Benedict Cumberbatch and Olivia Colman： The Pizza Interview

That's what they do on the telly. Is it though? Yeah. Look at it. It's working quite well. How do they do it? I've seen them do it. That was good. I'm jealous. So everything to this middle camera please. Hi. Have you ever made a pizza before? Yes. I got so excited I inhaled my own spit off. Yes. I have made pizzas before. At home for fun. Have you? Someone else's home for fun and in a place I was staying in Italy. Oh no. Do you like to cook? I do like to cook. I can follow a recipe. I love cooking. I can follow a recipe. You're probably much better at it than me. And I like the New York Times food recipes. What's your favorite pizza place? There's a place in Peckham called Made of Dough which I like very much. Yard sale. Pretty hard to beat. Mushrooms. I love mushrooms. Look. That's great. What's the pasta doing? Pasta on a pizza? Does that happen? I don't have my glasses. Hot sauce. That's hot. Hot sauce. Hello. I'm Olivia Coleman. And I'm Benedict Cumberbatch. And we are making pizzas for the New York Times. Yes. Marmite. And salsas. Pickles. What? Beans. You see, sort of half of me wants to do something ridiculous. How about one awful one and one nice one? Why not? So we'll do a baked bean, mushy pea, marmite. Whoa. Anchovies. Whoa. But the deal is, you all have to have a bit of hair. Yeah. I once, we didn't have any semolina, so I used couscous. Oh, so childish. You could draw a rose. Yes, that's a nice idea. See, you have to keep him in check. I've done, as I was told to do, generous amounts. Generous, yes. That's really good. Well done. You already looked better than mine. What's going on here? It's because you did a drawing. Stretching. That's what they do on the telly. Is it? Is it though? Yeah. Look at it. It's working quite well. How do they do it? Don't say anything rude. I'm not saying anything rude, no. Wheel. Yeah, there you go. Yay! Flap. If the two of you opened a restaurant, what would it be called? Bare Nicol. Which is a medicine, isn't it? Yeah. Coal batch. Yeah, what would I call my restaurant? I'm going to do a stuffed crust. Ooh, what's that? That's like it's made to go around the edge, isn't it? Yeah. Without the crust. String cheese. What's string cheese? Do you want to try it? You saw people peel it. Oh, I see. Oh, yeah, that's not right. I might not use that. I don't want it. Are we going to do a silly pizza? I kind of want to eat it though. I kind of want to eat it. I'm going to do something slightly silly. I don't know if it's going to work, but. What's this? Oh! Do you want a hand? No. OK. Yeah, I do. Ooh! It's OK. Just the way I think pizza's fine. I've done it. There we go. OK, thank you. You're welcome. Did you do that on purpose to make me look better? Mm-hmm. Oh, that's lovely. I'm putting the spoon back in. I'm double dipping. Too much? Oops. I know. I think if it's got vodka in it, you can't actually. Have either of you worked in the food industry? I was a waitress. I was always enthusiastic. Yeah? Not necessarily the best at it. Also, people laugh when they come to my house and I offer them a tea or a coffee or something. It takes hours for me to remember. And then we laugh about how rubbish a waitress I must have been. I would have liked to be waited by you. I think it would have been a giggle. Yeah. Fun. You might not get what you ordered. No. But that's also a giggle. But, you know. Oh, my God, you're making a rose. I did. I'm making a rose. I'm trying to make a rose. I worked in a restaurant around the corner from my mum and dad's called Arcadia, and Vincent, the grocery manager, allowed me into his kitchen. God bless him. I was a sous-chef for about four months, and I did lots in catering, but that was just silver service and waitering and standing sort of events that we now go to for our film openings. So I have a lot of love and empathy for a young, wannabe actor standing there with a tray. This is not necessarily going to be that tasty. Oh, it even looks like a rose. But it's so pretty. I think it does look like a rose. I'm really tall. I might do... Oh, I can do quarters. Ah. So then I can have mushrooms. I'm going to have a mushroomy... Oh, wow. Pink oyster mushroom. I don't even really like the colour red and rosy, so I'm going to do petals. OK, I've got a mushroom quarter. What's nice with mushrooms? Have you ever cooked for someone on a first date? God, I can't even remember. I'm so far back. I mean, I remember cooking for friends and possibly a girlfriend, and like I always am with a recipe, first time around, every measurement has to be right. What do you mean I'm using ginger? It has to be... You know, everything becomes ridiculous. At sort of, you know, ten o'clock at night, my poor, starving friends who are waiting for this. I remember this Thai green curry that I was making a paste for. So, you know, I get a little carried away, as is my want, and I'm rubbish at doing this. I can't talk and cook. Do you have a favourite American food? Burgers. Burgers, pizzas. Pizzas are Italian. Yeah, you're right. What shall I do here? Are you asking me? Crab. I'm going to do crab. We got crabs. Did you have to learn a specific cooking skill for this role? No, because they have amazing food people who make everything look pretty, and then I turn up and do that with it. Crab. What would you do with crab? Oh, so sorry. Is that annoying? No. I'm so sorry. That's fine. Kewpie. I'm going to do ham and pineapple. I'm doing it. Pineapple? I know. You've already said how much you hate it. Oh, so wrong. But then don't have this bit of the pizza. I won't. What's your signature dish when you're cooking for your family? Roast chicken. Yes. We both like baking. Sunday roast. I've learned. Yeah. Your tartar is apparently a winner. I know you're doing this really nice recipe from a little cafe in North London called Ginger and White. They have a little cookbook, and it's just a really nice lemon-drizzled pistachio cake with a lot of rose water in it, which sounds awful, but... Say that again. Pistachio? Pistachio. How do you say it? I've never heard anyone say pistachio. How do you say it? Pistachio. Oh, pistachio. Sorry. I like pistachio. Olivia, have you heard him say penguin? Oh, yeah. Oh, God. Here we go. I really love you. Oh, thank you. That was one of the best things I've ever heard. I know. Apparently so. I love you. My dad has this thing where he would say things like, I really want a Mars bar, or should we go to British Home Stores? And it's like a British Home Stores. It goes, duh-duh-duh-duh-duh. And you go, what are you talking about? Are you emphasis? It's sort of strange sometimes. I remember reading Black Beauty as a little girl and wondered what a lolling tongue you was. Which is? Tongue. Oh. A lolling tongue. But you can see how people might mispronounce it if they haven't heard it, but they've read it. Completely. Yeah. I'm ready. No, I'm not ready. I want Basil. That's afterwards, isn't it? Oh, yes. Afterwards. Sorry, sorry. Oh, my God. Desperate to put Basil on. OK, I'm ready. Do you want me to open the door for you? No, I'm OK. You got it? Yes, thank you very much. OK. Trust yourself. Believe in yourself. Jesus Christ. OK. Don't look. Yeah, it was prettier. Oh, f**k. Sorry. That went really well. Oh, we can make more. There's more. How long can we be here? Because I could do this all day. We have to go to the other one. Stay here and just make pizza. Oh, it's so nice. So nice? Oh, I'm not timing it. OK, right. It's lovely. It's stupendous. All right, let's cook. If yours flies off really easy, I'll be so cross. It's much better than mine. I'll clean the oven afterwards. I'm really sorry. Hey. We hope we don't f**k you up. Yeah. Yeah, it's good parenting. If it goes wrong, we'll pay for therapy. Yeah. And then give it a stir. Good luck to you, my darling. Made with love. I mean, it is a mother. Maybe this is a perverse inversion of generation. It's all right, Mum. You're going to be fine. Here, you have a stir. Yeah, well done. I don't f**k that up. Come on, Mum. I know, yeah. Movement's the key to not getting old. Keep moving, Mother. My mother is 90, and I put her in a Spitfire for her birthday. I want the world to know that. There you go. She's an amazing woman who watched the Battle of Britain over Brighton. And aged six. Since then, she's wanted to be in one of those planes. She went in a Spitfire? And I put her in a Spitfire. She asked. Wow. And she did incredibly well. Stirring the mother reminded me of that. Oh, dream fridge. Isn't that great? Crispy crab. Okay, there's no pineapple left on it. It does look quite nice in the middle there. It's so fat. The roast, of course, cheese melts. So therefore, the roast is now completely gone. No longer a roast, just a big wad of mozzarella. I can't see where the quarters are. Do you want to put basil? Yeah, basil, yeah. Yes, I do. I love these roly-wotsits. If you were a food dish, what would you be? And can you answer for each other? If I was an edible Benedict? You'd be, what would you be? Banoffee pie. Can't go wrong. Sweet and lovely. You might be, um, Dough for More Potatoes. Oh, yeah. Classy. But also comforting. Yeah, comforting. And posh. I don't mean posh, but posh as in special. I'm going to try the mushroomy bit. Okay, ready? Too hot, too hot, too hot. I'm doing it with a fork. Really nice. What a great crust. So light, just by its size. I think that's really nice. You can't really go wrong, can you? It's straight out of the oven. Cheese is melty. We didn't put marmite and baked beans on it, which is always a plus. Yummy. Who wants to try some? Don't all crowd. Thank you for having us. It's been fun as ever. I'm hot. I'm ready now. Okay, ready? We have been cooking pizzas for the New York Times. Yes. Because our movie, The Roses. Is out now. Cheers. Thank you, thank you, thank you. Honestly, would anyone like some pizza? If you avoid the crabby bit, the rest of it's really quite nice.