Tom Holland returns! Part 1 featuring smokey skewers and... pigs in blankets

23:45Exactly. So we have some summary likes from you. You love the genre of barbecue, we hear, with your favourite things being on a barbecue, ribs, chicken drumsticks, halloumi. halloumi I don't think it gets a lot of dish time actually really? I think this is the first dish time is it really? I don't think we've had halloumi before I remember the first time I ever hosted a barbecue with all my friends I would have been probably about 16 and my parents were away on holiday and I had all my mates over from school and I decided to make halloumi and I obviously didn't think about the fact that it melts so I would open the barbecue put it on close it go away come back and it would be gone I was like, where does it keep going?

24:29It's obviously just melting through the thing. So just a warning, Ange. Yeah. It melts. Yeah, it's gone. It can melt. And do you like to do a barbecue now? Do you have people around for a barbecue if you have time? My brother Sam actually has just put in a pretty legendary setup in his house. And he had a barbecue yesterday, which I couldn't attend because we've been doing press. but when you have a chef in the family those sorts of days it's nice to wait for it to be really special and let him get it Am I making this up or did you have like one bill? We had this Mongolian barbecue which is like all clay and you just wood so I like the wood the smell of the wood so you put that in and then you have the barbecue there but no I do like it but I sort of think I'm impatient for barbecue because you've got to let yourself I want to turn it on and cook it You know, and of course I'm the one who just throws the fish on and it's stuck, you know, and it's just like, so I leave that to Neil or our friends who come around.

25:29I feel like we do the very different, like an American barbecue to a UK barbecue. Have you experienced like a great American barbecue? Yes, I have. My friend George Cottle, who is actually the stunt coordinator on the Odyssey. Yes. Who is probably the best in the business. He does a great barbecue. Oh yeah. Shout out George. Shout out George. He's a really, really good cook. stunts and barbecues. I know, what a man. What a man. What a man. Man, real man. Just really soft hands though. Oh. Yeah. What do you think his secret is? Well, we used to joke because we would, when we would do the stunts back in the day because he did all the Spider-Man movies, that's where we met.

26:07They cinch you into the harness and they put these things on you called shackles. And that is basically your lifeline. Like that shackle is what's connecting you to the wire which is lifting you 100 feet in the air. And usually the big kind of burly rigger is the guy that will tighten those up because you want those things to be tight. And then it's, you know, the stunt coordinator, once you've got it, is always the one that wants to come in and take you out because it's kind of the glory moment. Yeah, yeah. And he could never undo the shackles. Oh, George. Oh, George. Bless you. Love, George.

26:39How do you find all those days? Like, obviously it is part of acting, but when you want to, you know, portray a character or want to become an actor when you're younger, then you've got to go and learn wire work. is so sort of far removed, I guess, from like learning dialogue, like different parts of your brain to do it. Are they fun days where you get to do that or terrifying days or hardcore days? It's all of those things. You know, sometimes stunts are really routine and it's like something you've done a hundred times. And sometimes you're testing yourself and doing something really new. The stunts that I love are the ones where, you know, yourself and the rigor have to be in perfect sync.

27:14You know, there's so many moving pieces that go into making those things make look realistic. I don't necessarily like the ones where someone just goes, three, two, one, and you're just like, oh, f***. And it just, you're on a wire and you zoom out of the way. I don't love those ones. And I love fight scenes. I love doing fight scenes. I much prefer doing fight scenes with stunt performers because it's like dancing, you know, and a great dancer can make a mediocre dance partner look fantastic. So when you do fight scenes with these like super talented people, they like elevate the entire scene.

27:52When you're doing fight scenes with other actors, that's when it actually gets more dangerous because, you know, both of you are always going to be slightly different every time you do it and you might get a little too close when you're throwing a punch and it can be quite stressful. I thought this in the Odyssey when there's like that amazing sort of sword scene that you have up on the cliff. Yeah, yeah, yeah. That's good. And I was like, the amount of work and prep and training days. And I was like, yeah, Tom will have had days, I don't know, in a room somewhere practicing that. Do you know what?

28:22We actually had days by the side of the pool. It was glorious. Nice. We shot in Greece. They took over this entire hotel. We must have rehearsed that fight scene for three weeks or something like that. Wow. The mistake that we made, though, is where we rehearsed it was like perfectly flat ground. Oh. And then when we got to set and we realized that we were doing it on the edge of a cliff, we had to like change some of the action because it just wasn't going to be possible or safe to do it where we were doing it. But it was amazing though. It really was. Yeah. I love that. For me, like the more prepared you can be for a fight scene.

28:59And what I love about Chris is that he has such an appetite to tell the story through the action. You know, sometimes you're doing action just because it's cool. Yeah. But he will never let that happen. There has to be a reason for it. So the more rehearsed you are, the easier it is for you to perform through it rather than just doing a fight scene. Yeah, yeah, yeah. So it's important. Yeah, important to do. This looks delicious. Yes. The food is here, Ange. Yes, it is. It looks fantastic. Tom, please get involved. Oh, a skewer. Yeah. Oh, a large skewer. And there's a little spoon if you want to do a bit more sauce and there's salad there.

29:38So what have we got here, Ange? What have you made for? So we have Padron pepper and halloumi skewers with a sweet and smoky honey drizzle. Lovely. Delicious. And then a little... Stuck in a little lamb. And we've got a lovely little summer. So a pea and mint with lamb's lettuce, green beans and mangetou with a lovely lemon and chive dressing. And this is a recipe by Ellie Kirshen. Or as I pronounced it once, mangy-toot. Mangy-toot. Mangy Tooth we've all done something like that well I have with yeah Lionel Lionel I've always been saying Lionel I've been calling him Lionel I know when you think about it I was wrong no imagine I bet you're not no you bet you're definitely not okay so let's talk about this Ange fill us in we've got a skewer our first skewer our first I think so I've never had a skewer on dish I don't think I think so I've never had a skewer why are these good for like barbecues summer cooking Also, I think because, yeah, it holds together.

30:42It's smaller pieces, you know, so I think it cooks quicker as well, which helps, you know, when you do things like that. So I think that makes it easier. But, you know, and the key, obviously, when you do any skewers is you soak your skewers in water so that when they go on the barbecue, they don't burn. Oh, I saw that in there and I thought you were washing them. Yeah, well, you know, so you basically soak your skewers in water so that when they hit the heat or basically, you know, because you get the flames up sometimes, then they don't burn because otherwise they burn. I mean, a couple did sort of catch a bit of the gas.

31:12So like that. And so with the Padron peppers, we basically toss them in a little bit of olive oil and salt and just let them sort of marinate for a few minutes and then putt up the halloumi, put them on a skewer. So you had a piece of Padron pepper, a piece of halloumi, etc. And how do you make the dressing? The dressing is delicious. So you put that on before? No, this goes afterwards. That's otolenghi sweetened smoky powder. We mix that with some lemon juice, olive oil and honey. and then that goes on afterwards. Because I think if you put it on now, the honey would make it burn in the pan, but then you've got that lovely smoky sweetness, which is what you want.

31:45And you don't have to do this on a barbecue. You did it in here. No, I did it on a pan. Yeah, you can do it on a grill pan or you can do it, yeah, I just did it in a frying pan. That is delicious. Thank you, boys. Very tasty. As Tom said, it can melt, can get a bit messy. Do you have any tips of making it like... I think with the halloumi, it's just a hot pan. So once you put it in hot, because you can see it's charred, once it goes in hot, then it slightly seals it, if you know what I mean. So it doesn't sort of, not escape, but it just gives it a little crust. And then I just turn it as we were cooking it.

32:18But yeah, I just did it in a pan. I just did it now when we were talking. Super delicious. Because they're all on the skewer, so yeah. And you need something. I think the key with anything in barbecue is the size of what you put on your skewer and also knowing that things aren't going to disintegrate. It's like, you know, if you do meat, that's going to take a lot longer. So whatever you put with the meat, you don't want to put something like a strawberry because that's just going to disintegrate. You want something chunky. So either chunky piece of vegetable or chunky piece of fruit. So the Padron peppers hold up while the halloumi is cooking because you're only charring the Padron peppers.

32:48Yeah. Normally it's an asparagus, pea, mint, and lamb's lettuce salad with lemon and chive dressing, but asparagus are out of season now. So what I've done is these lovely flat beans and the mange too there. The salad is delicious. It's really good. I love the mint in it. So yeah, finish with mint, finish with chives. So you basically cook your beans, the mange too are raw, cook your peas, mix them all together. Your vinaigrette is basically extra virgin, olive oil, lemon juice, lemon rind, Dijon mustard, clear honey, and then chives at the end, and then mix all that together. And right at the end, put your herbs and put your lamb's lettuce and give it a little toss, because the lamb's lettuce is very delicate.

33:24So once the dressing hits it, it's going to start to, you know, not cook, but it just disintegrates. It's so good. They're really good together with the halloumi as well. You can't really leave lamb's lettuce overnight, can you? No. Once it's gone. I sort of feel... You pick it, you eat it. That's right. Yeah. You can try this recipe, waitrose.com forward slash dish recipes. It's where you get all the recipes, the how-to. There's also a wine pairing if you want to have a wine with it. There is a rosé. What is the rosé, Ange? So it's a rosé from Corsica. Lovely, light little spice that will work really well with this beautiful barbecue.

34:00nice with a smoky smoky halloumi moment would you like another one Tom? here do you know what? I'm all good for the day because there's more courses to come right? there's more courses yeah oh I had just had one of those Padron Peppers yeah I had one of those a second ago did you get a hot one? hot one I did hot ones the other day yeah oh my god how was it? it was horrendous no and I think I might be the first person I threw up no in the interview wow because it was so hot well no because I'd been nailing so much milk yeah and then I just started laughing sorry I shouldn't be telling you this while we're eating your lovely food we can handle it and it's just like I look like a baby you know when a baby just has like pure milk that comes out it was literally like that oh my god I read this has it gone out?

34:44no no no I told them to keep that in though oh my god please make that the thumbnail yeah amazing I just watched that's brilliant I just watched Penelope Cruz on it and she was like saying her like family and kids made her do it and she's like she's like screaming at her family off camera and she's like so restrained with it but it's obviously and she's like like threatening her family like it's because I always think how hardcore can it be but I tell you what pretty hardcore that's pretty impressive it's way worse than you think wow I bet I've done it twice now and last time I did I was like I'm never doing that again and then I did it again and I'm never doing that again I've never been that again it's been setting you up to do this My publicist.

35:31My lovely publicist. And then how long is the recovery time after you've done Hot Ones? Are you like a mess for hours afterwards? Because I always feel like when I have something spicy, it really does stay on your stage with you, yeah. My favorite part about this new experience is I did it with John Burnthorne, who's a very good friend of mine. Absolutely love him to bits. He is on Broadway right now doing his show. So he finished that, and then went and did a full Broadway show for three hours. No. Yeah. It is like a super, super demanding show. And you know what happens when you eat spicy food?

36:08Imagine standing on stage in front of thousands of people. Wow. I can't believe he's done that. Wow. We were texting in his half and he was feeling it. The audience would have been like, wow, this is so intense. Yeah, intense. His face is exploding. Sweating, you can't believe. He's really just trying to not s*** himself.

36:32I want to talk to you about the premiere, because it is tonight. Yes. How do you deal with that situation? Because it's quite a mad situation. You pull up in a car, thousands of people outside screaming, the red carpet photo situation. What was your first experience of that? And has it always been something that you've enjoyed? Do you enjoy it? I loved it as a kid. and then in my 20s I think I found it incredibly overwhelming because it's a work event I think lots of people think that it's supposed to be a night for us to celebrate but it is really like the final chapter of your work before you hand it over to the world but now I'm at a time where I love it to me like sharing it with the world is where the pressure feels most real and I get a bit of a kick out of that and tonight to see the film with an audience of people is such a pleasure that i actually just you know the carpet is the carpet and you know it's really overwhelming and it's quite exciting but getting into the room to sit down and to watch the film with everyone is going to be such a pleasure do you have like photo face do you know like what you're doing when you're getting there because no one sort of tells you how to do it yeah but then i watch like movie styles i'm like did someone tell them how to do it?

37:52Because they are good. I was like subject to an internet meme for a long time where people thought that I was like hiding a frog in my mouth on the red carpet. What were you doing? And I think it was because I was trying to clench my jaw so hard. I was kind of doing this like puffy cheek thing. And I think what I ended up realizing is I should just sort of stand there and smile. Yeah. You know, I think all the pictures of myself I like the least are the ones where I can tell that I'm like trying to do something. And some people can do it and I don't think I can. So the film is, the premiere tonight is of course The Odyssey.

38:33Yes. Which is Christopher Nolan directed. Tell me about the experience from when you get the call and you get onto that first day on set. What is it like when Christopher's like, do you want to be in The Odyssey? I mean, obviously the first word out of your mouth is yes. Yes. I was really you know intimidated to meet him but he's a very disarming person like he's really kind he's really you know personable and he was really open about the ambition of what he wanted to try and do and I love film I love making movies I love watching movies and I was just excited as a fan of cinema to hear like what he was planning on doing and then to get the chance to be in it was just you know I'm still to this day kind of pinching myself like knowing that I'm going to his premiere tonight is exciting enough and now knowing that like I'm in it it's like crazy to me still I'm still trying to get used to that and does he like ring you to say do you want to be in the Odyssey or because I know that he doesn't he doesn't have a smartphone he doesn't do emails wow no he has no phone very for you you get love that you essentially get called in to come meet with him right and you come and sit down with him and you know for a long time we just chatted as just two people about film and then he kind of, you know, dropped the mic and said, the movie I want to make is The Odyssey.

39:52And then immediately in my head, I'm like trying to remember what The Odyssey was about to try and seem intelligent. And, but no, it was amazing. He pitched me the story. He told me the role. I took the script home that night and read it and, you know, was absolutely floored by his ability to adapt something that's so massive. I think he's so celebrated as a director. He's often overlooked as a writer. Yeah. and it's true you always think director you don't think yeah you of course you do yeah he's academy award-winning writer yeah and when you read the poem it feels impossible to squeeze that story into a single movie and the way in which he's done it without sacrificing anything without sacrificing the emotion or the things that make the odyssey endure the kind of human elements of it the reason why it's so relevant is is unmatched yeah yeah he's an amazing guy and i think he's he got a balance, like the epicness of it and these crazy battle scenes and scenes at sea and, you know, the...

40:51The size of it in a way. The size of it, but then also the delicate human elements of it as well. And I think it's quite hard to tie those two things together. He does it so, so well. That is the thing that I found most impressive is that neither side of the coin felt like they were sacrificed. So you've got this humongous epic, probably the biggest movie that has ever been made, but then also this like really intricate intimate love story that's super emotional and they both seem to coexist somehow and in most big films you really have to have one or the other yeah yeah exactly and he's managed to find a way to make them sort of complement each other yeah does it feel different because it was all shot on imax i watched a really great nerdy film about how it was all made because it's shot it all on imax and then we should match bigger cameras aren't they?

41:41Humongous, yeah. And apparently like a noisy camera as well and they had to like... Yeah, basically the camera like fires the film through the sensor like way quicker than usual. Right, okay. And in order to do that, it has to make this like super loud noise, which means that you can't shoot dialogue with those cameras. But Chris and Hoyter, our cinematographer, had kind of designed this, we called it the blimp. It's like this gigantic black box which the camera goes inside of and it like dampens out the sound. Oh, wow. And now it allows you to shoot dialogue. But then it also means that like you're doing a scene with someone and it feels like a mini Cooper is like about to fall on your head.

42:20It's like absolutely nuts. Up a mountain. Yeah, literally. So it was definitely a really steep learning curve. And the other thing that's really difficult is the camera can only run for two and a half minutes before it needs to be reloaded. Oh, God. So if you shoot on film... Yeah, if you shoot on film, usually you'll probably get about seven and a half minutes. If you shoot on digital, you probably get anywhere up to 20 minutes worth of film before you need to reload the camera. But on IMAX, it's two and a half minutes to three minutes if you really push it. So you're doing a scene, an emotional scene, and you might be right in the middle of it.

42:55And then they call cut and you have to kind of stay in that moment while they reload it and then pick it up where you left off. And you could actually just about hear the camera inside the box. so it's kind of really dull sound and to me it was like it was whispering to you and it was like I'm running out of film hurry the f*** up and you're like oh god where's my dart where's my dart yeah it was tough but I loved it I like all that I mean easy for me to say because I just sat in a cinema and watched it in the afternoon but I like that all that effort went into making this like ancient old story because there was the you know the hard work from the cast and from the crew the fact that it was all done it feels very like analog like the way it was made and i like that retelling of an old story in that way you know yeah it feels like chris sort of took us back in time but also to the future you know you know we're using all of this new tech where you know he's breaking barriers and pushing the envelope out while also being super nostalgic and making a film that felt more like lawrence of arabia than anything else you know yeah and well you can you can see it now it's in cinemas right now it's in cinemas right now right now and you have to watch it in a cinema you have to watch it in the cinema and if you can watch it in IMAX best way to do it it is unlike anything you'll see I said to Christopher Nolan who I'd never met before I said to him I said usually we get sent a film just on an iPad and I watch it on my iPad and he was like what?

44:27and I said yeah we email it and he's got like my email across the middle of it and he was like are you joking? I said well the Odyssey not very iPad-y and he was like no it's not very iPady at all so go to the cinema I said it's not very iPady in the movie in the air and then he was like yes it's not very iPady we should also talk about the cast the cast is incredible yes it's a real who's who we have Tom Holland hello Matt Damon Anne Hathaway Leputra Nyong 'o Zendaya Robert Pattinson Travis Scott Mia Goth he goes Charlize Theron's in it he goes on and on and on quite the team to be involved in this.

45:05And I was like, wow, it really is. They're sort of like the gods of our day, I thought. Oh, wow. That's very kind of you. Tom told me to say that about you. He did. But we thought we could do, based on the cast of The Odyssey, your knowledge or your best educated guests of the excellent cast. So which person knows the best food spots in town? I turn to Angela. Who would you turn to? I'd have to say Zendaya. Yeah. She's really into her food and trying food. She's very adventurous. She likes to go to new restaurants. She'll find a place and she'll love it and she'll go there all the time. Right.

45:41But she's really good at trying new places. Yeah, that's good. We like that. That's good. Who would be the best dinner party host? I would probably say Anne Hathaway. Okay. That would be such an elegant dinner party. I think she'd have like good crockery. Yeah. Nice tablecloth. Yeah, that'd be nice. Which plate should we use? Yeah, which plate? Yeah, that's what she'd say. I don't think I have two of the same plate in my house. The one to make a dinner reservation, who would you trust? To be honest, I wouldn't trust any of us. Right. We're all a bunch of useless actors that have assistants and all that sort of stuff.

46:20I just got nervous thinking about making a reservation. Someone's assistant, probably. Someone's assistant. Someone's assistant, yeah. who would be the hardest one to impress when being cooked for that's a good question I don't really know the answer I don't really know the answer to that question I think Anne you think Anne? she's so nice though you might not impress her but you wouldn't know it because she put on such a good she's too sweet and lastly obviously the odyssey which person would you like a holiday in Greece with I think probably my wife would be pretty good yeah that makes sense that'd be nice you know yeah it'd be strange if I'd say sorry babe I'm going to take Matt actually I'm actually having a boys home day yeah what are you doing next week I'm actually having 10 days in Mykonos with Matt Damon see what they like

47:20well Tom that actually is the end not of our time together on Dish but the end of part one fantastic There's going to be part two. There's going to be a sequel. There's going to be a sequel? There's going to be a sequel. I love it. So I feel like any good sequel, we should have like a bit of a tease. A bit of a tease. So I feel like we should say, what's to come? Coming up, we're going to speak about the new Spider-Man movie. 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. We've got more skewers to speak about. So this feels like such a nice, Just like home-cooked English day for me.

47:58Yeah. Thanks. And utensils. What about your favourite kitchen utensil? Good question. Oh, I would probably say... Yes, we've got to find out what your favourite kitchen utensil is. People are dying to know. I am. It's the question on everyone's lips, isn't it? Yes. Everyone's like, whatever the odyssey. Get to the spatulas. So, Tom, thank you. We'll see you in part two. Wonderful.

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