Nick Hayes admits he is “a giant foodie”.

“I regard food as not just sustenance but a form of entertainment."
Nick, who is playing the role of Felicia/Adam in the tour of Priscilla Queen of the Desert, admits this is a very demanding role. “Getting in and out of those fabulous drag queen costumes so many times is so exhausting."

“When I first got the part, I went into training for 5 months to get in shape for it with a personal trainer and nutritionist. This helped a lot. I had to start to learn to count my macronutrients – fat, carbohydrates and proteins, which the body needs – and learn to achieve goals every day."

Nick followed this guidance and admits it gave him a different outlook on food, and he really now enjoys his meals much more.

“I start my day with a healthy breakfast that sets me up for the day, which usually consists of yoghurt with oats and berries drizzled with honey, followed by poached eggs on toast.”

Depending on whether it’s a two- or one-show day, Nick’s lunchtime can vary. “I usually go for a high-protein lunch with some chicken, vegetables and carbs for energy."

However, he does admit that post-show he is always “absolutely starving". “That’s when I go for my ‘fun meal’ and really choose something I really fancy but always avoid processed food."

Nick’s partner Ryan shares the same outlook on food but has a “more scientific approach and follows recipes”; however, when they are at home, they really enjoy preparing and cooking meals together.

“We do a big shop which consists of fresh vegetables, fruit and meat. We like to cook what I call peasant food, such as a big pot of chilli or a winter stew that will last for a few days."

According to Nick, Ryan is a very talented baker. “He makes a great sourdough loaf and excels with his Jamaican Ginger Cake, Lemon Drizzle Cake and an out-of-this-world Toblerone Cheesecake.

Having spent nearly two years in Southeast Asia based in Bangkok, Nick found the food a good way to experience the culture out there.
Some of Nick’s best-loved meals have been experienced on his travels.

“After doing over a 4-mile hike close to the Walk of the Gods on the Amalfi Coast, we found this small family-run trattoria on the cliff top. There was no menu, but it really did work. The plates kept coming out, and we had an unbelievable meal with some amazing salads.”

Another amazing and unforgettable meal was whilst they were travelling in Japan. “We found this restaurant in Kyoto called the Agri. You entered through a curtain, and there were around 6 seats at the counter, and there was an old Aga cooker littered with pots and pans.

“We took a seat, but the chalkboard list of food was in Japanese.

Thank goodness for my phone’s translator. We learnt that the chef would visit the market and buy ingredients and cook for you anything you wanted from these things – so everyone had a different meal”.

“It was amazing, like watching an artist at work. We decided to have roasted duck breast with a red wine gravy and roasted vegetables, as we absolutely love roast dinners, and it was out of this world."

Nicks’ Three-Bean Veggie Chilli
Serves 6–8
Ingredients:

2 tbsp olive oil
1 large red onion, roughly diced
3 cloves garlic, finely chopped
2 mixed peppers, roughly chopped
2 carrots, diced
2 celery sticks, diced
250g chestnut mushrooms, roughly chopped
Fresh chillies chopped
2 tbsp tomato purée
2 tins good-quality plum tomatoes
200g cherry tomatoes, halved
1 tin chickpeas, drained
1 tin kidney beans, drained
1 tin butter beans, drained
1 tsp ground cumin
½ tsp cayenne pepper (or to taste)
Splash of Worcester sauce
A small pinch of ground cinnamon
Juice of 1 lime
Sea salt and freshly ground black pepper
A large handful of fresh coriander, roughly chopped

Method
1. Heat the olive oil in a large heavy-bottomed saucepan. Add the onion, carrots and celery and cook gently for 8–10 minutes until softened.
2. Stir in the peppers, mushrooms and garlic, then cook for a further 5 minutes until everything begins to caramelise and develop colour.
3. Add the tomato purée, cumin, cayenne pepper and cinnamon. Stir well and cook for a minute to release the aromas of the spices.
4. Add the plum tomatoes, breaking them up with a wooden spoon, then stir through the cherry tomatoes. Season generously with salt and pepper.
5. Simmer gently for 20 minutes until thickened slightly.
6. Add the chickpeas, kidney beans and butter beans and continue cooking for another 20–30 minutes, allowing the flavours to deepen and the chilli to become rich and hearty.
7. Finish with the lime juice and most of the chopped coriander. Taste and adjust the seasoning if needed.
8. Serve in generous bowls topped with the remaining coriander.

To Serve
I like to serve it with fresh guacamole made with ripe avocado, coriander and lime, alongside thick warm slices of fresh sourdough bread.


Priscilla Queen of the Desert comes to Sheffield Lyceum 29 June to 4th July. Bradford Alhambra: 6th July to 11th June