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Records Welcome

0:46

to the off-menu podcast shredding the

0:48

carrot of conversation Shredding

0:50

the cabbage of the

0:52

internet mixing it all up together in

0:54

the mayonnaise of good times You

0:57

got yourself a pod slaw. Oh, it's

0:59

the best pod slaw in town. That's a gamble.

1:02

My name is James a caster We are the

1:04

proprietors of a dream restaurant and every single week

1:06

We invite a guest in and we ask

1:08

them their favorite ever start a main course dessert side

1:10

dish and drink not in that order And this week

1:13

our guest is Nisha

1:16

Katona a wonderful chef wonderful

1:18

broadcaster a fellow judge on

1:21

great British menu I've had some of friends

1:23

from his other from his other life. Yes

1:25

one of my other buddies weird She's

1:28

absolutely brilliant. My bit jealous as she

1:30

runs the Mowgli restaurant chain, which we

1:33

both love Yeah, love it. So very

1:35

excited to have Nisha in the studio

1:37

today Also, we have

1:39

a lot of fun with Nisha on the show and

1:42

she's bonkers on great British menu.

1:44

Yes. She's a proper laugh Yes,

1:46

she sees bonkers. Yeah, and we already know

1:48

what you encourage it like Yeah, and and

1:51

and the Oliver to be fair. Yeah, this is the

1:53

the fun. This is everyone on great British This is

1:55

the final piece of the puzzle But

1:57

like all the brilliant crew and stuff and all the

1:59

chefs have been on Who should we have on from

2:01

the crew? We

2:03

can have big Chris. Yeah. Yeah, I thought

2:05

about big Chris big Chris the cameraman. Yeah.

2:07

Okay Yeah, we'll have him on if enough

2:09

people Tweet off menu

2:11

asking for big Chris if we get a

2:14

thousand tweets That are

2:16

requesting big Chris come on the pod With

2:18

invite him on right a thousand. We're

2:21

not doing that because we will don't

2:23

get a thousand we will make We're

2:27

not having big Chris on the podcast. Nisha is a Brilliant

2:30

chef. She's a proper laugh. She also

2:32

writes fantastic cookery books. She's

2:34

got 30 minute Mowgli She's got meat-free Mowgli

2:37

and she has a new book available called

2:39

bold bold Labor

2:42

twist classic dishes. Yes, so looking forward

2:44

to talking to her about that but

2:47

Hopefully she gets to talk about it. She doesn't

2:49

say our secret ingredient. Yeah Yeah, of course Nisha

2:51

says the secret ingredient an ingredient which we have

2:53

deemed to be unacceptable We will be forced to

2:55

kick it out the dream restaurant and the secret

2:57

ingredient this week is Kangaroo

3:00

meat Kangaroo

3:02

meat kangaroo kangaroo milk or

3:05

not not the hair not the hair kangaroo

3:07

hair Although I wouldn't like that either. No

3:10

never had kangaroo actually James. I've not had

3:12

it I don't think I would want it

3:14

to know and I know that as a

3:17

meat eater Then that is probably quite hypocritical

3:23

Of mythical don't they so yeah, I Was

3:27

a bit pointless tweet the kangaroo. Yeah, we

3:30

point this eating any of them You know what if it was offered

3:32

to me, I probably would try it, but that's the secret ingredient this

3:34

week anyway Thank

3:38

you Welcome nation

3:41

to the dream restaurant. I'm very glad

3:43

to be here welcome nature to toner

3:45

to the dream restaurant a

4:00

bit of a diva sometimes. How

4:02

amazing to be here. Honestly, this is a massive

4:04

deal because this is the

4:06

podcast that all my kind

4:08

of cool members of my family listened to.

4:10

Yes. Who are they? Who are

4:13

the cool ones? Okay, in fairness, there's one cool

4:15

member of my family. And I've got one

4:17

cool person in my social group. But

4:19

they, you know, it is

4:21

like a cult thing, isn't it? I mean,

4:23

they religiously listen to every word of it

4:25

and then they repeat what you said back to

4:28

me at Nauseam. Yes. Do

4:30

they make us sound funny? They, do

4:33

you know what they do? It's about the bounce,

4:35

isn't it? Yeah, we say that.

4:37

I Googled that before. Yeah. But

4:42

I did text you and say, I expect no humor.

4:45

This is what really worries me. So no, it's

4:47

a massive deal. So thank you very much for having me on.

4:49

Who are the cool people you know that like it? Okay,

4:52

there's two. Shout them out. Okay.

4:54

Lucas Twigga. Lucas Twigga. Thomas

4:56

Batley. Thomas Batley. Nay

4:58

and Biswas. Nay and Biswas. But

5:01

when they approached me, they said, are you actually kidding? You

5:03

need to pull out of this gig, basically.

5:06

Really? Because you're so

5:08

essentially dull. You're a chef, yes,

5:11

D'Lanter. A judge on the best food show

5:13

on television. And they're gonna tell you you're

5:15

not suited to this food broadcast. But you

5:17

have funny people on this. You have some

5:20

epic, epic guests. So honestly, I do, I'm

5:22

humbled to be on. It's a really weird thing,

5:24

you know, because I've only just started. In fairness, I've

5:26

only just really started doing TV. So I'm

5:29

not kind of famous in that

5:31

way. So I'm still at that level where people see

5:33

you in the street. And I don't know

5:35

if you remember getting to that point where people see you in the street,

5:37

and they think they know you from their social life. So

5:39

they think, they go, oh my God, where have we

5:41

met? Where have we met? How'd you deal with that? So

5:44

once I've learned a lesson. I was in a hospital,

5:46

went to visit my uncle anyway, and a nurse came up

5:48

and she said, are you a doctor

5:51

here? I thought, I wish. My dog's crying,

5:53

sorry. No, don't shout. Just

5:56

sit down. And she said, are

5:58

you a doctor here? And I said, no. No, and I sort of

6:01

knew that she kind of seen me on this morning or

6:03

whatever GBM She said why are you a

6:05

nurse? I said no, and she said physiotherapist.

6:07

What is it? And and

6:09

at that point I thought I'm gonna say I'm gonna sound like an

6:11

arse here But I'm gonna say and I said I

6:14

do a little bit of TV and she said no, it's

6:16

definitely not that And

6:18

I've never ever ever repeated

6:20

that again, so you just kind of play along I just say

6:23

i've got one of those faces I had it at a wedding

6:25

the other day One of the other guests came up to me

6:27

and went I swear I know

6:29

you from somewhere and went i'll be here all day. You've got time

6:31

to work it out She

6:34

didn't work it out joe lice it texted me the

6:36

other day letting me know that um There was someone

6:38

at berbend city airport who was looking forward to coming

6:41

to see me Uh doing show in

6:43

kettering and he knows that because they came and told him they

6:45

were looking forward to seeing him do a gig in kettering And

6:48

uh and their girlfriend's a big off menu fan And

6:50

then came back later and said sorry, she's gonna kill

6:53

me if I don't get a photo Told

6:56

me they got a selfie together and then

6:58

he said excuse me Give some that to his girlfriend and

7:00

he'll be back in about 10 minutes to explain to me

7:02

what's gone wrong Is that sent me a photo of the

7:04

two of them with doing the thumbs up? Has it gone

7:06

wrong? I sent him back a photo of me doing a

7:08

thumbs up and the guy had his photo taken with the

7:10

photo of me I

7:16

can't believe that still happens to you two, you know,

7:18

at what point does it's a

7:20

strange thing? I might diminish before then.

7:22

Yeah, you know, yeah What do you mean

7:25

diminish just in terms of the amount of tv

7:27

that I do so I do gbm I do this

7:29

morning and you know, but i'm running restaurants as

7:31

well. So you've got to sort of pick your battles a bit

7:34

A little bit. Yeah, and so maybe I

7:36

do less I don't know but what's

7:38

great is just doing the bits that you like, you know

7:40

Just doing tv and things that you like. I think you've

7:42

got to start really, you know being judicious

7:44

about it Yeah, sure goose is very curious about

7:46

everything that's on the table. You know, she just back

7:48

on the floor Should we put her out do you

7:50

think it's pretty funny to have her in here? Okay,

7:53

good Yeah, it is like having a prime So

7:55

she's got the chicken strippers out my bag My

7:58

entire bag pulled out a whole box chicken strippers.

8:00

So I'm gonna give her another chicken stripper. She just had

8:02

one and it didn't really help because she still went back

8:05

in your bargain. I'd say it's made her worse than she

8:07

was before when you gave her the chicken stripper. The sad

8:09

truth is it's helping her bowel mobility

8:11

beneath her so there'll come a point. Yeah,

8:15

we're getting the dog full of

8:17

chicken strippers to help her

8:19

bowel mobility and we're in a small

8:21

closed studio. Yeah. Well, it's

8:23

gonna be a first for my new but I can't wait for

8:26

it to happen. All of us choking on guts. So

8:30

do you ever have dogs in here before? Have

8:32

you had people? Yeah, Tost. Tost has

8:34

been in here. But yeah, he can't

8:36

sit still at all. Really? I mean, he can

8:38

ghost to be fair. Do you find it distracting?

8:40

No. No. Well, in a nice way.

8:42

Nice for a change, you know. Yeah. Have a

8:45

dog. If you're not distracted, I'm not gonna be

8:47

distracted. So this is amazing just talking food.

8:49

Yeah. Such a rare treat, isn't it? Love it.

8:51

I find you going food all the time.

8:53

Well, it's funny because so yes, I

8:55

build restaurants is what I do. And

8:58

the menu is mine. And

9:00

it doesn't I think it's really important not to keep changing it.

9:03

So there'll be the odd thing that changes or I

9:05

tweet. And what I tend to do is put

9:07

things if there's a dish that isn't selling, it's dead interesting. I

9:09

put out social media. So I built this on social

9:11

media. And I know you think this is hilarious. But

9:13

it will literally my social media is all me. Pictures

9:16

of the dogs, pictures of the goats, pictures of whatever

9:18

can hear a whinging. And

9:20

so there was a difference. It's a cabbage dish

9:22

that wasn't selling. And it's an amazing dish. The

9:24

way the Indians put cabbage is so clever. Anyway,

9:27

so put it out social media. Cabbage decision selling.

9:29

Can you tell me why? Is it because it's

9:31

not nice? Or what is I'm doing wrong

9:33

with this? And the audience came

9:35

back and said English people would never pay

9:37

to eat something with the word cabbage in

9:39

in a restaurant. So I changed the name

9:41

to Tangled Greens. And suddenly the sales went

9:43

wow. It's so interesting, you know, just having

9:46

that really instant relationship with your audience. Same

9:48

with omelets. So kati wraps, you'll know a

9:50

kati wrap, where it's a chapati with an

9:52

Indian omelet, masala omelet with onions and chili

9:54

and to head dead and nice. And

9:57

it wasn't selling. And again, the feedback came back to

9:59

keep it on. just don't use the word

10:01

omelette on your menu. So

10:03

it's that kind of tweaking. As

10:05

a result- So the Tangled Greens is actually cabbage. It's

10:07

cabbage, yeah. Oh, I'm never fucking eating that again. What

10:09

the hell did you think it was? Cabbage, absolutely. For God's

10:11

sake, do you think the cabbage does not photosynthesise? It's

10:14

a green, my love. It's

10:16

a bloody green. Why? It's

10:19

coming. You're serving cabbage in your restaurant.

10:21

What a ripoff. Oh my God, it's so good though.

10:23

That's the thing. No, it's really nice, yeah. You don't

10:25

have to pretend like it. I

10:27

love it. We love your restaurants. If

10:30

you ever take chat bombs off the menu,

10:32

you are in trouble. You're sweet, isn't it?

10:34

I'm gonna be furious. Really, you are very

10:36

sweet. Honestly, I built it for the chat

10:38

bombs. Bombs away. Bombs away, because they're really

10:41

pernicious little buggers. So when you make

10:43

a chat bomb, it will retain

10:46

its shape for eight

10:48

minutes, and then it deliquences. It

10:51

just disintegrates. So can

10:53

you see building a commercial enterprise on

10:55

the basis of something so exacting

10:58

was a real challenge. And you can see why

11:00

people don't really do them in restaurants. So in

11:02

India, you get them on street corners and they're

11:04

sold a rupee and you get one. So

11:07

they hand you one of these bombs because it's gonna

11:09

dissolve soon. So we have to do

11:11

it obviously. So we've got one dedicated chat chef. You

11:13

come in, place your order, immediately that's made, immediately brought

11:15

to your table so you can get them in and

11:17

get the crunch. You know, it's

11:19

so, you know, start in the Indian, you

11:21

probably don't wanna talk about restaurants, but starting

11:24

an Indian restaurant and you realize, wow, it's

11:26

perfect. You definitely do, that's quite hard I left

11:28

to think you can talk about. But

11:30

it's the food. So, you know, that curry house

11:32

we're eating, which is fantastic, but those meat dishes

11:35

that you can cook like a big meat curry,

11:38

and it keeps for a week. And

11:40

in fact, on day three is when it's at

11:42

its very best because when anything's got garlic

11:44

or onion in it, it gets better and

11:46

better. But it's when you start introducing meat-free

11:48

stuff, it's a lot more fragile. And

11:51

so building restaurants on the basis of stuff that's

11:53

freshly made every day, things like that,

11:55

cabbage dish, you can't keep it to the next day. You've

11:57

gotta be made and then served, and it's all of that.

12:01

So it was a tricky one, you know,

12:03

approaching how you do this. And

12:05

you've got to be busy. That's the horrible ironies. You've got

12:07

to be busy to make it work. I had a meal

12:09

in Rome once where they did

12:11

like cat bombs, like similar

12:13

things. And I was really excited

12:16

to have... And this is probably one of the

12:18

worst meals I've ever had. It was a bad place. Yeah.

12:21

It was really weird. Really friendly waiter though. And

12:23

they were just full... They just filled them with... Because they

12:26

ate some of the poor liquid in them. They didn't even

12:28

do it remotely, did they? They put their poor little liquid

12:30

in them. And it was just like... Mouthwash?

12:33

I wasn't expecting that taste. I

12:36

put it in all that. Disgusting. I got to eat a

12:38

whole load of them. It was really bad. And

12:40

then whatever I had for my main course, I can't remember what

12:42

it was. It wasn't very nice, but I was so hungry that

12:44

I just finished it. And the waiter came over

12:46

and he went... You shouldn't ever hear this at a restaurant.

12:49

He came over and went, hey, you finished it. That's cool.

12:53

Really bad. That's really bad. And

12:56

then at the end I got a cocktail and it was the same mouthwash

12:58

as the other one. It was the same mouthwash as the Golguppers. It was

13:00

the same thing. Oh my God. Yeah. Gosh,

13:03

you've got good knotted egg Golguppers there. That's a

13:05

whole different thing. So it tasted... It wasn't that tamarind

13:07

you didn't get that. Golguppers and tapas are different things. Golguppers

13:09

are different. Yeah, so Golguppers have got the liquid in them. They've

13:11

got a tamarind liquid. They're dead cool. They

13:14

should be dead. i.e. they're a cool concept, aren't

13:16

they? They've got this crisp outer shell. Yeah. And

13:19

it is a tamarind, mint, sweet and sour

13:21

kind of liquid that you pour in and

13:23

pop it in. So I started Murgu with...

13:26

Which means water, Puri, on

13:29

the menu. And remember, and

13:31

this is no indictment on

13:33

anywhere in the country really, but I started Murgu...

13:35

What? Nine years ago in

13:37

Liverpool when Liverpool was getting the Dirty Burger movement. So

13:39

it was a real risk and that was just a

13:42

bridge too far. You know, something that goes

13:44

into your mouth pops and it's liquid. It's

13:46

a bit postular, isn't it? You know, so

13:49

you've got to read your audience and

13:51

so I pull them. I might reinstate them, but

13:53

I think we've just got a little bit of

13:55

a way to go before... Your

13:57

reaction is pretty typical. Okay. offended

14:00

by the taste of the kind of Listerine interior,

14:02

weren't you? No, no, no. I've had

14:04

them elsewhere. Delicious. Yeah. With the liquid

14:07

in. Absolutely amazing. It was this particular

14:09

place. Yeah. Trust me. Really?

14:12

Trust me. It's, but you're

14:14

saying that with the liquid it's a bit pustular.

14:17

With the liquid it's a bit pustular, I think. But you

14:19

put like yogurt into yours, right? But there's a little bit...

14:21

That's more pustular than me and I watch Dr. Pimple Pop

14:23

off. It's very, very Dr. Pimple

14:26

Pop, isn't it? Yeah, and I love that. I

14:28

think you're anchored by... Oh

14:30

my gosh, I'm supposed to not be making this

14:32

food sound horrendous, but you're anchored by the chickpeas.

14:34

Yes. I think by virtue of the fact that

14:36

you've got a bit of rubble going on in

14:38

there. I've seen Dr. Pimple Pop videos with

14:40

bits of rubble coming out as well. Also,

14:43

I think it's nice that you do a different spin on it. There's

14:45

a different... I can think that that's

14:47

where I go to get that particular thing, is

14:49

Mowley. I couldn't really go anywhere else to get

14:52

something that's like the chat bombs, you know, Mowley.

14:54

Yeah, we trademarked the word...

14:56

When I started it, trademarked the

14:58

word chat bombs. Because you're right,

15:00

it's every person makes them differently. Every

15:02

street corner's got a different permutation of

15:04

ingredients that goes in it. Is that

15:06

the only reason you go there? Is that the only dish you

15:08

have? Yeah, I don't know what else you do. Oh God, I'm

15:10

sorry. You're breaking my... I'm sorry. I

15:13

would have fallen out of chat bombs to myself and don't sit me

15:15

on a fucking swing. Do

15:19

you not like the swings? I was on the

15:21

swings once and I lasted two minutes. I was like,

15:23

sorry, man. I can't do the swing. And

15:27

every time I go to a Mowley and someone sat in the swing,

15:29

I'm like, oh, look at you. You're a real geek. You're the swing.

15:32

The swings are very popular. By

15:34

the way, listeners, every Mowley has

15:37

a swing. There's only one or two that

15:39

don't have a swing. Yeah, so a swing seat. They're

15:41

not for us, Nisha. The swings are for the Huns. You're

15:45

getting the Huns in, they're sitting on the swing, they're putting

15:47

it on Instagram. You know what you're doing. Yeah, yeah, yeah.

15:49

Do you know what's dead interesting? Across the country, the

15:52

swing seats sell out. So if you want to

15:54

book... People want to book the swing seats across

15:56

the country. The only city where people

15:58

complain about going on swings is... Glasgow

16:00

and we cannot work out why that is

16:02

really really interesting. I love it

16:04

God, yeah

16:10

for me because the reason I put them in is because

16:12

so I design every single Murgly every brick of every

16:14

Murgly and behind my grandmother's house

16:17

in Varanasi there's like a

16:19

broken down temple you know it's all broken down brick

16:21

it's got vines it's got monkeys and we used to

16:23

go down and sort of play amongst this and you're

16:25

swinging off the vine you know it's very jungle

16:27

buckle this has got nothing to do with the

16:29

jungle book because of course that came to us

16:32

didn't it and so that's it's

16:34

that feeling of swinging it makes you feel

16:36

James like a little girl. Well that's lovely.

16:38

I tell you you don't want to feel

16:40

like a little girl perhaps. I guess I didn't

16:42

on that particular evening. I thought I'd

16:44

be like a little girl but you

16:46

know food was lovely. Yeah thank you.

16:49

I don't just get the cheese on

16:51

toast. I'll tell you what I try

16:53

something different every time. You

16:55

try something different every time. Yeah yeah yeah. It's really

16:57

good of you to even go. I was in Liverpool

16:59

recently and I was there for a week and I

17:01

went to Murgly twice. Yeah so I'm building

17:04

outside of it you know I've got one in Charlotte Street

17:06

yeah and so I'm at the junction now where I think

17:08

okay do I do more in London do I do you

17:10

know build a bit more of a sort of London empire

17:12

and for every one Murgly I build in London

17:14

it means there are two outside

17:16

of London you can't build because the rents

17:18

here are extortionate here being London you

17:21

know recruitment's harder so here in London 90%

17:23

of front-of-house staff or you know back of

17:25

house and front of house church stuff were

17:28

European then we had Brexit didn't we didn't

17:30

we whereas you know the rest of the country were

17:32

only 17% European so there's so many

17:34

reasons why I can't keep building. I get London

17:36

though man it's great like as a touring comic

17:39

I really liked the fact that like Mowgli was like

17:41

around the country I couldn't get it in London yeah

17:43

I'm on tour I can look forward to I want

17:46

to get a Mowgli at this place when I want

17:48

to go there so like I never

17:50

got on that Charlotte Street one. Now I've

17:52

been dead after they've sat me on this

17:54

fucking twin. Neish

17:56

has got a lot of restaurants and an increasing amount

17:58

of restaurants there's a running Jog on a garbage

18:00

man you are or every time that we have a

18:03

lunch break some ago I for an hour. We.

18:05

Got back into the judging time but some character

18:07

local always got what you been up to. Nice

18:10

your open another three fucking restaurant A to see.

18:13

That save on the trope average than I

18:15

have to assess. Damage has to take his

18:17

eat. I mean of a C watch add on Viagra

18:19

which many. And so will his new

18:21

judging panel. It's do watch it here,

18:24

have an hour to get the A checks and yeah

18:26

yeah and of itself and yell bad at what in

18:28

a full service. but like with a wealthy ozone and

18:30

I'm on, I'm in. Now what's this?

18:32

Is the best unit we are in

18:34

Her. Yard by the heart of the A. Funny

18:38

moments when we started because we're all set

18:41

the three of as a so difficult be

18:43

more different could win. Good we

18:45

intensive everything get back as. A

18:47

doesn't come without. And that. Testosterone.

18:51

Yes, But other than I am proper but

18:53

for the early my. Mother

18:56

for. Success set up

18:58

a your some of relationships the flip of a

19:00

me interviewed cabbage you know in comments the I

19:02

think that before he could be quite whispers by

19:04

Nevada because you be I'm really I was years

19:06

ago we had catch on this yeah yeah yeah

19:08

let's talk about your new book. Nice have very

19:11

sweet he got lots of books out of course

19:13

Abebooks yeah mate remotely. Yeah. Me remotely

19:15

thirty minute mostly the human it

19:17

mobley and now bold now boldest

19:19

dead exciting because it's got beat

19:21

will cover. The colors of the to

19:23

the much my bangles and when moved

19:26

on old some of us am but

19:28

more important or more importantly, it's a

19:30

big it's classy James I don't have

19:32

the Zoo classes.o Godless. Next, it's classic.

19:35

It's classic there with a really interesting

19:37

reading which is pretty. Close to where cook

19:39

so that unit. And the

19:41

The Crucible in which my coat

19:43

color, nary habits and skills. That

19:45

informs for him what you know is born

19:47

in this country the raised by to indian. Parents

19:50

obviously And so when English food

19:52

did get through our door it

19:54

was immediately adulterated. So net the

19:57

have tremendous and is Christie thanks.

20:00

The emperor in so they'd come in but

20:02

my mother was system and can be the

20:04

karma solder inside little batch of there was

20:06

never anything. That wasn't in some way pimped.

20:08

Yeah, this is not about this. Actually I'm

20:10

not. same boat as disposed is. That.

20:12

The recipes I'm so busy one of the rest reasons

20:14

and discuss your are you got a time when he

20:16

has tempted I was today that he should have that

20:19

that is does totally authentic let let's as long grill

20:21

steaks that will make sweeping that from the other two

20:23

are slow. Ah you know the a bit of muscle

20:25

a paste on now says it. Go into the girl

20:27

that kind of They typically Lindsay can fix. But

20:30

this is not that this is of

20:32

things like oh my gosh pineapple and

20:34

on should be protests and things like

20:36

just as combination to say nothing What

20:38

happens is when you have been raised.

20:40

In such a subversive way when

20:43

it comes to flavors ingredients didn't

20:45

you hold approach to food as

20:47

is boundless? So you'd just thinking

20:49

this really naive open minds way

20:51

some constantly experimenting. With you know things

20:53

that stick sizes that. That worked together bit

20:55

say that he saw as he kind of in

20:57

that way and that's what though disease is being

21:00

built in a brave enough to just is kind

21:02

of that. trust me on this in her had

21:04

this to this to us those but that but

21:06

the movie books are out there as well and

21:08

that's kind of tell the whole reason I moved

21:10

into sued. Is. There writ

21:12

large in those books because I was never

21:14

have a Cd you know I was as.

21:16

I was raised to be embarrassed or a doctor. Muffler

21:19

This It ought to announce what happens. Muppets, Doctors You

21:21

got to the doctor. Otherwise nobody will

21:23

marry evil whatever you have No. So if you

21:25

don't just you're not A.he will fall off. The

21:28

face of Britain is honestly what we think. What

21:30

we thought so as a balanced of twenty. Years.

21:33

And shop session barista. But what I realized

21:35

as a started cooking Dnc the. Disease. That

21:37

exciting is that all Indian food is

21:39

predicated only on three spices. And

21:41

to those never changed it's it's is this

21:43

real Archimedes moments to the to that never

21:46

change our timid until he said every curry

21:48

has got temur can Chilean it. Thomas.

21:51

I'm is he going to doze. Off and just give me

21:53

to no. One is not as you wanna know,

21:55

it's Diodes health.you are hundred a hundred houses. But

21:57

depending on the genre as angry

21:59

in that third spice changes. So

22:02

for instance with the cabbage plastic

22:04

as you would use. Mustard

22:06

Seed commentating with.

22:08

Say route that you would use team

22:10

and to with Until he says suddenly

22:12

you realize that there were these very

22:14

distinct rules that a time tested on

22:17

flawless the have been passed down and

22:19

so I became quite evangelical but teaching

22:21

this is this three spice formula and

22:23

that's how I started books and that's

22:25

how I started. As a

22:27

barista as teaching ten years wanna

22:29

filibuster. And. Then this entrepreneurial thing,

22:31

bikes were you think I could I found.

22:34

One. Food that isn't. You know that

22:36

the way the Indians actually. So I'm not

22:38

not kind of the curry House fab. How week

22:40

when the curtains drawn and you're. Getting out

22:42

that geriatric cabbage from the back the bedrock of

22:44

you do with it now that you will see

22:47

can like depression with that. As a

22:49

miserly know you're a barrister and then did

22:51

this complete pivot that Us bus put a

22:53

smash into. Direct those. That's pretty impressive. I.

22:57

Am I right? As a whole, as impressive

22:59

as I think I've lived this long than

23:01

retained continents that I think was impressive haha

23:04

cause I'm out. You know that the I

23:06

think was impressive honestly at. It'll still be

23:08

so story. Too

23:15

cheap continents when I'm with Add. On.

23:17

Home. We're in

23:19

the your perception of a hotel and I

23:21

thought about nation was laughing at reforming vivid,

23:23

no substitute last that long. That

23:25

she was self intersection of the hotel. Or

23:30

such inspired storm as. A

23:33

bodyguard? I'm. Realizing

23:36

the free spice will disappear

23:38

completely, tighter Gti allies. And

23:40

that's just responded with the thought he

23:42

was pets house. To

23:47

know what it was it was simply

23:49

add saying Nisha. Where's. Your

23:51

room? Me: Okay, that's look.

23:55

As if that's the point we have, he still

23:57

does it Gbm that he. Just even if I'm

23:59

in the same room. him, I find

24:01

it very hard to control my

24:03

gig on him. It's

24:06

just the way he moves. How many times has this happened? Do

24:08

you ever find him this far? No, I'm sorry.

24:10

How many times has this happened? Honestly,

24:13

I think I struggle with a lot when I'm with

24:15

him. All he

24:17

has to do, remember he just walked into a

24:19

room and pushed the door open in his kind

24:21

of air gangly way and I

24:23

really lost confidence again.

24:25

Pissed himself again. Yeah, a little bit. A

24:28

little bit. Do you know what I mean? Because he walked into a

24:30

room. Just because he walked into a room. That's a gift,

24:32

isn't it? Yeah. That's like an Eric Morcom thing. Surely

24:34

that was what it was like being Ernie Y. You

24:36

are the only person who runs like that to me,

24:38

Nisha. Yeah, I think Ed's found the person he wants

24:40

to write his obituary. He's true. All

24:44

he has to do is walk into a room. He's really

24:46

weird. Real Eric Morcom. He's

24:49

so bad because every time we get a comedian on

24:51

or anyone, honestly, I do spend a lot of time

24:53

saying, don't you think Ed's dead for me? She

24:56

tried to get me in the new series of Inside

24:58

Number Nine when we had Steve Pemerson on. I did.

25:01

You should put Ed in your show. I did.

25:03

Steve, please don't do that. That's your response. When he said, what meme

25:06

are you in, you

25:08

should have said Number Nine. I

25:11

thought you were going to be in the episode. No,

25:13

but obviously, I'm so sorry to interrupt the inspiring

25:16

story of someone who's doing fantastic work as a

25:18

barrister and then is now doing fantastic work within

25:20

the world of food, but you did want to

25:22

press yourself in the lobby back. It

25:24

wasn't a fully fledged, you know what I mean?

25:26

It wasn't a deluge. But I

25:28

did need the loo. I did have to then run to

25:31

the loo. It was enough that

25:33

they knew it. They knew it had happened.

25:35

We've got good chemistry on

25:37

that. Yes. I think we've got good chemistry on

25:40

that programme. Yeah, we're a very good team together,

25:42

I think. But do you want to get

25:44

some chemistry going with this fucking thing? Wet

25:48

yourself a little bit. Yeah, I didn't know I could change

25:50

my pants in front of him. Get

25:54

off board. But

25:57

it was weird because I'm sort of sitting there like this

25:59

kind of dawajurans. Between the two of yeah

26:01

I dunno were just talking about hi I'm talking

26:03

about that honestly believe and mustn't by on the

26:05

I set this I think it's really amazing they

26:08

chose me that are honest the I was really

26:10

honored by that because this is. A

26:12

city. The thing about his it's always

26:14

been very. Michelin. Starred.

26:16

Kind of food or in court cuisine very

26:19

very west and classical hasnat yeah I mean

26:21

amazing story on the truth is that's not

26:23

the way this nation he enjoy so it's

26:26

pretty broad minded as and to get some

26:28

only in his his expertise is more world

26:30

such around the world I mean I mean

26:32

literally Ramallah learning how to cook some up

26:35

with it and so says while I was

26:37

very appreciative is that and then he said

26:39

was a very kind of them Get your

26:41

life partners your are usually qualify do the

26:44

job on Amazon quantified setser and said somberly.

26:46

Law this makes. It's not until they get

26:48

out of a the site they would say

26:50

they're lucky the hundred and we do that

26:52

with was told that guy that that. They.

26:57

And they also such nice and they were amazing.

26:59

You look at that you think I can authorities.

27:01

But it was a free food and you know as

27:03

a thin the. Dynamics and then he took the.

27:05

Didn't take a little offices, just work out. How

27:08

we. Is also this article with

27:10

the ground running residents and completely didn't have

27:12

a successful festival of of say whether Tom

27:15

says what can we tom tom really a

27:17

tongue and then by to fly under stress

27:19

had to like me more by diners dusk

27:21

him about cities as I did ten minutes

27:23

yeah yeah yeah are you supposed to those

27:25

are. anyone

27:28

is as tattoos on I wasn't really

27:30

interested under immense say. Though. That

27:32

off against what else it was. has

27:34

tattoos assassins not have. Anything

27:38

to use as have you had many

27:40

tattoos seen anything on the film's recent.

27:44

Just since the light of yeah, I'm

27:47

pretty sure he likes his alleged never

27:49

did as. Well

27:53

we'll start with still have sparked the water

27:55

was we always did. His com forgot about

27:57

the success of it's the Idea that I.

28:00

I was thinking like that. Do you know what I mean?

28:02

Yeah, yeah. Still sparkling

28:04

water, Ed. What would you have? No,

28:06

we're not doing that. No, it's about me. So,

28:08

Kelly, honestly, I feel quite strongly about this because

28:11

I don't like still water very much because... So,

28:14

I used to go to India a lot when I was

28:16

very little, a lot, a lot, a lot. And I spent

28:18

a lot of time with very, very bad diarrhea. Very

28:20

bad diarrhea because I used to drink the water

28:22

that came from whatever, the buckets in the village

28:25

that were kept... The water was kept then in

28:27

a clay pot because they thought that cooled it.

28:29

But what it in fact did, it just made

28:31

the water evaporate down into the microbes. So, I

28:33

literally would come back and I was off and

28:36

hospitalised. It was that bad. Right. So,

28:38

for me, still water smacks of that stuff that

28:40

you put in drip bags in hospital. It's like

28:42

interstitial fluid. It's just... It's the stuff that

28:44

you would squeeze out of or dressing, wound

28:47

dressing, not a dressing gown. Both,

28:50

actually. Do you know what I mean? I've

28:52

no fondness but for still water. No.

28:54

Yeah. Just in description of

28:56

still water we've had on the podcast ever. I

28:59

know. It's the worst we've ever had. We've asked that question so

29:01

many times and you start to think we've had all the answers

29:03

we're going to have. But it reminds you

29:05

of interstitial fluid that someone squeezed from a

29:07

wound dressing. It's a little bit like that.

29:09

Do you know, like they say, that a durian

29:11

fruit smells like an old wound dressing? Yes. Think

29:14

you fruit. Think you fruit. Yeah. That's

29:17

the definition. I always think of just still

29:19

water as... You know,

29:21

it's the stuff of drip bags. It's the stuff you

29:24

mop up. It's a

29:26

nursing term, I think. But then

29:28

sparkling. You see now the thing with sparkling. Can

29:30

I tell you this? I am

29:33

very careful about my teeth, James. I'm

29:35

a very careful person when it comes to my teeth

29:37

because I think, I used to think dentists

29:40

get paid. Your mum's not a dentist beneath her.

29:43

No. By the filling. By the filling. Yeah,

29:45

all my mum does. All my dad. No one is related

29:47

to any dentist as far as I'm aware.

29:53

No one's related to... Now I love them and I think they're

29:55

fantastic. But there was a point. I was raised to believe that

29:57

they were paid by the filling so you don't go to the dentist. So

29:59

I'm not a dentist. really and I haven't had a feeling

30:01

till I was 35 or whatever. So

30:04

really careful about my teeth. Now, have

30:06

you seen the Malham Granite Pavements?

30:09

You know what I'm talking about?

30:11

No, obviously not. In Malham, Yorkshire.

30:13

Yeah, they're called the Granite, Granite, what's it

30:15

called? The Granite Pave? So are you googling it?

30:17

The great, basically carbonic acid, that

30:19

is what it does to rock. Yeah.

30:21

So still, so pure sparkling water, in

30:23

my view, just completely erodes it. You're

30:26

going to end it with Elizabeth I's

30:28

teeth, drinking pure sparkling water. I find it

30:30

too acidic. I just find it kind of fuses

30:32

your front pull lobe to your eyebrows. It's just

30:35

strips your mucus membranes. I just find it too acidic.

30:37

So I like to go half and half. Yeah. So

30:40

that's true. You take the two things

30:42

that you don't like and put them together. Well,

30:44

you have to be polite, don't you? But I have to

30:48

say when I put the two things together, they're

30:50

perfect. You're getting that lovely palette cleansing. You know,

30:53

you get that little bit of acidity, just a

30:55

little wake me up. But it's also hydrating. Yeah,

30:57

don't drink a lot of it. And that

30:59

is true. I've witnessed that happen. When

31:02

a runner comes in and says, would you like some water,

31:05

still sparkling? Anisha says, yes, I'll have

31:07

half and half, please. I think half and half is

31:09

a thing, though, isn't it? Surely people do that. It's the

31:11

first time maybe we've had that in

31:13

the pocket. I mean, maybe someone else has said it

31:15

at some point, but not as a

31:17

thing they already do. I think they probably like

31:19

maybe ripped it and gone, let's go for half

31:21

an hour. I think you're the first person who's

31:23

actually pretty good in preference. Yeah, especially the first

31:25

person who wants half and half and half of

31:28

the drink they want is something they refer

31:30

to as something from a drip bag. And the other

31:32

half is something they've seen rot away a pavement. Yeah.

31:38

This is the corner that you dwell in,

31:40

honestly, in this world. That's it. You're cornered.

31:42

There's two things that you're offered. You know,

31:44

they don't offer you the nice

31:46

stuff, do they? Whatever that might be. What would

31:48

you prefer? Like, this is your dream meal.

31:51

Am I doing the drinks now? What

31:56

can I talk about what I'd like by

31:58

way of drinks? Because right now I'd live in... I'll have a

32:00

slurp on my latte. One second. Yeah, yeah, yeah,

32:02

go for it. Yep. You don't have to

32:04

maintain eye contact really while you're taking the

32:06

latte. But so enough. Really

32:09

intense eye contact then. While

32:11

slurping latte from a straw. Eye

32:15

latte. It's coming out my nose,

32:17

eye latte, because of you, James. Yeah, yeah. Funny,

32:19

funny other than Ed. Funny

32:21

other than Ed, yeah. Well, it's good

32:24

for coming out at some point. It really

32:26

is. At that point in the meal, when

32:28

they offer you still a sparkling water, other

32:30

people have selected other things, right? Have they?

32:32

Yeah. Other people have said no water, just

32:34

passed on it. When we did our dream

32:36

menus, Ed and I, Ed had a Guinness

32:38

at this point, I had Causton Press, so...

32:40

That's a cracking drink. Yeah, it is, isn't

32:42

it? That's a cracking drink. Yeah. Because

32:45

you know there's no added sugar to that. Oh, I

32:47

know. You're keeping your teeth intact. And you're giving your

32:49

mouth the party. It's only lightly sparkling. And

32:52

it's only like, there's not too much,

32:54

and it's lovely. It's the

32:56

taste of all those childhood sweets

32:59

in a drink that's going to be

33:01

kind to your dentition. Preaching to the

33:03

quiet. I tell you what, if you poured Causton Press on

33:05

a block of McGranite, it would say, thank you very much.

33:07

I think it would. I think you're going

33:09

to get crocuses there. Do you know what

33:11

I mean? Yeah, yeah. Oh, dear Lord. You've got a

33:14

few crocuses. Oh, heaven. And

33:16

can I tell you what I love? Yes. Do

33:18

you know duck soup in Soho? Oh,

33:20

yeah, it's on the bean, but yes. I'm

33:22

not thinking of you. Because of the drinking vinegars that

33:24

they do there. Have you had the drinking vinegars? No,

33:26

it haven't. They are so good, James. My gosh, if

33:28

you've been... They're both nodding. There's nothing like

33:31

it, is there? Isn't it so clear? Why has

33:33

it taken us to 2023... Don't

33:35

speak to them. ...for this? He'll edit it out. Why

33:38

has it taken us to 2023, a gamble, for

33:42

us to get to drinking vinegars in restaurants? Because they

33:44

are so good. Do you know there are some drinks,

33:46

and you'll appreciate this being a Causton Press fan. Yeah.

33:48

Where you drink it and you feel your, I

33:51

don't know, your cells putting their arms out and

33:53

hugging whatever you've just put in your body. You

33:55

get it with something, but with crisp drinks, there

33:57

is nothing like it. And that's what the... drinking

34:00

vinegar like in duck soup so they're slightly they can be

34:02

fruity they could be strawberry they could be cherry they could

34:04

be whatever you know it might be and I think it's

34:06

essentially something like apple cider vinegar with

34:08

some kind of a fresh fruit yeah or water

34:10

it could be rhubarb whatever yeah and so

34:13

I don't think it's kombucha based they're not

34:15

kombucha based things they are just drinking

34:17

vinegar so drinking vinegar is what I

34:19

would love to go for amazing yeah really really good

34:21

it's a water absolutely it's not a cup you know

34:23

because duck soup or the duck soup drinking vinegar can

34:25

I go with that as a kind of an opening

34:27

gambit absolutely drink yeah and do you get like a

34:30

few of them is that how they bring them

34:32

out? well no no no it's not we're not

34:34

messing around here this is not a little taster

34:36

let's wean you into the idea of them this

34:38

is served in a tumbler like a old-fashioned

34:40

yeah do you know what I mean with a nice

34:43

this is a drink and you will enjoy

34:45

and it is so very good I can't

34:47

tell you but it's better than that whole

34:49

you know water with the crushed ice and

34:51

lemon and all that. I love this. What flavor do

34:53

you want? Is there a flavor that you think you'd like?

34:55

like an artificial cherry flavor because

34:57

you just shared your Pepsi max

34:59

cherry yeah yeah maximum taste you want

35:02

cherry flavored drinking vinegar a little bit of

35:04

that that would be smashing or plum I

35:06

love a plum drink yeah yeah you know this plum wine

35:08

you get in Japanese restaurants very

35:10

nice very nice really good so

35:12

I'll go a plum a plum drinking vinegar if

35:14

that's all right plum drinking vinegar from duck soup.

35:17

Pop a little bread. Oh smoke. Pop a little bread.

35:22

Now I'm saying to say Cindy V

35:24

told me yeah that I've got to

35:26

say pop a little bread and not

35:28

pop a little bread. She told me

35:30

that but then Nishkumar's mum contested this

35:32

with Cindy who was like absolutely not

35:35

I grew up saying pop a dumb and then the

35:37

two of them had a very long discussion I don't

35:39

know what they agreed on but I said at the

35:41

live episode that I would say it in an episode

35:43

I'd say pop a little bread. Yeah it's this is

35:45

the thing is that word is so ludicrous I can't say

35:47

it's just such a stupid word pop a doms

35:50

means nothing to me it's just it's just a

35:52

silly word it's like taking a bread from

35:55

the subcontinent and adding the doms to it

35:57

It just is a silly word. we don't we? As Cindy

35:59

would say. The same number he was

36:01

initially mom. That said, Not easy method of

36:03

this is I'm such a good sign that we talked

36:05

about I don't know. Went off without a logo on

36:07

Croydon but she got up and cried when you grow

36:09

up most click and had to child. That

36:12

he moved to couldn't tell them where they are

36:15

to your those guys like that silly joke t

36:17

I could make it pretty far as you don't

36:19

know for know the. With. His

36:21

dad. Couldn't. Tell the feather about

36:23

know misses mom was. My. She's from

36:25

originally for you but but all. I've never,

36:27

honestly and civil, never heard Indian say

36:30

Papa John's. The. Done my be My tribes

36:32

of indian said we say peppers but that's not

36:34

the reason that I would. Cheese bread. And

36:36

I will cheese bread or a microphone point

36:39

the Eula I can remind me now as

36:41

take the my earrings and I'm so that

36:43

most people are as is months ago saying

36:46

and recently suffered businesses will have my say

36:48

so you don't use a difference a few

36:50

speaking like this year and with things you

36:52

understand what is the only reason I. Was

37:01

on the South Park the

37:03

for the heritage. Into

37:06

the Abyss. But

37:08

you don't his opponent. I would go bread know we

37:10

don't. Say be set up A But the thing

37:12

about papa, don't. Find a sign that will. Popular

37:15

now. Let's you know, Mother Semi, you can.

37:17

Honestly, this is what it's like to be, didn't you

37:19

can never get it right? because there's so many. Languages?

37:21

There are so many. whatever. But. To. Me that

37:23

hope? See what it is? Honesty. Same so

37:26

as a little engine growing up in this

37:28

country. People would shout that at. You across

37:30

a playground? Uno de mayo that. It

37:32

it it it. You know you spent the whole

37:34

time dodging stones. Or the word papa

37:36

dome or whatever it might be.

37:39

So suddenly it's not a Wester.

37:41

Of the appetite, even. know all those

37:43

kind of steel double as of do

37:45

not have met this little some metal

37:48

canisters that smell of satisfy. Us and

37:50

whole sweat only when I meet my knowledge on

37:52

now for a new team and yet the the

37:54

Onions for the remote both houses of says the

37:56

chutneys. The chutneys alone. The. thing is

37:58

within a couple of the up with any other Yeah,

38:00

it's a little mini lazy-season type thing. You

38:02

know, and suddenly it smells like your GP's breath. No, no.

38:04

Quite like it. You know what I mean? Quite like it.

38:08

They're lovely. Yeah. I'm sure they're lovely. But the thing

38:10

about fresh onions, you need fresh onions. It's never as

38:12

fresh as you want it to be. So I will

38:14

go bread if you don't mind. Yeah. So

38:16

papas, they're lovely. I'm sure not

38:18

really that interesting because I

38:20

want the chewy, stretchy

38:23

bread thing that you have. So

38:26

can I just tell you a little bit? So I was brought up

38:28

by two Hindus. So I was brought up by a Hindu. My father

38:30

was a Hindu priest. And so the

38:32

way that your food is formed, your food taste

38:34

is formed, is that all that has been forbidden

38:36

for the whole of your childhood. So

38:39

many things are forbidden. So as Hindus, you're

38:42

primarily, because my father was a priest,

38:44

you're primarily completely meat free. And

38:47

it's not just that. It's the way the

38:49

Indians eat. So they believe that things like

38:51

garlic and onion are passion or heat giving.

38:54

And so those are forbidden. So if you

38:56

become a widow in India, here's the thing,

38:58

you can never again have garlic or

39:01

onion or even meat

39:03

or fish. Fish is

39:06

a bit different. You can't shave your head. My grandmother

39:08

had a head shaved. You wear white for the rest

39:10

of your life. As a widow, you know, everything is

39:12

about what thou shalt not do. You know, and one

39:14

of the other things that we don't have is that

39:16

whole baking culture. You know, we don't. So we make

39:19

flatbreads on a pan, but the oven was used to

39:21

store tins of stuff. You know, you put your wrestling tins

39:23

in the oven, you don't bake in the oven. So

39:25

that whole thing about having bread and

39:28

the elasticity, we don't have anything in our

39:30

culture that's got that kind of slithering elasticity

39:32

to it that bounce. Because

39:34

meat, for instance, has got to be killed.

39:37

It's cooked till it's dead twice. You know, it's

39:39

cooked till it's really done. You'd never have a

39:41

pink chop. You'd never have scallops

39:43

or squid necessarily unless you lived

39:45

in certain areas in the coastal regions, you

39:47

know. So all of these things that are

39:49

chewy and gelatinous and a bit elastic, I

39:51

am totally drawn to. I was never allowed

39:53

to have chewing on my bubblegum. So

39:56

I used to look with it, you know, like in Elf, the

39:58

film, I used to honestly. Their lot

40:00

with envy: Those blobs, a bubble gum on

40:02

the pavement. Kind of eden the I

40:04

didn't. Care for for

40:07

I was weather was going. Shames. I was read

40:09

and you know what? In my memory I

40:11

felt like it did in my memory. I'm

40:13

saying it now and on. They disliked he

40:15

they? Yes, yes. So I must have been

40:18

about six or seven, but I was bummed.

40:20

these things. And I remember the taste of

40:22

bubble gum and I think. I'd.

40:24

Seen some and I pulled off light will

40:26

sorrow and the in it and it was.

40:29

My. God it was hasn't. Been

40:32

he has I stuff so you're saying that

40:34

for you saying but you did do that.

40:37

I'm saying that assist as a young

40:39

child I remember doing. That just honestly

40:41

I took we've gotten some no I

40:43

didn't do that to. Yes, I'd have

40:46

admitted that Lox Autos disgust and. Times

40:51

it so it's so bad. But they are.

40:53

You don't submit things to children. Alice A

40:55

like. Slates nor would I ever

40:57

allowed. I'm not on to my bread yet.

40:59

just hit me up in a minute you

41:01

know? But no no was ever lasting peace

41:03

or anything with any be good. So that

41:05

mother never had low power thing he said

41:07

let's union then I'd have state every single

41:10

day. It's all of that. So it was

41:12

whatever was submitted me I would go crazy

41:14

with. So thats why bread is such an

41:16

amazing thing is that has to cities and

41:18

bring I'd go. Full Moon is a cundiff.

41:20

A couple that basically had left the basket

41:22

had. Like diversity and she's but yes,

41:24

Oh my cause she loves it! So

41:26

absolutely love it! Yeah I went to Brazil ones

41:28

and just that's pretty much all I know. You

41:31

into the so. Many. Years

41:33

ago he just making enough money to get

41:35

chancellor. you know, don't impose new really short

41:37

he was. He likes me the most. Is

41:39

ever going to like? yes. Coast

41:44

at the ceiling. nice on not the average

41:46

man who are trying out of hospital like

41:48

Ebola. Think that this is the Panda pundits

41:50

a whole writings idea. oh my god it's

41:52

said goes eating bread roll the first them

41:54

a habit blew my mind. Fever.

41:56

bread roll you tell the bread roll open the

41:59

it's quite a thin amount of bread really isn't it

42:01

and then it's just got the fat

42:03

bit of cheese in the middle. Panda

42:05

Keho. Yeah. Keho. I may

42:07

be saying it wrong but. I thought we were talking about a

42:09

panda with a big pop. I'm gonna get it on my

42:11

message because one of my friends is Brazilian and she was telling

42:13

me how to say she did a message to me and

42:16

this is how you say it. You're ready. On

42:19

your key. Wow. You

42:21

had that. I mean. On your key.

42:23

Just so the listener knows there wasn't any

42:25

editing done there to speed up that process.

42:27

So you should have brought it up immediately.

42:30

Phone saying that. Yeah and then I've gone

42:32

on to you know how we're gonna fix the bathroom

42:34

mirror. Yeah. That's the message of WhatsApp. Yeah.

42:37

That's my WhatsApp messages. But

42:39

you know what's interesting about it is it's tapioca

42:41

or cassava flour. So I

42:43

don't know what you had where there was a cheesy

42:45

mass in the middle but it is entirely elastic isn't

42:47

it. It's unlevered. Yeah. The place to try it. Honestly

42:49

James try it. So

42:51

in Seven Dials there's a new

42:53

little cerveceria open it. You know.

42:56

Yeah. Cervice. Yeah.

42:58

And they do them there. These are the round ones. But I remember

43:00

I used to at the age of 14 15.

43:03

That was a long time ago. I'm not being facetious.

43:05

It was a long time ago. But Neil's yard used

43:07

to have these little different sort of food stalls in

43:09

and one of those had Brazilian

43:11

cheese bread. And I would come down. I kid you not.

43:13

We had friends in London in Crouch End. At the age

43:15

of 14 I would come down for two things to learn.

43:17

And one was to go and buy this Brazilian cheese bread

43:20

that was like it was

43:22

like cheesy bready chewing gum. It

43:24

was heaven. So good. And

43:26

the other was to go to Harrods and

43:29

buy Bill Tong. You know Bill Tong.

43:31

Yeah. You know dried South African beef because

43:33

it was the only place you could get

43:35

those things. But again

43:38

it's like having a kind of dog chew.

43:40

Like having a beefy dog chew. So that

43:42

would be my bread. But could I also

43:44

have in the bread basket because

43:46

this is important Irish soda bread.

43:49

Irish soda bread. Do we love it?

43:52

It's barely bread. It's so crumbly. It's

43:54

held together by the Holy Spirit I

43:56

think. And it crumbles like

43:58

communion. that can

44:00

hold it together is the masses of

44:02

cold butter that you put on it. Yeah, I love it.

44:05

So, so good. And it's got that lovely milky

44:08

cuddly aroma to it. Oh God. It's

44:10

a fatty flavour. And if it's really like a

44:12

dream restaurant, the inside of a

44:14

croissant. What? Just the inside? I

44:17

know what you mean. I'm not

44:19

sure. I absolutely know what you mean. You know. Like

44:21

there's a crispy bit on the outside, right? Then

44:24

there's the pillowy stretchy bit on the

44:26

inside. It's that yellow

44:29

buttery. So if you're lucky, get

44:31

one, you pull the end off. Do you know what a

44:34

savoia tele is? You know that it's

44:36

like an Italian pastry that looks like

44:38

a lobster's tail. I think you

44:40

pronounce it savoia tele. Oh yeah. And

44:42

they suffer from the butter. Yeah. So

44:45

you get the end of the croissant

44:47

that's like that. So crispy, crispy. But

44:49

then you get that ribbon of stretchy

44:52

yellow. That would be my dream.

44:54

If we could have a dream, you know, bread basket,

44:56

I'd have that. And

44:58

you want, you know, the end of the croissant to cut your gums,

45:01

because it's all right to cut your gums on

45:03

pastry. It's not all right to cut your gums

45:05

on something like sourdough. I've got no fondness for

45:07

the sourdough. And I know I should. And I

45:09

know I should, because I think that puts me

45:11

into the sort of culinary middle classes, but

45:14

I ain't ever going to get there yet. Do you know what

45:16

I mean? I'm just never going to get there. There are some,

45:18

it's so weird, you know, it kind of put in my head.

45:20

It's like I'm kind of that little Indian in

45:22

brown carp corduroids, you know, with facial hair or

45:24

whatever on a chopper bike. Do you remember those?

45:26

You're too young. I do know what a chopper bike

45:29

is. You've lost me with

45:31

the analogy. What are you talking about? So what

45:33

I'm saying is in terms of culinary terms, it's

45:35

like we were there and you'd look at,

45:37

you know, the way that people are eating

45:39

around you and this appreciation of things like

45:42

whatever it might be, good breads, baked

45:45

goods, wines, you

45:47

know, they'd have parents that were exposing,

45:49

you know, the people around us to

45:51

these amazing things. And we were going

45:53

home to barges and, you

45:55

know, bells, whiskey or

45:58

whatever it might be, Johnny Walker, Black Labor. It was

46:00

the height of elegance for us back then. So

46:02

there are so many things that just are sort

46:04

of unreachable for me. They're these ladders that I

46:06

kind of look up and sourdough is at the

46:08

top of one. I've got to

46:10

get there, but I do not appreciate the

46:13

bleeding gums, the broken molars, the smell of

46:15

thrush that comes from them. Not just

46:17

not with it. So it doesn't

46:19

sound like you're saying you don't want to go

46:21

for the culinary middle classes, but you know, five

46:23

minutes ago, you told a story about going to

46:26

Harrods to buy built on, right? And

46:30

it just seems that really you don't like sourdoughs, you don't like

46:32

how it tastes or smells. I'm really, you know,

46:34

saying it. It is attainable

46:36

to me, you know, you like it.

46:38

OK, strip all of that cultural reference

46:40

away. But the truth is just, yeah,

46:42

I don't appreciate it. And I need to because it is so good

46:44

for you and it is so good. And it's such

46:47

a worthy bread. I love this bread basket that you've

46:49

got, though. Yes. Yeah. Brazilian cheese bread inside of a

46:51

croissant, Irish soda bread. Yeah. Great. Are you

46:53

going to shout Papa Duns bread again or is

46:55

that done now? I've done now. I've done it.

46:57

Yeah, great. Do you shout anything else? No,

47:00

I might do if you like. You

47:02

know, if you make me angry at any point. How

47:04

would you make you angry by

47:07

choosing a savoury instead of a dessert

47:09

at the end? For

47:11

a nice cheese bread. Gosh,

47:13

let's see where we go with it. Yeah, go on.

47:15

I'll hold onto my seat. Jamie, James. Well,

47:18

listen, I think I'm all right. You should eat chicken

47:20

gum with a railing. I

47:23

think you're going to choose a dessert. I don't even think

47:25

it was a railing. I've got a horrible memory of

47:27

sitting on the pavement in Scamazow,

47:29

which is where I was raised. I mean, it's getting more

47:31

and more specific. I'm going each time you return to it.

47:34

You definitely did it. So can I

47:36

tell you? I was telling this story to someone

47:38

because it does mean a lot because it's that

47:40

whole chewing thing, you know, and how drawn I

47:42

am to things like that. And they said,

47:44

you must never, ever tell anyone that you did that. And

47:47

here I am. Yes. With

47:49

a microphone. Yeah. But I

47:51

was very young. I remember being very young.

47:53

And then I remember thinking that is why

47:55

you don't prohibit things. Yeah. You know

47:57

what I mean? There's a lesson in it. I

48:00

hope Minito can put together just a little

48:02

edit to go out on its own of

48:04

the progression of this story of I

48:06

didn't do it, I may have done it,

48:09

I did do it, it was in this specific place, a

48:11

friend told me not to tell you this. Your

48:19

dream starter, let's get into your dream

48:21

menu proper. Oh my gosh, can I tell

48:23

you my dream starter? Yes.

48:25

Yeah. But it's a pasta course, but

48:27

that's fine, isn't it? Yep. It's

48:29

kind of a chase, a bit of a

48:32

chase of a colony dragon for me this. And

48:35

it is pasta, a

48:37

Ritchie Damari. So it's pasta,

48:39

spaghetti with sea urchins.

48:41

Have you had this? No. No.

48:45

Haven't you? But I've had sea urchins. Do you

48:47

love sea urchins? I'm not sure. Yeah,

48:49

I know exactly what you mean because they can be a little bit iodine-y,

48:51

can't they? They can be a bit iodine-y and I

48:53

don't easily get creeps out by the way things

48:55

look, but I'd say that's on the top end

48:57

of me getting creeps out by how things look.

49:00

Yeah. I totally get that. And

49:02

she's very schmade. So this was about 15 years

49:04

ago and it's a very silly thing. And

49:07

my husband is a classical guitarist and he's

49:10

playing a concert in Sicily. So he played

49:12

this concert and we went

49:14

for a meal, as you often do with the organizers.

49:17

And there was this pasta dish served and

49:19

it was simple. So all it is is

49:21

spaghetti, but a really, not an angel hair,

49:23

but a fine spaghetti. And

49:25

it's sea urchins and it's a little bit of garlic and

49:27

I think it's olive oil and you don't mess with it

49:29

much more than that. So a bit of salt, you don't

49:32

then put chili flakes on or anything like that. It's really

49:34

simple. But the flavor that I can't tell you, because it

49:36

was nutty, there's a little bit nutty. It

49:39

tastes of the sea though. And it's a

49:41

tiny little bit kind of, I'm not the

49:43

sweetest, too stronger word, but it was completely

49:45

all things that you would want on the

49:47

palate. It didn't, what's interesting though, it didn't

49:49

have that iodine-y flavor. It doesn't have that

49:52

slight medicinal edge that it can have, sea

49:54

urchin. And I

49:56

have gone back because I do this and I'm sure you do

49:58

this, but I will go back. to a country just to

50:01

find that food again. And very

50:03

sweetly channel four sent me out to do a taste

50:05

of Italy, which is a whole program on Italian food,

50:07

which is amazing that they chose me

50:09

again. Honestly, I really do mean that. It was

50:11

incredible to do that. And went

50:13

searching for this Richie Damare and I've never

50:15

tasted it as good as that again. But

50:17

I mean, do you not have a culinary

50:20

dragon that you chase? You tasted something that you

50:22

tried to get again and it's never been the

50:24

same. Quite often I've found that things aren't the

50:27

same just because it's not that night. Really,

50:29

you think so? Even the environmental

50:31

factors matter so much, I think.

50:34

Yeah. I don't think there's anything that

50:36

I'm like hunting down like that. If I go back to

50:38

the exact same place, it

50:40

usually doesn't let me down. If I'm trying

50:42

to find a certain dish, yeah,

50:44

if I have it somewhere, it's incredible. And

50:47

then if I ever see it on the menu, I would

50:49

get it again. It's never quite as good as at a

50:51

different restaurant, different location or whatever. And I don't quite do

50:53

it as well. And you're trying to find it as good

50:55

as that. I think I've had stuff

50:57

like that. Yeah. This was, I mean,

50:59

this was extraordinary. I mean, you have it again and it is amazing.

51:01

And I would really, really honestly, I'd recommend it. If

51:03

you see it on a menu, I would really recommend

51:06

it. And then there's just something about the

51:08

way that it moistens the spaghetti and the,

51:10

you know, you kind of get there like,

51:12

they become like sort of slippery mermaids tales.

51:14

This spaghetti is just this immersion into everything

51:17

that's nutty and sea like, oh my gosh,

51:19

really. But can I do an honorable munching?

51:21

Yes. Yeah, really pleased with yourself.

51:24

I don't think I'll be able to enunciate

51:26

that. So

51:29

in our own intention is the green prawn ceviche

51:34

speed boat bar. Yeah. You

51:36

pointed me here. Oh, yeah. So good. Yeah.

51:39

That right. I've had that really recently. Because

51:41

again, Ed, Ed probably has given the

51:44

same recommendations to everyone, apparently. No, you weren't there before me.

51:46

Oh, you did. The

51:48

terrors of the prawns of each other was absolutely incredible.

51:50

That was my favorite thing of the day. That was

51:52

my favorite thing of the night. I made a lot

51:55

of good things that night. But that

51:57

was, and also I was in a really lucky part. The

51:59

table is big, really. of us and in

52:01

my corner there were some people who were

52:03

like, didn't like prawns, not up for them.

52:05

So I was cleaning up. That's fancy.

52:07

You do want to dine with people who

52:09

don't like food very much. That's the best

52:11

way of eating, isn't it? Yeah. Oh, it's

52:13

fantastic. But that is a really, I think

52:15

anything, you know, raw prawns, we need to

52:17

do more with raw prawns, you know, botanabe

52:19

or whatever, these giant prawns that you get

52:22

in sashimi and sushi places. There

52:24

is nothing sweeter and you know, there's

52:26

nothing fishy about them. They are absolutely

52:28

gems. They're gorgeous. And that's a really

52:30

good treatment of them. So that's my

52:32

hono hono. Really hot

52:34

as well. But really flavorful. Your dream main course.

52:48

Can I tell you what I love, what I love? I

52:50

do love a Chinese hotpot. Oh, lovely. Do you know,

52:56

I mean, just treasure trove. Lovely. So

52:58

the restaurants that I go to for

53:00

these one London restaurant is

53:02

Pang Pang. So Pang Pang is on Upper

53:04

St. Francis Lane. Please, honestly,

53:06

I highly recommend it. It's really weird because you walk

53:09

past it and it's kind of blue neon

53:11

inside. It's kind of got a bit of blue neon

53:13

going on and it's got some kind of mood. It looks

53:15

a little bit oligarchical, which always puts me

53:17

off. So go in

53:19

and order the fish head hotpot

53:22

and do not be put off. I'm just speaking

53:24

to you as though no one's listening because this will

53:27

put a lot of people off food potentially.

53:29

But this is truthfully heaven

53:31

food wise. So one is the fish head

53:34

hotpot in Pang Pang. Yeah. Have

53:36

you been to Keppi TPT in Chinatown?

53:38

No, I haven't. Should I be going there? Really amazing hotpot. Right.

53:40

Overshine and pork mince hotpot. I didn't have

53:42

the hotpot, but that place is great. Yeah.

53:44

Just two days ago, I went there and

53:46

got the hotpot. Delicious. Tell me something. Are

53:49

you saying that they put all the machine and

53:51

mince pork in the soup itself? Yeah. It's in

53:53

the hot stone

53:55

hotpot that they bring over. Really?

53:57

So we're talking about a big bubbling vat soup. different

54:00

flavors you can get. So these are

54:02

the soups like in Heidelow, you've seen

54:04

that in Leicester Square. Yeah,

54:06

love it. Yeah, so you can choose your soup

54:08

base but what's so incredible about it is

54:10

it honestly is all things to all people. I

54:13

mean I'm preaching to the converted here but

54:15

I'm just gonna... So what particularly for me

54:17

I love is the fact that you can

54:19

get all these, it's all of those textures

54:22

and it is so you get things like the

54:24

konjac threads which is kind of you know the

54:26

their sweet potato or their

54:29

mung bean noodle bundles that you drop into

54:31

the soup and you get that really

54:33

elastic playful texture. It's like a Fisher

54:35

Price Activity Center for the mouth. You

54:38

get sweet potato noodles that have got that in

54:40

Leicester so you get squid tentacles and

54:43

seaweed that goes in and then expands

54:45

the black fungus. All of these incredibly

54:47

fresh ingredients and then you can order

54:50

the greens so you get bundles of

54:52

kind of you know spearhead looking spinach

54:55

and crown daisy, just greens that you

54:57

don't get in a British supermarket and

55:00

what a privilege to take these things you know what

55:02

I mean because I wouldn't know what to do with them you

55:04

know. So you're presented with these things, you drop them into

55:06

the soup so the soup base can be bone marrow, it

55:09

can be a bone base, it can be a mushroom base,

55:11

it can be whatever, Sichuan base but they've always

55:13

got goji berries in and they've got Chinese

55:15

dates in and it's just

55:19

such a luxurious addition to these soups. I

55:21

love it and just the interactive nature of it

55:23

as well and particularly the

55:25

thing I like at Heide Lao which

55:28

is the minced shrimp balls that you

55:30

then dip in and cook and leave

55:32

it there for a bit and then

55:34

just yeah and I get the like

55:37

there's a beef tallow broth. If

55:39

you pull something out and then it goes on

55:41

the table you see it hard enough again into

55:43

like yeah just full of fat. It's amazing. This

55:46

is such a good choice. What's in the fish head one?

55:48

The fish head one, so this is the thing and

55:50

I'm really I mean I think this is coming from the

55:52

East and Eastern cuisine. Honestly you want to every if you're

55:55

gonna eat an animal you want to eat every part of

55:57

the animal. So we eat the heads, you know we eat

55:59

the tails. You know, you don't there's no such

56:01

thing as a hermetically sealed bit of chicken breast in

56:03

an Indian fridge It's always bone in always

56:05

and I think it's really important. What's so bright. I

56:07

just think it's really bright This is in the

56:10

center of the West End You know these hot

56:12

pot restaurants are the center of the West End

56:14

and they are completely Unameliorated they do not tone

56:16

down the authenticity of their cuisine. It is what

56:18

it is and it is utterly Delicious

56:21

and darn right. We should be learning to eat

56:23

in that way. So it will be the silver

56:25

carpet And that sounds awful, doesn't

56:27

it? But they serve one in fallow as well I noticed

56:29

that you know fish heads are becoming a Thing

56:31

and and good for them for doing that because

56:33

my waste it and there's so much meat But

56:36

I think because it's so articulated, you know, because

56:38

the bones in the mouth are constantly move the

56:40

fishes mouth is constantly The more articulation the the

56:43

softer the meat. Mm-hmm. They're tastier than me,

56:45

you know, the more work it's done So it's

56:47

not as though they just pop a head in it's

56:49

the structure of the jaw or whatever or it's the

56:51

bones But the flesh from that fish

56:53

I have to say honestly is some of the

56:56

best fish I've ever tasted please

56:59

Oh, yeah, I'm gonna go. Yeah, let me know what you think I

57:01

always text you from that play But

57:04

please go and try that that fish head soup. Oh,

57:06

james. You're not afraid of that kind of stuff I'm not

57:08

afraid But do you know what the other really amazing

57:10

thing is about hot pot restaurants is this have you ever been to

57:12

the Source bit of the side,

57:14

you know, so you go around the corner and

57:16

then you go and pick your sources and it

57:18

is like Discovering for the first time

57:20

as a human being a piano and all the

57:23

permutations combination notes You can play in

57:25

these various sources that you can put together dip your

57:27

you know Thing so you get your pot

57:29

of soup you dip your sirloin in or whatever

57:31

It might be your tentacle in you put out

57:33

of the soup when it's done and you dip

57:35

it in the sources that you've created And

57:38

that I mean if you've got a chinese

57:40

friend or in in pang pang for instance

57:42

He will come and he will guide you

57:45

as to how to put sources together But

57:47

it seems like chive flour sauce and you

57:49

know fermented bean sauce and green oil green

57:51

oil is shishuan oil So

57:53

it's the oil that steeps shishuan peppers

57:56

and green shishman peppers and it's that

57:58

tingling fantastic cleansing amazing Oil

58:00

just flavors that are totally otherworldly. Yeah,

58:02

it is it is, you know, it's

58:05

like being abroad. It's extraordinary I'm gonna

58:07

go there. Yeah, mr. Zeng's in Liverpool.

58:09

Can I tell you as well? So here's the thing

58:11

So what with me being from the north honestly, the

58:14

Liverpool Chinese food scene is extraordinary So

58:16

it's the oldest Chinese community. So in

58:18

terms of Chinatown the other Chinatown in

58:20

the UK So mr. Zeng's is a

58:22

great place to go to for hot pot there and

58:24

mr. Chili's So that's a shout out

58:27

to the north and these northern restaurants, but it is

58:29

again It's that that bravery and the

58:31

audacity of just bringing that cuisine completely

58:34

completely unfiltered to the British audience

58:36

and saying this is how we

58:38

need to Evolve to

58:41

use all the bits of the fish. So that's your dream

58:43

main course is the is the fish head hot pot It's

58:45

a hot pot. It's a Chinese hot pot ideally. I'm gonna go

58:48

with the fish head hot pot. Yeah, that's what I'm

58:50

gonna do If that's alright. Yes, honestly,

58:52

I'm not contrived. I told my nephew about that. He said

58:54

oh, you're trying to be cool I honestly, I'm not I just

58:56

know I'm gonna do Hot pots at

58:58

home as well, right? Yeah Yeah I've seen you put

59:00

up an Instagram like you've you know done the whole

59:02

thing for a big group of people and got all

59:04

the Ingredients prepared and laid out and stuff. It's amazing.

59:07

Yeah, it is. It's so interactive. It's not

59:09

just that It's not okay for food just to

59:11

be interactive. It's got to be utterly delicious Yeah, and

59:13

in the way that you describe that thing about the chili and you

59:15

went back the next day That is how I feel about hot pot

59:17

Yeah I will get the train back to Liverpool today and all I

59:19

can think about even as I'm sitting here is that will I make

59:22

It in time to go and get a hot pot in great.

59:24

Yeah, that's it's totally addictive You

59:34

Dream side dish. So the

59:36

thing about Your hot

59:38

pot is you're not getting any of

59:40

that caramelized crunch anywhere So

59:43

I thought about this and the things that I would I

59:45

need that little bit of I love a

59:47

bit of caramelized crunch So one thing I would say is

59:49

my own Rusted taters that

59:52

are a bit strange, but they're so so good.

59:54

So very often. I will I will what?

59:57

You even know I've done them. Yes, carry

59:59

on Okay, well what I

1:00:01

just remember you showed us a picture of them once and

1:00:03

they look burnt to fuck That was a burnt. That was

1:00:06

a burnt. Okay. That was one of the burnt Remember

1:00:09

that yeah very proudly showing some characters

1:00:13

Was really proud actually Olive

1:00:15

oil is the thing so you parboil them Yeah So

1:00:18

they're very very very simple and they're very you're not doing

1:00:20

that dance to a and e you know by having to

1:00:22

shake them In hot oil and all of that so you

1:00:24

parboil them Color just off you can shake them

1:00:26

if you want, you know, whatever to get

1:00:28

a bit of a coating You know a bit of a

1:00:30

powdered outside. I'm not really bothered about that. I want the

1:00:32

flavor into A

1:00:35

train in the tray. You've got olive oil

1:00:37

just not extra virgin. Obviously with a good

1:00:39

olive oil You've got a little bit of brown

1:00:41

sugar You've got a little bit

1:00:43

of salt a bit of garlic puree. Yeah

1:00:46

Have you switched off? No, i'm listening James

1:00:50

loves these bits. I look for a tiny

1:00:52

little bit honestly of turmeric

1:00:55

And that's not an indian i'm not talking about that being going

1:00:57

in to do any kind of indian skewing to this So

1:01:00

what turmeric does is simply tastes of

1:01:02

soil it tastes of earth So

1:01:04

very in india you would always put turmeric Potatoes

1:01:06

before you cook them you just always would because

1:01:08

what it does is it deepens the earthiness of

1:01:10

your potatoes It deepens the potato-y-ness

1:01:12

So I recommend if you're ever going to

1:01:14

make chips or anything like that Just rub

1:01:17

it with turmeric before and then fry it

1:01:19

and it just deepens that under the darkness

1:01:21

of the flavor It's really lovely. So a

1:01:23

little bit of that you mix all that

1:01:25

together and then you toss your parboiled potatoes

1:01:27

into it So it's dead Simple so it

1:01:29

goes into this cold mix and then you

1:01:31

roast them and you roast them until they're

1:01:33

not black I took pictures of that to

1:01:35

show you how bad they were Yeah until

1:01:37

they go so you're also going to get

1:01:39

that lovely golden thing But you're getting what

1:01:42

you want from roasting is you want that

1:01:44

kind of um, you know You want

1:01:46

to feel like you're the smell of your mode

1:01:48

the ultimate comfort food, isn't it? See what I

1:01:51

don't understand these things like adding rosemary Yeah,

1:01:53

this is that business about just looking

1:01:55

at the way that there are certain

1:01:58

tropes that I just feel are almost honestly

1:02:00

and I think rosemary in roasties is

1:02:03

almost like that's what you've seen people

1:02:05

do and you feel like you've got to do

1:02:08

it but honestly you want the smell of comfort

1:02:10

don't you don't want the skewing of resinous perfume

1:02:12

I just don't get it. Same

1:02:14

on focaccia you know which is an amazing thing

1:02:16

but why the rosemary I don't you know it's

1:02:19

just it's bitter in it and

1:02:21

it's perfume and you don't want perfume.

1:02:23

Get lost. Yeah exactly with the roasties.

1:02:26

And I know you've got James on board

1:02:28

because he's never heard anyone suggesting putting sugar

1:02:30

on roast potatoes. Yeah I thought

1:02:32

you had me a brown sugar. James

1:02:34

you know what the thing is with roasties because you want

1:02:36

a little bit of that sweetness don't you and this is

1:02:38

just a dead naturally quick way of

1:02:40

doing it you know so you definitely because some potatoes

1:02:42

are going to give you a bit of that sweetness

1:02:44

and some arm and isn't it so sad when

1:02:47

you get one that isn't giving you all of those areas of

1:02:49

the you know stimulation of all the areas of the tongue you

1:02:51

want a little bit of sweet salt. So

1:02:54

just a tiny bit of brown sugar

1:02:56

ensures you're going to every mouthful every

1:02:58

one of those roasts is going to blow your mind.

1:03:00

So a tiny bit of brown sugar. What we're talking

1:03:02

about texture wise crunchy fluffy. I like

1:03:05

a crunchy outside and I like a fluffy inside of

1:03:07

course that's what I'm meant to say is that's what

1:03:09

I meant to say that's what I meant to say

1:03:11

is I actually don't care as long as I

1:03:13

actually don't really care as long as it's

1:03:15

kind of crunchy on the outside. I mean that's the dream is

1:03:17

scraping all the bits off the bottom and I get that

1:03:20

but frankly for me with roasties

1:03:22

it's really quantity you

1:03:24

know more than anything I like almost a tray

1:03:26

to myself. My other side would be Yorkshire puddings

1:03:28

because I was forbidden them or my childhood. Now

1:03:31

do you know what you've walked into here? No why

1:03:34

what have you done? Ed

1:03:37

Gamble famously on the

1:03:39

podcast hates Yorkshire puddings rubbish. What is

1:03:41

wrong with you? They're rubbish. They're boring.

1:03:43

Green corduroy shorts you're wearing and you're

1:03:45

telling me you don't like Yorkshire puddings. They're

1:03:47

bland. How are they bland? That's what

1:03:49

you want from a Yorkshire pudding. Well they go

1:03:51

so they are. Yeah no bland but there's a place for

1:03:53

bland for goodness sakes. There's no place for bland. If you watch

1:03:56

that it's like a duvet in your mouth. It's

1:04:00

a duvet onto your soul. I

1:04:03

think what you're going to do is you put people who

1:04:05

like Yorkshire puddings off Yorkshire puddings now. You've just said they're

1:04:07

bland and they're like a duvet in your mouth. Do

1:04:09

you know what they are? They're not bland at all.

1:04:12

What I love about Yorkshire pudding

1:04:14

is they're packed with flavour.

1:04:17

They're not though are they? Heart-swarming flavour.

1:04:19

Yes. Your mic's in your neck

1:04:21

again. Can you hear

1:04:23

me all right? No, because you're really winding

1:04:25

me up with this whole Yorkshire pudding thing. Do you know what I

1:04:27

mean? You want gravy in them. Okay,

1:04:29

you don't want the desiccated Yorkshire puddings that are sitting

1:04:31

there and all scroty. You

1:04:34

want the moist. They're like old pancakes. Yeah,

1:04:37

that's a nice thing, Ed. But,

1:04:40

Ed, you're getting the purest taste of

1:04:42

meaty carb. Do you know what I

1:04:44

mean? That's what a Yorkshire pudding is

1:04:46

doing to you. The outside of a

1:04:49

Gregg's sausage roll, it's that same hit

1:04:51

that you're getting. It's a meaty carb. Well,

1:04:54

I prefer that then. So next time

1:04:56

someone is preparing Yorkshire puddings, instead, for

1:04:58

me, I want the outside of a

1:05:00

Gregg's sausage roll. It's the

1:05:02

same. It's semantics. This is semantic.

1:05:04

It's the same flavour. But I think,

1:05:06

are you going to go with your roasties for the side?

1:05:08

What do I mean when you have one side? So

1:05:11

here's what I'm going for. Can I

1:05:13

just give some honorable junctions with it as well? Yeah.

1:05:16

Another junction. Another honorable junction. Holes?

1:05:20

Can I do this? Yes. Cole, honestly, because I

1:05:22

think you're... Can I do it with the microphone

1:05:24

towards you? Yes. Cole's pistachio

1:05:26

guacamole. If you have that. Do you know what I'm talking

1:05:28

about? Cole KOL, Mexican restaurant. Oh, yes, of course. In

1:05:31

London. Uno London. Amazing. Have

1:05:34

you had that? I'm not sure I've had that. I've not been there for

1:05:36

a while. I don't think I've had the pistachio guacamole. Is that because you

1:05:38

can't get in? So is that my size? Am I

1:05:40

only allowed that many size? What are you

1:05:42

pitching? 20 KFC hot wings. Is that not

1:05:44

okay? What? 20 KFC? Hang

1:05:47

on. So roast potatoes,

1:05:49

your roast potatoes, Yorkshire puddings, pistachio

1:05:52

guacamole from Cole and 20 KFC hot wings.

1:05:54

Yeah. Because you want the crunch.

1:05:56

I think... Oh, yeah. Oh, you said you

1:05:58

want the crunch at the top. That's could

1:06:00

we we're allowed two of those will we

1:06:03

let's hear about the hot wings first the hot wings There

1:06:06

are two types of hot wing. Uh-huh. There's the

1:06:08

radius and ulna, you know the two little thin

1:06:10

bones Oh, yeah. Yeah. Yeah, and there's the

1:06:12

humorous. Yeah, the big drumstick you want the

1:06:14

flat or the drum I'm

1:06:16

gonna go with a drum. Yeah, so I'd like ideally

1:06:19

if you can get to the bag quick enough You

1:06:21

can get all the drumsticks out, you know,

1:06:23

the room stick wings 20 kFC hot wings Please

1:06:26

why can't see because it's because

1:06:29

you can drive through you don't even have to do

1:06:31

eye contact with anyone You don't have to put your

1:06:33

clothes on you can drive

1:06:35

through Put

1:06:40

your clothes on them you don't have to do the eye

1:06:42

contact You just go in you get them through

1:06:44

a window into your car James like that onto

1:06:46

the front seat You can eat

1:06:48

them while you're driving, but they're also James James

1:06:51

was asking why you like them Like

1:06:53

taste wise rather than he didn't want to have it

1:06:55

explained to him what a drive through is I know

1:06:57

I know what a goddamn driver is. I

1:07:00

was wondering why They are

1:07:02

your favorite hot wings because they are

1:07:04

delicious What makes because they have got

1:07:06

exactly the right amount of seasoning. They've got the

1:07:09

right amount of heat So

1:07:11

there's just in that that really clear

1:07:13

honestly There are very few places on

1:07:15

earth where you get that balance of heat just

1:07:17

right where it's just a little bit

1:07:19

about ground warmth Mm-hmm, and you know

1:07:21

just enough stimulation, but not hot You're

1:07:23

not scared of rubbing your eyes after eating it, you

1:07:25

know, I can see hot wings by swiss but spice

1:07:28

level wise Would you serve those in Mowgli? I

1:07:30

will that give it to the kids? No, no, no

1:07:32

that that team is a little bit hotter than that

1:07:34

You're right. Yeah, yeah, cuz it's a funny thing,

1:07:37

isn't it? Cuz it's almost like that white pepper

1:07:39

heat. I feel it's almost it's not a chilly

1:07:41

heat which is more front-of-the-mouth aggressive This is a

1:07:43

kind of heat This is a more bring

1:07:46

you into the realms of heat kind of

1:07:48

warming a warming But the crack

1:07:50

they're just brilliant like honestly the crunch on them

1:07:52

the flavor of that batter There

1:07:54

is and they're so you can get them at

1:07:56

any time anywhere. That is an amazing thing. I

1:07:59

live in Birkenhead. Do you know

1:08:01

what I mean? No, Birkenhead. Well,

1:08:03

I know what you mean by you live in Birkenhead. So,

1:08:06

you know, the way that I often listen

1:08:08

to you two, you talk about Deliveroo, delivering

1:08:10

these extraordinary things to your doorstep, I can

1:08:12

get dominoes and that's it. So

1:08:15

the KSC Hotwing, or the KSC is

1:08:17

a beacon of hope to

1:08:19

me. You know, my palate needs things like

1:08:21

this. And I know I can drive through it any time.

1:08:24

And that's sanity. So they matter

1:08:26

a lot to me. I've got to just pick, are you picking two of

1:08:28

these for me? Well, I don't know. It's

1:08:30

a discussion, I guess, because I would say

1:08:32

you seem more passionate about the KSC Hotwings

1:08:34

and the roast potatoes, whereas

1:08:37

the pistachio guacamole and

1:08:39

Yorkshire puddins seem to like,

1:08:41

but maybe they don't ignite the

1:08:43

same fire. Do you know, I think you're

1:08:45

absolutely right there, James. I think you're

1:08:48

absolutely right there. It's the roast

1:08:50

puddings and the KSC Hotwings, I think. Well,

1:08:52

hold on. The roast puddings? Should

1:08:54

I say roast potatoes? Yeah, yeah. Or roast

1:08:56

potatoes. Sorry. It's the roast potatoes and it's

1:08:58

the KSC Hotwings. I thought you were sneakily

1:09:00

getting a third option in there. If

1:09:03

I say roast puddings, I can have both of those. I

1:09:05

do love a roast. I do love a Yorkshire puddings. It's

1:09:07

the roast puddings and it's the guacamole Hotwings. Dream

1:09:15

drink. Oh, God. Guess what I ordered

1:09:17

Mowgli to drink each time I go in there? I can

1:09:19

tell you what you drink. You can tell me. You don't

1:09:21

get a beer that... Do you get one of the cocktails?

1:09:23

Yeah. OK, you... Is it a mocktail? Yeah. Is it a

1:09:25

chauffeur's cocktail? Do you get the twister? No.

1:09:27

Do you get the sweet deli? No.

1:09:30

Do you get the chai rum sling? No. Give

1:09:33

me the colour. Brownie? Oh, I'm not sure that's the...

1:09:35

Oh, you get the chai... Oh, you get the cola,

1:09:37

the cinnamon cola? You get the cinnamon cola. Yeah,

1:09:40

that's a really good drink. I'm so glad

1:09:42

that you... I'm so glad you've even been.

1:09:44

I honestly wasn't expecting you to a bit,

1:09:46

honestly. It's a pop of the... You know that a lot

1:09:48

of people like it. Oh,

1:09:51

my mum did for a while. You

1:09:55

just keep your head down and do not presume that it's

1:09:57

really nice that you've been there. tell

1:10:00

you my drink. So you get the cinnamon

1:10:02

cola. Yes. He noticed that I've

1:10:04

not done any Indian food or any Mughla food. This

1:10:06

is not about this. This is about me disinhibitedly telling

1:10:08

you what I like. Do you

1:10:11

remember bell goes many years ago? No.

1:10:13

Okay. I like a banana beer. Do

1:10:15

you know if I'm gonna have to do alcohol. You

1:10:18

don't have to. Okay. Can I

1:10:20

tell you my drink that I

1:10:22

would have that's not alcohol? Yes.

1:10:24

Do you know Sajiri? This is

1:10:26

a shout out to Sajiri. T-S,

1:10:29

probably U-J-I-R-I to Jiri. Japanese kind

1:10:32

of match a drinky kind of place.

1:10:34

There's one in dessert alley in Chinatown.

1:10:36

Fantastic. Cannot recommend it highly enough. I'm

1:10:38

so glad you picked it. You can with the ice cream,

1:10:40

you can pick the strength of the matcha.

1:10:42

How much matcha you want in it? It's

1:10:44

good. I go big. Yeah.

1:10:46

They're phenomenal. But

1:10:48

what I love about them is that they

1:10:50

also saw fit to open in Liverpool. That

1:10:52

means honestly, it means a lot to me

1:10:55

when brands that do well in London choose

1:10:57

to go, you know, to rather than just

1:10:59

staying in London, take their outfits up to

1:11:01

the north. Yeah. It's a really big

1:11:03

deal. So they've opened in Liverpool, but they

1:11:05

do this thing called a Kinako Koremitsu

1:11:08

latte. And

1:11:10

Kinako Koremitsu is basically date

1:11:13

molasses and

1:11:15

roasted ground soybeans. Yes. It's

1:11:17

so good. It's one of those

1:11:19

drinks that you drink. I know it's like

1:11:21

a milkshake. So I have it oats latte

1:11:24

because it's so because it's a little bit

1:11:26

umami, it's a little bit I'm

1:11:28

not going to go so far as to

1:11:30

say salt, but it's that roundness from the

1:11:32

soybeans, the depth of sweetness from the date

1:11:35

molasses, you know, and then it's toned down

1:11:37

and it comes, you know, it's banded in

1:11:39

color when it's first made because of the

1:11:41

different weights of the different liquids within it.

1:11:43

It's a beautiful, beautiful thing. It's just one

1:11:45

of those drinks that goes into your body

1:11:47

and your body again puts its arms around it because

1:11:50

it's so phenomenal. Well, we we love

1:11:52

Kinako anyway because of Shackville U. Yeah.

1:11:54

Best dessert in London. Kinako

1:11:56

French toast. I

1:11:59

need to go and try that. Yeah, it's pretty special but

1:12:01

I need to try this. I need to try

1:12:03

this drink. Yeah, great. Yeah. Yeah, yeah Honestly, highly

1:12:05

highly recommend. This is your dream drink. This is

1:12:07

a dream drink, but I do yeah Is this

1:12:10

just for this course? I think here's another loophole

1:12:12

that some people including ourselves have employed is that

1:12:14

if you want to You can

1:12:16

assign a different drink to each course and get

1:12:18

a bunch of different drinks So can I do this

1:12:20

because that I really do love

1:12:22

but I do love a banana beer So

1:12:25

trappist white beer and i'm not a big

1:12:27

drinker. So my parents were big drinkers And

1:12:30

so in the way that I wasn't allowed

1:12:32

beef when I was eight, I was probably

1:12:34

allowed midori balies and fags. Okay

1:12:40

Honestly there was no you you could because

1:12:42

they they drank a lot Um,

1:12:44

and so I think because I grew up with alcohol I

1:12:47

got to the point where I said actually i'm really not

1:12:49

bothered about it anymore, you know why why why did it

1:12:51

and I think as a child protection barrister, honestly, you see

1:12:54

You see the damage there. So so I just think

1:12:56

i've got an addictive personality when it comes to food

1:12:58

I probably would be off my face all the time

1:13:00

if I was into drink as well So I don't

1:13:03

But one of my achilles heels and

1:13:05

one of those things that if I saw it on

1:13:07

the menu you'd have to order it And I couldn't stop

1:13:09

drinking wood are those trappist? Banana

1:13:12

beers so they used to do them in belgo

1:13:14

and it's just it's

1:13:16

a kind of soft soapy beer It's a really good

1:13:18

white spear, you know, it's a really good belgian white

1:13:20

beer, which is just gorgeous Anyway, and then

1:13:22

it's got that banana flavor to it. Does

1:13:24

it actually taste like proper banana? It does taste a

1:13:27

bit of proper banana. It does it tastes So

1:13:29

I have a very unrefined palate when it comes

1:13:31

to alcohol I I would like to

1:13:33

further refine my palate when it comes to i'm not

1:13:35

going to try too hard to be honest because it gets You hammered

1:13:37

but this is not just

1:13:40

like a banana flavored beer This is

1:13:42

whatever brewed with fruit in the way that

1:13:44

they do. God. It's if you

1:13:46

like bananas, it's I love bananas It's

1:13:48

quite a strong beer. I think it's it's

1:13:50

about 4.8 Okay, so not not

1:13:53

like some of those belgian beers are like yeah 10 12 or

1:13:55

something They go mad

1:13:57

for it. So for me that's strong. So for

1:13:59

me one of those and I'd be completely gone

1:14:01

but this is about it's not a super

1:14:03

strong it's not about the strength of it I think I

1:14:05

think it's about that that fine

1:14:07

brew that it is really delicious so

1:14:10

that that's something perhaps I'd have that with

1:14:12

my dessert cheese uh-huh so

1:14:14

what the fuck I know have

1:14:16

that to sweeten the bitter pillow

1:14:19

the end of the day

1:14:21

so we are moving on

1:14:23

to the dessert now now

1:14:26

look I hope

1:14:29

you've been minding me up for a laugh you've

1:14:32

mentioned enough sweet things along the

1:14:34

way banana beer that lattes probably got a bit

1:14:36

sweetness to it for my dessert so I honestly

1:14:38

don't have a sweet tooth it's

1:14:40

all fine I'm looking you straight in the eye when I said I

1:14:42

really don't have a sweet tooth I have

1:14:44

a bit of an intolerance to chocolate cocoa

1:14:47

so I think because I've not been able to have

1:14:49

much chocolate all my life it kind of wins

1:14:51

you off sweet okay I'm not

1:14:54

going to be born it's complimentary

1:14:56

though it's because it has and

1:15:00

I happen it works quite well but you

1:15:03

know what I'm not gonna go cheese board

1:15:05

just because of his little face you shouldn't

1:15:07

have he's absolutely done you there

1:15:13

does anyone dare go cheese board with your

1:15:15

face I'm absolute pricks not for a while

1:15:17

so you're not going cheese I'm gonna go

1:15:20

okay have you been

1:15:22

to heforay those Japanese souffle pancakes

1:15:24

have you had those I've had I

1:15:26

had some in

1:15:28

Tokyo yeah place in Tokyo okay there

1:15:31

is a place and it's a kind of hole

1:15:33

in the wall on Shastry Avenue and it's a

1:15:35

and it's called heforay H-E-F-A-U-R-E of heforay

1:15:38

anyway Japanese souffle pancakes

1:15:42

so they are a pancake but

1:15:44

they're extremely risen there's such a big thing

1:15:46

in Japan that you know those kind of

1:15:48

cuddly toys they make cuddly toys of them

1:15:50

they're so beautiful and onto them they put

1:15:53

things like so there'll be five flavors and

1:15:56

the one that I like is the bis koff

1:15:58

one so it's a bis koff sauce with

1:16:01

Biscoff biscuits, but you can have those

1:16:03

little tapioca balls on as well, which

1:16:05

is delicious. But these are so

1:16:07

whipped, James, that they're a pancake. They're not

1:16:09

overly sweet. You can imagine the kind of

1:16:11

American pancakes. I don't like those. I like

1:16:13

a crepe. They make them by

1:16:15

hand in the cellar and you will see one

1:16:18

of the chefs just beating the hell out

1:16:20

of this batter like the magic porridge pot

1:16:22

kind of thing, just beating for ages. There's

1:16:24

no hurry in this. There's always a queue

1:16:26

outside this place, which is where

1:16:28

the pickpocket circle, but you will run the

1:16:30

gauntlet of losing your iPhone for these pancakes.

1:16:32

So they then cook them on a griddle

1:16:34

and they rise really high, but

1:16:37

they are so angelically aerated inside.

1:16:39

I can't tell you. So they're

1:16:42

real souffle pancakes, but then you've

1:16:44

got the heft and

1:16:46

the creamy saltiness of the

1:16:48

Biscoff sauce on top and

1:16:50

the Biscoff biscuits or whatever. They do

1:16:52

them with strawberries. They do them in matcha. There's only

1:16:54

a limited flavor. There are many places that started to

1:16:57

do that actually Chinatown or around so and around the

1:16:59

West End. But I have to say of all

1:17:01

of them, it's a for a think that

1:17:03

is the best. And is that again, it's

1:17:05

that uncompromising. I'm going to take my time

1:17:07

whipping this. You can see her making the

1:17:09

batter with real ingredients, you know, whatever eggs

1:17:11

or whatever they put in it and whipping

1:17:13

it in the cellar and then bring it

1:17:15

up that really artisanal way of doing it.

1:17:17

But queues and queues outside. So very often,

1:17:19

I think if you go in there, there

1:17:21

are these people called bloggers, bloggers, you

1:17:23

are a blogger. I'm not a blogger. You see

1:17:25

these. I'm looking at my head. It

1:17:30

might mean blogger. You're a comedian, aren't you? Yeah.

1:17:33

There's a lot that's happened. I mean,

1:17:36

that was a lovely description of the

1:17:38

food right away. Nisha's absolutely delicious. There's

1:17:41

a whole bunch of things that, you know, we

1:17:43

would normally pick someone up on but we just

1:17:45

let you run with it. I don't know what

1:17:47

the magic porridge pot is. I

1:17:53

heard you make a sound when Nisha said magic porridge

1:17:55

pot. Well, what? He moved on to

1:17:57

the bin, pick pockets around which I. I've

1:18:00

been picked up in London these days, maybe

1:18:02

in old times, and all the time. No, that

1:18:05

is still a thing. That is still a thing.

1:18:07

You know what's crazy? It's that spot, honestly James,

1:18:09

that spot on Shaspi Avenue is so bad for

1:18:11

it. So when you're queuing in the therapy queue,

1:18:13

people will come up and tell you to just

1:18:15

watch your phone. It's in the centre of town,

1:18:17

you know, the West End. What's

1:18:19

Magic Pot? Magic Pot is an old, it's

1:18:22

a children's story. It's one of

1:18:24

those old ladybird books. I

1:18:27

don't remember Magic Pot. And she has a

1:18:29

pot, a magic pot, and it makes

1:18:31

an infinite amount of porridge. And

1:18:33

she says, cook, little pot, cook, and it'll

1:18:35

start to create this beautiful porridge that overflows

1:18:37

and in the end it drowns the whole

1:18:39

village. And then you have

1:18:42

to say, James, to the pot, stop, little

1:18:44

pot, stop. And it's only then

1:18:46

that it's stopped. But it was one of those

1:18:48

ladybird books with the beautiful, are you totally going

1:18:50

to edit this out? No. Oh, God, no. This

1:18:54

is absolutely going to be the video clip that

1:18:56

Ben puts out. It's

1:18:59

okay. Can I tell you any of your viewers

1:19:01

or whatever you call them, your

1:19:03

audience over the age of 40,

1:19:06

it's going to mean something to them. Everyone

1:19:08

knows what that means. Everyone knows what that

1:19:10

means. The Magic Porridge

1:19:13

Pot is a very famous children's story.

1:19:15

And that, yeah. The lady

1:19:17

is making the pancakes. It's like the Magic Porridge

1:19:19

Pot. You know, it is a little bit odd

1:19:22

because it's that. So there is an image in the

1:19:24

book and she's beating, you know, there are Green,

1:19:28

whatever. And

1:19:30

she's got this big, beautiful pot and she's

1:19:33

beating this beautiful porridge. And it's that set

1:19:35

anyway, if you vote that in me. But

1:19:37

forget that. It's not overflowing

1:19:40

and drowning the whole chaffie. I

1:19:42

know she's taking the pickpockets out. Yeah.

1:19:45

But then it does. Then it does overflow. And

1:19:47

even that looks delicious. Even that looks delicious. And

1:19:49

can I get an ice cream side? Yeah, of course. Can I

1:19:51

just do one shot of Hummer and Bull Johnson? Yeah. And that

1:19:53

is going to be the tahini and

1:19:56

date molasses ice cream from Honey

1:19:58

and Co. Oh, yeah. Highly recommend if

1:20:00

you haven't had that. So I love

1:20:02

that we had the build up of I don't

1:20:05

have a sweet tooth and you've gone for pancakes

1:20:07

with Biscoffs on top and date molasses ice cream.

1:20:10

Yeah, because you see that's the thing. Is there on your day

1:20:12

for it? No. You

1:20:14

were never even considering a cheese board. Can I tell you,

1:20:17

honestly, I haven't got a sweet tooth and what I was really toying

1:20:19

with, but I didn't think you'd allow it was, you know, the little

1:20:21

chef. Do you remember the pineapple

1:20:23

with the gammon underneath it? That

1:20:25

is actually what I would have loved for my dessert. Oh,

1:20:28

nature. I wish I wish I wish you'd I wish you'd

1:20:30

pick Gavin and pineapple. I tell you something, honestly,

1:20:32

Gavin and Gavin and pineapple, that is my

1:20:34

idea of a heavenly dessert. What's a dessert?

1:20:36

You get a lovely, you get a lovely

1:20:38

bit of pineapple. You can butter it, but

1:20:41

you grill it. Lovely. Then you

1:20:43

put a lovely grilled gammon steak

1:20:45

on top. Yeah. Flip it over.

1:20:48

No reason. That is a good dessert. Yeah, why don't you just take

1:20:50

the pineapple out and put it straight on top of the gammon? Why

1:20:53

don't you just take the gammon out and put it straight in the bing? Because it's

1:20:55

a dessert. I

1:20:57

wish you'd pick Gavin and pineapple. But

1:21:00

what you can get things like

1:21:02

bacon and maple scones for

1:21:04

dessert. Listen, I like meat and

1:21:06

pineapple together. I'm left it

1:21:08

on this podcast saying that I like it. Yeah. It's not

1:21:10

a pudding. It's not a dessert. I agree

1:21:12

with you. It's not technically a dessert. Well, it's not

1:21:14

even technically the main to it. Emotionally,

1:21:17

it can take you to dessert

1:21:19

land. No, it can't. Yes, it can

1:21:21

because it's sweet. No. And it's salty.

1:21:23

And it's only as much as a

1:21:25

biscoff anything or a miso and tahini,

1:21:27

anything. You know what I mean? What?

1:21:30

It's not as much. It's

1:21:32

that savoury sweet play. No, it's not. Yeah,

1:21:34

you put in that and you don't just...

1:21:36

You know that's not true. Don't even lie.

1:21:39

It is because the sweetness from the pineapple

1:21:41

and the saltiness from the gammon is not

1:21:43

a dessert. The meat, that's incidental. No,

1:21:45

it's not. You're just talking textures now. You're

1:21:47

just talking textures now. I'm talking the main

1:21:49

bulk of the dessert that you've just chosen.

1:21:52

The gammon. Well, I think

1:21:54

luckily, Nisha's chosen biscoff Japanese pancakes and

1:21:56

tahini and date molasses. Let's go with

1:21:59

that. with that because it's going to

1:22:01

get you less anxious about it. Do you want a little

1:22:03

ramekin of gammon and pineapple on the side? I'd like a

1:22:05

small side plate of that. Just a side

1:22:07

plate of a little bit of pineapple and gammon.

1:22:10

It's a rare thing. You don't see it in

1:22:12

places James anymore and that's why I think it's

1:22:14

something that you celebrate and I couldn't put it

1:22:16

in the start. Celebrate is not in places

1:22:18

anymore. I'm glad they've made that decision. I

1:22:20

hope the little chef goes bankrupt. I'm pretty

1:22:22

sure he has. The little chef grew up. If

1:22:24

they're serving

1:22:28

those as desserts there. They're not

1:22:30

as in... That is

1:22:32

not a dessert. I'll let you have

1:22:34

it as a little side on the dessert. I'm having a little side

1:22:36

on the dessert. I hope that while you're eating it all the paintbook

1:22:38

is absolutely written. I hope they'll take

1:22:41

everything from you while you're eating that.

1:22:43

That's done. Disgusting.

1:22:45

I'm going to read your menu back to you

1:22:47

now. See how you feel about it. Water. You

1:22:49

would like the plum flavour drinking vinegar. Popcorn

1:22:52

or bread. You want a bread basket of panda

1:22:55

de quejo, Irish soda bread and the

1:22:57

inside of a croissant. Start

1:22:59

though. Spaghetti, a Richie de

1:23:01

Mer. Nicely done. Maine.

1:23:03

Fish head hot pot from pang-pang. Side

1:23:06

dish your own rice potatoes and 20

1:23:08

KFC hot wings. Drink. Kanako

1:23:11

kurumitsu latte. Dessert.

1:23:13

Japanese souffle, pancakes, biscoff

1:23:15

from hefure and

1:23:18

a trappist banana beer. Japanese have it at

1:23:20

the dessert. Yeah. And I will let you

1:23:22

have with the dessert the side of gammon

1:23:24

and pineapple. I'm not happy about it, but

1:23:26

I feel like you clearly it you

1:23:28

did use the phrase it would be your dream. And if

1:23:30

I don't let you have that, then that's that's

1:23:33

bad form. So I will let you have that as the

1:23:35

side, but not happy about it at all.

1:23:38

This is this is yeah, this is all about

1:23:40

breaking down those old structures. And you've done that

1:23:42

beautifully by allowing me that. Thank

1:23:44

you very much. And you should do you happy with

1:23:47

your menu? That's

1:23:49

my dream menu. Yeah, that's my dream menu. I

1:23:51

love it. There's now there's at least three things

1:23:53

that I've got to go and try. Yes. I

1:23:55

think this is going to be a big

1:23:57

like recommendation. I

1:24:00

think a lot of people that we take the

1:24:02

recommendations. It's a rallying call for the hot pot.

1:24:04

Yeah. It's a rallying call for the hot pot.

1:24:06

Then job done. Thank you. Thank you. Well,

1:24:14

there we are James. Always love

1:24:16

to be here with you when

1:24:18

you probably meet someone for the

1:24:20

first time. Mm-hmm. Love Nisha. Yeah.

1:24:22

Brilliant talking about food. Yeah. Fantastic.

1:24:25

Really knows our stuff. Loves food. Huge

1:24:27

passion for it. Obviously, we love our

1:24:29

restaurant. Yeah. And then also is just

1:24:31

goes off on one quite a lot.

1:24:34

Yeah. I loved it. I love Nisha. Brilliant.

1:24:38

Thank you. Thank you for

1:24:40

not saying the secret ingredient. Thank you for not

1:24:42

saying kangaroo meat. Meant that we got to continue

1:24:44

talking in the dream. I thought here your full

1:24:46

menu. Yes. Do go and get

1:24:48

Nisha's new book bold and

1:24:50

why not go and grab 30 minute Mowgli

1:24:53

and meat-free Mowgli as well. And if

1:24:55

you're near a Mowgli restaurant, chances are you might be because

1:24:58

they're all over the UK. And

1:25:00

you do pop into one of those as well.

1:25:02

Bombs away. Bombs away. James,

1:25:05

thank you for a wonderful episode. Hey, thank you,

1:25:07

Ed. A real pleasure. Thank you for bringing one

1:25:09

of your friends in. I look forward

1:25:11

to the big press episode. Of course. Thank

1:25:13

you for bringing one of your friends in. Poor Ed. We've

1:25:16

got different friends. Thank you, Benito, for a

1:25:19

wonderful episode. Yeah. Thank you,

1:25:21

Benito. Good job. Good job, man.

1:25:23

Thank you very much. We'll see you next week.

1:25:40

Hello, I'm Sarah Pascoe. And I'm Carrie Adloid.

1:25:42

You might remember us from the peak of

1:25:44

our careers, appearing on the

1:25:47

excellent Off Menu podcast. It's

1:25:49

the greatest we've ever felt and we know

1:25:51

we'll never achieve that again. But if you

1:25:53

remember those episodes and enjoyed what we did,

1:25:55

you might be a fan of our book

1:25:57

choices and our new comedy podcast. Sarah and

1:25:59

Carrie. Weirdo's Book Club. Imagine us

1:26:01

not talking about food but talking about books.

1:26:04

But with the comedians you know from off

1:26:06

menu like Miss Kumar, John Kern, Sophie Jooka

1:26:08

and more. We're not copying them, we're doing

1:26:10

our own thing. It's totally different. It's about

1:26:12

books. And there's no genies involved. It's a

1:26:14

space for the lonely outsider to feel accepted

1:26:16

and appreciated. Just like James A Custer's bedroom.

1:26:18

Eww! A place for the person who'd love

1:26:20

to be in a real book club but

1:26:22

doesn't like wine or nibbles. You

1:26:24

can read along, share your opinions or just

1:26:26

skulk around in your raincoats like the weirdo

1:26:28

you are. Thank you for reading with us.

1:26:30

We like reading with you. We've got the end in one of the

1:26:33

words.