Harriet Kemsley tucks into a dish of golden aubergine, broccoli and honey baked feta

We bring all the flavours for this brilliant comedian. Harriet Kemsley is an English stand-up comic, writer and actress. You’ll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats, Hypothetical and Last One Laughing. She also hosts a podcast with Amy Gledhill, Single Ladies In Your Area, which navigates the world of dating in your 30s. Harriet joins Nick and Angela to chat about her upcoming show, Floozy, which tours the UK from October, right into the start of 2027. Tickets are on sale now. There’s a reason we always ask guests for their likes and dislikes, and it’s showcased in this episode, because there are just one or two things Harriet can’t - or won’t - eat. From allergies to preferences and a hatred of big tomatoes, we learn everything about Harriet’s palate before Angela serves up the perfect plate: golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing, a recipe by Diana Henry. For Harriet, the feta is substituted with a vegan cheese and the pistachios are kept out of the kitchen. There’s no shortage of great drinks, too, with a Crodino to start, followed by a glass of Eminence de Bijou and our first coke float for dessert, made with Booja-Booja vegan choc salted caramel ice cream. It’s a total feast of an episode with the hilarious Harriet that includes tales of pet snails and the stress of having an allergic reaction on your honeymoon. Plus, we find out a sure-fire way to improve the lives of single ladies everywhere. 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 golden aubergine with purple sprouting broccoli, was created for Waitrose by Diana Henry. 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.

• 1:03Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  That's right.

• 1:09Speaker 03

  That's right. I'm very well, thanks. How are you?

• 1:11Speaker 02

  Yeah, I'm good. Did you, you'd just been away?

• 1:14Speaker 03

  Yes.

• 1:14Speaker 02

  Where did you go again?

• 1:15Speaker 03

  Went to Iceland.

• 1:16Speaker 02

  How was that?

• 1:17Speaker 03

  Amazing, amazing, yeah.

• 1:19Speaker 02

  Had you been before?

• 1:20Speaker 03

  Never been to Iceland. And because we didn't really have cold, cold weather, I wanted to go and see snow. But there wasn't snow, unfortunately. But it was still really cold. It was like minus one. And we went to this place where you have hot volcanic springs. So you get in this hot thermal bath or outside bath. And then you go in a sauna and cold plunge. We were cold plunging into like...

• 1:42Speaker 02

  Into the sea?

• 1:43Speaker 03

  No, not into the sea. I would have gone in the sea. We weren't near the sea. But into cold water that's just sitting outside, yeah, in a big tub. And then a sauna. So it was brilliant.

• 1:51Speaker 02

  And how long could you get in there? How long could you go there for?

• 1:53Speaker 03

  I was about 20 seconds.

• 1:55Speaker 02

  Yeah.

• 1:56Speaker 03

  And Neil was like, come on, let's do a minute. I said, Neil, I cannot do a minute.

• 1:59Speaker 02

  And you freak out because they've just put one in my gym.

• 2:02Speaker 03

  Have they? Oh, that's interesting.

• 2:04Speaker 02

  Like a metal ice bath situation.

• 2:06Speaker 03

  Okay. Have you been in?

• 2:08Speaker 02

  I've been in, yeah. And same, like 20 seconds.

• 2:11Speaker 03

  It's like when I do it in the city. You go in the first time, you're freezing. Go out and the second time's easy. Third time, you're just in there. It's perfect.

• 2:19Speaker 02

  We're actually broadcasting right now in ice baths.

• 2:21Speaker 03

  Yes.

• 2:22Speaker 02

  Today we have Harriet Kemsley coming to see us, who is a fantastic comedian, an actor, writer, podcaster as well. You'll have seen her on everything on the telly. Live at the Apollo, Eight Out of Ten Cats, Last One Laughing.

• 2:35Speaker 03

  She was brilliant on that, so brilliant.

• 2:37Speaker 02

  And she's here to talk about her podcast, but she's also going on tour as well.

• 2:42Speaker 03

  Yeah.

• 2:42Speaker 02

  So we're gonna get Harriet with us. And now, she is our guest on Dish with the most allergies ever.

• 2:49Speaker 03

  Yes.

• 2:49Speaker 02

  So she is allergic to nuts.

• 2:52Speaker 03

  Yeah.

• 2:53Speaker 02

  She's allergic to raw fruit and vegetables, which I've never heard of someone having that.

• 2:57Speaker 03

  I've heard that before, yeah.

• 2:59Speaker 02

  She's also decided to become vegan.

• 3:01Speaker 03

  Mm.

• 3:02Speaker 02

  And she hates big tomatoes.

• 3:04Speaker 03

  Yeah, that is weird.

• 3:05Speaker 02

  So the others, we're fine, but like, what do you mean you hate big tomatoes?

• 3:09Speaker 03

  Wineing out of it, yeah.

• 3:10Speaker 02

  So lots to unpack today with Harriet. Before we do though, I thought we could talk about PSB.

• 3:15Speaker 03

  Purple sprouting broccoli.

• 3:16Speaker 02

  Purple sprouting broccoli.

• 3:18Speaker 03

  'Tis the season. You've eaten that before, loads, I imagine.

• 3:22Speaker 02

  Love. Well, I feel like I never came across purple sprouting broccoli in my childhood.

• 3:28Speaker 03

  Yeah.

• 3:28Speaker 02

  And I think even like, yeah, maybe even not, I don't think I've seen vegetables when I was 21.

• 3:33Speaker 03

  It's sort of had a kale makeover, purple sprouting broccoli.

• 3:36Speaker 02

  And why so good is the purple variety? Why is it so good?

• 3:40Speaker 03

  Well, it's, I think it's all, it has the same pigments as blueberries. So that's where you get the purpleness, which is there. I'm reading it off my card, it's a special pigment. Um, which is found in blueberries and red cabbage. It helps protect the plant from cold temperatures, so it acts as antifreeze and UV light shield, like a sunscreen, you see.

• 3:59Speaker 02

  So it's sort of become its own little protector through the winter and the summer.

• 4:03Speaker 03

  You're gonna make that into a paste and put it on your face, aren't you?

• 4:05Speaker 02

  Wow, yeah. Hello, obviously.

• 4:08Speaker 03

  But it is delicious, I love it.

• 4:10Speaker 02

  And do you use that a lot in the kitchen, purple sprouting broccoli?

• 4:12Speaker 03

  We do, we do it, we do it as side orders, we use it as salads. And you would like this, cause I, when we have it at home, we cook, we cut it. Because this is quite big to branch, right? So cut it down to the center. So and keep the root, always use the root. You don't need to take all the little stalks off. And we do it at home with the like anchovy mustard mayonnaise, warm sort of so. And then it's warm, drain it, mix it in with this lovely mayonnaise, loads of anchovies, some shallots, a few capers, and it's delicious. So it's, but it's great warm in salads and stuff. Or you can pan fry it, you know, things like that. But just, it does cook quicker than you think because you need to make sure the root cooks at the same time as the little sprouts, yes.

• 4:51Speaker 02

  And it's not a boiler, is it?

• 4:53Speaker 03

  It is a boiler.

• 4:54Speaker 02

  Boil it?

• 4:55Speaker 03

  Boil it, semi-cook it, and then you can finish it in a pan, sort it off and stuff like that, or grill it. And we're gonna have it grilled today.

• 5:01Speaker 02

  Okay, nice.

• 5:01Speaker 03

  Yeah, for, for Harriet.

• 5:03Speaker 02

  Okay, well, should we get her in?

• 5:04Speaker 03

  Let's get her in.

• 5:07Speaker 02

  Okay, Angela, time to welcome our guest. Quiet in the room, please, for the wonderful guest today, who is a comedian, a podcaster, actor, writer, and in something of a first, um, a guest who had a pet snail.

• 5:21Speaker 04

  Oh, lovely.

• 5:22Speaker 02

  Yeah.

• 5:23Speaker 04

  What was the pet snail's name?

• 5:24Speaker 02

  Well, we'll get into that in a second. A round of applause for Harriet Kemsley, everybody.

• 5:29Speaker 04

  Thank you. Hello, Harriet. Welcome. Thank you. That is one of my proudest achievements. Thank you so much.

• 5:34Speaker 02

  I think so. I think it rolls well after comedian, podcaster, actor, writer, pet snail owner.

• 5:40Speaker 04

  Yeah, it makes sense.

• 5:41Speaker 02

  Yeah.

• 5:41Speaker 04

  And who was our pet snail? How male, female? Do we know? Well, I, I thought he was male and I thought he was a giant West African snail. Oh. But he never grew bigger than a snail.

• 5:52Speaker 02

  Oh.

• 5:52Speaker 04

  So I think I might have been missold.

• 5:54Speaker 02

  Oh.

• 5:55Speaker 04

  Um, I think somebody might have just given, given me a regular snail. Yeah, just a regular snail, yeah.

• 6:01Speaker 02

  Just a snail. What drew you to the giant African snail?

• 6:05Speaker 04

  Because they're, they're amazing. They can be these big, yeah, a giant snail. What don't you want? You're a giant snail. Um, but yeah, he never grew. He was just a regular, regular garden snail. Yeah, but he was a sweetheart. Don't live that long.

• 6:16Speaker 04

  And did you keep him out in the garden or in the house or?

• 6:18Speaker 02

  Not in the garden.

• 6:19Speaker 04

  Not in the garden. Well, that would be chaos. Yeah, you keep him in the little cage. Yeah, oh, yeah, yeah. Um, no, I had a little, yeah, a little house for him. Yeah, a little house, entered him into a competition.

• 6:32Speaker 02

  What, what competition?

• 6:33Speaker 04

  It was like a pet competition.

• 6:38Speaker 04

  He's tied with some cows.

• 6:41Speaker 04

  He's doing really badly.

• 6:44Speaker 04

  It was like a best pet competition and I think he just won like purely like the kind of shock element because there weren't any, they'd never had a snail before, especially not one that I'd said was a giant West African snail that was clearly just a snail.

• 6:57Speaker 02

  Just a snail.

• 6:58Speaker 04

  Yeah.

• 6:58Speaker 02

  Did you have pets when you were little, Ange? Because when I found out about your pet snail, you know, I used, I had everything, me.

• 7:03Speaker 03

  Oh, no, we did, we had, we used to have my gran's dog when she went on holiday, but we never had any pets. No, we didn't actually.

• 7:09Speaker 02

  I had the whole, I had like budgie.

• 7:11Speaker 04

  Goldfish and stuff.

• 7:12Speaker 02

  Spider, goldfish, stick insects.

• 7:14Speaker 04

  We had stick insects.

• 7:15Speaker 03

  Was that the only thing you had to have, do you think?

• 7:18Speaker 02

  I wanted a dog.

• 7:19Speaker 03

  Right.

• 7:19Speaker 02

  And my mum was very anti-dog, so I got everything but a dog.

• 7:23Speaker 03

  Right.

• 7:23Speaker 02

  She got me a cat. I was like, that's the opposite.

• 7:25Speaker 03

  I think cats aren't very friendly. I think they're very solo creatures.

• 7:28Speaker 04

  No, it depends on the cat. Some of them, they're desperate for love. You've really got to get a desperate one.

• 7:33Speaker 02

  Desperate cat.

• 7:33Speaker 04

  Great. Yeah, it's really good.

• 7:35Speaker 03

  Obviously snail, is snail no longer with us?

• 7:37Speaker 04

  Snail, unfortunately, yeah, no longer. Can you imagine? Yeah. Two years later, I was like, yeah, he's here today. What are you talking about?

• 7:43Speaker 03

  You never know.

• 7:44Speaker 04

  Could have those cool toys, tended seats that live forever. Um, yeah, no, now I've just got a dog.

• 7:49Speaker 03

  Oh.

• 7:49Speaker 04

  Yeah, and he's a sweetheart.

• 7:50Speaker 02

  Uh, well, welcome and cheers.

• 7:52Speaker 04

  Thank you.

• 7:52Speaker 02

  We are starting with this. We've done a non-alcoholic cocktail because you wanted something that was cheers, non-alcoholic, but tasted maybe like it was alcohol.

• 8:01Speaker 03

  Yeah.

• 8:02Speaker 02

  Mmm.

• 8:02Speaker 04

  Yeah, these ones that have this like bitter, I can trick myself.

• 8:06Speaker 03

  Yeah.

• 8:07Speaker 02

  So we're having a Credino non-alcoholic spritz to start. Mmm. Have you had that before?

• 8:11Speaker 03

  I've had Credino because it is an Italian thing. So all the old ladies drink it about 11 o'clock after they've had their coffees in the bars in Italy.

• 8:18Speaker 02

  Have a little Credino.

• 8:19Speaker 03

  So like, you know, my mum will go, I want a little Credino, you know, they don't want to drink, but they don't want to also be drinking water. They want to have something else. And exactly like that feels like you have a drink, but you're not.

• 8:28Speaker 04

  And Les is non-alcoholic as well.

• 8:29Speaker 03

  Yeah, exactly, yeah.

• 8:30Speaker 04

  You're so classy now. You're like an Italian lady.

• 8:35Speaker 04

  I can't believe it.

• 8:36Speaker 03

  Yeah, they're all having their Credinos. Every fridge has them. I'm always like, what is this in the fridge every time I get back to Italy?

• 8:42Speaker 02

  Oh, I love it.

• 8:42Speaker 03

  It's constantly there.

• 8:43Speaker 02

  Mmm, I like the bitterness.

• 8:44Speaker 04

  Yeah, I like it. I like, I've been trying to not drink too much because, um, It can, you know, it just can, you know.

• 8:51Speaker 03

  We know what it can do.

• 8:52Speaker 04

  Yeah, we were aware of it when it was gonna happen, yeah.

• 8:54Speaker 02

  Yeah.

• 8:55Speaker 04

  But I like the taste and the ritual of it.

• 8:58Speaker 02

  Yeah. Now, whilst we've not had you on Dish before, there's some great Dish connections.

• 9:02Speaker 03

  Yes.

• 9:03Speaker 02

  We had a really nice time with your friend, Lou Sanders.

• 9:06Speaker 04

  Yes.

• 9:06Speaker 02

  I love Lou.

• 9:07Speaker 04

  I love Lou, it's the best.

• 9:09Speaker 03

  She is fantastic, Lou.

• 9:10Speaker 02

  And we also have a connection because when you were on The Wheel.

• 9:13Speaker 04

  Yes.

• 9:13Speaker 02

  There was a food question.

• 9:14Speaker 04

  Yes.

• 9:15Speaker 02

  And Dish was an option.

• 9:16Speaker 04

  And I got it right.

• 9:17Speaker 02

  And you got it right.

• 9:18Speaker 04

  Yes, I know, I was, um, yeah, I was so pleased because I was so worried I was gonna like offend everybody. But, um, yeah, it was, I got it right for this late, I think she didn't win in the end ultimately.

• 9:27Speaker 02

  Good for you, though.

• 9:28Speaker 04

  Yeah, really good, yeah. It's really a high stakes, that show, it's crazy. It's emotionally taxing, yeah, I would say, yeah. Yeah, yeah, it's an upsetting show to take part in.

• 9:39Speaker 02

  You know we got asked to go on it?

• 9:40Speaker 03

  Yes, I do.

• 9:41Speaker 02

  And, you know, Angela said, no.

• 9:45Speaker 02

  Because they wanted us in the chair together on The Wheel.

• 9:48Speaker 04

  Yeah.

• 9:49Speaker 03

  I can't.

• 9:49Speaker 02

  The double.

• 9:50Speaker 03

  But like you said, I mean, I'm sorry, I haven't never ever watched, I know what it is, but I've never watched it. But I could not do it under the pressure.

• 9:57Speaker 04

  Yeah.

• 9:57Speaker 03

  Of then someone asking me a question which I would know the answer to, but then I'd just be flummoxed and it would be embarrassing.

• 10:03Speaker 02

  No, but we'd be together.

• 10:04Speaker 03

  Someone would say like, give me a tomato, and I'd go, oh yeah, that potato or something, I mean, it could ruin my career overnight, it would just be all wrong.

• 10:10Speaker 04

  It's not a paper news, yeah.

• 10:11Speaker 03

  Exactly, you know, she doesn't even know what a lamb is, you know, it'd be wrong for her.

• 10:16Speaker 02

  Why didn't she do it?

• 10:16Speaker 04

  She doesn't know what a lamb is.

• 10:17Speaker 02

  She knew what a lamb is.

• 10:20Speaker 02

  I'd like that if that was a question on a game show.

• 10:22Speaker 03

  Yeah.

• 10:22Speaker 02

  What's a lamb? She's like.

• 10:25Speaker 03

  She's just like, I don't know. No, the pressure.

• 10:28Speaker 02

  I don't know.

• 10:29Speaker 03

  Who knows, maybe when we've got a gap in our schedule, we'll go and do it together.

• 10:32Speaker 02

  And it's quite fun, the motion.

• 10:34Speaker 04

  It is quite fun, you do have to dance for a long time, though, they get you dancing and that is like, that is.

• 10:39Speaker 03

  I do love a dance, I do love a dance, not necessarily on national TV, but anyway.

• 10:44Speaker 02

  We're gonna get into like your likes and dislikes, we always like to start with likes and dislikes, but.

• 10:48Speaker 04

  Oh no.

• 10:48Speaker 02

  As we mentioned in the, in the, in, as we were chatting before, like you, like Lou, are vegan.

• 10:54Speaker 04

  Hmm, yes.

• 10:54Speaker 02

  And you, when did your journey into vegetarianism and veganism begin?

• 10:59Speaker 04

  So when I was

• 11:00Speaker 03

  I'm just putting something in the oven.

• 11:01Speaker 04

  Oh, yes, yes. No, you need to do that.

• 11:03Speaker 02

  Not allowed.

• 11:04Speaker 04

  Not allowed. She wouldn't know what that is.

• 11:05Speaker 02

  No.

• 11:07Speaker 04

  Couldn't if she wanted to. When I was, when I was eight, my pet chicken died and I made the connection with what it was. And so I, I mean, I was actually, I was actually, the next day I was eating something which was made of a cow. What is that?

• 11:23Speaker 02

  Beef.

• 11:25Speaker 04

  I was eating beef.

• 11:26Speaker 03

  So sorry, go back, you had a pet chicken?

• 11:28Speaker 04

  I had a pet chicken, yeah, my pet chicken.

• 11:29Speaker 02

  So you grew up on a farm?

• 11:30Speaker 04

  I grew up on a farm, yeah. And whisky died and I was so upset. And then I went to tug into this dead cow and I suddenly had the connection. I just haven't been able to eat it since. And then I could manage the vegetarianism, like, and not be vegan. And then I saw the film Wicked.

• 11:48Speaker 02

  Yeah.

• 11:48Speaker 04

  I haven't had a yogurt since. It's like absolute, it's ruined my life.

• 11:52Speaker 03

  What happened and still I can't remember that bit?

• 11:55Speaker 04

  I watched it November twenty twenty four. I came out and I was vegan. I don't know what.

• 12:05Speaker 04

  No, I mean, I couldn't, I haven't had an omelette, I haven't had a yogurt like ever since because, because it's so sad. There's these goats and the goat talks and the goat is played by Peter Dinklage, who's so talented. And he's so moving and he plays this goat called Doctor Dillamond. And he talks about how animals used to speak, but then they lose their voices because of how humans treat them. And then at the end he goes to speak, but then just a bleat comes out.

• 12:29Speaker 02

  Oh.

• 12:29Speaker 04

  And that was it.

• 12:30Speaker 02

  That does happen.

• 12:30Speaker 04

  No more yogurt.

• 12:31Speaker 02

  No.

• 12:35Speaker 02

  Can't do it. Can't do it.

• 12:38Speaker 04

  I know.

• 12:38Speaker 02

  Wow, that's para cinema.

• 12:39Speaker 04

  It's ruined my life. Yes.

• 12:42Speaker 02

  Wow, that is a moving role.

• 12:44Speaker 04

  Yes.

• 12:44Speaker 03

  I love the fact we were literally thinking of a yogurt pot scene in Wicked. Where was that yogurt? What was she doing? What was she saying? I don't remember that.

• 12:55Speaker 02

  Don't remember the yogurt.

• 12:56Speaker 03

  Have to re-watch that.

• 12:57Speaker 02

  Yeah. And we should do your likes and dislikes, as we always like. We have a few allergy points that we should go through as well. And do you want to share your allergies with the dish listeners?

• 13:07Speaker 04

  It's so embarrassing. This is, I mean, this is why being vegan is the dumbest choice ever because I'm allergic to raw fruit and raw vegetables. So making this choice. Is is absurd. Yes. It doesn't make sense. Um, and I'm also allergic to nuts. I can have cashews. And I think I can have more nuts, but it's just tricky to. Figure out which ones.

• 13:31Speaker 04

  But it's mad to get tested. When you get tested at the um, at the hospital, you bring like a bag. They just say, bring a bag full of like fruit and vegetables. So you bring your own bag and then they cut them up and then just put it on your skin. And then depending on how hu- big the hive is that you get, you're like, they're like, yeah. You're allergic. It's a mad system. Yeah, you'd think they'd be a bit more advanced.

• 13:52Speaker 02

  Is there, was there any that were in particular like, oh, you definitely aren't enjoying a bit of celery?

• 13:56Speaker 04

  Yeah, I think things, things that are like very, well, I can have some things that are in like, oh god, this is so boring and dumb. Some that are in like a big casing I can have. So like, um. Like grapefruit? Actually not grapefruit.

• 14:11Speaker 04

  But um, passion fruit I can have. Okay, alright. I can have, and I can have. Pomegranate? Yes, I can have pomegranate. Yes.

• 14:17Speaker 02

  I'm not you guessing.

• 14:19Speaker 04

  Yeah.

• 14:19Speaker 02

  Let's just do this for an hour.

• 14:21Speaker 04

  Potato I feel's a thin casing. Potato I can't, I can't have it raw, but I can have it cooked.

• 14:26Speaker 02

  Okay.

• 14:27Speaker 04

  Yeah. Well, what is it in the rawness that? It's like, it's, so there's the, the protein that is, it's, is on the outside of it. As it's cooked, it is destroyed. And that's what you're allergic to. That's what I'm allergic to.

• 14:40Speaker 02

  Okay, got it. And you were saying then like, oh, it's so embarrassing.

• 14:43Speaker 04

  Yeah.

• 14:44Speaker 02

  We talked about this before. I found out I can't have gluten. And there is something now when you're out where you're like, oh, so sorry, it's so embarrassing. And I don't know why, I don't know if everyone around the world does that, or if this is a British thing where you're like embarrassed to tell the waiter, I would not like to be poisoned.

• 14:58Speaker 04

  No one in Italy has allergies.

• 15:01Speaker 04

  It's such an English thing to have an allergy. Yeah, it's so embarrassing. Well, sometimes they put a flag in your food as well that says allergy, like that's also, that's like, that's so embarrassing. No, where do they do that? They do that at Bill's. Yeah, I'm calling you out, Bill. Oh no, that is bad.

• 15:17Speaker 02

  Allergy. And it's a huge flagpole though.

• 15:20Speaker 04

  It's a mad, the trumpet coming out with this whole thing.

• 15:23Speaker 02

  But do you find it like that in a restaurant? You're like, oh, I'm sorry, I'm allergic.

• 15:27Speaker 04

  Yeah, and then they have to get, they go, well, I can't serve you, the manager has to come. Like, it's a whole, it's a whole thing. And then they say, well, we can't guarantee. And then you just have to say, it's fine, it's on me if I die, don't worry about it.

• 15:41Speaker 02

  No. So we've got the allergies out of the way. We've got them, Ange has had them, so we'll be fine today. But this is my favourite, not an allergy, but just a hate for big tomatoes.

• 15:52Speaker 04

  I just, I don't trust them, you know, like, what are they up to? There's just something.

• 15:57Speaker 03

  What movie have you seen with a big tomato now that's up to you?

• 16:00Speaker 02

  With kids.

• 16:02Speaker 04

  I like it when they're smooth, like a smooth paste. I know, this is like, I just feel like a toddler when you're saying this. Like, you can't help feeling like a toddler. But it's like, if they're big, I just, I'm not.

• 16:12Speaker 02

  How big, like, so a cherry tomato, yes?

• 16:14Speaker 04

  Actually, any size, to be honest. Any size, smooth is fine.

• 16:18Speaker 02

  Right.

• 16:19Speaker 03

  When you say smooth, you mean pureed up?

• 16:21Speaker 02

  Yeah, yeah.

• 16:22Speaker 03

  Okay.

• 16:23Speaker 02

  Okay. And is it just like a revulsion?

• 16:26Speaker 04

  It's the tech, it's the mushy texture.

• 16:29Speaker 02

  Yeah, yeah.

• 16:29Speaker 04

  It's the, it's that feeling.

• 16:31Speaker 03

  So what would you do if I put tomato on a plate now?

• 16:33Speaker 04

  I would be so polite and I would hide it under something.

• 16:36Speaker 02

  Yeah.

• 16:36Speaker 03

  Wow.

• 16:36Speaker 04

  Yeah, I would say, thank you so much, this is amazing.

• 16:39Speaker 02

  There's certain things, though, that people hate, because Mish, my boyfriend, can't, with a pear, he can't see a pear. Like, even in the supermarket, he's like, huh. If he sees a pear, and he's like, ugh, even like, and it's so weird. And he's had it since childhood. And someone in his family has it as well, like, one of his cousin or his uncle.

• 16:58Speaker 04

  Something happened with a pear, do you think?

• 17:00Speaker 02

  I don't know. But it's also someone he not, he didn't, like, copy it. They didn't interact, like, he didn't live here.

• 17:05Speaker 03

  They just know.

• 17:06Speaker 04

  It's a genetic pear thing. Yes.

• 17:08Speaker 03

  Someone came one time to the restaurant, and we sent this fish out with some mushrooms in a mushroom sauce. And they sent it back, they said, no, we have a visual allergy. We'll have the sauce, but not the mushrooms. And I, well, you know what I said.

• 17:25Speaker 03

  Anyway, and I was like, and I literally thought.

• 17:27Speaker 02

  What did you say?

• 17:28Speaker 03

  And I said to Charlie.

• 17:29Speaker 04

  I'd love to know what you said.

• 17:31Speaker 03

  You are, you're kidding me here. This is, this is ridiculous now.

• 17:35Speaker 02

  Not a visual allergy.

• 17:38Speaker 03

  But that's what you have.

• 17:40Speaker 04

  No, but don't say it like that.

• 17:42Speaker 03

  Because I was like, and I thought that this can't be possible that people now have allergy, visual allergies, but they took the mushroom sauce without the mushrooms. So I was just thinking, is it a similar thing? Because you can't see a tomato.

• 17:54Speaker 04

  This is why I don't want to be saying this stuff in front of you, because I just feel like this is, I'm that person, you know what I mean?

• 17:59Speaker 03

  Yeah, but I like you, it's fine.

• 18:01Speaker 04

  Oh, thank you.

• 18:01Speaker 03

  I like that person as well.

• 18:03Speaker 02

  Yeah, but you want to order a tomato salad, then be like, oh my god, there's a tomato.

• 18:07Speaker 03

  Exactly, yeah, that's the difference.

• 18:09Speaker 02

  That is something, mushroom sauce. I don't want to see a mushroom. That was silly me. Let me do it again.

• 18:15Speaker 03

  Let's just do it again.

• 18:16Speaker 02

  Some of your likes that we heard was your friend Evelyn's vegan chocolate Guinness cake.

• 18:21Speaker 04

  Yeah, Evelyn Mark, she made me a vegan chocolate Guinness cake once and it was amazing.

• 18:24Speaker 02

  Why was it so good, do you think? What was it?

• 18:26Speaker 04

  Because chocolate Guinness cake is just the best.

• 18:28Speaker 03

  It's so moist, isn't it?

• 18:29Speaker 04

  It's so moist and the butter cream is so good. It's just, it's just better than any cake. But you can't have it as a vegan and so Evelyn went out of her way to make me vegan.

• 18:39Speaker 03

  I did look that up actually after reading notes on you and stuff and I thought I looked up the recipes. I was curious about how you make it and it's quite easy to make.

• 18:46Speaker 04

  Oh, okay.

• 18:47Speaker 03

  But it looks, no, no.

• 18:48Speaker 02

  Sorry Evelyn. Not Evelyn catching strays.

• 18:51Speaker 03

  No.

• 18:52Speaker 02

  Evelyn's like, Evelyn's listening to Dish, oh my friend's on Dish. I'm like, hey.

• 18:57Speaker 03

  What I mean is, is like, sometimes you think it's going to be more complicated and you've got to buy certain things.

• 19:02Speaker 04

  It's actually not too, so I could do it myself maybe, is what you're saying.

• 19:05Speaker 03

  Yeah.

• 19:05Speaker 02

  I love Guinness cakes and you love pasta and once had a great pasta at a place called Cafe Murano.

• 19:12Speaker 04

  I did, I did. It was really good. I, I went on a date there. We're not together anymore. But it was a, it was a really lovely date and it was a really, it was really nice.

• 19:20Speaker 03

  Oh, good.

• 19:21Speaker 04

  It was really good. Yeah. This isn't a good way to describe it. It's like little kind of maggots, like the little tiny pasta. That's not a good phrase.

• 19:28Speaker 03

  I think you mean aranciati.

• 19:30Speaker 02

  Yes.

• 19:31Speaker 04

  Yeah, exactly.

• 19:32Speaker 03

  The maggots is what we write on the menu. Maggots with broccoli sauce.

• 19:38Speaker 04

  It was really good. It was really good. I have a question for you about it actually, because I walk past, I do like my podcast near, the one in London Bridge. I do my podcast near there and. How would you feel about somebody going in in the evening? Because I was like, I have some work to do. And I would love to go and get that pasta. But then I was like, how would you feel if I went in and that was on my laptop? Would you hate that?

• 19:57Speaker 03

  I wouldn't mind, no.

• 19:58Speaker 04

  You actually wouldn't mind?

• 19:59Speaker 03

  No, I wouldn't mind.

• 19:59Speaker 04

  Because I was like, I can't go in and then you'd be like, oh, you're that, when I turn up here and then you're that woman that was on her laptop on Monday.

• 20:08Speaker 03

  No, because it's got ladies, it's got those, you look out into the street and sit like it's a bar thing and people sit there at lunch doing it.

• 20:15Speaker 04

  No, I don't know how you feel about that.

• 20:18Speaker 03

  I think when people do, you know, I think New York's really nailed it. We're much better now. But I, whenever I go to New York and I've gone to visit my brother, I've always gone out eating by myself. My brother rings me at ten, he goes, where are you off to? I said, oh, I'm gonna have a little lunch by myself. And they're so appreciative and they chat away. So I think, no, go and test them out for me. Go and check them.

• 20:36Speaker 04

  I will, because I was like, it's the perfect way to do it, yeah.

• 20:39Speaker 03

  Get a report, they told me to put the laptop away.

• 20:41Speaker 02

  Yeah.

• 20:42Speaker 03

  Oh, brilliant. Right, I'm gonna go and get you some food.

• 20:45Speaker 04

  Okay, amazing.

• 20:46Speaker 02

  Didn't you have an allergic reaction on honeymoon?

• 20:49Speaker 04

  Yeah, I mean, we're now divorced, so there shouldn't have been a sign.

• 20:52Speaker 02

  Okay, hey.

• 20:54Speaker 04

  Like a, like an example of like, if you can't even get on your honeymoon. And so, yeah, I ate something at the airport and I think it must have had nuts in. And then I realised I was starting to have a reaction, so I went to Boots and then I got some like Claritin. But it still like wasn't going down. And then Mike's husband, he's very sweet and he could tell something was going on, but I was a bit embarrassed about it. And so he was like, you need your EpiPen. And I said, no, I don't, we're gonna go on honeymoon, it's all fine.

• 21:20Speaker 02

  It's fun, I'm fun.

• 21:21Speaker 04

  It's fine.

• 21:21Speaker 02

  You're marrying, yeah, don't worry.

• 21:23Speaker 04

  Your head's so big, you're swelling up. And so he started chasing me around the airport, because I was like, no, John, we won't. It was so embarrassing. And then he stabbed me with the EpiPen and then we had to go to hospital and we missed the flight.

• 21:35Speaker 02

  No.

• 21:36Speaker 04

  And so, and then, but then we did make it, but then they lost all of his luggage. And he had to go around for the honeymoon wearing T-shirts saying, I heart Santorini, because he didn't have any outfits. Um, so, yeah, but I think it was a sign. It was a sign, yeah.

• 21:50Speaker 02

  It was a sign, yeah.

• 21:52Speaker 03

  There you go.

• 21:53Speaker 02

  Oh, wow.

• 21:55Speaker 03

  That's you.

• 21:56Speaker 04

  Oh, wow, there's a little, a little hush has descended.

• 21:59Speaker 02

  The food has arrived, yeah.

• 22:00Speaker 04

  This is amazing.

• 22:04Speaker 02

  The food is here.

• 22:05Speaker 03

  The right here.

• 22:07Speaker 02

  Wow, this looks good, Ange. What have we got here for Harriet today?

• 22:11Speaker 03

  So we have golden aubergine with purple sprouting broccoli.

• 22:14Speaker 02

  Oh, yeah.

• 22:15Speaker 03

  Honey baked feta and preserved lemon dressing.

• 22:18Speaker 02

  Oh, yes.

• 22:19Speaker 03

  So we haven't used honey, we've used agave and we've got vegan feta in there. But you can have the pomegranate seeds, which is great. And just to say, this is a Diana Henry recipe.

• 22:28Speaker 02

  Oh, come on, Diana.

• 22:29Speaker 03

  We love Diana. She's brilliant.

• 22:31Speaker 04

  This is so good. How do you make stuff taste good? Like, I cannot do this. I'm at home making things and I'm like, oh, this is so... There's like so much, there's like flavour and stuff.

• 22:43Speaker 02

  Yeah. How did you, how did you do this?

• 22:46Speaker 03

  How did you do that?

• 22:47Speaker 04

  Wow.

• 22:48Speaker 03

  No, but you like, you saying, oh, it's so stupid about the cooked vegetables. It's amazing how many people don't cook a vegetable properly. And to get the rea- a vegetable to really taste nicely, you need to cook it. You know, everyone, I know everyone says, oh, crunchy is better because it retains all the nutrients and all the rest of it. But you don't want a crunchy squeaky bean. You want a cooked bean.

• 23:08Speaker 02

  You do.

• 23:08Speaker 03

  Yeah. Neil and I are constantly moaning about squeaky beans.

• 23:12Speaker 02

  You don't want a squeaky bean.

• 23:13Speaker 03

  I will not shut up about a squeaky bean.

• 23:15Speaker 02

  No.

• 23:16Speaker 03

  So I'm with you, Harriet. Don't be put off by that.

• 23:19Speaker 02

  No, you don't want a squeaky bean. Tell us, that broccoli actually is so perfect, Ange.

• 23:24Speaker 03

  Yep.

• 23:24Speaker 02

  So tell us how you'd made this so delicious.

• 23:27Speaker 04

  I can't believe the flavours.

• 23:28Speaker 03

  So you take your feta and on top of your feta, you've got some chopped thyme leaves, some fennel seeds, um, chili flakes, and then you make a little dressing with some honey, some olive oil, um, and lemon juice and lemon rind. And you put that all on top of the feta cheese and then bake that in the oven for about 15, 20 minutes, just until it starts to soften but not melt. You know, you want it to hold its shape. Um, and...

• 23:52Speaker 02

  I don't think it would take 15 minutes, it can have it.

• 23:55Speaker 03

  Yeah, 15 minutes, yeah, hot oven. And then while that's happening, slice your aubergines and char-grill them on a, in a pan or on a grill, if you've got one of those grills.

• 24:05Speaker 04

  Quick question, what does char-grill mean?

• 24:06Speaker 03

  So basically, you see where they're all blackened?

• 24:09Speaker 04

  Yes.

• 24:09Speaker 03

  That's where it's char-grilled to. It's got that sort of blackened sort of colour on it and that smoky flavour to it.

• 24:14Speaker 02

  And you just do that slice? Because sometimes when I read a recipe, it talks about salt in them.

• 24:19Speaker 03

  I don't salt them, not these days. I think aubergines these days aren't so bitter, so you don't need to salt them.

• 24:24Speaker 02

  So you just need to slice them and get them on.

• 24:26Speaker 03

  Get them on into, I could put a little, tiny little bit of oil, but you can do them with no oil and then get them nicely cooked. And what you want is them not spongy. So you want them sort of as if they're really, really cooked. Cause I think once they're not, if they're not cooked at all, they just don't taste nice aubergines. They've got to taste cooked.

• 24:42Speaker 02

  Yeah.

• 24:43Speaker 03

  So, go on, sorry, Harry.

• 24:44Speaker 04

  So I was gonna say, how do you get it so thin?

• 24:47Speaker 03

  I know I sound like an ass, just with the knife.

• 24:51Speaker 03

  Sorry, I know I sound awful saying that, but a sharp knife, honestly.

• 24:56Speaker 04

  Have you thought of going to teaching?

• 24:59Speaker 03

  You know, aubergine, you need a sharp knife, it's really, and if it's hard, I cut them lengthways, but that's hard sometimes. Cause you know, it can, you know, hold it steady. So just cut it into rounds.

• 25:09Speaker 02

  Into rounds.

• 25:09Speaker 03

  Yeah, that's easy, just cut it down.

• 25:11Speaker 02

  Sharp knife, could you, you couldn't, it's too smushy to guillotine, is it?

• 25:14Speaker 03

  Yeah, I don't think you wanna do it on a guillotine. You can do it on, yeah, mandolin, but you can cut them a little, I like the thinner, but you can cut them a little bit thicker. That's a super sharp knife, nice and good. Pan in a touch of olive oil and season them, really cook them so they're nicely charred and roasted. And then put them to one side. While they're cooking, you blanch your broccoli and cook it in boiling salted water.

• 25:34Speaker 02

  Just straight in the hot water.

• 25:35Speaker 03

  Straight, yeah, straight, probably for about three, four minutes, until it's soft. In the, you know, when you can put a knife through the roots really easily. Drain that well and then put that in the same pan you've done the aubergines to char them. And then it's put in it all together and you finish it with a dressing, which is with some preserved lemons, really finely chopped. Some olive oil, some alssamic condiment, a little bit of seasoning and that goes on all the vegetables.

• 26:01Speaker 02

  So good.

• 26:02Speaker 03

  Finished with a cheese on top.

• 26:03Speaker 04

  When I was pregnant, vegan cheese, the smell of it, just, I couldn't eat it. And then you've maybe changed.

• 26:10Speaker 02

  Oh, wow.

• 26:11Speaker 04

  I haven't tasted vegan cheese that tastes like this.

• 26:13Speaker 02

  Oh, wow, okay, that's good.

• 26:15Speaker 03

  Oh, good.

• 26:15Speaker 02

  This is really good.

• 26:16Speaker 03

  This is available in Waitrose, hurry up, there you go.

• 26:18Speaker 04

  Oh, my god.

• 26:19Speaker 03

  You can have it and there's, you know, and you can taste, I think because it's got a little bit of chili in there, that's good.

• 26:23Speaker 04

  Yeah, and I think it's the lemon maybe.

• 26:25Speaker 03

  Mmm, and the preserved lemon and the sweetness, yeah.

• 26:27Speaker 02

  So what's the preserved lemon in again? That's in the dressing.

• 26:29Speaker 03

  In the dressing, yeah, and there's a time you can buy them in the shops. These tiny little lemons like this that they're preserved and then you just chop up the rind. Just get rid of the centre and chop the rind up. And they're great, I think, for.

• 26:42Speaker 02

  Yeah.

• 26:42Speaker 03

  Especially in vegan cooking, something like that just enhances a dish. It brings lovely citrus to it.

• 26:47Speaker 02

  Uh, there is a wine pairing, uh, which is an Eminence De Bijoux. Um, which is a rosé. It's been called a big fat rosé. Oh, no, it's not. Big juicy rosé. Sorry, a big fat rosé.

• 27:01Speaker 03

  You're giving the rosé some complexes now.

• 27:03Speaker 02

  A big juicy rosé.

• 27:05Speaker 03

  Yeah.

• 27:06Speaker 02

  Which will be nice with like their, their nice cooked vegetables, the feta, saltiness of that. And if you wanna get the wine, or you wanna get the recipe, all the ingredients, waitrose.com forward slash dish recipes is all on there. This is really good.

• 27:19Speaker 04

  This is my best day out.

• 27:21Speaker 03

  Oh.

• 27:21Speaker 04

  Thank you so much. This is so nice.

• 27:23Speaker 03

  That's good. Well, there's tons of for you to take home.

• 27:26Speaker 02

  Is there?

• 27:26Speaker 03

  Yeah.

• 27:26Speaker 02

  Oh, oh.

• 27:27Speaker 03

  So anything you don't eat can take home.

• 27:28Speaker 02

  How's that for me?

• 27:29Speaker 03

  And there is tons. There is as well.

• 27:31Speaker 02

  So what do you like making at, at home, Harriet? If you were to have, well, you probably will next week, have Angela Hartnett around for your tea.

• 27:36Speaker 03

  Yeah.

• 27:37Speaker 04

  Oh my gosh. I couldn't. It would be the pressure. I would.

• 27:41Speaker 02

  It's too much. Yeah, it's too much.

• 27:42Speaker 03

  You would not crumble.

• 27:44Speaker 02

  You like roasting, roasting veg?

• 27:47Speaker 04

  Roasting veg.

• 27:47Speaker 02

  I like roasting veg. I do.

• 27:49Speaker 04

  I like roasting veg, but it's never like this. I don't know. Mine's too thick, maybe. It's the chopping is the problem and the.

• 27:55Speaker 03

  Yeah.

• 27:56Speaker 04

  The flavours.

• 27:57Speaker 02

  Got a sharp knife?

• 27:58Speaker 04

  Yeah, I need a sharp knife. I've got one of those ones that's got the, um, the blunt edge. Cause I got paranoid with my toddler. I cut myself with it all the time.

• 28:06Speaker 03

  Because it's blunt, you're putting so much pressure and then it move.

• 28:09Speaker 04

  Cutting a bit of my finger off all the time.

• 28:11Speaker 03

  So if it's sharp, it would be really easy to cut things. Yeah.

• 28:15Speaker 04

  Yeah.

• 28:15Speaker 03

  Go pop by the French house. Don't look at the menu or go near the kitchen. But go and see my husband, cause there's a lot of meat in there. But he'll sharpen your knife for you. Take it in one day and say, Angela sent me and he'll come and sharpen it for you.

• 28:28Speaker 02

  Please do that.

• 28:28Speaker 04

  We would really like to do that.

• 28:31Speaker 02

  Please do that.

• 28:31Speaker 04

  You shouldn't know. It'll be fine. Imagine if I go to the wrong place.

• 28:37Speaker 04

  Angela sent me.

• 28:41Speaker 03

  No, I'm rubbish at sharpening knives. Otherwise I would volunteer.

• 28:43Speaker 02

  I need to go.

• 28:48Speaker 02

  I wanted to ask you about something that I heard you say, which I loved, was that you do like a brunch, but not a bottomless brunch. You actually prefer it to have a bottom.

• 28:56Speaker 04

  I think the bottomless is too dangerous.

• 28:58Speaker 03

  It's hysterical.

• 28:59Speaker 04

  I can't, I can't control myself. It becomes a challenge and it gets out of hand and then your whole day is just because you're just completely, you're drunk the afternoon and you're hungover by dinner. It's just, it's a mess. And so I need to, I can't have unlimited.

• 29:15Speaker 02

  No.

• 29:16Speaker 04

  Anything. I just can't, I'm not to be trusted with unlimited.

• 29:18Speaker 02

  Yeah.

• 29:18Speaker 04

  You need to limit.

• 29:19Speaker 03

  So you were just saying now about you rise to the challenge, you know, but that was like your last one laughing, you know? I mean, I just thought how, how you did, how as far as you got as you did was incredible. Because I would have just laughed the moment I walked in there.

• 29:34Speaker 04

  It was so hard. I just take things so seriously and I was like, oh, you can't laugh. And then I nearly died from the stress, from the stress of not laughing and trying to contain it. It was impossible, but I was like, you can't, the whole thing is you can't laugh, so you mustn't laugh. But then I was like, I don't know how not to laugh. Like I'm laughing all the time and then suddenly you have to be a different person. And incredibly, incredibly stressful.

• 29:58Speaker 03

  Well, it's your job as well, you know, but you would just walk off. I mean, that's what I would do. I would just cover my face. But you weren't allowed to do that.

• 30:04Speaker 02

  No.

• 30:05Speaker 03

  But you would like that the whole time.

• 30:07Speaker 04

  It was Lou, when Lou would approach, usually she'd be my comfort and then I was like, get the away from me.

• 30:15Speaker 03

  Well, she'd be a weakness probably.

• 30:16Speaker 04

  Yeah, but you also can't relax for a minute. Like you just cannot, you have to be constantly like on guard against anything. Because the moment that you slip, it's over. And I was like, I want to be here with all these amazing people. This is so exciting, but I don't know how to do it. It was, it was crazy.

• 30:32Speaker 02

  Where did it all begin? When did you know that you were funny? When did you know that you had it in you?

• 30:37Speaker 04

  God, I don't know. I think I just, my mom always said that just like, like unfortunate things happened to me. And, and there would always be like, kind of like, Funny stories afterwards. Um, but it was just, it was just more like out of my embarrassment. I think like my embarrassment was really fun for other people. Like, I never would have thought about doing stand up. Like, it felt like such an arrogant thing to be like, oh, I think that I can tell jokes and whether people will find funny. Um, and then my parents were watching live at the Apollo and they were like, we think you have like just mad things happen. And we think you could do it and tell these stories. And so I was like, they were like, don't tell anyone. So I kept it secret and I went and I, um, I did it. And it was just like this amazing, I was just like, oh, this is what I love.

• 31:22Speaker 04

  Like, I was quite shy, but it was like a way of connecting with people. Twenty three. I love the fact your parents said. No other comedian I know, everyone else is like, you should be a doctor.

• 31:33Speaker 04

  I don't know, comic, we can't think of anything else.

• 31:41Speaker 02

  And did you like, like, did you love it when you started out?

• 31:44Speaker 04

  I did, yeah. It was like this mess. I like have this, I had this like day job where I had to be at my desk at like six AM. So I was like loose because I was getting no sleep. And then I was like mad with adrenaline. And when I finally told um, my work, what I was doing like six months later, they were like, oh my God, thank God. We thought you had a terrible drug problem. So I was just going to the toilet and like talking to myself and I was so tired. And I just looked mad all the time because it just overtakes your whole life.

• 32:12Speaker 02

  Well, we should talk about your upcoming tour, which is gonna be happening in October, November. It's called Floozy.

• 32:19Speaker 04

  Yes.

• 32:19Speaker 02

  That's a great name.

• 32:20Speaker 04

  It is a great name. Thank you for saying that because some people are a bit like, what?

• 32:27Speaker 02

  I like it. I wanted to ask you about two things that were mentioned in like the, the press line for the show. They said mushrooms will be mentioned. Is that a cooking mushroom or?

• 32:37Speaker 04

  Um, I guess you can, you can cook with, you could cook with it. Um, but, um, yeah, I meant party mushroom. Yeah, yeah, party mushroom.

• 32:45Speaker 02

  Okay.

• 32:45Speaker 04

  Yeah, it would be mad if I was just talking about regular mushrooms.

• 32:48Speaker 02

  What about bird mushrooms?

• 32:51Speaker 02

  You'd like it? Like it? I'm getting it ready.

• 32:55Speaker 04

  The guy with the visual allergy was like, this is the worst show of my life.

• 32:58Speaker 02

  Two stars. Terrible. And also, he says you're gonna be talking about dating a lot. I mean, dating's such a great source of comedy and storytelling. Do you, I mean, when you're sharing these stories, do you ever, you know, tell the person? Do you ever ask the person? Do you mind if I just tell this horrible story? I was part of my live show.

• 33:22Speaker 04

  I think the thing is the joke is usually on.

• 33:25Speaker 02

  Them?

• 33:26Speaker 04

  No. It's always on them. I'm perfect. No, it's always on me. Like, I've always done something like embarrassing. Or it's like on the whole experience. And like, if I was to talk about somebody, I think they probably wouldn't be like recognizable. I'm not like, um, John Bannister did this. That was the maddest name to come up with.

• 33:44Speaker 02

  Hi, John.

• 33:46Speaker 04

  But it's never like anyone like specific. It's more like the experience of it. Like, I do, I do a podcast and we talk about dating quite a lot. And then you are a bit like, oh, my God, like, what have I said? But it is kind of, it's, I don't know, there's something so nice about sharing it. Like, it can feel like such a lonely kind of thing. What is mad, we've been doing the podcast now for like nearly two years and everyone at the beginning was like, oh, you know, like it's gonna, you guys are gonna meet somewhere. How is it gonna run? And we're on the third series and there's no end in sight.

• 34:18Speaker 02

  We're just doing six more series. How is dating then in 2026? Do you like dating? Do you like going on a date?

• 34:26Speaker 04

  I, yeah, I think it's, it's just before you go, you feel like you're gonna be sick and then you never, never wanna do this ever again. But I think that it's, for me, it's been quite nice because I didn't have, I didn't have the dating apps to begin with. Right. And so I missed them. And so now it's like, it's like a new thing and it is like, it is quite absurd. I think the problem is the lack of choice. Yeah. Like, it's, um, that's maybe.

• 34:51Speaker 04

  Maybe an issue, yeah. It's what's out there, but it's maybe, that's not the issue yet.

• 34:56Speaker 02

  Do you ever like dating, Ange?

• 34:58Speaker 03

  Yeah, I didn't mind dating. I didn't think it. We've never quite nailed it like the New Yorkers and stuff.

• 35:03Speaker 04

  Yeah.

• 35:03Speaker 03

  Whereas Friday, Saturday, you go on a date and that's sort of expected. We, I think we're too romantic because I'd go on dates and then I'm thinking, is this marriage? You know, I think it's far too early to be thinking that. But you start and then you're over analysing it.

• 35:16Speaker 04

  But that's it, that's how I go in because I've come from a marriage. I'm going in with like, I see where things go. It's like I, you know, I can see signs. It's like if they don't have sheets, I'm like, they're not going to have a pension. I mean, I can see the journey that they've gone on. So.

• 35:30Speaker 03

  But it's true, you look at, you do think, you think, oh, yeah. No, I, I went on a date and the guy put pineapple on his pizza. I said, that, you know, it's never going to work.

• 35:43Speaker 04

  That would be some date.

• 35:47Speaker 02

  Well, they all shit like, you know.

• 35:53Speaker 03

  Oh, God. Anyway, either of those wouldn't have worked for me.

• 35:56Speaker 02

  Either way.

• 35:57Speaker 04

  Either way, not you.

• 35:58Speaker 02

  Actually, pizza's probably more offensive to you.

• 36:00Speaker 03

  Yeah, it was very offensive.

• 36:02Speaker 02

  Yeah, penis fine, pizza no.

• 36:05Speaker 04

  I'd be allergic, of course.

• 36:08Speaker 03

  Yeah, raw.

• 36:13Speaker 03

  Right, me as well.

• 36:14Speaker 04

  Me as well, oh, my goodness.

• 36:16Speaker 02

  So you can get tickets to Floozy now?

• 36:18Speaker 04

  Yes.

• 36:19Speaker 02

  You can.

• 36:19Speaker 04

  Yes, you can.

• 36:20Speaker 02

  Okay, wonderful. And the podcast is called Single Ladies in Your Area. Now, we're gonna do a dessert. We say make a dessert. We're gonna make you a coke float. Now, why a coke float?

• 36:31Speaker 03

  Do tell.

• 36:31Speaker 04

  I used to have, there was this place in Canterbury where I grew up and it had coke floats and they were so, it was so exciting. I think it's maybe that kind of like American diner kind of, kind of thing. Um, it feels now quite, um, quite a childish thing to say, but like it does. Have you had one before?

• 36:49Speaker 03

  No, never.

• 36:49Speaker 02

  Never?

• 36:50Speaker 03

  No, never had one. I never drink fizzy drinks and stuff.

• 36:54Speaker 02

  Well, we've talked about this before on Dish where like American food felt really glamorous and exciting. Like a coke float, it's ice cream and a coke. It's disgusting, but I will take one. But when you're a kid, you're like, wow, America.

• 37:08Speaker 03

  Yeah.

• 37:08Speaker 02

  Good food.

• 37:11Speaker 02

  Fine dining.

• 37:12Speaker 03

  Yeah, yeah, yeah.

• 37:13Speaker 02

  Well, we're gonna do one. Do you want me to let you know my recipe?

• 37:15Speaker 03

  Yeah, go on. Three parts Coke.

• 37:18Speaker 02

  No, we're doing Coke ice cubes.

• 37:20Speaker 04

  Yep.

• 37:21Speaker 02

  So you're not watering it down.

• 37:22Speaker 04

  Oh, wow.

• 37:23Speaker 02

  Coke ice cubes, a little bit Coke.

• 37:26Speaker 04

  Yep.

• 37:26Speaker 02

  Put the ice cream in.

• 37:27Speaker 04

  Wow.

• 37:27Speaker 03

  This is my kind of recipe.

• 37:30Speaker 02

  Write it down.

• 37:30Speaker 03

  Let's get it up there.

• 37:31Speaker 02

  And we're gonna do vegan ice cream for you.

• 37:33Speaker 03

  Yep.

• 37:33Speaker 02

  I believe you want it salted caramel.

• 37:36Speaker 04

  Yeah.

• 37:36Speaker 02

  Yeah.

• 37:37Speaker 03

  Yeah.

• 37:37Speaker 02

  So we're gonna do that.

• 37:38Speaker 04

  Amazing.

• 37:39Speaker 02

  And we're gonna, well, maybe we'll love that as well.

• 37:40Speaker 03

  Maybe, yeah, let's just do it. Easy.

• 37:42Speaker 02

  I'm off to the kitchen.

• 37:43Speaker 03

  Go on, you're bad.

• 37:43Speaker 02

  Get my chef whites on.

• 37:47Speaker 02

  Okay, so our Coke floats have arrived. They look gorgeous.

• 37:52Speaker 02

  Don't they? So you meant to schmush the ice cream up?

• 37:55Speaker 03

  I've just smushed it a little bit.

• 37:56Speaker 04

  You had to smush it a bit, yeah.

• 37:57Speaker 02

  Well, I think it's nice to let the guest schmush, wouldn't you say, Harriet?

• 38:00Speaker 04

  Yes, well, you've done a very big, a big ice cream as well.

• 38:03Speaker 02

  Oh, really?

• 38:04Speaker 04

  So, yes.

• 38:05Speaker 02

  Was it less?

• 38:05Speaker 04

  No, I mean, I don't know what's right.

• 38:07Speaker 02

  Yeah.

• 38:11Speaker 02

  Mmm, no, no. Like a fizzy milkshake.

• 38:15Speaker 04

  What do you think?

• 38:16Speaker 03

  Well, I don't like, I'm not a sugar person, so for me, it's so sweet.

• 38:19Speaker 04

  Yeah.

• 38:20Speaker 02

  I like it.

• 38:21Speaker 03

  But I like the nuttiness.

• 38:22Speaker 04

  Well, yeah, it's, um...

• 38:24Speaker 03

  I like the nuts coming through, you know that?

• 38:27Speaker 04

  I think it's actually very sophisticated, really.

• 38:29Speaker 02

  Don't chef the Coke float. I'm getting the nuts, yeah.

• 38:33Speaker 04

  I'm getting the nuts.

• 38:35Speaker 02

  Yeah, I'm getting the nuts.

• 38:36Speaker 04

  It's an ice cream. I'm not holding nuts. Yeah, there's an aftertaste of blackcurrant.

• 38:46Speaker 03

  But isn't the nuts in this, the chunuts?

• 38:48Speaker 02

  That is. That is going vegan.

• 38:50Speaker 03

  I'm gonna split this over your black jumper in a minute. Yeah, yeah, yeah, yeah.

• 38:54Speaker 02

  Mmm, I like it.

• 38:55Speaker 04

  It's hard, it's hard to drink.

• 38:58Speaker 02

  Harriet, shall we do your fast food quiz?

• 39:00Speaker 04

  Yes.

• 39:01Speaker 02

  Okay. Um, Harriet's vegan, no eggs.

• 39:04Speaker 04

  Okay.

• 39:04Speaker 02

  And what is?

• 39:05Speaker 04

  I do like eggs. I miss eggs.

• 39:06Speaker 02

  You do?

• 39:07Speaker 04

  Well, my, my mum has chickens, so I'll eat their eggs, because I know that they're happy chickens. If I know the chicken, I'll eat their eggs.

• 39:13Speaker 02

  So if you know a personal...

• 39:15Speaker 04

  If I have a personal relationship with the chicken, I'll eat their eggs.

• 39:18Speaker 02

  Fine, yeah, okay, yeah. Okay, so say you have a personal relationship with a chicken. What is your favourite way to eat that chicken's eggs?

• 39:25Speaker 04

  Poached.

• 39:26Speaker 02

  Poached.

• 39:26Speaker 03

  Okay, nice. What's your favourite sandwich, Philin?

• 39:28Speaker 04

  Oh, no, this is like the, um, the enemy. I can't say. They had one at M and S years ago.

• 39:35Speaker 03

  That's alright, but what's the filling?

• 39:37Speaker 04

  It was like a roasted vegetable with, I mean, I couldn't have this now, but like Azatzi key kind of thing. It was so good.

• 39:45Speaker 03

  Alright, sounds good.

• 39:47Speaker 02

  Do you have a favourite herb?

• 39:49Speaker 04

  I've never been asked that before, but I recently discovered Sage.

• 39:53Speaker 02

  Oh yeah? My opener.

• 39:55Speaker 03

  We love Sage.

• 39:56Speaker 04

  Yeah, I didn't know. It's nice, isn't it? If you sprinkle it in the roasting tin, yeah.

• 40:02Speaker 03

  Very nice. We love it.

• 40:04Speaker 04

  Is cinnamon a herb?

• 40:05Speaker 03

  Spice, really.

• 40:06Speaker 04

  Okay, well Sage.

• 40:08Speaker 02

  Sage.

• 40:09Speaker 03

  We'll take a spice.

• 40:11Speaker 02

  Harriet, what's the best crisp?

• 40:14Speaker 04

  I mean, it's salt and vinegar.

• 40:15Speaker 02

  Yeah, correct.

• 40:16Speaker 04

  Thank you. It is a test. Am I gonna be mild on this? Yeah.

• 40:20Speaker 03

  Do you have a favourite chocolate bar?

• 40:22Speaker 04

  The vegan options are a bit bleak, I will say. But it used to be, it used to be mini eggs. They were my...

• 40:29Speaker 03

  Oh, like Cadbury's cream egg?

• 40:30Speaker 04

  Yeah, cream eggs and mini eggs, both of them. Any of the Easter ones. I mean, they're so good.

• 40:36Speaker 03

  Oh, yeah. Do you do Sunday roast? Well, you wouldn't really, or a vegan one?

• 40:41Speaker 04

  I would love to do a, I love the vegan Sunday roast and I would love to be able to cook one. And it's a lifelong goal.

• 40:47Speaker 03

  Okay.

• 40:47Speaker 04

  To have people around and cook a Sunday roast is...

• 40:50Speaker 03

  Yeah, you could do a vegan one.

• 40:51Speaker 02

  I like a nut roast, yeah.

• 40:53Speaker 04

  Can't have a nut roast.

• 40:54Speaker 02

  Oh, exactly.

• 40:55Speaker 03

  Oh yeah, come on, Nir. But you could have some sort of like vegetable tureen or something. You could do that, yeah. And what would be your favourite vegetables on a roast?

• 41:06Speaker 04

  I, I mean, I love, it's a Yorkshire pudding. That's not a vegetable, is it?

• 41:11Speaker 02

  Should be.

• 41:12Speaker 04

  I realized, yeah, a Yorkshire pudding, that's my, that's my number one.

• 41:16Speaker 02

  Harriet, what's your favourite kitchen utensil?

• 41:19Speaker 04

  Spatula.

• 41:20Speaker 03

  Oh.

• 41:21Speaker 04

  It's fun. I mean, it's just, it's a bit of fun.

• 41:28Speaker 03

  Next question. What do you do with your spatula?

• 41:30Speaker 04

  That's private. Thank you.

• 41:36Speaker 02

  We come to the end of the show question, Harriet. For your chance to win this Waitrose goodie bag, all you've got to do is answer the question in this envelope. Very sticky envelope.

• 41:45Speaker 04

  Hi, Harriet. Tell us the one change you would make in the world of dating that would drastically improve the lives of single ladies everywhere. I think men.

• 41:55Speaker 02

  Right.

• 42:02Speaker 02

  I've been told that's actually the correct answer. You're getting a goodie bag, you are.

• 42:07Speaker 04

  Thank you, yes, thank you.

• 42:10Speaker 03

  There's absolutely no hesitation. It was like, men, yeah, done.

• 42:14Speaker 02

  Men, men. Harriet, thank you so much for coming to see us.

• 42:17Speaker 04

  Thank you so much.

• 42:18Speaker 02

  That was so fun. You can see Harriet on tour in the autumn time. So make sure you go see Fleazy. A round of applause for Harriet, everybody. Thank you. Massive thank you to Harriet for coming in. I really like her.

• 42:33Speaker 04

  Yeah.

• 42:34Speaker 02

  I really, really enjoyed spending time with her.

• 42:36Speaker 03

  She was very easy and natural and chatty and, yeah, she was fantastic, actually. I liked her a lot.

• 42:41Speaker 02

  And hey, we've got a comment from Instagram that I wanted to share with you because this actually works really well after what Harriet was saying. And this came in, it was a while back after Tim Key's episode.

• 42:52Speaker 04

  Yeah.

• 42:53Speaker 02

  And it was a bit of a fan favourite anyway. People loved Tim Key.

• 42:58Speaker 04

  Yeah.

• 42:59Speaker 02

  But we posted Tim's fast food quiz and we got this response from someone called Callie Keller on Instagram. They said about Tim Key, "Great guest, but why do so many people not know what a herb is?"

• 43:13Speaker 03

  Which ones are herbs? Is that the same as spices? No, so rosemary, basil. Yeah, rosemary, basil, yeah.

• 43:22Speaker 02

  Well, we had that today with Harriet.

• 43:23Speaker 03

  I know, she said with cinnamon a herb.

• 43:25Speaker 02

  With cinnamon. I've not noticed that.

• 43:27Speaker 03

  Yeah.

• 43:27Speaker 02

  But people apparently are perplexed at herbs. I mean, it's not a question you're asked on the... Probably ever been asked.

• 43:34Speaker 03

  And they get it muddled up, yeah, with spices. But maybe because a lot of people probably maybe have herbs in all those little jars where you have all the spices and they sort of put it together. Because actually dried herbs are great for lots of things, like dried oregano, dried rosemary, you know, you can use it if you haven't got fresh herbs. So we shouldn't diss a dried herb. Um, they're always good.

• 43:54Speaker 02

  No, and maybe that's the connection.

• 43:55Speaker 03

  That's why people are, because you have all those little pots and, you know, people put them together.

• 44:00Speaker 02

  I think my favourite answer to the herb fast food quiz question was Perry Edwards when she said.

• 44:05Speaker 03

  Uh, yeah, I'd just go for mixed herbs.

• 44:07Speaker 02

  Mixed herbs.

• 44:09Speaker 03

  Yes, that was brilliant.

• 44:11Speaker 02

  Mixed herbs.

• 44:12Speaker 03

  And actually, not a bad answer.

• 44:13Speaker 02

  Great answer. No herb offence to anyone.

• 44:15Speaker 03

  Exactly, yeah.

• 44:16Speaker 02

  No herb offence. Um, but if you do want more herb education, then you can email us if you want, [email protected]. Um, and yeah, get in touch with us. It doesn't have to be about herbs, but if you ever want to, please feel free to get in touch with us, yeah. Um, well, thank you for listening. Thank you for watching.

• 44:33Speaker 03

  Thank you.

• 44:33Speaker 02

  We will see you next week.

• 44:35Speaker 03

  We will.

• 44:36Speaker 02

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

• 44:43Speaker 03

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes. Dish from Waitrose is a Cold Glass production.

• 44:55Speaker 02

  Waitrose, the home of food lovers.