Steve Coogan reveals he likes a 'full pie experience' in the winter
Steve Coogan likes a "full pie experience" in the winter and opens up on his love of "simple" foods.
Steve Coogan likes a "full pie experience" in the winter.
The 59-year-old actor admitted that he finds "comfort" in the colder months of the year by indulging in a hot pastry treat.
Speaking on the 'Dish by Waitrose' podcast, he told hosts Nick Grimshaw and Angela Hartnett: "It's sort of comforting and a winter, winter sort of food. Quite nice, if it is winter. Yeah, yeah, uh, pie, pie, yeah, I mean, as long as it's not too thick. But, but, yeah, it should be a full pie experience."
He also noted that when it comes to sausages, he prefers "the Walls sausages, not the fancy ones".
The 'Philomena' star also thinks that it is "criminal" to cook baked beans in the microwave, and whenever he is added them to a full English breakfast, will make sure to start them early so that they come out with a "slightly mushed" texture.
He added:"I don't- because I think they should be broken down. They should, they should be cooked so that they almost start, so they break down. If they're like little bullets, hot bullets, they're horrible. In the microwave, it's a criminal thing. I think you should, if I'm doing a fried breakfast, I'll put the beans on first, so they really start to break down. So, they're kind of half broken. Almost slightly mushed, yeah. Very good."
Ultimately, Steve admitted that he just prefers "simple" food and recalled a time when he was doing a culinary programe with high-end items on the menu, he ended up craving a fried egg sandwich.
He said: "When I did the series with Rob Brydon, 'The Trip', we went on all these fancy restaurants, uh, all around the world, in fact, and they were all interesting. But I did find myself craving more simple food. After a while of being bombarded and spoiled by, this is sort of assault on the senses. Even just craving a fried egg sandwich, you know. And also, I started to get put off by the sort of fetishistic eight course menus, where it takes longer to describe the food than it does to eat it. Someone stands there, tells you what it all is, and you're going, all right, get on with it. And then you go, right [swallowing sound] That’s interesting. But, so, yeah.”
“I mean, I like that sort of farm to table. It's like honesty. I mean, when I grew up, my mum cooked all the food because that was the most cost-effective way of feeding the family. And I was jealous of all the kids at school who had all the processed food, like Findus Crispy Pancakes and all that stuff.”
