Tom Holland, Part 2. The skewers sequel... this time, it’s pork and pineapple!

17:22Angela:Why don't you get Ange on your rider next day? Can you imagine? Oh, my God, I'd love that. I just need this thing and Angela Hartner on set every day. Yeah. If you ever take the podcast on the road, you should just tag along to a press tour. That'd be fun. That would work. Just come and do it. Yeah. Okay, so. So in the pork, so we have basically pork shoulder. We make a marinade ingredients, which are cayenne pepper, smoked paprika, ground coriander, ground cumin, light soy sauce with gluten-free and olive oil. So you marinate your pork in that, ideally overnight, but at least 30 minutes to an hour.

17:58Then make sure it's in a nice, again, a dice size that goes on the skewer and then basically place it with the pineapple on a skewer. So one piece of pineapple, one piece of pork, and then roast it in a pan. And this, because you've got that sweetness from the pineapple, it will get smoky. So it is great for a barbecue. You've got that sweetness and it starts to caramelize. It's nice. And then once that's finished, once you've done it, you take two satsumas, and if you don't have those oranges, chargrill those. And as soon as the pork's finished, just squeeze all the juice from those satsumas over the pork and the pineapple.

18:30And then finish with some salad onions, some little spring onions there.

18:33Angela:Absolutely delicious. Delicious, yeah. Do you like a little fruit with meat? This actually, when I was thinking about it, this is my sort of hell, pineapple. because I don't like pineapple on pizza. Not that we're having a pizza, but pineapple and pork is not a thing I would normally have. But I thought, give it a go. It's Tom. I'll give it a go. It's delicious. I like it. You like it? Yeah. It does work. I mean, it's the classic, isn't it? Ham and pineapple slice. Do you remember from the 70s? That dish that everyone... No. Are you two too? All right, I forget you two are children. Yes. I like being a child of 41.

19:07Angela:The adults in the room will remember. It really works, though. It's so delicious. I used to like cheese and pineapple on a stick on like a hedgehog at a birthday party. Yeah, there you go. That's what you want. It really works, yeah. And then alongside that, we've got what? Like a classic Greek salad. Greek salad by Georgina Hayden. Did you think Odyssey and think Greek salad? Of course you did. Yes, we love it here. So you've got red onion in there, tomatoes, cucumber, green peppers, pitted olives, basil, dried oregano. That's the whole thing with the Greek salad. You put dried oregano in there.

19:33And then a very light vinaigrette, which you basically slice up your onions and put the red wine vinegar on there. and then finish all the salad with some olive oil and a touch of seasoning. Again, not too much because you've got the real saltiness of the fetitudes at the end. And then your roast potatoes,

19:48Angela:you've done like a new potato, which feel for me like the summer. I don't know why. Well, yeah, we always think Jersey Roil and stuff. Maybe just a little short sleeve. Short sleeve. Yeah, tell us how you did your potatoes then. Just basically parboiled and then roasted in a pan with olive oil, touch of rosemary, garlic, and finished with a touch of lemon rind and a bit of lemon juice. That's it, yeah. Very good. What's your go-to fat for that? As in, what are you roasting them in? Olive oil. Olive oil? And you would prefer that to a goose fat or something? I think if I was doing big roasted potatoes in the oven, I'd probably go goose fat.

20:20But it felt olive oil was right with kebabs. Okay, cool. Odyssey. So it all makes sense. Odyssey, yeah. Olive trees, grease. It's all about everything. I love it. We've done it, yeah. It's all this, yeah. Delicious. Absolutely delicious. So that's why I think like that. And also, to me, I think olive oil in lightness. If it was sort of roasting, then you're going butter, goose fat. So like, you know, when you come back for Christmas, 2027, we'll do the goose fat.

20:41Angela:Yeah, we've got it. If you want to try these skewers, then you can get all the food that we make on Dish on waittroughs.com forward slash dish recipes. All the recipes, all the ingredients are on there. Now, July really is your month on because we have the Odyssey, which is out. But we also have Spider-Man Brand New Day, which will be out at the end of the month. So we've spoke about you being cast as Spider-Man last time you came on. And I love that story so much. And about you like finding out on the internet, that like mad story that we got. So you were like, what, 19 when you were cast as him?

21:14Angela:Is that right? No, I was 18. 18. I was 18 when I got cast, yeah. And so you've played him throughout your 20s. My entire 20s, yeah. How does it feel to be returning again to play Spider-Man now for a fourth time? It's honestly like, it's such a pleasure. And it is not something that I think I will ever get tired of. You know, I think there's something so special about Peter Parker as a character. That I think people just love him because he feels like just a regular human being. He's so relatable. But then behind the scenes, there's such an amazing community of people that have been on every single one of these movies.

21:53And it really does feel like a family. And I think in our industry, there's so many unknowns. You know, you make new movies, you meet an entirely new group of people. It's so lovely to have that one thing in your life which feels like a homecoming. So for me, playing the character, being in the movies, it's just been such a pleasure. And I've really got to grow up, you know, on this new movie, I had a lot more responsibility. I was welcomed into the writer's room and worked with the director and collaborated on like what the film should be. I think what I've really enjoyed is spending, you know, months and months and months just looking at what the fans wanted online.

22:32So I felt like when I was in the room with the writers, I was like the representative of the fans. So it's been amazing. The movie's great. I'm like super, super proud of it. It's really fun. It's super funny. But really, I think the most emotional version of any of these movies that we've ever made. I showed it to my mom the other day and she was literally weeping. But it was great. And, you know, I love sharing Spider-Man with my family. It's like such a big part of our lives, not just my life. And then there's a huge part of the movie that is all my brother's idea and, you know, sitting down with him and getting to watch that and see how we all kind of exist in that world is really awesome.

23:17Angela:Wow. I love that the family are involved on it. Now, we have not been able to see the film. We've not been lucky enough to see this, but we do have a Marvel fanatic on our team. Manish got to watch, very specifically from Marvel, 34 minutes were allowed. Only 34. No more, no less. So he gave us some notes, so I thought we could chat through what Manish has told us. Great. The suit doesn't look as tight.

23:47Yeah.

23:47Angela:Yeah. That's a good observation. A peculiar one. Yeah. That was. Yeah. Fair play. Yeah, yeah. Spider-Man goes to the hot tub where he's joined by Florence Pugh. Yeah. Yeah, that happens. No spoilers. Yeah. No spoilers. That was a crazy day for me. Yeah. I tried to do that whole like dehydration thing. What's that? It's like what athletes do to try and lose weight really quickly. Right. But one of the side effects of it is it really accentuates the work you've been doing in the gym. Right. And for me, it didn't do any of that. and just really pissed me off because I was so thirsty. So thirsty. Florence came to see us on Dish.

24:26Angela:Oh, right. And we had a really great time with her. She's a real cook as well, right? Yeah. She loves cooking. Yeah. Yeah, she also was like, I've got a really good recipe for a cocktail. And there was no measures. It was like, so you want to put like a bit of that in and a bit of that. And then like some of that. And she made it for her grand. It was delicious. And I was like, that's when someone's a good cook. I love that. And they can just like freestyle it and make it, yeah. Two stars of the bear are in it. Yes, correct. We also get to meet a past villain, Scorpion, who was last seen in the first film.

24:55Angela:Yes, that is very true. Peter Parker looks like he's having a tough time. When isn't he having a tough time, though? You know, being a superhero is not easy. Yeah. It's not your everyday, is it? It's not your everyday. So that's the openness, what we've got there. There's a sauna, new suit, the Punisher. There is Scorpion and a sad Peter Parker. where do you think the film goes next Ange? Ooh. That's tricky. This is ideas for the next writer's room. I like it. Oh no I don't have that pressure. So he's in the sauna. It's a lot of pressure and also the 30 minutes that they have seen could not be further from where the movie ends up.

25:36Yeah exactly. No that's too much pressure. I can't answer that. I don't know upset all the fans if I say something really stupid. No you wouldn't. No, no.

25:45Angela:You wouldn't. No. But a lot of it was shot in London, right? We shot almost the entire thing in London, yeah. Wow, okay. We shot up in Glasgow, where we started. I remember being in Glasgow that day. You were there, were you? The traffic is all I'm saying, Tom. Neil's dad was there. Sorry about that. I'm actually like, oh, you've got to go this way now, there's that Spider-Man movie. And we were like, oh, right, bloody Tom Holland there. That is so funny. What, you were there the day? I wasn't actually there going, hi, Tom, but we were in a restaurant and then we were going somewhere else. And Neil was going to go this way.

26:18Also, dads love to tell you directions. Oh, they love it. And Neil really loves telling us directions. We were like, oh, here we go. No way added to it. It was just like this. I love the idea of like someone sat in traffic and just Spider-Man swinging past. But yeah, we shot in Glasgow. We shot a Pinewood, you know, the historic film studio here in London, which was a real treat. I'd never shot there before. Yeah, it was that the first time, yeah. Which was really cool. We shot on some amazing locations. We had Charlie Wood was our production designer, one of the best in the business. You know, we essentially built New York on the back lot of Pinewood.

26:52That's incredible. Humongous set. Gave us so much freedom to sort of explore life in New York because when you shoot in New York, for whatever reason, you can't shut down streets. So in London, you know, the studios, I'm sure, pay an arm and a leg to shut down a street in London and then you own that street for the day. You can't do that in New York. so when you're filming there it just you know you'll be in the middle of a scene and someone will just walk right in and be like oh my god can I get a picture bro

27:20Angela:and you're like no not right now not right now do people come and visit and like what do you have friends and family when you're in London is everyone like oh my god Tom's in London we should go and hang out or are you like let's see where I go yeah the family come to set a whole bunch you know it's a really fun place and my family like I said they've been part of it they've been a part of this process they know all of the people so you know they'll come and hang out every now and then yeah my cousin said she came because she's married to Tommy Fleetwood oh yes and he's a great golfer yeah and they came without the kids and she was raving about you yeah because little Frankie came along and we walked him around the sets and stuff and we showed him the stunt ball and then Tommy gave me this amazing putter oh wow yeah very nice yeah has it improved your golf?

28:10no no

28:12Angela:I want to play with him. Do you play golf? No, I've never played. He said, have a game, have a game. And I'm like, I can't go from nothing to Tommy Fleming. Yeah, that's a huge leap. And I'm so delusional that I think I'd have one game with Tommy and be like, the Masters. I could do it. I could do it. I could do it. I could do it, yeah. But they said they came and had the best time. Yeah, it was really lovely. Like, loved it. Imagine being shown around the set of Spider-Man. By Spider-Man. I know, I love it. Jesus Christ. Well, great timing. We're recording this, obviously, in the past, but today is the day that the film is out.

28:50Angela:He comes out. So you can get to see it right now. Go tonight. That means I can go on holiday. Yeah. You've finished promo. Yes, you've done. You can go on your holiday. Nice. Do you have a time where you say, I'm going to be off for a little bit now and just be off? Oh, yeah. Yeah, you've got to. I'm pretty good like that. Okay, yeah, I think that's good to do. Yeah. Definitely. Yeah. Otherwise, you don't need any time to yourself. You need to. Or to recharge. Yeah, totally. Because your movies, you know, mentally and physically, you know, you must come out of them exhausted by the end of, you know, the stretches you do them, I think.

29:20It's not impossible. You know, there's people that work far harder. But I just really love the saying of, like, I work to live. I don't live to work. I really like taking time off, especially if you feel like you've achieved something. There's nothing better than taking some time and feeling like you really deserve the time off, you know.

29:42Angela:Tom Holland, it is time for your fast food quiz. Okay. Are you ready? Yes. Okay, here we go. What is your favorite form of potato? Roast. What's your favorite herb? I'm trying to think of the English name of it, and I can only think of the American... Cilantro? Yeah, coriander. Coriander. There you go. Whoa. Whoa. Whoa. I need another cup of tea now. Now. What's your favorite fruit? Mango right now. Mango season. What about your favorite kitchen utensil? Good question. We have recently got rid of all plastic utensils. Correct. Very good. And I have this new wooden spoon, and I f***ing love it.

30:23Angela:Oh, I love that. Shout out to the wooden spoon. It's a classic. It's an absolute classic. No kitchen. Absolute classic. What is the best chocolate bar? oh a dairy milk with dame in it oh yes okay delish uh favorite sunday roast we had a sunday roast yesterday and it was amazing it was a roast beef and i would probably go for a roast lamb yeah okay uh what's the best nut pistachio what's your favorite toast topping marmite the best ice cream is oh i don't really do ice cream what what vanilla yeah yeah it is that is an ice cream yeah it is an ice cream yeah and what about your dish from your childhood oh I love my dad's we used to call it sketti my dad's spaghetti was something I was always super excited to eat oh that's sketti yeah that's sketti that's sketti right Tom we come to the end of the show I'm very sad we're at the end of the show I'm having a really good time she's run out of skewers this time We've got to wrap it up.

31:30Angela:She's taken four trees down for that. Tom, for your chance to win the Waitrose goodie bag filled with lamb's lettuce. Let's go. All you've got to do is answer this question. Okay. I like the idea of Tom taking this to the premiere. Of course, 6th of July, you're not giving me a lot of time there, guys. Oh.

31:53Angela:No. You have it when you're leaving here. I'll have it on the red carpet, shall I? God!

32:02I'm not responsible for that, so...

32:05Angela:Okay, so, Tom, we know that you can eat, we know that you can act, but can you cosplay a Michelin star chef? Angela has made us some meringues. All you've got to do is fill them and present them to Chef Ange to George. All you've got to do. That's all you've got to do. So that's all you've got to do. There's no way I'm going to be able to... I know. Oh, thank you. But great content. Am I doing that as well? Are you joking? Oh, we're going to be terrible at this. Yeah. Averses, I guess. No, yeah? Yeah. Are you competitive? Oh, yeah. Oh, no. Yeah, of course. I'm taking that lambsletters home and I'm eating it before four o 'clock.

32:49Angela:It goes off. Okay, let's do this. Come on. Okay, so here we go. Should we do this? Let's do it. I'm very excited. Pick your mind, please, sir. Here we go. I'm going to go for this one. It's got a nice little deep basin in it. Yeah. Look at that. Oh, I'm going to go for this one. Here, look. I quite like this sort of devil curl. Oh, that is quite nice. That's quite good. Okay. Where are you going to start, Tom? What's that? Cream. Cream. Cream. Yeah. What? What's that? Exactly. Yeah, I'll go cream first. Do you know what I'm going to do? I'm going to do something a little different here. Oh, okay.

33:24I'm going to get my cream and I'm going to put it there. Whoa, that's a glue almost. Oh, very good. You've been working with your brother, haven't you?

33:33Angela:That was nice. Oh, no. Oh, no. OK, I'm going to put it there. You've got some cream in there. I'm going to go with a little lemon curd. Very nice. I like how you guys, when you do that like... Quinelle sort of thing, yeah? There we go. Oh, yes. That was not what... That would be fine. It's quite soft to do. A scoop. That's looking good. I'm going to go for passion fruit. Scoop of this. Yeah, nice. Because I've sort of created a little indentation in that cream. In your little nest. Lovely. A nest, yeah. Yeah. Oh, oh. Oh, okay. All I'm saying, guys, if you're in service, I'd be like, where is the meringue?

34:09Yeah, yeah, yeah. Sorry, chef. Table floor is waiting. It's 20 minutes now.

34:13Angela:Maybe some of these. When you're cooking in a kitchen, how acceptable would it be for me to get my hands in? You're fine to use your hands. Of course. We've washed them, haven't we, Tom? Yeah, before service. That looks not great. Oh, okay. I've done a sort of fan... Is that good? No, I don't know. I think it looks a bit annoying. Pistachios, I do want in somewhere. You want the nuts? Yeah. Will I place them upright like this? Something like that. I'm trying to keep the lemon curd just a little bit. This doesn't look good. I'd hate if this came out. You'd be losing it without snow. Are we on a time...

34:45What have we got? Last minute. Last minute. You've got about a minute, kids. I'm not getting it.

34:48Angela:All right, let's take a little bit of a station there. I love your dance. It's crazy. Kids. I might have a pistachio. I should try. A little garnish of the old mint in the middle. Nick's going nut heavy. Nut heavy. Tom's going fruit. We're about ten seconds now, guys. Ten, nine, eight, seven, six, five, four, three, two, one. Oh, no. They both look good. Mine's a little bit crummy. That's all right. They both look really good, actually. They both do. Hold on, I need to get screwed. That does look really... Yours looks... No, yours looks good, Tom. That does look... She's right balanced. The scale's good.

35:29Angela:I don't have these stood-up pistachios. I regret that. I don't mind that. The only thing is that, you see, Nick. That. There's Tom. Well, there's a quick solution. Okay. Well, you can't do it on the table. What are you going to do? Run out into the restaurant? Say, sorry, Mom. Yeah, sorry. Sorry, Mom. There we go. All right. I do like the nuts. I think they're good, Nick. And I like that contrast. Yeah, nuts. Yeah. You all right? Yeah, okay. Mm-hmm. Oh no, Tom's won. There's a lot of passion fruit on there. That's all right. Okay. I'm going... Oh. Flavour profile, because it's my flavour and you know, you'll understand this, I like sharp and citrus.

36:06So, this is the winner.

36:07Angela:You're the winner. Come on, Tom. The Goody Bag is yours. How about balance? The same balance to the sugar, Tom. It's the balance. You did it well. The goodie bag is yours. The goodie bag is yours. You buried it. And Tom Holland, everybody. Thank you. That was so fun. Thank you. Amazing. Have a great time tonight. Yeah, thank you so much. We'll look out for the pictures. Yeah. You'll see me there with my lamb's legs. Lamb's legs. I would love it if there was a little bit in your pocket. That's so good. And Tom, thank you. Thank you so much. Thank you, everyone, for having me. Yeah, thank you, guys.

36:41Angela:It's always a pleasure.

36:45Angela: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.