It’s messy.
Can you imagine off the back of this,
I had my own cooking show?
That would be a turn of events.
Tomato. Tomato.
How drunk am I gonna be when I leave here?
Cheers. [glasses clink]
[lively jaunty music]
I love a gin and tonic in the summer. You can’t beat it.
I have brought with me Monkey 47,
which is one of my favorite gins.
I absolutely love it. Got some tonic water.
I would usually do lemon.
Sometimes I do cucumber, so I might make one of each.
I get some ice in there. These are big ice cubes, wow.
So we’re gonna get our gin. Do you know what’s hilarious?
The fact that I didn’t go
for the single at all, went straight for the double.
We crack open our tonic. Just very simple.
Nothing crazy.
For a dinner party,
you need to have, you need to have your beers, you need
to have your wine, you need to have your Rose, you need
to have the cocktails flying.
I feel like I do that pretty well at the house.
I always do this thing where I think I’m gonna serve dinner
at a certain time and then never serve it on time
’cause everyone has a few drinks
and forgets about the meal they came for.
But gin and tonic is a must for me.
It’s a great like start to the evening drink.
This one, I’m gonna make it with lemon.
I just simply just slice the lemon in rounds
and simply just slide it in.
I’m gonna use this. Oh yeah.
Now we’re talking.
The lemon just gives that a little bit
of summery feel, but also cucumber does too.
So I’m gonna make another one.
How drunk am I gonna be when I leave here?
We do a little bit more.
My new album is called Dinner Party.
It’s an album that I started February last year, maybe.
It’s an album that kind of revolves
around Dinner Party ’cause it’s where I met my girlfriend
and it’s kind of basically about like that kind
of once in a lifetime moment
that actually like changes the course of your life
and things will never be the same again.
Got the cucumbers flying now.
The ratio’s pretty important too.
You got your double shot of gin
and then adding in pretty much talking
like 3/4 of it.
I’ve sliced up these, but because we are on Vogue,
we’ve got beautiful little ribbons.
We can extend this out. Look at this, arts and crafts.
Put it in like that.
See, now that’s a completely different taste.
The lemon gives you that kinda citrusy,
obviously citrusy summery feel.
But I find the cucumber is kind of year round.
Cheers. [glasses clink]
Let’s get into the pasta.
All right, so we’re magically clean, right.
So we’re gonna make Dad’s Pasta.
The story behind Dad’s Pasta is my girlfriend’s dad made
this for his now wife, her mother,
the first day that they ever met.
We have our bacon, we’ve got our cheese, we’ve got
our onion, our garlic, our tomatoes.
We do have chilies, I see them here
and I also did see a bowl over here
that I’m gonna have a little root
through in a second, mise en place.
The most important part
for all you culinary people out there.
You’re gonna see chopping and knife work
that you’ve never seen before.
Take from that what you will. We got our garlic here.
I chop this in a way that probably not many people do.
I tend to chop it like I would an onion.
This is also a first by the way, cooking and talking.
I see it as quite a serene thing
to do, music on, drink in hand.
On a chilled afternoon, maybe we could be silent.
Take it all in.
I bet you’ve never seen garlic chopped
like this before, folks.
I’ve also seen chefs using this bad boy before.
So I’m gonna get my garlic into the bowl.
About 10 years ago I was called out online by
the social media crew for not seasoning a chicken.
Today’s redemption day
and I’m gonna make sure
that I look a lot better with the help of Vogue.
I’m not gonna say I’m a chef
and you can clearly say I’m not, but I do,
I do enjoy the the activity of it.
It’s a very chilled out thing.
It’s like writing a song or I’m making a meal
are two of the same things in my head.
So right, I’m gonna wash my hands now
’cause I hate the smell of garlic.
So chefs do this I think, I don’t know.
Or they have it here maybe and they kinda do this.
It’s a lot of that.
Okay, cut it in half
and then slice through but not all the way through
and then just slice it and dice it.
Onion is chopped, now it’s chili time.
I can see.
Maybe I’ll go a little bit smaller. I like the little ones.
Somewhere in between that, right.
For the chilies, I’m definitely putting gloves on.
You do not wanna know my chili stories.
I’m gonna take off my ring as well.
Please don’t let me leave without this.
Run the knife down the middle so I can de-seed.
See that? Culinary words.
I feel like on the last tour I did a lot
of collaborations on stage, on tour.
So I had like Ashe, I had Shawn Mendes,
Dermot Kennedy, my good pal Ed Sheeran came out
with me in Dublin, which was pretty cool.
Any city where an artist lives, I want ’em to come out
and play his tune with me.
Taking the gloves off.
My knife work has just gone to crap.
Dicing this up.
For this tour, collab-wise,
I’d love to have ROLE MODEL out.
That’d be great.
I’ve been out on stage
with Noah Kahan, which was amazing.
He came on my last tour.
Anyone that wants to come and watch the show
and fancies coming up for a song or two,
just give me a shout.
Just run the knife over it.
We have big plump tomatoes here, Marzanos,
which we’re going to give a little crush.
Gonna break these up with my hands. Sleeves up, hands in.
Let’s do it. Ooh, it’s messy.
Come, right, the tomatoes are chopped up.
We now have to move on to the bacon.
My girlfriend would be so proud of me right now.
Before I arrived today, she sent me full
instructions on how to cook this.
Probably do it once a month
and I forget it every single time.
Even though it’s very straightforward.
I don’t know if her dad knows that I’m making this.
He’ll buzz off the fact that I’m doing it.
Transfer this into the bowl.
I’m big on like kitchen cleanliness.
It’s time to get all of this in the pan.
And then we’re gonna get our water on
boil for our spaghetti.
Let’s go, one more thing.
Ah, it’s 10:00 AM. Come on.
Beautiful, right, so we got the water on
boil in here for our spaghetti.
In a second I’m gonna fire up this pan, right.
Let’s fire in the bacon. Break it up a little bit in here.
People is the key to a perfect dinner party.
We have the right people around. Big on drinks.
Having the right drinks at the start of the night
to get things flowing.
The bacon is sizzling away here
and I’m gonna use that fat
to cook the onions in in a second.
When we tour, we tour with crew catering.
You can tell it’s Sunday by the looks on all
of our crew’s faces because they know what’s coming.
Makes you feel like you’re at home.
It’s getting a bit juicy up in here.
There’s a lot of fat in American bacon, huh?
And we’re gonna get our onion.
Don’t forget, we still have this.
Oh, gonna get some garlic now. Fire that in.
It was chopped in a very different way than
what you’ve seen before, right.
Chili time.
Can you imagine off the back of this,
I had my own cooking show?
That would be a turn of events,
’cause this is the only thing I can cook.
I’ve got the tomato paste or as we call it puree.
Probably get maybe, maybe a little bit more,
couple of teaspoons full.
The tomato paste just kind
of thickens things up a little bit.
I don’t want to use all the sauce, but I’m gonna try
and get as much of the tomatoes in there.
I nearly said potatoes, and I’m also saying tomatoes
for the American people.
I would say tomatoes, tomato, tomato.
Break these down just a little bit more
of the bits that I missed.
Look at this, and while we get this bubbling,
I think it might be spaghetti time.
The water is boiling in here. I put that down there.
I’ve got some salt. First of all, I’m gonna salt this.
Salt my tomatoes. Here we go.
Okay, I reckon two people, half a packet maybe.
What I’m gonna do is I’m gonna push this
spaghetti down in here.
Get it on the boil in the salted water.
This is effectively all built around the smoky taste
of the bacon, the spice of the chili,
and the most important part, Parmesan.
If I can magically transfer someone here
to eat this meal with,
I’d take my girlfriend.
She makes a very good version of this
and I think I’m doing a good version of this now.
She just texted me saying, You might wanna spoon the pasta
into the tomatoes
and then you can properly stir in the cheese.
We’re on the same. We’re on the same thing.
Don’t worry, I’ve got you. Let’s send her a video.
How am I doing? Let’s taste this.
See how we’re doing.
This is a big moment.
I’m a better chef than I was seven years ago.
Yes, okay, so it’s reduced a little bit
quicker than the pasta is boiling.
So I’m just gonna turn off the heat.
Got a nice little bottle of South African Pinot here.
I went for a bottle of Pinot
because the acidity in the Pinot matches well with
the pasta and the tomatoes.
Oh, it’s got great legs. That’s what all the wine geeks say.
Oh, beautiful. We’re back, baby.
Right, I think it’s past the time.
I’m gonna do the age old trick
of flinging it against the tiles.
It’s still bouncing. Check if this works.
So we’re gonna transfer the pasta over.
So I’m gonna put the bacon back in, in on top.
Give this a little bit of a toss around.
It’s Parmesan cheese time.
The most important part, I’m gonna put pretty much most
of this in on top of it.
The most important part about
dad’s dish is the Parmesan.
He has to get as much as possible in there.
I feel like he kinda showed me this dish
after about a year of us being together, I think.
It’s basically all about the cheese.
We need the heat below to keep
the cheese melting within, more cheese.
More cheese and more cheese.
Is everybody hungry?
Yeah! Come on.
I think we’re pretty much there on this part of it.
That’s a lot of cheese, but that’s the way we like it.
We’re about to plate this up
and then we’re gonna try it.
Clean again. [bell dings]
One last toss of this, get it all in there.
All the bacon, all the onion, all the chili, all the garlic,
and then plate it up.
I’m gonna get judged anyway.
I’m more worried about the dad in Dad’s Pasta.
Hopefully I’m doing a good job here. One last little bit.
I’m more worried about his judgment than I
am about anyone else’s.
Beautiful finishing olive oil.
Again, the most important part. A little bit more Parmesan.
When I said there was a lot of cheese involved, I meant it.
I think we’re good.
There she is. Dad’s Pasta.
Just a little bit more wine. Right.
Just for myself, I need to take a picture of this.
Yes. I’m gonna give this a nine out of 10.
What’s missing? More cheese.
Go! Add more cheese. More cheese.
And this is perfect for a dinner party.
Let’s make this a 10 out of 10.
Yes, that was a lovely gin and tonic. Dad’s Pasta.
A glass of red. I hope you enjoy it.
Try it at your next dinner party. I’ll see you soon.
Lots of love.
Everyone behind the camera. Come on in.
This is my tour manager, Paul. What are we saying?
Sexy, huh? You’re not eating out with a dog bowl.
That’s how I usually eat. [Niall laughs]
[lively jaunty music]
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