Dish Louis Theroux can’t get enough of our spiced short-ribs and pitcher of paloma
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Mar 11, 2026 
Louis Theroux, BAFTA-winning documentarian and author, chats about his new Netflix film and his trademark curiosity. Conversation hops from paloma-fueled studio banter to home cooking habits, dining with kids and a wagyu story. They dig into the manosphere, online culture and fame, with a dash of rhubarb crumble and five-spice short ribs.
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Use Forced Rhubarb For Sweeter Seasonal Desserts
- Angela explains forced rhubarb is grown in darkness to make it sweeter and pink, recommending it for seasonal desserts.
- She suggests pairing poached rhubarb with vanilla tart or lemon posset and using crystallised ginger in crumble.
Cook Courgettes Fast In A Very Hot Pan
- Angela's courgette tip: use Romano courgettes mid-year, cut lengthwise, then saute in a very hot pan with garlic and a splash of water for 5 minutes.
- Finish with a short steam under greaseproof paper to keep texture and browning.
Slow Cook Five Spice Lemongrass Short Ribs
- Angela gives a short-rib method: brown bone-in short ribs, make a lemongrass-five-spice paste, add parsnips and carrots, then cook low and slow for ~2–3 hours.
- Finish with fish sauce and fresh lime and serve sauce over rice.