Rosamund Pike is treated to roast trout with brown butter and asparagus

A welcome meal for the star amidst her West End run. Rosamund Pike is the latest theatre actor to visit us in the middle of a hectic show schedule, with a performance at London's Wyndham's Theatre to follow her visit to Dish. In Inter Alia, Rosumund stars as Jessica Parks, a London Crown Court Judge balancing work, motherhood and friendship. It’s an incredible central performance that earned Rosamund an Olivier Award for Best Actress, just a few days before we sat down to record. Rosamund, celebrated for her roles in Pride & Prejudice, Die Another Day, Gone Girl and I Care A Lot, also has a new film on the horizon; Ladies First is a fantastical comedy where a misogynistic CEO Damian (Sacha Baron Cohen) finds himself in a world dominated by women, with Alex, played by Rosamund, as his boss. Ladies First is coming to Netflix on 22 May. Angela serves Rosamund a beautiful dish of roast trout with brown butter alongside freshly cooked asparagus. The meal is perfectly paired with a glass of The Ned Pinnacle Sauvignon Blanc. Rosamund, a keen cook, is delighted with a hot plate of food at a time when her pre-show meals are dominated by cold salads - and the occasional sardine… With a wide ranging career on stage and on film, we get some brilliant tales of life on-set from Rosamund, including dark chocolate energy boosts, and the value of co-stars who double up as mixologists. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] 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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• 0:31Speaker 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 am Nick Grimshaw. And I'm Angela Hartnett. How are you, Angela Hartnett? I'm very well, Nick Grimshaw. How are you? I'm good. Yeah, am I right? I saw your Neil the other day. Our Neil? Where did you see our Neil? I was walking down your street with Mish. Oh, yes. And Mish was feeling a little delicate. Oh, I heard, yes. I'd stayed in and he said, whatever I do when I go out tonight, wake me up tomorrow morning. Because I was like, I'm gonna get up early and go to the flower market. And I wanna have a nice day. He got in at like quarter past four. Of course. I was like, well, I'm gonna wake up at seven. Yeah. Did you wake him up then? I didn't wake him up at seven. Yeah. Waited a little bit, woke him up about half eight. How was he? How was he feeling? He's, he was okay. Okay.

• 1:49Speaker 02

  We got to the flower market. Yeah. He was a little rocky. It's a little tough in a crowd.

• 1:55Speaker 03

  Lot of people bank holiday weekends.

• 1:57Speaker 02

  A lot of breathing like this.

• 1:59Speaker 03

  Oh, yes, yeah, yeah.

• 2:00Speaker 02

  A lot of that. I said, maybe you need a Bloody Mary.

• 2:03Speaker 03

  Yes.

• 2:03Speaker 02

  So we got our flowers, we walked, we walked up your street.

• 2:07Speaker 03

  Yeah.

• 2:08Speaker 02

  As we got to near your front door, Neil came out.

• 2:11Speaker 03

  Great timing.

• 2:11Speaker 02

  He was looking for the car. He didn't know where the car was.

• 2:15Speaker 03

  That's, that's.

• 2:15Speaker 02

  He was like, I've no idea where my car is, so I'm gonna look for it. And I said, well, I'm gonna take Misha with Bloody Mary, cause he's suffering.

• 2:22Speaker 03

  Yeah.

• 2:23Speaker 02

  See you later. 10 minutes later, he was like, I can't find the car.

• 2:26Speaker 03

  Yeah.

• 2:27Speaker 02

  I'll join you. So we had our Sunday lunch, which it was by that time, with Neil. I love him not being like, where's my car? I was like, we don't know. But yeah, nice to hang out with Neil, a little surprise Neil.

• 2:38Speaker 03

  Good, yeah.

• 2:39Speaker 02

  And you've been all right?

• 2:40Speaker 03

  I've been all right, yeah. A friend of mine last night cooked the most incredible Indonesian meal. Like, from scratch. She started, her name's Chris, she started for about two days ago. And it was for about 10 people. And when you went into the kitchen, it was just dish after dish. I mean, there must have been about 10 or 12 dishes.

• 3:00Speaker 02

  Wow.

• 3:00Speaker 03

  And I said, next time you come over, I've got to up my game. Cause when she came to us, I gave her chicken and potatoes, which really feels really rotten.

• 3:07Speaker 02

  Is she chef?

• 3:07Speaker 03

  No, she just, she just can cook. But she goes to Indonesia a lot, Chris. And then when she goes and she sees a restaurant, she'll go in and chat to the chef. Or if she's in a little market and she sees something, she'll go and find out all the details. But it was incredible, honestly. It was so, so delicious.

• 3:23Speaker 02

  Um, we have Rosamund Pike joining us today as our guest.

• 3:25Speaker 03

  I love Rosamund.

• 3:26Speaker 02

  Me too.

• 3:27Speaker 03

  Yeah.

• 3:27Speaker 02

  Um, just watched her on the telly win an Olivier Award.

• 3:30Speaker 03

  Yes, indeed.

• 3:31Speaker 02

  Um, which is for the play Inter Alia, which you went to see that night.

• 3:34Speaker 03

  I went to see, yeah, which was, we've got, you've, I'll go again.

• 3:36Speaker 02

  I know, I really wanna go.

• 3:38Speaker 03

  Oh, we'll go again. It was brilliant.

• 3:39Speaker 02

  Yeah.

• 3:40Speaker 03

  I still keep thinking about, I was talking to Tom, cause Tom, the producer was there as well, so a group of four. And we were, we were ahead of Rishi Shunak. We were like four rows from the front, or six, we were either. Right behind Brian Cox, you know, surrounded by loveys being there.

• 3:52Speaker 02

  Why was every lovey there?

• 3:53Speaker 03

  I don't know, it's opening night, you say.

• 3:55Speaker 02

  Opening night. Uh, well, Rosamund Pike with us in a second, but first, we're gonna have some crisps.

• 4:00Speaker 03

  Yes.

• 4:00Speaker 02

  There's crisps with a reason, because. Waitrose have done a range to celebrate the new series of Rivals.

• 4:07Speaker 03

  Oh, yes.

• 4:08Speaker 02

  Have you watched Rivals?

• 4:09Speaker 03

  I've watched a couple of episodes. It's on Disney Plus, isn't it?

• 4:12Speaker 02

  It is.

• 4:13Speaker 03

  I think it's brilliant.

• 4:13Speaker 02

  Yeah.

• 4:14Speaker 03

  I mean, Danny Diott in it is exceptional. Who else is in it? There's loads of people, aren't there? What's his name? David Tennant. David Tennant's incredible in it.

• 4:21Speaker 02

  Well, there's a brand new series. Rivals is set in the eighties, of course. So they've done a range of sort of eighties food at Waitrose. And they've done, uh, within that range, a power lunch.

• 4:31Speaker 03

  Yeah.

• 4:31Speaker 02

  Which, as a concept, I love. So there's crisps there, which, do you know the flavours? I don't know.

• 4:37Speaker 03

  I don't know. Well, eat them. Let's find out. See if we can tell.

• 4:39Speaker 02

  Let's tell. Okay, let's eat the same ones. Okay. So eighties inspired.

• 4:45Speaker 02

  Thatcher. No, I'm joking. Um.

• 4:48Speaker 03

  Prawn cocktail?

• 4:51Speaker 02

  Bloody Mary flavour.

• 4:52Speaker 03

  Bloody Mary prawn cocktail.

• 4:55Speaker 02

  That's a good crisp.

• 4:55Speaker 03

  I like the packaging, actually. I think it's brilliant.

• 4:58Speaker 02

  Wow, I love the packaging. It reminds me of Delia Smith, that eighties couple.

• 5:02Speaker 03

  Look at that. Okay, so we sort of half got that one. And the other one?

• 5:05Speaker 02

  They're good. These are?

• 5:08Speaker 03

  Roast chicken?

• 5:09Speaker 02

  No, it's beef.

• 5:10Speaker 03

  Beef burger?

• 5:11Speaker 02

  Not beef burger.

• 5:14Speaker 02

  Beef Lorraine.

• 5:15Speaker 03

  Beef Lorraine. Oh, Steak Diane. Oh.

• 5:21Speaker 02

  Oh, Steak Diane.

• 5:22Speaker 03

  Look at that.

• 5:23Speaker 02

  I like this colour.

• 5:24Speaker 03

  Mmm, it is lovely colour. It is very nice. And they've got sandwiches as well. Thousand Island prawn sandwich.

• 5:31Speaker 02

  Mm-hmm.

• 5:31Speaker 03

  And this one I can't quite get my head around. Scotch egg sandwich.

• 5:35Speaker 02

  Scotch egg eighties, yeah.

• 5:36Speaker 03

  Yeah, guessing so. This for the crew. They've got lovely lunch lined up for them, haven't they?

• 5:40Speaker 02

  Power lunch.

• 5:41Speaker 03

  Shall we just sit and eat the crisps? That's it?

• 5:43Speaker 02

  Yeah.

• 5:43Speaker 03

  Done.

• 5:44Speaker 02

  Right, shall we get Rosamund Pike in?

• 5:45Speaker 03

  Yes.

• 5:45Speaker 02

  Let's do it.

• 5:48Speaker 02

  Please, we have the Olivier Award-winning actor, star of Inter Aaliyah, also known for Saltburn, Gone Girl, Pride and Prejudice, of course, and also, our favourite, a four-minute online video where she chunks a pineapple with her own bare hands. That's range. It's Rosamund Pike, everybody.

• 6:06Speaker 03

  Oh, thank you.

• 6:07Speaker 02

  Hello.

• 6:10Speaker 04

  Oh, that was a lovely introduction. I wasn't expecting the pineapple.

• 6:13Speaker 02

  Oh, the pineapple video. The pineapple video I only discovered this week when I started doing the Rosamund Pegg research. I was like, wow.

• 6:20Speaker 04

  What happens when you're in lockdown, having to do press and you're alone in a room and the press is happening at 1am Prague time because it's a New York talk show?

• 6:28Speaker 02

  Rip a pineapple apart.

• 6:29Speaker 04

  Rip a pineapple apart.

• 6:30Speaker 02

  Why the hell not?

• 6:31Speaker 03

  Yeah, with such energy and gusto. That's what was incredible.

• 6:35Speaker 02

  That was content. We are not here to talk exclusively about that today. We have a film to talk about. We have a play to talk about. But how is life for you at the moment? Because you are living that nocturnal theatre life.

• 6:47Speaker 04

  I love those hours. This is very early for me.

• 6:49Speaker 02

  Yeah, I was gonna say, this is hell.

• 6:51Speaker 04

  I mean, lunch. I don't really do lunch. I do sort of midnight feasts. No, it's lovely. I like being part of London's entertainment life. It's fun being in the West End. We're right by Leicester Square Tube. It's the Wyndham Theatre, which is beautiful. And last night, because of the Olivier win, I still can't really say that. I took the whole crew of the theatre and all our company for drinks in the pub, the Salisbury on St. Martin's Lane.

• 7:17Speaker 03

  Oh, fantastic.

• 7:17Speaker 04

  Put the Olivier on the bar, had a big.

• 7:19Speaker 03

  Lovely.

• 7:20Speaker 04

  Yeah, got drinks for everyone. It was really lovely. And all through the night, the company had hidden little plastic trophies with things like best onstage mum, best onstage wife, best sounding actress, best overstudy from my understudy, which I thought was very sweet.

• 7:36Speaker 02

  That's good.

• 7:37Speaker 04

  And then they made them on a big necklace, so I was wearing them. I felt like a hen do, actually.

• 7:41Speaker 02

  Yeah. Well, massive congratulations. I was watching it on Sunday night on the telly and was so thrilled to see you win.

• 7:49Speaker 04

  Oh, well, thank you.

• 7:50Speaker 02

  And it looked like it really meant a lot to you because it was a big return for you to go back to the theatre.

• 7:55Speaker 04

  Oh, it's huge and it's frightening. You haven't been onstage and it's that confrontation with a live audience and it's a risk. Theatre is a risk. It's a risk for the audience because you've generally paid quite a bit to go and see something and that's a risk and it's live, so anything can go wrong. And it's a commitment between actors and audience. And a new play, it's like giving birth to something. You don't know if it's going to work. It's not like doing Chekhov's Off or all my, you know, all my sons, which is an amazing play. And obviously reimagined for now, but, but you've no idea if it's gonna strike a chord with audiences or not. So, and it's a huge learn. I mean, I've got sort of eighty thousand words or something to learn.

• 8:34Speaker 03

  I mean, you're, the energy you have on stage, I was blown away by. Because you're con- you're constantly on the stage. There's very little time that you're ever off it. In fact, you're always on it, yeah. And I felt it was like a choreographed ballet in lots of ways, because you're changing costume on stage as you're talking. You're playing another character, but you're yourself. I was just floored by how.

• 8:56Speaker 04

  I've no idea what it looks like, you know, but I guess it probably looks insane at some point. You know, I'm sort of doing the washing up while talking about something else. I'm reminiscing about my son as a two-year-old or whatever, and it's completely real to me, but all I've got is a little yellow coat that I'm manipulating like a puppet.

• 9:11Speaker 02

  Angela said, she's like, I will go again. I will go again and see you. And I think that is like the ultimate compliment, you will go again.

• 9:20Speaker 03

  And, and also you're transfixed by the energy and then you have to keep up. Because you're so fast and it's moving so fast, you can't ever go, oh, you know, what's going on, you know.

• 9:29Speaker 04

  No, our director says you've got to be, you've got to, he said, if you don't go at that pace, the audience could be slightly ahead of you. And you never want the audience slightly ahead of you. You want them, you don't want them behind you, but you want them like in that game where you're in a sort of, almost like a tennis match, that they're sort of catching the balls as you throw them.

• 9:46Speaker 02

  Yeah. And, and how have you been adjusting to that way of life of, you know, having your day presumably, you know, to do things like this or to get ready and then knowing at the end of the day that you've got to go on and, and deliver these eighty thousand words every night.

• 10:01Speaker 04

  I don't know if that is the number, it sounds too much, but somebody said that, somebody said that at one point. You have to gear your life, your energy kind of peaking at around seven thirty. However, you do that, you know, whether it's to sleep in or, but I do have young children. I am trying to, you know, do some of the school mornings. And it's about eating. I mean, let's, we're here to talk about food. You know, e- energy is so much about eating. And I think one of the hardest things of being an actor on film is how to, how to do your eating so that you don't have a slump and you've got the right energy. You can't not eat because you'll be, you know, you'll have a sort of sugar crash. If you eat too much, you'll be in a food coma.

• 10:42Speaker 02

  So when do you have your tea?

• 10:44Speaker 04

  About five o'clock.

• 10:47Speaker 02

  Okay.

• 10:47Speaker 03

  Well, I'm gonna get you a lunch now.

• 10:49Speaker 02

  Yeah, lunch.

• 10:50Speaker 04

  Worry about five. And then sometimes I raid the fridge when I get home in that really satisfying way where you can just have a spoonful of whatever's there or like a... I mean, my guilty pleasure, I'm afraid, is a spoonful of peanut butter straight out of the jar.

• 11:02Speaker 02

  Me too.

• 11:03Speaker 04

  You do that too. Why do we do that?

• 11:05Speaker 02

  I don't know.

• 11:06Speaker 04

  Don't you ever wish you could sort of have a friend over and just say, instead of cooking for them, just say, do you wanna do what I do? Shall we just have like a spoonful of yogurt?

• 11:12Speaker 02

  Yeah, come on.

• 11:13Speaker 04

  And a little bit of almond butter on a, you know, half a rice cake and a...

• 11:17Speaker 02

  Yeah.

• 11:18Speaker 04

  What about some jam? I mean, just let's go for the jam.

• 11:20Speaker 02

  A bit of jam. We can scrap Angela's meal if you want.

• 11:23Speaker 03

  I'll just go and get that. Cracker and a bit of jam.

• 11:26Speaker 04

  Little chunk of cheese.

• 11:28Speaker 02

  And I always used to see my mum eating like that when I was younger and I was like, why are you eating like that? And I do that.

• 11:32Speaker 04

  Because we're foragers, really. This is all an illusion, knife and fork stuff.

• 11:37Speaker 02

  We're just foraging. We're just foraging, kitchen foraging. And I wanted to go through some of your likes and dislikes, Rosamund.

• 11:45Speaker 04

  Angela's got dill, though.

• 11:46Speaker 02

  Yeah, Angela's got dill.

• 11:47Speaker 03

  Yes, you're a dill fan.

• 11:49Speaker 02

  Are you a dill fan?

• 11:50Speaker 04

  I love dill.

• 11:51Speaker 02

  So we've heard that you're a big fan of Chinese food.

• 11:54Speaker 04

  Yes, I am. Well, yes, the Chinese food that you actually find in China.

• 11:58Speaker 02

  In China.

• 11:58Speaker 04

  And maybe in Chinatown.

• 11:59Speaker 02

  Yeah, yeah. What's your favourite thing?

• 12:02Speaker 04

  Well, it's the steamed dim sum. You know, it's how they make these beautiful little parcels. How you do that, how you get that dough, that gelatinous but also...

• 12:12Speaker 03

  So thin, the rice flour and then they pull it. So when you see them make it, it's the dexterity in their fingers, I find, extraordinary.

• 12:19Speaker 04

  Yes, it's so subtle. It's like knitting. We talk about knitting. It looks like knitting or crocheting or something.

• 12:23Speaker 02

  And have you found a great Chinese restaurant here that you love in the UK?

• 12:27Speaker 04

  Well, there's a very expensive one. I mean, it's so shockingly expensive. It's at the top of the Kensington Garden Hotel, Ming Ja.

• 12:34Speaker 02

  Oh, yeah, I've not been.

• 12:36Speaker 04

  Have you been there?

• 12:36Speaker 02

  No, but I've heard of it.

• 12:37Speaker 04

  With views over Hyde Park that you can't imagine. Kensington Gardens. Eye-wateringly expensive.

• 12:44Speaker 02

  Wow.

• 12:44Speaker 04

  But if you just restrict yourself to a couple of things, it's.

• 12:47Speaker 03

  Yeah.

• 12:48Speaker 04

  Ming jia.

• 12:49Speaker 02

  Ming jia.

• 12:50Speaker 04

  I don't know what the tones are.

• 12:51Speaker 02

  Okay.

• 12:51Speaker 04

  Ming jia, I don't know.

• 12:52Speaker 02

  We need to go, Ange.

• 12:53Speaker 03

  I mean.

• 12:54Speaker 04

  It's phenomenal.

• 12:55Speaker 03

  I've been and you're absolutely right, it's amazing, but you could end up walking out going, what the hell just happened to me?

• 12:59Speaker 04

  What happened to me, yes.

• 13:01Speaker 02

  That crazy.

• 13:02Speaker 03

  Well, that's the problem with Chinese food, it all looks so delicious.

• 13:05Speaker 04

  And you want more.

• 13:06Speaker 03

  And you're like, I'll have a bit of that, I'll have a bit of that, and you don't think you're ordering much, and then you have the bill and then you're like, oh my god.

• 13:11Speaker 04

  And then you go with four people and they bring you three things.

• 13:12Speaker 03

  Yes, that's really annoying.

• 13:14Speaker 04

  That's not fair. You can't give an odd number.

• 13:17Speaker 02

  I hate when restaurants do that.

• 13:17Speaker 04

  They always do it.

• 13:18Speaker 02

  They do do that. That's not just Ming jia, that's everything.

• 13:21Speaker 03

  Yeah.

• 13:22Speaker 02

  Like, if there's four people, we need four little things, please, please, please. And we also heard that you love chocolate, specifically dark chocolate.

• 13:31Speaker 04

  Hmm.

• 13:32Speaker 02

  That's probably quite good for an energy situation when you're trying it, when you're filming.

• 13:36Speaker 04

  I think I use it like espresso.

• 13:36Speaker 02

  Yeah. And do you think it has a similar effect, do you think it works?

• 13:40Speaker 04

  Yes, it's like a little pick-me-up, it's the texture, obviously I know that chocolate is so satisfying because it melts at body temperature, so that's why we love it, because you put it in your mouth and it immediately starts to change texture, change state.

• 13:52Speaker 02

  Yes.

• 13:53Speaker 04

  Oh, I love it, but I have been known, there are a couple of close-ups in some films that I won't name, where there is a tiny bit of chocolate in the corner of my mouth.

• 14:02Speaker 02

  No way.

• 14:02Speaker 04

  Mist by a makeup artist.

• 14:04Speaker 02

  No way.

• 14:05Speaker 04

  Massive, massive, I used to be called chocolate chops by one day.

• 14:08Speaker 02

  No way. Wow.

• 14:09Speaker 04

  And it made it through, it's mortifying, I won't tell you which one, someone will go looking for it now.

• 14:13Speaker 02

  Someone in the comments.

• 14:15Speaker 04

  And they will find it, they will find it.

• 14:17Speaker 02

  They will know. You did tell us that you don't like fruit in chocolate.

• 14:20Speaker 04

  Oh, hate it. Hate it.

• 14:22Speaker 02

  Chocolate orange?

• 14:23Speaker 04

  Oh, no.

• 14:24Speaker 02

  No, no, no.

• 14:25Speaker 04

  But I've recently, that's been, that's been all my life, but recently I've discovered that if you actually have a piece of candied orange dipped in dark chocolate, that is pretty amazing.

• 14:33Speaker 02

  Oh, that is good.

• 14:33Speaker 04

  So I don't know why, maybe with chocolate orange, with orange chocolate, there's a flavour, it's an orange flavouring, is that right?

• 14:39Speaker 02

  Yeah, probably, yeah.

• 14:40Speaker 04

  Instead of the actual thing.

• 14:40Speaker 02

  Actual orange, yeah, I don't really like, yeah, flavoured things, so like, chocolate I love, ice cream I love, chocolate flavoured ice cream.

• 14:47Speaker 04

  Not so much.

• 14:48Speaker 02

  Not so much. So I understand, I understand you there with that one, for sure. We also heard that you love bourbon whiskey.

• 14:54Speaker 04

  Oh, no, I'm not, not so much bourbon, no.

• 14:57Speaker 02

  Burn this.

• 14:58Speaker 04

  No, no, I do love whiskey, but I'd go for a Scotch, a Scotch.

• 15:02Speaker 02

  A Scotch.

• 15:03Speaker 04

  A Scottish single malt, or I would go for an Irish whiskey. I mean, you know, Jameson's is great.

• 15:08Speaker 02

  Yeah. And what are you having post-show? What is your like post-show cocktail of choice?

• 15:13Speaker 04

  Well, actually, post-show, I'll have a camomile tea with honey, and I'll be very rigorous about that. But my onstage husband, Jamie Glover, is a passionate mixologist, which is a boon to any actress working at play. Please, I advise you to find an onstage husband who loves to drink and makes really exceptional cocktails. So the last, last week, it was something called a poet's dream.

• 15:35Speaker 03

  Oh, does he do the same, a different one every night?

• 15:38Speaker 04

  Yes, yes, every week, every, not every night, no, no, Saturday night only, Saturday night only.

• 15:42Speaker 03

  Yeah.

• 15:43Speaker 04

  A vucaré was something very delicious with whiskey-based. The poet's dream, Benedictine gin, bitters, very simple, elegant poet's dream, see, as it should be.

• 15:54Speaker 02

  Dream, delicious. So you just have one of them on a Saturday night when you're doing it?

• 15:57Speaker 04

  Yeah, but he does it in a, we've got a beautiful vintage martini glass, he chills them, he puts them in the freezer, he comes and gets them before the show, chills them.

• 16:04Speaker 03

  Oh my god, I love that.

• 16:05Speaker 04

  I mean, it's a whole thing. And we're going to New York, and he already has sent me bars in New York, you know, with fabulous cocktail bars.

• 16:11Speaker 03

  Oh god, he'll have such fun.

• 16:13Speaker 02

  And we also read in an interview that you're quite sensitive to smell.

• 16:17Speaker 04

  Unbelievably so.

• 16:18Speaker 02

  Really?

• 16:19Speaker 04

  Yeah.

• 16:19Speaker 02

  Are there any herbs that you particularly love?

• 16:22Speaker 04

  I mean, I love the smell of garlic, but stale garlic hanging around a house, mm-mm, not so much.

• 16:27Speaker 02

  Not so much.

• 16:28Speaker 04

  I had to, I basically avoid garlic for sort of three months, like I'll grill myself chicken, you know, to take in for my packed lunches. And I'll do it with ginger instead of garlic.

• 16:37Speaker 02

  Wow, that's thoughtful.

• 16:38Speaker 04

  Like, it would be awful if the end of the run was someone, she was great, she was lovely to work with, but she had terrible breath.

• 16:43Speaker 02

  Yeah, no, you don't want that. You don't want that. Have you had that the other way around?

• 16:48Speaker 04

  I have worked with an actor who is a tremendous gourmand. He was a, he was, I won't name who he was, but he was, it wasn't Stanley Tucci, who I have worked with, who has lovely breath.

• 17:03Speaker 04

  And, but this actor, he was a huge foodie and introduced me, I was so young, he introduced me to unbelievable cuisine, but he, yeah, he did have some quite fierce breath.

• 17:17Speaker 02

  Some fierce, fierce, I like, fierce breath, fierce breath. And now you like to cook, but not only do you like it, you're also someone that likes to cook for co-stars.

• 17:28Speaker 04

  Oh, I do, I love it, I love it.

• 17:30Speaker 02

  And when you do this, when you're like on film, you're on location, you're away and you've got time to hang out off set?

• 17:36Speaker 04

  Yes, and people are always surprised that you can cook, it's funny, it's, I invited people for Christmas even, you know, friends who were like, oh, she said, I'm gonna do a, I'm gonna do a YouTube channel about this, Rosamund cooks. She said, like, she couldn't believe it, because I think she always comes over, and my fella often cooks as well. And I think this person had always come over when he was cooking, so assumed that I couldn't do it. So then when I was kind of rustling up a bit of pastry for some mince pies, she was sort of gobsmacked. There were actually basic skills that were known and, and, yeah.

• 18:06Speaker 02

  What, do you like to cook when you've got people around and you have the time to do it?

• 18:10Speaker 04

  Well, it depends on the time of day. I love Easter, Easter's one of my favourite times and I love, like, I'd love to make a big, if it was sort of brunchy, I'd love a big side of salmon and a shakshu, shakshuca? Shakshuca? How many S's?

• 18:23Speaker 02

  Shakshuca, shakshuca?

• 18:26Speaker 04

  Shakshuca, shaksh, shakshuca?

• 18:28Speaker 02

  Shakshuca, loop this, just to.

• 18:30Speaker 04

  Shakshuca, we can do ASMR, shakshuca, shakshuca.

• 18:34Speaker 02

  Yeah, love.

• 18:35Speaker 04

  Shakshuca, delicious, yeah, I love a lot, I love making big salads full of lots of things, you know, lentils and beetroot feta, just simple, but of course, it involves a lot of chopping, and then it's always the person barbecuing the meat that gets all the praise.

• 18:50Speaker 02

  They get the praise, they've not really done anything, yeah.

• 18:52Speaker 04

  So true, right, and you've spent hours picking off coriander and parsley and.

• 18:57Speaker 03

  And they've done nothing, they've just put meat on the grill and then marinated, that's it.

• 19:00Speaker 04

  A labour of, I'll leave the storks in next time.

• 19:02Speaker 02

  Yeah, do, speaking from experience there, Rand.

• 19:05Speaker 03

  No, but I am, I did, there's a friend of mine, and they'd moved to the area, so I threw them this lovely. Neighborhood party. And I, you know, I raced home, I did all the shopping, I did literally every dish. And I talk about it in my cookery book. Did everything for about thirty people. And my husband makes this one aubergine salad with some yogurt, mint, I don't know, he was just faffing around. Everyone all day was like, oh, Angela, the food's delicious. Those aubergines. Oh. And I was going, yeah, Neil made those. Then by the end of it, I was literally like, excuse my French, just [__] off everyone, all right? Neil made the aubergine, I did everything else, all right? Welcome to the neighborhood pa, that's all I can say.

• 19:44Speaker 02

  Do they still live there?

• 19:45Speaker 03

  I wasn't bitter, yeah, they're still, yeah. It was just like, oh, okay.

• 19:50Speaker 04

  So this is trout?

• 19:51Speaker 02

  Yeah, this is delicious. Tell us what we've got here, Ange.

• 19:55Speaker 03

  So we have a roast trout with brown butter, some roasted beetroot, shallots and some lemon in there. Finished with some pomegranate and some dill.

• 20:04Speaker 04

  This is like being at the kids' table with all the parents watching us eat. This is, this is really weird.

• 20:11Speaker 02

  It is a bit, isn't it?

• 20:12Speaker 04

  It's like, it's very odd. You know, because if it was a film, if it was actually a film.

• 20:17Speaker 03

  Yeah.

• 20:17Speaker 04

  I'd be sort of taking the tiniest bit.

• 20:19Speaker 03

  Yeah.

• 20:20Speaker 04

  Not really eating and, you know, pretending I was eating. But I'm actually gonna eat, I don't care.

• 20:25Speaker 02

  You're actually gonna eat.

• 20:25Speaker 04

  Because this is, this is gonna be the only hot meal I have all day. It might be the only hot meal I have all week.

• 20:29Speaker 03

  Oh, God.

• 20:30Speaker 04

  Till Sunday.

• 20:31Speaker 02

  Right, you've eaten Rosamund and Ange, tell us exactly what we have here, roast trout, right?

• 20:35Speaker 03

  So roasted trout, and what we've done is you wash them, scrub your beetroot, cut them into wedges, put those in the oven with some olive oil. I added a little bit of vinegar as well, touch of sugar, just to add a little bit of pickle.

• 20:48Speaker 04

  At what point?

• 20:48Speaker 03

  Into, when I started with beetroot and a little bit of thyme. Roast them for about twenty minutes. They come out, then you add your shallots to them and roast those for about another ten minutes.

• 20:59Speaker 02

  Was that some greens, Ange?

• 21:01Speaker 03

  Yes, yeah, just a couple of greens, that's great. So while your shallots and beetroot are roasting, once they're roasted, slice some lemons, put them on top of your vegetables, your trout on top, and then back in the oven.

• 21:14Speaker 04

  Trout went in with?

• 21:15Speaker 03

  Yes, yeah.

• 21:16Speaker 04

  And the skin was on the beetroot?

• 21:18Speaker 03

  Yes, skin was on the beetroot, some I peeled, but others it was on the.

• 21:20Speaker 02

  And they're like little baby ones, yeah.

• 21:22Speaker 03

  No, no, big beetroot, yeah, big beetroot.

• 21:25Speaker 02

  And they cooked in twenty five.

• 21:27Speaker 03

  Well, when you cut them, you see, as long as you cut them in quarters, they won't take so long. You know, if you're cooking those massive ones, yeah, obviously longer. And the trout was in how long? About five to seven minutes. And then after that, you make a little beurre noisette, so a little brown butter. Brown butter with a touch of lemon juice, um, mix that and then pour that on the side with your vegetables. And then we served it with asparagus and um, green beans, yeah. And how did you cook these burgers? Just literally blanch them in boiling salty water and then finish with a little bit of butter and a little bit of the cooking water and that's it. And the green beans done. With a little bit of the cooking water? Well, just to make it emulsify the butter, so it's just, you know. Explain?

• 22:05Speaker 03

  So basically, you can melt the butter, which is easy, but if you put a tiny bit of the cooking water, it sort of brings it together into like a little sauce. No, really? Sort of coats it rather, rather than it splitting, you know, when you see butter splitting. So that's what I do with the vegetables, yeah. Love that. That is the tip of the day. Yeah, there you go, thank you. Wow, that is fabulous. Asparagus can easily go wrong. Oh, I think when they're overcooked. I think, cook them literally before. I mean, I cook them just before you arrived. You don't need to cook them any earlier. Yeah, I think it's easily done.

• 22:37Speaker 02

  Tell me how you achieved the crispy skin in the oven?

• 22:44Speaker 03

  You just hot, yeah, hot, hot oven and. Hot oven, sure? Yeah, it's about two hundred and then literally I put a little bit of olive oil on there. And if you're worried it's not gonna be crispy, or you're worried, if you really want a crispy skin, then just cook it in the pan. You can just roast it in a frying pan, skin side down, turn it over after three minutes and cook it for a further two minutes.

• 23:06Speaker 02

  And the shallots are great with beetroot, aren't they?

• 23:08Speaker 03

  Yeah, very good, yeah.

• 23:09Speaker 02

  Bit sweeter maybe?

• 23:10Speaker 03

  Big sweet and work. And I think the deal really brings it all together. And that's the other thing. And if we were drinking, we would be drinking.

• 23:16Speaker 02

  What would we be drinking?

• 23:18Speaker 04

  The Ned Sauvignon Blanc.

• 23:19Speaker 02

  Mmm.

• 23:20Speaker 04

  Which pairs excellently with trout. A wine's zesty fruity notes cuts through the fish's natural oils and the beetroot sweetness.

• 23:27Speaker 02

  If you wanna try this recipe.

• 23:28Speaker 04

  Mmm.

• 23:29Speaker 02

  All the ingredients and the recipe.

• 23:31Speaker 04

  Yeah.

• 23:31Speaker 02

  Waitrose.com forward slash dish recipes. You'll find all the information on there. So Rosamund, don't make me sad that when you're giving it, you're all on the stage. You're having like a cold meal for your dinner, like what?

• 23:44Speaker 04

  Well, nice things.

• 23:45Speaker 02

  Okay, thanks. Good, okay.

• 23:48Speaker 04

  Actually, my, my, another thing about Jamie Glover, my, my husband in the play, is one, one night we were doing our warm up and he said, so what did you have for dinner? Cause he goes out and he says, so what's for your depressing dinner tonight? He always asks me. And one day I said, I said, I will never be forgiven for saying sardines, which I think he, he looked with me with such pity.

• 24:11Speaker 04

  And they were very nice ones. They were in a jar from a posh Italian deli. You know, you can get very, very nice sardines, but, you know, and I'd made some sort of, you know, barley or quinoa or something and I had chopped up vegetables and it was very nice. You know, I always have a nice bottle of olive oil in my dressing room, nice salt. You know, it's just the things that can make it. Yeah, that can enhance. But now, you know, then now he won't let me live it down. So now he's like, what's on the menu tonight? Pilchards or herring or, you know. You're salting your own fish.

• 24:40Speaker 02

  Actually, quite chic, actually, thank you. Some sardines from an Italian deli. Thanks.

• 24:47Speaker 02

  As well as seeing you in Inter Alia, we also have a new film that we can look forward to seeing, which is coming to Netflix this May, which is called Ladies First.

• 24:58Speaker 04

  Mmm.

• 24:58Speaker 02

  Um, I love the premise of this.

• 25:00Speaker 04

  Yes.

• 25:00Speaker 02

  Um, can you share with everybody what Ladies First is all about?

• 25:05Speaker 04

  Ladies First is a comedy that I've made with Sacha Baron Cohen. And it's actually inspired by a French movie, which was called I'm Not An Easy Man. And it revolves around a kind of misogynist figure in an advertising agency. And, you know, he's barely even conscious that any women work for this advertising agency, of which I am one. I'm a sort of forty year old, single mum who has been overlooked for decades. And suddenly they are about to lose an account. The company says, look, we're aware that you haven't got any women on, on running this account. And he said, well, actually, you know, I actually promoted an excellent woman just this day. And his boss looks, you know, incredibly surprised. And he just weathers it out, rings his assistant and says, okay, we need a woman. We need you to promote a woman today. She names me. My name's Alex, so I'm top of the list. He's like, "Fine, have her."

• 25:49Speaker 04

  And so ensues the humiliation of my character. Whereupon we have a bit of an argument. He wants to have the last word. He storms out of the office, chasing me, and he walks straight into a lamppost. When he comes around from banging his head, the world has changed. He's got two female paramedics over him, saying, "Are you all right, love? You're gonna be all right? Are you on any medication? Are you on the pill?" He's like, "Sorry, the pill? You're gonna be all right, getting back to the office." And when he goes back into the office, it's changed. All the men, who were the top dogs, are now at reception, filing their nails. They're all wearing slightly revealing tops. Oh my god, amazing. And the women are suddenly taking up space. And they're the boss. So the person who was the receptionist is now the CEO.

• 26:34Speaker 04

  And it's just so... Then the whole film unravels from there, because suddenly he has to confront what women do to get by and be seen. And suddenly, his morning routine is like, two and a half hours.

• 26:50Speaker 04

  And it's Sasha, so it's very funny. And I got to play with all the things that I realize I've ingested from just being a woman in the world. So I can just sit, you know, man-spreting like I own the joint. You know, it's so weird, because you realize you've seen it and you actually know how to do it, because you've seen it. And it's really uncomfortable. And Thea, our director, was brilliant. She just said, "Don't apologize." She said, "This is your right. Take your time." But I have an assistant come in, who used to be the CEO. It's Charles Dance, actually. Comes in with a coffee. And he hands me this espresso. And I look at him. She says, "Don't look at him. This is what he does. Just take the coffee." And I'm like, "Oh my god, I can't do that."

• 27:35Speaker 04

  And it was just so... It's so interesting to flip it. And suddenly, our shops are... We go to Victor's Secret. And it's all push-up testicle bras.

• 27:50Speaker 04

  I mean, you think about it. Why have the boobs been the only things that have been hoisted? Exactly.

• 28:00Speaker 04

  I mean, for years, you know, but Burger Queen, I mean, why, you know?

• 28:04Speaker 03

  Yes, that's true. Why is he Burger King?

• 28:07Speaker 04

  Why?

• 28:07Speaker 03

  Yeah, that's true.

• 28:09Speaker 04

  I mean, some of the things are so weird when you flip them. You think, well, why are they not weird? In the, in the normal way?

• 28:14Speaker 03

  Yeah, sure, yeah.

• 28:16Speaker 02

  Oh, yeah, that's one of the questions.

• 28:17Speaker 04

  You know, so I got to fully kind of like, you know, look a fella up and down.

• 28:21Speaker 03

  Yeah, yeah.

• 28:22Speaker 04

  And it was just so, you just think, I mean, I just, oh my God, I'd never do that.

• 28:26Speaker 02

  It was, yeah.

• 28:27Speaker 04

  God, you've been, you've been working out.

• 28:31Speaker 04

  You know?

• 28:34Speaker 02

  Wow, I don't wait to do this.

• 28:35Speaker 03

  It sounds brilliant.

• 28:37Speaker 02

  This sounds great. You can see that on Netflix this May. It's called Ladies First. And the cast is packed, as you said, so many great people. Charles Dance, Emily Mortimer, Fiona Shore, love. We have Tom Davis, who has previously been with us on Dish. Richard E. Grant is going to see us as well. I mean, that's a fantastic staff.

• 28:57Speaker 04

  We had so much fun. We had, we had a laugh. I mean, imagine Tom Davis in the flip world, you know?

• 29:03Speaker 02

  Oh, my God.

• 29:04Speaker 04

  With his man bun, with his man bun.

• 29:06Speaker 02

  Oh, my God.

• 29:08Speaker 03

  Just brilliant.

• 29:08Speaker 02

  I can't wait. And how was it being back at work with Richard E. Grant? Because we had him on here and it was...

• 29:14Speaker 03

  Well, no, they've got something in common, the smells. Richard just came on and smelt us all. He literally, I was cooking up there and just came up and started sniffing.

• 29:22Speaker 04

  Why did he smell you?

• 29:23Speaker 03

  He's obsessed by smell. Not just me, everything. Smelt the table.

• 29:27Speaker 02

  Smelt the table, chopping board.

• 29:28Speaker 03

  Smelt everything.

• 29:29Speaker 04

  I wonder if something bad has happened to him since we've worked together. I don't remember him smelling.

• 29:34Speaker 02

  Was he not smelling on Ladies First? Or Saltburn?

• 29:37Speaker 04

  No, he wasn't sniffing us. No, not that I remember. No.

• 29:41Speaker 03

  Don't know what it was about us then?

• 29:43Speaker 02

  He was, he was smelling us.

• 29:47Speaker 03

  I know, your face was quizzled. I thought, oh, it's quite, we said, it's so odd now.

• 29:52Speaker 04

  Funny enough, the one who was an actor I worked with, Donald Sutherland, enjoyed sniffing us on, not sniffing, sniffing sounds a bit weird. I don't know which is better, smelling? They're neither of them are very good.

• 30:01Speaker 03

  No, neither of them are nice. Not all, all when it's happening to you. It's not a great feeling.

• 30:06Speaker 04

  It's funny enough, I do it in the play because I smell my son, right, in the play.

• 30:09Speaker 03

  You do, yes, that's right.

• 30:11Speaker 04

  Where's that with?

• 30:12Speaker 03

  Yeah, yeah, yeah.

• 30:13Speaker 04

  And it's quite...

• 30:15Speaker 03

  Yeah.

• 30:16Speaker 04

  It's quite a satisfying thing to do, isn't it?

• 30:18Speaker 03

  Yeah.

• 30:19Speaker 04

  Especially as someone who has good olfactory senses.

• 30:22Speaker 02

  Do you ever use a scent to get in and out of a character?

• 30:25Speaker 04

  Always. I never smell like me when I'm playing a character. Fascinating. I always change my scent for a character. This one is a. Yeah, what's the scent?

• 30:34Speaker 02

  Smell like for Ladies First?

• 30:35Speaker 04

  Oh, Ladies First was great. Ladies First was a kind of unisex La Labo scent, kind of Vetivay sort of. Oh, I had a lovely Victoria Beckham scent for the Guy Ritchie film that I've got coming out in the autumn. That was just gorgeous. It was perfect for my character. And on this one, it's Santa Maria Novella, a sort of cologne. But I just feel, because she's so busy, Jessica, that I think she probably grabbed something that might have been her husband's.

• 31:03Speaker 02

  Right, and just took it on. And then does that really help to get you in the frame of mind of the character? Because it's such a powerful scent smell, isn't it? It really takes you.

• 31:13Speaker 04

  And the other thing Jamie Glover has introduced me to, which is vital when you're working closely with people, is poo-poori. Do you know poo-poori?

• 31:19Speaker 02

  Oh.

• 31:20Speaker 04

  You're looking very, yes, you're looking slightly alarmed. That is exactly what it is. It's some special drops that you can leave in a bathroom.

• 31:27Speaker 02

  Right.

• 31:28Speaker 04

  Spray a couple of drops before you go.

• 31:31Speaker 02

  Uh huh.

• 31:32Speaker 04

  And it means that the lavatory always smells delicious, which is great when you're working closely to a lot of people. I mean, I'm not saying that I have a particular problem, but other people in the building.

• 31:48Speaker 04

  But it's just, you know, I, I mean, it's happened to me so many times that I've come to kind of get into character. You go into the bathroom at the half hour call and someone has just let rip. And it's just, it's so, it's so bad. And because of someone who's so sensitive to smell, I just can't stand it.

• 32:08Speaker 02

  No, no.

• 32:08Speaker 04

  I can't manage it. I can't go.

• 32:11Speaker 02

  No, not in character. You're like, you have to go to the stage. No.

• 32:15Speaker 04

  I've got like, you know, I'm going to carry this in my wig and it's going to be like everywhere. And so Jamie, I was so traumatised one day by this having happened, which we decided was an outside contractor. So in the end, no one in the building got the blame.

• 32:29Speaker 04

  But Jamie has supplied me with poo-poori, which everybody seems to come out of the bathroom now looking rather smug. Oh, that's good. Yeah.

• 32:36Speaker 02

  Maybe we need a dish.

• 32:37Speaker 04

  We tune in. I've seen that. It was ASOP do one, I think. They always have it. Yeah. That's a, that's a post addition. Oh, that's a post one. So we need the pre. Oh.

• 32:47Speaker 02

  Can we get that on our list, please, everybody?

• 32:49Speaker 04

  Anyway, I know that's not... You know you shouldn't have scatological talk while eating.

• 32:54Speaker 02

  No, it's fine.

• 32:56Speaker 04

  I'm gonna carry on, I'm just gonna carry on enjoying...

• 32:58Speaker 02

  We like these tips.

• 32:59Speaker 04

  We like them, yeah. We're gonna do that, that's brilliant. No, they'll probably be cut out or be on a... No, we like that.

• 33:06Speaker 02

  When we have a guest on, obviously, we do like a deep dive. And then, you know, we get obsessed with Rosamund Pike from you. Can we like reading your Wikipedia and looking at all your old films and everything? And then, some of the accolades and the achievements are incredible. So I'm gonna go through these and you'll probably hate this. But you won a Golden Globe for your role as a con woman in A Care Lot. You received Golden Globe, BAFTA, and Oscar nominations for Gone Girl. And how was that time of being part of something like Gone Girl? Because a massive book, a huge adaptation, and Oscar nominated and BAFTA nominated. I mean, what sort of effects does that have on you when you're doing something like that? That is so part of pop culture, I guess.

• 33:44Speaker 04

  Well, it was a huge role. I mean, it was a huge opportunity. And working with David Fincher, I mean, there's no director like him. He's so exacting, he's so clever, he so sees human personality. So this book was perfect for him. He's so... He's cynical, really, but also has a big heart. When you see him with a small dog, you realize that there's a different side to him. Which is very endearing. You know, it was kind of like he made this film about narcissists, really. And about, you know, and he preempted what has come only more prevalent, which is this self-obsession and people who curate their lives. You know, Amy was doing that, but it was before sort of the Instagram or social media sort of phenomenon as we know it now.

• 34:28Speaker 04

  And, you know, she was already playing to the crowds, you know, playing into the fact that, you know, she knew that if she pretended she was pregnant, you know, America loves pregnant women. And it was just so... It was his mind that brought... And Gillian Flynn, obviously. They just see things in a slightly skewed way that's totally true. And it was fun.

• 34:44Speaker 02

  And I guess that's what you want from a director, isn't it? Like someone seeing something in a different way or a skewed way. For you, how do they sort of communicate that to you?

• 34:53Speaker 04

  I mean, he's so exacting and he never gives you any sort of praise. I mean, I thought I was... I would go home every night and I would think, "Oh, my God, I'm failing, I'm failing, I'm failing." And then twice in the whole run, he went... And that was it, that was the only, but that meant everything, oh my god.

• 35:12Speaker 02

  Just a little okay.

• 35:13Speaker 04

  Yeah, twice in the whole one hundred and four days filming.

• 35:16Speaker 02

  Oh my god.

• 35:17Speaker 04

  But that was powerful and and I just wanted to do my best, but he was always wanting something that you felt was just like a coach, you know, who's just wanting that.

• 35:26Speaker 02

  Pushing you and driving you.

• 35:27Speaker 04

  Extra bit, because I remember he wanted sort of about ten different emotions in a minute. There was this moment where she was, Amy was mugged when she's on the run and and always had her, has her money stolen and I can't remember all the things he wanted. He wanted it sort of to be anger, you know, despair, feeling crumpled, but then also outrage that it was done to her because she's obviously got very high opinion of herself. So I tried to go through all these emotions. He was like, yeah, he said, that was good, but you did it in twelve seconds. I need it in three. And I just thought, oh, god, I can't do all those emotions in three seconds. I can't do it, I can't do it. And then suddenly in admitting that I couldn't do it, I thought, ah, hang on, it was all

• 36:10Speaker 04

  kind of coming, all the failure and everything was all mingling in and I tried and I think I did sort of get it. But it's difficult stuff.

• 36:17Speaker 02

  Yes, Jesus. And then your first film, I'm right in saying, was the James Bond film?

• 36:23Speaker 04

  Yeah. Yeah, mad. That's why I'm so aware of like, at a moment in the play, the new actor playing my son, Cormac McLinden, is, it's pretty much his first job out of drama school. So I'm super sensitive to the fact that, you know, he will have never done a press night like we did. He, you know, he was invited to the Oliviers, he won't have, no one might, people might not tell you what happens there.

• 36:49Speaker 02

  Yeah, and what to expect.

• 36:50Speaker 04

  No, so I make sure that when I'm working with people, that at least I offer to say, you know, do you want to have a chat about what might, what it might be like? Because the Bond film was about as big as it got and I didn't have. Any real support. I always remember going round, we had to do a photo call at Pinewood Studios. And it was me, Pierce Brosnan and Halle Berry, and it was the fortieth Bond film. So it was a big deal and we, we came into this studio and we went round this hoarding. And there was the world's press. I mean, hundreds and hundreds of flashes. And I just remember Pierce was there. He had his, cause he knew my knees were about to buckle. He just, he just sensed it and he put his arm behind me and propped me up. But, you know, I was 22, it was huge.

• 37:32Speaker 04

  And nobody gives you the credit really for being so young. It's mad.

• 37:37Speaker 02

  When you think about your first film, it's like a massive Bond film.

• 37:40Speaker 04

  It's huge.

• 37:42Speaker 02

  In the film, you played Miranda Frost, who's a fencer. Am I right in saying this is where Madonna?

• 37:47Speaker 04

  Nick's sister, Nick Frost's.

• 37:48Speaker 02

  Nick's sister, Nick Frost's sister. And is this, and is this the one with Madonna, when Madonna was the fencer down the other day?

• 37:53Speaker 04

  My coach, my coach.

• 37:54Speaker 02

  She was your coach?

• 37:55Speaker 04

  Verity, verity.

• 37:56Speaker 02

  Verity. And she only like a few lines or something, didn't she? Wasn't like a?

• 37:59Speaker 04

  Yes, cause she was doing the title song.

• 38:01Speaker 02

  Yes.

• 38:02Speaker 04

  And I think she said, why don't I also be in it as a cameo?

• 38:05Speaker 02

  Yeah.

• 38:05Speaker 04

  And they were like, sure.

• 38:09Speaker 02

  So how the hell is that? So it's your first film, it's a James Bond film and Madonna's in it.

• 38:13Speaker 04

  And Madonna's in it, yeah.

• 38:15Speaker 02

  Yeah, it's quite a.

• 38:16Speaker 04

  And there was the, there was the queen of pop. And then at the premiere, we met the queen. So, I mean, it was the, all the queens.

• 38:24Speaker 02

  All the queens.

• 38:25Speaker 04

  All the queens were.

• 38:26Speaker 02

  All the queens. Wow. And how was Madonna to go to work with, Rosman?

• 38:32Speaker 04

  Well, she was on stage at the time. So she was, she was doing that play at the Wyndham's Theatre, I think, where I am now. I can't remember what it was called, but she was on stage and so she had a show and then had to get up at five in the morning, come to Pinewood and do our day's filming. And fence with you. And fence, yeah. In our sort of fencing girl, which everyone just says, oh, I love fencing, it's so sexy. And I, I never like kind of clothes that feel like you, it's hard, they're hard to get into. I never feel that if they're. Like skiing and stuff, when you. A wetsuit is just not, it felt like a wetsuit to me. Wetsuit's not sexy, is it? However much someone tries to say, oh, it's kind of sexy, it's not.

• 39:08Speaker 02

  It's not sexy, not sexy. I remember we had, we, we had.

• 39:14Speaker 02

  We did fencing at school.

• 39:16Speaker 03

  Oh, right.

• 39:16Speaker 02

  But we only had two fencing outfits for the entire school.

• 39:20Speaker 03

  Oh, that is gross. That's what's putting your fences.

• 39:23Speaker 02

  You'd have to queue up and then put the outfit on and have a go. And then they'd be like, right, next person. And that was like our PE lesson.

• 39:31Speaker 03

  I remember doing that.

• 39:32Speaker 02

  And it was like, I was queuing up for 55 minutes.

• 39:34Speaker 03

  You must have always wanted to be the kid that smelled the best.

• 39:36Speaker 02

  And then you'd have one go like that. Yeah, to die another day.

• 39:39Speaker 04

  On guard, on guard.

• 39:40Speaker 02

  Yeah, on guard, on guard.

• 39:42Speaker 04

  I love that.

• 39:44Speaker 02

  Fast food quiz. It's quick fire, Ron. Here we go. Quick fire answers, please. The first thing that comes into your head.

• 39:49Speaker 04

  Right.

• 39:49Speaker 02

  Your favourite way to eat eggs?

• 39:51Speaker 04

  Chopped in a cup.

• 39:53Speaker 03

  Chopped in a cup. See? Don't react.

• 39:55Speaker 04

  With knob of butter, knob of butter.

• 39:57Speaker 02

  Knob of butter, chopped in a cup.

• 39:58Speaker 03

  Favorite form of potato? Oh, oh, bait.

• 40:02Speaker 02

  What's your favourite herb?

• 40:03Speaker 04

  Dill, thanks.

• 40:05Speaker 03

  Favorite dish you miss the most when you're away from home?

• 40:08Speaker 04

  I miss the milk. Is that's not a dish?

• 40:10Speaker 02

  No.

• 40:10Speaker 04

  But I miss good English milk.

• 40:12Speaker 03

  That's okay, we'll accept that.

• 40:14Speaker 04

  Whole milk, close to the cow.

• 40:15Speaker 02

  What is the best flavour of crisp?

• 40:18Speaker 04

  Salt and vinegar. I was about to say, my lips went to ready salted, which was a lie.

• 40:22Speaker 02

  A lie.

• 40:23Speaker 04

  No, salt and vinegar.

• 40:24Speaker 02

  Correct.

• 40:25Speaker 03

  Favorite kitchen utensil?

• 40:26Speaker 04

  The wooden spoon.

• 40:27Speaker 02

  What is your favourite pasta?

• 40:30Speaker 04

  What, which kind?

• 40:31Speaker 02

  Yes.

• 40:31Speaker 04

  The great big shells.

• 40:33Speaker 02

  Oh, yeah.

• 40:33Speaker 04

  The massive ones.

• 40:34Speaker 03

  Lovely. What about favourite Sunday roast?

• 40:37Speaker 04

  Chicken.

• 40:38Speaker 03

  Oh.

• 40:41Speaker 02

  Use the chicken too.

• 40:43Speaker 03

  I love chicken, the way you went chicken.

• 40:48Speaker 02

  This is the end of the show question for your chance to win this Waitrose goodie bag, which will be taken immediately to your dressing room at the theatre.

• 40:56Speaker 03

  Yes.

• 40:56Speaker 02

  This is six nights' worth of dinner in here, everybody.

• 40:59Speaker 04

  Oh, my god.

• 41:00Speaker 02

  All you've got to do is answer your end of show question. Rosamund. Art shows.

• 41:07Speaker 04

  Yeah, very flatulent, don't you find?

• 41:09Speaker 02

  Yeah.

• 41:11Speaker 02

  Very. A Jerusalem art show.

• 41:12Speaker 04

  Not good for going on stage, not good. No, no, Jerusalem art. It would undermine all the Santa Maria novella.

• 41:18Speaker 02

  Why, why is Jerusalem art show like that?

• 41:22Speaker 04

  I don't know.

• 41:22Speaker 02

  Is the Jerusalem ones, oh, terrible. To win the Waitrose Goodie Bag, we would like you to select from our bowl of lemons.

• 41:31Speaker 04

  Oh, gosh.

• 41:32Speaker 02

  Which lemon would work best for a performance tonight? And the lemon is key to the play.

• 41:37Speaker 04

  Yes.

• 41:38Speaker 02

  If you've not seen the play and you're like, what the hell are you talking about?

• 41:40Speaker 04

  The lemon is a key element.

• 41:42Speaker 02

  Lemon action shot.

• 41:43Speaker 04

  Well, there's two lemons. We now have, we've now sort of, there's a lemon action shot where every night it's thrown at me from across the stage and I have to catch it. So we're all on the hunt always for lemons that are as smooth and ball-like as we can. Right. With no nipples ideally. Now, I'm seeing a lot of nipples here, but that would be fine because they also have to perform another function. Yeah. Where I imitate a very severe female judge and I cut the lemon in half. Yes. And use the lemons as her eyes. And they cry a bit, so it's sort of eye-wateringly frightening. Yeah. But then I turn the lemon into her nipple where she's, we think she's got a piercing. Yes. So the bigger the nipple, the better for that. Right. So it's a, so I think for throwing.

• 42:19Speaker 02

  And do you select your lemons each night?

• 42:21Speaker 04

  We do.

• 42:21Speaker 02

  Right.

• 42:22Speaker 04

  We have a lovely basket. Now, have you anyone with a sharp knife? Yeah, we can.

• 42:26Speaker 02

  Sharp knife, yeah.

• 42:27Speaker 04

  I think we need to, who's gonna be my catcher?

• 42:30Speaker 02

  Angela, how's your catching? I don't know how catchy I am.

• 42:37Speaker 02

  We're just removing the nipple here.

• 42:38Speaker 04

  Yeah.

• 42:39Speaker 02

  Yeah, and the other nipple.

• 42:40Speaker 04

  The other nipple. One day, oh my gosh, I did the judge a bit severely. And then I had lemon on my hand, then I put it in my eye. And the whole first three scenes, I was like, oh. Okay, you ready?

• 42:52Speaker 02

  Okay.

• 42:53Speaker 04

  Okay, I'm gonna do an underarm throw, underarm throw, one hand, yeah? Ready? One hand, oh gosh. Yeah!

• 43:01Speaker 02

  Get her on the West End!

• 43:03Speaker 04

  Get her on there!

• 43:06Speaker 02

  The Goodie Bag is yours!

• 43:10Speaker 02

  Rosamund, thank you, that was so fun.

• 43:12Speaker 04

  Thanks so much, thanks for doing the lemons.

• 43:14Speaker 02

  Have a great show tonight.

• 43:15Speaker 04

  That was delicious, it was delicious.

• 43:17Speaker 02

  Oh, thank you so much.

• 43:18Speaker 04

  I might just copy you, I might just do the same thing. I know I've put my laugh and fork together, but I'm actually gonna finish it now. You can take this for your supper tonight if you want. Can I? Yes, of course. I will, that'll go really well with my sardines.

• 43:27Speaker 02

  Yeah.

• 43:27Speaker 04

  Oh, you just tell him it will, just say it will. He loves the podcast, doesn't he? Oh, that's very kind.

• 43:33Speaker 02

  Well, a round of applause, the wonderful Rosamund Pike.

• 43:39Speaker 00

  Thank you so much. Thank you.

• 43:45Speaker 02

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

• 43:52Speaker 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.

• 44:00Speaker 02

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

• 44:05Speaker 03

  Dish from Waitrose is a cold glass production.

• 44:09Speaker 02

  Waitrose, the home of food lovers.