Ep 23: Dynamo

James, huge news from the world of off-menu and indeed the world of the world.

Yes.

Ever heard of the Royal Albert Hall?

I have.

We've done live shows there.

And guess what?

We're doing more live shows there next year.

Sure, a lot of them are sold out already.

But we thought, hey, throw these guys a bone.

Let's put on one final Royal Albert Hall show in that run.

The show will be on Monday, the 16th of March.

It's going to be a tasting menu, a returning guest coming back, receiving the menu of another previous guest.

Those shows have been a lot of fun.

We cannot wait to do them live.

Who will we pull out of our little magic bag?

You'll have to come along on the 16th of March to find out.

If I'm correct in thinking, presale tickets go on pre-sale on the 10th of September.

Pre-sale tickets are 10th of September at 10 a.m.

And then the general sale is 12th of September at 10 a.m.

So if you miss out on the pre-sale, don't forget general sale is only two days later.

The day in between is for reflecting.

Get your tickets from royalalberthall.com Hall.com or offmenupodcast.co.uk.

The podcast's ready.

Take it out of the oven and leave it to rest.

Welcome to the Off Menu Podcast.

Welcome, Ed.

Hello, mate.

James A.

Caster here.

Ed Gamble here.

Very good to see you.

This is Off Menu Podcast, where we're going to ask a guest what their dream meal is.

They're going to tell us their favourite ever.

Star, main course, dessert, side dish, drink.

This week's very special guest, James, it's a very you're very excited about this guest, I believe.

Very excited because you know me.

I love magic.

This is the first magician on the off-menu podcast.

It is Dynamo.

Dynamo.

Dynamo, an excellent magician.

You've seen him live, I believe.

I have not, sadly.

I've seen him twice live.

Once in the O2 Arena, a huge venue, and once in a tiny, tiny little hotel hotel room where you can see every single move that he's doing.

So, like, very excited to have him here.

It's a dream restaurant.

Was that a show, or were you just in his hotel room?

I was in his hotel room.

I was spying on him, yeah.

Holy hell, of course, Ed.

If Dynamo does choose the secret ingredient, we're going to have to kick him out of the restaurant.

Bye-bye, Dynamo.

What's the secret ingredient this week, Ed?

Secret ingredient this week is edible flowers.

We are trying to catch out a magician here.

We think he'll choose some edible flowers because, like, magicians pull flowers out of their sleeves, of course and they often eat things that you don't expect them to eat like glasses i hate what like pairs of a pair of glasses no no like a glass where you would eat you would drink that'd be a good trick though if you take your glasses off your face and eat them and then you can see again yeah why haven't they done that trick yet good idea yeah if you're listening if you're listening back dynamo maybe try that once in a while thank you so edible flowers i don't like edible flowers i think no it's not that i hate them they're just actively nothing they're nothing they don't taste of anything all it is is that oh novel that you're eating a flower, but I'm here to eat a meal.

I'm here to eat a meal, not your garden, mate.

Put it in the bin.

So let's hear the off-menu menu of Dynamo.

Welcome to the Dream Restaurant, Dynamo.

I'm excited.

Thanks so much for coming in.

Oh.

Oh, look at that.

A genie has appeared.

Welcome.

Ah, the genie meets a magician at last.

Someone else with magical powers in the magazine.

You probably won't be too impressed with my...

He wasn't impressed at all.

I think he saw how you did that.

When I conjure up loads of food, you'll be like, I could have done that myself.

I mean, I will be quite impressed because some of the things that I might want conjuring up, not the easiest thing to make, considering that one of my favourite things on the list is my grandma's secret recipe.

Which I don't even know how she makes it.

So if you can conjure that up, my God, you'll be my new best friend.

You can be my grandma.

Yes, that's all I wanted.

All I wanted is to be someone's grandma.

That's all I want in my whole life.

I'll be your grandma, Dynamite.

Amazing.

What's the most ambitious trick you have done that's like been the one that's been the most uh most challenging or the required the most uh prep and stuff?

Hmm.

When I uh walked down the side of the LA Times building, right?

Um,

that was pretty scary.

I was I was pretty afraid of heights before that point, and even just

standing on the top before I decided to lean over the edge and hopefully not die,

it was quite a daunting thing.

My manager, who's really scared of heights, that was the one piece of magic that he decided not to come up.

He decided, oh, I'll watch this from the bottom.

I'll watch this from the street.

I'll capture this on film in case it doesn't work.

And at least I've got you going out.

Yeah,

you're hurting towards him while he's telling you how proud of you.

Yeah, so that was, I mean, I've done quite a few things that have been, you know, very challenging and quite and incredibly daunting at the time.

You know, I walked across the River Thames.

You know, that was...

Ed fell in the River Thames.

You fell in, yeah?

I fell in.

But you survived and lived to tell the tail.

Well, I fell in the River Thames.

Okay, James thinks

that when I fell in the River Thames, magical, actually, I got type 1 diabetes.

And the two things, I am type 1 diabetic and I have fallen in the Thames, but I just want to let you know those two things aren't connected, Dynamo.

They are connected.

And that's how Ed became connected.

But do you know that they're not connected yeah because i was like scientific evidence here's my evidence dynamo which james doesn't know i've not revealed to him yet i was type one diabetic before i fell in the thames nope

we're all magic on this did you tell anybody

before you fell into the thames yeah james the gym that you were diabetic super yes i was i was diagnosed type one diabetic and maybe

A year later, I fell into the Thames.

So I don't know what more proof you guys want.

You're both looking at me like...

since you fell into the Thames, right?

Have you tried

things that you couldn't have because you were diabetic?

Because maybe

you might not be diabetic anymore.

I might not be diabetic anymore.

I suspect if the Thames cured my diet, which is what you're suggesting, that the Thames cured my type 1 diabetes.

I mean, I'm just pulling, I'm just really doing this for James.

Yeah, I know, I know.

Because he seems to really be interested in your.

He's really connected the two things.

It's just that we're all, I just realised that we're actually all, like, you know, we've all got powers.

Yeah, we're all a bit weird.

So we're all magicians, genies.

And diabetes.

And diabetes have all got superpowers.

What?

Powers in some way?

All four of us.

All four of us.

I really appreciate you classifying type 1 diabetes as a superpower, James.

But why would you...

Why is it a superpower?

It just means you can do stuff the rest of us can't.

But like, basically, he's very disciplined.

He doesn't touch sugar.

Yeah.

I do, actually, because he can just inject insulin.

Yeah, but that's the

best.

So you're injecting sugar.

I'm injecting sugar.

Hardcore.

It's pretty special there.

I admire you for it.

Rockstar.

And I just figured.

Yeah, I prefer rock star

superhero.

But if you had, if you had dynamo's powers, you would not have got diabetes because you would have just walked across the Thames.

Okay, I'll take that.

I should have walked across the Thames.

You would have fallen out of that boat and just stayed there on the boat.

So you actually fell out of a boat into a Thames.

Yes, I was rowing.

Hold on a minute.

So you're sat down.

It was very very difficult.

And there were four of us in the boat, and it's a

rowing boat, so one ore each.

And it's almost impossible to capsize in one of those, but we managed it.

We were an awful, awful crew.

He's got special powers.

Yeah, he's got special powers.

And he's able to pull that off.

Yeah, my special power is I'm terrible at rowing and I'm type one diabetic.

Even Michael Pinson couldn't pull that off.

Yeah.

You know, and he's like an expert rower.

That's true.

You know,

if you were to ask him on one of the podcasts in the future, is it possible to fall out of the rowing boat you'll probably say i mean and here's look here's a big piece of information that i'd not realize and put two and two together stephen redgrave our most popular rower and probably our most medal winning rower in the uk big revelation stephen redgrave is type one diabetic

because he fell in the thames

oh man

well it's all added up

Even I believe it now.

Maybe the dates do add up.

Man.

I've got to to phone my mum after this and find out if I fell in the Thames before or after my diagnosis.

Yeah, that's

very exciting.

Still, this, we're learning more about ourselves.

We are.

And you're going to call your mum, which is, you know, it's always a good thing to be inspired to call your mum every day.

And I'll probably start with, hi, mum, how are you, to make it seem like I'm calling just because I'm selfless.

But then I'll be like, oh, just on the off chance, do you know when I fell in the Thames and was it pre- or post-diagnosis?

Yeah.

Just a little, and then phone Steve Redgrave's family asked them the same question about Redgrave.

No.

And then his mum will say, but you're not diabetic.

Well, his mum will say, I'm not diabetic.

Oh, your mum.

Oh, my mum will say, I'm not diabetic.

That'll be a revelation.

That'll be a real twist.

You're not diabetic.

I just didn't want you to have all those sweets when you were a kid.

Oh, god damn it.

And then she takes her mask off and it's Dynamo.

Oh, yeah.

The whole thing's been Dynamo from the whole.

So then the twist is, Dynamo is your mum, and I'm Dynamo's grandma, which means I'm your grandmother.

But by the end of it, the big twist is you've been doing a podcast with your grandma the whole time.

Who is also Dynabo's grandma?

Yeah.

Well, no, hold on.

If I'm Dynamo's grandma, oh, your great-grandma, right?

Okay.

Yeah, that's right.

Because Dynabo's my mum.

Dynamo's your mum.

I'm Dynabo's grandmother.

Yeah, but my grandmother's diabetes.

My grandma, whose food I'm going to talk about later,

she's actually my great-grandma.

She's still alive.

She's 89.

But she's my great grandma.

So you'd be his great-great-grandmother.

Great-great-grandma.

Great-great-grandma.

Yeah.

Yeah.

And you will address me as such.

Now, Dynabo, can we start you off with some still or sparkling water?

Still water, please.

Keeping it real.

Yeah.

Could you do a trick where you turned it into sparkling water?

Yeah, but I think that might not be that impressive.

Really?

That's a good point.

So I've got some still water here.

Would you like me to turn to sparkling?

Or would you like me to turn it into wine?

Or would you like me to turn it into your favourite beverage?

Unless someone's favourite beverage is sparkling water, like Krishnan Guru Murphy.

Yeah, yeah.

He might love that as an idea.

Yeah.

He might love it.

Dynamo's a student.

Wouldn't it be good if you started with a different drink, like a if you started with a hot chocolate or a cup of tea, like you've got this cup of tea here.

And you said to me, when you got given that cup of tea, you said you were very impressed with Billy, who works on reception here, because she made you said most people don't make tea the way that dynamo has it yeah because um

i have to have lactose free milk which most people don't have in their fridge yeah uh and i also have to have decaf tea right um which a lot of people have decaf coffee yes um in the kitchen but yeah so um it's always quite uh awkward when people offer me a tea because i just don't expect them to have you know a whole list of things the right things yeah because is it so is it a lot of like what you can and can't eat is there a lot of stuff that you can't eat?

Yes, I so I have Crohn's disease.

Anyone who doesn't know who's listening to this podcast, who's never even heard of me, I'm dying a more, I've got Crohn's disease, I also do magic, and because of my illness, I can't have lactose,

I can't have vegetables,

I can't have I mean, it's actually easier to name the things I can have.

I pretty much live on potatoes without the skin.

They have to be, they can't be fried, I can't can't have any fried food.

It has to be stuff that is either grilled or diced up really small so I can digest it very easily because my insides are all messed up.

And I can't have fizzy drinks, so sparkling water is a no-no.

And I definitely can't have alcohol.

Yeah, so basically, you know, I don't have any fun.

No fun, that's why you become a magician.

You've got to make your own fun.

Food-wise, I don't get to have any of the the fun, you know.

I can't even have like custard.

Imagine a dessert without fun.

That's the funnest food.

Exactly, yeah.

So, I have to make my own fun.

So, can I ask, were you diagnosed with Crohn's disease before or after you fell in the Thames?

You didn't fall in the Thames.

Yeah, Waltz Crossett.

I was diagnosed with Crohn's disease when I was 14 years old.

Wow, okay.

Before that, they just did loads of tests on me, didn't know what had gone on with me.

And eventually, I was diagnosed with Crohn's disease.

And I've had it ever since.

I've had parts of my bowel removed, but there's still bits of the Crohn's there.

And because of all the operations I've had, it's left me kind of a bit messed up inside.

So even though,

even though some of my Crohn's is gone, I have different symptoms because my insides don't work like everybody else's.

Right, okay.

So it's a side effect of the operations you had to have to sort the Crohn's out.

Yeah.

Yeah.

So choosing your favorite meal, is that like, that's quite a fun,

has it been quite fun choosing your favourite meal?

Have you stuck to the rule of like

what you can and can't eat?

Because I was I was toying with the idea, right, of I can

obviously give you my favorite meal that I actually can eat.

Yes, but then I'm in a position where I could talk about a meal that I'm not allowed to eat, but I'd love to come to eat because that would be my ultimate dream favourite meal.

It's a dream restaurant, you don't have groans in the dream restaurant anymore.

Yeah,

yes, unfortunately, yes.

I'm the manager of the restaurant and I can't indulge in the dream meals.

Yes, so what do you do?

What do I do?

Make sure you're happy.

Actually, type one is actually all right because insulin means that I can inject insulin to cover sugar and things like that.

So, I can, I need to be careful.

Do you inject yourself?

I inject myself, yeah, yeah.

So, multiple times a day, and I do.

Sometimes you ask me to do it.

Have I let you push the little plunger down?

I may have just imagined it.

I think that's daydreaming.

You can if you want, one day.

Would you do it?

Yeah, if you asked me to, you're welcome to, maybe one day.

My girlfriend's done it a couple of times, but it creeps her out.

Yeah.

Because it's just a weird idea, isn't it?

It is a bit weird idea.

But no, it's just more annoying than anything else, just staying on top of it.

And you have to constantly have the injection things with you.

Oh, yeah,

I've always got them with me, and I'm always sort of testing my blood to make sure that it's within the right range and stuff.

And I do watch what I eat because of that, and I know what, like, pizza's an absolute nightmare.

Yeah, yeah.

Because, like, the blood sugar goes up and down, bearing in mind the carbs and the fat and all that.

It's all boring scientific stuff.

Pop an absorb bread, Johnny.

Pop an obsorged.

popped ons or bread

i'm gonna say

bread but it's only because

my favorite starter in a restaurant is chicken patty right spread on the bread oh okay so you know but i do like a poppadom i'm partial to poppadum every now and then but long sometimes some places make them spicy though bit much like

the ones with the little they've got like little seeds in them yeah i can't have seeds i can't have seeds on anything Right, right.

And also, I've got to kind of avoid spice.

Like, you know,

my favourite kind of, I guess, spicy type food, which I can get away with a little bit, is very mild chicken tika off the bone, but no, like, sauce or anything.

So I almost make it, I like, I wrap it in nambed.

It's just like little chicken wraps, essential chicken wraps with a little bit of added spice.

Yeah.

But that's maybe like, that's like a treat to myself if I know that I'm not on tour, I've not got to be anywhere just in case it doesn't react too well with me.

So, you know, that's like, yeah, that's my Sunday special.

Yeah.

If I can't have a Yorkshire pudding and a roast dinner, yeah.

Yorkshire, Ed's been vocal on the podcast about how he doesn't like Yorkshire.

I don't like Yorkshire puddings.

I've got every given opportunity to do that.

I don't like Yorkshire puddings.

I think they're broadly tasteless.

I don't like that.

I've obviously never had good Yorkshire puddings.

I have.

I've had the finest Yorkshire puddings that have been.

You had my nan's.

You had my grandma's Yorkshire puddings.

I have, because as we've established, James is my grandma.

We're all in the same family.

We're all the same family.

Yeah, but James, did you make them fresh or did you buy those Aunt Bessie's ones and just stick'em in the oven so they get warm?

That's true.

I'll probably mismake them.

You probably thought that Ed, being a sophisticated gentle that he is, would have just appreciated, you know, any of your cooking.

Yes.

Um, and realised that he already had a stigma towards the Yorkshire pudding in the first place, so you didn't really bring your A game.

Yeah, uh do you know what?

You're completely right.

Somehow this has come back on me, but uh I didn't bring my A game.

And that's why you didn't like your Yorkshire pudding.

Please bring your A game next time you cook the Yorkshire puddings.

Yeah, well, we've got to get you.

We've got to convert you.

We've got to get some.

I'm open.

I'm open to some.

I want conversion.

I want recommendations.

The diabetic friendly Yorkshire puddings.

Right, okay.

I'm on board.

Make sure you bring your own.

So listeners can start recommending places we can get the best Yorkshire puddings.

Take Ed there.

You're going to eat a lovely Yorkshire pud.

We're going to get you on this train, Ed.

Okay, I'm willing to be converted.

So is there any particular type of bread that you're choosing here?

It has to be plain white, just plain white bread.

I can't have any bread with any of the healthy bread, basically, that's got all the seeds and stuff in.

That would destroy me.

Can't have any of that.

It's like kryptonite to me.

Right, so are we going with the meal that you could eat, or are we going with

I'm going to start with the meal that I could eat and then later on, just to sign everything off,

we'll throw a crazy mix in there to see what I would eat

if it wouldn't.

love it yeah so you're going for like plain white king's mill yeah I prefer warburtons warburtons that's fine I'll get you some warburtons plain white warburtons yeah how many slices do you want uh because it's a starter I'll say just just three slices slightly toasted

not properly toasted

yeah so what is your starter my starter usually this is for real I used to have two options of a starter most places you go to in London a lot of these fancy establishments they do have pate, like chicken liver pate, or you know, some sort of pate, like duck and orange pate.

I once went to Heston Blumenthal's restaurant, yeah, and he had this thing called meat fruit.

It was amazing, it was like magic, it looked like an orange, right?

But it was chicken liver pate.

Like, that was like, what?

And that is the ultimate compliment to Heston Blumenthal that Dynamo says the pate is like magic.

Yeah, it was.

It was, and it was, I'm not going to lie, it was one of the nicest tasting pâtés I've ever had i i have seen i've seen that before i'm aware of the meat fruit but i've never been to that restaurant i want the meat fruit so bad so you do want the meat fruit i think you talked about it on the podcast beforehand i think i'd be even though i know it i think i'd be wowed by it still when it arrived i'd be like oh little orange i'd go along with it like i was being fooled like i can't believe they brought us a whoa no but the coolest thing though is if you take guests with you right and you don't tell them you just say oh let me order some stuff for you you know just trust me you'll like it and and you don't tell them that it's meat fruit and when it comes they think it's an orange and then they cut into that.

They probably thought it was you.

So, yeah, now you're doing mind blowing that you were doing it-like, dynamo, that's an amazing treat.

And you're like, Yeah, yeah, yeah, yeah, that was me, that was me.

Well, if you really wanted to, you know, if you really wanted to go all out, you could take them there, make sure they know nothing about the restaurant beforehand, right?

Get them to all, you know, they order some fruit, and then you say, Actually, before you eat it, look at me, right?

Would it be cool if I could turn that orange into chicken?

And then say, Yes, it would be so.

Very cool.

It's not possible that I'd do it though.

What's this?

Boom, done.

Oh, damn it!

Oh!

We did it again!

Yes, and then the waiter would come along and go, actually, it's always you go, get the fuck away, get away from our table.

You shut up, you shut up.

Wouldn't it be weird if I could turn the waiter who's coming over into a twat?

Here he comes, and then ruined the trick now.

Oh, I turned him into a liar.

Oh, Heston, fancy seeing you here.

So, your starter is it pate?

Yeah,

the chicken pate is generally like

meat food.

Yeah, that would be it.

Yeah,

that would be my choice.

Yeah, that would be a good idea.

Absolutely.

That would be my choice.

The meatfruit by Heston Blumenthal is amazing.

I love it when people pick specific stuff.

And I'm sure after this podcast, we're going to get all invited, you know, free of charge.

This is great.

What's the restaurant called?

We said the name.

It's called Dinner.

It's called Dinner.

Dinner.

Yeah.

Dinner by Heston Blumenthal.

You should do the next podcast from dinner.

Oh, yeah.

We could interview Heston.

You are.

I mean, that is my dream.

We interview Heston Blumenthal in dinner.

Heston's one of my dream guests, I think, as well.

Great.

Yeah, and I'd love to.

I've never been to dinner.

Right.

So I'd love that.

So good idea, Dynamo.

Thank you very much.

This is a great idea also.

Yeah.

And lightly toasted bread, you say?

Yeah, just lightly toasted.

I still like it to be a little bit soft, you know.

But

I think just the part that you spread the meat fruit onto just needs to be a little bit firmer, just so you get a good even spread.

A little canvas for the meat fruit.

That's it's a good sound as well.

That's spreading it onto like toasted.

I want that

scraping.

And when it's just slightly toasted, you might have made a bit of an effort.

Yeah, at least I've done something.

Now he's got a cut the pat.

Making the pate look like an orange is not good enough for you.

You're like, if you really want to make an effort, stick that in the toaster on one.

Please.

When it comes to your main course, I sense that you've given this a lot of thought, actually.

I think you've had it that there were probably a lot of options that were discarded.

Probably some honourable muncheons if you wanted to do some shout-outs.

Yeah, I mean, well,

it's actually been a lot easier

because there's so many things I can't eat, and I was thinking realistic,

my realistic dream menu.

So I had to discard many things.

And there's only one thing that I could think that needs to be on this list as number one.

Okay, but I don't know if anybody else in the world can make it.

My grandma, she's 89 now, right?

She still kept the recipe to herself.

Even if she told me the recipe, I probably wouldn't know what to do because I'm terrible in the kitchen myself.

I only learned how to cook last Christmas.

Yeah, this is a true story.

Yeah, for Christmas, all my family got me cookbooks.

They even got me cooking for dummies.

Right, great.

Yeah, they weren't being sad about it.

They got me, I got Jamie Oliver books, I got everything.

And, you know, I missed it.

I met loads of different family members, so they'd all got together and thought we were going to have a lot of fun.

Yeah, it was like an intervention.

Yeah.

And so I started to learn how to cook at Christmas, and I did pretty good.

I'm pretty good at making pancakes.

I make them gluten-free with lactose-free milk, you know.

They're dynamo-friendly.

I'm talking about myself in third person there.

Anyone that they're making pancakes at personally.

I've even mastered the art of the pancake toss.

Oh, you can do it.

Amazing.

We need to make it hover in the air and rotate slowly.

So that's a bit of a cheap dynamo.

Yeah, but you know,

you'll never move up.

But yeah, so I started learning how to cook myself.

But my grandma, she was like, she was like a master chef.

She was amazing.

And the meal that I have to put as my main course has to be my grandma's

special secret recipe of corned beef hash.

Right Now, she knows my dietary requirements, so you need to see, so obviously, you can't have all of the things that are in normal corned beef hash, but she still manages to get all the amazing flavours out of everything and make it still taste as good, if not better, than traditional corned beef hash.

But to top it all off,

I'm going to convert you, Ed.

She sticks the whole thing in a giant Yorkshire pudding.

Yes,

Ed.

Come on, you're not made of stone mate.

That sounds pretty good.

It sounds delicious.

I'd try that for sure.

Yeah, giant Yorkshire pudding.

That might be the dish that we have.

Corn beef hash, yeah.

Giant Yorkshire pudding.

It's amazing.

Oh, wow.

So, and so what's Cornbeaf hash is like potatoes as well.

It's got potatoes in there.

Now,

I know some Cornbeaf hash has like beans and onions, but I can't have any of that sort of stuff.

It's obviously, it's like some, it's like minced kind of meat in there.

Yeah.

Like, it's like a stew, isn't it, essentially?

But then she definitely puts ingredients in there, but I don't know how she manages to get all these flavours because she doesn't have like a lot of the things that would give it the flavor, right?

Yeah, so she obviously, you know, she's she adds her own little magic there's something there, yeah.

What a great grandma to find out your dietary

and change the

yeah, change all the stuff.

Because it, all you hear about older generations is that they're stuck in their ways and they like to do what they do traditionally.

And she's like, What, you can't have any of these things?

Cool, I'll just make a magic corned beef hash for you, whack it all in a giant pudding.

Yes, please.

It's still, I've been, you know, all over the world and

it's still my favourite meal.

Like, I cannot beat going back to my grandma's and having, you know, having a Sunday roast or a corned beef hash back there because

she makes it better than anybody I know.

Cowage is so good.

I want to try it.

I want to try it so bad.

Can you have egg dynamo?

I could have it mixed in with things.

Like, obviously, when you make a pancake or you make an omelette, an omelette I can have like, you know, but it does tend to like bind me up a little bit and it doesn't totally agree with me.

So you wouldn't put an egg on the corned beef hash.

No.

No, that would just spoil it.

And also eggs and Yorkshire puddings.

Oh, yeah, that's a good point.

I wasn't even taking it into account.

See what I've done?

My brain had already discounted the Yorkshire pudding.

Yeah, you weren't even taking that into account.

You're like, oh, my dynamo and his grandma aren't looking.

I'm scooping all that out of the Yorkshire pudding.

Oh, Ed, Ed, Ed.

Sounds so delicious.

I can't stop thinking about it.

I know we've only just started talking about it, but like, I haven't heard a single.

I know you two had a conversation then about something,

but I wasn't listening to any of it.

It was about egg.

All I was, okay, fair enough.

But all I was thinking about was that dish and how much I want to eat it.

And I was thinking about putting like a lid on it, like a pie.

But you know, it's yeah, well, I've actually, I've actually, um, in the past, she's made like these kind of fancy soups.

Now, I can't actually have them because of what she'd put in them, because she made these like these real like vegetable soups, but my grandpa used to love.

And she'd put it almost into like, it was like a loaf of bread, but she'd carved out the middle and made a lid of it.

So she'd put the whole thing in a loaf of bread, essentially.

Yeah, I'm sure there's a better technical term for it than that, but it's like

bread bowl.

Yeah, bread bowl, yeah, yeah.

She's done the whole bread bowl, so she's she's done that in the past, but yeah, I've never seen the Yorkshire put in with a hat on.

Does your grandma not, does it

not have any plates?

Because it seems like she's just putting all the stuff in edible

vessels.

She's got plates, but I don't think she's got a dishwasher.

And my grandpa's passed away now, so

like, you know, I think he used to do

the thing.

She'd do the cooking,

he'd do the thing.

So now everything's in edible edible bowls.

It's a good way to save a washing up, it really is.

Well, you know, they grew up in what they had to go through World War II and rations were quite tight.

And

I think she used her natural instincts to kind of be as productive as possible with what she had.

She's always taught me that you've got to make the best of your situation, no matter what adversities you're going through.

And, you know, because of that, you know, I think it's helped me be a better person.

Right.

I would put like a maybe a pastry top on the whole thing or maybe another like lamb of Yorkshire pudding as the lid or maybe some mashed potato.

That's what I'm I know the only potato in the corned beef hash.

See I thought it'd be really cool, right, to have like a Sunday roast sandwich where the the the sandwich is actually the Yorkshire pudding and then you have like some Yorkshire pudding type um is it is it it's not dough is it?

It's like what batter batter, yeah.

So like Yorkshire pudding batter as a as a top and bottom and then you have like the the roast beef, maybe some roast chicken and then you have the potato roast potatoes kind of mushed up in between there with a bit of a gravy drizzled over the top and i think that's like you know that could be like a whole new thing that'd be a great sandwich

now i i've seen somewhere i can't remember where it was um uh what show it was and whereabouts in the country it was but there is a place that does yorkshire pudding wraps

So what they do is they bake the Yorkshire pudding batter just not in the normal shapes.

So it's just a sheet of Yorkshire pudding.

And then they put in like roast dinner stuff, and they think they do like a cooked breakfast one as well, and roll it up.

So, you've got just like a wrap, a Yorkshire pudding wrap.

If anybody in the country knows where this place is, right,

tweet me or Instagram me or whatever.

All of us, hit us all up.

Dynamo Magician, you can find me, you know.

I'm about, let us know because I want to go to this restaurant.

So bad.

100%.

I'm there.

Like, this sounds like, like, sorry, I know you guys are going to dream up my dream meal,

but I think Ed's already found it.

Yeah, yeah, that's it.

That's the one.

Sounds amazing.

Yeah.

I'm definitely going to go there.

You can't stop me, Ed.

I don't want to stop you.

See, I think secretly he is a Yorkshire pudding/slash butter lover

because he's had this secret piece of information in his locker and he's not yet mentioned.

He's not just saying he's not because he knows it will come up all the time.

And we talk about Yorkshire puddings more in the podcast, and it just helps promote his brand.

Weirdly,

I prefer it softer, so I don't mind the wrap thing.

I quite like it when it's a bit softer and it's like got gravy.

But that's what you that's the gravy that makes it.

Yeah, but the top's all crispy.

We'll put the gravy on the top as well.

Yeah, like soft and crispy combined.

No, I don't like soft and crispy.

Ebenezer,

James calls me Ebenezer

because he likes cheese and biscuits as a pudding.

Yeah, no,

Dynamo is so on my side of all this stuff.

I'm so happy, hashtag Team James.

So what you what you put on the side here

so

on the side what I like to do is have a nice small a nice kind of bowl of oven-baked, not fried, because I can't have fried oven-baked thick chips.

Yeah, very nice.

Yeah, thick chips with drizzled with brown HP sauce of them.

And then you mix that with the gravy and a bit of vinegar.

Yeah.

And it creates an amazing flavor.

Like, it's

amazing.

When I say gravy, I mean, like, you know, the kind of stewy, corny-pash, yes,

liquid.

Yeah, yeah, yeah.

It's a bit like gravy, you know.

It acts the same way gravy acts when it's inside a yorkshop pudding.

Yeah.

Yeah, you get the same effect.

Yes, yeah, yeah.

And brown sauce.

So

I think HP goes on everything.

Right, yeah.

I love, I think it's my favourite.

It's my favourite bottled sauce.

Yeah.

I'd say.

Apart from not including hot sauces, but out of, you know, ketchup and brown sauce, which is the choice, it's brown sauce for me every time.

Thank you.

Really?

Yeah.

So when I was a kid, I tried brown sauce for the first time, didn't like it, didn't have it for ages, and probably didn't try it again until, I'm going to say, probably my late twenties, early 30s, but now I like it.

End of story.

That is your story of every food.

You've matured.

But it just closed his eyes, doesn't like the story.

Every time James talks about food, it's always that he didn't try it until his 20s because he tried it when he was a kid and didn't like it.

But now he likes it again.

It's always the end of the story.

Well, it's a true story.

True story about the brown sauce.

He's not like an early adopter.

It takes him a while to pay a cut.

It takes him a good two decades.

You're going to go away from it first.

So what don't you like right now?

What don't I like for the minute?

Oh, good question.

I'm going to make a prediction.

10 years' time, you're going to love it.

It's a dynamo prediction.

I don't like...

What do I like at the moment?

Fennel.

Hate Fennel.

You will love Fennel in 20 years.

No, I'll never.

I think you will morph into a Fennel lover.

Yes.

100%.

You'll never be a Fennel lover.

No.

We'll be calling you Fennel.

No, not me.

You will not call me Fennel.

In fact, let's get James on board with Fennel quicker.

And the only way we're going to do that is by calling him Fennel.

So if on Twitter could respond, if everyone on Twitter could refer to James as Fennel, that would be great.

Tweet him, tweet him saying, Hello, Mr.

Fennell, I hear you love Fennel.

Benito, do not put this in the podcast.

But Ed and Fennel

podcast off menu, off menu with Ed and Fennel.

No, yes, Danny, that's something.

Dannel, please.

Benito,

please, I beg of you, don't call me Fennel.

He thinks the fennel doth protest too much.

No, I'm not the fetal.

Don't call me that.

Oh, the fennel.

Yeah, that's great.

Oh, don't.

Please.

Show mercy.

Yeah, HP.

Anyway, I'm fully on board with brown sauce.

Yeah, HP and fennel.

Yeah.

No, you can

ever put it on Fennel.

HP on everything.

Feddel?

You can have HP on everything.

You can put it on everything.

Everything.

Now, a question for you.

Yes.

Salad cream or mayonnaise?

Oh, well, this is a guess.

I'm normally mayonnaise, but that's because salad cream isn't on offer as much.

When there is salad cream on offer, because I hardly have it, I do want some salad cream.

So, if you're going to give me a choice now, if I've got to eat salad cream or mayonnaise, I'm going to choose salad cream.

Ed?

But where am I putting it?

Because I like salad cream in a cheese sandwich.

In a cheese sandwich, cheese and salad cream, white bread.

What about sandwich?

So if you're having a tuna sandwich, maybe,

would you have tuna mayo or tuna and salad cream?

Tuna mayo every time.

Oh, controversial.

Mayo and I eat mayo with chips.

Yep, mayo and chips.

Mayo and chips.

Mayo and ketchup with chips combined.

No, don't like ketchup.

Oh, okay.

Don't like ketchup.

That's another one of my controversial viewpoints.

I'm a bit of an edge-lord dynamo.

I don't like Yorkshire puddings and I don't like ketchup.

At Lee Gardens in Kettering, which is an all-you-can-eat Chinese buffet.

Is that their Twitter handle?

What?

At Lee Gardens.

No, no.

Maybe, actually.

I don't know if they're on Twitter.

But Lee Gardens, I absolutely love it.

And one of the items on the buffet is fish that they put in salad cream and then fry it.

And it's like fried salad cream fish.

That's awful, James.

I really like it.

That is absolutely unacceptable.

What are you talking about?

It's like battered as well, I think.

But like battered salad cream and fish.

But they dip it in.

salad cream and then batter it and then fry it.

Yes.

That is dreadful.

Is this a sort of place that also like does battered Mars bars?

No, no, but like, I mean,

hopefully, they need banana fritters for dessert and stuff like that.

And they'll do like, you know, that cubed jelly, you know, like big cubes of jelly and Swiss rolls and stuff.

But like, yeah, I used to go there all the time for like birthdays and stuff to the gardens and went there again recently.

And yeah, that fish in the salad cream was so nice.

No, it wasn't.

It was really nice.

I went back for seconds of it on the All You Can effe.

I went back to get the fish.

That and the salt and pepper aubergine.

That sounds better than that.

Salt and pepper aubergine.

That sounds better than salad cream fish.

Salad cream fish was really good.

Lee Gardens.

Honestly, it sounds like the worst drag queen of all time.

Salad cream fish.

What performing nightly?

Yeah.

My fellow cat winners are going to back me up on this.

Go to Lee Gardens, try the salad cream fish, and then tweet us, let us know how great it is.

We used to go to a Chinese buffet in Durham called the Blue Elephant, and it is, to this day, the only restaurant I've ever been into that refused to serve tap water,

which is illegal you have to offer tap water but they were just like no you can't have any tap water you've got to buy a drink did you call the cops called the cops on them mate they have been shut down since then yeah they refused to sell it because it would make people sick from drinking it or just because they no no no just because they want they wanted more money basically oh because they knew people would go in there and be like because it was like six quid for an all-you-can-eat buffet or something so obviously people are going to go in there and take the piss aren't they they need to earn that extra money but i prefer you know whack an extra quid on the buffet price and yeah lovely glass of tap water.

Thank you very much.

Just please.

You get

one of those, or you can drink

free refills.

Yes.

That's an absolutely.

Like at Nando's, you get you buy a drink and you get a free refill, right?

Love the free refills.

Do you have a.

Oh, I guess.

No fizzy drink.

No fizzy drinks.

So you don't get that.

Like, I can

have,

which you saw my show, so you've seen, you know, you've sort of had this.

I there's, they do a

decaf cook that is that is also

like no no sugar, no like it's basically it it ju it just kind of tastes like coke.

Yes.

Um and it's kind of it is fizzy, but I have to let it kind of go flat.

You know, when you like when you leave it like for a while, you open it and just leave it for a while.

Um and actually I I do a thing in my show which you saw where I drink coke, but it's it's flat, horrible um coke that has none of the good stuff that we like to drink coke.

What is that a specific type of Coke?

Yeah, if you if you ever see it, it's in the gold cans.

Ah, okay, yeah, I know the one you mean, yeah.

You don't see it everywhere.

Um, you kind of can get it like wholesale places.

Um, so that's the only kind of cocoa I get to drink.

And

yeah, I for a treat, I can occasionally have maybe a little bit of lemonade, but it's the same as like the um eating like chicken tikka.

You know, I have to kind of know that I'm going to be at home all night because I don't know how it's going to react.

Um, there's like, you know, there's certain brands that I've had in the past which I've been alright with.

So, you know, I'm a very, very much a creature of habit.

Once I try something, if it's all right with my stomach,

then I pretty much eat the same thing.

Every single day, I probably have the same

mix of three different kinds of meal options.

And, like, you know,

like one day I might have my dinner option for breakfast just to change things up a little bit.

Yeah.

Dinner for breakfast.

Yeah, so

my diet is so kind of boring and repetitive, but I have to do whatever I can just to try and make it exciting.

Because it's not like, you know, some people, you know, they eat for fuel and it's just, you know,

they'll really stick with their diet.

But for me, I do enjoy the taste of food.

You know,

I would be a foodie if I didn't have the, you know, Crohn's disease.

And so I do try and, you know,

just get as much flavor out of it as I possibly can.

Hence why I seem to like condiments.

Yeah, yeah, condiments are where it's that.

Yeah.

The opposite of Paul Rudd.

Yes, we heard.

Paul Rudd doesn't like condiments, that's what we learned.

He wasn't on the podcast, but an inside source

said he does not like sauces.

He doesn't like condiments and anything.

So you're the opposite of Paul Rudd.

You're an opposite Rudd.

Although it's quite weird because Paul Rudd, we're talking about the actor, right?

Yes.

Yeah, because my friend sent me a picture recently, a screenshot of Paul Rudd, where we do look very similar.

Really?

So I'm the opposite of Paul Rudd.

Yeah.

So you are like.

In a couple of pictures, in a couple of the films, in the Ant-Man film, from Ant-Man.

Yeah.

When he first gets out of jail and he's quite, you know, he's not super clean shaven and stuff like that.

There is definitely a resemblance.

You could be the venom to Paul Rudd's Spider-Man.

Yes.

two sides of the same coin.

Yeah, very

good.

And I know exactly now, I have exactly

the answer to how I could defeat him.

Yeah.

With condiments.

Yeah.

Yeah, because

he wouldn't be able to do it.

This is kryptonite, right?

Yeah, be slipping all over the place.

Instead of webs, you shoot out like mustard and stuff.

Yeah.

Literally, like ketchup mustard.

Brown sauce, obviously, mainly brown sauce.

You'd be firing at him.

Yeah.

Mayonnaise and salad cream.

He doesn't know which is which when it's coming at him.

Yeah.

We touched on drinks a little bit there.

Yes.

So what is your dream drink for this meal?

I mean,

it's probably going to have to be Ribena, the blackcurrant fervor.

Blackcurrant,

normal blackcurrant Ribena.

Are you having this in a glass?

Are you having it in a carton?

You're going to spite the straw in there?

In a dirty glass.

In a dirty old glass locked eyes at me when he said that yeah i saw that yeah

right in the eyes dirty glass please the old glass of rye beana now how strong do you want it yeah what measures of oh it has to be has to be quite strong like i i i don't like it when it's weak yeah i like like a a strong you know especially if you know if you get the cordial ribener you know like i actually i think i really enjoy it how it comes in the cartons when it's pre-mixed yeah yeah and which is a very lazy when you think about it because because you could buy a bottle that can last you like a month.

Sure.

If you're drinking maybe one glass every name.

Yeah.

Or you could buy a carton that lasts like one evening and it's pre-mixed.

And all they've done really is add water.

Yeah, but they've got that, they know the ratios.

It's scientific.

The ratios are perfect.

I mean, you probably wouldn't be able to have it in the Chinese restaurant that you used to go to.

No, absolutely not.

No, they would serve you.

No, they'd serve you a bottle of Ribena.

You couldn't just top it.

You just have to need Ribena, yeah.

In Lee Gardens, you could get it fried.

Yeah.

Fried Ribena.

Beef.

Div it in ribena, throw it to the fryer.

Lovely stuff.

Fried rib beef.

I also, you know, I think

I do love ribena, but I try and moderate it a little bit because, you know, it's, you know, you've got to think of like your teeth and stuff like that.

And ribena, you know, if you have it too much, it could make your teeth go purple, can't it?

Is that true?

Well, I don't think it makes it go purple, but it definitely.

Wow, that was a really bad lying there, Dino.

I know, it's a bad lying.

I thought

you're meant to be able to deceive people, Dino, but

your conscience got got the better of you immediately.

Oh, I'm lying.

No, but like, but.

Don't make your teeth go purple.

But, like, it definitely, you know, you can definitely taste the sugar after a while.

I don't think you need to, I think you have to moderate on social sugar stuff, don't you?

I think you should have as much Ribena as you can.

But

you can get the Ribena without the sugar, but it just does not taste for sugar.

No, the tooth kind?

Yeah,

a tooth kind.

And for me, you know, like, I have to have the real stuff.

Yeah.

Yeah.

You couldn't obviously, you know, go there.

I could inject insulin, but I don't want to waste it on a drink.

No, you do.

I'd rather have a lovely.

It's not a drink, it's vibina.

All right, okay, so it's a it's a lifestyle.

And you can tell that's true, because Dynamo did not say it was a lie.

It's not a drink, it's vibina.

No point in me going, oh, I've got bottle of shit.

I've never been to one of your shows, Dynamo.

I'd like to change that soon.

Obviously, I'd like to come and see you.

But after every trick, do you go, by the way, sorry, I was lying, everyone.

Yeah, yeah, I'm so sorry.

I'm sorry, guys.

They really walked down that building.

Although I'm really struggling to think about how you would fake that.

Oh, it's quite funny,

the show that James came to recently.

I think I did actually end the whole show by saying, well, you know, what you saw might have been true or could have been lying to you.

And I kind of left it open, but did loads of crazy things at the end, which makes you question everything you've just seen and your life.

Yeah, I came out questioning my life.

My life.

Motherfucker.

And then you smiled and all your teeth were purple.

I've heard that.

Yeah, yeah.

Why's you got those purple teeth?

What's happened?

that's what everybody i do think though when i used to when when i was younger um the reason the whole purple teeth thing came out is when i was younger um i used to you know i kind of used to love vibena and my nana used to tell me you can't have it you can't have it all the time because your teeth will go purple yeah right yeah so that's the thing so my so really what i'm saying is my nana's a liar it's not me yeah she's the liar

maybe it's vibena that she puts inside the corned beef hash maybe that's a secret recipe that could be the secret recipe it's a ribena that's why she's like don't have too much ribena because then you'll figure out my secret recipe.

Then you'll be able to taste the corned beef hash and go, this is my purple teeth hash.

Yeah.

Also, you bring up toothkind.

Even though I've never had Ribena Toothkind, it's always made me angry.

I just think it's one of the things we should have as the secret ingredient in a future episode.

And we kick the guests out if they say Ribena Toothkind because it just seems like an abomination of a drink.

I don't think...

Like, what's the point?

Why is it?

But do you feel the same about Diet Coke?

No, you know that I like Diet Coke.

But isn't it just the same thing, just with a different branding?

Probably, yeah.

Well, that's like, that's like, that's like Pepsi Max and Diet Coke.

They're both Diet Coke.

It's the same thing.

But it's like

one of them's kind of marketed towards men.

Yeah.

Supposedly, yeah.

Yeah, you know.

And Coke Zero as well is marketed towards men, apparently, as opposed to Diet Coke, which is marketed towards women.

Absolutely ridiculous.

Yeah.

You see the slogans for both of them.

In this day and age, in this current climate, can you believe it?

Yeah.

Still going on.

Yeah.

Well,

who's Tooth Kind directed to?

That's children.

That's parents to buy for their children.

Yeah.

I don't know.

Also, just flagging up.

I mean, this is pretty stupid because, like,

ToothKind just really flags up that Ribena is not kind.

Yeah, that's stupid.

I mean, that's a stupid name.

It's really stupid.

Yeah.

But it's honest.

Yeah, sure.

It's honest.

Yeah,

which is, as we've learned, you value that.

Of course.

You value immediate honesty.

You won't be able to.

Yeah, it's a really good point, James.

You've convinced me.

Because Toothkind, why are they still selling normal Ribena then?

You think you had?

If they're calling it Toothkind, they're saying, oh, well, it doesn't fuck your mouth up like our other product.

Yeah.

And then you shouldn't.

Wasn't ToothKind should be the normal Ribena now?

Very nice to be on the same page.

Wasn't it because

the Tooth Kind was aimed at parents for children?

Because...

Because as children mature with their baby teeth, you know, but the normal Ribena is not so good.

But as you get older, we've grown-up teeth, but your teeth are better able to withstand the normal vibena.

Was it him?

I swear it was him that chose to be a little bit more than that.

I think you've destroyed us with logic, Dynamo.

Sounds about right, doesn't it?

Although I never understood that.

I don't worry about your baby teeth, they're just going to fall out, right?

Yeah, yeah,

that is a very valid point.

Yeah, look above, eat sugar, eat sugar by the bulbs.

Like, you know, punch each other in the mouths all the time.

We come to the dessert.

Now, I have a feeling this is where you're going to throw out all the rules that you have to live by in your day-to-day life.

Because so far, we've very much stuck to your diet and what is realistic.

And you said there was going to be a point where we throw everything out the window.

And I feel like, Ed, if you'd like to open a window, please.

Okay.

Everything's about to get thrown out.

Oh, sorry, it's one of those hotel windows.

I can only get it open a tiny bit.

Okay, we'll put things out there one by one.

We'll just

slide it through the gap.

What would you like to do?

Your dessert, sir?

Well, if I'm totally forgetting all of my limitations that I have in this real world of food and stepping into your magical world where anything is possible,

I would have not massive portions of each, but a mixture of Mississippi mud pie.

We've got goods, Bolton lava cake, you know, where it's warm, where it's got the chocolate inside and it's like, you know, gooey.

With

that thing that I can't have, done don't do a custard oh yeah right yeah

and i'd throw in one of those

it's like a bonoffi chocolate cheesecake thing that i think i once got from like a tesco's have you seen them they do like you get two chocolate right you but they do them in packs of two okay um i think it's like it's either tesco's or or like it's one of these like you know own brand type type desserts that they do but it's like the the the bottom of the cheesecake is perfect and it's made of chocolate biscuits as opposed to the usual

so the crumbly bit, and then it's got like this the cheese on the top

of the

because it's like am I wrong, right?

Is there any cheesecake that genuinely has cheese in it?

Cream cheese, right?

But is it?

Like, I don't know.

That's my question because because on this one on this one, it's definitely not cheese because it's like a chocolatey

like gooey thing, but it's a bit like pate texture.

Yeah, but I think it would be cream cheese with loads of sugar in it and chocolate and stuff.

I think so.

I think Ed might be right.

You probably is right.

He seems to have quite a lot of logical answers for a lot of the people.

Well, that's you know,

straight up, I think it's cream cheese.

That's what I think it is.

I know it's a misleading name.

I think when I was a kid and someone offered me cheesecake, I was like, oh, I thought this would be like a Victoria sponge with a slice of cheddar in the middle.

Which does sound nice.

Yeah, it's just like a big cheese sandwich, right?

Yeah, I said that.

But yeah, like, I'll tell you what, I'll tell you what I do, what I do like as well, though, which is,

I like those iced fingers you get at Greg's.

Oh, yeah.

Like, you know, that's a dessert I can't eat.

You know, you can't eat.

I can have an iced finger because essentially it's bread, isn't it?

And like some icing on top.

Yeah.

But this is that you look, if you're going for your dream dream.

But my dream one, I'm going out all out, like, like chocolate, full of lactose, like the full-on, like the full-on creamy custardy experience.

Yeah.

Like, because I just can't normally, if i if i had that now you know like literally tour would be over yeah right um i won't be able to yeah i i would i would basically move into either my toilet or the hospital you'd move into your toilet pretty much yeah yeah sit up home there sleep in the bathroom also normally we only allow people one dessert but oh yeah you're aware that's why i that's why

so all life through you've been like no this is what i can realistically eat you've earned this yeah

earned this dessert.

A whole platter for dinner.

You've earned to have the whole platter, I think.

And when I say a platter bar, it's, you know, like you go to, there's some place where they do smaller versions of each dessert on the menu.

Yeah, yeah, yeah.

But I'm not being greedy.

No, no.

These are like bite-sized versions.

Such a thing doesn't exist in this restaurant anyway.

There's no such thing as greed here.

You can't be greedy.

There's no shaming.

There's no, you eat whatever you want.

Yeah.

It fills you up.

I know what you mean.

You've got a little sort of like a long square plate with three little desserts on.

Yes.

Yeah.

sounds very nice you want so when some and the custard's like chocolate custard as well it's not like the normal uh the normal yellowy custard i don't know what that flavor would be considered vanilla i guess yeah vanilla um it's it's like a chocolate custard yeah you want chocolate custard that's very okay absolutely we can get that chocolate custard and you got the uh the different different puddings on a little board Well, I'll read your order back to you, Dynamo, and see how you feel about it.

Here we go.

You would like some still water, then you would like some

plain white Warburton's bread slightly toasted.

Then for starter you would like the meat fruit from Hester Blumentel's dinner.

Your main grandma's corned beef hash in a giant Yorkshire pudding.

So good.

I still have to take a moment.

Yeah.

How much I want that.

Side dish, oven-baked thick chips in HP sauce and gravy.

Drink a blackcurrant ribena and for dessert you would like a platter of Mississippi mud pie, molten lava cake, banoffee cheesecake from

Tesco, and all covered in some chocolate custard.

Yes.

That sounds good.

It's a really good menu.

It's a really good menu.

And I really like the kind of sticking to like what you can realistically have all the way through so that the dessert is one big blowout.

It's the only way to go out, innit?

You've absolutely earned it.

You've absolutely earned it by the end.

Well, thank you, Dynamo.

Thank you so much, Dynamo.

Thank you, guys.

Thank you so much.

We haven't once tried to get you to do a magic trick.

I think we deserve

a badge for that, some sort of award.

But yeah, thank you so much for coming.

Thanks for having me, Ed.

Thanks for having me, Finn.

What a great menu from Dynamo.

Delicious.

Genuinely interesting as well.

Yep, I learned a lot during that episode.

Yeah, a lot about Crohn's and a lot about magic.

Yep.

And also, obviously, my ideal menu is a big blowout right at the end.

Just loads of dessert.

What I enjoyed about it was that he was sensible about it and he actually told us what he can actually have.

But it was still delicious.

It was still delicious.

That,

honest to God, I want to try that corned beef hash and a big Yorkshire pudding so much.

Also, Dynamo.

Please tweet some photos about it.

Put it on Instagram.

I want to see what it looks like.

And you can follow Dynamo on Twitter and Instagram, can't you?

At DynamoMagician on Twitter and Instagram.

And his website is dynamo magician.com.

My favorite moment of the podcast, James, that we've just remembered, was when you were really thinking about the corned beef hash, and that's really illustrated if you listen back to it.

When Dynamo was talking about his grandma in really sort of quite emotional and lovely terms, what he was saying, and she changed the menu for me and she just showed me that whatever gets in your way,

that's fine, and you've just got to roll with it.

And that's really inspired me to live the life the way I do.

And then you went, went, I was thinking I put a pastry lid on it.

I went, That's what I was thinking about.

I can't help it.

I couldn't stop thinking about it.

James, you're on tour and stuff, aren't you?

Yeah, I'm doing stuff, you know.

There's loads of stuff online you can catch up with as well.

I've got a show called Repertoire on Netflix.

I've got a series called Sweet Home Keteringa on YouTube.

An album called Luna Dot Raids the Bee Pigeon on Bandcamp.

And a book, James A.

Cassa's Classic Scrape.

So much stuff.

If you just go on my website, edgamble.co.uk, you can probably see I'm up to some things.

I'm on tour.

Come and see me on that.

That's mainly.

I keep it pretty pure.

Not blizzard.

Blizzard.

Bothering all this book stuff.

Yeah, well, that's fair enough.

Yeah.

Dynamo also did a trick for us, and I think we have some footage of it, so I think we're going to put that online.

Amazing trick.

Blue are little minds, and it's related to eating as well.

Yes, it is related to eating.

Almost his little pair of teeth.

Yes, please, Dynamo.

Make sure you review and subscribe to the podcast wherever you listen to your podcasts.

Give it sling at five stars, mate.

Please.

And come back next week and listen to another off-menu podcast.

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Oh, hello, it's Amy Gladhill here.

Hello, I'm Harriet Kemsley.

Single ladies is coming to London.

Well, we're already in London, I suppose, in a way, but we're doing a live show, aren't we?

It's true on Saturday, the 13th of September at 7pm at King's Place.

So we've got your Saturday night sorted.

We've done all the organising for you.

Come along, have some drinks, alcoholic or non-alcoholic, both are available.

And you can get your tickets from plursive.co.uk.

Or just head to the link in our Instagram bio and just clickity-click-click.

London, we're coming.