Gerry Devlin
👤 SpeakerAppearances Over Time
Podcast Appearances
You get those flavors of char.
So it nearly looks burnt.
Bringing in burnt food to me.
So this is we do that as a snack in the school.
We do that the whole time.
We're always trying to get more veg into us because we're surrounded by whatever rich, creamy sauces and things.
So at the end of the night, you just want some veg.
And that's the quickest, easiest.
And you get you don't lose anything from it.
It's all day long, isn't it?
So these kind of fools are just, you know, when like cream is fab, a little bit of cream now and again, it might be your Saturday treat.
But I was going to do gooseberries, but they were a little bit bitter, the ones I picked up.
So I saw these beautiful Wexford strawberries.
So macerated some of them.
That's just chopping them up a little bit of sugar.
I use a pestle and mortar at home.
It's a great little gadget to have beside your stove.
OK, so you don't need to put them on the stove, do you?