Pod Insights Dish Kevin McCloud is served pork chops with his own home-grown pickled rhubarb About this episode 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
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0:30 Speaker 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.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.
1:04 Speaker 02 Hello, welcome to Dish from Waitrose. I am Nick Grimshaw.
1:08 Speaker 03 And I'm Angela Hartnett.
1:08 Speaker 02 And we are here for another episode of Dish. Of, well, of course.
1:12 Speaker 03 Absolutely.
1:12 Speaker 02 Of course. Today on Dish, Kevin MacLeod is going to be with us.
1:16 Speaker 03 I know.
1:16 Speaker 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?
1:35 Speaker 03 Well, you're going to ask him his favourite design or something.
1:38 Speaker 02 Yeah, like, how do I renovate my kitchen?
1:40 Speaker 03 No, you've got to resist that, yeah.
1:41 Speaker 02 Do people do that to you all the time? Like, what should I make when I'm doing this?
1:44 Speaker 03 Oh, yeah. What's the favourite thing on the menu? It's all good.
1:47 Speaker 02 It's all good, baby.
1:50 Speaker 03 Yes, there's no favourite thing.
1:51 Speaker 02 No.
1:52 Speaker 03 Yeah, no, don't ask him.
1:53 Speaker 02 My friend does that as a hairdresser. And I was like, what should I do? And they're like, I don't know.
1:57 Speaker 03 It's your hair.
1:58 Speaker 02 I'm not at work.
1:59 Speaker 03 Yeah, just sort it out.
2:01 Speaker 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.
2:14 Speaker 03 I know.
2:15 Speaker 02 Um, which is gonna be looking at listed buildings in Britain, yeah.
2:19 Speaker 03 Potentially, we might be getting rid of some of them.
2:20 Speaker 02 Yeah.
2:21 Speaker 03 We're saving.
2:21 Speaker 02 Do you have a favourite building in London that you like to see?
2:26 Speaker 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.
2:33 Speaker 02 Yeah, well, chef's choice, obviously, yeah.
2:36 Speaker 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.
2:43 Speaker 02 Yeah.
2:43 Speaker 03 You know, and I especially like it either really early in the morning.
2:46 Speaker 02 Mm-hmm.
2:47 Speaker 03 You know, I think that's one.
2:48 Speaker 02 On the way home from somewhere.
2:49 Speaker 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.
2:55 Speaker 02 Mm-hmm.
2:55 Speaker 03 You know, it's a, it's an amazing city.
2:57 Speaker 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.
3:26 Speaker 03 Yeah.
3:27 Speaker 02 No question. Just letting us know. But I thought, I bet people have names for things who listen to Dish.
3:36 Speaker 03 Yeah.
3:36 Speaker 02 That that is not the official name.
3:38 Speaker 03 Yeah.
3:38 Speaker 02 But they call it that.
3:40 Speaker 03 Yeah.
3:40 Speaker 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?
3:47 Speaker 03 No, of course.
3:48 Speaker 02 They are in Marie's house.
3:49 Speaker 03 We have freezer day.
3:50 Speaker 02 And what's that? Just everything get out of the freezer?
3:51 Speaker 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.
3:56 Speaker 02 Okay, yeah.
3:57 Speaker 03 Freezer party.
3:58 Speaker 02 Freezer party?
3:59 Speaker 03 Yeah, there you go.
3:59 Speaker 02 If you do have one in your house, do email us, [email protected] .
4:03 Speaker 03 Bin Day Soup.
4:04 Speaker 02 Bin Day Soup. I mean, it's not one you'd put on the menu at Mariner, is it?
4:07 Speaker 03 Very prescient not putting it in the bin. That's the good thing.
4:10 Speaker 02 Yeah, exactly.
4:10 Speaker 03 Very good. We're happy with that, Marie.
4:12 Speaker 02 Now, we should welcome a guest. Uh, let's welcome Kevin MacLeod to Dish.
4:18 Speaker 02 Yes.
4:20 Speaker 04 Hi.
4:20 Speaker 02 Hi Kevin.
4:21 Speaker 04 Hi.
4:22 Speaker 03 Hi Kevin.
4:22 Speaker 02 Welcome. How are you?
4:24 Speaker 04 Very good.
4:25 Speaker 03 Lovely to see you.
4:26 Speaker 04 And you? Thanks so much for having me here. Yeah, well, you know, I'm excited to be here.
4:30 Speaker 02 Yeah?
4:31 Speaker 03 Oh, bless you.
4:31 Speaker 04 I bring produce.
4:32 Speaker 02 Oh, wow.
4:33 Speaker 03 Oh, thank you.
4:33 Speaker 02 We've forgotten a bit of rhubarb.
4:34 Speaker 04 Well, it's just, yeah, this I picked very early this morning.
4:36 Speaker 02 Oh.
4:37 Speaker 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.
4:42 Speaker 03 These amazing apples. I know, I've just been starting to prep them.
4:46 Speaker 04 This is the prune of the apple world.
4:48 Speaker 02 What the hell is this?
4:50 Speaker 03 But look at this one.
4:52 Speaker 04 This is a kid's orange red, and that's a kid's orange brown.
4:55 Speaker 02 Oh.
4:55 Speaker 03 Orange brown.
4:56 Speaker 04 That's just gone.
4:57 Speaker 03 Yeah.
4:58 Speaker 04 So obviously I didn't just, like, bring them.
5:00 Speaker 03 Yeah.
5:00 Speaker 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.
5:07 Speaker 03 Yeah.
5:08 Speaker 04 And I stored these, and most of them have been good, and the occasional one has gone.
5:11 Speaker 03 Escaped.
5:12 Speaker 04 Yeah.
5:12 Speaker 03 Went off for a party.
5:13 Speaker 04 Well, yeah, yeah, yeah, it's gone, it's turned into a full-on prune, stroke, date, stroke, raisin.
5:18 Speaker 03 Did you eat one?
5:19 Speaker 04 Well, I did, and it tastes to me a bit like an apple that's been soaked in balsamic vinegar.
5:25 Speaker 03 Oh, right.
5:25 Speaker 04 Have you had a little?
5:26 Speaker 03 I'm going to have a nibble.
5:27 Speaker 02 We're going to try a bit?
5:28 Speaker 03 We are, yes. Come on, Nick, be brave.
5:31 Speaker 02 Really?
5:32 Speaker 03 Yes.
5:35 Speaker 04 Oh, look at that, that's beautiful.
5:37 Speaker 02 God.
5:38 Speaker 03 Look at the colour.
5:39 Speaker 04 Get me some of that.
5:39 Speaker 02 Look at the colour of the pips, they're bright red.
5:42 Speaker 03 It does, it does taste alcoholic.
5:44 Speaker 04 Yeah.
5:45 Speaker 03 There's something about it, it's like it's some fermentation in a way.
5:48 Speaker 04 Yeah, yeah, yeah.
5:49 Speaker 02 Are you sure that's all right?
5:50 Speaker 03 It's gonna be fine, isn't it?
5:52 Speaker 04 It's just like eating a prune.
5:53 Speaker 03 Yeah.
5:54 Speaker 02 Right.
5:55 Speaker 03 That's what prunes are.
5:56 Speaker 04 It may have the same effect.
5:57 Speaker 03 Yeah, exactly. Kevin and I might have to leave.
6:00 Speaker 02 Is it fizzy? You know, when you have, like, off-prune, it's a bit fizzy.
6:03 Speaker 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.
6:10 Speaker 02 Are you gonna do it?
6:11 Speaker 03 It's gonna be fine.
6:12 Speaker 02 Oh, okay, yeah.
6:14 Speaker 04 What do you think? It's a bit unusual.
6:16 Speaker 02 Initially, yeah, but then, yeah, very unusual.
6:18 Speaker 03 Right, get Kevin a beer.
6:20 Speaker 02 Oh, yeah, come on, let's sit down, Kevin, come on.
6:24 Speaker 02 Okay, it's time to welcome our guest, Ant blah. Are you ready?
6:27 Speaker 03 I'm ready.
6:27 Speaker 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.
6:37 Speaker 04 Thank you.
6:37 Speaker 02 Yes. Welcome.
6:40 Speaker 04 Thank you.
6:40 Speaker 03 Thank you, Kevin. Welcome.
6:42 Speaker 02 Hi, Kevin. Cheers. Welcome to Dish.
6:44 Speaker 04 This is only gonna go one way, isn't it?
6:46 Speaker 02 Oh, my God, yes.
6:47 Speaker 04 Very excited to be here.
6:48 Speaker 03 Oh, thank you.
6:49 Speaker 04 I mean, because basically I've spent weeks in preparation. Deciding what to bring.
6:53 Speaker 02 What to bring?
6:53 Speaker 04 Yeah, what to ask for.
6:54 Speaker 02 Yeah. We love when a guest brings things. You've brought things that you've grown yourself.
6:59 Speaker 03 Yeah.
7:00 Speaker 02 Which immediately brings you higher up. Your best guest ever.
7:03 Speaker 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.
7:11 Speaker 02 Have you always done it?
7:12 Speaker 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...
7:23 Speaker 03 So they're sheltered and...
7:24 Speaker 04 Apricots and peaches and cherries and thumbs.
7:26 Speaker 03 Oh, wow. What have your apricots been like?
7:29 Speaker 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.
7:51 Speaker 02 Wow.
7:52 Speaker 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.
8:09 Speaker 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.
8:14 Speaker 04 Yeah.
8:14 Speaker 02 But that's about it. Do you grow anything in your garden?
8:16 Speaker 03 No, we don't have enough soil.
8:18 Speaker 02 No, you don't? You've got like a paved garden?
8:21 Speaker 03 Paved garden, we've got borders, so you can't...
8:23 Speaker 04 A London.
8:24 Speaker 02 Yeah, London gardens, yeah.
8:25 Speaker 04 What they say about London gardens, frick, dust and catch it.
8:27 Speaker 02 Yeah. So what would you say grows perfectly in those conditions? Is there anything that you'd sort of foolproof?
8:34 Speaker 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.
8:51 Speaker 04 You only need, for a household of six people, you only need one courgette.
8:55 Speaker 03 Yeah, but it grows and grows.
8:56 Speaker 04 They're so prolific.
8:57 Speaker 02 Oh, maybe we do that.
8:58 Speaker 03 Give a courgette.
8:59 Speaker 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?
9:11 Speaker 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.
9:18 Speaker 03 Right, yeah.
9:20 Speaker 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.
9:30 Speaker 03 Yeah.
9:31 Speaker 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?
9:42 Speaker 03 Sure.
9:43 Speaker 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.
9:56 Speaker 03 Well, they service in a way the community.
9:58 Speaker 04 Oh, completely, yeah.
9:59 Speaker 03 That's it, yeah. And that's what a great local pub will do.
10:02 Speaker 04 Yeah, I'd argue you should be able to walk to a pub and you know no one.
10:05 Speaker 03 Yeah.
10:05 Speaker 04 And if you want, by the end of the session, evening, you might have met somebody.
10:09 Speaker 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.
10:16 Speaker 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.
10:25 Speaker 04 Okay, go on.
10:26 Speaker 02 So there were no dislikes apart from a hard no to ultra-processed foods. There'd be no UPS.
10:32 Speaker 04 Yeah, no, having said that, I did eat a pizza last night.
10:35 Speaker 02 No!
10:35 Speaker 03 Kevin, Kevin, Kevin.
10:38 Speaker 02 Kevin, Kevin.
10:38 Speaker 03 Stop it now, let's go.
10:40 Speaker 04 It's gluten-free.
10:41 Speaker 02 Yes.
10:41 Speaker 03 Okay.
10:41 Speaker 04 I don't know if that means it's got more ultra-processed food.
10:44 Speaker 02 Probably.
10:45 Speaker 03 Yeah, okay.
10:47 Speaker 02 Your likes were organic foods, roast, Italian, Lebanese, also pancakes.
10:52 Speaker 04 Yeah.
10:52 Speaker 03 You like them?
10:53 Speaker 04 Cooking pancakes.
10:54 Speaker 03 Okay. Deep ones or deep ones?
10:56 Speaker 04 Uh, I can do both, but you know, I tend to do dinner. Well, I guess I like cooking Yorkies as well.
11:02 Speaker 02 Okay.
11:03 Speaker 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.
11:09 Speaker 02 Yeah, yeah, yeah.
11:09 Speaker 04 Fluffy or not.
11:10 Speaker 02 Yeah. And also on your likes in your yes list were herbs, salads and olive oils.
11:16 Speaker 04 Yeah.
11:17 Speaker 02 As someone that grows stuff, do you go out and harvest great stuff for a great salad at home?
11:22 Speaker 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.
11:40 Speaker 02 Right.
11:40 Speaker 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.
11:55 Speaker 02 Oh.
11:56 Speaker 04 Not, not nice.
11:57 Speaker 02 Oh, we need some of that.
11:58 Speaker 03 Yeah.
11:59 Speaker 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.
12:09 Speaker 03 Yeah.
12:09 Speaker 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.
12:16 Speaker 02 Uh huh.
12:16 Speaker 04 I find it gives a good rise on the Yorkie and um more eggs than you think.
12:21 Speaker 02 Uh huh.
12:21 Speaker 04 Yeah. So often four, five.
12:23 Speaker 03 And do you make your batter the day before?
12:25 Speaker 04 I never make my batter the day. I'm never that organised.
12:28 Speaker 03 Okay.
12:29 Speaker 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.
12:40 Speaker 02 It's a disaster.
12:41 Speaker 04 It's a, yeah, absolutely.
12:42 Speaker 03 It's a problem that could happen.
12:43 Speaker 02 What, is that a good method, Ange? Is that, would you?
12:45 Speaker 03 I think so.
12:45 Speaker 04 Could you add to that? Cause I, I.
12:47 Speaker 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.
12:57 Speaker 04 Yeah.
12:57 Speaker 03 And as you say, in and close the door.
12:59 Speaker 04 Yeah.
12:59 Speaker 03 The worst is you start peeking in and then it's all going to deflate.
13:03 Speaker 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.
13:09 Speaker 03 You send each other pictures?
13:11 Speaker 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.
13:21 Speaker 03 Oh, brilliant. I love that. Yeah.
13:22 Speaker 04 Arrogantly, but never.
13:28 Speaker 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?
13:41 Speaker 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.
14:12 Speaker 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.
14:28 Speaker 04 Hey.
14:28 Speaker 03 Hey, there you go.
14:29 Speaker 02 There we go, there's the bloke. What is the season for venison?
14:32 Speaker 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.
14:45 Speaker 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?
14:52 Speaker 04 Oh, that's so hard. I like a crumble.
14:55 Speaker 02 Yes.
14:56 Speaker 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.
15:05 Speaker 03 Everyone loves a crumble.
15:06 Speaker 02 You can't not like a crumble.
15:08 Speaker 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.
15:33 Speaker 03 See if they're up to standard.
15:34 Speaker 04 Absolutely. So I picked some the night. Before last and I cooked them and my wife just said, these are horribly bitter.
15:40 Speaker 02 Oh no.
15:41 Speaker 04 So I like them, but.
15:43 Speaker 03 I like bitter greens.
15:44 Speaker 04 Yeah, I didn't know whether to bring them or not in my dinner.
15:46 Speaker 03 Next time you come.
15:47 Speaker 04 Yeah.
15:48 Speaker 03 On that note, I'm gonna get you some greens.
15:49 Speaker 02 We should book Kevin for whatever's the most seasonally perfect time, like align our paths.
15:55 Speaker 03 I wanna try the apricots.
15:56 Speaker 02 I wanna try. We should have gone to you.
15:59 Speaker 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.
16:08 Speaker 03 Do you have animals? Do you have chickens or anything?
16:10 Speaker 04 No, no, no sheep in the field, yeah, yeah, they're, they're good.
16:14 Speaker 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.
16:25 Speaker 04 Where are you from, Angela?
16:26 Speaker 03 Um, we're from near Bologna, a place called Badri, up in the sort of out the hills.
16:32 Speaker 04 Oh, oh, no.
16:33 Speaker 03 Sort of about an hour from Padramah.
16:35 Speaker 04 I was filming there for a series I made about classic cars, which is coming out in the autumn.
16:39 Speaker 03 Well, there's a big Ferrari garage there and the big Lamborghini garage as well.
16:43 Speaker 04 Yeah, well, we went to visit the other company that you didn't mention.
16:45 Speaker 03 Okay, sorry.
16:47 Speaker 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.
16:55 Speaker 02 What were you there for a year for? What were you doing? Was it just a?
16:58 Speaker 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.
17:21 Speaker 02 Oh, really?
17:22 Speaker 04 Yeah, well, I mean, making wine.
17:24 Speaker 02 Right, making wine, yeah, yeah, okay, yeah. Not, didn't drive you to alcohol, it was the witness in the process, yeah.
17:30 Speaker 04 Not in that sense, no, no, it's more about the crafting of it and the, the joy of it, yeah.
17:35 Speaker 02 So when you did that, was that what inspired you to do your own gardens at home?
17:40 Speaker 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.
18:12 Speaker 02 And you could do the whole bloody thing and then the wines crap.
18:15 Speaker 04 Because there are so many bad years.
18:16 Speaker 02 Yes, high risk. We've got to start growing stuff, Ange.
18:20 Speaker 03 We've got to stop growing.
18:21 Speaker 04 Start a winery in your back garden.
18:24 Speaker 02 Come on.
18:24 Speaker 03 We're not going to start a winery.
18:26 Speaker 02 No, I've tried that with Angela before and she's not having it.
18:29 Speaker 03 Not a chance.
18:29 Speaker 02 I have pitched it Kevin before saying, why don't we do one? Like a good English wine somewhere.
18:35 Speaker 04 Come up to Herefordshire and I will take you around.
18:37 Speaker 03 We're going to have an English wine today.
18:38 Speaker 04 Twelve wineries.
18:39 Speaker 02 Yeah.
18:40 Speaker 04 Within half an hour.
18:40 Speaker 02 Oh, wow.
18:43 Speaker 02 Tell us what we have, please, Angela.
18:45 Speaker 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.
19:14 Speaker 04 Unbelievable.
19:15 Speaker 03 Yeah, this is your rhubarb.
19:16 Speaker 04 I thought you needed like months to pick.
19:17 Speaker 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.
19:56 Speaker 02 All in the pan.
19:56 Speaker 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.
20:06 Speaker 04 It tastes very Italian.
20:07 Speaker 03 Yes, the fennel and the pork, yeah.
20:09 Speaker 04 Fennel, Pinocchio.
20:11 Speaker 03 Yeah, exactly.
20:12 Speaker 02 Talk to me about why this works so well, because pork and apple, sure, but pork and rhubarb?
20:18 Speaker 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.
20:30 Speaker 04 That's really good.
20:31 Speaker 03 Yeah.
20:32 Speaker 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?
20:45 Speaker 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.
21:04 Speaker 02 And it's great with the fennel.
21:05 Speaker 03 Thank you.
21:06 Speaker 04 And the orange juice.
21:09 Speaker 03 Would you like some wine, Kevin?
21:11 Speaker 04 Yeah.
21:14 Speaker 04 Yeah, please, add another glass, yeah, what is it?
21:16 Speaker 03 So, we have a chapel down, Bacchus chapel down.
21:20 Speaker 04 It's a British wine.
21:22 Speaker 03 British wine, beautiful, crispy citrus, English wine.
21:26 Speaker 04 Oh, again, to cut through that fat.
21:28 Speaker 03 Yeah, you go, so it will work very well.
21:30 Speaker 04 Thank you, lovely. My goodness me, there's greens as well.
21:34 Speaker 02 Oh yeah, we need the greens. What greens have we got here, Ange?
21:36 Speaker 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.
21:43 Speaker 04 This is my ideal working day.
21:45 Speaker 02 Oh, this is a fantastic day to be honest.
21:47 Speaker 04 I can't imagine getting better, really.
21:51 Speaker 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.
22:06 Speaker 03 Perfect.
22:09 Speaker 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?
22:26 Speaker 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.
23:05 Speaker 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.
23:39 Speaker 02 Wow.
23:39 Speaker 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.
24:21 Speaker 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.
24:38 Speaker 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.
24:52 Speaker 03 Oh, right, yeah, yeah.
24:53 Speaker 02 And it's like a huge industrial power plant.
24:55 Speaker 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.
25:09 Speaker 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.
25:19 Speaker 04 Don't spoil lunch.
25:20 Speaker 02 Look at these, look at these, they're amazing.
25:24 Speaker 03 Wish you were here.
25:25 Speaker 02 Are amazing, they really are.
25:27 Speaker 04 That was taken in winds of, it was gusting to 50 miles an hour.
25:31 Speaker 03 Yeah.
25:32 Speaker 04 And they said, we really shouldn't be here because the maximum speed we can be around is just 35.
25:36 Speaker 02 Oh.
25:36 Speaker 04 Because we're worried that they'll blow over.
25:37 Speaker 03 Yeah.
25:38 Speaker 02 Oh shit.
25:38 Speaker 04 I mean, I just.
25:40 Speaker 02 I hope you've got a hard hat on just in case.
25:42 Speaker 03 They blow over.
25:43 Speaker 04 It would really help, wouldn't it?
25:45 Speaker 02 Just in case. Greetings in the pub, nice pubs to stop off on, of course.
25:49 Speaker 04 See, their eyes are half open and their smile is half there.
25:52 Speaker 02 Love. He's like, let me just drink the pint, please.
25:55 Speaker 04 I was trying to buy a third.
25:56 Speaker 02 Oh, where's that?
25:57 Speaker 03 Yeah.
25:58 Speaker 04 That's Coventry Cathedral.
25:59 Speaker 02 That's Coventry Cathedral.
26:01 Speaker 03 God, it is stunning, isn't it?
26:02 Speaker 02 Fabulous.
26:02 Speaker 04 With the roof.
26:03 Speaker 03 Yeah.
26:04 Speaker 04 Designed and engineered by Ovaram.
26:05 Speaker 03 Oh, wow.
26:06 Speaker 02 Love. This is in a cooling tower?
26:09 Speaker 04 Inside the cooling tower.
26:10 Speaker 02 Wow.
26:11 Speaker 04 Which is the coolest place to be.
26:12 Speaker 02 Wow.
26:14 Speaker 03 It seems ridiculous that we can't use that for other stuff.
26:16 Speaker 02 Yeah.
26:16 Speaker 03 It just seems.
26:17 Speaker 04 I know.
26:18 Speaker 02 Stick all your apples in there.
26:19 Speaker 03 Yeah.
26:20 Speaker 02 Apple storage.
26:21 Speaker 03 Yeah.
26:22 Speaker 02 There we go.
26:23 Speaker 04 Somebody I spoke to said they make great data centres.
26:26 Speaker 03 Oh, okay.
26:27 Speaker 04 For a data centre, you need loads of water.
26:29 Speaker 03 Yeah.
26:30 Speaker 04 Got that because there's a river next door.
26:31 Speaker 02 Yeah.
26:31 Speaker 04 You need loads of power. Oh, it's a power station. And you need to cool the equipment.
26:36 Speaker 03 Yeah.
26:36 Speaker 04 So you build it in the cooling tower and then it would draw the.
26:40 Speaker 02 Yeah.
26:40 Speaker 04 And that's exactly what it's designed to do.
26:42 Speaker 02 Get it done.
26:43 Speaker 03 Get it. We're back here, Kevin.
26:45 Speaker 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.
26:54 Speaker 04 Oh, do we?
26:55 Speaker 02 We do, we do, we do.
26:57 Speaker 04 I was going to talk more about the pork.
26:59 Speaker 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.
27:09 Speaker 03 Yep.
27:10 Speaker 02 And I was thinking quite a lot of parallels between cooking and architecture.
27:13 Speaker 03 Yeah.
27:14 Speaker 02 And construction.
27:15 Speaker 03 Construction, yeah.
27:16 Speaker 02 Yeah, well, Kevin's always like, you know, simplicity is key.
27:19 Speaker 03 Definitely.
27:19 Speaker 02 Your very simplicity is key.
27:21 Speaker 03 Yeah, don't overcomplicate it.
27:22 Speaker 02 Don't overcomplicate it, yeah.
27:24 Speaker 03 Less is more, all of that.
27:25 Speaker 04 In an architecture, we start with the bones, in food you end with the bones.
27:28 Speaker 03 Yeah, exactly.
27:29 Speaker 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?
27:43 Speaker 04 Would it work? Would we get a recommission?
27:46 Speaker 03 Yeah.
27:47 Speaker 04 Would it be just one to bear and his dog?
27:49 Speaker 03 Hmm.
27:49 Speaker 04 Um, surely we'd run out of projects?
27:54 Speaker 04 Lots of thoughts like that. I mean, excuse me, I'm now eating the kale.
27:57 Speaker 02 Sorry.
27:58 Speaker 03 That's all right, it can help.
27:59 Speaker 02 That's the issue with the dish, don't it?
28:00 Speaker 03 Yeah.
28:01 Speaker 04 It's a delicious dish.
28:04 Speaker 02 It is a delicious dish.
28:05 Speaker 04 Angela, really amazing. I mean, it's lovely to eat great food.
28:09 Speaker 03 Thank you.
28:10 Speaker 04 People often ask me what my favourite project is.
28:12 Speaker 03 Oh, yeah, of course.
28:13 Speaker 04 And actually, the projects are great. The quality of the projects is usually determined by the quality of the pub.
28:20 Speaker 03 Yeah.
28:22 Speaker 03 You're there.
28:23 Speaker 04 Exactly, and and it's the people, it's always the people, it's all, you know, the people.
28:30 Speaker 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.
28:47 Speaker 02 What do you think, Angela, as someone that's spent a lifetime in kitchens?
28:51 Speaker 03 Mm hmm.
28:51 Speaker 02 Is the key to good kitchen design? What is your like, this makes sense?
28:57 Speaker 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.
29:03 Speaker 02 Mm hmm, yeah.
29:04 Speaker 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.
29:11 Speaker 02 Yeah.
29:11 Speaker 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.
29:21 Speaker 02 Mm hmm.
29:21 Speaker 03 That's my theory.
29:22 Speaker 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.
29:32 Speaker 04 Have you considered a media room?
29:38 Speaker 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.
29:47 Speaker 03 Yeah.
29:47 Speaker 02 So he was like, you should have the fridge, the sink.
29:50 Speaker 04 Yeah.
29:50 Speaker 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.
30:02 Speaker 03 Yeah, too much, yeah.
30:03 Speaker 04 I I think in in larger households.
30:05 Speaker 03 Mm.
30:06 Speaker 04 The the best kitchen design is the galley.
30:09 Speaker 02 Yes.
30:09 Speaker 04 Because only one person's allowed in.
30:10 Speaker 03 Yeah, yeah, yeah, that's true.
30:12 Speaker 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.
30:23 Speaker 02 Yes.
30:26 Speaker 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.
30:33 Speaker 03 Oh, yeah, yeah, yeah.
30:34 Speaker 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.
30:41 Speaker 04 They're not related, those two things.
30:42 Speaker 02 No, not related.
30:45 Speaker 04 There's no historical correlation for that.
30:48 Speaker 02 No, there's no correlation, no correlation. The windows not fitting is a common thread.
30:53 Speaker 03 Yeah.
30:53 Speaker 04 Yeah.
30:53 Speaker 02 What the hell's everyone doing, Kevin?
30:55 Speaker 03 Who's not measuring it?
30:56 Speaker 04 Blame the toughening process.
30:57 Speaker 02 The toughening process. So like the house is like...
31:00 Speaker 04 Do you really wanna know?
31:01 Speaker 02 Yeah, I really wanna know.
31:03 Speaker 04 It's a little bit like Andrew talking about, you know, how to tenderize the meat and not overcook it.
31:07 Speaker 03 Yeah.
31:08 Speaker 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?
31:20 Speaker 03 Yeah.
31:20 Speaker 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.
31:38 Speaker 02 Oh, my God. A nightmare for those people, but great TV.
31:41 Speaker 04 Do you know what I love?
31:43 Speaker 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?
32:08 Speaker 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.
32:52 Speaker 04 And the worst homes are those that just look like a catalogue.
32:55 Speaker 02 Yeah.
32:56 Speaker 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?
33:00 Speaker 02 Yeah.
33:01 Speaker 04 Yeah, the the best homes are always.
33:03 Speaker 02 Yeah.
33:03 Speaker 04 Idiosyncratic ones.
33:04 Speaker 02 And that lived in and, you know.
33:05 Speaker 04 Yeah, yeah, yeah. And done with commitment and passion. And then I think it'll last probably.
33:14 Speaker 03 So we're gonna have your apples.
33:16 Speaker 04 Oh, wow, wow, wow. This is a bit of a, I mean, the pickle rhubarb is one thing, right?
33:21 Speaker 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.
33:29 Speaker 02 Oh, yeah.
33:30 Speaker 04 Oh, I'm so sorry.
33:31 Speaker 03 What can I say? It's all right.
33:33 Speaker 02 Sorry, Anne.
33:34 Speaker 03 I blame you two, not me.
33:38 Speaker 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.
33:42 Speaker 03 No, no, no, it's fine. I think it just needs a little bit more cooking.
33:45 Speaker 02 I love these little apples.
33:48 Speaker 04 Well, can you just tell me what you did here? Because I wanna go home and.
33:51 Speaker 02 And do this, yeah.
33:52 Speaker 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.
34:00 Speaker 02 Mm-hmm.
34:00 Speaker 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.
34:20 Speaker 04 It's all great. It's beautiful.
34:22 Speaker 03 There you go. And and your apples, Kevin?
34:25 Speaker 02 Those apples are so good. This is a dish first that we're cooking with produce that a guest has brought.
34:30 Speaker 04 Oh, really?
34:31 Speaker 03 So good, yeah.
34:35 Speaker 02 Shall we do Kevin's fast food quiz?
34:36 Speaker 03 Shall we?
34:37 Speaker 04 Oh god, what's that?
34:38 Speaker 02 Kevin, it is time...
34:41 Speaker 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?
34:54 Speaker 04 Toast.
34:55 Speaker 03 What's your favourite sandwich, Philin?
34:58 Speaker 04 Banana.
34:59 Speaker 02 What is your favourite form of potato?
35:02 Speaker 04 Roast.
35:03 Speaker 03 Favourite herb?
35:05 Speaker 04 Ooh, hard, but I'd say rosemary.
35:07 Speaker 03 What's your favourite bean?
35:08 Speaker 04 Bean. Big, farther ones.
35:11 Speaker 03 Okay, lovely, yeah.
35:13 Speaker 02 What is the best crisp?
35:15 Speaker 04 Oh, I'd like a flame grilled steak.
35:20 Speaker 03 What's your favourite kitchen utensil?
35:23 Speaker 04 Oh, at the moment, my latest acquisition from the supermarket, which is tongs.
35:27 Speaker 03 Tongs, love a tong.
35:30 Speaker 02 Kevin MacLeod, a big one for you. Best variety of apple?
35:33 Speaker 04 Oh, you can't!
35:38 Speaker 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.
35:55 Speaker 02 Excuse me?
35:56 Speaker 04 And another one called Village Bike.
35:58 Speaker 02 Oh!
36:02 Speaker 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...
36:11 Speaker 03 Yeah, someone, anyone who knows about Village Bike or Slack McGirdle.
36:15 Speaker 02 Get to it, please.
36:17 Speaker 03 Get it, tap and dip, please.
36:18 Speaker 02 Please, please.
36:19 Speaker 03 Love that.
36:20 Speaker 02 Shall we end it on that? We don't get any better than Slack McGirdle.
36:28 Speaker 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?
36:53 Speaker 04 I'm always up for a hard hat.
36:56 Speaker 04 I've just one for each of us.
36:57 Speaker 02 Yes, please.
36:59 Speaker 04 How often do you wear them?
37:01 Speaker 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?
37:10 Speaker 04 Final piece to camera.
37:11 Speaker 02 Yes, final piece to camera, please.
37:13 Speaker 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.
37:55 Speaker 03 So are we done now? Can I take this nonsense off?
37:57 Speaker 04 The project had also taken its toll on Nick.
38:00 Speaker 03 It's gonna be fine.
38:03 Speaker 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.
38:19 Speaker 02 Yes, Kevin!
38:21 Speaker 04 Good.
38:22 Speaker 03 Goodie bag!
38:23 Speaker 02 Kevin, the goodie bag is yours.
38:25 Speaker 04 Thank you so much. I feel like suddenly I was in an episode of The Archers.
38:31 Speaker 02 Oh, thank you, Kevin.
38:33 Speaker 03 Thank you, Kevin.
38:34 Speaker 02 Kevin, thank you so much for coming to see us.
38:36 Speaker 04 Thank you, thank you.
38:37 Speaker 02 That was so great to chat.
38:38 Speaker 04 I loved it. Thank you so much.
38:39 Speaker 02 And thanks for bringing our rhubarb and our apples as well.
38:42 Speaker 03 Yeah, everything. It's brilliant. Can't wait for the show.
38:45 Speaker 02 Yeah. Round of applause for Kevin.
38:47 Speaker 04 God bless you.
38:48 Speaker 02 Everybody.
38:48 Speaker 04 Thank you.
38:49 Speaker 03 Thank you, Kevin.
38:54 Speaker 02 If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.
39:01 Speaker 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.
39:10 Speaker 02 Email your questions, thoughts and suggestions to [email protected]
39:16 Speaker 03 Dish from Waitrose is a Cold Glass production.
39:19 Speaker 05 Waitrose, the home of food lovers.
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