For our third episode we travel from the near West (Dorset) and to South Asia (Sri Lanka).  Paul Oliver has left the big corporate life as well as the dreaming spires of Oxford to help make health and care for old people better. He sees food as an integral part of social bonding and a dignified later life. 
 
Nothing destined Paul to appreciating and cooking Sri Lankan food, as he was brought up in a council estate on a diet of pie and mash, with eel being the weekend delicacy. Luckily, he started travelling as his employer BT went from parochial to international post privatisation: his taste buds developed in parallel… 
 
His dish of choice is parippu, a very moreish version of dhal (lentil curry). In part 2 you will hear my daughter Valentine and I go through the recipe, discuss where it comes from, what it should look and taste like and how to cook it. Because it is such a flexible dish, we give you three recipes to try, they are attached below.
 
Bon Appétit!
 
“You don't have to always follow the recipe; you can change your mind. And that is true in business, too” – Paul Oliver
 
You’ll hear about:
 
03:46 – The part food plays in Paul’s life
08:49 – … and work
09:49 – Food challenges in the care sector
13:32 – Paul’s chosen recipe of parippu
22:11 – The Proust questionnaire
30:25 – Paul’s leadership & food wisdom
32:32 – Part 2: How to cook parippu
 
Episode resources:
 
Find out more about Paul:
 
https://www.linkedin.com/in/paul-oliver-fcma-cgma-a184a4/ 
 
The 'restaurant' recipe: https://youtu.be/n2QSRsfq4SM?si=jCgPaf7B2QgCAJ36 
 
My neighbourhood Sri Lankan restaurant: https://machankitchen.co.uk 
 
Paul’s favourite restaurant: https://dammikas.com/ 
Download the 3 recipes here
 
Contact François:
 
LinkedIn - https://www.linkedin.com/in/francoismoscovici/

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