Gareth Mullins

I'm going to ask them.

My kids will talk about... Look, there's things, obviously, that we cook, but there's nothing that happens as religiously as that, I don't think, anymore.

But there was a huge population of Irish people in Liverpool.

Yeah, yeah.

So these kind of humble dishes where you can, water is the base of it.

And then it obviously leads on to whatever bit of protein you can get your hands on in vegetables.

Yeah, I had a boiled meat when I was in, I was outside Milan and I was with a producer and he brought us for this bowl of all these boiled meats.

Yeah, yeah.

Usually salsa verde.

Yeah, it was salsa verde on the side and loads of bread.

But it came out now, it looked rough.

Yeah.

It was so bland looking, like there was no herbs on it.

You can eat it.

But it's funny, if you grew up with it, I never look at it and think that, but obviously when our friends are looking at it, they're like, how are you eating that?

It's hard to explain to somebody.

Aoife's face here is telling the story of a thousand coddles.

What do you mean by white coddle, real milky?

They're ticking it a tiny little bit.

Some people with chicken soup or some people with vegetable soup.