Tim Key, sticky sausage & apple braise, and a beer

Bangers and mash in action for our first poet. Tim Key, an English poet, comedian, actor and screenwriter, joins Nick and Angela to fire up Dish in 2026. Last year was a huge one for Tim, made notable by the release of The Ballad Of Wallis Island, a film he stars in alongside best friend Tom Basden. The pair wrote the screenplay together, basing it on a short film they had made nearly 20 years earlier. It has amassed critical and popular acclaim, winning three British Independent Film Awards. Alongside The Ballad... Tim released a book of poems, L. A. Baby!, and launched his latest stand-up show Loganberry, which returns for a new tour across the UK from February. He’s a long-time collaborator with former Dish guest Steve Coogan, appearing with Coogan in Saxondale and a number of Alan Partridge projects. Tim loves the pub, loves fish and chips, and believes he has worked out how to get the most out of Dish through his list of likes and dislikes. With a Five Points beer in hand, he is served sticky sausage & apple braise with a mash that, as always, becomes quite the talking point. Waitrose’s wine experts have paired the meal with a Château Maris Organic Les Planels. With poetry, laughter and stories about pub characters and eating in the bath, our first episode of the year is a bumper one to get us all going. And, in case you are wondering, Helena Bonham Carter is up next week for our final episode of Season 8. You can watch full episodes of Dish on YouTube and, new for this season, on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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• 0:50Speaker 02

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

• 1:01Speaker 02

  Hi, Tinkie. Welcome.

• 1:04Speaker 03

  Hi.

• 1:05Speaker 02

  Good to see you.

• 1:05Speaker 04

  Lovely to see you.

• 1:06Speaker 02

  Have a little hug. Of course. You okay?

• 1:08Speaker 04

  Lovely.

• 1:08Speaker 02

  Very good, thank you.

• 1:09Speaker 04

  How are you?

• 1:10Speaker 02

  Can I hug you? Yes.

• 1:13Speaker 04

  I feel you're a hugger.

• 1:15Speaker 02

  I'm a hugger.

• 1:15Speaker 04

  I feel that about you. Yeah, exactly.

• 1:18Speaker 02

  Nice hug. It was nice.

• 1:19Speaker 04

  Perfect. Shall we get you sat down and give you a drink?

• 1:22Speaker 02

  I'll go and sit there.

• 1:22Speaker 04

  You know, you know.

• 1:25Speaker 02

  We're gonna give you a beer, because you like a beer. Usually, yeah. 3, what is it, 3.20?

• 1:29Speaker 04

  3.20? Yeah, little nibbles as well.

• 1:32Speaker 02

  You've put my beer miles away. Well. Each question. Okay.

• 1:39Speaker 02

  We're a bit closer. Have you ever had... Am I your first guest? Yeah.

• 1:45Speaker 02

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. And here we are, first episode of 2026. I know. How does 2026 sound and feel to you? Now just close your eyes. And just think about those numbers. How do they feel? Not thinking about that. I don't know, actually. I think it feels quite good. 2026. Well, today on the show, kicking off 2026, I feel like it's a perfect person for a sort of antidote to January blues. I hate when people talk about January blues. You keep talking about it a lot. I know, because I feel like it's everywhere you look, like everything, everything you've got the telly on or read something. There is no January blues. It's January. Get over it. There's one, as our, I was gonna say, our dear friend Mish. Yeah, I was gonna say that.

• 2:30Speaker 02

  My husband's bitch, and says, is that there's one every year. Exactly. Get into it. Get over it. What is the big drama? So I quite like it. And the past few years with Mish, I've been like, you know what I'm into? It's like a new month, new year, something quite exciting. But I think this is a good tonic Yes. to kick off with the year, as Tim Key is gonna be joining us. And I'm a massive fan of Tim Key. I think he's so funny, so excellent at what he does. We loved his movie. We love the movie, The Ballad of Wallace Island, which came out, kind of came out at Sundance Festival, kind of this time last year. And it didn't get released, I don't think, till like autumn time in cinemas. But people have totally fallen in love with this movie. They really, really have. And I think we've both seen it. And I thought it was very special, very heartfelt,

• 3:15Speaker 02

  very honest, really funny. Yeah. And yes, subversive and weird. And I really, really cried my eyes out to it as well. I know. It was emotional. It was fantastic. Loved it. Yeah. So we're gonna talk about that film, which was one of the best of last year. He released a book, poetry as well, called L.A. Baby. He's gonna be on tour in February, doing this tour called Loganberry as well. And we actually, I had not seen this picture for 16 years. Oh, wow. But Tim Key joined me on the radio in February 2010. So 16 years ago, we did the radio together. And I have a horrendous cold sore in this image.

• 3:57Speaker 02

  Really bad. This was my nighttime radio show, so it's until midnight.

• 4:01Speaker 04

  Oh, right.

• 4:01Speaker 02

  And people used to come and join us after gigs.

• 4:04Speaker 04

  Love that.

• 4:05Speaker 02

  Very of its time. So I'm very excited to see Tim. Very excited. I don't have a cold sore.

• 4:10Speaker 04

  Yeah, looking good.

• 4:11Speaker 02

  Don't get them anymore, you know.

• 4:12Speaker 04

  Marvellous, marvellous.

• 4:14Speaker 02

  Before we get Tim in, let's go from cold sores to seasonality.

• 4:18Speaker 04

  Seasonality.

• 4:19Speaker 02

  Oranges.

• 4:20Speaker 04

  Oranges. Well, a particular type of orange. Seville oranges.

• 4:24Speaker 02

  Seville orange.

• 4:25Speaker 04

  Yeah, makes marmalade.

• 4:27Speaker 02

  Oh, yes.

• 4:29Speaker 04

  This is season. January is the time. Along with Paddington Bear, we're all making our marmalade. So, and it is, you can only get them at this time of year, probably for the next four to six weeks. And they've obviously have that much, they're bitter, much more bitter than your average orange. You can actually freeze Seville oranges, bizarrely.

• 4:47Speaker 02

  Right.

• 4:47Speaker 04

  Because, and then if you don't have time to make the marmalade at that time, you can make it a little bit later in the year. But ideally for marmalade, or you can make sort of, you can, you know, do little candied peels. You take off the peel, blanch it three or four times in a sugar syrup and then dry that. So you have like this lovely sugary peeled orange. But other than that, Seville orange is marmalade season.

• 5:08Speaker 02

  So they grow through the winter?

• 5:09Speaker 04

  Yeah, grow through the winter. And another thing that you wouldn't know necessarily is they're good with meat. So you can cook with them because they're a natural tenderizer, you see. Because there you go.

• 5:19Speaker 02

  Have you been to Seville?

• 5:20Speaker 04

  I have many, many moons to go.

• 5:21Speaker 02

  People love Seville.

• 5:22Speaker 04

  It's a beautiful city. It is beautiful. We should go one time.

• 5:25Speaker 02

  We should.

• 5:25Speaker 04

  Another one of our trips, so we could. Maybe that should be our ambition, actually do some of the shit we talk about.

• 5:30Speaker 02

  Something we talk about, yeah.

• 5:31Speaker 04

  All the crap we're on about.

• 5:33Speaker 02

  So you don't have to go to Seville to get these. You can get these in Waitrose.

• 5:35Speaker 04

  Get these in Waitrose this time of the year.

• 5:37Speaker 02

  Okay. Well, shall we welcome my guest, Tim Key?

• 5:39Speaker 04

  Can't wait.

• 5:40Speaker 02

  Let's kick off Dish for 2026.

• 5:44Speaker 02

  Right, shall we do the intro for Tim?

• 5:46Speaker 04

  Shall we? Yes, let's do it.

• 5:47Speaker 03

  How far into the show does the intro come?

• 5:49Speaker 02

  Quite a while in, actually. Unbelievably, really, yes. Okay, time to welcome our first ever poet to Dish.

• 5:56Speaker 04

  Oh, I know.

• 5:57Speaker 02

  Yes, a comedian, an actor, a screenwriter, and a man who also came, and I love this, second place in a fancy dress contest, dressed as a potato. Is it, of course, is the wonderful Tim Key, everybody.

• 6:10Speaker 03

  Thank you.

• 6:12Speaker 05

  I'm good.

• 6:13Speaker 04

  Welcome.

• 6:13Speaker 05

  Thanks for having me.

• 6:14Speaker 02

  Oh my god, thank you for coming.

• 6:16Speaker 05

  It was a, it was a very sad day.

• 6:17Speaker 04

  The second place potato.

• 6:19Speaker 05

  Yeah.

• 6:19Speaker 02

  Where were you? What was happening?

• 6:20Speaker 05

  I think my dad, no offence to him, but I think he'd spent too much time on my brother's costume.

• 6:24Speaker 04

  Oh, what was your brother's costume?

• 6:26Speaker 05

  Hickory dickory dock.

• 6:27Speaker 04

  Oh, that's quite a...

• 6:28Speaker 05

  And it was like a grandfather clock with a mouse going up and the clock was striking one and my brother's face was coming out of the, you know, the clock face.

• 6:35Speaker 04

  Yeah.

• 6:35Speaker 05

  Meanwhile, I'm a sack.

• 6:39Speaker 02

  Well, thank you for coming. We were very excited that you said yes to coming. Also, we were really excited. I love when a guest wants a beer.

• 6:46Speaker 04

  Yes.

• 6:47Speaker 02

  I'm like, I just think it's gonna...

• 6:48Speaker 05

  But to be fair, I think you did lead the witness slightly.

• 6:51Speaker 02

  Did we?

• 6:52Speaker 05

  Well, I don't think I demanded a beer.

• 6:53Speaker 02

  No.

• 6:54Speaker 05

  I think there was like, you know, there was a conversation.

• 6:57Speaker 04

  Yes, of course.

• 6:58Speaker 05

  But I'm very hap- I'm very happy to have it.

• 7:00Speaker 04

  Yes.

• 7:00Speaker 05

  I like going to the pub and having a pint of beer.

• 7:02Speaker 02

  Yeah.

• 7:03Speaker 04

  I think we all like that, actually.

• 7:04Speaker 05

  Well, there are some people who don't. I've met them.

• 7:06Speaker 02

  Mm-hmm.

• 7:07Speaker 04

  I've never spoken to them again, Mike.

• 7:09Speaker 05

  Oh, yeah, can't be doing with a...

• 7:11Speaker 02

  No, the pub is a real fantastic way to spend your weekend. The dream situation in a pub.

• 7:17Speaker 05

  I really do like going to the pub. It is a really great place.

• 7:20Speaker 02

  Yeah.

• 7:20Speaker 05

  It's like a, you know, it's a spiritual place.

• 7:23Speaker 02

  Yeah, it is.

• 7:24Speaker 05

  It's like a fun church.

• 7:25Speaker 02

  Yeah.

• 7:25Speaker 05

  You must admit, yeah.

• 7:26Speaker 02

  Yeah, same, same, mate.

• 7:28Speaker 05

  Sort of, yeah.

• 7:29Speaker 02

  Same, same.

• 7:29Speaker 04

  No, but a great pub is part of the community and that's what I think and I...

• 7:33Speaker 02

  You've got a great pub, right, by you?

• 7:35Speaker 04

  We've got a great pub and we all know Sandra and she knows every neighbour. And it's the sort of pub that you can walk in, and I've said it many times, you don't need to know or have plans with anyone. You walk in and you will know someone.

• 7:46Speaker 02

  Yeah.

• 7:46Speaker 04

  And, or you'll know the bar team and then someone else will come in and you can have a great night on spec. That's what I like, is an impromptu night.

• 7:53Speaker 05

  That is a very nice thing to have.

• 7:55Speaker 04

  And they're the best things, yeah.

• 7:55Speaker 05

  Is that your local?

• 7:56Speaker 04

  That's our local, yes.

• 7:57Speaker 05

  Do you ever name what it is?

• 7:58Speaker 04

  I do, the Golden Heart on Commercial Street. It's fabulous. I mean, Sandra is amazing. She's been running it for 40 years.

• 8:05Speaker 02

  Ah, Sandra.

• 8:05Speaker 04

  One of three female landladies in London who have been running there. There's Roxy Bojolay.

• 8:10Speaker 02

  Solid name.

• 8:11Speaker 05

  Yeah.

• 8:11Speaker 04

  And then Lesley Lewis from The French House.

• 8:13Speaker 02

  Oh, we love Lesley.

• 8:15Speaker 04

  Those three ladies have been running their pubs for over 40 years. It's amazing, you know?

• 8:20Speaker 05

  I do love The French House.

• 8:21Speaker 04

  Oh, there you go.

• 8:22Speaker 05

  With their little halves.

• 8:23Speaker 04

  Yes, that's it. Well, Tim, I'm gonna put in a request now. This is totally off.

• 8:27Speaker 02

  Yeah, but it is.

• 8:29Speaker 04

  My husband's a chef there.

• 8:30Speaker 02

  Yeah. What? At the, at the French house?

• 8:32Speaker 04

  Yeah, up there.

• 8:33Speaker 02

  Fantastic.

• 8:33Speaker 04

  And on Pints Day, which is April the first.

• 8:37Speaker 02

  What are you talking about? They have pints. Pint Day.

• 8:39Speaker 04

  And it would be great if you came in and pulled a pint and then they auctioned it off to charity. If you fancy doing that, as you like pubs, just asking you.

• 8:46Speaker 02

  Yeah, that's a polite no.

• 8:47Speaker 04

  Yeah.

• 8:50Speaker 02

  Oh, I'll pull a pint down there. Yeah.

• 8:52Speaker 04

  That's more we need to do.

• 8:52Speaker 02

  I like that. We went on Monday.

• 8:54Speaker 04

  Mm.

• 8:55Speaker 02

  Um, and I had the worst hangover of my entire life.

• 8:58Speaker 04

  Did you? Oh, geez.

• 8:59Speaker 02

  How long were you in the French house? Um, we arrived. To get a hangover, that's a lot of glasses. We arrived at two fifteen. Two fifteen, quarter past two. Um, and we left about ten. Yeah. Right. Well, seven hours forty-five. Yeah, yeah. So, yeah, we felt, we felt, felt pretty bad. Felt pretty bad.

• 9:17Speaker 04

  That's quite a lot of half pints there and wines and everything else.

• 9:19Speaker 02

  How many, how many half pints? Uh, how, how regular are the half pints coming in there? Well, I couldn't have any. Yeah, gluten free. Gluten, hello. So I thought the most, like, beer-adjacent fun thing to have in December was champagne. That is quite beer-adjacent, isn't it? Don't you think? Oh, god, yes. This is long-lost brother. That's not the next step. I said, I feel like they're friends.

• 9:37Speaker 04

  Yeah.

• 9:39Speaker 02

  A beer and champagne. It just felt less alky than getting on the white wine. Were you having bottles of champagne or were you having glasses of champagne? Sorry, bottles. Yeah, bottles of champagne. Yeah, yeah. Yeah, yeah. Yeah, yeah, on a Monday. Quite a distressing day. Yeah, it was. It was a harrowing hangover. Were you on your own? Uh, yeah, I was on my own.

• 9:58Speaker 02

  I was having seventeen glasses of champagne in the French house. Yeah. What's wrong with that? Well, you're bossing Soho then. I do feel like if you do, you're like, so totally normal.

• 10:07Speaker 04

  Yeah, that's what I'd do.

• 10:08Speaker 02

  I do feel like that pub in particular, if someone was to go in and drink for seven hours forty-five minutes champagne, you'd be like, great character. Yeah. Trevor or whoever. I hate the characters. Do you? Why?

• 10:22Speaker 04

  What, in any pub or just in life?

• 10:24Speaker 02

  Well, they get away with binge drinking.

• 10:27Speaker 05

  There's a, there's a, there's a, um, there's a chair in the coach and horses.

• 10:33Speaker 02

  Yes, I know the coach and horses.

• 10:34Speaker 05

  Right, so as you go in on your right, there's a chair, which is not quite a sofa, but it's like wider than a chair. Well, I don't know, I sat there once and, and it was about 7pm on Valentine's Day. And I'm sitting there and then a character comes and sits next to me.

• 10:49Speaker 02

  Oh, in the small.

• 10:52Speaker 05

  Well, it'd be like you sitting there. And it's, cause he's a character, he sort of comes with a hat and a cane.

• 11:02Speaker 02

  Did he try to make conversation?

• 11:05Speaker 05

  Well, I mean, I don't, you know, I thought, look, he was horrible to me.

• 11:08Speaker 02

  No, not a mean character. We like the nice characters.

• 11:12Speaker 05

  Oh, no, nice characters, I love.

• 11:14Speaker 02

  Yeah, mean ones, we all hate them.

• 11:15Speaker 05

  Oh no, this guy is mean.

• 11:16Speaker 02

  Don't need them. Dotty's my favourite pub character. Dotty, in the French house, yes, Dotty, yeah. Who's 90, I said, she must be in her 80s now. And that's when you'll such as 90s. She is her 90s. And she has a pint of gin and tonic. A pint of gin and tonic.

• 11:31Speaker 05

  Yeah.

• 11:32Speaker 02

  Every day.

• 11:32Speaker 05

  Is she a nice character?

• 11:34Speaker 02

  She's a lovely character. Dotty's fabulous.

• 11:37Speaker 05

  I've just had too many bad moments with characters. It's the hat. I mean, I know, but they're not wearing this.

• 11:43Speaker 02

  No, not that, no.

• 11:44Speaker 05

  No, theirs are like purple, obviously.

• 11:46Speaker 02

  And it's the cape.

• 11:47Speaker 05

  I keep forgetting about the cape.

• 11:50Speaker 05

  Scarf, obviously.

• 11:51Speaker 02

  Obviously, yeah.

• 11:53Speaker 05

  Yeah.

• 11:53Speaker 02

  And they're sort of annoyed that everyone else is allowed in Soho, aren't they?

• 11:56Speaker 05

  Yeah, of course, of course they are. Cause they're like the king, they're like the legends of Soho. No wristwatch, obviously, pocket watch.

• 12:04Speaker 05

  That is. I'm not making it up, that's what it's about.

• 12:08Speaker 02

  I just got an image of you on that chair with this person, your face.

• 12:12Speaker 05

  Well, you're right to have it, that happens. I'm just wearing a jumper and my jeans.

• 12:15Speaker 02

  Yeah.

• 12:16Speaker 05

  Probably my baseball cap.

• 12:17Speaker 02

  Yeah.

• 12:17Speaker 05

  And then suddenly in he comes, twirling his cane.

• 12:22Speaker 05

  No one else in the bath.

• 12:23Speaker 04

  No one else, just you and me.

• 12:26Speaker 02

  I love, well, here's the characters. I won't be like that one day. Nice characters. Nice characters, nice characters, nice characters. No, you know what I do wanna talk about, because when we were looking for an intro, we always find like, something quite funny to talk about, so we went with the potato. My other thing that we were gonna go with, but I just thought it was quite good, cause food-based.

• 12:45Speaker 05

  Yeah.

• 12:45Speaker 02

  Was that you once confessed to having a lasagna in the bath.

• 12:50Speaker 05

  Oh.

• 12:51Speaker 02

  Yeah.

• 12:51Speaker 05

  Wow.

• 12:52Speaker 02

  I don't know where, but that exists when you Google Tim Key lasagna bath, which I do.

• 12:57Speaker 04

  On a regular basis?

• 12:58Speaker 02

  Yeah. Was it, was it a regular basis, or just a one-off experience?

• 13:02Speaker 05

  I think it might have been less than one.

• 13:03Speaker 02

  Yeah.

• 13:03Speaker 04

  Oh.

• 13:04Speaker 05

  Knowing me, that might have been just me joking.

• 13:06Speaker 02

  Oh, just joking.

• 13:07Speaker 05

  I can't remember having a lasagna.

• 13:08Speaker 02

  You can't tell.

• 13:09Speaker 04

  Yes.

• 13:09Speaker 05

  No, you can't actually.

• 13:10Speaker 02

  No, you can't tell.

• 13:11Speaker 05

  Oh.

• 13:12Speaker 04

  Oh, your tone has changed now.

• 13:14Speaker 05

  I was writing any old thing for that.

• 13:15Speaker 02

  Oh, yeah.

• 13:17Speaker 05

  Well, you had to like, you had to file 700 words every week, and I did that for two years. So at some point, you've gotta sort of hit the old lasagna in the bath scenario.

• 13:25Speaker 02

  It's a classic. Do you ever eat in the bath then?

• 13:28Speaker 04

  Never.

• 13:28Speaker 05

  No.

• 13:29Speaker 04

  Never.

• 13:30Speaker 05

  I don't even like, I think I used to think, yeah, maybe I had like a beer in the bath once or twice.

• 13:35Speaker 04

  Right, yeah.

• 13:35Speaker 05

  You know, when you're sort of like, in your teens.

• 13:38Speaker 04

  That I get.

• 13:38Speaker 05

  But now I don't really like. Well, I don't really like the idea of like, retreating to my bath with a beer now. I like a coffee in the bath.

• 13:44Speaker 02

  Right. I don't like a bath.

• 13:48Speaker 04

  Oh, I love a bath. Love a bath.

• 13:49Speaker 05

  But you like a hug.

• 13:51Speaker 02

  I like a hug.

• 13:53Speaker 05

  You're a complicated fellow.

• 13:55Speaker 02

  I really am.

• 13:56Speaker 05

  I thought huggers, I thought huggers were bathers.

• 13:59Speaker 02

  No, I'm not a bather.

• 14:00Speaker 05

  But you, Angela, you like a hug.

• 14:02Speaker 04

  Love a hug.

• 14:03Speaker 05

  And you love a bath.

• 14:03Speaker 04

  Love a bath, love a swim.

• 14:05Speaker 02

  No snacks in the bath, but do you have a, do you have a drink in the bath?

• 14:07Speaker 04

  I have a coffee in the bath.

• 14:09Speaker 05

  I have a coffee in the bath.

• 14:10Speaker 04

  In the morning, not a beer, but I have been known, if you're up for a relax, like, if Neil and I have gone away for the weekend or somewhere, and we're in a nice hotel and we've got a bath.

• 14:19Speaker 05

  Forgot about Neil.

• 14:21Speaker 04

  Then I might like, we're getting ready, he might bring me like a gin and tonic in the bath. That's a nice little way, isn't it?

• 14:26Speaker 05

  That is nice, yeah. When you, when you dress it up like that, that sounds, it sounds better than me sort of naked going into my fridge and getting a Heineken.

• 14:36Speaker 05

  Wet footprints.

• 14:43Speaker 05

  Foam on my elbows.

• 14:48Speaker 05

  Going into my fifth hour in the bath.

• 14:54Speaker 02

  Before we get into your likes and dislikes, we thought we could have a bit of live poetry.

• 14:58Speaker 05

  Oh, lovely.

• 14:59Speaker 02

  We thought maybe we'd like something from your latest offering, LA Baby.

• 15:04Speaker 05

  LA Baby.

• 15:05Speaker 02

  Baby. So tell us about LA Baby, because this was, you were in LA.

• 15:09Speaker 05

  I was. This one's quite true. A lot of this book's really true.

• 15:12Speaker 02

  Yes.

• 15:12Speaker 05

  It's like a memoir. Got cast in a show.

• 15:16Speaker 02

  Yes.

• 15:16Speaker 05

  Went to LA and then just, you know, you've been to LA. Have you been to LA? No, never.

• 15:22Speaker 02

  I have, yes.

• 15:23Speaker 05

  Have you lived there?

• 15:24Speaker 02

  I went for six weeks once.

• 15:26Speaker 05

  Right, that's similar to this. This was 10, 12 weeks at the game. But it's quite a discombobulating place.

• 15:32Speaker 02

  No pubs.

• 15:33Speaker 05

  No pubs. Bars, but not quite, yeah, different.

• 15:37Speaker 02

  We went thinking like, maybe we'll live here forever.

• 15:40Speaker 05

  Did you?

• 15:40Speaker 02

  And I think on about day three, we were like.

• 15:43Speaker 05

  Nah.

• 15:44Speaker 02

  Yeah. So go on, so tell us that.

• 15:45Speaker 05

  Well, so I had that where you arrive and you're like, I felt like out of place. And a moment of feeling like I was in the wrong place in my life, you know, and I, and. I was, I mean, I'm really happy I took the job, but that first week, you're like, why am I in this place? And yeah, all that stuff, like, I find that really hard. No pubs and no walking. They're like two of the things I do, really.

• 16:09Speaker 02

  They're my only hobbies.

• 16:10Speaker 05

  Yeah, they sort of are. And anyway, so I just started, and I had no friends, obviously. Not obviously.

• 16:20Speaker 05

  And there was a heatwave as well, so I think you couldn't really go outside. And that's another, that's another classic of mine. So anyway, I can't stress enough, that's not what the book is about. But that sort of first week was like, and that usually plunges me into writing. And so, not a pub pub, but find a little bar and take my little notepad and order a beer at the bar and then write a couple of poems. And then that was really, really useful to get me through that first week. There is something about being creative outside of that that's quite good for me. To have an outlet, right?

• 16:53Speaker 02

  Sure.

• 16:53Speaker 05

  And then when it starts coming together, it was just like a really nice thing to have. Just going alongside my job was to, in the evenings, write this, or if I had a day off, go to a cafe and write poems.

• 17:03Speaker 02

  So yeah, let's have a little bit of, I like a bit of poetry on this.

• 17:06Speaker 05

  Yeah, finally, some bloody poetry.

• 17:08Speaker 02

  A bit of culture, yeah, finally.

• 17:11Speaker 05

  Well, I mean, I guess this is a, this is one about food. This is onset food.

• 17:16Speaker 02

  Okay.

• 17:18Speaker 05

  It's called lunch. There was a decent spread for lunch. They had fish tacos, braised beef, peri peri chicken, shrimp in jello, jalapeno smashed potatoes, eggplant, Caesar salad, wild garlic and basil pasta, chocolate chip cookies, sauteed spinach, wild rice and butter bean salad, red velvet cake, ice cream and an array of cheese and butters. Once it was all on my plate, I scuttled under a trailer and devoured the lot like the most disgraceful hog you can imagine.

• 17:44Speaker 05

  Okay, it's quite true, this one. Occasionally, actors or producers would come by and whack my legs with a strap.

• 17:54Speaker 05

  I begged them to throw more fish tacos at me. I was helpless in the face of the magnificent scents wafting towards me from the trestle tables.

• 18:05Speaker 05

  It's, it's slice of life stuff.

• 18:07Speaker 02

  So good. I love it. Angela's laugh.

• 18:10Speaker 05

  Yeah, that is half my audience walking out.

• 18:13Speaker 04

  Sorry, I just need to check your.

• 18:15Speaker 02

  Oh, no, no, no. Well, I thought kind of more poetry now because your, your food likes and dislikes, they, they sort, this was like a list you were sort of born to write.

• 18:23Speaker 05

  Oh, this is good. I can't remember what I wrote.

• 18:25Speaker 02

  It's, it's amazing. You've got, you've got another book here. Just this email, send it to the publisher. Your loves, roast chicken, cashew nuts and Indian food. You also love Newmarket sausages, which you think are sausages from Newmarket.

• 18:37Speaker 05

  I believe they are.

• 18:38Speaker 02

  Spicy food, fish and chips, but only from the chippy.

• 18:40Speaker 05

  That's true. That was because I didn't want you to cook me fish and chips. I thought that would have been a disaster.

• 18:46Speaker 02

  Yeah, I.

• 18:46Speaker 05

  Because, you know, I don't like a sort of someone's take on fish and chips.

• 18:49Speaker 02

  Agree.

• 18:50Speaker 05

  A take on anything else, but fish and chips sort of has to be from the fish and chip shop.

• 18:55Speaker 04

  Yeah.

• 18:55Speaker 05

  In my opinion.

• 18:56Speaker 02

  You're right. I don't like fish and chips in like a pub or a restaurant.

• 18:59Speaker 04

  Yeah.

• 18:59Speaker 05

  Well, the annoying thing is I keep doing it, but I know I don't like it.

• 19:02Speaker 02

  Yeah, same.

• 19:03Speaker 05

  I need to stop that.

• 19:04Speaker 02

  Yeah, let's stop.

• 19:05Speaker 05

  Yeah.

• 19:05Speaker 02

  You like.

• 19:06Speaker 05

  We'll have a WhatsApp group. We'll stop together.

• 19:08Speaker 02

  If you ever need me, just message. I'm thinking of doing it. Don't, Tim.

• 19:11Speaker 05

  Don't do it, mate.

• 19:12Speaker 02

  Don't do it. Um, you like Haddock Chowder, Banoffee Pie, Heinz Chocolate Sponge, Really Hard Grapes.

• 19:21Speaker 05

  Oh, wow. What's really good about this is today I've had Haddock Chowder and Really Hard Grapes.

• 19:26Speaker 02

  Oh, congratulations.

• 19:28Speaker 05

  I'll go to the fruit shop, whatever it's called, and I'll just, I'll press the grape through the cellophane, if that's a phrase.

• 19:33Speaker 02

  Oh, yeah, yeah.

• 19:34Speaker 05

  And if there's no give, then I'm taking it.

• 19:36Speaker 02

  They're coming with me.

• 19:37Speaker 05

  They're coming with me, yeah.

• 19:38Speaker 02

  They're coming with me, yeah.

• 19:39Speaker 05

  Yeah, they're in my sack.

• 19:40Speaker 02

  Yeah, get them out. Um, you also said you like Beef Rendang from time to time.

• 19:45Speaker 05

  Well, I once had Beef Rendang in, I was living in Kuala Lumpur for a bit, and there was a.

• 19:50Speaker 02

  What were you doing there?

• 19:51Speaker 05

  Um, filming.

• 19:52Speaker 02

  Oh, yeah.

• 19:52Speaker 05

  Yes, my successful acting career.

• 19:54Speaker 02

  Wow. Uh, you say a ham and cheese toastie can be good.

• 19:58Speaker 05

  Ham and cheese, oh, yeah, it definitely can. I mean, I think probably post your, um, uh, French House debacle, a ham and cheese sandwich, a ham and cheese toastie the next lunchtime would be good.

• 20:10Speaker 02

  Perfect, yeah.

• 20:11Speaker 05

  I think it really can be very good.

• 20:12Speaker 04

  It can be really good. We need, yeah, a little spice in there.

• 20:15Speaker 05

  What would you put in there?

• 20:16Speaker 04

  Um, I'd do three different cheeses. We made one recently for Helena Bolling Carter, didn't we?

• 20:20Speaker 02

  Yeah.

• 20:20Speaker 05

  Amazing, amazing sentence.

• 20:25Speaker 02

  That's what she wanted.

• 20:26Speaker 04

  That's what she wanted.

• 20:27Speaker 02

  Then Alex have a toastie.

• 20:28Speaker 04

  Yeah, have a toastie. But yeah, what did we have? We had Parmesan in there, mozzarella, conthe, and gruyère.

• 20:33Speaker 02

  A little baby bounce.

• 20:34Speaker 04

  Baby bounce, yeah. Love that, no, no.

• 20:36Speaker 02

  Yeah, do you have a brevet?

• 20:37Speaker 05

  No, I don't have a brevle. Should I have a brevle?

• 20:41Speaker 02

  I think so.

• 20:41Speaker 05

  I've got a George Foreman grill.

• 20:43Speaker 02

  Okay.

• 20:44Speaker 05

  So you can sort of do, to a certain extent.

• 20:47Speaker 02

  Yeah, we've got a brevle.

• 20:48Speaker 05

  But maybe I should have a brevle.

• 20:48Speaker 02

  Yeah, I like that, yeah, when the bread gets like, you know, it's got the flattened glossy edge.

• 20:54Speaker 05

  Yeah.

• 20:54Speaker 04

  Oh, like the little puff.

• 20:55Speaker 05

  Yeah, do you butter both sides of the?

• 20:57Speaker 02

  Yeah, yeah, yeah.

• 20:58Speaker 05

  Sorry, my bad, that was offensive.

• 21:01Speaker 05

  Sorry, just checking, are you an idiot?

• 21:04Speaker 02

  I learn from the best. And I love this sentence, slices of pizza somewhere like New York.

• 21:10Speaker 05

  Uh, well, yeah, we don't have a culture of slices.

• 21:13Speaker 02

  No.

• 21:13Speaker 05

  And so it's another tick for LA, or, you know, America in general, but I think I remember it best in New York. The slice culture is really, really good.

• 21:23Speaker 02

  Burgers, like a fete or something?

• 21:27Speaker 05

  I agree with a lot, I mean, I did write it, but I agree with all this.

• 21:30Speaker 02

  Yeah.

• 21:30Speaker 05

  Yeah, I mean, like a burger, well, I was thinking like a burger in a pub, I think. Wrong. Yeah, it's slightly going down the fish and chip avenue, isn't it?

• 21:39Speaker 02

  Agreed.

• 21:40Speaker 05

  I think we can rule out burger in a bath. So where are you getting your burger? I don't mind burger at McDonald's or a Burger King at an airport, that's absolutely fine.

• 21:48Speaker 02

  Yeah.

• 21:49Speaker 05

  Or in another, in another capital city. Yeah. But I had a fantastic Big Mac in Seoul.

• 21:56Speaker 04

  There you go, yeah, I bet.

• 21:59Speaker 05

  But my perfect burger is, yeah, you're at a fete or maybe a street party or something like that. And some member of the community, you know. Yeah, and they're called someone like Coach, and they're like cooking these, they're flipping these burgers. And then they're on an unfussy bap.

• 22:16Speaker 02

  Oh, yeah.

• 22:17Speaker 05

  Yeah. Floured? Yeah, probably is. Yeah, yeah. Yeah, or sesame. Yeah. Or burger buns, you know, someone's gone, oh, do you go down to Tesco's and get us 96 burger buns?

• 22:27Speaker 02

  Yeah.

• 22:28Speaker 05

  They're all there. And then it's maybe even like the processed flap of cheese. Yeah, yeah, the orange cheese, yeah, we like that. And away you go. Yeah.

• 22:36Speaker 02

  That's what you want. I think that you, and I don't like this, when something normal attempts to be posh in a pub. So when they do like a posh burger, or posh fish and chips.

• 22:46Speaker 05

  Yeah, yeah, yeah.

• 22:46Speaker 02

  We don't want that.

• 22:47Speaker 05

  This is why I safeguarded myself against that in my answers with the fish and chip situation. But I think I've also got my Helena Bonham Carter on slightly by what my choice, one of my choices. Because I'm thinking, I don't want to rule that one out because I'd like to know how to cook a really good version of that.

• 23:04Speaker 02

  Yes.

• 23:04Speaker 05

  You just, when you go on something like Dish, you just need to like play it slightly.

• 23:08Speaker 02

  Wow. You're playing the game.

• 23:09Speaker 03

  We're playing the game, that's the real soul place.

• 23:11Speaker 02

  We really did play the game because you said, we said, you know, is there anything that you'd like to Angela to cook for you? Is there anything you'd like to learn from Angela? And a quote, it says, I wouldn't mind seeing bangers and mash in action.

• 23:23Speaker 05

  I wouldn't mind because, you know, it's something I cook.

• 23:27Speaker 02

  Yeah.

• 23:27Speaker 05

  And I like it and I'm sure that there's a bed of bangers and mash out there.

• 23:32Speaker 03

  Right, okay. How do you make yours?

• 23:35Speaker 05

  Cook the sausages, mash the potatoes and bisto.

• 23:39Speaker 03

  No onions?

• 23:40Speaker 05

  Onion gravy.

• 23:41Speaker 03

  Okay, yeah.

• 23:42Speaker 05

  Yeah, but I don't think I'm doing it right. I mean, it's make some gravy and then there's onions in it. And there must be more to it. This is the thing, I think I'd like to see, I'd like to see you at work. And then it's usually with peas.

• 23:57Speaker 03

  Yeah.

• 23:59Speaker 05

  And I've got like a addiction to white pepper. So there's a lot of white pepper on there.

• 24:06Speaker 03

  Yeah.

• 24:07Speaker 05

  And then.

• 24:08Speaker 03

  That's the Steve Coogan thing as well.

• 24:09Speaker 02

  Yeah, Steve Coogan has white pepper.

• 24:12Speaker 03

  Yeah.

• 24:12Speaker 05

  Steve.

• 24:16Speaker 02

  I think of him every time I have a scene.

• 24:18Speaker 03

  Whenever I see white pepper, it's always Steve, yeah.

• 24:23Speaker 02

  The drink section was good because this was like a poem.

• 24:26Speaker 05

  Yeah.

• 24:26Speaker 02

  I like beer, I like my father's homebrew. I like five points beer. I like diet coke but gave up. I like grapefruit juice. I like sparkling water. I like champagne on a flight. I like amaretto in an Indian restaurant. I like carafes of red wine in places like France. Instant coffee I like.

• 24:43Speaker 05

  That's beautiful. No, it's nice hearing all that back.

• 24:47Speaker 02

  Yeah.

• 24:47Speaker 05

  Of course, it's because I wrote it, but like, that was music to my ears.

• 24:50Speaker 02

  It was beautiful, it was beautiful.

• 24:52Speaker 05

  And I do agree with all of those things. Champagne on a flight.

• 24:54Speaker 02

  Yes.

• 24:55Speaker 05

  That's just, that feels like you're, it's a betrayal if someone's offering you champagne on a flight. I'm talking about when you're doing a job and they're flying you there. And then suddenly there's someone offering you champagne, that's, you know, you'd be mad, of course.

• 25:11Speaker 02

  No matter the time.

• 25:12Speaker 05

  You have to take it.

• 25:13Speaker 02

  Just knock it back.

• 25:14Speaker 05

  And that's, and that's part of the routine now of like on a flight. I think I know what I'm doing. I think I know how I'm getting a transatlantic flight done, which is the champagne. And then it's a beer when that's offered. And then there's another one with my lunch is watching Die Hard and then sleep.

• 25:32Speaker 02

  I love that for you. It's a nice flight.

• 25:34Speaker 05

  It's very simple.

• 25:35Speaker 02

  Dislikes.

• 25:37Speaker 05

  I don't like cream.

• 25:38Speaker 02

  You don't like cream. Correct.

• 25:40Speaker 05

  Yeah.

• 25:41Speaker 02

  You don't like cream. It says, even though you put Beneffy pie.

• 25:44Speaker 05

  Benoffy.

• 25:44Speaker 02

  You'd like to, what did I say?

• 25:46Speaker 05

  Beneffy. I'm not going mad here, don't gaslight me. You did say Beneffy.

• 25:51Speaker 02

  Beneffy?

• 25:51Speaker 05

  Yeah, you're trolling me. Yeah. Don't look at me like that when you've said Beneffy. That's insane. You said it's crystal clear you said Beneffy.

• 26:04Speaker 02

  I said Beneffy.

• 26:07Speaker 05

  Yeah, yeah, I'm not an idiot.

• 26:13Speaker 05

  You may have got away with that with Helena Bolamgarza.

• 26:18Speaker 05

  I refuse to be trolled.

• 26:21Speaker 02

  Beneffy.

• 26:22Speaker 05

  Beneffy. Well, I eat around the cream.

• 26:25Speaker 02

  You eat around the cream?

• 26:26Speaker 05

  Yeah, I do eat around the cream, yeah.

• 26:28Speaker 02

  Okay, that's good to know. Very good to know.

• 26:29Speaker 05

  I think Benoffy pie is probably my favorite because it's, I guess that's one of those things, isn't it? It's my father's favorite, so it's my favorite.

• 26:36Speaker 02

  Yeah, generation or Beneffy.

• 26:38Speaker 05

  Yeah, so I'm guessing my mother could cook a mean Benoffy pie.

• 26:41Speaker 02

  Yeah, because your mom was a good cook, right?

• 26:43Speaker 05

  Yeah, fantastic.

• 26:43Speaker 02

  And when you were growing up, would you look forward to Carol's dinners? And do you still get nice dinners off Carol?

• 26:48Speaker 05

  Uh, Carol? It's funny you saying Carol.

• 26:51Speaker 03

  What?

• 26:51Speaker 05

  Have you met Carol?

• 26:52Speaker 03

  I've not met Carol, but I'm talking like I know.

• 26:54Speaker 05

  Yeah, you really are. No, Carol, God, actually, weirdly, I think Bill is doing a lot more of the cooking these days.

• 27:01Speaker 03

  Hmm.

• 27:02Speaker 05

  But I mean, like, you know, Carol's the OG.

• 27:04Speaker 03

  Yeah, I didn't have Bill down as a cook.

• 27:06Speaker 05

  No, but he can cook. Well, he was obviously cook when we go camping.

• 27:08Speaker 03

  Yes.

• 27:09Speaker 05

  But Carol, her, I would say her greatest, her finest crowning moment was a pork and ginger casserole that she used to... I don't know, you know, when your parents have dinner parties and you're like about 10 and you get to try something and it's all, you know, it's... The atmosphere all changes in the house and you've got these sort of adults there. And I do remember this ginger and pork situation, which was very nice, yeah.

• 27:33Speaker 03

  I loved that feeling when there was a dinner party.

• 27:34Speaker 05

  It's kind of mad, isn't it?

• 27:35Speaker 03

  Yeah.

• 27:36Speaker 05

  Yeah, I hid behind the curtains once.

• 27:38Speaker 03

  Oh, yeah?

• 27:39Speaker 05

  Yeah, I got in too deep. Well, you know, I didn't see much, I just, I was behind the curtains when they sat down. And so we're probably talking about sort of, you know, 8:15 and I'm sort of, it's past my bedtime. And then I'm like, behind the curtains to the French windows, probably for another 20 minutes and then just thinking, "I've snookered myself here." But there's no, you can't pop out, that's in that five-minute window.

• 28:06Speaker 03

  It's too long.

• 28:07Speaker 05

  It's too long. So I'm, I don't know, I mean, in my mind, I'm still there. I think this is a new, a new one of me was born. And that's who you're talking to. I think that guy just did a practical joke that went so wrong that he stayed there.

• 28:21Speaker 03

  Oh, my God.

• 28:22Speaker 05

  Just sort of listening to Mick Tyler.

• 28:24Speaker 03

  I'm just trying to think of Baby Tinky.

• 28:27Speaker 05

  I'm just like, absolutely petrified.

• 28:29Speaker 03

  I'm imagining you just small in pyjamas with a beard.

• 28:34Speaker 05

  With my beard. With my book of poems.

• 28:41Speaker 05

  Oh, God, it was horrible.

• 28:42Speaker 03

  Oh, God, it was good.

• 28:45Speaker 05

  Oh, that's great.

• 28:46Speaker 04

  So I've made sticky sausages in an apple braise. And these are the Newmarket sausages.

• 28:51Speaker 05

  Amazing.

• 28:52Speaker 04

  Which, and it's the cuts of meat that make them, really large cuts of meat make them extra juicy. And it's their spice mix that they add to it. That's what gives it that Newmarket sausage.

• 29:00Speaker 05

  I think this is bringing back memories.

• 29:02Speaker 04

  Is it? You're happy with this?

• 29:03Speaker 05

  I think this is good memories.

• 29:04Speaker 04

  Yeah.

• 29:05Speaker 05

  Not bad.

• 29:05Speaker 04

  Not bad.

• 29:06Speaker 05

  Childhood memories.

• 29:07Speaker 02

  Oh, great.

• 29:08Speaker 04

  They work, they work.

• 29:10Speaker 02

  So a Newmarket sausage, right, it's got like visible fat in it.

• 29:13Speaker 04

  Visible bits of fat and meat in it. You like a little muck as, and you have done a little gluten free one.

• 29:17Speaker 02

  Thank you, Angela. Thanks for being so thoughtful.

• 29:19Speaker 04

  That's all right, no problem.

• 29:22Speaker 05

  I like this apple gravy.

• 29:23Speaker 02

  Oh, yeah, tell us about this, Ange.

• 29:25Speaker 04

  It's rea-, this is such a simple supper dish for everyone to use. So first of all, just brown your sausages in a pan, just nicely brown them, a little bit of oil in there and brown them. Take them out of the pan, leave them to one side. Then have, uh, it's two red onions and one, um, apple. And slice them into nice thin slices, like sort of, um, segments really. So cut it in half, cut it in half again and keep cutting it. And then just saute that all together in that pan that you had your sausages in. Until they start to caramelize a little bit, start to get a little bit of colour. Then add your chicken stock. Big spoon of whole grain mustard. Little bit of honey. Add your sausages back into the pan. Chop time and then in the oven for about fifteen to twenty minutes.

• 30:09Speaker 05

  Oh.

• 30:10Speaker 04

  So easy and quick.

• 30:12Speaker 05

  What does the oven do?

• 30:13Speaker 04

  Well, it basically cooks the sausages through.

• 30:15Speaker 02

  Whoa.

• 30:16Speaker 04

  No, but also the sauce will start to thicken as well. And if it's not quite thick enough, you can reduce it a little bit more on the stove.

• 30:24Speaker 05

  And all the flavours kind of.

• 30:25Speaker 04

  All flavours stick together, you see, and then you have these. And if you want more mustard, that's why I put extra mustard. If you want more whole grain or Dijon there, you can have all that.

• 30:33Speaker 02

  Can you talk to me about the mash? Because this mash, my dad was very anti mash growing up.

• 30:37Speaker 04

  Really?

• 30:38Speaker 02

  We never really had it, he just didn't like it.

• 30:40Speaker 04

  Okay.

• 30:40Speaker 02

  So we'd never have it. So you know, you just don't, I don't think I'd add it till I went to uni or something. I'm just like, no, add it. But this is delicious.

• 30:50Speaker 04

  This is, um, this is potato, butter and milk.

• 30:53Speaker 05

  How much butter?

• 30:54Speaker 04

  A fair bit of butter, probably more butter than milk. Mmm. I'd say for about, I don't know, a couple of kilos, you're talking about a hundred and fifty grams, maybe. It's not so much, really.

• 31:04Speaker 02

  Great mash, Anne.

• 31:05Speaker 04

  You happy with the mash?

• 31:06Speaker 05

  Really, really good.

• 31:07Speaker 02

  Mm-hmm, really delicious. Didn't you have like mashed beef with Simon Rimmer and Matt Tepper?

• 31:13Speaker 04

  I didn't have mashed beef.

• 31:14Speaker 02

  Well, they were getting jealous of, what was it?

• 31:17Speaker 04

  So when Bob came on, Bob Mortimer, he said he'd been on Saturday Kitchen. And he had been on Sunday Brunch the same time. And they both did delicious mashed potatoes. And then he said, and then you said, would yours be any better? And I said, I'd beat both of them. I can make better mashed potatoes than Simon Rimmer and Matt Tepper. And so these guys have now said there's beef everywhere, but mashed potato, mashed goat.

• 31:39Speaker 02

  You're actually making a film about the mashed.

• 31:43Speaker 04

  We're filming with him later in the year. Where are we going on that?

• 31:46Speaker 02

  Talk me through the plot again. Yeah, you're, yeah, you're playing Rimmer.

• 31:50Speaker 04

  Don't they laugh when I drink, because I'll spit it out?

• 31:53Speaker 05

  I'd be a fantastic Rimmer. I'd love to play Rimmer.

• 31:58Speaker 02

  I think so.

• 32:00Speaker 02

  I'd watch.

• 32:00Speaker 05

  I'm actually serious.

• 32:01Speaker 02

  No, I know, yeah.

• 32:03Speaker 05

  Because also I really like him.

• 32:05Speaker 04

  Yeah, he's a lovely man.

• 32:06Speaker 05

  And I think it would be, I think I could probably do quite a good Rimmer. And I wouldn't say that about most people.

• 32:10Speaker 02

  No.

• 32:11Speaker 05

  I think I'd be out of my depth. But, you know, I, yeah.

• 32:14Speaker 04

  Could play a Rimmer.

• 32:16Speaker 05

  Not, a lot of awards go to people who play real life people.

• 32:19Speaker 04

  Yeah, that's what you're aiming for, is that it?

• 32:22Speaker 05

  What, in Rimmer?

• 32:24Speaker 02

  That could be your.

• 32:25Speaker 05

  Who's my lovejoy?

• 32:27Speaker 02

  I think the film is called Rimmer for a start.

• 32:29Speaker 04

  Oh, right.

• 32:30Speaker 02

  Tim Key's Rimmer.

• 32:32Speaker 04

  Tim Key's Rimmer.

• 32:33Speaker 05

  And the plot is this mashed stuff, yeah?

• 32:34Speaker 04

  Yeah.

• 32:35Speaker 05

  Would you play yourself?

• 32:36Speaker 04

  Uh, no, I couldn't play myself.

• 32:37Speaker 05

  So who do you think, who would you like to play you?

• 32:39Speaker 04

  Oh god, no, I'm not answering that question. Oh, no.

• 32:41Speaker 02

  We could have our friend Helena from Cheap Toasters.

• 32:45Speaker 05

  Helena Bonham Carter from Dish.

• 32:46Speaker 04

  She doesn't eat meat.

• 32:48Speaker 02

  She's out to eat the meat, she's acting.

• 32:50Speaker 04

  Sorry, yeah, of course.

• 32:51Speaker 02

  I'm sure she's going to [BLEEP] live in a forest like she's played before either.

• 32:56Speaker 05

  Has she done films where she lives in the forest?

• 32:59Speaker 02

  I don't know, probably. If you want to try this recipe, then you can get it on waitrose.com/dishrecipes. All the recipes, all the ingredients are on there. What's the wine pairing with this, Ange?

• 33:11Speaker 04

  So we have a-

• 33:12Speaker 02

  Gotta be a red.

• 33:12Speaker 04

  Gotta be a red, so we have a chateau-

• 33:14Speaker 05

  I haven't finished talking about this food yet, but do your wine.

• 33:16Speaker 02

  Yeah, go on.

• 33:16Speaker 04

  So we have a chateau Maris organic. And it's a medium-bodied red with berry notes.

• 33:23Speaker 02

  Mmm.

• 33:24Speaker 05

  Well, my question is-

• 33:25Speaker 04

  Go on.

• 33:25Speaker 05

  Would I be able to cook this?

• 33:27Speaker 04

  Yes.

• 33:29Speaker 02

  Yes.

• 33:29Speaker 04

  Of course you could.

• 33:30Speaker 05

  Love that.

• 33:31Speaker 02

  Yeah. I think, I mean, the gravy, are we saying it's a gravy?

• 33:34Speaker 04

  Yeah, I say it's a gravy.

• 33:35Speaker 05

  Are we saying it's a gravy?

• 33:37Speaker 02

  Yeah.

• 33:38Speaker 05

  Well, there's more going on than a usual gravy.

• 33:40Speaker 02

  Yeah, there is.

• 33:41Speaker 04

  Yeah.

• 33:41Speaker 05

  In fairness to you, I usually think of a gravy as sort of slightly more liquid.

• 33:47Speaker 04

  Yeah. Well, I reduced it a little bit because I think we want that stickiness and sweetness and that. So you could have it a little bit looser if you wanted to.

• 33:54Speaker 05

  I wouldn't want it looser. This is perfect.

• 33:56Speaker 04

  Thank you, thank you.

• 33:57Speaker 05

  I think you've reduced it the right amount.

• 33:58Speaker 04

  Thank you. And you could easily make this.

• 34:01Speaker 05

  I wouldn't like the sausages reduced, I must say.

• 34:03Speaker 02

  No. Don't reduce those.

• 34:05Speaker 05

  Three's good for me.

• 34:06Speaker 02

  Don't reduce those, please. Don't reduce those, please.

• 34:10Speaker 05

  In the sort of, you know, in the chef wars-

• 34:13Speaker 02

  Yeah.

• 34:13Speaker 05

  What are the, what are the cornerstones that a chef would hate for someone to say that another chef does that better? Is mashed potato one of the cornerstones of chef wars?

• 34:24Speaker 04

  Well, I think it's more that each chef or restaurant's known for. So I'm known for Italian food, so I wouldn't particularly like someone said, "Much better pasta over that place." You know, because you want to think you're doing really good stuff. I reckon most male chefs want to cook the best steak, I think, easily. Of course they would, you know, they'd like to think they cook the best steak.

• 34:44Speaker 05

  It's a very macho.

• 34:46Speaker 04

  It's a macho dish.

• 34:49Speaker 02

  Truly. Um, maybe that's why. Do you have, um, like a direct pasta rival?

• 34:54Speaker 05

  Great.

• 34:55Speaker 04

  Oh, there's restaurants, I really, I tell you the restaurant I think is the best in Italian food at the moment. And it's not a rival. No, it's about to relaunch.

• 35:05Speaker 05

  Pizza Express aren't pissing about.

• 35:13Speaker 02

  Anyway, go on, who do you think's your?

• 35:15Speaker 04

  No, Jess, who runs Canteen in Notting Hill.

• 35:18Speaker 02

  Oh, yeah.

• 35:18Speaker 04

  She's, she's a good mate, she's fantastic, she's a really brilliant chef. And I, I always go to her restaurant if I think I don't want to eat in it. And I'll go there and have a great Italian food.

• 35:27Speaker 05

  I really want to go.

• 35:28Speaker 04

  And I would happily, if anyone said to me, you're running like Jess's Canteen, I would take that as a compliment. Cause I think she's doing such a good job.

• 35:33Speaker 05

  With respect, it wasn't the question Nick asked.

• 35:35Speaker 04

  Okay.

• 35:37Speaker 02

  Who's your big pasta rival?

• 35:41Speaker 04

  Shut up, the pair of you.

• 35:45Speaker 05

  We want to hear a spaghetti asshole.

• 35:47Speaker 02

  Yeah. Who's the spaghetti asshole? No, no, no, no.

• 35:53Speaker 04

  I think you were like this as a kid, weren't you? You've got that cheeky little face.

• 35:56Speaker 05

  That sort of thing, yeah. Behind my curtain.

• 35:58Speaker 02

  Behind the curtain. I love behind the curtain. Um, we had to talk about The Ballad of Wallace Island.

• 36:03Speaker 05

  Oh, yeah.

• 36:04Speaker 02

  Um, because I loved this film. I saw it a couple of weeks back.

• 36:08Speaker 04

  Hmm.

• 36:08Speaker 02

  And cried my eyes out. I thought it was so brilliant and so funny and such a unique tale. And I, I don't know, I just loved it. And I watched so much stuff.

• 36:17Speaker 04

  Yeah, yeah.

• 36:18Speaker 02

  For work and pleasure.

• 36:20Speaker 05

  Of course.

• 36:21Speaker 02

  And I don't know, it just really got me, really moved me. I thought it was brilliant, but it was something that you have been working on for, for a while. It was a short film initially, right? Like what, 20 years ago?

• 36:29Speaker 05

  I wrote it with, yeah, me and Tom Basden wrote it. We were living together.

• 36:33Speaker 02

  Uh huh.

• 36:34Speaker 05

  Um, in, um, doesn't matter where, does it? But anyway.

• 36:36Speaker 02

  We like to know.

• 36:37Speaker 04

  We like to know details.

• 36:39Speaker 05

  Uh, Country Town.

• 36:40Speaker 02

  Yeah.

• 36:41Speaker 05

  And, uh, and yeah, we wrote a short film. And then he met a, a director, cause he did a Barclays advert. And then the director said, got anything else that's like, you know, a bit more substantial?

• 36:54Speaker 04

  Yeah.

• 36:54Speaker 05

  And he said, yeah, we've got a short film.

• 36:56Speaker 04

  Right.

• 36:56Speaker 05

  And then we shot it. And, um, yeah, it was just like a really nice experience. And I think we were, we were both quite new and hadn't done much on camera. And Grif, who directed it, um, I think it was like, it just sort of was very special for all of us.

• 37:10Speaker 04

  Hmm.

• 37:11Speaker 05

  And then we edited it and it, when we, when it was finished, I think we all just loved it so much. That it just stuck with us, I think. And I think we're all kind of, yeah, I definitely can speak for Tom in this. He loves to just move on to the next thing.

• 37:25Speaker 02

  Yeah.

• 37:25Speaker 05

  And I think I do as well. But there was just this weird thing where it kept on coming back into our minds that maybe there is something more with it. Even though the short was quite a small story, the feature is also quite a small story. But we worked out, I think it was Tom worked it out, how we could like turn it into a feature, which is to bring in another character from his life who he was with before. And then amazingly, that sort of seventeen year period between writing them just worked in our favour and kind of became what the film was about.

• 37:54Speaker 02

  Hmm.

• 37:54Speaker 05

  About people being stuck in a certain part of their life.

• 37:58Speaker 02

  Yeah.

• 37:59Speaker 05

  And so I feel like whatever we would have written seventeen years ago would have been nothing like this film. And it all, all of our kind of life poured into it.

• 38:06Speaker 02

  It's a really special film and I think it's got so much heart to it.

• 38:10Speaker 05

  I've never made a film before and I don't know whether we'll ever make one like this again because I feel like there's, I don't know, there's so much of our lives that have gone into it and so because me and Tom are best friends.

• 38:19Speaker 02

  Yeah.

• 38:20Speaker 05

  And yeah, so I kind of, throughout the whole process of it, of people starting to watch it and like word of mouth and it staying in cinemas for, I mean, just it being in a cinema was crazy to us, but then people started to watch it and people have been very nice about it. And I don't know how that's, how that's happened. I feel it's partly because we worked really hard and tried to do it really well. But I think there's something else that happens, which is like luck or alchemy that you can't really expect for your next film, that you hope will happen again. But I kind of just really appreciate that on this one, all of the planets seem to, you know, match up. And it's sort of was something that we were just incredibly proud of.

• 38:58Speaker 02

  And it's been, it's like you say, it's been such a great reaction because it was at Sundance and everyone's, I wasn't there, but everyone stood up and did a standing ovation and then it's done incredibly well over the year. And then even like Richard Curtis, who hello.

• 39:12Speaker 05

  Hello.

• 39:12Speaker 02

  Hello, good at making films. Quote said, it is one of the ten greatest British movies of all time.

• 39:19Speaker 04

  Yeah, that's, I mean.

• 39:19Speaker 02

  Come on, that's pretty good.

• 39:21Speaker 04

  Come on.

• 39:22Speaker 02

  Come on.

• 39:25Speaker 02

  That's good.

• 39:26Speaker 05

  Yeah, that is good.

• 39:26Speaker 04

  Yeah.

• 39:28Speaker 05

  Ten's a lot.

• 39:29Speaker 02

  Yeah, ten's a lot, yeah. Could say top five.

• 39:31Speaker 04

  Tell that to your brother.

• 39:33Speaker 02

  Could say top five, yeah.

• 39:36Speaker 02

  So I'm having a Disarano now.

• 39:38Speaker 05

  I'm Disarano. Well, I'd like to try and remember where are the nice pubs in London where they chill their glasses?

• 39:45Speaker 02

  Oh yeah, where?

• 39:46Speaker 05

  I don't know.

• 39:46Speaker 02

  Oh, I don't know pubs.

• 39:47Speaker 05

  But it really rings a bell. I think I've been to one in the last week where you order the, you ask for the drink and they go into a fridge and they're like ice cold, the glasses. I need to think what that is.

• 39:58Speaker 02

  I don't know, but do you know what? We've talked about it before on Dish, I'm sure, where we talked about in, massive in Japan or when I've been in Tokyo, every bar,

• 40:06Speaker 05

  Yeah.

• 40:07Speaker 02

  the glass is cold.

• 40:08Speaker 05

  I know.

• 40:09Speaker 02

  The glass is cold. Not a big effort, but a huge return. I'm like, whoa, the glass is cold.

• 40:17Speaker 05

  It's amazing.

• 40:17Speaker 02

  We just don't do it. In Spain, they do it.

• 40:20Speaker 04

  Space, I think we might. No, no, space behind the bar.

• 40:25Speaker 04

  Yeah, when I was up at, you know, Jupiter the other day, there was loads of cold glasses.

• 40:31Speaker 05

  It's another, it's another movie.

• 40:33Speaker 02

  Ah, do you know, in space?

• 40:34Speaker 05

  Me, in space, setting up a bar with ice cold glasses.

• 40:40Speaker 02

  Well, nice, that is. Cheers. Not an Indian restaurant, but, you know.

• 40:43Speaker 05

  No, next best thing.

• 40:44Speaker 02

  A Disarano, next best thing, yeah. I don't know if I've had a Disarano yet.

• 40:49Speaker 05

  Mmm, it's nice.

• 40:51Speaker 04

  Would you like an ice cube?

• 40:52Speaker 05

  Yeah.

• 40:56Speaker 05

  Bit my tongue there. Bit my tongue, not to say, obviously.

• 40:59Speaker 02

  Thank you.

• 41:01Speaker 05

  That's great.

• 41:02Speaker 04

  There?

• 41:02Speaker 02

  Yes. Ooh, Disarano. Have you ever had a Disarano, Ange?

• 41:05Speaker 04

  I don't actually. Well, you cook with it, put it in desserts, yeah.

• 41:09Speaker 02

  Hey, we need to talk about your tour.

• 41:11Speaker 05

  Well, we don't have to, it's sold out.

• 41:12Speaker 02

  We do. Whoa!

• 41:15Speaker 05

  We don't need to do it. We can just have a fun chat about other stuff.

• 41:18Speaker 02

  Wait, it's sold out?

• 41:19Speaker 05

  I think so.

• 41:20Speaker 02

  Wow. Oh, you know so.

• 41:22Speaker 05

  Yeah.

• 41:23Speaker 02

  Hey, that's good. I expect nothing less, Tim.

• 41:24Speaker 05

  No, no, I didn't expect anything less. Small venues, three nights.

• 41:30Speaker 05

  It's not really a tour.

• 41:33Speaker 02

  It's called Loganberry.

• 41:34Speaker 05

  It's called Loganberry.

• 41:35Speaker 02

  What can we expect when we can't buy tickets to Loganberry?

• 41:38Speaker 05

  Loganberry, I don't know really. I find it difficult to talk about my live thing. I think it works best if you just come along.

• 41:43Speaker 02

  We'll just come along.

• 41:44Speaker 05

  Yeah, but it's like a mixture of kind of poetry and, you know, there's, I yell, I say stuff, talk to people.

• 41:52Speaker 02

  Sold.

• 41:53Speaker 05

  Throw my poems down, drink Cronenberg, Soviet lounge music, and then it ends and we're done. Soviet lounge music.

• 42:00Speaker 02

  I'm going down.

• 42:01Speaker 05

  It's the classic, it's the basic.

• 42:03Speaker 02

  We think it's sold out.

• 42:07Speaker 02

  If you, if you do want to get a ticket, timkey.co.uk, although we think it's sold out, so.

• 42:12Speaker 05

  Do you know what? We're adding dates. We do all sorts of things.

• 42:15Speaker 02

  Please, due to popular demand.

• 42:17Speaker 05

  Well, yeah, why not?

• 42:18Speaker 02

  Do you remember like your very first foray into doing a live show?

• 42:24Speaker 05

  Yeah.

• 42:24Speaker 02

  How old were you when you first started doing it?

• 42:26Speaker 05

  The first time I did it, the first time I did like a solo behind a mic, I mean, I can't even bear to think about it. It's very, this is very triggering. But I did it probably even about 2002, but I couldn't really work out how to do it.

• 42:40Speaker 02

  And what was it that made you want to do it? Because I think it's the most terrifying form of performance.

• 42:45Speaker 05

  I did it because I sort of gradually found myself accidentally in that world, but in a sketch show and just doing, doing comedy. And then I think I just, without like overthinking it, I think I wanted to do, I think it feels like it's the most pure form of comedy. It might not be. I don't, I don't necessarily think it is, but there's definitely something about it which is quite gladiatorial. And which feels like it's some, it's just something that you should try because it's different from being with your little sketch group, which, which I really loved and is kind of how probably me and Tom learned how to write and perform and stuff like that. But there is something about just, there's both

• 43:30Speaker 05

  horrible and exhilarating about walking out on your own in front of an audience who have come to see you. But it's a very difficult place to get to because you have to like die several times on the way and you have to be on the N15 night bus and lose your trousers.

• 43:52Speaker 05

  It's not like plain sailing.

• 43:53Speaker 04

  Yeah, it's not easy.

• 43:54Speaker 05

  It's not like a lot of jobs, you know, there's, there's moments where you're like, really, really soul searching and wondering why you're doing it. But I don't know, it's probably the same when you in your job where you start and you're like, I can't, I literally don't know how to do this.

• 44:08Speaker 04

  Yeah.

• 44:09Speaker 05

  And there's people doubting you and you've got your own self doubt.

• 44:12Speaker 04

  You doubt yourself, yeah, of course.

• 44:13Speaker 05

  And you're serving up a load of crap.

• 44:14Speaker 04

  Yeah. Thanks for that.

• 44:16Speaker 05

  Yeah, but, but, but I mean, like, that's the thing, that's, that's what you're sort of dealing with. It's, I'm trying to learn how to do it.

• 44:24Speaker 04

  Yeah.

• 44:24Speaker 05

  And I even know that what I'm serving up to these people, I'm not enjoying that.

• 44:28Speaker 04

  Yeah, yeah.

• 44:28Speaker 05

  And then you need to get to a point where you are loving what you're doing. And then your people, your audience, or in your case, your customers are enjoying what you're serving. It just takes time and it's kind of very rewarding.

• 44:40Speaker 04

  And do you have, it was like, obviously you spoke about Tommy being your best friend and everything. Would he come along and sort of criticize, not criticize, give you feedback?

• 44:46Speaker 05

  Yeah, we had a very good, it was almost no feedback or certainly no criticism, but just a feeling that we'd watch each other's stuff.

• 44:53Speaker 04

  Oh, that's brilliant.

• 44:54Speaker 05

  And that was all like Mark Watson was in, in that, um, you know, when we were all starting Alex Horn.

• 44:58Speaker 04

  Sure.

• 44:58Speaker 05

  So we would be like, um, very supportive of one another.

• 45:01Speaker 04

  Yeah.

• 45:02Speaker 05

  There would never be a bit where we'd say, yeah. Actually, the one thing I think we're always managing each other about is being on stage and saying, this is going terribly. And you know, when you're on stage, it's very tempting to do that. And then you see one of the others doing that and you're like, God, that is mad. Well, how that changes the room.

• 45:20Speaker 04

  Yeah.

• 45:21Speaker 05

  If you're on stage and it's going terribly and then you tell them and they're like, yeah, I thought it was.

• 45:27Speaker 02

  Yeah, I thought it was.

• 45:28Speaker 05

  You've got to keep that secret.

• 45:32Speaker 02

  Cause have you, I wanted to know, have you had, Ange, when you've had chefs come?

• 45:37Speaker 04

  Yeah.

• 45:37Speaker 02

  To your restaurant? And have you had it when you've known, I don't know, someone you've looked up to or someone that you've loved being in the audience?

• 45:44Speaker 04

  Yeah.

• 45:45Speaker 02

  That must be not a nice, not a nice experience, or is it? Maybe it's quite gratifying, I don't know, like, how is it?

• 45:50Speaker 05

  There's something about it when you're like. Um, yeah, so Steve Coogan comes and watches my shows.

• 45:56Speaker 04

  Hmm.

• 45:56Speaker 05

  He's incredibly supportive.

• 45:57Speaker 04

  Yeah.

• 45:58Speaker 05

  And he watched one before we knew we knew one another. And that was kind of one of the maddest moments in my life because like, obviously he's a huge hero.

• 46:06Speaker 04

  Hmm.

• 46:07Speaker 05

  And I don't think, um, I don't think I spoke to him afterwards. I said, that was like sort of in another lifetime, really.

• 46:13Speaker 04

  Hmm.

• 46:13Speaker 05

  But then since I've known him, yeah, it means, it means a lot, you know? You don't really, it shouldn't matter whether there's a critic or, you know, your best friend or a famous person, but there is something where there's something does change where you're like, oh, okay, so we've got Steve Coogan watching.

• 46:32Speaker 04

  Yeah.

• 46:32Speaker 05

  You really want it to go incredibly well because you really want him to say, I don't know. Yeah, it's kind of mad, but you want Steve Coogan to say, oh, I really enjoyed that.

• 46:41Speaker 04

  Yeah, of course.

• 46:42Speaker 02

  Of course.

• 46:42Speaker 04

  Yeah.

• 46:43Speaker 02

  And then did, when did you find out that Steve Coogan was there like be- before?

• 46:46Speaker 05

  Yeah.

• 46:47Speaker 02

  And someone is like, Steve Coogan.

• 46:49Speaker 05

  Um, well, definitely like, obviously these days I would like know he's coming because I've saw it.

• 46:53Speaker 02

  Yeah, yeah, yeah, yeah.

• 46:56Speaker 02

  He's not like the secret millionaire.

• 47:01Speaker 02

  Have you had it, Ange, when someone's been like, you'll never guess who's here?

• 47:04Speaker 04

  Um, yeah, we get it with people who are famous that you love and respect. And then, but when there's been chefs in.

• 47:09Speaker 02

  What about chefs, yeah?

• 47:10Speaker 04

  Chefs, you know, we've had like people like Alan De Cassis, this worldwide chef, Paul. But you just have to do what you do and.

• 47:16Speaker 05

  Totally.

• 47:17Speaker 04

  You can't change it. You can't suddenly rewrite a menu or do something. You just have to believe what you're doing is right and hope they enjoy it. And I mean, there's worse experiences I've had when you've had nights that, and I don't know whether you've had that. Well, maybe you have went right at the beginning when things haven't gone right. And we've had nights like that and, and you just think, get me out of this hellhole. I just want this to be over with. I just want to go home.

• 47:38Speaker 02

  I remember reading shows like that where it just starts and you're like, this is not it today.

• 47:41Speaker 04

  This is not fun.

• 47:42Speaker 02

  You know, it's three hours long.

• 47:43Speaker 05

  And, and, uh, you know, I sort of remember bits where you're like a horrible bit thing where you wake up in the morning.

• 47:50Speaker 04

  Yeah.

• 47:50Speaker 05

  And you have this sort of grace period of about three seconds where you just wake up and then you just go, oh, God.

• 47:55Speaker 04

  God, yeah, that did happen. Yeah, yeah, yeah. I did have a service from hell. Yeah. No, we've all had those.

• 48:02Speaker 05

  Yeah.

• 48:02Speaker 02

  Well, we've got to come, we've got to come. I want to get this locked in before we leave each other today.

• 48:07Speaker 04

  Yes, yes.

• 48:07Speaker 02

  Logan Berry, the tour.

• 48:09Speaker 05

  Oh, yeah, we will do that.

• 48:10Speaker 04

  Yes.

• 48:10Speaker 05

  Yeah, yeah, a hundred percent.

• 48:11Speaker 02

  More me and Ange, to be fair.

• 48:12Speaker 04

  Yeah.

• 48:12Speaker 02

  We always go, yeah, yeah, and then we forget.

• 48:14Speaker 04

  We'll do it.

• 48:15Speaker 05

  I'll lock you in. But it is, it's, that's one of the most demoralizing things is chasing people to come to your show.

• 48:20Speaker 02

  Yeah.

• 48:23Speaker 04

  And we'll wear scarves, hats.

• 48:25Speaker 02

  Oh, yeah, I'm gonna ring a character.

• 48:27Speaker 04

  Yeah, we'll be characters.

• 48:28Speaker 02

  I'm gonna ring a character.

• 48:31Speaker 02

  Tim, it is time for your fast food quiz. Tell us your favourite way to eat eggs.

• 48:38Speaker 05

  Well, how I like them cooked?

• 48:39Speaker 02

  Yes.

• 48:39Speaker 05

  Um, I guess it's scrambled eggs.

• 48:42Speaker 04

  What's your favourite sandwich, Fillyn?

• 48:44Speaker 05

  The tuna and mayonnaise and quiche.

• 48:45Speaker 04

  Okay.

• 48:46Speaker 02

  What's your favourite form of potato?

• 48:48Speaker 05

  Uh, mash.

• 48:49Speaker 04

  Um, your favourite herb?

• 48:51Speaker 05

  Uh, which ones are herbs? Is that the same as spices?

• 48:53Speaker 04

  Uh, no, so rosemary, basil.

• 48:55Speaker 05

  Yeah, rosemary, basil.

• 49:00Speaker 05

  Guns to the head, time.

• 49:01Speaker 02

  Depends, yeah.

• 49:02Speaker 04

  Time, time, time, time.

• 49:03Speaker 05

  Yeah.

• 49:03Speaker 02

  Crisp, what's your favourite crisp?

• 49:05Speaker 05

  Ready salted walkers.

• 49:06Speaker 02

  Ooh, I heard that you like a hula hoop full of grated cheese?

• 49:09Speaker 05

  Don't mind it.

• 49:10Speaker 04

  Don't mind it, watch that.

• 49:12Speaker 05

  In the bath, trying to stop it. No, it is, it's really ready salted walkers crisps.

• 49:17Speaker 04

  Yeah.

• 49:17Speaker 05

  You know, you can swerve it a few times and you can just sort of shake up your life with like smoky bacon or something like that. But you come back to ready salted walkers crisps.

• 49:26Speaker 02

  The chef's choice.

• 49:27Speaker 04

  I'm ready salted, yeah, love that. Um, what's your favourite pub snack?

• 49:32Speaker 05

  Um, a scotch egg.

• 49:34Speaker 04

  Oh, good choice.

• 49:35Speaker 02

  Do you have a favourite kitchen utensil out of interest?

• 49:38Speaker 05

  Mm-hmm, out of, but it's all out of interest, isn't it?

• 49:41Speaker 02

  Not all.

• 49:43Speaker 05

  I'd be lost without my sieve.

• 49:57Speaker 04

  Sunday roast, what's your favourite Sunday roast?

• 49:59Speaker 05

  Roast chicken.

• 50:00Speaker 04

  Oh, love that.

• 50:03Speaker 05

  Roast chicken, but if possible, like little chipolatas or something with it.

• 50:07Speaker 04

  Oh, okay.

• 50:08Speaker 05

  Or picket and blanket.

• 50:09Speaker 02

  Yeah, delish, yeah. Do you have a favourite chocolate bar?

• 50:12Speaker 05

  Uh, yeah, lime bar.

• 50:13Speaker 04

  Okay, and go on, finally, what's your dish from your childhood, favourite one?

• 50:17Speaker 05

  Favourite dish from my childhood, um, oh god, that is a good question. I think, I think it is, I think it is spaghetti bolognese.

• 50:27Speaker 04

  Oh, I love that.

• 50:27Speaker 05

  And I think there's, you know, these two kind of, you know, pillars of the society, whether it's the spaghetti bolognese made by my mum at home and the spaghetti bolognese made by my dad when we go camping.

• 50:38Speaker 04

  Oh, okay.

• 50:38Speaker 05

  Both great variations.

• 50:39Speaker 04

  Yes, yeah, I'm sure.

• 50:43Speaker 02

  Okay, Tim Key, it is time for your end of the show question. And this is right on it, yeah? Yeah, this is what, yeah, too. If you answer this, that Waitrose goodie bag, Tim, is yours. Exactly, and I've already checked with the producer and I get it anyway.

• 50:58Speaker 02

  Unbelievable. There goes the jeopardy.

• 51:01Speaker 04

  Yeah. Thanks, mate, Tim.

• 51:04Speaker 02

  There goes the crazy jeopardy. Yeah.

• 51:09Speaker 02

  Okay. Yeah. By the way, thank you so much for coming on. Absolute pleasure. I'm gonna put that in there because I'm taking that on. Oh, wait, I want that. I'll buy it, I'll buy it. Oh, you want this, bro? No, no, no, I'll buy it. No, okay. What a way to kick off 2026 with Tim.

• 51:22Speaker 03

  You're laughing at it.

• 51:22Speaker 02

  Great, great. First guest, set that bar sky high. This has been an incredibly enjoyable experience, I have to say. Thank you so much. Thank you, Tim.

• 51:30Speaker 03

  I feel something's coming.

• 51:31Speaker 02

  No, no, no, no. I was gonna ask what Waitrose is.

• 51:36Speaker 02

  Waitrose? Waitrose.

• 51:40Speaker 02

  To win the Waitrose goodie bag. We want to take you back to your appearance on the first ever Taskmaster. Oh, wow. You won a challenge through a teabag into a mug from the furthest distance. Yeah. Congratulations. Today, we have teabags and Angela will be holding a mug aloft. We just need one teabag thrown into that mug and the goodie bag is yours. Okay, perfect.

• 52:04Speaker 03

  Oh, it's soaking the teabag. Oh.

• 52:07Speaker 02

  I'm not an idiot. Last time I checked. Oh, a wet teabag.

• 52:11Speaker 03

  Okay.

• 52:13Speaker 02

  Oh, no, that's one. How many goes, love? As many as you want. We'll be here all day.

• 52:20Speaker 02

  There we go, Tim Key.

• 52:22Speaker 03

  Tim Key, that's brilliant.

• 52:26Speaker 02

  The goodie bag is yours, Tim. Thank you so much. That's a huge relief. That was my favourite sport I've ever watched. That was incredible, incredible, incredible. A round of applause to the brilliant Tim Key, everybody. Thank you, have a good one. That was so fun.

• 52:45Speaker 03

  Thank you, sir. Love that.

• 52:49Speaker 02

  Love Tim Key. I'm like, fully obsessed with Tim Key.

• 52:52Speaker 04

  Oh, I thought he was brilliant.

• 52:54Speaker 02

  He was great, wasn't he?

• 52:55Speaker 04

  I'm not, much like New Year, I'm gonna say, this is the day and you're on board.

• 53:00Speaker 02

  Yeah, we have to go and see him.

• 53:01Speaker 04

  Yes, yes.

• 53:02Speaker 02

  We have to go. He's so much fun.

• 53:03Speaker 04

  He was brilliant. He was a great-

• 53:05Speaker 02

  I feel like I really, really laughed.

• 53:06Speaker 04

  I think we all need a Tim Key in January.

• 53:08Speaker 02

  We do. We needed that.

• 53:10Speaker 04

  You know, come on, because it's January, post-Christmas.

• 53:12Speaker 02

  We needed that. We needed that. Well, thank you, Tim. Fantastic first episode of the year. Now, strap in, Ange, because I have a story for you.

• 53:19Speaker 04

  Oh, crikey.

• 53:19Speaker 02

  This comes courtesy of a listener named Hannah, who emailed us. [email protected], by the way, if you ever want to email us. Hannah said, "Hi, Andrew and Nick and all the brilliant Dish team. I just wanted to send a quick note. I was a big fan of the podcast. I'm from Belfast and was visiting London with my partner when I had a moment so surreal, I felt compelled to share it with you. We were wandering near Seven Dials in London when we noticed a bit of a commotion ahead. A black cab pulled over, a bike on its side, and a couple of escaped jars on the pavement, the kind that definitely looked they might have come from a Waitrose. A very kind woman was helping another lady pick them up, while the man from the cab looked absolutely mortified.

• 54:01Speaker 02

  Apologising repeatedly, it seemed he'd accidentally knocked the bike whilst opening the door. I turned to my partner and I said, 'Oh, she's all right', because we hadn't actually seen what had happened, just the aftermath of a little topple and a few runaway groceries. As we walked past, the cyclist hopped back on, thanked the woman who'd helped her, and pedaled off in front of us. And that's when it hit me. She turned her head slightly, and I suddenly stopped in my tracks, pointed out like an awestruck tourist, and blurted completely dumbfounded, 'That's Angela Hartnett!'

• 54:38Speaker 02

  What? What, you were the...

• 54:42Speaker 04

  That was me knocked off my bike.

• 54:43Speaker 02

  You were knocked off your bike?

• 54:44Speaker 04

  Yeah, just before Christmas.

• 54:45Speaker 02

  No.

• 54:46Speaker 04

  Yeah.

• 54:47Speaker 02

  Were you okay?

• 54:48Speaker 04

  Yeah, I'm fine. I'm fine.

• 54:49Speaker 02

  Were the jars okay?

• 54:50Speaker 04

  The jars, one jar. I think she's maybe getting a bit dished.

• 54:54Speaker 02

  Artistic licence, yeah.

• 54:55Speaker 04

  Yeah, artistic licence, one jar.

• 54:57Speaker 02

  Well, Hannah said, for the rest of the trip, and I mean the entire rest of our London trip, I kept saying, I can't believe I saw Angela Hartnett on a bike after a topple. What are the chances? I listen to her and Nick all the time. I sincerely hope you're absolutely fine, Angela, and that the jars survived their brief moment of independence.

• 55:12Speaker 04

  A brief moment of independence.

• 55:13Speaker 02

  Anyway, made my day, week and possibly my year. Not any potential Angela injury or the inconvenience, but the sighting of an absolute icon.

• 55:21Speaker 04

  Oh, bless her.

• 55:22Speaker 02

  Well, you all right? What happened? Did someone just open the door?

• 55:24Speaker 04

  So I was coming down, seven dials, and I just had the bike serviced. And I was just coming down and I had the cab, I don't know if the cab had indicated, but it certainly pulled over, but I didn't think anyone was stopping to get out. And I went in the inside, which really you shouldn't do, so it's partly my fault. And the door opened, so I smacked against the door and then toppled. But so just on this side, and I was, and I was fine. And the guy was really apologising. Yeah, no one does it on purpose.

• 55:51Speaker 02

  No.

• 55:52Speaker 04

  There was a lovely lady who was helping me, but also, you know, when something happens, you don't like fuss, and I don't like fuss anyway. So I was like, I just wanted to get on my bike and say, there's nothing injured, nothing broken. Couple of bruises and it was all fine. And I'm glad I made your day. I love that story. Let's go.

• 56:07Speaker 02

  I love being like, oh my God, it's Angela bloody Hartnett. Well, thank you for listening.

• 56:13Speaker 04

  Thank you for listening.

• 56:14Speaker 02

  And thank you for your correspondence and checking in on Ange as well.

• 56:17Speaker 04

  Yeah, thank you very much.

• 56:18Speaker 02

  If you do any email us, you can [email protected] is the way to do it. We spoke about her already a bit in this episode, but next week you're gonna get to hear what happened when we had, yeah, she's toasty with Helena Bonham Carter. So we'll see you then.

• 56:36Speaker 02

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

• 56:43Speaker 04

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

• 56:52Speaker 02

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

• 56:58Speaker 04

  Dish from Waitrose is a Cold Glass Production.

• 57:02Speaker 02

  Waitrose, the home of food lovers.