Stephen Graham and Erin Doherty enjoy a feast of dal gosht

The Golden Globe winners join us for a tasty Dish dinner. We return back from a break with a full table hosting two incredible actors, Stephen Graham and Erin Doherty. Just days after their Golden Globes success (where they both won awards for their roles in Adolescence), Stephen and Erin join us to chat about Season 2 of A Thousand Blows, now streaming on Disney +. The series sees them reprise their roles as bare-knuckle boxer Sugar Goodson and notorious criminal Mary Carr in the historical drama set in the East End. But before any chat, Stephen needs to be fed. He is starving! Angela delivers with a dal gosht, a north Indian curry from Mallika Basu, where lamb falls off the bone into a sauce packed with spiced lentils. The Waitrose wine experts have paired the meal with a bottle of cave de Turckheim Gewurztraminer, but our quartet are focusing on spicy rum sours, made with non-alcoholic rum. To finish, Angela makes a last-minute decision to pull together a millefeuille, under Stephen’s watchful gaze. It’s a brilliant episode to launch our ‘Dish Eternal Infinity’ season, with chat about the perfect pan of Scouse, the merits of prawn cocktail crisps (Erin, we’re with you on that one), and there’s a Dish debut for a Lazy Susan. As for Stephen’s hunger? Most definitely dealt with! You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for dal gosht was created for Waitrose by Mallika Basu A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

  After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.

• 0:51Speaker 02

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

• 1:04Speaker 02

  Hello. Hello.

• 1:06Speaker 03

  Hello. Come on, get on with it.

• 1:08Speaker 02

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

• 1:11Speaker 03

  And I'm Angela Hartnett.

• 1:12Speaker 02

  That's right, baby.

• 1:15Speaker 02

  Well, welcome, everybody, to this, a brand-new episode of Dish, a brand-new season of Dish.

• 1:20Speaker 03

  Yes, season nine.

• 1:21Speaker 02

  Season nine, series nine, season nine.

• 1:24Speaker 03

  Series nine, yeah.

• 1:26Speaker 02

  Season nine, yeah. But, do you know what? This is actually our last season.

• 1:29Speaker 03

  I know, it's all over.

• 1:31Speaker 02

  So the news is, there's not going to be a season 10, because there's not going to be any breaks.

• 1:36Speaker 03

  Yes.

• 1:36Speaker 02

  Dish is now Dish Eternal Infinity.

• 1:41Speaker 02

  It ain't stopping. It's every hour on the hour. Guests, pasta. No, we're basically just going to do it every week.

• 1:49Speaker 03

  It's still going to be every Wednesday, though, isn't it?

• 1:50Speaker 02

  Yeah, every Wednesday.

• 1:51Speaker 03

  Just checking.

• 1:52Speaker 02

  But sometimes, as you would have experienced over the past few weeks, we've been off.

• 1:55Speaker 03

  Yeah.

• 1:55Speaker 02

  But now, it ain't gonna stop.

• 1:58Speaker 03

  We're gonna be in your lives every Wednesday, whether you like it or not.

• 2:01Speaker 02

  The guests are hungry, the listeners are soft.

• 2:07Speaker 03

  And you've lost the plot.

• 2:08Speaker 02

  How do you feel about doing it every week?

• 2:10Speaker 03

  Well, we don't do it every week.

• 2:12Speaker 02

  Excuse me, it's live!

• 2:13Speaker 03

  It's live, my left... I was gonna say left bollock, but I don't have a left bollock.

• 2:20Speaker 03

  Oh, it's a long day. Kitchen time and all the jazz getting the best of me.

• 2:23Speaker 02

  And well, we've got a really exciting episode for you today. Two excellent actors are joining us on the show. Who've actually just won Golden Globes for their roles in Adolescence. And Adolescence is really one of those shows that became a real talking point for the entire country and the world, really, really was. You know, such a talked about, celebrated show. So we have Stephen Graham and we have Erin Doherty with us on the show. They just won a Golden Globe each.

• 2:52Speaker 03

  Golden Globes, I know.

• 2:53Speaker 02

  For their roles in Adolescence. So yeah, we'll be catching up with them very soon and talking to them all about the show.

• 3:00Speaker 03

  Super excited about this.

• 3:01Speaker 02

  Me too. And they've also got a new show as well. The second series of A Thousand Blows. But yeah, have you met either of these before?

• 3:08Speaker 03

  No. But I've huge, I mean, I think she's brilliant because I watched her in The Crown and she's incredible. I mean, I think Stephen Graham's what, early 50s?

• 3:16Speaker 02

  He's 52.

• 3:17Speaker 03

  52, there you go. But he's somewhere, you know, he's been around and he's been in so many shows. You know, from The Accused, from Line of Duty, he was in Coronation Street. He's one of these actors. And then suddenly he got this, you know, he was in Pirates of the Caribbean. He was in The Irishman, you know, he's in huge, massive things. And when he gets his awards and accepts them, he's the most down to earth. He is. I imagine he's not going to be any different from when you meet him. He's just a normal guy. He's not going to come with 20 people, he's just going to come in and chat and eat.

• 3:49Speaker 02

  They came on the radio with me last year around the time of Adolescence. Both of them together. And they had a really great morning with him. They were really good, they were really easy. And like, you could tell they had a really great relationship with one another, you know?

• 4:02Speaker 03

  That's good, yeah.

• 4:03Speaker 02

  So yeah, a good episode for you today. Welcome to the final season. And let's welcome Stephen Graham and Erin Doherty. Let's get them in. Hi. Welcome, guys. How are you? Very good, thank you. You all right? Yeah, mate. And, how are you? I'm well. Are you? Yeah, good. I'm starving. Oh, you're starving. That's all we want to hear. I'm absolutely starving. Starving.

• 4:30Speaker 03

  Come ahead then, hurry up, let's go. He's slow, he's slow.

• 4:33Speaker 02

  You starve and you starve.

• 4:34Speaker 03

  No, and where's the plates and that? Oh, John, we have to chat a bit. It's a podcast. Yeah, but crap. You'd have a little bit of that. How? But I need a plate, don't I?

• 4:43Speaker 04

  I'm starving, I'm having a mummy all morning.

• 4:46Speaker 02

  Yeah, get him, do you want some of these?

• 4:47Speaker 04

  Get a pop of Dom's, eh?

• 4:49Speaker 05

  Oh my word, I've never seen you like this. What is going on?

• 4:56Speaker 02

  Our guests are here, Angela, two guests with us right now, who have come in and said, "We're starving."

• 5:02Speaker 04

  We're starving.

• 5:03Speaker 02

  And two wonderful actors who recently came home with Golden Globes in their luggage.

• 5:11Speaker 02

  Hello, round of applause, Aaron Doherty and Stephen Graham, everybody.

• 5:16Speaker 02

  Welcome.

• 5:17Speaker 03

  Welcome.

• 5:18Speaker 05

  Thanks for having us.

• 5:18Speaker 02

  Oh my god, thank you for coming to see us, how are you?

• 5:21Speaker 03

  So excited.

• 5:22Speaker 04

  Stunned, yeah.

• 5:23Speaker 05

  Starving, starving.

• 5:24Speaker 04

  Absolutely starving, we've been doing lots of bits and bobs all day.

• 5:27Speaker 03

  You've been working today.

• 5:28Speaker 05

  Yeah, we've had little bits and bobs since this morning.

• 5:32Speaker 03

  Okay.

• 5:33Speaker 05

  So this is our last thing though, so we're very, very happy to be, this is it. We both go home after this.

• 5:38Speaker 02

  This is it.

• 5:39Speaker 04

  A wonderful way to end the day.

• 5:41Speaker 02

  Thanks for coming to see us, guys. Thank you for not eating.

• 5:45Speaker 03

  Yeah.

• 5:45Speaker 02

  And coming to dish starving, that's what we want, innit? We want a hungry guest, we want a hungry guest.

• 5:50Speaker 03

  We do, yeah.

• 5:51Speaker 02

  Well, yeah, we should start by saying massive congratulations. So we're, you know, straight fresh from the Golden Globes just a few days ago. It was amazing to see, so massive congratulations, it really, really was.

• 6:03Speaker 05

  Well, hopefully next year, because they start doing Golden Globes for podcasts.

• 6:06Speaker 02

  Well, hello.

• 6:07Speaker 05

  I love the news, yeah.

• 6:09Speaker 02

  Imagine the four of us in Hollywood.

• 6:11Speaker 04

  They did, yeah.

• 6:12Speaker 05

  Come on, so much.

• 6:13Speaker 04

  Snoop into the juice, Steve.

• 6:14Speaker 02

  Yeah.

• 6:15Speaker 04

  Yeah, he did, yeah.

• 6:16Speaker 05

  Yeah, you can get one from Snoop.

• 6:17Speaker 02

  Okay, so next year, us four in Hollywood.

• 6:20Speaker 05

  Yeah.

• 6:22Speaker 02

  I think we're definitely in with a chance.

• 6:25Speaker 05

  Why not?

• 6:25Speaker 03

  Why not?

• 6:26Speaker 02

  But yeah, tell us, tell us all about what the night was like for you, because is it, what, is it, is it in the, is it a daytime thing, Golden Globes, or is it like early evening?

• 6:35Speaker 05

  Early evening. But if you're, when you're getting into your glam, it starts pretty early on. So it is an all day situation, but we rounded it off with a dance party. And that is, that was the best part about it. We were on that floor.

• 6:50Speaker 03

  And did you all stay together, partying together?

• 6:52Speaker 05

  Yeah.

• 6:53Speaker 03

  Yeah, that's what it looked, it looked great like that on social media, you were hung out together, I liked that, I thought that was brilliant.

• 6:58Speaker 04

  Yeah, we had our misses, we did.

• 6:59Speaker 05

  Yeah, they were both there.

• 7:01Speaker 04

  Yeah, it was really lovely, we had a wonderful time.

• 7:04Speaker 02

  Nice to do, well, it was great to see, it really was.

• 7:06Speaker 03

  Well deserved, I mean, come on, let's be honest, it was brilliant.

• 7:09Speaker 02

  And such, you know, a loved show and such an important show, so it was really good to see. And how was the party? Because I saw that you must be in a room with, with people that you've grown up with or love or respect. You, you saw Queen Latifah got a shout out.

• 7:22Speaker 05

  Yeah.

• 7:22Speaker 02

  Yeah, of course, I loved you doing your speech, being like, Queen Latifah.

• 7:26Speaker 04

  Wait, it's Queen Latifah, isn't it?

• 7:28Speaker 05

  Yeah.

• 7:28Speaker 04

  Yeah. She's called a queen for no, no other reason than she is a queen, you know what I mean? That was mental.

• 7:33Speaker 02

  Yeah.

• 7:35Speaker 04

  Sean Penn.

• 7:36Speaker 05

  Sean Penn.

• 7:36Speaker 04

  Sean Penn came over.

• 7:38Speaker 05

  That's crazy.

• 7:39Speaker 03

  Yeah.

• 7:40Speaker 04

  I kind of blew my mind now, you know what I mean? I still can't quite fathom it, I'm still the kid who watches telly and sees these people and then doesn't think that these people know me or. So I'm always blown away when they speak about our wedding and stuff like that, because it's still a strange concept, isn't it?

• 7:55Speaker 03

  Yeah.

• 7:56Speaker 04

  You know what I mean?

• 7:56Speaker 05

  Yeah, like Julia Roberts.

• 7:58Speaker 04

  It's jarring.

• 7:58Speaker 05

  Julia Roberts is in that room, you're just like, what? On what planet are we in a room with Julia Roberts and Bill Clodagh?

• 8:04Speaker 04

  Exactly.

• 8:04Speaker 03

  Yeah, I know, yeah, yeah, it doesn't make sense, does it?

• 8:07Speaker 05

  No, it doesn't make sense.

• 8:08Speaker 03

  Yeah.

• 8:08Speaker 04

  At all?

• 8:08Speaker 05

  No.

• 8:09Speaker 02

  No. It makes sense to us.

• 8:10Speaker 03

  It does make sense, yeah.

• 8:12Speaker 02

  Definitely makes sense to us, but yeah, massive congrats. And then how is it like when you, it must be amazing when you win, but also is it kind of terrifying, nerve wracking, knowing that you've got to stand up in front of Julia Roberts? Let me just.

• 8:23Speaker 03

  Because you don't know at all, do you?

• 8:25Speaker 05

  No.

• 8:25Speaker 02

  You don't know.

• 8:26Speaker 03

  Yeah, you don't, there's no.

• 8:27Speaker 02

  But there must be a thing in your head where you're like, maybe I'm going to have to do a speech in front of Julia Roberts.

• 8:32Speaker 05

  I've never actually spoken to you about this, how do you like go into that day being like, I might have to get out there?

• 8:37Speaker 04

  I don't think like that, look, the best expectation is no expectation, you know what I mean? And if I'm honest, I don't even prepare a speech because I don't think I'm.

• 8:46Speaker 03

  Win.

• 8:46Speaker 04

  Do it. And then I think, once you do prepare it, then it's over, you're never gonna win. Do you know what I mean?

• 8:50Speaker 03

  Yeah, that's true.

• 8:51Speaker 02

  I love seeing good speeches when they're natural and you're reacting. And I think as a viewer, you love seeing someone win. And they don't know what to say.

• 8:58Speaker 03

  Yeah.

• 8:58Speaker 02

  Because I mean something to them. They're not like, thanks to.

• 9:01Speaker 03

  Who was it? Was it, was it Joe Pacey who got the Oscar? And he walked on stage for Goodfellas and he just went, thank you. And just walked off stage. I love it. That was it?

• 9:10Speaker 04

  I've seen that, yeah.

• 9:10Speaker 03

  But I just think that's brilliant. Because, you know, because some, let's be honest, it's like, thank God, my age and my mother, my cat. We're just like, alright, come on, now.

• 9:18Speaker 04

  You know what? I've seen that. I've done that. And I've thought, that's unbelievable, like.

• 9:21Speaker 03

  Yeah, yeah. It's amazing.

• 9:23Speaker 04

  There's something about that. He just goes, thank you. And it leaves.

• 9:25Speaker 03

  That's real class, I thought. I just really love that.

• 9:27Speaker 04

  It's next level, that, isn't it?

• 9:28Speaker 03

  Yeah, that is. Next time.

• 9:29Speaker 04

  Next year.

• 9:30Speaker 03

  I was gonna say. Thank you. Yeah, when we're on the podcast, we go, thank you. And off.

• 9:33Speaker 02

  Yeah, straight off there.

• 9:34Speaker 03

  Yeah.

• 9:35Speaker 02

  And so we're gonna start with a cocktail.

• 9:36Speaker 03

  Yep.

• 9:37Speaker 02

  To cheers.

• 9:38Speaker 04

  Or if I chose to go, sorry.

• 9:39Speaker 03

  Yeah, not at all.

• 9:40Speaker 02

  So we're having an out of the box.

• 9:41Speaker 03

  Congratulations.

• 9:42Speaker 04

  In the eyes, in the eyes.

• 9:43Speaker 03

  In the eyes.

• 9:44Speaker 04

  In the eyes, in the eyes.

• 9:46Speaker 02

  Cheers.

• 9:47Speaker 03

  In the eyes. Cheers. In the eyes.

• 9:49Speaker 04

  In the eyes.

• 9:50Speaker 02

  In the eyes.

• 9:50Speaker 04

  In the eyes.

• 9:51Speaker 02

  In the eyes.

• 9:52Speaker 03

  Good luck.

• 9:53Speaker 04

  Good luck. I used to say that.

• 9:54Speaker 03

  Yeah, it's true though.

• 9:55Speaker 04

  Me and my dad would look at everyone on the table, in the eyes, in the eyes. And they'd be like, alright.

• 9:58Speaker 03

  Oh, that's delicious.

• 10:00Speaker 02

  Yeah, so like a spicy rum sour. An alcohol-free rum, like we've done. It's great, that, though.

• 10:05Speaker 04

  That's delicious.

• 10:06Speaker 03

  I like that, yeah.

• 10:06Speaker 02

  It's good, that. Real good.

• 10:07Speaker 04

  Really good.

• 10:08Speaker 02

  And we've had a mad day today, actually, Dish, because we've, we've had a real busy one of great people. And then it's been like a mad day of, of connections. And because we just had Tom Davies on.

• 10:18Speaker 03

  Mm.

• 10:18Speaker 02

  And Tom Davies was in A Thousand Blues, of course.

• 10:22Speaker 04

  Lovely Tom.

• 10:22Speaker 02

  And.

• 10:23Speaker 03

  Big Tom.

• 10:24Speaker 02

  He was so great. Lovely, lovely big Tom.

• 10:25Speaker 04

  He's in my phone under Big Tom.

• 10:26Speaker 02

  Big Tom?

• 10:27Speaker 03

  Is he?

• 10:27Speaker 04

  And he's big.

• 10:28Speaker 03

  He is Big Tom.

• 10:29Speaker 04

  And his name's Tom.

• 10:30Speaker 03

  Yeah. Yeah.

• 10:31Speaker 04

  Makes sense.

• 10:32Speaker 03

  Yeah.

• 10:34Speaker 02

  Big Tom is a mountain of a man, really.

• 10:36Speaker 04

  Yeah.

• 10:36Speaker 02

  And then we had Ramesh on as well.

• 10:39Speaker 05

  I love that.

• 10:40Speaker 02

  We didn't mention this to Ramesh, but he was your.

• 10:42Speaker 05

  He was my head of sixth form.

• 10:44Speaker 02

  Head of sixth form?

• 10:45Speaker 05

  How random is that?

• 10:47Speaker 02

  So random, isn't it?

• 10:48Speaker 03

  What is that?

• 10:49Speaker 04

  I love that story.

• 10:50Speaker 05

  I got kicked off of English Lit by him.

• 10:53Speaker 03

  Did you? No, we didn't know that.

• 10:55Speaker 05

  He had to pull me and my dad into him and be like, look, Erin, you haven't read the books, you gotta go.

• 10:59Speaker 03

  You gotta go.

• 10:59Speaker 05

  No. So he kicked me off English Lit.

• 11:01Speaker 03

  Wow.

• 11:02Speaker 05

  Yeah, I know. Not in a mean way. I'm not throwing any shade. He had to do his job. I didn't, I didn't, I didn't read the books. I had to get off that call.

• 11:13Speaker 03

  Yeah, he called you out.

• 11:14Speaker 05

  He did, quite right.

• 11:15Speaker 02

  Yeah.

• 11:16Speaker 05

  Yeah.

• 11:16Speaker 02

  I love that.

• 11:17Speaker 04

  Wow.

• 11:17Speaker 02

  That is a mad old story.

• 11:18Speaker 03

  God, the layers of connections. That is brilliant, though.

• 11:21Speaker 02

  The fact that he was here today.

• 11:22Speaker 05

  I know. I'm gutted I missed him.

• 11:24Speaker 02

  Um, well, we're gonna go through some of your food likes and your food dislikes. Um, Stephen, you love m- millefeuille. Is that what I'm saying?

• 11:32Speaker 03

  Millefouille.

• 11:32Speaker 02

  Millefouille.

• 11:33Speaker 04

  Millefouille or millefouille?

• 11:35Speaker 03

  Millefouille or millefouille.

• 11:36Speaker 04

  Millefouille.

• 11:37Speaker 03

  Either way.

• 11:37Speaker 05

  Why are you...

• 11:38Speaker 03

  So I'm listening to you, Stephen.

• 11:40Speaker 04

  Millefouille.

• 11:40Speaker 03

  You say it. Stephen Graham says it, that's how it is.

• 11:44Speaker 04

  Millefouille.

• 11:45Speaker 02

  Which is that, like, the, the, the odd thing, it was introduced to me from watching Bake Off, basically.

• 11:49Speaker 04

  Okay, yeah.

• 11:50Speaker 02

  It was like the hard thing. So what is it? Andrew, it's like a very delicate layer of pastry.

• 11:55Speaker 03

  It's puff pastry that's risen very high, and then you put two, three layers and cream in one layer, or whatever you want. Puff pastry, then raspberries and icing sugar, and it's just, yeah, I mean, it's basically cream, sugar, and, you know.

• 12:07Speaker 02

  It's beautiful.

• 12:08Speaker 03

  Delicious, yeah. It is right. If you like pastry, it's great.

• 12:11Speaker 04

  And it's a posh version of an old fashioned custard slice.

• 12:14Speaker 03

  Yes, it's true.

• 12:15Speaker 04

  That I used to get in Sei- I used to find them in Sei- I used to get them in Sei's.

• 12:18Speaker 03

  I love a custard slice.

• 12:19Speaker 04

  For me school dinner.

• 12:20Speaker 03

  Yeah.

• 12:20Speaker 04

  But when I'd, when we'd go to townie and you'd go to Sei's and we'd get a chea- I'd get a cheese patty and, and a custard slice.

• 12:26Speaker 03

  Yeah, that's right.

• 12:27Speaker 04

  And then sometimes when you felt really decadent, you'd have a cream slice.

• 12:30Speaker 03

  Yeah.

• 12:30Speaker 04

  And the girl behind it, kind of woman, go, "The fresh cream, them lads." And you'd go, "Aye, thank you." So that's where it comes from, and then I, then as I grew up, I grew up. My palate matured.

• 12:39Speaker 03

  Yes, yeah.

• 12:40Speaker 04

  And now I like the millefouille.

• 12:41Speaker 03

  Yeah, very nice.

• 12:42Speaker 02

  Well, earlier on, we were like, "Why don't we do one for Stephen?" And when I say "we", it's, it's Angela's doing the, the heavy lifting. But we're like, we said we had a busy day, three people, three menus, and it, it wasn't gonna work. And then just before you came, Andrew was like, "I'm gonna do it." And we were like, "What?", and someone ran in and was like, "She's doing it." And the room was like, "What?", "You've made a millefouille?"

• 13:07Speaker 03

  Well, it's at the back, so I'm, I've just gotta put it together. So talk amongst yourself in a bit when I put it together, and it should be fine.

• 13:13Speaker 05

  That's a big deal.

• 13:14Speaker 04

  That's amazing.

• 13:17Speaker 02

  No, but I've heard you bang on about them.

• 13:19Speaker 04

  Oh, get ready.

• 13:20Speaker 05

  Oh my god.

• 13:22Speaker 04

  And I can imagine this one's gonna be the bollocks.

• 13:24Speaker 05

  It's gonna be that.

• 13:25Speaker 04

  It's gonna be the bollocks, I promise you.

• 13:27Speaker 03

  Oh god, the pressure now, this is gonna be the bollocks.

• 13:30Speaker 02

  What was the turning point? What made you be like?

• 13:33Speaker 03

  Because we've had a lot, we've had a lot of pastry today. We had a pie, we've had, yeah, it's a lot. And I saw this pastry in the fridge and I thought, oh, go on. And I tried it. I wanted to see that it was rising. So I just put a little bit in the oven while I was getting ready on everything else. And I said, oh, it works. It's great. So I said, oh, go on then, Sam, we'll make it. This is right. She's gonna do it. I said, yeah, go on. I just need this, this. So let's see. Fingers crossed.

• 13:53Speaker 04

  Yeah.

• 13:53Speaker 03

  Anyway, we've got a lot to do before then, so.

• 13:55Speaker 02

  And we also never do a dessert as well.

• 13:57Speaker 03

  We never do dessert. Because they've got these awards, you know, these gold ones.

• 14:05Speaker 02

  It was worth it.

• 14:06Speaker 05

  I love it, this is it now.

• 14:08Speaker 04

  What was your best thing about your Golden Globe? The milkshake?

• 14:12Speaker 02

  You're also, Stephen, a big fan of curry goat. You are also, well, you're a big fan of curries as well.

• 14:18Speaker 05

  Love curry. I love a curry.

• 14:20Speaker 02

  What's your favourite curry? What do you like?

• 14:21Speaker 05

  Ooh, um, I mean, I love a Thai red curry. Like, that's one of my favourites. I love red curry. Like, that's, that's a big deal for me.

• 14:29Speaker 02

  And do you like to make a red curry? Is it something you like to make?

• 14:32Speaker 05

  I would love to learn.

• 14:33Speaker 02

  Yes.

• 14:33Speaker 05

  So that would be a big deal for me. Because it's the one thing, I think, because I treasure it so deeply, I don't want to mess it up myself.

• 14:39Speaker 02

  Yeah.

• 14:39Speaker 05

  So I actually don't go near it. Whereas other dishes that I'm not that, like, into, I'm like, well, I could give that a go. Like, I've tried a pie.

• 14:45Speaker 03

  And you'd be announced to Thailand and stuff.

• 14:47Speaker 05

  No, so that's what I'm like, I'm saving it. So I want to go out there and really go there, rather than like a quick trip.

• 14:54Speaker 04

  We were travelling, just in my, we were, we were in Thailand, me and my mates years ago, and we're on the same. And we were in Thailand and we, we hadn't eaten for about three days. We were starving. And then, worse than now. And we get, we get to this beach thing in, on the beach, obviously. And it was called Mama's Kitchen, right? And we went, oh, we had a couple of quid and we said, can we have a chicken curry please? And she was like, no, no, no. And we go and sit down and we sat down and then you just did, she picked this chicken up and just went, wallop, chopped its head off. And then she starts plucking it and we were like.

• 15:25Speaker 03

  Wow, yeah.

• 15:26Speaker 04

  What the [bleep].

• 15:29Speaker 04

  Came over them. It was the nicest food.

• 15:31Speaker 03

  Yeah.

• 15:32Speaker 02

  It was pretty fresh.

• 15:33Speaker 03

  That's it.

• 15:33Speaker 04

  Right. Wow, in front of you.

• 15:35Speaker 05

  I don't know how I feel about that.

• 15:37Speaker 03

  Where do you think it comes from?

• 15:38Speaker 05

  I know where it comes from, but like, I, I, I don't, I haven't like seen them five minutes beforehand.

• 15:43Speaker 03

  No, and it was amazing to just.

• 15:45Speaker 04

  Watch her pick it up and throw it on the thing.

• 15:46Speaker 03

  Wow. But that's that's that farm life. When I was up pairing in Italy, they said, oh, go down to the farm and get the chicken. I thought I was just going to like the farm shop to buy the chicken. And the signora goes, allora, quale? And I said, and she literally said, point the chicken out and sort of run it. And she did exactly that, grabbed it. And then went like that. I said, no, no, no, you've got to pluck it at least.

• 16:06Speaker 04

  Oh, you made a pluck it?

• 16:07Speaker 03

  Yeah. Oh, yeah. I was. And then I took it up and I, you know, dissected all the rest of it, but I couldn't, you know, but you choose it. Wow. If you're gonna eat it, you need to know it comes from.

• 16:16Speaker 05

  This is true. Okay.

• 16:19Speaker 02

  Can't we just pretend it's from Waitrose?

• 16:21Speaker 05

  That's why I mean, yeah, that's.

• 16:22Speaker 04

  Well, it is.

• 16:24Speaker 05

  Fair enough, though. I do. I respect. I respect the craft.

• 16:27Speaker 02

  Same.

• 16:28Speaker 05

  I respect it.

• 16:29Speaker 02

  So are you someone that you're quite adventurous then, when you go away, when you're travelling, where you go and try anything?

• 16:33Speaker 04

  Definitely, yeah. I think you have to.

• 16:35Speaker 03

  Yeah.

• 16:35Speaker 04

  Just not in ways that someone going on holiday with someone and going, I'll have steak and chips.

• 16:41Speaker 04

  And you put an egg on it as well. What?

• 16:43Speaker 03

  Yeah.

• 16:44Speaker 04

  Yeah.

• 16:44Speaker 02

  Yeah. And are you the same, Erin? Do you like?

• 16:45Speaker 05

  Yeah, I definitely. I'm gonna try it. Do you know what I mean? Even if I'm like, that is ridiculously disgusting. I'll give it a go.

• 16:52Speaker 02

  Give it a go.

• 16:53Speaker 05

  Yeah. Like, have you ever tried like snails and stuff?

• 16:55Speaker 02

  Yeah, I love a snail.

• 16:56Speaker 05

  I like a snail.

• 16:59Speaker 03

  Who knew?

• 16:59Speaker 04

  I love a snail.

• 17:01Speaker 05

  But I like a snail.

• 17:03Speaker 02

  Or just like it's so disguised in garlic and butter.

• 17:05Speaker 03

  Yeah.

• 17:06Speaker 05

  So you can't go wrong.

• 17:07Speaker 02

  That in garlic and butter.

• 17:09Speaker 04

  Try the car.

• 17:10Speaker 02

  It's the chewiness.

• 17:12Speaker 03

  The texture thing.

• 17:13Speaker 02

  The texture.

• 17:14Speaker 05

  I like it.

• 17:14Speaker 02

  So there's some of the likes. Um, in terms of dislikes, Stephen, man after my own heart, you're open to anything food wise. You try anything. And Erin, you're you're cheeseless.

• 17:25Speaker 05

  I am.

• 17:25Speaker 02

  You're cheeseless.

• 17:26Speaker 05

  I am infamously cheeseless.

• 17:28Speaker 02

  Infamously cheeseless.

• 17:29Speaker 05

  Yes.

• 17:30Speaker 03

  Always been like that.

• 17:31Speaker 05

  Only recent, well, I suppose the last like five years or so. So I just kind of developed an intolerance sadly. Yeah.

• 17:37Speaker 02

  And is it just cheese or dairy?

• 17:39Speaker 05

  Just cheese.

• 17:39Speaker 02

  Just cheese.

• 17:40Speaker 05

  I know.

• 17:41Speaker 03

  Oh, that is bizarre.

• 17:42Speaker 05

  It's kind of gutting because pizza was like up there for me at one point. I know. It's game changer, right? No pizza.

• 17:47Speaker 04

  What's it called? That pizza which was the tomato thingy? What's that?

• 17:50Speaker 03

  Oh, marinara.

• 17:51Speaker 04

  Yeah.

• 17:51Speaker 05

  Which, to be fair, I went, yeah, because my sister had her wedding in Italy this year. Last year and banging pizzas without cheese. Yeah. I was like, I wasn't, I didn't have high hopes because she was like, oh no, Sunday's just gonna be like a pizza party. How are you gonna do with that? But honestly, the Italians make great cheeseless pizzas.

• 18:08Speaker 02

  Good tomatoes there.

• 18:09Speaker 05

  Yeah, that's it.

• 18:11Speaker 03

  It's not like dairy intolerance, it's just cheese.

• 18:14Speaker 05

  Yeah, it's really weird.

• 18:15Speaker 03

  I felt he was gonna get there after New Year just by eating about fifteen kilos of cheese.

• 18:19Speaker 02

  They did have a rash from eating cheese over Christmas holiday, yeah.

• 18:23Speaker 05

  There you go.

• 18:23Speaker 02

  Ange finds hilarious, like a full on, like, everyone was like, are you sunburnt? I said, it's cheese.

• 18:31Speaker 04

  You're taking a piss.

• 18:32Speaker 02

  It was cheese, yeah.

• 18:33Speaker 03

  I've seen the amount of cheese in this fridge, I was shocked.

• 18:36Speaker 02

  It was bad, it was bad.

• 18:37Speaker 05

  That's like what happens to me because I get a rash.

• 18:42Speaker 02

  I did get told not to eat hard cheese, actually. But I also got told that I couldn't eat gluten, so I was like, I'm not doing both.

• 18:48Speaker 05

  You can't have both. One or the other, just.

• 18:51Speaker 02

  One or the other, one or the other. Whilst Ange gets our dinner ready, let's talk about you guys in the kitchen. Do you like cooking, Erin? Do you enjoy it?

• 19:02Speaker 05

  Yeah, I'm on, I'm on a journey, I don't know about you, but I kind of grew up just absolutely avoiding it because I just didn't wanna make someone a bad dish.

• 19:10Speaker 02

  Yeah.

• 19:12Speaker 05

  But over the last year, like I've been really, really just getting into it because my girlfriend loves food and like she just, she works at NHS, so whenever she comes home, I kind of love being like, I've made you dinner, like it's such a lovely act, like to offer someone a nice home cooked meal when they come in. So I've been getting into it and I'm really loving it.

• 19:32Speaker 02

  What have you, what do you enjoy making? What do you like?

• 19:34Speaker 05

  I love making a pie, I love lasagna, nice little pasta dish here and there. But I also like experiment, like, you know, like there are things of the moment, people did like prawn toast taco things, like you're like, I made those, how great are they?

• 19:49Speaker 02

  Yeah.

• 19:50Speaker 05

  Yeah, like a cheeky little thing of the moment.

• 19:52Speaker 02

  Stuff on TikTok and be like, I could do that.

• 19:53Speaker 05

  I'll try it, yeah.

• 19:54Speaker 04

  Okay.

• 19:55Speaker 05

  And it's a game changer.

• 19:56Speaker 02

  Yeah.

• 19:57Speaker 05

  Because when people like simplify it like that, you can then just go, okay, I can do that. And then you learn to like elevate it in different ways.

• 20:03Speaker 02

  Yeah.

• 20:03Speaker 05

  So I'm on a journey.

• 20:04Speaker 02

  You're on a journey, okay, it's a good journey to be on. And do you like cooking, Stephen?

• 20:07Speaker 04

  I've broken down.

• 20:09Speaker 02

  The journey stops.

• 20:10Speaker 04

  I'm broken down on my journey.

• 20:12Speaker 02

  He's pulled over.

• 20:13Speaker 04

  No, I'm alright, I can do it when I have to. Hannah is the most amazing cook, yeah. She's a wonderful cook, not only is she magnificent, but she's an absolutely brilliant cook. So it doesn't, I don't really get the opportunity apart from one dish.

• 20:30Speaker 05

  You've got your signature.

• 20:33Speaker 04

  Panas Scouse.

• 20:34Speaker 02

  Oh, Scouse, yeah. Do you know what, when I said to my mum, I spoke to my mum yesterday and she was like, who's on dish? And I said, you guys were coming on. And my mum said, are you gonna do Scouse for Stephen? And I said, we're not, mother. She's like, I love Scouse. We're not mother, she's like, I love Scouse. So fill us in on Scouse, because we have like Tate Arash in Manchester.

• 20:52Speaker 04

  Okay.

• 20:53Speaker 02

  So I guess they're sort of.

• 20:54Speaker 04

  It's very similar.

• 20:55Speaker 02

  Stewy neighbours.

• 20:56Speaker 04

  Yeah, it's stewy neighbours. But there's different versions of Scouse, but if you're gonna be traditional about it, then it's like, I suppose it's me nana's and me auntie Vera's. Me ma was never brilliant at Scouse, me ma was a boss little cook, but she wasn't great at Scouse. But the best Scouse maker, the best Scouse maker was Arvira. Oh, yeah, I'm gonna say Arvira. It's just potatoes, stew and steak. A nice big load of stew and steak that you leave, you do early in the morning, you leave it in the pot for ages. Spuds, turnip and basically that's your lot, carrots.

• 21:28Speaker 05

  And you're just cooking away with it all together.

• 21:31Speaker 04

  Just leave it all, yeah, water and just leave it right throughout the day. Oxal, oxal cubes, little tiny bit of bit of stuff. And then vegetable and beef stock and just let it do its own thing.

• 21:44Speaker 02

  Let it do its thing.

• 21:45Speaker 04

  But Hannah's kind of bastardised it a little bit, because she likes sprouts and mushrooms. So I have to throw them in it. But I'd get shot in Liverpool if I turned up with that, do you know what I mean? That's not a pot, that's like some kind of posh Scouse I'm making.

• 21:59Speaker 05

  What, a sprout?

• 22:00Speaker 04

  Yeah.

• 22:00Speaker 05

  Is it sprout posh?

• 22:02Speaker 02

  No, but you can't deviate from it.

• 22:03Speaker 05

  Oh, right, okay.

• 22:04Speaker 04

  Arvira would, Arvira would seriously have battered me if I'd have gone. Seriously, she'd have gone, what the body is doing?

• 22:11Speaker 05

  Really?

• 22:12Speaker 04

  Yeah, she'd have kicked off, proper.

• 22:13Speaker 05

  Okay.

• 22:14Speaker 04

  I'd put some sprouts and mushrooms in this.

• 22:16Speaker 05

  Okay, okay, don't mess with it.

• 22:18Speaker 04

  And then crispy bread.

• 22:19Speaker 02

  And crispy bread. And did you like it as a kid?

• 22:21Speaker 04

  I loved it as a kid. I loved it. And me nana used to do it with, um, me nana used to, is it pickled cabbage?

• 22:27Speaker 02

  Oh, I love, yeah.

• 22:28Speaker 04

  Yeah, red pickled cabbage. Yeah, me nana used to do it with a little bit of pickled cabbage. Or beetroot.

• 22:33Speaker 02

  Yeah, yeah, yeah.

• 22:34Speaker 04

  Beetroot.

• 22:35Speaker 02

  Lovely. And do you ever have it with a crust?

• 22:37Speaker 04

  Yeah.

• 22:38Speaker 02

  Like the, like the sort of, the hat off a pie, basically.

• 22:41Speaker 04

  No, no, no, we don't have a crust on that. But what I used to do was I'd put in a butty. When it's, you put everything in a butty when you were a kid, didn't you?

• 22:47Speaker 05

  Yeah, yeah.

• 22:48Speaker 04

  Put it in a butty, a big scouse butty, it was delicious.

• 22:50Speaker 02

  Because my mum used to do like potato rash and do those things. And when I was a kid, I always, I didn't, I didn't like it. I always wanted some exciting, or something that I thought was like modern. I wanted like a Chinese takeaway. Or all the stuff we weren't allowed, or like a pizza. Or something that, I don't know, I'd seen people eating on like American telly, basically.

• 23:08Speaker 04

  Yeah.

• 23:08Speaker 02

  And then now, I like crave it. I always want like potato rash.

• 23:11Speaker 04

  That nostalgia.

• 23:12Speaker 02

  That my mum made, yeah.

• 23:13Speaker 05

  Did you do that when you go home?

• 23:14Speaker 02

  Yeah, yeah, yeah, yeah, yeah. Yeah, big time, yeah.

• 23:17Speaker 05

  Is that the first thing you asked for when you come here?

• 23:19Speaker 02

  I always asked for my mum's roast, her potatoes.

• 23:21Speaker 05

  Yes, my mum's roast potatoes. What is that? A mum's roast potatoes are just the one.

• 23:25Speaker 04

  No, Hannah's.

• 23:26Speaker 05

  Hannah's?

• 23:26Speaker 04

  Hannah's. Hannah's supposed to be unbelievable.

• 23:29Speaker 05

  My mum's roast potatoes are.

• 23:31Speaker 04

  Your mum's roast is elite. Elite, ooh.

• 23:33Speaker 05

  Elite.

• 23:34Speaker 02

  And I can't do it. And I like cooking. And I do it all the time. Always do a roast.

• 23:38Speaker 05

  Don't even try. The mums have it down.

• 23:40Speaker 02

  Yeah, I don't know how she does that.

• 23:42Speaker 05

  I don't.

• 23:42Speaker 02

  I don't know. I think it's that you've got to have like a sixty-five-year-old.

• 23:46Speaker 04

  Woman.

• 23:46Speaker 02

  Oven tray.

• 23:47Speaker 05

  Yes.

• 23:47Speaker 02

  Or a woman, yeah.

• 23:48Speaker 04

  Woman.

• 23:48Speaker 05

  Both.

• 23:49Speaker 02

  A sixty-five-year-old woman. Yeah. When I'm a sixty-five-year-old woman.

• 23:53Speaker 05

  You'll be fine.

• 23:54Speaker 02

  They'll start getting good. Yeah. They'll start getting good.

• 23:56Speaker 04

  Crispy on the outside, soft on the inside.

• 23:58Speaker 05

  That's it. But it's so hard to do.

• 24:00Speaker 04

  Impossible.

• 24:01Speaker 02

  Impossible.

• 24:02Speaker 04

  Unless you're a sixty-five-year-old woman.

• 24:05Speaker 02

  Okay, food is here. You guys took it, please.

• 24:08Speaker 04

  Don't tell me too much going on.

• 24:09Speaker 02

  Yeah, go on, yeah. Fill us in, what've we got here?

• 24:11Speaker 03

  So we've got a dalgoche, which is basically lamb shanks that we've cooked down with these red lentils.

• 24:19Speaker 03

  And it's layers of onion first in the pan, slowly sweat those down, add your ginger, your garlic, tomatoes. And you sort of make this lovely thick sauce. And then you add your cumin, your coriander, your turmeric, chili powder, paprika. And then that forms a really thick paste. And then you roast off your lamb shanks in that paste. And then cover it with stock and cook it for about an hour. And then add your lentils to it. And then add a bit more stock and cook it for another like 45 minutes. Until like all the meat's falling off the bones of the lamb shanks.

• 24:54Speaker 02

  And then we've got all these like little...

• 24:55Speaker 03

  And then we've got all our, you know, mango chutney, our pickles, our lovely variety.

• 25:00Speaker 02

  Oh, yeah.

• 25:01Speaker 03

  Lovely crispy onions as well, if you want to put those on top. I've framed from coriander, because it's only Nick that likes... Would you like coriander?

• 25:07Speaker 02

  No, I'm all good, I'm all good, I'm all good. I'm not craving coriander.

• 25:10Speaker 03

  None of us, none of us.

• 25:10Speaker 05

  Are you someone who can literally like put the bush in your mouth?

• 25:13Speaker 02

  Yeah, yeah.

• 25:14Speaker 04

  Excuse me?

• 25:14Speaker 02

  Yeah.

• 25:16Speaker 02

  Yes, I am.

• 25:17Speaker 05

  You know what I mean? Some people like, there's like a big clump of it and they're like ramming it in their mouth.

• 25:22Speaker 02

  Yeah. So whose recipe was this on?

• 25:24Speaker 03

  So this is Mallika Basu recipe on obviously Waitrose website. So if you need to get all the information, you can go there.

• 25:30Speaker 02

  Fill me in on like any good pro tips to make this really good? Is there anything that you should...

• 25:35Speaker 03

  I think it's slow and long.

• 25:37Speaker 02

  Slow and long. So this is quite a good entertainer?

• 25:40Speaker 03

  Yeah.

• 25:40Speaker 02

  So if you've got like anyone coming over that's wanting to go in the club. You know, you want to talk about the ceremony, keep it going.

• 25:46Speaker 03

  And just monitor it. You can't sort of, it's not like, you know, you're saying about the, not scran, what was the dish?

• 25:51Speaker 04

  Scouse.

• 25:51Speaker 03

  Scouse.

• 25:52Speaker 02

  Mm-hmm.

• 25:52Speaker 03

  You leave it, you can leave this, but once you add the lentils, it might stick, so you've got to watch it.

• 25:58Speaker 04

  That's what's coming through the lentils.

• 25:59Speaker 03

  Yeah, you see. So you have to sort of turn the lamb and just scrape, sort of move it at the bottom so they don't stick and burn. Because once something starts to burn, then it will say it's an all with burn.

• 26:08Speaker 04

  It's really good.

• 26:09Speaker 03

  You know, so that's...

• 26:10Speaker 04

  It's just sound.

• 26:11Speaker 03

  Oh, yeah.

• 26:12Speaker 04

  That's absolutely gorgeous. And I like the way there's a tiny hint of spice, not overly. I mean, I love spice, but there's a tiny little spice. It just comes back and kicks you down the back of the mouth, doesn't it?

• 26:24Speaker 03

  Yeah, exactly, yeah. Oh, my words.

• 26:25Speaker 02

  It's very good, thank you. Do you make the curry at home, Hans?

• 26:29Speaker 03

  So I don't normally make curries at home, but actually, some of these recipes, and I'm not saying it because this is a Waitrose podcast, but they work and they're brilliant. And they're easier to do. And I like the idea that I'm always about, I have lots of people for dinner a lot, you know, quite a lot of times. And I just like one pot on the table. I don't want a plate up for 20 people. I just want a couple of plates on the food, everyone helping themselves. And I think curry is brilliant for that. You just let everyone get to get on with it.

• 26:53Speaker 04

  What made you want to be a chef, Hans?

• 26:54Speaker 03

  So my grandparents are Italian immigrants and came over after the First World War. And set up fish and chip shops and cafes in Wales. And then the three brothers came up to London.

• 27:05Speaker 04

  That's right, because a lot of Italians in Wales, right?

• 27:07Speaker 03

  Yeah, a lot in Wales. Then they came up to London. And then when I was a teenager and we'd moved up, because my dad died when I was quite young, we'd moved up to be near both sides of grandparents. I used to work in the chip shop during the night on the Friday and in the holidays. And I was quite a good worker and I was quick and stuff. And I liked the idea because every August, my grandmother would shut the shop and everyone would go back to Italy for holiday. And I liked the idea of being your own boss. And I thought, that's great. Just shut the shop, do what you want. And I was good at that. My mum always says, and I've said this many times, she always says, Michael, he's got the brains. Angela's very good with her hands.

• 27:42Speaker 03

  Cheers, Mum.

• 27:45Speaker 04

  Wow.

• 27:46Speaker 03

  And so, and I, and I, yeah, I'm just, and I was quite good at it. And so I think if you like it and you love it.

• 27:51Speaker 02

  The passion was there already. What about for you guys? When did you realise you wanted to act? Was there something you ever remember watching on the telly or a particular character or somewhere where you're like, you know?

• 28:03Speaker 04

  Mine was kind of, we had a wonderful teacher in school called Mr Thacker. And we used to do like plays. It was just that, it was just really lovely. And Mr Thacker was a wonderful teacher and he just made it fun. And exciting. And he completely changed our school, do you know what I mean? That aspect of letting kids be creative.

• 28:20Speaker 03

  Yeah.

• 28:20Speaker 04

  And kids who were shy or kids who were kind of extrovert, it was just a really wonderful opportunity for us to do something. And I just remember thinking, wow, I really like this. And that's kind of where it come from.

• 28:32Speaker 02

  And what kid were you? Were you shy?

• 28:35Speaker 04

  I was cheeky.

• 28:36Speaker 05

  Yeah, I can't imagine you being shy.

• 28:38Speaker 04

  I wasn't shy, I was cheeky. I brought no trouble to the door, though. No.

• 28:44Speaker 02

  Just a bit cheeky, yeah.

• 28:45Speaker 04

  Let's just make that obvious, you know what I mean?

• 28:47Speaker 02

  Not naughty, cheeky.

• 28:48Speaker 04

  No, no, I was cheeky.

• 28:49Speaker 05

  There is a difference.

• 28:52Speaker 02

  And what about you, Aaron? What was it that sort of instilled a want to act in you?

• 28:57Speaker 05

  Similar to you, I had a really amazing drama teacher at my secondary school, Mr. Williams. Guy Williams. He was like this infamous, amazing man. And he kind of, I know, right?

• 29:07Speaker 02

  Guy Williams.

• 29:07Speaker 05

  Guy Williams. But he just like took drama so seriously and I was just like, oh. We took this play that we made to Bosnia for some random reason, like it was like part of this like...

• 29:18Speaker 04

  For your school?

• 29:19Speaker 05

  So, yeah, so basically like it was once, yeah, it was like this part of this like Mostar Youth Theatre Festival thing.

• 29:25Speaker 02

  Wow.

• 29:25Speaker 05

  So we took a piece of work out there and I have the distinct memory of being on the plane home and just being like, I want to be an actor. Like, I'm definitely gonna do this. And it was like, yeah, after that trip being like, I can be a part of something that can really communicate something to people.

• 29:40Speaker 02

  And how did we land when you were like, I want, this is it?

• 29:43Speaker 05

  That was, I was 18. So it had been in my life like since like four, but I think I was 18 and I was like on the plane back and I was like, I'm gonna really try and do this.

• 29:50Speaker 04

  I was 16 when I knew I wanted to do it.

• 29:52Speaker 05

  Yeah.

• 29:52Speaker 04

  Because we did, I went to the Everyman Youth Theatre then. Like we were saying earlier, you know what I mean? And there was a wonderful teacher called Jerry, Jerry Pantaman.

• 30:00Speaker 02

  Jerry Pantaman?

• 30:02Speaker 04

  That's just now, I swear to God.

• 30:03Speaker 05

  Seriously?

• 30:04Speaker 02

  Real name?

• 30:04Speaker 04

  I'm not lying, I'm a mum.

• 30:06Speaker 02

  Oh, my.

• 30:06Speaker 04

  His name was Jerry Pantaman. Maybe that was just a name he used then, but I was there. I don't know if he was actually christened or born Jerry Pantaman. Makes a bit of sense now, but Jerry was magnificent, you know what I mean? And there was me, a kid in like a little Lacoste shirt and a slacky and a pair of Adidas sneakers. And then I was with a lad in a pair of baggy jeans and a flower on his back bin and, you know, his hair all over the place. And he was into, so there was him and then there was a girl who was a punk and was a little hippie. So it was this wonderful place. To be creative.

• 30:35Speaker 03

  Yeah.

• 30:35Speaker 04

  Or to meet all different people from different backgrounds and different environments.

• 30:39Speaker 03

  Yeah.

• 30:39Speaker 04

  Yeah. Yeah, and it was that kind of, we were all there for the one common purpose, and that was to create something.

• 30:44Speaker 03

  That's it.

• 30:44Speaker 04

  And Jerry brought that out of you, do you know what I mean? He was amazing. I remember we did a play called Easy that he wrote. And we kind of, I remember being on stage thinking, oh wow, I'd love to do this forever.

• 30:54Speaker 03

  Yeah.

• 30:55Speaker 04

  To then maybe make enough money to like, maybe raise a family and get a house and.

• 30:59Speaker 03

  Yeah.

• 30:59Speaker 04

  But I remember just thinking at the back of the stage waiting, thinking, wow, I'd love to do this forever.

• 31:04Speaker 03

  Yeah.

• 31:04Speaker 02

  I love that, I love that you like had those moments.

• 31:07Speaker 03

  Yeah.

• 31:07Speaker 04

  What about, didn't you have that moment though?

• 31:09Speaker 02

  I, I actually, I, I mean, I always, I loved music, I always grew up loving music and wanting to make music and then have the worst singing voice ever and have no, awful.

• 31:20Speaker 03

  Really?

• 31:21Speaker 02

  Like to the point when I've done karaoke, the people in the karaoke place on my life. I've said, can you not do that again? I, I did it once in New York and the guy came over and was like, you, please.

• 31:32Speaker 04

  Stop.

• 31:33Speaker 02

  Let someone else do it. Anyway, so I've always loved music, I wanted to do something in music, and then I really loved radio and like, we didn't have Sky and we didn't have the internet. So we had four channels and you had to just watch whatever your mum and dad was watching. So I was like, I don't wanna watch, I don't know, The Bill or something. So I'd go to my room and listen to the radio and I thought I'd discovered John Peel. And I was like, there's this guy on at night, plays brilliant music. My dad was like, John Peel?

• 32:01Speaker 03

  That's him.

• 32:03Speaker 02

  Yeah, cause like, no one in my school was talking about him.

• 32:06Speaker 03

  Of course.

• 32:07Speaker 02

  And he was on like ten o'clock at night, so I'd go there and just, I just loved listening to music and then I thought, oh mate, that was the next best thing. I thought I should do something that was near to music as, as it could be. Yeah, and I remember saying to my brother's girlfriend at the time, like, I wanna be a radio DJ, but I feel like it's like saying I wanna be like a footballer or an astronaut. And she was like, people are astronauts.

• 32:28Speaker 03

  Yeah.

• 32:29Speaker 02

  And I was like.

• 32:29Speaker 04

  Wow.

• 32:30Speaker 03

  Loads.

• 32:30Speaker 02

  Yeah.

• 32:31Speaker 04

  Wow, that's brilliant.

• 32:32Speaker 02

  People are footballers. I was like.

• 32:34Speaker 03

  And I can remember that day vividly.

• 32:37Speaker 04

  I love that people are astronauts.

• 32:41Speaker 02

  She was like, so just do it.

• 32:42Speaker 03

  Yeah.

• 32:43Speaker 02

  So is that alright then, Leah?

• 32:44Speaker 03

  Alright Leah.

• 32:45Speaker 04

  Oh bloody day.

• 32:46Speaker 05

  And you're tea tea?

• 32:47Speaker 03

  Yeah.

• 32:48Speaker 04

  Yes please.

• 32:49Speaker 05

  I'm good, I'm still going.

• 32:51Speaker 02

  I'm still going.

• 32:52Speaker 05

  Yeah, like have the chats and have the food.

• 32:55Speaker 02

  If you wanna try this by the way, if you wanna make this at home, then you can of course get all the ingredients and the recipe, waitrose.com forward slash dish recipes, they're all on there. And there's a wine pairing as well, which is a Gavert Tramena.

• 33:09Speaker 03

  Oh wow.

• 33:10Speaker 02

  Yeah, and it's an aromatic white, so great with a sort of spicy Asian flavour, like what we're having right now.

• 33:16Speaker 04

  Perfect.

• 33:19Speaker 02

  Hey, we need to talk about Thousand Blows, because there's a brand new season of it to watch right now, which you can watch on Disney Plus, you can see it whenever you like.

• 33:29Speaker 05

  Yeah.

• 33:29Speaker 02

  Do go watch it if you've not already seen it. And tell us where we find you guys in season two, because Stephen, you're in a bit of a bad way in this one.

• 33:38Speaker 05

  Yeah.

• 33:38Speaker 02

  Bit of a bit of old trench foot going on.

• 33:40Speaker 04

  Yeah, yeah. Wow, yeah, no, well picked up on.

• 33:43Speaker 05

  Oh, I said that today.

• 33:44Speaker 04

  In the show, no need.

• 33:45Speaker 02

  In the show.

• 33:46Speaker 04

  Yeah, he's had an amazing fall from grace, do you know what I mean? This, this man who we saw throughout the first series is, well, at the end of that first series, he committed this horrific act, and that's what homes him, do you know what I mean? And we pick it up, we actually filmed it back to back.

• 34:03Speaker 05

  Alright.

• 34:04Speaker 04

  So we did season one.

• 34:05Speaker 05

  Mm-hmm.

• 34:06Speaker 04

  Then we had.

• 34:06Speaker 05

  One week.

• 34:07Speaker 04

  One week break.

• 34:08Speaker 05

  Yeah.

• 34:08Speaker 04

  And then we did season two.

• 34:09Speaker 05

  Oh my god.

• 34:10Speaker 04

  Yeah.

• 34:11Speaker 02

  And how long does it take to do a season of something like this? Because it's such a.

• 34:15Speaker 04

  Four or five.

• 34:15Speaker 05

  Four or five months.

• 34:16Speaker 04

  Four or five months.

• 34:17Speaker 05

  Yeah.

• 34:17Speaker 02

  Wow.

• 34:18Speaker 04

  Yeah.

• 34:18Speaker 03

  Because it was all built for it, wasn't it? Because I was looking, going, when did they film that?

• 34:23Speaker 04

  Yeah, the set, we built that set from scratch. Our magnificent crew.

• 34:27Speaker 05

  Yeah.

• 34:28Speaker 04

  Our set designer and, you know, all of the amazingly talented production people involved, and that was magnificent. They actually, each brick was painted individually, wasn't it?

• 34:37Speaker 05

  I love that fact.

• 34:38Speaker 04

  That's amazing.

• 34:39Speaker 05

  Yeah.

• 34:40Speaker 04

  And the attention to detail was huge. So we could walk around that set and amass ourselves in it, you know what I mean? You could go down the street, turn around and there's a big horse, you'd be like, whoa.

• 34:50Speaker 05

  You didn't feel like it was a set.

• 34:52Speaker 04

  No, it didn't feel like it, it felt like it was the real world.

• 34:54Speaker 05

  You really did feel it.

• 34:55Speaker 04

  Yeah.

• 34:55Speaker 02

  It feels like it has like depth and layers, isn't it? It's a total world that was created in this show.

• 35:00Speaker 05

  Yeah.

• 35:01Speaker 02

  It really does, you can tell the detail of it when you watch it.

• 35:03Speaker 03

  And where's your storyline, Erin, when we open up season two?

• 35:07Speaker 05

  So yeah, Mary Carr is getting the gang back together.

• 35:09Speaker 03

  Yeah.

• 35:10Speaker 05

  So she's adamant that the elephants need to assemble.

• 35:14Speaker 03

  Yeah.

• 35:14Speaker 05

  And she, yeah. Elephants assemble. And she's doing it, she's, she's leading the way and she's, she's finding them all again. And like, she's gonna lead a very, very big heist that happens over the course of the series. It's very exciting.

• 35:28Speaker 02

  Now, to prepare for your role, you did, I read somewhere that you like learnt to pickpocket?

• 35:33Speaker 05

  Yeah.

• 35:33Speaker 02

  Where do you learn that?

• 35:34Speaker 05

  Well, I mean, I didn't like take.

• 35:36Speaker 02

  Who teaches you that?

• 35:37Speaker 05

  The task on myself, basically, the boys had to go and do boxing and we got to go and do pickpocketing lessons.

• 35:43Speaker 03

  Right, okay.

• 35:43Speaker 04

  Oxford Street.

• 35:46Speaker 05

  I bloody wish, it was in.

• 35:48Speaker 04

  He's a professional pickpocketer.

• 35:49Speaker 05

  He genuinely, so that he, yeah, a professional pickpocketer came. And that's like a tongue twister, that is, a professional pickpocketer. But yeah, he like, kind of like got us all in a room and taught us how to do it. But essentially, you've just got to have.

• 36:04Speaker 03

  Your wits about, where's the distraction, isn't it?

• 36:06Speaker 05

  And the balls to do it. You've just got to be able to like stick your hand in someone's pocket.

• 36:10Speaker 02

  Did you do it at the Golden Globes, do you want?

• 36:12Speaker 03

  Yeah.

• 36:13Speaker 05

  You're doing it essentially, not to take it away from the craftsmanship of it, but essentially, you're just sticking your hand in someone's pocket.

• 36:20Speaker 03

  Without them noticing, yeah.

• 36:22Speaker 05

  So it's all about like pointing over there and doing a little bit of this and that. Yeah, a little bit.

• 36:26Speaker 02

  The elise, what a fun thing to do, though, isn't it?

• 36:28Speaker 05

  It is fun, it is fun. And they would like have us in like those big boxing scenes, they'd have us just like roaming around. They'd set up loads of cameras and they'd just be like, right, go, go pickpocket. So like, it was legit and we could do it.

• 36:40Speaker 04

  And that's the beauty about what we do sometimes, you know what I mean? That kind of. I never thought I'd be able to play a boxer. Mm. But yet you do, you get it, you know, you do the training, you get in shape and you you learn the style and what to do and you you have a great time creating these characters, don't we? Mm. Well, we're just working class kids from, do you know what I mean, from Little Estates, so. Yeah. To be on a big massive set, which is kind of tantamount to Hollywood stars, it's Disney, but it's like a Disney set.

• 37:08Speaker 05

  Yeah, the real deal.

• 37:09Speaker 04

  The scale of it's wonderful. And we just had such a great time, do you know what I mean? Yeah. We were skipping to school, weren't we? Yeah.

• 37:15Speaker 05

  Yeah, it was, honestly, it was an absolute dream.

• 37:17Speaker 04

  And the the great thing about, you know, the concept of what came about for us was we were real people that existed. Mm. We're not saying this is what happened. No, but yeah. But these were true people that that existed at the time.

• 37:30Speaker 05

  Yeah, yeah, yeah, they're in the history books and everything.

• 37:32Speaker 04

  The amount of research you did for Mary.

• 37:33Speaker 05

  Yeah, there's there's a lot of stuff out there about the Forty Elephants and so that kind of created the backbone. So you were like, okay, they robbed Harrods, like they nicked kids, like they did like all these horrendous things. But it was so informative because you're like, oh, okay, if you're willing to do that.

• 37:47Speaker 04

  Mm.

• 37:47Speaker 05

  That that then has a massive impact on my mentality going into this, like, so it was it was pretty special.

• 37:54Speaker 04

  You enjoyed the the research and the backstory.

• 37:58Speaker 05

  I love it. But I've I found out like we're very similar. We like to like dig and dig and dig and then just throw it all up in the air when we're on set. Because you kind of can't hold on to any of that stuff, you have to just kind of see what happens.

• 38:08Speaker 04

  Yeah.

• 38:09Speaker 05

  So that was also really special to get to like dance with you in the ring in that sense.

• 38:13Speaker 04

  Mm.

• 38:13Speaker 05

  That's really fun.

• 38:14Speaker 02

  So you did like the two series back to back.

• 38:16Speaker 04

  Yeah.

• 38:16Speaker 02

  You also did, of course, Adolescence together.

• 38:19Speaker 05

  Yeah.

• 38:19Speaker 02

  So you spent a lot of time together, like a few years together. When when did you first cross paths? When was the first time that you heard of each other that you were going to work of each other?

• 38:30Speaker 05

  I mean, I'd obviously blimmin' known about this guy.

• 38:32Speaker 04

  Yeah, I mean, you know about him, yeah, yeah.

• 38:33Speaker 05

  So as soon as I knew he was connected to a thousand blows, I was like, what is going on? And then, obviously, thank God it went my way. And then we luckily we had the same publicist and she reached out and she was like, he's not supposed to do this, but Stephen wants to call you. And I was like, what? And then my phone rang and obviously I knew it was you, but I just let it go because I was like, as if that's Stephen Graham on the end of that. Just so I had to go and then I ran out to my car and I had a chat with you in the car because I was like, I was too overwhelmed.

• 38:59Speaker 03

  So why isn't he allowed to call you to us? He's not allowed off the job or something?

• 39:03Speaker 05

  I don't know, like, as in, like, to go through the kind of back door of, like, your publicist. Like, it was a little sneaky.

• 39:09Speaker 04

  What happened was, um, we were, we were looking to cast for Mary. Um, and our publicist said, um, she said to me, have you seen Erin Doherty? And I was like, yeah, she's brilliant, but she's dead posh, isn't she?

• 39:22Speaker 03

  Hmm.

• 39:22Speaker 04

  And she went, no. And I was like, yeah, she is, she's princess, son. And she was like, and I was like, and I said, and I said, I don't mean to be disrespectful, but we want to cast people from working class backgrounds.

• 39:32Speaker 03

  Yeah, yeah, yeah.

• 39:33Speaker 04

  Not, not being out of order in any way, shape or form.

• 39:36Speaker 03

  The honesty of it all.

• 39:37Speaker 04

  Yeah, and I wanted you to have that authenticity. Do you know what I mean? That's what, that's what we were looking for.

• 39:41Speaker 03

  Yeah.

• 39:42Speaker 04

  We wanted to create that opportunity for a working class actor. That was what I wanted.

• 39:45Speaker 05

  Yeah.

• 39:45Speaker 04

  And I went, no, she's dead posh. Not against posh people at all. Um, but she went, no, she's not that posh. And I was like, what do you mean, not that posh? She's a proper cock. And I went, no, she's not. She went, watch this. And she pulled this, you with a bag or something?

• 40:01Speaker 05

  Yeah, some video I did, you know those, like, what's in my bag?

• 40:04Speaker 03

  Oh, yeah, yeah, yeah.

• 40:05Speaker 05

  So it's one of them random things.

• 40:06Speaker 04

  So she's got luck. And I just said, right, what's in my bag? And I went, I went, wow. I went, wow, what's going on here?

• 40:15Speaker 03

  That's Mary.

• 40:16Speaker 04

  And then I went, she's got to come in, she's got to get in. And that was it. And then I saw her and then, and then I fell in love with her, do you know what I mean?

• 40:23Speaker 05

  That's so funny.

• 40:24Speaker 02

  And cheap face listening to that.

• 40:27Speaker 05

  I can't believe it. Like, thank God I did that bloody video. I can't, like, I can't, yeah, it's very, very strange.

• 40:33Speaker 04

  Now she's one of the most marvellous actors I've ever worked with, do you know what I mean? Thankfully.

• 40:36Speaker 03

  Oh.

• 40:37Speaker 05

  No, honestly, the love is, the love is mutual. Yeah, it's a real special thing.

• 40:43Speaker 02

  So then were you doing, like, On a Thousand Blows and then Adolescence Happened? Because that first?

• 40:47Speaker 04

  Yeah, that was first.

• 40:48Speaker 05

  Yeah, I remember asking you at the end of A Thousand Blows what you were up to. Just, we were on, it was just you and me on set that day and we were walking to set from the green room. And I was like, what's going on? You started talking to me about this thing and you were like, and the camera's gonna follow the police car into. And I was like, wow, that's gonna be amazing. And then we obviously wrapped that and that was the end. And then a couple of months later, you reached out again.

• 41:07Speaker 04

  Yeah, because I couldn't say there and then, ah, and I want you to do this, just in case it doesn't come off. Sure, yeah. So when I was set, when I was telling you the idea and the possibility, I wanted to go, oh, do you wanna do it?

• 41:18Speaker 05

  But I wasn't even asking for that reason.

• 41:20Speaker 04

  No, no, no, you weren't fishing, I don't remember.

• 41:21Speaker 05

  No, I wasn't.

• 41:22Speaker 04

  No, like, no. But I remember when we phoned, when me and Hannah phoned you and said, you know, would you do it? You were blown away when you did it.

• 41:27Speaker 05

  Yeah.

• 41:28Speaker 04

  Yeah.

• 41:29Speaker 05

  I didn't even read it. I was just like, of course I'm gonna do that.

• 41:32Speaker 02

  She didn't read it, she just said she was gonna do it.

• 41:34Speaker 05

  Yeah, because you don't say no.

• 41:36Speaker 03

  Yeah, of course.

• 41:37Speaker 05

  Of course you do it. Yeah. So it was such a special project to be involved.

• 41:41Speaker 04

  We've had a wonderful time together, haven't we?

• 41:42Speaker 05

  It's been gorgeous.

• 41:43Speaker 03

  Keep doing stuff together.

• 41:44Speaker 04

  Yeah.

• 41:45Speaker 02

  Yeah, we'd love to.

• 41:46Speaker 05

  Been lovely.

• 41:46Speaker 02

  I'm gonna do this. I'm worried about, it's gonna be dessert time, Anne.

• 41:49Speaker 03

  Well, carry on talking, Nick, do the job.

• 41:55Speaker 05

  I'm so, so excited.

• 41:56Speaker 04

  No, can I, should we go over and watch it or?

• 41:59Speaker 05

  Are you gonna go round?

• 42:00Speaker 02

  Stephen's going ringside. Here we go.

• 42:02Speaker 05

  Ringside.

• 42:03Speaker 02

  Here we go, he's going ringside.

• 42:04Speaker 03

  I don't think I've ever made a millefeuille with this much pressure.

• 42:09Speaker 02

  Oh, there we go. It's like silence.

• 42:12Speaker 03

  Yeah.

• 42:13Speaker 02

  No, we're currently just watching Angela constructing it.

• 42:16Speaker 03

  Yeah.

• 42:16Speaker 02

  Oh, wow. And then it's.

• 42:17Speaker 03

  There's loads of raspberries here, I'm gonna put those on there. You like raspberry, Stephen?

• 42:22Speaker 04

  Yes, I do love them.

• 42:22Speaker 03

  Beautiful.

• 42:23Speaker 02

  Get them on there.

• 42:24Speaker 03

  Then we'll probably do another, we'll do three layers, I think.

• 42:26Speaker 04

  Okay, okay.

• 42:27Speaker 03

  We can do, yeah.

• 42:29Speaker 05

  This is special.

• 42:31Speaker 03

  Yeah, that's it. So put that layer on top there.

• 42:33Speaker 02

  There we go.

• 42:34Speaker 04

  I feel like one of them judges now, okay.

• 42:35Speaker 02

  Yeah, I was gonna say.

• 42:36Speaker 04

  I've gone all.

• 42:38Speaker 02

  Walk us through what you're doing, Gail.

• 42:39Speaker 03

  And then we've got.

• 42:42Speaker 03

  Then we've got our double cream on here.

• 42:44Speaker 02

  Oh, yeah.

• 42:44Speaker 03

  Where's me icing sugar?

• 42:45Speaker 02

  Oh, icing sugar. Oh, here we go.

• 42:47Speaker 03

  There we go. This is quite a big one, I think.

• 42:49Speaker 02

  Yeah.

• 42:49Speaker 03

  I'm sure my friend Richard Burson will be going, oh, she's made that too big. She's done that too big.

• 42:55Speaker 04

  Anthony wants to just pick it up. Blimey, yeah, you can do that.

• 42:58Speaker 05

  Thank you. Is that what you do? You put it in like a sarnie?

• 43:00Speaker 04

  Well, you could do, but it'll, it'll fall apart on you.

• 43:03Speaker 02

  I don't know you're gonna do that.

• 43:04Speaker 04

  I just know it's gonna be unbelievable.

• 43:05Speaker 05

  Oh, my God. I'm so gutted that you can't have it.

• 43:08Speaker 04

  I know.

• 43:08Speaker 02

  Me too.

• 43:11Speaker 02

  Yeah.

• 43:11Speaker 04

  Oh, Ange, you know what? I'm having a little espresso.

• 43:13Speaker 03

  A little espresso.

• 43:14Speaker 05

  Oh.

• 43:15Speaker 02

  Do you want a little espresso? Will it pop? Oh, could, could I?

• 43:18Speaker 05

  At the end of the world.

• 43:19Speaker 02

  Do you want an espresso?

• 43:20Speaker 05

  Let's do it.

• 43:23Speaker 05

  We're going to town.

• 43:24Speaker 02

  Espresso for the guys as well.

• 43:25Speaker 05

  Oh, my word.

• 43:26Speaker 02

  Absolutely. Anything you want. Delicious. Yeah, a little espresso.

• 43:30Speaker 04

  That's next level, that.

• 43:31Speaker 03

  There we go.

• 43:32Speaker 02

  Oh, yes. Well, Andrew, give us a recipe for that, Ange.

• 43:36Speaker 05

  Yeah.

• 43:36Speaker 02

  How to do that, come on.

• 43:37Speaker 03

  Puff pastry.

• 43:37Speaker 02

  Yeah, puff pastry.

• 43:39Speaker 03

  And you can buy, this is pre-rolled, pre-made puff pastry.

• 43:41Speaker 04

  So it's in a packet thing and you just throw it in the oven?

• 43:43Speaker 03

  Yeah, yeah, yeah.

• 43:44Speaker 04

  You flatten it out, do you?

• 43:45Speaker 03

  No, no, you don't have to do that at all. Literally, just roll it out, prick it with a fork.

• 43:49Speaker 02

  Yeah.

• 43:50Speaker 03

  And let it rise up. And that will take about 15, 20 minutes. And, and then you don't want it to rise too high, and it rises about that, then flip it over the other side. Very gently turn it over, and another sort of five minutes in the oven. And then I've just done whipped cream and raspberries.

• 44:05Speaker 02

  And just slice it and air it like a sandwich.

• 44:07Speaker 03

  And that sliced it like that, like a sandwich. Yeah, I probably put a bit too much cream there.

• 44:10Speaker 05

  No, you didn't.

• 44:11Speaker 02

  No, you didn't, no, you didn't. Erin, duck, it's time for your fast food quiz.

• 44:16Speaker 05

  Okay.

• 44:16Speaker 02

  Are you ready?

• 44:17Speaker 05

  I'm so ready.

• 44:18Speaker 02

  Okay.

• 44:18Speaker 05

  I've had a coffee.

• 44:21Speaker 05

  Might make no sense.

• 44:22Speaker 02

  What is your favourite way to eat eggs?

• 44:24Speaker 05

  Dippy.

• 44:26Speaker 03

  Oh, yeah, I love a dippy.

• 44:27Speaker 02

  Great, one point.

• 44:28Speaker 03

  Favourite sandwich filling?

• 44:30Speaker 05

  Sausage.

• 44:31Speaker 02

  Form of potato.

• 44:34Speaker 05

  Favourite form of potato?

• 44:34Speaker 02

  Yeah.

• 44:35Speaker 05

  Um, roast.

• 44:37Speaker 02

  Roast.

• 44:37Speaker 03

  What dish you miss the most when you're away from home?

• 44:40Speaker 05

  Tuna pasta.

• 44:41Speaker 03

  Oh, okay.

• 44:42Speaker 05

  I love it. Just a solid, solid meal.

• 44:45Speaker 02

  What is the best crisp, Erin?

• 44:47Speaker 05

  Prawn cocktail.

• 44:49Speaker 02

  Wow.

• 44:49Speaker 04

  Whoa.

• 44:50Speaker 02

  Exactly.

• 44:51Speaker 03

  Out there.

• 44:52Speaker 02

  Wow, you've gone there.

• 44:52Speaker 05

  Why? Why is that?

• 44:54Speaker 04

  Where's Louis Way?

• 44:57Speaker 04

  Prawn cocktail.

• 44:59Speaker 05

  What's wrong with playing Chris?

• 45:00Speaker 04

  When did you last have a pack of the prawn cocktails?

• 45:02Speaker 05

  Have you had them all?

• 45:03Speaker 04

  Do they even make them anymore?

• 45:05Speaker 05

  Are you joking me? Prawn cocktails are everywhere. You get them in every... You get prawn cocktail Wotsit. You get prawn cocktail... A prawn cocktail Wotsit is banging. You get prawn cocktail Pringles. You get prawn cocktail everything.

• 45:23Speaker 03

  Prawn cocktail Pringles?

• 45:24Speaker 05

  You get prawn cocktail Pringles. Guys?

• 45:26Speaker 03

  Erin, you've gone mad. I've lost the plot.

• 45:28Speaker 05

  Prawn cocktail, guys.

• 45:30Speaker 02

  I've seen them at my grands in like...

• 45:32Speaker 05

  Are you kidding me, guys? Get back on the prawn cocktails.

• 45:36Speaker 03

  We're coming back.

• 45:36Speaker 04

  We're at the baby gym. You know what I mean?

• 45:40Speaker 05

  Prawn cocktails? Sorry, George.

• 45:41Speaker 03

  So what's your favourite pasta?

• 45:43Speaker 05

  Linguine.

• 45:44Speaker 03

  Linguine, nice.

• 45:44Speaker 02

  What is the best Sunday roast?

• 45:47Speaker 05

  My mum's.

• 45:47Speaker 02

  Yes, very good. What's your favourite toast topping?

• 45:51Speaker 05

  Oh, I love marmalade.

• 45:54Speaker 03

  Nice.

• 45:55Speaker 05

  I love marmalade.

• 45:56Speaker 03

  Good shout, yeah. Yeah, good shout.

• 45:58Speaker 05

  With the bits.

• 45:59Speaker 02

  With the bits.

• 46:00Speaker 05

  With the bits.

• 46:01Speaker 03

  Very impressed, Stephen. Very impressed. I'll have to take a photo of that.

• 46:05Speaker 04

  I smashed the curry as well, did you see that? Two bowls.

• 46:08Speaker 03

  I am. I'm gonna take a picture of that, please.

• 46:10Speaker 04

  Two bowls.

• 46:11Speaker 03

  All right, Stephen, let's do you.

• 46:12Speaker 04

  Oh, God, okay.

• 46:13Speaker 02

  Stephen Graham, you ready for fast food quiz?

• 46:16Speaker 03

  Yeah, let's go.

• 46:17Speaker 02

  What is the best way to eat eggs?

• 46:20Speaker 04

  Poached.

• 46:21Speaker 03

  Okay, what's your favourite sandwich filling?

• 46:25Speaker 04

  Oh, okay, proper, proper, proper. Proper, proper, proper. Okay, I'm gonna go posh. Is it iberico, iberico? How do you pronounce it, am? Iberico?

• 46:33Speaker 05

  Oh, Iberico.

• 46:33Speaker 04

  Iberico ham, yeah. Oh, yeah, I'm dyslexic. Iberico ham.

• 46:36Speaker 03

  So am I, don't worry.

• 46:37Speaker 04

  And I'm just gonna throw this at you. Now, you may, you may, you may change your opinion of me entirely now.

• 46:42Speaker 03

  Never.

• 46:43Speaker 04

  Dairy Lee.

• 46:44Speaker 03

  Really?

• 46:46Speaker 04

  I'm telling you, iberico ham and some dairy bits, a load of dairy, look. I still get Dairy Lee, you know.

• 46:53Speaker 03

  I mean, I like a Dairy Lee. I like a Dairy Lee, and I like the red ones in the wax as well.

• 46:57Speaker 04

  Baby Bell.

• 46:57Speaker 03

  Baby Bell.

• 46:58Speaker 04

  Between Dairy Lee with iberico ham and a little bit of some...

• 47:00Speaker 03

  I've had it with the Iberico ham.

• 47:01Speaker 04

  And a bit of tomato.

• 47:02Speaker 03

  I'll give it a go. I'll give it a go.

• 47:04Speaker 04

  We'll try it. We'll try it.

• 47:05Speaker 03

  I'm up for everything, yeah.

• 47:06Speaker 04

  Prawn cocktail crisps.

• 47:07Speaker 03

  Yeah, exactly.

• 47:08Speaker 05

  I can't, but I know that it's wrong.

• 47:10Speaker 02

  It's not cheese, is it, Buck?

• 47:10Speaker 05

  It's not cheese.

• 47:11Speaker 04

  It's not cheese. I still get Dairy Lee.

• 47:14Speaker 02

  What is your, what's your favourite herb?

• 47:21Speaker 04

  Not guilty, you're on it.

• 47:24Speaker 02

  Next question.

• 47:25Speaker 04

  That was a flashback.

• 47:28Speaker 04

  There aren't many herbs out there, by the way, people. Yeah, go on.

• 47:32Speaker 03

  What's your favourite crisp? Come on then, just the broad cocktail. What's yours?

• 47:35Speaker 04

  Crisp? I haven't really been enjoying crisp for a while, but if you're gonna throw cris- Oh, no, them thingy, them spicy crisp now.

• 47:43Speaker 02

  Ooh, like a chili?

• 47:44Speaker 04

  Yeah, like a jalapeno.

• 47:46Speaker 03

  Oh, wow, yeah.

• 47:47Speaker 04

  Yeah, kind of, yeah. Yeah, like a spicy.

• 47:49Speaker 02

  What's your favourite, if you have one, kitchen utensil? What's the guy? Just written on the card.

• 47:58Speaker 04

  A garlic crusher.

• 47:59Speaker 03

  Oh, very good, okay. And when you're away, what's your favourite dish you miss from home?

• 48:07Speaker 04

  Tomato soup.

• 48:08Speaker 03

  Oh.

• 48:09Speaker 04

  Yeah, tomato soup.

• 48:10Speaker 03

  I like that one.

• 48:11Speaker 04

  Yeah.

• 48:11Speaker 03

  Yeah.

• 48:12Speaker 02

  And finally, favourite dish from your childhood?

• 48:17Speaker 04

  I think, um, me ma used to make these chops with rice, but it was like, her gravy was unbelievable.

• 48:24Speaker 03

  Right.

• 48:25Speaker 04

  It was like a kind of, it was gravy with a little bit of tomato in it, but yeah, and her chips, me ma's chips. Me ma's chips were the bollocks.

• 48:33Speaker 03

  Were they thick chips?

• 48:34Speaker 04

  Yeah, they were brilliant. They were proper, yeah, with the bits and the chip man and all that.

• 48:37Speaker 03

  Yeah, yeah.

• 48:37Speaker 04

  But, um, yeah, so me ma's chips. Chops, chips and rice.

• 48:41Speaker 03

  Nice.

• 48:42Speaker 04

  Chops, chips and rice.

• 48:43Speaker 03

  Like that, chops, chips and rice.

• 48:45Speaker 04

  Chops, chips and rice.

• 48:48Speaker 02

  And we come to the end of the show question. For your chance to win the Waitrose goodie bag here. One each.

• 48:54Speaker 03

  One each. That's yours, Erin.

• 48:56Speaker 04

  One question each.

• 48:57Speaker 02

  No, uh, one question.

• 48:59Speaker 04

  Can we confer?

• 49:00Speaker 02

  You can confer.

• 49:00Speaker 03

  Oh, right, we're team. There we go.

• 49:02Speaker 02

  There we go, okay. Stephen and Erin, thank you for coming on Dish, the first of our brand new season.

• 49:08Speaker 03

  Yeah.

• 49:12Speaker 02

  To win the Waitress Goody Bag, we need one of you to step up and juggle.

• 49:17Speaker 05

  Oh, for god's sake.

• 49:19Speaker 02

  Please choose your fruit of choice and show us what you have.

• 49:22Speaker 03

  Underneath your bag there.

• 49:24Speaker 05

  Well, you're never gonna juggle a lemon, are you?

• 49:26Speaker 02

  Well, as the old saying goes.

• 49:29Speaker 05

  I haven't done this in a while.

• 49:30Speaker 02

  Okay. When was the last time you juggled?

• 49:31Speaker 05

  Oh, well, there's glasses and everything, guys.

• 49:35Speaker 02

  Keep it high risk.

• 49:36Speaker 05

  Right, here we go.

• 49:37Speaker 02

  Okay, here we go.

• 49:38Speaker 05

  Oh!

• 49:41Speaker 05

  Right, here we go.

• 49:42Speaker 03

  It's all right.

• 49:42Speaker 02

  Okay, we're okay.

• 49:44Speaker 05

  Yeah, we're good too.

• 49:46Speaker 02

  Oh?

• 49:47Speaker 05

  Yeah.

• 49:48Speaker 03

  Sorry, I was excited by that.

• 49:49Speaker 02

  Oh, oh?

• 49:54Speaker 05

  I'm done.

• 49:58Speaker 05

  I did it!

• 49:59Speaker 04

  I was actually...

• 50:00Speaker 05

  I was all right, right? Yeah! I did it, you see? I was happy I was in the back too.

• 50:05Speaker 04

  We were like, we were really going, oh, she did it! She did it!

• 50:09Speaker 05

  I did it, guys.

• 50:10Speaker 04

  We were like kids, we were like parents in a school play here, weren't we? Oh, look at our girl, eh?

• 50:15Speaker 05

  Oh, look at her!

• 50:16Speaker 04

  That's our Sharon on the stage, look at her.

• 50:18Speaker 05

  Honestly, my heart rate is through the roof, I was nervous.

• 50:22Speaker 03

  Tell you something, Ben.

• 50:23Speaker 05

  I did, I did! The performer in me was like, I need to, I need to do this.

• 50:28Speaker 04

  I'm gonna do this now.

• 50:29Speaker 05

  Oh, my word!

• 50:30Speaker 02

  Well, you're doing it, the goody bags are yours, guys. Well done, everyone.

• 50:35Speaker 05

  Thank you.

• 50:38Speaker 02

  I look at you and I'm like, yeah, I'll do it.

• 50:40Speaker 05

  Yeah, you've got to give it a go.

• 50:41Speaker 02

  You're smashing it. Congrats on everything and congrats on the new series as well. You can see A Thousand Blues on Disney Plus right now. Guys, thank you so much.

• 50:50Speaker 05

  Thank you.

• 50:51Speaker 04

  Thank you, everybody.

• 50:53Speaker 03

  Thank you, thank you.

• 50:54Speaker 05

  That was so fun.

• 50:55Speaker 02

  That was so fun.

• 50:57Speaker 05

  I loved it, that was so much fun.

• 50:59Speaker 02

  Oh, that was really lovely. Well, there we go. Stephen Graham and Aaron Doherty. I love them.

• 51:04Speaker 03

  No, that's made my... Everything's been made worthwhile. No, honestly, that's like, they've been one of my favourite guests.

• 51:11Speaker 02

  Really?

• 51:12Speaker 03

  No, genuinely, because I do think he is iconic. You know, he is gonna go down as, if not now, one of the greatest actors of his generation. And I think influential about all the stuff he does now culturally, I think is really important. So, no, that has. I can't wait. I even took a picture of his empty plate for the Melfoi.

• 51:31Speaker 02

  And love that you did that last minute.

• 51:32Speaker 03

  Yeah.

• 51:33Speaker 02

  I love when you said you were...

• 51:34Speaker 03

  Did I tell you something, the truth though?

• 51:35Speaker 02

  Yeah.

• 51:36Speaker 03

  So, I was at Linwood last night and I was thinking in my head and I thought, I'm gonna make this puff pastry. So, I was there in the pastry, we had a dinner and I was rolling this puff pastry. And I did cook it, but it didn't quite work as well as I had. So, I really wanted to make it for him because I'm such a fan, you see. So, we did it. Oh, much. And, you know, if I forgot about you and your gluten, I thought I'd have made you one.

• 51:57Speaker 02

  No, don't worry. Yeah, don't bother. But, thank you.

• 51:59Speaker 03

  No, that's fine.

• 52:01Speaker 02

  And I love them together. Such a good dynamic.

• 52:03Speaker 03

  She's brilliant.

• 52:04Speaker 02

  They were really great together. They were fantastic. Well, thank you for listening, everybody. Thanks for being here for kicking off the final season. And if you do wanna get in touch with us, we'd love to hear from you. You can email us, [email protected]. Send us any questions, any queries, any thoughts.

• 52:23Speaker 03

  Anything you like.

• 52:24Speaker 02

  Anything you like. Get in touch with us.

• 52:25Speaker 03

  Just chat.

• 52:26Speaker 02

  Next week, we welcome Ramesh Rang and Ethan, who we've wanted on this podcast for years. And finally, he's cracked.

• 52:34Speaker 03

  About this time last year, it was a year ago, I think, we asked him. He said, oh, come on.

• 52:38Speaker 02

  No, no. No, we've been asking for longer than a year.

• 52:41Speaker 03

  Oh, really?

• 52:42Speaker 02

  This time last year was when we struck the deal and went on his radio show.

• 52:46Speaker 03

  It's taken him a year to get him on.

• 52:47Speaker 02

  Taken him a year to get back.

• 52:49Speaker 03

  Very true.

• 52:50Speaker 02

  So, finally, we've got him.

• 52:51Speaker 03

  Got him on.

• 52:52Speaker 02

  So, guys, thank you for listening. And, yeah, we'll see you next week for more Dish.

• 53:02Speaker 02

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

• 53:09Speaker 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.

• 53:17Speaker 02

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

• 53:23Speaker 03

  Dish from Waitrose is a cold glass production.

• 53:27Speaker 06

  Waitrose, the home of food lovers.