Legacy Kitchen: their recipes, our memories

I've had to do seven obituaries on the show, on a Saturday morning show that I do, of chefs.

You know, they're colleagues, they're not family, so you're not sort of close, but it's still a tough thing to do, and you talk about, because essentially chefs and the nature of this work, they're big characters, so they all leave a big kind of hole.

So this is my grandmother's recipe, right, and this is one of the things I always remember. I was really very young. My brother hated it, absolutely hated it. However, I thought it was delicious and I loved it ever since.

Because I remember sitting at the table. I can remember it now and just being amazed by these big lumps of bone.

And I've always been into food, always been into cooking and stuff like that, potentially always greedy.

And it just so happens that my grandmother died just as I left university.

She left me a little bit of money, so I bought a scooter and moved to London, and I enrolled in a cookery school with the money that she left me.

So that sort of kick-started this career.

Ed, tell us about this dish, Thai chicken curry. Yeah, so my brother-in-law, his partner, owns a Thai restaurant.

When the lockdowns happened, we couldn't go there, so they gave us their secret recipe.

Soph used to cook it a lot at home.

I'm still learning at this point.

She died just about a year and a half ago.

And I'm still learning to be normal.

I can look back on certain memories though from the hospital.

I used to look back and only be able to think of the bad stuff, but now I can look back and manage to change my mindset and look back on some of the good things.

So one thing we did do while she was in hospital was get engaged, and we were married on the 11th of November. Obviously, it's not where we envisioned getting married, but I'm just glad we managed to get it done.

Unfortunately, she did pass away 12 hours after that.

I'd seen that you can have ashes put into a ring and I thought, what a great idea.

So, Lizzie, tell us about this recipe and what it meant.

So this is basically baked beans but elevated and, when I made it, I made it a little bit more chef-like but authentically to my mum. This is the more authentic version, I think.

I was immediately transported to my kitchen when I was about 10 years old.

I don't want to make it loads because it will lose its impact. It's quite an emotional thing, but if I want to feel close to her, if I want to conjure her, this is one of the things I make.

She struggled with depression, so when she was up for it, she was amazing.

How long ago was this?

She died when I was 14, so 12 years ago.

The language we have around suicide now is so much more effective.

It's really important, I think, to talk about it directly with people.

Really close to the 10-year anniversary of her death, we found this box of film tapes that she'd made between 2000 and 2005 or something.

It had about 25 hours of footage.

You didn't know this existed?

Yeah, I didn't know.

Oh my God.

It was really painful, but unbelievable, so special.

Because I hadn't heard her voice for 10 years.

It was like the family that I remembered.

What an amazing thing to have.