Emilia Clarke’s dreams come true with our super greens vignole with lamb

We welcome a Dish listener who’s been a fan since day one! There’s a whole lot of love around the Dish table as we welcome long-time listener, first-time visitor, Emilia Clarke. The actor, known for her incredible and life-changing role as Daenerys Targaryen in Game Of Thrones, brings her passion for food, Nick, Angela and martinis to a special episode marking the fourth anniversary of Dish. Emilia starts by showing why writing down your food likes when slightly hungover makes for a long and salty list. But what a list it is, as we get great detail about the fish, vegetables and meats that whet Emilia’s appetite, as well as the specific textures and ingredients that don’t make it onto her plate. Emilia is also a regular cook, who is willing to take on any challenge when making food for friends and family, or herself while away on set. Emilia can currently be seen in PONIES, a 70s spy thriller set in Russia, which is currently available to watch on Sky and Now in the UK and Ireland. Emilia and co-star Haley Lu Richardson play two women working at the US embassy in Moscow who, after the mysterious deaths of their husbands in a plane crash, become CIA agents to investigate what happened. The role came with Emilia having to master Russian, a skill which she did with the help of a very impressive memory palace. The episode begins over a glass of Laurent-Perrier La Cuvée Champagne and a start of tomato tonnato salad. It’s followed by rack of lamb, inspired by this recipe for super greens vignole with lamb steaks, and there’s even enough time for an elderflower & mint martini. The Waitrose wine experts paired the meal with a bottle of Villa Cafaggio Chianti Classico. Cheers Emilia... and happy fourth birthday to us, too! 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 00:00 Welcome! 01:31 Four years of Dish 04:59 Emilia Clarke is here & she loves Dish! 07:20 Champagne cheers & Martini love 10:36 Time for Tomato Tonnato 12:50 From food loves to dinner parties 17:01 From food dislikes to cooking for others 20:30 Cookery books & Nigel Slater love 22:55 Baking on set & Chef roles 24:09 Lamb is served! 28:35 Emilia’s new show ‘Ponies’ 32:09 Learning Russian & filming in Budapest 34:24 From childhood roles to GOT 39:35 Emilia Clarke appreciation! 41:26 Martini time! 42:19 Fast food quiz 45:15 A love letter to Tahini 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

  You ready?

• 1:05Speaker 03

  Ready.

• 1:05Speaker 02

  You start this on.

• 1:06Speaker 03

  I can't do it.

• 1:07Speaker 02

  Go on.

• 1:07Speaker 03

  No. Hello, welcome to Dish. My name's Angela Hartnett.

• 1:10Speaker 02

  My name's Nick Grimshaw, hello.

• 1:12Speaker 03

  Hello, how are you?

• 1:13Speaker 02

  I'm good, and you?

• 1:14Speaker 03

  Yeah, not too bad, not too bad.

• 1:15Speaker 02

  Ready for a delicious meal, as cooked as usual by me?

• 1:18Speaker 03

  I know, yeah, cooked by you. I'll do the drinks, interviewing, done my reset.

• 1:23Speaker 02

  Yeah.

• 1:23Speaker 03

  I've interviewed this person quite a few times, actually.

• 1:25Speaker 02

  Yeah, you've done a lot of radio with them.

• 1:26Speaker 03

  A lot of shows.

• 1:27Speaker 02

  A lot of radio with them.

• 1:28Speaker 03

  And I won an award the other week as well.

• 1:30Speaker 02

  Oh, you did, congratulations. Best radio station, yeah, I heard about that.

• 1:33Speaker 03

  Yeah, well done. Well done me, that's what I say.

• 1:35Speaker 02

  Well done you, Ange. How are you?

• 1:37Speaker 03

  I'm very well, thanks, and you?

• 1:39Speaker 02

  Yeah, I'm all right, I'm good. I'm looking forward to our guest today.

• 1:41Speaker 03

  Yes.

• 1:42Speaker 02

  Amelia Clark.

• 1:43Speaker 03

  Have you met her before?

• 1:43Speaker 02

  I have, actually, interviewed her quite a few times.

• 1:46Speaker 03

  Thank you.

• 1:47Speaker 02

  I have interviewed her quite a few times. I really like her. On the radio, we'd have a lot of guests from Game of Thrones come on, so Amelia Clark, Macy Williams, Sophie Turner, of course, who joined us here on Dish. People will know her for that. I guess that was the thing that shot our defence. It's been many a brilliant thing. And here to talk about her brand new show called Ponies as well, which is her sort of set in 70s Russia spy thriller.

• 2:10Speaker 03

  Right up my street.

• 2:10Speaker 02

  Right up your street, yes.

• 2:12Speaker 03

  Watched the first couple of episodes, she's brilliant.

• 2:14Speaker 02

  Yeah, she's a great actress.

• 2:15Speaker 03

  Very good.

• 2:15Speaker 02

  Good vibes as well.

• 2:16Speaker 03

  Good vibes, excellent.

• 2:17Speaker 02

  Yeah.

• 2:18Speaker 03

  Looking forward to this stuff.

• 2:18Speaker 02

  I'd say she's charming and adorable.

• 2:21Speaker 03

  Oh, that's lovely.

• 2:23Speaker 02

  Anyway, hey, guess what? Next week, it's four years since episode one of Dish.

• 2:28Speaker 03

  Oh, my lord.

• 2:29Speaker 02

  Four years.

• 2:30Speaker 03

  Feels longer.

• 2:31Speaker 02

  It does.

• 2:33Speaker 03

  Feels like a minute forever.

• 2:36Speaker 02

  Where were you? Because I can vividly remember being rung about the idea of Dish.

• 2:42Speaker 03

  Well, I remember rereading the email. I think it was Gemma or Mitra called me up the day before and they said, "You know what you're going to do tomorrow?" I said, "Yeah, I'm going on Nick's podcast." They said, "No, you're interviewing to go on a podcast with him." Then I reread the email. I thought, "Well, I'm a bit late now to sort of ring up and say I can't make it, can I?"

• 3:01Speaker 02

  What, did you want to pull out?

• 3:02Speaker 03

  Well, I was, I didn't know what I'd agree to, basically. Anyway, and then we came and it was in this actual studio here, not this one downstairs, that we did our chemistry test. I remember wearing a blue shirt.

• 3:14Speaker 02

  Yeah.

• 3:14Speaker 03

  I remember you just coming from having a facial.

• 3:17Speaker 02

  Oh, I know.

• 3:18Speaker 03

  Yeah, yeah.

• 3:18Speaker 02

  And then we are four years later.

• 3:19Speaker 03

  Four years, indeed.

• 3:20Speaker 02

  And what did you go home and say to Neil?

• 3:22Speaker 03

  Probably no, me. I probably just didn't say anything for a couple of weeks.

• 3:25Speaker 02

  Does Neil know this is on?

• 3:29Speaker 03

  Neil was like, "Where are you going? I'm doing this podcast." He's like, "I'll tell you what I was doing." That was probably exactly what happened.

• 3:35Speaker 03

  Please, come on, be honest. I think, and I'll back it up, if everyone's really truthful, I thought, "Oh, we'll do this for like 10 episodes."

• 3:42Speaker 02

  Yeah, big time.

• 3:44Speaker 03

  Done, you know, thanks very much, lovely, have great lives, you know, blah, blah, blah, you know. But come on, no one thought it was going to become as big as it became.

• 3:52Speaker 02

  No, I remember having a meeting about it.

• 3:55Speaker 03

  You wanted to do a food podcast, didn't you?

• 3:57Speaker 02

  I wanted to do something that felt reflective of what I was doing. So I felt like when I started Radio One, I was like 22 or 23. And when I wanted, I really wanted to leave Radio One before I was 40. I just had this thing in my head. And then when I was like 37, I thought, "It's time to go now." And I thought, in the same way, I wanted to join Radio One because I wanted to talk about raving and going to parties and finding out about like the newest band or the newest rapper. I don't necessarily have that.

• 4:26Speaker 03

  Feelings anymore?

• 4:27Speaker 02

  Yeah.

• 4:27Speaker 03

  Or interest?

• 4:28Speaker 02

  No, I have the interest in it, but it's not like my life is not going out.

• 4:32Speaker 03

  Sure, not, yeah.

• 4:32Speaker 02

  So I was trying to think, what do I like doing? And I was like, I like having people around for tea. I like having a chat with people.

• 4:38Speaker 03

  Yeah.

• 4:38Speaker 02

  I was thinking like, what could I do? And I was like, I don't know about podcasts. Generally. And I was like, thinking it all through. And this is true. I got a call from Caroline, who's my agent, and she was like, there's this idea about doing a dinner party podcast. And I was like, that is so weird, because I was just writing all the things I wanted to do. And I'd not sent it to anyone.

• 4:58Speaker 03

  Yeah.

• 4:58Speaker 02

  But I'd sort of maybe

• 4:59Speaker 03

  Put food.

• 5:00Speaker 02

  Thought it into existence. Didn't invent it. Not my idea. Want to clarify that. Don't own the IP, unfortunately.

• 5:10Speaker 02

  But it was like the thing that I wanted to do. Anyway.

• 5:13Speaker 03

  Here we are.

• 5:13Speaker 02

  Did the first episode with Hannah Waddingham.

• 5:16Speaker 03

  Yes.

• 5:17Speaker 02

  And Phil Dunster, who are the stars of Ted Lasso.

• 5:20Speaker 03

  Yeah.

• 5:21Speaker 02

  Do you remember what we ate?

• 5:22Speaker 03

  We had a fish dish. And I think it was with either a vegetable pasta ragu, maybe, or certainly a vegetable thing underneath.

• 5:31Speaker 02

  I can't remember, I have no idea.

• 5:32Speaker 03

  Because both of them pescatarian. I remember they both came from filming an episode of Ted Lasso.

• 5:37Speaker 02

  Yeah. I remember them not wanting to leave.

• 5:39Speaker 03

  Yes.

• 5:39Speaker 02

  And I thought that was a good sign.

• 5:41Speaker 03

  Yeah.

• 5:41Speaker 02

  Well, happy fourth birthday.

• 5:42Speaker 03

  Thank you.

• 5:43Speaker 02

  And thanks so much for this Rolex that you've bought me. Useful. Thank you, I love it. Thanks, Ange, it's edible. And well, to celebrate this momentous occasion, shall we welcome a fantastic guest?

• 5:53Speaker 03

  Definitely.

• 5:54Speaker 02

  Let's welcome Amelia Clarke to Dish.

• 5:59Speaker 02

  Hello. How are you?

• 6:00Speaker 04

  I'm good.

• 6:01Speaker 02

  Good to see you.

• 6:02Speaker 04

  Good to see you.

• 6:03Speaker 02

  Welcome.

• 6:04Speaker 04

  You guys, I'm good.

• 6:06Speaker 02

  Yeah?

• 6:06Speaker 04

  Good, yeah.

• 6:06Speaker 02

  Thank you for coming.

• 6:07Speaker 03

  Thank you for coming, yeah.

• 6:09Speaker 04

  I'm a super fan.

• 6:10Speaker 03

  Oh, wow.

• 6:11Speaker 02

  We're coming in.

• 6:12Speaker 03

  Come through.

• 6:13Speaker 02

  We'll get you a drink.

• 6:14Speaker 04

  Thank you.

• 6:14Speaker 02

  Ange, you set Amelia down.

• 6:15Speaker 03

  Yes.

• 6:16Speaker 02

  And then we're gonna start with champagne for you.

• 6:18Speaker 04

  Yes.

• 6:19Speaker 02

  Yes.

• 6:19Speaker 03

  Happy with that?

• 6:20Speaker 04

  Hell, yes.

• 6:20Speaker 03

  Hell, yes, love that.

• 6:22Speaker 04

  Yeah.

• 6:24Speaker 03

  We're gonna have a little snack to start.

• 6:25Speaker 02

  And then we'll start.

• 6:26Speaker 04

  Amazing.

• 6:27Speaker 03

  So we love, we know you like tuna, anchovies, um, capers, all that sort of thing. So this is a tonata sauce.

• 6:35Speaker 04

  Yes, yes.

• 6:37Speaker 03

  With some chicory, which you love. Spoons and a little bit of cress on top.

• 6:43Speaker 04

  This is just for me.

• 6:44Speaker 02

  Yeah, that's just, we got one of those each. Just want something light.

• 6:48Speaker 04

  Excellent.

• 6:49Speaker 03

  Nick, be a host and help and start.

• 6:55Speaker 02

  Okay, should we do this? Yeah. Okay. Oh my god. That's what we've got time for. Thank you. Get down and take away, boss.

• 7:07Speaker 02

  Okay, that is lamb alarm, lamb alarm. Okay, shall we welcome our guest, Ange? Let's do this. It's always great when we get a guest on Dish who we know loves food.

• 7:15Speaker 03

  Yes.

• 7:16Speaker 02

  And I have this written here, factually. Our guest really, really, really, really, really, really, really loves food.

• 7:25Speaker 03

  She does.

• 7:25Speaker 02

  Yes, which is what we want. A round of applause for the excellent Amelia Clarke, everybody. Yes.

• 7:33Speaker 02

  It's a lot of relis.

• 7:34Speaker 04

  Lot of relis.

• 7:35Speaker 02

  Lot of relis. And welcome to Dish.

• 7:38Speaker 04

  Thank you for having me. This is surreal because I've listened to every episode.

• 7:42Speaker 03

  No way.

• 7:43Speaker 04

  Fact, from the beginning, from the very beginning.

• 7:46Speaker 02

  No.

• 7:46Speaker 04

  You're like, I don't know what to do with that. This is too long.

• 7:50Speaker 03

  How are you gonna feel about listening to yourself?

• 7:51Speaker 04

  I won't listen to this one.

• 7:55Speaker 02

  Well, we don't listen, so we'll listen to this one for you.

• 7:58Speaker 04

  Thank you.

• 7:58Speaker 02

  We'll tell you how it was.

• 8:00Speaker 04

  Okay.

• 8:01Speaker 02

  I think it's gonna be a good one. I think it's gonna be a good one.

• 8:04Speaker 03

  Definitely.

• 8:04Speaker 02

  But thank you for coming to see us. Thanks for listening to Dish.

• 8:07Speaker 04

  It's so good.

• 8:09Speaker 02

  Love that.

• 8:09Speaker 04

  It's so good.

• 8:10Speaker 02

  Thank you. Cheers and welcome. We're gonna have a champagne.

• 8:13Speaker 03

  Cheers.

• 8:14Speaker 02

  Cheers. The problem with the dish table is this.

• 8:17Speaker 03

  Oh my god.

• 8:18Speaker 02

  Well done.

• 8:19Speaker 04

  So good.

• 8:20Speaker 02

  Well, cheers and welcome, Amelia.

• 8:24Speaker 02

  Now, we're starting with the champagne.

• 8:25Speaker 04

  Oh, that's so nice.

• 8:26Speaker 02

  Know that we need a reason.

• 8:27Speaker 04

  Ever.

• 8:28Speaker 02

  But there was a great reason. When we asked you about your drink of choice.

• 8:30Speaker 03

  Yeah.

• 8:31Speaker 02

  You said, "I'm a bougie bee."

• 8:33Speaker 04

  Bougie bee.

• 8:34Speaker 02

  Bougie bee who loves champagne.

• 8:36Speaker 03

  Yes.

• 8:36Speaker 02

  And anything sparkling that comes recommended doesn't need to be champagne, but dear god, not prosecco.

• 8:45Speaker 04

  It's too sweet.

• 8:46Speaker 02

  It is sweet.

• 8:47Speaker 04

  It's too sweet.

• 8:48Speaker 03

  And too bubbly.

• 8:49Speaker 04

  And that's it.

• 8:50Speaker 02

  Yeah.

• 8:50Speaker 04

  And I know that there are probably like really fancy proseccos that taste amazing.

• 8:55Speaker 03

  Sure, yeah.

• 8:56Speaker 04

  But basically, my best mate Lola only drinks prosecco.

• 9:00Speaker 03

  Right.

• 9:00Speaker 04

  And I'm like, and the amount of prosecco, like bad prosecco that I've just, you know, you're just like, if I had a choice, I wouldn't.

• 9:07Speaker 02

  And you also love martinis.

• 9:08Speaker 04

  I do.

• 9:09Speaker 02

  Um, we're not gonna have a martini now.

• 9:11Speaker 04

  No.

• 9:11Speaker 02

  I feel like they're dangerous to staff.

• 9:13Speaker 04

  So dangerous.

• 9:14Speaker 02

  Don't you think?

• 9:14Speaker 04

  Hundred percent.

• 9:15Speaker 02

  They, they really are.

• 9:16Speaker 04

  One martini and you're like.

• 9:18Speaker 02

  Yeah, mess.

• 9:19Speaker 04

  I'm quite drunk.

• 9:20Speaker 02

  Yeah, absolutely, because when Stanley Tucci came on, as you will have heard.

• 9:24Speaker 04

  As I have.

• 9:24Speaker 02

  As you will have heard.

• 9:25Speaker 04

  I know.

• 9:26Speaker 02

  Episode, series one, series one, we're in a smaller table. Anyway, it was a while ago.

• 9:31Speaker 04

  With each season, you're just gonna get a bigger table.

• 9:34Speaker 02

  The more you listen, the more woods we get. We listen, we like, like this. And but yeah, when he came on and he talked about like the ritual of him having a cocktail and making a martini every night.

• 9:43Speaker 04

  Yes.

• 9:44Speaker 02

  I was like, ah, how?

• 9:46Speaker 04

  How? I know. Paul Feig's the same.

• 9:48Speaker 03

  Yeah.

• 9:48Speaker 04

  Oh, yes, he's. Literally, yeah. And he was very specific about like, he would, we would go, we did a shooting day once where he was like, wow, we got a bit of time, should we go get a martini? And we were like, okay.

• 9:59Speaker 02

  Yeah.

• 10:00Speaker 04

  I'll be drunk for this next scene.

• 10:01Speaker 03

  But he's written a cocktail book, hasn't he?

• 10:03Speaker 04

  He has, yeah.

• 10:04Speaker 03

  He really knows his stuff.

• 10:06Speaker 04

  He really does.

• 10:06Speaker 02

  Yeah, I'm right, I'm with you, like one martini and I'm like, let me, let me tell about my mom. Like, one is fun.

• 10:14Speaker 04

  What I learned the other weekend, I went out with friends and got very drunk and drank loads of martinis. And the next day I was calling my mate and I was like, I don't understand how I got that drunk after like three. I mean, I was trying to do this quite a lot. She went, mate, we had seven.

• 10:32Speaker 03

  Oh, that explains it.

• 10:33Speaker 02

  Yeah, it's probably why. It's like liter of vodka.

• 10:36Speaker 04

  It's like the burnt toast that I found in my toaster when I came down in the morning, where I'm like, no memory.

• 10:43Speaker 03

  Yeah.

• 10:43Speaker 04

  No memory.

• 10:44Speaker 02

  Well, not a martini yet.

• 10:46Speaker 04

  No.

• 10:46Speaker 02

  Um, I heard that you loved the one at Rita's.

• 10:49Speaker 04

  Oh my God, I'm obsessed.

• 10:50Speaker 02

  Yeah.

• 10:51Speaker 04

  Yeah. Obsessed with Rita's mini martini.

• 10:53Speaker 02

  Yes.

• 10:54Speaker 04

  Comes with this perfect little skewer. It's got like a jalapeno and I don't normally, I don't deal with blue cheese on a normal day. But this olive had it, they had some blue cheese in it. And then there was like something else pickly.

• 11:06Speaker 02

  Yeah.

• 11:06Speaker 04

  And you've got to like drink and eat.

• 11:08Speaker 02

  Yes.

• 11:09Speaker 04

  They suggested dipping the skewer into them up. I did not need to do that.

• 11:12Speaker 02

  No.

• 11:13Speaker 04

  That was unnecessary.

• 11:14Speaker 02

  But I like that and I like the minis.

• 11:16Speaker 04

  Yeah, because then you're like, oh, six of these, nothing.

• 11:18Speaker 02

  Yeah, five.

• 11:20Speaker 03

  It's like a health drink, isn't it?

• 11:22Speaker 02

  Yeah, a little mini. You get to go, yeah. But we might have one in a little while. We have a starter today, which we don't always do, very rarely do in fact. What have we got today and why did Amelia Clark warrant a starter?

• 11:36Speaker 03

  Because she loves dish.

• 11:37Speaker 02

  Yeah.

• 11:38Speaker 03

  And she loves, yeah. And because you listen to every episode. Well, if you like to change it up, I like to surprise Nick. So we've got a tomato tonata salad. And because the tonata sauce is tuna, anchovies, capers, olive oil, all the things you love, which we love as well. We love all that saltiness and, you know, savoriness. And with chicory salad, which you've got a slight little bitterness there and then finish with some cress on top. So help yourself.

• 12:05Speaker 04

  Oh my God, I will. I'm gonna make a right mess of this.

• 12:07Speaker 03

  No, you're fine. Don't worry.

• 12:08Speaker 04

  Tonata dressing is the greatest.

• 12:11Speaker 03

  Yeah.

• 12:11Speaker 04

  It's the best flavour.

• 12:13Speaker 03

  Yeah, it's so good.

• 12:14Speaker 04

  Yes.

• 12:14Speaker 02

  Is that from your region?

• 12:16Speaker 03

  That's from, that's from the Piemonte region. So it's northwest. And normally they serve it with cold meat. They'd have it with like veal or pork. But actually my friend Luke did it with tomatoes like years, not years ago, a few years back. And I thought it was fab.

• 12:32Speaker 04

  Nicky, you're about to like put it across the table.

• 12:35Speaker 02

  Yeah, no, it's great. This, you start Amelia, please. Yeah, get involved.

• 12:40Speaker 04

  You, yeah, you, is it the, originally you have it with veal?

• 12:43Speaker 03

  With veal, yeah. And I always think, how did someone come up with that?

• 12:47Speaker 04

  I know.

• 12:48Speaker 03

  A whole piece of roast veal. And then they thought, let's get a tin of tuna, let's mix it and make a little mayonnaise out of it. So good. And we'll serve it. But it works beautifully. It's absolutely delicious. I made it the traditional way of with an egg yolk and olive oil like a mayonnaise. But there's a really quick way. That you can do it if you don't want to make that and you literally buy a great mayonnaise.

• 13:07Speaker 04

  Yeah.

• 13:08Speaker 03

  So then you've got tin tuna, anchovies, great mayonnaise, some capers, touch of lemon juice, some olive oil and you literally put it all in a blitzer and then blitz it all together. And then you have this lovely tonata sauce and that will stay in your fridge for a couple of days. And then we.

• 13:23Speaker 04

  Not in my fridge.

• 13:23Speaker 03

  Not in your fridge. But this is one of the things I think you can have with roasted peppers. You could even have it like, like some christina or toast, you could dip it into like that sort of thing, you know, it's all the things we like, you see.

• 13:34Speaker 02

  It's really good.

• 13:35Speaker 03

  Yeah. And then we've served it, as I said, chicory, some langress and some lovely tomatoes.

• 13:39Speaker 02

  We always like to start with, as you know, food likes and dislikes and yours are loves. And so I thought we could go through some of these, all seafood and fish, all of it. I'm talking oysters, lobsters, prawn, sea urchin, octopus, turbot, sea bass, skate, wing, eels, scallops, cockles. I've not met a seafood I don't like, just maybe not salmon.

• 14:01Speaker 04

  Yeah.

• 14:01Speaker 02

  Yeah.

• 14:04Speaker 02

  Just maybe not salmon.

• 14:05Speaker 03

  I was like, yeah.

• 14:06Speaker 04

  Yeah, no, just OD'd on the salmon. Like if you're like, oh, I don't want meat, they're like, have salmon.

• 14:13Speaker 03

  Yes.

• 14:14Speaker 04

  And then after a while, it's just a bit boring, isn't it? Like from a flavour profile, it's just, you can do, it's like robust, so you can do stuff with it, but there's so many other options.

• 14:24Speaker 03

  Yeah.

• 14:24Speaker 04

  More interesting options.

• 14:26Speaker 02

  And you go to like the fishmonger or the fish counter and try out new stuff and be like, okay, let's do that.

• 14:32Speaker 03

  Yeah.

• 14:32Speaker 04

  I'm very close to an amazing fishmonger's called Steve Hat on Essex Road.

• 14:37Speaker 03

  I know Steve Hat.

• 14:38Speaker 04

  Love Steve. We love him.

• 14:40Speaker 02

  I mean, I don't know him, but we know the name.

• 14:43Speaker 04

  They're like, we know him, right? And they have that, you know, you've the old school, you've got like the glat and you can see everything. And I'm just like, oh yeah, what's,

• 14:50Speaker 03

  Yeah.

• 14:51Speaker 04

  What's occurring? What's going on over there then?

• 14:53Speaker 02

  What's in there? Yeah. And we, and will you prep knowing, because Ange and Neil, which I love, will sort of, go to the shop and then when they're there, they'll figure out what they're gonna cook. Are you like that? Or are you like, this is the recipe, I'm going to Steve Hat and I'm having that piece of fish and that's what I'm gonna cook?

• 15:10Speaker 04

  It depends if I'm cooking for myself or if I'm cooking for other people. If I'm cooking for other people, recipe. Like a hundred percent recipe. But if it's just me, then I'll just turn up and be like, oh, I wonder what's nice.

• 15:21Speaker 03

  Yeah.

• 15:22Speaker 04

  And try and figure something else. Me and my mate Steve, we text.

• 15:25Speaker 02

  Yeah.

• 15:28Speaker 02

  Alongside your love of seafood, we have chicken, lamb, beef, pork belly. I love them. And also offal, brain, sweetbreads, heart, kidney. Only in a restaurant, though.

• 15:40Speaker 04

  Oh, hell yeah, I'm not thinking that.

• 15:41Speaker 02

  I'm too scared to try that myself. Yeah, no, no.

• 15:45Speaker 04

  Bad idea. I'm just got some kidneys, I wouldn't know what to do with it.

• 15:48Speaker 02

  It feels too murdery.

• 15:51Speaker 04

  Yeah, a little bit, a little bit. I want someone to prep it.

• 15:54Speaker 02

  Yeah.

• 15:55Speaker 04

  Cover it in butter.

• 15:56Speaker 02

  Yeah.

• 15:56Speaker 04

  Drown it in garlic and then bring it.

• 15:58Speaker 02

  Yeah. I like that, yeah.

• 15:59Speaker 03

  Fry it up, yeah.

• 16:00Speaker 02

  Would you like me to read the rest of this? Yeah?

• 16:02Speaker 03

  There's your cover.

• 16:03Speaker 02

  Yeah.

• 16:04Speaker 04

  Mmm, thank you.

• 16:04Speaker 02

  Maybe you could take over and carry on, because it's quite the list.

• 16:07Speaker 04

  Yeah, it is quite in the test. Well, I feel like I should mention here and now that I wrote this a little bit hungover.

• 16:13Speaker 02

  Okay.

• 16:14Speaker 04

  So I was quite hungry.

• 16:16Speaker 04

  Clearly. Butter. Oh, I love stews. I love bowl-worthy food. All the veg. Literally every vegetable. Punterella, am I saying it right?

• 16:26Speaker 03

  Yeah, that's it.

• 16:27Speaker 04

  With anchovies. Every kind of cabbage, including Brussels. Leeks especially all charred and tender. Asparagus, bitter leaves, strange new greens the farm shops grow. Chicory, radicchio, in all its guises. Tomatoes, cherry tomatoes specifically. Capers, anchovies, garlic and lemons on everything. Blue corn tortilla chips, shiitake, vinegars, mustards. Pizza. Thin crust, crispy pizza, chip shop chips drowning in vinegar. Chai, panni puri, curries, naan, brats, anchovy bread.

• 17:05Speaker 02

  That is amazing. Come on.

• 17:07Speaker 03

  That is a fantastic list.

• 17:10Speaker 02

  It's a good list.

• 17:11Speaker 04

  It's all the food.

• 17:12Speaker 03

  Yeah.

• 17:13Speaker 04

  I don't think I didn't mention that there was one food.

• 17:15Speaker 02

  You want to know? You want to know, I love, I love that, so you were a bit hungover and you got that taste.

• 17:19Speaker 04

  Hundred percent, yeah.

• 17:20Speaker 02

  Oh, yeah, it's good time to do it.

• 17:22Speaker 04

  Yeah, I was like on the sofa, had my papers and was like, let's do this now. While I'm in like a, what am I gonna cook tonight?

• 17:27Speaker 03

  On that list right there and then, yeah.

• 17:29Speaker 02

  What do you like when you're hungover? I just want, always want fried eggs.

• 17:32Speaker 04

  Salt.

• 17:33Speaker 03

  You want salt, don't you?

• 17:34Speaker 04

  Anything salty. Anything and everything salty.

• 17:37Speaker 03

  And chili, chili and, and you know, a touch of sage, that sort of stuff on buttered sour dough. So yeah, it's all fat, isn't it? That's essentially what it is.

• 17:46Speaker 04

  Bread, butter.

• 17:48Speaker 03

  Butter, butter, butter, yeah, yeah.

• 17:50Speaker 02

  Now, immediately, now. And we also wanted to talk to you about the dislikes, of course. You have a dairy intolerance.

• 17:57Speaker 04

  Yes.

• 17:58Speaker 02

  So is that everything like milk, cream?

• 18:00Speaker 04

  Yeah, and I used to drink milk by the gallon. Like, I was a little kid, I just loved everything dairy. And then one day, my body was like, nope, you shouldn't have that anymore. And so then I haven't had dairy in a while. And then I tested it, like, this was like, three years ago, and I went, I'm having a bowl of ice cream and it's not vegan. I don't care. And literally was in pain for like a week. So I was like, that is a hardcore game over. The dairy, but now I'm in the process of testing if maybe it's just lactose, which is what I think it is.

• 18:30Speaker 03

  Right, okay.

• 18:31Speaker 04

  I think it's just lactose intolerance.

• 18:32Speaker 03

  And certain cheeses.

• 18:33Speaker 04

  Yeah, exactly. I mean, I'm eating a pizza and then I'm being like, peace out, everyone.

• 18:41Speaker 04

  I am out. Bye bye.

• 18:43Speaker 03

  See you in a week.

• 18:43Speaker 04

  Yeah, literally.

• 18:44Speaker 03

  Change my bed.

• 18:45Speaker 04

  Yeah, seriously.

• 18:46Speaker 02

  And you've also told us that you don't like peppers. A padron, yes.

• 18:50Speaker 04

  Yeah.

• 18:50Speaker 02

  Regular one, no.

• 18:52Speaker 04

  Yeah, those lovely, lovely, and you never know which one's gonna be spicy.

• 18:55Speaker 02

  Yes.

• 18:56Speaker 03

  But I think you don't like a raw pepper.

• 18:58Speaker 04

  Yeah.

• 18:58Speaker 03

  It's, yeah, I'm with you there. See, I like cooked, yeah, because a raw, who wants to eat a raw red pepper? Forget it. But if you cook it down, it's lovely. But people keep putting it in salads.

• 19:07Speaker 04

  I guess.

• 19:08Speaker 03

  Thank you, wrong on every level. Can you stop? I'm with you now.

• 19:12Speaker 02

  Okay.

• 19:12Speaker 03

  Yeah, don't like that.

• 19:14Speaker 02

  I love when I get an ang- aversion.

• 19:17Speaker 02

  And you also, black olives not for you or feta? And I let you written, sorry, Greece.

• 19:22Speaker 04

  Well, it's.

• 19:24Speaker 02

  Sorry, Greece.

• 19:25Speaker 04

  It's kind of, that's, you know, says a lot about, yeah. I've never grown up to be mature enough to like black olives.

• 19:32Speaker 03

  I'm gonna excuse myself. Help us have some more salad.

• 19:34Speaker 02

  This is really good, Alice, thank you. So you like to cook, you were talking about when people come around, you do a recipe. What do you like to?

• 19:43Speaker 04

  I love cooking for people. It depends on who's coming for dinner. Normally what happens is like a big hunk of meat and then just a load of sides, basically. But once I did a dinner party where it was all pies.

• 19:56Speaker 02

  Oh, that's nice.

• 19:56Speaker 04

  Why not? Yeah, interesting.

• 19:58Speaker 02

  And you're quite doing them on the regular? Is there like a ritual in your group where you're like every Saturday?

• 20:03Speaker 04

  No, it's not on the regular, but when it happened, because of working and being away and filming and all that kind of stuff. But when it does happen, it's like on, it's happening.

• 20:13Speaker 02

  I know you're someone, you'll like spend the day doing it. You're like, Saturday night's happening.

• 20:17Speaker 04

  I'll spend the week doing it.

• 20:18Speaker 02

  Oh, really? Okay, wow.

• 20:19Speaker 04

  Yeah, because I'm like over Christmas, this last Christmas gone, I cooked for 16 and that was two geese. That was like nine different sides and then three desserts.

• 20:31Speaker 03

  You did all of that on Christmas Day?

• 20:33Speaker 04

  But then like the desserts, two of them were cheesecakes, so I could make that the week before. Do you know what I mean? So I start kind of, and then I'll gently start prepping. And then I thought, oh my God, I'm going to actually make punterella alla romana. Is that how you? That's with the anchovy. That is so much prep.

• 20:50Speaker 02

  So much prep.

• 20:51Speaker 04

  It's so much prep.

• 20:52Speaker 03

  It's not easy, yeah.

• 20:53Speaker 04

  I was in the kitchen till midnight being like, I'm still cutting these things and like it's.

• 20:58Speaker 03

  I'm impressed, very impressive.

• 21:00Speaker 02

  And you love it? Yeah.

• 21:01Speaker 04

  I love it. I absolutely love it. But then I've always got like way too much. I cook for like a hundred people.

• 21:06Speaker 02

  Yeah, I have a problem with cooking for for sizes. I always feel like there's loads of people coming around.

• 21:11Speaker 04

  Yeah, and there's not. And they're like.

• 21:13Speaker 02

  At least for eight.

• 21:14Speaker 04

  We ate like, you didn't need two geese.

• 21:16Speaker 02

  No, no, you didn't. You don't need two geese. Who needs two geese? Come on.

• 21:19Speaker 04

  Exactly.

• 21:20Speaker 02

  What cookery books do you like doing? Because you've got quite a collection, I heard.

• 21:23Speaker 04

  I do, yeah. I go through phases. I'm having a Nigel Slater moment.

• 21:28Speaker 03

  I love Nigel.

• 21:29Speaker 02

  I love Nigel.

• 21:31Speaker 04

  I just love him so much.

• 21:33Speaker 02

  Love.

• 21:33Speaker 04

  I've been like really, really deep in Nigel Slater cooking for a little bit.

• 21:38Speaker 02

  On Instagram? Do you do Instagram?

• 21:40Speaker 04

  I am on Instagram.

• 21:43Speaker 04

  But I have learnt a phrase for what I do. Post and ghost.

• 21:47Speaker 02

  Post and ghost, yeah.

• 21:49Speaker 04

  I'm posting that I'm out.

• 21:51Speaker 02

  You're out, okay.

• 21:52Speaker 04

  Because that's not good for my mental health.

• 21:53Speaker 02

  Yeah, no, it's not good for anyone's.

• 21:55Speaker 04

  No. But I didn't realise that Nigel said I would just go on his Instagram.

• 22:00Speaker 02

  And Nigel will just do like a picture of like a corner of his kitchen and be like.

• 22:04Speaker 04

  So chic.

• 22:04Speaker 02

  A spring morning falls on my fruit bowl and you're like Nigel. And it's just like a banana or something, but the way he writes it. Oh, he's amazing.

• 22:15Speaker 04

  So good.

• 22:16Speaker 02

  And he's like the dabbled paving flags in my back garden as I have eggs.

• 22:20Speaker 04

  Yes.

• 22:20Speaker 02

  Nigel, yes.

• 22:21Speaker 04

  But that's how his recipe books read.

• 22:23Speaker 02

  Yeah, yeah. We followed him on from the shop once.

• 22:27Speaker 04

  You did?

• 22:32Speaker 04

  I would too.

• 22:33Speaker 02

  Like, not in a weird way. I know where he lives. It was with Remy and we always used to see him and then, um.

• 22:43Speaker 02

  We just wait, we always used to see him.

• 22:45Speaker 04

  Seriously?

• 22:46Speaker 02

  Yeah. I'll give you his address later. I don't have his address, I'm joking.

• 22:51Speaker 03

  Poor Nigel's gonna be stalking him.

• 22:53Speaker 04

  That changes things.

• 22:55Speaker 02

  Yep. Well, he does post on his Instagram, like the clematis outside of his house.

• 23:00Speaker 04

  Yes.

• 23:00Speaker 02

  So I think he's not that shy about it.

• 23:02Speaker 04

  No, no.

• 23:04Speaker 02

  Anyway, Nigel Slater.

• 23:05Speaker 04

  So Nigel Slater, Angela Hartnett.

• 23:08Speaker 03

  Oh, bless you.

• 23:09Speaker 04

  I do have Angela Hartnett's cookbook.

• 23:11Speaker 02

  Oh, my god.

• 23:12Speaker 04

  And I try, I have as my like aspiration to make the, what is it, the eau fleur?

• 23:17Speaker 03

  Eau fleur.

• 23:18Speaker 04

  Eau fleur.

• 23:19Speaker 03

  Yes.

• 23:20Speaker 04

  That is in your recipe book.

• 23:22Speaker 03

  Yes, it is, yeah.

• 23:23Speaker 04

  I really want to make it, but I'm too scared.

• 23:24Speaker 03

  You can make that.

• 23:26Speaker 04

  It's the meringues that float in this like creme anglaise with like caramel over the top of it.

• 23:32Speaker 02

  Mmm.

• 23:33Speaker 03

  Yeah, you basically bake these egg whites.

• 23:36Speaker 04

  Yes.

• 23:36Speaker 03

  Yeah, and then basically, as you say, in a vanilla custard, caramel on top.

• 23:40Speaker 04

  So good. But your recipe book is beautiful.

• 23:43Speaker 03

  Oh, thank you. That's so kind.

• 23:45Speaker 02

  I heard that you used to bake, or maybe you still do on set. You will bake for crew and stuff.

• 23:52Speaker 04

  Yeah, it's one of my favourite things to do.

• 23:55Speaker 02

  Because I imagine hardcore, your job, high intensity, high pressure. But then also I imagine there's a lot of days where you're waiting or there's downtime or

• 24:03Speaker 04

  Yeah.

• 24:03Speaker 02

  Stuff like that.

• 24:04Speaker 04

  Yeah, no, there definitely is that, but I definitely bake to like calm down. When you're away filming for like six months and you're in Budapest for six months, or you're in Portland, Oregon for six, whatever it is, you're like, to be able to do something that makes me feel like I'm home.

• 24:21Speaker 02

  Yeah.

• 24:22Speaker 04

  You know what I mean? And so I like doing that.

• 24:24Speaker 02

  Yeah. Now, given everything that we know about your love of food and your passion for cooking and eating, have there ever been any chef roles that have come across the desk?

• 24:33Speaker 04

  No, because if there had been, I would have been them. The bear. Why can't I be in the bear?

• 24:39Speaker 02

  Come on, why?

• 24:41Speaker 04

  I know. They like get to go and be in restaurants and like do it all. No, in another life, I would have definitely wanted to like been in a restaurant.

• 24:50Speaker 02

  Yeah, really?

• 24:51Speaker 04

  Situation, yes.

• 24:51Speaker 02

  Did you ever think about another option when you were younger, when you're growing

• 24:54Speaker 04

  No.

• 24:55Speaker 02

  No?

• 24:56Speaker 04

  I think about it now.

• 25:00Speaker 04

  This looks and smells amazing.

• 25:02Speaker 02

  Oh, my God, yeah.

• 25:03Speaker 04

  Right.

• 25:03Speaker 02

  The mains have arrived. You took in Amelia, and then Angela, please tell us what we have there. This looks really fat.

• 25:09Speaker 03

  So we have a super greens vinaigrette with, well, I've done it with rack of lamb, but on the website it's with lamb steaks.

• 25:16Speaker 04

  That's so good.

• 25:17Speaker 03

  Vinaigrette is basically a vegetable stew, and it's from the Roman region, so the Lazio region, all about celebrating the new spring flavours that come in with broad beans, peas, French beans, you know, lovely, all stuff like that, new seasoned garlic, spinach, and we finish it with a touch of tarragon. So what you do is a little bit of garlic in your pan, slices of garlic, then I've added, and this is a little Cheat here, they have this amazing packet of frozen vegetables that you can buy at Waitrose.

• 25:47Speaker 04

  Perfect.

• 25:47Speaker 03

  And so, you know, you can have this dish throughout the year. Um, add all your frozen vegetables into the sauteed garlic, add the artichokes into the pan. Then deglaze with some white wine and water. And if you need to add a little bit more wine or a little bit water, and the point is to cook them till they're soft. So they'll lose a bit of colour, but they'll have more flavour. You know, in Italy, it's not all about having everything bright and green. It's just about having the best flavour.

• 26:09Speaker 02

  That feels very Roman.

• 26:11Speaker 03

  Yeah, very Roman. And then finish it with some spinach and tarragon. And I've added a little crust of the Parmesan in there. And then a little spoon of butter as well, just to enrich it. And some lemon rind.

• 26:21Speaker 02

  It's really good.

• 26:22Speaker 04

  That is so good. Having been a listener, I'm now feeling so smug at being like, yeah, I'm, I'm one of the ones eating. I'm the lucky one who is eating this food. This is so yummy. Thank you.

• 26:36Speaker 02

  That is delicious. And it's seemingly so simple.

• 26:39Speaker 04

  So simple.

• 26:40Speaker 02

  And looks so simple, but so tasty.

• 26:43Speaker 03

  But also, this is the veg part. You could do, not anytime, but you, well, you could do anytime because you could frozen. But when it's in the height of season, it's a great veggie dish and it's a great accompaniment. You could do that with fish, do it with chicken, you know, we've done it with lamb today. But so it works. And then the rack of lamb, I coloured in the pan, a little bit of foam in butter, a little bit of oil, but it has its natural fats. You don't need too much. Some garlic and rosemary for about five minutes in the pan, then about 10 minutes in the oven.

• 27:10Speaker 02

  That's it?

• 27:10Speaker 03

  Yeah, not too long. You can take it a little bit more. I've cooked it rare, but if you want it a little more medium, you can take it a bit more. That's not a problem. It's, you know, it's how you'd like it.

• 27:19Speaker 02

  When I was with my mum up north, we were talking about lamb and she was gonna make lamb and she kept saying, oh, I'm, I'm nervous to make her lamb.

• 27:26Speaker 03

  Why?

• 27:27Speaker 02

  I don't know. Why do people get nervous about it? Because you'd serve it pinker?

• 27:31Speaker 03

  I think lamb's one of, I, chicken, you know, you cook it, that's it. You know, a bit like pork you do, but lamb, it can either be rare or, I personally like lamb a bit more cooked. So I think it eats better if it's like a rump of lamb or a leg of lamb if it's medium. I think if it's too rare, it just feels a bit chewy for me. And that's my personal taste. But I think, yeah, I think lamb's hard to cook.

• 27:53Speaker 04

  No.

• 27:54Speaker 03

  Yeah, I prefer that. I'd much rather like do a shoulder of lamb, long cooked shoulder, or some steaks and stuff. But my preference would be, I probably actually, I'm like Eileen, I avoid lamb.

• 28:04Speaker 02

  Really?

• 28:04Speaker 03

  You know what my mate, well.

• 28:05Speaker 04

  It's the king of the meat.

• 28:06Speaker 03

  It's delicious, but it's not my, out of preference, I prefer a chicken to cook, you know.

• 28:12Speaker 04

  Oh, yeah, chicken all day.

• 28:13Speaker 03

  I'm quite lazy, I just want to put it in the oven and walk away, I don't have to think about it.

• 28:16Speaker 04

  If you were doing like a shoulder of lamb.

• 28:18Speaker 03

  Yeah.

• 28:19Speaker 04

  Or like a leg of lamb, and you're doing like a slow and low situation, what are you, are you covering it in some like anchovy and rosemary and all of those things? Or are you just gonna season it and then do a little something?

• 28:30Speaker 03

  A bit of both, actually. If it is a leg, I'd, I'd put incisions and then put garlic, anchovy, rosemary all in it, and long and slow. Shoulder of lamb, I think, is just, I would again do all of that, and then what I'd do is cook it on a rack, and then under the rack have loads of sliced onions and potatoes, so all the fat went on to the onions and potatoes, so you have all that sort of lovely flavour from the lamb.

• 28:52Speaker 02

  There's also a wine pairing, which is a monk wine.

• 28:55Speaker 03

  A monk wine?

• 28:56Speaker 02

  A monk wine, yeah. Yeah, Chianti Classico, so it dates back to the sixth century, when we, when we started Dish.

• 29:02Speaker 03

  Yes.

• 29:03Speaker 02

  And, it's, yeah, an old Benedictine monk style of making wine from the 15th century.

• 29:10Speaker 04

  Wowzers.

• 29:11Speaker 03

  Wow.

• 29:12Speaker 02

  If you want to try this, all the ingredients and the recipe, waitrose.com/dishrecipes, you can get the wine pairing on there as well, and there'll be a video of Angela making this as well, if you want to watch that and then make it.

• 29:27Speaker 02

  Should we talk about ponies?

• 29:28Speaker 04

  Ponies!

• 29:29Speaker 02

  Let's talk about ponies, please. Yes, congratulations on Ponies, by the way, which is your new show, which you can see on Sky and Now in the UK and Ireland, right now.

• 29:40Speaker 04

  Right now.

• 29:41Speaker 02

  You can see that. So tell us all about Ponies, you know, you must be inundated with a script. So I'm always like, you know, intrigued, what was it about Ponies that you were like, yeah, this is what I will do, this is what I'll commit to for a while.

• 29:54Speaker 04

  Oh, it was really interesting. I read a script that I wanted to watch and also be in, where you're like, it's, sometimes it's just not that complicated. Sometimes you read something and you're like, this is so fun, this is so lovely, it would be me and another. Girl, that's fun. And, and then I sat down with the showrunners and the main producer and was like, this is, I'm just, I want to go for dinner with each and every one of you. This seems like such a no brainer. And that's kind of how it went the whole way through. And then they also were very generous in how much creative, like, freedom I had within it. I was a producer, not just in like, some of you get

• 30:36Speaker 04

  as an actor, they're like, yeah, give you a producer credit. And you're like, man, just turned up. I don't know anything to more than that. But this one really was that. And they kind of really let me in. So that was really amazing.

• 30:46Speaker 02

  So you get the script, you meet them, you get on, and then you start, when you say you're on it as a producer, what does that mean? Are you sort of like giving script notes, directional notes?

• 30:56Speaker 04

  Just being across everything for, on, like, on the ground. Do you know what I mean? So like, knowing what we're trying to get, making sure everyone's good, everyone's happy, everyone's got all the things they need and sort of, you know.

• 31:08Speaker 03

  Feels like you're putting more on your plate than maybe.

• 31:11Speaker 04

  I sort of love it. I love being a bit too busy. Just like, just a little bit too busy. But then with this job, the learning of the Russian was just a bridge.

• 31:20Speaker 03

  That is impressive.

• 31:21Speaker 04

  It was really, really hard.

• 31:23Speaker 03

  Say hello to us and how are you in Russia? Did you do that?

• 31:26Speaker 04

  I don't know anymore.

• 31:27Speaker 03

  No, you could.

• 31:28Speaker 04

  Спасибо.

• 31:29Speaker 02

  Yes.

• 31:30Speaker 03

  Wow.

• 31:31Speaker 02

  Yes.

• 31:32Speaker 04

  I think that's hello.

• 31:33Speaker 03

  It sounds very impressive.

• 31:35Speaker 02

  So, so Finnerson, so it's like 1977.

• 31:38Speaker 04

  Yes, sorry. Yes, in Moscow. So you have these two women who have husbands, who are CIA operatives out in the field. Something goes wrong, they die. It's not a spoiler, it's what happens in the first life. And so you're left with these two women grieving in very different ways, having had very different marriages, very different people, but both of them are in this kind of, huh, what am I going to do with my life? They find one another and the rest is news.

• 32:06Speaker 03

  Yes.

• 32:07Speaker 04

  Yes. I feel like I can only say what happens up until episode one.

• 32:10Speaker 02

  No, that's good. That's what we do on.

• 32:12Speaker 04

  Yeah. And then basically, it's these two, the two of us try and figure out how to be spies.

• 32:18Speaker 03

  Yeah.

• 32:18Speaker 04

  Know nothing.

• 32:19Speaker 02

  Yeah.

• 32:19Speaker 04

  Hence the persons of no interest. This particular show is it's fast and it's like it grabs your attention, but it's also about female friendship, which I love. And you've just got two girls just having a nice time.

• 32:32Speaker 02

  Yeah.

• 32:32Speaker 04

  Well, no, sometimes they're having a terrible time. Sorry, they're having an awful time.

• 32:36Speaker 02

  Yeah.

• 32:36Speaker 03

  But also it's set in the seventies.

• 32:38Speaker 04

  Yeah.

• 32:39Speaker 03

  And you think of where the world was then and even the craziness of where the world is now. You know, and you say, and then these two, I mean, how that you can't imagine that as a woman in the seventies. Where it wasn't the most liberated of countries being in Russia. How you do, and you see all that, how you're dealing with that in your sort of your friendship together, really.

• 32:57Speaker 04

  Absolutely.

• 32:58Speaker 03

  Yeah.

• 32:58Speaker 04

  No, that's definitely right.

• 32:59Speaker 02

  And how was the getting the Russian dialect and the language and all of that?

• 33:05Speaker 04

  So hard. It was so hard. I had this amazing language tutor called Fabian, who was incredible. And we did this like very complicated six step process that involved a memory palace.

• 33:18Speaker 02

  Yeah.

• 33:19Speaker 04

  And involved making stories out of the individual sounds of the words.

• 33:25Speaker 02

  Right.

• 33:26Speaker 04

  We would break them down into individual syllables and each syllable would have, what was the image that was, that came out of that syllable?

• 33:33Speaker 02

  Okay.

• 33:33Speaker 04

  So let's say you've got like a paw and a paw and moo.

• 33:37Speaker 02

  Yeah.

• 33:38Speaker 04

  As a, there's a, was a, pachimu is a word, so paw, chi, moo. And I would visualize what those things were. So maybe there's a cow for moo and there's a dog's paw for paw.

• 33:49Speaker 02

  Chi, chihuahua.

• 33:51Speaker 04

  Exactly.

• 33:52Speaker 02

  I'm learning Russian.

• 33:53Speaker 04

  There you go.

• 33:54Speaker 02

  Yeah, yeah.

• 33:55Speaker 04

  And we would put those, we would make that into a story. So the paw's a, does something and then there's, so there's a, there's a story. So I learn the story.

• 34:04Speaker 03

  Right.

• 34:05Speaker 04

  And then we put the story in a memory palace.

• 34:08Speaker 03

  Oh my gosh.

• 34:09Speaker 04

  And then I learn that. So I've learnt the story to learn it in the memory palace. So paw is over here and moo is over here and, and so.

• 34:16Speaker 02

  And you follow it.

• 34:16Speaker 04

  In every scene that I'm doing Russian, you're witnessing my brain being like, go into the room, find the story. Do all the things, I know.

• 34:23Speaker 02

  Wow.

• 34:23Speaker 04

  Which is why I can't speak it.

• 34:25Speaker 02

  Yeah. But that's a mad way to learn it, isn't it? And the script. And you've got to think about the shot and your ma.

• 34:30Speaker 03

  Yeah.

• 34:31Speaker 02

  And producing it.

• 34:32Speaker 04

  There you go.

• 34:32Speaker 02

  Jeez.

• 34:33Speaker 03

  It's busy and it's busy, I mean.

• 34:35Speaker 04

  It was quite busy.

• 34:36Speaker 02

  Pretty busy. Pretty busy. And you went and did it in Budapest.

• 34:40Speaker 04

  Yes.

• 34:41Speaker 02

  And we heard that you cooked for yourself, even in the midst of this.

• 34:44Speaker 04

  Yes, I found a fishmonger, they were Italian.

• 34:47Speaker 02

  Uh.

• 34:47Speaker 04

  And, yeah, and I found a really lovely, like, organic, nice veg delivery.

• 34:53Speaker 02

  Mm-hmm.

• 34:54Speaker 04

  Service and they would deliver me food and I would cook it.

• 34:58Speaker 02

  What, every day you were doing this?

• 34:59Speaker 04

  Yeah.

• 35:00Speaker 02

  Wow.

• 35:01Speaker 04

  But sometimes, like, you know, fish doesn't take that long to cook.

• 35:04Speaker 03

  No, no, no.

• 35:04Speaker 04

  You're like eight minutes in the oven, it's fine.

• 35:06Speaker 02

  Yeah, okay, respect.

• 35:08Speaker 04

  Thanks.

• 35:08Speaker 02

  Respect, yeah.

• 35:09Speaker 04

  Thanks.

• 35:10Speaker 02

  Well, you can see Ponies on Sky and Now, right now.

• 35:13Speaker 03

  Yeah, right now.

• 35:16Speaker 02

  I would love to talk to you about a few things.

• 35:17Speaker 04

  Yes.

• 35:18Speaker 02

  Game of Thrones, we want to talk about momentarily. And, but I want to also go pre Game of Thrones and talk about West Side Story.

• 35:25Speaker 04

  Yes.

• 35:26Speaker 02

  And you played Anita in a school production.

• 35:29Speaker 04

  In my school production, yeah.

• 35:30Speaker 02

  Of, um, West Side Story.

• 35:31Speaker 04

  Mm-hmm.

• 35:31Speaker 02

  And we've got a clip of it, no we don't.

• 35:33Speaker 04

  No, we don't.

• 35:33Speaker 02

  No, we don't, we don't, we don't.

• 35:36Speaker 04

  Oh my god, that was so good.

• 35:37Speaker 02

  You know Angela also was in West Side Story.

• 35:40Speaker 04

  Angela, who did you play in West Side Story?

• 35:42Speaker 03

  Tony.

• 35:47Speaker 03

  I was basically this height when I was fifteen. And I had a deep voice and it was an all-girls school, so someone had to.

• 35:53Speaker 04

  It's an all-girls school, that makes sense.

• 35:55Speaker 03

  Someone had to play Tony. We could do a little.

• 35:56Speaker 02

  I was gonna say, you could do a little. Divide the room.

• 36:03Speaker 02

  Maybe, maybe, maybe.

• 36:04Speaker 03

  Anyway, so we've all been there.

• 36:05Speaker 02

  Yeah, I'm not, I never did a school production.

• 36:08Speaker 03

  Wow.

• 36:09Speaker 02

  I don't think they had it at my school.

• 36:11Speaker 04

  Yeah.

• 36:11Speaker 02

  No, I don't think they did, we had asbestos. But no, no school, no school production.

• 36:19Speaker 03

  No school production.

• 36:20Speaker 02

  But when you were doing that, when you did that, were you like, okay, this is what I'm gonna do? Or were you just having a laugh?

• 36:26Speaker 04

  No, no, no, no, I was, I was like three when I was like, I'm gonna be an actress. Yeah, by the time I got to West Side Story, I was like, come on.

• 36:33Speaker 02

  She had a dressing room.

• 36:37Speaker 03

  How did she sort of know so? Young, is it something you've seen on TV or?

• 36:41Speaker 04

  So my dad was a sound designer for the theatre.

• 36:43Speaker 03

  Oh, okay.

• 36:44Speaker 04

  He actually designed the sound for West Side Story.

• 36:46Speaker 03

  Oh, wow. Okay, right, so yeah.

• 36:49Speaker 04

  He came and did, and mic'd us all for my school.

• 36:52Speaker 02

  No way.

• 36:54Speaker 04

  It was so cute. He was taking it so seriously. And it's just a bunch of like, I don't know, what were we, fourteen or something? It was very sweet. So he was doing the sound for Showboat when I was like two or three. And I went to go and sit with my mum and I went, I left, I went.

• 37:11Speaker 02

  I went.

• 37:13Speaker 04

  I got my ticket.

• 37:14Speaker 03

  Sat me after that.

• 37:15Speaker 02

  Galaschamay, same haircut.

• 37:17Speaker 04

  Same haircut.

• 37:22Speaker 02

  See what this is about then?

• 37:25Speaker 02

  Reaches from Martini on the way home.

• 37:28Speaker 02

  Mini, mini.

• 37:29Speaker 04

  Just a mini one.

• 37:30Speaker 02

  She's only two.

• 37:36Speaker 04

  Oh my god, that's so funny.

• 37:38Speaker 02

  So, I'm sorry, you went to sit with your mum?

• 37:40Speaker 04

  I went to sit with my mum. And, and I was silent for the two and a half or two hours or whatever of the production. And then at the end stood up on my seat and like, was just enraptured by the whole thing. And then very quickly after that was like, I'm gonna be an actor. It sort of almost turned into lore where I was like, ah yes, I will be an actor. Like it was just a part of who I became, I guess.

• 38:06Speaker 02

  And were your mum and dad like up for it? Were they like, yeah, come on?

• 38:08Speaker 04

  No, my dad, no, was not, because he knew acting. He was like, don't be them. They're assholes.

• 38:16Speaker 04

  They're a nightmare. Please don't be a nightmare.

• 38:18Speaker 03

  Yeah, yeah, yeah.

• 38:19Speaker 04

  Yeah.

• 38:19Speaker 02

  This, I mean, I knew, I knew Game of Thrones was big, obviously, and I knew it had become bigger than like a telly show. But the stats were so mental. It won over fifty Emmys.

• 38:28Speaker 04

  Wow.

• 38:30Speaker 03

  It's crazy.

• 38:31Speaker 02

  And attracted forty-four million viewers per episode.

• 38:34Speaker 04

  I'm so glad I didn't know that at the time.

• 38:36Speaker 02

  Yeah, the time, yeah. But this was, but what was crazy was that was actually your third role on screen?

• 38:41Speaker 04

  Yes.

• 38:42Speaker 02

  Was that?

• 38:44Speaker 04

  Yes.

• 38:44Speaker 02

  Holy shit.

• 38:45Speaker 04

  I know, mental.

• 38:46Speaker 02

  Did we know it was gonna, we? No, but we as like, did we know it was gonna be big before it started?

• 38:51Speaker 04

  No.

• 38:51Speaker 02

  They weren't like, listen, this is gonna be huge.

• 38:53Speaker 04

  No, no, no, no. So they had shot a pilot already before, without me in it. And HBO were like, needs a bit of work. So then they recast a bunch of people, my character included. And so I didn't know that going into that first season that everyone was like, oh.

• 39:12Speaker 03

  We've got to make this work.

• 39:13Speaker 04

  They didn't really like the pilot.

• 39:14Speaker 02

  Right.

• 39:15Speaker 04

  So we had to redo it. So I think there was a little bit of that kind of energy going on. But yeah, first season was like madness. We were just like, woo, drunk, let's go. Like partying all the time, having the most amazing time and kind of no one taking it.

• 39:28Speaker 02

  Yeah.

• 39:29Speaker 04

  You know.

• 39:29Speaker 03

  But then I think that some of those shows like Game of Thrones, the longevity of it is the first season in some respects doesn't land. You know, there's lots of stuff I've invested in and it's by season two or three that I think this is genius. You know, and a lot, I watch a lot of comedy and stuff and I think, yeah, you know, you think of some of the big like Seinfeld, even Veep and stuff. It's like first season, you're like, come on. And then you hit with it. But the thing is, the fans stuck with it, didn't they? The ones who invested and then it grew and grew and grew.

• 39:57Speaker 04

  And the books were like, very famous and very beloved.

• 40:01Speaker 02

  Yeah. When did you get a sense of, like, shit, it's massive?

• 40:08Speaker 02

  Like, was there a day or?

• 40:10Speaker 04

  I definitely never let myself ever get there. Like, I never let, I never wanted to.

• 40:15Speaker 03

  Never got complacent about it.

• 40:16Speaker 04

  Yeah, I was always the person being like, I'm just gonna jinx it.

• 40:18Speaker 02

  Yeah.

• 40:19Speaker 04

  Don't say it! Keep it chill.

• 40:26Speaker 02

  I was saying before you came on, I was like, really like Amelia Clarke, she's a good guest.

• 40:30Speaker 03

  Yeah, you did.

• 40:30Speaker 02

  And I'm not the only person to say.

• 40:31Speaker 04

  I'm only gonna disappoint.

• 40:32Speaker 02

  Yeah. And you've let us all down. Very unfriendly.

• 40:37Speaker 03

  Yeah.

• 40:39Speaker 04

  That has been said.

• 40:40Speaker 02

  And quiet.

• 40:41Speaker 03

  Yes. Of so words.

• 40:43Speaker 02

  Not, no fun at all, is she? No, but we found this, and it's true, lots of great people had, you might hate this, but lots of great people have said lots of great things about you. Emma Thompson told Time Magazine, they didn't even ask, she rang them. And she said, she said, Amelia Clark has the courage of a small lion, the stamina of a Welsh pit pony, and the soul of a clown. A powerhouse to watch and an ally to die for.

• 41:10Speaker 03

  Yes.

• 41:11Speaker 02

  Good.

• 41:12Speaker 03

  That's brilliant.

• 41:12Speaker 04

  Emma, Emma.

• 41:14Speaker 02

  Come on, that is nice. Do you wanna do the Sophie Turner one?

• 41:17Speaker 03

  Yeah, so Sophie Turner, Tom Fafta, that she falls in love with you every time she looks at you at that smile and her eyes.

• 41:26Speaker 04

  Oh.

• 41:27Speaker 02

  Love her as well.

• 41:28Speaker 04

  I love her so much.

• 41:29Speaker 03

  She loves you.

• 41:30Speaker 04

  She's such an angel, and when you've watched someone grow.

• 41:33Speaker 03

  Yeah, of course.

• 41:34Speaker 04

  To surpass you in height.

• 41:36Speaker 02

  Literally.

• 41:37Speaker 04

  Literally, she was like 14.

• 41:38Speaker 03

  Huge.

• 41:40Speaker 02

  Literally. We had a really nice time when Sophie Turner came on. She, she's great fun.

• 41:45Speaker 04

  She's amazing. I loved her, although the pepperoni, I literally was getting flashbacks.

• 41:49Speaker 02

  Yeah, I was gonna say.

• 41:51Speaker 04

  Licking the fuck.

• 41:52Speaker 03

  She made me taste one, it was disgusting.

• 41:54Speaker 04

  They make, they, they, they're disgusting.

• 41:56Speaker 02

  Polar opposites.

• 41:57Speaker 03

  Yeah.

• 41:58Speaker 02

  With that list, come on.

• 41:59Speaker 03

  Exactly.

• 41:59Speaker 02

  She was like, lick a pepperami.

• 42:01Speaker 03

  Yeah.

• 42:01Speaker 02

  To Angela Hartnett. Come on, Sophie.

• 42:04Speaker 04

  Come on, Sophie.

• 42:05Speaker 02

  Sophie, Al.

• 42:06Speaker 03

  We loved her, but.

• 42:07Speaker 02

  We did love her, but.

• 42:08Speaker 03

  There's a little cross next to her name, that's all I'm saying.

• 42:14Speaker 02

  But I like that she knew, she was like.

• 42:16Speaker 03

  She's like, yeah.

• 42:17Speaker 02

  I don't know, it was.

• 42:19Speaker 03

  The honesty, yeah.

• 42:20Speaker 02

  Yeah, honesty, yeah.

• 42:21Speaker 03

  I'm a bit snobbery, people retending.

• 42:22Speaker 02

  Um, I thought because you're here and you like a martini, we could make a martini.

• 42:26Speaker 03

  Yeah.

• 42:27Speaker 02

  We've done an elderflower mint martini.

• 42:31Speaker 04

  Delicious.

• 42:32Speaker 02

  So cheers with gin.

• 42:33Speaker 03

  Cheers.

• 42:33Speaker 02

  Never dirty.

• 42:34Speaker 03

  Cheers.

• 42:34Speaker 04

  Never dirty.

• 42:35Speaker 02

  On my own request. I've done myself a mini one because I'm measuring myself. Look.

• 42:40Speaker 03

  The mini one.

• 42:41Speaker 02

  Shout out, Rita's.

• 42:42Speaker 03

  Shout out, Rita's.

• 42:43Speaker 04

  Oh, yeah.

• 42:45Speaker 03

  Oh, that's delicious.

• 42:47Speaker 04

  Oh, that's dangerously yummy.

• 42:49Speaker 03

  That's really good.

• 42:49Speaker 04

  Ooh. It's just like that little floral bit at the back there.

• 42:53Speaker 03

  So if you say for wet, it's you're adding more vermouth.

• 42:56Speaker 04

  Yeah.

• 42:57Speaker 03

  See, I think I would like that.

• 42:58Speaker 02

  Yeah.

• 42:59Speaker 04

  It's, I prefer it.

• 43:00Speaker 02

  Yeah.

• 43:01Speaker 03

  It's nice.

• 43:01Speaker 04

  Me too. I would have vermouth on the rocks. Quite happily.

• 43:05Speaker 02

  Well, we can have that next.

• 43:06Speaker 04

  There we go.

• 43:06Speaker 03

  Let's go for it.

• 43:07Speaker 02

  Buckle in, everyone.

• 43:08Speaker 03

  Lovely, yeah.

• 43:09Speaker 02

  Buckle in. Shall we do the Amelia Clark fast food quiz?

• 43:13Speaker 04

  Yeah, let's do it.

• 43:14Speaker 02

  Okay, let's do it. Quick fire responses, please, for your favourite way to eat eggs.

• 43:19Speaker 04

  Hard boiled, mashed up with salt.

• 43:22Speaker 03

  Oh, okay.

• 43:23Speaker 04

  Weird, I know.

• 43:24Speaker 03

  No, not weird.

• 43:25Speaker 04

  Just a break.

• 43:26Speaker 03

  What's your favourite sandwich, Philip?

• 43:29Speaker 04

  Oh, um, club sandwich.

• 43:33Speaker 03

  Oh, yeah.

• 43:35Speaker 02

  That is actually maybe the club sandwich.

• 43:36Speaker 04

  Specifically, my dad, my dad is no longer with us, but my dad made a club sandwich that was like next level.

• 43:41Speaker 03

  Oh, bless dad.

• 43:42Speaker 04

  So good.

• 43:43Speaker 02

  What is your favourite form of potato?

• 43:45Speaker 04

  Chips.

• 43:46Speaker 03

  What's your favourite herb?

• 43:47Speaker 04

  At the moment, thyme.

• 43:49Speaker 03

  Okay.

• 43:49Speaker 04

  Yeah.

• 43:50Speaker 02

  And what is your favourite crisp?

• 43:53Speaker 04

  The real answer is porn and cocktail.

• 43:55Speaker 03

  That's right.

• 43:56Speaker 04

  Yeah. I love it. Pure judgement.

• 43:59Speaker 02

  No, it's just a tell.

• 44:01Speaker 04

  It's a tell.

• 44:02Speaker 02

  The smell is tough.

• 44:03Speaker 04

  No, the smell is heaven. The smell's the best bit.

• 44:07Speaker 02

  It's almost.

• 44:08Speaker 04

  Do you remember skips?

• 44:09Speaker 02

  Oh, oh, yeah.

• 44:11Speaker 04

  Oh, so good.

• 44:16Speaker 02

  Tough smell.

• 44:16Speaker 04

  But if I'm being, then also just like salt and vinegar.

• 44:19Speaker 02

  Yeah.

• 44:20Speaker 04

  Do you know what I mean?

• 44:20Speaker 03

  Yeah, I can go with that, yeah.

• 44:22Speaker 04

  But like, you know, skips.

• 44:23Speaker 03

  Skips, everyone loves a skip. What's your favourite kitchen utensil?

• 44:28Speaker 04

  The lemon squeezer. Just because then you've got no pips.

• 44:32Speaker 02

  Got to do that. Do you have a favourite pasta?

• 44:35Speaker 04

  Spaghetti.

• 44:35Speaker 02

  Mm hmm.

• 44:36Speaker 03

  Okay.

• 44:36Speaker 04

  Yeah, and to twizzle.

• 44:38Speaker 02

  Mm.

• 44:38Speaker 03

  Yeah.

• 44:39Speaker 04

  Prefer it to like a, I mean, a shake.

• 44:41Speaker 03

  A one, yeah, okay.

• 44:42Speaker 04

  Yeah.

• 44:42Speaker 03

  Uh, favourite Sunday roast?

• 44:44Speaker 04

  Oh, well, now I've had the lamb, I'm sort of wanna say lamb.

• 44:47Speaker 03

  Yeah, say lamb.

• 44:48Speaker 04

  I think, I think.

• 44:49Speaker 03

  Your quiz.

• 44:49Speaker 04

  Yeah, I think, I love, I want, what do you advise I say? I'm looking to answer, I want the right answer.

• 44:55Speaker 03

  Whatever you want, Ailah, it's fine.

• 44:57Speaker 04

  Yeah, got lamb, yeah.

• 44:58Speaker 02

  Yeah, lamb, lamb, lamb.

• 45:00Speaker 04

  Yeah.

• 45:00Speaker 02

  What's your favourite dish from your childhood?

• 45:02Speaker 04

  That's really hard. My dad was an amazing cook, he was so good. But he did, and he made so many things, like, he was, you know, I was like 10, eating skate wings.

• 45:13Speaker 03

  Yeah.

• 45:13Speaker 04

  Do you know what I mean?

• 45:13Speaker 03

  That's very impressive.

• 45:15Speaker 04

  Yeah, we were introduced, but then he made this macaroni cheese that like, he would put thick cut smoky bacon in and leeks.

• 45:27Speaker 03

  Oh, I like the leek introduction.

• 45:29Speaker 04

  And then it was so good, and he did like loads of different types of cheeses in the sauce. And then the top is nearly burnt.

• 45:36Speaker 03

  Yeah.

• 45:36Speaker 04

  But you've got like the, the, the, the leeks that are all nearly burnt, and then underneath they're just like sweet and soft.

• 45:43Speaker 03

  Sweet, yeah.

• 45:44Speaker 04

  And he'd cover the top in Parmesan.

• 45:45Speaker 02

  Wow.

• 45:46Speaker 03

  See, I hear about the bacon and stuff, the leeks is in a dish, I like that.

• 45:49Speaker 02

  Oh, yeah, I like that, I feel like I could taste that.

• 45:51Speaker 03

  Oh, yeah.

• 45:52Speaker 04

  Right, and then, and cause it almost tastes like a leek gratin.

• 45:54Speaker 03

  Yeah, yeah, yeah.

• 45:55Speaker 04

  It's basically the vibe, but with crunchy and pasta.

• 45:59Speaker 03

  Yeah.

• 45:59Speaker 02

  Um, well, you passed the fast food quiz.

• 46:01Speaker 04

  Yay!

• 46:03Speaker 02

  You passed.

• 46:07Speaker 02

  For your end show question and the chance to win the Waitrose hoodie bag, we heard that you said you would like to write a love letter to Tahini. We would now like to hear the love letter to Tahini.

• 46:19Speaker 04

  Okay.

• 46:19Speaker 02

  Did you say this?

• 46:20Speaker 04

  I said I could.

• 46:21Speaker 02

  You could.

• 46:22Speaker 04

  Write a love letter to Tahini.

• 46:25Speaker 02

  They seem like, right?

• 46:26Speaker 04

  So do it.

• 46:26Speaker 02

  So you like it?

• 46:28Speaker 04

  Put your money where your mouth is.

• 46:29Speaker 02

  Come on, though.

• 46:29Speaker 04

  Yeah.

• 46:30Speaker 02

  Come on, though.

• 46:30Speaker 04

  Turned up what I do.

• 46:31Speaker 02

  So could you?

• 46:32Speaker 04

  I wrote something.

• 46:33Speaker 02

  Oh.

• 46:34Speaker 04

  Cause I was so paranoid.

• 46:35Speaker 02

  Did you actually?

• 46:37Speaker 04

  They want me to write like it. Write a little love poem.

• 46:40Speaker 03

  Is it on your phone?

• 46:41Speaker 04

  To Tahini.

• 46:42Speaker 02

  Wait, I love this.

• 46:43Speaker 04

  Okay, this is my love letter to Tahini.

• 46:46Speaker 02

  Okay.

• 46:46Speaker 04

  Liquid gold and me.

• 46:48Speaker 02

  Mm.

• 46:49Speaker 04

  You've just got home, it's late and you're cold. You caught up on dish episodes and that first date had the cheek not to even take you to Morano's. Despondent and dissatisfied, upon entering the kitchen, there's a sight for sore eyes. You reach for the tub, the one you know oh so well, full of liquid gold. So you dip and you bite, dip and bite, and all of a sudden you see with perfect clarity, one more bite and it's gonna be alright.

• 47:18Speaker 02

  Oh my god, Amelia!

• 47:21Speaker 04

  That's amazing!

• 47:23Speaker 02

  Come on! Wow! That's fabulous! You do love tahini.

• 47:32Speaker 04

  I really do!

• 47:34Speaker 02

  You do! Obviously the goodie bag is yours. Obviously the goodie bag is yours. Amelia, thank you so much. You can see Amelia's show ponies right now. Thank you so much, congrats on the show. Thanks for coming.

• 47:50Speaker 04

  You're so welcome, thanks for having me!

• 47:52Speaker 02

  Amelia Clark, everybody! Yes! That was so fun!

• 47:58Speaker 04

  This is amazing!

• 47:59Speaker 02

  It's a good bag.

• 48:00Speaker 04

  Yeah! Do you have both of Angela's books? I don't have this one, I have The Weekend Cook.

• 48:04Speaker 03

  Take that one, man, as well.

• 48:06Speaker 04

  Thank you!

• 48:07Speaker 03

  There you go.

• 48:08Speaker 04

  Amazing.

• 48:09Speaker 02

  It's good, that one. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube, just search Dish.

• 48:19Speaker 04

  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.

• 48:31Speaker 05

  Waitrose, the home of food lovers.