Jodie Whittaker surprised with our tagliatelle with asparagus, peas, shallots & capers

We also enlist her as our first Dish sommelier. Jodie Whittaker is an English actor known for her roles in Broadchurch, Doctor Who, Frauds and Toxic Town. Jodie, who was born in West Yorkshire but now lives in London, arrives at Dish with the perfect mindset; hungry and up for trying anything. So, a menu full of surprises it is, as we sit down to chat about Jodie’s latest project: Dear England. The TV series is an adaptation of the hugely successful play that looks at Gareth Southgate’s time as England manager. We start things with a Hugo spritz, while learning about Jodie’s favourite cuisines and the restaurant trip that brought her to tears... in a good way. Angela then serves a bowl of tagliatelle with asparagus, peas, shallots & capers, a Diana Henry recipe that Jodie could cook at home... but probably won’t. The wine pairing is Jodie’s choice as she opts for the Loved & Found Carricante. The surprises don’t stop there, as Angela has also prepared a lemon thyme, honey & polenta cake, hitting the sweet spot perfectly. Jodie’s a joy to hang with as we discover the unique sandwiches she had as a child, the valuable support of her parents as she set about a career in acting, and the little things that make a difference for her while on a TV set. The wines featured in Jodie’s wine tasting also included No.1 Coteaux d'Aix en Provence Rosé Provence and the Loved & Found Grolleau Gris. You can watch the first two episodes of Dear England on BBC iPlayer now with the series’ final parts broadcasting on May 30 and 31. 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 tagliatelle with asparagus, peas, shallots & capers, was created for Waitrose by Diana Henry. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 00:33 Today’s guest & Tiramisu chat 02:54 Let’s talk about polenta 04:22 Jodie Whittaker is here! 05:41 It’s time for a spritz! 06:44 A day in the life of Jodie 09:10 From wine appreciation to food loves 12:37 Childhood meals & surprise meals! 16:11 Dinner parties 18:32 Sommelier Jodie 20:19 Food is served! 24:24 Dear England 27:58 England football evolution 30:04 Cake is served! 31:50 Broadchurch & Doctor Who 35:38 From supportive parents to acting rituals 38:30 Fast food quiz 40:14 End of the show question 43:22 Final chats & a listener question 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.

• 1:08Speaker 03

  And I'm Angela Hartnett.

• 1:09Speaker 02

  Hello, Angela Hartnett.

• 1:10Speaker 03

  Hello, Nick Grimshaw.

• 1:10Speaker 02

  Have you got the giggles today?

• 1:11Speaker 03

  No, no.

• 1:12Speaker 02

  No, no, no, no.

• 1:14Speaker 03

  I was just conscious that when I move stuff and went like that, you'll be going, "Stop tapping, stop it."

• 1:19Speaker 02

  Let me tell you, dear listeners of Dish, Angela Hartnett is a tapper.

• 1:22Speaker 03

  Fidgeter.

• 1:23Speaker 02

  Fidgeter and a tapper. So today on Dish, that wasn't even real. Was that intentional? Poor Anthony, who does the sound on this podcast.

• 1:31Speaker 03

  Well, he's Tottenham, so...

• 1:36Speaker 02

  That's already the root, that's already the root of the tapping. Jodie Whittaker is with us on Dish today. And actually, we'll be talking about football with Jodie Whittaker.

• 1:45Speaker 03

  I'm actually a big Arsenal fan.

• 1:46Speaker 02

  Big Arsenal fan?

• 1:47Speaker 03

  Oui.

• 1:49Speaker 02

  She's also the star of Dear England, which there's two episodes of it out right now. You can see the rest as they sort of come out over the next few weeks. But you'll know Jodie Whittaker for being the star of Broadchurch, Doctor Who. She's pretty good, isn't she, at being in the right things? Yeah. So Jodie here momentarily. First, I wanted to talk to you about something that I saw. And I immediately thought of you, which was the world's biggest tiramisu. Did you see this?

• 2:15Speaker 03

  I did see that.

• 2:15Speaker 02

  Did you see this? It was sort of like swimming pool size.

• 2:18Speaker 03

  It's nuts, isn't it?

• 2:19Speaker 02

  Tiramisu. So I've got it here. The world record for the longest tiramisu was broken. It was made by a hundred Italian chefs at the Chelsea Town Hall, over four hundred and forty metres in length. I could eat that.

• 2:34Speaker 03

  Don't be ridiculous. You don't even have a sweet tooth.

• 2:38Speaker 02

  No, I love tiramisu. Tiramisu's not too sweet though, is it?

• 2:40Speaker 03

  Oh, yeah, but not that.

• 2:42Speaker 02

  Very Moorish.

• 2:43Speaker 03

  Just trying to imagine the size of it. Incredible.

• 2:45Speaker 02

  How many feet of tiramisu could you do?

• 2:47Speaker 03

  Oh my god, I mean, you know, not even one foot.

• 2:50Speaker 02

  Oh, don't be soft.

• 2:51Speaker 03

  Come on, no. Come on. How much, how much tiramisu could you eat?

• 2:55Speaker 02

  Right, say it was lasagna sized, yeah?

• 2:57Speaker 03

  Oh.

• 2:57Speaker 02

  Right?

• 2:58Speaker 03

  A third, a third.

• 2:59Speaker 02

  A third?

• 3:00Speaker 03

  Honestly, I couldn't. It's creamy.

• 3:02Speaker 02

  I could eat my height in it.

• 3:03Speaker 03

  Don't be ridiculous. All right, we're gonna try that then.

• 3:06Speaker 02

  I'm gluttonous.

• 3:07Speaker 03

  I'm gonna make a tiramisu's counter size there, because that's about your height.

• 3:11Speaker 02

  But thin, not that thin.

• 3:12Speaker 03

  Oh, there we go.

• 3:15Speaker 02

  I could do like a brick, width of a brick, six foot long.

• 3:18Speaker 03

  Six foot, all right, we'll do it. We're gonna challenge you to that. End of this, well, there's no end of season now.

• 3:24Speaker 02

  No.

• 3:24Speaker 03

  I'll figure it out at a time.

• 3:26Speaker 02

  Some point. Maybe that's the Christmas special.

• 3:28Speaker 03

  Yeah.

• 3:28Speaker 02

  We just have a bit of music.

• 3:29Speaker 03

  Yeah, I'm just gonna see it.

• 3:30Speaker 02

  No guest.

• 3:31Speaker 03

  My friends at their wedding one day did a Swiss roll the size of the length of this room. And about twenty people carried it out.

• 3:39Speaker 02

  Oh, I love a Swiss roll. I'd rather a Swiss roll.

• 3:42Speaker 03

  No, you haven't tiramisu. That's what you said you'd do.

• 3:46Speaker 02

  Before we welcome Jodie Whittaker, let's talk about an ingredient that we're gonna be using today.

• 3:49Speaker 03

  We are.

• 3:50Speaker 02

  Something that genuinely, and it might be stupid in saying this, I don't know what it is.

• 3:54Speaker 03

  No, lots of people don't know what it is.

• 3:56Speaker 02

  I don't know what it is. I've seen it on the menu. I've eaten it. Palenta.

• 3:59Speaker 03

  Palenta, yeah.

• 4:00Speaker 02

  I'm like, sure, I know what it is in terms of etiquette, but...

• 4:03Speaker 03

  It's perfect for you, because it's gluten free. It's a maize flour, which is very finely milled.

• 4:08Speaker 02

  Yeah, there it is.

• 4:09Speaker 03

  Lovely yellow colour. And you can get white palenta as well.

• 4:12Speaker 02

  Yeah. So it's like a cornmeal.

• 4:15Speaker 03

  Yeah, it's, you know, it's very fine and very versatile, I think, palenta. You can use it in desserts, you can use it as a savoury. And as I said perfectly, we're making a lemon polenta cake today. So it will act like the flour. And so you have the almonds in it and the polenta. And it sort of holds it together, so acting like that starch there. And then you make it and you can make big tubs of it. You know, you want that giant pan, you can make massive pans of it. And it takes a long time to cook. You can get really quick cooking polenta that takes about five, 10 minutes. Or you do the old school way, which is a big wooden spoon. And it takes about 30 minutes to make. And then you serve it, I love it, poured onto a big plate and then you, and with stews.

• 4:54Speaker 02

  So it's more like a mash?

• 4:56Speaker 03

  Yeah, it's like a mashed potato, it's the carbohydrate. And then you can, and then when it sets the next day, you can slice it, fry it. Have a little bit of bacon, a little bit of cheese on top.

• 5:05Speaker 02

  Is it quite big in Italy?

• 5:06Speaker 03

  Huge in Italy, yeah, huge, northern Italy especially.

• 5:10Speaker 02

  I look forward to having that later on.

• 5:11Speaker 03

  Marvelous.

• 5:12Speaker 02

  Shall we get Jodie Whittaker in?

• 5:13Speaker 03

  Let's do it.

• 5:20Speaker 02

  Hi Jodie, how are you?

• 5:22Speaker 04

  I'm all right, how are you?

• 5:23Speaker 02

  Good.

• 5:24Speaker 04

  I'm really excited.

• 5:25Speaker 02

  Are you? I loved when you arrived, I was coming down the stairs, Jodie was coming up the stairs and she's like, starving.

• 5:30Speaker 03

  Starving.

• 5:31Speaker 02

  That's all I say every week.

• 5:32Speaker 03

  You're our perfect guest then, we love that.

• 5:34Speaker 04

  I've been method today.

• 5:35Speaker 02

  Yes.

• 5:35Speaker 04

  Oh wow. Yeah, I am, I'm prepared. I might be Beauty and the Beast, beast at the end of the table.

• 5:41Speaker 02

  Well, come on in.

• 5:42Speaker 03

  Come and sit down.

• 5:43Speaker 02

  We'll sit you down and I'll make you a drink. Oh no, I've got, I'm attached to something.

• 5:47Speaker 03

  Oh, hold on.

• 5:48Speaker 02

  I'm attached to a nut.

• 5:49Speaker 03

  No, you're not, it was a corkscrew.

• 5:51Speaker 02

  I was attached to a corkscrew, this holy jumper.

• 5:56Speaker 02

  Shall we welcome our guest, Ash?

• 5:57Speaker 03

  Yes.

• 5:58Speaker 02

  Let's do it. We have with us a wonderful actor as our guest on Dish Today. Who brings sort of all the essential ingredients, I feel, for an episode of Dish. Loves food.

• 6:09Speaker 03

  Perfect.

• 6:09Speaker 02

  Loves all food.

• 6:10Speaker 03

  Love her.

• 6:11Speaker 02

  The research said all's food, loves a chat.

• 6:13Speaker 03

  Loves a chat.

• 6:14Speaker 02

  I can already sense it's gonna be good.

• 6:15Speaker 03

  I think we won't have to do much today.

• 6:17Speaker 02

  No, it's a day off for us. As we enjoy an hour long presentation from Jodie Whittaker.

• 6:24Speaker 02

  Hi Jodie.

• 6:26Speaker 04

  So, all my favourite things.

• 6:28Speaker 02

  Right, please, tell us. Welcome to Dish.

• 6:31Speaker 04

  I'm so excited.

• 6:32Speaker 03

  Oh, thanks.

• 6:33Speaker 04

  Can I have it, yeah?

• 6:34Speaker 02

  Yeah, of course, yeah. Cheers, we're starting with a Hugo spritz. Cheers, cheers, cheers. Thank you, Jodie, cheers, Ange. Cheers, yeah, we're starting with a Hugo spritz because you were like, well, you were like, I'll have anything. Which I really love.

• 6:46Speaker 04

  Yeah.

• 6:47Speaker 02

  I love when a guest is like that, that's open minded.

• 6:49Speaker 04

  I've got no allergies.

• 6:51Speaker 02

  Yes.

• 6:51Speaker 04

  I am also not squeamish about food.

• 6:54Speaker 02

  Yes.

• 6:55Speaker 04

  Fine with textures, fine with, with everything.

• 6:58Speaker 03

  So you'd try anything once, wouldn't you?

• 7:00Speaker 04

  Yeah. Uh, I think, I've been to, I've been to Bangkok and there was a few things on stalls that I was like, you know what?

• 7:07Speaker 02

  Yeah.

• 7:07Speaker 04

  I might not do that.

• 7:09Speaker 02

  Might not do that, yeah.

• 7:10Speaker 04

  Yeah, like a, like a full cricket, like, yeah.

• 7:13Speaker 02

  Yes.

• 7:13Speaker 04

  Something like that, but I'm, I'm pretty much, I think.

• 7:16Speaker 02

  Have you done anything like that, like cricket, scorpion?

• 7:18Speaker 03

  Done cricket, um, I've done, well, guinea, uh, guinea pig, remember?

• 7:23Speaker 02

  Oh, yeah, guinea pig.

• 7:24Speaker 03

  Guinea pig and parrot.

• 7:25Speaker 02

  It was just her mates, guinea pig.

• 7:29Speaker 02

  Um, we want to talk about a few things, we want to talk about Dear England, of course, which we're going to talk about very soon. And, but I wanted to talk about the, the Jodie Whittaker day because I've heard that you are quite no nonsense, no messing. Get on with it. That was what I found out about you and I really liked that. What's an average day in the life like for you, Jodie? Are you quite like, oh, Adam, we're going?

• 7:51Speaker 04

  I am a nightmare. I'm awake instantly.

• 7:55Speaker 02

  Yeah.

• 7:56Speaker 03

  Right.

• 7:56Speaker 02

  Good mood?

• 7:57Speaker 04

  I have a thing where I don't need to warm up. So my mood is whatever it is. But I'm always in a, um, a kind of attempt to be in a good mood. But I can instantly be a part of any conversation. So if someone's in my eye line at 6am.

• 8:14Speaker 03

  Yeah.

• 8:15Speaker 04

  I think all the chats that maybe they'd like to build up to about three hours later, I just want to do now because we're up, we're ready, we're going.

• 8:21Speaker 02

  We're going.

• 8:22Speaker 04

  So I'm a very much a. Up, full chat. I don't understand that thing where people need to warm up. I don't understand the idea where you just don't have form. I just think, I've got form. Someone else needs to have form, even if the sun hasn't risen.

• 8:38Speaker 02

  Yeah.

• 8:39Speaker 04

  But, and I can keep going and keep going. And I like to be continually busy.

• 8:44Speaker 02

  And have you always been like that?

• 8:45Speaker 04

  Yeah, I think I don't like, this'll be the longest I will have sat down for ages, yeah.

• 8:50Speaker 02

  And they use someone in the house that starts a task and will finish it. Cause I like to start them and then I get distracted by a different one.

• 8:56Speaker 04

  I think I can really hyper focus on something that probably in hindsight had absolutely no relevance to the day.

• 9:05Speaker 02

  And will you finish it though?

• 9:06Speaker 04

  No.

• 9:07Speaker 02

  No, me neither.

• 9:07Speaker 04

  No, no, no. But, I've started so many fun things.

• 9:10Speaker 02

  Yeah.

• 9:13Speaker 04

  I can't finish a conversation. I think that's the main thing for me.

• 9:16Speaker 03

  Yeah.

• 9:17Speaker 04

  Is I've just talked to my, my best mate today. And when I got off the phone, my house said, oh, how is she? And I went, oh, I just, do you know what? I don't think we got to the end. So I don't, we talked for about 45 minutes and I don't know if any sentence or thought was continued, but we did talk for 45 minutes. And I did so much achieving in that 45 minutes. I literally multitasked it like a mother. I was like, it was on loudspeaker, there was things banging in the background.

• 9:45Speaker 03

  Cleaning cupboards, ironing, the whole lot.

• 9:48Speaker 02

  I love it, I love it, I love it. Your list of drinks that you liked listed out, and I love this. Cocktails, beer, wine.

• 9:57Speaker 02

  So, all bases covered there. All covered there. And you, you do love wine. We're gonna talk about wine a little bit later on. And, and I, I saw that you said that a wine shop is quite like a bookshop.

• 10:07Speaker 04

  Yeah.

• 10:08Speaker 02

  So, you, you take it serious as like.

• 10:10Speaker 04

  Oh, I love it. I just, I'm fascinated now by the fact that there's so much creativity in it. So the, you know, I've bought a bottle of wine before, based on a label. And it turned into one of our favourite wines. There's a Napa wine called Prisoner. And it's, the label is a work of art. And then if you're like, oh, that wine comes. It's amazing. They've got another one called Saldo, which is what their machine's called and you type in a word and it goes and then you can stick it.

• 10:40Speaker 03

  Oh, like they're printing.

• 10:42Speaker 04

  That's it. It's a completely empty bottle and it just says Saldo across it and you're like, what the f is that? But I just purely, we bought it because the label looked like something in a gallery.

• 10:54Speaker 03

  Yeah.

• 10:55Speaker 04

  But just people are so creative, like now in that sense of there's so much, it's not just generational wine. It's like people changing careers and going into it and I'm here to drink it.

• 11:05Speaker 02

  And you're here to drink it. Well, thank you for drinking it and then teaching us about it. Cause they always say, don't judge a bottle by a cover. I don't think probably do and wine do.

• 11:13Speaker 03

  Yeah, but I also think, as you say, they're taking it a step further.

• 11:17Speaker 04

  Yeah.

• 11:17Speaker 03

  Like there's a friend of ours that makes wine in England. They make English wine on the South Downs and they had this dog called Noodles. And he's no longer with them anymore. So they make this rosé and when you look through the bottle is where you see the label and the name noodles. You know what I mean? So they've really put thought into it because it used to be in the vineyards with them and it's all that sort of stuff. And, and that makes me wanna buy it. So I think there's a story behind that.

• 11:39Speaker 02

  Story. Or even like the thought and the effort and taste level.

• 11:43Speaker 03

  Yes, exactly.

• 11:44Speaker 02

  You know, when you see a restaurant with bad fun, you're like, I'm not gonna go in there.

• 11:47Speaker 04

  It's lighting.

• 11:48Speaker 02

  You just wouldn't and lighting.

• 11:49Speaker 04

  I'm so easily offended by a lightenscape. I just like, why would you, I don't want to sit in fluorescent light.

• 11:58Speaker 03

  No.

• 11:59Speaker 04

  You know, and I'd be much happier to be like, I can't see you. That'd be my, I'd pick that over, all right. So you put the big light on. Oh, you've got your big light on. Or a downed spotlight. So everyone just is like.

• 12:10Speaker 02

  It's my crown.

• 12:13Speaker 02

  Wanna see my scalp?

• 12:14Speaker 04

  Yeah.

• 12:14Speaker 02

  Yeah, it's tough. It's tough. And now your food loves are truly food loves because there was no hates.

• 12:22Speaker 03

  No.

• 12:23Speaker 02

  But I love this list because you started when you, when we always ask our guests to, you know, suggest what they like. And we say what you like, what you dislike, what you love. So we can develop something. Jodie said, I love, love, love all food. All food, but you said Italian pasta dish is definitely your favourite. That is Angela's area of expertise, I feel. And you love a steak, tartare, noodles, Thai curries, Japanese, Mexican, French. You love cheese, you love herbs, you love a bit of spice, medium to hot. And we quote.

• 12:53Speaker 04

  So specific.

• 12:54Speaker 02

  Love, you love Middle Eastern food. Your best friend is a veggie and a great cook, so you love vegetarian food. You also love pudding and you have a sweet tooth.

• 13:03Speaker 04

  I like a commitment to flavour. You know, some people like quite, you know, like say a piece of white fish with like green vegetables. And they would go and pick that. I would need.

• 13:16Speaker 03

  More.

• 13:16Speaker 04

  Yes.

• 13:17Speaker 02

  Yeah. Because that'd be alright.

• 13:19Speaker 03

  Yeah.

• 13:19Speaker 04

  It would be alright.

• 13:20Speaker 03

  You'd need a really good peppery olive oil, you need lemon.

• 13:23Speaker 04

  I need there to be something that I went, oh, this is what that is.

• 13:26Speaker 03

  Yeah.

• 13:27Speaker 04

  But yeah.

• 13:28Speaker 02

  And have you always loved food? Was it a big part of like growing up and having nice dinners?

• 13:32Speaker 04

  I am gonna throw my mum under a bus. And she gets thrown under a bus all the time when I've ever done anything foodie based. I was brought up on some absolute shit food. I cannot believe that like now, I mean, she is a, you know, just in that thing of like, that is not okay, you can't send kids to school with that. I mean, I was allowed basically to just take what I wanted. So I'd have white bread, I'd have cheese and onion crisps smashed in the middle of it with ketchup. And that'd be a sandwich. Primular cheese sandwich was my absolute go to.

• 14:07Speaker 02

  Oh yeah, and it'd be like this sort of toothpaste.

• 14:09Speaker 04

  The tubey one, yeah.

• 14:10Speaker 02

  Oh, I just love that.

• 14:11Speaker 04

  I was allowed, but I'm still a fan of Nutella, but it was my lunch at school. Like my pat lunch Nutella sandwich, I was like, brilliant, got it, got some calcium.

• 14:21Speaker 02

  Yeah.

• 14:22Speaker 04

  And, but my mum is, we've always been, we were a really busy family that was like, it was always a microwave dinner. And I love my mum's pieces, she's extraordinary, she's not a cook.

• 14:34Speaker 03

  Yeah.

• 14:34Speaker 04

  And so now I am such a snob, I'm such a snob. You know, just that thing where you're like, I think the vegetable's been going a bit long. You know, just that, they just, they didn't need to be in the water, they could have been, they could have been above it.

• 14:49Speaker 03

  Yeah, yeah.

• 14:49Speaker 04

  But I can't. I can't cook. So that's the problem is I can't cook, but I've got all the notes.

• 14:56Speaker 02

  Do you never ever do it? You just actually have a guest?

• 14:59Speaker 04

  There's just no point, because like if I'm, well, I can't cook and also my husband's got questionable timing when it comes to cooking. So we have our dinners where people are, my mum always says, it's Christian cooking. I'm like, yeah, she went, I'll have a little sandwich before I get there. So she just, because it'll be like, no, it's like, it's nine, it's nine forty five. So there is a bit of, there is a questionable timing. But she's like, I'll have a little sandwich.

• 15:27Speaker 02

  I love that. I love that.

• 15:29Speaker 04

  But he's, you know, he's good at it. I'm just like.

• 15:32Speaker 02

  Oh, he's good at it. I remember when Jamie Oliver, remember when he did like thirty minute meals?

• 15:36Speaker 04

  Yeah.

• 15:36Speaker 02

  I remember when that book came out, everyone was like trying it and like proper into it and it was a telly show. And one of our friends was doing it and she was like, it was, we were like two and a half hours in or whatever.

• 15:45Speaker 04

  No.

• 15:46Speaker 02

  And her husband was like, I thought it was Jamie's thirty minutes meals. And she was like, yeah, he didn't include fag breaks, does he?

• 15:55Speaker 02

  With her apron on. It was like two and a half hours. Yeah, I know. I was like, oh, okay. Now, we do ask what you'd like for your tea or what you'd like to be cooked. And you said that you love surprises with food. So you get your menu here on Dish, but it's all a surprise. So it's a full surprise menu for you today.

• 16:14Speaker 04

  I'm really into forced fun.

• 16:16Speaker 02

  Yeah, well, hello. So are we.

• 16:19Speaker 04

  I'm really excited.

• 16:20Speaker 02

  It's all a surprise. But you are someone that won't Google a menu before you go somewhere.

• 16:25Speaker 04

  No, absolutely not.

• 16:26Speaker 02

  Just a surprise element.

• 16:28Speaker 04

  No, you know, it's like, oh, I looked at the menu before. Okay, why?

• 16:31Speaker 02

  Why? We've got one here.

• 16:32Speaker 04

  Yeah. I like the surprise, but I also, I also know that I'm a perfect audience for it because I know I can't do it.

• 16:41Speaker 02

  Yes.

• 16:41Speaker 04

  So that's the thing. So if you get people on, you must have hundreds of people that come on that actually cook as well.

• 16:46Speaker 02

  Yeah, we do.

• 16:49Speaker 04

  But you will have like people that come on, but I think the best thing for me is it's like going to a gig. I love going to a gig because I can't play an instrument and I couldn't write a song to save my life. So all of it is a joy.

• 16:59Speaker 02

  So we like the surprise element. That's good, that is fantastic, yeah. Do you, Angela, are you someone that can do a surprise tea? Like, you could open your cupboard and...

• 17:07Speaker 04

  Yeah, you're a planner.

• 17:09Speaker 03

  No.

• 17:09Speaker 02

  No.

• 17:10Speaker 03

  We don't even really plan dinner parties. We have a lot of people over.

• 17:12Speaker 02

  What?

• 17:13Speaker 03

  We'll wake up and go to the market and then say, oh, okay, what's that? And then we'll figure out what we're gonna make.

• 17:18Speaker 02

  Oh, stressful to me, that.

• 17:20Speaker 03

  And then, and then there have been times, in all honesty, that sometimes I've got home and I've done it. I thought, oh, can't be bothered to do the dessert element. And this is where a great local restaurant is the best. I'll go to Farrokh's in John, I said, what you got on your dessert menu? Oh, come on, give us four portions of that.

• 17:35Speaker 04

  Here.

• 17:36Speaker 03

  Yeah, there you go.

• 17:37Speaker 02

  You tell people?

• 17:38Speaker 03

  I do after they've gone, this is amazing, it's delicious, you know? I know, I was caught with them one time, I couldn't be bothered to cook. So I went and bought loads of different gazpachos at the supermarket, tipped them all together.

• 17:48Speaker 02

  Oh, no.

• 17:49Speaker 03

  Mixed them with loads of basil, olive oil and tomatoes, served them all. Everyone was like, this is delicious, Angela, how do you make that? Lied through my teeth as to my mum, my brother, my aunt, going, oh, yeah, I marinated all the tomatoes last night, chopped them all up, add the vinegar, all of this. And so I tidied up and I put all the plastic containers in the dishwasher, you can imagine. Everyone gets up to clean, opens the dishwasher. And then my friend said to me, she goes, what's worse? One, you're so sad you keep the plastic containers. Two, you blatantly lie to every single member of your family and close friends upstairs.

• 18:23Speaker 02

  Angela, hard man.

• 18:24Speaker 03

  So when she comes around now, Liz opens the dishwasher, goes, just checking.

• 18:27Speaker 02

  Just checking.

• 18:28Speaker 03

  Have you actually made anything or have you just checking? You can cheat a little bit occasionally.

• 18:33Speaker 02

  Oh, wow. Now, you have had tomato sauce and crisp sandwiches.

• 18:37Speaker 04

  Yeah.

• 18:37Speaker 02

  You've also had great food experiences. We heard that you went to Fat Duck and had sort of a...

• 18:42Speaker 03

  Oh, yeah.

• 18:42Speaker 02

  An emotional response.

• 18:44Speaker 04

  I mean, it doesn't take a lot for me. So I think if I was someone who didn't cry most days and then was actually, you know, had made a living out of crying, it would probably be more of a thing. But I genuinely was so emotional because the whole thing of it was such an event. It was, you know, it involves earphones, it involves nostalgia. It was, everything about it was like a fairy tale of creativity. And I found it so emotional. I literally did this, it's moss.

• 19:19Speaker 04

  I love moss, like, you know.

• 19:23Speaker 02

  So whilst Angela is getting our surprise meal ready, as you are a wine fan, we thought we'd get you to choose the wine.

• 19:31Speaker 04

  Yeah, yeah.

• 19:32Speaker 02

  So we've got three different wines that all will work perfectly with what we're gonna eat today. So we've got a dry rosé, some dry whites as well, but which one do you want? So we thought you could try them and then you could be the wine pair on.

• 19:44Speaker 04

  The Similia.

• 19:45Speaker 02

  The Similia.

• 19:46Speaker 04

  Right.

• 19:46Speaker 02

  Which one would you like to start with first?

• 19:47Speaker 04

  I'm gonna start with the rosé.

• 19:48Speaker 02

  Okay, the rosé is a Provence rosé, pink grapefruit, lychee, peach, wild raspberries, balanced out with a zesty minerality and a beautiful pale rosé made just for Waitrose, this one.

• 20:00Speaker 04

  That is beautiful.

• 20:01Speaker 02

  Yes.

• 20:02Speaker 04

  And tastes absolutely of summer.

• 20:04Speaker 02

  Mmm.

• 20:05Speaker 04

  I mean.

• 20:06Speaker 02

  Summer water.

• 20:07Speaker 04

  Rosé season.

• 20:08Speaker 02

  The Grollagri.

• 20:10Speaker 04

  Grollagri.

• 20:10Speaker 02

  Is what you're gonna have now, an ancient and rare grape like me.

• 20:15Speaker 04

  Where then?

• 20:15Speaker 02

  It's a crisp white, smells gloriously appley, and it doubles down on the fruit in taste as well. There are also hints of flowers in this, in the Grollagri. We'll edit out any wine gulps.

• 20:26Speaker 04

  That is delicious.

• 20:27Speaker 02

  Ooh.

• 20:27Speaker 04

  I've got a strong favourite at the moment.

• 20:29Speaker 02

  Okay, okay.

• 20:30Speaker 04

  Not gonna tell you where then.

• 20:31Speaker 02

  And then the final one, that Jodie Whittaker will be tasting to pair, is the Carricante from Sicily. Another ancient grape, which thrives in the volcanic soils of Sicily, causes an eruption of citrusy, herby flavours. So this is a delicious, refreshing wine, which is quite complex minerally.

• 20:51Speaker 04

  It's between this and this for me.

• 20:52Speaker 02

  Okay, the Carricante or the rosé?

• 20:54Speaker 04

  Yeah. If you peak too soon on a rosé.

• 20:57Speaker 02

  Yeah.

• 20:58Speaker 04

  It's a long summer, isn't it?

• 21:00Speaker 02

  Right. It's only May.

• 21:01Speaker 04

  It's only May.

• 21:02Speaker 02

  Yep.

• 21:02Speaker 04

  I think we should do that.

• 21:04Speaker 02

  That is the loved and found Carricante from Sicily. So yeah, a minerally, I've not tried it, but I love a mineral.

• 21:09Speaker 04

  I do.

• 21:12Speaker 02

  What are we having here that Jodie's about to get into?

• 21:15Speaker 03

  So we're going to have a tagliatelle with asparagus peas, shallots and capers. And it's a recipe by Diana Henry.

• 21:21Speaker 04

  It's so beautiful.

• 21:22Speaker 03

  Oh my gosh.

• 21:23Speaker 02

  How long are you in there?

• 21:24Speaker 04

  It's so like tangy.

• 21:26Speaker 03

  Lemon in at the end.

• 21:27Speaker 04

  Yeah, it's so zester.

• 21:28Speaker 03

  There you go, you see.

• 21:29Speaker 02

  So tell us how you made this, Ange.

• 21:30Speaker 03

  So you start off with a little bit of butter in the pan. Add some finely chopped shallots and garlic. Sort that down until it's nice and soft. And then you add some driver mousse and you let that reduce down. Then after that's reduced down by half, you add your double cream, chicken stock or veg stock, if you want to do veg stock, and let that reduce down.

• 21:47Speaker 04

  Yeah.

• 21:48Speaker 03

  And while that's reducing down, you either steam the tips of your asparagus or you can cook them in boiling water. I cook them in boiling water. And then all the little rondols, you know, the choppy bits at the end, I use those from the stalk. So once your cream and the stock and everything's reduced, you add your peas into there. You add your capers in there, touch of lemon juice. You cook your pasta, toss that into the sauce with all the asparagus and then finish it with some black pepper, parmesan and chives at the end.

• 22:15Speaker 04

  It's so beautiful. So like for you, how long would that take?

• 22:20Speaker 03

  If you did dried pasta, which generally takes about 10 minutes, you could make the recipe in that time. Maybe 15 because of the chopping. But if you did your chopping first.

• 22:29Speaker 04

  But all the reductions and everything is like.

• 22:31Speaker 03

  Because it's small amounts. You're not reducing like pints of the stuff. You know, you're only reducing like, you know, 200 mils. And that in a big pan, it reduces really quickly.

• 22:39Speaker 02

  I love peas with pasta.

• 22:41Speaker 03

  I do, actually.

• 22:42Speaker 02

  I really, really do.

• 22:43Speaker 03

  Yeah. And you need the lemon to cut through the cream. Because otherwise it can be a bit too rich.

• 22:48Speaker 02

  Because creamy pasta is not what I'd always order.

• 22:51Speaker 03

  No, me neither.

• 22:52Speaker 02

  But the lemon and with like the capers.

• 22:55Speaker 04

  You know, when you go places where they make their like carbonara, like, well, actually you're not meant to put cream in carbonara, are you?

• 23:01Speaker 03

  No, Jodie, don't upset me now. Come on, Jodie.

• 23:02Speaker 04

  No, you don't put it in. But it's very parmesan-y, isn't it?

• 23:05Speaker 03

  Yeah, lots of parmesan, pecorino. It's the egg yolk that makes it really rich.

• 23:09Speaker 04

  Yeah. You know, like if you go and they like cut a hole out of something.

• 23:12Speaker 03

  Oh, yeah, yeah, yeah.

• 23:13Speaker 04

  Like a big cheese wheel.

• 23:14Speaker 02

  Yeah. Mmm, it's delicious.

• 23:17Speaker 04

  This is amazing.

• 23:18Speaker 02

  I heard that after you made it, Ange, you wrapped the asparagus.

• 23:21Speaker 03

  Oh, yes, you do. Diana tells you to. So, once you've steamed them or blanched your asparagus, she puts them in a, in a tea towel to basically take off any excess water.

• 23:30Speaker 04

  Oh, yeah, yeah.

• 23:31Speaker 03

  Because otherwise, if you added like watery, if it had all this water in the vegetables, it would just dilute all the sauce. So, that basically takes all the water away. Yeah.

• 23:39Speaker 04

  Can you put it in a spinner? We've got a spinner thing.

• 23:42Speaker 03

  Mmm. You probably could, actually, but I think if you do it in the tea towel, it keeps the heat in and the greenness of it. So, you're doing it, you know, it's once they're cooked, you wouldn't necessarily want to do that. Yeah.

• 23:50Speaker 02

  Um, it's asparagus season right now, but if this was something, you know, maybe people are listening to this, I don't know, in the future in a winter, would this work without the asparagus? The asparagus key?

• 24:00Speaker 03

  I think it's quite, it's lovely crunch, but you could, you could do it with beans, like you could do it with green beans, you know, you could do something like that or flat beans you could do.

• 24:09Speaker 02

  Not baked beans.

• 24:09Speaker 04

  Something about asparagus, though.

• 24:10Speaker 03

  But the asparagus makes, it works with the lemon. I also think, yeah.

• 24:13Speaker 04

  Fennel. I love fennel.

• 24:15Speaker 03

  Yeah, you could probably do it with fennel. You just need to cook it a lot more. That's you do like slices of fennel.

• 24:20Speaker 02

  But, um, chives, did you just chop in at the end?

• 24:22Speaker 03

  Chop in at the end, yeah.

• 24:23Speaker 02

  Uh, well, if you want to make this, uh, Jodie Whittaker is going to be making it next week for all of her friends.

• 24:27Speaker 03

  Yeah.

• 24:28Speaker 02

  Uh, then you can get all the ingredients on waitrose.com forward slash dish recipes. The recipe is on there as well. Is there a video? There always is. There's, oh, is there always is? I double tap and I keep scrolling, sorry.

• 24:42Speaker 02

  Double tap, keep scrolling. See what else? But you can watch Ange, uh, making this, uh, online. Go on our socials. You will find it all on there. And then the wine pairing, I guess we already went through, didn't we? I chose my sommelier Jodie with us this afternoon. Mmm. I was really like, oh, I'm not going to drink, but something that you did was like, no, I am.

• 25:02Speaker 04

  If I can see a slight wavering.

• 25:04Speaker 02

  Yeah.

• 25:04Speaker 04

  I'm like, go on.

• 25:05Speaker 02

  Yeah, you're really tapped into it. Yeah, I was really like, no, we should be trying these great Sicilian grapes.

• 25:11Speaker 03

  Exactly, yeah.

• 25:11Speaker 02

  Farmers bloody grown. Yeah.

• 25:15Speaker 02

  We need to talk about Dear England, which is the BBC series that was based on the hugely, hugely successful play by James Graham. And it's all about Gareth Southgate's time as England manager.

• 25:27Speaker 04

  Yeah.

• 25:28Speaker 02

  And you are going to be playing Pippa, who is the psychologist who was hired by Gareth Southgate to help reverse the team's fortunes. This is such an exciting prospect for a TV show. When you heard this, or when you heard about it, was that an immediate, oh yeah, I want to be part of this?

• 25:48Speaker 04

  Definitely, because I was in a really lucky position where there'd been about three years of a hugely successful play. I was really lucky when I was offered it, I hadn't seen it, but it was at the national for one more week. Yeah. So I went and saw it with Guillaume. I didn't actually get to see Joe play Gareth until I was on set with him. And I saw an amazing actor called Guillaume Lee playing him on stage, and I was completely blown away. Football being on stage was fascinating to me because I do think when you try and replicate sport in any format, whether it's on TV, film, it has to be something other than the game to get you to watch it. Because

• 26:31Speaker 04

  A, that only brings in a football fan or the fan of the sport. And B, you can get more adrenaline watching a live match than someone's acted version of that. But what is beautiful about this story is it's a perspective and a way in that you just don't get. And obviously it's a dramatization, so it's not a documentary. But the research that James did and the kind of, the amazing view into the back room and to the structure and the psychology of it all, and what Gareth did. Yeah. And when you look at his achievements as England manager, it is extraordinary.

• 27:10Speaker 04

  But when you see Joe as Gareth Southgate, it is unbelievable.

• 27:14Speaker 02

  No, it's crazy.

• 27:15Speaker 04

  It's unbelievable.

• 27:16Speaker 03

  You think it's Gareth Southgate?

• 27:17Speaker 04

  Yeah.

• 27:18Speaker 02

  He's playing Gareth Southgate. It is crazy.

• 27:20Speaker 04

  It's unbelievable. I mean, obviously he'd done it on stage, but still, that's a completely different medium.

• 27:25Speaker 03

  Yeah.

• 27:25Speaker 04

  You know, you're playing, especially if you're, you know, the national and the West End, you're playing to a back row.

• 27:30Speaker 03

  Yeah.

• 27:31Speaker 04

  You're not playing to a close up camera.

• 27:32Speaker 02

  Mm-hmm.

• 27:33Speaker 04

  And it just, just walking on set, it's so weird because you're like, it looks like him, doesn't it?

• 27:39Speaker 03

  Yeah, yeah, yeah.

• 27:40Speaker 04

  You know, and I was like, but then also some of the...

• 27:42Speaker 03

  But it's the mannerisms.

• 27:43Speaker 04

  It's the mannerisms. But it's also just the, I, you know, you don't need to be into football to be completely joyously transported on this journey. I honestly, I'm, it is, it's brilliant when you're in something you can be excited about. And I'm so excited about people seeing it because it'll be one of the first things I mean, where I'm literally like, I'm not crying.

• 28:08Speaker 02

  Yeah.

• 28:08Speaker 04

  I'm not crying.

• 28:10Speaker 02

  I'm not crying, not crying.

• 28:11Speaker 04

  Guess what? I'm not crying.

• 28:12Speaker 02

  Not crying.

• 28:13Speaker 04

  It's like the first time I like did message my dad and went, oh my God, you're gonna love it, Dad.

• 28:17Speaker 03

  Yeah.

• 28:17Speaker 04

  You're gonna love it. You're not gonna be, you're not gonna be like, what the **** in all of my...

• 28:21Speaker 03

  What's he crying about?

• 28:22Speaker 04

  Oh bloody hell. You just kept crying and crying or, or, you know, a doctor who was like, didn't understand it, but well done.

• 28:31Speaker 04

  It's funny, it's like sci-fi, Dad, don't worry about it. It's not, it's not, it's not meant to be naturalistic.

• 28:37Speaker 02

  And do we know what like Gareth Southgate makes of it?

• 28:39Speaker 04

  I don't, I think he saw it. He hasn't seen it. Has he not? No, he didn't. Well, he might. I don't know if he's seen the show, but he's definitely not seen the play.

• 28:46Speaker 02

  Yeah.

• 28:46Speaker 04

  He didn't see the play. Oh, he didn't.

• 28:47Speaker 03

  He's not seen the play.

• 28:48Speaker 04

  No.

• 28:49Speaker 03

  Well, he changed the, how people view it, like the English team and how the nation viewed it. You know, and, you know, because you think back to the days when Beckham and when he missed the penalty, Gareth Southgate, and then they were being booed off by English fans. And then when you saw when they did lose the Euros to Italy and you looked on social media, every comment was, we're still so proud.

• 29:09Speaker 02

  No, don't because I'm gonna cry.

• 29:12Speaker 03

  But it's true though, whereas before there would have been abuse.

• 29:15Speaker 04

  Yeah.

• 29:16Speaker 03

  Everyone was like, you've done it, you know.

• 29:18Speaker 04

  What is really beautiful about it is, is an absolute lesson in not just leadership, but like mentorship. Because when he went in, he was a caretaker manager. And no caretaker manager takes over. But even on day one, the idea that there was going to be changes made that were all about longevity. And you were taking over a job that you know you're not going to keep, or you think historically you're not going to keep.

• 29:43Speaker 03

  Yeah.

• 29:44Speaker 04

  But he felt that those things were so important that he implemented them regardless of whether he was able to see it through. And the people that he brought in, like Pippa and the team and the attitude towards mental health and all of those things being part and parcel of, you know, you've got these kids, or men, that are insured for millions because their feet are worth more than anything, but their brains or the support network was seen as a secondary.

• 30:08Speaker 03

  But you just said it, you know, they are grown men, but they are kids. Because you think where the background some of them came from, no one ever understood that, that a lot were working class lads, that came from nothing, broken families and football, and then to suddenly earn millions. How the hell does your brain take that as a person?

• 30:24Speaker 04

  Yeah, or to be blamed individually for something, and or to be personally attacked because of your race, yeah, where you're from, all of those things. When I remember footage now of Gareth Southgate missing, I was watching a grown man miss a penalty. And now when I watch it, I'm looking at a little boy.

• 30:41Speaker 03

  Yeah, yeah, yeah.

• 30:42Speaker 04

  And you just look at him and he's a little boy. And it is such a weird thing where you have that kind of hindsight of age.

• 30:51Speaker 02

  All this chat has got me really excited for the World Cup now. Angela, tell me what dessert we have before us.

• 30:58Speaker 03

  We have lemon, thyme, honey and polenta cake.

• 31:01Speaker 02

  We have honey.

• 31:02Speaker 03

  So we have unsalted butter, honey, um, whole eggs, um, lemon, ground almonds, polenta, baking powder, salt and a touch of lemon thyme. You beat everything together except the egg whites, put your butter and your honey together, beat that really well. Then you add the rest of your ingredients, except the egg whites. Mix that all together, then separately whip up your egg whites to a soft peak and then fold them into your mixture. Bake in the oven for about forty-five minutes till nice golden brown. And then after that, you put a lovely honey and lemon syrup on top.

• 31:37Speaker 02

  Hmm, so what's in that, just like honey?

• 31:39Speaker 03

  Just honey and lemon juice.

• 31:40Speaker 02

  Wow.

• 31:41Speaker 03

  And then this is just yogurt, double cream, a touch of vanilla essence.

• 31:45Speaker 02

  Did you enjoy making this? Cause I know you're not desserted.

• 31:48Speaker 03

  I made it this morning at home, actually. And then Neil comes down and goes, oh, you're baking already? And I said, yeah.

• 31:54Speaker 02

  Yes, I am, my darling.

• 31:55Speaker 03

  Yes, darling. I said to you.

• 31:57Speaker 02

  Did you? Breakfast momentarily.

• 32:01Speaker 04

  I'm gonna tell you something about this dessert, though.

• 32:03Speaker 02

  Yes.

• 32:04Speaker 04

  Can I talk about the food? If I saw this on a menu.

• 32:06Speaker 03

  Yeah.

• 32:07Speaker 04

  I wouldn't pick it. Do you know why? Cause it doesn't sound like it'd be sweet enough for me and it sounds really grown up and it's amazing.

• 32:13Speaker 03

  But is it sweet enough for you?

• 32:15Speaker 04

  Yeah. But that's the thing, like to me, I'm like, oh, I wouldn't pick a dessert that doesn't quite sound like a dessert. Like polenta to me, I'm like.

• 32:21Speaker 03

  I understand that, yeah.

• 32:22Speaker 02

  Mmm.

• 32:23Speaker 03

  But I think it's the syrup you need.

• 32:24Speaker 04

  This is beautiful.

• 32:25Speaker 02

  No, I'd, I love something that.

• 32:27Speaker 03

  Yeah.

• 32:28Speaker 02

  Just tastes like not sugary.

• 32:29Speaker 04

  It's a nod.

• 32:30Speaker 03

  Yeah, a little nod.

• 32:31Speaker 02

  It's a nod.

• 32:32Speaker 04

  Yeah, but it is, it's amazing.

• 32:33Speaker 03

  You take that home with you?

• 32:35Speaker 04

  Oh, my God, I f*** love a free bear.

• 32:36Speaker 02

  Yeah.

• 32:37Speaker 04

  I do.

• 32:38Speaker 03

  Love that.

• 32:39Speaker 02

  We have Dear England, which you can see right now, of course, but you've been in some massive TV shows that we need to talk about. You've been mentioning Doctor Who, we need to talk about that in a second, but we have to talk about Broadchurch as well because they were, I mean, they were both sort of like those, that TV that becomes national conversation, aren't they? Um, eight point seven million people tuned in for the finale of Broadchurch, which is mad. Um, how the hell was doing something like that when it becomes, you know, part of a national conversation when you're in something like Broadchurch?

• 33:09Speaker 04

  I think the hindsight of it now is that it's. Pre everything being uploaded at the same time.

• 33:15Speaker 02

  Yes.

• 33:16Speaker 04

  And I've got, you know, I'm an absolute sucker for watch one ep, but I actually can all six episodes. So I do love that you can watch something in its entirety before someone ruins it. It was an amazing thing to be a part of, made mates for life and had such an incredible experience. And it was, I was only thirty when we started that. Beth Latimer was such a massive character to play at that point. And it was really emotional, really beautiful and, and you know, the storyline was epic on so many levels and very harrowing. But yet we had this very special thing where we filmed in one of the most beautiful parts of the country that I had no idea existed. Cause I failed that exam. So Jurassic Coast, I was like Jurassic what, babe?

• 34:00Speaker 04

  I was like, oh my God, it's like real and stuff. Oh my God. But them cliffs look fake.

• 34:06Speaker 02

  Yeah.

• 34:07Speaker 04

  And the amount of people that go, they didn't CGI them cliffs, you know? I was like, no, they didn't CGI them. They are there. But it was, you know, it was such a beautiful thing, but then once it comes out, you then do go, thank **** I didn't tell everyone what happened. Cause it actually was a really big deal and people really wanted to know who it was. And I was like, who have I told?

• 34:26Speaker 02

  Oh no.

• 34:27Speaker 04

  Like in a real panic about it, but it was, yeah, it was amazing. And also one that it was the absolute epitome of an ensemble. There was always loads of us.

• 34:35Speaker 02

  Yeah.

• 34:36Speaker 04

  Heaven.

• 34:36Speaker 02

  And do you love that? Do you love that? Yeah.

• 34:38Speaker 04

  Yeah, I was absolutely ace.

• 34:40Speaker 02

  Yeah.

• 34:41Speaker 04

  Someone to play heads up with.

• 34:42Speaker 02

  Yeah.

• 34:43Speaker 04

  Someone to chuck a moon ball to. I bloody love a moon ball on set. Does someone wanna play catch? I'm just like an irritating Yorkshire terrier. Cause I'm literally like, someone, someone, someone. Anyway. There is very much like, don't make eye contact with her.

• 34:56Speaker 02

  Oh, there we go. Got to play catch. It's already went to go. Um, and then the other thing we need to wait is Doctor Who, because we became Doctor Who on Christmas Day in like twenty seventeen.

• 35:05Speaker 04

  Oh, yeah.

• 35:06Speaker 02

  Yeah.

• 35:06Speaker 04

  Cause that's weird, cause obviously I was cast different, but that's the first ep, isn't it?

• 35:10Speaker 02

  Yeah.

• 35:10Speaker 04

  Oh, go Google search.

• 35:12Speaker 02

  Thank you. I Googled it. I Googled it. But I mean, that is like quite a heady, two things coming together, it's like being revealed. Doctor Who on Christmas Day. Did you have fond memories of watching that moment happen with your family? Or did you not watch it at all?

• 35:29Speaker 04

  No, I did. I totally watched it. And actually, my eldest was too young. And I suddenly realised that actually Doctor Who is quite scary. And everyone tells you that Doctor Who is quite scary. But I was like, look, mommy's on telly. But I fall out of the TARDIS at the end of the episode. And I suddenly was like, fail. Someone's really crying. But then I just took it as a compliment. That was such good acting.

• 35:53Speaker 02

  Great action. And then you mentioned your dad before. And you said about your dad watching it. I don't know who you're on about, but I liked it.

• 36:00Speaker 04

  But he also was instantly the person that you like. It was like, did you tell your family? Absolutely not. I am not telling. He is a complete social hand grenade. It was like, there is, you know, I'm really good at storyline secrets. But not telling anyone you've been cast was a really important thing. Because, you know, when he found out he was in a pub. So I was like, oh, this is not fair. But thank God he didn't know until it went on telly.

• 36:29Speaker 02

  And they've been like mad supportive with what you wanted to do.

• 36:32Speaker 04

  Absolutely amazing in the sense that as a kid, there was never, me and my brother were never treated like, you know, my brother's massively into sport and, you know, growing up cricket was absolutely his life. And it was, in some environments, sport and drama can be treated as hobbies. And we were never kind of, that was, we were never given a limitation. If that is what we wanted to do or pursue, I don't know. Sometimes it's difficult because the world has changed so much. But back in 1998 or 96, I can't remember, 98, I think, when I was doing my GCSEs, the idea that you put all your eggs in one basket seemed foolish. It was like, have a backup plan, have a this, have a that. Whereas my mum and dad were always of the attitude was like, well, it's a long life.

• 37:16Speaker 04

  The backup plan can come when you're 25, 30, 50.

• 37:20Speaker 02

  I'm always fascinated by acting because the idea of embodying someone else for a period of time. Because you're not doing it for the day we watched the film. Because I feel like I could get into character on a Tuesday, but I don't know if that's right on the Wednesday. Do you know what I mean?

• 37:33Speaker 04

  You've already picked on it.

• 37:35Speaker 02

  But I read somewhere that you describe yourself as a technical actor. What does that mean?

• 37:39Speaker 04

  I don't know. When have I said that? I think I was like, I've gone like, thesaurus. Oh my god, I think you were really great. I once said, I once said mercurial in an interview. And then when I read it back, I was like, I actually think I used it.

• 37:55Speaker 02

  I used it wrong.

• 37:56Speaker 04

  I think, I think I think that word means something else.

• 37:58Speaker 02

  Something else. But how do you get in and out? Is there always, is it always the same for, you know, different characters, always a different way?

• 38:06Speaker 04

  I, I always think I don't necessarily have a massive process that is, I have to do this and I have to do that. But then I find myself in situations where I go, oh no. If these things aren't in place, I actually find myself a bit wobbly. So there's one thing, which a load of D O Ps thought was a joke. Cause I would turn up and I'd be like, has anyone got yellow tape? And they're like, I'm sorry, what? I was like, has anyone picked yellow tape? And basically when you have to hit your mark on set.

• 38:34Speaker 02

  Oh yeah.

• 38:35Speaker 04

  You get assigned a colour. And straight away I'm like, has anyone picked yellow? And there is something, I won't hit it if it isn't. But I am so capable of hitting it that once Sarah was accidentally slightly a toe on my mark during frauds, I absolutely bashed her out of it. I didn't know, did I? Cause I was like, I can naturally hit it, it's there, I can see it without looking. And I absolutely took her out and she went, f***ing. I was like, oh, I think you might have been a bit on my mark. She went, yeah, I might have been. I mean.

• 39:05Speaker 02

  It's a black eye.

• 39:07Speaker 04

  Just adjust. I was like, do you know what? I can't. It's there. And I really, so I think I've tried to make myself sound, myself sound less of a bellend by saying I'm a technical actor.

• 39:21Speaker 02

  Jodie Whittaker, it is time for your fast food quiz. Tell us your favourite way to eat eggs.

• 39:27Speaker 04

  Pride.

• 39:28Speaker 03

  What's your favourite sandwich, Philin?

• 39:30Speaker 04

  Nutella.

• 39:31Speaker 02

  What's your favourite form of potato?

• 39:33Speaker 04

  Dofnoir.

• 39:34Speaker 02

  Oh.

• 39:34Speaker 03

  What's your favourite herb?

• 39:36Speaker 04

  Dill.

• 39:37Speaker 03

  Oh, I like dill.

• 39:38Speaker 02

  What's your favourite colour of wine?

• 39:43Speaker 04

  Yellow.

• 39:45Speaker 04

  But I love a really, I love a Chardonnay. So if it comes golden nectar colour, I like.

• 39:51Speaker 03

  Yeah, yeah, yeah.

• 39:52Speaker 04

  Absolute in heaven.

• 39:52Speaker 02

  Nectar.

• 39:53Speaker 03

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

• 39:57Speaker 04

  One pot pasta.

• 39:58Speaker 03

  One pot pasta.

• 39:59Speaker 04

  Like Anna Jones, one pot pasta.

• 40:01Speaker 03

  Yeah, nice, yeah, got it.

• 40:02Speaker 02

  What is the best flavour of crisp?

• 40:04Speaker 04

  Skip.

• 40:05Speaker 02

  Dissolvable.

• 40:07Speaker 04

  Is it a crisp?

• 40:07Speaker 02

  What is it?

• 40:08Speaker 04

  Is it, is it like Jaffa cake, is it like Jaffa cake? Maybe not, where they're roasting in walkers.

• 40:12Speaker 02

  Oh. You can have skip.

• 40:14Speaker 04

  It's skip.

• 40:14Speaker 02

  Skip, skips are crisps, yeah.

• 40:16Speaker 03

  What is your favourite chocolate bar?

• 40:18Speaker 04

  A Rittersport.

• 40:19Speaker 03

  I love Rittersport.

• 40:20Speaker 04

  Rittersport, sorry.

• 40:21Speaker 02

  Yeah, Rittersport.

• 40:22Speaker 04

  Here's like a whole nut Rittersport.

• 40:24Speaker 02

  Yeah, yeah, I love a Rittersport. You know, Rittersport, like the square ones, they're always by the till, aren't they?

• 40:28Speaker 04

  They're like a bit past.

• 40:29Speaker 03

  Oh, I need to go and source that one.

• 40:31Speaker 02

  And sport makes me think.

• 40:32Speaker 03

  It's not really a chipper.

• 40:35Speaker 02

  Wait, drums off. Sport, why are they called sport?

• 40:38Speaker 04

  Why is it called sport?

• 40:39Speaker 02

  Rittersport.

• 40:39Speaker 04

  Why is it called that?

• 40:40Speaker 02

  I don't know, but I always know, like, good for you.

• 40:41Speaker 04

  Or a Toblerone, because it's holiday.

• 40:43Speaker 03

  Yeah. Yeah, holiday feel, yeah.

• 40:45Speaker 02

  What is your favourite Sunday roast?

• 40:48Speaker 04

  Oh, beef.

• 40:50Speaker 02

  Beef.

• 40:50Speaker 04

  But, but, like, any roast, but if the editor York's put in because you're not having the appropriate one, that'll piss me off.

• 40:57Speaker 02

  Yeah, just have a York's pudding.

• 40:58Speaker 04

  You know, but roast beef.

• 40:59Speaker 02

  We need to stop that rule.

• 41:00Speaker 03

  Yeah, yeah. I didn't make that up.

• 41:02Speaker 02

  No, I know, I know, sorry, Adam.

• 41:06Speaker 02

  Jodie, we come to your end of the show question for your chance to win this Waitrose goodie bag as brilliantly and delicately displayed by Andy Vahana.

• 41:17Speaker 03

  We need a new story.

• 41:18Speaker 02

  I'm sorry.

• 41:19Speaker 04

  Here comes Debbie McGee.

• 41:21Speaker 02

  There she is, Debbie McGee. Jodie, the end of the show question for your chance to win that goodie bag. And we would like you to fulfil your destiny if you could describe your perfect pub. We would like to know what snacks you may be having, what the interior's looking like. Are you showing sport? Is there music on? Describe the perfect pub, and if we like the sound of it and we want to go, the bag is yours.

• 41:45Speaker 04

  Yeah. Okay, so my perfect pub would be, the snacks would be like Perello olives.

• 41:52Speaker 02

  Yeah.

• 41:53Speaker 04

  I love a chubby olive with a spicy kick.

• 41:56Speaker 03

  Okay, yeah.

• 41:57Speaker 04

  So it'd be that, and I also think it sets the tone. It's not a, you know, it's not like. Shitty little cracklin-y stuff.

• 42:06Speaker 03

  Yeah.

• 42:06Speaker 04

  I'm not into that.

• 42:07Speaker 03

  Yeah.

• 42:07Speaker 04

  I'm not into that. I want it to be a bit, a little bit elevated.

• 42:09Speaker 03

  Yeah.

• 42:10Speaker 04

  Um, there would be a lot of the candles on the table. Lighting would be essential for me, so I want it to feel slightly like you walk in thinking, is this an old man's pub that feels really familiar? But then actually, for the kids, there's a load of like bored gamey stuff.

• 42:27Speaker 03

  Yeah.

• 42:27Speaker 04

  But then also, there's loads of like slight bookcasy stuff, a lot of melted kind of a candle.

• 42:32Speaker 03

  Yeah.

• 42:33Speaker 04

  But I love a gastropub.

• 42:35Speaker 03

  Right.

• 42:36Speaker 04

  So even though people can sit and feel at home in this pub, they have to be able to eat really good food.

• 42:42Speaker 03

  Yeah.

• 42:42Speaker 04

  With an excellent wine list.

• 42:45Speaker 03

  Oh, yes.

• 42:46Speaker 04

  Because wine pairing with whatever is being served is essential. And also, I really love a gin collection. So behind, you want proper whiskies. You can't just offer two types of gin and you can't just have two whiskies. You have got to have that moment where you walk in and go, **** you know, never heard of that. I've never heard of that.

• 43:06Speaker 03

  Yeah, yeah, yeah.

• 43:06Speaker 04

  You know, that's an amazing thing and someone saying, why don't you try this?

• 43:09Speaker 03

  Mm-hmm.

• 43:10Speaker 04

  It's from finally, now I'm all right.

• 43:14Speaker 04

  I'll have that Japanese one, please. But, you know, all of that, I kind of, I would like people to feel like what they're walking into is home, but then they have an experience that you're not gonna get, that there's worth spending your money and leaving the house for.

• 43:28Speaker 03

  Yeah.

• 43:28Speaker 02

  Yes.

• 43:28Speaker 04

  That is mine.

• 43:30Speaker 02

  Yeah, that is yours, come on. That was, that was like a pitch.

• 43:34Speaker 04

  It's a pitch. I would have done it. That's my other life. So like my other life, I would be like, because I said to my mum and dad, you know, if I don't do it, I can always run a pub.

• 43:42Speaker 02

  I want to do that.

• 43:43Speaker 04

  Like my grandad and grandad, my dad was brought up in a pub. He lived above it his entire life.

• 43:47Speaker 03

  Yeah.

• 43:48Speaker 02

  Oh, after that description, I want you to do that, Jodie.

• 43:50Speaker 03

  I do, well, I'll do it.

• 43:52Speaker 04

  Call the northern star.

• 43:53Speaker 02

  Oh, yes, come on. I want it to happen, please. A round of applause for Jodie Whittaker.

• 44:04Speaker 02

  Thank you, Jodie.

• 44:05Speaker 03

  Thank you, Jodie.

• 44:06Speaker 04

  That was rude.

• 44:07Speaker 02

  That was rude. It's substantial. They're amazing, though. They're actually amazing. Hey, that was a good episode.

• 44:14Speaker 03

  Yeah, she was brilliant.

• 44:15Speaker 02

  Really liked Jodie.

• 44:16Speaker 03

  I love her mum having her little sandwich if her husband's cooking.

• 44:19Speaker 02

  Yeah, me too.

• 44:20Speaker 03

  She was brilliant.

• 44:21Speaker 02

  And I loved her talking about her dad and stuff. We loved her. So thank you to Jodie for coming on. And we got a really nice email this week, though, it's a share from you. It's from Sky, who's all the way in Sydney, saying, "Hi, Nick and Angela and the entire Dish team. Thank you for such a joyful podcast. I started listening shortly after I was diagnosed with a bit of a complex cerebral aneurysm. Suffice to say, things got pretty serious and surgery was my only option. Thankfully, in February 2025, my surgery went well, though my recovery was harder than expected. So podcasts became a refuge. Having spent five years in my twenties in the UK, Dish brought back the warmth of that time, the friendships, the humour, and the oddly soothing ritual of a slow browse through a Waitrose.

• 45:05Speaker 02

  It's nice to have a mooch, yeah. When my body recovered, your show became food for the soul, and it still is. Lots of love. Sky from Sydney." Sky, that is the nicest email.

• 45:16Speaker 03

  Lovely email, Sky. Yeah, thank you. I'm glad you're recovering well.

• 45:20Speaker 02

  Yeah, same. Absolutely. I'm glad that we could provide some entertainment, make you feel like you were browsing through a supermarket.

• 45:27Speaker 03

  Thank you, Sky.

• 45:28Speaker 02

  And thank you, Sky. If you do want to contact us, you can do on socials. You can email us, [email protected]. Thank you for being with us and we will see you next week for more. Bye.

• 45:42Speaker 03

  Bye.

• 45:47Speaker 02

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

• 45:54Speaker 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.

• 46:07Speaker 05

  Waitrose, the home of food lovers.