Off Menu with Ed Gamble and James Acaster - Ep 89: Anne-Marie

Episode Date: February 3, 2021

Chart-topping sensation Anne-Marie talks very intimately in the dream restaurant this week. Hopefully there are no strangers nearby.Anne-Marie’s joint new track with KSI and Digital Farm Animals called ‘Don’t Play’ is out now. Anne-Marie is a judge on ‘The Voice’ on ITV, Saturdays at 8.30pm.Follow Anne-Marie on Instagram and Twitter @AnneMarieRecorded and edited by Ben Williams for Plosive Productions.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

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

which are exclusively available from Waterstones. But go and pre-order your copy of Glutton, the multi-course life of a very greedy boy, now. Please? How do you like your podcasts? Scrambled? Fried? Poached? Or Off Menu? It's the Off Menu podcast with Ed Gamble and James Acaster. Hello, James. Hello, Ed. How are you doing, buddy? Oh, much better after that lovely intro. It was very good. You're playing around with the theme of eggs, because you've always got to think, haven't you? You've got to think for a different intro. And for this one, I think you were like, oh, what food

intro can I do? And then you looked at the screen here, whereas me, you and Vinito, and we all have our different names. And you always just put, as your name, egg, don't you? You always put that. And it says egg in the bottom left-hand corner of your screen there. And you just looked at that and you went, that's what I'm riffing on. That's what I think happened. Am I right? Turns out I will now riff on the one word that I can see in front of me, egg. That's how blunted my comic sense has become over the course of this global pandemic, which was still in. If you're listening to this in the future and we're out of it, thank the Lord. But that's why this episode is recorded on Zoom, of course, James. Yes, a lovely Zoom

episode. And we're going to ask a guest over Zoom, their favorite ever starter main course, dessert, side dish and drink. And this week's guest is Ann Marie. Ann Marie, brilliant musician. She's got a new single out, James, with KSI and digital farm animals called Don't Play. Oh, very exciting, very exciting. I love a new single. And she's also a judge. She's also a judge. I forgot the word for judge there on James. Could you change your name to judge? So I remember it. Yes, I will. So I'll change it on the screen here. So you can riff on it. She's a judge on The Voice, of course, the show where they sit in chairs and spin spin round if they like it. Here's a thing, Ed, that maybe I haven't told you

about me or maybe I have and I've forgotten. You're on the series of The Voice. That's right. No, I like to watch The Voice blind auditions on YouTube. It makes me emotional. James, you have told me that before, because I know all of those things about you, because you're a very sensitive little boy. Yes. And you do all of those things. And then it worries you that you do them. So you feel like you need to tell other people that you do them so they can go, don't worry, man, you're not crazy. I'm not too worried. Yeah, you should be. You're fucking weirdo. Oh, man. Oh, no. Maybe I'll get a chance to pitch my new food-based twist on The Voice to Anne-Marie called The Smell, where the

judges are in their normal positions and then someone brings out a hot dish of food they've just cooked. And if the judges like the smell, they spin round and they can see what the food is. Ed, that sounds like a great idea. Thank you very much. I would love that show. Unfortunately, if Anne-Marie says a secret ingredient, which we will now say, she will be removed from the restaurant, James, and the secret ingredient this week is... Ribena tooth kind. It's ribena tooth kind. Apparently, according to the great Bonito, Dynamo brought it up in his episode, and we said we should put that on the list and now it's on the list. So this is actually a dynamo secret ingredient. So... I don't like ribena full stop.

Nah. Not really into it. Don't care for it. But ribena tooth kind especially can get out of town. Yes. So if Anne-Marie says ribena tooth, kind of can't think why she would. We will kick her out of the restaurant. Sorry. Sorry, Anne-Marie, but she's arriving now. So we better go and prepare the restaurant. Here is the off-menu menu of Anne-Marie. Welcome, Anne. Are you saying bye to Bonito, James? You've never done that before. Well, I just think it's rude. We always just let him slither off into the night before a podcast record, and I thought I'd say goodbye to him. Well, I was welcoming our guests, but I know that this is going to have to be in the beginning of the podcast now because this is the worst

start we've ever had. I just thought you might, I mean, maybe, you know, not blame me for that. And why didn't you say goodbye to Bonito as well before we started the podcast? I just think this is supposed to be a dream restaurant. Imagine if you went to a restaurant and the waiter at the door stopped saying welcome to you so you could say goodbye to the chef who was sort of slinking back into the kitchen. Yeah, then fair enough. And I'd say goodbye to the chef also. I'd feel, what a nice restaurant. Everyone's nice to each other. One big happy family. But what I wouldn't like if I was a guest is if I arrived and there were two people greeting me at the door, and one of them started saying hello, and everyone said,

I'll see you later, chef. And everyone was like, what are you saying goodbye to the chef for? Then I'd be like, what the hell? This is not good. Let's stop bickering because now we do have to welcome our guests. Welcome, Anne-Marie, to the dream restaurant. Hello. Welcome, Anne-Marie, to the dream restaurant. We've been expecting you for some time. Now, obviously, we're in the midst of a global pandemic, so none of us are eating out very much. But in normal times, are you eating out a lot? Do you go to a lot of restaurants? Yeah. I've tried to cook more this time because eating out means you have to be around strangers. Uh-huh. You scared? So I stay home. Yeah, strangers are a bit weird.

What are the things that scare you the most about strangers? They say stuff that you're not prepared for. Like, you know, when you're with your friends, you kind of know what they're like. So you know what's, you kind of can work out what will come out of their mouth. But with strangers, it's a bit scary with that. And their eyeballs are quite scary. Uh-huh. How would you describe strangers' eyeballs? Quite rounded and starey. But surely when you, so your friends, the first time you met them, they were strangers, right? So did their eyeballs then change? Yeah, they became a bit smaller. Yeah. Not in size, but in width or height.

Yeah. Yeah. Yeah, less intense. That got easier. And they started asking you questions that you were ready for. And that you were... Yeah. I'm interested in this eyes thing. Do you think it's because you're famous? So people are like, oh my God, it's Anne-Marie and their eyes go all wide. Or do you think it's like a scientific thing? Yeah, before you were famous, did you notice that strangers had big round eyes? To be honest, yeah, I've always been very hyper aware of every single thing. And nowadays, if I were to go out, I do wear a big hat and glasses and a mask and a coat. And then my friends say, that makes you more, people want to look at you more. Yeah. So I don't know what to do.

I've got pink hair as well. How big is this hat? It's a very big hat. Shall I get it? I'm going to get my hat. Go and get the hat. Oh, we're being the most terrifying cushion I've ever seen in my life. Yeah. I did not know that Anne-Marie was sitting in front of her sofa, so we didn't see this cushion, as she's just moved. And the cushion has a human face printed onto it that looks like kind of how... Actually, kind of the opposite of how you've described strangers. Because it's like, no eyes whatsoever this cushion. Oh, no. Okay. Now you've moved it. It's a baby. It's a photo of a real cat. It's a baby. All right, these are my hats. Okay, here's the hats.

Big, fluffy, black hat. Big, fluffy, green hat. The same one in green. The same one in pink leopards. Big, fluffy leopard print pink hat. Yeah. I would say in ascending order of conspicuousness, there's no way you'd wear that pink leopard one out and go, oh, I'm trying to stop people looking at me. Especially as you're covering pink hair with a pink hat with leopard spots on it. You've upped your game there, if anything. That's my nephew. It's a nephew on the c... Oh, yeah. We probably should have asked. It was the way the cushion was arranged when you got up that made your nephew look like an inhuman monster. But now I'm seeing him. He's actually very sweet.

Very cute. Here's a question for you. Were you so enamoured with your nephew that you got your nephew's face printed onto a cushion, or was that given to you and you had no choice? That was a gift from my sister. So his mum. Yes. Did she give those to everyone? I think maybe. She's a new mum. She hasn't got time to think about presents, so she's just got everyone a cushion with his face on it. How do you feel about it? I feel fine, yeah. I like it, but I do forget about it, and then I do zooms, and it scares the shit out of people, so... We always start here with still or sparkling water, Annemarie, as every meal starts.

I go still, because sparkling tastes very sour. Oh, have we had that reason before? I don't think we've ever had the sour reason before. I was expecting a bubble to reason. I thought you were going to say it's a strange water when you see it. The bubbles are very wide, and they stare at you, and they get smaller as you get to know them. That's true, though. It does. No, it's just the taste of it. It's very sour. Don't you think? Do you like any sour flavours? No. Sweet all the way. Sweet, yeah. I mean, I've never heard anyone say that sparkling water tastes sour. Do you not think it does? No.

What do you think about it now? If you think about tasting it now? Does it taste sour? It tastes fizzy. That's not a flavour. No, that's true. It's not a flavour at all. Absolutely. That's why I get thrown out of all those professional champagne tastings. Bringing fizzy through. I'm getting a lot of fizzy on the palate. I can't imagine it tasting sour, to be honest, but I'm imagining it now, and I can imagine it tasting sour, but I do have to replace the actual taste of it with the sour. I just have to imagine it wrong. Yes.

Right, so that's not right, then. No, I'm not doing that's right. What you got in all those multi-coloured drawers behind you? Oh, loads of different things, really. I bought them because I started drawing art, and I wanted to put my different colour pens in there, and then it became, my flat was too small, and I just used them now to put rubbish in. Not actual rubbish, but bits and bobs. So, the top has got all-nail stuff, but the red one has face masks, like actual face masks, not like those ones, like actual relaxing ones.

Yeah, relaxing ones, not pandemic ones, yet. Those three are pretty much pens, and then I've got some COVID rapid tests in that one. Lovely. And then it's a make-up, I think. Everything you need, really. Now, if you have to move in a hurry, you can just take that and know you'll probably be all right. Yeah. What art were you drawing? Well, at the beginning of the lockdown, when it all started, I started writing down quotes that made me feel better, because not that that's art, really.

I realised that I get so influenced by words that I see, so I started drawing quotes, writing quotes. And then it became a thing, and then on the Zoom calls that I was doing with all my friends, where we were doing quizzes and bingo and all of that stuff, the prize became my artwork, and then I had to do it, and it was quite stressful. But then it became a thing, and now I do it all the time, so I draw it all the time. I would very much like to see some of your quotes that you've drawn. I can show you. Alone with the baby again.

The baby's in a better position now. Yeah. Nobody asked for your opinion. Now, that is not the kind of quote that I was imagining. Yeah, Anne-Marie, I was not expecting that. I was expecting some sort of uplifting feel-good quote, maybe, because everyone's struggling a bit, but you've gone with nobody asked for your opinion with a lovely drawing of a daisy in there, is that right? Yeah.

That's taken me by surprise. I like it a lot more than what I was expecting it to be. Thank you. Yeah. I thought it would be shoot for the moon. Even if you miss, you'll end up among the stars or something, as it says. Oh, no. Nobody asked for your opinion. Shut your face.

No, I'm into that. I'd totally hang one of those. Maybe just, could I commission a fuck off your eyes are too wide? What? Yes. I'm trying to think what I would like. I mean, I guess I'd like something that's very anti-cheese-bored or something on my quote. James doesn't like cheese. You don't like cheese at all?

I like cheese, but I don't like it in place of a dessert. I think that's insane. Yeah, that is weird. It's like drinking a glass of sour water at the start of a meal. It doesn't make sense. Exactly. This is what James does. He dips his toe in early doors, like in the water course,

just to check to see if the guest is going to pick cheeseboard for dessert. And now he can relax, you see. Now he's completely relaxed. Now he knows that you're not going to do that. Yeah, I'm not going to do that. Maybe we start with dessert. No, we're not doing that. I know you've always wanted to do that.

We're going to stick to it. This world is topsy-turvy enough. We'll still do all the courses, but we can just start with dessert now and work our way backwards. We can't. James, the world is a mess. We need to stick to some things. Starting with the starter.

Ed, nobody asked for your opinion. Well, fuck off, you guys are too wide. What? Pop it up with some bread. Pop it up with some bread. Annemarie. Pop it up with some bread. Just figured out what you've said.

Okay, where? In a meal? Sure. Bread. I love the amount of time you took to work out the context. You're like, well, if it's in a meal, I'm going to have bread. What were the other contexts that popped up in your mind there, Annemarie, where you might have picked poppy-dums?

In a swimming pool? I think I would have poppy-dums in a meal, but bread just generally, because I could eat a loaf of bread a day. Oh, yeah? I've had this. Basically, I got told that bread gives you cellulite, right? And it really made me sad.

So I had to pull back on the bread, and then I had a meeting with a personal trainer the other day, and I was like, does bread give you cellulite? And she was like, no. So now I eat loads of bread. I don't know many personal trainers that would give the green light on that. I'm not sure the personal trainer gave the green light on eat loads of bread. I think the personal trainer just said,

bread doesn't give you cellulite, and you've now taken that as gospel, and you're running with it. Fair enough. Yeah. What sort of bread are we talking? If you have it in this dream meal, what's your dream bread? Like a bagel, a really soft, chewy bagel that you get on Brick Lane. Now, James, I don't know if I'm speaking out of place here.

I'm not sure we've had a bagel as the bread choice ever. We've not had a bagel as the bread choice yet. Yes, that's brilliant. A bagel is a wonderful choice, specifically from Brick Lane. Which one on Brick Lane, though? Because there's two warring shops on Brick Lane, aren't there? I know, I know. I don't know the name, but it's the one on the right.

It depends on what you're facing, surely. If you're looking at them, the one on the right. Yeah, always going with the one on the right. But then when you come out of one, the other one's down on the right. I also remember the bagel shops on Brick Lane, like I remember Anton Deck. They're always in the same position. Are you having anything on the bagel or just the bagel? You're going to tear it apart and pick it up.

The bagel is topped with Philadelphia. No butter, just Philadelphia. That's my dream meal. No, it's actually just that. Is this the end of this? Just a Philadelphia bagel. Well, this is the quickest episode we've ever had. Someone's ended their dream meal at a Philadelphia bagel in the bread choice.

Now, I don't want to jump ahead here because I might be about to get this wrong. But before we start into this episode, we were chatting to your PR who said that you would choose the Philadelphia sandwich. Now, is this the Philadelphia sandwich? Or is the Philadelphia sandwich something else like a cheesesteak sandwich? Because I'm now thinking, is the Philadelphia sandwich a sandwich from Philadelphia? They have famous sandwiches. PR said Philadelphia sandwich.

Did you think it was a sandwich from Philadelphia? Because I immediately assumed it was a cream cheese sandwich. Yeah, I thought it would be like a Philly cheesesteak sandwich or something. No, no, just actual cream cheese and bread. Already, before we've even got to the main meal, you have proved that your PR knows you're better than anyone. The opposite of a stranger. Yes.

How much, I mean, I've never met anyone so enamored with Philadelphia before. I mean, look, it's fine, it's there. How much cream cheese are you eating? In two bagels, I could eat the whole tub. Yeah. But I grew up on Philadelphia sandwiches. My mom and dad actually went to the doctors because they were worried that that was the only thing I was eating.

I have cheese sandwich at lunchtime, come home, have two cheese sandwiches for dinner. I wouldn't eat any vegetables, no fruit, just cheese sandwiches. And they went to the doctor and he was like, well, is she growing okay? Is she healthy? And they were like, yeah. And he went, well, don't worry about it then. That doctor sounds very similar to your personal trainer. Is he just the same person that you've hired to make you feel good

about the choices you want to make? Yeah, yeah. Also, it sounds like, you know, it's probably all day long dealing with people with actual illnesses and diseases and stuff like that. And then a pair of parents come in and go, she's eating Philadelphia cheese sandwiches all the time. It's like, get out of my office. You can't convince your own child to eat something other than cheese sandwiches.

That is not my problem. When did you move on to other foods? Because you're obviously not eating three Philadelphia sandwiches a day now. So when do you remember the moment in your life where you thought, oh, you know what, I'm going to try something different? It's happened gradually, actually. Like I tried a tomato about five years ago. And I just started eating onions.

They're a bit weird still, but I think I like them. It's happened over time. Then about three years ago, I watched What the Health. Yeah. And I stopped eating meat. But the problem was I didn't eat vegetables either. So then after that, I had to force myself to eat vegetables. And now I like them.

What's your favorite vegetable? Aubergine, but closely followed by the courgette and butternut squash. Nice. You got all the colors. I mean, I love the three of those as well. But I'd also say I was very surprised to hear those as you talk three, because like someone who's never had vegetables before didn't like them. And then you've got quite an acquired taste as your top.

Well, this is your top two. The courgettes and aubergines are some people who love vegetables, who steer clear of those, don't like them, think they're slimy, whatever. But you've like gone all in. Yeah. Yeah. It's like someone who's never heard music before starting with jazz. Yeah.

Yeah. I mean, I only ate broccoli before. I feel like broccoli and peas and all that are so boring and overused that I just wanted to have other stuff as my main thing, you know? So we're going for a Philadelphia bagel sandwich as your poppidoms or bread choice. Yeah. It's a good, heavy start to the meal as well. It is heavy.

You are lining your stomach for the rest of the meal. And I respect that. I kind of like really stuck on the fact that you were so obsessed with Philadelphia cheese sandwiches because like, I think I had cream cheese for a long time. I'm probably like you with vegetables, actually, when it comes to cream cheese. Like it was a long time until I had cream cheese. No one's given me cream cheese as a kid. In fact, it feels mad to me to imagine that that even popped up in your life as a child.

Someone was like, do you want some Philadelphia? I know. I don't know where it come from. I also, I feel like my whole life, I've had this eating thing because I have a phobia of vomit. I have a phobia of being sick, right? So I've never wanted to try anything. And I think that's why the vegetarian life works for me as well, because I feel like I won't get ill.

My girlfriend is the same as you, Anne-Marie. She's also afraid of vomit. I believe it's immatophobia, isn't it? I think is the name for it. Which is, I find it very interesting that you like cream cheese, because weirdly, her immatophobia is also tied to a fear of things like yogurt and cream cheese, because of the texture of it. Wow.

And I've just realized, as I've said that, I'm worried I've just put you off cream cheese, and I don't want to do that. No, you can't put me off. No. Yeah, I've like, when I was about 11 or 10, I went to Blackpool with my family for a karate competition. That's the puke capital of the UK. What were you thinking?

Well, the day before the competition, we went on the fairground, and we were on the waltzer, which is the spinny, roundy one. And a girl, not me, I was fine. A girl in my cup was like coughing, and I was like, don't worry, she's just coughing, she's just coughing. And then she put her hand over her mouth, and I was like, what is going on? And then I just saw something come out the side of her mouth. And I was, I stood up and I was like, stop the ride.

Please stop the ride. She's going to be sick. And the guy was obviously like, we don't care. People are sick all the time. And my brain, this is how mad it is. My brain saw the ride stop. So my brain told me that it had stopped, right? And I stepped off it.

And it was still going full pelt. And I just like, yeah, come off of it. But I was fine. I just walked off. Oh, God. And my dad, mom and dad were just like, watching this whole thing happen. Did you use your karate skills when you jumped off? Was that what that was?

Master. Yeah. See, it was like land perfectly. Did some karate moves, get off of the waltzers. So yeah, I'm so terrified of it that I think that that's like, subconsciously made me not experiment with food. Yeah. Until the past like three years.

So that's why. I get that meat thing as well. So there's less chance of making a mistake and eating something that's, that's old or something that's got some problems with it. Yeah, I totally, I totally get that. Smart. I mean, it's not going to stop me. I love, I love vomit.

Ed does love it. Second dinner he calls it. Yeah. We come to your starter. Yeah. The proper meal starts now, although you've already had your favorite thing. So it seems a shame. Yeah, it's all downhill from here.

I know. I think I would go for some sort of quinoa, butternut squash salad with French dressing and some sort of healthy stuff. I can't remember the word for it. Is this really what you'd go for, Anne-Marie? Because even the way you said healthy stuff there made me feel like you don't want this at all. No, because I've become obsessed whenever I do something,

which is why I have like 18 plants in my living room. Yes. Because I'm obsessed now and I started drawing and now I'm surrounded by my drawing. And now I'm like, I can only eat healthy things because why would I do it? So I'm, I actually am obsessed with quinoa and butternut squash so much that I bought five butternut squashes and five packs of quinoa and I'm going to make my lunch for the rest of the week. You're doing meal prep.

That is so impressive in a pandemic as well. People are not using this time to look after themselves and you're meal prepping butternut squash and quinoa. Like you've got a bodybuilding competition coming up. It's amazing. So I actually love, I love quinoa so much. I probably would throw in some jackfruit somewhere like maybe some jackfruit wings with barbecue sauce.

That could go with it. That's all going in the starter. With the quinoa and butternut squash salad is going to chuck some wings on top of it. What is it? So I don't think anyone has chosen quinoa so far. Maybe they have, but what, what is it that you love about quinoa so much? Because a lot of people might be listening to this going, how, how can someone have quinoa as one of their choices?

I just, I love it. It's like rice but less ricey. If anyone from the quinoa marketing board is listening, we've just found your new slogan. I think James has found what he wants painted as well. If you could paint quinoa like rice but less ricey. Oh, I would love that as a quote. I would put that on my wall. And also it fascinated me.

This is disgusting. But the first time I ate quinoa and I went to the toilet, it was still fully quinoa. Oh my God. And that made you think, I'm going to prep this for the week. It just fascinated me. It's the first thing I'd seen that hadn't. No, no, no, I don't think that. I can't see that happening.

It just comes out the same as it goes in. I've never known anyone. It does. It does. Are you chewing? Are you just swallowing things like a bit Python? You can't believe that there's a whole butternut squash in there as well. I mean what, you looked back in the bowl and it was just like someone had emptied

a bowl of quinoa in there. That's all it looked like. No, I'd eaten other things that day, obviously, so it was still normal. And then there was just quinoa there as well. I've never told anyone this. No. I think what I'm interested in is that leap then from you seeing that the first time and then going, God, I think I like quinoa even more now.

Yeah. I know. Oh, this is great. Well, weird. You're like, great, I'm going to have some more quinoa. Does it, does it, does it appeal to you? Because do you think, oh, this means that if I'm ever sick from quinoa, it will just come out the same and it won't make me feel,

it won't look like a horrible big pile of sick or just look like a lovely bowl of quinoa when it comes out of my mouth? Well, get this. I, I went to a hypnotherapist about my phobia and I said to her, because when I feel sick, I, I have to do this thing where I'm like, please go down and come out the other end. Like please, I'd rather poo myself in public than be sick anywhere. And so I, another quote for you.

I'd push it down like this in my brain. I'd make myself do that instead of throw up. And I went to the hypnotherapist and I was like, is that actually real? Can I actually do that? Is that possible for me to bit my brain, be that powerful to push it down instead of come out? And she was like, yeah. Yeah.

I'd call that a waste of Jedi powers is what I'd call that. Yeah. So let's say you're on the, you're on the voice. You're sitting in the chair. Would you rather burn them on your face in the audience in that chair? You would rather shit yourself in front of all of them. Than puke. I, yes.

You would rather do that. You think that they would go home with more respect for you. Definitely not. But I would be happier. Imagine if Tom Jones was sick though, just as he pressed a button to spin the chair around, it'd be like the waltzes all over again. Oh my God.

He's actually like the waltzes. I can't even think about it. If Tom Jones was sick, would you respect him a little bit less? Yeah. No. I, I would just, I would be out of the building. Like when it's on TV, like say if like casualty is on or something and someone's sick, I run out of my house.

But that's ridiculous. What if Tom Jones pressed the button to spin round and then it malfunctioned and then it just kept on spinning round and round and round. Tom Jones was there screaming and being like, no, help me. And then he starts being sick while it's spinning. He's a lot like the guy on the waltzes with his hand on his mouth and he's looking at you every time. Every time it comes round, he's looking at you a big stranger eyes.

His eyes are getting bigger and bigger and bigger. He's after your help. Oh my God. He's reaching out to you. Help me for me. I think I've found something that is unusual. Sometimes I have nightmares. They're quite regular.

Someone comes up to me and says, where's the toilet? I need to be sick. And I say, it's over there. And then I run away and they think I'm showing them to the toilet. So then they're running after me. What are you going for for the main course? Bear in mind you've had a bagel and a big bowl of quinoa so far. The main course is another weird vegetable that people may not like is,

um, I forgot it. This is great. Guess the weird vegetable. Now, don't tell us the name of it. Just try and describe it to us. Try and describe it to us if we can guess it. It's green and long. Okay.

So it's either, I mean, you said you said courgette earlier. You've already said you love a courgette. Yes, not a courgette. Cucumber. Not a cucumber. A cucumber does not a main course make. Green, um, a green bean? No.

A marrow. What's that? A marrow is like a massive courgette. You'd love it. I can't think of any other green and long vegetables. Asparagus. No, but I do love asparagus. Yeah, I love asparagus.

It's a little bit smaller than asparagus. Mange two? No, not that small. Yeah, red beans. Not that small. Smaller than asparagus, but bigger than a mange two. What am I? I'm green.

I'm long. Smaller than an asparagus I am. It's, um, it's, like, not very popular, I don't think. Like, not used a lot. Okra. Yes! Yes! Okra.

I got it. It's okra. Oh, lovely. Great choice as well. Okra. Absolutely. I tell you what gave it away was saying it's not very popular. Some people don't like it because you're right.

Because people don't like it because they think it's slimy. But how you're having your okra? How are you preparing it? I'm having okra in the fattest curry ever. I'm just going to put okra in there. I'm going to put the white version of broccoli, cauliflower in there. Sorry, I can't remember the name.

Play that game with yourself for a second. The white version of broccoli. Yeah, red peppers, yellow peppers. Just every vegetable, really. But okra's the main one. Chickpeas. I don't really like lentils. They're not going in.

But yeah, mainly okra curry. Is there a place that you go to for okra curry that you want it to be from? Or do you cook your own okra curry? I'll cook my own. But people do do good okra curries. But it's very rare. You rarely get an okra option on a menu when you're eating out. So it's more of a home thing.

You love it as well, right James? Yeah, I love it. Really love it. And I have had it cooked loads of different ways. And every time it's delicious. And my favorite way probably is at Jim Khanna, where they just do the crispy okra, where it's just like really crispy slices of it.

And you can just eat that. But it's very difficult to stop eating that. Especially when you get a bowl for the table and you're like, oh, I've got to be considerate. I've got to share this with everybody. But I just want to put it away. I don't want anyone else to get anywhere near this. I feel that about padron peppers.

I should have put that in my starters. Because they are one of my favorite things ever. And they're a dish that people share. And it really annoys me. And it's hard to stop eating them. You're just like that. Yeah. But here's the one good thing that's going to come out of this pandemic.

Is I think it's the death of sharing. I think people are going to have to be way more careful now. So we might finally get back into restaurants at some point this year. But I think there's going to be a new culture of order your own and stick to your own. And I love it. Yeah. I like that. Sorry.

You can't have any of my padron peppers. Do you not remember the pandemic? No. Hold on a second. Go on. Now we're in this situation where Anne Marie said padron peppers, which is what I'd say. And you said padron peppers.

You said padron. Yeah. Oh, yeah. Now what is going on? I think I occasionally say padron. I occasionally say padron. But I've never heard anyone say padron. Oh, well, maybe I'm just marching to the beat of my own drum.

What can I say? Padron. Padron. Padron. I'm thinking of it in Spanish. Padron, padron, padron. Padron. I'm happy with padron.

Padron. Padron. It's like when people say, for example, I say Primark, my mum says Primark. Right. Yeah, but your mum's just completely wrong in that scenario, right? Yeah. Maybe. But it's like we all said Ikea.

We all said Ikea before the advert came on and said Ikea. Ikea. And we were all like, what? So maybe my mum is right. It's Primark. That's how I talk about the world before Mark Owen. Yeah, before take that came hit the scene. How spicy is the curry, Anne Marie?

Oh, this is where I lose respect. I, if I didn't already by talking about the poo and quinoa, I have it plain. Plain? Like no spice at all. And the reason why I said plain is because that Nando's have that chart, don't they? Yeah. And I choose plain on that.

Wow. Wow. Which plain option do you go for? The mango or the lime? No, there is a plain as in no mango. Oh, there's plain. Yeah. Oh, even below that.

Yeah, like just chicken. Oh, my God. Because the plain, because the mango and lime, I think it is, is it? Or the, and the lemon and herb both have a little bit of chili in them. Yeah. They're mild. They're too much. So you get the, basically like the Nandino one, right?

For the kids. Yeah. Yeah. Anne Marie, do you mind if I just have a little quick meeting with Ed? Of course. What's up, James? Are we allowed to kick out a guest? If they don't say the secret ingredient, but if they say something which we deem to be

immeasurable, for example, having plain Nandos. I don't think so. I think we have to accept that people like all different things. And if Anne Marie wants a plain chicken Nandos, she can have a plain chicken Nandos. Don't see what the point of going Nandos is if you just have a plain chicken vessel. We've already, we've already talked to her about a poo for quite a long time. And I'll be honest, I think we asked her so many questions about that. She was starting to get a bit uncomfortable and wanted to move to conversation along.

I think we, we just have to accept that some people like plain chicken. I like a plain chicken. I like a roast chicken. You wouldn't get a Nandos at all to it though? No. But everyone's different. Okay. Well, let's, let's return and see if we can back up why she does it.

But I'm, I'm not feeling very good about this. Sorry about that, Anne Marie. We just had to have a quick chat about it. Nothing to do with you. So, plain chicken at Nandos, that's, that's interesting. How do your friends react when you do that? They don't like me very much. They're embarrassed.

They are embarrassing me. Listen, I am really trying. I actually have a hot sauce in my house. That's a good first step. That I have sometimes with Philadelphia bagels. Is that how you have to introduce every new food into your diet? Yeah, introduce it through the old faithful first. Yeah.

My dad likes spice and my sister does a little bit, but it was never really a thing in my house until I started, you know, making friends as I got older and they were just like, what? They just couldn't believe that I didn't like spice. I am trying and I think, I think I could do it. It's just, I have a really sensitive tongue. Like I can tell when there's really minute things in a meal

because my tongue is, I guess it's because I was put up on the cream cheese. As soon as anything else touches it, it's like extreme. Because some people might think that that diet meant that your taste buds would get dulled over time. But actually for you, it's the anything that isn't Philadelphia cream cheese. It's a blank canvas because you basically you've just been sustaining yourself with Philadelphia. So no other flavors have touched it.

So now even the slightest sort of spice, even if it's cut with Philadelphia. Yeah. And plus I think Nando's would be okay with me eating plain. Otherwise they wouldn't put it on the menu, you know. But in the end, if I actually think about this, because I don't eat chicken, when I go to Nando's, all I really eat are the sides. So I have olives, coleslaw, perichips, perichips.

They've got, that's got a little bit of spice in it. That's pretty adventurous. Yeah. And the corn and the cob. So I have the sides. They do a lovely butternut squash wrap though. You could have the butternut squash wrap. Are you joking me?

Yeah. I think they do a butternut squash vegan, vegan thing, don't they? They do. And you love butternut squash. And don't they do a big quinoa salad? Doesn't, doesn't. Yeah, they do a big, they do a big quinoa salad, Amberie. Are you joking me?

No. No. I'm going to make a promise, right? Listen today. Next time I go to Nando's. Yeah. I'm going to get the medium spice. Wow.

That's a big jump as well. If you're going past Lemon and Herb and the mango. Yeah. Straight to medium. Are we sure, I'm not sure I want to take responsibility for what's going to happen here. I've never had a stingy bum hole in spice. What I like about that sentence is that you considered each word quite carefully

and still landed on the worst one each time. Okay, which way we go with this? I've never understood it because everyone says obviously, oh God, watch in the toilet the next day. Like I don't, I never knew what that meant. Yeah. So maybe I'll experience that for the first time. That'll be nice, something to look forward to, isn't it?

I'll let you know. It's going to be quite the jump from the, from the cool creamy Philadelphia bum hole. Yeah, yeah. It sounds so extreme when you say bum hole, but when I say it, it's fine. So come on to your side dish. No, I'm just going to go for garlic bread.

Bread's back. Bread's back. Just like the personal trainer ordered. Here we go. Yeah. Second to your regime, I like it. You know, she's giving you a very strict diet. Garlic is one of my favorite things in the whole world.

I use it so much when I'm cooking that I no longer smell it. And this was when we were allowed to be out. Me and my friend weren't shopping. She always cusses me out for smelling like garlic. Your friend might be a vampire. So we were out shopping. She keeps saying to me, guys, smell of garlic.

She sounds like she hates you. And she has, she has perfume with her all the time. And we're in a shop and she walks past me and coughs. Obviously, this was way before COVID. She coughs. And I was like, what just happened there? She actually sprayed her perfume on me and coughed at the same time hoping I wouldn't hear it spray out.

Just because she was embarrassed that I smelled of garlic. She didn't want to be hanging out with a garlic lady. No. So garlic bread is like, yeah, it's a dream, really. It's a dream combination. And with a curry, oh, yeah, can't go wrong. So obviously, garlic bread can come in many forms. You get sort of a baguette garlic bread.

You can have like a flatbread pizza style garlic bread. Those are the two I can think of. So not that many, actually. It's baguette, baguette garlic bread. Already pre-done, though. I just get those ones that come in a pack of two and just shove it in the freezer for whenever I need it. Two slices.

Yeah, two baguettes. I like the big, like, proper baguette garlic bread that's like sliced but not down all the way. And that's sweaty and you can tear it open. And it's like, it's like got too much moisture in it. Like, it's really juicy garlic bread that you can still tear apart. That's the best.

That sounds like it would have been cooked in a microwave instead of the oven. No. No, no, no. In the oven. Actually, you're the one you said makes me think more of a microwave, the ones that are sliced already.

No, I think you're talking about the same garlic breads here. We're talking about the same thing. You're talking, you're talking across breads. We're talking about the same thing. You're talking about the same bread. I think it's a good call to buy them from the shop because I've tried to make them before because my mum makes a good garlic bread,

like with a proper baguette and slices it and puts the right amount of garlic butter in, which is, you know, not too little but not too much because I tried to make one last week. And if I'm putting garlic butter in, I'm going to town. I'm putting loads in and then wrap it in foil. I put it in the oven. It came out.

It's like I dipped the baguette in melted garlic butter. It was soggy. It was, there was no crispy element. It was just, it was, it was too much. And I speak of someone who, as he was putting the garlic butter in, was popping little bits of raw garlic butter in his mouth. Oh, your friend would hate Ed. Because I can tell you from experience, Ed stinks.

Can we also talk about the way you said baguette? There we go. Oh, have I done it again? I mean, I say baguette and you say baguette. Baguette, yeah. Interesting. Padron. More of a subtle difference.

But yeah, baguette, baguette. What do I say? Yeah, what do you say? Baguette. I think I say baguette. You say long bread. Long bread, yeah, yeah. I say long bread.

Oh, that sound. We talk about the film a lot, but Ratatouille, when she squeezes the bread, it makes that crunching sound. She's just like, that's how you tell a good life of bread is how it sounds. That's what she says. James loves Ratatouille. He loves the sound of the bread and Ratatouille. Sometimes I see him and he's listening to music on his headphones,

or I think it's music. And then I listen to it through one of the headphones and it's just that sound over and over again. He's just listening. It's just the bread noise from Ratatouille when she squeezes the bread. How good the bread should sound. I heard that you recently, your single, your new single charted at number two in the charts.

Congratulations. That's very impressive. Thank you. I got news for you. Number one was the sound of that bread. So it's drink time now, Anne-Marie. What are you going for for your drink in your dream meal? It's out of two.

I couldn't really decide. One is a blue WKD. And the other one is a Malibu and Coke. Amazing. You've taken us from an Indian restaurant to Italy, and then all the way to a club in Magaluf. And I love it. Blue WKD.

Let's talk about the blue WKD first. I'm not sure I've had one. What? I've never had one. What? Now, weirdly, I think I've had, did they do one with iron brew ones? I think I've had the orange one. I've had the orange one, but I've never had the blue one,

mainly because it's blue. It's quite, yes, very blue. If you don't mind me asking, Anne-Marie, how old are you? 29. OK, so I'm 36. It's mad you're 36, innit? Yeah. What I'm saying is, I remember blue WKDs hitting the scene.

I was a teenager, I think, and I was warned about them, because, you know, there's been a hooch epidemic before them. Where, like, teenagers have been necking them too fast and getting their stomachs pumped and all sorts. And then these blue WKDs came in, and it was like, you know, just a new face on an old danger. It was like, oh, no, they're basically doing it again to us. They're making alcohol delicious,

and then we're all going to get our stomachs pumped. And I was a good little boy. I was very scared of these drinks, and I never had them. And by the time, I was very late to drinking, and, like, I didn't really get into drinking to my late 20s. So, like, by then, I wasn't going to be ordering a blue WKD. You know, that would be mad. So I didn't do it, because, like, you know,

that's not entry-level stuff when you're that age, you know. So, like, I just missed the whole boat, I think. I was too scared, and then too old. I think that's exactly the sort of thing that you would order now. Because you love sweet stuff. You love, like, brightly-colored stuff. I think blue WKD, which I can't say. I keep saying blue.

Cub all you. Cub all you KD. I don't know what's wrong with you. What is it you guys call it? A blue cub all you KD? Please try it. If you like bright-colored stuff and sweet stuff, WKD is perfect for you.

Just try it. How would you describe it to me? Because I've never had it before. It's... I think it's, like, bubblegum flavour. I don't really like the taste of alcohol, which is why WKD and Malibu... So it's just delicious. It tastes like a fruit drink.

I never got on board with the WKD thing. I was more of... We were more of a Smirnoff ice crew. Loved a Smirnoff ice. We used to drink turbo chandies. A half pint of lager topped up with Smirnoff ice. Which was absolutely perfect. How old were you?

Oh, that was probably... Between the ages of about 16 and 19, we were probably turbo chandying all over the place. How many blue WKDs could you drink on a night out? That's what I'm always fascinated by, because I'd say I drink way less now than I used to. I couldn't put away more than two beers now, or one Smirnoff ice.

I just couldn't do it. If you're on a night out, are you starting with blue WKD and continuing with that throughout the evening, or is it for a certain point in the night? Well, I'm a lightweight, so it doesn't take much for me to feel that way. I'd say I'd start with a WKD.

Probably I'll just have a little one, because you know they come big, so I'll just have a little one. Then I'd go out, and then me and my friends would do tequila rose shots. Have you ever had that? No, no. Tequila rose.

The best thing you'll ever put in your mouth. So, hold on. Yeah, it's been beaten by... Yeah, it has. At the moment, I feel like this is... that you're talking to your two granddads, because you keep saying things like, tequila rose, have you had that?

We go, no, what's this? It's a faggoth thing. Well, first of all, it doesn't taste of tequila. It's like a cream, like a pink cream that just literally tastes of strawberry, but it has tequila in it. Me and my friends have a song that goes... When we have these shots.

And it goes, tequila rose, tequila rose in your mouth, and up your nose and in your eyeball. Falls apart slightly at the end there. It barely starts strong. And I guess when you were first singing the tequila rose song, did someone hear you singing that in the club,

and they were like, I think she's got something. Sign her up. Yeah. That was it. That was it. Well, it started just as tequila rose in your mouth, and then it went up someone's nose,

and we added the nose part, and then it went in someone's eye, and we added the eye bit at the end. She went to ward off strangers. Any strangers wanting to get involved? And in your eyeball, you goddamn strangers. Yeah, it's delicious. But the reason why I didn't say it for my choice

is because it's a shot. You don't just sip it. After tequila rose, I could have a Jaegermeister, Jaegerbomb. Could have that, getting more serious now. Yeah, how catchy that song is, actually. That song is so catchy. I know.

But every time you say tequila rose now, I literally hear my head just go straight into it. I've only heard it once. Yeah. After the Jaegerbombs, I'd probably then go on some Malibu and Coke. So your night out is blue wickets, tequila rose, tequila rose,

and then Jaegerbomb, and then you'll have your Malibu and Coke at the end of the day. I mean, the fact that this started by you saying you were a lightweight and then listing all of those things is a bit of a lightweight, you see. Just a blue WKD, tequila rose, Jaegermeister, and then just move on to Malibu and Coke for the rest of the night.

Oh, by this time, I'm smashed and a liability. So hardly ever gets to that point. I just have the WKD and have a great time. But if it gets to that point, that's the stages I go in. Here's an extra food question that I can't believe we've never asked a guest before. Are you eating something when you're really hammered, when you get back or on the way home?

And if so, what's your choice? Probably pizza, I think. Yeah. Pizza with, I'm a sauce girl. So I eat everything with sauce. Everything. So because I have this thing where like dry food in my mouth,

I've never really been comfortable with it. So this is another weird thing about me. Ever since I was young, I'd eat my sandwich and drink at the same time. So everything's like in my mouth at the same time. And then I got to a point where I was like, why am I lifting my sandwich up and lifting my drink up after?

So I ended up just dipping my sandwiches in my drink and eating them. And then it just like became a thing of everything I eat. I dip in my drink. Did you ever find it was a bit of a problem you get bits of Philadelphia and you blew WKD? Yeah. I actually was like, why was your bagel blue?

I've actually never tried that. I'm going to try a Philly bagel dipped in WKD. I reckon that would be so good because it's busy in it. Ah, good. Yeah. That's my thing. I can't eat foods without liquid of some sort.

So sauces, barbecue sauce. Aioli is one of my favorites. Ranch sauce, French dressing, Caesar sauce. Oh, yeah. You're the opposite of Paul Rudd. Did you know this that the actor Paul Rudd doesn't like any sauce? He will only eat dry food.

What? Yeah, exactly our reaction. I mean, we've found this out from Ashling B but he refuses to come on the podcast probably because he knows we'd absolutely, to use your phrase earlier, cuss him out for it. Yeah, we would cuss him out. Why?

But that's like, I would say why. Yeah. Has he got a fear of it, like mixing or something? He would probably ask you why you dip all your food in your drink. Yeah, that is the answer. Because that's like an eating competition technique. You know, when you see people like hot dog eating competitions, they dip their hot dogs into their water.

Yeah. Oh, see, I thought mine came from like cereal and having like the cereal and the milk. And then I was like, well, people dip their biscuits in their cup of tea and it just became like a normal thing that you do with everything. The bagel. I don't think I dip a hot dog in water as well.

Water's just, it doesn't give you any extra flavor to your meal. It's just like soggy food. So I tend to go for a cup of tea or orange juice or Coke, you know, something with a bit of flavor. Not sure if that's more appealing. We come now to the dessert, the big closure. I would say something like sticky toffee pudding, but it's so boring that I didn't want to say that.

So I chose a knobbly-bobbly. And one of those wish things, you know, what are they called? Fortune cookies. Fortune cookies. And I literally, for some reason, I don't know why there is one on my floor right there. I don't know why it's there. Well, obviously, you've got to open it on the podcast.

We've got to go down with your fortune, is. OK. What would a fortune be? What would a fortune be? You will try a medium spice at Nando's. Oh, this is crap. Let's face it, after 2020, the only way is up. Hello, 2021.

Oh, no. That's not very wise. It's not much of a fortune prediction. It's just the year after 2020 is 2021. We all know that. Cookie to tell us that. Thank you. Even the people writing the fortunes in fortune cookies

have started trying Nando's. Well, let's face it. It shouldn't start with let's face it. No fortune cookies. You start with the phrase let's face it. Let's face it. So do you actually like to taste the fortune cookies then? Yeah.

I'd have about five of those just to make sure I get a fortune that actually connects with me. And then, yeah, the knobbly-bobbly is the queen of ice lollies. The queen of ice lollies. Take us through a knobbly-bobbly because I've not had one. I've not had a knobbly-bobbly in years. I think knobbly-bobbly starts with, I don't know what way it is, whether it's the chocolate or the strawberry.

I'm just going to say it's chocolate in the middle, then strawberry. And then on the outside, just all of those hundreds of thousands things all the way down. Because people always say, oh, a fab's better. But it's not because the best bit of the fab is the top bit. And that's what a knobbly-bobbly is the whole way. Sure. When you say people say a fab's better,

how often would you say you have this conversation? Well, I guess whenever I say, whenever I'm at an ice cream van and I say, I'm having a knobbly-bobbly, and they're like, why don't you get a fab? And then we have that conversation. Your friends say that to you, not the ice cream man. No, he doesn't say that. He don't care. Yeah.

I can honestly say, if someone said to me, what dessert do you think Anne-Marie's going to pick? Even in a million years, I never would have guessed a knobbly-bobbly in a fortune cookie. Actually, man, I didn't realise how mad it was until you put it like that. I'll have a knobbly-bobbly in a fortune cookie, please. Well, you can. It's the dream restaurant. I'm going to read your order back to you now, Anne-Marie. OK. See how you feel about it.

Here we go. Still water is what you wanted. Pop it on your bread. Do you like a Philadelphia bagel sandwich from the right-hand shop on Brick Lane? One on the right. Starter, you want quinoa, butternut squash salad with French dressing and healthy stuff, maybe jackfruit wings with barbecue sauce. Main course, ochre curry with cauliflower, aka the white broccoli,

with red peppers, yellow peppers and chickpeas, no spice. Zero spice. Drink, blue WKD slash Manabu and Coke slash tequila rose, tequila rose. Dessert, a knobbly-bobbly with a fortune cookie. Oh, that sounds delicious. It's a great menu, but it's like you've just written down as many different ingredients as possible on different bits of paper, then throwing them in the air and pick them up randomly.

Yes. Joe Watt, it's one of the most important menus for like, I mean, you know, this is why we have these discussions, because context is important. And if I showed anyone this menu on its own, they would go, that person's mad. But if they knew all about you and your different phobias and all that sort of stuff, then the menu makes sense.

It makes sense, yeah. It was fantastic. Thank you very much, Abery, for coming to the Dream Restaurant. Thank you. Thank you. Well, there we are. Hello, Benito. Oh, there we go. Sorry, welcome, Benito. There was the off-medium menu of Annemarie.

Thank you very much for coming into the Dream Restaurant, Annemarie. And for picking such a weird menu, we will now plug your single, Don't Play. Yeah, I think you've earned it. Such a wacky old menu. I could only imagine what your music would sound like. Wacky, too, I guess. The musical equivalent of a knobbly-bobbly and a fortune cookie.

Yes, Annemarie has released a new single called Don't Play with KSI and Digital Farm Animals, who I believe she calls knobbly-bobbly and the fortune cookie. So go and check that out. Stream it. I don't know what you kids are doing. Stream it, buy it. Me and James will probably get it on vinyl. And go and check that out.

And the voice, of course, the legendary talent show, which Annemarie is a judge on, is on Saturday's ITV 8.30, straight off to the Masked Singer. Or, if you're me, it's on YouTube and you're watching and crying. Yes, Annemarie did not say Ribena Toothkind. But it wouldn't have been out of place. It wouldn't have been out of place. So Blue WKD is the sort of alcoholic Ribena Toothkind, I'd say.

Yeah, I mean, she's dipping most of her foods and drinks anyway, so most likely, if we did let her eat that meal, who knows what drinks would be brought up to the table. And maybe one slipped through our fingers there. She even mentioned a secret ingredient, which one of our past guests was kicked out for. Hundreds and thousands came up, which now just sends a chill of excitement down my spine

every time someone says hundreds of thousands. I'm like, should we kick them out anyway? Kick them out and they'll land on Jade, because she's already just lying in front of the restaurant all the time from when we kicked her out. So go and check all those Annemarie things out. Oh, James, we should plug our livestream. We had to move it by a couple of weeks,

but it means a lot more people now know about it and a lot more people can make it, because they've got a lot of messages from people saying, we could make it before and now I can. And now it's my birthday and it's going to be a great night. So watch off menu the Redemption Dinner Party. We're having previous guests back who made awful choices and giving them a chance to make up for their past mistakes.

Go on our website, offmanypodcast.co.uk, or go on dice.fm and buy some tickets. It's on the 7th of Feb, James, on a Sunday, isn't it? I'm very excited. A big old Redemption Dinner Party on a Sunday. Let's see if these people can redeem themselves or if they even want to. Maybe some of them will be stubborn

and stick to their original choices and we can tear them apart all over again. Yes. Oh, actually, sorry, James. I've just looked over in the court in Free Food Corner. We've been very lucky boys recently, haven't we? I'll thank you so much to the people who have sent us some Cook at Home kits. Yes. It's the best of both worlds, right?

B-O-B-W, mate. We've had some wonderful pork buns from Flesh and Buns, which is a great restaurant that comes up a lot in Catherine Bohart's episode. And now I'm doing mine tonight, James. I believe you've done yours already. I loved it. So I did it yesterday. So easy to do.

I just, I mean, I know this sounds like I'm advertising it, but like, it's just genuinely from the heart. Cook it so easy. Just so tasty, man. I was sitting there eating and feeling like, oh, this is a proper treat. Been a long time since a proper treat. We're not, we're not getting treats

all the time these days at home. You know, you get a takeaway or you cook your own meal. Takeaway's a treat, mate. Takeaway's a treat. Come on. Yeah. Takeaway's a treat. Cook your own meals a treat. They've both got good things there. But this is like, oh, I'm getting restaurant quality food

in my home because I've just made it. And it's not going to take away sometimes some of the stuff is lost in the transit, you know. And you go, ah, this has been on the back of a bike. Making this, I was like, I feel like I'm in a restaurant, but the restaurant is my house, which I wish every restaurant was. Well, more and more restaurants are doing it.

We've also been sent some amazing dumplings from my neighbors, the dumplings, which is a dumpling restaurant in Doulston, I believe, which came up on Josie Long's episode. So these are all, these are all off-menu certified bangers. So go and check out my neighbors, the dumplings, they're doing some great cocktails and stuff as well.

Do go and have a look at that. And thank you so much for sending us those guys. Let's say goodbye for now, and we'll see you next week on the Off Menu Podcast. Bye. Hello, I'm Lou Sanders, and if you've enjoyed this podcast, you might like my podcast, Cuddle Club.

It's about cuddling, yes, but really it's just a way into relationships and asking cheeky questions like, who was your mum's favourite, and when we lost on faithful. Previous guests include Alan Davies, Ashtonine Bee, Katherine Mayan, Rich Dosman, Ed Gamble, Nish Kumar, and other legends.

Get it on A-Cast, Apple Podcast, Spotify, or wherever you get your all podcasts. And remember, to see some of my videos, and remember to see everybody in, if CC stands for Cuddle Club. Hello, it's me, Amy Gladhill. You might remember me from the best ever episode of Off Menu, where I spoke to my mum

and asked her about seaweed on mashed potato, and our relationship's never been the same since. And I am joined by... Me, Ian Smith. I would probably go bread. I'm not going to spoil 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.

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 Glittle's mum on every episode. That's Northern News. When's it out, Ian? It's already out now, Amy!

Is it? Yeah, get listening. There's probably a backlog you've left it so late.