- [first lines]
- Minty Marchmont: Hello. Welcome to Posh Nosh.
- Simon Marchmont: Hello.
- Minty Marchmont: Sunday evenings are very special to us. Come Sunday evenings we get to relax and just cook a simple dinner, and tonight we've got a rather special friend coming to dinner.
- Simon Marchmont: Supper. Not dinner; supper. Sunday evening's a time for supper.
- Minty Marchmont: Supper.
- Simon Marchmont: Supper is dinner with its shirt undone.
- Minty Marchmont: And we...
- Simon Marchmont: Supper is relaxed, it's languid,
- Minty Marchmont: Yes.
- Simon Marchmont: it's louche. Dinner is a middle manager from Leicester sucking up to Japanese clients. Supper is an Italian language student sunning himself on a lovely June evening in Hyde Park, stretched out on one of those picnic rugs.
- Minty Marchmont: Yes, all right.
- Simon Marchmont: Supper is leftovers.
- Minty Marchmont: And today we're going to show you how to *make* leftovers.
- Simon Marchmont: We're going to do leftover roast chicken with parsnip and watercress salad leftovers, with leftover wine and leftover bread.
- Minty Marchmont: When your chicken is noblesse oblige, embarrass a leg and some décolletage and disenfranchise,
- [tosses them aside]
- Minty Marchmont: and twirl some flakes into the pan sweat.
- [post credits]
- Minty Marchmont: [voiceover] From the Posh Nosh range: Organic Apple Confit with stems, pips, stalks and bark.
- Simon Marchmont: [On the importance of choosing ingredients] Always have a relationship with your meat.