Like your lasagne with a side of laughs? Sounds like a job for Big Zuu! Ahead of Big Zuu’s Christmas Eats landing December 18th, 8pm, on Dave, Virgin TV 122, he tells us all about mixing music and food, his dream dinner guest, and the secret to the perfect turkey!
You’re a grime MC, with a comedy show, about cooking. That’s quite the mix!
Yeah, it’s a very random title line; not something you hear everyday. But it works! I think we’re in a time where it’s all about doing what you love; you don’t have to be the greatest chef in the universe, but you can somehow have a television programme, haha! People want to see real people doing real things.
Musicians normally spend loads of time obsessing over their new track, before proudly showing it off. Are you like that, but with your jambalaya recipe?
I think that’s my roux, actually. I can make a wicked roux. I’ve made it so many times. So for your macaroni and cheese, a broccoli and cauliflower bake, anything that needs that sauce, if I was to make it for you – wow. What I’m hating is that I’m becoming more and more lactose intolerant everyday; I love it, and I can’t have it all the time! So I love making it for other people.
It’s one thing music and food have in common; the chance to share what you create...
That’s a very good point. The energy, when someone eats your food and loves it, is amazing. One of the things that’s beautiful about Big Eats, that you really see in the Christmas specials, is that the food is centred around the people and what they love. We put our own twist on it, so then it becomes about how it connects with them as a person, and how I’ve remixed it because of how I view them. It’s lovely to see people’s reactions when it’s based around them; it just means more.
Another point of overlap is social media. How big a part did that play in your career?
When I first started doing music, I was using social media to push my music; then, I started to show people my daily life. Because I cook all the time, I’d Snapchat recipes, and show how to make meals. Well, all the people finding my music were also saying, ‘We love your cooking, you should have a show!’ So I started doing YouTube videos cooking. I think the route we took to TV is a blueprint for the new ways into the television game; content I created off my own back. It’s testament to how important social media can really be.
“It’s all about doing what you love; you don’t have to be the greatest chef in the universe, but you can somehow have a television programme, haha! People want to see real people doing real things.”
It’s also a go-to for foodie inspo; where do you tend to look?
Probably on YouTube, for me. I watch a guy called Mark Wiens, and he’s unbelievable; he travels the world, making this blog eating and cooking authentic food. There’s one where he goes to Mexico, to the restaurant where they invented Caesar Salad. You’d never think it came from Mexico! It’s sick, because it’s in these YouTube nuggets that you’re going to find all these authentic recipes. And, also, I’m quite visual, so it works well.
You’ve had a who’s-who of comedy on your show. Can you pick favourites?
I think the four people you’ll see on the Christmas Special were maybe the people I connected with most. Rosie Jones, for sure; I think you can see that our connection’s built more, and I just want to do more stuff with her. I love Rosie, Desiree Birch, and Phil Wang and Ed Gamble too. I think them being comedians and me being a music artist is just such a nice dynamic, ‘cos they get to level down; they’re not having to deliver jokes, we’re just having a laugh.
And the other special promises something a little different...
With the second special, it’s the first time we’re not cooking with comedians; we’re going to my world, and cooking for musicians! It’s AJ Tracey, Loyle Carner, JME, and Julie Adenuga. It’s a right family affair, because Julie and JME are brother and sister, and AJ is my cousin! Loyle loves food, and has a cooking school, so he’s got a real depth of knowledge. And I’ve been cooking for AJ since we were kids; his mum’s kitchen is where I learned a lot!
How about dream guests in the future - who would you most like to cook for?
It has to be Jurgen Klopp! I’m a massive Liverpool fan, so that’s the dream; some German food, and then I’d like to share something from my culture too. Yeah, cook for him, and then have him go back and tell all the Liverpool lads, ‘Listen, you need Big Zuu to cook for you.’ That’s the dream, right there!
And finally, as we approach the foodie-est day of the year – what’s Christmas like round yours?
We don’t go too crazy, we keep it simple. We make sure we brine our turkey, season it up, get it nice and ready, and cook it to perfection. I think people are scared of turkey, and feel they need to cook it for 16 hours. Turkey doesn’t need that long; three hours should be fine, don’t overcook it! Oh, and let it rest. I do a pulled lamb, too; plenty of marinade, clay pot for five hours, and then you’ve got two meats! Get that lamb shoulder in early, let it do its thing, pull it apart, and Bob’s your uncle.
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