Kate Winslet (Christmas Special)

Oscar-winning acting royalty Kate Winslet joins us for a Christmas Special in the Dream Restaurant. But can James keep his Eternal Sunshine questions to himself? Kate Winslet’s directorial debut ‘Goodbye, June’ is in cinemas now and on Netflix from 24 December. Watch it here https://www.netflix.com/gb/title/81955146. Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 18 Dec. Off Menu is now on YouTube: @offmenupodcast https://www.youtube.com/@offmenupodcast Follow Off Menu on Instagram https://www.instagram.com/offmenuofficial and TikTok https://www.tiktok.com/@offmenuofficial: @offmenuofficial. And go to our website www.offmenupodcast.co.uk https://www.offmenupodcast.co.uk/ for a list of restaurants recommended on the show. Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster. Produced, recorded and edited by Ben Williams for Plosive https://www.plosive.co.uk/. Video production by Megan McCarthy for Plosive https://www.plosive.co.uk/, and Pippa Brown. Artwork by Paul Gilbey https://www.instagram.com/pushgilbey/ (photography and design). Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

• 0:00Speaker 00

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone and I also get the latest iPhone every year. Shh. Anything else? Verizon let me choose Apple Watch Series 12 or iPad on them.

• 0:13Speaker 01

  Everybody, listen up.

• 0:14Speaker 00

  Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade in needed and the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for watch or iPad required. Additional terms apply for all offers.

• 0:45Speaker 02

  Welcome to the Off Menu Podcast, taking the ginger biscuits of conversation, leaving them on the fireplace hearth of humour and awaiting the Santa of friendship. Santa's gonna eat some biscuits, leave some biscuits out for Santa, James. What do you leave out for Santa, man?

• 1:06Speaker 01

  That is a gamble. My name is James A. Cusson. Together, we own a dream restaurant.

• 1:10Speaker 02

  Good chat. What do you leave out for Santa?

• 1:11Speaker 01

  And every single year, every single year.

• 1:14Speaker 02

  What do you leave out for Santa?

• 1:15Speaker 01

  Every week, we're inviting a guest and we ask them their favourite ever.

• 1:18Speaker 02

  No, every single year, we invite a guest in to ask them about their Christmas menu.

• 1:22Speaker 01

  Yes.

• 1:23Speaker 02

  So you were right.

• 1:24Speaker 01

  And we ask them their favourite ever, start and main course, dessert, side dish, drink and Christmas dinner.

• 1:28Speaker 02

  Yes.

• 1:28Speaker 01

  Not in that order.

• 1:29Speaker 02

  Yeah.

• 1:30Speaker 01

  And this week, this year.

• 1:33Speaker 02

  He's had a nightmare. He's too excited.

• 1:35Speaker 01

  I am, because our guest is Kate Winslet.

• 1:39Speaker 02

  It's only Kate Winslet.

• 1:40Speaker 01

  Holy moly.

• 1:41Speaker 02

  Holy moly, man. This podcast has got out of hand. But now Kate Winslet's agreeing to come on?

• 1:46Speaker 01

  Add Kate Winslet to the list of people we thought we'd never, ever meet, let alone interview.

• 1:51Speaker 02

  Yeah. I can't wait for this episode.

• 1:52Speaker 01

  What is going on?

• 1:54Speaker 02

  Yeah.

• 1:54Speaker 01

  I'm happy.

• 1:56Speaker 02

  I'm a happy guy. You're too happy and I'm... Look, listeners to this podcast will know that your favourite film, is it fair to say?

• 2:03Speaker 01

  Yep.

• 2:04Speaker 02

  Is Eternal Sunshine of the Spotless Mind.

• 2:05Speaker 01

  Yes.

• 2:06Speaker 02

  So I'm worried because we've got the star of Eternal Sunshine of the Spotless Mind coming in.

• 2:11Speaker 01

  Yeah.

• 2:12Speaker 02

  And we've, we've got to ask Kate her dream menu. We've got to ask her about her Christmas. We've got to do all of this and I'm worried that you're going to try and make this a podcast exclusively about eternal.

• 2:23Speaker 01

  No, brother. I'm a professional. You know I am. I'm going to stick to the format.

• 2:30Speaker 02

  I don't believe you.

• 2:32Speaker 01

  When we've had actors on before, I don't bring up their stuff.

• 2:36Speaker 02

  That's all you do. And that's fine. It's fine to bring up their stuff.

• 2:40Speaker 01

  Yeah.

• 2:40Speaker 02

  Kate's got an incredible CV of amazing things that she's been involved in. But I'm worried you're going to over focus on one thing.

• 2:48Speaker 01

  What, Eternal Sunshine of the Spotless Mind?

• 2:49Speaker 02

  Yes, yeah, yeah, yeah.

• 2:49Speaker 01

  Favorite film?

• 2:50Speaker 02

  Yeah.

• 2:51Speaker 01

  I'll, I'll, it's Christmas, you know.

• 2:54Speaker 02

  Because we've got to talk to Kate about food, because that's what the podcast is. And we've got to talk to Kate about her new film, her directorial debut, Goodbye June.

• 3:02Speaker 01

  Which is in cinemas now, of course.

• 3:04Speaker 02

  Yes.

• 3:05Speaker 01

  And on Netflix on Christmas Eve.

• 3:06Speaker 02

  Yeah, Netflix, December the 24th, which colloquially known as Christmas Eve.

• 3:13Speaker 02

  Just in case people don't know.

• 3:15Speaker 01

  If I say Christmas Eve, people wouldn't know when that is.

• 3:16Speaker 02

  Oh, well, you never know. The cast list of Goodbye June reads like if you were putting together a football team for all the greatest actors in Britain.

• 3:27Speaker 01

  Yeah, well, it's like if someone read out the cast list, it was like just these are the nominations for, you know, best actors this year.

• 3:33Speaker 02

  Yeah.

• 3:34Speaker 01

  You'd be like, yeah, that makes sense.

• 3:35Speaker 02

  Tony Collette, Johnny Flynn, Andrea Riseborough, Timothy Spall, Kate Winslet and Helen Mirren. And then you're looking at other, other cast members. Uh, Stephen Merchant, heard of him?

• 3:44Speaker 01

  Just popping up.

• 3:45Speaker 02

  He's not been on the pod.

• 3:46Speaker 01

  Jamie Swift, that's Higgins.

• 3:48Speaker 02

  Yeah, Higgins.

• 3:49Speaker 01

  Higgins is, Higgins is in this.

• 3:50Speaker 02

  Yeah, Emmy nominated Higgins.

• 3:52Speaker 01

  Yeah, yeah, that's fun.

• 3:54Speaker 02

  That's crazy, man. You can also watch this podcast on YouTube. Why wouldn't you?

• 3:58Speaker 01

  No one's gonna stop you.

• 4:00Speaker 02

  No one's gonna stop you. Watch it on YouTube, listen to it, just do as many things as you can.

• 4:05Speaker 01

  Yeah.

• 4:05Speaker 02

  You won't hear this bit on YouTube though.

• 4:08Speaker 01

  No, that'd be crazy. Here's the thing, Ed.

• 4:10Speaker 02

  Hmm.

• 4:10Speaker 01

  We're excited that Kate Winslet's on the podcast. We're excited to talk about Goodbye June, but if Kate Winslet.

• 4:16Speaker 02

  Yeah.

• 4:16Speaker 01

  Says the secret ingredient.

• 4:18Speaker 02

  No.

• 4:19Speaker 01

  An ingredient which we deem to be unacceptable.

• 4:21Speaker 02

  I don't want to do it this time.

• 4:21Speaker 01

  We will have to kick her out of the dream list. I'm afraid that, that is how it works.

• 4:25Speaker 02

  Oh, man. But what's the secret ingredient gonna be?

• 4:27Speaker 01

  Clementine, because that's her character's name in Eternal Sunshine of the Spotless Mind.

• 4:31Speaker 02

  Stop it.

• 4:32Speaker 01

  That's.

• 4:33Speaker 02

  You've got to calm down.

• 4:35Speaker 01

  I won't speak about it again unless she brings it up. That's the, that's the deal.

• 4:39Speaker 02

  No, I think even if she brings it up, you should say, we're not allowed to talk about that.

• 4:42Speaker 01

  Oh, come on.

• 4:45Speaker 02

  Uh, look, we are so, I don't know if you've worked it out, we're so excited to have Kate Winslet on the podcast.

• 4:49Speaker 01

  Yeah, just beyond excited. It's crazy.

• 4:51Speaker 02

  Yeah.

• 4:52Speaker 01

  Ed's moved his flight.

• 4:53Speaker 02

  I've moved my flight to Bergen, of course.

• 4:56Speaker 01

  Cause it's exciting.

• 4:57Speaker 02

  I would move, I'd, you know, I'd move heaven and earth to interview Kate Winslet.

• 5:01Speaker 01

  Yeah, I'm very excited about this, Ed. This is a.

• 5:05Speaker 01

  It's gonna be drink, come, do drink, come.

• 5:08Speaker 02

  Right, well, let's get her on the pod. This is the off-menu menu.

• 5:11Speaker 01

  Kate Winslet.

• 5:23Speaker 02

  Welcome, Kate, to the Dream Restaurant.

• 5:26Speaker 03

  Oh, it's very nice.

• 5:28Speaker 01

  Welcome, Kate Winslet, to the Dream Restaurant, but it's been a year for some time. Kate, my throat is like knackered and I was really worried about doing that bit and I've got to shout again later on.

• 5:38Speaker 03

  Have you?

• 5:39Speaker 01

  You must have good like throat tips as like a.

• 5:41Speaker 03

  Throat tips?

• 5:42Speaker 01

  Yeah, to, to, to like.

• 5:43Speaker 02

  I don't think actors call it, call it throat tips.

• 5:45Speaker 03

  I don't, I don't know if they do call it throat tips, but then what would we call it? Training? I don't have any training, so I don't know.

• 5:50Speaker 02

  Vocal, vocal training?

• 5:51Speaker 03

  No, I've never done any of that. I've never done any of that stuff. You just sort of make it up as you go along.

• 5:56Speaker 02

  Yeah.

• 5:57Speaker 03

  Yeah.

• 5:57Speaker 02

  Look after your voice. What, what if you're doing a film and your voice goes like this? You must be like, I need some lemon, sugar.

• 6:04Speaker 03

  I just don't know. I mean, I wish I could tell you that I had all these like clever things I do, but I, I really, I really don't.

• 6:11Speaker 02

  You just make it part of the character.

• 6:12Speaker 03

  You sort of have to just kind of, yeah, you just have to kind of go with the flow. I don't know. I mean, you have to look after yourself because the hours are really intensely long, but um. Not shouting at people always helps and I certainly don't do any of that, so.

• 6:25Speaker 02

  That's good. That's good to hear.

• 6:26Speaker 01

  What of all your roles is the most amount of shouting you had to do on camera?

• 6:30Speaker 03

  Oh, my God. So I, so I played, um, I played a character called Elena Vernum and she was a sort of a fictional, uh, chancellor in a fictional country. And, um, she was pretty vile and she did a lot of screaming at people. Yeah. So that was pretty hilarious. I actually did kind of quite love it as well.

• 6:48Speaker 02

  Yeah.

• 6:49Speaker 03

  Yeah, yeah.

• 6:49Speaker 02

  What was the film?

• 6:50Speaker 03

  It was a TV series for HBO called The Regime. Um, and it was a, it was my, my foray into comedy and I, I just absolutely loved it. She was outrageous and vile and, you know, treated people very badly.

• 7:02Speaker 02

  It's nice to have a sort of sanctioned reason to do that, right? You can just have a good old scream at people.

• 7:08Speaker 03

  Well, I've never really played a character like that.

• 7:10Speaker 02

  Yeah.

• 7:10Speaker 03

  And I just thought, well, you know, this is something new. I like to kind of mix it up and take risks and do things that might be a little bit unexpected, hopefully, you know.

• 7:18Speaker 02

  Yeah, yeah.

• 7:19Speaker 03

  Got to stay in the game, keep getting invited back to the party. So hopefully, um, hopefully that will continue because I do love it.

• 7:25Speaker 01

  It's crazy because in the really early day, so yesterday, just coincidentally, there was this thing came up on my algorithm of James Cameron talk about all of his films. And he talked about casting in Titanic and the whole Corset Kate thing before that, which I didn't know about that. Because for me now, that seems bananas.

• 7:41Speaker 03

  Bananas.

• 7:42Speaker 01

  That you, that you would have been called that or that, because you've done so many different things.

• 7:46Speaker 03

  Yeah.

• 7:46Speaker 01

  It was the first time I'd heard it.

• 7:47Speaker 03

  Well, people do like labels and I think, you know, starting out in some of those great early things I was able to do, like Sense and Sensibility and things like that. Um, yeah, people do like to sort of pigeonhole actresses and they don't really like it if you step outside of that. Um, framework that they have, um, chosen that you're going to exist in. And so, so no, I'm, yeah, weird, Corset Kate, doesn't make any sense.

• 8:11Speaker 01

  And you were so young at the time.

• 8:13Speaker 03

  Hmm.

• 8:13Speaker 01

  It's, I think there's a lot of jealousy from other people.

• 8:16Speaker 03

  Probably.

• 8:16Speaker 01

  Giving you a nickname like that, but then like.

• 8:18Speaker 03

  Yeah, probably.

• 8:19Speaker 01

  I just think like, for me, you're just somebody who's always done so many different things. It's really weird to watch that and go like, when did that happen?

• 8:26Speaker 03

  I know, it's bizarre. I think something that helped me kind of move beyond that was Eternal Sunshine of the Spotless Mind.

• 8:32Speaker 01

  Yeah.

• 8:32Speaker 03

  Which, um, I remember thinking, okay, this is, okay, this, this could be good. I could be, I could be stepping outside of that and, uh, you know, doing something completely wild and different. And that whole experience actually of making Eternal Sunshine was so amazing. I mean, Michelle Gondry, who directed it, he's just avant garde and funny and bonkers and, uh, and it was a great experience. I loved playing that character.

• 8:54Speaker 01

  There's a lot of improvisation in that film.

• 8:56Speaker 02

  I'm glad you've brought this film up, Kate, because I had to message James when we, when we confirmed that you were coming in and say, don't only talk about Eternal Sunshine of the Spotless Mind, because he, he will talk about it for a whole episode with a guest who's not been involved in the film at all.

• 9:11Speaker 03

  Oh, it is a good one. Why, he's gone quiet.

• 9:14Speaker 02

  Yeah, because he's excited, he can't wait.

• 9:15Speaker 01

  It's my favorite film.

• 9:17Speaker 03

  We can talk about as much. I love talking about it. I mean, it was a, it was an amazing shoot. And yes, there was a lot of improvising. I remember there was one night when I was at home asleep. And it was two o'clock in the morning and the phone rang and it was Michelle Gondry and he was like, you have to come, you have to come. I said, what, what, what are you talking about? He said, there is this circus is coming into town and they have all these elephant. All these elephants, they are coming down Fifth Avenue, you have to come. I said, okay, okay. When are we doing that? He said, now is happening. Now, right now, you have to get in the cab and you have to. I was like, oh my God. And of course, you get in a cab and of course you turn up and then improvise an entire scene with a load of elephants coming down Fifth Avenue. And it was, it was really amazing. And that's one of the

• 10:02Speaker 03

  lovely things about making films is that sometimes you do get to work with people who are brave enough to do these kind of crazy things.

• 10:08Speaker 01

  I thank God it was a great film, right? Because imagine if it was just a crazy guy and the film was awful.

• 10:13Speaker 03

  Yeah.

• 10:13Speaker 01

  Like, get up at two o'clock, come and improvise with these elephants.

• 10:16Speaker 03

  I know.

• 10:16Speaker 01

  That you watch it.

• 10:17Speaker 03

  Yeah, it was all a bit of a, it was all a bit of a mad risk, but you know, that's what life's about, I think, isn't it?

• 10:24Speaker 01

  Well, let's talk about your latest film because you're directing this as well.

• 10:27Speaker 03

  Hmm.

• 10:27Speaker 01

  Your debut as a director.

• 10:29Speaker 03

  Yeah.

• 10:30Speaker 01

  Goodbye June.

• 10:31Speaker 03

  Yeah.

• 10:31Speaker 01

  First of all, a lot of sadness for a Christmas film. I like that.

• 10:36Speaker 03

  But you say that, I mean, you say that and, and, and the thing is, it is, it is also though, it is very warm and there's a lot of humour and, and I think, I think it's just such a, a real and relatable story about family, really. And it's, it's, it's less about a woman who's sort of slipping away and much more about a family coming together because of that event. And I think it doesn't matter what family looks like to you. We all have to deal with loss at some point in our lives. And actually, I think in this country, we're not very good at dealing with it and talking about that stuff. And I remember when my own mum passed away, sitting with my dad and thinking, what, what do we do now? And actually Googling coffins, like how do you, I mean,

• 11:19Speaker 03

  and there's no manual for any of it. And so, I don't know, there's something about the kind of messy navigation that this. Family of disparate people um has to process in order to kind of come to terms with A, what's happening, but B, how they're all going to stick together and put aside past grievances and make it okay. And and there's something to me that's just very, very real and human about that.

• 11:44Speaker 02

  Totally. Those those discussions don't. Is it something British, do you think? Because like I've been in those situations before where like my mum or someone will go, well, here's what I want. And then you go, no, no, no, we don't talk about that sort of thing. We don't need to. That's you. You're bumming me out now.

• 11:58Speaker 03

  Well, I think, I don't know. I mean, I think, I don't know if it's a British thing or just is it a culture, is it a Western thing? I think when you look at other cultures, there are so many ways in which they process loss and even letting that person go and what they then do afterwards. And and I just think in in this country, there's a very, there's a very standard way of dealing with when you lose a parent or a loved one in particular. And I just, I don't know, I think making something that perhaps ignites a bit of conversation around that stuff, I think is, I think it's helpful.

• 12:34Speaker 02

  How was directing for the first time? Because obviously you've worked with some incredible directors. Did you like draw techniques and little tips from them, the people you'd worked with across the years?

• 12:43Speaker 01

  To wake everyone up at midnight.

• 12:44Speaker 02

  Yeah.

• 12:46Speaker 03

  I definitely didn't wake anyone. Definitely didn't wake.

• 12:48Speaker 02

  There's an elephant at the hospital.

• 12:49Speaker 01

  Yeah. Okay, I'm not falling for this again.

• 12:52Speaker 03

  Um, I loved, I honestly, I loved every single second of it. I loved being with the actors. I loved all the prep. I loved every day of the shoot. I never wanted it to finish. I loved sort of pulling people together and creating a story that, you know, felt resonant and humorous and warm. And and even the edit and the sound mix and the music and the great, all of it. I just, I loved every second of it. And I think I have been lucky. I have worked with some incredible people. And, you know, some directors are really all about the actors and others are more about the visual side of things and perhaps don't necessarily have the language available to them to be able to communicate something with an actor. And I think having learnt a lot over this thirty three years of of this.

• 13:36Speaker 03

  Career that I've been so lucky to have. I've I've certainly I've certainly observed and felt myself, you know, what is helpful to an actor and what simply isn't and could actually kind of fuck people up.

• 13:48Speaker 02

  Yeah.

• 13:49Speaker 03

  And so um so staying away from the things that I know don't work was something that I I kept at the forefront of my mind.

• 13:57Speaker 02

  The cast is bananas.

• 13:59Speaker 03

  Bananas.

• 14:00Speaker 02

  Like every every character that walks on the screen, you're like, oh, my god, it's another national treasure.

• 14:03Speaker 03

  Yeah.

• 14:04Speaker 02

  It's insane.

• 14:05Speaker 03

  I know, it's funny, we sort of didn't, we just thought only of, when I say we, I mean, myself and and Jo Anders, the writer who happens to be my son, but he so didn't, he so didn't really believe that I was serious, that we could turn this into a film, this script that he had written, having having never written a screenplay before. I kept saying to him, right, okay, let's sit down, we're gonna put together our just dream list of people who would play these parts, which crew we would go to and everything. And we came up with this list of extraordinary actors and we never thought that really any of them were gonna say yes, and they all did.

• 14:42Speaker 02

  Yeah.

• 14:43Speaker 03

  So the trick then was casting people of that caliber in these amazing roles and making them disappear and making it feel like a family. And I think a lot of that is helped by the brilliant children that we had.

• 14:55Speaker 02

  I was gonna say as well, like on top of all of these incredible actors, you've got quite a lot of children involved in the production as well.

• 15:01Speaker 03

  Seven kids, which I was never, actually it was eight because the the six month old baby was identical twin girls. Um but I've I've never been afraid of working with children and actually as an actress, I've always really loved it. And interestingly, back to that thing of like how other directors handle things, a lot of directors are scared of how do you direct children? And the reality is you can't really teach a child unless they're very gifted. You can't really teach a child how to act, you can just encourage them to be. And so I did spend a lot of time trying to work out how I could create an environment that the children just sort of felt like they were all on a playdate with their friends. And so that started with, we have two five year olds in the film.

• 15:46Speaker 03

  And one of those children uh is a little boy with Down syndrome and beautiful little boy named Ben Shortland and. Ben's character was actually called Benji and it was just really fortunate that we found this child. So I never had to teach him how to think of himself as a different name because that probably just would have been too many things for him to have processed. And so I thought, well, hold on a second. This is a great strength. We've got this gift. We have this child whose name is Ben. Everyone else should just think of themselves as their character names. And so all of the children, I just very gently said, particularly to my two teenagers, I said, look, let's just all call ourselves in our character names. And that's what the children did. They introduced each other to one another as the characters

• 16:30Speaker 03

  that they were. So there was never any A confusion, but B, it meant that when we were on set and in this sort of very playful environment, they were completely off script and would be calling each other in character names. And everything then therefore for me was totally usable. And what I'll never forget, an extraordinary thing, I thought, my God, this really did work. When the little boy who plays Tybalt, we still all still call him Tibby. His name is actually Elias. But when I walked him onto set to meet Helen Mirren for the first time, she started a couple of weeks into our shoot and we were already into a flow. And she was there in the hospital room. And I said, do you know who that lady is? And I full on absolutely thought he was going to say that's Dame Helen Mirren or

• 17:14Speaker 03

  the Queen or something like that. And he said, yes, that's Nana June.

• 17:19Speaker 02

  Oh, wow.

• 17:19Speaker 03

  And he was, I was like, okay, and my work is done. And so it just meant that I was able to roll the cameras without the children knowing. And we as adult actors would be established in a state of make believe that they would just fold into and follow along. So it was really about playing for them. And that definitely helped in terms of bringing the joy, because children bring the joy and in everything, in every situation in life. And it made a really big difference in terms of just them feeling relaxed and being able to improvise very freely. With the children, we pretty much abandoned any scripted lines. And I would say, don't learn anything, please. And they'd be like, what? You know, the older ones particularly, having been very studious and learnt all of their dialogue really well.

• 18:04Speaker 03

  And I said, and please make lots of mistakes. We love mistakes. Okay, go. And they were like. Mistakes, because then it's just giving them permission to be and be really free. And and all of those lovely natural things that they came out with were captured and made it into the film.

• 18:19Speaker 01

  And I I mean, are you ready for this to like be brought up to you once a year when it's Christmas time? Like, I mean, you got that with the holiday already.

• 18:26Speaker 03

  I still get it with the holiday.

• 18:27Speaker 01

  Yeah, so now you're gonna get two.

• 18:30Speaker 03

  I have no, I just have no idea. I mean, it's such an amazing feeling that we even made the film. And so special to have gone through this with my son, you know, he's always written all of his life. I mean, our fridge is still covered in poetry that he wrote when he was seven or eight years old. And and so I think it didn't really surprise me that he declared that he was thinking about maybe writing scripts. And he got a place on a film film writing course at the National Film and Television School. And was asked to write a screenplay and he was encouraged, write what you know. And so he took inspiration from the most significant thing that happened in his life, which was the loss of his grandmother when he was a teenager, my mum.

• 19:11Speaker 03

  And he was so struck by how everyone in this huge family of ours was able to come together. And just geographically, how unusual that was to all be in this same space. And we gave her a really great passing that frankly, she could only have dreamt of. And he he remembers thinking, my god, we're all here because we all somehow came from this one woman. And he took that as his emotional backdrop and from there created this fictional story about a fictional family who are going through the same thing. It was amazing, really. It was such a, if I never get to do it again, I just feel so proud, actually, that in this fiftieth year of my life, when it is much harder, I think, for actresses to transition into directing than it is for our male counterparts.

• 19:54Speaker 03

  I just feel really, really proud that we've done it and we're very proud of the film.

• 20:01Speaker 01

  We always start with still of sparkling water on the podcast with your dream meal. I'm tempted though, because we've already bought a pot of sunshine, to start with dessert and go backwards and forget each one as we go on.

• 20:10Speaker 03

  That's fine. I think we should do that. It's good to mix it up. Good to mix it up.

• 20:15Speaker 02

  Benito looks absolutely gutted.

• 20:17Speaker 01

  He doesn't want us to do it, so he won't do it. But just so you know, if I have things my way.

• 20:21Speaker 02

  Yeah, yeah, yeah.

• 20:22Speaker 03

  Yeah, alright. Okay.

• 20:23Speaker 01

  But still of sparkling water, okay.

• 20:25Speaker 03

  It's gonna be still. Still every time, yeah. I don't like, I don't like bubbles with my meal. I feel like my stomach starts to feel full before the food's gotten there, and I want my stomach to be full of food.

• 20:36Speaker 02

  Yes, that's fair enough.

• 20:38Speaker 03

  I don't want it to be full of bubbles. Unless it's champagne, in which case it's a whole other conversation.

• 20:42Speaker 01

  Sure.

• 20:43Speaker 03

  Oh my god, I'm really sounding like a wanker now.

• 20:46Speaker 01

  No, we've champagne before.

• 20:47Speaker 02

  We've had much bigger wankers on the podcast, don't you worry, Kay.

• 20:50Speaker 01

  Yeah. Us too.

• 20:52Speaker 02

  Yeah, us too for a start. You're dealing with two wankers to start with.

• 20:55Speaker 01

  When we did our menus, Jesus.

• 20:56Speaker 02

  Yeah.

• 20:57Speaker 03

  Disagree.

• 20:58Speaker 02

  We've done our dream menus and basically every, we do it every hundred episodes. And you can plot the timeline of how much more pretentious we've become every couple of years. This guy started off, he was salt of the earth when we started this podcast. Total wanker now.

• 21:11Speaker 01

  Covered in Michelin stars, ridiculous.

• 21:15Speaker 03

  Oh my god.

• 21:16Speaker 01

  Is there a particular still water you would like? Is it bottled? Does it tap? If it's tap, where's it from?

• 21:21Speaker 03

  Hmm, I don't know. I do usually, I have to say I do usually go tap. Just because I, I don't like, I don't like plastic or even glass wastage if you don't have to have it. So, so yeah, I'm, I'm often the one who says, oh, tap's fine.

• 21:36Speaker 01

  Straight out of the tap?

• 21:37Speaker 03

  Yeah, I think so. Yeah.

• 21:38Speaker 01

  Where's got the best tap water in the world?

• 21:41Speaker 03

  Oh my god, that is asking. Oh, I don't know really. Probably Cornwall.

• 21:46Speaker 02

  Oh yeah.

• 21:46Speaker 03

  Yeah, I think so. Although a lot of Cornish people, I'm sure, would beg to differ because rumor has it, there's apparently quite a lot of tin in Cornish water from all the tin mining from years ago.

• 21:56Speaker 02

  Really?

• 21:57Speaker 03

  Apparently so. I don't, I really have no idea if that's true or not. It's pure speculation and I'm sure my publicist is sitting there like, please don't keep that in.

• 22:06Speaker 01

  Maybe you've just got a taste for tin.

• 22:07Speaker 02

  Yeah, because if you like it, if you like the- The tin water.

• 22:10Speaker 03

  Maybe.

• 22:11Speaker 02

  Then maybe, maybe it must do something for you, right?

• 22:14Speaker 01

  Yeah, if it's your dream meal, if you like, we can add some extra tin to the water.

• 22:18Speaker 02

  Yeah, yeah.

• 22:19Speaker 03

  I don't know, I don't know if I want that to happen to me. I don't know if I want to be have added tin. I'm not sure how I feel about added tin, actually.

• 22:26Speaker 01

  Hmm, thanks for tin.

• 22:27Speaker 02

  We'll get you the Cornish water though, and we'll test it for tin beforehand, just to make sure.

• 22:31Speaker 03

  Thank you.

• 22:31Speaker 02

  We'll filter it or something.

• 22:33Speaker 01

  Pop lobs or bread, pop lobs or bread, Kate Winslet, pop lobs or bread.

• 22:36Speaker 03

  Quite loud, um, bread, definitely.

• 22:38Speaker 01

  It was a bit loud, wasn't it?

• 22:39Speaker 03

  Every time.

• 22:40Speaker 01

  Yeah.

• 22:41Speaker 03

  Love bread, love it. Oh my god, love it, especially with butter, thick butter, love.

• 22:46Speaker 02

  How thick are we talking? In terms of proportion to the bread?

• 22:49Speaker 03

  Well, if it was a piece of cheddar cheese, just imagine the thickness of that slice. And that would probably be the thickness of the butter that I'd put on the bread.

• 22:58Speaker 02

  Fantastic.

• 22:59Speaker 03

  Yeah.

• 22:59Speaker 02

  I think, you know, when I'm in public, I'll have to just calm myself down with the amount of butter I'm putting on stuff.

• 23:06Speaker 03

  I sometimes feel actually I have to slightly hide it.

• 23:08Speaker 02

  Yeah.

• 23:08Speaker 03

  From people, especially if I'm in America.

• 23:11Speaker 02

  Oh, really?

• 23:11Speaker 03

  Yeah, particularly LA, um, where people are not too crazy about the amount of fat that they eat. But I quite like eating fat.

• 23:21Speaker 02

  It was delicious.

• 23:21Speaker 03

  Especially in the form of slabs of butter.

• 23:23Speaker 02

  Yeah.

• 23:24Speaker 03

  It makes me, it brings me great joy.

• 23:26Speaker 02

  Yeah.

• 23:27Speaker 03

  Yeah, on warm crusty bread, wow.

• 23:29Speaker 02

  At home, all bets are off for me. At home, I'm just standing up in the kitchen, thicker butter than the bread.

• 23:35Speaker 03

  Sometimes I take, I love breadsticks.

• 23:38Speaker 02

  Hmm.

• 23:38Speaker 03

  And, and sometimes I will just stand with a packet of breadsticks and just stab it straight into the butter and scrape it off.

• 23:43Speaker 02

  That's good.

• 23:44Speaker 03

  Shove it in.

• 23:45Speaker 02

  And you're standing as well, I like that. There's no time to sit down and enjoy it, just like, just get in there.

• 23:49Speaker 01

  Yeah.

• 23:50Speaker 03

  Just get in there, absolutely.

• 23:51Speaker 01

  That could be your bread course if you, if you, oh, we can add some breadsticks if you like.

• 23:55Speaker 03

  That would be nice, actually.

• 23:56Speaker 01

  You just put a big thing of butter on your table.

• 23:58Speaker 03

  Yeah, that's it.

• 23:59Speaker 01

  Got your warm crusty bread.

• 24:00Speaker 03

  Yeah.

• 24:00Speaker 01

  And breadsticks. And you can just like go between the two of them, sit in standing, sit in standing.

• 24:05Speaker 03

  Which I would, I would very much go between the two.

• 24:07Speaker 01

  Yeah.

• 24:08Speaker 03

  Yeah, my kids would be fighting me for it.

• 24:10Speaker 01

  And we're talking like, like a baguette kind of bread or?

• 24:14Speaker 03

  Oh god, you can't go wrong with a baguette, can you? I actually remember um when we were little, my family never really had any money, so holidays were usually driving in cars and usually it would be a second hand car that was borrowed from somebody because we were a family of six, but our car was never ever big enough. So, and I do remember holidays where we'd we'd get on the ferry um Dover to Calais and then drive through France and camp. And it was absolutely brilliant and it would always be the middle of the night ferry at sort of three in the morning because it was the cheapest. And I think at one point kids could go for like a pound. And I remember going into tiny French markets and just being over the moon.

• 24:53Speaker 03

  And my mum would be able to, you know, get us all a huge French stick and we'd split it between us and oh heaven, the best.

• 25:00Speaker 02

  That's great. It is when you, I mean, we always ask this question on the pod when baguettes come up, but if you're buying a baguette, you're taking it home. Are you biting the end off before you get home?

• 25:09Speaker 03

  I've bitten the end off before I've even paid for it.

• 25:13Speaker 03

  A hundred percent. It's gone. I get strange looks from the women on the checker. Yeah, yeah.

• 25:21Speaker 02

  Your dream starter.

• 25:23Speaker 03

  Okay, so my dream starter, and I have thought long and hard about this, it's gonna have to be, I think, a sort of a pasta with truffle. And a big mound of shaved Parmesan on the top, which I think is probably controversial, um the amount of Parmesan. Um but the reason I have opted for that is that when I was um in my early twenties, living in North London and Titanic had come out and my, um this is the story that you're hoping I was gonna tell properly. Um and my life changed overnight in in many, many, many great ways, but in also some ways that were quite alarming for Kate from Reading, who never expected to be a famous person anyway.

• 26:05Speaker 03

  And I suddenly couldn't go out. I mean, I really couldn't leave the house. Whether it was photographers there or, you know, just fans or it it was mad. And this was just my little two bedroom flat in N seven. My neighbours, who I got to know very quickly and were very, very kind, were Giorgio and Plaxi Locatelli. And Giorgio Locatelli, wonderful, very well known, highly regarded Italian chef.

• 26:31Speaker 02

  Yep.

• 26:32Speaker 03

  And at that point, he ran a restaurant in in South London, but he didn't have his own restaurant. So he wasn't the Giorgio Locatelli of who he then later became. And they saw very quickly that I couldn't go out. So their concern was how she going to be able to go to Waitrose? We have to feed her. And so they would they would call me and they'd say, okay, so listen. Giorgio's just come back from work and he's managed to bring back some leftovers or some extras or whatever it was. And there was one day when they called and they said, he's got a truffle and he's made some fresh pasta. And would you like some? And I'm crying into the phone, I said, yes, yes, please. And they said, okay, well, in about half an hour, we'll just put it on the wall and it'll be there for you.

• 27:15Speaker 03

  And I would go out into the little alleyway that ran down the side of my house. And there was a very high, seven or eight foot wall that would divide our two properties. And there on the wall was a steaming bowl of the most beautiful, delicious linguine with truffle and a glass of red wine. And I felt fitter for things, let me tell you. And I have never, ever forgotten it. And then later on, I've remained very good friends with them to this day. And later on, he he he showed me how to actually make that. And and so that is why that would be my dream starter.

• 27:48Speaker 02

  Oh, wow.

• 27:49Speaker 01

  I mean, you're right, that was the story we're hoping.

• 27:52Speaker 02

  Yeah, that is incredible. I don't know if I'd leave a bowl of pasta on a wall in London.

• 27:58Speaker 01

  Not these days, this was back in.

• 27:59Speaker 02

  Yeah.

• 28:00Speaker 03

  But it wasn't accessible, it was all hidden from the street.

• 28:02Speaker 02

  Yeah, okay.

• 28:03Speaker 03

  Between their sort of side gate and my side gate, we couldn't be seen from the road.

• 28:08Speaker 02

  From foxes, okay. Foxes or cat or stray cats?

• 28:12Speaker 03

  Yeah, I know.

• 28:13Speaker 01

  Why are you trying to ruin the story?

• 28:14Speaker 02

  Sorry, sorry, but that was my first thought.

• 28:16Speaker 01

  It was a lovely story.

• 28:17Speaker 02

  It was a beautiful story.

• 28:18Speaker 01

  And then you were just bringing in what for foxes.

• 28:19Speaker 03

  It was a nice story.

• 28:21Speaker 01

  You think Kate's gonna walk into the alleyway, there's a Beatrix Potter type fox eating it, just standing on its hind legs with a waistcoat on. Eating it with a fork.

• 28:28Speaker 02

  Well, that would be nice. I'd like that.

• 28:29Speaker 01

  Yeah, I like that.

• 28:30Speaker 03

  Quite a nice comforting image, actually, if a fox in a waistcoat.

• 28:33Speaker 02

  Yeah.

• 28:34Speaker 01

  Yeah. And that fox probably hasn't seen Titanic.

• 28:36Speaker 02

  Yeah.

• 28:36Speaker 01

  Do you know what I mean? Just treat you like a normal person.

• 28:38Speaker 03

  Yeah, that's right, you see.

• 28:39Speaker 02

  It's good that it was hidden, I think, because with all the paparazzi, it would have been awful if there'd been a shot of you taking some pasta off a wall.

• 28:45Speaker 03

  Well, especially when at the time they were all talking about, you know, what recent diet I was on.

• 28:50Speaker 01

  Right, yeah, yeah.

• 28:51Speaker 03

  And it was really not good, not good.

• 28:54Speaker 02

  She's eating wall pasta.

• 28:55Speaker 03

  Well, that's exactly, or she's eating glue. I mean, there was sometimes, I mean, anyway, let's not go into it, but that was a pretty weird time.

• 29:02Speaker 02

  But that is a beautiful, that's a beautiful story.

• 29:04Speaker 01

  Yeah.

• 29:04Speaker 02

  What a lovely, what a lovely thing for them to do.

• 29:06Speaker 03

  Well, I think it just also, I mean, for me, you know, as, as I go through life, food becomes increasingly more important, whether it's just simply because you're hungry and you have to remember to sit down and eat something. But aside from anything else, it can be, it's, it's comfort, complete comfort. And sometimes it can also be getting to know someone or connecting. And, and, and, you know, when I'm really, really busy, I love nothing more than going, okay, right, on this Saturday or that Sunday, what are we gonna eat? And there'll be a conversation about the food that we're gonna plan and who's gonna cook which bit of it and who's gonna come for lunch. And, you know, it just, there's something, you know, endlessly grounding for me about sitting down with a good mate.

• 29:46Speaker 02

  Today's episode of the Off Menu podcast is sponsored by Cozy, the home of possibilities, James.

• 29:52Speaker 01

  Ah, man, Ed, Cozy has everything you need to make your home feel like it has a plan. Do you know what I mean?

• 29:58Speaker 02

  I know what you mean. Cozy is a wonderful furniture company. It makes furnishing your whole home easy. Sofers, dining, storage, rugs, bedroom, even outdoor, all designed to make your space feel put together without the usual furniture stress. And James, we talk about dream meals on this podcast. But you know what? We very rarely talk about where we wanna eat this dream meal.

• 30:18Speaker 01

  Sure, yeah, I like it when it does come up. It is very important. It changes the whole. Meal to set in the vibe and Cozy's modular customisable furniture for the whole home does just that.

• 30:28Speaker 02

  And the meal, James, doesn't necessarily end at dessert. We've often talked about wanting to take our maybe final course through to a comfy room. And I think this is where Cozy can really come in handy. Go and relax on the sofa, maybe even eat your meal at a lovely, beautiful Cozy table. Linger a little bit, move through with coffees and dessert to a lovely couch. But I know what you're like, James. You're a mucky pup.

• 30:50Speaker 01

  I'm gonna spill stuff everywhere. Is that gonna ruin the Cozy furniture?

• 30:53Speaker 02

  No, don't worry about that, James, because it's highly washable, James. It's sauce, wine, sparkling water, dessert crumbs. You telling one of your big stories and sloshing a coffee everywhere. Don't worry, you can pop it in the wash.

• 31:05Speaker 01

  Oh, so you're saying Cozy makes every day at home feel like my best day?

• 31:09Speaker 02

  Absolutely. That's exactly what I'm saying. And with Cozy, your home can grow with you, adapting to new spaces, new styles and every era of your life, James. I think it's so hard, especially when you move somewhere new, to immediately make that place feel like yours, that it's been put together well. And that's where Cozy comes in.

• 31:25Speaker 01

  And because it's cozy, the furniture isn't just good looking, but actually practical. Modular pieces, easy assembly, washable and interchangeable covers and free design consultations if you want help making the whole room work.

• 31:37Speaker 02

  And it's easy to order, ship and assemble and maintain, James. The only way is the Cozy way.

• 31:43Speaker 01

  Visit Cozy today. That's C O Z E Y dot com and make yourself at home.

• 31:57Speaker 01

  Your dream main course?

• 31:59Speaker 03

  Well, look, I know this is a Christmas episode and I know that we're talking about Christmas food anyway at some point today. But I have to be honest, my dream main course really would be Christmas dinner.

• 32:10Speaker 01

  Yeah.

• 32:11Speaker 03

  I do love Christmas. My favourite meal of the year. I love it. My mum makes, used to make the best roast potatoes to this day. I sometimes reach for the phone to go and ring her and say, Mum, remind me, how long do you do the fat for before you take the potatoes into the pan? And it's the great sadness to me is that I can't call my mum and say, how did you, how did you cook this? How did you do that? How long for? What temperature? Blah, blah. So I do love a really amazing Christmas dinner.

• 32:40Speaker 01

  What are the essentials in the Christmas dinner for you?

• 32:42Speaker 03

  Red cabbage.

• 32:44Speaker 02

  Oh.

• 32:44Speaker 03

  And every year I make it to my mum's recipe and every year I cry because of the smell. I'm like, ah, she's not here anymore. And actually, my older two children know that it's gonna happen. So as soon as they start to smell the red cabbagey smells, they hover in the kitchen. She's kinda good. And she's crying. And and so I would never be able to go without that.

• 33:07Speaker 02

  How's how's the red cabbage made? What what else are you putting in the red cabbage?

• 33:11Speaker 03

  Um, apple, red onion, cranberry sauce goes in as well towards the end. Um, little bit of brown sugar, plenty of cloves, cinnamon sticks, things like that.

• 33:22Speaker 02

  I love red cabbage on Christmas Day. It's such a, it it feels so Christmasy, but I'm not, I'm not eating that the rest of the year.

• 33:29Speaker 03

  No.

• 33:29Speaker 02

  I would never touch it the rest of the year.

• 33:31Speaker 03

  Weird, isn't it?

• 33:31Speaker 02

  Yeah.

• 33:31Speaker 03

  And I do always think, why don't we eat turkey throughout the years? It's it's so, it's so extraordinary. I have taken to brining mine.

• 33:39Speaker 02

  Oh, yeah.

• 33:40Speaker 03

  Right. Which I think I could never go back on now. It's a, it's the way forward for me.

• 33:45Speaker 02

  Yeah, hundred percent.

• 33:46Speaker 03

  Yeah.

• 33:47Speaker 02

  So you you're wet, you're wet brining the turkey or dry?

• 33:49Speaker 03

  Yeah, yeah.

• 33:50Speaker 02

  So you've you've got a, you've got a huge tub that you're putting this in?

• 33:53Speaker 03

  I've got a huge tub that I'm putting it in, this is correct, and the whole thing gets submerged into there and looks, it always looks very alarming. Very, very alarming. A sort of huge thing floating in a bunch of, you know, sort of autumnal leaves and rubble from, you know, from the gutter. But no, it's not rubble at all. So, yeah, god, there's so many things that go in. Oranges, cloves, cinnamon sticks, always, of course, bay leaves, mace, tons of things, tons of peppercorns, salt, lots and lots of salt.

• 34:23Speaker 02

  Yeah.

• 34:23Speaker 03

  Um, and about five litres of water. But it's it's become a bit of a ritual in our house, the brining of the turkey.

• 34:29Speaker 02

  And are you doing this all by yourself?

• 34:31Speaker 03

  No, my, no, my kids usually help, particularly my son, Joe, he um, he loves to cook as well. So he he he tends to get involved now as well, which is fantastic.

• 34:39Speaker 02

  You could make him do so much more this Christmas. He'd be like, I directed your bloody film.

• 34:43Speaker 03

  Yeah. You're doing the turkey. You're doing, but I do always, I do always get roast potato fear because my mum was so. Brilliant, her roast potatoes. Luckily, my mother in law, Rosie, she is a fantastic roast potato queen. So if they're joining us, I always, that's always her job and I'm very grateful for it because they're delicious.

• 35:04Speaker 01

  Yeah.

• 35:04Speaker 02

  I was gonna say, how many, how many people are over for Christmas? How many people?

• 35:07Speaker 03

  It's usually a minimum, it's usually a minimum of about ten, but it can be up to sort of fourteen, sixteen, depending on who's around.

• 35:14Speaker 01

  Any of celebs ever tagged along for the Winslet Christmas dinner?

• 35:18Speaker 03

  No.

• 35:21Speaker 01

  Jack Black?

• 35:22Speaker 03

  No.

• 35:23Speaker 01

  You've had Jack Black round one year.

• 35:26Speaker 03

  I haven't, I haven't at all.

• 35:28Speaker 02

  You want that to be true, right?

• 35:29Speaker 01

  Yeah, I want to be at the holiday for real.

• 35:31Speaker 03

  No, we're not really, we don't really, um, we're not really like that as a family.

• 35:36Speaker 01

  Yeah.

• 35:36Speaker 03

  I mean, I've got some really great friends from the work that I've done over the years, but we don't really have celebrities come for Christmas.

• 35:43Speaker 02

  Christmas is not for celebrities coming over.

• 35:46Speaker 03

  I don't think it is.

• 35:47Speaker 01

  If, if you were told one year, uh, your, your Christmas dinner is just you and the cast of the holiday and that's it, um.

• 35:54Speaker 03

  Oh, my God.

• 35:55Speaker 01

  Who you want, who, who, who do you want to sit next to?

• 35:57Speaker 03

  God, I'm, I'm quickly thinking, I'm like, okay, don't make the answer controversial, okay? Who would I want to sit next to? I definitely want to sit next to Jack.

• 36:06Speaker 01

  Yeah.

• 36:06Speaker 03

  Because he's just gorgeous and hilarious and, you know, he's, he's great fun, also loves food.

• 36:12Speaker 01

  How much has that changed, uh, the Christmas season for you since that film came out? Like, every time it's Christmas, are you going, okay, people are gonna come up and bring that up a lot more now?

• 36:21Speaker 03

  Yes.

• 36:22Speaker 01

  So Christmas has been different.

• 36:22Speaker 03

  I do have to slightly pick the time of day that I go to Waitrose from about now, mid November onwards, which is mid November that we're actually recording this podcast.

• 36:31Speaker 01

  Yeah.

• 36:32Speaker 03

  Um, uh, from about now onwards, I do have to choose my time of day because if I, if I go sort of early evening or kind of middle of the day, people will stop me and it is actually lovely and it's something very unexpected. So it's mothers and daughters. Mothers and teenage daughters or grown, grown daughters, they will come to me and they say, oh, is, is it you? And I'll say, I think it might be me. And then they say.

• 36:57Speaker 01

  It's such a difficult question.

• 36:58Speaker 03

  And then they just say, we have to say, we just have to say our favourite film. And I'm thinking, bless you. You think that you're the only people for whom this is a ritual. And actually, there's this ritual that has emerged between mothers and daughters. And at some point over Christmas, they send everyone off to the pub and they sit down. And they order a takeaway and they watch the holiday and then they have a big box of chocolates. And it is a thing.

• 37:18Speaker 02

  Yeah, yeah.

• 37:19Speaker 03

  It is so lovely, I have to say. It's very gratifying and heartwarming that that happens, yeah.

• 37:25Speaker 02

  But you still can go to Waitrose, it's not like the old days.

• 37:27Speaker 03

  I go to Waitrose all the time.

• 37:29Speaker 02

  Nobody's putting a brine turkey on a wall for you.

• 37:31Speaker 03

  No, no, no, no, no, believe me, I I I go to Waitrose all the time. I do everything like normal, take the tube, get the train, do all that, yeah.

• 37:39Speaker 02

  Personally, for me, I just like having something to do at dinner table. If it gets a bit quiet, I can do the napkin.

• 37:45Speaker 03

  Mr. Napkin.

• 37:45Speaker 02

  I can do Mr. Napkin.

• 37:46Speaker 01

  Do you do Mr. Napkin?

• 37:47Speaker 02

  Yeah, of course, it's good fun, man.

• 37:48Speaker 03

  I do Mr. Napkin Head, especially when when Bear, my my youngest, who's about to turn twelve. When he was little, we've got lots and lots of videos on phones of us doing My Name is Mr. Napkin.

• 37:58Speaker 02

  Yeah.

• 37:59Speaker 03

  All over the world in various different places, whenever I was filming and no, it's it's it's it's a good one.

• 38:04Speaker 02

  Yeah.

• 38:04Speaker 03

  That was a Jude Law improvised.

• 38:07Speaker 02

  Was it, was it a riff?

• 38:07Speaker 03

  Oh, yeah, oh, yeah, that's full of, that's that's.

• 38:10Speaker 02

  He's got to be pleased with that. Yeah.

• 38:12Speaker 03

  Yeah. Great life skill, Mr. Napkin.

• 38:15Speaker 02

  Yeah.

• 38:15Speaker 03

  Yeah.

• 38:16Speaker 02

  Um, so we'd normally now ask you your dream Christmas dinner.

• 38:20Speaker 03

  Yeah.

• 38:20Speaker 02

  But that is your main course anyway.

• 38:22Speaker 03

  It is really, I mean, I think if I was forced to kind of go off piste and really think of a of of a main course that I'd that I'd go for. I mean, I do love a pie.

• 38:32Speaker 02

  Yeah.

• 38:33Speaker 03

  I do love a bit of pastry. I'm more pastry than filling, actually. So when people eat a pie and they leave the crust.

• 38:39Speaker 02

  Mm hmm.

• 38:40Speaker 03

  I just think.

• 38:41Speaker 02

  Well, it's crazy, you're just eating like a casserole.

• 38:42Speaker 03

  Are you mad? I mean, I would take a crust off a stranger's plate if I thought it was gonna end up in the bin.

• 38:47Speaker 02

  Yeah, I'm not very serious about it.

• 38:48Speaker 01

  Never been more serious about anything.

• 38:50Speaker 02

  Why?

• 38:50Speaker 01

  Yeah, they're just eating a casserole.

• 38:52Speaker 02

  Yeah.

• 38:52Speaker 01

  Just so dead serious.

• 38:53Speaker 02

  You're not eating a pie then?

• 38:54Speaker 03

  No, it's not.

• 38:55Speaker 02

  Well, what are you doing? Yeah.

• 38:56Speaker 03

  What's the point? Might as well have soup.

• 38:58Speaker 02

  Yeah, yeah.

• 38:58Speaker 03

  Might as well have soup or quiche.

• 39:00Speaker 02

  Absolutely.

• 39:01Speaker 03

  So no.

• 39:02Speaker 02

  They probably wouldn't eat a crust of a quiche either, these people. They're just eating scrambled egg.

• 39:05Speaker 03

  See, and I would, I will, I would take the crust of a stranger's plate of a quiche as well. Do love it. Um. So, yeah, I love a good old, a good old pie. I'd always reach for, reach for that in any restaurant.

• 39:15Speaker 02

  What's your preferred filling for the pie?

• 39:18Speaker 03

  Well, it's probably sort of a chicken and veg type vibe, um, something like that. Uh, I don't eat a huge amount of meat, actually. I'm talking about all meat things, but I don't really eat a huge amount of meat. My husband, Ned, is completely vegan. Um, and so I have had to become really good at doing lots of interesting vegetable dishes. And I don't think I'm actually very good at it and I could certainly be better. Um. So at Christmas, I do do a pie day, actually. Um, and so for Ned, I always make a, a lentil and mushroom and, uh, walnut Wellington.

• 39:51Speaker 02

  Oh, I see.

• 39:52Speaker 03

  Which he's very covetous of. And yet everybody's like, oh, what are you having? And he's like, mine, mine. I might need it for tomorrow and the next day and the next day.

• 40:00Speaker 02

  Yeah, what it is. Don't ask me what it is.

• 40:02Speaker 03

  He can get a whole week out of that Wellington. Um, but yeah, huge fan of pastry. And it also reminds me a bit of my grandmother, my mum's mum. She was a brilliant cook and she was back, she was that generation of like, you know, dripping bread and dripping. And, and, and if she got a cold, she would just eat half a raw onion and then she'd be absolutely fine, stinking.

• 40:22Speaker 02

  Yeah.

• 40:23Speaker 03

  But she'd be absolutely fine. And she used to, she used to go to the fishmonger every Friday. You know, back in the day when you'd have, you would have meat once a week and you'd have fish on a Friday. And the milk was delivered and the cream on the top was thick and the foil and, oh my God, I loved it. But she would get fish on a Friday and she, and she would make sometimes just for herself. Because it was a moment of zen for her, a beautiful piece of fish. And she would make five fat chips, just five, always five. Don't know why. Maybe it was because she could get five out of one potato. And, uh, and I do have a memory of that. And then she'd always make a pie, usually some kind of pie over the weekend. And there would always be shortening in the, in the pastry. And it, God, it was the absolute best.

• 41:07Speaker 03

  And I certainly can't make pastry the way that she did. Definitely not.

• 41:11Speaker 01

  Well, we can have the pie that she's made the pastry if you want for the dream.

• 41:15Speaker 03

  Yes, please.

• 41:16Speaker 01

  And would you like your mum to have made the red cabbage as well for the dream?

• 41:19Speaker 03

  Yes, and and the potatoes.

• 41:21Speaker 01

  And the potatoes, yeah, yeah.

• 41:22Speaker 03

  Definitely, but I would do my turkey, which is controversial. Because to say out loud, I think my turkey is better than my mum's turkey. But she would almost cry. She'd slice into that turkey. She'd go, oh, it's dry.

• 41:35Speaker 01

  That's part of the ritual.

• 41:36Speaker 03

  It's dry again. It's it's again. Rog, it's dry again. It's dry again. I'm gonna have to give you leg.

• 41:45Speaker 01

  I love that. What are you what are you doing with your leftovers? I think this is a big this is a big Christmas question.

• 41:50Speaker 03

  So I I'm not a fan of a turkey curry. I do love curry, but I'm not a fan of a turkey curry. Somehow that seems very um ad hoc and doesn't make any sense to me. So I I I slice it all off. I don't leave it sitting on the on the bone for days in the fridge. I slice it all off. And I usually freeze some of it. And typically, I will make some sort of a big huge vegetable soup, vegetable and turkey soup. I'm a big fan of of stock. Or it's the more popular name now is bone broth, which I. But I'm a huge fan of a stock. So in fact, not very long ago, I did just make a a very big soup at home.

• 42:31Speaker 03

  Using my frozen turkey stock from Christmas. So I freeze big batches of it and and will use that a lot, especially if someone's. Feeling not very well.

• 42:39Speaker 01

  Yeah.

• 42:40Speaker 03

  I will often just cook up a big soup and and that will go in there. Yeah.

• 42:44Speaker 01

  You got any um you you having Christmas pudding? You having a a dessert for your Christmas dinner?

• 42:50Speaker 03

  So my I'm we're very, very lucky in that since my mum, since we lost my mum, my dad. Met someone else and he has a wonderful relationship with a great lady named Chris Gale. She's a gorgeous, gorgeous jazz singer and she. Used to bake and she had a little cake stall um when she was younger and she makes an extraordinary Christmas cake. So her contribution now is that she brings a Christmas cake. And actually, I've started doing Christmas puddings less because I want for Chris's. Beautiful cake to always take a. Special place on the table. So so we lean to more towards Christmas cake now.

• 43:25Speaker 02

  I'm so into Christmas cake now. I used to hate it when I was a kid.

• 43:28Speaker 01

  Sure.

• 43:28Speaker 02

  Christmas cake, Christmas pudding, I could not understand.

• 43:30Speaker 03

  No, I couldn't either.

• 43:31Speaker 02

  Now.

• 43:32Speaker 03

  What's with the hiding of the money that you just know has been dropped a million times in the street and weed on? What, why, why? No need, no need for that. But I I tell you something in our house, though, that we really can't go without is mince pies. Because my husband Ned, he he starts eating mince pies, I think, I think at around Halloween, actually, if he can find them. He's just, yeah, addicted. He sees it as his, yeah.

• 43:55Speaker 01

  Yeah, when you first see them on the shelves in shops, it's very exciting. You know, it's mince pie season.

• 44:00Speaker 03

  No, he, well, I just, I I start just finding them in the shopping basket. I'm like, I don't know if I said. Not that we go shopping together, actually, because that makes it sound quite sad, but we don't, but.

• 44:10Speaker 02

  It's not sad.

• 44:11Speaker 03

  But if he does do the shop, which is often, actually, he we're very good at sharing those jobs. Um, he'll always come back with mince pies and I'll be like, what are these, doing here? It's the second of November and he's like, I, yes, I know, I I know, but it's cold outside and it's time for a mince pie.

• 44:27Speaker 02

  And he's definitely had one on the way home as well.

• 44:29Speaker 03

  A thousand percent, if not two.

• 44:31Speaker 02

  Yeah.

• 44:32Speaker 03

  Yeah.

• 44:32Speaker 02

  Like Krishnan Gauri, with the custard tarts.

• 44:34Speaker 01

  Yes, he used them in the car.

• 44:35Speaker 02

  Yep.

• 44:35Speaker 01

  Um, so his wife doesn't find out.

• 44:44Speaker 01

  Your dream side dish is the next question, but obviously Christmas dinner is a hard one to add a side dish.

• 44:49Speaker 02

  Sorted for sides on Christmas dinner.

• 44:51Speaker 01

  I feel like we're pushing more food on you.

• 44:53Speaker 02

  Yeah.

• 44:53Speaker 03

  Well, I do love, I do love bread sauce, so that's a side, but that's not really a side dish, is it? It's sort of something that you just kind of have to have. But a side dish, I mean, I don't know, are are we allowed side dishes that could also be considered starters?

• 45:07Speaker 02

  Yeah.

• 45:08Speaker 03

  Type of thing.

• 45:09Speaker 02

  Yeah. I think so, because we've got pasta to start.

• 45:11Speaker 01

  Yeah.

• 45:12Speaker 03

  So I do love an oyster. I do love it, but only only the little ones.

• 45:17Speaker 01

  Mm hmm.

• 45:18Speaker 03

  And I have two stories around my consumption of oysters, which is that forever I would think, oh, my god, way too gynecological looking. Can't be doing that. And then I was lucky enough when I was about thirty, thirty one, to be invited at a dinner. It was a small dinner in New York, because I lived in New York for ten years. And it was a small dinner with a group of people who who my husband at the time, Sam Mendes, he had just worked with Paul Newman and Tom Hanks.

• 45:49Speaker 01

  Wow.

• 45:50Speaker 03

  And somehow I found myself at having a meal with them. There were maybe seven or eight of us. And Paul Newman ordered twenty four oysters.

• 46:03Speaker 03

  And I was sat beside him and they were passed around the table. He's a very, very generous man. It's the only time I met him.

• 46:09Speaker 01

  Yeah.

• 46:10Speaker 03

  Passed around the table, would you like an oyster? Would you like one? Would you like one? I'm thinking, oh, god, he's gonna offer me a bargain oyster and I'm gonna have to say no. The plate came to me and how about you? Would you like an oyster? And I said, no, thank you. And I looked at his eyes and I went, actually, yes. Because I thought if I eat this oyster, I will always be able to say.

• 46:31Speaker 01

  Yeah.

• 46:31Speaker 03

  Paul Newman gave me my first oyster and I had the oyster and I loved it.

• 46:36Speaker 01

  Mm hmm.

• 46:36Speaker 03

  And so on occasion, I will order oysters and they're just delicious.

• 46:43Speaker 01

  Do you think about Paul Newman every time you have an oyster?

• 46:45Speaker 03

  I do, actually.

• 46:46Speaker 01

  Yeah.

• 46:46Speaker 03

  I do. And then I tell the story that I just told, but I've no, I don't think I've ever told it on a podcast, so.

• 46:51Speaker 01

  Yes.

• 46:52Speaker 02

  Road to Perdition.

• 46:53Speaker 01

  Exclusive.

• 46:54Speaker 03

  Road to Perdition, exactly right.

• 46:55Speaker 01

  That film, yeah, sorry. There's a point, there's a point in the video where people will see that you mentioned that they worked together and I go like this. I don't want people to think.

• 47:04Speaker 03

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

• 47:05Speaker 01

  That I wasn't interested in what you were saying.

• 47:07Speaker 02

  He was sliding into his mind.

• 47:08Speaker 01

  I had to remember what the film was.

• 47:10Speaker 03

  Great, great film, really, really great film.

• 47:12Speaker 02

  Real good film.

• 47:13Speaker 03

  And then, and then years and years and years later, um, in two thousand and eleven, at the beginning of the next chapter of my life, which I'm currently very, very happily immersed in, uh, I met my husband Ned and, uh, and, and again, um, found, we found ourselves in New York and it was at the very beginning of our relationship. And Chelsea Market is a great market in, in, in the city and, uh, there's an amazing fish shop in there, really spectacular. And Ned and I were just having one of those kind of early romantic days out wandering around New York City. And I said, oh, should we get some oysters? And he said, well, I don't know if I've ever had oysters before. And I'm sure I then told him about the Port Newman story and we, and we bought these oysters and, and

• 47:58Speaker 03

  we took them back to the flat where I lived at the time. And I, I know how to shuck oysters. And so I shucked all these oysters and we had the oysters and had some champagne and then, um, and then, um, we're still together and moving on.

• 48:15Speaker 02

  You've got to say that is.

• 48:16Speaker 03

  So I did, so I, so I.

• 48:17Speaker 02

  That's a baller move on a date.

• 48:20Speaker 03

  Yeah.

• 48:20Speaker 02

  If I was on an early date with someone and they were like, I'm gonna shuck you an oyster, I'd be like, right, well, we're getting married.

• 48:25Speaker 01

  Yeah, yeah.

• 48:26Speaker 02

  That's absolutely brilliant.

• 48:27Speaker 03

  There was no question as to whether or not we were gonna be together forever. I knew that as soon as I met him. I was like, oh, it's you.

• 48:32Speaker 02

  Mm hmm.

• 48:33Speaker 03

  Oh, it's you. I know it sounds super soppy, but I really did, um, yeah, I really did think that.

• 48:39Speaker 02

  That's nice.

• 48:40Speaker 03

  Good luck, Ned.

• 48:45Speaker 00

  I've got big news. I switched to Verizon and got the new iPhone eighteen Pro. Shh. I can keep my old phone and I also get the latest iPhone every year. Shh, anything else? Verizon let me choose Apple Watch Series twelve or iPad on them. Everybody listen up. Shh. Switch to Verizon and get the new iPhone eighteen Pro now. No trade in needed and the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series twelve or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for Watch or iPad required. Additional terms apply for all offers.

• 49:22Speaker 01

  Well, you've mentioned champagne a few times, but your dream drink?

• 49:25Speaker 03

  To me, there's some, there is something very special about a glass of champagne. I don't drink champagne all the time. I actually am not, I love a drink, but I'm not a really big drinker. I don't like getting drunk. Um, I just, I don't know, the feeling of being out of control. Uh, and probably the fear that someone's gonna take a photograph of me falling over and showing the world my knickers. Although I feel like I've shown the world my knickers a million times. All the different parts that I've placed. I don't know what I'm worrying about.

• 49:52Speaker 01

  Well, that's the knickers you were given, that's wardrobe's knickers.

• 49:55Speaker 03

  Yeah, it was.

• 49:55Speaker 02

  That's wardrobe's knickers.

• 49:56Speaker 01

  It's not your knickers, that's wardrobe are giving you those knickers. So it's not, it's not as personal when they see that on.

• 50:01Speaker 03

  They probably were mine, actually.

• 50:02Speaker 01

  Oh, okay. That, that's the scoop.

• 50:06Speaker 03

  Spontaneity.

• 50:06Speaker 01

  They were always Kate's knickers, in all of the films.

• 50:09Speaker 03

  Knicker flashing. Um, uh, but I do like a glass of champagne and I'm, you know, I'm not, I'm not a fan of, um, uh, what do you call it? Prosecco. I'm not a fan of prosecco, I have to be honest. It's just not the same. But I do love a glass of champagne. Not fussy, love a bit of verve, love it, love my way. I mean, but I, yeah. There, there always has to be, there, there always has to be a reason to have it.

• 50:33Speaker 02

  Okay, yeah, I mean, are there people drinking it on the daily or as their regular drink? Because it would just lose, it would lose all, all sense of occasion.

• 50:41Speaker 03

  It's really funny actually, because as I'm hearing myself say this, I can, I can hear the voices of a couple of my friends saying, Kate, you don't drink champagne on occasion. You drink it whenever you're offered it. And actually, to be perfectly honest with you, that's also true, I would imagine, yeah.

• 50:55Speaker 01

  So that is your dream drink?

• 50:56Speaker 03

  It is my dream drink, yeah.

• 50:57Speaker 01

  Yeah.

• 50:58Speaker 02

  What sort of glass do you want it in?

• 51:00Speaker 03

  Oh, mate, I'm not fussy. I'm not fussy.

• 51:02Speaker 01

  He's obsessed.

• 51:03Speaker 03

  It could be, it could be a clean jam jar, it could be a plastic tub, I don't care. I'm, no, I'm not, I'm not fussy.

• 51:09Speaker 02

  Not in the brining tub, you can't have it at the brining tub.

• 51:11Speaker 03

  No, but you could have it in a sort of a plastic picnic cup.

• 51:14Speaker 02

  Hmm.

• 51:15Speaker 03

  Don't mind about that.

• 51:16Speaker 01

  My favourite glass is done now.

• 51:18Speaker 02

  What?

• 51:18Speaker 01

  My favourite glass is done.

• 51:20Speaker 02

  Broken?

• 51:21Speaker 01

  Not broken. The boiler man used it to pull the sludge in it. Didn't even ask me.

• 51:26Speaker 03

  That's very upsetting.

• 51:27Speaker 01

  Didn't even ask me. Yeah, the boiler was acting up.

• 51:30Speaker 02

  Yeah.

• 51:31Speaker 01

  I was like, let me know if you need me, I'm in the other room. It's like, yeah, it's all done. It's like, yeah, basically had loads of sludge, you got to empty the condenser. I've done it. And then I looked and there's my favourite glass, just full of grey.

• 51:42Speaker 03

  Oh god, hell.

• 51:43Speaker 01

  Disgusting stuff it got out the boiler.

• 51:45Speaker 03

  Oh no.

• 51:46Speaker 01

  I was like.

• 51:47Speaker 02

  That's it.

• 51:47Speaker 01

  Brother, just ask me. Just shout in the next room, hey, I need to empty the sludge, you got something that you're not gonna drink out of every day.

• 51:54Speaker 03

  Oh my god.

• 51:55Speaker 01

  Just use my glass, use my favourite glass.

• 51:57Speaker 03

  That's really upsetting.

• 51:57Speaker 01

  Yeah, really upsetting. That's done.

• 52:00Speaker 03

  I think, you know, one thing I will say, I'm not precious about glasses because they get broken. They do all the time. And if people ever come to stay or they're staying in our house, if we're away, I'll just say, don't worry about breaking anything. Nothing's precious. There's nothing out that, you know, is too important not to be broken. Because I just don't think you can live like that. I don't want people to ever come into my house and feel like they can't touch anything or.

• 52:26Speaker 02

  But you'd say if you, oh, if you're coming over to maybe put sludge and stuff.

• 52:30Speaker 03

  Yeah.

• 52:31Speaker 02

  Maybe I'll leave out a sludge glass for you.

• 52:33Speaker 03

  I'll leave out a sludge glass for you, just in case you need to put some sludge in it.

• 52:36Speaker 02

  Yeah.

• 52:36Speaker 03

  Yeah, I'd be clear about that.

• 52:37Speaker 01

  A friend of ours, Stuart Laws, who's a comedian, had a routine that I was quite jealous of about the glass that you use to catch a spider with. And then you always remember that that's the spider glass.

• 52:46Speaker 03

  The spider glass.

• 52:47Speaker 01

  And then you give it to guests that you don't like.

• 52:49Speaker 03

  We used to have, when we were growing up, we used to have a, what we would call a silverfish dish. And they were these kind of terrible little sort of twenty p from a jumble sale, sort of small metal boat type dishes that, you know, my mum would put, you know, a blob of ice cream if we were lucky into. And, and I remember that there was, there was actually, you know, this little silverfish that crawl around the skirting boards. There would always be silverfish that would sit in these dishes in the cupboard.

• 53:15Speaker 02

  They'd just hang out.

• 53:16Speaker 03

  Yeah, so that would, they would become the silverfish dishes.

• 53:19Speaker 02

  And that was also your ice cream dish?

• 53:21Speaker 03

  It was also the ice cream dish, yeah.

• 53:22Speaker 02

  That would ruin ice cream.

• 53:23Speaker 03

  But there was no backup, so we had to just plough on and continue to use the dish.

• 53:26Speaker 01

  Wouldn't stop me from eating ice cream, you know that, brother.

• 53:28Speaker 02

  Yeah, yeah.

• 53:28Speaker 01

  If it was crawling with silverfish, I'd still be eating it if it was all over the scoops.

• 53:32Speaker 02

  Did you have a sick bowl at home?

• 53:33Speaker 01

  Yeah.

• 53:34Speaker 03

  We had a sick bowl.

• 53:35Speaker 02

  Yeah.

• 53:35Speaker 03

  Actually, it was a sick bucket. It was orange and it lived under the sink.

• 53:39Speaker 02

  That's better for sick, I'd say, because like the bowl situation, you're like, you can use this bowl for anything else.

• 53:44Speaker 03

  I just don't know if we had any bowls that were big enough, quite honestly. The only bowl that we would have had would have been the bowl of the salad spinner. That might have been big enough, and that was brown.

• 53:53Speaker 01

  You don't wanna be sick in a salad spinner though.

• 53:56Speaker 03

  Definitely don't. Don't wanna be sick into a salad spinner, no. But if we had an orange sick bucket.

• 54:02Speaker 01

  Yeah.

• 54:03Speaker 03

  With a white handle.

• 54:05Speaker 01

  Remember Stuart Laws, who I mentioned a minute ago?

• 54:07Speaker 03

  Yeah.

• 54:07Speaker 01

  Guess where he went recently and sent me videos of his whole trip there?

• 54:11Speaker 03

  Oh god.

• 54:12Speaker 01

  Uh, now I'm gonna pronounce it wrong, even though, Mon- Montor- Montor? The, the place in Eternal Sunshine that you go to. He went there and he was really excited about it because he knew I'd like it, so he sent me videos of his whole trip. He was at the station that you guys were at.

• 54:24Speaker 03

  Oh, yeah.

• 54:25Speaker 01

  Went to all the different locations.

• 54:26Speaker 03

  It was absolut- it was brilliant out there. I loved it. And it was, it was very, very cold. And it wasn't meant to snow. And you know, there's that scene in, I don't need to tell you. I don't need to tell you, do I? Where they wake up. They wake up in a bed on the beach in the snow. Okay, wasn't meant to snow. And we got there, late one night, the whole crew and cast, we'd all travelled out there, woke up in the morning. Literally, three foot of snow everywhere. So I called Michelle and I said, oh god, what are we gonna do? He was like, what do you mean? This is fantastic. We are gonna shoot in that. And then there we are, you know, on the beach, in the bed, in the snow. Completely, I mean, I don't think you'll ever see that again anywhere in England, because what are the chances?

• 55:09Speaker 03

  And it was freezing, but yeah, completely amazing. I loved Montor. There was a cafe. Um, that, that I would go to on the way to work and I would always get a coffee and a really delicious, thick, doorstop. Sized, um, it was in a sort of like an oatmeal raisin cookie with loads of, uh. Lovely ground spices in it and nutmeg and things. And, uh, yeah, see, I love food. My kids always say to me. You always remember the places we went by the food that we ate.

• 55:38Speaker 01

  Quite right.

• 55:38Speaker 03

  Absolutely true. I really do. Yeah.

• 55:41Speaker 01

  I went on David Cross's podcast and I really annoyed him by asking him how many times a, a week does he think to himself, I was in Eternal Sunshine, the spotless mind? And he was like, never, I don't think that.

• 55:50Speaker 03

  Carrie, I'm making a birdhouse.

• 55:53Speaker 01

  I quoted that to him on his podcast. He did not like it. He remembered it. He was, wasn't impressed by me for shouting that. I, I did exactly what you've just done. And he was like, yeah, yeah, yeah. And I was like, come on, man. Yeah, what a line. It's a funny line.

• 56:07Speaker 03

  There's such brilliant scenes as well in, um, Waiting for Guffman. You've seen.

• 56:13Speaker 03

  Oh my god, that's one of our favourites. There's that scene. I've been coming out to this landing site.

• 56:19Speaker 03

  The temperature is always the same. It's so, yeah, he's genius. He's so, so talented.

• 56:24Speaker 01

  Well, he doesn't like his genius being brought up to him. I'll tell you that much.

• 56:27Speaker 03

  Oh, okay.

• 56:27Speaker 01

  But it's fun, fun to wind him up. He's, he's a curmudgeon. So it was really fun, you know, winding up on his own podcast about how much I love Eternal Sunshine. He was not happy.

• 56:36Speaker 03

  Not happy, not having.

• 56:36Speaker 01

  I would, I would ask you how often you think I was in Eternal Sunshine, but I imagine probably not much.

• 56:41Speaker 03

  Well, it come, it's been coming up a lot recently.

• 56:44Speaker 01

  Yeah.

• 56:45Speaker 03

  And I, and, and, and what I think is amazing is, is how that is turning into a bit of a cult classic and that there's a whole other, a little bit like Titanic. You know, there's another generation of young people who are discovering it largely because of the music, because the soundtrack is so incredible. Um, but that's, I, I just, I never would have expected that, you know, and people will quote to me that line, I'm just a fucked up girl who's looking for my own peace of mind.

• 57:07Speaker 01

  Yeah.

• 57:07Speaker 03

  It is a great line written by the great Charlie Kaufman. She, she was such an extraordinary character, incredible. And those wigs, I mean, my God, they were all wigs.

• 57:17Speaker 01

  Oh, were they?

• 57:18Speaker 03

  Yeah, yeah. And I, I did, I did get to keep a couple of them, which is pretty cool. Um, yeah, it was just an amazing character to play and I, and I, and I really did feel like I could be quite free and experimental. And learnt a lot about myself as, as an actor through that process and sort of being brave and just trying stuff. That thing of like, you know, just making mistakes. Um, that was positively encouraged by Michelle Gondry. Yeah.

• 57:44Speaker 01

  Was there anything in particular that you did that, this will be my last Eternal Sunshine question.

• 57:47Speaker 03

  Go on. I don't believe you, but okay.

• 57:51Speaker 02

  Now I can see why David Cross cut, cut you off so quick.

• 57:53Speaker 01

  He was furious.

• 57:54Speaker 03

  I'm not gonna cut you off, darling. Go, go on.

• 57:57Speaker 01

  Is there anything in particular that you did that was taking a risk that made it in the film and you were like, I'm really glad that I did that?

• 58:02Speaker 03

  Um, yeah, I think there's that line when

• 58:07Speaker 03

  in that, in that hilarious sequence where. The memories are erasing and there's a, there's a bit where, um, where, uh, where the Joel character is being bathed in the kitchen sink by his mum. And then where there's that perspective set where he's under the day was so genius. And when I went, my crutch is still here. Look, just as you remembered it. And I flashed my knickers. That was definitely spur of the moment.

• 58:30Speaker 01

  Yeah. Your knickers?

• 58:32Speaker 03

  Mine, no, they were wardrobe. I soon remember they were pink. I don't think I'd ever wear pink knickers, not in real life.

• 58:38Speaker 01

  Actually, I've got one more question, but.

• 58:39Speaker 03

  Okay, go on.

• 58:40Speaker 01

  It, it links to another film and stuff.

• 58:42Speaker 02

  Does it link to food, which is what this podcast is supposed to be about?

• 58:45Speaker 03

  Come on, come on.

• 58:45Speaker 01

  Did, did, did you and Elijah Wood, uh, talk about being directed by Peter Jackson at completely different times in his career?

• 58:51Speaker 03

  Because he didn't, he had, he was just about to go away.

• 58:54Speaker 01

  He hadn't done it yet?

• 58:55Speaker 03

  No, he was just about to go and start shooting Lord of the Rings from memory. From my, from memory, he was, he hadn't gone yet.

• 59:02Speaker 01

  Cause you were like.

• 59:03Speaker 03

  Maybe I'm wrong about that. Actually, no, do you know what? I am wrong about that. No, he had done some of it. Elijah had done some. And he was going back, I think, to do additional shooting or reshoots or, or something like that. Um, and no, he didn't talk about it very much. He's quite a sort of, actors on the whole don't talk about other jobs to each other. Just because it's just the work. It's private. I mean, I'm sure you don't talk about, you know, that show you did last night.

• 59:29Speaker 01

  We do all the time.

• 59:30Speaker 02

  It's the only thing we talk about.

• 59:31Speaker 01

  We texted each other last night about our gigs as they were happening.

• 59:33Speaker 03

  Saying how great you both were.

• 59:34Speaker 02

  Yeah, yeah, of course.

• 59:35Speaker 03

  And how funny you were.

• 59:36Speaker 02

  And how much we love doing stand up and how we really respect our audience.

• 59:39Speaker 03

  Scared at all when you walk onto the stage.

• 59:41Speaker 02

  And we love the reaction we get and the audiences are perfect and they're lovely. And yeah, yeah, we're so, we're so grateful.

• 59:46Speaker 03

  Great, weirdos.

• 59:53Speaker 01

  Uh, your dream dessert?

• 59:55Speaker 03

  So I had to think long and hard about this because it is a toss up between two. But I am gonna go with my own apple crumble.

• 1:00:03Speaker 02

  Love that.

• 1:00:04Speaker 03

  And the reason for that is because I cook or bake my crumble topping first. So you know, you. Get excited about a crumble and then you realise that half of it's stuck to the roof of your mouth because the sort of the the the flour and buttery sugar mixture actually has just steamed on the top and might have gone a bit crunchy in certain areas around the edges. So I part-bake mine and it just goes all biscuity and lovely. So the crumble topping is baked separately on a flat baking sheet. And then I'll cook my apples a little bit first with some cinnamon and sugar. I feel like I've talked about cinnamon a lot. I guess I probably use it a lot.

• 1:00:45Speaker 02

  It's the season for it though, right?

• 1:00:47Speaker 03

  Tis the season for cinnamon. Um, and so, so I, so then the apples will go in a baking dish and then, and then I'll put my delicious crumbly topping all over the top and, uh, and that will go in for another fifteen minutes. And I would have that. So Ned would have custard. He absolutely loves custard and he says flood it, flood it. But I actually love a big dollop of clotted cream.

• 1:01:08Speaker 02

  Nice.

• 1:01:09Speaker 03

  Proper Cornish clotted cream.

• 1:01:12Speaker 02

  Shout out to Cornwall again.

• 1:01:12Speaker 03

  Shout out to Cornwall again.

• 1:01:14Speaker 01

  Cornwall's really coming out of this episode good.

• 1:01:15Speaker 03

  Spending my life shouting out to Cornwall.

• 1:01:16Speaker 02

  The problem is there's a lot, lot of tin in the clotted cream in Cornwall.

• 1:01:19Speaker 03

  Stop talking about it. Stop talking about it.

• 1:01:22Speaker 02

  Because the cows are drinking the water, aren't they? So they're drinking the tin and it's coming out of the milk.

• 1:01:26Speaker 01

  You would be the one to be told, stop talking about it.

• 1:01:29Speaker 02

  Second time the tins come up, stop talking about it.

• 1:01:31Speaker 01

  Yeah.

• 1:01:32Speaker 02

  Eternal sunshine, fifty times.

• 1:01:34Speaker 01

  Eternal questions.

• 1:01:35Speaker 03

  Eternal questions about tin and clotted cream.

• 1:01:38Speaker 01

  Eternal questions of the obsessed mind.

• 1:01:40Speaker 02

  Because you said that, you said there's tin in the water.

• 1:01:42Speaker 03

  Well, I don't know if there is. I just said rumor has it.

• 1:01:45Speaker 01

  Yeah. Rumor has it, Ed.

• 1:01:47Speaker 02

  Sorry, sorry.

• 1:01:48Speaker 03

  Rumor has it. Uh, so that would be, that would actually be my dessert. And that was a tough one for me because I'm such a fan of cheese, so I could easily go with a great cheese board.

• 1:01:58Speaker 01

  Well, that's good that that is, uh, that's an escape for me.

• 1:02:01Speaker 02

  James gets really angry if guests pick a cheese board instead of dessert. Whereas I love it. I'm the cheese, I'm the cheese boy.

• 1:02:07Speaker 03

  Are you?

• 1:02:07Speaker 02

  And when you were sort of.

• 1:02:08Speaker 03

  And what's your favourite cheese? I am curious, actually.

• 1:02:11Speaker 02

  The thing is, if we, now, I, I would probably go with a British cheese and my go-to would just be a very, very mature cheddar, I think. You can't beat a very mature cheddar.

• 1:02:18Speaker 03

  Yeah.

• 1:02:19Speaker 02

  But then also if we're.

• 1:02:20Speaker 03

  Have you tried Sussex Chama?

• 1:02:21Speaker 02

  No.

• 1:02:24Speaker 03

  It's chalky, it's crumbly, it's sharp, it's delicious.

• 1:02:27Speaker 02

  I like the crumble.

• 1:02:27Speaker 03

  And it's sold in a, it's like a sort of, almost like a wax paper wrapping, which I love. And, and it comes in a perfect cube.

• 1:02:35Speaker 02

  Yeah.

• 1:02:35Speaker 03

  It's delicious. It's delicious Sussex charm.

• 1:02:38Speaker 02

  I'm gonna check that out.

• 1:02:39Speaker 03

  Yeah.

• 1:02:39Speaker 02

  Every year for Christmas, my mother-in-law buys me the Godminster cheddar.

• 1:02:44Speaker 03

  Nice.

• 1:02:45Speaker 02

  And like all the varieties. So they do a truffle one that is out of this world.

• 1:02:49Speaker 03

  I know it well.

• 1:02:49Speaker 02

  Chili one and then just the, the normal one. I love that stuff. But then love a Stilton as well. Colston Bassett Stilton, obviously.

• 1:02:55Speaker 03

  I do too.

• 1:02:56Speaker 02

  And then sure, Manchego, Comté, an aged Comté, lovely.

• 1:03:00Speaker 03

  Oh, we could do a whole separate episode on cheese.

• 1:03:02Speaker 02

  Yeah, we should do. I mean, you could pick cheese, you can pick cheese for your dessert if you, if you wanted.

• 1:03:06Speaker 03

  No, I'm not gonna do that. He's making a face.

• 1:03:08Speaker 02

  Yeah.

• 1:03:09Speaker 01

  We can do it at the end of this camera.

• 1:03:11Speaker 03

  But years ago, I worked in a delicatessen, but a, a proper delicatessen with like, you know, beautiful epicurean foods and.

• 1:03:19Speaker 02

  James, Kate's telling a story now.

• 1:03:20Speaker 03

  I'm telling a story. You're not listening.

• 1:03:22Speaker 01

  I was looking into the camera.

• 1:03:24Speaker 03

  He's bored of me.

• 1:03:25Speaker 01

  I was furious.

• 1:03:26Speaker 03

  I won't talk to you about Town Sunshine anymore.

• 1:03:28Speaker 02

  Oh, tell me about the delicatessen.

• 1:03:31Speaker 03

  Um, but I used to, I used to work on the cheese counter in this delicatessen.

• 1:03:35Speaker 02

  Dream job.

• 1:03:35Speaker 03

  I did get to know all my cheeses and, uh, yeah, love a good cheese.

• 1:03:41Speaker 01

  You can have a cheese board after the meal if you like.

• 1:03:43Speaker 03

  Yeah, but.

• 1:03:44Speaker 01

  Have your apple crumble.

• 1:03:45Speaker 03

  And I think I'd prefer the crumble first.

• 1:03:47Speaker 02

  We can just leave it on the side and you can just nibble on it later on.

• 1:03:50Speaker 01

  On a wall.

• 1:03:50Speaker 03

  There's a delicious French cheese called, uh, what did she say? Put it on the wall?

• 1:03:54Speaker 02

  Put it on a wall for you, little cheese board on the wall.

• 1:03:56Speaker 03

  Could do, yeah, okay. Um, there was, there's a delicious French cheese called Charros that I absolutely love, which is, it's sort of, it's the, it's almost the colour of a, of a goat cheese with a, with a, a rind that is also pale like a goat cheese, but it's not. It's, it's made with cow's milk and it's, uh, it's not as kind of stinky and runny as a camembert. Um, it's really smooth, delicious with like a sort of a fruit bread or something like that. It's really delicious.

• 1:04:25Speaker 02

  I'm so excited for Christmas now because I'm gonna go absolutely cheese crackers.

• 1:04:28Speaker 03

  Yeah.

• 1:04:29Speaker 02

  I can't wait.

• 1:04:29Speaker 01

  You're gonna go cheese crackers?

• 1:04:30Speaker 02

  I'm gonna go crackers and cheese, cheese crackers, truffle brie.

• 1:04:33Speaker 03

  Oh yeah, God, you've got to have a nice triple cream truffle cream.

• 1:04:36Speaker 02

  Oh, my God.

• 1:04:37Speaker 03

  Just, yes, I can't wait to.

• 1:04:39Speaker 02

  But this crumble also sounds delicious and it's, I like that it's your crumble. Cause like you say, your mum's roast potatoes were the best. Do you think the crumble is gonna be the thing that you pass down to your children? They're gonna be like, my mum's crumble was the best.

• 1:04:51Speaker 03

  Well, there is something else that I, that my children would prefer I pass down to them, which is a, it's a very decadent bread and butter pudding that I, that they do request that I make at Christmas as well. And this has become a new thing. We were in, uh, we were in Vancouver for Christmas several years ago. And in this particular area of Vancouver, there's a wonderful donut shop and it's quite a famous donut shop. I don't particularly eat donuts, but these things are so good.

• 1:05:19Speaker 02

  What's it called?

• 1:05:19Speaker 03

  It's called Honey's Donuts, this donut shop. And it is in, no, it's in a tiny little place called Deep Cove in, in Vancouver, in North Vancouver. And the owners, very kindly, when we were there, gave us a huge box of probably, I don't know, twelve or sixteen donuts. And I really thought, my God, what are we gonna do with these things? I made the two day old donuts into bread and butter pudding.

• 1:05:42Speaker 02

  I just know James is losing his mind over there.

• 1:05:44Speaker 03

  It was unbelievably delicious. And my ki-, and now my kids do say, mum, come on, you've got. And now in England, we don't have Honey's Donuts, of course. But, you know, panettone, leftover croissants or cruffins, a cruffin, you know, the big sort of swirly things with the kind of crusty top with the sugariness all over them.

• 1:06:03Speaker 02

  Hmm.

• 1:06:04Speaker 03

  Um, so, yeah, so rather than going with actual bread, I will try and find some sort of cake.

• 1:06:10Speaker 02

  Hmm.

• 1:06:11Speaker 03

  And put that into this very, very decadent bread and butter pudding. And they, that, that they, they would, in fact, last year, my daughter was like, you've got, you're gonna have to show me how to do it.

• 1:06:22Speaker 02

  Yeah.

• 1:06:22Speaker 03

  Um, it's delicious.

• 1:06:24Speaker 02

  Were all the donuts, like plain donuts?

• 1:06:27Speaker 03

  No, so here, so some of them have a slight caramel topping, some of them have chocolate. And I was like, okay, just break them up, shove it in.

• 1:06:35Speaker 02

  So every spoonful you're getting like, you might get a different flavour donut.

• 1:06:39Speaker 03

  A different flavour donut in every bite.

• 1:06:40Speaker 02

  That's pretty special.

• 1:06:41Speaker 03

  Pretty delish.

• 1:06:42Speaker 01

  Yeah, I think I'm adding that to my dream menu. Haven't even eaten it.

• 1:06:46Speaker 03

  Really, really like ridiculously good.

• 1:06:48Speaker 01

  I always think we should do like, an episode where we only can make our menus off of things that other guests have picked.

• 1:06:54Speaker 02

  Yeah.

• 1:06:55Speaker 01

  And I don't pick that.

• 1:06:56Speaker 02

  Yeah.

• 1:06:56Speaker 03

  I'll make it for you.

• 1:06:58Speaker 02

  But I don't think it's on.

• 1:06:59Speaker 01

  That's not gonna happen, but the fact that the office there.

• 1:07:01Speaker 03

  No, I, I will.

• 1:07:03Speaker 01

  Yeah, we've had, we've had people come on this podcast.

• 1:07:07Speaker 03

  And they said they'll make things.

• 1:07:08Speaker 01

  They make, they make.

• 1:07:09Speaker 03

  And they never make.

• 1:07:09Speaker 02

  They make promises, they say, let's go for a cocktail at that place.

• 1:07:12Speaker 03

  I'm a woman of my word.

• 1:07:14Speaker 01

  Okay.

• 1:07:15Speaker 03

  Cocktails, you see, I'd have to go for a Negroni if we were going out for a cocktail. Although I did, someone did make me a very, very strong one this summer and I loved it. And I loved it so much that I had a second one and the next day I swear to God, I thought I had brain damage. I honestly, I was like, completely, I felt like a bag of smashed crabs.

• 1:07:33Speaker 03

  What's happened to me?

• 1:07:34Speaker 01

  That's summer big street.

• 1:07:35Speaker 02

  I love that.

• 1:07:36Speaker 01

  A phrase like that.

• 1:07:37Speaker 02

  Amazing, I'll be taking.

• 1:07:39Speaker 01

  Bag of smashed crabs.

• 1:07:40Speaker 03

  Bag of smashed crabs.

• 1:07:41Speaker 01

  Absolutely loves it. Okay, I'm gonna read you your menu back now.

• 1:07:45Speaker 03

  Go on.

• 1:07:45Speaker 01

  See how you feel about it. By the way, you've said French airlines today and um, French cheeses. And I was trying to come up with a paint me like a French girl's thing and I couldn't do it. Just so you know, I did try, but sometimes we fall short.

• 1:07:58Speaker 03

  I'm not gonna do that line.

• 1:07:59Speaker 01

  No, no, no.

• 1:08:00Speaker 02

  No, it was a good try though, James.

• 1:08:01Speaker 01

  Just so you know, I tried and I couldn't do it.

• 1:08:04Speaker 03

  No, okay.

• 1:08:04Speaker 01

  I'm not, I'm not on my best form today. Okay, still a sparkling what you want, still tap water from Cornwall. Poppadoms are bread you would like warm crusty bread and breadsticks with thick butter.

• 1:08:16Speaker 03

  Yeah.

• 1:08:17Speaker 01

  Starter, pasta with travel and shaved parmesan, lovely story. Main course, Christmas dinner with your own turkey, your mum's roast potatoes, mum's red cabbage with bread sauce, with chicken and vegetable pie as well, with grandmother's pastry and Christmas cake. Side dish, oysters, the little ones. Drink, champagne, dessert, your own apple crumble with Cornish cottage cream.

• 1:08:38Speaker 03

  Yep.

• 1:08:39Speaker 01

  That sounds great.

• 1:08:40Speaker 02

  Yeah.

• 1:08:41Speaker 03

  It does, actually, doesn't it?

• 1:08:42Speaker 01

  That sounds really nice.

• 1:08:43Speaker 03

  Nothing overly fancy, apart from, well, no, actually, I lied, the truffle and the oysters and the champagne. What am I talking about? I'm somebody I didn't think I was, clearly.

• 1:08:52Speaker 02

  Yeah, but you've still got the Christmas dinner in there and the red cabbage.

• 1:08:55Speaker 03

  And the pie.

• 1:08:56Speaker 02

  Yeah, and the pie. I think it's a good mix.

• 1:08:58Speaker 03

  Grounding foods.

• 1:08:59Speaker 02

  And it's mid-November, like we say, it's the first time I've felt Christmasy this year.

• 1:09:03Speaker 03

  Oh, good.

• 1:09:04Speaker 02

  And that's because of your menu.

• 1:09:05Speaker 03

  There you go.

• 1:09:06Speaker 01

  I feel quite Christmasy, actually. And there's a little Christmas cake, uh, Christmas tree next to you.

• 1:09:09Speaker 02

  Yeah.

• 1:09:10Speaker 03

  That's not a Christmas tree. It's a plastic thing with Tippex on the ends of it, to look like, you know.

• 1:09:16Speaker 02

  Yeah, Benito, what the hell are you playing at?

• 1:09:18Speaker 01

  But, uh, what is your problem?

• 1:09:19Speaker 02

  What the fuck are you putting that next to Kate Winslet for?

• 1:09:21Speaker 01

  Little gingerbread house, I guess.

• 1:09:22Speaker 03

  A little sweet gingerbread house. You see, that's, that's designed for a tea light, one of those. Why are they called tea lights?

• 1:09:27Speaker 01

  I don't know, actually. I've never known what they're called.

• 1:09:29Speaker 03

  Why are they?

• 1:09:30Speaker 02

  I don't know.

• 1:09:31Speaker 01

  Yeah, they're rubbish, aren't they?

• 1:09:32Speaker 03

  They are rubbish and they always go out.

• 1:09:33Speaker 02

  Yeah.

• 1:09:34Speaker 01

  Yeah.

• 1:09:34Speaker 03

  It's the battery-operated ones you have to get. But I do, I do, I, I do like a little sort of house with a little candle in it.

• 1:09:40Speaker 02

  Yeah, that's a nice touch, actually. Oh, no, because the screen says Christmas special on it. I didn't even notice that.

• 1:09:44Speaker 01

  I didn't realise that. He's, he's put some effort in.

• 1:09:47Speaker 02

  He does so much for us and we don't care.

• 1:09:48Speaker 03

  But why is there a chopped octopus leg?

• 1:09:50Speaker 02

  Yes.

• 1:09:50Speaker 01

  Yeah, that's interesting, isn't it? That's not Christmasy, is it?

• 1:09:53Speaker 03

  That's not, that's not Christmasy at all.

• 1:09:55Speaker 02

  I know it's a food podcast, but it's a Christmas special.

• 1:09:57Speaker 01

  Yeah, think about, like, Christmas food.

• 1:09:59Speaker 03

  Don't have chopped octopus leg for Christmas.

• 1:10:01Speaker 02

  Maybe they do in Spain or something, but is that a cabbage or a brain, Benito?

• 1:10:05Speaker 01

  It busts us sprout, I reckon.

• 1:10:07Speaker 03

  It's a poo, actually.

• 1:10:08Speaker 01

  It's a poo.

• 1:10:08Speaker 02

  It's a shit. You put a shit on an octopus leg. Merry Christmas.

• 1:10:11Speaker 01

  We've got Kate Winslet on the podcast. You put a shit on the screen.

• 1:10:14Speaker 03

  It is a petrified poo. Yeah.

• 1:10:16Speaker 01

  Yeah.

• 1:10:17Speaker 02

  So sorry. So sorry, Kate, for what he's done today.

• 1:10:20Speaker 01

  Sorry, Kate. We, we were good, though, right?

• 1:10:22Speaker 03

  You were great. You were great.

• 1:10:24Speaker 01

  Yeah, we were good.

• 1:10:25Speaker 02

  Yeah.

• 1:10:25Speaker 03

  You were nice, you were relaxed, you were kind, and you were funny.

• 1:10:29Speaker 01

  Yeah, pretty funny.

• 1:10:30Speaker 02

  Yeah, yeah.

• 1:10:31Speaker 01

  Didn't ask too many questions about a tennis ball.

• 1:10:34Speaker 03

  I thought I was quite funny.

• 1:10:35Speaker 01

  You were very funny.

• 1:10:36Speaker 03

  Was I surprisingly funny?

• 1:10:38Speaker 01

  No, you've been funny in films.

• 1:10:39Speaker 03

  Did you not know what you were gonna get and you're relieved to discover that?

• 1:10:43Speaker 02

  No, I think I knew you'd be a funny and warm and open interviewee.

• 1:10:48Speaker 03

  Okay, good.

• 1:10:48Speaker 01

  Yeah, I've seen you in interviews before.

• 1:10:50Speaker 02

  I was never worried about when you were coming in.

• 1:10:52Speaker 03

  Okay.

• 1:10:52Speaker 02

  Sometimes people coming in, we're like, I don't know how this is gonna go. And sometimes we're right.

• 1:10:57Speaker 03

  And when we finish recording, you're gonna tell me who was the scariest person?

• 1:11:00Speaker 01

  Robert Nero.

• 1:11:00Speaker 02

  Robert Nero.

• 1:11:01Speaker 03

  Oh, I don't think he's scary, is he?

• 1:11:03Speaker 02

  No, not scary, just intimidating as a prospect.

• 1:11:05Speaker 03

  Intimidating, yes.

• 1:11:05Speaker 01

  Yeah.

• 1:11:06Speaker 03

  Yes, I can see that.

• 1:11:07Speaker 01

  That might be a surprise to the guests.

• 1:11:09Speaker 02

  And he's very, um...

• 1:11:11Speaker 01

  To the guests, to the listeners.

• 1:11:12Speaker 02

  Very comfortable with not giving answers.

• 1:11:15Speaker 03

  Oh, oh, that can maybe, okay.

• 1:11:18Speaker 02

  It was a funny episode, though, because our listeners know us and they like to hear us flail sometimes.

• 1:11:23Speaker 03

  Oh.

• 1:11:24Speaker 01

  Yeah, but that's, sorry to tell you, but that was an option.

• 1:11:26Speaker 03

  A hint of flailing today.

• 1:11:27Speaker 02

  We've not needed to flail.

• 1:11:29Speaker 03

  Good.

• 1:11:30Speaker 02

  It's been fantastic. Thank you so much for coming to the Dream Restaurant, Kate, and Merry Christmas.

• 1:11:33Speaker 03

  My pleasure, and you, thank you very much.

• 1:11:41Speaker 02

  James, that was a dream come true.

• 1:11:47Speaker 01

  What? What's a dream come true?

• 1:11:49Speaker 02

  She was brilliant. How good was that?

• 1:11:51Speaker 01

  I did talk about Eternal Sunshine. I broke my promise, but she brought it up.

• 1:11:54Speaker 02

  She did bring it up, which, you know, and brought it up quickly as well. I was like, well, we're in trouble.

• 1:11:59Speaker 01

  I couldn't believe it.

• 1:11:59Speaker 02

  We are in trouble.

• 1:12:01Speaker 01

  I was really restrained until a certain point.

• 1:12:03Speaker 02

  Yeah, until towards the end when it was maybe five or six.

• 1:12:06Speaker 01

  I've got to get them all in now.

• 1:12:07Speaker 02

  The problem is, James, and you know this about me, is of course I've seen Eternal Sunshine multiple times.

• 1:12:12Speaker 01

  Yeah.

• 1:12:12Speaker 02

  But I don't remember anything.

• 1:12:14Speaker 01

  No.

• 1:12:14Speaker 02

  That happens in any film ever I've ever watched.

• 1:12:16Speaker 01

  Yeah, yeah.

• 1:12:17Speaker 02

  I go to films, I go, that's brilliant. I'm gonna remember. This is one of my favorite films.

• 1:12:20Speaker 01

  Yeah.

• 1:12:20Speaker 02

  And then you ask me about it three days later. I could not tell you who's in it.

• 1:12:23Speaker 01

  No.

• 1:12:24Speaker 02

  I could not tell you what the storyline was.

• 1:12:26Speaker 01

  Yeah.

• 1:12:26Speaker 02

  Also, I just go and see films and I go, that was good.

• 1:12:28Speaker 01

  Mm-hmm.

• 1:12:29Speaker 02

  I thought that was good. I better Google to check to see if I was right.

• 1:12:32Speaker 01

  Yeah, yeah, so when I do stuff like that to you.

• 1:12:35Speaker 02

  Yeah.

• 1:12:36Speaker 01

  You've got to just sit there.

• 1:12:37Speaker 02

  I've got to sit there, but it's really interesting watching you interview Kate Winslet about Eternal Sunshine of the Spotless Mind and occasionally I would go, cheese!

• 1:12:45Speaker 01

  Yeah, dream come true.

• 1:12:46Speaker 02

  Oh, yeah, do you have a sick ball at home?

• 1:12:48Speaker 01

  Yeah, yeah, that was good. You jumped on the sick ball stuff. Kate didn't say Clementine either.

• 1:12:55Speaker 02

  No, no.

• 1:12:56Speaker 01

  So.

• 1:12:56Speaker 02

  Thank God.

• 1:12:57Speaker 01

  Even in reference to the character, she didn't even say the word.

• 1:13:00Speaker 02

  Yeah, well, she knew you didn't need to know the name of the character.

• 1:13:03Speaker 01

  She knew. She knew this guy knows everything about this.

• 1:13:07Speaker 02

  What a joy. Watch Goodbye June. It's in cinemas now and on Netflix on Christmas Eve.

• 1:13:14Speaker 01

  December 24th.

• 1:13:15Speaker 02

  December 24th, for those of you who don't know, that that's Christmas Eve.

• 1:13:19Speaker 01

  Watch it on YouTube. Can you watch this on YouTube?

• 1:13:20Speaker 02

  You can watch this on YouTube. You can't watch Goodbye June on YouTube, but you can watch this on YouTube.

• 1:13:24Speaker 01

  This podcast.

• 1:13:25Speaker 02

  Yeah, yeah.

• 1:13:26Speaker 01

  About Talking to Kate Winslet.

• 1:13:27Speaker 02

  Yeah, yeah.

• 1:13:28Speaker 01

  On YouTube.

• 1:13:28Speaker 02

  Yeah. I wonder how many shots there will be of me looking back and forth as, we should release a whole different version where it's just my shot while they're talking about Eternal Sunshine.

• 1:13:39Speaker 01

  Right, and my shot when you're talking about cheese.

• 1:13:41Speaker 02

  Yeah, well, yeah, that'll be in it. So rude.

• 1:13:46Speaker 02

  Funny for the first bit, and then she starts telling an anecdote about working in a delicatessen. I could not believe when I looked around and you were still doing that.

• 1:13:54Speaker 01

  Really rude.

• 1:13:54Speaker 02

  Yeah, yeah, really rude stuff.

• 1:13:56Speaker 01

  Really rude.

• 1:13:57Speaker 02

  But luckily, she was lovely and what a brilliant interview.

• 1:13:59Speaker 01

  Yeah, yeah. I mean, I absolutely loved every second of it. Thank you, Kate, if you're listening.

• 1:14:04Speaker 02

  Smash it out the park. I jack out your.

• 1:14:06Speaker 01

  I jack out your.

• 1:14:08Speaker 02

  Thank you so much for listening all year, but the year is not done for Off Menu because we will, of course, be releasing our Best of the Year episodes, the compilations.

• 1:14:17Speaker 01

  Yeah.

• 1:14:18Speaker 02

  And we'll be back for a new series of Off Menu in January. And what a way we're kicking that off.

• 1:14:24Speaker 01

  What a way we're kicking it off.

• 1:14:25Speaker 02

  Merry Christmas, happy seasonal period, have a good December, happy New Year.

• 1:14:31Speaker 01

  Goodbye.

• 1:14:32Speaker 02

  Bye.