Our first Professor, our first Dover sole... and our second Brian Cox! This week, we’re joined by physicist, broadcaster, writer, and the man who makes the universe make sense - Professor Brian Cox. Known for The Planets, Horizon, and The Infinite Monkey Cage, Brian joins Nick and Angela to chat about his brand-new stage show, Emergence - an awe-inspiring world tour exploring cosmic evolution, complete with a screen potentially as big as our Dish table! Powered by curiosity (and a love of Icelandic gin), Brian takes to the counter with Angela to learn how to cook Dover sole, cider-steamed with clams. Celebrating his equal love of white Burgundy, the dish is paired with a crisp glass of Saint-Aubin Premier Cru, Domaine Gérard Thomas. Between bites, the Dish table tackles some of life’s biggest questions: how does taste work? Could we live on Mars? Why does a cake rise differently with altitude? And most importantly, why does Brian Cox think porridge tastes like cardboard? Find all Dish episodes here: https://pod.link/1626354833 All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes A transcript for this episode can be found at https://www.waitrose.com/dish Follow Dish: https://www.instagram.com/dish_podcast/ https://www.tiktok.com/@dishpodcast Follow Waitrose: https://www.instagram.com/waitrose/ https://www.tiktok.com/@waitrose Follow Nick: https://www.instagram.com/nicholasgrimshaw/ https://www.tiktok.com/@nickgrimshaw Follow Angela: https://www.instagram.com/angelacooking/ Follow Cold Glass Productions: https://www.instagram.com/coldglassproductions/ https://www.linkedin.com/company/cold-glass-productions We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode. Dish is a Cold Glass Production for Waitrose ------------------------------------