which is like british bruschetta. you fry plastic bread. i ve got some really good beef dripping. anthony: kind of magical. nigella: pure grease. anthony: yeah, that s what i need right now. nigella: yeah. i think that s how everyone felt a bit after the referendum too. there s something very strange about you because you look normal. but it s all going on inside. anthony: but it s all yes. nigella: yes, you have got a slight pleading look in your eyes. anthony: i do, it s nigella: okay, the whole point of this is the plastic bread soaks in all the fat. so when you eat it, it bursts with grease in your mouth. it s that good. i like the noise. here, i m going to give it to you. it may still be a bit runny but anthony: i like runny, i need runny today. nigella: okay, just try a bit dry first. so you must get the fats going into your mouth. anthony: there is light and hope in the universe again. thank you. nigella: that s right, i aim to provide. anthony: s
anthony: it s really a matter of how many guinness you ve had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nella: uranus as they to prefer to call it now because they get embarrassed. and they deep-fried in those cheap red breadcrumbs and then it got rehabilitated. very good eggs, very good pork meat. anthony: all your basi
anthony: what do you get here ordinarily? nigella: scotch egg. anthony: all right. nigella: a scotch egg, please, some whitebait, and some chips. anthony: whitebait? this is like the greatest thing ever. really? nigella: i know. whitebait is so good, isn t it? anthony: you can go to a pub and get whitebait? nigella: well, i m sure in i m sure in dickens time they used to have whitebait there, mainly they used to have oysters too, so anthony: i can t hear you over the crunching. nigella: i can t hear myself over the crunch, actually. i lost interest in what i was saying. anthony: whitebait, tiny baby herring lightly battered whole and fried, tossed with a little bit of lemon juice and salt. the perfect bar food. nigella: mm, it s, like, crisper. do you have this in the states? anthony: we re starting to see them, but almost never. nigella: beautiful though, aren t they? and fat chips, always important. anthony: what is the appropriate condiment with ch
nigella: now, do you know about the delicacy of fried slice? anthony: oh, uh no. nigella: english delicacy which is like british bruschetta. you fry plastic bread. i ve got some really good beef dripping. anthony: kind of magical. nigella: pure grease. anthony: yeah, that s what i need right now. nigella: yeah. i think that s how everyone felt a bit after the referendum too. there s something very strange about you because you look normal. but it s all going on inside. anthony: but it s all yes. nigella: yes, you have got a slight pleading look in your eyes. anthony: i do, it s nigella: okay, the whole point of this is the plastic bread soaks in all the fat. so when you eat it, it bursts with grease in your mouth. it s that good. i like the noise. here, i m going to give it to you. it may still be a bit runny but anthony: i like runny, i need runny today. nigella: okay, just try a bit dry first. so you must get the fats going into your mouth. anthony
arrived as shtetl jews off the boat into the east end of london, and here i am still till this day, and that s a very, very important thing. a very tolerant country. this is a very traumatic moment. anthony: will it all work out in the end? jay: i have no idea. anthony: wow. jay: it s the honest truth, nothing is certain. anthony: you know what i like? a good pub. like the princess victoria in west london. and stuff like this. nigella: do you like pork scratchings? anthony: i do. whoa, that s insanely good. maybe you wouldn t think that the legendary cookbook author nigella lawson and i could be friends, but we are. we are, admittedly, very different. she is the very definition of kindness, elegance, grace. the woman who taught england to cook. nigella: delicious. anthony: what do you get here ordinarily? nigella: scotch egg. anthony: all right. nigella: a scotch egg, please, some whitebait, and some chips. anthony: whitebait? this is like the greatest thing e