Off Menu with Ed Gamble and James Acaster

Guest: Ixta Belfrage
Episode Release Date: March 25, 2026
Podcast Description: Comedians Ed Gamble and James Acaster invite special guests into their magical restaurant to choose their dream meal, from starter to dessert. This episode features acclaimed chef and cookbook author Ixta Belfrage.

Episode Overview

This lively episode welcomes Ixta Belfrage (chef, co-author of Ottolenghi’s “Flavor”, author of “Mezcla”), who joins Ed and James for a deeply food-focused and tangential conversation. The crew delves into Ixta’s culinary preferences, the process behind her most acclaimed dishes, food opinions, and a hilariously sprawling off-menu feast. The conversation traverses Italian and Mexican cuisines, beloved snacks, controversial food hot-takes (including the “proper” roast potato), and the yearning for that elusive perfect meal. Expect witty exchanges, digressions about Instagram comments, and lots of laughter—real or fake.

Key Discussion Points

1. Ixta’s Pop-Up and Culinary Life

• [13:05] Ixta shares stories about her recent pop-up at Decimo (The Standard Hotel, London), emphasizing her “elbow-deep in prawns” experience.

  • “I feel a bit mental, actually. And like, elbow-deep in prawns for the last two days.” — Ixta ([13:44])

• Prawn lasagna is discussed as her signature dish, lauded especially by James.

  • “Best thing I've ever had to eat on Sunday Brunch. I know it doesn't sound like a compliment, but honestly…” — James ([13:53])

2. Dealing With Food Criticism

• Ixta discusses pushback for slow-cooked prawns in lasagna, defending breaking classic cooking rules.
  • “I'm here to tell you, you can make it into a ragu, anyone's job.” — Ixta ([15:26])
  • She jokes about being “peak prawn” and wanting a break from prawns ([15:51]).

3. Crisp Opinions and Laughter Analysis

• The conversation detours into UK snack territory and the authenticity of prawn cocktail crisps.
  • “They're just sort of like a bit tangy, which is not really what a prawn is.” — Ixta ([16:39])
• A recurring joke: Ed’s “fake-sounding” laugh, with playful analysis by Ixta.
  • “I can't wait to see your actual facial expressions… your laugh sounds really fake.” — Ixta ([09:18])
• Tangents include laughs, truffle crisps disdain, and drinking habits.

4. Water Request and Glassware Preferences

• [19:03] Ixta chooses “sparkling water from a babbling brook, very cold, short glass, three ice cubes, bit of lime.”

  • “Medium lime, Medium ice cubes, medium glass.” — Ixta ([20:23])

• She passionately dislikes tall glasses and specifies all details, adding humor about “medium” everything.

5. The “Liver Lovers” Club

• For her bread starter, she selects Tuscan-style chicken liver crostini from the Italian supermarket Coop in Rufina.
  • She reveals membership in a supposed “Liver Lovers” WhatsApp group ([26:02]).
  • “Whenever, like, we bonded over, like, Turkish, like, lamb's liver… we are the liver lovers.” — Ixta ([26:24])
• Amused discussion about liver’s bad reputation (“You have to have a certain je ne sais quoi to love liver” – Ixta, [28:22])
• Banter about how cat food looks like chicken liver pate, segues into feeding pets soup ([29:02]).

6. Ixta’s Dream Menu (Dream Restaurant Ordering)

Drink

• “Cold sparkling water from a babbling brook, short glass, three standard ice cubes, medium lime.” ([19:19])
• For the courses:
  • Starter drink: Perfect mezcal margarita (“mezcalita,” short glass, on the rocks, touch of honey), detailed passion about margaritas ([44:45]-[45:18])
  • Main drink: Chilled natural red wine—Mataburro “Idoine” ([72:02])

Starter

• A Mexican feast: Inspired by MasterChef Australia
  • Jamie Fleming’s raw bonito tostada with pineapple, scotch bonnet, pickled onion, hibiscus, grilled okra ([39:39]-[42:12])
  • Al Pastor tacos “from a car park in Mexico City” (El Vilsito)([43:02])
  • Pork tamales from El Inca Plebeo (London’s Essex Road) ([44:10])
  • Guacamole with plantain, sweet potato, cassava crisps; ceviche with local seasonal fish ([44:35], [45:52])
  • The meal is set “on a beach, bare feet, perfect heat, no sand getting everywhere, and ass not sticking to plastic chairs” ([47:08]-[48:19])
  • Side joke: “Liver ceviche? Nope. Even for a liver lover like me.” — Ixta ([45:53])

Pasta Course

• Penne allaconese from a tiny Tuscan village—the “birthplace” of the dish, an addictive creamy, tomatoey, peppery, porky, porcini-laden pasta ([49:52]-[51:56])
  • “It’s life changing...Always perfect.” — Ixta

Main Course

• Rabbit porchetta with lardo, sage, chicken liver, anchovy, aioli, peppercorn sauce (made with egg yolks and ghee), salsa verde ([53:16]-[56:56])
  • “Crispy and crackly around the edge, super moist.” ([54:39])
  • Tangent: “Trigger warning: Skip this bit if you don't want to hear about raw rabbit carpets.” — Ixta ([54:34])
• Sides:
  • Tuscan roast potatoes (“small cubes, skin on, olive oily, garlicky, rosemary, no faff” – [62:36]-[62:49])
  • Tomato salad (“Best you’ve ever had—combine average if needed”), artichoke salad with pecorino and lemon, sautéed bitter greens (“cima di rapa/broccoli rabe”) ([64:01])
• Honorable “muncheons” (honorable mentions):
  • Dim sum feast: prawn cheung fun and stir-fried turnip cakes (with stories of James’s restaurant mishaps) ([64:34])
  • Cantonese roast duck, best lasagna ever (“combine best prawn, pork, and beef lasagnas” – [67:32])
  • “Who doesn’t love lasagna? That’s the four of us only, psycho.” — Ixta ([69:04])

Dessert

• Her own creation: choco taco inspired ice cream—corn tortilla shell brushed with butter and maple syrup, chocolate, coffee-miso-maple-cinnamon ice cream, caramel swirls, nuts ([76:08]-[80:46])
  • “It’s a pain in the ass...but so good. And I want the genie to make it, not me.” — Ixta
• Cheese course: variety of sheep cheeses (including Camembert-style and Spenwood), mature crunchy cheddar, Comté, guava paste (membrillo), nutty/fruit crackers ([83:24]-[84:30])

Notable Quotes & Moments

• On prawn lasagna:

  • “I got flack from people saying, like, who do you think you are cooking of prawn for that long?” — Ixta ([14:46])

• Starter selection (water):

  • “Inject [sparkling water] into my veins...maybe not into the veins, but yes.” — Ixta ([19:17])

• Laugh critique:

  • “I can’t wait to see your actual facial expressions...your laugh sounds really fake.” — Ixta ([09:18])

• On Italian vs. English roast potatoes:

  • “English style roast potatoes? I just don’t get what all the fuss is about...so much faff...fluff puff inside. Tuscan style, you get surface area...much more roasty, toasty, crispy.” — Ixta ([59:59]-[60:59])

• On her legendary pasta:

  • “It’s always the same, which means it’s always perfect.” — Ixta ([51:58])

• On constructing the dessert taco:

  • “You cannot start with the ice cream. It took me so many times...it’s a nightmare to make.” — Ixta ([77:11], [80:05])

• On her wishes:

  • “Please grant me the power to never get full, but then at the end to feel like perfectly satisfied. Yeah, because you know what I mean?” — Ixta ([37:04])

Funniest & Memorable Tangents

• Tangled riff on the joys (and dangers) of eating on the beach: “I wish my ass didn’t stick to plastic chairs.” ([48:20])
• The legendary “Liver Lovers” WhatsApp group: more about scheduling than liver eating. ([27:11])
• Ed’s fascination with “eating the duck from the window”—the thrill of “window duck.” ([67:05])
• James recounting his role in a restaurant controversy (wasabi sauce, shouting out restaurants, getting caught) ([65:09]-[66:46])
• Banter about Garfield, lasagna, and WhatsApp group inactivity:
  • “You and Garfield should have been in lasagna lovers WhatsApp group.” — Ixta ([68:32])

Important Timestamps

• Ixta’s pop-up & prawn lasagna: [13:05] – [14:58]
• Crisps/flavour authenticity & Ed’s laugh: [16:36] – [18:06]
• Drinks / Babbling brook water: [19:03] – [20:35]
• Bread starter / Liver Lovers: [25:17] – [28:14]
• Full Mexican starter feast: [39:02] – [47:08]
• Pasta course – penne allaconese: [49:52] – [51:56]
• Main course – rabbit porchetta, sides: [53:16] – [64:29]
• Dim sum, lasagna digression, Garfield: [64:33] – [69:04]
• Dessert choco taco process: [76:08] – [80:46]
• Cheese course: [83:24] – [84:30]

Episode Highlights: Flow & Tone

• The episode is lively, riff-heavy, and full of vivid food memories.
• Ixta is warm, earnest, and endearingly specific about her choices—her love for food is infectious.
• Ed and James provide classic Off Menu banter, frequently digressing, poking fun at each other and the guest, and keeping the pace electric.
• The tone remains irreverent but affectionate, always circling back to the sensory, sensual aspects of food.
• The episode ends with gratitude, laughter, and a comprehensive review of Ixta’s fantastical, ambitious menu.

For New Listeners:

This episode distills the essence of Off Menu—epicurean joy, absurdity, granular debate, and genuine passion. Culinary geek-outs, chef myths debunked, and the dream restaurant concept are elevated by the chemistry of the hosts and their guest. Perfect for fans of imaginative menus and unapologetic food nerdery.

Books Recommended:

• Mezcla by Ixta Belfrage
• Flavor by Yotam Ottolenghi & Ixta Belfrage

“It’s been the honor of my life!” — Ixta Belfrage ([87:57])