James Norton
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Who is James Norton and why is he the season 18 finale guest?
Hello and welcome to Table Manners, which is our final for season 18. And what a season it's been, Jess. I mean, we've had... Margot. Margot. Malala. Shaka Khan. Gloria Estefan. Started with Reese Witherspoon, went on to Gary Oldman. We thought it couldn't get any better, but it's got better and better the whole season. Thank you to everyone who has listened and watched this season. It's clear to see... That we're tired. It's time for a break. It's time for Lenny to get to Skopelos and have her six weeks in the sun. And it's time for me to just get on with promoting my tour. So I'll see you in Skopelos for a couple of weeks. But we thought it'd be fun to finish with a friend.
I think a very good friend of yours, a rather intimate friend, Darlene, I would have said.
The brilliant, very talented James Norton is coming on the podcast today. He's coming on to talk about many things. He's got loads of things going on. He's a villain in House of the Dragon. He's also in between filming, being Brian Epstein as the Beatles manager and Sam Mendes, like four parts.
And he's got one of the best gigs coming up, Hamlet.
I mean, I'm interested to hear about whether it's every actor's dream to play Hamlet. He's also in a really beautiful new independent film called Sunny Dancer, which is with Bella Ramsey. And he plays a dad called Bob. So it's a really hot, hot, hot day. So I've decided to do a barbecue because we didn't want to have the oven on. I've kind of taken lots of different recipes from different places. So I'm mad about this guy. Ben Lippitt has a book that's a big old bestseller called How I Cook. And it's really beautiful, this book. And loads of people have recommended recipes. And I wanted to do something lamb on the barbecue. And so he's got this really nice recipe that is cumin lamb kebabs. But it's got Szechuan peppercorns in there, soy.
Are they koftas? No. They're pieces of lamb on this? It's lamb shoulder and lamb rib.
Oh, wow.
And I didn't realize how little meat you get from a lamb rib.
And a lot of fat.
So I did have to like DM him being like, am I doing this wrong? But he was like, no, just double it up. Anyway, it's been marinating. They're on skewers. That's going to go on the barbecue. I've done one of my favorite dips I've been doing for ages, but I don't think I've done the podcast. John Gregory Smith from his cookbook. It's the schmaltzy courgette yogurt dip where you cook the great courgettes. You put them in the oven and then you put them with the yogurt, dill, lemon. I've put a bit of garlic in there, too. And it's just delicious. So it's kind of, it's not as aziki at all. It's a courgette yogurt dip, but it's delish. So that's going to go. I've got some flatbreads, do some rice. And then I've done from Kitty Coles' book, Make More With Less.
She's got this really good, look, I've used it a lot. Ricotta, charred corn and curried onions. Oh, is it a bit like that Mexican corn thing? Kind of, but not. It does have lime on it and butter. And then I've done from Gilmella. who is a Dorset chef that's very famous for kind of outdoor cooking, open fire cooking. But Gilmella, you sign up to his website and you get different recipes. And he did this really delicious looking cucumber recipe that's with green chillies, spring onions, mint, coriander. cucumbers that you let all the moisture out for about half an hour and then you do it with a really beautiful vinaigrette so we've got like the crunch we've got some creaminess we've got the spice of the lamb oh yeah and with the lamb you do this sesame oil rice wine vinegar shredded cabbage so I think we've got enough
The thing is, I know about James. He likes a lot. He's greedy, like me. OK. So he did say, when I said, have you got any dietaries? Bearing in mind he is diabetic, so I was like, you know, is there anything we should avoid? He was like, I just want lots. So I hope you've done lots. I hope I haven't undercatered. And what have you done for good? Pistachio stracciella ice cream. So it's pistachio ice cream with shards of dark chocolate in it.
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Chapters
5 chapters
1
Who is James Norton and why is he the season 18 finale guest?
0:03–4:51
2
What barbecue menu and recipes are being prepared for the recording?
4:51–14:16
3
How did James develop his outdoor swimming (PBD) routine and family tradition?
14:16–20:41
4
What childhood family holidays and Granny Jean stories shaped James's food memories?
20:41–41:26
5
How does James manage Type 1 diabetes on set, at events and during travel?
41:26–45:57