Jack Whitehall (LIVE from The Royal Opera House), an aubergine parmigiana and an old fashioned

Highlights from our biggest live show yet! We’re thrilled to share our first ever live episode, recorded in September 2025 at The Royal Opera House in front of 2200 Dish fans. Our guest, Jack Whitehall, is an English comedian, presenter, actor and writer - and no stranger to stages of such grandeur. Jack joined us to help settle Nick and Angela’s nerves and provide just a little bit of chaos in our on-stage kitchen. The night is one huge celebration of Dish, complete with special guests, a house band (thank you Sous Chefs), a trap door and more dry ice than we ever thought possible. The show starts with a glass of Veuve Clicquot to celebrate a landmark moment before Nick mixes up an old fashioned for Jack. Angela serves an aubergine parmigiana, a Dish classic that proved a big hit for Shania Twain last year, alongside a glass of Prunotto Barolo, paired by the Waitrose wine experts. Jack can be seen in the new Prime Video show Malice, where he plays a manipulative male nanny alongside David Duchovny and Carice van Houten. The role involved some cheffing skills, which come much more naturally to Jack than his father Michael, who is in the crowd for this show. From food likes and dislikes to the Fast Food Quiz under a spotlight, and a goody bag reveal that comes out of nowhere, this is Dish - but not like you’ve seen it before. The show took place on the same night as the launch party of Angela’s new restaurant, Cicoria, situated on the top floor of the Opera House. You can watch full episodes of Dish on YouTube and, new for this season, on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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• 0:51Speaker 02

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

• 1:01Speaker 02

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

• 1:05Speaker 03

  And I'm Angela Hartnett.

• 1:06Speaker 02

  We've got a special bonus episode essentially now. Because what we're going to get into is what happened when Jack Whitehall joined us for Dish Live, which we did at the Royal Opera House.

• 1:18Speaker 03

  Yes.

• 1:19Speaker 02

  And Jack came and joined us to talk all about his new show Malice, which is in with David Duchovny. And he plays like a evil.

• 1:27Speaker 03

  Evil man.

• 1:27Speaker 02

  Evil nanny, manny. Which is sort of an unusual role for Jack Whitehall. So he was on to talk about that. And he is so natural and comfortable on the stage.

• 1:39Speaker 03

  He was brilliant. He was very, very funny.

• 1:41Speaker 02

  But I mean, that's what we needed.

• 1:43Speaker 03

  No, we did.

• 1:43Speaker 02

  I don't know if I was comfortable. I had a nap and it messed me up.

• 1:47Speaker 03

  Oh, during the day? Yeah.

• 1:48Speaker 02

  It felt weird.

• 1:49Speaker 03

  Oh, yeah, because you didn't go home. You came straight from radio and had the whole sort of day, yeah. What time had you been up? Five o'clock or something? Yes, it's a long day, yeah.

• 1:56Speaker 02

  It was a long day, yeah. I really suffered for the arts. Yeah, I really do. I really do. Anyway, how was that for you? Because that was, it was a busy night for you.

• 2:04Speaker 03

  A busy night. The restaurant opening.

• 2:07Speaker 02

  Restaurant opening. We were live on stage. I didn't realise it was that big.

• 2:10Speaker 03

  Yes, big.

• 2:11Speaker 02

  It was very big.

• 2:11Speaker 03

  Uh, yeah, two, over 2,000 people.

• 2:14Speaker 02

  Yeah.

• 2:14Speaker 03

  It was, I think we were both nervous.

• 2:16Speaker 02

  Yeah.

• 2:16Speaker 03

  And then, um, but then silly things happened that made us relax and laugh. And I think we've spoken about it, haven't we? When they were going, Nick, Angela to the stage. We're like, where's the stage?

• 2:24Speaker 02

  We didn't go to the stage.

• 2:25Speaker 03

  Um, but I know it was great fun, I think. And like all those things, they go remarkably quick.

• 2:30Speaker 02

  Yes.

• 2:30Speaker 03

  You sit there and then you turn around and then it's like it's over.

• 2:33Speaker 02

  Yeah, because it was in the theatre, we were able to have a trapdoor.

• 2:37Speaker 03

  Yeah.

• 2:37Speaker 02

  Objects lowered down like you were part of a play or a musical.

• 2:40Speaker 03

  Next time.

• 2:41Speaker 02

  I was desperate for something, fly in. Something, something. And we got so many nice messages about the show. Um, Elaine was there.

• 2:49Speaker 03

  Yeah.

• 2:49Speaker 02

  And messages on Instagram say it was such a good night. Lots of laughs, please do more like this. Um, you are a great combo like prosciutto and melon.

• 2:56Speaker 03

  Oh.

• 2:59Speaker 03

  Sweet and sour.

• 2:59Speaker 02

  Yeah.

• 3:00Speaker 03

  Sweet and sour.

• 3:00Speaker 02

  Um, yeah, we should do more. And Stephanie said we had the best time and I caught the apple. Thank you, Jack Whitehall. That will make more sense once you listen to this episode.

• 3:10Speaker 03

  Yes, yes.

• 3:11Speaker 02

  Me, she's mum caught something from Jack Whitehall.

• 3:14Speaker 03

  What do you mean she caught something from Jack Whitehall?

• 3:15Speaker 02

  Because he threw things into the crowd.

• 3:17Speaker 03

  Oh, right, yes.

• 3:18Speaker 02

  I think she got some hammer, something.

• 3:19Speaker 03

  Did she?

• 3:19Speaker 02

  Yeah, yeah. And so she was thrilled, yeah, she was good, yeah. And Madonna Perkins has been on, uh, saying we have an opera house in Australia.

• 3:29Speaker 03

  Okay.

• 3:29Speaker 02

  Um, why don't you come and do the Sydney Opera House?

• 3:32Speaker 03

  Okay, yeah, sure.

• 3:33Speaker 02

  Yeah, yeah, yeah.

• 3:34Speaker 03

  Thank you.

• 3:34Speaker 02

  People do do podcasts from there.

• 3:35Speaker 03

  They do.

• 3:36Speaker 02

  Alice Levine did a podcast from there.

• 3:37Speaker 03

  Yeah.

• 3:37Speaker 02

  Anyway, let's get into this, shall we? Very special episode. Uh, this is what happened when me and Angela met Jack Whitehall at the Royal Opera House.

• 4:11Speaker 02

  Hello.

• 4:14Speaker 02

  Hello, hello.

• 4:15Speaker 03

  Hello.

• 4:16Speaker 02

  Wow, hello.

• 4:20Speaker 03

  This guy, two minutes and a half, let's fall.

• 4:23Speaker 02

  Hi, everybody.

• 4:24Speaker 03

  Hi, hello.

• 4:25Speaker 02

  Welcome to Dish Live, welcome.

• 4:29Speaker 02

  Wow. This is dry ice, by the way. Not a pig in a blanket era.

• 4:35Speaker 03

  Not in a pig in a blanket or anything.

• 4:36Speaker 02

  Hi, everybody. My god, thank you so much for coming. I actually can't believe that we're here, can you?

• 4:41Speaker 03

  No.

• 4:42Speaker 02

  When you first came, you thought you were the guest.

• 4:45Speaker 03

  Yes, alright, we've said that enough times in the three years we've been doing the podcast.

• 4:48Speaker 02

  But I never realised we'd get to, like, the Royal Opera House.

• 4:51Speaker 03

  I know, it is quite incredible.

• 4:53Speaker 02

  Yeah.

• 4:53Speaker 03

  But thank you all for coming, it's amazing you all come, thank you.

• 4:56Speaker 02

  Honestly.

• 4:57Speaker 03

  Giving up your, um, Wednesday night, isn't it?

• 5:00Speaker 02

  Quite overwhelming, though.

• 5:01Speaker 03

  I know, but we're blessed, aren't we?

• 5:02Speaker 02

  We're blessed, we're blessed, we're blessed, yeah. Uh, when we got asked to do this and they said, "Oh, do you wanna do Dish Live at the Royal Opera House", we were like, "Yeah", I didn't think so.

• 5:11Speaker 03

  You thought it was 20 people?

• 5:12Speaker 02

  I didn't think it was this big.

• 5:14Speaker 03

  This big, yes.

• 5:15Speaker 02

  We can't really see out there, so it'd be good if we could get the lights on and see everyone that listens to Dish. Oh, hi, everybody. There you are. Hi. Hi, everybody, and everyone's up there and all.

• 5:26Speaker 03

  I know, right on the top.

• 5:26Speaker 02

  Sometimes now, when we're doing the podcast, there's like 17 people, and Angela, you'll be like, "Do we have to have 17 people watching us", now there's [bleep] 2,500.

• 5:39Speaker 03

  I know, we're the trapdoorists, that's all I'm saying.

• 5:41Speaker 02

  We do have a trapdoor.

• 5:41Speaker 03

  If I disappear suddenly.

• 5:42Speaker 02

  So we're shy. But we're gonna do it.

• 5:45Speaker 03

  We're gonna do it, it's gonna be great.

• 5:46Speaker 02

  But we're kinda gonna do it just like a regular dish, but with some extra brilliant things. We've got our dish kitchen, we have our dish table, we have me, we have Angela, we have some wonderful additions, of course. Give it up for our band tonight, the Sushes, everybody.

• 6:03Speaker 02

  Our house band.

• 6:07Speaker 02

  Yeah.

• 6:18Speaker 02

  I love them. Yeah!

• 6:21Speaker 03

  Thank you.

• 6:21Speaker 02

  Thank you, sous chefs.

• 6:25Speaker 02

  We've got the language thing?

• 6:27Speaker 03

  Oh, yes, we do. So, if you see up there, there's like a strip across, it's obviously the Opera House. It used to be the Italian Opera House. And now if I say something in Italian like, "Piano come nuovo", it will translate up the top.

• 6:41Speaker 02

  Oh, I love that. What did you just say?

• 6:43Speaker 03

  I just said, "To be full like an egg".

• 6:45Speaker 02

  Ooh. "To be full like an egg". You're always saying that as well.

• 6:48Speaker 03

  I'm always saying that to you. And if I say another one, "Essere come il pricímolo",

• 6:54Speaker 02

  Oh, oh.

• 6:55Speaker 03

  "Being like parsley".

• 6:57Speaker 02

  Classic phrases, we need.

• 7:01Speaker 02

  "Full like an egg", "Be like parsley".

• 7:04Speaker 03

  And our final little one is, "Buono come il pane", You'll like this one.

• 7:09Speaker 02

  What's this one?

• 7:10Speaker 03

  This one is, "Good as bread".

• 7:11Speaker 02

  "Good as bread"?

• 7:12Speaker 03

  "Good as bread",

• 7:13Speaker 02

  What's the one about? So, we've got the Italian translation up there. We've also got a northern translation for me.

• 7:20Speaker 03

  Yeah.

• 7:20Speaker 02

  So, if I were to say something like, "Do you want from shop", that would be, "Would you like anything from a local..."

• 7:29Speaker 03

  Waitrose.

• 7:30Speaker 02

  Waitrose.

• 7:30Speaker 03

  There you go.

• 7:32Speaker 02

  Yeah, yeah. So, we've got the kitchen. Some of it is real, some of it's not real. The fridge is real. Real fridge, real fridge. A woofer is a real fridge, please. Stocked, real oven. I can't believe that made it. I hate this.

• 7:49Speaker 03

  Oh, God. This is Nick all over. Every time we're on the set,

• 7:52Speaker 02

  I hate this.

• 7:53Speaker 03

  You always criticize something.

• 7:55Speaker 02

  Well, it looks rubbish.

• 7:55Speaker 03

  Well, I'll show you what you can do with that. You've got something down here. Get it in the trap.

• 8:00Speaker 02

  Get it in the trap.

• 8:01Speaker 03

  Oh, my God. Be careful, actually. You can't actually see the entrance.

• 8:04Speaker 02

  You can't see down the trap.

• 8:05Speaker 03

  Don't fall down the trap.

• 8:06Speaker 02

  Oh, my God. Oh, I love the smell of that.

• 8:08Speaker 03

  Yeah.

• 8:09Speaker 02

  Mmm.

• 8:10Speaker 03

  Love the smell of that.

• 8:11Speaker 02

  Don't you like that? No?

• 8:14Speaker 03

  I love the smell of dry ice.

• 8:15Speaker 02

  Mmm, thank you.

• 8:16Speaker 03

  Thank you, trapdoor.

• 8:17Speaker 02

  Oh, I hate that plant. That's one of my main grievances at Dish.

• 8:21Speaker 03

  So, we've got loads of stuff.

• 8:22Speaker 02

  That shit plant. So, that's what we've got. Trapdoor, lights, real-life oven, the sous chefs, Angela Hartnett, me and a table. We have a guest. We have Jack Whitehall here tonight. Yeah. We've waited Jack on for ages, haven't we?

• 8:35Speaker 03

  Yeah, brilliant.

• 8:36Speaker 02

  And now the stars have aligned tonight. So Jack's gonna be here.

• 8:40Speaker 03

  Yeah, and he's here to promote his new series on Amazon.

• 8:43Speaker 02

  Yeah, we watched it last night called Malice.

• 8:45Speaker 03

  And he's done so much.

• 8:46Speaker 02

  Oh my god, so much.

• 8:47Speaker 03

  He's a bit like you, I think, Jack. You know, you think you're older than you are. I mean this in a great compliment.

• 8:51Speaker 02

  Right.

• 8:51Speaker 03

  Take it well, take it well.

• 8:53Speaker 02

  Right, right.

• 8:54Speaker 03

  Because you've both been in the biz, so to speak, from a young age.

• 8:57Speaker 02

  Yeah, we started at six.

• 8:58Speaker 03

  Exactly, you know. So I think because you were so familiar to seeing Jack do so many things, like the Brits and presenting loads of other stuff, you feel like he's been around for ages, but he's a very young man, like you can tell. Looking great.

• 9:10Speaker 02

  Yeah, nice save.

• 9:13Speaker 02

  Did anyone hear the episode when Jack's mum and dad came on? Yeah, we had Hilary and Michael Whitehall on. It was kind of like early days of Dish, maybe.

• 9:22Speaker 03

  Yeah, they were.

• 9:24Speaker 02

  They're here! In the director's box! Yes! Hilary looks thrilled.

• 9:31Speaker 03

  Michael hasn't even waved at us.

• 9:32Speaker 02

  He's waving, Michael.

• 9:34Speaker 03

  Come on, Michael.

• 9:35Speaker 02

  Oh, Michael. Hey, Hilary's hair's good. Yeah, oh yeah.

• 9:41Speaker 02

  We always ask guests when they come on to tell us what they want to eat. You know, we want them to be happy, we want them to be having a dead nice time, and some people will write like, "Oh, whatever, a burger" or something. And I remember Hilary's letter was brilliant.

• 9:53Speaker 03

  Oh, she wrote an actual letter.

• 9:54Speaker 02

  You could have published it. Do you remember it?

• 9:56Speaker 03

  Yeah.

• 9:56Speaker 02

  And they referred to lobster as lobby, which I loved.

• 10:00Speaker 02

  Bit lobby. But not only are we doing this tonight, Angela, how many restaurants do we have? Six, five, four?

• 10:07Speaker 03

  Six, six, yeah.

• 10:07Speaker 02

  Six. Six, six restaurants! And Angela is opening a brand new restaurant in here, in the Royal Opera House, tonight.

• 10:16Speaker 03

  We're launching tonight, party.

• 10:17Speaker 02

  Launching tonight.

• 10:18Speaker 03

  The party, yeah.

• 10:19Speaker 02

  And then when will it open? When can everyone go?

• 10:20Speaker 03

  It'll open at the end of next week.

• 10:21Speaker 02

  End of next week. So you've had to prepare for this, run the other restaurants, and then also open tonight. So when we finish here, Angela has to go and open a restaurant upstairs. So you've had quite a hell of a week.

• 10:34Speaker 03

  Yeah, a busy week. I mean, people who know me in the audience will go, "That just sounds like me, disorganised, didn't check a diary, said yes to something." But no, it was just bad timing. Not bad timing, I don't mean it like that.

• 10:45Speaker 02

  No!

• 10:45Speaker 03

  It was great timing that we're doing this.

• 10:46Speaker 02

  No offence, everyone!

• 10:47Speaker 03

  No offence to everyone that's turned up.

• 10:49Speaker 02

  Well, imagine it's like...

• 10:50Speaker 03

  It's a lot of pressure.

• 10:51Speaker 02

  A lot of pressure.

• 10:52Speaker 03

  But it's okay. We thrive on it.

• 10:54Speaker 02

  You should have a drink to cheers you.

• 10:55Speaker 03

  Cheer me up, that's terrible.

• 10:56Speaker 02

  No, to cheers you, not cheers you up. Cheers, cheers, cheers on the new restaurant. What was it like then this week? Because like we were doing our Zoom to prep for this and we catch up every week. You know, Ange was being brought food by people, you were testing stuff, you have your chef whites on.

• 11:10Speaker 03

  Yeah, yeah, yeah.

• 11:10Speaker 02

  What's your favourite thing on the menu?

• 11:12Speaker 03

  Oh crikey, you know, I really hate that question when people ask that.

• 11:15Speaker 02

  All right then.

• 11:16Speaker 03

  Yeah, no, it's just because you're basically implying other stuff isn't as good.

• 11:20Speaker 02

  No, no, okay, so what do you think I'd like on the menu?

• 11:22Speaker 03

  Oh, well.

• 11:24Speaker 02

  Bird's eye potato waffle.

• 11:25Speaker 03

  Yes, I think you'd like.

• 11:26Speaker 02

  With beans.

• 11:27Speaker 03

  Fish fingers, yes.

• 11:32Speaker 03

  And your mum's cabbage, you know, yeah. No, I think you would like the veal chop.

• 11:36Speaker 02

  Mmm.

• 11:37Speaker 03

  Yeah, nice little chilli garlic butter on top.

• 11:40Speaker 02

  Yeah.

• 11:40Speaker 03

  Loads of herbs on that, serve with some, and then I think you'd love this lovely braised beans and tomato salad.

• 11:46Speaker 02

  Oh, yeah.

• 11:47Speaker 03

  I think you would like that, so when you're in next, we'll cook that for you.

• 11:50Speaker 02

  Maybe I'll come after this.

• 11:51Speaker 03

  Yeah.

• 11:51Speaker 02

  And well cheers, and congratulations.

• 11:53Speaker 03

  Thank you very much.

• 11:53Speaker 02

  Angela Hartnett, everybody, come on.

• 11:55Speaker 03

  Thank you, thank you.

• 11:57Speaker 02

  Cheers, that is amazing.

• 11:58Speaker 03

  Thank you.

• 11:59Speaker 02

  Shall we get our guest in?

• 12:00Speaker 03

  I think so.

• 12:01Speaker 02

  Yeah, I think we should, I think we should do this. Get ready everybody to welcome our wonderful guest to Dish. We welcome a comedian, a writer, actor, presenter. He knows all about, you know, comedy timing and razor sharp roasts of celebrities. Tonight though, he's going to be talking more about roast aubergine. The most noise possible, please, for the one and only Mr Jack Whitehall.

• 12:35Speaker 04

  Look at us.

• 12:37Speaker 02

  Here we are.

• 12:38Speaker 04

  We bloody made it, didn't we?

• 12:39Speaker 03

  Look at us.

• 12:40Speaker 04

  The Royal Opera House.

• 12:42Speaker 03

  Can you believe it?

• 12:43Speaker 04

  This is, there's dry ice.

• 12:45Speaker 03

  Dry ice, there's a bath.

• 12:46Speaker 04

  There's a bath, there's a trapdoor. I didn't get to come through, which I'm very upset.

• 12:50Speaker 02

  You can go out of it.

• 12:51Speaker 04

  I can exit.

• 12:51Speaker 02

  Yes.

• 12:52Speaker 04

  Trapdoor exit.

• 12:53Speaker 02

  I really want to do it. Your mum and dad are here.

• 12:55Speaker 04

  What?

• 12:56Speaker 02

  Yeah, they're up there.

• 12:56Speaker 04

  Are they?

• 12:57Speaker 02

  Yeah.

• 12:57Speaker 04

  Oh, there he is.

• 12:59Speaker 02

  Hillary and Michael, there they are.

• 13:00Speaker 04

  Oh no. The Phantom of the Opera.

• 13:01Speaker 03

  Oh god, he's heckling.

• 13:03Speaker 05

  Jack, can you hear me?

• 13:06Speaker 04

  Yes.

• 13:07Speaker 05

  What are you doing on this show? It's a cockery show. You could boil an egg.

• 13:14Speaker 04

  Okay, hecklers will be chucked out. Can you please sit down?

• 13:16Speaker 02

  Please, Michael.

• 13:17Speaker 04

  And someone take that microphone away from him. Sit down before it turns into a rally.

• 13:22Speaker 02

  Yeah, please. Guys, you take a seat and I'll get you a drink.

• 13:26Speaker 04

  Also, don't put the spotlight on Michael. That's very dangerous.

• 13:29Speaker 02

  Yeah, no spotlight on Michael.

• 13:29Speaker 04

  He gets confused by that. He might think it's the end. Don't move towards the light.

• 13:36Speaker 02

  So Jack, when we asked, you know, our guests what they want to eat, you said, "There's not an alcoholic drink I won't drink."

• 13:42Speaker 04

  Yeah, I think that's true. I genuinely think I've never met a drink I didn't like. Yeah, white wine, red wine, beer.

• 13:49Speaker 03

  You've never had that spirit moment that, you know, I've got with tequila, that you were so ill that you can never go near it again?

• 13:54Speaker 04

  Yeah, definitely had those moments where I'd been so ill and still thought, "No, I'll come back for seconds." I've never been part of a drink. Yeah, and I've had, yeah, I mean, like, Smirnoff Ice, that used to be my drink when I was at university. Yeah. Oh, I loved, I did something called a Turbo Shandy, which was half beer, half Smirnoff Ice.

• 14:13Speaker 03

  Yeah.

• 14:13Speaker 04

  In a pint glass.

• 14:14Speaker 03

  Oh, my God.

• 14:15Speaker 04

  This is one fan of the Turbo Shandy. That is the first time a Turbo Shandy has ever been cheered in the Royal Opera House.

• 14:24Speaker 03

  It's going down in history, you see that.

• 14:26Speaker 02

  We've done you an old fashioned because you like an old fashioned.

• 14:28Speaker 04

  This looks great. The thing that I've definitely changed with my approach to drink, I think, is I've got older, I definitely have now learnt to appreciate new ways of enjoying an alcoholic beverage.

• 14:38Speaker 03

  Not just g-g-g-g.

• 14:39Speaker 04

  Exactly, yeah. I think now the one that I appreciate as a parent is that, that one glass of red, just to take the edge off.

• 14:46Speaker 03

  Oh, yeah.

• 14:47Speaker 04

  Like, you know, yeah, there's parents in the room.

• 14:50Speaker 03

  Yeah.

• 14:50Speaker 04

  The one glass of red that you have at six o'clock and then I'm ready to start the day. It's honestly an absolute game changer.

• 14:59Speaker 03

  Do you have that before the radio show?

• 15:00Speaker 02

  Yeah, straight before radio. Yeah, it really, really takes the edge off.

• 15:04Speaker 04

  Yeah.

• 15:04Speaker 02

  Um, Jack, we have so much that we want to talk to you about tonight, but first we want to do food likes and dislikes, as we always like to do on Dish. So, Jack's likes and dislikes. Here's your list of likes, it's sort of in three segments. So first up, your regulars.

• 15:18Speaker 04

  Yeah.

• 15:18Speaker 02

  Eggs. Oh, love eggs.

• 15:21Speaker 02

  A burger, not smashed.

• 15:22Speaker 04

  No.

• 15:23Speaker 02

  No. With all the trimmings, what sort of trimmings are we talking on the Jack Whitehall burger?

• 15:27Speaker 04

  I'll have everything. I love pickles. I love a little bit of raw onion to add some texture. And I, yeah, obviously now the thing is like smash burgers, but it's made me think, I think I really like those big, fat, juicy burgers. The smash burgers now, I think it's gone too far.

• 15:41Speaker 02

  Too petite.

• 15:42Speaker 04

  Or crushed avocado as well. They love crushing it. What's the avocado don't deserve that?

• 15:46Speaker 02

  I know, poor thing.

• 15:48Speaker 04

  Eggs, by the way, is what I love. I think they're the best. They're like my.

• 15:51Speaker 02

  Any which way you can.

• 15:52Speaker 04

  They're incredible. They're the most versatile food. They're the Selena Gomez of dairy and, you know, they're multi hyphenates.

• 15:59Speaker 02

  Yes.

• 15:59Speaker 04

  Breakfast at lunch or dinner, they do it all. I think they're amazing. And I'll have any egg scrambled omelette. I like a posh egg when they deep fry it and stick it on some asparagus.

• 16:07Speaker 02

  Oh, wow. Look at you.

• 16:09Speaker 04

  Oh, yes. Fancy pants. But I'll also, you know, slotted up with a little egg mayo sandwich.

• 16:15Speaker 02

  Oh, yeah.

• 16:16Speaker 04

  I love that. The only thing that I will draw the line at is that weird pot of egg and four spinach leaves in prep.

• 16:23Speaker 02

  Oh, it's so sad.

• 16:25Speaker 04

  Oh, my God. It's the weirdest thing ever. Why does anyone buy that? It's literally next to the ham on bœur as well. What is wrong with you?

• 16:33Speaker 02

  Also on your list, we've never had this on our likes, milk.

• 16:36Speaker 04

  Milk?

• 16:37Speaker 02

  Well, normally people say like a recipe, they'd be like, oh, I like smoked salmon or this type of pasta. You're like, milk?

• 16:44Speaker 04

  Well, I just, I just don't think milk gets a lot of love these days.

• 16:47Speaker 02

  No.

• 16:48Speaker 04

  Do you know what I mean? Like, I grew up, as you know, many of us did in the era where milk was like, oh, it's amazing. It's full of calcium. It's good for your bones. It is great. Milk's fantastic. And then like seven years ago, it suddenly got cancelled.

• 16:58Speaker 02

  Yeah.

• 16:59Speaker 04

  And all of a sudden, you couldn't drink milk. And if you, oh, you drink, you drink milk, it's disgusting. You drink milk. It is the seed of Satan. You need to drink, you know, almond milk now. And I've done that. I've done all of the milks.

• 17:10Speaker 02

  Tried all the milks.

• 17:11Speaker 04

  Yeah, I have. Honestly, it's been a very experimental period for me.

• 17:15Speaker 02

  Yeah.

• 17:16Speaker 04

  When it comes to milks. And I've tried them all. I tried soya milk for a while and then I stopped because someone told me that it gives you moobs.

• 17:23Speaker 02

  Yes. Oestrogen production.

• 17:26Speaker 04

  Is this true?

• 17:26Speaker 02

  Yeah, we get moobs.

• 17:27Speaker 04

  You probably were the one that told me.

• 17:28Speaker 02

  Probably, yeah. It sounds like something I'd tell you, yeah. Then it goes a bit more specialist. Kedgery, spam fritters, corned beef, sardines, English mustard. These are all likes.

• 17:39Speaker 04

  These are all likes, yeah.

• 17:40Speaker 02

  Yes, I like these lists.

• 17:42Speaker 04

  Yeah, kedgery I like. It's just, it's great because it's curry for breakfast.

• 17:46Speaker 02

  Yeah.

• 17:46Speaker 04

  And I love it. I've, I've had a few meetings in London with like Americans and it's just so fun to order that. And then sit and eat curry and eggs and fish for breakfast and watch them look on in abject horror. And I love dishes like that. And spam, I guess, is the same as well.

• 18:02Speaker 02

  Yes.

• 18:02Speaker 04

  That's, I, I think Michael's influence. He, he grew up eating sort of wartime food and.

• 18:08Speaker 03

  And it's made you do it.

• 18:09Speaker 04

  Yeah, exactly.

• 18:10Speaker 02

  Do you have a wartime food fave?

• 18:12Speaker 03

  Oh, I don't know if I do actually.

• 18:13Speaker 02

  My dad used to have a, a dripping butty, which would be lard in a pan and he'd melt it down. And then he'd put the bread in it and then he'd give us that. That was his cooking. So it'd be lard soaked bread.

• 18:26Speaker 03

  Yeah. Not even.

• 18:27Speaker 02

  And it'd go, good wharf out of that. I was like, it's 1996, dad. I want some pesto.

• 18:34Speaker 03

  Yeah. Give me a piece of broccoli.

• 18:36Speaker 02

  Then I want to talk to you about this. This is really interesting. This was like your old rider.

• 18:40Speaker 04

  Hmm, oh yeah.

• 18:41Speaker 02

  And I need to know when this is from was like Haribo sweets, Star Mix and Diet Coke. And, and now it's evolved, right?

• 18:48Speaker 04

  Well, yeah, but because I, I never realised it was my rider. I would always turn up to these venues and there would be like Haribo Star Mix in there. And I'd be like, why do people just always assume that I want Haribo Star Mix? And then I realised that it's like part of your rider. So like you have a producer who does your shows and then asks in advance for Haribo. So everyone just assumed I want. But I chose that rider when I was like 19 because I started really early. And then it happened, you know, it was the same for 10 years. So now I don't, I don't think I have a rider. Well, I do have a rider when I got on tour with my dad.

• 19:19Speaker 03

  What's dad's?

• 19:20Speaker 04

  It is two bottles of Perrier Juve champagne.

• 19:24Speaker 03

  Perfect.

• 19:25Speaker 04

  And a defibrillator.

• 19:29Speaker 03

  Oh my god.

• 19:30Speaker 02

  I love that, that's his rider. Because I did some of them shows with you.

• 19:33Speaker 04

  Yes, yeah.

• 19:34Speaker 02

  Remember when I came along and knew Michael, and Michael would be popping that bottle pre-show?

• 19:38Speaker 04

  Yeah, pre-show.

• 19:39Speaker 03

  He'd bosh it pre-show.

• 19:40Speaker 04

  Oh my god, he really did.

• 19:41Speaker 02

  Yeah, and he'd just be sat there, and Jack was very focused, like getting in the zone, and Michael would be like, "Yeah."

• 19:46Speaker 03

  Yeah, Jack's like, he just does it.

• 19:48Speaker 02

  We also have your dislikes as well, because it was like a warning, you know, we don't want to make something that our guest hates. Um, you have mayonnaise and beans.

• 19:57Speaker 03

  Oh, yes.

• 19:57Speaker 02

  As your dislikes. Um.

• 20:00Speaker 03

  It's alright, I'm just gonna just, no.

• 20:03Speaker 04

  Oh my god.

• 20:04Speaker 02

  And she's just cancelling that mayo.

• 20:05Speaker 04

  I genuinely there for a moment.

• 20:07Speaker 03

  I'm off, I'm off. Just wanted to understand why you dislike all this stuff.

• 20:10Speaker 04

  When you stood up, I thought you were gonna like suddenly announce that you were a Hellmann's ambassador. No, I like.

• 20:16Speaker 03

  What's wrong with mayonnaise?

• 20:17Speaker 04

  I like both of these things. I have a complex history with mayonnaise, and I think as a kid, I really didn't like it because I had an association with sort of motorway service station sandwiches, and I just found it a bit icky, and then I've sort of managed to wean myself onto it. I like it to be jazzed up a little bit, you know, introduce a little bit of garlic, or some herbs, or some mustard, and then suddenly I'm down. But just raw dogging it still does slightly disgust me.

• 20:45Speaker 02

  And beans? What's your issue with beans?

• 20:47Speaker 04

  Well, beans, I love beans. I just, at my age now, can't trust them.

• 20:50Speaker 02

  Right.

• 20:51Speaker 03

  Oh.

• 20:51Speaker 04

  Which I think is a pretty standard, a pretty standard thing. But yeah, I have unfortunately inherited my father's guts, and I don't want to lower the tone.

• 21:00Speaker 03

  Enough said about that.

• 21:01Speaker 04

  Enough said, but yes, the flatulence issue.

• 21:03Speaker 03

  Okay, I love the honesty, Jack.

• 21:05Speaker 02

  We love the honesty, yeah, thank you. Carrying and sharing, it's good to know. On top of your list, though, we found out your loves were, you do love a whiskey, hence why we're having an old fashioned right now. And we wanted to ask you as well about foraged chicken, because we had on your list, foraged chicken, where you visited your gran and your uncle was there.

• 21:22Speaker 04

  My mom was like death staring me, "Don't tell this story." But we have an uncle who is rather eccentric, and he is into foraging, and yeah, we went for Sunday lunch at my grandmother's house once, and we were tucking into this lovely chicken, at which point my grandmother announced that Gerry had found the chicken, and we asked her to, you know, expand, and it turned out that he had found the chicken half defrosted in a bin outside Tesco's.

• 21:53Speaker 04

  I know. Absolutely disgusting, the idea of eating a chicken from Tesco's. Waitrose.

• 22:01Speaker 04

  All day long, people. I know.

• 22:05Speaker 02

  Sugar at the thought.

• 22:06Speaker 04

  Sugar at the thought.

• 22:07Speaker 02

  Oh, no.

• 22:11Speaker 02

  Horrible. And you do like to cook, though?

• 22:14Speaker 04

  Yeah, I've always had a really keen interest in food and, yeah.

• 22:17Speaker 02

  I always love it when I've been away, I always wanna cook when I get in the house. Because I feel like, I don't know, it does ground me. I don't know, it just makes the house feel like more like a house again.

• 22:26Speaker 04

  Yeah, and I'm not someone that can like multitask very well. So I'm totally focused on cooking when I am cooking and I'm not thinking about other things. And I love that element of cooking whereby you can completely switch off.

• 22:38Speaker 02

  You're immersed in it.

• 22:39Speaker 04

  Immersed in it, and I love that.

• 22:41Speaker 02

  And Ange, what are we going to eat?

• 22:43Speaker 03

  So we're gonna eat aubergine parmigiano.

• 22:45Speaker 02

  Oh, yes.

• 22:46Speaker 04

  Great, fantastic.

• 22:47Speaker 03

  So I'm gonna go off and get that for you.

• 22:49Speaker 02

  Oh, now, now is time.

• 22:51Speaker 03

  Is it time now?

• 22:52Speaker 02

  I think it's time. Yeah, it's time.

• 22:53Speaker 04

  Do you like any help?

• 22:55Speaker 03

  No, it's all good, it's all ready, you know, it's all done.

• 22:58Speaker 04

  Do you like me to clean up after Nick?

• 22:59Speaker 03

  No, no, I tend to end up having to do that, so I'll go and get it.

• 23:03Speaker 02

  That's a big news, yeah. All right, Ange, see you in a sec.

• 23:05Speaker 04

  Bye, Ange.

• 23:06Speaker 02

  Here we go, while Ange has gone to get the aubergine parmigiana, here's how she made it.

• 23:11Speaker 03

  Hello Royal Opera House, Angela Hartnett here, O B E M V E. Yes, I so love saying that, thank you Nick Grimshaw. And in about 90 seconds, I'm gonna show you how to make the most amazing delicious aubergine parmigiana. Even those two on stage could make it. Start the clock. So you start by making the tomato sauce. We're doing it the cheats way, so there's no chopping. Put your tinned tomatoes into the olive oil. Then put half an onion, skin removed, into the pan, no chopping. So you do the same with the garlic, no chopping. I told you this was easy. Cook it down for about 45 minutes. Don't forget to add a bit of salt and maybe a little bit of chili if you wanna kick. Meanwhile, take your aubergines, take the base off and cut them into thin rounds. Look how thin I'm slicing them.

• 23:54Speaker 03

  Look how thin I'm slicing them.

• 24:00Speaker 03

  I mean, you're an absolute C next Tuesday, making me say lines like that. But be careful, watch those fingers, we don't want any tears. Pop the aubergines in a colander, add a little salt and leave for about 35 minutes. The perfect amount of time for a music break.

• 24:23Speaker 03

  Oh my god. Cook the aubergines on a nice hot griddle. Cook them both sides so they char up nicely and start to crisp around the edges. Turn them over and cook them the same on the other side. They'll start to crunch up, that's when you know your aubergines are ready. After you've cooked all of them, start to layer up. This bit took ages, so I hope they speed it up in the edit.

• 24:47Speaker 03

  Nicely done, thank you crew. So if you've got a friend nearby, you can ask them to help you out. Otherwise, use Nick Grimshaw. Can you put some basil, please, rather than your sarcasm?

• 24:58Speaker 03

  Now, here we go.

• 24:59Speaker 02

  Some big ones and little ones, isn't it, for me, sir?

• 25:01Speaker 03

  Yeah, big ones, yeah, just a nice bit of basil there. How long's left, please? Ten seconds, chef. So the last layer of aubergine sprinkled with parmesan. That's it, job done. Place it in the oven for 45 minutes to an hour, and then it's showtime.

• 25:20Speaker 02

  Oh, yes.

• 25:24Speaker 03

  There it is!

• 25:28Speaker 02

  What's that guy with the Deliveroo jacket doing over there?

• 25:35Speaker 02

  Hey, Ange.

• 25:36Speaker 03

  It's like having two Nick Grimshaws, brilliant.

• 25:38Speaker 02

  I'm very excited about this, because who did you make this for before?

• 25:41Speaker 03

  Shania Twain.

• 25:42Speaker 02

  Shania Twain, yes.

• 25:45Speaker 03

  She loved it, just saying, Jack.

• 25:46Speaker 02

  Shania loved it.

• 25:47Speaker 03

  She loved it, just before she went to Glastonbury.

• 25:49Speaker 02

  Yeah. Do you need a hand, by the way?

• 25:51Speaker 03

  You can come and help me serve it.

• 25:53Speaker 02

  You're good, Jack. I never make an aubergine parmigiana.

• 25:57Speaker 04

  I've never made an aubergine parmigiana in my life.

• 25:59Speaker 02

  Is this like a classic in the Ange kitchen? In the Ange Arsenal?

• 26:02Speaker 03

  In the Ange Arsenal. It's definitely one we make at home a lot, yeah, for sure. And it's a great veggie dish. I mean, I say down there it takes a long time, but it's the frying of the aubergines. And I actually think, in a weird way, it tastes better the next day. I know that's weird, because the flavour's infused.

• 26:16Speaker 02

  Oh, yeah, and why did you do no-chop it? Because, you know, you were like, throw the garlic in.

• 26:20Speaker 03

  Well, there's a great chef called Michelle Hassan, and she's got this fantastic tomato sauce recipe that she just says you put half an onion in, clove of garlic, and let the tomatoes just cook, and then remove it. And then it's done. And my mum always makes her tomato sauce like that. So if it's good enough for my mum, good enough for us.

• 26:35Speaker 04

  For us.

• 26:36Speaker 02

  She knows.

• 26:36Speaker 03

  Anyway, continue eating.

• 26:38Speaker 04

  I've been taking my tomatoes out of the fridge as well.

• 26:40Speaker 03

  Yeah.

• 26:40Speaker 04

  Just like you said.

• 26:41Speaker 03

  Yes.

• 26:42Speaker 04

  You've got to remember you've taken them out the fridge. That's definitely something that I've realised as well. Because then I just take them out of the fridge and then leave them there and then don't use the tomatoes.

• 26:49Speaker 02

  You've got to use them.

• 26:50Speaker 04

  You've got to remember to use them.

• 26:51Speaker 02

  It's so funny that you said that, Andrew. It's really...

• 26:53Speaker 03

  Lots of people say it to me.

• 26:54Speaker 02

  You will have really taken that and ran with it. Andrew was saying you should never serve a cold tomato.

• 26:59Speaker 03

  Never.

• 27:00Speaker 02

  No, it's all people talk to me about in the street.

• 27:02Speaker 03

  Yes.

• 27:03Speaker 02

  Now, it's always a little bit awkward when we have to eat.

• 27:05Speaker 04

  This feels so bad.

• 27:07Speaker 02

  Yeah.

• 27:07Speaker 04

  I feel like we should chuck some of it out, like panto.

• 27:09Speaker 02

  Yeah.

• 27:11Speaker 04

  But you haven't created a dish that's very shareable.

• 27:13Speaker 02

  No.

• 27:13Speaker 04

  Especially from a distance.

• 27:14Speaker 02

  No.

• 27:15Speaker 04

  Come on, sir, open your mouth and I'll lob a bit of Parmesan.

• 27:19Speaker 02

  You can flick it like this.

• 27:21Speaker 04

  Maybe you can have an olive.

• 27:22Speaker 02

  Ow!

• 27:25Speaker 04

  She caught it. She caught it in her mouth.

• 27:27Speaker 02

  Brilliant.

• 27:28Speaker 04

  Wow, that's talent. Michael, would you like one? No, no, no, sorry.

• 27:33Speaker 03

  Leave Paul Michael.

• 27:34Speaker 04

  Not for Michael, please.

• 27:35Speaker 03

  Paul Michael.

• 27:36Speaker 02

  Andrew, this is delicious.

• 27:38Speaker 03

  Good.

• 27:39Speaker 02

  I really, really like this. I really like this.

• 27:41Speaker 04

  It's really good.

• 27:41Speaker 02

  I want to talk as well about your travels with your father on the show Travels With My Father. And you ate some quite mad stuff on that as well. You ate like scorpion on a stick and things like that.

• 27:52Speaker 04

  Yes, scorpion on a stick.

• 27:54Speaker 02

  Scorpion on a stick. And was Michael up for it? Because when he came on Dish, his requirements were very traditional.

• 28:01Speaker 04

  Yeah.

• 28:01Speaker 02

  You know, very traditional. So how did he deal with Asia? And were you quite open minded with trying new things?

• 28:07Speaker 04

  Yeah, I was really open minded and wanted to go and eat like street food and go to the best restaurants and try to sort of broaden our culinary horizons. He genuinely, in his bag, smuggled out things like gentleman's relish.

• 28:19Speaker 03

  No.

• 28:20Speaker 04

  Yeah, yeah. Coleman's mustard. I found ravieta crackers. Yeah.

• 28:25Speaker 03

  So when he went to the restaurant, he wouldn't eat anything or he'd just try and hide it and just...

• 28:29Speaker 04

  Not really, yeah. He'd sort of eat in the hotel before. And then, yeah, yeah. And then he wouldn't really like, really throw himself into it, I would say.

• 28:38Speaker 02

  I love packing a ravieta for your... Asia travels.

• 28:41Speaker 04

  I know.

• 28:42Speaker 03

  I'm sorry, crumbs, one time we got there, one time we're lucky.

• 28:45Speaker 04

  Everywhere we go.

• 28:46Speaker 02

  So dry, so dry.

• 28:48Speaker 03

  Oh, bless him.

• 28:49Speaker 02

  And I love that show so much, and I love your relationship. But one of the things that we said, that you said in an interview recently was that your greatest fear is turning into my father. This was before you became a father.

• 29:00Speaker 04

  Yes.

• 29:01Speaker 02

  But now you are a father.

• 29:02Speaker 04

  Yeah.

• 29:02Speaker 02

  Has the Michael-ism started to creep in?

• 29:06Speaker 04

  Um, well, I mean.

• 29:09Speaker 02

  They have.

• 29:10Speaker 04

  My daughter's two years old now.

• 29:12Speaker 02

  Yeah.

• 29:13Speaker 04

  Haven't sent her to boarding school yet, so I'm doing okay.

• 29:20Speaker 04

  When you suddenly put him into the spotlight, it's so disconcerting. It literally is like this theatre's haunted.

• 29:27Speaker 02

  Well, we had a really great time when they came on Tish.

• 29:30Speaker 03

  Yeah, they were brilliant.

• 29:30Speaker 02

  And we had a really great time with them, and I wanted to rewind and relive a moment. We've heard tonight, Jack loves to cook, and we heard a really great story from Hillary on the podcast of everything that she loves to make. Then we heard Michael's cooking story, and I thought it would be really good to rewind and have a little look at Michael's wonderful recipe.

• 29:49Speaker 03

  Culinary, I would say.

• 29:50Speaker 02

  Culinary skills, culinary skills. Let's have a look.

• 29:52Speaker 04

  What do you love to cook, Michael, when you're in the kitchen? What do you like to do at home? The only thing I can cook, and I think I do it better than most people, is scrambled egg.

• 30:02Speaker 02

  Oh, yes.

• 30:03Speaker 04

  I spend a lot of time doing it.

• 30:05Speaker 03

  How do you make your scrambled egg?

• 30:06Speaker 04

  I get lots of eggs.

• 30:09Speaker 03

  A good start.

• 30:10Speaker 04

  Bunch them all together.

• 30:12Speaker 03

  Yeah.

• 30:12Speaker 04

  Salt and pepper.

• 30:13Speaker 03

  Right.

• 30:14Speaker 04

  A little bit of butter.

• 30:15Speaker 03

  A lot of butter. If you can find it in the fridge, you slop in a bit of double cream.

• 30:20Speaker 04

  Oh, yes.

• 30:20Speaker 02

  So keep it light.

• 30:21Speaker 04

  But then the secret.

• 30:23Speaker 03

  Yeah.

• 30:24Speaker 04

  Is you then stir it on a very low heat for quite a long time.

• 30:29Speaker 03

  So you're folding more than whisking.

• 30:31Speaker 04

  Yes, very, very slow. But then the shouting start.

• 30:35Speaker 03

  Right.

• 30:35Speaker 04

  How long is this scrambled egg taking, Daddy? This is ridiculous. Why are you making such a great thing of it? Because it's the only [bleep] thing you can cook.

• 30:46Speaker 02

  I love him. Michael Whitehall, everybody. Oh my god.

• 30:52Speaker 04

  Really loving feeling.

• 30:54Speaker 02

  Eggs and the secret stir.

• 30:56Speaker 04

  Stirring.

• 30:57Speaker 02

  Stirring.

• 30:58Speaker 03

  He loves it.

• 30:59Speaker 02

  And we should talk about Malice.

• 31:00Speaker 03

  Yes.

• 31:00Speaker 02

  Which is your wonderful new TV show. I watched the first episode last night and I really, really loved it. And it shocked me because it's not the usual Jack Whitehall character that we've seen on the telly before. Who are horrible in it.

• 31:14Speaker 03

  Yeah.

• 31:14Speaker 02

  Yeah. It's got that thing that I love when you start watching you something, you're like, he's onto something. I don't know what his problem is. I love that sort of impending sense of doom.

• 31:25Speaker 03

  Have you ever played the baddie before?

• 31:26Speaker 04

  No, no, and I've always wanted to. I've always loved the idea of being able to play a proper villain. Like, I loved, when I was growing up, people like Alan Rickman and watching him play the baddie in movies. And loved the idea of getting the opportunity to do that. And then, so when this script came along, I was so excited to play this character that's much darker. And again, in a drama that's like a psychological thriller and is so different to anything that I've done before. It was like, normally I play characters that are idiots and you play characters that are idiots. It's really easy because you're just an idiot. And this guy was meant to be really competent. He was meant to be quite slick and intelligent. And he was meant to be able to make cocktails. He was meant to be able to cook. So all of these things, I had to do so much prep for.

• 32:09Speaker 03

  And what was the cooking? Where you had to go and train to be a cook or chef?

• 32:12Speaker 04

  I had to train to make a couple of different dishes. And one of the things, because a lot of it was shot in Greece, I had to learn how to prepare an octopus.

• 32:21Speaker 03

  Right.

• 32:21Speaker 04

  And there's a thing.

• 32:22Speaker 03

  And how was that?

• 32:23Speaker 04

  It was quite intense, yeah. There's an element where you bash it to break down the cuticles of the octopus.

• 32:28Speaker 03

  Tenderize it.

• 32:29Speaker 04

  Tenderize it, yeah. And then there was the next bit where they wanted me to fillet it. And they arranged for me to go and meet this chef in this restaurant in Greece, who unfortunately didn't speak any English. So when I arrived, he'd got the wrong end of the stick and thought I needed to learn how to bash the octopus. And I wanted to learn how to fillet the octopus. So he kept grabbing these octopuses and whacking them down. I was like, no, no, no. I need to learn how to prepare the octopus. And then another one would go down. I was like, just please stop. Please don't do that. Yeah, we've done that. We've covered that bit.

• 32:57Speaker 02

  We get that. And yeah, I can't wait to see more.

• 32:59Speaker 03

  It is very good. It is. Joking part, it's very good.

• 33:02Speaker 02

  We're gonna now take some audience questions. Because we've been doing the talking. I think it is only fair that we hear from this wonderful audience that we've got here tonight. Okay, audience question. I'm Angela's biggest fan. Wow. Please can I come on stage and get a self-portrait? Now, Angela's called selfies, self-portraits. And obviously I'm obsessed. People must ask you for selfies all the time now.

• 33:31Speaker 03

  Yeah.

• 33:31Speaker 02

  Self-portraits.

• 33:32Speaker 03

  Self-portraits, please. Can you call it the right language? Self-portraits, yes, yes.

• 33:36Speaker 02

  How do you feel about a self-portrait on stage?

• 33:39Speaker 03

  Sure.

• 33:39Speaker 02

  Really?

• 33:40Speaker 03

  Well, yeah, where's Mary?

• 33:41Speaker 02

  Shall we get Mary on? Okay, let's.

• 33:44Speaker 03

  Let's. Do you want to show? Yeah.

• 33:45Speaker 02

  Okay, come on, Mary. Where's Mary?

• 33:47Speaker 04

  Come on, Mary.

• 33:48Speaker 03

  Where's Mary?

• 33:49Speaker 02

  Come on, Mary. Where's Mary? Oh, Mary!

• 33:54Speaker 04

  Where's Mary?

• 33:56Speaker 03

  It's Mary!

• 33:57Speaker 02

  It's Mary!

• 33:58Speaker 04

  Wow!

• 33:59Speaker 02

  Mary!

• 34:01Speaker 03

  Oh, love Mary. I didn't know it was this Mary. Well, how are you? Congratulations! Oh, thank you! On your new show. Oh, Mary, you're amazing. This is Mary.

• 34:13Speaker 02

  I'll do you like a self. I won't be in it.

• 34:15Speaker 03

  Let's do a self-portrait.

• 34:16Speaker 02

  Oh, Jack, get in it.

• 34:16Speaker 04

  No, you're saying. Sorry.

• 34:18Speaker 03

  Come on.

• 34:18Speaker 02

  Okay. There you go.

• 34:23Speaker 02

  Hi, Mary! Mary Berry, everybody!

• 34:29Speaker 03

  I do scrambled egg just like your dad.

• 34:32Speaker 04

  Yeah, you do?

• 34:32Speaker 03

  Cream, slow heat.

• 34:35Speaker 04

  Yeah.

• 34:35Speaker 03

  And it's delicious.

• 34:38Speaker 02

  Thank you so much. Can you believe it?

• 34:40Speaker 03

  I mean, heavenly.

• 34:40Speaker 02

  Can you believe it? A round of applause for Mary Berry!

• 34:43Speaker 04

  Mary Berry!

• 34:43Speaker 03

  Oh, Mary!

• 34:47Speaker 02

  Hi Mary.

• 34:48Speaker 03

  Thank you, Mary.

• 34:49Speaker 02

  Mary Berry.

• 34:50Speaker 03

  Beautiful. That's what you call it now.

• 34:51Speaker 04

  Me as a guest, you've got Mary Berry right there.

• 34:54Speaker 02

  Oh, she's an icon.

• 34:56Speaker 03

  She's done it before, you see.

• 34:57Speaker 02

  She's done it before.

• 34:59Speaker 04

  Put her on the £10 note.

• 35:00Speaker 02

  Well, that was delicious. Thank you.

• 35:02Speaker 04

  I'll clear up.

• 35:03Speaker 03

  Oh, thank you, Jack.

• 35:04Speaker 02

  Oh, sorry, that was quite loud. Oh, Jack, thank you. Had some beans before. Thank you. If you ever want to try any of the food that we do on Dish, of course, you can go on Waitrose.com.

• 35:14Speaker 04

  I've got, I've got.

• 35:16Speaker 02

  Thank you, Jack.

• 35:16Speaker 04

  You do your housekeeping.

• 35:17Speaker 02

  Thanks, I'll do the housekeeping.

• 35:18Speaker 04

  I'll do the housekeeping over here.

• 35:19Speaker 02

  Thank you, Jack.

• 35:20Speaker 04

  Thank you very much.

• 35:21Speaker 03

  We need to mention our lovely wine that we've had.

• 35:23Speaker 02

  Yeah. So what was the wine collab? What have we gone for? A nice Barolo.

• 35:26Speaker 03

  A lovely Barolo. 2020 from Waitrose.

• 35:30Speaker 02

  Just stick it there.

• 35:31Speaker 04

  This kitchen is fake.

• 35:32Speaker 02

  Yeah, no, there's.

• 35:34Speaker 03

  We know that.

• 35:35Speaker 02

  There's elements.

• 35:36Speaker 04

  Sorry, where do I, okay.

• 35:37Speaker 02

  I think in the oven.

• 35:39Speaker 04

  Yeah.

• 35:39Speaker 02

  Yeah, or in the fridge, yeah. Stick them in, yeah. That's perfect.

• 35:44Speaker 03

  Thanks, that's what you do at home.

• 35:46Speaker 02

  Yeah, just stick them in there.

• 35:47Speaker 04

  Right.

• 35:48Speaker 02

  Thanks.

• 35:48Speaker 04

  Good, thank you.

• 35:49Speaker 02

  Thank you, Jack.

• 35:50Speaker 03

  Thank you.

• 35:51Speaker 02

  All the recipes that we make.

• 35:52Speaker 04

  Is this real?

• 35:53Speaker 02

  Waitrose.com forward slash Dish recipes.

• 35:55Speaker 04

  Yeah, that's real, okay, that's an absolute satirical. I'm just checking, I don't believe anything now.

• 35:57Speaker 02

  Please real. Shall we do your fast food quiz?

• 36:03Speaker 04

  Yes.

• 36:03Speaker 02

  Yeah? We always like to do the fast food quiz on Dish. If we could have some sort of mood music for Jack Whitehall's fast food quiz.

• 36:10Speaker 03

  You ready?

• 36:13Speaker 02

  Oh, yeah.

• 36:16Speaker 03

  Oh.

• 36:18Speaker 02

  Oh, yeah. Are you ready for your fast food quiz?

• 36:21Speaker 04

  I am ready.

• 36:22Speaker 02

  Okay, Jack, what is your favourite sandwich filling?

• 36:26Speaker 04

  As you know, man of the people, so I would say chip butty.

• 36:30Speaker 02

  Yes.

• 36:31Speaker 04

  But specifically truffle fries.

• 36:33Speaker 02

  Right. Keeping it real.

• 36:35Speaker 04

  Keeping it real.

• 36:36Speaker 03

  What's your favourite form of potato?

• 36:38Speaker 04

  My favourite form of potato? Sashimi, just raw.

• 36:42Speaker 02

  Right.

• 36:45Speaker 04

  Starchy, it's lovely.

• 36:46Speaker 02

  Jack, what is your favourite herb?

• 36:49Speaker 04

  Basil. Yeah, let's go with basil.

• 36:52Speaker 03

  Okay, what's your favourite crisp?

• 36:56Speaker 04

  Four Pringles.

• 36:58Speaker 03

  Four, only?

• 36:59Speaker 04

  All the whole can, because you can stop, you just need willpower.

• 37:02Speaker 03

  Yes.

• 37:03Speaker 02

  Just four?

• 37:03Speaker 04

  Yeah.

• 37:04Speaker 02

  We would love to know your favourite bean.

• 37:07Speaker 04

  Shaun?

• 37:08Speaker 02

  Yes, correct.

• 37:10Speaker 04

  Omung. Instead of bean?

• 37:12Speaker 03

  What's your favourite pasta, dish or type of pasta?

• 37:18Speaker 04

  Couple of lasagna sheets.

• 37:21Speaker 04

  Just straight up, no sauce, just them.

• 37:24Speaker 03

  You love it raw.

• 37:25Speaker 04

  You just let the ingredients speak for themselves.

• 37:29Speaker 02

  Jack, we want to know your favourite kitchen utensil. Name it, please.

• 37:34Speaker 04

  I'm a parent now, I'm gonna say iPad.

• 37:37Speaker 02

  Yes.

• 37:41Speaker 03

  And finally, Jack, what is your favourite dish from your childhood?

• 37:44Speaker 04

  It would be the delicious home-cooked meals that my father described in the letters that he sent to me whilst I was at boarding school.

• 37:55Speaker 02

  And that's the end of the quiz.

• 37:59Speaker 03

  I feel I need to give you a hug. I feel there's so much stuff here we need to get through.

• 38:05Speaker 02

  Now, it's nearly the time for your end of the show question. And before we do that, though, we have a question for you guys, the audience. This quite hard-hitting food question for you all. Tomatoes and ketchup in the fridge, is it a yes?

• 38:17Speaker 03

  Oh.

• 38:17Speaker 02

  Or is it a no? It's a... Do a cheer right now for yes?

• 38:25Speaker 02

  And a boo for no?

• 38:30Speaker 03

  I think the yes is habit, mate.

• 38:32Speaker 04

  I think the yes is habit.

• 38:33Speaker 02

  I think the yes is habit. What do you do, Ange?

• 38:37Speaker 03

  I do fridge it, yeah, I do, yeah. I mean, it sort of annoys me because you put loads of stuff in the fridge, but I'm sure you don't need to.

• 38:44Speaker 02

  Yeah.

• 38:45Speaker 03

  So I'm sort of, you know, swinging both ways, shall we say.

• 38:47Speaker 02

  Yeah, well, good to know, Ange. Yeah, sorry. Good to know.

• 38:51Speaker 04

  I've just turned up because I got distracted when you put on the lights. Is that Joe Wicks? Yeah. This podcast is insane.

• 38:57Speaker 03

  Joe Wicks!

• 38:58Speaker 04

  You've got just Joe Wicks sat there.

• 39:00Speaker 02

  I've got Joe Wicks, everybody.

• 39:01Speaker 04

  This is ridiculous. You bring on Mary Berry from the wings and then just Joe Wicks is sat there.

• 39:07Speaker 02

  Joe Wicks, come on!

• 39:09Speaker 04

  Honestly.

• 39:10Speaker 02

  Hi, Joe.

• 39:10Speaker 04

  I feel like I'm being hazed here with just, like, national treasures everywhere.

• 39:16Speaker 04

  It's going to do wicks.

• 39:18Speaker 02

  We have your end of show question. All you have to do is answer this question for your chance to win the Waitrose goodie bag. It's quite a goodie bag. We thought what we've been in the Royal Opera House, we've used all that we can. A trapdoor to put a plant in it, a bit of dry ice, a band. And now we thought we could use the craft of the Royal Opera House to lower the bag.

• 39:39Speaker 02

  Wow, the bag, everybody. Wow. I'll get the bag.

• 39:46Speaker 02

  We've got the bag.

• 39:46Speaker 04

  Oh, you've got the bag.

• 39:47Speaker 02

  Oh, have I? Yeah, I've got the bag.

• 39:49Speaker 03

  Yeah, he's got the bag.

• 39:49Speaker 02

  I think we should put some more in it.

• 39:51Speaker 03

  Oh, yeah, give some bubbles as well.

• 39:53Speaker 04

  Let me help, I'll help with the bag. Have you got the bag there? Yeah. This would be a great finale. You go up there.

• 39:58Speaker 02

  No, if I just hold it, hold it together. Take us, take us both.

• 40:01Speaker 04

  Get it on his belt.

• 40:02Speaker 02

  Take us both.

• 40:03Speaker 04

  Take us.

• 40:03Speaker 02

  Take us.

• 40:04Speaker 04

  Take us.

• 40:05Speaker 02

  Go, go, go.

• 40:07Speaker 04

  Okay.

• 40:11Speaker 02

  Here's your goodie bag.

• 40:11Speaker 04

  Who's in the bag, bloody Claire Balding?

• 40:17Speaker 02

  Well, here's your goodie bag, July.

• 40:19Speaker 04

  Okay.

• 40:20Speaker 02

  I do want to be taken up from that now, please, look.

• 40:23Speaker 03

  We'll do that. Oh, Skammy, next time.

• 40:25Speaker 02

  Next time.

• 40:26Speaker 04

  Next time.

• 40:27Speaker 02

  Next time. For your chance to win the Waitrose goodie bag, all you've got to do is answer the question in this envelope, Jack Whitehall.

• 40:35Speaker 04

  How good is your Italian? Thanks, Team Dish.

• 40:38Speaker 03

  So, explain.

• 40:39Speaker 02

  We thought we're in the opera house, we want some opera, right? So, we're going to get you to do some simple opera translation. It's really easy to win like a bag of pasta. So, we have a real life opera star with us right now, the lead from the recent production of Tosca.

• 40:56Speaker 04

  At Tosca?

• 40:57Speaker 02

  Yeah.

• 40:57Speaker 04

  Isn't that a restaurant on the King's Road?

• 40:59Speaker 02

  No, it isn't.

• 41:02Speaker 02

  He's actually coming out right now as well.

• 41:03Speaker 03

  What, focus?

• 41:04Speaker 04

  Sorry, focus, focus.

• 41:05Speaker 03

  Honestly, the period.

• 41:06Speaker 02

  Yeah, okay, okay, okay.

• 41:07Speaker 04

  Yes, I know a lot of opera.

• 41:08Speaker 02

  The lead from the recent production of Tosca, please welcome the wonderful Freddie.

• 41:16Speaker 02

  Hi Freddie. How are you?

• 41:19Speaker 04

  I'm very well.

• 41:20Speaker 02

  Nice to see you. Freddie is the star of the Royal Opera House, everybody. Round of applause for Freddie. Of Tosca. Tosca. Of Tosca. Like, wow. So what we're gonna do right now is Freddie is gonna sing a line. All you've got to do is translate it into English. Freddie, are we ready?

• 41:39Speaker 04

  Ready.

• 41:40Speaker 02

  Okay, let's do this.

• 41:43Speaker 04

  Il mio nome non sai. Dimmi il mio nome.

• 41:54Speaker 04

  Dammi il resto della parmigiana e all'alba mancerò.

• 42:18Speaker 02

  Yes, Freddie! Freddie, amazing! Yes, Freddie.

• 42:30Speaker 02

  Feel like we should have just had Freddie all night and we should have sure. It would have been more professional. So Jack, for your chance to win the bag, here we go. We're gonna give you multiple choice. Is tell us what you think Freddie has said. We're gonna give you multiple choice.

• 42:45Speaker 04

  Right.

• 42:46Speaker 02

  Did Freddie say? Option number one. And the stars were shining, the earth was fragrant, the garden gate creaked. A footstep caressed the sand. Or, option two. You don't know my name. Tell me my name. Give me the rest of the parmigiana and at dawn I'll eat.

• 43:18Speaker 02

  Do you think option one or option two?

• 43:20Speaker 04

  I genuinely thought he'd said, "Go compare."

• 43:22Speaker 02

  Yeah.

• 43:26Speaker 04

  So that's really throwing me. But of the two options, I would say probably the Parmesan one. Because of Parmagiana, which is Italian for Parmesan!

• 43:38Speaker 02

  Jack Whitehall, you're correct. You win the goodie bag.

• 43:41Speaker 04

  I win this.

• 43:42Speaker 02

  The goodie bag is yours. That is yours.

• 43:46Speaker 04

  Not this, I feel like should disperse amongst the audience.

• 43:48Speaker 02

  Yeah, you could disperse. Don't throw, don't throw.

• 43:51Speaker 04

  I'm not throwing it. Can I disperse it over here?

• 43:53Speaker 02

  Yeah, you do.

• 43:54Speaker 04

  Yeah, you wrap up.

• 43:55Speaker 02

  Why don't we have the sous chefs play a bit of music as you hand out your goodie bag?

• 44:02Speaker 02

  Maybe some over this side. Look at it!

• 44:14Speaker 04

  I'm a generous guy.

• 44:18Speaker 02

  That's sharp!

• 44:19Speaker 04

  That's for Verucas, right? I'll get that.

• 44:22Speaker 02

  That is sharp.

• 44:23Speaker 04

  Thank you so much.

• 44:24Speaker 02

  Well, Jack, congratulations on your goodie bag and thanks for giving it to everybody.

• 44:26Speaker 04

  Yes.

• 44:27Speaker 02

  Truly unplanned.

• 44:27Speaker 04

  Kind man, Robin Hood.

• 44:29Speaker 02

  Yeah.

• 44:29Speaker 04

  I, uh, right.

• 44:30Speaker 02

  Yeah.

• 44:31Speaker 04

  Sorry.

• 44:31Speaker 02

  No, that's okay. I like that diversion. And that's the end of the podcast, everybody. A massive round of applause, please, for Jack Whitehall.

• 44:39Speaker 04

  Thank you.

• 44:40Speaker 02

  For joining us. Thank you, Jack. That was a lot of fun. Yeah, you're amazing. We need a massive round of applause for Freddie, everybody. Freddie Vitellato.

• 44:50Speaker 03

  Thank you.

• 44:51Speaker 02

  We need a huge round of applause for the sous chefs, everybody.

• 44:57Speaker 02

  Angela Hardner!

• 44:59Speaker 04

  Angela Hardner!

• 45:01Speaker 02

  Nicholas Grisham!

• 45:03Speaker 04

  Nicholas!

• 45:04Speaker 02

  I was here.

• 45:06Speaker 04

  Mary Berry!

• 45:07Speaker 02

  Mary Berry!

• 45:08Speaker 04

  Come on, Mary Berry! Joan Wicks!

• 45:11Speaker 02

  Come on, Mary. Mary Berry!

• 45:14Speaker 03

  Show us a proper bow.

• 45:16Speaker 04

  Yeah, Freddie's got a teeth stick to do a proper bow.

• 45:18Speaker 02

  A proper bow. Okay, you ready? You're gonna do a proper up for bow.

• 45:23Speaker 02

  All right.

• 45:23Speaker 04

  There we go.

• 45:24Speaker 02

  And there we go. Thank you, everybody.

• 45:28Speaker 02

  Thank you for coming. Thank you, Mary, thank you. That was so fun. Thank you so much. Thank you. Thank you, audience. Guys, thank you for coming. Thank you so much. Thank you. Bye, everybody. Thank you. Thank you. Bye, everybody! Bye! Thank you.

• 45:47Speaker 02

  If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.

• 46:04Speaker 03

  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.

• 46:12Speaker 02

  If you do want to get in touch, please do. Email your questions, thoughts and suggestions to [email protected].

• 46:20Speaker 03

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