Helena Bonham Carter, cheese toasties with sticky shallots, and a prosecco

Comfort food and a bottomless snack bag for our season finale. Helena Bonham Carter is an award-winning English actress known for her incredible performances across films including the Harry Potter movies, Howards End, Planet of the Apes, Sweeney Todd, The King’s Speech and TV series such as Toast and The Crown. There are certainly too many credits to mention for a star who made her debut in 1985 in A Room with a View. She’s with us to talk about her latest role as Lady Caterham in Agatha Christie’s Seven Dials, which starts streaming on Netflix from 15 January. This is her first time in a Queen of Crime adaptation, with co-stars including Mia McKenna-Bruce and former Dish guest, Martin Freeman. Helena comes equipped with her sizeable snack bag, curated especially for her life on-set, but there’s still room for Dish’s first cheese toasties, featuring five different cheeses. The cheese toasties with sticky shallots are paired with the Loved & Found Feteasca Alba Brut, which sadly is no longer available to buy. The Waitrose wine experts have since lined up the perfect replacement; a glass of Valdo Elevantum Prosecco. For this episode, Nick, Angela and Helena also enjoy a Mother Root and tonic, alongside the many, many other beverages that make it on to the table. From the perilous times on the set of Seven Dials to helping Helena overcome her rice intimidation, we finish up season 8 of Dish with a hearty serving of good company. There’s a short break now before we return in February for more. Til next time! 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

  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.

• 0:50Speaker 02

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

• 1:00Speaker 03

  Hi, welcome to Dish from Waitrose. My name's Angela Hartnett.

• 1:03Speaker 02

  My name is Nick Grimshaw and here we are for Dish in 2026.

• 1:07Speaker 03

  No, it's not. It's a 2026 episode, but it's 2025.

• 1:11Speaker 02

  Yeah, no, I know where I am, but they're watching and listening to this in 2026.

• 1:16Speaker 03

  But it's time, isn't it?

• 1:18Speaker 02

  Yeah, but if you're...

• 1:19Speaker 03

  Set it in the cards or read the cards.

• 1:20Speaker 02

  Yeah, it says you don't have to pretend it's 2026 when it's not.

• 1:24Speaker 03

  But you just...

• 1:25Speaker 02

  I didn't. I didn't say, "Oh, I'm in 2026."

• 1:27Speaker 03

  Anyway, hello.

• 1:28Speaker 02

  I said, "It's 2026."

• 1:32Speaker 02

  Oh, here we go. Not that one. Well, we're not going to pretend it's not.

• 1:36Speaker 03

  We're not.

• 1:37Speaker 02

  No, but it is.

• 1:38Speaker 03

  It is.

• 1:39Speaker 02

  Yeah.

• 1:39Speaker 03

  How is your Christmas, Nick?

• 1:40Speaker 02

  No, that's pretending. No, no pretending.

• 1:45Speaker 03

  That's pretending.

• 1:46Speaker 02

  Hey, we're in a different place today.

• 1:48Speaker 03

  I know.

• 1:48Speaker 02

  Dish's second home.

• 1:50Speaker 03

  Is it? It's our new second home.

• 1:52Speaker 02

  And how are you, Ange? You alright?

• 1:53Speaker 03

  I'm very well, thank you. And you're good, self?

• 1:54Speaker 02

  I'm good. And do you know what? I'm excited today because two things I'm really excited about are a guest.

• 2:00Speaker 03

  Yeah.

• 2:00Speaker 02

  Helen Bonham Carter, who I've never, ever met in my life.

• 2:02Speaker 03

  Oh, that's surprising. You've pretty much met everyone.

• 2:05Speaker 02

  And I feel like she doesn't do too much stuff.

• 2:08Speaker 03

  No, she doesn't.

• 2:09Speaker 02

  And I really, really love her.

• 2:10Speaker 03

  Mm, she's an incredible actor.

• 2:12Speaker 02

  And I'm also really excited about something else. I'm a huge fan of cheese toasties.

• 2:16Speaker 03

  Oh, excellent.

• 2:18Speaker 02

  So two of my favorite things. I feel like Helen.

• 2:20Speaker 03

  It's like Christmas.

• 2:21Speaker 02

  Yeah.

• 2:21Speaker 03

  Yeah.

• 2:21Speaker 02

  Yeah. Oh, we had a great Christmas back in, back in twenty twenty five, didn't we? I think that Helena Bonham Carter has been the one that my friends have been most excited about.

• 2:35Speaker 03

  Oh, really?

• 2:35Speaker 02

  Yeah.

• 2:36Speaker 03

  Oh, that's interesting.

• 2:37Speaker 02

  So, yeah.

• 2:38Speaker 03

  Yeah, she, she is incredible. She's super smart, super beautiful. Well, she's just beautiful.

• 2:43Speaker 02

  Have you ever met her?

• 2:44Speaker 03

  No, never. But I've known, big fans since way back. I'm old enough to remember one of her early films, A Room with a View, set in Italy.

• 2:52Speaker 02

  Yeah.

• 2:53Speaker 03

  Stella Carr, she's been brilliant. And she's been in so many good movies.

• 2:56Speaker 02

  So many great films.

• 2:57Speaker 03

  And I loved her in The Crown. I thought she was fantastic.

• 2:59Speaker 02

  Oh, of course, yeah.

• 3:00Speaker 03

  Queen's sister.

• 3:01Speaker 02

  So Helena is here. I feel like Helena Bonham Carter is one of those names you have to say.

• 3:05Speaker 03

  Yes, the whole title.

• 3:06Speaker 02

  Helena doesn't feel right, does it?

• 3:07Speaker 03

  No, it feels like really short.

• 3:08Speaker 02

  Helena Bonham Carter is here to talk about Agatha Christie's Seven Dials, which is new Netflix show. And but first, um, we should talk about what's in and what is out. Chicory.

• 3:20Speaker 03

  Chicory.

• 3:21Speaker 02

  Chicory. Okay, what's the difference between a chicory and an endive?

• 3:24Speaker 03

  They're the same thing.

• 3:25Speaker 02

  It's the same thing?

• 3:26Speaker 03

  Chicory, you get more, it's the sort of family name, and this is like an endive, chicory endive, they call it. Um, and you can get little smaller ones, um, but it's quite bitter, um, but which I like it. I think you can cook with these. They're perfectly fantastic in a salad. They go really well with, um, things like strong cheeses. Like, there's this amazing restaurant in New York called Astella, which you've been to, I think.

• 3:49Speaker 02

  On your recommendation?

• 3:50Speaker 03

  And they do this great chicory salad with the endive here, and they, um, it's lovely, the leaves, and then they put these toasted walnuts. And then this ombriaco cheese, which is like this Italian cheese soaked in red wine, and it's absolutely delicious. So it's great. And I think this something's perfect with a mustard dressing.

• 4:08Speaker 02

  Mmm.

• 4:09Speaker 03

  Or if you want to, you can cook with them, and it goes really well with things like duck and chicken. You can cook them slowly, roast them in butter. Add some orange juice and then, and it takes on all those beautiful lovely citrusy flavours. And that, that would be work with a Christmas dinner, a lunch, it would work.

• 4:23Speaker 02

  For next year?

• 4:24Speaker 03

  For next year.

• 4:25Speaker 02

  Yeah, for Christmas twenty twenty six.

• 4:26Speaker 03

  When you're planning your men, you, you know, you could do those, it would be lovely.

• 4:31Speaker 02

  I love chicory and also, um, this is the time of year.

• 4:34Speaker 03

  Yeah.

• 4:35Speaker 02

  Twenty twenty six, um, when you wanna start, people start thinking about health.

• 4:39Speaker 03

  Health, yes.

• 4:40Speaker 02

  And this is apparently good to detox the liver.

• 4:42Speaker 03

  Oh, is it? You'd need that after your boozy Christmas, wouldn't you?

• 4:45Speaker 02

  Oh, some pot cattle. Um, speaking of boozy.

• 4:50Speaker 03

  Yes.

• 4:50Speaker 02

  Last time I saw you, you invited us round.

• 4:54Speaker 03

  Oh, yeah, you and me.

• 4:55Speaker 02

  Round to Casa Ange.

• 4:57Speaker 03

  Mm.

• 4:57Speaker 02

  Um, and we were going out to a charity dinner that you were working on.

• 5:01Speaker 03

  Mm.

• 5:01Speaker 02

  Um, which was so fun.

• 5:03Speaker 03

  Fun night, great night, like raised, we yet raised nearly half a million quid.

• 5:08Speaker 02

  Wow.

• 5:08Speaker 03

  It was nuts.

• 5:09Speaker 02

  Wow.

• 5:09Speaker 03

  Four hundred thousand, four hundred and fifty thousand.

• 5:12Speaker 02

  Wow, that's amazing.

• 5:12Speaker 03

  Yeah, it was incredible. Yeah, it was great.

• 5:14Speaker 02

  But I loved, the next day I woke up and I thought, my highlight was you pouring as a Michelin starred chef. A woman that has eaten and worked into the best kitchens in the world. I'm not exaggerating. Every single time Angela poured a drink, she spilled it. Every time. And there was, I just loved it so much. I said to Misha, I said, what about Ange and Misha? She was like, that carpet. Every time, and Ange got this lovely carpet, she poured Misha champagne, poured it all over the floor. She's like, oh shit, it's a nice carpet that's, well, did mine, poured it on the carpet. Did one for herself, poured it on the carpet.

• 5:54Speaker 03

  Oh, Angela!

• 5:55Speaker 02

  And she's like, oh shit. Every time, like six or seven times.

• 5:59Speaker 03

  I know, they're silly sized glasses.

• 6:02Speaker 02

  She's going, these f***ing glasses.

• 6:06Speaker 02

  I loved it. I, I loved it.

• 6:09Speaker 03

  Oh, I know, yeah. You were, you were both like, shoes off. I said, no, don't worry about it.

• 6:13Speaker 02

  Don't worry about that, I'm gonna pour a bottle of champagne on my carpet.

• 6:16Speaker 03

  I know, that poor carpet.

• 6:18Speaker 02

  Oh, that was such a nice night, thanks for having us.

• 6:20Speaker 03

  It was great fun, yeah.

• 6:21Speaker 02

  Well, it's time to get Helen Abunam Carter in.

• 6:26Speaker 04

  Hi. Hello. Welcome. Thank you. So good to see you.

• 6:30Speaker 02

  How are you?

• 6:31Speaker 04

  I'm free to our humble abode.

• 6:33Speaker 02

  Hi. Nice to see you.

• 6:34Speaker 04

  This is your kitchen. Yes.

• 6:36Speaker 02

  No, it's our kitchen. We live together.

• 6:38Speaker 04

  Yes.

• 6:39Speaker 02

  But you.

• 6:39Speaker 04

  Are you happy? How long has this been out?

• 6:41Speaker 02

  We've been together a few years.

• 6:42Speaker 04

  Yes, we're very happy.

• 6:43Speaker 02

  Yeah, no. Take a seat.

• 6:46Speaker 04

  Yes, we'll bring you.

• 6:47Speaker 02

  We'll bring you over for this, yeah.

• 6:49Speaker 04

  I suspect this is Mother Root.

• 6:50Speaker 02

  It is.

• 6:51Speaker 04

  Is it?

• 6:51Speaker 02

  Cheers.

• 6:52Speaker 04

  Cheers. Cheers.

• 6:53Speaker 02

  Cheers.

• 6:53Speaker 04

  Do you know Mother Root?

• 6:54Speaker 02

  I do, she's here. This is Mother Root.

• 6:57Speaker 04

  That is the Mother Root. Ah, Mother Root. I shall worship at you.

• 7:01Speaker 02

  This is her.

• 7:01Speaker 04

  At your feet, Mother Root.

• 7:02Speaker 02

  Time to welcome our guest to Dish. You'll know her, of course, from many a phenomenal film. From Fight Club, Sweeney Todd, The Crown, The King's Speech, A Room With A View. But did you know about her snack bag? No, you did not.

• 7:15Speaker 04

  No, we didn't.

• 7:16Speaker 02

  But today you will learn. Helena Bonham Carter, everybody. Welcome. Hi.

• 7:23Speaker 04

  Welcome.

• 7:24Speaker 02

  Hi, how are you?

• 7:25Speaker 04

  I'm OK. I'm waking up.

• 7:27Speaker 02

  You're waking up?

• 7:28Speaker 04

  Yeah.

• 7:28Speaker 02

  I'm so sorry that your wake up is about 18 people clapping under fluorescent light.

• 7:34Speaker 04

  Yeah, you think, yeah, I've got to wake up first.

• 7:36Speaker 02

  Yeah, well, good morning and welcome to Dish.

• 7:38Speaker 04

  Are you slightly northern?

• 7:39Speaker 02

  I am. I'm from Manchester.

• 7:41Speaker 04

  Yeah, because, you know, because I've just been northern for months.

• 7:45Speaker 02

  Oh, yeah, of course.

• 7:46Speaker 04

  So I might just slip in, might slip out.

• 7:48Speaker 02

  Slip in, slip out.

• 7:49Speaker 04

  I've been doing it for four months.

• 7:50Speaker 02

  Yeah.

• 7:50Speaker 04

  But anyway, it might not come out right, but if it does, that's why, right?

• 7:54Speaker 02

  No, it's good.

• 7:55Speaker 04

  Very good. I feel nice and warm.

• 7:57Speaker 02

  Would you like to try a Angela?

• 7:58Speaker 04

  Oh, no.

• 7:58Speaker 02

  No, go on, Angela.

• 8:01Speaker 04

  Angela, Angela.

• 8:02Speaker 02

  Come on.

• 8:03Speaker 04

  Hello, hello.

• 8:03Speaker 02

  Well, nice to see you. Thank you for coming to see us.

• 8:10Speaker 02

  We're starting with a Mother Root, which we believe you love.

• 8:14Speaker 04

  I love. Do you think? I think it works. It is delicious.

• 8:17Speaker 02

  I think it works.

• 8:18Speaker 04

  I'm always on the search for a non-alcoholic drink that is a proper tonic. Yeah. Because at the end of the day, when. It's still there, isn't it? But it's crap. At the end of the day, like, if you go to a party, I don't drink alcohol, but you go to a party and you need to have something, an elderflower juice doesn't do it.

• 8:42Speaker 03

  No, it's not.

• 8:43Speaker 04

  And still, to this day, it's practically always, oh, champagne, da, da, da, da. Elderflower juice, it's not an option.

• 8:51Speaker 03

  No, it's not good enough.

• 8:52Speaker 04

  Mother root, I think, is one of the ones that comes. Bativo is good.

• 8:57Speaker 03

  Yeah, that's a good one.

• 8:58Speaker 04

  What other ones do you recommend? Seed lips are the ones.

• 9:01Speaker 02

  Like a bitterness I want.

• 9:03Speaker 04

  Seed lip for me is a bit. No, too. It's a bit. Too elderflowery? Yeah, it's not got a bit of body. You need to have something. This has got apple cider vinegar, which I definitely think does something. Well, it's the bitterness that works with the tonic, I think, that makes it like, you know, like you feel like you're drinking a drink. Yeah.

• 9:21Speaker 02

  It does work. Yeah, if you're not drinking, and if I've ever about of not drinking.

• 9:26Speaker 04

  Yeah.

• 9:29Speaker 02

  Like, when you get to night time, you're like, I've drank water all day, I can't have another water. So you do need something that's.

• 9:34Speaker 04

  You do want something, yeah.

• 9:35Speaker 02

  It's night time now.

• 9:35Speaker 04

  Yeah. Well, also, you need something to, definitely to face the socializing. Yeah. Because you need to have something. Yeah. This is a good one, and it's got the ginger, apple cider vinegar. I feel like I'm having a healthy drink here as well, with the ginger and apple cider. It is, it's a bit. Amazing. And there's no sugar.

• 9:52Speaker 02

  Yeah, I like it.

• 9:53Speaker 04

  Which is a big thing.

• 9:54Speaker 02

  And alongside that, you have Coke Zero.

• 9:57Speaker 04

  Yeah, I've got everything.

• 9:58Speaker 02

  A glass of water and three coffees.

• 9:59Speaker 04

  I know, it's sad.

• 10:00Speaker 02

  Yeah, it's quite the order.

• 10:03Speaker 04

  Are all three coffees, or is one a tea? I thought one was a tea. It was because this is indecision, really, I think. Okay. It's indecision plus the fact of like, trying to find something to wake me up, and nothing has so far.

• 10:12Speaker 02

  Okay.

• 10:13Speaker 04

  But sometimes, and it's sort of an ADHD thing, I'd say. Right, okay. Probably.

• 10:17Speaker 02

  I like to have a few accessory options.

• 10:19Speaker 04

  There's quite, there's a lot of accessory options. Yeah, you want to know what is going to make you alert.

• 10:23Speaker 02

  Yeah, well, that can be the process of this podcast.

• 10:25Speaker 04

  Yeah, let's see if I've woken up. The dark chocolates are possible.

• 10:28Speaker 02

  Yeah, yeah. We should talk about the dark chocolate, because this is the.

• 10:31Speaker 04

  Apply some diet coke as well, which is the least healthy, but.

• 10:34Speaker 02

  Yeah. Tell us about the snack bag, because we've heard about the legendary snack bag of Helena Bonham Carter. Is this what is in your handbag at all times?

• 10:42Speaker 04

  This is the snack bag.

• 10:43Speaker 02

  Okay, oh, wow, the bag is.

• 10:45Speaker 04

  It's excessive. That looks quite heavy as well. It's excessive, the spoon is necessary.

• 10:50Speaker 02

  The spoon is ready.

• 10:50Speaker 04

  And they dried, what, dried fruits there? What are they, dried apricots? There's a whole load of things. I mean, this is like, and it's not necessarily comprehensive. This is me, again, not deciding.

• 11:05Speaker 04

  But I want to cover all eventualities. Yeah. It's like, I'm not a light packer. Okay. Even going to the set, I'm not a light packer. Definitely not going on holiday, I'm not a light packer. It's terrible. I mean, it's utterly neurotic and it's a picture of insecurity, but here I've got. My main thing is when, since I'm paid shed loads just to pretend to be somebody else. I've got to make sure I'm awake. Yeah.

• 11:31Speaker 02

  Yeah, you do, yeah.

• 11:32Speaker 04

  I've got to awake, key, conscious, alert. Yeah, able to say your lines. Remember. Exactly. And also remember where to sit and do all those things. That requires instant coordination and concentration. Yes. It's the concentration. So my natural mode is unconscious. I'm a sleeper. So I have to raise that with any of these. And it's sort of like, sometimes it takes something and that doesn't work, so then you try. Okay, so mango, that worked really well last year when I was really hot. Right.

• 12:10Speaker 04

  And instant bit of sugar in a train sequence in the Agatha Christie thing. That I happen to be promoting. Yes.

• 12:20Speaker 02

  Sponsored by Mango.

• 12:22Speaker 04

  Isn't it amazing? This is water with apple cider vinegar with a bit of cayenne. Do you want to try some?

• 12:27Speaker 02

  Do I have that every day?

• 12:28Speaker 04

  Yeah, I do, actually.

• 12:29Speaker 02

  Yeah.

• 12:29Speaker 04

  That's really good for you, having the cayenne and stuff. It just makes me go, do you want to try now? Yeah, I like, yeah, let's go. I don't need you. You don't mind backwash, do you? Yeah, let's try.

• 12:38Speaker 02

  Do you backwash?

• 12:38Speaker 04

  I don't mind backwash.

• 12:40Speaker 02

  I won't backwash.

• 12:41Speaker 04

  What?

• 12:41Speaker 02

  I won't backwash.

• 12:42Speaker 04

  Don't worry, great, okay.

• 12:45Speaker 04

  Well, we could sell it with some backwash. What do you think?

• 12:49Speaker 02

  Oh yeah, I like it.

• 12:49Speaker 04

  Is that nice? Doesn't it do something like that? Wake you up?

• 12:52Speaker 02

  It does do something.

• 12:53Speaker 04

  What do you think? I would put more in there.

• 12:56Speaker 02

  Oh, come on.

• 12:57Speaker 04

  I think you need more cider in there. More apple cider. Definitely, yeah.

• 13:00Speaker 02

  I love that. Okay.

• 13:02Speaker 04

  We could do more. Anyway, there's shed loads, but there's too, life's too short to go into them. But basically, it's a lot of stuff to get my blood sugar up.

• 13:09Speaker 02

  Well, you don't want to find yourself in a situation like out of your control, I imagine, where you're like, there's no snacks and I'm here, I'm on set, it's a long day.

• 13:16Speaker 04

  Yeah, I mean, you are in a, always a situation out of your control. It gives you the illusion of control. Yeah, of control, yeah.

• 13:22Speaker 02

  Yeah, well. Having a banana now.

• 13:28Speaker 04

  So obviously, the coffee hasn't worked, the mother's eating the banana now. Nothing's worked, we're trying.

• 13:35Speaker 02

  I think no point in you cooking it.

• 13:37Speaker 04

  No, I've got it all. I'll just eat all the snacks.

• 13:40Speaker 02

  Helen's handbag, yeah.

• 13:42Speaker 04

  Oh, cheese toasties.

• 13:44Speaker 02

  Yeah. No, we always ask our guests their likes and dislikes, of course, and I thought we could run through.

• 13:49Speaker 04

  Oh, yeah.

• 13:50Speaker 02

  Quite a magnificent list and full of things in capital letters, which I've also really enjoyed as well. And it spoke passion to us.

• 13:58Speaker 04

  Yes.

• 13:58Speaker 02

  And like no messing about, like the capital letters, I liked that. And for example, under the heading of favourite ingredient, she wrote most, full stop.

• 14:07Speaker 04

  Most.

• 14:08Speaker 02

  Most. And food loves, okay, so you've said bread?

• 14:13Speaker 04

  Yeah.

• 14:14Speaker 02

  All kinds.

• 14:15Speaker 04

  Yeah, the whole lot.

• 14:16Speaker 02

  Every bit of bread, fantastic.

• 14:17Speaker 04

  And then you've also said cheese, all kinds. Yeah, that's true.

• 14:21Speaker 02

  Mm-hmm. Love cheese toasties, favourite cheese at the moment is Comté.

• 14:24Speaker 04

  Yeah.

• 14:25Speaker 02

  Yeah, correct.

• 14:26Speaker 04

  At this moment, yes. Is there some in the bag, we wonder, that's my thing.

• 14:31Speaker 02

  All kinds of cakes to be eaten with vanilla ice cream.

• 14:34Speaker 04

  Yeah.

• 14:34Speaker 02

  Yeah.

• 14:35Speaker 04

  I like the combo of the cold cream, ice cream with crumb. Yeah, okay. Eggs. My mum used to disembowel a boiled, soft boiled dough. Yeah. And cut up bread and butter. You know, little cubes, so egg in a glass. Did you ever do egg in a glass? I know what you mean, yeah, yeah, yeah, so it was all mixed around.

• 14:55Speaker 02

  Mix the bread with the egg.

• 14:55Speaker 04

  With, yeah. Uh, bread with a bit of butter and the egg and the soft boiled. Pure comfort. Really, really good.

• 15:03Speaker 02

  Bagging a glass.

• 15:03Speaker 04

  Bagging a glass.

• 15:04Speaker 02

  And you also enjoy ice cream with hot sauce.

• 15:07Speaker 04

  Yep. I mean, I haven't had it for years, but I do. And you love oat cakes with soft goat's cheese? Well, that's my sort of snack, because basically I'm an actor, so I'm not, can't get too fat, frankly. So, I mean, none of us can. Yeah. So my gluten free too. I recently have to be gluten free. Boring. Yeah.

• 15:26Speaker 02

  Me too, also boring.

• 15:27Speaker 04

  Boring. Gluten free nans, oat cakes.

• 15:29Speaker 02

  Yep, big time. Obviously, there's a good selection on snacks, of course, for your, for your likes and dislikes. Um, uh, Purini's truffle cream cheese.

• 15:38Speaker 04

  That is a deli in Florence.

• 15:40Speaker 02

  Okay, and what's that? Just a very, uh, a very specific deli cream cheese?

• 15:44Speaker 04

  Sex in, honestly, frankly. It's amazing. It is amazing. I've never had that. Oh, I'm gonna try that next time. Yeah, there's an onion one too, that's great.

• 15:54Speaker 02

  Love.

• 15:54Speaker 04

  Love. And there's a salami with fennel.

• 15:58Speaker 02

  We need to go on.

• 15:59Speaker 04

  And there's an amazing quince jelly. I think I'm just gonna travel with you. The tastes in Florence. Yeah. Geez, amazing. Well, you are, you like Italian stuff. Yeah, definitely. I like that. Understatement.

• 16:11Speaker 02

  You like Italian stuff.

• 16:15Speaker 04

  You don't like it, do you? You know, I don't mind it, yeah. I'm just trying to watch her, because I thought we'd get some tips.

• 16:22Speaker 02

  There's real, like, cheese toastie making going on.

• 16:23Speaker 04

  What are you doing on it? Um, shallots, least caramelized onions. Oh, my God, I could possibly cook this. Yeah.

• 16:29Speaker 02

  I said that to Ange before. I said, do you want to come round? I'll do this. I'll do this for you.

• 16:33Speaker 04

  I can make this for you.

• 16:34Speaker 02

  This could be done. So do you not like to cook?

• 16:37Speaker 04

  I like it, but I'm just can't.

• 16:38Speaker 02

  You just can't?

• 16:39Speaker 04

  Well, it's not, it's a freak event.

• 16:41Speaker 02

  Right.

• 16:41Speaker 04

  You know, it's unlikely. But when I concentrate enough, it can sometimes come out edible.

• 16:49Speaker 02

  Okay.

• 16:50Speaker 04

  Yeah.

• 16:50Speaker 02

  That's good.

• 16:50Speaker 04

  I've got no know-how.

• 16:52Speaker 02

  Right.

• 16:52Speaker 04

  No.

• 16:52Speaker 02

  And did any, and how come? Like, did no one cook it? Yours? Did your mom cook for you?

• 16:57Speaker 04

  Yeah, she did. She cooked tortilla and Spanish stuff. I can cook a gazpacho.

• 17:01Speaker 02

  Yeah.

• 17:05Speaker 04

  I was just thinking one of the things.

• 17:06Speaker 02

  That works. I'm guessing you don't really enjoy it because you just don't really do it.

• 17:10Speaker 04

  I do. That is the odd thing. That's how perverse I am.

• 17:12Speaker 02

  Oh, wow.

• 17:13Speaker 04

  I love it.

• 17:13Speaker 02

  You should do it.

• 17:14Speaker 04

  I know.

• 17:15Speaker 02

  You like it?

• 17:15Speaker 04

  This is why I know. I've got to go to the couch to work out. Why am I not?

• 17:19Speaker 02

  Why?

• 17:20Speaker 04

  And I buy thousands of cookbook books. So I'm always dreaming. It's a fantasy life. And I like the idea of putting stuff together.

• 17:27Speaker 02

  Yeah.

• 17:28Speaker 04

  And then seeing what comes up. And I like giving people, making people happy.

• 17:33Speaker 02

  Yeah.

• 17:34Speaker 04

  And making, you know, but I haven't, it hasn't really extended to the cooking.

• 17:37Speaker 02

  Angela, I will say is the best tutor, obviously.

• 17:40Speaker 04

  Okay.

• 17:40Speaker 02

  Because she really makes it look quite easy. And a lot of people who cook are quite stressed or, oh, it's got to be right.

• 17:48Speaker 04

  Yeah, she's calm.

• 17:49Speaker 02

  The opposite, Ange.

• 17:50Speaker 04

  Yeah.

• 17:50Speaker 02

  You're so calm.

• 17:51Speaker 03

  Well, I'm having a mare with these and that.

• 17:53Speaker 04

  You see, having a, the thing is also.

• 17:56Speaker 03

  Turn them without all the cheese flying out.

• 17:57Speaker 04

  Is it stressing? Are you like?

• 17:59Speaker 03

  Oh, no. No, it's all right.

• 18:01Speaker 04

  I couldn't do two things. That's the thing. Is if people come around, I've got to either chat to them.

• 18:06Speaker 02

  Or cook.

• 18:06Speaker 04

  Or cook.

• 18:06Speaker 03

  Oh, yeah.

• 18:08Speaker 04

  You see, what you're doing is actually neurotically demanding.

• 18:11Speaker 02

  Yeah.

• 18:11Speaker 03

  No, but you, you do it in, well, I mean, when people come around to ours, I shove them out of the kitchen because I don't want them in there.

• 18:17Speaker 04

  You do. Quite right.

• 18:18Speaker 03

  Because it is quite annoying when you're trying to do something and people are chatting.

• 18:21Speaker 04

  Yeah, you can't.

• 18:21Speaker 03

  And it's worse when they stand there going, can I help? You're like, no.

• 18:24Speaker 02

  No.

• 18:24Speaker 03

  Just go away and go and talk to someone else.

• 18:26Speaker 02

  But thanks for coming.

• 18:28Speaker 03

  But thanks for coming.

• 18:29Speaker 02

  I'm excited you chose a cheese toastie because I love a cheese toastie.

• 18:32Speaker 04

  Cheese toastie is achievable.

• 18:33Speaker 02

  I love a cheese toastie. And a good one doing in a pan like that. Because I always used to do, you know, the ones in the, like the Breville cheese toastie maker.

• 18:41Speaker 04

  Yeah, that you can't lose.

• 18:42Speaker 02

  You can't. Yeah, that is. And then I go through phases of when we remember we've got it. Me and my boyfriend Mish will have cheese toasties for like four days straight. And we're like, the toastie, we forgot about the toastie. And then we'll have it.

• 18:55Speaker 04

  Yeah.

• 18:56Speaker 02

  And then we forget about it. But I think in a pan fried like that, that is my favorite way.

• 19:00Speaker 04

  I haven't actually done it fried.

• 19:01Speaker 02

  Shall we do your dislikes? Because Helena, you said, not eat them, just discuss them. And you said your dislikes were basically anything that is anatomically identifiable.

• 19:13Speaker 04

  Yeah, that's true.

• 19:14Speaker 02

  So brain, kidney, liver, trotters tongue. Did you used to have it as a kid?

• 19:19Speaker 04

  I never had it.

• 19:20Speaker 02

  A whole lifelong aversion?

• 19:22Speaker 04

  Uh, I'd say it's a lifelong aversion.

• 19:24Speaker 02

  Lifelong aversion, yeah, yeah.

• 19:25Speaker 04

  Yeah.

• 19:25Speaker 02

  But you see it more and more and more now. People are quite happy to talk about.

• 19:28Speaker 04

  Somebody tried to give me some brain on Saturday. Wasn't having it.

• 19:31Speaker 03

  And what did you do? Just rejected it out?

• 19:34Speaker 04

  I had a mouthful because I just thought it was impolite. And she had said, um, it's this restaurant called, it's really trendy, called Palentina.

• 19:41Speaker 03

  Oh, yeah, I know.

• 19:42Speaker 04

  Yeah, yeah. And she said you won't really taste the brain. So I thought, oh, okay. But then what's the point? But then, um, but I didn't like it.

• 19:50Speaker 02

  I will eat anything. I'm quite happy to. I love stuff like this.

• 19:53Speaker 04

  Really?

• 19:54Speaker 02

  Yeah, yeah, yeah.

• 19:54Speaker 04

  Tripe?

• 19:55Speaker 02

  Tripe, not so much. I did, I did try it. I've tried it at a restaurant recently, like a good restaurant. Cause I thought, oh, they'll be able to do it.

• 20:03Speaker 04

  Yeah.

• 20:04Speaker 02

  And I still didn't really enjoy it, no. It's more the texture of it.

• 20:08Speaker 04

  Yeah, I don't like.

• 20:09Speaker 02

  But brains and kidneys and I actually love kidneys and livers and things like that.

• 20:12Speaker 03

  Do you not like liver? Cause that doesn't feel like it.

• 20:15Speaker 04

  I like chicken liver pate. That, and I don't know why I should. It's not so livery, is it?

• 20:21Speaker 03

  Yeah, it's less livery and the texture's probably not there. It's a pate texture.

• 20:25Speaker 02

  And this is sort of Neil's sort of, Angela's husband is a chef as well, Neil. And he loves it, doesn't he?

• 20:30Speaker 03

  Well, he does lots of things, like very much that St. John's style of cooking, you know, nose to tail.

• 20:35Speaker 04

  The whole, whole animal.

• 20:36Speaker 03

  Yeah, exactly. But he does brains, but he does the most lovely caper butter with loads of parsley and garlic. They're absolutely delicious. I defy you not to like them.

• 20:46Speaker 02

  Mmm. And what is it that your partner makes that is your favorite that he does?

• 20:51Speaker 04

  He literally can do anything.

• 20:52Speaker 02

  Oh, really?

• 20:53Speaker 04

  He's very good at a plain pasta with a bit of lemon juice and, well, I don't know what the hell it is. It always tastes very good. He can just, you know, look at the fridge and conjure something. He doesn't have to follow a thing.

• 21:05Speaker 02

  Mm-hmm. And when you do follow a thing, when you do do a recipe, cause you love, you love a cookery book. Do you have?

• 21:13Speaker 04

  Do you wanna see how many cookery books?

• 21:14Speaker 02

  I'd love to know, please.

• 21:16Speaker 04

  This isn't saying.

• 21:17Speaker 02

  Do you, do you have a favorite or a few favorites?

• 21:20Speaker 04

  I'll show you how, just how many.

• 21:22Speaker 03

  So you have all these cookery books where you never cook?

• 21:24Speaker 02

  So we've got these cookery books on this shelf.

• 21:28Speaker 04

  It's about six feet of cookery books.

• 21:29Speaker 02

  So we've got that, about six foot there. Shout out to Nigel Slater.

• 21:33Speaker 04

  There's a lot of Nigel.

• 21:34Speaker 02

  Yeah, a lot of Nigel.

• 21:35Speaker 04

  I did play his, um, stepmom.

• 21:37Speaker 02

  Stepmom.

• 21:38Speaker 03

  Oh, in Toast, yeah.

• 21:39Speaker 04

  Yeah. I think I did have to cook for him.

• 21:42Speaker 02

  But cooking acted.

• 21:43Speaker 04

  I put it sort of together on a plate, I think. Then I had to do pies. I was thinking of what food I've done. Sweeney Todd.

• 21:49Speaker 02

  Mm-hmm.

• 21:50Speaker 04

  Not great pies.

• 21:51Speaker 02

  Not great pies.

• 21:52Speaker 04

  Yeah.

• 21:56Speaker 04

  This looks beautiful, Angela.

• 21:58Speaker 02

  Yeah, this does. Thank you so much.

• 21:59Speaker 04

  And the smell.

• 22:00Speaker 02

  Do you want some salad as well?

• 22:01Speaker 03

  There's a bit of salad there if you like some.

• 22:03Speaker 04

  And the onions.

• 22:04Speaker 02

  Okay, so Ange, tell us how to make this perfect cheese toastie.

• 22:09Speaker 03

  So we've got a cheese toastie with sticky shallots.

• 22:11Speaker 02

  Yes.

• 22:12Speaker 03

  Which we've made with five types of cheese. So we've got content, gouda, mozzarella and gruyère. And then on the top, I've sprinkled a little bit of parmesan and just put it in the oven. So you have that little bit of toastedness there.

• 22:25Speaker 03

  So you mix all your cheeses together, grate them, add some chopped spring onions. Take, this is gluten-free bread for you guys.

• 22:32Speaker 04

  Thank you.

• 22:32Speaker 03

  And what you do is put a bit of mozzarella, not mozzarella, mayonnaise on the outer side of the toast. So you have your mayonnaise on the outer side of the bread.

• 22:42Speaker 04

  Oh, it's great.

• 22:43Speaker 03

  Put inside all your cheeses, put them together and then fry them in butter, a sort of medium heat. So it melts nicely, lovely golden brown. That's why it's really rich. It's all the butter and all the cheese.

• 22:55Speaker 02

  Wow.

• 22:56Speaker 03

  And it's the mayonnaise that has that lovely little crust around the edge, you see.

• 23:00Speaker 02

  But tell me about these onions because they really cut through. They're like nicely, are they shallots?

• 23:06Speaker 03

  Well, the reason we made these lovely shallots is then you put them inside the sandwich.

• 23:10Speaker 02

  Yeah.

• 23:10Speaker 03

  So you've got that sort of spice and that sort of acidity that cuts through all the richness of the cheese, which you need. So they've just been mixed with olive oil, balsamic vinegar, clear honey. So, and you've got two pinches of that lovely Otelengi Aleppo chilies. Which is that lovely one of his jarred spice mixes you get at Waitrose. You have it in your eggs in the morning, you see. And that's the real heat there, that little spice. Mix it all together and then roast in the oven for about 20 minutes until nice and cooked through.

• 23:37Speaker 04

  Roast in the oven? It's like you just do it on a pan?

• 23:39Speaker 02

  Oh, the shallots, yeah. I did a fry up for my mum yesterday and she said, and I did chili on the tomatoes and on the egg, actually. And she said she felt more awake for church.

• 23:54Speaker 02

  Wired.

• 23:55Speaker 03

  Wired for the praise for chili.

• 23:58Speaker 02

  And then do you think that's the best way to do it? In the pan, that way? Or do you like the, the old Breville toast?

• 24:04Speaker 03

  I've never done a Breville toastie though, I don't know.

• 24:06Speaker 04

  They're fine.

• 24:07Speaker 03

  I think in a pan works.

• 24:10Speaker 04

  This works brilliantly, it's just whether, it will work when I do it.

• 24:13Speaker 03

  Of course it will.

• 24:14Speaker 04

  I remember.

• 24:15Speaker 02

  It will, come on. And then there's a wine pairing as well, a sparkling wine, and which pairs perfectly with the cheese because it's quite high acidity and then the bubbles as well.

• 24:25Speaker 03

  Hmm.

• 24:25Speaker 02

  Sort of cut through, I guess, the richness and the fat of the cheese. And it's called a.

• 24:33Speaker 03

  Potasca?

• 24:34Speaker 02

  Potasca.

• 24:35Speaker 03

  Alba?

• 24:35Speaker 02

  Alba.

• 24:36Speaker 04

  You do get that at Waitrose too.

• 24:37Speaker 02

  You do get that at Waitrose. If you want to try this recipe, or any of the recipes we do on Dish, waitrose.com/dishresh dishreshpage.

• 24:48Speaker 02

  We always want to know if our guests have like an area of cooking that they need some help with.

• 24:52Speaker 04

  The whole lot, yeah.

• 24:54Speaker 02

  Yeah, so we've actually done an eight hour special. No, I wanted to talk to you about this.

• 24:59Speaker 04

  Yeah.

• 24:59Speaker 02

  This is what you said. Rice intimidates you.

• 25:03Speaker 04

  Yeah.

• 25:04Speaker 02

  Yes.

• 25:04Speaker 04

  Well, doesn't it?

• 25:05Speaker 02

  It's an intimidating dish. It really is.

• 25:08Speaker 04

  Well, it's just that I now go for the microwave packets, 10 minutes, fishbosh. Does it, does it really make, you know, is it going to taste different if I go through the lengths of boiling it?

• 25:19Speaker 03

  No, I think it's a good thing to do. As Luke, as Luke always says, I basically, I don't make that much rice, so I call my mate. Ah, ah, ah. I call my mate Luke, who makes rice all the time.

• 25:30Speaker 04

  You, thank you for phoning.

• 25:32Speaker 03

  And Luke, um, because Luke's theory is about 80% of the world eat rice and we should all be able to make it. And he's right.

• 25:38Speaker 04

  Absolutely right.

• 25:39Speaker 03

  So he gets really annoyed when chefs can't make it.

• 25:41Speaker 04

  Yeah.

• 25:41Speaker 03

  And so I asked Luke, and I, his, his, this is Luke's way of making it. And I trust Luke because every time Luke's made rice for me, it's absolutely delicious. He knows what he's doing. He says. Wash the rice three times.

• 25:53Speaker 04

  Three times.

• 25:54Speaker 03

  Three times, just rinse in cold water three times. Not gonna take that long, it's not gonna take that long.

• 25:59Speaker 04

  You wash it, that's why I've gone wrong. Okay, you wash it three times, I just did it once.

• 26:04Speaker 03

  Yeah, then you put it in a saucepan big enough for however much rice you're doing. Cover it with enough water, so cover it with water and then do, this is his little trick, the sort of finger, this bit of your finger on top of the water, does that make sense? First knuckle of water on top, does that make sense?

• 26:21Speaker 04

  So it's not like one cup of rice or two things?

• 26:24Speaker 03

  No.

• 26:24Speaker 04

  It's just, but how, my knuckle's much smaller.

• 26:27Speaker 03

  Yep, no, but it, they will work, it always works.

• 26:29Speaker 02

  Let me see how big your finger is.

• 26:31Speaker 04

  That's a load of, I mean.

• 26:34Speaker 03

  It's our knuckles are the same, you see?

• 26:36Speaker 04

  Not mine.

• 26:37Speaker 03

  Yes.

• 26:38Speaker 04

  No, I've got, look, look, no, no. I've got about three millimetres left in me.

• 26:43Speaker 03

  So one little knuckle of water on top of the rice.

• 26:46Speaker 02

  Mm-hmm.

• 26:47Speaker 04

  And your water.

• 26:48Speaker 03

  Yeah, you cover it, you bring it to the boil.

• 26:50Speaker 04

  It's kind of, sorry, is it cold?

• 26:52Speaker 03

  It's cold water, yeah, cold water from the tap.

• 26:55Speaker 02

  Yeah.

• 26:55Speaker 03

  Bring it to the boil.

• 26:57Speaker 04

  Well, I've done that.

• 26:58Speaker 02

  Ow! Then you go to the local infomercial.

• 27:00Speaker 03

  Yeah, then you go, then you go buy a rice cooker down the road, no.

• 27:03Speaker 04

  Yeah.

• 27:04Speaker 03

  Uh, you bring it to the boil, um, reduce the heat onto the lowest heat and cover it, cover the rice and cook it for 10 minutes. So you've brought it to the boil, lid on, reduce the heat to low, the lowest heat.

• 27:16Speaker 04

  10 minutes?

• 27:17Speaker 03

  10 minutes, cook it for 10 minutes, take it off the heat, lid still on and let it rest for 10 minutes and then you have perfect rice.

• 27:24Speaker 02

  Perfect rice.

• 27:25Speaker 04

  And yet it rests. So my dearest daughter, who's basically my wife at home, who's amazing, who's fed me and my children for years, she puts it in a bed.

• 27:35Speaker 03

  She puts it in a bed?

• 27:36Speaker 04

  She puts it actually in a bed under, um, a, a tea cloths.

• 27:41Speaker 02

  In your bed, is that what you say?

• 27:43Speaker 04

  In somebody's bed, I don't know if it's my bed, but she says and she puts it to bed, it's a Polish thing.

• 27:47Speaker 02

  Oh.

• 27:48Speaker 04

  I think.

• 27:48Speaker 02

  Cause the duvet, like sort of insulation.

• 27:51Speaker 04

  Does that make sense? What would that do? Make it puffier?

• 27:53Speaker 03

  But after, after she's cooked it.

• 27:54Speaker 04

  Oh, yeah, definitely. Yeah, yeah, no, no, she's cooked it.

• 27:57Speaker 03

  Yeah, so she's basically doing what Luke's doing.

• 28:00Speaker 04

  She does, but then.

• 28:00Speaker 03

  But she's keeping it insulated.

• 28:01Speaker 04

  Insulated and she puts it in the bed. Why would she put it in the bed?

• 28:04Speaker 02

  Just cosy.

• 28:04Speaker 03

  Yeah.

• 28:05Speaker 04

  Cozy. She puts it to bed.

• 28:06Speaker 03

  Yeah, that's right.

• 28:07Speaker 04

  To rest.

• 28:07Speaker 03

  For about 10 minutes, probably.

• 28:09Speaker 04

  Exactly, and it's uber fluffy.

• 28:11Speaker 03

  Yeah.

• 28:11Speaker 04

  Perfect.

• 28:12Speaker 03

  That's it. I think that's what people go wrong is they cook the rice, take it off the heat and they think it's done, but actually you've got to let it rest and let the grains absorb any of the extra water. You also can go with your fork in there to just fluff it up a little bit. Put the lid back on.

• 28:26Speaker 04

  And that's with every, okay, I'm gonna, I feel.

• 28:29Speaker 02

  We've got it. Because I can make rice, if like the rice you did when we had Jamali Maddox here and it had the chicken on top.

• 28:35Speaker 03

  Yeah.

• 28:36Speaker 02

  And the rice was delicious because it had, you know, it's full of chicken fat. And then she's still like, oh my God, that rice, like you smashed it, but I mean, that had some help. It had the full fat of a full chicken.

• 28:46Speaker 03

  Yeah.

• 28:47Speaker 02

  So, yeah, that's good to know. You've got to let it rest.

• 28:49Speaker 03

  You should let it rest, yeah.

• 28:51Speaker 02

  Helena Bonham Carter, this is your fast food quiz. And yes, it's just like Mastermind. Tell us, your favourite way to eat eggs?

• 28:58Speaker 04

  Boiled, soldiers.

• 29:00Speaker 02

  Okay.

• 29:00Speaker 04

  Egg in the glass.

• 29:01Speaker 02

  Egg in the glass.

• 29:02Speaker 03

  That's it. What's your favourite sandwich, Philin?

• 29:04Speaker 04

  Um cucumber club.

• 29:10Speaker 02

  Form of potato.

• 29:11Speaker 03

  It's a sandwich or a drink, yeah.

• 29:13Speaker 04

  It's multiple. I call it three personalities, so you understand.

• 29:18Speaker 02

  Favourite form of potato.

• 29:20Speaker 04

  Favourite form of potato, mashed. But triple cooked chip.

• 29:25Speaker 03

  Oh, okay, good one. A favourite herb?

• 29:28Speaker 04

  Coriander but parsley.

• 29:31Speaker 04

  The flat leaf.

• 29:32Speaker 03

  I now understand this bag. The decision here is off.

• 29:35Speaker 02

  The bag is making sense.

• 29:36Speaker 04

  I'm a Gemini, don't you get it?

• 29:37Speaker 02

  What is the best crisp?

• 29:40Speaker 04

  I like a kettle, I like the ridgy ones.

• 29:42Speaker 02

  Yes.

• 29:42Speaker 04

  With either, but any flavour, salt, vinegar, cheese, onion, I don't know.

• 29:46Speaker 03

  You like textured crisps. What's your favourite snack bag item?

• 29:49Speaker 02

  Oh, God.

• 29:50Speaker 03

  If you have one.

• 29:50Speaker 04

  No, you can't make me cry.

• 29:54Speaker 02

  You can't, you can't. I really want to know this one.

• 29:57Speaker 04

  I think dark chocolate's a good one.

• 29:58Speaker 03

  Yeah.

• 29:59Speaker 02

  I want to know this one. Do you have a favourite kitchen utensil?

• 30:03Speaker 04

  The fork?

• 30:06Speaker 02

  Yeah, or a spoon. Yeah, really good, really good, really good. Let's do one more, shall we?

• 30:11Speaker 04

  What's your favourite dish from your childhood? My mum made hamburgers that disintegrated. Oh, that's quite sweet.

• 30:19Speaker 02

  That's a magic trick.

• 30:21Speaker 04

  It's a special recipe. To this day, my brother asks his wife to make disintegrating hamburgers. Really?

• 30:27Speaker 02

  Should have made them.

• 30:28Speaker 04

  Yeah, should have made them.

• 30:31Speaker 02

  Hey, we need to talk about Agatha Christie's Seven Dials, which is out on the 15th of January on Netflix.

• 30:37Speaker 04

  Very good.

• 30:38Speaker 02

  As told to me earlier by Helena Bonham Carter.

• 30:40Speaker 04

  Congratulations.

• 30:41Speaker 02

  Tell us all about this adaptation and all about this show and when we were asked and also what made you say yes?

• 30:48Speaker 04

  When you read a good script, you just know it. It's like when you meet a good person. Yeah. You know someone's innately good. Thank you, thank you. You know, and you just go like, well, it's a no-brainer. I love those decisions in life when you don't have to actually decide. Yes. You know what I mean? And it's Chris Chibnall who wrote it. Brilliant. And I love Agatha Christie. She's brilliant. And I hadn't read this one. Who doesn't like a whodunit? Yeah, of course. Particularly if you don't know whodunit. This one has been a bit updated. It's definitely an adaptation, not a translation. Yeah. So everyone who goes, you know, who might have read the book, it's not, it's got a different ending. Oh, that's good. Have I already spoilt it?

• 31:30Speaker 02

  No.

• 31:32Speaker 04

  It's so hard to talk about when... Because it's not one that's known. No, it's not one that's known, so it's not a marple and it's not a poro. She's called Bundle, as in bundle of energy. Young, dynamic, female lead. Were there a series of Bundle Christie saw it? I think Bundle existed, but I can't remember anymore. She was in the first one, which is something called The Secret of, something of chimneys. Okay. And then she thought, oh, I got rather fond of her, and then she carried to write this one. Okay. And she's the lead, so she's young and she is, everything happens to her, and yet, so she's an amateur sort of detective. And it's, it's really, she writes also really wittily. And you play her mother? I'm the mum. Yeah. Yeah, I'm the mum, or the granny these days.

• 32:17Speaker 04

  I just played a granny. But this one, I was the mum. You were the mum. And she is a great character. A recluse, hates people, can only do... Uh, her geraniums. Hmm. Which was something I had to learn too. And she has a dog, a great dog. And she doesn't, she doesn't do humans. She hates people. Yeah. It's post, quite interesting, cause first world war, everyone goes roaring twenties, oh, what fun. Mm hmm. Actually, a lot of people, it wasn't that fun because everyone had died. Hmm. From the first world war. Yeah. So with my character, it's like she's grief central. Yeah. She's stuck in nineteen fifteen when she lost her, her, her son. Yeah. Uh, and she's quite eccentric as a result. Um, and she and Bundle are living in this massive house.

• 32:59Speaker 04

  There's always a massive house in Agatha Christie, uh, which is called Chimneys, which was Badminton, where we shot. Which is where they invented Badminton. Oh, right. We were in the actual room. Oh, brilliant.

• 33:13Speaker 04

  I mean, the places we get to go. Yeah, yeah. And it was, it was really fun. She's amazing, Mia McKenna Bruce. Yeah. Huge energy. I mean, she, and you know what? Within two weeks, it's always odd how sometimes the subject of the thing informs what happens. She, she didn't get killed, but she did break her foot. Yeah. Within three weeks. And it was like, oh my god, what are we gonna do? She slipped up. Oh, wow. Crikey. And, um, we thought, well, we're, we're, I mean, like, it's like, it's like a footballer. And because everything was, was following her, because it was all steady cam. Um, she can't walk, she's just hobbling. And also you could hear her from a mile off.

• 33:56Speaker 04

  Dragging her thing. And then what was amazing was, so I thought, right, we're gonna have a nice time off. Yeah. And then within twenty four hours, they discovered that she had, uh, her, her non-identical, as short as she is, cause she is proper tiny. Hmm. Sister was flown in. They had a wig on, put a wig on. And she did all the walking shots. All the walking shots. Yeah. And Mia did all the. Stationery, close up ones. No way. And I just thought, oh no, we do have to work. Yeah, we work. And then, what happened? Her leg got better, and then we shot this other scene, me coming down the staircase. I slipped up. And everyone were like, oh.

• 34:35Speaker 02

  Oh no.

• 34:37Speaker 04

  And my foot was well messed up, didn't break.

• 34:39Speaker 02

  No.

• 34:39Speaker 04

  But within a fraction.

• 34:41Speaker 02

  Oh wow.

• 34:41Speaker 04

  So, same foot?

• 34:42Speaker 02

  No.

• 34:43Speaker 04

  Badminton.

• 34:44Speaker 02

  No double, no.

• 34:45Speaker 04

  It's not the same place. It is not. It's actually like an Agatha Christie house. It looks gorgeous, but it's not safe. And when I first went. I mean, apart from the murders. Apart from the murders. I thought, that staircase is lethal.

• 34:59Speaker 02

  Yeah, and.

• 35:00Speaker 04

  And I was right. Anyway, it's really worth watching, apart from all that.

• 35:10Speaker 02

  We come to the end of the show question. For your chance to win this Waitrose goodie bag, all you've got to do is answer the following question. On Dish, we have learnt about some actors' on-set superpowers. Cynthia Erivo baked cookies for everyone on Wicked. Olivia Colman.

• 35:30Speaker 04

  Of course, everyone did.

• 35:32Speaker 02

  Olivia Colman had to pull my finger trip.

• 35:35Speaker 04

  Oh yeah, that's right.

• 35:36Speaker 02

  Which we discovered around this table.

• 35:38Speaker 04

  What's pulling the trigger?

• 35:39Speaker 02

  You don't want to pull Olivia Colman's finger.

• 35:41Speaker 04

  I probably do.

• 35:41Speaker 02

  What is your on-set superpower?

• 35:44Speaker 04

  Snacks.

• 35:45Speaker 02

  Snacks, of course.

• 35:46Speaker 04

  Yes.

• 35:47Speaker 02

  That's, that's it.

• 35:48Speaker 04

  What's weird is that I come on set and everyone just takes the piss. But by the end, everyone's going, yeah. Everyone's coming, so like, do you have some chocolate?

• 35:55Speaker 02

  Exactly.

• 35:56Speaker 04

  Of course.

• 35:57Speaker 02

  You may mock her, but she's key to production, actually. Thank you.

• 36:00Speaker 04

  I provide my own catering.

• 36:02Speaker 02

  Yes.

• 36:02Speaker 04

  Yeah.

• 36:03Speaker 02

  That's an on-set superpower.

• 36:04Speaker 04

  I basically am a wannabe usherette. Because, like, I like making.

• 36:09Speaker 02

  Bringing in a thing.

• 36:10Speaker 04

  Yeah, just providing the thing that people need.

• 36:12Speaker 02

  Yeah.

• 36:12Speaker 04

  Making people happy, you're a giver. You're a giver. I try to be. I mean, a lot of people don't want to take her from me.

• 36:20Speaker 03

  For shoving chocolate into them.

• 36:23Speaker 02

  There you are.

• 36:23Speaker 03

  Yeah.

• 36:24Speaker 02

  Well, the goody bag is yours. Congratulations, the goody bag is yours. We will take that on Sam.

• 36:29Speaker 04

  Thank you.

• 36:30Speaker 02

  And Helena, thank you so much.

• 36:31Speaker 04

  Thank you so much. That was really fun and now I'm feel confident.

• 36:34Speaker 03

  Yeah, you could do a cheese toastie.

• 36:36Speaker 04

  I could do a cheese toastie. And basically, everyone, all they want is a cheese toastie.

• 36:39Speaker 03

  Yeah, everyone wants that.

• 36:41Speaker 02

  I'm gonna finish yours, actually.

• 36:42Speaker 03

  You can have mine.

• 36:43Speaker 02

  Helena, thank you so much.

• 36:45Speaker 04

  Can I?

• 36:45Speaker 02

  Yeah, get them in the snack bag.

• 36:47Speaker 04

  My, um...

• 36:49Speaker 03

  That will elevate it.

• 36:50Speaker 04

  Everything's elevating me. You're elevating me, guys.

• 36:54Speaker 04

  Thank you for the elevation.

• 36:55Speaker 02

  A round of applause for guys. Helena Bonham Carter, everybody. Thank you so much.

• 37:00Speaker 03

  Thank you.

• 37:01Speaker 04

  Thank you. Thank you, everyone.

• 37:06Speaker 02

  I loved her. I loved Helena Bonham Carter.

• 37:08Speaker 03

  She was fantastic.

• 37:09Speaker 02

  Wasn't she?

• 37:10Speaker 03

  You just wanna go out and go out with her. You'd have such fun, because she just doesn't care.

• 37:15Speaker 02

  No, she really doesn't. I loved it. I loved just having her root for the bag.

• 37:18Speaker 03

  And I bet if we turned up at her house and said, "We're here to cook", she'll just go, "Yeah, come in.

• 37:22Speaker 02

  Come on in."

• 37:22Speaker 03

  "There's the kitchen. Tidy up. I'll see you in a minute." And she'd go and make some martini or something.

• 37:28Speaker 02

  I loved her, yeah.

• 37:28Speaker 03

  She would do that.

• 37:30Speaker 02

  Well, before we wrap up today's episode, we actually have a message from Claire, who starts by fusing our names together in quite a bad way. She says, "Hi, Nangchick."

• 37:42Speaker 03

  Not sure I'm a big fan of that.

• 37:43Speaker 02

  No, I'm not sure about Nangchick. Angelic might be better.

• 37:49Speaker 03

  No.

• 37:49Speaker 02

  Or Nangela. Nangela.

• 37:51Speaker 03

  I don't think...

• 37:51Speaker 02

  No, we don't need it.

• 37:52Speaker 03

  I don't think we need to fuse. Why are you doing that, Emma?

• 37:55Speaker 02

  We don't need... She's called Claire.

• 37:56Speaker 03

  Oh, Claire.

• 38:01Speaker 02

  Why are you doing that, Emma?

• 38:02Speaker 03

  Emma.

• 38:03Speaker 02

  Get that as new merch. Why are you doing that, Emma?

• 38:09Speaker 02

  Anyway, Claire says...

• 38:10Speaker 03

  Claire, why are you doing that, Claire?

• 38:12Speaker 02

  Uh, "I have an asparagus question that I'm sure either of you can answer. Well, maybe Ange. Is it an urban myth that you need to break the stoax? I'm not even sure why you do it. Something to do with getting rid of woody ends? Love listening to Dish and I've listened right from the beginning. Keep up the good work. Love, Claire." Thank you, Claire. Yeah, you know, you get asparagus... You snap it?

• 38:30Speaker 03

  Yeah.

• 38:30Speaker 02

  And it's just sort of like it snaps where it snaps. Should we be doing that?

• 38:33Speaker 03

  Yes.

• 38:34Speaker 02

  Yes?

• 38:34Speaker 03

  Yeah.

• 38:34Speaker 02

  And is it to get rid of the woody ends?

• 38:36Speaker 03

  Yes.

• 38:36Speaker 02

  Yep, okay, thanks for getting this expat.

• 38:39Speaker 03

  Done.

• 38:39Speaker 02

  Yeah. More questions answered next week.

• 38:42Speaker 03

  Yes, yes, yes.

• 38:43Speaker 02

  So you just get rid of them, yeah?

• 38:43Speaker 03

  You do, no, especially at the sort of the end of the season, they're much more woody bits.

• 38:48Speaker 02

  Yeah.

• 38:48Speaker 03

  Um, I'm, I know why she's asking that because she's probably buying them in maybe supermarkets. And I'll be honest, maybe a little bit out of season, probably get, um, and they won't have those sort of woody bits because they're not being really cultivated right. So when you're buying them in season, which will start sort of Easter time, um, and they run for a couple of months, you'll always get those woody bits and they just snap where they should. And that's all you need to do, then, yeah, fry them, cook them, boil them, whatever you want to do with them.

• 39:15Speaker 02

  All right. So yeah, you are absolutely right, Claire.

• 39:17Speaker 03

  Well done, Claire.

• 39:18Speaker 02

  Yeah, well done, Claire.

• 39:19Speaker 03

  Thank you, mate, Emma.

• 39:20Speaker 02

  Um, if you do want to get in touch with us, email us [email protected] with any questions and Angela will deep dive into answers for you.

• 39:30Speaker 02

  Dish is taking a short break, but don't worry, we'll be back in a couple of weeks. We'll be back for more in February. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube, just search Dish.

• 39:45Speaker 03

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

• 39:54Speaker 02

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

• 40:00Speaker 03

  Dish from Waitrose is a cold glass production.

• 40:04Speaker 02

  Waitrose, the home of food lovers.