Marcus Mumford joins us for Awadhi chicken pulao and all the sides

0:00Marcus Mumford:Picture soft, fluffy Danish dough, rolled and twisted by hand, layered with softly spiced cinnamon butter, silky vanilla custard baked right through the center, finished with a delicate drizzle of icing that melts the moment it's warm. The Cinnamon Social from Ålandstain Golden, indulgent and utterly irresistible Now waiting for you in selected Weichel stores alongside a range of other Ålandstain pastries all baked the Danish way with a traditional craftsmanship Sun shines out and so is something seriously special this summer Meet the limited edition Zalmages bringing bold Indian inspired flavour to your lunch First the Indian Geo Wrap Two halves, double the joy.

0:49Marcus Mumford:Think rich butter chicken with vibrant rainbow pickled slaw paired with a smashed bargy wrap topped with pink pickled onions and a corn mint mayonnaise. And the chicken tikka roll. Tender, saucy, spiced chicken tikka wrapped in a turmeric roll. Fresh, flavour-packed and only here for summer. Available at Waitrose for a limited time. Selected stores, subject to availability. Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.

1:21Marcus Mumford:Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. And we are going to be here bringing you a new episode of Dish. How are you, Angela? I'm very well, thanks. And you're good self? Yeah, good, thanks. You're not hot in that. Well, do you know what? I just came into the room, and I'm wearing a, for those listening to the podcast, a grey mohair jumper. And yeah, Sarah just said, is that summery? Yes, I'm with Sarah. I'm with Sarah. I was like, well, it's always freezing in here. No. It is always freezing in here because you're cooking and the air comes on. Yeah, yeah, true.

1:54Marcus Mumford:So I never know. Now I've got it on, I'm a bit too hot.

1:59Marcus Mumford:Today, we welcome Marcus Mumford to the show. He was known as a singer, songwriter, musician, the lead singer of Mumford & Sons, of course. Marcus is with us to talk about a few things. He just released their sixth album, which went straight to number one. Of course. They also are going to be headlining a massive show at BST Hyde Park. So we need to talk about that. Have you been to the gigs in Hyde Park? Yeah, yeah. Yeah, because it's sort of festival season now. It is, isn't it? Stevie Nicks I went to see. I think that was a couple of years back. She was great. I was killers. She was brilliant.

2:29Marcus Mumford:Yeah. The killers were amazing. Who else? Duran Duran. I went back to my youth to see those. So now I like Hyde Park. I went to Accidental Barbara Streisand. Well, that must have been fun. Yeah, I went. Why was it Accidental? Because my mum and Auntie Angela and Auntie Sheila were going. And they were in time to go and see Barbara. And they were really excited. And then my mum was like, yeah, we're down on Sunday. And me and Mish just met them outside the perimeter of the walls. And then when we were just sat chatting with them on the grass, my friend walked past and he was like, oh, I'm working on it.

3:03Marcus Mumford:Do you want to come in? Oh, fantastic. And mum was like, classic. Yeah, classic. Oh, of course. Yes. We bought these as you go. So we went in and watched it. Had a good night with Babs. It was mega. Love Barbara. Love Babs. Fantastic. Bet Mr. E. Grant was there. He would have loved it. He would have been there. Probably, yeah. Loves Barbara. Before we welcome Marcus in, I thought we could get a question. Yeah. So, Mark has written in, hello to you, Mark, saying hi and hello. Goes without saying, love the podcast. Good old Mark. That's very kind. Thank you, Mark. Thank you. Thank you. Thank you.

3:35Marcus Mumford:Recently, I had a roast cauliflower butter with bread in a restaurant. Brilliant and unexpected to have a twist in a detail from the expected. So, you know, you're going to get bread and butter. He thought you'd get normal butter. Like cauliflower butter. Can you suggest any other inclusions or combinations to my butter game at home to elevate bread and butter? And Mark adds a disclaimer that he knows butter is perfection to start with. So don't try that one. Any things to make butter? Chicken skin butter. A lot of people do that one. That they blend, like, you know, the crispy skin on chicken skin.

4:10So you'd dry it out? Yeah, you'd basically dry it out. And then I think, I mean, if I'm absolutely honest, I've never made it, but I imagine how you would do that. And you'd blend it with the butter. So you'd get all that lovely sort of flavor from the chicken skin. Maybe a little bit of chicken sauce in there or something. You can flavor them like you could do spicy butters, cayenne paprika, butters, things like that. There's your classic garlic, Mark. Come on, don't forget. And do you do that ever? Do you ever make flavored butter at home? Not so much at home. Sometimes you use it for work. Because if you're finishing a dish, there's a big one.

4:39And people do a lot of andouille butter, which is that spicy sausage from southern Italy. So you mix it together and then you basically, a dollop of that in a sauce at the end gives it a spice up there. So we've sort of done spicy butters. You can do a cacio e pepo butter. So loads of cheese in there, some pepper and stuff like that.

4:56Marcus Mumford:So try the chicken skin. Yeah, chicken skin. Or lots of spices. One, herbs, butter, anything. Yes. If you do ever have a question for us, don't have to be about butter. No. But we like them once the best. you can email us dishawaytrails.co.uk or you can leave a comment on our YouTube or on our Instagram thank you for your butcher guidance I think it's time to get Marcus Mumford in let's do it Hi Marcus Hello everyone Welcome Hi Can we hug? Can we hug? Nice to see you Hi Marcus How are you? I was just eyeing up your spare milk pans because I'm in the market for a new milk pan Oh okay And then I was out of the bag and then I had to run in Oh very nice distracted by a milk fan.

5:38Marcus Mumford:I never know a milk fan. Anyway, come on in. Come in. We're going to get you. Come and sit down over here, Mark. Come on in. So we will have talked about you prior to coming in. Yes, okay, girl. I'm glad I wasn't here for that. Yeah. All good, nice. Yeah, all nice things. All nice things. Well, we should welcome our guest, Angela. It's time to welcome a musician, a singer-songwriter, a producer, a Glastonbury headliner, Grammy award-winning global superstar. That's what we're talking about. It's international. A round of applause for Marcus Mumford, everybody. Thank you. Hello. Hi. I thought you said I was going to be spared the introduction.

6:13Marcus Mumford:No, the introduction was worse. That was the posse history. Really? There was more accolades. There was pictures. At the age of five, we went through your whole life. I'd gone through it, yeah. That was just to, like, you know, hear everyone up a little bit. To wet the whistle. Yeah, wet the whistle a little bit. Yeah, here we are. We also, one of your accolades that I really want to talk to you about is, of course, we'll talk about, you know, headlining Glecdenberry, your successes in music, but we've also heard that you make a phenomenal cauliflower salad. I mean, phenomenal's quite strong. That's what we've heard.

6:45Marcus Mumford:Is that the word on the street? That's the word on the street. Yeah, it's pretty good. We've got it pretty dialed at this point. Yeah, it's pretty low. What's in it? It's roasted, but pretty much burnt, cauliflower. Yeah. And then pine nuts. Lovely. Feta. Nice. On a spinach bed. Oh. and avocado, and then just balsamic and olive oil. Very nice. I like the introduction of the feta. I would never necessarily put feta with the cauliflower. I like that. There's still time to learn, Ange. Always time to learn. Always time to learn. The saltiness of it, I think, would work well. Taylor Swift came and stayed and did some recording and loved it so much.

7:25Marcus Mumford:We ate it almost every night in COVID. It was either that or spicy broccoli salad. Yeah. And we just got into a vibe of just eating that. And she came towards the end of COVID and we were still very much in our cauliflower stage era, actually. And then she has since taken her way, calls it the Mumford salad. Oh, yeah. And was quite keen on it. We should make the Mumford salad. We'll make it one day, yeah. Let's make it for an episode. Yeah, we should do that. But the balsamic has to be quite syrupy. Right. So a really aged one. I can't do this watered down stuff. No, no, no. It's not balsamic.

8:01Marcus Mumford:It's not. It's not. It's got to be like really sweet. Yeah, yeah. We went to a balsamic tasting, so Nick knows all about that. We were in Bologna. It is. You know what? The boys in the band went on a side quest when we were in Italy to a balsamic farm and did the same thing. It did like a tasting. And then when you taste the real syrupy thick stuff, you can never go to the water. No. It's basically a glaze. Yeah, exactly. We learned about the process. They stick it in the loft. Yeah, they were doing the whole thing. And each barrel goes to another barrel and another barrel It gets to the smallest one as it's just reduced down.

8:36Marcus Mumford:And how long do they age this time? I mean, some of them can be aged up to 24 years. I mean, they really can. But you want a thick one, and it has to have that DOP that it's from that part of Italy, from Bologna. Well, we're going to start today with this. We're doing an alcohol-free gin and tonic. There we go. So cheers, Marcus. Cheers, guys. Thank you very much for having me. Cheers. Of course. Thank you for coming. Cheers, Nick. Cheers. This bloody table, the reach. The reach on the table, guys. Oh, yeah. Yeah. Lovely. Oh, yeah. So you got the train up today for us. I got the train up. Yes.

9:08Marcus Mumford:Which was lovely. I actually got the train with my wife. Oh, nice. So we had a couple of hours on the train together. Nice. Yeah, lovely. And I totally forgot we were actually eating today. What did you have on the train? No, I didn't have anything. Today was going to be a fast day. Oh, right. And then we got to the station. I said to her, I think I'm doing the dish. I think I eat. She was like, yeah, you eat on that. I was like, wicked. Okay, great. We're eating. No fasting. No fasting. It's better than coming and you've eaten. Yeah, that's true. But I did then think, should I swing by and get some oats?

9:39Marcus Mumford:So that I'm not one of those guests who comes and is like, great chat. Because I'm sure that happens. Marcus, we thought we'd start with your food likes. We always like to start going through the things. I have to say, I panicked with all of these questions. We were on our way from Melbourne to Brisbane. And I completely panicked. So I have no recollection of what I answered. Okay, this is going to be good for you then. I took it seriously, but I was in that, like, you know when someone asks you your favorite song, and you're like, well, it's Sinead Twain, obviously. Yeah, yeah, yeah. It was like that.

10:13Marcus Mumford:My worst question, even as a DJ. My worst question. It's the worst question of all time. Yeah, yeah, yeah. I always forget to talk about Radiohead. Yeah. And they're my favorite band, and I always forget. Always forget. Always forget. Well, let's do the food version of that right now. Okay, here we go. On dish. Because I like this, because sometimes people just list, like kind of like a, you get kind of like a shopping list. Yeah. So people are like, eggs, chocolate, milk, tomatoes. Yeah. But I like that you did meals, which I really like. So I thought we could delve into these a little bit. Beef Wellington.

10:42Marcus Mumford:Oh, it's the greatest meal. It's fantastic. You can make, no? It's pretty good. It's up there as one of them. Have we had a Beef Wellington on here? Never made one. No. Don't think I ever would. Have you ever made one? You wouldn't. I have made a Beef Wellington, but it's the timings, about getting the timings right, making sure your pastry's cooked. It's stressful. Soggy, yeah. That's why it's such a treat. Yeah, exactly. When it's done brilliantly. Because if someone goes through that stress for you, then it's done well. It's true. Are you saying I've not delivered now, Mark? Because I haven't actually done that stress for you.

11:09Well, that's the assumption you made. As you said it. Yeah, yeah.

11:14Marcus Mumford:It's definitely not one of those chucking pots situations. No, you can't. It's my execution meal. Oh, right. Yeah, yeah. If I'm on the chopping block, that's my last meal. Well, let's make a deal. If that ever comes, I'll make it for you. There you go. I'll make a move. If you're ever on death row, call out. I feel like there was a thing of beef wellingtons maybe this year or last year when everyone was making them on Instagram and TikTok. Well, I don't want to throw shade, but Brooklyn Beckham did one with spinach in it. Right. I'm not into that. No. Yeah. Not into that. No. Well, I think Gordon's the master, isn't he?

11:46Gordon's put it out there everywhere. But I think you do the parma ham, then you do the mushrooms, and it's basically what you're doing is pastry, parma ham, mushrooms, then I think it's the beef. And is there mustard? Do you do a bit of mustard?

11:57Marcus Mumford:I'm not a big Palmerham in my Beef Wellington fan. I'd like it on the side as a little snack. That's it. Oh, well. As a warm-up. I don't want it inside my Wellington. That's fair enough. And it's all about protecting the beef in the cooking and then making sure your pastry's cooked so you want no leakages from the mushrooms. Because you're trying to do two things at once. You're trying to do pastry, you're trying to cook a nice steak. There's a lot going on. Hence why we've never done it on this show. Hence why we've never done it and we're not yet to. Alongside Beef Wellington, a spicy rigatoni.

12:25Marcus Mumford:Yeah, not together. No. That would be mental. There's a full stop new sentence. You also like a spicy rigatoni. I do like a spicy rigatoni. Is that tomato based or is that meat? Yes. Oh, right. That restaurant, that carbone. Yes. Mario carbone. Yeah. The one in New York and there's one in London there. Yeah. Yeah, there is one in London. That's right, yeah. It's a scene. Yeah. But the spicy, the vodka, whatever they call it, rigatoni. Yeah. is that I ran a marathon and I had two of those afterwards. He did the marathon in 15 minutes. Yes, yeah, yeah, yeah. I think that's a good reward. That was my reward meal.

13:04Marcus Mumford:Yeah, we've made that. I like that as well. I didn't think I would because you'd think that vodka would be too much, but the sauce and it works really well. It really works. Also on your list was spicy tuna. Was it? Yes. Great. I really panicked. Yeah. But yeah, you can whack spicy tuna on most things and I'll have it. Delicious. Have you got like a favorite spot where you'd go for that? I love like, you know when they did spicy tuna with like a crispy rice? Yes. And you put the spicy tuna on it. Nobu does that very well. Yeah. I mean, I don't want to be too elitist, but Nobu does that very well.

13:35Marcus Mumford:Yeah. There are nobues now, bloody everywhere. They're open already in Nottingham. So what you're saying is, we're now men of the people. Because there's a Nobu in Nottingham. There's one in Nottingham. Pop along to your local Nobu. Crispy Duck Pancakes was on your list. Those are one of those kind of things I'll order. If it's on a menu, I'll order it. That and chocolate fondant. If it's on a menu, I'll order it in order to try it. Ted from our band is like this with tiramisu. He's actually trying to qualify as one of the judges for the World Tiramisu Championships. Is he? He's like going through all the stages of training that you have to go through to become a qualified judge.

14:14Marcus Mumford:What do you have to go through? You have to eat a lot of tiramisu. A lot of tiramisu, yeah. Yeah. And so he's getting, and then if he sees one that's outlandish, there's some matcha in it or something, he'll get all grumpy. Yeah. But anywhere we go, and people now bring him tiramisu to try, because he's become like the tiramisu king. Yeah, yeah. There was one in our dressing room the other day when we were in Auckland. And he didn't like the look of it. Yeah, I don't know if they travel. But what do you like to make when you're at home alongside the cauliflower salad, the Mumford salad? I've started trying to add a bit of protein into that.

14:46Marcus Mumford:Yes. Because I spent a long time not eating enough protein. And so now I'm sad to say we've got an air fryer. That's okay, I think. It makes things much easier. We'll forgive you. We were sort of not into them just in terms of the kitchen appliance space. We've got so much stuff. It's in a cupboard. It's in a cupboard. Fantastic. I can't deal with another thing. So what do you make in the air fryer? What's your thing? Just either salmon or chicken because it's a hack. Yeah. You know it's going to be cooked the same way, basically, every time. And do you like to have people over for dinner? Are you a house at the...

15:25Marcus Mumford:No, that's an easy one. Next. No. Because it's like once you get the kids in bed, that's our time. Yeah, yeah, yeah. And no, we don't really want anyone else involved. I spend all of my time, you know, with people at work. And when we get home, we're fairly rude. And actually, no, you're not... Antisocial. But Dave Grohl said the similar thing. He said, when it was the early days, he said, we're all there, we're away for months. He goes, as we've got older and family, he goes, actually, what you want to do is either have your family with you, but I think you've got young kids. Yeah, so you're not going to take them on tour the whole time.

16:01And then you just want to be home with your family and having proper time. It's totally understandable.

16:06Marcus Mumford:So we don't do that lots. We do lunches. And that's fun because everyone brings something as well. But dinners, no, not really. Do you have a way of getting everyone out? Because, you know, you do invite people for lunch, and she's really good at inviting people for lunch at one, and people are still there at like 10 at night. Yes. But do you have a good... That's not cool. No. No. I'll often just leave. Right. I hope it becomes obvious. It seems to work. It's like doing an Irish farewell in your own house. In your own house. It's true. It's like, he's gone. He's not coming back. Yeah. We should go.

16:42Marcus Mumford:We should go. It's a good one. I've said to friends that have literally been there still at night, and I said, there's a spare room and a bed and towels. Stay, but I can't stay up any longer. I have to go to bed. The choice is yours. And I literally can. Well, Neil can do an Irish goodbye like you and just disappear. And you turn around, you're like, where's my husband? And Neil's gone to bed. That's lovely. Lovely from Neil. Thanks, Neil. I also am getting more direct. Got to be, yeah. Where I'm like, we're done here. Yeah. And then did you come from a family of food lovers? do you have like good memories of sitting down yeah like all my all all my memories of listening to music at home were in the kitchen with my mum right yeah and that's how i really fell in love with music actually yeah and watching her cook and i didn't realize how much i took him by osmosis but just being around her my brother didn't spend as much time in the kitchen and can't cook yeah and doesn't like to and i i spent loads of time just in the kitchen i would just hang out while she cooked and we'd listen to music or talk or whatever and then and she did all the cooking and so i yeah i love kitchens are like the hearth you know of the household and i still think that and you do all the cooking now pretty much yeah most of it yeah and what was she cooking what was your mom making that takes she's making like traditional british food yes meat and two veg shepherd's pies yeah yeah and always pudding yeah yeah whatever every day of the week it was pudding.

18:10Marcus Mumford:One thing that we wanted to talk about is that you grow your own fruit and veg at home. Do you? That might be a PR, that might be a bit of a lie, that. Really? We thought you had like a farm going on down there. Yeah, no, we do. Like runner beans? Yes. Radishes? Yes. But not, butters and not squash. We get a lot of squash. Yeah. Apparently squash just goes. And it just goes. Yeah, it's the stuff that requires less maintenance. Because we'll go away for a while and come back and then there'll be radishes everywhere and then we'll eat radishes only for a few weeks but yeah it's amazing what you can do with a quite a small bit of soil but i'm not very good at the admin i guess if you're you know busy and touring the world and traveling and summers wear away yeah that all summer yeah yeah yeah so it's a full-time job it's full-time job yeah but that'd be like my dream to have that like space and go out and grow everything but can't you do it and i don't know maybe i could do it yeah it's the it's the time herbs do you grow I do grow herbs.

19:08Marcus Mumford:Do you have a window sill or a phasm? I've got herbs outside. I've got a lemon tree. I've got a lime tree. I should have brought that today for the curry, maybe. But do you ever use the lime? Come on, tell the truth about what happens. I've never used any limes nor leaves from it. Well, it will... Do you get fruit from it? Yeah. The lemon tree goes off. But yeah. We went on a cookery course early on in our marriage in Italy. And we were really excited. We learned how to make gnocchi. And some sort of lemony chicken situation. And I got the quantities wrong and put like 12 lemons in. And it was supposed to be 12 teaspoons of lemon juice or something.

19:46Marcus Mumford:And it was an absolute disaster. But I get a bit enthusiastic around a lemon. Yeah. Get a bit carried away. It can happen. It can happen. So you like it then? It's something that you like to do if you've been doing the courses and you're... Yeah, yeah. I do like it. Yeah. I do like it. And it's also one of those things that you don't get to do on the road. Yeah. And so you come home and it's like a comfort thing to cook your own meal. We were on tour in New Zealand just now. And I went to a friend's house and we had a home-cooked meal. And it was more of a treat than eating out somewhere. I always think when I've been busy, not that I've been on a tour or anything, but when I've been busy or been away, I always think like cooking in the house.

20:27Marcus Mumford:You've never been on tour with a band? Never been on tour with a band. Come on. It might be time. We've got a chef. Yes. I can hang out. Let's go. You've never been on tour. Never been on tour. I've been on like... Even in the 2010s. When I was popping off for Grimmie. I've slept on like a tour bus, but not a tour. I went out once for a pint on a Friday or a Thursday afternoon in Camden and woke up on Saturday on the Isle of Wight on Amy Winehouse's tour bus. There we go. But not a tour. That counts as going on tour. But no, it's not at all. yeah i think i'd like it more now like with a major successful band like going to nice hotels wait wait yeah yeah i think i'd like that our dressing room game our dressing room game has changed massively yeah since the early days of warm fosters yeah um and walker's crisps it's um there's candles involved yeah i want this one yeah and drapes and like where's the chef yeah Yeah, exactly.

21:31Marcus Mumford:On that one. What is on the rider list? Is there anything that you do love to have before or after? I've basically taken most things off. Right. Because having chocolate and crisps in the dressing room every night, which is what you did as a baby band, because it was the easiest things to have access to, I now have asked if we can avoid having those things in the room. So now there's a NutriBullet. We've become those guys, you know. You took in Marcus, and then Anj, you can tell us what we have here. Okay, so it's a Wadi Chicken Pula by Ravinda Bogle. And Ravinda's an amazing chef, but it's a one-pot rice dish, really.

22:11So you wouldn't call it necessarily a curry. It's a one-pot rice dish.