Rhiannon Lambert

I love adding grapes to my salads, as you know.

I've mentioned putting my chickpeas and things in.

And I think just adding some fruit.

I know it's something to get your head around, I think, in this country with heated up fruit that isn't a dessert and having it as part of a main.

But honestly, some dishes it really complements.

Check us out, Ella.

I mean, you're definitely more of a chef than I, but we're gourmet.

You know, these jus, adding a bit of...

means for humanity it's moving thought-provoking and honestly one of the most memorable reads i've had in years i highly recommend oh julia thank you i 100 will check that out that's going to be my new bit of um reading this week because i could go on and on about the bees

Ella, did you have any recommendations before we move on to the next?

I thought this would all worked out perfectly for me because I actually don't have any.

You didn't have to say anything.

So I was thinking the bees, I was like, Ella didn't give us anything, but we've got the bee wreck, so it's fine.

I'm into focaccia with balsamic and olive oil because it's the heat wave and it's so hot.

And I just love serving like a focaccia bread or something really delicious and just dipping it in, you know, that olive oil lashings.

I just love it.

It's like a whole bowl of it.

Oh my gosh, focaccia is a dream, isn't it?

I'm obsessed.

Julia had a second rec.