Nicola Coughlan savours our chipotle & lime roast chicken with smashed Jersey Royals

All rise for the Queen of Pickles! Nicola Coughlan is an Irish actor known for her roles in fan favourite shows like Derry Girls, Bridgerton and Big Mood. She’s also a star with a palate that perfectly matches Nick and Angela’s: big flavours, well-seasoned food and ice cold Champagne. Nicola is with us to chat about the second series of the Channel 4 sitcom Big Mood, which is available to watch now. In Big Mood, Nicola plays Maggie, a playwright who suffers with bipolar disorder, in a show centred around her relationship with best friend Eddie, played by Lydia West. The show is written by Camilla Whitehill, who Nicola met while studying at drama school. Toasts to the show, and Nicola’s long-anticipated arrival at the Dish table, are made with a chilled glass of Bollinger Special Cuvée Brut NV as we navigate her likes and dislikes, including a strong affinity with pickles. Angela then serves chipotle & lime roast chicken with quick pickled onions, accompanied by smashed roast Jersey Royals (a recipe by Chetna Makan). The wine pairing is a glass of No.1 La Val Albariño and, at the ambassador’s request, there are Ferrero Rocher to finish. Nicola, whose career has gone from strength to strength, is so much fun to have over. We discuss the joys of Bridgerton, the value of a home gadget and her key takeaway from working at an opticians. We’re left wanting more... and for Angela and Nicola’s mums to hang out together! 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 smashed roast Jersey Royals was created for Waitrose by Chetna Makan A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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

• 0:51Speaker 02

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

• 1:04Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And we are here at the Dish Table.

• 1:11Speaker 03

  The very one.

• 1:12Speaker 02

  For another episode of Dish.

• 1:13Speaker 03

  Travels with us wherever we go.

• 1:15Speaker 02

  It sure does. I'm trying to think when I last saw you. I think it was in The French House.

• 1:23Speaker 03

  First of April.

• 1:24Speaker 02

  For Pints Day. A huge day that happens because The French House, a famous pub in Soho, in the middle of London, where Angela's other half, our friend Neil, is the chef. And they only serve pints in a half measure. Famously so, so you go in and you have a little half. On April the 1st, they do Pints Day, where you go and get a pint. And they do this for a great reason, don't they?

• 1:48Speaker 03

  Well, it's a charity, what Lesley's always done for however many years. She gets famous people or well-known people that go into The French House normally, and they come and pull a pint and it gets auctioned off for the people there for charity. And it goes to the Soho School. And so Toby Jones was there, there's Maxine Peake there. Suggs has done it in previous years, you know. And Chase was there, they get loads and loads of people in. And then she always asks us, and we do it together.

• 2:15Speaker 02

  Mm-hmm.

• 2:15Speaker 03

  And we did a thousand pounds for one pint of, well, we did two, one each.

• 2:20Speaker 02

  Yeah.

• 2:20Speaker 03

  But a pint of beer each, which was incredible.

• 2:23Speaker 02

  So we went, the pub is packed, by the way, when this happens. It's nuts.

• 2:27Speaker 03

  Yeah.

• 2:28Speaker 02

  We went, me and Ange, and we were the sanest people then. By a long shot.

• 2:34Speaker 03

  Oh, yeah.

• 2:34Speaker 02

  It had an energy of like, an afters.

• 2:37Speaker 03

  Yeah.

• 2:37Speaker 02

  Um, it was a lot of fun.

• 2:39Speaker 03

  It was lots of fun.

• 2:40Speaker 02

  Did you know that Lily Allen turned up?

• 2:42Speaker 03

  Well, no, because Neil had texted her, but she quite, goes in there quite a lot now. Her and Neil chatting away, talking Madelins and all the rest.

• 2:49Speaker 02

  Uh-huh.

• 2:49Speaker 03

  And so he, so Lily texted.

• 2:51Speaker 02

  Different type to Madeline's.

• 2:52Speaker 03

  Yeah, yeah.

• 2:52Speaker 02

  He's got his Madeline's and she's got her Madeline's.

• 2:56Speaker 03

  And so she texts Neil about a table, and then Neil being Neil goes, well, would you fancy coming to pull a pint? She goes, yes. She goes, but I can only come at 6pm. And he goes, she can only come at 6pm. I said, well, tell her it will be over by then. But fair play, she turned up at 6pm.

• 3:09Speaker 02

  Yeah.

• 3:09Speaker 03

  She gave some money. I think she might have even pulled a pint or something.

• 3:12Speaker 02

  There was no one there to buy the auction.

• 3:14Speaker 03

  Yeah, but she still.

• 3:15Speaker 02

  But she turned up.

• 3:16Speaker 03

  She turned up. So Lily, next year, come at two o'clock. That's all we ask.

• 3:19Speaker 02

  Come a bit earlier, please, please. Madeline's on the house.

• 3:22Speaker 03

  Yeah, exactly.

• 3:22Speaker 02

  Um, today, a great guest on Dish. Uh, Nicola Coquelin is someone that we've wanted on Dish for ages.

• 3:29Speaker 03

  Forever. And we had her, uh, two years ago.

• 3:32Speaker 02

  Did we?

• 3:32Speaker 03

  When you were in Japan, so she couldn't. That was her, that was her moment.

• 3:36Speaker 02

  Oh, really?

• 3:36Speaker 03

  And then she's been so busy ever since.

• 3:38Speaker 02

  Uh-huh.

• 3:39Speaker 03

  But now we have her.

• 3:40Speaker 02

  But now we have her.

• 3:41Speaker 03

  Yes.

• 3:41Speaker 02

  Finally. Um, I actually spoke to her yesterday. I interviewed her for the radio.

• 3:46Speaker 03

  Fantastic.

• 3:46Speaker 02

  And we had a really great time.

• 3:47Speaker 03

  Yeah.

• 3:48Speaker 02

  So she was so looking forward to it.

• 3:49Speaker 03

  Excellent.

• 3:50Speaker 02

  She was like, I can't wait for Dish tomorrow.

• 3:52Speaker 03

  Oh, excellent.

• 3:52Speaker 02

  So she's ready. So we'll get Nicola in a second, but first, shall we talk seasonality?

• 3:57Speaker 03

  Well, we're gonna eat these with Nicola.

• 3:59Speaker 02

  Uh, May just around the corner. What are we talking, uh, about what is in seasonally right now?

• 4:04Speaker 03

  Jersey Royals.

• 4:05Speaker 02

  A Jersey Royals.

• 4:06Speaker 03

  Do you like a Jersey Royal?

• 4:07Speaker 02

  I love a Jersey Royals. See, I'd make this for like potato salad.

• 4:10Speaker 03

  Yes.

• 4:11Speaker 02

  Or, I feel like it's potato, I'd have cold.

• 4:14Speaker 03

  You could, but not fridge cold.

• 4:16Speaker 02

  Not fridge cold. Do you know what I mean? It's a bit of salad potato.

• 4:19Speaker 03

  Yeah, potato salad, that would work.

• 4:20Speaker 02

  Uh, tuna and soy?

• 4:21Speaker 03

  Yeah, or you could cut them in half, just roast them in some olive oil, some rosemary and garlic. But they're from Jersey.

• 4:26Speaker 02

  No way.

• 4:27Speaker 03

  Yes, but they're only available April through to sort of June time, which is at their peak perfection. And they have that thing where they call a P D O status. So now this potato, no other potato can be named a Jersey Royal unless it is grown in Jersey.

• 4:44Speaker 02

  Oh.

• 4:44Speaker 03

  And because of the soil and the sea climate, they have that quite unique taste. I think they're quite irony.

• 4:50Speaker 02

  Mm hmm.

• 4:50Speaker 03

  That's what I taste, and it's sort of bit of nuttiness and a slight sweet.

• 4:53Speaker 02

  Sweet feeling.

• 4:54Speaker 03

  Yeah, so but they are delicious and you don't have to peel them.

• 4:57Speaker 02

  Um, how are we gonna cook them today?

• 4:58Speaker 03

  Gonna cook them totally through, um, till they're soft. And then I'm gonna toss them with some coriander, some butter, some olive oil and chili. And then put them in a, a roasting tray and then slightly squash them.

• 5:09Speaker 02

  Mmm.

• 5:10Speaker 03

  So that they break down slightly and roast all over.

• 5:12Speaker 02

  Mmm.

• 5:13Speaker 03

  Yeah, they'll be good with the chicken we're having.

• 5:14Speaker 02

  Ready.

• 5:15Speaker 03

  There's our Jersey Royals.

• 5:16Speaker 02

  Jersey Royals, very in this week.

• 5:18Speaker 03

  Very in.

• 5:19Speaker 02

  Uh, should we get Nicola Cochrane in?

• 5:20Speaker 03

  Definitely.

• 5:22Speaker 02

  Welcome.

• 5:23Speaker 03

  How are you?

• 5:24Speaker 04

  For having me. Thank you for having me. Very excited, this is amazing.

• 5:29Speaker 03

  I know, it was very exciting.

• 5:30Speaker 04

  That looks amazing. There's nothing better than a roast chicken.

• 5:32Speaker 02

  No.

• 5:33Speaker 03

  I agree.

• 5:33Speaker 02

  Truly, there's not. Come on in then.

• 5:35Speaker 04

  Okay, sit down.

• 5:36Speaker 02

  Let's get you a drink.

• 5:36Speaker 04

  Yeah. Thank you so much.

• 5:38Speaker 02

  We're gonna start with a champagne for you, madam.

• 5:40Speaker 04

  What a treat. I'm thrilled to be here. Thank you so much.

• 5:46Speaker 02

  Time to welcome our guest on Dish. Uh, she is wow, millions of viewers. Uh, in Bridgeton, Dairy Girls, big mood as well.

• 5:54Speaker 03

  Yes.

• 5:55Speaker 02

  Uh, you may not know this, but she is the queen of pickles. Nicola Cochrane is here, everybody.

• 6:02Speaker 02

  Good morning, good morning, good afternoon and welcome.

• 6:05Speaker 04

  Good day.

• 6:07Speaker 02

  I think I'm prefixed from saying good morning.

• 6:09Speaker 04

  No, that's perfect.

• 6:10Speaker 02

  From Morning Radio, like, good morning.

• 6:12Speaker 04

  I would furthermore like to be known as the queen of pickles.

• 6:14Speaker 02

  Well, you will be.

• 6:15Speaker 04

  Because I do love pickles that much.

• 6:16Speaker 02

  You do.

• 6:16Speaker 04

  But I'm like, I, I will take that. I have a bag that says pickle on it that I use for work.

• 6:21Speaker 03

  Oh.

• 6:22Speaker 04

  Like it's, um.

• 6:23Speaker 02

  Filled with pickles.

• 6:24Speaker 04

  Filled with pickles.

• 6:24Speaker 02

  Filled with brain.

• 6:25Speaker 04

  Snacking constantly. So yes, thank you for that.

• 6:28Speaker 03

  Been a childhood thing or you've got it later?

• 6:30Speaker 04

  I think it was, it's later in life, I think I would pick out flavours and knew I really liked them. Like a McDonald's burger when I was a kid and I was like, I love something in them, I don't know what it was. And then realised it was the gherkin and then realised I could put that flavour into anything. So if I ever make a sandwich, it will always have something pickled in it, like guindia peppers and cornichons. Does it just like elevate it?

• 6:51Speaker 03

  I think you're right. Well, we have pickles.

• 6:52Speaker 02

  We have an array of pickles for you to enjoy this morning. I love the pickled.

• 6:57Speaker 03

  I do. Well, it's a salty palate, I think we have.

• 7:00Speaker 02

  Well, welcome, Nicola. It's so exciting that you're with us.

• 7:02Speaker 04

  Thank you for having me.

• 7:04Speaker 02

  For ages, truly.

• 7:05Speaker 04

  Thank you. That's very kind.

• 7:07Speaker 02

  People that we need on Dish.

• 7:08Speaker 04

  Thank you.

• 7:09Speaker 02

  Thank you for finally agreeing and being here this morning. Finally, finally.

• 7:14Speaker 03

  Yes, welcome.

• 7:14Speaker 02

  We've also got you a champagne because we heard you wanted a cheers.

• 7:18Speaker 04

  Slonch, slonch.

• 7:19Speaker 02

  We wanted a very cold champagne.

• 7:21Speaker 03

  I know. Woman after I am hot, you're ticking all my boxes. Pickles, cold drinks.

• 7:26Speaker 04

  I have so many questions, I'm probably going to be quite annoying, but what is, what would you say the best way to chill it is? Because I think, because is it true that you can burn champagne and like if you put it in the freezer? Is that a real thing?

• 7:36Speaker 02

  I don't know. I know that from Dynasty, is it?

• 7:39Speaker 04

  Oh, I don't know. It's some, it's some, yeah, some very posh women in some show that was like, the champagne's burnt.

• 7:44Speaker 02

  Oh, I'm sure the caviar isn't burnt.

• 7:46Speaker 04

  I know, right?

• 7:47Speaker 02

  I wouldn't know. I only eat blue guy.

• 7:48Speaker 04

  I do.

• 7:50Speaker 03

  But I don't, I've never heard that. I mean, I have. I don't normally chill it in the freezer unless I'm desperate.

• 7:54Speaker 04

  Yeah.

• 7:55Speaker 03

  You can bet those sweet mates night. But you can get those freezer pouches, you put in a freezer, they're great. Or just say, yeah, yeah, the classic way is ice, but always put a bit of salt in your water.

• 8:07Speaker 04

  Okay.

• 8:07Speaker 03

  Because that stops it defrosting so quickly.

• 8:10Speaker 04

  That's very clever.

• 8:11Speaker 03

  Unless you're so into your party that you're putting your hand in the ice buckets, put ice into your thing, which has been known at certain places.

• 8:17Speaker 02

  That has been known. That's a good chefy tip.

• 8:20Speaker 03

  Yeah, you go there, there you go.

• 8:22Speaker 04

  Great, love that.

• 8:23Speaker 02

  Salt the ice.

• 8:23Speaker 04

  Salt the ice.

• 8:24Speaker 03

  This is your ice, I'm leaving now. No salted ice.

• 8:28Speaker 02

  And we're gonna go through your likes and dislikes in a second, but we want to know first of all, what's in your fridge? What are the essentials, the non-negotiables?

• 8:35Speaker 04

  I would say French's, deli mustard, guindia, pickles, cornichons, keep me mayo.

• 8:45Speaker 04

  Kerrygold butter.

• 8:46Speaker 03

  Yeah.

• 8:46Speaker 04

  Semi skim milk, I love iced coffee.

• 8:48Speaker 03

  Yeah.

• 8:48Speaker 04

  So always have that, always lots of ice. I got a fridge with an ice maker in it.

• 8:52Speaker 03

  Nice.

• 8:52Speaker 04

  To work all out and it's heaven.

• 8:54Speaker 03

  Yeah, yeah, yeah.

• 8:55Speaker 04

  I know they say it's better to drink like lukewarm water, but just a really icy water is just.

• 9:00Speaker 03

  It's a first question.

• 9:01Speaker 04

  The best. A bar of chocolate, I'm not, I'm much more savory, salty, but like, just like a one piece is like nice. And probably, I will try and leave, this is very bougie, I will try and leave. I was really broke for all my twenties, I've earned this, right?

• 9:14Speaker 03

  Yeah.

• 9:16Speaker 04

  I was born into champagne, but I will try and leave a bottle of champagne in. So like if, you know, you have someone over, then it's always a bit chilled.

• 9:22Speaker 03

  Always chilled, yeah. I think that's a classy move, I think. That's a good host. Unlike me who's running around to the local park with going, Neil, Neil, go to Sandra's and get some ice. Get some ice, please, please, please. No, I think that's great. I always like that when you see that in a TV show and someone's pop round or a movie and like, open the fridge, champagne's already chilled. Very ad fab.

• 9:41Speaker 04

  Yeah, very, very.

• 9:43Speaker 02

  Very, we love to see it. But we heard you got a new double door fridge.

• 9:47Speaker 04

  I did. I, since I was a kid, I always wanted a, like, a lovely kitchen. What's that about?

• 9:52Speaker 02

  I always wanted one of them fridges. I don't know what that is.

• 9:55Speaker 03

  It's an American fridge, you've seen it, yeah.

• 9:57Speaker 04

  It's really mega. Because I love sauces, condiments, all that stuff. And my fridge was just tiny and just didn't fit any proper food in it. So I was like, I'm gonna get a big double door fridge and it is amazing. I open it, I'll just go, I love this fridge. It's just like, it's so mega. I was like, this was worth any hard work. I love it so much.

• 10:16Speaker 02

  Good times, good times. Are there any other kitchen things that you do rely on a kitchen gadget? Are you?

• 10:21Speaker 04

  I love a kitchen gadget. I have, for years, and this is something I could have afforded and probably didn't, but a mandolin.

• 10:28Speaker 03

  Oh, yeah.

• 10:28Speaker 04

  With like a stainless steel glove. Cause I just think it looks, it makes everything look so classy.

• 10:33Speaker 03

  Yeah.

• 10:34Speaker 04

  And it's got a chip making function on it.

• 10:36Speaker 02

  Yes. I love the glove. We talk about the glove a lot.

• 10:39Speaker 03

  Yeah, safety first.

• 10:41Speaker 04

  I'm so clumsy. Like I have, I have so many always cuts and that's the cooking one. That's from Christmas dinner.

• 10:48Speaker 03

  Oh, right.

• 10:48Speaker 04

  Cooked Christmas dinner for the first time this year and absolutely burnt myself. But always, yeah, not very good. I have two. Chefs knives, I would like to expand my collection. But yeah, I'm a terrible gadget person. I have a robot hoover that I put on every night before I go to bed. Just so like the floor will always be clean in the morning for the kitchen. Cause I'm not very tired. I will still.

• 11:09Speaker 02

  I really want a robot hoover. But I feel like I've got two dogs and one, one attacks the regular hoover. Like Pig does that and I'm like, do you really have to be like the dog that attacks the hoover?

• 11:21Speaker 04

  Does he, does he sleep in your room?

• 11:23Speaker 02

  Could do it at night.

• 11:24Speaker 04

  Just pop it on before you go to bed. And then you go for the morning, you go look at my lovely, cause I hate hoovering. It's the most boring of the household tasks.

• 11:30Speaker 02

  Oh my god, let's get a robot hoover.

• 11:32Speaker 03

  Thinking of the massacre that Pig and Betty would do on a robot.

• 11:35Speaker 02

  Destroying a robot hoover.

• 11:37Speaker 03

  It's just dead.

• 11:38Speaker 02

  Every time I have to pour it in the other room, every time I hoover.

• 11:40Speaker 03

  Same.

• 11:42Speaker 04

  But they're not, they're not as noisy. And I think they kind of fear them a little bit. They're a bit like respectful.

• 11:48Speaker 02

  Respect. There's a respect for a robot hoover.

• 11:50Speaker 04

  I have two. I have one for thousands of people. I love them. When I got my first like good paycheck. And I, that's the first thing I bought my mom.

• 11:59Speaker 02

  You need a robot hoover.

• 12:01Speaker 04

  But she is obsessed. She's obsessed. She just talks to it a bit like it's like a pet. But it's very cute and helpful. Yeah. Yeah. Yeah.

• 12:08Speaker 02

  And let's do your food favourites, the foods that you love. Pickles, we've discussed. Roast dinners, you're a fan of?

• 12:15Speaker 04

  Love. I just think it's a perfect meal.

• 12:18Speaker 02

  Yes.

• 12:19Speaker 04

  It's perfect. And my mom always sees, cause I go out for roasts quite often. But she's like, what are you getting today? And it's almost always the chicken. But I just never get sick of it.

• 12:27Speaker 02

  Yeah, same. I think it's the safest bet out.

• 12:31Speaker 04

  I think, oh, I think so. Cause I think I can get the ick a little bit sometimes with like other meats. I don't eat a lot of other meats. I'll eat beef, but that can be very fatty and that, since I was a kid. It's not for you. No, but I love like, you can do like the seasonal veg. I had one in a pub on Sunday and it had just the most delicious cabbage in the world on it. Love cabbage so much and it just, yeah, it's great. And people don't like have them throughout the year. You know, it gets really crazy during winter time, but I'm like, a roast is good any time of year for me.

• 12:59Speaker 02

  I love when it slightly changes and goes a bit springy. Another of your loves, cheese tart. Toasty, love a cheese toastie. What's going on your, are you a purist or do you add things to it?

• 13:10Speaker 04

  I think there's certain foods that I'm like, the fancy version is the best, but cheese toastie, I'm like, the cheapest is the best.

• 13:14Speaker 03

  Yeah.

• 13:15Speaker 04

  Talking like soft white bread, the squeezy one that you can tell there's loads of stuff in, like American cheese slices.

• 13:21Speaker 02

  Sticks to the roof of your mouth.

• 13:22Speaker 03

  Oh, the yellow.

• 13:23Speaker 04

  Then I will use Kerrygold because it's like the only butter I'll use, but like on.

• 13:27Speaker 03

  I love that butter loyalty, that's proper.

• 13:29Speaker 04

  Yeah, yeah.

• 13:30Speaker 02

  It's good butter, it's good butter.

• 13:31Speaker 04

  It's good butter.

• 13:32Speaker 03

  I'm a bit, yeah, I tart around on butters.

• 13:34Speaker 04

  Yeah, squash it on the pan and yeah, I lived with my friend.

• 13:37Speaker 03

  You don't put a pickle in the cheese toastie? See, I thought you might do that.

• 13:40Speaker 04

  No, I, I don't know. I just like it plain. There's certain things, I think the things that remind you of childhood, like.

• 13:45Speaker 03

  Yeah.

• 13:45Speaker 04

  We were talking about potato waffles just outside a few minutes ago and like they're so good.

• 13:50Speaker 03

  Yeah.

• 13:51Speaker 04

  Them with, aromat's not so much a thing over here.

• 13:53Speaker 03

  Yeah.

• 13:54Speaker 04

  Have you even, do you know it?

• 13:54Speaker 02

  No, that was that.

• 13:55Speaker 04

  It's sort of like a seasoned, it's a savoury seasoning.

• 13:59Speaker 03

  Right, okay.

• 13:59Speaker 04

  Very salty, there's like MSG in it.

• 14:02Speaker 03

  Yeah.

• 14:02Speaker 04

  But like that on, um, that on potato waffle, oh, it's heaven, it's so good.

• 14:08Speaker 02

  Uh, other things that you love Nicola, uh, that we found out was ceviche, fresh salads, soul, anything potato based.

• 14:14Speaker 04

  Yes.

• 14:14Speaker 02

  I mean, this sounds like our sort of dream list too here.

• 14:17Speaker 04

  Oh.

• 14:17Speaker 02

  And we also found out that you love bread, uh, you love bread rolls, a child, and you've talked about how great Maltese bread is.

• 14:23Speaker 04

  Yes.

• 14:23Speaker 02

  Which we'd not heard of.

• 14:24Speaker 03

  No, I hadn't heard of it.

• 14:25Speaker 04

  It's impossible to get anywhere outside of Malta, to be honest. And when I, I did Erasmus there when I was nineteen. And we used to walk to this bake, because they used to bake it all through the night. And it was a bakery that like, looked like it was from the time of Jesus.

• 14:37Speaker 03

  Yeah.

• 14:38Speaker 04

  It was a hole in the wall. It was this like wood fired oven and they just used to make loaves and loaves and it's very flat and round.

• 14:44Speaker 03

  And it's quite dark on top.

• 14:45Speaker 04

  It is, yeah. And it's very chewy.

• 14:47Speaker 03

  Yeah.

• 14:48Speaker 04

  And what they like to do with it is like they, they cut it in half and they rub tomatoes on it in olive oil.

• 14:53Speaker 03

  Nice, lovely.

• 14:54Speaker 04

  A little bit like pancake on tomato, but not as much tomato on it.

• 14:57Speaker 03

  Yeah.

• 14:57Speaker 04

  And just like olive oil and salt and.

• 14:59Speaker 03

  And it feels like, because Rebecca who works for me, she's Maltese.

• 15:02Speaker 04

  Oh, okay.

• 15:02Speaker 03

  And I text her, I said, what is this Maltese bread? She sent me a recipe because they make it in two stages. So you make like your base. Rise, if you like, your baguette dough and then you add it to your flour the next day, but it looked, but. The thing is, it's that wooden oven that you talk about. That's what's gonna give it all that crust and that beautiful flavour.

• 15:19Speaker 04

  It's absolutely delicious.

• 15:21Speaker 02

  Delicious.

• 15:22Speaker 03

  Right, I'm gonna get you some food.

• 15:23Speaker 02

  Oh.

• 15:24Speaker 04

  Oh my god.

• 15:24Speaker 02

  It's in time, oh my god.

• 15:26Speaker 03

  Fine, I know.

• 15:26Speaker 02

  Okay. Um, I wanted to ask you about any guilty pleasures, because you are a great fan of food and great stuff as well. Is there anything that you're like, oh, I shouldn't be indulging in this, but I am?

• 15:39Speaker 04

  I feel like the soup noodles.

• 15:40Speaker 02

  Yeah, they are good though, come on.

• 15:43Speaker 04

  I do love soup noodles. I'll try and add a bit to them, so I'm not having complete girl dinner, no protein, no nourishment type thing. So sometimes I'll like crack an egg in the bowl and mix it up and pull the noodles through them.

• 15:55Speaker 02

  Yep, you're like, I'm Angela Hartnett.

• 15:57Speaker 04

  Yeah, I'm a famous chef. Am I? I'm MasterChef. Am I winning? Like, it's amazing.

• 16:02Speaker 02

  Winning MasterChef?

• 16:03Speaker 04

  Yeah, and then some parmesan on it and some spring onions. Because I'm like, but that's quite tasty.

• 16:09Speaker 02

  Yeah.

• 16:10Speaker 04

  Because there's, I think, there's, there's a lot of joys we had in the high and lower food.

• 16:13Speaker 02

  Yes.

• 16:14Speaker 04

  If you just like one kind, I'm like, no.

• 16:16Speaker 02

  No.

• 16:17Speaker 04

  But also, like, this is a thing, not related to anything, but my sister, this is her favourite podcast, by the way.

• 16:21Speaker 02

  No way.

• 16:21Speaker 04

  My sister, when I told her that I was coming on it, she freaked out. She was like, it's my favourite podcast. She's like, oh, really excited. And my mum doesn't know who anyone is, but she knows who you are, Angela.

• 16:30Speaker 03

  Oh, yes.

• 16:32Speaker 04

  I sometimes tell her that I'm working with people and just there's no, there's nothing, but she knows who you are.

• 16:36Speaker 03

  Oh, say hello to mum.

• 16:38Speaker 04

  I will, I will. She'll be thrilled. My parents were like quite strict when we were growing up, so we weren't like, it wasn't a big snacky house. You couldn't sort of just go and get food when you wanted it, but we would sneak from her bedroom. And we would get some like white bread and we would roll it up into like this, this long thing and a glass of orange juice. And we'd go down to her room and just eat the like roll of white bread and have the orange juice, but it was like such a treat for us.

• 17:03Speaker 02

  That's what you're having today. That's what we've got you today.

• 17:07Speaker 04

  Yeah.

• 17:08Speaker 02

  We've got into your sister. It's gonna be really special.

• 17:11Speaker 04

  Actually, wouldn't be my.

• 17:12Speaker 02

  Yeah, you're like. Not no.

• 17:14Speaker 04

  It's pretty good.

• 17:15Speaker 02

  No.

• 17:15Speaker 04

  Yeah.

• 17:16Speaker 02

  Not no.

• 17:17Speaker 04

  I really wanted to be allowed to cook as a kid. And my mum was like, if we wanted to bake with her, when we do this, she would literally hold your hand.

• 17:26Speaker 04

  Yeah, you're like, this isn't fun.

• 17:27Speaker 02

  Not fun.

• 17:28Speaker 04

  So I think now my siblings and I, we all quite enjoy cooking. Cause we're like, don't have someone holding our wrists while we do it, you know? Yeah.

• 17:36Speaker 02

  Always nice to cook with someone not controlling your lips.

• 17:39Speaker 04

  Yeah, exactly. But even still, like, um, my mum, I, I got her a new kitchen. Was the thing that I got her. She always wanted one. But now when I go home and I cook with her, she's like, don't mess up my kitchen. And I'm like, well, when you cook things, sometimes a mess happens. She will stand behind me into a corner and start scooping things into the bin. So we get in such arguments. And I'm like, you can't be behind me when I'm in here. And it's just like, not, it's not the one. And she's a very honest reviewer.

• 18:07Speaker 02

  Right, okay.

• 18:07Speaker 04

  Of my food. Like, it's always scary to try a new cooking thing with her because she wants it specific. But then I started to cook, um, any green veg, like just putting it in a pan with a tiny bit of water, some butter and some lemon juice, like to make it like a little emulsion in it. Cause it just think, I hate when there's cold veg on a plate.

• 18:25Speaker 02

  Yeah.

• 18:25Speaker 04

  Like, I just hate when there's a bit of weird sad broccoli. And I'm like, no, but she enjoyed that, yeah.

• 18:31Speaker 02

  My mum as well, one of the things that I, was my biggest problem.

• 18:35Speaker 04

  Yeah.

• 18:35Speaker 02

  With Eileen's fantastic cooking was the amount of time she'd boil things for.

• 18:40Speaker 04

  Oh, yeah.

• 18:41Speaker 02

  Get that broccoli boiling for like 45 minutes.

• 18:44Speaker 04

  A hundred percent. My mum makes me laugh, bless her, every time. She watches a lot of cooking shows, but every time she sees any chef cook lamb, I know, I can, I'm waiting for it. She goes, that's too pink.

• 18:58Speaker 04

  She's like, that's too pink, I wouldn't like that now. And I'm like, I know.

• 19:01Speaker 02

  I know. My mum does the exact same.

• 19:03Speaker 04

  Yeah, yeah, yeah.

• 19:03Speaker 02

  Like watching a professional chef on TV, she's like, that's, that's wrong.

• 19:07Speaker 04

  Yeah, she's like, you're giving them all food.

• 19:08Speaker 02

  That's undercooked, they're all gonna die. Um, we also have some of your dislikes, pork, lamb, goat's cheese. No, not together.

• 19:17Speaker 04

  It's a nightmare. Ghost cheese is just, I think it's disgusting.

• 19:21Speaker 02

  Oh, was it textural maybe?

• 19:23Speaker 04

  No, no, not texture, it's the taste. It tastes like manure or something too. I'm just like.

• 19:28Speaker 03

  Farmyardy sort of.

• 19:29Speaker 04

  Very farmyardy, yeah.

• 19:31Speaker 02

  Also beetroot, no beetroot?

• 19:33Speaker 04

  Tastes like moles to me.

• 19:34Speaker 02

  Mmm, wow, okay.

• 19:35Speaker 04

  I just can't be dealing, yeah.

• 19:37Speaker 02

  Okay, you previously said anything marzipani can get out of my life.

• 19:42Speaker 04

  Did I say that's a very intense thing?

• 19:44Speaker 02

  You did say that.

• 19:45Speaker 04

  I do stand by it, but it's a very intense way of.

• 19:46Speaker 02

  Very intense way of talking about marzipan. On the drinks front for likes, we have cold champagne.

• 19:51Speaker 04

  Yes.

• 19:52Speaker 02

  Temperature, okay?

• 19:53Speaker 04

  Temperature perfection.

• 19:54Speaker 02

  But is it a no to a coffee?

• 19:56Speaker 04

  I have coffee but decaf. I'm not great with caffeine. I can have one like.

• 20:00Speaker 02

  What happens?

• 20:01Speaker 04

  Shaky shaky, heart race. I'm very sensitive to it. So my friends, I went on holiday, my friend, have you ever met Jonathan Van Ness?

• 20:09Speaker 02

  Yes.

• 20:09Speaker 04

  Yes, he's a very good friend of mine.

• 20:11Speaker 02

  Yeah.

• 20:11Speaker 04

  And we went on holiday together and he was like, why don't you like mornings? And he was like, oh, you don't have caffeine. That's, I was just like, you know, yeah. He's up at six, like bouncing, dancing and I'm like, ugh.

• 20:21Speaker 02

  See you at lunch, please.

• 20:23Speaker 04

  Yeah, it takes me a while.

• 20:24Speaker 02

  Do you wake up like, or do you wake up just like naturally?

• 20:27Speaker 04

  Always groggy, since I was a child. Yeah, always. Are you, well, you have to be a morning person.

• 20:32Speaker 02

  I, uh, yeah, I think I am. I don't want to say I am, I don't think.

• 20:35Speaker 04

  No, that's fine. You can, that's great. I'm happy for you.

• 20:38Speaker 02

  Thanks, Nicola.

• 20:39Speaker 04

  Yeah.

• 20:40Speaker 02

  Me sometimes says like, you have the job you deserve because.

• 20:45Speaker 04

  Oh, well done, yeah.

• 20:46Speaker 02

  I wake up like, ba-da-ba, and he's all like, he's snoozy.

• 20:49Speaker 04

  I wish I was. When I was a child, this is terrible, I don't know why my parents allowed this, but I hated the mornings so much that I, um, I just didn't want like the big light on. So I remember one morning my dad bringing a lamp in from the living room, youngest child, can you tell, to like put, to have softer light in the morning. I'm like, you shouldn't have allowed this.

• 21:08Speaker 02

  Oh, I love that.

• 21:09Speaker 04

  Because now in the morning, I'm like, no, everything's so bright. Yeah, it's a lot.

• 21:13Speaker 02

  Bring a lamp in, please.

• 21:14Speaker 04

  I know, I know.

• 21:15Speaker 02

  Please.

• 21:15Speaker 04

  Yeah.

• 21:18Speaker 02

  The food's arrived.

• 21:19Speaker 03

  Yeah.

• 21:19Speaker 02

  Talk us through what we've got here, Ange.

• 21:21Speaker 03

  Yes, so we've got a chipotle lime roast chicken. Sorry.

• 21:25Speaker 02

  Oh, sorry, Nicola.

• 21:26Speaker 04

  Short arms and legs.

• 21:27Speaker 03

  With quick pickled onions, served with smashed roast Jersey Royals.

• 21:32Speaker 02

  Mmm. So tell us how you made this chicken, Ange. What is the process?

• 21:35Speaker 03

  So.

• 21:36Speaker 02

  This is delicious.

• 21:37Speaker 03

  Thank you.

• 21:37Speaker 04

  So yummy.

• 21:38Speaker 03

  So you mix together your chipotle paste that's already made from Waitrose, sour cream, garlic, coriander leaves and juice of one lime. Mix all that together and then you go under the breast of the chicken. So sort of between the breast and the skin, under the skin, and just sort of stuff it all into the chicken.

• 21:54Speaker 02

  Talk me through that because I've never actually done that because I just think, ooh.

• 21:59Speaker 03

  Ooh.

• 21:59Speaker 02

  I feel a bit ooh.

• 22:00Speaker 03

  Ooh.

• 22:01Speaker 02

  So talk us through, is there a pro tip?

• 22:03Speaker 03

  Well, I mean, the thing is, you're literally, it comes away naturally.

• 22:07Speaker 02

  Right.

• 22:07Speaker 03

  You know, so you literally lift the first sort of piece of the skin and you just gently push your thumb or finger through to open it up. And what I did was I opened it up and then spooned all the liquid in because it was quite liquidy, the marinade. Put it through there and then with my thumb just massaged it round so it's spread evenly across the breast. Anything left, I spread over all the chicken. I used the lime that was left because I juiced one lime, put it through inside the chicken along with the stalks from the coriander. And then you roast for about an hour and 20 minutes. Put it into a roasting tin, add a couple of spoons of water so that as it starts to give off all its juices, it mixes with the water and that forms your base.

• 22:45Speaker 04

  Yeah.

• 22:45Speaker 03

  And then that's all the sauce you've got here, you see, as well.

• 22:47Speaker 02

  That's good.

• 22:48Speaker 04

  It's delicious. It's really, really good.

• 22:49Speaker 03

  And then we're serving it with this lovely quick pickled onions, which are basically sliced red onions, added some lime juice. I added a little bit of sugar and some salt and a little bit of white wine vinegar as well. You know, but you can make it with just salt and lime juice and red onions.

• 23:07Speaker 04

  It's really, really delicious. It's really fresh.

• 23:10Speaker 02

  That is a juicy chicken. Do you think that's from going under the skin with the?

• 23:13Speaker 03

  Under the skin, you know, I covered it slightly with foil at the beginning just so it keeps moist and it steams a little bit. And then take the foil off halfway through so then it really roasts all together.

• 23:25Speaker 04

  It's really delicious. It's so juicy and tasty and, yeah.

• 23:29Speaker 03

  And there's like a little red onion and tomato salsa there.

• 23:33Speaker 02

  Yeah, this, this is really good.

• 23:34Speaker 03

  And so it's just red onion sliced, cooked down really slowly, but not slowly, for about twelve minutes till they really cook down and they're soft.

• 23:41Speaker 04

  Yeah.

• 23:42Speaker 03

  Then you add garlic into there, chopped garlic, and you also add tinned tomatoes. And I also added a little bit of chipotle chili into there as well.

• 23:49Speaker 04

  Yeah.

• 23:50Speaker 03

  And then cook that until you have this nice, thick paste.

• 23:52Speaker 02

  So good.

• 23:53Speaker 04

  It's really, really amazing.

• 23:54Speaker 03

  And garlic goes in the marinade as well, in the chicken, so garlic everywhere. You can feel it tasting.

• 23:59Speaker 04

  Yeah.

• 23:59Speaker 02

  And then you've done sort of a smashed roast Jersey Royal. They're really good. I love a little mini smashed potato. What was your process?

• 24:08Speaker 03

  Okay, so this is a recipe by Chetna McCann. And then it's just Jersey Royals boiled until they're cooked, drain them well, and then you mix them with olive oil, butter, fresh coriander leaves, and some finely chopped chili, and toss it all in together, then into a roasting tin, into a hot oven, and you roast them for about thirty-five to forty minutes.

• 24:27Speaker 02

  Mm-hmm.

• 24:27Speaker 03

  And there you have, so you've got roasted little coriander. There's a lot of coriander here for someone who doesn't like coriander, but I've done this for you, Nicola.

• 24:32Speaker 04

  Oh, bless you.

• 24:33Speaker 02

  Thank you.

• 24:33Speaker 04

  Because people who don't like coriander really hate it.

• 24:36Speaker 02

  Yeah, they do.

• 24:37Speaker 03

  It's all right. You know, I'm a big fan. I'm a big fan. I'll make the sacrifice.

• 24:40Speaker 04

  Oh, bless you, thank you.

• 24:41Speaker 02

  Thank you, Angela.

• 24:42Speaker 03

  And we're serving it with a number one Laval Alborinio, if you'd like some white wine. Would you like some more champagne?

• 24:48Speaker 04

  Sure. I never say no.

• 24:50Speaker 02

  Yeah, I mean, sure.

• 24:51Speaker 03

  Sure, why not?

• 24:52Speaker 04

  Sorry, thank you very much.

• 24:53Speaker 02

  And this is really good.

• 24:54Speaker 04

  Thank you.

• 24:54Speaker 02

  And if you wanna try this recipe, or get the ingredients, or get the wine, the Alborinio, you can go on

• 24:59Speaker 04

  Thank you so much.

• 25:00Speaker 02

  Waitrose.com

• 25:01Speaker 04

  Thank you.

• 25:01Speaker 02

  forward slash dish recipes. So go on there and you can find all the information.

• 25:07Speaker 03

  What do you think, Sarah?

• 25:08Speaker 02

  And Angela has also done a step-by-step how-to video, which you can get if you go and follow us on Instagram and YouTube. Should we talk about Big Mood?

• 25:19Speaker 04

  Yeah, let's talk about it.

• 25:20Speaker 02

  Let's talk about this. So a brand new series of Big Mood, Big Mood Two.

• 25:23Speaker 04

  Big Mood Two.

• 25:24Speaker 02

  And if anyone's not seen Big Mood, fill us in because it's such a brilliant show, and it's been so loved and received so well. And it was a huge hit, I know, the first series for Channel Four.

• 25:36Speaker 04

  Yeah, it was the most-watched Channel Four show since Derry Girls.

• 25:40Speaker 02

  Wow.

• 25:41Speaker 04

  Yeah.

• 25:41Speaker 02

  What's the comment thread?

• 25:43Speaker 04

  I know, I'm like, I'm like, please sell that to Catherine. That's really impressive. Please keep hiring me, so I can keep getting my gas bill. Thanks so much.

• 25:50Speaker 04

  But yeah, it's a comedy that then morphs into a drama in some ways. Like, I think my character Maggie is a playwright who has bipolar disorder. It was written by one of my best friends, Camilla White-Little. I've known her 17 years this year, which is crazy. I think we always wanted to work together. We met at drama school. She was training as an actor, left, was like, I hate this. And I wanted to cover myself in tattoos and dye my hair mad colors, which is harder to do if you're an actor. Yeah. And she wrote a short play in this, like, small competition, and it was so funny and brilliant. And I was like, oh, she's gonna be a famous writer. That completely makes sense. And then, yeah, we always wanted to do something together. Yeah, it was one of those jobs where I never sort of agreed to do it. It just morphed and happened. And yeah, I just, I've loved being part of it. It's a really special show.

• 26:35Speaker 04

  It's, you know, my character has bipolar disorder and it's not, it's not a show about bipolar disorder, but it certainly examines it, I think, in a really interesting way because it's through the lens of comedy. So you're never making fun of it, but you see how much it complicates her life. And it does sort of bring up these ridiculous situations at times. But we've had amazing feedback from the first series of people that have had bipolar, work with someone that has it, married to someone with bipolar, that said it was like a really true reflection, they felt, and they'd not seen it so much on TV, which was incredible feedback. But yeah, so it's a comedy that deals with very tough things. So it gets dark, definitely.

• 27:11Speaker 02

  Yeah, but I think it does it in such a good way. And I think it, like you say, it's not the focus of the show. It's more about friendship and how you guys interact with each other. And I also love how it's about how friendships can maybe like unravel or shape shift over the years, you know? Because it's like the person you're the most honest with. So, you know, your best friend's gonna...

• 27:32Speaker 03

  And as you grow up with someone, you change. You all have different parts of things going on in your life. So, you know, it's reacting to that, isn't it?

• 27:39Speaker 04

  And it's, yeah, and it's a funny time. I think they've just entered into their 30s and they're trying to figure one another out and trying to heal and become the best versions of ourselves and whatever Instagram tells us we need to be doing. They're trying to do that and really butting heads against one another, but... It's a gorgeous cast, like Lydia West, she's just the sweetest human lover.

• 27:58Speaker 03

  Yeah.

• 27:58Speaker 02

  And it's like a show that I think is, I don't know, it feels really fresh in the way it manages to be serious and heartfelt and really funny and we're saying like just so honest, it's such honest writing, isn't it? It's not like ridiculous writing.

• 28:16Speaker 04

  No, it feels very true, certainly people I know, I'm like that part of London and someone said it's an extremely millennial show and I'm like, it really is.

• 28:25Speaker 02

  When you did the first series, you were doing it at the same time as a shoot in Bridgerton.

• 28:29Speaker 04

  Yeah.

• 28:30Speaker 02

  So you were doing Bridgerton and Big Mood at the same time, which is such a, I imagine a stretch of two different parts of your brain and your abilities.

• 28:39Speaker 04

  Demented.

• 28:39Speaker 02

  How did you do that? And what was the schedule? Was it some, were you sometimes doing it day by day?

• 28:44Speaker 04

  We did Bridgerton, it was, it's an eight month shoot generally, a Bridgerton season. So it was at the end of it, we started to overlap. So I did, let's say, a full week on Bridgerton, then a full week on Big Mood, then the weekend Bridgerton. So I just felt, I didn't know my arse from my elbow, honestly, for that time. But I also, deep down, I was like, this is what you want to be doing though. You are so lucky.

• 29:04Speaker 02

  Yeah.

• 29:05Speaker 04

  You'll be tired for right now. And I did sort of, it's funny because I say to people, oh, I cried a lot. People go, oh my God. And I go, no, look, crying's not bad.

• 29:12Speaker 02

  Yeah.

• 29:12Speaker 04

  Crying is just a release of what's inside you and it's, your body going, I'm really tired and I want to stop. But you're going, no, just come on, just push through, push through. And yeah, it was all worth it. I'm delighted. Yeah.

• 29:22Speaker 02

  Oh, good. I like that you had the outlook and could have a word for yourself. And you're like, no, this is, this is all right.

• 29:27Speaker 04

  I think crying's a good, it's a good thing. It's important to let the tears out sometimes.

• 29:31Speaker 03

  And it's that time period, you know, there's a final time, you know, it's going to end.

• 29:34Speaker 04

  And I'd never led a show before, let alone two. And I thought, you are so lucky right now to be doing both these jobs.

• 29:41Speaker 02

  Hmm. And was it always what you wanted to do when you were younger? Yeah. From what age do you think you realised you wanted to act?

• 29:47Speaker 04

  Four or five, I would say. My sister taped The Wizard of Oz on TV and I watched it and I thought, I wanted to do that. I didn't know what it was, but I thought that is for me.

• 29:56Speaker 02

  Yeah.

• 29:56Speaker 04

  Because it just seemed like magic and I would re-watch it and become obsessive and just, it just was everything. I think it. It felt like real life magic, which it really can feel like sometimes. Getting to step into another person's shoes and travel to a magical land or know what it's like to live in the past. Like all of that stuff. I love, there's a moment on set when it, cause I mean, sets can be huge. Like the Bridgerton set is enormous. There's hundreds and hundreds of people that work on that show. But where they ring a bell in the studio and everyone goes completely quiet. And we all just get into a scene and you're like, there's something special to me about a bunch of grownups agreeing that we're making this world.

• 30:36Speaker 03

  Yeah.

• 30:36Speaker 04

  And it does feel like something special and I'm very distractible, ADHD, but in that moment, I think my brain just goes. And I can really lock in and I just, it does feel like magic. I love it. Yeah.

• 30:45Speaker 02

  When I said to my mum you were coming on, my mum was like, oh, I love her. Love her, love her in Bridgerton.

• 30:51Speaker 03

  Yeah.

• 30:52Speaker 02

  Um, and she was very excited you were coming on and I wanted to ask you to share what happens with your mum and Bridgerton.

• 31:00Speaker 04

  Oh.

• 31:00Speaker 02

  Because wasn't it part of the deal that you got a special cut?

• 31:04Speaker 04

  Yeah, I thought I had a deal where I was like, I don't, I want a special cut of it without any of the sexy bits.

• 31:08Speaker 03

  Yes.

• 31:09Speaker 04

  So I can watch it with my mum.

• 31:10Speaker 03

  Yeah, sure.

• 31:10Speaker 04

  And they were like, no one gets that.

• 31:12Speaker 03

  Yeah.

• 31:13Speaker 04

  Like.

• 31:14Speaker 02

  You can do that. Yeah, yeah.

• 31:16Speaker 04

  You can do it yourself, like on, you know, Final Cut Pro, but we're not doing it for you.

• 31:20Speaker 02

  Come on Netflix.

• 31:21Speaker 04

  But yeah, cause I know the people started messaging me like, how did you get that? I'm like, I didn't, I didn't.

• 31:25Speaker 02

  I did it. Oh yeah. Nightmare for them. Like every actor's like, can you cut this bit out?

• 31:30Speaker 03

  Yeah.

• 31:30Speaker 04

  No, I get told off by my mum quite a lot. Like I am, like even when she first watched Dairy Girls, there was a lot of swearing in it. She was like. And I was like, I didn't even write it. And then the first episode of Bridgerton, I tried to get her to watch, cause I had the episodes before it came out. And then about two and a half minutes in is the first bare bottom, Johnny Bailey's lovely bottom, but she was like, she was like, I don't know why they're doing that. Cause she thought it was Downton Abbey and I was like, it's not quite that. Like it's kind of something. She was like, why is that, why is that happening? Why is that? But then now she's like, she loves it so much. And yeah, she gets very excited.

• 32:03Speaker 02

  And we've just had season four.

• 32:05Speaker 04

  Just had season four.

• 32:06Speaker 02

  And there's gonna be a season five.

• 32:07Speaker 04

  Season five, it started filming already. So I'm, I won't be in it very much, but like, I'm always happy to. Come back. I think it's such, it's a genuinely lovely job to come back to. But like, I have it so good now. Cause I come in for a few days. I'm like, yay, how is everyone? I'm like, I'll see you in two months. Like they're working super, super hard and I'm just like coming back. It just, it's lovely.

• 32:29Speaker 02

  Actually, speaking of the family and the sex scenes, we had to watch your sexy, I had to watch your sex scene with my niece.

• 32:37Speaker 04

  Why?

• 32:37Speaker 02

  Cause we, it was on Gogglebox. So we were watching it and it was like the scene on the Cheshlang. Cheshlang?

• 32:44Speaker 03

  Cheshlang, yeah.

• 32:45Speaker 02

  That scene and me and Liv, and me and Liv, I mean, my niece is thirty one.

• 32:49Speaker 03

  Yeah.

• 32:50Speaker 02

  But me and Liv are always like, ugh.

• 32:52Speaker 04

  Still a bit embarrassing, yeah.

• 32:54Speaker 02

  You still, yeah.

• 32:55Speaker 04

  No, my mom.

• 32:56Speaker 03

  Never wanna watch it with your family.

• 32:57Speaker 02

  No.

• 32:57Speaker 04

  Absolutely not.

• 32:58Speaker 02

  Don't worry, none of you are in it.

• 32:59Speaker 04

  Even season two.

• 33:01Speaker 02

  Like, no way, no way.

• 33:03Speaker 04

  I think I avoided that because we did a second premiere and there was a screening in Galway where I'm from and my, my mum was there and my sister and lots of family friends. But like they were watching it in a screen and I got to leave and I was like, enjoy, bye.

• 33:17Speaker 02

  You don't wanna watch it with them.

• 33:18Speaker 04

  Don't wanna know, yeah.

• 33:19Speaker 02

  And I wanted to ask you something which I really loved, that you talked about in an interview you did with Harper's Bazaar. And the quote is that you said that you have a face that says, please come and sit beside me on public transport. I just give off that energy.

• 33:32Speaker 04

  Yeah.

• 33:33Speaker 02

  I love that quote.

• 33:34Speaker 04

  Yeah, it's true.

• 33:35Speaker 02

  Does that happen? Are people like, do people come up to you and be like, oh my god, Nicola, where are you?

• 33:39Speaker 04

  He used to ask me for directions all the time. And I actually don't have a bad sense of direction, but also I looked like a child for like a really long time. So I was like, I would only go and ask a child, like, how do I get, you know, to the shop? But whenever actors go, I'm shy. You're like, you're not shy. You couldn't be, but I do quite, I think one on one and I'm like, I very much have that divide of like, if I'm performing, I'm performing, you can look at it. And then I step away, I'm like, don't look at me, I'm not doing anything interesting. I wanna go.

• 34:05Speaker 03

  You want your privacy, yeah.

• 34:06Speaker 04

  Definitely, definitely.

• 34:07Speaker 03

  That must be hard to have dealt with, you know, because when you think about Dairy Girls, the fame it must have brought you.

• 34:12Speaker 04

  Well, it was funny because that was weirdly sort of manageable in a way because it was a show that people went, really love it. And you go, oh, thanks.

• 34:19Speaker 03

  Yeah.

• 34:20Speaker 04

  And then when Bridgerton was coming out, I was like, oh, well, I know what that's like. And then. That the numbers of that were unfathomable. So then coming out to the world again post Covid.

• 34:28Speaker 03

  Yeah.

• 34:29Speaker 04

  Was like a lot. I was like, oh, this is like much bigger than I sort of understood. Yeah. And then season three, which I was the lead of, was like, yeah, a lot of stuff. And you're like, oh, I don't want all of this. I don't actually. I think if you really wanted that, I'm like, you'd be mad.

• 34:46Speaker 03

  Yeah, of course.

• 34:46Speaker 04

  Like, I think like, and also I think that attention is better given to pop stars. I'm not being facetious in any way, or like, and I think there's a real place for celebrities as celebrity.

• 34:54Speaker 03

  Yeah.

• 34:55Speaker 04

  Genuinely, because I think human beings are inherently nosy. We want to know what's going on. We want to. But I'm like, actors are the worst for that.

• 35:01Speaker 03

  Yeah.

• 35:02Speaker 04

  Because you need to watch us as other people. So you don't need to know what I'm doing. You don't, I mean, that, none of that's interesting. Like, I think celebrities, I think reality TV. People that show you.

• 35:11Speaker 03

  Smart way to live your life, I think. Yeah.

• 35:14Speaker 04

  Definitely.

• 35:14Speaker 03

  You know, with those boundaries. Otherwise, you're, you know, you feel public property.

• 35:18Speaker 04

  Definitely, but people sort of feel like they are anyway. Like, they see a paparazzi picture of you and they go, well, why did you do that? And you're like, well, I didn't know it was happening. So that's the first part of that. But yeah, it's definitely, it's a tricky one because I think a man in the industry, like a male actor is able to have a lot more mystique and go, well, I don't want to answer questions. But as a woman, you're expected to give a little bit more.

• 35:40Speaker 03

  Right.

• 35:41Speaker 04

  Of yourself. So it's a very tricky. And also, if you're like an open book person, it's quite hard to be like, no, no, don't ask me that. I can't tell you if I like pickles or not.

• 35:53Speaker 02

  I'm mysterious.

• 35:54Speaker 04

  Very. I'm going to become mysterious now.

• 35:56Speaker 02

  Yeah, very mysterious. How do you do it? Because like, something like Dairy Girls was huge, like you say. But then Bridgerton, I think, enters a different dimension because then you have like, you know, my mum in her eighties being like, I love Nicola Cockburn. So you've got like, basically.

• 36:10Speaker 03

  Everyone.

• 36:10Speaker 02

  Everyone. Everyone. And I think when she knows who someone is, like, you're famous. Yeah.

• 36:15Speaker 04

  But not like straight men, not like dads. Because my, my brother-in-law is a huge football fan. So I took him to an Arsenal game and I was like completely anonymous. I was like, this is where I need to go. If I want to, I feel fan-bye. I just, you know.

• 36:33Speaker 02

  The dish team rarely miss, you know, a chance for wordplay.

• 36:36Speaker 04

  All right.

• 36:37Speaker 02

  And we're marking the return of Big Mood.

• 36:40Speaker 03

  Yeah.

• 36:40Speaker 04

  Okay.

• 36:41Speaker 02

  We, so food.

• 36:42Speaker 04

  Yeah.

• 36:43Speaker 02

  See what's gonna happen here.

• 36:44Speaker 04

  Yeah, yeah, yeah.

• 36:45Speaker 02

  We're gonna read some moods to you. You tell us the food for that mood.

• 36:48Speaker 04

  Okay.

• 36:49Speaker 02

  It's big food.

• 36:50Speaker 04

  Big food.

• 36:50Speaker 02

  Yeah, big food.

• 36:51Speaker 04

  Go, I love that.

• 36:52Speaker 02

  Season two. Okay, so we'll give you a scenario and then just tell us what sort of food that puts you in the mood for.

• 36:59Speaker 03

  So a night in a tent, camping under the stars.

• 37:02Speaker 04

  Ooh.

• 37:03Speaker 02

  Would you do that, Nicola?

• 37:04Speaker 04

  I have done many years ago on the Aran Islands, which are off the coast of...

• 37:08Speaker 03

  Yeah.

• 37:08Speaker 04

  I don't think I'm a natural tent girlie.

• 37:11Speaker 02

  Right.

• 37:11Speaker 04

  I have a lot of respect for indoor plumbing.

• 37:13Speaker 02

  Right.

• 37:13Speaker 04

  I think that's a really wonderful thing.

• 37:16Speaker 02

  It's a great invention, yeah.

• 37:17Speaker 04

  So I haven't been to a festival in many years. I'm like, I need to know where the nearest bathroom is. Do you know what I mean? Yeah, oh, what would be nice. I feel like...

• 37:24Speaker 03

  Barbecuer-y sort of.

• 37:25Speaker 04

  Yeah, I love a barbecue. I don't eat pork, but like a chicken sausage.

• 37:28Speaker 03

  Yeah.

• 37:29Speaker 04

  In a roll and all like the burnt bits get stuck to the bread.

• 37:32Speaker 02

  Let's go camping.

• 37:33Speaker 03

  Yeah.

• 37:34Speaker 04

  Let's do it.

• 37:34Speaker 02

  Let's go.

• 37:35Speaker 04

  Yeah.

• 37:35Speaker 03

  Yeah.

• 37:36Speaker 04

  Yeah.

• 37:36Speaker 02

  The morning after, a big night at the local pub.

• 37:40Speaker 04

  The really weird thing that used to always make my hangovers feel better were fruit pastel ice lollies.

• 37:46Speaker 02

  Oh.

• 37:47Speaker 03

  Oh.

• 37:47Speaker 04

  They're just sort of magic. I don't know. They're just like, it's just like pure sugar probably. But it's cold and refreshing, but they're very good.

• 37:54Speaker 02

  Mmm.

• 37:55Speaker 04

  But I eat them quite weird. I have to like bite them layer by layer. I do bite ice cream. That's something people really hate.

• 38:01Speaker 02

  So layer by layer, colour by colour.

• 38:02Speaker 04

  Layer by layer, bite it.

• 38:03Speaker 02

  Okay.

• 38:04Speaker 03

  That's interesting.

• 38:06Speaker 04

  You were like, right.

• 38:07Speaker 02

  Right. No, I like them as specific. I like, no, it's not like fried eggs. It's like layer by layer, fruit pastel lolly. Let's do a dinner party that you're hosting, round yours.

• 38:18Speaker 04

  Yep.

• 38:18Speaker 02

  Five or six friends.

• 38:20Speaker 04

  Okay.

• 38:20Speaker 02

  Plus me and Angela.

• 38:21Speaker 04

  Okay.

• 38:22Speaker 02

  Yeah. It's a Friday night.

• 38:24Speaker 04

  Friday night.

• 38:24Speaker 02

  That's the mood, what's the food?

• 38:26Speaker 04

  I really, yeah, I do love Mexican because I feel like it's like this, lots of little bowls of things, bits. Everyone can make their own little version. So I like to do chicken tacos and... Season them up well, cook them in a, on the stainless steel, get a nice little sear on them, and then I deglaze the pan with some, um, um, orange juice.

• 38:45Speaker 02

  Nice.

• 38:45Speaker 04

  And then pour it on top in a little lime and nice and fresh. And then, I remember one time, this is so tragic, cooking chicken tacos and beef tacos, slow cooked beef, and bringing them to my friend Camilla's house, who I've talked about so much.

• 38:57Speaker 02

  Yeah.

• 38:57Speaker 04

  Who I don't live with, just to say again.

• 38:59Speaker 02

  You don't live with.

• 38:59Speaker 04

  Yeah, but I brought them to her house and got out of the car and dropped both pots on the ground.

• 39:05Speaker 02

  Oh no.

• 39:06Speaker 04

  I will tell you, the foxes in Walthamstow had the best day of their life.

• 39:09Speaker 02

  Yeah.

• 39:10Speaker 04

  And I'd made the, um, I'd made the tortillas and everything.

• 39:14Speaker 02

  No.

• 39:14Speaker 04

  Which was too much. I do too much. A lot.

• 39:18Speaker 03

  Okay, so at lunchtime, during a shift at the opticians.

• 39:21Speaker 04

  Oh.

• 39:22Speaker 02

  Oh, tell us why.

• 39:24Speaker 04

  Yes, I worked at an opticians in Galway. I couldn't even get a full-time job in Galway doing anything. There was no work going. Went for an eye test and they were like, we need someone two days a week. I was like, I'm your girl.

• 39:33Speaker 02

  Yeah, I'll do it.

• 39:35Speaker 04

  What did I used to get? I think I used to get like a lot of like burritos and stuff like that, or, or like bring in, I love a wrap.

• 39:42Speaker 02

  Yeah.

• 39:43Speaker 04

  Bring in like a nice wrap with salad or stuff like that.

• 39:46Speaker 02

  I love your life in the opticians. Yeah.

• 39:47Speaker 04

  I've never, actually, there's a crazy story I've never told before.

• 39:49Speaker 02

  Go on, tell us.

• 39:50Speaker 04

  I can tell you. Okay. So, a lot of people that come in are quite elderly.

• 39:54Speaker 02

  Yeah.

• 39:54Speaker 04

  Right? So you would look on, you know, their form and ring and you'd be like, hello, John has GSI test. And then John's widow would be like, my husband died. And you'd be like, oh, this is absolutely horrible. It happened to me enough times that I was like, I can't do this anymore. I need to figure out a system. So in Ireland, there is a website. It's my mum's favourite website. It's called R I P dot I E.

• 40:19Speaker 04

  I'm not making any of this up. She's on it. It's the only website. She knows how to go on her phone because she goes, okay, Google, R I P dot I E. So it's the death notices, which you also should have.

• 40:30Speaker 02

  Oh my god.

• 40:31Speaker 04

  In this country, because how do you know if someone died?

• 40:33Speaker 02

  Yeah, how do you know if someone's dead?

• 40:35Speaker 04

  Exactly.

• 40:36Speaker 02

  Why?

• 40:36Speaker 04

  So, what I started to do was, if I saw someone's date of birth.

• 40:40Speaker 02

  Yeah.

• 40:40Speaker 04

  That was a little bit. Further into the past.

• 40:43Speaker 02

  Yes.

• 40:44Speaker 04

  I would go, I'm gonna put them into r i p dot I.

• 40:46Speaker 02

  Yeah.

• 40:46Speaker 04

  And I'm gonna, so I put them in their details and then if they had passed away, I would print the page and I would staple it onto the thing and I'd put it in the back office.

• 40:53Speaker 03

  Oh, very efficient.

• 40:55Speaker 04

  However, there's a second part to this story.

• 40:57Speaker 02

  Oh, no.

• 40:57Speaker 04

  We got a lot of nuns coming in, right? So it'd be like Sister Ignatius, born nineteen thirty two. And I started kind of then in my head going, guessing if people were dead.

• 41:06Speaker 03

  Yeah.

• 41:08Speaker 04

  Just being honest, that's what I did.

• 41:09Speaker 02

  Yeah.

• 41:10Speaker 04

  So it's like nineteen thirty two, I don't think so.

• 41:11Speaker 02

  Dead.

• 41:12Speaker 04

  R i p dot I E, Ignatius, da da da da. They were always alive. Nuns are immortal.

• 41:19Speaker 04

  They would, and they would never like, so I would call up the abbey. Yeah. Be like, hello, just to let you know, Sister Ignatius is due for her eye test.

• 41:25Speaker 03

  Yeah.

• 41:26Speaker 04

  And Sister Ignatius would come in promptly the next week.

• 41:28Speaker 03

  Yeah.

• 41:29Speaker 04

  They never put it off.

• 41:30Speaker 03

  Yeah.

• 41:30Speaker 04

  Because you ring them and they're like, yeah, I'll do it in two months. You're like, well, you shouldn't be coming in now, macular degeneration is a real problem. The nuns would come in, they would get the fanciest glasses. They would be like, I will have the Guccis.

• 41:40Speaker 03

  Yeah.

• 41:40Speaker 04

  I will have the slim down lenses. I will have the blue light protection and.

• 41:45Speaker 02

  Wow, go on, nuns.

• 41:47Speaker 04

  True story.

• 41:47Speaker 03

  Love them, love the nuns.

• 41:49Speaker 02

  Love the nuns.

• 41:50Speaker 03

  Sister Ignatius, over it.

• 41:51Speaker 04

  Yeah, it's quite a fun job.

• 41:52Speaker 02

  Yeah, really fun job, yeah. What was your oldest nun, do you think?

• 41:56Speaker 04

  They were so old.

• 41:57Speaker 03

  Yeah.

• 41:58Speaker 04

  But they would come in, but they had no stress.

• 41:59Speaker 03

  Yeah.

• 42:00Speaker 04

  And I was like, there's something, we need to study this.

• 42:02Speaker 03

  Understand what, yeah.

• 42:03Speaker 04

  They were like, they're married to Jesus.

• 42:04Speaker 02

  Yeah.

• 42:05Speaker 04

  They are wearing comfortable shoes.

• 42:06Speaker 03

  Yeah. They're not dealing with day to day life.

• 42:10Speaker 02

  No. And also like no outfit choices.

• 42:13Speaker 03

  Yeah.

• 42:13Speaker 04

  Yeah, they know what they're wearing every day. Their like outfit of the day, a habit, like.

• 42:17Speaker 02

  Yeah.

• 42:18Speaker 03

  Right.

• 42:20Speaker 03

  Love that.

• 42:22Speaker 03

  So I think before we do fast food quiz, we'll do a little, little sweetness.

• 42:25Speaker 02

  Oh, yes.

• 42:26Speaker 03

  So a little Ferrero Rocher.

• 42:27Speaker 04

  Did the ambassador send these especially?

• 42:29Speaker 02

  He's not the ambassador.

• 42:29Speaker 03

  These are specially rolled. I made them for the ambassador.

• 42:32Speaker 04

  Oh, thank you.

• 42:34Speaker 03

  He said, you can have them back. Are you allowed, can you have one?

• 42:36Speaker 02

  Can they've got gluten in it.

• 42:37Speaker 03

  Gluten in it, yeah, it's gluten free.

• 42:39Speaker 02

  Oh my God, they've got a QR code on them now.

• 42:41Speaker 03

  No.

• 42:42Speaker 02

  I don't know how I feel about that.

• 42:44Speaker 04

  They're still so fancy to me.

• 42:46Speaker 03

  They are fancy. I've always felt they are fancy.

• 42:49Speaker 02

  Oh, it just takes you to the website.

• 42:50Speaker 03

  Yeah.

• 42:52Speaker 03

  Corset house, what else did you think it was?

• 42:54Speaker 04

  I've never been eating a Ferrero and go, God, I wish I was on their website.

• 42:57Speaker 02

  I know. They do an ice cream.

• 42:59Speaker 04

  Would I like?

• 43:00Speaker 03

  Yeah.

• 43:00Speaker 02

  They do a giant one.

• 43:02Speaker 04

  I love a Raffaello as well, which is like the white Ferrero with some, ooh.

• 43:06Speaker 02

  Yeah, ooh, yeah.

• 43:07Speaker 04

  The coconut and it's really good.

• 43:09Speaker 02

  Tips and ideas how to reuse your Ferrero Rocher box. You could turn it into a light box. I would love to come around to your house and you turn the Ferrero Rocher box into a lamp.

• 43:19Speaker 04

  I might have done.

• 43:22Speaker 02

  Is that the Ferrero Rocher lamp? Nicola Cockler, it is time for your fast food quiz. Quick fire, don't overthink this. Where are you going?

• 43:31Speaker 03

  I thought it was the other one. Getting over excited.

• 43:35Speaker 02

  Where are you going?

• 43:36Speaker 03

  It's the wrong quiz.

• 43:36Speaker 02

  No, okay.

• 43:37Speaker 03

  I was like, off, I'm off.

• 43:40Speaker 02

  Nicola, tell us your favourite way to eat eggs.

• 43:43Speaker 04

  Eggs, fried currently.

• 43:45Speaker 03

  Okay, favourite form of potato?

• 43:47Speaker 04

  Roast.

• 43:47Speaker 02

  What is your favourite herb?

• 43:50Speaker 04

  Coriander.

• 43:52Speaker 03

  Did she miss the most when you were away from home?

• 43:54Speaker 04

  Oh, curry chips.

• 43:56Speaker 02

  Mmm, name the best crisp.

• 43:59Speaker 04

  Tatoes, potatoes, salt and vinegar. Yeah.

• 44:02Speaker 03

  What's your favourite kitchen utensil?

• 44:05Speaker 04

  Do love my mandolin because I feel really chefy and cool using it.

• 44:08Speaker 02

  What's the best pickled thing?

• 44:10Speaker 04

  Best pickled thing, the cornichons, yeah.

• 44:13Speaker 03

  Okay, what's your favourite pasta dish?

• 44:16Speaker 04

  Lemon pasta, then Hotel Chelsea in New York, this place sounds so fancy. But it's like, I'm not a crazy pasta person, but it's lemon and parmesan and it's just really amazing.

• 44:25Speaker 03

  Sounds great.

• 44:26Speaker 02

  Favourite beverage, hot or cold?

• 44:29Speaker 04

  Sometimes just, I can't believe how good water is.

• 44:32Speaker 03

  Oh, yeah.

• 44:33Speaker 04

  Do you only have it and you're like, oh.

• 44:34Speaker 02

  You're like, wow, it's good.

• 44:36Speaker 04

  They really cooked with this, they know what they're doing here, wow. But when it's like a really cold, like sometimes like loading up, I am one of those emotional support water bottle people. And you're just thinking, you're like, this is amazing. Yeah, yeah, yeah, yeah.

• 44:54Speaker 02

  We come to the end of the show, question.

• 44:57Speaker 04

  Oh, wow.

• 44:58Speaker 02

  For your chance to win this Waitrose goodie bag.

• 45:00Speaker 04

  Okay.

• 45:00Speaker 02

  All you've got to do is answer this question.

• 45:04Speaker 04

  Is it about pickles?

• 45:04Speaker 02

  I don't know.

• 45:05Speaker 04

  Okay.

• 45:07Speaker 03

  Lots of stuff in there.

• 45:08Speaker 04

  Wow. Wow, wow, wow. Hi, Nicola. Thank you for making dreams come true and joining us on Dish. That's very nice. To win the Waitrose goodie bag, we have one question. In your opinion, what time is the right time to eat dinner?

• 45:20Speaker 02

  Yes. What's the time?

• 45:22Speaker 04

  I always end up eating later because I faff and try and do too many things, but I think seven.

• 45:28Speaker 02

  Oh, seven.

• 45:29Speaker 04

  I think seven.

• 45:30Speaker 02

  Yes.

• 45:31Speaker 04

  Realistic. If I say half six, it's not really right.

• 45:34Speaker 02

  It's not gonna happen.

• 45:34Speaker 04

  Yeah, sometimes I'm shocked by the time when I finish cooking. I'm like, it's 9pm. I'm not Spanish. I can't pull this off. I think it's seven.

• 45:43Speaker 02

  I think seven's quite good.

• 45:45Speaker 03

  It's a good time, yeah.

• 45:46Speaker 02

  Table, seven. What about you, Ange?

• 45:48Speaker 03

  I'll go for seven. I appreciate that. I think when you're going into eight, nine, yeah, it's too late.

• 45:53Speaker 04

  Yeah, my mum will always say, like, if I'm coming home from set, because, I mean, every day is different, the times change. And she's like, it's very late. She's like, you really don't need dinner now. She's like, it's very late. I'm like, yeah, but I've worked.

• 46:04Speaker 03

  Yeah, you're allowed to do, yeah. Exactly.

• 46:07Speaker 02

  I always like, with my mum, I don't know if your mum does this, I feel like she may, if she has lunch out, she won't have any dinner. She's like, well, we won't need dinner, will we?

• 46:17Speaker 04

  Oh, yeah, yeah, that's a big thing.

• 46:18Speaker 02

  What are you on about?

• 46:19Speaker 03

  I do that. When I'm on holiday, like, when I was away recently, we sort of had lunch. We were like, don't need dinner.

• 46:25Speaker 02

  Yeah, because you're on the all. We know, Kel, so.

• 46:28Speaker 04

  I'm sure why wouldn't she?

• 46:29Speaker 02

  Well, 7pm is what we're going for. That's official now.

• 46:32Speaker 04

  Yeah.

• 46:33Speaker 02

  Nicola, the goodie bag is yours.

• 46:34Speaker 04

  Thank you very much. Oh, thank you. I'm very excited.

• 46:37Speaker 02

  Thank you so much for joining us.

• 46:39Speaker 04

  So lovely and delicious. Thank you very much.

• 46:41Speaker 02

  Thank you, Ange. Running applause, Nicola Cockland, everybody.

• 46:44Speaker 04

  Thank you very much.

• 46:47Speaker 02

  Thank you so much. That was so nice to hang.

• 46:50Speaker 04

  That was so lovely.

• 46:51Speaker 02

  And that was so lovely. Hey, we love Nicola. Thank you to Nicola Cochrane.

• 46:56Speaker 03

  Brilliant. I loved her. I think she's so... I want to meet her mum.

• 47:00Speaker 02

  Yes, same.

• 47:01Speaker 03

  I want her mum to come and go out with all our mums. I think that'd just be perfect. It'd be such a good night out.

• 47:06Speaker 02

  It would. Let's make that happen.

• 47:07Speaker 03

  I feel she'd be like my mum that would just tell you off.

• 47:10Speaker 02

  Yeah.

• 47:11Speaker 03

  You know, she'd be like, "Don't say that."

• 47:12Speaker 02

  Yeah.

• 47:13Speaker 03

  You know, "Oh, Angela, you sound like Fisherman's Wife laughing like that. Sorry, Mum. Sorry." You know why poor Fisherman's Wife did it, apparently?

• 47:19Speaker 02

  Sorry, Fisherman. Sorry if you are listening, you know, wife of a fisherman. And now, before we go, I wanted to read through some of these messages that we got from a recent episode. The one that we did with Niall Horan.

• 47:29Speaker 03

  Yeah.

• 47:29Speaker 02

  We had a great time with Niall.

• 47:30Speaker 03

  Oh, it was brilliant.

• 47:31Speaker 02

  We really did.

• 47:32Speaker 03

  He was great.

• 47:33Speaker 02

  He was a real popular one and amazing comments on Instagram. Aisha said, "Who wouldn't want Niall at the dinner party?"

• 47:39Speaker 03

  Totally agree.

• 47:40Speaker 02

  Dream guest.

• 47:41Speaker 03

  Yeah, dream guest, yeah.

• 47:42Speaker 02

  Maria claimed, "It's not a podcast today, it's a party." Did feel like a party. Another comment then that they loved, "How the mutual hatred for coriander connected Angela and Niall on a spiritual level." Yeah, you bonded then.

• 47:56Speaker 03

  We bonded, yeah.

• 47:58Speaker 02

  Imaginary Dave asked the most important question, "How strong was that Negroni? Let me tell you, I've not drank since."

• 48:06Speaker 02

  So, pretty strong, Dave.

• 48:08Speaker 03

  It was pretty strong.

• 48:09Speaker 02

  Pretty strong, Dave. But you made quite the impression on Niall.

• 48:13Speaker 03

  Oh, bless Niall.

• 48:14Speaker 02

  Because I was on, I was just like doom scrolling the other day.

• 48:17Speaker 03

  As you do.

• 48:17Speaker 02

  And I came across Niall doing an interview with somebody, like a piece of content. And it was like, "Your album's called Dinner Party. Which three people would you have at your dinner party?" And he was like, "I'd have Lewis Capaldi, I'd have Miles Smith, and I'd have my new friend, Angela Hartman." Loved that.

• 48:34Speaker 03

  Oh, bless him, Niall.

• 48:35Speaker 02

  So Niall's like, "My new friend, Angela Hartman."

• 48:37Speaker 03

  Oh, that's so sweet.

• 48:38Speaker 02

  So he loved you.

• 48:39Speaker 03

  Oh, it's very sweet. I need to give him a little thank on Instagram for that.

• 48:42Speaker 02

  Yeah, you messaged me.

• 48:44Speaker 03

  I do.

• 48:44Speaker 02

  I sent it to Angela. I said, "Have you seen this?" And then Angela replied to me...

• 48:50Speaker 03

  As if it was Niall.

• 48:50Speaker 02

  As if I was Niall. Like, "Oh, thanks, lovely Niall."

• 48:57Speaker 03

  I did.

• 48:58Speaker 02

  "Let me know if you want help at your dinner party."

• 49:00Speaker 03

  Yeah, and then I realised.

• 49:02Speaker 02

  I'm not Niall.

• 49:03Speaker 03

  Yeah. And then I went, oh, it's you.

• 49:06Speaker 02

  Oh, it's you.

• 49:07Speaker 03

  Yeah, wrong person.

• 49:08Speaker 02

  By the way, have you seen your wallpaper?

• 49:11Speaker 03

  What have I done now?

• 49:12Speaker 02

  On Instagram. So you know, when I talk to you, like you've obviously set this as like an Instagram. Like, do you know that?

• 49:18Speaker 03

  How have I done that? I don't know.

• 49:20Speaker 02

  No, your wallpaper's like K-pop or something.

• 49:22Speaker 03

  I thought that was yours.

• 49:24Speaker 02

  No, that's yours.

• 49:25Speaker 03

  Oh, I don't know how I've done that.

• 49:28Speaker 02

  So your wallpaper is like an AI version BTS.

• 49:34Speaker 02

  Like her background on Instagram.

• 49:38Speaker 03

  I literally thought that was your wallpaper. Oh, I can't. Yeah, leave it. I don't know. Just leave it. It's quite out there, isn't it?

• 49:46Speaker 02

  It's so good.

• 49:47Speaker 03

  Someone must have done that. I don't know.

• 49:48Speaker 02

  What the hell's that? Anyway, if you want to get in contact with us, you can email us [email protected] or you can just message us on socials.

• 49:58Speaker 03

  Exactly.

• 49:58Speaker 02

  Slide into Angela's BTS DMs.

• 50:02Speaker 02

  We will see you next week. Thank you for listening. Thank you for watching.

• 50:04Speaker 03

  Thank you.

• 50:05Speaker 02

  We'll see you next week.

• 50:09Speaker 02

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

• 50:16Speaker 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.