Simon Pegg tucks into South Indian lamb chops

18:14I don't drink coffee anymore. I've off coffee. No? Okay. I just started. It's my life. No, I just stopped after, I sort of went for this reset, you know, I didn't go in on to the rest, but I went away for a few days on this treat thing and realized because I was having two cups a day in the afternoon, I'd have these real lows. Oh, really? Like a crash? Yeah, so I stopped drinking. I drink green tea, which is equal amount of caffeine. Yeah, right. But I just, it's really slow release. It's not as kind of edgy. Yeah, but I still have the same, but I think it's that morning process. I do drink it when I'm in Italy or I'm on holiday.

18:47Yes. But I did, I absolutely get, because I used to love that go down in the morning and we don't make the machine, but we percolate it like, you know, something. And it's just, it takes about five, ten minutes and you're just in that moment where you're waking up. And it's making that little noise. Exactly, yeah. So I get that. So I think those morning rituals, whether it's tea or coffee, are important. And I don't do it because I don't drink, I don't smoke. I'm so straight edge and I need something that's kind of vaguely edgy. You're allowed coffee at least.

19:15Angela:Now, scones, often discussed which way to do it. I never knew this was a thing but it's the thing where people are like the jam and the cream, the cream and the jam. I can't remember which counties do what. But you have a great analogy. Well, I was in Cornwall recently. I was in Cornwall at a festival and I was talking to a Cornish person assuming that they would think the same way as me. Cream is like butter, you know? It's like a dairy, it's a spread almost thing. So you wouldn't put jam on bread before you put the butter on top. Yeah, agreed. So with the scum for me, always cream first and jam on top.

19:52But this Cornish person was like angry at me for that. She said, we can't be friends. And I was like, what are you talking about? And apparently they do jam first. Yeah, they do. No, I'm with Simon. To me, it's the dairy, it's the butter. Whether it's clotted cream or even whipped cream, it's got to be it and then the jam is on top. I think Devon, they do it like that. And Cornwall, they do it the other way, I think. Yeah. I think when you put the jam on first, because it's sort of, you know, emulsion-y, the cream sort of slips off. So the cream anchors to the scone. Yeah, I agree. And then your jam on top.

20:29It's the way to do it. I mean, I sort of sympathise with that, but, you know, I can't be friends with people who put pineapple on pizza. So, you know, we've all got our things, haven't we? I'm married to one. Oh, my God. Whoa, whoa, whoa. Simon, Simon, Simon. We may need to have a chat later. Whoa.

20:46Angela:Right, on that note. Now, while Angela is putting the finishing touches to our delicious meal, we want to talk about when we had Nick Frost on. And we had such a great time with him. Of course, he had the chop-off with Ang, which has gone down in dish history. I know, I was kind of, I gotta say, Angela, I was kind of, come on, Nick, come on. Come on, Nick. Thanks, Anna. It was amazing. It was amazing. But we wanted to talk about pineapple. Can you talk us through this? This is when you guys lived together. We used to have this dish, and it was always so welcome. because often we'd be in a state of mind where we wanted to eat a lot.

21:22Yeah. I'll leave that there.

21:24Angela:Yeah. Long day. Yeah. And Nick would make, I think it was like a fray bentos pie. One of those ones in a tin. Yes. And then he'd kind of put it in a bowl and then mash it up. Wow. Sometimes we'd have like smash with it as well, you know, that desiccated potato. And then loads of white pepper. He loved white pepper. Oh, yeah. and sauce, you know, like ketchup and bran sauce, whatever. And it would be almost like a sort of a goulash by the time you mashed it all up, you know. But oh my goodness, the savory gloriousness of pies in a bowl. Pie in a bowl. It's just a pie. Yeah, in a bowl. Super simple.

22:04Angela:Yeah, pie in a bowl. I mean, the Frey-Bentos pie is essentially a pie in a kind of metal. Yeah, that's true. But we transfer it to a ceramic bowl. Oh, come on. A bit of glass. Yeah. But then now, obviously, he's great cook. He looks good. He always has been, you know. Well, yeah, pineapple. Yeah, pineapple. But when he was like, that was kind of late night. We're hungry. Yeah. It's something quick, something tasty. That was pineapple. But when I met him, he was working at Chiquito and he'd often worked the line in Chiquito. And as we sort of, you know, grew up together, he just really loved his time in the kitchen.

22:41And that became, like he loved making beef strong because it was a dish that his mum made. And I think as he matured into a man and had a family and stuff, it just ignited his... It just happened. Yeah, yeah. He makes a great roast. Does he? Yeah. He's big on his gravy, isn't he? Yes. I read his book, actually. And I love the way he talks about food. I mean, he reminds me a bit of myself in the sense that when there's crises and stuff... Yeah. I use food to show my love. Yeah. My sister's really... She can do the chat and the empathy. I just turn up with a stew and go, there you go, thinking of you.

23:16There you go, says it all. But he talks about that. He sort of says, well, with his children and stuff, how his love is through the food and what he cooks, which I think is pretty lovely, actually. Yeah, it's lovely. I like that. Also because it means something to him from his childhood, and now he's got the capacity to do that for his kids.

23:33Angela:What do you like to do if you had Nick coming around or someone who you know can cook? Well, Nick cooks. But that's not us. He'll say, I'll do it. He'll come around, bring the ingredients, and he'll cook. Because, I mean, what's the point of not having the best chef do the job? Oh, I love that. Get him round immediately. And I also found out that you've started DJing. You've taught yourself to DJing. I have, yeah. How have you been doing that? Every year we go to the big festival, which is Alex James' festival, which is a big sort of food and music festival. And one year, about four years ago, he asked me to DJ.

24:10And I did it on my sort of computer with some DJ software, And it was so much fun that I just thought, I want to learn this properly. So I bought myself some CDJs and a mixer. And I've got this little room in the garden where I go and I studiously...

24:25Angela:Oh, I've got fun. You know, I've taught myself to mix. And then, so every successive year I've been back to the big feast of all, I've got better and better and better. And then I posted something on Instagram. I was doing a mix of a track by Joe Keery's band. And Norman Cook messaged me and said, how do I book you? And I was like, really? And so he put me to the All Back to Mine head last November, which I didn't realize was actually like an audition to open for him at the Big Beach Boutique in Brighton this year, which Nick and I went to in 2002. There's actually footage of me and him in the crowd.

24:59And it was the biggest free party ever. It's famous, you know, because there were 300 ,000 people or something like that. And so in a weird moment of circularity, I'm going to be DJing on Brighton Beach. No way. That is so fun. I know. I'm very, like, I build a set. It's not like, I mean, my favorite DJ is like, you know, tall Paul and Seb Montaigne and Norman. Wow. That looks insane. Thank you. They can just free form it and like, you know, I'm still quite studious about it. Because I use a lot of loops and stuff. And so it's quite technical. And I get more nervous doing that than I ever do acting.

25:43Angela:And tell us what we have here, please, in front of us. So we have a lamb chop curry called Andra Chintakeya Chap. Oh my God, that's amazing. And the recipe is by Monica Gordon. So it's a South Indian curry and basically you take your lamb chops, marinate them in this ginger puree for I think an hour or so. It's not even that long really. Probably at the same time while they're marinating, you've sliced about three onions, really finely sliced, in some ghee or some vegetable oil and cook those down until they nicely start to brown and caramelize lovely. Then take your lamb chops out of the fridge where they've been marinating, color them off in the pan, the same pan you have the onions in.

26:22Then after that, you add your mustard powder and your Kashmiri chili powder. Mix that all in with the onions and the lamb chops. Add a touch of water, about 50 mils, and then you cook them for about 10 minutes, 10, 15 minutes until they slowly cook through. Then after that, you add your tamarind paste, add a touch more water and cook for another 10 minutes. And then you're left with this beautiful, lovely, sort of juicy sauce, finish it with some coriander and serve with some, you know, little poppadoms, etc. What is ghee? Ghee is basically clarified butter. Right, okay. So basically all the impurities have come out of it so it doesn't burn.

27:00That's why you use the ghee. Do you clarify it yourself? No, you can buy it. You can buy it all there. Yeah, because that's the thing I always find when I cook with butter. is that it's hard to stop it from going brown. Yeah, I mean, when you do it with things like steaks and stuff, always add a little oil and then it will stop the butter burning. Right, right, right. But all you basically, yeah, it always goes to that point where it starts to go a little bit browner, yeah.

27:20Angela:Well, we've done lamb cutlets because we heard that Simon was a fan of lamb cutlets. But these are lamb chops. This is a lamb chop, yeah. So what's the difference in terms of cooking a cutlet and a chop? Well, lamb chop is slightly thicker on the bone, obviously, so cutlets. Cutlets are like the finer end of the best end. So you have this best-end piece of lamb, and you've got the chops that are slightly thicker parts of it, and then the fine bits are your best-end pieces. And best-end is always considered the fillet of the lamb, if you like. It's the tenderest part. But chops have probably more flavour, lots more fattiness on them, and so that's why they work.

27:55And because they'll cook down slowly with this curry, you get all that lovely lamb flavour through it. It's really flavoursome. Thank you. Fantastic. Really good. I'm going to food shark you guys, you know that, don't you? Oh, my God. when I finish, I'll be like... Please, there's loads more. It's more food. I do like a bit of fat. I've got to say, like, on a steak, that moment when you bite into the fat bit is always my favourite. It's really good.

28:18Angela:There's a wine pair in there, Beau Chalet, that goes with it. A nice, light, bodied red wine, which would be perfect to have with some sort of spicy, saucy red meat. It would work. Like this. If you want to try this dish at home, you can. Waitrose.com forward slash dish recipes. All the ingredients are on there. You can get the recipe, the how-to is all on there. Have you done a video? Done a video. Have you done a video as well? You can watch the music video of Angela making this very dish. Like Madonna's new music video. Like Madonna's new music video. It's exactly like that. Shall we talk about The Undeclared War?

28:53Angela:Yes. Let's talk about it. We have the return of The Undeclared War on Channel 4. It is back for Season 2 very soon and sees you return in your role as Danny. Tell us about the show. For those who have not seen this, what can we expect? Please. Well, Underclable was all about GCHQ and about the sort of cyber warfare. You know, we've been kind of fighting World War III since the internet started in the cyber world. In the first series, it was all about an attack from Russia, you know, on our cyber security. And it was mainly about Hannah Kalik-Brown's character, Sara, who was like an intern, who is an incredible talent when it comes to coding, and she recognized certain secrets in the malware, and then she met an old college friend who turned out to be working for the FSB, which is the Russian intelligence.

29:43And we ended that series with a seemingly Russian aircraft in our airspace, and, you know, all hell about to break loose. That was the cliffhanger two years ago. So people... And we kind of pick it up from there. And this season kind of focuses on Danny and his wife, Barbara, played by Sean Brooke. And it's such a fun show to do. Paul McGregor directed this one. He's a fantastic director. I think he did the first film I ever did, actually, which was a weird film called Morality Play. Right. In which I played jailer. Ah, jailer. Literally as a jailer. The limp and keys. and yeah and it just gets more intriguing and the story opens up and you know there's more to it and we actually went to GCHQ to show the because it's great showing it to them because they laugh at stuff that no one else will get you know because we try and be as faithful as possible to that the coding language is all written by proper coders and stuff but I don't think I'm giving around your state secrets when I say that this season, the set looks a little more like the real thing.

30:52So did you know anything about that world before? Because it's quite mad, intriguing world. It's terrifying, actually, when you find out about, I'm going to continue eating. You know, all the nations that are kind of, you know, cyber active have what are called exploits in each other's infrastructure. So there are kind of, we all have, it's like the old nuclear deterrent, is that we all have things that we could activate in our, you know, adversaries' infrastructure and they in ours. Ian Rankin, the author, I think I've said this, I went to a talk of who he does, and he writes loads of books based in Scotland about police detectives.

31:27Yeah, I love it. And like you were saying, you know, he wants to make sure it's really authentic, like you were saying about GCHQ. And everyone said, you know, you do your research. He goes, of course I do. I wanted to make sure I talk about the police correctly. And he picked up the phones and he said, these things, he goes, this is it. They don't trust them. They are tracking everything. And we know that. A lot of people are being scammed with AI, you know, because you could literally get a call from a relative and it would sound like them. Yeah. And they could be in trouble, I need some money.

31:57It's terrifying, really. We are in a sort of post-truth era now where we have to be very, very careful. I know, I had a text message that said, oh, they obviously didn't realise I didn't have kids, but they said, oh, dear mum, I've lost my phone. Can you send me this? Oh, it was me. That was you.

32:13Angela:Well done. That would be you. So what, I've lost my phone? It was basically, you know, Mum, I've lost my phone. You know, can you send, you know, I'm going to send a taxi round. You know, something, you know, can you put 30 quid or something? You know, that sort of, whatever it was, I can't remember. But it was like, well, it's obviously not for me. And this is someone who's just making it up and thinking I'm going to, but people, yeah. I do think it's bad that the phones listen. But. You love it. It does help with target marketing. If you need some curtains and you're saying that, we really need some curtains.

32:44Angela:and then all your adverts are curtains. I'm like, well... Quite helpful. Quite helpful. AI is still, no matter how realistic it looks or sounds, it still has no anima. So there's no spark in it. You know, like, when you see AI actors in things, I see them on Instagram all the time, it just sounds so robotic and without any emotion. Yeah. I doubt any computer could capture your spark. Thank you, Simon. Oh. Ditto. Yeah. Ditto, ditto, ditto. My mum got her eyes done by a robot. That's fair. Yeah. she said she stuck her head in a computer and then she came out and she could see she said a computer yeah true story lens replaced she said I put my head in a computer and came out and I could see she's probably an android they just downloaded her personality she's got wheels now I saw there was a robot in I was in New York the other night and there was a robot cowboy walking down the street like a little robot cowboy And there were people around it kind of operating it.

33:45And it was just like shit-talking everybody. No. It was crazy. Wow, like a proper New Yorker. Yeah.

33:50Angela:Hey, what did you do? But it was so strange and kind of, even though it was a, you know, a kind of thing, but just to see a robot walking down the street felt like we're in the future. Nowhere in the future. Yeah, yeah, yeah. Do you have a robot Hoover? We used to. Oh, gosh. We used to, and we called it Fenton. Oh, Fenton. After that dog. After that dog, yeah. Fenton, Fenton. Because it would always go off somewhere. Hey, Fenton, come back.

34:18Angela:Robot Hoover, yes. Robot Cowboy? No, we don't need it. What would you have if you had to robot up the kitchen? Chopping onions. Go on, Nick Frost. Well, no, but really fine. Chopping a sofrito, really fine. You'd want someone to do that. I mean, you can do it with a machine, but it's not as good. You want someone to do it properly. That would be good. I'd like that. We'll make it happen. So then when you've done the show and you're saying you show it to the guys that are actually doing this. How do you do that? Do you just email it over? Is it a screening? Are they there? We were allowed in. And you're rigorously vetted.

34:52You go inside. In GCHQ is the most successful Greggs in the country. Wow. That's a nice little fact, isn't it? Oh, yeah. It's because, I think, because the entire community there, the intelligent community, they all go to Greggs. so it's constantly busy. Wow. And all the people that work in Gregg's and the various other places there, they have security clearance, obviously, because they've got to come in. And then, yeah, we go to this room and we sit with all the spies and we show them the telly.

35:24Angela:You can see the brand new series of The Undeclared War season two is going to be out very soon. Now, Simon, amongst all your accolades, you really have described, well, you've done something incredible that you've described as the nerd hat trick. That was someone else. It's called the Nerd Trifecta. Oh, right. But I didn't, I wasn't mine. I didn't coin that. Yes. And tell us about the three heavy hitters that you've hit in your excellent career. Well, the Nerd Trifecta is Doctor Who, Star Trek and Star Wars. Huge. And I find myself connected to those three things. Did you have one that was one more, you know, important to you when you first saw them?

36:04Angela:Was they one of those? Star Trek was amazing because we were, you know, because we were playing characters that I'd watched growing up and, you know, Scotty was... I remembered Scotty from the TV show. But for me, being on the set of The Force Awakens in which I play like a blobfish for five minutes, I'm hardly in it. But because Carrie Fisher and Harrison Ford and Mark Hamill, you know, people that I idolized as a kid, they were walking around in costume. Yeah. And Chewbacca, you know, and the droids. I just used to go down there and hang out. They called me the Star Wars squatter. because I would literally just go and I'd just sit and watch it all because it felt like, even more than watching the movie actually, it felt like the Star Wars that I'd grown up with as a kid.

36:47A lot of the iconography was there and the Millennium Falcon and all those things. So for me it was an amazing thing to have cared so much about these films when I was a child and for that they meant something to me. They changed me in a way because they developed my imagination and my love of cinema and all these things. So to be there in it for real was...

37:09Angela:I was truly quite mad to be on the set of Star Wars and them all walking around. And then Carrie Fisher was like your childhood crush. She was. She was. Obviously, I immediately wanted to talk to Carrie and stuff. And she had this great little dog called Gary Fisher as well. Gary Fisher. Who was like a little Frenchie or something. He used to take her with her. But we were walking around the base, you know, the kind of rebel base, resistance base it was called, Arm in Arm, which is for me like, dreaming. And we were just chatting and talking about stuff. She was super smart, Carrie. She was so kind of humorous.

37:47And I think the experience of being back in Star Wars was quite overwhelming for her because it was like this thing that had been a blessing and a curse in a way, you know, the kind of attention that she got, but also the attention she got, you know, both sides of that coin. and we stopped and we sort of faced each other and we were talking and I kind of got a bit lost in her eyes

38:10because, and I remember having this realization that it was the same eyes, you know, it was the same eyes that I'd watched hundreds of times as a kid and a picture I had by my bed and all this stuff and I just kind of fessed up to her and I said, look, you know I've always loved you, don't you? And she grabbed me by the hand and she looked at my wedding ring and she went, f*** you.

38:33Angela:That's so good. And I was just like... It's like cloud nine. It was just the fact that if I hadn't been wearing a wedding ring... Yeah, who knows? You made a shark in a play of food. Maybe. Have you ever met your... Have you gone face to face with your childhood crush on? Well, Marcin Kemp had a huge... Oh, we have Marcin Kemp on here. Yes. Did we tell him? I think we sort of did. And I remember going up, I was invited to the GQ Awards one year and Brian Ferry was probably where Tom was. Yes. And I loved Roxy Music when I was younger. Yeah. And I was with a friend and I said, watch this. And I just ran over to him and I said, I think you're amazing.

39:22Oh, God. Awesome. And I sort of thought, you know, I mean, I don't know if security would probably jump on me now or something if I did that. but I sort of thought when are you ever when am I ever going to meet Brian Berry and never mind run off a bit pissed and go think you're great run off a bit that's it Martin Kemp has aged like a fine wine oh he's still beautiful he's still handsome he's a big boy he does

39:44Angela:he's very gorgeous he is gorgeous he is better now yeah definitely better now he's not wearing those frilly shirts he's got that pirate look yeah he does not sort of new romantic the salt and pepper and he's obviously a sweet guy. Very nice. You love my son. You love my son. We all love. We had an epiphany. Forget carries. Hang on a second. Hang on a second. It's quite a surreal, rare thing, I think, to like meet, you know, someone that you like looked at or like loved as a child or teenager. Or anyone that you kind of like idolized or respected to suddenly be in their presence is amazing. Very weird.

40:26Angela:I love that story. And we had Jon Favreau on recently. Oh, did you? Yeah, and he had such a great time with Jon. We really, really did. And he was talking about the scale of these films and what they're like to go and work with and stuff. And they must be mind-blowing because of the calibre actors and the characters, of course, we know. But then how does it affect you after? Does it make you want to go and do more and more and get bigger and bigger? How is life when you're on one of those sets? Well, it's weird because, like I said, the last two Mission Impossibles, we shot kind of back-to-back and COVID slowed them down and there was an actor strike.

40:59So the whole two films, which kind of felt like shooting one film to us, like one long film, was five years. Oh, crikey. And that's a chunk of life, you know. And I came off finally promoting that film and got home and an offer came in from a Welsh filmmaker called Jamie Adams and he said he was going to make a feature film in six days. And I was like, that.

41:23Angela:I want to do that. And we made this movie all handheld, all totally improvised. Yeah. So Jamie writes the story, but all the dialogue is improvised. Oh, fantastic. And it was me and Sophia Boutella who I mentioned and Quentin Tarantino and Charlotte Gainsborough and Lizzie McAlpine, the singer as well. And we made this movie in six days and it was so freeing and nice to be right back in the kind of basic sort of area of filmmaking where the crew's quite small, you're working every hour that you get during the day i'd spent more time in my trailer on mission impossible than it took to make that film and then to be able to take it to tribeca that was the film that we had out yeah it was so great and it just reminded me of of why i love making films and and reminded me of back in the day with edgar and nick and you know when we were making our movies when you just you work work work work and it's a family and it's great and you just get on with it yeah yeah how do you sort of pass the time when you are around other sets because we have actors who come on and be like you know you're weeks doing a scene like and they're like going mad and they can't remember what they say yeah is it what do you like to do when you're in your downtime are you learning lines are you zoning out no because well sometimes if that likes but then you're on mission you get handed nine pages of dialogue in the morning you've got to shoot it, so then you're like, yeah, but I, I, I, seems a bit disorganized.

42:49Well, I've seen Kim and that's why it's taken them five years, you know, they gave you the lights up. You really are quite incisive, I've got to say. What happens next, sir? That's not for me to comment, but yeah. I don't, I just, I play games on my phone. I find that focuses me.

43:10Angela:And then when you got the call, didn't you get the call because J.J. Abrams was like a fan of Shaun of the Dead yes so you saw Shaun of the Dead and was like I'm calling yeah and he just rang up and said do you want to come and be a Mission Impossible 3 and I'd kind of done a casting for Mission Impossible 3 another version of it that Joe Conaghan was directing and I didn't get it and I didn't think anything of it and I even said something in an interview about well I'm not going to go off and do Mission Impossible 3 and then J.J. called and I was like okay so I just yeah I thought I was just doing like a kind of stunt cameo kind of thing, you know, almost like a sort of a novelty performer.

43:47And then the call came in for number four and then five and then six and then seven and eight. Yeah. Wow.

43:52Angela:It's crazy. Crazy, I know. I love it. I love it. I love it. I love it. And then like, you know, these huge blockbusters that have become like cinematic events and it's like, it must be such a fun world to be part of. It's amazing. You know, the time on the last one was challenging at times just because, and that wasn't all our fault. there were things and we fought through it you know we kind of figured out how to shoot a movie in a pandemic but there were wonderful wonderful experiences in like we went up to Svalbard in the Arctic Circle in South Africa and it was just it's kind of like an adventure I just wish it happened in a shorter space of time we'd like the adventure but like do you know about the Tom Cruise cake?

44:32Angela:no I don't remember this like when it's when he's had like a nice interview a nice interaction he sends someone a cake he's like a feeder Tom Like he's very careful at what he eats. That's why he's in such good shape. That's why he's Martin Kemp level. Yeah, of hotness. That's what they call him. Yeah. Don't they? Hollywood's Martin Kemp. Hollywood's Martin Kemp. That's what they call him. That's what we're going to call him now. Smoking up. But we get a cake on my birthday and we get a gingerbread house at Christmas. But this is because he's known my daughter since she was a baby. And to him, she'll always be a baby.

45:08Yeah. Because he loves her. And I keep wanting to say, just give us the damn cake. I don't want a f***ing gingerbread house. Nobody eats it. It just sits there looking cool. But yeah, he's very generous like that.

45:25Angela:Simon Pegg, it's time for your fast food quiz. What is your favourite way to eat eggs? Poached. Favourite sandwich filling? Chicken. What is your favourite form of potato, if you don't mind me asking? Roasted. Favourite herb? Basil. What is the best crisp on the market? I think a walker's plane. Very much like that. Chef's choice. What's your dish that you miss the most when you're away from home? My daughter makes amazing Korean food, and I miss her when she makes that. What is the best pasta? Fusili. Fusili. Favourite Sunday roast? Beef. What is the best beverage? Sparkling water. Correct. And the favourite toast topping?

46:11Marmite. Nice. And with lots of butter. Always got to have the butter. And carefully spread, you know. It annoys me when they give Marmite on toast to like, you know, say there's like an American actor who's come up, try this British food in a British voice. And they go, yeah. But you spread Marmite very carefully. It's not thick. No. It's a dusting. She's delicate. She is delicate. She's a delicate lady.

46:35Angela:They do do that, don't they? Yeah. You know what they want? viral views like this. Exactly. Like we do. Like we do.

46:46Angela:Let's do the end of the show question. Yes. For your chance to win this waitress goodie bag here, Simon Pegg. Wow. All you've got to do is answer the question within this envelope written by our wonderful crew here on Dish. Hi, Simon. Thanks so much for coming on to Dish. We've been to the shop and got you a bloody bag. To win it, We have one question. If you could rewrite the end of a film or TV series, what would you choose and how would you rewrite it? Thanks. Team Dish. Yes. I would rewrite the end of Lost. Oh. And I'll tell you what. I love Well Done. Well done. Well done. So would Sam. I loved Lost.

47:27In fact, when JJ Abrams called me about a mission, he'd just finished the first season of Lost and he sent me the whole season on individual DVDs before it was on TV. to watch it, to see his stuff, you know, to kind of like check him out as a director. But at the end of it, it just, the end was just like, oh, spoiler alert if you haven't seen Lost, but they were, you know, they were dead all along. It was like, well, that's what everyone thought in the first series. But what they started to do in towards the end was they had this weird thing where they'd flash sideways. They'd always flash back to the characters in the real world, you know, off the island, and you'd learn about them as people, and that would reflect how they were on the island.

48:03but then they did this thing where they started flashing sideways into like an alternative universe and I thought it would have been really good if in order to get off the island they had to die on the island and then they would be transported to the alternative universe so there'd be this amazing dramatic irony because they'd be desperately trying to survive but we'd know that you've got to die to make it and then eventually you'd end up with Jack Matthew Fox and he would, you know, be fighting for survival, but then he'd die. But then they'd all be in this alternative universe in different roles.

48:38And I just felt like there was something interesting there. That's the bad version of the idea. But instead it was just like, I was like, seven years of my life, but it's that. And that's what everyone thought.

48:52Angela:That would have been really good, right? Because then, yeah, they're like desperate to survive, but actually they'd be living. And every time you get the drama of seeing one of them die, but also know that they would materialize in this alternative universe. Let's shoot it. Let's shoot it. Five years? And the goodie bag is yours, Simon. That was good. Wow, look at that. Oh my God. Simon, thank you so much. Thank you. This is so good. Thank you. if that episode has left you wanting more find us on instagram tiktok and youtube just search dish if you want to make any of the meals i cook on dish head to waitrose.com forward slash dish recipes for all the ingredients and the recipes email your questions thoughts and suggestions to dish at waitrose.co.uk dish from waitrose is a cold glass production Waitrose, the home of food lovers.