Millie Bobby Brown, penne alla vodka and a Montecucco Rosso Riserva

Our first episode back around the Christmas tree. Millie Bobby Brown is a British actor known for her role in the Netflix series Stranger Things. As the show begins its final season, we are joined by the star, who first appeared as her character Eleven back in 2016. The show is a certified cultural phenomenon, streamed by millions and making Millie a household name across the world. She currently lives on a farm in Georgia with her husband Jake Bongiovi (son of Jon Bon Jovi) and their many, many animals. We’ve never had a guest want to sit so quickly at the Dish table. Millie is a huge fan of the show, reflected in her carefully considered and curated list of likes. Angela is drawn to serving penne alla vodka, a dish which ties in with Millie’s first date with Jake, all preceded by a Shirley Temple and a bowl of raw carrots. The pasta is paired with a glass of Castello Colle Massari Montecucco Rosso Riserva, made from Sangiovese, Ciliegiolo and Cabernet Sauvignon grapes. We chat through a number of divisive food topics with Millie, including olives, quinoa, birthday cake and food photography, alongside reliving her incredible first dance at her wedding. There’s time to reflect on the beginnings and endings of Stranger Things, squeeze in a seasonal quiz all about festive movies and explore the thought process behind naming animals. Christmas is go! 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.

• 1:02Speaker 02

  Hi.

• 1:03Speaker 03

  Merry Christmas.

• 1:06Speaker 03

  Merry Christmas.

• 1:07Speaker 02

  Welcome.

• 1:08Speaker 03

  Thank you.

• 1:09Speaker 02

  It's a Christmas dish.

• 1:10Speaker 03

  I love that infusion.

• 1:11Speaker 02

  Yeah, it's happened.

• 1:12Speaker 03

  You're welcome.

• 1:13Speaker 02

  Take a seat over here.

• 1:15Speaker 03

  Oh my goodness.

• 1:16Speaker 02

  Welcome.

• 1:17Speaker 03

  This is an honour to be here, guys. I love this podcast.

• 1:19Speaker 02

  Thank you for coming.

• 1:21Speaker 03

  Thank you for having me.

• 1:21Speaker 02

  It smells really good in here.

• 1:23Speaker 03

  It does. I smelled it from downstairs and I was like, no.

• 1:26Speaker 02

  Yeah, it's always good when you can smell it outside.

• 1:28Speaker 03

  Love.

• 1:33Speaker 02

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

• 1:36Speaker 04

  And I'm Angela Hartnett.

• 1:37Speaker 02

  And welcome to Dish at Christmas.

• 1:40Speaker 04

  At Christmas, we have a tree.

• 1:41Speaker 02

  We have a tree. We've gone full Christmas now.

• 1:44Speaker 04

  Full Christmas, lights, everything.

• 1:45Speaker 02

  I feel like it's time.

• 1:46Speaker 04

  Time.

• 1:47Speaker 02

  Usually I like to be strict in December time.

• 1:50Speaker 04

  You're gonna have, you have a tree up, don't you?

• 1:53Speaker 02

  Not yet.

• 1:54Speaker 04

  Not yet.

• 1:54Speaker 02

  It's coming this weekend.

• 1:55Speaker 04

  Okay.

• 1:56Speaker 02

  We're gonna do it this weekend for sure.

• 1:57Speaker 04

  Wow.

• 1:58Speaker 02

  Mish wants one in the bedroom.

• 2:00Speaker 04

  Yeah.

• 2:01Speaker 02

  Which I'm like, that is too much. He's like, but yeah, but do you think when you go into bed and you're watching a Christmas movie in bed and there's a tree? But I was like, no.

• 2:10Speaker 04

  Put a tree in every window of my house. I think we're good. I keep wanting to put lights outside the house for Elsie and I said it to Sandra. She goes, I'll do it, Ange, because she has Christmas lights outside the park. So I might, just to upset everyone, have a sleigh and everything.

• 2:24Speaker 02

  Yeah, why not?

• 2:25Speaker 04

  I think it'd be brilliant.

• 2:26Speaker 02

  It's Christmas.

• 2:27Speaker 04

  Love Christmas lights, love them.

• 2:28Speaker 02

  We have our tree up, we've sort of got food stuff on the tree.

• 2:31Speaker 04

  Mm-hmm.

• 2:32Speaker 02

  There's like bean, baubles, there's cocktail, there's a gatto, yeah, there's sardines, there is butter.

• 2:38Speaker 04

  There's butter, yes.

• 2:39Speaker 02

  Quite butter themed, got butter hair, butter jumper, going on there. I love the texture of this.

• 2:44Speaker 04

  I know, I have one of those on my Christmas tree of butter.

• 2:46Speaker 02

  Oh, butter, mm, delicious. We've got our Christmas cards.

• 2:50Speaker 04

  Yes.

• 2:50Speaker 02

  We've got one here, I thought we could read out.

• 2:52Speaker 04

  Okay.

• 2:53Speaker 02

  And, "It's Christmas."

• 2:55Speaker 04

  Happy Christmas.

• 2:56Speaker 02

  Happy Christmas. "Still thinking about those burnt pigs in blankets? Hope to visit you again soon. Cheers, Tom."

• 3:04Speaker 04

  Tom, bless him.

• 3:05Speaker 02

  The lovely Tom Holland, who of course joined us for Christmas last year.

• 3:08Speaker 04

  Yes.

• 3:08Speaker 02

  And we had those burnt, um, pigs in blankets, his favourite.

• 3:12Speaker 04

  He loved them.

• 3:13Speaker 02

  His favourite. They were good burnt though, do you know what I mean?

• 3:15Speaker 04

  Crispy, is what you say.

• 3:16Speaker 02

  I actually think you burning them is actually great for everybody listening because people will be starting to get nervous, stressed out.

• 3:22Speaker 04

  Very nervous, yeah.

• 3:22Speaker 02

  About Christmas dinner. It happens to the best of us, do you know what I mean? And a massive thank you to Sam, who obviously wrote that and not Tom Holland. Because would Tom Holland put his name in brackets?

• 3:34Speaker 04

  Just in case we didn't know.

• 3:36Speaker 02

  Probably not. Tom Holland.

• 3:37Speaker 04

  Tom. Hey, Tom.

• 3:38Speaker 02

  Tom Holland. Do you get Christmas cards from any famous people?

• 3:42Speaker 04

  Uh, oh, we, now I'm not going to say.

• 3:45Speaker 02

  Okay. I used to get one from Kylie.

• 3:48Speaker 04

  Oh, wow.

• 3:49Speaker 02

  Not anymore.

• 3:50Speaker 04

  Oh.

• 3:50Speaker 02

  I don't know, I haven't.

• 3:51Speaker 04

  What have you done? Have you moved?

• 3:53Speaker 02

  I'd moved. So someone might be getting a Christmas card from Kylie, yeah.

• 3:57Speaker 04

  I wonder if she puts brackets, "Manogue", and they're like, "Oh my god, this is from Kylie, manogue."

• 4:01Speaker 02

  Brackets, "Manogue", yeah, I used to, yeah, but not anymore. Hey, we have Millie Bobby Brown with us today to talk all about Strange Things, brand new series of Strange Things, the final one. And we'll find out how she spends Christmas, what her plans are, all of that very soon. Have you ever met Millie Bobby Brown?

• 4:16Speaker 04

  No, never met her.

• 4:18Speaker 02

  I met her on the radio very long. Long time ago, maybe ten years ago. Um, when she came into Radio One with the rest of the cast of Stranger Things.

• 4:26Speaker 04

  And how old was she then then?

• 4:28Speaker 02

  Like eleven or twelve, maybe, something like that.

• 4:31Speaker 04

  It's incredible she's had this career at such a young age.

• 4:34Speaker 02

  And and such a huge loved show, still massive as well, absolutely. She's just come in now and is actually very excited about being on Dish.

• 4:43Speaker 04

  Oh, she was, wasn't she? She loves it.

• 4:45Speaker 02

  Very excited about Christmas too. So, yeah, Millie will be here in a sec, talking strange things, talking at Christmas. But first, should we talk seasonality?

• 4:52Speaker 04

  Yes, let's do it.

• 4:53Speaker 02

  Please, I beg.

• 4:54Speaker 04

  I beg. So chestnuts.

• 4:56Speaker 02

  Chestnuts.

• 4:57Speaker 04

  Chestnuts.

• 4:58Speaker 02

  Whole chestnuts. I always want these.

• 5:01Speaker 04

  Do you?

• 5:01Speaker 02

  Yeah.

• 5:02Speaker 04

  You always buy them and then you never do anything with them?

• 5:04Speaker 02

  And then never do anything with them. Famously best roasted on an open fire.

• 5:08Speaker 04

  Yes.

• 5:09Speaker 02

  Um, as the old recipe has it.

• 5:10Speaker 04

  Yes.

• 5:11Speaker 02

  But what would you do with a chestnut?

• 5:13Speaker 04

  Chestnut, well, you can put them in lots of things.

• 5:14Speaker 02

  So these, like, this packet, if you're watching, is like, sort of, they're done.

• 5:17Speaker 04

  They're basically cooked already.

• 5:19Speaker 02

  Uh huh.

• 5:19Speaker 04

  So that's an easy win if you don't want to cook them. You can put them in soups, you can put them with chicken, you can put them in loads of things. You know, they're a great little seasoning. Or you can roast them like this, um, but the secret is soak them first. So they sort of get softer and then roast them in the oven with a little bit of oil and some salt. And then just crack them and then fresh chestnuts. They're great in salads. You could do lovely pumpkin kale salad with some fresh chestnuts roasted there. Or you can even do them in lovely soups as well, add them as a little finishing garnish.

• 5:47Speaker 02

  Mmm, and nice with the sprout maybe on Christmas.

• 5:49Speaker 04

  These are perfect for sprouts Christmas day because they're already done. All you need to do is crumble them in at the end.

• 5:54Speaker 02

  Oh.

• 5:55Speaker 04

  So they're all done. You can open them.

• 5:56Speaker 02

  Can I open these?

• 5:57Speaker 04

  Yeah, of course you can.

• 5:57Speaker 02

  Yeah, yeah, because I think they're quite nice with a sprout.

• 6:00Speaker 04

  Yeah, love, love a chestnut with a sprout. You can have these sweet as well. You can put them in a little bit of honey.

• 6:06Speaker 02

  Mmm.

• 6:06Speaker 04

  And a little bit of sugar and butter and you can have them as party sweet desserts.

• 6:09Speaker 02

  Well, thank you for your chestnut guidance. Shall we get Millie Bobby Brown in?

• 6:13Speaker 04

  Let's do it.

• 6:16Speaker 02

  We are kicking off our Christmas dish celebrations.

• 6:20Speaker 04

  We do. We have a tree, we have movie stars.

• 6:22Speaker 02

  We do.

• 6:23Speaker 04

  Fabulous.

• 6:23Speaker 02

  Yeah, with a real-life bang. So a round of applause, please, for the one and only Millie Bobby Brown is here, everybody. Hello.

• 6:31Speaker 04

  Hello.

• 6:32Speaker 03

  Hello.

• 6:33Speaker 04

  Welcome.

• 6:34Speaker 02

  Hi.

• 6:35Speaker 03

  Hi.

• 6:35Speaker 02

  How are you?

• 6:36Speaker 03

  I'm good.

• 6:37Speaker 02

  Yes.

• 6:38Speaker 03

  So happy to be here. You don't understand, my whole YouTube shorts, because I don't go on social media, so my whole YouTube shorts is just you guys. And this is my fave, so being here is a true honour.

• 6:49Speaker 04

  It was genuine enthusiasm when you walked through. And you went up to the table and went, "Look at the table."

• 6:55Speaker 03

  The table, the chair.

• 6:56Speaker 02

  It's here.

• 6:58Speaker 03

  Yeah, it's very exciting. Yeah, I get to do press that I actually like to do.

• 7:02Speaker 02

  Yes.

• 7:02Speaker 03

  This is the kind of things, yeah, these are the kind of things you do it for. So thank you for having me.

• 7:06Speaker 02

  Oh my god, thank you for coming. Thank you for coming. And are you feeling Christmasy? I mean, you can't not be in here, right?

• 7:11Speaker 03

  No.

• 7:12Speaker 02

  Nope.

• 7:13Speaker 03

  I love this decor.

• 7:14Speaker 02

  Yes.

• 7:17Speaker 02

  I am, yeah. Feeling Christmasy. Wendy, do you have any, like, rules in yours as to when the tree goes up and when the lights go up?

• 7:23Speaker 03

  Day after Halloween.

• 7:25Speaker 02

  Oh. Correct answer.

• 7:27Speaker 03

  Yeah. November 1st. It's a very strange.

• 7:29Speaker 04

  November 1st?

• 7:30Speaker 02

  Yeah.

• 7:31Speaker 04

  Ooh, wow, that is early.

• 7:32Speaker 03

  Because I go really big on Halloween, too.

• 7:34Speaker 04

  Right.

• 7:35Speaker 03

  So like, the day after Halloween, it's like deflating the giant skeleton out my house and uplifting this huge 20-foot tree. So it's more of like, it's hard. It's a big day for us.

• 7:47Speaker 02

  Huge day. Yeah, I'm fully on board now. I'm ready. I'm like, all guns blazing, let's go.

• 7:51Speaker 03

  I went into Harrods yesterday and it was like, "Have a holiday, darling." And I was like, "I'm getting all the makeup products." Like, I was like, "I'm here for this."

• 8:01Speaker 02

  And we are starting with a Shirley Temple. Cheers.

• 8:04Speaker 03

  Cheers.

• 8:04Speaker 02

  And welcome. And feels Christmasy. Good Christmas colour. Cheers.

• 8:08Speaker 04

  Cheers.

• 8:09Speaker 02

  Cheers. Yeah.

• 8:10Speaker 03

  This is a very nostalgic drink for me because I used to have to go to a bunch of award shows as a child. And I was quite short and everybody was really tall above me. And I'd go up to the bar and I'd be like, "One Shirley Temple." With extra cherries. So it's a really nostalgic drink. Actually, I don't drink alcohol. So when I go to a bar, Jake's like, "Are you trying to celebrate tonight?" I'm like, "Yeah." He's like, "One Shirley Temple."

• 8:36Speaker 02

  One Shirley Temple, straight up.

• 8:38Speaker 03

  No, straight up on the rocks.

• 8:40Speaker 02

  Straight.

• 8:42Speaker 02

  Now, Millie, you came in here singing Mariah Carey.

• 8:44Speaker 04

  Yeah.

• 8:44Speaker 02

  Um, earlier on, who you are actual real life friends with. Um, which at this time of year, I mean, must be nice 12 months a year, but this time of year must really come into its own.

• 8:54Speaker 03

  Oh, yeah.

• 8:54Speaker 02

  This is like being friends with like Father Christmas.

• 8:56Speaker 03

  Yeah.

• 8:56Speaker 02

  Actually, probably better.

• 8:57Speaker 03

  God, yeah, exactly.

• 8:58Speaker 02

  Better, a better, better look.

• 9:00Speaker 04

  Better.

• 9:00Speaker 03

  Do you know what I love? I, all of my favorite artists have like one really good Christmas song. Like, like I love Ariana, like I, I, I'm, I love all of, even I think my father in law has like a hit Christmas song. I love it. I'm like here for it. Actually, I think I need to make one now.

• 9:17Speaker 02

  Please.

• 9:17Speaker 03

  Here I, yeah, I think it should be 11 themed, kind of spooky Christmas.

• 9:21Speaker 02

  Yes.

• 9:23Speaker 03

  Okay, I'll let you guys know. Once I'm on the press tour for that song, for that single.

• 9:26Speaker 02

  Come back, please, yeah, for your spooky Christmas songs. Before we took into our delicious pasta, which we're gonna have today, um, we always like to go through our likes and dislikes with our guests.

• 9:37Speaker 03

  Okay.

• 9:37Speaker 02

  And your loves were so excellent, so brilliant.

• 9:40Speaker 03

  I felt scared.

• 9:42Speaker 02

  Really?

• 9:42Speaker 03

  Writing all of it down because I was like, it's just so much, um, you have to be really honest with yourself. I sat there, I was, I was, uh, at lunch with my husband. And I was like, what do I like? Like, what do I always order? So it was actually quite a cathartic text I sent of all my likes and dislikes.

• 10:00Speaker 02

  Yeah, like a sort of line.

• 10:01Speaker 03

  Were you shocked at any of them?

• 10:02Speaker 02

  No, it was very up my street and very up our street, Ange, I feel. Your loves. Steak tartare, my favorite way to eat a steak, prefer it than cooked.

• 10:10Speaker 03

  Yeah.

• 10:11Speaker 02

  Uh, potato gratin, chicken parm, penne alla vodka.

• 10:14Speaker 03

  Yep.

• 10:14Speaker 02

  Prosciutto, oysters, salted artichokes.

• 10:17Speaker 03

  Yeah.

• 10:17Speaker 02

  Roasted broccoli, raw baby, specifically baby carrots.

• 10:21Speaker 03

  Yeah.

• 10:22Speaker 02

  Yes.

• 10:22Speaker 03

  Do you know what? I've actually, over the years, I've said I love carrots and obviously it's become a meme and Wallace and Gruber has been brought into it, which I didn't think was needed. But truly, I feel, I truly feel anxiety, the anxiety in baby carrots might be hand in hand. I find myself eating carrots when I'm thinking or procrastinating about something. So it's like, just like the act of like chewing and I, and then I eat the whole bowl of carrots. I'm like, oh wait, I've finally got into my decision. So maybe they're a part of my process.

• 10:50Speaker 02

  They're a process.

• 10:51Speaker 04

  Is that something you, as a kid, do you think, was it something?

• 10:53Speaker 03

  My mum only ate raw carrots when she was pregnant with me.

• 10:57Speaker 02

  Oh.

• 10:58Speaker 03

  Which is kind of strange.

• 10:59Speaker 02

  You're channeling the womb.

• 11:00Speaker 03

  Yeah, yeah. Uh, yeah, maybe, yeah, maybe I am channeling the womb. I love baby carrots and. Um, and I just, I've said it once in one interview and now it's become a huge part of my career.

• 11:11Speaker 02

  Yeah, it really has. It must happen all the time.

• 11:13Speaker 04

  Would you like one now?

• 11:14Speaker 02

  Oh, there we go. Here we go. You must, I mean, I see it all the time. I see, I saw the other day, like Jonathan Bailey did an interview and he mentioned, um, he liked Lego.

• 11:23Speaker 04

  Yeah.

• 11:24Speaker 02

  And then I saw every single thing he's done since people bring him Lego and he's just been like, I just.

• 11:30Speaker 04

  I just said it once, yeah.

• 11:32Speaker 03

  Literally said it once. That's most, and also like my child, like I started this process when I was 10, this, this career. And now people read stuff back to me that I said when I was 10 or 11 and I'm like, I can't believe I said that out loud. One, two, like a journalist wrote it down and now it's repeated to me at 21 and I'm like, oh my God, I can't believe I said that.

• 11:56Speaker 04

  But I'm sorry, how, no, you were 10. Yeah. Give you a break for God's sake. You know, what, can they not think of something original? You know, that seems ridiculous.

• 12:04Speaker 02

  Imagine having things quoted back to you, you said it 10.

• 12:06Speaker 04

  I mean, that's insane.

• 12:07Speaker 02

  You're like, guys, I was 10.

• 12:08Speaker 03

  It sounded like an idiot.

• 12:09Speaker 02

  Yeah, it was like, I was a child.

• 12:11Speaker 03

  I was like, the earth is flat.

• 12:13Speaker 02

  Yeah.

• 12:15Speaker 03

  Everyone was like, okay, somebody take her phone off of her.

• 12:20Speaker 02

  Um, another of your loves, a great love of ours as well. You also love all curries.

• 12:24Speaker 03

  Yes.

• 12:25Speaker 02

  Um, how is, cause I always say like a curry in the UK, my friend. Very different. Very different.

• 12:30Speaker 03

  So is, so is a Chinese, by the way.

• 12:32Speaker 02

  Yes. Your loves continued. You also love paella, roast dinner, chili hot dogs, chicken tenders, hot wings, chicken stew, loaded french fries, baked beans, in a jacket potato with cheese.

• 12:41Speaker 03

  You can tell my metabolism is quite fast.

• 12:43Speaker 02

  Yeah, correct.

• 12:44Speaker 03

  It will slow down at some point.

• 12:46Speaker 02

  These are all yeses. These are all yeses. Uh, one arrived with three exclamation marks. That was olives.

• 12:52Speaker 04

  Love them.

• 12:52Speaker 02

  Excellent. Which you trained yourself to love.

• 12:55Speaker 03

  Yeah.

• 12:55Speaker 02

  Me too.

• 12:56Speaker 03

  Really?

• 12:56Speaker 02

  Yeah. Why did you want to like olives? I'd be very intrigued to know. Cause that's the same thing for me.

• 13:01Speaker 03

  So when I get to a restaurant, I'm always really hungry. I'm not somebody who. Eats when they're peckish. I eat when I'm starving.

• 13:11Speaker 04

  Yeah.

• 13:11Speaker 03

  So we get to a restaurant and they would always put olives and almonds. And I love almonds and I ate all the canapes immediately. And then the olives I don't touch. And I was like, I could eat them and immediately get instant satisfaction.

• 13:23Speaker 04

  Yeah.

• 13:24Speaker 03

  So my husband loves a martini. So I would always, I would take the olive and I would just power through. And I'm like, come on, I have to like it.

• 13:34Speaker 02

  Sustenance.

• 13:34Speaker 03

  And then, exactly. And then I just grew to just be like, oh my God, I'm obsessed to the point now where I buy jars of cold olives and I keep them in my fridge and I go through them all the time.

• 13:45Speaker 04

  All the time, yeah.

• 13:46Speaker 02

  Yeah, did you always like them?

• 13:47Speaker 04

  I always liked them.

• 13:48Speaker 02

  You always liked them, yeah, Italian.

• 13:50Speaker 04

  Yeah, just, oh, and also I like the bitterness, like anchovies, olives.

• 13:54Speaker 03

  Salty. I love anchovies, yeah.

• 13:56Speaker 04

  Yeah, that's it.

• 13:57Speaker 02

  I always thought they were like quite glamorous.

• 13:59Speaker 04

  Yeah.

• 13:59Speaker 03

  They are, they are. It's like, oh my God, I'm starving, I'll have an olive.

• 14:05Speaker 02

  Absolutely starving. I remember Max and Susanna had them on Brookside.

• 14:09Speaker 04

  Oh, there you go.

• 14:10Speaker 02

  That was my empire.

• 14:10Speaker 04

  A fight of sophistication.

• 14:12Speaker 02

  Yeah.

• 14:13Speaker 03

  What is this?

• 14:14Speaker 02

  Yeah, Brookside, do you remember Brookside? Brookside must have ended.

• 14:18Speaker 04

  When you were born, probably.

• 14:20Speaker 03

  Yeah.

• 14:20Speaker 02

  Channel four soap, set in Liverpool. I can't believe I'm making it through Brookside view. And Brookside was like.

• 14:26Speaker 04

  Set in a close, wasn't it?

• 14:27Speaker 02

  In a close, yeah. And then Max and Susanna were like posh.

• 14:31Speaker 04

  Yeah.

• 14:31Speaker 02

  They had like a chic, black Volvo, Volvo. And they'd have like a glass of white wine and they'd have olives and they had like a black kitchen. Did they? I don't know. I always thought they were posh. Maybe they weren't posh. They were posh to me.

• 14:42Speaker 04

  They were considered posh to everyone in the close, yeah.

• 14:45Speaker 02

  So I was always like, oh, Max and Susanna, olives, noted. You also love a turkey sandwich, very seasonal. You love a cup of tea, a Shirley Temple or a ginger beer. The nose, always liked the nose. Not too many nose. What the big nose though, that we did have was couscous and quinoa. Is that sort of a texture thing?

• 15:04Speaker 03

  It's just to me, it's like, it's pointless.

• 15:07Speaker 02

  Right.

• 15:08Speaker 03

  It's so useless to me. Like, I can't, and that, if that's on my plate, I just won't eat it. Because it's just like, even if I had this, it's still not giving me anything.

• 15:20Speaker 04

  Yeah.

• 15:21Speaker 03

  And you could hit me back with a bunch of health benefits. But like, it's not gonna make me feel full, I'm gonna feel nauseous after. So it's never worth it. And it's always on a plane, and it's always cold. It's just, it's never prepared well.

• 15:34Speaker 04

  Yeah, yeah, I don't think it's the best salad.

• 15:36Speaker 02

  Do you think you could make a nice dish?

• 15:38Speaker 03

  Could you change my perspective?

• 15:40Speaker 04

  I think you'd have to, do you eat, do you eat meat?

• 15:42Speaker 03

  I do.

• 15:43Speaker 04

  So I think you'd have to have it in the proper way of a tagine. And like a slow cooked lamb leg with apricots and spices and stuff like that.

• 15:51Speaker 02

  Soaked in animal fat.

• 15:52Speaker 04

  Soaked in the juices, that's how, yeah.

• 15:54Speaker 03

  Soaked in an animal.

• 15:55Speaker 04

  I think that's the way, for couscous for sure.

• 15:58Speaker 02

  Yeah, then you're like, yum.

• 15:59Speaker 04

  Yeah, you're like, yum, yeah. I think that's the way, yeah.

• 16:02Speaker 02

  I think I could eat that if you rendered it in lamb fat.

• 16:06Speaker 02

  Delicious menu.

• 16:07Speaker 04

  I'll eat all that lamb fat.

• 16:08Speaker 02

  Delicious menu. Also, it's a no to cake. We're not cakey, no?

• 16:15Speaker 03

  No.

• 16:16Speaker 02

  No. What about birthday cake?

• 16:18Speaker 03

  No cake.

• 16:19Speaker 02

  No cake.

• 16:19Speaker 03

  Like, have never been interested in cake. I do like sweet stuff, like, but I don't like cupcakes, I don't like cake.

• 16:28Speaker 03

  My husband likes birthday cake, and he likes it to be two to three days old.

• 16:33Speaker 02

  Oh. Oh, oh.

• 16:37Speaker 03

  Um, it's like, where it's like, the icing is still soft, but it's crackly at the top. I don't know if you guys know what I'm talking about?

• 16:44Speaker 02

  Yeah.

• 16:45Speaker 03

  It's such a strange thing.

• 16:47Speaker 02

  Yeah.

• 16:47Speaker 03

  Like, if I were to get him a surprise birthday cake, I wouldn't give it to him until it's two to three days old. Because that's the way he likes it.

• 16:54Speaker 02

  That's the way he likes it. Here's your old birthday cake.

• 16:56Speaker 03

  Exactly. Whereas I, I don't like cake at all. Even though it kind of looks, I love brownies, like, that's kind of what I would opt for. But it'd have to be fudgy, I don't like cake-like texture.

• 17:08Speaker 02

  Yeah, okay. What about on your birthday? Do people still present you with birthday cakes?

• 17:12Speaker 03

  Yep.

• 17:12Speaker 02

  Yep, and you're just like, mm-hmm.

• 17:13Speaker 03

  Oh my gosh!

• 17:15Speaker 02

  Oh, I love it. Well, now, after they've listened to this.

• 17:18Speaker 03

  Exactly. Hopefully, everybody takes the hint.

• 17:20Speaker 02

  Okay.

• 17:21Speaker 03

  Um, I really like brownies. That is, that's kind of my old cookie, like a cookie skillet.

• 17:26Speaker 02

  Oh, yeah.

• 17:27Speaker 03

  Yeah, where it's just like, it's just barely cooked.

• 17:30Speaker 02

  Yeah, yes.

• 17:30Speaker 03

  That you're, you're not gonna die.

• 17:32Speaker 02

  I think they're quite risky though, because it can be delicious, delicious, delicious. And then you eat too much and you're like, oh, I feel sick.

• 17:37Speaker 03

  Yes, I know. That's, that's the other night I.

• 17:40Speaker 02

  Gluttony.

• 17:40Speaker 03

  I was in LA and it was right after my premiere and I was like, oh, I could really have this cookie dough, this like edible cookie dough. And I went downstairs and I had the whole bag while I was watching this documentary. And Jake was like, Mel, I feel like you're gonna feel sick in a minute. And I'm like, don't even look at me. You don't even know me. Ate the whole bag. I was like, oh my God, Jake. Oh my God, Jake.

• 18:03Speaker 02

  Something's wrong.

• 18:05Speaker 03

  I was just like, oh, but it's like, it's addicting.

• 18:08Speaker 02

  Yeah, it is addictive. And there's something, must be something in it that's very morish. But there's no warning sign.

• 18:13Speaker 03

  No warning.

• 18:14Speaker 02

  There's no like, oh, you might feel sick. I had it with my sister at the weekend and I was like, I think something's wrong. And she was like, yeah, you've overate that.

• 18:21Speaker 03

  Yeah, you.

• 18:22Speaker 02

  Yeah, I was like, I feel weird. I feel weird. I feel weird. We also found a few other things that you didn't give us.

• 18:29Speaker 03

  Okay.

• 18:30Speaker 02

  Licorice, yea or nay?

• 18:31Speaker 03

  Mmm.

• 18:31Speaker 02

  No.

• 18:32Speaker 03

  No, I don't like licorice.

• 18:32Speaker 02

  You don't like licorice? Okay, that's a no. Um, where did you stand on coconut? Was that a yea or a nay?

• 18:37Speaker 03

  Oh, I don't like coconut. The other night I had this, um, no grony.

• 18:41Speaker 02

  Oh, yes.

• 18:41Speaker 03

  It was very, it was very, and it had coconut elements in it. And I was like, I won't say no to this, but like a coconut cake?

• 18:48Speaker 02

  Mm-hmm. I stepped too far.

• 18:50Speaker 03

  A step too far.

• 18:50Speaker 02

  Please, for the love of.

• 18:51Speaker 03

  Or like a coconut curry. I don't like that either. Whereas I like all curries, but I don't like coconut curry.

• 18:55Speaker 02

  No coconuts. What is your stand on taking photos of food for Instagram?

• 19:00Speaker 03

  Oh, I'm, I've said this publicly and I stand by it. Instagram does not eat first. The other day was like, we're in a restaurant and this woman was just taking a picture of her food. And I was like, she must be some kind of food vlogger or something. Because she was, she was like capturing this food in ways I didn't. She was like, and there were angles. And I'm just staring at her. And Jake's like, Millie, stop staring. And she's like, look at her. Like, her food is on her plate. Eat it.

• 19:24Speaker 02

  Yeah.

• 19:24Speaker 03

  And she's taking angles and putting filters and I can see what she's doing. And I'm like, babe, eat your food. Like, it's just been too long. And, and, and as much as I really appreciate people making their little Instagram or whatever you need to do to, to, to your account. To me, it's never gonna make me wanna go to that place. I don't know why, like seeing something doesn't make me go, I'm gonna go to that restaurant. However, the outside of the establishment, I base off if I'm gonna eat.

• 19:51Speaker 02

  Oh, what, like font?

• 19:53Speaker 03

  Uh, font, yeah, title, ground perhaps. I liked it. If I'm like, oh, Jake's like, let's Uber Eats this. I'm like, let me just Google the outside.

• 20:01Speaker 02

  Oh, I'll not take away a hundred percent.

• 20:04Speaker 03

  Yes, cuz it's too risky.

• 20:05Speaker 02

  One hundred percent.

• 20:06Speaker 03

  It's too, it's too, it's too risky.

• 20:07Speaker 02

  Yeah, cuz it's just faceless.

• 20:09Speaker 03

  Yeah.

• 20:09Speaker 02

  I wanna see it.

• 20:10Speaker 03

  Yeah, yeah.

• 20:10Speaker 02

  Angela, I know you're gonna have strong thoughts on taking pictures of food.

• 20:14Speaker 04

  Yeah, I mean, you're like my husband. He hates it. I mean, he just, he cooks as well and he just can't deal with it when people do that cuz it's just like such a waste. Just eat it. Just eat the food and do it.

• 20:26Speaker 03

  Yeah, it has something to do with, I think, my viewpoint on being present. I think that's the real thing of it, you know? It's less about like, I actually, sure, like take pictures of your food, whatever. But for me, it's like, I'm somebody who tries to stay off my phone. I don't have social media. I'm somebody who likes to be as present as possible. So when I see people doing that and their husbands are like kinda waiting for the woman to take the shot, I'm like, babe, look up, like your man's is there.

• 20:52Speaker 02

  Yeah.

• 20:52Speaker 03

  And he's waiting to have his food with you.

• 20:55Speaker 02

  Yeah, I get you, I get you.

• 20:56Speaker 03

  That's probably more my stand on it.

• 20:58Speaker 02

  We are gonna have, um, Penne Ale Vodka today, which is one of your favorites. But what do you like to make at home? What are some of your favorite things you like to make for, for the family?

• 21:08Speaker 03

  I make, so I make a roast dinner every Sunday.

• 21:10Speaker 02

  Yes.

• 21:11Speaker 04

  Do you?

• 21:11Speaker 03

  I live next to my parents, so I just bring all my siblings over. I have my nephew over and we have a big Sunday roast. Um, and honestly, I've gotta say, my roast dinner smacks.

• 21:22Speaker 02

  Oh, yeah, love, love. So does it stress you out or does it something that you like to do?

• 21:26Speaker 03

  No, I love to do it.

• 21:27Speaker 02

  And what about Christmas? Cuz we were saying it's funny you can make a roast all year.

• 21:30Speaker 03

  Yep.

• 21:31Speaker 02

  And be like, cool, like do a roast, bring whoever. And then on Christmas Day, it changes.

• 21:36Speaker 03

  Yep.

• 21:36Speaker 02

  People get stressed.

• 21:37Speaker 03

  People get stressed. People get stressed. One year, my mum, she was making roast dinner and there was stuffing and she takes out the oven and it falls on the floor, stuffing goes everywhere, the dish breaks and she goes, well, kids, life's a bitch and then you die. And I was like, right, mum.

• 21:54Speaker 02

  It's your mum Angela.

• 21:58Speaker 04

  I love your mum already.

• 21:59Speaker 03

  And I was like, and so we all just got the stuffing, put it back on the plate and had it for dinner. And I do agree there must be quite a lot of pressure because she kind of looked at us like, yeah, I'm over it.

• 22:12Speaker 02

  Wow, wow, wow. Thank you.

• 22:14Speaker 03

  Do you like this?

• 22:15Speaker 02

  Oh, yeah, love.

• 22:16Speaker 03

  Okay, good.

• 22:17Speaker 02

  We're doing this today because this is inspired by a memorable meal you had with your husband.

• 22:21Speaker 03

  Yeah.

• 22:21Speaker 02

  I believe this is the, I wasn't there. I just read it on the internet. I was, I served you this. On your first date, but this is what you had on your first date.

• 22:31Speaker 03

  Well, we had a very, very similar, it's like a vodka pasta and then vodka lobster. And it's, it's a place that we went to on our first day. And I was, I was kind of falling head over heels for him and over this meal. And now we go back all the time.

• 22:47Speaker 02

  Oh, that's nice.

• 22:48Speaker 03

  Yeah, it's a very nostalgic meal.

• 22:50Speaker 02

  Do you remember what you had with Neil on your first date?

• 22:52Speaker 04

  First proper date, we went to a Thai restaurant, no, Vietnamese restaurant, Viet Grill. That was down in Kingsland, up in you.

• 23:00Speaker 02

  I love Viet Grill.

• 23:01Speaker 04

  And another chef ended up coming, was very drunk that night and walked in the restaurant. Yeah, then sat down with us. He won't mind me saying, Jeremy Lee. Eat away, we get cold. And Jeremy sat down, he goes, darling, I'm gonna sit with you. And he brought him and his friends and everything. And Neil was just in shell shock. It was quite loud, Jeremy. And Neil's loud, but Jeremy's another level. And he walked out and he said, who was that? I said, that's Jeremy Lee. He goes, he's all right. And I said, so are you. If you can take that.

• 23:28Speaker 04

  This will work.

• 23:29Speaker 03

  Do you feel riz? Like, that's riz right there.

• 23:32Speaker 02

  So are you, yeah. But that is quite good, a good test on the, like, if you can handle your loudest friends.

• 23:39Speaker 03

  100%.

• 23:40Speaker 04

  Exactly, in a mad restaurant and I walk out and think, this is my first proper date and this is what's happened.

• 23:45Speaker 02

  I actually remember when I'd met Mish and I went on holiday and then I was chatting to him on holiday about going for dinner. And he said, well, let's go for dinner when you get back off holiday. And I said, okay. And it's that our first proper date. And he said, I said, do you know Premier? This restaurant that I love. And he was like, yeah, I do. So I was like, good sign.

• 24:02Speaker 04

  Good sign.

• 24:03Speaker 02

  Good sign. Yeah, so we went there.

• 24:05Speaker 04

  It's all about the signs, isn't it?

• 24:06Speaker 02

  Yeah, good sign.

• 24:06Speaker 03

  It really is.

• 24:07Speaker 02

  Well, this is delicious, Angela.

• 24:08Speaker 04

  Pleasure.

• 24:09Speaker 03

  This is amazing.

• 24:10Speaker 02

  This is really good. Should we run through how you did this? I have to say that it smells so good.

• 24:16Speaker 04

  With tomatoes and the garlic.

• 24:18Speaker 02

  The sort of ferocity in how you cook this.

• 24:21Speaker 04

  Yeah, it's a quick sauce.

• 24:22Speaker 02

  No, but it was like, it was, it was really, it was giving lava. It was. It was really bubbling up there.

• 24:28Speaker 04

  We were under pressure. So you've got, you basically butter in a pan. Let that melt and start to bubble. Add your garlic and cook that till it's slightly coloured. You don't want it burnt, but slightly coloured. Add your tomato puree, cook that for a couple of minutes till it slightly separates from the oil. Then your tinned tomatoes that are already chopped down and then you cook that for about five minutes. So quite a, you know, quite a reasonable heat. And then you're going to add most of your vodka. It's about 80 mils. Reserve about a couple of spoons. Add your double cream and then let that finish the sauce. And then, once you've cooked your pasta, add that into it. Some Parmesan basil and the last bit of vodka.

• 25:04Speaker 02

  And what does the vodka do? What does the vodka do for this?

• 25:06Speaker 04

  I think it gives it, smooths it out. It takes away a bit of the acidity from the tomatoes and gives it that heat without putting chili in. There's so many tomato sauces all chili, chili, chili.

• 25:15Speaker 02

  Yeah.

• 25:15Speaker 04

  Whereas I think the vodka gives it that little bit of heat.

• 25:18Speaker 03

  So good.

• 25:18Speaker 04

  Yeah.

• 25:18Speaker 02

  It's really good. And the vodka, is that, is that an Italian dish? Is it a New York dish?

• 25:24Speaker 04

  New Yorker.

• 25:24Speaker 02

  New York.

• 25:25Speaker 03

  Really?

• 25:25Speaker 04

  I think it's all American Italians in New York have sort of adapted this dish.

• 25:30Speaker 03

  So basically my, my now family.

• 25:34Speaker 04

  Yeah.

• 25:34Speaker 03

  The Bon Jovi's.

• 25:36Speaker 02

  It's the Bon Jovi's inventor.

• 25:37Speaker 03

  Basically they invented.

• 25:38Speaker 04

  I blame John really.

• 25:39Speaker 02

  Yeah.

• 25:40Speaker 03

  Yeah, yes.

• 25:41Speaker 04

  I mean, to be.

• 25:42Speaker 02

  It's John.

• 25:42Speaker 03

  John, yeah, John to you. This is you.

• 25:44Speaker 02

  It's John. It's John. It's John. Let's call it John Pasta. And what's the wine pairing, Ange? What would you recommend?

• 25:50Speaker 04

  So we've got a lovely Italian wine, a Colli Massari Rosso. And it has notes of ripe fruits and spices with a dense yet soft structure, fine tannin and yet fresh acidity on the finish.

• 26:01Speaker 02

  Mmm, delicious.

• 26:03Speaker 04

  It sounds nice, doesn't it?

• 26:04Speaker 02

  It's what you want with a tomato pasta for sure. So you have pasta at your wedding?

• 26:09Speaker 03

  Yeah.

• 26:09Speaker 02

  Yeah, which, respect.

• 26:10Speaker 03

  Thank you.

• 26:11Speaker 02

  Having pasta at the wedding.

• 26:12Speaker 03

  Thank you.

• 26:12Speaker 02

  And I also heard at the wedding that there was a dance routine?

• 26:15Speaker 03

  I grew up doing so many dance routines at my, you know, at pretty much any family gathering. So when Jake proposed, I was like, we have to learn a dance routine. We'll remember it forever. And when the song comes on when we're 80, we're gonna remember the dance. Like, it's just gonna be so special for us. So he was like, okay. So I got us dance lessons and originally we were gonna do Dirty Dancing and I was like, oh my God, if you get that lift wrong.

• 26:40Speaker 02

  Yeah, the pressure.

• 26:41Speaker 03

  It's too much. So we ended up going for, my, my favourite movie is Grease 2. Don't come at me.

• 26:48Speaker 02

  No, I think Grease Two is more respected.

• 26:51Speaker 03

  No, it's not.

• 26:51Speaker 02

  No, is it not?

• 26:52Speaker 04

  No.

• 26:53Speaker 02

  Grease One.

• 26:54Speaker 03

  No.

• 26:54Speaker 02

  My friend Jill loves Grease Two.

• 26:56Speaker 03

  Who is Jill and where is she?

• 26:58Speaker 02

  Yeah, we'll get Jill down here now. Well, is Grease Two bad?

• 27:02Speaker 03

  It's not bad.

• 27:03Speaker 02

  No.

• 27:03Speaker 03

  It's just people love one.

• 27:05Speaker 02

  Right.

• 27:06Speaker 03

  So we did a Grease medley of songs. It was probably like a six minute dance.

• 27:10Speaker 04

  Wow.

• 27:11Speaker 03

  People were like, oh my god.

• 27:16Speaker 03

  You can tell she's an actor. I was like, summer day.

• 27:21Speaker 03

  It was, it was so much.

• 27:22Speaker 04

  Singing and dancing?

• 27:23Speaker 03

  No, no, no. If I was singing, that would be a act. Somebody would like send her home. No, it was, it was amazing. And then, literally, we did our six minute dance and then Ray performed.

• 27:34Speaker 02

  Oh, wow.

• 27:35Speaker 03

  Which was amazing. And she performed my dad and I's Daddy Daughter dance. And she did all Frank Sinatra. And so, oh, it was just, it was amazing.

• 27:45Speaker 02

  Oh, wow. Wow. I love that you did that.

• 27:48Speaker 04

  Yeah, I think that's brilliant.

• 27:49Speaker 03

  And now, and then the other night Jake and I were at like a bar and it was like, you're the one that I want. And Jake just goes right into it.

• 27:59Speaker 04

  It was so cute.

• 28:01Speaker 02

  He's got it down.

• 28:02Speaker 03

  Yeah, he was like, let's do it. And I was like, in the middle of this bar.

• 28:06Speaker 02

  Yes, let's go.

• 28:09Speaker 02

  We need to talk about Strange Things.

• 28:11Speaker 03

  Mm-hmm.

• 28:11Speaker 02

  Because the end of Strange Things is now in sight.

• 28:14Speaker 03

  Mm-hmm.

• 28:15Speaker 02

  Season five, the finale begins tomorrow. So it's kind of like Stranger Things Eve if you're listening to this on the Wednesday when this comes out.

• 28:23Speaker 03

  Volume one, yeah.

• 28:24Speaker 02

  Volume one, volume one, yes.

• 28:26Speaker 03

  Only on Netflix.

• 28:27Speaker 02

  Only on Netflix. And?

• 28:29Speaker 04

  Only on Netflix.

• 28:30Speaker 02

  No, do it like you're selling it. Go on. Do it like you're selling it. Go on.

• 28:34Speaker 04

  So Stranger Things, live tomorrow, only on Netflix.

• 28:37Speaker 02

  Yeah.

• 28:38Speaker 03

  That was pretty amazing.

• 28:38Speaker 02

  That was good. That was good. That was good. That was good. And I wanted to see if you could take us back. And I was wondering on the way in this morning if you could remember like day one on set.

• 28:49Speaker 04

  Yeah.

• 28:50Speaker 03

  I remember going in the first day, but I wasn't working. I was going in to meet the kids. I was going in for school and to shave my hair off.

• 29:01Speaker 02

  Oh, yes, sure.

• 29:02Speaker 04

  Of course.

• 29:03Speaker 03

  Yeah, just a regular day.

• 29:04Speaker 02

  Cool day.

• 29:04Speaker 03

  I wasn't nervous. I was nervous to meet the kids, of course, because like, you have to be friends with them, you know? And, and I didn't go to school, so I was already like. Um, I was like, conversation with children, don't know how to do it. So, um, I met them and immediately loved them, um, met, you know, our teacher and we went right into school. And I went into school for the first like two hours and then they were like, all right, Millie, ready to go? And so I went up and I walked up this big hill and I sat down and they put my hair in like eight different pigtails and they just cut it all off and then they shaved it. And then, um, the, the directors were there and they were filming, they were filming it. And then I was like, my mom was, my mom was quite emotional.

• 29:45Speaker 03

  I was like my mom's real life Dolly. So she was like, I can't wear pigtails anymore. Um, my dad didn't care, but my mom was like, my mom just really wanted me to be sure of it. You know, like, cause my mom and I are besties. And so if I were like to be like, oh my God, mom, I really regret doing that. She would have, you know, had to help me. And then I shaved it all off and then they were like, give us an 11 look. And I was like, what does that even mean? Use your powers. And I just like looked into the little iPhone camera and just did that. So that's where that originated from. That's how I, I kind of figured out what Elle does.

• 30:21Speaker 02

  And you must have like, um, you know, so many memories of it, you know, going through the past 11 years or so. And do you have any sort of formative memories that when you, you think of the show, already fond memories that you are always like, oh, that was a wonderful moment? Or a, or a highlight that you always have taken back to maybe on or, or off set even?

• 30:41Speaker 03

  In season two, my, my best friend Noah Schnapp, who plays Will Byers on the show, we were in school together and he was sat on this chair and he like fell into like the, the, the, the like opening of the chair. And then he, he fully got stuck. And, and my 11 year old brain was like, I'm gonna go live. So I went live on Instagram and filmed the whole thing. And he was stuck in this chair for 15 minutes. Like, and he's starting to panic and I'm starting to laugh more. He panicked. And the teacher got involved and it just to this day just makes me laugh. And he always is like, Millie, why do you have to bring that up? And I'm like, if you're bored and you don't have anything to do, please Google the live stream. And Noah be like, wait, Millie,

• 31:26Speaker 03

  help me. Oh God, oh God. I've been crawling over the school trailer. Also, another Noah Schnapp classic. I was, we, we had just won our first award and Game of Thrones had been sweeping the award season and we finally won.

• 31:41Speaker 04

  Yeah.

• 31:42Speaker 03

  And Noah, he was again, sat next to me, freaked out, knocked over a huge glass of Coke and it went all over my red dress and I was like, are you joking me? And to this day, it's like in a plastic bag and it's just got, it's this beautiful, uh, Giorgio Armani, uh, custom red dress and it's just got this huge Coca-Cola stain. But it's just, it's him and, and we've just, yeah, most of my memories have been so tied with, to him. We did all these music videos as kids together. We TP'd our classrooms, we hid all of our teachers' computers. I mean, now looking back, we were shitheads really.

• 32:24Speaker 04

  It must be so emotional, the end now, you know, the rap part, you know, how do you feel?

• 32:29Speaker 03

  I know I felt like really emotional. My last day was just, I, um, was like, I'm not gonna cry and like, I'll be okay. Like, I'm quite, I'm quite an emotional person, but when things, it was really hyped up to be so emotional and I was kind of like, maybe I won't be. And then the night before, I thought, right, I'm gonna get it out all now. So I sat on my sofa and I put on all these edits of the show, like on YouTube. And I sat there and I cried for about three hours and then Jake came down and was like, what the are you doing? And I was just watching myself, like with my shaved head.

• 33:04Speaker 03

  And then, um, he was like, right, come to bed. And I went to bed and the next morning I woke up and I drove to set. I was like, I'm fine, I'm fine, I'm fine. Went into the makeup trailer, I was like, I'm fine. And then I walked onto, like stepped onto set, the studio, it was probably nine AM and I just burst out crying and everybody was like, oh, I think I was like the first actor to come in in the morning crying. And everybody was just like, it's gonna be a hard day and to the point where we really couldn't get through some of the scenes. It was really, yeah, really emotional.

• 33:30Speaker 02

  What a show to be part of, like truly, massive congratulations.

• 33:33Speaker 03

  Thank you, thank you.

• 33:35Speaker 02

  It's also the season for a festive movie.

• 33:38Speaker 03

  Yep.

• 33:39Speaker 02

  Do you have a go to? Do you like a Christmas film?

• 33:41Speaker 03

  I love Christmas movies.

• 33:42Speaker 02

  Yeah, I like really rubbish ones.

• 33:44Speaker 04

  Yeah.

• 33:44Speaker 03

  Like what? Like Hallmark?

• 33:46Speaker 02

  Yes. You know, like when you go like through on it's like Channel 500 and something.

• 33:50Speaker 03

  But I love you and I've loved you since two Christmases ago.

• 33:52Speaker 02

  Yeah, love that sort of thing.

• 33:55Speaker 03

  Love that. Get me some popcorn.

• 33:56Speaker 02

  Love that sort of thing. Well, we thought we could go through the sort of Hallmark genre of Christmas films.

• 34:01Speaker 03

  Love.

• 34:01Speaker 02

  I would love you to let us know, Millie, if these are real films or fake. True or false, do these films exist?

• 34:07Speaker 03

  Okay.

• 34:08Speaker 02

  Okay, first up, Operation Turkey.

• 34:11Speaker 03

  That can't be real.

• 34:12Speaker 02

  Absolutely unreal. Yeah, you're correct, correct, correct.

• 34:15Speaker 03

  But how is that fucking?

• 34:17Speaker 02

  No, but I'd be interested in making if you're watching people at Netflix.

• 34:20Speaker 03

  Yeah.

• 34:21Speaker 02

  It's Operation Turkey.

• 34:24Speaker 02

  Um, A Shoe Addict's Christmas.

• 34:27Speaker 03

  That's real.

• 34:28Speaker 02

  That is real!

• 34:31Speaker 03

  I feel like that's insane that I just instinctually was like, no, somebody's invested in that.

• 34:37Speaker 02

  A Shoe Addict's Christmas. And that is Noelle's life stops when her boyfriend broke up with her on Christmas Eve three years ago. A handsome fireman moves in above her. She gets locked in work in a department store all alone and he comes in and saves her.

• 34:54Speaker 03

  Hot.

• 34:54Speaker 02

  Yeah. Wood green light. Yes, yes, yes.

• 34:59Speaker 03

  It's actually the next thing I'm doing.

• 35:01Speaker 02

  Yeah, actually it's to promote A Shoe Addict's Christmas 2.

• 35:08Speaker 02

  Ange, do you want to run through one?

• 35:09Speaker 04

  What about this one? Never Kiss A Man In A Christmas Sweater?

• 35:12Speaker 03

  No.

• 35:12Speaker 04

  No.

• 35:13Speaker 03

  Is it real?

• 35:14Speaker 04

  Well, actually, you're wrong. It's true.

• 35:15Speaker 03

  It's true. Never Kiss A Man In A Christmas Sweater.

• 35:17Speaker 02

  Out now, yeah.

• 35:18Speaker 03

  It sounds like a song.

• 35:19Speaker 04

  It does, doesn't it? So, "Never kiss a man..."

• 35:23Speaker 03

  We immediately go into Mariah.

• 35:25Speaker 02

  A Royal Corgi Christmas.

• 35:27Speaker 03

  I'm gonna say it's not real.

• 35:28Speaker 02

  It's real.

• 35:29Speaker 04

  True.

• 35:29Speaker 02

  You can watch it. You are welcome.

• 35:31Speaker 03

  Only on Netflix?

• 35:32Speaker 02

  Only not on Netflix.

• 35:35Speaker 04

  There's so many that are just nuts, aren't there? Final one, what about Gingerbread Miracle?

• 35:40Speaker 03

  Okay, that's not real.

• 35:41Speaker 04

  It's true.

• 35:42Speaker 02

  It's real.

• 35:43Speaker 04

  I'll get you up your game.

• 35:44Speaker 03

  This is a joke.

• 35:45Speaker 04

  No, it may well be, it's a movie.

• 35:48Speaker 02

  I love these films.

• 35:51Speaker 03

  That's my favourite one, Millie.

• 35:53Speaker 02

  Yeah, I love these. So that one's about Maya, who's a freelance attorney.

• 35:57Speaker 03

  Right.

• 35:57Speaker 02

  She's had a mi- she's had a minor setback.

• 36:00Speaker 03

  Right.

• 36:01Speaker 02

  You know what we should have done? Pitched these to you.

• 36:03Speaker 03

  Yes.

• 36:04Speaker 02

  And your agent.

• 36:05Speaker 03

  Yeah, yeah, yeah, yeah, yeah.

• 36:06Speaker 02

  So Maya's a freelance attorney.

• 36:08Speaker 03

  Okay.

• 36:08Speaker 02

  Your Maya, she's had a minor setback. She's been living in the apartment above a parents' garage nightmare and using a bakery as an unofficial office for the past couple of years.

• 36:18Speaker 03

  Okay.

• 36:19Speaker 02

  And then there's a gingerbread miracle.

• 36:21Speaker 03

  And it doesn't tell you what it is?

• 36:22Speaker 02

  No, that's what we got, that's the twist.

• 36:24Speaker 04

  Can't give the plot away, because it's crucial.

• 36:27Speaker 03

  I would like, I would read this and kind of attach myself.

• 36:30Speaker 02

  Yeah.

• 36:31Speaker 03

  Yeah.

• 36:31Speaker 02

  She's attached to gingerbread miracle.

• 36:33Speaker 03

  I'm attached to the project, but I haven't made my mind up.

• 36:35Speaker 02

  No, TBC.

• 36:36Speaker 03

  Yeah.

• 36:37Speaker 02

  I love all those, that point on.

• 36:40Speaker 02

  This is a nice bit that we want to talk to you about because we know that you love animals.

• 36:43Speaker 04

  Yeah.

• 36:44Speaker 02

  We love our dogs.

• 36:44Speaker 04

  We do.

• 36:45Speaker 02

  But you really trump us on the animal front.

• 36:47Speaker 03

  I do. I trump most people.

• 36:49Speaker 02

  You've got, yeah, you'd trump a zoo of the animals that you have got going on. Because I've got two rescue dogs, and she's got two dogs as well. But run us through the dogs, is it 10? Is it 10?

• 37:00Speaker 03

  10, yes, 10. I have my three dogs, they, they're my big dogs. And they spend most of the days outside because they're big dogs and they love it. I mean, I live on a farm, so they just run and roam. And I have 40 farm animals.

• 37:15Speaker 04

  What are the other animals on the farm?

• 37:17Speaker 03

  We have cows and chickens and horses and ponies and goats and sheep. We, I raise them all from babies. So everybody that's come on to the farm really was in my bed at some point. Yeah, slept with me.

• 37:31Speaker 02

  Yeah.

• 37:31Speaker 04

  Wow.

• 37:32Speaker 03

  The only ones that I didn't bottle, feed, was my horse, because he was a rescue. And my ponies are rescues. They were left on the side of the street, so they were like, I think about three or four. And then my animals. I have my dog Winnie, who's my baby. She's pedigree and so she knows it. Then I have my rescue dog Dorothy, I have Jimmy, I have Agnes, I have,

• 37:59Speaker 03

  I'm just thinking Barbie, Max, Molly. Those are my big three dogs. Then I have Rigby and then we have Pookie and Juno.

• 38:11Speaker 03

  So those are my babies and Pookie's a white Chihuahua and he's a rescue. And they're just, yeah, my babies.

• 38:17Speaker 04

  And do they all get on? Do they all follow in a pack?

• 38:20Speaker 03

  It is very much herd mentality. It's really hard to train them.

• 38:24Speaker 02

  Yeah.

• 38:24Speaker 03

  Because they're kind of like, well, if she's doing that, I'm gonna go, I'm gonna go piss on the wall.

• 38:28Speaker 02

  Yeah.

• 38:29Speaker 03

  So that's kind of what they do. And then I have four cats, four rescue cats. Well, I had about, I had about 23 in my house at one point, but I found them all homes.

• 38:38Speaker 04

  And do you get like chicken, eggs from the chickens and stuff?

• 38:41Speaker 03

  Eggs from the chickens. I'm actually starting a bee farm soon, which I'm really excited about. And then I run a rescue. So that's where I have 23 dogs, foster dogs, and then about 10 puppies. So I have two separate buildings where I keep them all. And then I've found over 350 dogs homes.

• 38:59Speaker 04

  Wow, that's amazing. Well done.

• 39:01Speaker 02

  It really is.

• 39:04Speaker 02

  Millie, it's time for your fast food quiz. Quick fire, think instinctively. What is your favourite way to eat eggs?

• 39:11Speaker 03

  Fried.

• 39:12Speaker 04

  What's your favourite sandwich, Philin?

• 39:15Speaker 03

  Turkey, lettuce, mayo.

• 39:17Speaker 04

  Nice choice.

• 39:17Speaker 02

  What's your favourite form of potato?

• 39:20Speaker 03

  Jacket.

• 39:21Speaker 04

  Favourite herb?

• 39:23Speaker 03

  Rosemary.

• 39:24Speaker 02

  What's the best crisp?

• 39:26Speaker 03

  Cheese and onion.

• 39:27Speaker 04

  What's your favourite kitchen utensil?

• 39:30Speaker 03

  Tongues.

• 39:32Speaker 04

  We don't think we've had a tongue. We've never had a tongue before.

• 39:35Speaker 02

  No, no, no. What's the best pasta?

• 39:41Speaker 03

  Uh, rigatoni.

• 39:43Speaker 04

  Okay. What's your favourite item on a roast dinner?

• 39:46Speaker 03

  Cauliflower cheese.

• 39:47Speaker 04

  Nice choice.

• 39:48Speaker 02

  Name the best beverage, hot or cold?

• 39:52Speaker 03

  Um, don't tap.

• 39:55Speaker 02

  Sorry.

• 39:56Speaker 03

  Um, uh, just a cup of tea, a cup of tea.

• 39:58Speaker 02

  Cup of tea, cup of tea.

• 39:59Speaker 03

  P G tips.

• 40:00Speaker 04

  Uh, what's your favourite topping to go on a piece of toast?

• 40:04Speaker 03

  Marmite.

• 40:05Speaker 04

  Marmite, nice.

• 40:06Speaker 02

  Uh, what's the best dish from your childhood?

• 40:08Speaker 03

  Ham, egg, chips.

• 40:09Speaker 02

  Mmm.

• 40:10Speaker 04

  That is it.

• 40:11Speaker 02

  We should have that one there, yeah.

• 40:12Speaker 04

  Ham, I love ham, egg, chips.

• 40:13Speaker 02

  Me too.

• 40:16Speaker 02

  Millie, we come to the end of the show question for your chance to win this Waitrose goodie bag. All you've got to do is answer the question in this very expensive gold envelope.

• 40:26Speaker 03

  Hi, Millie. Thank you for coming on Dish. You are welcome any time. To win the Waitrose goodie bag, there's just one final question. We know you are great at coming up with names for your animals, but what animal would best suit the name Angela and what about Nick?

• 40:38Speaker 02

  Hmm, yeah.

• 40:39Speaker 03

  So there's no right or wrong here.

• 40:40Speaker 02

  No, so, uh, think of an animal, it's called Angela, what is that animal?

• 40:45Speaker 03

  An alpaca.

• 40:45Speaker 02

  Oh.

• 40:46Speaker 04

  Oh, God. Wow, I'll take that, thank you.

• 40:50Speaker 03

  It just is, Angela the alpaca.

• 40:51Speaker 02

  Angela the alpaca, yeah.

• 40:53Speaker 04

  Okay.

• 40:54Speaker 02

  Yeah, okay, and what, and what about me?

• 40:59Speaker 03

  Don't be annoyed.

• 41:00Speaker 02

  Okay, I won't be.

• 41:01Speaker 03

  Because they're really cute and it's my favourite animal on the park.

• 41:04Speaker 02

  Don't, you don't have to.

• 41:04Speaker 03

  A donkey.

• 41:05Speaker 02

  A donkey.

• 41:08Speaker 02

  Great.

• 41:08Speaker 03

  Not only because they're so cute and loving, so that's it.

• 41:13Speaker 02

  They're famously very cute.

• 41:15Speaker 03

  They are, they're so cute. No, but you're like, you're very, you're very friendly and, um...

• 41:22Speaker 04

  Yeah, it's donkey life.

• 41:23Speaker 03

  And that's just what first things in mind. Can you, can you give me mine? Sorry, because I never get anyone else to tell me.

• 41:28Speaker 02

  Oh, what would you be? What is the name?

• 41:31Speaker 03

  Millie.

• 41:31Speaker 02

  Millie.

• 41:33Speaker 04

  Oh, Millie.

• 41:34Speaker 03

  Millie's a very dog name.

• 41:35Speaker 02

  I'm thinking quite long-necked duck.

• 41:39Speaker 04

  No.

• 41:40Speaker 02

  Yeah, like a nice duck, Millie. Millie the duck.

• 41:44Speaker 03

  It feels like, it feels like your sticky revenge neck is what it's just.

• 41:48Speaker 02

  I think a duck's quite glam, no?

• 41:51Speaker 04

  No.

• 41:52Speaker 02

  Like with the green and like, no?

• 41:54Speaker 03

  A swan would have been.

• 41:55Speaker 04

  Swan, Millie the Swan.

• 41:56Speaker 02

  Millie the Swan.

• 41:57Speaker 03

  But that's just far too regal for me.

• 41:59Speaker 02

  Yeah.

• 41:59Speaker 03

  Yeah, it doesn't suit me. I don't mind a dog.

• 42:02Speaker 04

  No, but I think sort of Millie like a tomcat.

• 42:04Speaker 02

  Oh.

• 42:04Speaker 04

  You would be, yeah.

• 42:05Speaker 03

  Okay, yeah.

• 42:06Speaker 04

  You'd be a little rebellious cat.

• 42:08Speaker 03

  Yeah.

• 42:09Speaker 04

  You'd be the pack leader saying, come on dogs, we've let the gate open.

• 42:13Speaker 03

  I'll take that.

• 42:15Speaker 02

  Cat.

• 42:16Speaker 03

  Did I win? Did I win?

• 42:17Speaker 02

  You did. The goody bag is yours, Millie. The goody bag is yours.

• 42:22Speaker 03

  Thank you.

• 42:24Speaker 02

  It is yours. Let's have a look. Are they, oh, they're the Angela Hartners.

• 42:28Speaker 04

  Little biscuits.

• 42:29Speaker 03

  Are you kidding me?

• 42:30Speaker 02

  They're delish.

• 42:31Speaker 03

  Okay.

• 42:31Speaker 02

  We love those.

• 42:33Speaker 04

  Oh.

• 42:34Speaker 02

  My man.

• 42:34Speaker 03

  Love these.

• 42:35Speaker 02

  Yeah, we know.

• 42:36Speaker 04

  Yes.

• 42:37Speaker 02

  Yeah, need.

• 42:38Speaker 03

  It's the best. I put this on everything.

• 42:40Speaker 04

  Yeah.

• 42:41Speaker 03

  Everything. I'm living in a hotel right now, so this is.

• 42:44Speaker 02

  Well, there's dinner sorted.

• 42:45Speaker 03

  Yeah, exactly, exactly.

• 42:48Speaker 02

  Straight in there, straight in there.

• 42:49Speaker 03

  Soup, HP soup.

• 42:50Speaker 02

  And Millie, that was a lot of fun.

• 42:52Speaker 04

  You were brilliant.

• 42:53Speaker 02

  Thank you so much.

• 42:53Speaker 03

  Thank you so much, guys.

• 42:54Speaker 02

  It was really nice to see Millie Barbie Brown, everybody. Thank you, Millie.

• 42:59Speaker 03

  Thank you.

• 43:02Speaker 02

  Well, Millie Barbie Brown's fun.

• 43:04Speaker 04

  She was brilliant. I loved her. I loved her.

• 43:06Speaker 02

  I love that she's got all them bloody dogs in the house.

• 43:09Speaker 04

  God, now she finds time to do that. I just, the idea of them all just being badly, like the big dogs saying, come on. Oh, well, it's a pack going out.

• 43:17Speaker 02

  I love that she's got a breakdown called Barbie.

• 43:19Speaker 04

  Yeah.

• 43:20Speaker 02

  I love that. I love that. Well, big thank you to Millie for joining us. Our first episode by the tree.

• 43:26Speaker 04

  I know.

• 43:26Speaker 02

  We have some questions. You ready?

• 43:28Speaker 04

  I'm ready.

• 43:29Speaker 02

  You're ready? Okay. First up, Jessica has been on and it brings up a concept that I've actually not really heard of before. So I'd love to get your take on this, Ange. She says, hi, you two, please validate me. My grandpa's family originally came from Leeds, but he lived down south. And my dad grew up in Staines, but we always, without fail, had Yorkshire puddings before Sunday lunch as a starter.

• 43:51Speaker 04

  Oh, I wonder what they had with them.

• 43:52Speaker 02

  Um, well, so the idea was, she says, to fill up on the cheap ingredients so that you've not got much room for meat. So you'd have it as a starter. I always grew up. Over my pudding first and at my granny's and at home. So now when I'm cooking, I always make the Yorkshire pudding first and no one gets there and think it's a bit eccentric. My grandpa was born in nineteen ten. So is my family a bunch of old fashioned weirdos? Or are we absolutely perfectly correct? And we always, she says, have Yorkshire's on Sunday, no matter what the meat is. What do you think about that, Angela? Yorkshire? Well, I guess you want a little something, something. And sometimes that don't fit on the plate.

• 44:29Speaker 04

  I think the thing is, she's using it in a way instead of bread, isn't she?

• 44:32Speaker 02

  Yeah.

• 44:33Speaker 04

  Because people would have bread, you know, you know, so maybe that's how they're doing it. And you would fill up on bread. You see that a lot. So no, I'm sure if that's what her granddad did, and that's what her granny did, so what?

• 44:43Speaker 02

  Yeah, I think it's good to carry on the tradition.

• 44:45Speaker 04

  A family tradition. She should do it.

• 44:46Speaker 02

  Absolutely. I like that a lot. If you do want to email us any questions, if you do have any strong thoughts in having a Yorkshire pudding for a starter, [email protected] is the way to get in touch with us. Thank you for that, Jessica. And we're done now, Ange.

• 45:01Speaker 04

  We're done.

• 45:01Speaker 02

  That is it. We'll be back.

• 45:03Speaker 04

  Not forever.

• 45:03Speaker 02

  Next week. No, not forever, just a few days. Thank you for listening. We'll see you next week.

• 45:11Speaker 02

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

• 45:18Speaker 04

  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.

• 45:27Speaker 02

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

• 45:33Speaker 04

  Dish from Waitrose is a Cold Glass production.

• 45:36Speaker 05

  Waitrose, the home of food lovers.