah, so we're doing that with a homemade granola, which my husband's tried to get through before we've even started, and some yogurt. So there's a bit of sweet. And your brother's now helped him. Oh, yeah, and also for the fried eggs and sage, I did some pickled chilies to pump it up, which I know you won't have, but I quite like the look of. And it's so easy. And actually, I'm going to add some more chilies because I didn't have enough in there. So now I'm going to just keep on adding because I've got the pickle juice there. So yeah, we're having that. Rami has a show that's three seasons in.

3:30It's called Rami. It's, I guess, inspired by his life as an observant Muslim coming from his Egyptian family, living in New Jersey, growing up. It's really funny. It's incredibly endearing and beautiful. And it's kind of provocative too. It's brilliant. He won a Golden Globe for it. He's been up for Emmys. I also went to see his stand-up show, which was a fundraiser for Turkey and Syria, Earthquake Relief. And it was... Was it funny? It was really funny. And you know that awkward thing where you're like, I really hope you are funny. It was funny. Rami Youssef coming up on Table Month.

4:17Rami Youssef is here, about to meet my mother. This feels quite important. I don't know. Why? I don't know because I love Rami so much and I do like you. And I feel like I'm interested to see how this is going to go. You know, Rami... I know this is a podcast, but I really like how you smell. Oh, do you? Yeah. What have you got? I don't know. Is this nice... It's Chanel called Gabrielle. I love Chanel Gabrielle. Gabrielle? Yeah, it's a new one. You're on the new Chanel. Yeah. It's a new Chanel that's... I don't know. How do you hear about a new Chanel? I don't know how I came across it. You've schlepped all the way from West London.

4:53God, it must have taken them an hour and a half. You've been here, there and everywhere on this London adventure. Yeah. I didn't even know that I was going to be in London. And then now I've been here for like weeks. And how is it feeling? I love it. I got him a table at Sessions. Did you enjoy it? Yes. Sessions was amazing. That was a really good meal. Oh, yeah. Sorry. No, we need to go. Moscow. You haven't taken your mom? I tried to, but... No, you never tried, darling. I don't remember the time when someone had COVID. What happens is, because we do a food podcast, we get freebies, but she always takes her husband.

5:24Do you feel taken for granted? Yeah, a little. Yeah. I'm just putting it out there. You're doing fine, Lenny. Let's talk about you. Let's talk about why you're in London. Are you allowed to talk about where you've just been? Well, so I'm working on a project without even giving everything, but it involves food. And I went to kind of go study some of the restaurants in Copenhagen, which was really fun. Can you talk about which? I will. Yeah. I mean, I got to stage at a few spots and went to a bakery for a couple of days, which was really great. It's like 4 a.m. filling donuts. Very meditative. It's like a donut filling machine.

6:00Oh, it's nice that, isn't it? Oh, it's so nice. Do you think you like it because you're a man that ejaculates? Oh, my God. No. Jesus Christ. Who are you? Catherine Ryan. You're like that. No. Mom. Good God. No, it's like doing a spot. But he's been here five minutes. It's half past nine in the morning. You're talking about ejaculation. Jesus. I don't, I mean. Oh, my God. He didn't even flinch. Yeah, this is totally up my alley. I mean, I don't think, yeah, there's, just like as a man and subject-wise, I think it comes up in a lot of my work. I'll never eat a donut again with those associations.

6:40How did you think it happened? What? The donut. We filled them once ourselves. We had little squirty things. I'm not telling you that. Anyway, carry on. Okay, this is like someone finding out how kids are made. Okay. What happened? How, um, what was the filling, Rami? Cream. I love that creamy filling. Yeah. Yeah. I got to. Sorry. Carry on. I got to make the filling and then I got to fill it. I ruined it. I'm so sorry. It's all over. Yeah. It's all over. So you went to a bakery. Can you, can you name check the bakery? Oh, Heart Bakery. It's amazing in Copenhagen. Yeah, it's really, really great.

7:22And everything they do is so thoughtful and detailed. I don't know. There's something about really seeing how much people think about making a pastry. It's so amazing. There's so much detail, and it's really artistic, too. And then the whole thing is the way you've got to run a team there. I think I might have told you about this, but I was really amazed by how fast time goes. I worked a little bit of a food job. I was at Panera Bread in the States. I made sandwiches for like three months. Why only for three months? I left. It was an abrupt departure. Yeah, I was done there. And then I went and I started working.

8:01This was in high school. I started working at a pharmacy in town. And I would like deliver medicine to old people, which is like not a good job. Where were you living at the time? New York? New Jersey. New Jersey. But it would be like, it was like the weirdest job. they were like you're just gonna be like you deliver these four medications i was like that's what i'm doing the whole shift and then i didn't realize like you bring it to someone's house who like hasn't seen someone all day and then you like they're like hey can you come in and fix this light you know and then you're like going around and yeah and then you don't they don't have the light bulb and then and it's not sweet by the way this isn't like a an altruistic like oh no no no i mean they're like mean yeah yeah like none of it was yeah yeah yeah it's like oh no it's not wholesome it's like old people in jersey and they're like god you're a kid and they like can't pronounce your name and they're like get in there kid you know it's like that kind of like kind of like dr quinn medicine woman going in no no that's why i'm making sure to like undercut this properly like it's not sweet and then i would spend hours just like randomly like not doing my job i would just drive the delivery car around anyway so i hadn't worked in food for a while what i realized just by like being in kitchens for a few days i was just really impressed by how fast time goes you know it's like you get there whatever early even 4 a.m and then all of a sudden you're like wait it's 10 a.m like like it's just like that just from filling donuts and putting icing and doing this and doing that all of a sudden six hours have gone by and you feel really accomplished because there's like all these like towers of sweets and and you've done stuff and it's it's it's kind of amazing actually i think cooking is like that yeah i can never really but i never really can plan how long something's going to take me yeah and i always think i've got more time than i have time runs really quickly when you're cooking yeah i you watch any cooking programs they're not that you they're always trying to catch up having prepared and so speaking of baking my lovely yoga teacher helen russell clark she really wants me to go to a garage night tomorrow that's why i think she's done this for me but she what is that garage is a genre of music Ah, okay, cool.

10:05Nice. And it's like dance music. Nice, thanks. And it's very UK. And so she brought over a fresh loaf. She made it. Wow. She made it, still warm, fresh out of the oven. Oh, my God. Yeah. Oh, my God. She's doing a master's in psychology. Oh, no. And she finds that if she goes and bakes a bread, it's like a brilliant distraction where she kind of has time. And anyway, I feel like I need to maybe get that starting again. I clean the house. Yeah, I'm not doing that. I thought that wouldn't be your distraction. Absolutely not. I'll eat. I'll bake. Okay. Anyway, so can you talk about the other place that you went to?

10:40I did go to Noma, which was amazing. Was it a very memorable meal? It was amazing. I mean, they had this like deer heart that was like the best piece of steak you've ever had. Really? It was so good. Yeah, it was really, really good. Did they let you choose what you ate or they just give it to you? No, they just, they have their course. They have their menu. They have what they've done. You can say if you have allergies, that's the only way they'll swap something. But do you eat everything? Because do you eat pork? I don't eat pork. No. They didn't have pork, though, because it was all from the deer.

11:10That was kind of what they were making food with. Bambi. Oh, stop it, mum. Do you eat lamb? So what are you talking about? I don't think I could eat deer. You absolutely could. You are a liar. Can you just not eat any food that's been made into a Disney character? Probably. That's it. Yeah, that's the... That's the key. No Disney characters. That's also a lie. So I wouldn't eat elephant. Dumbo. How kind of you. There's no cow Disney characters. You're right. Yeah. Maybe they know. They might have written one and then it got shut down by the meat industry. It might have been like, this is too much.

11:47Anyway, everyone says that deer venison is really good for you. I mean, it's very tasty. So deer heart was the memorable dish. Yeah, deer heart was the memorable dish. Yeah, it was amazing. So we can't talk anymore about what program you are doing. but trust it is very exciting yeah yeah it's really so but you came over here it was very romantic Rami we spent valentine's morning together you flew in so that we could hang out and have breakfast didn't have anyone better to spend it she absolutely does she's coming over soon I can't wait to meet her but have you got children no should I no I don't know how old you are um i'm i'm turning 32 oh you're a baby boy you can wait a bit how old was sam when you had your first 31 when we had the first one yeah yeah but stuff gets really tiring so yeah i i'd wait hang on a bit hang on yeah hang on a minute yeah um so um so dima's coming over hopefully yeah she's here oh she's why didn't you invite her she had plans i was like come with me to thing she's like i'm going to see oh i'm gutted yeah i know i know i think she's lying i don't know it was kind of wild yeah i need to apologize for spending valentine's with me robbie no i think she didn't want to wake up early fair enough and then she's like i'm going to this thing i was like all right whatever go for it oh we well hopefully but yeah yeah you got to see her before so so so you're here you've been a kind of air b &b hopping yeah you were in marilabone first yeah where did you eat did you eat anywhere good i uh i really like it over there um i ate at uh jaconi did you like it i loved it i loved it it was so good who's the no i didn't no i'm so glad you liked it i loved it i ate there um i ate at hoppers love hoppers hoppers is great so good like i might even go again before i leave it really is the one in king's cross that you went to i actually went to one in uh marlapone okay yeah and now you're in west london yeah we're how are you finding the food there whereabouts are you now i actually i actually think we're in notting hill notting hill yeah that's hardly west london we'd still call that central west central yeah i think i'm just notting hill's gorgeous yeah i feel like all my friends who live here though i'll be like oh i was in marlapone and then i'm in notting hill whatever and they just look at me like i'm a fucking tourist they're just like oh yeah you're doing it the most gorgeous places to be everyone i know is in like east london and they're like oh yeah enjoy notting hill fucking buy a julia roberts tote bag you know and then you know and then we're walking and it's beautiful it's gorgeous yeah it's not good i like being a sellout you walk i love it yeah it's just beautiful like i think being in notting hill is like being in the west village or yeah okay cool all right kind of more glamorous.

14:36I think it's more glamorous. It's more elegant. I think the houses are very elegant. West Village is pretty elegant. You think? I think so. And Marylebone's like being in Tribeca, I guess. Maybe? I'm making a sense. Oh, is that what it is? I feel like maybe. It's prettier than Tribeca. Chelsea. Maybe Chelsea? Chelsea's not that pretty. The thing is New York, like the West Village is kind of the nice area in Manhattan. And then Brooklyn's really nice. And you're in Brooklyn. Yeah, I'm in Brooklyn. Yeah, yeah. But I think that I can't find all the comps when I'm in London. Like, I don't know where we are right now like i don't understand what you're in dirty south no one does people come this way to go to france this is the equivalent of being in brooklyn i would say if east london is another equivalent of brooklyn but this is the other like brooklyn it's like i think this is like i just i didn't know if this was new jersey that's what i was no i i i grew up in new jersey I grew up in New Jersey.

15:29Oh, yeah, we're in Hoboken. Yeah, sure. Hoboken's lovely. This is a little enclave, a little pocket of really niceness. I mean, it's beautiful. And there's lots of not niceness around, I think. I'm going to tell you what we're having. Oh, you're frying eggs? Amazing. Okay, we're having fried eggs with freshly homemade bread with deep fried sage. Okay. And some pickled chili. Oh, what? And you don't have to have the chili if it's too hot. No. it's very simple i'm trying to be i'm trying to keep it simple i love spicy and then i've made um lapsang sushion plums oh my god um with homemade granola and some yogurt if you want it because i know you've got a sweet tooth dude this is amazing how's this is the best version of simple this is the service however i do have to do a disclaimer one of the tea bags broke in the thing however so i've been sifting it it still tastes fine darling where did you grow up Well, I grew up in New Jersey, which is why when...

16:31Which bit? North Jersey. I grew up in... It's really right outside New York, a town called Rutherford, but it's probably... I mean, if there's no traffic, you can get into the city in like 20 minutes. My niece used to live in New Jersey. Yeah. Cliffside Park. Yeah, not far. So not far. And there are some very good, if you just go not too far away, quite good outlets. There was a little place that we went to. That's where all my family would come from Egypt. They'd stay with us and they'd be like, we want to go to the outlets. So it's where you could go and just get all the... So Rami is a classic Egyptian name, isn't it?

17:06It's up there, yeah. I wouldn't say it's like, it's probably in the top 20 names maybe. What does it mean? So Rami is a bow and arrow shooter. So basically kind of like a marksman, you know. Okay, so I absolutely have got a vision of it now. Yes. Like on kind of hieroglyphics, like Rami. Yeah, I can, yeah, okay, fine. So you grew up, how many people in your family? A lot of people. I mean, in our house, it was just me, my mom, dad, and my sister. So it's the four of us. Is she older or younger? We're like 15 months apart. Wow. So especially now, it just feels like we're the same age. you know yeah um when did your parents come from egypt well my dad in the 80s um and my actually both of them in the 80s but they came separately uh they met in new york yeah yeah is that because all egyptians stuck together everyone tried to know each other for sure yeah yeah there was always like people like my dad told me there was just the network of you know people who you you'd meet and and when you when you came over and they'd kind of help you with stuff like hey go to this guy to help you get a driver's license and that kind of stuff.

18:21It's a kind of immigrant world. Yeah. Yeah. Everyone's sticking together, helping each other out. Like, hey, I know someone who can get you a job. You know, everyone just really, you know, living together, that kind of thing. Yeah. What does Yuta do? My dad worked in, well, he basically in Egypt was a tour guide. And so he'd give tours to people who were coming. And I think, yeah, he got really good with English and talking to people. Okay. That really helped him. My dad is so charismatic. I mean, he's just, he's really. So it's genetic then. Exactly. My mom too. I mean, she's very, they're both really charming people.

19:01And I think my dad picked up really good English just kind of showing people around. Yeah, Cairo. And then when he came to America, he actually did a little tour of the States, visiting people who he had given tours to. So it was kind of people being like, oh, if you ever come, come see us. If you ever come, come see us. And he did. And they were very happy to host him and have him. How lovely. And then he ended up just staying in New Jersey. And the tour company that he had worked with, they had a branch. He was kind of helping them out with something in the States. And then he just, I think he told me he was trying to get a second job because whatever it was wasn't paying much.

19:38and he was like on his way to an interview, it's work at a pizza spot and then he stopped into the Waldorf Astoria and was just looking around and he was like, whoa, this place is amazing and then he started talking to someone who was there who kind of one of the clients who was just sitting and they were talking in Arabic and then someone there was just like, hey, what are you doing? Like, where are you going? I think my dad was wearing a suit going to a pizza interview and he was like, I'm going to interview at this place and he goes, no, no, no, Like we come, can you work here? Like, you know, we need, you know, your English is good.

20:12Your Arabic is good. We need, you know, we have just all these clients coming in from the Middle East. This is probably early 80s. So my dad just starts, you know, working at the Waldorf Astoria, just like bussing tables. And then probably over the next 15 years, he goes from busboy to one of like three managers at the Plaza Hotel. He was, yeah, he ran all the food and beverage and all that. So I think like, you know, food is always a big part of our family, like at home, obviously, but also my dad was really into service and into, you know, how food should be served, how a restaurant should be, you know, and it would always be so annoying going out to eat with him because he'd be giving like notes to waiters at restaurants.

20:53And we're like, Dad, you don't work here. Like, you're not supposed to do that that way. You know, like, like never pick up a plate. if someone else is still eating. That was a big one for him because he'd be like, now you're putting pressure on the person who's still eating to finish eating. Because he comes from a different place. I mean, he comes from just high-class fine dining. It was all about managing high-class dining. That was his thing. And there's no like, it's funny because I always used to think, oh man, my dad works at this amazing luxe place. There's not a ton of money in it if you're working at that level, at the level that he's at, but I think there's a lot of pride in it.

21:34And there's a lot of, oh, like we are putting on an experience and we serve people and we give people something that they can't get anywhere else. And he really took, you know, pride in that. And I always thought that was really admirable. Is the Plaza the Home Alone hotel? Excuse me? Is the Plaza the Home Alone? Yeah, the Home Alone hotel. Yeah, yeah. So he was there when they were filming Home Alone. Oh my goodness. This... Darling, is the salt on this? There is, but I'll get some more. This bread looks so good. This bread is so good. Is this sourdough? What is this? This is sourdough, yeah.

22:07Yeah. Get a starter from her, Jess. I've got more of the chili as you want. Oh wow. This butter is very good too. Thank you, Mum. Don't you want to even try a bite of it? I hate chili. It's really nice with it. Donnie, I went out last night and I had to pick out all the chili from what I was eating. They put chili on everything. This chili's amazing. It's good, isn't it? Mm-hmm. I pickled it last night. Wow. The sourdough's good. This is so good. Good. So who was cooking? If your dad was kind of working, did he come home being like, you know what we should try this evening in the kitchen? I've just tried this thing at the plaza.

22:44Like weekends, my dad cooked. You know, if he wasn't working, he'd start, you know, omelets in the morning. He'd do dinner. He really likes cooking and he's really good at it. I remember my mom, when we were really young, I just remember early memories of her kind of, I think she was faking that she couldn't cook because I think she just kind of didn't want to. And then I think she just flipped the switch all of a sudden and became this amazing, just amazing chef. Like just like had these amazing recipes. And they did a blend of, we'd have classic Egyptian food, you know, Arabic food, all of that.

23:18And then we'd also just, at a certain point, I think definitely even when I was like a teenager, my parents were really emphasizing just like eating healthy actually. So they'd just be like, we're doing salmon and veggies. You just have that like three times a week or whatever. And then soup, salad, whatever. I remember my mom really consciously not wanting to do everything fried or whatever. What is an Egyptian breakfast? Well, we have these beans. We call it food, but they're basically fava beans. And you do it with a little bit of olive oil, some spices. You can do a little bit of, you can do a yogurt or a lebna, which is basically kind of just like a...

23:55Yeah, an apple cheese. Yeah. So easy to make. Easy. pita bread because the thing is egypt so many people big part of the cuisine is like how do you feed so many people without a lot of money and so it's like a lot of beans a lot of rice a lot of lentils like the lebanese full madame um they're brown beans kind of pale brown beans yeah it's very similar to that yeah yeah um so that that's that's the classic breakfast with eggs whatever but then also we grew up in jersey so like bagels we loved having a bagel with lox and cream cheese. Your family, are they quite observant? Mm-hmm. Do you all pray?

24:36Yeah, for the most part. Yeah. I mean, we were raised, my dad was just like, I'm going to show it to you, and then when you grow up, you're going to do what you want to do. But, you know, he definitely showed it to us. We went to, yeah, we had like a Sunday school, and it kind of worked out in the sense that, yeah, a lot of my friends would go to it. So you learned the whole... Yeah, we'd go, and I mean, did I learn? It's a different thing, but I went. I attended and I kind of had a couple of my friends who would go to the Hebrew school on weekends there was this Christian school called CCD that kids would go to and we'd all just be like man why do we go to school six days a week this is just too much school this is crazy you just feel like you have a job like a full time job but you have friends there yeah you have friends there and it's kind of a hang but then you also work on And all of us are like really good actors because you'll really play, oh, I'm too ill to go to school.

25:33You know, I'm just, you know, I have this really deep sickness that's going to affect me for four hours. But your dad had this really quite demanding job where he's in the public eye the whole time if he's a manager of a big hotel. How did he manage to fit his prayers in? Did he just used to go and find a little quiet space? I think he had a lot of people, a lot of people who worked in that industry were also Muslim. So I think they had their flow. They kind of found, you know, what they needed in order to do it. It's a fast paced job, but I think it's one of those. He probably figured out the flow.

26:09I actually haven't asked him. It's a good question. Now, I just wondered because whether people were respectful of that and people, you encouraged it. I think as time went on, I don't think it was something that I remember him telling me. in the 80s it was like don't talk about it you know yeah it was just like don't even bring it up and i think i think also too you know we were we were in new york you know 9-11 all that stuff so that episode is so profound in the series yeah it was really real to kind of a lot of the emotions i mean that time um mom in the first series rami has this episode in his show rami that is about when 9-11 happened and about how people treated him and his family differently after that because they were Muslim so that was very true to what happened I mean a lot of the emotions I mean like I think when I look when I look back I we could have been in a I think we had a very loving town that we grew up in like a lot of really great people a lot of really great families who respected you yeah but at the same time it was just this like really wild unprecedented thing occurred and And people were just scared and just didn't know.

27:20And we definitely felt that. And it definitely kind of put every relationship under a microscope. So I think a lot of that episode and a lot of that isn't to like, you know, I try not to talk about it from a place of just, oh, poor us. But it's like, it's that feeling of, oh, wow, everything, every interaction's under a microscope. That was really real. And I think to have that feeling of being watched in a certain way is really, yeah, as a kid, it just shapes a lot of how you move. Of course. And I think even, you know, for my parents too, just as adults, it's a lot. Was New Jersey a great place to grow up?

28:02Did you love it? Yeah. I mean, you've come back to New York. Yeah. From the West Coast. When I met you, I was living in LA. Yeah. So I was trying to set you up with my sister. She missed out, darling. She did. Yeah, you tried to set me up with your sister, but not really. You just mentioned it. I just said you two should be friends. But did you even, I don't even think a text started or anything. Oh, no. You didn't even start a text thread. Oh, sorry. I mean, honestly, everything's worked out. Everything's worked out great. But, you know, I was living there for 10 years. And then recently. Where?

28:32Which bit? I started living in Koreatown, which I really liked. Because a lot of stuff's open late, which in LA there's not. And that's not far from Hancock Park, is it? right next to Hancock Park. Yeah, and then you've got Larchmont, which is like, it's Hancock Park where I went Halloween trick-or-treating with the kids this year. It's like the Father of the Bride area. It's very, well, Father of the Bride area is San Marino. Yeah, which is right outside Pasadena. That's the true Father of Bride. But. Hancock Park has Father of the Bride vibes. Yeah. Where was your favorite spot for Korean food in Koreertown?

29:03There was this barbecue spot, you know, called Bim Bim. Bim Bim. Bim Bim something. I don't, or, yeah, I actually remember it just had this logo of a pig on it, which is funny because I don't eat pork. But I would just go in and be like, I don't want any of the pig stuff. And then they'd wipe the grill down for me extra. And then, yeah, I'd just sit there and they had a really good cow tongue. Would you do that? God, you're quite into it. Yeah, you do that? Yeah, you do it. I like, I like, I can do it. I like gamey meats. I've been actually, I was brought up never eating pork, never eating anything like that.

29:36And I've become really bad as I've got older. No shellfish, no pork. And now? I've just got prawn kebabs for the kids for later. Yeah, sure. Yeah, I don't do pork. But I'm allergic to shellfish. So I kind of am... I have a Jewish observance. There is a reason, yeah, I think. I mean, I would never eat roast pork or buy pork. You'd have a little taste, though, wouldn't you? No, not at all. Don't fancy it. But I love parma ham. Ah. Because it's almost like smoked salmon. And it's just kind of salty and delicious. So how do you feel when you're eating it? I feel fine. There's no guilt. I look up and nothing happens.

30:17God's a forgiving God. I'll be fine. Right.

30:31Do you cook? More and more. You know how it is. You're moving around. You're doing shows. You're doing whatever. It's really hard to do. I think over the last couple years though I've cooked a lot more than I did probably around when we met I don't think I cooked at all now I try and cook at least a couple times a week and what would be the dish that you would be making for us if we were coming around for dinner there's this like fish that we make that we really like it's like this fish with like cilantro and lemon and parsley gorgeous and peppers with a rice like a cod Cod. Yeah. I took a cod and we just like bathe it in parsley and cilantro and peppers and lemon.

31:13It's lovely. And it's really, really good. And my buddy Chris Storr, who I, you know, worked with for years and he made the bear, he gave me this really great rice recipe. Yeah. And it's super simple, but he was just like, you know, just let the rice, like just put it in with some some onions some garlic a little bit of oil and just kind of till it smells nutty and then throw in water and broth so it'll be like it'll be like with water and chicken broth and it comes out so good i always do my it's sacrilegious but we do it usually i'm surprised you're not getting it today we do a similar one when we do uh onions mom does dried onions yeah which are kind of sweeter and then with chicken broth but we do it in the microwave and then like never can go that wrong but i like the idea of adding garlic yeah and maybe i should just there is an egyptian dish i think otto langhi does it is it koretsi kushari is it kushari kushari no but there's is that egyptian what is it kushari's egyptian but there's another rice does she does with lentils?

32:18So the kushari is rice and then like a like an elbow pasta. This really red like nice tomato vinegary spicy sauce. It's like tomato vinegar, onion, garlic, so spicy. And then there's blackened crispy onions on top. Like they're so crunchy. They're basically almost black and the texture is so good. Sounds great. And then there's lentils. and it's amazing. It's amazing. Just this like lentils, pasta, rice, spicy sauce, crispy onions on top for texture. Actually three years to make. You know, it's just five pots. You just got to have all these pots and then you, we usually eat it kind of like buffet style where there's like each ingredient because everyone in the family has like a different ratio of what they like.

33:06So it'd be like, oh, I want, you know, someone like my sister wants like more elbow pasta. I like way more sauce. When you say elbow pasta, what does that mean? It's just like those little elbows. Is it like the ones that like in Turkish? Like vermicelli. It's like. Very fine. No, it's just like a little noodle, like a little elbow shaped noodle. Yeah. Elbow shaped. So it's got a hole in it? Yeah. It's like macaroni? Yeah, it's macaroni. Okay, fine. Yeah, it's basically macaroni. Okay. Yeah. It literally looks like the little macaronis for macaroni and cheese. Yeah. That sounds amazing. Oh, it's really good.

33:38Can you make it? Yeah, yeah. Yeah, it's great. I quite like that with the fish. Is that a possibility? No, you do? Of course it's possible. Great. The thing is, a different cuisine too is... Is that something you kind of keep going all day so people can pick in and out? I mean, that's one. If my mom's making it, she'll have all those pots. You know, it's like four. One's the lentils. One's the pasta. One's the rice. One's the sauce. And then you have on the side, on the counters, the onions. But then there'll be like a raw onion there, like cut in half. So if you run out of those onions, you just fry them real quick.

34:10That'll stay there for like two days. like that'll just be there like you kind of move the pots from the fridge back to the stove back to the fridge that's what I'm eating for two days like it's just so good and and and she'll sometimes make a little fried chicken on the side this like panade you know chicken breast and we'll kind of mix it in there yeah yeah that that's like a meal if I'm at the you know staying at my parents for a couple days my mom will make that the night I land and then I'm eating it probably till I leave yeah that's that's a classic I want to know about when you shot the last series in Palestine.

34:41Yeah. Do you have a memorable food memory from eating there? Oh man, so many. Really good food. Really, really good food. And I think it was just like, you know, you go to, you know, they have this dish, matlouba, which literally means like, it's like matlouba is, it's like flip something, you know? And so they do this pot with chicken and rice and spices, but the way you finish it is you flip the pot into a plate so it all kind of like falls and all the juices kind of come down on it. And that was amazing. And that's just like you go to, you know, we did like a house tour. Like anytime you're with someone, you know, they're just like, you got to come to my house and eat.

35:24And we were really, before we even went, we knew we were going to get those offers of just like, come to my house and eat, come to my house and eat. And, you know, you're always so busy. You're like, oh, I wish I could. We were like, we're going to take every house offer. like we gotta go so we're just going to people's houses and eating and it was oh man it was amazing that's a really unique way to make a tv show as well to be able to be like you're catering as people's houses it was amazing yeah it was really it was really special yeah and and i think like that that whole every time you go to a different country it's really interesting because it'll be like there they'll use za 'atar a lot it's like a big spice egyptians won't touch za 'atar we'll make sometimes the same recipes but totally different things so it's like palestinian kunefa has rose water big big thing egyptians would be like oh rose water like they won't even touch rose water so it's really funny like the the politics behind just like little ingredients just within the arab world that's a funny herb though yeah you think i love it spark i love it i was gonna do that I love our eggs actually today.

36:28It just tastes slightly lemony. Lemony, barky. I love it. I love Zatar. But like my mom, I'll be like, oh, I'm putting Zatar. And she'll be like, why are you? Like she'll look at me like I've been like hanging out with the wrong people. You know, she'd be like, Zatar, rosewater, what are you doing? Like what's going on? You know, and I'm like, it's so good. And then I made her something with it. And she was, she's like, okay, fine. You know, not the rosewater, but the Zatar she got into. It's just like a personal Egyptian bias, I guess. So what's the most celebratory Egyptian meal that you can eat?

36:58I would say it's kushiri, but like we have, you know, a lot of... Liver is a big one. Kibda, like we love liver. And it's just fried, pan-fried, salty with some rice, you know. Like chicken liver? No, no. Not usually, it's usually calf liver. Calf liver. What do we usually eat? So if I'm making chopped liver, I'll make chicken livers. Yeah. But in the old days, my mom used calf slivers. She didn't use chicken slivers. Yeah. Oh, right. Yeah, that's mainly what we do. But I would say also, too, like the street sandwich will be like that food. It'll be the beans in there. It's comforting. It's all like very like comforting, carby, filling.

37:37Yeah, that's the... And everyone's like rail thin, though, because everyone's just like moving around all day and just like, we'll eat this thing. And then just, it's kind of amazing. And it's hot and everything. Yeah. But do you eat, like Israelis, do you eat early in the morning? We'll eat, yeah, right when you get up. You've got to eat. Yeah. Right when you get up. Eating all day. I don't know if you've prepared this. It's fine. You can mull on it. But we need to know your last supper. You're not going to die. Okay. You're going somewhere. For six months at least. No, let's say six years. I don't know.

38:06Okay. But it's the last supper. You're changing it up. I don't know. Let's switch it up. It's our series. Starter, main, pud, drink of choice. Wow. Okay. Okay. Let me finish this bite. Yeah. Enjoy your bite. Do you drink? Mainly because I feel like if I started, I would never stop. Like I have this like really intensely unable to stop anything that I like. Like I'll just be like, oh, I like this. I got to do it. I got to do it. I got to do it. And so pretty quick, I was like, I don't think I don't think I'm wired for for a drink. I think I think it would be pretty tough. okay so last supper I think I would definitely want kushry because it's just so classic would that be starter or main that would probably be main I think my starter would be buffalo chicken wings just because I love spice, vinegary texture, blue cheese so I'd probably start there and then I get another piece I guess in the middle before the main I can do whatever I want Well, my mom makes these really great stuffed artichokes.

39:16So they're artichokes that are grilled whole until they get kind of soft. And then she stuffs them with ground beef with like a bechamel sauce. And then puts them in the oven just until the whole thing gets kind of brown. I'd probably go right into that. That sounds amazing. There's no tomato-y aspect to it. There's a little bit of tomato in the bechamel sauce. yeah yeah yeah so so it's it's it's got it's almost like is that a made up one of hers i know egyptians who do it yeah i think i think it's there but i think she the bechamel of it i'm not sure the whole lineage but it probably is i just i i my mom makes it so good so i'd want that and then and then i'd go into the kushri and then dessert just like a scoop of vanilla ice cream that's just i love vanilla ice cream plain nothing on it where do you go for your vanilla ice cream in New York?

40:12There's a bunch of spots. I mean, there's this spot near where I live in Brooklyn. It's called Pharmacy. Like they took over this old school pharmacy. So they still have kind of the vibe of the RX pills and all that stuff in the back. They do a great, just simple vanilla. There's also, I guess because it's my last meal. Have you ever had Canepha? Canepha's is great. It's like this shredded phyllo. Oh yeah, mom's cooked with it actually. Because we buy it in the Turkish shop. Yes. And it looks a bit like shredded wheat. Yes, yes. And then you bake it. Yes, and you can fill it with cheese, put some honey on it.

40:51We should do that for somebody. Oh, it's so good. Yeah. Because you don't actually have to. Do you have to prepare it? No, you don't. You can bake it, but you do have to put egg on it or something or oil or something because it's very dry. Ask your mom. What's your drink of choice? I really do like drinking water. I mean, I have it all day, but I'll probably do that. And with that meal, a ginger ale. Ginger ale. Yeah. This sounds really nice. I'd be at your last supper. I also came to watch you do stand-up. Yes. Which was fantastic. Where was that? It was in Leicester Square, Leicester Square Theatre.

41:26It was a fundraiser for Syria and Turkey. For the earthquake relief. When was this, darling? It was on Friday, and I took my mate Samantha. Yeah. And it was... You were invited, by the way. She never tells me. But just what you said earlier, you were invited. Yeah. And just know Samantha came. And she doesn't tell me. Yeah. I know. Thank you. Yeah. Just proof of the feeling you've been feeling. This is what she does. Yeah. So, anyway, it was really good. What spoon should I use? Oh, she should dig in. Yeah. Why have we got little spoons? I don't know. I love little spoons, actually. So does my...

42:01I love a little spoon. The other daughter does the little spoon. I really like small utensils. Me too. Like a little spoon, a little fork. Does it last longer? It makes me feel like I'm, I don't know, it makes me feel more productive when I'm eating because I've got to work more. Like the big spoon. Could I have some yogurt? I feel like that when I have chopsticks as well. Chopsticks, I love chopsticks. Yeah, yeah, yeah. It feels very active. It's exciting. So you were doing stand-up. You were trying. Nobody could put their phones. It was brilliant. It was like an Adele concert. I know, we have to clarify.

42:32So it is like the Adele thing where we do the no phones. Thanks. And I think that's amazing. I like it because everyone's so present. It just makes, it creates like a totally different experience. It's really cool. If I could do that in all music shows, I would. Yeah. I think, but then also I love that people feel like they want to capture it. But you were also doing it because you were trying out some jokes, right? Yeah. I mean, I just do it all the time now. I mean, I think. Yeah, I do. I just do it all the time. Was it just you? I had a friend of mine, Natalie Alcar. She was brilliant. She's really great.

43:08She's just like an amazing young comic. Lebanese stand-up comic. She's great. Who lives here or in America? No, she lives in Brooklyn. Yeah, she lives in Brooklyn. And so she was really great. Yeah, I just do it for all my shows. But it's funny. There is this like element of content you don't get because people will take photos of you on stage and be like, I love this. And post about it and whatever. And so there's none of that, which I actually like it. I'm cool with it. And they can never like really retell the story. Yeah, it's okay. You had to be there. If you want to come, come. Yeah, if you want to come.

43:41But it was brilliant. How much did you change? You did two sittings. Incredibly generous. Big fundraiser. How much do you change from the first seven o 'clock show to the 9.30? Surely it goes in a different way slightly because you were riffing off the crowd. Yeah, a lot of stuff would be off the crowd. I mean, I probably was doing like an hour and a half each show. And, you know, I have a bunch of bits written that I want to work on. But right now I'm just kind of playing with how I'm going to do it. I'm going to film my second special probably in September or something. So I'm just kind of figuring out order.

44:22Is it feeling good? What I want to say. Yeah, it's really fun. I love doing stand-up because you're in the room. You know, when you're making a show, it's like you write a joke. Did you start doing stand-up? That's what I don't know. You went to school. Were you clever? Was I clever? Yeah. Like, good at school? Yeah. No. I was a really bad student. Really? Yeah, I'd be good in, like, English, or if there was any time you could write, or if I got to present a project. Anything that felt you could use words and be social, I was pretty good at. Yeah. Math, science, all that stuff. Just horrible. There's a few kids between middle school and high school that I'm like purely reliant on for allowing me to graduate.

45:05Like if I didn't have Kyle Van Winkle in my science high school. Kyle Van Winkle. Kyle Van Winkle. What a name. Kyle Van Winkle totally saved my whole biology class situation. He really carried me on his back. Did you pay him? No, he just carried me on his back just out of the kindness. He's just such a genuine, generous guy. He knew I was struggling. He knew I wouldn't get out of there without him. And so he just... I love Kyle. Kyle took care of me. And I think about him all the time. I got to call him. Is he your best friend? I haven't talked to him since high school. He used to be a monster.

45:46I genuinely have not spoken to him for, I don't know how many years now. I guess it's like been almost 15 years. But I love him. He really helped me. So, yeah, I wasn't a great student. I started doing comedy while I was in high school, as I was finishing high school. And then it was like sketch comedy, improv, that kind of stuff. And then when I moved to Los Angeles, I started doing stand-up. Yeah. So, yeah, I love the process of, like, being in a room with people because when you're making a show, you write a joke. You write a bit. you put it into a scene no one sees it for a year and a half takes so long to to go from writing to making to editing to airing it takes forever and uh stand-ups just oh i thought of something this morning and i get to hear the laugh tonight it's it's amazing it's such a cool it's a really cool experience you write for other comedy shows when i was coming up i wrote on a couple of things um that didn't get made and then um you know i have some other things that that i'm starting to work on that just aren't my show and so i love writing yeah it's it's actually but i mean he's done three seasons of his own show which called rami won awards did you win a emmy or a golden globe yeah not too shabby not bad not bad did you think you were gonna win no why i don't No, why would I?

47:15It was so crazy. Was there like the buzz around the room being like, Rami, you got this? The buzz around the room was, well, at first it was like, can't believe you got nominated. And then once I got, but once I got nominated, it was almost like, well, it's so crazy that you got nominated. Maybe you could win. You know, like it was just such a glitch that I even got nominated that they were like, oh, maybe you could. No, not that rude. Like it made sense. I was like, why? You know? It's really. You know why? You know why? Because it's like it's so hard to get into the world of awards is its own walled off world.

47:51And so, you know, there's 600 television shows in America every year. Right. And so now you're getting whittled down to like 10 shows that might get recognized. 10 out of 600. So this thing is all fueled by celebrity power. it's like who's already a star and what networks are putting a lot of money into shows and marketing them and whatever so i just think for us it wasn't even like the like everyone loved the show who saw it but it was just like we don't have anyone that's a known in any sense in any way on any part of the show whether in front of the camera or behind the camera so now it's on channel four one two oh and three is on star's play okay fab right got it and then it'll be on channel four Which comedians do you like to watch?

48:37I grew up watching George Carlin. That was like my favorite. I don't know who that is. Oh, George Carlin was like classic American stand-up. Just like really, really funny. He's passed now, but his records were probably the thing that most got me into comedy. My uncle would play them for me like way too early. So he just played audio. Yeah, I would hear. You didn't watch him. I have both, but I mean, I loved, that was a big thing for me too, because when I was in college, I did college for a little bit, and then I dropped out. I wasn't very good. What were you studying? English? Nothing. Like, it was just there.

49:09And then it was just kind of like... What did your parents want you to be? When you said, I'm going to do stand-up comedy, did your mother say, oh no, what's happened? We were all confused by it, even me, because I didn't know anyone who was successful at it. You know, who was successful even at doing anything on camera. There was no path, really. I just kind of found my way. I was performing a lot of comedy in New York And I met someone who saw me perform and he said, you know, you're really good. You should train as an actor. And he worked at an acting studio. And he was like, come to the school.

49:42Like, it'll change your life. I said, listen, I'm already in college. I can't afford to go to an acting school. And then he said, OK, listen, you know, I know you make videos. We need videos for the school. Do our videos for us. And I'll give you a scholarship to the acting class. Who's this person? What's his name? Well, the funny thing is, so his name is Lathan Ackley and he's a great actor. So he worked over at the studio and then that was, you know, I guess almost 10 years later, I then cast him in my show and he plays my uncle. So, yeah. The anti-Semitic uncle. My anti-Semitic uncle. Yeah, yeah, yeah.

50:20So I have this uncle character. He's amazing. Who's, you know, everything's a conspiracy. Like he blames everything on Jews. Yeah, so no matter what, it'll be like, and he works in the Diamond District. So all his friends and all of his business partners are Jewish. It's amazing. And so, you know, he just, it's just this like love. Like it was based on a couple of my friends who I grew up with who worked in the Diamond District. They were two families who were like the Arab guys in their world of all Jews. And it would just be so funny because you go there and then they're fighting and this and that.

50:55They'll be fighting about the price of something. Then they'll be fighting about something in Palestine. And then it'll be like, oh, hold on. I got to go pray. And he'll be like, yeah, yeah, yeah, go pray, go pray. And then you go pray and then you come back and then everyone's just kind of like bickering. And I always thought that was – it's just so American. The idea of just like we're going to bicker, bicker, bicker, but we're still doing business together. And there's also these friendships because they're just – this is who you're seeing every day. And then actually someone told me about this show.

51:21I think it's called Stissel. Have you heard of this show? Stissel. Stissel. Oh, I loved it. And they were like, oh, they have an uncle who hates Muslims. And so I started watching it and I was like, oh, it's so funny. Just this, like, you have these people in the family and then you have the younger generation that's like, can we try and look at this from a little bit of a different way? Like, what can we do to shift this? And so I met him 10 years ago, Laith, who plays that character. They're very different. He was managing this acting studio and he gave me this opportunity, which was really amazing.

51:54and then eventually I kind of just stepped out of going to regular college and I was like let me finish my acting school training my parents were really upset but I said to them look let me just finish this training like let me finish the training and then I'll go back and and and I ended up booking I ended up booking an acting role that brought me to LA before I could even finish acting school which was wild that was just like the true miracle was like I dropped out of college in december and by february i was moving to la it just all happened what did your parents think then about you moving you know parents you i don't need to tell either of you but it's just it's all about like you know you just want your kid to be safe you just want you want them to have a secure future and i think for them just being like wait you got a solid job doing this thing and they're moving you and my dad was like well who's paying for the moving and i was like they are and he was like okay you know like it was just kind of this like it was just kind of this like he was like oh yeah they're gonna tell you to move across the country and then by the time you pay to move yourself across that you're gonna lose all the money you were gonna make and i was like no no they're moving me and then i think that was that was a big one for him and what tv show was that it was uh it was a family sitcom on nick at night uh with do you know scott Baio.

53:09Yes. Yeah, of course. Yeah. He wasn't here in, uh, he was happy days. Yeah. Yeah. He was touchy and happy. Yeah. Yeah. So it was this like idea they had to do. We have this Nickelodeon, you know, and they were like, we're going to do a Nickelodeon show for older people, like adults kind of, you know? And, um, so I just went and did this show that I don't think it ever had the biggest audience, but the experience of doing it changed my life because I got to move to LA to work and I got to see how a show was made and the people who made the show were some of the best people you know I've ever met and uh it was yeah it was amazing it changed my life where do you make your shows in New York I make in Brooklyn now yeah yeah we shoot everything in Brooklyn we shoot between Brooklyn and then we go overseas so we've shot in Palestine we've shot in Spain we've shot in Cairo um we we kind of go you know international and um we're kind of figuring out how we're going to approach a fourth series but I think we'll probably do what would be our last one all of it overseas yeah maybe some London I don't know I don't know maybe so Rami before we let you go what is a very nostalgic taste from anywhere that just brings you back to somewhere it's a great question it's interesting because I think even like when you were asking me about my last meal and a lot of the things I really love most of the food I really like is nostalgic because it just puts me with your family yeah it just puts me there so my grandmother who lived I had two grandmothers they both passed now but the grandmother who lived in Cairo would always be so excited to see us because we you know she hadn't seen us all year and we'd come for the summer and she would tell me that she'd be so anxious and she'd be like sick she'd be like shaking like the first day we saw her wouldn't even be fun because she would just be like yeah in a state of hallucination she's like I can't believe I'm seeing you I can't believe I'm seeing you know she's been thinking about all year and so she'd be so out of it that she couldn't cook.

55:09There would always be the same meal when we arrived, which was these like long kebabs with like a side of raw vegetables. It'd be like raw onions. Oh, I love those vegetables that you get. And they put them on a lovely plate. Yes, but they roast the tomato. The tomato would be roasted and the rest is kind of raw. And then it's like these long kebabs and the place she got them from to keep them hot, they put them in these styrofoam plates and then like wrap it with plastic and so anytime I see like like just like the meat wrapped in plastic which it I just always am there like I'm in that moment of this like this love but also this deep anxiety and so anytime I have you know anytime I go to Cairo now um yeah it's like she's not there but I'll go and get that and that makes me feel like I'm like nine Like I'm all of a sudden, I'm just like, I'm just like a kid.

56:03Yeah. Yeah. Yeah. The image of it and just like unwrapping. What do you call grandmas in Egyptian? Teta. Teta. Yeah. Yeah. Yeah. So that, that, that's like a, that's a big one. I love that. Cause it was, those were always really specific trips too, because you know, you're, you're leaving, you know, the summer vacations all there and, and, and, you know, you don't do the same things your friends do. you're arguably doing something cooler. Like I remember I had been on a ton of international flights before I had ever even flown within the United States. My friends would be like, we went to Florida, and I'd be like, I've never been to Florida.

56:41I've been to Switzerland. I've been to Egypt. It's like anywhere we have family, I've been. But otherwise, you know. That's the thing about immigrants. I mean, your holidays are always going to see family. Family. Yeah. It's not. Going back to where you put them. No, it's not where we're interested to go. It's where do we have to go and need to go. I'm really thankful for that now. Because now I can travel however I want. Like I didn't even know I was going to be in London. And I've been here for two weeks. Right? When you're a kid, you want to be able to go to different places. But it actually is great.

57:12Like I'm so thankful that that's what we did. Because a lot of those people aren't even around anymore. And then you're just kind of like, oh, wow, I'm glad I got to see them while I was able to. You need to spend time with people. Vami, it's been such a pleasure to have you on. It's long overdue, but it's been so lovely. and I'm really enjoying you being in London. I can't wait to meet your wife. I know. And I hope you have the best rest of your experience in London. There's anything that you've got planned that you need to go and eat together. Did you go to Mangal too? Oh my God, I went to Mangal too.

57:42It was so good. It probably quite suits you because of all the delivers. Oh my God, I went with Jamie. Jamie Dimitri, a past guest. Yes. Did you have a good meal? We had so much fun. He's vegetarian, so that is not great for him, is it? No, no, no, we figured it out. we had a good meal

58:02really it's really something else isn't it it was so good maybe I'll take her there and they do that nice rice with the little vermicelli in this granola is really good thank you I made it last night what's in it darling you put dates I put medjool dates at the end instead of raisins I don't like I hate raisins this is good time I'm like, this is an amazing... It is gorgeous. It's so much better. It's pretty easy. It's cinnamon, maple syrup, salt, and olive oil. And like lots of nuts. I didn't have that many porridge oats. Is there coconut in there? No, they're quinoa puffs. No, but what's that flat?

58:41Flaked almonds. Oh, okay. But yeah, little chopped up majordades. You know. And you need to write that down for me because it's so delicious. In the cookbook, mum. I'm not even kidding. It's the best granola I've ever had. Oh my God. Yeah, me too. Because you circumvented the raisins and all like... There's no bullshit in it. And those are gorgeous as well. You can get it in the Table Manners cookbook, everybody. It's slightly more faffy one where I put the... Oh, I can bring him a tea towel. Oh, I think he'll live. Okay, he'll manage. I'll give him one next time. Rami Youssef, thank you for being here.

59:08Thank you for having me. Thank you for enjoying... He's not moving. I mean, he had a meeting to go to, but he seems quite happy. Just wait a minute. Thanks, mate.

59:27Well, Mum, you've now met my friend. What do you think of him? Very handsome. He just said about you, you went, I love your mum. Yeah, she's quite a star. He went, I love her. Very handsome, very warm. The nicest teeth I've seen in a long time. I had beautiful white teeth, pearlies. That was Rami Youssef. You can watch Rami on Channel 4, the first and second series. What's it called? Ramy? It's called Ramy. It's really good. I'll watch it. It's really brilliant. And I appreciate him coming and doing this before. He's quite a big deal, Mum. I know, darling. I can tell. Yeah. Are you going to give me any pointers on my breakfast?

1:00:13Darling, everything was so delicious. I'd say this bread. I think you're better than me at cooking, darling. Oh, shut up. I think you should do more cooking. Helen Russell-Clark, you're a great yoga teacher. I'm not going to say you may be an even better baker because you're a great yoga teacher but this bread delicious is a delight and I feel motivated to bake good thank you to Rami for coming over thank you for listening and we'll see you next week