Tom Holland returns! Part 1 featuring smokey skewers and... pigs in blankets

The Odyssey star joins us for a skewer voyage. We’re delighted to host Tom Holland once again. His appearance on our Christmas 2024 special is written in Dish lore, so we jumped at the chance for a reunion ahead of a huge summer for the British actor. And that time came after England’s early morning World Cup victory over Mexico. Guess who of our trio stayed up for it? Released a few weeks apart, Tom is in two global blockbusters certain to dominate cinema screens. First up is The Odyssey, as part of an all-star cast including Matt Damon, Anne Hathaway, Lupita Nyong’o, Zendaya and Robert Pattinson. The film, directed by Christopher Nolan, delivers the Homer epic at scale, shooting on IMAX cameras in locations across the world. The Odyssey is out now, ahead of Tom’s second summer film, Spider-Man: Brand New Day: and that’s the focus of Part 2 of our chat, released next week on 29 July. We love Tom Holland, the summer edition, and our free-flowing conversation moves from filming with Lionel Messi, to meme-worthy red carpet poses, and an inside perspective on the challenge of Hot Ones. Alongside a menu of summery skewers and salads, Angela’s sights are set on pigs in blankets redemption, after burning them for Tom when they last met. Can our super chef deliver a perfectly cooked, sticky starter? Stay tuned to find out... The pigs are the warm-up ahead of padrón pepper and halloumi skewers using the Ottolenghi sweet & smokey seasoning. It’s served with an asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing, a recipe by Ellie Curshen. For this meal, the Waitrose wine experts have suggested a pairing of Isula Mea Syrah-Sciaccarellu Rosé IGP Ile de Beauté. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing was created for Waitrose by @ellypear. 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 0:00 Welcome & today’s returning guest! 03:27 Bin Day Soup returns! 05:36 Tom Holland is back! 06:21 Shandy cheers & World Cup de-brief 07:15 Catching up & bad hair days 09:36 Those pigs in blankets… 10:28 The lamb’s lettuce love continues! 11:35 How’s press life? 12:40 A 19-month roundup! 14:23 From Lionel Messi to pigs in blankets redemption! 19:38 A new chapter in Tom’s 30s 22:35 Tom loves a barbecue! 24:37 Stunts & barbecues! 28:20 Skewers & salad are served! 32:45 Wine pairing 33:10 Hot Ones is hardcore! 35:29 Hours before Odyssey premiere! 36:40 Premiere pose? 37:29 Meeting Christopher Nolan 39:43 Making an epic! 40:30 Shooting on IMAX 43:44 ‘Most likely to’ Odyssey cast 46:17 Still to come… Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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• 0:51Speaker 02

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

• 1:03Speaker 02

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

• 1:08Speaker 03

  And I'm Angela Hartnett.

• 1:09Speaker 02

  That's right, Angela Hartnett.

• 1:10Speaker 03

  Hello, Nicholas Grimshaw.

• 1:11Speaker 02

  How are you?

• 1:12Speaker 03

  I'm very well, thanks, and yourself?

• 1:13Speaker 02

  I'm good, yeah, I'm all right, yeah. I am excited about our guest today.

• 1:18Speaker 03

  Very excited.

• 1:19Speaker 02

  We have for you today the return of Tom Holland.

• 1:23Speaker 03

  Our first returner.

• 1:24Speaker 02

  Well, I thought that. We have had Makita Oliver twice.

• 1:28Speaker 03

  Yeah, but she was with two different people. I feel they were two different sets, whereas I think Tom is solo.

• 1:33Speaker 02

  Well, Makita came on with her mum.

• 1:35Speaker 03

  Yeah.

• 1:35Speaker 02

  And then she came on about their podcast. And then she came on with Lily Allen when they had their podcast. So you're right, maybe Tom is our one true returner. Much like Asidius from The Odyssey. He has returned home after many years away.

• 1:49Speaker 03

  And that's what he's here to talk about.

• 1:50Speaker 02

  And that's what he's here to promote.

• 1:51Speaker 03

  That's Spider-Man.

• 1:52Speaker 02

  So we had a really good time with him last time. We spoke, obviously, about everything he was up to. We spoke about his love of lamb's lettuce, which was quite a niche response when we say like, what do you miss when you're not in the UK?

• 2:03Speaker 03

  Yeah, it's not like you said, fish and chips or boffers or something.

• 2:07Speaker 02

  Yeah, lamb's lettuce.

• 2:08Speaker 03

  But he came from, he's from a... Good foodie background.

• 2:10Speaker 02

  Yeah.

• 2:11Speaker 03

  He talks about his brother Sam's a cook, his mum cooks well, his granny, they all, you know.

• 2:15Speaker 02

  Yeah, they all do it.

• 2:16Speaker 03

  I can understand, I see that.

• 2:17Speaker 02

  Um, also that episode, a famous episode now, or infamous episode, is because it was the one where you burnt the pigs in blankets. It was Christmas.

• 2:29Speaker 03

  It was Christmas, yeah.

• 2:30Speaker 02

  Will you be readdressing pigs in blankets today? Obviously, we know you don't, Angela can do a pigs in blanket, it was just, you forgot.

• 2:36Speaker 03

  Yeah, I forgot them.

• 2:36Speaker 02

  So it's not like today you're like stressed about making pigs in blankets.

• 2:39Speaker 03

  I just need to redeem myself.

• 2:41Speaker 02

  Yeah. Are you gonna do them today? Do they work in the summer?

• 2:44Speaker 03

  I mean, I suppose we're doing a barbecue sort of thing. He loves barbecue, Tom, so we've got skewers going on and stuff. So it sort of could work, yeah.

• 2:50Speaker 02

  Yeah.

• 2:51Speaker 03

  I think probably because Tom may bring it up. And I think when I've met his brother Sam, he's brought it up. So.

• 2:55Speaker 02

  Oh, no.

• 2:56Speaker 03

  I feel they've already, obviously chatted around it, the Holland household about.

• 2:59Speaker 02

  Oh, no.

• 3:00Speaker 03

  How that chef screwed up the, you know.

• 3:02Speaker 02

  So Sam would have.

• 3:02Speaker 03

  They were probably there on Christmas Day going, it's so easy, how did she screw it up?

• 3:05Speaker 02

  Oh, my God. So you reckon you probably were? Oh, my God, I bet you were. A topic of discussion at the Holland Christmas dinner table.

• 3:13Speaker 03

  I remember doing something in India years ago, I was cooking out there, and they do this, I can't, I don't know the name of it, but basically it's a batter, and you pipe it into hot fat, and then you soak this like a doughnut batter, and once it's cooked into a sugar syrup, you know, it's a treat. And I was messing around in the batter doing silly shapes. And the chef there went up to the owner saying, I mean, a Michelin star chef, look how rubbish she is.

• 3:36Speaker 02

  Look how rubbish she is.

• 3:39Speaker 03

  So, you know.

• 3:39Speaker 02

  So you've been talked about in India, the Holland households, they're all slugging off.

• 3:44Speaker 03

  They're all there.

• 3:45Speaker 02

  Um, well, Tommy's back, so we thought we could maybe do a pig in a blanket.

• 3:49Speaker 03

  Yeah, we'll start off with that.

• 3:50Speaker 02

  Um, he's gonna be here talking about the new Spider-Man film, like you said, and also the Odyssey, which is this new Christopher Nolan epic.

• 3:58Speaker 03

  IMAX worthy.

• 3:59Speaker 02

  Which is, yeah, incredible. Yeah, and he shot it all on IMAX. It's nuts. So we're gonna talk about that. And we're actually gonna do, for the first time ever, two episodes.

• 4:08Speaker 03

  Yes, I know.

• 4:09Speaker 02

  So we're gonna do like a part one and a part two, don't you think? Like make a bit of a special of it?

• 4:13Speaker 03

  Yeah, it'd be brilliant. I'm looking forward to it.

• 4:15Speaker 02

  Well, before we get into part one of Tom Holland, you may well have remember Angela that we got a email from Marie who said she uses her leftovers to make bin day soup, is the title.

• 4:27Speaker 03

  I remember that.

• 4:28Speaker 02

  Nice idea, awful name. We asked our audience to tell us some of the dishes that are unique to their own family, and you guys have not let us down. Julia mentioned that she has her mum's crappy pasta. It's what they call it crappy pasta. So it's spaghetti, grated cheese or cream cheese and tomato ketchup.

• 4:50Speaker 03

  I mean, I have to say, that does sound disgusting.

• 4:52Speaker 02

  That title does work.

• 4:53Speaker 03

  That title does work.

• 4:55Speaker 02

  That does work. Fran said her family have fallout dinner when there's nothing else to eat in the house.

• 5:01Speaker 03

  Okay.

• 5:02Speaker 02

  Lucy has something that she likes to call the Holy Trinity, which is jacket potato with tuna mayo, cheese and beans, known as the Holy Trin.

• 5:09Speaker 03

  I like that.

• 5:09Speaker 02

  I like the Holy Trin. I'd be up for the Holy Trin. Emily says we're an Anglo-French family and we have bibimbap, which is the Korean dish bibimbap in honour of our footballing hero, Kylian Mbappe. Love that.

• 5:24Speaker 03

  Love that.

• 5:26Speaker 02

  We also had on Instagram, bottom of the fridge soup, Monday pie, mega mix soup.

• 5:31Speaker 03

  That makes sense.

• 5:31Speaker 02

  Death rice. These all sound like bands I play.

• 5:33Speaker 03

  I'm not sure death rice is really the thing to talk about. Kitchen sink soup, that's as bad as binde soup.

• 5:41Speaker 02

  Freezer tapas, freezer roulette.

• 5:43Speaker 03

  I can get that, yeah.

• 5:43Speaker 02

  Compost crumble in session with Lauren Laverne.

• 5:45Speaker 03

  Dog end, yeah.

• 5:47Speaker 02

  Dog end pasta.

• 5:48Speaker 03

  Dog end pasta, I mean, yeah, I'm not sure all of those.

• 5:50Speaker 02

  Yeah, I like the sound of death rice.

• 5:52Speaker 03

  Yeah.

• 5:53Speaker 02

  Who've you seen tonight, death rice?

• 5:54Speaker 03

  Yeah, they all sound like bands.

• 5:56Speaker 02

  Finally, Marie on Instagram says she has a thing called cream of Dana, which is named after Dana's 1973 Eurovision entry, All Kinds of Everything. So I presume that's all kinds of everything.

• 6:09Speaker 03

  Everything in the soup.

• 6:10Speaker 02

  With, in a soup, cream of Dana.

• 6:12Speaker 03

  Cream of Dana.

• 6:13Speaker 02

  I like that, well, whatever it is, cream of Dana. This is probably the most responses we've ever had about anything, which I really liked, I really liked. If you do want to get in touch with us, [email protected]. Shall we get our guest, Tom Holland?

• 6:29Speaker 03

  Yes.

• 6:30Speaker 02

  Let's do it.

• 6:35Speaker 02

  Hi Tom.

• 6:37Speaker 03

  Hi Tom.

• 6:37Speaker 02

  How are you?

• 6:38Speaker 03

  Good to see you. Thank you for having me back.

• 6:40Speaker 02

  Oh my god, thanks for calling back.

• 6:42Speaker 04

  Lovely to see you. I brought you some shandies.

• 6:43Speaker 02

  Oh my god, yes.

• 6:45Speaker 04

  Hello everyone. Thanks for having me back.

• 6:48Speaker 02

  Hi Tom.

• 6:48Speaker 04

  I was told not to stand by the bin.

• 6:49Speaker 02

  No, not by the bin.

• 6:50Speaker 04

  Not by the bin.

• 6:51Speaker 02

  We should move the bin, guys.

• 6:53Speaker 04

  Maybe that is what you should do. How are you? Nice to see you.

• 6:55Speaker 03

  Good to see you.

• 6:56Speaker 04

  Thanks for having me back.

• 6:57Speaker 02

  My god, thanks for coming back.

• 6:58Speaker 04

  Yeah, my pleasure. Yeah, well, thank you, yeah.

• 7:00Speaker 03

  You're going global superstar.

• 7:03Speaker 04

  Yeah, we've been double busy the last few weeks, yeah. But it's been great, actually. It's been really fun. I haven't eaten anything today.

• 7:10Speaker 03

  Right, let's get your sat down.

• 7:11Speaker 02

  Yeah, come on, I'm gonna get you guys a drink. Do you want a shandy?

• 7:13Speaker 04

  I'd love a shandy.

• 7:15Speaker 02

  Beer o' shandy, let's do it.

• 7:17Speaker 03

  Did you stay up last night to watch the football, Tom?

• 7:19Speaker 04

  I did not last night. I'm trying to get as much sleep as I can.

• 7:23Speaker 02

  Did you stay up and watch it, Ange?

• 7:24Speaker 03

  I did, yes.

• 7:25Speaker 02

  Did you?

• 7:26Speaker 03

  Went to the local pub, went to Cibris.

• 7:28Speaker 04

  No, you did not.

• 7:29Speaker 03

  It was comical.

• 7:29Speaker 02

  What, you were at the pub at two last night and you've come in and made 85 different courses?

• 7:34Speaker 04

  Yeah, well, now, how are you feeling today?

• 7:35Speaker 03

  I'm feeling okay because I've been working really hard all week. And then I had friends around Saturday night, so I felt a bit jaded Sunday.

• 7:43Speaker 02

  Not jaded.

• 7:44Speaker 03

  Then went to the F1 because I was working there, came back, and then had a power sleep of about five hours. So I went to sleep at like 7.30 and then woke up at 11.30.

• 7:54Speaker 02

  Wow.

• 7:55Speaker 03

  And then I actually feel okay.

• 7:56Speaker 04

  I really thought I was gonna come here as the hardest working person in the room.

• 8:00Speaker 03

  I think you do. You do.

• 8:02Speaker 02

  Tom.

• 8:02Speaker 04

  Absolutely.

• 8:08Speaker 02

  Time to welcome back one of our favourite guests back. A big round of applause, please, for the one, the only Tom Hallam.

• 8:16Speaker 04

  Yes, thank you for having me back.

• 8:19Speaker 03

  Hi Tom.

• 8:20Speaker 04

  Hi.

• 8:20Speaker 02

  I feel like you were on about six weeks ago.

• 8:23Speaker 04

  Mm.

• 8:24Speaker 02

  But it was 19 months ago.

• 8:26Speaker 04

  It was 19 months ago?

• 8:28Speaker 02

  December 2024.

• 8:31Speaker 04

  Oh, wow. We've been busy, busy.

• 8:33Speaker 03

  It does not feel that long ago.

• 8:35Speaker 04

  But at the same time, a lifetime.

• 8:37Speaker 02

  Yes.

• 8:37Speaker 04

  Yeah. It's funny, in your dressing room, you've got those lovely pictures up of everyone that's there.

• 8:42Speaker 02

  Yeah.

• 8:42Speaker 04

  And I have really, really short hair.

• 8:44Speaker 02

  Right.

• 8:45Speaker 03

  Right.

• 8:45Speaker 04

  And I remember, I think I must have just finished my play.

• 8:48Speaker 02

  Yes, yes, yes, yes.

• 8:50Speaker 04

  And I'm in that really annoying, like midpoint where my hair is neither long nor short.

• 8:54Speaker 02

  Right, yeah.

• 8:55Speaker 04

  But yeah, I'm glad to be back.

• 8:56Speaker 02

  Glad to be back. Thank you for coming. Have you had to endure many terrible haircuts due to film?

• 9:01Speaker 04

  Oh, yeah. I did, um, I did this really cool little film with Benedict Cumberbatch called The Current War. And my kind of rule of thumb when I'm not shooting is to just grow my hair as long as possible so that when we come to creating the character, the director has as much choice as possible.

• 9:17Speaker 02

  Options.

• 9:17Speaker 04

  That's kind of my rule.

• 9:19Speaker 02

  Yeah.

• 9:19Speaker 03

  Yeah.

• 9:20Speaker 04

  And I'd grown my hair really long. We were doing this period drama. He loved how long my hair was and I had this like, these like three kind of curls and then this humongous swoop across the front. But at the same time as making that movie, I was shooting The Avengers. And I, but I started the smaller movie first and I was really passionate about the smaller movie. So when I flew to Atlanta, it was the craziest summer. I would work Monday, Tuesday, Wednesday in London. I would fly Thursday to Atlanta. I'd shoot Friday, Saturday and then fly back Sunday. And I did that all summer.

• 9:55Speaker 02

  That is.

• 9:55Speaker 04

  It was nuts.

• 9:56Speaker 02

  That is ridiculous.

• 9:57Speaker 04

  But I couldn't cut my hair. So if you go back and watch Avengers, I have the most ridiculous haircut.

• 10:02Speaker 02

  Everyone's like, what's going on there?

• 10:04Speaker 04

  It looks more like Prince Charming's hair from Shrek. It is horrendous. It does not work.

• 10:10Speaker 02

  So I always think, you always see like those pictures, I always think are quite cruel of like an actor that's quite clearly got a mad moustache for a role or mad haircut. And like, you know, newspapers will be like, look at the state of such a body. I'm like, obviously that's the right.

• 10:24Speaker 04

  Yeah, absolutely.

• 10:26Speaker 02

  Like that. Yeah. Anyway, there's so much to talk about. I think the last time you were on, um, we spoke, it was Christmas.

• 10:33Speaker 04

  It was. It was our Christmas episode.

• 10:34Speaker 02

  So we had the whole, the.

• 10:37Speaker 04

  Oh, I was not going to bring that up.

• 10:39Speaker 03

  You'd be the only one who hasn't brought it up today, Tom, honestly.

• 10:42Speaker 02

  It has been mentioned because guests come on and they're like, oh, has anything ever gone wrong? And we're like. Tom Holland's Pigs in Blankets.

• 10:51Speaker 03

  Our biggest episode.

• 10:53Speaker 02

  Our biggest episode today.

• 10:54Speaker 04

  Is that your biggest episode?

• 10:55Speaker 03

  It was our biggest episode.

• 10:56Speaker 04

  Let's go.

• 10:56Speaker 03

  Where I screw up the sausages.

• 10:58Speaker 04

  Well, maybe that's why it was the biggest episode, because they saw you're human.

• 11:01Speaker 03

  Oh, Tom, Tom.

• 11:02Speaker 02

  That's probably why.

• 11:03Speaker 03

  The charm, the charm.

• 11:05Speaker 02

  I can relate to her now.

• 11:07Speaker 03

  Oh, they're looking good.

• 11:08Speaker 02

  Yeah, they're looking good, not burnt.

• 11:10Speaker 03

  Not burnt, no.

• 11:11Speaker 02

  Not burnt. I'd love it to happen again.

• 11:13Speaker 04

  It would be brilliant if you really should, just for the content, burn the shit out of them.

• 11:18Speaker 02

  Yeah, worse.

• 11:19Speaker 04

  Yeah.

• 11:19Speaker 02

  But that was one thing that we spoke about, one thing that the team haven't shut up about in the dish office was something that you said you missed when you were in America, which was lamb's lettuce.

• 11:29Speaker 04

  Yes.

• 11:30Speaker 02

  And everyone was...

• 11:31Speaker 04

  You love lamb's lettuce.

• 11:32Speaker 02

  Tom, producer Tom in particular, has not shut up about Tom Holland liking lamb lettuce for 18 months.

• 11:38Speaker 04

  Really?

• 11:40Speaker 02

  He's like, I can't go over, that's what he missed.

• 11:41Speaker 03

  And he didn't even picture of it there.

• 11:43Speaker 02

  Oh my god, there is!

• 11:44Speaker 04

  Oh my word!

• 11:46Speaker 02

  Oh my god, I didn't even notice that. Is that why that's there?

• 11:49Speaker 04

  It's just the best leaf to eat.

• 11:52Speaker 02

  It's just the best leaf.

• 11:53Speaker 03

  Yeah.

• 11:54Speaker 02

  It's just the best leaf.

• 11:55Speaker 04

  It just soaks up the dressing so nicely.

• 11:58Speaker 03

  He loves it. We've got it, we've got it today.

• 12:01Speaker 02

  I love it. Every now and then we'll just be quiet and then producer Tom will go, "What about when Tom Holland liked lamb lettuce?"

• 12:08Speaker 04

  Have I turned you on to lamb's lettuce? I was already into it.

• 12:11Speaker 02

  Oh, okay.

• 12:13Speaker 03

  He was a converter.

• 12:14Speaker 02

  I like the, as specific it was, you know?

• 12:17Speaker 04

  Yeah.

• 12:18Speaker 02

  I like it. People are like, baked beans.

• 12:20Speaker 03

  It was lamb's, and quite a unique one, because you don't find it everywhere.

• 12:23Speaker 04

  No, it's kind of a waste of special.

• 12:25Speaker 02

  Yeah. Well, you join us at a really exciting time because we have two exciting films. We have new Spider-Man, we have the Odyssey as well. The Odyssey's out sort of like mid-July, Spider-Man at the end of the month. A very exciting time for you, I imagine, a very crazy, busy time. How are you dealing with this element of your job, which is flying around the world, doing interviews, probably not been anywhere for longer than a day or two?

• 12:48Speaker 04

  To be honest, I'm absolutely loving it. I think when you're doing press for movies that you're really proud of, it's really easy, because when they ask you questions about why should people go and watch this movie, you're not lying to anyone. You really feel like people should go and see it, you know? I've had experiences before when people say like, "Why should you see this movie?" And in the back of your mind, you're like, "You shouldn't, because it's shit." And so it just, it felt really like a bit of a victory lap, to be honest. And I've really enjoyed it, you know, I'm super proud of both of the films. I've had the pleasure of sitting down with Anne Hathaway for the last three days and doing press with her. So for me, that's been an awesome kind of learning experience. She's such a pro.

• 13:31Speaker 04

  And it's been great.

• 13:31Speaker 02

  I thought we could look at what's been going on over the past

• 13:34Speaker 04

  Yeah.

• 13:35Speaker 02

  few months or eighteen, nineteen months since we last saw you. Firstly, Dish is still going.

• 13:40Speaker 04

  Amazing.

• 13:40Speaker 02

  That's good.

• 13:41Speaker 04

  Congratulations. Fantastic news.

• 13:43Speaker 02

  We did a live show.

• 13:44Speaker 03

  We did a live show.

• 13:45Speaker 02

  We did a live show.

• 13:46Speaker 03

  At the Royal Opera House.

• 13:47Speaker 04

  At the Royal Opera House?

• 13:48Speaker 02

  Don't sound too surprised.

• 13:52Speaker 04

  Yeah.

• 13:52Speaker 02

  You.

• 13:53Speaker 04

  Really?

• 13:54Speaker 03

  You lot.

• 13:54Speaker 02

  Yeah.

• 13:55Speaker 03

  We managed, it was fun.

• 13:56Speaker 02

  We did it. We had a great time with Jack Whitehall.

• 13:58Speaker 04

  Love that.

• 13:59Speaker 02

  There was a trapdoor, there was Mary Berry.

• 14:01Speaker 04

  Wow.

• 14:02Speaker 02

  Fantastic. And we should do another one, I feel.

• 14:04Speaker 04

  You really should do another one.

• 14:06Speaker 02

  We should do another one.

• 14:06Speaker 03

  It was good, it was nerve wracking.

• 14:08Speaker 04

  I like that you said live as well. I'm so like a part of this annoying digital age where when I heard live, I immediately thought you just spent like live on Instagram.

• 14:19Speaker 02

  Oh, right.

• 14:20Speaker 04

  But live as in like a real live show.

• 14:22Speaker 02

  Treading the boards in theatre.

• 14:24Speaker 03

  We were both in separate dressing rooms, we were near each other and everyone, like all the crew kept going, are you okay? Are you okay? I said, one more [BLEEP] person asked if I'm okay. I'm fine, as long as you don't keep asking us, are we okay?

• 14:35Speaker 04

  Yeah, because the more people ask you, are you okay? You start going, should I not be?

• 14:39Speaker 03

  Yeah, exactly. We just get more nervous, you know? If you lot wouldn't talk to me, I'd be fine.

• 14:44Speaker 02

  I'd be fine. There was actually an amazing moment on that when they would call, you know, like they'd call into the dressing room like ten minutes till curtain or whatever and it'd be like, can Angela and Nick go to the stage? So we were in our separate room, came out and then we both came out and everyone had gone and we were like, where's the stage?

• 15:01Speaker 03

  Where do we go?

• 15:02Speaker 02

  We're like, no, I did, but we made it happen.

• 15:04Speaker 04

  Well, congratulations, that's amazing.

• 15:05Speaker 02

  Thanks, Tom. Since then, you've made two films, you've turned thirty, you've launched your own production company, you've expanded BRO and you've also met Lionel Messi.

• 15:14Speaker 04

  I have.

• 15:15Speaker 02

  That's quite good.

• 15:16Speaker 04

  It's been a busy few months.

• 15:17Speaker 02

  It's been a busy few months, yeah. Where did you meet Lionel?

• 15:20Speaker 04

  In Miami.

• 15:21Speaker 02

  Lionel doesn't feel right, does it? Lionel. Is he called Lionel?

• 15:25Speaker 04

  Yeah.

• 15:26Speaker 02

  Is he?

• 15:27Speaker 04

  Yes.

• 15:27Speaker 02

  I thought he was Lionel. I thought he was Lionel.

• 15:30Speaker 04

  But I think Lionel is, that sounds very English.

• 15:35Speaker 02

  He's called Lionel Messi.

• 15:36Speaker 04

  He's from Argentina.

• 15:38Speaker 02

  No, I know, but I just. Lionel Messi, Lionel, never knew that.

• 15:42Speaker 04

  Lionel.

• 15:42Speaker 02

  Lionel, oh my god. Well, I'm a big, I'm a huge football fan. I'm a huge football fan. When you met Messi?

• 15:51Speaker 04

  Yeah.

• 15:51Speaker 02

  Yeah, I met Messi. Oh, look at these. Pigs in blankets, not burnt.

• 15:55Speaker 04

  Hot, hot, hot, boiling hot.

• 15:56Speaker 02

  Very hot. Hell. Not burnt, but hot.

• 16:01Speaker 04

  Please don't burn yourself or your tongue.

• 16:03Speaker 02

  Not burnt, but hot.

• 16:04Speaker 04

  Very hot.

• 16:04Speaker 02

  Just, give it a couple of minutes. Where did you meet Messi?

• 16:08Speaker 04

  We went to go and visit him in Miami to watch him play.

• 16:12Speaker 02

  Yeah, yeah.

• 16:13Speaker 04

  He's very kind enough to do some Spider-Man promotional stuff with us. I've met him before. The time that I met him in Paris was at the Ballon d'Or. And it truly was like one of the most unique experiences of my life because we're in this room, there was football players everywhere, people that I really admire. But then when he walked in the room, there was like, it was like the energy in the room had changed.

• 16:37Speaker 02

  Right, yeah.

• 16:38Speaker 04

  And he kind of walked past, he had his whole family with him, he shook my hand. And I don't usually get starstruck around people that do what I do. But athletes for me, there's just something about performing on that stage, week in and week out, dealing with that pressure, you know, I'm under pressure at the minute because my movies come out. But once they're out, they're out, you know, I can take some time off. Like athletes have to maintain that level of pressure for so long. So I've always really admired him and super grateful that he, he showed up to do that for us. It's like been the most like viral piece of content. That we've done for the film.

• 17:16Speaker 02

  Yeah.

• 17:17Speaker 03

  I would be like you because I think what you're saying is they have, is also they're maintaining that fitness forever.

• 17:23Speaker 02

  No, it's nuts. I had it.

• 17:24Speaker 03

  They don't stop. You know, I've met quite a few tennis players, you know, so I've met John McEnroe, you know, Pat Cash, people like that. We had Stefan Edberg the other week in Wimbledon, you know, and they're, they obviously do their chats about how they were playing and, you know, and they're still super fit, even in their like 50s and 60s, you know, they, they obviously, they've got that psyche in them. Yeah, it's quite incredible.

• 17:44Speaker 04

  It's also the, it's the mental gymnastics that they go through, especially tennis players, you know, like in football, you can score a few goals, part of the bus and kind of defend to the end, whereas tennis players, you've got to win the points to win the match.

• 17:56Speaker 02

  Hardcore.

• 17:57Speaker 04

  And, and you think in that heat at the minute, five, six hours under that pressure, you're out there alone.

• 18:03Speaker 02

  Battling to the death like that on their own.

• 18:05Speaker 04

  Yeah.

• 18:06Speaker 02

  Every point counts. And then they've just got to go and sit there on their own and just like figure it out. It's not like there's like a team break. It's so hardcore.

• 18:13Speaker 04

  The other thing I find crazy is there aren't many sports where if you take a shot and miss, they get a point.

• 18:20Speaker 02

  Yes, that's true.

• 18:21Speaker 04

  Right? So in football, you take a shot and miss, it's just a goal kick. Fine. That's not too big a deal. But in tennis, you go for the winner and you push it a little bit wide, that's their point.

• 18:30Speaker 02

  Yeah, of course.

• 18:31Speaker 04

  I think tennis is the most non, is the most violent, non-contact sport.

• 18:35Speaker 02

  Yeah. Emotionally violent.

• 18:37Speaker 04

  Yeah. It must be brutal. And I think we're harsh on tennis players when they smash their rackets because I've done at least 10 rackets in my time. And I don't play under any kind of pressure. It's just me and my brother. And that was only the other day.

• 18:50Speaker 02

  Bumming, bumming after that. Yeah. So we're going to talk about the films. We spoke about me in Lionel.

• 18:58Speaker 04

  Yeah. Lionel.

• 18:59Speaker 02

  Lionel.

• 19:01Speaker 04

  Lionel.

• 19:03Speaker 02

  I've never heard this man's name apparently.

• 19:05Speaker 04

  Probably the most famous person on the planet.

• 19:09Speaker 02

  Do you know what? Speaking of tennis players, I, I went to see Bad Bunny and Djokovic came out and did a speech and introduced a song and everyone went crazy. And it took me back to a time years ago where, it was a really long time ago, maybe like 16 years ago or longer, I was Doing the TV, me and Makita were hosting like a Harry Potter T4 special. And everyone was getting really excited about the Harry Potter names. And we'd like watched it, but I think it was like the fourth film. So I wasn't like well versed in all the names. So they were like, this guy is coming up, this guy's coming up. And at that time, I was so, so blind to tennis and sport. Everyone was like, oh my God, Djokovic is here, Djokovic is here. So I was like, well, that's a Harry Potter name.

• 19:54Speaker 04

  That is brilliant.

• 19:55Speaker 02

  And I interviewed him, but I didn't know who he was.

• 19:58Speaker 04

  No way.

• 19:59Speaker 02

  Cause it was on a red carpet, on My Mum's Life. And I was like, oh my God, like, tell us about the film. And he was like, well, like, it's Harry Potter. Like, he's not in the film.

• 20:10Speaker 04

  No way.

• 20:11Speaker 02

  But I thought he was in it. And we didn't have long. And then at the end, my producer was like, did you think he was in the film? That's Novak Djokovic.

• 20:17Speaker 04

  I have got to find this interview.

• 20:18Speaker 02

  Yeah, we've got to find it.

• 20:20Speaker 04

  That is hilarious.

• 20:21Speaker 02

  That sounds like a Harry Potter name, Djokovic.

• 20:23Speaker 04

  Yeah, for sure. I could see that making sense. And Djokovic, yeah.

• 20:27Speaker 02

  Yeah, why not? Anyway.

• 20:28Speaker 04

  I love it.

• 20:29Speaker 02

  Moving on. How are you finding life in your 30s?

• 20:32Speaker 04

  I'm absolutely loving it, to be fair. These are delicious, by the way. Way better than last time.

• 20:38Speaker 04

  All right, next one.

• 20:44Speaker 02

  Yeah, cause I always think of when it's a, cause I, like, when you, when you mark a new decade, I think it's time to like reflect in it if you hit 20 or 30 or 40. It's like a, feels like a bit of a moment. Did it feel like a moment for you or not so much?

• 20:57Speaker 04

  Yeah, it did. I think especially with, you know, the work that I have coming out this week. It feels very much like the end of a chapter and the beginning of, you know, whatever comes next for me. The film, The Odyssey, playing Telemachus, he's very much like a boy. And I kind of feel like it's the last time in my career I'll get that opportunity to play someone like that. So for it to come at this juncture in my life, for the premiere to be tonight, in the same venue that my first premiere ever was, feels like a kind of perfect full circle moment, you know?

• 21:31Speaker 03

  Yeah. Was this the movie you were, you know, when you, you came on last time, you said, oh, I've got stuff going on. You couldn't really tell us. Was it The Odyssey that you were doing?

• 21:39Speaker 02

  Yeah, when did you film it?

• 21:40Speaker 03

  When did you know that you were sort of set for this? Because is it like years ahead, do you sort of know or just?

• 21:47Speaker 02

  Yeah, it must have been 18 months ago.

• 21:49Speaker 04

  Yeah.

• 21:50Speaker 02

  Yeah.

• 21:51Speaker 04

  I don't know. Because I feel like if it was the Odyssey, I probably would have told you.

• 21:56Speaker 02

  Yeah.

• 21:57Speaker 04

  I would have been so excited.

• 21:59Speaker 02

  Yeah.

• 21:59Speaker 04

  I don't think it could have been.

• 22:01Speaker 02

  Oh.

• 22:01Speaker 03

  Oh, he did. Oh, right.

• 22:02Speaker 02

  Oh, you did tell us.

• 22:04Speaker 03

  Oh, we didn't know the name of it, but you said.

• 22:06Speaker 04

  Oh, I did say it was Chris Nolan. Well, I'm proud of myself for not giving that away.

• 22:10Speaker 03

  Yeah, well done.

• 22:11Speaker 04

  Yeah.

• 22:11Speaker 03

  Okay.

• 22:12Speaker 02

  Yeah. Also, since then, Ange, you have launched not one but two new restaurants.

• 22:17Speaker 04

  Congratulations.

• 22:18Speaker 03

  Thank you very much, Tom.

• 22:19Speaker 04

  Whereabouts?

• 22:20Speaker 03

  So Cafe Marano in Marylebone, which is in Dorset Street, which is great. So just down the road from Chiltern Street, around the corner. And then a restaurant at the top of the Royal Opera House, Chocoria. So we sort of did it the same. Well, we had a party afterwards up there after we did our live show. So.

• 22:37Speaker 04

  That's awesome. I'll have to try them out.

• 22:38Speaker 03

  You do, yes. Come, come.

• 22:40Speaker 04

  Have you guys heard of this app called Belly?

• 22:42Speaker 02

  No.

• 22:43Speaker 04

  It's like this new, like, social media for restaurants and food and stuff. It's like a kind of social community of, like, recommending restaurants and stuff like that. It's really amazing.

• 22:53Speaker 03

  Worldwide or just?

• 22:54Speaker 04

  It's worldwide. We've been on tour, travelling to loads of amazing places. And Zee's been using this Belly app. And it has not let us down yet, so I'm sure your restaurants are on there.

• 23:04Speaker 02

  Oh, be honest.

• 23:05Speaker 04

  Check it out.

• 23:06Speaker 02

  That's always good, because I always, I just ask Angela.

• 23:09Speaker 04

  That is.

• 23:09Speaker 02

  Like, everywhere I go, yeah. That's amazing. What kind of food are you doing it? Are they different?

• 23:13Speaker 03

  Italian at the cafe. All Italian, really.

• 23:16Speaker 04

  Right.

• 23:16Speaker 03

  You know, so, um, but no, but it's great though, because cafes, that's our fourth one now.

• 23:21Speaker 04

  Wow.

• 23:21Speaker 03

  So I think that's enough for the moment. We'll keep that as it is.

• 23:27Speaker 02

  We want to do your likes and dislikes, Tom. We didn't get time to do this last time because it was at Christmas.

• 23:32Speaker 04

  Okay, good. No one wants to talk about what they don't like at Christmas.

• 23:34Speaker 02

  Exactly. So we have some summary likes from you. And you love the genre of barbecue.

• 23:40Speaker 04

  Mm-hmm.

• 23:41Speaker 02

  We hear, with your favourite things being on a barbecue, ribs, chicken drumsticks, halloumi.

• 23:46Speaker 04

  Yeah.

• 23:47Speaker 02

  Halloumi, I don't think it gets a lot of dish time, actually.

• 23:50Speaker 04

  Really?

• 23:50Speaker 03

  I think this is the first dish time.

• 23:52Speaker 04

  Is it really?

• 23:53Speaker 03

  I think so. I don't think we've had halloumi before.

• 23:54Speaker 04

  I remember the first time I ever hosted a barbecue with all my friends. I would have been probably about 16 and my parents were away on holiday and I had all my mates over from school. And I decided to make halloumi. And I obviously didn't think about the fact that it melts. So I would open the barbecue, put it on, close it, go away, come back and it would be gone. I was like, where does it keep going? It's obviously just melting through the, through the thing.

• 24:23Speaker 02

  So, just a warning, Ange.

• 24:24Speaker 04

  Yeah.

• 24:25Speaker 02

  It melts.

• 24:25Speaker 04

  Yeah, it's gone.

• 24:26Speaker 02

  It can melt. And do you like to do a barbecue now? Do you have people around for a barbecue if you have time?

• 24:32Speaker 04

  My brother Sam actually has just put in a pretty legendary setup in his house. And he had a barbecue yesterday, which I couldn't attend because we've been doing press. But when you have a chef in the family, those sorts of days, it's nice to, to wait for it to be really special and let him do it.

• 24:50Speaker 02

  Yeah. Ange, have you, am I making this up or did you have like one bill?

• 24:53Speaker 03

  We had this Mongolian barbecue, which is like all clay and you just wood. So I like, like the wood, the smell of the wood. And so you put that in and then you have the barbecue there. But, um, no, I do like it, but I sort of think, you know, I'm impatient for barbecue. Cause you've got to let your heart, I want to turn it on, cook it, you know? And of course, I'm the one who just throws the fish on and it's stuck, you know? And it's just like, so I leave that to Neil or our friends who come around.

• 25:18Speaker 02

  I feel like we do the very different, like an American barbecue to a UK barbecue. Have you experienced like a great American barbecue?

• 25:26Speaker 04

  Yes, I have. My friend George Cottle, who is actually the stunt coordinator on The Odyssey.

• 25:31Speaker 02

  Yes.

• 25:32Speaker 04

  Who is probably the best in the business. He does a great barbecue.

• 25:36Speaker 02

  Oh, yeah. Shout out, George.

• 25:37Speaker 04

  Shout out, George. He's a really, really good cook.

• 25:40Speaker 02

  Stunts and barbecues.

• 25:41Speaker 04

  I know, what a man.

• 25:42Speaker 02

  Oh, man.

• 25:43Speaker 04

  What a man.

• 25:43Speaker 02

  Man, real man, yeah.

• 25:45Speaker 04

  It's really soft hands, though.

• 25:47Speaker 02

  Oh.

• 25:49Speaker 04

  Yeah.

• 25:49Speaker 02

  What do you think he's secret?

• 25:50Speaker 04

  Well, we used, we used to joke because we would, um, when we would do the stunts back in the day, because he did all the Spider-Man movies. That's where we met. Um, they, they cinch you into the harness and they put these things on you called shackles. And that is basically your lifeline. Like that shackle is what's connecting you to the wire, which is lifting you a hundred feet in the air. And usually the big kind of burly rigger is the guy that will tighten those up because you want those things to be tight. And then it's, you know, the stunt coordinator, once you've got it, is always the one that wants to come in and take you out because it's kind of the glory moment.

• 26:21Speaker 02

  Yeah, yeah.

• 26:21Speaker 04

  And he could never undo the shackles.

• 26:23Speaker 02

  Oh, George. Oh, George.

• 26:26Speaker 04

  Bless you.

• 26:27Speaker 02

  Love George. How do you find all those days? Like, obviously it is part of acting, but when you want to, you know, portray a character or want to become an actor when you're younger, then you've got to go and learn wire work. It's so sort of far removed, I guess, from like learning dialogue. Like different parts of your brain to do it. Are they, are they fun days where you get to do that? Or terrifying days or hardcore days or?

• 26:49Speaker 04

  It's all of those things, you know, sometimes stunts are really routine and it's like something you've done a hundred times and sometimes you're testing yourself and doing something really new. Um, the stunts that I love are the ones where, you know, yourself and the rig are have to be in perfect sync. You know, there's, there's so many moving pieces that go into making those things make, look realistic. Um, I don't necessarily like the ones where someone just goes, three, two, one, and you're just like, oh, and it just, you're on a wire and you zoom out of the way or something. I don't love those ones. Um, and I love fight scenes. I love doing fight scenes. I much prefer doing fight scenes with stunt performers because it's like dancing, you know, and a great dancer can make a mediocre

• 27:33Speaker 04

  dance partner look fantastic. So when you do fight scenes with these like super talented people, they like elevate the, the entire scene. When you're doing fight scenes with other actors, that's when it actually gets more dangerous because you know, both of you are always going to be slightly different every time you do it and you might get a little too close when you're throwing a punch and, and it, um, it can be quite stressful.

• 27:56Speaker 02

  I thought this in the Odyssey when there's like that amazing sort of sword scene that you have up on the cliff.

• 28:01Speaker 04

  Yeah, yeah, yeah.

• 28:02Speaker 02

  That's good. And I was like, the amount of work and prep and training days. And I was like, yeah, Tom will have had days, I don't know, in a room somewhere practicing that.

• 28:11Speaker 04

  Do you know what? We actually had days by the side of the pool. It was glorious.

• 28:15Speaker 02

  Nice.

• 28:16Speaker 04

  We shot in Greece. They, they took over this entire hotel. We must have rehearsed that fight scene for three weeks or something like that.

• 28:24Speaker 02

  Wow.

• 28:24Speaker 04

  The mistake that we made though, is where we rehearsed it was like perfectly flat ground.

• 28:30Speaker 02

  Oh.

• 28:31Speaker 04

  And then when we got to set and we realized that we were doing it on the edge of a cliff, we had to like change some of the action because it just wasn't going to be possible or safe to do it where we were doing it. But it was amazing though. It really was.

• 28:44Speaker 02

  Three weeks, shit.

• 28:45Speaker 04

  Yeah. Well, I love that. For me, like the more prepared you can be for a fight scene. And what I love about Chris is that he has such an appetite to tell the story through the action. You know, sometimes you're doing action just because it's cool.

• 28:58Speaker 02

  Yeah.

• 28:58Speaker 04

  But he, he will never let that happen. There has to be a reason for it. So the more rehearsed you are, the easier it is for you to perform through it rather than just doing a fight scene.

• 29:09Speaker 02

  Yeah, yeah, yeah.

• 29:09Speaker 04

  So it's important.

• 29:10Speaker 02

  Yeah, important to do.

• 29:11Speaker 04

  This looks delicious.

• 29:13Speaker 02

  Yes.

• 29:16Speaker 02

  The food is here Ange.

• 29:17Speaker 03

  Yes it is.

• 29:18Speaker 02

  Looks fantastic. Tom, please.

• 29:19Speaker 04

  Food looks delicious.

• 29:20Speaker 02

  Please get involved. Oh, a skewer.

• 29:23Speaker 03

  Yeah.

• 29:23Speaker 02

  Oh, a large skewer.

• 29:24Speaker 03

  And there's a little spoon if you wanna do a bit more sauce and there's salad there.

• 29:28Speaker 02

  So what have we got here Ange? What have you made for?

• 29:31Speaker 03

  So we have padron pepper and halloumi skewers with a sweet and smoky honey drizzle.

• 29:37Speaker 02

  Mmm.

• 29:38Speaker 04

  Lovely.

• 29:39Speaker 02

  Delicious. And then a little...

• 29:40Speaker 04

  Stuck in a little lamb's lettuce.

• 29:42Speaker 03

  And we've got a lovely little summer, so a pea and mint.

• 29:45Speaker 02

  Yeah.

• 29:46Speaker 03

  Um, with lamb's lettuce.

• 29:48Speaker 02

  Obviously.

• 29:49Speaker 03

  Um, green beans and marge too with a lovely lemon and chive dressing. And this is a recipe by Ellie Kirshen.

• 29:55Speaker 02

  Mmm.

• 29:56Speaker 04

  Whereas I pronounced it once, mangy toot.

• 29:58Speaker 02

  Mangy toot?

• 30:00Speaker 03

  We've all done something like that.

• 30:02Speaker 02

  Well, I have with, um...

• 30:03Speaker 03

  Yeah.

• 30:04Speaker 02

  Lionel.

• 30:05Speaker 03

  Lionel. But I've always been saying Lionel.

• 30:08Speaker 02

  I've been calling him Lionel Messi.

• 30:10Speaker 03

  I know, when you think about it.

• 30:11Speaker 04

  I'd love if I was wrong.

• 30:12Speaker 02

  No, imagine.

• 30:12Speaker 03

  No, I bet you're not.

• 30:13Speaker 02

  No, you're definitely not. Um, okay, so let's talk about this Ange. Fill us in. We've got a skewer. A first skewer?

• 30:20Speaker 03

  A first? I think so.

• 30:22Speaker 02

  Yeah, I've had a skewer on this. I don't think.

• 30:23Speaker 03

  I think so, yeah.

• 30:24Speaker 02

  I've had a skewer. Um, why are these good for like barbecue, summer cooking?

• 30:29Speaker 03

  Also, I think because, yeah, it holds together. It's smaller pieces, you know, so I think it cooks quicker as well. Which helps, you know, when you do things like that. So I think that makes it easier. But, you know, and the key obviously when you do any skewers is you soak your skewers in water. So that when they go on the barbecue, they don't burn.

• 30:47Speaker 02

  Oh, I saw that in there and I thought you were washing them.

• 30:50Speaker 03

  Yeah, well, you know, so you're basically soaking your skewers in water so that when they hit the heat or basically, you know, cause you get the flames up sometimes, then they don't burn. Because otherwise they burn. I mean, a couple did sort of catch a bit of the gas. Yeah, so like that. Um, and so with the padron peppers, we basically toss them in a little bit of olive oil and salt and just let them sort of marinate for a few minutes. And then put up the halloumi, put them on a skewer. So you had a piece of padron pepper, a piece of halloumi.

• 31:15Speaker 02

  And what's on the... How do you make the dressing?

• 31:16Speaker 04

  Delicious.

• 31:17Speaker 02

  The dressing's delicious.

• 31:18Speaker 03

  And the dressing, well, the dressing...

• 31:18Speaker 02

  So you put it on before?

• 31:19Speaker 03

  No, this goes afterwards. That's, um, Ottolenghi sweet and smoky powder. We mix that with some lemon juice, olive oil and honey. And then that goes on afterwards. Cause I think if you put it on now, the honey would make it burn in the pan, but then you've got that lovely smoky sweetness, which is what you want.

• 31:34Speaker 02

  And you don't have to do this on a barbecue. You did it in here.

• 31:36Speaker 03

  No, I did it on a pan. Yeah, you can do it. You can do it on a grill pan or you can do it, um, yeah, I just did it in a frying pan, so.

• 31:42Speaker 04

  That is delicious.

• 31:43Speaker 02

  Mmm.

• 31:44Speaker 03

  Thank you, boys.

• 31:45Speaker 02

  Very tasty.

• 31:45Speaker 03

  Mmm.

• 31:46Speaker 02

  As Tom said, it can come out, can get a bit messy. Do you have any tips of making it like?

• 31:51Speaker 03

  I think with the halloumi, it's just a hot pan.

• 31:55Speaker 04

  Mm-hmm.

• 31:55Speaker 03

  So, once you put it in hot, because you can see it's charred, once it goes in hot, then it slightly seals it, if you know what I mean?

• 32:01Speaker 04

  Mm-hmm.

• 32:01Speaker 03

  So, it doesn't sort of, not escape, but it just gives it a little crust.

• 32:05Speaker 02

  Mm-hmm.

• 32:05Speaker 03

  And then I just turn it as we were cooking it. But yeah, I just did it in a pan. I just did it now when we were talking.

• 32:10Speaker 04

  Super delicious.

• 32:11Speaker 03

  Because they're all on the skewer, so yeah. And you need something. I think the key with anything in barbecue is it's the size of what you put on your skewer.

• 32:18Speaker 02

  Mm-hmm.

• 32:19Speaker 03

  And also knowing that things aren't going to disintegrate. Because like, you know, if you do meat, that's going to take a lot longer. So, whatever you put with the meat, you don't want to put something like a strawberry, because that's just going to disintegrate. You want something chunky. So, either a chunky piece of vegetable, chunky piece of fruit. So, the padron peppers hold up while the halloumi's cooking. Because you're only charing the padron peppers.

• 32:38Speaker 02

  Yeah.

• 32:38Speaker 03

  Normally, it's an asparagus, pea, mint, lamb's lettuce salad with lemon and chive dressing. But asparagus are out of season now, so what I've done is these lovely flat beans and then mange two there.

• 32:48Speaker 04

  Salad is delicious.

• 32:49Speaker 02

  It's really good.

• 32:50Speaker 03

  Um, and.

• 32:50Speaker 04

  I love the mint in it.

• 32:51Speaker 03

  So, yeah, finish with mint, finish with chives. So, you basically cook your beans, the mange two are raw, cook your peas, mix them all together. Your vinaigrette is basically extra virgin olive oil, lemon juice, lemon rind, Dijon mustard, clear honey, and then chives at the end. And then mix all that together. And right at the end, put your herbs and put your lamb's lettuce and give it a little toss. Because lamb's lettuce, you know, is very delicate.

• 33:14Speaker 02

  Mm-hmm.

• 33:14Speaker 03

  So, once the dressing hits it, it's going to start to, you know, not cook, but it just disintegrates.

• 33:19Speaker 02

  They're really good together with the halloumi as well.

• 33:22Speaker 04

  You can't really leave lamb's lettuce overnight, can you?

• 33:24Speaker 03

  No. Once it's gone, I sort of feel, you pick it, you eat it.

• 33:29Speaker 04

  That's right.

• 33:30Speaker 02

  Yeah. You can try this recipe, waitrose.com forward slash dish recipes is where you get all the recipes, the how-to. There is also a wine pairing, if you want to have a wine with it. There is a rosé. What is the rosé, Ange?

• 33:43Speaker 03

  So, it's a rosé from Corsica, lovely, light little spice that will work really well with this beautiful barbecue.

• 33:49Speaker 02

  Mmm, nice with a smoky.

• 33:51Speaker 03

  Little smokiness.

• 33:52Speaker 02

  Halloumi moment.

• 33:52Speaker 03

  Would you like another one, Tom? Here?

• 33:54Speaker 04

  Do you know what? I'm all good for the minute, because there's more courses to come, right?

• 33:57Speaker 03

  Courses, yeah.

• 33:57Speaker 02

  Mmm.

• 33:58Speaker 03

  Oh, I had just had one of those padron peppers.

• 33:59Speaker 04

  Yeah, I had one of those a second ago.

• 34:01Speaker 02

  Did you get a hot one?

• 34:02Speaker 03

  Hot one, yeah.

• 34:02Speaker 04

  I did hot ones the other day.

• 34:04Speaker 03

  Yeah.

• 34:04Speaker 02

  Oh, my God, how was it?

• 34:05Speaker 04

  It was horrendous.

• 34:07Speaker 02

  No, what?

• 34:08Speaker 04

  And I think I might be the first person I threw up.

• 34:12Speaker 03

  No.

• 34:12Speaker 04

  In the interview.

• 34:13Speaker 03

  Because it was so hot.

• 34:15Speaker 04

  Well, no, because I'd been nailing so much milk.

• 34:18Speaker 03

  Yeah.

• 34:18Speaker 04

  And then I just started laughing. Sorry, I shouldn't be telling you this while we're eating your lovely food.

• 34:22Speaker 02

  No, come on, we can handle it.

• 34:23Speaker 04

  And it's just like, I look like a baby. You know when a baby just has like pure milk that comes out? It was literally like that.

• 34:30Speaker 03

  Oh my god.

• 34:31Speaker 04

  Horrendous.

• 34:33Speaker 02

  Has it gone out? No.

• 34:34Speaker 04

  No.

• 34:35Speaker 02

  Not yet.

• 34:35Speaker 04

  No. I told them to keep that in though.

• 34:37Speaker 02

  Oh my god.

• 34:38Speaker 04

  I said, please, make that the thumbnail.

• 34:40Speaker 03

  Yeah.

• 34:40Speaker 02

  Amazing. I just watched.

• 34:41Speaker 03

  That's brilliant.

• 34:42Speaker 02

  I just watched Penelope Cruz on it. And she was like saying her like family and kids made her do it. And she's like, ah, she's like screaming at her family off camera. And she's like so restrained with it, but it's obviously, and she's like,

• 34:58Speaker 02

  like threatening her family, like it's, because I always think, how hardcore can it be? But.

• 35:02Speaker 04

  I tell you what.

• 35:02Speaker 02

  Pretty hardcore.

• 35:03Speaker 03

  That's pretty impressive.

• 35:04Speaker 04

  It's way worse than you think.

• 35:05Speaker 02

  Wow.

• 35:06Speaker 03

  I bet.

• 35:07Speaker 04

  I've done it twice now. And last time I did it, I was like, I'm never doing that again.

• 35:10Speaker 03

  Yeah.

• 35:11Speaker 04

  And then I did it again. And I'm never doing that again.

• 35:14Speaker 02

  Never again.

• 35:15Speaker 03

  Who's been setting you up to do this?

• 35:16Speaker 04

  Yeah.

• 35:16Speaker 03

  My publicist.

• 35:21Speaker 03

  My lovely publicist.

• 35:22Speaker 02

  And then how long's like the recovery time after you've done hot ones? Are you like a mess for hours afterwards? Because I always feel like when I have something spicy, it really, really.

• 35:32Speaker 03

  It does stay on your scrap.

• 35:33Speaker 02

  It stays with you, yeah.

• 35:34Speaker 04

  The, my favorite part about this new experience is I did it with Jon Bernthal. He's a very good friend of mine.

• 35:37Speaker 02

  Mm-hmm.

• 35:38Speaker 04

  Absolutely love him to bits. He is on Broadway right now, doing his show. So he finished that and then went and did a full Broadway show for three hours.

• 35:50Speaker 02

  No.

• 35:50Speaker 03

  Yeah.

• 35:51Speaker 04

  It is like a super, super demanding show. And you know what happens when you eat spicy food?

• 35:57Speaker 03

  Yeah.

• 35:57Speaker 04

  Imagine standing on stage in front of thousands of people.

• 36:01Speaker 02

  Hmm. Wow.

• 36:03Speaker 03

  I can't believe he's done that.

• 36:05Speaker 02

  Wow.

• 36:05Speaker 04

  We were texting in his half and he was, um, he was feeling it. The audience would have been like, wow, this is so intense. He's sweating, like you can't believe. He's really just trying to not shit himself.

• 36:22Speaker 02

  I wanna talk to you about the premiere, cause it is tonight.

• 36:24Speaker 04

  Yes.

• 36:24Speaker 02

  It's gonna be happening. How do you deal with that situation? Cause quite a mad situation, like you pull up in a car, thousands of people outside screaming, the red carpet photo situation. What was your first experience of that? And has it always been something that you've enjoyed? Do you enjoy it?

• 36:42Speaker 04

  I loved it as a kid. And then in my twenties, I think I found it incredibly overwhelming.

• 36:49Speaker 03

  Right.

• 36:49Speaker 04

  Cause it's a work event.

• 36:50Speaker 03

  Yeah.

• 36:51Speaker 04

  You know, I think lots of people think that it's supposed to be a night for us to celebrate.

• 36:55Speaker 03

  Yeah.

• 36:55Speaker 04

  But it is really like the final chapter of your work before you hand it over to the world.

• 37:00Speaker 03

  Yeah.

• 37:01Speaker 04

  But now I'm at a time where I love it. To me, like, sharing it with the world is where the pressure feels most real. And I get a bit of a kick out of that. And tonight, to see the film with an audience of people is such a pleasure. That I actually just, you know, the carpet is the carpet. And, you know, it's really overwhelming and it's quite exciting. But getting into the room to sit down and to watch the film with everyone is gonna be such a pleasure.

• 37:32Speaker 02

  Do you have like photo face? Do you know like what you're doing when you get in there? Cause no one sort of tells you how to do it.

• 37:38Speaker 03

  Yeah.

• 37:38Speaker 02

  But then I watched that movie stars, I'm like, did someone tell them how to do? Cause they are good.

• 37:43Speaker 03

  Yeah.

• 37:43Speaker 04

  I was like, subject to an internet meme for a long time. Where people thought that I was like hiding a frog in my mouth on the red carpet. And I think it was because I was, I was trying to clench my jaw so hard.

• 38:00Speaker 04

  But I was kind of doing this like,

• 38:01Speaker 03

  Yeah.

• 38:02Speaker 04

  puffy cheek thing. And, and I think what I ended up realising is I should just sort of stand there and smile.

• 38:08Speaker 03

  Yeah, yeah, yeah.

• 38:09Speaker 04

  You know, I think the, all the pictures of myself I like the least are the ones where I can tell that I'm like,

• 38:14Speaker 03

  You're trying to.

• 38:14Speaker 04

  trying to do something.

• 38:16Speaker 03

  Yeah.

• 38:16Speaker 04

  And some people can do it and, and I don't think I can.

• 38:20Speaker 02

  So the film is, the premiere tonight is of course, The Odyssey.

• 38:23Speaker 04

  Yes.

• 38:23Speaker 02

  Um, which is Christopher Nolan directed. Tell me about the experience from when you get the call and. You get onto that first day on set. What is it like when Christopher's like, do you want to be in The Odyssey?

• 38:35Speaker 04

  I mean, obviously, the first word out of your mouth is yes. I was really intimidated to meet him, but he's a very disarming person. Like, he's really kind, he's really personable. And he was really open about the ambition of what he wanted to try and do. And I love film, I love making movies, I love watching movies. And I was just excited as a fan of cinema to hear what he was planning on doing. And then to get the chance to be in it was just, you know, I'm still to this day kind of pinching myself. Like, knowing that I'm going to his premiere tonight is exciting enough. And now knowing that, like, I'm in it.

• 39:12Speaker 02

  I'm in it.

• 39:12Speaker 04

  It's like crazy to me still. I'm still trying to get used to that.

• 39:16Speaker 02

  And does he like ring you to say, do you want to be in The Odyssey? Or, because I know that he doesn't, he don't have a smartphone, he doesn't do emails.

• 39:23Speaker 03

  Wow.

• 39:23Speaker 04

  No, he has, yeah, he has no phone.

• 39:25Speaker 02

  Very for you.

• 39:26Speaker 04

  You get, you essentially get called in to come meet with him.

• 39:30Speaker 03

  Right.

• 39:31Speaker 04

  And you come and sit down with him. And, you know, for a long time, we just chatted as just two people about film. And then he kind of, you know, dropped the mic and said, the movie I want to make is The Odyssey.

• 39:41Speaker 03

  Yeah.

• 39:42Speaker 04

  And then immediately in my head, I'm like trying to remember what The Odyssey was about, to try and seem intelligent. And, but no, it was amazing. He pitched me the story, he told me the role. I took the script home that night and read it. And, you know, was absolutely floored by his ability to adapt something that's so massive. I think he's so celebrated as a director, he's often overlooked as a writer.

• 40:04Speaker 03

  Yeah. And it's true, you always think director.

• 40:07Speaker 04

  Yeah, totally.

• 40:07Speaker 03

  Yeah, of course you do, yeah.

• 40:08Speaker 04

  He's an Academy Award winning writer.

• 40:10Speaker 03

  Yeah.

• 40:11Speaker 04

  And when you read the poem, it feels impossible to squeeze that story into a single movie. And the way in which he's done it without sacrificing anything, without sacrificing the emotion. Or the things that make The Odyssey endure, the kind of human elements of it, and the reason why it's so relevant, is unmatched.

• 40:31Speaker 03

  Yeah.

• 40:31Speaker 04

  Yeah. He's an amazing guy.

• 40:33Speaker 02

  And I think he's, he's got a balance, like, the epicness of it. And these crazy battle scenes and scenes at sea. You know, the

• 40:40Speaker 04

  The size of it in a way.

• 40:41Speaker 02

  The size of it, but then also the delicate human elements of it as well. And I think it's quite hard to tie those two things together.

• 40:49Speaker 04

  Yeah.

• 40:50Speaker 02

  He does it so, so well.

• 40:51Speaker 04

  That is the thing that I found most impressive is that neither side of the coin felt like they were sacrificed. So you've got this humongous epic, probably the biggest movie that has ever been made. But then also this like really intricate intimate love story. That's super emotional and they both seem to coexist somehow. And in most big films, you really have to have one or the other.

• 41:14Speaker 03

  Yeah, it overtakes it, yeah.

• 41:15Speaker 04

  Yeah, exactly. And he's managed to find a way to make them sort of complement each other.

• 41:20Speaker 02

  Yeah. Does it feel different because it was all shot on IMAX? I watched a really great nerdy film about how it was all made because it was shot all on IMAX and then.

• 41:29Speaker 03

  With much bigger cameras, aren't they?

• 41:30Speaker 04

  Humongous, yeah.

• 41:31Speaker 02

  Huge camera and apparently like a noisy camera as well and they had to like.

• 41:34Speaker 04

  Yeah, the, the, basically the camera like fires the film through the sensor like way quicker than usual.

• 41:41Speaker 03

  Right, okay.

• 41:42Speaker 04

  And in order to do that, it has to make this like super loud noise, which means that you can't shoot dialogue with those cameras. But Chris and Hoyter, our cinematographer, had kind of designed this, we called it the blimp. It's like this gigantic black box which the camera goes inside of and it like dampens out the sound.

• 42:00Speaker 03

  Oh, wow.

• 42:01Speaker 04

  And now it allows you to shoot dialogue, but then it also means that like you're doing a scene with someone and it feels like a Mini Cooper is like about to fall on your head. It's like absolutely nuts.

• 42:12Speaker 02

  Up a mountain.

• 42:13Speaker 04

  Yeah, literally. So it just, it was, um, it was definitely a really steep learning curve. And the other thing that's really difficult is the camera can only run for two and a half minutes before it needs to be reloaded.

• 42:26Speaker 03

  Oh, God.

• 42:27Speaker 04

  So if you shoot on film. Yeah, if you shoot on film usually, you'll probably get about seven and a half minutes. If you shoot on digital, you'd probably get anywhere up to 20 minutes worth of film before you need to reload the camera. But on IMAX, it's two and a half minutes, two, three minutes if you really push it. So you're doing a scene, an emotional scene, and you might be right in the middle of it and then they call cut. And you have to kind of stay in that moment while they reload it and then pick it up where you left off. And you could actually just about hear the camera inside the box.

• 42:56Speaker 03

  Yeah.

• 42:57Speaker 04

  So it's kind of really dull sound. And to me, it was like it was whispering to you and it was like, I'm running out of film.

• 43:05Speaker 04

  Hurry the [bleep] up.

• 43:07Speaker 03

  And you're like, oh, God.

• 43:11Speaker 02

  Where's my dad?

• 43:13Speaker 04

  Yeah, it was tough, but I loved it.

• 43:15Speaker 02

  I like all that, I mean, easy for me to say because I just sat in a cinema and watched it in the afternoon, but I like that all that effort went into making this like ancient old story. Because there was, you know, the hard work from the cast and from the crew, the fact that it was all done. It feels very like analog, like the way it was made. And I like that, the retelling of an old story in that way, you know?

• 43:35Speaker 04

  Yeah, it feels like Crystal took us back in time, but also to the future, you know? You know, we're using all of this new tech where, you know, he's breaking barriers and pushing the envelope out while also being super nostalgic and making a film that felt more like Lawrence of Arabia than anything else, you know?

• 43:52Speaker 02

  Yeah, well, you can, you can see it now, it's in cinemas right now.

• 43:55Speaker 04

  It's in cinemas right now.

• 43:57Speaker 02

  Right now, and you have to watch it in a cinema.

• 43:58Speaker 04

  You have to watch it in the cinema. And if you can watch it in IMAX. Best way to do it. Unlike anything you'll see.

• 44:06Speaker 02

  Yeah, I said to Christopher Nolan, who I'd never met before, I said to him, I said, "Usually we get sent a film just on an iPad, like, and I watch it on my iPad." And he was like, "What?" And I said, "Yeah, we email it," and it's got like my email across the middle of it. And he was like, "Are you joking?" I said, "Well, the Odyssey, not very iPad-y." And he was like, "No, it's not very iPad-y." At all. So go to the cinema. I said, "It's not very iPad-y." And then he was like, "Yes, it's not very iPad-y."

• 44:37Speaker 02

  We should also talk about the cast, the cast is incredible. It's a real who's who, we have Tom Holland, hello, Matt Damon, Anne Hathaway, Lupita Nyong'o, Zendaya, Robert Pattinson, Travis Scott, Mia Goth. He goes, "Charlies, they're on, sin it." It goes on and on and on. Quite the team to be involved in this. And I was like, "Wow, it really is, they're sort of like the gods of our day."

• 44:58Speaker 04

  Yeah. Oh, wow, that's very kind of you.

• 45:01Speaker 02

  Tom told me to say that about him. He didn't, he didn't. But we thought we could do, based on the cast of The Odyssey, your knowledge or your best educated guess of the excellent cast.

• 45:13Speaker 04

  Okay.

• 45:13Speaker 02

  So which person knows the best food spots in town? I turn to Angela, who would you turn to?

• 45:19Speaker 04

  I'd have to say Zendaya.

• 45:20Speaker 02

  Yeah.

• 45:21Speaker 04

  Yeah, she's really into her food and trying food. She's very adventurous, she likes to go to new restaurants.

• 45:27Speaker 03

  Yeah.

• 45:27Speaker 04

  She'll find a place and she'll love it and she'll go there all the time.

• 45:30Speaker 03

  Right.

• 45:31Speaker 04

  But she's really good at trying new places.

• 45:33Speaker 02

  Yeah, that's good.

• 45:34Speaker 03

  We like that.

• 45:34Speaker 02

  That's good.

• 45:35Speaker 03

  Who would be the best dinner party host?

• 45:38Speaker 04

  I would probably say Anne Hathaway.

• 45:41Speaker 03

  Okay.

• 45:42Speaker 04

  That would be such an elegant.

• 45:43Speaker 02

  I think so.

• 45:44Speaker 04

  Dinner party.

• 45:45Speaker 02

  I think she'd have like good crockery.

• 45:47Speaker 04

  Yeah.

• 45:47Speaker 03

  Nice tablecloth.

• 45:48Speaker 04

  Yeah, that'd be nice.

• 45:50Speaker 02

  Yeah, she'd be like, which plate should we use?

• 45:51Speaker 04

  Yeah, which plate?

• 45:53Speaker 02

  Yeah, that's what she'd say.

• 45:53Speaker 04

  I don't think I have two of the same plate in my house.

• 45:58Speaker 02

  Um, the one to make a dinner reservation, who would you trust?

• 46:02Speaker 04

  To be honest, I wouldn't trust any of us.

• 46:04Speaker 02

  Right.

• 46:05Speaker 04

  We're all a bunch of useless actors that have assistants and all that sort of stuff. I wouldn't, I just got nervous thinking about making a reservation.

• 46:15Speaker 02

  Someone's assistant, probably.

• 46:16Speaker 03

  Someone's assistant.

• 46:17Speaker 02

  Someone's assistant, yeah, yeah.

• 46:19Speaker 03

  Who would be the hardest one to impress when being cooked for?

• 46:22Speaker 02

  Hmm.

• 46:23Speaker 04

  That's a good question. I don't really.

• 46:27Speaker 03

  Know the answer.

• 46:27Speaker 04

  I don't really know the answer to that question.

• 46:29Speaker 02

  I think Anne.

• 46:30Speaker 04

  You think Anne?

• 46:31Speaker 02

  Oh, yeah.

• 46:32Speaker 04

  She's so nice though, that I think you, you might not impress her, but you wouldn't know it.

• 46:36Speaker 02

  Yes.

• 46:37Speaker 04

  Cause she's got on such a good front.

• 46:39Speaker 02

  Yeah.

• 46:40Speaker 04

  Yeah. She's too sweet.

• 46:41Speaker 02

  And lastly, uh, obviously The Odyssey, hello. Which person would you like a holiday in Greece with?

• 46:47Speaker 04

  I think probably my wife would be pretty good, you know?

• 46:50Speaker 03

  That makes sense.

• 46:51Speaker 04

  That'd be nice.

• 46:52Speaker 03

  Be honest, you said Anne, really, wouldn't you?

• 46:53Speaker 04

  Yeah, it'd be strange, you'd say, sorry babe, I'm gonna take Matt, actually.

• 46:59Speaker 03

  Having a boy's holiday.

• 47:00Speaker 02

  Yeah. What are you doing next week? I'm actually having 10 days in Mykonos with Matt Damon. See what I like.

• 47:10Speaker 02

  Well, Tom, that actually is the end, not of our time together on Dish, but the end of part one.

• 47:16Speaker 04

  Fantastic.

• 47:17Speaker 02

  There's gonna be part two. There's gonna be a sequel.

• 47:19Speaker 04

  Yeah.

• 47:19Speaker 03

  There's gonna be a sequel.

• 47:20Speaker 02

  There's gonna be a sequel.

• 47:21Speaker 03

  I love it.

• 47:22Speaker 02

  So I feel like any good sequel, we should have like a bit of a tease.

• 47:26Speaker 04

  A bit of a tease.

• 47:27Speaker 02

  So I feel like we should say, what's to come? Coming up, we're gonna speak about the new Spider-Man movie.

• 47:33Speaker 04

  It's really fun. It's super funny, but really, I think the most emotional version of any of these movies that we've ever made.

• 47:42Speaker 03

  We've got more skewers to speak about.

• 47:43Speaker 04

  So this feels like such a nice, like, home-cooked English day for me. Yeah.

• 47:49Speaker 03

  And utensils.

• 47:50Speaker 04

  What about your favourite kitchen utensil?

• 47:53Speaker 02

  Good question.

• 47:54Speaker 04

  Oh, I would probably say...

• 47:57Speaker 02

  Yes, we've got to find out what your favourite kitchen utensil is.

• 48:00Speaker 04

  People are dying to know.

• 48:01Speaker 02

  I am.

• 48:02Speaker 03

  It's the question on everyone's lip.

• 48:04Speaker 04

  Isn't it?

• 48:04Speaker 02

  Yes. Everyone's like, whatever the odyssey. Get to the spatulas.

• 48:10Speaker 02

  So, Tom, thank you. We'll see you.

• 48:12Speaker 04

  See you.

• 48:12Speaker 02

  In part two.

• 48:14Speaker 04

  Wonderful.

• 48:18Speaker 02

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

• 48:25Speaker 04

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

• 48:34Speaker 02

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

• 48:40Speaker 04

  Dish from Waitrose is a Cold Glass Production.

• 48:44Speaker 05

  Waitrose, the home of food lovers.