The Odyssey’s Tom Holland shares favourite classic 60s dish – 1 ingredient could slash heart disease risk

The Odyssey actor said he loved the ‘creamy shredded chicken dish’ for its taste and ‘sentimental reasons’

Tom Holland’s been doing the rounds promoting Spider-Man and The Odyssey this month, and during an appearance on the podcast Dish, he shared a classic 60s dinner that holds a special place in his heart – and it could boast a number of health benefits.

Holland, who plays Telemachus in Christopher Nolan’s film, recorded the episode with hosts Nick Grimshaw and Angela Hartnett the day after England played against Mexico in the World Cup. Starring alongside his wife in the film, Zendaya, who plays Athena, he raved about a dish called Chicken Véronique.

And according to WebMD, one of its ingredients, chicken, could help with weight management and, as a result, reduce the risk of heart disease and high blood pressure. The health experts explain: “Research suggests that 25-30 grams of protein per meal can help us feel more full.

“Protein-rich meals can make us feel fuller despite us eating less, which helps to promote better weight management. Healthier weight leads to improvements in risk factors for heart problems, such as high triglyceride levels and high blood pressure.

“A food rich in protein, chicken can help with weight management and reduce the risk of heart disease.”

The health experts also note that chicken is a lean protein that provides the amino acids our bodies need to build and maintain muscle, which becomes more important as we age. A higher-protein diet can also help support bone density.

Because of this, eating chicken can help keep muscles strong and bones healthier. This can lower the risk of injuries and conditions like osteoporosis.

So the chicken in Tom Holland’s dish could actually provide some benefits to our health. But as with everything, always make sure you are having a healthy and balanced diet, as while a dish may include a healthy ingredient or two, it doesn’t always make the dish itself healthy.

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During the podcast, Holland’s younger brother, Sam, who is a chef, shared a pre-recorded video, explaining that their mum and Granny Tess “cooked Chicken Véronique and an apple crumble on a beach in Thailand for the cast and crew of Impossible”.

Now, 15 years later, and it’s “our favourite family meal” especially after Tom has a “long stint away” filming, Sam said, calling it a dish he loves for many “sentimental reasons.”

Tom shared the same memories, re-calling: “We were making a movie in Thailand. It was my first ever film. It was a real family.

“The crew were such lovely people, and we would always go down to this beach called Memories Beach. Cast and crew would be down there every weekend – all weekend.

“We started cooking down there, we became friends with the people that ran the beach bar, and they would let us cook. The English guys would cook one week, and then the Italians would cook the next week.

“Naomi Watts was the star of that movie. So, my granny roasted two chickens in her oven at her house in Thailand. She then drove it through the jungle to this beach, because you had to kind of go down this dirt road for about 25 minutes.

“She made Chicken Véronique. It’s like a kind of creamy shredded chicken dish, but then you peel and roast the grapes. And then you shred the potatoes. It’s absolutely delicious.

“So now if I’ve ever been away and I come home to the family house for dinner, that’s always what we always have.”

Host and chef Angela Hartness replied: “Now you’ve mentioned it’s a really old, classic French dish. And one that you’d have had in the ’60s.”

While they did not cook the classic dish during the podcast, they did cook a dish Tom called a “treat” – spicy pork and pineapple skewers with Greek salad.

Spicy pork & pineapple skewers – full recipe

Ingredients

• 500g pack British diced pork shoulder
• ½ supersweet medium pineapple
• Vegetable oil, for griddling
• 1 satsuma, halved
• 2 salad onions, thinly sliced

For the marinade

• 1 satsuma, juice
• 2 clove/s garlic, crushed
• 1 tbsp Cooks’ Ingredients Turkish Pepper Flakes
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 2 tsp ground coriander
• ½ tsp ground cumin
• 1 tbsp light soy sauce
• 1 tbsp olive oil

Method

1. Soak 8 wooden skewers in cold water for at least 30 minutes to prevent them burning. In a mixing bowl, combine the marinade ingredients and add a few cracks of black pepper. Add the pork (halve any large pieces) and stir to coat. Cover and marinate in the fridge for at least 30 minutes, or preferably overnight.
2. Peel, core, then cut the pineapple half into 24 chunks. Thread 3-4 pieces of pork and 3 pieces of pineapple alternately onto each skewer and discard any remaining marinade.
3. Heat a griddle pan over a medium-high heat, brush the pan lightly with oil, then cook half the skewers for 12-15 minutes, turning twice, until the pork is cooked through with no pink meat, juices that run clear, and is charred in places. Keep hot, while you cook the second batch.
4. Char the satsuma, cut-side down, on the hot pan. Serve the skewers scattered with the salad onions and the warm satsuma juice, squeezed over at the table. Perfect with a leafy salad on the side, if liked

Angela Hartnett serves this recipe with a village Greek salad. You can find check out the recipe for that and handy cooking tips and tricks on the Waitrose website here.