Daisy Edgar-Jones meets a new crush: our miso, lime & herb spatchcock chicken!

A tasty take on a roast for all seasons. Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility. It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce. And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends.. Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime. And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September). You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome! 01:04 - It’s a spatchcock September! 02:09 - Dish Live is back! 04:00 - Today’s guest 04:48 - Daisy Edgar-Jones is here! 06:03 - Orange wine cheers! 07:40 - Daisy’s food dislikes 10:22 - Daisy’s food likes 15:15 - Cooking by rules 17:38 - Daisy’s in her cooking era! 19:23 - A passion for picnics 20:49 - From recommendations to food envy 21:22 - The Fat Duck 23:21 - Death row meal? 23:51 - Spatchcock is served! 25:38 - Chef tips! 26:41 - Wine pairing 27:44 - Sense and Sensibiity 28:54 - From Jane Austen, classics reads and period drama sets 33:24 - Set letters from George MacKay 34:18 - Acting adaptations 35:25 - Normal People & fringe luck! 38:39 - From internet boyfriends to crushes 42:17 - Fast food quiz 44:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:08Speaker 00

  The heart of Mexico beats in every glass of Don Julio Tequila. 100% Blue Weber Agave, grown in Mexico. Your margarita deserves an award-winning tequila at Waitrose. Find out more at donjulio.com. Select a store subject to availability. Over 18 only, please drink responsibly.

• 0:30Speaker 01

  Ah, now this is living. Tuesday night chili con carne with Tilda Rice.

• 0:36Speaker 02

  Call that living. This is living. Chicken stir fry with Tilda firecracker rice.

• 0:41Speaker 01

  Okay, I see your stir fry and raise you. Tilda sticky rice poke bowl.

• 0:46Speaker 02

  Poke bowl, mate. Tilda coconut rice, lamb curry, poppadoms, chutney, the lot.

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Speaker 02

  Tilda, cook like you mean it, live like you mean it.

• 1:02Nick Grimshaw?

  Coming up on Dish with Daisy Edgar Jones.

• 1:05Speaker 04

  I mean, nothing gives me more of a kick than seeing like actors in full period wear, just scrolling on Instagram. I find like seeing that is so much fun.

• 1:14Nick Grimshaw?

  Glenn Powell said that life is a lot better with Daisy Edgar Jones around.

• 1:18Speaker 04

  Oh.

• 1:19Nick Grimshaw?

  I'm like, that is the nicest.

• 1:20Speaker 02

  I did pay him a lot.

• 1:21Nick Grimshaw?

  Yeah.

• 1:22Speaker 04

  I mean, I've definitely had a hangovers on it.

• 1:24Nick Grimshaw?

  Yeah.

• 1:25Speaker 04

  But it definitely is like, I feel, it feels a little healthier. It feels like good for your gut flora, do you know what I mean?

• 1:33Nick Grimshaw?

  Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes.

• 1:46Nick Grimshaw?

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

• 1:50Angela Hartnett?

  And I'm Angela Hartnett.

• 1:51Nick Grimshaw?

  Hello.

• 1:52Angela Hartnett?

  Hello.

• 1:52Nick Grimshaw?

  How are you, man?

• 1:53Angela Hartnett?

  Good thanks, and you?

• 1:54Nick Grimshaw?

  Yeah, I'm good, mate. I'm all right.

• 1:56Angela Hartnett?

  What have you been up to?

• 1:57Nick Grimshaw?

  Well, we've got a few things to talk about today.

• 2:00Angela Hartnett?

  Busy day, busy day.

• 2:01Nick Grimshaw?

  We've got to talk about, well, we've got a great guest today.

• 2:03Angela Hartnett?

  Yep.

• 2:04Nick Grimshaw?

  Daisy Edgar Jones is going to be joining us in a second. We've got something delicious to eat.

• 2:09Angela Hartnett?

  Yep.

• 2:09Nick Grimshaw?

  Spatchcock chicken.

• 2:10Angela Hartnett?

  Yep.

• 2:11Nick Grimshaw?

  Which obviously you and I always remember which guests have been here historically. And around this time last year, we had a spatchcock chicken with?

• 2:21Angela Hartnett?

  Benedict Cumberbatch and Olivia Colman.

• 2:23Nick Grimshaw?

  Exactly, yeah. And they've not wrote that on this card. We just knew that.

• 2:27Angela Hartnett?

  We just knew that.

• 2:28Nick Grimshaw?

  No, jokingly, I thought, I thought that was about three months ago.

• 2:31Angela Hartnett?

  Yeah. Well, no, we have no concept of time.

• 2:34Nick Grimshaw?

  A year ago. So it's maybe spatchcock season. Are you having a spatchcock in September?

• 2:40Angela Hartnett?

  I don't think it's the spatchcock season, but I think this will be delicious because she loves chicken, loves roast chicken, and she loves Japanese flavours. So that's what we've got.

• 2:49Nick Grimshaw?

  Tell us what's the benefit of spatchcock in a chicken? Does it, you can cook it quicker, right?

• 2:54Angela Hartnett?

  You can cook it quicker, you get a more even crispy colouring all around. And also when people spatch, a lot of the reason they do it is they go under the skin and they put a load of butter and flavourings and stuff, which is what I've done. And therefore it keeps it really nice and moist as well.

• 3:10Nick Grimshaw?

  The other thing we need to talk about is that we're going to be doing a live show.

• 3:12Angela Hartnett?

  Indeed, we are.

• 3:13Nick Grimshaw?

  We're going to do another live show. We did it at the Royal Opera House last year and we're going to be back at the Royal Opera House on Sunday, the 1st of November.

• 3:22Angela Hartnett?

  Indeed.

• 3:23Nick Grimshaw?

  We're going to be doing another show and you can get tickets as of now. Last year was a lot of fun. Well, you had like a mad stressful time because you were opening a restaurant on the same night.

• 3:31Angela Hartnett?

  We opened Chocoria that time. Yeah, well, it wasn't, it was open next day, but yeah, we launched it that night and it sort of just became that. Everyone just went upstairs for drinks, so it sort of became that. And then, um, yeah, it was, who was it? Jack Whitehall's our guest.

• 3:45Nick Grimshaw?

  Jack Whitehall's our guest. We had Mary Berry pop out to see us.

• 3:48Angela Hartnett?

  Joe Wicks was in the audience. It was fun.

• 3:50Nick Grimshaw?

  If you want to get tickets, there'll be a link in our episode description. Well, it's going to be the day after Halloween. We're going out on Halloween?

• 3:57Angela Hartnett?

  Oh, yes, I don't go out on Halloween, but I like Guy Fawkes more.

• 4:01Nick Grimshaw?

  Yes, love.

• 4:02Angela Hartnett?

  I think Guy Fawkes.

• 4:03Nick Grimshaw?

  Who would you be dressing up as this Halloween, do you think?

• 4:06Angela Hartnett?

  Oh, that's a good one.

• 4:07Nick Grimshaw?

  You were saying you'd be someone really scary like Magella Lawson.

• 4:10Angela Hartnett?

  I did not say that. You say that every year. I don't say that. I'd go as Nick Grimshaw.

• 4:16Nick Grimshaw?

  Ooh.

• 4:17Angela Hartnett?

  That would be scary.

• 4:18Nick Grimshaw?

  That would be scary.

• 4:19Angela Hartnett?

  Get my hair all quaffed up here like that. Get some of those weird shoes you and me swear.

• 4:24Nick Grimshaw?

  Weird shoes?

• 4:27Nick Grimshaw?

  All my shoes?

• 4:28Angela Hartnett?

  I'd be like, oh God, I can't walk in these.

• 4:32Nick Grimshaw?

  You actually look great now.

• 4:34Angela Hartnett?

  Before?

• 4:35Nick Grimshaw?

  Move on, move on. Anyway, come and see us.

• 4:37Angela Hartnett?

  It looks great now. What a nice backhanded cockler that is.

• 4:41Nick Grimshaw?

  It always looks great.

• 4:42Angela Hartnett?

  Don't touch me, get off me.

• 4:44Nick Grimshaw?

  Oh my God. Anyway, the show is cancelled. We're not going to be there.

• 4:48Angela Hartnett?

  Never going on stage with him again, that's it.

• 4:50Nick Grimshaw?

  You can get your tickets now if you want to come and see this well-oiled machine live.

• 4:55Angela Hartnett?

  See Nick by himself because I'm not doing it with him.

• 4:57Nick Grimshaw?

  Angela! You can get your tickets right now. And hey, Daisy Edgar Jones is our guest. She's going to be here in a second. You'll know her from, I guess everyone sort of knew her through Normal People.

• 5:08Angela Hartnett?

  Yeah.

• 5:08Nick Grimshaw?

  That was sort of her breakthrough role, I guess, when everyone sort of.

• 5:11Angela Hartnett?

  Been in loads of stuff.

• 5:12Nick Grimshaw?

  Fell in love with Paul Mescal. She is the star of the upcoming Sense and Sensibility. So we have that to talk about, love all the things as well. And I feel like everyone who's worked with her always has great things to say about her.

• 5:24Angela Hartnett?

  She's, she is beloved. She, yeah, everyone thinks she's amazing and brilliant. I'm looking forward to working, to work with her.

• 5:30Nick Grimshaw?

  To working with her, yeah.

• 5:31Angela Hartnett?

  Working. I'm on her next film. I'm in Sense and Sensibility.

• 5:35Nick Grimshaw?

  Yeah, Angela's also in it.

• 5:38Angela Hartnett?

  I play her mum.

• 5:38Nick Grimshaw?

  Yeah, Angela's also in it. So yeah, looking forward to that. And well, should we get Daisy in?

• 5:44Angela Hartnett?

  Yes.

• 5:44Nick Grimshaw?

  Should we do this? Let's welcome our guest to Dish today, Daisy Edgar Jones.

• 5:52Nick Grimshaw?

  Time to welcome our guest to On Dish, a big warm welcome. We have the star of the forthcoming Sense and Sensibility and an actor who apparently throws a fantastic party. So let's, let's get it going. Daisy Edgar Jones is here, everybody.

• 6:07Angela Hartnett?

  Hello.

• 6:08Speaker 04

  Hello.

• 6:09Nick Grimshaw?

  Welcome.

• 6:10Speaker 04

  Thank you for having me.

• 6:11Nick Grimshaw?

  Oh, thank you for coming. How are you?

• 6:13Speaker 04

  I'm very good. I was saying I'm very, very hot, but I'm good.

• 6:16Nick Grimshaw?

  Yes.

• 6:16Speaker 04

  Functioning, yeah.

• 6:17Angela Hartnett?

  We're always, that's what it's day.

• 6:18Nick Grimshaw?

  We're functioning, it's fine. Yeah, we heard that you, when we were doing our research, we were just saying before you came on, like everyone that's worked with you always has great things to say about you. And we, we read a thing where Glenn Powell was like, you throw the best party. And I was like, that's a good legacy to have.

• 6:34Speaker 04

  That really is, I mean, I, I think there's like three very key ingredients to a good party. It has to be dark because you have to be able to let loose and not be seen. It has to be like loud.

• 6:44Nick Grimshaw?

  Yes.

• 6:44Speaker 04

  And loads of alcohol for me.

• 6:46Nick Grimshaw?

  That's pretty good. That's pretty good, yeah.

• 6:49Speaker 04

  If I had that, I think, I think you're in.

• 6:50Nick Grimshaw?

  It's a pretty good party, yeah.

• 6:51Angela Hartnett?

  Yeah, I think that, yeah, we would, yeah.

• 6:54Nick Grimshaw?

  You're good at a party, Anne.

• 6:55Angela Hartnett?

  I know, we've had it. We've had a party together. Yeah, we've done it well. We had the music, we had the darkness, yeah. And it was loud.

• 7:01Nick Grimshaw?

  And loud, and alcohol. That will do it, yes. And speaking of alcohol, we're going to begin with an, an orange wine, which we heard was one of your favourites.

• 7:09Speaker 04

  Yeah, I'm like.

• 7:10Nick Grimshaw?

  So we're going to begin.

• 7:10Speaker 04

  I have, have you guys tried, like, tried orange wine?

• 7:13Nick Grimshaw?

  Yeah.

• 7:14Angela Hartnett?

  Yeah.

• 7:14Nick Grimshaw?

  We've had it.

• 7:15Speaker 04

  What do you think?

• 7:15Nick Grimshaw?

  We've not had it on Dish.

• 7:17Speaker 04

  Okay.

• 7:18Angela Hartnett?

  It's the first, yeah.

• 7:19Nick Grimshaw?

  But what do you think? Be honest.

• 7:21Angela Hartnett?

  I am going to be honest. It's not for everyone. It's not for me necessarily, but some orange wines I can go with. I've not tried this one, so I'll give it a go. And you're a guest, so I'm.

• 7:33Nick Grimshaw?

  Well, cheers.

• 7:33Angela Hartnett?

  But this doesn't look too cloudy.

• 7:35Nick Grimshaw?

  No, it's not too cloudy.

• 7:36Speaker 04

  It's not too wet.

• 7:37Nick Grimshaw?

  Cheers, cheers, cheers. Yeah, do you like a more of a natural one or, because the natural one's sometimes a little.

• 7:42Angela Hartnett?

  Ooh, that's not bad, actually.

• 7:44Speaker 04

  I got into it because I'm a lightweight.

• 7:48Nick Grimshaw?

  Right.

• 7:48Speaker 04

  And I, but I was, I was weirdly in Calgary, Alberta, Canada, and the orange wine scene there is massive. And I was with a friend who loves wine and was basically like, come on, like, let's, let's get into it. And she told me that it gives you less of a hangover.

• 8:02Angela Hartnett?

  Less sulphites in it.

• 8:03Speaker 04

  Yeah. I mean, I've definitely had a hangovers on it.

• 8:05Angela Hartnett?

  Yeah.

• 8:06Speaker 04

  But it definitely is like, I feel, it feels a little healthier. It feels like good for your gut flora, do you know what I mean?

• 8:11Nick Grimshaw?

  It does. It does. But yeah, in that, in that interview, it was a Vogue interview where he talks about how great you are at a party and throwing a party. And I love this quote that Glenn said about you. He said that life is a lot better with Daisy Edgar Jones around.

• 8:26Speaker 04

  Oh.

• 8:27Nick Grimshaw?

  That is the nicest.

• 8:28Speaker 02

  I did pay him a lot of money.

• 8:29Nick Grimshaw?

  Yeah. You should get him to write these dish cards.

• 8:32Speaker 04

  I know.

• 8:33Nick Grimshaw?

  These are so good.

• 8:34Speaker 04

  They're so nice.

• 8:35Nick Grimshaw?

  Yeah. And but yeah, lots to talk about today. And of course, we're going to talk about Sense and Sensibility. But we thought we should start with your food likes and dislikes. We always like our guests to, you know, offer them up before we have you on the show. Your dislikes, I think we should start with. Bad news for stew.

• 8:53Speaker 04

  I don't like stew.

• 8:54Nick Grimshaw?

  No, no stews.

• 8:56Speaker 04

  Do you know what? It's really terrible because my mother's Irish and, and loves stew and made a lot of stew growing up. And she makes a cracking stew. I just don't love stew.

• 9:05Angela Hartnett?

  Is that because you had it lots as a kid?

• 9:07Speaker 04

  Maybe. It was a lot of like, I don't, I'm overexposed to stew, right? I think also like, I hate, I hate boiled root vegetables, like soft mushy root vegetables. And that is often a big stew component. I don't love any gristly beef. That can often be present in stew. And I don't know, is maybe for me, I like think, I like to experience everything individually and I feel like, is it a soup? Is it a meal? What else? Do you know what I mean? It's like, pick your lane.

• 9:32Nick Grimshaw?

  It's one taste, maybe.

• 9:34Angela Hartnett?

  Yeah.

• 9:35Nick Grimshaw?

  I think I was exposed to a lot of stew as well.

• 9:37Speaker 04

  Yeah.

• 9:38Nick Grimshaw?

  Like my mum's of Irish descent and there's stew heavy, a lot of stews. But now I'm older, now I, I'm up for it.

• 9:45Angela Hartnett?

  I'm quite into a stew.

• 9:47Speaker 04

  Yeah.

• 9:47Nick Grimshaw?

  But for most of my life, I was like, oh, not this again. So no stew today. Are you, do you like stew?

• 9:52Angela Hartnett?

  I do like a stew, actually. Not today because it's, you know, 3900 degrees outside. But I do, but I know what you mean about the veg. So when I cook it, sometimes I remove those veg and like blitz it into the sauce. It's like you thicken it.

• 10:05Speaker 04

  It's some texture.

• 10:06Angela Hartnett?

  Yeah, and then add some fresh veg on top. So then you get that bit of crunchiness and not feeling like it's been cooking there for three days with the stew. But I think come winter, a bowl of stew is lovely. But yeah, you're all right.

• 10:18Speaker 04

  I mean, give me the components separately, I'll have them, but just all locked in one bowl.

• 10:22Nick Grimshaw?

  Deconstructed.

• 10:23Speaker 04

  Deconstructed.

• 10:24Nick Grimshaw?

  Next time you're on, we'll do that, we'll do that, yeah.

• 10:29Nick Grimshaw?

  You don't like peas, love peas.

• 10:31Speaker 04

  Okay, I'm not a method actor, but my mum, again, not to, my mum is a really good cook, so she's.

• 10:36Angela Hartnett?

  Poor mum.

• 10:37Nick Grimshaw?

  She's listening.

• 10:38Speaker 04

  I'm like, hang on. She read me a book every night before I went to bed called Daisy Doesn't Eat Her Peas? Or Daisy Doesn't Like Peas.

• 10:45Angela Hartnett?

  Okay.

• 10:45Speaker 04

  Anyway, it was about this character called Daisy who didn't like her peas and her mother was trying to convince her to eat peas. And she'd say, if I give you a thousand houses with swimming pools, will you eat your peas? Anyway, and she was like, no, I don't like peas. And I used to eat peas and I think maybe that book, weirdly, I identified so deeply with Daisy that I stopped liking peas and now I don't like peas. So weird, I don't know. I like mushy peas though.

• 11:09Angela Hartnett?

  Oh, okay.

• 11:10Speaker 04

  Maybe of a texture issue.

• 11:11Nick Grimshaw?

  Yeah, texture issue maybe, yeah, yeah.

• 11:13Speaker 04

  The pop of the pea I'm not into.

• 11:14Nick Grimshaw?

  No, I love pea. Do you have pea?

• 11:16Angela Hartnett?

  Love a pea, yeah.

• 11:17Speaker 04

  Do you love a pea?

• 11:18Nick Grimshaw?

  Someone once told me they were good for your skin and then that was it.

• 11:20Angela Hartnett?

  That was it, you're sold.

• 11:21Nick Grimshaw?

  I was sold, yeah. And you love Japanese flavours and fresh flavours, which I think we're gonna be experiencing today. You also love a Sunday roast.

• 11:31Speaker 04

  Who doesn't?

• 11:32Nick Grimshaw?

  And you're addicted to bread sauce.

• 11:33Speaker 04

  Mm-hmm.

• 11:34Angela Hartnett?

  Oh, yeah, love that.

• 11:35Nick Grimshaw?

  Do you make a bread sauce when you do a Sunday roast?

• 11:37Speaker 04

  My dad makes an excellent bread sauce. It's like, he, that's like a, an absolute like necessity to any Christmas dinner especially.

• 11:44Angela Hartnett?

  Yeah, of course, yeah.

• 11:45Speaker 04

  But, cause it's not, it's not like, not everybody's Christmas dinner has a, has a bread sauce.

• 11:49Nick Grimshaw?

  No, we don't have it, no.

• 11:51Speaker 04

  Yeah.

• 11:51Nick Grimshaw?

  How do you make a good bread sauce, Ange?

• 11:53Angela Hartnett?

  Um, I think it's the infusion, like people put onion in there, which they then pod with cloves and then you infuse your milk and then bay leaf in there and then it's the bread just absorbs it and soaks it in. See, we don't normally make it, but occasionally when I have guests for Christmas, they like a bread sauce, I make it. But it's not my normal thing, along with my sausages in blankets, don't normally have them.

• 12:13Nick Grimshaw?

  You don't normally do that either.

• 12:14Speaker 04

  Really? I do find everybody's different sort of Christmas traditions fascinating.

• 12:18Angela Hartnett?

  Yeah, exactly.

• 12:19Nick Grimshaw?

  Well, do you have like roast, as a roast fan, do you have like roast must haves? Is there anything that you're like, oh, I have to have a Yorkshire pudding or whatever?

• 12:25Speaker 04

  Well, it's funny, cause my, my boyfriend's from Yorkshire and he's like, it's like, you have to have a Yorkshire pudding, even with Christmas. Yeah, and I'm like, eh, like, no, but, no, I mean, obviously roasties, like roast potatoes, obviously. For me, it's like, I love a condiment. I love, I love that a roast has its specific little condiment, like, is horseradish a condiment?

• 12:45Angela Hartnett?

  Yeah, yeah, yeah.

• 12:45Speaker 04

  So I love that you're like, the rules of a roast, I find quite satisfying. I like that like mint sauce has to be with lamb and like horseradish has to be with beef, all of that, but that really, I love that.

• 12:55Nick Grimshaw?

  Do you roast throughout the year or do you take a summer spaticle?

• 12:58Speaker 04

  I'm currently in a spaticle.

• 13:02Angela Hartnett?

  A roast spaticle?

• 13:03Speaker 04

  Well, I'm curious, what, what, like if you were to do it, cause obviously, you know, the baking heat of an oven and a roast chicken, it doesn't necessarily call to me in August. But I love a roast, so what's an alternative sort of way of approaching it in some?

• 13:16Angela Hartnett?

  Ideally, we're gonna have it later, so you'll find out, yeah. Because we know you like a roast and you like a roast chicken and you like the Japanese flavours, so that's the, what we're gonna do. So you can do a roast, but I think what you don't wanna do is spend another three hours with all your accompaniments, like Yorkshire puddings, roast potatoes and all the rest of it.

• 13:34Nick Grimshaw?

  Uh, your food loves continue, you told us that you love spaghetti bolognese, you love goat cheese, uh, chocolate volcano cake. I don't know volcano cake.

• 13:41Speaker 04

  I, well, if you are actually, maybe that's the sort of pathetic way of describing it. It's sort of like, you know, the cake that you get that you, you microwave and then you cut open to it and it goo's out?

• 13:51Angela Hartnett?

  I don't know that at all, no. But I wanna know that, I'm a three-year-old niece, she'll love that.

• 13:57Speaker 04

  Like, they come in like, you put them in the microwave and then you pop them and they go out, you don't know.

• 14:02Angela Hartnett?

  No.

• 14:02Speaker 04

  And you have a rice pudding version and you have a sort of, no.

• 14:06Nick Grimshaw?

  Does anyone else love it?

• 14:09Nick Grimshaw?

  I love a cake.

• 14:10Angela Hartnett?

  Basically, it's like a chocolate fondant.

• 14:12Speaker 04

  That's what Posh Bay's saying, yeah.

• 14:14Nick Grimshaw?

  Sorry, we're assholes. Going to fondant.

• 14:17Angela Hartnett?

  It's a fondant fondant, huh? You know. I actually now wanna call it a volcano cake, that's much better.

• 14:23Speaker 04

  Well, I think maybe I just called it that, cause that's what it felt like, cause you kinda open and it's sort of like lava's away.

• 14:28Angela Hartnett?

  Exactly, right.

• 14:29Speaker 04

  It's so tasty and it's a bit of a cheap and better, I think.

• 14:32Angela Hartnett?

  Yeah, we do, yeah.

• 14:33Nick Grimshaw?

  I love that you said, I love peanut butter as a flavour.

• 14:35Speaker 04

  I do.

• 14:36Nick Grimshaw?

  Yeah, so like more within cooking as well as just on?

• 14:39Speaker 04

  Well, you know, do you know, have you ever had a peanut butter what's it?

• 14:42Angela Hartnett?

  No. No.

• 14:42Speaker 04

  So it's not actually a what's it, but it's what's it texture, what's it consistency, but it's peanut butter.

• 14:48Angela Hartnett?

  Hmm.

• 14:49Speaker 04

  Game changing, incredible and, and.

• 14:50Nick Grimshaw?

  Where'd you get those?

• 14:51Speaker 04

  Life changing, yes.

• 14:53Nick Grimshaw?

  France. You get them in France.

• 14:55Speaker 04

  Yes.

• 14:56Nick Grimshaw?

  Yeah.

• 14:56Speaker 04

  Yeah, yeah.

• 14:58Angela Hartnett?

  We got Wikipedia over there.

• 15:00Nick Grimshaw?

  The president of France.

• 15:03Angela Hartnett?

  Oh, yeah, but I know what you mean about peanut butter, cause we make like a slaw, like a cabbage slaw, which we put like chili in there, um, you know, lime, sesame seeds and all the rest, and then we add a dollop of peanut butter.

• 15:13Speaker 04

  So good.

• 15:13Angela Hartnett?

  And it's just really great with it, it's lovely like that, feels very fresh.

• 15:16Speaker 04

  Do you use it as like an alternative to like salt? Maybe that's a stupid question, but you know, like, yeah, like anchovies sometimes people cook it with or?

• 15:23Angela Hartnett?

  Definitely, use anchovies, and yeah, you can use it like that, you don't have to add as much, I think it's great, I like peanut butter.

• 15:27Nick Grimshaw?

  Me too, not crunchy.

• 15:28Angela Hartnett?

  I've got so into it since doing the show.

• 15:30Nick Grimshaw?

  Really?

• 15:31Angela Hartnett?

  Sarah, I never used to have it and then Sarah had a big jar one day, I said, I'll try a bit of that.

• 15:35Nick Grimshaw?

  I reckon there is something in it that is addictive, like a sort of.

• 15:38Speaker 04

  Well, you're saying, I heard you eat out the spoon on the jar.

• 15:41Nick Grimshaw?

  Yeah, yeah, yeah.

• 15:41Speaker 04

  I do that too, it's a weird, like, maybe it's a need for protein.

• 15:45Nick Grimshaw?

  Yeah, there is something about like, then you want more and more and more. I can't have it in the house, genuinely.

• 15:50Speaker 04

  Really?

• 15:51Nick Grimshaw?

  I can do a kilo, I'm not even in such, I could do a kilo, yeah.

• 15:54Speaker 04

  Just in one sitting?

• 15:55Nick Grimshaw?

  Yeah.

• 15:56Speaker 04

  Wow, I wonder if there's a competition?

• 15:58Nick Grimshaw?

  Not in a sitting, no, like over a few days.

• 16:02Angela Hartnett?

  Two sittings?

• 16:02Nick Grimshaw?

  Yeah, like, uh, you know.

• 16:04Angela Hartnett?

  Half a day.

• 16:04Nick Grimshaw?

  Half a day or something like that, yeah. And you also said that you'd like to be helped with experimental creative cooking.

• 16:10Speaker 04

  Yeah.

• 16:10Nick Grimshaw?

  And so I use someone that like, feels like, I feel like I've gotta follow what's written down.

• 16:15Speaker 04

  I'm a rule follower.

• 16:16Nick Grimshaw?

  Right.

• 16:16Speaker 04

  I'm not a maverick in the kitchen and I would like to be a maverick. I would love to be somebody who could open up a fridge and be like, I've got one onion and like a pint of milk, let's make some bread sauce.

• 16:24Nick Grimshaw?

  On your milkshake.

• 16:26Angela Hartnett?

  You're already there, you've got it.

• 16:29Speaker 04

  But I'm really curious, cause like, I feel very fearful to like branch out or experiment, but I know cooking can be so creative in such a way to sort of express yourself. But I, yeah, I'm such a rule follower and I really have to sort of like, I can't even, people who measure by hands or just throw stuff up like in and go, I'm gonna try this, try this. Never been able to do it and I'm curious, were you?

• 16:48Angela Hartnett?

  Yeah, but I think the more you do it, the more you try, I always say use a recipes as a guideline, you know, so you don't have to put every single ingredient, you can substitute things. You start substituting, then you'll get the confidence to go, actually, you know what, I'm not gonna put dates in, I'm gonna put prunes, or you know what I mean? Something like that, and then you'll get the confidence to say, actually, I can start experimenting a little bit. But I think people cook in two ways, they either do that, I don't think it's maverick, I think it's more a confidence that you've been doing it for a while. That you know certain things go together and you know what a measurement says. And then you have people like, as Nick says and like my brother say, they cook by numbers. They have to actually follow it to the hill and measure it like that and it's just a different way of doing it.

• 17:25Nick Grimshaw?

  I think sometimes when you've done a recipe a few times, then you like know it works, then I can like freestyle a bit. Where I'm like, you know, I've made this like spinach and feta pie for, you know, I don't know, fifteen years, something. And now I just like know it, so I just think, oh, I think it was about six eggs or maybe seven eggs or whatever, and you just sort of freestyle it.

• 17:44Angela Hartnett?

  Yeah.

• 17:45Nick Grimshaw?

  If it works out.

• 17:46Angela Hartnett?

  Yeah, cause you think about your mums and making, they weren't every night with a recipe book, because they'd done those dishes so many times, they knew what they were doing, so, yeah.

• 17:53Nick Grimshaw?

  The way Eileen used to know how to stab the plastic on a microwave. No recipe book.

• 17:59Angela Hartnett?

  Oh, poor Eileen.

• 18:00Nick Grimshaw?

  She could just stab it, stick it in the oven, stick it in the oven. But were you, were you always quite confident in just trying stuff or, or is that something that's like come with practice?

• 18:10Angela Hartnett?

  I think it comes with practice, I was always quite confident in the kitchen because I always used to help my mum and I always used to help my grandmother. So I, I had no choice really, I was just told to do stuff and I did. So from an early age, I was confident in it and then I liked it, that's the other thing, I liked it and we were lucky, we had, my mum was a really good cook, so if he liked food, it was good to do it. Did my brownies badge, you know, got my little, did my brownies cook right back.

• 18:32Nick Grimshaw?

  Did you?

• 18:32Speaker 04

  Yeah.

• 18:33Nick Grimshaw?

  For cooking?

• 18:33Speaker 04

  I didn't get a badge, but I, I was in the brownies.

• 18:36Nick Grimshaw?

  You were in the brownies, yeah.

• 18:37Angela Hartnett?

  I know, I like the thing with brownies.

• 18:39Nick Grimshaw?

  And do you like to cook, do you like to host and have people over days?

• 18:42Speaker 04

  I love to cook for people, I love, like, I, I think I'm much better when I'm cooking for others, cause then I really take care and enjoy it. From, I, I have a real problem where I, I get very hungry, I leave it till I'm extremely hungry and then I, my ability to sort of like focus, I'm just like, need the food.

• 18:55Nick Grimshaw?

  Yeah.

• 18:56Speaker 04

  So, um, but I'm trying to get more into cooking, cause it's hard when I work, cause my hours are so weird. I find it really hard to like cook for myself, so now I've had a bit of time off and I've been really dedicated, I read Salt, Fat, Acid.

• 19:08Nick Grimshaw?

  Oh, yes.

• 19:08Angela Hartnett?

  Lovely.

• 19:09Speaker 04

  You know, I was like, right, I'm gonna read the book, you know. So I made some goujons last week, that was great.

• 19:14Nick Grimshaw?

  Yeah.

• 19:15Speaker 04

  No, I, I, I can, I am a good cook when I apply myself, but I'm not, I, I'm a rule follower, I have to, you know.

• 19:21Nick Grimshaw?

  Do you think, I feel like I'm like Daisy, like if someone's coming around and they can concentrate and they're up for it, but I definitely do that thing of, of waiting till I'm hungry to be like, what do I want? And then you're like, anything, cardboard.

• 19:32Angela Hartnett?

  And then you start eating as you're cooking and then you're not hungry, yeah.

• 19:35Nick Grimshaw?

  But do you think that we could become, do you think anyone listening could become those chefs like, not like you in, I mean, having a mission in store, but in that like just sort of, you know, feel it out, do you think we could get there?

• 19:47Angela Hartnett?

  Yeah, I think, I think you, it's just a confidence thing and not worrying, yeah, I think just keep, it's like practice, isn't it? Keep doing stuff, try stuff you know, like, yeah, you both know how to roast a chicken, don't you?

• 19:58Nick Grimshaw?

  We do.

• 19:59Angela Hartnett?

  And you do it in your own way, whether it's rosemary, garlic, whatever. So today we've done it differently, next time we do it, do it like today, smash cock it, so you cut it differently. Put a different flavour, different filling, you know, grill it rather than roast it, you know, there's other ways of doing stuff. So take something you know and you know when it's cooked and then just try other different methods. Edit it, exactly, yeah. And on that note, I'm gonna go and get you some roast chicken.

• 20:21Nick Grimshaw?

  Okay.

• 20:22Angela Hartnett?

  Oh, I'm thrilled.

• 20:22Nick Grimshaw?

  Oh, mom.

• 20:25Nick Grimshaw?

  One thing that we, when we were doing our research, we saw you were passionate about was the pursuit of a good picnic.

• 20:32Speaker 04

  Oh, I do love a picnic.

• 20:34Nick Grimshaw?

  You love a picnic, yeah. Where do you think's your optimum picnic spot?

• 20:39Speaker 04

  That's a great question. Do you know what, I love a picnic by the sea, like a beach picnic.

• 20:43Nick Grimshaw?

  Yes.

• 20:43Speaker 04

  You know, when you have like tinfoil wrapped sandwiches and you're just like trying not to get sand in them. I know it's like, it's like, there's a bit of like jeopardy there, you know? I don't know, I love, I love a beach picnic. Usually in a picnic, I like, usually we would always have had like dusty white rolls, because that would be a real treat. And then you'd have, I would always pick salad dressing, not mayonnaise.

• 21:03Nick Grimshaw?

  Yes.

• 21:03Speaker 04

  But it was a choice. Salty chicken and a bit of lettuce and that would be it.

• 21:07Nick Grimshaw?

  Mm-hmm.

• 21:08Speaker 04

  Wrap that in tinfoil. Absolutely, just perfect, everything you need.

• 21:11Nick Grimshaw?

  There's something about the wrapping in the tinfoil that makes it better when you unwrap.

• 21:14Speaker 04

  So special.

• 21:15Nick Grimshaw?

  Marinated, I don't know.

• 21:16Speaker 04

  Yeah.

• 21:17Nick Grimshaw?

  Do you know what I mean? It's been sort of encased for a little while.

• 21:20Speaker 04

  Yeah, it's like a little parcel of joy. It's just like such like a little prezi.

• 21:23Nick Grimshaw?

  Oh, yeah.

• 21:24Speaker 04

  And then I'd always have crisps. And then a flask of tea, wonderful.

• 21:29Nick Grimshaw?

  Mmm.

• 21:30Speaker 04

  Um, I don't know, it's sort of like little snacky bits, bits and bobs.

• 21:34Nick Grimshaw?

  The other week, we had to do something where we were like, oh, can we talk about picky bits? And me and Angela were not saying that on camera. And I remember we were like, what would you call picky bits? And Angela went, food. I'd say food. And it's like, it's true. And she was like, it's just food, it's just food. And then what about when you go out to a restaurant? Are you someone that likes to try stuff? Are you happy for, I don't know, the restaurant to say, I'd go for this?

• 21:58Speaker 04

  I love when that, I love when you're like, you just choose, you choose what you love, unless it like, I say, as long as it's not stew.

• 22:06Nick Grimshaw?

  Uh-huh, no stew.

• 22:06Speaker 04

  Like, bring it, bring it to me. I love that because it just, I get food envy and I get stressed, like, did I make the wrong choice? And I just love giving over the control.

• 22:13Nick Grimshaw?

  Yeah.

• 22:13Speaker 04

  It's so amazing.

• 22:14Nick Grimshaw?

  I quite like that as well.

• 22:15Speaker 04

  I would love Angela to like choose a meal for me.

• 22:18Nick Grimshaw?

  Yes.

• 22:18Speaker 04

  Oh, it'd be incredible.

• 22:19Nick Grimshaw?

  Yeah, you've got to let Ange out there, please, you've got to do that, yeah. And I wanted to ask you about your trip to the Fat Duck.

• 22:26Speaker 04

  Oh, yes.

• 22:27Nick Grimshaw?

  I know you went there for your-

• 22:28Speaker 04

  Well, you know so much.

• 22:28Nick Grimshaw?

  We've Googled you.

• 22:29Speaker 04

  Oh, you're so awesome.

• 22:30Nick Grimshaw?

  Yeah, we've Googled you. And you went there for your birthday?

• 22:33Speaker 04

  Yes, yeah, I'd seen a show, I can't remember what cooking show it was, but I'd seen Heston Blumenthal, like a group of contestants had to cook in his restaurant and it was like my biggest like dream to go to the Fat Duck. So for my 21st birthday, my parents took me and it was just so much, it was so novel. They, we had like loads of weird, like I remember having to listen to the sound of the seaside as we ate the fish and then lots of deconstructed stuff, like you could eat some of the cardboard packaging. It was just so very experimental and fun and I just had such a blast.

• 23:02Nick Grimshaw?

  Yeah, I've never been, have you been, Ange?

• 23:03Angela Hartnett?

  A couple of times, actually, yeah. It is amazing.

• 23:06Nick Grimshaw?

  Yeah.

• 23:07Angela Hartnett?

  I mean, it's a different experience because it feels very sensual, I suppose, in a weird way, it does, you know, because it's using all your senses.

• 23:14Speaker 04

  And it's quite theatrical.

• 23:15Angela Hartnett?

  Yeah, exactly. And you know, he's a genius in his own way, Heston, in that sort of, you know, it's quite, there's no one who can repeat what he does.

• 23:22Nick Grimshaw?

  No.

• 23:22Speaker 04

  And he does a great mince pie as well.

• 23:24Nick Grimshaw?

  He does a great mince pie.

• 23:25Speaker 04

  He does a great mince pie.

• 23:26Nick Grimshaw?

  Does a great mince pie. It does, um, we went to a great place called, I don't know if it's Ossip or Osip, I think it's Ossip. And I called it Ossip forever. And that was an amazing tasting, like, you know, tasting menu where you sort of just turn up and you, there's a menu, but you can't pick, they just give you, and that was incredible.

• 23:45Speaker 04

  I love that, so what kind of stuff?

• 23:46Nick Grimshaw?

  It's in Somerset and it's very seasonal, um, so it changes all the time. And we went in winter, someone said, go in winter because you get all this like great sort of like English countryside food. And they made this amazing, it was like a broth and it was like, I don't want to do it a disservice in saying Bovril, but it was on the Bovril road, like an umami sort of-

• 24:09Speaker 04

  I think let's go with Bovril.

• 24:11Nick Grimshaw?

  It was Bovrily, but it was so delicious and me and me still-

• 24:14Speaker 04

  Wow, thank you.

• 24:15Nick Grimshaw?

  Still think about it, so yeah, if you-

• 24:17Speaker 04

  That's an amazing thing when you're like, oh, I'm, I'm still dreaming about this.

• 24:21Nick Grimshaw?

  It was really good. It was a good spot, yeah, you should try it.

• 24:23Speaker 04

  What's your death row?

• 24:24Nick Grimshaw?

  Death row meal?

• 24:25Speaker 04

  Mmm.

• 24:26Nick Grimshaw?

  Ange made on the podcast a-

• 24:28Angela Hartnett?

  Pasta asassina.

• 24:30Nick Grimshaw?

  Asassina, and it was fried spaghetti, it's like a Sicilian dish, so it was like spaghetti that you cook in the pan and then you add the water to, so you get like these burnt bits, but then they're soft bits and it's really spicy, tomato sauce. I think I'd probably have that. What about you?

• 24:46Speaker 04

  I would have this, this would be this.

• 24:49Nick Grimshaw?

  This is the death row meal?

• 24:50Speaker 04

  Honestly, maybe this.

• 24:51Nick Grimshaw?

  Yeah, what have we got here, Ange?

• 24:53Angela Hartnett?

  So, we have a miso lime and herb butter roasted spatchcock chicken.

• 24:57Nick Grimshaw?

  Oh, yes.

• 24:58Angela Hartnett?

  By Paul Gamble. Um, and then we've got a lovely salad there, sort of radish, mojo, sesame seeds, lettuce and spring onions. And then we've got fries.

• 25:08Nick Grimshaw?

  Oh, yes.

• 25:10Speaker 04

  Brilliant.

• 25:10Nick Grimshaw?

  The chicken looks so good. When I saw it in the dish before, I took several photos.

• 25:16Angela Hartnett?

  Several photos.

• 25:17Nick Grimshaw?

  Don't know, don't know why now be looking at those.

• 25:19Angela Hartnett?

  That's what you do.

• 25:19Nick Grimshaw?

  Tell us about the benefit of spatchcocking a chicken, Ange.

• 25:23Angela Hartnett?

  Yeah, so we basically make a marinade first, we've got lime zest and juice, miso, chili flakes, garlic, and we mix that really well with some butter. And then we add some finely chopped coriander and parsley. And then what we've done is gone down the back of the chicken and taken down the backbone. And then you flip the chicken back on to, so the breasts are up, and then you squash it down. And then literally lightly lift the skin off the back of the chicken and then put all of your marinade underneath the skin of the chicken, so underneath the legs, underneath the breasts, all that butter, that miso. And what it does, it sort of keeps it, one, it helps with the cooking, so it keeps it really nice and moist.

• 25:59Nick Grimshaw?

  Wow, it's moist.

• 26:00Angela Hartnett?

  Because it's spatchcocked and flat, it cooks a bit more evenly and then you get this lovely roasted skin and it also cooks quicker. We marinate for about two hours, then it cooks in the oven for about an hour and a half. And then we finished it with this crumb of chopped parsley, chopped fine chili and some fried onions that you can buy at Waitrose, so it's really lovely little fried onions.

• 26:19Speaker 04

  This is so tasty.

• 26:20Nick Grimshaw?

  This is really good, Ange.

• 26:22Angela Hartnett?

  Thank you very much.

• 26:23Speaker 04

  It feels very like fresh and light.

• 26:25Angela Hartnett?

  That's it, that's what we want, you see?

• 26:27Speaker 04

  Mmm.

• 26:28Angela Hartnett?

  And then all the garlic, things like that, the garlic that you've cooked with it, always squeeze that on the top, so you don't waste any of that. And then there you go, chips and salad.

• 26:36Speaker 04

  Thank you.

• 26:37Angela Hartnett?

  Pleasure.

• 26:38Nick Grimshaw?

  Do you have any pro tips for, for doing this in an Angela Hartnett fashion?

• 26:43Angela Hartnett?

  When you put all the marinade underneath the skin, really go right into all the crevices and then marinade it long enough, you know, if you can do it overnight, that's even better. But the real tip is take it out about 30 minutes to an hour before you cook it. So the chicken or whatever meat comes up to room temperature. So that it's not going cold from, right from the fridge, straight into the oven.

• 27:01Nick Grimshaw?

  Right, right, right.

• 27:02Speaker 04

  When it's resting, what's happening?

• 27:04Angela Hartnett?

  But the meat's been stressed with the temperature and it's just allowing it to sort of calm in a way. And as a result, it should be tender, more tender.

• 27:10Nick Grimshaw?

  Mmm.

• 27:11Speaker 04

  Isn't it amazing how much a salad is elevated by a little sprinkle of a sesame seed or a little, suddenly you're like, this looks impressive.

• 27:17Nick Grimshaw?

  Yeah, oh, yeah.

• 27:18Speaker 04

  I do that sometimes with my eggs.

• 27:20Nick Grimshaw?

  Yes.

• 27:20Speaker 04

  I'll put a bit of the bagel seasoning.

• 27:23Nick Grimshaw?

  Yeah.

• 27:24Speaker 04

  All, everything bagel seasoning, suddenly, oh my gosh.

• 27:27Nick Grimshaw?

  You're like, she's a chef, ladies and gentlemen, she's a chef. It is that though, isn't it? I do that as well, people are like, what's on that?

• 27:34Speaker 04

  You're like-

• 27:34Nick Grimshaw?

  Seeds.

• 27:36Speaker 04

  Yeah.

• 27:36Nick Grimshaw?

  From a jar.

• 27:37Speaker 04

  Some seeds from a jar.

• 27:37Nick Grimshaw?

  Yeah, seeds from a jar. Seeds from a jar. But no, it's so good this, Angela, thank you so much.

• 27:41Speaker 04

  Thank you.

• 27:42Nick Grimshaw?

  And the wine we're having with it is the-

• 27:44Angela Hartnett?

  Masvin orange, vin orange, that's what it is, yeah.

• 27:47Speaker 04

  Also, to debunk the myth, it's not made of oranges.

• 27:50Angela Hartnett?

  No, it's not.

• 27:51Speaker 04

  Which for a long time I thought it was.

• 27:53Nick Grimshaw?

  No oranges.

• 27:54Speaker 04

  Do you know what, someone explained it to me that made it so clear.

• 27:57Nick Grimshaw?

  Mm.

• 27:57Speaker 04

  So if red wine is red grapes with the wine on, I'm sorry.

• 28:02Nick Grimshaw?

  Keep the wine on.

• 28:04Speaker 04

  If red wine is red grapes with the skin on and rosé is red grapes with the skin off, white wine is white grapes with the skin off and orange wine is white grapes with the skin on, so it's technically sort of the like red wine equivalent of white wine.

• 28:18Nick Grimshaw?

  Of a white wine.

• 28:19Speaker 04

  Did I simplify it?

• 28:20Nick Grimshaw?

  Yeah.

• 28:20Speaker 04

  Yeah.

• 28:23Nick Grimshaw?

  It's white wine, red wine.

• 28:24Angela Hartnett?

  Red wine, one.

• 28:26Speaker 04

  It's white, red wine.

• 28:27Nick Grimshaw?

  It is white wine, yeah, yeah, yeah. Like they're like, just say orange, follow orange. If you want to try this dish at home, all the ingredients are available, of course, in Waitrose, the recipe online as well, waitrose.com forward slash dish recipes.

• 28:41Angela Hartnett?

  Yeah.

• 28:42Nick Grimshaw?

  You can get the info on there.

• 28:46Nick Grimshaw?

  Hey, we need to talk about Sense and Sensibility, which is going to be in cinemas on the 25th of September. So you are taking on an iconic role, you're going to be playing Eleanor Dashwood. And this is obviously a new take on the Jane Austen classic. And talk to me about your relationship with this, was it something that you, you read at school, did you see the film in the 90s? How did you first come across it?

• 29:09Speaker 04

  Being British, obviously Jane Austen's so part of like fabric of your life. And my mum, my mum is a massive reader and she was like, these are necessary readings. And so from a young age, I kind of read them all. And then- I'd always loved like period films. I've always liked the original Sense, the angly one is one of my favourites of all time. Both Pride and Prejudice is, like, I can't get enough. You know, Emma, I just, I love them. So when I heard they were gonna tackle this film again, and it hasn't been a film, you know, made into a film for, gosh, well, since ninety five, so a long time. It felt really exciting to be like, oh, what is this sort of generation's version of Sense? So, yeah, but she's like Jane Austen, she's like a big part of my life, so it's amazing.

• 29:54Nick Grimshaw?

  Did you read them when you were younger? They always remind me of my sister. Cause my sister always read them and loved Jane Austen. It always reminds, and she's called Jane, my sister.

• 30:02Speaker 04

  I know.

• 30:03Nick Grimshaw?

  Did you read, did you have memories of reading when you were younger?

• 30:05Angela Hartnett?

  Pride and Prejudice is probably one of my favourite books.

• 30:08Speaker 04

  Yeah.

• 30:08Angela Hartnett?

  And I think the best line in Pride and Prejudice is when Elizabeth says, you know, she's going to, she may marry the vicar. And her mother won't speak to her, and her father says, well, your mother, you may never speak to your mother again, but if you do marry him, you won't speak to your father again. You know, it's all those great lines that, you know, I just think is brilliant. And I think it's so much part of, as you say, at school, you know, we all read them, we all had to. And I think it's brilliant they do in another version, because it would be for a new generation to see it, you know. So Hamlet feels the thing that most actors want to play, does it, playing an Austen character, does that feel like a thing that every-

• 30:43Speaker 04

  A rite of passage?

• 30:43Angela Hartnett?

  Yeah, rite of passage, that was the expression I was exactly looking for, rite of passage as an actor.

• 30:48Speaker 04

  I think so. I mean, she's sort of like, all her characters, especially her female characters are so, I mean, Elizabeth Bennet is one of the most incredible characters. Eleanor Dashwood, like, you know, I think it does really feel like a rite of passage, especially like, and it being a working title version of that too, like. I grew up watching every working title film that's ever been, and so, yeah, I think if you could have told little me what would be your absolute dream job, it would be an Austen, by a great filmmaker, with working title like that, we need, it's kind of the dream, yeah.

• 31:20Nick Grimshaw?

  Well, massive congratulations. It's so fab that that was like a dream you've done. How is it then like to take on that role and such a well-known character and such a loved book, obviously, that's been adapted before? Is there like a fear, or is it a nice fear or pressure? Like, what's the feeling?

• 31:37Speaker 04

  It's definitely like, cause also those performances are so a part of my upbringing, and I, and they are so genius. And so I think it's sort of, you feel the pressure, cause you know there's people have a sort of love of and a kind of relationship already with the character. But then at the same time, I'm always most inspired by other performances, and so it's really fun. Like, I was thinking about how like Jeff Buckley's version of Hallelujah is just as beautiful and credible as, as, you know, Leonard Cohen's. And I love that like with great work, you can find, you can breathe new life into it and find new things, but both can exist together. And so I was kind of just excited to see what came to me, and obviously our screenplay was so beautiful.

• 32:17Speaker 04

  Diana, our screenwriter, did such an amazing job, and so I kind of felt really clear about what I wanted to do with it. But I watched every version of Sense, and I kind of absorbed it all, and then kind of sort of let it bake in me and see what, see what came from it. But, but yeah, yeah, it is definitely always a bit of pressure where you're like, I hope they like it.

• 32:37Nick Grimshaw?

  I hope they like it, I hope they like it. And then I wanted to ask as well about getting into a period drama, because I always think that they're so, as a viewer, you know, they're totally transportive and then take you away. As an actor, how is it being in those spaces and in the costume? Does it, does it help? Is it hard to go home and like, you know, live in twenty twenty six after you've started?

• 33:01Speaker 04

  I mean, nothing gives me more of a kick than seeing like actors in full period wear, just scrolling on Instagram. I find like seeing that is so much fun. Like, you know, having a coffee with their Uggs, but also in a bonnet, you're like, this is incredible. So I, I just had such a like giggle, like even, also it's sort of, you know, when you're doing contemporary stuff, it can feel less like a sense of like, I'm stepping into a character. I'm doing a, I'm doing a bit of acting here. So something about, cause we had to be dressed as well, cause it's, you know, you have the petticoats and you've got the corsets done up. And then I had to be sewn into my dress, and our costumes were beautiful, yeah.

• 33:39Nick Grimshaw?

  So you're like they would have been maybe, like, so you're really getting into the role.

• 33:42Speaker 04

  And it would take like twenty to thirty minutes, and so, you know, even that feeling of restriction, like, I found it funny, because whenever I was wearing my corset, I'd eat lunch, and then I sort of feel that my food is sort of sat there, and then at the end of the day, I'd take my corset off and it would fall, like, I would feel it, like, I suddenly start digesting it. So you can feel why like a character like Eleanor is somebody who holds everything in, and then sort of the fact that you're like corseted up and uncomfortable a little bit. It does, it does really help, you know?

• 34:11Angela Hartnett?

  Yeah.

• 34:11Speaker 04

  But yeah, I just, I had got such a kick of seeing everybody in their costumes.

• 34:14Angela Hartnett?

  Everyone in their bonnets, they're all bonnets, didn't they, in the bows?

• 34:17Speaker 04

  So amazing. Great for this weather.

• 34:20Angela Hartnett?

  Yeah. They're very good for this weather.

• 34:22Speaker 04

  Perfect, yeah.

• 34:23Nick Grimshaw?

  Cause your romantic interest is played by George Mackay, and I heard that you guys would write each other letters in, in character.

• 34:31Speaker 04

  Yeah, we spent a lot of the time in the film apart, like Eleanor and Edward sort of like they meet, and then they have loads of time apart. So George, he'd write little like, really sweet little sort of like, how's, how's Dartmoor, Eleanor, you know, things like that, that I would like sort of put in my script throughout the scenes that we weren't in, which was like a fun, it's like a part of his process, and he'd do it a lot with, with jobs. And so I found it so sort of helpful to be able to like, yeah, have this sense of what their, what their kind of relationship was. Cause I mean, I suppose they didn't have like texts or whatever, you know, they didn't have DMs to slide into. It would be a lot of like waiting for a letter to come, so, yeah, it was really, it was fun.

• 35:09Nick Grimshaw?

  It's probably a great tool, isn't it, to like be, have the outfit on, opening your letter from George Mackay?

• 35:17Nick Grimshaw?

  Love that, love that. And I wanted to talk to you about adaptations, because you did, well, you did Normal People, the adaptation, Sally Rooney's Normal People, where the Crawdads sing, which is a New York Times bestseller, which is a New York Times bestseller. Or Ben Stiller, which is a New York Times Ben Stiller. Is there like a pressure with an adaptation? Is there a, and I don't know, a joy to it? Because you can really immerse yourself in your book and other issues, like, I like that you're doing these, these adaptations.

• 35:46Speaker 04

  No, it's so funny that that's happened. It wasn't necessarily intentional, but I, I think, to be honest, like, having your character's entire brain on a little like book that you can refer to is extremely useful, and it is, there's pressure, because obviously people have a relationship with that character. So when you're doing an original role, even if you've like not nailed what's on the page, no one will know, cause you're like, they wouldn't have known what was there, yeah. And also for me, I've realised from doing it that so much of it is about really marrying a filmmaker who has the same sort of sensibility. Pardon the pal, I can't stop saying that now, but sensibility as the author and whether they kind of sing together, so, yeah.

• 36:24Nick Grimshaw?

  Hey, we, we mentioned Normal People, we should talk about Normal People, because it's been streamed over sixty two million times on the BBC.

• 36:32Speaker 04

  I didn't know, that's mad, whoa.

• 36:34Nick Grimshaw?

  Sixty two million times.

• 36:36Speaker 04

  Wow.

• 36:37Nick Grimshaw?

  Wow.

• 36:37Speaker 04

  During Covid or just over time?

• 36:40Nick Grimshaw?

  That was not that year.

• 36:42Speaker 04

  Wow.

• 36:42Nick Grimshaw?

  Wow.

• 36:43Speaker 04

  We were very horny in lockdown.

• 36:48Nick Grimshaw?

  It was watched by everyone, and I love those televisual moments where it becomes, you know, more than, yeah, TV, and everyone's talking about it. And we had all those like ridiculous things, that necklace, about the chain, polo chain and stuff. And but that was, that was your first lead role?

• 37:07Speaker 04

  Yeah, it was, yeah.

• 37:08Nick Grimshaw?

  And did you have any idea when you were shooting it of the levels it would go to? Did you know it was gonna be really good? Like, how was it when you were there and how was the reaction afterwards?

• 37:17Speaker 04

  It felt very special making it, just because I think it, it's such an amazing book. And then Lenny, our director, Lenny Abrahamson, is like a very, very special human being, who was so perfect for Sally's world. And he, he created an energy on set that was so joyful, cause everyone, like, it was a real cast of brilliant young actors, every, you know, in every role. And so he made it feel really like a company, and for me, like, it's such a gift of a role for, for, you know, for, I was twenty, just turned twenty one. And, you know, often like playing roles that young, you don't necessarily get to play the gravity of what it is to fall in love and fall out of love and whatever.

• 37:54Speaker 04

  And so they were, we were such a gift of a part, really, so I think I, I felt like it was special, but I didn't really know, I didn't really think about, yeah, whether it would be a life-changing thing or anything, so it was a strange old experience, it coming out during Covid.

• 38:10Angela Hartnett?

  Yeah, I bet.

• 38:11Nick Grimshaw?

  I mean, it was fantastic television, it really was, it really was. And then you, you said this before, and I presume this is a joke, but you said you, you got it because of your fringe.

• 38:22Speaker 04

  I'm not, I'm not even joking, I really think I did. That's why I can't let go of this thing.

• 38:27Angela Hartnett?

  I'm like, come on, let me.

• 38:29Speaker 04

  Yeah.

• 38:30Nick Grimshaw?

  So what happened, you like, could it before the auditions?

• 38:32Speaker 04

  Well, no, so I, I, cause I've been, I've been acting now since I was seventeen, so like, but I would, you know, I was in a show called Cold Feet for years. And I, I did like work, but I, I'd had a period of real quiet, like, getting loads of rejection, and I was just like, you know, I'm done with this. At the right age of twenty, I was like, it's not gonna happen. I'm done, I can't take the rejection. And so I, I basically sort of did a, I lost out on a part that I really thought I was gonna get, and so I did a sort of like breakup haircut type thing, where I was like, I need to change everything. And chopped all my hair out, off, well, on, in the front bits of my hair. And then I, I got an audition for Normal People, and Sally Rooney has a very similar fringe, and I'm convinced Sally, well, like,

• 39:15Speaker 04

  maybe she just looks enough like Sally Rooney that she's, you know, she's a Marianne. But yeah, I, I don't know, but I do think maybe it just sort of like, I don't know, it changed, it gave that kind of slightly quirky difference that, before I had quite like long, blonde, straight hairs that I dyed blonde, so yeah, I don't know, but anyway, it's my lucky charm now.

• 39:35Angela Hartnett?

  It's never going, every role, that's it.

• 39:37Nick Grimshaw?

  Fringe is in there, fringe is in there. We also noticed as well, something that I'd love to talk about, is you kind of starred alongside like The Internet's Boyfriends. You know, like Paul Meskell in that, Harris Dickinson in When the Crawdads Sing, Glenn Powell in Twisters. We're about to see you in Here Comes the Flood with, with Rob Pattinson. They kind of are like the, the, the gentleman that the internet gets obsessed with. Who was the person that when you were younger, cause we've spoke about this previously, our crushes. Who were the people that like drove you crazy when you were a teenager?

• 40:09Speaker 04

  Wasn't that feeling so fun, when you were just like?

• 40:11Nick Grimshaw?

  So fun, and you were, like, it was like a bit sick feeling.

• 40:14Speaker 04

  Yeah, you were like, I don't know what it is, I was obsessed with, okay, two people.

• 40:19Speaker 04

  Logan Lerman, do you know him, in Percy Jackson and the Lightning Thief?

• 40:22Angela Hartnett?

  No.

• 40:23Speaker 04

  He had like a Justin Bieber.

• 40:25Angela Hartnett?

  Feel I want to now, though, yeah, definitely.

• 40:27Speaker 04

  I mean, I think he was probably like fifteen in the thing. Oh, actually, what, three people?

• 40:31Nick Grimshaw?

  Yeah, okay, three people, three crushes, okay.

• 40:35Angela Hartnett?

  So Logan Lerman.

• 40:36Speaker 04

  Logan Lerman in Percy Jackson and the Lightning Thief.

• 40:38Nick Grimshaw?

  So you Google Logan Lerman, Percy Jackson and the Lightning Thief, no? What was it?

• 40:44Angela Hartnett?

  Okay.

• 40:45Speaker 04

  What are the lightning sins?

• 40:46Angela Hartnett?

  Yes, I can see that.

• 40:48Speaker 04

  Okay, look at him in portrait, he's the next one.

• 40:51Nick Grimshaw?

  Next picture.

• 40:52Angela Hartnett?

  Okay, yes.

• 40:53Speaker 04

  He had just had a haircut at the time.

• 40:55Nick Grimshaw?

  Yeah, I remember him, yeah.

• 40:56Angela Hartnett?

  We see that, yeah.

• 40:57Speaker 04

  Oh my god, I think he also liked, I loved Greek mythology and he sort of represents a bit of that.

• 41:01Nick Grimshaw?

  Right, yeah, Greek statues, hair.

• 41:04Angela Hartnett?

  And he's aged well, I'll say, yeah, he's looking good. Logan's doing all right.

• 41:09Nick Grimshaw?

  Logan's doing all right. So Logan Lerman.

• 41:14Speaker 04

  Then it was Leo DiCaprio in Romeo and Juliet.

• 41:16Angela Hartnett?

  I know Leo.

• 41:17Speaker 04

  But he was my phone background for a while. And then randomly, this Tumblr model called Ash Stimest, he just smoked cigarettes and had fun hair, so.

• 41:28Nick Grimshaw?

  And have you ever met any of them? Have you ever crossed paths?

• 41:30Speaker 04

  I have met Leo DiCaprio, actually.

• 41:31Nick Grimshaw?

  Yeah, Leo.

• 41:32Speaker 04

  Yeah, I met him at a club randomly, an after-party or something, very briefly, passed each other and I met him and that was cool.

• 41:38Nick Grimshaw?

  Yeah, and did you play cool? You didn't tell him?

• 41:40Speaker 04

  So cool, I wasn't like.

• 41:41Nick Grimshaw?

  You weren't like, oh my god, loved you in Romeo and Juliet.

• 41:43Speaker 04

  Come on, just steal my phone background.

• 41:44Nick Grimshaw?

  Oh my god.

• 41:45Angela Hartnett?

  Who was yours again, Ange? You've told me this a million times. I had Martin Kemp.

• 41:48Nick Grimshaw?

  Martin Kemp.

• 41:50Angela Hartnett?

  And John Taylor and Duran Duran.

• 41:52Nick Grimshaw?

  Oh, yes.

• 41:53Angela Hartnett?

  Yeah, like both of those. Then later in life, Idris Elba, probably still Idris, to be fair, yeah.

• 41:59Nick Grimshaw?

  And you've met all of them? You've met Idris, you've met Martin?

• 42:01Angela Hartnett?

  I've met Idris, met Martin, not John Taylor, I need to get John on the podcast.

• 42:05Nick Grimshaw?

  Get John on Dish.

• 42:06Angela Hartnett?

  John, to me.

• 42:06Nick Grimshaw?

  On next week. Mine was David Beckham, to like a sort of religious level.

• 42:12Angela Hartnett?

  Yeah.

• 42:12Nick Grimshaw?

  Of devotion.

• 42:13Speaker 04

  Did you dye your hair like him?

• 42:14Nick Grimshaw?

  I had haircuts like him, I had every haircut like him, which, yeah.

• 42:18Angela Hartnett?

  I'd like to see those photos.

• 42:20Nick Grimshaw?

  Oh, I've got them, they're so bad, because obviously they kind of look bad on him.

• 42:24Angela Hartnett?

  Yeah, they do.

• 42:25Nick Grimshaw?

  Do you know what I mean? Like, let alone on me at 14, like. Shed my eyebrows, give me a mohawk and a hairdresser in Oldham, like, are you sure? Yeah, it's a funny one, because, because I was like, still gay, but a gay teenager, you're sort of figuring out yourself, like, who do I want to be? So you sort of fancy him but also want to be him. Weird, maybe, the first time I've realised that, but yeah, he was my one that I was very obsessed with. And I remember I used to have a crucifix and then below it I had a black and white, topless picture of David Beckham.

• 42:58Angela Hartnett?

  Incredible.

• 42:58Nick Grimshaw?

  And now I think that's quite fab, like those two together.

• 43:02Angela Hartnett?

  It feels very Madonna-esque.

• 43:03Nick Grimshaw?

  Yeah, very, yeah.

• 43:04Speaker 04

  Did you do the gem earring?

• 43:06Nick Grimshaw?

  No, I was desperate for earrings, not allowed.

• 43:09Angela Hartnett?

  Not allowed.

• 43:09Nick Grimshaw?

  Not allowed.

• 43:11Speaker 04

  No, you could put the gems in gem.

• 43:12Nick Grimshaw?

  Now I'm 42.

• 43:19Nick Grimshaw?

  Daisy Edgar Jones, are you ready for your fast food quiz?

• 43:23Speaker 04

  Yes.

• 43:23Nick Grimshaw?

  Yes, quick fire answers, what's your favourite way to eat eggs?

• 43:27Angela Hartnett?

  Scrambled. Favorite sandwich filling?

• 43:29Speaker 04

  Oh, oh, okay, now, somebody else told me this answer and I think it's perfect, a Boxing Day sandwich.

• 43:35Angela Hartnett?

  Love that one.

• 43:36Speaker 04

  Everything you ever eat, leftovers all in one.

• 43:38Angela Hartnett?

  Brilliant, we haven't had that one before, that's great.

• 43:40Nick Grimshaw?

  What's your favourite form of potato?

• 43:42Speaker 04

  Crisp.

• 43:43Angela Hartnett?

  What's your favourite herb?

• 43:46Speaker 04

  Oh my goodness, sorry, mint.

• 43:48Angela Hartnett?

  Mint, oh, nice.

• 43:49Speaker 04

  Is that an answer?

• 43:49Angela Hartnett?

  Yeah, that's an answer, yeah.

• 43:52Nick Grimshaw?

  And what do you think is the best crisp?

• 43:55Speaker 04

  Salt and vinegar.

• 43:56Angela Hartnett?

  Okay, what's your favourite item on a barbecue?

• 44:00Speaker 04

  Oh my god, sorry, you're saying fast and my brain is just going, I kind of, I don't even know what a barbecue is.

• 44:07Speaker 04

  Do you know what? I bought samic portobello mushroom.

• 44:10Angela Hartnett?

  Nice, that sounds, yeah, good, like that, yeah. That'd be good, yeah.

• 44:15Nick Grimshaw?

  What's your favourite chocolate bar? Win a corner shop, what you're having?

• 44:19Speaker 04

  Crunchy.

• 44:20Angela Hartnett?

  Oh, I love a crunchy. Good one, good one. What's your favourite pasta dish?

• 44:25Speaker 04

  Dish pasta dish?

• 44:26Angela Hartnett?

  Yeah.

• 44:26Speaker 04

  Ooh.

• 44:27Angela Hartnett?

  Or pasta, whatever.

• 44:28Speaker 04

  I love penne.

• 44:29Angela Hartnett?

  Okay.

• 44:30Speaker 04

  Simple, easy. I love a spag bomb.

• 44:32Angela Hartnett?

  Yeah.

• 44:33Speaker 04

  But maybe with penne.

• 44:34Angela Hartnett?

  Yeah, nice.

• 44:35Nick Grimshaw?

  What's your favourite cold beverage?

• 44:38Speaker 04

  Um, kombucha.

• 44:41Angela Hartnett?

  Nice, what's your favourite?

• 44:43Speaker 04

  You really both hate kombucha.

• 44:45Angela Hartnett?

  No, I love kombucha. Yeah, I really do, actually.

• 44:47Speaker 04

  Frosty kombucha.

• 44:49Angela Hartnett?

  Um, what has this bonded us? What's your favourite item on toast?

• 44:53Speaker 04

  Oh, sorry.

• 44:56Angela Hartnett?

  I feel terrible now, I feel we're putting under so much pressure.

• 44:58Nick Grimshaw?

  I love quick fire, this is good.

• 45:00Speaker 04

  This is good because it's like, really, it's your honest answer, isn't it? Marmite.

• 45:05Angela Hartnett?

  Marmite, nice one.

• 45:06Speaker 04

  What's yours?

• 45:07Angela Hartnett?

  Perfect. My favourite thing on toast, well, actually, my answer team, when he asked me, I said, anything, it's toast.

• 45:14Speaker 04

  Great answer.

• 45:15Nick Grimshaw?

  Nothing bad on toast?

• 45:16Angela Hartnett?

  Nothing bad.

• 45:17Nick Grimshaw?

  Mine's a plus and salt.

• 45:19Angela Hartnett?

  Yeah.

• 45:19Speaker 04

  Butter and salt. You know, I did think olive oil and salt would. Also really good.

• 45:23Nick Grimshaw?

  There's no wrong answer.

• 45:25Angela Hartnett?

  There's no wrong answer. We love toast.

• 45:30Nick Grimshaw?

  We come to the end of the show question for your chance to take home this Waitrose goodie bag.

• 45:34Speaker 04

  Saucy.

• 45:34Nick Grimshaw?

  Angela, saucy. Angela's done the big shop for you.

• 45:37Speaker 04

  There we go.

• 45:38Nick Grimshaw?

  And all you've got to do is answer this question, Daisy.

• 45:42Speaker 04

  Thank you for coming on to Dish, it's been a total treat. For your chance to win the Waitrose goodie bag, please answer one simple question. Which of your life achievements would you most like to relive? We've chosen three.

• 45:52Nick Grimshaw?

  Yeah, we've got three good ones.

• 45:54Speaker 04

  Oh my gosh, wow, you really, just to your own reason. Winning an ice dancing competition dressed as Macavity from Cats. Your sassy performance as Anne Boleyn in a class play, or winning a cheese grater for singing Fleetwood Mac at karaoke?

• 46:10Nick Grimshaw?

  Hmm, great achievement.

• 46:11Angela Hartnett?

  Yeah, very good.

• 46:13Speaker 04

  Honestly, my top three.

• 46:17Speaker 04

  I think, I think winning an ice dancing competition dressed as Macavity from Cats.

• 46:22Angela Hartnett?

  Yeah.

• 46:23Speaker 04

  I think that was, that was a real life highlight. I don't think it really has gotten, it was downhill.

• 46:30Nick Grimshaw?

  Well, thank you for agreeing to do that at the end of the show. We can't wait, we're so excited that you're going to be doing that.

• 46:40Nick Grimshaw?

  Daisy, the goodie bag is yours.

• 46:42Speaker 04

  Yeah.

• 46:43Nick Grimshaw?

  The good bag is yours.

• 46:44Speaker 04

  Thank you for having me.

• 46:45Nick Grimshaw?

  And Daisy, that was so fun.

• 46:48Speaker 04

  That was so much fun, thank you. Thanks for dealing with my brain, I like overheat and load.

• 46:54Nick Grimshaw?

  I loved that, that was so great. Massive congratulations on Sense and Sensibility.

• 46:58Speaker 04

  Thank you.

• 46:58Nick Grimshaw?

  You can see on the 25th of September. Daisy Edgar Jones, everybody.

• 47:04Angela Hartnett?

  This is Daisy.

• 47:05Speaker 04

  This is my dear.

• 47:11Nick Grimshaw?

  Well, she was great.

• 47:12Angela Hartnett?

  She was wonderful.

• 47:12Nick Grimshaw?

  I thought she was so great.

• 47:13Angela Hartnett?

  She was brilliant, brilliant. We'll have her on again.

• 47:16Nick Grimshaw?

  We'll have her on again. No Stu, no Stu for Daisy Edgar Jones.

• 47:20Angela Hartnett?

  I like that, she's very specific.

• 47:22Nick Grimshaw?

  Yeah, there was also another special guest in the room today, wasn't there?

• 47:25Angela Hartnett?

  Well, I had to bring her in because in case she sues me, basically, I had to bring Sis in.

• 47:30Nick Grimshaw?

  Sis.

• 47:31Angela Hartnett?

  Sis is in the audience. Fortunately, she was, because she answered quite a few of Daisy's questions, didn't she? She was, she was the shout out voice.

• 47:38Nick Grimshaw?

  Fill everyone in who doesn't know about Sis.

• 47:40Angela Hartnett?

  So Sis is one of my oldest friends from, I think about 10, from when we both grew up in Upminster. Then there's Emma, there's Lorraine, and there's Laura. And then Laura, who went to university, has joined our little forum, if you like. So we're always, you know, we're always out together, you know, every few months we always have a nice little dinner and stuff.

• 47:58Nick Grimshaw?

  And Sis is who you went travelling with?

• 47:59Angela Hartnett?

  Sis is who I went interailing with, who I said, eat my food, wouldn't order a starter, I told her to close the door behind her and be the other side. She's the one where I got my head cut in a tube like that and I went, and she laughed and helped me, and then threatened to sue me in a letter.

• 48:15Nick Grimshaw?

  Yeah, and then Sis told us that you, when you went interailing, you said you were homesick on the, on the train there, on the way there. From Victoria.

• 48:26Angela Hartnett?

  Victoria to Dover.

• 48:27Nick Grimshaw?

  Oh no.

• 48:28Angela Hartnett?

  But to be fair, that's where Sis was a good friend, because she said, listen, if you really want to go home, if you're really homesick, we can. But it's cost us a lot of money.

• 48:39Nick Grimshaw?

  So let's just do it.

• 48:40Angela Hartnett?

  So let's just do it. And to be fair, we really did interrel, I think we had one night in a hospital.

• 48:44Nick Grimshaw?

  Hospital?

• 48:46Angela Hartnett?

  One night in a hostel, rest of the time we stayed with my family, mates, nice, you know, her friends, it was brilliant.

• 48:54Nick Grimshaw?

  Trains.

• 48:54Angela Hartnett?

  Yeah, trains, trains, it was good.

• 48:57Nick Grimshaw?

  Well, shout out to Sis.

• 48:59Angela Hartnett?

  Shout out to Sis.

• 48:59Nick Grimshaw?

  Shout out to Daisy Edgar Jones as well. We have an email from Fiona, who says, hi Nick and Ange, my partner Ollie and I are huge fans of the podcast. We never miss an episode. After moving in together, it became our little wee tradition on a Wednesday night to sit down and watch Dish, no matter where we are. Do you know what? A few people have said to me recently that they watch it at a specific time. I met someone in a coffee shop the other day and they said, I watch on a Saturday morning. Me and my husband watch on a Saturday morning, so they have like a ritual to it. Fiona says, this week for my 27th birthday, Ollie set up another of his birthday themed surprises and this one was our own Dish podcast.

• 49:40Nick Grimshaw?

  I got welcomed into our kitchen and introduced onto the podcast like one of your celebs and presented with my own set of interview questions and played voice notes from some of the listeners, AKA my friends. I was also given a fast food quiz. I love this. His dedication in preparation to the surprise was very impressive, even more so, he had just come straight off a night shift, he's a firefighter. And I'm a really lucky girl, please find attached pictures of the setup and the menu, and he did scrambled eggs on toast, I'm obsessed with this.

• 50:16Angela Hartnett?

  So there you go, there's the setup.

• 50:19Nick Grimshaw?

  I love that, that is a nice boyfriend doing that.

• 50:22Angela Hartnett?

  Good man, good man.

• 50:23Nick Grimshaw?

  Well, happy birthday Fiona, you had a great time and Ollie, that is good.

• 50:27Angela Hartnett?

  That is good, well, you got a lot of brownie points there, Ollie.

• 50:30Nick Grimshaw?

  What would Neil have to recreate in your home to surprise you on your birthday?

• 50:36Angela Hartnett?

  Oh, I think surprise, Neil.

• 50:38Nick Grimshaw?

  Surprise Arsenal game in the kitchen.

• 50:39Angela Hartnett?

  Yeah, that I'd love. For me, the Arsenal team.

• 50:42Nick Grimshaw?

  Oh, me.

• 50:42Angela Hartnett?

  That would be great, that would be really good.

• 50:45Nick Grimshaw?

  Who's your favourite player out of interest that's playing there?

• 50:46Angela Hartnett?

  Oh, Saka.

• 50:47Nick Grimshaw?

  Saka.

• 50:48Angela Hartnett?

  Well, Saka and Rice. If Rice came on the podcast, I would be, I wouldn't be able to speak.

• 50:53Nick Grimshaw?

  Have you got an email? Is there one that you've got as well?

• 50:55Angela Hartnett?

  There is, okay, and here's one from Kim.

• 50:57Nick Grimshaw?

  Okay, hi Kim.

• 50:58Angela Hartnett?

  And Kim says, hi Grimnet. See what she's done there? Grimnet, very nice, do you like that?

• 51:03Nick Grimshaw?

  That could be our restaurant, that could be our bar.

• 51:05Angela Hartnett?

  So, I had the most amazing dinner experience recently at Cafe Mirano in Marylebone. I had a side salad, a very simple rocket leaf salad, but it blew my mind. I was raving about it to our waiter and he was so lovely. Giving some info but not too much because the secret was an orange dressing. I've always used lemon for my salad dressings, but this is a game changer. Can you share more? What else could I add? Oh, thanks Beau for making my Wednesdays more than just any other day. Love and appreciation, Kim.

• 51:36Nick Grimshaw?

  So what is it, orange?

• 51:37Angela Hartnett?

  This recipe is, I got from Neil and it's a dressing he uses. And we have orange juice in it, orange rind, we have fresh garlic ground, Dijon mustard, that's the key. And then really good olive oil and really good vinegar. Not too much vinegar because you've obviously got the acidity from the orange, but it's the orange with the Dijon that I think is what makes it delicious.

• 51:59Nick Grimshaw?

  If you do ever want to get in touch with us, you can email us [email protected] and we would love to hear from you. So we will see you next week. Thank you for listening, thank you for watching, we'll see you later.

• 52:10Angela Hartnett?

  Bye.

• 52:11Nick Grimshaw?

  Bye.

• 52:12Angela Hartnett?

  Bye.

• 52:15Nick Grimshaw?

  If that episode has left you wanting more, find us on Instagram, TikTok and YouTube, just search Dish.

• 52:22Angela Hartnett?

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.

• 52:31Nick Grimshaw?

  Email your questions, thoughts and suggestions to [email protected].

• 52:38Angela Hartnett?

  Dish from Waitrose is a Cold Glass Production.

• 52:41Speaker 06

  Waitrose, the home of food lovers.