In short
Alan Carr’s 50th birthday celebration and “richness” food-and-wine pairings, plus chat about aging, injuries, and celebrity fandom.
Guests
No co-host guest; the episode’s main guest is John Gregory Smith, a food writer/chef and Instagram influencer (“tray-baked trailblazer”) with over a million followers.
Guest background
Former food and travel writer who started filming cooking and pouring wine during COVID; grew online via accessible recipes (e.g., pasta pesto), later working with major brands and even getting jobs through connections (Gordon Ramsay, Mary Berry mentioned).
Key claims
Tawny port pairs best with “billionaire’s shortbread” (caramel, dark chocolate, salt) because port echoes caramel/nutty notes while balancing sweetness. Meze is “picky bits” and easy to host with; rosé stereotypes are about insecurity.
Notable examples
Shortbread Society gifts (cherry Bakewell shortbread; “billionaire’s shortbread”); Lebanese Beka Valley wine (Chateau Moussa) with baba ganoush, feta/roasted pepper dip, sugar snap peas, and black corn chips; John’s “greatest tray-baked cookbook ever” and tray-bake dishes like Detroit pizza and shawarma/Thai peanut chicken curry.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOCarvana Sales Experience
0:28 to 1:54
Alan shares his seamless experience selling his car through Carvana.
“That's exactly what a catch would want me to think.”
Alan's 50th Birthday Celebration
2:16 to 3:17
The hosts discuss Alan's recent 50th birthday and share their thoughts on aging.
“For anyone who is listening on the podcast, Alan is wearing quite a delectable shirt, I will say.”
Shortbread and Port Pairing
3:17 to 5:48
Alan and Lee taste shortbread and port, discussing flavors and origins.
“I am as shocked as you are, but you look good.”
Health Issues and Aging Reflections
5:48 to 7:10
Discussion on physical ailments and their impact on aging.
“It's like Shirley Bassey should have these.”
Anecdotes about Accidents and Injuries
7:10 to 13:14
The hosts share funny and relatable stories about past injuries and mishaps.
“It is the most painful thing I've ever endured.”
Bucket List and Reflections on Life
13:14 to 14:00
Lee and Alan discuss their bucket lists and deeper thoughts on life.
“back recently with the PT when he strapped it to the tree.”
Reflections on Turning 50
14:00 to 19:18
The hosts discuss bucket lists and reflections that come with turning 50.
“I don't think I'm going to be around much longer.”
Sponsor: Trimphaya
19:18 to 19:55
Information about Trimphaya and its benefits for psoriasis treatment.
“to severe plaque psoriasis, who may benefit from taking injections or pills or phototherapy, and for adults with active psoriatic arthritis.”
Food Pairings with John Gregory Smith
20:25 to 28:01
The hosts welcome chef John Gregory Smith to discuss food pairings and his journey.
“You know, and we're drinking wines if we need a handy coaster.”
Exploring Lebanese Cuisine and Wine Pairing
28:01 to 30:46
Learn about unique Lebanese wines and how to pair them with delicious food.
“Sorry, I'm treating you like your Wikipedia.”
Show all 15 chapters
The Rise of Middle Eastern Flavors
30:47 to 31:43
Discover why North African and Middle Eastern flavors are becoming popular.
“Roasted peppers, feta, a bit of garlic, a bit of lemon and a tiny bit of yogurt.”
Entertaining with Style
31:44 to 33:59
Find out how to impress guests with unique dishes and entertaining tips.
“Do you reckon it, and can I ask, are you homosexual?”
The Art of Tray Bakes
34:00 to 36:54
Learn about the convenience and appeal of cooking with tray bakes.
“I'm going to ply you with Minuzi because it's delicious.”
The Art of Tray Bakes
36:55 to 41:14
Learn about the convenience and appeal of cooking with tray bakes.
“I don't have a cellar, like a well-stocked cupboard.”
The Art of Tray Bakes
41:18 to 41:56
Learn about the convenience and appeal of cooking with tray bakes.
“Do follow us on Spotify or Apple Podcasts or wherever you get your podcasts.”
Transcript
Automatic transcript. May contain errors.0:01Alan Carr:This episode is brought to you by SoFi, the all-in-one finance app where you can bank, borrow, and invest. It's time to achieve your financial ambitions. Earn more on your savings with a SoFi Bank High Yield Savings Account. Ditch your higher interest credit card debt with a SoFi personal loan. Or start investing on an easy-to-use platform with SoFi Invest. Wherever you are on your financial journey, SoFi has got you covered. Learn more at SoFi.com slash Spotify.
0:30Alan Carr:I sold my car in Carvana last night. Well, that's cool. No, you don't understand. It went perfectly. Real offer, down to the penny. They're picking it up tomorrow. Nothing went wrong. So, what's the problem? That is the problem. Nothing in my life goes to smoothie. I'm waiting for the catch. Maybe there's no catch. That's exactly what a catch would want me to think. Wow, you need to relax. I need to knock on wood. Do we have wood? Is this table wood? I think it's laminate. Okay, yeah, that's good. That's close enough. Car selling without a catch. Sell your car today on... Carvana! Pickup fees may apply.
1:29Alan Carr:I'm drinking shortbread. Okay, I might be a bit pissed. What's the difference between an osteopath and a psychopath? I should have been baby. I don't touch myself to get a duvet. Dale! Dale! We just used to call them dits.
1:54Alan Carr:hello and welcome to an episode of bottoms up with alan carr and lee pitt yes life's too short for flat chat and warm opinions so grab a glass of something cold and fizzy and join us for a drink this is bottoms up do you like what i did there that was so smart you are you did something i never thought you could do. You're even creepier than you are. Thank you. I will say I've got Shenvy. Shenvy? What do you mean? Shenvy. What's that? Shirt Envy. For anyone who is listening on the podcast, Alan is wearing quite a delectable shirt, I will say. I thought you were going to take the piss out of it.
2:35Alan Carr:Well, I'm trying not to because I'm, you know, I'm rising above it. It's called fashion. It's a lovely shirt and it has coasters sewn to it. Yes, sewn looks like a pop back there a nice little coaster for your glass of port yeah why why are we drinking port I hear why why are we drinking port I hear people why are we drinking port this gives me the worst hangover ever that's why we're drinking it no we are drinking it because it was your birthday it's just been your 50th do I look happy birthday now be honest do I look more than 49 No. Now, we've had this conversation. I look good. You do look good.
3:18Alan Carr:I am as shocked as you are, but you look good. I don't look 50, do I? You don't. Do you feel 50? I don't feel 50. I don't. Do you have any, like... Do you see Madonna at the Met Gala? Yes. That's how I felt. Yeah, okay. I'm not sure. I'm not sure that's... I'm not sure that's a great thing. Oh, strapped to my head. A little bit frail. Well, listen. Being held up by seven women. With her.
3:46Alan Carr:we've we've had some uh gorgeous shortbread sent in by uh the shortbread society but this is from america i know i know what's the name of them they've sent this from the shortbread society it's christine and chef francis at the shortbread society thank you so much i'm already salivating over what looks like a kind of dubai pistachio chocolatey one um so yeah i was going to say go in for it but you've already started It's my birthday I can eat what I want It's not your birthday anymore So what Alan is eating there It's not my birthday Is a cherry Bakewell shortbread and Oh it's delicious It is Is it Is it nice Mmm Mmm It's so nice So nice Well The reason why we've got a port is because apparently it pairs very well with the billionaire's shortbread which is a buttery shortbread, thick Highland caramel, dark chocolate and a touch of salt.
4:43Alan Carr:So apparently Christine and Chef Francis, I believe, are originally from the Highlands, is that right? Or Scotland, is that right? I'm Scottish now, I've moved up there. Yeah, I wouldn't say you were Scottish now, but you have moved up there. My postcode is Scottish. Well, my postcode is Notting Hill, but it doesn't mean I'm Hugh Grant. It doesn't mean I'm Hugh Grant. Oh, sorry. Hugh Grant. government grant
5:13Alan Carr:anyway this is all about richness caramel butter and chocolate so we need structure and a little edge the old-fashioned brings bitterness and depth to cut through the sweetness that's what they're saying you can pair it with um but you can do the cherry bake with shortbread that's what i've just said well that apparently you can try it with a french 75 classic sidecar dry champagne or Prosecco or a crisp rosé. But the tawny port, which is this, what we've got here, works beautifully with the billionaire's shortbread because it echoes the caramel and nutty notes while still holding structure to keep it balanced.
5:48Alan Carr:So here we go. Here's to your... Look how gold it is. It's like Shirley Bassey should have these. Oh, it looks lovely. Here we go. Oh, my God. Do you know what? I will say this. Sometimes people get shortbread wrong. That is delish. And the caramel. How do you even make this? It's so delicious. So, pair it with the port. To echo the caramel and nutty notes, cheers. Bottoms up. And happy belated birthday. Thank you. Shame you couldn't make it. I wasn't invited. Busy, busy, busy. Well, we're showbiz friends. I wouldn't really invite you, would I? No. Lee, Lee, Lee. Oh, I made it. But unfortunately, I've had to sign an NDA.
6:40Alan Carr:That's not true. Mmm. The port, you can imagine this at the end of a night, sat down, bit of short, because sometimes you do a cheese board, but I will say, in those moments where you want something a bit sweeter, you wouldn't necessarily go for a cheese board. So you could do a port and a nice selection of shortbread. That's something else. That is so nice. Christine, Chef Francis, thank you so much. That's delicious. Now listen, it is actually distracting me from the pain that I have been in. I know, I know. I've got plantar fasciitis. It is the most painful thing I've ever endured. Do you know what?
7:26Alan Carr:I noticed that your mince has gone and you started walking like a normal person. Well, thank God for small mercies. Yeah, so what's his focaccia foot? What? I go round to his house the other day. I'm hobbling. I'm hobbling. I don't normally let him in, but he's hobbling. So I say, come on in. So I go, I've got plantar fasciitis. Mr. fucking... Mr. fucking... I let you in my home with the most unsympathetic man. Oh, it sounds made up. It doesn't sound real. What, you're making this up? It is so painful of your foot. I guarantee there will be people on the comments saying that they've had it. Well, say it again.
8:09Alan Carr:Focacia what? Plantar fasciitis. It's nothing about focaccia bread or anything like that. Yeah. It's plantar fasciitis. It's where your foot, your heel, oh my God, walking on it is so painful. But how have you got it? Apparently. Is it gout? No, apparently. It's gout. It's gout. You're drinking port like it's going out of fashion. You're drinking shortbread. I'm drinking shortbread. Okay, I might be a bit pissed. You're inhaling shortbread and you're drinking porties, gal. It's hard, but, you know, you talk about turning 50. I don't, because I don't avoid it. But it's made me go, is this it? Is this now the downhill stretch?
8:49Alan Carr:Did you ever, like, I'm now going, okay, my body. Now, now you're thinking it's a downhill stretch. I've been spotting it for years, love. This is the final warning. Yeah, this is the big boss. But is it? Have you had moments where you go, it's happening? Have you seen that woman on Instagram where she rings up the police? I'm dead! I'm dead! No. That's me. I'm dead. I'm dead. I'm dead. Your algorithm is so messed up. like the things do you know what I'm watching now what these people who have their neck thing this woman was in pain for 15 years oh I love that he cracked her neck and she went yeah he puts his arms round her or something and then he just goes okay and relax and breathe and I've had an ex like that he went I love you Alan changed my will not a medical professional oh yeah that's quite satisfying I do did you ever crack and then she starts crying I can feel my neck now I mean yeah have you ever had a chiropractor?
9:57Alan Carr:Well I did my back in once oh this is this is a true story but you're going to take the piss out of me so basically I was at a wedding in Cyprus and I we were drunk the night before I'd found this place yeah and the bride was there and I've had the time of my life started playing now of course I decide to do the dirty dancing lift No one puts Leap here in the corner. No. Well, what's annoying is I should have been baby, but I was Patrick Swayze. So I picked the bride up. The worst casting I've ever seen. In hindsight. Patrick Gaze. No, so I pick the bride up. God, how small was she? I feel all...
10:42Alan Carr:Was it a doll? Chucky? Can I continue? You picked a woman up? I picked her up. and as I pick her up... No, I'm not being shady, but how big was the woman? Was she like a normal size? Well, no, she's smaller than me, yeah. Okay, so you picked a hobbit up. So I pick her up and then, unfortunately, my back starts overextending and I think, I don't want to drop her because what if she smashes her teeth in the day before the wedding? So my back completely goes. It was really bad. chiropractor, chiropractor, nothing would do it. I went to one osteopath, cured. What did they do to you? Barely anything.
11:27Alan Carr:They just did these things with the feet, whatnot. But all of a sudden, I was cured. What's the difference between an osteopath and a psychopath? What is it?
11:42Alan Carr:That's another George Clooneyism. Oh, my God. No, what if he's a psychopath? Is he a therapist? That's it. Because I've got a really bad back. I go and visit a psychopath every week. That's where you're going wrong. He doesn't sort my back out, but me. The mind game. That's a mind game. Have I even got a bad back?
12:11Alan Carr:No, an osteopath apparently works your whole body. and then um what was it was chiropractor like the back yeah honestly it helped and then you know what happened with my back the chiropractor put on tape on my back for i had to wear it for three weeks i look in the mirror it was an h as if like homo it was like i've had hate or a helipad you're lucky you had sunbathing a chopper fell on your back wouldn't be the first time so yeah I did do my back in that was when I first started why are you doing that you're showing off again I wasn't showing off you are showing off you don't lift a woman up at a party like that that's showing off no but it's a dirty dancing lift everyone knows what that is I just miscast myself I should have been baby you should have been the watermelon what about you have you You don't really have ailments, do you?
13:10Alan Carr:I've never known you in the last few years. I'm physically fit with my healthy lifestyle. Oh, you did hurt your... back recently with the PT when he strapped it to the tree. That's not a funny story. Well, it is to me. OK, have you heard of TRX where they tie them to the tree? Apparently I'm so fat, it snapped and I went back and I hit my head on the floor. But then also, I did have a freak accident recently. What happened? I was wearing a kimono and had a cup of tea and then as I went through the door, the sleeve of the kimono got stuck on the handle and I tip scald in, fucking knocked tea over my tits.
13:51Alan Carr:Oh, well, that's what you get for wearing a kimono. Why were you wearing a kimono? That's why cultural appropriation does not count. it weren't kimono is not cultural appropriation they're silky i never said it was you just said it was don't start having a go oh shut up why are you being like this so have you got any bucket lists in your 50th in your your half centenary is it it's not good when people say that if you've got any things you want to achieve what's next on your list yeah i don't know if i should mention this, but can we mention when you started crying the other day? What? That's on your bucket list.
14:34Alan Carr:No. More tears. I don't think I'm going to be around much longer. Oh, yeah. Completely killed the mood down the pub. He said, guys, I think I'm going to be dead soon. I don't know why I said that. We were out for lunch. Oh, I don't know. It's a bit dark. I think I'm going to be dead. It's not dark. I think I was just seeking attention. I know. Everyone was talking. I thought, this is... And I went, guys, I think I'm going to die soon. I was talking about my 50. I'm going to die soon. Everyone was like, oh, don't say that. Don't tease. Well.
15:16Alan Carr:This may not age well. No, do you genuinely feel you're on your way out? Why do you feel that? No, I was having dreams recently. Do you have like a dream of a gravestone? It's got Lee Peer and it's got a really, you know, 20, 26 on it. No, I just kept feeling like, oh, sometimes I felt like I'm not long for this world. Oh, don't say that. Oh, you brought it up. Do you know what I'm so excited about? Go on. Kylie getting a documentary. I know. Do you know what? I'm going to throw this out there. Maybe it's a bit desperate. I think Kylie should come on the podcast. Aren't you? She should, she should.
15:54Alan Carr:With her lovely, lovely wine. You like that? That's the Dubai chocolate one. Kylie, what's she like? Because you've met her a few times, haven't you? She's so lovely. But in the beginning, we had a weird relationship. Why? I'd never met her under the so-called Friday Night Project. She'd sent me signed albums, signed calendars, her candles, her duvet, her pillows and a K. Right. I'd never met her before. Oh, what? She sends me the most lovely things ever. So she's manifested meeting you. Maria, why don't we start sending? I've got a Christmas card this year. Have a Merry Christmas. Kay, Kylie.
16:38Alan Carr:Oh, my God. I've met her, but I don't know her own address. She won't give me her address, so I can't send her anything. So she can just send you? Well, that's a great relationship to have. I mean, it's so cool, isn't it? And also, it means you don't have to send anything back. You're winning. But she's always sending me duvets, candles. calendars duvets she has her own duvet range it's like having a mistress it's like having a it's like one of those people have you heard of those people that just pay people like money just to be like they're called pay pigs have you heard of these? no it's a fetish this was quite nice Kylie is a pay pig I don't know if she will come on the podcast now She's a pay pig.
17:25Alan Carr:No, as in? I don't touch myself to get a do with that. She sends it to me as a present. No, that's some people's love language. That's what I'm saying. This is a nice story. You've twisted into something sordid and depraved. No, I haven't. It's a lovely thing, but I'm really pleased about the documentary. She deserves a documentary. She's a legend. She is a legend. And she's a sweetheart. She's one of them that I can't imagine many people dislike. No. Do you know what I mean? Like there's tiers of celebrity where it's like you love them. There's not many. She's lovely. She's lovely. And she's still having hits and she's still in the charts.
18:04Alan Carr:We can't sit here talking about Kylie or delicious shortbread from the Shortbread Society because we have a guest on today. A bit different today. I'm quite excited about this. We're going to be doing food pairings, aren't we? Yeah. All right. So we have a man who, oh, he knows all about food. He's a cookbook legend. Yes, he is indeed. And he's a food writer, chef, and he makes it quite accessible. I've been following him on Instagram. He's a tray-baked trailblazer. Yeah, I love tray-baked. But he also makes it quite accessible. So he's going to come in. He's brought some delicious snacks. And we're going to pair it up with wine.
18:43Alan Carr:Hartway, please go wild, go crazy, and welcome the one, the only, John Gregory Smith!
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20:25John. John. What do you think of my shirt? I think it's lovely. You know, and we're drinking wines if we need a handy coaster. You can just break one off.
20:34Alan Carr:Yeah, and can we talk about your Freddie Mercury muscle vest? If you want. Dale! Dale! What's the video with the Hoover? Oh, I want to break free. Oh, my. For after. Yeah. I mean, listen, we called you a lot of things before you came on. All good, all good. Before you arrived. Before you arrived. What do you call yourself? Oh, I mean, what? This influencer, content creator, was it trail bait queen? I love it. Let's just go with that. I think you're that. Do you think you are? Do you think that's when you just jobbed? I could imagine on a handy business card. Let's go over the journey then and see if we can come to a name for yourself.
21:14Alan Carr:Yeah, because how did you start? So you've got over a million followers now on Instagram, haven't you? How did that, when did you start? So I basically was unemployed during COVID because I used to be like a food and travel writer. But then you can't write about just being at home in your kitchen, can you? You can't be a travel writer when you can't travel. Yeah. So I was slightly unemployed and I was living actually with my sister, who's just so cool. And like the only thing I could do to add value was like cook and pour wine. and after a couple, I think it was there for a few, was that six months, wasn't it?
21:47God, I just started filming because I was like, I need something to do in the day. So I'll be making, I don't know, whatever I cooked and I'd film it and I'd put it on social media. And then I remember I had an agent who I had gone very quiet, funnily enough, and they called me up and were like, guess what? We've got a job for you. And I was just thinking, oh my God, I've not had any work in so long. This is amazing. and it was an offer from a meat-free brand to do a video. Now, I'm not vegetarian, I love meat, but I was like, I'll take it. Everyone loves meat-free mince, it's so delicious. I do like meat-free mince, yeah, I do, to be fair.
22:23I'm not such a fan.
22:24Alan Carr:Sometimes you have a bit of mince and you get a bit like gristle and you go, oh, this used to be a cow. No, that's the truth. I hate that. It reminds you, yeah. You're like, oh, this was a poor chicken. Whereas with veggie means you don't get. Yeah, exactly. But it does look like cat litter. A brown partnership right here. It does look like cat litter. Sadly, I didn't get the gig. I think they just saw me eating steaks or whatever. But I kind of thought, wow, if you can turn that into a job, then maybe that's what I could do. And I've turned it into a job. There you go. And so how quick did you blow up?
22:56That's what they say. They blew up. That's what the kids say. Don't they blow up? Blow up. Blew up online. It definitely wasn't overnight. It was like a sort of slow trickle. And then I remember like, you know, I like Middle Eastern food and I've done some bits here for you that are like Eastern Med vibes. And I was sort of putting out this kind of content. And then I think I just did like a pasta pesto and then it blew up because everyone likes pasta pesto. God, I love pasta pesto. It's so good. So it kind of changed my career, pasta pesto. So yeah, and now it's like a day job. I do it full time and it's a very weird, fun, brilliant job.
23:30And I get to do very cool things like this. So did you train as a chef? No. No. I got a job with Gordon Ramsay and... Oh my God, what was that like? Did he put bits of bread around your ear and call you an idiot sandwich? No, sadly he didn't. Oh, okay.
23:44Alan Carr:Cut that bit out. He was hardly there at all, but basically...
23:51That's what it was like. That was literally what it was like. A couple of old bits of pitas. But my sister met him in a bar and went up to him, just went, can you give my brother a job? And weirdly, this was...
Read the full transcript
24:02Alan Carr:So what, your sister seems very cool. She is very cool, my sister. And quite pushy. Very aggressive, yeah. Yeah, great. I love an aggressive sister. And that's quite ballsy going up to Gordon Ramsay. But it was like 20 years ago. No, you fuck off. Get my fucking brother a fucking job. That's what it was like. You're the idiot sandwich, Gordon. Please tell me that's what she said. It was exactly like that. She's an icon. I love her. I love her. She's very cool. That's how I got my job with Mary Berry. You're an idiot sandwich, Mary. Do Victoria's Spondage. Listen, you know you're talking about Middle Eastern and North African food.
24:42Alan Carr:It's not known for its wine, and I'm not going to cause a diplomatic incident. I had Tunisian wine. Yeah. Tunisian wine is disgusting. I don't care if they are watching. I don't think I've ever tried it. It's vile. Well, should we try some wine that's hopefully not vile? So what are we doing here? Okay, so... Sorry if we could be... Sorry we've come into your lounge, Lee. We're trying to do a podcast. Yeah, you invited me. It's like we've rocked up at his door. Can we come in and have a messe? What are you doing here? You turned up for the podcast, Lee. We do it together. No, as in, what's the purpose?
25:26What's the purpose of today? Well, kids, the purpose of today...
25:28Alan Carr:What are we doing here?
25:32I can only apologise. It's okay. So we're pairing. The purpose of today, love, is we're going to have some delicious meze and pair it with some delicious wines. Okay, so. Great. Let's start with the wine.
25:43Alan Carr:Meze, because meze, pretty much everyone can do right. And did you make these dips yourself? No, I bought them from, you know. Yeah, of course I made them myself. He's a chef! No, but what I was going to say is, if people can't necessarily cook, it's easy to get them. You can't cut some carrots enough. Well, I know that's what I'm trying to say. That's a very tricky job. I'm trying to say, you know, meze is easy to do and it's nice to have people round, have pick-hat. And it's nice to pick-it. This is perfect. Because meze is Arabic for picky bits, isn't it? Pretty much. On the nose, yeah. So this is a Lebanese wine from the Beka Valley.
26:22We've had this as a welcome drink before. What a story this has got.
26:25Alan Carr:Chateau Moussa, we have had it. There you go. It's very fancy. During the war, What was that year? There was a really bad year when it was just bomb, but they still made about six or seven bottles and it's like a sign of resilience. So does the wine inform the food or does the food inform the wine? Ooh, that's a good question. Ooh, great question from Lili. I don't know what I would say. I just think, I don't know, listen, I'm not a massive like wine snob, but I just like it and I think it goes with certain things. I don't know. I think they inform each other. You have whatever you like. If you like white wine with a steak, have it.
26:58And I think this will go really nice because there's quite a lot of spices and fresh flavors. Yeah, yeah. So I introduced you to some of these fresh flavors. Yeah, go on then. Okay, so this is a baba ganoush, which is such a great word. Aubergine. Aubergine is my favorite emoji.
27:11Alan Carr:Is it? Why? What is least used?
27:23Alan Carr:No, baba ganoush. Yes, I don't... Everyone talks about... Where did baba ganoush come from? You've asked me history questions. No, I'm sorry, love. Everyone goes, oh, Johnson, Baba Ganoush. It used to be dips in the olden days, didn't it? And it's now sort of become... Everyone has Baba Ganoush. I love that. Back in my day, we just used to call them dips.
27:47Alan Carr:EG, boy. You'd buy the four pack. To be fair, I remember as a kid, you'd buy that four pack of dips. You'd have the... Yes, and carrots on the side. Yeah, yeah. No one would ever have the taram masala. No, it's gross. No one likes whipped fish eggs. And it's suspiciously pink as well. Yeah, why is it pink? I don't know. Sorry, I'm treating you like your Wikipedia. I keep telling you, why? Where does this come from? Well, you know, I have waltzed in here like a food expert and so far I've answered none of your questions. Listen, you are giving more than enough. What's these called? Oh, that's called a pea.
28:20Alan Carr:Delicious.
28:24I haven't been in a coma, I'm just trying to be informative. OK, sorry. We've got sugar snap peas, delicious. Thank you. A little pop of summer.
28:32Alan Carr:Yeah, what's the difference between sugar snap peas and mange too? I think one is flatter, these are fatter. Why do we keep asking him questions? They're quite like asking him questions. Keep going. We've kept up our sleeve for ages. Why is the sky blue? Well, that, yeah, well, that I can't answer. It's like he's coming and said, I'm the oracle. Ask me anything. Have some of this. This is delicious. It's really nice. And I thought it would pair very well with this wine. And it's, I don't know if you've ever been to the Beka Valley. No. It is extraordinary, right? So you go, this coast of Lebanon is very, very beautiful.
29:10And, you know, as you'd expect, Mediterranean coastline. And then you go over the mountains and into this stunning valley. And apparently they've been growing grapes there since the Phoenicians. So that's pretty old, right? Yeah. And it's like this weird, beautiful, flat, quite high, misty valley. And you can see Syria one side, Lebanon the other. And it is just extraordinary. And they grow grapes there. And they have all these like French wineries. It's totally random. And then they have what they call, I'm going to pronounce it wrong, but they call it like a bait, which means like a country house.
29:44And they'll have these baits where everyone will drive over for the week, like on a Friday, and just be in the wine country, drink wine and eat nice food and have a lovely time. And it's just not what you expect at all in that part of the world.
29:58Alan Carr:Yeah. It's so cool. So does it look a bit like a French vineyard and stuff? I mean, yeah, I mean, the vines are there. But it's just one huge flat valley. Yeah. So it's quite dramatic when you drive it, because you have to drive over the mountains and go down into it. Yeah. So it's quite dramatic and cool. But it's just not what you'd expect. and then they've all got like French names and like lovely little old building. It's quite random. And I know you said you're not, you know, a wine expert, but why do you think then that this wine, why did you choose it? You thought they'd pair well together.
30:32Alan Carr:Why was that? So I thought the delicious salty Veta and that would be really nice. Yeah, have a bit of that. I want to try it. It's the best way. I think it's the best way. I mean, it's all delicious. Does that win? That's the winner. That wins. Okay. What do you reckon? It's so nice. It's good, isn't it? So feta, pepper and moir. Roasted peppers, feta, a bit of garlic, a bit of lemon and a tiny bit of yogurt. And you just blend it all together. So you roast it first, blend it all together. And then you get this like lovely creamy dip. And you can have that on pasta as well. That's really, really nice on pasta.
31:05You see all this kind of food coming about now. Why is sort of North Africa, Middle East having a bit of a moment at the minute? I think it's, I think this is quite a nice way to eat. You know, you have got chips and dips and booze and it's really fun. It's really lovely. But also it looks very pretty. yeah so you know you get all like the kind of pomegranate I didn't bring any pomegranates there sorry but you put all that on top and it just like yeah bejeweled as Nigella would say it all looks really nice and I think that is why people love it and the flavors are lovely because they're not you know when people say I don't like spice and they mean chili
31:34Alan Carr:yeah this isn't like spicy chili I'm not I say that I mean chili the heat I struggle with but I do love spice so that's what I mean so these are sort of like spiced and and delicious and tangy but um they're not chili hot i think that's why people like it and you get all the beautiful colors and they pair really well with booze that's a win it is good if you're entertaining isn't it everyone comes around it's better than a dried up bit of quiche isn't it and what are these doritos these are fancy doritos and i can't remember the brand but they're those i'm obsessed with and are these gone off yeah those have gone off sorry no these are black corn chips and they're really good with the hummus try it with hummus oh okay so let's say you are you've got people around over at your place you're entertaining yes what's your impress dish um yeah me and alan are coming over okay okay so if you were coming over because actually this first of all i would ply you with booze because it means if anything goes wrong is that minute yes oh my god i love that i love this Wait just a minute.
32:40Alan Carr:Very good. Thank you. Do what you did there. Do you reckon it, and can I ask, are you homosexual? Mega, yeah. He's mega. Why do gays love this wine? Because it's just... Do you reckon it's something? What do you reckon it does? It's pink. It's lovely and pink. Pretty. And cold. And girthy. Good girth. I don't know, it gives you a nice drunk, right? A drink responsibly at home. Do you know what? I'm going to be a little bit, I'm going to answer that. Aren't you going to be homophobic? No, I'm not. I'm going to say, I wonder whether everyone likes that wine. It's so nice. But the stereotype of that kind of wine means that straight men who are not in touch with their sexuality or not secure with their sexuality refuse to admit they like rosé.
33:21Alan Carr:My dad wouldn't like that. Why is it pink? Would he not like it because he thinks it's a woman's drink? He really would. That's what I mean. Because he only drinks lager. Does he? That's what I mean. And goes badger-pating. I'm wondering whether it's more, it's what he gets. He only goes badger baiting.
33:41Alan Carr:He doesn't. He stops baiting. I hate badger baiting, can I just say? I don't even know what it is. It sounds so gay. It's not gay. You kill a badger. Is it? Okay, wow. Oh, it's vile. Vile. Don't. Stop it. Don't. Save the badgers. Save the badgers. Okay, so, yeah. Okay, you're coming over. I'm going to ply you with Minuzi because it's delicious. Cheers. There you go. Cheers. Bottom's up. Bottom's up. Bottom's up. So we go there, handing me cape. Why am I wearing your cape? Because you're like Batman. You're going to give me your cape. I've been coming from Gotham City. Flying through the night.
34:19What was in that port?
34:22Alan Carr:It's looking like a hallucinogenic. I arrive at your house, I take off my cape and go badger bathing. Oh my God. The cape's made of badger. Well, I've killed them all. Thanks, Dad. I'm going to make something out.
34:40Alan Carr:I love badgers for the record. People are going to think that. You've said it. The more you say it, I fucking hate badgers. Is it Peter that'll be on to you? Peter, yeah. Peter, watch out. Okay. Okay, Peter. Okay, so we've taken our cloaks off. We're in the kitchen. I would give you this and this. When you say this, just for the listeners. Okay, for the listeners at home. So that is the best hummus in the world. Like, I make the best hummus in the world. And how, why? What makes it good? Yeah, what makes it so special? Let's try a bit. You need really soft chickpeas. I'm literally crying from the Badger story.
35:15How do you get soft chickpeas? So you either, you just buy a really good brand, like a jarred one, or know that you two don't look like this is the best hummus in the world.
35:23Alan Carr:No, I was laughing because it's got oil down his chin.
35:28No one, no one saw anything. You got away with it. Okay. really good soft chickpeas and then you need really good tahini so tahini is a sesame paste and it looks like a very runny peanut butter and it's so yummy and it makes it like really rich and delicious and garlic, salt and lemon and that's it nice and it's so good so I'd give you loads of that and then I don't know I'd probably make some main course like a tray bake obviously so talk to me about these tray bakes these tray bakes so I have a new cookbook out called the greatest tray bake cookbook ever love it um yeah i thought i'd just you know like claim it and i don't know people just love like quick and easy cooking right because everyone's kind of busy or you can't be bothered so if you just slam it in a tray slam it in the oven so it's like a one pot thing exactly but a one tray thing okay the next one will be one pot i've got to you know got to eat it out i love this tray thing so then you can because that's
36:25Alan Carr:what i love about a pizza because you can put a pizza in or like a lasagna go and do a big shop catch a show, come back and it's all done. Catch a show. How long does it take you to cook pizzas? I put on a full-on show. I put on a very low. Like a slow-cooked pizza. Go into the West End, come back. What's that smell as I come through the door? Margarita. Done perfectly. Do you really think about the wine then when you do the food? I mean, as I said, I just really, I love wine. I think I'm not like hugely considered didn't you know like that will great comes from that and taste of that and goes with this i'm more just like i love i like what i like and i stick to what i like so like i love i love rosé and i'll drink it all year round because i feel like it's like that's fine as well that's fine so when you start with a welcome drink of minute rosé or whatever do you move on to something else when the main course is i probably wouldn't i would stick to this because i think it's just joyous But I have quite a well-stocked...
37:28I don't have a cellar, like a well-stocked cupboard. A little wine cupboard. So I have a well-stocked cupboard, so I have everything in there, whatever you want. And we have a booze and Botox fridge, so there's a lot of booze and Botox. Booze and Botox? Yes. So we have two fridges. It's like a B &B. Yeah. Surely everyone has one, right?
37:45Alan Carr:I've never had Botox. I've had Botox in my jaw. Have you? What for? To try and stop it clicking. Grinding. Yeah, I was a grinder at night.
37:55Alan Carr:So what's this Botox fridge? This is what I'm obsessed with. So we have a booze and Botox fridge. Do you do your own Botox? No, my partner's a doctor, so he does it for me. That's what I need, a Botox doctor. This is why dinner is so good at ours, because you can pop in, have your butter chicken, have some dip, a starter, Botox for dessert. Like one of those Ann's summer parties where you just go and you test it all out. I mean, it could be whatever you want it to be, yeah. But there is... Well, how do you know if people have liked your food? Because at the end, they must be like... Because they're all like...
38:23Wonderful, we've got to go now. All hammered and just like weird faces. Great. Well, you know, you can tell by like the kind of ums and ums. I'm joking. It's delicious. This is all delicious.
38:35Alan Carr:So a lot of people ask these days, online. Yes. You have cracked the online world. You're in the millions. Yes. What do you think? Why does your content cut through? God, if I knew that, I'd be a billionaire. I think, God, why does it cut through? I don't know. I think you can just, You just have to do what you intuitively feel is right. Authenticity. I just do what I think is delicious and yummy and that you can actually make. I've got you both a little present. Oh, go on. So, oh God, I need to actually undo my legs. So, little birthday presents for you both. You shouldn't have. There we go. So this is the new book.
39:15Wow. So, you know, I suspect you'll be tray begging up the storm all weekend long. And, you know, you said you like your margarita that you put in at one degree and leave overnight. There's a Detroit pizza in there, which is like, have you ever had a Detroit pizza? No. It's so good, Alan. It's like a very thick doughy pizza, almost like a focaccia base. And then you put like a lot of cheese around the side and it kind of oozes down and crisps up. It's really turned on.
39:45Alan Carr:Really good. All these are just one tray baked dishes. Yes. There's everything in here, butter, chicken, everything it's got it all chicken what's that called shawarma shawarma cream oh my god creamy Thai peanut chicken curry I would have this alright well in that case look at this I can do this and you don't need to go to the back streets of Soho to get any of those ingredients but he wants to yeah probably I pick up other things you do John's amazing book the greatest tray-baked cookbook ever is available everywhere and it is the greatest ever And I'm going to say, you can put that on the front there.
40:24Alan Carr:So easy. And this is what people need, just simple but delicious recipes. Exactly. Quick, easy and delicious. Why not do what I do? Just pop it in, go into town, see relatives, go and have a fortnight holiday. And come back and you've got a delicious meal. You might not have a house, but you'll have a delicious meal. And you confirm that, yeah, in writing. Fact. Fact. That's the foreword. Put the whole chapter on that. John, it's been so nice. This is so delicious as well. Thank you so much. Best of luck with the book. Thank you. I literally have loved every minute of being here. It's been brilliant.
41:01Alan Carr:Oh, thank you. Everything's been perfect. I don't want it to end. Let's not end it. No. Yeah, let's not end it. Yeah. Thank you so much for joining us. Don't forget to drink responsibly. Go to drinkaware.co.uk for more info. Do follow us on Spotify or Apple Podcasts or wherever you get your podcasts. And as well, please do subscribe on YouTube and leave us a little comment as well. We love hearing from you. Bottoms Up with Alan Carr and Lee Peart is a Listen production. There's only one thing left to say. John, Alan. Boys, Bottoms Up.
41:46Alan Carr:Turn it up. Storm has zero sugar and 200 milligrams of caffeine, so you can turn that workout up a notch. Good energy in, good energy out. Energy for life.
From the publisher
This week on Bottoms Up! Alan Carr and Lee Peart are celebrating Alan’s big birthday as he turns 50. The boys raise a glass of port and pair it with some birthday shortbread as they catch up on the week.
Lee reveals the painful story of the time he put his back out attempting the iconic Dirty Dancing lift at a wedding, while Alan discovers the very important difference between an osteopath and a psychopath…
Plus, Kylie’s new Netflix series has Alan declaring his love for the Princess of Pop - and he reveals the incredible gifts she’s been sending him for years. But is Kylie actually a secret… pay pig?! Lee investigates.
And joining the boys is TV chef, author and social media star John Gregory-Smith (@johngs), who pairs his favourite Middle Eastern dishes with the wines that bring them to life.
Chapters:
00:00 - Coming Up
00:24 - Alan’s 50th Birthday Celebrations
05:40 - Does Lee Have Gout?!
08:25 - Alan Discovers the Difference Between an Osteopath & Psychopath
14:10 - Is Kylie Minogue Alan’s Secret Pay Pig?!
17:24 - John Gregory-Smith Joins for Middle Eastern Food & Wine Pairings
Drinks featured:
Cockburn’s Special Reserve Port
Château Musar Aana Cinsault Grenache & Cabernet Sauvignon
M de Minuty Côtes De Provence Rosé
Drink responsibly, and as always… Bottoms Up!
Bottoms Up! With Alan Carr and Lee Peart is a Platform Media production.
Get in touch with the show: bottomsup@listen.co.uk
Follow us on Instagram: @BottomsUpShow
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