Andy Parsons

speaker

715 appearances 1 recordings 1 series first heard Aug 2026 last heard 9 Aug

Andy Parsons’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.

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What Did You Do Yesterday? with Max Rushden & David O'Doherty · S5 EP8: Andy Parsons · 9 Aug 2026 podcast

I did make a wrap for both of us and we sit there and have a little talk about what else he's managed to work out on the internet whilst he should have been doing his work or could have been doing his work or so yeah, we have a a bit more of a a chat about that and also what he's gonna do in the afternoon, which is almost certainly play PlayStation Five and uh various uh

football teams associated with the South West trying to take on the big big guns, whether it's Real Madrid or Man City and then occasionally Plymouth Argyll put one one past Man City and there's all hell breaks loose in the lane.

Insurance company is gonna be having kittens with that one, isn't it?

Yesterday we made a terrible error.

I forget what it was round us.

It must have been hitting thirty two, I would think, in the middle of the the afternoon.

We'd sort of vaguely thought over the weekend out what we were gonna do, 'cause obviously you've got kids, you've got to be vaguely organised at meals, etcetera, etcetera, and what have you got in the fridge and uh see when you haven't got it, you've got to go Tesco, et cetera.

And so we'd thought, well let's why don't we do a big chicken and then it will last us for a few days and we can do

you know, a bit of fajitas one day and what have you.

But obviously to get that going, you've got to roast the chicken to begin with.

We don't probably have to roast it, but we we were gonna roast it.

Probably.

And so it was my job yesterday afternoon to roast the chicken.

And to be honest, we could have just put it on the car bonnet and I think it would have been it would have been absolutely fine.

I'm not going to do it.

It's very straightforward and certainly was yesterday because uh you know th you don't want to spend much time in that kitchen.

So it was very much flop it onto a pan, very basic, uh, a bit of olive oil, bit of sage, maybe a tiny bit of garlic.

It was a bit of garlic, I think, maybe a bit of thyme, maybe a tiny bit of rosemary, basic giving a good old base.

Shove it in 180 degrees, one hour thirty-five minutes if you're interested, I think.

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