Maisie Adam is absolutely delighted with our spiced leg of lamb

Zero chance of MPTF in this episode. We’re joined by Maisie Adam, comedian and podcaster, for an Easter feast and chat about her upcoming tour. Maisie, who can be currently seen in the second series of Last One Laughing, tours the country from September with her show, Whatsherface. Maisie explains to Nick and Angela about how the tour came to get its fantastic name and why touring is the best bit of the job. We’re just keeping our fingers crossed that she won’t be living with her parents by the time it comes around. With some experience in the food industry, it’s no wonder Maisie’s likes and dislikes cover so much varied ground, from smoky mezcal to cheese on toast, and the challenges of noodles and peanuts. Equally strong are her opinions on food to plate ratios, the best thing to eat at the football, and is this our first guest to actually enjoy their school dinners? Inspiration for your Easter weekend comes in the form of an Aperol spritz and a generous serving of Angela’s herb & spice roast leg of lamb with fresh greens and new potatoes. This is paired by the Waitrose wine experts with a Grant Burge Barossa Ink Shiraz, but we also treat Maisie to her favourite wine: a glass of Picpoul de Pinet. Just don’t ask her to check it. 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] from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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

• 0:51Speaker 02

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

• 1:04Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Harrow.

• 1:07Speaker 02

  What were you doing then? You were doing something?

• 1:09Speaker 03

  I've got, uh, I basically...

• 1:11Speaker 02

  Don't touch it.

• 1:11Speaker 03

  It's not, I basically the other day was eating something, you know. Well, you know, when you eat normally, you put the fork in your mouth. I managed to mish my mouth and stab my lip.

• 1:19Speaker 02

  Ooh.

• 1:19Speaker 03

  So it's sort of a little bit, and I've just realised I haven't got any lipstick on, but it doesn't matter, it's fine.

• 1:24Speaker 02

  It doesn't matter? It doesn't matter, guys.

• 1:26Speaker 03

  Doesn't matter. Um, so I just, you know, and so when it's like sore and you...

• 1:30Speaker 02

  Ooh.

• 1:30Speaker 03

  Anyway, it's all fine.

• 1:31Speaker 02

  You must have been really aim, like...

• 1:33Speaker 03

  I don't know what I did, but I just went, ah!

• 1:35Speaker 02

  You really wanted it in there, yeah, pierced the face. Bloody hell, you're starving.

• 1:41Speaker 03

  I just wasn't concentrating, I was doing my normal, you know.

• 1:45Speaker 02

  Not concentrating? But do you get a lot of chef injuries? Burns, chopping your fingers? Does that not happen anymore?

• 1:50Speaker 03

  No, I don't, haven't that too many. I do sometimes use a spoon to cook, like my little metal spoon. I like that because it's like... But, um, so sometimes you'd be basting something, or you've put it in hot water to check the salt content, and you forget it's basically metal, and then you put it on your tongue and you're like, ah!

• 2:08Speaker 02

  Ooh.

• 2:08Speaker 03

  Um, so occasionally I do that. But no, generally, one time I did think, oh, I need to get those beans out of the water. I'm just, I was like mental, put my hand in the water.

• 2:20Speaker 02

  What?

• 2:20Speaker 03

  I don't know, you know, it's just not... I thought I'd just get them out, I just went, I went, ah!

• 2:25Speaker 02

  Oh my god.

• 2:26Speaker 03

  Just like so crazy.

• 2:31Speaker 03

  I mean, lucky I don't go near the kitchen. No, no, it's fine.

• 2:34Speaker 02

  Yeah, luckily you're not in the kitchen that often.

• 2:36Speaker 03

  Yeah, exactly.

• 2:37Speaker 02

  This is our Easter episode.

• 2:38Speaker 03

  It is indeed.

• 2:39Speaker 02

  So may I be the first person to say happy Easter Angela Hartnett.

• 2:42Speaker 03

  Happy Easter Nicholas Grimshaw.

• 2:43Speaker 02

  Do you like Easter? Do you enjoy Easter?

• 2:45Speaker 03

  I do like Easter. I'm thinking Easter. We always do a family get together.

• 2:49Speaker 02

  Did you used to like it when you were a kid? Because I always used to be excited about it because there was quite a fun, a few fun things in the lead up to it. Like I went to a, like a Roman Catholic school. So I, I loved as a homosexual child Ash Wednesday.

• 3:04Speaker 03

  Well, you must have loved that on your forehead.

• 3:06Speaker 02

  I loved the drama and I loved the ash in my head. Like I loved.

• 3:08Speaker 03

  But don't you remember?

• 3:09Speaker 02

  Basically applying makeup.

• 3:10Speaker 03

  Good, good Friday. Good Friday mass that went on for like three hours.

• 3:14Speaker 02

  Yes.

• 3:15Speaker 03

  That was the longest mass that we were all made to go to.

• 3:18Speaker 02

  Long Good Friday mass.

• 3:19Speaker 03

  Palm Sunday.

• 3:20Speaker 02

  Palm Sunday. So that was like the one before, right?

• 3:23Speaker 03

  Yeah, that's right. Thursday. Yeah.

• 3:24Speaker 02

  Cross out of.

• 3:25Speaker 03

  The palms. Yeah.

• 3:26Speaker 02

  Yeah, love that.

• 3:27Speaker 03

  Keep them for the following year.

• 3:28Speaker 02

  Keep them for the following year.

• 3:29Speaker 03

  So coming back.

• 3:30Speaker 02

  Loved all that.

• 3:31Speaker 03

  Not allowed to eat meat on a Friday or Good Friday and you had to fast a little bit.

• 3:35Speaker 02

  Yeah.

• 3:36Speaker 03

  And then, and then they basically stuff yourself Easter Sunday with chocolate.

• 3:40Speaker 02

  Yeah, and then you just eat chocolate from like seven o'clock on Sunday morning.

• 3:44Speaker 03

  It was.

• 3:44Speaker 02

  We have Maisie Adam with us today.

• 3:46Speaker 03

  Yeah.

• 3:46Speaker 02

  And Maisie is going to be here in a moment. She's great fun. Have you ever met Maisie Adam?

• 3:50Speaker 03

  Just met her now. Yeah.

• 3:52Speaker 02

  I like her a lot.

• 3:53Speaker 03

  She feels very down to earth. She came in, said I'll have a cup of tea. She said she didn't want wine, but we'll see in a minute when we give her some roast lamb.

• 3:59Speaker 02

  Yeah, she might with a bit of lamb. Do you remember when we won a podcast award last year?

• 4:04Speaker 03

  Yes, I do.

• 4:04Speaker 02

  Maisie Adam hosted that podcast award ceremony.

• 4:07Speaker 03

  Oh, lovely. So you know her quite well or recently?

• 4:10Speaker 02

  Yeah, because I attended.

• 4:11Speaker 03

  Yeah, okay. All right. Thank you, boy. And what's your point?

• 4:15Speaker 02

  Well, you've won it too.

• 4:17Speaker 03

  I know.

• 4:18Speaker 02

  Where is it?

• 4:19Speaker 03

  I don't know.

• 4:20Speaker 02

  Oh, you've got it. Okay, great, okay, great, great.

• 4:23Speaker 03

  I thought you had it on your shelf at home.

• 4:24Speaker 02

  No, I have not. No, no. I did win one once and I did genuinely leave it in a Chinese. And I lost it. Totally lost it. Yeah, true story. True story. Went out, left. Yes, Maisie Adam with us in a second, but we should talk about seasonality. I imagine it's a great time for food, Easter.

• 4:43Speaker 03

  Well, we're going to talk about lovely wild garlic.

• 4:45Speaker 02

  Oh, yeah.

• 4:46Speaker 03

  Yes, yes.

• 4:48Speaker 02

  I've eaten wild garlic.

• 4:49Speaker 03

  Yes.

• 4:50Speaker 02

  Many a time. Never, ever, ever cooked it.

• 4:53Speaker 03

  You've probably walked past tonnes of wild garlic because it's readily available. It's easy to cook with it. It's basically like a green and you can put it through things. So you can just wilt it down with other stuff. So we're going to have asparagus now with Maisie and some broccoli. And we can throw this in at the end and it just wilts down with it all. Or you can make a lovely wild garlic pesto. What's really good is not as potent as your normally garlic. It's just much lighter.

• 5:17Speaker 02

  Literally the leaves.

• 5:18Speaker 03

  It's just literally the leaves, yeah. And also you can get little wild garlic flowers, which are really lovely as well. But where we got the restaurant in Limewood, it's all in the forest. They just go and pick tonnes of it. But it's a really short season, so it's now for about a month or so. But you can freeze it and if it's not available, it's available in some Waitrose. But if not, you can get the frozen stuff all year round and then use it, just to finish stuff. So if you made a little salsa verde, you could put some wild garlic through that. You can put it with your asparagus, put it through a risotto, those are stuff.

• 5:46Speaker 02

  Mmm.

• 5:47Speaker 03

  There you go.

• 5:48Speaker 02

  Okay, shall we get our guest in?

• 5:49Speaker 03

  Yes.

• 5:49Speaker 02

  Let's do it. Let's welcome Maisie.

• 5:53Speaker 04

  Hello.

• 5:54Speaker 02

  Hi Maisie.

• 5:56Speaker 04

  This is lovely. Thank you so much for having me.

• 5:59Speaker 03

  Thank you for coming.

• 6:00Speaker 04

  Yes, well, good to see you. I'm excited.

• 6:03Speaker 02

  Yeah, I'm excited.

• 6:04Speaker 04

  I'm starving.

• 6:05Speaker 02

  How are you?

• 6:06Speaker 04

  Very well, thanks. I'm admiring the kitchen. Because me and my fellow, we've just bought our first place, but it is a pile of rubble.

• 6:16Speaker 03

  Right, okay. Is it a house, flat?

• 6:18Speaker 04

  It's a house. So, but it literally was like an old lady house and we're gutting it.

• 6:24Speaker 02

  Yeah.

• 6:24Speaker 04

  So at the moment, me and my husband are living with my parents. Yeah.

• 6:31Speaker 03

  Hello to mum and dad.

• 6:34Speaker 04

  Which I should say, she's watching. We're incredibly lucky to be able to do.

• 6:42Speaker 02

  Okay, time to welcome our guest Angela.

• 6:44Speaker 03

  Yes.

• 6:45Speaker 02

  We welcome today a comedian and podcaster who, like you, has a background in the food industry.

• 6:54Speaker 02

  It's very serious. Maisie Adam once worked in an ice cream van. Round of applause for our guest Maisie Adam, everybody.

• 7:02Speaker 04

  Thank you guys.

• 7:03Speaker 02

  Welcome.

• 7:04Speaker 03

  Welcome Maisie.

• 7:04Speaker 02

  Welcome. It made perfect sense for you to be here.

• 7:07Speaker 04

  Yes.

• 7:07Speaker 02

  What with the, you know, the past experience in the food industry.

• 7:10Speaker 04

  Extensive industry experience.

• 7:13Speaker 02

  Well, welcome Maisie.

• 7:14Speaker 04

  Thank you. Thank you for having me.

• 7:16Speaker 03

  Cheers.

• 7:16Speaker 02

  Oh yeah, cheers, welcome. We're gonna start with an aperol spritz.

• 7:20Speaker 04

  Cheers.

• 7:21Speaker 02

  Your favourite.

• 7:21Speaker 04

  Absolutely. This is the earliest I've ever had an aperol.

• 7:24Speaker 02

  Mmm. I feel like if you are to drink early, that is quite a good one.

• 7:28Speaker 04

  I've had a sip of that and all I can hear is Jess Glen hold my hand in my hair. I'm on a flight, I'm ready.

• 7:37Speaker 04

  I'll see you at baggage reclaim.

• 7:39Speaker 02

  Let's go Maisie.

• 7:40Speaker 03

  Let's go Maisie.

• 7:41Speaker 02

  And when you came in, yeah, you were checking out our kitchen.

• 7:44Speaker 04

  Yeah. That's like where my eyes immediately go to at the moment because me and my husband, we've just bought our first place. It's just rubble at the moment. It's so stressful. The builder like sends us videos which like my husband loves. I find it genuinely anxiety inducing because it's like, oh, we can't turn back now because you've just swung a digger through it. I should say as well, whilst this is happening, me and my husband, we're living with my parents.

• 8:09Speaker 03

  Excellent.

• 8:09Speaker 04

  Yep, it's great. It's really nice. My mum likes to do movie night once a week. So the four of us sit on a four seater sofa and watch a film. That's lovely. It's nice. It's nice. But I've said, I think, two months.

• 8:25Speaker 03

  Yeah. Two months, okay, yeah.

• 8:26Speaker 04

  My husband, he says that's optimistic.

• 8:28Speaker 02

  Oh, right. How long have you been with your mum now?

• 8:31Speaker 04

  One, one month.

• 8:33Speaker 02

  Okay.

• 8:33Speaker 03

  Oh, right.

• 8:34Speaker 02

  Are we a month off?

• 8:34Speaker 04

  About three weeks too much.

• 8:35Speaker 02

  Yeah.

• 8:37Speaker 04

  And it's really weird because you go back to that dynamic of when you last lived with them, which was when I was a child.

• 8:44Speaker 03

  Yeah.

• 8:44Speaker 04

  So like genuinely this happened the first night, she'll be so angry I'm telling this story, but I'm going to do it. The first night that we moved in with them, my mum was like, oh, I need to show you the dress I'm gonna wear to your brother's wedding, which at this point was still three weeks away.

• 8:59Speaker 03

  Yeah.

• 9:00Speaker 04

  I get in the shower, I'm like, I'm a 32 year old woman naked in the shower, washing myself and I turn around and my mum's walked into the bathroom.

• 9:11Speaker 04

  Wearing the dress, just like, thought, like, fascinate her and all. And I was like, like, immediately trying to cover everything up. And my mum was going, "What? I've seen it all before." I was like, "Yeah, but crucially, the last time you saw this, I was six. It looked different and I needed your help cleaning it." And I'm like, "A grown up lady just trying to shower."

• 9:43Speaker 04

  Yeah, and like, she was really putting it on me that I was weird for finding it odd. She was like, "Oh, you're so sensitive." Clapping out of the bathroom in her heels.

• 9:57Speaker 02

  Is the dress good though?

• 9:58Speaker 04

  It's great dress.

• 9:59Speaker 02

  Great dress. Great dress.

• 10:02Speaker 04

  But boundaries were drawn.

• 10:03Speaker 02

  Boundaries were drawn. Well, not long to go. Famously quick a renovation.

• 10:07Speaker 04

  Absolutely. I think that was actually the thought process as I looked at the kitchen and was like, "Can I move here? Can I just live here? Is this okay?

• 10:16Speaker 03

  And who's deciding everything? Both of you together? You having to do all the colour schemes and the whole, you know?

• 10:22Speaker 04

  So Max is colourblind, so that's the whole thing. He just keeps going, "What about this?" And I'm like, "That's horrific."

• 10:29Speaker 04

  And he's like, "Why? It's nice. It's nice and red." I'm like, "That's green."

• 10:34Speaker 02

  And I want to obviously talk about your career. Is there an ice cream van?

• 10:39Speaker 04

  Yeah, a vendor. A vendor, actually, it's the industry term, please.

• 10:43Speaker 03

  Yeah, industry.

• 10:44Speaker 04

  So when I left uni, when I graduated and I moved back home with my mum and dad. I did ice cream studies.

• 10:52Speaker 04

  I did a year abroad, did a year abroad in Italy, singing "Just One Cornetto."

• 10:59Speaker 04

  You've got to learn the trade.

• 11:06Speaker 04

  Um, no, I actually, I'm just.

• 11:10Speaker 04

  My, my actual degree is, is just slightly less respectable than that, actually. But, um, I, I moved back home with my mum and dad. And it was around the time I'd decided I wanted to give stand up a go. I, I like, my degree was sort of like in, in acting, really. And I was going up for auditions, not getting anything. Moved back home, felt really kind of like, you know, one step forward, two steps back. Yeah. And there was a bloke who lived on our road, who used to run the village pub. And he'd now gone into like mobile bars. He used to set up these big bars at like agricultural shows in Yorkshire. And he'd just pay you really good cash in hand to just serve pissed up farmers at the end of the night. Yeah. Great, easy money. And then he moved into, he bought like a couple of ice cream vans.

• 11:55Speaker 04

  And he was like, we'll just park them in Millennium Square in Leeds. Yeah. And when Wimbledon's on, on the big screen, you can serve strawberries and cream. Yeah. And with Pimms, but no one in Leeds wanted that. They just wanted Mr. Whippies. Yeah. So fine by me, because I wasn't having to try and make it look nice. Nice, yeah. And make all the Pimms, which is just chopping up fruit and putting it in booze. It's a long, it's, it's laborious for quite small reward, I think. I think so. Whereas that. Yeah. Easy, easy. Bobber flaking, thank you. So that's 12 pounds.

• 12:32Speaker 04

  So, yeah, and I just, I used to hand out these ice creams. And then people were like, oh, you need to do this, um, competition called So You Think You're Funny. And that's like a sort of newcomer one. Right, okay. And I looked up who'd won it and it was literally like a who's who of who I'd grown up watching. Peter Kay, Ashling B had won it not long beforehand and Tom Allen, like really good comics. And so I thought I'd enter that to see how I got on. And I got the phone call whilst I was in the ice cream van to say I'd made it to a semi-final. So I had to pull a sickie, um, for the semi-final. And then I got through that to the final, had to pull a sickie again. I know, I was like the worst employee for my, really bad, really, really flaky. No pun intended.

• 13:19Speaker 02

  And before you came in, we were talking about the British Podcast Awards.

• 13:22Speaker 04

  Oh, God, yeah.

• 13:23Speaker 02

  Which Dish won.

• 13:24Speaker 04

  Yeah.

• 13:24Speaker 02

  Thank you, thank you, thank you. Very exciting. I was there, you were there and Rose was there.

• 13:30Speaker 04

  Noted.

• 13:31Speaker 02

  Yeah, noted.

• 13:32Speaker 03

  So it wasn't because of you, mate.

• 13:33Speaker 02

  No, no, no, no, no. But it was, it was, it was in the Indigo at the O2, which is at the smaller room at the O2.

• 13:39Speaker 04

  Yeah.

• 13:40Speaker 02

  So in the big room.

• 13:40Speaker 04

  Gaga was in the big room.

• 13:41Speaker 02

  Lady Gaga, yeah.

• 13:43Speaker 04

  Yeah, I sort of optimistically thought we'd be sharing a dressing room, just sort of thought. Or at least we'd sort of cross paths.

• 13:49Speaker 02

  Yeah. Oh, what are you doing?

• 13:50Speaker 04

  Yeah, because you know, like when you watch like the Brits and it's all like, I know now that they're all done sort of as a bit, but it's always, you know, Jack Whitehead just bumping into Harry Styles. I thought, oh, you know, I'll go to see Gaga beforehand. Yeah, I'm doing the Podcast Awards. It's pretty big.

• 14:08Speaker 02

  But I loved it, that. It was very fun. You were very, very good.

• 14:11Speaker 04

  Thank you. It was sort of, it's strange because they've got a balcony in that room and then loads of the winners were on the balcony. So you had to sort of announce who'd won and then they'd have to get out of their road seating. So it's all like, excuse me, excuse me, excuse me. It's shimmying to the side. And then you could see them either get the stairs or worse, get the lift.

• 14:32Speaker 04

  You could see people pushing a button and waiting for the lift and I was just having to be like, let's keep that applause going.

• 14:37Speaker 02

  Let's keep it going.

• 14:38Speaker 03

  But wasn't there something like 20 or 30 awards?

• 14:42Speaker 04

  Oh, yeah, yeah, at least.

• 14:44Speaker 02

  It's only just finished.

• 14:45Speaker 04

  I've come straight from that.

• 14:47Speaker 03

  She's got the strength from the air.

• 14:50Speaker 02

  She's got the strength from it.

• 14:52Speaker 04

  Gaga's finished her tour.

• 14:54Speaker 02

  It was one night for me, yeah. Before we talk about your tour, we should talk about food and we should talk about your, your food likes and dislikes.

• 15:02Speaker 04

  Mm-hmm.

• 15:03Speaker 02

  And time is needed, I feel, for these because they're pretty incredible. So it's effectively like four key statements, we've realised, kind of like a, a sort of political manifesto, if you will.

• 15:12Speaker 04

  Yeah, yes.

• 15:13Speaker 02

  Okay, you absolutely love any kind of pie.

• 15:16Speaker 04

  Yeah.

• 15:17Speaker 02

  As in main course pie, not an apple pie.

• 15:19Speaker 04

  Not dessert pie.

• 15:20Speaker 02

  No.

• 15:20Speaker 04

  Main course pie.

• 15:21Speaker 02

  You think paprika is the best spice.

• 15:24Speaker 04

  Yeah, I just, I really like smoky flavours.

• 15:28Speaker 02

  Right, okay, yeah.

• 15:28Speaker 04

  I've only had, I think, about five cigarettes in my life, but I think I've got the palate of someone who smokes forty a day.

• 15:34Speaker 03

  Oh, right, okay.

• 15:36Speaker 02

  The smokiness, yeah, it works, yeah. Do you like a smoky drink like a mezcal?

• 15:41Speaker 04

  Mezcal, I'm all over it, absolutely all over it. It's like necking a bonfire, isn't it?

• 15:47Speaker 02

  Yeah. For you, Maisie Adam, salmon is the goat of all fish.

• 15:51Speaker 03

  Oh, that's your fish, that's your fish.

• 15:53Speaker 04

  Definitely. Yeah, well, it's just so, you could do so much with it, can't you? I say that, you can smoke it, that's where I'm at with that. You can cook it.

• 16:02Speaker 02

  That's it, really, isn't it?

• 16:03Speaker 03

  Yeah, love that.

• 16:04Speaker 04

  I just, I just like, it's very nice. And also to me, I'm embarrassed to say this to you, Angela, but like,

• 16:10Speaker 03

  No, don't.

• 16:10Speaker 04

  All the other fishes taste the same to me.

• 16:12Speaker 03

  I know, but a lot of people, like, you know, a lot of them are all a similar family, like hake and cod, you know, they're all flaky white fishes. So, but like, salmon's definitely got its distinctive flavour.

• 16:23Speaker 04

  I really loved smoked salmon quite a lot. Um, this is, this is gonna make me sound like the sort of most middle class student, but I told my granny, you know, when you tell like a relative one tiny piece of information, they really run with it. I think once I was at my granny's and she gave us some smoked salmon and I was like, I absolutely love smoked salmon, granny, it's fantastic. And it was in the holidays at uni and when I went back to uni, she gave me an entire salmon to take back on the train back to Southend on the sea. And I lived in a really like rough bit of Southend. So like just turning up with a whole smoked salmon, I'm just like, yeah, this is from my granny Muriel, she says it's fine to be shared around the house.

• 17:06Speaker 04

  Yeah, literally everyone in my flat was like, who's this salmon taking up the entire fridge? Yeah.

• 17:12Speaker 02

  And finally, your guilty pleasure is cheese on toast with an illegal amount of HP sauce on it. Thick brown bread for anyone to. How's mouthwatering that description?

• 17:23Speaker 04

  Yeah, absolutely love it, absolutely love it. I had it yesterday and was literally just like, this is, this is life, isn't it? This is what life's about. Cheese on toast with HP sauce. Yeah, absolutely love it. I do like, I had it with tiger bread yesterday.

• 17:36Speaker 03

  Oh, nice.

• 17:36Speaker 04

  Thick tiger bread and that was.

• 17:38Speaker 03

  Yeah, I do love HP sauce, yeah.

• 17:40Speaker 02

  Is there any time you're ever in the kitchen at Morano and you're plate and everything and you think, **** now, I should have just done cheese on toast? Some things you just are.

• 17:49Speaker 03

  Some things you just want.

• 17:51Speaker 02

  Like sometimes like toast. I got home from work the other day and I was knackered and I was like, can't be bothered cooking. And I ended up having just toast with butter and salt. And I thought, I'll just have a slice and then another slice. I had six slices.

• 18:04Speaker 04

  Six slices of toasted buttered toast.

• 18:06Speaker 02

  And I was like, you can't beat it.

• 18:07Speaker 03

  Yeah, I know. It's the best thing.

• 18:09Speaker 02

  Um, your dislikes come in two different shapes.

• 18:12Speaker 04

  Yeah.

• 18:13Speaker 02

  Firstly noodles.

• 18:14Speaker 04

  Yeah, I just find them tricky. I find, I find there are a lot of complication for quite limited reward back. Like the texture, I find fine. The taste I find fine.

• 18:27Speaker 03

  Yeah.

• 18:27Speaker 04

  But it's just, it's a lot of prep and it's a lot of then like.

• 18:31Speaker 02

  Hmm.

• 18:32Speaker 04

  I think I don't like not being good at stuff and I still haven't mastered.

• 18:36Speaker 03

  Noodles.

• 18:37Speaker 02

  Chopsticks.

• 18:37Speaker 03

  Right.

• 18:38Speaker 04

  And I, and I don't, I don't like looking like a tick.

• 18:40Speaker 02

  I remember one into when we were younger and we'd, we'd see people laughing, like takeaways in American films.

• 18:47Speaker 04

  Yes.

• 18:47Speaker 02

  And thinking it was like really aspirational.

• 18:49Speaker 04

  Yeah.

• 18:50Speaker 02

  So I used to want to learn how to use chopsticks.

• 18:52Speaker 04

  In America, it's a real, like, it's used in media a lot, isn't it of like. This guy's, this guy's in the city. He doesn't have time to cook.

• 19:00Speaker 02

  No way.

• 19:01Speaker 04

  Whereas like in the UK, it's like, oh, she's left him.

• 19:04Speaker 02

  Yeah. It's a bit depressing, yeah.

• 19:08Speaker 03

  Chinese salon.

• 19:09Speaker 04

  Noodles on the sofa again, is it?

• 19:14Speaker 02

  Your other dislike was, only two.

• 19:16Speaker 04

  Yeah.

• 19:17Speaker 02

  Which is good was that you absolutely hate the flavour of peanuts. Not allergic, but a pure hatred.

• 19:21Speaker 04

  Yeah, and, but like genuinely, I find the smell of them mingin', taste of them even worse. I find, I find that it's one of those like flavours. I have a bit with rocket if it's in that, I can only taste that. It's so overpowering.

• 19:37Speaker 03

  Yeah, yeah, yeah.

• 19:38Speaker 02

  Yeah. What do you think is, is peanut butter a problem for you?

• 19:42Speaker 04

  Oh, yeah, mingin', yeah, yeah.

• 19:44Speaker 02

  I know people are quite averse to it.

• 19:45Speaker 04

  Thinking it was Biscoff's bread. Put it right in my mouth.

• 19:48Speaker 02

  Disaster.

• 19:49Speaker 04

  Yeah, I immediately taste it here.

• 19:51Speaker 03

  Oh, right. Yeah, yeah, yeah. Right, I'm gonna get you something that's got no peanuts.

• 19:55Speaker 02

  Okay.

• 19:55Speaker 04

  Lovely. Thank you.

• 19:57Speaker 02

  Whilst Angela gets your peanut noodles ready, we should talk about your, we got likes and dislikes for drinks, a card just for drinks.

• 20:06Speaker 04

  Yeah.

• 20:06Speaker 02

  Which is a first.

• 20:07Speaker 04

  Wow, really? No one else have a card?

• 20:09Speaker 02

  Yeah, I like all the different again. No, we're not judging.

• 20:13Speaker 04

  It's an intervention.

• 20:13Speaker 02

  Yeah. You said an Aperol spritz, hence why we're having this right now.

• 20:17Speaker 04

  Yeah.

• 20:17Speaker 02

  You said it's basic, but you love it. It's a basic.

• 20:21Speaker 04

  I feel like it's just become a bit more, I think it used to be like cool and quirky in Italian.

• 20:27Speaker 02

  Yeah.

• 20:27Speaker 04

  And then it's become almost part of like hun culture, hasn't it now?

• 20:31Speaker 02

  Oh, yeah, maybe, yeah, a bit of a date.

• 20:32Speaker 04

  It's now occupying the space that I think porn star martinis used to occupy of like, the girlies are out, they're ordering the Aperol.

• 20:41Speaker 02

  Yeah, okay, yeah, you're right.

• 20:43Speaker 04

  Do you know what I mean? I think, I think a bartender goes, when you order an Aperol spritz.

• 20:48Speaker 02

  What do you think, Ange, as a Michelin star chef?

• 20:50Speaker 03

  No, I think, I think.

• 20:51Speaker 04

  You have to say that, Ange.

• 20:53Speaker 03

  No, because you know, I had them all at my wedding.

• 20:56Speaker 04

  Did you?

• 20:56Speaker 03

  Yeah, we had Aperol spritz, wine, but everyone, because it was a lovely sunny day.

• 21:01Speaker 04

  Yeah.

• 21:01Speaker 03

  And the amount of people that said to me afterwards, all of those Aperol spritz.

• 21:04Speaker 04

  They are great.

• 21:05Speaker 03

  Because it's lovely. And it smells, it's like summer and spring.

• 21:09Speaker 04

  It's summer in a taste, yeah.

• 21:10Speaker 03

  I think, yeah, don't let people put you off. Yeah, you don't order one, you order one.

• 21:14Speaker 04

  Do you know what it is? I think when I met my husband, he was, I say this all the time and it does sound like the song, but he was working as a waiter in a cocktail bar.

• 21:24Speaker 02

  That good lyric.

• 21:25Speaker 04

  He was, we should write that down.

• 21:27Speaker 02

  Write that down.

• 21:28Speaker 04

  Anyone got a pen? He, but because he's like from the cocktail world and he's not snobby about it. But I always feel like if I'm in a cocktail bar and I go for an Aperol spritz, I feel like, oh God, is it, is it the equivalent of going to a restaurant and going, I'll just have toast?

• 21:45Speaker 02

  Right, yeah, yeah, yeah, yeah.

• 21:47Speaker 04

  Because they want to be giving it all.

• 21:48Speaker 02

  No, but I think when they're good, they're good.

• 21:50Speaker 04

  Yes, that's true. Yeah. And there's bad ones and there are good ones. You can tell the bad ones. It was one cube of ice, just sad.

• 21:58Speaker 02

  If you were out for dinner, you'd have a white wine.

• 22:01Speaker 04

  Yes, so my favourite white wine is this one called Pickpool.

• 22:05Speaker 02

  Yes.

• 22:05Speaker 04

  Right, and we came, we came across this wine at a fancy restaurant. I'm not a wine aficionado. Mike's the one, you know, they go, do you want to check it's okay?

• 22:14Speaker 03

  Yeah.

• 22:16Speaker 04

  Why wouldn't it be? Like, that's on you if it's not. You check it.

• 22:26Speaker 04

  I don't know, it's just weird, isn't it?

• 22:28Speaker 02

  It is.

• 22:28Speaker 04

  Why did they do that with food? Just check it's all right, just check it's cooked.

• 22:35Speaker 02

  Just check that chicken's cooked.

• 22:36Speaker 04

  Just check it's not off.

• 22:37Speaker 02

  You've got your thermometer.

• 22:38Speaker 04

  What do you mean? It's your...

• 22:41Speaker 02

  Do you know, I've never thought of that. Why are we checking it?

• 22:43Speaker 04

  Why are we checking? It's safe. Um, but anyway, so he checks, he checks the... But, like, but this one pit pool, we were like, that is actually amazing. And then, um, we were on holiday about a few years back and my mum and dad knew that in this town, there was a shop called Noz, right?

• 23:03Speaker 02

  Noz?

• 23:04Speaker 04

  N-O-Z.

• 23:05Speaker 02

  Yeah.

• 23:05Speaker 04

  And it's like TK Maxx if the wheels fell off. So it's like in a big warehouse, uh, in the middle of like French countryside, there's, there's nothing next to it except a McDonald's drive-through and a Decathlon, that's it. And you go in and like, in one big basket here, there'd be roller skates. And then in the next one, there'd be pasta. And then in the next one, there'd be like 80s porn DVDs. It was really weird what was in the shop, but you could occasionally get some really good deals. And they had, I kid you not, crates of pit pool for two euros.

• 23:42Speaker 02

  Oh, lovely.

• 23:43Speaker 04

  Oh, wow. So we took it back on the ferry.

• 23:45Speaker 02

  Yes.

• 23:46Speaker 04

  Like, I think we bought 64 bottles. It was just amazing. We're still, we're still getting through it now.

• 23:52Speaker 02

  You're still getting through it?

• 23:52Speaker 04

  Yeah.

• 23:53Speaker 02

  Wow.

• 23:54Speaker 04

  So, um, I mean, I'm sure you can buy them from all good retailers.

• 23:58Speaker 02

  Waitrose probably.

• 23:59Speaker 04

  But, but, yeah, but, but, you know.

• 24:00Speaker 02

  Not for two quid.

• 24:02Speaker 04

  Not for two quid, two euros.

• 24:03Speaker 02

  Two euros!

• 24:04Speaker 04

  It's about one pound fifty-eight at the time. We Googled, don't worry.

• 24:08Speaker 02

  Don't worry.

• 24:08Speaker 04

  Probably off, but we don't know.

• 24:10Speaker 02

  We don't matter. We don't know.

• 24:11Speaker 04

  We don't know, because we haven't checked it.

• 24:13Speaker 02

  Uh, pit pool.

• 24:14Speaker 04

  Here we go.

• 24:14Speaker 02

  Here we go.

• 24:19Speaker 02

  The food is there, Ange.

• 24:20Speaker 03

  Yeah.

• 24:20Speaker 02

  Tell us what we're having today on Dish, please.

• 24:22Speaker 03

  So we've got a herb and spice roast leg of lamb.

• 24:25Speaker 02

  Ooh.

• 24:26Speaker 03

  Which we marinated overnight. With one of your favourite spices, cumin. So we took some basically garlic cloves, cumin, fennel, parsley, lemon thyme, mint, touch of olive oil and white wine vinegar. Blitz that all together with a little bit of light brown mascarpone sugar. And then basically spread it all over the lamb leg. But after you make some incisions, so it sort of penetrates the lamb. And then marinade that overnight. And then the next day, take it out of the oven about 30 minutes before you're about to cook it. So it comes up to room temperature. Little bit of stock in the base of the lamb before you start cooking it. So that it's not, doesn't dry out. Covered with foil and then slow roast it. So you start it on a high temperature for about 30 minutes, then turn it down.

• 25:09Speaker 03

  And then you'll cook it for further about another two hours.

• 25:12Speaker 02

  Wow.

• 25:13Speaker 03

  Until it's, you know, nice and soft and succulent.

• 25:15Speaker 02

  Mmm.

• 25:16Speaker 03

  And I don't think it is. A little bit of salt, is that enough?

• 25:18Speaker 04

  It's lovely. It's absolutely lovely. And like those smells, I could smell immediately as I walked in today. Like the cumin was, oh.

• 25:27Speaker 03

  Yeah.

• 25:27Speaker 04

  And it's so tender.

• 25:28Speaker 03

  And then with the, sort of the cooking sauce, I added a little bit of water. Because you've got all those marinated juices. Little bit of water, little bit of butter, a little bit of apple cider vinegar. So you start to get that like mint sauce sort of effect. You know, a little bit of acidity there.

• 25:43Speaker 02

  Ange, you talked about lemon thyme.

• 25:45Speaker 03

  Mm.

• 25:45Speaker 02

  Why lemon thyme over regular thyme?

• 25:48Speaker 03

  Slightly softer in its flavour.

• 25:50Speaker 02

  Oh, okay.

• 25:51Speaker 03

  And I think the lemon part of it works well with all the other spices. But yeah, it's slightly softer.

• 25:56Speaker 02

  Is it the bit of a pro tip to do it the day before?

• 25:58Speaker 03

  I think so, yeah. Because you want all that sort of lovely flavour in there.

• 26:02Speaker 02

  Mm-hmm.

• 26:03Speaker 03

  And it penetrates all the lamb. Yeah.

• 26:05Speaker 04

  So this was marinating overnight and then slow roasted for two hours?

• 26:08Speaker 03

  This morning, yeah, about two hours, yeah. And if you want it a bit rarer, just cook it less.

• 26:13Speaker 02

  And then it's nice with some greens this. How have you done your greens? Have you just?

• 26:17Speaker 03

  Uh boiled them and then finished them in a little bit of butter.

• 26:19Speaker 02

  Mm hmm. And some fresh new potatoes.

• 26:21Speaker 03

  Fresh new potatoes, yeah. Yeah, it's like a difference to an Easter lamb. So we all do rosemary, garlic, anchovies and stuff. And this is just slightly more spicy, but I think, I think it's really nice. I like it.

• 26:31Speaker 04

  It's so lovely. Thank you.

• 26:33Speaker 02

  What will you be doing for Easter, Maisie? Have you got huge?

• 26:36Speaker 04

  Probably reenacting the big day, you know, Friday through to Sunday. Yeah, get the cross out. Someone's gotta be merry. Um, what am I doing? I, I, when is it? It changes every time, doesn't it?

• 26:47Speaker 02

  Start of April. Why does it change?

• 26:48Speaker 04

  I don't know, but it immediately made me think of, have you seen that clip of that man on, I think he's on the chase or tipping point and the question is, traditionally Christmas Day falls on what day? And he goes Wednesday.

• 27:01Speaker 04

  That's just like rent free in there all the time. Anytime I've got to answer the name Wednesday, I just go, I always go Wednesday.

• 27:10Speaker 02

  Wednesday. Amazing.

• 27:12Speaker 04

  My dad will probably do a roast though.

• 27:14Speaker 02

  Yeah.

• 27:14Speaker 04

  So you've set the bar incredibly high, I'm sure.

• 27:17Speaker 02

  So we're having a wine in honour of Maisie.

• 27:19Speaker 04

  Thank you.

• 27:20Speaker 02

  Um, but there is a wine pairing.

• 27:21Speaker 04

  Sounded like I died.

• 27:23Speaker 03

  Yeah.

• 27:23Speaker 02

  In honour of Maisie.

• 27:25Speaker 03

  He's no longer with us.

• 27:26Speaker 04

  What a life.

• 27:27Speaker 02

  What a life. I think she was funny. Um, uh, but there's a, a red wine pairing as well, a Shiraz, right?

• 27:33Speaker 03

  Yeah. A lovely Australian Shiraz.

• 27:35Speaker 02

  Mm hmm.

• 27:36Speaker 03

  Ideal match for roast lamb and it's a Grant Burge Barroso Shiraz from Australia.

• 27:41Speaker 02

  Mm hmm. Uh, if you want to try this lamb, uh, or you want to get the wine, you want to get the ingredients, the how to, everything of course on waitrose.com forward slash dish recipes.

• 27:50Speaker 04

  Mm.

• 27:51Speaker 02

  Go on there. All the recipes are on there.

• 27:54Speaker 04

  Do you know where the new house is that we're moving to? Our new locals are like, is it, is a Waitrose. That's how you know you're moving up in the world, isn't it?

• 28:00Speaker 03

  Going up in the class. Lovely.

• 28:02Speaker 04

  We used to just have a corner shop. Now we've got a Waitrose. Absolutely sensational.

• 28:07Speaker 02

  I wanted to talk to you about school dinners because it was that you.

• 28:11Speaker 04

  Mine were great.

• 28:12Speaker 02

  Well, they get bad rep, don't they?

• 28:13Speaker 04

  Yeah, yeah. No, mine were lovely. Yeah, the school dinners at my primary school were your classic school dinners, quite lumpy mashed potato, all the tropes.

• 28:21Speaker 03

  Yeah.

• 28:21Speaker 04

  And then I remember going to secondary school. And genuinely like having my mind blown by how great the food was. I was like, this is amazing. And it was, um, it was cooked by a bloke called Trevor. And, um, I, like, like a week in, I was in the, you know, in like, you're moving along with your tre- I asked Trevor for a recipe.

• 28:42Speaker 03

  I would have been so happy.

• 28:43Speaker 04

  I know, but then like immediate, like first term in at the big school, I was known as the kid who asked Trevor for a recipe. Like a little old lady. I know, um.

• 28:53Speaker 02

  What was the Trevor made?

• 28:55Speaker 04

  It was actually one of his desserts. It was a, and also like that was it. They had a selection of desserts. Primary school, it was just, you know, the big rectangular sponge cakes have that or like really bad apple crumble with a skin custard on it. This was like, he used to do these cupcakes, but they were, they were crispy and they were like rice crispy and cornflake, but it wasn't, you know, when they go hard. No, th- these didn't do it. Soft and like chewy, sort of syrupy. I mean, this is what I was giving it, holding up the queue going, Trevor, those ones are the sort of sewer piece of. And poor Trevor, I think he was a bit like, yeah, can you keep it moving? But he did go and write it all down for me.

• 29:37Speaker 04

  I know, but that will get you quite bullied for the first, for the first few weeks. You will be known as the kid who asked Trevor for a recipe for cupcakes.

• 29:47Speaker 02

  I love that he used to have a dessert every day at lunch as well.

• 29:50Speaker 04

  God, I know.

• 29:50Speaker 03

  I'm mad when you think about it now.

• 29:52Speaker 02

  I'd never have a dessert.

• 29:53Speaker 04

  You'd have a slice of pizza at break.

• 29:55Speaker 02

  Yeah.

• 29:57Speaker 04

  Get a slice of pizza at 11 a.m.

• 29:59Speaker 03

  I know.

• 30:00Speaker 04

  If you're doing that in adult life, you're hungover. Yeah.

• 30:03Speaker 03

  You are, yeah.

• 30:04Speaker 02

  How were your school dinners?

• 30:05Speaker 03

  Our, our primary school were brilliant.

• 30:07Speaker 02

  Yeah.

• 30:07Speaker 03

  They really were brilliant, actually. She was an Italian woman that cooked there, but it was always good. Secondary school was all burgers and chips and I didn't like that so much. So I used to bring stuff in, but I'd bring weird, a lot of weird stuff in. I'd bring stuff that my mum made. That was like Italian stuff, like this like potato torta or spinach pie or something. And everyone would think that was really weird because everyone else bought sandwiches.

• 30:30Speaker 04

  Yeah.

• 30:30Speaker 03

  Or crisps and stuff, but mum would make me other stuff. So I was the weird kid that had odd food. So don't worry about it.

• 30:37Speaker 02

  We should talk about your tour.

• 30:38Speaker 03

  Yes.

• 30:39Speaker 04

  Okay, yeah, yeah. Oh, God, yeah. I'm just like, that's happening, isn't it?

• 30:43Speaker 02

  Which starts in September.

• 30:45Speaker 04

  Yeah, yeah.

• 30:46Speaker 02

  We're now in March. Is it done? Is it written?

• 30:48Speaker 04

  It's on its way. It's on its way, as you can tell by the picture of my voice. It's not quite there yet.

• 30:54Speaker 02

  It has a brilliant title.

• 30:56Speaker 04

  Thank you, yeah. I called it What's A Face? It came from, I'm a massive football fan and I was in Switzerland for all of July last year for the Women's Euros.

• 31:06Speaker 03

  Yeah.

• 31:07Speaker 04

  And it was amazing, obviously, like, especially because the girls ended up winning it. It was fantastic anyway. But it was just amazing seeing all of the, like, atmosphere and the vibe at all of these games. And after the first game, there was quite a few journalists who were writing about what an impact it was having. And the day after the first game, I had like, you know when you wake up to like nine WhatsApps all saying the same thing? And it was like loads of my mates messaging me this same article. And it was from a really great football journalist called Susie Rack. And she'd written an article about the vibe and the atmosphere at these games. And she said, you know, fans were pouring into the Letzegren Stadium to catch a glimpse of their favourite Lionesses whilst occasionally you'd hear them shout, "Oh, look, there's

• 31:50Speaker 04

  What's A Face" as they rushed for a photo with comedian Maisie Adam.

• 31:55Speaker 04

  And I was like, that's so indicative of the level I'm at. It's like, suppose, I don't remember them rushing, I must say that. But like, people might ask for a picture, but not quite knowing where to place me from.

• 32:08Speaker 02

  Right, yeah, yeah, yeah.

• 32:09Speaker 04

  I think it's a good title, but I've done quite a few, sort of, you know, when you go on like local radio to plug it? And there'll be people going, "We've got comedian Maisie Adam coming up after the break. She's going to be here plugging her fantastic new tour. It's got a great name, it's called What's A Name?" And you're like, "No, no, it's called What's A Name, okay, anyway." Yeah. And then they introduce you as Maisie Williams as well, which I really like.

• 32:30Speaker 02

  That's great.

• 32:30Speaker 04

  Yeah.

• 32:31Speaker 02

  Yeah, that is great. Always good. And how do you feel about going on a tour? Because it's different than...

• 32:37Speaker 04

  It's my favourite bit of the job, genuinely.

• 32:39Speaker 02

  Oh, wow.

• 32:40Speaker 04

  I really love it because like, panel show's really fun and everything else, really, really nice. But what I really, really love about tour is it's your audience. So they've,

• 32:51Speaker 03

  Yeah, they pay to see you.

• 32:52Speaker 04

  You spend so long coming up through the ranks and sort of walking out to audiences that are like, go on then, what have you got? But when you get to a point where you can tour with your audience, they've come because they've enjoyed something that you like, or they've been dragged along by somebody who enjoys what they do and you can prove them.

• 33:09Speaker 03

  You convert them, yeah.

• 33:10Speaker 04

  Yeah. And also, the way I do my tour shows is I'll do like thirty minutes at the start of crowd work and getting to know the people in that room, in that town on that night.

• 33:22Speaker 03

  Yeah.

• 33:22Speaker 04

  And that will be totally different from the next night in Dundee.

• 33:26Speaker 03

  Yeah, yeah.

• 33:26Speaker 04

  So if I've got a bit in my show about a hen do and there's a hen do happening on the front row, you can bring them in on that. And then there might be teachers on balcony and you can bring them in about that bit about school. And it's, you can, it sounds really deep. Like you realise how collaborative it can actually be and all of the connections that do exist.

• 33:46Speaker 03

  Yeah.

• 33:46Speaker 04

  I always come off stage feeling like I've, I've had like a dinner party really, but like a nice little night with these people that can't be repeated the next night because of who they were and what they shared with me.

• 33:58Speaker 03

  And who do you sort of try it out? I mean, are you one of these comedians that sort of does a really small show and literally you have pen and paper?

• 34:04Speaker 04

  Yeah, yeah. So that's where I'm at the moment. I'm doing all these work in progress shows, which I love. It's part of my favourite like process of touring.

• 34:12Speaker 03

  Do you ever talk it with Mike? Do you ever like, or your family? Is there any sort of friend or family or another comedian?

• 34:18Speaker 04

  A little bit, but yeah, other comedians.

• 34:20Speaker 03

  Okay, right.

• 34:21Speaker 04

  Other comedians. I think I'm testing Mike's patience. I think it's a bit like being always on. I can see Mike trying to be sort of supportive, but also being like, stop being in the on stage mode and just help me pick a film.

• 34:34Speaker 03

  Yeah.

• 34:36Speaker 02

  Do you ever just do something and he's like, are you doing a bit?

• 34:39Speaker 04

  Yeah. He's like, am I being a guinea pig for a bit here? And I'm like, yeah. And he's like, maybe ask one of your comedian friends. And I'm like, yeah, that's fair. That's fair.

• 34:51Speaker 04

  What else can I tell you about me? Yeah. I just asked Mike, so what's your name? What do you do for a living?

• 34:57Speaker 02

  Sit down, mate. Sit down, please. Well, you can get tickets right now for What's the Face. If you go on mazyadam.com, you can get your tickets right now for September.

• 35:07Speaker 04

  September. We've just added a ton of new dates as well for like this time next year. That's weird when you're like, oh, like this time next year, I'll still be premiering hopping. Do you know what I mean?

• 35:21Speaker 02

  Now, Maisie, we want to talk to you about an abbreviation that you mentioned.

• 35:24Speaker 04

  Oh, yeah.

• 35:25Speaker 02

  MPTF, which is more plate than food.

• 35:28Speaker 04

  So this came about, more plate than food came about from, um, mine and Mike, one of like our best friends, Kim, she writes for a very fancy magazine, Traveler, like travelling magazines. She basically gets to go and experience like wonderful new hotels that have been set up and she kind of does articles about them and, and like restaurants as well. And, and we just, and it, this is out of jealousy, but she'll put it on her Instagram and she'll be at like a 12 plate tasting menu thing. We just, it started by us replying, you know, the classic, oh, look shit, look shit, you know? And then we were like, well, there's more plate than food. Cause it would be, as I say, 12, 12 plates

• 36:11Speaker 04

  as the whole menu, but it's just that little bit in the middle. Me and Mike started replying to every single story she put on, more plate than food, more plate than food. And then it just became MPTF, MPTF. And then like, I did go on one of these and I, I don't understand why they do it. I don't understand why they don't do what we've done, which is put all the nice food on one plate together, where you can like mix it around. Cause I, I think they're taking the piss when they do it. I do. It's picky bits.

• 36:41Speaker 03

  Do you not feel by-

• 36:42Speaker 04

  That is picky bits.

• 36:42Speaker 03

  I've got to defend somebody. Do you not feel by the end of 12 courses, you're full?

• 36:46Speaker 04

  I bloody wish.

• 36:47Speaker 03

  Oh, oh, you've been to the wrong place.

• 36:50Speaker 04

  It's just like 12-

• 36:50Speaker 03

  Do you need to come to Marano? We'll make sure you're full.

• 36:53Speaker 02

  Yeah, but I don't think you do canape salad. It's bigger there.

• 36:56Speaker 04

  You do a bit more, yeah.

• 36:57Speaker 03

  We do a plate of food.

• 36:58Speaker 04

  Well, yeah, exactly. Like you've seen it before where even with this dish, they'd put like a little bit- Of like, you know the lamb when it's that big?

• 37:05Speaker 02

  Yeah, yeah, yeah.

• 37:06Speaker 04

  In a round bit?

• 37:07Speaker 02

  Yeah.

• 37:07Speaker 04

  And then two things of tender stem.

• 37:09Speaker 02

  They might do like that.

• 37:10Speaker 04

  And yeah, yeah, exactly, that size. And it's not good, I knew you were gonna be wonderful, Angela, when you said gravy.

• 37:19Speaker 02

  Yeah, yeah, yeah.

• 37:19Speaker 04

  That would be described as a jus.

• 37:21Speaker 02

  Yeah.

• 37:22Speaker 04

  In a posh last one. And they do that thing where they smear it.

• 37:25Speaker 02

  Oh, yeah, yeah.

• 37:26Speaker 04

  A big squirt.

• 37:27Speaker 02

  Yeah, yeah, like, yeah.

• 37:29Speaker 03

  You do a fine.

• 37:30Speaker 02

  Not really.

• 37:30Speaker 03

  We do a puree.

• 37:32Speaker 04

  A puree?

• 37:32Speaker 03

  Which you put, but it's not, we don't smear.

• 37:35Speaker 02

  No.

• 37:35Speaker 04

  Okay.

• 37:36Speaker 03

  Okay, some chefs smear.

• 37:37Speaker 04

  Yeah.

• 37:38Speaker 03

  They smear across and then it holds all the sauce on the plate.

• 37:41Speaker 04

  Right.

• 37:42Speaker 03

  But, you know, I'm opposed, I'm just like, get the food on the plate, get it hot.

• 37:46Speaker 04

  Yeah.

• 37:46Speaker 03

  My husband always quotes the fact that I'll go, just put it on the plate and cut it out.

• 37:50Speaker 04

  Exactly.

• 37:51Speaker 03

  Come on, Arra.

• 37:52Speaker 02

  Get this on the t-shirt, please. Just get it on the plate and get it out.

• 37:55Speaker 04

  Get it on the plate.

• 37:57Speaker 02

  It is time for your fast food quiz, Maisie Adam. Quick fire answers, please, to these very serious questions. Tell us your favourite way to eat eggs.

• 38:05Speaker 04

  Oh, as an omelette.

• 38:07Speaker 02

  Mmm.

• 38:08Speaker 04

  Yeah, sorry.

• 38:10Speaker 03

  I love that, I'm really like, I got an omelette.

• 38:12Speaker 04

  As an omelette.

• 38:13Speaker 02

  Come on, let's keep the quick fire.

• 38:14Speaker 03

  Right, come on, favourite sandwich filling?

• 38:16Speaker 04

  Favourite sandwich filling? If I'm on my own, cheese and onion. If I'm in company, ham and cheese.

• 38:20Speaker 02

  Oh. What's the best form of potato, Maisie Adam?

• 38:23Speaker 04

  The hash browns from McDonald's, sorry, but it's true. Absolute sensation.

• 38:26Speaker 03

  That's a new one. Favourite crisp?

• 38:28Speaker 04

  Favourite crisp?

• 38:29Speaker 03

  Flavour.

• 38:30Speaker 04

  Oh, flavour, the really long on beef, it's called.

• 38:34Speaker 02

  Long on beef?

• 38:36Speaker 04

  They have it, oh god, I'm gonna sound so partridge, they have it in Premier Inns.

• 38:43Speaker 04

  It's called long on beef.

• 38:44Speaker 02

  Long on beef.

• 38:45Speaker 04

  It stinks out the room.

• 38:48Speaker 02

  Uh, what is the best pasta?

• 38:50Speaker 04

  Best pasta?

• 38:51Speaker 02

  Yeah.

• 38:52Speaker 04

  Um, oh, sausage and broccoli, that one.

• 38:55Speaker 02

  Oh, yeah.

• 38:55Speaker 03

  That's nice, yeah. What's your favourite Sunday roast?

• 38:58Speaker 04

  Pork and the crackling has to be on point. It's been really good with loads of apple sauce.

• 39:03Speaker 02

  Uh, what is the best beverage, hot or cold?

• 39:06Speaker 04

  Um, a very well-made cup of tea.

• 39:09Speaker 02

  Mm-hmm.

• 39:09Speaker 04

  Hot, or an apple or spritz, cold.

• 39:11Speaker 03

  And what's your favourite dish from your childhood?

• 39:14Speaker 04

  Favourite dish from my childhood? Uh, it would be my granny's braised steak.

• 39:19Speaker 03

  Oh.

• 39:19Speaker 02

  And what's the best thing to eat at the football?

• 39:21Speaker 04

  Pie.

• 39:22Speaker 02

  Pie.

• 39:23Speaker 04

  Any pie.

• 39:26Speaker 02

  Amazing, we've come to the end of the show question.

• 39:28Speaker 04

  Oh my god, wow, okay, I'm excited for this.

• 39:31Speaker 02

  Here's the question. Your chance to win this Waitrose goodie bag, as wheeled on by Angela Hartnett.

• 39:38Speaker 04

  Look at that.

• 39:39Speaker 03

  We know you like it.

• 39:40Speaker 02

  What is it?

• 39:41Speaker 03

  She loves a Terry's chocolate egg, there you go.

• 39:43Speaker 04

  What, marble egg?

• 39:44Speaker 02

  A Terry's chocolate egg? I've never even seen that.

• 39:46Speaker 04

  Marble?

• 39:47Speaker 02

  Ooh.

• 39:48Speaker 04

  How do you marble a Terry's chocolate orange?

• 39:50Speaker 03

  I don't know.

• 39:51Speaker 02

  Deliciously unsquare, it says.

• 39:53Speaker 03

  Yes.

• 39:53Speaker 04

  Like me.

• 39:57Speaker 04

  To win the Waitrose goodie bag, we just need you to win our short quiz. This should be easy for you as the winner of such illustrious quizzes as Richard Osman's House of Games. That's good, have you done that?

• 40:09Speaker 02

  No.

• 40:10Speaker 04

  Oh, it's great.

• 40:10Speaker 02

  I watch it and like it.

• 40:12Speaker 04

  Won a fondue set, absolutely sensational. Yeah. Also won a small piece of luggage, but I actually gave it to Michelle Gale.

• 40:18Speaker 02

  Oh, generous.

• 40:20Speaker 04

  We have three questions.

• 40:23Speaker 04

  About 2016, the year you made your stand-up debut. Oh, 10 years. Get two right and the goodie bag is yours.

• 40:32Speaker 02

  Two?

• 40:33Speaker 04

  Get three right and we'll throw in an extra Easter egg.

• 40:36Speaker 02

  Oh, yes, okay, there's the jeopardy.

• 40:39Speaker 04

  This is such a good prize as well.

• 40:41Speaker 02

  Two Easter eggs?

• 40:42Speaker 04

  Two marbled Easter eggs?

• 40:43Speaker 03

  Yeah.

• 40:44Speaker 04

  Okay, so what are my questions?

• 40:46Speaker 02

  All right, here's your 2016 questions for this incredible haul today, Maisie.

• 40:52Speaker 03

  Yeah.

• 40:52Speaker 04

  Okay.

• 40:53Speaker 02

  Okay. Question one from 2016.

• 40:55Speaker 04

  Yep.

• 40:55Speaker 02

  Which team won the Premier League in 2016?

• 40:59Speaker 04

  Oh, you bastards. Oh, was this the year Leicester won?

• 41:04Speaker 02

  Yeah. Oh, yeah, I remember it well.

• 41:07Speaker 03

  Good one.

• 41:08Speaker 04

  I remember, because Gary Lineker did match the day in his shorts.

• 41:11Speaker 02

  I actually do remember that well.

• 41:12Speaker 03

  Yeah.

• 41:13Speaker 02

  I do, yeah. That was 10 years ago.

• 41:15Speaker 04

  10 years ago, yeah.

• 41:17Speaker 02

  Um, okay, Leonardo DiCaprio won his first Oscar in 2016, but what was the film?

• 41:24Speaker 04

  Oh, the one where he sleeps in a horse, that one.

• 41:27Speaker 02

  Yes.

• 41:28Speaker 04

  In the cold.

• 41:28Speaker 02

  Yes.

• 41:29Speaker 04

  The...

• 41:29Speaker 03

  With the animal.

• 41:30Speaker 04

  With the animal.

• 41:31Speaker 02

  Yep.

• 41:32Speaker 04

  Um...

• 41:32Speaker 02

  Yep.

• 41:33Speaker 04

  Oh, god, I'm just thinking of him digging out the horse's intestines. The re- the...

• 41:39Speaker 02

  Yes.

• 41:40Speaker 04

  The re- the... Uh, I want to say the Reverend, it's not. The re- rev- rev- rev- revenant, revenant. Revenant!

• 41:49Speaker 02

  Yes, okay. But the bag is yours.

• 41:52Speaker 04

  Why would a reverend sleep in a horse?

• 41:53Speaker 02

  The reverend. That's one.

• 41:55Speaker 04

  That's an episode of Vicar of Dibley.

• 41:57Speaker 02

  Yeah.

• 41:58Speaker 04

  So I've bagged this.

• 42:00Speaker 02

  You bagged that?

• 42:00Speaker 04

  Sensational.

• 42:01Speaker 03

  And you can bag more eggs.

• 42:02Speaker 04

  Oh, it's like bulls, actually. We gamble.

• 42:04Speaker 02

  Are you gonna gamble?

• 42:06Speaker 03

  I'll take the bag. Will I take the eggs?

• 42:09Speaker 02

  We've done sport, we've done film, we now move to music.

• 42:12Speaker 04

  Oh, no.

• 42:13Speaker 02

  And who released their album, Anti?

• 42:18Speaker 04

  It's my friend and yours. Rihanna?

• 42:21Speaker 02

  Yes.

• 42:24Speaker 04

  What an album this is.

• 42:25Speaker 02

  Oh, what an album. She did that, she's not doing another. She's bloody brilliant.

• 42:29Speaker 03

  That was it?

• 42:29Speaker 02

  And my new catchphrase, the eggs are yours.

• 42:32Speaker 04

  The eggs are mine.

• 42:34Speaker 02

  The eggs are yours.

• 42:36Speaker 04

  I can't wait.

• 42:37Speaker 02

  Congratulations.

• 42:37Speaker 04

  I can't wait to get the train home carrying two marbled eggs.

• 42:41Speaker 03

  Yes.

• 42:42Speaker 04

  You've gotta have a brand, haven't you?

• 42:43Speaker 02

  You've got to.

• 42:44Speaker 04

  And I wanna be the co-

• 42:45Speaker 03

  I mean, with what's her name?

• 42:47Speaker 04

  What's her name?

• 42:50Speaker 03

  What's her name?

• 42:52Speaker 04

  Are you joking?

• 42:53Speaker 03

  Sorry, I'm so sorry.

• 42:57Speaker 04

  I actually thought the lamb was overdone.

• 43:03Speaker 02

  Round of applause for our wonderful guest, Maitreya.

• 43:08Speaker 04

  That was so fun.

• 43:10Speaker 03

  It's not what's her name? I know.

• 43:18Speaker 02

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

• 43:25Speaker 03

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

• 43:34Speaker 02

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

• 43:40Speaker 03

  Dish from Waitrose is a Cold Glass Production.

• 43:43Speaker 05

  Waitrose, the home of food lovers.