Our first Professor, our first Dover sole... and our second Brian Cox. 
Professor Brian Cox is a British physicist, broadcaster, writer and professor of particle physics. You will know Brian from his TV work on shows including Horizon, The Planets and Solar System alongside his BBC Radio 4 programme, The Infinite Monkey Cage.  Brian, who was born in Oldham, joins us to blow Nick and Angela’s minds and chat about his new stage show, Emergence. Emergence, which explores the universe and cosmic evolution, is a HUGE production involving a giant display screen able to bring out-of-this-world shots to life. Tickets are available now for the world tour. 
This episode is powered by curiosity, including Brian’s own desire to learn how to cook Dover sole. Step forward Angela Hartnett who takes Brian under her wing at the counter to help create our dish of <a href="https://www.waitrose.com/ecom/recipe/cider-steamed-dover-sole-clams">cider-steamed Dover sole & clams</a>. This is paired with a glass of <a href="https://www.waitrose.com/ecom/products/saint-aubin-1er-cru-gerard-thomas/099549-50825-50826">Saint-Aubin Premier Cru, Domaine Gérard Thomas</a>, celebrating Brian’s love of wine and, in particular, a white Burgundy. 
Our biggest questions get answered across this chat. From figuring out how taste works to the challenges of life on Mars... and what is it about porridge that Brian Cox just can’t get on board with. 
You can watch full episodes of Dish on <a href="https://www.youtube.com/@dishpodcast">YouTube</a> and, new for this season, on Spotify. 
All recipes from this podcast can be found at<a href="http://waitrose.com/dishrecipes"> waitrose.com/dishrecipes</a>
A transcript for this episode can be found at <a href="http://waitrose.com/dish">waitrose.com/dish</a>
If you want to get in touch with us about anything at all, contact <a href="mailto:dish@waitrose.co.uk">dish@waitrose.co.uk</a> Dish from Waitrose is made by <a href="http://acoldglass.com">Cold Glass Productions</a>

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Professor Brian Cox, cider-steamed Dover sole & clams and a Saint-Aubin Premier Cru

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