Sara Pascoe is bowled over by our minestrone soup

Our first serving of soup on Dish. Sara Pascoe is a comedian, actor, presenter and writer who loves soup with her entire being. Time, then, for Angela to dust off the ladle and serve Sara the best minestrone, using a recipe from Martha Collison. But will it win round Nick, who cannot shake the association of soups and smelly office kitchens? We’re joined by Sara to discuss her new show, Zero Stars, coming to TLC from mid-April. In Zero Stars, Sara and her pal Roisin Conaty travel around the world to visit places and activities with bad reviews and terrible ratings. You can also see Sara on Mock The Week, which, after a three year absence, has returned to TV on TLC. At the table, we hear about Sara’s love of performing, stand-up and... Take That, a band who, like soup, are essential parts of the Pascoe lifestyle. Just don’t make her choose between them. The wine pairing for the minestrone is Waitrose’s Blueprint Gavi but, with a stand-up gig later in the day, Sara is sticking to coffee.. Angela adapts the minestrone recipe to make it vegan, using vegetable stock and vegan cheddar cheese. Soup-erb! 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 the minestrone soup was created for Waitrose by Martha Collison. 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.

• 1:04Speaker 02

  Hello and welcome to Dish from Waitrose. I am Nick Grimshaw.

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:09Speaker 02

  Hello, welcome. And hey, we have today, coming to see us on Dish, Sarah Pascoe.

• 1:13Speaker 03

  Oh, yes.

• 1:14Speaker 02

  Oh, yes.

• 1:15Speaker 03

  We like Sarah.

• 1:16Speaker 02

  We do. Have you met Sarah Pascoe before?

• 1:18Speaker 03

  Never met Sarah, no.

• 1:19Speaker 02

  No.

• 1:20Speaker 03

  You must say that. I've met about four people that have been on this podcast.

• 1:22Speaker 02

  I never know, I never know.

• 1:23Speaker 03

  Ever.

• 1:24Speaker 02

  You never know with you.

• 1:25Speaker 03

  But we both come from, I grew up in Kent, but then moved to Essex when I was about 11. And Sarah grew up in Essex, so I wonder if she's been to some of the same things.

• 1:32Speaker 02

  Yeah, where would you go out clubbing in Essex that Sarah Pascoe?

• 1:35Speaker 03

  You went to the Shannon, which was in Ilford, which is the Irish club, which is all Catholic Irish. And then Hollywoods was the big club in Romford. So I will ask whether she went to Hollywoods.

• 1:45Speaker 02

  Did you go to Hollywoods?

• 1:46Speaker 03

  I went to Hollywoods. I'm just thinking, I'm trying to, because I'm over 10 years older than her, so it might not have been around when she was, but we'll see.

• 1:53Speaker 02

  I love that for a club name, Hollywoods.

• 1:55Speaker 03

  Going down Hollywood. Going down Hollywood. Going down early woods.

• 1:58Speaker 02

  Well, Sarah Pascoe is here to talk about a lot of great things, of course. She's an excellent comic. You will have seen her on all over the telly, everything from panel shows. She's presented shows like Great British Show in Bee, The Last Woman on Earth as well. She's travelled the world. And but one thing that we've got to talk to her about is she has two great loves in her life.

• 2:16Speaker 03

  Yeah.

• 2:17Speaker 02

  Soup and Take That.

• 2:18Speaker 03

  Yes.

• 2:19Speaker 02

  Do either of these things strike any?

• 2:21Speaker 03

  Soup I love.

• 2:22Speaker 02

  Yes.

• 2:22Speaker 03

  Soup, I'm totally with her on the soup.

• 2:24Speaker 02

  Yeah.

• 2:24Speaker 03

  Take that, don't mind.

• 2:26Speaker 02

  Don't mind.

• 2:26Speaker 03

  But as I said, I'm quite older than her. So my band, Duran Duran, and then Spandau Ballet as well.

• 2:32Speaker 02

  Oh, yes.

• 2:33Speaker 03

  And of course, as you saw when Martin came on, sort of weak at the knees because he was my crush then, you see.

• 2:39Speaker 02

  Well, Sarah Pascoe today on to talk about, obviously, her life. We will talk about Take That. We will talk about soup. It's the first time we've had soup.

• 2:45Speaker 03

  I know, you're not a big fan, are you? How you describe it is not your genre.

• 2:49Speaker 02

  It's not my genre.

• 2:50Speaker 03

  Which has just kept me chuckling all morning.

• 2:52Speaker 02

  Yeah, I, yeah, I think it's my least favourite genre of food.

• 2:55Speaker 03

  So you never make soup? If you had to, chunky or smooth? Nothing.

• 2:59Speaker 02

  Broth.

• 3:00Speaker 03

  Broth.

• 3:00Speaker 02

  I like more that route.

• 3:02Speaker 03

  Okay.

• 3:02Speaker 02

  I don't like a, I think, do you know what I think it is from working in offices?

• 3:06Speaker 03

  Yeah, it's the smell of it.

• 3:08Speaker 02

  Have a soup in the microwave.

• 3:09Speaker 03

  Yeah.

• 3:10Speaker 02

  And then once that soup's been in the microwave, like, your office is smelling like that till next Wednesday.

• 3:14Speaker 03

  No, I'm with you.

• 3:14Speaker 02

  Like, that is it, and it still lingers.

• 3:16Speaker 03

  Yeah.

• 3:17Speaker 02

  I don't know, there's something about soup that makes me think we should open a window.

• 3:20Speaker 03

  Yeah, yeah.

• 3:21Speaker 02

  Like, go for a, I don't know.

• 3:22Speaker 03

  I don't, you ever since you disliked anything I've made, so this could be the first time.

• 3:26Speaker 02

  This will be nice. I smell it when I came in today, I was like, it smells good. And before we have our soupy Sarah, and we should talk about what's seasonal. Today, we're going to talk about venison.

• 3:37Speaker 03

  Oh, yeah, I was going to look him down, but there is no venison.

• 3:39Speaker 02

  Usually, if you're watching this on YouTube or Spotify, usually you will bring a prop on to the table. I was hoping you'd bring up a raw bit of venison, or maybe bring a live one in.

• 3:48Speaker 03

  A live one, yeah.

• 3:50Speaker 02

  Is this the time to be having venison?

• 3:51Speaker 03

  It is, it's game season, so it starts at the end of last year, sort of wintertime, goes right through to April. We have lots of venison in this country, especially up in Scotland and Yorkshire and Berkshire especially. So we really should utilise it. It's really lean meat, it's really delicious, and we- We actually have more than we need, so.

• 4:10Speaker 02

  Well, in the UK, it's highly sustainable.

• 4:12Speaker 03

  Yeah, it's very sustainable meat and you can make lovely stews with it. You can use it in burgers. You can make meatballs. You can do a pasta dish with it. Or you can have just roasted piece of lovely venison. So it's delicious and it goes well with lots of berries like blackberries, figs, things like that. Quinces, cherries, all that sort of thing. So it's good.

• 4:31Speaker 02

  It's not an obvious thing to go and pop to Waitrose and get, is it?

• 4:34Speaker 03

  No, but they do it in Waitrose now, so that's a good thing. And they probably, and I think they do them in little steaks, which is perfect. And if you're into that high protein diet, venison is perfect for you. The only thing you need to, because it is very lean, if you're making it in a stew. Maybe add a little bit of diced pancetta or something, just to get that little fattiness in. But it's very delicious.

• 4:52Speaker 02

  What would you say if someone fancies to be super seasonal listening to this, they wanna go and make venison for the first time? Do you think start with like a venison steak?

• 5:00Speaker 03

  I think so. I think start with a steak and treat it like a steak. So you'd roast it in the pan, cook it pink. And then serve it with a lovely lot of in the oven, loads of root vegetables, parsnips, onions, carrots, et cetera, salariac.

• 5:13Speaker 02

  Mmm, I'm only tasting that today. Do you mean? You taste that?

• 5:17Speaker 03

  And you get, and the thing is about venison, because it is so lean, you don't necessarily need a sauce with it. So you could serve it with things like red, red currant jellies and things like that.

• 5:26Speaker 02

  Serve it with rats. Okay, well, let's get our guest, Sarah Pascoe in. We won't be having venison with her.

• 5:31Speaker 03

  No.

• 5:31Speaker 02

  She doesn't eat animal products.

• 5:33Speaker 03

  She's vegan.

• 5:33Speaker 02

  Venison is one. So we'll get Sarah Pascoe in.

• 5:39Speaker 02

  Hi, Sarah Pascoe.

• 5:40Speaker 03

  Hi, Sarah.

• 5:41Speaker 02

  Welcome.

• 5:41Speaker 04

  Thank you so much.

• 5:43Speaker 02

  Thank you so much for having me. Thanks for coming.

• 5:47Speaker 04

  I saw you using your muscles on the cup of beer.

• 5:49Speaker 02

  Cup of beer, bloody hard work that.

• 5:52Speaker 04

  Yeah.

• 5:52Speaker 03

  Ready for you.

• 5:53Speaker 02

  Two hands.

• 5:54Speaker 04

  Thank you. I saw, I saw your little arms trembling.

• 5:58Speaker 02

  Biggest workout of my year. Well, welcome. We'll get you in and sit down. I'll pour you a coffee from that.

• 6:04Speaker 04

  Thank you. Are you sure you've got the upper body strength?

• 6:06Speaker 02

  I can try, I can try.

• 6:08Speaker 04

  So lift the whole thing.

• 6:11Speaker 02

  Okay, it's guest time, Angela.

• 6:12Speaker 04

  Yes.

• 6:13Speaker 02

  I feel like we should welcome our guest, who's a comedian, a writer, an author, who loves to do their own introductions at gigs.

• 6:20Speaker 04

  Please welcome to the podcast, it's Sarah Pascoe. Yeah! Thank you.

• 6:25Speaker 02

  Hi Sarah Pascoe, hi Sarah.

• 6:27Speaker 04

  This is the most amazing thing about being a comedian and why I think everyone should be a comedian, is that you just get a clap for arriving at work.

• 6:35Speaker 04

  If you haven't done anything else but say your own name offstage, and everyone's like, "Yeah." Yeah! It's so nice. That's true, actually, yeah. I never thought of it like that.

• 6:42Speaker 02

  You don't get that in the restaurant, do you, Angela? You get boo.

• 6:47Speaker 04

  Thank you, Nick.

• 6:49Speaker 02

  How are you, you all right?

• 6:50Speaker 04

  I'm really well, thank you, how are you?

• 6:52Speaker 02

  Yeah, good, thanks for coming to see us.

• 6:53Speaker 04

  Yeah, we're all good, thank you. Thanks for having us.

• 6:55Speaker 02

  We've got you a coffee, you've asked for a black coffee to start.

• 6:58Speaker 04

  Yes, well, I was offered alcohol, but I've got a tour show tonight, otherwise I'd love to have had a glass of wine with you guys. Okay. Yeah, that's why I'm black coffee. Where are you tonight? Nottingham. Oh, gosh. Yeah, so it's not too far or anything. Not too bad.

• 7:11Speaker 02

  Before you came in, we were just talking about two of your great loves, so I think we should start straight away by talking about Take That and Soup.

• 7:19Speaker 04

  Oh, God, I just combined them in my mind.

• 7:24Speaker 04

  Just rubbing around in a bisque.

• 7:28Speaker 02

  Gary Barlow bisque.

• 7:29Speaker 04

  Little rubber rings, so Gary Barlow bisque.

• 7:34Speaker 04

  Oh, God, they are my two great loves. And I was told that today, it's 20 years since Take That broke up. Oh, yeah.

• 7:41Speaker 02

  Oh, 30!

• 7:41Speaker 04

  30. Can't be 30.

• 7:43Speaker 02

  30?

• 7:44Speaker 04

  Oh, my God, I'm much older than I thought I was, it is 30 years. 30 years.

• 7:47Speaker 02

  It feels like they maybe got together about 20 years ago.

• 7:50Speaker 04

  Mmm, 30 feels long. 30 years they broke up. How were you when they broke up, then? We were really devastated, me and my sister Cheryl, I mean, we did have a serious conversation about ending our lives, but we just ended up, but we ended up just like bunking off school.

• 8:04Speaker 02

  Yeah, that's more, yeah.

• 8:05Speaker 04

  Because at school, they were taking it really seriously, like, all the kids are too depressed, you know, this is before mental health or anything, they weren't worried about us. But I remember when Take That got back together, that was just such a sign of like, life is long, and things that you think are so traumatic at the time, sometimes... Oh, yeah.

• 8:20Speaker 02

  The news get broken, they did like a press conference.

• 8:23Speaker 04

  It was on the news, yeah. It wasn't like social media days, it was.

• 8:27Speaker 03

  I bet it was on John Craven's news round.

• 8:29Speaker 04

  That would have been in the afternoon. I think it was like the first thing in the morning, I think it was like, we woke up and it was eight o'clock.

• 8:35Speaker 03

  Why were we all off at John Craven's news round?

• 8:38Speaker 04

  It sounds like that's where you get all your information still.

• 8:42Speaker 03

  Who was your favourite, or it is your favourite?

• 8:44Speaker 04

  We loved them equally because we were so loyal. And also, we felt that they were so different. We appreciated them for different things. I keep saying we because it's me and my sister Cheryl.

• 8:54Speaker 04

  We the fans.

• 8:57Speaker 04

  Loved them all equally for really different reasons.

• 8:59Speaker 03

  Have you met any of them?

• 9:01Speaker 04

  No, and I don't think I ever can.

• 9:04Speaker 03

  What, is there a straining order that we don't know about?

• 9:06Speaker 02

  Yeah, it's not by choice, by law.

• 9:08Speaker 04

  I don't think I'd be able to be as cool as I would like to be. And then I think I'd regret it forever. Have you ever had that with anyone?

• 9:16Speaker 02

  Yeah.

• 9:17Speaker 04

  When you just really adore them?

• 9:18Speaker 03

  I have gushed a couple of times. Clive Owen came to the restaurant once. And not so much because, yeah, huge fan, but also extraordinarily good looking.

• 9:27Speaker 04

  Yes.

• 9:27Speaker 03

  And so you're just like, and my friend who was with him, Peter brought him in afterwards, he said, "You were pathetic."

• 9:32Speaker 02

  Oh no.

• 9:35Speaker 03

  Because I was just like, "I so love it to meet you, amazing."

• 9:39Speaker 03

  Oh yeah, I've done it with loads of people. Idris Elba came to the restaurant, Lee always just came up and goes, "Hello, I'm her boyfriend."

• 9:46Speaker 03

  Yeah, I was going, "Oh my God, you're amazing." Yeah, no, I'm pathetic, yeah, you should.

• 9:50Speaker 04

  No, but with very handsome men, it sounds like that's your thing, yeah.

• 9:54Speaker 03

  You're just like, you know, anyway, so I have done, not any chefs, just actors who are really good looking.

• 9:59Speaker 04

  What about you?

• 10:01Speaker 02

  I did make a good decision once to not meet Prince. I went to see Prince. And then afterwards, someone was like, "Do you want to meet him?" And I was like, "Yeah." And then walking to meet him, I was like, "No." Because what am I going to say? Like, "Oh, I love your songs."

• 10:13Speaker 04

  Yeah, and then you'd see the look of disappointment in his face.

• 10:17Speaker 02

  Yeah, like he don't care.

• 10:19Speaker 04

  What are you going to tell him? "You're genius. You're the best at this."

• 10:21Speaker 02

  Purple Rain's good.

• 10:23Speaker 04

  He knows all that stuff. And then it's like, oh.

• 10:25Speaker 02

  Now what?

• 10:26Speaker 04

  Yeah, and then that would forever be the memory.

• 10:29Speaker 02

  Agree, so I avoided.

• 10:31Speaker 04

  The cool thing might be to meet them in a different circumstance and like also like sort of make out you don't know who they are though.

• 10:36Speaker 02

  Oh yes.

• 10:36Speaker 04

  We're just really getting on. "Oh, do you do music?"

• 10:41Speaker 02

  Oh, that explains the platforms on the TV.

• 10:43Speaker 04

  That was my fantasy with Take That. I used to have this fantasy that in Runcford, where I grew up, their limo would break down on the way to Wembley. And I'd be like, oh, guys, are you all right? And they'd be like, uh, we need the AA. And I'd be like, come in, I'll make you beans on toast. Cooking. And I had to think they'd be like, in my front room. And then they'd be like, oh, we've forgotten how to be normal people. Thank you so much for giving us this taste of.

• 11:07Speaker 02

  Of normality, of life.

• 11:09Speaker 04

  Yeah.

• 11:10Speaker 02

  Thanks for seeing us as humans.

• 11:11Speaker 04

  And then I'd be like, if you want a bath.

• 11:18Speaker 04

  And then I'd go into school the next day and I'd be like, oh, I'm just friends with Take That now. And they'd be like, Sarah, more of your lies. And I'd be like, this one's true.

• 11:25Speaker 02

  Is it true?

• 11:25Speaker 04

  Yeah.

• 11:26Speaker 02

  I'm surprised you've not met them though, like crossed paths at like telly or.

• 11:29Speaker 04

  I think I maybe could have pushed it a little bit. Ashling, my friend Ashling B was in the Take That movie. And they had a premiere in Leicester Square. And again, I queued up, but I was about seven months pregnant and I was pushing my toddler. And it was hot and I just suddenly went, this is not right. I can't meet Mark Owen like this.

• 11:44Speaker 02

  Yeah, not right now.

• 11:46Speaker 04

  Yeah.

• 11:46Speaker 02

  Yeah, not right now. And now we move on to your other obsession.

• 11:50Speaker 04

  Yes.

• 11:50Speaker 02

  Soup.

• 11:51Speaker 04

  I love soup so much.

• 11:53Speaker 02

  Well, what do you love more?

• 11:54Speaker 04

  Oh, soup or Take That?

• 11:55Speaker 02

  Yeah.

• 11:55Speaker 04

  Well, I probably eat soup more than I listen to Take That's music. But if I had to get rid of one for the planet, I'd feel really selfish getting rid of Take That. So I'd get rid of soup. Not that you were making me.

• 12:06Speaker 02

  No, we're not. It's not a hard and fast rule, yeah. And we were talking about, before you came on, I am not a massive soup fan. Brothy business, yes, like a ramen. Yeah, or like a miso or what we're having today.

• 12:20Speaker 03

  You wouldn't like a sort of creamed celeriac or celery soup?

• 12:23Speaker 04

  No one would like that.

• 12:24Speaker 02

  No, thank you, Sarah.

• 12:26Speaker 03

  It is a soup.

• 12:27Speaker 04

  I know, but you've just taken the worst two things and put them together.

• 12:32Speaker 02

  Yeah, not a creamy, not a creamy guy.

• 12:33Speaker 03

  No creamy soup.

• 12:34Speaker 02

  Not a creamy guy, yeah. And I wanted to go through some of your likes and dislikes.

• 12:39Speaker 04

  Okay, yeah, yeah.

• 12:40Speaker 02

  They are sort of soup-ish. Alongside soup, we have stew.

• 12:44Speaker 04

  Yeah.

• 12:45Speaker 02

  Also laxa.

• 12:46Speaker 04

  Yeah, yeah. So these are sort of soup adjacent.

• 12:48Speaker 02

  Soup adjacent.

• 12:49Speaker 04

  Lumpy soup. I wonder if I'm dehydrated.

• 12:53Speaker 04

  My body is so desperate for fluids that I like to eat it.

• 12:57Speaker 02

  And other things to mention on the list, mashed potato, avocado, mango and tofu. You don't eat animal products?

• 13:04Speaker 04

  No.

• 13:04Speaker 02

  No. You've also said that mash better than chips.

• 13:07Speaker 04

  Yeah, I think, I think this is comfort food territory. And I think soup, the warmth of it, and it's so healthy. It's such a great way to eat loads of beans and vegetables. Stew, exactly the same for that reason. And mash for me, that's like a disgusting comfort food. Like, you know, you can make it taste so buttery, you can put olive oil in it, salt and pepper. And I don't know, I'm miming like a pig.

• 13:31Speaker 02

  No, I love mash. There is something deeply comforting about it.

• 13:34Speaker 04

  And it's a great addition to a roast. My husband is obsessed with his own roast potatoes. But he won't do mash as well. And I'm like, you can have both, but the consistency of... I would, because his, I shouldn't say this in public, his roast potatoes are too crispy for me. I like the squashy bit inside the potato.

• 13:51Speaker 03

  So for you, it's a texture thing as much as anything?

• 13:55Speaker 04

  Yeah, I think so.

• 13:56Speaker 03

  And is he vegan as well?

• 13:57Speaker 04

  No, exact opposite. Greek Australian, likes really good meat that's taken six hours.

• 14:03Speaker 02

  And is that a use of averse to?

• 14:05Speaker 04

  We're divorcing, yeah.

• 14:08Speaker 02

  Should I do a history?

• 14:09Speaker 03

  Sunday roast.

• 14:10Speaker 04

  I really thought I could convert him, but five years in, no.

• 14:13Speaker 02

  No chance.

• 14:14Speaker 04

  He's still a murderer.

• 14:17Speaker 04

  It's over. It's fine. I really believe that food is so personal. And we all have access to the same information and we make our own decisions. I love not eating animals, but I also understand that that other people don't care. And that's fine. That's fine. It is fine.

• 14:35Speaker 02

  How long have you been not eating animals for?

• 14:36Speaker 04

  Not since I was seven, eating meat. And then, probably quite a long time ago, maybe about 15 years ago, I met lots of people who were also vegan. There's a lot of vegan stand-ups actually, I don't know if you've found this. Comedians used to be quite rock and roll, they used to like do cocaine and stuff. And now we're all just like, having naked bars and kombucha.

• 14:56Speaker 03

  Well, I'm gonna get you a bowl of nutrition, lovely vegetables.

• 14:59Speaker 02

  Oh, yes.

• 15:00Speaker 04

  How exciting. Thank you so much for doing this.

• 15:02Speaker 03

  That's all right.

• 15:03Speaker 02

  Oh, no, of course. We spoke about it before you came on. I think the soup issue for me was, you know, you smell it in like a office microwave.

• 15:10Speaker 04

  Yes. And you mean like sort of tomato soup? Is that what you think? Office microwave, tomato soup?

• 15:15Speaker 02

  A scent in a carpeted grey room.

• 15:18Speaker 04

  Do you ever, when you're ill, really want soup, though?

• 15:20Speaker 02

  Not really.

• 15:21Speaker 04

  No. If you were rained on, would you want a can of tomato soup then? No scenario where you'd be like, no.

• 15:27Speaker 02

  I think the only time I'd have soup is when Sarah Pascoe came on stage.

• 15:31Speaker 04

  And you've got no choice.

• 15:32Speaker 02

  And no choice, yeah, yeah.

• 15:34Speaker 04

  Pascoe won't turn up unless there's soup.

• 15:35Speaker 02

  Yeah, she won't come unless there's soup. No soup, no turn up. And what about when you're touring, like tonight, for example? I think it's so much more hardcore than a band. Like, when you look at these shows, they're on for like, on for years. Do you enjoy that element of being out and about?

• 15:52Speaker 04

  I like being by myself and I like trains and I like reading or I like doing some writing. So I really like it, apart from about 20 minutes beforehand when I'm in the backstage. I don't know if you ever have this before work, because you know, like, we do things that we love. We're so lucky. But like, just before it starts, you go, what am I doing? What am I doing this for? Like, you know, you get nervous or it is also a job. So 20 minutes before, I go, what am I doing?

• 16:14Speaker 02

  I hate this. Terrifying, yeah. And then do you have any way to sort of battle that? Do you have any like pre-show prep?

• 16:20Speaker 04

  I just try. And this is what I tell myself. This is how I open my heart, to not sound too pretentious, but to just go, anyone who leaves the house to come and see something live, when there's so much on their Netflix they haven't seen.

• 16:33Speaker 02

  Yeah, true.

• 16:34Speaker 04

  TV's amazing, movie's amazing. You can just be snuggled at home with your own snacks. Leaving the house is such an act of wanting community, wanting togetherness. That makes me feel very emotional. And the fact that they've come to see me, oh my God, I'm so lucky. I try and make myself feel really grateful.

• 16:50Speaker 02

  Yeah, that's good. That is good. Yeah, because they're not, yeah, they're going with the intention of like, hello Sarah Pascoe, I've bought a ticket, I'm going on a night out in the rain.

• 16:57Speaker 04

  Yeah, exactly, because I think otherwise you can get too much like, oh, what if I'm not good? Or what if I'm too tired? Or, and then negative thoughts are put in yourself.

• 17:04Speaker 02

  Yeah, terrible.

• 17:05Speaker 04

  Because you must have that with live radio.

• 17:06Speaker 02

  Yeah, every day.

• 17:07Speaker 04

  I don't know how, I don't know how anyone just talks.

• 17:09Speaker 02

  Me neither.

• 17:10Speaker 04

  No one's gonna come out of their mouth, yeah.

• 17:11Speaker 02

  Yeah, no, me neither. And you don't want to think about it. I always think it's like when you're on a plane, you don't want to start thinking, how does this work? Don't think about it. Like, this is a bit heavy for the sky.

• 17:21Speaker 04

  How is it in the air? Yeah. Why am I trusting aerodynamic?

• 17:24Speaker 02

  Yeah, just don't think about it.

• 17:26Speaker 04

  Yeah.

• 17:26Speaker 02

  And I think, yeah, with radio or standard, just like, just get on with it.

• 17:29Speaker 04

  Yeah.

• 17:29Speaker 02

  Don't, oh, don't do the inner workings.

• 17:32Speaker 04

  Because I have delusions of grandeur, so a bit like the take that limo story. No matter how high we are in the air, I have this sort of theory on how I'll survive on the plane.

• 17:41Speaker 02

  Yes.

• 17:41Speaker 04

  Like, I'll, I'll, I'll use a little table over my head. And they'll be like, wow, only Sarah survived the whole crash. Yeah, nobody even thought to put the tray over their head, yeah. My skull was safe.

• 17:55Speaker 04

  So many vegetables and it smells so lovely. So this would never be in a microwave in an office.

• 18:00Speaker 02

  No, no.

• 18:02Speaker 04

  I bet Idris Elba would love it.

• 18:03Speaker 03

  He'd love it.

• 18:04Speaker 02

  Oh, Idris would love it, yes. And so talk us through this minestrone soup, Ange, that we've got here. Um, how?

• 18:12Speaker 04

  Oh my god, it's so nice.

• 18:15Speaker 03

  Oh, thank you.

• 18:16Speaker 04

  Nick, I'm hoping you to eat it and become a soup convert for the rest of your life.

• 18:21Speaker 02

  So, yeah, so tell us what we've got here, Ange. How did you make this minestrone soup?

• 18:24Speaker 03

  So it's a Martha Collison recipe and it's the best minestrone soup. And so it's olive oil in a pan, then you add your chopped carrots, your onion, your celery, saute that down for about 10 minutes, then add your garlic, then it's tinned tomatoes and your stock. Tin cannellini beans, and then you cook all of that for about fifteen minutes. Then, when you're ready to serve your soup, because that's your base, then you add in your cavolo nero and your courgettes dice, because they're softer, so they'll take less time to cook, and have your pasta pre-cooked on the side. So then you finish that all off together. And there may be a bay leaf in there, so just be careful, because I only took one out and I couldn't find the other one.

• 19:02Speaker 02

  Okay, we'll find that. Bit of a fun game.

• 19:04Speaker 03

  Yeah.

• 19:05Speaker 02

  And then you always cook the pasta separately. Why would you do it separately?

• 19:08Speaker 03

  Well, I think these are big pieces of pasta. If I had a little ditalini at home, and I was going to serve the whole soup in one go, then I'd put it probably in the pasta. But because there's extra left, then I sort of just cook it on the side. Just because then if I've got more, because if you leave it in the soup, it's going to absorb it all.

• 19:23Speaker 04

  It gets really giant, like that long.

• 19:26Speaker 03

  Yeah, it becomes huge.

• 19:28Speaker 02

  Wow, that is so tasty.

• 19:29Speaker 03

  There you go. You see? You're converted, aren't you?

• 19:32Speaker 02

  Maybe I don't like the mush of soup, because this is like a bit...

• 19:35Speaker 03

  Texture to it.

• 19:37Speaker 02

  He's had it been in this for years.

• 19:39Speaker 04

  Wow, please translate for a normal person. I know, it means...

• 19:43Speaker 02

  Yeah, no, it's so good, so tasty. And then what's like the amami?

• 19:48Speaker 03

  A little bit of Parmesan, there's the cheeses on the top, like the rinds of cheese, like Parmesan. If you had that, you'd put that in the base when you're cooking the soup. Because all of that will sort of melt down into it. And if you want to spice it up, which I think if you've got a cold, whenever we're not well, we'll make something like this. But we put chili in as well, or smoked, you know, chipotle chilies in it, and it's great.

• 20:08Speaker 02

  It's really good.

• 20:08Speaker 03

  It's a great way of using all dried spices as well. So you can add dried oregano, if you've got even mixed herbs, you can use those. And then we just finish it with fresh parsley. But you don't need it. If you haven't got the fresh parsley, dried is fine.

• 20:20Speaker 04

  Really good, isn't it?

• 20:21Speaker 02

  I love soup.

• 20:21Speaker 03

  I love soup.

• 20:23Speaker 04

  Now, he's become a soup guy.

• 20:25Speaker 02

  I love soup. And then where would you, you know, we like, Italy like to guard a region that, oh, we'd never do that in Bologna. Where's Minestrone from?

• 20:35Speaker 03

  Well, I think they've all got a version of it. They've all got a version of soup, you know, different regions. You know, I was talking about when I was doing it, there's one that's pasta and fagioli, so it's beans and pasta. But everywhere in Italy's got their own version of it. So, you know, but Minestrone, I think, is the north. Emilia Romagna, probably, Tuscany that way.

• 20:54Speaker 02

  There is a wine parent, it's a blueprint gavi from Waitrose, of course.

• 20:58Speaker 03

  Yeah.

• 20:58Speaker 02

  And if you want to get that wine, or the recipe, or the ingredients, waitrose.com/dishrecipes, get them on there.

• 21:05Speaker 04

  This kind of thing... I think this is where people who aren't confident cooks can start to get their confidence. Because you can make something that's so delicious that you understand the whole process. Yeah. You can't go too far wrong, I don't think. Yeah. If you did overcook something a little bit or undercook it, it will be a bit al dente. It will sort itself out when you reheat it. Yeah. And then you can play with seasoning and those kind of things. You see the difference that it makes.

• 21:26Speaker 03

  I also think it's something we use, we do at home a lot. It's, it's, we'd always have like on a Monday or something if we're off work. It's because you use up stuff. Because you've always got tins in the, you know, tinned my eyes, tinned beans. You've always got old bits of vegetables in there.

• 21:37Speaker 04

  You've always got an old brown onion somewhere.

• 21:39Speaker 03

  Definitely.

• 21:39Speaker 04

  A garlic, they can't really go off.

• 21:41Speaker 03

  Mmm.

• 21:42Speaker 04

  It's really delicious, isn't it?

• 21:43Speaker 02

  Have we got leftover for Sarah?

• 21:44Speaker 03

  Of course we have.

• 21:45Speaker 02

  We can take some for tonight.

• 21:46Speaker 03

  Yeah.

• 21:47Speaker 04

  Case, take that, come round.

• 21:48Speaker 03

  Yeah.

• 21:49Speaker 04

  They hear the podcast and like, that soup sounds so nice. We were in the neighbourhood.

• 21:53Speaker 02

  We just always pop in.

• 21:55Speaker 03

  So you went to, um, same school as my brother.

• 21:58Speaker 04

  Really?

• 21:59Speaker 03

  You went to Gaines, didn't you?

• 21:59Speaker 04

  I did.

• 22:00Speaker 03

  He went to Gaines, yeah.

• 22:01Speaker 04

  When was he there?

• 22:02Speaker 03

  Oh, a good 10, 15 years before you.

• 22:05Speaker 04

  Oh, okay.

• 22:05Speaker 03

  But did you ever go to Hollywood's?

• 22:07Speaker 04

  Um, every week.

• 22:08Speaker 03

  Oh, there you see.

• 22:09Speaker 02

  Oh, wow.

• 22:10Speaker 04

  I knew it. I went to Hollywood's. Hollywood's was such an institution that they didn't care, Nick, about how old you were.

• 22:15Speaker 03

  Yes.

• 22:15Speaker 04

  So, um, um, you know, 14, 15, I had braces, you just sort of came round, poking my pastures. They didn't care. And it was a pound for a drink. You'd get a Foster's for a pound or a hoot back in those days.

• 22:27Speaker 03

  And they had podiums that you could stand on and dance. I mean, it was brilliant.

• 22:31Speaker 04

  Do you know, he used to go there sometimes, Martin McCutcheon from EastEnders. And that was always the big thing. Tiffany from EastEnders is in.

• 22:41Speaker 04

  Yeah.

• 22:42Speaker 03

  Oh, God.

• 22:42Speaker 04

  The occasional, like maybe Frank Lampard in the early days, kind of thing. The occasional West Ham footballer, yeah.

• 22:48Speaker 02

  And what sort of music would be on in Hollywood's?

• 22:51Speaker 04

  It's dance music, but all the amazing dance music. So I'm doing Desert Island Discs, um, in a couple of weeks. And I said, I really don't want to scare like your listeners, but can we have Sweet Like Chocolate Boy? Can you, do you know the one where the world goes round and the love? Like, it's all those kind of songs. So like really, really good dance music with lyrics. Really good to run to now, actually. I don't dance anymore. I don't go out to discos, I mean, but sometimes I go on a running machine and I listen to the old tunes. Yeah.

• 23:15Speaker 02

  Are you going to do Sweet Like? Chocolate was one of your designs, isn't it?

• 23:18Speaker 04

  No, I actually.

• 23:19Speaker 02

  That would be amazing.

• 23:20Speaker 04

  It was either gonna be that kind of music or it was gonna be entire Take That, all eight songs. Oh, yes. I know, but I've been very restrained and I've only got Never Forget. Okay, yeah, just the one, just the one. Yeah.

• 23:31Speaker 02

  And then when you were growing up and you were going to, you know, your nights out in Hollywood, plural, yeah, plural. What were you thinking of doing in your life? Was it always gonna be comedy? Was it always a need to perform?

• 23:42Speaker 04

  I wouldn't have known that comedy was a thing, but I did want to be a famous, and that's very important, actor.

• 23:47Speaker 02

  Oh, wow.

• 23:47Speaker 04

  I really, really wanted to be an actor. I was very naive. I was really precocious and like, I had my first Oscar by 22. Oh, I'll kill myself.

• 23:59Speaker 04

  I remember we once had TIE coming to school. Yeah. Did you ever have TIE? It's like theatre and education. So we had this group and they were doing this play about why you shouldn't drink drive. And it was sort of that theatre where the character, they stop and you can tap in and go like, what the character should have done. Like, I'm not coming with you. You've had free beers. And it had such an effect on me. I just suspend my disbelief too easily. So I watched it and I thought, I'm just never gonna learn to drive in case I drink. And I still haven't learned to drive because this play was so powerful. But at the end, I put my hands up to tell them that I was going to be an actor. And they were like, all right. And I was like, I'm going to go to RADA. I'm gonna go to Broadway. And then I'm gonna win my first Oscar by 22. I was like this little mini Tom Hiddleston.

• 24:43Speaker 04

  It didn't happen.

• 24:46Speaker 02

  And did you do plays and stuff at school? Did you carry on doing it?

• 24:48Speaker 04

  We did assemblies, Cheryl and I, that no one had asked for. Brilliant. I would ask, like, is the hall free today?

• 24:57Speaker 02

  No way.

• 24:57Speaker 04

  We did a two-woman version of Oliver, where I played Fagin and she played the Oxfordshire. Oliver wasn't even in it. So we basically just put on stuff. I was really keen on the fact that my school wasn't doing enough about war. Right. To educate the children about war. So I did like an alphabet of war assembly for everyone, introducing them to the war poets. I was very unpopular, can you guess? But this is the thing, and it did actually serve me well in terms of becoming a comedian. Because even then, I knew I didn't care if people didn't like me, as long as they were looking at me. While they didn't like me, I was always more comfortable. I'd be more comfortable in a room with everyone looking at me, being like, "You, Beland."

• 25:34Speaker 03

  Yeah.

• 25:35Speaker 02

  But they're looking.

• 25:36Speaker 04

  Yeah. But I was just being in the room, like, no one even cares that I'm here.

• 25:40Speaker 03

  Yeah.

• 25:40Speaker 02

  Wow, yeah. And then were your mum and dad, were they supportive? Were your family like, "Oh, you should be on the stage, you should go to drama school"?

• 25:46Speaker 04

  I think I'm really lucky with my parents, because my dad is a musician. But he's the kind of musician who dedicates himself to craft. He thinks fame is sort of embarrassing.

• 25:55Speaker 03

  Right, okay.

• 25:55Speaker 04

  And to pursue that is really embarrassing. So when Cheryl and I, I think I'm really lucky that, I auditioned for Barrymore in a shopping centre to sing. But I think if we'd come up in X Factor, Pop Idol days, we'd have been at all of those shows. And then Big Brother at that point, when there were open auditions. I'm really lucky that it was just, I aged out of it slightly.

• 26:17Speaker 02

  Yeah, just got on television.

• 26:19Speaker 04

  Now I'm being like the geriatric group. But my dad, who didn't live with us, but he was, when I said about wanting to be famous, he was like, "You don't even know what that is." Which is true. And my mum didn't care, which I think it's good to have parents who aren't too invested about your work. Because you're then sort of free to do it. You wouldn't want your sort of mum ringing up going, "How did it go? Did you get it? Today's the day, when will you find out?" I think that's a lot of pressure.

• 26:42Speaker 03

  Got the child, yeah, of course.

• 26:43Speaker 04

  My mum just says, "As long as you're not asking to borrow money."

• 26:45Speaker 03

  Yeah. So when did you break into it? Did you go and do like the comedy clubs? Did you at Edinburgh?

• 26:51Speaker 04

  I really have failed sideways. Because I really wanted to be an actor. I auditioned for drama school for two years. I didn't go to university, but auditioned. And then the jobs I was actually doing, I sang with Robbie Williams' dad for three months in a hotel in Nottingham in 2001.

• 27:06Speaker 03

  You stayed with his dad?

• 27:08Speaker 04

  No, I worked with his dad.

• 27:09Speaker 03

  Oh, I thought you said you stayed with his dad.

• 27:10Speaker 04

  Yeah, anything to get near him, I'm like...

• 27:13Speaker 02

  I went out with Robbie's dad.

• 27:15Speaker 05

  Backtrack there, what is going on?

• 27:17Speaker 04

  That's why I don't want to meet him actually.

• 27:19Speaker 05

  Now I understand.

• 27:22Speaker 02

  So hang on what you did there.

• 27:27Speaker 05

  So go on, you worked with his dad.

• 27:28Speaker 04

  I worked with his dad in a hotel, but I was doing those kind of jobs, like ent's jobs. I was in a hotel in Lanzabotti, doing hotel entertainment, you know, we do the bingo and stuff as well, there's your little shows. Yeah, so all those kind of jobs. And then I decided to go to university because I had no money. I needed a student loan, but I also realised you could do plays there and that drama school's quite respected academia. So I did an English degree, did loads of plays, auditioned for drama school for another two years. And while I was trying to be an actor, I was living with my friend Karyad. And basically I started doing gigs as a character to sort of keep my hand in.

• 27:57Speaker 05

  Right, okay.

• 27:58Speaker 04

  Because it's, you know, so hard to be an actor and everyone wants to be an actor. And the minute I did stand up, I was like, oh, this is what I'm supposed to do. And everything, everything became clear. It's like, oh, that is what I am. The reason I'm such a bad actor, I found this out in therapy about four years ago.

• 28:11Speaker 05

  You're a bad actor.

• 28:12Speaker 04

  I'm a really bad actor because I don't lose myself because I want to be seen and that's comedy. Comedy is showing yourself, whereas I would be like, I'm Lady Macbeth.

• 28:25Speaker 04

  I didn't ever, when other actors would talk about losing themselves, I'd be like, do you mean putting on a fort?

• 28:32Speaker 04

  So it all worked out really well. My first gig, I went home, it was in Ballam, so I had this long tuber, I had to burn it and I just, I was so full of all of the good chemicals, hormones. And I was like, I'm a one man band, I'm going to travel the world telling my stories. And I'm so lucky and that's 20 years next year. And I'm still in a honeymoon period with my job really, I'm really lucky.

• 28:56Speaker 02

  Hey, we should talk about Zero Stars.

• 28:58Speaker 04

  Yeah.

• 28:59Speaker 02

  Which is your new show, which is coming in April time.

• 29:01Speaker 04

  Yeah.

• 29:02Speaker 02

  On the television. With Roshin.

• 29:04Speaker 04

  Yeah.

• 29:04Speaker 02

  Roshin Connery, I'm obsessed with by the way.

• 29:06Speaker 04

  I'm obsessed with her. She is the wisest, funniest person ever. And essentially we got pitched this job, which is, do you want to go on holiday together eight times this summer? Like, yes, please. So desperate for it. Didn't really listen to what the show was, which is very poorly reviewed tourist attractions.

• 29:22Speaker 02

  I love the idea.

• 29:24Speaker 04

  You had me at Roisin. Sorry, what's that about Albania?

• 29:29Speaker 02

  Oh, okay. So what you do in Roisin, go on your holiday, but it's holidays based on bad reviews.

• 29:34Speaker 04

  Yes, everywhere we go to, hotels, resorts, restaurants, are all places that some people have really disliked. And actually, what kept happening in the series is that you'd read these reviews, people are really harsh online now. One tiny thing, or something that isn't to their particular taste. And often we would go and have a really wonderful time. Because when you are with your friend and you want to have a nice time, life is fantastic. And it's what you make of it. But there was some, you know, odd stuff. We went on the worst cruise. Really? The most poorly reviewed cruise. Why was it so bad? What were they saying about it? I think the ship is from the 80s. And you can't get off. Well, there was a hole, there was a hole in my bathroom. It didn't have a drain, it just had like a hole in the floor.

• 30:16Speaker 04

  And I'd taken my youngest son, he was 18 months with me, and he kept putting my phone in there and it was full of hair.

• 30:23Speaker 04

  30 years of hair. And I said to the director, you've got to get my room, it's got this hole full of hair anywhere, we can't, you know, we can't show a hair hole.

• 30:34Speaker 02

  We can't, too.

• 30:36Speaker 04

  No, too much, people turn off.

• 30:38Speaker 02

  And where was your cruise? Where did you go on that?

• 30:40Speaker 04

  So it starts in Turkey and it goes to Greece. Or vice versa, it starts in Greece, goes to Turkey.

• 30:45Speaker 02

  I mean, I love the idea of this. I can't wait to see this. I really can't.

• 30:48Speaker 04

  Yeah, I think that's what's great about it as a format is, it is really funny. It's funny what they made us do. I went to Transylvania, which I never would have done by myself.

• 30:57Speaker 02

  No, too scary.

• 30:58Speaker 04

  Yeah, we got to do graffiti, we shot guns in a rifle range in Albania. So we did some stuff where I was like, I never would have done that otherwise. Yeah. Roisin was really brave, she had her nose waxed in Turkey.

• 31:08Speaker 02

  Oh.

• 31:09Speaker 04

  I hope she won't mind saying that. It is in the programme.

• 31:11Speaker 02

  Not as part of the show.

• 31:13Speaker 04

  No, well, because they said to us, go, they didn't tell us really what was going to happen. So we'd go and meet a contributor, there might be a translator, and we thought we were in a barber's, I thought we might get a head massage. And then he starts putting cotton buds with wax up Roisin's nose. He yanks them out, he's like, your turn. I was like, no, no.

• 31:29Speaker 02

  I've done that, it's fantastic.

• 31:32Speaker 04

  I think it is fantastic, I'm just scared of pain.

• 31:34Speaker 02

  Yeah, I mean, it was quite brutal.

• 31:35Speaker 03

  I did, and how are these contributors? I mean, how do they feel that we're getting all these terrible reviews and then you were there to?

• 31:41Speaker 04

  Well, that's it. It was done very honestly, so they always knew. And usually, especially if it's a small business, what you realise is these businesses sort of, you know, sink or float based on these reviews. So quite often they wanted a chance to show. Yes, there's no lift here, but that's because it's only two floors and it's a listed building.

• 31:58Speaker 03

  Yeah, yeah, yeah.

• 31:58Speaker 04

  And that's what you'd find is that sometimes people would be going, they're mad. What do people expect when they're like, you're on holiday? Obviously, if you've got issues and you can't climb stairs, but who's that? They just lug your suitcase up there and shut up.

• 32:09Speaker 03

  Yeah, exactly.

• 32:10Speaker 02

  I love when you see reviews, well, I don't love it, hate it actually, but when you see, it's a crazy thing, when you see reviews about, yeah, nothing to do with the restaurant. So the table next to me were really nice, two stars.

• 32:21Speaker 04

  Yeah.

• 32:22Speaker 02

  What's that got to do with Angela Artner?

• 32:23Speaker 03

  No, no, no. We've had customers, we had customers the day after Trump got elected. And unfortunately, there were two Trump people, they love Trump, and then four. But then literally the letter I got the next day blaming me for Trump's election. I'm like, how is this my fault?

• 32:37Speaker 04

  I've always held you responsible.

• 32:40Speaker 03

  You know, it's like, why am I getting abused now? And then, of course, as a result, they just went for everything else. I thought, no, you just had a bad night. I'm sorry about that, but that's not my fault.

• 32:49Speaker 04

  It has got out of control, and I think, I think people sometimes need to go, am I doing this because I just need to feel better? And it's very bad karma sometimes. Unless you really do need to warn other patrons. Do you need to write that? Could you be more reasonable?

• 33:03Speaker 03

  Yeah, yeah, yeah, I think so.

• 33:04Speaker 04

  Sometimes, I'll tell you something that happens on Amazon, if you write a book, when you sell your book, sometimes something might go wrong with the parcel. Or maybe it gets a bit ripped, you know, it's an accident, and they'll put a one star review on your book. It's like, turns up and the front cover's ripped, you go, I didn't rip it, it's in your Amazon package, and you send it to them. Oh, yeah, eight quid down the train.

• 33:24Speaker 02

  Yeah, no, and then it [bleeped], they average everything, no. Yeah, like, I hate Sarah Pascoe, my envelope was wrecked. Never forgive her. Well, I can't wait to see that. And I love machine, I've not seen Machine Connoisseur for years. She's never on air.

• 33:38Speaker 04

  Machine, Machine would have lots to talk to you about food. Because I don't eat animals, a lot of the places we went to, obviously a lot of countries, their delicacies are horrible bits of animals. So every time we would get to a restaurant, they'd be like, okay, this is the best Georgian restaurant. Sarah, they're not going to be able to have anything for you. And then I would sit there and have a nice glass of wine and they'd be bringing her like, you know, full skulls with brains in and like lamb heads and testicles and all of that. And she'd be like, oh, great, okay.

• 34:04Speaker 02

  Oh, I mean, it is then.

• 34:05Speaker 04

  Yeah.

• 34:05Speaker 02

  Great, thank you. So that's coming in April on TLC.

• 34:09Speaker 04

  Yeah.

• 34:09Speaker 02

  Also on TLC now is Mock the Week.

• 34:11Speaker 04

  It's the place to be for comedy now.

• 34:12Speaker 02

  It's the place to be.

• 34:13Speaker 04

  There's upwards of two programmes.

• 34:17Speaker 04

  Mock the Week, so this was really exciting, I don't know. But, so it got cancelled on the BBC, which is a shame because

• 34:22Speaker 02

  Real shame.

• 34:23Speaker 04

  There used to be more panel shows, there used to be more satire. And it was a bit sad and I think people like myself who'd actually stopped doing the show were like, oh, you know. And then when they brought it back, everyone was really thrilled. So like Russell Howard did the first one, you know, back in the day. And then Catherine Ryan and I did one together.

• 34:37Speaker 02

  Yeah.

• 34:38Speaker 04

  That's on this Sunday, but it'll already have been on by the time the podcast comes out. They've got an amazing line up. The world is such a horror show.

• 34:44Speaker 02

  Yeah.

• 34:45Speaker 04

  And we're all having to process it and feel useless about it. So finding some of the little chinks of light.

• 34:51Speaker 02

  Yeah.

• 34:51Speaker 04

  To make fun of is really glorious.

• 34:55Speaker 02

  Sarah Pascoe, it is time for your fast food quiz. Sarah Pascoe, what is your favourite sandwich filling?

• 34:59Speaker 04

  Hummus.

• 35:02Speaker 04

  Did I say that like a pervert?

• 35:05Speaker 04

  Hummus.

• 35:06Speaker 02

  Hummus, okay. What's your favourite herb?

• 35:09Speaker 04

  Basil.

• 35:10Speaker 02

  What's your favourite form of potato?

• 35:11Speaker 04

  Mashed.

• 35:13Speaker 02

  The dish you miss most when you're away from home?

• 35:16Speaker 04

  God, what do I miss? Soup, soup, soup.

• 35:18Speaker 02

  Soup.

• 35:18Speaker 04

  Yeah, homemade soup, yeah.

• 35:20Speaker 02

  What is the best crisp?

• 35:22Speaker 04

  Corn cocktail. I think there's milking it though, the vegans will be writing in. But I'm still saying it.

• 35:27Speaker 02

  Yeah.

• 35:27Speaker 04

  It's still amazing.

• 35:28Speaker 02

  Yeah. What's your favourite bean?

• 35:30Speaker 04

  Butter bean.

• 35:31Speaker 02

  Butter bean.

• 35:31Speaker 04

  All day long.

• 35:32Speaker 02

  A very personal question, what's your favourite kitchen utensil?

• 35:35Speaker 04

  What is the name for the one that's like this shape on a stick?

• 35:41Speaker 02

  Yeah.

• 35:42Speaker 04

  And I feel like you could smack someone with it or you could scoop.

• 35:44Speaker 02

  Spatula.

• 35:45Speaker 04

  Spatula, do you think that is a spatula?

• 35:46Speaker 02

  Yeah, absolutely, yeah.

• 35:48Speaker 04

  But not like a wooden one, like a triangle.

• 35:50Speaker 02

  Right. Little.

• 35:51Speaker 04

  No, I think probably plastic, some kind of silicone, you have different colours.

• 35:55Speaker 02

  Yeah, spatula.

• 35:56Speaker 04

  Spatula, okay.

• 35:57Speaker 02

  Yeah, but more square, you mean?

• 35:58Speaker 04

  Yeah, the end, yeah.

• 36:00Speaker 02

  Yeah, I know what you mean, like a paddle.

• 36:02Speaker 04

  It's like a small paddle, yeah. Small kitchen paddle.

• 36:04Speaker 02

  Yeah, what is that for?

• 36:05Speaker 04

  Slap it.

• 36:06Speaker 02

  Because it doesn't go under an egg, it's more of a

• 36:07Speaker 04

  You could get scrambled egg would be great, you could do that with it, yeah.

• 36:12Speaker 02

  What would you call that?

• 36:13Speaker 03

  I'd call it a spatula.

• 36:14Speaker 02

  Yeah, a spatula.

• 36:15Speaker 04

  Yeah, okay.

• 36:16Speaker 03

  What's your best Sunday roast?

• 36:17Speaker 04

  I, I think you want some kind of vegan Wellington. But, but lots and lots of then of, you need moisture, you need gravy. Roast potatoes, mashed potato, red cabbage, carrots, broccoli, sweet corn. Is that enough?

• 36:31Speaker 03

  That's quite a lot.

• 36:31Speaker 04

  I think that is enough.

• 36:32Speaker 03

  Yeah, that's good.

• 36:33Speaker 04

  But then I would also then still want cranberry and mint sauce. I know I don't eat the meat, but I like the, I have the options.

• 36:38Speaker 03

  Yeah, okay, that's good.

• 36:40Speaker 02

  You need the wet.

• 36:41Speaker 04

  Yeah, yeah, yeah.

• 36:45Speaker 02

  So we come to the end of the show question for your chance to win the Waitrose goodie bag here.

• 36:49Speaker 04

  I really want it, by the way.

• 36:51Speaker 02

  Yeah, it's good, it is good. All you've got to do is take on the challenge of the end of the show question.

• 36:57Speaker 03

  There you go.

• 36:58Speaker 04

  Oh my god, oh my goodness.

• 36:59Speaker 03

  Oh, it's good.

• 37:00Speaker 02

  Yeah.

• 37:01Speaker 04

  Hi Sarah, thank you for coming on Dish. You're welcome, it's been a pleasure. That was, and we don't use the spelling of this word lightly, super.

• 37:07Speaker 02

  See what we did there?

• 37:08Speaker 04

  O U, okay. In order to win the Waitrose goodie bag, you just need to take part in a winner stays on game vegan soup edition. Nick and Amanda will read out the names of soup flavours, you just decide the winner of each soup of. Thanks, team Dish, thank you, team Dish, let's go.

• 37:22Speaker 02

  Okay, let's go. Are you ready?

• 37:24Speaker 04

  Yeah.

• 37:25Speaker 02

  Okay, tomato and basil soup or pea, leek and watergrass?

• 37:30Speaker 04

  Tomato and basil.

• 37:31Speaker 03

  Okay, tomato and basil soup or butter, nut, squash and tarragon?

• 37:34Speaker 04

  Tomato and basil.

• 37:35Speaker 02

  Tomato and basil soup or chunky vegetable?

• 37:38Speaker 04

  Chunky vegetable.

• 37:39Speaker 03

  Okay, chunky vegetable or spicy red lentil?

• 37:41Speaker 04

  Spicy red lentil.

• 37:42Speaker 02

  Spicy red lentil or miso?

• 37:44Speaker 04

  Spicy red lentil.

• 37:45Speaker 03

  Spicy red lentil or carrot and coriander?

• 37:48Speaker 04

  Spicy red lentil.

• 37:50Speaker 02

  Spicy red lentil or potato and leek?

• 37:53Speaker 04

  Spicy red lentil.

• 37:55Speaker 03

  Spicy red lentil or mushroom soup?

• 37:57Speaker 04

  Spicy red lentil.

• 37:58Speaker 02

  Spicy red lentil or gazpacho?

• 38:00Speaker 04

  Spicy red lentil, it's all soup.

• 38:03Speaker 03

  Spicy red lentil or Angela's minestrone?

• 38:06Speaker 04

  Angela's minna bloody stroni.

• 38:08Speaker 03

  Minna bloody stroni.

• 38:09Speaker 02

  Angela's minestrone or French onion?

• 38:11Speaker 04

  Angela's minestrone, you're not going to beat it, by the way. Angela's minestrone.

• 38:14Speaker 03

  Angela's minestrone or your minestrone?

• 38:17Speaker 04

  Angela's minestrone.

• 38:18Speaker 02

  Oh, well, the game has ended, what have we learnt?

• 38:21Speaker 04

  Angela made an amazing minestrone.

• 38:23Speaker 02

  Yes.

• 38:26Speaker 04

  And the comeback is yours, girl. Thank you.

• 38:30Speaker 02

  Thank you. Yes. That's a really high octane. And I don't know why. I was like, I really wanted to get that back, but it's like, the bag's yours.

• 38:39Speaker 04

  I think we've got a game show then.

• 38:40Speaker 02

  Just that. Just that.

• 38:43Speaker 04

  Yeah.

• 38:44Speaker 02

  Called the Elsa.

• 38:45Speaker 04

  Yes, yeah.

• 38:45Speaker 02

  Please, come on.

• 38:46Speaker 04

  And if it was a kids' show, then we could like, gung people with soup.

• 38:49Speaker 02

  Yes.

• 38:50Speaker 04

  Every time they turned one down. If it was down, it would come. Yeah, yeah, yeah.

• 38:55Speaker 02

  And it's hot now. Boiling up. And Sarah, thank you so much. That was really fun.

• 39:00Speaker 04

  Thank you so much. That was really lovely. Thanks. And that was so delicious.

• 39:04Speaker 02

  Have we got more for Sarah today? We have, yes.

• 39:06Speaker 04

  So kind, so kind. Thank you.

• 39:07Speaker 02

  Round for Sarah Pascoe.

• 39:08Speaker 05

  Thank you. Thank you, everybody. Thank you. Thank you so much.

• 39:14Speaker 02

  A massive thank you to Sarah Pascoe. Brilliant, lovely. Before we go, we have a message and also some art from a listener called Bella. And Bella says, "Hella lovely Angela and Nick. Not a dilemma. I just wanted to show my appreciation for the two of you. I discovered Dish recently and it honestly turned out to be just what I need to feed. No pun intended. My grumpy and lonely soul of late. I've had quite a few big life changes to deal with recently, but you guys and the whole team at Dish have brought me so much comfort and peace. It feels like sitting down to have a cosy chat with old friends and the addition of an amazing guest 50 times a day on repeat, whilst I catch up with every episode twice over. What's not to love?

• 40:00Speaker 02

  Aside from this, I fill my spare time with doodling and creating art on my iPad. So I thought, why not combine the two and attempt to create some of you? I hope you love my drawing as much as I love the podcast. And all my love, Bella." Oh, well, thanks for your message, Bella. So, Sarah? Oh, my God, let me see it. Oh my God, thanks Bella.

• 40:22Speaker 03

  It's really good, isn't it?

• 40:24Speaker 02

  Oh my God, it's really good.

• 40:25Speaker 03

  Oh, bless Bella.

• 40:26Speaker 02

  If you're listening to this, Bella has done a picture of us.

• 40:29Speaker 03

  Yeah.

• 40:30Speaker 02

  Right here on the dish table.

• 40:31Speaker 03

  She's got your haircut, she's done it really well.

• 40:32Speaker 02

  It's really good, that's actually a great hair reference for me.

• 40:35Speaker 03

  Hello, well done.

• 40:35Speaker 02

  Thank you Bella.

• 40:37Speaker 03

  Oh, thank you Bella, it's very kind.

• 40:39Speaker 02

  Thank you Bella and thanks for reaching out.

• 40:40Speaker 03

  We're glad you're listening.

• 40:41Speaker 02

  If you do want to get in touch with us, please email us [email protected]. Well, yeah, that's fab. I love the colours and everything.

• 40:48Speaker 03

  Yeah.

• 40:49Speaker 02

  Best texture. She's done it brilliantly. Yeah, thank you so much Bella.

• 40:51Speaker 03

  Thank you Bella.

• 40:52Speaker 02

  And thank you everybody for listening and we will see you next week for more Dish. So we'll see you then.

• 40:59Speaker 02

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

• 41:06Speaker 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.

• 41:18Speaker 05

  Waitrose, the home of food lovers.