Niall Horan joins us for an epic beef Bourguignon pie

Bow down to the King of Crimping! On this episode of Dish, we have a wonderful time in the company of Irish singer-songwriter, Niall Horan. Niall rose to prominence as a member of One Direction and, following the band’s hiatus, has been releasing music and touring as a solo artist. His latest single, Dinner Party, is out now, with an album of the same name, due out on 5 June. Following the completion of his pre-show ‘survey’, we were able to make Niall’s Dish dreams come true by not only serving him a hearty pie, but getting him to make his own version to take home for a second helping. Things begin with a strong Pomegranate Negroni that seems to hit the spot. We get to hear about Niall’s first time out on a stage, his aversion to a range of vegetables and the presence of fruit in a savoury meal. We then hit the main course, a pie which uses Martha Collison’s beef bourguignon for the filling, served with a cauli-cheddar mash. It was the full pie experience, with a shortcrust pastry base and top, all served with a glass of No.1 Côtes du Rhône Villages. Thank you to Niall for naming his record Dinner Party, which made for a great conversation about the music, but was also the perfect excuse for some end-of-show icebreakers... when the ice was already well and truly broken. As you may have guessed, this episode was recorded ahead of St Patrick’s Day. 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 beef bourguignon 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

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And we are here for an episode of Dish with a wonderful guest today.

• 1:12Speaker 03

  Someone you know very well.

• 1:14Speaker 02

  Yes, wonderful Niall. Have you ever met Niall?

• 1:16Speaker 03

  Never met Niall, no.

• 1:17Speaker 02

  Oh, you're gonna like Niall.

• 1:18Speaker 03

  Oh, good.

• 1:19Speaker 02

  I think you're gonna like him. He is a really nice guy.

• 1:22Speaker 03

  Yeah.

• 1:22Speaker 02

  Real fun to hang out with. He has a brand new single called Dinner Party.

• 1:26Speaker 03

  Yeah.

• 1:27Speaker 02

  And an album called Dinner Party.

• 1:28Speaker 03

  Perfect.

• 1:29Speaker 02

  What more do we want? Someone with a food-related album topic.

• 1:32Speaker 03

  Ticks all our boxes.

• 1:33Speaker 02

  A real good laugh.

• 1:34Speaker 03

  Yeah.

• 1:35Speaker 02

  Um, he sent me a voice note.

• 1:37Speaker 03

  Okay.

• 1:38Speaker 02

  When he said he was coming on Dish. Half of it was him doing an impression of me. Ayah, it's me, ayah, I'm coming on Dish. I was like, that's not how I talk. Thank you, Niall. Um, but yeah, he's great. He's really fun and you'll really like him. So a lot to talk to Niall about today because, um, an incredible career, really, when you think about it, truly.

• 1:59Speaker 03

  How old is he? Early 30s, no?

• 2:01Speaker 02

  Early 30s. And they were made famous at, yeah, like 16. But yeah, I said to him, I said, I think you're gonna have a really nice time on Dish. I think you guys will really get on. I think Niall and you are at your optimum personality in the pub. I just think you are both great people to go to the pub with. I've hung out with him at Glastonbury. I've hung out with you at Glastonbury. I just think it's gonna be a fun one. It's gonna work. It's gonna work. Let's get in. I don't think there's gonna be awkward silences, is all I was gonna say with the pair of you two. We never have that. But should we get on with this? Because I think it's gonna be a lot of fun. Let's do it. So let's get Niall in.

• 2:41Speaker 04

  Hello, hello, hello.

• 2:43Speaker 02

  Hello. Hello, Nick. Welcome. How are you?

• 2:46Speaker 05

  Hello. How are you? Lovely to meet you.

• 2:49Speaker 02

  I really like you two, mate, too.

• 2:50Speaker 05

  Yeah.

• 2:51Speaker 02

  I really like it. I really like it.

• 2:53Speaker 05

  We're a good match.

• 2:54Speaker 02

  Great match. How are you? You okay?

• 2:56Speaker 05

  I'm good.

• 2:56Speaker 02

  Yeah?

• 2:57Speaker 05

  I'm good.

• 2:57Speaker 04

  Look at this for an audience.

• 2:59Speaker 02

  I know.

• 2:59Speaker 05

  To watch three people eat food.

• 3:01Speaker 02

  Yeah? They'll love it. And we're gonna make you a pie.

• 3:04Speaker 05

  You are?

• 3:05Speaker 02

  Yes. We've made you one, it's in there. We've made you one, it's in there. But yeah, come on, sit down. Come on, sit down. We'll make you a cocktail first.

• 3:10Speaker 04

  I love a pie.

• 3:11Speaker 02

  I think you're gonna make a pie, allegedly.

• 3:13Speaker 04

  Am I?

• 3:14Speaker 02

  Apparently.

• 3:14Speaker 04

  Oh, jeez.

• 3:15Speaker 05

  I'm nervous.

• 3:16Speaker 02

  Get rid of that. No, come on.

• 3:18Speaker 05

  In such prestige.

• 3:20Speaker 02

  Oh, shiver. Behave.

• 3:24Speaker 02

  Okay, so should we welcome our guest, Angela? Yes. Let's do this. Please welcome a singer-songwriter who sold millions of records in the world. But did you know that his first time on stage was playing the role of Oliver? Oh, wow. I did not know that. Hopefully asking you for more. More, please. More. And round of applause for Niall Horan, everybody!

• 3:47Speaker 02

  Niall, welcome.

• 3:49Speaker 04

  Hi.

• 3:50Speaker 02

  Hello. How are you? Thanks for having me. Oh, thank you for coming. This is fun, isn't it? Very fun. A whole audience to watch you eat your dinner. I know. It is quite the crew. Don't feel self-conscious about it. Oh, not at all. There's no one over there. No. How are you two? Yeah, we're good. Big fans love the podcast. Oh, thank you. Is it called a podcast? Well, we got sold a podcast and now it's filmed. It's become something else. Yeah. It's like Saturday Night Takeaway. Yeah, me. You could win a car. You can win a lasagna or something on a dish or something. But no, we were so happy you were coming on.

• 4:24Speaker 05

  Thank you.

• 4:24Speaker 02

  I've been saying to Ange, I really feel like, and I've been saying to Niall as well, I feel like you two will get on.

• 4:29Speaker 03

  Excellent.

• 4:29Speaker 02

  I think you're both great hands.

• 4:33Speaker 03

  Just.

• 4:34Speaker 02

  Oh, that's it?

• 4:34Speaker 03

  No, no, I think it's too high. It is.

• 4:37Speaker 02

  Oh, it's too high. The pie is too high.

• 4:39Speaker 05

  See, that's just genius, isn't it? Just like, you know.

• 4:41Speaker 02

  She sensed that.

• 4:42Speaker 05

  She's just like, I'm presenting a show up here, but also the pie's a bit hot.

• 4:46Speaker 03

  Also. I just now, it was on like 2.50.

• 4:49Speaker 05

  Oh, Jesus, oh.

• 4:50Speaker 03

  Exactly. You know, yourself, it's wrong, so just turn it down.

• 4:53Speaker 02

  Too high. Well, we're welcoming you with a Negroni. I've done you a Pomegranate Negroni.

• 4:59Speaker 05

  So cheers, Niall.

• 5:00Speaker 03

  Cheers.

• 5:00Speaker 05

  Cheers. Thanks for having me. This is lovely.

• 5:03Speaker 02

  Cheers, we love it a little.

• 5:05Speaker 05

  What are we going after?

• 5:06Speaker 03

  Oof, crikey, that is punchy.

• 5:09Speaker 02

  Well, you know.

• 5:10Speaker 03

  That is strong, eh?

• 5:11Speaker 05

  Well, grimy.

• 5:12Speaker 02

  Well, that's grimy.

• 5:15Speaker 03

  What's the recipe? Oh, you're French.

• 5:17Speaker 02

  That was the recipe. That was the recipe. I love one smell. You're like, where are we going after?

• 5:22Speaker 02

  Where are we going after? So how is life for you, Niall? I've not seen you for a long time. I can't remember the last time I saw you.

• 5:29Speaker 05

  We were drunk at a teleconcert.

• 5:31Speaker 02

  We were drunk at a teleconcert.

• 5:32Speaker 03

  Okay.

• 5:33Speaker 05

  Yeah. He's got a bit of a mad cousin. Have you met cousin Liv?

• 5:36Speaker 03

  I've met him.

• 5:37Speaker 05

  Niece.

• 5:37Speaker 03

  I've met Liv, yeah.

• 5:39Speaker 05

  Yeah, so we had a few drinks.

• 5:40Speaker 03

  So was the del conzo here? Was it in Vegas?

• 5:42Speaker 05

  No, it was in Hyde Park. She did the British summertime thing.

• 5:45Speaker 02

  Yeah, that was fun.

• 5:46Speaker 05

  We had a few beers that night.

• 5:47Speaker 03

  A few beers.

• 5:48Speaker 05

  But yeah, the good, I always love seeing you.

• 5:51Speaker 02

  Yeah, we always love the nice time.

• 5:52Speaker 05

  This is the first time we've done it sober in a while, to be fair.

• 5:54Speaker 02

  True, actually, yeah, yeah. We always seem to cross paths at Glastonbury.

• 5:58Speaker 05

  Glastonbury.

• 5:59Speaker 02

  Have a great time at Glastonbury.

• 6:00Speaker 03

  I always feel you two, the people after, when you've done awards, or you went to things like the Brits and stuff, and did the radio the next day, you two would be in the same state.

• 6:08Speaker 05

  That's happened. That's happened a few times.

• 6:11Speaker 02

  That's definitely happened. You actually, because I thought about this, I lost my voice last week. And I always think about when at Glastonbury once, I was doing the radio and I completely lost my voice. And you saved me with, you went and got some spray that you had and some things that you had, like a weird horrible stream.

• 6:28Speaker 05

  A lozenge.

• 6:29Speaker 02

  It was like, it looked medical.

• 6:30Speaker 05

  They're called vocal zones.

• 6:31Speaker 02

  It looked, right, yeah.

• 6:32Speaker 05

  They're basically medical level lozenges. They're not your average trepsil.

• 6:37Speaker 02

  No. Not your average trepsil, no. It's for singers. For singers, performers. It's for singers. Well, it's done nice to you and so you've got a new record, which we need to talk about in a second.

• 6:47Speaker 05

  Yeah, that'd be great.

• 6:47Speaker 02

  And you presumably have spent the past year or so crafting that and making that.

• 6:52Speaker 05

  Yeah.

• 6:52Speaker 02

  And how does it feel now being back in these sorts of rooms when you've had, you know, time away? Yeah.

• 6:58Speaker 05

  It is, it is a bit mad because I finished the tour in, at the end of twenty four.

• 7:04Speaker 02

  Mm hmm.

• 7:04Speaker 05

  Disappeared for, I literally did nothing for five or six months and then just started writing this album. Um, and it's funny when you get back to you, like your, it's like being first day at school again. Even though I've done this kind of like promotional, getting yourself back out there and into the conversation again and stuff for the last fifteen years.

• 7:20Speaker 02

  Do you like doing all that promotional stuff? Is that something you sort of revel in or?

• 7:25Speaker 02

  Why are you laughing? I'm not, well, I don't know if anyone like.

• 7:30Speaker 05

  No one's going around going, I love it.

• 7:32Speaker 02

  Okay, fair enough, fair enough.

• 7:34Speaker 05

  Give me an interview.

• 7:36Speaker 02

  Do you like doing interviews about Dish? No.

• 7:40Speaker 02

  Fair enough, fair enough.

• 7:42Speaker 05

  But, uh, no, it is funny. It's like getting back on the horse again. It's, um, but it's great. Like I, when you're away from her for a bit, you're actually excited to get back into the mix. Um, especially when you've got something that you really like.

• 7:54Speaker 02

  Yeah.

• 7:55Speaker 05

  You know what I mean? When you, when you've got music that you like and you want to tell people about. So that's the main reason we do it probably. And then, uh, yeah, no, it's just, it's good to be back, back at it again.

• 8:03Speaker 02

  Yeah.

• 8:04Speaker 05

  It's been a while.

• 8:04Speaker 02

  What do you do when you're totally off? Cause a tour and doing this sort of, you know, promo work. And I think Niall's doing it like truly the world over.

• 8:14Speaker 05

  That's what, do you know what I mean?

• 8:15Speaker 02

  It's not like do Dish and like go on the radio. It's everywhere. Everywhere. Yeah. What do you do when you're off and you can have that dedicated bit of time away?

• 8:25Speaker 05

  I used to just like not do much at all, but now, now I'm in a relationship, have a house, have a dog.

• 8:30Speaker 02

  Right.

• 8:31Speaker 05

  Um, things are a little bit different. Like I, I long to be at home a lot more than I, than I used to. Like growing up and growing up in the industry. Like wherever, it didn't matter where I was.

• 8:41Speaker 03

  Yeah.

• 8:41Speaker 05

  Like, I was just living out of a suitcase for fifteen years, so it didn't really matter where I was. So I never really had that, like, I had a place in London always, but it never, like, really felt like a home.

• 8:51Speaker 03

  Hmm.

• 8:52Speaker 05

  So this is the first time that I've had like a home and someone to go home to.

• 8:55Speaker 03

  Yeah.

• 8:56Speaker 05

  And all that kind of lovely, loved up stuff. So I like, I literally like going home, walking around the village.

• 9:01Speaker 03

  Yeah.

• 9:01Speaker 05

  Drinking copious amounts of coffee and walking the dog too much, you know.

• 9:04Speaker 03

  And do you feel more, oh my god, I was nearly gonna say another boy band, nearly got that, totally wrong.

• 9:09Speaker 05

  When you were in the Backstreet Boys.

• 9:10Speaker 03

  When you were, you know, when you came out, came out, that's the wrong thing as well.

• 9:14Speaker 02

  No, come on, Anne.

• 9:17Speaker 03

  Sorry, sorry. What's the band called?

• 9:21Speaker 03

  Sorry. I'm a lot older than I look, honestly. I'm nearly sixty. I can't remember anything. Right, when you were in One Direction, that felt quite controlled for it for you, like they were telling you what to do when you're at a tour and all that. Do you feel now much more that you're your own, obviously your own person, you can do what you want when you want, you know?

• 9:37Speaker 05

  Yeah, I think you just get used to seeing the way it can be done on side A and then doing it a little bit differently on side B, like it. At that time also, a lot younger.

• 9:47Speaker 03

  Hmm.

• 9:47Speaker 05

  Full of energy.

• 9:48Speaker 03

  Hmm.

• 9:49Speaker 05

  You know, and just learning how it works. It takes time to like.

• 9:52Speaker 03

  Yeah.

• 9:53Speaker 05

  Have the right team around you to, right?

• 9:55Speaker 03

  Sure.

• 9:55Speaker 05

  Mm-hmm. Touring crew, when to tour, when not to tour, when to make an album. I like, I like the idea of going to work.

• 10:02Speaker 03

  Hmm.

• 10:02Speaker 02

  Mm-hmm.

• 10:03Speaker 05

  Being pop star now.

• 10:04Speaker 03

  Yeah.

• 10:06Speaker 05

  Pop star now.

• 10:07Speaker 02

  Pop star now. Who's pop star now today?

• 10:08Speaker 03

  Savannah.

• 10:09Speaker 05

  And come home and not be pop star now.

• 10:11Speaker 02

  Yeah.

• 10:12Speaker 03

  Fair enough.

• 10:12Speaker 02

  It's tiring being pop star now.

• 10:13Speaker 03

  Yeah.

• 10:14Speaker 05

  I'm knackered. Look at the bags.

• 10:16Speaker 02

  I'm knackered, I'm knackered.

• 10:18Speaker 03

  Yeah.

• 10:19Speaker 02

  Um, we said at the top of your intro that you did, were in Oliver. Was that the first time you were on the stage?

• 10:25Speaker 05

  Yeah, I think it was. I did like little, like carol services, things at school. I had this, uh, teacher called Miss Caulfield and she, she figured out that I could sing. I must have been doing it quite loudly. And then she put me in like these little, I was singing like the first verse of Away in a Manger.

• 10:41Speaker 03

  Yeah.

• 10:42Speaker 02

  Banger.

• 10:42Speaker 05

  A banger. And then, yeah, they were making, I was about 10 maybe, and they were doing a little school production of Oliver Twist, and I got cast as Oliver. And I just, yeah, and I think that's where I fell in love with it. Like, I was like, yeah.

• 10:57Speaker 02

  Performing and stuff, yeah.

• 10:58Speaker 05

  Yeah, and that's just being up there and getting all the attention.

• 11:02Speaker 02

  Yeah. And did you enjoy it? Because I think it's funny when you're a kid, like, half of you kind of wants to do it, and then half is quite terrifying putting yourself out there in front of like the school and everything. But did you, did you love it?

• 11:14Speaker 05

  Yeah, no, it's a bit of both. Like, I was probably a overconfident 10-year-old, and wanted to be up there, and I got up there and bricked myself, and like, all of a sudden, not so confident. But, no, I loved, I loved all that stuff. I loved going to watch shows, I loved being in them. My aunt was like my biggest fan. She lived in New York, and she would actually make me sing.

• 11:34Speaker 02

  Right.

• 11:35Speaker 05

  You know, and people are like, "Do an accent, or be funny." So I had to do all the singing and stuff when I was a kid, so I couldn't get away from it really. But, yeah, I think it was just an overconfident 10-year-old just running around the place.

• 11:46Speaker 02

  You've done all right, Aunt. Yeah, you've done all right.

• 11:48Speaker 05

  And now I'm an annoying 33-year-old.

• 11:52Speaker 02

  Some things have changed. Niall will be performing a song from Oliver at the end of the show. Sing. On City of South. Did you do shows, Aunt, when you were little?

• 12:00Speaker 03

  Not at home, but it was in school plays and stuff. And, you know, so I, and always, because my voice is quite deep, I went to an all-girls school, I was out to play the bloke. That was the thing. I was taught when I had to play, I was always the bloke.

• 12:13Speaker 02

  Who were you in things?

• 12:14Speaker 03

  Well, things like when we did West Side Story, I was Tony. You say, "You're saying laughing? This whole show's gonna be mocking me."

• 12:21Speaker 02

  I love Leo Lums.

• 12:23Speaker 03

  What a shits of hair they are, aren't they?

• 12:25Speaker 02

  I love the idea of you being. "I'm Tony, I'm Tony."

• 12:33Speaker 05

  That Negroni is...

• 12:35Speaker 02

  I'm gonna be hammered after this. I know. Well, you wanted a Negroni. I will say, you were very, we're gonna do your, your food likes and dislikes, and I like that you took it seriously.

• 12:43Speaker 05

  Well, to be honest, I thought it was for Ange's cooking. Like, what does he not like?

• 12:47Speaker 02

  Yes.

• 12:47Speaker 05

  I didn't realise it was gonna be a talking point.

• 12:49Speaker 02

  Yeah, well, both.

• 12:50Speaker 05

  Well, I'm happy to talk about them.

• 12:51Speaker 02

  Yeah. We're gonna go through them right now. We're gonna go through them right now. So your likes are Japanese food, Italian food, smash burgers. Two fast food chains make the list, McDonald's and Five Guys. I'd say they're my burger places, absolutely.

• 13:06Speaker 05

  Mostly hungover burger eating.

• 13:08Speaker 02

  We also heard that you love spicy food.

• 13:11Speaker 05

  Yeah, I love spicy food.

• 13:12Speaker 02

  And you're into hot sauces.

• 13:13Speaker 05

  Yep.

• 13:13Speaker 02

  Not spicy pie today, though, is it? Not spicy pie. Spicy pie.

• 13:19Speaker 02

  Your dislikes were avocado.

• 13:21Speaker 05

  Hate avocado.

• 13:22Speaker 02

  Hate avocado. Would you, do you live in LA or you?

• 13:25Speaker 05

  Part-time.

• 13:26Speaker 02

  Part-time?

• 13:26Speaker 05

  Yeah.

• 13:27Speaker 02

  They're mad for it there.

• 13:28Speaker 05

  I do, you know what, I don't mind guacamole, funnily enough. I think it's a textural thing. I don't like, you know, when you have like avocado, sliced avocado toast or something like that.

• 13:36Speaker 02

  Your other no's were cucumber, radish, apples. Also, actually the thing, I think the only thing you dislike, coriander.

• 13:43Speaker 05

  Oh.

• 13:44Speaker 02

  Yeah, coriander. We also, our team did some research and they found out that it's a big no to peas.

• 13:51Speaker 05

  Yeah, they're a bit, are too earthy for me. They get in the way of some great meals. Like a lot of those, like, like a lot of those things that I've mentioned.

• 13:59Speaker 02

  Yeah, like what are they adding?

• 13:59Speaker 05

  Cucumber, coriander is a disaster. You know when you, when you don't like something? And it's the last, the meal has been made, as you know, you work in kitchens and you just do the.

• 14:09Speaker 02

  A little bit off it, yeah.

• 14:10Speaker 05

  On the end, thanks.

• 14:12Speaker 02

  Not that.

• 14:12Speaker 05

  You f***ed it for me.

• 14:15Speaker 02

  You also said, and this is one that we do get quite a lot, fruit in savory meals.

• 14:20Speaker 05

  Yeah, I wanna caveat that because I, the first one, when I seen it written down, I filled in a form for this, by the way. There was a sur, there was a survey done for dish.

• 14:29Speaker 02

  Yes.

• 14:31Speaker 05

  Enter a competition to be, and I won and I'm here.

• 14:37Speaker 05

  Thanks for having me.

• 14:39Speaker 05

  It was, the first thing that came to mind was American breakfasts.

• 14:42Speaker 02

  Right, yeah.

• 14:43Speaker 05

  You know, when you stay somewhere or you go somewhere and they like to do eggs, bacon, and then you're just like, on the same plate, a lot of strawberries and blueberries and.

• 14:50Speaker 02

  Yeah. Oh, yeah.

• 14:51Speaker 05

  You're like, come on, are you trying to tell me that that's your way of justifying health on this? You know what I mean? You got big fat streaky bacon dripping and then you're just like have.

• 15:00Speaker 02

  Like strawberry and blueberry.

• 15:01Speaker 05

  I just don't really, I don't really get it.

• 15:03Speaker 02

  Not into that. Well, I hate to say it, but I did pomegranate on Negroni.

• 15:07Speaker 05

  I like.

• 15:08Speaker 02

  That's alright.

• 15:08Speaker 05

  That's alright, I'll take that.

• 15:09Speaker 02

  A drink.

• 15:11Speaker 05

  Waitrose pomegranate.

• 15:12Speaker 02

  Yeah.

• 15:12Speaker 05

  Is it? They're my favorite.

• 15:13Speaker 02

  Oh, they're the best.

• 15:15Speaker 05

  You know what I mean, just get a little spoon. Have them on the move, you know?

• 15:19Speaker 02

  They are the best.

• 15:19Speaker 05

  I'm posh now, by the way.

• 15:21Speaker 02

  He's now posh.

• 15:22Speaker 05

  Yeah, yeah. We are there, aren't we?

• 15:24Speaker 04

  We are there now, aren't we? We got help here.

• 15:28Speaker 02

  We had other two, we had two other notes from you as well, Niall. Firstly, you said you would like a meal that is classified as hearty. Good work.

• 15:36Speaker 03

  Okay.

• 15:37Speaker 02

  One of our favourite food adjectives. And secondly, you wanted some tips on making a pie.

• 15:41Speaker 05

  Yeah.

• 15:42Speaker 02

  Well, do you know what? We like to make dreams come true on this programme. You're gonna make a pie.

• 15:47Speaker 05

  Yeah. Come on.

• 15:49Speaker 02

  So do you wanna head to the kitchen?

• 15:51Speaker 03

  Yeah, head to the kitchen.

• 15:52Speaker 02

  All I do, just be here. Swivel, swivel, swivel. Thanks, man. Yeah, if you just swivel.

• 16:01Speaker 05

  If you could just swivel and be out of focus to the camera.

• 16:03Speaker 02

  That'd be great, yeah.

• 16:05Speaker 03

  So that's a lovely beef bourguignon pie, which we're gonna eat later. So this is all cooked. So you basically cook your pastry before.

• 16:10Speaker 02

  Yeah.

• 16:10Speaker 03

  You line it, bake blind it, so you're basically putting some baking beans or rice so that it cooks nice and solid. Egg wash it, so that puts like egg yolks, so it firms it up. And then we put our pie filling in. So you can do all that bit.

• 16:23Speaker 02

  Do you wanna do that?

• 16:23Speaker 03

  Yeah, I want you to do that bit. And then we're gonna just put our pie topping on.

• 16:26Speaker 02

  How much, how much do I put in?

• 16:27Speaker 03

  Right up to the level, so it's nice and full, because the pastry is gonna sit on top.

• 16:31Speaker 02

  Alright, okay.

• 16:31Speaker 03

  So you don't want it sort of sinking.

• 16:33Speaker 02

  Maybe I should maybe not do it like that.

• 16:34Speaker 03

  Yeah.

• 16:35Speaker 02

  That was a rookie error right there.

• 16:37Speaker 05

  Yeah, generous.

• 16:38Speaker 03

  No, you're alright.

• 16:39Speaker 02

  Let's get it in there.

• 16:40Speaker 05

  We want a hearty one.

• 16:41Speaker 02

  There we go, a nice hearty one.

• 16:42Speaker 03

  That's it, yeah, lovely.

• 16:43Speaker 02

  Lovely.

• 16:44Speaker 03

  Right up to the edges, that's all looking good.

• 16:46Speaker 02

  Might as well finish it off, here we go.

• 16:47Speaker 03

  Yeah, you may as well. God, that was good portion control.

• 16:49Speaker 02

  What do you think of that?

• 16:50Speaker 03

  Yeah, nice, right now I'm just gonna, very good. Right, now you're gonna crimp it a little bit. I didn't crimp this one, because I didn't give my, so you're gonna just fold over like this. Gives you another little extra edge.

• 17:01Speaker 05

  Oh, Lord.

• 17:02Speaker 03

  Come on, oh Lord. Lord's not gonna help you now, it's just you. Right, there you go. Come on, there you go. Crimp like that, just fold it over.

• 17:10Speaker 02

  Right, so you can do a bit of that.

• 17:12Speaker 03

  That's it, yeah, you got it, that's it. That's it.

• 17:15Speaker 02

  Fold that way.

• 17:16Speaker 03

  Yeah.

• 17:16Speaker 02

  And then?

• 17:17Speaker 03

  A little pinch down, go on, that's it. Yeah, that's it, there you go. Go on, last little bit, then we're done.

• 17:22Speaker 02

  You sure you wanna watch this?

• 17:23Speaker 03

  He's doing alright, actually, it's alright. He's up there with, who else we had up here? Damien Lewis?

• 17:28Speaker 05

  Yes.

• 17:29Speaker 03

  Yeah, you're up there with Damien.

• 17:30Speaker 05

  That's the first time I've ever been mentioned in the same sentence.

• 17:31Speaker 02

  Yeah, you had Damien Lewis. Major pie crimpers.

• 17:35Speaker 03

  There you go, no one's done this much work. Right, then pie on top.

• 17:38Speaker 02

  Come on.

• 17:40Speaker 03

  So stick that there nicely.

• 17:42Speaker 02

  Is it okay for that pastry to break?

• 17:44Speaker 03

  Yeah, a little bit, because the thing is with pie, is you need to make sure you do a little slip. So the steam comes out so that this doesn't go soggy. Otherwise, when the steam come out, make it soggy. And the last little bit to give it a nice golden colour. A little bit of egg wash, you see, you know the terminology already.

• 17:59Speaker 05

  I once made a Wellington.

• 18:01Speaker 03

  Oh, there you go.

• 18:01Speaker 05

  And ruined the whole New Year's party.

• 18:03Speaker 03

  Why?

• 18:04Speaker 05

  Because it just burst and it was pastry everywhere. We basically just had a nice fillet steak.

• 18:08Speaker 03

  Lovely, with a bit of mushroom.

• 18:11Speaker 05

  Yeah, a bit of mushroom. Yeah.

• 18:13Speaker 03

  That's quite ambitious, Wellington.

• 18:15Speaker 05

  Yeah, it is.

• 18:16Speaker 03

  I've never made one.

• 18:17Speaker 05

  Yeah, I was watching a Gordon.

• 18:20Speaker 03

  Gordon, yeah, he's responsible for it now.

• 18:22Speaker 02

  So, here we have the...

• 18:27Speaker 02

  But he started something with Wellingtons, didn't he? Everyone started making them.

• 18:31Speaker 03

  Constant, yeah.

• 18:32Speaker 05

  Yeah, and it feels like this is the only recipe of all. I was wondering if anyone knows about it. All the chefs are like, I make an unbelievable Wellington.

• 18:39Speaker 03

  Yeah.

• 18:40Speaker 02

  Everyone does.

• 18:40Speaker 05

  I can't do it.

• 18:41Speaker 03

  Right.

• 18:41Speaker 05

  Right.

• 18:42Speaker 03

  That's looking good, yeah, that's perfect. Now we're going to stick it in the oven.

• 18:44Speaker 02

  I want you to give the egg wash orange.

• 18:45Speaker 03

  Just to give it a nice golden colour.

• 18:47Speaker 02

  Okay.

• 18:47Speaker 03

  But you see, Lyle's all look good because his is really nice. He crimped it, whereas I didn't crimp mine. I was a bit lazy and just stuck it on the top.

• 18:53Speaker 02

  We always say that about you.

• 18:55Speaker 03

  Yeah, very lazy, lazy.

• 18:57Speaker 02

  Lazy Michelin star chef.

• 19:00Speaker 05

  I've just met her and I know exactly what you're talking about.

• 19:02Speaker 02

  Yeah, Lyle, come up the sushi chef. Do you like to cook?

• 19:06Speaker 05

  Yeah, no, to be fair, I do. I think during Covid, I got mad into it. You'd be just trying every website, anything you have to make before you give a crack. When I'm home, I try and do a little bit. Nothing overly complicated because I, you know, when you think, I want to be patient. And then you get halfway through it and you're like, oh, this is a pain. Well, I think as I'm getting older, I find things that I used to find boring. Like I'm into gardening now, apparently.

• 19:32Speaker 02

  I hate that. Well, same. I have also gone through this thing of like, you know, taking pictures of a magnolia tree and sending them to my mum.

• 19:39Speaker 05

  I did that the other day.

• 19:40Speaker 02

  Look at these buds.

• 19:41Speaker 05

  They just look lovely.

• 19:43Speaker 02

  Yeah.

• 19:43Speaker 05

  Yeah, I know the names of about five or six flowers now that I never knew before.

• 19:47Speaker 02

  So I like this, that you're gardening and cooking and...

• 19:50Speaker 05

  You know, as you know, I spent so much time in the hotels and travelling the world. And I feel like the last few years, I've just been able to just... I'm in the settle down, settling down period.

• 19:59Speaker 02

  But that's nice to be in there.

• 20:00Speaker 05

  It's been nice to just be at home and do stuff like that. That people watching this would go, I do that every day.

• 20:08Speaker 02

  What do you like to cook then? What is the sort of thing that you do like to do? If me and Ange were coming in for tea?

• 20:13Speaker 05

  If you and Ange were coming around?

• 20:14Speaker 02

  What would you do?

• 20:14Speaker 05

  Well, I'm an unbelievable pie maker, if you didn't know.

• 20:17Speaker 02

  Unbelievable. Well, crimped pie.

• 20:20Speaker 05

  Honestly, some of the best crimped pies are around.

• 20:22Speaker 02

  Crimped pie.

• 20:23Speaker 05

  What would I do if you were coming around?

• 20:24Speaker 02

  What would you like doing? Because I don't like anything too fancy or stressy.

• 20:28Speaker 05

  No, no, no, no.

• 20:29Speaker 02

  I like doing like a chicken and potatoes and a salad, something like that.

• 20:32Speaker 05

  That kind of thing. Or, I'll tell you a funny one. My manager, Harry, I went around to his house one day and he was making spaghetti bolognese and it looked like he was going to some mad effort and I was in the corner just drinking wine. And I was like, this is really nice. He goes, mate, I've got the best recipe for spaghetti bolognese ever. I was like, just when we leave, just text me. So I was at home that night, I get a text like at 11 or 12 o'clock and it just had www.jamieoliver.com. And he thought he'd broken the earth here with this, like out of this world best spaghetti bolognese recipe, but to be fair, it is phenomenal.

• 21:10Speaker 02

  It's pretty good, yeah.

• 21:11Speaker 05

  And yeah, it's a slow cooker one, you know, one of those like leave it in for a couple of hours and it actually is really lovely. Love making a roast.

• 21:19Speaker 02

  Yes.

• 21:20Speaker 05

  And my partner makes the meanest roast, so I just kind of leave her to it. But I love a good roast potato and a good bit of pork or something like that. Simple stuff, like nothing that, if people are coming around, you don't want to embarrass yourself, do you?

• 21:33Speaker 02

  No, and I've done that before. I've always been too ambitious. I'd always make something I've never made before.

• 21:39Speaker 03

  I thought it went a bit big with the portion, but I hope that's, don't say we have to

• 21:43Speaker 02

  He said hearty.

• 21:44Speaker 03

  It's hearty.

• 21:45Speaker 02

  It's going to fuel the tour, this.

• 21:49Speaker 02

  Now wanted a pie, now get some pies. Yeah. Um, tell us what we've got here, Angela, please.

• 21:54Speaker 03

  So we have a beef bourguignon pie with collie cheddar mash. Uh, we've made a beef bourguignon stew, which is a Martha Collison recipe. So we've used oxtick that we've braised down with some bacon lardons, carrots, onion, garlic, a little bit of tomato puree, some red wine, beef stock. And you basically braise that for at least three to four hours till it's really soft and beautiful. And then the bourguignon part at the end, you add in some roasted mushrooms and some baby onions. And you mix that all in at the end.

• 22:25Speaker 02

  Ooh.

• 22:25Speaker 03

  And so that's our pie filling.

• 22:27Speaker 02

  And then the pastry, do you make the pastry? I've never made pastry in my life.

• 22:30Speaker 03

  We did make the pastry, short crust pastry from Diana Henry. Plain flour, salted butter, blend that all together, egg yolk to bind it with a touch of water. And then you let it rest.

• 22:40Speaker 02

  Mm-hmm.

• 22:40Speaker 03

  But I'd blind bake the pastry and then, um, fill it with a cold filling.

• 22:45Speaker 02

  That is delicious.

• 22:47Speaker 03

  And then we have cauliflower and potato mash. So it's basically mashed potato with mashed cauliflower as well and some cheddar cheese.

• 22:54Speaker 02

  Cheddar cheese.

• 22:55Speaker 03

  A little bit of Dijon mustard as well.

• 22:56Speaker 02

  Oh, I love a bit of Dijon. This is so good. This is really good. My mum makes a beef bourguignon, but never a beef bourguignon pie.

• 23:03Speaker 03

  Has she not? Oh, there you go.

• 23:04Speaker 02

  Come on, Ivy.

• 23:05Speaker 03

  Come on, Ivy.

• 23:06Speaker 02

  I'll come around and show her how to crimp. Yeah, you can come around and crimp.

• 23:09Speaker 03

  Show her how to crimp.

• 23:09Speaker 02

  You can do that.

• 23:10Speaker 03

  Mm.

• 23:10Speaker 02

  So what sort of meat are we talking?

• 23:13Speaker 03

  So if you use oxtick.

• 23:14Speaker 02

  Oxtick.

• 23:15Speaker 03

  Or you can do a lovely like stewing steak or braising steak. But oxtick is just delicious. Yeah, it's a really, you know, quite a muscly part of the animal. So it takes a long time to cook down, but that's why it's so lovely. Cause all the sinew in there and all the fat in there and stuff.

• 23:28Speaker 02

  How long do you braise it for?

• 23:29Speaker 03

  At least three to four hours. Yeah, so a long time. And the other thing you put in, we put in this lovely, uh, bouquet garni with loads of thyme and rosemary. So we sort of tie that all together and that's sort of really infused. Bouquet garni.

• 23:40Speaker 02

  I love that.

• 23:41Speaker 03

  You love it.

• 23:42Speaker 02

  Is that where you like?

• 23:43Speaker 03

  Wrap it all up.

• 23:43Speaker 02

  Wrap it up.

• 23:44Speaker 03

  You can either cover it all wrapped in a leek or you just tie it so basically you can take it out.

• 23:48Speaker 02

  Or wrapped in a leek, sorry.

• 23:49Speaker 03

  A leek, yeah. So a leek will hold it all together. Or we just tied it together. And there may be a couple of bay leaves in here, so just watch out for the bay leaves.

• 23:57Speaker 02

  Just watch out.

• 23:58Speaker 03

  But that's fine, they won't harm you.

• 23:59Speaker 02

  This is delicious. I love a pie. I never make a pie. It's quite good for a dinner party, isn't it?

• 24:03Speaker 03

  It's, yeah, it's one thing, one pot wonder.

• 24:05Speaker 02

  Easy and actually delicious.

• 24:06Speaker 05

  Yeah, there's nothing worse than having to be like all over the oven when you're trying to have poor drinks for people and stuff like that.

• 24:13Speaker 03

  Conversations, yeah.

• 24:14Speaker 02

  Yeah, I've never made it pastry and I don't know why, because I imagine it's like ye olde.

• 24:19Speaker 03

  Yeah.

• 24:19Speaker 02

  Like it must be quite.

• 24:20Speaker 03

  You would like it because it's quite therapeutic to make. Especially if you do it by hand and you're sort of rubbing in the flour with the the butter and stuff. But it does take patience. You've got to do stages of it. You can't rush it.

• 24:31Speaker 05

  I've attempted it before, but it always seems to split. You're obviously telling me that it's not that bad when it comes to pies, but there are certain dishes that.

• 24:38Speaker 03

  Yeah, you need to, yeah. And to be honest, you can, I mean, Waitrose do a great ready-made stuff. So you can use that as well if you want to.

• 24:44Speaker 02

  Right.

• 24:45Speaker 03

  But if you want to make it, it's easy to make. But just take your time. Make it the night before.

• 24:48Speaker 02

  Yeah.

• 24:49Speaker 03

  Then take it out of the fridge an hour before and then roll it, you know, just sort of take your time. The pastry.

• 24:53Speaker 02

  Did you make this one?

• 24:55Speaker 03

  I didn't make that one because it's gluten free.

• 24:56Speaker 02

  And is that from a packet?

• 24:57Speaker 03

  That is from a packet.

• 24:58Speaker 02

  It's really good.

• 25:00Speaker 03

  Delicious.

• 25:00Speaker 02

  It's got a crunch because sometimes I've genuinely forgot it didn't have gluten in it.

• 25:03Speaker 03

  Yeah.

• 25:04Speaker 05

  I didn't realise you were gluten free.

• 25:05Speaker 03

  Yeah.

• 25:05Speaker 02

  Yeah, or you have if you listen to Dish, don't worry.

• 25:09Speaker 02

  If you want to try this recipe, if you want to make it at home, waitrose.com/dishrecipes, you will find all the ingredients, the how to on there. You'll find the Nile Crimpin' Method as it's known.

• 25:19Speaker 05

  Yeah, I know, it's fun.

• 25:20Speaker 02

  And then the wine pairing, we've gone for a Cote d'Orone pairing, which would be perfect with a beef bourguignon, a nice Cote d'Orone red, right?

• 25:27Speaker 03

  Yeah, yeah. Very robust and fruity, yeah.

• 25:30Speaker 05

  This is a stupid question. This can all be bought at Waitrose.

• 25:32Speaker 02

  Uh, hello.

• 25:33Speaker 05

  Including the wine.

• 25:33Speaker 02

  Yeah.

• 25:34Speaker 03

  Including the wine, yeah, very much so.

• 25:35Speaker 02

  Mm-hmm.

• 25:36Speaker 03

  Now you're down the road from one. We'll see you in their shopping.

• 25:39Speaker 02

  See you in there.

• 25:39Speaker 05

  Oh, yeah.

• 25:40Speaker 02

  Oh, yeah.

• 25:40Speaker 03

  Oh, yeah.

• 25:41Speaker 02

  Oh, yeah, that is nice.

• 25:42Speaker 05

  And you know what my biggest fear, and I noticed I did it at the start and I had to stop myself, just the noises that you make when you eat good food. I was sitting there going, mm, mm.

• 25:50Speaker 02

  I know.

• 25:50Speaker 05

  Imagine listening to that. It's an ASMR, isn't it?

• 25:52Speaker 02

  Yeah.

• 25:53Speaker 05

  Yeah, oh, mm, hi.

• 25:58Speaker 02

  Um, well, it's really delicious.

• 26:01Speaker 02

  It really is. Shall we talk about your new single and your new album now?

• 26:06Speaker 05

  Yes.

• 26:07Speaker 02

  Please. Let's talk about this.

• 26:09Speaker 05

  Stop eating for that one.

• 26:10Speaker 02

  Yep, stop eating for that one. And so this is your fourth solo album. The single is called Dinner Party. The album is called Dinner Party. They always say like the second solo album or the second album is like the difficult second album. How did you find the fourth?

• 26:24Speaker 05

  Well, the second one, yeah, I was doing the second album thing where it's very difficult. And you like I had a couple of songs that were big off the first album. So I was like, all right, well, I need to do that again. And then the second album, yeah, I was probably pushing a little bit too much. And Covid happened and it never really, I felt like I never really got to stay in the sun because they got released the day we got put into lockdown. So it wasn't great.

• 26:46Speaker 02

  Disaster.

• 26:47Speaker 05

  There's been better marketing plans.

• 26:50Speaker 05

  And then I wrote, basically during lockdown, I wrote my third album. And then there was just like a real hunger from the fans, I think from everyone to just, you know, they're not going to say no to anything now. They just want to get out, watch shows, you know, go and see, like we all did. We all went to more gigs. Did more drinking and more meals and everything. The 2024, the show live on tour that I did was very unexpected and huge for me. I learned a lot from the tour. Like you're standing on the stage every night looking out at the crowd. You get, I was more, I was looking at it more than I ever did. I've done a lot of shows and looked at a lot of crowds. But I was like really watching what, what songs were connecting with the crowd and why.

• 27:35Speaker 05

  And my albums have always been a bit of a mix of like a folkier side, an acoustic side, and then something that they can get up and have a dance to. So I figured that like I was going to make this album a little bit rockier because I'm making it for this live audience that I've got. And I just went into the studio and... Really enjoyed the process. We literally just, on day one, me and my two producers, John and Julia, we just set up a band setup. And I had a mic exactly like this, a Shure SM7. And we, it's not just crimping I know about.

• 28:17Speaker 05

  And we just, and we just like jammed. And I just sung a lot of like melodies and things like that. And I really enjoyed that process because it reminded me of like, oh, this is how it should be made. This was the most enjoyable. And then I think the most cohesive work that I've done from song one to 12, I think. Yeah, hopefully people like it. But definitely been my favorite one to make.

• 28:41Speaker 02

  And then, did you work with, like, did you do it in the whole album? When you said it sort of felt cohesive, did you do it in the same room with the same people?

• 28:48Speaker 05

  I've made some great friends over the years from, you know, doing what I've done. The producers that I work with did all the 1D stuff. So I'm really close with them. I've always worked with the same, the same crowd. And we've added in a couple of different people, but they have to be of the right character, if you know what I mean.

• 29:04Speaker 03

  I saw Elton John on one of his final tours, and he introduced all his band members. And when, and he literally said, the drummer, 45, 50 years.

• 29:13Speaker 02

  Oh, yeah.

• 29:14Speaker 03

  You know, the percussion. And you sort of think, and I, you know, I was thinking in my head, I said, that is incredible, that loyalty to each other. But that's why he's lasted, because they've all know each other. And instinctively, you've getting that with your guys. So as you say, you can go into a room, and straight away, they'll know how you're feeling, you'll know. And that's why it's coming, you're enjoying it more in a way.

• 29:32Speaker 05

  And you don't have to think. We all, we're just all on the same page. We know that. You bounce off each other, you know each other. When you're working with people that you know and love, it's a lot easier to do, yeah.

• 29:41Speaker 02

  That's great. And the album's called Dinner Party 2. Was that inspired by a particular story? A dinner party love? What was the?

• 29:49Speaker 05

  Yeah, exactly. Well, I met my girlfriend at a dinner party. Mainly a house party.

• 29:56Speaker 02

  And how long have you guys been together now?

• 29:58Speaker 05

  Six years.

• 29:59Speaker 02

  Six years, okay. She's great, by the way.

• 30:01Speaker 05

  Thank you. Yeah, she likes you too.

• 30:03Speaker 02

  She's good. She's very good.

• 30:05Speaker 05

  And, um, yeah, and we just, we met and I decided I was gonna, obviously I was gonna write songs about her and stuff like that. But every album needs a song to create like a jumping off point. So that song is about, the song dinner party is about like that evening and how we met. Like when you start making an album, you need somewhere to go from to write other songs. Everything that happened, all the little small moments that happen after that to make up our relationship was the making. But I needed to write that song because I wrote a lot of crap before that. And but you do need to swim through the muddy waters to get to the clearer stuff sometimes.

• 30:40Speaker 02

  Well, everyone was very excited in your excellent fandom that exists.

• 30:45Speaker 05

  Yeah, they're brilliant.

• 30:46Speaker 02

  That you were back. I loved like the reaction from your fans when you returned to new music because some of the comments that we found were amazing, obviously. And we had Nile has returned. Skin is clearer, sky is brighter.

• 31:00Speaker 02

  That was me.

• 31:03Speaker 02

  I am so proud of you. Thank you, my Irish princess. I also love this comment that said, and suddenly life has meaning again. Not to be dramatic.

• 31:14Speaker 05

  I hated myself. We're back. Yeah, no, it's amazing. Like the fans are like, as you know, Nick, you were there from, from day one of all the madness. You know, outside radio stations and hotels and gigs and all this all over the world. It's just mad to think that like I can still play in an arena 15 years later, 16 years later. It's just madness to me. The dedication is, crowds are getting older. Now we're all grown up. It used to be, but they've grown up with us. You know, and I say us because the same with the other boys.

• 31:45Speaker 05

  Like it's great, the dedication that they put into just, it's more than just, oh, I like, I like them tunes or I like, I like that artist or. Commitment. They're loyal. There's a full commitment and a full loyalty to that. You know, you hope now, but you can't see it going away because they're just, it's those kinds of people, you know?

• 32:02Speaker 02

  Yeah. And what, is there a pie ready?

• 32:04Speaker 04

  I think maybe not. Check on the pie.

• 32:06Speaker 02

  Oh shit, check on the pie.

• 32:08Speaker 05

  Oh, the pie.

• 32:11Speaker 04

  My f***ing pass.

• 32:14Speaker 03

  Oh, that's a... Oh, now it's a bit longer. Oh, f***, I switched the oven off. Shit.

• 32:21Speaker 05

  Jesus Christ.

• 32:22Speaker 03

  Niall, I'm so sorry.

• 32:24Speaker 05

  Not on Niall's pie special.

• 32:26Speaker 03

  What I was thinking?

• 32:27Speaker 05

  Can you imagine if this was to happen at the restaurant on a Saturday night? It'd be murder. Have you ever turned the restaurant off?

• 32:33Speaker 03

  Oh, come on, I've done everything.

• 32:38Speaker 02

  Can we do some stats? I love stats. You'll probably hate stats.

• 32:40Speaker 05

  I'm just going back here to my...

• 32:41Speaker 02

  You can, Ty, we'll do the stats, so I want to...

• 32:43Speaker 05

  Tell Ange how great I am.

• 32:45Speaker 02

  Okay, here we go. So, these are the stats that Niall texts me to ask you to read out.

• 32:52Speaker 02

  It's... Niall's been selling for 10 years. 10 years. Two number one albums, soon to have a third. 10 billion streams, and Niall has sold over 90 million records. The last tour, 1.2 million tickets. That's okay.

• 33:11Speaker 05

  1.2 million tickets!

• 33:13Speaker 02

  So, I love the stats.

• 33:14Speaker 03

  How was this? You performed for Joe Biden at the White House. What was all that about?

• 33:22Speaker 03

  Why did you get asked? I'd like to know the detail, not that you... What happened?

• 33:28Speaker 05

  Well, he loves...

• 33:29Speaker 03

  How did Joe call it?

• 33:30Speaker 05

  Mr. President? Hello, Mr. President? St Patrick's Day.

• 33:34Speaker 03

  Okay, yeah, big in America.

• 33:35Speaker 05

  Huge in America. He's half-Irish, I think.

• 33:38Speaker 03

  Yeah.

• 33:40Speaker 05

  And about two weeks before, I was... Just got this email from the... [email protected].

• 33:50Speaker 02

  John.

• 33:51Speaker 05

  John.

• 33:51Speaker 02

  [email protected].

• 33:53Speaker 05

  And I thought it was a joke. I thought my manager was winding me up or whatever. But they were like, "The President would like to invite you to perform at the White House for St Patrick's Day celebrations that we're having." I was like, "This is so surreal. Cancel all plans. We're gone." We flew in for like 24 hours because I had somewhere else to be, but we flew in, had my green suit on. Obviously.

• 34:14Speaker 03

  No, no.

• 34:16Speaker 05

  And a hat.

• 34:17Speaker 03

  No.

• 34:17Speaker 05

  And a rainbow following me.

• 34:26Speaker 05

  And...

• 34:29Speaker 05

  And it was the most surreal thing of all time that like you walk in, big security. Like you could have, we did, we went in or out a couple of times because we had sound check. We allowed, with big security every time.

• 34:39Speaker 02

  Yeah, of course.

• 34:40Speaker 05

  We get brought in, uh, I'm then to do, uh, they wanted me to do like a social media video with the president himself. But it was just in a room with me and him. So they were like, open the door, the president's there. And I walk in, it's just like, oh my God, the president of America.

• 34:52Speaker 02

  Jesus, yeah.

• 34:53Speaker 05

  Um, I was really shocked and he was just so lovely, really nice man, clearly very Irish in his ways.

• 35:01Speaker 02

  Hmm.

• 35:02Speaker 05

  Like, kind of an amazing storyteller and like, you know, you know those Irish people that like shake their hand and they don't let go.

• 35:09Speaker 02

  Yeah, yeah, yeah.

• 35:10Speaker 05

  And like, just kind of like stare you down. Um, and connect like he was really, it was a really good moment that I was scared about and that he just kind of relieved me straight away.

• 35:20Speaker 02

  Oh.

• 35:20Speaker 05

  Relieved me?

• 35:25Speaker 05

  That's the headline.

• 35:29Speaker 05

  Waitrose, Waitrose do a great Negroni, don't they?

• 35:33Speaker 05

  Maybe not. Um, no, but he like, he relaxed me straight away and. Yeah.

• 35:43Speaker 05

  All of a sudden this squander got very heavy. Um, and he just relaxed me straight away. And then when I went to perform then, I, I found it a lot easier.

• 35:51Speaker 02

  Yeah. And where do you play? Like in the, in, in the house?

• 35:53Speaker 05

  East room, which has since been knocked down.

• 35:55Speaker 02

  Oh, yeah.

• 35:57Speaker 05

  Oh, I bet he can't top that gig.

• 36:00Speaker 02

  So you performed in there?

• 36:02Speaker 05

  Performed in the east wing of it and the, I just had this tiny little stage and I played a couple of my own songs. And I played a couple of like Irish kind of emigration, immigration songs, like Irish people moved to America. And, uh, he was just like closer than you and I are right now to me. So I was looking at my hands on the guitar frets. I just, if I raised my eyes, just the tiniest bit, he was just right there.

• 36:27Speaker 02

  Oh, God.

• 36:28Speaker 05

  And I was like, that's definitely the president of America. There's no doubt. Um, and it was just an amazing day. Yeah. It was just, I just, I, cause I'm like very, obviously very proudly Irish and like, I'm the little fellow with the waving the flag everywhere I go. So, uh, to be, to go to the White House of all places was pretty cool.

• 36:42Speaker 02

  Had you been before to the White House?

• 36:44Speaker 05

  Never.

• 36:45Speaker 02

  Never? No.

• 36:45Speaker 05

  No.

• 36:45Speaker 02

  Cause I didn't know if you'd been and done it.

• 36:47Speaker 05

  Yeah, done another gig.

• 36:47Speaker 02

  Done it.

• 36:48Speaker 05

  No, the, the Obamas used to come to us, but that's.

• 36:53Speaker 05

  That's for another day, Nick.

• 36:56Speaker 02

  Yeah, they've come to us. They've come to us. Well, do you know what? I was saying to an hour before I came, when we were chatting out there, that my mum's family, Eileen Kennedy, they're Irish and I've never, you know, I've never been to Ireland. So we need to do it.

• 37:09Speaker 05

  Yeah, you definitely.

• 37:09Speaker 02

  Maybe I'll find an Irishness to me.

• 37:10Speaker 03

  My father burnt cork.

• 37:12Speaker 05

  Cork? Why are everyone from Cork?

• 37:14Speaker 02

  Everyone's from Cork. Oh, let's check on the pot.

• 37:15Speaker 03

  Yeah, I just wanted to check, have it burnt.

• 37:18Speaker 05

  And you need help?

• 37:19Speaker 03

  Oh, it's like, honestly, it's looking good, it's looking good.

• 37:23Speaker 02

  Looking good, looking good.

• 37:23Speaker 03

  I'll give you a couple more minutes and then I reckon I'll take it out.

• 37:27Speaker 02

  Few more minutes.

• 37:28Speaker 03

  Free King's looking amazing.

• 37:29Speaker 02

  Yeah, so anyway, we need to do that Ireland trip. We have a lot of Irish dish fans.

• 37:34Speaker 05

  What's great about this is you can sit down and actually have a chat.

• 37:36Speaker 02

  Yeah.

• 37:36Speaker 03

  Yeah.

• 37:37Speaker 05

  Whereas like, there's usually some sort of agenda.

• 37:39Speaker 02

  Yeah.

• 37:40Speaker 05

  When you're doing something. So like, where you can literally sit down over a meal and a drink and have a chat. And the Irish people will resonate with that for sure, I think.

• 37:48Speaker 03

  No, you need to come to Corrigan's breakfast tomorrow. That's, he always does a big.

• 37:52Speaker 02

  Tomorrow? Is that?

• 37:54Speaker 05

  Well, give him thanks for the heads up.

• 37:56Speaker 03

  No, no, of course, because it's St Patrick's Day next week.

• 37:59Speaker 02

  Yeah.

• 38:00Speaker 03

  So Richard Corrigan, always on the Friday of that week or after, he does a big St Patrick's Day breakfast at Corrigan's.

• 38:05Speaker 05

  My granny loves Richard Corrigan.

• 38:06Speaker 03

  There you go, get your annual.

• 38:07Speaker 02

  Wait, is it tomorrow?

• 38:08Speaker 03

  It's tomorrow. It starts at nine in the morning.

• 38:11Speaker 02

  I actually do think we should go. It's important to celebrate our heritage.

• 38:14Speaker 05

  Isn't it? Even if you've never been to Ireland.

• 38:16Speaker 03

  Yeah, no, silly. You know, you are what people call a plastic patty.

• 38:20Speaker 02

  A plastic patty.

• 38:21Speaker 03

  You're a plastic patty, that's what you are.

• 38:23Speaker 05

  In my head, you're more Irish than, you know what I mean? Like, in my head, you're really Irish.

• 38:27Speaker 02

  Do you think?

• 38:27Speaker 05

  Yeah.

• 38:28Speaker 02

  Do you know what?

• 38:28Speaker 05

  I don't know why.

• 38:29Speaker 02

  Well, I actually had a.

• 38:31Speaker 05

  Maybe it's a Manchester thing or something.

• 38:32Speaker 02

  Well, I had a therapy breakthrough and I'd gone to therapy. And then after a while, I ended up talking about, I.

• 38:39Speaker 03

  I mean, this is new. We haven't had this.

• 38:40Speaker 02

  I'll tell you this, I'll tell you this. You're like this, you're like this, you're like this. So she gave me Playmobil, right? Like Playmobil characters.

• 38:48Speaker 05

  And you're paying for this?

• 38:49Speaker 02

  Yeah. And she, it was, it was to do.

• 38:54Speaker 04

  I was about to take a superminder and throw you my mum. I will spin this out my thing.

• 39:01Speaker 02

  This is my life.

• 39:07Speaker 04

  I'm so misspelled this.

• 39:10Speaker 02

  Oh, he's heard this, don't worry. He's heard this. He was a Playmobil character.

• 39:15Speaker 04

  Oh my god, am I a Playmobil character?

• 39:18Speaker 02

  You were a Playmobil character, you are now.

• 39:22Speaker 02

  And you'll be one too.

• 39:25Speaker 02

  And you'll be one.

• 39:28Speaker 02

  I can't remember what the method was, but anyway, she gave me them and she was like, "Put your family in and like do you in the middle." And it was like to do like a support system or something. Yeah. And then she was blah blah blah, and then she'd give random things. She was like, "Give your career." So I'd be like, "Okay, whatever." And then she threw me a curveball, which was, "Put Ireland in there." And I was like, "Oh." And I didn't really think about it. Made me cry, made her cry. Shut up. Because it unlocked all sorts of shit. All sorts of stuff in me. And I don't know why, and it was to do with like rooting and being grounded. And she was like, "All the things that you like." Talking, music, community, being with people, family, drinking. Yeah.

• 40:11Speaker 02

  She said, "It's your Irish roots and you're actually like deeply connected to your family." And then it was a Playmobil Irish breakthrough.

• 40:18Speaker 04

  There you go.

• 40:19Speaker 02

  Yeah. But the point is, we need to be in Corrigan's at 10 o'clock tomorrow morning.

• 40:25Speaker 02

  We need to be there tomorrow.

• 40:26Speaker 05

  After this, I'm not going home either.

• 40:28Speaker 02

  Women are, "Hey, Playmobil."

• 40:34Speaker 02

  But that was her therapy advice. Connect, connect, connect.

• 40:39Speaker 05

  Playmobil.

• 40:40Speaker 02

  Playmobil. Pie check. Pie check.

• 40:44Speaker 05

  Pie check. Do you want me to come over, Andrew?

• 40:46Speaker 02

  Oh, what do we think, Ange? Pie?

• 40:48Speaker 03

  I think it's looking very good. That's looking pretty impressive.

• 40:52Speaker 02

  Look at the egg wash on that.

• 40:54Speaker 03

  I mean, that even looks better for that.

• 40:56Speaker 05

  On the edges?

• 40:57Speaker 03

  That crimping, that's pretty good, you see. You see lazy? Not so lazy, that's good.

• 41:02Speaker 05

  That side's not great now. That's a little bit better.

• 41:04Speaker 03

  No, that's good. That's amazing.

• 41:06Speaker 02

  Well, it looks homemade.

• 41:07Speaker 05

  It's actually quite impressive, isn't it?

• 41:08Speaker 03

  Yeah, there you go, you see.

• 41:10Speaker 05

  That's what happens when you have a Michelin star chef as your sous chef.

• 41:16Speaker 02

  Niall, this is the very serious part of Dish. It is time for your fast food quiz. Hard hitting questions. Please tell us your favourite way to eat eggs.

• 41:25Speaker 05

  I usually get booed. Hard boiled.

• 41:27Speaker 03

  No, we like those.

• 41:28Speaker 05

  Yeah, right.

• 41:29Speaker 03

  Yeah. Favourite sandwich filling?

• 41:31Speaker 05

  Chewed sweet corn. (bleep) off.

• 41:37Speaker 03

  That was Sarah. Sarah, I know that, I know Sarah.

• 41:47Speaker 02

  How very D.

• 41:48Speaker 03

  How very D.

• 41:49Speaker 02

  Who's a chef?

• 41:51Speaker 05

  I'm a boring bastard.

• 41:54Speaker 02

  What's your favourite form of potato?

• 41:56Speaker 05

  Roast.

• 41:57Speaker 02

  Correct.

• 41:57Speaker 03

  What's your favourite herb?

• 41:59Speaker 05

  Thyme.

• 42:00Speaker 03

  Hi.

• 42:00Speaker 02

  Um, what's the best crisp on the market?

• 42:04Speaker 05

  Oh, we've one in Ireland, I don't know if you have it here, called Meanies.

• 42:08Speaker 03

  Oh, don't know Meanies.

• 42:09Speaker 05

  They're like a pickled onion. They're more pickled onion than Monster Munch would ever be.

• 42:14Speaker 03

  Wow, don't know.

• 42:16Speaker 05

  And they're only small little things.

• 42:17Speaker 03

  What's your favourite pasta dish?

• 42:20Speaker 05

  Ah, amiciaccia.

• 42:22Speaker 03

  Oh, very nice.

• 42:23Speaker 05

  I like that.

• 42:24Speaker 02

  What is that?

• 42:24Speaker 05

  I had a Negroni and I can speak Italian.

• 42:30Speaker 03

  Tomato with lots of bacon and stuff.

• 42:32Speaker 05

  Yeah, bacony, tomatoey.

• 42:34Speaker 03

  Yeah, spicy.

• 42:35Speaker 05

  Spicy.

• 42:36Speaker 02

  What's the best thing on toast?

• 42:38Speaker 05

  On toast?

• 42:39Speaker 02

  Yeah, jam, cheese, peanut butter, eggs.

• 42:42Speaker 05

  Pate?

• 42:43Speaker 03

  Yeah.

• 42:43Speaker 05

  I like a bit of pate.

• 42:44Speaker 02

  Yeah.

• 42:45Speaker 05

  Especially when I'm feeling posh and waitrose.

• 42:46Speaker 02

  Yeah.

• 42:46Speaker 03

  Yeah. I like that.

• 42:48Speaker 05

  Um, growing fond of a bit of marmite.

• 42:50Speaker 03

  We all like that. What's your favourite Sunday roast?

• 42:53Speaker 05

  Do you know what, if I was at home, chicken. Quality control.

• 42:57Speaker 03

  Quality control.

• 42:57Speaker 05

  Yeah, because I find that, like, if you go into a pub for a chicken roast, it could be very, very, very hit and miss.

• 43:02Speaker 03

  Yeah.

• 43:03Speaker 05

  Because when they're cooked en masse, it can be a bit of a disaster.

• 43:05Speaker 02

  Right.

• 43:06Speaker 05

  Yeah, maybe if you come in there at like 1 o'clock or something, the pub's just open.

• 43:08Speaker 03

  Early, yeah.

• 43:09Speaker 05

  Yeah, early.

• 43:09Speaker 03

  By 3 o'clock, forget it.

• 43:11Speaker 05

  Pork, if I was out and about. Which can be dodgy too, but, you know, at least you have the crackling.

• 43:17Speaker 05

  At least you've got the crackling. Yeah.

• 43:20Speaker 02

  Niall.

• 43:21Speaker 05

  Hello.

• 43:22Speaker 02

  We've reached the end of the show.

• 43:23Speaker 05

  Ah, no.

• 43:24Speaker 02

  Ah, no. This is the end of the show question. For your chance to win this Waitrose goodie bag.

• 43:33Speaker 03

  This bloody trolley is so shit. It's only got two wheels.

• 43:38Speaker 02

  It's only got two wheels.

• 43:40Speaker 03

  I'm carrying it next time.

• 43:40Speaker 05

  We're all going back to Ange's, that's all I know.

• 43:42Speaker 02

  Oh, come on. To win the Waitrose goodie bag, please take part in our dinner party games, as inspired by your brand new single and album. So our audience, when we said you were coming on, were very excited about you, very excited about the album and the single, which is called Dinner Party. And they said you should do some dinner party icebreakers. So these were sent to us by our audience. So it's only natural that we play them at the end of the show. So to start with, you need good chat at a dinner party to make it work. So in turns, all three of us will answer the following questions. So Aoife got in touch on Instagram and Aoife said, let's start with you, Niall.

• 44:19Speaker 05

  Yeah.

• 44:19Speaker 02

  We'll go Niall Ange me.

• 44:20Speaker 05

  Right.

• 44:21Speaker 02

  I'm selfless. And Aoife says, what would be your name if you had to go into witness protection?

• 44:27Speaker 05

  Oh, God. Is that what really the Dish listeners are looking for?

• 44:31Speaker 02

  What would you go for?

• 44:33Speaker 05

  I've had some good aliases over the years. Obviously it can't be.

• 44:36Speaker 02

  Can't be discussed right now.

• 44:37Speaker 05

  Not right now. Oh, I was gonna use this on the next one. Humongous.

• 44:43Speaker 02

  Humongous. Discreet.

• 44:45Speaker 05

  That was gonna be for my next.

• 44:47Speaker 02

  That's good.

• 44:48Speaker 05

  Humongous.

• 44:48Speaker 02

  You can't use humongous in an old town.

• 44:51Speaker 05

  H U M O N G U S.

• 44:52Speaker 02

  Humongous. And what would you go for?

• 44:56Speaker 03

  Samantha Hardy.

• 44:57Speaker 02

  Why?

• 44:58Speaker 03

  Oh, I just thought of that name.

• 45:00Speaker 02

  But you could.

• 45:01Speaker 03

  That's why.

• 45:01Speaker 05

  It sounds very mysterious.

• 45:03Speaker 03

  Can't assume Samantha Hardy.

• 45:04Speaker 02

  You know what? You could.

• 45:05Speaker 05

  Samantha Hardy, yeah.

• 45:07Speaker 03

  I could get away with that. You need a real alias now that's gonna work.

• 45:10Speaker 05

  Yeah. Fair enough. Maybe humongous wouldn't go down very well.

• 45:14Speaker 02

  Humongous is not gonna work.

• 45:16Speaker 03

  Just shot the mafia. It's gonna, you know.

• 45:17Speaker 05

  Do you reckon they'd get to the bottom of that?

• 45:19Speaker 02

  Yeah. I'd go for, well, my mum and dad, if I was a girl, were gonna call me Maxine. And I would have loved life as Maxine. Maxine Grimshaw. Is that Maxine Grimshaw?

• 45:30Speaker 05

  We're gonna catch you at the curry.

• 45:31Speaker 02

  Oh, it can't be Max Grimshaw from Witness Protection. Oh, no, it's a double bluff. I'd go Max Grimshaw. Because they'd be like, no, they won't give him a, yeah, that's quite a good one. Emily says, if you, this is a, now, this is a good question. If you had to come up with an excuse to not go to a dinner party, what would it be?

• 45:48Speaker 05

  Well, anyone that knows me would know I just wouldn't text them back.

• 45:51Speaker 02

  So you just pretend?

• 45:51Speaker 03

  Oh.

• 45:52Speaker 02

  Because you're actually quite, you can get away with it because people are like, he's on tour, he's on promo, he might be in Tokyo. Like, people don't know. I always say, "I've got Mish's friend's birthday."

• 46:05Speaker 03

  You forgot about or stuff.

• 46:06Speaker 02

  What do you do, Ange?

• 46:07Speaker 03

  I don't know. I mean, I can't use work because it just doesn't feel believable.

• 46:11Speaker 02

  Fire at the restaurant, anything.

• 46:13Speaker 03

  Yeah, but people would know about that.

• 46:14Speaker 02

  Oh, yeah. But the ovens are 2.50. Yeah, the ovens are 2.50.

• 46:17Speaker 03

  And I can't use family because I'm a suspicious then if something happened. But I never want to say anyone's ill.

• 46:23Speaker 02

  Yeah, yeah.

• 46:23Speaker 03

  I mean, I suppose I'd use the dogs of something like, you know, I don't know.

• 46:27Speaker 02

  Yeah, [BLEEP] dogs.

• 46:29Speaker 05

  By the way, the dogs are a good one.

• 46:31Speaker 03

  The dogs are good. The dog's not well, I've got to go to the vets, I'm not sure I'll be back in time. I did use once with someone, it wasn't about a dinner party, but I basically couldn't, I'm not saying what because they might realise why I didn't go, but I basically pretended I'd broken down. Then I didn't turn up.

• 46:46Speaker 02

  What, mentally or?

• 46:48Speaker 03

  Yeah, that as well.

• 46:49Speaker 02

  You're out of my playmobil, I'm all [BLEEP].

• 46:55Speaker 03

  No, but I basically said the car broken down and then I just didn't go.

• 46:58Speaker 02

  The final dinner party based suggestion from our wonderful listeners. Isla said, "Do the love and hate game." Do you know this?

• 47:07Speaker 05

  Go on.

• 47:08Speaker 02

  Everyone write down one thing they love and one thing they hate. That gets put into a bowl and each person picks it out and they have to guess if it's a love or a hate and who it is. So we write down one love, one hate, put them in the bowl and then we pull them out and we have to decide, is it a love or a hate and who does it belong to?

• 47:26Speaker 03

  Okay, yeah.

• 47:28Speaker 05

  What, are we talking about food here or not?

• 47:29Speaker 03

  Anything, anything.

• 47:30Speaker 02

  Anything.

• 47:30Speaker 05

  I wish you'd said food now. I'm looking around the room at things.

• 47:35Speaker 02

  Cameras.

• 47:35Speaker 05

  That woman over there, that woman that laughed at tuna sweetcorn.

• 47:38Speaker 03

  Sarah.

• 47:40Speaker 05

  [BLEEP].

• 47:42Speaker 05

  Why am I so shit at this stuff?

• 47:43Speaker 02

  Why are you after a lover a hate?

• 47:45Speaker 03

  Oh, he's done it.

• 47:45Speaker 02

  Okay, done it, okay. I literally had a big, massive, fat brain fart. Okay.

• 47:50Speaker 03

  Don't worry.

• 47:51Speaker 02

  So this is not gonna go very well. No, me neither.

• 47:53Speaker 03

  No.

• 47:53Speaker 02

  Okay, come on, here we go. Radiohead.

• 47:56Speaker 03

  Niall.

• 47:57Speaker 02

  No, I thi- I think that's a love of yours.

• 48:00Speaker 03

  No.

• 48:01Speaker 02

  No? Love of yours?

• 48:02Speaker 05

  Love of mine.

• 48:03Speaker 02

  Love of yours! Okay, we all love Radiohead. Okay. Slow people in a queue. That's a bit of you.

• 48:10Speaker 03

  See, now that's-

• 48:10Speaker 02

  That's a hate of you.

• 48:12Speaker 05

  No, I wish, that's the kind of thing I wish I'd written. Wait, you see what I've written?

• 48:16Speaker 02

  That's a hate of you.

• 48:17Speaker 03

  That is definitely a hate of mine.

• 48:18Speaker 02

  Yeah, I mean, no one can like that.

• 48:19Speaker 03

  Come on, come on.

• 48:20Speaker 02

  Okay, come on.

• 48:21Speaker 05

  Slow people in airports.

• 48:22Speaker 03

  Yes, that's what I mean.

• 48:23Speaker 05

  Is worse than, like, queuing. Like, you know when you're like, "I have somewhere to be", and you're nine hours early for your flight? Get the [bleep] out of the way.

• 48:30Speaker 02

  Yes.

• 48:31Speaker 03

  Exactly.

• 48:32Speaker 05

  We're absolutely fuming, aren't we?

• 48:35Speaker 02

  Whispering.

• 48:37Speaker 03

  That's you and you hate it, I respect.

• 48:39Speaker 02

  I hate whispering.

• 48:40Speaker 03

  That's, yeah.

• 48:40Speaker 05

  See, can I rewrite one?

• 48:42Speaker 02

  No. Well, yeah, you can, why not? Yeah, it's your dinner party. Let's do another one. Next up, we have rain.

• 48:51Speaker 03

  Um...

• 48:51Speaker 05

  Put that one in. Open that one there now.

• 48:55Speaker 02

  Sainsbury's! Yeah!

• 49:03Speaker 02

  Yeah! Yeah! Yeah.

• 49:08Speaker 05

  Come on!

• 49:11Speaker 02

  Um, Niall, the goody bag is yours. Come on. Yes, Niall. Oh, we're only joking. We love you, Sainos. Um, Niall, the goody bag is yours.

• 49:22Speaker 05

  Thank you.

• 49:22Speaker 02

  Congratulations.

• 49:23Speaker 05

  Thanks very much.

• 49:24Speaker 02

  Massive congratulations on the single and the album.

• 49:26Speaker 05

  Thank you.

• 49:27Speaker 03

  Thank you.

• 49:27Speaker 02

  The album is out on April the 17th?

• 49:30Speaker 05

  No. June the 5th.

• 49:35Speaker 05

  Leave that.

• 49:35Speaker 03

  June the 5th.

• 49:37Speaker 02

  That's stained in.

• 49:39Speaker 05

  And I could be wrong as well, by the way. I just gave it to the label.

• 49:43Speaker 02

  Yeah. Um, Niall, thank you, that was really fun. Always great seeing you. And so, massive congratulations.

• 49:49Speaker 03

  Lovely to meet you, it's brilliant.

• 49:51Speaker 02

  And a round of applause for Niall Horan, everybody! Yes! Come on!

• 49:57Speaker 03

  Come on!

• 49:59Speaker 02

  Thank you, Niall.

• 50:05Speaker 02

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

• 50:11Speaker 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.

• 50:20Speaker 02

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

• 50:26Speaker 03

  Dish from Waitrose is a Cold Glass production.

• 50:29Speaker 02

  Waitrose, the home of food lovers.