Andrew Garfield swoons over our smash cheeseburger with burger sauce

A man who likes to leave it all on the field. Our smash burger is no exception. Award-winning English and American actor Andrew Garfield joins us ahead of the release of his new film, The Uprising. Set against the Peasants’ Revolt of 1381, the film explores a moment of huge social change and its relevance today, as Andrew shares the joy of finally working with director Paul Greengrass and what made the production such a spirited one. As every good dinner party should, it begins with crisps and dips, served on a Lazy Susan and assembled by Nick, much to Andrew’s amusement. But it’s not long before Andrew is left speechless with Angela’s recreation of Owain Hill’s smash cheeseburger with burger sauce recipe. It’s served with chips and plenty of Andrew’s favourite condiment, American mustard, alongside glasses of Warsteiner Beer and a bottle of Finca Lalande Organic Malbec, selected by the Waitrose wine experts. For dessert, Andrew joins Angela at the counter to make his favourite cookies. Time spent with Andrew Garfield is certainly time well spent, as we get to know the man behind a huge variety of roles. While nine hours on stage might be nothing for Andrew, the thought of primary school dinners still has the power to haunt him. We hear about his childhood pesto-pasta epiphany, what makes the perfect ‘fat sandwich’, and after such a glowing review of the smash burger, whether we might be looking at the beginnings of a new restaurant venture with Angela and Nick. 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 smash cheeseburger with burger sauce was created for Waitrose by Owain Hill at Hills Brecon 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… 00:53 - Welcome & a date to Elton John! 03:03 - Today’s guest 04:32 - Let’s talk pickles! 06:48 - Andrew Garfield is here with gifts! 08:49 - How’s life? 10:40 - Crisps & dips courtesy of Nick! 11:44 - A quick lesson in truffles 14:20 - Food dislikes and primary school trauma! 15:53 - Andrew’s food likes 16:06 - A pesto pasta epiphany 18:04 - Nothing beats spag bol! 19:08 - Parmesan on bacon?! 19:38 - Andrew’s big fat sandwich 20:50 - From hosting to unforgettable triple cooked chips 21:53 - Smash burgers are served! 25:47 - A new beefy venture? 26:46 - Angela’s first Glasto 28:18 - Drinks pairings 28:46 - The Uprising 33:51 - A spirited cast & working with Paul Greengrass 35:45 - Would Nick survive 1381? 36:39 - Being immersed in roles 39:40 - An eternal love for theatre 46:00 - Fast food quiz 48:42 - Baking cookies with Andrew! 51:53 - Cookies are served! 52:24 - 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.

• 0:08Nick Grimshaw?

  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.

• 0:36Angela Hartnett?

  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.

• 0:46Angela Hartnett?

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

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Angela Hartnett?

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

• 1:01Nick Grimshaw?

  Coming up this week on Dish with Andrew Garfield. It's quite rare that we get to talk about the 1381 peasants revolt on Dish.

• 1:09Speaker 03

  Yeah.

• 1:11Nick Grimshaw?

  Not that much.

• 1:12Speaker 03

  They had a hard time back then.

• 1:13Nick Grimshaw?

  Yeah.

• 1:14Speaker 03

  And it made me come out of bed.

• 1:15Angela Hartnett?

  Yeah, don't moan about your time.

• 1:17Nick Grimshaw?

  Yeah, no, like I like moan about the worst thing.

• 1:21Nick Grimshaw?

  So bad.

• 1:21Angela Hartnett?

  Blew through my hair. Yeah, it's all mixed up. Can you imagine you having your hair in that period?

• 1:29Speaker 03

  Look at that, just dripping. I didn't think this was gonna be an erotic episode.

• 1:34Nick Grimshaw?

  What's your favourite fruit?

• 1:36Speaker 03

  That is none of your business.

• 1:39Nick Grimshaw?

  Very rude.

• 1:42Nick Grimshaw?

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

• 1:55Nick Grimshaw?

  Hello, welcome to Dish from Waitrose. I am Nick Grimshaw, hello.

• 2:00Angela Hartnett?

  My name's Angela Hartnett.

• 2:01Nick Grimshaw?

  Oh, is it?

• 2:02Angela Hartnett?

  Is it? All right, don't go sarcastic, don't touch me.

• 2:05Nick Grimshaw?

  How are you?

• 2:06Angela Hartnett?

  I'm very well, thanks, how are you?

• 2:07Nick Grimshaw?

  I'm all right, did you miss me? It's been two days.

• 2:09Angela Hartnett?

  It's been two days, I know. I feel like, well, lives are intertwined.

• 2:13Nick Grimshaw?

  They are, unfortunately for you.

• 2:16Angela Hartnett?

  No, we had a very good night, I really enjoyed myself.

• 2:19Nick Grimshaw?

  We had a really nice night together on Monday night. We went to go and see Elton John play.

• 2:23Angela Hartnett?

  Oh, I know.

• 2:24Nick Grimshaw?

  Who was doing this gig in London in this new venue, like this new venue that Apple Music have got.

• 2:31Angela Hartnett?

  Battersea Power Station.

• 2:31Nick Grimshaw?

  Battersea Power Station, it was very last minute.

• 2:34Angela Hartnett?

  Very.

• 2:35Nick Grimshaw?

  You ditched someone.

• 2:36Angela Hartnett?

  I ditched my friend Jack.

• 2:38Nick Grimshaw?

  Yeah, Jack.

• 2:38Angela Hartnett?

  She was absolutely understanding, so big shout out to Jack.

• 2:41Nick Grimshaw?

  Yeah, shout out to Jack.

• 2:42Angela Hartnett?

  I said, do you mind, I asked the question, can I ditch you tonight? Because I've been offered Elton John by Nick at the New Apple.

• 2:50Nick Grimshaw?

  Yeah.

• 2:51Angela Hartnett?

  And she goes, totally understand. And then she asked me a big favour, she goes, now I've got your Catholic guilt.

• 2:55Nick Grimshaw?

  Oh, go on, oh, why did she get out of it?

• 2:57Angela Hartnett?

  So I'm gonna do.

• 2:58Nick Grimshaw?

  So you got Elton John, she got?

• 3:00Angela Hartnett?

  I'm gonna go and help cook Jack when she does one of her weekend retreats, because she does writers' retreats.

• 3:05Nick Grimshaw?

  Right, right, right, yes.

• 3:06Angela Hartnett?

  So she's brilliant, anyway, I'm gonna do it anyway.

• 3:08Nick Grimshaw?

  That's a good deal.

• 3:09Angela Hartnett?

  That's a good deal, I get a week away, nice sunny place, yeah.

• 3:12Nick Grimshaw?

  You will be working nine to five each day.

• 3:15Angela Hartnett?

  Like little lunch sandwich.

• 3:17Nick Grimshaw?

  But I thought he was breaking news, Elton John was really good. He sounded amazing, I thought, he sounded incredible.

• 3:25Angela Hartnett?

  The sound was incredible, I did say to you at one stage, I said, it may be me, Nick, because you're better at this than a professional, but I think it sounds great.

• 3:32Nick Grimshaw?

  It sounds, it sounds pretty good.

• 3:34Angela Hartnett?

  And you said, it is exceptional.

• 3:36Nick Grimshaw?

  Yeah, I thought it was, but you went to his last concert ever. Because remember he did Glastonbury?

• 3:43Angela Hartnett?

  Yeah.

• 3:43Nick Grimshaw?

  And then he sort of was like, this is it, this is, I'm not gonna play in the UK. And then he was like, well, I'll do a few in Europe.

• 3:50Angela Hartnett?

  Yeah.

• 3:50Nick Grimshaw?

  So then you went to his last one.

• 3:52Angela Hartnett?

  It was in Copenhagen, yeah.

• 3:53Nick Grimshaw?

  And now you've gone to?

• 3:55Angela Hartnett?

  His first one again.

• 3:56Nick Grimshaw?

  His first one again.

• 3:57Angela Hartnett?

  I know.

• 3:57Nick Grimshaw?

  I think you're gonna have to keep going.

• 3:58Angela Hartnett?

  Keep going now, to make sure it's the last.

• 4:00Nick Grimshaw?

  Yeah, to make sure it is the last one.

• 4:01Angela Hartnett?

  So Elton, when you're, you know, dishing out the tickets, let us know.

• 4:04Nick Grimshaw?

  Hey, today, a great guest on Dish, we're gonna welcome Andrew Garfield to Dish. Has he popped into Murano for some fine dining?

• 4:12Angela Hartnett?

  No, no, no, not, no.

• 4:14Nick Grimshaw?

  I've had a nice time with him on the radio before.

• 4:16Angela Hartnett?

  Yeah.

• 4:17Nick Grimshaw?

  He's great.

• 4:17Angela Hartnett?

  Everyone seems to love him, he seems like a very decent guy.

• 4:21Nick Grimshaw?

  Yeah.

• 4:21Angela Hartnett?

  Yeah.

• 4:21Nick Grimshaw?

  I think we'll have a nice time with him today.

• 4:23Angela Hartnett?

  And we both watched his new movie.

• 4:24Nick Grimshaw?

  It was gory.

• 4:25Angela Hartnett?

  Yeah, yeah, really gory.

• 4:26Nick Grimshaw?

  How do you deal with gore?

• 4:28Angela Hartnett?

  Oh, there was a lot of, I went, oof, you know, when there's a lot of stabbing, it wasn't, it was horrible. A lot of blood squirting, oh yeah, a lot of heads.

• 4:37Nick Grimshaw?

  It was like a butchery course.

• 4:38Angela Hartnett?

  Yeah, it was quite, even I was like flinching a bit, oh, come on.

• 4:42Nick Grimshaw?

  Yeah, yeah, there's a lot of it, but anyway, Andrew will be here to talk about that very, very soon. We're gonna make him a smash burger today.

• 4:49Angela Hartnett?

  We are indeed.

• 4:50Nick Grimshaw?

  Now, I, on the way in today, was thinking about, I remember when Ryland came on, right at the beginning, and he asked for a burger. And that felt like uncouth at the time.

• 4:59Angela Hartnett?

  Yes, yeah.

• 5:00Nick Grimshaw?

  Because we were getting like?

• 5:01Angela Hartnett?

  We were supposed to be doing a really fancy, not fancy, but cookery.

• 5:04Nick Grimshaw?

  Well, we were getting the Murano levels.

• 5:05Angela Hartnett?

  Yeah, yeah, yeah.

• 5:06Nick Grimshaw?

  And he was like, I just want a burger, I just like a burger.

• 5:08Angela Hartnett?

  Did he have a burger in the end?

• 5:09Nick Grimshaw?

  He had a burger, yeah, he just wanted a burger.

• 5:11Angela Hartnett?

  And we did it for some, another guest as well.

• 5:13Nick Grimshaw?

  Well, I think, I think it's probably quite good when hosting.

• 5:17Angela Hartnett?

  Yeah.

• 5:18Nick Grimshaw?

  Give, give the people what they want.

• 5:19Angela Hartnett?

  Of course, of course.

• 5:20Nick Grimshaw?

  So if Andrew wants that, that's what we're giving.

• 5:22Angela Hartnett?

  And this is his big guilty pleasure, he loves burgers and crisps.

• 5:26Nick Grimshaw?

  Yes.

• 5:26Angela Hartnett?

  So he's a man after our own heart, isn't he?

• 5:28Nick Grimshaw?

  Yeah, he is, yeah, fine dining.

• 5:29Angela Hartnett?

  Pretty much what we like.

• 5:30Nick Grimshaw?

  But we're doing a real nice one, like a smash burger today.

• 5:32Angela Hartnett?

  Yeah.

• 5:33Nick Grimshaw?

  Before we get him in, should we talk about today's star ingredient? We're gonna talk about gherkins and pickles, I love, I love.

• 5:39Angela Hartnett?

  We all love, we all love.

• 5:40Nick Grimshaw?

  Why are we talking about these today? Because burger.

• 5:42Angela Hartnett?

  Because it's a burger, it's in the burger sauce, and we've put in them in the burger as well, there's sliced gherkins in the burger as well. So you know what a gherkin is? It's like a small, little cucumber that has been pickled and generally with dill and garlic and lovely vinegar, sort of salt solution. But while all gherkins are pickles, not all pickles are gherkins.

• 6:04Nick Grimshaw?

  All gherkins are pickles, but not all pickles are gherkins, yeah, because you can pickle.

• 6:09Angela Hartnett?

  Lots of different things, yeah.

• 6:10Nick Grimshaw?

  Like eggs.

• 6:11Angela Hartnett?

  Eggs, pickled eggs, onions, carrots, beetroot, shallots.

• 6:15Nick Grimshaw?

  My dad loved a pickled shallot.

• 6:17Angela Hartnett?

  Pickled cabbage, there, there you go. Anyway, we're not talking about other pickles, we're talking about gherkins.

• 6:22Nick Grimshaw?

  We're talking about gherkins.

• 6:22Angela Hartnett?

  So you've got the?

• 6:23Nick Grimshaw?

  Can I have one?

• 6:24Angela Hartnett?

  Yeah, of course you can, this one's open, only that's open now, anyway. Yeah.

• 6:30Angela Hartnett?

  That's quite big, those ones.

• 6:31Nick Grimshaw?

  Yeah, I love these ones. I love, are they good for you? I feel like they are, don't they, like pickled things?

• 6:37Angela Hartnett?

  I think they should be, because it's pickle, so that, anything, they should be, yeah.

• 6:41Nick Grimshaw?

  Yes.

• 6:41Angela Hartnett?

  Do you like, do you ever drink the pickle juice?

• 6:44Nick Grimshaw?

  Only in like a cocktail.

• 6:45Angela Hartnett?

  Cocktail, I was gonna say, yeah.

• 6:46Nick Grimshaw?

  I know, do you ever pickle stuff yourself? Because I always think I want to do that, but I'm like, I've got enough problems. Do you know what I mean? Like, I don't know when I've got the time to, it's not cooking, it's the cooking method, just to pickle and then not eat it.

• 6:58Angela Hartnett?

  I like to do bread and butter pickles, which are like basically pickles, but sliced. So it's the same thing, so you do the vinegar, the sugar, you put the dill in, put the garlic in. And then my friend James does really delicious ones. But to me, it's that dill, it's that, you always think of sort of Swedish.

• 7:16Nick Grimshaw?

  Swedish, yeah.

• 7:17Angela Hartnett?

  And sort of salmon and small fish balls and all that. So I do think they're absolutely lovely, and I think they can really lift a dish. Like, you know, you can put them in dressings, you can put them into little mayonnaises, perfect on obviously meats and burgers and stuff like that. I mean, to me, the big thing here is to buy a really good vinegar. You know, so I like like a Chardonnay vinegar, because that's got a natural sweetness. I think pickles are fantastic, but it's not unlike something like kimchi, where it's alive, active.

• 7:44Nick Grimshaw?

  Right, yeah, yeah, yeah.

• 7:44Angela Hartnett?

  This is, you don't need to sort of lift the lid and burp it or anything, it'll hold like that.

• 7:49Nick Grimshaw?

  Shall we get Andrew Garfield in?

• 7:50Angela Hartnett?

  Yes.

• 7:51Nick Grimshaw?

  Well, let's get him in.

• 7:54Nick Grimshaw?

  Hi, Andrew Garfield.

• 7:55Angela Hartnett?

  Hi, Andrew Garfield.

• 7:56Nick Grimshaw?

  Welcome, welcome. Hi, how are you?

• 8:02Nick Grimshaw?

  Hi, thank you, hi, welcome, how are you? You all right?

• 8:05Speaker 03

  Nice to see you.

• 8:06Angela Hartnett?

  Nice to meet you.

• 8:09Speaker 03

  I'm so excited to meet you.

• 8:10Angela Hartnett?

  Thank you for coming on.

• 8:12Speaker 03

  Thanks for having me.

• 8:13Angela Hartnett?

  Thank you for the call, there's no ignore that.

• 8:15Speaker 03

  Why?

• 8:15Angela Hartnett?

  Because they're not gonna be in it. I'm sure they'll be wonderful.

• 8:19Speaker 03

  Well, I'm sure you're gonna be providing something slightly more upscale.

• 8:23Nick Grimshaw?

  They're both better than what we have on offer. But thanks for the gift, very rare, and this is shade to other guests, very rare that we get a gift.

• 8:32Angela Hartnett?

  Yes, Florence brought us a gift.

• 8:33Nick Grimshaw?

  Florence, you brought us a gift.

• 8:36Angela Hartnett?

  She's wonderful.

• 8:37Speaker 03

  Who didn't, who was the one that was surprised?

• 8:39Nick Grimshaw?

  Well, the podcast's only 40 minutes, so we don't have time to listen.

• 8:42Angela Hartnett?

  No, you're ashamed of everyone.

• 8:43Nick Grimshaw?

  We didn't, basically everyone else. Right, come on in, Andrew, we'll get you sat down.

• 8:47Speaker 03

  This is exciting, I haven't eaten all day in preparation.

• 8:51Angela Hartnett?

  That's good, good.

• 8:53Speaker 03

  How often do you get to be cooked for by such a legend?

• 8:56Nick Grimshaw?

  Every Wednesday.

• 8:59Speaker 03

  Every week?

• 9:00Nick Grimshaw?

  I'm over it.

• 9:06Nick Grimshaw?

  Huge episode of Dish today. We have an excellent guest joining us. We're welcoming an actor who is here to talk about his latest character of ploughman. It's essentially a ploughman's lunch, if you will. Please make some noise for Andrew Garfield.

• 9:22Speaker 03

  Hello.

• 9:23Angela Hartnett?

  Hello.

• 9:23Nick Grimshaw?

  Hello. Welcome.

• 9:25Speaker 03

  Thank you. I feel very lucky. I feel very, very blessed.

• 9:27Angela Hartnett?

  So do we.

• 9:28Speaker 03

  Highly favoured to be here.

• 9:29Nick Grimshaw?

  Yeah, we do. When I was on the way here today and I said to my mum, she said, who's on? And I said, Andrew Garfield. She said, you got him?

• 9:36Angela Hartnett?

  I said, yeah, we did. She was surprised.

• 9:39Speaker 03

  Surprised.

• 9:39Angela Hartnett?

  Yeah, that's what we have.

• 9:41Speaker 03

  That's more about your relationship.

• 9:45Nick Grimshaw?

  But yeah, thank you for coming.

• 9:46Speaker 03

  No, I'm happy to be here. Really, really happy to be here.

• 9:48Angela Hartnett?

  Oh, it's great.

• 9:49Nick Grimshaw?

  How are you, Andrew? How's life?

• 9:52Speaker 03

  Oh my god.

• 9:56Angela Hartnett?

  That was a big sigh.

• 9:58Nick Grimshaw?

  God, how.

• 9:59Angela Hartnett?

  It's busy at the moment for you.

• 10:00Nick Grimshaw?

  It is busy.

• 10:01Speaker 03

  Well, I'm all right, I think. How are you guys? I'm all right. I think I'm all right. I think I'm actually quite good. Okay, I think.

• 10:09Nick Grimshaw?

  Because now you're in the promo mode, which I imagine is taxing in a different way to making the film.

• 10:16Speaker 03

  Yeah, I mean, I quite enjoy it because of, you know, the way this is like interactive and lovely and I love food and like this is heaven. But yeah, we were talking the other day a little bit about how, you know, it's a bit of a minefield out there. No matter, anything I could say could be, could insult someone at some point in some regard.

• 10:40Angela Hartnett?

  Yeah.

• 10:40Speaker 03

  So, but it's fine. No, it's lovely. I like yapping and I love other things that I'm promoting. And I love, you know, meeting people that I admire and seeing people that I really like as well. And so it's lovely. Everything's all right. I don't know how you guys feel, but it's like, you know, it's hard to break through in the world right now. And I think it's, I remember when I was young, watching people on interviews that I admired or I wanted to know about. And when there was a vulnerability, I felt less weird. You know what I mean? I was like, oh, it's not, if that person's going through something that's human, then it makes me feel less alone in my humanness, I suppose. So I think about that whenever.

• 11:21Angela Hartnett?

  And also makes them feel human. They're not on this head of a.

• 11:24Speaker 03

  Exactly, yeah, which is nonsense. Yeah, exactly. It's all just kind of an illusion. So I like to break, I mean, like I say, I like to break illusion when we have like 18 cameras trained on us.

• 11:34Nick Grimshaw?

  We're gonna break illusion today.

• 11:36Angela Hartnett?

  We're gonna break the illusion.

• 11:37Nick Grimshaw?

  I think we're gonna break the illusion.

• 11:38Speaker 03

  Today is when the dish gets broken, yeah. That's exciting.

• 11:41Nick Grimshaw?

  We have, well, I've actually cooked up this sensational.

• 11:44Speaker 03

  Have you? You've done the cooking.

• 11:47Nick Grimshaw?

  I decanted some crisps.

• 11:49Speaker 03

  What have you chosen? What are the flavours? This has a truffle.

• 11:52Nick Grimshaw?

  That's the truffle one.

• 11:53Speaker 03

  Too fancy for me.

• 11:54Nick Grimshaw?

  Don't like, I love these. They are so salty.

• 11:57Speaker 03

  On crisps, I'm not a truffle guy.

• 11:58Angela Hartnett?

  I'm with you on that.

• 11:59Speaker 03

  That's.

• 11:59Angela Hartnett?

  See if I can say, yeah.

• 12:00Nick Grimshaw?

  I don't know if you'll like this.

• 12:02Speaker 03

  Did you know I love crisps?

• 12:03Nick Grimshaw?

  Yeah, we know.

• 12:03Angela Hartnett?

  Yeah, we love.

• 12:04Speaker 03

  Oh, you guys are a research. This is very straight. Okay, let me see if I can guess.

• 12:07Nick Grimshaw?

  Does Andrew Garfield love crisps? Send.

• 12:10Nick Grimshaw?

  He said yes.

• 12:12Angela Hartnett?

  I'll serve it, Sam.

• 12:13Nick Grimshaw?

  That's like a.

• 12:14Speaker 03

  It's fantastic.

• 12:14Nick Grimshaw?

  Cheesy jalapeno.

• 12:15Speaker 03

  Yeah.

• 12:16Nick Grimshaw?

  And then a regular salted crisp.

• 12:19Speaker 03

  Yeah.

• 12:20Nick Grimshaw?

  And a salted vinegar. Salted vinegar. Yeah, okay. And then you've got whipped feta. Love the whipped feta.

• 12:25Speaker 03

  This is whipped feta.

• 12:27Nick Grimshaw?

  That's whipped feta. That's on us. Aioli.

• 12:29Speaker 03

  Let me try a.

• 12:29Nick Grimshaw?

  Cheese and chive, taramasalata, and then a tzatziki.

• 12:32Angela Hartnett?

  Oh.

• 12:33Nick Grimshaw?

  All decanted.

• 12:34Speaker 03

  I don't want to fill up on this, though, because I'm sure, not, no offence.

• 12:37Nick Grimshaw?

  No.

• 12:37Speaker 03

  But I didn't come to your cooking.

• 12:39Nick Grimshaw?

  I spent two minutes doing this. Two minutes doing this. Do you like a truffle crisp, man?

• 12:46Angela Hartnett?

  No, I'm not. I'm with Andrew. Excuse me a moment. I need to turn something.

• 12:50Speaker 03

  But do you use truffle in your, because I'm never actually eating your food. I'm so upset.

• 12:54Angela Hartnett?

  I like fresh truffles, which makes me sound ridiculous because, you know, they're so expensive stuff. But I think that's an artificial flavour, that. And it feels like that. So that's not my favourite.

• 13:04Nick Grimshaw?

  Angela has a truffle dealer.

• 13:06Speaker 03

  Of course she does. She's Angela.

• 13:07Nick Grimshaw?

  And the truffle dealer's been here.

• 13:08Speaker 03

  Oh my god.

• 13:09Nick Grimshaw?

  And she comes and she like comes with like a sort of, not a shoebox, is it? It's more of a.

• 13:14Angela Hartnett?

  Yeah, but it comes all wrapped up. And then my friend says, at this time of year from December, he goes, all I smell when I smell you is truffles. Because I've got them around me. But yeah.

• 13:23Nick Grimshaw?

  It's quite amazing watching Angela pick the truffle because the truffle dealer comes and then she sort of knows by sight or feel.

• 13:30Speaker 03

  Is that right?

• 13:31Nick Grimshaw?

  That's gonna work. And smash that, not that.

• 13:33Speaker 03

  It's mostly smell.

• 13:34Angela Hartnett?

  Yeah, you want them firm, you know, when you touch them. And then lighter in colour. And then it's the smell. But I always laugh with Mira because I said, Mira, you come with such strong perfume. I said, no, I can't smell the truffles. So I make her stand out the room. I said, stand outside and leave the box.

• 13:49Nick Grimshaw?

  Yeah. Don't let the dealer in.

• 13:51Angela Hartnett?

  Don't let the dealer in. Just hand over the goods.

• 13:53Nick Grimshaw?

  Yeah.

• 13:53Angela Hartnett?

  I'll do my deal.

• 13:54Nick Grimshaw?

  And you wait out there.

• 13:55Angela Hartnett?

  Yeah, you wait out there.

• 13:56Speaker 03

  Is it a subtle difference between like a great truffle and an okay truffle? Or is it quite pronounced?

• 14:01Angela Hartnett?

  I think you can, you know, you can smell when it's quite old because that, you know, and it is all in the smell. That is the aroma. Because actually, if you taste it, you know, there really doesn't feel like there's much, it's all in the aroma. And just keeping it with simple things like butter and parmesan and not doing anything more with it.

• 14:17Speaker 03

  Yeah, yeah.

• 14:17Angela Hartnett?

  But it's definitely, you can see, you can feel if you, if they're really good, and when we have them in the restaurant, we have a box. And we have them in the box and we present them to the guests and everything. But if they're really good, you can smell them as soon as you walk in the restaurant.

• 14:30Speaker 03

  Oh, wow.

• 14:30Angela Hartnett?

  So that's when you know you've got great truffles.

• 14:32Nick Grimshaw?

  You've got to go to the restaurant. It's so fantastic.

• 14:34Speaker 03

  I'm embarrassed to say I haven't, I haven't been.

• 14:36Nick Grimshaw?

  I've only been once, which I think is not enough times.

• 14:40Speaker 03

  Yeah.

• 14:41Nick Grimshaw?

  Do you think?

• 14:42Angela Hartnett?

  Yeah, it's been noted.

• 14:43Nick Grimshaw?

  It's been nearly five years. We need to go.

• 14:46Angela Hartnett?

  You don't leave Stoke, you just.

• 14:48Nick Grimshaw?

  No, I don't.

• 14:49Angela Hartnett?

  Like me. We live in our areas. We don't go anywhere.

• 14:52Speaker 03

  You just opened one in Stoke, New England.

• 14:53Angela Hartnett?

  Yeah, there'll be five.

• 14:54Nick Grimshaw?

  I'd go.

• 14:55Speaker 03

  Then we would spend more time together.

• 14:56Angela Hartnett?

  Mayfair, Schmefan.

• 14:58Nick Grimshaw?

  They say it's the Mayfair of the East. Stoke, New England. You have that.

• 15:04Speaker 03

  I just heard it now.

• 15:07Nick Grimshaw?

  And so we got you some crisps because we know you love crisps. We love crisps. We love that. And a great starter, I feel.

• 15:14Angela Hartnett?

  Yeah.

• 15:14Nick Grimshaw?

  Yeah, maybe not to serve in a restaurant, but if someone's coming around to have a.

• 15:17Speaker 03

  Are you looking for?

• 15:18Nick Grimshaw?

  Yeah, thank you.

• 15:19Speaker 03

  Are you looking for feedback? Are you looking for praise?

• 15:21Angela Hartnett?

  You're happy.

• 15:22Nick Grimshaw?

  Alongside crisps, we have your official food likes and dislikes that I thought we could go through. I thought we'd start with your dislikes because I feel like.

• 15:29Speaker 03

  I forgot I sent this in.

• 15:30Nick Grimshaw?

  Yeah.

• 15:30Speaker 03

  I felt very, very nervous in front of.

• 15:32Nick Grimshaw?

  This, it's okay.

• 15:34Speaker 03

  Okay.

• 15:34Nick Grimshaw?

  It's fine. Your dislikes. Hard no to sweet corn and peas.

• 15:40Speaker 03

  You know, school dinners. School dinners has f***ed everyone up to a certain degree, I think. So I can't have corn off the cob.

• 15:47Angela Hartnett?

  Even like a fresh corn on the cob?

• 15:48Speaker 03

  On the cob, on the cob, it's actually one of my favourite things.

• 15:52Angela Hartnett?

  Oh, right.

• 15:53Speaker 03

  With a lot of butter. Off the cob, I can't do it.

• 15:56Angela Hartnett?

  Oh, tin sweet corn.

• 15:58Speaker 03

  Can't do it. Is that weird? It doesn't feel weird to me.

• 16:00Angela Hartnett?

  No, I know what you mean, yeah.

• 16:01Speaker 03

  It's pure like visceral association with, I think like, I vomited on a teacher. Who force fed me some of these things one day at school. I would hide in the toilet. So not have to eat in my primary school, the school lunches.

• 16:16Angela Hartnett?

  You really dislike that. That's pretty mean that they force fed you.

• 16:20Nick Grimshaw?

  Yeah. Yeah, so they put, yeah, so they put funnel in and then.

• 16:25Speaker 03

  Yeah, yeah. It's like a version of like waterboarding, but with like.

• 16:28Nick Grimshaw?

  Right, with sweet corn.

• 16:29Speaker 03

  Mashed potato, loose sweet.

• 16:30Nick Grimshaw?

  Yeah, loose sweet corn, yeah. And mashed potato is a big one. And he's from the school. Because they do think it's bad at school.

• 16:38Speaker 03

  It ruined me. I can't do it. And I can eat mashed anything else. Mash anything, I'll eat it.

• 16:43Nick Grimshaw?

  You name it.

• 16:43Speaker 03

  You name it. I'll eat it if it's mashed. Apart from the one thing that people tend to love that's mashed.

• 16:49Nick Grimshaw?

  That's mashed.

• 16:50Speaker 03

  I can eat sweet potato that's mashed.

• 16:52Nick Grimshaw?

  Yeah, but not a regular. Your likes, however, are, I feel like a list of like stone cold classics.

• 16:57Speaker 03

  Okay.

• 16:59Nick Grimshaw?

  A burger, Sunday roast, spaghetti bolognese, pesto pasta. Absolute sensation. Classics.

• 17:06Angela Hartnett?

  Tic, tic.

• 17:06Nick Grimshaw?

  Yeah. What do you think is like your, your sort of earliest food memory? Or maybe the moment when you were like, hey, maybe food's okay.

• 17:15Speaker 03

  Yeah, yeah. I remember, I think the thing that comes to mind is a pesto pasta that my mum made for the first time. I think I must have been about six or seven. And I remember after having my portion, just kind of seeking out the bowl that had all the leftovers in it that no one else was eating. And just like taking this huge bowl of like penne and a pesto that she had made fresh. And loads of parmesan cheese. And just like took it onto the front doorstep and just like scoffing it at the age of like six or seven. And just like going, this is maybe the greatest thing that's ever happened to me. Because I was a picky eater before that. I was a really, I was a tricky little guy in that regard.

• 17:58Speaker 03

  And I remember my family just laughing so much at me. Because finally I'd figured out eating.

• 18:06Angela Hartnett?

  Yeah, yeah.

• 18:07Speaker 03

  And they were so relieved and they were so happy. I was, I felt like this little urchin, just like, is there any more? I just needed, yeah. So that remains one of like a comfort.

• 18:15Angela Hartnett?

  Yeah.

• 18:16Nick Grimshaw?

  Maybe you needed like that good taste because mashed potato could be a bit. I actually remember having, this sounds weird, I actually remember the first time I tried pesto.

• 18:26Speaker 03

  Oh, really?

• 18:27Nick Grimshaw?

  And I'd never had a taste like that because my mum and dad had not made anything like that before.

• 18:31Angela Hartnett?

  There's quite a lot of taste in it. If you think parmesan, garlic in there, basil, you know, pine nuts, you know, the olive oil there. The things you wouldn't necessarily be giving a kid really early on.

• 18:42Speaker 03

  Right.

• 18:42Angela Hartnett?

  So to have all those things and then realise that how it all works together, like, you know.

• 18:47Speaker 03

  It was quite a taste sensation.

• 18:48Angela Hartnett?

  Yeah.

• 18:49Speaker 03

  Like a kind of like a nice al dente pasta, but then with the, how the parmesan kind of coats, like the extra, the extra parmesan kind of coat. And it feels kind of, there's a very specific taste. It's like, it's a meaty texture in a way, which I really loved, I think.

• 19:03Angela Hartnett?

  Oh, that's brilliant.

• 19:04Speaker 03

  Yeah, it was good.

• 19:05Nick Grimshaw?

  And she did have a good spaghetti bolognese as well.

• 19:07Speaker 03

  Oh, fantastic spaghetti bolognese.

• 19:08Nick Grimshaw?

  Do you make spaghetti bolognese? Do you do like your mum's recipe?

• 19:12Speaker 03

  I do, yeah, yeah, yeah. That's one of the things I'll do, for sure.

• 19:14Nick Grimshaw?

  What do you think makes hers good? Is there anything that she put in it that?

• 19:17Speaker 03

  I think there was a, there was a certain amount of sugar that she would add that at the exact right time. I don't know. I don't know how she did it. I honestly don't know how she. Usually one of those people that's like, oh, you have that touch. Sorry, you have that touch. Like you, both.

• 19:29Angela Hartnett?

  She does.

• 19:31Speaker 03

  Obviously.

• 19:33Nick Grimshaw?

  Chris.

• 19:33Angela Hartnett?

  Yes, Chris. Amazing, amazing.

• 19:36Nick Grimshaw?

  Yeah, sugaring the spaghetti bolognese. I've never, I've never done that. Is that quite a normal?

• 19:40Angela Hartnett?

  I think what your mum, it's just basically to take, especially probably when she was making, take the acidity out of the tomatoes. And I think now tomatoes, well, my grandmother always used to do that. She'd always do tinned tomatoes with a fryer. And she'd always put a bit of sugar in with the tomatoes. But I think now tomatoes have become so good. You don't necessarily need to do it, but that's the trick. So your mum was right to do it. That's what mum did, you know? So it works, yeah. Very nice. I like that. Right, I'm gonna go and get you some food.

• 20:06Speaker 03

  Okay.

• 20:07Angela Hartnett?

  Boys and girls.

• 20:07Speaker 03

  Oh my god, exciting.

• 20:11Speaker 03

  What are you doing over there?

• 20:12Nick Grimshaw?

  Yeah.

• 20:13Angela Hartnett?

  What am I doing? Grating Parmesan on bacon.

• 20:16Nick Grimshaw?

  What?

• 20:17Angela Hartnett?

  What, indeed?

• 20:18Nick Grimshaw?

  Nothing to do with this.

• 20:21Angela Hartnett?

  I'm doing the prep for Verano tonight. I'm just, you know, you talk amongst yourselves for a shutdown. So I'm doing this early.

• 20:29Nick Grimshaw?

  Hello, Parmesan on bacon?

• 20:31Speaker 03

  You're a genius.

• 20:32Angela Hartnett?

  I mean, it makes sense, doesn't it, really, when you think about it?

• 20:35Speaker 03

  Like, just combine two of the great things.

• 20:36Nick Grimshaw?

  Oh, yeah, ready for that. Ready for that.

• 20:39Speaker 03

  Oh, my god.

• 20:39Nick Grimshaw?

  We found out that you like making big fat sandwiches.

• 20:44Speaker 03

  Big fat sandwiches?

• 20:45Nick Grimshaw?

  Big fat sandwiches. Yeah. Is that what we would? I mean, I presume you would have made that for a dinner party, if you would.

• 20:51Speaker 03

  You know, it's more just my own little private.

• 20:55Nick Grimshaw?

  Yeah, yeah.

• 20:56Speaker 03

  And if someone else is in the house, I'll be like, would you like to try this weird experiment that I'm doing? And usually, they do, and it works.

• 21:05Nick Grimshaw?

  What would be your sort of non-negotiables? What definitely makes into one of the big fat sandwiches?

• 21:11Speaker 03

  Well, the bread has to be the right bread. It has to be a focaccia, probably, like an oily, rosemary-ish. And then it's about ratio for me. I like a lot of filling. I like the filling to be kind of overpowering, and a lot of sauce. I like a lot of barbecue sauce, I like a lot of mustard. But I also, I think bacon would be included, avocado would be included. And then, of course, I do, it's not just a complete, you know, stupid man sandwich. There would be lettuce and tomato and onion and things like that. And then crisps.

• 21:42Nick Grimshaw?

  And then crisps, yeah.

• 21:43Speaker 03

  If I'm really feeling.

• 21:44Nick Grimshaw?

  Yeah, truly one of Angela's favourites, crisp sandwich.

• 21:48Speaker 03

  A crisp sandwich?

• 21:48Nick Grimshaw?

  Has to be done, has to be done, needed texture. Do you like to have people round for dinner? Are you someone that would do a dinner? What would you like to do if, you know, you were Friday night, everyone's coming around? What would you like to do, Andrew?

• 21:58Speaker 03

  I'd like to keep it really simple. I'd make a pasta, I'd make something, I'd make something simple that people can just go and help themselves with. I would do something that was really easy, quick, simple, flavorful, dirty. Maybe like burgers, like burgers and... Someone taught me how to triple-cook french fries about 15 years ago, and I wish I could remember the exact... And they helped me make like a homemade mayonnaise, which was really fun as well. That was really fun. You know the actor Simon McBurney? He runs Theatre de Complicité, really great theatre maker, but he's also in lots of movies. You'd know if you, he's a brilliant genius. I was stuck in the south of France with him for a minute because of a film that he was doing. And he, we would go to the fish market, he's a great cook.

• 22:43Speaker 03

  We would go to the fish market every day and we would cook fish. And yeah, the triple-cooked fries were real.

• 22:49Nick Grimshaw?

  Well, good.

• 22:49Speaker 03

  I need to remember how to do it, it was fantastic.

• 22:55Nick Grimshaw?

  Angela, this looks sensational.

• 22:57Speaker 03

  Sorry, that's a heavy.

• 22:58Angela Hartnett?

  That's a, that's a big burger.

• 23:00Speaker 03

  I have to interrupt you, because that is...

• 23:03Angela Hartnett?

  I mean, I'm impressed you're going along with your hands.

• 23:12Speaker 03

  And it's like dripping on my hands.

• 23:15Angela Hartnett?

  I was about to cut it into dainty little bits, you know?

• 23:18Nick Grimshaw?

  I think we've got to go for it.

• 23:19Angela Hartnett?

  Yeah, anyway.

• 23:20Speaker 03

  Look at that, just dripping, just, just...

• 23:22Angela Hartnett?

  We need another cloth.

• 23:23Speaker 03

  Can we get?

• 23:24Nick Grimshaw?

  Can we get a close-up on that?

• 23:26Speaker 03

  I didn't think this was going to be an erotic episode.

• 23:32Nick Grimshaw?

  It's quite something.

• 23:32Speaker 03

  You're gonna do the next bit in slow-mo, yeah?

• 23:34Nick Grimshaw?

  Yeah, big time, big time. I did notice, I think on Dish, we don't show a bite, really, do we? We wouldn't like close up on like a mouth bite.

• 23:43Angela Hartnett?

  We're not gonna show you eating.

• 23:44Speaker 03

  Why not? This is a goat.

• 23:49Speaker 03

  I want people to taste it as I'm tasting it. I wanna like, I'm trying to like, express what my taste buds are doing, just through my being.

• 23:59Nick Grimshaw?

  Yeah.

• 24:00Speaker 03

  I'm an actor.

• 24:01Angela Hartnett?

  Yeah.

• 24:04Angela Hartnett?

  You can do that.

• 24:05Speaker 03

  I mean, I just realised quite how much of an actor I am.

• 24:09Nick Grimshaw?

  This is...

• 24:10Angela Hartnett?

  This is Oscar-winning.

• 24:11Nick Grimshaw?

  I don't need to eat this.

• 24:15Nick Grimshaw?

  I can taste it.

• 24:18Nick Grimshaw?

  That's how good you are.

• 24:22Speaker 03

  Tell me about, tell me, tell me everything about this.

• 24:24Angela Hartnett?

  We're gonna tell you about this burger.

• 24:25Speaker 03

  Jesus Christ.

• 24:26Angela Hartnett?

  So it's a smashed cheeseburger with a homemade burger sauce.

• 24:29Nick Grimshaw?

  Oh, shit, it's good.

• 24:33Angela Hartnett?

  Did you want a beer, by the way? Are you happy with red wine?

• 24:36Speaker 03

  Ooh, I should have a beer with a burger, shouldn't I?

• 24:38Nick Grimshaw?

  I'll get it.

• 24:38Speaker 03

  I'll get it, I'll get it.

• 24:39Nick Grimshaw?

  Yeah.

• 24:42Nick Grimshaw?

  Tell us about this smashed burger, please, Angela, please.

• 24:45Angela Hartnett?

  So it's a smashed cheeseburger with burger sauce, a recipe by Owen Hill. You have your beef mince, you season it up with salt and pepper really nicely, and then divide it into these patties, these big balls, about 125 grams, leave them to one side. Then you've got your burger sauce, which has got gherkins in it, smoked paprika.

• 25:02Nick Grimshaw?

  The sauce is incredible.

• 25:04Angela Hartnett?

  Yeah, mayonnaise, maple syrup, American mustard, tomato sauce, and garlic granules. So you blend all that together, which end up with sauce like this, which is delicious. And then the bacon you saw, you were laughing about. So the night before, you basically put your rassage of bacon, which is a smoked streaky bacon, in with some clear honey, some soya sauce, and you just marinate it overnight in the fridge.

• 25:26Speaker 03

  Oh, my god.

• 25:27Angela Hartnett?

  So that's why it's sort of sticky and caramelised, etc. So, and then, so when you come to put your burger together, you get a nice hot pan, add a touch of oil, you put your burger ball, if you like, on the pan, and a bit of parchment paper on top. And then you take the burger press and you press it down. So that's what gives it that sort of smashed effect. And then you've got your sauce ready, you've got your sliced gherkins, you've got your bacon in the oven, and just as you saw me do when it comes out, sprinkle in the Parmesan. And then when you turn your burger, put your cheese on, because I love that American cheese. And then you put it all together. So this is how Owen does it. You can obviously, if you want to add a little bit of tomato, you can, a little bit of lettuce. But I think he's done, I don't think you need to change it, I think it works. It feels like a really sort of...

• 26:10Speaker 03

  Where's the beef from? What's the, what is it?

• 26:12Angela Hartnett?

  Yeah, Waitrose, great, just good minced beef. And you need a bit of fat in there, you need at least 12% fat. So, you know, otherwise, it's, you know, you want it moist, you don't want it too dry and stuff. God, I don't quite know how to tackle it.

• 26:23Speaker 03

  Is it a brioche, is it? Is it?

• 26:25Nick Grimshaw?

  It's a brioche. It's really, really good.

• 26:28Angela Hartnett?

  Well, you do need a soft bun.

• 26:29Nick Grimshaw?

  And do you know what? The bacon, doing that with the bacon, because I don't know if I love bacon in a hamburger traditionally. No, because then it's just, that's my taste. Whereas I think that, because it's been sweetened,

• 26:40Speaker 03

  It balances, yeah.

• 26:40Nick Grimshaw?

  It balances out, yeah, it's got like a different... And I love the smashed burger, I mean, a bit thinner.

• 26:44Angela Hartnett?

  Yeah, yeah, yeah, I don't like too thick of burgers.

• 26:46Nick Grimshaw?

  It's really good.

• 26:47Speaker 03

  Is there a great burger in London right now?

• 26:49Angela Hartnett?

  There's quite a few good ones.

• 26:50Speaker 03

  Are there? Because I'm, I kind of want to open one, I want to open something.

• 26:53Angela Hartnett?

  Just do it together. Nick can do the crisps, he can do the canapé. We do the burger.

• 26:58Nick Grimshaw?

  I'd work that, I'd finish work at 10.

• 27:02Nick Grimshaw?

  I've got the whole day.

• 27:05Nick Grimshaw?

  I would work that. What are you up to? I'm running Andrew Garfield and Angela Hartnett's burger store.

• 27:10Speaker 03

  Spirit of the market.

• 27:12Angela Hartnett?

  I'm on shift till 6.

• 27:13Nick Grimshaw?

  Yeah, I'm on shift till 6. What about tomorrow?

• 27:16Speaker 03

  Mate, I would, I would, I genuinely would. If I got good enough to make a good smashed burger and it was my little whatever, stand, little hole in the wall, I'd show up and do that shit.

• 27:27Nick Grimshaw?

  And also, you'd learn so much about people, character research.

• 27:30Speaker 03

  Yeah, and it's a way of, it's kind of a weird dream, it's a genuine dream of mine. Because it's like, you can get so, I don't know, it's like, it's so, all I want is to be in contact with life and with people. And it's like, you get less and less opportunity. I remember the last time I was at Glastonbury last time.

• 27:49Nick Grimshaw?

  Maybe.

• 27:52Nick Grimshaw?

  Angela came last year for the first time.

• 27:55Speaker 03

  Oh, how was it?

• 27:55Nick Grimshaw?

  Angela Glastonbury was quite something.

• 27:57Angela Hartnett?

  We had, we had a lot of fun. Although the first 10 minutes, I hated every moment, well, the first half hour.

• 28:03Nick Grimshaw?

  Yeah.

• 28:03Angela Hartnett?

  Because I had him calling me and texting me, and I had another friend, Robyn, calling Neil, going, "Where are you, where are you?" And they're saying stupid things like, "We're by the waterade stand to the left of the main stage." I'm like, "What are they talking about?" And there's thousands of people in front of you. And then I did this idiotic thing and said to this guy, I said, "Excuse me, have you been to Glastonbury before?" He says, "Yeah, yeah, sure." I said, "Where's the pyramid stage?" And he goes, "Did you see that thing that looks like a pyramid?" I went, "Well, there's no need to be rude, I'm sorry, I've never been to one."

• 28:34Speaker 03

  See that massive pyramid? Honestly, that may be the first and only rude interaction that's ever happened at Glastonbury.

• 28:40Nick Grimshaw?

  True.

• 28:41Speaker 03

  Everyone is so lovely, and like, for whatever reason, you met the one guy that was not in a good place.

• 28:46Angela Hartnett?

  I was like, "All right, mate." And I said, "Right, Neil, apparently that's it, we have to get there."

• 28:51Nick Grimshaw?

  You were being sarcastic.

• 28:52Angela Hartnett?

  Yeah, maybe, maybe, yeah.

• 28:53Speaker 03

  But then it shifted, it got better.

• 28:55Angela Hartnett?

  Yeah, then me showed the shortcuts and how, once I knew. But it's when everyone was saying, "You've got to get over there." I said, "Neil, there's thousands of people, how are we expected to get..." "We can't do this every day, I'm gonna have a breakdown." But then it clicked.

• 29:08Nick Grimshaw?

  It clicked.

• 29:09Angela Hartnett?

  Once I knew, then it was there.

• 29:10Speaker 03

  It does, it just does, but yeah.

• 29:12Nick Grimshaw?

  It just clicked. Anyway, great to see you at Glastonbury. We had a great time. There is a wine pairing. If you want to have a wine with it, it's a nice Malbec, isn't it, Ange? That's the wine pairing.

• 29:24Angela Hartnett?

  We do, we have an organic Malbec, which pairs wonderfully with juicy beef burgers, because it's dark fruit and smooth tannin. And then we have also a lovely Wachtiner beer, which goes beautifully with our burger.

• 29:34Nick Grimshaw?

  Yeah.

• 29:34Angela Hartnett?

  You happy with that?

• 29:35Speaker 03

  It's delicious. I haven't tried the Malbec yet, but I will.

• 29:38Nick Grimshaw?

  If you want to try this burger, all the ingredients and the recipe, waitrose.com/dishrecipes.

• 29:46Nick Grimshaw?

  We should talk about the uprising.

• 29:48Angela Hartnett?

  Indeed, we should.

• 29:48Nick Grimshaw?

  Yes. Andrew Garfield's in it. It's out on Friday, the 9th of October, which is this Friday.

• 29:54Angela Hartnett?

  Yep.

• 29:55Nick Grimshaw?

  It's quite rare that we get to talk about the 1381 peasants revolt.

• 30:00Speaker 03

  Is it?

• 30:00Nick Grimshaw?

  Yeah.

• 30:00Speaker 03

  It's not been a topic.

• 30:02Nick Grimshaw?

  Not that much, every month or so, but not regularly. I saw this on Monday morning, which was like the maddest time to go and see the film.

• 30:11Angela Hartnett?

  Yeah.

• 30:12Nick Grimshaw?

  And one of the good things about getting to see a film before, you know, before it's out, because we often see a film, you know, to interview the guest before it's out, is that you've not like seen the stuff. You've not like seen everyone talk about it. So you sometimes go in with like the smallest bit of information. And I love seeing a film like that without watching it. I hate watching the trailer before.

• 30:31Angela Hartnett?

  Yeah, yeah, yeah.

• 30:32Nick Grimshaw?

  Anyway, do you know what I mean?

• 30:33Speaker 03

  Yeah, just, you're undermining the fact that I'm on a podcast right now, talking about a film for other people that haven't yet seen the film that are gonna like.

• 30:40Angela Hartnett?

  Yes.

• 30:40Nick Grimshaw?

  Notice that.

• 30:41Angela Hartnett?

  Very good point.

• 30:41Nick Grimshaw?

  Notice that.

• 30:42Speaker 03

  You kind of diminish.

• 30:43Nick Grimshaw?

  If I was listening to this, I'd hate this.

• 30:47Nick Grimshaw?

  But yeah, so I went to see it first thing on Monday morning. And it was a real onslaught of so much of, we were talking about before, like beheadings and stabbing and gore, but also like the landscape and the earth. And like you really felt like you were out there in the wilderness in this like, and sometimes like ye olde days are kind of glamorized on film. You're like, oh, that looks quite fab. Disgusting.

• 31:11Angela Hartnett?

  No.

• 31:11Nick Grimshaw?

  And.

• 31:12Angela Hartnett?

  There was no glamorizing.

• 31:13Nick Grimshaw?

  And I feel like now, more recently, you're getting like the honesty of ye olde times in films. It's like you're getting a sense of like, I might smell or like how horrible it would be.

• 31:23Angela Hartnett?

  Yeah, yeah, yeah.

• 31:24Nick Grimshaw?

  And I think it does that really well. And that's a compliment. You're, do you know what I mean?

• 31:28Speaker 03

  Yeah, I do, yeah.

• 31:29Nick Grimshaw?

  Like it takes you there.

• 31:29Speaker 03

  Yeah, yeah, yeah, for sure.

• 31:30Nick Grimshaw?

  It takes you back there. It looked hardcore to film. Was it hardcore to do?

• 31:34Speaker 03

  Yes, it was very fun though. It was one of those very fun ones. Cause you know, Paul Greengrass is our director and he wrote the script. And he's just one of the great directors, I think, alive and a great British filmmaker. And has his own very specific style. And I've just loved his movies for so, so long. And they're, they're all like visceral, kind of emotional, blood and guts experience. I remember when I saw United 93.

• 31:56Angela Hartnett?

  Yeah.

• 31:56Speaker 03

  In the cinema, I was shouting at the screen because I was on my own in the cinema. And like then like Captain Phillips and it's just like, you feel like you're there with, with the stories that he's telling. So I wanted to work with him for so long. And then I thought this story was just so strangely about now in a way. Even though it's 1381, it's a part of history that follows a terrible, you know, pandemic, deadly pandemic, Black Death plague that wiped out half of Europe. And it's a kind of a society of huge inequality where a small group of very, very powerful oligarchs

• 32:36Speaker 03

  are hoarding all of the wealth and the resources and are deciding who gets what and when. And a very, very overtaxed, over kind of extended, almost abused group of ordinary people whose petrol prices are far too high, you know, you know, and I, we were driving, you know, looking at petrol prices right now. It's like, there is a cost of living crisis that we're in in this country and in America. It's, you know, even, even worse. And there's a huge just divide and there's, and there's a lot of money and resources to go around.

• 33:08Angela Hartnett?

  Yeah.

• 33:09Speaker 03

  And things do seem to be being hoarded in 1381, I mean, not now.

• 33:12Nick Grimshaw?

  Not now.

• 33:13Speaker 03

  But not now.

• 33:13Nick Grimshaw?

  That would never happen.

• 33:14Speaker 03

  It could never happen now. So, so I, so it felt like, I don't know, as an actor, as an artist, as a storyteller right now, because the world is changing so fast and because there is this kind of maybe a bit of a chilling thing that's happening where it's, it feels pretty unsafe to express yourself in the fullest and freest of ways because of the people in power having maybe too much centralized dominance over what narrative is allowed to be put into the world and not. It felt like a very, uh, kind of, um, it's the first thing I've read in a long time that felt very of now, very like, kind of like a bit of a cry of the soul from ordinary people at a very extraordinary time. And it felt like, oh, if I'm resonating with this, then I think other people are gonna resonate with this.

• 33:58Speaker 03

  And it's, and it's like a group of people who are marching for basic, as we would say in modern times, human rights, like they're not asking for anything excessive. They're asking to make a living. They're asking to be free. They're asking to have the dignity of their own souls. And it's kind of interesting to think about what happens to the human soul when it is squeezed to the point of saying, no [BLEEP] more. I can't actually live like this anymore, like an animal, like, and what, what happens? Like you, to, to, to, to risk losing your life to fight for a cause as has happened throughout history. And it's happening as we speak in different parts of our, of our world. I find that a really, I think people are getting pressed right now in different ways.

• 34:39Speaker 03

  And overt ways and covert ways and in, in ways, you know, I, so I, it felt like a very important film to be a part of, for me.

• 34:48Nick Grimshaw?

  Absolutely, yeah. Very timely.

• 34:49Speaker 03

  Very timely, very timely. And, and like, and then you have like Paul, who's just such a visceral filmmaker. And then you have the cast that he assembled, which is just some of the great British actors alive, really, you know? Just incredible, like Stanley Townsend and Stephen Delane and Tom Holland, Jamie Bell, Cosmo Jarvis, Thomasin Mackenzie, Catherine Waterston, Woody Norton. It's just an amazing group of ensemble, an ensemble of actors, like all for one, one for all. And we're all, we're all in the muck and the mire together or we wanna. And then Paul's that like great football coach, do you know what I mean? And he's like clapping you off every day from the field. And then we had these like extras, we had like a hundred and 50 extras every day. And then the same extras every day, wearing different clothes. And they were just like, they were the most important people on set because they were there every day.

• 35:33Speaker 03

  They had to like fill the frame with not only their, their bodies. And they had to fill it with their passion and their own personal connection to the material. It was a really cool spirited production and it was difficult. But it's like at the end of a great sports game, you go home and you have a bath. You're like, I really left it all on me. You're cut, you're cut and you're bruised up.

• 35:50Angela Hartnett?

  I, I was there, I think I was like three or four minutes late and I sat down and.

• 35:55Nick Grimshaw?

  You missed the best bit.

• 35:58Angela Hartnett?

  No, but you're right into it.

• 36:00Speaker 03

  Yeah.

• 36:00Angela Hartnett?

  You know, there was no bill.

• 36:01Nick Grimshaw?

  Yeah, I lied that you're straight into it.

• 36:03Angela Hartnett?

  That was, you were straight into it, you know, you throw the things off the table.

• 36:06Speaker 03

  Well, you were straight into it because you were three or four minutes straight.

• 36:08Angela Hartnett?

  Yeah, I was straight into it, yeah. And there was blood and guts. I'm like, God, I haven't even got any water to steady my nerves, you know? It was all, but, but I like that, that you're straight because it's not, it's, it's based on the truth of what happened. Even though your character's fictional, I think, yeah. But you know, the uprising and you think how that, you know, it played. That's why I thought it was amazing and just the effects of it. Because as you say, it felt like there were thousands of extras, you know, that walk across the field. And then when you hear when the horses come, when they charge them, the sound in the, you know, you felt they were behind you. It was brilliantly filmed, I thought, oh, it was great.

• 36:45Nick Grimshaw?

  They had a harder time back then.

• 36:46Angela Hartnett?

  Yeah.

• 36:46Nick Grimshaw?

  And it made me come out of things.

• 36:48Angela Hartnett?

  Yeah. Don't moan about your time.

• 36:50Nick Grimshaw?

  Yeah, no, like I like moan about the worst thing.

• 36:52Angela Hartnett?

  Yes.

• 36:53Nick Grimshaw?

  So bad.

• 36:54Angela Hartnett?

  Gluten free, my hair, yeah, it's all this, yeah. Can you imagine you having your hair in that period?

• 37:02Nick Grimshaw?

  My hair, I thought, is quite that period.

• 37:03Angela Hartnett?

  Yes, that could work.

• 37:05Nick Grimshaw?

  The gluten free would be, well, I think I'd be fine. I don't think that happened.

• 37:10Angela Hartnett?

  No, no.

• 37:10Nick Grimshaw?

  If wheat's been over processed.

• 37:11Angela Hartnett?

  Yes, yeah.

• 37:12Nick Grimshaw?

  1381, I'd be cool.

• 37:15Angela Hartnett?

  You'll be fine.

• 37:15Nick Grimshaw?

  That's what we had.

• 37:16Angela Hartnett?

  Yeah.

• 37:17Speaker 03

  Who's living through tougher times? Who is living through tougher times? Is it, was it when it was gluten free or when the wheat had become over processed?

• 37:25Nick Grimshaw?

  Let us know. Dura.

• 37:30Nick Grimshaw?

  Know what I mean?

• 37:32Nick Grimshaw?

  Anyway, it's not about me.

• 37:33Angela Hartnett?

  Yeah.

• 37:35Nick Grimshaw?

  It's not about me.

• 37:35Speaker 03

  I'm my gluten intolerant.

• 37:36Nick Grimshaw?

  It's about, it's about Plamen. I mean, I don't want to give the end away because I'd hate listening to this and telling the end. But I feel like you really, you really get in there, like you really go there with that role. Is that important for you that you really can, you know, pick roles that you can totally dive into? Do you ever do it and think, oh, we should not pick something that's hard? Kind of just done something easy? Or is it quite rewarding to go through, you know, a hard day at the office to make something good?

• 38:05Speaker 03

  I think it's the same as what you were saying. It's like, it's, I think I have, yeah, it has to cost.

• 38:10Angela Hartnett?

  Yeah.

• 38:10Speaker 03

  Yeah. It has to cost, it's weird. It's like, if you're not leaving a piece of yourself in every dish or in every, you know, in every take and every scene, then it kind of feels like, well, I mean, I did this film with David Fincher, The Social Network, and he does famously a lot of takes.

• 38:25Nick Grimshaw?

  Hmm.

• 38:26Speaker 03

  And I loved it and I was young and I was just like, give it to me, like, let's go. I love, I love sports, I love leaving it all on the field kind of thing. But I did ask him one day, I was like, tell me why, why? And he's like, well, I just figure we're all here and we're all being given the opportunity to do the best job in the world, like how lucky we are that this is our life. Who are we if we're not gonna squeeze every little last drop of juice out of it? And it was literally like, man, that's kind of simple as that.

• 38:54Angela Hartnett?

  Wasn't there some, not story, but didn't he do one scene, like something like 16 or 18 times?

• 38:59Speaker 03

  Oh, that's like.

• 39:00Angela Hartnett?

  Even longer.

• 39:01Speaker 03

  A quarter of it, yeah.

• 39:01Angela Hartnett?

  Oh, really?

• 39:02Speaker 03

  There were certain things where we did a hundred takes of a scene, yeah.

• 39:05Angela Hartnett?

  Oh my God.

• 39:05Speaker 03

  Of like me picking up an envelope, like maybe four, 40 or 50 times.

• 39:08Angela Hartnett?

  And he would just bin the 99 others and the last one.

• 39:10Speaker 03

  Yeah, I would walk around, there was, there was a scene, it was a really intense emotional scene. I think I'm like coming in wet from the rain and he's forgotten to pick me up from the airport or whatever. And we're all in my coverage, all my close up. And I'm like, really trying to act. And, and I'm, and I'm like walking around the set in between setups and between takes. And I hear him saying to his videographer, it's like, okay, first print, um, we're gonna delete takes one through 16. 17 is the first print. And I'm like, there must have been something.

• 39:35Speaker 03

  I must have been like not just completely awful. A moment in takes one through 16. I know, it's incredible.

• 39:41Nick Grimshaw?

  I imagine as an actor, like it's quite, you know, it's quite exhausting or quite testing to do something so many takes. But I think I'd quite liked it as an actor if you knew the director was like that invested and was that bothered? Like, yeah, just keep going. It's like a sense of like, oh, everyone cares. It's not like, yeah, that's fine.

• 39:58Speaker 03

  Exactly.

• 39:59Nick Grimshaw?

  Next.

• 39:59Speaker 03

  Exactly.

• 40:00Nick Grimshaw?

  Maybe that's quite good.

• 40:01Speaker 03

  And I've worked with those directors as well, not often, thankfully. And it's heartbreaking because you go, oh no.

• 40:07Nick Grimshaw?

  I could have done that a bit differently.

• 40:08Speaker 03

  We're wasting our time and we're wasting other people's time. And it's like, yeah, so I, and also, I don't know, it's like, what are we doing here?

• 40:16Nick Grimshaw?

  Yeah.

• 40:16Speaker 03

  What are we doing here?

• 40:17Nick Grimshaw?

  Sometimes I do watch a film and I think, I could have taken another take. You know what I mean? Like, you know, someone's like accent's a bit awful, like something's a bit weird. I'm like, why did they?

• 40:25Angela Hartnett?

  Allow that to be in there.

• 40:26Nick Grimshaw?

  Why did they go with that?

• 40:29Nick Grimshaw?

  Theatre, I think, is just like the craziest life choice ever. Every time I'm there, I'm like, [BLEEP]. How are they doing this? Well, you started out in theatre, right?

• 40:41Speaker 03

  Yeah.

• 40:41Nick Grimshaw?

  And, I mean, you've done some incredible work on theatre. And Angels in America, which was like, what was it? Eight hours, nine hours?

• 40:48Speaker 03

  Nine hours.

• 40:49Nick Grimshaw?

  Nine hours?

• 40:50Speaker 03

  I can't even believe it.

• 40:51Nick Grimshaw?

  Guys?

• 40:52Speaker 03

  Yeah, it's outrageous. It's outrageous, yeah.

• 40:54Nick Grimshaw?

  That's like hard to be on a flight for nine hours.

• 40:57Angela Hartnett?

  Yeah, yeah, it's true, yeah.

• 40:59Nick Grimshaw?

  But I guess once you've done that, that's like, you know, one, I guess a barrier that once you've pushed through, it must be quite easy to go back and be in 1381, maybe, in the mud and the dirt, you know?

• 41:11Speaker 03

  Yeah, I guess so.

• 41:11Angela Hartnett?

  Yeah.

• 41:12Nick Grimshaw?

  Do you, is it something that you want to do more of? Yeah, you always would love doing theatre work?

• 41:18Speaker 03

  Yeah, definitely, yeah. It's my favourite place. And it's so funny how you say, every time you go to theatre, it's like, [BLEEP] off. How do you, that's a stupid choice that these people are making.

• 41:28Nick Grimshaw?

  Not stupid, terrifying.

• 41:29Speaker 03

  Yeah, yeah, no, but like, it's unfathomable.

• 41:32Nick Grimshaw?

  Unfathomable to me.

• 41:33Speaker 03

  In the same way that it's unfathomable to me that to be given a three-hour time slot on a radio station, have to chat to people that might not be listening and choose the right music.

• 41:43Nick Grimshaw?

  But I could just put a song on and then it come out, what are we doing?

• 41:46Speaker 03

  I know. Well, I do that every time I go offstage.

• 41:50Angela Hartnett?

  Yeah, yeah, yeah.

• 41:51Speaker 03

  It's the exact same thing. I do my saying and then I go off and I'm like, what the [BLEEP].

• 41:57Nick Grimshaw?

  Okay.

• 41:58Speaker 03

  Every [BLEEP].

• 41:59Angela Hartnett?

  Everyone's got their doubts.

• 42:01Nick Grimshaw?

  That's good to know. But do you still get the fear? Really, okay, but you like the fear?

• 42:06Angela Hartnett?

  It drives you.

• 42:07Speaker 03

  Yeah, yeah, I don't, yeah, God.

• 42:09Nick Grimshaw?

  Not a lot of it, but...

• 42:10Speaker 03

  I do love it.

• 42:11Nick Grimshaw?

  You do love it.

• 42:11Speaker 03

  Oh, I do love it. Because you're growing and you're facing demons and you're slaying dragons and you might, you feel like you might die.

• 42:18Angela Hartnett?

  Yeah.

• 42:20Speaker 03

  Even though you're just going on to a stage and saying some stuff, you feel like, I'm gonna [BLEEP] die. That was the first time I ever went on stage at the Globe Theatre and I was just out of dra, I was still in drama school and I was about to go on stage with this and I thought, it was like an hour before, and I was like, oh no, oh no. And I was walking up and down the South Bank of the Thames and I was like, okay, so I can break my leg, I can throw myself in the river, anything but step on, because my dad's gonna be here, he's gonna realise he's wasted a bunch of money helping me go to drama school and there's a bunch of people that are gonna realise, I'm just gonna freeze, I'm gonna have a panic attack and it's gonna, I'm gonna, I literally felt like I'm gonna combust.

• 43:03Angela Hartnett?

  Yeah.

• 43:04Speaker 03

  And, and I kind of went through a bit of a process and I realised, there was a busker, there was like a street performer, who was playing a song by Don McLean called Starry, Starry Night. You know that song? It's about Van Gogh and it's...

• 43:17Angela Hartnett?

  Starry, Starry Night, that one.

• 43:18Speaker 03

  Carry on. More, more, more, more, more. Have some more wine.

• 43:22Nick Grimshaw?

  And Angela was that busker. How these guys act.

• 43:26Angela Hartnett?

  I talked you down, I talked you down.

• 43:31Nick Grimshaw?

  Starry, starry night.

• 43:32Angela Hartnett?

  I've been all petrified you're on the stage where Shakespeare was.

• 43:35Speaker 03

  No, no, no, it wasn't that.

• 43:37Angela Hartnett?

  That's your dad.

• 43:38Speaker 03

  It was my dad, it was the father. And I, and this guy, who was a busker, he was singing this thing and he wasn't very good.

• 43:45Angela Hartnett?

  Yeah.

• 43:46Speaker 03

  He was kind of rubbish, but I understood for the first time what being an artist was, really, viscerally. I was like, and I got the message, it was like Planets, I was like, oh right, it's a song about an artist who was completely misunderstood in his time, who sold no paintings, was destitute, no one thought he was insane, dies super young, and then another artist makes a song about it in honouring of him, and then there's another aspiring artist who is not very good, who dragged himself out of bed that morning, decided to stand on that particular part of the South Bank and singing that song at that particular moment to another person who might or might not be about to become some kind of artist. And thank God, he decided to not judge whether he was bad or good.

• 44:31Speaker 03

  He just showed up, did the thing, and then gave the message to the person that needed it the most. And I was like, oh, I get it, it doesn't matter, it's none of my business if it's good, it's none of my business if my dad likes it or doesn't, just doing it is, and then I did it and it was fine, and I realised, oh, actually, I think I would have died if I hadn't have gone on. I just, I just misheard the message. It was like, it was like, it was like, you're gonna die, you're gonna die, you're gonna die. But it was, you're gonna, it was like, you're gonna die if you don't go on.

• 44:57Nick Grimshaw?

  If you don't, wow.

• 44:58Speaker 03

  Yeah, yeah, yeah, it was like that. And I get that every time. And then, and then for all of us, it becomes an old friend. It's like, oh, yeah, you're back, hello, come on then, I know you think you're gonna die, but if we just go on together, we take the first step, we know everything else, it just kind of takes care of itself. And then, and then if you, if you touch a couple of people, you know, and if it connects with, I did a play called Beautiful Thing. It was a kind of response to Angels in America. It was a British play about two young closeted gay boys on a council estate in London. And we were doing it at the theatre called The Sound Theatre, which was in Soho, and it was a tiny little theatre, it doesn't exist anymore, there was like maybe 200 seats. And there's like a legal thing in theatre where if the audience has less people in

• 45:41Speaker 03

  it than actors in the play, you don't legally have to do the play. And there was one day where, I think we were a cast of maybe like seven or eight, we had maybe five people in the audience. And we were like, oh God, do we do this play? This is a bit embarrassing. We were always like, no [BLEEP] it. These people came, they do this. I was like 22, 23 years old. And we did the play and there was a young guy, maybe like 17, 18, and what seemed like his mum in the audience. And they were like, very kind of like separate at the beginning of the show. And then by the end of it, they were clutching each other and like sobbing together. And like, we came back out through the audience on the way out and he had just come out to his mum.

• 46:21Angela Hartnett?

  No.

• 46:22Speaker 03

  And it was this play that he was like, I really love this play, I really would love you, maybe, because the play's about a mother and a son and the mother accepting the son. And it was like, oh, yeah, that's like, if that, if I could just have that forever, if I just have one person, everything I do, that, yeah.

• 46:38Angela Hartnett?

  That you've changed and affected.

• 46:39Speaker 03

  That means something, that's like, that's like more, that's bountiful to me. So yeah, so I hope I can do theatre for the rest of my life. I often think about that, if everything else falls apart, I will just do theatre in the, in the woods somewhere at some point.

• 46:51Nick Grimshaw?

  Wow.

• 46:52Speaker 03

  Yeah.

• 46:52Nick Grimshaw?

  Wow, that's amazing, that story.

• 46:54Speaker 03

  It's nice.

• 46:55Nick Grimshaw?

  Oh dear.

• 46:56Angela Hartnett?

  No, it's nice.

• 47:00Nick Grimshaw?

  Andrew Garfield, it's time for your fast food quiz. It's a quick fire, very serious quiz, actually.

• 47:05Speaker 03

  Okay.

• 47:06Nick Grimshaw?

  And what is your favourite way to eat eggs?

• 47:08Speaker 03

  You know what? Can I tell you something?

• 47:09Nick Grimshaw?

  Yes.

• 47:10Speaker 03

  This isn't quick fire, but I was just in the south of France and I had a beautiful, medium kind of boiled egg that was cut in half and there was a smoked mayonnaise they had made in-house, this little place called Café de Musiciens.

• 47:22Nick Grimshaw?

  Mmm.

• 47:23Angela Hartnett?

  Wow.

• 47:24Nick Grimshaw?

  Wow, we've not had that answer before.

• 47:26Speaker 03

  Mate, that was yesterday.

• 47:27Nick Grimshaw?

  Wow.

• 47:27Angela Hartnett?

  Wow, very nice.

• 47:29Nick Grimshaw?

  Shout out to that egg.

• 47:30Speaker 03

  Off the press.

• 47:31Angela Hartnett?

  Yeah.

• 47:32Nick Grimshaw?

  Yeah.

• 47:32Angela Hartnett?

  Love that. Favorite sandwich filling?

• 47:35Speaker 03

  I've been into my Italian meats, my salamis.

• 47:38Angela Hartnett?

  Yeah, okay, mozzarella.

• 47:40Speaker 03

  Yeah.

• 47:41Angela Hartnett?

  Cheese in there or just, oh yeah, always cheese. Okay, nice.

• 47:44Speaker 03

  And crisps.

• 47:45Angela Hartnett?

  And crisps.

• 47:46Nick Grimshaw?

  What's your favourite form of potato?

• 47:48Speaker 03

  A roast, a beautifully roasted, yeah, like a Sunday roast potato.

• 47:53Nick Grimshaw?

  I think that's correct.

• 47:54Angela Hartnett?

  Yeah.

• 47:54Speaker 03

  Thanks.

• 47:55Nick Grimshaw?

  I think it is, don't you?

• 47:56Angela Hartnett?

  Yeah, favourite herb?

• 47:57Speaker 03

  Ooh, you know, with the potato theme, a little bit of a sage and a butter.

• 48:02Angela Hartnett?

  Lovely, very nice.

• 48:03Nick Grimshaw?

  And what is the best crisp?

• 48:05Speaker 03

  It has to be a salt and vinegar. What's your favourite fruit? That is none of your business.

• 48:09Angela Hartnett?

  Okay.

• 48:11Nick Grimshaw?

  It's very rude. Was that on the thing?

• 48:15Speaker 03

  Wow.

• 48:15Angela Hartnett?

  Yes, fruit.

• 48:16Speaker 03

  [BLEEP].

• 48:20Speaker 03

  You know what I've been getting into more recently is kiwi.

• 48:22Angela Hartnett?

  Oh, kiwi.

• 48:26Nick Grimshaw?

  Kiwi's really having a moment.

• 48:27Angela Hartnett?

  Yeah, it's having a moment, is it?

• 48:28Nick Grimshaw?

  Everyone's saying you should have...

• 48:29Speaker 03

  Am I like, like a tree?

• 48:31Nick Grimshaw?

  Yeah, everyone's saying you should have two kiwis a day.

• 48:35Speaker 03

  What does it do?

• 48:35Nick Grimshaw?

  Yeah, it makes you sleep. Fibre, fibre, fibre, fibre. I'm good for sleeping. Sleep and fibre, that's the only thing I care about. Um, Matt, do you have a favourite kitchen utensil? I know you do.

• 48:47Speaker 03

  Ooh, wait, what?

• 48:50Nick Grimshaw?

  I actually don't know, you do.

• 48:52Speaker 03

  You're looking in the window of my house.

• 48:54Angela Hartnett?

  Yeah.

• 48:55Speaker 03

  Um, you know what? I just got gifted a pretty beautiful set of Japanese knives.

• 48:59Angela Hartnett?

  Oh, very nice, yeah.

• 49:01Speaker 03

  A very special birthday. That is none of your business.

• 49:03Angela Hartnett?

  That's none of your business, I love that.

• 49:06Speaker 03

  In fact, none of yours.

• 49:07Angela Hartnett?

  I feel I might get none of your business. What's your favourite toast topping?

• 49:11Speaker 03

  No, no, no, that's safe, safe ground. Um, it's so, so simple, just a butter and a raspberry jam, I think.

• 49:19Angela Hartnett?

  Oh, very nice, I like that, I like that.

• 49:22Nick Grimshaw?

  What is Andrew Garfield's favourite pizza?

• 49:26Speaker 03

  It's a pepperoni.

• 49:27Angela Hartnett?

  Pepperoni, yeah. Okay, and finally, your dish from your childhood, what's your favourite one that you remember?

• 49:32Speaker 03

  It's penne pasta. It's a nice penne pesto pasta.

• 49:35Angela Hartnett?

  Lovely.

• 49:36Nick Grimshaw?

  Um, you passed, well done. Thank you.

• 49:41Nick Grimshaw?

  So before we started recording, Andrew Garfield actually joined us to do a bit of cooking.

• 49:48Speaker 03

  To cook with us.

• 49:49Nick Grimshaw?

  We found out that Andrew loved cookies, used to make cookies with his mum. So we've decided to do that today.

• 49:56Nick Grimshaw?

  We are gonna make some cookies together. Your worst nightmare, us.

• 50:02Angela Hartnett?

  You love cookies.

• 50:03Speaker 03

  I do love cookies. Is it your worst nightmare?

• 50:05Angela Hartnett?

  No, no, I don't really have a sweet tooth.

• 50:07Speaker 03

  So you're not?

• 50:08Angela Hartnett?

  But I love the reason behind, because your mum was great.

• 50:11Speaker 03

  Oh, yeah.

• 50:12Angela Hartnett?

  Great cook.

• 50:12Speaker 03

  She was a great cook and she was a great baker. She's great all things with crafty hands things.

• 50:19Angela Hartnett?

  Yeah.

• 50:20Speaker 03

  And she had a recipe, a cookie recipe, that I now have that I cannot get right.

• 50:25Angela Hartnett?

  You cannot get right?

• 50:26Speaker 03

  Yeah, I've tried a bunch of times. Yeah, yeah, yeah.

• 50:28Angela Hartnett?

  Well, this isn't your mum's recipe. This is a really simple one.

• 50:31Speaker 03

  Go on.

• 50:32Angela Hartnett?

  And so we've got brown sugar and white sugar in there and just we're mixing it with butter. Cream it all together.

• 50:38Nick Grimshaw?

  This must be great to listen to.

• 50:40Angela Hartnett?

  Yeah. Welcome, Andrew, to Dish.

• 50:44Nick Grimshaw?

  You're in the car like, this is a good podcast.

• 50:49Angela Hartnett?

  So that's all creamed together. Then I'm gonna add our egg in.

• 50:51Speaker 03

  Uh huh. Just yolk.

• 50:53Angela Hartnett?

  Just, I know, that's.

• 50:54Speaker 03

  No, that's egg white as well.

• 50:55Angela Hartnett?

  Egg white as well. You see, you do know the term.

• 50:57Speaker 03

  You know what egg is?

• 50:59Nick Grimshaw?

  I think you know what an egg is.

• 51:00Angela Hartnett?

  Don't play yourself out.

• 51:02Speaker 03

  Broken a yolk or two in my turn.

• 51:04Nick Grimshaw?

  Genuine question, why do you do it afterwards? Why not just whack it all in?

• 51:07Angela Hartnett?

  Certain recipes, like certain cake recipes, you can whack it in. This recipe says don't, so you follow the recipe next.

• 51:12Speaker 03

  And do you gradually put the flour in now?

• 51:14Angela Hartnett?

  No, all in. And if you can pass me that wooden spoon, I'm gonna give this to you.

• 51:19Nick Grimshaw?

  Okay.

• 51:19Angela Hartnett?

  You can stir all that in. Yeah, just stir it all in, mix it in, yeah.

• 51:24Speaker 03

  Is there a folding thing or?

• 51:25Angela Hartnett?

  No, just give it a good old mix. I'm gonna add a little bit of vanilla essence as well.

• 51:30Nick Grimshaw?

  Nice. How bad are the ones that you have made, Andrew?

• 51:32Speaker 03

  They're edible, but they're very disappointing. My mum used to make them so good. They were just like soft in the middle, crunchy on the outside.

• 51:39Angela Hartnett?

  Okay.

• 51:39Speaker 03

  Pretty thin.

• 51:40Nick Grimshaw?

  Mm hmm.

• 51:41Speaker 03

  I don't know, just.

• 51:42Angela Hartnett?

  Maybe it's great, like you say, it's maybe you're either they're too thick or you're not making them big enough or cooking them long enough.

• 51:48Speaker 03

  Honestly, I wish.

• 51:49Angela Hartnett?

  Chocolate in here.

• 51:50Nick Grimshaw?

  I do feel like mums have a knack though, just like adding bits and doing things.

• 51:55Speaker 03

  Is your mum a?

• 51:58Speaker 03

  No, but like mums generally. Like good mums.

• 52:01Nick Grimshaw?

  Yeah, like, yeah, like mums.

• 52:03Speaker 03

  Like mums, you know, proper mums.

• 52:04Nick Grimshaw?

  She makes a fantastic gin and tonic.

• 52:08Speaker 03

  That's a virgin.

• 52:09Nick Grimshaw?

  I would say, yeah, like she makes.

• 52:10Speaker 03

  A version of a mum.

• 52:11Angela Hartnett?

  All right, that's brilliant, Andrew. That's perfect.

• 52:13Speaker 03

  Actually, this is all I kind of needed to do, to be honest. And this is where I would stop usually.

• 52:18Angela Hartnett?

  That's fine.

• 52:19Speaker 03

  And just do that and start.

• 52:20Angela Hartnett?

  That's all right. So we need to rest that for about an hour because you'll see it's really sticky and you can't mould it. So pass me the one that's pre-made. There you go.

• 52:27Speaker 03

  Very blue peter.

• 52:28Angela Hartnett?

  Very blue pety. See, I love all these English references.

• 52:31Nick Grimshaw?

  Very nice.

• 52:32Angela Hartnett?

  So you're both gonna mould some cookies.

• 52:34Nick Grimshaw?

  Okay.

• 52:35Angela Hartnett?

  You can both do that. You've both got clean hands.

• 52:37Speaker 03

  Just like a ball?

• 52:37Angela Hartnett?

  Yeah, just literally a ball, sort of that shape. And then straight like that. And then we're just gonna pat them down. There we go. Right, perfect. We're done. Easy.

• 52:45Nick Grimshaw?

  Great.

• 52:46Angela Hartnett?

  Let's see if they're as good as your mum's.

• 52:47Speaker 03

  I mean, they look, I mean.

• 52:49Angela Hartnett?

  Let's see.

• 52:49Nick Grimshaw?

  They do look good.

• 52:50Speaker 03

  They look fantastic.

• 52:53Nick Grimshaw?

  The cookie thing.

• 52:54Speaker 03

  Wait, wait, wait. Shall we all have a bite at the same time?

• 52:57Nick Grimshaw?

  Okay, okay.

• 52:57Speaker 03

  So I'm gonna get this one.

• 52:58Nick Grimshaw?

  Wait, wait, wait.

• 52:59Angela Hartnett?

  Right.

• 52:59Nick Grimshaw?

  Okay.

• 52:59Speaker 03

  ASMR style.

• 53:00Nick Grimshaw?

  Okay.

• 53:01Angela Hartnett?

  Okay.

• 53:01Nick Grimshaw?

  Okay.

• 53:02Angela Hartnett?

  One more.

• 53:07Speaker 03

  Good.

• 53:07Angela Hartnett?

  They are good, aren't they?

• 53:08Speaker 03

  It's really good.

• 53:09Angela Hartnett?

  Are they good? Are you happy?

• 53:10Speaker 03

  I'm beyond happy.

• 53:11Angela Hartnett?

  You didn't take them home, did you?

• 53:12Speaker 03

  If you don't mind.

• 53:13Angela Hartnett?

  Course you can.

• 53:14Nick Grimshaw?

  Crisp.

• 53:14Angela Hartnett?

  They're nice.

• 53:15Speaker 03

  Really crisp and soft. Perfect.

• 53:16Angela Hartnett?

  Yeah. Well done, boys.

• 53:19Speaker 03

  You're welcome.

• 53:23Nick Grimshaw?

  So Andrew, we have a Waitrose goodie bag here.

• 53:26Speaker 03

  Oh, wow.

• 53:27Angela Hartnett?

  For you.

• 53:28Speaker 03

  My mum would have been obsessed with this.

• 53:30Nick Grimshaw?

  Stacked with stuff.

• 53:31Speaker 03

  Oh my gosh, really?

• 53:33Nick Grimshaw?

  Yeah.

• 53:33Speaker 03

  Wow. She would be like, oh, I'll use all of this.

• 53:36Nick Grimshaw?

  Yeah. Mums love a freebie.

• 53:39Speaker 03

  Like love, no matter what it is.

• 53:42Nick Grimshaw?

  All you've got to do is answer the question in this envelope.

• 53:45Speaker 03

  Hi, Andrew.

• 53:46Nick Grimshaw?

  Hi.

• 53:47Speaker 03

  Thank you so much for joining us down Dish. We knew you'd be brilliant and you have delivered. Okay. It feels weird. We heard you once shared a house with Jamie Dorn, Eddie Remain, Charlie Cox and a few other fellow actors in your early days in LA. So for your chance to win the Waitrose goodie bag, we'd like to take a trip down memory lane. We're gonna give you some classic housemate scenarios. And all you have to do is tell us which of your former housemates was most likely to fit the bill. Good luck and thanks. Team Dish. All right, great.

• 54:12Nick Grimshaw?

  I never knew that until today.

• 54:14Speaker 03

  Well, I didn't actually live with them. I was down the street. They were all living together and I was, I was pretty much living with them. I was just sleeping elsewhere.

• 54:21Nick Grimshaw?

  Okay.

• 54:22Angela Hartnett?

  Yeah.

• 54:22Speaker 03

  So I still feel like we can do this.

• 54:24Nick Grimshaw?

  Yeah. It's not that deep, is it?

• 54:26Speaker 03

  Yeah.

• 54:28Nick Grimshaw?

  It's not that.

• 54:29Speaker 03

  You wanna state the facts?

• 54:30Nick Grimshaw?

  Yeah, yeah.

• 54:33Speaker 03

  You're not liable to get sued.

• 54:36Nick Grimshaw?

  Okay, flatmate questions. Who was the cleanest?

• 54:39Speaker 03

  Eddie.

• 54:40Nick Grimshaw?

  Yeah.

• 54:42Angela Hartnett?

  God, that was very, you can believe that.

• 54:44Nick Grimshaw?

  I feel like Eddie. Who was most likely to leave their washing in the machine? Or maybe you weren't privy to that as a neighbour.

• 54:50Speaker 03

  I'm gonna guess at it. I'm gonna say Jamie Dorn.

• 54:53Nick Grimshaw?

  Hmm.

• 54:54Angela Hartnett?

  Cheeky.

• 54:55Speaker 03

  I've gotta choose one of them.

• 54:57Angela Hartnett?

  Who was the least likely to take the bins out?

• 54:59Speaker 03

  Jamie Dorn.

• 55:00Angela Hartnett?

  Jamie.

• 55:02Nick Grimshaw?

  You're a great painter character. Who was the house chef?

• 55:06Speaker 03

  I'm gonna probably say Charlie Cox.

• 55:08Nick Grimshaw?

  Hmm.

• 55:08Angela Hartnett?

  Okay, nice. And finally, who was the one you would most like to live with again? I know you didn't, but who would you live with?

• 55:14Speaker 03

  Oh, I would love to live with any of those, honestly. That's not me trying to be a like, nice guy, but like, I really.

• 55:19Angela Hartnett?

  You're so nice.

• 55:20Speaker 03

  I really love those boys and I could, I went on a, I went on a trip recently with Charlie and we had one, just, we were sharing a room and separate beds, but yeah, a room, just to be clear. But, um, I mean, whatever. Whatever. Whatever. Buddies are buddies. And so I would, I would love to, and I was at Gras, we were Jamie last year. Jamie was there last year and we were pretty much sleeping together as well. So you know what I mean? And, um, and Eddie, Eddie would be the cleaner. So yeah, probably Eddie ultimately, but yeah, all three of them. Good boys. Good boys.

• 55:55Nick Grimshaw?

  Great boys. Great gang. All great lads, to be fair.

• 55:58Speaker 03

  All good lads. Yeah, yeah, yeah.

• 56:00Nick Grimshaw?

  And the goodie bag is yours.

• 56:01Speaker 03

  Oh, my God.

• 56:03Nick Grimshaw?

  There was a moment you didn't know if he was gonna get it, but he's got it.

• 56:06Angela Hartnett?

  He's got it.

• 56:06Nick Grimshaw?

  And Andrew, thank you so much.

• 56:08Angela Hartnett?

  Thank you. Such a great time.

• 56:09Speaker 03

  I had a lovely time. Thank you so much.

• 56:11Angela Hartnett?

  Thank you for coming.

• 56:12Speaker 03

  It was delicious and it was, yeah, thank you.

• 56:13Nick Grimshaw?

  Thank you. You can go and see the uprising from Friday. Andrew Garfield, every part of it.

• 56:20Speaker 03

  Thank you, Andrew.

• 56:25Nick Grimshaw?

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

• 56:32Angela Hartnett?

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

• 56:41Nick Grimshaw?

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

• 56:47Angela Hartnett?

  Dish from Waitrose is a Cold Glass Production. Waitrose, the home of food lovers.