Jennifer Garner joins us for the ultimate Mother's Day roast beef

Can we take a moment for the Yorkshire puddings, too! We welcome Jennifer Garner to Dish for our Mother’s Day special, and the award-winning actor, known for her roles in Alias and the cult rom-com 13 Going on 30, is the perfect guest for such an occasion. Jennifer is a mum to three children and has a wonderful relationship with her mother, Pat, whose cooking helped shape Jennifer’s huge love of food. Jennifer has been pulling together meals on her Pretend Cooking Show (seen on Instagram) for years, with Pat making some great cameos along the way. No surprise, then, that she is very passionate about all the fine eats in life, like pizza, bread, roast chicken and big American salads. She sits down with us to chat about Season 2 of The Last Thing He Told Me, a thriller, which can be seen now on Apple TV. The show is based on the hugely popular books of US author Laura Dave, and sees Jennifer in the lead role of Hannah, unravelling the mysterious disappearance of her husband. Angela pulls out all the stops for our Mother’s Day roast with an incredible meal of roast beef & hasselback potatoes with chimichurri alongside perfect Yorkshire puddings, which seem to catch Jennifer by surprise. The meal is paired by our Waitrose wine experts with a bottle of Dona Paula El Alto Single Vineyard Malbec. So, for anyone wondering how to treat your mum this year, look no further. And please do share the results! You can watch full episodes of Dish on YouTube and 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

  You know those moments when everything just flows? Finding your keys first time? Or when the whole day falls into place? The little things, including the choices you make for your health, can help life flow better. That's where Benicol comes in. With a fresh new look and same trusted science, Benicol's Plant Stanol Ester has been shown to lower cholesterol. High cholesterol is a risk factor for coronary heart disease, based on a daily intake of 1.5 to 3 grams of plant stanols over 2 to 3 weeks.

• 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.

• 1:03Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And welcome to today's episode, which is gonna be a Mother's Day special of sorts.

• 1:14Speaker 03

  Of the day.

• 1:15Speaker 02

  Not Mother's Day today.

• 1:16Speaker 03

  No, obviously.

• 1:17Speaker 02

  Um, Mother's Day.

• 1:18Speaker 03

  But we're early.

• 1:19Speaker 02

  Sunday. We're early, we're prepping. Think of this time of the year as like the advent of Mother's Day.

• 1:26Speaker 02

  You know, everyone will be opening their Mother's Day calendars each morning. Oh, what forgot? Oh, potpourri. All the mum things. Hey, speaking of mums, my mum was here the other day. And when we left, she was like, I can't go over, Angela, she's gorgeous.

• 1:43Speaker 03

  Oh, bless Eileen.

• 1:44Speaker 02

  She was like, she's gorgeous. And then when I got on me, she was like, she is gorgeous. I was like, relax, everyone.

• 1:51Speaker 03

  What about the new glasses? That's what you were saying. What about me?

• 1:55Speaker 02

  Me, she was like, very attractive woman. Very attractive. My mum was like, very attractive.

• 2:03Speaker 02

  But she had a nice time here.

• 2:04Speaker 03

  She had a good time. She enjoyed it, yeah?

• 2:06Speaker 02

  Yeah, she did, yeah.

• 2:07Speaker 03

  She got into it, didn't she? We fed her.

• 2:09Speaker 02

  We gave her wine?

• 2:10Speaker 03

  She had a cup of tea. I was making Neil laugh. I said, you've got to admire Eileen. She's 82. She got off that train, straight in there, cup of tea, next minute, glass of rosé.

• 2:19Speaker 02

  She went, when my mum was there, I said, do you want tea? Do you want coffee? Do you want wine? She went, oh, I shouldn't have wine because no one else is having it. I said, so do you not want my? She went, no, I'll have it, but.

• 2:30Speaker 03

  I just said, you're good.

• 2:31Speaker 02

  She was like, no, no. I was like, once you're 82, get on it. But I've just been away with my mum for a few days and she was like saying, oh, I've not SPF'd my face. And she was like, who cares? She was like, [BLEEP] here. And she was like, I'm 83 soon. We went for a walk around. We went to Marrakech and we were walking around like the, the main souk. And just like a mad experience of a market with like, you know, people flying past on motorbikes and people selling stuff and like donkeys and people on a horse. It's like full on stressful situation, especially if you're in your 80s.

• 3:03Speaker 03

  Yes.

• 3:04Speaker 02

  And my mum was like, I can't wait to get back to the hotel. She said, I need a brandy. She went, and a fag. She said, I've never smoked, but I could start. And then the other thing she said was,

• 3:13Speaker 03

  How bizarre.

• 3:14Speaker 02

  She went, I might get a tattoo this year.

• 3:16Speaker 03

  Oh, wow.

• 3:17Speaker 02

  Yeah. So maybe we could get a Mother's Day tattoo for Eileen.

• 3:20Speaker 03

  Lovely.

• 3:20Speaker 02

  Do you go big on Mother's Day?

• 3:22Speaker 03

  We will go. I would go down and see mum. We'll go out for the day or I'll cook or something. She'll come up and see him. We'll get her brother and sister over and cousin. Yeah.

• 3:29Speaker 02

  What, your brother would come from America for Mother's Day?

• 3:31Speaker 03

  No, her brother and sister. So what we tend to do, if there's an occasion, we invite everyone because then it's easy to have it in one house rather than everyone sort of go and, you know, and then you'd sort of tick all the boxes. And we all go on the WhatsApp, that's done for another month. We've seen everyone. We all exchanged our news, although you do that on a daily basis, to the point some of us have WhatsApp, outside the family WhatsApp where we're going, did you see that on the family WhatsApp? Now I've given the secret to you. Yeah, all us cousins have another WhatsApp outside the uncles and aunts. No, we don't. I'm joking.

• 4:01Speaker 02

  No, she doesn't. She doesn't. Well, today we're going to do Mother's Day celebrations. So if you are thinking, should do something for Mother's Day, maybe a big get together.

• 4:10Speaker 03

  Exactly.

• 4:10Speaker 02

  Or maybe just making your mum not joke. We're making your mum, you know, a nice special dinner.

• 4:16Speaker 03

  Yeah.

• 4:17Speaker 02

  And that's what we're gonna do today. And we're gonna have today a really nice roast beef with Hasselback potato.

• 4:23Speaker 03

  Yes.

• 4:23Speaker 02

  With a chimichurri sauce.

• 4:25Speaker 03

  Chimichurri sauce, yeah.

• 4:26Speaker 02

  Which I'm so ready for. And we're gonna give it to Jennifer Garner.

• 4:29Speaker 03

  I know.

• 4:30Speaker 02

  Who's our guest today.

• 4:31Speaker 03

  She's huge, superstar.

• 4:33Speaker 02

  Yeah.

• 4:34Speaker 03

  And also, we're gonna give her Yorkshire puddings as well.

• 4:37Speaker 02

  Oh, really?

• 4:37Speaker 03

  Yeah, with some gravy, a little bit of Englishness in there, a little bit of horseradish on the side, which I know you're a fan of, so she's got everything.

• 4:45Speaker 02

  And so today with Jennifer, there's a lot to talk about. We're gonna talk about Mother's Day, of course. She's also a really keen cook. She posts a lot of cooking videos that she does. Yeah, so we need to talk about that. She's also got a brand new series of The Last Thing You Told Me. And so lots to talk about, but yeah, keen, great cook. And it's not Mother's Day in America, I don't think, till May.

• 5:06Speaker 03

  Yeah.

• 5:07Speaker 02

  So slightly hysterical for the American listeners.

• 5:09Speaker 03

  Yes.

• 5:10Speaker 02

  But get into it. Why not have two months' prep? It'll take you two months to figure out how to do these potatoes.

• 5:15Speaker 03

  Tell me about it.

• 5:16Speaker 02

  Do you know what I mean? And we have Jennifer Garner joining us in a second. But before we do, I would like to talk to you about hake.

• 5:22Speaker 03

  Oh, would you?

• 5:23Speaker 02

  Yeah.

• 5:23Speaker 03

  What do you know about hake?

• 5:25Speaker 02

  They're a bit more in chippies now.

• 5:27Speaker 03

  Well done on reading your cards.

• 5:29Speaker 02

  Rubricard. There's something about a date.

• 5:32Speaker 03

  What's it similar to? What type of other fish?

• 5:34Speaker 02

  Hake. It's like a white cod-y flavor, right?

• 5:37Speaker 03

  Exactly. There you go. It's quite a white flavor. It's much softer than cod, not as firm. Used a lot in Spain. I mean, the Spanish are the biggest eaters of hake all over, especially in Blazey. Have you been to San Sebastian yet?

• 5:48Speaker 02

  I have not.

• 5:49Speaker 03

  Well, when I take you, you'll see, hake is on every menu. And one of the things they do is they have these little hake cheeks. It's a real delicacy. You might have had them. Our friend Thomas, who runs Bratton Mountain, he sometimes puts them on because his restaurants very much feel that sort of Spanish vibe. And they have them in like a butter sauce or slightly pickled. And oh, shoot, that's the beef for Jennifer. Just gonna check that in a minute.

• 6:13Speaker 02

  Jennifer's Beefalum.

• 6:14Speaker 03

  Uh, Jennifer's Beefalum. And so it's, you know, it's a really, you know, it's beautiful. In Spain, they use every element of it. So we're using it a lot more in fish and chips now. We see it a lot more in our chipmunks. But it's a beautiful fish. You can use it like cod. So you can steam it in the oven. It takes lots of nice spices. Sometimes we do it with a nice little hazelnut pesto on top.

• 6:33Speaker 02

  Mmm.

• 6:34Speaker 03

  Lovely with a green sauce as well.

• 6:36Speaker 02

  So you want pan fry hake? My mum actually said the other day, she said, I meant to ask Angela about white fish.

• 6:41Speaker 03

  Yeah, you can pan fry it, but always skin side down first.

• 6:44Speaker 02

  Yeah.

• 6:44Speaker 03

  Always. And the way I sort of think to do it is put it in a pan that can go in the oven. So a nice bit of olive oil, nice and hot, skin side down, let it sort of um firm up and crisp up before you start moving it and then finish it, then turn it and then finish it in the oven.

• 7:00Speaker 02

  In the oven.

• 7:00Speaker 03

  But your mum won't believe me, so I'll have to show her one day. A piece of hake, you know, your standard sort of, you know, whatever, 150 grams, 130 grams. That would take about five, six minutes to cook. I know Eileen will want to put it in for half an hour. But it's great. It takes like, you know, treats, so it's lovely with spices, all those sort of things. I think it's really great. We love a putanesca sauce. But if you made a really loose putanesca sauce with hake, it really goes well. And it's easy. It's a lovely fish. We should eat more hake.

• 7:26Speaker 02

  Okay, well, thank you, Angela, for the hake news. Um, let's get in our guest, Jennifer Garner.

• 7:33Speaker 02

  Hi, welcome.

• 7:35Speaker 04

  Hi, Nick.

• 7:36Speaker 02

  I'm good. How are you, Nick? Are you okay?

• 7:38Speaker 04

  Yeah, I am. I'm so excited. Everybody, all during my press, people have been so excited for me that I get to do this podcast. Oh, that's fantastic. So happy to be with you.

• 7:47Speaker 02

  Oh, my God, thank you for being here. Well, we've been dead excited you were coming. You sit, Jen, down and I'll get you a drink.

• 7:53Speaker 03

  Come this way, Jen.

• 7:53Speaker 02

  We're gonna have a little non-alcoholic. It's like a sparkling tea.

• 7:58Speaker 04

  As you prefer.

• 7:59Speaker 03

  How's all your press going? Busy, busy?

• 8:01Speaker 04

  It's been great.

• 8:03Speaker 02

  Have you been doing like a junket situation?

• 8:05Speaker 04

  I've done some junkets.

• 8:06Speaker 02

  Oh, you've done a junket?

• 8:11Speaker 02

  Joining us on Dish today, we have a Golden Globe winning actor who could also make pasta from scratch. And they have a pretend cooking show, but today they're on our very real one. Please, a round of applause for Jennifer Garner, everybody.

• 8:27Speaker 02

  Wow.

• 8:28Speaker 04

  Hello.

• 8:30Speaker 02

  Well, thank you for coming to see us at Dish.

• 8:31Speaker 04

  Yes, I'm so happy to be here.

• 8:33Speaker 02

  Oh my God, we're so happy you're here. How is life for you at the moment? How is everything going?

• 8:37Speaker 04

  Oh, really? Oh, my gosh, it's been kind of rocket shippy, but great, lovely. Kind of a lot of things happening at the same time.

• 8:45Speaker 02

  And is that good thing?

• 8:46Speaker 04

  I mean, it's chaos of my own design.

• 8:49Speaker 02

  Yeah.

• 8:49Speaker 04

  So, yes, it is a very nice thing and it will calm down.

• 8:53Speaker 02

  OK, good, that's good to know. And you're here to talk about your brand new series of your new show.

• 8:57Speaker 04

  Yes.

• 8:58Speaker 02

  Which we will talk about in a little bit. And how is it coming to the UK and doing the whole press situation? Do you get time off or you just sort of, you know, shoved into rooms with the likes of us?

• 9:10Speaker 04

  In this case, I have not had any time off really. Well, I did, that's not true. I did have, I had tea, I had high tea at Claridge's.

• 9:19Speaker 02

  Oh, yes.

• 9:19Speaker 04

  And here's something you will appreciate. So, we had high tea and we had the sandwiches and the scones and the blah, the blah, the blah. We ate it all, we drank it all, we did it all. And then we walked straight from there to dinner.

• 9:31Speaker 02

  Wow.

• 9:32Speaker 04

  And had two pastas and fish and two salads. And that was a bit much.

• 9:39Speaker 03

  Yeah, that's quite a lot.

• 9:41Speaker 04

  No, you soldier on.

• 9:42Speaker 02

  Yeah, you did it.

• 9:43Speaker 04

  You have to be brave sometimes and we did and we ate it all.

• 9:46Speaker 02

  Well done. Thank you for being brave.

• 9:47Speaker 04

  And they said, oh, are you done with this pasta? We were, no.

• 9:50Speaker 02

  No. I'm not. Thank you so much.

• 9:54Speaker 03

  Don't take it.

• 9:55Speaker 02

  I love afternoon tea and I love that that's like a thing people do when they come to the UK. Because I can't remember the last time I had an afternoon tea.

• 10:01Speaker 03

  Yeah.

• 10:02Speaker 02

  Wouldn't you list it like that, like cakes, scones? Ange, do you have anything, because Angela's brother lives in New York. So, you'll go to New York quite a lot. Is there anything that you have that's like quintessentially American when you go to the States? Where you're like, they do that good.

• 10:14Speaker 03

  Well, I do love a slice. I love going downtown, you know, into sort of, you know.

• 10:19Speaker 04

  Is it like Joe's? Like, what do you go for?

• 10:22Speaker 03

  Or even now in Brooklyn, there's some of those amazing sort of, you know.

• 10:25Speaker 04

  Oh, of course, the one that starts with G.

• 10:26Speaker 03

  Oh, yeah, I can't remember. I just asked my nephews, I'm like, come on, where's the next slice? And they know because they eat all of that.

• 10:32Speaker 04

  And bagels.

• 10:32Speaker 02

  Come on.

• 10:33Speaker 04

  When I, when I lived in New York and I worked at a restaurant, part of my job for Sunday brunch was I would stop. I'd get to ride a cab, they paid for my cab.

• 10:42Speaker 03

  Oh, wow.

• 10:42Speaker 04

  And I would stop at H and H Bagels and pick up like several dozen bagels for the brunch. And they would, while I was waiting, while they bagged them up, they would give me whatever was hot out of the oven.

• 10:52Speaker 03

  Oh, nice.

• 10:53Speaker 04

  And I still remember just standing there and like. Just I can't have one after the other.

• 10:58Speaker 03

  I do love, no, but I love the baker's house. I like Sullivan Street Bakery.

• 11:01Speaker 04

  Oh, yeah.

• 11:02Speaker 03

  And then we go down to Clinton Street.

• 11:03Speaker 04

  Yes, yes, yes.

• 11:04Speaker 03

  I mean, I've never queue for anything in this country. For some reason, in New York, I'm happily queuing.

• 11:08Speaker 04

  Well, it's become quite normal to, yeah. When I was a hostess, back then, you know, you didn't have, people now take reservations very seriously. But I would have a full set of reservations for six thirty. And if you walked in at six fifteen and there was one table available, I would give it to you. And just, I'd keep everyone waiting.

• 11:27Speaker 03

  Wow.

• 11:28Speaker 04

  Isn't that awful? I mean, I was just, I was told to do that. It wasn't like, I wasn't like masochistic.

• 11:34Speaker 03

  Yeah.

• 11:34Speaker 04

  And I would just say, oh, let me show.

• 11:36Speaker 03

  To get that sort of vibe.

• 11:37Speaker 04

  Yeah, they wanted everyone, you know, and I had to merchandise the restaurant. I had to put the beautiful people in one area and I had to.

• 11:44Speaker 03

  Oh, yeah, I've heard that.

• 11:45Speaker 04

  Yes.

• 11:47Speaker 03

  Really?

• 11:47Speaker 04

  Yes.

• 11:48Speaker 03

  What happens in this country?

• 11:48Speaker 02

  What, what, what, what happens here? So they put the hot people by the front?

• 11:52Speaker 04

  They put, yes, you put the beautiful people in certain tables, you put celebrities in certain tables. And if, if somebody even mildly famous walked in, I would basically just take, well, somebody actually very famous used to come in all the time. Steve Martin would come in. And he had a table that he liked.

• 12:08Speaker 03

  Yeah.

• 12:09Speaker 04

  It was table five.

• 12:09Speaker 02

  Uh huh.

• 12:10Speaker 04

  And I would have to go to those people and say, I am moving you to the bar and I'm gonna buy you some calamari. And then that's gonna be on me. And I, I was twenty-two. I was like twenty-two, just like, and I'm gonna, and people are like, wait, I'm in the middle of a date, you're moving me? And I'm like, yes, I am.

• 12:26Speaker 03

  But they always call it, um, certain restaurants, big restaurants, they call it Siberia. Cause they have the real inner area.

• 12:33Speaker 02

  Uh huh.

• 12:33Speaker 03

  That they sit everyone that wants to be seen. And then if you're sat outside that, you're basically sat in Siberia.

• 12:39Speaker 04

  Okay, for us, it was if you were a circle. So as we were writing people's names down, if we put a circle next to them, they got seated in Siberia.

• 12:50Speaker 02

  I am desperate. I'm gonna rethink every restaurant I have ever been in.

• 12:54Speaker 03

  Yeah, now I'm thinking, yeah.

• 12:55Speaker 02

  Yeah, sorry, you're ugly at the back, yeah. Hey, I've spoken to actors before who said that they found working in restaurants and working with people really helpful.

• 13:04Speaker 04

  It is so helpful. Just in life, it's helpful.

• 13:06Speaker 02

  Yeah, because you're just learning about people, right?

• 13:08Speaker 04

  Yeah, of course. Well, and also, it's just you're part of a team. Anytime you are part of a team, because you become, if you are lucky enough to be in the position as an actor that you're being interviewed, then you are kind of the tip of a spear, right? But if you see yourself that way, instead of just in the muck of the team, I think you've screwed up somewhere along the way.

• 13:29Speaker 02

  Yeah, good, great research.

• 13:31Speaker 03

  I love that, I do. And also, you're getting your real confidence there. I think anyone who does waiting at any stage in their life, but especially when they're younger, really gets their confidence going. Because you have to make eye contact with people, you have to have a conversation. You know, I think it's brilliant for building that.

• 13:46Speaker 04

  I've had more nightmares about my days as a hostess. More work nightmares than I have had actors' nightmares. And I've had a lot of actors' nightmares, but I will still just be like, "There's an hour and a half wait!" And I've been, you know, and everyone's about, I mean, I can still have that dream.

• 14:03Speaker 03

  We always have at Christmas, because we don't, Marana, we don't really have a big bar area. And Laura, who was the manager at the time with Drammeh, she was like, "You've got to come and perform." I said, "What?" She's got to come and talk to these people. I've got to move them off that table. Or if people at the bar are waiting, she goes, "Go and talk to them. They'll be waiting 20 minutes. We need to keep them nice and happy." You know, or she'd bring them in the kitchen, that sort of thing.

• 14:23Speaker 04

  Oh, if you had me, I would just move them.

• 14:28Speaker 02

  Well, you actually could be great use too, Angela, because not only could you get people off of tables, but as we said at the start of the show, you're a great cook. You love to cook.

• 14:37Speaker 04

  I'm not a great cook.

• 14:38Speaker 02

  No?

• 14:38Speaker 04

  I'm not, but I'm a mom cook. And I do, I can do mom food in a way that makes my kids happy. So that, to me, is as good as I need to be.

• 14:48Speaker 02

  Yeah, but I feel like recently you did something like crispy chicken lemon also, something delicious. I was like, "That feels like you can cook."

• 14:56Speaker 04

  Oh, no, I can cook. No, I can cook. Can follow a recipe and I will own your cookbooks immediately. I love, people always say, oh, you should write a cookbook and it's, I'm such a fan of cookbooks. I don't want to sully that. I, I understand how much work must go into all of the testing. I just want to celebrate cookbooks and cooks. I, I, and that's why I have my little pretend cooking show, not because I think I should be writing a cookbook.

• 15:22Speaker 02

  Yeah, you're like a fan. And have you always loved cooking or is there something?

• 15:26Speaker 04

  Well, my mom made every meal, you know, so, so yes, I have. I mean, I remember when I was very first starting out, my first like job, job, I was living, um, I was working at a theater in a strip mall in Fort Lauderdale, Florida. And I didn't have any, I was making $200 a, a, a week and they didn't have to put me up. And so in exchange for sharing an apartment with another actress, um, who was a big Broadway star, I did all the wardrobe. So I did all the dry cleaning. I, I washed and ironed 35 shirts.

• 16:01Speaker 02

  Oh, God.

• 16:02Speaker 04

  Between every performance.

• 16:03Speaker 02

  Wow.

• 16:03Speaker 04

  Anyway, during that time I learned to cook and I cooked for, and they were, everyone was so patient for me, but I was so determined to learn. And I would call my mom, how do you make gravy? How do you do that? So anyway.

• 16:14Speaker 02

  Cause you always wanted to perform, did you from a young age?

• 16:16Speaker 04

  I was always a performer. Yeah, I was always a performer. I didn't even think you could do it for a job, really, but yeah.

• 16:23Speaker 02

  Was there something that you saw on TV or in a film, like a moment that was the moment where you were like, I want to do this?

• 16:29Speaker 04

  No, it's all been on stage.

• 16:31Speaker 02

  Right.

• 16:31Speaker 04

  I mean, for me, it was just like, you know, when you're with a baby and they're learning, they're just about ready to eat and they follow every bite to the parents' mouth. And you think, oh, this kid needs to eat. That's how I was. Like I would watch people on stage and my parents said they took me to something at the, the Kennedy Center.

• 16:48Speaker 02

  Right.

• 16:49Speaker 04

  The Kennedy Center in Washington DC.

• 16:52Speaker 03

  At what age did you go to the Kennedy Center?

• 16:54Speaker 04

  Oh, I guess I was, I mean, my little sister, I must have been six.

• 16:59Speaker 03

  I mean, that's like going to the Royal Albert Hall, isn't it?

• 17:01Speaker 04

  Yeah, but it was flowers for Algernon. And at the end of it, I got up on top of the chair and I clapped over my head because I loved it so much. And that is how I still, I'm really fed by seeing.

• 17:13Speaker 03

  Yeah, yeah.

• 17:14Speaker 02

  And when you went on stage, were you quite happy up there or was there initial nerves, was there fear?

• 17:20Speaker 04

  I'm truly delighted on stage. I'm so happy. I'm too, I really should be a children's performer because I'm way too, I get too over excited. I have to like calm down.

• 17:32Speaker 02

  And no nerves? Do you get nervous for the stage?

• 17:34Speaker 04

  I get more nervous in a way now than I used to. Like now, if I'm like presenting at the Oscars or something, which I've done for 20, whatever years, something like that. And I'll go out there and I'll think, oh my gosh, the people in the front can see that my knees are literally knocking together. And I think, stop it knees, stop. But I bend and I try to like root down into the ground because I just don't want the first few people in the audience to be like, look at this poor girl. Her knees are knocking together.

• 18:03Speaker 02

  And Jennifer, we always like to go through our guests' food likes and dislikes.

• 18:07Speaker 04

  Let's do that.

• 18:08Speaker 02

  As we begin, yours are quite fantastic. You love pizza, bread and cheeses. Doesn't need a pastry, rather have a roll. We weren't 100% sure what you meant by that, but I like how it rolled off the tongue. Doesn't need a pastry, rather have a roll. Like that, like that, almost like a wrap.

• 18:26Speaker 04

  I love that it was directly translated to you like that.

• 18:28Speaker 02

  Yeah.

• 18:29Speaker 04

  But that is exactly how I said, I don't need a pastry.

• 18:31Speaker 02

  I don't need a pastry.

• 18:33Speaker 04

  I mean, look, there's a pastry there and I'm here, I may get into it, but I don't, I don't need to have it.

• 18:38Speaker 02

  You don't need one.

• 18:39Speaker 04

  I need a piece of pizza and I don't care if it's bad pizza, good pizza, I will have it.

• 18:44Speaker 02

  Yes.

• 18:45Speaker 04

  But a nice fresh roll.

• 18:47Speaker 03

  Lovely.

• 18:47Speaker 04

  I would like that.

• 18:48Speaker 02

  Yeah, you would like that, yeah. You've also said that you love a salad.

• 18:52Speaker 04

  I do like a salad. Isn't that Californian of me?

• 18:55Speaker 02

  Well, I was gonna say, a Californian salad is something spectacular. That is a substantial meal.

• 19:02Speaker 04

  I have to say, we do it better.

• 19:03Speaker 02

  What's that your go to Jennifer Garner salad?

• 19:07Speaker 04

  Rocket.

• 19:08Speaker 03

  Yes.

• 19:09Speaker 04

  Yeah, arugula. And I'll have something delicious, like a little brown rice in there. And I'll have some nuts. Or and or cheeses. So lots of things that are tasty in there. And then a protein, like a salmon or chicken or whatever is lying around. Or if we've made crispy chicken, you know, like basically grown up chicken fingers.

• 19:30Speaker 03

  Yeah.

• 19:30Speaker 04

  I'll have that.

• 19:31Speaker 03

  Get that in.

• 19:32Speaker 04

  Get that in there. And then whatever veggies are out of the garden, like I like to use like broccoli florets or something for a little crunch. And then really basic olive oil and a good balsamic.

• 19:44Speaker 03

  Yeah.

• 19:44Speaker 04

  I can't, I like a nice dressing, but we're lazy.

• 19:47Speaker 03

  Yeah.

• 19:47Speaker 02

  That's a good saying.

• 19:48Speaker 03

  When you say out of the garden, you grow your own vegetables and stuff. Oh, fantastic. And that's all all year round. You've got all that coming out.

• 19:54Speaker 04

  I do. I mean, that's part of this. That's why I do it. Because I moved to California and was just like, do you guys get that you can grow anything here at all times?

• 20:03Speaker 02

  Wow, that's so fun to do. That's a bit of a dream.

• 20:06Speaker 03

  I'm gonna go and get you some veg. Okay. Won't be as good as your garden, no, but it will be delicious.

• 20:10Speaker 02

  Yeah, not unfortunately grown in the garden, yeah. And you also love a roast chicken. We love a roast chicken.

• 20:18Speaker 04

  Yeah.

• 20:18Speaker 02

  Salmon and a great steak as well. And this we loved so much. You said all potatoes.

• 20:24Speaker 04

  Any potato.

• 20:25Speaker 02

  Any potato.

• 20:26Speaker 04

  All potatoes are my friend.

• 20:27Speaker 02

  All potatoes. Do you have one that you particularly love to make, like roast potato mash? Is there a favorite that you excel at?

• 20:34Speaker 04

  I'll do a mashed potato for sure. And then I do, I do a roast potato that I specifically do Emily Blunt's potatoes that Ina Garten put in her book.

• 20:47Speaker 02

  Okay.

• 20:47Speaker 04

  Modern comfort food. And so, yes, I do, I do whatever version Emily Blunt's mother.

• 20:53Speaker 02

  Oh, okay. I love that. So you do Emily Blunt's mother's potatoes?

• 20:57Speaker 04

  Yes.

• 20:58Speaker 02

  Okay, great. And what was the?

• 21:00Speaker 04

  I've never told this to Emily, although she may have heard this, but that is my family's favorite potato.

• 21:05Speaker 02

  Okay, shout out Emily Blunt's mother.

• 21:07Speaker 03

  What's different about them?

• 21:09Speaker 02

  Yeah, what's so good about them?

• 21:10Speaker 04

  Okay, so you, you, you peel and boil them and then you, then you shake them.

• 21:15Speaker 03

  Yeah.

• 21:16Speaker 04

  Of course, and to get them rough. Up and then you let them try on top of a the the the thing on top of the cookie sheet. So there's air that's going around so they dry out a bit. And then you put the um the the pan, your your cookie pans or your big skillet, whatever you use, into the oven to get really, really hot. And then you put oil in there and the oil gets really, really hot. And then you put the potatoes into the very hot oil. And then you turn them after a while and that's.

• 21:46Speaker 03

  Any rosemary or anything like that?

• 21:48Speaker 04

  Well, I add a bit of rosemary.

• 21:49Speaker 03

  Oh, nice.

• 21:50Speaker 04

  Emily Blunt's mother did not.

• 21:52Speaker 03

  Oh, so we don't if Emily's want, yeah.

• 21:53Speaker 04

  She didn't and I didn't want to have to bring that up, but. No, and then that's it and they are as many as I make get eaten.

• 22:02Speaker 02

  Oh, yeah, I love a roast potato.

• 22:04Speaker 04

  Yeah, but but I have a question about that.

• 22:06Speaker 03

  Yeah.

• 22:07Speaker 04

  Do you add, when you're doing that, do you put baking soda or anything, anything into the water to help? Help change the texture of them?

• 22:14Speaker 03

  No, no, I don't.

• 22:16Speaker 04

  Because sometimes I hear that and Emily and I don't do that.

• 22:18Speaker 03

  No, no, I'm with you. Salty water, season it all there, yeah. And then the key is not to evenly cut potato sizes.

• 22:27Speaker 04

  Not to evenly?

• 22:28Speaker 03

  No, to cut them evenly.

• 22:28Speaker 04

  Oh, I was gonna say, excusez-moi. Okay, all right, okay, well done, yes.

• 22:33Speaker 03

  Yeah, so they're nice and evenly cut, so then they all cook at a similar time. That's what you want, especially when you're boiling them.

• 22:38Speaker 04

  Sometimes I feel like I boil them a bit longer than you're meant to because I like them more roughed up.

• 22:42Speaker 03

  Right, okay.

• 22:43Speaker 04

  Because they get crunchier.

• 22:44Speaker 03

  That's okay, because then you always get those little bits that fall off and they're the really crispy bits.

• 22:47Speaker 02

  And then what were you saying about, I can't remember the science behind it, but you were saying put the potatoes in the cold water.

• 22:53Speaker 03

  Yeah, so they cook from inside out as opposed to outside in, yeah.

• 22:57Speaker 02

  Yes, in terms of dislikes, Jennifer, no dislikes?

• 23:00Speaker 04

  Well, no, there, I don't like olives. I don't like that kind of like, I don't like onions or olives. So there's a flavor in there somewhere that I'm I'm not a huge fan of.

• 23:09Speaker 02

  Okay, are there onions and olives, Ange?

• 23:11Speaker 03

  Uh, no, nothing today, we're good.

• 23:14Speaker 04

  I mean, I use onions when I'm cooking.

• 23:16Speaker 02

  Yes.

• 23:16Speaker 04

  But I'm not gonna like, I'm not gonna have a hamburger and just saw off a big piece of onion.

• 23:21Speaker 02

  Right, right, right. Not that guy. And so we are, and we've been talking about the fact it's it's Mother's Day in the UK.

• 23:28Speaker 04

  Oh, it's so nice.

• 23:29Speaker 02

  Coming up like a week on Sunday. And we thought we would love to talk about Mother's Day traditions with you and also what they're like in the States. Because we know it's not until like May time.

• 23:39Speaker 04

  Correct.

• 23:39Speaker 02

  Is it, do we go big on Mother's Day in the States?

• 23:42Speaker 04

  I mean, I think, yes, of course, everyone loves a holiday, right? Um, and my kids are sweet, so, so Mother's Day is nice. But basically, it's just, they just kind of have to be nice to me.

• 23:53Speaker 02

  Yeah.

• 23:54Speaker 04

  And nice to-

• 23:55Speaker 02

  All day?

• 23:56Speaker 04

  I mean, for as much of the day as they can bear.

• 23:58Speaker 02

  Yeah, okay.

• 23:59Speaker 04

  I don't like, I don't, don't have any high, you know, crazy expectations. But they're usually very nice and they'll, they'll write me a note or something. And that is perfect.

• 24:07Speaker 02

  Okay.

• 24:08Speaker 04

  Unfortunately for them, my birthday's in April.

• 24:10Speaker 02

  Mm-hmm.

• 24:11Speaker 04

  And they, they are always very nice for my birthdays. They're a bit over, you know, that's not quite enough time to build up the nice reserve again, you know?

• 24:18Speaker 02

  Yeah, they're like, here we go again.

• 24:21Speaker 04

  Yes, celebrating mom.

• 24:23Speaker 02

  We just did it.

• 24:25Speaker 04

  If you remember, we were just nice to you last month.

• 24:29Speaker 02

  And then do you go big with your mom? Cause your mom, uh, your mom Pat.

• 24:33Speaker 04

  Pat.

• 24:34Speaker 02

  Great mom name.

• 24:35Speaker 04

  Yeah, well, she's the ultimate mom, yeah.

• 24:38Speaker 02

  Yeah.

• 24:38Speaker 04

  Um, yeah, we all go, you know, we love our mom. So, yeah, we all go big with our mom.

• 24:42Speaker 02

  Oh, nice. And your mom used to make little bread men?

• 24:45Speaker 04

  Yes, okay, so a lot of bread recipes make enough for two loaves. So I would, uh, my mom, growing up, she would make one proper loaf. And with, with the other loaf worth of dough. Oh, thank you, thank you, love. With the other loaf, she would, um, shape, she would just tear them into balls and shape them into little men.

• 25:06Speaker 02

  Little men.

• 25:07Speaker 04

  And so while the first loaf is rising, the proper loaf, for this second proof.

• 25:12Speaker 02

  Yeah.

• 25:13Speaker 04

  She doesn't, she wouldn't let this, the little bread men rise. She'd pop them right into the oven and then we would just sit at the oven with the light on, just waiting for them to be done. And then we'd tear them apart and dip their little head in butter. Ah, and it's so nice. So I do that for my kids.

• 25:29Speaker 02

  Oh, that's cute, little bread men. Okay, the food is here, Ash. Fill us in.

• 25:36Speaker 03

  Um, so we have roast beef with hasselback potatoes and some chimichurri there. And we've also got some braised sort of spring greens, some broccoli, some, uh, romanesco, some green beans, some spring onions. Yorkshire puddings, some gravy that I've left there if you want more, and some horseradish cream.

• 25:52Speaker 04

  Do you use utensils here or is that like?

• 25:55Speaker 03

  Oh, they're not there.

• 25:56Speaker 04

  Oh, they are, I'm sorry, I didn't see that.

• 25:57Speaker 02

  Oh, my God, sorry, sorry, Jennifer.

• 25:59Speaker 03

  I wondered what you were saying there.

• 26:02Speaker 02

  Yeah.

• 26:03Speaker 04

  We have been ninety years, you tense.

• 26:05Speaker 02

  Imagine. Okay, so talk us through this recipe and fill us in, please. So this is Angus beef winged rib, yeah?

• 26:12Speaker 03

  So you take the winged rib, well nicely seasoned, lots of salt and pepper, a little bit of olive oil, and leave it in the fridge overnight. Then before you cook it, you take it out at least thirty minutes beforehand to bring it up to room temperature. Then in a hot oven at about two hundred degrees, just literally put it in the oven and let it really roast. You know, turn it halfway through cooking, about twenty minutes, just to get a really nice colour. While that's roasting at that high heat, you prepare your hassle back potatoes. And the secret to that, which I didn't know till today, is you put it on a wooden spoon, you rest the potato on a wooden spoon. And by the very fact it's resting in this spoon that's like that, as you cut into it, you don't cut through the potato. So then you get all this lovely concertina where you see.

• 26:55Speaker 04

  Oh, well now maybe I'll be willing to try it, because I would just assumed I would make a complete mess of it.

• 26:59Speaker 02

  Same.

• 27:00Speaker 03

  And then so after about, as I said, twenty minutes roasting the rib, then you add the potatoes into the pan with the beef, lower the oven temperature, add a little bit of butter with the potatoes, make sure that they're.

• 27:12Speaker 04

  Butter on top?

• 27:13Speaker 03

  Little butter on top, but make sure that where they're sliced, they sit up. So they're not sitting down. And then roast it until you, medium rare, you know, until they're as long as you want it. You know, if you want it well done, you'd probably take it for another hour, but I've roasted it for about thirty-five, forty minutes. While at the same time, you prepare your chimichurri, which is you've got chili in there, garlic, shallot, dried oregano, parsley, olive oil, red wine vinegar, and a bit of seasoning. And that you can make, and that's hot, that's like really.

• 27:40Speaker 04

  Delicious.

• 27:41Speaker 03

  But you could make that the night before. You could do that, and just make it the night before, but don't add the red wine vinegar. But everything else, it could sit in the fridge.

• 27:48Speaker 02

  And just do the red wine the next day.

• 27:49Speaker 03

  Yeah, do it the next day.

• 27:50Speaker 02

  I love chimichurri, great with roast beef.

• 27:53Speaker 04

  So nice with this.

• 27:54Speaker 03

  Yeah, it's good.

• 27:55Speaker 04

  So nice. Do you ever sear your beef like this on the stove top and then you put it in the oven?

• 28:01Speaker 03

  I can definitely do that, but I think they do it like this in this recipe because you're gonna add your potatoes to it, so they want all that fat coming off in the pan. And then when you add your potatoes, it sort of absorbs all of that.

• 28:13Speaker 04

  How did you make your gravy?

• 28:15Speaker 03

  Um, so normally I would take the juices from um the cooking of the beef.

• 28:20Speaker 04

  Yeah.

• 28:20Speaker 03

  But we cooked our potatoes in in the um with the beef as well, so they'll take on a lot of the juices. So then I do it the old fashioned way my mum used to do it. So it's a bit of flour and butter, make a roux. And then if I've got some sort of, you know, bit like uh gravy powder or, you know, granules like that, I'll add that. Any of the cooking juices.

• 28:40Speaker 04

  Or like a bouillon?

• 28:41Speaker 03

  Yeah, exactly. Or then if I've got beef stock or chicken stock, I'll add that, touch of wine, and then that's how I make it.

• 28:46Speaker 02

  Wow.

• 28:47Speaker 03

  But I'm not afraid to use like ready-made stocks, you know. At home, I haven't got time to be making all these different stocks. So you can buy some great stocks in the supermarket, which is perfect.

• 28:55Speaker 04

  Do you buy them at Waitrose?

• 28:57Speaker 03

  Of course.

• 28:59Speaker 02

  What about the Yorkshire puddings, Ans? What do you what's do you like a Yorkshire pudding, by the way?

• 29:03Speaker 04

  Well, I don't. It's it's a pop over a Yorkshire pudding.

• 29:06Speaker 03

  Pretty similar, I think. Yeah, it's a batter mix.

• 29:08Speaker 04

  It just it just do you make it in a I never understood that this was a Yorkshire pudding. I've been here so much. This is like, my mind is a little bit blown. I'm like, hello, are you a Yorkshire pudding? And I'm just ma- making your acquaintance. So do you do you bake it in a special pan?

• 29:23Speaker 03

  You bake like a muffin tin is perfect for a Yorkshire pudding.

• 29:26Speaker 04

  And you just do it a third of the way and it goes poof up?

• 29:29Speaker 03

  Yeah, the secret, a bit like how we do the potatoes, hot oil in. Really hot oil, really hot oven, add your batter mix.

• 29:35Speaker 04

  And it's a thin mix so that it goes.

• 29:37Speaker 03

  Exactly, straight in the oven and then don't open the oven till you think it's sort of ready, but try one, yeah. And I have to give credit to Sam. Sam made these. Amazing Sam.

• 29:47Speaker 04

  Amazing Sam.

• 29:48Speaker 03

  There you go.

• 29:49Speaker 02

  I think a bit gravy as well.

• 29:50Speaker 03

  Yes, yeah. You have a little bit of dip.

• 29:55Speaker 02

  And there's also a wine pairing, uh which is a Malbec, I believe. Uh Donna Paula El Alto.

• 30:03Speaker 04

  I'm sorry.

• 30:04Speaker 02

  Oh, yeah.

• 30:04Speaker 04

  I'm having a a life moment.

• 30:07Speaker 02

  A moment, please, for Jennifer Garner to enjoy.

• 30:09Speaker 03

  A Yorkshire pudding.

• 30:11Speaker 04

  Thank you.

• 30:11Speaker 02

  Just a bit of silence.

• 30:12Speaker 03

  A little sign.

• 30:13Speaker 02

  Let's take a twenty minute break.

• 30:15Speaker 04

  I like this better than a popover. A popover is like, it has a more eggy flavour.

• 30:21Speaker 03

  Right, okay.

• 30:22Speaker 04

  This is more, it's such, it's like a very light bread.

• 30:26Speaker 03

  Yeah, it is, yeah.

• 30:27Speaker 04

  I'd love it.

• 30:28Speaker 03

  There we go.

• 30:29Speaker 02

  So good. And the wine pairing.

• 30:31Speaker 04

  Yeah, yeah, wine pairing.

• 30:32Speaker 02

  And it's a Maubecque that is perfect to have with a beef.

• 30:36Speaker 04

  Yeah.

• 30:37Speaker 02

  And this is called the Donna, are we saying, yeah? It's got, what's the line on the N?

• 30:43Speaker 03

  Donna Paola, single vineyard, El Alto.

• 30:45Speaker 02

  Mmm.

• 30:45Speaker 03

  But that'll be quite, that'll be delicious.

• 30:47Speaker 02

  Perfect. Well, if you wanna try this recipe.

• 30:51Speaker 02

  If you wanna try this recipe, or get any of the ingredients or the wine pairing, waitrose.com/dishrecipes, it's all on there.

• 30:59Speaker 03

  Yeah.

• 31:00Speaker 04

  That is very clever of a waitress.

• 31:02Speaker 02

  Yes, they know what they're doing.

• 31:06Speaker 02

  Jennifer Garner, it is time for your fast food quiz.

• 31:09Speaker 04

  All right.

• 31:09Speaker 02

  Okay, a quickfire round, it's never quickfire, don't worry. Tell us, your favourite way to eat eggs?

• 31:15Speaker 04

  Scrambled or over medium in a breakfast sandwich.

• 31:20Speaker 02

  Okay.

• 31:20Speaker 03

  Okay. Oh, well, you've answered the next question. What's your favourite sandwich filling?

• 31:23Speaker 04

  Oh, well, my favourite sandwich filling is peanut butter and honey.

• 31:26Speaker 03

  Oh, nice.

• 31:27Speaker 02

  What is the favourite form of potato in the Jennifer Garner household?

• 31:32Speaker 04

  Well, I've already given this away. It's the Emily Blunt Garner method.

• 31:37Speaker 02

  Yes.

• 31:37Speaker 03

  Okay. Yeah, we like that. What's your favourite herb?

• 31:41Speaker 04

  A thyme and rosemary.

• 31:43Speaker 03

  Oh, nice.

• 31:43Speaker 02

  And what is the dish you miss the most when you're away from home?

• 31:46Speaker 04

  Mmm, well, salads.

• 31:48Speaker 03

  Yeah.

• 31:49Speaker 04

  No offence.

• 31:49Speaker 02

  I'm sorry, we can't do that.

• 31:52Speaker 03

  What's your favourite kitchen utensil?

• 31:54Speaker 04

  Either, well, tongs.

• 31:56Speaker 03

  Tongs, okay.

• 31:57Speaker 04

  Spatula, wooden spoon.

• 31:59Speaker 03

  Yeah, oh, I like that, yeah.

• 32:01Speaker 02

  And finally, what is your favourite dish from your childhood? Is it breadmen?

• 32:08Speaker 04

  Well, it definitely breadmen, but also my mom used to make a brisket.

• 32:13Speaker 03

  Okay, yeah.

• 32:14Speaker 04

  And I have never had a brisket like what she used to do. I don't know, but it was so, it would like fall apart and she would make mashed potatoes and brisket and gravy.

• 32:22Speaker 02

  Mmm, yeah. Pass brisket, come on.

• 32:24Speaker 04

  Pass brisket.

• 32:25Speaker 02

  Come on.

• 32:28Speaker 02

  Jennifer, we should talk about the brand new series of The Last Thing You Told Me, which you can see right now on Apple TV. Series two is upon us.

• 32:38Speaker 03

  Yes.

• 32:39Speaker 02

  You play Hannah. Where do we find Hannah in series two? What's Hannah up to?

• 32:45Speaker 04

  Okay, Hannah's husband disappears, leaves her with grumpy stepdaughter. They have to figure out, where did he go? What happened? They're in danger.

• 32:55Speaker 04

  Hannah brokers something, a deal that will mean that they'll be safe. Then there's a five-year gap, then the husband returns for a moment in disguise. But they can't talk about it because the season ends. And the second series begins where that one dropped off. And there was never meant to be a second.

• 33:14Speaker 02

  Oh, wow.

• 33:15Speaker 04

  So the author of the book, Laura Dave, wrote The Last Thing You Told Me. She's a beautiful author. I love her writing so, so much. She has this really great combination of like, energy thriller, you know, boom, bada boom, bada boom. And then emotion, heart, yearning, relationships. She's just a really beautiful author. The readers of her book went bananas. She sold five million copies of that first book. And they said, excuse us, you ended this book and the season on a cliffhanger. What happens after that? So eventually it was like, oh yeah, I should do another one. So she had another one in her brain, thank goodness. And the second season, the beginning overlaps with the end of the first one. And you learn then what happened in that five-year gap.

• 34:00Speaker 04

  Hannah, my character, has realized, oh my gosh, we are going to be in danger again. We are still in danger. I better get ready to keep my stepdaughter safe, no matter what, without this husband who disappeared.

• 34:12Speaker 03

  And they know why they're in danger, because what the fathers put them in danger, isn't it?

• 34:16Speaker 04

  Yes, the father did, didn't he? Didn't want to have to make it about that, but yes, he did, didn't he?

• 34:22Speaker 03

  He did.

• 34:24Speaker 04

  He did. So you suddenly are kind of learning what the husband has been up to all this time. And you've been, you learn what Hannah has done to protect them. And then all of it comes into play at the same time. And I watched the first episode. In the middle of the night last night, because I was so nervous about it. And I was like, I've been talking about this show. Is it any good? Oh, my gosh. It is so. You are just, you're completely carried along. And at three in the morning, I was like, well, I want to watch the next one, you know? Now I have to wait a week, but I did need to go to bed anyway. This season, they're in the kind of danger where Hannah has to fight a little bit. She has to run some. And so they took fifty something year old me and made me fight the bad guys.

• 35:07Speaker 02

  But it's got like that sort of page turning.

• 35:09Speaker 03

  Yes.

• 35:09Speaker 02

  Element that.

• 35:10Speaker 04

  It does. Yeah. It really has a page turning element and it does have that on the screen as well. You're definitely like, oh, what's happening? What's happening? Yeah, it's really exciting.

• 35:20Speaker 02

  And you learn in this series, like I always find it fascinating when actors become a character and you have to pick up these like mad skills. So like you'll say, yes, I love this book, but all of a sudden though, you'll be like, I don't know, learning to fence or horse ride or something.

• 35:33Speaker 04

  So fun.

• 35:34Speaker 02

  So what will you learn to?

• 35:35Speaker 04

  Yeah, my character is a wood turner. And so she is, she creates, you know, she creates something out of finding the negative space in something else. And so I would stand at the lathe all weekend with this teacher and he would, you know, very carefully, because it's quite scary to have these, you know, engage a gouge going into wood. And yeah, he taught me to make, I made rolling pins and bowls.

• 36:00Speaker 03

  Oh, my gosh.

• 36:01Speaker 04

  I ended up loving the process. I'll go back to it at some point, but anyway, yes, that's what I learned.

• 36:08Speaker 02

  That's my fun to do. Have you done that before where you've had to like, you've, you've.

• 36:11Speaker 04

  Oh, so much.

• 36:11Speaker 02

  And then stuck to them.

• 36:13Speaker 04

  I've learned to fight over the years and I still, I mean, I, I still fight. Um, not fight, I box.

• 36:19Speaker 02

  Right, okay.

• 36:20Speaker 04

  I am available.

• 36:21Speaker 02

  Who wants it? Come on.

• 36:24Speaker 04

  I am available to fight and I don't want all of them. Um, but yes, I, I have things like that. Yeah, for sure.

• 36:30Speaker 03

  That's so fun. That is brilliant. I like that. You'd be tempted to do something in that sense, wouldn't you?

• 36:35Speaker 02

  Yeah. You can see season two of The Last Thing He Told Me right now on Apple TV.

• 36:43Speaker 02

  Time for the end of the show question.

• 36:44Speaker 04

  Okay.

• 36:46Speaker 02

  For your chance to win this Waitrose goodie bag. Angela's been down the local Waitrose and done a big shot for you.

• 36:51Speaker 04

  There you go, all this.

• 36:53Speaker 02

  Jennifer, your end of the show question. How many shrimps is too many shrimps?

• 36:57Speaker 04

  Twenty-two.

• 36:58Speaker 02

  Twenty-two.

• 36:59Speaker 04

  That was such a quick answer. I know exactly why, because I've had this amount of shrimp in one go. Because there's a moment in Thirteen Going on Thirty when my character Jenna Rink is entering a party and our beloved director Gary Winick wanted to do it all in one shot. So I walk in, I'm looking around, I take a shrimp cocktail, dip it, eat the whole thing, throw the tail, and I keep going. And he didn't want to cut, but a lot of things had to go right. And it took 22 takes. Oh, my gosh. And I ate an entire shrimp every take.

• 37:38Speaker 04

  And everyone had to do it with gusto. Yeah. And by about take 19, I was like, I'm really starting to hope we get this.

• 37:47Speaker 02

  Even I reckon like shrimp 11 is, I'd be like, wow.

• 37:52Speaker 04

  I was younger. You know, I was pretty game.

• 37:54Speaker 02

  Ninety.

• 37:55Speaker 04

  But yeah, by 22, I was definitely starting to be a little like. Get hot.

• 38:01Speaker 02

  A lot of shrimps, yeah, yeah. And let me just check, that's actually the correct answer.

• 38:05Speaker 04

  Oh, my God.

• 38:06Speaker 02

  The goodie bag applause. It's 22. That's the correct answer. Jennifer, thank you so much.

• 38:15Speaker 04

  Thank you, you're brilliant.

• 38:16Speaker 02

  That was so fun.

• 38:18Speaker 04

  Thank you so much.

• 38:19Speaker 02

  That was so much fun. Thank you for being here. A round of applause for our guest, the excellent Jennifer Garner, everybody.

• 38:28Speaker 02

  Massive thank you to Jennifer Garner for joining us on Dish this week. Before we go, we thought we would go through a Dish listener question. Elsa has been on, saying, hi Angela, Nick, I adore your podcast and I listen to it all the time and it makes me feel closer to a friend of mine with whom I used to discuss the episodes before she left for Australia last year, especially. Love watching it because I love watching Angela cook the meals. Somehow breaks the myth that what you cook is too chef level for me to try at home. I wanted to know what are the dishes that you've always felt were too hard for you to try, whether at home or at the restaurant? Love from France.

• 39:10Speaker 03

  Elsa. Pastry, anything desserts. Because I don't like making desserts, I don't like desserts. But I made one, I had to do it twice actually. So I had a load of people over for supper last week and why don't we make it? I made a paribres, which is basically a shoe bun, but you pipe it into a circle so it looks like a tire, like a wheel. But you make them quite big, so you know, it's quite, you know, it's a big sort of circle. And you've got to pipe it once, then twice, then on top. And it's a really specific way to pipe it. And I sort of didn't pay attention to that. So I looked at it and half of it had raised nicely and the other half was flat. So I had enough shoe bun, so I did it again. And then when Neil came, he goes, how was that? Because Neil makes them all the time. And he goes, oh, that'd be fine.

• 39:55Speaker 03

  And then we really cheated. So you'll like this Elsa, we really cheated. So traditionally you're supposed to put a lovely hazelnut. You make a hazelnut praline, which is hazelnuts with sugar. And you blend that and you whip that with cream. And I said, Neil, have you got the hazelnuts? We haven't made it. People were upstairs dessert. And I said, I said, you know what, no Neil, I've got a jar of Nutella. Shall I just whip that with some cream? So that's what we did.

• 40:16Speaker 02

  Did you? Love that.

• 40:17Speaker 03

  Everyone loved it.

• 40:18Speaker 02

  Did they?

• 40:19Speaker 03

  There were four chefs around that table, they were loving it.

• 40:21Speaker 02

  Oh, yeah.

• 40:23Speaker 03

  Yeah, exactly.

• 40:24Speaker 02

  And did you tell them?

• 40:25Speaker 03

  I think half of them were in the kitchen as I was making it. So I said, don't judge me as I whipped the Nutella in and it was fine.

• 40:31Speaker 02

  Yeah.

• 40:32Speaker 03

  Way to do it.

• 40:32Speaker 02

  Got to do what you got to do.

• 40:33Speaker 03

  Got to do what you got to do.

• 40:34Speaker 02

  We're not there to judge, we're there to eat.

• 40:35Speaker 03

  Exactly.

• 40:36Speaker 02

  Well, there you go Elsa. If you do want to get in touch with us, you can email us, of course, [email protected]. And yeah, come say hi. And thank you for being with us. We'll see you next week for more.

• 40:49Speaker 02

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

• 40:56Speaker 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. Dish from Waitrose is a Cold Glass Production.

• 41:08Speaker 02

  Waitrose, the home of food lovers.