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0:48

Hi, I'm Margie Nomura and welcome

0:51

to the Desert Island Dishes podcast. This

0:53

is the podcast where every week I ask

0:56

my guests to choose their seven Desert

0:58

Island dishes. These range from

1:00

finding out about the dish that most reminds them of

1:02

their childhood, the best dish they've

1:05

ever eaten and of course the

1:07

last dish they would choose to eat before being

1:09

cast off to the Desert Island. The

1:11

question is, what would you choose as

1:13

your last meal? Hi, I hope

1:16

you're all very well. We went

1:18

to Devon

1:18

over half term and we

1:20

went to the Beach House in Thurston

1:22

for the second time and I have to

1:25

tell you, I really do think it's one of my all-time

1:27

favourite restaurants. It's just my favourite

1:29

kind of food, the freshest

1:31

ingredients, very simply prepared

1:34

and it's just so good. It was pouring

1:36

with rain of course but being

1:39

by the beach, being cozy inside,

1:41

looking out over the sea and eating

1:44

bowls of steaming mussels and

1:46

delicious fish stew and

1:48

amazing chips, it was just I

1:50

think one of the happiest moments of recent

1:52

weeks for me. They have no idea

1:55

who I am, I can assure you and it definitely

1:57

wasn't gifted or anything like that.

1:59

but I just wanted to share a little restaurant

2:02

recommendation with you. I think we're

2:04

going to start doing these on the website

2:07

and I'm hoping that's going to be a really

2:09

useful, interesting and fun

2:12

new section of the website. I'd love

2:14

to know about

2:15

your recent favourite places, so

2:17

do get in touch and let me know where I

2:19

should be going. And don't forget

2:21

that you can sign up for the newsletter, Dinner

2:24

Tonight. You can do that via the website

2:26

desertislandishes.co And you

2:28

guys, there are now over 11,000 of

2:31

you on the newsletter list, which

2:34

is so incredibly exciting. It's

2:36

currently one delicious, easy

2:39

weeknight recipe delivered to your inbox

2:41

every Sunday. And I really do

2:43

have big plans for this, so stay tuned,

2:46

sign up and good things

2:48

are coming. This is a very fun episode

2:50

for you today with the very funny Ed Gamble.

2:52

I'm sure lots of you are familiar with his

2:55

podcast, The Juggernaut that

2:57

is off menu. And his

2:59

new book is out today, which officially makes

3:01

him an author, something I know he is very excited

3:04

about. It's obviously very funny. Ed

3:06

is a comedian, but it also touches

3:09

on themes we don't often hear men

3:11

discuss. And I found it really

3:13

interesting. Some of these themes

3:15

we touch on in today's episode. So

3:18

without further ado, here are

3:21

Ed Gamble's Desert Island Dishes. My

3:24

guest today is Ed Gamble. Ed

3:27

is a comedian and actor, host

3:29

of the Off Menu podcast amongst others, and

3:31

judge on the Great British Menu. He

3:33

can now also add author to his bio

3:35

of credentials as his debut book, Glutton,

3:38

is about to be released. His career

3:40

in comedy began at Durham University, performing

3:42

with the Durham Review before heading to the Edinburgh

3:45

Fringe for the first time in 2011. His

3:47

stand up comedy is largely observational

3:50

comedy, often aimed at himself, including

3:52

discussion of his diabetes, which he was diagnosed

3:55

with as a teenager. He says his

3:57

humour was honed by a fixation with all

3:59

things sitcoms. and stand up. Ed

4:01

has been a regular panelist on the BBC

4:03

panel show, Mock the Week, has acted

4:06

for shows on the BBC and hosted several

4:08

radio shows. The off-menu podcast

4:10

which he hosts with James Acaster has

4:13

been a phenomenal success which has seen

4:15

him become somewhat of a household name.

4:18

When asked what made him get into comedy, Ed

4:20

replied, The perfect mix of a terrifying

4:23

ego and an astonishing lack of self-esteem. I

4:25

can't tell day to day whether I'm arrogant

4:28

or I hate myself, but I think somewhere

4:30

in between is absolutely ideal for

4:32

a comedian. Welcome, Ed.

4:34

Well, thank you. Is that awful

4:36

having to read out things about people while they sit here looking

4:39

at you? I feel like I'm at school and I'm eight

4:41

years old and I make so many mistakes. It's

4:43

terrible. Once that bit's over, I feel like

4:45

I get into my rhythm.

4:46

But I wanted to ask you about that quote,

4:49

The perfect mix of a terrifying ego

4:51

and an astonishing lack of self-esteem, because

4:53

that's quite a contradiction.

4:55

Yeah, I think so. But I think most comedians

4:58

you meet will have that contradiction within themselves.

5:00

Okay. Also, I think starting young

5:03

as a comic means that you have maybe

5:05

a lack of self-awareness and confidence

5:07

that youth brings. Yeah. But then

5:10

also you need a remarkable amount of self-awareness

5:13

and lack of confidence to be able to talk about yourself.

5:15

And to get on stage. Exactly. Yeah,

5:17

yeah, yeah, I think so. I

5:19

think you have to have an ego, but

5:21

also sort of know preoccupations with

5:24

how you look because you've got to go on stage

5:26

and act like an idiot.

5:27

What do you think about comics

5:28

who start later in life because you don't have

5:31

that naivety? Well, I think

5:33

a lot of comics who start in later life

5:35

are often better quicker because they've got

5:38

less time. So

5:40

they've got so much going on in their lives. They're a lot better

5:42

at writing and sort of focusing.

5:44

And they know themselves better as well. I think when you

5:46

start young, there's a period of a

5:49

few years where you're writing jokes and trying to work out who

5:51

you are or the sort of person you're putting across

5:53

on stage where as I guess, if

5:55

you start when you're a bit older, you've been through a lot more. So you

5:57

can be like, well, I know what guy I

5:58

am. Let's just walk up and.

5:59

See what happens. Yeah, that's true. I guess in a way,

6:02

maybe what you did starting

6:03

young is scarier because you are figuring

6:05

out who you are kind of in front of everyone else.

6:08

Yeah, I wouldn't say it was I mean, I did a lot

6:10

of people say, oh, it takes a lot of courage to get up

6:12

and do what you do. It doesn't. It doesn't. Like,

6:14

I mean, maybe the first three, I was like a bit nervous,

6:16

but I was doing it

6:17

at university, like in front of my mates as well. So

6:20

what you never found it scary?

6:22

Not really. If it's like a big gig,

6:24

I still get those nerves and butterflies. But also, I think

6:26

I've burned out all my adrenal glands or whatever

6:28

it is now. They're all gone. A

6:31

very useful thing. Yeah. I

6:34

mean, adrenaline is there for a reason, right?

6:36

You know, if it now cares about fight or flight,

6:39

crossing a busy road completely dead behind

6:41

the eyes.

6:42

I like to be very prepared on

6:44

this podcast. I do called the term glutton,

6:47

which is the name of your book. And obviously,

6:49

it means an excessively greedy eater.

6:51

But did you also know it's the old fashioned

6:54

term for Wolverine?

6:55

No, I didn't. But that's cool as hell.

6:58

I'm so into that. I thought you were going

7:00

to tell me it was some like ancient

7:02

slur or something. And I should have Googled it myself.

7:05

The title of my book is hugely cancelable.

7:09

And that's the end of this.

7:12

So your passion for food started very

7:14

early in life. So we're going to dive straight into the first

7:16

desert island dish. And that's the dish that

7:18

most reminds you of your childhood. So

7:20

my mom cooked a lot when I

7:22

was a kid. And I think

7:25

my love of food doesn't necessarily come from

7:27

her being like, oh, why don't you try this? I

7:29

think I was sort of dedicated to

7:32

being more of a gourmand than the other children. I

7:34

think I saw kids complaining and I was like, no,

7:36

I'm going to be the one who eats everything. But

7:39

she was willing to satisfy that

7:42

by cooking like grown up stuff for

7:44

me. But I tell

7:46

you, this is my grandma's dish that reminds

7:48

me of my childhood. And it's pretty bog

7:51

standard. It's lasagna. There's

7:53

nothing wrong with that. Even today,

7:55

having eaten the amount of stuff that I've eaten on

7:57

Great British menu and restaurants.

8:00

everywhere around the world, absolutely obsessed with food.

8:02

lasagna is still, I think, objectively

8:04

the best food. It's meat

8:06

cake, you know? What

8:09

a lovely way of describing it. It is,

8:12

it's minced vianeta. It combines all

8:14

of the best foods into one fantastically

8:17

warming dish.

8:17

Yeah, so was her actually the best?

8:20

No, my lasagna is the best, actually. My

8:22

lasagna is the best. Better than grandma's? I think

8:24

so, yeah. Yeah, she's no longer with us, so I can say

8:26

that without feeling bad. She

8:30

was really good at a lot of other stuff. She did the best

8:32

versions of other stuff. But I just remember,

8:34

I just gobbled down portion after

8:36

portion of that.

8:37

And this love of food that you describe

8:40

in the book, I mean, it started as soon as you

8:42

were able to eat.

8:43

So it's like, you know, several months old.

8:45

Do you have siblings? I've got a half brother

8:47

and half sister, but they're like younger than me. So

8:50

do they have the same approach to food? No,

8:52

my half brother does a bit, but

8:56

nowhere near the level of me and my dad. And

8:59

my sister is like, yeah, she likes food,

9:01

but she would rather not go and

9:03

gorge like the male members of the Gamble family.

9:05

Because

9:05

it's interesting to think about like the nature

9:08

versus nurture side of things.

9:10

Yeah. And so it wasn't, as you said, like it

9:12

wasn't that your mom encouraged this

9:14

necessarily. It was just something that was within you,

9:16

the true passion for food. Absolutely.

9:18

And so my dad wasn't

9:22

living with us from about the age

9:24

of four, I guess. I was four,

9:26

my dad wasn't four, my dad. But

9:29

we're a lot more comparable in terms of our

9:32

food consumption. So I think it is definitely nature

9:34

rather than nurture. Okay.

9:35

And you describe yourself as a pint-sized

9:38

J-rainer as a baby, who despise

9:41

children's menus out of the sheer injustice

9:43

of the concept. So talk to me about the kids'

9:46

menu

9:46

and your feelings towards it. Well,

9:48

it played into that thing of like, why should I be given

9:50

something different? Why can't I play with the grownups,

9:52

you know? And also they're just so, the

9:55

kids' menus are so disappointing. It's all oven

9:58

chips and chicken nuggets. And now I

10:01

actually think if I went to a restaurant for

10:03

grownups and they were like, our concept is we're

10:06

doing like kids menus for adults. I'd be like, yeah,

10:08

give it to me. Absolutely.

10:09

Also maybe because when I was reading about that, I

10:12

thought maybe actually they exist for the grownups

10:14

because there's nothing more fun than

10:15

eating that. That's the food that

10:17

you want to eat in a restaurant. And

10:19

the children are there and it's just an

10:20

excuse to have fish and chips. I

10:22

think as a kid, I was like, well,

10:24

no, I'm not. I'm a grownup. I could possibly be eating

10:26

the stuff that all these other,

10:28

these little kids are eating, even though I was

10:30

like

10:31

sick. But now, yeah,

10:33

now I'd love it. And, you know, get crayon and color

10:36

in the table. Matt, I'd have a great time.

10:38

But did that desire

10:41

to almost be a bit more grownup than

10:43

you were, was that only to do

10:44

with food or as a child, were you quite ready

10:47

to be a grownup? No, I was very

10:49

badly behaved. So I think it was genuinely

10:52

only food because I was, you know, I was

10:54

running around and being more badly behaved

10:56

than the rest of the kids. You weren't like a 40 year

10:58

old? No, no, no, no. Only

11:00

in the way I ate. Absolutely.

11:03

Let's move on to the second desert

11:06

island dish. What was the first dish you learnt to cook?

11:08

So I had, I had,

11:10

it was like, I think it was an Osbourne book of

11:12

like recipes for the kids specifically

11:15

to be like the first thing you're going to cook. And

11:17

there was a recipe in there. There was like spag bowl and

11:19

things like that. The first thing

11:21

I distinctly remember cooking from that is the chocolate brownie

11:24

recipe from there. I remember

11:26

the book, not because it's stuck in my

11:28

head so distinctly, but

11:31

because I think I cook those brownies maybe about

11:33

five years ago. That book is still at my

11:35

mum's house. Actually, maybe slightly

11:37

more than that. It was when I was still living at my mum's house and

11:40

I just met my girlfriend who

11:42

then became my wife and I cooked

11:44

her those brownies. Was that what

11:46

sealed the deal? I think it must have done. Yeah, yeah,

11:49

yeah. What makes

11:50

them so good? They're very easy.

11:52

Okay. That's all it

11:54

is. It's a recipe for kids. And

11:56

so with being given a cookery book

11:58

as a child, was it?

11:59

assumes that because you loved

12:02

food and you enjoyed eating

12:04

that you would therefore enjoy

12:06

learning to cook or was that something

12:07

that you wanted to do? I don't think it was assumed

12:09

I think I wanted to do it I still love

12:12

cooking I just don't have any time to do it so

12:14

I still I will read cookbooks like they're

12:17

novels and then absolutely

12:19

use them for no practical purpose or something. I

12:22

think that's quite common. Yeah I think

12:24

I mean the size of cookbooks that

12:26

come out there's like 250 recipes in there and

12:28

something and a full autobiographical

12:31

reason for every recipe I think they

12:33

know that people aren't really using them.

12:34

It's not a practical way to cook however

12:37

beautiful and amazing the recipes are it's just

12:40

quite a big effort to pull it off the shelf and

12:42

I don't know. Also

12:43

they all at most cookbooks I have need

12:45

spices I don't have so

12:47

then you go and buy 800 different spices

12:49

put them on the shelf use them once and then have to throw them out

12:51

in three years time so not practical

12:54

but I do like reading them and looking at the pictures. We

12:56

all like that so you say you love

12:58

to cook as a judge how would

13:00

you rate your level of cooking? I'd

13:02

say sort of homely not

13:06

sort of gourmet not high-end I

13:09

don't see the point in doing that sort of level of presentation

13:11

at home you know who's looking. Ed you

13:13

are. Yeah I am but I

13:15

don't care do I've eaten I've eaten most of it while I'm

13:17

still up cooking it. I know that's always

13:20

a thing isn't it by the time you actually sit down there's

13:22

nothing left.

13:22

Do you think it's possible to be

13:25

really passionate about food and not enjoy

13:27

cooking?

13:27

Yeah absolutely yeah I think so. Well

13:30

it's difficult I think you can really appreciate food and you can

13:32

appreciate amazing restaurant food

13:35

without cooking as long as you don't

13:37

start going to restaurants and going oh no I don't

13:39

think this is very good. I don't think you can be negative

13:41

at all it's like right well if you don't do it and

13:44

you don't understand how to prepare a dish

13:46

you can't be negative about that. Do you think that's true? Yeah. So

13:48

with restaurant critics and stuff they

13:51

need to have an understanding of how

13:53

it was actually made or is it just an appreciation

13:56

like is eating a very different

13:58

thing? I think it's an appreciation.

13:59

appreciation of technique and appreciation

14:02

of the amount of work it takes. And

14:04

I think most good restaurant critics do,

14:07

do have that. Yeah. They say to

14:09

be a really great cook or chef,

14:11

you have to be a great eater. It's like training

14:13

your taste buds. Some

14:15

of them you see that they're all, you know, live

14:18

and

14:19

nippy and you know, they're running to work and stuff.

14:21

I'm unacceptable. Having like an occasional

14:23

taste. Don't trust it.

14:24

That is the saying, isn't it?

14:26

That's what you mean to go to the people who the chefs

14:29

go and get food from. Yeah. It's like haircuts.

14:31

Although that's not always true because lots

14:34

of restaurant chefs will go and get

14:36

a McDonald's at the end of the night. And

14:38

I'm not saying anything about McDonald's,

14:41

but it's not Michelin star,

14:42

is it? Yeah. I think they have a similar sort of potential

14:45

diet than a lot of comedians.

14:47

It's funny to think how life turns

14:49

out as you now obviously have a podcast about

14:52

food

14:52

and you're a judge on the great British menu, which

14:54

is a huge and prestigious job

14:57

in the world

14:57

of food. Well, it was before I took it over. I'm

15:00

bringing down the reputation of it somewhat.

15:01

Little by little. Yeah. Would

15:04

you ever have thought that you would end up having

15:07

a career in food?

15:08

Not at all. But I think that's I think that's a good

15:10

thing. And that's something I tell like

15:12

new comedians is talk

15:14

about what you enjoy because

15:17

A, you're going to be better at talking about that. And it's really going

15:19

to come across and people

15:21

in the television industry and entertainment

15:24

industry, for some reason, think

15:26

comedians can do anything. Okay. So

15:28

even though we all get into it just to do stand up, people

15:31

end up going, well, maybe you should try acting in this. Maybe you should

15:33

write a book. Maybe you want to come and be a judge on a food show,

15:36

even though we're not qualified for anything. That's

15:38

the point. So if you start

15:41

really talking about what you're passionate about, I

15:44

think people people really enjoy that. And

15:46

it's a connection to who you are as a person. So I

15:48

can see why it's happened, but that was never my aim. I

15:50

was just talking about what I could. Yeah.

15:52

It's an amazing turn of events. But

15:55

I think that goes back to the previous

15:56

point about you saying you don't

15:58

have to be very brave.

15:59

to do what you do. But I

16:02

think that isn't the general opinion.

16:05

Most people are terrified to stand up on

16:07

a stage in terms of thousands of people. And

16:09

so the fact that you can do that seemingly

16:12

so effortlessly does make people

16:14

just think, oh, well, and you can do

16:15

that. Yeah, I see what you mean. But

16:17

I mean, from my perspective, I'm not being

16:19

brave at all. Okay. I'm

16:21

literally just goby. So

16:24

I've used that to make money somehow. Okay,

16:26

well, that's very modern.

16:27

Let's talk about the Third Desert Island dish.

16:30

What's the best dish you've ever eaten? See,

16:32

this one's really hard. Because

16:35

what happens is I'll eat something and I'll go, that's the

16:37

best thing I've ever eaten. And then the day after I'll eat

16:39

something, I go, that's the best thing I've ever eaten.

16:41

Maybe the next one is the best thing

16:43

you've ever eaten. It just

16:44

keeps getting trumped. Or do you think you forget about

16:46

previous ones that were the best? I think it just

16:48

washes away the memory. And there's so much involved, isn't

16:51

there, in a dish that you think that's the best thing I've ever

16:53

eaten? It's so much about surroundings and who you're

16:55

with. How hungry you are. How hungry

16:57

you are, exactly. And that's not necessarily you have

16:59

to be really hungry. There's a midpoint. If

17:02

I'm hangry and I eat something, I'm

17:04

not even tasting it, it's just going straight down. I'll

17:07

tell you what, I'll tell you the best thing I've eaten recently,

17:09

which at the time I thought that's the

17:11

best thing I've ever eaten. And it's gonna sound

17:13

horrible. On the menu, it

17:15

was just called Tripe. Oh,

17:18

okay.

17:19

But let me tell you, this thing was incredible.

17:21

So it was at Mountain, which is a new restaurant

17:24

from Thomas Parry who runs Brat

17:27

as well. He's a fantastic chef. And

17:29

it's an amazing menu and everything

17:31

was great, but we just ordered tripe.

17:33

There was no other description for it. But

17:36

it was what you would imagine. It was like sort

17:38

of slow cooked tripe with all

17:40

the gizzards and innards and stuff in this amazingly

17:42

rich tomato sauce. And I think there was bits of chorizo in

17:45

there as well. It was incredible. That

17:47

tends to be the things I end up remembering and

17:49

enjoying the most, the things that feel

17:51

like there's more love in them that they've

17:54

taken a long time to cook. I

17:57

love fine dining and I like tasting menus.

18:00

I like the sort of ritual of it, but

18:02

I never remember the little dishes that

18:04

they bring you, you know, with a little flour on top.

18:07

I'm never going, that's the best thing I've ever eaten. It has to be

18:09

substantial. It has to, it has to feel warm.

18:11

Yeah. Would you ever choose a pudding

18:14

as the best thing you've ever eaten?

18:15

No, I don't think

18:17

so. I do enjoy, I do enjoy desserts.

18:20

We've only ever had that once. Really?

18:22

Yeah.

18:23

Isn't that interesting? Interesting. Yeah.

18:26

If you go out to a restaurant and you've got room

18:29

for pudding, then you've not done a good

18:31

enough job on the start to remain course.

18:33

But it's a different stomach.

18:35

It is a different stomach, but also

18:37

I think I fill up the other stomach so much that they're impinging.

18:40

Your

18:42

grandmother was a brilliant cook. And in the

18:44

book you say that restaurants are missing a trick

18:46

because if there was a restaurant run by grannies

18:49

cooking hearty, simple food, it would be fully

18:51

booked night after night. And I thought

18:53

that was so interesting because I had that exact conversation

18:56

with a guest last week. And it's so true.

18:58

Why does that restaurant

18:59

not exist? Well, I think also

19:01

in the book, I think I point out some of the logistical

19:03

flaws with it in that it would have to

19:05

shut quite early for early bedtimes.

19:08

You'd need a big staff. No,

19:10

we could get them on a different

19:11

timetable. Yes. Yeah.

19:14

Yeah. I think it needs to be on, but there would

19:16

have to be, I think, thousands of grannies on the floor. Yeah.

19:19

Which is, I mean, look, some of them are looking to keep

19:21

busy, right? I follow

19:24

an Instagram account called pasta grannies, which is,

19:26

yeah, Italian grandma's making

19:28

pasta. And I just think that's it. He just, that's

19:30

the sort of restaurant I want to go to. Yeah. I

19:33

was going to say, I think restaurants run by grannies

19:35

as with pasta grannies. It's more common

19:37

somewhere like Italy, where you get a little trattoria

19:40

and it's run by the nonna. But

19:42

I feel like we're missing out in Britain.

19:44

Yeah. And then at the end

19:46

of the meal, you can go to the kitchen and then probably give you a pound.

19:50

If you're very lucky.

19:52

We're on to the most important question of the day,

19:54

the fourth desert island dish. Ed,

19:56

what is your favorite

19:57

sandwich? This is tricky. about

20:00

this a lot. Now, I'd

20:02

say the sandwich I don't get to have very

20:04

often, but I absolutely love it is whenever I go

20:06

to Montreal, or

20:08

when these are similar sorts of sandwich whenever I go

20:11

to New York, I love a pastrami

20:14

Reuben in New York from Katz's

20:16

deli. Yeah. It's really sort of

20:19

touristy. And it's the go to but it is

20:21

absolutely incredible. And in

20:23

a similar vein, I really like they

20:26

call it smote the smoked meat sandwich from

20:28

Schwartz's deli in Montreal. So it's

20:31

within the pastrami realms. It's like

20:33

Jewish deli meat, basically. But which is

20:35

better if you had to pick between those two? I'd probably

20:38

go for. See,

20:40

I really like Schwartz's because whenever I've been to

20:43

Montreal, I literally get off the plane and go straight there.

20:45

And it's like, hello, I've arrived.

20:47

And what I really like as well is there's always a massive

20:50

queue, but I never tell anyone else I'm

20:52

going and always go by myself. So I just go to the front

20:54

of the queue and go, it's only me. They

20:57

go, right, okay. I thought you

20:58

were gonna say you say, do you know

21:00

who I am? No, they would

21:01

not they were they

21:04

couldn't care less, they would not know. But if you're

21:06

by yourself, then you can just squeeze in at

21:08

the bar. It's great. It is a top tip.

21:10

But I think I will go for the pastrami Reuben from

21:13

Katz's because it's still an exciting place

21:15

to go. And it's massive. But

21:17

Katz's is an interesting place because

21:19

it is a tourist attraction, obviously, because everyone

21:21

talks about it so much. But I feel like it is also loved

21:24

by locals.

21:24

Yeah, yeah, definitely. It's a mixture of the two.

21:26

It's maintained its quality for sure. Which

21:29

is quite amazing. Given it's huge,

21:31

and you know, Harry met Sally and all of that stuff.

21:33

And it's so busy. But I also love

21:36

the way the place works. I'm a sucker for watching

21:38

a slick operation, taking the ticket,

21:41

going in, ordering what you want, they write what you've had on the ticket,

21:43

and then you pay on the way out, bang, bang, bang out.

21:45

And you've had like a 9000 calorie sandwich

21:47

and you're set up for the day. It's

21:48

quite bare-esque, isn't

21:50

it? Yeah, yeah. Oh, yeah. That kind

21:52

of thing. So good. In

21:54

the book, you talk about your relationship

21:57

with food and the impact that

21:59

that relationship has.

21:59

on your body and how you've been in a larger

22:02

body and you've also lost a lot

22:04

of weight. You talk about the different roles you

22:06

played throughout your life and you say at school you

22:08

were happy to be, in your words, the

22:10

funny fat guy and later at university

22:12

the fully formed funny fat pressure.

22:15

And it struck me that with both of those descriptions

22:17

you've always been the funny guy.

22:20

Do you think your funniness was

22:22

something that you developed because of your size? Yeah.

22:24

Were those two things interlinked?

22:26

Yeah, I think so. I don't think, I'm

22:28

not saying that if I was sort of

22:30

skinnier when I was a kid that I wouldn't have been funny. I think

22:33

that was natural and I liked

22:35

entertaining people but I think I really, really

22:37

led into that because of my size. Like

22:40

thinking, well, that's what I'm going to bring to this group then.

22:42

I can't be the sort of, you know, A-team

22:45

rugby player. I can't walk around

22:47

like all those good looking people at school

22:49

and university just existing

22:51

on their laurels. So I'm going to be funny. And

22:53

also there's such an important social role, I think.

22:56

I think I must have instinctively known that. Every

22:58

group needs someone funny, right?

23:00

Definitely. But I just wondered, you

23:02

obviously are naturally funny,

23:05

but maybe if things had been different, you

23:07

would have just been, you know, the slightly

23:09

funny guy.

23:10

Maybe. You wonder whether life would have turned

23:12

out the same way. Oh yeah, no, I don't think it would have done.

23:14

Absolutely not. I think we can

23:16

say that about anything, right? You know, if

23:18

things weren't exactly as they were in the past, what would

23:21

have changed? But no, I'm not sure I'd be a comedian

23:23

now if I wasn't the sort

23:25

of fat funny guy at school.

23:27

And you started doing comedy when you

23:29

were at Durham before later going to the Edinburgh

23:31

Fringe just a few years later. You

23:33

said that while you're at university, you didn't

23:35

know what you wanted to do. Was comedy

23:38

something that you thought about pursuing

23:40

seriously or what did you think you were going to end

23:42

up doing?

23:42

Well, I pursued it very seriously when I was at university,

23:45

even though I should have been pursuing my course very seriously.

23:48

Like we were dedicated to it. Like it was so

23:50

it was me and Nish Kumar and Tom Nienan, Peter

23:52

Riley. And we just used to

23:54

write sketches all day and rehearse all day

23:56

and just completely ignore our academic

23:58

stuff.

23:59

So I think probably in the back of my mind

24:02

there, maybe I was thinking

24:03

I'm gonna I need to keep this up when

24:05

I leave but I

24:07

Think you can't really say I'm going to be a professional

24:09

comedian when I leave the university because it's

24:12

so impossible to make money For a bit for years,

24:14

but I had no other plan in my head to be like well I'll

24:17

do this to make money and then I'll do comedy it's sort

24:19

of all in really Yeah

24:20

saying that you want to be a stand-up comic

24:23

is kind of like saying you want to be a Hollywood

24:25

actor like most That people would like to do that But

24:27

it's seeing how that can actually play out

24:29

in your life at that moment when you're

24:32

at university

24:32

thinking about the future What

24:35

would you have thought would be a success?

24:37

I what is a successful stand-up comic as

24:39

you're at university

24:41

I think just making any money from it So

24:43

but I had no concepts of how much humans

24:46

need to make to survive to be honest I was just

24:48

like living in a complete dream world So

24:50

I I always said when I actually

24:53

probably quite soon after I came out of uni when I started

24:55

doing comedy and turned Professional after you

24:57

know two or three years and what does that mean? As

25:01

in all my income was coming from okay from

25:03

comedy, but then also do bear in mind My

25:06

mum lives in London and I was living in a house So

25:09

it's difficult to say I

25:11

was you know fully earning my keep Very

25:14

lucky to be supported in that way

25:17

But I think I had an idea I started

25:19

supporting Greg Davis on tour in 2010

25:23

and I was like well This is it. This is what I this is what I

25:25

want to do and at the time Greg was doing probably

25:28

venues that were But like

25:30

probably like 800 900 thousand seaters a little

25:34

bit more than that probably That was on his first

25:37

tour and then they got bigger on the next tour and I did two

25:39

tours and I remember thinking if I can

25:42

If I can get to a point where I

25:44

can do a tour where there's like a

25:46

couple of hundred people in the audience everywhere I go

25:49

and I'd be very very happy and I've

25:51

done that and some more so you know,

25:54

I've got to be I've got to be happy with that But that was in

25:56

my mind what success was and I never

25:58

really thought about doing TV

25:59

TV or anything like that. Okay. And was that

26:02

was that supporting tour was

26:05

when you,

26:05

when you look back now, was that your big break?

26:08

Yeah, probably in my confidence. And

26:10

also, yeah, generally, I mean, not

26:12

necessarily in the industry, because the support act means

26:15

means nothing really. Yeah. But

26:17

for me to be able to do, you know, 60 gigs

26:20

in a year with Greg was just invaluable.

26:22

I'm watching him every night as well, just be brilliant.

26:25

So yeah,

26:25

being a support act is difficult,

26:28

because you know, people aren't not

26:30

in a not in a bad way, but people aren't there.

26:32

Oh, no, absolutely. It's

26:34

a difficult role to play. Because if

26:36

people are paid a ticket to come and see you, you have

26:38

this inner confidence, because you know, they obviously

26:40

want to see you. But it must be quite a hard

26:42

thing to go on stage to

26:44

that kind of audience.

26:45

But then also, you can think of it in

26:47

the reverse in that no one's expecting you to be

26:50

there. So if you have a

26:52

reasonably good gig, you've done amazingly.

26:54

Yeah. And also, you're

26:56

there to do a job. And sometimes the job is to soak

26:59

up the apathy in the room. So the person can go on

27:01

afterwards and have the gig of their lives. That's

27:03

what I tell my support. You're an apathy sponge.

27:09

Let's talk about the first desert

27:11

island dish. What's the dish you eat the most often?

27:14

Oh, it's probably something really boring, though. Like

27:16

if you're talking most most often. I

27:19

mean, it's breakfast, it's probably like an omelette or

27:22

fried, fried eggs and bacon. Okay. Is that how

27:24

you start every day? A lot of

27:26

days. Yeah, I've got I go through phases with breakfast,

27:28

you've got to keep it you've got to keep it mixed. Yeah. But

27:31

no, I go through big, big egg phases.

27:33

Okay. And I love an omelette. Actually,

27:36

as a mountain the other day, there was a spider crab

27:38

omelette, which was incredible. I'd

27:40

also already had an omelette for breakfast.

27:43

So double omelette day is not a spider

27:45

crab omelette. Breakfast would be quite punchy.

27:47

Yeah, no, I wouldn't do that. It's very

27:49

seasoned. Yeah, I think eggs, just

27:52

eggs. What a great go to. How versatile.

27:55

Don't

27:59

know if any I've never spoken about the versatility of eggs

28:01

before, but I'm here to... I know,

28:04

you suddenly have a love

28:05

in common with the guy who came up with the slogan,

28:07

go to work

28:08

on an egg. Go to work on an egg, and I completely agree

28:10

with that, you know? You wasn't wrong. And also, you just feel

28:12

like a bodybuilder when you're eating loads of eggs. Yeah.

28:15

You feel healthy, even though I'm sure there's huge

28:18

health downsides to eating loads of eggs, but

28:21

yeah, an omelette, fantastic. Do

28:22

you have a certain technique?

28:24

No. Okay. Bung it

28:27

in. Yeah. You can't be messing around in the morning,

28:29

just bung it in and get it in.

28:31

Even if it ends up more like scrambled eggs. Yeah,

28:33

that's fine. Again, who's looking? Touchup?

28:35

No, hot sauce. I

28:38

have a selection of about 50 hot sauces at home. Oh, do you?

28:40

Yeah. Some of them I buy because their names are funny, and then it

28:42

turns out they're inedible. Okay. So

28:45

like, what level of heat can you handle? I

28:47

like spicy stuff, and that wakes you up

28:49

in the morning as well. I've never understood why. If

28:51

you're having breakfast out somewhere in the UK, you

28:53

have to ask for hot sauce, and they look really baffled.

28:57

And then they'll go away and come back with a sort of trade-sized

29:00

bottle of Tabasco. But

29:03

in the States, when I spent time in the States, there's

29:05

always hot sauce on the table, and that's what I like. But

29:08

nothing too much. Like, if I

29:10

eat anything really spicy, I start to hiccup. Oh,

29:13

okay. So if I start hiccuping, breakfast's gone wrong.

29:16

What about those famous Doritos,

29:19

the challenge with the really spicy ones? Have you done

29:21

that?

29:21

Yeah, I've done that. I did that for...

29:24

Easy. Me and James

29:26

went to film a video for

29:28

a sort of online, I

29:31

don't know what you call them, network, lab

29:33

Bible. And we

29:36

did like the sort of posh versus

29:38

normal food, right? And that

29:40

was fine. And then they went, oh, we want to do this thing. And

29:43

they really snuck it up on us. They went, oh, you know, try

29:45

to do this one challenge thing. It's really

29:47

funny when people do it. And we were like, I'm not sure.

29:49

They were like, yeah, it's really good. So we did

29:52

that, and it's the most painful three

29:54

hours I've had in my life. It

29:56

doesn't stop. It doesn't

29:58

stop, it just keeps going. Oh my god, from

30:01

One Little Bites? Oh I know we both

30:03

have the whole thing. You know they banned

30:05

those in America now, but then the kid died. It's

30:08

really bad, yeah, yeah, yeah. Someone died.

30:11

It's not even, it's just the spice and

30:14

it makes you panic and it has this huge

30:16

physiological effect. Like, it was really

30:18

bad, like I was chugging milk. And,

30:21

well, I was just quiet, so

30:23

we've not, we said don't release the video because it's

30:25

really bad. Yeah, yeah, yeah, but I went

30:27

really quiet and James swore

30:29

at the crew for about an hour. Yeah.

30:32

No, we need to see that video. You're never going to

30:34

see it. One day. Very well.

30:38

You talk in the book about

30:39

how losing weight changed how people

30:41

saw you

30:42

and also how they treated you, but that ultimately

30:45

inside nothing had changed, both

30:47

in terms, obviously, of who you are, but

30:49

also how you think. This isn't

30:51

something that we hear men talking about very often,

30:54

and I wondered if you could tell us a little bit more

30:56

about that experience.

30:57

In terms of how the change

30:59

how people saw. Yeah. Yeah,

31:01

I mean, you just sort of, I think,

31:04

I think when I was bigger, that was the first

31:06

thing that people saw about me. And

31:10

I always felt, and it might not have been them, but it might

31:12

just be my view of how society

31:14

works. I felt like they were waiting

31:16

for me to mention it. Do you know what I mean?

31:19

Like to sort of almost break that seal and go, don't

31:22

worry, guys, I know I'm fat and make

31:24

some joke about it. Whereas suddenly

31:26

the confidence I had when I lost that weight was

31:29

something I wasn't expecting, right? And

31:32

I just, yeah, I

31:34

felt more confident, but not because I thought

31:36

I looked better necessarily, but because

31:38

I thought other people thought I looked

31:40

better. Yeah.

31:42

Reading the book was really interesting because

31:44

it sort of felt like

31:46

you

31:48

don't believe that

31:50

you look better now. You were genuinely

31:52

surprised by people's reactions and kind of annoyed

31:55

that people would treat you differently when you are

31:57

exactly the same person.

33:59

I can't necessarily see myself

34:02

doing all of the things that I've done if I hadn't lost that

34:04

weight But then also as we discussed I wouldn't

34:06

be a comedian if I wasn't a fat kid

34:08

Right way around

34:10

yeah When

34:12

I read it I just thought it was so refreshing

34:14

to hear a man talk about this kind of

34:16

stuff because I feel like these are quite female

34:19

Focused conversations normally

34:20

there's a huge issue with male body

34:22

image and men don't necessarily talk about

34:24

it And I think all

34:27

the issues that are rightly raised with

34:29

Female body image and social media and

34:32

all that that all exists for men as

34:34

well Yeah, but there's just not that

34:36

much focus on it.

34:37

Yeah, it's true like every year with Love Island

34:39

The talk is always on the female Contestants,

34:43

yeah pressure and the rest of it, but it's the

34:45

men are

34:45

absolutely yeah I just want to see one

34:47

guy it go and they're wearing a t-shirt. I

34:49

know that's all I want to take it on it's

34:52

not it's to me it's It's

34:54

not a Relatable experience

34:57

they're all walking around in their trunks like me

35:00

or none of my friend I've never been on holiday with any of

35:02

my friends where any of the men take

35:04

their t-shirt off at any point It must be in the

35:06

contract. It must be

35:08

what do you wear a t-shirt to go swimming?

35:10

I have done I don't anymore. Yeah, but I

35:12

still have that thing where I'm like you from Sunburn.

35:15

Yeah. Yeah, exactly Oh and other people's

35:17

eyes. I still have that thing where I'm like, I

35:20

don't like it I don't like taking my t-shirt off and going

35:22

for a swim or I'll do the thing of Taking

35:24

the t-shirt off and just running to the pool as quickly as possible

35:27

as if water obscures my body

35:32

We're on to the sixth desert island

35:34

dish, what's your go-to dinner party dish

35:36

So I talked about doing like slow cooking and all

35:38

of that stuff. That's tends to be what I do if people are

35:40

coming over So I'll

35:42

spend all day, but I'll prepare all in the morning

35:45

bung it in a pot and then leave it for hours

35:48

So rarely have time for dinner parties. The last

35:50

time I did a dinner party I did beef

35:52

cheeks slow-cooked

35:55

in like in Barolo wine

35:57

and vegetables and the ins and all that business

35:59

and did that for it was like five

36:02

hour cook

36:03

and they just filled the smell fills the house with

36:06

polenta i did polenta as well and

36:08

never do dessert never cook dessert for a dinner party

36:11

oh okay no way no you're giving

36:13

yourself too much to do okay and you

36:15

haven't

36:15

done a good enough job of filling them

36:17

up exactly or you tell you tell

36:19

them to bring dessert okay that's

36:21

the only way to do it you pick something up from marks and

36:23

expenses yeah

36:26

you're welcome to come but you have to bring yeah bring

36:28

a flan or something

36:29

what about cheese because we have

36:32

to talk about the cheese board it's something i

36:34

know you're very passionate about hugely

36:36

you're eager to spread the joy of the cheese board

36:38

to the masses and in doing so make

36:40

the world a better place

36:41

yeah that's your like political

36:43

slogan absolutely yeah i'm running for

36:45

mayor of london under that banner

36:47

i mean i actually i think you'd get quite a lot of votes

36:51

so obviously aside from cheese being the best thing in

36:53

the whole world what is it about the

36:55

cheese board that you feel so passionate

36:57

about i think there's a few things where you get that

36:59

amount of variety within one food

37:01

stuff

37:02

and uh tastes and it's like

37:04

it's the wine of food i think there's there's

37:07

so much to enjoy and so many different

37:09

methods of uh producing it and

37:11

i think it's exciting and i'm so

37:13

boring i like hearing about the cheese makers i

37:16

like their stories um but

37:18

also like after a meal i think now i'm

37:21

less likely to get it after a meal because i'm doing

37:23

such a good job on the start to remain okay a

37:25

cheese board is a meal in and of itself i think

37:27

yeah quite punchy to like pull

37:30

out a really big one and then i think yeah

37:32

i think i think now i'm more

37:34

likely to be like i'm just gonna have cheese for dinner

37:37

that's my that's my dream really

37:39

but i was interested that you think a

37:41

cheese

37:41

string

37:42

has a place on a cheese

37:44

board yeah because i think i think people are snobs

37:47

as well

37:48

i am i am eating

37:49

a cheese string without pulling

37:52

it

37:52

uh yeah of course yeah yeah you've got to try it's

37:54

good and it's not it's not as fun

37:57

certainly and i feel like you're not you're not giving

37:59

it potential. The cheese strings are wonderful

38:01

invention, I think it's mad that people

38:04

aren't all over this. Imagine a cheese bomb with

38:06

just a little pile of strings in the corner, I think it's fantastic.

38:08

Well

38:08

I think it's because they're marketed to children but that's

38:10

where they're

38:11

going wrong. Yeah totally yeah. It's

38:13

like the sucky yoghurts, those are

38:15

delicious. Yeah yeah yeah. But you also

38:17

get the children's, it's just like a grown-up yoghurt

38:19

bit in a sucky pouch. A sucky

38:23

pouch. I know, if that's what they're called,

38:25

they're called suckies.

38:26

Well that's

38:28

great for a start, it's not marketed

38:30

to children at all.

38:35

Oh no I'm never going to look at them the

38:37

same way. No that's terrible,

38:39

we need this. We need the right

38:41

to this. That is bad. But

38:43

yeah, well something else, we've got a

38:45

great description of cheese that's ranked as though

38:47

they were a football team which I enjoyed very

38:49

much but I was surprised at your description

38:52

of quince being on the subspense

38:54

and saying it's essentially useless but Ed

38:56

did you really mean that?

38:57

Yeah I do mean it. I think I feel

38:59

that way about any chutneys on a cheese

39:01

board, anything like that. Really? Yeah

39:04

I think they're there for sort of aesthetic

39:06

purposes. I think they're there for like,

39:08

it's just not for me. If the cheese is good enough that you just

39:11

need the cheese. Even crackers like

39:13

Shaw now and again if I'm having it as

39:15

a standalone meal, I will just eat just the

39:17

straight cheese yeah. Oh. Yeah I

39:20

think anything like quince you like taken away

39:22

from the flavor of the cheese.

39:23

Okay. So

39:24

you get you know each to their own. Each

39:26

to their own. But I'm a purist. Okay.

39:29

On Desert Island dishes we have a cookbook corner

39:31

so I'd love to know what is your most treasured cookbook?

39:33

So as I say I tend to just read

39:36

them like novels. I don't think there's many

39:38

cookbooks that I've cooked more than three things from.

39:40

Okay. I

39:42

have ones with recipes in that I keep going back

39:44

to so I essentially keep like a whole 500 page

39:46

book for one page of it.

39:49

So there's a couple that I'll bring up. The

39:52

Pit Q cookbook which like I'm

39:54

a massive barbecue fan so if isn't

39:58

I'd rather just get rid of the oven inside and I I only

40:00

use the barbecue forever, really. Okay, you can do

40:02

that. Yeah, I could, but I don't think my

40:04

wife would be very happy about that, because also when I

40:06

barbecue, I cook enough for 50 or 60 people.

40:09

How could she be sad about that?

40:11

Well, yeah, but the fridge is

40:13

full of sort of leftover burnt sausages

40:15

and stuff, but Picky is

40:17

like proper American barbecue, but they've actually got a

40:20

recipe in there for these pickled shiitake

40:22

mushrooms, which is something I go back to all the

40:25

time. We've normally got a jar of them in the fridge. Oh,

40:27

wow. You use dry mushrooms

40:30

and then rehydrate them, and then

40:32

you pickle them with soy

40:35

sauce in there as well, and star anise, and

40:37

then put them in the fridge, and then they last for ages. And

40:39

they go with everything. They go very well with cheese, actually.

40:42

Oh, now you've changed your tune. Yeah,

40:44

yeah. So close to that one. I

40:47

was singing, you know? I don't think pickled shiitake

40:49

mushrooms was averse in the chutney sauce. Oh, no,

40:51

I just don't know why you were giving quince such a

40:53

hard time. I still am. It's nothing

40:55

compared to that. So that book, definitely. But

40:58

I'll tell you the book I'm going to bring, because I just started properly

41:00

going through it the other day, is Andy

41:02

Oliver's new book, The Path of Pot Diary,

41:05

which is incredible. And

41:08

I'm genuinely going to cook stuff from that. So I've already

41:10

earmarked the curry goat and roti

41:12

from that to me. So I work with Andy a lot,

41:15

and I'd love to be able to go in and go, I cooked this with

41:17

your book.

41:18

Did you bring it in? Yeah. That

41:20

was, no. No, she'll, no. Why not?

41:23

She would tell me if she didn't like it. Oh, okay, oh

41:25

yeah, that's high fakes. Would, obviously,

41:27

your debut book is about to come out.

41:30

Would you ever think about a cookbook? I

41:34

would, but I'd feel a bit of a hypocrite, because I

41:36

don't cook enough. So I think

41:38

I'd have to maybe go on a, and this is

41:40

the sort of thing I do, take three years off

41:43

comedy to just cook all the time

41:45

and then write a cookbook. Do you think that is something that

41:47

you do? Well, it's the sort of thing I'd say to my wife, I'd go,

41:49

I'm gonna take three years off comedy and write a cookbook. She'd

41:51

go, you're having a breakdown. Okay. Like,

41:54

is that kind of what happened during lockdown? Yeah,

41:56

I mean, I got obsessed with barbecues then. I was barbecuing

41:58

five or six times a week. and I thought I was having

42:00

the best time of my life. And

42:03

I was genuinely in my head like, this, God,

42:05

I love this. I mean, no, it's awful that there's a pandemic,

42:08

but so great, I'm absolutely

42:10

loving this. And then my wife sent me a

42:12

picture of me and I was stood outside

42:15

at nighttime, only

42:17

lit by the flames of a barbecue wearing pajamas.

42:19

And I was like, no, this is an episode. This

42:21

has gone too far.

42:22

Yeah, but it's weird when you're in it, something

42:24

like that. And you do genuinely

42:26

feel very happy. I was on top of the world.

42:28

So at the end of this podcast, we are

42:30

gonna send you off to a desert island.

42:32

How does the thought of being sent to

42:34

a desert island make you feel? I mean, at the moment I'm

42:36

quite busy, so it does sound lovely.

42:39

I mean, it depends what sort of facilities are available on

42:41

the desert island. I

42:42

think it's very bare. Mm,

42:44

no, I mean, I've taken Andy's book, haven't I?

42:46

Yeah. So I'll read that and then see what

42:48

happens. Are you good in your own company?

42:51

I think I'm good in my own company, but there's a threshold.

42:54

Okay.

42:54

So sometimes when I go away for work

42:57

and it's just me, I'll

42:59

be sitting in a hotel room or whatever and thinking,

43:01

this is great, I love being by myself. And

43:03

then after a day or two, I've

43:05

gone mad and I need to see some

43:07

people. So I'd probably last 24 hours on my desert

43:09

island before I start getting angry. Okay,

43:12

okay, okay, the countdown is on. Yeah.

43:14

Well, on to the final seventh desert

43:17

island dish. What is the last dish you choose

43:19

to eat before being sent to the desert islands?

43:21

I love

43:22

Turkish food. So I'd

43:24

probably go with a huge

43:27

feast, a Turkish feast.

43:29

And go with all of the cold

43:31

starters, the hummus and all

43:33

of that gang, the Baba Ghanoush gang, like

43:36

amazing breads, the pita, and

43:40

then also the, I think it's lakmakun.

43:43

I think that's how you say it. Apologies if you're

43:45

Turkish. It's like

43:47

the almost pizza sort of thing, but

43:49

with like a very thin layer of tomato and lamb.

43:51

Yeah. Love a bit of that. Halloumi,

43:54

yes please. All of that

43:56

stuff. The sutjuk, which is the sausage,

43:59

like the spicy takers. sausage, throw that

44:01

on the starters as well. And then just a pile

44:03

of grilled meat, like the Adana kebab

44:05

and lamb shish and chicken shish

44:08

and Bay

44:09

tea and all of that piled on. So

44:11

good. What are you

44:12

drinking? I mean, what goes with that really

44:15

is,

44:16

it's probably some beer, but if

44:18

I'm eating that much, I don't want to add the gas,

44:20

you know? So probably

44:23

wine, probably like a magnum of Riesling.

44:26

Okay.

44:26

I mean, don't worry about gas. You're going to be on your own

44:28

on a desert island.

44:29

I suppose it's quite entertaining to be by

44:32

yourself with gas. Maybe if it gets really bad,

44:34

I can sort of motorboat my way back. So

44:36

that's a good idea, actually.

44:40

My drink's going to be a pint of beans, please.

44:45

So no pudding, just a big tin of beans.

44:48

Yeah. And then I'll just get straight

44:50

in the sea and then I'll be back in 20 minutes. Yeah, 24

44:53

hours. Yeah, yeah. That's never going to

44:55

happen.

44:56

Ed Gamble, those were your desert island

44:58

dishes. Thank you so

44:59

much. Thank you very much for having me.

45:01

So there we have it. Another delicious

45:03

day of desert island dishes. Don't

45:06

forget that you can rate, review, and subscribe

45:08

to the podcast on iTunes or wherever

45:10

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45:13

very boring that podcasters always

45:15

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45:18

it really does boost the show in the charts.

45:20

And that means that wherever you're listening,

45:23

it shows it to other people, more people

45:25

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45:27

bringing it to you each week. So that's a very

45:29

roundabout way of asking you to

45:32

leave a review, but thank you very

45:34

much. If you don't already, then come

45:36

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45:39

And of course, you can sign up for the newsletter

45:42

and also find a whole host of different recipes

45:45

at desertislandishes.co. Thank

45:47

you so much for listening. I'll see you next week.

45:49

Bye.