Marcus Mumford joins us for Awadhi chicken pulao and all the sides

A one-pot wonder shared with a chart-topping star. Marcus Mumford is an American-British singer, songwriter, musician and producer. He is best known as the lead singer of the award-winning English folk-rock band Mumford & Sons. Marcus took the train from his home in Devon to visit us for a chat about the band’s latest album, Prizefighter, and their headline show at BST Hyde Park on 4 July. But before that, we take a closer look at some of Marcus’s favourite meals, including beef Wellington which, we find out, is a dish Angela is only going to master in exceptional circumstances. We hear about how Marcus and his wife, actor Carey Mulligan, have a small but mighty crop of fruit and veg at their Devon home, and how they like to entertain... at lunchtimes. We also get the recipe for Marcus’s cauliflower salad that routinely impressed Taylor Swift, the origin story of his Oscar tattoos, and how he and the band have moved away from warm beer, chocolate and crisps in their dressing room. Angela cooks Ravinder Bhogal’s Awadhi chicken pulao, served with naans, poppadoms and mango chutney. The suggested wine pairing is a bottle of Jackson Estate Sauvignon Blanc, while Marcus enjoys a 0.0% Gin & tonic. 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 Awadhi chicken pulao was created for Waitrose by Ravinder Bhogal 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 00:00 Welcome! 04:11 Marcus Mumford is here! 05:21 Cauliflower salads & balsamic vinegar 07:40 Cheers! 08:39 Food likes & the beauty of Beef Wellingtons 12:50 Tiramisu tasting 13:30 Cooking at home & growing up 17:03 From gardening to tour life 20:55 Food is served! 25:03 Wine pairing 25:28 Cooking with rabbit & venison 27:21 New record & BST Hyde Park show 29:22 From band rituals to writing music 31:46 Oscar tattoos & life at the Mumford’s 36:10 Fast food quiz 38:32 End of the show question 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. It's called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme 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.

• 1:04Speaker 02

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And we are gonna be here bringing you a new episode of Dish. How are you, Ange?

• 1:14Speaker 03

  I'm very well, thanks, and you, good self?

• 1:15Speaker 02

  Yeah, good, thanks.

• 1:16Speaker 03

  You're not hot enough.

• 1:17Speaker 02

  Well, do you know what? I just came into the room and I'm wearing a, for those listening to the podcast, a grey mohair jumper.

• 1:23Speaker 03

  Yeah.

• 1:24Speaker 02

  And yeah, Sarah just said, is that summery?

• 1:26Speaker 03

  Yes, I'm with Sarah, I'm with Sarah.

• 1:29Speaker 02

  I was like, well, it's always freezing in here.

• 1:31Speaker 03

  No.

• 1:32Speaker 02

  It is always freezing in here because you're cooking and the air comes on.

• 1:36Speaker 03

  Yeah, true.

• 1:36Speaker 02

  So I never know. Now I've got it on, I'm a bit too hot.

• 1:41Speaker 02

  And today, we welcome Marcus Mumford to the show. He will know as a singer, songwriter, musician, the lead singer of Mumford and Sons, of course. Marcus is with us to talk about a few things. Just released their sixth album, which went straight to number one.

• 1:55Speaker 03

  Of course.

• 1:56Speaker 02

  They also are gonna be headlining a massive show at BST Hyde Park. So we need to talk about that. Have you been to the gigs in Hyde Park?

• 2:03Speaker 03

  Yeah.

• 2:04Speaker 02

  Yeah, because it's sort of festival season now.

• 2:06Speaker 03

  It is, isn't it? Stevie Nicks, I went to see. I think that was a couple of years back. She was... Right, Killers, she was brilliant.

• 2:12Speaker 02

  Yeah.

• 2:12Speaker 03

  The Killers were amazing. Um, who else? Duran Duran. I went back to my youth to see those. So now I like Hyde Park.

• 2:19Speaker 02

  I went to accidental Barbara Streisand.

• 2:22Speaker 03

  Well, that must have been fun.

• 2:23Speaker 02

  Yeah, I went.

• 2:24Speaker 03

  Why was accidental?

• 2:25Speaker 02

  Because my mum and Auntie Andrew and Sheila were going and they were in time to go and see Barbara. And they were really excited. And then my mum was like, yeah, we're down on Sunday. And me and Mies just met them like outside the perimeter of the walls.

• 2:38Speaker 03

  Yeah.

• 2:39Speaker 02

  And then when we were just sat chatting with them on the grass, um, my friend walked past and he was like, oh, I'm working on it. Do you want to come in?

• 2:46Speaker 03

  Oh, fantastic.

• 2:47Speaker 02

  And mum was like, classic.

• 2:48Speaker 03

  Yeah, classic.

• 2:49Speaker 02

  Oh, of course.

• 2:50Speaker 03

  Yes.

• 2:50Speaker 02

  We've bought these ages ago, whatever. So we went in and, and watched it.

• 2:54Speaker 03

  Had a good night.

• 2:55Speaker 02

  It was mega. Love Barbara.

• 2:56Speaker 03

  Love Babs.

• 2:57Speaker 02

  Fantastic.

• 2:58Speaker 03

  But Mr E Grant was there, he'd have loved it.

• 3:00Speaker 02

  He would have been there, probably, yeah.

• 3:01Speaker 03

  Loves Barbara.

• 3:02Speaker 02

  Before we welcome Marcus in, I thought we could, uh, get a question.

• 3:06Speaker 03

  Yeah.

• 3:07Speaker 02

  Um, so Mark has written in, hello to you, Mark, saying hi and hello, goes without saying, love the podcast.

• 3:14Speaker 03

  Good old Mark. That's very kind. Thank you, Mark. Thank you.

• 3:17Speaker 02

  Thank you. Recently, I had a roast cauliflower butter with bread in a restaurant. Brilliant and unexpected to have a twist in a detail from the expected. So, you know, you're gonna get bread and butter.

• 3:29Speaker 03

  He thought he'd get normal butter.

• 3:30Speaker 02

  Cauliflower butter.

• 3:31Speaker 03

  Yeah.

• 3:31Speaker 02

  Can you suggest any other inclusions or combinations to my butter game at home to elevate bread and butter? And Mark adds a disclaimer that he knows butter is perfection to start with, so don't try that one. Um, anything's to make butter.

• 3:46Speaker 03

  Chicken skin butter. A lot of people do that one, that they blend, like crispy, you know, the crispy skin on chicken skin.

• 3:53Speaker 02

  So you dry it out?

• 3:54Speaker 03

  Well, yeah, you basically, yeah, dry it out. And then I think, I mean, I've never, if I'm absolutely honest, I've never made it. But I imagine how you would do that and you'd blend it with the butter. So you'd get all that lovely sort of flavour from the chicken skin. Maybe a little bit of chicken sauce in there or something. Um, you can flavour them like you could do spicy butters, cayenne butter, paprika butters, things like that. There's your classic garlic, Mark. Come on, don't forget.

• 4:15Speaker 02

  Do you ever, do you ever make flavoured butter at home?

• 4:17Speaker 03

  Um, not so much at home. Sometimes you use it for work. Because if you're finishing a dish, there's a big one, people do a lot of endoya butter, which is that spicy sausage from southern Italy. So you mix it together and then you basically dollop of that in a sauce at the end, gives it a spice up there. So we've sort of done spicy butters. You can do a cacio e pepe butter. So loads of cheese in there, some pepper and stuff like that.

• 4:39Speaker 02

  So try the chicken skin.

• 4:41Speaker 03

  Yeah, chicken skin, all lots of spices, one herbs, butter, anything.

• 4:45Speaker 02

  Yes. If you do ever have a question for us, it doesn't have to be about butter. But like, them wants the best. You can email us [email protected] or you can leave a comment on our YouTube or Instagram. Thank you for your butter guidance. I think it's time to get Marcus Mumford in. Let's do it.

• 5:02Speaker 03

  Hi Marcus.

• 5:03Speaker 04

  Hello everyone.

• 5:04Speaker 03

  Welcome.

• 5:05Speaker 04

  Hi May.

• 5:05Speaker 02

  Do we hug? Can we hug?

• 5:06Speaker 04

  Can we hug? Nice to see you.

• 5:08Speaker 03

  Hi Marcus.

• 5:10Speaker 02

  How are you?

• 5:10Speaker 04

  I was just eyeing up your spare milk pants because I'm in the market for a new milk pan.

• 5:15Speaker 03

  Oh, okay.

• 5:16Speaker 04

  And then I was out the back and then I had to run in.

• 5:17Speaker 02

  I had to run in.

• 5:18Speaker 03

  Oh, very nice.

• 5:20Speaker 02

  I'm just stressed by a milk pan. I never know a milk pan.

• 5:22Speaker 03

  Yes.

• 5:23Speaker 02

  Anyway, come on in. We're gonna get you.

• 5:24Speaker 03

  Come and sit down over here, Mark.

• 5:28Speaker 02

  So we will have talked about you prior to coming in.

• 5:30Speaker 04

  Yes, okay, girl. I'm glad I wasn't here for that.

• 5:32Speaker 02

  Yeah.

• 5:32Speaker 03

  All good, nice.

• 5:33Speaker 02

  Yeah, all nice things, all nice things. Well, we should welcome our guest, Angela. It's time to welcome a musician, singer songwriter, producer, a Glastonbury headliner, Grammy award winning, global superstar. That's what we're talking about. It's international. A round of applause for Marcus Mumford, everybody.

• 5:50Speaker 04

  Thank you.

• 5:50Speaker 03

  Hello.

• 5:53Speaker 04

  Hi. I thought you said I was gonna be spared the introduction.

• 5:56Speaker 02

  No, the introduction was worse. That was the posse history. Really? There was more accolades.

• 6:00Speaker 04

  Yeah.

• 6:01Speaker 02

  There was pictures, there were all sorts.

• 6:03Speaker 03

  We went through your whole life.

• 6:04Speaker 02

  I've gone through it, yeah. That was just to like, you know, cheer everyone up a little bit.

• 6:08Speaker 04

  To wet the whistle.

• 6:09Speaker 02

  Yeah, wet the whistle a little bit, yeah. And we also, one of your accolades that I really want to talk to you about is, of course, we'll talk about, you know, headlining Glastonbury, your successes in music, but we've also heard that you make a phenomenal cauliflower salad.

• 6:24Speaker 04

  I mean phenomenal is quite strong.

• 6:26Speaker 02

  That's what we've heard.

• 6:27Speaker 04

  Is that the word on the street?

• 6:29Speaker 02

  That's the word on the street.

• 6:30Speaker 04

  Yeah, it's um, it's uh, it's pretty good. We've got it pretty dialed at this point.

• 6:35Speaker 02

  Yeah, it's pretty like.

• 6:36Speaker 03

  What's in it? Why?

• 6:37Speaker 04

  It's roasted but pretty much burnt cauliflower.

• 6:41Speaker 03

  Yeah.

• 6:41Speaker 04

  Um, and then pine nuts.

• 6:44Speaker 03

  Lovely.

• 6:45Speaker 04

  Feta.

• 6:46Speaker 03

  Nice.

• 6:46Speaker 04

  On a spinach bed.

• 6:48Speaker 03

  Oh.

• 6:49Speaker 04

  Um, and avocado and then just balsamic and olive oil.

• 6:54Speaker 03

  Very nice. I like the introduction of the feta. I would never necessarily put the feta with the cauliflower. I like that.

• 6:59Speaker 02

  There's still time to learn, Ange.

• 7:00Speaker 03

  Always time to learn.

• 7:02Speaker 02

  Always time to learn.

• 7:03Speaker 03

  The saltiness of it, I think would work well.

• 7:04Speaker 04

  Taylor Swift came and stayed and did some recording and loved it so much. We, we ate it almost every night in Covid. It was either that or spicy broccoli salad.

• 7:13Speaker 03

  Yeah.

• 7:14Speaker 04

  And we just got into a vibe of just eating that. And she came towards the end of Covid and we were still very much in our cauliflower.

• 7:21Speaker 03

  Stage.

• 7:22Speaker 04

  Stage, era actually. And um,

• 7:26Speaker 04

  and then she has since taken her way, calls it the Mumford salad.

• 7:29Speaker 03

  Oh, wow.

• 7:30Speaker 04

  And was quite keen on it.

• 7:31Speaker 02

  Oh, we should make the Mumford salad.

• 7:33Speaker 03

  We'll make it one day, yeah.

• 7:34Speaker 02

  Let's make it for an episode. Yeah, we should do that.

• 7:36Speaker 04

  But the balsamic has to be quite syrupy.

• 7:39Speaker 03

  Right, so a really aged one.

• 7:41Speaker 04

  Watered down stuff.

• 7:42Speaker 02

  No, no, no.

• 7:43Speaker 03

  It's not balsamic.

• 7:44Speaker 04

  It's not. It's not. It's got to be like really sweet.

• 7:47Speaker 03

  We went to a balsamic tasting, so Nick knows all about that. We were in Bologna.

• 7:51Speaker 02

  We did.

• 7:51Speaker 04

  Do you know what? The boys in the band went on a side quest when we were in Italy to a balsamic farm and did the same thing. It did like a tasting.

• 8:00Speaker 03

  And then when you taste the real syrupy thick stuff, you can never go to the water.

• 8:04Speaker 04

  No, it's basically a glaze.

• 8:06Speaker 03

  Yeah, exactly, you know, and the fermentation.

• 8:08Speaker 02

  Learn about the process, they stick it in the loft, don't they?

• 8:11Speaker 03

  Yeah, they're doing the whole thing. And each, each barrel is, you know, it goes to another barrel and another barrel till it gets to the smallest one as it's just reduced down.

• 8:19Speaker 04

  And how long do they age this?

• 8:20Speaker 03

  I mean, some of them can be aged up to 24 years. I mean, they really can. But you want a thick one and you need to, and it has to have that D O P that it's from that part of Italy, from Bologna, yeah.

• 8:30Speaker 02

  Well, we're, we're gonna start today with this. We're doing an alcohol-free gin and tonic.

• 8:35Speaker 04

  There we go.

• 8:36Speaker 02

  So cheers, Marcus.

• 8:36Speaker 04

  Cheers, guys. Thank you very much for having me.

• 8:38Speaker 02

  Cheers, of course. Thank you for coming. Thank you.

• 8:41Speaker 03

  Cheers, Nick, cheers.

• 8:42Speaker 02

  Bloody table, the reach, the reach on the table, guys. Oh yeah.

• 8:46Speaker 03

  Yeah. Mmm, lovely.

• 8:47Speaker 02

  Oh yeah, so you got the train up today for us?

• 8:50Speaker 04

  I got the train up, yes, which was lovely. I actually got the train with my wife.

• 8:53Speaker 02

  Oh nice.

• 8:54Speaker 04

  So we had a couple of hours on the train together.

• 8:55Speaker 02

  Yeah, lovely.

• 8:56Speaker 04

  And I totally forgot we were actually eating today.

• 9:00Speaker 03

  What did you have on the train?

• 9:01Speaker 04

  No, I didn't have anything. Today was gonna be a fast day. And then we got to the station, I said to her, I think I'm doing the dish, I think I eat. She was like, yeah, you eat on that. I was like, wicked.

• 9:11Speaker 02

  We're eating. No fast day, no fast day. Better than coming and you've eaten.

• 9:16Speaker 03

  Yeah.

• 9:17Speaker 04

  Yeah, that's true. But I did then think, should I swing by and get some oats? So that I'm not one of those guests who comes, he's like, great chat.

• 9:27Speaker 04

  Cause I'm sure that happens.

• 9:29Speaker 02

  Marcus, we thought we'd start with your food likes. We always like to start going through the things that guests say.

• 9:35Speaker 04

  Yes, I panicked.

• 9:37Speaker 02

  Okay.

• 9:37Speaker 04

  With all of these questions.

• 9:38Speaker 03

  Right.

• 9:39Speaker 04

  We were on our way from Melbourne to Brisbane. And I completely panicked. So I have no recollection of what I answered.

• 9:46Speaker 02

  Okay, this is gonna be good for you then.

• 9:48Speaker 04

  I took it seriously, but I was in that like, you know when someone asks you your favourite song? And you're like, oh, it's Sinead's Wayne, obviously. It was like that.

• 9:55Speaker 02

  My worst question, even as a DJ.

• 9:58Speaker 04

  My worst question.

• 9:59Speaker 02

  It's the worst question of all time.

• 10:00Speaker 04

  Yeah, yeah, yeah. I always forget to talk about Radiohead.

• 10:03Speaker 02

  Yeah.

• 10:03Speaker 04

  And then my favourite band, and I always forget.

• 10:05Speaker 02

  Always forget, always forget. Well, let's do the food version of that right now.

• 10:08Speaker 04

  Okay, here we go.

• 10:10Speaker 02

  Because I like this, because sometimes people just list, like, kind of like, you get kind of like a shopping list.

• 10:15Speaker 03

  Yeah.

• 10:15Speaker 02

  So people are like, eggs, chocolate, milk, tomatoes. But I like that you did meals, which I really liked. So I thought we could delve into these a little bit. Beef Wellington.

• 10:25Speaker 04

  Ah, it's the greatest meal.

• 10:26Speaker 02

  It's fantastic.

• 10:27Speaker 04

  That you can make, no?

• 10:28Speaker 03

  It's, it's pretty good. It's up there as one of them.

• 10:31Speaker 02

  Have we had a beef Wellington on there?

• 10:32Speaker 03

  Never made one.

• 10:33Speaker 02

  No.

• 10:33Speaker 03

  Don't think I ever would.

• 10:34Speaker 02

  Have you ever made one?

• 10:35Speaker 04

  You wouldn't.

• 10:35Speaker 03

  I have made a beef Wellington, but it's the timings, about getting the timings right, making sure your pastry's cooked.

• 10:41Speaker 02

  It's stressful.

• 10:42Speaker 03

  Not soggy, yeah.

• 10:42Speaker 02

  That's why it's such a treat.

• 10:43Speaker 03

  Yeah, exactly.

• 10:44Speaker 02

  Cause if someone goes through that stress for you, and it's done well.

• 10:47Speaker 03

  It's true. Are you saying I've not delivered now, Marcus? That I haven't actually done my stress test for you?

• 10:52Speaker 02

  It's assumption you made.

• 10:55Speaker 03

  As you said it.

• 10:57Speaker 04

  It's definitely not one of those chuck it in the pot situations.

• 10:59Speaker 03

  No.

• 11:00Speaker 04

  It's my execution meal.

• 11:02Speaker 03

  Oh, right.

• 11:02Speaker 04

  Yeah, yeah, if I'm on the chopping block.

• 11:04Speaker 03

  Yeah.

• 11:05Speaker 04

  That's my last meal.

• 11:06Speaker 03

  Well, let's make a deal. If that ever comes, I'll make it for me. There you go. I'll make a beef Wellington.

• 11:10Speaker 02

  If you're ever on death row, call out. I feel like there was a thing of beef Wellingtons, maybe this year or last year, when everyone was making them on Instagram and TikTok.

• 11:20Speaker 04

  Well, I don't want to throw shade, but Brooklyn Beckham did one with spinach in it.

• 11:23Speaker 02

  Right.

• 11:23Speaker 04

  I'm not into that.

• 11:24Speaker 02

  No.

• 11:25Speaker 03

  Yeah.

• 11:25Speaker 04

  Not into that.

• 11:27Speaker 03

  Well, I think Gordon's the master, isn't he? Gordon's put it out there everywhere. But I think you do the Palmer ham, then you do the mushrooms. And it's basically what you're doing is a pastry, Palmer ham, mushrooms, then I think it's the beef. And is there mustard? Do you do a bit of mustard?

• 11:39Speaker 04

  I'm not a big Palmer ham in my beef Wellington fan. I'd like it on the side as a little snack.

• 11:44Speaker 03

  That's it. Oh, well.

• 11:45Speaker 04

  As a warm up. I don't want it inside my Wellington.

• 11:48Speaker 03

  And it's all about protecting the beef in the cooking and then making sure your pastry's cooked. So you want no leakages from the mushrooms. So they're so important.

• 11:56Speaker 04

  Because you're trying to do two things at once. You're trying to do pastry, you're trying to cook a nice steak. Yeah.

• 11:58Speaker 02

  It's a lot going on.

• 11:59Speaker 03

  It's a lot going on. Hence why we've never done it on this show.

• 12:01Speaker 02

  Hence why we've never do it. I mean, not yet to. Alongside beef Wellington, a spicy rigatoni.

• 12:07Speaker 04

  Yeah, not together.

• 12:08Speaker 02

  No.

• 12:09Speaker 04

  That would be mad. That would be mental.

• 12:11Speaker 02

  It's a full stop, new sentence.

• 12:13Speaker 04

  Yeah.

• 12:13Speaker 02

  You also like a spicy rigatoni.

• 12:15Speaker 04

  I do like a spicy rigatoni.

• 12:17Speaker 03

  Is that tomato based or is that a meat?

• 12:20Speaker 04

  Yes.

• 12:20Speaker 03

  Oh, right. Yeah, yeah, yeah.

• 12:21Speaker 04

  That restaurant, that Carbone, Mario Carbone's.

• 12:24Speaker 03

  Yeah. The one in New York and there's one in London now.

• 12:26Speaker 04

  Yeah.

• 12:27Speaker 03

  Yeah.

• 12:27Speaker 04

  Is there? Yeah, there is one in London. Yes.

• 12:29Speaker 03

  That's right. Yeah.

• 12:30Speaker 04

  It's a scene.

• 12:31Speaker 03

  Yeah.

• 12:32Speaker 04

  But the spicy, the vodka, whatever they call it, rigatoni, is, um, that's, I ran a marathon and I had two of those afterwards.

• 12:41Speaker 02

  He did the marathon in 15 minutes.

• 12:43Speaker 04

  Yes. Yeah, yeah, yeah.

• 12:44Speaker 03

  I think that's a good reward.

• 12:45Speaker 04

  That was my reward meal.

• 12:46Speaker 03

  Yeah, we made that. That's, I like that as well. I didn't think I would because you'd think that vodka would be too much, but the sauce and that it works really well.

• 12:53Speaker 04

  It's really worked. Yeah.

• 12:54Speaker 02

  Also on your list was spicy tuna.

• 12:56Speaker 04

  Was it?

• 12:56Speaker 02

  Yes.

• 12:57Speaker 04

  Great.

• 12:59Speaker 04

  I really panicked.

• 13:00Speaker 02

  Yeah.

• 13:00Speaker 04

  But yeah, you can whack spicy tuna on most things and I'll have it.

• 13:03Speaker 02

  Delicious. Have you got like a favourite spot where you'd go for that? I love like a, you know when they do spicy tuna with like a crispy rice?

• 13:10Speaker 04

  Yes.

• 13:10Speaker 02

  And you put a spicy tuna on it?

• 13:12Speaker 04

  Nobu does that very well.

• 13:13Speaker 03

  Yeah.

• 13:14Speaker 04

  I mean, I don't wanna be too elitist, but Nobu does that very well.

• 13:17Speaker 02

  Yeah, there are Nobus now, bloody everywhere. They're open in Nottingham.

• 13:21Speaker 04

  So what you're saying is, we're now men of the people?

• 13:25Speaker 02

  Because there's a Nobu in Nottingham.

• 13:26Speaker 04

  There's one in Nottingham.

• 13:27Speaker 02

  Pop along to your local Nobu. Crispy duck pancakes is on your list.

• 13:33Speaker 04

  I'd like, those are one of those kind of things I'll order. If it's on a menu, I'll order it. That and chocolate fondant. If it's on a menu, I'll order it in order to try it. Ted, from our band, is like this with tiramisu.

• 13:44Speaker 03

  Oh, wow.

• 13:44Speaker 04

  He's actually trying to qualify as one of the judges for the World Tiramisu Championships.

• 13:50Speaker 03

  Are you saying?

• 13:51Speaker 04

  He's like going through all the stages of training that you have to go through to become a qualified judge.

• 13:57Speaker 02

  And what do you have to go through?

• 13:58Speaker 04

  You have to eat a lot of tiramisu.

• 13:59Speaker 02

  Yeah.

• 14:00Speaker 04

  And so he's getting, and then if he sees one that's outlandish, there's some matcha in it or something, he'll get all grumpy.

• 14:06Speaker 03

  Yeah.

• 14:07Speaker 04

  But anywhere we go, and people now bring him tiramisu to try, so he's become like the tiramisu king. Yeah, yeah. There was one in our, in our dressing room the other day, when we were in Auckland. And it didn't, and he didn't like the look of it.

• 14:19Speaker 02

  Yeah, I don't know if they travel. And, but what do you like to make when you're at home alongside the cauliflower salad? The Mumford salad?

• 14:27Speaker 04

  I've started trying to add a bit of protein into that.

• 14:29Speaker 02

  Yes.

• 14:29Speaker 04

  Because I've spent a long time not eating enough protein.

• 14:33Speaker 02

  Mm-hmm.

• 14:33Speaker 04

  And so now, I, I'm sad to say we've got an air fryer.

• 14:37Speaker 02

  Mm-hmm.

• 14:37Speaker 04

  That's okay, I think. It makes things much easier.

• 14:40Speaker 02

  Yeah.

• 14:40Speaker 03

  We'll forgive you.

• 14:41Speaker 02

  Well, we were like, we were sort of not into them, just in terms of the kitchen appliance space, like, we've got so much stuff.

• 14:48Speaker 03

  It's in a cupboard.

• 14:48Speaker 02

  In a cupboard, fantastic, yeah.

• 14:50Speaker 04

  It's outside.

• 14:50Speaker 02

  I can't deal with another thing in the kitchen.

• 14:53Speaker 03

  So what do you make in the air fryer? What's your thing?

• 14:55Speaker 04

  Just either salmon or chicken, because it's a hack.

• 14:58Speaker 03

  Yeah.

• 14:59Speaker 04

  You know it's gonna be cooked the same way, basically, every time.

• 15:02Speaker 02

  And do you like to have people over for dinner? Are you, are you a house of the?

• 15:08Speaker 04

  No, that's an easy one. Next.

• 15:10Speaker 02

  There goes our invite.

• 15:11Speaker 04

  Because it's like, once you get the kids, once you get the kids in bed, that's our time.

• 15:15Speaker 02

  Yeah, yeah, yeah.

• 15:16Speaker 04

  And, and no, we don't really want anyone else involved. I spend all of my time, you know, with people at work. Then when we get home, we're fairly, um, rude.

• 15:28Speaker 03

  And actually, no, you're not.

• 15:29Speaker 02

  Fancy social.

• 15:30Speaker 03

  But Dave Grohl said the similar thing. He said, when it was the early days, he said, we're all there and we're away for months. He goes, as we've got older and family, he goes, actually, what you want to do is either have your family with you.

• 15:40Speaker 04

  Yeah.

• 15:40Speaker 03

  But I think you've got young kids. Yeah. So you're not going to take them on tour the whole time. And then you just want to be home with your family and have the proper time. It's totally understandable. Yeah.

• 15:48Speaker 04

  So we don't do that lots.

• 15:50Speaker 03

  Yeah.

• 15:50Speaker 04

  Uh, we did lunches.

• 15:52Speaker 02

  Mm-hmm.

• 15:52Speaker 04

  And that's fun because everyone brings something as well.

• 15:54Speaker 02

  Yeah, nice.

• 15:55Speaker 04

  Um, but dinners, no, not really.

• 15:57Speaker 03

  Yeah.

• 15:58Speaker 02

  Do you have a way of getting everyone out? Because, you know, you do invite people for lunch and she's really good at inviting people for lunch at one. And people that are still there at like 10 at night.

• 16:08Speaker 04

  Yes.

• 16:08Speaker 02

  But do you have a good?

• 16:09Speaker 04

  That's not cool.

• 16:10Speaker 02

  No, no.

• 16:12Speaker 04

  I'll often just leave.

• 16:14Speaker 02

  Right.

• 16:15Speaker 04

  I hope it becomes obvious. It seems to work. It's like doing an Irish farewell in your own house.

• 16:20Speaker 02

  In your own house.

• 16:21Speaker 03

  That's true.

• 16:22Speaker 04

  Where it's like, he's gone, he's not coming back.

• 16:24Speaker 02

  Yeah.

• 16:24Speaker 04

  We should go.

• 16:25Speaker 02

  We should go.

• 16:26Speaker 03

  No. I've said to friends that, that have literally been there still at night, and I said, there's a spare room and a bed and towels. Stay.

• 16:33Speaker 04

  Nice.

• 16:34Speaker 03

  But I can't stay up any longer. I have to go to bed. Choice is yours. And I literally go, well, Neil can do an Irish goodbye like you and just disappear. And you turn around, you're like, where am I supposed to go? Neil's gone to bed.

• 16:45Speaker 02

  That's lovely. Lovely from Neil. I also am getting more direct as I get older. Where I'm like, we're done here.

• 16:51Speaker 03

  Yeah.

• 16:53Speaker 02

  And then, did you come from a family of, of food lovers? Do you have like good memories of, of sitting down with family and eating?

• 16:59Speaker 04

  All my, all, all my memories of listening to music at home were in the kitchen with my mum.

• 17:04Speaker 03

  Right.

• 17:05Speaker 04

  And that's how I really fell in love with music, actually.

• 17:07Speaker 03

  Yeah.

• 17:08Speaker 04

  And watching her cook. And I didn't realise how much I took in by osmosis, but just being around her.

• 17:13Speaker 03

  Hmm.

• 17:14Speaker 04

  My brother didn't spend as much time in the kitchen. And can't cook. Yeah. And doesn't like to and I I spent loads of time just in the kitchen. I would just hang out while she cooked and we'd listen to music or talk or whatever and then and she did all the cooking. And so I I yeah, I love kitchens are like the hearth, you know, of the household and I still think that. And you do all the cooking now, pretty much, yeah. Most of it, yeah.

• 17:38Speaker 02

  And what was she cooking? What was your mom making that takes you back to childhood?

• 17:42Speaker 04

  Traditional British food, yes. Meat and two veg.

• 17:45Speaker 02

  Mm hmm.

• 17:45Speaker 04

  Shepherd's pies. Yeah, yeah, yeah. Always pudding.

• 17:48Speaker 02

  Yeah, yeah.

• 17:49Speaker 04

  Whatever, every day of the week, it was pudding.

• 17:52Speaker 02

  And one thing that we wanted to talk about is that you grow your own fruit and veg at home, do you?

• 17:58Speaker 04

  Ah, that that might be a P R, that might be a bit of a lie, that.

• 18:01Speaker 02

  Really?

• 18:02Speaker 04

  Yeah.

• 18:02Speaker 02

  We thought you had like a farm going on down there.

• 18:04Speaker 04

  Yeah, no, we do, like runner beans, radishes.

• 18:07Speaker 02

  Yes.

• 18:08Speaker 04

  Um, but not, but isn't that squash? We eat a lot of squash. Yeah.

• 18:12Speaker 02

  Apparently squash just goes.

• 18:14Speaker 04

  And it just goes.

• 18:15Speaker 02

  Just goes, yeah.

• 18:16Speaker 04

  Yeah, it's the stuff that requires less uh maintenance.

• 18:19Speaker 02

  Yeah.

• 18:19Speaker 04

  Cause we'll go away for a while and come back and then there'll be radishes everywhere and then we'll eat radishes only for a few weeks. But yeah, it's amazing what you can do with quite a small bit of soil. But I'm not very good at the admin.

• 18:31Speaker 02

  I guess if you're, you know, busy and touring the world and traveling.

• 18:35Speaker 04

  And summers, we're away, like all summer.

• 18:37Speaker 02

  Yeah, yeah, yeah.

• 18:38Speaker 04

  So it's not really.

• 18:39Speaker 02

  It's a full time job.

• 18:40Speaker 04

  Yeah, but that'd be like my dream to have that like space and go out and grow everything, but.

• 18:44Speaker 02

  Can't you do it in?

• 18:45Speaker 04

  I don't know, maybe I could do it. Yeah, it's the it's the time.

• 18:48Speaker 02

  Herbs, do you grow herbs?

• 18:49Speaker 04

  I do grow herbs.

• 18:50Speaker 02

  Do you have, do you have a window sill of basil?

• 18:52Speaker 04

  I've got herbs outside, got a lemon tree, got a lime tree. Should have brought that today for the curry maybe. But do you ever use the lime? Come on, tell the truth about what happens. Never used any limes nor leaves from it.

• 19:04Speaker 02

  Well.

• 19:05Speaker 04

  Um.

• 19:05Speaker 02

  Did you get fruit from it?

• 19:06Speaker 04

  Yeah, the lemon tree goes off, but yeah. We went on a cookery course early on in our marriage in Italy and they were and we were really excited. We learned how to make gnocchi and some sort of lemony chicken situation and I got the quantities wrong and put like twelve lemons in. And it was supposed to be twelve teaspoons of lemon juice or something and it was an absolute disaster. But I I I get a bit enthusiastic around a lemon.

• 19:34Speaker 02

  Yeah.

• 19:36Speaker 04

  Get me carried away.

• 19:37Speaker 02

  It can happen. It can happen. It can happen. So you like it then? It's something that you like to do if you've been doing the courses and you're.

• 19:43Speaker 04

  Yeah, yeah, I do like it. I do like it. And it's also one of those things that you don't get to do on the road.

• 19:48Speaker 02

  Yeah.

• 19:49Speaker 04

  And so you come home and it's like a comfort thing to cook your own meal. We were on tour in New Zealand just now and I went to a friend's house and we had a home cooked meal. And it was more of a treat than eating out somewhere. Yeah.

• 20:03Speaker 02

  I always think when I've been busy, not that I've been on a tour or anything, but when I've been busy or been away, I always think like cooking in the house.

• 20:10Speaker 04

  You've never been on tour with a band?

• 20:11Speaker 02

  Never been on tour with a band. Come on.

• 20:14Speaker 04

  It might be time.

• 20:15Speaker 02

  We've got a chef.

• 20:16Speaker 04

  Yes.

• 20:17Speaker 02

  I can hang out.

• 20:18Speaker 04

  Let's go. You've never been on tour?

• 20:20Speaker 02

  Never been on tour. I've been on like.

• 20:22Speaker 04

  Even in the 2010s, when I was popping off for Grimmy.

• 20:27Speaker 02

  I've slept on like a tour bus, but not a tour. I went out once for a pint on a Friday or a Thursday afternoon and in Camden and woke up on Saturday on the Isle of Wight on Amy Winehouse's tour bus.

• 20:42Speaker 04

  There we go.

• 20:43Speaker 02

  But not a tour.

• 20:44Speaker 04

  That counts as going on tour. But no, it's not a tour.

• 20:47Speaker 02

  Yeah. I think I'd like it more now, like with a major successful band, like going to nice hotels.

• 20:53Speaker 04

  We, we, yeah, yeah.

• 20:55Speaker 02

  I think I'd like that.

• 20:56Speaker 04

  Our dressing room game, our dressing room game has changed massively.

• 21:00Speaker 02

  Yeah.

• 21:01Speaker 04

  Since the early days of Warm Foster's and Walkers Crisps. It's, there's candles involved.

• 21:08Speaker 02

  Yeah, I want this one. Yeah.

• 21:10Speaker 04

  And drapes.

• 21:11Speaker 02

  And like, where's the chef?

• 21:12Speaker 04

  Yeah, exactly. Yeah, exactly.

• 21:14Speaker 02

  On that one. What is on the rider list? Is there anything that you do love to have before or after a show?

• 21:20Speaker 04

  Basically taken most things off it.

• 21:22Speaker 02

  Right.

• 21:22Speaker 04

  Because like having chocolate and crisps in the dressing room every night, which is what you did as a baby band, because it was the easiest things to have access to. I now have like asked if we can't, if we can avoid having those things in the room. So now there's a NutriBullet. We've done, we've become those guys, you know?

• 21:43Speaker 02

  You took in Marcus and then Ange, you can tell us what we have here.

• 21:47Speaker 03

  Okay, so it's a Wadi Chicken Pulau by Ravinda Bogle. And Ravinda's an amazing chef, but it's a one pot rice dish really. So you wouldn't call it necessarily a curry, it's a one pot rice dish.

• 21:57Speaker 02

  Kind of like a biryani for those listening, yeah.

• 22:00Speaker 03

  And so in your pan, first of all, you cook down your onions and really sweat them down in a touch of ghee. So they're beautifully nicely caramelised.

• 22:08Speaker 02

  What's ghee?

• 22:08Speaker 03

  Ghee, so it's basically clarified butter.

• 22:10Speaker 02

  Okay.

• 22:11Speaker 03

  Cook down all your onions. Then take about a third of your onions out and then you're going to add your cashew nuts, your ginger, your garlic and your green chillies. Before you've done all that, you'll have toasted all your spices. So it's got loads of spices in there, so star anise, cinnamon, cumin seeds, cloves, black peppercorns, mace, cardamom seeds and coriander seeds. All of those, mace as well. All of those, yes, mace. Mace, mace, but nice mace. All toasted off and nicely crushed, you know, so they've got all that fragrance there. Then, once you've put in all your cashew nuts, your ginger, your garlic, etc. Then you're going to add your chicken thighs that are bone in.

• 22:49Speaker 02

  Yeah.

• 22:50Speaker 03

  And you're going to roast those off.

• 22:51Speaker 02

  And definitely you want bone in, don't you?

• 22:53Speaker 03

  Bone in because it cooks better on the bone. It's going to be moister, it's just going to be more tender, more flavoursome. Then, once you've cooked those, I mean, you're going to add all the spices. Add your yogurt into there and your chicken stock. And then you're going to bring that to the boil and then add your rice and then you cook that for about 12 minutes. And then let it stand for about 10 minutes.

• 23:11Speaker 02

  How long are we talking start to finish?

• 23:13Speaker 03

  Once you've cooked your onions, which will take you about 30 minutes, and it's crucial to do that. The rest will probably take you another 30 minutes, so you're talking about an hour.

• 23:20Speaker 02

  And do we know which region of India?

• 23:23Speaker 03

  Oh, Marcus, honestly, please.

• 23:25Speaker 02

  We do actually.

• 23:25Speaker 03

  Do we, do we?

• 23:27Speaker 02

  It's from Lucknow in northern India.

• 23:28Speaker 03

  Thank you. It's from Lucknow in northern India, Marcus, there you go.

• 23:32Speaker 02

  I thought, I thought so.

• 23:35Speaker 03

  You knew in yourself, didn't you?

• 23:37Speaker 04

  That's absolutely banging. Thank you so much. What an absolute privilege.

• 23:41Speaker 03

  There's plenty.

• 23:42Speaker 04

  Haven't had a curry in a really long time. Really? They just don't do it well in the States. I haven't found the places that do it well in the States. It's not culturally as present.

• 23:51Speaker 03

  Yeah, sure.

• 23:52Speaker 04

  And we haven't been in the UK a lot, and that's absolutely banging.

• 23:56Speaker 03

  Yeah.

• 23:57Speaker 04

  It's so good.

• 23:58Speaker 03

  Perfect. Oh, brilliant.

• 23:59Speaker 04

  Thank you. What's mace?

• 24:00Speaker 03

  Mace is like, it's just a very fine, it's a seed mace. And then, so it's another flavouring. I can't, it's hard to describe what mace is. It's like a five spice in a way.

• 24:10Speaker 04

  Right.

• 24:10Speaker 03

  You know, it's got that floralness to it, but you know, so you have it as a really tiny little powder or you crush it down.

• 24:16Speaker 04

  So I wanted to ask you about something that was in this, so you made rosewater and saffron infused milk?

• 24:22Speaker 03

  Yes.

• 24:23Speaker 04

  You made that? So you made a little concoction of... Is that what these little white guys are?

• 24:27Speaker 03

  It's the yellow, the little yellow. Yeah, you've got it there. Yeah, it looks, yeah. So I think it's something that just adds another level of flavour. It's this fragrancy, sort of sweetness to the rice dish. So you have this basically reduced some milk, not too much, not on a high heat, added a little bit of rosewater and a touch of saffron. And so the rosewater's that sweetness and floralness that you're sort of getting, that undertone. And that's, I've never done that before, but I think it works.

• 24:53Speaker 04

  It's quite a strong flavour, isn't it, rose?

• 24:54Speaker 03

  Rosewater, yeah, it can be subtle, yeah. But the thing is, I know you say you haven't had one in ages, but I reckon you could easily cook this, Marcus, because you cook and stuff. And then you can buy all the little accompaniments. I think that's what puts people off curries. They think, I've got to have everything. But you can buy the poppadoms, you can buy the naan breads and the chutneys and stuff and just make the curry.

• 25:12Speaker 04

  Yeah.

• 25:13Speaker 03

  There you go.

• 25:14Speaker 04

  Was that, did you enjoy making that?

• 25:15Speaker 03

  I did. This is one I'll make at home, you see.

• 25:17Speaker 04

  And, and the rice is kind of, well, I'm sure this isn't the right word, but slightly sticky?

• 25:23Speaker 03

  Yeah, it is actually.

• 25:24Speaker 04

  Because it's been in...

• 25:26Speaker 03

  It's cooked in there in the pan.

• 25:27Speaker 04

  Yeah.

• 25:28Speaker 03

  And I think for time, actually, I think we could, if we went a minute or two longer, you get that grape bit, which I think is like the crusty bit of a lasagna. You get that crispiness of the rice. But because I felt, oh my god, they're both hungry, better feed them. You know, you take it a little five more minutes.

• 25:42Speaker 04

  Yeah, lads, yeah.

• 25:43Speaker 03

  Um, but I think... That's the bit I love is that, you know, in the bottom of the pan, the scraping of that little bit of the rice, I think is the best part. And there's a wine if you would like to try it as well.

• 25:52Speaker 02

  Which is the?

• 25:53Speaker 03

  A Jackson Estate Sauvignon Blanc.

• 25:55Speaker 02

  Mm-hmm.

• 25:55Speaker 03

  It's a refreshingly crisp white wine that balances well with the curry. Would you like to try a little sip? Your little smell.

• 26:02Speaker 02

  If you want to try this dish at home, all the ingredients that we've used and the recipe are online, waitrose.com/dishrecipes. The wine pairing is on there as well. There'll be a video of Angela making this, so you can watch it and follow along.

• 26:15Speaker 04

  Well, I should have asked you.

• 26:16Speaker 03

  Hmm.

• 26:16Speaker 04

  Do you cook rabbit?

• 26:18Speaker 03

  I do, yeah.

• 26:19Speaker 04

  What do you do with rabbit?

• 26:20Speaker 03

  I sort of stew, or not stew, they call it a cacciatore in Italian.

• 26:24Speaker 04

  Okay.

• 26:24Speaker 03

  In Italy, rather. And it's basically cooked with lemon, white wine, rosemary and garlic. And so you've boned your rabbit, so you've cut it all into pieces, brown it off in a pan, and then deglaze it with some white wine, add some rosemary, add some garlic, a little bit of stock and just put the lid on. It doesn't take long to cook rabbit, you know, the longest part will be the legs.

• 26:46Speaker 04

  Mm-hmm.

• 26:47Speaker 03

  Do you have lots of rabbits around?

• 26:48Speaker 04

  There's, well, it's more just like the wild protein stuff than sustainable protein.

• 26:53Speaker 03

  Yeah, that's good, yeah. Venison's another thing you could eat a lot of.

• 26:56Speaker 04

  I was gonna ask you about that.

• 26:57Speaker 03

  That's another one, because it was, we have so much venison in this country, we don't use enough of it. The Venison Wellington. There you go.

• 27:04Speaker 02

  There you go.

• 27:05Speaker 03

  You've got it all.

• 27:06Speaker 04

  That's it.

• 27:06Speaker 02

  Dinner tonight when you get home, mate.

• 27:08Speaker 04

  Yeah, I know, just knock that up.

• 27:10Speaker 02

  Venison Wellington. We just had Kevin MacLeod on. And let's get Kevin MacLeod.

• 27:13Speaker 04

  I'm totally in love with that man.

• 27:15Speaker 03

  Yeah.

• 27:15Speaker 04

  He's like the number one.

• 27:16Speaker 02

  Yeah.

• 27:17Speaker 04

  It's David Gandy.

• 27:18Speaker 02

  Kevin MacLeod.

• 27:19Speaker 04

  Yeah, yeah.

• 27:20Speaker 02

  In love.

• 27:21Speaker 04

  That's my stairway to heaven, right there. What was he like?

• 27:24Speaker 02

  He was amazing.

• 27:25Speaker 04

  Was he as lovely as he seemed?

• 27:26Speaker 03

  He was so lovely, yeah.

• 27:27Speaker 02

  He was great.

• 27:28Speaker 04

  Was he as wholesome as he seemed?

• 27:29Speaker 03

  Hmm.

• 27:30Speaker 04

  Yeah, he brought his own, like, offerings from his garden. He was like, oh, here's the rhubarb.

• 27:34Speaker 02

  What a twat.

• 27:38Speaker 03

  Yeah, that's true, Marcus. Where is your, where's your offering?

• 27:42Speaker 02

  Yeah, next time radishes.

• 27:43Speaker 03

  No, but this is for you. He's, he's a lot older, so this is where he's got to now. And he's, he wraps, he has his apples. He harvests them in Novem-, October, November, wraps them in brown paper and stores them.

• 27:54Speaker 02

  Why, why do you wrap them?

• 27:55Speaker 03

  Because that's, because then they don't bruise and don't touch each other.

• 27:58Speaker 02

  And then they don't rot. So he brought you old apples?

• 28:00Speaker 03

  He did.

• 28:01Speaker 02

  All right.

• 28:03Speaker 03

  And rhubarb. The rhubarb's very nice.

• 28:05Speaker 02

  And you'll get to hear that soon.

• 28:06Speaker 04

  Yeah.

• 28:06Speaker 02

  Um, Kevin MacLeod on the podcast.

• 28:10Speaker 02

  We should talk about your album, Prizefighter, your latest album, the sixth album, that went straight to number one, which is, first of all, massive congratulations.

• 28:18Speaker 04

  Thanks.

• 28:19Speaker 02

  But is that always, you know, a feeling that doesn't get tired and it always must be quite a, a fun bit of news? Is it expected at this level or is it still a bit of a shock? Or?

• 28:28Speaker 04

  I don't know. It's still meaningful, for sure. We did two records in a year and both of them were number one here. And that was, that felt really cool.

• 28:37Speaker 02

  Well, you're doing a, a massive show at B S T at Hyde Park in London, which is like 65,000 people.

• 28:43Speaker 04

  It's a lot of people.

• 28:44Speaker 02

  Right in the middle of the city.

• 28:45Speaker 04

  Yeah.

• 28:46Speaker 02

  And how are those big shows? Are they something that you guys always look forward to? Are you daunted by it? I mean, probably just 65, you're like, hey, it's easy, I'm used to it. But does it ever still feel daunting when it's that many people?

• 28:59Speaker 04

  Yeah, I'm, I'm, I'm focused on that one, I think, this year, because it's hometown. This'll be, it'll be 10 years since we last headlined that.

• 29:06Speaker 02

  Wow.

• 29:07Speaker 03

  Oh, wow.

• 29:07Speaker 04

  And so it's the 10th anniversary of doing it last time. And the first time we did it, I had such bad tonsillitis, I was given some quite intense steroids and don't remember a minute of the show.

• 29:19Speaker 03

  Oh.

• 29:20Speaker 04

  We were supporting Arcade Fire at Hyde Park, but I don't remember anything about the show itself. And because we decided not to do other shows.

• 29:28Speaker 02

  Yeah.

• 29:29Speaker 04

  Um, in the UK this summer, this is the one.

• 29:31Speaker 03

  This is the big one here.

• 29:32Speaker 04

  Yeah, and it's gonna be, yeah, it's gonna be cool.

• 29:34Speaker 03

  Yeah.

• 29:35Speaker 04

  And I'd go and see those shows then.

• 29:36Speaker 02

  Yeah, we were talking about them and earlier.

• 29:38Speaker 04

  They're kind of cultural moments.

• 29:39Speaker 03

  Yeah, I think so, yeah.

• 29:41Speaker 04

  I saw Stevie Nicks.

• 29:41Speaker 03

  Yeah, I went to that one, it was brilliant, yeah.

• 29:44Speaker 04

  Last year we did a tour of just theatres. We did the Forum in London and Sydney Opera House.

• 29:49Speaker 03

  Yeah.

• 29:49Speaker 04

  Just keeping it really small and intimate, and I love being able to do that.

• 29:52Speaker 02

  And you like approach them differently, knowing that you are gonna go out to sixty five thousand people in terms of like getting your head in the right space, or is it that the same sort of?

• 30:01Speaker 04

  Yeah, we've been, yeah, we, yeah, we've been planning for that show for a while and, and making it extra special, yeah.

• 30:09Speaker 03

  Do you have any, any rituals you do before you all go on stage together?

• 30:12Speaker 04

  We have a little pray.

• 30:12Speaker 03

  Okay, nice.

• 30:14Speaker 04

  We have a little moment of gratitude.

• 30:16Speaker 03

  Oh, that's great.

• 30:17Speaker 04

  And then I warm up, because for a while I didn't think the voice was like a muscle. Then it turns out it is.

• 30:23Speaker 02

  You'll be all right.

• 30:24Speaker 04

  Because in the same period of time, I didn't think there were calories in ice cream.

• 30:26Speaker 03

  Yeah, yeah, yeah. I'm gonna have a bowl of pasta and I'm down on stage, I'll be fine.

• 30:30Speaker 04

  Uh, so I've had some revelations and.

• 30:33Speaker 03

  I never still believe there's calories in ice creams, yeah.

• 30:36Speaker 04

  Yeah, yeah.

• 30:37Speaker 02

  I thought flatjack was, I thought that's diet food.

• 30:39Speaker 04

  Yeah, exactly, yeah.

• 30:40Speaker 02

  Flatjack, oh, oats.

• 30:41Speaker 04

  Horses eat oats.

• 30:42Speaker 02

  And they're really healthy, look at them, they're really.

• 30:44Speaker 04

  They're running everywhere.

• 30:45Speaker 02

  Yeah, that's right. All the way to shout my friend Gronya, we were like, we should get skinny, let's eat flatjack.

• 30:51Speaker 03

  Is he a keen ass flatjack?

• 30:53Speaker 02

  We do, we do. And I read a thing in an interview that you said that around the release of this record, which I really liked this, and it was nice to hear that you said that you were as excited as for your first album when you were releasing this record.

• 31:06Speaker 03

  Hmm.

• 31:07Speaker 02

  Which is a great thing to take yourselves back and to still have that.

• 31:10Speaker 04

  And I wasn't even told to say that, that's just how I feel.

• 31:13Speaker 02

  That's just how you feel.

• 31:14Speaker 04

  It's just how I feel.

• 31:15Speaker 02

  What do you think made you feel like this on this record?

• 31:17Speaker 04

  I just love it.

• 31:18Speaker 02

  Did you do something in particular that took you back to like that, that initial feeling?

• 31:22Speaker 04

  I thought less.

• 31:23Speaker 02

  That's good.

• 31:24Speaker 04

  I was less, and Aaron Destner, the producer, was, is one of our oldest mates, and he was really encouraging on this record not to overthink things, which we've, I think, started doing more and more.

• 31:35Speaker 02

  Right, yeah.

• 31:36Speaker 04

  More records we made, and the more toys he had to play with in it. The more time you have to record, like the first record, we did it in six weeks. And that's all we had the money to do. And having that time pressure, I think, can be really helpful, especially when you've got songs going into the session. And that's what we did this time round. Normally, if I if I hear something that we've recorded back a year after making it, I'll be like, I wish I could have done that. Yeah. Be like, trying to eat a meal that you made a year ago. And being being like, I would have done that really differently. I kind of regret that choice. But on this one, I don't feel like that. Just really like it.

• 32:10Speaker 02

  That's when I think you're doing the right thing.

• 32:12Speaker 04

  Feel fulfilled, yeah.

• 32:13Speaker 02

  Do you write all the time or do you have sort of dedicated writing moments? Or are you someone that's jotting ideas throughout the year?

• 32:19Speaker 04

  If if something comes in the shower, which it might, then I'll grab it.

• 32:23Speaker 02

  Yeah.

• 32:24Speaker 04

  But mostly I have to be intentional.

• 32:25Speaker 02

  Yes.

• 32:26Speaker 04

  Set it off.

• 32:28Speaker 02

  I saw your face. I'm like, in the shower, grab it. Wow.

• 32:34Speaker 02

  I want to talk to you about your tattoo, which I never heard this story, about the Oscar tattoo. This is an amazing story. Where did you find this? Your research, your research. I found out from Tom.

• 32:47Speaker 02

  Oh, yeah. Do you want to tell the the story? Because I love this story.

• 32:50Speaker 04

  We were in, it was Covid. And we were at home and my wife had a film that was supposed to come out in March twenty twenty. Called Promising Young Woman, which she made with Emerald Fennel. And it was great. And they all thought it was going to be fun and cool. And you put films out in the spring that you aren't expecting to be in the awards race. Wasn't considered an awards film, so it's quite low pressure, like, cool film from M that carries it. And then it got delayed because of Covid and it got pushed back into the award season releases. And then suddenly there was a bit of buzz around it and it became a bit like anxiety inducing at home. Because there's a sort of like, well, maybe we'll get nominated. I wasn't expecting any kind of thing.

• 33:35Speaker 04

  But now like they're talking about it, maybe. So I said, why don't we make it fun? And have a forfeit system.

• 33:44Speaker 03

  Yeah.

• 33:44Speaker 04

  So at this point, I said to my wife, if you don't get nominated for an Oscar, you have to be branded with your failure for the rest of your life by getting an Oscar tattoo. And everyone be like, oh, is that for when you got nominated for the other two? And she'd be like, no, it's for when I didn't. Which I thought would be wicked. So she'd be branded with her failure. And the return deal was that if she got nominated, I would get one.

• 34:08Speaker 03

  Yeah.

• 34:08Speaker 04

  And so I got one and then she's been nominated three times, so I have three.

• 34:13Speaker 03

  Three Oscars.

• 34:14Speaker 04

  And if she ever wins one, if she turns out to be a good long-term bet,

• 34:20Speaker 04

  then I'll get one in gold.

• 34:21Speaker 03

  Yes.

• 34:22Speaker 04

  Which would be my first colour tattoo. I don't have any colour tattoos, so that would be my first colour. Forfeits, I've found very helpful. With our kids, we do forfeits rather than punishments a lot of the time. Like, if you brag, you instantly have to give away 50% of the thing you're bragging about.

• 34:36Speaker 03

  Oh, that's very good.

• 34:38Speaker 04

  Like, if I've got Skittles and you have got Skittles, I'm like, ha, ha.

• 34:41Speaker 03

  Yeah.

• 34:41Speaker 04

  Bang, 50%. You get half my Skittles.

• 34:44Speaker 03

  That's very good.

• 34:45Speaker 04

  Leaving liquids in your hand luggage is 10 press-ups, right there then, in the airport. And if you do that thing where you're like, oh, where is my? And it's actually right next to you.

• 34:54Speaker 03

  Yeah.

• 34:55Speaker 04

  We'll set a stopwatch and if you find it within 30 seconds, star jumps.

• 34:58Speaker 03

  I want to come and live with you. Sounds like such a fun house.

• 35:01Speaker 04

  Yeah, it's fun. I love the forfeits. I like this. But this is for adults as well.

• 35:05Speaker 03

  Yeah, I agree, shouldn't they? Neil and I would be constantly on a stopwatch. Where is it?

• 35:10Speaker 04

  Oh, no, don't. We'd never get anything done. You look at them and go, what did you put in the fridge before?

• 35:15Speaker 03

  Oh, I put the, I was looking at the recipes and I literally was in there yesterday going, where's that recipe thing? I just had it. I had just, I opened the fridge, it's in the fridge. There you go, 10 star jumps.

• 35:25Speaker 04

  Your recipe, your recipe. Oh, oh, God. I did that when I was really jet-lagged with a baby once. Not a baby, in, no, in the fridge. I had.

• 35:36Speaker 04

  We had, you know, you get the formula. And there was a microwave in the room and it was the middle of the night, we were all jet lads. And my wife said, just whack that in the microwave. And I went and I put my phone in the microwave and shut the door and set it for an hour. And then walked away. Like a minute in, the room started smoking and

• 35:58Speaker 03

  Yeah.

• 35:58Speaker 04

  And the milk was still in my hand.

• 36:00Speaker 03

  Yeah.

• 36:01Speaker 04

  And then we realised, Kerry was the one that realised my phone was in the microwave. Full of deception. Hello, oh, it's milk. Yeah. It was fine. And the child was fine.

• 36:10Speaker 03

  Most importantly, the child was fine.

• 36:13Speaker 04

  That, can I just say again, was banging.

• 36:16Speaker 03

  Oh, thank you so much, so much.

• 36:18Speaker 04

  And it was very kind of you to cook something that I know is not like, I mean, you can cook anything, that's what this shows.

• 36:24Speaker 03

  Try, try.

• 36:24Speaker 04

  But outside of your normal wheelhouse.

• 36:27Speaker 03

  Oh, that's very kind.

• 36:28Speaker 04

  Thank you. Where's the chicken from?

• 36:29Speaker 03

  Chicken from Waitrose, come on.

• 36:31Speaker 04

  Does that mean it's a dutchy? Does that mean it's a dutchy?

• 36:34Speaker 03

  It's a dutchy, it'll be organic.

• 36:35Speaker 04

  I came on the train with a Waitrose dutchy tote bag this morning.

• 36:38Speaker 03

  Yeah, exactly.

• 36:39Speaker 04

  I didn't realise it till after on the train.

• 36:40Speaker 03

  If you're lucky, you might win another one. Yeah, there you go.

• 36:43Speaker 04

  That's much better than the one I had. Mine was knackered.

• 36:45Speaker 02

  Okay, Marcus Mumford, it is time for your fast food quiz. Quick fire responses to the following, please. What is your favourite way to eat eggs?

• 36:52Speaker 04

  Scrambled.

• 36:53Speaker 03

  What's your favourite sandwich, Philin?

• 36:55Speaker 04

  Ham.

• 36:56Speaker 03

  Okay. Don't be embarrassed about it, it's fine, I love ham.

• 36:59Speaker 02

  What's your favourite form of potato?

• 37:02Speaker 04

  Uh, roasted.

• 37:04Speaker 03

  What's your favourite herb?

• 37:06Speaker 04

  Time.

• 37:07Speaker 02

  Uh, what is the best crisp?

• 37:09Speaker 04

  Uh, kettle chip. The white one.

• 37:12Speaker 02

  The white one?

• 37:12Speaker 03

  The white one.

• 37:13Speaker 04

  Salted.

• 37:13Speaker 02

  Salted, chef's choice.

• 37:15Speaker 03

  Yeah, chef's choice.

• 37:15Speaker 04

  With caviar.

• 37:16Speaker 02

  Let's go.

• 37:19Speaker 02

  Man and people.

• 37:23Speaker 03

  Uh, what's your favourite kitchen utensil?

• 37:25Speaker 04

  I really love a flipper.

• 37:27Speaker 03

  Oh, like a

• 37:28Speaker 04

  But I bought three. My old flipper's a bit dead and I bought three since and I can't find the right flipper.

• 37:34Speaker 03

  Oh, so it's like a fish slice that, yeah, I know.

• 37:37Speaker 04

  Fish slice for all the burnt vegetables.

• 37:39Speaker 03

  Okay, all right.

• 37:40Speaker 04

  Because you've got to really, and sometimes you'll turn it over and get a little

• 37:43Speaker 03

  Yeah, yeah, yeah.

• 37:44Speaker 04

  Your backhand.

• 37:45Speaker 03

  Yeah.

• 37:45Speaker 04

  Or there's the forehand.

• 37:49Speaker 03

  Just fun and party in the motherfucking household, I love this.

• 37:52Speaker 02

  What is your favourite pasta?

• 37:55Speaker 04

  Rigatoni.

• 37:55Speaker 02

  Yes, I knew that, I don't know why I asked.

• 37:57Speaker 04

  Yeah, yeah, well, we wasted all of our time knowing.

• 37:59Speaker 03

  Uh, Sunday roast?

• 38:01Speaker 04

  Roast chicken, roast potatoes, none of this Yorkshire pudding bullshit.

• 38:05Speaker 03

  Ooh.

• 38:06Speaker 04

  Just straightforward gravy and actually peas.

• 38:11Speaker 03

  Yeah, I love peas.

• 38:13Speaker 04

  Great vehicle for gravy.

• 38:14Speaker 03

  Yeah, that's true.

• 38:15Speaker 04

  Which is what they're there for, I think.

• 38:17Speaker 03

  Yeah.

• 38:18Speaker 02

  And finally, imagine a wonderful piece of toast, what would be your go-to topping of that toast?

• 38:25Speaker 04

  Right now, there's a, we were given for Christmas by someone, I can't remember who it was, a jar of fig and vanilla marmalade from Harrods.

• 38:37Speaker 03

  Oh.

• 38:37Speaker 04

  Now, I understand the political ramifications for use, but it's banging.

• 38:43Speaker 03

  Yeah.

• 38:43Speaker 04

  And I'll always do salted butter.

• 38:45Speaker 03

  Yeah.

• 38:46Speaker 04

  Plenty of that.

• 38:47Speaker 03

  Yeah.

• 38:47Speaker 04

  And then I'll salt bay on top as well.

• 38:51Speaker 02

  I want that now.

• 38:52Speaker 04

  Because again, it's a vehicle and I put salt on top of any jam I have on toast, whether it's raspberry or strawberry or fig and vanilla marmalade. But I have, I have, I've really delved, I've delved too deeply.

• 39:05Speaker 02

  He's really gone there.

• 39:09Speaker 02

  Marcus, for your chance to win, look at this. We love the trolley.

• 39:14Speaker 04

  Okay, great.

• 39:15Speaker 02

  For your chance to win this waitress goody bag, all you've got to do is answer the end of the show question.

• 39:20Speaker 04

  Okay, here we go.

• 39:21Speaker 03

  You're very serious.

• 39:21Speaker 02

  For your chance to win, it's a two-part question. Firstly, how do you rate England's chance at the World Cup?

• 39:27Speaker 04

  It all depends, I think it all depends on Jude Bellingham and his relationship with Thomas Tuchel. Because I think we know Harry Kane's going to be great, will have a defence that can probably like withstand, you know, most things, hopefully, but I think it's about Thomas.

• 39:40Speaker 02

  So what's the Jude family?

• 39:41Speaker 04

  Jude Bellingham.

• 39:42Speaker 02

  Yeah, I know him.

• 39:43Speaker 04

  He's been a bit grumpy.

• 39:44Speaker 02

  Grumpy?

• 39:45Speaker 04

  Real Madrid's been a disaster.

• 39:46Speaker 02

  Why?

• 39:47Speaker 03

  Had to work for it.

• 39:47Speaker 04

  The dressing room has been.

• 39:48Speaker 03

  Well, they're not in Champions League.

• 39:49Speaker 04

  Yeah.

• 39:50Speaker 03

  Oh, no.

• 39:51Speaker 02

  Oh, I thought it was going well.

• 39:52Speaker 04

  They've lost by like 10 points in the league and he's been injured a lot and he's just, his body language has dropped.

• 39:57Speaker 02

  His socks are ripped.

• 39:59Speaker 04

  So what, I know, I know. And so what I really hope, and him and Tuchel.

• 40:04Speaker 02

  Anthony, I love that.

• 40:06Speaker 04

  Anthony, I love that. So what I really hope is that they could find some magical vibe where they just connect. And because I think everyone else will be cool if Bellingham and Tuchel can see eye to eye. Then I think we've got a really good shot.

• 40:21Speaker 02

  If England make the final and there's a Mumford and Sons show, which one are you doing?

• 40:25Speaker 04

  Statistically impossible.

• 40:27Speaker 02

  Because you've pre-planned it.

• 40:27Speaker 04

  Because we didn't even announce our tour until after they'd said when the group games were. Because we didn't want to take the risk. We announced our tour late because of the World, they had announced the World Cup fixtures, so we didn't know what day England might be playing. And so, once they'd announced that, then we announced our tour with no clashes.

• 40:48Speaker 02

  Wow. I love that you know this. I love that you planned the world tour around England.

• 40:52Speaker 04

  Done it, done it.

• 40:52Speaker 02

  Fantastic. The goodie bag is yours.

• 40:54Speaker 04

  Say that's what I do.

• 40:55Speaker 02

  The goodie bag is yours. Come on. That is yours.

• 40:58Speaker 03

  That was very interesting.

• 40:59Speaker 02

  I love these plans of tours.

• 41:02Speaker 04

  I should put Parmesan crisps on my favourite foods.

• 41:06Speaker 03

  There you go.

• 41:06Speaker 04

  They're absolutely great.

• 41:08Speaker 02

  Marcus, thank you so much.

• 41:09Speaker 03

  That was brilliant.

• 41:10Speaker 02

  Enjoy the tour. Massive congratulations. Oh my God, we will. We'll come, we'll bring them.

• 41:15Speaker 03

  I'd love to.

• 41:16Speaker 02

  And cook, yes.

• 41:17Speaker 03

  I'll come to American cook for you.

• 41:18Speaker 04

  Let's go.

• 41:19Speaker 03

  The England games, perfect.

• 41:20Speaker 02

  Okay. And Marcus Mumford, everybody. Thank you, Marcus.

• 41:25Speaker 03

  Thank you.

• 41:26Speaker 02

  Thank you. Yes. Juicy.

• 41:32Speaker 04

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

• 41:40Speaker 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.

• 41:48Speaker 04

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

• 41:55Speaker 03

  Dish from Waitrose is a Cold Glass production.

• 41:58Speaker 05

  Waitrose, the home of food lovers.