Off Menu with Ed Gamble and James Acaster - Ep 85: Jo Brand

Episode Date: November 25, 2020

It’s the final episode of series 4, and what better way to end the season than with alternative comedy legend (and Bake Off Extra Slice host) Jo Brand? Plus there’s a new verse to James’s Cawston Press chart-topper.Follow Jo Brand on Instagram: @iamnotjobrandRecorded and edited by Ben Williams for Plosive Productions.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.

Hello, listeners of the Off Menu podcast. It is Ed Gamble here from the Off Menu podcast. I have a very exciting announcement. I have written my first ever book. I am absolutely over the moon to announce this. I'm very, very proud of it. Of course, what else could I write a book about? But food. My book is all about food. My life in food. How greedy I am. What a greedy little boy I was. What a greedy adult I am. I think it's very funny. I'm very proud of it. The book is called Glutton, the multi-course life of a very greedy boy. And it's coming out this October, but it is available to pre-order now, wherever you pre-order books from. And if you like my signature, I've done some signed copies,

which are exclusively available from Waterstones. But go and pre-order your copy of Glutton, the multi-course life of a very greedy boy now. Please? Welcome to the Off Menu podcast. If it looks a little bit open, tap it on the table. If it closes, it's fresh content. James is a food podcast. That was an oyster-based introduction. You know that, of course. Of course. I've travelled on the tube. If you have some oysters or mussels, I've just learnt this recently. If they're open, you've got to tap them. And if they shut, it means they're fresh. But if they don't shut, they're dead and you shouldn't eat them. So if the shell's open and then you tap it, and then it shuts and

stays shut, it's fresh. Because it's still alive. If it springs open again. Yeah. I cooked some oysters the other night is what I'm trying to say. You did a boil, didn't you? Well, I did like a shrimp boil, but then I did some oysters beforehand. A place called Decatur sent me some oysters. And I did them on the barbecue with garlic, pecorino butter in them. And it's honestly, I think, the best night of my life. Wow. I'm quite jealous, Ed. You're really, you're putting everyone to shame with your lockdown cooking. It's amazing. Yeah. I've got to say, I did feel a bit bad during lockdown when I was eating oysters. You know how at the start, everyone was like, this is the great leveler, everyone. It's everyone in the same

situation. And then you're eating oysters with garlic butter in them and you think that's not true, is it? Yeah, yeah, you got your barbecue that looks like your fiance. Yeah, cooking oysters on it should be a shame to myself. Anyway, it's a food podcast, James. Yes. What happens on it? This is an off menu podcast where we have a guest on and we ask them their favorite ever, start a main course, dessert, side dish and drink. And this week's guest is Joe Brand. It's Joe Brand. It's the final episode of the series. And of course, we have the wonderful Joe Brand with us. So excited to have Joe on. She's an absolute hero, James. One of the all-time greats is absolute privilege. Having one, you were on Taskmaster with us. She presents extra

slice, great British Bake Off. That's a food connection right there. Hopefully every single course will be cake and this will be the best menu I've ever heard of. Fingers crossed. But, James, even though it is Joe Brand and we're massive fans, if she says our secret ingredient, which we are going to tell you now, she will be kicked out of the restaurant. And this week, the secret ingredient is sea buckthorn. I don't even really know what it is, but it's not showing up on menus a couple of years ago. It's, as far as I'm aware, little orange berries that are like a bush or something. And I don't think they add anything taste-wise. I think they occasionally make things disgusting. And I don't, I think it's a trendy ingredient that shouldn't

be allowed. I didn't have any idea what it was. When you said it, I thought it was like actual, like a massive handful of seaweed or something. I thought this was going to be a type of seaweed, which I know you like seaweed. So I thought that's a bit weird, but I'll let him have it. But actually, it's a little orange berry. Does it sound, does sea buckthorn sound nice? It sounds nice as a seaweed. Imagine it as a seaweed if it was like a seaweed called sea buckthorn. You'd be like, yeah, yes, please. No, I don't want anything thorn based in my mouth. Sorry. Yeah, I can't really think of any kind of like a thing that has the word thorn in it that you'd like to drink. No. Is it a cider? Is there a cider with the word? Black thorn,

but I don't like cider. It's too sweet. Case closed. Case closed on that one. So if Joe Brand says sea buckthorn, she is out of the restaurant. And quite frankly, I don't want to have to kick her out the restaurant because it's the last episode of the series. I don't know how she'll react to being kicked out of the restaurant. She wears like boots with steel toe caps. And if she kicks off things are going to go down if there's a rumble. Even though we are recording this over Zoom, I can imagine she would put her entire leg through the internet and kick me in the face. It would work. And I would get away, Scott, free because I'm adorable. Exactly. You are indeed adorable. Well, on that note, let's crack on and hear the off-menu menu of

Joe Brand. Welcome, Joe Brand, to the off-menu dream restaurant. Hello. Welcome, Joe Brand. We've been expecting you for some time. Yes. Do you mean today or just generally in the scheme of things? Since the inception of the restaurant, we've always known all of the guests who will one day find the weary souls under our roof. Wow. Right. We knew your name from day one since we laid the first brick. And believe you me, my soul's weary. Yeah.

It's the first time you've shouted out weary souls, James. I didn't realize that's what this concept was, that it was sort of weary souls. Yes. Everyone who comes here is a weary soul. They need replenishing by our food. Oh, I see. Well, I like to be a weary soul. I don't like enthusiastic people who've got plenty of energy. They're really annoying, aren't they? Who's the worst one of those who you've ever met? The worst, most enthusiastic person who if you ever bumped into them again, you'd be like, oh, forget it. I think it was my trainer for this 140-mile walk I did for comic relief. And he should really have been executed after about a mile. It was so annoying.

And he pretended to like me. And he said awful things about me on the documentary that I didn't realize until someone watched it and went, have you heard about me? Anyway, what was it? He said, oh, that's right. He said, I'm never going to make it, right? And he said, she's not going to make it because she's morbidly obese. And I was a bit put out by that because I thought I was quite cheerfully obese. But, you know, honestly, he was very annoying. And he made me go up and down Primrose Hill 10 times without stopping. I don't know if you know about heart rate and stuff like that, but your optimum heart rate is 220 minus your age. And I think at the time that kind of made mine like 155 or something. And he said, if it goes above that, basically,

you're going to die. Anyway, I was going up Primrose Hill for the ninth time and my heart rate was 154. And I was like, saying, Greg, can I stop? And he's going, no, come on, we're nearly there. Oh, it's horrendous anyway. Oh, that's amazing. So you don't like, you want to be a weary soul, Joe. You don't want to be replenished. You don't want to be enthusiastic. Have you ever woken up feeling enthusiastic? And if so, what did you do to get rid of it as quickly as possible? Yeah, that's a good question. Well, luckily, no, I haven't. But if I did, I would just stay in bed and get drunk whatever time of day it was. Is this going to be quite a boozy menu that we've got ahead of us here? Well, no, I don't think so. I used to be a huge drinker when I was a student.

And it does get you into all sorts of trouble. I'm sure you both know that. And actually, you're very enthusiastic, Ed, I seem to remember, task master. Very enthusiastic, very competitive. So enthusiastic that I just felt weary talking to you sometimes, you were that enthusiastic. Oh, joy in the club. Every single episode of this podcast, I'd have a lie down afterwards. I was very excited to be there. And I was sat between you and David, really trying to bring the energy and mood up. And I don't know. I think eventually we sort of, we came to a happy stasis where you were happy with the level of enthusiasm that was going on. It was just a nice in-between feeling. Yeah, it was. It was a nice show. And I think we all,

we complimented each other perfectly. Yeah, it was good. Yeah. But there was no boozing for you and David after the records. No, exactly. It was just me, Katie and Rose, absolutely getting on it after every show. And you and David were straight home, presumably, to get rid of all the enthusiasm. For Nanny to change us. Judging by David's performance on task master, I imagine, he wanted to find you lot and have a drink, but he couldn't, he got lost on the way and ended up in a car and a ditch in a different country. Well, that is kind of quite deceptive that approach that he takes because he is a really bright guy. But I mean, I enjoyed his bumbling because it made me look like superwoman. But he was very loved by the taskmaster audience

because of that, I think, which is a good thing. He was. He filled his role marvelously. He did. The audience always loved the people at the bottom of the table. They don't so much care for the show-offs at the top of the table, especially the winners. They don't like them very much. It doesn't matter. I can't remember who won that one. And people never remember the person who comes second bottom, James. Well, looks like someone remembered. Oh, yeah. And I remember everything. So not necessarily going to be a boozy menu today, then, Joe. You left those days behind you. No, I don't think so. Unfortunately, I inherited from my mum the ability to get pissed off after half a teaspoon of sherry. So, you know, I have to be really careful because my mum is just

she'll just behave appallingly after one sip. I really didn't want to be like that. I wanted to be one of those, like, down with the boys, you know, 15 pints and still standing. But I'm just not. So I have to be careful. Not too boozy. But also, I'm guessing not too enthusiastic. Maybe you want to keep things weary. Yeah, because I can't work out, Joe. I've been trying to think about it, whether you're going to be really into your food or you just can't be bothered with any faff. Because obviously, you're a host of Great British Bake Off extra slice. So, you know, you're enthusiastic about baking or television, television presenting. Yeah, television presenting. I don't do baking at all, to be honest. That's hard. That's too much

like hard work. So I can't work out with that. I can't imagine going to a restaurant with you and you being really enthusiastic about, like, the nuances of cooking or a new exciting ingredient. I can imagine you being like, just fucking bring it over here and I'm going to eat it. Yeah, that's exactly me. You know, I don't even really like going to posh restaurants very much because I am relentlessly kind of working class. I'm a total Philistine. I suppose the most sophisticated thing I had when I was a teenager was a kebab, because it was from another country. My mum and dad were both from kind of South London working class homes. So the poshest thing they kind of ever, ever had to eat was like something with a bit of pastry on it, I suppose,

like a pie. And I'm afraid I've stayed the same as that. I have tried to my husband, he's really good cook and he puts lots of things in his cooking, which frightens me. You know, like if he's making a curry, I just have like a pot that says curry powder and I put two teaspoons in, but he does like garam masala and paprika and all that and it tastes exactly the same. I did have a competition once with Gordon Ramsay, right? And you had to both cook a meal and then this panel had to taste it blind and say which was the best. So he did a curry and I just got a tin of curry and heated it up in a saucepan and he like did this whole bloody rigmarole for hours while I just sat there and glared at him and tried to be as aggressive as he was to me.

And he only won by a tiny little smidge, which is my point in a way. Yeah, you may as well use a tin. Exactly. We went to a fancy restaurant once, Joe. Do you remember with the whole Taskmaster cast, we went to Sketch for an afternoon tea, which is a beautiful restaurant in London, this incredible pink dining room, the walls covered in David Shrigley art and it's this incredible afternoon tea with the champagne and things like that. And we went and sat down. But when we arrived, do you remember the waiter was so excited to see you? He demanded that he

take you off on a private tour of the restaurant. And so it was just me and you there. We'd arrived, no one else had arrived yet. And he went, oh, it's so great to see you. Took you away. And then you came back from the table to the table when everyone else was there with the waiter. Do you remember what you said to us when you came back to the table with the waiter? I don't, I'm afraid because I don't have a memory anymore, really. What did I say? Well, you announced to the restaurant that you'd just given him a blowjob. Oh, dear. That was quite funny, wasn't it? It was great. That's why I'm bringing it up again. In the old days, I might actually have done, but it's now that I'm old, I wouldn't probably.

It depends. Was he nice looking? How old was he? About 80. Oh, that's perfect for me now, because they don't move. Don't ever know down if it actually happened or not. Because they don't move. We always start with still or sparkling water, Joe, which is, it's odd to segue from that story into what would you like to drink now? Well, hopefully it'll have some sort of cleansing effect. So yeah, still or sparkling water? Well, I have to say sparkling, because being quite old and being again from sort of, I mean, they were quite an aspirational family. And by the time I was like 15, my parents were kind of a bit middle class, really. But

we always thought sparkling water was like really exciting, a big thing. And some friends of my parents down the road had had one of those things that makes sparkling water. And we thought that was massively space age when I was six. I still think it feels space age having like a soda stream or equivalent in the house, because I remember my uncle had one, and we were very excited by it. Like we used to go round and play with the soda stream. Well, that's good, isn't it? Let's face it, kids these days don't get much to excite them on that level of sort of tedium, do they really? Because they can go and, I don't know, whatever they do, build houses and kill each other. Those are the two main things. I don't even know what things you're referring to.

Well, I'm referring to where you sort of, oh, what's it called? See, I told you I've got nothing. Is it an online thing? Yeah, it's an online thing, which like little kids do. Well, probably like seven, eight year olds, where you sort of build a town. Oh, Minecraft and stuff. Oh, yes, something like that. Is that Minecraft? Minecraft and Call of Duty. Oh, Call of Duty, that's horrendous. And then there's another one where you murder prostitutes. And also, what's that called? Grand Theft Auto. Grand Theft Auto, yeah. And there was a new version of that I noticed recently where you could kill a suffragettes. Oh, well, moving on to something more intellectually demanding, then. Thanks. No, you're right. The fact that all that

exists, the fact that kids could go and kill a suffragette, but they're still excited by bubbly water, I think is wonderful. I do too, absolutely. I mean, I think soda streams are overrated. Yeah, James doesn't like it because he hasn't worked out how to use it. We've sent soda streams, Joe, and James sprayed himself in the face on the first one, and he's been too scared to go back to it. Oh, James. Oh, he's sprayed in the face, Joe. Have another go, because you will really be excited if you make it work properly. But I do like another luddite in the vicinity, because I have trouble making things work as evidenced by my inability to set anything up here today. But thankfully, there was someone quite young in our house at the moment, so few. Who was

that? It was my daughter's boyfriend. She's quite young as well. I'm not implying that she's 75, and he's 20. They're both 19, but she's online doing some college things, so he was knocking about. And also, it's probably easier to get your daughter's boyfriend to do menial tasks for you, right? Because he's still looking to impress you, whereas your daughter probably couldn't care less. Dead right, spot on, and all those things, exactly. Does he ever talk about, you know, seeing you on TV, and does he go like, oh, you were so good, Joe. It was the funniest out of everyone on that show. It was so great. And then you know, he's going to ask for a favor soon. No, he's never said that. He says things to me like, oh, have you met James Acas? So he's

brilliant, isn't he? And I really like Ed Gamble. And I'm going, have you seen Getting On? And he said, no, I'm far too old for him. And he likes kind of Bill Bailey and people like that. He doesn't like me. You know, young whippersnappers like Bill Bailey. Yeah. Yeah, not young, but someone who's who suits his kind of his interests in life, which is not some ranty old fat feminist going, I hate men kill them all weirdly. I don't know why. Although that's going to give me a brilliant idea for a computer game you could design. Yes. The opposite. Going kill some men's rights activists. Well, I will. Yes, I'd be very happy to invent that game. I haven't got the first idea. But anyway, I could team up with someone knowledgeable, Ed Gamble. Poppadom's all bread.

A. Poppadom's all bread, Joe Brand. Poppadom's all bread. I'm going to show myself up yet again as a Philistine, but bread, James, bread. I don't think that's the Philistine's choice. I think that's a wonderful choice. I think it's an adventurous in some ways. Depends what kind of bread. Yeah. If you've got a specific type of bread that you like, your favorite sort of bread. I like French bread, a baguette. Well, here we go. It's not a Philistine's choice that at all. Is it not? It is. I think it probably is, but I don't care. Yeah, I love French bread because it's one of the few breads that you can eat without anything on it. Not that I choose to, but if you had to, it still tastes nice without butter and whatever else you like on your bread.

So that's interesting. You would never have it without butter or anything else, but as you're eating it, it makes you feel good that if you wanted to, you could. Exactly. You know, sometimes I don't think it happens much anymore, but in the 70s, you would go to a restaurant and you would have some bread by your plate and then there'd be like little pats of butter on a dish and they'd be absolutely rock hard. So you couldn't spread them on the bread. You just had to sort of slap them on there and smash them down with a spoon and then take one bite and then it was all gone by then and you'd had your sort of years quotient of butter. I complain about that at restaurants, not to anyone, just sort of quietly under my breath.

But secretly, I think I like it because it means I just have more butter. I don't mind eating a whole chunk of butter on one tiny bit of bread. I think it's delicious. Absolutely delicious. I eat butter like cheese. I love butter. So can I just ask you, either of you ever complained at a restaurant? Yeah, I think I have maybe three times in my life and I'm pretty sure two of them were when I'd ordered a steak like rare and it had come well done. Like it definitely was wrong. Yeah. So then I've been like, I'm so sorry. I think this is overcooked. I'll ask for a rare one. But I'm not a regular complainer, I'd say. I don't think it's a good idea. Have you complained, James? Kind of. Well, I was scared of complaining. So instead, I just acted like I was

just letting them know something. So I cued back up to the counter and went, sorry, just letting you know, there is broken glass in the dial that I just ate. Just letting you know that in case you in case you send the rest of the dial. Was there really? Yeah, there was broken glass in it. And I got, because what they did was, they just gave them my table, they gave us three cakes, let us have loads of cake. And I thought it was a massive like score. And then a lot of people afterwards were saying to me, you know that like, you probably got some money out of that. It's like you had broken glass in your food. Instead, they just saw you coming a mile off and went give him a cake. You absolutely love it. That is the worst thing you could have in your

food. I can't think of anything worse if I did your food than broken glass. Cyanide, or some sort of nuclear waste, maybe. But I guess then you're not even going to get into the queue to be able to complain. I think you're pretty much dead after that mouthful, whereas broken glass, big, big, bit of barbed wire, maybe. It's a nightmare. Oh my God, yes. But I think that says that you're a nice person, James, because you didn't immediately think I can sue them thousands for this, you know. And I was with Matthew Crosby, who's the worst person to be with in that situation, because he's even nicer. He's probably the nicest person I've ever met. So he wasn't going to get me all revved up and go like, you can get him for this. He was like,

oh, better let them know about the glass, actually. He had second helpings. What about you, Joe? Are you a complainer? No, because I've worked in restaurants and I know what they do when you complain. Great. Let's have a bit of insight. What's the worst thing you've ever seen happen? Put some glass in some dial? Well, I know someone, for example, I won't tell you where it is, but it was a very long time ago who they complained about their soup. It got sent back to the kitchen. She pissed in it, heated it up, and sent it back again. So there's one. I don't know if you ever actually read the book Trainspotting. No. Rather than just seeing the film. Well, there's a scene in that, you know, that they obviously thought was even too repulsive

for the film. This will never get on this show, but I'll tell you anyway. But where a woman, I think it's kind of the woman who's in the film, actually, she's working as a waitress and this businessman is being absolutely horrible to her and he sends something back. So she takes her tampax out, wipes it all over the food and sends it back again. I wonder why that wasn't in the film. It's not exactly Disney as it is. And is that something you've seen happen in real life? I'm not saying I haven't. I haven't seen that happen in real life. The piss is pretty bad, though. Oh, I know. Something about it being a woman doing it as well, there's so much more admin to go through to get the piss into the bowl, right? Well, that is true. And also, you know,

like when the comedy store first opened in Leicester Square, the toilets were like miles away from backstage. And all the blokes could just use to have a piss in the sink while we're on pissing. And obviously, there would only ever be like three women on there ever in a year. So I actually thought, I'm not going all the way to the toilet to be, you know, spat on and abused by the drunken citizens of London. So I used to piss in the sink as well, but it was really hard to do. And someone had to hold the door. And of course, there would always be a joker that went, oh, I forgot and said to people, come on in, you know, anyway, you can imagine. One of my friends at university, she'd been at a different university the year before,

but she'd only been there a year. And she wouldn't quite say why she'd left until we were a few weeks into the term, we were out. And she said the reason she'd left is in her room in the halls of residence, one night she was drunk and decided she wanted to piss in the sink. And she sort of maneuvered herself into that situation and then got the distribution of weight wrong and taken the sink off the wall. And then the next day left the university. I wouldn't have left for that, would you? No, no, no, God, no, no, I'm not ashamed of that. What I'm thinking is, didn't your friend piss directly into the bowl of soup? Or here's the thing, I don't think I would be confident enough to know that the amount of piss I was going to piss out

wouldn't overflow and be too much. And I would want it to be, I'm wondering if she did it into the bowl or she did it into a glass and then poured it into the soup or she did it into the big pot of soup itself and thought everyone's going to have piss soup now. I'm so annoyed. You're conjuring up a lovely picture. Well, I know, as far as I know, she just did it into the soup and she obviously had been doing her pelvic floor exercises because she managed to put like the right amount and then, sorry, this is like woman's hour now, isn't it? It's perfect. Or I guess she could go for a piss in a new bowl so she knows how much is in there and just top the rest up with soup. Yeah. It's the other way to do it. Talking of soup, is that a clue to what your

starter's going to be? Oh yes, your starter. Yeah, no, I don't like soup much. How about a bit of piss? Yeah, I like piss. Yeah, absolutely. No, I would have like a Greek meze for my starter without most things in it that I don't like. So you've gone for a starter that is an array of things but you're going to remove most of the things. Yes. And I just have what would I leave? I'd have taramasalata, hummus. I don't like vine leaves wrapped around whatever what's in them. Is it rice? It's like rice. I think there's rice and maybe a bit of meat. So far we've got two dips. Yeah, two dips. Yeah, I like olives and I quite like whatever random bits of meat they chuck into a meze if they do. I can't even remember but mostly

I love taramasalata very much indeed. So when you say meze... I mean I'm meh. Yeah, I know. I couldn't think of any other way of describing it to kick off. I should have just said taramasalata and pizza bread really but I do like hummus as well and I do like olives. You can have all those things for sure. Do you want bread to go with this as well because obviously you've got to dip it or are you eating the taramasalata like a big yoghurt? Oh no, certainly not. No, dip stuff into it, you know. I think that I think that it would be nice to have a selection of different things to dip into it. I quite like breadsticks and I quite like cheese straws. I mean is that all right to do that? Totally. I just like that it's gone from Greek meze was the headline and now it seems to have just

turned into a trestle table at a Christmas party. Well actually that does betray my class but yeah. No, I love it. All right, well as we're here let's chuck in some mini pork pies and some cocktail sausages then. Great. Am I in Athens? Have you been to Athens? It's a very weird place because when you go on the, again this was like in 19, oh god what, 83 or something? I went there. When you go on their equivalent of the tube train and it's really crowded, people don't pinch your bum. They just do, like they wiggle their fingers like this against you, against your bum like the other way round. It's quite unpleasant really. It is unpleasant but interesting to see how sexual harassment differs amongst different cultures. Yes, I think so. That's a good idea.

That's our next venture, Ed. We're going to do a TV show about sexual harassment across the world. Absolutely. It'll be a bit like that race across the world except we won't be really particularly racing. We'll just be going there. Yeah and Jo should be blindfolded the whole time. When you arrive each place she has to tell where you are based on what's what's happened to her bum. And what's my role in all this, Jo? Your role would be to question each culture about why they do that particular move that they do. So we go to Greece and I say why are you wiggling your fingers like that? Exactly. I think there's something, there's definitely something in it. Yeah, me too. It only need

to be a short five minute thing. It's not going to fill up an hour, is it? Who knows? So we've got pot of taramasalata, pot of hummus, breadsticks, cheese straws, olives, mini pork pies. Yeah. Anything else from the cocktail sausages? Cocktail sausages. And gherkins maybe. Gherkins. Lovely. Mini Scotch eggs. No, I'm not so keen on them for some reason. Seems a bit of a sin to put them together in one. So Scotch eggs in general you don't like? No. Not just the mini ones? No. Well they don't have to be on the Christmas buffet then. I mean obviously it goes without saying, James will know this, if I go to a party and there's a Christmas buffet or any sort of buffet, I'm just stood by that. That's where I take up residence,

just nibbling on stuff. They are great actually, aren't they? Yeah. I had a Christmas pudding last night. Did you? Yeah. What? What are you talking about? Just for the listener, it's mid-November. Yep. Why did you have a Christmas pudding? My girlfriend has like got a load of, she went to make a Christmas cake and then she went to make a Christmas pudding as well and it was like a trial one. Oh great. She just made a small one and I got home and she was like, it's a small Christmas pudding in there if you want it. So I did. Hot Christmas pudding but with cold custard. That's what I like. Oh that's good. Lovely. That does sound really good. It's a shame we don't eat Christmas pudding all the year round.

Yeah, that's what I thought as I was eating it. I was like, why don't I do this all the time? Well we're doing a load of mince pies at the moment so I suppose it's the same thing in a way. And I've been playing my Christmas collection as well and my Christmas song collection early just to cheer myself up. You got a favourite Christmas song? I like that David Essex Christmas song, A Winter's Tale. Do you know that? No, I don't know. I knew you wouldn't but why would you? You're not 78 like I am. Yeah, so I like that and there's loads I like actually. I like that really quite weird one by, I've forgotten his name as well. Honestly, this is like interviewing someone.

I absolutely love it. So your favourite Christmas song is That One By The Person. That One By The Person, yeah. The male person. Get your daughter's boyfriend, did it? It depends on what your favourite Christmas song is. Main course? Well I really like cheese and so I'd have lots of different types of cheese. Just this is sort of continuing a bit of a Christmas buffet feel I suppose. Yeah. And I really like salad as well and I really like vegetables which is always a bit of a shock coming from a portly person, I know. But I do. I like healthy things. I also really like unhealthy things as well. But so I would just like, because I did think about

like doing a roast dinner type thing but there's not quite enough in it for me that I like. So I just thought I'd have a few, just a mix of things to spread out. What are the things in a roast dinner that you don't like? I don't like carrots, for example. I only like carrots in a curry. I can't explain it but there you go. I don't like them in any other form. Carrots in a curry is nice of me, Joe, to be honest. Yeah. There you go then. What about a vegetable curry, Ed? You said that as if obviously we all like carrots in a curry. You know, I'm no stranger to carrots in a curry, of course. Don't get me wrong. Have you ever had carrots in a curry? Have you never had a vegetable curry? Yeah, but I wouldn't associate the carrot with it. I think like an

aubergine or potato or... Oh, aubergine. No. No. The devil's diarrhea in some ways. Yeah, aubergines. No, that's the problem. I think I put stuff in a veg curry that you probably shouldn't because I don't like the sort of thing that they put in. I don't like aubergines. I don't like courgettes. Do they go in a veg curry? I can't stand them. And what else don't I like? Oh, okra. No. See, I don't like any stuff like that. So I have to put my own veg in. So here we go. So we found another nation's cuisine that you're removing a lot of the ingredients from and putting in your own version. Making a hot pot. No, you see, hot pot, that puts me off. That just that word puts me off. I don't like a hot pot.

No. What even is it? If you had to eat a hot pot, you two, what would you have in it? Come on, tell me, James. What would be in your hot pot? I guess, I guess like, like, root vegetables and uh, well, I mean, turnips, parsnips. Yeah, yeah. But like, you know, also some, and any sort of meat really, but like, I guess I'd think of beef or I can have a chicken hot pot. Lamb, lamb maybe. Lamb, lamb hot pot. Yeah. Big, big chunks of meat. Big chunks of the meat in there. A nice, big bits of potato. Oh, nice big bits of potato. A thick bubbling gravy sauce there in it. How does that differ from a casserole? Good question. It's called a hot pot. Okay. That's good enough for me. I think that's just the dish, right?

What about you, Ed? Would you have all that? Now, when I, when I hear hot pot, I associate that with like, with Chinese cuisine, like a Chinese hot pot where you would go to a restaurant and they bring you a bubbling pot of stock and then bring you loads of other ingredients to like, dip in the stock and cook it. Wow. So there's loads of Chinese hot pot restaurants that is like, really spicy, like Szechuan stock sometimes. And you get like vegetables and meat and all of that sort of thing. And you can tofu, dip it in, cook it. And that, I think that'd be perfect for you, Joe, because then you can pick and choose the ingredients that you're having cooked in the stock. So you could, you could go, I don't want any of this, just bring me a plate of carrots.

Exactly. And a curly whirly. Yeah. Yeah. Fair enough. Remind me to not go for Chinese hot pot with you then, because I can't help but think you'd be soiling the stock somewhat if you dip the curly whirly into it. Oh, certainly would not be soiling the stock. How dare you? It depends if anyone complained. Yeah, exactly. It would be good if, if with hot pots, you only dip things in there that also rhymed as well. So it's like, you would dip a curly whirly in the hot pot. Yeah. Because that's, that's, that's within the rules.

All right. The entire population of pearly, maybe. Yeah. I don't know what other foods, what other dishes rhymed really now. Curly whirly. Yeah. It's really one of the only whirly. Curly whirly and hot pot are the only two. Yeah. Could you put runny honey in a hot pot? Oh, yeah. You can. You can definitely put runny honey in a hot pot. Runny honey, that's good. Yeah. So you don't like carrots on a roast dinner. What else are you taking out of a roast dinner?

Uh, parsnips. Because those little arseholes constantly pretending to be long roast potatoes. And there's nothing worse than thinking you're going to eat a roast potato and it's a parsnip. I agree. This is going to blow your mind though, Joe. When I pick up what I think is a roast potato and it turns out to be a parsnip, that's a nice surprise for me. Yeah. What? Well, you're very lucky then, Ed. I wish it was for me. I've been born with the parsnip genes. No, but the way Joe said that there, like, you're very lucky. Oh, I wish I was like that. That's like when, when, like, you know,

atheists tell Christians, oh, yes, I wish I had a faith as well. You're very lucky. That's what happened there, Ed. Yeah, that's true. That's true. That does happen a lot more as you get older as well. I think people get a bit desperate, don't they, to believe in God with each passing birthday and thinking, will God mind if I come to the feast this late? And will he see through me and my desperation? What would you do, Joe, if you had a sort of realization that God was real

and you are welcome to God's feast and you arrived and all that was available was parsnips? At God's feast. I think I was probably in hell after all. Hell is probably full of parsnips, I'd agree with that. It probably is. But roasted to perfection. But not for you. No, that's lovely for me. But then again, if you go to hell, there's a nice surprise if there's a parsnip say, you'll be pleased. So let's not get lost because we need to, we need to focus on what we're having for the main because you've got,

you said you want an array of things. We've not really narrowed down what the things are apart from cheese, maybe, and vegetables and salad. Cheese, salad and vegetables. But any particular, any particular cheeses, any particular salads, any particular vegetables? Yes, my favorite cheese is Red Leicester, followed by Shropshire Blue, followed by Brie, followed by Dairy Lee, followed by Borsin. Actually, no, that comes in front of Dairy Lee. I don't like stinking Bishop. Have you ever had that? I have. And I like stinking Bishop and I bought, I bought a cheese the other day that the person in the cheese shops said, this is similar to stinking Bishop.

And I was very excited to buy it. And that cheese was called Minger. Minger? Yes. And I bought a block of Minger and I took it home and it was all wrapped up. I put it in a box and then my fiance still demanded we throw it out as soon as possible because it was, the smell was coming out through the box and through the fridge door and through the kitchen door and all the way up to our bedroom. Okay. It's the worst smelling cheese I've ever had, but you put it in your mouth and it's absolute fireworks. I loved it. How interesting. What was the person that owned the cheese shop, someone that was on the first three series of Big Brother? Because I seem to remember

they use the word Minger frequently in most series. It's such a horrible word, isn't it? Yes. What were the other cheeses called? I think they do do another silly named cheese, actually. I bought it for the name, obviously, but it did taste very, very good. So I would recommend a block of Minger, but not to you if you don't like stinking. Where did you get Minger from? Where's the shop? Is it in London? I bought Minger from a cheese shop in Walthamstow called Froth and Rind. Okay. Right. I might go and investigate there. Personally, I'm very, very relieved that you've chosen cheese as your main course because all too often we get people on here and choosing cheese as a dessert, as if that counts as a dessert and it absolutely

sends me through the roof. Ed absolutely loves it. I love it. I'm glad to be getting a whole weird cheese platter out of the way now. So to accompany the cheeses, you would like a salad and some vegetables? And some vegetables, yeah. Is that all right? You can have whatever you like, Joe. Take us through what vegetables. Because they're just things that I really, really like, and I would just pick a big plate of vegetables and a big plate of salad as well. Are we talking like raw veg to go with the cheese or is it like cooked veg and which veg? We need to know this. Well, I like veg a bit sort of al dente because as a child, when I had school dinners, you never had anything that had been cooked for less than about a day and a half. So it was absolutely

revolting. I love sprouts, but I don't like mushy sprouts. So I'd have sprouts. I love runner beans. I love broad beans. I love cauliflower. I love cabbage. So it'd be all those things lightly cooked and smothered with a bit of salt and pepper. That sounds genuinely nice. I love a veg as well. I love veg. I love salad, but I'm still struggling to get over the image of a dairy Leona cheeseboard. I mean, the whole thing, I'm struggling to really picture the whole, this whole main course you've got where there's loads of cheeses sliced up, a big salad, and then this weird combination of vegetables. I don't know what order you're eating all these things in. I don't know if I've got like, you know, Leona Brussels sprouts and beans, and then I'm going back and forth between

that and my cheeseboard. Well, I think I can eat it in any order I want. I mean, I think the problem is that over the years, my eating patterns have become more and more disturbed. And I've never done that thing of like, although maybe, I don't know, once a week, sit down and eat what you would call a normal meal. Because when I was a kid, my mum went out to work when I was quite young. So I had to sort of prepare food for my brothers. So really, I've never cooked them a meal because they didn't deserve it because they were horrible, the pair of them. They got nicer, but you know, so I just used to make the easiest thing I could, which meant that it didn't take very long and you could eat it watching Telly instead of doing your homework, because my parents never knew because

they're both out. So peanut butter sandwiches or something like that, maybe just one tomato as a nod to bit of vitamin C, whatever. So you're saying even now you wouldn't sit down for a meal with everyone in the house? Well, I used to, but I just, you know, I work kind of like different hours from everyone else. For example, if I'm working in the evening, I can't really eat before I go out to work. So I tend to eat when I get in. And there's no one around going, we've waited for you for dinner at half past 11. Welcome home. And here is a lovely hot pot for you. As I know you've been looking forward to all night. And also as a nurse as well, like you were, I worked weird hours. And when I was meant to go to the canteen and eat something like a proper meal, I just never felt

like it. So I have like all totally wrong eating habits. So I would much rather have something that I liked rather than just some meal that someone else has cooked for me that I'm not interested in. And this is the one opportunity I get to describe it. Fair enough. Magical. Yeah, absolutely. So what side dish are you going to choose to go with? This is the smorgasbord. There's quite a lot going on already. Absolutely. Well, I would have sort of four or five different types of coleslaw. Because I love that as well. I didn't know there were four or five different types of coleslaw. If you could please take us through them, Joe. Yes, okay. Well, there's the normal one, okay, where you just have like chopped up cabbage, onions, grated carrot with mayonnaise,

okay. Right. And then there's a type of coleslaw that my mum used to make when we were kids, which had all that in it, but it also had grated cheese. And instead of having mayonnaise, because we didn't have that in the 1960s. I don't know if you know that. We had something called salad cream, which everyone on Telly, who's over the age of 60, keeps blaring on about saying is great. And everyone else who's under the age of 35 just turns their nose up and go, oh my God, it sounds appalling. And it's great because I'm old. And so I would have that. I would have salad cream coleslaw instead of mayonnaise coleslaw. But you've also got mayonnaise coleslaw as well, right? Yes. Okay. And then you would have a type of coleslaw, which has got all that in. And you

just add sort of extra bits in that you feel like doing. So like a bit of raw cauliflower or you know, stuff that people would go, I think you'll find that's not in traditional coleslaw. Well, once on this podcast, every episode of this podcast, we have a secret ingredient that we don't like. If the guest says they get chucked out of the restaurant. Is it coleslaw? No, it's not. Luckily for you. No, it's not. But like one episode, it was coleslaw if it's got raisins in it. Oh, because we did not allow that. How are you? How do you, what do you stand on raisins and coleslaw? Totally anti raisin. I think it's the equivalent of having pineapple on a pizza.

Yeah, completely. I like that. You don't. I like pineapple on a pizza. Oh, James. James. What's not? I feel, I feel depressed now. Joe feels depressed about your food choice. And this is a lady who is currently halfway through listing 500 types of coleslaw for her side dish. That's who we're dealing with. I mean, I would be offended if this wasn't the most disgusting menu we've ever had. Well, that's good that you're not offended. See, what I can't believe is that I can't believe that people spend so much time thinking about and knowing about food and showing their food that they've just eaten online.

That to me is a really disturbed behaviour. That's my life. Because I couldn't give a shit what someone's decided for their dinner. Honestly, I really couldn't. And the more expensive and posh, the worse, the more angry I get, to be honest. And I just eat it and enjoy it. We don't care what you're eating. Go away and just eat it yourself and put a cloth over it. I think you would be surprised, Joe Brand. If you sat down one evening and you had multiple portions of different coleslaw, if you took a photo of that and shared it with the public, I think people would care. I think people would be like, what? What is she doing? She's got five different types of coleslaw. She's sitting down to eat them

all. Right. I'm going to put that on my Instagram and see what happens. I'll let you know how many likes it got. Oh, James, it's up to four. Oh, I think I've gone through the roof and you could say to people, based on just the photo, tell me which is which, which coleslaw I've got here, what types I've got. People have been throwing in suggestions, trying to guess which one's the salad cream. Now, I've got to say, we're only three deep in the coleslaw, though. I want to make sure we get to all five because we've got normal coleslaw. We've got salad cream and cheese coleslaw and we've got one that is both of those, but with bits of cauliflower in. Yes. Okay. Also, I would get the one that you have fermented, one made with fermented cabbage, the one you get in

Germany. What's that called? Like sauerkraut. Yeah, that's right. Sauerkraut, sauerkraut coleslaw. So basically, you ferment everything to the degree that the sauerkraut's fermented and just make a coleslaw out of that, really. Nice. That's good for the stomach as well, fermented things. Is it? Yeah, it is. It's a bit late for me on that front, isn't it, really? Anyway. What's the final, the final coleslaw, Joe? Not a question I ever thought I'd ask on this one. The fact, yeah, the final coleslaw. It is just what you might feel like putting in a coleslaw on any given day when you. The same as the third one. What? The third one was coleslaw, but whatever you want to put on it. Yes, but the third one's sensible things and the fifth one

is not sensible. Okay, so what sort of thing? I can hear the distant sound of a curly whirly being opened. Well, I don't think quite that bad, but maybe like some chopped up Linda McCartney veggie sausages or, you know, a bird's eye potato waffle chopped up and put in it. Or, you know, anything you felt like on the day, a bit of rhubarb, whatever. It really pimped up coleslaw. It seems like you found a bit of a loophole here. We've interviewed so many comedians, Joe, and this is the first meal that absolutely screams something you'd eat when you got in from a gig and no one else is watching. Yeah, I think it sums it up perfectly. I think so. Like, for example, one breakfast we used to have when

I was at college was fried bread sandwiches. How horrendous is that? Great though. Delicious. Oh, my God, they were. And especially when you were really hungover or when you really pissed at the other end of the day. Yeah, they were brilliant. I used to do those as well. I'd do cheese sandwiches in the bread and then fry it in a pan. Lovely. So good. Just oozing so many different types of things. Now, I don't think I could cope with it now. I made an omelette the other night. I was like, I'm just going to, I'm really hungry. I'm just going to make an omelette like I used to make an omelette, which is basically piles of about five different types of cheese in the omelette. I got halfway through it and had to throw the rest away. I felt so bad. I felt

like I had to wash my face. So there's the fun. I didn't think you were going to get to that. I thought you'd, you'd said five types of coleslaw and you weren't going to, you didn't have five types of coleslaw planned, but you definitely did. My favorite is obviously the final one depending on that. The one who's got a burger in it or whatever. Exactly. I used to work for Dr. Bernardo's and we, we used to like, as a house mother, I shouldn't really have been in a position of authority there, but anywhere was. And we used to play a game where they liked playing it. We didn't make them play it. Quite the caveat. Here we go. How fucked up is this game? Where you would have a blindfold on and then you would have a dish that was a weird combination

of foods that you would never eat and they had to guess what was in it. I'm glad we got to that bit because when the blindfold got introduced, it sounded horribly similar to our sexual harassment travel show. Yeah, absolutely. No, there was no, there was no, um, coercion at all involved in it and we used to play it as well. Taste test. It was a taste test. Yeah, it was. It was good. Joe, I made a wonderful coleslaw the other day. I'm going to see if you'd like this one and maybe it might replace itself in your lineup of coleslaws. It might, it's auditioning. It was a green chili coleslaw. Pranky. How do you feel about that? Well, was it just a normal coleslaw with chilies in it as well? You have mayonnaise in there and

green chilies, which I like char grilled on an open flame. So it was a bit sort of smoky and it had ginger and garlic in there as well. It's from PICU. PICU is the name of the restaurant, but they have a cookbook and I cooked it from there. It's quite labor intensive, but it was really delicious. Do you think that could find a way into your coleslaw lineup? Definitely. Let's call it six. Okay, we'll just add it. Perfect. How do you feel though when you sometimes order a coleslaw in a restaurant and it arrives and there's no mayonnaise, no salad cream. It's just like they've put some sort of vinegar on it and it's all shredded cabbage and stuff. How do you feel when you get one of those? Either homicidal or suicidal depending on what

sort of day it is. I think one of the worst things as well is when you get coleslaw delivered and it's got a sort of crust on it because it's been sitting somewhere so long. That's not a good idea. No. Right, so that's the side dish, very well covered. Five different types of coleslaw. Now we come to your drink, which I mean, all bets are off at this point. I don't know what you're going to say from one course to the next. It's been a roller coaster ride. To drink? Are we going to liquid here or have you somehow got a solid? Is it coleslaw? No, I'd have a Diet Cherry Coke and possibly a brandy in it at the end. Sounds nice. Diet Cherry Coke is your favorite soft drink or favorite drink at all? A favorite soft drink, yes. Do you also drink full

fat coaks? Because I only drink Diet Coke and to me they taste like normal Coke. Yeah, I forced myself to like Diet Coke. I didn't used to like them, but over many years I have managed it, yeah, and I don't drink full fat coke anymore. Well, if I do, I have to go to confession even though I'm not Catholic. Yeah, when they see you coming, they know exactly what's happened. The priest is like, well, this she's the only been in this church twice this year. Whenever I go into the confession booth and there's someone sat in the next door bit and they start burping, we know it's Jo Brand and she's had a full fat coke. She sings the full holiday to coming song from the advert and then says she's sorry.

Leaves me a little pot of coleslaw outside the door and then leaves. There's communion wifers in it. I'm also a huge fan of Diet Cherry Coke, but Jo, tell me, have you ever tried Cherry Pepsi Max? Yes. That's my favorite. That is my favorite. That's my treat. If I'm driving back from a gig, I'll stop at a petrol station and buy myself a Cherry Pepsi Max. If that was booze, it would be my favorite drink of all time. Yeah, it is really lovely. I don't actually see it very often. It sort of tends to hide. The premier shop near my flat, they do it. All year, all of 2020, especially during lockdowns and stuff. If I want to treat myself, I walk all the way to the premier shop and get a big bottle of Cherry Pepsi Max and then I walk back home. I could have told myself

I've had a good walk. Yeah. I drink this Cherry Pepsi Max. I absolutely love it. They got a good selection of ice cream there. If you'd said that in 2019, I would think it was the most pathetic story of all time. In 2020, I can associate with it. It sounds genuinely like an exciting day. Sounds like you've been doing a lot with yourself. I'm really proud of you. You go, James. Really exciting day. Thanks, Matt. I'm lucky. I've started getting dressed up to go to the shops. This is where we're at. I like putting on nice outfits to go out and there's nowhere to go out. Now, I'll have a little shower and put on a shirt that I've been looking forward to wearing and a new pair of trainers. I'll go to the shop and then I'll come back and I'll sit down and think

about what I've done. Did you do it? You wear a nice little outfit to go to the frothing cow or whatever the place is. The frothing rind. Yeah, I had a nice outfit on for that. I had a matching mask, which actually I had a mask on when I bought it. That's probably why I bought the Minger because I didn't quite realise the full extent of the smell. Didn't know what was going on until you got home. I'm totally the opposite of you because I think I've got to go to the shop. Can I get away without wearing pants? So I'm totally the opposite. I wish I was the sort of person that wanted to dress up. It's not in a bad way, but it's made me lose the will to live a bit in terms of appearance, to be honest. I had certain standards as they've

drifted a long time ago. Cherry Diet Coke with a little bit of brandy at the end. Brandy, is that your go-to booze or is that just like a little treat? Well, I hardly drink at all anymore because I always think if you're going to drink, just get so rat ass that you behave really badly or don't bother. I've never been able to do that sipper, a glass of wine thing and chat politely to people. I know good at that. So I either drink nothing or I drink absolutely loads. Obviously, I don't drink absolutely loads very often anymore, to be honest. Just a little bit of brandy. Cherry brandy. Are you putting it in the Diet Coke? Yeah. Is it Cherry Brandy you're putting in the Cherry Diet Coke or are you just having normal

brandy at the Cherry Diet Coke? No, it's just normal brandy. I was going to say that would be mad, but I just remembered what your menu has been so far. You put in Cherry Brandy in the Cherry Diet Coke. Yeah, you've put a potato waffle in some coleslaw. So we arrive at your dessert. My favourite of all the courses. We've got cheese out the way, some feeling optimistic, but who knows? Is this going to be a Ben and Jerry's with all the bits removed? No, it's going to be rhubarb crumble. Nice. Which I would have made myself because I don't like anyone else's. It's kind of the one thing that I can cook really is that. But I'd also, with it, I'd have custard and cream and ice cream. Yes. Talking my language.

Talking about. And I quite like that squirty cream that you can just squirt into your mouth while there's no other food in it as well. So you're having that in between mouthfuls of the rhubarb crumble. You're just squirting some of that in. Yeah. So you've got custard, pouring cream. You sounded so sad when you said that. Yeah, I think I am. So you've got custard, pouring cream, ice cream and the squirty cream. Yes. Yeah. What kind of ice cream is it? Very, very expensive vanilla ice cream. And it's the custard like Madagascar. Is it proper like vanillaly custard? I think so. But made by Mr Marks and Mr Spencer. I'm not very good at making custard,

to be honest. So I'd get it from a shot. It does seem like an absolute faff, doesn't it? The custard thing. Like especially if you've made a crumble, you don't want to have to make the custard as well. No, exactly. And I'm ruining it by having slightly lumpy or the wrong consistency or whatever when other people do it so much better. Take us through your rhubarb crumble. Do you mind giving away your secrets? Because my mum makes an amazing rhubarb crumble. I tried to make an apple crumble at the beginning of the first lockdown and it was an absolute disaster. Why? I don't know. It was just too wet. It wasn't crumbly enough on top and then the filling was too wet and it just, it wasn't right, Joe. And it made me sad. But my mum's rhubarb

crumble's incredible. That reminds me of like Sunday lunches at my mum's big helping a rhubarb crumble afterwards and then cart door vanilla ice cream and pouring cream. You're right. You've got to have both. What are you doing? You're doing anything special? What's your trick? No. See, my trick is not to do anything special because you know sometimes you go, like if you go for a Christmas meal somewhere, someone spread a bit of jam on the carrots because they think it's like Christmas, like it's special or they sprinkled sesame seeds over the cabbage or, you know, they've braised it in honey or something. The thing I like about sort of vegetables and fruit is not anything else mixed in with them. I particularly hate it when

people mix kind of cinnamon and stuff like that into things. That's an abomination in my book. So what I would do is actually, I think rhubarb's much nicer without loads of sugar in it because if it's really, really sweet, it kind of gets rid of the point of eating rhubarb, which is quite tangy and sharp. And I don't like that forced rhubarb, which is a kind of unnatural pink colour that's grown in some farmer's shed. The one you can hear growing, the one you can hear it screaming. Yeah, exactly. Like marijuana conditions. I like the one that grows outside and it looks green and red and it's very sharp. That's too sweet, the forced rhubarb, I think. And here's a nice story as well. And a friend of mine had, I think she was at some very posh dinner

and they had raspberries and cream for pudding and about 40 of them, there was 150 of them at the dinner, got hepatitis B from the raspberries. And it was because the people picking the raspberries had piss, had a piss in the fields and one guy had hepatitis and loads of people got it. Anyway, there you go, that's a nice story. It's so nice to frame the menu with piss. Yeah. I always like a health warning through my meals, just so people know wash things, wash things before you eat them, wash your rhubarb, you know, just in case someone's wandered along and had a little whittle on it. I want a kind of rhubarb causton press now, Ed. James loves rhubarb causton press so much. Causton, causton, causton press, when I was a baby, I drank it from the bravest.

James knows that last time he sung that song, Causton Press sent him a big crate of causton press, so he's singing it again because he's run out of cans. Yeah, I've run out of cans, so I'd like some more. Causton, causton, causton press, you ask me if I want one, I say yes. Does that actually work, does it? Yeah, it does work. Joe, it genuinely tends to work, so if there's anything that you'd like a delivery of, it's worth just shouting out on the podcast now and I'll probably get in touch with you. Well, the thing is, Ed, I actually really just don't do that because if ever anyone sends me anything, I feel guilty, so I'd send it back. I once did something and they gave us all an iPhone and I refused to accept mine because I just felt

I wouldn't be allowed to go on the telly and go, those iPhones, they're shit, aren't they, if I wanted to, which I probably would never want to, but so I'm not going to sing Causton Press, but I have said Curly Whirly, but I'm not trying to get some Curly Ways. I'd just like to make that perfectly clear. I'm really laughing, imagine you singing the Causton Press song now. Just to say, there's some very nice rhubarb tea bags. If you ever tried that, I can't remember who makes them. I think it's, oh well, it's some posh tea company, but anyway, they're lovely. I'm going to read you your menu back now, Joe, and we're going to see what you think. Do you have to? Yeah, I have to. We definitely have to. I will tell you this before

I read it. This is the wordiest menu we've ever had. This is the most that is like a short story because the water, sparkling, popcorn, was all bread, baguette with butter, starter, a Greek mesé, without most of the things that Joe doesn't like. So you want to keep Tama Salata, hummus, olives, random bits of meat, which we never got into what they are, breadsticks, cheese straws, mini pork pies, cocktails, sausages, and gherkins, mangoes, red Leicester, Shropshire Blue, Brie, Borsan, Dairy Lee, sprouts, broad beans, runner beans, cauliflower, and a salad. The sprouts is the left turn there for me. Yeah. Side dish, normal mayonnaise, coleslaw,

salad cream, coleslaw, grated cheese, coleslaw that is both of those, but with bits of cauliflower, and it's fermented sauerkraut coleslaw, and coleslaw with whatever you feel like putting in, such as Linda McCartney, veggie sausages, and butter, it's like a waffle, a little bit of rhubarb, plus Ed's green chili coleslaw that you already heard about today. Drink, Diet Cherry Coke was a brandy put in right at the end, and for dessert, you would like your own homemade rhubarb crumble with custard, with pouring cream, squirty cream, expensive vanilla ice cream. Yeah, that's the whole thing. Oh, wow. I think that sounds lovely. I love it. You're not convinced you to, but you know. Well, no, to be honest, I'd eat every single bit of that.

Sure. Would you? Yeah, of course I would, and I definitely, if I walked back in from working at half 11 at night to my house, and no one else was there, but that was all perfectly laid out in front of me, I'd absolutely go to town on that. I'm glad to hear that. Delicious. I mean, it's madness, obviously, isn't it, Joe? The whole thing's madness, but I'd eat it. It is, but I think, you know, I kind of thought of this as like, well, come up with a meal that you've got everything in it that you really love. Yeah. So I kind of did. Yeah, they smashed it. Thank you very much, Joe Brand. That was one. Pleasure. That was a wonderful menu. Nice to see you. Lovely to see you. Such a pleasure, Joe. Thank you so much. Well, there we are, James. It's the final episode of the series,

and what a menu to end it on from Joe Brand there. It was a wordy old menu. There was a lot of stuff in there, a lot of detail, and Joe, it was a privilege. It was an absolute privilege to talk to Joe. At one point, you branded it the most disgusting menu we've ever had. Well, I've not longed that out. I've been trying to think back to all the other menus we've had, and in terms of ones that actually, I mean, I would eat all the things that she said. I just don't know if I'd want them together. Yeah. I mean, I agree. Individually all great, together, a bit weird, but for the right occasion, it feels like a buffet at a wedding where they spent most of the money on the dress. Yeah. Although, you know, that would be crumbly. Oh, God, no. I'd like everything on it.

I don't know. I don't know why I'm saying this. I like everything on it. I'd eat it. Right. But crucially, she didn't say sea buckthorn, which would not have gone well on that menu. Yes. Can't thank her enough for not saying sea buckthorn. That would have been awful. And I mean, you know, the list was piling up every time for each course. There was always a chance. As she was getting to Coleslaw 5, I was thinking, I mean, what's she throwing into that? Technically, she did say Coleslaw 5 was whatever you want to put in it. So sea buckthorn could have been in it. Sure. We could have just gone. We could have been really mean and gone. How about if we wanted to put sea buckthorn in there? If she says yes. But thank you very much for coming in, Joe. Look,

what does Joe Brandy plug in? She's Joe Brand. Sure. Bake Off Extra Slice. I think there's probably one episode of that left. The series is nearly over. I don't know if you're watching Bake Off, but we're recording this the day after Hermine got kicked out and I'm fucking livid. It's angry. I don't know what he's talking about. I can't watch Bake Off because of, you know, flashbacks. Surely you can watch the proper one. No. I can't see that tent. Do you feel like the tent did it to you? Yes. As soon as I see the tent, I feel like, oh, no, something in the oven. I'm meant to be doing something. Well, let's not give too much away about that story because, of course, you do tell the story of your time on Bake Off on your new special James, which I

understand is available to watch very soon. Yes. It's going to be streaming as live on the 17th of December, eight o'clock, and you can buy tickets at DICE FM. It's a two hour long show, little interval there. Give yourself a breather as well. And yeah, I talk about my time on Bake Off. I talk about the best year of my life and the worst year of my life as well. I'm very excited. I'm very, very proud of it, Ed. As proud as I am of this podcast. You know, I have heard the other advert you did for your special, where you say that it's the proudest thing that you've ever... I think you describe it as the proudest thing you've ever done, which doesn't quite make sense. And then you say, even more than this podcast. I have heard

that, so there's no point trying to backtrack now. I asked Benito to edit that line out. He did not. Then I stand by it. I was in the audience for one of the recordings, James. Will I be getting lots of tweets asking if it's my laugh in the audience, or can you not hear me this time? Oh, there is one in particular where I refer to the British public as a bunch of absolute scabs. And you can hear you laugh quite loud. Good. Right. Okay. Good. Because I was worried, because I had quite a bad cough at the time of recording. This was pre-corona. Although, maybe I was patient zero. I had quite a bad cough. So I was trying to keep that in because I was aware it was being recorded. And as such, probably didn't laugh as much as I wanted to.

So I've never apologised to you for that before. But I'm sorry. But luckily, everyone around me was laughing. It's an amazing show. I can't wait for people to be able to see it. Thank you, Ed. I'm so excited. I'm going to watch it on dice.fm, discount code provided, I hope. And I'll be watching it with a cold lasagna. How does that sound? If I watch it with a plate of cold lasagna and put it on my Instagram, can I have a free ticket? Yes, you can. Especially if you hate yourself. I do. So thank you very much for listening to the Off Menu podcast this series. You have been wonderful listeners, as always. We really appreciate you listening. Please keep doing so. And if you're very lucky, over the Christmas period, we'll be

dropping a couple of cheeky little Christmas presents into your stockings. And by stockings, I mean podcast feed. And by cheeky little Christmas presents, I mean episodes. So, Christmas specials. All right. I love you. Bye. Bye. Goodbye. Hello, it's me, Amy Gledtow. You might remember me from the best ever episode of Off Menu, where I spoke to my mum and asked her about seaweed on mashed potato. And our relationship's never been the same since. And I am joined by me, Ian Smith. I would probably go bread. I'm not going to spoil in case. Get him on, James and Ed. But we're here, sneaking in to your podcast experience to tell

you about a new podcast that we're doing. It's called Northern News. It's about all the news stories that we've missed out from the North because, look, we're two Northerners, sure. But we've been living in London for a long time. The new stories are funny. Quite a lot of them crimes. It's all kicking off. And that's a new podcast called Northern News. We'd love you to listen to. Maybe we'll get my mum on. Get Gledtow's mum on every episode. That's Northern News. When's it out, Ian? It's already out now, Amy. Is it? Yeah. Get listening. There's probably a backlog. You've left it so late.