Pod Insights Dish CHRISTMAS SPECIAL: Keira Knightley, fennel & citrus roast turkey, and Champagne About this episode It’s beginning to taste a lot like Christmas.
For this year’s festive special, Nick and Angela are joined around the tree by Keira Knightley for a turkey feast and plenty of bubbles.
Keira Knightley is an English actress who lives in North London with her two daughters and husband, James Righton. She is known for an array of brilliant roles in films such as Pride & Prejudice, The Imitation Game, Atonement and the TV series Black Doves. And, at this time of year, it would be remiss not to mention her role in the Christmas staple Love Actually, a film she’s watched just once.
She joins us following her latest lead role... opposite Joe Wilkinson in the Waitrose Christmas advert. We’ve heard his side of the story, but how does Keira reflect on the day they filmed ‘the big kiss’?
Angela delivers dish after dish in this episode, with a fennel & citrus roast turkey as the table’s centrepiece. It’s served with her own (and famous) turkey gravy, roast potatoes with rosemary salt, stir fried sprouts with chestnuts and pancetta and a roast parsnip & grape salad with hazelnuts, chicory and parmesan dressing, which might just steal the show. Glasses are filled with No.1 Brut Special Reserve Vintage Champagne on arrival and the meal is paired by the Waitrose wine experts with a glass of De Loach OFS California Chardonnay.
Enjoy! And let us know if you try and recreate any of the dishes at home.
Merry Christmas and happy holidays from Nick, Angela and all the Dish team!
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
The recipe for roast parsnip & grape salad was created for Waitrose by Elly Curshen.
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
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.
1:03 Speaker 03 Hello. Welcome. Thanks. Merry Christmas. Merry Christmas. Merry Christmas. How are you? Happy to see you. You well? Yeah, I'm good. It smells good. Good, good, good.
1:13 Speaker 02 Ridiculous in here, man.
1:15 Speaker 03 Already, little bit turkey, little salad. It's all there.
1:19 Speaker 02 He's hungry.
1:19 Speaker 03 I'm really hungry. Always hungry.
1:21 Speaker 02 Let's do it. Come on in. A little champagne.
1:23 Speaker 03 It's Christmas, we have to. And little snacks for you. Lovely, thank you. It'll be interesting me eating crisps on this microphone, won't it? Well, you've got to eat a whole roast dinner as well. Okay, good. So, yeah, yeah, it's gonna be great.
1:36 Speaker 02 Hello, welcome to Dish from Waitrose. I am Nick Grimshaw.
1:39 Speaker 03 And I am Angela Hartland.
1:40 Speaker 02 And it's time to talk Christmas.
1:43 Speaker 03 Christmas. Excited?
1:44 Speaker 02 Yeah, I've been excited since about September.
1:46 Speaker 03 This is true. You have come in.
1:48 Speaker 02 I love Christmas.
1:49 Speaker 03 You're cooking, aren't you?
1:50 Speaker 02 I am. Not today.
1:52 Speaker 03 No.
1:52 Speaker 02 But on Christmas Day, yeah.
1:53 Speaker 03 Big responsibility. How many people?
1:55 Speaker 02 We have 10 of us.
1:56 Speaker 03 Oh, lovely.
1:57 Speaker 02 Yes, so 10 are coming over to ours. First time I've ever done it, actually.
2:02 Speaker 03 Do you like expect a phone call every half hour or every 15 minutes?
2:05 Speaker 02 No, but I know we joke about it on here, but I'll be all right. I'll be fine.
2:09 Speaker 03 You'll be fine.
2:10 Speaker 02 I actually would like to at one point.
2:11 Speaker 03 Timetable.
2:12 Speaker 02 Timetable.
2:12 Speaker 03 Yes, we'll go for a drink.
2:14 Speaker 02 And then just do it. I want it to be fun and enjoyable. I don't want to look like my mum in the 90s. With like bright red face and like looking really stressed.
2:23 Speaker 03 No.
2:24 Speaker 02 And like, you know.
2:25 Speaker 03 Get loads done the day before.
2:26 Speaker 02 Loads on the day before. So it's like all Mish's family are coming to us.
2:29 Speaker 03 Lovely.
2:29 Speaker 02 So I'm gonna cook and also Auntie Shen's gonna cook as well.
2:32 Speaker 03 Oh fabulous.
2:33 Speaker 02 Yeah. So Mish's dad's family are of Jamaican heritage.
2:37 Speaker 03 So we're gonna get some Caribbean food.
2:38 Speaker 02 Yeah, we're gonna have some Caribbean food as well. So Auntie Shen, he's gonna take care of that.
2:41 Speaker 03 Lovely.
2:42 Speaker 02 So actually, it's a.
2:43 Speaker 03 Pressure's a little bit off as well.
2:44 Speaker 02 The pressure's a bit off. So Auntie Shen's great and she's on it. We've already been, we started talking about it probably in October.
2:51 Speaker 03 Nice, okay.
2:52 Speaker 02 It's also not that deep. Like, I think people, me included, get really stressed out.
2:56 Speaker 03 Overthinking.
2:57 Speaker 02 I would love to do a roast.
2:59 Speaker 03 Yeah.
3:00 Speaker 02 I'd be like, please let's have a roast, it's easy.
3:02 Speaker 03 Yeah.
3:02 Speaker 02 I'd more rather have people.
3:03 Speaker 03 But that's what you're doing, a roast.
3:04 Speaker 02 Exactly. So I don't know why Christmas ever, oh god, don't know what to do. Do it every Sunday.
3:08 Speaker 03 Hmm.
3:09 Speaker 02 It's no different, is it? Okay?
3:11 Speaker 03 Just a different animal.
3:12 Speaker 02 Right? Right guys? It's not. So yeah, but I'd do a starter, timings.
3:18 Speaker 03 Yeah.
3:18 Speaker 02 And I think it's, the pressure's on for a lot of people. So that's why we need you, Angela Hartnett, MBE OB, to tell us today, over the next hour or whatever hour of the longest podcast is.
3:29 Speaker 03 I'll write you. I'll open Delia's book and I'll take a picture of her timetable and I'll send it to you because she's perfect.
3:35 Speaker 02 For our Christmas episode today, very excitingly, we welcome the star of the Waitrose Christmas advert.
3:42 Speaker 03 Yes.
3:42 Speaker 02 Keira Knightley is with us on Dish in a second. Um, I interviewed Keira Knightley kind of around this time last year. When did you watch Black Doves?
3:53 Speaker 03 I've watched part of it, I haven't watched the whole thing.
3:55 Speaker 02 So she came on to the radio to talk about Black Doves and it was just before Christmas time, I think. Because it sort of came out Christmas time, didn't it?
4:00 Speaker 03 Yeah.
4:01 Speaker 02 And but we had a river time and she talked all about how she does not.
4:06 Speaker 03 James does all the cooking.
4:07 Speaker 02 James does all the cooking, her husband. Yeah, so James, we need to talk to Kira about this. Like, is it the same on Christmas? Will she be getting involved? You sort of do associate her with Christmas because of Love Actually.
4:16 Speaker 03 Course we do. We always think of her.
4:18 Speaker 02 Yeah.
4:18 Speaker 03 Yeah.
4:19 Speaker 02 Um, I've not yet watched it. I will.
4:22 Speaker 03 What, Love Actually?
4:23 Speaker 02 I mean, I've seen it, but not, you only watch it at Christmas, don't you?
4:26 Speaker 03 True, true.
4:26 Speaker 02 So I've not yet watched it, but I will.
4:28 Speaker 03 Yeah, of course.
4:29 Speaker 02 Keira Knightley only seen this film once.
4:31 Speaker 03 But that's the same as us. You know, we say we don't listen to this, so why would she watch her movie time and time again? That makes a lot of sense, yeah.
4:38 Speaker 02 It's not a great look if you walk past Keira Knightley's house and you see Keira Knightley watching Keira Knightley Love Actually, is it? Like, she's lost it.
4:45 Speaker 03 She's lost it.
4:46 Speaker 02 So she's not gonna sit and watch it. But I do feel sad for people that can't, that are the star of a cultural moment and then can't enjoy it like we can.
4:54 Speaker 03 Yeah.
4:55 Speaker 02 Do you watch telly on Christmas Day?
4:57 Speaker 03 No, never. Not for any particular, we just don't do it, but it's just, we're always away from a house. We're either in a restaurant and so there's no TV there. I mean, obviously we're all, and there's too many of us. We play cards.
5:10 Speaker 02 Yes.
5:10 Speaker 03 What we tend to do is sort of finish lunch late and then cards come out. And we all play like games and stuff, which I like. And then it ends up everyone like music. My, my, my mate Adam who always comes reminded me of the Christmas, he was dancing to ABBA with my mum. Like, you know, she was 85 and they're just dancing around the room alongside my, Neil's nieces of four years old. So it tends to be, it ends up like that.
5:35 Speaker 02 More than party.
5:35 Speaker 03 Yeah, exactly. Boxing Day, I do the movies.
5:38 Speaker 02 Yeah.
5:38 Speaker 03 Christmas Day, it's all family and cards and playing, yeah.
5:41 Speaker 02 Well, good to know.
5:42 Speaker 03 Well, we'll come over.
5:43 Speaker 02 We'll be there.
5:44 Speaker 03 Come and dance in, I'll tell you when the disco's starting, disco raves.
5:47 Speaker 02 I actually might come.
5:48 Speaker 03 You should definitely come. We all, it's always open house in the sense that we've had friends that have like Christmas with their family and then they pop in for drinks and stuff. I like it. That's my point about Christmas.
5:57 Speaker 02 Yeah.
5:57 Speaker 03 I, you know, it should be for everyone.
5:59 Speaker 02 Okay, well, everyone, let's listen in, watching. Pop in, pop into Angeles. Once your family are doing your editing. And so we have Kieran Alley on the way. We have a huge Christmas feast.
6:10 Speaker 03 Yes.
6:10 Speaker 02 On the way, which I'm so excited about. One of the things in the feast famously on Christmas, sprouts.
6:15 Speaker 03 Sprouts, yeah.
6:16 Speaker 02 Yes.
6:17 Speaker 03 So they come up, they can either get them obviously in a little packet or you can get them on this stalk.
6:20 Speaker 02 I know them on the stalk.
6:22 Speaker 03 You get these beautiful sprout tops. You can use all of those. They're like little cabbage leaves. You can get, use those as well. And then we've done them today, which I'll talk about later, with pancetta and chestnuts.
6:33 Speaker 02 Yes.
6:33 Speaker 03 Which work brilliantly. Or you can, some people have them raw. They make a little salad out of them. Or you can roast them with, if you don't want bacon, have a little bit of white wine or, and some shallots in there. I think the key is cook them quickly, not too long, and don't boil them, just cook them in a tiny little bit of water and saute them off. That for me is how to do them. And then they're being. Delicious.
6:54 Speaker 02 So just a little bit of water?
6:55 Speaker 03 Yeah, a little bit of water. So basically you're sauteing them in a pan with a bit of butter or the bacon or the shallot. And then you just add a little bit of water to cover the base and then sort of quickly cook them. And they'll only take about 10, 15 minutes. Shouldn't take any longer than that.
7:08 Speaker 02 Okay, that's good sliced.
7:09 Speaker 03 Sliced, yeah, in half, yeah, just like this. And I don't believe in all this cut the base and all that. I never sort of understand that nonsense.
7:16 Speaker 02 No.
7:16 Speaker 03 I think you just have to just cut them in half and prep them.
7:19 Speaker 02 Cut them in half?
7:20 Speaker 03 Yeah.
7:20 Speaker 02 Yeah. All right, well, I look forward to a sprout later, Ange.
7:23 Speaker 03 Okay.
7:24 Speaker 02 Disguised in lots of different flavours.
7:26 Speaker 03 Yeah, exactly.
7:27 Speaker 02 But for now, shall we get Kieran Knightley in?
7:28 Speaker 03 Let's do it.
7:30 Speaker 02 Okay, let's do this. It's time to welcome our guest. We have with us a very brilliant actor and somebody that is sort of in more homes, or as many homes, I imagine, at this time of year, as Father Christmas himself. A round of applause for the excellent Kieran Knightley is here, everybody.
7:47 Speaker 04 Thank you very much.
7:48 Speaker 02 Hi.
7:49 Speaker 04 Thank you. Hi, hi.
7:51 Speaker 02 Merry Christmas.
7:52 Speaker 04 Merry Christmas.
7:53 Speaker 02 Welcome.
7:53 Speaker 04 Thank you very much.
7:54 Speaker 02 Are you feeling Christmasy?
7:55 Speaker 04 I'm feeling, I mean, I've got a Christmas tree behind me, so I'm feeling super Christmasy, yeah.
7:59 Speaker 02 You have the Christmas lamp as well, just in case you didn't know it's Christmas.
8:02 Speaker 04 And a Christmas lamp.
8:04 Speaker 02 Christmas lamp.
8:04 Speaker 04 I don't think I've ever seen a Christmas lamp before.
8:06 Speaker 02 Well, hello, welcome to Dish. And it's dead nice to have you on.
8:09 Speaker 04 Thank you for having me.
8:09 Speaker 02 So much to talk about today, obviously, Christmas.
8:12 Speaker 04 Obviously.
8:13 Speaker 02 Obviously, we've got to talk about the Christmas ad.
8:14 Speaker 04 I don't think anybody's actually said I'm like Father Christmas before.
8:17 Speaker 02 You are.
8:17 Speaker 04 I think that was the first time, so thank you for that.
8:19 Speaker 02 Yeah, you are.
8:20 Speaker 03 That's a lovely compliment.
8:21 Speaker 04 I'm gonna take it, yeah.
8:22 Speaker 02 Yeah, well, before we came, before you joined us, we were talking about Christmas films.
8:26 Speaker 04 Yeah.
8:26 Speaker 02 The essentials we must watch, and we talked about Love Actually, of course.
8:29 Speaker 04 Yeah.
8:29 Speaker 02 No, you've only seen it once.
8:31 Speaker 04 I have, yeah.
8:31 Speaker 02 Ange agrees that's normal, if you're in it.
8:34 Speaker 04 If you're in it.
8:34 Speaker 03 You're in it.
8:35 Speaker 04 I mean, it would be weird if I was watching my own, yeah.
8:37 Speaker 03 Actually 20 times, I watched it with my kids and everything.
8:40 Speaker 04 Yeah, yeah, yeah. No, I've seen it once.
8:41 Speaker 02 Yeah, that's enough.
8:42 Speaker 04 Very nice.
8:43 Speaker 02 Yeah, really nice.
8:44 Speaker 04 Very lovely.
8:44 Speaker 02 Really.
8:45 Speaker 04 Thanks so much, yeah, yeah.
8:46 Speaker 02 Really nice.
8:47 Speaker 04 Yeah, yeah.
8:48 Speaker 02 It's amazing, though, that the memes of Love Actually, like, keep on going.
8:53 Speaker 04 Keep going.
8:53 Speaker 02 That meme is on, like, oh, it's me.
8:56 Speaker 04 Yeah, yeah. I know, somebody said that to me the other day, and then they wanted me to say it, but I hadn't seen it, so I was like, I don't know what you're talking about. So I realised that there's whole languages that are going on and it's actually quoting me at me, but I don't realise that.
9:10 Speaker 02 Yeah, it was a really good one. Can you remember when Kieran watches back the video of the wedding and it's all close-ups of you? And there's lots of great memes. I get sent a lot of dog on my algorithm, because I have two dogs.
9:22 Speaker 04 Right.
9:22 Speaker 02 And one of them was like, "My dogs, when they get into my phone", and it was you being like, "It's all me." Because that's all my phone is. "It's all me, it's all me." Hey, we had, speaking of the Christmas hat, we had Joe Wilkinson. Oh, lovely Joe.
9:38 Speaker 03 Yes.
9:39 Speaker 04 I didn't realise, it was only about an hour, an hour before we finished filming that I found out he was in Traitors.
9:45 Speaker 03 Oh, right.
9:46 Speaker 04 So I didn't manage to get any gossip at all out of him. I was just suddenly like, "Oh, he won!" He was like, "I signed an NDA, I can't tell you."
9:52 Speaker 02 No, he wouldn't tell us either.
9:55 Speaker 03 No, he wouldn't. He was very...
9:56 Speaker 04 Yeah, he was. He was very tight-lipped.
9:58 Speaker 03 He was talking about the kiss. That's basically the episode with Joe. He was talking about the kiss with you and he was like, "I'm so nervous." He was brilliant. He was so lovely.
10:06 Speaker 04 He's got such a large beard that I didn't get close to his mouth. Like, as we were watching Traitors and my kids kept saying, "Did you kiss him?" And I was like, "Kind of." He sort of bounced off the beard.
10:21 Speaker 02 We're gonna start with the champagne because it's Christmas.
10:23 Speaker 04 Great.
10:23 Speaker 02 Do you like champagne?
10:24 Speaker 04 I like champagne.
10:25 Speaker 02 Yeah, come on then. Well, cheers.
10:27 Speaker 04 Cheers.
10:27 Speaker 02 Merry Christmas.
10:28 Speaker 04 Merry Christmas.
10:29 Speaker 02 And welcome.
10:29 Speaker 04 Merry Christmas.
10:30 Speaker 02 Merry Christmas, Nick. What a time to be alive.
10:34 Speaker 03 I know.
10:35 Speaker 04 Delicious.
10:35 Speaker 03 Feels like Christmas. I feel when we go out it should be snowing.
10:38 Speaker 04 It's gonna be really disappointing. It's actually quite warm out there as well.
10:42 Speaker 02 I know. Hey, I wanted to ask how your Christmas Day begins. Do you have, do you have a plan? Is there a ritual, a tradition?
10:50 Speaker 04 I mean, I have two children, so my Christmas Day begins with this kind of screaming noises. "Santa Claus has been!" You know, all that. And then it's me trying to go, "No, you're not allowed to open the presents yet." "No, it's four in the morning." "No, that is too early." Yes, he might have been, but I think we need to, so we've got like a 7am rule.
11:08 Speaker 02 Oh, okay.
11:09 Speaker 04 Yeah, yeah, yeah. It's not being opened before seven. Coffee has to be made.
11:14 Speaker 02 What about you Ange, what's your morning?
11:16 Speaker 03 Morning Christmas. Don't do brekkies, we're gonna eat so, well, we're gonna eat so much at lunch. I don't do brekkie in general.
11:23 Speaker 04 Well, no, never.
11:24 Speaker 03 No, sort of late. No, I never really have breakfast.
11:27 Speaker 04 I can't do that. I'm starving when I wake up.
11:28 Speaker 03 No, no, because we've, I don't know, finishing late, yeah, anyway, don't do it. And then generally, don't do presents. I don't have kids, but I do have a lovely niece who lives near it. So we'll see with little Elsie, maybe with her, we'll do them. And then it's just, and then we start, you know, taking our time, getting ready for lunch, you know.
11:42 Speaker 04 And cooking.
11:43 Speaker 03 Yeah, cooking, radio on, cooking a bit with Neil. And then my friend Adam, he always comes, so he'll always help as well. Basically, we've got the drink open by about 10.30, 11.
11:51 Speaker 02 Yeah, well, that's why I was late.
11:52 Speaker 04 Okay, so I think that that is, but I, again, I'm waking up very early on Christmas morning. So obviously that's not happening at 7am. But it is happening by like 11.
12:02 Speaker 03 Yeah, that's fair enough.
12:03 Speaker 04 Or maybe a buck's fizz.
12:04 Speaker 03 Yeah, yeah, yeah. Yeah, I'm not talking a whiskey on a groan here.
12:07 Speaker 04 No, obviously not. Yeah, yeah, a little, little, little something. Yeah, yeah, yeah.
12:10 Speaker 03 That's 12 o'clock. No, no, no.
12:12 Speaker 04 I hear you, yeah.
12:14 Speaker 02 You guys have not met before.
12:16 Speaker 03 No, never.
12:16 Speaker 02 Before you came, you joined us.
12:18 Speaker 04 Although I actually used to live over the street from you.
12:21 Speaker 03 Yes, that's right. But we never, well, we knew, but we never saw you.
12:24 Speaker 04 No, well, I saw you.
12:25 Speaker 03 Thank you for saying hello. What a great neighbour.
12:28 Speaker 04 You had big dark glasses on and you were walking your dog and you were looking incredibly cool.
12:32 Speaker 03 I had big dark glasses.
12:34 Speaker 04 You had big dark glasses. And I was like, well, I can't just go over and say hello.
12:38 Speaker 03 I so wish you had.
12:39 Speaker 04 But anyway, so you were, you were, I saw you there, but um, yes. And then, and then I've got drunk with your husband.
12:44 Speaker 03 Oh, yeah. How many times? Quite a few.
12:46 Speaker 04 Quite a few.
12:47 Speaker 02 So how do you know, how do you know Neil?
12:49 Speaker 03 So I'm mutual. I think the real mutual friend is Dan Keeling at Noble Rock.
12:53 Speaker 04 Yeah.
12:53 Speaker 03 So Dan has a magazine and the restaurant's Noble Rock. Kira, you write for it. I write for it. And he always has this amazing party, which we've spoken about, called Beaujolais Nouveau Day.
13:02 Speaker 04 Yeah.
13:03 Speaker 03 James, Kira's husband, always goes.
13:05 Speaker 04 Goes and gets very, very drunk.
13:06 Speaker 03 With Guess Who?
13:07 Speaker 02 Neil Borstwick.
13:08 Speaker 04 Yeah, exactly.
13:10 Speaker 03 And I'm there, and by the time I'm drunk, I'm calling James Nick, and he's looking at me going, that's not my name, I'm sure.
13:16 Speaker 04 He doesn't remember though. He's so drunk, he has no idea. He just comes home and he's like, everybody say love here, just a little bit of time. Great, great.
13:25 Speaker 03 And so there's been parties we've been at and, you know, and there's lots of people and stuff. So, well now, we've now, the froster's gone, we can talk, we can chat.
13:33 Speaker 04 Yeah, hello, we can say hello.
13:34 Speaker 03 Yes.
13:35 Speaker 02 I'm just obsessed with the thought of Angie in big dark glasses.
13:38 Speaker 03 I am, honestly.
13:39 Speaker 02 I love the idea of that.
13:40 Speaker 04 Do you still have a dog?
13:41 Speaker 03 I do, I was going to wonder whether I still have dark glasses.
13:43 Speaker 04 It was a small dog.
13:44 Speaker 03 Yes, probably Alfie, white, yeah, Alfie.
13:47 Speaker 04 It was a small dog, yeah.
13:47 Speaker 03 Yeah, because that was quite a long time ago.
13:49 Speaker 04 Yeah, yeah, it was quite a while ago.
13:50 Speaker 03 And then we mutually share, your mum and I mutually share a painter as well. There's so many random connections. Chris.
13:57 Speaker 04 Chris, oh, Chris.
13:58 Speaker 03 Chris.
13:58 Speaker 04 Chris, not Gies.
13:59 Speaker 03 No, not Gies.
14:00 Speaker 04 Amazing how many painters she's got, Chris.
14:04 Speaker 04 Oh, that one.
14:05 Speaker 02 You know Keira's mum, a lot of painters.
14:06 Speaker 03 She loves painters.
14:08 Speaker 02 Love the painters.
14:11 Speaker 03 And you never says your mum's in case, no, I'm with Keira's mum. I went, so you're not actually with Keira, you're with her mum, and I'm still getting turned down.
14:16 Speaker 04 Oh, there you go. Yeah, but that's fair enough.
14:18 Speaker 03 That's fair enough.
14:19 Speaker 04 My mum likes to chat, you know.
14:20 Speaker 03 Yeah, he loves to chat.
14:21 Speaker 04 Likes a painter, likes to chat.
14:24 Speaker 03 Anyway, so there's the connection.
14:25 Speaker 02 There's the connection. And I wanted to, I heard that you wanted, you wanted to talk to Angela about canapes.
14:30 Speaker 04 I don't have any canape action. Okay, this is my extent of canapes.
14:34 Speaker 03 Pretty much mine as well, Keira.
14:35 Speaker 04 Okay, fine, I suppose.
14:36 Speaker 03 You know, beat yourself up about that.
14:38 Speaker 04 So, I've got a friend who's a wonderful hostess, and she said, she was throwing a party and she said, oh, don't worry, just bring canapes.
14:44 Speaker 03 Oh.
14:45 Speaker 04 And I was like, oh, I mean, I don't know, I didn't, apart from this, or maybe a bit of saucy song, you know.
14:51 Speaker 03 Yeah.
14:51 Speaker 04 But like, that's my, that's the whole of my canape action.
14:54 Speaker 03 The two things I do do on Christmas Day is I get some either sourdough or baguette, butter it.
15:00 Speaker 04 Yeah.
15:00 Speaker 03 And then some smoked trout, put that on top, squeeze of lemon and black pepper. And rather than a sort of tiny little bit, it's like, you know, a sort of half a piece.
15:09 Speaker 04 Yeah, yeah, yeah, yeah.
15:10 Speaker 03 So I do that, and then I do do a Parmesan sort of crisp.
15:14 Speaker 04 What do you mean?
15:15 Speaker 03 So, as in, I basically bake Parmesan pastry, so pastry with Parmesan through it, roll it into a log like this.
15:21 Speaker 04 Yeah.
15:22 Speaker 03 And then cut them, so Parmesan biscuits is what I'm saying, not crisps. And then you cut them and you bake them on the tray and that's all. And you can make that like weeks ahead, put it in the freezer.
15:29 Speaker 04 Oh, okay.
15:30 Speaker 02 Mmm. And just like, and just like buy a pastry?
15:33 Speaker 03 Yeah, you could, yeah, you could buy the.
15:34 Speaker 04 Shop-bought pastry with Parmesan.
15:36 Speaker 03 No, you don't buy the pastry, it's basically flour, butter and Parmesan, come on, Keira.
15:39 Speaker 04 Okay, yeah, yeah, yeah.
15:41 Speaker 03 You can manage that, yeah? Flour?
15:44 Speaker 04 Because I've also like bought cheese straws and that sounds like a posher version of like
15:47 Speaker 03 Yes, and if you've got the time or the inclination, you time it so they come out slightly warm.
15:53 Speaker 04 Yeah.
15:53 Speaker 03 And then already people are, oh my god, they're warm, these are amazing. And really, it's so easy.
15:58 Speaker 04 Because we did goudaers once.
15:59 Speaker 03 There you go.
16:00 Speaker 04 Which was delicious, but they're actually quite
16:01 Speaker 03 That's a more faff, yeah. This is much even.
16:04 Speaker 04 It's like a little cheesy puff.
16:05 Speaker 03 Yeah, like shoebastion.
16:07 Speaker 04 Delicious. But actually, it meant that we, there was no kind of talking.
16:10 Speaker 03 No, no, no. Get Sam James to make the parmesan. Ask him to call Neil. So James and Neil can basically take care of canapes.
16:18 Speaker 04 They're on canape duty.
16:20 Speaker 03 They can do that, yeah. And I'm sure if you, James asks nicely.
16:23 Speaker 04 But no, James is on all cooking duty.
16:25 Speaker 03 There you go.
16:25 Speaker 04 So there is
16:26 Speaker 02 He's doing the whole?
16:27 Speaker 04 He's doing the whole. No, I'll probably, like, I will be KP, you know? I'll do a bit of like cleaning up, chopping, all the rest of it. But he's, it's 100% his baby.
16:37 Speaker 02 And he loves it, doesn't he? He loves cooking.
16:38 Speaker 04 He absolutely loves it. Like, he's completely obsessed by it. He loves, loves, loves it. Yeah.
16:43 Speaker 02 And do you not love it? Or do you just, he looks more so actually it's an act of service allowing James to do it?
16:48 Speaker 04 I used to cook and used to really enjoy it, but can't say I was ever very good at it.
16:53 Speaker 03 Right.
16:53 Speaker 04 And wasn't, you know, timing is not my, I get very distracted. I'll have a chat right at the moment that everything's ready and everything burns. I'm that, you know, it's that thing, like, oh. Whereas he's got one of those brains that is like, he loves it, it's methodical. He goes through, you know, he does it all. So basically, it just kind of got to the point where it was always just disappointing when I cooked. And it was always really good when he cooked. So it was like, all right, over to you.
17:17 Speaker 03 Yeah, you do it, yeah.
17:18 Speaker 02 And before we eat, we thought we could do your likes and dislikes. We always like to do this.
17:23 Speaker 04 My food likes and dislikes.
17:25 Speaker 02 Yes, yes.
17:25 Speaker 04 Not as in life likes, not just generally actual food.
17:28 Speaker 02 No, not just generally.
17:29 Speaker 04 Okay, go on.
17:30 Speaker 02 We thought we'd start with your general non-festive food loves, and then we're gonna go Christmasy.
17:34 Speaker 04 Yeah.
17:34 Speaker 02 Quite short but sweet, you said you love anything spicy, you love chili, any noodle soups.
17:39 Speaker 04 I do.
17:40 Speaker 02 You told us that you had no dislikes at all.
17:43 Speaker 04 I mean, not really.
17:44 Speaker 02 No, me neither.
17:44 Speaker 04 No, I mean, I'll give anything a go. Like, what's that very famous pasta that you have in Rome that's intestines?
17:53 Speaker 03 Looks like intestines.
17:54 Speaker 04 No, it is intestines. It's a pasta sauce with intestines.
17:57 Speaker 03 Oh, I don't know that one in Rome.
17:59 Speaker 04 And it smells quite specific.
18:00 Speaker 03 Yeah, because the French do it, which is andouette.
18:03 Speaker 04 Andouette, which also smells.
18:04 Speaker 03 With the mustard, which I can't eat that.
18:06 Speaker 04 And the smell of that, I find very tricky, but actually I've then eaten it and gone, oh, I like, that's fine.
18:12 Speaker 03 And what about, is it like a tripe bolognese, something like that maybe?
18:15 Speaker 04 Yeah, it's kind of a rego but with tripe. I mean, I found that, I didn't love that.
18:20 Speaker 03 No.
18:20 Speaker 04 I don't love an upfront dill.
18:23 Speaker 03 Oh, yeah.
18:24 Speaker 04 I like a, I like a background dill.
18:26 Speaker 03 I love that.
18:27 Speaker 04 But an upfront dill, I find a little trickier. So a gravolax, for example.
18:31 Speaker 03 Not your thing.
18:31 Speaker 04 Well, again, I would eat it, but I would say that personally, I like it to be more background.
18:37 Speaker 03 You would say, dill, back off.
18:38 Speaker 04 Back off. And you can stay there and I'll appreciate you, but I need a little space.
18:42 Speaker 03 Yes. You know. Don't come into my area, my zone.
18:45 Speaker 04 Not too close into my zone.
18:46 Speaker 02 I think we need dish merch with background dill.
18:49 Speaker 03 I love that. I think that should be the new question. What is your background dish?
18:53 Speaker 04 Yeah, well, upfront dish. Well, maybe that's it. Maybe if you're actually sort of fine with everything, you need background foreground.
18:58 Speaker 02 Background foreground.
18:59 Speaker 04 Background dill.
19:00 Speaker 02 Okay, well, let's go foreground. Christmas foreground. On the Christmas wishlist, we had crisps and allies for starters. Hello. Turkey.
19:07 Speaker 03 Yep, got it.
19:08 Speaker 02 Yeah, roast potatoes.
19:09 Speaker 03 Got those.
19:10 Speaker 02 The roast potatoes, I know you've done good roast potatoes, they look really good today.
19:13 Speaker 04 Do they?
19:14 Speaker 02 I've been filming them. That's how bad it is then.
19:17 Speaker 04 That is a delicious roast potato.
19:18 Speaker 02 Brussels sprouts with lardens and chestnuts.
19:20 Speaker 03 Yes.
19:21 Speaker 02 Yes. Sticky toffee pudding.
19:22 Speaker 04 Yeah.
19:23 Speaker 03 Wow.
19:23 Speaker 04 Which again, is quite contentious, but it's actually my mum. My mum makes a really, really good sticky toffee pudding. Yeah, so she normally does pudding and that's it. Although, last year, because what we've noticed is that we get so full, that by the time we get to dessert, actually the sticky toffee pudding is too much.
19:39 Speaker 03 Too much, yeah.
19:40 Speaker 04 And so actually last year, we did an apple crumble, which was weird, but kind of totally great. Because it gives you the bit light at the end.
19:47 Speaker 02 Bit light at the end.
19:48 Speaker 04 It was like, yeah, so actually that was last year, but I still have a place in my heart for sticky toffee pudding.
19:52 Speaker 03 I also think puddings, you can do what you want at Christmas.
19:54 Speaker 04 You're allowed, aren't you?
19:55 Speaker 03 Yeah, I don't think everyone has to have Christmas pudding. You can do a cake, you can do other stuff. Whatever you want. Or cheese, like you and I.
20:01 Speaker 02 Yeah. What, will you do a dessert at Christmas?
20:02 Speaker 03 We'll do Christmas pudding because my mum loves it.
20:04 Speaker 02 I love Christmas pudding.
20:05 Speaker 04 Traditional Christmas pudding.
20:06 Speaker 03 Yeah, she loves it.
20:07 Speaker 02 And you make it?
20:07 Speaker 03 I make it. I've got, I have a couple, there's quite a lot of us, and we do a little taste test. We get mum to actually taste which one. She loves the best.
20:15 Speaker 02 Oh my god, I love.
20:16 Speaker 04 Wait, you mean more than one of you is cooking, you do different?
20:18 Speaker 03 No, no, no.
20:19 Speaker 04 Or you buy?
20:19 Speaker 03 I'll make a Christmas pudding. Then my friend, um, my friend Richard Corrigan has sent a Christmas pudding for my mum.
20:25 Speaker 04 Okay.
20:26 Speaker 03 I'll normally buy a carved angel one and we'll have a St John one. And then mum will do a taste test to see which one she likes the best.
20:32 Speaker 04 Wait, does she go, does she go for different ones every year?
20:34 Speaker 03 Well, she always, well, the thing is, we have to not tell her. Because if she knew it was Richard Corrigan, she would just say yes straight away because she loves Richard Corrigan. Over her daughter, that's why I'm saying. She'll go, well, Angelie messed that up this year, she'll say.
20:46 Speaker 02 Thanks mum.
20:47 Speaker 03 Ruthless. Right, I'm gonna go and get you some Christmas food now.
20:50 Speaker 04 Oh.
20:52 Speaker 02 Talk me through the rest of the, the Christmas day. Do you have like any other rituals? Do you watch a film on Christmas day? Do you like to get together and watch a film?
20:59 Speaker 04 We will, we'll go for a walk, which obviously the children hate. Yes. If we're somewhere where you can jump in the sea, I'd totally do a cold swim on a Christmas day. Quite like that. Um, yeah, and then, and then, yeah, there will be films.
21:12 Speaker 02 Uh.
21:13 Speaker 04 There will be films.
21:14 Speaker 02 What do you watch? We were talking before you came in about.
21:16 Speaker 04 We were, well, my preference would be like a Die Hard vibe.
21:19 Speaker 02 Yes.
21:20 Speaker 04 My children are not old enough for that yet. So, you know, Elf.
21:24 Speaker 02 Yes.
21:24 Speaker 04 Elf classic.
21:25 Speaker 02 Elf works.
21:26 Speaker 04 I mean, it's great.
21:27 Speaker 02 But yeah, I love that you'd, when you said that you'd only watched, um, Love Actually once.
21:31 Speaker 04 Yeah.
21:31 Speaker 02 And I guess you, you've got that. Like I've interviewed so many people, like you were talking about, someone mentioning to do a line to you and you're like, what's that?
21:37 Speaker 04 Yeah.
21:38 Speaker 02 I remember interviewing Kristen Wiig and saying to her, oh, will you do this line for me? My friend's getting married from Bridesmaids.
21:43 Speaker 04 Yeah, and she's like, I have no idea what you're talking about.
21:44 Speaker 02 I have no idea what you're talking about.
21:45 Speaker 04 No, that's the problem, like you, uh, because I've got, I've definitely got a delete button in my head for every single line that I've ever said in any film that I've ever done. And it's like literally as soon as I've done the scene, it's gone. Like it's not, I mean, even if I had to redo the scene, I've got to relearn it. So then when people kind of come over and they get a very particular look on their face when they're, when they're obviously quoting me.
22:07 Speaker 02 And then you're like.
22:08 Speaker 04 And I'm like, I get the look, but I have no idea what the line is.
22:13 Speaker 02 And you always wanted to act, you knew at a young age that you wanted to do it, right?
22:16 Speaker 04 I did, yes.
22:17 Speaker 02 How old were you when you were like this?
22:18 Speaker 04 Apparently, I was three when I first asked for my agent.
22:21 Speaker 02 No.
22:22 Speaker 04 Yes.
22:23 Speaker 03 I love that.
22:23 Speaker 04 So my mum is, I know.
22:24 Speaker 02 Obsessed with you at three.
22:25 Speaker 04 A bit much. My mum's a writer and she was an actress and my dad was an actor. So I think there were agents always calling the house. And then I was like, well, I want one.
22:33 Speaker 02 Well, I want an agent.
22:35 Speaker 04 I thought everyone else got an agent.
22:36 Speaker 02 Everyone's got an agent.
22:37 Speaker 04 Yeah.
22:37 Speaker 02 I need an agent.
22:38 Speaker 04 Yeah.
22:38 Speaker 02 And then when did you get an agent?
22:39 Speaker 04 Six.
22:40 Speaker 02 No, you did not. Be judgmental.
22:41 Speaker 04 I did, yeah. I'm dyslexic. So the school said to my parents I couldn't read at all. And they said, you need a carrot to dangle in front of her, what does she want? And they said she wants an agent. They were like, wow, okay, oh, well, get her one. And then, so basically, I was allowed to act. I was only allowed to go up for parts if my school, my work improved.
23:01 Speaker 02 Right, okay.
23:02 Speaker 04 So I had to practise reading every single day. And it was literally dangled in front of me. And if it ever dropped, then I wasn't allowed to audition and I wasn't allowed to play roles.
23:09 Speaker 02 Wow.
23:09 Speaker 04 Yeah.
23:10 Speaker 02 Really amazing that you knew that you wanted to do that at that young an age.
23:13 Speaker 04 I know.
23:13 Speaker 02 And I think, you know, my mum actually said to me on the phone yesterday, she'd had a massage and she'd had some sort of like spiritual trip in the massage or something. And she came out and she was like, wow, I just think it's amazing that you knew you wanted to do radio when you were like 10 or 11.
23:29 Speaker 04 Did you?
23:30 Speaker 02 I did.
23:30 Speaker 04 Because you listened to it and you loved it.
23:32 Speaker 02 I listened to it and I loved it. But three is a different ballgame.
23:36 Speaker 04 Yeah, but that's what, I mean, I do think, you know, if you're, if you live with any, in any creative household, then, you know, it is, they talk about it all the time, right? Everything is about like what they love, what they're interested in, all the rest of it. I think I just wanted to be a part of it.
23:52 Speaker 02 And did you ever suffer with nerves or feelings of like, you know, slightly daunting?
23:58 Speaker 04 Yeah, I mean, I think I still do. No, not when I was young. I think when I was very young, absolutely not, just loved it.
24:03 Speaker 02 But more now?
24:04 Speaker 04 Yeah.
24:05 Speaker 02 Yeah, no, that, yeah.
24:06 Speaker 04 Yeah.
24:06 Speaker 02 That happens to us all. Do you get nervous?
24:09 Speaker 03 Yes.
24:09 Speaker 02 Are you nervous now?
24:10 Speaker 03 Yes, I'm about to cut my finger off. No, no.
24:12 Speaker 04 Yeah, she's chopping with a camera on her.
24:15 Speaker 03 But no, generally, I can still get nervous. I mean, I don't, I mean, I would never want to do any of the things that you have to do for films like The Red Carpet. I mean.
24:23 Speaker 04 Yeah, no, that's a whole other thing.
24:25 Speaker 03 That's my idea. We can't even have a picture, us two. We were trying to do it yesterday, we were pathetic.
24:29 Speaker 04 But that is a whole other thing. Because like when you're on a film set, it's the story and you're in the story. So it's not you, you know, it's not the same, it's not the same as like that kind of picture thing.
24:38 Speaker 02 Yeah, the pitch thing.
24:40 Speaker 04 Tricky.
24:40 Speaker 02 Yeah, really tricky.
24:41 Speaker 04 Yeah, what's your picture face?
24:42 Speaker 02 Well, I don't know, but it's not.
24:44 Speaker 04 Are you a smiley or are you a not smiley?
24:46 Speaker 02 Smiley with the eyes, like.
24:48 Speaker 04 Oh, sure, a little smile.
24:49 Speaker 02 Me, she always says, whenever I do radio, we have to have a picture. You've done it with me on that weird balcony outside the studios.
24:55 Speaker 04 Yeah.
24:55 Speaker 02 He's like, that face has, you never make in real life.
24:58 Speaker 04 No.
24:59 Speaker 02 And then every picture you post, he's like.
25:01 Speaker 04 Yeah, there's funny, yeah.
25:02 Speaker 02 They're really weird, yeah.
25:03 Speaker 04 Well, it is funny when somebody tells you to smile.
25:05 Speaker 02 Yeah.
25:06 Speaker 04 And you're like, oh, I don't, I suddenly don't know how to do that.
25:08 Speaker 02 But I'm sad.
25:09 Speaker 04 I'm really sad, I'm feeling really awkward.
25:14 Speaker 02 Okay, food is here.
25:15 Speaker 03 Food is here.
25:16 Speaker 02 Holy shit.
25:18 Speaker 03 Right, please help yourself.
25:19 Speaker 04 Okay, amazing.
25:20 Speaker 03 Don't be shy. So we've got a fennel and citrus roast turkey. And that is beautiful because you make this lovely butter with sea salts, fennel seeds, peppercorns, lemon zest, orange zest and garlic. And, and then you rub that all under the skin of the turkey. So that it's lovely and moist and you have that lovely citrusy notes there. And then in your turkey in the base, then you put some carrots, celery, onion, bay leaves, thyme, rosemary. And then I do what Delia does and I wrap the whole turkey in like a pillowcase.
25:50 Speaker 04 An actual pillowcase?
25:51 Speaker 03 Not an actual pillowcase.
25:52 Speaker 04 Oh, sorry, I've never heard that before, right?
25:54 Speaker 02 That's how much you and I cook with that? From John Lewis or?
25:58 Speaker 04 Doesn't, yeah.
26:00 Speaker 02 Yeah.
26:00 Speaker 04 And it doesn't set on fire, that's amazing.
26:02 Speaker 02 What do you mean a pillowcase?
26:04 Speaker 03 So basically a foil, so I wrap it all in foil so it forms like an absolute pillow, like a pillowcase round it. And that helps steam it and keep it nice and moist when I roast it.
26:13 Speaker 02 And you keep that on for the entire time then?
26:15 Speaker 03 No, then I take it off about half an hour before the end of cooking. And then I let it crisp up. So I start it hot oven, turn it down, cook it for the majority of time of about 200, 180, 200. And then, then when I want to crisp it up, I turn it up to about 240.
26:31 Speaker 02 One more potato.
26:32 Speaker 04 And how long are you keeping it two forty each, Chris, about?
26:34 Speaker 03 Just for about twenty minutes, not long. So basically, you've got all your turkey ready, it's marinated with all the butter, you've got all your vegetables, herbs at the bottom. You've encased it and then you pour wine into your tin.
26:45 Speaker 02 That's nice.
26:45 Speaker 03 Before you put it in the oven.
26:46 Speaker 02 It's Christmas.
26:47 Speaker 03 Some need to drink.
26:47 Speaker 02 Give it a glass of wine.
26:48 Speaker 04 Yeah, yeah.
26:48 Speaker 03 But then it has that moisture and it has, you know, so that again helps it keep nice and moist, you see.
26:53 Speaker 04 Guys, I've got my fingers in this, sorry.
26:54 Speaker 03 And that's all part of the sauce as well.
26:56 Speaker 02 So that's the turkey.
26:57 Speaker 03 Yeah.
26:58 Speaker 02 And then you get the turkey out and you can let the turkey rest for.
27:01 Speaker 03 Oh, a good hour, easily.
27:03 Speaker 02 Couple of days, yeah.
27:04 Speaker 03 Yeah, yeah, yeah. So roast potatoes, I think I do them like everyone does, you know, you peel your potatoes, you cut them to an even size. Put them in cold water, season the water, bring it up to a boil, turn it down to a simmer. And then cook them for about fifteen minutes till they're parboiled. So they're nearly cooked through, but not quite.
27:23 Speaker 02 And stick a knife in and see.
27:25 Speaker 03 Yeah, stick a knife in, see, if the knife goes all the way through, they're too cooked, but you can still use them.
27:29 Speaker 04 Sorry, it's really delicious.
27:30 Speaker 03 Oh, a pleasure.
27:31 Speaker 04 Really very delicious.
27:31 Speaker 03 You carry on, Kira, you carry on, my lovely. So parboil your potatoes, then drain them well, shake them back in the colander or in the pan. And then hot fat, so we use duck fat, or if you haven't got duck fat. Yeah, I think so. You can use dripping or you can use vegetable oil or sunflower oil. And then roast them for about forty five minutes at a high temperature, about two hundred. And then once they're roasted, turn them halfway through the roasting, season them with salt and chopped rosemary.
28:02 Speaker 02 You did the rosemary and a pesto a morta.
28:04 Speaker 03 Yes.
28:04 Speaker 02 And then so I, I, um.
28:06 Speaker 03 You did the seasoning.
28:07 Speaker 02 I pestled.
28:09 Speaker 02 Yeah, yeah, yeah.
28:10 Speaker 04 That's very nice with the rosemary, we love the rosemary on top of them.
28:13 Speaker 03 That's all Grimshaw, you see, look.
28:15 Speaker 04 Good one, well done.
28:16 Speaker 02 Thanks, yeah. Well, that's a nice way to do it, because you make a sort of herby crumble.
28:21 Speaker 03 Exactly, a herby crumble, that's delicious, yeah.
28:23 Speaker 02 Yeah, now, I think the gravy. Is excellent.
28:27 Speaker 03 I make it like my mum does, so except I didn't put any flour in this, so it's slightly wetter, if you like. If you put flour in, it will be a bit thicker gravy. So you basically take all the roasting juices from your turkey, set them aside, use the vegetables that you roasted your turkey in, set them aside. Then back in that same pan, because you've taken your turkey out to rest it, you add some fresh vegetables, some onions, celery, some herbs, some, a little bit of garlic, roast those off, add in the already cooked vegetables that were with the turkey, because they'll have full of flavour, roast them with it, a little bit of tomato puree, and some chicken stock. Then deglaze it with some white wine, and then you add in all the turkey juices.
29:05 Speaker 04 Oh, the tomato puree, that's interesting.
29:07 Speaker 03 And then I add a little bit of chilli as well in there.
29:09 Speaker 02 Oh, yeah. What is this salad?
29:11 Speaker 03 So this salad is roast parsnip and grape salad with hazelnuts, chicory and parmesan dressing. And it's a recipe by Ellie Kirshen. Scrub your parsnip, so you keep all the skin on, and then cut them into about quarters or even into eight, lengthwise, lengthways rather. And then in the oven with some olive oil, red wine vinegar, and cook them for about thirty minutes till they start to roast up, a little bit of salt. Remove them from the oven, then add your grapes in. Put it back in the oven for about ten minutes so they start to blister, so that's where you get all that sweetness from. And then you can leave them. So I did this about ten o'clock and then just left them to one side. So it's done, do you know what I mean? And then all I did now was just finish it. I had the dressing made, which is mayonnaise, Greek yogurt, garlic, lemon juice, parmesan,
29:54 Speaker 03 little bit of Dijon, little bit of Worcestershire sauce. And again, that you can make the night before. And then all you do is mix it with these lovely radishio leaves, you know, chicory, radishio. If you can't get radishio, use chicory.
30:05 Speaker 02 That is really good.
30:06 Speaker 03 That's a must.
30:07 Speaker 04 That's really good.
30:08 Speaker 02 I think that's a must.
30:09 Speaker 04 I like having the light thing with the rest of it, you know, because it can get quite heavy and, you know.
30:15 Speaker 03 We always have a salad on Christmas Day, but I'm going to try this one. Normally I just do bitter leaves and stuff, or red cabbage salad. But I'm going to go with this now. And the good thing about this is you can do it ahead. So you don't then have to reheat something, you can have it as a warm salad.
30:29 Speaker 02 And then I'm gonna have a sprout, we talked about sprouts before Kira joined us then being in season. Famously, you have them on Christmas, but how have you angelified these?
30:38 Speaker 03 So I've just done them with pancetta and chestnuts. So prep your sprouts, cut them so they're even sizes. If they're small, keep them whole, if they're large, cut them in half. Then in a pan, saute off your pancetta or your bacon. Remove that till it's nice and crispy, remove that from the pan. Then add a bit of butter, about 20 grams of butter, add your sprouts into there, start to saute them off a little bit.
31:01 Speaker 02 And don't parboil them or anything, no?
31:02 Speaker 03 Don't parboil them, and then literally take that amount, you know, like you're talking about, you know, 50 mils of water, and just into the pan and let them steam. This one you have to sort of stand over and watch.
31:13 Speaker 04 Yeah.
31:13 Speaker 03 And then once it evaporates a bit more, add a bit more water. But honestly, it will take you about 10 minutes to cook them.
31:18 Speaker 04 Because you've managed to keep them, like the beautiful green colour you've managed to keep.
31:21 Speaker 02 Yes.
31:22 Speaker 04 Which sometimes they go a bit, the combos.
31:24 Speaker 03 And that's because you're just sort of quickly doing it, you're cooking them quickly. And then honestly, it will take five to 10 minutes. And then once they're cooked, re-add your pancetta back in and then your chestnuts, which already, you buy them ready cooked.
31:36 Speaker 04 Yeah.
31:37 Speaker 03 And then toss it all together and it's done.
31:39 Speaker 02 Wait, so this.
31:41 Speaker 03 This is your Christmas.
31:42 Speaker 02 This sounds easy.
31:45 Speaker 04 It sounds so easy.
31:46 Speaker 03 You'll be fine, you could do this.
31:47 Speaker 02 No, but I think he actually does.
31:48 Speaker 03 You could do this.
31:49 Speaker 04 It sounds like.
31:51 Speaker 02 Manageable, not easy, manageable.
31:53 Speaker 04 It's like you've got enough to make you go delicious. But like, it's not so much that you're going, oh, this is really stressful.
32:01 Speaker 03 But that's the thing, there's nothing here that you don't suddenly go, oh, I'm really missing this.
32:06 Speaker 02 No.
32:06 Speaker 04 Yeah.
32:07 Speaker 03 Because everyone goes mad and does like 50 different, well, you don't need to, you've got everything there.
32:12 Speaker 04 I think the salad is the one that, for a lot of people, will be like, whoa, that's wild.
32:16 Speaker 03 Yeah.
32:16 Speaker 02 I agree.
32:17 Speaker 04 And I think actually that, that makes sense.
32:19 Speaker 02 That is really good, I do that all year round, but really good for Christmas, really good for Christmas. If you wanna try this recipe or any of the recipes that we do on Dish, Waitrose.com forward slash Dish recipes is where you will find them. I'm gonna be bookmarking that because I'm making that salad. And what is the wine pairing, Ange? What do you think goes great with the turki?
32:37 Speaker 03 Fantastic Chardonnay from California, Dullot Chardonnay. And this is a spotlight, it's the Californian terroir with its richly textured palate and fresh flavours of apple and pear. Are we getting the apple and pear, ladies and gents?
32:50 Speaker 04 I mean, it's really nice. I'm not any good at those kind of apple and pear.
32:54 Speaker 03 I'm with you.
32:54 Speaker 04 It tastes like really nice white wine.
32:56 Speaker 03 It is actually very nice.
32:57 Speaker 02 Because we think you write for Noble Rock.
32:59 Speaker 04 Yeah.
32:59 Speaker 02 So do you write about wine?
33:00 Speaker 04 I have written about wine, yeah, and I've written about food just because I like eating it. Can't cook it, but like eating it.
33:06 Speaker 03 Like eating it.
33:07 Speaker 04 Yeah, but I like wine and I like drinking wine. Yeah. Again, James is like super into wine. We actually, I used to have a place in France and we made our own wine.
33:14 Speaker 03 Oh, no.
33:15 Speaker 04 So we made five cuvées of Grenache.
33:17 Speaker 03 Wow.
33:18 Speaker 04 Which was amazing because it was organically made and we did everything by hand and we did the old like stamping of grapes. And we did like the whole thing. And it was actually drinkable. It was absolutely amazing. But so we got really into it from them. And yeah, it's just great. It's great because of the stories of the winemakers. Because it's an extraordinary thing, you know, how they make them and how difficult it is, particularly if you're doing it organically or.
33:38 Speaker 03 Well, I always think it's the romance, isn't it? When you hear about five generations of people who've made this wine and the terroir and, you know, I think that's what it's all.
33:46 Speaker 04 The story is such a big part of it.
33:47 Speaker 03 I agree. I agree. And where's the, and you don't have the vineyard now.
33:50 Speaker 04 You don't have the vineyard now.
33:51 Speaker 03 Nick is desperate for vineyards.
33:53 Speaker 04 Oh, well, I would have sold it to you, but I sold it to somebody else instead. Sorry about that. Yeah.
33:56 Speaker 02 And next time you have a vineyard to sell. Kieran Knightley, it is time for your fast food quiz. Could you please tell us your favourite way to eat eggs?
34:04 Speaker 04 Scrambled.
34:05 Speaker 03 Favourite sandwich filling?
34:07 Speaker 04 Cheese.
34:07 Speaker 02 What is your favourite?
34:10 Speaker 03 I love the quizzical look. It's like, why are you asking me this question?
34:13 Speaker 04 I don't think, it's also like I didn't know whether that was true or not. I think it was just the first thing I gave into my head.
34:17 Speaker 02 Panic.
34:18 Speaker 04 I was like, what?
34:19 Speaker 02 What is your favourite form of potato?
34:21 Speaker 04 Baked potato.
34:22 Speaker 02 Correct.
34:22 Speaker 03 Favourite herb?
34:23 Speaker 04 Thank you. Oh, basil.
34:25 Speaker 03 Oh, okay.
34:26 Speaker 04 But I mean, I like them all, you know, time and place. Set for the dill. Back then.
34:30 Speaker 02 Same for the dill. Um, what's your favourite packet of crisps?
34:33 Speaker 04 Salt and vinegar.
34:35 Speaker 03 Chocolate bar?
34:36 Speaker 04 Not that into chocolate. I'd go just very plain and dark.
34:38 Speaker 03 Okay.
34:39 Speaker 02 Do you have a favourite kitchen utensil?
34:43 Speaker 02 I always think that's just a...
34:44 Speaker 04 A large spoon.
34:46 Speaker 02 Large thing.
34:49 Speaker 03 To eat things with, yes.
34:51 Speaker 04 Yeah, yeah, yeah.
34:51 Speaker 03 What's your favourite pasta dish?
34:54 Speaker 04 I mean, bolognese.
34:56 Speaker 02 Favourite item on a roast?
34:58 Speaker 04 Potatoes.
34:59 Speaker 02 Potato.
34:59 Speaker 04 Yeah.
35:00 Speaker 03 Favourite item on toast? What's your favourite topping?
35:03 Speaker 04 Marmalade.
35:05 Speaker 04 I'm feeling, do you know what I'm actually feeling? I'm feeling guilty for all of the other lovely toppings that I could say.
35:09 Speaker 03 Oh, that you're cheating, a marmalade's cheating on everything else.
35:13 Speaker 02 As Angela Hart famously once said, "Everything's good on toast."
35:17 Speaker 04 Yeah, everything's good on toast.
35:18 Speaker 02 Everything's good on toast. And finally, what's your favourite dish from your childhood? What's like your mum's like really good thing that takes you back?
35:26 Speaker 04 She was a really good cook. She made amazing fish cakes with some kind of green sauce.
35:31 Speaker 03 Like sorrel sauce?
35:32 Speaker 04 Yeah, it was, it was sorrel. It was like, it had that lemony kind of, yeah, and it was absolutely delicious. But she still makes mum's bastard sauce, which is...
35:41 Speaker 03 What's mum's bastard sauce?
35:42 Speaker 04 Well, it's anything that she's got in the house which will go in the pasta sauce. And it's always completely delicious. And it makes no sense. It's what she puts from the kitchen cupboard, you know? And it's always completely amazing.
35:52 Speaker 02 Oh, yeah.
35:53 Speaker 04 So bastard sauce is my favourite.
35:54 Speaker 02 Oh, gotta try the bastard sauce.
35:58 Speaker 02 We've not pulled our crackers.
35:59 Speaker 03 How do we do this now?
36:00 Speaker 04 How do we do this with three?
36:02 Speaker 03 Oh, yes. That makes sense.
36:04 Speaker 04 Oh, yeah, okay, okay. This is when everything's...
36:06 Speaker 02 Oh, yeah, okay, go. Oh!
36:08 Speaker 03 Oh!
36:08 Speaker 02 Oh, Kira! How one of mine feels.
36:12 Speaker 03 Five clear eyes.
36:14 Speaker 02 Come on.
36:14 Speaker 04 Thanks!
36:15 Speaker 02 But I'm very strong, very strong.
36:18 Speaker 03 Been going to the gym a lot recently.
36:20 Speaker 04 Oh, I've got like a, I've got a nail scratcher.
36:22 Speaker 02 Wow, perfect.
36:23 Speaker 04 This is great.
36:24 Speaker 03 I've got a salt thing.
36:25 Speaker 02 I got a comb.
36:27 Speaker 04 Oh, look, we're all very, oh, look, that's...
36:28 Speaker 03 Perfect.
36:29 Speaker 02 Yeah, it's perfect.
36:30 Speaker 04 It's great.
36:30 Speaker 02 Oh, yeah.
36:31 Speaker 04 What athlete is warmest in winter?
36:33 Speaker 02 No idea.
36:34 Speaker 04 A long jumper.
36:35 Speaker 02 Ah, bum, bum, bum, bum. They're less jokes.
36:40 Speaker 04 Yeah, I mean, yeah.
36:41 Speaker 02 Smart arse wordplay.
36:42 Speaker 03 Yeah, exactly.
36:43 Speaker 02 Um, who delivers presents to baby sharks at Christmas?
36:47 Speaker 03 Santa Jules.
36:48 Speaker 02 Santa Jules?
36:49 Speaker 04 Oh, well done.
36:50 Speaker 03 At the radio.
36:53 Speaker 05 I was like, wow, Ange is genius.
36:55 Speaker 03 That's amazing. What do you get if you eat Christmas decorations?
37:00 Speaker 04 I don't know.
37:00 Speaker 02 I don't know.
37:01 Speaker 03 Tinselitis.
37:02 Speaker 02 Tinselitis.
37:04 Speaker 03 Boom, boom, there you go.
37:06 Speaker 02 Okay, let's try one of these hats.
37:07 Speaker 04 Are we wearing our crowns?
37:08 Speaker 02 We'll try. They never fit my head.
37:10 Speaker 04 Oh, this is, this is actually quite a sturdy hat.
37:12 Speaker 03 This is a sturdy hat, it is.
37:14 Speaker 02 That is not gonna fit on my head. My head's too big.
37:17 Speaker 04 It's actually quite, this is snug.
37:19 Speaker 03 Yeah, that works.
37:20 Speaker 02 Yeah, does that work?
37:21 Speaker 04 Looking, looking great.
37:22 Speaker 02 Looking fantastic, yeah. Looking fantastic, yeah. Okay, well.
37:29 Speaker 02 We need to talk about the Waitrose Christmas advert.
37:31 Speaker 04 Yes.
37:31 Speaker 02 Of which you star, of course.
37:33 Speaker 04 I do.
37:34 Speaker 02 Alongside Joe Wilkinson.
37:35 Speaker 04 Yeah.
37:36 Speaker 02 We just had Joe on and we had the best time with him.
37:37 Speaker 04 Yeah.
37:38 Speaker 02 And we were talking all about the advert. And the advert is so good, by the way. We got to see it like just before it came out.
37:44 Speaker 04 Lovely.
37:44 Speaker 05 It is brilliant.
37:45 Speaker 02 And it's so good and so funny. And I love the idea of using food as a, as a love language.
37:50 Speaker 03 I love language, yeah.
37:51 Speaker 02 It is, the care and time and it really is.
37:53 Speaker 04 It's the ultimate love language.
37:55 Speaker 02 Thank you, Ange, you love us.
37:56 Speaker 03 Yeah.
37:57 Speaker 02 Contractually, contractually, she loves us.
38:01 Speaker 02 For two days a month. She loves us, she loves us. Did James, when you were first getting together, did he ever do anything dramatic in the kitchen for you?
38:11 Speaker 04 Oh, no, he just couldn't cook. All he ate was cheese on toast.
38:15 Speaker 02 And when did it, when did this?
38:16 Speaker 04 No, well, I was like, this is not good enough. This is not gonna work. And he wouldn't even go out for like dinner. He didn't understand going to restaurants. He was very bizarre.
38:24 Speaker 03 So bizarre.
38:24 Speaker 04 Yeah, and, and my oldest friend, she's called Charlie, he's a proper, old school bon vivant. We basically trained him and we took him out to restaurants. And he wouldn't try anything, like he was like a child. And we used to like, he used to shut his eyes and try. We'd be like, try it, try it. And he'd be like, yeah, okay, it's nice, it's nice. And then we created a monster.
38:45 Speaker 02 And then Joe was telling us about the day where you, you have to kiss in the advert.
38:48 Speaker 04 Yeah.
38:49 Speaker 02 And he was saying that he was quite nervous about it because, you know, you've got like kiss in front of everybody.
38:54 Speaker 04 Yeah.
38:55 Speaker 02 And he said that, he said something along the lines of,
38:57 Speaker 05 this is mental, this is insane. So I went, kissing people's weird, isn't it?
39:05 Speaker 04 Did he?
39:05 Speaker 02 And you were like, yeah. I mean, it is a bit weird.
39:08 Speaker 04 Especially when you've only met somebody like, you know.
39:10 Speaker 02 Yeah.
39:10 Speaker 04 Two minutes before and then you're suddenly like, yeah, it's quite weird. Although I don't remember him being that. I think he was fine with that one. It was more like, it was the dancing. We do dance, he was not fine with the dancing. And then he really went for it and was great, you know. But yeah, no, I feel, I feel like he was fine.
39:27 Speaker 02 Is there an unwritten rule about?
39:29 Speaker 04 Tongue, no tongue. I mean, there was no tongue.
39:31 Speaker 02 Yeah, no tongue.
39:32 Speaker 04 I mean, the rule is no tongue.
39:34 Speaker 02 I wasn't expecting tongue in the Waitrose Christmas ad.
39:37 Speaker 04 Waitrose Christmas, no tongue.
39:39 Speaker 02 No.
39:39 Speaker 04 No tongue.
39:40 Speaker 02 Everything else, tongue.
39:41 Speaker 04 Fine, yeah, yeah, yeah.
39:42 Speaker 02 But does someone say like, brush teeth?
39:44 Speaker 03 Yeah.
39:44 Speaker 02 You've got to do a kiss.
39:45 Speaker 04 Oh, yeah, yeah, no, there's etiquette. If you really hate somebody, obviously, then you have something disgusting and like, you smell. But if you really like somebody, then obviously there's chewing gum.
39:54 Speaker 02 Okay.
39:54 Speaker 04 You know, you need to be minty fresh.
39:56 Speaker 02 But there's not, is that like a production element or is it just like?
39:58 Speaker 04 No, that's unspoken, basic human, like, yeah. I mean, you're not having garlic for lunch.
40:02 Speaker 03 That's society, isn't it?
40:04 Speaker 04 Again, once again, unless you really hate them, in which case, as much garlic as possible. And then obviously, that's fair enough.
40:09 Speaker 02 Please.
40:10 Speaker 04 Yeah, but no, definitely. Yeah, we were both minty fresh.
40:13 Speaker 03 Yeah, minty fresh.
40:13 Speaker 04 But like I said, I don't think I got beyond the beard.
40:16 Speaker 03 Yeah, because he does have a thick beard.
40:18 Speaker 04 It is a thick beard. Yeah, it's an amazing beard.
40:21 Speaker 02 Like Santa.
40:22 Speaker 03 Yeah, like Santa.
40:25 Speaker 02 And hey, we come to the end of the show question, Kira. Your chance to win the Waitrose goodie bag.
40:33 Speaker 02 It's rimming.
40:34 Speaker 04 This is exciting.
40:35 Speaker 02 Rimming. It's overflowing.
40:37 Speaker 04 It's got extraordinary things in it.
40:38 Speaker 02 Wait, hang on, this is the new Angela Hartnett.
40:40 Speaker 03 Oh, yes.
40:41 Speaker 02 Angela Hartnett things, look.
40:43 Speaker 04 That's perfect Christmas nibble. That's a perfect nibble.
40:46 Speaker 02 And all you've got to do is answer this question.
40:49 Speaker 04 It's going to be really disappointing if I get this wrong and it's going to be wheeled away.
40:53 Speaker 02 Yeah.
40:54 Speaker 03 Yeah, to do it, he could be a first.
40:56 Speaker 04 Okay.
40:57 Speaker 02 Okay, here we go. Kira, thank you for coming on Dish. To win the Waitrose goodie bag, all you've got to do is answer the following question.
41:03 Speaker 04 Yep.
41:04 Speaker 02 One of the following Christmas traditions has to go. Which one are you choosing?
41:10 Speaker 04 Oh, Christ, yeah.
41:11 Speaker 02 Okay.
41:12 Speaker 04 Yeah.
41:12 Speaker 02 Okay, tension bed.
41:14 Speaker 04 Yeah.
41:14 Speaker 02 Hmm, okay. Christmas trees.
41:18 Speaker 04 No, I'm not saying.
41:19 Speaker 02 Christmas carols.
41:21 Speaker 04 Oh.
41:21 Speaker 02 Including all women called Carol.
41:27 Speaker 04 Gone.
41:28 Speaker 02 Or Love Actually.
41:31 Speaker 04 Oh, this is quite harsh.
41:32 Speaker 02 They mean a lot to all. It's a hard question.
41:35 Speaker 04 This is a mean Christmas.
41:36 Speaker 02 So what do you think? Because a tree you can't get rid of.
41:38 Speaker 03 No, of course not.
41:40 Speaker 04 A carrot and I can't get rid, well, I mean.
41:42 Speaker 02 We can get rid of Love Actually. I mean, you couldn't personally, but we all love Love Actually.
41:45 Speaker 03 But no, but this is Kira's choice.
41:47 Speaker 02 No, I know.
41:47 Speaker 04 Well, my choice, I mean, actually, it's an easy choice, isn't it? Because I've only seen Love Actually once, so I'm getting rid of Love Actually, but I would like to do that with massive apology because it's much loved by everybody. Richard Curtis, who wrote it and directed it, is a great friend of mine, so I'm doing this, but I can't not have the Christmas tree or the carrots.
42:04 Speaker 03 No.
42:04 Speaker 04 So I'm really sorry and I'll take the basket because you've just been mean.
42:10 Speaker 02 Goodbye, George.
42:13 Speaker 02 Poor Richard. Richard Curtis waking up tomorrow.
42:18 Speaker 04 What did she say?
42:20 Speaker 02 What did she say? It's gonna be tricky.
42:23 Speaker 03 Yeah.
42:23 Speaker 02 It's gonna be tricky.
42:24 Speaker 03 What's me?
42:25 Speaker 04 I earned that hamper.
42:26 Speaker 03 You did. You did.
42:27 Speaker 02 I appreciate it. And Kira, thank you so much.
42:30 Speaker 04 Thank you for having me.
42:31 Speaker 02 That was really fun. Merry Christmas. Keira Knightley, everybody.
42:38 Speaker 02 Angela, thank you. That was really, really good.
42:40 Speaker 04 Incredible. Thank you so much.
42:42 Speaker 03 The crew have a lot to it. No.
42:49 Speaker 02 It was banging. It was really good.
42:54 Speaker 02 Big thank you to Keira Knightley for joining us for our Christmas feast. Before we go, we wanted to go through a few messages that we had. We recently asked the dish audience for your Christmas hacks, your Christmas traditions, and you really delivered. Here's a few of our favourites that we got. Rosie said, always does marmite and roast potatoes.
43:12 Speaker 03 Okay, nice.
43:13 Speaker 02 Yeah, that would work.
43:14 Speaker 03 Yeah.
43:14 Speaker 02 Sam says mushy peas with Christmas dinner.
43:17 Speaker 03 It's a Yorkshire thing.
43:19 Speaker 02 Yeah.
43:19 Speaker 03 I can, I've heard of peas with Christmas dinner. Lots of people I know do peas. A lot of people do peas and rice, but mushy peas?
43:27 Speaker 02 Not, no.
43:28 Speaker 03 Yeah, not, no.
43:28 Speaker 02 I think I'd need a bit of crunch with it because the potato's mushy, gravy potentially a bit mushy. I mean, the turkey with gravy.
43:36 Speaker 03 I'd lighten the spice up a little bit, like a bit of Tabasco in there or something.
43:39 Speaker 02 Yeah, TBC on that one, Sam. Darcy. Baked beans with our Christmas dinner.
43:45 Speaker 03 No, Darcy. All wrong on every level. Darcy, Darcy.
43:50 Speaker 02 Chloe said she overboils potatoes and reshapes the mash, making the best crispy roasties. So she overboils the potatoes, reshapes them and then like, so they're sort of man-made potatoes.
44:03 Speaker 03 But why would you do that? Why, why? I don't understand why you do that. Why are you giving yourself more work, Chloe?
44:09 Speaker 02 I guess it's like fried mashed potato.
44:11 Speaker 03 Yeah, fried mash. Fair enough, fair enough.
44:13 Speaker 02 Yes, actually. And M says, how about this for a Boxing Day salad? Shredded Brussels sprouts, shredded red cabbage, sliced apple, goat's cheese, cranberries, walnuts and a creamy sage tahini and maple dressing.
44:27 Speaker 03 That sounds very Mr. Yotam Ottolenghi, doesn't it?
44:30 Speaker 02 Oh, yeah. Satsurim, Yotam Ottolenghi.
44:33 Speaker 03 That does sound very, that does sound great, M.
44:35 Speaker 02 And thank you for all of those. If you do ever want to message us, [email protected] is the way to do it.
44:40 Speaker 03 Yeah.
44:41 Speaker 02 Well, we'll see you next week on Christmas Eve.
44:42 Speaker 03 Can't wait.
44:46 Speaker 02 If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.
44:53 Speaker 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.
45:02 Speaker 02 Email your questions, thoughts and suggestions to [email protected] .
45:08 Speaker 03 Dish from Waitrose is a Cold Glass production. Waitrose, the home of food lovers.
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