Louis Theroux can’t get enough of our spiced short-ribs and pitcher of paloma

And saves room for a crumble! Louis Theroux is a BAFTA-winning documentarian, journalist, broadcaster and author, and not someone to let a pre-show lunch get in the way of a Dish feast. Over paloma cocktails, Nick and Angela enjoy an hour in the company of the legendary interviewer, who started making documentaries for the BBC in 1998. He joins us to talk about his new Netflix film, Louis Theroux: Inside The Manosphere, where he journeys into the controversial world of websites, shows and influencers promoting ultra-masculinity and misogyny. Despite arriving on a full stomach, there was no spoiling Louis’ meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of Penfolds Bin 28 Shiraz. There’s dessert, too, in the shape of a rhubarb & pear crumble, a Chetna Makan recipe, which makes the most of seasonal ingredients. Any pre-show nerves about interviewing Louis were quickly dispelled with one sip of paloma. We get to hear all about Louis’ own cooking and baking skills, how he deals with fans who show their love in extraordinary ways, and the challenges of taking your children to a Michelin star restaurant. Plus, find out which of our Fast Food Quiz questions gets the much-coveted Louis Theroux seal of approval. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the rhubarb & pear crumble was created for Waitrose by Chetna Makan A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

  After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Passion fruit or strawberry flavour, my way. And taste the coconut, give me that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.

• 0:51Speaker 02

  Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.

• 1:02Speaker 02

  Hello and welcome to Dish from Waitrose. I am Nick Grimshaw.

• 1:06Speaker 03

  And I am Andrew Hartnett.

• 1:07Speaker 02

  Today it's quite serious because we are joined by a fellow excellent interviewer. Louis Theroux's on Dish today.

• 1:15Speaker 03

  I know, very exciting.

• 1:16Speaker 02

  How do you feel about it?

• 1:17Speaker 03

  Intimidated.

• 1:18Speaker 02

  Me too.

• 1:19Speaker 03

  Yeah.

• 1:20Speaker 02

  Think we should be?

• 1:21Speaker 03

  I don't think you should be.

• 1:22Speaker 02

  No.

• 1:23Speaker 03

  No, you're very good at the interviewing. You do it, that's your job.

• 1:26Speaker 02

  No, but I don't do interviews like Louis Theroux. I'm like Wayne Schreiber. That's my hardening question. What was it like writing those songs?

• 1:34Speaker 03

  Yes, exactly, yeah.

• 1:35Speaker 02

  No, I don't know. I just think he is interviewer aside, he's very intelligent. But I feel like he's someone that's very present. And I think that's the key to his good questioning.

• 1:46Speaker 03

  Yeah, he's there. You can see, everything's going through his head. He's listening, he engages properly. In a programme we've watched, which is here to talk about, you saw him just respond to everything and get in not trouble, but he pulled people up on stuff, which I think is what he does.

• 2:02Speaker 02

  Yeah, and he listens.

• 2:03Speaker 03

  Yeah, very much so.

• 2:04Speaker 02

  Be honest, before Louis Theroux comes in, have you ever been sat here, listening to a guest and been thinking, I've got to go shopping after this and take the drugs out?

• 2:12Speaker 03

  I haven't actually.

• 2:13Speaker 02

  Okay, no, me neither.

• 2:14Speaker 03

  Liar.

• 2:16Speaker 03

  But there are also at times when you are doing stuff and you're like thinking there. And then things pop into your head and you're like, shit, I forgot about that. And then you're like, what, what happened? What did I miss? So it does happen. So it's not, you know. It's not like you've got your list down. Just what did you say? Yeah, just doing this.

• 2:34Speaker 03

  That would be more rude.

• 2:35Speaker 02

  That would be more rude. Yeah. So Louis Theroux, quite the coup.

• 2:38Speaker 03

  Isn't it exciting?

• 2:40Speaker 02

  Before we get Louis in, March, quite a fantastic month really.

• 2:43Speaker 03

  Lovely month.

• 2:44Speaker 02

  Through, I don't know if it's still classed as the winter, but it feels that there's.

• 2:48Speaker 03

  Spring is in the air.

• 2:49Speaker 02

  Spring is in the air.

• 2:49Speaker 03

  I see daffodils, I see primroses.

• 2:52Speaker 02

  There is St Patrick's Day around.

• 2:54Speaker 03

  Yes, Mother's Day.

• 2:56Speaker 02

  We've got Mother's Day and we've got forced rhubarb, which is in season right now.

• 3:01Speaker 03

  Yes, it is.

• 3:02Speaker 02

  When it says forced rhubarb, that I, I, I thought that was just like a turn of phrase.

• 3:07Speaker 03

  No, it literally is forced through the ground. And the reason they do that, what they do is have it, it grows in darkness or, and it's completely covered. So it's basically, it's looking for light as a plant would. And as a result of that, it's forced through the ground. And it's also much sweeter, slightly sharp, you know, when you eat the rhubarb, I don't know if your mum ever grew it in the garden. They've always got rhubarb plants and stuff. It's quite bitter.

• 3:31Speaker 02

  Very bitter.

• 3:32Speaker 03

  Whereas this is slightly sweeter. It's still got that sharpness that you want and it's beautiful pink colour. But it's, it's this time of year. So you'll see forced rhubarb on every menu. And you know, it's slightly milder and a sweeter flavour than sort of that green, you know, the stuff you see in the garden is the green one. Yeah, exactly.

• 3:49Speaker 02

  And what would you do with rhubarb?

• 3:51Speaker 03

  Um, I like it as an accompaniment to things. So I like it like if you do like a vanilla tart, you have some poached rhubarb on the side or you could do a little lemon posset. So we're going to have a rhubarb crumble for Louis as well. And we're going to have a little bit of crystallized ginger in the rhubarb, which goes very well with it.

• 4:08Speaker 02

  Now it feels like the time. Let's welcome Louis Theroux to the dish.

• 4:15Speaker 02

  Hi.

• 4:16Speaker 04

  Hi.

• 4:17Speaker 02

  Welcome.

• 4:17Speaker 04

  Good to see you.

• 4:18Speaker 02

  How are you?

• 4:19Speaker 04

  That was nice.

• 4:19Speaker 03

  Yeah, nice to see you.

• 4:21Speaker 02

  How are you? Yeah, welcome.

• 4:22Speaker 04

  Hello, everyone.

• 4:23Speaker 03

  Hello, Louis.

• 4:24Speaker 02

  Hello, Louis Thoreau. And welcome to Dish.

• 4:28Speaker 04

  Oh, my gosh.

• 4:29Speaker 02

  Yeah, a lot of people.

• 4:29Speaker 04

  There's a lot of people.

• 4:30Speaker 02

  I know.

• 4:31Speaker 04

  I thought this was a podcast and this is like, this is like Graham Norton live.

• 4:34Speaker 02

  I know.

• 4:35Speaker 03

  Bigger, I feel, bigger.

• 4:36Speaker 02

  Hundreds of people, eh?

• 4:38Speaker 03

  It's two acts.

• 4:38Speaker 02

  I've actually never met these people. Do you want a paloma, I believe?

• 4:42Speaker 03

  See yourself there, Louis.

• 4:43Speaker 04

  A paloma?

• 4:44Speaker 02

  Will you have a paloma, Andrew?

• 4:45Speaker 03

  Sure, why not?

• 4:46Speaker 04

  You knew I liked tequila.

• 4:48Speaker 02

  Yes, we did. Thorough research, Louis Thoreau style.

• 4:51Speaker 04

  My embarrassing confession is, I had lunch. I forgot, I forgot that I was doing this and, and, and so I basically had quite a big lunch.

• 5:01Speaker 03

  Excellent. Where did you have lunch?

• 5:02Speaker 04

  It's gonna be interesting. At home, yeah.

• 5:06Speaker 02

  What did you have?

• 5:06Speaker 04

  I had some leftovers. I'm, I'm very big on leftovers.

• 5:09Speaker 02

  So are you actually, are you hungry or not really?

• 5:12Speaker 04

  I mean, not really.

• 5:13Speaker 02

  No.

• 5:13Speaker 04

  But I'm definitely gonna eat. Does Angela Hart knit, people?

• 5:16Speaker 03

  Oh, bless you.

• 5:17Speaker 04

  Oh, my God. Legend, how often does a Michelin-starred chef cook for you?

• 5:21Speaker 02

  Please.

• 5:21Speaker 04

  I've never met Gordon.

• 5:23Speaker 03

  Oh, okay. You could do one of your programmes, I think.

• 5:25Speaker 04

  I know.

• 5:25Speaker 03

  That would be quite amusing.

• 5:26Speaker 04

  I met Marco Pierre White the other day.

• 5:28Speaker 03

  Oh, how was that?

• 5:29Speaker 04

  It was amazing. I spent three hours just talking to him. For those who don't know, because Marco is an icon of, of the culinary arts, but he was kind of Gordon before Gordon was Gordon. And he pioneered, uh, hyper masculine intensity. I think even Gordon would say that, to be fair.

• 5:45Speaker 03

  Yeah, I think you're right.

• 5:45Speaker 04

  And, and a hyper masculine intensity, one of his famous quotes was, um, someone said to him, uh, you made Gordon Ramsay cry. Like, there was a famous occasion where Gordon Ramsay sat in the corner of the kitchen and cried and said, I can't do this anymore. And he said, I didn't make Gordon cry. Gordon made Gordon cry.

• 6:05Speaker 02

  Time to welcome our guest.

• 6:06Speaker 03

  Yes.

• 6:07Speaker 02

  Angela, we welcome a BAFTA-winning documentary maker, a journalist, a broadcaster, an author, and a man who is very comfortable with an awkward silence.

• 6:19Speaker 02

  Please welcome Louis the Bear! Hey, hello! Welcome!

• 6:25Speaker 04

  That was a good silence.

• 6:26Speaker 02

  Yeah?

• 6:28Speaker 04

  That was a good silence. I would have gone a tiny bit longer.

• 6:31Speaker 02

  No, I actually couldn't. That was it.

• 6:33Speaker 03

  We've been too early. We should have gone longer.

• 6:36Speaker 02

  I don't know, like, I think his radio is maybe not even like a second.

• 6:38Speaker 03

  Yeah, that's probably true, yeah.

• 6:40Speaker 02

  Yeah, maybe. But welcome, Louis.

• 6:42Speaker 04

  Thank you. There's a lot of power in a silence, you know. Whoever's... It's a kind of chicken, isn't it? Like, who's gonna pull out the silence first?

• 6:48Speaker 02

  Me.

• 6:50Speaker 04

  I don't like it!

• 6:51Speaker 02

  I don't like it, but yeah, thank you for coming to see us at Dish. We're all here, we're all excited. You cycled here.

• 6:56Speaker 04

  I did.

• 6:57Speaker 02

  Which is always, for some reason, a sort of a talking point on Dish.

• 7:01Speaker 04

  It's a good way of getting around.

• 7:02Speaker 02

  Yeah, a bit.

• 7:03Speaker 04

  Burn those calories off. More importantly, you just know how long it's gonna take.

• 7:07Speaker 02

  Yeah, that's true.

• 7:08Speaker 04

  So you shouldn't be late, unless you get a puncture.

• 7:10Speaker 02

  Yes. But you do win this, which is obviously very expensive. Is that I cycled to Dish badge.

• 7:18Speaker 04

  Wow!

• 7:18Speaker 02

  You don't have to wear it.

• 7:19Speaker 04

  Thank you for that.

• 7:20Speaker 02

  Don't, you don't have to wear it.

• 7:21Speaker 04

  So, three BAFTAs?

• 7:22Speaker 02

  Yeah.

• 7:23Speaker 04

  And I cycled a Dish badge?

• 7:24Speaker 03

  Yeah!

• 7:25Speaker 04

  I truly am a renaissance man.

• 7:28Speaker 02

  How do you feel when you are cycling over to Dish or anywhere else? When you are the one being interviewed? Because we had Graham Norton on, and he was saying he finds it a bit funny. He was getting a card envy, because obviously usually he's the one on them. Do you like being interviewed?

• 7:43Speaker 04

  No, I'm not like that.

• 7:44Speaker 02

  No?

• 7:44Speaker 04

  I feel like, oh, it's, um... Rightly or wrongly, I think the pressure's off me. All pressure's on you.

• 7:50Speaker 02

  Yeah.

• 7:51Speaker 04

  Are you feeling it?

• 7:52Speaker 02

  Big silence.

• 7:53Speaker 04

  To have a big guest.

• 7:57Speaker 04

  You're gonna get the best out of me.

• 7:58Speaker 02

  Yeah.

• 7:59Speaker 04

  I think, you know, I'm just gonna come here, be myself. I find, actually, when I'm interviewing, especially if it's a podcast and I've got someone that I really admire, not speaking for you now, obviously.

• 8:09Speaker 02

  No, obviously not.

• 8:09Speaker 04

  But I'm thinking, like, am I gonna... Is it gonna go well? Am I gonna ask the right questions? Will I create the necessary rapport? But I do, I'm genuinely, I think, an open book. Like, I'm someone who, if anything, I babble on a bit too much.

• 8:22Speaker 02

  No, that's what we want.

• 8:23Speaker 04

  So I'm kind of thinking, like, oh, cool, I'll get to find out what you're curious about. And talk about that, do you know what I mean?

• 8:29Speaker 03

  Yeah.

• 8:30Speaker 02

  And hey, we're gonna start with a Paloma. So tequila's your go to.

• 8:35Speaker 04

  Yeah, it's a fun drink, isn't it?

• 8:37Speaker 02

  It is.

• 8:38Speaker 04

  It lifts your spirits. You have a couple of those and the party's started.

• 8:43Speaker 03

  Yeah.

• 8:44Speaker 04

  Don't you find?

• 8:44Speaker 03

  This also looks fun, colour wise.

• 8:46Speaker 04

  Colour wise. And actually, red grapefruit, pink grapefruit is one of my favourite fruits. Buzzed lime is ticking all the boxes.

• 8:55Speaker 03

  Oh, you've got that real sharp palate. You like that sort of citrusy bite.

• 8:58Speaker 04

  You're picking up my...

• 9:00Speaker 03

  No, I do. Well, that's my palate. I like it. I love anything sharp, citrusy. Hello. There we go.

• 9:07Speaker 04

  Bit of lime, bit of ginger.

• 9:08Speaker 02

  Well, we were dead excited and we got to see your new show. Inside the Manosphere, which we wanna get onto in a bit.

• 9:14Speaker 04

  My Netflix original.

• 9:15Speaker 02

  But first, we wanna, we always start the podcast with likes and dislikes of our guest and what food you're into. And it's quite an amazing list, this. It's quite a simple list, but I'm intrigued. And you said that your favourite ingredients are garlic, tomatoes, ginger, onions. You love Southeast Asian and Italian food. You're good with spices. And you love tequila based cocktails. Hence why we're doing that. But the snack list was really good. Salted vinegar peanuts, Cadbury fruit and nut before adding nice chalk in general. Are you an abbreviator? Are we saying chalk?

• 9:49Speaker 04

  Uh, chalk.

• 9:51Speaker 04

  Yeah, I think I am.

• 9:52Speaker 02

  Yeah, you are.

• 9:53Speaker 04

  Yeah.

• 9:53Speaker 02

  Chalk?

• 9:54Speaker 04

  Chalk, no exage.

• 9:59Speaker 04

  Sometimes in my taste I say unfort. Do you ever say unfort? I spell it C H. I think I've been...

• 10:05Speaker 02

  I don't think I've said unfort.

• 10:06Speaker 03

  No, never.

• 10:07Speaker 04

  Can't make it unfort.

• 10:08Speaker 02

  Unfort. Oh, maybe you can't make it unfort.

• 10:10Speaker 03

  Yeah.

• 10:11Speaker 02

  And then there were two puddings listed, because we rarely do a dessert on Dish. I'm not mad for a dessert. Angela.

• 10:19Speaker 03

  Not a dessert person.

• 10:20Speaker 02

  Not mad for a dessert.

• 10:20Speaker 03

  Really?

• 10:22Speaker 02

  Bread and butter pudding.

• 10:22Speaker 03

  I have sweet tooth.

• 10:23Speaker 04

  You could get a Michelin star without being into desserts.

• 10:26Speaker 03

  Well, you need to know about the desserts. You need to be able to cook them and make them.

• 10:29Speaker 04

  Can you cook things you don't really like?

• 10:31Speaker 03

  Well, it's not I don't like them, they're just not my preference. You can give me an offer of cheese or a pudding, I'd rather have cheese. I like savoury.

• 10:39Speaker 04

  You were born in 1968, weren't you?

• 10:41Speaker 03

  Yes.

• 10:41Speaker 04

  I think it's a life stage thing.

• 10:44Speaker 03

  Excuse me, where, where?

• 10:47Speaker 02

  Did you Google Angela?

• 10:48Speaker 04

  No, but your attitude to desserts, I have certain clues like that.

• 10:51Speaker 02

  Right.

• 10:51Speaker 03

  No, you're just amazing now. I don't believe that.

• 10:55Speaker 04

  Do you find it hard to read menus close up? You need glasses?

• 10:58Speaker 03

  No.

• 10:59Speaker 04

  Interesting, yeah, that would make sense.

• 11:00Speaker 02

  You placed it, 68.

• 11:01Speaker 04

  68, yeah.

• 11:03Speaker 02

  Definitely 68, yeah. Because you're here and you're you, Angela actually today is gonna break protocol and she's gonna make a crumble.

• 11:12Speaker 04

  Nice.

• 11:12Speaker 03

  Yeah.

• 11:13Speaker 04

  Brilliant.

• 11:13Speaker 02

  Yeah.

• 11:13Speaker 03

  Yeah, you like a crumble.

• 11:14Speaker 04

  Just what I need after I've eaten a heavy lunch.

• 11:15Speaker 03

  I know.

• 11:16Speaker 04

  A big crumble.

• 11:17Speaker 02

  It's the perfect day for it.

• 11:19Speaker 04

  Ribs, then followed by a crumble.

• 11:22Speaker 02

  Yeah.

• 11:22Speaker 04

  Oh my god.

• 11:23Speaker 02

  And you also took the time to tell us that you would like to quote, "master the courgette." And Angela is right here.

• 11:29Speaker 03

  What's happened? What's wrong with the courgette?

• 11:31Speaker 04

  Well, I do cook a lot in general, cook a lot of courgettes, very versatile vegetable. You can obviously have it raw, you could roast it, you could steam it, whatever. You can undercook it, overcook it, but I sometimes feel like I'm not getting maximum value out of it.

• 11:50Speaker 03

  Right.

• 11:50Speaker 04

  They sometimes tend to get a little bit too soft.

• 11:55Speaker 03

  Right, okay.

• 11:56Speaker 02

  Spongy maybe?

• 11:56Speaker 03

  Yeah.

• 11:57Speaker 04

  And sometimes when I roast them, I'm not getting, I'm like, is it not roasted enough? Is it roasted enough? And there's also a thing where, you know, food can get weird, but then if you keep going, sometimes it'll arrive somewhere else. Do you know what I mean?

• 12:11Speaker 04

  With courgettes once, and I cooked them, like, I don't know what happened, I think I forgot about them. They were like little carbonated black discs. Quite tasty.

• 12:20Speaker 03

  Oh, okay.

• 12:20Speaker 04

  Because I'd salted and put a lot of olive oil and they were like, yeah, they were just little kind of like sliced lumps of salty coal.

• 12:30Speaker 03

  They sound delicious, Louis. I must get that recipe from you.

• 12:33Speaker 02

  You don't need a vice for Angela. Maybe, what would you do with a courgette that's delicious?

• 12:37Speaker 03

  The one thing I do, I think one, you're, I think you should wait for the middle of the year, when it's the banging courgette season and you get the Romano courgettes. Because they're much firmer, less spongy. And I always cut them in the centre lengthwise, chop them up into little cubes, and then I put them in a really hot pan with olive oil. And then saute them and add loads of garlic.

• 12:59Speaker 04

  Yeah, yeah, yeah.

• 12:59Speaker 03

  Tiny, tiny little bit of water and cook them like in about five minutes.

• 13:04Speaker 04

  Right.

• 13:04Speaker 03

  And so they're soft, but they've still hold their body because they don't have that sponginess in the middle.

• 13:09Speaker 04

  Right.

• 13:10Speaker 03

  And and they're absolutely delicious.

• 13:11Speaker 04

  In a hot pan.

• 13:12Speaker 03

  Really hot pan.

• 13:13Speaker 04

  And they're gonna get a little black at the edges or brown at the edges.

• 13:16Speaker 03

  They'll get a bit of brownness, you know, a little bit. That will add flavour, that roasting flavour. And the secret is to roast them off, add your garlic, roast that without colour. And then add your water and then literally, you know, put a like a piece of greaseproof paper and that steam will just cook them really quickly. I've made them for you.

• 13:32Speaker 04

  What, six minutes, seven minutes?

• 13:34Speaker 03

  No, not even that long. I'd say about five minutes. Yeah, not that long.

• 13:37Speaker 02

  And but you like to cook, Lou, don't you?

• 13:39Speaker 04

  Yeah, I love it. I love it.

• 13:40Speaker 02

  Cook and stuff. We see it on your Instagram. What um what do you what do you like to do? What is your sort of go to?

• 13:45Speaker 04

  Well, first of all, I'm I'm the go to cook of the family. Um so that's my that's my role. It's something I enjoy. It's an escape. It's something I do to, I don't deal with stress, anxiety, displace, any kind of, if I'm about to go on a shoot. Uh and it's just, there's things preying on my mind. It's a displacement activity.

• 14:04Speaker 03

  Yeah.

• 14:04Speaker 04

  And I just do a lot of family dishes, a lot of, I do a bolognese most weekends. On a Sunday, I do a big batch of bolognese.

• 14:11Speaker 03

  Are you cooking for a big family, Louie?

• 14:12Speaker 04

  Uh, there's three boys. Well, the one's at university now, so there's basically four of us. But a hu- like, take a kilo of mince and then just do a hu- like, big saucepan, just do a ton of it. Um, I used to do in lockdown, a lot of veggie lasagnas.

• 14:28Speaker 02

  Yes.

• 14:28Speaker 04

  That's quite a bit of work.

• 14:29Speaker 02

  Yeah, a lot of chopping.

• 14:30Speaker 04

  I like roasting a chicken.

• 14:31Speaker 02

  Yes.

• 14:32Speaker 04

  That's not that much work.

• 14:33Speaker 02

  No.

• 14:34Speaker 04

  Shove a, and I do a Jamie Oliver recipe. You you stick a a lemon in its cavity. That's the term they use, isn't it? Quite an oil in its cavity. What? Part of the body is the cavity.

• 14:44Speaker 02

  You don't wanna know.

• 14:46Speaker 04

  Don't worry about it. Where's your cavity?

• 14:47Speaker 02

  Yeah.

• 14:48Speaker 04

  Excuse me. Um, put a lemon in your cavity.

• 14:51Speaker 02

  Yeah.

• 14:51Speaker 04

  Nick.

• 14:52Speaker 02

  Get at it.

• 14:52Speaker 04

  A- and uh then some herbs and then, you know, you massage a little olive oil, salt and pepper in it. Uh, roast potatoes. Those are the staples.

• 15:01Speaker 02

  Yeah, and that I feel like is minimal effort, but it's never bad. Like a roast chicken done on a in a home, fantastic.

• 15:09Speaker 04

  As long as you haven't overcooked it, if you get the timings right. Yesterday, no, two two days ago was my middle son's eighteenth. Actually, it wasn't. It was a few days before, but I'd given him for his birthday. As a treat, because he's a bit of a gourmand, and it being his eighteenth, I got him a wagyu steak.

• 15:25Speaker 02

  Oh, wow.

• 15:26Speaker 04

  Like his main present. I ordered it from a specialty online butcher. It cost, I shouldn't say this, but it was like eighty pounds, not the weight, the price. Can you imagine an eighty pound steak?

• 15:36Speaker 02

  I know.

• 15:37Speaker 04

  It's in a room. That'd be about forty kilos.

• 15:40Speaker 02

  Wow.

• 15:40Speaker 04

  Those Japanese cattle are amazing.

• 15:42Speaker 02

  Yeah.

• 15:43Speaker 04

  And it came, it was wrapped in like, you know, this sort of, it had Japanese writing on it, like beautifully presented. I opened it up and satisfyingly, it looked like not much like a normal steak.

• 15:53Speaker 02

  Yes.

• 15:54Speaker 04

  Because it's obviously veined with the fat.

• 15:56Speaker 02

  Yeah.

• 15:56Speaker 04

  And it's sort of buttery and it felt, I don't know, it's hard to describe really, but it looked really distinctive.

• 16:01Speaker 02

  How did you present that to him? Cooked or raw?

• 16:04Speaker 04

  No, raw, because the part of the joke would be weird, like, happy birthday, son, like it's my birthday.

• 16:09Speaker 02

  It's sizzling.

• 16:10Speaker 04

  Something, it feels quite hot.

• 16:14Speaker 04

  Why is there brown dripping from it? I know, I'll run it quickly.

• 16:18Speaker 02

  No, I didn't mean like.

• 16:22Speaker 02

  I meant more like you're just cooking a meal for his birthday. I didn't really, no, so you wrapped the raw.

• 16:27Speaker 04

  Part of the pleasure is him cooking it for himself.

• 16:28Speaker 02

  Okay, got it, got it, got it.

• 16:30Speaker 04

  Yeah.

• 16:30Speaker 02

  Perfect, okay.

• 16:31Speaker 04

  So he cooked it.

• 16:32Speaker 02

  Do you and your son and the rest of your family as well like to seek out a good restaurant then? If he's a fan of cooking, is it still do destination eating?

• 16:40Speaker 04

  Yeah, yeah, definitely. And in fact, as a special reward from time to time, we'll go quite posh. I think it was like my, I think it was my wife's fiftieth and we took the family to a, I think it's like a two or three star Michelin restaurant called Core.

• 16:57Speaker 02

  Okay, yeah.

• 16:58Speaker 04

  By Kelly Smith. Does that ring a bell?

• 16:59Speaker 02

  Yeah, it does, yeah.

• 17:00Speaker 04

  In West London. And actually, it was a bit like, because my youngest at the time was probably eight or nine. It was like dragging him to the opera.

• 17:07Speaker 02

  Yeah.

• 17:07Speaker 04

  Where he's like, what is going on? And then they said, here is course number seven. Some mushrooms drizzled with a shell, he'd mix with the shell. And he's like, this is the most boring. You know those tasting menus that have literally nine or ten courses?

• 17:20Speaker 02

  Yeah, yeah, so.

• 17:21Speaker 04

  And he was, I remember by the end, he was under the table, just sort of writhing around. And I thought, this is not what, this is not a good look.

• 17:29Speaker 02

  I think I could.

• 17:29Speaker 04

  See them thinking like, what, what this idiots brought an eight year old to like one of the best restaurants in London.

• 17:35Speaker 02

  Yeah, why?

• 17:36Speaker 04

  But they're full.

• 17:37Speaker 02

  Yeah, why, why?

• 17:38Speaker 04

  It's all transcended normal eating, it's become an art form at that point.

• 17:42Speaker 03

  Yeah.

• 17:43Speaker 04

  Like I had a meal once at Noma, the famous restaurant in Copenhagen. Yeah, early on, it was just about seven or eight years ago. And it felt like, oh, this is an avant garde piece of theatre. You know, like you don't get.

• 17:56Speaker 03

  You weren't having a delicious and stuff, yeah.

• 17:58Speaker 04

  This is a twice cooked dough from some grains only found in the dunes of northern Svalbard. And that's not butter, that's actually yak's fat reduced in a mélange, do you know what I mean? And you're like, it's a bit like bread and butter.

• 18:13Speaker 02

  Bit like bread and butter.

• 18:16Speaker 02

  All right, the food has arrived, Angela, tell us what we have here, please.

• 18:20Speaker 03

  So we have a five spice lemongrass short ribs. So you take your short ribs, brown them beautifully in a pan with some vegetable oil. So you brown them all over and they're always on the bone, so you keep them on the bone.

• 18:31Speaker 02

  So just straight with nothing on?

• 18:32Speaker 03

  Just salt and pepper in the oil and really brown them off. Then remove them from the pan and then you start to make your paste.

• 18:39Speaker 04

  Oh my god.

• 18:40Speaker 03

  Cause this is a south.

• 18:44Speaker 04

  It's so good.

• 18:45Speaker 03

  Okay, good, good. I was, I thought you were like, oh my god.

• 18:48Speaker 04

  It's like mountain, mm.

• 18:50Speaker 03

  Cause you like Asian food, South Asian food, so this is a Vietnamese dish.

• 18:54Speaker 04

  Jesus, delicious.

• 18:55Speaker 03

  And then we, we make our paste, which is shallots, lemongrass, garlic, ginger, bay leaf.

• 19:01Speaker 02

  And there's five spice in the paste as well, right?

• 19:04Speaker 03

  Yep.

• 19:04Speaker 02

  And what is five spice? I presume five spices altogether?

• 19:07Speaker 03

  It is five spices and it's star anise, cinnamon, cloves, fennel and shichuan pepper. And this is the foundation of most Chinese cuisine. And it's the balance of sweet, bitter, sour, savory and salty.

• 19:22Speaker 04

  It's good.

• 19:22Speaker 03

  And that's what you're feeling, that hit of savory sweetness coming through, it's that five spice.

• 19:26Speaker 04

  It's really good with the parsnip.

• 19:27Speaker 03

  Yeah, the parsnip works with it, cause traditionally Vietnamese, they just use carrots, but.

• 19:31Speaker 04

  I was gonna say, you don't think of parsnips in Vietnamese food.

• 19:34Speaker 03

  For this recipe, we've added some parsnips.

• 19:36Speaker 04

  Very underrated vegetable.

• 19:37Speaker 03

  I love a parsnip.

• 19:38Speaker 04

  That's phenomenal.

• 19:39Speaker 03

  Thank you, Louis. Oh, and you had a big lunch as well.

• 19:42Speaker 04

  How long? I like how big the bone is.

• 19:45Speaker 03

  Yeah.

• 19:46Speaker 04

  Almost human like.

• 19:47Speaker 03

  Yeah, human.

• 19:51Speaker 04

  How long did you, maybe you're getting to this, how long did you cook that for?

• 19:54Speaker 03

  About two and a half hours, three hours, yeah. So once you've made your paste, which was coriander, tomato puree, ginger, bay leaves, garlic and lemongrass and shallots, then you add in your vegetables, which are parts and it's some carrots, cover those with vegetable stock, and then you re-add in your ribs, tuck them all in, cover the vegetables on top, and then bake it in the oven or cook it in the oven for about two hours, low heat, turn it halfway through cooking.

• 20:18Speaker 04

  Wow.

• 20:19Speaker 03

  And then the last sort of...

• 20:20Speaker 04

  You said in a, in a pan with a lid, in a...

• 20:22Speaker 03

  Yeah, in a pan with the lid.

• 20:23Speaker 04

  Could you do it in a, in a baking tray with, with foil over or something like that?

• 20:27Speaker 03

  Yeah, you could do, yeah, if you didn't have a pan with a lid. No pans with lids, Louis.

• 20:33Speaker 04

  Sometimes the lid's plastic and it melts if you put it in the oven.

• 20:36Speaker 02

  Oh no. See, you didn't think of that. No, no. Not a blacky one.

• 20:41Speaker 03

  But no, you can, you can put foil on top and like put it in a tray in the oven, yeah.

• 20:45Speaker 04

  And then that's it?

• 20:46Speaker 03

  And then you finish it with a touch of fish sauce. Once it comes out, a little bit of fish sauce. Yeah, and then some fresh lime.

• 20:54Speaker 04

  N'plah.

• 20:55Speaker 03

  Very good.

• 20:56Speaker 04

  Did you know about that?

• 20:57Speaker 02

  I did, sure do. Saw it on the site.

• 21:00Speaker 04

  Wait, and the rice is delicious as well. Is the sauce on the rice just the sauce from the meat?

• 21:04Speaker 03

  Just the sauce from the cooking.

• 21:06Speaker 04

  Wow, really good, Andrew. So tell me, what are the, what are the pro tips for doing this, do you think? What's the, the one thing that you definitely would do?

• 21:14Speaker 03

  I think it's the same that you do in all the stages of cooking. If you did Indian, Italian, the base, get your base right. So it's when you make that paste, don't rush it.

• 21:22Speaker 04

  Yeah.

• 21:23Speaker 03

  Don't rush colour in the meat, make sure it's really nicely even and covered, and then let it cook in the oven. Again, don't, you know, wait till it's cooked, give yourself time.

• 21:31Speaker 04

  What about getting a good cut of meat?

• 21:33Speaker 03

  Exactly.

• 21:34Speaker 04

  I mean, let's start there. Where would you get it from?

• 21:36Speaker 03

  Waitrose.

• 21:39Speaker 03

  Come on, Louis.

• 21:40Speaker 04

  Hello? So would you go to the meat counter for this?

• 21:43Speaker 03

  Yes, you get this from the meat counter.

• 21:45Speaker 04

  So you just want short ribs?

• 21:47Speaker 03

  Short ribs, but they are, rather, ribs like this would be like huge.

• 21:51Speaker 04

  Here's me thinking it might be pork, but I know it's not pork, it doesn't taste like pork. But you couldn't, could you do it with pork?

• 21:56Speaker 03

  Yeah, you could do it with pork, but I think on these cut, this is particularly... Really good because of the amount of meat you get on these short ribs.

• 22:02Speaker 02

  You get that fat on it as well.

• 22:04Speaker 03

  Yeah, lots of fat, it is, yeah, you get it all and that all melts down into the sauce.

• 22:07Speaker 02

  And this is actually quite a good one for their style of cooking that I like doing.

• 22:13Speaker 03

  Mmm.

• 22:13Speaker 02

  Where it's sort of a mi- minimal effort.

• 22:16Speaker 04

  Yeah.

• 22:17Speaker 02

  Maximum taste, it tastes delicious.

• 22:19Speaker 04

  Yeah.

• 22:20Speaker 03

  You didn't even have to peel the vegetables, just give them a little scrub.

• 22:22Speaker 02

  Yeah.

• 22:23Speaker 03

  That's it.

• 22:23Speaker 04

  No weird ingredients.

• 22:25Speaker 03

  No weird ingredients, you know.

• 22:26Speaker 04

  It's annoying then just sits in the larder for a year.

• 22:29Speaker 03

  Never to be used again.

• 22:30Speaker 02

  The worst culprit for that.

• 22:32Speaker 04

  Ah, we're gonna put him, put him out there?

• 22:35Speaker 02

  Mm.

• 22:35Speaker 04

  Yo tem otolengi.

• 22:37Speaker 02

  Big time.

• 22:39Speaker 02

  Big time.

• 22:41Speaker 03

  I think even Yo Tem knows.

• 22:42Speaker 04

  Yeah.

• 22:43Speaker 03

  I think he's fully aware of that.

• 22:44Speaker 04

  Cause he's trying to steer out of it now with his new recipes, he's like, don't worry, there's no weird ingredients to this one. Just some manga chukapah.

• 22:53Speaker 02

  What? And if you wanna try this recipe, you can of course get all the ingredients and the recipe waitrose.com forward slash dish recipes. There's also a wine pairing as well.

• 23:03Speaker 03

  Yeah.

• 23:03Speaker 02

  The wine pairing is the Penfolds Bin 28 Shiraz. And so that will be absolutely perfect with it.

• 23:09Speaker 03

  Perfect with it.

• 23:10Speaker 02

  Perfect. Do you want a glass of wine?

• 23:12Speaker 04

  Sure.

• 23:13Speaker 02

  Yeah, let's have a glass of wine.

• 23:14Speaker 04

  That's one I drink at home actually.

• 23:15Speaker 02

  Is it?

• 23:16Speaker 03

  Oh, you're going.

• 23:16Speaker 04

  Yeah. It's quite, it's not an overly expensive, it's like, what is it, six or seven pounds?

• 23:21Speaker 02

  Thirty pounds.

• 23:22Speaker 04

  No it isn't.

• 23:23Speaker 02

  Yes it is.

• 23:23Speaker 04

  No it isn't.

• 23:24Speaker 02

  Yes it is.

• 23:25Speaker 04

  Oh, well maybe I get a different one.

• 23:26Speaker 02

  Not overly, that, that translates as six pounds in through money.

• 23:32Speaker 02

  Yeah, it does, it does, yeah.

• 23:34Speaker 04

  So maybe I get Penfolds Basic and this is Bin 28.

• 23:37Speaker 02

  Bin, yeah, Bin 28.

• 23:38Speaker 04

  A different bin, I think I'm working on a different bin.

• 23:42Speaker 02

  Let's talk about your show now then.

• 23:44Speaker 04

  Come on then, my Netflix debut feature.

• 23:47Speaker 02

  Yeah.

• 23:47Speaker 03

  How do you feel about that?

• 23:48Speaker 04

  Excited, excited, yeah, it was stressful to make because I knew that the people I was covering, it's about the manosphere, if you know the term. It's, it's this culture of misogynistic and toxic influencers. Men who believe in male supremacy, Andrew Tate's probably the most famous example. And they've taken the internet by storm, especially post lockdown, they became very viral among young men. The film Adolescence, the series Adolescence was sort of about a boy who's been influenced. Yeah, kind of about that, tangentially. Ours takes place with me in the world of those influencers. I investigate, spend time among them, try to get to know them. Going into it, knowing that because some of them are live streamers,

• 24:32Speaker 04

  in other words, they basically make their living online, recording round the clock their shenanigans each and every day, that they would probably film me. And so I knew that there was a chance that would be, in a sense, that our cover would be blown. And then thought that might be a fun way of kind of creating a more interesting conflict for the film.

• 24:50Speaker 02

  It's a real eye opener into a world that I don't know anything about. You know, apart from little bits that I've heard around Andrew Tate. It was quite a disturbing watch.

• 25:00Speaker 04

  Yeah.

• 25:00Speaker 02

  I thought it was really.

• 25:02Speaker 03

  I thought it was frightening.

• 25:03Speaker 02

  Yeah, I thought it was scary.

• 25:04Speaker 04

  Yeah.

• 25:05Speaker 02

  Yeah. There was so much, actually, that freaked me out. But the bit where you were with, remind me the guy, this dreamer, who has the wife called Angie. Yeah, I remember.

• 25:12Speaker 04

  Oh, Myron Gaines.

• 25:13Speaker 02

  Yes, Myron. And he had on The Scientist.

• 25:16Speaker 04

  That's right.

• 25:17Speaker 02

  Who told the science story of if your wife has had sex with somebody else in the past, the sperm can be in her brain.

• 25:25Speaker 04

  Yes.

• 25:26Speaker 02

  And then your kid might look like someone she's had sex with years ago. And they were like, fact.

• 25:30Speaker 04

  Yeah, not true.

• 25:31Speaker 02

  I was like, not a fact.

• 25:32Speaker 04

  Yes, yes, yeah.

• 25:34Speaker 03

  No.

• 25:34Speaker 02

  Yeah, incredulous. And they're all like, oh, wow, that's fascinating. And I'm like, that is not correct.

• 25:39Speaker 03

  Yeah.

• 25:40Speaker 04

  But the ways, yeah, that kind of information goes viral. And in a way, that's the purest example of misinformation or whether it's a conspiracy theory or some patently false piece of fake scientific knowledge. Or just attitudes that are in themselves poisonous, antisocial, that they have currency. And because they're being presented by people who have a huge rapport with these fanbases, this sort of parasocial relationship that they have with their people who listen to them, that they accept all of that. So, yeah, I mean, I think it's probably the right reaction to feel disturbed and troubled. And at the same time, to recognize that for kids, this is normal content. Maybe not Myron Gaines, but certainly people like HS Tiki Taki,

• 26:24Speaker 04

  who features in it, and Ed Matthews, who's also in it. These streamers enjoy huge virality, have huge social media followers.

• 26:32Speaker 03

  And make an income of it.

• 26:33Speaker 04

  It's this weird, I think it speaks to the culture that we live in, which is that. We've got two worlds, because of the normie world that we mostly inhabit, where we're sort of listening to the radio, maybe BBC Radio One or Four, whatever, or watching the TV or getting our content. And then younger people who are creatures of the internet and internet culture, for whom the names HS Tikki Taki or Andrew Tate are, that's their, you know, weird as it is to say, that's their Blue Peter, if you like, because these are fourteen, fifteen-year-old, thirteen-year-old kids who are watching, and these are their celebrities.

• 27:10Speaker 02

  Yeah.

• 27:10Speaker 04

  So it's weird, it's a strange thing to reflect on. But for us, for the older generation, they're like, who are these, who are these troglodytic figures? Like, these are strange, backward-looking, retrograde avatars of a kind of medieval mindset. Do you know what I mean? Of like, oh, women shouldn't, women are stupid, or something they say. But actually, for young teenage boys across Western Europe, across America, that's, those are their pop stars, in a way.

• 27:38Speaker 02

  It's so crazy. I thought it was the most crazy watch. And I think seeing the way that it has sort of snowballed was worrying as well. When you talked about, and there was, there was mentions of how now kids in schools in America are sort of refusing to be taught by female teachers.

• 27:55Speaker 03

  It's, I mean, it's frightening.

• 27:56Speaker 02

  In twenty twenty six.

• 27:57Speaker 03

  Yeah.

• 27:58Speaker 02

  That is madness.

• 27:59Speaker 04

  But it's off a piece with, not to get really heavy, because it's a lighthearted culinary show, by the way.

• 28:04Speaker 03

  No, we can go in.

• 28:05Speaker 04

  The beef is deliciously tender, but what about misogyny? And it came from Waitrose. But the, this sort of media landscape that we're in now, in which undeniable scientific facts are suddenly open to question. You know, the levels of belief in the idea that the world is a globe, for example, the idea that the Earth is actually round, we took that for granted, like, that isn't accepted. The scientific fact has been for many centuries. Now, more and more people are questioning that. You know, it used to be kind of a joke. In some ways, it's still quite funny. Why, you think they know this? Like, what is your problem? But because of the, the level of credulity, the way in which misinformation spreads, that's become a, a common misconception among younger people.

• 28:49Speaker 02

  And do you think that they believe this? Or do you think that they are saying sort of scandalous, sensationalist things? So, you know, we'll talk about them, they get more extreme as they get more revenue?

• 29:00Speaker 04

  I think both things are true at different times. I think sometimes, sometimes both things are true at the same time. Like, it doesn't really matter. They'll just say things sometimes just for an effect.

• 29:09Speaker 02

  And talk to us about this that we see.

• 29:11Speaker 03

  Yeah, that sign.

• 29:12Speaker 02

  This sign. Does it have a name?

• 29:13Speaker 04

  Yeah. I think it's the Matrix sign.

• 29:15Speaker 02

  Right.

• 29:15Speaker 04

  And it's just, whenever you see Andrew Tate interviewed on a mainstream show, quite often he'll have this, he'll be doing a diamond shape with his forefingers and thumbs. And I think it's a, I think, I don't know, I think it's a way of saying, I know what you're doing. It's signaling to his fans.

• 29:31Speaker 03

  I'm here.

• 29:31Speaker 04

  I'm here. I know what's going on.

• 29:33Speaker 02

  Like Lady Gaga, Little Monsters.

• 29:35Speaker 04

  Is that what she does?

• 29:36Speaker 02

  I mean, she doesn't say it like this.

• 29:39Speaker 03

  But that's her thing, yeah.

• 29:40Speaker 02

  But you know what?

• 29:40Speaker 04

  It's like an in-joke. Or maybe more like a in-crowd acknowledgement.

• 29:45Speaker 02

  Right, okay.

• 29:46Speaker 03

  And I sort of think it's like, I'm here for you. I just felt that, like, we've been, I grew up and I'm like, anytime I watch something, I think, oh, I want to be that. I want to be a tennis player, or I want to run a marathon. He did it. But now I think kids are like, yeah, I want to be, you know, on OnlyFans, or I want to, you know, like, all the women were portrayed.

• 30:02Speaker 04

  Yeah.

• 30:02Speaker 03

  Really, as if they were stupid. And I thought, that's awful, because even what's-his-name's mother said, you don't know.

• 30:09Speaker 04

  That's right. HS's mum pops up, and she's like a normal.

• 30:12Speaker 03

  She's a normal mum.

• 30:13Speaker 04

  Single mum, went to a, had a pretty high-powered job, raised HS on her own. And she's, I think, some part of us, like, what have I created? I mean, she loves him.

• 30:23Speaker 03

  Yeah.

• 30:23Speaker 04

  But then he says, I, I, because one of their things is he should marry a virgin, and, but, but meanwhile, as a man, you should have as many, you know, sexual interactions as possible. That's your body count.

• 30:34Speaker 03

  Yeah.

• 30:34Speaker 04

  And I said, but that's pretty weird. Like, why would you say, oh, men should have as much as they can, and women shouldn't have any? And you saw his mum just going like, oh, geez.

• 30:43Speaker 03

  You could say, yeah, she was definitely embarrassed about some of the things he was coming out. God.

• 30:47Speaker 02

  He had moments, I thought, where he sort of snapped out of it. I think like the bit when, there was a bit when you were talking about his dad, and he was saying, I don't have any trauma. Me and my mum are like.

• 30:56Speaker 03

  Oh, right.

• 30:56Speaker 02

  And then there was a bit when you went to the gym, where he was talking to the camera, and you said, oh, you don't use up to the camera. And he's like, oh, sorry. And they almost like snap out of it a little.

• 31:05Speaker 04

  Oh, yeah, that's an interesting moment, because he's talking to the camera, and he goes, like, lads, what I like to do, start with A little workout and I go, who are you talking to? Why are you talking to my camera? There's someone there, he goes, well, do I not, do I talk to you? And they just talk to me, just talk to me like I'm here, like I'm a normal person. He goes, alright, sometimes I come down to the gym. And his whole tonality shifts. Yeah. He starts talking proper. Yeah.

• 31:26Speaker 03

  Yeah.

• 31:26Speaker 04

  Funny, isn't it? But to your point about the revelation is, for me, and maybe this isn't a surprise, but that a lot of projections of strength are actually compensations for weakness. And the, and the revealing moment is where Tate says, uh, my dad used to beat the shit out of me. And he goes, one good ass whipping, that's all it takes. One good ass whipping and you'll shape up real quick, or something like that. And you're, oh, you're like, oh, wow, you were physically abused. You've actually had to adapt to a horrific abusive background in which you had to learn strategies of survival. And then you've, you've, you'd use that as your roadmap for life and you're selling it to kids as though that's the answer to everything.

• 32:10Speaker 04

  And more about the beef.

• 32:12Speaker 03

  Right. On that note, gonna get some fun.

• 32:20Speaker 04

  Oh, it's out right now, so you can see it on. Thank you, that was delicious.

• 32:23Speaker 03

  Thank you.

• 32:23Speaker 04

  Watch it on Netflix and Netflix. Have you got Netflix? I do have Netflix. It's a new streaming service. Yeah, I've heard of it. A lot of people are using it. Yeah, yeah, it's alright, isn't it? It's good. Yeah, a lot of, it's really good. It's so convenient. So convenient. Because the programmes aren't on at a time. Right. It's like a menu, but you can have it whenever you want. What? Do you know what I mean?

• 32:48Speaker 04

  What's in the custard?

• 32:49Speaker 03

  Um, is out of the packet.

• 32:51Speaker 04

  Stop it. Is it?

• 32:53Speaker 03

  I'm not gonna lie to you.

• 32:54Speaker 04

  A Waitrose packet.

• 32:55Speaker 03

  A Waitrose packet.

• 32:56Speaker 04

  Can you get stars taken away from doing things like that?

• 33:01Speaker 02

  When I did Bake Off, speaking of custard.

• 33:03Speaker 03

  Yeah.

• 33:04Speaker 02

  Do you know they do, because I want to talk to boy about you, Louis, when you did Bake Off. I did it and you know you get like the blind test, where like you can prep one and then you get like a surprise challenge.

• 33:12Speaker 04

  Yeah.

• 33:13Speaker 02

  One of mine said, make a queen's pudding. Never heard of that. And then the steps were like, one, prepare it. Two, make custard. And I thought genuinely like, I like make it. I thought that was like a.

• 33:25Speaker 03

  Yeah, free ball.

• 33:26Speaker 02

  Yeah, so it was like milk. It just like came. And when you did Bake Off, you did incredibly well. You got a lot. Yeah.

• 33:34Speaker 04

  Well, I did okay. I didn't win. I did get three handshakes, which has never happened before.

• 33:38Speaker 02

  Yeah.

• 33:39Speaker 04

  Because I got a handshake from Paul.

• 33:41Speaker 02

  Yeah.

• 33:42Speaker 03

  Yeah.

• 33:42Speaker 04

  And I got a handshake from Prue.

• 33:44Speaker 02

  Yes.

• 33:45Speaker 04

  And then I got a handshake from your man Noel. Yeah. And he was like, this means nothing. I just grabbed his hand, I thought.

• 33:52Speaker 02

  Nice to do it anyway. And that was for what?

• 33:54Speaker 04

  That was for a cookie that resembled a pizza.

• 33:56Speaker 02

  Yes.

• 33:57Speaker 04

  And then I kind of lost the plot in the last round. I was doing a shoe pastry. What's the one? You had to pump it full of cream.

• 34:03Speaker 03

  Okay, like a shoe bun, like a, yeah.

• 34:05Speaker 04

  Shoe bun or something. The pressure was too much.

• 34:08Speaker 03

  And what, your cream split or it all went?

• 34:10Speaker 04

  I couldn't quite get the amounts right and they started kind of exploding.

• 34:13Speaker 03

  Oh, right. Put too much in.

• 34:14Speaker 04

  And then also I lost confidence in, they'd sort of, they give you a little bit of direction. They're like, well, you might want to use a little bit, wire up a frame, like an armature, and construct a little sculpture with your shoe. And I thought, I'm not [bleep] doing any of that. But really, I should have taken their advice. The result was mine looked very lame.

• 34:32Speaker 02

  Who won?

• 34:32Speaker 03

  Yeah.

• 34:33Speaker 04

  It was, what's her name? It was a comedian. She's got, she's got a cooking-ish name. What's her name? Su?

• 34:43Speaker 02

  Soufle.

• 34:45Speaker 03

  Soufle. No, what is her name?

• 34:49Speaker 02

  Sou.

• 34:51Speaker 03

  Jenny Eclair.

• 34:52Speaker 02

  Jenny Eclair.

• 34:55Speaker 04

  Jenny Eclair. A cookie in his face.

• 34:59Speaker 03

  I love that Jenny Eclair.

• 35:01Speaker 02

  Sounds like a fix.

• 35:02Speaker 04

  How is she not going away?

• 35:03Speaker 03

  It's a fix, yeah, it was.

• 35:04Speaker 02

  The fix was a big time.

• 35:06Speaker 03

  Jenny Eclair, love that.

• 35:10Speaker 04

  That's how I remembered it. By the way.

• 35:12Speaker 02

  She did, she was the best.

• 35:13Speaker 04

  She was good.

• 35:13Speaker 03

  She was.

• 35:14Speaker 04

  She was definitely the best.

• 35:15Speaker 02

  This is delicious, Angela.

• 35:16Speaker 04

  This was amazing.

• 35:17Speaker 02

  I'm so excited that it's rhubarb.

• 35:19Speaker 03

  Oh, I love rhubarb.

• 35:20Speaker 02

  Right.

• 35:20Speaker 03

  Yeah, best, best, we love it.

• 35:22Speaker 02

  You need that, you need that.

• 35:23Speaker 04

  That rhubarb. Rhubarb pear. It's a bit tartness, doesn't it?

• 35:25Speaker 02

  Mm-hmm, that's what you need. How would you make a really good crumble, Ange?

• 35:29Speaker 03

  You've got your butter and your flour. Yours is gluten free.

• 35:33Speaker 02

  Thank you.

• 35:34Speaker 03

  Rub your butter into your flour so it resembles breadcrumbs. Then fold in your sugar. We used Emmerera sugar here.

• 35:40Speaker 04

  Do you want the butter quite cold?

• 35:42Speaker 03

  You want it cold, because you don't mind having a few lumps of the butter. It doesn't need to be absolutely perfect.

• 35:46Speaker 04

  You don't want melted butter?

• 35:47Speaker 03

  No, exactly. So, nice and firm. And then you have the rhubarb cut into about five centimetre sort of length, diced pear, and then I put a little bit of diced stem ginger and a little bit of the syrup in there as well. Because ginger and rhubarb, I think, is a great little marriage. And this is obviously our lovely Chetan McCann recipe.

• 36:06Speaker 02

  Mmm, that's delicious.

• 36:07Speaker 03

  That works well. And then the custard out of the packet from Waitrose.

• 36:10Speaker 02

  Oh, yeah.

• 36:11Speaker 04

  I do a, I do an apple crumble, it's a Delia recipe.

• 36:14Speaker 03

  Yeah, I love Delia.

• 36:15Speaker 04

  And she puts, she puts a few almonds in the crumble.

• 36:18Speaker 03

  Very nice, yeah. No, some people put oats as well and a few nuts as well, which I like, I do.

• 36:22Speaker 04

  You can do it in a blender, so you don't have to rub it with your fingers.

• 36:26Speaker 03

  You don't, no.

• 36:27Speaker 04

  So it's actually quite a low input.

• 36:29Speaker 03

  Maintenance.

• 36:29Speaker 04

  Low maintenance pudding. And then with the nuts, you get a little bit of crisp.

• 36:33Speaker 03

  Yeah.

• 36:34Speaker 02

  Mmm, yes. And I wanted to ask you, Louis, about how your interviewing journey began. Because we read in an interview that you said that all humans just have an urge to, to connect. Did you have that at a, a, a young age? Were you naturally inquisitive when you were younger?

• 36:52Speaker 04

  I think so. I mean, I think probably everyone is.

• 36:54Speaker 02

  Yeah, maybe every kid is.

• 36:56Speaker 04

  Maybe in addition to that, I felt a little bit like an outsider and I was very worry prone. And I found that when I saw something really odd happening, like I remember seeing people who probably had mental illness, like on the street, you go somewhere, go out with a family and you're on your way to the a gallery or whatever, a museum or show, and then you see homeless or people with mental, and I just remember thinking like, what's going on with them? And they said, but why, what's happening here? And then later on at school, just people who are outsiders or in different ways didn't feel like they fitted in, just being curious about them. I mean, it's hard to analyze yourself because you are who you are, aren't you? But I just know that anything that felt like it took me out of myself and

• 37:39Speaker 04

  also finding things funny and finding that if you have that in common with someone else, you find ways of connecting through humor, that that was something that alleviated my anxiety a bit.

• 37:53Speaker 02

  Was there anyone that you were fascinated with off the telly or in popular culture?

• 37:58Speaker 04

  So many people. I was of the seventies generation and probably was watching similar things to Angela. What did we watch Angela?

• 38:07Speaker 03

  Blue Peter, all those, Green Chill, Grain Chill.

• 38:10Speaker 04

  Do you remember Bill Oddie when he?

• 38:11Speaker 03

  Swap Shop, that was on.

• 38:13Speaker 04

  The Goody's, you remember the Goody's? The Goody's for me was like a religion.

• 38:16Speaker 03

  Yeah.

• 38:16Speaker 04

  What was the Goody's? These days, they don't have the Goody's. Do you imagine like, they've got Andrew Tate, nature's ticky tocky.

• 38:21Speaker 03

  We had the Goody's.

• 38:22Speaker 04

  We had the Goody's.

• 38:23Speaker 03

  And Dad's Army, The Good Life, all those sort of things.

• 38:25Speaker 04

  Uh, there was John Noakes, who was a Blue Peter presenter. And he had a very puppyish enthusiasm and he seemed cheeky and somewhat irreverent. He was probably not from Alden, but he was from Lancashire somewhere. Do you remember him at all?

• 38:37Speaker 02

  I do know him.

• 38:38Speaker 03

  And he had the dogs, you know.

• 38:39Speaker 04

  He did one where they would do adventures and he climbed Nelson's column. This is a famous, you can still find it on YouTube. Seek it out, we'll put it in the show notes.

• 38:51Speaker 04

  So he gets to the top and you can see he's panicking, but he's not trying, he's trying not to make too much of it. It's an amazing piece of television because as a kid you're thrilled, but also that, you know, you're relating to that sense of, he feels like he's your cheeky uncle.

• 39:03Speaker 03

  Yeah.

• 39:04Speaker 04

  So stuff like that. My, actually my favorite thing was that there was a show, maybe it's still on, called It'll Be Alright on the, on the 90s.

• 39:10Speaker 03

  Yeah, yeah, yeah.

• 39:11Speaker 04

  And that concept of bloopers, the idea that um TV could sometimes go wrong. And you were seeing it when it, when it jumps the tracks, people forget their lines, or they get the giggles, or a dog goes rabid and bites one of the presenters. That was my sweet spot.

• 39:26Speaker 03

  Yeah.

• 39:26Speaker 02

  I loved that too.

• 39:29Speaker 02

  There's a bit of a peek behind the curtain, wasn't it?

• 39:31Speaker 03

  Yeah, see what's going on.

• 39:33Speaker 02

  And I also loved that, if that was ever on.

• 39:34Speaker 04

  It had a feeling of taboo, didn't it?

• 39:35Speaker 02

  Yeah, and you were allowed, I was allowed to stay up and watch that. Who's the man that did it?

• 39:39Speaker 04

  Back then it was called Dennis Norden.

• 39:41Speaker 02

  Dennis Norden, that was it, yes.

• 39:43Speaker 03

  Yeah.

• 39:44Speaker 02

  I used to love that.

• 39:45Speaker 04

  Probably now it would feel quite basic, but at the time, when everything on TV felt a bit po-faced and formal, to see that it could go wrong was like a crime.

• 39:55Speaker 03

  A revelation, yeah. A revelation, yeah, exactly.

• 39:57Speaker 04

  You know what I'm talking about.

• 39:58Speaker 03

  Well, it's true, but it's also, I think, when you do all your interviews, you have that, and I mean this properly, don't all laugh, like that childlike curiosity. That I, you know, my sister's just had a little baby girl, and I love being with Elsie because she just questions everything.

• 40:12Speaker 04

  Yeah.

• 40:13Speaker 03

  And I think that's, you know, and it, and I think it's a shame when you get to adulthood, that you start worrying about what people think. And you start, don't ask the questions, you think people are gonna laugh, or they think you're gonna be silly, and so, you know. And always one of the things I love about Neil is that he still has that, my husband, and my brother always says, I love Neil, because he'll just ask what, whatever's in his brain comes out. A lot of the time you think, Christ alive, why did you say that, Neil? But he does ask questions, he's not afraid to go, actually, I don't know about that. And I think we should all do that more.

• 40:42Speaker 04

  Big time.

• 40:42Speaker 03

  Because, you know.

• 40:43Speaker 04

  And actually, sometimes it's the emperor's new clothes, like the question that you ask is like what everyone was thinking.

• 40:48Speaker 03

  Yeah.

• 40:49Speaker 04

  But no one dared to ask. And for me, when it goes a bit wrong, you know, that's the sweet spot of my program making. And, you know, the, the, the, this show that I've got on Netflix that... It's all going wrong the whole time.

• 41:02Speaker 02

  Yeah.

• 41:02Speaker 04

  I'm constantly being put on the spot, um, being wrong footed. My process is being shown by them, they're filming me. And all of that is grist of the mill. So there's a real continuity there, I think. That spirit of chaos being a good thing still informs my work.

• 41:17Speaker 02

  How do your kids deal with the, the love of Louis Theroux? And, you know, people having tattoos of you and, you know, must be coming up to you and asking for selfies. How do they deal with that?

• 41:28Speaker 04

  I think the selfie thing, they find a bit boring. You know, if we're on our way somewhere, they don't make a fuss about it.

• 41:33Speaker 02

  Yeah.

• 41:33Speaker 04

  I think, uh, I haven't talked to them a huge amount. Like, it's not something, obviously, I'm, I'm their dad. I'm not like Louis threw off the telly. And so.

• 41:42Speaker 02

  Walking around with a camera crew. Camera crew down at breakfast.

• 41:45Speaker 04

  It's like, are we rolling? Yeah.

• 41:49Speaker 02

  How is it?

• 41:49Speaker 04

  Hey, guys, it's time for bed. Oh, sorry, I've got another take. Guys, it's time for bed. You know, like, it'd be quite weird. No, I'm just, I mean, I'm a normal dad with normal problems, you know what I mean? And, and actually, I'm not always my best self at home. Like, you know, I'm, I'm more irritable. But, uh, so, so the idea that they, um, they see me on TV. I haven't really dived into what that feels like for them. I do know that when Jiggle Jiggle went viral, my, my viral rap song.

• 42:16Speaker 02

  Yeah.

• 42:17Speaker 04

  A couple of years ago, and my kid, especially the middle one, was on TikTok quite a lot. And then his favorite platform was overtaken by his irrelevant dad doing the most cringe, uh, song in history. We found that quite confusing.

• 42:29Speaker 02

  Yeah, quite weird.

• 42:30Speaker 04

  He never made a fuss about it, it'd be quite odd.

• 42:32Speaker 02

  It's quite rare that someone who makes documentaries about, you know, pretty hard hitting stuff.

• 42:38Speaker 04

  Yeah.

• 42:38Speaker 02

  Becomes the sort of crossover person that people are like, the hottest man in the world's Louis Theroux. Here's my tattoo, there's a Louis Theroux candle, for example. How, how is the sort of fame, I guess, of, as the byproduct of your documentary?

• 42:51Speaker 04

  Well, I mean, I'm grateful for it. I can't say it feels completely normal.

• 42:55Speaker 02

  Hmm.

• 42:56Speaker 04

  And candle, by the way, feels like the least of it.

• 42:58Speaker 02

  What is that?

• 42:59Speaker 04

  Well, I only mean in the sense that. There's other products that are quite odd, but the, I don't know. For a while, there were Louis Theroux club nights where people would arrive all wearing Louis Theroux masks. I mean, put yourself in that position where you see yourself in like videos online where there's like 50 or 100 university students dancing around with Louis Theroux masks on.

• 43:21Speaker 03

  That is bonkers.

• 43:22Speaker 04

  I mean, I don't read too much into it. I don't, you know, it's not like they're going off dedicating their life to a religion like.

• 43:27Speaker 03

  Yeah.

• 43:27Speaker 04

  But it's all tongue in cheek and go, hopefully not. Or maybe hopefully. Like my thing with the tattoos is like, wow, that's quite unusual. But then at the same time, what an amazing tribute. You know what I mean? Like, and then I feel like, I, I, I feel like maybe I should get a tattoo of myself.

• 43:43Speaker 03

  No.

• 43:45Speaker 04

  You know, in solidarity, they've got that much faith in me.

• 43:48Speaker 03

  Yeah.

• 43:49Speaker 04

  At least I can, I can, I can match it. Someone once said like, by a star, it's in Harley Davidson. Like, why Harley Davidson? Because people have Harley Davidson tattoos. And like any company that people get tattoos of is going to be around forever. So by that metric, the idea of people having tattoos of me is an amazing.

• 44:07Speaker 03

  Yeah.

• 44:07Speaker 04

  It's an amazing investment. Yeah, crypto. Let's get an N M T out there, right?

• 44:11Speaker 02

  You know who would have a Louis Theroux tattoo is Mish.

• 44:14Speaker 03

  Oh, yeah, your partner.

• 44:15Speaker 02

  Yeah, he loves you.

• 44:17Speaker 04

  What's stopping him?

• 44:18Speaker 02

  What, me?

• 44:21Speaker 04

  Exactly. Imagine, you'd have to look at me during your intimate moments. I mean, there you go.

• 44:32Speaker 04

  This crumble's amazing.

• 44:34Speaker 03

  It's really good. There's lots you can take home to the boys and everyone.

• 44:37Speaker 02

  Louis Theroux, it's time for your fast food quicks. Uh, time to do this. Tell us your favorite way to eat eggs.

• 44:44Speaker 04

  Well, I think I'd probably go fried.

• 44:46Speaker 03

  Favorite sandwich, fill in.

• 44:48Speaker 04

  I like a fish finger sandwich.

• 44:49Speaker 03

  Oh, nice choice. Tartar sauce?

• 44:51Speaker 04

  But I use bird's eye, probably others. I wouldn't use, I wouldn't put any tartar sauce on there. Toast, probably some brown bread toasted and a little bit of butter, grated some cheese on top, some Tabasco.

• 45:03Speaker 03

  Okay.

• 45:04Speaker 04

  Does that sound nice?

• 45:04Speaker 03

  It does sound nice, actually.

• 45:06Speaker 04

  Then you cut it, you cut, you know, you make it probably, depending on the size of the bread, this is T M I, never mind. The size of bread depends how many fish fingers you use, maybe three or four. And then you cut it and then the steam comes out.

• 45:18Speaker 03

  Yeah, comes out, yeah. Makes it very slightly soft.

• 45:21Speaker 04

  I mentioned that to Marco Pierre White.

• 45:23Speaker 03

  What did he say?

• 45:24Speaker 04

  And I said, put a bit of cheese on. He's like, cheese on a fish finger sandwich?

• 45:28Speaker 03

  I don't know what you're talking about.

• 45:29Speaker 04

  Like I've blown his mind with my flavour combination. That has never been done before. It works surprisingly well.

• 45:36Speaker 02

  What is your favourite form of potato?

• 45:39Speaker 04

  I like a roast potato. And you're gonna parboil it, put some, maybe even goose fat, but at the very least, shake it. You know that thing shaking up in the pan?

• 45:49Speaker 03

  Yeah, yeah, yeah, shake it, yeah.

• 45:50Speaker 04

  You get it right, it's gorgeous.

• 45:52Speaker 02

  It's the best, yeah.

• 45:53Speaker 03

  What is your favourite herb?

• 45:55Speaker 04

  Favourite herb? It's such an inane question, isn't it? You know what I mean? Oh, fine. I like basil, fresh basil.

• 46:01Speaker 02

  Basil.

• 46:01Speaker 04

  Fresh basil. I do like coriander. I mean, I like all the herbs.

• 46:05Speaker 03

  Yeah, I like all the herbs.

• 46:06Speaker 04

  I'm not a huge fan of the aniseed-y, I wonder what that food group is, the one that tastes a bit like licorice.

• 46:11Speaker 03

  Like fennel, yeah, okay.

• 46:12Speaker 04

  You know what I mean?

• 46:13Speaker 03

  Dill, that sort of thing.

• 46:14Speaker 04

  Yeah, dill's all right on fish, but, well, that's not funny.

• 46:19Speaker 04

  You made a noise.

• 46:23Speaker 04

  Basil, basil, basil.

• 46:25Speaker 03

  Basil.

• 46:25Speaker 04

  They say basil in America.

• 46:27Speaker 02

  They do.

• 46:27Speaker 04

  But fresh basil, like when you pick it straight off the plant, it's quite different, isn't it? It's like, whoa.

• 46:34Speaker 03

  Well, blows your mind, that does.

• 46:36Speaker 04

  That does, doesn't it?

• 46:36Speaker 02

  Yes. A hard hitting question now. What's the best flavour of crisp lutherine?

• 46:42Speaker 04

  Salt and vinegar. That's easy. And that's correct.

• 46:45Speaker 02

  I think that is correct.

• 46:46Speaker 04

  People who say like, oh, like ready salted, I'm like.

• 46:49Speaker 03

  I say ready salted.

• 46:50Speaker 02

  Life is for living.

• 46:51Speaker 04

  Yeah.

• 46:52Speaker 03

  Oh, come on, if you've not had a ready salted sandwich.

• 46:54Speaker 04

  You're just drifting your life away.

• 46:56Speaker 03

  No, Louis, I disagree with you on every level.

• 46:58Speaker 04

  There's nothing on there.

• 46:58Speaker 03

  I would put ready salted crisp.

• 47:00Speaker 04

  Take her star away. That's it.

• 47:02Speaker 02

  I think that's quite the shabby choice though.

• 47:04Speaker 03

  I would put the ready salted crisp in your fish finger sandwich.

• 47:06Speaker 04

  That's not a flavour.

• 47:07Speaker 03

  Yeah. It's salted flavour. It's that savouriness in your mouth, Louis. I'm not gonna fall out with you over crisps.

• 47:12Speaker 04

  Okay, fine.

• 47:13Speaker 03

  I'm gonna ask you about.

• 47:14Speaker 04

  I do think vinegar, it's one of the mysteries, as a traveller to America, one of the mysteries is that vinegar on chips never, they think that's weird.

• 47:22Speaker 03

  Yeah.

• 47:22Speaker 04

  And to me, that's so fundamental.

• 47:25Speaker 02

  It's a mystery.

• 47:25Speaker 03

  Chips, yeah.

• 47:26Speaker 04

  Yeah, vinegar on chips and crisps.

• 47:28Speaker 03

  What's your favourite dish from your childhood?

• 47:31Speaker 04

  I used to like, I mean, I wouldn't want it now, but spaghetti hoops on toast.

• 47:35Speaker 03

  Love spaghetti hoops.

• 47:36Speaker 04

  Do you remember? I didn't even know they have that.

• 47:37Speaker 03

  They do.

• 47:38Speaker 04

  So weird.

• 47:39Speaker 03

  I need put cheese on that.

• 47:40Speaker 04

  Really?

• 47:40Speaker 03

  Oh, yeah, I love that.

• 47:41Speaker 04

  You wouldn't have that.

• 47:42Speaker 03

  I have had that, hangover cure.

• 47:44Speaker 04

  Angela Hartnett, Michelin starred chef, would have spaghetti hoops on toast.

• 47:49Speaker 03

  With a crisp sandwich on the side.

• 47:52Speaker 02

  And final question for you, Louis, what is your favourite kitchen utensil?

• 47:57Speaker 04

  Oh, that's a good question. I've got an answer for that.

• 48:00Speaker 03

  Okay.

• 48:01Speaker 04

  That is a good question.

• 48:02Speaker 02

  Thank you, Louis.

• 48:03Speaker 04

  Because obviously, these are like, knives are important, spoons, you know, slotted spoon. I think a pair of tongs.

• 48:10Speaker 02

  Proud, please, huh?

• 48:12Speaker 03

  Approval from the audience, though.

• 48:13Speaker 04

  Because, and I'll give a, like, honourable mention to scissors.

• 48:18Speaker 03

  Yeah.

• 48:19Speaker 04

  Why, is that weird? Because, you know, when you're like, you're doing a bolognese, like, oh, that needs breaking up. Scissors, snip, snip, snip, snip, snip, break up the meat. But tongs where it's like, you don't, you know, you just need the tongs. We're turning over a steak, or it's like having extended fingers. You know the concept of a tong, right?

• 48:36Speaker 03

  Edward Scissorhands, you're there with it, yeah.

• 48:38Speaker 04

  It's like you can pick things up at a distance.

• 48:40Speaker 03

  Yes, yeah. Safety, safety.

• 48:43Speaker 04

  It's like an almost magical, it's like a magical implement.

• 48:45Speaker 03

  I use a spoon.

• 48:47Speaker 04

  What else would you say, like, oh, I like knives, but obviously knives.

• 48:50Speaker 03

  Well, you clearly like knives. No, but I like a great, I like a microplane.

• 48:53Speaker 02

  Like a microplane.

• 48:54Speaker 04

  I don't even know what that is.

• 48:55Speaker 03

  Oh, there may be one in your giddy bag.

• 48:57Speaker 02

  I don't know about a garlic press.

• 48:59Speaker 03

  No, I don't like, I don't need one.

• 49:00Speaker 04

  They're not, they're very flawed, because, like, 10% of the garlic stays in the press.

• 49:05Speaker 03

  It's rubbish.

• 49:06Speaker 04

  Plus, the time you save on chopping it, you lose by having to clean it.

• 49:09Speaker 03

  Yeah.

• 49:10Speaker 04

  Right?

• 49:11Speaker 03

  Much better to chop them.

• 49:12Speaker 04

  Get rid of them. I heard, this is terrible gossip, I'm gonna share, someone who, someone who worked with him said that Jamie, well, I know, I bought a Jamie Oliver garlic press.

• 49:21Speaker 03

  Yeah.

• 49:21Speaker 04

  I don't know why, I just bought one, this was about 10, 15 years ago. And then a friend of mine in TV land, who said he worked with Jamie, says, oh, Jamie never uses garlic press, he doesn't believe in them. I'm like, I just bought a Jamie Oliver garlic press.

• 49:33Speaker 03

  Wow.

• 49:35Speaker 04

  I've been cheated.

• 49:36Speaker 03

  Yes, you have.

• 49:37Speaker 04

  That's pretty cynical.

• 49:38Speaker 02

  Yeah.

• 49:38Speaker 04

  Unbelievable.

• 49:44Speaker 02

  Louis, come to the end of the show question. It is in this gold envelope. We have a Waitrose goodie bag. For your chance to win that.

• 49:53Speaker 04

  That's gonna be tricky on the bike.

• 49:54Speaker 02

  Very tricky on the bike.

• 49:56Speaker 03

  We can get it sent to you.

• 49:57Speaker 02

  You might not wanna win it. All you gotta do is answer the question in this envelope, Louis.

• 50:02Speaker 04

  Yeah. Yeah. I'm feeling so full right now.

• 50:05Speaker 02

  I feel really full. I feel a bit Christmas Day level.

• 50:07Speaker 04

  Yeah. I'm so full. End of show question, written by the crew. Please read out loud.

• 50:13Speaker 02

  Please.

• 50:15Speaker 04

  "Hi Louis, thank you so much for coming on Dish. That was perfection." Meaningless because this was obviously written before I was on Dish.

• 50:22Speaker 02

  They knew though.

• 50:23Speaker 04

  To win the Waitrose goodie bag, all you need to do is, "Help us with the narration of this episode with your unmatchable voiceover skills." That second paloma is kicking in.

• 50:35Speaker 04

  "Nick and Angela have your script ready and prepared. Thanks, Team Dish."

• 50:39Speaker 02

  So, we're gonna hand you this bit of script now, and then we're gonna edit together, I don't know, Angela by a pan, and make it feel like we're doing a hard-hitting Lothar documentary.

• 50:50Speaker 04

  I like it.

• 50:51Speaker 02

  Okay.

• 50:51Speaker 04

  And if I do it well, I get the goodie bag?

• 50:54Speaker 02

  You do.

• 50:55Speaker 04

  But what if I don't do it well?

• 50:56Speaker 02

  You get the goodie bag.

• 50:59Speaker 04

  Ready? "I'd arranged a visit to the Dish studio in an effort to understand the motivations and techniques of Michelin-star chef Angela Hartnett, O-B-E-M-B-E, and her podcast co-presenter Nick Grimshaw, N-O-B-E. From the moment I arrived, I felt a sense that I was being watched. It was an interesting formula, food and chat in the guise of entertainment, which was cutting through to a large audience of impressionable home cooks. I was keen to understand Nick a little better. However, I could tell he was about to fill our time by asking me questions about my own cooking skills. I learned a lot from my time with Nick and Angela,

• 51:41Speaker 04

  but in leaving the Dish studio, I was mainly struck by its power to feed as well as entertain. I was treated with kindness and warmth and left with a full stomach of tequila, ribs, and crumble, all the while holding tightly to the goodie bag I'd just won."

• 52:02Speaker 04

  That was actually.

• 52:06Speaker 03

  Thank you so much.

• 52:07Speaker 04

  I need this person as my ghostwriter.

• 52:10Speaker 04

  Someone studied my voiceover quite closely.

• 52:15Speaker 03

  Yeah.

• 52:16Speaker 04

  But mainly, those used all the tropes. God, is it that easy?

• 52:21Speaker 04

  Makes me feel like.

• 52:23Speaker 02

  Louis, thank you so much.

• 52:25Speaker 04

  Thank you so much.

• 52:25Speaker 02

  That was so fun.

• 52:26Speaker 04

  That was awesome. That was delicious.

• 52:28Speaker 03

  Thank you. You were fantastic.

• 52:29Speaker 02

  And make sure you watch Louis' brand new show on Netflix right now. Louis, thank you. Louis through, everybody.

• 52:38Speaker 03

  Thank you, Louis. Thank you, Louis. I love that, Louis.

• 52:42Speaker 04

  That was great. Thank you very much.

• 52:44Speaker 03

  How are you?

• 52:49Speaker 02

  If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.

• 52:56Speaker 03

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.

• 53:05Speaker 02

  Email your questions, thoughts and suggestions to [email protected]

• 53:10Speaker 03

  Dish from Waitrose is a Cold Glass production.

• 53:14Speaker 05

  Waitrose, the home of food lovers.