Off Menu with Ed Gamble and James Acaster - Ep 23: Dynamo

Episode Date: July 24, 2019

The genie has some conjuring competition this week as the restaurant welcomes its first magician guest – it's Dynamo! Plus there's an update on Ed's superpowers and James gets a new nickname.Recorded and edited by Ben Williams for Plosive Productions.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).Follow Dynamo on Twitter and Instagram: @DynamoMagicianwww.dynamomagician.comFollow 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.Ed Gamble is on tour. See his website for full details.James Acaster is on tour. See his website for full details.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? The podcast's ready. Take it out of the oven and leave it to rest. Welcome to the Off Menu podcast. Welcome, Ed. Hello, mate. James Acaster here. Ed Gamble here. Very good to see you. This is Off Menu podcast, where we're going to ask a guest what their

dream meal is. They're going to tell us their favorite ever star main course, dessert, side dish, drink. This week's very special guest, James, is a very, you're very excited about this guest, I believe. Very excited, because you know me. I love magic. This is the first magician on the Off Menu podcast. It is... Dynamo!

Dynamo. Dynamo, an excellent magician. You've seen them live, I believe. I have not, sadly. I've seen them twice live. Once in the Oto Arena, a huge venue, and once in a tiny, tiny little hotel room, where you can see every single movie that he's doing. So, very excited to have him here. It's a dream restaurant. Was that a show? Or were you just in his hotel room? I was in his hotel room. I was spying on him, yeah.

Holy hell. Of course, Ed. If Dynamo does choose the secret ingredient, we're going to have to kick him out of the restaurant. Bye-bye, Dynamo. What's the secret ingredient this week, Ed? Secret ingredient this week is edible flowers. We are trying to catch out a magician here. We think he'll choose some edible flowers, like, magicians pull flowers out of their sleeves, of course, and they often eat things

that you don't expect them to eat, like glasses. I... What, like, pairs of... A pair of glasses? No, no, like a glass. You would eat... You would drink... That'd be a good trick, though. If you take your glasses off your face and eat them, and then you can see again. Yeah, why haven't they done that trick yet?

Good idea. Yeah. If you're listening... If you're listening back, Dynamo, maybe try that once in a while. Thank you. So, edible flowers. I don't like edible flowers. I think... It's not that I hate them. They're just actively nothing. They're nothing. They don't taste of anything. All it is is that, oh, novel that you're eating a flower, but I'm here to eat a meal.

I'm here to eat a meal, not your garden, mate. Put it in the bin. So, let's hear the off-menu menu of Dynamo. Welcome to the Dream Restaurant, Dynamo. I'm excited. Thanks so much for coming in. Oh! Oh, look at that. Virginia has appeared. Welcome! Ah, the GD meets a magician at last.

Someone else with magical powers in the back. Your point won't be too impressed with mine. He wasn't impressed at all. I think he saw how you did that. When I conjure up loads of food, you'll be like, I could have done that myself. I mean, I will be quite impressed because some of the things that I might want conjuring up, not the easiest thing to make, considering that one of my favorite things on the list is my grandma's secret recipe, which I don't even know how she makes it. So, if you can conjure that up, my God, you'll be my new best friend.

Yes. You can be my grandma. Yes. That's all I wanted. All I wanted was to be someone's grandma. GD Grandma. That's all the point of my whole life. I'll be your grandma, Dynamo. Amazing. What's the most ambitious trick you have done that's been the one that's been the most challenging or that required the most prep and stuff?

Hmm. When I walked down the side of the LA Times building, that was pretty scary. I was pretty afraid of heights before that point. And even just standing on the top before I decided to leave over the edge and hopefully not die, it was quite a daunting thing. My manager, who's really scared of heights, that was the one piece of magic that he decided not to come up. He decided, I'll watch this from the bottom. I'll watch this from the street.

I'll capture this on film in case it doesn't work. And at least I've got you going out. Yeah. You hurt them towards them while you're telling you how proud of you. Yeah. So that was, I mean, I've done quite a few things that have been, you know, very challenging and quite incredibly daunting at the time. You know, I walked across the River Thames. You know, that was... Ed fell in the River Thames.

You fell in, yeah. But you survived and lived to tell the tale. Well, I fell in the River Thames. Okay. James thinks that when I fell in the River Thames... Magical, actually. I got Type 1 diabetes. And the two things, I am Type 1 diabetic and I have fallen in the Thames, but I just want to let you know those two things aren't connected, Dynamo. Okay.

And that's how Ed became sleepy. But do you know that they're not connected? Yeah, because I was... Do you have, like, scientific evidence? Here's my evidence, Dynamo, which James doesn't know. I'd not reveal to him yet. I was Type 1 diabetic before I fell in the Thames. Nope.

We're all magic on this podcast. Did you tell anybody before you fell into the Thames but you were diabetic? Super. Yes. I was diagnosed, Type 1 diabetic, and maybe a year later, I fell into the Thames. So I don't know what more proof you guys want. You're both looking at me like... Since you fell into the Thames, right,

have you tried, like, things that you couldn't have because you were diabetic? Because maybe you might not be diabetic anymore. I might not be diabetic anymore. I suspect if the Thames cured my diet, which is what you're suggesting, that the Thames cured my Type 1 diabetes. I mean, I'm just really trying... I'm just really doing this for James.

Yeah, I know, I know. Because he seems to really be interested in your... He's really connected the two things. Which is that we're all... I just realised that we're actually all, like, you know, we've all got powers. Yeah, we're all a bit weird. So we're all... We're magicians, genies.

And diabetic. And diabetic, we've all got superpowers. We've got powers in some way. All four of us. I really appreciate you classifying Type 1 diabetes as a superpower, James, but why would you... Why is it a superpower? This means you can do stuff the rest of us can't? What, like, basically, he's very disciplined.

He doesn't touch sugar. Yeah. I do, actually, because you can just inject insulin, so... Yeah, but that's the... I'm not... So you're injecting sugar. You're injecting sugar, yeah. Hard hardcore. Oh, man.

You get to do that. It's pretty special, though, that there are my euphoric. Rockstar. I just think it's good. Yeah, I prefer rockstar to superhero. But if you had... If you had dynamo's powers, you would not have got diabetes. You would have just walked across the Thames.

All right, okay, I'll take that. I should have walked across the Thames. You would have fallen out of that boat. I'd just say they were on the water. Yeah, so you actually fell out of a boat into a Thames. Yes, I was rowing. Hold on a minute. So you're sat down. Yes, it was very difficult.

We were... And there were four of us in the boat, and it's a rowing boat, so one or each. And it's almost impossible to capsize in one of those, but we managed it. We were an awful, awful crew. He's got special powers. Yeah, he's got a special power. He's able to pull that off, like...

Yeah, my special power is I'm terrible at rowing, and I'm tight-wondiabetic. You know, Michael Pinson could pull that off, and he's like an expert rower. That's true. You know, if you were to ask him on one of the podcasts in the future, is it possible to fall out of the rowing boat?

You'll probably say... And here's, look, here's a big piece of information that I'd not realized and put two and two together. Stephen Redgrave are most popular rower and probably our most medal-winning rower in the UK. Big revelation. Stephen Redgrave is tight-wondiabetic. Oh, because he fell at the tip.

Oh, man! Was all that it up? Even I believe it now. Yes, yes. Maybe it takes two add-up. Man! I've got to find my mum after this and find out if I fell in the temps before

or after my diagnosis. Yeah, that's, it's very exciting. Well, we're learning more about ourselves. We are. And you're going to call your mum, which is, you know, it's always a good thing. You have to be inspired to call your mum, I believe. Yeah.

And I'll probably start with hi, mum, how are you to make it seem like I'm calling just because I'm selfless. But then I'll be like, just on the off chance. Do you know when I fell in the temps and was it pre or post-diagnosis? Yeah. Just a little, and then find Steve Redgrave's family and ask them the same question about Redgrave.

No. And then his mum will say, but you're not diabetic. Well, his mum will say, I'm not diabetic. No, you're mum. Or my mum will say, I'm not diabetic. That would be a revelation. That would be a real twist. You're not diabetic.

I just didn't want you to have all the sweets when you were a kid. Oh, God, dammit. And then she takes her mask off and it's dynamo. Oh, yeah. The whole thing's been dynamo from the whole. So then the twist is dynamo is your mum and I'm dynamo's grandma, which means I'm your grandmother. But by the end of it, the big twist is

you've been doing a podcast with your grandma the whole time. Who is also a dynamo's grandma. Yeah. Well. No, hold on. If I'm dynamo's grandma, I'm your great grandma. Right, okay. Yeah, that's right.

Because dynamo's my mum. Dynamo's your mum. I'm dynamo's great grandma. Yeah, but my grandma. And you are my great-grandson. But. But. My grandma, who's food, I'm going to talk about later.

Yes. She's actually my great-grandma. She's still alive. She's eight to nine. She's your great-grandma. But she's my great- So you'd be his great-great-grandma? Great-grandma.

Great-great-grandma. Great-great-grandma. Yeah. Yeah. And you would address me as such. Hahaha. Hahaha. Now dynamo, can we start you off with some still

or sparkling water? I'm a still water, please. Keeping it real. Yeah. Could you do a trick where you turned it into sparkling water? Yeah, but I think that might not be that impressive. Really?

Hahaha. That's a good point. Not a good, not a good trick. So I've got some still water here. Would you like me to turn it into sparkling or would you like me to turn it into wine? Yeah, sure. Or would you like me to turn it into your favorite beverage?

Unless someone's favorite beverage is sparkling water, like Christian and Guru Murphy. Yeah, yeah. He might love that as an idea. Yeah, he might love it. Dynamo's a student of the podcast. But then it'd be good if you started with a different drink, like if you started with a hot chocolate or a cup of tea,

like you've got this cup of tea here. And you said to me, when you got given that cup of tea, you said you were very impressed with Billy who works on reception here, because you said most people don't make tea the way that dynamo has it. Yeah, because I have to have lactose-free milk, which most people don't have in their fridge.

Yeah. And I also have to have decaf tea, which a lot of people have decaf coffee in the kitchen. But yeah, so it's always quite awkward when people offer me a tea because I just don't expect them to have the right things. Because what you can and can't eat is there a lot of stuff that you can't eat? Yes.

So I have Crohn's disease, anyone who doesn't know, who's listening to his podcast, who's never even heard of me. I'm dynamo, I've got Crohn's disease. I also do magic. And because of my illness, I can't have lactose. I can't have vegetables. I can't have... I mean, it's actually easier to name the things I can have.

I pretty much live on potatoes without the skin. They have to be... They can't be fried. I can't have any fried food. It has to be stuff that is either grilled or diced up really small so I can digest it very easily because my insides are all messed up. And I can't have fizzy drinks, so sparkling water is a no-no.

Right. And I definitely can't have alcohol. Yeah, so basically, I don't have any fun. No fun, that's why you become a magician. You've got to make your own fun. Food-wise, I don't get to have any of the fun. I can't even have custard. If I do the dessert with all the custard...

That's the funnest food. Exactly, yeah. So I have to make my own fun. So can I ask, were you diagnosed with Crohn's disease before or after you fell in the Thames? You didn't fall in, you watched CrossFit. Yeah, I watched CrossFit. I was diagnosed with Crohn's disease when I was 14 years old. Wow, okay.

Before that, I just did loads of tests on me. I didn't know what I had going on with me. And eventually, I was diagnosed with Crohn's disease and I've had it ever since. I've had parts of my bowel removed but there's still bits of Crohn's there. And because of all the operations I've had, it's left me kind of a bit messed up inside.

So even though some of my Crohn's is gone, I have different symptoms because my insides don't work like everybody else's. Right, okay. So it's the side effect of the operations you had to have to sort the Crohn's out? Yeah. The choosing your favourite meal, is that like... That's quite a fun...

Has it been quite fun choosing your favourite meal? Have you stuck to the rule of what you can and can't eat? Because I was toying with the idea that I can obviously give you my favourite meal but I actually can eat. But then I'm in a position where I could talk about a meal that I'm not allowed to eat but I'd love to be able to eat because that would be my ultimate dream favourite meal. It's a dream restaurant. You don't have Crohn's in the dream restaurant, I don't know.

It's those diabetes. Yes, unfortunately, yes. I'm the manager of the restaurant and I can't indulge in the dream meals. Yes. So what do you do? What do I do? Make sure you're happy. Actually, type one is actually all right

because insulin means that I can inject insulin to cover sugar and things like that. So I need to be careful. Do you inject yourself? I inject myself, yes. So multiple times a day. Sometimes you ask me to do it. Have I let you push the little plunger down? I may have just imagined it.

I think that's dangerous. You can if you want one day. Would you do it? Yes, if you ask me to. You're welcome to. Maybe one day. My girlfriend's done it a couple of times but it creeps her out. Yes.

Because it's just a weird idea, isn't it? It is a bit weird idea. But no, it's just it's more annoying than anything else. Just staying on top of making sure my blood sugar is all right. And do you have to constantly have the injection things with you? Oh yeah, I've always got them with me and I'm always sort of testing my blood to make sure that it's within the right range and stuff. And I do watch what I eat because of that

and I know what like pizza is an absolute nightmare. Yeah, yeah, yeah. Because like the blood sugar goes up and down, bearing in mind the carbs and the fat and all that. It's all boring scientific stuff. Pop it up and sort of bread, John! Pop it up and sort of bread! Pop it up and sort of bread!

I'm going to say bread. But it's only because my favourite starter in a restaurant is chicken patty. Right. Spread on the bread. Oh, okay. So, you know, but I do like pop it down. I'm partial to pop it down every now and then. But some places make them spicy though.

A bit much. You don't like it. The ones with the little, they've got like little seeds and stuff. Yeah, I can't have seeds. I can't have seeds on anything. Right, right. And also, I've got to kind of avoid spice. Like, you know, my favourite kind of, I guess, spicy type food,

which I can get away with a little bit, is very mild chicken tikka off the bone. But no like sauce or anything. So, I almost make it, I wrap it in nambad. It's just like little chicken wraps. Little chicken wrap, yeah. With a little bit of added spice. Yeah.

But that's maybe like, that's like a treat to myself. If I know that I'm not on tour, I've not got to be anywhere. Just in case it doesn't react too well with me. So, you know, that's like, yeah, that's my Sunday special. Yeah. If I can't have a Yorkshire pudding on the roast dinner. Yeah, Yorkshire. Ed's been vocal on the podcast about how he doesn't like Yorkshire.

I don't like Yorkshire puddings. I bring it up every given opportunity. I don't like Yorkshire puddings. I think they're broadly tasteless. I don't like the texture. You've obviously never had good Yorkshire puddings. I have. I've had the finest Yorkshire puddings that Yorkshire puddings have.

You had mine once. You had my grandma's Yorkshire puddings. I have, because as we've established, James is my grandma. We're all in the same family. We're all in the same family. Yeah, but James, did you make them fresh or did you buy those? Aunt Bess's ones and just stick them in the oven so they get warm? That's true.

I probably mis-made them. You probably made, you probably gave. You probably thought that Ed, being a sophisticated gender he is, would have just appreciated, you know, any of your cooking. Yes. And realised that he already had a stigma towards the Yorkshire pudding in the first place. So, he didn't really bring your air game.

Yeah. Joe Watt, you're completely right. Somehow, this has come back on me. But I didn't bring my air game. And that's why you didn't like your Yorkshire puddings. Please bring your air game next time you cook the Yorkshire puddings. Yeah. Well, we've got to get you, we've got to...

Got to convert you. We've got to get some... I'm open, I'm open to conversion. I want recommendations. They're diabetic-friendly Yorkshire puddings. All right, okay. I'm on board. But make sure you bring your air game. If the listeners can start recommending places,

we can get the best Yorkshire puddings, take Ed there, you're going to eat a lovely Yorkshire pud. We're going to get you on this train, Ed. Okay, I'm willing to be converted. And is there any particular type of bread that you're choosing here? It has to be plain white, just plain white bread. I can't have any bread with any of the healthy bread,

basically, that's got all the seeds and stuff in. Right. That would destroy me. Can't have any of that. It's like kryptonite to me. Right. So are we going with the meal that you could eat? Or are we going with... I'm going to start with the meal that I could eat.

And then later on, just to sign everything off, you know, we'll go for a crazy mix in there to see. What I would eat if it wouldn't... Love it. Yeah. So you're going for like plain white King's meal? Yeah, I prefer Warbitons. Warbitons, that's fine. I'll get you some Warbitons, plain white Warbitons.

Yeah. How many slices do you want? Uh, do this because it's a starter. I'll say just three slices. Like slightly toasted, but not properly toasted. And are we combining this with your starter? Yeah. So what is your starter?

My starter, usually, this is for real, I usually have two options of a starter. Most places you go to in London, a lot of these fancy establishments, they do have patty, like chicken liver patty, or, you know, some sort of patty, like duck and orange patty. I once went to Heston Blumenthal's restaurant,

and he had this thing called Meat Fruit. It was amazing. It was like magic. It looked like an orange, right? But it was chicken liver patty. Ah! Like, that was like, what? And that is the ultimate compliment to Heston Blumenthal,

that Dynamo says the patty is like magic. It was, it was, and I'm not going to lie, it was one of the nicest tasting patties I've ever had. I have seen that before. I'm aware of the meat fruit, but I've never been to that restaurant. I want the meat fruit so bad. You do want the meat fruit.

I think you've talked about the podcast before, how would you like the meat fruit? I think even though I know it, I think I'd be wowed by it still when it arrived. I'd be like, oh, there's a little orange. I'd go along with it like I was being fooled. Like, I can't believe they brought us a whoa! No, but the coolest thing though is,

if you take guests with you, right, and you don't tell them, you just say, I'll let me order some stuff for you, you know, just trust me, you'll like it, and you don't tell them that it's meat fruit, and when it comes, they think it's an orange, and then they cut it in half. They probably thought it was you.

Also, yeah, they were trying to blow on you. You were doing it like dynamo, that's an amazing trick. Yeah, yeah, yeah, that was me, that was me. Well, if you really wanted to, you know, if you really wanted to like go all out, you could take them there, make sure they know nothing about the restaurant beforehand, right, get them to all, you know, they order some fruit,

and then you say, actually, before you eat it, look at me, right? Yeah. Would it be cool if I could turn that orange into chicken? Ah, and then say, yes, it would be very cool. Not possible though, right? You couldn't do it though. What's this, boom, done.

Take it. Oh, dynamo! You did it again! Yes. And then the waiter would come along and go, actually, it's always like you'd go, get the fuck away, get away from our table, you shut up. You shut up.

Wouldn't it be weird if I could turn the waiter who's coming over into a twat? Yeah. Here he comes, we're in the trick now. Oh, turn him into a liar. So, Heston, how fun to see you here. Yeah. So, your starter, is it pate?

Yeah, chicken, the chicken with pate is generally my favourite starter. Meat food, yeah, that would be my choice, yeah, that would be my choice to meat food by Heston Blumenthal, it's amazing. I love it when people pick specific stuff. And I'm sure after this podcast, we're gonna get all invited there,

you know, free of charge. This is great, we mentioned it, what restaurant called it, we said the name? It's called Dinner. Dinner. Yeah. You should do the next podcast from Dinner. Oh, yeah, how we could interview Heston.

I mean, that is my dream. We'd interview Heston Blumenthal in Dinner. Heston's one of my dream guests, I think, as well. Great. Yeah, and I'd love to, I've never been to Dinner. Right. So, I'd love that, so good idea Dynamo, thank you very much.

It was a great idea from Dynamo. And lightly toasted bread, do you say? Yeah, just lightly toasted. I still like it to be a little bit soft, you know, like, but I think just the part that you spread the meat through onto just needs to be a little bit firmer, just so you get a good, even spread. A little canvas for the meat through.

That's, it's a good sound as well. That's spreading it onto like toasted, I want that. Yeah. That scraping. When it's just slightly toasted, you know, I'd have made a bit of an effort. Yeah, he's had done something,

that was good out of the pack. Making the pack, they look like an orange is not good enough for you. You're like, if you really want to make an effort, stick that in the toaster on one. Yeah, please. It comes to your main course. I sense that you've given this a lot before, actually.

I think you've had, there were probably a lot of options that you were discarded, probably some honorable mentions if you wanted to do some shout-outs. Yeah, I mean, well, there's, it's actually been a lot easier because there's so many things I can't eat. And I was thinking realistic.

Yes. My realistic dream menu. So I had to discard many things. And there's only one thing that I could think that needs to be on this list as number one. Oh, okay. But I don't know if anybody else in the world

can make it. And my grandma, she's 89 now. Right. She's still kept the recipe to herself. Even if she told me the recipe, I probably wouldn't know what to do because I'm terrible in the kitchen myself. I only learned how to cook last Christmas.

This is a true story. Yeah, for Christmas, all my family got me cookbooks. They even got me cooking for dummies. Right, great. Yeah, they were being subtle about it. They got me, they got like Jamie Oliver books. I've got everything. And, you know.

And loads of different family members. So they'd all got together. And so we're gonna have. Yeah, it was like an intervention. Yeah. So I started to learn how to cook at Christmas. And I did pretty good. I'm pretty good at making pancakes.

But I make them gluten-free with lactose-free milk, you know, they're dynamo-friendly. Yeah. I'm talking about myself in third person there. That's okay. You're making pancakes. Yeah, that's fine. Anyone would make pancakes in person?

I've even mastered the art of the pancake toss. Oh, you can do it. Yeah. Amazing. But you can make it hover in the air and rotate slowly. So that's a bit of a cheap dynamo. Yeah, but, you know. You'll never take it with your mind.

You'll never move it. But yeah, so I started learning how to cook myself. But my grandma, she was like, she was like a master chef. She was amazing. And the meal that I have to put as my main course has to be my grandma's special secret recipe of corned beef hash, right? Now, she knows my dietary requirements.

So obviously you can't have all of the things that are in normal corned beef hash, but she still manages to get all the amazing flavors out of everything and make it still taste as good, if not better than traditional corned beef hash. But to top it all off, I'm going to convert you, Ed. She sticks the whole thing in a giant Yorkshire pudding. Yes.

Ed, come on. You're not made of stone, mate. Sounds pretty good. Sounds delicious. I'd try that for sure. Yeah, giant Yorkshire pudding. That might be the dish that we'll convert. Corned beef hash in a giant Yorkshire pudding.

It's amazing. Wow. Corned beef hash is like potatoes as well. It's got potatoes in there. Now, I know some corned beef hash has beans and onions, but I can't have any of that sort of stuff. It's obviously, it's like minced kind of meat in there. It's like a stew, isn't it, essentially?

But then she definitely puts some greens in there, but I don't know how she manages to get all these flavors because she doesn't have a lot of the things that would give it the flavor. So she obviously, she adds her own little magic. There's something there, yeah. What a great grandma to find out your dietary requirements and change the, change all the stuff.

Because all you hear about older generations is that they're stuck in their ways and they like to do what they do traditionally. And she's like, what, you can't have any of these things? Cool, I'll just make a magic corned beef hash for you. You're whacking it all in a giant Yorkshire pudding. Yes, please. I'll live my try.

It's still, I've been all over the world and it's still my favorite meal. Like, I cannot beat going back to my grandmas and having a Sunday roast or a corned beef hash back there. Cause, yeah, she makes it better than anybody I know. How do you, I wanna try it, I wanna try it so bad. Can you have egg dynamo? I could have it mixed in with things,

like obviously when you make a pancake or you make an omelette. An omelette, I can have like, you know, but it does tend to like bind me up a little bit and it doesn't totally agree with me. So you wouldn't put an egg on the corned beef hash? No. No, that would just spoil it.

And also eggs and Yorkshire puddings. Oh yeah, that's a good point. See what I've done, my brain had already discounted the Yorkshire puddings. Yeah, you weren't even taking that into account. You're like, well, when dynamo and his grandma are looking, I'm scooping all that out of the Yorkshire puddings. Oh, Ed, Ed, Ed.

It sounds so delicious. Sorry, yes. I can't stop thinking about it. I know we've only just started talking about it, but like, I haven't heard, I know you two had a conversation then about something, but I wasn't listening to any of it. It was about egg.

All I was, okay, fair enough. But all I was thinking about was that dish and how much I wanna eat it. And I was thinking about putting like a lid on it, like a pie. But you know, yeah, well, I've actually, I've actually, in the past, she's made like these kind of fancy soups.

Now I can't actually have them because of what she'd put in them, cause she made these like these real like vegetable soups that my grandpa used to love. And she'd put it almost into like, it was like a loaf of bread, but she'd carved out the middle and made a lid of it. So she'd put the whole thing in a loaf of bread, essentially.

I'm sure there's a better technical term for it than that. Bread bowl. Yeah, bread bowl, yeah, yeah. She's done the whole bread bowl. So she's done that in the past. But yeah, I've never seen a Yorkshire pudding with a hat on. Does your grandma not have any plates? Because it seems like she's just putting

all the stuff in edible vegetables. She's got plates, but look, she's got a dishwasher. And my grandpa's passed away now. So like, you know, I think he used to do that. He used to do the dishes. She'd do the cooking. He'd do the things. So now everything's in edible bowls.

It's a good way to save on washing up. It really is. They grew up in what they had to go through World War II. And rations were quite tight. And I think she used her natural instincts to kind of be as productive as possible with what she had. She's always taught me that you've got to make the best of your situation no matter what struggles

or adversities you're going through. And because of that, I think it's helped me be a better person. Great. I would put like maybe a pastry top on the whole thing, or maybe another layer of Yorkshire pudding as the lid. Or maybe some mashed potato. That's what, I know there's only potato in the corned beef hash. See, I thought it'd be really cool, right?

To have like a Sunday roast sandwich where the sandwich is actually the Yorkshire pudding. And then you have like some Yorkshire pudding type. Is it, it's not dough, is it? It's like what? Butter. Butter, yeah. So like Yorkshire pudding butter as a top and bottom.

And then you have like the roast beef, maybe some roast chicken. I mean, you have the roast potatoes kind of mushed up in between there with a bit of a gravy drizzled over the top. And I think that's like, you know, that could be like a whole new thing. That'd be a great sandwich. Hardly that.

Now, I've seen somewhere, I can't remember where it was, what show it was and whereabouts in the country it was. But there is a place that does Yorkshire pudding wraps. What? So what they do is they bake the Yorkshire pudding batter just not in the normal shapes. So it's just a sheet of Yorkshire pudding. And then they put in like roast dinner stuff

and they think they do like a cook breakfast one as well. And roll it up. So you've got just like a wrap, a Yorkshire pudding wrap. I wanna know what it is. If anybody in the country knows where this place is, right, tweet me or Instagram me or whatever, all of us, hit us all up, DynamoMagician, you can find me. You know, I'm about, let us know

because I want to go to this restaurant. So 100% I'm there. Like this sounds like, like sorry, I know you guys are gonna dream up my dream meal, but I think Ed's already found it. Yeah, yeah. That's it, that's the one. Sounds amazing.

I'm definitely gonna go there. You can't stop me, Ed. I don't want to stop you. See, I think secretly he is a Yorkshire pudding slash batter lover because he's had this secret piece of information in his locker and he's not yet mentioned until today. Exactly, he's just saying he's not because he knows it will come up all the time.

I mean, he's talked about Yorkshire puddings more in the podcast and it just helps promote his brand. Weirdly, I prefer, I'd prefer it softer. So I don't mind the wrap thing. I quite like it when it's a bit softer and it's like got gravy on it. But that's what you've done to gravies that makes it soft. Yeah, but the top's all crispy.

We'll put the gravies on the top as well. No, no, that's soft and crispy combined. No, I don't like soft and crispy. Ebenezer. Jones calls me Ebenezer. Because he likes cheese and biscuits as a pudding. Yeah, no. Dynamo is so on my side of all this stuff, I'm so happy.

Hashtag team, James. So what are you putting on the side here? So on the side, what I like to do is have a nice small, a nice kind of bowl of oven baked, not fried, cause I can't have fried, oven baked thick chips. Yeah, very nice. Thick chips with, drizzled with browned HP sauce over them. And then you mix that with the gravy and a bit of vinegar.

And it creates an amazing flavour. Like it's amazing. When I say gravy, I mean like, you know the kind of stewy Combi Pash liquid. Yeah, yeah, yeah. It's a bit like gravy, you know. It acts the same way gravy acts when it's inside the orchestra pudding.

Yeah, you get the same effect. Yes, yeah, yeah. And brown sauce, so I think. I think HP goes on everything. Right, yeah. I love, I think it's my favourite, it's my favourite bottle of sauce. Yeah.

I'd say. Apart from not, not including hot sauces, but out of, you know, ketchup and brown sauce, which is the choice, it's brown sauce for me every time. Thank you. Yeah, really? Yeah. So when I was a kid, I tried brown sauce for the first time,

didn't like it, didn't have it for ages. And probably didn't try it again until, I'm gonna say probably my late 20s, early 30s, but now I like it, end of story. That is your story of every food. Yeah? You've matured. But he knows close his eyes,

doesn't like the story. Every time James talks about food, it's always that he didn't try until his 20s, because he tried it when he was a kid and didn't like it, but now he likes it again. That's the, it's always the end of the story. Well, it's true story. True story about the brown sauce, you know.

It's not like an early adopter who just, he takes him a while to find the ketchup. Yeah, yeah, yeah, yeah, takes him a good two decades. Yeah, he's gonna go away from it first and come back. So what don't you like right now? What don't I like for the minute? Oh, good question. I'm gonna make a prediction.

10 years time, you're gonna love it. It's a dynamite prediction. I don't like, what don't I like at the moment? Fennel, hate fennel. You will love fennel in 20 years. No, I will never. Never love it. I think you will morph into a fennel lover.

Like, 100%- You will never be a fennel lover? You mean- Like a fennel? No. Well, we're calling you fennel. No, no, 20 years. You will not call me fennel.

Everyone should, in fact, let's get James on board with fennel quicker. And the only way we're gonna do that is by calling him fennel. So if everyone on Twitter could- What? If everyone on Twitter could refer to James as fennel, that would be great.

Tweet him. What the hell? Tweet him saying, hello, Mr. Fennel. I hear you love fennel. Benito, do not put this in the podcast. The Ed and Fennel podcast. The Ed and Fennel podcast. Off menu, off menu.

With Ed and Fennel. No. Oh, yes. That sounds good. Daniel, please. Great Benito, I beg of you, don't call me fennel. He thinks the fennel does protest too much. No, I'm not the fennel.

Don't call me that. The fennel. Yeah, that's great. That's good. Oh, please. So mercy. Yeah, HP, anyway, I'm fully on board with Brantzos. Yeah, HP and fennel.

Yeah. No, you can never put HP on every fennel. You can have HP on everything. You can put it on everything. Everything. Now a question for you. Yes. Salad cream or mayonnaise?

Oh, well, I guess. I'm normally mayonnaise, but that's because salad cream isn't on offer as much. When there is salad cream on offer, because I hardly have it, I do want some salad cream. So if you're gonna give me a choice now, if I've got a salad cream or mayonnaise,

I'm gonna choose salad cream. Ed. But where am I putting it? Because I like salad cream in a cheese sandwich. In a cheese sandwich, okay. Cheese and salad cream, white bread sandwich. So if you're having a tuna sandwich, maybe, would you have tuna mayo or tuna and salad cream?

Tuna mayo every time. Oh, controversial. Mayo, and I eat mayo with chips. Yeah, mayo and chips, mayo and chips. Mayo and ketchup with chips combined. No, don't like ketchup. Oh, okay. Don't like ketchup.

That's another one of my controversial viewpoints. I'm a bit of an edge lord dynamite. I don't like Yorkshire puddings, and I don't like ketchup. At Lee Gardens in Kettering, which is a, or you can eat Chinese buffet place. Is that their Twitter handle? What?

At Lee Gardens. No, no, no, no. Maybe actually, but I don't know if they're on Twitter. But Lee Gardens, I absolutely love it. And one of the items on the buffet is fish. They're put in salad cream and then fry it. And it's like fried salad cream fish. That's awful, James.

I really like it. That is absolutely unacceptable. What are you talking about? It's like battered as well, I think. But like battered salad cream and fish. But they dip it in salad cream and then batter it and then fry it. Yes.

That is dreadful. Is this a sort of place that also like does buttered Mars bars? No, no, but like, I mean, hopefully, I mean, there's banana fritters for dessert and stuff like that. Oh, sure, yeah, yeah. And they'll do like, you know, that cubed jelly, you know, big cubes of jelly and Swiss rolls and stuff.

But like, yeah, I used to go there all the time for like birthdays and stuff to Lee Gardens and went there again recently. And yeah, that fish in the salad cream was so nice. No, it wasn't. It was really nice. I went back for seconds of it or you can eat buffet. I went back to get the fish.

That and the salt and pepper aubergine. That sounds better. Salt and pepper aubergine. That sounds better than salad cream fish. Salad cream fish is really good and Lee Gardens. Honestly, sounds like the worst drag queen of all time. Salad cream fish. Yes.

Performing nightly. Yeah. Lee Gardens. My fellow Kevin is going to back me up on this. Go to Lee Gardens, try the salad cream fish and then tweet us like, let us know how great it is. We used to go to a Chinese buffet in Durham called the Blue Elephant.

And it is to this day, the only restaurant I've ever been into that refused to serve tap water, which is illegal. You have to offer tap water, but they were just like, no, you can't have any tap water. You've got to buy a drink. Did you call the cops? Called the cops on them, mate. They have been shut down since then.

Yeah. They refused to sell it because it would make people sick from drinking it or just because they were trying. No, no, no. Just because they wanted to. They wanted more money, basically. Oh, right. Because they knew people would go in there and be like,

because it was like six quid for an all-you-can-eat buffet or something. So obviously, people even go in there and take the piss, aren't they? They need to earn that extra money. But I'd prefer, you know, whack an extra quid on the buffet price and lovely lots of tap water, thank you very much.

Yes, please. You get one of us or you can drink three refills. Yes. That's that. That's absolutely true. You can buy a drink and you get three refills, right? Love the three refills. Do you have a...

Oh, I guess. No fizzy drinks. No fizzy drinks. So you... Like, I can have, which you saw my show, so you've seen, you saw I had this. They do a decaf cook that is also like no sugar. No, like it's basically, it just kind of tastes like cook.

Yes. And it's kind of, it is fizzy, but I have to let it kind of go flat. You know, when you're like, when you leave it, like you open it and just leave it for a while. And actually I do a thing in my show, which you saw where I drink Coke, but it's flat, horrible Coke

that has none of the good stuff that we like to drink Coke. What, is that a specific type of Coke? Yeah, if you ever see it, it's in the gold cans. Ah, okay. Yeah, I know the one you've been. You don't see it everywhere. You kind of can get it like wholesale places. So that's the only kind of Coke I get to drink.

And yeah, I, for a treat, I can occasionally have maybe a little bit of lemonade, but it's the same as like the eating like chicken tikka. You know, I have to kind of know that I'm going to be at home all night because I don't know how it's going to react. There's like, you know, there's certain brands that I've had in the past

which I've been all right with. So, you know, I'm a very, very much a creature of habit. Once I try something, if it's all right with my tummy, then I pretty much eat the same thing. Every single day I probably have the same, the same mix of three different kind of meal options. And like, you know, like one day, I might have my dinner option for breakfast

just to change things up a little bit. Just to mix it up a bit, yeah. Yeah, dinner for breakfast. Yeah, so my diet is so kind of boring and repetitive, but I have to do whatever I can just to try and make it exciting because it's not like, you know, some people, you know, they eat for fuel and it's just, you know, they'll really stick with their diet.

But for me, I do enjoy the taste of food. You know, I am, I would be a foodie if I didn't have the, you know, colonosclerosis. And so I do try and, you know, just get as much flavour out of it as possible. Yeah, of course, yeah. Because hence why I seem to like condiments. Yeah, yeah, condiments are where it's at.

Yeah, absolutely. The opposite of Paul Rudd. Yes, we heard of this. Paul Rudd doesn't like condiments. That's what we learned. He wasn't on the podcast, but an inside source said, he does not like sauces. He doesn't like condiments or anything.

You're the opposite of Paul Rudd. Although it's quite weird because Paul Rudd, we're talking about the actor, right? Yes. Yeah, because my friend sent me a picture recently, a screenshot of Paul Rudd, where we do look very similar. Really? So although I'm the opposite of Paul Rudd.

Yes, you are like... In a couple of pictures, in a couple of the films, in the Ant-Man film, it was from Ant-Man, when he first gets out of jail and he's quite, you know, he's not super clean-sherving and stuff like that, there is definitely a resemblance. You could be the venom to Paul Rudd's Spider-Man. Yes.

Two sides of the same coin. Yeah, very... I mean, I don't know... And I know exactly now, I have exactly the answer to how I could defeat him. Yeah. With condiments. Yeah.

Yeah, because he wouldn't be able to handle it. This is Kryptonite, right? Yeah. He'd be slipping all over the place. Instead of webs, you shoot out with mustard and stuff. Yeah. Yeah, literally like ketchup mustard. Yeah.

Brown sauce, obviously, mainly brown sauce, should be firing at him. Yeah. Mayonnaise and sour cream, he doesn't know which is which when it's coming at him. Yeah. LAUGHTER We touched on drinks a little bit there.

Yes. So what is your dream drink for this meal? I mean, it's probably going to have to be ribena, the black currant flavor. Black currant ribena? Traditional, normal black currant ribena. Are you having this in a glass or are you having it in a carton? Do you want to spike the straw in there?

In a dirty glass. LAUGHTER In a dirty old glass. Locked eyes of me when he said that. Yeah, I saw that. It was a lovely moment. Right, in the eye, dirty glass, please. The old glass of ribena.

Now, how strong do you want it? Yeah, what measures have we taken? It has to be quite strong. I don't like it when it's weak. Yeah. I like a strong, you know, especially if you get the cordial ribena. Like, I actually, I think I really enjoy it,

how it comes in the cartons when it's premixed. Yeah. Which is very laser when you think about it, because you could buy a bottle, but it can last you, like, a month. If you're drinking maybe one glass every now and then. Or you could buy a carton, but last, like, one evening, and it's premixed. And all they've done really is add water.

Yeah, but they've got, they know the ratios. It's scientific. The ratios are perfect. I mean, you probably wouldn't be able to have it in the Chinese restaurant that you used to go to. No, absolutely not, no. They would serve you, no, they'd serve you a bottle of ribena. You couldn't just top it up. A bottle of ribena and meat.

You just have to go and eat a ribena, yeah. Lee Gardner, did you get it fried? Yeah. Fried ribena and beef. Dip it in ribena, throw it in the fryer, lovely stuff. Fried ribena. I also, you know, I think, but I do love ribena, but I, you know, I try and moderate it a little bit,

because, you know, it's, you know, you've got to think about your teeth and stuff like that. And ribena, you know, if you have it too much, it can make your teeth go purple, can't it? Is that true? Well, I don't think it makes it go purple, but it definitely makes it. Wow, that was a really, really bad lying there,

I know, it's a bad lying there. I thought you meant to be able to save people, Dynama, your conscience got the better of you immediately. Oh, I'm lying. No, but like, but it doesn't make your teeth go purple, but like, it's definitely, you know, you can definitely taste the sugar after a while. I don't think you need to,

I think you have to moderate on so much other stuff, Dynama. I think you should have as much ribena as you can. But you can get the, you can get the, like, the ribena without the sugar, but it just does not taste the same. The tooth kind? Yeah, the ribena tooth kind. The ribena tooth kind.

And for me, you know, like, I have to have the real stuff. Yeah. Yeah. You couldn't obviously, you know, go there. I could, I could inject insulin, but I don't want to waste it on a drink. I'd rather have a lovely. It's not a drink, it's ribena.

All right, so it's a lifestyle. Yeah, and you can tell that's true, because Dynama did not say it was a lie. I said, it's not a drink, it's ribena. At no point did he go, ah, I've got a bottle of shit. I've never been to one of your shows, Dynama, I'd like to change that soon, obviously I'd like to come and see you,

but after every trick, do you go, by the way, sorry, I was lying everyone. Yeah, yeah. I'm so sorry. I'm sorry guys. I didn't really walk down that building. Although I'm struggling to think about how you would fake that.

I was quite funny, the show that James came to recently, I think I did actually end the whole show by saying, well, you know, what you saw might have been true, or could have been lying to you. And I kind of left it open, but did loads of crazy things at the end, which makes you question everything you've just seen and your life.

Yeah, I came out questioning my life. And then you smiled and all your teeth were purple. I've had that. Yeah, yeah. Why's he got those purple teeth, what's happened? I do feel though, when I was younger, the reason the whole purple teeth thing came out is that when I was younger,

I used to, you know, I kind of used to love Rybina, and my nana used to tell me, you can't have it all the time, because you've got purple. Yeah, right, yeah, so that's the thing. So really what I'm saying is when nana's a liar, it's not me. Yeah, she's the liar.

Maybe it's Rybina, but she puts inside the corned beef hash. Maybe that's a secret recipe. That could be a secret recipe. And that's why she's like, don't have too much Rybina, because then you'll figure out my secret recipe. You'll be able to taste the corned beef hash and go. That's my purple teeth hash.

Yeah. Also, you bring up tooth kind, like that has, even though I've never had Rybina tooth kind, it's always made me angry. I just think it's one of the things we should have as the secret ingredient in a future episode.

And we'd kick the guest out of the same Rybina tooth kind, because it just seems like an abomination of a drink. I don't think, like, what's the point? Why, is it, but do you feel the same about Diet Coke? No, you know that I like Diet Coke. But isn't that, isn't it just the same thing just with a different branding?

Probably, yeah. Well, that's like Pepsi Max and Diet Coke. They're both diet drinks. Yeah, it's the same sort of thing, yeah. But it's like one of them's kind of marketed towards men. Yeah. And the opposite, yeah. Yeah, you know.

And Coke Zero as well is marketed towards men, apparently, as opposed to Diet Coke, which is marketed towards women. Absolutely ridiculous. Yeah. You see the slogans for both of them. In this day and age, in this current climate, can you believe it? Yeah.

It's still going on. Yeah. Well, who's tooth kind directed to? Yeah, that's children. That's parents. Yeah. To buy for their children. Yeah.

Yeah. I don't know. Well, this is flagging up. I mean, this is pretty stupid, because, like, tooth kind just really flags up that Rybina is not kind to tooth. Yeah, that's a very good point. I mean, that's a stupid name.

It's really stupid. Yeah. But it's honest. Yeah, sure. It's honest. Yeah, which is, as we've learned, you value that. Of course. You value immediate honesty.

You want to be able to... It's a really good point, James. You've convinced me. Because tooth kind, why are they still selling normal Rybina then? Thank you, Ed. If they're calling it tooth kind, they're saying, oh, it doesn't fuck your mouth up

like our other product. Yeah. And then tooth kind should be or the normal Rybina now. Very nice to be on the same page. Well, wasn't it because the tooth kind was aimed at parents for children, because as children mature with their baby teeth,

you know, but the normal Rybina is not so good. But as you get older, we've grown up teeth, but your teeth are better able to withstand the normal Rybina. Is that... I swear it was aimed at children. I think you've destroyed us with logic dynamite. Sounds about right, doesn't it?

Although I've never understood that. Don't worry about your baby teeth. It's just gonna fall out, right? Yeah, yeah. I mean, that is a very valid point. Yeah, he's gonna come up, he's sugar. He's sugar by the bowl full. He's just like, you know,

punch each other in the mouth all the time. Yeah. We come to the dessert. Now, I have a feeling this is where you're gonna throw out all the rules that you have to live by in your day-to-day life, because so far we've very much stuck to your diet and what is realistic. And you said there was gonna be a point

where we throw everything out the window. And I feel like, Ed, if you'd like to open a window, please. Okay. Everything's about to get thrown out. Oh, sorry, it's one of those hotel windows. I can only get it open a tiny bit. Okay, we'll put things out there one by one. We'll just slide it through the gap.

What would you like for your dessert, sir? Well, if I'm totally forgetting all of my limitations I have in this real world of food and stepping into your magical world where anything is possible, I would have not massive portions of each, but a mixture of Mississippi Mud Pie. All right, here we go.

Good stuff. Molten lava cake, you know, it's warm where it's got the chocolate inside and it's like gooey. With that thing that I can't have, dun dun dun, custard. Oh, yeah. Right?

Yeah. And I'd throw in one of those, it's like a banoffee chocolate cheesecake thing that I think I once got from like a Tesco's. Have you seen them? They do like you get two. Banoffee chocolate. Right.

They do them in packs of two. Okay. I think it's like, you see the Tesco's are like, it's one of these like, you know, home brand type desserts that they do, but it's like the bottom of the cheesecake is perfect. And it's made of chocolate biscuits as opposed to the usual.

Oh, please, yes, please. So the crumble a bit. And then it's got like this, the cheese on the top of the, because it's like, am I wrong, right? Is there any cheesecake that genuinely has cheese in it? Cream cheese, right? But is it?

Like, I don't know if that's my question because on this one, on this one, it's definitely not cheese because it's like a chocolatey, like gooey thing that's a bit like pate texture. Yeah, but I think it'd be cream cheese with loads of sugar in it. And chocolate and stuff.

I think so. I think it might be right. It might, it seems to have quite a lot of logic answers for a lot of the things that's going on. Well, that's, you know, straight up, I think it's cream cheese. That's what I think it is. I know it's a misleading name.

I think when I was a kid and someone offered me cheesecake, I was like, oh, I thought this would be like a Victoria sponge with a slice of cheddar in the middle, which does sound nice. Yeah, it's just like a big cheese sandwich. Yeah, I said that, it sounds like one. But yeah, like, I'll tell you what I do,

what I do like as well though, which is I like those iced fingers you get at Gregg's. Oh yeah? Like, you know, that's a dessert I can't eat, you know. You can't eat that one. I can't have an iced finger, because essentially it's bread, isn't it? And like some icing on top.

Yeah. But this is that you look, if you're going for your dream, dream. My dream one, I'm going out all out like, like chocolate full of lactose, like the full on like the full on creamy custody experience. Like, because I just can't normally, if I had that now, you know, like literally,

Tor would be over. Yeah, right. I would be able to, yeah, I would basically move into either my toilet or a hospital. You'd move into your toilet. Pretty much, yeah. Yeah, yeah. Set up home there.

Sleeping in the bathroom. Also normally, we only allow people one dessert. But, Oh yeah, you're right. But that's why I've stuck to the rules. So all the way through, you've been like, no, this is what I can realistically eat. You've earned this.

You've easily earned this dessert. A whole platter for dining. You've earned to have the whole platter, I think. And when I say platter bar, it's, you know, like you go to the sun place where they do smaller versions of each dessert on the menu. Yeah, yeah, yeah. But I'm not being greedy.

No, no. These are like bite-sized versions of each. Such a thing doesn't exist in this restaurant anyway. There's no such thing as greed here. You can't be greedy. There's no shaming. There's no, you eat whatever you want. Yeah. It fills you up.

But I can see, I know what you mean. You've got a little sort of, like a long square plate with three little desserts on. Yes. Yeah. It sounds very nice. So one's fantastic. And the custard's like chocolate custard as well.

It's not like the normal, the normal yellowy custard. I don't know what that flavor would be considered. Custard vanilla, I guess, sometimes. Yeah, vanilla. It's like a chocolate custard. Yeah. You want chocolate custard, that's very easy. Yeah.

Okay, absolutely. We can get that for you. So you've got chocolate custard, and you've got the different puddings on a little board. Well, I'll read your order back to you, Dynamo, and see how you feel about it. Here we go. You would like some still water.

Then you would like some plain white Warbiton's bread, slightly toasted. Then starter, you would like the meat fruit from Heston Blue Mattel's dinner. You're main, grandma's corned beef hash in a giant Yorkshire pudding. I still have to take a moment. Yeah.

How much I want that. Side dish, oven baked thick chips in HP sauce and gravy. Drink a black currant ribena. And for dessert, you would like a platter of Mississippi mud pie, molten lava cake, banoffee cheesecake from Tesco,

and all covered in some chocolate custard. Yes. That sounds like a very nice meal. It's a really good menu. It's a really good menu. I really like the kind of sticking to what you can realistically have all the way through so that the dessert is one big blow out.

Yeah. And you get to just... It's the only way to go out, isn't it? You've absolutely earned it. You've absolutely earned it by the end. Well, thank you, Dynamo. Thank you so much, Dynamo. Thank you, guys.

We haven't once tried to get you to do a magic trick. I think we deserve a badge for that, some sort of award. LAUGHTER But, yeah, thank you so much for coming. Thanks for having me, Ed. Thanks for having me, Fennel. Oh, yes! Yes! I've got you!

What a great menu from Dynamo. Delicious. Genuinely interesting as well. Yep, I learned a lot during that episode. I learned a lot about Crohn's and a lot about magic. Yep, and also, obviously, my ideal menu is a big blowout right at the end, just loads of dessert. What I enjoyed about it was that he was sensible about it

and he actually told us what he can actually have. But it was still delicious. It was still delicious. That, honest to God, I want to try that Corby fashion, a big Yorkshire pudding, so much. Also, Dynamo, please tweet some photos about it. Put it on Instagram. Yes, please. I want to see what it looks like.

I mean, you can follow Dynamo on Twitter and Instagram, can't you? At DynamoMagician on Twitter and Instagram, and his website is dynamomagician.com. My favourite moment at the podcast, James, that we've just remembered, was when you were really thinking about the corned beef hash, and that's really illustrated if you listen back to it. And Dynamo was talking about his grandma in really, sort of, quite emotional and lovely terms where he's saying,

and she changed the menu for me, and she just showed me that whatever gets in your way, that's fine, and you've just got to roll with it. And that's really inspired me to live the life the way I do. And then you went, I was thinking I put a pastry lid on it. That's what I was thinking about. I've got to help him. I'm going to stop thinking about it. James, you're on tour and stuff, aren't you? Yeah, I'm doing stuff, you know, there's loads of stuff online

you can catch up with as well. I've got a show called Repertoire Netflix. I've got a series called Sweet Home Ketoringa on YouTube, an album called Luna Dot Raids the Bee Pigeon on Bandcamp, and a book, James Acaster's Classic Scrape. So much stuff. If you just go on my website, edgamble.co.uk, you can probably see I'm up to some things.

I'm on tour, come and see me on that. That's mainly, I keep it pretty pure. Not bothered. Blizzard. Bothering all this book stuff. Yeah, well, that's fair enough. Yeah. Dynamo also did a trick for us, and I think we have some footage of it, so I think we're going to put that online.

Amazing trick. Blue are little minds, and it's related to eating as well. Yes, it is related to eating. A thematic trick. It was almost his little aperitif. Yes, please, Dynamo. Make sure you review and subscribe to the podcast. Wherever you listen to your podcasts, give it, sling it five stars, mate.

Please. And come back next week and listen to another Off Menu podcast. Goodbye. Bye. Hello, it's me, Amy Gledhill. 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. Ian Smith. Ian Smith. Ian Smith. Ian Smith. Ian Smith.

Ian Smith. Ian Smith. Ian Smith. And I am joined by... Me, Ian Smith. Ian Smith. I would probably go bread. I'm not going to...

I'm not going to spoil it 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 new 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. But it's all kicking off. 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 GLaDOS 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.