Off Menu with Ed Gamble and James Acaster - Ep 206: AJ Odudu

Episode Date: September 20, 2023

Ever missed a flight? AJ Odudu has. The TV presenter, Strictly star and new host of Big Brother is this week’s dream diner.‘Big Brother’ is back this October on ITV2 and ITVX.Follow AJ on Twitter and Instagram @AJOduduRecorded and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

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Product availability may vary by region. See out for details. Welcome to the Off-Menu Podcast, peeling the satsuma of humour and putting in the segments of good friends into the fruit salad of the internet. Ooh, that's looking like a nice fruit salad now. Things are going well. That's a gamble by the way, Mr. James A. Castor. We own a dream restaurant and every single week we invite an guest. We ask them their favourite ever.

Start a main course dessert, side dish and drink, not in that order. And this week our guest is AJ do do do do a brilliant presenter, broadcaster and fantastic company. I'm so excited. A big fan of AJ, especially her series of strictly come dancing. Yes, big moment in my life. Yeah, huge highlight of my lockdown. What I've not realized until this point is what James is doing with the people that we book is he's pretty much saying yes to people who bid on that series and it's trying to tick off the whole thing.

Yeah, yeah, even though we haven't completed your bake off episode yet, we've never completed that and I want to. There's a few things that I want to complete. And we're doing, we're getting there. Yeah, yeah, even though we haven't completed your bake off episode yet, we're most definitely completed that and I want to. There's a few things that I want to complete. Yeah. And we're doing, we're getting there. Yeah, we are. We're getting there with a few of them. Yeah. And I think that's strictly series bit by bit now. Bit by bit. We're doing all right. But listen, I love AJ. Yes, she's brilliant. And all the stuff that she's got coming up. Yeah, big brothers coming up. She's a new host of the new big brother, which is going to be on ITV2 and ITVX. Yep. Big fan, but if AJ says the secret ingredient, what are we going to do? We're

going to give Victor a Victor. Yes, we will. We will have Victor. Sometimes I think we're on the same page and then sometimes I know we're not. Yeah, I just thought that was really dark. What you about? I was like, what's going to? I was going to say we're going to kill her. Yeah, well, you were like, what are we going to point at? You know, what are we going to do? So what the hell? The secret ingredient this week is piccolilli. Piccolilli. This was suggested by a listener.

Yes. Peter Kay. He brings it up in his comedy. He says, don't eat anything that's luminous. That's a good point. I mean, we're just, we'll basically, we'll ask Peter Kay really. Believe he's from the same county as AJ. That was suggested by Martin T I mean, we'll basically, we'll ask Peter K really. Believe he's from the same county as AJ. That was suggested by Martin Trawi, James, not Peter K.

Ah, fair enough. I don't, I don't personally mind Piccolini, but I'd say I have Piccolini once every three years. I don't think I've ever had it. It's very vinegary, which I like. It's got a real bite to it. I like it. Piccolini and Piccolini. Oh, do you know what? I love it then, but you know, if, if, if Martin doesn't like it, yes, then we'll submit it. Pickley and pickley lily. Oh, do you know what? I love it then, but you know, yeah, if Martin doesn't like it, yes, then we'll submit it to the secret ingredient. Well, about a Martin and Peter K. Yes, now always. I'm not sure. Yeah, like you say, AJ is from the same county as Peter K. So maybe they're all anti-pickley lily. I Yes, fair enough. But very excited to speak to AJ. This is the off menu menu of AJ Do Do. Welcome, AJ, to the Dream Restaurant.

Thank you for having me. Welcome, AJ Do Do, to the Dream Restaurant. But it's been expecting you for some time. Thank you so much. Honestly, I'm delighted. You've just jumped out the lamp, the real genie. Yeah, look, a real genie. Do you want to describe the jump to the listeners?

It was explosive. Explosive. Now, you read it in the fact that it's as explosive behind me. So it's explosive many times behind me. What is with the explosive? I love it. I love it. That's the name of behind me. It's a place of many times behind me. What is with the plassoom? I love it, I love it. That's the name of the production company. Okay, classic.

But you went with explosive in the end. I did, I did. It was, it was a big bang. Yeah, yeah, yeah. A puff of smoke in theory, in our minds. In our minds, in reality. It was real. Yeah, it was real.

Yeah, it was real. In a wreck. It was mind smoke. Yeah, mind smoke. You've asked AJ to describe it, you can't start correcting her. It was real. Yeah, it was real. In a wreck. It was mind smoke. Yes, mind. You've asked AJ to describe it. You can't start correcting her. It was real. I wanted to listen to think it wasn't real. No, but it was really in our minds. Yes. And in reality, yeah. Do you think AJ, Devin Brown would be able to trick you quite easily? Because like, just then, like, I got you to say explosive about even yeah because it was written loads behind me do you think he'd be able to trick you? I'm easily manipulated yeah yeah no when people go on see Sykes and stuff like that and they're

like oh my gosh they're absolutely amazing they just told me lots and lots and I'm like did they tell you or did you tell them? And they repeated it back to you. And especially if it's positive stuff, people love hearing that, it's like star signs. It's like, I'm an aquarium, it means I'm really creative, I call it the flood, blah, blah, blah, blah. And it's like, what's the negative?

And I'm like, hmm, I remember any negatives about my star sign, actually. It's very that energy. Yeah, yeah, yeah. I will focus on the my star sign actually. It's very that energy. Yeah, yeah, yeah. I will focus on the positive, the positive. And then I will correct myself. Yeah. Yeah.

You know who really loves star signs, believes in star signs, is a Sally traffic. Do you know Sally traffic? No. She does the traffic on the lake. Joe has got a vendetta against the lady who does the radio, the radio weather on radiance. It's just the traffic, Sally traffic. Sorry. Oh wait, radio, radio, it's just the traffic, traffic, sorry.

Oh, wait, no, she does it on them. Claudia Winkle, she's your, and Jim Olivich, she was well, I do know who she is. Of course I do. Right. What's your vendetta against her? Well, she believes in star signs. I'm not into them, which is fine, I think. But hence the eye role when I said, Aquarius. No, no, I was like, good on you.

You were talking about it in realistic terms. Yeah. You were saying, no, those people, full full that shit. But like, what was even being disrespectful when I met Sally traffic? I was just standing around talking to Clara Ampho who was about to go in and talk about promoting her show about star signs.

Sally traffic comes out of her office. This is what in the waiting area. And she's like, I love star signs. I believe in all that, that's make down to a T. Then, Clarke, I'm for left us alone. It's going to do it. So then, Sally traffic's like, you believe in him as well? And I went, no, she went, ah, how old are you?

And I was like, for 37 at the time, she was like, oh, I'll get it. Woke. James is very outspoken. He's very honest. And that's why he's a classic Sagittarius. Are you a Sagittarius? No, Capricorn. Oh, do you know some of the most successful people in the world? Oh Capricorns. Can't name them right now, but yourself is one of them.

Yeah, I'm one of the most successful people in the world. Yeah, yeah. And do the most successful people in the world. Yeah, yeah. And do you know the other star sign? Yeah. Which is hugely successful. Uh-huh. Equalious.

That's me. Yeah, there you go. Would you say that all of the star signs are represented amongst all of the most successful people in the world, maybe possibly. Possibly, yeah, yeah, yeah, yeah, yeah. Yeah, yeah. Oh, who knows? Pisces probably, probably gets a look.

Are you Pisces? Yeah. Oh, lovely. What does that mean about look. Are you Pisces? I'll lovely. What does that mean about me? I don't know, but you're very creative and fun, I think. Thank you. And also compatibility-wise, aquariums tend to get on with Pisces. So it's going to be a great end of the side. So you're going to get on.

Yeah, go on. No, we get on as well. No, we do get on. Oh, good. Yeah, yeah. That's a relief. Yeah, for stop. No, we do get on. Listen, Yeah, yeah. That's the only thing. For stop.

Now we do get on. Listen, Aquariums, we go with the floor. Everyone thinks that we're a water sign, but we're actually an e-sign. A what? An e-sign. Yeah, yeah, yeah, yeah, yeah, yeah. Yeah.

No, no, no, no, don't change it for us. Yeah. But you can Google what Star Signs, Sally Traffick is please. I just want to see what we didn't get on. Compatibility wise. Yeah, yeah, yeah, yeah. Probably weren't compatible. Yeah. Maybe she was trying to spark a romantic connection and sometimes the basically your compatibility

changes romantically. No. For example, Aquavians were really romantically connected to Libras and it else. Can't remember. I'm not massively. Thank you. I'm beginning to get that so,

so, Jay, you don't really believe that until. Come on, that's not Mystic Meg, I'm not psychic. I'm not into star-size. I don't get it. That's legit, I've all the psychic. That's the jet level of all the psychic. That's it. She was the one.

Virgo apparently, so traffic. Oh, no, we like Virgo. Capricorn of Virgo. Um, um, now I don't think you two are compatible because you're very creative and strong minded. Me? Yes, Capricorns are very focused. You can work so a lot of, do you know what I mean? You can work collaboratively, but you have a vision and you stick with it.

Virgos are very strong as well. I do like Virgo. Yeah, yeah, I think it's a good egg. Virgos are good at traffic. Virgos are great at traffic. Virgos are great at traffic Do acquiruses like food? Yes, absolutely. All types of food. All types. You've got nothing that you don't like. When you're going to a friend's house for the first time,

say anything you don't eat, are you just like, no, fine. I tend to say, as it comes, because the things that I don't eat can be picked out, usually with these, but there is one food that can't be picked out with ease. And it's mainly because people tend to crush it and crumble it everywhere, sprinkle it everywhere on top of things. And that thing is pistachio. I thought you were going to say parsley, isn't it? No. Pistachio. I don't like it. I don't like it. I don't know why.

It feels creamy and sickly. The texture, the flavour, I don't like it. People like to put it on cheesecakes, on top of ice cream, on top of a lot of amazing things. I'm like, why have you run an ice cream with pistachio? And it is that you're right. You don't like one of the only things that can't be picked out of something. Yeah, because no one's really putting whole pistachios and stuff really other now. They're crumbling. They're crumbling.

They're crumbling. It's a nightmare for you. It's a nightmare. I can't get it off. Can't get it out. Can't get it off. It's just in my mouth. Yeah.

I can't get it out. I have to swallow. It's a mess. But so if someone said to you, oh, we're having over for dinner. Is there anything you don't like? Would you still, you wouldn't say, I don't like pistachios, you just take the risk. I'd take the risk to be honest and I'd probably just skip dessert. I don't want someone to like completely change the menu because of me.

I'm not that person. That being said, it would be nice if there wasn't pistachios on the menu, but it's not the end of the world if there is. I agree. I mean, it doesn't improve any dessert because of the pistachio on the menu, but it's not the end of the world if there is. I agree. I mean, it doesn't improve any dessert crossing pistachio over the top of it. I'm not. I'm having a better time.

No, I'm a pistachio fan. I like pistachios, but I think crushed up and put over desserts. No, that doesn't do anyone any fun. But even pistachio is a nut itself. I'm like, it's a bit of a go in it. You have to crack it, open it, like... well, there's a great new project, a project of product, and it's a project in their hearts. Wonderful pistachios. They come in a bag. They've had the shells removed.

Wow. Excellent stuff. Yes, we have advertised them in the past, but this is a personal recommendation. Yeah. And I mean, if I may, I would double down on that because Ed was like, you've had this wonderful pistachios. They live up to the name. I tell you. I love it. I love it. I love it. He did say that. He said, talk about wonderful. No. I didn't say that, Ed. He said that they are wonderful pistachios. I can see why they called it is what he said. And I know it's like, you've got to try and I was like, I'm not bothered. Man. Yeah. And it was like, no, you have to open them. They just like, I was like, forget it. Then one day, it couldn't be what, it didn't have long between episodes and

to quickly wolf something down. There's a bag of them on the table. I thought I'd have a little bit. I just have a couple of nuts. They go back in. I ate the whole bag. They were delicious. I couldn't stop eating them. You couldn't stop. At the salt and vinegar ones, they're just wolfing them down. Well, they're coming different flavors. Oh, yeah. Oh, my God. Oh, yeah. Wonderful flavors. Wow. Barbecue, something vinegar, honey roasted. Do you know what, genuinely, these are all delicious flavours. But like the thought of those flavours, paired with pistachio, is make me feel sick. And we still got them in

the next swing, Benito. We still have a minute. So would you, we've nearly run out. And then we've finally run out. And in the second episode, Benito. We still win the next one. Would you? We've nearly run out. And in the second episode, would you try one? Yes, I'll try one. All right, okay. I'll try one. Also, we are nearly running out. I've time.

I've only just done one. I've only just done one. I've only done one. We just want you to do it in postachio. It wasn't your menu in postachio. Also, what you want to talk about before we run out of time, if I've got about five minutes left. It's a new series, a big brother. So exciting. I'm so excited about it.

So what can you tell us about this series? Are they going to ramp it up? Would you are hosting by the way? I'm not in the house. I'm not in the house. I'm not in the house. I didn't actually have to explain that to someone the other day. He's very, very young, very young person. And they were like, Oh, you're going in. And I was like, no, would you ever? No, no, yeah, I will go in the sausages, man, you don't want to be in there. That's the phrase, isn't it? If you've seen how a sausage is made, you don't want to get inside the sausage. You don't want to get in that sausage. Yeah, you don't want to become a sausage. No. But I'm so excited. They are going to ramp it up this year.

It's going to be out in the autumn. It's going to be in its new home of ITV2 and ITVX. And I'm going to be hosting it alongside the wonderful Will Best, who's a really good met of mine and an amazing live host. So us two together, it's like dream team. Yeah, you think I think. And I'm sure it is. And so it is. And so it is the channel. Yeah, the channel's together. You're on board. The channels on board. Well, as soon the audience will be on board. Fingers crossed. I mean, big brother audiences, you know, they're pretty hardcore. They're

all going to get their favorites in the house. Do you want to have to deal with those people if you've got a technique for when it comes about to come out of the house, everyone's going nuts all the live audience. Yeah. If you've got a, like, do a bit of crowd control there. Do you know what? The crowd control we've made is just be louder than the crowd. I feel like I'm very equipped for that role. I've never been described as quiet, body language,

gin and a man. Sometimes you just have to look at someone and go, come on, that's it. Did you know that when you were younger, when you were getting told off by your parents that someone else is out. And if you was acting out of line, they didn't even need to raise the voice.

They didn't even have to say anything. My mom would just give me a look. And I'd be like, oh, I've crossed the line here. So you can give the crowd one of your mum's looks exactly. One of your mum's looks, that's it. To be fair, the list didn't see it, but AJ did the impression of her mum's look as you were saying. And that's what, yeah. As far as you did other, I'm in a behaviour for this podcast now, because calm down. If I'm stopping for an ex, guys, okay.

I don't think you even need to announce who's been evicted. I think you should put a screw a live feed into the house and have everyone who's nominated sitting in front of the screen and then you just look at the person who's evicted. And they come out and that'll be like, that's me. That's me. Yeah. That's that.

Do you ever just, I mean, because I've seen some reality shows where like they do the eviction chat or they do like a big reunion at the end and the host interviews everyone. And some hosts do a better job than others at masking their actual feelings on the house and something. And sometimes you can tell they hated this person as well. We've all hated them for the whole series, but you can tell the host also that it disapproved of them. Do you will be good at masking that? I think I am going to be quite good at masking how I feel about them personally. Because it's about their story, isn't it? It's their journey, their story. I just want to get inside their minds, I guess. I want to ask all of the questions that everyone at all wants to ask. I want to

I guess. I want to ask all of the questions that everyone at all wants to ask. I want to understand why they did what they did or said what they said. And I think because it is big brother and everything is filmed 24-7, I wouldn't even need to really say this is what I think. I can just say, have a look at this clip. Now how do you think the public responded to that? Do you think maybe that is the reason why you're sat here today and not not someone else? That's my energy. That's going to be my energy. That's really good. Almost like sort of head teacher energy. And why did you think that was wrong? Yeah. Yeah. Yeah. Do you know what I mean?

Like, don't ask me the question. I'm asking you the question. Yeah. It's good as well, because that is less work for you overall. Yeah. Yeah. Yeah. Just clips.

I think a lot of the arguments in Big Brother classically have been driven by lack of food sometimes. Oh my god. Well, I think people get angry, don't you? Do you know what? Genuinely, this is the reason why I'd never go into that house, right? Because I just think, you know, meeting people being sociable, that's one thing, that's amazing.

But also, you know what it is. It's exhausting. You might get back. I mean, I don't know what you do to be reminded of the evening, but I'm like, I do like to sit in silence and watch TV. Yeah. It's hard to believe because, yeah, yeah, yeah, yeah, yeah, yeah, pulled it. But I do, I have quiet time with me myself and I, and I don't want to speak to anyone. But there is 24. Oh my gosh, what, the sleeping, next to me, they all sleep next to each other. They have to do the shopping list with each other.

It's kind of like, I always remember in previous series, people being like, cheese, you want cheese. That's so expensive, I don't eat cheese. Yeah, I don't eat it all. It's an argument, isn't it? About cheese. Yeah. And also the scenes, the desperate scenes

where people are going, right, we're dividing the toilet wall and sheets by sheet, they're cutting it out and the rationing toilet paper and it's just, I just couldn't do it. No, no. I wouldn't want to ask any housemate in their discontent, you know, do your fold because one's economically not right, one's a bit more wasteful than the other. I don't know what I'd go through all of my toilet paper russian within the first hour of getting it. Why?

And then I just, because you know, I'd like to be luxurious with that sort of stuff. And then for the rest of the week, I'd just be having a shower every time I went for a shit. Ah! Yeah. There's a good way of doing it. That's fair enough.

Yeah. They don't film you in the shower. No. So, it's okay if you just got shit when it down your legs in the shower. They're not gonna get that on camera. Okay. Cause there's always like, I remember classic celebrity big brother argument,

John McCruric, one of his Diet Coke, he complained about his Diet Coke the whole time. Mm hmm. There's the Diet Coke. David's dead. Oh my gosh. That was nothing to do with food, but it was I can't. Well, it to do with food, but it was iconic.

Well, it's the best TV show moment of all time. And I'm including, like, succession. It was so good. And I just remember Nikki Blesser, RIP, but she was amazing when she was like, who is she? Who is she? Where did you find her? And then just complaining about, you know, she just eats all of the cornflakes.

The mountain of cornflakes is in that bowl and you're like, oh my gosh babe, chill out. It's literally cornflakes. But they are, they're so hungry. Yeah, it's sensitive. You gotta do that with cornflakes. What? I think cornflakes, you gotta have a big mountain

of cornflakes in the bowl. Yeah. Right, because it melts down. It's just great. Like I want to eat loads of cornflakes, you've got to have a big mountain of cornflakes in the bowl. Yeah. Right, because it melts down. It's just great. Like, I want to eat loads of cornflakes. So I like piling them up and then you put the milk over, maybe a bit of sugar. First out the house.

What? Absolutely. First out the house. Yeah, I'm imagine a whip out. James, why are you eating all those cornflakes? You've eaten everyone's cornflakes for the entire week in one bowl. Because it's great. Because I like a big bowl.

So I like a big bowl. So a small bowl of cornflakes doesn't hit the spot. Oh my gosh. You'd be amazing in the house. Yeah, you would be actually. Already. I know. You'd be iconic. You know what, AJ? It's genuinely one of the things I have to live with in life is knowing that I would be the best on reality TV and yet I'm to work myself to do it. It's a real shame, because I know I'll be excellent value. You will be. Strictly I'll be brilliant, I'll be brilliant on traitors, anything, any of that stuff. I can make a whole living just doing all those shows, but sadly, I'm too stuck up. Too pompous.

How do we bring you back down to it? Yeah, not you don't know. It's just like I mean sadly because I'm a Capricorn it means I'm hugely successful. Yeah. Which means that I'm never going to do those shows. You don't need to. You don't need to. If my career crashes, if someone can somehow figure out how to bring a Capricorn down.

They get desperate. Then you might you might see me in the house. Well, the only person I know who could bring a Capricorn down. Then I get desperate. Then you might you might see me in the house. The only person I know who could bring a Capricorn down is an Aquarius. Yeah. So you're going to have to do some work there, AJ. Head to head. I don't ever want to bring anyone down though. It's not my vibe.

I just want to I want to bring them up. Everyone can be up together. Yeah, I'll never be on those shows. I was everyone those shows. I tell you you think McCruick gets angry. Someone still says Diet Coke. I'll be curious. I can't have a story to tell them. never be on those shows. If I was everyone on those shows, I'd tell you, you think McCruick gets angry if someone stills his diet coat. I'll be furious.

You can't have a story to tell them. Yeah. As well about how much diet coat it means to me. Still a sparkling water. Still. But it's actually tap water still. Your preference is tap water. Yeah.

Well, especially blackburn. So I'm born and raised in blackburn and the water honestly is delicious. In blackburn, the water coming out of the taps, it's from the penines darlings. So it's stunning, it's delicious and all through me youth growing up, I was like, I just don't get bottled water. Like why in the UK is anyone paying for water unless it's flavoured or sparkly or whatever, kind of get that, but I still am like, I don't get it, there's a concept.

And then I moved to London. We've got hard water in London. And you can take the difference. And I am like, oh my, my way, this tap water is disgusting. In comparison to bott and tap water. Yeah. Yeah. But I've got a filter filter through the tap. So it's somewhat filtered. But still, just as it comes, I still stand by the logic. But you want for your dream meal, black burn tap water,

black and tap water, it's got to be from my mum's kitchen's tap. Yeah, I completely get this. When I was thinking, I mean, when Ed and I did our dream menus, we kind of did loopholes on the water course like no, little boys. But if I was gonna choose a water, it'd be the water for my girlfriend's mum's kitchen tap in Solvent. Oh, I have that because that is,

you know the individual tap doesn't, both of you. You need to readjust what you're talking about. The actual tap doesn't make a difference. The area does make a difference. I'm fully on board. It makes a difference. The tap, you can't go, they talk about. The tap in my girlfriend's mum's kitchen.

Because what if she moves? What if she moves to London? Okay. Insolvenous. I did insolvenous. You've been in someone else's tap. Yeah. That's someone else's tap.

I hear you, but I'm thinking, my dream meal, you know, my dream water from my dream scenario. And it's me. It's genuinely the first thing I do when I go back home to see me. And I'm like, oh, I'm back. And instead of popping the kettle on, I just head straight for the tap. And when I come back as well, I always take me massive water bottles and bring black and water back. It's like I've been to lords. Have you ever heard of lords? Yeah. Roman Catholic. If you, if you've Roman Catholic Christian, you're the beard of lords. It's where people go to get holy water, have miracles performed on them and cure themselves from ailments, right? So I've never been, but growing up I went to a lot of

religious primary schools and churches and whatever and that was that was where we'd go and people would bring back gallons of holy water. Yeah. And that is what I'm like coming back from Blackburn. I feel like I'm carrying holy water. Yeah. And that is what I'm like coming back from Blackburn. I feel like I'm carrying holy water, but it's Blackburn tap water. But it does, and when it runs out in London, I'm like, ah, got it. Get a priest to bless your mum's kitchen tap. Oh my gosh. And then we hold the holy water as well.

Then it would. Then you got both. Then my mum's would become lords. Well, then more people are gonna go there, right? It feels like you're gonna have a queue of of like people with ailments all the way around the corner. It's just going to have a massive water bill. Yeah.

Oh, yeah. I don't even talk about that. I look, I grew up in London and I've got to say, I think the rest of you, your water's too soft, not true. What? I've got a family of live up north. When I go visit them and I have a shower, I come out of there, my hair, I look like a Chihuahua puppy.

It's too fluffy. Yeah. Well, you've been standing in there doing a full shit. I don out of there. My hair, I look like a chihuahua puppy. It's too fluffy. When you've been standing in there doing a full shit. I'm not going to do the shit in the shower, big brother. I do the shit in the toilet and then immediately getting the shower to wash, wash my butt. What the fuck? So what's the two soft? I'd say you're still in the shower for too long because you're washing the shit off your ass. But they won't do your hair's all fluffy. It's too fluffy. I come out looking too fluffy. Oh my, no, I think you're wrong there.

I think you're just not used to the good stuff. Yeah, I do. That's it. The way thing is though, right? Because, you know, I don't always drink filtered water. And my houseplants do get filtered water. The houseplants are for seer than me. Let me tell you. They die if I give them london water

And you actually do see the hard residue on the soil sometimes And I'm like I'm putting that inside my body. What is in this london water? Have you ever tried giving your plants the blackburn water? I haven't actually made because I have probably a mangy mate. That's exactly what I was going to say. Yeah. Oh my god. It did it first pump. Jumanji. It's just perfect.

It's like, I can't even be annoyed that you got there before me. There's no need for us to both be on this. We're joke brothers. We both share the same mind. Pop loves our bread. Pop loves our bread, AJ, dude. Pop loves our bread. I'm going pop for thumbs because it's lighter, it's crispier.

And before a main meal, I'm very against the notion of filling myself up with loads of bread. It's too heavy, but I love bread. Don't get me wrong. Love, love, love bread. But it wouldn't be in a three-course meal scenario. I love poppodons with like a chutney with it as well. That's nice. And what's the mint one that you get from the Indian? Oh, that's gorgi. I love that. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi.

I love that. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. I love that. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorgi. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorgi. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg. Gorg love it. I love it. God, Jean, I love it. I love it. I love it. God, Jean, I love it. I love it. I love it. God, Jean, I love it.

I love it. I love it. I love it. God, Jean, I love it. I love it. God, Jean, I love it. God, Jean, I love it. I love it.

God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. God, Jean, I love it. Yeah. Honestly, when I got a restaurant as well, sometimes we were made and I was like,

oh, would you like bread with that? Get the bread. And I'm like, why are we doing the bread? About to get a meal with sides, dessert. There's going to be no room for dessert if we have half a lot of bread before the meal. But what if it's really good bread is worth it? Like, when it's like so good,

there are some restaurants where like, I'm like, we have to get the bread here. It's so, it's so, it's just giving you the look. No. I'm getting, you're getting evicted. I'm getting mummer of duty look. What's your favourite bread? Okay. There's a whole bunch of like, I guess, like, I've chosen on this before this fluffy pizza bread from Ulta, I like getting this bread. It's not, oh, heavy, heavy Guinness bread. Yeah, yeah, yeah. That's too heavy.

That's like the main meal. This is what I'm saying. It's too heavy, it's too stodgy, it's not too much. And then obviously you can't just have bread on it, so on, right? So it's like, I love salty butter, like really salty, I love it. And then if that bread is warm, I do like it when the bread served warm, like guilty as charged, especially as you've got the salty butter and you just spread it thick layer,

it just melts into the bread and it is so delicious. I mean, it's like having like a Cumpit bread cake. It's just like delicious. Yeah. But it's filled me up. That's my issue with it. So I can't have it in me, Dream Mirror. No, it's fine. It's fine. It's fine. Great. I mean, I love pop-a-doms. I mean, are you gonna, well, I mean, we've seen you being mother already today, because you give me, shut me that. Look, are you going to be mother and slap and smash the pop-a-doms? No. I break it off piece by piece and I never understand when people are just smashing through pop-adoms. I'm like, excuse me, what sort of etiquette is this? It's not right.

There's loads of crumbs when you smash through it. Yeah, and I don't. Yeah, you're losing some crumbs. We're losing, we're losing the ability once we get to quim because how are you eating the crumbs? Do you want some salty butter to spread on your popodoms to say you don't miss out on that? No, I don't want it. I don't want the salty butter there. Okay, very enough Just get to offer these things. Thank you because they don't often yeah in Indian restaurants They won't often offer you salted butter to spread new pop-and-ums. They were pretty long sandwich fillings. Yeah, I'm going to go a bit of tuna mate. Oh my, pop-and-ums.

I wouldn't say no to that. Yeah, like the tuna melt, but with pop-and-ums. Oh yeah. Oh my gosh, that'd be so nice. Not, I don't think the melt bit. I just think the tuna. I think the melt bit, I think tuna mayo, cheese, pop-and-on-eva side. But then how are you melting it? It's a zap it under the grill. pop it on the either side.

But then how are you melting it? To zap it under the grill. To zap it under the grill. To zap it, yeah. You can zap the tuna and cheese under the grill and then put it on the popper dot. I think that's too many textures you see, because I think once you get into chewy territory

with crispy, it's getting a bit messy. But if you have like tuna mayo on the corner, maybe a cheeky little cucumber on top, nicely sliced, and then like the popped down on the bottom, almost like a pizza popped on, that in your gobb, 10-10, chef's kiss. So you want that then, if that's 10-10. You know what? I don't.

I don't. I don't. I don't. I don't. I don't know. I don't know. I don't know. I don't know. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do it. Well, no context of menu who runs Twitter account. Normally, if someone invents a dish, they will then try it. Wow. Yeah.

I'll tell us how it is placed. Yeah, yeah. Your dream starter. I don't know. I'm just giggling because given the conversation, we've just had this mix of not-sense. Yeah. But my dream starter is homemade cheese on toast.

Well, here we go. Well, now I can, no, it makes more sense to me now, because you don't want to fill yourself up on bread before you cheese on toast, right? Yeah, that would be insanity. It would be insanity, yeah. But I love cheese on toast so much. I love toast, actually.

And anytime I get back from school growing up, so we'd have stew. There's always rice in stew. In any Nigerian household, there's always rice in stew in the fridge. The stew is like tomato base, there's meat in it. It's a little bit spicy, it's delicious, right? And the flavor just gets better

and better the longer it's in the fridge. So that would kind of be my snack. I mean, when we'd always have rice in there to have with the stew, but I loved toast and stew together. Dip it. It's amazing. Like, oh, it's so good. But that being said, leave the rice and stew in the fridge for the moment because cheese on toast is my dream starter. And it needs to be a really strong mature cheddar. Yes. It needs to be thinly sliced. Not too thin.

I very wouldn't like that. And so did she send thinly sliced? I just saw a mountain. I knew it was gonna happen. I'm gonna put it out my peripheral vision. After we had been like, yeah, to the mature cheddar. As soon as you said Finn these slides,

I saw a guy. Not too thin. It looked like it. It looked like it. I don't like it. I didn't like it. I don't like it dripping off of the edges. Oh, you're right.

Getting your grill all messed up. No, I don't like it. I think it needs it. I grow, I pay, Jay. It needs to be, needs there. No, I don't like it. I think it needs that. I think it needs that. I need some melt perfectly, you know what I mean? So I would get like brown bread, like with the seeded bits in there. Yeah, great. You don't like that as well.

Seed it, I'm happy with the seed. I'm happy with seeded. I'm happy with seeded. Seed it, seeded is good. I was back on board by the seeds, but when it was brown bread, I was like, come on. Seed it, brown bread. I love it. I love it. I love it. I was the latest on brown by the seeds, but when it was brown bread, I was like, come on. See, did brown bread. I love it. I love it.

I was raised on brown bread. Oh, lovely. Yeah, yeah. Lovely. I got you down as a sourdough guy. Oh, I've discovered sourdough till about five years ago. Why is it all the rage? Now I don't get sourdough.

That's another thing that I don't understand. Yeah. Because it give that, put that in the toaster, 10 seconds too long, it's chewing on cement. It's so hard. It's like chewing a brick, scratching the sides in my mouth, it's just not good. No, it's very difficult to find the point where it's correctly toasted. Exactly. Because if it's under-toasted, it's too chewy. Yeah, it's bread. It's chewy bread. It's bread. And then if it's over-tasted, it's just rock solid. Yeah. Just like eating towels. Don't want it. Not nice.

Do you know what I mean? Yeah, yeah, yeah. So we're back to our thickly sliced seeded bread in the toaster. Ah, now I have a question. Yeah, hit me. I was fine with the thinly sliced cheese, but now you said it's thickly sliced bread. And for me, that combo, that scares me. The vegetables are for you. It's not thin, it's not like too thin, it's not like seafood. You're not meant to say, you can't say, once melted, you can't see the taste. But it's not dripping, it's not so thick that it's dripped over the edge.

I want to see the crust. Yeah. As well. Okay. So about three millimeters. Of cheese. That's the cheese. How many millimeters of bread? Um, I'd say about five. Okay. Yeah. That's all right. That's good. And then I think, I mean, listen, I mean, that's these all off. I can already say, because five millimeters isn't thick, but it's thick. absolutely all of it. I can already say, because five millivere is not thick, but it's thick. It all makes sense in the toaster.

We take it out the toaster. We put salted, thick butter on there, lots of it, it's strength in salty butter. Then we put the mature cheddar cheese all over it. We melt that, we get it out. I don't want any of the sauces on there, although I do like that sometimes to just treat myself, makes it feel like a pizza, don't it?

And then, it does, doesn't it? And then, we have, just like, if I'm feeling healthy, I feel like, right, you know those like, oblong tomatoes, those, you know, face down, they've not been under the grill. They're cold. You put them face down about three slices on each half of bread. Yeah, that is like a mini pizza. That's like a mini pizza. Yeah, that's probably a second upside down pizza because the tomatoes on the top and the cheese is on the bottom.

Yeah, it is, actually. Would you ever stray into the area of Marmite on cheese on toast? No. No, no, no, no, no. The impairments. Yeah, the endocens. Yeah, you like that. Even though they're the same.

I mean, I know you're not from Sheffield, but like, yeah, you can say on the podcast that Henderson's and the impairments are exactly the same, can't you? Yeah, I mean, it's so by by the buy, isn't it, really? Yeah, yeah, yeah. So it's just so people know. But I do like a bit of lean peasant on my toes,

but again, that's just a bit of a breezy brownish sometimes, you know what I mean? It's just a bit of a treat from feeling a bit saucy. But otherwise, it's just cheese, cheese and tomato. Yeah, yeah, yeah, lovely. I don't know if you've ever had cheese on toast. I'm trying to think if we have or not not and I'm very happy that you've chosen it Well, I've got energies on toast. I was a kid. It was a absolute life-chained. It's a real life-chained. This is worth being alive for. Yeah, right. This is what life-chained. Whatever else life throws at me, at least I've got to taste this. Yeah. Absolutely brilliant. And I would have, I went for a marmite and cheese on toast phase,

Liam Perrin's and cheese on toast phase. I'll probably chucked a few tomatoes on there. Definitely went for a big olive. And I said, like, when I discovered olives and got into olives, they were going on the cheese on toast every time. That's ingesting. You're going all the toppings on there, right?

Yeah, I just think get creative, you know? I love that. I think that is it. That's the message today. We've got to be more creative with our toast. I just think get creative, you know? I love that. I think that is it. That's the message today. We've got to be more creative with our toast. Yeah. Would you ever try and ever cheese on the toast?

Would you ever do a stilton? Not on toast. I love bread, I love stilton, I love cheese, but not on toast. Classic cheese on toast. Let's just keep it mature, cheddar, gin and a mean. So get quite creative, but not too creative. Yeah. I don't even want red lester on it, gin cheese on toast, let's just keep it mature cheddar, gin and a main. So you get quite creative, but not too creative. Yeah, yeah. I don't even want red lester on it. Gin and a main. Yeah, I'm not. I'm not. That's nice.

I keep yellow. I think yellow and red. Beautiful. Orange and red. Let's get in a bit wild. Beg your name. Gin and a main. Clashes a bit. Yeah, you've got to see. I've got to taste with your eyes first. Yeah. Before you taste with your mouth, ain't you? Yes, you do. I mean, clashes a bit. Yeah, you've got to see. I've got to test with your eyes first. Yeah. Before you test with your mouth, ain't you? Yes, you do. First bites with the eye. Yeah.

I like you specified how you made as well. Has been made by you. It's been made by me. It has been made by me. Also, me really good mate, Tember, makes a banging cheese on top of us. Honestly, she's the only other person I feel like it's got it absolutely spot on.

And what does Tember do that's different to other people? Just do she not let you say. She doesn't let me see it just it's a present she's she's better with presentation I'd say that I go in halves she goes in triangles. That's where you get on. She gets a beautiful she somehow gets the texture of the cheese that I've not quite mastered. It's a bit brown in places and yellow in other than golden in others and it's just She somehow gets the texture of the cheese that I've not quite mastered. It's a bit brown in places and yellow and other golden in others and it's just. She's low-touching the top, do you reckon?

Oh, maybe. That's a good idea. Oh, she's low-touching that, of course she brings it out the kitchen. Do you know what? Sometimes I have that as dinner. No, that's your full dinner. I think you're going through the process of preparing, you know, cutting the chopping boards out for the tomatoes, you know, the main. So it does feel like

you've treated yourself in a way. In a way. Yeah. It's like a lead toss making. Also, in home economics, it's said, be to home and Catholic high school, which is the name of my high school. Catholic high school, which is the name of my high school. It's like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like,

like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like show. Yeah. Yeah. So what are you guys doing that you can't make tossing a toss to why are we doing it in the grill? It's an easy day at school for you. That was a love. Yeah. It was like on your to do list for tomorrow, like must bring in one tea bag. You have to bring it. You have to bring it on tea bag. I mean, I have to bring it to slice. What? They're not providing a tea bag and two slices of bread. They would provide the milk. Oh, good. They would provide the milk. Oh, good for them.

They would provide the sugar and they would provide the butter. Cheese? They didn't provide cheese, jam or any of the toppings. No. No. What would happen if you turned up without the bread? That was it. You got to sit out with the whole thing. Put a tea bag in the toaster. Yeah. I'm hugging. BEEP. BEEP. BEEP. I mean, main course.

Oh, so tricky. I'm thinking a dish called starch with agbalosoup. And it would need to be cooked in Nigeria on my mom's Miranda. Love it. Now I thought your mom lived in blapa. Yeah. She does, but she does have a gaff in Nigeria. Yeah. Go on mom. She did it. Basically a lot of Nigerian cuisine that that I grew up on was like you'd have a carb based thing like grounded rice or pounded yam and that's

quite plain to be staying and then you dip it in a really rich soup or sauce basically which has a lot of meat in and fish and it's just so flavor-some, it's delicious and we grew up on on this thing called starch which is like yellow and jiggly. But it's really nice, it's hot and really nice. I'm a mum would make that and we'd perv it with all sorts of different soups. It's really delicious with pepper soup, but it's also really nice with a bowl of soup.

But when I got to Lagos and asked for this dish, they didn't even know what I was on about. And I was really confused because I was like, am I more Nigerian? All of a sudden that I noticed like exotic food that no one in the land knows about. So, so, so confused. And then when I was on WhatsApp call to me mum, I was like, Mum, they don't know what this thing is. Like, are I saying it wrong?

Like, am I using like your pronunciation to, I don't get it? And she said, no, it's more common in the south of Nigeria in Delta states. That's where we're from, very far from Lagos, actually. So it makes sense. So have you been there and got it since? Yeah, and it's delicious.

It's great. Yeah. What's in this soup? How's this soup prepared? I, to be honest, guilty as charged. I have no idea of this. I don't know all these soups prepared. It just comes to me.

Can I describe the taste? Me, in it. There's meat in it. Well, you know, whatever meat you want in it, tend to have like laminate and fish, like a white fish, basically. You just have to hack through the bone. We just deal with bone and skin and tails in our soups, just like whatever, should I not have eaten. But you don't like pistachio scrum, what up on your other side?

No, no. Well, you're eating it with your hands. No, you're right. You're eating it with hands, should I not have eaten it? No, Jimmy, you're eating it with your hands. No, you're right. You're eating it with hands. You're not eating it. You're eating it with your hands so you can just pick things out with his heel and might, how am I going to pick out the pistachio from the ice cream with a fork? Yeah. What? It's too much.

It doesn't make sense. Cutlery is very difficult for me at the best of times, but whatever. But it's delicious, it's spicy. I can't really describe the taste. You have to be tasted to be appreciated, do you know what I mean? Yeah, is it hot spicy? It's like a hot spice, but on the spiceometer, because I've got quite a high spice threshold.

So I'd say for me, it was quite mild, but for you, it might be off the charts, do you know what I mean? Have you seen other people have it and be like, you didn't want me this was quite mild but for you it might be off the charts. If you've seen other people have it and be like, that you didn't want me this was hot. Anyway. Yeah, it's a lot of fanning of the mouth and a loss of coldness. Which doesn't help. By the way, anyone who's doing that out there, fanning your mouth absolutely doesn't help with the reaction to spice. It's called in down it to some...

Yeah, not at all. Nothing helps. Apart from a glass of milk, apparently, but who wants milk with the meal? Sure. Don't make sense. Messes up the taste buds. Yeah. Let's leave it out.

Yeah. I was torn between that dish and chip cheese engravy. Yeah. Very different. I guess when you've got cheese on toast, yeah, the chips, cheese engravy is a bit too much in the same, although I don't know, Maybe just a big blow out meal where that's that's your vibe, and you're just basically doing that over and over and over. And you never do it again. Literally, I did so much sports at school growing up that I just ate so much. It was absolutely

an incredible time in my life actually when I think back because I cannot eat that amount of food anymore without severe consequences. But every single day I used to have a slice of pizza with chip cheese and gravy, a chocolate chip cookie and a bottle of limeade every day for five years. And that was just me lunch. Just in case anyone listening wasn't aware of where AJ's from. No one else having a bottle of lime made for lunch. It's a bottle of lime made for lunch. Lime made or chariote? Lime made. One of those panda pops. Remember them? So good.

Lime made and chariote for me, they're the best ones. Lime made and like I can't help but thought about Lime made for years. I loved it so much. And if I'd get into dinner late, I'd made friends with the dinner ladies, because fucking the day I did used to be on detention a little bit. What? Yeah, I knew. But I was actually really good. But it was just too chatty.

And this voice really carries, like, I'd deny it, be like, so it weren't me. And they'd be like, right, come on. You've answered back, and you were talking detention. And I'd be like, oh, crying out loud. Lions didn't really work with me. So they'd get me to to empty the bins and stuff. And so the dinner ladies in our school were also the cleaners.

So they'd not become really good mates with the cleaners, because they'd be like, oh, we get to go on early, H.A. has been on detention. She said, it's all these bins. So Tina would just save me the bottle of limeade. That's nice of her. Sometimes super like H.A. don't you,'ve ever had you were doing a job for a ride. Yeah, lime eight. So on the house son of be like, cheers Tina. So they've been able to have we did a lady everyone's well.

Yeah, thank you Tina. Thank you Tina. And John it. Yeah, of course. I'd do this. I love the idea as well that for a while they were like you've got to do lines AJ and then eventually they were like just empty the fuck you're been No, I'm not going to do that. It's not just empty the bits or something. Just empty the bits, she's a lost girl, she wants to talk, she wants to talk, let her talk whilst emptying the bins. Through the dinner ladies, hustling herself some free lime age.

Yeah. hustling herself some free lime age. Yeah. Dreamside dish. Creamed spinach. Don't you just feel so posh when you're having creamed spinach in a restaurant? Yeah, yeah. And my favourite cream spinach at the moment is on Dean Street Townhouse. Nice place. A very swanky establishment in the heart of London, so

hard. And I remember that bed is laughing this episode. No, yeah, it's funny. But it's just, it's like in the heart of London, so hard. It's really, yeah, it's gone. It's gone. It's on the floor. What's that all like? Look, I just remember, right, so when I moved to London, everything is just, oh, gosh, so expensive. It's actually criminal, like how expensive things are.

And 15 quid for a bottle of lime, like, you killed. Get it, for lime. Like, you're killed. Yeah, for the dinner ladies, I was like, what? 15 quid for. We like a lot. And I remember going to Dean Street Townals for the first time, many moons ago, and I had a, it was like a TV meeting. So it's one of those meetings where you're not paying.

But also, it was one of me first where you're not paying, but also I was wanting me first meeting so I didn't know the the paying getter cut I thought I was paying so I would quite often genuinely pick the cheapest thing on the menu even if I didn't like it and be like I am gonna go for what I can afford which is this and it's usually like burgers and chips, and it's like in a really swunky place. But I remember, I just was like, oh, I'm gonna get, what's that really cheap steak? It's in like the thin, the really thin,

minute, minute steak. It's like a minute steak, right? So I ordered that. I ordered that. And I was like, I'm gonna get that, and that'll come with the side, so lovely. And then they were like, do you want to side with that? I said, what does it come with?

And they said, nothing, I couldn't believe me as I can believe it. I was like, wait a minute, this place is Robin Boople blind. You're just presenting people with a piece of meat. We've nothing on the side. I have to pay extra for that. Anyway, I treated myself to a five pounds portion of cream spinach, and I've never looked back since standing made to perfection.

It comes in this little like oval dish. All those posh places, it comes separately, doesn't it? Chips have a pot, The spinach has a pot. You meet as a plate, like everything's separated. It's not just slaps on one plate, like in a weather spoon, you know what I mean? Nothing's touching. And you sort of have to scoop it out one at a time,

as you saw plays, but I love it. It's so nice. Do you think, because five pounds, Spenny? I always think there's not enough spinach in the, like, I haven't been to, I think I have been to where you told about actually, but I don't know if I've had the cream spinach, but every time I've ordered spinach, well, is spinach cream spinach whatever, I always think there's not enough.

Well, it's tricky with spinach, isn't it? It's the next one. Because I've ever made it at home. Yeah. You will buy the biggest pack of spinach and you'll put it all in your frying pan and it will just cover one slice of toast with your egg and avocado. Well, I was going on toast as well, is it? Just get everything you can get home, black it on some toast for God's sake.

Oh, I said, just fucking... No, you're right, spinach is mad. It's mad. It is mad, it just disappears. It evaporates. So I might to be honest, it must have used about three gallons of spinach in order to get that little pot. Yeah, I think it should be bottomless though. Bottomless spinach. For a five, I want bottomless spinach. Cream spinach.

Just to keep bringing them out. How much could you eat of that? It's not a coffee for this. At least for you then. It's not a topic, I've heard though. You can't have bottomless of that. Cream spinach, I love cream spinach, but it's so rich that I'll only get through one oval. Oh really? Yeah. Yeah, it is rich, but that's what I like.

It tastes expensive. Yeah. Do you know what I mean? It's like we've made it. Yeah. We've absolutely made it. You get to the end of that meat and meal, and you're like, I've ordered really humbly,

because I obviously am going to get me card out in a second. Use the bar job money to pay for this and then they get it and then you think, I've bloody hell, I should have absolutely. I should have beat it more. You knew for the next time, right? Yeah. Surely nowadays you know that they're getting it right. They don't always get it. Sometimes I get it. Yeah. Who you meet with? My name. Exactly. Stingy.

Stingy, exact. Stingy, exact. Making me pay my way. I'll do it. There's a poll. We talked about cream spinach a bit on the podcast before the, and I'm back always bang on about this. The Hawksmore Cream Spinach. Oh, that's nice.

That's what you're about to say Hawksmore and the Ed was going to be really delighted. Oh, yeah. That's good stuff. That is delicious. Have you ever had a last dinner there? No, I've not had a rice there before. It's quite nice. Yeah. Very good, very, very delicious. They're not what they're doing. Yeah. And we got sent some boxes during lockdown from them. The Cream Spinach came in a big, you know, plastic pouch, but loads of it. Oh, industrial sand. Yeah, just sat there eating a big bowl of that. Loads of nutmeg in it as well. It's really good.

Interesting. It's good. It works. So you're not in the long as well, James. I did tell me that it just sat there and ate the whole thing. And I was like, yeah, I had to go to problems. And then the next day I was texting him, like, I just ate the whole thing. Just sat and watch whatever it was and not down, Squid Game on.

So I was like, yeah, yeah. Well, I just watched, I just remembered, I watched Squid Game on it, ate all the creams, but... Your dream drink, AJ. I'm not sure there's a lot of things competing in your head in the minute. There's a lot of things competing. Yeah. As you know, I love water. Yeah.

So there's blackboard water as a contender. It's like a cheese face. Blackboard water can't be a contender for dream drink. Surely not, Adrian. Come on, it is nice. Yeah. But you know what? I do look like...

Put it back. Like holy water. Like I made. Yeah, like I made. Like I made could be in the mix. Yeah. A little panda pop. Mm-hmm.

I'm looking at Lady. Beautiful. I love it when you go... You go in the mix. Yeah. A little panda pop. I love it when you go you're going on holiday. Yeah. You catch in an early flight. And nothing says a holiday like popping in to the airport weather spoons and getting a little glass of fish something nice. Do you know what I mean? Usually if I do that at the airport, I like a woman cook or a little glass ofaseca and I love that and I think, blumminic, it's 11am and I'm having a drink. I am on holiday, like the holiday started in the airport. That's very excited. That feels like a dream in itself because it's just honestly, it can just have so many positive memories. in itself because it's just honestly it can just up so many positive memories. I also love Pina coladas and I've you tasted the M&S Pina coladas out of the tin. They're so good,

like perfect for a picnic in the park or just like a journey on a train. Yeah, yeah, really lovely. So I like a Pina colada. My favorite drink at the moment is a mar big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing.

I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing.

I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing. I think it's a big thing.. I really like a salty rim. You've got all the way around. Yeah. All the way around.

There's some places recently was in New York. Sometimes they just put the salt just down the side of a glass. Yeah. And I was like, don't make me lick the side of the glass before taking a swig of this margarita. Yeah. Just put it on the entirety of the rim and that can drink it normally.

But you're making me glad. I'm okay. And it's just not okay. You're rotating it as you're drinking it all the way around the rim. Yeah. All the way around the rim. Because sometimes they'll do like a half rim as well.

No. No, just if you want a salty rim, you should get it all the way around. All the way around, unless you specify the standard margarita, in my opinion, should come with a salty room all the way around. The entire circumference of the glass should be salty unless otherwise stated. Here's an idea for you. If we, you know, I feel like we invented the popper um calls.

Why not this? A margarita, but rather than fresh lime juice, you use a panda pop lime. I made. Oh, I think that would be disgusting. I really do. Okay. I really do. What would a panda pop mix well with?

I think a white rum and a panda pop would go really nicely like a lime. Like a lime age with a ray and nephew. I think that would take the edge off ray and nephew. That'd be quite nice. Or just a Malibu. Do you know the name? Yeah, Panda Pop and Malibu. Very sugar, very sweet. Yeah, yeah, yeah, yeah, very, very sweet. But with it. So for this drink, for the drinks course, would you like to be in an airport just before you're about to go on holidays? That the feeling that you want to invoke the weather season? I love that feeling and I do. I love it. I love the weather spoons. I just, I've just

some white eyes. Nice. And why the weather spoons in the, because obviously there's a lot of options in the airport places to drink, but if it's weather spoons, do you feel like you're properly saying goodbye to the UK? Yeah, I do, because I think as well, when you're going to certain places, nowhere does pubs like the UK. At all, even in America, they're like, we've got the Irish bars. I'm like, it feels like a themed bar, rather than an actual pub. And it's table service. Yeah, it's very confusing. So, yeah, I think maybe should we have a woman cook?

Yeah. The weather speaks before catching a flight. That'd be nice. You tell the truth to us. You're not still going to weather spins in the airport. Come on. You're in the lounge, mate. I'm not.

Give over, AJ. I'm not. I'm very, really in the lounge. You've got access, though. But I've got access. You've got access though. But I've got access. You've got access. Do you know what it is with the lounges? It's that confuses me a little bit.

Yeah. Not all of them do the announcements. Right. And I need a, I need a Tanoi. Yeah. I'm very easily distracted. Yeah, yeah. Tell me to go to my gate.

Yeah. But if it's silence, I'll be like, oh, I'll listen to a podcast, or I'll listen to some music. I'll read a bit of a book. Oh, what's that on the counter? I'll have a little bit of bite to eat. And then I'm like, oh, should I get these nuts for the flight? Probably saving food on the flight, but I'll get these ones as well. Should I do that? And before you know it, I'm like, oh my gosh, I've missed me flight. Or like I've nearly missed me flight. Have you missed flights before? I've only missed one, I've missed two flights before, two, and it was bad.

It was not good. It was not good. God. What are the flights that I missed? Yeah. It was to my, one of my best mates for one occur. She was getting married in Caster Blanca. Oh my God. Caster Blanca in Morocco, basically, as like one flight a day from London,

do not miss it. Cause if you miss it, you're not getting on that flight today, you'll have to pay loads of money to get there tomorrow. Fine. I've missed the flight. That's stressful and mismanagement of time. Let's just put it down to that. And then, when you at the airport, when you missed the flight?

No, I was actually on the train to the airport, being like, oh, I've got me train times mixed up here, I think, really minute, this train doesn't get to London Bridge until that time. And then I need to get to Victoria and then I need to get to the Heathrow Express. I'm going to miss this flight. I'm basically like I'm going to miss the flight. Definitely missing it. I'm on route and I'm like I literally got there and they were like we closely scared like two hours ago. You're like not even a little bit late for your flight. You're like

well late for your flight. Amazing that you still even know you knew that you still went to the airport. Just to make it. Just to make it. Well, you know, this flight delays, you know, there's pandemoniums at airports. Yeah. I was praying for the flight delay. Yeah. Got there. Yeah.

Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. And I was left with a real dilemma because there's no more flights until tomorrow afternoon. But I need to be there for tomorrow morning because in the afternoon, my friend is getting

married and I am the bridesmaid. Oh, no. Oh, AJ. Oh, AJ. Oh, guys, it was so bad. I literally had to fly via like Portugal. I had to go to like three different countries before I could get to Picasso Blanca. Yeah, I was like, guys, I need to get there in the morning.

And they were like, you know what? The only way you can do this is by spending all of your money and like, we just start flying from now. Get to Portugal, get to go to Spain, go to France, go here, go there. I literally was on like five different flights to get to Casablanca. And then I get there, the taxi's to where I needed to get. It was, it was a lot. Long story short, I got there just in the nick of time, but I looked dreadful.

I look like I've been dragged through a hedge backwards. We made it with like, also, Veronica is the most chilled person ever. It was actually really even bothered. She was like, oh, I don't really about it. I was like, I've been around the world to get here. This is insane. So yeah, that's why I don't like lunges.

Yes. Yes. Your dream dessert. Custard and cake. Custard and cake is one of my favourite all-time desserts. It reminds me of home. And we dad has got sweet tooth from for many years before I moved into my own place and lived in my dad's living room, essentially. and sometimes he'd knock on the living room door, my rice leaps.

The living room was my, also my bedroom. And he'd knock on the living room door, and he'd go, do you want some custard and cake? It'd be like, midnight, and I'd go, yeah, it felt like really not, it was like, it's bedtime, or I should be close, but here we are we are going to crack up and a tin of custard thick custard and we are going to get like a sponge cake and drizzle it all over and it's going to be amazing. I actually said I say the can because I'd get the

the like amborasia. My dad would use the the powder. The powder of custard and make it himself. It was just lovely. And we'd always have that growing up as well. That would be our big dessert. It's an hygiene. The only liked hot desserts, really. Of course we'd have ice cream. But really, it was all about custard and cake.

So it's hot custard. Hot custard. On cold cake. Would you warm the cake? On room temperature cake. Yeah. But the Hot custard. On cold cake. Would you warm the cake? On room temperature cake. Yeah, but the hot custard obviously heats the cake. And it's amazing. It was also my favorite dessert at school.

If there was custard and cake, it was amazing. But at school, it would be like a chocolate cake with mint custard and it would be green mint custard. Have you ever had it? I remember having that at school, I think. I loved it. I don't think I ever had it, but I've heard about it on this podcast. Oh my gosh, always lumpé, but fine.

Presumably Tina's saved you a portion of it. Tina's always, Tina's got me back. Yeah, yeah, yeah, yeah. Really, really delicious, but I love, love, love custard and cake to this day. And it feels like a real treat every time I have it. It's a really nice story. Yeah. I like it a lot. And it was like normal sponge cake at home. Normal sponge cake. Just plain. Yeah, always plain. Victoria is Victoria's sponge the one with the ice, the jam in the middle. Yeah. No, not that, not that. Just the sponge

throughout the entirety of the sponge. I don't want any fusing us really. Don't love icing on cakes massively as well. I attempted to scoop that off most of the time. Yeah, that's me, custard and cake. Always made at home because, quite frankly, restaurants don't really do it, do they? Sure, custard and cake, no. It's like even when you order an Apple crumble in a restaurant, they, they, it's always with ice cream or cream. No one really just custard, not even in the winter. Oh, yesterday, and then I went for lunch together. We did. And we got so full on the main course, and we also ordered a whole bunch of starters that I couldn't manage a dessert, which I was gutted about because they had a deep fried bread and butter pudding with cold custard. I can't.

I can't. What do you want about that? He's sharing, he's spilling his heart out. Sorry. No idea how important this is to me. Cold custard. Cold custard on a hot dessert. No.

For me, that's going to be cold custard on a hot dessert. Guys, what's happening here? The only cold custard alike is in the Crembrulee. Yeah, yeah, yeah, yeah, yeah. Even counted as custard. Yeah, kind of. I think it is. Yeah, yeah.

That's the only one that I'll accept because it's hard on the top. Yeah, yeah. And everything is contextualised. Everything's the same temperature. Do you know what I mean? The top and the same temperature is the inside, but this hot and cold rise is a bit wild, especially when it comes to custard, which I think should always be safe to hot.

What would you do if one night, when your dad knocked on the door, and he said, do you want some custard and cake? And you know, yeah, that would be great. I know it's midnight, and we should have our eyes closed, but I want custard and cake.

And then he brought in, and he goes, I've tried something new, then he opens his hand just dashes alone a pistachio dust all over the table. What did you do? Dad! Are you alright? Oh, we're all playing again. Do you need to just try something new? Do I need to tell you to see someone? You are getting on a bit now. You're just turning eight, you're four, am I dead? Happy birthday. Happy birthday, dad. Are you, is everything alright? Yeah, I'm just trying something new.

I know I'm 84, but I'm just, you know. He wouldn't like that. I know my dad and he would not like for some sure on these Custodon cake. Absolutely not. Oh, that sounds quite nice. I've convinced myself into it. I'm going to be to make you back to you now.

See how you feel about it? Yep. Water you want, black burnt tap tap water from your mum's kitchen tap. Poplarum's a bread you want a tuna mayo pop a dom with cucumber. Stinnin. Data, homemade cheese on toast with tomato. Main course, starch with... Ogbala soup. Ogbala soup from your mum's place in Nigeria.

Mm-hmm. Cycose. Dream, oh, quick. Oh, these are dreams. Dream spinach. Yes. Dream spinach. your mum's plays in Nigeria, side course, dream, oh, quick, I think they say dream, dream, spinach, dream spinach, dream spinach from the Dean Street townhouse, drink, you want a moment coke at an airport weather spoons, before a flight, before a flight, you're definitely going. That I'm definitely catching.

There's a custom cake brought down to your midnight, by your dad. Oh, that's lovely that. That's lovely. Everything really tied to home in some way. Yeah, I am actually a real home body. I am. Do you know what? I'm going to chuck in a three panda pop of lime made as well.

Thank you. I'm Tina. I deserve it for emptying the bins. From our Tina. Good old Tina. It's so nice. Thank you so much, AJ. Wait, is that it? It's one more. Do you want to have the, do you want to have the, bit for him to be. From Martina. Good old Tina. Good old Tina. Good old Tina. Good old Tina.

Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina.

Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina.

Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Good old Tina. Tina. Good old Tina. asked, my honorable munchkin would be broken biscuits. Remember then?

Yeah, yeah. So my mum was a cleaner and she picked me a my sister from school and then we'd go to another school which she was the cleaner of in Blackburn. And it was amazing. It felt like I was in Harry Potter. It was like this grand school in Blackburn and I just found it so exciting.

And it also felt very grown up because it was like, hang it out with me mum and all of my mum's friends who were also cleaners. And before they started cleaning the school, they would all congregate in the staff room and have a cup of tea with broken biscuits, but they bring in biscuits basically. Everyone had bringing a scar or a piece of cake or something,

and my mum's contribution was always broken biscuits, which I absolutely loved. And growing up, I always thought I was drinking a cuppa. I always thought, oh my, my stomach cuppa, with Doris and Margaret. Oh, it's amazing. With me mum, so good before we like around the school. How old were you in this situation? Oh my gosh, I was for many years actually, but definitely between the ages of like six and 13, and I loved it. Because I'd say yeah, 13's probably the point where,

when you're hanging out with your mum and loads of women called Doris and Margaret, you're starting to go, that's probably not my scene anymore. Yeah, this isn'd say yeah, 13's probably the point where when you're hanging out with your mum and loads of women called Doris and Margaret You're starting to go that's probably not my scene anymore. This isn't my scene. I'm really I should be back at my own school emptying the bins All the cleaners from your school came over they were dusting off I reckon even though it's an honorable mention, we'll ask the Jeannie, but I think we can throw in a few broken biscuits for after the meal.

Petty four? Yes. Yeah. I've been lovely. But you're putting it along with the check. With a cup of? It needs to be brought along with a hot cup of oval tea. Okay.

Remember that when you were drinking? That's what I was actually drinking. I see. I believed in my head. That was a cup of tea. Yeah. We just don't called it brew, basically. Great.

So it was like, oh yeah, we're having a brew with the girls. Is it like a multi thing? I would. Yeah. It's kind of like, it kind of looks like hot chocolate. And I think the actual way to make it is just with hot water, but we always throw in milk. Yeah, it will not. Yeah, throw in milk. And it looked, it was just so nice. water but we always throw in milk. Yeah, I know. Yeah, throw in milk.

And it looked, it was just so nice. It's like a proper comfort. And I loved going to that school. It was exciting. I want kind of biscuits before we wrap it. I mean, no, if I don't know what biscuits were in the broken biscuits. Well, basically, broken biscuits is just literally

the factory obits of the biscuits. And so my favorites would be be the Custard Creams, chocolate boar buns, I always liked to chocolate digestives as well. That felt very mature because like me mum and dad like that, so I felt like, oh they're not that much like that, that's quite grown up. And controversial, because a lot of people think this is very plain and boring but I think it's one of the most underrated biscuits on the planet rich tea Really good for Duncan really good. Oh look, you know rich tea versus a plain digestive. I'm going rich tea every time

Exactly, I'm a digestive boy. Oh, and I mind a rich tea, but I love I love broken bits I don't mind a rich day, but I love broken biscuits. My grandma used to buy broken biscuits from Leeds Market all the time, and just in big plastic bags, just going to get a massive plastic bag of broken biscuits, and the good thing about them is because there's so many crumbs in there, that then covers the other biscuits. Do you get the flavour of some biscuits on the other biscuits? That is so true. I've got about that small detail. But that is so true. We'd get a massive sacks, right, in moissons, in Blackburn. Even shopping on a Saturday was quite

an exciting experience. We'd alternate between two moissons, which was fun because it had the huge clock, which was like, it was like a monkey, like on a tree with palms, and it was like, it was like a monkey like on a tree with palms and it was like, it's a huge animated clock in the middle of Morrison's, it's amazing. So I loved that shopping experience for that, but we'd also go to QuickSave, remember QuickSave, that we'd also go there and the dairy section, you'd have to go through, what are they called? It's like the plastic caterer that you'd only see in like an industrial milk factory. Yeah. That's where they store the milk and butter.

Are you sure you're supposed to be back there? Sounds like you've gone into the back of the shop. Yeah, yeah. Sound like a legit. That's what, that was legit. That's where you'd have to go shopping. And I loved it because I felt like, you know, especially on the trolley,

you feel like you was going through the car wash as a car. Yes. That's so fun. I'm so glad we got your own of all mansions. We never would have heard you like feeling like you're a car. This is the longest you've counted on chatting after I've heard the menu back at home.

I feel like you're about to get a detention for talking to them. Yeah, I'm delighted. Yeah, fantastic. Thank you so much, AJ. Thanks for having me. You're welcome, AJ. Well, there we are, James, AJ, do do. Lovely chat. What a lovely chat. I mean, I imagine that's been edited down quite severely, but every single bit of that conversation was a joy. Yes, it was and some real chuckles coming

from Benito. Yeah, yeah. Benito has had a lovely day today. Yes. He's had three episodes in a row, which he's loved. He's had a lovely day, isn't he? Yeah, he's had a great day laughing in Gigling and that's good, that's important there. He has a nice day. Yes, you're going to get a lot more questions from your girlfriend saying who was the lady laughing in the background. Yeah, that was a great Benito.

Enjoyed his job. Of course, watch Big Brother. Yeah. Big Brother is coming out in October on ITV2 and ITVX, and AJ is the host, and I'm sure there's going to be some pretty fruity goings on. Yeah, pretty fruity, just like Ed's fruit salad.

Yes, we should also say we forgot to make AJ taste a pistachio at the end. We did it afterwards in the kitchen. Yeah, she wasn't a fan. No, which was, I felt bad about it, but she just liked it so much she had to drink an entire glass of red wine. Yes, to get rid of the taste. Of course, AJ did not say pick a lily. Does they pick a lily? Don't trust anything that's luminous. Don't eat anything that's luminous. No, you can trust it. You can trust luminous things, I guess.

Yeah, you can trust them like air traffic controllers, those guys on the ground. Yeah, they're luminous. You have to trust them. Yeah, you got to trust them, especially if you're a pilot. If you go, I trust you, you're a luminous. She have to trust them. Yeah, you got to trust them, especially if you're a pilot. If you go, I'm trusting you, you're a luminous. Just like Piccoli. But you actually played the danger is I suppose if you're a pilot and you're landing at night, if someone spills and Piccoli on your next runway. Yeah, especially if they've spilt it in the shape of an arrow, pointing the whole direction pointing towards the terminal. The Piccoli, these strikes again. Oh, pickle, lily.

I'm on tour as well, hot diggin'y dog, Ed Gamble's Rock Cut at UK for... Hot diggin'y, bal, walk out. Details and tickets, there's lots of different ways to say it. In one of the trailers, I looked down the camera and go, Hot diggin'y, dog, I'm like, I just, just been hanging out with James too much. Yeah, why?

We've been jumping too much. That's the way James would say it. With the same person at this point. But in another one, I say, Hot diggin'y, dog. Oh, that's good, that's it. James would say it with the same person at this point, but in another one I say hunting in a dog ask that yeah hanging out with a grandparent from an Wild West film yeah, I've got a book coming out as well Glatton the multi-course life of a very greedy boy available for pre-order now if you got a waterstones you get a signed copy if I ever get through signing these front pages Which is unlikely at the moment that takes a a long time. And apologies for the people

at Waterstone, so we're running the Waterstone's tent at latitude, because you kept asking me to come over and sign the books and us, we're off to you. We got loads of food sent to us recently. We did. I want to say thank you, personally. Yes. Here's one big thank you. Yeah. Long bottom and coat. Virgin Mary's. Yes. Now, as you may have gathered from this into this podcast, the off menu fridge is often stocked very generously.

Yes. Soft drinks, maybe the occasional alcoholic beverage. Yes. I was very excited. I don't know. We've been delivered these and I open up the fridge door and saw that we had Virgin Mary's. Yeah. I've been syncing them like nobody's business. I've got such a craving for them the yesterday when I went out for a meal.

I ordered a Virgin Mary because I've enjoyed the long button Virgin Mary so much. There you go, a long button and co. Of course, started by never long button. Yes. And he decided to go with Virgin Mary's because that was his nickname at school. It was his nickname at school until he'd be headed

to the battle desk. That he was called Bing Dick Laughboda. That's what. If you ever take a long button and co virgin Mary and you're going to be like, school. It was named at school until he'd be headed to the Basilis because he was called Bing Dick Laugh Modern. That's what if you ever take a Long-Botman Co-Virgin Mary and ad vodka to it, you have to call it a big Dick Long-Botman. You have to. Yeah.

He'd be headed the Basilis. That's the rules and I'm looking forward to hearing the Basilis. Was it? It was the Gidey. Yeah. Apologies to all the potterheads out there. No, I don't apologize to those guys anymore. I look forward to hearing this entire conversation on their Instagram stories. Oh yeah, yeah, for sure.

Oh great. Well, it's a good conversation. Yes, well, thank you for sending those. Yeah, I really enjoyed that. Thank you so much to Rave Coffee Co. We get coffee sent to us on the rag, and it's always exciting to try new coffees. This is a particularly delicious bean and we're using it in the office.

It goes to the guests. It goes to me. And then we tell you, I do think it's delicious because whatever we had before this, well, I didn't say anything, but it was gross. Okay. I wasn't liking it. It felt a bit sick. I wasn't finishing the cups. Yeah, it's because just started drinking caffeine again. Yeah. Yeah. That's probably why it was a bit too. Yeah. For long for me. But these have been delicious the last few days.

Yes. Thank you, Rave. Thank you so much to chunk cookies. Plant-based cookies. Delicious. Really gooey. Really gooey. I took a few home. We had some vegan friends staying over. This is going to be perfect. And I ate one of them. I had some vegan friends staying over. This is going to be perfect. And I ate one of them. I put the rest in the cupboard. And I think subconsciously, I thought, Matt was delicious. So I did not make my vegan friends aware of them. Very clever. Yes. I ate two in the office. Yes. So I thought, that's not for any home. I was warming them up. Had the Kinderboy No. one was delicious. Yeah,

there was one with a bit of brownie on the top. That was a top of. Oh my goodness. I went for straight away and I mean, I know you're going to have that one out of all of them. I know. Yeah. So there you go. That's the point of my life I've got to now. Yes. A predictable sad old man. Thank you, junk. We also got, then, a perfect draft beer machine, James. Talk me through that. It's like draft beer that you can have. I mean, I'm not taking that home because that's a disaster for me if that's knocking around. Yeah, I think it's fun to have in the office.

There's one in the office, so now we can offer guests any time of the day, a cold draft beer from a perfect draft beer machine. And if it's service, anyone listening to this who we've asked to be on the podcast, any potential guests who have said no in the past, now if this sweetens the deal, we've got a perfect draft beer machine in the office, we can pour you a perfect draft beer. Always cold. Always delicious. Come in 9.30 a.m. sink a beer with this.

Yeah. And then we'll record a potty. And record a potty? I don't know. I've only seen the lines of eyes, it's hot toddy, but I don't think the machine does. Body-bodding synths, man, I think it does either. Thanks for listening, we'll see you next week.

Goodbye. Good bye. You can get anything you need with Uber Eats. Well, almost almost anything. So no, you can't get an ice rink on Uber Eats. But ice tea and ice cream? Yes. We can deliver that. Uber Eats.

Get almost almost anything. Order now. Product availability may vary by region. See out for details. Hello, my name is Ian Smith. I'm Amy Gletto. I'm William. I'm Amy Gletto. I'm William. I'm William. I'm William name is Ian Smith.

I'm Amy Gletto. And we are from the Northern News Podcast. Where we take a deep dive into the bizarre stories we find from the North. Hey, and if you like food, and I know you like food, actually, because you're listening to Off Menu, we've got stories about pigs getting cooked, stuff round about with crisps. We've got stories about gravy getting cooked, stuff round about with crisps. We've got stories about gravy retling in cow parks. We've got stories about restaurants getting one-star food hygiene retains.

And record-breaking yorks or puddings. And we've got special guests. But you may remember from off-menu episodes such as Macy Adam, Tim Key, Rosie Jones, Fatahel Gory, Phil Wang, and he hasn't been on off menu, but we got Kevin Kennedy. You played Curly Watch in Coronation Straight. Take that egg, caster. So please, give a listen to the Northern News podcast. Every Thursday wherever you get your podcasts.