Kevin McCloud is served pork chops with his own home-grown pickled rhubarb

A picture perfect plate for this Grand Designs legend. Another first for the show, as Kevin McCloud brings along freshly grown produce for Angela to add to their meal. The Grand Designs presenter delivered fresh rhubarb and a variety of apples (in a variety of conditions) that were quickly chopped and prepped for a couple of dishes. Kevin, who lives in the Herefordshire countryside, is a keen fruit and vegetable grower, and passionate about local and organic foods. Only natural, then, that he turned up to Dish the day after eating a pizza! Perhaps that’s his Italian travels coming through - Kevin once lived in Italy, working on a farm in Tuscany before going on to study in Florence. He’s with us to chat about his latest TV show, Kevin McCloud’s Listed Britain, a look at the country’s greatest buildings and the stories behind them. From the Penguin Pool at London Zoo to the Lovell Telescope at Jodrell, Kevin explores over 20 of the highest designated listed buildings in a show that you can stream on More 4 now. After a glass of warm beer and chat about the importance of pubs, Angela delivers a construction that Kevin heartily approves of: pork chops with pickled rhubarb and shaved fennel. It’s a recipe by Ed Smith which is paired with a bottle of Chapel Down Bacchus. Kevin’s apples then take centre stage with an open apple tart and dairy-free vanilla ice cream. There’s then time to reflect on 27 years of Grand Designs, with (finally) an explanation as to why the windows are always the problem. We also make Kevin choose his favourite apple (how could we?!) and kit up in high vis gear for a special End of Show Question. 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 pork chops with pickled rhubarb and shaved fennel was created for Waitrose by Ed Smith. 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! 03:26 Kevin McCloud is here! 03:40 Kevin’s produce & growing food 08:10 Pub love 09:56 Food likes 11:09 Kevin’s perfect Yorkshire puds! 12:37 A love of venison & winter greens 15:27 Time spent in Italy 17:51 Food is served! 20:18 Wine pairing 21:17 Kevin McCloud’s Listed Britain 26:01 Grand Designs 27:57 Key to the perfect kitchen? 29:35 From narrative arcs to timeless style 32:21 McCloud & Hartnett apple tart! 33:42 Fast food quiz 35:35 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. 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 am Nick Grimshaw.

• 1:08Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And we are here for another episode of Dish. Of, well, of course.

• 1:12Speaker 03

  Absolutely.

• 1:12Speaker 02

  Of course. Today on Dish, Kevin MacLeod is going to be with us.

• 1:16Speaker 03

  I know.

• 1:16Speaker 02

  A legend of TV, the host of Grand Designs. I guess is why everyone knows who Kevin MacLeod is. But he's got a new show that we're going to talk about today. I'm going to resist doing to Kevin MacLeod what I imagine everyone does to you. I would love Kevin MacLeod to come to my house and tell me what to do with it. Or be like, oh, I want to decorate. What should I do?

• 1:35Speaker 03

  Well, you're going to ask him his favourite design or something.

• 1:38Speaker 02

  Yeah, like, how do I renovate my kitchen?

• 1:40Speaker 03

  No, you've got to resist that, yeah.

• 1:41Speaker 02

  Do people do that to you all the time? Like, what should I make when I'm doing this?

• 1:44Speaker 03

  Oh, yeah. What's the favourite thing on the menu? It's all good.

• 1:47Speaker 02

  It's all good, baby.

• 1:50Speaker 03

  Yes, there's no favourite thing.

• 1:51Speaker 02

  No.

• 1:52Speaker 03

  Yeah, no, don't ask him.

• 1:53Speaker 02

  My friend does that as a hairdresser. And I was like, what should I do? And they're like, I don't know.

• 1:57Speaker 03

  It's your hair.

• 1:58Speaker 02

  I'm not at work.

• 1:59Speaker 03

  Yeah, just sort it out.

• 2:01Speaker 02

  Yeah, so I'm going to resist not showing Kevin MacLeod like, what do I do with this weird bit in my house? We're gonna try. So yeah, Kevin's gonna be here to talk about Grand Designs. And he's got a brand new show as well called Kevin MacLeod's Listed Britain.

• 2:14Speaker 03

  I know.

• 2:15Speaker 02

  Um, which is gonna be looking at listed buildings in Britain, yeah.

• 2:19Speaker 03

  Potentially, we might be getting rid of some of them.

• 2:20Speaker 02

  Yeah.

• 2:21Speaker 03

  We're saving.

• 2:21Speaker 02

  Do you have a favourite building in London that you like to see?

• 2:26Speaker 03

  Oh, there's so many buildings in London, actually. I love actually walking through the city and seeing like the cheese grater and the gherkin.

• 2:33Speaker 02

  Yeah, well, chef's choice, obviously, yeah.

• 2:36Speaker 03

  No, that's true, actually. I thought a bit like that. But I like, you know, and even like the Lloyds Building. I like, like, the Lloyds Building.

• 2:43Speaker 02

  Yeah.

• 2:43Speaker 03

  You know, and I especially like it either really early in the morning.

• 2:46Speaker 02

  Mm-hmm.

• 2:47Speaker 03

  You know, I think that's one.

• 2:48Speaker 02

  On the way home from somewhere.

• 2:49Speaker 03

  No, I just think there's so many parts of London, or, you know, when you look over Hampstead Heath and you look over London.

• 2:55Speaker 02

  Mm-hmm.

• 2:55Speaker 03

  You know, it's a, it's an amazing city.

• 2:57Speaker 02

  Before we get Kevin in, um, we've had a great message from Marie, who is one of our Dish listeners. Um, Marie emailed us, by the way, [email protected], if you ever wanna get in touch. I love this one. Marie has written in saying, Dear Andrew and Nick, I love the programme and wanted to share that we also make soup from fridge leftovers. We call it Bin Day Soup. Bin Day Soup. Marie.

• 3:26Speaker 03

  Yeah.

• 3:27Speaker 02

  No question. Just letting us know. But I thought, I bet people have names for things who listen to Dish.

• 3:36Speaker 03

  Yeah.

• 3:36Speaker 02

  That that is not the official name.

• 3:38Speaker 03

  Yeah.

• 3:38Speaker 02

  But they call it that.

• 3:40Speaker 03

  Yeah.

• 3:40Speaker 02

  Do you know what I mean? Like a recipe that they do, like, just their family call it. Like, no one else has been like, oh, do you have Bin Day Soup?

• 3:47Speaker 03

  No, of course.

• 3:48Speaker 02

  They are in Marie's house.

• 3:49Speaker 03

  We have freezer day.

• 3:50Speaker 02

  And what's that? Just everything get out of the freezer?

• 3:51Speaker 03

  Basically empty the freezer, because I put things in, I don't label them, so it's like, empty them out, find out what's there, and cook a meal from it.

• 3:56Speaker 02

  Okay, yeah.

• 3:57Speaker 03

  Freezer party.

• 3:58Speaker 02

  Freezer party?

• 3:59Speaker 03

  Yeah, there you go.

• 3:59Speaker 02

  If you do have one in your house, do email us, [email protected].

• 4:03Speaker 03

  Bin Day Soup.

• 4:04Speaker 02

  Bin Day Soup. I mean, it's not one you'd put on the menu at Mariner, is it?

• 4:07Speaker 03

  Very prescient not putting it in the bin. That's the good thing.

• 4:10Speaker 02

  Yeah, exactly.

• 4:10Speaker 03

  Very good. We're happy with that, Marie.

• 4:12Speaker 02

  Now, we should welcome a guest. Uh, let's welcome Kevin MacLeod to Dish.

• 4:18Speaker 02

  Yes.

• 4:20Speaker 04

  Hi.

• 4:20Speaker 02

  Hi Kevin.

• 4:21Speaker 04

  Hi.

• 4:22Speaker 03

  Hi Kevin.

• 4:22Speaker 02

  Welcome. How are you?

• 4:24Speaker 04

  Very good.

• 4:25Speaker 03

  Lovely to see you.

• 4:26Speaker 04

  And you? Thanks so much for having me here. Yeah, well, you know, I'm excited to be here.

• 4:30Speaker 02

  Yeah?

• 4:31Speaker 03

  Oh, bless you.

• 4:31Speaker 04

  I bring produce.

• 4:32Speaker 02

  Oh, wow.

• 4:33Speaker 03

  Oh, thank you.

• 4:33Speaker 02

  We've forgotten a bit of rhubarb.

• 4:34Speaker 04

  Well, it's just, yeah, this I picked very early this morning.

• 4:36Speaker 02

  Oh.

• 4:37Speaker 04

  It's a bit late because it's, you know, kind of end of the season, but it's still good. And I've also, these, I sent these on.

• 4:42Speaker 03

  These amazing apples. I know, I've just been starting to prep them.

• 4:46Speaker 04

  This is the prune of the apple world.

• 4:48Speaker 02

  What the hell is this?

• 4:50Speaker 03

  But look at this one.

• 4:52Speaker 04

  This is a kid's orange red, and that's a kid's orange brown.

• 4:55Speaker 02

  Oh.

• 4:55Speaker 03

  Orange brown.

• 4:56Speaker 04

  That's just gone.

• 4:57Speaker 03

  Yeah.

• 4:58Speaker 04

  So obviously I didn't just, like, bring them.

• 5:00Speaker 03

  Yeah.

• 5:00Speaker 04

  So I've been storing these over the winter, these apples. And of course, when you, you're supposed to store them wrapped up so they stop them from touching each other.

• 5:07Speaker 03

  Yeah.

• 5:08Speaker 04

  And I stored these, and most of them have been good, and the occasional one has gone.

• 5:11Speaker 03

  Escaped.

• 5:12Speaker 04

  Yeah.

• 5:12Speaker 03

  Went off for a party.

• 5:13Speaker 04

  Well, yeah, yeah, yeah, it's gone, it's turned into a full-on prune, stroke, date, stroke, raisin.

• 5:18Speaker 03

  Did you eat one?

• 5:19Speaker 04

  Well, I did, and it tastes to me a bit like an apple that's been soaked in balsamic vinegar.

• 5:25Speaker 03

  Oh, right.

• 5:25Speaker 04

  Have you had a little?

• 5:26Speaker 03

  I'm going to have a nibble.

• 5:27Speaker 02

  We're going to try a bit?

• 5:28Speaker 03

  We are, yes. Come on, Nick, be brave.

• 5:31Speaker 02

  Really?

• 5:32Speaker 03

  Yes.

• 5:35Speaker 04

  Oh, look at that, that's beautiful.

• 5:37Speaker 02

  God.

• 5:38Speaker 03

  Look at the colour.

• 5:39Speaker 04

  Get me some of that.

• 5:39Speaker 02

  Look at the colour of the pips, they're bright red.

• 5:42Speaker 03

  It does, it does taste alcoholic.

• 5:44Speaker 04

  Yeah.

• 5:45Speaker 03

  There's something about it, it's like it's some fermentation in a way.

• 5:48Speaker 04

  Yeah, yeah, yeah.

• 5:49Speaker 02

  Are you sure that's all right?

• 5:50Speaker 03

  It's gonna be fine, isn't it?

• 5:52Speaker 04

  It's just like eating a prune.

• 5:53Speaker 03

  Yeah.

• 5:54Speaker 02

  Right.

• 5:55Speaker 03

  That's what prunes are.

• 5:56Speaker 04

  It may have the same effect.

• 5:57Speaker 03

  Yeah, exactly. Kevin and I might have to leave.

• 6:00Speaker 02

  Is it fizzy? You know, when you have, like, off-prune, it's a bit fizzy.

• 6:03Speaker 04

  But it's got this kind of really tannic kind of flavour in the skin, like you get with, you know, vinegar. I really like it.

• 6:10Speaker 02

  Are you gonna do it?

• 6:11Speaker 03

  It's gonna be fine.

• 6:12Speaker 02

  Oh, okay, yeah.

• 6:14Speaker 04

  What do you think? It's a bit unusual.

• 6:16Speaker 02

  Initially, yeah, but then, yeah, very unusual.

• 6:18Speaker 03

  Right, get Kevin a beer.

• 6:20Speaker 02

  Oh, yeah, come on, let's sit down, Kevin, come on.

• 6:24Speaker 02

  Okay, it's time to welcome our guest, Ant blah. Are you ready?

• 6:27Speaker 03

  I'm ready.

• 6:27Speaker 02

  I'm ready, okay. He's just had a walk through our kitchen. And by the end of the show, the builders will be here to bulldoze. And please welcome Kevin MacLeod, everybody.

• 6:37Speaker 04

  Thank you.

• 6:37Speaker 02

  Yes. Welcome.

• 6:40Speaker 04

  Thank you.

• 6:40Speaker 03

  Thank you, Kevin. Welcome.

• 6:42Speaker 02

  Hi, Kevin. Cheers. Welcome to Dish.

• 6:44Speaker 04

  This is only gonna go one way, isn't it?

• 6:46Speaker 02

  Oh, my God, yes.

• 6:47Speaker 04

  Very excited to be here.

• 6:48Speaker 03

  Oh, thank you.

• 6:49Speaker 04

  I mean, because basically I've spent weeks in preparation. Deciding what to bring.

• 6:53Speaker 02

  What to bring?

• 6:53Speaker 04

  Yeah, what to ask for.

• 6:54Speaker 02

  Yeah. We love when a guest brings things. You've brought things that you've grown yourself.

• 6:59Speaker 03

  Yeah.

• 7:00Speaker 02

  Which immediately brings you higher up. Your best guest ever.

• 7:03Speaker 04

  I like growing fruit. More than I enjoy growing veg. I think that's because I've always eaten a lot of fruit. I enjoy it. I just love it, yeah.

• 7:11Speaker 02

  Have you always done it?

• 7:12Speaker 04

  I started gardening, yeah, when I was in my twenties. So, yeah, I suppose I have. Yeah, yeah. But I've got, I've built a little walled garden. So, um, and in that, so specifically so I could grow stuff like...

• 7:23Speaker 03

  So they're sheltered and...

• 7:24Speaker 04

  Apricots and peaches and cherries and thumbs.

• 7:26Speaker 03

  Oh, wow. What have your apricots been like?

• 7:29Speaker 04

  Amazing, because they're on a south-facing wall. And there's two of them. They're dwarf varieties. So, and one of them's, I can't remember the modern name, but it used to be called something like Mulvan. And I live not far from Mulvan in Herefordshire. So it's really happy as a tree. And right now, if I pick up an olive, just for comparison, right now it's covered in apricots this size.

• 7:51Speaker 02

  Wow.

• 7:52Speaker 04

  And they, because it's so early flowering. It flowers in March, so you know, when nothing's out. And you think, oh, how beautiful. And then suddenly, these little fruitlets appear. And they're on the tree now then until midsummer. So it's quite early to fruit as well. Yeah, and they're really delicious.

• 8:09Speaker 02

  What's the easiest to grow, do you think, for anyone listening? Because, I mean, I always want to grow something. And we do herbs.

• 8:14Speaker 04

  Yeah.

• 8:14Speaker 02

  But that's about it. Do you grow anything in your garden?

• 8:16Speaker 03

  No, we don't have enough soil.

• 8:18Speaker 02

  No, you don't? You've got like a paved garden?

• 8:21Speaker 03

  Paved garden, we've got borders, so you can't...

• 8:23Speaker 04

  A London.

• 8:24Speaker 02

  Yeah, London gardens, yeah.

• 8:25Speaker 04

  What they say about London gardens, frick, dust and catch it.

• 8:27Speaker 02

  Yeah. So what would you say grows perfectly in those conditions? Is there anything that you'd sort of foolproof?

• 8:34Speaker 04

  There's a one bomb-proof plant, which is the courgette, right? That's the easiest thing to grow. It's massive. And they say, because you go down the garden section, you can buy these little plantlets now if you don't want to grow them from seed. Buy three, one will die. Of the other two, kill one.

• 8:51Speaker 04

  You only need, for a household of six people, you only need one courgette.

• 8:55Speaker 03

  Yeah, but it grows and grows.

• 8:56Speaker 04

  They're so prolific.

• 8:57Speaker 02

  Oh, maybe we do that.

• 8:58Speaker 03

  Give a courgette.

• 8:59Speaker 02

  Yeah, I'd love to. We're having a beer in your honour, it was your drink of choice. We wanted to talk to you about the pub because I know that you're a fan of the pub as a sort of cultural hub. What do you think makes a great pub?

• 9:11Speaker 04

  For me, what makes a great pub is a quiet corner where I can do the crossword and have a pint and not be interrupted and at lunchtime.

• 9:18Speaker 03

  Right, yeah.

• 9:20Speaker 04

  That's for me, something of a, sort of, that's a happy place. You know, that idea of that kind of still moment in the middle of the day and then a very snoozy afternoon.

• 9:30Speaker 03

  Yeah.

• 9:31Speaker 04

  But I think that the best, the community centres, you know, they're where people go. You might be able to go for a meal and of course, so many pubs these days can only survive because they're doing food, right?

• 9:42Speaker 03

  Sure.

• 9:43Speaker 04

  Yeah, at the same time, the best ones are also those that still understand that people go for a drink or a tour and the locals prop up the bar and you could probably, if you're lucky, buy a newspaper there and get your stamps and, I don't know, they're places where.

• 9:56Speaker 03

  Well, they service in a way the community.

• 9:58Speaker 04

  Oh, completely, yeah.

• 9:59Speaker 03

  That's it, yeah. And that's what a great local pub will do.

• 10:02Speaker 04

  Yeah, I'd argue you should be able to walk to a pub and you know no one.

• 10:05Speaker 03

  Yeah.

• 10:05Speaker 04

  And if you want, by the end of the session, evening, you might have met somebody.

• 10:09Speaker 03

  You've met my husband, he knows everyone by the end of an evening. On that note, I'm just gonna put something in the oven and I'll come back.

• 10:16Speaker 02

  Neil has definitely done that. And we've got so much to talk about today, we want to talk about your new show, but first we want to do your likes and dislikes.

• 10:25Speaker 04

  Okay, go on.

• 10:26Speaker 02

  So there were no dislikes apart from a hard no to ultra-processed foods. There'd be no UPS.

• 10:32Speaker 04

  Yeah, no, having said that, I did eat a pizza last night.

• 10:35Speaker 02

  No!

• 10:35Speaker 03

  Kevin, Kevin, Kevin.

• 10:38Speaker 02

  Kevin, Kevin.

• 10:38Speaker 03

  Stop it now, let's go.

• 10:40Speaker 04

  It's gluten-free.

• 10:41Speaker 02

  Yes.

• 10:41Speaker 03

  Okay.

• 10:41Speaker 04

  I don't know if that means it's got more ultra-processed food.

• 10:44Speaker 02

  Probably.

• 10:45Speaker 03

  Yeah, okay.

• 10:47Speaker 02

  Your likes were organic foods, roast, Italian, Lebanese, also pancakes.

• 10:52Speaker 04

  Yeah.

• 10:52Speaker 03

  You like them?

• 10:53Speaker 04

  Cooking pancakes.

• 10:54Speaker 03

  Okay. Deep ones or deep ones?

• 10:56Speaker 04

  Uh, I can do both, but you know, I tend to do dinner. Well, I guess I like cooking Yorkies as well.

• 11:02Speaker 02

  Okay.

• 11:03Speaker 04

  Puddings as well. So I, you know, it's a similar, anything involving batter is good. For me, no matter whether it's thick or thin.

• 11:09Speaker 02

  Yeah, yeah, yeah.

• 11:09Speaker 04

  Fluffy or not.

• 11:10Speaker 02

  Yeah. And also on your likes in your yes list were herbs, salads and olive oils.

• 11:16Speaker 04

  Yeah.

• 11:17Speaker 02

  As someone that grows stuff, do you go out and harvest great stuff for a great salad at home?

• 11:22Speaker 04

  Yeah, it's the easiest thing in the summer. Actually, it's the best thing. And to also discover those weird plants that you didn't think might go in a salad, like nasturtiums or or orange or I can't remember what it's called. That's weird, weird magic thing, which is kind of an evergreen spinach, which grows to about 10 foot high.

• 11:40Speaker 02

  Right.

• 11:40Speaker 04

  And it's got these red leaves covered in this kind of pink magic fairy dust, which glistens. It's sort of dichroic. The pattern is beautiful and you can just, just, and it's edible. So you just, it's a spinach. So you just put it on the top of the salad and it looks like it was made by Angela.

• 11:55Speaker 02

  Oh.

• 11:56Speaker 04

  Not, not nice.

• 11:57Speaker 02

  Oh, we need some of that.

• 11:58Speaker 03

  Yeah.

• 11:59Speaker 02

  Yeah. And you also, yes, you told us that you make a great Yorkshire pudding. What is your method? Cause it can be hit and miss. People get it wrong. There's a lot of trickiness with it. And I think once you get it, you get it.

• 12:09Speaker 03

  Yeah.

• 12:09Speaker 04

  Yeah. Well, so I, it's been a contention in my household, but I like to cook with a bit of coconut oil, high temperature and all that.

• 12:16Speaker 02

  Uh huh.

• 12:16Speaker 04

  I find it gives a good rise on the Yorkie and um more eggs than you think.

• 12:21Speaker 02

  Uh huh.

• 12:21Speaker 04

  Yeah. So often four, five.

• 12:23Speaker 03

  And do you make your batter the day before?

• 12:25Speaker 04

  I never make my batter the day. I'm never that organised.

• 12:28Speaker 03

  Okay.

• 12:29Speaker 04

  I never. No, I just do it. And then of course, you know, you've got to get the, the fat really, really hot and smoky and, and ready to go. Yeah. And I'm absolutely straight back in. Cause every moment with the, with the oven door open is a, is.

• 12:40Speaker 02

  It's a disaster.

• 12:41Speaker 04

  It's a, yeah, absolutely.

• 12:42Speaker 03

  It's a problem that could happen.

• 12:43Speaker 02

  What, is that a good method, Ange? Is that, would you?

• 12:45Speaker 03

  I think so.

• 12:45Speaker 04

  Could you add to that? Cause I, I.

• 12:47Speaker 03

  I, we always, when we do it at work, we'd make it the night before just because it lets the batter rest. Any sort of batter that rests a bit better. But other than that, it's about hot temperature, hot oil, whatever you're using.

• 12:57Speaker 04

  Yeah.

• 12:57Speaker 03

  And as you say, in and close the door.

• 12:59Speaker 04

  Yeah.

• 12:59Speaker 03

  The worst is you start peeking in and then it's all going to deflate.

• 13:03Speaker 04

  My family are all from Yorkshire. So there's a kind of bit of a kind of, there's a kind of personal reputation.

• 13:09Speaker 03

  You send each other pictures?

• 13:11Speaker 04

  Yeah, I do. Within the family, I have, I've been known to send, I don't normally photograph food ever at all. But I once made a video for my children on how to make Yorkshire pudding.

• 13:21Speaker 03

  Oh, brilliant. I love that. Yeah.

• 13:22Speaker 04

  Arrogantly, but never.

• 13:28Speaker 02

  Other things that we love, you love regionally produced foods from the UK, UK wines, and then produce that haggis and faggots and dumplings, the Shropshire salami. What makes that salami so delicious?

• 13:41Speaker 04

  So, there's a type of Shropshire salami from the, I think it's called the Shropshire Salami Company. And they use venison. So, I mean, I kind of think we should, you know, if anybody's interested in eating meat, not everybody is, but if you are, then we should be making use of, you know, the meats which are available to us for animals that are getting culls all the time in the UK. So, in my view, when these meats are in season, we really should be eating them. And if you don't like the taste of venison, then don't worry, just try the salami because it's unbelievably good.

• 14:12Speaker 03

  I cooked you venison for the first time when you came to Marano. I think it's quite mild. I think people think of venison and pheasant and really gamey, but actually it's really mild. It's very good for you, it's very lean. It's a great meat to have, you know, and I think in season it's available in waitrose.

• 14:28Speaker 04

  Hey.

• 14:28Speaker 03

  Hey, there you go.

• 14:29Speaker 02

  There we go, there's the bloke. What is the season for venison?

• 14:32Speaker 03

  It's normally sort of October time, you know, but we can get it all year round, you know, you can. So, but it's a great meat, you know, if you all want high protein, you know, very great lean meat, venison's the one to have, totally.

• 14:45Speaker 02

  And then with all the great stuff that you grow in your garden, Kevin, what do you like to cook? Is there a favorite thing that you grow and get to cook?

• 14:52Speaker 04

  Oh, that's so hard. I like a crumble.

• 14:55Speaker 02

  Yes.

• 14:56Speaker 04

  And if you grow fruit, you can't not because you've usually got a glut of something. And I really love crumbles and fruit puddings and.

• 15:05Speaker 03

  Everyone loves a crumble.

• 15:06Speaker 02

  You can't not like a crumble.

• 15:08Speaker 04

  Yeah, and if you like crumble, you like custard, and it goes on. And I've thought I might bring some greens because I've got these things called winter greens, which go in all winter and they've been great for sustaining us all winter because you just literally pick them, they're great big green leaves. And you put them in the pan and they wilt down like some spinach with a bit of butter. And they're so good and we've really enjoyed them. But I cooked some in preparation for today. I thought, I'll see if they're still good.

• 15:33Speaker 03

  See if they're up to standard.

• 15:34Speaker 04

  Absolutely. So I picked some the night. Before last and I cooked them and my wife just said, these are horribly bitter.

• 15:40Speaker 02

  Oh no.

• 15:41Speaker 04

  So I like them, but.

• 15:43Speaker 03

  I like bitter greens.

• 15:44Speaker 04

  Yeah, I didn't know whether to bring them or not in my dinner.

• 15:46Speaker 03

  Next time you come.

• 15:47Speaker 04

  Yeah.

• 15:48Speaker 03

  On that note, I'm gonna get you some greens.

• 15:49Speaker 02

  We should book Kevin for whatever's the most seasonally perfect time, like align our paths.

• 15:55Speaker 03

  I wanna try the apricots.

• 15:56Speaker 02

  I wanna try. We should have gone to you.

• 15:59Speaker 04

  But then it starts to get stressful and I'll end up buying the apricots and cheating. And then you'll see the stamp on the back of the apricot and you'll realise that.

• 16:08Speaker 03

  Do you have animals? Do you have chickens or anything?

• 16:10Speaker 04

  No, no, no sheep in the field, yeah, yeah, they're, they're good.

• 16:14Speaker 02

  Yeah, they're good. Should have brought a sheep along today for Ant. I heard that your love of outdoors and your love of farming came from when you spent time in Angela's homeland of Italy.

• 16:25Speaker 04

  Where are you from, Angela?

• 16:26Speaker 03

  Um, we're from near Bologna, a place called Badri, up in the sort of out the hills.

• 16:32Speaker 04

  Oh, oh, no.

• 16:33Speaker 03

  Sort of about an hour from Padramah.

• 16:35Speaker 04

  I was filming there for a series I made about classic cars, which is coming out in the autumn.

• 16:39Speaker 03

  Well, there's a big Ferrari garage there and the big Lamborghini garage as well.

• 16:43Speaker 04

  Yeah, well, we went to visit the other company that you didn't mention.

• 16:45Speaker 03

  Okay, sorry.

• 16:47Speaker 04

  To tell the story of that area of ham and cheese and high quality produce and the engineering of food to be of the optimal quality. Things like balsamic vinegar, you know.

• 16:55Speaker 02

  What were you there for a year for? What were you doing? Was it just a?

• 16:58Speaker 04

  A bit longer, but I, I, I, I went to study Italian and then got a place to study music when I was there and. So I worked on a farm to, you know, make ends meet and in Tuscany, which turned out to be a biodynamic, I didn't know how farms worked. I thought every farm is a biodynamic farm that uses oxen to pull the plough and it was an amazing experience and it's sort of. Um, it sort of introduced me to my relationship with alcohol.

• 17:21Speaker 02

  Oh, really?

• 17:22Speaker 04

  Yeah, well, I mean, making wine.

• 17:24Speaker 02

  Right, making wine, yeah, yeah, okay, yeah. Not, didn't drive you to alcohol, it was the witness in the process, yeah.

• 17:30Speaker 04

  Not in that sense, no, no, it's more about the crafting of it and the, the joy of it, yeah.

• 17:35Speaker 02

  So when you did that, was that what inspired you to do your own gardens at home?

• 17:40Speaker 04

  Yeah, really, very directly, it's the first time, yeah, very directly, because I was eighteen. And um, I think the reason I grow apples is because they're much cheaper and much more reliable. And much less work than grapes. So they say, if you want to make a small fortune out of a vineyard, start with a large fortune. You know, because that's, I think about apples is that you can go on holiday and leave them and you come back and they're still alive. You know, animals are less reliable. Grapes, hugely difficult to grow, I think.

• 18:12Speaker 02

  And you could do the whole bloody thing and then the wines crap.

• 18:15Speaker 04

  Because there are so many bad years.

• 18:16Speaker 02

  Yes, high risk. We've got to start growing stuff, Ange.

• 18:20Speaker 03

  We've got to stop growing.

• 18:21Speaker 04

  Start a winery in your back garden.

• 18:24Speaker 02

  Come on.

• 18:24Speaker 03

  We're not going to start a winery.

• 18:26Speaker 02

  No, I've tried that with Angela before and she's not having it.

• 18:29Speaker 03

  Not a chance.

• 18:29Speaker 02

  I have pitched it Kevin before saying, why don't we do one? Like a good English wine somewhere.

• 18:35Speaker 04

  Come up to Herefordshire and I will take you around.

• 18:37Speaker 03

  We're going to have an English wine today.

• 18:38Speaker 04

  Twelve wineries.

• 18:39Speaker 02

  Yeah.

• 18:40Speaker 04

  Within half an hour.

• 18:40Speaker 02

  Oh, wow.

• 18:43Speaker 02

  Tell us what we have, please, Angela.

• 18:45Speaker 03

  So we've got pork chops with pickled rhubarb and shaved fennel, a recipe by Ed Smith. And what we've done is, first of all, we made the little pickling liquid for the rhubarb. So I used a pestle and mortar to crush the coriander seeds and then toasted them off in the pan with the star anise for about three to four minutes until they start to smell fragrant. Added some white wine vinegar and caster sugar and then heated all that up so the caster sugar melts down. We have our pickling liquid and then we add our rhubarb to it. And this is your rhubarb, by the way.

• 19:14Speaker 04

  Unbelievable.

• 19:15Speaker 03

  Yeah, this is your rhubarb.

• 19:16Speaker 04

  I thought you needed like months to pick.

• 19:17Speaker 03

  No, no, it's very fast pickle. Then while that's pickling, we slice up our fennel. We add salt and orange juice to that, then let that sort of infuse and marinade. And then we make a salt with fennel seeds for the pork chop. So we basically pound some fennel seeds with some sea salt, pound that all together in a mortar and pestle. And then we roast the pork chop in a pan. So you render down the fat a bit first and then colour it up nicely. If you want, you can add butter, but I didn't add any butter. We just added a bit of olive oil and just roasted it in the pan and the natural fat from the pork. And then because of timings, I finished it in the oven, but you can do it all in the pan.

• 19:56Speaker 02

  All in the pan.

• 19:56Speaker 03

  And then you serve it with the, and once you've removed the pork from the pan, then using those same juices, you toss your fennel through there and that sort of seasons and wilts in the pan.

• 20:06Speaker 04

  It tastes very Italian.

• 20:07Speaker 03

  Yes, the fennel and the pork, yeah.

• 20:09Speaker 04

  Fennel, Pinocchio.

• 20:11Speaker 03

  Yeah, exactly.

• 20:12Speaker 02

  Talk to me about why this works so well, because pork and apple, sure, but pork and rhubarb?

• 20:18Speaker 03

  Well, it's pork, it's the fattiness of pork with acidity and the pickling of a rhubarb. And it works with the sweetness of apples, it works with pears. It's just that fattiness cut with the pork, that's how it works well.

• 20:30Speaker 04

  That's really good.

• 20:31Speaker 03

  Yeah.

• 20:32Speaker 02

  Really good. And then, do you know what? People can really, can mess up a pork chop, I feel. What are your top tips, Ange, for anyone that wants to try this at home? How do they not have a sad, dry pork chop?

• 20:45Speaker 03

  Well, I always add a little bit of fat, so I'll either add a little bit of butter to give it a little bit of moistness. And then, and just take it slowly and just check it all the time, you know, just feel brave. Don't take it to as far as you think you need to cook it, because it will continue cooking in the pan. That's the key, you know, so you need to be a bit brave in that sense.

• 21:04Speaker 02

  And it's great with the fennel.

• 21:05Speaker 03

  Thank you.

• 21:06Speaker 04

  And the orange juice.

• 21:09Speaker 03

  Would you like some wine, Kevin?

• 21:11Speaker 04

  Yeah.

• 21:14Speaker 04

  Yeah, please, add another glass, yeah, what is it?

• 21:16Speaker 03

  So, we have a chapel down, Bacchus chapel down.

• 21:20Speaker 04

  It's a British wine.

• 21:22Speaker 03

  British wine, beautiful, crispy citrus, English wine.

• 21:26Speaker 04

  Oh, again, to cut through that fat.

• 21:28Speaker 03

  Yeah, you go, so it will work very well.

• 21:30Speaker 04

  Thank you, lovely. My goodness me, there's greens as well.

• 21:34Speaker 02

  Oh yeah, we need the greens. What greens have we got here, Ange?

• 21:36Speaker 03

  So, we've got kale, basically, blanched and then sorted down with a little bit of olive oil and a touch of garlic. Just to sort of season it.

• 21:43Speaker 04

  This is my ideal working day.

• 21:45Speaker 02

  Oh, this is a fantastic day to be honest.

• 21:47Speaker 04

  I can't imagine getting better, really.

• 21:51Speaker 02

  If you want to try this recipe at home, all the ingredients are available, of course, on waitrose.com/dishrecipes. You will find the recipe on there, you will find the wine pairing, you will find out how to do what Angela has done for us today.

• 22:06Speaker 03

  Perfect.

• 22:09Speaker 02

  Kevin, should we talk about your brand new show that is coming called Kevin MacLeod's Listed Britain, which is you going up and down the country to look at Britain's great buildings and tell their story. And how was it to do that and to delve into the history of these iconic listed buildings?

• 22:26Speaker 04

  It's a bit like when you go on holiday, you know, you go, you think, where should we go today? No, what? Oh, is there a cathedral? Oh, is there a Roman ruin? Oh, is there some really interesting building that we can't get in because it's shut, you know, and it's not open to the public. So in fact, they all were. And we got amazing access to amazing buildings. And we also went to buildings that weren't listed. So for example, yes, cathedrals, Coventry, one of my favourite places in the world, Coventry Cathedral, built in the 1950s, fabulous thing. But we also went to places like redundant power stations. So we went to one in Nottingham, and it's got like eight giant cooling towers.

• 23:05Speaker 04

  All the cooling towers of my childhood, going up and travelling back and forth to Yorkshire in our family car. The route was peppered by these great landmarks on the horizon of Lincolnshire and, you know, East Anglia. And there were these huge collections of cooling towers called cloud factories, which produced these steaming clouds above them and always connected to coal-fired power stations. Well, as we've shut them all, so the cooling towers are redundant. There were 240 in the UK, there's now 37.

• 23:39Speaker 02

  Wow.

• 23:39Speaker 04

  And they're all scheduled for demolition. So the question we were asking is, you know, should we keep one? Just maybe one? Just to have? Because somebody will say one day, why are the none left? Why have they all gone? And actually, around the world, they've been used as music venues, you know, for raves, for art exhibitions, for music performances. And there's one in Venice used as an observation deck for the city, you know, for example. So I kind of think that the problem we have in the UK is there's sometimes a lack of imagination in terms of how we can reinvent. Our industrial heritage, we knocked so much of it over because we think, oh, just regenerate it. Let's create jobs with a new exciting redeveloped future.

• 24:21Speaker 04

  And it was interesting actually throughout the series discovering that that word regeneration and redevelopment is basically often, not often, usually used as a cover for demolishing something and building something that's much more profitable.

• 24:38Speaker 02

  Yeah. Yeah. And what's that one, I can't remember, you might have seen it, I've only seen it on Instagram where it's like a power plant, it's like outside of Barcelona, it's in Spain, and an architect turned it into his house. Have you seen that? And it's like got all the sort of like hanging garden bits inside.

• 24:52Speaker 03

  Oh, right, yeah, yeah.

• 24:53Speaker 02

  And it's like a huge industrial power plant.

• 24:55Speaker 04

  All over Europe, there are these amazing museums and cultural venues. There are two in Germany which are redundant steelworks, one of which is an amazing garden now, the other which is a museum to the history of steelmaking and to the Second World War.

• 25:09Speaker 02

  Now, we have actually some great photos of you on your listed Britain show. They're kind of like holiday photos, but without anyone else.

• 25:19Speaker 04

  Don't spoil lunch.

• 25:20Speaker 02

  Look at these, look at these, they're amazing.

• 25:24Speaker 03

  Wish you were here.

• 25:25Speaker 02

  Are amazing, they really are.

• 25:27Speaker 04

  That was taken in winds of, it was gusting to 50 miles an hour.

• 25:31Speaker 03

  Yeah.

• 25:32Speaker 04

  And they said, we really shouldn't be here because the maximum speed we can be around is just 35.

• 25:36Speaker 02

  Oh.

• 25:36Speaker 04

  Because we're worried that they'll blow over.

• 25:37Speaker 03

  Yeah.

• 25:38Speaker 02

  Oh shit.

• 25:38Speaker 04

  I mean, I just.

• 25:40Speaker 02

  I hope you've got a hard hat on just in case.

• 25:42Speaker 03

  They blow over.

• 25:43Speaker 04

  It would really help, wouldn't it?

• 25:45Speaker 02

  Just in case. Greetings in the pub, nice pubs to stop off on, of course.

• 25:49Speaker 04

  See, their eyes are half open and their smile is half there.

• 25:52Speaker 02

  Love. He's like, let me just drink the pint, please.

• 25:55Speaker 04

  I was trying to buy a third.

• 25:56Speaker 02

  Oh, where's that?

• 25:57Speaker 03

  Yeah.

• 25:58Speaker 04

  That's Coventry Cathedral.

• 25:59Speaker 02

  That's Coventry Cathedral.

• 26:01Speaker 03

  God, it is stunning, isn't it?

• 26:02Speaker 02

  Fabulous.

• 26:02Speaker 04

  With the roof.

• 26:03Speaker 03

  Yeah.

• 26:04Speaker 04

  Designed and engineered by Ovaram.

• 26:05Speaker 03

  Oh, wow.

• 26:06Speaker 02

  Love. This is in a cooling tower?

• 26:09Speaker 04

  Inside the cooling tower.

• 26:10Speaker 02

  Wow.

• 26:11Speaker 04

  Which is the coolest place to be.

• 26:12Speaker 02

  Wow.

• 26:14Speaker 03

  It seems ridiculous that we can't use that for other stuff.

• 26:16Speaker 02

  Yeah.

• 26:16Speaker 03

  It just seems.

• 26:17Speaker 04

  I know.

• 26:18Speaker 02

  Stick all your apples in there.

• 26:19Speaker 03

  Yeah.

• 26:20Speaker 02

  Apple storage.

• 26:21Speaker 03

  Yeah.

• 26:22Speaker 02

  There we go.

• 26:23Speaker 04

  Somebody I spoke to said they make great data centres.

• 26:26Speaker 03

  Oh, okay.

• 26:27Speaker 04

  For a data centre, you need loads of water.

• 26:29Speaker 03

  Yeah.

• 26:30Speaker 04

  Got that because there's a river next door.

• 26:31Speaker 02

  Yeah.

• 26:31Speaker 04

  You need loads of power. Oh, it's a power station. And you need to cool the equipment.

• 26:36Speaker 03

  Yeah.

• 26:36Speaker 04

  So you build it in the cooling tower and then it would draw the.

• 26:40Speaker 02

  Yeah.

• 26:40Speaker 04

  And that's exactly what it's designed to do.

• 26:42Speaker 02

  Get it done.

• 26:43Speaker 03

  Get it. We're back here, Kevin.

• 26:45Speaker 02

  Well, you can see Kevin MacLeod's listed Britain right now. You can get it on More4 whenever you like. We've got to talk about grand designs, please.

• 26:54Speaker 04

  Oh, do we?

• 26:55Speaker 02

  We do, we do, we do.

• 26:57Speaker 04

  I was going to talk more about the pork.

• 26:59Speaker 02

  We do, please. Because it started back in 1999. And that's also the year that you, Angela, I'm writing, started working with Gordon.

• 27:09Speaker 03

  Yep.

• 27:10Speaker 02

  And I was thinking quite a lot of parallels between cooking and architecture.

• 27:13Speaker 03

  Yeah.

• 27:14Speaker 02

  And construction.

• 27:15Speaker 03

  Construction, yeah.

• 27:16Speaker 02

  Yeah, well, Kevin's always like, you know, simplicity is key.

• 27:19Speaker 03

  Definitely.

• 27:19Speaker 02

  Your very simplicity is key.

• 27:21Speaker 03

  Yeah, don't overcomplicate it.

• 27:22Speaker 02

  Don't overcomplicate it, yeah.

• 27:24Speaker 03

  Less is more, all of that.

• 27:25Speaker 04

  In an architecture, we start with the bones, in food you end with the bones.

• 27:28Speaker 03

  Yeah, exactly.

• 27:29Speaker 02

  There we go, exactly. What are your memories of it starting out? Because obviously now a staple, obviously, but take us back to 1999. What were your memories of it all kicking off?

• 27:43Speaker 04

  Would it work? Would we get a recommission?

• 27:46Speaker 03

  Yeah.

• 27:47Speaker 04

  Would it be just one to bear and his dog?

• 27:49Speaker 03

  Hmm.

• 27:49Speaker 04

  Um, surely we'd run out of projects?

• 27:54Speaker 04

  Lots of thoughts like that. I mean, excuse me, I'm now eating the kale.

• 27:57Speaker 02

  Sorry.

• 27:58Speaker 03

  That's all right, it can help.

• 27:59Speaker 02

  That's the issue with the dish, don't it?

• 28:00Speaker 03

  Yeah.

• 28:01Speaker 04

  It's a delicious dish.

• 28:04Speaker 02

  It is a delicious dish.

• 28:05Speaker 04

  Angela, really amazing. I mean, it's lovely to eat great food.

• 28:09Speaker 03

  Thank you.

• 28:10Speaker 04

  People often ask me what my favourite project is.

• 28:12Speaker 03

  Oh, yeah, of course.

• 28:13Speaker 04

  And actually, the projects are great. The quality of the projects is usually determined by the quality of the pub.

• 28:20Speaker 03

  Yeah.

• 28:22Speaker 03

  You're there.

• 28:23Speaker 04

  Exactly, and and it's the people, it's always the people, it's all, you know, the people.

• 28:30Speaker 04

  We work with them now about eight or ten camera guys and you just know them all. We're just a big family. And and that's magical. And you know, all the rest is excitement. And what you see is this crafted thing. But in fact, what drives it is that is the team, is the people behind it. Yeah.

• 28:47Speaker 02

  What do you think, Angela, as someone that's spent a lifetime in kitchens?

• 28:51Speaker 03

  Mm hmm.

• 28:51Speaker 02

  Is the key to good kitchen design? What is your like, this makes sense?

• 28:57Speaker 03

  It's got to flow. Well, in that sense, it's got to make it. You don't ever want to be walking off too far to get anything.

• 29:03Speaker 02

  Mm hmm, yeah.

• 29:04Speaker 03

  Because you're standing there, so you want your knives there, you want to open a drawer, the things you need are in that drawer. Kitchens are too big generally.

• 29:11Speaker 02

  Yeah.

• 29:11Speaker 03

  People make kitchens far too big and have too much equipment. Because you really basically need a good set of knives and maybe one sort of magy mix. Other than that, you really don't need much else.

• 29:21Speaker 02

  Mm hmm.

• 29:21Speaker 03

  That's my theory.

• 29:22Speaker 02

  Me sent me something because we're gonna do our house and we're gonna do stuff and we watch grand designs and then we do get grand ideas. And then we can never settle on an idea because we're just seeing too much.

• 29:32Speaker 04

  Have you considered a media room?

• 29:38Speaker 02

  Yeah, like we do things like, you know, we we sort of lose track of what we want because we get so excited by stuff that we see. But he sent me something the other day, which was like the flow of a kitchen.

• 29:47Speaker 03

  Yeah.

• 29:47Speaker 02

  So he was like, you should have the fridge, the sink.

• 29:50Speaker 04

  Yeah.

• 29:50Speaker 02

  The chopping, the bin. And he was like, so when you're cooking, oh, like the hob. And then he sent me that and I was like, oh, yeah, you really need to work out the the flow of it. So you're not taking it and walking there.

• 30:02Speaker 03

  Yeah, too much, yeah.

• 30:03Speaker 04

  I I think in in larger households.

• 30:05Speaker 03

  Mm.

• 30:06Speaker 04

  The the best kitchen design is the galley.

• 30:09Speaker 02

  Yes.

• 30:09Speaker 04

  Because only one person's allowed in.

• 30:10Speaker 03

  Yeah, yeah, yeah, that's true.

• 30:12Speaker 04

  Close to everything and you just have a rule, don't you? Literally, there's sort of an invisible gate at the end of the galley. No one's allowed it. The only thing you've then got to do is to provide a fridge and a toaster somewhere else.

• 30:23Speaker 02

  Yes.

• 30:26Speaker 02

  I love some of the things that we have sort of gotten to know and love on Grand Designs. And people like to play sort of Grand Designs bingo.

• 30:33Speaker 03

  Oh, yeah, yeah, yeah.

• 30:34Speaker 02

  Like the things that will happen, like, you know, the windows arrive and they don't fit, or someone gets pregnant. I love those things.

• 30:41Speaker 04

  They're not related, those two things.

• 30:42Speaker 02

  No, not related.

• 30:45Speaker 04

  There's no historical correlation for that.

• 30:48Speaker 02

  No, there's no correlation, no correlation. The windows not fitting is a common thread.

• 30:53Speaker 03

  Yeah.

• 30:53Speaker 04

  Yeah.

• 30:53Speaker 02

  What the hell's everyone doing, Kevin?

• 30:55Speaker 03

  Who's not measuring it?

• 30:56Speaker 04

  Blame the toughening process.

• 30:57Speaker 02

  The toughening process. So like the house is like...

• 31:00Speaker 04

  Do you really wanna know?

• 31:01Speaker 02

  Yeah, I really wanna know.

• 31:03Speaker 04

  It's a little bit like Andrew talking about, you know, how to tenderize the meat and not overcook it.

• 31:07Speaker 03

  Yeah.

• 31:08Speaker 04

  Glass, once it's toughened, it's got a tension in it and it can't be cut. If you try and cut it, it'll shatter into a million little pieces like a car windscreen. But it's safe. That's what makes toughened safety glass, right?

• 31:20Speaker 03

  Yeah.

• 31:20Speaker 04

  Most big windows are toughened for safety reasons, regs. So they're cut before they're toughened, but in the heating and the cooling of toughening, the glass distorts very slightly. Can be just a few millimeters, but then it doesn't fit the frame. So you have to make the whole bloody thing again. That's why, actually.

• 31:38Speaker 02

  Oh, my God. A nightmare for those people, but great TV.

• 31:41Speaker 04

  Do you know what I love?

• 31:43Speaker 02

  Great TV when it happens. You're like, mm. Is there anything that you would say, because you're right, because things can go out of fashion and then you've, you know, spent a fortune having your kitchen done or your living room done and then by the time it's delivered and installed, everyone's got it or whatever. Is there anything that you should say, actually, these are good sort of rules to live by when you're about to start a renovation?

• 32:08Speaker 04

  I could have thought of an answer to this a few years ago, but I now think that the internet is, and social media, is so full of this stuff and it's happening on such a fast cycle that anything that's fashionable right now will be out of fashion at tea time. And it's, it's happening so fast, it doesn't matter anymore. Everything's up for grabs. And the only thing I'd say is if you, if you wanna do a kind of, you know... Tim Burton Gothic kind of super cool kind of Jack Skellington thing in your house. Then go for it. I mean, like really go for it. I mean, the most interesting homes are always the autobiographical ones and the ones that really seem to speak to you of people and their objects and their collections and the stuff they love.

• 32:52Speaker 04

  And the worst homes are those that just look like a catalogue.

• 32:55Speaker 02

  Yeah.

• 32:56Speaker 04

  Yeah, do you know what I mean? From a retailer, you think, well, what's the point of doing that then? Because where are you in all of this?

• 33:00Speaker 02

  Yeah.

• 33:01Speaker 04

  Yeah, the the best homes are always.

• 33:03Speaker 02

  Yeah.

• 33:03Speaker 04

  Idiosyncratic ones.

• 33:04Speaker 02

  And that lived in and, you know.

• 33:05Speaker 04

  Yeah, yeah, yeah. And done with commitment and passion. And then I think it'll last probably.

• 33:14Speaker 03

  So we're gonna have your apples.

• 33:16Speaker 04

  Oh, wow, wow, wow. This is a bit of a, I mean, the pickle rhubarb is one thing, right?

• 33:21Speaker 03

  No, I think the apples are good. I think the pastry, I'd eat the edge of the pastry, but the pastry's a little bit probably underneath. It's the, you two and you're gluten free and everything.

• 33:29Speaker 02

  Oh, yeah.

• 33:30Speaker 04

  Oh, I'm so sorry.

• 33:31Speaker 03

  What can I say? It's all right.

• 33:33Speaker 02

  Sorry, Anne.

• 33:34Speaker 03

  I blame you two, not me.

• 33:38Speaker 02

  Yeah, thank you, Anne. Thank you. Well, we're used to it, you know. It was probably you that's gonna suffer the most.

• 33:42Speaker 03

  No, no, no, it's fine. I think it just needs a little bit more cooking.

• 33:45Speaker 02

  I love these little apples.

• 33:48Speaker 04

  Well, can you just tell me what you did here? Because I wanna go home and.

• 33:51Speaker 02

  And do this, yeah.

• 33:52Speaker 03

  No, just, um, it is, it's vegan puff pastry. So, uh, so you, um, roll it out. Well, you don't roll it out. It's pre-bought rolled out.

• 34:00Speaker 02

  Mm-hmm.

• 34:00Speaker 03

  Cricket. I crimp the edges so you have a little bit of an edge. And then I literally just toss the apples in a tiny bit of lemon juice. And then covered all the puff pastry in a hot oven, probably not, you know, hot oven and literally then turn it down. And then a little bit of sugar on top. And then I use some of the dairy free butter as well. So a little bit of dairy food.

• 34:20Speaker 04

  It's all great. It's beautiful.

• 34:22Speaker 03

  There you go. And and your apples, Kevin?

• 34:25Speaker 02

  Those apples are so good. This is a dish first that we're cooking with produce that a guest has brought.

• 34:30Speaker 04

  Oh, really?

• 34:31Speaker 03

  So good, yeah.

• 34:35Speaker 02

  Shall we do Kevin's fast food quiz?

• 34:36Speaker 03

  Shall we?

• 34:37Speaker 04

  Oh god, what's that?

• 34:38Speaker 02

  Kevin, it is time...

• 34:41Speaker 02

  Kevin, it is time for your fast food quiz. It's a quickfire round. We give you a category, you tell us your favourite way to eat the following. Okay. Kevin MacLeod, your favourite way to eat eggs?

• 34:54Speaker 04

  Toast.

• 34:55Speaker 03

  What's your favourite sandwich, Philin?

• 34:58Speaker 04

  Banana.

• 34:59Speaker 02

  What is your favourite form of potato?

• 35:02Speaker 04

  Roast.

• 35:03Speaker 03

  Favourite herb?

• 35:05Speaker 04

  Ooh, hard, but I'd say rosemary.

• 35:07Speaker 03

  What's your favourite bean?

• 35:08Speaker 04

  Bean. Big, farther ones.

• 35:11Speaker 03

  Okay, lovely, yeah.

• 35:13Speaker 02

  What is the best crisp?

• 35:15Speaker 04

  Oh, I'd like a flame grilled steak.

• 35:20Speaker 03

  What's your favourite kitchen utensil?

• 35:23Speaker 04

  Oh, at the moment, my latest acquisition from the supermarket, which is tongs.

• 35:27Speaker 03

  Tongs, love a tong.

• 35:30Speaker 02

  Kevin MacLeod, a big one for you. Best variety of apple?

• 35:33Speaker 04

  Oh, you can't!

• 35:38Speaker 04

  All right. So, apples are given names. Often after the people that breed them. Some are given names that reflect their fecundity, the fact that they produce a lot of fruit. So my two favourites on that basis would be Slack McGirdle.

• 35:55Speaker 02

  Excuse me?

• 35:56Speaker 04

  And another one called Village Bike.

• 35:58Speaker 02

  Oh!

• 36:02Speaker 04

  I cannot find it. It's a West of England variety, I think, and I can't find it. I'm hoping, just for the novelty value...

• 36:11Speaker 03

  Yeah, someone, anyone who knows about Village Bike or Slack McGirdle.

• 36:15Speaker 02

  Get to it, please.

• 36:17Speaker 03

  Get it, tap and dip, please.

• 36:18Speaker 02

  Please, please.

• 36:19Speaker 03

  Love that.

• 36:20Speaker 02

  Shall we end it on that? We don't get any better than Slack McGirdle.

• 36:28Speaker 02

  Kevin MacLeod, we come to the end of the show question. For your chance to win this goodie bag, all you've got to do is help us with the promotion of our show. We would love you to use your impeccable powers of narration to help tell the story of today's build, which is your meal. We have a script, we have safety, we have hard hats, we have high vis. Are you up for it?

• 36:53Speaker 04

  I'm always up for a hard hat.

• 36:56Speaker 04

  I've just one for each of us.

• 36:57Speaker 02

  Yes, please.

• 36:59Speaker 04

  How often do you wear them?

• 37:01Speaker 02

  For a while, actually. High vis on, Ange. Hard hat on. Kevin, are you ready to tell the story of our day of construction here at Dish?

• 37:10Speaker 04

  Final piece to camera.

• 37:11Speaker 02

  Yes, final piece to camera, please.

• 37:13Speaker 04

  When I first met Nick and Angela, the project they were embarking on seemed incredibly optimistic. Pork chops with pickled rhubarb and shaved fennel. But what was once a raw slab of meat has since become something quite enchanting. There's a foundation of flavours here now. A beautifully rendered pork chop, partially covered in a bold and bright rhubarb cladding. And then you have the understated shards of fennel, which draws the eye from a distance. So what Angela has done fit into the landscape stunningly well. The landscape, of course, being a plate. But it wasn't always easy peeling. There was dismay over the build's future, only this morning.

• 37:55Speaker 03

  So are we done now? Can I take this nonsense off?

• 37:57Speaker 04

  The project had also taken its toll on Nick.

• 38:00Speaker 03

  It's gonna be fine.

• 38:03Speaker 04

  But they needn't have been troubled. It's a remarkable testament to Angela's passion and ingenuity. Something really magical has come from these ingredients, delivered amazingly, under budget and on time.

• 38:19Speaker 02

  Yes, Kevin!

• 38:21Speaker 04

  Good.

• 38:22Speaker 03

  Goodie bag!

• 38:23Speaker 02

  Kevin, the goodie bag is yours.

• 38:25Speaker 04

  Thank you so much. I feel like suddenly I was in an episode of The Archers.

• 38:31Speaker 02

  Oh, thank you, Kevin.

• 38:33Speaker 03

  Thank you, Kevin.

• 38:34Speaker 02

  Kevin, thank you so much for coming to see us.

• 38:36Speaker 04

  Thank you, thank you.

• 38:37Speaker 02

  That was so great to chat.

• 38:38Speaker 04

  I loved it. Thank you so much.

• 38:39Speaker 02

  And thanks for bringing our rhubarb and our apples as well.

• 38:42Speaker 03

  Yeah, everything. It's brilliant. Can't wait for the show.

• 38:45Speaker 02

  Yeah. Round of applause for Kevin.

• 38:47Speaker 04

  God bless you.

• 38:48Speaker 02

  Everybody.

• 38:48Speaker 04

  Thank you.

• 38:49Speaker 03

  Thank you, Kevin.

• 38:54Speaker 02

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

• 39:01Speaker 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.

• 39:10Speaker 02

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

• 39:16Speaker 03

  Dish from Waitrose is a Cold Glass production.

• 39:19Speaker 05

  Waitrose, the home of food lovers.