The Lecker Guide to Breakfast
A hotel buffet breakfast in Greece.
An audio exploration of the most enigmatic meal of the day. Featuring clips from the subscriber-exclusive Breakfast Season episodes.
Thanks so much to the guests on this episode:
Bre Graham
Bettina Makalintal
Gurdeep Loyal
Dan Hancox and Dr Kasia Tee
Thea Everett
Lara Lee
You can listen to the full versions of all the Breakfast Season conversations by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
Music is by Kevin McLeod at Incompetech
Transcript below the embed:
Lucy Dearlove 00:06
This is Lecker. I'm Lucy Dearlove. Welcome to the Lecker Guide to breakfast. Over the past few months, I've been interviewing people about their breakfast habits. Those full episodes are available for paid subscribers on Patreon, on Apple Podcasts and Substack. But here I've compiled some of my favorite bits into a real buffet. I hope you're hungry. There's nothing like being slipped out of your routine by circumstance to remind you of how entrenched your habits are. I just spent almost three months at three days to be exact. Traveling around the continent of Europe on trains. Mornings included croissants, porros, pan con tomate, galaktoboureko. But do you know what I was looking forward to as soon as I got home? Eating, as I do every morning under usual circumstances, a bowl of Sainsbury's nutty muesli with Greek yogurt and a splash of milk.
Gurdeep Loyal 01:13
So at home breakfast for me is a cereal, which is either fruit and fibre or special K. There is no deviation from that...the only deviation is every now and then if they don't have the plain Special K, I will get the red berry.
Lara Lee 01:28
But it's generally quite simple and it's something that needs to be rustled up in really five minutes just because we all want to get the day going and you know, for whatever reason, it would be nice as nice to cook for an hour in the morning. But then I also don't want too much washing up either. Right?
Bre Graham 01:43
I am a breakfast person, but I am like a very like chaotic breakfast person. I like...my, my breakfast moods come in like big mood swings. So sometimes I'll have...like going through a real toast phase at the moment. But like that will last like maybe a week, two weeks and then like I won't be able to touch toast for breakfast for like the next month, and then it will go in another phase.
Thea Everett 02:07
I am really not very good with breakfast, except for Saturday, sometimes Sunday but I'm really I like I end up eating just whatever I have and whatever I have is horrid.
Lucy Dearlove 02:22
When I started thinking about who I wanted to ask about their breakfast habits, Bettina Makalintal immediately came to mind. I've been following her work for a while now, both her writing and her excellent, often egg based TikToks. And one of the things I admire the most is her strong belief that anything can be breakfast.
Bettina Makalintal 02:39
I'm a very, very sort of intuitive eater, like people are always like, how do you decide what you want to eat? And I think I'm just very much like, I always just like I go to bed with a craving or I wake up with a craving. And so it's really just that like, you know, this morning, I'm just like, Okay, I really want to eat just a bunch of kale. And I hadn't done that for breakfast in a while. So I think it's very much just sort of, like spur of the moment and like, you know, I think an egg is an easy thing to rely on. So often that's sort of like the starting point for me, but really, breakfast is sort of like whatever is in the fridge.
Lucy Dearlove 03:14
When I spoke to Dan Hancox and Kasia Tee of the podcast Cursed Objects. Kasia agreed that flatting the understood sometimes unspoken conventions of breakfast has always been appealing to her.
Kasia Tee 03:25
I feel like I've always been a rogue breakfast eater, though. Great. I love when I was when I was at school. Because I never wanted to eat breakfast. I just never really ate breakfast. My mum would try and tempt me with like, samosas. Yeah, it's a little...like spring rolls that she'd do under the grill and then like, then I'd eat breakfast. But otherwise I just be like, No, I'm not eating cornflakes.
Dan Hancox 03:50
There's a Colombian place near Seven Sisters station that I've got empanadas before on my way into work. That is, it's a little parcel it makes perfect sense. It's basically a transposable savory pop tart for the for the like I said, I've never had a pop tart preference. But you know, I know they're important part of like, Anglo American breakfast culture. Or certainly when I was a kid, I don't think we were allowed to have fun. You can have some cereal.
Lucy Dearlove 04:18
And Lara Lee, author of A Splash of Soy sang the praises of breaking breakfast rules too. Her new book includes brunch recipes for a tom yum Bloody Mary and a kimchi toastiw. Growing up in Australia with an Indonesian dad, Lara did eat delicious Indonesian breakfasts...just not necessarily at breakfast time.
Lara Lee 04:37
You might have mee goreng with noodles. You might even have like a beautiful soup, or a jackfruit stew. And so And always, typically with rice or noodles and so you'll find that the reason why these breakfasts are quite I guess carbohydrate heavy is to provide a lot of energy for the week. Same day so that it kind of just works that way that that is such an important meal. There's also bubur som som, which is like a beautiful kind of rice porridge that might be served with a palm sugar syrup. And there's also Bubur hitam, which is with black glutinous rice, a similar principle a bit of coconut milk going to get the palm sugar syrup. So that's quite sweet and might be served with some, you know, jackfruit, fresh jackfruit and maybe infused with pandam you know, really delicious food and flavours that you know, for me would be such a main event for my dinner because culturally my head's in that Western space. You're starting that day with that beautiful feast. And whenever my husband and I travel through Indonesia, and I was, I was there just last July and you know, you you can order for breakfast a beautiful kind of, I guess, you know it, I guess it's a, almost like a tasting platter of the best of Indonesia. And it's all laid. So you've got Yeah, you had your nasi goreng or you might have some sticky kind of tempeh, you might have a deep fried egg with sambal. So it's all of those things combined. And yeah, it makes for really delicious eating. But you know, it's kind of, for me, eating that way is something that I always do in Indonesia, but for whatever reason I revert back to the simple breakfast at home and then I would eat an Indonesian breakfast for dinner in Australia, so I think I kind of just went back into that kind of mode.
Lucy Dearlove 06:40
Something that came up with pretty much everyone I spoke to was relishing the opportunity for a leisurely weekend breakfast, even if weekdays passed without much breakfast fanfare at all. Gurdeep Loyal, author of the recently published cookbook, Mother Tongue, invited me round for breakfast cooked from the book. Coconut Crab Crumpets,
Gurdeep Loyal 06:58
so this is kind of slightly South Indian-y, Malaysian-y sort of vibe. Okay, but on crumpets because I love crumpets. And obviously, crumpets are very British. And that's actually one of the things I sort of wanted to do with a bit was take things that were very quintessentially British, and give them my third culture remix. Yeah, this is kind of an south...I'm north Indian Punjabi, but this is kind of South Indian, Thai, kind of flavor vibe. We'll do a first round, and then we'll see if we want a second round, right. So as you can start to smell them, I'm gonna put this paste in. This is gonna not splatter off too much. You smell that?
Lucy Dearlove 07:44
Smells amazing.
Gurdeep Loyal 07:48
I do enjoy going to people's houses for breakfast. And when people come here for breakfast I make...I do make a real effort. And actually, because the big thing growing up, like we would always have Saturdays and Sundays would be like, of all the meals on a Saturday or Sunday at home in Leicester breakfast would be the one where there was a rotating cycle of people like whether an uncle would drop by, or my gran has dropped by or like, I don't know, like I might have, because I've spent most of my childhood at orchestra on the weekends. But like, it would be like,
Lucy Dearlove 08:19
What did you play?
Gurdeep Loyal 08:20
Cello. Which is where a lot of the musical stuff comes from. But...
Lucy Dearlove 08:23
Right of course.
Gurdeep Loyal 08:24
It'd be like, you know, like after orchestra, which was very early morning, it was like when my friends from orchestra would come around. And then you know, and so for me, actually hosting a breakfast is sort of quite a sort of Loyal family thing to do. And actually, when I think about images of my mum cooking, the ones that are sort of most she's very much alive, but just thinking about.
Lucy Dearlove 08:51
like, you can feel like that about being child about like, a time that's passed.
Gurdeep Loyal 08:55
yeah, I think watching my mum make paratas in the morning on a Saturday. - and sometimes on a Thursday, and sometimes on a Tuesday. I mean, now it's pretty much any day of the week - is probably one of the sort of formative food moments for me of like, just this sense of this, like this sort of central figure at the stove, who is simultaneously being sort of extremely loving and giving and you know, kneading the dough, you bring all her energy into this. And then you know, flexing from there being two people in the kitchen to suddenly 10 People in the kitchen because my brother's come home from football and bought three friends with him. And there's no way someone would come in the house and not be fed, right? Because that's just not an option. It's like, well, if you're in the house, you're being fed. So there's sort of very strict like, well, I'm cooking and then Oh suddenly there's 10 people it's sort of like okay, well now I'm cooking for 10 So this sort of loving lovingness if I'm cooking for you, but also this sort of strict guys, I've got 10 people to get through now come on. This is a conveyor belt.
Lucy Dearlove 09:59
For Bre Graham, author of Table for Two, weekends mean one thing,
Bre Graham 10:04
Saturday morning breakfast specifically even more than like a Sunday morning breakfast is special. Saturday morning breakfast is like, I'd say 90% of the time, it's pancakes, have to make pancakes. I'm a big pancake person. And I think I really like a big about like the ritual of pancakes as well. There's something so nice about the time that it takes to make them the, you know, the kind of, you know, you have to you sort of work through the batter and you have to spend time flipping each one. It's not something quick, it's not like it's done. And then it's over. You know, if you want, if you're making them for another person, you have to make the decision that you're going to give them straight out of the pan or you're going to keep make a stack and keep them all warm. It's kind of Yeah, it's got a really nice ritual to it.
Lucy Dearlove 10:51
I love that and what what do you eat on your pancakes?
Bre Graham 10:54
I am citrus all the way so but not just lemon like I really love fresh oranges squeezed on pancakes, or grapefruit or blood oranges and like sprinkle of sugar that still has to be like a little bit crunchy.
Lucy Dearlove 11:08
So like, okay, so like, what are they like?
Bre Graham 11:11
Like a lemon and sugar by hopefully, but
Lucy Dearlove 11:15
on top of muffins kind of granular type thing. Okay, yeah. And we're talking, we're talking American pancakes or like, Yeah, okay.
Bre Graham 11:24
Well, I'm gonna, I'm gonna coin them Australian.
Lucy Dearlove 11:28
Okay, and that's my bad. Yeah, they're, well, they're
Bre Graham 11:31
not because they're like, not quite like as muffiny fluffy as like an American pancake. And I always use buttermilk or Kefir or something like that. So it's kind of like it is it's closer to American pancake than a crab sort of situation, but not quite as dense and fluffy, lighter.
Lucy Dearlove 11:55
Family Saturday breakfasts were a big thing for Thea Everett, creator of one of my favorite recipe Substacks. What's That You're Cooking, Thea?
Thea Everett 12:02
Like my dad would make fry ups most Saturdays with like fried potatoes. tinned tomato have to be tinned tomatoes. Yeah, yeah. And he was vegetarian. So we'd have sauce mix. Oh, yeah. Which I love. Just so salty.
Lucy Dearlove 12:15
Like, I don't know, like patties are just kind of wait,
Thea Everett 12:17
we do them in sausages. But yeah, like, same sort of thing. And then mushroom beans. tinned tomato. That was the vibe. Really? Yeah. And also, he'd have this thing. He'd make us scrambled eggs and smoked salmon. But the smoked salmon would be chopped up in the egg. And then he made very little and we might be my brother was like you'd have you'd have a wooden spoon. And he'd like haven't made your pan like that for us. And you just get this I mean, we were kids so we probably didn't need much more but we just always remember like Why so little? Because the eggs weren't scarce back then it's just this thing of like an surely that's enough. falls away.
Lucy Dearlove 13:07
It can be like how much scrambled egg to make. You might Yeah,
Thea Everett 13:11
you get less. You get less than
Lucy Dearlove 13:13
nothing. Yeah. Like I'd happily eat maybe like one or two boiled eggs and that'd be fine. But like, even two scrambled eggs is sometimes a bit like oh, yeah, it was it was the rest of it, And Thea's continued the weekend breakfast tradition herself. When I went round to meet her she presented me with a delicious sort of breakfast canopy selection. Boiled eggs with gomasio and Staffordshire oatcakes topped with plantain.
Thea Everett 13:36
this just a snack version of soft boiled eggs served with gomasio.
Lucy Dearlove 13:39
Gomasio! What's that?
Thea Everett 13:41
I'm glad you don't know what it is what it is! It's like sesame, salt. Japanese sesame. So my grandma used to have it. I don't know why because she's Jewish and lived in Bolton, but it was just what we would always be served with our boiled eggs.
Lucy Dearlove 13:57
That's so funny. I wonder how how it got there.
Thea Everett 14:00
I don't...I have no idea how she discovered it in like the 80s in the north and yeah, she always had it and then my dad started we'd like he took that on Yeah. I mean, because most people would have salt and pepper. Yeah, why not add the sesame in black and regular ones but it's meant to be hot but
Lucy Dearlove 14:22
Mm, the sesame is so good.
Thea Everett 14:26
Is good with the egg. So that's number one. And then number two. This I've not finished it. I will start finishing it in a sec. But they are Staffordshire oatcake With plantain it will...normally right, I'd have like a full fry up right with these two as additions.
Lucy Dearlove 14:45
Okay, so you would like have your bacon sausage egg and maybe
Thea Everett 14:49
maybe not so much the meat I think like sometimes I might be, let me just not have too much meat. Sometimes there'd be meat but it's not essential. Then there'd be fried tomato fried egg, fried mushrooms, maybe baked beans And then these two and they're just excellent with the fryup.
Lucy Dearlove 15:04
I think a Staffordshire oatcake is such an underrated carb to have with a fryup. I'm always amazed, like they haven't sort of made it more.
Thea Everett 15:11
So they're really hard to find. So that was one thing that I managed to do in town was grab some oatcakes.
Lucy Dearlove 15:16
So where did you get them?
Thea Everett 15:16
I went to Neal's Yard, because I used to work there Yeah, exactly, but they don't have them every time so I was very lucky that they had them.
Lucy Dearlove 15:19
Oh yeah, the cheese thing, because they go with cheese. Do they make them?
Thea Everett 15:28
No, they just get them from this barnd the same brand at Sainsbury's.
Lucy Dearlove 15:35
North Staffordshire Oatcakes.
Thea Everett 15:36
Yeah, I mean, I've actually never had a freshly made one. I'd like to do because my ancestors are from Staffordshire, apparently. Want to go on a little thing. And there was a really good Vittles about it. Yeah, I'm gonna go for a special weekend stuff. Anyway, I'll finish this and then make a little look at Oh my god. Great.
Lucy Dearlove 16:00
Gorgeous. And you've just fried the plantain that looks...
Thea Everett 16:04
Yeah, I don't actually know if it was that ripe I just got the ripest one in the shop. But we'll take what you get.
Lucy Dearlove 16:14
And say Is this your like standard or not standard? This is a breakfast that you'd make on a Saturday?
Thea Everett 16:19
Yeah.
Lucy Dearlove 16:19
Not everyone I spoke to feel so warmly about a fry up, however.
Dan Hancox 16:24
Yeah, I've come to the realization slowly that I kind of think the full English breakfast. Well, obviously a good version of it is is good broadly speaking, it's a bit of a cursed thing. I think it's quite, it's got a it's, you know, it's just it's a bit much. And it is, you know, as far as I understand from recent histories of the full English that I've sort of listened to and read about. It's something that emerged from a, and I'm sure you'll correct me on this Lucy, but like, a need to sort of display all of the kind of rich proteins that were available to the wealthy.
Lucy Dearlove 17:06
That makes sense, I didn't actually know that
Dan Hancox 17:07
sort of filter down. It's like, look, we've got bacon, we've got sausage, black pudding, but I mean, there's a reason why my veggie girlfriend hates it, because it's just it's it's for meat eaters. Yes, basically. Yeah. But but I think I've increasingly thought no, yeah, the the idea of like when hung over going and having a full English and like several cups of tea. Does just leave you feeling a bit sick afterwards. Actually. Yeah, reason.
Kasia Tee 17:31
I only ever I only ever really go caff if I'm like hungover. And yeah, you always end up feeling a lot worse. Yeah. Is amazing, because you went in really bad. Yeah.
Lucy Dearlove 17:44
Do you sort of convince yourself that it's done you good in the long run? Yeah. In the short term, you're like, I really feel like shit.
Dan Hancox 17:50
A friend of mine from when I was sort of very into like, grime and dubstep clubbing and you know, we were going out sort of to raves two or three nights a week. I remember meeting him in the pub on a Saturday night for going to FWD at Plastic People and I was like, how you doing Malcolm? And he's like, Yeah, I'm okay. Okay. You know, when you're hungover. Normally, you'd go and have like a fry up and a Coca Cola or something. That's what I'd normally do. I need sugar, any protein. Well today this morning, I was really hungover from the rave last night, I had some fruit and lots of vegetables. And guess what, I felt much better.
Kasia Tee 18:26
Just like the light dawned.
Dan Hancox 18:28
30 years old, and all to learn that lesson. But I was like, Dude, that makes sense.
Lucy Dearlove 18:39
Most people weren't in the habit of going out for breakfast outside of an emergency situation like Kasia and Dan described, but that doesn't mean it's not something with a big cultural significance and presence, as Bettina points out.
Bettina Makalintal 18:52
Yeah, I mean, I think the like big one for me is just sort of, like, the routine appearances of brunch in Sex in the City. Like, because I think that for like, Sex in the City is such a fascinating show. Like my sibling who's eight years younger than me just started watching it. And, and it's very top of mind because they're sort of approaching it as like, someone who's like, noticeably younger than me. And like, it is coming at it from like, you know, it's 2022 and like, the first time I watched Sex and the Cityity was probably like, you know, late night reruns on TV when I was a kid so right yeah, so it's like a very different sort of like social lens that you're bringing to it. And so I think that like just thinking about how like brunch appears and it like so much of Sex in the City is this sense of like, selling to you what like what being a woman in your like, late 20s should have been like in New York, and like brunch, and like brunch felt and like their brunch is felt so sort of, like important to that because it was this sort of like dish about all the drama, and like, the food was very much not like the focus it was just sort of about like the experience and like I don't know, I think as someone who'd like moved to New York in my like late 20s Right? It I don't like I that was always like the image Right, like you'll move to New York and then you'll have these like the Sex in the City style life. Yeah. And like that's never you know that. And then I moved to New York, I was like, I hate going out to brunch, like, everywhere, everywhere is expensive and the line is long, like I'd rather just eat at home. And so I think about that a lot just in terms of this, like, sort of like, the disjointed nature of sort of like expectations versus reality. Yeah, and like, you know, I think it is true that like my I do have brunch with like, my friends and we all gossip and stuff. It is really wonderful, but it's still not like, at least for me something that is like a weekly occurrence as it was like for them.
Lucy Dearlove 20:32
Although the depiction of New York brunches was a cultural reset for anyone who even fleetingly watched Sex and the City. I think in the UK, the options available are more heavily influenced by a different brunch culture. I didn't intend for this series to become a love letter to Australian breakfast, but anyone who's listened to the subscriber episodes will realize that it did nonetheless, Bre and Lara both mentioned the influence of Bill Grainger - he of the eponymous Bills - on brunch culture both in the UK and at home in Australia.
Bre Graham 21:02
I mean, I think there's there's definitely some Australian that like to say that they you know, we invented brunch to an extent I think that could be true. I you know, Bill Granger is the king of the Australian brunch and 100% I mean, I grew up cooking from his books. He was a big influence my mum cooked from his books, because we lived away from Sydney for a long time. And so like Sydney food one of his first ones, I think that's the book that the ricotta hotcakes are in, which is like famous, and yeah, they that yeah, definitely a formative recipe.
Lara Lee 21:34
Hmm. I feel like in Sydney and Australia, I should say, Bill Grainger, really pioneered the the great Australian brunches? You know, I think he invented kind of the smashed avo on toast kind of movement back in the day. And I think in Australia because the lifestyle and the weather. It's very outdoorsy, so cafes will have outdoor seating. And you'd probably typically say that nine months of the year, it's going to be warm enough to sit outside in a T shirt. So when you think of, I guess antipodean cuisine, it is, you know, it celebrates fresh produce, you know, because Australia is, well, obviously an island, so an amazing seafood scene. So you might often find seafood finding its way into brunch menus as well. And we're going beyond your kind of smoked salmon here we're talking, you know, like bagels with prawns on them. And, you know, beautiful kind of gin-cured maybe like snapper is finding its way into your breakfast plate. So there's like different applications. And also, there's also like beautiful native Australian, I guess, ingredients that might be incorporated. So the beautiful finger line, which is like kind of like little, almost like caviar pills, of like a lime kind of juice will kind of potentially be on the plate. You might get beautiful macadamia nuts or whatever it might be. But I think there's a real celebration of Australian produce at the heart of it. And it's typically quite, I say that it will keep you full until dinner, but it still feels like you could still have a surf afterwards, you can still have an active day so you feel full, but you don't maybe not in the same way that if I went to a greasy spoon and and had a kind of Yeah, it's very, heavy breakfast. You know, like, I might have a nap after that. But yes, this is a brunch that does not need a nap. I grew up in London and I moved there when I was 18. Okay, so like 2223
Lucy Dearlove 23:29
That's a real like, formative time.
Thea Everett 23:32
I loved it so much. And like all my friends are still really miss and close to the breakfast.
Lucy Dearlove 23:39
Yeah, so I was gonna ask you about this because I had seen that I was sort of aware that you'd lived in Australia.
Thea Everett 23:44
Yeah cos I bang on about it all the time.
Lucy Dearlove 23:46
But in a nice way, in a way this is obviously like important to you. So yeah, talk to me about Australian breakfast.
Thea Everett 23:53
Yeah, so they're just amazing. But I think it has changed since when I left that I think young people don't seem....my friends my age don't seem to go out for breakfast as much in the same way. I think maybe economic reasons.
Lucy Dearlove 24:07
I think it's a bit 'cost of living'
Thea Everett 24:09
Yeah, I think and I think they're just a bit like, that's not It's not cool. It's not what we do anymore. But like it was I loved it at the time. Like I'd go every weekend when I lived there. I'd go with my family or with friends and just like have something like I worked as a dishie. What would you call that dishwasher?
Lucy Dearlove 24:30
Pot washer?
Thea Everett 24:31
Pot washer, yeah. Dishie is what they'd call it, yeah, in a breakfast cafe my favourite breakfast cafe. I was going through a really hard time at the time. So it was it was a bit of a weird time in my life. But sure, I did get to learn a lot of cool shit like how to make the best omelettes in the world.
Lucy Dearlove 24:51
I can't quite explain to you why I was really drawn to the idea of breakfast as something to explore in this series. I think one of the things that I find really interesting about it is how private is; it's probably the most private meal most of us eat. It's not often a meal that we share with people we don't live with. It's not often a meal that I personally post on Instagram. Unless I have deviated from the norm and I'm eating something more aesthetic. Most of us don't eat in the morning at all, which is something I can't relate to at all as I'm an absolute nightmare if I haven't eaten before I leave the house. But my muesli habit, my routine of breakfast, ingrained, though it is is one that leaves me somehow unsatisfied. I'm puzzled why my go-to breakfast is ended up being broadly sweet. Even though I don't really have a sweet tooth. It's also very dairy heavy in a way that I feel uncomfortable about. I think there's a lot of other things I would prefer to eat for breakfast. You know, eggs on toast, something lovely on rice, a bowl of congee with chicken and some chili oil, they would all be preferable, really. But I'm too lazy or too disorganized or it feels logistically impossible to make these breakfasts happen on a regular basis. I'm also kind of fascinated by the health culture around muesli and other oat based breakfasts. They feel like something that comes from a real, like, ancient culture of grains, when of course that's not true. They were I think muesli was invented in like 1900 by a Swiss doctor. You know, it's all marketing, and I feel kind of weird about the fact that I've been so firmly sucked into it. And I found harmony in the conversations I had with other people while making the series. Other people's breakfast habits seem to clash with how they eat and cook other meals just as mine do. Thea confessed to me that at the time of her speaking, she had never even written a breakfast recipe, though I am delighted to say that that is no longer the case, as she recently shared a recipe for breakfast, Peter on what's your cooking fear? In my honor, no less, which I'm thrilled about. Maybe I should rethink what I have for breakfast, but also, maybe I'm overthinking it. I think I want to leave you with Bettina whose approach to breakfast I think is the one I'm most want to emulate. I'm gonna let Bettina have the last word. Breakfast can be beautiful, elaborate, luxurious. But sometimes they can also just be an egg.
Bettina Makalintal 27:46
So yeah, on the weekend, it's actually a little bit more simplified, if not a little bit more sort of like, like often we'll just make sort of like rice and an egg and like put a bunch of really good sauces on it. Yeah, I mean weirdly the like single most successful thing I ever posted on Tik Tok was was literally just like an egg on rice. It like literally just an egg on rice with I think like chili crisp at the end
Lucy Dearlove 28:18
thanks so much for listening to this episode of Lecker. And thanks very much to all my guests who took the time to talk to me about and even in some cases cook me breakfast. Thanks to Bre Graham, whose cookbook Table for Two is out now. Thanks to Bettina Makalintal whose work you can find on Eater and on TikTok of course, thanks to Gurdeep Loyal whose book Mother Tongue is out now. Thanks to Dan Hancox and Dr. Kasia Tee who you can listen to regularly on the brilliant podcast Cursed Cbjects. Thanks to Thea Everett, you can subscribe to What's That You're Cooking, Thea? on substack...highly recommend you do. And finally thanks to Lara Lee, whose new book A Splash of Soy is out now. If you'd like to hear those longer conversations about breakfast with all of the people above, you can sign up as a paid subscriber to support lecker on Apple Podcasts, Patreon. And also now on substack. Links are in the show notes and any paid subscribers who are listening here. Thank you so much for your continued support. Music is by Kevin MacLeod at Incompetech I will be back in your feed with another episode very soon. Thanks for listening