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This is later with Lee Matthews the
Lee Matthews Podcast more what You Hear weekday

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Afternoons on the Drive cook and Arthur. Tara Wiggily has been the cookery school,

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the bally Malow Cookery School in Ireland. As a matter of fact,

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she soon became a writing collaborary as
well, with testing recipes with Jotham and

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many others and read hundreds of cookbooks
and developed recipes for over a decade.

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She has found fewer the the fewer
the ingredients and recipe, the more confusion

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there was about how to best make
it, and the result is how to

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butter toasts. But it's not just
about cooking, is it, Tara Wiggily's

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just about cooking. It's just kind
of it's an easel. It's about kind

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of recipes generally about how we can
kind of all get confused about how much

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information ab out there and that we
all just need to kind of get into

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the kitchen and remember the meant to
be fun and delicious and so rather than

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kind of worrying if it's sort of
right or role in the way that we're

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doing our potato or chicken or making
a martini, if it tastes the littous

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to you, then then that's the
way it should be. So it's kind

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of it's about an ethos rather than
your books full of kind of strict recipes.

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That's the biggest thing that I've learned, because I like to cook and

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I do a lot of cooking,
But the biggest thing I've learned a you've

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got to make sure your ingredients are
authentic. So if you're making some kind

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of shrimp dish that was normally made
in the Southern United States, you better

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get shrimp that are from the frost
Southern United States or it won't taste the

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same. And then the other is
technique. There's a lot of technique that

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recipes don't go into absolutely. But
then I think also remembering that kind of

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in terms of using your instinct,
you're kind of trust in yourself. So

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if you're making a recipe and you
don't have something, if you just think

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about what that sort of something is
and then think if there's something else you've

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got, it's a bit similar if
you put it into the recipe, like

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the world is going to keep turning. So it's kind of you know,

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you know I've written as you say, I've written recipe books over a decade,

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but I think we can almost be
a bit too sort of play to

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them and then just not trust.
If we think something is delicious, then

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then that's great. How the Buttered
Toast Tara Wiggley is with us. What

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are some of the recipes you go
through? So there there's thirty recipes in

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it. There's lots of recipes for
eggs, because that's something that people get

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kind of confused about. Have poach
and egg, how to scramble and egg?

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Has to brian egg? How to
roast the chickens, how to make

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a cup of tea, how to
make a martini? Has to make smato,

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sauce, pesto, pancakes, all
these kind of basic everyday things where

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there's lots of kind of slightly different
ways of doing things. They just kind

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of through wizz through them, sort
of each each recipee in one rhyme.

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Lovely wife spent the first five years
of her life in Great Britain as an

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Air Force bred, so she's come
home with the love of coddled eggs and

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roast beef in Yorkshire. So those
are two recipes I have had to master

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for her. Wow, what's your
coddling eggs technique, Well, you have

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to have an egg coddler, and
I've got several antique ones that my late

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mother in law brought back from Great
Britain. I use about a teaspoon of

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cream. I like to put in
a little bit of bacon and a little

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bit of cheddar, and then coddle
for sixteen minutes, no more, no

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less. Wow does that sound right? Word? Word? It's how it

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sounds. That's great, Yeah,
everyone, I love pinning it down sixteen

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minutes. It was something like a
boiled egg for example. People will sort

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of, you know, huse that
hill to die on about exactly how many

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minutes? How many minutes the egg
me for perfection? Well, and I

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find that there's latent heat. After
you take the coddlers out of the out

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of the boiling water, they're gonna
sit there and they're gonna there's gonna be

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some latent heat that that rises and
falls while you make toast or whatever other

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side dish you're making. So that's
I think also adds to the perfection of

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the of the inner of the egg
when it's cobbled properly. Absolutely, it's

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all about timing. If I try
and get between my husband and his toast

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and his egg when the timing is
sort of almost being the things. And

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there's trouble for me is that,
Yeah, it's all it's a production line

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where everything has to be in the
right but you know, but also the

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big secret is that if something's a
bit cold, or a bit burn or

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a bit of a gook, it's
still going to be the still going to

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be fine. You can Tara Wigglely
How to Butter Toasts is her book,

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and she goes through it and some
of the ethos of the cooking kind of

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like what we just talked about.
And here's the other thing. When a

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lot of people ask for my recipes
for things, I say, Okay,

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I can give you the recipe,
but I'm not sure you're willing to go

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through what I'm willing to go through
to make this recipe. Yeah. I

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think it's a choice, isn't it. My hon is very messy and my

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kids closed because there will be nine, But I will choose to spend kind

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of sit down bat fifty on a
Sunday. So I think everyone makes choices

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about sort of how they're going to
spend that that kind of half day.

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But I think you've got to decide
where you are and aren't going to do.

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And then if you decide you're not
going to tell your house or clean

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it, then you've got to kind
of just enjoy your food even more.

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Well, that's the other thing I've
done is that i've along the way,

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I've learned. Okay, here's how
you can do this and not dirty every

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dish in the kitchen. That's very
clever. I haven't quite got that.

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It's difficult. I'm repined for the
last five minutes, and then it's kind

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of decimation. So you go through
other recipes too, like crushing garlic or

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making mayonnaise. What is the what
is the secret to a good mayonnaise?

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So that I mean there's a lot
of science in may Nay. I've got

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a couple of verses that I could
read. It would take take take half

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minutes. So so an understanding of
the source can be a place to start,

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but knowing how it fines will help
it not to fall apart. The

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source is an emulsion. It is
oil and water gels, two things that

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when they're left alone and naturally repelled
to make them coalesce as one. To

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make these two things blend and massifying
egg yolk is the mediating friends that goes

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on about how the egg yolk is
the thing that possifies these two things.

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Is rhyme easy for you? Did
you read a lot of Doctor Shou's growing

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up to use an oden mask?
Yeah? I think rhyme is a really

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fun way of kind of getting a
message across and kind of and it also

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makes you distill the information. You've
got to kind of get it down and

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down and down and then get these
as to get these things down to kind

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of two lines. And then it's
very fun trying to work out for rhymes

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with you know, Cincinnati, yes
or orange. Very difficult. Tara Wiggley,

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it's a delightful book as you can
written in rhyme. It's called How

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to Butter Toast. Uh. If
you're a first time cook, you'll enjoy

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it. If you've been cooking a
while, you can probably find some things

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to relate about. And it's available
everywhere you get books. Tara Wiggley,

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thank you for joining us today,
Thanks for having Thanks for listening to Later

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with Lee Matthews, the Lee Matthews
Podcast, and remember to listen to The

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Drive Live weekday afternoons from five to
seven and iHeartMedia Presentation