it s, i don t know, sophisticated. they re old. they ve been around. but on this last trip, unexpectedly, the mood in london became darker. more uncertain about the future. news reporter: the british people spoke last night. news reporter: brutal wakeup call that really news reporter: it turns out that it was about immigration with more than half of britain s immigration comes from outside of the eu. news reporter: the disaster, calamity news reporter: the young are very, very angry about what s happened and the gamble that s been taken with their future. anthony: few in london, anyway, went to sleep thinking that england would leave the european union that was for the rubes, the people from the sticks, the country people, old white people, people who felt pushed out, neglected, disenfranchised by the new, the young, the foreign, the decidedly less-white england of today. the votes were tallied and the majority had decided to brexit. man 7: of england. anthony: th
straight here, stuff my face, then half a guinness and then the night s good. you know? anthony: jamie hince is half the creative alliance that makes up the band the kills. maybe you know them from such shows as this one. and this, peppers and spice in islington, is his favorite local joint for caribbean food. i ve enjoying your currency lately. it s suddenly become very affordable. jamie hince: yeah, i know, i know. you know, britain, we ve got a lot of history of taking back control of our country. you know? getting in the driving seat again, and then we get in there and we just let the handbrake off, and that s it. you know? anthony: thank you so much. i m insanely hungry. i m very excited about this. jamie hince: yeah, everything is good. the best jamaican this side of ocho rios.
thank you. nigella: that s right, i aim to provide. anthony: spiced runny eggs and grease. just what i needed. mm, so good. nigella: i have something absorbent. you know that thing in the simpsons once when he wants to put on weight so he doesn t have to go to work? anthony: yes. nigella: and he allows himself to eat things that when you rub it on something it makes it go see through. anthony: your window to weight gain. nigella: yes, here, here you need to make this turn see through now if you want. anthony: i can see myself in about six months. nigella: i do feel quite pleased that we can be a corrupting influence. that s something that we can be proud of. anthony: these are frightening times for many. the world is changing and there is no stopping those changes. but in such times there are always two ways to go run and hide, build walls, cower in fear and suspicion, point the finger at our neighbors, look, like desperate, frightened people do, for someone to
anthony: only there? nigella here anthony: i m with you there. nigella: yeah. anthony: uh, what is it? chips with curry sauce? nigella: mm. fantastic, sorry. anthony: it s really a matter of how many guinness you ve had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it s like a supernova of unhealthiness. and deliciousness. nigella: this is the important thing, the softness of the yolk. anthony: right, who invented this? it s just fiendish. nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. anthony: it s just right. nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. anthony: right. nigella: uranus as they to prefer to call it n
golf course, and there i was on the harewood estate, designed by the great capability brown, the stately home of the earl of howard. that was my playground. marco pierre white: i was fascinated by the countryside. i loved the rivers, the streams, the brooks, the fields, the woods, what was within them. that s what captured me. it was a dream. that was my escapism. my mother died when i was 6. mother nature, she became my surrogate mother. and, so, therefore, i had this amazing love affair with nature. anthony: but, look, once you go into a high-end restaurant you re about as far away from nature as you can be. i mean, it s hard to rise up the ranks of the good fine dining restaurants, particularly in the time that you came up, shit was not easy. marco pierre white: but everybody in the kitchen that i started in came from a housing project. they were working-class, they were tough.