Malcolm Burroughs — Cake Brothers and The Lazy Chef

In studio today, no doubt you heard the afternoon drive team going on about it a little bit. I have entrepreneur, chef, philanthropist and good friend, Malcolm Burrows. How's it Malcolm? Great and you. Thanks for inviting me. It's an absolute pleasure. I was a bit, I was a bit knocked that the afternoon drive team got into those chocolate brownies. I mean, they are absolutely phenomenal. And I knew you were diabetic so. So we had to let them do their thing. Anyway, as I said, it is what's involved. And tonight we're chatting to Malcolm Burrows from a couple of places, a new business just launched by you called The Lazy Cook. So you've just gotten involved in that. And then obviously Cake Brothers as well, which is fairly well known and I think getting a name for itself. I think I think The Lazy Cook is going there as well. But more importantly, because what I like to do on the show is I like to chat to my guests about and find out a little bit about who they are, because it's easy for you to come on here and you to go, yes, we've got Cake Brothers. Yes, we have The Lazy Cook and everybody goes, oh, it's incredibly easy and it's been a great. You've had an interesting life. So tell me a little bit about Malcolm Burrows.

Where did Malcolm start off? At a very young age, I know. Well, I mean, you weren't, were you always interested in becoming a chef and being involved in the culinary world. I start, actually I started in computers as the first thing I ever went into and I found it very, very frustrating. So I joined the airline. This is still when we had the prop planes and I started catering with them then started training with, I should have been on the blue trains, but I think my accent was a little bit too British and so I spent a couple of years with them, which was very, it was a stunning lifestyle flying around the world, seeing all the different countries. And then very luckily, you know, things that happen only in books and on movies. I was, there was a talent scout on board one day and he said, I need you to come to London. So in 1970, something or other, I flew to London for a screen test. Yeah. Then I had the body and the face for television and for movies. Okay. And then I have a face for radio, sorry, I have the body for radio because I didn't know about the movie part. I know that you were a model. Yeah. Well, I went over initially for a screen test and I was successful with it. So I landed up modeling.

I was on billboards around Europe following the fashion circuit. I did a couple of movies. I wasn't allowed to, in those days, British equity, we weren't allowed to speak. We had to do all the background work or if it was think this was a foreign film, we could, they would dub us anyway. Okay. But it was a great lifestyle being part of the jet set and being flown around the world to do fashion shows and on locations in strange places and going on to back, doing back background work for the James Bond movies or yeah, it was just an very exciting life. And then moved on to that. And I mean, if I understand it, there's always been this passion for, for cooking. Well, you don't, we're in the sort of modeling and that's a film work. You don't always work every single day. So I landed up in a partnership with the restaurant in London and we ran that for a very successfully stunning food for quite a few years. And then the wanderlust got again and I left the country and I've been traveling since I've been cooking in many countries, even in the strangest tropical rain forests of Sierra Leone. Okay. I was invited by a mine and landed up cooking in the hottest environment I'd ever been in with rain absolutely every day, 12 o'clock midday, the rain came down.

And if the air cons went off, your kitchen jumped to about 50 degrees inside the kitchen. And there we supplied meals to all the foreign engineers. So the mines look off the staff very, very well. So we had about 900 engineers and staff every meal, four meals a day. Plus we had the locals, about 4,000, nearly 5,000 locals that work on the mines. And we used to do the ethnic style meal. And then I got a nice little meal, one of these flying helicopters bit me. So I landed up with malaria and I flew out, they evac me out of there, I was quite bad. And then the next stop off to Bahrain, I went to live in Bahrain for quite a few years, cooking in stunning environment, it's a wonderful lifestyle, cooking chocolates and confectionery cakes in Bahrain. After Bahrain, I went off to Saudi Arabia, also a different lifestyle. It sounds very jet sick, but I mean, you and I first crossed paths and we did work it out at one stage, it was via the dancing world, I think, initially, then we bumped each other again when I was living in Nalsprite. And you then had probably, in my opinion... It was rated in the top 10 in the country. Yeah, but I mean, certainly the best restaurant in Nalsprite, but rated amongst the top 10 called 10 on Russell.

And I mean, the first time that we sort of went there, you have this and you've always had this sort of very flamboyant air about you and you don't take nonsense from customers. I mean, I've seen you walking in and people going, "Oh, Kenya," and you go, "No, this is what you will be having." But the food was brilliant and you were still at that stage to a large degree sort of living a bit of the jet set. It was a low key, low felt jet set lifestyle, but you were sort of hobnobbing with the who's who in the low felt area. And then I think round about the same time for you and I, things started to go a bit pear-shaped. And that's the kind of story that I want to talk about, because... And I know that you're very modest. So when we talk generally, you don't dwell on the bad things. But I mean, things came back and bit you there in a big way. I sort of semi-retired. I took my parents down and I thought, "Well, I need the slower lifestyle. I'm tired of all the flying around the world." Yeah. So we got the restaurant going, didn't realize it was so much hard work. I used to go, my chill out in the afternoon, I used to go and sleep on top of the deep freezers in the store room so I could have a break.

But by association, I was kind of blacklisted because I became friends with very well-known socialites in the area. And you go with the fame, being a celebrity chef, the press always interviewing you, always at launches, et cetera. So it was an exciting, also, living part of the jet-set life again. But by association, some of my friends fell with the press. And I was tired with the same brush. So my exposure was not weekly. Eventually, if there's a photographer, I should step out the pictures, knowing that photograph would never get published. I said, "You know what? To hang with this." We had a joke about that, is that if you ever didn't want to be in the paper, stand next to Malcolm or David because you're guaranteed not to get into the newspaper. But what's quite nice about it is if you kick me hard enough or you upset me enough, if it's going to cost me money, it's going to cost me money. I really couldn't care. I packed up everything and moved out of the area. But I mean, there was also, there was a whole drama with the restaurant and with the lease and all sorts. Yeah, there was just... And you see, he's glossing over it again because he's not telling you. Essentially, you'd literally...

When the sewage pumps out your vegetable garden and floods the local, your neighbor, which is an old age home, and the landlord who owned the property wouldn't go and repair it, you know? Yeah. You're standing on the wrong toes. I'm a highly strung Aryan. So essentially what happened, because you're still dodging it, is you lost just about everything in that particular thing. You packed up and... Well, not quite. I then, I said to hang with this, I went and opened a second restaurant thinking, "Well, in Nalsprayt, let me do a restaurant called the Who's Who, catering for the top 10 echelon of the country." But still, I wasn't getting press coverage, and you need some sort of publicity to market your business, except the radios were still kind to me. As you know, you were on air there, but the magazines and newspapers were... I was actually blacklisted, and I said, "That's enough." There was very much a smear campaign that happened at that stage. I do remember that. So I packed... I sold off all the bits and pieces. I had an extensive art collection down there, which I left with so-called friend, and little did I know, they skipped the country with hundreds of thousand rands worth of art, and ran away with everything.

I was back in Johannesburg, and... Suddenly, the equity and stuff that you thought you had, you didn't have. Well, I got back, and I got involved with a company. We renovated five houses in Santon for the World Cup, I was back in time for the World Cup when we did, but then again, that was a kind of a hiccup, because we spent so much money getting this place together and expecting the return, but people were overcharging. They were trying to rip off the foreign guests. They're wanting a thousand dollars a night. For Pete's sake, in South Africa, a hundred dollars a night would have been comfortable. They would have all made money. Absolutely. We'll get back to that, and the rest of the story in just a little bit. David Watts on Mix 93.8. It is what's involved on a Monday night, my special guest in studio with me, Malcolm Burrows. And Malcolm, as always, is being very circumspect about stuff, so let's fast forward a bit, okay. You ended up here in Joburg, you got into another business, you were renovating the houses, that didn't go well, I mean, you've been knocked down more than once. And I think if you enjoy getting up, that's the whole idea. But this is the point that I'm trying to get across, I mean, you've been through some stuff and it's really difficult getting him to talk about this, I must say, but, and I think that's part of who you are, I mean, you are genuinely a very positive person, but I mean, you know, you lost artwork, you lost the farm that you stayed on, your restaurant, one of the top ten in the country, came here, renovated houses, lost money on that.

What did you go into then? The business and I haven't lost money on that. Is that when you started Cake Brothers? What happened was, I was coming back from the Middle East and my brother, at his, he was in his, somewhere in his fifties. The youngster in the family. Or he might have been turned 60, he was retrenched, and he's an electronics engineer. And I hadn't a clue, I was just distraught with it, and I just said, you know, we've owned bakeries, and we've owned two bakeries in the past, he nearly knows how to bake. I said, why don't we open up a cake business? I've been cake, doing wedding cakes in the Middle East, and confectionery, you know how to bake. Well, not even a week later, we started renovations, and we built a new studio, and we started Cake Brothers. So somehow, I think it was my niece, said, why don't you call yourself Cake Brothers, your brothers. And we did, and it's taken off that we do have a name for ourselves. What's quite nice, we're not exceptionally busy. I've still semi-retired. You've been telling me for at least ten years now that you are retiring, so I don't believe it for a second. You know, the whole idea is, when I was in the heavy business, years ago, the stress of it was great, but it's also that adrenaline you need, that sort of killer instinct with it.

And I must admit, no, I don't want that. I mean, joy in my life, we work hard, we do wedding cakes that we want to do, we manufacture desserts for hotels, we do all the individual plated desserts. So that side of the business is lovely, it's artistic, it's clever, it's ... I mean, there's some spectacular ... you've got photos on your Facebook page, Facebook Cake Brothers as well. Cake Brothers South Africa, because there's a few Cake Brothers around the world. Yeah, Cake Brothers SA. SA. Yeah. We've done some really nice work, and it's the work that we want to get into, you know? It's the creative side, and I feel challenged by it, and afterwards I feel it's like being on a fashion runway and the crowd are applauding. Mm-hmm, yeah. It's the same sort of adrenaline. And it doesn't just look good, and we're speaking from experience here. It tastes good. I mean, it's some of the finest baking that I've literally tasted a little while ago. While you were doing this, then again, bang, you end up getting held up, kidnapped? I was ... I took a turn through ... I thought let me take a shortcut, and not having traveled around Johannesburg that much over the last few years we've been traveling, I took a shortcut, and next minute I was held up, and then driven to an area, and I was kept hostage for an hour and a half.

I was stripped. The wallet was taken, the jewelry was taken, the fancy watch, the diamond ring, it was all stripped of me, and I was kept naked and kept on being interrogated, and they strangled me. They were strangling me for my PIN numbers, for the credit cards, and the cash cards, and that sort of stuff. So, knowing that if they hit the business account that ... You'd be done. Well, they take a lot of money, and I can't afford to lose, you know, so I jumbled the numbers around, playing a little bit. I gave them the correct numbers, but for the wrong cards, hoping that after the third time they would screw up, which they did. But what they were able to do, they were able to draw money on iTunes, or they were able to buy things on iTunes, but they weren't able to get cash out the auto banks. And I said, "Take me to a bank, I'll draw all the money for you, knowing if I could get to a secure place." Also, it was in the back of my head, I was, "Where are they going to dump me? Is this the end?" I was panicked when I was strangled, and then they brought the cards back, and they said, "They've got," and I said, "And the car keys, do you want to watch your car?" I said, "I'll take the car things." So I was able to get my clothes on, I got home, and then my brother rushed me across to the police station, because I was in kind of a state.

Well, you must be. I mean, somebody does that and threatens you, and going to kill you and everything. But then, I mean, okay, traumatic event, that's bad, but now you decide, "Hang on, that's not enough," and you get to the meat and potatoes, so to speak, of what we're going to talk about tonight. It is what's involved, and I love chatting to people, and I love talking to people, because very often, if you're out there and you're listening to a program like this, and we talk about all the successful things, people just automatically think, "Oh, well, it's always been a bed of roses." That's why I like chatting to people like you, although I have to tell you, as a guest who wants to tell their story, you're absolutely horrible, because I know stuff, but I can't really go into it unless you want to share it. So, trust me when I say that Malcolm has been from the highest of the highs, jet-setting, a chef that people use to literally fly around the world to absolutely the lowest of the lows, losing everything on more than one occasion, and he's just never, ever given up, and every time I've spoken to you, you're going, "Oh, well, this happened, but okay, we're going to do this. We're going to do this," which leads us to the lazy cook.

Why on earth did you do that? Well, with the baking, I don't bake every single day, and my best friend in Malta said to me, "Why don't you start doing meals?" And lo and behold, on one of the marketing sites, a woman was selling her business, who's become a very good friend of mine, Chantelle, and she had started this business, but she had also taken on, she's also an entrepreneur, she's got a few businesses, so she closed this one down, switched off the website, thinking, "Well, let me sell it, I'm too busy doing something else," and it was the perfect opportunity for my brother and myself, because we chefs. What's nice about it is Chantelle's still with the company. She has supposed to or does handle our marketing. My brother does logistics, and I'm a trained chef, so of course, I've got to cook the meals. So we're going to talk about the meals in just a little bit, because it's absolutely fantastic, and it's such a brilliant idea. You've already heard about the chocolate brownies, which the drive team just took out, but we're going to get on to the rest of that as well. David Watts on Mix 93.8. My guest in studio from Cake Brothers and the Lazy Cook, it's Malcolm Burrows. So you started off Lazy Cook, let's talk about exactly what is Lazy Cook.

For those people that are just too hectic, their lifestyle's too hectic, they're working late, and they're rushing home, and they open up the fridge, or they're stopping at one of the garage shops, and they're buying a pie, a packet of tennis biscuits and crispy chips, and they're eating quite badly. We've had this discussion, yes, so Malcolm was horrified. But that is what a lot of young people and executives, or young executives, their lifestyle's very hectic, and they just don't have the time. We do healthy meals, we do the Banting, we do the Paleo, the Slender Wonder, which is way less. We do gluten-free, lactose intolerant, we do all the specialized meals, plus conventional meals, except we don't use starches. There's no flowers, there's no sugars, and there's certainly no starch. So we produce the meals in the correct quantity. If it's a Slender meal, the weight of the meat is 100 grams, then you've got your vegetables and sauce. There's no creams allowed into that, so we can use, there we're allowed, coconut milk. Banting, I love. You've always been a cream of butter. I love the butter, I love the cream. So it's wonderful to cook with fresh herbs, doing this sort of meal. It's not a challenge, I'm actually loving it.

It's great to cook these little portions. I mean, you don't cook such little portions, but I mean. We cook a batch and then it gets broken down. But what's nice about it, the food is, we shop on a Wednesday, all fresh ingredients. A lot comes from the farm, all organic. We've got our own herb gardens. So you go and pluck off the sage and pluck off the thyme, and this all goes into the meals. Black basil, whatever we cook in with that day. And then Thursday it's a mad cook. We cook maybe even nine hours solid of cooking, packed into the chillers, ready for delivery on a Friday. So guests, our clients have placed an order on a Tuesday. It's a wonderful website that you can go and place your order. Then you pay online. It says thank you for your payment, or if you haven't paid, it says your order's on hold. I mean, there's an amazing variety on there. When you and I initially spoke about this, and this is also one of the reasons that I wanted to have a tattoo, my first reaction was, "Okay, it's going to be one of those, and it's going to be great. If you're at the top of the upper income bracket, then you might be able to afford it. But we're looking at an absolute fortune for food." And I thought, "Me struggling entrepreneur, rushing backwards and forwards, don't have to." And then I looked at the prices.

I mean, you literally, you can cater for my sort of stuff right up. I mean, we can go from, and I'm lucky enough, you brought in some stuff for me tonight at a delicious lamb curry, and that can go up to lamb shanks if you want to. Well, we've got all the meats, and we have vegetarian as well. What you've got to look at is, you're trying to cook a specific dish at home. You go out and you buy a whole, you buy celery. It's a whole bunch. You only needed a stalk. You needed some spinach. You only needed one leaf, but you have to buy a whole bunch. So by the end of the time, you've spent quite a few hundred to produce a small meal. What do you do with the wastage? Does it go in your fridge? Did you cook it all up, and you're going to freeze it yourself? Most of the time, it gets put into the chill drawer of your fridge, and two days later, the spinach is wilted and it's off. I actually did an exercise after talking to you. I figured out, what do I do? Being a bachelor and being sort of by myself working stupid hours, etc., etc., etc., and then I have this sudden rush of blood to the head, and I decide I need to eat more healthily. So if I go and I buy all the salad stuff, etc., etc., etc., and exactly that, do you know that I will literally, when I worked it out, I waste probably about a thousand rain, thousand five hundred rain a month, and stuff that just sits in the bottom of my fridge, that I don't use, and then I end up eating those garage pies, the ones that are going to, they're lovely, but they're guaranteed to give you indigestion, and then it's not that healthy.

It's fast food for a reason, and with what you're doing, it's the finest of ingredients. Well, we're using very good ingredients. It's the organics, we're using very good meat. We use beef, lamb, chick, we've got a great chicken supply, and of course, we've got great pork, and for those non-meat, we have, as I said, the vegetarian side. We go through, I can't tell you, the khamnik liters of cream. But the best part is, is you can buy for a week or two, and I mean this is what you and I are talking about now, is I'm going, okay, can I sort of place my orders for two weeks? Because it comes to you beautifully prepared and delivered and everything, and it's in its frozen state, into the freezer, and then what I'm going to do is I'm going to pop that out in the morning before I leave for work, for example, by the time I get home, heat it up, done. Dinner's sorted. When it's thawed, put it in the oven. I'm not mad about microwave. You can microwave it if you want, but I prefer heat your oven up. Put it in for about 30 minutes, and it's nice and hot, piping hot. Get a nice fresh salad, get a small serving of salad. But this is the thing, you can buy a small salad, or you can take one of the sides from us.

We have collie rice, we have collie mash, we have cauliflower risotto, which is really good. We have the cream spinach. We have all the different vegetables, the healthy side. We just don't keep starch. Okay, so if you want- Any starch we've got really is a sweet potato, but you allowed that in moderation. If you wanted rice, for example, just cook yourself up a batch. If you're a bachelor, cook yourself up a batch on the weekend, freeze it into individual. You're done. I know you're not a fan. I know. I can see the face. But even try the cauliflower rice. It's really delicious. A lot of people, "Oh, cauliflower, let's turn our nose up." Well, trust me, I've been eating and it's delicious. And I'm a hamburger guy. Yeah. But I must say, you're looking very good. Is that because you're now eating that way as well? Because you always eat your own food. I eat, but also because if I bought certain vegetables and it's left, the family must eat it. But trust me, I'm not going to do two kinds of shopping, one for the family. So if there's something left over, we create it for the family. Family gets it. Now, the process starts from what, 40, 50 rand? That's about I think 48 rand, going up to the most expensive dishes, lamb shank.

But it's a really good little lamb shank with vegetables in a superb sauce. It's been roasted for quite a while. And I mean, you use the genuine things. So I would then go into the website, which is thelazycook.co.za. So thelazycook.co.za. You can choose. And I choose. And it's a beautiful website. I go to lots of things to choose from. There's a blog there. Chantal writes the blog, talks about organic, what's good for you, what's not good for you. There's an info section. You can write in and ask questions. It's got some great pictures. We haven't got all the pictures online with all the meals. Basically, I cooked and have to get it in the fridge so fast I don't have much time to photograph it. But I mean, that's also, for example, I mean, I've got the curry food that you brought tonight. You've got chicken dijon. We've got a lovely dijon dish that I brought you. There is a pasta there on the family side, the beef mac and cheese. Yes. Mac and cheese. I'm a fan. I'm a big fan. Really good. I'm a big fan. You've got cottage pie there. But the mac and cheese. But is this Malcolm's cottage pie? Like the cottage pie, I remember? This is Banting cottage pie. So is it better than the Lofeld Dave's ones?

Well, it's got a potato. It's got collie mash. But I'm caring about the meaty part because I know that you've got a special way of making that. It's got really good meat. It's good. Yeah, you've got and you've got a really nice Indian lamb curry. So that's why you're dinner for tonight. There's a lot of variety there. There's 84 dishes on the menu. Okay. Plus, we launching relatively soon a dessert option. Okay. They won't be the sugar free lunch. It's for those who really want to cheat a bit. And then we've got a gluten free pasta that we sourced that we can start doing the pasta. Okay. So if you gluten in Tullo and got a problem with that, that's brilliant. Now, aside from all of that, when we come back, I want to just wrap up our chat and have a little chat about not only can you order that as well, but also a couple of other bits and pieces that you're doing. So we're going to be back with Malcolm Burroughs in just a bit. David Watts on Mix 93.8. My special guest on what's involved tonight, Malcolm Burroughs, because I was kind of between a rock and a crazy person, because that was when I just moved off from the first farm that I was at and everything was going to the divorce, et cetera, et cetera, et cetera.

I moved into a little place and the lady there wanted just more than my rent, I suppose, is the best way to put it. And I was totally at a loss. And then out of the blue, you went, "Hey, I've got a little flat on the farm I stay in. Come and stay there." And I was like, "Oh, I don't know if I can afford it." And the first thing that you said, because I was going through financial, you said, "Don't worry about that. You need a place to stay." And as it turned out, it was a brilliant place to stay. I think my dogs just about took over your house there, because the little one used to just go in with your mom and dad, and then I used to have to go, and your dad always used to look after if I was working late. And then, obviously, at that stage, you were running 10 on Russell. So I also played a few every night. And for somebody who's got very little at that, that was brilliant. But that's the thing that you do that I've noticed. And there's a concept I've come across called conscious capitalism. And this is... Well, that's a nice word. And this is about being a capitalist and making money. It's good, but it's also... But you've got to give back. What do you do with it? So you're running Lazy Cook, which is brilliant, and I do recommend you try it out.

It's just brilliant. If your lifestyle doesn't allow for you to eat healthily, these guys are brilliant. Cake Brothers, people can also hire you if they're having a dinner function at their home. They can literally hire you. And you can tell that's booked me for just about every Saturday for the year. Okay. I can do all that if I should. But I can talk to you. The best place to get hold of Malcolm is at info@thelazycook.co.za. Otherwise, just drop me a mail. It's david@whatsinvolved.com, and that's spelled W-A-T-T-S-I-N-V-O-L-V-E-D. So David@whatsinvolved.com. I'll put you in touch with Malcolm happily. But now, going back to what I was saying earlier on, this is one of your tenants, something you live by. You give back. And again, don't you dare get modest on me here. A lot of the stuff that you do, a lot of turnover, a lot of money, let's call it money because that's what it is that you make, actually you give back. You give back in the form of money and all sorts of things. One of the projects that you're busy with now is 67 Blankets for Mandela. Well, yes. I'm very blessed to be with them. I'm an ambassador for 67 Blankets for Nelson Mandela. And I have the privilege of going and getting blankets and getting, motivating people to give me scarves, blankets, and rushing around the country and giving it where the need is.

When the tornado hit Krugerstrup area, I was able to phone my clients and the team, the Eden Bell teams, and Norwood Willigans, and got as many blankets and loaded up one of my delivery vans. And a friend and I rushed off to the mediators and went right into the homelands, the areas where the tornado had been, the houses had been flattened, the little kids were all muddied and wet, and they were being given a bright color blanket, a hug, with love, from 67 Blankets. It's my passion. And it certainly is. I mean, I've seen the stuff that you've been involved in, but you also, you like the idea and you do, and I know you've done this a lot of, you know, like I said, of giving back and you just quietly go out and do things for people. I know of a lot of charitable stuff that you have done. But that's not to be aired. And that's quiet. That's not to be aired. I agreed that I wouldn't do it. We don't want recognition for that, thank you. It's part of your philosophy, though, is, you know, you give and you're given, and then it comes back. It's multiplied. Well, I think that's the way the circle of life is. I'm very blessed. Tomorrow, I'm off to Cummings, Africa, here in Madrid. They invited me in 67 Group Blankets in about two years ago.

And they have that social awareness for their staff's social commitment. They've got everyone on board in their company, crocheting and knitting. They supply the wool. They supply the needles. And I manage it on behalf of 67. Tomorrow, we have a handover with Cummings, Africa, and they're going to give me all their hard, beautiful work. I've seen it. Yeah. Their scarves, their beanies, their kid's stuff. And that then just goes and gets to see it. And I've got a home that's child wealthy and really put to have approached me. Everybody else I met, socially, the woman says, "I'm collecting. You can help." I said, "Of course I can. Let me see what I can arrange via 67 Blankets." So we go out under the label of 67, and we bless people accordingly. Fantastic stuff. Malcolm, we're out of time already. Again, it happens to me every day. People want to find you. It's thelazycook.co.za. You're on Facebook as well. I'm on Facebook, Malcolm David Burrows. So we can look you up just under Malcolm David Burrows. That's right. And it'll lead us to thelazycook and to thelazycook and cake brothers. Also on Facebook. You can Google the companies. Yeah. There we go. Just take it from me, okay? The food is out of this world.

It is very reasonably priced. If you should have a professional in any way, shape, or form. And yeah, if you're single, if it's just a couple, or if you've got a family, Malcolm and them can seriously help you out. And it's great, healthy food. That's the one thing I like about getting stuff from you is I don't feel guilty. And it does. It takes off the pressure because I know. And also I just throw the stuff in the freezer and then in the morning it's lucky dip. So you know, I'll just take out whatever's on the top and there we go. And then meals are a surprise all the time. Rotate. Sort of a shuffle before you put them into the deep freeze. And I know you're going to eat some of the chocolate brownies and take your... I'm going to take my medicine and then have a chocolate brownie. I have to. I have to. I made them keep one for me. Malcolm, thank you so much. Thank you so much. It's been an absolute pleasure and a privilege, as always, to talk to you. I wish you all the best with the Lazy Cook and with Cake Brothers. And continue going out to there and doing good work. Well thank you. I love being here. David Watts on Mix 93.8.