The Dish Awards 2025

What do Cynthia Erivo’s jaw-dropping vocals, Joanna Lumley’s love advice, and Nick Frost’s chopping skills have in common? They are all winners in the Dish Awards 2025! Join Nick and Ange as they pop open a bottle of Waitrose Blanc de Noirs Champagne to celebrate their favourite guests, standout moments and recipes from the year. Nick also mixes up a special Granny Pat’s Potion cocktail, inspired by Florence Pugh’s gran, with the recipe available on the Dish YouTube channel. Watch a special extended version of The Dish Awards 2025 on YouTube 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

  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.

• 0:51Speaker 02

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

• 1:00Speaker 03

  One, two, three, go. Ewan had a small one and his was... Oh, not small.

• 1:06Speaker 02

  So, George, you like food?

• 1:07Speaker 04

  Yeah. Yeah. Barbara, I'm in the middle of something. Can I call you back? I was like, great time. I think afterlife... You're like, no. Really.

• 1:19Speaker 02

  What the... If I die and you're there, I'm doing this forever.

• 1:25Speaker 05

  When I tell you I was locked in the grip of air fryer, bro.

• 1:29Speaker 04

  Yeah.

• 1:29Speaker 05

  I was the head priest of the coat of the air fryer. I got rid of the toaster, the microwave. If I wasn't ready, I would have threw the (bleep) oven away.

• 1:40Speaker 06

  What's the difference between me and a doctor? I've never seen a flaccid penis.

• 1:48Speaker 02

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

• 1:52Speaker 07

  And I'm Angela Hartnett.

• 1:53Speaker 02

  And today we're doing something different. We're doing a celebration.

• 1:56Speaker 07

  I know.

• 1:57Speaker 02

  The best bits of Dish from 2025. So we've come to the other side of the table. So this is what the guests see.

• 2:02Speaker 07

  I know, it's a bit weird, isn't it?

• 2:04Speaker 02

  This is their view, yeah. And we've had quite a year of excellent guests. There's been some really great moments.

• 2:09Speaker 07

  I know, they've been brilliant.

• 2:11Speaker 02

  And we're going to celebrate some of our favourites today.

• 2:12Speaker 07

  I know, I loved it when Ewan McGregor came in and Charlie came in on the motorbike. So I thought that was excellent.

• 2:20Speaker 04

  Pretty impressive. Oh, look at that.

• 2:22Speaker 07

  Oh, yes.

• 2:25Speaker 02

  I like seeing Gregory Porter invent a new fragrance.

• 2:30Speaker 07

  Rosemary Butter Perfume. It's a good idea, right? Oh, yeah, that was very good. And you remember when Olivia Colman showed us her little party trick? Her secret power, yeah.

• 2:40Speaker 02

  One of her superpowers is that when I'm in a bit of a pickle, she'd often say, "Come on, pull my finger." Every time. It's been an amazing year of guests. It really, really has. We've had Oscar winners, we've had fantastic comedians, we've had not one but two Brian Coxes. We've had Steve Coogan revealing, you know, top secrets, like how he eats his eggs.

• 2:58Speaker 07

  Foched. We needed to know that.

• 3:00Speaker 02

  We needed to know, we needed to know. But welcome, everybody, to the Best of Dish.

• 3:11Speaker 02

  Let's open this, Ange.

• 3:13Speaker 07

  Get it open.

• 3:15Speaker 02

  There we go. Here we go, Ange. Little glass of champagne.

• 3:19Speaker 07

  Little bubbles.

• 3:20Speaker 02

  Well, cheers, Ange. What, what are you laughing at already?

• 3:23Speaker 07

  You've already been horsing it down.

• 3:25Speaker 02

  Well, I've not been horsing it down, thank you. Just something to wash, wash back my little cracker with.

• 3:32Speaker 07

  Your crackers.

• 3:33Speaker 02

  Anyway, there's a lot to get into.

• 3:34Speaker 07

  Lot to get into.

• 3:35Speaker 02

  There's a lot of laughter. And in fact, we asked listeners what their, their highlight was of the year. And basically, people were just like, "Your laugh." It is the best. It is the best. It is so good. I get people talking to me about it every single day.

• 3:47Speaker 07

  Don't be ridiculous.

• 3:48Speaker 02

  I do, I do, I do.

• 3:50Speaker 07

  You like, it's a nightmare, it's in my dreams.

• 3:52Speaker 02

  No, I love it, I love it. Never stop. Someone I did really enjoy was Billy Porter.

• 3:57Speaker 07

  Oh, amazing.

• 3:58Speaker 02

  And then he came around for Real Life Dish at your house.

• 4:00Speaker 07

  Came around for Real Life Dish at our house for supper, because he's friends with my neighbour.

• 4:03Speaker 02

  Yeah.

• 4:04Speaker 07

  So it was great.

• 4:04Speaker 02

  I liked how he left your house.

• 4:06Speaker 07

  Hmm.

• 4:07Speaker 02

  Because we had lunch there. And then when Billy Porter wanted to go, he just stood up and went, "Right, I'm going, goodbye. Thank you for the food." Straight out.

• 4:15Speaker 07

  Straight out of the door.

• 4:16Speaker 02

  You know, I'm terrible at leaving. I'll let people know I'm leaving for about an hour before.

• 4:20Speaker 07

  Yeah, he was, yeah.

• 4:20Speaker 02

  I might go in a minute, I'll go in a minute.

• 4:21Speaker 07

  Yeah.

• 4:22Speaker 02

  He was like, literally stood up, bag on, out.

• 4:25Speaker 07

  But what was amazing was his outfit as well. Do you remember the hat he came in and he had?

• 4:30Speaker 02

  Well, his look on Dish was great. His look at your house was remarkable. He was like something, like he had sort of, do you imagine a Renaissance painting?

• 4:39Speaker 07

  Yeah.

• 4:40Speaker 02

  But as tight.

• 4:41Speaker 07

  Yes.

• 4:42Speaker 02

  And then they had on a black velvet, slightly curled elf shoe. Quite a look. I love that, round at Andrews on a Sunday afternoon like that. Love it. Well, we should enjoy a little bit of Billy, shouldn't we? So here he is.

• 4:53Speaker 04

  Oh my god.

• 4:54Speaker 02

  Is it good?

• 4:55Speaker 04

  Seasoned food in England.

• 5:01Speaker 04

  Hallelujah, hallelujah. I took my vacation and so I came back with a hundred thousand dollars.

• 5:06Speaker 02

  Come on.

• 5:07Speaker 04

  Which I went out there to get, bitch.

• 5:10Speaker 07

  I tell you who I loved, who was brilliant, was Graham Norton.

• 5:13Speaker 02

  Yeah, I love Graham.

• 5:14Speaker 07

  He was brilliant. And also because so many people come up to me and go, how do you get guests? Because people say we get guests like Graham Norton. And then we have the actual Graham Norton, which is brilliant. And he was a great guest, wasn't he? He was very easy, just wanted to chat. And we saw him recently as well. All these guests just keep appearing in our lives.

• 5:30Speaker 02

  In our lives. No, I really like him. I really, really like him. I know it's hard, but yeah, he was a great guest. Flora's been on. Flora says every time.

• 5:37Speaker 04

  Flora the spread.

• 5:37Speaker 02

  Yeah, Flora the spread.

• 5:40Speaker 04

  I hate butter.

• 5:42Speaker 02

  I wanged on about some sort of Waitrose, pre-prepared lamb shank. For so long, they made apologies and walked off.

• 5:52Speaker 02

  Do you have a favourite herb? What are you asking?

• 5:55Speaker 02

  I don't have any with me.

• 5:58Speaker 02

  Okay, time for us to get on with the show and how it's gonna work. It's not a regular dish. It's not gonna be me and you and a guest. It's just gonna be me and you reliving our wonderful year. So the way it's gonna work is the crew have a stack of golden envelopes, like so.

• 6:13Speaker 07

  Thank you, Bella.

• 6:14Speaker 02

  Thanks, Bella.

• 6:16Speaker 02

  And each envelope is gonna reveal a specific highlight of the year. Yeah, kind of, yeah. I mean, people have been on Dish of one. No, they've like won Oscars, I don't think they're bothered that we're like, you were quite funny on a podcast. I also heard we're gonna have a sandwich, which has become a fan favourite.

• 6:33Speaker 07

  Yep.

• 6:34Speaker 02

  But first, I thought maybe we could have a drink made famous on Dish. We could have Granny Pat's Potion.

• 6:38Speaker 07

  Oh yeah, definitely.

• 6:39Speaker 02

  Yeah, made famous by Florence Pugh. All right, well, cheers. Here's to Granny Pat. Here's to Florence Pugh.

• 6:45Speaker 07

  Here's to Florence, here's to Granny Pat. Happy Christmas, thanks.

• 6:47Speaker 02

  Merry Christmas.

• 6:50Speaker 02

  Okay, should we do our first award?

• 6:52Speaker 07

  Yes.

• 6:53Speaker 02

  Let's have our first award, please. Wow.

• 6:59Speaker 02

  It is time for best lead vocals. Our first award goes to Cynthia Erivo. We've got to talk about the note, the wicked note.

• 7:09Speaker 07

  I'm listening, let me see.

• 7:10Speaker 02

  No, no, don't, because I'll have to go home.

• 7:20Speaker 04

  Oh my god. Beautiful, beautiful. That was incredible. So, I agree.

• 7:31Speaker 04

  Cynthia.

• 7:34Speaker 02

  I feel a little hot and bothered. Wow, that penetrated me.

• 7:41Speaker 07

  Sorry, Mish.

• 7:41Speaker 02

  Okay.

• 7:47Speaker 02

  It was too much. I actually couldn't handle it. That was a lot, wasn't it?

• 7:51Speaker 07

  That was incredible. She was incredible. She is incredible.

• 7:55Speaker 02

  I really, really loved that time with her. She was on good form.

• 7:57Speaker 07

  That had to, she just suddenly did it like that. It was insane. She just went, oh, wow. Oh no, amazing.

• 8:06Speaker 02

  I mean, what a year for her.

• 8:07Speaker 07

  Yeah, she's been brilliant.

• 8:08Speaker 02

  You know, the Oscar nominations.

• 8:11Speaker 07

  I know, she's done everything.

• 8:12Speaker 02

  The amazing year she's had, and now this accolade. Wow. Okay, next up, we have the award for, ooh, best advice. Now, I feel like we've had some good advice on Dish, you know, mainly from you.

• 8:27Speaker 07

  Okay, thank you very much.

• 8:28Speaker 02

  You know, as the resident expert.

• 8:30Speaker 07

  Resident, on food?

• 8:32Speaker 02

  Yeah, on food.

• 8:32Speaker 07

  Yeah. And life. Oh.

• 8:35Speaker 02

  We had Brian Cox on recently, of course, teaching us about space. Did you know what he was on about?

• 8:40Speaker 07

  Not really, no. I think it went way over both of us.

• 8:43Speaker 03

  So, 13.5 billion years, just some context for that. So, the Earth is four and a half billion years old. So, that means this light is travelling across the universe, across the universe. And when it's sort of about two-thirds of the way here, then the Earth forms. It's kind of nearly here.

• 9:00Speaker 02

  No, it's too.

• 9:01Speaker 03

  And then it carries.

• 9:04Speaker 02

  Fire.

• 9:07Speaker 02

  So maybe Brian has won. The award for best advice goes to Joanna Lumley. Do you know what the the secret is to a long lasting love?

• 9:18Speaker 08

  I think a lot of it starts rather boringly on respect. You've got to respect your partner. You've got to love them. You never feel contempt. If you have contempt in your body at any stage, don't even, don't even start going out with them. Yes, yeah. You've got to pretty much adore them, have a bit of a crush on them, I think. Yeah. And you've got to be endlessly forgiving about things because knowing that you've got as many shortfalls as you think they may have. Don't spend too much time together all the time. Don't be together on top of each other all the time. Sure, yeah. Some people do, and Angela fit like that. And other people work better when you've been away for two or three years. Yeah. Be truthful. I made a promise, you know, when I got married, I said I will be truthful and faithful to you. So I am. Yeah. Try to be good and try to treat that person as a special person all the time. Yes.

• 10:03Speaker 08

  Like mad, make them precious and loved and so on.

• 10:06Speaker 02

  Wow.

• 10:07Speaker 08

  Oh.

• 10:07Speaker 02

  Good advice.

• 10:08Speaker 08

  Very good advice, I think.

• 10:09Speaker 02

  I remember thinking, I will do that.

• 10:12Speaker 08

  Yeah. Do you do that, cherish?

• 10:14Speaker 02

  I actually think I do.

• 10:15Speaker 08

  Good.

• 10:16Speaker 02

  Misha's tea cooked.

• 10:19Speaker 08

  Oh.

• 10:19Speaker 02

  Gets like little things that I see in the shop. I think you'll like them.

• 10:22Speaker 08

  Yeah, that's very good.

• 10:24Speaker 02

  Yeah.

• 10:25Speaker 08

  And just going up and saying you love them every now and again.

• 10:27Speaker 02

  Yeah.

• 10:27Speaker 08

  That's the way to do it.

• 10:28Speaker 02

  Yeah. Do you do like been keeping up Joanna's advice for the year?

• 10:32Speaker 08

  I have, I do with Neil, yeah. We have a little rituals. It's good.

• 10:35Speaker 02

  What's your rituals?

• 10:36Speaker 08

  Well, it's the tea, who does the tea in the morning, the walk in the dogs. And then we always say goodnight, give each other a little hug.

• 10:42Speaker 02

  Yeah, off to the separate houses.

• 10:44Speaker 08

  Well, because I, no, I don't like being too hot.

• 10:48Speaker 02

  I don't like.

• 10:49Speaker 08

  So I'm like night and then if, you know, and then a little reach out and a little touch.

• 10:52Speaker 02

  Yeah.

• 10:53Speaker 08

  We have our rituals.

• 10:54Speaker 02

  You know, you see like people cuddling in a film. I'm like, no.

• 10:56Speaker 08

  Not a chance.

• 10:57Speaker 02

  I don't know, no way.

• 10:58Speaker 08

  It's too hot, too hot.

• 11:00Speaker 02

  Too hot, get off. Before we get into the next award, I thought we could have a montage now of one of my favorite bits is when people come on and they sit down and they're like excited and they're happy to be here, of course. But then they try your food and they have a sort of out of body experience. And you'll hate this bit because you will be like, oh, no, no, no. But like every week it is, it is shocking how good it is. And people always say to me, they're like, oh, it is, how good is it? And I was like, let me tell you how good Angela is at cooking. It's ruined food. So now everywhere I go, I'm like, I'm not joking it.

• 11:34Speaker 07

  No, stop it.

• 11:35Speaker 02

  I'm joking. Well, you've ruined Italy.

• 11:38Speaker 02

  Like Italy, I'm like.

• 11:39Speaker 07

  I'll take you to Italy somewhere good.

• 11:40Speaker 02

  Yeah, it's alright. Yeah, it's alright. Not as good as Ange. But let's have a look at the moment that our guests have had their mind blown by HRH, Angela Hunt. I love you.

• 11:51Speaker 07

  Love you too, Joe. Oh my god, Angela, this is exactly the taste I love.

• 11:56Speaker 08

  These are the best gnocchi I've ever tasted.

• 11:57Speaker 07

  Oh, Joe.

• 11:58Speaker 08

  That's lovely. It's beautiful. It's really beautiful.

• 12:02Speaker 09

  Oh, that pork is delicious, Angela.

• 12:04Speaker 07

  Thank you. Good, good, good.

• 12:05Speaker 09

  Sweet mercy meat, that's nice.

• 12:07Speaker 10

  That's amazing.

• 12:09Speaker 08

  Oh, yeah.

• 12:12Speaker 08

  Damn, that's good.

• 12:13Speaker 07

  This is really good, by the way.

• 12:15Speaker 02

  No.

• 12:15Speaker 10

  Amazing.

• 12:16Speaker 07

  I am making this ASAP.

• 12:18Speaker 02

  Can we just say as well when Ange made the sauce?

• 12:24Speaker 07

  I think Sophie's happy. Oh my god, take a sniff of that.

• 12:30Speaker 10

  Truly, truly such a treat. Thank you so, so much.

• 12:33Speaker 07

  Pleasure, my love. Pleasure.

• 12:34Speaker 08

  That's really, really great.

• 12:35Speaker 10

  This is insane.

• 12:36Speaker 07

  I'm very happy. Just a bowl of that. Bowl of that. You're laughing.

• 12:42Speaker 02

  I don't want to talk anymore, do you?

• 12:43Speaker 07

  No.

• 12:44Speaker 02

  What's trigger pine?

• 12:45Speaker 07

  Thanks, everyone.

• 12:46Speaker 02

  We should have our next award.

• 12:51Speaker 02

  It is time now for the More Please Award. This is for when a guest has gone in for seconds or possibly even thirds.

• 12:59Speaker 07

  Yes, they take away in a goodie bag.

• 13:01Speaker 02

  So the award goes to Natalie Portman. Should we try the salad? I would love to. What have we got here today, Angela? What have you made for Natalie?

• 13:15Speaker 07

  So we have a broccoli tabouleh, char-grilled asparagus, char-grilled broccoli with a touch of sesame oil, courgette.

• 13:23Speaker 02

  Delightful.

• 13:23Speaker 07

  And we've made this lovely little dressing, which is with a bit of orange, juice, touch of olive oil, little bit of spice in there and seasoning, and then mix it all together. Fresh lemon rind. That's what, orange, excuse me.

• 13:38Speaker 02

  No strawberries.

• 13:39Speaker 07

  No strawberries. Lovely pistachios. Thank you very much.

• 13:42Speaker 02

  You're welcome.

• 13:43Speaker 11

  I love it.

• 13:44Speaker 02

  That's tasty. Oh yeah, please have some more.

• 13:46Speaker 11

  I'm the only one.

• 13:47Speaker 02

  Salad as well.

• 13:48Speaker 11

  You see, I'm keeping with my reputation. Yeah.

• 13:52Speaker 02

  That's what we like to do.

• 13:53Speaker 11

  The only one eating. No, I'm okay. No, no, no, I'm good. Now I'm embarrassed. I'm gonna be on like my third. Willie, Willie.

• 13:59Speaker 02

  Oscar winning Natalie Portman.

• 14:01Speaker 07

  Indeed.

• 14:02Speaker 02

  Finally, some acknowledgement with this. So yeah, Natalie Portman came to us.

• 14:06Speaker 07

  She was quite funny because she was just eating away and sort of answering our questions. And then said, is there any more? We gave her some more. And then she just carried on eating away, answering our questions. And then I think she took some home.

• 14:17Speaker 02

  She did.

• 14:17Speaker 07

  She was on the Eurostar.

• 14:18Speaker 02

  And do you remember we spoke about her going to summer camp with my friend Drew?

• 14:21Speaker 07

  Yes, that's right.

• 14:21Speaker 02

  So my friend Drew went to summer camp and Natalie Portman was there and they made friends when they were kids. I was chatting with my friend Drew Elliott, who...

• 14:32Speaker 11

  Drew Elliott?

• 14:34Speaker 02

  Yes.

• 14:35Speaker 11

  Tell Drew Elliott I say hi and I miss him.

• 14:38Speaker 02

  So I was chatting to Drew Elliott.

• 14:40Speaker 11

  Did he tell you about the big fight we had?

• 14:43Speaker 02

  Was it due to a retainer?

• 14:44Speaker 11

  Yes.

• 14:48Speaker 02

  Okay. All he said was, ask her about my retainer. What happened?

• 14:55Speaker 07

  Do you tell us?

• 14:56Speaker 11

  Well, we'd have the like, you know, like lunchroom where we all had lunch together. It was theatre camp, by the way.

• 15:04Speaker 02

  Oh, okay.

• 15:05Speaker 11

  So we spent the whole day doing like singing and dancing and acting classes. And then we'd gather for lunch and Drew would take his retainer out and put it on the table while we were having lunch. And I said, please don't do that.

• 15:22Speaker 11

  It's unappetizing. And he was very offended. And he didn't talk to me for a little, but then we made up.

• 15:29Speaker 02

  Okay. How long was it? Because I imagine quite dramatic at theatre camp, a fallout.

• 15:34Speaker 11

  It was a dramatic theatre camp fallout.

• 15:39Speaker 02

  When she left, she said, oh, tell Drew to text me. I've still got the same number. Now they've like sort of rekindled their friendship from childhood.

• 15:47Speaker 07

  Lovely. That's fantastic.

• 15:48Speaker 02

  Isn't that nice?

• 15:49Speaker 07

  Really good.

• 15:49Speaker 02

  Yeah, and they've been like texting and chatting.

• 15:51Speaker 07

  We're cooking, we're speaking.

• 15:52Speaker 02

  We're changing people's lives.

• 15:54Speaker 07

  Oh, God. Well done.

• 15:57Speaker 02

  If you're an Oscar winner and you want to connect with old friends.

• 16:02Speaker 07

  You haven't seen a friend.

• 16:03Speaker 02

  Get in touch with them.

• 16:04Speaker 07

  Dial the number on the banner line.

• 16:06Speaker 02

  Time now to see some of our favourite answers in the fast food quiz. Joe, should we do your fast food quiz?

• 16:12Speaker 07

  Yes.

• 16:12Speaker 04

  Oh, yes.

• 16:12Speaker 02

  Okay.

• 16:13Speaker 04

  This is my favourite bit.

• 16:14Speaker 07

  What is your favourite sandwich, Philip?

• 16:16Speaker 02

  None of your business, thank you.

• 16:19Speaker 07

  Favourite way to eat eggs?

• 16:21Speaker 02

  In bed. Brian, do you have a favourite beverage? He's **** great. Favourite nut? Nut. Nut?

• 16:30Speaker 07

  No, no.

• 16:31Speaker 02

  All of them can go to hell. Jade, what is your favourite sandwich filling?

• 16:35Speaker 06

  Ham and peas pudding.

• 16:36Speaker 02

  Excuse me. Do you have a favourite crisp?

• 16:38Speaker 06

  All the crisps.

• 16:39Speaker 07

  Yeah.

• 16:40Speaker 06

  If you put cheese and onion near me, I will get MMA on you.

• 16:45Speaker 02

  What would you say is your favourite kitchen utensil?

• 16:47Speaker 03

  Uh, bottle.

• 16:51Speaker 02

  Sunday roast of choice? Man loves a Wellington. Oh, yeah.

• 16:57Speaker 02

  What's your favourite pasta?

• 16:58Speaker 12

  I mean, it ebbs and it flows, you know, it depends on the time of year. Thus life, it's a breathing entity.

• 17:06Speaker 02

  What is your go-to pizza order?

• 17:08Speaker 05

  Okay.

• 17:09Speaker 02

  Okay.

• 17:09Speaker 05

  Deep dish, half round beef, jalapenos, onion, pepper, and the other half, all pineapple.

• 17:17Speaker 07

  Oh my god, we really won't get on you, mate.

• 17:18Speaker 05

  You don't like pineapple on pizza, why?

• 17:20Speaker 07

  It's an abomination.

• 17:22Speaker 02

  Next up, our award is, ooh, oh. The longest list and the shortest list. So as you know, when we do Dish, we always like before our guests come on, we always ask their likes, their dislikes.

• 17:37Speaker 07

  Yeah.

• 17:37Speaker 02

  But I feel like this year, everyone's really stepped it up.

• 17:39Speaker 07

  There's been some long lists.

• 17:41Speaker 02

  Been some long lists.

• 17:42Speaker 07

  Long lists.

• 17:42Speaker 02

  And that people take it pretty serious.

• 17:44Speaker 07

  Yeah, and I like the way when some of them come on and they just don't remember what they've actually said.

• 17:48Speaker 02

  Yeah, they're like, oh yeah, I didn't know that. A lot of lists with thought this year. Let's see who the winner is of this award. Okay, here we go. Benedict Cumberbatch and Olivia Colman, everybody. I remember their lists well.

• 18:05Speaker 07

  I do.

• 18:05Speaker 02

  Let's have a recap of what happened when they joined us to go through their lists. This is what we got from Olivia's team.

• 18:12Speaker 07

  A lot.

• 18:13Speaker 02

  And this is we got from Benedict's team.

• 18:16Speaker 04

  No, two huge spades.

• 18:18Speaker 02

  Yeah, there in a nutshell is the dynamic.

• 18:23Speaker 02

  Olivia comes in, knocks down one take. I'm there, a day later going, but what have we tried?

• 18:28Speaker 07

  They were absolutely brilliant.

• 18:30Speaker 02

  They were so fun, weren't they?

• 18:31Speaker 07

  I love those two.

• 18:32Speaker 02

  And it is amazing that he sent that list.

• 18:34Speaker 07

  Yeah, but that is so her. Once you, you know, once you met her and then spoke to her, you realise that is so Olivia Colman, just two lines.

• 18:43Speaker 02

  Just like, that's it.

• 18:44Speaker 07

  That's it. I like food. End of.

• 18:45Speaker 02

  And do you remember when they came in, she was?

• 18:48Speaker 07

  She came in?

• 18:48Speaker 02

  Early, or he was late maybe. So usually when a guest comes in, they'll come in, they'll sit out there, then maybe it'll just be like, please, Tom, I'll tell them what the plan is.

• 18:57Speaker 07

  Yeah.

• 18:57Speaker 02

  And then they'll come in and we'll get on with it. But Benedict, I think, was running late. He was doing press maybe on his own. So Olivia came in and she just, yeah, came in in here, hung out.

• 19:06Speaker 07

  Chatting away.

• 19:06Speaker 02

  You were cooking. I made her a cocktail.

• 19:08Speaker 07

  Yeah, she was brilliant.

• 19:09Speaker 02

  Yeah, she was nice, wasn't she? Very disarming.

• 19:11Speaker 07

  Oh, I loved her. I thought she was amazing.

• 19:13Speaker 02

  Yeah, I get the feeling that, and I mean this with the utmost respect.

• 19:17Speaker 07

  Yeah.

• 19:17Speaker 02

  I get the feeling that when she wraps on something for the day and goes home, she is not thinking about it.

• 19:22Speaker 07

  She said that. She's one of these actors that can snap in and out. She stops the character and she carries on, like herself. She's not in the role. She's not doing a Daniel Day-Lewis.

• 19:31Speaker 02

  Well, exhausted to live a Daniel Day-Lewis.

• 19:34Speaker 02

  Imagine.

• 19:35Speaker 07

  Would be.

• 19:35Speaker 02

  Imagine.

• 19:36Speaker 07

  We love those two. They were, they were definite highlights.

• 19:39Speaker 02

  Yeah, absolutely. Okay, we're about halfway through our show. Quite peckish.

• 19:43Speaker 07

  Are you?

• 19:44Speaker 02

  Normally, we're there by now on Dish.

• 19:45Speaker 07

  Sorry, sorry.

• 19:46Speaker 02

  Normally, we've had something delicious.

• 19:47Speaker 07

  Bit behind.

• 19:47Speaker 02

  And so I thought what we could do right now is do quite a special award and do Sandwich of the Year.

• 19:54Speaker 07

  Whoa, here we go.

• 19:55Speaker 02

  Wow, okay. Sandwich of the Year is?

• 19:59Speaker 07

  There can only be one winner, and that is the sandwich from Chris O'Dowd.

• 20:03Speaker 02

  Oh, yeah. We would like to know your favourite sandwich filling.

• 20:07Speaker 09

  Muffuletta.

• 20:08Speaker 02

  Who?

• 20:12Speaker 07

  That's flawed me.

• 20:13Speaker 02

  What, what did she say?

• 20:15Speaker 09

  A muffuletta.

• 20:16Speaker 02

  What's that?

• 20:17Speaker 09

  Oh, my God. A muffuletta sandwich. But it's like three different types of cheese, a bunch of different kind of meats, but most predominantly is this olive tappin' ad.

• 20:26Speaker 07

  Oh.

• 20:27Speaker 09

  On this kind of long brioche.

• 20:29Speaker 02

  Oh.

• 20:29Speaker 09

  Oh, my God. I've been chasing that [BLEEP] high the rest of my life.

• 20:33Speaker 02

  Where did you get this?

• 20:35Speaker 09

  New Orleans.

• 20:36Speaker 02

  Oh. I think it's. Sandwiches.

• 20:38Speaker 09

  Oh, muffuletta sandwich.

• 20:40Speaker 07

  Okay, roof, roof of letter. We have to look, muffa, muffa. We have to look that up.

• 20:44Speaker 02

  I'm gonna Google that.

• 20:45Speaker 07

  Muffa, yeah.

• 20:45Speaker 02

  Okay. Please welcome the sandwich of the year. The muffuletta sandwich, everybody. Oh, wow. Wow.

• 20:53Speaker 07

  Oh, look at that.

• 20:54Speaker 02

  Does something light? Does something light? Wow, okay. So, yeah, so we've got a tapenade.

• 21:00Speaker 07

  Tapenade, yes.

• 21:01Speaker 02

  Which was what? That was olives, garlic, artichoke.

• 21:05Speaker 07

  Everything in there. Olives, garlic, artichoke, fennel.

• 21:09Speaker 02

  Ooh.

• 21:09Speaker 07

  Um, red peppers.

• 21:10Speaker 02

  Ooh.

• 21:11Speaker 07

  And then you see there, all your layers.

• 21:13Speaker 02

  Mmm.

• 21:13Speaker 07

  Yeah. Oh, my gosh.

• 21:15Speaker 02

  Oh, wow.

• 21:16Speaker 07

  That is something.

• 21:16Speaker 02

  Oh, wow. Look at that. It's quite the sandwich.

• 21:18Speaker 07

  It's quite the sandwich.

• 21:19Speaker 02

  Have you ever had this before?

• 21:20Speaker 07

  Never. Never heard of it before.

• 21:23Speaker 02

  Are you ready for it?

• 21:24Speaker 07

  I'm ready for a muffuletta.

• 21:25Speaker 02

  Okay. Wow.

• 21:28Speaker 07

  Hmm. You need his olive tapenade, as he said. Otherwise, it'd be a bit dry.

• 21:33Speaker 02

  Mmm.

• 21:34Speaker 07

  I think we can give this to the crew. No, I don't mean it in a bad way. You can't eat that.

• 21:42Speaker 07

  Sorry.

• 21:45Speaker 07

  I didn't mean it like that.

• 21:47Speaker 02

  Oh, my God.

• 21:49Speaker 07

  We're not gonna eat the love.

• 21:50Speaker 02

  That's like when I overcook chicken. I'm like, just give it to the dogs.

• 21:54Speaker 02

  I think we can give this to the crew.

• 21:57Speaker 07

  I didn't mean it like that. I did like Keely Horses, the Keely, as he's now known, on the Waitrose website.

• 22:03Speaker 02

  Mm-hmm.

• 22:04Speaker 13

  It's basically a chicken salad sandwich.

• 22:06Speaker 02

  Right, okay.

• 22:07Speaker 07

  It's chicken with some lettuce leaves and a few condiments.

• 22:09Speaker 02

  Which condiments? Because you're both skirting around it. You're both skirting around it. You're like, and some things.

• 22:16Speaker 13

  Some things. I think, I think it's the cream cheese that throws people a little bit.

• 22:21Speaker 02

  Yes.

• 22:21Speaker 13

  Because cream cheese and branston pickle and mayonnaise and chicken and iceberg lettuce.

• 22:26Speaker 02

  Yeah.

• 22:27Speaker 13

  And a little bit of salt.

• 22:28Speaker 02

  Yeah.

• 22:28Speaker 13

  And butter.

• 22:29Speaker 02

  Well, while we enjoy this sandwich, us and the crew, because it's quite a sandwich, um, we're gonna actually play a clip now, which you won't have seen or heard. This is Bob Mortimer talking us through some of his very own culinary skills. We normally have a menu of what we're cooking.

• 22:42Speaker 14

  Right.

• 22:42Speaker 02

  And today, we've done Dish Bob's Menu.

• 22:45Speaker 14

  Oh, I see, yeah.

• 22:45Speaker 02

  Which is sort of some of your favourites. An alternative menu, essentially, some of your favourites from, from Gone Fishing.

• 22:51Speaker 14

  Right.

• 22:52Speaker 02

  Would you like to run us through Bob's alternative dish menu?

• 22:55Speaker 14

  Starter, tuna melony with trapped potatoes, which is tuna cooked with marmalade.

• 23:02Speaker 02

  Right.

• 23:03Speaker 14

  And tin potatoes fried.

• 23:05Speaker 07

  Was it nice?

• 23:06Speaker 14

  Not, not great, no.

• 23:09Speaker 14

  But I don't mind a fried tin potato. It's okay, it's okay.

• 23:13Speaker 07

  Tinned?

• 23:13Speaker 14

  Yeah. I call them trapped, and you are trapped if you're in a tin, it's a kind of prison, isn't it?

• 23:18Speaker 07

  Yeah.

• 23:18Speaker 02

  It is.

• 23:18Speaker 14

  If you were, if you were put inside a tin, you'd say, I'm trapped, you know?

• 23:22Speaker 07

  Yeah.

• 23:23Speaker 02

  Lets out. So you let them out and do it with tuna and marmalade?

• 23:27Speaker 14

  Tuna and marmalade, yeah.

• 23:28Speaker 02

  Okay.

• 23:28Speaker 14

  Maine Bulgarian meat bag. What that is, is I got some Bulgarian army rations. And so when I say meat bag, I have no idea what was in it.

• 23:40Speaker 07

  Right, okay.

• 23:41Speaker 14

  But it was meaty and Bulgarian.

• 23:43Speaker 07

  Why did you get these rations?

• 23:46Speaker 14

  Well, I can't, I can't.

• 23:49Speaker 14

  I, I can't cook, Angela, but I do the cooking on gunfishing.

• 23:52Speaker 07

  Oh yeah, that's right, yeah.

• 23:53Speaker 14

  So I just tried to do things a little bit different, and I thought maybe some army rations would be interesting.

• 23:58Speaker 07

  Yes, nice.

• 23:58Speaker 14

  And with fun cobs, and the fun cobs was corn cob, but with a very long stick.

• 24:05Speaker 07

  Yeah.

• 24:05Speaker 14

  Which instantly makes it fun.

• 24:07Speaker 07

  Yeah.

• 24:10Speaker 14

  Yeah, so that's all that was.

• 24:13Speaker 07

  What did you put on top of them, though? Didn't you put something on top of the corn cobs?

• 24:17Speaker 02

  Yeah. Oh, there was.

• 24:17Speaker 14

  Oh, I put, yeah, crushed up, what's it, you know, cheesy floss.

• 24:21Speaker 07

  Brilliant, you gotta love that.

• 24:22Speaker 14

  Which really did, that did work.

• 24:24Speaker 07

  Yeah.

• 24:24Speaker 14

  Some of them do. I suppose as a chef, that's what you, you do experiment a bit.

• 24:28Speaker 07

  Yeah, you're experimenting, never done that one, but I'll give it a go.

• 24:30Speaker 14

  It really did work, yeah.

• 24:31Speaker 02

  Another Maine option?

• 24:33Speaker 14

  Butter bean nonsense. I don't know what I did, but if you imagine mixing polyphyll with butter beans.

• 24:40Speaker 07

  Okay, nice.

• 24:41Speaker 14

  And putting it in a dry pita bread. That's something like the experience.

• 24:46Speaker 07

  You stuck your mouth together, yeah, oh my god.

• 24:48Speaker 14

  That was a failure.

• 24:49Speaker 02

  It is time for Tip of the Year.

• 24:52Speaker 07

  Tip of the Year?

• 24:53Speaker 02

  Tip of the Year.

• 24:54Speaker 07

  There you go.

• 24:55Speaker 02

  Tip of the Year? Tip of the Year? This is Tip of the Year. Okay, Tip of the Year. There are tips I pick up, and I remember them for about a fortnight.

• 25:04Speaker 07

  Fortnight, that's long.

• 25:05Speaker 02

  And then I forget them. But Tip of the Year this year. Here we go. Angela, one guess. What do you think your tip of the year was?

• 25:15Speaker 07

  I think it's the tomato one.

• 25:16Speaker 02

  Do you know what? You're absolutely right. You're absolutely right. Let's take a look at the tip of the year. The crew have been mentioning a great tomato tip that you gave.

• 25:28Speaker 07

  I should start charging them, that's all I say.

• 25:31Speaker 02

  You actually do. It's cool hosting this.

• 25:35Speaker 07

  I stand in a bag. You have that tip. Come on, cliver in there, please.

• 25:39Speaker 02

  What was your top tomato tip that you shared?

• 25:41Speaker 07

  Never have tomatoes from the fridge and make a salad. Because they lose all their flavour. So they've got to be ripe and they've got to be at room temperature. If you tried that coming from the fridge, it would have a... It just wouldn't be as good. Not as good. Wow, interesting. So always room temp.

• 25:56Speaker 02

  I think about you every time I see a tomato.

• 25:58Speaker 07

  Oh, okay, interesting.

• 26:00Speaker 02

  Yeah, we have them out, yeah.

• 26:01Speaker 07

  Always, always. Never put them in a fridge.

• 26:03Speaker 02

  Never put them in a fridge, no. That was mentioned so by so many people.

• 26:07Speaker 07

  Yeah, because everyone puts their stuff in the fridge.

• 26:10Speaker 02

  Graham Norton mentioned it.

• 26:11Speaker 07

  That's true, actually, didn't I? Yeah.

• 26:13Speaker 02

  Your tomato tails, they're infectious. They are. Okay, next up, our next award is for Dish Word of the Year. Ooh, okay. Our word of the year is self-portrait.

• 26:31Speaker 02

  Love self-portrait.

• 26:32Speaker 07

  I love self-portrait.

• 26:33Speaker 02

  Love self-portrait.

• 26:34Speaker 07

  I use that all the time now.

• 26:36Speaker 02

  I loved self-portrait. This was a particularly funny one because we had Alex Horn with us. And we also talked quite a lot about Pringles. So let's see what happened when Alex Horn joined us on Dish and we talked Pringles and self-portraits.

• 26:48Speaker 15

  Be careful, because if you're... Ah.

• 26:50Speaker 07

  What?

• 26:51Speaker 15

  Well, you're the one who popped.

• 26:53Speaker 02

  Yeah.

• 26:53Speaker 07

  Why? What's the problem if you... What, if you rip that thing?

• 26:56Speaker 02

  No.

• 26:57Speaker 15

  She must know.

• 26:57Speaker 07

  I don't know. What are you talking about?

• 26:59Speaker 02

  Once you pop, you can't stop.

• 27:01Speaker 07

  Oh, I see. Okay.

• 27:03Speaker 02

  I thought you got it, but no. I thought you'd been to culinary school.

• 27:08Speaker 07

  Do you like alphabetical spaghetti?

• 27:10Speaker 15

  You call alphabetical spaghetti?

• 27:11Speaker 07

  Yeah. What else should you call it?

• 27:13Speaker 15

  Well, I think they've tried to rhyme alphabeti with spaghetti.

• 27:15Speaker 07

  Oh, right.

• 27:16Speaker 15

  Yeah.

• 27:18Speaker 15

  You'd have to go... It'd have to be alphabetical spaghetticle.

• 27:23Speaker 07

  Quite a bit, too. You know when you're on your phone and you have like... Well, I call them self-portraits.

• 27:32Speaker 15

  The full, the full. That is what it's short for.

• 27:35Speaker 07

  I said, look at all those self-portraits. But they are, he's done a portrait of himself.

• 27:41Speaker 02

  I do love self-portraits. And, okay, next award, we go to look-alike of the year. Ooh. Okay, look-alike of the year. Let's see what we have for this award. This was when we had Seema on, back in May. It was ahead of her performing on the Pyramid Stage at Glastonbury for the very first time. That, by the way, that was a game changer for her career.

• 28:09Speaker 07

  Yeah, she did brilliantly, didn't she?

• 28:11Speaker 02

  It was so phenomenal.

• 28:12Speaker 07

  She's everywhere now.

• 28:13Speaker 02

  Everywhere.

• 28:14Speaker 07

  And deservedly so.

• 28:15Speaker 02

  Absolutely. Since then, I saw she is gonna be headlining a festival for the very first time this year. But when she was on, ahead of her album, which has gone on to be one of those biggest and celebrated records of the year.

• 28:28Speaker 07

  Yeah.

• 28:29Speaker 02

  She came in and we talked about butter.

• 28:31Speaker 07

  Oh, yes.

• 28:32Speaker 02

  And you wore your butter jumper.

• 28:34Speaker 07

  Yeah, my burr.

• 28:34Speaker 02

  And then we also got onto the topic of look-alikes.

• 28:39Speaker 07

  Oh, that's right, yeah.

• 28:39Speaker 02

  So let's have a listen. Patricia said, "Does anyone think that Angela Hartnett resembles the Mona Lisa?"

• 28:50Speaker 07

  I'm looking at it.

• 28:52Speaker 02

  It's there, it is there.

• 28:54Speaker 07

  She looks quite ill in that picture, bless her.

• 28:55Speaker 02

  Ill?

• 28:56Speaker 07

  Yeah, she's not looking good.

• 28:57Speaker 02

  In that picture, there's only that one.

• 29:01Speaker 02

  In that picture.

• 29:06Speaker 02

  Oh, Lisa.

• 29:11Speaker 02

  I love that. I love that.

• 29:17Speaker 02

  Still funny. Still funny. Like, is there any others?

• 29:22Speaker 07

  She's got tummy.

• 29:23Speaker 02

  Oh, she's rough. As compared to last time I saw her, when she looked great. So from Seema and the Mona Lisa, we move on to our next envelope, please.

• 29:32Speaker 07

  Ooh.

• 29:32Speaker 02

  Dish of the year. Dish of the year on Dish.

• 29:35Speaker 07

  Ooh.

• 29:36Speaker 02

  It's a big one, guys.

• 29:36Speaker 07

  Big one, big one.

• 29:37Speaker 02

  Big one, huge one. Do you have a dish of the year?

• 29:40Speaker 07

  Yeah, I think so. I think this is probably it, if I think I've got it right.

• 29:44Speaker 02

  Okay.

• 29:45Speaker 07

  Our shortlist is Jamali Maddox's Chicken, which was that one pot wonder.

• 29:50Speaker 05

  The food's so good that your questions are interrupting.

• 29:52Speaker 02

  I know, sorry. I actually made that one.

• 29:55Speaker 07

  You made that, was it good?

• 29:56Speaker 02

  I made that one. It was absolutely delicious.

• 29:57Speaker 07

  Okay, Jade's Roast, and it's leg of lamb, and we haven't served it pink, so it should be nice and tender.

• 30:03Speaker 16

  Oh, get in my belly.

• 30:04Speaker 07

  Do you remember her lovely-

• 30:05Speaker 02

  I love Jade's Roast.

• 30:06Speaker 07

  Beautiful roast lamb, we have the Bollinger potatoes, and the table was laden with food, we had so much. And Gregory Porter's steak, you know, the ribeye steak, where he wanted, he started picking the fat off your plate, didn't he? He loved it all.

• 30:20Speaker 04

  Ooh, that looks delicious. Now, I'm looking at your plate and I can see that part right there.

• 30:24Speaker 02

  Do you want it?

• 30:25Speaker 04

  No, no, no, you dig it. But that's-

• 30:27Speaker 02

  That's the bit.

• 30:28Speaker 04

  That's why I rock with the ribeye.

• 30:31Speaker 02

  Ooh, this bit.

• 30:32Speaker 07

  And the winner is-

• 30:33Speaker 02

  Jade and her roast lamb, everybody! What have we got here, Ange?

• 30:37Speaker 07

  We've got roasted lamb with Bollinger-style vegetables, which we've got sweet in there, carrots and potatoes. And then on the side, we've got char-grilled green vegetables with a wild garlic salsa verde, which I've also put on top of the lamb as well. And it's leg of lamb, and we haven't served it pink, so it should be nice and tender.

• 30:54Speaker 16

  I can't go a Sunday without a roast dinner.

• 30:56Speaker 02

  Yeah, I like it.

• 30:57Speaker 16

  Do you know what it is? In the summer last year, everyone was messaging me like, Jade, do you fancy going somewhere else or something? I was like, no, I want a roast dinner.

• 31:04Speaker 07

  Yeah.

• 31:04Speaker 16

  And I'd cook it and I'd be sweating me boobs off, just like, no, we must have a roast.

• 31:10Speaker 07

  She loves it.

• 31:11Speaker 02

  Well, she loves a roast. Famously, she loves a roast, loves a roast, yeah.

• 31:13Speaker 07

  She does.

• 31:14Speaker 02

  Okay, it is time for our final award. We end this show with the End of the Show Question Award. End of the Show Question of the Year. Vivin' Bob Mortimer's Egg Hunt by Just a Whisker. It is the incredibly smart Sue Perkins, everybody!

• 31:32Speaker 06

  In just a minute, with no hesitation, oh, you bastards, repetition or deviation, tell us about your time on Dish Today.

• 31:39Speaker 07

  Right, we're gonna start.

• 31:40Speaker 02

  Okay.

• 31:40Speaker 07

  Ready?

• 31:40Speaker 02

  Wait, no, I love this. Okay, okay.

• 31:42Speaker 07

  We'll start it. Ready?

• 31:44Speaker 06

  Okay. The meal began with the most unctuous offering of Malaysian laksa. Slippery noodles bathed in a split sauce of turmeric, garlic, no onions, of course, because I cannot bear them. Loads of spices that just pleasured my tongue in the most intense way. A sugariness, but also tart from fish sauce, I suspect, delivered lovingly by Angela. But where is the cream? I asked myself. And thence it came, born a lot, an enormous snowy mass of dairy funk. I bit into it and suddenly my cheeks became reddened.

• 32:25Speaker 06

  Is it an allergy? Merely an intolerance. Don't worry about it. And I have my personal physician staged at home, who will deal with any of the ramifications from this programme. I also, mid buffet, managed to cannily PR a show I'm doing, which I really enjoyed about chess. Can I vomit now?

• 32:44Speaker 07

  I'd love to.

• 32:48Speaker 02

  Wow, that's so impressive.

• 32:50Speaker 07

  She was so impressive.

• 32:51Speaker 02

  She's unbelievable.

• 32:52Speaker 07

  Love Sue. I love that.

• 32:53Speaker 02

  Massive congratulations to Sue Perkins.

• 32:54Speaker 07

  She deserves it.

• 32:55Speaker 02

  She does. Wow. I wish I had a brain like Sue.

• 32:58Speaker 07

  I know. We all do. Of course you have. You do have a brain like Sue.

• 33:01Speaker 02

  We'll get there. We'll get there.

• 33:02Speaker 07

  You'll be there.

• 33:03Speaker 02

  Well, thank you for listening, everybody. Thank you to all of our wonderful guests over the past year. When you look back at them, they're good, aren't they?

• 33:08Speaker 07

  We've had incredible guests.

• 33:09Speaker 02

  Good, aren't they?

• 33:10Speaker 07

  Incredible. Do you remember Dara O'Brien? He talks so fun.

• 33:13Speaker 02

  Oh, we love Dara. We love Dara. Also, we've got to give honourable mention to Mewan Rizwan, who you've cooked with.

• 33:19Speaker 07

  Oh, the pot noodle with the barata.

• 33:21Speaker 02

  With the barata.

• 33:22Speaker 07

  That was insane.

• 33:23Speaker 02

  So we're going to be back next week with a new episode. We're also going to be with you throughout 2026. And thank you for all your comments. Thank you for always sharing and commenting, listening, of course, and getting in touch with us all about the podcast. And do you know what I wanted to end with? Some of that I really like is that I've noticed guests now start telling you how they do things.

• 33:47Speaker 07

  Oh, yeah.

• 33:48Speaker 02

  And I really enjoy how they, they're sort of a little bit nervous to tell you because, hello, you're like a Michelin star chef. So there are a little bit, you know, a little bit of trepidation in telling you. We had Joe Marla telling you about his carbonara at the meet Joe Wilkinson, talking about how he made his bolognese.

• 34:08Speaker 07

  Yes.

• 34:08Speaker 02

  And I just love the way they approach it.

• 34:10Speaker 07

  Oh, it's very sweet.

• 34:11Speaker 02

  Before we get into the Joes and their recipes.

• 34:14Speaker 07

  Yep.

• 34:14Speaker 02

  Some great recipes. A massive thank you to all of you that listen to Dish and watch Dish, message us about it as well. It'd be terribly depressing if nobody watched or listened to this.

• 34:25Speaker 07

  It would be very weird. So we're very grateful to you for listening and watching us.

• 34:29Speaker 02

  Yeah, and a massive thank you to our excellent crew.

• 34:30Speaker 07

  We love our crew.

• 34:31Speaker 02

  We love our crew.

• 34:33Speaker 07

  We love our crew.

• 34:34Speaker 02

  We do. And yeah, thank you so much.

• 34:36Speaker 07

  Thank you.

• 34:37Speaker 02

  So let's have a listen and a watch to our Joes, shall we?

• 34:40Speaker 07

  We shall.

• 34:41Speaker 02

  Yeah, our new sous chefs, maybe.

• 34:43Speaker 17

  I fancy myself as a bit of a carbonara extraordinaire.

• 34:47Speaker 02

  Okay. What makes your spaghetti bolognese the best, Joe Wilkinson?

• 34:52Speaker 03

  I start off with onion sliced with garlic.

• 34:57Speaker 02

  Yep.

• 34:58Speaker 17

  Garlic.

• 34:59Speaker 03

  Got it, yeah. Is that right? Is that right?

• 35:00Speaker 17

  So I do equal amounts of pecorino.

• 35:05Speaker 07

  Yeah.

• 35:05Speaker 17

  And Parmigiano.

• 35:07Speaker 07

  Yeah, lovely.

• 35:08Speaker 17

  With three eggs, egg yolks.

• 35:12Speaker 03

  Then I put in mince beef. 5% fat.

• 35:16Speaker 02

  Yeah.

• 35:19Speaker 03

  Because I'm earning.

• 35:23Speaker 17

  I fry the, what are the little chunky bits?

• 35:25Speaker 07

  Like the lardons or the pancetta?

• 35:27Speaker 17

  Pancetta. I also, because I want to get the protein as well.

• 35:30Speaker 07

  Yeah.

• 35:31Speaker 17

  I do chicken thighs chopped up, like really nice and small.

• 35:35Speaker 03

  I add the tomatoes, the Italian mixed herbs, the marmite, the oxo cube and chicken stock.

• 35:44Speaker 07

  Chicken and oxo.

• 35:45Speaker 03

  Yeah, of course, like all good chefs.

• 35:49Speaker 17

  Then I mix it in with the pasta.

• 35:51Speaker 07

  Yeah.

• 35:52Speaker 17

  And then, once that's all done, I put in that mixture, the cheesy egg mixture, last minute, off the hob.

• 35:59Speaker 07

  Yeah.

• 35:59Speaker 17

  So it doesn't like go scrambled egg.

• 36:01Speaker 07

  It sounds delicious, Joe.

• 36:02Speaker 03

  I cook it for ages and it goes really, really dark.

• 36:06Speaker 17

  And then mine sometimes does develop a skin.

• 36:09Speaker 02

  Have you ever experienced bolognese skin?

• 36:11Speaker 03

  No, no.

• 36:11Speaker 17

  No?

• 36:12Speaker 03

  That's the best bit.

• 36:12Speaker 02

  I think after all these episodes, that was the first time I've heard bolognese skin.

• 36:20Speaker 02

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

• 36:26Speaker 07

  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.

• 36:35Speaker 02

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

• 36:41Speaker 07

  Dish from Waitrose is a Cold Glass production.

• 36:45Speaker 04

  Waitrose, the home of food lovers.