Gemma Arterton learns the secrets of a perfect crab, fennel and chilli linguine

Angela makes claggy crab pasta a thing of the past! Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex with her husband - the actor Rory Keenan - plays a MI6 officer, heading up the Russia desk in a thriller full of buried secrets. But before we get to chatting about the role, Angela is tasked with solving Gemma’s own cooking quandary: avoiding claggy crab linguine. First up is a glass of Le Arenarie Vermentino di Gallura (available at waitrosecellar.com) to accompany Angela’s homemade soda bread. The wine’s minerality is also the perfect partner for the main course of crab, caramelised fennel & red chilli linguine,with a pangrattato for extra crunch. Dessert is a serving of the best lemon posset, a recipe by Martha Collison, a choice inspired by Gemma’s own skills as a baker and, in particular, her lemon meringue pie. This is a three-course treat of a meal for Gemma, who is back on our TV screens for the first time since the critically acclaimed Funny Woman. We hear all about the qualities of a good spy, and why Nick and Angela probably won’t be getting a call from MI6 just yet. Gemma reveals how she gets the best out of her performances on stage and delivers our classiest answer for some time in the Fast Food Quiz. Secret Service starts on 27 April on ITV1 and ITVX. 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 best lemon posset, 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

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• 0:51Speaker 02

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

• 1:04Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:07Speaker 02

  That's right. How are you, Angela?

• 1:10Speaker 03

  I'm very well, thanks. And yourself?

• 1:11Speaker 02

  I'm good, yeah, I'm all right. When did I see you?

• 1:14Speaker 03

  It's been a few weeks, I haven't seen you. I don't think since we last recorded. I haven't seen you in between.

• 1:18Speaker 02

  We meant to see each other last night.

• 1:20Speaker 03

  Yeah.

• 1:20Speaker 02

  And I was excited.

• 1:22Speaker 03

  Yeah.

• 1:23Speaker 02

  And then as it got closer and closer to the time, I was like...

• 1:26Speaker 03

  It's all the way in West London. It's cold, it's wet, you've got to watch videos, you've got to get up early.

• 1:32Speaker 02

  And I loved that you said something like, "Are you still up for later?" "Fine, if not..." And I said...

• 1:37Speaker 03

  Get it going out, you see?

• 1:38Speaker 02

  And I said...

• 1:39Speaker 03

  And you took it.

• 1:39Speaker 02

  I'm not. And then I said to Angela, I said, "Did you go last night?" She said, "Well, because you weren't going, I didn't go." And I was like, "Yeah." So we've got this good friendship. And then you both fail.

• 1:49Speaker 03

  We'll go and see it another time.

• 1:51Speaker 02

  We'll go and see it another time.

• 1:51Speaker 03

  We'll see it at our own time, afternoon, have a little lunch.

• 1:53Speaker 02

  We're going to go and see an exhibition, yeah.

• 1:54Speaker 03

  Exactly.

• 1:55Speaker 02

  We'll go another time, yeah. Oh, I know what to talk to you about. I went to the Brit Awards.

• 2:00Speaker 03

  Yes.

• 2:00Speaker 02

  It was in Manchester, of course. I know I'm getting older now. Because the train journey there and back...

• 2:08Speaker 03

  Was better than the Brits.

• 2:09Speaker 02

  Was the highlight. It really was a highlight. So I've never done a posh train, like an Orient Express situation. So this was like the Belmond Pullman.

• 2:20Speaker 03

  Lovely.

• 2:20Speaker 02

  Which is like the UK Orient Express.

• 2:22Speaker 03

  I've cooked on one of those.

• 2:23Speaker 02

  Well, that's what I wanted to know. Because the food, so they slowed it down. So you went and had like three courses.

• 2:29Speaker 03

  Yeah.

• 2:29Speaker 02

  Lunch. It blew my tiny little mind. I loved it.

• 2:33Speaker 03

  Yeah.

• 2:33Speaker 02

  But I was like, are they cooking on this?

• 2:35Speaker 03

  It's a nightmare.

• 2:36Speaker 02

  It is. So you, because it's fast as well.

• 2:39Speaker 03

  Honestly, it's Emma and I did it. And we, where did we do? I think it went down to Kent or back and it was the four courses and I think it was like a hundred and something people.

• 2:48Speaker 02

  A train.

• 2:49Speaker 03

  And there were two tiny kitchens. I kid you not, half the size of this table. It was just, and, and also the kitchens weren't near each other. So Emma and I were constantly running up and down like carriages. And Emma said to me afterwards, she was, never make me do that again. Please, never make me do that again. It was just horrible. And you know, and it does, and honestly, you've got to respect the guys who do it all the time.

• 3:09Speaker 02

  I could not believe it, yeah.

• 3:10Speaker 03

  They know what menu to do. But we should, I would love to do it because I, when I was a kid, I interrailed. And the best experience is you get in, go on in London and then you sleep and you wake up in Switzerland. And so you see all the mountains and the sky and it's amazing, that sort of feeling. So we should do that.

• 3:28Speaker 02

  Anyway, the train is firmly docked into Diston Station. Um, because we've got a great guest for you. Gemma Arterton is gonna be here. Um, I just went to say hi to her.

• 3:40Speaker 03

  Oh.

• 3:40Speaker 02

  Very excited. We actually hosted an awards ceremony once. Me and Gemma Arterton hosted the British Fashion Awards.

• 3:46Speaker 03

  Oh, nice.

• 3:47Speaker 02

  I can't remember what year.

• 3:49Speaker 03

  Was it good? Was it successful?

• 3:50Speaker 02

  Hello, me and Gemma Arterton.

• 3:52Speaker 03

  Well, I'm.

• 3:53Speaker 02

  Obviously, yes.

• 3:54Speaker 03

  Just checking.

• 3:54Speaker 02

  Yeah. No, it was.

• 3:55Speaker 03

  I mean, have you done it since?

• 3:57Speaker 02

  No, it was a one-off. Um, very weird, very weird. And but Gemma's gonna be here to talk about her new show, Secret Service, which is all about.

• 4:05Speaker 03

  Secret Service.

• 4:05Speaker 02

  Secret Service. Did you watch?

• 4:07Speaker 03

  I did watch it.

• 4:07Speaker 02

  Did you like it?

• 4:08Speaker 03

  I did. I got into it actually. I've always wanted to be a spy.

• 4:11Speaker 02

  Well, we should ask her, who'd make a good spy out of me and you? Because I was thinking when I was on that train, I would be a spy. I'd like to do that sort of spy. But you know, that feels quite like. Yeah.

• 4:20Speaker 03

  I feel like you're going back like forty years, wearing a very, a nice hat, good suits. Yeah, okay, yeah, I go, yeah, I see what Spike would want.

• 4:29Speaker 02

  Not now like running around.

• 4:30Speaker 03

  No, none of that James Bond nonsense.

• 4:32Speaker 02

  No, no. Well, Gemma will be here to talk about that, but in other news, she's also a baker.

• 4:37Speaker 03

  Yes.

• 4:37Speaker 02

  Uh, she apparently makes a great lemon meringue pie. And we've been having a few more desserts, I feel, this season.

• 4:43Speaker 03

  Oh, yeah, we're having a dessert today.

• 4:44Speaker 02

  Yeah, we're not allowed, allowed to say it's a rarity anymore.

• 4:48Speaker 03

  Are we not?

• 4:49Speaker 02

  Oh, gosh. Because we always say it and then it's not that rare. Um, but before we get Gemma in, what is seasonal, Angela Hartnett?

• 4:55Speaker 03

  Uh, Amalfi lemons.

• 4:57Speaker 02

  Amalfi lemons.

• 4:58Speaker 03

  And they're banging season now, citrus season now, you've just had, uh, Seville oranges. Got blood oranges now, uh, still for another month or so, and then Amalfi lemons. And these will go probably through to, for the next few months. But they're unwaxed lemons, they're really amazing flavour, nice and large, and they're just delicious, really. And you can do so much, you know what to do with a lemon.

• 5:19Speaker 02

  Yeah, we do know what to do with a lemon, but just pretend we don't.

• 5:21Speaker 03

  Okay.

• 5:21Speaker 02

  What would you do with this specifically Amalfi coast lemon?

• 5:27Speaker 03

  Well, the other things that are coming into season now, asparagus and peas. So I'd do a lovely, just boiled, simple asparagus with butter and then freshly grated lemon rind on it. And some parmesan, you can do a lovely lemon butter chicken, which I think fantastic with it. Or a cacciatore, which is with lemon, rosemary and garlic, where you basically just cut the lemon into pieces, just squeeze that on with some white wine and that sort of helps cook the chicken.

• 5:50Speaker 02

  Hmm.

• 5:50Speaker 03

  Or lemon and pea risotto, which is another great thing. But they've got real sweet, fragrant flavour. They're not as acidic as your, you know, your bog standard lemon. And the other thing is you can really eat the pith. You know, you always say you don't, but when you cut it in half, it's a really thick pith. And so you can make lovely little, you can take the skin with the pith and then boil them three or four times in sugar water. And then you can caramelise them, make them like a sort of lemon candy as well. So there's loads you can do with these lemons.

• 6:16Speaker 02

  Delicious.

• 6:17Speaker 03

  And the classic, obviously from Amalfi, is the limoncello.

• 6:20Speaker 02

  Am I gonna use lemons today?

• 6:21Speaker 03

  Uh, yeah, I've made lemon posset for Gemma.

• 6:23Speaker 02

  Oh, yes, let's get Gemma on soon.

• 6:27Speaker 02

  Hi Gemma Artson.

• 6:29Speaker 04

  Hi.

• 6:30Speaker 02

  Welcome. How are you?

• 6:32Speaker 04

  Nice to see you. So exciting.

• 6:34Speaker 02

  Gemma's coming.

• 6:36Speaker 04

  Thanks for having me.

• 6:37Speaker 02

  Thanks.

• 6:37Speaker 04

  I'm just doing really well, yeah. I'm happy to be let out for the day.

• 6:41Speaker 02

  Yeah.

• 6:41Speaker 04

  I've got two kids now and it's just hard.

• 6:47Speaker 02

  It's a hard day. How old are they, Gemma?

• 6:49Speaker 04

  Three and five and a half months.

• 6:52Speaker 02

  Oh, wow. Who?

• 6:53Speaker 04

  Angela Soda-Bread. I make soda bread.

• 6:56Speaker 02

  I know. That's what I'm saying. Yeah. Okay, let's welcome our guest then, please. Angela, let's do it. A brilliant actor is here to spill the secrets about her role as an MI6 agent. Yes. In return, we're going to help her unravel the mystery of her, and I quote, "claggy, crabbling wind." It's Gemma Artson, everybody. Welcome. Hi, Gemma.

• 7:22Speaker 04

  So happy, Gemma.

• 7:23Speaker 02

  How are you?

• 7:24Speaker 04

  Oh, I'm so ecstatic to be here. I'm so happy. Thank you so much.

• 7:28Speaker 02

  Thank you for coming. I was very happy that you were coming to see us. Because I was saying to Angela, I was like, there's a time when I saw Gemma Artson all the time.

• 7:35Speaker 04

  Out and about.

• 7:36Speaker 02

  Out and about. Clubbing, on the radio. And I said, there was a time we hosted the British Fashion Awards together.

• 7:42Speaker 04

  We did, we did.

• 7:43Speaker 02

  And Angela said, did it go well? Did you do it again? And I said...

• 7:45Speaker 04

  We weren't invited back.

• 7:49Speaker 02

  Just the once.

• 7:50Speaker 04

  Oh.

• 7:50Speaker 02

  Just the once.

• 7:52Speaker 04

  Maybe we weren't fashion enough of the Fashion Awards.

• 7:54Speaker 02

  We weren't, no, we weren't. I'm sure that's not true. Anyway, it's great to see you.

• 7:58Speaker 04

  Thanks for seeing you.

• 7:58Speaker 02

  And I'm so happy that all three of us are hosting the Fashion Awards this year.

• 8:03Speaker 04

  Have us back.

• 8:06Speaker 02

  How are you though? How is life for you?

• 8:08Speaker 04

  Great. Yeah, I'm really well. I've just had another kid and so I'm in the thick of that. But it's all lovely and getting back into it again. You know, coming back from the... Brink of exhaustion, you know, you know, but it's all good.

• 8:25Speaker 02

  It's all good, yeah.

• 8:27Speaker 03

  You're managing, you're perfect. You look great. You don't look exhausted.

• 8:30Speaker 04

  Power of the paintbrush.

• 8:31Speaker 03

  You look fabulous.

• 8:32Speaker 04

  Thank you so much.

• 8:34Speaker 02

  And I feel like you should get started.

• 8:36Speaker 04

  I'm looking at this bread and I'm like.

• 8:39Speaker 02

  You've got to have some of the bread and Angela, you can tell us what we have here. This is your soda bread.

• 8:42Speaker 03

  So it's soda bread, yeah.

• 8:43Speaker 02

  Which I've never, you've not made on a dish before.

• 8:46Speaker 03

  Never made bread before, but soda bread I do like because it's really easy to make. It's literally flour, two types of flour, wholemeal flour, normal flour, bicarbonate of soda and buttermilk. And they, and a bit of salt and touch of sugar. And you just mix it all together and straight in the oven. There's no proving, there's no, um, to rise and bat it back. And it's really, really good. It's easy to make.

• 9:06Speaker 02

  I love soda bread.

• 9:07Speaker 03

  Yeah, it's good. Well, I know I've got to make it. I've got to find a gluten free soda bread recipe.

• 9:11Speaker 02

  A cracker, which I initially was like, I don't want to eat that. I've eaten 600 of these today.

• 9:17Speaker 03

  So you make that as well then?

• 9:18Speaker 04

  I make it. Yeah. So my husband's Irish, so I'm an honorary Irish person now. And I do say so. We spent a lot of time in Ireland and, and, uh, oh, the best is when you go into a bakery. They just made it that morning. You take it back with you, but it's so easy to make at home. Because as you said, you don't have to wait for anything to prove.

• 9:38Speaker 03

  Oh, it's just brilliant.

• 9:39Speaker 04

  And you can just use your hand to mix it. You don't even need a spoon.

• 9:42Speaker 03

  No, no, no, just. It's true though, you do just mix it all together.

• 9:46Speaker 02

  Mix it all together. Hey, we're going to talk about your, um, claggy crab linguine, which by the way, they're Gemma's words, not mine. Before we do though, um, we are going to start with a glass of a vermentino, but cheers Gemma.

• 9:59Speaker 04

  Thank you.

• 10:00Speaker 02

  And welcome.

• 10:01Speaker 04

  Thank you so, we did it.

• 10:03Speaker 02

  Cheers. Welcome.

• 10:04Speaker 04

  Cheers.

• 10:05Speaker 02

  Oh, yeah.

• 10:06Speaker 04

  Mmm, that's lovely.

• 10:08Speaker 02

  Yeah, nice minerally wine. That will be fantastic with what we're having today.

• 10:12Speaker 03

  It will with our crab linguine.

• 10:14Speaker 02

  Crab linguine. But before we talk about, well, your brand new show that we need to talk about Secret Service. And before we talk about the linguine, we always like to do our likes and dislikes of our guests. First on the list of loves was anything crunchy.

• 10:28Speaker 03

  Yeah, anything.

• 10:29Speaker 02

  Anything crunchy.

• 10:30Speaker 04

  Yeah, I just love crunch. I it's funny because I I I would veer away from sloppy food. I don't really like sloppy that much, but a good crunchy anything.

• 10:40Speaker 02

  What sort of things are you veering away from in the sloppy arena?

• 10:43Speaker 04

  Yeah.

• 10:43Speaker 03

  Mashed potato, risottos.

• 10:45Speaker 04

  Not really, yeah, not so much. Anything that's kind of runny, like a runny egg or, you know, I I want it to have a bite bite. I wanna know that it's a bit cooked. I don't like raw meat and anything like that. I I like a crunch.

• 10:58Speaker 02

  And you also love ginger.

• 10:59Speaker 04

  Mmm.

• 11:00Speaker 02

  Uh how are you having your ginger?

• 11:02Speaker 04

  Um, I like it neat.

• 11:05Speaker 02

  Yes.

• 11:05Speaker 04

  Um, I like to munch on ginger, uh raw.

• 11:09Speaker 02

  Mm hmm.

• 11:10Speaker 04

  I like that hit.

• 11:11Speaker 02

  Mmm.

• 11:12Speaker 04

  But um any form, crystallized.

• 11:14Speaker 02

  Mmm.

• 11:15Speaker 04

  Pickled, you know, that what's the ginger that's in the jar, that one?

• 11:18Speaker 03

  The pink one, the pickled one.

• 11:20Speaker 04

  Pickled ginger. Oh, that's delicious. Any ginger.

• 11:23Speaker 02

  Mm hmm. Any ginger.

• 11:24Speaker 04

  Ginger biscuits, ginger nut?

• 11:26Speaker 02

  Yes.

• 11:26Speaker 04

  Biscuit?

• 11:27Speaker 02

  Love, love ginger nut. Uh the Gemma Arts and dislikes were dill.

• 11:32Speaker 04

  Ugh.

• 11:33Speaker 03

  Oh, gosh.

• 11:34Speaker 04

  I hate dill.

• 11:36Speaker 02

  You hate dill?

• 11:36Speaker 04

  So dill, but I hate it.

• 11:37Speaker 02

  What do you know what caused the dill hatred? Does it snuck in something by surprise?

• 11:41Speaker 04

  No, it's just it's I it's inexplicable. I just, because I like pickles.

• 11:46Speaker 02

  Mm hmm.

• 11:46Speaker 03

  Is it too fragrancy, do you feel?

• 11:48Speaker 04

  It's very pungent. Even the smallest amount, you can really feel it, can't you?

• 11:52Speaker 03

  Yeah.

• 11:53Speaker 02

  Yeah, when we asked you what you wanted today, you said you wanted a pasta, but you wanted, I loved how you wrote it, saying a a simple but delicious pasta like you'd get in Italy.

• 12:01Speaker 04

  Oh, but when, I mean, when you go to certain places in Italy as well, and the produce is so good that you don't need to do much with it at all. And you can't replicate it really outside of that place. You know, I just have such strong memories of eating a tomato there and crying because it was unreal.

• 12:23Speaker 02

  Yeah.

• 12:23Speaker 04

  And so making, yeah, a simple pasta.

• 12:26Speaker 02

  Can't beat something like that.

• 12:28Speaker 04

  Yeah.

• 12:28Speaker 02

  Is there anything that you love to make at home that is quite just for you and the rest of the family are like, oh, I can't believe you're having that?

• 12:36Speaker 04

  Basically, anything that I make. Um, my poor son just, I could just see him just being like, oh my god, not again.

• 12:43Speaker 02

  What we have in. What sort of things, what do you like to cook at home?

• 12:46Speaker 04

  I do. Do you know, it's funny, I I lo- I love to bake. I love to make things that are methodical and take time. My husband's an amazing cook. And.

• 12:55Speaker 02

  And do you think that makes you cook less?

• 12:57Speaker 04

  Yeah. Yeah, I have to admit, you know, main course, that's not my forte. I remember when we first got together, cooking him this curry and it was absolutely disgusting. It was a cabbage curry, but the, but it was like shiranga, you know, like it was meant to be good. But I cooked, I chopped it too big and I, it was so disgusting. And last week I said, let me do the roast today so that I just get back into it. And he went, no, it's all right. I'll do it. Maybe I cooking deteriorate.

• 13:31Speaker 02

  She was like, let me, no, you're right. And do you miss living in the, how long have you been in the country now?

• 13:39Speaker 04

  Four years.

• 13:40Speaker 02

  And is there anything that you miss or anything that you think country life does really well? That the city doesn't and anything that you're missing from being in the city?

• 13:48Speaker 04

  Yes. So you can't get good sushi where we are.

• 13:51Speaker 02

  Right.

• 13:52Speaker 04

  On your doorstep.

• 13:53Speaker 02

  No.

• 13:53Speaker 04

  I miss, we always talk about that.

• 13:56Speaker 02

  Don't you? Cause you can order.

• 13:57Speaker 04

  You just get it like that. It's a gastropub vibes.

• 14:01Speaker 02

  Yes.

• 14:01Speaker 04

  So that's why I asked Angela to do, have pasta today. Cause I don't think you can get good pasta around where we are, but you do get good roasts.

• 14:10Speaker 02

  Oh, yes.

• 14:11Speaker 04

  Can't have it all.

• 14:12Speaker 02

  Can't have it all.

• 14:13Speaker 04

  So we expect that. Um, and we don't get like, um, Deliveroo or anything. And we used to spend so much money when we lived in London on takeaways. And now we don't ever get takeaways. You know, it's weird. Rory does all the cooking.

• 14:27Speaker 02

  We've got Rory, you don't need Deliveroo. Yeah, you've got Rory, that's all, yeah. The pasta has arrived.

• 14:35Speaker 03

  Tuck in because.

• 14:36Speaker 02

  Yeah, you start.

• 14:37Speaker 03

  It will go claggy.

• 14:38Speaker 04

  It's beautiful.

• 14:39Speaker 02

  And, okay, so we are having what exactly Angela?

• 14:43Speaker 03

  Crab with caramelized fennel and red chili linguine. So yeah, it's based on a crab linguine, but what we do first is we take a fennel, slice it very thinly. Put in olive oil in a pan and cook it down very slowly for about 10 minutes. So it starts to caramelize. So you put it in a pan with a shallot. Um, caramelize it with the lid on for about five minutes and take the lid off and it will start to. Brown. Um, and then at the same time, you cook your pasta. So it's all going on at the same time. And then you add your chili to your fennel, some lemon rind.

• 15:13Speaker 02

  Mm hmm.

• 15:13Speaker 03

  Um, once your pasta is cooked, you toss all that into the fennel and the chili mix. Um, and then you add your crab, touch of lemon juice and basil, and I've added a little bit of parsley as well. And then we've made a little bit of pangretatas.

• 15:27Speaker 04

  I was gonna say, there's a little crunch on there.

• 15:29Speaker 03

  So we've added that on top.

• 15:31Speaker 04

  Thank you very kindly. That was hard for me because I had a fork for them.

• 15:35Speaker 02

  No, you get, you start, Gemma, please.

• 15:36Speaker 04

  But I wanted to learn and listen.

• 15:38Speaker 02

  No, get in there and get involved. So that sounded really quick and easy. For me, I always think like fennel.

• 15:44Speaker 03

  Yeah.

• 15:45Speaker 02

  Is something I've got to cook for ages, but no.

• 15:48Speaker 03

  Because it's sliced very thin.

• 15:49Speaker 02

  So you do it on the, what's the chat, mandolin?

• 15:51Speaker 03

  Mandolin, or by hand, if you, you know, if you're worried about that.

• 15:54Speaker 02

  So very thin.

• 15:55Speaker 03

  Very thin.

• 15:56Speaker 02

  Get that in, get that caramelized.

• 15:58Speaker 03

  Get it cooking down with the lid on or parchment paper to seal in that sort of steam. And it will cook very quickly for about five minutes. Take the lid off and then it caramelize itself, you see.

• 16:08Speaker 04

  Not claggy.

• 16:09Speaker 02

  Not claggy? How do you make?

• 16:10Speaker 03

  Obviously, the last bit is the cooking water. And honestly, I mean, I've done it times where I've never added cooking water. And I've literally cooked for my family one time, about 20 of them. And we're all in Italy and my, my friend who was with us, Salvatore, goes, mm, he's like this, mm, so you forgot about the cooking water, I see? Because he was right.

• 16:27Speaker 02

  Sorry.

• 16:27Speaker 03

  Because I had and it would all sort of start, it's that last minute thing.

• 16:32Speaker 04

  But did you not add it because you were distracted or? Because I think that's what I would do. I would get too like busy in the, oh no, I've got to serve now and forget that bit.

• 16:43Speaker 03

  I think you forget it. I think, or sometimes you don't add enough. So I think the key is what you said, sometimes it says a couple of ladles. But a couple of ladles, quite a lot of water. So I always add a little bit. And the other key is serve it and eat it.

• 16:55Speaker 04

  Get it out.

• 16:55Speaker 03

  You know, if you're.

• 16:56Speaker 02

  Get it out. So how do we avoid what Gemma has experienced and I've experienced where it's gonna be? Claggy.

• 17:02Speaker 03

  Um, I think it's having the right ratio of crab and and whatever you're doing in your dish to pasta. You know, have enough that it covers and smothers it. I don't know whether you do, and either of you do this, but don't pre-cook your pasta. Always cook it fresh.

• 17:16Speaker 04

  Yeah.

• 17:17Speaker 03

  Then don't, don't drain it or wash it off with cold water or anything like that. So straight in there. And then always straight away, I'd add a little bit of the cooking water and then, and also cook it slightly less.

• 17:27Speaker 04

  Right.

• 17:27Speaker 03

  So packet instructions may say twelve minutes, cook it for like ten and a half.

• 17:31Speaker 04

  Okay.

• 17:31Speaker 03

  And then the last thirty seconds or minute and a half, you cook it in the pan. And that's when you add your cooking water, you see.

• 17:38Speaker 04

  Do you use brown meat and white meat or just the white?

• 17:41Speaker 03

  We just use white.

• 17:42Speaker 04

  Yeah.

• 17:42Speaker 03

  But you can use brown as well.

• 17:43Speaker 04

  Because I think sometimes with the brown, there's the risk though that it can get claggy.

• 17:47Speaker 03

  Mm.

• 17:48Speaker 02

  Mm.

• 17:48Speaker 04

  And I think that's where I.

• 17:49Speaker 03

  I prefer just white meat, if I'm honest.

• 17:51Speaker 04

  Noted.

• 17:52Speaker 02

  I prefer brown on toast.

• 17:54Speaker 03

  Brown on toast.

• 17:54Speaker 02

  White in pasta.

• 17:55Speaker 03

  There you go.

• 17:56Speaker 02

  And we eat cooked crab or raw crab?

• 18:00Speaker 03

  It's raw crab.

• 18:01Speaker 02

  Yes.

• 18:01Speaker 03

  But what you've done, you've pre-cooked it in the sense that you boiled the crab and you pick all the meat from it. When you buy it in supermarkets like Waitrose, it will come in a little tub and it's pasteurized and stuff. But if you're doing your crab at home. You know, you've semi-cooked it because you're cooking it to get all the meat out and then you re-cook it or reheat it rather in the pasta.

• 18:19Speaker 04

  Right.

• 18:20Speaker 03

  Yeah.

• 18:20Speaker 02

  Mm.

• 18:20Speaker 04

  Right.

• 18:21Speaker 02

  Is there anything else that you would add to this?

• 18:23Speaker 03

  Um, you could add a bit of garlic, a bit of dry chili, but I think, I think you've got enough ingredients there. It's like Gemma said earlier, the thing about Italian food is less is more.

• 18:31Speaker 02

  Mm.

• 18:32Speaker 03

  You don't wanna start adding more ingredients. They just, they don't, they don't like that.

• 18:35Speaker 02

  They don't need it.

• 18:36Speaker 03

  Three or four ingredients maximum, that's what they like.

• 18:39Speaker 02

  They don't need it. You have made a pango tato for you and Gemma.

• 18:42Speaker 03

  Mm.

• 18:42Speaker 02

  Cause it's crunchy.

• 18:43Speaker 04

  Mm.

• 18:44Speaker 03

  Yeah.

• 18:44Speaker 02

  What, how do we do this again? Bread crumb, pan fry it.

• 18:47Speaker 03

  Pan fried in a touch of butter, olive oil, and you can season it up with a, like a clove of garlic, which you remove or. Uh, a bit of rosemary and you can add a little bit of lemon if you want, but yeah.

• 18:57Speaker 04

  Can you pre-make pango tato to have in the fridge and then you can just chuck it out?

• 19:01Speaker 03

  You can leave it outside. It's any bread outside. Well, I mean, you can leave it in your kitchen.

• 19:07Speaker 04

  Not on the doorstep.

• 19:09Speaker 03

  If you put it in the fridge, it could go soggy again. So you don't, so you'd leave it outside. So, yeah, if you're having this the next day, you can make it the day before. It's easy. Yeah, it's not a big deal. Or keep it in your larder, yeah.

• 19:23Speaker 02

  It's really good.

• 19:23Speaker 04

  This is beautiful.

• 19:24Speaker 02

  And if you want to try this dish at home, all the ingredients in today's show are, of course, available at Waitrose. And get the recipe on waitrose.com/dishrecipes. The wine pairing, minerally.

• 19:38Speaker 04

  It's so minerally.

• 19:39Speaker 02

  So minerally.

• 19:40Speaker 04

  Yummy.

• 19:41Speaker 02

  Um, it's like a gravel driveway.

• 19:45Speaker 02

  Delicious. Delicious. It's a vermentino, um, which is considered the, the perfect pairing for a crab pasta.

• 19:54Speaker 03

  Perfect pairing. Do we think that?

• 19:55Speaker 04

  It's all meant to be.

• 19:56Speaker 02

  Say if you were at the back of King's Cross right now, Gemma, where would you?

• 20:03Speaker 02

  Where would you?

• 20:04Speaker 03

  Think you were.

• 20:05Speaker 02

  Think you were. Like, where would we like to be doing this? Like a crab linguine with a glass of white wine.

• 20:12Speaker 04

  Oh, my gosh.

• 20:13Speaker 02

  Where would you like to go?

• 20:14Speaker 03

  Well, we were talking about it earlier, because, yeah, Amalfi Lemon.

• 20:17Speaker 04

  Amalfi.

• 20:17Speaker 02

  Oh, Amalfi, imagine.

• 20:19Speaker 04

  I mean, if I could be in Amalfi all the time.

• 20:22Speaker 02

  Yeah.

• 20:23Speaker 04

  It's the most stunning, beautiful.

• 20:26Speaker 03

  There's, there's a great restaurant in Sicily called La Pinetta, and it's on the beach. And if you eat there at a certain time, by the time your meal's finished, your feet are just covered in the sea. And that's the sort of restaurant you want to be eating this in, because you're just literally in the sea eating.

• 20:42Speaker 02

  We could dip them in the Regent's Canal.

• 20:44Speaker 03

  No, we could, yeah.

• 20:49Speaker 02

  Hey, we should talk about your new show.

• 20:50Speaker 03

  Yes.

• 20:50Speaker 04

  Oh, yeah.

• 20:52Speaker 02

  Andrew and I watched, I watched it, uh, you've watched it.

• 20:55Speaker 03

  Yep.

• 20:55Speaker 02

  We both thoroughly enjoyed Secret Service. Quite our kind of show.

• 21:00Speaker 04

  That's it. Oh, good. That's good.

• 21:01Speaker 02

  Definitely. Definitely one for you as well. I know that you love a spy. Spy situation.

• 21:08Speaker 03

  Did you enjoy making it?

• 21:09Speaker 04

  I did. I loved it. I, um, it was a great team. We, we have, um, the director, James Marsh, is kind of like a big deal. He did, um, did Man on Wire, that won an Oscar, and in Theory of Everything. And anyway, we, I loved him. And, um, and we had this wonderful cast. And also the producers I worked with before on this other show I did called Funny Woman. So it's like a nice family. And um yeah, I got to play, she isn't a spy, but she's a spy handler, so she she trains spies.

• 21:41Speaker 02

  Right.

• 21:41Speaker 04

  Um, and it was really fascinating, actually, delving into that world, which is a real world, like these people that work for MI six, which is different to MI five.

• 21:51Speaker 02

  Mm hmm.

• 21:51Speaker 04

  Which is something I learnt.

• 21:53Speaker 02

  Yeah, what is the difference?

• 21:54Speaker 04

  MI five is um home turf.

• 21:57Speaker 02

  Uh huh.

• 21:58Speaker 04

  MI six is international.

• 21:59Speaker 02

  Everything of all time. Did you know that? I did know that. Did you? Yeah. Wow, I never thought, I just thought like different floors. I did.

• 22:06Speaker 03

  They do have different buildings.

• 22:07Speaker 02

  Right.

• 22:08Speaker 03

  Different buildings. There's a little bit of.

• 22:09Speaker 02

  Oh, you wanna be MI six, then don't you?

• 22:11Speaker 03

  MI six.

• 22:12Speaker 02

  You wanna be MI six.

• 22:13Speaker 04

  Internationale.

• 22:15Speaker 02

  You wanna be Internationale.

• 22:16Speaker 03

  You're head of the Russian desk, aren't you?

• 22:18Speaker 02

  Yeah.

• 22:18Speaker 03

  And it feels like in those first two episodes, we thought you've just recently been promoted or they're just checking out how you're doing and stuff.

• 22:26Speaker 04

  Yeah, she's she's a sort of maverick, young, uh youngest head of the Russia desk.

• 22:30Speaker 02

  Hmm.

• 22:31Speaker 04

  Um, high pressured job, obviously, because of the, well, it's called the new Cold War, what's going on between uh with Russia at the moment.

• 22:38Speaker 02

  Yeah.

• 22:39Speaker 04

  Um, and the influence they're having over certain uh nations and governments. So she's in this job and she's worked very hard to get there and it's a, you know, she's passionate about it, but it's um, yeah, it's tentative. It's often that people leave and are fired and in those positions often because it's such a high pressure job.

• 22:58Speaker 02

  But I was saying earlier that I love that when, I've only seen the first episode, but you're in. And I love that, because I hate when I watch something and nothing happens and people say, oh, what?

• 23:08Speaker 04

  It's a slow burn.

• 23:09Speaker 02

  And I'm like, we haven't got time for a slow burn. I like that we start and we are immediately in. And I also really like that it's not, you're not spoon fed exactly like this is the baddie and this is the goodie. You're just like watching, trying to figure things out, like kind of like a good book, you know, like you're like interested into what is, you know.

• 23:27Speaker 04

  Well, this is based on, this is a book adaptation.

• 23:30Speaker 02

  Well, there we go.

• 23:31Speaker 04

  So there you go. It was, it is a series of books, uh the Secret Service by Tom Bradby, who has done the adaptation, who's also the ITV uh News at Ten anchor.

• 23:41Speaker 02

  And he's in it.

• 23:42Speaker 04

  Yes, he does feature in it.

• 23:44Speaker 02

  He's in it.

• 23:44Speaker 03

  Right, yes.

• 23:45Speaker 04

  I know, I've put myself in it.

• 23:47Speaker 02

  Oh my god, I didn't know that, but when I saw him in it, I was like, oh my god, how did he get in?

• 23:52Speaker 04

  It's him!

• 23:52Speaker 02

  And he bloody made it!

• 23:53Speaker 04

  And they get lots of people from ITV to be in it to make it feel legit. So like Robert Peston and like GMB people.

• 24:00Speaker 02

  Yeah, I think that's fun though, because it makes it feel legit. I love that. I always hate when I'm in a drama and, not in one, watching one.

• 24:08Speaker 03

  When is that gonna happen?

• 24:10Speaker 02

  No, but when I'm like well into a drama and then they've got like rubbish graphics that the news wouldn't have. And I'm like, just use the news ones. Use the real people, please, yeah. I also felt like I like knew you in it.

• 24:22Speaker 04

  Well, that's nice in a way though that you say that because she's meant to feel, because sometimes you watch spy shows and they're kind of like unattainable people. But these people that work for our, you know, secret service are real people that are living amongst us and they have, you know, they have lives and they have kids and families and relationships, whatever. And to make it feel real, yeah.

• 24:45Speaker 02

  When can we see the the rest? Because now we're in. When can everyone who's listening and watching?

• 24:50Speaker 04

  I'm so sorry, you're gonna have to wait to the end of April. I think it's the end of April.

• 24:53Speaker 02

  Okay, end of April on ITV.

• 24:55Speaker 04

  On ITV, yes. And ITVX.

• 24:58Speaker 02

  And ITVX. And well, we actually looked in into some of the key qualities that you would need to join MI6.

• 25:06Speaker 03

  Oh god.

• 25:07Speaker 02

  Um, because it's never too late.

• 25:08Speaker 04

  You never know, Nick.

• 25:10Speaker 02

  You never know.

• 25:12Speaker 02

  And these are sort of towards the top of the list, the things. So let's look at these, Ange. Curiosity. Yeah, we're curious.

• 25:18Speaker 03

  Yes.

• 25:19Speaker 02

  Yeah. Trustworthiness. I think we're all trustworthy.

• 25:21Speaker 03

  Yeah, we're trustworthy, I believe so.

• 25:22Speaker 02

  Problem solving skills, no.

• 25:24Speaker 03

  No, that's why I'm a bit rubbish.

• 25:26Speaker 04

  Really?

• 25:26Speaker 03

  Well, I'm good at problem solving, people problem solving. Like if you said to me, oh, by the way, blah, blah, blah, I've got, I would be able to empathise and chat you through it. I'm not sure I would be able to if you gave me, I don't know, I'm trying to think of a problem that a spy would have.

• 25:41Speaker 02

  Well, it never ends.

• 25:42Speaker 03

  Well, no, that's what I'm saying, you're caught somewhere and how to get out of.

• 25:46Speaker 02

  Do my own TV as a spy.

• 25:49Speaker 02

  Courage. Are you courageous? I don't think I am.

• 25:53Speaker 03

  I'm not sure in the heat of the moment if they said, "Tell us everything or I'll kill you", that we both wouldn't go, "What do you need to know?" I sort of feel we would.

• 26:03Speaker 02

  Big bang.

• 26:04Speaker 03

  You know, they'd have little my dog Betty and they're like, "She's going, I'll tell you everything. What do you need to know?" I think we'd be ruffish, wouldn't we?

• 26:13Speaker 02

  Yeah.

• 26:13Speaker 03

  If we thought harm was coming to something we loved or someone we loved.

• 26:17Speaker 02

  I'd just tell them anyway.

• 26:18Speaker 03

  Yeah.

• 26:20Speaker 02

  I'm also a daydreamer. I think you've got to be quite in the room.

• 26:22Speaker 03

  Yeah, yeah, yeah.

• 26:23Speaker 02

  Do you know what I mean?

• 26:24Speaker 03

  Yeah, yeah.

• 26:24Speaker 02

  You've got to be like, sorry.

• 26:25Speaker 04

  You're just scratching out.

• 26:26Speaker 02

  Being held above a cliff. Can you say that again? No, you've got to be...

• 26:31Speaker 03

  That would be so true.

• 26:34Speaker 02

  You're such a daydreamer. Yeah, I'd be bad, yeah. Discretion.

• 26:40Speaker 04

  That's where we wouldn't be good.

• 26:42Speaker 02

  I see, I think you'd be good at that. I think you'd be good.

• 26:45Speaker 04

  No, I'm not. I'm too transparent.

• 26:47Speaker 02

  Maybe you're just a good actor. And I'm like, no, she is good.

• 26:50Speaker 04

  In real life, though, I blush really easily. But then I guess if you're a spy, you can just pretend to be another character, couldn't you, your whole life?

• 26:59Speaker 02

  Yeah. Because you're lying to everyone you're meeting, but then you've also got to lie to like your family and friends.

• 27:05Speaker 04

  Yeah, I just couldn't do it. I'm too much for gossip.

• 27:08Speaker 02

  Yeah, you're like, guess what? Guess what's happening in Russia?

• 27:14Speaker 02

  You've also had a very successful career on the stage as well.

• 27:18Speaker 04

  Yeah.

• 27:19Speaker 02

  Would you do the stage again? Was it something that you would like to do again?

• 27:23Speaker 04

  Yeah, it's always going to be there. I love it and yeah, I'll get back there.

• 27:27Speaker 02

  I just think it's so terrifying.

• 27:29Speaker 04

  Do you know what's funny, though? I love that. And then when it opens, so you rehearse, that's my favorite thing ever, rehearsing. Then you get it up and you do the technical bit and you, you know, test it out, press, and then you have press night, that's terrifying.

• 27:44Speaker 03

  Yeah.

• 27:45Speaker 04

  And then it's open and I'm like, oh, it's open now. Just doing it now. But I like this.

• 27:51Speaker 02

  You like the anticipation.

• 27:52Speaker 04

  Yeah, like that, like that. And when I was doing a long run of something, which I found really hard, because I'm not good at the little things that are, you know, time consuming. I was writing to a lot of people that I found iconic to invite them along, just so I'd get that buzz knowing they were in. So I'd have.

• 28:11Speaker 02

  So who did you write to?

• 28:12Speaker 04

  Michael Caine.

• 28:13Speaker 02

  Oh, wow.

• 28:13Speaker 04

  And I'd be like, oh, so and so's in the audience tonight. And all the actors backstage were going, oh, do you want that?

• 28:20Speaker 02

  Oh, you want that?

• 28:21Speaker 04

  You want that? You want that? Oh, there it is.

• 28:24Speaker 02

  Yeah, because you've got to do it.

• 28:25Speaker 04

  Yeah.

• 28:26Speaker 02

  Yeah.

• 28:26Speaker 03

  And wasn't one of your first, if not your first, was it at the Globe?

• 28:30Speaker 04

  Yeah, it was.

• 28:31Speaker 03

  Which is incredible to have done that.

• 28:32Speaker 02

  Maybe that's why you like the fear.

• 28:33Speaker 04

  It was a baptism of fire. They're right, they're the people and they can touch you.

• 28:37Speaker 03

  Yeah.

• 28:38Speaker 04

  And you're battling with pigeons and whatnot.

• 28:40Speaker 03

  Yeah, because it's open air, isn't it?

• 28:42Speaker 04

  Yeah, during the day, if you're doing a matinee, they sit on the top. And we had a bum fight in our show. There were brioche, we had a brioche roll fight. And they knew that it was going to, after a while, they knew it was going to be at that time. So they congregated at the top and then come down and get the brioche. But that's when I had my serious monologue.

• 29:00Speaker 03

  Okay.

• 29:01Speaker 04

  So I get reeved.

• 29:06Speaker 02

  I'm doing Shakespeare.

• 29:09Speaker 04

  Back into serious monologue.

• 29:11Speaker 02

  And then do you have any pre-show things that you have to do? Are there any superstitions or anything that you always like to do before you take to the stage?

• 29:18Speaker 04

  Do you know, it's funny you ask because I used to be a little bit anal about warming up and making sure I was, you know, you know, I'd do yoga before and I'd get all myself warmed up and do the vocal exercises and all the tongue exercises. But actually, now I think I just want to have fun and get loosey goosey. Some of my thank yous so much. Delicious. We used, I did this play and with Tamsin Gregg and Rupert Friend and Harry Lloyd years ago. And we used to play this game called bum slap before the cab.

• 29:51Speaker 02

  Oh, before you go on stage.

• 29:52Speaker 04

  So we wouldn't necessarily warm up, but be on stage before, you know, the audience come in, obviously. And you have to run around smack each other's bum. Basically, it's you get, you have to smack as many bums as you can. And it was the best warm up ever, because it got you all, oh yeah, and then you were like, you know, you were all loosey goosey. I think I'd rather do bum slap than any of the old rituals anymore.

• 30:19Speaker 02

  That's a good one for us, Ange, next time we do dish. Little Ange bum slap, so get us going. We'll see how it goes, we'll see how it goes. Oh my god, desserts.

• 30:29Speaker 04

  Oh, come on.

• 30:29Speaker 03

  There you go, little lemon posset.

• 30:31Speaker 04

  Come on. Oh, I'm betting that's very tangy.

• 30:35Speaker 02

  Oh, that is good. Ooh, yes.

• 30:37Speaker 03

  It's a bit runny in the centre.

• 30:38Speaker 04

  But that's what we want, isn't it?

• 30:41Speaker 02

  Mmm, that is so good.

• 30:42Speaker 04

  Mmm, that is so good.

• 30:44Speaker 02

  So tell us what we have here, Angela.

• 30:46Speaker 03

  So we have the best lemon posset, it's a recipe by Martha Collison. And lemon posset is one of the most simplest desserts to make, because it's literally double cream, sugar, lemon juice.

• 30:58Speaker 04

  That's it.

• 30:58Speaker 03

  That's it. And it's just having the right quantities. You boil your cream, add your sugar in there, you can put a bit of the lemon rind in there to enhance the flavour in the double cream, and then you add about 90ml of lemon juice. And it's the chemical reaction of the cream with the lemon juice that sets it, so you don't need anything like gelatin or anything to set it. And then you set it, you either make it the day before, set it overnight, or three hours or something like that in the fridge.

• 31:25Speaker 04

  That's a good dinner party.

• 31:26Speaker 03

  And then I grated a little bit of lemon rind, and then we made some homemade shortbread on the side. But it's inspired by your lemon meringue pie. So tell us about that.

• 31:34Speaker 04

  Well, lemon meringue pie is one of my favourite puddings, desserts, because I do like making pastry.

• 31:41Speaker 03

  Right.

• 31:41Speaker 04

  But I also love the curd, making the curd, getting the meringue right and all that, you know, that's the, for me, that's the tricky bit.

• 31:51Speaker 03

  It's not an easy dessert to make. I've made it lots of times when the meringue starts to wobble when I cut it. And I don't know what I've done, whether I've over baked the meringue, or I haven't done the right temperature, but my mum always makes a great lemon meringue pie.

• 32:03Speaker 04

  Do you do a deep meringue or a kind of medium?

• 32:06Speaker 03

  I sort of try and do a deep one, I think, yeah.

• 32:08Speaker 04

  Yeah, that's hard, I think.

• 32:10Speaker 03

  But I think that is all the timings of making sure your pastry comes out, then you put your curd in, then you've got your egg whites going and stuff. But you can't rush it, because I did it once where I cooked it and then went to cut it and it hadn't set, so it literally went all over the plate. And that was in front of my family.

• 32:26Speaker 02

  Oh no.

• 32:27Speaker 03

  They were very fine, they were like, oh, it still tastes delicious, but you know.

• 32:30Speaker 04

  Yeah, you know.

• 32:32Speaker 03

  And my mum, she rushed that, didn't she, yes.

• 32:34Speaker 04

  Oh no.

• 32:35Speaker 02

  Angela's mum is a harsh critic.

• 32:36Speaker 03

  She knew, she knew.

• 32:37Speaker 02

  She knew. Gemma, it is time for your fast food quiz. Tell us your favourite way to eat eggs.

• 32:45Speaker 04

  Over easy.

• 32:47Speaker 03

  Over easy.

• 32:47Speaker 02

  Is it over easy?

• 32:48Speaker 04

  Over easy.

• 32:50Speaker 02

  I was like, what? Over easy, yes, I was like.

• 32:57Speaker 02

  I was like, what?

• 33:01Speaker 04

  That would be some weird fetish for us.

• 33:03Speaker 02

  Whoa, okay, I was like, what?

• 33:07Speaker 03

  What's your favourite sandwich, please?

• 33:09Speaker 04

  Peanut butter and jam.

• 33:10Speaker 02

  Hmm, what's the best form of potato?

• 33:13Speaker 04

  Um, well, I have thought about this. I had the best potato ever in Inishman, this island off the coast of Ireland. And they just grow them there with seaweed and it was insane potatoes.

• 33:26Speaker 03

  Oh, wow. With like seaweed butter and stuff?

• 33:29Speaker 04

  No, so it's a, the islands of, the Inish Islands are off the coast of Connemara. And they grow the potatoes there with seaweed as the fertilizer. They have soil there, but they just serve them boiled with butter.

• 33:43Speaker 03

  Oh, wow, oh, delicious.

• 33:45Speaker 04

  And they were, oh.

• 33:47Speaker 02

  Can we just say that is an answer?

• 33:49Speaker 03

  Yeah, that is an answer, yeah.

• 33:51Speaker 02

  A seaweed fertilizer, island off of island potato.

• 33:56Speaker 03

  We want them now.

• 33:57Speaker 02

  Some people just say chips.

• 33:57Speaker 03

  Yeah, exactly.

• 33:59Speaker 02

  And, should you go next?

• 34:00Speaker 03

  What's your favourite crisp?

• 34:01Speaker 04

  Um, ready salted chipsticks.

• 34:04Speaker 03

  Oh.

• 34:04Speaker 04

  I don't know if you can get them anymore.

• 34:06Speaker 03

  Ready salted chipsticks.

• 34:07Speaker 02

  Great packaging, do you remember?

• 34:08Speaker 04

  Yeah, see-throughy, striking.

• 34:10Speaker 03

  Yeah, that's right, yeah.

• 34:11Speaker 02

  Um, what is the best cheese, Gemma Artson?

• 34:14Speaker 04

  Um.

• 34:15Speaker 02

  You've got to pick one cheese.

• 34:16Speaker 04

  Uh, Stinky Bishop.

• 34:18Speaker 03

  Oh, nice, yeah, like your strong cheeses.

• 34:20Speaker 04

  I do, and I like the one that smells the house out, you know.

• 34:23Speaker 03

  And very soft and runny, yeah, that's good on potatoes. Uh, what's your favourite pasta dish?

• 34:28Speaker 04

  I think it's crab linguine, although I do like a very simple tomato pasta, but, um, no, I'm gonna go with that.

• 34:36Speaker 02

  Crab linguine, final answer.

• 34:38Speaker 03

  Final answer.

• 34:39Speaker 02

  Final answer, crab linguine, correct. Uh, what is your favourite item on a roast dinner?

• 34:43Speaker 04

  Um, roast potatoes.

• 34:45Speaker 02

  Mm hmm.

• 34:46Speaker 03

  And finally, what's your favourite dish from your childhood?

• 34:49Speaker 04

  Oh, you're going to take me back.

• 34:52Speaker 03

  I'm sorry.

• 34:53Speaker 04

  No, no, do you know what? I think my mum actually did these, um, she called them potato pies. They were jacked potatoes, but you bake them, bake, bake, bake, bake. So they're nice and crispy. Then you scoop out the insides, mash it all up with loads of butter and milk and cheese, cheddar cheese, put it back in the oven, sprinkle a bit of cheese on top. And that was my favourite thing ever that she could.

• 35:14Speaker 02

  That is the way to do it.

• 35:18Speaker 02

  Uh, Gemma, we come to the end of the show question. For your chance to win the Waitrose goodie bag as wheeled on by Angela Hartnett. We've got a new trolley.

• 35:26Speaker 04

  It's a little bit too low, isn't it?

• 35:28Speaker 03

  It's only got two wheels.

• 35:30Speaker 02

  We need a different trolley. We need a different trolley. Uh, all you've got to do is answer this question, Gemma.

• 35:37Speaker 04

  Oh, God.

• 35:38Speaker 02

  To win the Waitrose goodie bag, please tell us in as much detail as you care to give, what is the best strategy when it comes to a hotel breakfast buffet? What are you eating first? What are you eating last? How long are you there?

• 35:52Speaker 04

  So, you order your coffee, in that time, you go up and have a look at the buffet.

• 35:57Speaker 03

  Oh.

• 35:58Speaker 04

  Have a look. Come back, look at the hot menu. Okay, I'm going to have that on the hot menu. Order that when they come with the coffees. Then go over to the buffet, because you know what's coming. So you know how much room in your tummy you need. And then just get everything from there.

• 36:17Speaker 02

  That's the correct answer. The goodie bag is yours. I love the mythology of that.

• 36:23Speaker 03

  I love that, yeah.

• 36:24Speaker 04

  One of the things I hate about breakfast buffets is the hoverers.

• 36:28Speaker 03

  Oh, yeah.

• 36:29Speaker 04

  You know, you just want to go there and get what you want, but you don't want the person with the plate hovering, hovering, hovering.

• 36:35Speaker 02

  No hovering.

• 36:36Speaker 04

  So I get out the way.

• 36:37Speaker 02

  Yes.

• 36:37Speaker 04

  I need to get my cheese that I never have for breakfast usually.

• 36:42Speaker 02

  I definitely have things I'd never would have for breakfast.

• 36:45Speaker 03

  Yeah, it's true.

• 36:46Speaker 02

  You're like, yeah, some ham.

• 36:47Speaker 04

  Yeah.

• 36:48Speaker 02

  Why not?

• 36:48Speaker 04

  Yeah.

• 36:49Speaker 02

  It's half seven in the morning, yeah. And we'll have a bit of cheese and ham, yeah.

• 36:52Speaker 04

  Yeah.

• 36:52Speaker 02

  Uh, well, Gemma, the goodie bag is yours, of course.

• 36:54Speaker 04

  Oh, thank you.

• 36:55Speaker 02

  And Gemma, thank you so much.

• 36:57Speaker 03

  Thank you so much.

• 36:57Speaker 04

  Hi.

• 36:58Speaker 02

  That was really fun.

• 36:59Speaker 04

  Thank you.

• 36:59Speaker 02

  A round of applause for Gemma Austin, everybody.

• 37:02Speaker 04

  Thank you.

• 37:03Speaker 02

  Thank you, Gem.

• 37:06Speaker 02

  Massive thank you to Gemma Arterton for joining us on Dish. Before we go, we love when we get messages from you guys. So we thought we'd finish today with an email from Laura, the title of which was just love.

• 37:20Speaker 03

  Oh, Laura.

• 37:22Speaker 02

  Love, love. It's like getting an email from you, Andrew.

• 37:25Speaker 03

  Love, love.

• 37:26Speaker 02

  And, "Hi Andrew and Nick, I just want to tell you both what an absolute joy it is to listen to your podcast. I've just discovered it this month and I've been binging it non-stop. Since listening to the podcast, I've been totally inspired to give cooking a go. To put it into perspective, last year I made a Betty Crocker birthday cake for a mate. There are three ingredients in a Betty Crocker cake mix. I forgot the eggs, but put it back into the oven, just flour and milk. Twenty minutes in, I remembered I'd forgotten the eggs, so I took it back out, scrambled it all together again with the eggs and shoved it back into the oven. My friend said it tasted like cement and proceeded to throw it up into the toilet." So, not a successful time with Betty Crocker.

• 38:12Speaker 02

  Since Dish has come into my life, I have hosted a five-course dinner party and my guest told me that at least three of the five were edible.

• 38:25Speaker 03

  So two to go. So she's improvement.

• 38:27Speaker 02

  Two to go. Thank you for all the doing. Keep the podcast coming. Well, thank you so much, Laura, and that is...

• 38:33Speaker 03

  Oh, bless Laura.

• 38:34Speaker 02

  We're getting in the right direction.

• 38:36Speaker 03

  Yeah, she's trying, she's trying. I love that.

• 38:38Speaker 02

  Yeah, well, that's all due to you and shout out Betty Crocker. And if you do want to get in touch with us, you can email us, of course, [email protected]. Well, thank you and thank you, Laura, and we'll see you next week.

• 38:52Speaker 03

  See you next week.

• 38:56Speaker 02

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

• 39:03Speaker 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.

• 39:15Speaker 05

  Waitrose, the home of food lovers.