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your campaign today by visiting

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go.acast.com slash ads. Welcome

1:24

to the Off menu podcast taking

1:26

the chicken breast of friendship, stuffing

1:28

it with the garlic butter of

1:30

humor and breading it with the

1:33

breadcrumbs of the internet. Then we

1:35

pop it in the oven of

1:37

plosive productions and let the butter

1:39

all drain out so you've got

1:41

a big empty chicken breast Joe

1:43

Wilkinson style. Nice little shout out

1:46

for plosive productions. Yeah baby. During

1:48

that doesn't often happen. No. That is at

1:50

Gamble. My name is James A. Castor.

1:52

Together with the help of Plosive Productions,

1:54

we own a dream restaurant and every

1:56

single week we invite in a guest

1:59

and ask in their favourite ever start

2:01

a main course dessert, side a chand

2:03

drink, not in that... And this week

2:05

I guess is David Tenant. A global

2:07

trash. A global trash? A global trash?

2:09

I mean, one of the few doctors

2:12

throughout history. I thought you were commenting

2:14

on the state of the NHS. No,

2:16

no, no. This is not the podcast

2:18

for that. Nishwood, Woods Lewis. Oh, absolutely.

2:20

Take us to court. Yeah. Third doctor

2:22

we've had on the pod? Third? Yeah.

2:25

Second? No. Are you thinking of

2:27

doctors generally? Dr Maguador and Pocock,

2:29

yeah. Yeah, yeah, yeah, yeah. Definitely

2:31

counts. She would be a good,

2:33

a doctor. She would be a

2:36

brilliant doctor. Yes. And doctor who? Yeah.

2:38

Make it happen before then if

2:40

you're going to say that. Huh? Cox.

2:42

Professor. Professor. Professor who?

2:45

I'd watch Professor who? What a

2:47

great spin-off. I just assumed he

2:49

had every title. Oh yeah, when you

2:51

get to professor does that mean

2:53

like your doctor? You're still a

2:55

doctor? Yeah. You can do whatever a doctor

2:57

does surely? He still do those things.

2:59

He is a doctor. Yeah he is

3:02

a doctor. We've had four doctors on

3:04

this is a fourth doctor. And I'm

3:06

sure we've had a few people on

3:08

with like honorary doctorates from

3:10

places as well. Yeah maybe maybe we

3:13

should look into, I mean I'm sure

3:15

I devoted listeners can can pick us

3:17

up on this and tell us. doctor

3:19

from the doctor who franchise in history

3:22

that we have had on yes but

3:24

he's been so much so many iconic

3:26

roles over the years we're very excited

3:28

to have him on and also he

3:30

has a podcast called David tenant does

3:32

a podcast with yeah which is back

3:35

after four years available on all major

3:37

podcast platforms at the first two series

3:39

of David's pod were hugely popular this

3:41

is gonna expect the same intimate chatter

3:43

they have come to know and love.

3:45

You're doing it like an average. What?

3:48

I love it. He's got so many

3:50

great guests coming up, Stanley Tucci, Jamila

3:52

Jamil, Ben Schwartz, Russell T. Davis, and

3:54

there's an episode where his wife interviews

3:57

him. Georgia. Georgia interviews him, which is

3:59

very exciting. And as we, what, Benito's

4:01

written a bit here that he wants us

4:03

to do as the outro. So he

4:05

won't spoil that for you, but just so

4:07

you know. Yeah. Stick around. I can't

4:09

wait to say that later. Yeah. If an

4:12

interview with one of Britain's greatest actors

4:14

is not enough to make you stick around,

4:16

James and I in the outro will

4:18

be talking more about David's podcast without him

4:20

here. And speaking of not having David

4:22

here, if David has, if David says and

4:24

has a secret ingredient, if he has

4:26

upon his person, a secret ingredient, which we

4:28

seem to be unacceptable, we will kick

4:31

him out of the dream restaurant. And this

4:33

week, the secret ingredient we've pre -agreed upon

4:35

is tenants, tenants, a pint of tenants,

4:37

pint of tenants, a can, Scottish lager. Yeah.

4:39

If he chooses it, and this is

4:41

just because it's his surname by the way.

4:43

I don't know if he is going

4:45

to pick it. Very unlikely. Be curious to

4:48

know what his relationship with tenants is.

4:50

If you don't drink it, if your surname

4:52

is tenant, because you're like, I can't

4:54

be bothered with that. Well, hope you remember

4:56

to ask that. I'll try and remember

4:58

that. I've got a lot in my head

5:00

that I want to ask him. Yeah,

5:02

of course. Because when

5:04

we have actors on, these are

5:06

the ones that you look forward to

5:09

the most. Because your version of

5:11

interviewing an actor is saying things they've

5:13

done at them. Don't

5:15

speak so soon. Who knows what I'm

5:17

going to say. Are you going to keep

5:19

your powder dry? I might keep my

5:21

powder dry. We'll see how dry my powder

5:23

is at the end of this. You

5:25

are the wettest powder I've ever met. I've

5:27

got a lot of stuff I had

5:29

planned that, well, we'll see. We'll see how

5:31

dry I keep my powder. This is

5:33

the off -menu menu of David Tennant. Welcome,

5:43

David, to the Dream Restaurant. Thank you

5:45

very much. It's lovely to be here.

5:47

Welcome, David Tennant, to the Dream Restaurant.

5:49

We've been expecting you for some time.

5:51

Thank you very much. I appreciate the

5:53

sound of lyrics. Thank you. Thank you,

5:55

David. It's a good sound of folks

5:57

this time. James is a genie, so

6:00

I'm sure you knew that from there.

6:02

Yeah, yeah, yeah. Which is with the

6:04

lamps all about, right? Well, there you

6:06

go. Exactly, yeah. They put a good lamp, would you say? You've been

6:08

in many theatre productions. I've never been in a production of Aladdin, if that's

6:10

what you're getting at. But it's a good bit of scenery, right? It would

6:12

be fine from a distance. I'm a bit close to it. It's not

6:14

really giving me metal. It's giving me

6:16

one single use plastic is what it's

6:18

giving me. We're getting a lot of

6:20

use out of it though. Yes, so

6:22

it's more than single. Yeah, we don't

6:24

have a new one for every episode.

6:26

That would be very wasteful. Yeah, but

6:28

I guess is a use being looked

6:30

at because that's really all it's been

6:32

used for. Good question. We've used it

6:34

multiple times. It's just sat there and

6:36

people have looked at it. I suppose

6:38

in an audio format we could just

6:40

be imagining it as well. Yeah, that's

6:42

true. This is this is terribly wasteful.

6:44

Yeah, it's really wasteful completely. I mean,

6:46

he bought it in one day and

6:48

by here I mean Bonito. Yeah. And

6:50

we were a bit like, I mean,

6:52

we thought that doing a podcast meant

6:55

we didn't have to do stuff like

6:57

this. Yeah. And by physical prop free.

6:59

But there you go. Front Rover Theatre

7:01

that you're not believing that, are you?

7:03

No, but about four rows back, back,

7:05

it's fine. It's fine. proper a bit

7:07

of scenery or something where it is

7:09

particularly not convincing. And you've

7:11

had to either suspect your disbelief

7:13

as an audience member or as an

7:15

actor really really try and convince people

7:18

that... The problem as from an acting

7:20

point of view is when props don't

7:22

quite deliver on the function they're supposed

7:25

to do and you're having to actually

7:27

spend more time working around the prop so

7:29

that it can be convincing to the

7:31

audience. That's when a prop is least functional

7:33

I would say. Right, yeah, and that

7:35

happens quite a lot because, you know,

7:38

I mean this lamp would be, does

7:40

it have a, oh it's got, oh

7:42

it's got a hinge in an interior.

7:44

I didn't know that. I know I've

7:46

slagged it off, but actually I'm fine

7:48

with this, as a prop goes, this

7:50

is giving me all I need. At

7:52

least it opens up. You'd have to

7:55

slightly fake the weight. Yeah, of course,

7:57

yeah. Because it's, I think the word

7:59

is flimsy. I could, you know, it

8:01

wouldn't take too much to sell that

8:03

to an audience, I'd see. You've been

8:06

hamlet, right? You've done hamlet. I've done

8:08

hamlet. There's no genies lamps in hamlet.

8:10

But you've got skulls like that. How

8:13

heavy were that? We had a real

8:15

skull. Wow. Yeah, we had the skull

8:17

of a real human. A guy called

8:19

Andre Chikovsky. It was a classical musician

8:22

who had left his skull to the

8:24

Royal Shakespeare Company. I remember this. So

8:26

I did not have to fake any weight

8:28

there. I was holding Andre. He was Yorick.

8:31

Wow. The first time you had to do

8:33

that. Yeah. You had to pick it up

8:35

in rehearsal. Yeah. Did you just go straight

8:37

in yet? Fine. Or were you like, I

8:40

don't know if I would have. Oh, I

8:42

was really, really thrilled about it.

8:44

Not in a macabre way. Because

8:46

that's what it's about. That moment

8:48

in the play is about connecting

8:50

with mortality. Yeah. So if you're

8:52

actually lifting. a human who once

8:55

walked the air for something very

8:57

powerful about that. Could you see yourself

8:59

leaving any of your bones to theater?

9:01

Very happily here again in a production

9:03

of hamlet playing a different part. Yeah,

9:05

I think that would be something glorious

9:07

about that. Yeah, I'll be awful if

9:09

you left your skull to the Roy

9:11

Shakespeare Company and it was the understudy

9:13

skull. Oh yeah, that would be embarrassing wouldn't

9:15

it? To be honest I don't think you

9:17

can do it anymore. Because Andre had done

9:20

it. I'd left it and it had

9:22

gone through all the various, there's a

9:24

lot of hoops to jump through for

9:26

various governmental organisations who perhaps frown on

9:28

the idea of body parts being left

9:30

to anything, other than cremation. So I

9:32

think the laws have now changed that

9:34

Andre's probably the last person is going

9:36

to be able to have done that.

9:39

But his skull is still there. He

9:41

can be used in future productions of

9:43

Hamlet. Well done Andre. Or does it

9:45

have to be Hamlet? If I vote

9:47

a new play, and I just wanted there

9:49

to be a skull in it, could I

9:51

get Andre's skull? That is an excellent question

9:53

to which I don't know the answer. I

9:55

don't know how specific his will was,

9:57

and I don't know whether the specifics... of

10:00

that have any kind of legal ramifications.

10:02

So I can't give you the answer

10:04

but I'd like to be able to.

10:07

What's the Janet and Alan Orberg book

10:09

about the skeletons? Yeah, yeah, the lazy

10:11

bones is it? Yeah, what they call.

10:13

Lazy bones maybe. They're the ones who

10:16

live in a dark dark house on

10:18

a dark dark street. Okay. Those guys

10:20

and they're a family of skeletons. Maybe

10:22

Andre could be in a live production

10:25

of that. I see no reason why

10:27

not. Although I'm not in charge of

10:29

all. But there's a lot of skeletons.

10:31

That's why we've got you here today,

10:34

David. We've written, we've written a production

10:36

of lazy bones. But I think the

10:38

problem there is that there's a lot

10:40

of skeletons in that. That's true. So

10:43

if only one of them has a

10:45

real skull. Even more difficult. The Roach's

10:47

company does own other skulls. Oh great.

10:49

From historical productions. Brilliant. David Garrett's skull,

10:52

the skull David Garrett used is also

10:54

in their collection. had all his boxes

10:56

ticked by the various authorities. So in

10:58

the dress rehearsal I used the old

11:01

skull that was in the, that came

11:03

from the store and I dropped out

11:05

and a bit fell off. Oh wow!

11:07

Let's talk a bit about your podcast.

11:09

David Tenant does a podcast with Dot

11:12

Dot Dance. Yeah. Which I assume you

11:14

then, the guest name pops up. We've

11:16

got a list here of loads of

11:18

guests. Look at some of these guests.

11:21

They're pretty great, but obviously my favourite

11:23

is the final one, because there's a

11:25

typo. With a Goldberg, Olivia Coleman, John

11:27

Hamm, Michael Sheen, Siriam, McElen, Johnny Wicker,

11:30

Dan Levy, Dame Judy Dench and Billy

11:32

Pipe. Billy Pipe. Yeah, wonderful plumber. I

11:34

mean, look, there's some sort of professional

11:36

jealousy here, because we've never had any

11:39

of these people. No, no! Not a

11:41

single one. We've not had any of

11:43

them. I've talked to. All right, okay.

11:45

One of them. Right, okay. Which one?

11:48

Sheen. Sheen. Has she not done this?

11:50

Sheen's not done this. Sheen's not done

11:52

this. Sheen's not done this. Sheen's not

11:54

done this. I've talked to Sheen on

11:57

the movie show. The movie panel show.

11:59

Yeah yeah yeah yeah yeah. Whoopi Goldberg

12:01

walked past me once. We had Steveo

12:03

from Jackasson and everyone said he sounded

12:06

like Whoopi Goldberg. Yeah. Interesting. So a

12:08

little bit of cross over there. That's

12:10

the closest, that's the place we've come

12:12

to the, yeah. What can people expect

12:15

from the new series? Well, we've got

12:17

Stanley Tucci who I think you've had

12:19

here. Yeah, you've had the Tuach. Yeah,

12:21

you've been led to Jamal Jamimim. We've

12:24

got? Russell T. Russell T. Russell T

12:26

Davis. Russell T Davis. I know also

12:28

I get interviewed by my wife. We've

12:30

done that. That's good. That's good. Yeah,

12:33

yeah. You've got your wife on the

12:35

pocket. I've got a wife. Yeah, I've

12:37

got a wife. Yeah, I've got a

12:39

wife. Yeah, I think you made. She

12:42

is. Yeah. Has she ever interviewed you?

12:44

No, she's not interviewed me. We've done

12:46

some sort of podcast together. We've been

12:48

interviewed at the same time. Which one?

12:51

the one way it was you'll do

12:53

yeah yeah yeah you said lovely things

12:55

yeah because you know it's very nice

12:57

to see that's pinching you really hard

13:00

but the background feeling is always right

13:02

right like a total wolly right yeah

13:04

yeah yeah well being interviewed by Georgia

13:06

was was a little bit now racking

13:09

because I didn't have any idea where

13:11

she was going to go with that

13:13

and she'd done some research she'd done

13:15

some research she discovered things about me

13:18

that she didn't know as well that

13:20

was good yeah which I think she

13:22

felt she was both thrilled with and

13:24

a little bit alarm. That there were

13:27

some quite major pieces of biographical detail

13:29

that she was unaware of. That's great.

13:31

Oh well we definitely got to get

13:33

your wife on now. Okay if she

13:36

can find out stuff that she didn't

13:38

even know. All right well I've said

13:40

my wife can come on if your

13:42

dad comes on. Never gonna have his

13:45

skull on here. Well, if

13:47

you keep doing this for a

13:49

long enough time, it would become

13:51

an opportunity. See, my dad would

13:53

donate his skull to podcast in

13:55

Tunisia. Do you much of a

13:57

food, David? Do you like food?

13:59

I do like food. I mean,

14:01

it's certainly something that I indulge

14:03

in fairly regularly. Yeah, I do.

14:05

Yeah, I do. I like it

14:07

and I get very excited by

14:09

it. Yes. I wouldn't claim to

14:12

an expert. I think that's fine.

14:14

I think that's fine. I think

14:16

that's fine. I think that's fine.

14:18

I think we like to be

14:20

an expert. I think that's fine.

14:22

Yeah. Well, it's you know, it's

14:24

exciting. It's exciting. Thrilling and then

14:26

also slightly sort of what is

14:28

that it? Yeah, a bit of

14:30

it. Yeah, a bit of full.

14:32

What does that give you? Oh

14:34

yeah, the phone. That's the one

14:36

that gets most people's backs up.

14:38

Yeah. You'd think they would have

14:40

come up with a different term

14:42

for it so that we don't

14:44

get so annoyed. Yeah. Because they

14:46

know how expensive it is. A

14:49

spuma? I hear a lot. A

14:51

spuma? A spuma? A spuma? That

14:53

sounds biological. Yeah, it does. But

14:55

that's that's foam as well, essentially.

14:57

Hmm. Sounds like something very apt

14:59

to answer. I'll think my fool,

15:01

man. You prefer foam to a

15:03

spuma. I've performed it, it's spuma.

15:05

Yeah. Jesus Christ, that sounds like

15:07

a jiz. Yeah. It's spuma of

15:09

heren. Yeah. Did you? Walking along

15:11

a canal, I was on my

15:13

phone, like we all are, God.

15:15

And uh... Well, they say never

15:17

canal you should be. That's like

15:19

the beginning of an episode of

15:21

Casualty. Like, there he was. I

15:23

looked up, and the heaven was

15:26

like, I nearly walked into this

15:28

heaven. It was so bold, it

15:30

was like in Manchester, and clearly

15:32

like, you know, but with tough

15:34

her and doesn't really give a

15:36

shit like humans. Do we give

15:38

a fuck? Yeah, especially Manchester Herons.

15:40

Sure, you know, they got a

15:42

vest. Yeah, yeah. Then he walked

15:44

into it. And he walked into

15:46

it. What if I hadn't looked

15:48

up in time, because that heaven

15:50

wasn't going to move. Yeah. You

15:52

just had to, I had to

15:54

swerve it. And I said, stock

15:56

still. Sorry, mate. What did it

15:58

say? Well, yeah. It's fucking, don't

16:00

do it again. Yeah. It got

16:03

diverted for a bit and it

16:05

just was like, this is where

16:07

I live now. And we did,

16:09

none of it, for like an

16:11

hour or so. It just landed

16:13

in our back garden. And we

16:15

went, fucking herring in our back

16:17

garden. There are big things. Yeah.

16:19

And quite intimidating. What was it

16:21

doing? Have you got a pond

16:23

or anything there? Nope. No. It

16:25

was just stoting around. Just, I

16:27

don't know. It got diverted for

16:29

a paparazzi and a disguise. I

16:31

think about that camping out in

16:33

your back garden. Yeah, it could

16:35

have been a pap. That's good.

16:37

The skies are all different color

16:40

on it, hasn't it? Yeah. The

16:42

tabloids have really gone crazy now.

16:44

Addressing the paparazzi up as herons.

16:46

Oh God. Walking around the gun,

16:48

I can't believe it. They're just

16:50

all looking at You're

32:18

pretty smart. When people talk about

32:20

you, too smart comes up a

32:22

lot. So why are you trying

32:24

to prove them wrong? Why aren't

32:26

you pushing the limits of science

32:28

and powering the nuclear engines of

32:30

the world's most powerful Navy? If

32:33

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32:35

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32:37

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32:39

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get on to your dream main course,

33:52

David. Yeah, well, at the rest of

33:54

being a bit of a cliche, because

33:57

I'm Scottish, I don't know if you

33:59

know. A lot of people don't. No.

34:01

Well, the amount of people who've said

34:03

to me, I just realised David Tenet

34:06

Scottish. I am. I am fully Scottish.

34:08

Yeah. The biggest compliment is an actor,

34:10

where the public discover who you actually

34:12

are and go, what the hell? Yeah,

34:14

I suppose that is. Yeah, I'll take

34:17

that. Yeah. Pretty good. But I am

34:19

Scottish. Yes. And I've always loved about

34:21

Haggis. I've always been a Haggis fan.

34:23

and it was it came out of

34:26

a plastic bag and it was it

34:28

was as the as it had been

34:30

a sort of peasant kind of food

34:32

from way back now if you go

34:34

to or particularly I mean any sort

34:37

of post restaurant in Scotland now will

34:39

have hagas on the menu. It's become

34:41

a delicacy and it will be served

34:43

in a variety of exciting ways. Now

34:46

you'll get a hagas in a whiskey

34:48

cream sauce, you'll get a hagas sort

34:50

of drizzled on... something else, a bit

34:52

of, you know, a cut of chicken

34:54

with some hagas stuffed into it or

34:57

enrobing it. You know, words like that

34:59

are being used to describe it. Exactly.

35:01

Yeah, yeah. The aspuma, the aspuma hagas

35:03

is being spunked all over scope. And

35:06

I love all those dishes. So I

35:08

would have something like that, some sort

35:10

of high-end hagas hagas recreation. There's a

35:12

lot of things, it turns out there's

35:15

a lot of things you can do

35:17

with it. Yeah. So something maybe in

35:19

a, maybe in some sort of whiskey

35:21

cream sauce because that has a kind

35:23

of echo of the peasant food from

35:26

which it came, something like that, that

35:28

would be my main dish. Haggis is

35:30

so good. I mean, it's great. Really,

35:32

really got into Haggis in the last

35:35

few years. And you're right, you see

35:37

it in so many different places. it

35:39

comes really tightly packed in plastic and

35:41

then you just you boil the whole

35:43

thing for like 40 minutes or something.

35:46

The most fun you can have in

35:48

food is then pretty... the plastic. It's

35:50

fantastic. We ever meet a burnt supper.

35:52

And a burnt supper, that's part of

35:55

the, that's part of the ceremony. It

35:57

gets brought out on a plateau. There's

35:59

a, there's a, the toast of the

36:01

hagas, which is, which is, has to

36:03

be proclaimed to the room. And then

36:06

with a big old knife, you're at

36:08

a certain point in the poem. You

36:10

stab it and let it all ooze

36:12

out. Oh, that's great. Have you ever

36:15

been the person the person, I mean,

36:17

I mean as a mean as a

36:19

mean as a? I said that tall.

36:21

Yeah. You must have been the person

36:24

meeting the poem on a burn. I've

36:26

never done toast to the hagas. I've

36:28

done other things at Burns' suppers. Yes,

36:30

but I've never done toast to a

36:32

hagas now. What are the other roles

36:35

that Burns suffers? Oh, come on, I

36:37

remember. There's the, there's the Selkot Grace,

36:39

which is some he meat, we can

36:41

eat, some he meat, some he meat,

36:44

he does. talks about how great women

36:46

are and then reply to the toast

36:48

to the lassies which is which is

36:50

basically I think has become in a

36:52

slightly more modern times a woman doing

36:55

something back basically doing a speech back

36:57

but I think I'm right in saying

36:59

that's a fairly modern invention because it

37:01

used to be that women weren't supposed

37:04

to speak obviously and then what else

37:06

would there be I think I'm probably

37:08

forgetting something toast to the hagas circuit

37:10

race and then there were a couple

37:12

of people who will do recitations of

37:15

Burns poems as well. Yes, obvious. Do

37:17

you toast the hagas or the lassis

37:19

first? I think, oh God, I don't

37:21

know if there's a strict protocol. Okay,

37:24

because I'm a lassie and I'm sad

37:26

they're going... They've just to toast the

37:28

hagas before you eat. Yeah. So I

37:30

think that probably is first. I think

37:33

you have to toast the hagas, split

37:35

the hagas up, get taken back to

37:37

the kitchen to be put onto place,

37:39

then there's a silker at grace, then

37:41

you eat, and then during the kranikin

37:44

and whiskey, somebody, the speeches happen. I

37:46

think, but I'm struggling too much, quite

37:48

a long time. I didn't know about

37:50

any of that, I knew about the

37:53

toast of the haggy. I was unaware

37:55

of all the other business. That's great.

37:57

If you were going to do your

37:59

dream Burns night, who are the Scottish

38:01

actors who are doing all of those

38:04

different roles. Can I have Sean Connery

38:06

doing something? Absolutely. He would probably be

38:08

quite good doing the toast to the

38:10

haggers. You want to see him wielding

38:13

a blade? Yeah. I'd want Connolly probably

38:15

doing the immortal memory because that's potentially

38:17

the most boring bit. So if you

38:19

get someone... who is funny just by

38:22

opening their mouth. That's, I'd have him.

38:24

Silk at Greece is very short, so

38:26

I mean you could have, anyway, I

38:28

don't know, who'd you fancy? I'll do

38:30

that, I'll do that, I'll do that

38:33

bit, because it's quick. It's very helpful.

38:35

Toast to the lasses. I don't know,

38:37

who'd be good for that? I'd quite

38:39

like to see Brian Cox in there

38:42

somewhere, I think, probably. That's probably going

38:44

to be entertaining. And then the reply,

38:46

I don't you'd want some... God, I

38:48

don't know. Do you want to email

38:50

the answer and we'll drop it in

38:53

later? Yeah, yeah, that's a very good

38:55

idea. Yeah, I can't wait for the

38:57

email follow-up episode for this. I've never

38:59

been to a Burns Night. Now I

39:02

want to. Yeah. Want to very much.

39:04

It could do a sort of live

39:06

podcast version of one. That would be

39:08

good. Are the English welcome at Burns

39:10

Night? Depends which Burns night you go

39:13

to? Yeah. That would be my instinct

39:15

would be any... Or they're there as

39:17

sort of collateral damage for the speeches.

39:19

Anyburn's night that is like, yeah, you

39:22

can come if you're English, a bit

39:24

like that's probably shit. That's probably posh

39:26

English people who claim to be Scottish

39:28

because they own somewhere in Scotland. Yeah,

39:31

maybe. I grew up next to Corby,

39:33

do you know, Corby? Not well. I

39:35

mean, I've heard of the Trojan press

39:37

press. Yeah. Years and years, decades, decades,

39:39

decades, decades ago. Scottish people moved there.

39:42

So now everyone who lives there has

39:44

a strong Scottish accent. and no one

39:46

outside of there really does. And it's

39:48

quite a... That's weird. Yeah, it's quite

39:51

odd. And so growing up, about with

39:53

the rival town to Kettering was Corby.

39:55

Right. And they absolutely terrified us. Because

39:57

of their accents. Well, they used those

39:59

to their advantage. They didn't go to

40:02

waste, David. Yeah, yeah, yeah. They'd come

40:04

in. coming to Ketrin and announce themselves

40:06

on a Friday night and you get

40:08

someone running to the pub going like

40:11

the Corbarians are here! Wow! You all

40:13

have to run and hide. The Corbarians,

40:15

that's brilliant. And was there sort of

40:17

fights and stuff? Oh yeah, back then,

40:19

it's not as bad anymore. Now it's

40:22

just more of a joke rivalry. And

40:24

like it's all very light heart. But

40:26

there's still lots of Scottish accents in

40:28

Corbiers. Yeah, yeah, they're very proud of

40:31

their heritage. Presumably are non-speaking with Scottish

40:33

accent. No, they're still speaking Scottish hands.

40:35

Wow, this is like a weird little.

40:37

Yeah. That would suggest they only speak

40:40

to their parents. Yeah. Yeah. And to

40:42

other families who have Scottish accent. If

40:44

you've still got the Scottish accent. Yeah,

40:46

yeah, yeah. If you still got the

40:48

Scottish accent. So, yeah, yeah, yeah. This

40:51

is fascinating. This is a documentary. Well,

40:53

just do it. Yeah, I feel like

40:55

I feel like you guys could be

40:57

at the helm of that documentary. Yeah,

41:00

we could be at the helm of

41:02

that documentary. Yeah, me and David. I'm

41:04

telling you David on a guided tour,

41:06

I'm getting beaten up in every scene.

41:08

Well, you're dealing a lot of weed

41:11

as well. I'm dealing with weeds, whoever

41:13

I can, getting my ass kicked for

41:15

the privilege. Yeah. And then going to

41:17

talking to David about it in A&E.

41:20

Yeah. They're doing the Burns Night's Beach

41:22

and stab you instead of a haggett.

41:24

Yeah, yeah, they'll get kept in boy.

41:26

Yeah, it's a new partner, somebody in

41:28

Corby. Yeah, but you'll be welcome. So

41:31

we're having a haggett dish, some sort

41:33

of fancy haggett dish, some sort of

41:35

fancy haggett dish. Haggett with a whiskey

41:37

cream sauce. I think so probably. And

41:40

it probably does need to involve nips

41:42

and tatatataties as well. come in the

41:44

upsetters, yeah. Do you want those in

41:46

a fancy way or do you just

41:49

want the traditional? I sort of want

41:51

the chef to surprise me. I want

41:53

to kind of, it's a bit like

41:55

a ready-steady cook, I want to give

41:57

the chef the ingredients and say bring

42:00

out something wonderful. Who was the Scottish

42:02

chef on Ready Steady Cook? Nick Nerna'in.

42:04

Yeah, I was on it, were there,

42:06

yeah, that's excited. Yeah, my dad was

42:09

a big ready-deady-steady cook fan. Yeah. So

42:11

when I first started doing Doctor Who,

42:13

I remember they said, are there any

42:15

things, you know, when we start to

42:17

publicise the series, is there anything you'd

42:20

like to do? And I said, can

42:22

I take my dad on Ready Steady

42:24

Cook? Right. And they went, sorry, what?

42:26

Can I take my dad on Ready

42:29

Steady Cook? And they saw it out.

42:31

So me and my dad went on

42:33

Ready Steady Cook. McNair, most particularly, he

42:35

was great. I used to love that

42:37

when they... I just the thing of

42:40

tipping the bag out onto the counter

42:42

yeah yeah yeah well let's see what

42:44

you've got tipping it out yeah so

42:46

disrespectful fantastic the budget was like a

42:49

five or something wasn't it it was

42:51

something it was a tiny yeah yeah

42:53

yeah And was it delicious to you

42:55

and but been... Some of it was

42:58

delicious and so I mean they did

43:00

have to just magic some stuff up

43:02

pretty quickly. I don't know how much

43:04

of a heads up they got. Yeah.

43:06

Because very quickly they were going and

43:09

going to do this, I'll get some

43:11

a spumato and I'll do that. And

43:13

it was all quite impressive but as

43:15

I went in to taste one of

43:18

the dishes, the chef I was with

43:20

whispered in my ear, that's not cooked,

43:22

don't eat it. So

43:24

I think there was a certain amount

43:26

of state television trickery going on as

43:28

well. That's not good. Don't eat it.

43:30

Yeah. With your whiskey sauce, is there

43:32

a certain type of Scottish whiskey? No.

43:34

And it doesn't need to be whiskey.

43:36

Come here and then you're like, I'm

43:38

saying whiskey as a nod to the

43:40

traditions of Scotland. I actually care. I'm

43:42

very happy for you to be free

43:44

with that and just to come up

43:46

with. Haggis is your base ingredient. Do

43:48

with that something wonderful and bring it

43:51

to my table. Well look, this is

43:53

the dream restaurant. We can bring you

43:55

a haggyst dish that surprises you with

43:57

every mouthful. Oh, well, and that's... lovely.

43:59

It regenerates. It regenerates. Ah, there we

44:01

go. Each time. Like the doctor. I

44:03

see what you're going with that. Thank

44:05

you for that. I'm glad we got

44:07

there on the end. People go all

44:09

the fans of Doctor who have really

44:11

called a doctor, not Doctor Who. There's

44:13

true. If I was ever the doctor,

44:15

God willing. Yeah. I would be the

44:17

first one who would, I think, in

44:19

the first five minutes when they say,

44:21

hey Doctor, please call me Doctor Who.

44:23

Like, you just shit on everyone off.

44:25

Yeah. That'd be my catchphrase as the

44:27

doctor would always be, please call me

44:29

Doctor Who. Call me Mr Who. Yeah.

44:31

Yeah. Doctor Who was my father's name.

44:33

Yeah. Definitely. I'd like to say. What

44:35

would you, what would you wear? Oh,

44:37

well, that's a big decision, right? It's

44:39

a big decision. Yeah. A comedian called

44:41

Jack Barry once did an Edinburgh show

44:43

where he was so covered in cannabis

44:45

leaves and I think I would bring

44:47

my weed dealer persona into the doctor.

44:49

Wow! I think you get, you'd struggle

44:51

to get that past BBC compliance. I'll

44:53

be absolutely honest with you. It could

44:55

just be blurred out for the whole

44:57

thing. Yeah. Because you always had a

44:59

cool, quite a cool outfit. I was

45:01

very pleased for that though. Yeah. Yeah,

45:03

but it's a big part of the

45:05

decision. Where a shooting night of course

45:07

has just gone, I wear a wear

45:09

a wear a different thing every episode

45:11

thing every episode every episode. Yeah, which

45:13

is, yeah, I mean, bold, well done

45:15

shooting because he looks kind of great.

45:17

Yeah, you know. Is it a big,

45:19

big decision that you've got, do you

45:21

have a few meetings about? Oh, yeah,

45:23

endless meetings, yeah. A lot of back

45:25

and forth, a lot of, uh, who

45:27

went to a sort of costume house

45:29

and just tried everything on finding shapes

45:31

and then out materials and all, yeah.

45:33

a very big doctor who phoned. He

45:35

claims, listen to this, I'm not sure

45:37

you know this. No, I'm listening to

45:39

this as well, okay. That he met

45:41

you once in a train station, contingent

45:43

came over to say hello and you

45:45

were very nice. Okay, thank you. And

45:47

he always wears suits. I was wearing

45:49

sort of like a safari looking suit.

45:51

Okay. And you said, oh, I like

45:53

your suit. Right. A couple of months

45:55

later, I think your cast, maybe after

45:57

that, or your series starts, you were

45:59

in the exact same suit. What in

46:01

Doctor Who? Yeah. Well, he thinks he

46:03

dressed me. He thinks you saw his

46:05

suit and went, I want to wear

46:07

the suit of that guy I met

46:09

in the train station. Wow. Wow, that's

46:12

not, I know where I got the

46:14

suit idea for. Yeah, yeah. And I

46:16

don't think it was him. Unless I

46:18

was subconsciously that was probably having a

46:20

big influence. That's very generous. Yeah, yeah,

46:22

almost certainly was. Where did you get

46:24

the suit I did from? Jamie Oliver

46:26

was on Parkinson, wearing a suit with

46:28

trainers, and looking a suit with trainers

46:30

and looking really cool. And it's not

46:32

that I called me that suit, but

46:34

that's the idea of it. The idea

46:36

of it. Yeah. We copied his box

46:38

of shorts. We did. Why did he

46:40

show you his box of shorts? He

46:42

just. He just started by them. He

46:44

just. and he was like, oh, they're

46:46

great because they've got like a pouch

46:48

at the front that carries everything. And

46:50

he really needs that pouch. Yeah, all

46:52

of our needs is support in his

46:54

pouch. He said it's like angels carrying

46:56

your balls or something, I think he

46:58

says. And we all like, oh, that's

47:00

great. Thanks, Jamie, thanks, Jamie, talk about

47:02

food now. Yeah. And then we talked

47:04

about food now. Yeah. And then we

47:06

did the podcast. It was in his

47:08

offices. Right. And I went, oh, that's

47:10

the pouch, is it? And like, put

47:12

my finger inside the box, and you

47:14

went, no, don't touch that, I've just

47:16

taken them off in the toilet. Ah.

47:18

That's all of a volume. Wow. And

47:20

to be absolutely fair to him, I

47:22

now exclusively wear. You're still there. Are

47:24

those boxes, yeah. I don't exclusively wear

47:26

them but I'm pretty sure without checking

47:28

on wearing a pair right now. Are

47:30

you going to tell us what this

47:32

brand is or is that? Sachs or

47:34

are they? Sachs. They know it. SACK

47:36

or SACX? S-A-X. S-A-X. S-A-X. S-A-X. S-A-X.

47:38

S-A-X. S-A-X. S-A-A-X. S-A-X. S-A-A-S-A-S-A-S-A-A-S-A-A-S-A-A-S-A-A-S-A-A-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S-S excited

47:40

about themselves. But

47:42

if it's a good

47:44

product, it's a

47:46

good product. Fantastic product.

47:48

The branding could

47:50

have been done, you

47:52

know. They're quite

47:54

expensive though. So if

47:56

anyone from Sax

47:58

is listening. Oh, I

48:00

love them. I

48:02

love them. I love

48:04

the Sax. I

48:06

think, yeah, two X's

48:08

is just right.

48:10

Well, there we go.

48:12

We've all been

48:14

influenced by Jamie Oliver

48:16

fashion wise. Do

48:18

we have? Yeah. Dream

48:27

side dish. I'm going to, and

48:29

this doesn't entirely necessarily work with

48:31

my haggis dish because it might

48:33

be a bit of repetition. But

48:35

over the Christmas holidays, my wife

48:37

took some new potatoes and covered

48:39

them in salt and a little

48:41

bit of chili, I think, and

48:44

lots of oil and roasted them.

48:46

And they were just about the

48:48

most extraordinary thing I've ever eaten.

48:50

Amazing. So a small new potato

48:52

roasted, that new potato, that sort

48:54

of virginal new potato skin is

48:56

crisping up with the salt and

48:59

the oil. It was absolutely sensational.

49:01

So that's my side dish. And

49:03

I know that that's a double

49:05

potato potentially, depending on what happens

49:07

in my haggis dish, but there's

49:09

probably going to be a double

49:11

potato. But

49:13

potatoes are probably my favorite food stuff

49:16

in the world. So I'm very happy

49:18

to have them twice. This does sound

49:20

good though. Oh my God, they were

49:22

heaven. I don't like boiled new potatoes.

49:24

Never been a fan of that, but

49:26

you roast a new potato and magic

49:28

starts happening. don't think to do it,

49:30

do you? No. Because that's not what

49:32

they're for. Turns out they are. Turns

49:34

out that is exactly what there for.

49:37

They're born for. Yeah. I like a

49:39

standard new potato. I love that too.

49:41

Yeah, I know. They're born for. And

49:43

like with a salad. The butter on

49:45

them, yeah. I've yet to find anything

49:47

you can do with a potato that

49:49

I'm not going to find delicious. Ed,

49:51

is that so? Well, you don't like

49:53

the new potato, so... Yeah, no, I'm

49:56

trying to think of... Yeah, you're trying

49:58

to think of something to do with

50:00

a potato that you would say isn't

50:02

delicious. see. Yeah, yeah, yeah. That's the

50:04

same. I can't think of anything else. I'm out of Jamie Oliver pouch.

50:06

Yeah, there you go. That's a bit difficult. But when you were going to

50:08

put your finger in, he went, don't touch that, I'll put

50:10

some new potatoes in there. That

50:13

was carrying my new potatoes in.

50:15

You don't want to touch that.

50:17

You don't want to touch that.

50:19

Yeah, I think this sounds absolutely

50:21

delicious. That's super crispy. Super hot.

50:24

So good. And did your wife

50:26

make the full Christmas dinner? It

50:28

was in the sort of the

50:30

perineum. Actually it was even post

50:33

perineum. It was it was we're

50:35

just into the new year literally

50:37

going what the fuck have we

50:39

got left? Sproughts and potatoes and

50:42

she went I'll just do

50:44

this. These boxes really support

50:46

my perineum. Yeah, yeah, yeah.

50:48

Yeah, it was it was

50:50

post. She didn't sort of mean to do

50:52

it. It was a kind of, it was a little

50:54

bit of... Just chuck something together and see

50:56

what happens, yeah. Cooking is not something she

50:58

prizes herself as being particularly good at, but

51:01

this was such a triumph. Yeah. And did

51:03

you really like try and impress upon her

51:05

how much you love these potatoes in the

51:07

hopes of getting them again in the future?

51:10

Yeah, I did, but I'm hoping that

51:12

mentioning them here will mean that she'll, you

51:14

know, you know, start her own business. Yeah. Her

51:16

own business. Maybe, yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah.

51:18

Yeah, this is a big platform. Not a

51:20

bad idea. Yeah, how I keep thinking about...

51:22

Go on. One of your characters. Ever

51:25

since you said about the Latties. Yeah.

51:27

Is when you're in Jessica Jones, you

51:29

play the... Oh yeah. The baddy. Yeah.

51:31

And he's influencing the Latties all the

51:33

way through. Whispering in their ears, saying

51:36

stuff. Yeah. He was at Burns Night. Carthage.

51:38

wouldn't want him doing the toast to the

51:40

last season. He was a bad guy man.

51:42

He was a very very bad guy but

51:44

he did have a particular set of

51:46

specific circumstances afforded to him and I

51:49

think if you've if you've lived in

51:51

a world where frame it doesn't know

51:53

this is a character called Kilgrave from

51:56

the Marvel universe and and everything he

51:58

says is immediately obeyed by I

52:00

think it's like Simon says, but

52:02

it's like Simon said, but you

52:05

can't see no Yeah, yeah, yeah,

52:07

I would say maybe this bold

52:09

statement the best MCU villain Yeah,

52:11

I think I've from from your

52:13

mouth to Kevin Faggy's ears Yeah,

52:15

but I'd say above Thanos for

52:17

me. I think it was it

52:19

was great like genuinely hated you

52:21

Yeah, good, good, good, good. And

52:23

like, and didn't really feel like

52:25

that with a lot of MCU,

52:27

but then did you like, okay,

52:29

whatever, and I never thought a

52:32

lot of people having problems with

52:34

them in films and like, this

52:36

guy, I was like, this piece of shit.

52:38

Yeah, no, you better get his come up

52:40

and because he's a, I fucking hate this

52:42

guy. But then also, I don't need to

52:45

spoil this with people, but like, well, I

52:47

kind of like to see him, I've seen

52:49

him. and top it. I guess so yeah

52:51

yeah yeah I mean it was always

52:53

going to be that yeah and and and

52:55

it sort of had to be and that's

52:58

the trouble with that character is it he's so

53:00

specific and so kind of it quite

53:02

hard to write for because there's

53:04

there's quite hard to create conflict around him because everything he

53:06

says is done yeah so you have to find in storytelling terms

53:08

it's it's probably is only one story to tell I would think

53:10

although I'm very happy if somebody wants to try a second one

53:12

I mean you can never roll it out with those guys well

53:14

exactly they're putting everyone back in something yeah yeah that means absolutely

53:16

fun so many different universes to choose from yeah it's quite you

53:19

can pop through a portal yeah I could just solve that problem

53:21

that problem they could have it you come from another universe I

53:23

mean about what about what you say what you're about what you

53:25

say what you say what you say what you say what you

53:27

say what you say what you say it what you say it

53:29

what you say it what you say it what you say it

53:31

what you say it what you say it what you say it

53:33

what you say it what you say it what you say it's

53:35

what you say it's what you say it's what you say it's

53:37

what you say it's what you say it's what you say it's

53:39

what you say it's what you say it Yeah, that's just what

53:41

I think. The negative power, anything I see, people do the opposite.

53:44

Yeah. It was very quickly, you could probably, uh, harness

53:46

that to your, uh, to your

53:48

run of, yeah, you just, make

53:51

sure you say the opposite of

53:53

what you want. Yeah, yeah, that

53:55

doesn't work. Yeah, that's the same

53:58

character, essentially. Yeah, yeah. you accidentally

54:00

say what you want. And

54:02

they do the opposite. Yeah.

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54:45

about Dr Pepper, but we're happy

54:47

to have you let you have

54:49

that just on tap. Oh yeah,

54:51

that's just that's a freebie. And I

54:54

want a nice bottle of, can

54:56

I order a specific wine? Is

54:58

that alone? Yeah. I'll have a

55:00

bottle of travini gatinara. The only

55:02

issue with ordering a specific bottle

55:05

of wine. If me and James

55:07

haven't heard of it, we would

55:09

just go, yes. Descingly entitled and...

55:12

repellent but it was a recommendation

55:14

from Stanley Tucci your friend the

55:16

tooch the tooch friend of the

55:18

friend of the friend of the

55:21

pod and when he tells you

55:23

what wine to drink a bit

55:25

like Kilgrave and Jessica Jones of

55:28

course he's the Kilgrave of Italian

55:30

cuisine yeah so he suggests an

55:32

Italian wine and you go I'll

55:34

never drink another wine for the

55:36

rest of my life yeah that's kind of

55:39

where I'm at very drinkable

55:41

very easy very light very light I'm into

55:43

white wine. I never used to drink white

55:45

wine. Mainly because I drank, I think when

55:47

I was a teenager, drank terrible white wine.

55:50

I think that's what it is. Yeah. Yeah,

55:52

the first and worst hangover I ever had

55:54

was on, well, was on homebrew white wine.

55:56

Oh wow. Oh my God, how is that?

55:59

Homemade white wine. Yeah, fucking really. Who

56:01

made that? Yeah. My sister. And I've

56:03

never really got over it. No. Yeah,

56:05

you don't get over that sort of

56:07

stuff. How did you make white wine?

56:09

I have no idea. There's a kit,

56:11

I think. One of those kits where

56:13

you leave things in the airing cup

56:15

of the stuff. Yeah, exactly that. Yeah,

56:18

so there was quite a lot of

56:20

it. Boy. Yeah, that put me off.

56:22

Yeah. You know what I thought your

56:24

dream dream dream was going to

56:26

be? What was going to be? this

56:29

is quite well researched this James

56:32

James's brain is basically films okay

56:34

so yeah he's got a massive

56:36

sort of repository of a lot

56:38

of stuff in right right yeah

56:41

these are pretty big performances yeah

56:43

there we know this is like

56:45

that's too much research I know

56:48

this stuff pretty big franchise but

56:50

it's in there yeah yeah with

56:52

that film I always forget that because I

56:54

know what the twist is. Yeah. So when

56:57

I'm watching it, I'm watching Brett and Gleason,

56:59

but I'm convinced I'm watching you. Yeah, well,

57:01

playing that role. Yeah. Which is ridiculous because

57:03

I was obviously, I wasn't there for most

57:06

of it. But this is how good you

57:08

are. You don't even need to be on

57:10

set. Yeah. Your tongue work in that film

57:12

is grotesque. Thank you very much. Thank you

57:15

for another thing. Yeah. Rare to get to

57:17

say thank you after the word grotesque, isn't

57:19

it? I'm very proud of it. Yeah. Well

57:21

it gets the whole plot hinges on

57:23

it. Yeah. Yeah, absolutely. Would you, uh,

57:26

when eating a meal, do you get the,

57:28

uh, do I get the tongue out?

57:30

Did the tongue ever come in handy?

57:32

Because like, I mean, it had to

57:34

extend quite far up mine. Yeah. So

57:36

only if something was... Dribbling in some

57:38

very unappealing way or had splashed onto

57:40

my top lip and needed rescuing I

57:42

suppose. But then if you do that,

57:44

now a meal, the people go, oh

57:46

fuck, it's party couch junior. I mean,

57:48

I suspect you would. I'm getting the

57:50

sense that you would. I go buy

57:52

couch juniors back everyone. It's got the

57:54

polion mojo doesn't drink it. Are

57:56

you swirling wine and smelling it? Are you

57:58

doing all of that? Yeah. He's moving it

58:01

on for us. I love the else.

58:03

I love it. I'm going to bring

58:05

it back. I have a good. He's

58:07

taken you up for something here. A

58:09

friend called Chris that we have spent

58:11

years ridiculing for the way he will

58:14

test to bolt the wine, refuses to,

58:16

sort of disconnects his bottom jaw, and

58:18

just lets the fumes hit his face.

58:20

His whole face. Yeah. Shall we go?

58:22

He lowers the bottom jaw. It takes

58:24

a big in breath over a glass

58:26

of wine and then just. Nods, Nods,

58:29

his assent. Well, so he's not

58:31

just familiar. It's going in his

58:33

mouth as well. That's apparently what

58:35

you're supposed to do. So you're

58:37

not just smelling, you're letting it

58:39

all, because I suppose, well your

58:41

mouth and nose are very connected,

58:43

aren't they? Oh yeah. And you're

58:45

just sort of like a snake

58:47

getting ready to consume some bread.

58:49

You disconnect your bottom jaw, let

58:51

it swing open open and you

58:53

just imbibe the fumes. You don't

58:55

taste it. tasting it. You're tasting

58:57

it as for absolute lose. I've

58:59

got a couple of proper wine

59:01

friends. Don't taste it. Who, when

59:03

you're out with them, yeah, that's fine.

59:05

But do they not do the jaw

59:08

thing? They don't do the jaw thing.

59:10

They don't do the jaw thing. God,

59:12

they're losers too. They're losers. They're losers.

59:15

Yeah. They think they're cool. Yeah. For

59:17

the distended jaw. And the wine sampling.

59:19

It's absolute heaven. You could get the

59:22

tongue in there. I could get this

59:24

up but that would be wrong you

59:26

see. But imagine the two of you

59:28

sitting up with each other doing those

59:31

moves. He's unhing his jaw like a

59:33

snake like Voldemort could control snakes. Oh

59:35

yeah. That can be your third dinner

59:37

guest fines. Control and Chris. You there

59:39

with your tongue going crazy. Yeah. He's

59:41

putting it around the back of his

59:44

head. Yeah. He's saying, Mike left on

59:46

the back of his head to have

59:48

a little sniff. Well, that's quibble, let's

59:50

face it. Yeah. That's quibble, come on.

59:52

Yeah, but Voldemort's got no notes. Oh,

59:54

that's true. How does he, how does

59:56

he, how does he, he teach his

59:58

word? Fantasticay. Yeah. I did, but he

1:00:00

stinks, Voldemore. Of course he stinks. Did

1:00:03

you ever want to improvise in that

1:00:05

film? It would be like, my lord,

1:00:07

you stink. I never did. I never

1:00:09

did. I only met Voldemore, the... I

1:00:11

only met Voldemore, the... I only met

1:00:13

Voldemore, the puppet version. Of course, yeah.

1:00:16

Oh, it's a horrible puppet version, and

1:00:18

then he kills the janitor or something.

1:00:20

Someone like that. Yeah, me and Timothy

1:00:22

Spole had a small, had a small,

1:00:24

had seen with him, had, had, had,

1:00:26

had, had, had, had, had, had, had,

1:00:29

had, had, had, had, had, had, had,

1:00:31

had, had, had, had, had, had, had,

1:00:33

had, had, had, had, had, had, had,

1:00:35

had, had, had, had, had, had, had,

1:00:37

had, had, had, had, had, had, had,

1:00:39

had, had, had Is he even a

1:00:41

friend of the board? Yeah, he's been...

1:00:44

Both spools actually. Oh, spools senior spool

1:00:46

junior. Yeah, we've had the double spool.

1:00:48

The double spool. Yeah. Not together. Not

1:00:50

together. Separate. Maybe a future one. We

1:00:52

arrive at your dream, does that? Yes.

1:00:54

This is one from my childhood. Great.

1:00:57

This is going to be a lot

1:00:59

less ponzi than some of my other

1:01:01

choices. Okay. But possibly more delicious. Okay.

1:01:03

So, you assemble as yourself. you can't

1:01:05

anyone at home can do this butterscotch

1:01:07

angel delight. You know of which I

1:01:10

do? Yes. Yes. Yeah, butterscotch angel delight.

1:01:12

You get a Marsbar. You chop the

1:01:14

Marsbar up into little bite-sized chunks and

1:01:16

before the angel delight has set you

1:01:18

mix it through. You got a large

1:01:20

bowl then of butterscot changer delight peppered

1:01:22

with chunks of Mars bar. This was

1:01:25

our dessert of... choice as children. My,

1:01:27

this was, I don't know if it

1:01:29

was my mom's recipe or if she'd

1:01:31

go somewhere else, but it was a

1:01:33

very special day if we had the

1:01:35

Angel Delight. Yeah, I bet it was.

1:01:38

Butter's got Ginger Delight with Marsbar next

1:01:40

to me. You could probably try. Other

1:01:42

types of Angel Delight, other types of

1:01:44

Angelite, other flavors, but you would be

1:01:46

wrong too, because this is the, this

1:01:48

is where it's a. That's great. I

1:01:51

don't know if we've had Angel Delight

1:01:53

come up on the podcast very often.

1:01:55

We've talked about it. People get very

1:01:57

angry when we say we've not talked

1:01:59

about things and then we have, they'll

1:02:01

list all of the episodes. Oh do

1:02:03

they? Well I don't know why you

1:02:06

said this to someone recently but it

1:02:08

was on a recent episode. It was

1:02:10

on Rose Matifaya's episode. He said, we've

1:02:12

not talked about Willie Wonka on this

1:02:14

podcast before. I think we talk about

1:02:16

it most weeks. It's weird that I

1:02:19

said that. I know that we have

1:02:21

done. Of course we have. Of course

1:02:23

we have. Of course it's come up

1:02:25

on the podcast before but I don't

1:02:27

know if anyone picked it. Nobody's put

1:02:29

it. Nobody's put it as a... They

1:02:32

have picked it. Twice. Twice. Twice. This

1:02:34

is the third time. Don't get here.

1:02:36

Who your angel delight? No Fielding. Of

1:02:38

course. And Heatherskelton. There we go. Yeah,

1:02:40

the three of you hitting the town

1:02:42

together. Yeah, Charlie's Angel Delight. But did

1:02:45

any of them put Marsbar through their

1:02:47

Angel Delight? No. No one else had

1:02:49

put Marsbar through their Angel Delight. They

1:02:51

definitely didn't. Immediately rejected it as a

1:02:53

team. To a whole different place. Yeah,

1:02:55

yeah, yeah. And that next to my

1:02:57

travelini Gatenaro. Yeah, the perfect combination. What

1:03:00

would too say if you heard that

1:03:02

though? I wonder if he's ever eaten

1:03:04

Angel Delight. I wonder, surely not, you

1:03:06

could have recommended it back to him,

1:03:08

going thank you for that wine recommendations,

1:03:10

Stanley. Yeah. May I suggest some highly

1:03:13

processed? Yeah, there's probably a sort of

1:03:15

heston version of Buttercoach, angel delight, isn't

1:03:17

there, that's made from sort of theories

1:03:19

wings or something? Yeah, which is, which

1:03:21

is, I'm sure, equally delicious, but there's

1:03:23

something about. It wouldn't be as good,

1:03:26

sort of nasty, cosmetic hit. You need

1:03:28

the brand sometimes, like you need... Heinz

1:03:30

ketchup, angel delight. If you try and

1:03:32

make your own version, it's just not,

1:03:34

it's not as good. Yeah, beans as

1:03:36

well. Yeah, I promise you, go away

1:03:38

and try it. Well, I think we've

1:03:41

got some angel delight in the cupboard

1:03:43

at home. Of course you do. In

1:03:45

the lockdown, we try to make Magnolia

1:03:47

Bakery banana-style pudding. Yeah. Well, just banana

1:03:49

pudding. Right. Right, yeah, to use, so

1:03:51

we've got some, but we've got too

1:03:54

much. made it during the lockdown it

1:03:56

was delicious it was so delicious I

1:03:58

like we can never make this again

1:04:00

right right right yeah and now we've

1:04:02

got angel delight in the cupboard I

1:04:04

think butterscotch I think we've got some

1:04:07

butterscotch in there and some vanilla or

1:04:09

whatever but like yeah if it's butterscotch

1:04:11

go for it's might ruin your life

1:04:13

yeah that's might ruin your life yeah

1:04:15

that's the thing is like if it's

1:04:17

delicious but I can't get it very

1:04:19

often that's the dream is that it's

1:04:22

so delicious but like I'm not going

1:04:24

to be able to get access to

1:04:26

that. So like when I first went

1:04:28

to America and had banana pudding I

1:04:30

was like great I know nowhere in

1:04:32

England that does that right so I'm

1:04:35

fine I don't think I had it

1:04:37

myself had to raise it out my

1:04:39

mind really yeah what kind of dishes

1:04:41

them was basically just like the most

1:04:43

full fat, double, triple, quadruple, cream in

1:04:45

a, like, what looks like a Ben

1:04:48

and Jerry's tub that's got bits of

1:04:50

banana and uh, vanilla wafers in it,

1:04:52

just all stirred through. It's crazy, it's

1:04:54

insane. It should just be a little

1:04:56

spoonful of that, should be a topping

1:04:58

on a different dessert. Not a full

1:05:00

tub of eating that. So when I

1:05:03

learned to make it, that was a

1:05:05

bad. And now there's a place like

1:05:07

around the corner for me that does

1:05:09

it. which I did not need to

1:05:11

discover. Right, right. So that's that's bad.

1:05:13

I said battle every single day. Sounds

1:05:16

good though. To never go there. It

1:05:18

is good. But now you've got a

1:05:20

new, you've got a new enemy. Got

1:05:22

a new enemy. Plus Scotch angel delight

1:05:24

with Mars. And if that guy who

1:05:26

owns the dessert shop, because it is

1:05:29

a dessert shop, because it is a

1:05:31

dessert shop, because it is a dessert

1:05:33

shop, because it is a dessert, you

1:05:35

might try and go that. You might

1:05:37

try and go. You might try and

1:05:39

go. You might try and go. You

1:05:41

might try and go. You might try

1:05:44

and go. You might try and go.

1:05:46

You might try and go. You might

1:05:48

try and go. You might try and

1:05:50

go. It's the mystery. It's the mystery.

1:05:52

It's the mystery of what you're going

1:05:54

to get in each spoonful. Yeah, yeah.

1:05:57

Is there going to be a little

1:05:59

bit of Mars? Is it a mystery?

1:06:01

If you're getting a bit of Mars

1:06:03

or you're not getting a bit of

1:06:05

Mars? I think when I was a

1:06:07

kid, the Mars was stretched quite thin.

1:06:10

Right, okay. So it really was a

1:06:12

bit of a treat if you got

1:06:14

one. It was like finding a sort

1:06:16

of... throw up any bit in the

1:06:18

Christmas pudding, I believe. From, you know,

1:06:20

a Christmas Carol. When I have made

1:06:22

it in later life, we've probably been

1:06:25

a bit liberal with a Mars bar.

1:06:27

You're doing well. Well, come on. If

1:06:29

you can't kick back and enjoy life.

1:06:31

You're earning. Put a bit of extra

1:06:33

Mars and you're able to make all

1:06:35

the light. Yeah. But maybe that's not

1:06:38

what it needs. Maybe it does need

1:06:40

to be slightly rarer. Yeah. I know

1:06:42

exactly where you're going. Chop them up.

1:06:44

That sounds great. Put that in the,

1:06:46

put that in the, put that in

1:06:48

the, this is great. And then you

1:06:51

really don't know what you're going to

1:06:53

do. This is great. Yeah, that is

1:06:55

quite exciting. That's a good idea. Yeah,

1:06:57

that's a real surprise. Yeah, that's a

1:06:59

real surprise. Yeah, that's a real surprise.

1:07:01

Yeah, you can cut them more than

1:07:03

half or whatever. This is like one

1:07:06

of those cookery shows where one of

1:07:08

one of one of the chefs. Oh

1:07:10

yeah. I wouldn't, but we couldn't have,

1:07:12

we've got peanut allergy in their house,

1:07:14

so we couldn't have the sneakers, which

1:07:16

is a shame if they'd love us.

1:07:19

Well, you can just say the sneakers

1:07:21

in the tub and have them at

1:07:23

a later date. I mean, if anything,

1:07:25

go to the garden and stuff my

1:07:27

face with them, yeah. Even more exciting.

1:07:29

Yeah, someone has a... Well, it's certainly

1:07:32

got the Russian roulette element, yeah. There's

1:07:34

one sneakers in there. That would be

1:07:36

a quite, uh... Maybe one of the

1:07:38

less eventful or exciting episodes of Ready

1:07:40

Steady Cook would be you tip the

1:07:42

bag out. It's just a packet of

1:07:44

Angel Delight in a box of celebrations.

1:07:47

And Nick Nair is like, well I

1:07:49

think I know what I'm going to

1:07:51

make now. I'm going to do it.

1:07:53

I'm going to do it for 20

1:07:55

minutes. Yeah, I'm fine. It was more

1:07:57

than 20 minutes. How long was it?

1:08:00

Don't remember. Like 20 minutes. To cook

1:08:02

something sight unseen. Yeah. And Angeli's like

1:08:04

running over like every two minutes getting

1:08:06

in their way. Like basically just waving

1:08:08

his hands in front of their face.

1:08:10

Yeah, yeah, yeah. You don't still make

1:08:13

it, did they? No, it's not on

1:08:15

anymore. It's due a reboot, isn't it?

1:08:17

I think so. Everything gets a reboot

1:08:19

at some point. again, would you host

1:08:21

it? I don't think I'd be the

1:08:23

best choice. No. It's the four episodes

1:08:25

of day thing, you know. I mean,

1:08:28

we got hurtled out of that studio

1:08:30

and the next lot we're in. But

1:08:32

surely, like, you've done films and TV

1:08:34

shows that are more grueling than filming.

1:08:36

Four episodes are raised. Probably. Probably. What's

1:08:38

the most... What's the role that you've

1:08:41

done that you're like, never again or

1:08:43

could I do that? And it could

1:08:45

be something that you're really proud of.

1:08:47

one very bad egg, I would say,

1:08:49

that must have been quite a tricky,

1:08:51

tricky old play. Are you talking about

1:08:54

Dennis Neels? Yes. Yeah, that was a

1:08:56

particular journey. Yeah. Yeah. We had a

1:08:58

very good script though, and it was

1:09:00

very sensitively done, as much as something

1:09:02

like that can be. And something like

1:09:04

that was sort of, you kind of

1:09:06

visit something for a period of time,

1:09:09

and then you just kind of walk

1:09:11

away from it. I don't, but it

1:09:13

wasn't sort of grueling in that, it

1:09:15

was, it wasn't sort of, it's probably

1:09:17

something that films over a long time,

1:09:19

whether it's a sort of constant kind

1:09:22

of, it's, the thing that makes filming

1:09:24

difficult is if there's a lot of

1:09:26

dialogue, if you're having to layer tons

1:09:28

of words every single day, that's what

1:09:30

becomes grueling. The filming is sort of,

1:09:32

there are long days and everything, but

1:09:35

you kind of know what the rhythm

1:09:37

of the rhythmma that is, it's. If

1:09:39

you finish filming and then you've got

1:09:41

to go home and learn a whole...

1:09:43

That's when it starts to get kind

1:09:45

of... I don't know how many... So

1:09:47

it might have a place worse than...

1:09:50

Is it worse if you're doing like

1:09:52

a playing game? Because once it plays

1:09:54

up and running, you're just doing the

1:09:56

same thing every night. You've got it

1:09:58

in your back pocket. That's very intense

1:10:00

in rehearsals. And then actually sort of

1:10:03

kind of easier in a way. But

1:10:05

they are often the most rewarding things

1:10:07

because, you know, I've just done something

1:10:09

which comes out next year, but the

1:10:11

phone hacking scandal. Oh yeah. No, it

1:10:13

comes out this year now. And that

1:10:16

was... very intense, just because there's a

1:10:18

lot of quite complicated information in that,

1:10:20

you know, and I'm playing a journalist

1:10:22

who was, who sort of broke the

1:10:24

case open, and there's just a lot

1:10:26

of quite technical stuff, and obviously you

1:10:29

have to be very specifically on that,

1:10:31

because there's a lot of lawyers watching

1:10:33

to make sure you see it, you

1:10:35

don't say the wrong thing. And that

1:10:37

was quite a long shoot, and that

1:10:39

was quite, that was very intense, but

1:10:41

then you then do something like that,

1:10:44

and that, and that's one of the

1:10:46

stories of the stories of our time.

1:10:48

that needs telling. Okay, we're in a

1:10:50

major menu back to you now and

1:10:52

see how you feel about it David.

1:10:54

You like still water with ice. Yes.

1:10:57

You want Dr. Pepper on tap for

1:10:59

the whole meal? Just for life. Pop

1:11:01

it on to bed, you want all

1:11:03

bread, all the time with butter. Yeah,

1:11:05

great. starter, Escago. Main course, fancy hagas,

1:11:07

chef's choice. Yep, yep, some nips and

1:11:10

tatas. Nicknans, gonna make that. Yeah, yeah,

1:11:12

yeah, yeah, yeah, yeah, yeah, it should

1:11:14

be neck now. Side dish, wife's roasted,

1:11:16

new potatoes, with salt and chili. She'll

1:11:18

come into make them, yeah. Yeah, she'll

1:11:20

give it. Will she be with you

1:11:22

for the rest of the meal or

1:11:25

will she only come in to make

1:11:27

them? I would like her to be

1:11:29

there. I'm allowed to have dinner with.

1:11:31

Of course. How many people am I

1:11:33

like to have at the table? As

1:11:35

many as you want. Oh, wow. You

1:11:38

can have... Burns himself there if you

1:11:40

want we can bring him back. Oh

1:11:42

god it's like a proper like I

1:11:44

didn't realize there's that element of fantasy

1:11:46

about it. You can bring him whatever.

1:11:48

I'll have Georgia with me because I

1:11:51

don't really want to have dinner with

1:11:53

anyone else really. She can go off

1:11:55

to make the potatoes briefly. Yeah and

1:11:57

I'll have Chris to open the bottle

1:11:59

of wine. Yeah. Desert Butterscotch, Angel Delight,

1:12:01

Peppard with chunks of Marsbar. And we

1:12:03

will try the celebrations version as well

1:12:06

while we're there. If you don't mind

1:12:08

us joining you for that one. Yeah,

1:12:10

you can come in for that. Do

1:12:12

you want the tootch to come in

1:12:14

and try that as well? Yeah, so

1:12:16

I would like the fish. Chris could

1:12:19

try it, still dislocated? You might get

1:12:21

a bit judgy about my dessert choice.

1:12:23

But that's the risky take with the

1:12:25

tootch, right? It's the risky take. It's

1:12:27

the risk bar taking. Yeah. Yeah. Yeah.

1:12:29

of course it is. Well, I think

1:12:32

that's a great menu. Yeah, really good.

1:12:34

Thank you. I really enjoyed that the

1:12:36

main course was like, here's my base

1:12:38

ingredient, do whatever you like with it,

1:12:40

and then the dessert was Butter Scots

1:12:42

Angel Delight with Marsbar peppered through it.

1:12:44

You thought about that so much. It

1:12:47

was so much. It was so specific.

1:12:49

Yeah. Each little hit is delicious, but

1:12:51

there's something about. yearning for it. Yes.

1:12:53

It can't be about keeping its bars,

1:12:55

yeah. Because otherwise you get used to

1:12:57

it and then the joy is going.

1:13:00

It's nothing. Yeah, well that's a good

1:13:02

metaphor for life. It's like when you

1:13:04

get old enough to make your own,

1:13:06

Butter's Got Angels related to Mars Bar.

1:13:08

It's somehow less special than when you

1:13:10

only get it once in a blue

1:13:13

minute. Yeah. I've ruined so many foods

1:13:15

for myself. Yeah. Like an entitled wanker.

1:13:17

You think that at the end of

1:13:19

a... Like how you part of the

1:13:21

bike route shooting was like, I don't

1:13:23

even like the taste of the taste

1:13:25

of the juice potion. No. Yeah. Not

1:13:28

nice. I don't hate anymore. I think

1:13:30

David calling Jameson entitled Wanker is the

1:13:32

perfect place to end. I wasn't calling,

1:13:34

I was calling all of us who

1:13:36

have graduated from childhood to a life

1:13:38

of, what you like. Thank you very

1:13:41

much for coming to the dream restaurant.

1:13:43

Thanks for having me. Thank you David.

1:13:45

There we are. What a good chat

1:13:47

with David Tenant. I didn't keep my

1:13:49

powder dry. No, wet powder. Very wet

1:13:51

powder, but I could help. You're a

1:13:54

paste by the end of it. There

1:13:56

were some iconic rolls. I'm a pasty

1:13:58

boy. Yes, absolutely. I had my stopwatch

1:14:00

going. Yeah. Waiting for when you were

1:14:02

going to bring up Jessica Jones. Yeah.

1:14:04

Yeah. and talked about that because I

1:14:06

wanted to talk about the... Yeah, it

1:14:09

is one of my favorite vellins. Yes,

1:14:11

it's very good. I had to talk

1:14:13

about it. Killgrave. Yeah, Killgrave, aka David

1:14:15

Tenant. Oh, that was Bonito sneezing there.

1:14:17

He doesn't like to talk on the

1:14:19

pod, but he likes... to sneeze. He'll

1:14:22

sneeze it up if he wants to,

1:14:24

little sneezy boy. He's gonna edit that

1:14:26

out which is annoying because like I

1:14:28

quite like that it was in there.

1:14:30

I'm trying to figure out a way

1:14:32

of getting into the next bit that

1:14:35

means that he can't edit out the

1:14:37

sneeze. Yes. But David Tenet didn't say

1:14:39

tenants. But Benito just sneezed. But Benito

1:14:41

did just sneeze. Hey, remember in the

1:14:43

intro we said there was a bit

1:14:45

that we were going to read about

1:14:47

David's podcast. thought was going to read

1:14:50

this bit, himself I guess. Well we

1:14:52

did mention it. They know we mentioned

1:14:54

this so we should flag it up

1:14:56

again. There's a great back catalog of

1:14:58

episodes of David's podcast with people like

1:15:00

Olivia Coleman, Tina Faye, James Gordon Billy

1:15:03

Piper and Whoopi Goldberg. Faye man, we've

1:15:05

got to get Faye on this pod.

1:15:07

We've spoke before, it's never going to

1:15:09

happen because Faye was in the audience

1:15:11

at one of our Christmas specials. The

1:15:13

whole thing was a god damn mess.

1:15:16

We mainly talked about Nish doing a

1:15:18

fart, which by the way, we've got

1:15:20

more of those stories now, so if

1:15:22

they did come back on with it,

1:15:24

we'd inevitably end up talking about Nish

1:15:26

farting again. That's going to come up

1:15:28

on a future app. Just a little

1:15:31

thing for the hardcore fans. We have

1:15:33

a new Nish farting story that is

1:15:35

going to blow your mind. And it's

1:15:37

to do with food as well. And

1:15:39

it's to do with food. They're always

1:15:41

to do with, I suppose. It's the

1:15:44

origin story with, is back. Listen to

1:15:46

it now. Thank you very much for

1:15:48

listening to the off-meny podcast. We will

1:15:50

see you again soon. We will see

1:15:52

you again soon. Goodbye. Bye. Bye. It's

1:15:54

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