Sophie Willan falls for our golden chicken, tomatoes and green beans...

And shares her own secret recipe with Angela. Sophie Willan is a three-time BAFTA winning comedian, actor, writer and author, and a very good friend of Dish. We first hosted Sophie for our debut live - and unrecorded - show in London. So, we just had to have her back and set everything to record this time round. Sophie is best known for her hit show, Alma’s Not Normal, which has seen her win BAFTA after BAFTA. She’s also appeared in Ludwig and Small Prophets, and went down in Taskmaster folklore for her star turn on the show. She is on Dish to talk about her new job, hosting The Great British Sewing Bee alongside judges Patrick Grant and Esme Young, with the new series on the way very soon. Sophie’s partner, Carniel Francis-Levy, is a chef, and the couplehad their first child, Elijah, last year. Over a glass of Waitrose Blueprint Prosecco, we chat about life as a new mum and hear about the benefits and challenges of living with a great cook. Angela serves a comforting dish of perfectly cooked golden chicken, tomatoes & green beans, paired with a glass of Calvet Sancerre Rosé. But that’s not the end of the cooking, as Sophie demonstrates her favourite, and somewhat challenging, food combination for Angela’s verdict. Welcome back Sophie. Do come again! 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! 02:47 It’s bean season! 04:49 Listener question 07:18 Sophie Willan is here! 08:34 New partners & mum life 11:32 Prosecco cheers! 12:58 Sophie’s food likes and dislikes 18:16 The struggle of a vanilla slice! 21:15 Creepy breakfast buffets? 24:47 Food is served! 25:55 Cooking at home? 29:24 Wine pairing 31:17 Writing a book & a new show! 33:58 The Great British Sewing Bee 36:59 Fast food quiz 38:50 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

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• 0:51Speaker 02

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

• 1:04Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  How are you, Ange?

• 1:09Speaker 03

  I'm very well, thanks. How are you, Nick?

• 1:11Speaker 02

  Yeah, I'm good, I'm good, I'm good.

• 1:12Speaker 03

  Busy week?

• 1:13Speaker 02

  Yeah, I've had a very, I've had a mad busy week.

• 1:16Speaker 03

  I've been in Spain.

• 1:17Speaker 02

  I have. Yes.

• 1:19Speaker 03

  Fun?

• 1:19Speaker 02

  See, see, see. It did make me think we, I need to drastically.

• 1:24Speaker 03

  Oh, learn Spanish?

• 1:25Speaker 02

  Or just summer, it can't be good to connect for the old brain.

• 1:28Speaker 03

  Mmm.

• 1:28Speaker 02

  That after all these years.

• 1:30Speaker 03

  Do you just speak louder in English?

• 1:31Speaker 02

  No, same.

• 1:32Speaker 03

  Two beers, please.

• 1:33Speaker 02

  Same volume.

• 1:34Speaker 03

  Same volume.

• 1:35Speaker 02

  Thank you. So yes, loud.

• 1:36Speaker 03

  Yeah, I do.

• 1:37Speaker 02

  Same volume, but it did make me think it's, I mean, we've got to learn.

• 1:41Speaker 03

  Yeah, of course.

• 1:41Speaker 02

  Not you, you've got your Italian, haven't you?

• 1:43Speaker 03

  Just, I need to, I need to practise it better.

• 1:46Speaker 02

  And today we welcome the excellent Sophie Willand, Dish.

• 1:50Speaker 03

  Love Sophie.

• 1:50Speaker 02

  We love Sophie Willand. Sophie actually did a Dish episode with us, which.

• 1:55Speaker 03

  Our first live gig.

• 1:56Speaker 02

  Our first live one, which was back in 2024, two years ago now. It's about 300 people, 400 people. And we did it at a place not too far from here, sort of King's Cross. London Podcast Festival is what it was at. And we had Sophie Willan on as our live guest, but if you were there, you would have heard it and you would have seen it. But if you were, you know, if you weren't.

• 2:17Speaker 03

  Didn't record it.

• 2:17Speaker 02

  We didn't record it. So we met, we met her there and hung out with her there.

• 2:21Speaker 03

  Yeah.

• 2:21Speaker 02

  And then afterwards, we all went for a drink together. We're like the whole team because it was like our first live show.

• 2:26Speaker 03

  Yeah.

• 2:26Speaker 02

  Sophie came with us, do you remember?

• 2:28Speaker 03

  Yeah, she was there.

• 2:29Speaker 02

  And then the next time we saw her was at my birthday.

• 2:31Speaker 03

  Yes, I got, I shared a taxi with her from, your birthday was such an extravaganza, one venue to another.

• 2:36Speaker 02

  Oh, did you?

• 2:36Speaker 03

  Yes, me, her and Jade.

• 2:39Speaker 02

  Oh, lovely.

• 2:39Speaker 03

  And Neil, I think. It was quite a few of us piled into this little taxi, um, all the way to the second venue.

• 2:46Speaker 02

  Well, she said that note when we did Dish Live.

• 2:48Speaker 03

  Hmm.

• 2:48Speaker 02

  I guess it was near, must be one of those near my birthday. And she was like, oh, I, uh, I hear you're having a do. Are you having a do for your birthday? I said, I am. She said, I'd love to come along. I said, well, come along, because I didn't invite my, our mutual friend Andrew.

• 3:04Speaker 03

  Yes.

• 3:04Speaker 02

  Andrew Gallimore.

• 3:05Speaker 03

  Right.

• 3:06Speaker 02

  And she said, oh, Gallimore says you're having a do.

• 3:08Speaker 03

  Oh, Gallimore.

• 3:08Speaker 02

  I'd very much love to come.

• 3:10Speaker 03

  And did she then bring Jade?

• 3:11Speaker 02

  That'd be all right. And she brought Jade Adams as well. So, yeah, she was like, I'd very much like to come. So she came, she's a great addition to our party.

• 3:18Speaker 03

  They were all a great addition.

• 3:19Speaker 02

  To our party. Well, since we last seen Sophie Willan, she's won another BAFTA.

• 3:23Speaker 03

  Yeah.

• 3:23Speaker 02

  She's got three BAFTAs now for the excellent Almost Not Normal. She's also had a baby.

• 3:28Speaker 03

  Yes.

• 3:29Speaker 02

  Which I've not seen her since she's had a baby.

• 3:31Speaker 03

  No, me neither.

• 3:31Speaker 02

  So I can't wait to see her. Uh, she's also, uh, taken over hosting duties of the Great British Sewing Bee. But before we get her in, should we talk about seasonality?

• 3:40Speaker 03

  We shall indeed.

• 3:41Speaker 02

  What should we talk about?

• 3:42Speaker 03

  Bean season.

• 3:43Speaker 02

  Bean season.

• 3:44Speaker 03

  Bean season. Not just green beans, although there are green beans here. Well, there's yellow beans you get in at the moment. You also get the dried beans that you have, like the Bellotti beans, the Cannellini beans, but they're all coming in fresh now. So it really is the bean season coming in. So these are lovely flat beans, similar to a runner bean.

• 4:01Speaker 02

  Yeah.

• 4:02Speaker 03

  But not, uh, but slightly more tender, I think, than a runner bean, you know, because the runner bean, they've got sort of a like. The edge is slightly rougher and you always have to take the side from there. And then you've got your classic green beans and then you also can have a fine bean as well. But yeah, so I love beans, one of my favourite veg.

• 4:18Speaker 02

  What would you do now it's bean season?

• 4:20Speaker 03

  Bean season, these, I would blanch them and then either do them in a really lovely like a Dijon mustard vinaigrette, like a really nicely Dijon mustard, or you can saute them with a bit of garlic, shallots, and then finish them with a load of toasted hazelnuts. You can put them in a lovely tomato sauce, you know, so basically blanch them and braise them down in a lovely sort of tomato regus. You've got a lovely side dish. My grandmother used to do them and just cook them and just in vinaigrette. But again, like a bit like a potato, when you make a potato salad, put the seasoning when they're hot. Now, we tend not to do that in the UK because we like our green beans to look green. But actually, they're not as flavoursome, you know, it's when they slightly lose their colour, it means when they're cooked and then they've got much more flavour to them.

• 5:04Speaker 03

  And then also when they're hot, they'll absorb all that vinaigrette flavour and mustard flavour. So always do something like that when it's warm.

• 5:10Speaker 02

  That's a good tip.

• 5:11Speaker 03

  Yeah.

• 5:11Speaker 02

  A really good tip.

• 5:12Speaker 03

  You know, Neil's biggest gripe and mine is when they're not cooked properly, you know, and they're squeaky.

• 5:18Speaker 02

  Yeah.

• 5:18Speaker 03

  You know, and you know, and they just, you know, they squeak basically when you try it and it's like, no. What is cooking beans?

• 5:24Speaker 02

  How long are we talking?

• 5:25Speaker 03

  Well, I think you've got to cook them for about four or five minutes, but like anything, the recipe's a guide or even the cooking temps. And then taste it, you know, cut a bean, put it in your mouth and check that it's cooked.

• 5:35Speaker 02

  But you don't want it squeaky?

• 5:36Speaker 03

  Don't want it squeaky.

• 5:37Speaker 02

  And would you put them in cold water afterwards?

• 5:39Speaker 03

  No, I don't, no, no, because again, if I'm adding the vinaigrette, if I put it in the cold, yeah, I want it in the hot, absorb it. It doesn't bother me that it loses its colour.

• 5:46Speaker 02

  No.

• 5:47Speaker 03

  I want the flavour, that's what you want.

• 5:49Speaker 02

  Before we get Sophie, and I've got an email from Ellie from Australia.

• 5:54Speaker 03

  Ellie, hello.

• 5:55Speaker 02

  Hi Ellie, who says, hi guys, weekly watcher of episodes, absolutely adore you both. Thank you Ellie, but I need to settle a very heated debate I'm currently having with my partner. He thinks roast tomatoes belong on a roast dinner.

• 6:12Speaker 02

  I for one, I'm deeply upset by this, but what are your thoughts? Love from Ellie in Adelaide. Well, hi Ellie.

• 6:18Speaker 03

  Hi Ellie.

• 6:18Speaker 02

  A roast tomato on a roast dinner.

• 6:21Speaker 03

  The only roast I would argue you could put it on, not, listen, it's everyone's preference, isn't it? It's chicken. I could put it, I could see it in the summer. Some lovely roasted tomatoes.

• 6:31Speaker 02

  But would you call a roast, like, cause if I on a Sunday roast a chicken.

• 6:36Speaker 03

  Yeah.

• 6:36Speaker 02

  And do it with like vegetables.

• 6:38Speaker 03

  Yeah.

• 6:38Speaker 02

  And salad and potatoes.

• 6:40Speaker 03

  Yeah. You wouldn't call that a roast dinner? You feel that's just a lovely chicken supper?

• 6:45Speaker 02

  Yeah. Do you know what I mean?

• 6:46Speaker 03

  You know, I get you, I get you.

• 6:47Speaker 02

  Whereas a roast dinner.

• 6:49Speaker 03

  Well, listen, I'm.

• 6:50Speaker 02

  And maybe it's gravy.

• 6:51Speaker 03

  Maybe, maybe it's the gravy thing. Yeah. Cause you wouldn't put gravy with roasted chicken, salads and potatoes. But you could put your roasted tomatoes. But then if you're doing it, as you say, with your sage and onion stuffing, your potatoes, your cabbage, your pick, whatever you put on it, we agree with you. No tomatoes.

• 7:07Speaker 02

  No tomatoes.

• 7:08Speaker 03

  We're saying that. I mean, I wouldn't fall out of love about a tomato. You know, I think there's bigger problems, you know, in a relationship than that. But, you know, I would.

• 7:16Speaker 02

  Like what?

• 7:17Speaker 03

  Well, you know, if you went off and had an affair or something, you know, I think that's something to worry about.

• 7:22Speaker 02

  It's a classic case of, she doesn't care.

• 7:24Speaker 03

  Yeah. I mean, you know, I think, I'm glad you care so much, but honestly, don't worry about it. It's a tomato.

• 7:30Speaker 02

  Yeah, do you want.

• 7:31Speaker 03

  Do what you want. Give him the tomatoes. You don't have the tomatoes.

• 7:34Speaker 02

  Sophie Willan has a food thing that will cause more of a problem than this.

• 7:38Speaker 03

  What's her one? Remind me.

• 7:39Speaker 02

  It involves crumpets and pot noodles. Like, that's when we've got to have a talk.

• 7:45Speaker 03

  Yeah. You know, it's not pineapple on a pizza. That's divorce. That's divorce.

• 7:49Speaker 02

  We won't, we hate that.

• 7:51Speaker 03

  Yeah, it won't be going down there. But tomato, we can live with. More importantly, is it a ripe tomato? That's the key.

• 7:57Speaker 02

  That's the key.

• 7:58Speaker 03

  If it's not a ripe tomato, then definitely divorce him.

• 8:00Speaker 02

  Yes.

• 8:01Speaker 03

  Yeah.

• 8:01Speaker 02

  If you do wanna get in touch with us, you can do so by emailing us [email protected]. Right, let's get Sophie Willan in, shall we?

• 8:10Speaker 03

  Yes, let's do it.

• 8:11Speaker 02

  Let's do it. Let's welcome our guest, they are here. Angela, thrilled to say that our guest on Dish this week has not one, not two, but three

• 8:21Speaker 03

  I know.

• 8:21Speaker 02

  Baftas. Almost too many.

• 8:23Speaker 03

  Yeah.

• 8:24Speaker 04

  Rude now, really.

• 8:25Speaker 02

  Too many, yeah, greedy, greedy. Please, make some noise for the massively talented writer, comedian, actor, up there with the pasty barn in terms of the greatest things to come out of Bolton. It's the one and only Sophie Willen, everybody. Hi Sophie.

• 8:41Speaker 03

  Hi Sophie.

• 8:43Speaker 02

  Three Baftas.

• 8:44Speaker 04

  I know, it's greedy, really.

• 8:45Speaker 02

  Three Baftas. Where are they?

• 8:48Speaker 04

  They're in my living room at the minute, but I'm having an office built in the garden, so they'll be bobbing in there.

• 8:52Speaker 02

  The BAFTA office.

• 8:53Speaker 04

  Well, yeah, why not?

• 8:55Speaker 02

  The BAFTA.

• 8:55Speaker 04

  Well, I don't want to do that, you know, you see people on Zooms and they've got all their awards behind them. I think it'd be naff, isn't it? So they'll just be in another bit of the office. It's good to remember when you're writing and you think, this is shit. And you go, it's all right, we did okay.

• 9:09Speaker 03

  Yeah, I've written good.

• 9:11Speaker 02

  Yeah, I've written good.

• 9:12Speaker 04

  It also helps when you're hungover and you look over at them. And you go, I'm not a complete [BLEEP]. It's okay.

• 9:19Speaker 02

  That is good, yeah, because if you're hungover and you're like, oh, I'm terrible, and you're like, oh, actually, it's all right.

• 9:24Speaker 03

  So this is the last time we saw you, you were moving into this house?

• 9:27Speaker 04

  I was, yeah.

• 9:27Speaker 03

  And it's all sorted now?

• 9:28Speaker 04

  Yeah, it's sorted, but then I met someone too quickly. So he moved in.

• 9:33Speaker 03

  Okay.

• 9:33Speaker 04

  And it's a small space.

• 9:35Speaker 03

  Right.

• 9:35Speaker 04

  Well, basically, what happened, I split up with someone, I think that's when I saw you.

• 9:39Speaker 03

  Dancing at next party, yeah.

• 9:42Speaker 04

  I went on field, put DTF.

• 9:44Speaker 02

  Right.

• 9:45Speaker 04

  I tell you what, I had the busiest two weeks of my life. I was exhausted. And then I went on the normal acts and then I met Kana, which could have been a civilized date. But I actually got really pissed, you know, by acting, you know, a bit nervous. Yeah, and I got a bit drunk. And then we were walking back and I just suddenly needed a piss and everything had closed and I was, I just, and then I ran to, I just, this big building, I wasn't really looking, and I just squatted and he went, that's the Houses of Parliament.

• 10:21Speaker 04

  I couldn't believe he called again after that.

• 10:24Speaker 02

  He was like, we should move in together.

• 10:26Speaker 04

  Yeah.

• 10:27Speaker 02

  Let's do this.

• 10:28Speaker 04

  As I left, I went, oh, probably never see each other again, but great to meet you. Donny messaged me. So that was quite nice, actually.

• 10:35Speaker 03

  And that's it, now he's in.

• 10:37Speaker 04

  Now he's in the house.

• 10:38Speaker 02

  Yeah.

• 10:40Speaker 04

  This is the problem. You put DTF and then before you know it, you're decorating a nursery.

• 10:45Speaker 03

  Yeah, yeah, yeah.

• 10:46Speaker 04

  It's really difficult.

• 10:47Speaker 03

  It's all very quick, all very quick.

• 10:48Speaker 04

  It's too much. Yeah. Yeah, it's a bit difficult.

• 10:51Speaker 02

  Well, a lot has happened then since we've seen you. Jesus Christ.

• 10:54Speaker 04

  I crammed a lot in that two weeks.

• 10:56Speaker 02

  Yeah, yeah. It's quite the fortnight. And how have you been getting into, you know, mum life? Have you been enjoying it?

• 11:03Speaker 04

  I've done all right. Yeah. I mean, I thought I would really struggle and I've just normally struggled, which I think is good, isn't it? You know?

• 11:10Speaker 02

  Yeah. Well, I don't think anyone's like, it's easy.

• 11:14Speaker 04

  No, no. And I'm glad I've done it later. I think if I'd have done it younger, I'd have found it really difficult. But I'm very lucky. He's a very chilled out baby, which I don't know where he's got that from. But he's lovely.

• 11:25Speaker 03

  Maybe his dad?

• 11:26Speaker 04

  No, he's not. No, he's not. He's got that Caribbean energy as well. So it's like a Caribbean and a northerner. I mean, it's like, I don't know how he's managed to be. But he's lovely.

• 11:37Speaker 03

  Oh, fine.

• 11:38Speaker 04

  And we're getting in a good routine. You know, just there's not much sleep at the moment.

• 11:42Speaker 03

  Is she taking turns to look if you're working or your heart is working?

• 11:46Speaker 04

  Yes, but then it's difficult because we're both working at the minute. So, but you work it out, don't you? Last night I did the night shift. He woke up at one, screamed till 3.30.

• 11:56Speaker 02

  And what do they want? Like, what is that?

• 11:58Speaker 04

  He wants comfort. So I gave him a bottle. That was fine. You know, we all want comfort at 1 a.m., don't we, really?

• 12:04Speaker 02

  So you've been up at what time today?

• 12:07Speaker 04

  One till 3.30. But it's all right.

• 12:09Speaker 02

  That's all right.

• 12:10Speaker 04

  Yeah, because this was later. So I was pleased about that.

• 12:13Speaker 02

  Yes.

• 12:14Speaker 04

  When I've been filming something and then the call time's at six in the morning.

• 12:17Speaker 03

  Oh, that's hard.

• 12:18Speaker 04

  And if you've been up through the night, that's horrific. But this is doable.

• 12:22Speaker 02

  Yeah, well, welcome.

• 12:23Speaker 04

  I'm drinking prosecco.

• 12:23Speaker 02

  And cheers. Well, you're having a prosecco. You've been a sassy woman, been up hours. She's done a day's work already. Cheers, everybody. And well, actually, we should say kind of welcome back to dinner.

• 12:33Speaker 04

  Yeah.

• 12:33Speaker 02

  Because we were talking about before you came in, we have done this before, but it was a live show.

• 12:37Speaker 04

  Yeah.

• 12:38Speaker 02

  So like Woodstock or something, you had to be there.

• 12:41Speaker 04

  Yeah, yeah.

• 12:43Speaker 03

  Yeah.

• 12:44Speaker 02

  I don't know.

• 12:44Speaker 03

  Yeah, but no, we had a great time.

• 12:45Speaker 04

  It was lovely, wasn't it?

• 12:46Speaker 03

  It was good fun, yeah.

• 12:47Speaker 04

  Then saw you again at your forties.

• 12:49Speaker 03

  Yeah, that's right.

• 12:50Speaker 04

  Yeah, me, you and your husband in the back of the cab, sloshed.

• 12:53Speaker 02

  Do you know what was funny? I got the pictures back and you had on a, you had fantastic makeup on that night, I remember. And you had sort of a nineteen forties wet look.

• 13:03Speaker 04

  Jay did it for me.

• 13:04Speaker 03

  Oh, yes, she did, yeah.

• 13:05Speaker 04

  Yeah, she did all the face and then her.

• 13:07Speaker 02

  Proper look.

• 13:08Speaker 04

  It looked great, didn't it?

• 13:09Speaker 03

  You in the gasp me or something, yeah.

• 13:11Speaker 02

  Yeah, like that sort of hair looked so good. Anyway, I must have seen you and give you a kiss because all my pictures after I encountered you, lipstick on my nose. So I got all like a lipstick mark in. I'm like, so in all the pictures of my birthday.

• 13:25Speaker 04

  I've ruined them for you.

• 13:26Speaker 02

  It's like Rudolph nose of like your lipstick on, yeah. And I was like, why do I like that? And then as I went through, I was like, so be with it. So be with it.

• 13:36Speaker 04

  I think I did that to a few people actually, a few lipstick marks on people.

• 13:40Speaker 02

  There was a lot actually in all the pictures.

• 13:43Speaker 04

  A friendly girl.

• 13:44Speaker 02

  Like, oh, baby Sophie or something. Look at that one. Well, thanks for coming today. And thanks for sharing your food likes and dislikes as well. We always like to start with these. And these are fantastic. So we're gonna start with your food loves.

• 13:58Speaker 04

  Yeah.

• 13:58Speaker 02

  You said pot noodle on a crumpet.

• 14:00Speaker 04

  Yes.

• 14:01Speaker 02

  And you said, I know I don't want to discuss it. Pot noodle on a crumpet. Have you ever?

• 14:07Speaker 04

  Never tried it.

• 14:07Speaker 02

  I've done a pot noodle sandwich. Delicious.

• 14:10Speaker 04

  Yeah, well, you know where I'm going then.

• 14:12Speaker 02

  Yeah.

• 14:12Speaker 04

  Yeah.

• 14:13Speaker 02

  Absolutely delicious. Love a crumpet, love a pot noodle.

• 14:16Speaker 04

  Carb on carb.

• 14:17Speaker 02

  Carb on carb.

• 14:18Speaker 04

  Lovely, delicate.

• 14:19Speaker 02

  Mmm.

• 14:19Speaker 03

  Yeah.

• 14:20Speaker 04

  You know, you've got your crumpet beautifully cooked. It has to be toasted perfect, not soggy.

• 14:24Speaker 03

  Yeah.

• 14:25Speaker 04

  And then, you know, you make sure you drain your noodles. You don't want to get all that. And then you just delicately sort of sprinkle them on.

• 14:32Speaker 03

  Yeah.

• 14:32Speaker 04

  It's a delicacy.

• 14:33Speaker 02

  Would you do, it's a delicacy.

• 14:35Speaker 04

  Yeah.

• 14:35Speaker 02

  And would you do a condiment on top of that?

• 14:37Speaker 04

  I do put a bit of soy sauce sometimes.

• 14:39Speaker 03

  Soy sauce, jazz it up.

• 14:40Speaker 04

  Jazz it up a bit, salt and pepper. Always salt and pepper my crumpets.

• 14:44Speaker 03

  Okay. And the crumpet needs to be like hot firm because sometimes you do it one, I always have to do it like three times in a toaster.

• 14:51Speaker 04

  Yeah, yeah, I don't think people toast them.

• 14:53Speaker 03

  No, they don't.

• 14:53Speaker 04

  And I should get quite angry about that.

• 14:55Speaker 03

  Yeah, I'm with you there. If you have a crumpet, it's gotta be like that.

• 14:57Speaker 02

  And like enough butter that it's sort of.

• 14:59Speaker 04

  Yeah, and you've got to move fast with the butter.

• 15:01Speaker 02

  Got to go fast.

• 15:02Speaker 04

  Because if you leave it too long, it's.

• 15:04Speaker 03

  It sits on the top, yeah.

• 15:05Speaker 02

  You've got to move fast, yeah. Have you ever done pot noodles sandwich?

• 15:09Speaker 03

  No, never.

• 15:09Speaker 02

  Also good.

• 15:10Speaker 04

  Is it not soggy that, though? That's where I.

• 15:12Speaker 02

  No, again, drain it. You want to do it slightly drier.

• 15:15Speaker 03

  Yeah. Between bread, obviously.

• 15:16Speaker 02

  Yeah, between bread, like white, cheap bread. This is obviously my pre-gluten days.

• 15:21Speaker 03

  Does it hold together? I was gonna say, even if you drain it.

• 15:24Speaker 02

  You're not travelling with it, you're like eating it over a sink or something.

• 15:28Speaker 04

  Yeah, you're hungover, let's be honest.

• 15:30Speaker 02

  Yeah, you've got bigger problems, you know. You've dropped a Lucozade in your bed. It's a disaster out there.

• 15:37Speaker 04

  It'll be a Warburtons loaf again, I bet you.

• 15:39Speaker 02

  Toasty loaf.

• 15:40Speaker 04

  Which is a Bolton company. Yeah, it's from Bolton. Someone said, is there any dynasties in Bolton? I was like, well, we've got Warburtons. It's the only dynasty.

• 15:50Speaker 03

  It has been there for years.

• 15:52Speaker 04

  Yes, it's the best.

• 15:53Speaker 02

  Did you always have it, the orange one, toasty loaf?

• 15:55Speaker 04

  Oh, yeah.

• 15:55Speaker 02

  The orange, it's almost a bit too big for the toaster.

• 15:58Speaker 03

  Yes, it is.

• 16:03Speaker 02

  You also said Lancashire potato cake.

• 16:05Speaker 04

  Yeah.

• 16:05Speaker 03

  Yeah.

• 16:05Speaker 04

  Yeah.

• 16:06Speaker 02

  And love potato cake. Not had one for years.

• 16:08Speaker 04

  No, because you've, have you, do you go back up?

• 16:11Speaker 02

  I do, yeah. We used to go to a bakery called Martin's.

• 16:14Speaker 04

  Yeah, do you know Martin? It's called, it's Wigan Press Switch. Yeah, your end.

• 16:19Speaker 02

  Yeah, my end, Oldham, yeah. And you get potato cake from there, but you always get that on a Saturday morning.

• 16:24Speaker 04

  Oh, that's good. Yeah, Green Ulshes is another one. They do a very good one.

• 16:27Speaker 03

  With a fryer? Or how would you have it?

• 16:29Speaker 04

  I just think they're lone wolves.

• 16:31Speaker 02

  Yeah, lone wolves.

• 16:32Speaker 03

  Okay, right, okay.

• 16:32Speaker 04

  I just loads of butter.

• 16:33Speaker 03

  Do you toast them? No.

• 16:34Speaker 04

  Toast it.

• 16:35Speaker 03

  Yeah.

• 16:36Speaker 04

  Take it out, bob holes in it.

• 16:38Speaker 03

  Right, okay.

• 16:39Speaker 04

  Butter on it, your salt and pepper. And if you've got a proper ones, they're delicious. They're really lovely.

• 16:44Speaker 02

  So good.

• 16:45Speaker 04

  Yeah.

• 16:45Speaker 02

  Oh, can we have potato cake one day?

• 16:46Speaker 03

  I need to try it. I just like to check toasting the.

• 16:50Speaker 02

  She's leaving.

• 16:50Speaker 03

  I know, I know.

• 16:51Speaker 02

  And you also have butter pie.

• 16:54Speaker 03

  Yeah.

• 16:54Speaker 02

  I don't know butter pie.

• 16:56Speaker 03

  You should do. Yeah, sorry, that's quite accused, it's true.

• 17:00Speaker 04

  It's a Lancashire, like, you know.

• 17:02Speaker 02

  I don't know it.

• 17:03Speaker 04

  Oh, it's lovely. I think it is butter beans.

• 17:05Speaker 02

  Right.

• 17:05Speaker 04

  In a pie.

• 17:06Speaker 02

  Uh.

• 17:07Speaker 04

  It's delicious.

• 17:08Speaker 02

  Mmm.

• 17:08Speaker 04

  But only in Lancashire and you can't really get them that much now.

• 17:11Speaker 02

  Right.

• 17:12Speaker 04

  But it's one of the best. They do them at Green Elshes.

• 17:14Speaker 02

  Right, yeah, I've never owned a butter pie. One thing that I always remember as a childhood, uh, as a childhood delicacy, reminded me of like potato cakes in Milrow was black peas.

• 17:23Speaker 04

  Oh.

• 17:23Speaker 02

  Do you remember black peas on like bonfire night?

• 17:25Speaker 04

  I actually got my cousin to bring me some down for bonfire night.

• 17:29Speaker 02

  Black peas.

• 17:30Speaker 04

  Uh, you, you, you stew them off, don't you?

• 17:32Speaker 03

  Right.

• 17:33Speaker 04

  I don't actually know what.

• 17:34Speaker 03

  So they're black beans or they're peas?

• 17:35Speaker 04

  They're peas, dried peas. I can get a bag of them. And you put them in water and I think it's with vinegar now, I can't remember. And then you serve them in a little cup.

• 17:44Speaker 03

  Right, okay. So a bit like, um, mushy peas, but not as mushy?

• 17:48Speaker 04

  Not as mushy.

• 17:49Speaker 02

  Not as mushy.

• 17:50Speaker 04

  Yeah, and then you have them with red cabbage as well, that's really nice.

• 17:53Speaker 03

  Okay, nice. Love a bit of red cabbage.

• 17:55Speaker 02

  Delicious.

• 17:56Speaker 04

  Yeah.

• 17:56Speaker 02

  Um, as for dislike, she said deconstructed food.

• 18:00Speaker 04

  I had a lemon meringue pie, but it wasn't, was it?

• 18:03Speaker 02

  Deconstructed.

• 18:03Speaker 04

  Deconstructed. It was, I had the meringue little piece came and then a bit of lemon where they go like that, really rigid. And then a few crumbs of, of the, of the pastry.

• 18:14Speaker 03

  Yeah.

• 18:14Speaker 04

  I was furious.

• 18:17Speaker 04

  Cause I was pregnant as well.

• 18:19Speaker 03

  Did you send it back?

• 18:19Speaker 04

  Well, I ate it. I was pregnant as I ate it, but I was so angry about it.

• 18:23Speaker 03

  Yeah. I have had a deconstructed veal shin, which I've never quite recovered from, all in little jars.

• 18:30Speaker 04

  Oh, no.

• 18:30Speaker 03

  It was just nonsense. It was absolute nonsense.

• 18:33Speaker 04

  No.

• 18:34Speaker 02

  What's that? Don't give the name.

• 18:35Speaker 03

  In Italy, a two star in Italy, in northern Italy. Yeah, I just, yeah. Uh, given that something like braised, yeah, yeah.

• 18:43Speaker 02

  Not two star hotel.

• 18:47Speaker 04

  To clarify, do you find that a lot in the chefing world then?

• 18:51Speaker 03

  It went through a phase of it. I don't think people did it so much anymore. Cause I think people are going back to the fact people just wanna eat honest cooking.

• 18:59Speaker 04

  Yeah.

• 18:59Speaker 03

  But I don't see it so much. You do get it occasionally, you do. And I don't know where it all came from, but it certainly was a trend for a while. Yeah.

• 19:06Speaker 04

  But the thing I would deconstruct is a vanilla slice.

• 19:09Speaker 03

  Right.

• 19:10Speaker 04

  That's the only thing I'd deconstruct because it structurally is problematic.

• 19:14Speaker 03

  It's hard to eat, yeah.

• 19:15Speaker 04

  What the? Have you ever, because you eat it like a sandwich and the custard drips out?

• 19:20Speaker 03

  Yeah, you need, you need serrated knife to go down.

• 19:23Speaker 04

  But then, even smaller, it pushes out. So you have to deconstruct it yourself. So I end up cutting through the middle of the vanilla.

• 19:30Speaker 03

  Yeah, because you want the icing, yeah, on both sides. Yeah, I'm with you there.

• 19:33Speaker 04

  Disaster.

• 19:34Speaker 03

  I love a vanilla slice, though. I love that, yeah.

• 19:36Speaker 04

  They are really beautiful, aren't they? But hard work.

• 19:39Speaker 02

  Hard to eat.

• 19:40Speaker 03

  Hard to eat, though.

• 19:41Speaker 02

  What's the thing that you made here with the layers, millefeuille?

• 19:43Speaker 03

  Millefeuille for Stephen Graham, but similar to a vanilla slice. Yeah, millefeuille, where it's layers of puff pastry. Where you go puff pastry and then we put cream through and our raspberries, then more puff pastry than cream raspberry. But it's like the construction of vanilla. And as soon as Stephen touched it, it did like that. But you'd serrate it, you know, that's how you've got to touch it.

• 20:02Speaker 04

  So is there an actual method, then, you're saying, to eating it?

• 20:05Speaker 03

  No, I think you literally know when you're ordering it, it's gonna go everywhere.

• 20:09Speaker 04

  Yeah, but why do they sell them in Greg's? Because if you're on the go, you can't be... Like, see, you're just, like, on your lunch break, you'd be late. When you're like, "Sorry, boss, I've had an incident with a vanilla slice."

• 20:23Speaker 04

  It'd be everywhere, wouldn't it?

• 20:25Speaker 03

  I think for that very reason, to give people an excuse to be late, you know. I think it's take your time, isn't it?

• 20:30Speaker 04

  But it's not an on-the-go food.

• 20:32Speaker 02

  It's not on-the-go.

• 20:34Speaker 03

  Not like a sausage roll. That's all encompassed, isn't it?

• 20:37Speaker 02

  It's quite crummy.

• 20:38Speaker 03

  Oh, that could be crummy, yeah.

• 20:40Speaker 04

  That's a bat off, isn't it?

• 20:41Speaker 02

  Bat that off.

• 20:42Speaker 04

  I have a tray every time I eat because of these.

• 20:49Speaker 02

  When we did the live show, Sophie, we had a really nice time because we had margaritas. And I know you're a fan of margaritas. And it was your go-to cocktail when we did the live show. But then we also spoke a bit about Gaviscon.

• 21:02Speaker 04

  Yeah.

• 21:02Speaker 02

  And your love of the wonderful beverage. Is it beverage? Medicine? Yeah. And we spoke about this here that we've got on the table now, Tequila Rose.

• 21:12Speaker 04

  Tequila Rose. It's basically Gaviscon with tequila in it.

• 21:15Speaker 02

  Yes.

• 21:15Speaker 04

  Oh, I didn't tell you.

• 21:17Speaker 02

  What?

• 21:17Speaker 04

  After I spoke about it on your show, they sent me loads of them.

• 21:20Speaker 02

  No way!

• 21:21Speaker 04

  I got loads of them.

• 21:22Speaker 02

  Did you?

• 21:23Speaker 04

  Yeah.

• 21:23Speaker 02

  Tequila Rose?

• 21:25Speaker 04

  It's got them, they never give them to me. I bet he's dropped them all, but it's lovely. If you've got acid reflux, or you know, you've been out and had a wild night.

• 21:34Speaker 03

  Yeah.

• 21:35Speaker 04

  And you've got to go out again, you think, oh.

• 21:37Speaker 03

  Yeah.

• 21:37Speaker 04

  Start with those. It's really good.

• 21:40Speaker 02

  Sort you out.

• 21:41Speaker 04

  It's a bit like Yazoo, isn't it, at the milkshake?

• 21:43Speaker 02

  Yeah, yeah.

• 21:44Speaker 04

  My mum.

• 21:45Speaker 03

  The bottle's quite something as well, I think.

• 21:47Speaker 04

  Yeah, it's lovely. My mum's got a real sweet tooth.

• 21:50Speaker 03

  Yeah.

• 21:51Speaker 04

  She's not, she's obviously got issues with drugs.

• 21:54Speaker 02

  Mm hmm.

• 21:54Speaker 04

  Um, but we don't drink much, but, because she likes sweet things, I took her to the pub, it was Christmas Eve, I was like, just try one, and she goes, oh, they're brilliant. And I've not been able to get her off them. She loves them.

• 22:07Speaker 02

  She loves them.

• 22:08Speaker 03

  I'm gonna go and get you something to eat.

• 22:10Speaker 02

  Okay.

• 22:10Speaker 03

  Oh, great.

• 22:11Speaker 02

  Other dislikes that we discussed was you don't eat coconut because of an allergy.

• 22:15Speaker 04

  Well, I've, I've realised now, I'm not allergic to coconut anymore.

• 22:18Speaker 02

  You are joking.

• 22:19Speaker 04

  No, I'm not, well, I was intolerant.

• 22:21Speaker 02

  Yeah.

• 22:21Speaker 04

  And I used to just, you know, swell up like a blowfish. And, and then, but now I don't.

• 22:27Speaker 02

  Oh.

• 22:27Speaker 04

  Great, because I live with the chef and he's always doing Caribbean food, which has a lot of coconut in it, so I'm really relieved.

• 22:34Speaker 02

  Oh, yeah, great news.

• 22:35Speaker 04

  You know.

• 22:35Speaker 02

  Great news. Uh, you also described breakfast buffets as a bit creepy.

• 22:39Speaker 04

  They are creepy.

• 22:41Speaker 02

  A bit creepy?

• 22:41Speaker 04

  They are a bit creepy. Well, have you ever been to a breakfast buffet that's not, well, maybe you've got to nicer places. The ones I was going to, the scrambled eggs have been there for years.

• 22:51Speaker 02

  I do not like that.

• 22:52Speaker 04

  And then there's that, the watery layer.

• 22:54Speaker 02

  No.

• 22:55Speaker 04

  Round the egg.

• 22:55Speaker 02

  It don't work.

• 22:56Speaker 04

  And the, the fried eggs always look poached.

• 22:58Speaker 02

  Yeah.

• 22:58Speaker 04

  Which I get very upset about, if you've not got a crispy layer round an egg, fuck off.

• 23:02Speaker 02

  Yeah, yeah. And we also spoke when we did our live show about your grandad.

• 23:08Speaker 04

  Yeah.

• 23:08Speaker 02

  And your grandad's love of food, and he enjoyed cooking, didn't he?

• 23:12Speaker 04

  Well, he was a chef.

• 23:13Speaker 02

  Right.

• 23:13Speaker 04

  He was a saucier, Angela, do you know what that is?

• 23:16Speaker 03

  Oh, yeah.

• 23:17Speaker 04

  A sauce man.

• 23:18Speaker 03

  Yeah, he was in charge of all the fish and meat and doing all the sauces. He's this like second after the head chef, yeah. I know, it's a big role, yeah.

• 23:25Speaker 04

  Yeah, but he's very passionate about food, but he's quite hard work. You don't want, he's got a Keith Floyd energy as well, he drinks way too much. By the time you get your food, he's hammered, you know. And you can't be in the kitchen when he's cooking, because he gets quite domineering, you know.

• 23:41Speaker 02

  And didn't he have a great story of you guys being with him in Mallorca, maybe?

• 23:44Speaker 04

  The thing about grandad, he's wild. He wanted to cook something, so we went out to get a punnet of tomatoes. He actually came back with two Mallorcan strangers. And they didn't speak the same language, but grandad does that annoying thing, you know, when he's speaking to a Spanish person, he he just starts speaking a little bit uh like he's talking in a different language.

• 24:03Speaker 02

  But he's not.

• 24:05Speaker 04

  Yeah.

• 24:06Speaker 02

  Yeah.

• 24:06Speaker 04

  And he brought them back and me and his wife were just sat there, he was like, these are my new friends, like, get everyone to, and we all just sat with them, like, what the is going on?

• 24:14Speaker 02

  Who are these?

• 24:15Speaker 04

  Yeah, that was weird.

• 24:16Speaker 02

  Yeah.

• 24:17Speaker 04

  Yeah, but and there was another time, me and him, we went out and and he's really good at gambling, grandad, he's got real, I don't know how he's so good, but he put a few um bit of cash down and then we just, we made like hundreds of euros, we were having a whale, so we got really, really drunk and it it went on and on and on and then we we went, there's only one place left, we went, oh, that's nice, with the big windmill, great, let's go in there, it was a prostitute bar, I didn't realise until we got in there, my grandad was holding court with all these prostitutes, right, and he's he's singing Lancashire poetry to them, when I were a lad with my mum and dad, I never had any fun, and he's doing this, and I went, we've got to go.

• 24:56Speaker 02

  We've got to go, grandad.

• 24:58Speaker 04

  And then we left and then he went one way, I went the other way, I ended up coming home in a police car.

• 25:04Speaker 02

  Right.

• 25:05Speaker 04

  Because I didn't know how to get home and I got home and grandad was stark bollock naked on the kitchen floor, holding a piece of salami.

• 25:14Speaker 04

  He'd obviously just got back and gone to the cupboard, had a big bite of it and just fallen back on the floor.

• 25:21Speaker 02

  You don't want to see your grandad naked.

• 25:23Speaker 04

  Well, no.

• 25:24Speaker 02

  No.

• 25:24Speaker 04

  To be honest, the thing is, I just, what I do now is I see him in little, we have to be quite sensible.

• 25:30Speaker 02

  Right, and is he still living in Mallorca, yeah?

• 25:31Speaker 04

  He's still in Mallorca, yeah, yeah, he's good, actually.

• 25:35Speaker 02

  Oh, grandad.

• 25:38Speaker 02

  Okay, food is here, Ange, tell us, what have we got for Sophie?

• 25:44Speaker 03

  We have golden chicken with tomatoes and green beans. So you take your chicken thighs, season them up, roast them in a pan so they're nice and crispy, skin and golden. Remove them from the pan and then in the same pan, add your tomatoes with loads of garlic. And just lightly saute it for like half a minute. Add some white wine. Then add your chicken back into that and your green beans. And then you put it in the oven and you cook it until your chicken thighs are cooked, probably about fifteen to twenty-five minutes. And then we've served it with a little bit of toasted bread with a bit of parsley and garlic. And then to finish it, you add some lovely dill on top.

• 26:20Speaker 02

  Oh yeah, it's nice with dill.

• 26:21Speaker 03

  There you go. Lovely, yes.

• 26:23Speaker 02

  Really great.

• 26:23Speaker 04

  The dill's coming out of there.

• 26:25Speaker 03

  Yeah, it's nice like that, yeah. So and you can serve it with a nice green salad and yeah, no, I think it's an easy dish. So I cooked it all on the stove's top. So in a pan, so a big pan and you know, the lid on, all flat. But if you want to, you can put it in the oven and cook it for about twenty minutes and it will do exactly the same thing.

• 26:43Speaker 02

  Mm-hmm. Okay, perfect.

• 26:45Speaker 04

  I don't cook, but I did, I did actually used to cook.

• 26:49Speaker 03

  Yeah.

• 26:49Speaker 04

  I cooked an Indian shepherd's pie regularly.

• 26:52Speaker 02

  Oh yeah.

• 26:53Speaker 04

  Yeah. But then my ex-boyfriend, it was probably one of the reasons we broke up actually. I went, you've been banging on about that Indian shepherd's pie you cooked twelve years ago and I've never had it. I thought it sums me up actually, because you know, you've got this idea of yourself when you were younger, because you've done one thing once. But I've not done it since, you know. I was, it was a lovely shepherd's pie, but I just can't be bothered anymore, that's the thing.

• 27:16Speaker 03

  But now you're living.

• 27:17Speaker 02

  Well, now you're with a chef, so.

• 27:19Speaker 04

  Yeah.

• 27:20Speaker 02

  I mean, hard to.

• 27:21Speaker 04

  It's horrible actually. It's wonderful, but you don't want to be in the kitchen. Are you quite difficult?

• 27:27Speaker 03

  No, I think I'm quite easy.

• 27:28Speaker 04

  Yeah, in the kitchen. Oh yeah, but you're a chef as well, aren't you? So that, is that balances it out?

• 27:34Speaker 03

  Yeah, we can do, but Neil's messy and I'm tidy.

• 27:37Speaker 04

  Yeah, right.

• 27:38Speaker 03

  So I spend a lot of time tidying up.

• 27:39Speaker 04

  I don't cook with him because nothing's good enough. You know, I made scrambled eggs once. I did make eggs benedict and I made my own hollandaise sauce.

• 27:49Speaker 02

  Wow, that's odd.

• 27:50Speaker 04

  It actually was quite tricky and I did it and he couldn't believe I'd done it. So I was quite pleased with that, but I've never done anything since.

• 27:56Speaker 02

  Uh, no.

• 27:57Speaker 04

  You know.

• 27:57Speaker 03

  What, does he not show you? Sorry.

• 27:59Speaker 04

  No, he's offered to show me, but I've said I don't want to learn.

• 28:02Speaker 03

  Oh, I see.

• 28:05Speaker 04

  Because I don't, it's like, do you know what, that stay in your own lane, you're good at that bit.

• 28:08Speaker 02

  Yeah.

• 28:09Speaker 04

  I'll do other bits.

• 28:10Speaker 02

  Yeah.

• 28:11Speaker 04

  And then, it's nice, isn't it?

• 28:13Speaker 02

  Yes, he likes it.

• 28:14Speaker 04

  He loves cooking, I love eating.

• 28:15Speaker 03

  Yeah, perfect, then it works.

• 28:17Speaker 04

  It's better, isn't it?

• 28:18Speaker 02

  Perfect couple, yeah. What does he do that's like your favourite thing? Is there something that he does that you love when he does that?

• 28:24Speaker 04

  When I'm ill, he makes a Caribbean soup for me.

• 28:27Speaker 03

  Mmm.

• 28:28Speaker 04

  So he does all his elevated fancy stuff.

• 28:30Speaker 02

  Mm-hmm.

• 28:31Speaker 04

  But also he does really home the Caribbean food, which I just love that.

• 28:34Speaker 03

  Yeah.

• 28:35Speaker 04

  Then that's my favourite, really.

• 28:36Speaker 03

  Yeah.

• 28:37Speaker 04

  But the soup is lovely with the dumplings.

• 28:38Speaker 02

  Oh, love, yeah.

• 28:39Speaker 04

  Yeah. And he does a great brown stew.

• 28:42Speaker 03

  Oh, brilliant.

• 28:43Speaker 04

  And the rice and peas, which have coconut in them.

• 28:46Speaker 03

  Oh, which you never used to like.

• 28:47Speaker 04

  Didn't swell up like a blowfish, so.

• 28:49Speaker 02

  Didn't swell up.

• 28:49Speaker 04

  Yeah.

• 28:50Speaker 02

  Didn't swell up. And this is seemingly, when you read that recipe out there, like the easiest, quickest thing in the world.

• 28:57Speaker 03

  It was quite easy to do, yeah.

• 28:59Speaker 04

  Mmm.

• 28:59Speaker 03

  You can add other stuff to it, you can add a bit of chili to it, you can add some capers to it as well if you want to do. I think if the sauce feels watery, just take a little bit off and reduce it down separately.

• 29:09Speaker 04

  Yeah.

• 29:09Speaker 03

  Um, but other than that, I think it is quite an easy thing to do. And you could do it with drumsticks if you wanted, but it works really well with thighs. And I think it's perfect with thighs.

• 29:16Speaker 04

  Because thighs are juicier, are they?

• 29:17Speaker 03

  Yeah, they're juicier and it's nice to cook them on the bone and stuff, so I think it's good. And if, you know, you could use some flat beans with this, you could put a little bit of stem broccoli right at the end with it. So, yeah, it could work, yeah.

• 29:28Speaker 02

  How did you get the skin crispy, even though it's quite saucy?

• 29:34Speaker 02

  Did you cook the chicken first?

• 29:35Speaker 03

  Cooked the chicken first, on the skin side down first.

• 29:37Speaker 02

  Uh-huh.

• 29:38Speaker 03

  So when you brown it off first, you basically put skin side down to get it really crispy. Because it will lose a little bit of the crispness when it cooks in the sauce. But you've got that lovely colour to it, which is what you want. Because when you came in the kitchen and said, oh, what's all this smoke? And put, opened the window, that's when I was cooking the chicken thighs.

• 29:52Speaker 02

  Oh.

• 29:53Speaker 04

  Yeah.

• 29:53Speaker 02

  And I love the sliced garlic, because sometimes you'll chop it fine, sometimes you'll use your microplane.

• 29:59Speaker 03

  Yeah, this is.

• 29:59Speaker 02

  How come you sliced it for this one?

• 30:01Speaker 03

  Um, recipe called for it sliced, and I think it works nicely. Because you're not really saucing it, you're cooking it in the sauce.

• 30:06Speaker 02

  Mm-hmm.

• 30:07Speaker 03

  So you get lovely garlic flavour.

• 30:08Speaker 04

  That sauce is nice, it's really light, isn't it?

• 30:11Speaker 02

  Very light.

• 30:12Speaker 04

  Really nice.

• 30:13Speaker 02

  This is a good one.

• 30:13Speaker 04

  Delicious, yeah.

• 30:14Speaker 03

  And there's a wine pairing.

• 30:16Speaker 04

  Oh, nice.

• 30:17Speaker 03

  If you'd like to have it. It's a Calvert-Sanier Rosé.

• 30:20Speaker 04

  Right.

• 30:21Speaker 03

  A dry, fresh rosé from the Loire Valley. If you'd like to try it, Sophie.

• 30:25Speaker 04

  I'll try it with this.

• 30:26Speaker 02

  Try a little bit.

• 30:26Speaker 04

  Try a little bit.

• 30:27Speaker 03

  Yeah, why not? Yeah, it's your morning off, isn't it?

• 30:30Speaker 02

  And if you want to try this recipe or any of the recipes that we do on Dish, Waitrose.com forward slash Dish recipes is where to find them. You can also get videos online of Ange making this to show you how to do our chicken.

• 30:47Speaker 02

  I'd never make food in a recipe book if there was no picture.

• 30:50Speaker 04

  Definitely not.

• 30:51Speaker 02

  Not a chance.

• 30:51Speaker 04

  Yeah.

• 30:52Speaker 02

  No, not a chance.

• 30:53Speaker 04

  Yeah, and also all the language, saute this, whatever this.

• 30:57Speaker 02

  Yeah, I'm like, what do you actually mean?

• 30:59Speaker 04

  It's better to see what it means, isn't it?

• 31:01Speaker 03

  Someone once said to me that I was doing a cooking class with them and they said, and you forget because you write it and you know what it means. And they'd read a recipe when they said, reduce by half this sauce. So the guy threw half out. I kid you not. I said, don't be ridiculous. She goes, yeah, he goes, but if you think of it literally, you know, but if you didn't know what it means.

• 31:21Speaker 02

  Reduce by half.

• 31:22Speaker 04

  Yeah.

• 31:22Speaker 02

  Yeah, you do say things like, cook it out and stuff. Cook it out.

• 31:26Speaker 04

  What does that mean?

• 31:27Speaker 02

  Cook it down.

• 31:28Speaker 03

  Yeah, cook it out. It means cook it really, but.

• 31:31Speaker 04

  Just get something else of it.

• 31:32Speaker 03

  To the point, no, no, to the point that it's cooked and ready.

• 31:35Speaker 04

  Right.

• 31:36Speaker 03

  You know, and it's like when Neil and I was laughing and you say to the chef goes, like cooks will go, when's that ready? And we go, well, it's ready when it's cooked out, you know. So you have this sort of mad language in your own head that you understand and other chefs do and cook.

• 31:48Speaker 02

  Really tasty.

• 31:49Speaker 04

  Thank you.

• 31:51Speaker 02

  Really tasty. Thanks, Ange.

• 31:52Speaker 03

  Pleasure.

• 31:53Speaker 02

  This is a good, like, easy dinner to make.

• 31:55Speaker 03

  Easy dinner, yeah.

• 31:56Speaker 02

  Easy dinner.

• 31:58Speaker 04

  Yeah.

• 31:58Speaker 03

  We're making this for Elijah before you know it, Sophie.

• 32:01Speaker 04

  I don't think I will, Angela, but what I'll do is I'll come to you to make it. We'll come to where you are.

• 32:07Speaker 02

  Oh, yeah. We've got a lot to talk about. You've got to a lot of stuff.

• 32:10Speaker 03

  Yeah.

• 32:11Speaker 02

  You're writing a book.

• 32:12Speaker 04

  I am writing a book.

• 32:13Speaker 02

  How's that going?

• 32:13Speaker 04

  Lovely.

• 32:14Speaker 02

  How's the process?

• 32:15Speaker 04

  Um, actually great because writing a series is really difficult.

• 32:21Speaker 02

  It's fictional, but?

• 32:22Speaker 04

  It's non-fiction and it's memoirs, but it's short stories and it's going to be dedicated to Elijah. It's for my adult son.

• 32:29Speaker 02

  Oh, wow.

• 32:30Speaker 04

  So it's a series of like think pieces and bits of advice. From my own personal experiences that I'd like to share with them. That I can't share with them as a child because it'd be nice for them to have boundaries.

• 32:41Speaker 02

  Yeah.

• 32:41Speaker 04

  I didn't have boundaries, so I knew everything, but I think not having boundaries gives you a bit of a wisdom and an understanding of other people's experience outside your own. But then it is good to have boundaries, otherwise you have to have a lot of therapy. So you know what I mean? So I want to dedicate this book to him. So I've written a few chapters of it so far and I've planned the whole thing out and.

• 33:00Speaker 02

  Yeah.

• 33:01Speaker 04

  You know, just loads of different things. There's one, be good to the gays and the dolls. And then I do a whole bit on, you know. Well, me coming up through the queer circuit and then the Pink Pound and our responsibilities as allies and all of that. I think for having a son. You do feel a responsibility, I think, to kind of, you know, share your perspective as a woman as well.

• 33:21Speaker 02

  Yeah.

• 33:21Speaker 04

  So that's what it'd be about.

• 33:23Speaker 02

  Great to have like who it's for in your mind when you're writing. So every day when you sit down to write, you're like, this is the direction, this is who it's for. It's probably quite a helpful.

• 33:31Speaker 04

  Well, I had it with Alma. Alma's Not Normal. So it, it, it, obviously you're writing it for everyone. You want it to have a universal appeal. But it's also a love letter to certain people. So Alma's Not Normal was a love letter to co-experienced people and. You know, people like my mum and, and things like that. So it's kind of, you know, I think it really helps having that focus.

• 33:50Speaker 02

  Yeah.

• 33:50Speaker 04

  You write with more, I think, empathy and love there, I think.

• 33:54Speaker 02

  When will it be done and out, do you know?

• 33:56Speaker 04

  Well, I was gonna get it out this Christmas, but then I got this Netflix, uh, series. It's a drama role. This is why I dyed my hair, because I thought it'd be sensible, you know.

• 34:06Speaker 02

  I love your hair like this.

• 34:07Speaker 04

  Do you like it?

• 34:08Speaker 02

  Yeah, I really do.

• 34:09Speaker 04

  Yeah, I wanted to just be a bit more serious, not Alma.

• 34:12Speaker 02

  Right, yeah, yeah, yeah.

• 34:13Speaker 04

  So I thought it made me look different, you know. But that's quite a long process. That's like two and a half months filming. It's a big series.

• 34:20Speaker 02

  Right.

• 34:21Speaker 04

  Um, so I've put it back a little bit and then we're doing Sewing Bee.

• 34:24Speaker 02

  Yeah.

• 34:24Speaker 04

  Um, so it'll be next Christmas it comes out now, not this Christmas.

• 34:27Speaker 02

  Oh, okay.

• 34:28Speaker 03

  Well, that gives you a bit of time.

• 34:29Speaker 02

  A bit of time, yeah, loads of time. So can you tell us about the Netflix show now?

• 34:33Speaker 04

  I don't think I can annoy you like, but it's dead exciting.

• 34:36Speaker 02

  That is exciting.

• 34:37Speaker 03

  We're excited for you.

• 34:39Speaker 04

  Yeah.

• 34:39Speaker 03

  Perfect.

• 34:40Speaker 04

  I've never done anything like that. It's all I'll say. It's like, you know, that serious, big kind of woo, you know.

• 34:45Speaker 02

  Oh, I can't wait to see, find out more.

• 34:47Speaker 03

  Absolutely. Come back on, tell us about that. Then how's Sewing Bee then?

• 34:50Speaker 04

  Sewing Bee's fab.

• 34:52Speaker 03

  Yeah.

• 34:52Speaker 02

  Yeah.

• 34:52Speaker 04

  It's just, they're a lovely production company.

• 34:54Speaker 03

  Hmm.

• 34:55Speaker 04

  Esme and Patrick are the judges. They're both fabulous and they're quite a funny little double act. You know, they're always bickering and then they'll be out doing karaoke together and stuff like that. They're just fantastic. Just a really fun camp, lovely show. It's just great. And all the contestants, you get really attached to them.

• 35:13Speaker 03

  Yeah, I bet.

• 35:14Speaker 04

  You know, as the time goes on, you know, you you're really rooting for them.

• 35:18Speaker 02

  I love these types of shows, though. Yeah, they're very nice, aren't they? Yeah, that's what for me feels like very like British and easy, comforting. It's a competition, but it's not like life or death, which I like.

• 35:30Speaker 04

  Yeah, I prefer, I like it. Because you don't get too upset. Mind you, some of the contestants do get really emotional.

• 35:38Speaker 03

  Yeah, I bet.

• 35:38Speaker 04

  There was one contestant on, she had partial sighting because she'd lost her sighting.

• 35:43Speaker 03

  Right.

• 35:44Speaker 04

  And but she was chatting very passionately and she's a wonderful woman. I think it's going to end up on Love of Hun's or something, you know.

• 35:52Speaker 04

  She's going, you know, just because I've lost a bit of my sight, it's not stopping me, so I feel fantastic, da da da. And then we get and looking at our thing and I went, this is fantastic. So why have you picked, you know, um, streaky bacon as your pattern? And she went, what? I said streaky bacon as your print. She, it it's roses. I was like, no, it it's streaky bacon.

• 36:16Speaker 04

  She'd she'd covered this bag in in a print with streaky bacon. But she thought it was roses because she'd lost a bit of her sight. But it was funny then. I was like, listen, Lady Gaga did it. I said, you are punk, you know, this is. She reclaimed it then. You know, it was funny. I thought, there's that moment. We we both just stood there in silence for a second as we looked down at this bacon.

• 36:41Speaker 02

  It's not bacon, babe. So you could have a bacon bag.

• 36:45Speaker 03

  I love a bacon bag.

• 36:47Speaker 04

  It actually was really cool.

• 36:49Speaker 03

  I bet it was, yeah.

• 36:50Speaker 04

  It was better than roses. It was more punk, you know.

• 36:53Speaker 03

  Much better, yeah.

• 36:54Speaker 04

  It's funny with sewing, because you have to learn all the language, but I still don't know what I'm saying.

• 36:58Speaker 03

  Right.

• 37:00Speaker 04

  I'm like, oh, so you're doing a sort of cross stitch, blah blah blah, you know, whatever.

• 37:04Speaker 02

  No idea.

• 37:05Speaker 04

  No idea.

• 37:06Speaker 03

  Looks good, man. That streaky bacon looks amazing.

• 37:08Speaker 04

  And the best bit is talking to the contestants. You go around, you have a bit of a laugh with them.

• 37:14Speaker 03

  And are they afraid of the, not afraid of the judges? Who do they sort of want?

• 37:17Speaker 04

  They all want to impress Esme.

• 37:18Speaker 03

  Esme, right.

• 37:19Speaker 04

  Yeah, she's the one, because she, she comes around like a little hobbit.

• 37:23Speaker 03

  Yeah.

• 37:23Speaker 04

  A very judgy little hobbit. I've called on that, you know. Patrick's a bit more friendly with everybody, you know. You don't want to [BLEEP] with Esme.

• 37:33Speaker 03

  Oh, right.

• 37:33Speaker 04

  No, you know. She's amazing.

• 37:35Speaker 03

  That's the byline.

• 37:36Speaker 02

  She really gets in there, I think, with a look as well.

• 37:38Speaker 04

  Yeah, she does. Because she can't see.

• 37:43Speaker 02

  Well, we can see The Great British Sewing Bee very soon. So I can't wait to see the new series.

• 37:50Speaker 02

  Sophie Willen.

• 37:52Speaker 04

  Yes.

• 37:52Speaker 02

  Are you ready for your fast food quiz?

• 37:54Speaker 04

  Yes.

• 37:54Speaker 02

  What is your favourite way to eat eggs?

• 37:56Speaker 04

  Boiled. I don't know if I feel that.

• 37:59Speaker 02

  No, it's good, come on.

• 38:00Speaker 03

  Okay, what's your favourite sandwich, Philin?

• 38:01Speaker 04

  Um, tuna mayonnaise.

• 38:03Speaker 02

  What's the best form of potato?

• 38:04Speaker 04

  Oh, it's mash.

• 38:06Speaker 03

  What's your favourite herb?

• 38:08Speaker 04

  Um, the mixed one.

• 38:12Speaker 03

  Provençal, maybe, yeah.

• 38:13Speaker 04

  You are. Mixed, Italian mixed herb.

• 38:15Speaker 02

  Italian mixed herb.

• 38:17Speaker 03

  Yeah, I like that one.

• 38:18Speaker 02

  What's the best flavour of crisp?

• 38:19Speaker 04

  Salt and vinegar.

• 38:20Speaker 02

  Correct.

• 38:20Speaker 04

  Yeah, yeah.

• 38:21Speaker 03

  What's your favourite chocolate bar?

• 38:23Speaker 04

  Caramel.

• 38:23Speaker 02

  What's the best bean?

• 38:25Speaker 04

  Baked.

• 38:28Speaker 03

  What's your favourite Sunday roast?

• 38:30Speaker 04

  Oh, beef.

• 38:30Speaker 02

  Beef. What is the best pasta, in your opinion?

• 38:33Speaker 04

  Spaghetti. Do I have to go as fast as I thought?

• 38:37Speaker 02

  Yeah, this is it. This is how it should be.

• 38:40Speaker 03

  What's your favourite toast topping?

• 38:42Speaker 04

  Butter and salt and pepper.

• 38:43Speaker 02

  Correct, and Sophie. What's the best nut?

• 38:47Speaker 04

  Oh, God, I don't really like them, peanut.

• 38:49Speaker 02

  Peanut.

• 38:49Speaker 03

  Okay.

• 38:50Speaker 04

  No, cashew, cashew.

• 38:51Speaker 02

  Cashew, cashew.

• 38:52Speaker 03

  Okay, all right.

• 38:53Speaker 02

  Cashew.

• 38:53Speaker 03

  Cashew, cashew. What's your favourite dish from your childhood?

• 38:56Speaker 04

  Oh, steak, pudding, chips, peas and gravy.

• 38:58Speaker 03

  I love that answer. Steak, pudding, chips, peas and gravy.

• 39:02Speaker 02

  And finally, what is the best beverage, in your opinion, Sophie Willen?

• 39:06Speaker 04

  Oh, champagne.

• 39:08Speaker 02

  Mmm.

• 39:08Speaker 04

  I've changed.

• 39:09Speaker 02

  Yeah, she's changed. That's the three bastards. Thank you, Sophie.

• 39:14Speaker 04

  Thank you.

• 39:15Speaker 02

  Champagne, yes.

• 39:16Speaker 03

  That was the best fast food quiz.

• 39:17Speaker 02

  Yeah, because people are rubbish at it.

• 39:19Speaker 04

  Because you've got to be fast, that's the point, isn't it?

• 39:21Speaker 02

  That's the point, fast food quid.

• 39:22Speaker 03

  Yeah, they justify that.

• 39:23Speaker 02

  Thank you.

• 39:24Speaker 04

  Yeah, because you're supposed to be caught off guard. Because I didn't know boiled egg was my favourite egg.

• 39:28Speaker 02

  Exactly.

• 39:28Speaker 03

  Now you know.

• 39:29Speaker 02

  It's your primal instinct.

• 39:30Speaker 03

  My favourite egg as well, boiled egg.

• 39:32Speaker 02

  But some people are like, well, I like the... And it's like, no, get to it.

• 39:36Speaker 04

  And it drags on, I bet you knock it by the head.

• 39:42Speaker 02

  We come to the end of the show question, Sophie Willan.

• 39:45Speaker 04

  Yes.

• 39:45Speaker 02

  For your chance to win this Waitrose goodie bag.

• 39:48Speaker 04

  Oh, I would love that.

• 39:50Speaker 02

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

• 39:53Speaker 04

  Okay.

• 39:53Speaker 02

  And the bag is yours, Sophie.

• 39:55Speaker 04

  Right, pressure. Could I not just take it home anyway? You won't let me, will you?

• 40:00Speaker 02

  We would, yeah, we would.

• 40:02Speaker 03

  We're not mean on this show.

• 40:03Speaker 02

  We would, we would, wouldn't we?

• 40:05Speaker 04

  To win the Waitrose goodie bag.

• 40:07Speaker 02

  Yeah.

• 40:07Speaker 04

  Please make Angela a pot noodle on a crumpet. Right, okay, I can do that.

• 40:13Speaker 02

  Okay.

• 40:14Speaker 04

  I could do that in my sleep.

• 40:15Speaker 02

  Yeah, come on.

• 40:16Speaker 03

  Go on then.

• 40:17Speaker 02

  Are you going to actually do it at the counter?

• 40:18Speaker 04

  Yeah.

• 40:18Speaker 02

  Okay, let's do it.

• 40:19Speaker 03

  Let's do it.

• 40:20Speaker 02

  Sophie.

• 40:23Speaker 02

  So to win the Waitrose goodie bag.

• 40:25Speaker 04

  Yeah.

• 40:25Speaker 02

  You've got to make a delicacy.

• 40:27Speaker 04

  Yeah.

• 40:27Speaker 02

  And it's a delicious meal.

• 40:29Speaker 04

  Mm-hmm.

• 40:29Speaker 02

  Give us the title again.

• 40:31Speaker 04

  Pot noodle on crumpet.

• 40:32Speaker 02

  Pot noodle on crumpets.

• 40:33Speaker 04

  Oh, pot noodle on crumpetti.

• 40:35Speaker 02

  On crumpetti, on crumpetti. Okay, talk us through the method. How do we do this, Sophie?

• 40:41Speaker 04

  Well, firstly, you've got to toast.

• 40:42Speaker 02

  Concentrate.

• 40:43Speaker 03

  I'm concentrating.

• 40:45Speaker 04

  Yeah, you've got to toast these perfect.

• 40:48Speaker 03

  Yeah, that is tricky.

• 40:49Speaker 04

  And then, do you know what? I'm going to get started.

• 40:50Speaker 02

  Yeah, get started, get them in the toaster.

• 40:52Speaker 04

  And then, you've got your pot noodle, it's marinating.

• 40:55Speaker 03

  Okay.

• 40:56Speaker 04

  You know, I've got my sachet in already.

• 40:58Speaker 03

  What are you adding to that, though?

• 40:59Speaker 02

  Yeah.

• 40:59Speaker 04

  So what I'm going to do, when I get out of here, I'm going to fish it out.

• 41:03Speaker 03

  Okay.

• 41:04Speaker 04

  And then sprinkle it on the top. And then I'll just add a little bit of soy sauce.

• 41:07Speaker 03

  Oh, okay.

• 41:08Speaker 04

  Yeah, and a bit of salt and pepper.

• 41:10Speaker 03

  A little salt and pepper.

• 41:11Speaker 02

  This is something that you might, you know, seasonal changes at Marano.

• 41:14Speaker 03

  Yeah, I can feel that, yeah.

• 41:15Speaker 02

  Switching up the menu.

• 41:17Speaker 03

  Tagliatelle, we could do that. Tagliatelle and a little bit of focaccia, we could do something similar.

• 41:22Speaker 02

  What would you say this meal is best enjoyed? What's your optimum situation?

• 41:27Speaker 04

  It's usually a hangover cure, I would say. And it's a comfort, maybe on a rainy day.

• 41:33Speaker 02

  Yeah.

• 41:34Speaker 03

  Watching a nice movie.

• 41:35Speaker 04

  Nice film. Or if you're due on, or you're having a shit period. Think like moments like that where you feel, I'm allowed this.

• 41:42Speaker 03

  So is this, oh, that is a good.

• 41:45Speaker 02

  Oh, that is good. Watch the speed, look.

• 41:47Speaker 04

  That one's not okay.

• 41:48Speaker 03

  No, that goes back in.

• 41:50Speaker 04

  That goes back in, because it's all about the.

• 41:53Speaker 03

  I feel like this is Generation Game.

• 41:55Speaker 02

  Look at this. Speed, look at that.

• 41:57Speaker 04

  Now, that butter's a little bit hard, in my opinion.

• 42:00Speaker 03

  Okay, all right.

• 42:01Speaker 02

  A part is.

• 42:02Speaker 04

  Yeah, it's fine, it's all right.

• 42:03Speaker 03

  Sorry, sorry, sorry. But it's, yeah, because you don't want it sitting, you want it melting in, don't you?

• 42:08Speaker 04

  Yeah, we do. But you see now, we've got this going on. And what I do sometimes is I just pop it on top.

• 42:14Speaker 02

  Oh, good chef. Keep it hot, keep it hot.

• 42:18Speaker 04

  Yeah.

• 42:19Speaker 02

  A bit of pepper in the toast. Oh, there's some, quite a lot of pepper.

• 42:24Speaker 04

  I've got that off. That's gone wrong.

• 42:26Speaker 02

  Oh, yeah, don't worry about that one.

• 42:28Speaker 04

  Do you know what? We'll do half each.

• 42:30Speaker 02

  Okay, yeah.

• 42:31Speaker 04

  Yeah, Sarah, there we go.

• 42:33Speaker 03

  Lovely.

• 42:34Speaker 04

  That's better, isn't it?

• 42:35Speaker 02

  Yeah, just, it's just a mild hangover, say.

• 42:38Speaker 04

  Yeah, this is more like, you know, if it was a Michelin.

• 42:40Speaker 02

  Yeah, yeah. It's a good starter.

• 42:43Speaker 03

  This is a.

• 42:44Speaker 02

  Drain, drain the pot noodles there.

• 42:46Speaker 04

  Yeah, you've seen this drainage?

• 42:48Speaker 03

  Yeah, yeah. Yeah, up, up high, I feel that's important.

• 42:52Speaker 04

  That's nice.

• 42:53Speaker 03

  That's it.

• 42:53Speaker 02

  Drainage.

• 42:54Speaker 04

  And then we just go like this. And actually, what's nice is we're getting a little bit of the sauce. We can actually create a little jus.

• 43:01Speaker 03

  Yes, yeah.

• 43:06Speaker 02

  That actually looks good. Actually looks really good.

• 43:10Speaker 03

  Love that, love that, yeah. That is, yeah.

• 43:13Speaker 04

  I feel like I'm on a heart attack, actually. And then, just to finish your talk, a little bit of a.

• 43:18Speaker 03

  So only that amount of noodles? Oh, I thought, I would have thought.

• 43:21Speaker 04

  You don't want to go crazy.

• 43:22Speaker 03

  You don't want to go crazy.

• 43:23Speaker 04

  You can drain your pot noodles afterwards.

• 43:25Speaker 03

  Fair enough.

• 43:25Speaker 04

  And then I'm gonna just add a bit of soy sauce.

• 43:28Speaker 03

  Oh, now you're showing off, aren't you, down there? Lovely. So not on top there?

• 43:34Speaker 04

  No.

• 43:34Speaker 02

  Look at that.

• 43:35Speaker 04

  Because you don't want it soaking in, you want to be able to dip at your own leisure.

• 43:38Speaker 03

  Oh, I see, dip at leisure.

• 43:40Speaker 04

  And now, this is a, it's a, it's a finger food.

• 43:42Speaker 03

  Finger food, finger food, all right.

• 43:44Speaker 02

  I've got gluten, unfortunately. I'm allergic.

• 43:48Speaker 04

  I bet you're relieved, aren't you?

• 43:50Speaker 02

  No, I loved it.

• 43:51Speaker 04

  You did, lovely.

• 43:52Speaker 03

  So, sweet.

• 43:55Speaker 02

  Can't believe you got Angie in a pot noodle. How is it?

• 43:59Speaker 03

  Alright.

• 43:59Speaker 02

  Obviously that's you.

• 44:01Speaker 03

  But you know what? I can see why you have it like hangover. It ticks all those boxes.

• 44:06Speaker 02

  Yes, salty.

• 44:07Speaker 03

  Salty, fatty, it works.

• 44:10Speaker 02

  Butter.

• 44:12Speaker 02

  How do you think it goes down?

• 44:14Speaker 03

  Nice. I like this, like the scrape, you see?

• 44:16Speaker 02

  Yeah. She got the goody bag?

• 44:18Speaker 03

  Oh yeah, you got the goody bag.

• 44:19Speaker 02

  Got the goody bag, Sophie Willer. Chef Sophie. Chef Sophie. It smells fantastic.

• 44:29Speaker 02

  Well Sophie, thank you. That was fantastic. Great to see you. Round of applause for Sophie Willer, everybody. Chef Sophie. Thank you Sophie.

• 44:40Speaker 02

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

• 44:49Speaker 03

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.

• 44:58Speaker 02

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

• 45:04Speaker 03

  Dish from Waitrose is a Cold Glass production.

• 45:08Speaker 05

  Waitrose, the home of food lovers.