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Magnum welcomes you to the proent of his new collection Introducing New Magnum' Signature Lppis dash A pistachio coated masterpiece with a vety pistachio gelatto core. Finished with Magnum's signature thick cracking chocolate Magnum designed for pleasure Tuch in hand Touching cheese. Touching y sweet sandwich time.. This summer, Hllman's mayonnaise make sandwiches taste so good. so good. so good Dish from Wit Tows is a cold glass production. This podcast may contain some strong language and adult themes Welcome to Dish from Waitroros. I'm Nick Grimshaw. and I'm Angela Hartner and we are gonna be here bringing you a new episode of Dishish. How are you Angel? I'm very well, thanks, and you good sel. Yeah, good thing. You're not hot in that. Well you know what? I just came into the room and I'm wearing a For those listening to the pod. a grrey moohead andper. Yeah. And yeah, Sarah just said, Is that summary? Yes. I'm with Sarah. I'm with Sarah? I was like, Well, it's always freezing here. No. It is always freezinging here because you're cooking in the airc. Yeah. I never know Now I've got it on, I'm a bit too hot. Today we welcome Marcus Munford. Wow show He would know as a singer, songwriter musician, the lead singer Munford and songs of course. Marcus is with us to talk about a few things, just released their sixth album which went straight to number one. 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.. it's a festival season now. It is, isn't it? Stevie Nicks I went to see. I think I was a couple of years back. She was great. She was brilliant The killers were amazing. Who else Jur Anne Janne? I went back to my youth. see those. So now I like Hyde Park. I went to accidentally with Barbara Stryison. Wow. Yeah. it must have been fun. Yeah. went I was accidentally Because my mom and Ant Anne Jeranne Sheil were going and they were in town to go and see Barbara And they were really excited. And then my mum was like, yeah, we're down on Sunday. me and Mich just met them outside the perimeter of the walls Yeah. And then when we were just sat chatting with them on the grass, my friend walked past it and he was like, Oh, I'm working on it Do you want to come in? Oh fantastic. My mom's like classic. Yeahass. Oh, of course. Yes. We bought these ag youever. So we went in and watched it. H had a good night. itecgca. Love Barbara. Love Barbara. Fantastic. But mrter Egreu was there they'd have loved it. He would' have done that. Yeah. Loves, Barbara. Before 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, loveove the podcast. Goodo, Mark. That's very good. Thank you, Mark. Thank you. Thank you. Recently I had a roast cauliflower butter withith bread in a restaurant, brilliant and unexpected to have a twist in a detail from the expected. So you know you're gonna get bread and butter.'s like cauliflower butter. Can you suggest to any other inclusions or combinations to my butter game at home 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 skin butter. A lot of people do that one. that they blend likeris, you know, the crispy skin on the chicken skin. So you dry it out. Yeah, you'd basically yeah, dry it out and then I like I mean I've if I'm absolutely nonest, 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 flavour from the chicken skin Maybe a little bit of chicken sauce in there or something. You can flavour them like you could do spicy butters, c paprika butters, things like that. There's your classic garlic markark. Come on don't Do you ever make flavorered butters at home? Not so much at home. Sometimes you use them for work because if you're finishing a dish, there's a big one. people do a lot of Euia butter, which is that spicy sausage from southern Italy you mix it together then you basically 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 cachupeppo butter. So loads of cheese in there, some pepper and stuff like that. So try the chicken skin. Yeah, chicken skin. All L lots of spices, one Herbs, butter, anything. Yes If you do ever have a question for us, don't have to be about butter, but them one's the best. You can email us dishwaitros. co Uk or you can leave a comment on our YouTube or on our Instagram. Thank you for your butter guidance. I think it's time to get Marcus ononsd in Let's do it Hi Maras! Heone. Welcome, Hay. How How we h again. Nice to see you.'. He yeah. I was just eyeing up your spare milk pantans because then I'm in the market for a new milk pan. Oh, I the b. Wh? And then that had to run again. Yeah had to run in. very nice. dreatted by a milk pan. I never know a milkes. Anyway come in We're gonna get your. It try an to him home on So we will have talked about you prior to coming yes. o Okayirl.' glad I wasn't here for that. Yeah. All good nice things. All nice things. all nice things. Well we should welcome our guest An. It's time to welcome a musician, a singer songwriter, a producer, a Glastonbury headliner, Grammy award winning Go over S superst Sos we're talking, it's international. I round appause Markcus Mth and everybody Thank you. Hello. Hi. I thought you said I was going to be spared the introduction. No, the introduction was worse. That was the pos of history there was more accol. Yeah. There was pictchures, there were went through your whole life. I'one through it That was just to let you know a to wear the whistle. Yeah. Wear the whistle a little there. Yeah 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, headlin in Glestterbury, your successes in music, but we've also heard that you make a phenomenal cauliflower salad. I mean, phenomenal's quite str. Well, we've heard Is that the word on the street? That's the word on the street. Yeah It's it's pretty good. We've got it pretty dialed at this point. Yeah. It's pretty l. Its in it. white It roasted but pretty much burnt.Q of fl. right Yeah. And then pine nuts. loveovely. Fetter nice on a sp Binach bed. No and avocado. And then just balsamic and olive oil. Very nice. I like these introductions of feta. I would never necessarily put the fetter with the cauliflower. I like that. There's still time for learing. Always time Always time to learn of it, I think it would work. Taylor Swift came and stayed and did some recording and loved it so much We ate it almost every night in COVID it was either that or spicy broccoli salad. Yeah. And we just got into a vi of just eating that and she came towards the end of COVID and we were still very much in our cauliflower stage. Stage. Eera actually. And then she has since taken away away calls it the Munford salad and was quite keen on it Yeah We should make them one for today. We'll make it one day. Let's make it for an episode. Yeah, we should do that. But the balsamic has to be quite syrupy. Okay. So it really can't do this watered down stuff. No no. It's not balsamic. It's not It's not it's gott to be like really sw. Yeah. We went to a balsamic tasting so Nick knows all about that. We're in Bologna. which is. So 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 taste.. And then when you taste the real syrupy thick stuff, you could never go to the watery. No. It's basically a glaze. Yeah, exactly. ye, you knowent. learn about the processing stick it in the looth. Yeah Yeah they the whole thing. And each barrel is, you know, it goes to another barrel and another barrel so it gets to the smallest one as it's just reuced down And how long do they age this? I mean, some of them can be aged up to twenty four years. I mean, they really can, but you want a thick one and you need to and it has to have that DOP that it's from that part of Italy, from Yonna. Well we're gonna start today with this. We're doing an alcohol freeenatonic. There we go. Cheers. Cheers guys. Thankk you very much for having me. Cheers Thank you For coming. Thank sludy table. Reach. The reach on the table good. Oh yeah. Yeah. Lovely. Oh yeah, so you got the train up today for us. I got the train out Yes, which was lovely. I actually got the train with my wife. Oh no, We spent a couple of hours on the train together. Nice. Yeah, lovely. 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. And then we got the station I said to her I think I'm doing the dish I think she was like, yeah, you eat on that. I wass like wicked, o're eating No fastter. e f. It's better than coming and you've eaten. Yeah. Yeah that's true. But I did then think. Should I swing by and get some oats? so that I'm not one of those guests who comes and's like, great chat. Yeah because I'm sures. Marcus, we thought we'd start with your food likes. Okay guys like to start going through the say Yes I panicked. Okay 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. Youook it seriously, but I was in that like, you know, when someone asks you your favourite song And you're like, it's whiteing, obviouslyah ye yeah. ye ye, it was like that. My worst question. Even as a DJ. My worst question. the worst question you're likeking that Yeah, ye. always forget to talk about radiohead. Yeah and And then my favorite band and I always forget. Al forget. Al always forget. Well, let's do the food version of that right now. Okay,. Be I like this because sometimes people just list like kind of like you get kind of like a shopping list. So people are like Yeah eggs chocolate. Milk, tomatoes. Yeah. but I like that you did meals. which I' really lik. I thought we could delve into these a little bit. Beef Wellington. it's the greatest meal fantastic. You can make, no. It's pretty good. It's up there as one of them. Have we had a beef Wellington on it? Never made for. No.t think ever made one 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.' done through that stress for you. Yeah it's done well. It's true. You're saying I've not delivered now more I haven't done assumption you made. I should said it Yeah It's definitely not one of those chocolate pot situations. No It's my execution meal. right. Yeah yeah, if I'm on that chocpking block, ye, that's my last meal. Well, let's make a deal. If that ever comes, I'll make it for amaz.m amazing. If you everone Dow call out amazing I feel like there was a thing of Beef Wellingtons, maybe this year or last year when everyone was making them on Instagram and TiTok. I don't want to throw shades, but Brooklyn Beckham did one with spinach in it. rightight? I'm not into that. No. Yeah. R not into that. No. Well, I think Gordon's the master, isn't it? Gordon's put it out there everywhere. but I think you do the Palmerham Then you do the mushrooms and it's basically what you're doing is a pastry, parmerhan mushrooms. then I think it's the beef. And is they there mustard? You you do bit? I'm not a big parmmerham in my beef Wellington I'd like it on the side as a little snack. That's it. as a warm up. I don't want it inside my head ph. And it's all about protecting the beef in the cooking and then making sure your pastry is cooked, so you want no leakages from the mushrooms. So Beuse you're try to do two things at once You're try to do pastry, you're trying to cook a nice st. Yeah. Yeah, There's a going on. It's a. That's why we've never done it on this show. That's why we've never do it and not yet to Alongside Beef Wellington, a spicy rigatoni. Yeah not together. No would be would be mental. There's a full stop new sentence. Yeah. You also like a spicy rigatoni I do like a spicy with Tony. Is it tomato based or is it on meat?. Oh, right. yeah. That restaurant, that carbone Yeah ye carbones. Theres the one in New York and there's one in London there. Yeah. yeah. there yeah, there is one in London. right Yeah. It's a scene. Yeah. But the spicy the volka, whatever they call it, Ratso. Yeah. is u I ran a marathon and I had two of those afterwards. He did the marathon in fifteen minutes. Yes. Yeah, yeah, yeah. As aift. That was my reward meal. Yeah, we've made that.. I like that as one. I didn't think I would because you'd think the vodka would be too much, but the sauce and it works really well. It's really works. Also on your list was spicy tuna was it? Yes, greatreat. I really panicked. Yeah. But yeah, you can whack sppicy tuna on most things. Yeah you have it. Delicious. Have you got like a favorite spot where you'd go for that? I love like a you know and they did sppicy tuna with like a crispy rice. Yes. and you put sppicy tuna on it Nobody does that very well but Yeah. I mean, I don't want to be too ellitist, but nobodyoo does that very well. Yeah. there no booos now bloody everywhere. They're all not.. So what you're saying is we're now men of the people. Because there's a no boo not one not Yeah. Pop alongs, your local no Krispy Dug es on your list.'d like 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' on a menu, I'll order it in order to try it. Ted from our band is like this with Tira Masu. He's actually trying to qualify as one of the judges for the World Tiram Masu Championship. He's like going through all the stages of training that you have to go through to become a qualified judge. What do you have to go through? have to e Yeah. So he's getting and then if he sees one that's outlandish, there's a map C in and was something he'll get all grumpy Yeah But anywhere tradition people now bring him to Masu to try How he's become like the term. Yeah, yeah, there was one in our in our dressing room the other day when we were in Auckland. And didn' and he didn't like the look of it. Yeah. I don't know if they travel. And but what do you like to make when you're at home alongside the cauliflower salad The Monford salad. I've started trying to add a bit of protein into that. Yes, because I've spent for a long time not eating enough protein. And so now I'm sad to say we got an air fryer. That's okay, I think. It makes things much easier. Yeah. Well we were like we were sort of not into them just in terms of the kitchen having and space. like got c cup of stuff. a cupoard in a cupboard fantastic. Yeah. I can't do 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 be cooked the same way basically every time. And do you like to have people over for dinner? Are you a houseold theook No That's an easy one next No. go because once you get the kids once you get the kids in bed, that's our time. Yeah ye. And no, we don't really want anyone else' involved. I spend all of my time ye, you know with people at work Then when we get home we're fairly rude? Aually No, you're not anti social. No Dave Grol said the similar thing. He said when it was the early days, he said we're all there and 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. Yeah. But I think you've got young kids. Yeah, so you're not going to take them on tour all the whole time and then you just want to be home with your family and having property It's totally understandable. Yeah. So we don't do that lots. Yeah. We did lunches And that's fun ' everyone brings something as well.. But dinners, no, not really. Yeah. Do you have a way of getting everyone out? 'cause you know you do invite people for lunch and she's really good invite people for lunch at one and people are still there at like ten ight Yes. But do you have a good call? 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 ownouse It' like it's like, M's gone It's not coming back. Yeah We should. We should go. That's good. I've said to friends that I've literally been there still at night I There's a spare room and a bed and towels. Stay. Nice. But I can't stay up any longer. I have to go to bed. Choice is yours.. And lit. Well, Neil can do an Irish goodbye like you and just disappear and you turn around and you're like, well f way Nil's gone to bed. Lovely from Neil. I also am getting more direct got a go 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 all my memories of listening to music at home were in the kitchen with my mum Yeah. And that's how I've really fell in love with music actually and watching her cook And I didn't realize how much I took in biosmosis but just being around her. My brother didn't spend as much time in the kitchen and can't cook and doesn't like to. And I spent loads of time just in the kitchen. I would just hang out while she cooked. and we listen to musicical or talk or whatever. and then she did all the cooking And so 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? Pret much Yeah M most of it. Yeahah. And what was she cooking? What was you making t She wass making traditional British food Yes Meat and tea veg, shhepherd's pies. Yeah yeah and always pudding. Yeah. ye whatever every day of the week. it was pudding. onene thing that we wanted to talk about is that you grow your own fruit and veg at home. do you? That might be aR that might be a bit of a lie, that? Really? Yeah we would like a farm going on down there. Yeah know we do like run of beans Yeah Radishes? Yes. but not butter isn't not squash. We e a lot of squash. Yeah. A a lot of squash just goes. just goes. Yeah. Yeah. it's the stuff that requires less maintenance. Yeah 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 quite a small bit of soil. I'm not very good at that, admin. I guess if you're, you know busy and touring the world and trying. And summers wear away ye that all summer. Yeah yeah..'s full time job. It's full time job. Yeah. But that'd be like my dream to have that space and go out and grow everything. C C' you do it? and I don't know, Maybe I could do it. Yeah, it's the timee. Herbs, Do grow I do grow herbs. Do you her windest. I've got herbs outside,ot lemon tree, Got lime tree. Should have brought that today for the quarry m. Do you ever use the lime? Cn, tell the truth one. I' never used any limes nor leaves. Does it fruit well It was frit from it. Yeah. The lemon tree goes off. ye. We went on a cookerie 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 twelve lemons in And it was supposed to be twelve teaspoons of lemon juice or something and it was an absolute disaster. I get a bit enthusiastic around a lemon. Yeah. G it carried away. It can happen. It can happen. It can So you like it, then it's something that you like to do if you've been doing the courses and you Yeah, yeah, do like it. Yeah. 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. 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 and out somewhere. Yeah. I always think when I've been busy, not that I've been on a war tour or anything, but when I've been busy or I've been away, I always think like cooking in the house. Youve never been on tour with a band? Never been on tour with a band Come on. It might be time. Mick We've got a chef. Yes. I can hang out. Let's go. He's never been on tour. Never been on tour. I've been on like even in the twenty ten s. I've When I was popping off for grimmy. I've slept on like a tour busah, but not a tour I went out once for a pine on a Friday or a Thursday afternoon and In Hamden and woke up on Saturday onn the IsFY on Amy Winehouse's tour bus. There we go. But not a tour. That counts asour. no, it's not at all. Yeah. I think I'd like it more now Like with a major successful band like G to Nice hotels. We Yeah ye. I think I'd like that. Our dressing room game ourur dressing room game has changed dramatically. Yeah since the early days of warm fosters Yeah And Walkcus crrisps It there's scandles involved. Yes. O this one. Yeah. and drapes. And where's the chef? Yeah that Yeah, exactly. That one. What is on the rider list? Is there anything that you do love to have? I've'veready taken most things off Right Because like 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 like asked if we can't if we can avoid having those things Nathan in the room. So Now there's a Nitu bullet. We've done. We've become those guys, you know You took in Marcus, And you can tell us what we have here. Okay, so it's a wady Chicken pull out by Ravinda Bogl. and Ravinda's an amazing chef, but it's a one pot rice dish, really. So you wouldn't call it necessarily a curry, it's a one pot rice dish. Kind of like a biryani for little lening yeah And so in your pan first of all, you cook down your onions and really sweat them down in a touch of ghee so they're beautifully nicely caramelized. What's ghee G So it's basically clarified butter. Okay. Cook down all your onions. Then take about a third of your onions out and then you're going to add your cashew nuts, your ginger, your garlic and your green chilies Before you've done all that, you'll have toasted all your spices. So we's got loads of spices in there. So staroni, cinnamon, cumin seeds, cloves, black peppercorns, mace. cardamon seeds and coriander seeds. so all of those mace as well All of those Yes, mace. M. Mace. Mice. nice mace. All toasted off and nicely crushed, you know, so they've got all that fragrance there. Then once you've put in all your cashew nuts, your ginger, your garlic, et cetera, then you're gonna add your chicken thighs that bone in And you're going to roast those off. And it definitely on' boning, don't you? Bowing? because it cooks better on the bone. It's going to be moistter, It's going to be more tender and more flavorssome Then once you've cooked those, you're gonna to add all the spices. Add your yogurt into there and your chicken stock. And then you're going to bring that to the boil and then add your rice and then you cook that for about twelve minutes and then let it stand for about ten minutes. How long are we talking start finish? Once you've cooked your onions, which will take you about thirty minutes and it's crucial to do that. The rest will probably take you another thirty minutes. You're talking about an hour And do we know Which region of India? Oh, Marcus, honestly. We do actually Do we? do we? It's from Luck nowow in Northern India. Thank you. It's from Luck nowow in Northern India, Marcus. There you go I thought so. You thought in yourself, didn't you That's absolutely banging. Thank you so much. What an absolute privilege. M P haven't had a curry in a really long time. Really? They just don't do it well in the state. I haven't found the places that do it well in the state. It's not culturally as present. Yeah sure And we haven't been in the UK a lot. and That's absolutely bang Yeah. Yeahah. It's so good. Perfect. Oh b. Thank you. What's Mace Mace is like it's just a very fine it's a seed mace and then so it's another flavouror and I can't it's hard to describe what mace is. it's like a a five spice in a way. Right. You know, it's got that floralness to it, but you know, so you have it as a really tiny little powder or you crush it down. So I wanted to ask you about something that was in this you made rose water and Saffhron infused milk? Yes You made that. you made a little concoction. Is that where these little white guys are? that? It's the yellow, the little yellow yellow. Yeah, you've got it there. yeah, it looks yeah. So I think it's something that just adds another level of flavour. It's this fragrancy sort of sweetness to the rice dish So you have this basically reduce the milk Not too much and not on a high heat. adddded a little bit of rose water and a touch of saffron. And so the rose water is that sweetness and floralness that you're sort of getting in that undertone And I've never done that before. I think it works fln't itly be salit. Yeah. But the thing is, I know you say you haven't had one in ages, but I reckon you could easily cook this, Marcus because you cook and. And then You can buy all their little accompaniments. I think that's what puts people off curry is. they think they've got to have everything. But you can buy the popper dums, you can buy the naran breads and the chutneys and stuff and just make the curry. Yeah. you good. Was that? D did you enjoy making that? I did. This is one I'll make at home you see And the rice is kind of I'm sure this isn't the right word, but slightly sticky. Yeah It' actually Be it's been's cooked in m. Yeah. And I think for time actually, I think we could if we wenta a minute or two longer, you get that great bit, which I think is like the crusty bit of a lasagna. You get that crispiness of the rice But because I felt oh my God, they're both hungry we' better feed them you know, you'd take it a minute. Yeah. But I think that's the bit I love is that you know, in the bottom of the pan, the scraping of that little bit of the rice, I think is the best part. And there's a wine if you would like to try it as well. Which is that? Jackson Eestate Suvignon blanc It's a refreshing crisp white wine that balances well with the curry C you like to try sm. little smalky. If you want to try this dish at home, all the ingredients that we've used and the recipe are online waiters dot com slash dish recipes, the wine paronies on there as well. There'll be a video of Angela making this so you can watch follow along I should have asked you Do you cook rabbit? I do, yeah. What do you do with rabbit? I sort of stew Well, not Stew, they call it a cacature and it's Italian. Okay Italally rather. And it's basically cooked with lemon, white wine, rosemary and garlic. And so you've boned your rabbit so you've cut it all into pieces Brown it off in a pan and then deglaze it with some white wine, add some rosemary, add some garlic, a little bit of stock and just put the lid on. Ites doesn't take long to cook rabbit. You know the longest part will be the legs. Do you have lots of rabbits around? There Well, it's more just like the wild protein Yeah them sustainable proteins. Yeah, that's really good. Yeah. Venison's another thing I was going to ask you about that. That's another one because we have so much venison in this country and we don't use enough yet Venison Wellington. There you go. There. fresure. That's it. Dinner tonight when you get on m? Yeah. I know. J knock about Venison Wellington. We just got Kevinclouod on. And Kevin Mcleod totally in love with that man. me's. Yeah It's David Gandy. Count Mc Cass. Yeah, yeah, in love. That's my stair, ye, rightight. What was he like? He was amazing. Was he as lovely as he was He was so lovely. He was great. Was he as wholesome as he seemed? Yeah, he brought his own like off garden. He was like, Oh, here's the Rhubo' that Yeah, that's true, Marcus. Where is your? Where' your operator radishes. No but this is for you. he's a lot older, so this is where he's got to now and he wraps he has his apples, he harvests them in October, November, wraps them in brown paper and stores them Why do you? Because that's because then they don't bruise and don't touch each other. And then they don't rot. So he brought you old apples. He did. All right. Rubar. The Rubar was very nice. And you'll get to hear that soon.. Kevin McLleeod on the podcast We should talk about your album Price Vightor, your latest album, the sixth album that went straight to number one which is First of all, massive congratulations. But is that always you know a feeling that doesn't get tiring? It always must be quite a fun bit of news. Is it expected at this level or is it still a bit of a shock or I don't know, it's still meaningful for sure. We did two records in a year Both of them were number one here. and that felt really cool. Well, you're doing a message at BST at Hyide Party Hong Which is like sixty five thousand people, a lot of people. Right in the middle of the city. Yeah. And how are those big shows? Are they something that you guys always look forward to? Are you daunted by? I mean, I' probably just sixty. How used do it. But does it ever still feel daunted when there's that many people? Fcused on that one I think this year because it's hometown. it'll be ten years since we last headlined that. Oh wow. it's the tenth anniversary of doing it last time. And the first time we did it, I had such bad tonsillitis. I was given some quite intense steroids And don't remember a minute of the show. We were supporting arrcave fire at Hyd Park. But I don't remember anything about the shows. And because we decided not to do other shows Yeah Yeah in the UK this summer, this is the one. This is the big one. Yeah. And it's gonna be yeah, it's gonna to be cool. Yeah. And Id go and see those shows, Ed. we were talking about earlier. they're kind of cultural moment. Yeah. I think I saw Stevie Nicks. Yeah. I mean I went to that one. It's probablybelievable. lastast year we did a tour of just theaters We did the forum in London and Sydney Opera House and just keeping it really small and intimate. and I love being able to do that. And do you like approach them differently knowing that you are going to go out to sixty five thousand people in terms of like getting your head in the right space O is that the same sort? Yeah Yeah, yeah, we've been planning for that show for a while and making it extra special. Yeah. Do you have any any rituals you do before you all go on stage together? We have a little pray. Okay, nice. We have a little moment of gratitude And then I warm up because for a while I didn't think the voice was like a muscle. Th turns out it is. You be all right? It was in the same period of time where I didn't think there were calories and ice cream. Yeah, yeah yeah. I have a b pasta on. Yeah J me f. I've had some revelations. I never still believed Theres calories and ice creams. Yeah healthy. Yeah. Yeah ye flat That's diet food. Yeah, exactly it is.. Oat oats horses eat oats. and they're really not They're running everywhere. Yeah. That's right shout out my friend Grana and we were like, we should get skinny, let'sy fl jack. We. And I read a thing in an interview that you said that around the release of this record, which I really liked this. And it was nice to hear that you said that you were as excited for your first album when you were releasing this record, whichich is a great thing to take yourselves back and to still have that. And I wasn't even told to say that. That just how I film. That's just how you feel.ust how I film. What do you think made you feel this record? I just love it. Did you do something particular that took you back to that initial feel? I thought less That's good. was less Earon Dessner, the producer is one of our oldest mates and he was really encouraging on this record not to overthink things, which we've I think started doing more and more. R more records we've made. And the more toys you had to play with in a studio, the more time you have to record like the first record we did it in six weeks and that's all we had the money to do. And having that time pressure, I think can be really helpful, especially when you've got songs going into the session. and that's what we did this time around. Normally if I hear something that we've recorded back a year after making it, I'll be like I wish I could have done that Yeah. Be like trying to eat a meal that you made a year. Yeah being like I would have done that really differently. I kind of regret that choice, but on this one, I don't feel like that just through feeling That's when I think you're doing the right thing. feel fulfilled. Yeah. Do you write all the time or do you have sort of dedicated writing moments orre you someone that's jotting ideas throughout the year? if something comes in the shower, I wouldn't it might then I'll Grab it. Yeah, but mostly I have to be intention. Yes, not it awful. That's all your face, I in the shower, grab it. Wow I want to talk to you about your tattoo, which I've never heard this story about the Oscar tattoo. This is an amazing story. Where find this I that.. I found out from Tom. Yeah. Yeah, do do you want to tell the story? Be I love this story We were in it was COVID and we were at home and my wife had a film that was supposed to come out in march twenty twenty. called Promising Young Woman, which made with Emerald for now. It was great and they all thought it was going to be fun and cool and you put films out in the spring that you aren't expecting to be in the awards race. wasn't considered an awards film. So there's quite a low pressure, like cool film from M that carries in. And then it got delayed because of COVID and it got pushed back into the award season releases. And then suddenly there was a bit of buzz around it and it became a bit like anxiety inducing at home because there's a sort of like, well, maybe we'll get nominated. I wasn't expecting any kind of thing, but now like they're talking about it.be So I said, why don't we make it fun and have a stress and actually have a forfeit system. Yeah. So at this point, I said to my wife If you don't get nominated for an Oscar You have to be branded with your failure for the rest of your life by getting an Oscar tattoo and everyone be like, Oh it's for when you got nominated for the other two. And she'd be like, No, it's for what. which all the wick is she'd be branded with her failure. And the return deal was that if she got nominated I would get one. And so I got One and then she's been nominated three times so I have three on.. And if she ever wins one she turns out to be him good long term bet. And I'll get one in gold. Yes. It will be my first colorour tat. I don't have any color tattoos so that be my first colour. Yeah. For fits, I've found very helpful. With our kids, we do f fits rather than punishments a lot of the time. If you brag You instantly have to give away fifty percent of the thing you're bragging about. Oh That's one of our things. It's like if I've got Skittles and you' got Skittles like. Bang, fifty percent You get my half my Skittles. That's very good. Living liquids in your hand luggage is ten press upps right there. in the airport And if you do that thing where you're like, Oh, where is my? and it's actually right next to you we'll set a stopwatch. and if you find it within thirty seconds, Starjumps. I want to come and live with you. Sounds like such a fun house. Yeah, it's fun. No the ffit.' out it's for adults as well. Yeah but you're like Neil's that. Neil and I would be constantly on a stopwatch. Where is it? No no D'. We've never got anything in dwn yet. You look at me I ever b the fridge before Oh I put I was looking the recipes and I literally was in there yesterday andere's that recipe thing? I just had it? I had just I opened the fridge in the. There you go. ten stars recipe. Y. Oh. I did that when I was really jet lad and with a baby once, not a baby and who No In the fridge, I had We had you know, you get the formula and there's a microwave in the room and it was the middle of the night, we all jet lads and my wife said just whack that in the microwave and I went And I put my phone in the microwave and shut the door and set it for an hour. and then walked away and like a minute in the room started smoking and the milk was still in my hand. And then we realized Cary was the one that realised my phone was in the microwave. full an exception Hell Oh it's milk Yeah. It was fine. And the child was fine. most importantly the child was fine And That can I just say again was banging. Oh, thank you much. Thank good So much. And it was very kind of you to cook something that I know is not like mess. I mean, you can cook anything this shows. T. But outside of your normal wheelhouse. Oh, that's very kind. Thank you. Where's chicken from? Chicken from Waitress, come on? Do that mean it's a Dutchy Does that mean It's a Dutchy. It be organic Waits Dutchy toone bags. Yeah exactly. I didn't realize it. Well ye if you're lucky, you might win another one. Oh. That's much better than one I had. I must like it OK, Marcus Mumford, it iss time for a fast food quiz.Quick fire responses to the following, please. What is your favorite way to eat eggs? S scrambled. Whatere's your favorite sandwich filling Pam OkayK. Don't be embarrassed about her.ise I love her. What's your favourite form of potato U roasted. What's your favourite herb? Thyme. What is the best crisp kettle chip? The white one. The white white one. Salted. Salted. Chef choice. Yeah. chehef caviar. Let's go. B other people. What's your favourite kitchen utensil I really love a flipper. Oh like a But I've bought three my old flipper' bit dead and I've bought three since and I can't find the right flipper. Oh So it's like a fish slice that fish slice for all the burnt vegetables. Okay. because youve got to really and sometimes you'll turn it over and get little Yeah yeah the backhand. Yeah. Or there's the forehand. Myips, I love my N in the Monford household. I love this. What is your favourite pasta? Rgatony? Yes. I knew that. I don't knowes. Yeah, yeah. well we' wasted all of our time. Sunday roast Rice chicken Roast potatoes, none of this Yorkshire pudding bullshit. Just straightforward. Yeah. Gravy. And actually peas. Yeah. Great vehicle. Great vehicle for gravy. Yeah, that's true which is what they're there for, I think. Yeah.. And finally, imagine a wonderful piece of toast. What would be your go to topping of that toast? rightight now there' we were given for Christmas by someone, I can't remember if it was a jar of fig and vanilla marmalade from Harrd's. Now I understand the political ramifications for use butter is banging. And I'll always do salted butter. plenty of that And then I'll salt b on top as well. Oh now. Because again, it's a vehicle. And I put salt on top of any jam I have on toast. whether it's raspberry or strawberry or fick and vanilla marmade. but I have I've really delved. I've delved gone there. It' really g Marcus for your chance to win. Look at this. We love the trolley. Okay, Gre. For your chance to win this waitress Goody bag, all you got to do is answer the end of the show question. Okay, hereere we go. for your chance to win. It's a two part question. Firstly, how do you rate England chances at the World Cup? It depends. I think all depends on Drew Bellingham and his relationship with Thomas too cool. because I think we know Harrry Kane's can be great. Wellll have a defense that can probably like withstand, you know, most things hopefully, but I think it's about what's that Dude Dude Bellingham. Yeah I know him. He's been a bit grumpy. Grumpy. Realm Madrid's been a disaster. Wh work for The dressing room has been Well they're not in Champions League.. I thought it was going well ten points in the league and he's been injured a lot And it's just his body language His socks are really I know I know. what I really hope. And him and Tool He loved that.. love that. So what I really hope is that you can find something magical vibe where they just connect and because I think everyone else will be cool if Bellingham and Tuool can see otherer e. Then I think we got a really good shot Englland make the fininal, and there's a Munford and Sun's show, which one need is. Statistically impossible. Be you've prened because we didn't even announce our tour until after they'd said when the group games were Be we didn't want to take the risks. we announced our tour late because of the world they had announced the Wor Cup fixion. so we didn't know what day England might be playing. And so once they've announced that, then we announced our tour with no clashes. Wow. I love that you know this I love plan the world tour around England. D it. fantastic. The Gy bag is yours. Yeah say that's The Goody Bagage Come on. H, it's yours. How' very I loveon a tour. L are Parmesan crrisp some of my favorite foods. There They're absolutely G Marcus, thank you so much. It's really nice. Enjoy the tour massive cononggratulations. Oh my go we will come down and we'll bring there Yeah And cookes. I'll go to American cook for years. The England games, perfect. Okay. Marcus Munford everybody Thank you, Marcus. Thank good. Thank you. Yes. Juy