Table Manners with Jessie and Lennie Ware - S17 Ep 20: Chris O'Dowd & Dawn O'Porter

Episode Date: December 11, 2024

It’s time for a very special live episode with the iconic Chris O’Dowd & Dawn O’Porter, all in aid of the fabulous charity Choose Love. Recorded live at the Union Chapel with an incredible audience, mum rustled up a bunch of gorgeous canapés for our guests and she even brought a vat of her famous chicken soup for some lucky audience members. Chris & Dawn were just brilliant, we learnt about their Christmas plans, Dawn’s acting debut in the TV series Skins, what food was served at their wedding, Chris’ love of breakfast, why garlic holds a special place in their hearts, how Dawn put together the charity Choose Love, and this now marks the 3rd Irish guest this series mum has been able to talk about her Irish passport with! Choose Love does the most incredible work for refugees all over the world, and so far they have raised an incredible £120 million all going directly to those in need. Don’t miss the Choose Love store open on Regent Street in London until 31st December. Hosted on Acast. See acast.com/privacy for more information.

Whoa! Did you hear that? Panthera partis, if I'm not mistaken. Cool. I'm Earth Ranger Emma, by the way. Wildlife investigator and podcasting legend. I'm on a mission to uncover the secrets of the animal kingdom. Catch all the action on the Earth Rangers podcast, where you can join the wild journey

and learn how to protect our amazing planet. Look for Earth Rangers in your favorite podcast thingy. I'll meet you there. Hello, welcome to Table Manners. This is a very special episode. We are backstage in the Union Chapel in Islington and we are going to be doing a Choose Love Christmas Table Manners Live special and we have the most gorgeous guests Chris O'Dowd and Dawn O'Porter and Mum has cooked a lot. I've cooked a lot darling. Tell us what you've done because we've done these live shows before it's quite hard to eat and chat. Yeah so I've just made little picky bits some sausages some

little picky bits, some sausages, some parmesan crisps, some crab meat with radicchio, some prawns with coriander and chilli, yeah, just little things to pop in your mouth. Gorgeous. And we have a dairy-free person and a gluten-free person, your favourite kind of guest. My favourite kind of guest. So we're going to be talking to the guests to a rammed Union Chapel and we can't wait. It's for a really good cause. Choose Love do really important work for displaced people and refugees all around the world and so everyone has bought a ticket tonight and that's going towards Choose Love and the 41 countries that they help in crisis. And there's merch stands

so I'm going to be telling people to be buying some more merch and it's just going to be a gorgeous... we haven't done a live show since Jordan Stevens Oh yeah which was gorgeous, we love it, our crowd are the best, our audience are the best and I can't wait Oh Goodie Oh good evening Union Chapel, how we doing? Oh, this is lovely. Hold on, I'm going to take my glasses off because I can't see anything anyway. I can't see anything.

I can't see anyone. Is anyone here? We know. Oh, thank God for that. Thank you so much for being here tonight. This is a very, very important cause and by you donating and paying for a ticket, you have just helped Choose Love so much and refugees and displaced people worldwide get help. So this is a live episode of Table

Manners. Who has been to one of our live shows before? Okay, we've got some old-timers over there, we've got some newbies, but we do have charitable people in the audience and I may just have to ask you to spend a little bit more later, but we'll chat about that after you've had a few drinks, okay? How are you, mum? I think I'm okay. You look quite startled, Len. I am startled.

Why, you're sp- also, can we- I'm just gonna let you know that mum and I do talk on the phone about five times a day However, we turned up with two outfit. Basically mum had one outfit That was the velvet with fluff or a sparkle. We look like we're in bloody ABBA. I Don't know whether it's because we're so in sync now mum Yeah, we're in sync or because we don't communicate enough to let each other know that we're in the same place communicate Jesse Can I just ask who speaks their mom more than

twice a day Or their dad. Yeah. Yeah. Okay. How many are you on? You live next door to your mom geez, okay, that's lovely that is is great That is lovely. Yeah beware Jesse I've told you to move to New Cross. You won't do it. Yeah, well and You will maybe I've got the granny you just don't want to be in the basement. No, I don't know fair enough I want to be in the penthouse. Okay fine And so you already know who the guest is today So you already know who the guest is today. Guests. And we are so thrilled to have this couple on today. Dawn O'Porter and Chris O'Dowd. And well, Dawn is a co-founder of Choose Love. So that's just really important and special. And she'll be telling us a bit more about that. But... Thank God they're professionals as well.

I know. Who's got leopard print on tonight? Thank you. That's really good. It's fab. Any other leopard print? Hi. What's your name? Becky! Oh, Becky! Love it. I love it. You've got leopard print trousers on Yeah, yeah, I need to get mice. It's got pearls. Anyone got felt no, okay, cool I've got my own time. Oh, thanks mom pushy Jewish mother right over there. I love you right should we introduce our guests? Chris oh dad and don't know Porter, please come to the stage. Whoa. CHEERING AND APPLAUSE Whoo! Whoo! Whoo! CHEERING AND APPLAUSE

Hi, guys. Thanks so much for having us. Are you going to take your coat off? I will. Are you staying? I've off? I will. Are you staying? I was gonna see how the first couple of minutes went. Lovely spot you got here. I love this, I've never seen this. The napkin is in a little heart shape. Can I tell you why? Well, choose love, Obs, and that is a darling Sophia who works on our team and she's a lovely Greek goddess. Where are you Sophia?

Working somewhere hard. Oh, how good is that? It's really cute. It's nice, isn't it? How are you today guys? We're good. Great. I'll speak for you.

I'm well, I'm good. I was away for the weekend. I was down seeing a friend in Weymouth. So I'm feeling slightly the worse from where, not to. where? Not to... That's the name of the new podcast, surely that'll be a good one. That's the day after, the day before. What did you do in Weymouth? What's going on in Weymouth? We killed a man. But that wasn't the intention going in. I've revealed too much. We went down to

see a friend who's moved down there and they were unwell so it was his partner's 40th so we did some booging and we did some shaking indeed. And both of those things went well. Was the food good? What did you eat? There was a lot of snacks. Well you said you had a disappointing burger. We did. Well, during the day, there's great food in Weymouth, you see. And so we put a bit of pressure on it. And we just didn't live up to our own expectations.

We kind of had a very mediocre burger. And we were like, ah, what a shame. We missed an opportunity here. Dawn, were you there too? I wasn't, no. I was, weirdly, in London having a terrible roast I went to a pub, but it took like an hour for the rest to arrive. I can't eat gluten they put down this absolutely Massive Yorkshire pudding and said and I said is that gluten-free and they went yes, and I went wow

Eight half of it and then just like shake and back dive towards me like grabbed out my hand It's like I'm'm sorry I made a mistake. What happens when you eat that then? I basically go into labor. Oh man. Yeah it's terrible and so it kind of sent it back and everyone's very apologetic. Which is more fun than you'd think. And then the next roast chicken that arrived was raw. Oh yeah't good. It was really bad. Did anyone else have a poor roast yesterday? Did anyone have a good one? Hold on, hold on.

Was that somebody saying they had a bad one? It's unusual. Up there. Even though there wasn't up there. I thought God was up there. What? And he had a terrible roast. That was his last supper. What was so bad about yours?

This is my issue with spice. It's always dry. They didn't even give you gravy? Not moist in the famous words of Rick Astley. Are you moist? That should have cut. Okay, you know we're doing a quiz later, but for now let's go back to 40th's anniversaries. You two met at your 30th.

Yeah, it was. We were both living out in LA, but separately I'd been out there for a year. And I was having a party my friend had lent me her Pilates studio for my 30th birthday party which was the most LA thing ever. We kind of moved all of the reformers to the side and one friend bought me a dance floor for the night and then two other friends because I was born in Scotland played bagpipes for me. Are these all American? Were they Scottish? No, they were all like expat. Okay got it. Yeah they were Scottish men playing bagpipes for me. Are these all American? Were they Scottish?

No, they were all like expat. They were Scottish men playing bagpipes. And then not that many people came, because I didn't know that many people, and everyone had left by 9.30. And Chris had introduced himself to me on Facebook, weirdly, in the run up to this party. Because we were cool.

And he said, do you want to go bowling? And I said, no, but I'm having my 30th birthday tonight, so just come and bring all your friends. So was that you asking her out or trying to be a friendly person in LA? I was just a big bowling fan. I don't think we've still ever been bowling, have we? No, no.

Had you ever been bowling before? No. No, okay. I'm just kidding. But I saw it on the telly and I was curious. Okay. I actually was coming over and I didn't really know anybody either and so I asked a mate of mine who was also an actor, Nick Frost, lovely actor, and if he knew anybody in town at the moment and he said oh you should look Dawn up, I know Dawn a bit, and she's good crack. And so I sent on a couple of friend requests on the Facebook.

And forgetting that my profile picture on Facebook is octogenarian Floridian lady. So it's just this kind of old floral lady. This was 15 years ago I suppose, so Dawn said no a couple of times and then she was short on numbers for her birthday so invited me along and so I met her father early in the relationship. Everyone else had left and I was dancing with my dad. Early in the relationship. Everyone else had left and I was dancing with my dad on the dance floor that my friends got me. And then this guy just walks in.

What was the song playing? Yeah. Oh, I don't remember. It's Reigning Men. Yeah. I just remember, I always describe it as this, I just remember like thinking the wingspan on this man who just came towards me with his arms wide open and just, we just danced and he kind of flung me around. My dad obviously just stepped aside.

Dawn's dad is like a guy my height with a beard from Scotland and I'm still fairly sure she's drunk and thinks she's still dancing with him. It was just a straight swap from one kelp to another. But yeah, and I remember the next morning I was in bed with my sister and I was like, that guy, I think I'm going to marry that guy. And so I text my friend and I said, whose Pilati studio it was. Oh no, I had to go there to clear up the Pilates studio at like 7 a.m. because the classes start at 8 o'clock and I remember I walked in and she went, I'm gonna marry that guy and I was like no, no, no. So we had a little bit of battle and then she went, it's your birthday, you go for it.

I let them decide. Did you fancy him straight away? I did fancy him straight away. Did you fancy him straight away? I did fancy him straight away. Did you fancy her straight away? And before. Oh. I knew Dawn off the telly because she had done the docs and I was like, oh, she seems cool and she was kind of doing interesting work and all of that.

But when I Googled Chris, I was like, the IT crown, What the fuck is that? I don't think she's seen it yet. No I haven't. I think I love it but at the time I hadn't and I'm so that was it and then I think you moved in with me three months later. Well you were fairly broke. I was like, will you move in and pay my I'm good. Let's take it back to both your childhoods. We went together. Can you paint the scene of who was around the dinner table, where you were, and what was a very memorable childhood dish? Dawn first.

Well, I went to live with my aunt and uncle when I was 10, and suddenly food just became this unbelievable adventure. Before that, I'd been live with my aunt and uncle when I was 10, and suddenly food just became this unbelievable adventure. Before that, I'd been living with my grandparents and they weren't really into food. It was very basic 80s, Fin does crispy pancakes type food, which is fine and delicious. But then I moved in with my aunt and uncle

and suddenly we grew up on Guernsey's. It's just like seafood and no meal was ever the same. Like there was capers and olives and side salads and just fresh oysters and just all of this amazing food and incredible Sunday roasts. And I just feel that I at age 10 got this like culinary wake up. And I've been really passionate about food ever since.

And I say that, but I remember just being so excited about what my auntie was gonna cook. Very buttery salty seafood. I mean delicious. Yeah and who was around that dinner table then? Your auntie, your uncle? They had kind of a big crew of mates so there was a few different families and I remember my uncle we've got like a normal kind of eight-seater table and he my uncle built this big topper for it that would sit I can't think about 16 so that would kind of get carried in on a Sunday morning. And then we would all just sit and, yeah, a couple of families, loads of pets, loads of food, and hours and hours and hours at the table.

And did you ever get involved in cooking any of those meals? Because I know that you love to cook. I love to cook. But you love to host. I love to host. I would have been helpful, but my auntie was definitely had it under control Okay, she would kind of call us in to do bits and bolls But I definitely picked up a lot that really lovely kind of old-school home cooking They're having a chat. What are you trying about? I think he needs more tea. Do you need more tea? Oh, yeah

more tea Vicka, please yeah, and I think we have to go off to get our tea. Ask Chris about him. I was asking you if you wanted a tea. No, I'm sorry, I was. That's all right, darling. Chris, what you might not know about me is that I'm actually Irish as well. Do you know what?

Did you know that? There was something wonderful about you that I couldn't quite place. Yeah. I have the passport anyway. Do you? Oh, good for you. My treasured harp embossed passport. You know that it's the only passport in the world that has a musical instrument on the front of it.

Is it? Which I think speaks to... It speaks volumes about the Irish, I think. There was a time that the harp was illegal in Ireland and Henry VIII would chop off the fingers of a person that was found playing it. You're kidding? No. Are you kidding? No, no.

Is this a true story? No, this is true. Oh my goodness. What? And therefore that's why I think it has such cultural significance. You weren't allowed to play the harp in Ireland, Henry VIII, so you couldn't. I don't know that he's teasing or not, Jess. Knowledge and humour are terrible bedfellows.

They are. Did we get Chris's childhood food? No, I'm just starting on that. I'm not sure I got it myself, Jessie. Has mum told you that she's Irish yet? Yeah. OK. This is Sarah Jane who's just got her passport.

Great. Brilliant. I now need the documents to get my, yeah, cheers. So where were you born? I was born in the Northwest of Ireland. Called? Called Ross Common. Well, I was born in Sligo, which is a few minutes down the road.

Go up in the earth! Under us! And so I was the youngest of five. So it was a busy breakfast, dinner, table. My mother, who is now a therapist, was a wonderful cook, but I'd say a reluctant caterer. OK. Understandably. But did incredibly.

And it was, you know, a lot of great food. The produce up around where I am is gorgeous. Loads of great, lovely butter and bread and shit. You know, all the proper, the sausages. Even I was back last week, I'm like, there's something about the sausages. The sausages are really good. Nana's sausages.

They win quite a lot of awards. Oh, not her actual sausages, but the sausages that she makes. She's got pretty great sausages herself. Hold on. I don't know how she'll feel about that. We had Sharon Hawgan, we did a podcast with Sharon Hawgan, it's coming out soon, and she was talking about sausages on Friday night. There's something about the regulations in pork in Ireland that are different and make our pork better.

Okay. Oh shit, it's the wrong audience isn't it? No, no, I think it's fine, don't worry. Oh no, no, no, mom says that she doesn't eat. She couldn't possibly have bacon in the fridge but has prosciutto there the whole time. Don't worry about it, it's fine. We're fine, we're fine.

So sausages, so it's fried up with those stews. Lots of stews and we would have, I suppose, like Dawn had like a kind of a big Sunday roast and all that kind of vibe. Although that feels like more of a British thing I think. Like we wouldn't have Yorkshire pood or any of that kind of crack. I don't know what we would have instead. Just maybe not to be stereotypical but just more potatoes. Yeah.

You'd have probably a roast ham, would you? Oh lots of ham. Yeah. What's your favourite roast? Ham would you? Oh lots of ham. What's your favourite roast? It's one of those things where it's like what's your favourite music where it's like what mood am I in? I don't know sometimes I'd be like I want like a delicious beef roast but also Dawn does an incredible chicken roast. What's your favourite roast? Pork belly sometimes. I think probably my favourite is a really really good chicken. Yeah, I also love if I'm in a pub

It's a bit controversial. I love a nut roast. I am with you I love a nut roast because you can't be fast to do it yourself But when it's when it's done and it's really herby and it's moist and it's just and there's good gravy But how would you make the gravy if you're well, I'm not vegetarian or vegan So I sometimes just say I'll just give me the meat gravy good gravy. How would you make the gravy if you're... Well I'm not vegetarian or vegan so I sometimes just say well just give me the meat gravy. Okay. I do try and eat less meat these days so sometimes I do have the vegetarian gravy but I would often if I'm having a roast I feel like I've done a good deed with the nut roast. Okay. I just slip on the chicken and all is well.

Have we got any vegans or vegetarians in the audience tonight? Hello, welcome. And I would like to know, what do you do for your sexy gravy? Is it a lot of mushroom, umami stuff? What do you do? Bistos. You what? Yeah, I love these. Pepper sauce.

Do you know what though? Jamie Oliver's vegan Christmas gravy is so delicious and just as delicious or even more delicious than the meat version. You just got to work at it a bit, haven't you? Chris's brother and nephew came to us one Christmas and they were both vegan. And so John bought the vegan gravy and I chose it over my meat gravy that I had worked on for days. But the vegan gravy was just so lovely. Who's cooking Christmas dinner this year?

I'll cook it. Who's coming? Our parents. Both sets? Yeah, we've got a bunch coming this year don't we? It's, yeah so Chris is my dad and my dad. We're gonna make them fight. We're gonna make the parents fight.

What? Do they not get on? Just for our love. Just to see, we feel like after this year, we only really have the time for one set. Okay. Okay. That's the strongest way.

So next year, you just have one. Yeah. That's it. It just feels easier. Should we bring on year you just have one. Yeah. That's it. It just feels easier. Yeah. Should we bring on some food now? Yes. Lovely.

We're going to try, you know how it is when we do the live podcast, it's more picky bits. So we did hear though, on a podcast Dawn, that you particularly like chips. I love chips. No, no, sorry, not chips. Chris. Chris. Sorry. I thought I was in Los Angeles for a moment. Crisps. So it's potato salad. Oh god, this has followed me around. I was... Well, you're about to get a whole plate. Please bring in the food, guys. That's my girl. Such a hungover moment

standing at the fridge, like, full, need carbs, salt and vinegar kettle chips, and there was just some really lovely potato salad in the fridge. So I started loading the potato salad onto the crisps, and I was like, this is spectacular. And I said that on another food podcast, and then on almost every time I've ever talked about food publicly ever, they've been been like is this your favorite food? And I'm like sure it's I mean I basically it is my favorite Some Bob's coming up that I that would not be my hangover go to I have to say have you tried it I haven't I'm a bit funny about anything. That's a bit mayonnaise. I don't like Russian salad. Keep that away from me

Yeah, what is your hangover food? marmite yeah lots of marmite buttery bread what's the receptacle we have look at you with your sausage this is Joe who helps us out on the pie Joe and that is producer Alice it's a family affair here just tuck in there's your dairy free and your gluten free yeah and so there's a pressure yeah but but but Dawn you did say on your desert island dishes that you love the task of having a dietary requirement. I love cooking so much. I love the challenge. Sorry I'm just trying to get an answer here. If someone is coming over and they and I say dietary, so we were doing a Thanksgiving two years ago in LA when we lived there and we have 16 people

coming over and there was you know I'm gluten-free we had some dairy free and then there was a gluten-free Vegan who doesn't like mushrooms Like that's hard. Yeah, that is hot and so He was being his girlfriend and him were being very apologetic and they were like we'll just bring food and I'm like You're not gonna bring a lunchbox to my fucking Thanksgiving. I can't so I will do this and I took the challenge and I I Love the challenge of a dietary requirement Lenny. Do you love the challenge of a dietary requirement. Lenny, do you love the challenge of dietary requirement? I might, my back didn't today. I thought, how do they get on?

One's dairy free and one doesn't have gluten. What are they eating together? Well, I'm actually not really dairy free. He's eating Parmesan crisps, of course. I basically just don't like if I drink loads of milk I get itchy. I was never gonna get you milk. You could have told us that Chris. But apparently like Parmesan I think is okay I don't know if you're funny because it's a hard cheese. Is that right? Mum did you make them Parmesan crisp? Mum! They look amazing. on, did you make them? Yes, they are gorgeous.

No, you just put a teaspoonful on a baking tray and then cook them in the oven for three minutes. They're not difficult. They're delicious. Who's having a Christmas party here? I think that would be really good for a party, Mum. What, darling? The Parmesan crisps. I know that darling, I serve it all the time.

What's this? That's crab with radicchio. Delicious. I've been talking about 5 minutes ago and I was eating with the microphone here. Are you worried about crab? And then I realised. We've got, I don't know if Jenny is here, but we do give her a shout out. There's a lady that wrote in saying that she loves hearing the mastication. So just do one for Jenny

If you just keep chewing she'll be really happy. Yeah Hey Can you hear the crabs in my mouth? Hope that turns you on So Hope that turns you on. So after you'd taken her bowling for your first date, did you? We never got there. You never got bowling, right? She had other ideas.

Okay. When did you get married? It must have been a week and a half later, I suppose. But we had bought a week and a half,, I suppose. No, but we're at about a week and a half, oh my God. Three years, maybe. Three years, yeah. And where did you get married? On a boat down the road there. Do you know the Battersea Barge?

Yes. That little venue. Yes. So we did family and friends on there and did the official thing, and then we did a wild and wonderful full shebang in a very illegal venue the next day. And who did the catering? Oh my god they were wonderful. What were they called?

Doesn't matter the name, what was it? Pies. Pies? Yeah we went three different types of pies that we had. So we had these like as a one thing, gorgeous Yeah, big bowls of potatoes and salads and things but yeah They went around with trays of pies and you could choose the vegetarian one chicken and tarragon or beef well delicious gluten-free No at the time I was very much ignoring that there was none of the shit none of this shit. Yeah It was the food was amazing and then because Chris is Irish I'm from Guernsey but I was born in Scotland so for the reception food we did in each corner there was a station with food from that place so we did like little pots of Irish stew do you remember and colcannon oh that was so young and then we did I

can't remember what the Scottish thing was but but then we did, for Guernsey there's this kind of bean jar which is the local, it's like a local bean stew, little gorgeous little jam jars of that. And then we did something very London as well. So we did a little, and probably an American thing as well. Maybe we got married right at the height of mason jars being popular. I think actually we did a lot for mason jars. We launched them. They were definitely in my Pinterest for my wedding. Yes, we had a lot of striped straws. Very nice, you know the vibe. I'm enjoying this food so much. The parmesan crisp in the crab. We found a new winner. What have we got going over here?

Oh, they're little prawns in coriander. And this fella here? What is that, my darling? Is that smoked salmon? Oh, it's moose. Quail's eggs! Oh, quail's eggs. Fancy past. Just making sure I chew in for your aroused listener.

Yeah. Let's go quiet. Let's listen. Just making sure I chew in for your aroused listener. Yeah, do a crunch. Let's go quiet. Let's listen. That was too much. And we'll ask the audience if anyone else is aroused. Yeah. Is anyone aroused? Oh, that egg just popped in my mouth.

Give them the crunch. I love a quail's egg. That was for the listener. I thought you were going to do an arousing crunch. I think I did, didn't I? Oh, OK. Hang on. So you're a great hope. That was welcome. So we ask every guest their last

supper but we're gonna have to combine yours. Well we don't have to but if you both have a very separate one it's the last supper before you're going somewhere for a very long time. Are they going together, Jess? I don't know. We will. Is it heartbreaking? They're going together. We will.

They come as a pair. How is it being married to a very funny man? Is it exhausting? It's wonderful. You're funny, but do you feel like you've made each other funnier? Or do you just sit in silence? I don't know, I want to know. I think we've made each other runnier. Have we made each other funny? We definitely have. Chris taught me a really great word

once. Do you remember it? Do you remember the word you taught me? I taught you so many words. No, the word you taught me about the way we talk to each other. Do you remember that word? Vernacular. Oh, vernacular. He taught me the word vernacular, which I just thought was a brilliant word. And we do have a very kind of unique... We do this thing, like, you know how when you're being funny with somebody, you've got a sense of humor with somebody, and then you take it out into the wild, and people are like, what the fuck are you doing? The one thing we do is we repeat.

I found out, this one down is a snorter. It's a snorter. We repeat sounds. So if we're sitting in a restaurant and outside a car beeps the horn, we go, beep, beep. And we've started taking quite pride in how close to the sound of the streets we can mimic. And we'll go together, that was really good. That was really good. Good siren. There's a lot of that. That sounds fun.

It's like being married to toddlers. It's great. You love a dog bark. I do love a dog bark. And I love a car horn. What a fucking ledge. That was a good one. She can car horn with the best of them. She can. I can hear.

I wondered, you know, if he's told a funny story, when you go out, you say, oh, you must tell them that story, that really funny story. And he goes, I've told it about 88 times. Do you do that to him? No, I don't think so. Oh, good. There's never been a moment where she'd wanted me to speak more.

I think Chris has got quite a good gauge of, for his own personal entertainment, would start to tell a story that maybe he told multiple times and almost his inner monologue would be, I've heard this a thousand times, I can't be bothered, like you would stop yourself telling a story because you would want to be entertained by the story as well. I find myself so boring, you know, that I find company important but also it's like the fucking anecdotes of life, like what's the point? Jesus, like pulling my own hair out of my voice. I do think there's a difference between being a very funny person and it's so much of your job than being somebody has

to write an hour of comedy and stand on stage and deliver and when you come off from doing that and everyone just expects you to be really funny all the time, that must be so hard. It's like we just want you to be singing constantly. You're not allowed to not be singing. Well, are you gonna use this song tonight? As I was saying that, I was like, I'm not gonna fucking sing a song tonight, mum.

Stop asking. I would like to hear your first song. Yes. Yes. Yes. Guys, it's not going to happen. You could have come to False Idols on Saturday and heard me sing, alright? So back to your last supper. Starter, main, pud, drink of choice.

Am I gluten free in this? You can be whatever you want. I love like a really garlicy, chorizo-y, tomato-y, chilli bake with some sort of melted cheese in the middle and like toasted ciabatta for a starter. Have you had this somewhere? I cook it. Oh, yarmulke. Well, I haven't for years.

But that would be, I remember we had some people over for dinner once, and I cooked that. And it was one of the most successful things I've ever cooked. And just like in a big earthenware pot, just cooked that. Just like three hours of chorizo and tomatoes. And we all just dug in. And it could have been the whole night. It was so delicious.

But the burps are bad on chorizo. They are bad. Oh you got some absolute affirmation over there about... Hey burpee! That's the vegan set up. If you want to ever meet anybody who's belched. They're over there. But okay so you're saying because you're gluten-free you wouldn't have the baguette, but you can get kind of... you'd have the baguette for the last supper.

Yeah, if it was my last supper, definitely. That sounds delicious. Yeah, lovely. Okay, so Chris, would you go for a similar starter or what are you doing? I was trying to think of the soup that we used to have in this steak restaurant, and I think it might have been an asparagus and fennel soup that you would have sometimes as a bit of a calot plenzer before you have a kind of very heavy steak. And I want that.

Do you know which restaurant it was at? It was Lassiette, which is, you know that place in Marlborough where they just do steak and they cut it up and give you There's always a queue Laundry cost Come here, you know, you know, come here just get on the mic What's your name? What's your name?

Just get on the mic babe. Hi, what's your name? What's your name? Catherine. Hi Catherine. Merry Christmas, I love you too. What is the restaurant you think it's called? Is it called Steak and Frit? No.

No, sit down Catherine. Thanks Catherine. But that is what they serve. Like literally that's all they serve. There isn't a menu, it's just steak and they serve it twice with chips. But you're choosing a soup. But they do, they've got a starter. I think it's called Lontrakeur. That's the one in Marlborough, but there was one in LA called La Siette, which is the same idea. And they would have a soup and a steak. Catherine, you were never going to get that, it was in LA.

I fucked it for you. I'm so sorry But lunch cotton marlbone is amazing and is a queue around the block But this they you're in and out in 45 minutes. It's always worth queuing because you will get in Yeah, but it's to our queue. I tried once this is really that busy. Yeah, but you know what they do. They give you dinner Well, that's again. No, but then they give it to you again And it allowed to helpings to the whole you again. No, but then they give it to you again. You're only allowed two helpings. But they're just doing the whole thing again. It's really young. Yeah.

Yeah, you love that soup. So we've got the soup. What drink are we going for? Or are you having any sides with your soup? I would have, I would probably have a little bit of bread, something like either a porridge bread or a soda bread. Love a soda bread. A porridge bread? Yeah, I love a porridge bread.

I've never had it, I don't think. Oh, very easy to make as well. No kneading? No kneading, no. Oh, I love that. No, it's actually just natural yogurt and porridge, and you stick it all in together, and a little bit of seasoning, and you can use it. Have you you got the recipe? Yeah it's so easy, that's it. That's it? Maybe a bit of seasoning, a bit of

porridge and yogurt and you bake it. Yeah and you stir it up in a pot, a little bit of, in the actual yogurt pot and then you put it into your baking tray, grease it a little bit. How does it rise? You have, you've got a little bit of baking powder in there, but only a touch. Okay, baking powder. And it doesn't rise much. Okay, so drinks, what are we going for? I hear that you don't drink wine anymore.

I had to really cut down on wine. Is this what's, I'm now 40, you said it's a thing that happens when you're 40, so am I- It's really annoying because I love red wine more than I love my own children. But it just started to do... I would just get so drunk, like head floppy drunk, which I don't really want to be. Yeah.

Don't sleep. And then the hangover is just days and days and days. So I was like, I think I have to give up drinking, which for me, is really very hard. It's doing it, I think I have to give up drinking, which for me was really very hard. So you're keeping the marriage together. And then my sister said... I'm just going to get you another tea. Another green tea, thanks.

And then my sister said, it's just wine, just stop drinking wine. And so I did. I stopped drinking wine for like eight months and realized that I can drink an awful lot of Prosecco. And I can drink an awful lot of Prosecco and I can drink an awful lot of tequila. But yesterday at my terrible Sunday lunch because it was so sad I had a really delicious glass of red wine so I just treat myself like middle of the day but I used to drink it all night I just can't do that anymore. Dawn is basically on the motherland diet. What's the motherland dietcco and Spag ball? Well without the gluten though. Without the gluten. Spag. Prosecco and Spag. Yeah. I do like, you know I eat a lot of pasta but it's all

gluten-free. But the, so red wine I love but you asked what the drink be, I'm like love my, I love Margheritas. Do you like a spicy Marg? I love a Marg but just love a classic on the rocks with salt. That is the perfect drink. We've been living in LA for a long time. I bet you've got some good margarita. Tequila and lime is the... Immediately thinking back to us into the pandemic being like, we have to at least get till noon

before we're allowed our lime smoothie. But just that taste goes with tacos that's such a part of the life out there isn't it? Oh yeah just that lime flavor. Love it. When did you move back? Last year, last summer-ish time. Is it feeling good? Is it permanent here now? I think so yeah well you know when you what the while the kids are at school I think yeah but you know we can't I think with it with the job that Chris does and the life that we live and the kind of people that we are I don't think you could ever say ever on never say you know forever on anything but it does it does feel

like a bit of a came home vibe. Can I well I want to talk about Choose Love in a bit I'm just gonna get you at the last supper and then we can talk about how you got involved with Choose Love. Oh I gotta tell you my drink. Yeah I'd like to hear it. So this is the first drink of the evening. So you're not sharing margaritas? Well we could. Chris makes a stunning margarita. I love margarita. I can only have a couple of them though. I find them after a while they're a bit too limey. Uh huh. But a martini. What's your martini?

Gin martini extra dirty. That's just the martini extra dirty. But I can't do the gin. Oh really? I never like, I don't actually like it in anything other than that and a G&T. Delicious. What else is there? What else is there? Oh, it's like, oh no, you don't like a gin and a gerail. I love a G&T, but I just, well anyway, that sounds amazing. Do you make a good gin, Martina?

Yeah. I used to be, well, maybe I don't, but I was a cocktail barman for a short time, so I put some energy into it. Did you ever call yourself a mixologist? Chris would walk into the kitchen, pick up a bottle of wine, throw it into the air and spin it six times while I have a panic attack

and catch it every single day. I'm like Tom Cruise. She doesn't love it when I do that. Why? It terrifies me. What's wrong? Because I'm like, he'll go, ha ha, walk off and I'll have to trip it up.

And the children are standing just underneath, yeah. Daddy, do it again. Can we get your mane, please? Oh my God, you go do something to, oh, if I was going to this last supper, I would probably do an Irish stew, Irish lamb stew, that's been marinating for hours and hours, maybe a couple of days in it.

Maybe it's somebody's week. Maybe they died before their time. We don't know. Maybe it was at the hand of their greatest enemy. But anyway, it's been marinating and with some buttery spuds and that or like a stroganoff dish, something in that world, beef stew. Stewy. Okay. You love a goulash? Love a goulash. Can you cook a goulash? That or like a stroganoff dish something in that world beef stew Love a goulash Can you cook a goulash? No, I've actually never tried to cook a goulash. I showed shouldn't I? Yeah, you should yeah It's just paprika in it. Yeah, and a bit of cream. Yeah, and all the other ingredients

No, no cream, not in a goulash, that's stroganoff isn't it? It's paprika Paprika, paprika, it's Hungarian isn't it? I have some Hungarian because I had a I was working with a Hungarian lady, and she says, oh, I've got the best paprika. I'm like, well, I'm not going to challenge you. And you brought it home, and it was absolutely lovely. Yes. Yeah.

Gorgeous. It makes a big difference, I'm sure. It's one of those things where it's a delicacy somewhere else, and we don't really think about it. Yeah, absolutely. Can I get your mane, please? Because that was your start of the main would be some kind of crispy skinned fish with a butter caper, black olive sauce on buttery squashed potatoes just like just boiled but squashed with

lots of butter in and then a garlicky side salad is just the perfect meal. Tell me about your vinaigrette that you make. So I've done the same vinaigrette for years and my friends in America would always be like what is this because everything over there is full of mayonnaise or full of sugar or like the dressings are really they're real cocktails and I think the most simple dressing is the best so I've always done what my auntie did just really good quality olive oil balsamic vinegar a little pinch of mustard powder and a crushed clove of garlic and salt and pepper.

And that, just on green leaves, is just so delicious. And my friends were always like, what's in this dressing? What's in this dressing? But it was just that kind of unbottled, unpreserved raw garlic flavor. Some people it's not for them, but for me that's what I love. If garlic's gone through any kind of bottling or process or pickling or sitting for too long, I like it when it's raw.

So you won't make a vat of it and put it in the fridge? I used to, and then I realized that I actually just, I prefer making it there and then. You like the hum? Yeah. As a Fizz member, you can look forward to free data, big savings on plans, and having your unused data roll over to the

following month, every month. At Fizz you always get more for your money. Terms and conditions for our different programs and policies apply. Details at Fizz.ca. Can we talk about, are you ever gonna make documentary, are you gonna do documentaries again? I don't think so, I love that I did them. I feel... You were like... You know, we adore Stacey. You were like the original. Thank you. I feel like it needs to be acknowledged. Well, that's really nice. I do, and I do.

I feel like now... I felt at the time that I was doing something that nobody else was doing. It's like Louis and you. Yeah. I felt at the time like I was doing something that nobody else was doing. So that definitely does take the fun away from doing it again a bit. So the hours are so long and it takes you, I love sitting at my desk, I love writing my books so much and I love being able to do a nine-to-five at my desk. And so if I do TV again in that way it just takes me away from that. Would you ever do fiction?

I do fiction. Oh no, I mean telly-wise. No, would you ever? No, I am the world's worst. I had a small cameo in Skins, and I thought I was gonna be so great that they'd be like, oh my God, Dawn is so talented. Just get her on.

And I was so awkward. I was so stiff and so terrible I was like no that that is not that was thank God I didn't want maybe you just didn't have the right director Chris will just not give me even the smallest part in one of his shows, which I think is very mean You're right proof I don't think so You could get to do the sirens. I've been lucky enough for the last 15 years to have John read with me while I was preparing for auditions and the real insight into the voices that a person can do. I do the accents that are in the script. I'll be like, John, in this one, you're an FBI agent.

It's a big mistake telling her that. It's... She rolls into the room. But has it ever led to more intimate times, like cosplay? Not as much as you would like. No? Okay. Okay, Chris, it's time to go upstairs. He's like, no, it's not.

But did, John, did you go, what did you do when you left school? Did you go to university? Well, I went to drama school and did three years of acting. You went to drama school? Oh, right. So you were trained. Yeah, in the third year, I realised, I realised, I just, this isn't where my heart is. So I, instead of doing a play,

everyone was being marked on a play as their final project, I came down to London and I worked as a runner on the Bedil and Skinner show. And I got, so Avalon Productions marked me for my final thing instead of doing a play. So just kind of, that, that was the right thing to do. And then, you know, I left university and came down to London and worked behind the scenes in TV for a really long time and it was I worked out it wasn't what I was going to do before I failed miserably at it thank God. Did you go to drama school? Yes. Which seems shocking I did, I went to Lambda here in London. Okay. And I had gone, I had been doing a degree in politics

and enjoyed that, but while I was there, I was running the National Student Drama Festival, became obsessed just with student theater, and then was doing lots of theater above pubs and things like that. And then came here to drama school. And that was, yeah, 25 years ago, and it kind of started there. What was in your fridge when you were at drama school?

Oh, man, there was just a lot of pasta and cheese, honestly. It was poor. But didn't you say that you ate like multiple fry ups a day? Oh, at drama school, we had a place on the way to work or on the way to fucking school, it just a builders cafe really so we would have like a builders breakfast and it was so cheap that I would have it twice. Of course. There was I though it had a net negative nutritional value. But you love breakfast don't you? Breakfast my favorite meal quite easily. Loves it. Absolutely, me too.

That's why the fasting thing does not work for me. Right. Because I will have the breakfast at 12, but it's just like, it's what I want. Yeah. What did you have for brekkie this morning? Where was I this morning? Oh, we were in Weymouth.

Oh, I, we had a- You were there this morning? Yeah, I was there this morning, so we had a bacon bap. But in a perfect world, I'm not hungry immediately when I wake up. So I'll have some coffee, maybe a smoothie if I can be arsed to make one.

And then at around, maybe I'll do the school run, walk the dogs. And then at around like 10, I'll maybe be hungry. And then I'll want definitely some lovely eggs maybe a bit of avocado but lovely bacon. I just love the idea of you calling it avocado. That's it. But just I love this in America as well and Mexican breakfasts I really kind of miss a bit of spice in the morning is really nice. Do you do a breakfast burrito, do you do any Mexican here when you're at home? If so, which taco are you going to go for? Oh well I'll have an

al pastor or a carnitas but I haven't found the right places where we are yet. I don't know if London is necessarily a hot spot for Mexican food. It's hard to top LA and Mexico. The Mexican food there is so incredible. It really is, isn't it? And the tacos, whenever I make them at home, I'm like, there's a thousand toppings. And actually when you go for a really good taco, there's like three toppings. They've just done it really well. It's delicious.

We do miss that culture of just popping out. Huevos rancheros. You could make that. Yeah, it's probably not that tricky. I've never tried Huevos rancheros. What's your pudding? Have you got sweet teeth? You do. I don't. I really don't eat pudding. If I make pudding, if we're having people over, I make an avocado chocolate mousse. Why? My version of a Jamie Oliver recipe. You would not know it was avocado. Because of the Dairy 3? No, but not even that it's just delicious. Really? It is good isn't it? Oh your mousse, oh it's so good. The avocado just does what butter would do. The kids think it's absolutely lovely and it's so decadent and it's so lovely and there's no butter, sugar or cream in it. I'll put it on

Instagram tomorrow and you will love it. And then I have a magnum. It takes 30 seconds. I'm gonna I'm gonna try making it. It's as a magnum. It's got loads of coconut cream in it. It's maple syrup. It's not, you know, we're not idiots. It's delicious. But I'm sure it. It's maple syrup. It's not, you know, we're not idiots. It's delicious. But I'm sure if I was to make your dream pudding, it wouldn't be that. No, it wouldn't be mine either. No, but it is really good.

I'm not joking. It's absolutely delicious. What would yours be? I like like, you know, I love a sticky toffee in a perfect world. What you call it New York cheesecake with something nice and tough. That kind of world, I think. And what drink are you going for around the mains in the PUD? Well, for PUD, those are two different questions. OK, I probably have a peachy whiskey, peachy West of Ireland whiskey.

And then for the main course, probably a red wine. Was I having a B stew? Yeah, you were. I'd have a Rioja, probably. Lovely. I'd see how we feel after that. Mm-hmm. Absolutely.

I do love an amaretto. Oh, I used to drink that a lot when I was 16. In a restaurant, because I don't really eat puddings. So if I'm in a restaurant, I very rarely would order dessert. But I do love getting double amaretto with one ice cube. Oh. That's good. That's good shit. Yeah, gotcha. We used to drink a lot of amaretto, didn't we, back in the day? Yeah, that was a real thing, wasn't it? Oh, I couldn't keep an almond liqueur out of your mouth back in those days. Do you like Baileys? Do I like which? Baileys. Christmas milk. Love a bit of Christmas milk. When do you get your

first bottle? Around 7am maybe. Which have you already started on the Baileys? It's the beginning of December. Yeah it's around now isn't it? Yeah it would be. I started yeah. It's around now when you're like what kind of milk do you want in the coffee? Just like maybe a Sunday after breakfast something yeah. Oh not after breakfast? No no no because I love to put a little bit in the coffee. Of course you do. Which is nice. Yeah. Because I don't do the dairy as much I got the almond one you know. The almond Bailey? Yeah. The almond Bailey. Shut up. It's up. You're kidding me. It's grand. It's not as good, but it's fine.

It's not the same, but they've done their best and I'm proud of them. Who's going to get a baileys when they go to half time? Anyone tickled? Are you going to get one? I fancy one now. And whilst you're there, you're also going to buy some merch and some Choose Love goodies, maybe, please. As modelled. Which brings me on to how you got involved with Choose Love. Well, how did I get involved?

Well, it was a boozy Sunday lunch with myself and Josie Norton, who is now our CEO. Ten years ago, my baby was there. Art was three months old, I think. And we were just talking at this lunch going are you watching what's going on with this camp in Calais? Why isn't everyone in uproar? Why isn't everyone trying to do something? And so we said let's just send a truckload of supplies so the next day through our Twitter feeds would anybody like to send something? We'll get it to Calais.

And we got 7,000 packages in 24 hours delivered to this big yellow storage. They'd given us a room and then they had to donate us a floor. I remember at one point we were trying to get people to come and help organize everything because there was just so much. And I remember just looking down, it was just Tamsin Althwaite.

I was like, you angel. She just come to like organize parcels and you realize that it was just at this time where everyone's kind of seeing this thing on the news, feeling utterly helpless and what we did is we just said we can help you help, like we've got an idea but then all this stuff came, we're like, god we've got to get it there, we don't know how to get it there and then we were donated a fleet of lorries, and suddenly one day we're just waving off all these lorries with all of these supplies.

And they went to Calais and they got taken there, and then the team got to Calais and realized, we can't just get here and dump stuff. And so the next thing was, we need a warehouse to organize everything, to do all this. And suddenly this machine is being created. Now, we were just a bunch of maverick friends

trying to do a nice thing, and we all had other jobs. And that was the beginning of Choose Love. We were called Help Refugees, and 10 years later we've raised 120 million pounds. Wow. Yeah. Incredible. It's incredible. And the money that you've raised tonight,

I think we're around 25 grand tonight. I think maybe we are. And so that is so amazing. Thank you so much. I cannot tell you how amazing that is. That money will go directly to the cause. And we exist mainly because of our public crowdfunding and how much people support us. So we've got our Christmas shop this year on Regent

Street right next to the Apple Store. Which is amazing. It's amazing, you go in and you buy whatever you want, whatever you're passionate about for somebody's, somebody else's journey and we'll get it to them and every year there's certain types at times over the year when it just feels like such hard work and it's so despondent, it's like, oh my God, this is just so hard. Does anybody care, is there anyone out there?

And every year we look at what you guys have raised and what people turn up to the shop and actually say, what can I do, how much can I give? And it's always so incredible. I think Choose Love is a movement, not just a charity. And you're all part of it and's always so incredible. I think Choose Love is a movement not just a charity and you're all part of it and thank you so much. I really don't want to now bring it back to food because that was a beautiful way to finish. That was amazing, thank you Dawn. Before we go to a break and you now go to the merch stand and you think

about maybe, honestly it can be one pound that you donate extra tonight and we do so appreciate that you've already bought tickets but if you fancy giving a little bit more you're very welcome or if you fancy going to the Regent Street shop it's such a vibe there's usually a DJ in there. Mum's on the tills. Dawn will be on the tills. Chris is probably on the tills. Chris is the best person on the tills at the Choosers Love shop you've ever seen. Actually you don't. You stand outside with a placard. People find me quite intimidating to say no to. Literally drags people in every year. It's brilliant.

It's a good crag. It is really good crag. It's amazing and it is an amazing charity. It's refugee help in 41 different good crack, yeah. It is a really good crack. It's amazing, and it is an amazing charity. Absolutely. It's refugee help in 41 different countries around the world. Some places, this is the only help that people are getting. Pulling people out of the water, getting people into warm clothes, helping families when they land in new places

with legal care and home care, and all of the things that you don't necessarily think about. It's beautiful what Alana and Josie and Dawn and all of this incredible group of mostly women have kind of done. It's remarkable. And we thank you for being here tonight.

Oh, it's just an absolute honor to talk about Choose A Love as well. It makes sense why you changed it from Help Refugees to Choose A Love because it is the most loving movement. There is so much love and there's so much ambition for this charity and it's completely selfless

I mean, it's it's beautiful what you've created and the merch is great and it looks really good on kids, too So you can get little small sizes maybe there or you can get it in the shop now back to the table manners podcast We need to just round it up with you both giving us your nostalgic taste or smell. I Think I'm garlic. Garlic? Yeah, I think I'm just garlic. Raw or buttery? You know when someone goes,

oh, I'm sorry about my garlic breath, I'm like, oh, I love the smell of garlic on someone's breath. I just want to go, what did you eat? Was it amazing? And I've just- No, do you love it as much? We haven't been that close in a while that she would smell it. But garlic is, I just think the best, like cooking garlic is the best smell on the planet.

I'm very into garlic, but that smell a few hours later or even the day after, it's the day after, I can't do. I can't do it, Dawn. I don't mind it at all. I also think, and you might correct me on this, but I've eaten so much raw garlic that I think my body has quite a high tolerance. I don't think it lingers on me for the next day. For what?

Maybe it does. I just don't smell it. You're actually not called Cat Lady or called Garlic Lady. I'm called Garlic Lady, that's the next book. But I'm just never offended by someone's garlic breath. I want to know what it was that they ate and how delicious it was. Does anyone ever tell you, Dawn, you actually smell of garlic?

Do you want to mint? No, probably because I'm talking over them, telling them about what I ate. Chris, what's your nostalgic taste? Rhubarb crumble. Oh. Granddad grew a lot of rhubarb in the back garden. And so we'd have rhubarb crumbles for quite a few months. It's mostly sugar, of course, but you could get that real hard chop,

hit a rhubarb to you with the back of your throat. Did you ever put ginger with it? Did your mother ever put ginger with your rhubarb? I don't know if we ever did. I've had it since. I don't know if we did in my childhood. I won't have it in that. I don't even know the conditions where ginger grows,

if I'm totally honest with you. You might just use the powdered one. Oh, the powdered one, sure. But that's not in granddad's garden. Okay, no, obviously not. You really, just let him go with his beautiful nostalgic taste. And would you be with custard or cream? Custard yeah custard and a bit of cream maybe a bit of ice cream depending on how good we've been. A little bit of garlic on top.

Oh! No one will ever smell it. Do you guys like karaoke? Well, very much. Are you offering some kind of situation? Jessie hates it. I think it's great fun. But is it because it's just, is it because it's you? Like everyone's expecting too much.

No, I love other people doing it. I just don't like doing it. And I have really bad PTSD from my mum making me do it at Club Med. Oh, interesting. See, I've been practicing one of your songs for karaoke. Shut up. Hello love.

Oh, that's a nice song. Oh, I dressed up. Have you? Yeah, I love it. Oh, that's nice. I don't know if it's on there yet though, babe. I don't know. Might have to get it, find it on YouTube and just drown you out.

I love that, that's so, yeah drown me out with your garlic breath, I love this already. Yeah no, mum made me do it at Club Med and I think I've said this in the podcast already but she, I was 15, it was Turkey, it was October half term and it was a really chilly night, but karaoke was happening and she went you want to be a singer You better get up on that stage and sing What did you sing I want to dance with somebody like I mean She'll do it do it now. No fuck off. Tell me a fucking joke Chris. I mean I'll sing it Fuck off. Tell me a fucking joke, Chris. I mean, I'll sing it. Paddy Englishman, Paddy Irishman, Paddy Scotsman

are in a pub with their sons. Oh, fuck off, you're doing that. I'm not singing. I'm not singing. And Paddy Englishman says, I called my son George because he was born on St George's Day. And then Paddy Scotsman says, this is my son George because he was born on St George's Day and then Paddy Scotsman says this is my son Andrew and he was born on St Andrew's Day and Paddy Irishman leans into his son and he says say nothing pancake Chris O'Dowd and Dawn O'Porter everybody! Well mum, well I'm slightly in love with the man with the Irish accent. Well I'm in love with Dawn.

I love both of them. You have Chris and I'll have Dawn. Okay. What fabulous days. They were amazing, absolutely amazing. And do you want to just tell the crowd what a lady just said to you? She said, Lenny, why doesn't Jessie let you speak more during podcasts? And I said, because she's a little jealous because I'm really the star.

Exactly that. I'm really sorry that I don't let her speak more. What a great night. It was really gorgeous, people got really involved, we made a lot of money for Choose Love. If you would like to donate to Choose Love or visit the store in Regent Street this Christmas period, please do, we will put links to Choose Love in our Instagram stories and in the show notes. Can you buy online? You can buy online and you can spend whatever you want. It's like as little as as much as you want

and everything counts and they so appreciate it. But thank you so much for listening and we hope you enjoyed the live podcast. Maybe we'll go on tour again, I don't know. Would you like to come on tour? Maybe, maybe. The way those people were flocking to you. Flocked towards me darling.

With your chicken soup. For the chicken soup really. No, just for a moment. I think it was for the chicken soup, but there you go. Thank you so much and we'll see you next week. Looking for a screen free way to keep your kids entertained and learning? Welcome to the Earth Rangers Podcast. It's the perfect blend of animal adventures and eco action that will capture their imagination and spark their love for the planet.

Join thousands of other families and let your kids go wild with the Earth Rangers podcast. Find it on your favorite podcasting app and let the adventure begin.