Rob Beckett meets his match with our creamy pea pasta with crispy garlic sausage

Fortunately for him, resisting temptation isn't on the menu. Comedian, presenter and podcaster Rob Beckett joins Nick and Angela to chat about the return of Channel 4's Tempting Fortune. As host, Rob guides twelve strangers through an 18-day trek across the Malaysian jungle, where every temptation comes with a price tag attached to the group's £300,000 prize fund. Luckily for Rob, there are no such strings attached with the Dish menu. It's been a long time coming, but cottage cheese finally makes its Dish debut. Taking centre stage in Angela's creamy pea pasta with crispy garlic sausage, the protein-packed favourite swaps in for the recipe's mascarpone. The dish is served alongside another of Rob's staples, Robinsons Apple & Blackcurrant Squash, and is paired with a bottle of Louis Jadot Beaujolais-Quincié, selected by the Waitrose wine experts for its bright acidity and ability to balance the creamy sauce. While any hopes of Celebrity Traitors gossip are swiftly shut down, Rob's ongoing rotisserie chicken rivalry proves to be much easier territory, with Angela on hand to share a few trade secrets, courtesy of friend and chef James Ferguson. The conversation soon turns to Rob's strong views on regional delicacies, why couscous remains low on his list of favourite foods, and his reluctance to cook for other people. That said, hand him a spatula and he might just be persuaded otherwise… The new series of Tempting Fortune is out now and available to watch on Channel 4. 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 - Coming up on Dish… 00:50 - Welcome! 04:21 - Let’s chat about cottage cheese! 05:49 - Listener question 07:24 - Rob Beckett is here! 08:31 - Does anything beat doing nothing? 10:04 - Squash and beef jerky to start! 11:14 - Rob’s in a rotisserie chicken battle! 14:18 - Angela’s tips from the chicken expert! 17:25 - Arsenal appreciation & football chat 18:15 - Rob’s food dislikes 19:22 - Regional delicacies 21:07 - Rob’s food likes 22:17 - The cottage cheese renaissance 23:04 - Leave Rob out of the kitchen! 23:55 - Pasta is served! 26:46 - Wine pairing 27:01 - Tempting Fortune is back! 29:40 - Rob’s monkey war! 31:54 - What would drive you into temptation? 33:23 - From touring to stand up & different audiences 39:27 - Comedian partners in crime 40:01 - Celebrity Traitors 40:49 - Fast food quiz 34:16 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:08Speaker 00

  The heart of Mexico beats in every glass of Don Julio Tequila. 100% Blue Weber Agave, grown in Mexico. Your margarita deserves an award-winning tequila at Waitrose. Find out more at donjulio.com. Select a store subject to availability. Over 18 only, please drink responsibly.

• 0:30Speaker 01

  Ah, now this is living. Tuesday night chili con carne with tilde rice.

• 0:36Speaker 02

  Call that living. This is living. Chicken stir fry with tilde firecracker rice.

• 0:41Speaker 01

  Okay, I see your stir fry and raise you. Tilde sticky rice poke bowl.

• 0:46Speaker 02

  Poke bowl, mate. Tilde coconut rice, lamb curry, poppadoms, chutney, the lot.

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Speaker 02

  Tilde, cook like you mean it, live like you mean it.

• 1:01Nick Grimshaw?

  Coming up on Dish with Rob Beckett. Obviously, you're gonna tell us what happens at the end of Traitors.

• 1:06Speaker 04

  Absolutely, yeah.

• 1:06Nick Grimshaw?

  That's coming up, guys. That's an exclusive.

• 1:10Speaker 04

  My fiver'll come out to tell a squirrel joke, which is why the squirrels swim on their back to keep their nuts dry. A bit fun.

• 1:17Nick Grimshaw?

  Yeah, it's good, a little bit fun.

• 1:18Speaker 04

  A bit naughty, but yeah. Let's have a chat, get on with it.

• 1:22Speaker 02

  No.

• 1:22Speaker 04

  Yeah, it's southeast London at the homecoming gig. Bromley's brutal.

• 1:26Angela Hartnett?

  He said he brines the chicken overnight in 5% brine.

• 1:29Speaker 04

  Right, I'm worried out.

• 1:31Speaker 04

  I am not brine in a chicken overnight. Well, I'm some sort of serial killer.

• 1:39Nick Grimshaw?

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

• 1:51Nick Grimshaw?

  Hello and welcome to Dish from Waitrose. I am Nick Grimshaw.

• 1:55Angela Hartnett?

  And I'm Angela Hartnett.

• 1:56Nick Grimshaw?

  And today on Dish, we are gonna welcome Rob Beckett.

• 1:59Angela Hartnett?

  We are.

• 2:00Nick Grimshaw?

  I'm ready for Rob Beckett. I really like him.

• 2:03Angela Hartnett?

  He's very funny.

• 2:04Nick Grimshaw?

  He's very good at his many, many jobs.

• 2:06Angela Hartnett?

  He has loads of jobs.

• 2:07Nick Grimshaw?

  Loads of jobs, him and Ramesh.

• 2:09Angela Hartnett?

  He's always on TV in that one.

• 2:10Nick Grimshaw?

  Thankfully, I'm glad he is. I think him and Ramesh are good because, and a lot of comedians are like this, like they're actually funny people.

• 2:19Angela Hartnett?

  Yes.

• 2:19Nick Grimshaw?

  On and off air.

• 2:21Angela Hartnett?

  Yes, very true.

• 2:21Nick Grimshaw?

  As sometimes you meet a comedian a bit weird off air.

• 2:24Angela Hartnett?

  Very dour.

• 2:25Nick Grimshaw?

  Yeah, bit dour, bit weird.

• 2:26Angela Hartnett?

  Yeah.

• 2:27Nick Grimshaw?

  Whereas I feel like they are funny people.

• 2:29Angela Hartnett?

  They're generally. I liked it when they did the BAFTAs. I thought they were good, too.

• 2:32Nick Grimshaw?

  Same, so good.

• 2:33Angela Hartnett?

  They were good, yeah.

• 2:34Nick Grimshaw?

  And you've worked with Rob.

• 2:36Angela Hartnett?

  So, yeah, it was called Rob and Ramesh versus when they compete against each other. And it was myself and Tom Kerridge, and we were there to judge their cooking. It was that time that I was with DJ Yoda in Ramesh's front room. Me, Tom, Ramesh and Rob. It's quite, quite a day.

• 2:51Nick Grimshaw?

  Quite an afternoon, that. Quite a gang, really.

• 2:53Angela Hartnett?

  It was quite a weird one. I've never quite forgotten or recovered from it, but anyway.

• 2:57Nick Grimshaw?

  Well, we have him here, Rob, to talk about his new show, New Series of Tempting Fortune.

• 3:02Angela Hartnett?

  Yeah.

• 3:03Nick Grimshaw?

  Which is such a good and such a cruel concept, where you're sort of stuck on an island or stuck in the middle of nowhere. And you're sort of given the prize part at the beginning, and then there's a various array of temptations.

• 3:14Angela Hartnett?

  Lord of the Flies, all of it happening.

• 3:16Nick Grimshaw?

  Yeah, but with like delicious burgers that could ruin your relationship with your fellow people on the show.

• 3:21Angela Hartnett?

  Yeah, it's series three, isn't it?

• 3:22Nick Grimshaw?

  Series three, yeah.

• 3:23Angela Hartnett?

  Presenting, yeah.

• 3:24Nick Grimshaw?

  And so we need to talk about that. We also need to talk about the fact that he's been on this massive tour.

• 3:28Angela Hartnett?

  Yeah.

• 3:28Nick Grimshaw?

  Rob's been on a huge tour and also.

• 3:30Angela Hartnett?

  And he's on at the moment.

• 3:31Nick Grimshaw?

  He's on at the moment on Traitors.

• 3:34Angela Hartnett?

  He won't be able to say anything, though. Won't be allowed.

• 3:36Nick Grimshaw?

  Because we're recording this before Traitors goes out, so we won't be able to say anything about Traitors. There's no point even asking. We will.

• 3:42Angela Hartnett?

  Of course.

• 3:43Nick Grimshaw?

  But you definitely can't say anything.

• 3:44Angela Hartnett?

  Not allowed.

• 3:44Nick Grimshaw?

  No. Why were we chatting yesterday? Because we were texting yesterday.

• 3:47Angela Hartnett?

  You text me one of your, "Hiya!" texts that you do.

• 3:52Nick Grimshaw?

  Right. What's wrong with that?

• 3:54Angela Hartnett?

  Nothing, but they, and then, um.

• 3:57Nick Grimshaw?

  Oh, and then, yeah, I said, yeah, I did actually say, "Hiya!"

• 4:03Nick Grimshaw?

  And you said you were down at Limewood, walking the dogs in the forest. Do you know the place where we met?

• 4:14Nick Grimshaw?

  What were you doing down there, just having a little reminisce?

• 4:15Angela Hartnett?

  No, we've just, we've just launched this new forest cottage, which is this five-bedroomed house on the edge of Limewood. So it's brand new. We launched it last night. We had eight people, no, 10 people staying.

• 4:28Nick Grimshaw?

  Yeah.

• 4:28Angela Hartnett?

  And Luke and I cooked for them that night. So we cooked this lovely dinner, lovely wines. We had Jess do the service and Dan was doing the wines. It was great.

• 4:36Nick Grimshaw?

  Oh, nice.

• 4:37Angela Hartnett?

  You should come to it.

• 4:38Nick Grimshaw?

  Hello.

• 4:39Angela Hartnett?

  Ten-bedroom, five-bedroom house, yeah.

• 4:41Nick Grimshaw?

  Please.

• 4:41Angela Hartnett?

  That's it, love it.

• 4:42Nick Grimshaw?

  Desperate to go. We're reminiscing about the beautiful time. Did you enjoy my carpenter's single on that?

• 4:47Angela Hartnett?

  I did see that afterwards, yeah.

• 4:48Nick Grimshaw?

  Because you said that you were down in Limewood, the place where we met.

• 4:51Angela Hartnett?

  Yeah.

• 4:51Nick Grimshaw?

  So I said, I wrote loads of lyrics down of, "Loving you is easy because you're beautiful." And then Angela didn't reply, so then I did a separate one a little while later going, "Ooh."

• 5:07Angela Hartnett?

  And I still ignored him.

• 5:08Nick Grimshaw?

  And then 35 minutes, I wrote, "Oh." Still didn't reply. No reply.

• 5:15Angela Hartnett?

  I guess you were busy, you were cooking. I was getting to it then. I'd finished my walk by then. Now I was in the kitchen, we were getting ready, you know.

• 5:22Nick Grimshaw?

  And hey, before we get Rob in.

• 5:23Angela Hartnett?

  Yeah.

• 5:23Nick Grimshaw?

  And why don't we talk about a star ingredient, something you're gonna use today?

• 5:27Angela Hartnett?

  I know.

• 5:27Nick Grimshaw?

  Which I'd never imagine you using.

• 5:31Angela Hartnett?

  Yes, I wouldn't, but it works in this recipe.

• 5:34Nick Grimshaw?

  So we're gonna talk about cottage cheese.

• 5:36Angela Hartnett?

  Indeed.

• 5:36Nick Grimshaw?

  Because I feel like there's certain things that go in and out of fashion, don't you think?

• 5:40Angela Hartnett?

  Yeah, it's back in at the moment.

• 5:41Nick Grimshaw?

  And now everyone wants to show up about it.

• 5:43Angela Hartnett?

  Protein, you see.

• 5:44Nick Grimshaw?

  Protein. Everyone's obsessed with bloody protein.

• 5:46Angela Hartnett?

  As is Rob, and Rob wants, you know, protein in his diet, and this is the way of doing it. So we're cooking, we're making this pasta dish.

• 5:53Nick Grimshaw?

  Yeah.

• 5:53Angela Hartnett?

  And normally you would put mascarpone in it, but we are going to substitute that for cottage cheese. And it has the same effect, it will blend to do this lovely creamy sauce and be delicious, and you get your protein into your dish.

• 6:04Nick Grimshaw?

  I actually had something the other day because I was trying, because you and Rob Brydon, when we did Dish, were talking about spikes.

• 6:11Angela Hartnett?

  Yes.

• 6:11Nick Grimshaw?

  Do you remember Rob Brydon was talking about spikes? And not waking up and having something sweet?

• 6:16Angela Hartnett?

  No.

• 6:17Nick Grimshaw?

  Not having like fruit? I was like, fruit? And Rob said, "Oh, you can't have your spikes, it's sugar."

• 6:22Angela Hartnett?

  Yes.

• 6:24Nick Grimshaw?

  Does that sound like him?

• 6:24Angela Hartnett?

  Yeah.

• 6:25Nick Grimshaw?

  And, and he said that ages you.

• 6:27Angela Hartnett?

  Yeah.

• 6:28Nick Grimshaw?

  Spikes age you, right? No, so I've started having in the morning. Savory. So I have some cottage cheese, some cucumber and a chicken bone broth.

• 6:41Angela Hartnett?

  Granola's going out, isn't it?

• 6:42Nick Grimshaw?

  Granola's out, babe.

• 6:43Angela Hartnett?

  It's out.

• 6:43Nick Grimshaw?

  She's gone.

• 6:44Angela Hartnett?

  Yeah, she's gone.

• 6:45Nick Grimshaw?

  Yeah, she is gone.

• 6:46Angela Hartnett?

  Poached fruits, out.

• 6:47Nick Grimshaw?

  Out.

• 6:47Angela Hartnett?

  Smoothies, done.

• 6:49Nick Grimshaw?

  Out, gone. Well, we actually have a listener question that works now, actually, since we are talking about the riveting, uh, topic of cottage cheese. Kirsty says, "Good morning."

• 7:02Angela Hartnett?

  Good morning.

• 7:03Nick Grimshaw?

  Hello, I hope you are well. I just wanted to share probably the most random place to listen to Dish, and that is in the gym whilst doing a workout. "There is something motivating about listening to Nick and Angela and then participating in the quickfire round to reward myself with such food items upon returning. But what is the easiest nutritious meal to have after a workout in the morning? I think another scrambled egg may send me over the edge." That is from Kirsty, who also says, "Oh, the gunners."

• 7:35Angela Hartnett?

  Good one, Kirsty.

• 7:36Nick Grimshaw?

  But yeah, eggs. So if you are trying to do gym business and you're trying to be healthy and nutritious, everyone's like, eggs, eggs, eggs.

• 7:43Angela Hartnett?

  Yeah.

• 7:44Nick Grimshaw?

  I hit like Kirsty, like egg fatigue.

• 7:46Angela Hartnett?

  Yeah, so I do cottage cheese with tuna.

• 7:49Nick Grimshaw?

  Yeah.

• 7:50Angela Hartnett?

  And cucumber or avocado.

• 7:53Nick Grimshaw?

  Yeah.

• 7:53Angela Hartnett?

  So that's protein.

• 7:54Nick Grimshaw?

  Yeah.

• 7:55Angela Hartnett?

  And you got the benefit of the oily fish, but I couldn't have that straight away. It's sort of like a late breakfast, early lunch.

• 8:00Nick Grimshaw?

  Yeah, after the gym, maybe.

• 8:01Angela Hartnett?

  Yeah, after the gym, you could do that.

• 8:03Nick Grimshaw?

  Could do that, yeah.

• 8:04Angela Hartnett?

  But the oily fish I like because the tuna and stuff, and you could have sardines or something like that. And it's easy, if you're after the gym, take it with you, it's all done.

• 8:11Nick Grimshaw?

  All done, easy.

• 8:11Angela Hartnett?

  Don't have to worry about it.

• 8:12Nick Grimshaw?

  Get it down there, and your car will smell amazing.

• 8:14Angela Hartnett?

  Yes.

• 8:15Nick Grimshaw?

  As well.

• 8:16Angela Hartnett?

  And your breath, you'll be fine.

• 8:17Nick Grimshaw?

  If you want to put a question to Angela.

• 8:19Angela Hartnett?

  Or me.

• 8:21Nick Grimshaw?

  You can email us, [email protected]. Right, shall we get Rob Beckett in?

• 8:28Angela Hartnett?

  Yes, let's do it.

• 8:29Nick Grimshaw?

  Let's do it.

• 8:32Nick Grimshaw?

  Hello.

• 8:33Angela Hartnett?

  Hello.

• 8:34Nick Grimshaw?

  How are you? Well, good.

• 8:35Angela Hartnett?

  How are you? Hi, Rob.

• 8:37Nick Grimshaw?

  There we go.

• 8:37Angela Hartnett?

  See you.

• 8:38Speaker 04

  Thanks for having me.

• 8:39Nick Grimshaw?

  Oh, my god, of course. You all right?

• 8:40Speaker 04

  Good.

• 8:41Nick Grimshaw?

  We've been trying to get you on forever.

• 8:42Speaker 04

  Well, I know, thank you very much. I mean, it's a big thing, this, isn't it?

• 8:45Nick Grimshaw?

  What, this, this, this?

• 8:47Speaker 04

  I mean, I've seen the clips. I thought it was you two having a chat in a front room, but we're in...

• 8:50Nick Grimshaw?

  No.

• 8:51Speaker 04

  For the people that don't know, you're basically...

• 8:52Angela Hartnett?

  A million...

• 8:53Speaker 04

  Thirty-two people here.

• 8:54Nick Grimshaw?

  Yeah.

• 8:55Speaker 04

  You're riding by a motorised gate that looks like I'm visiting a cousin in prison. Then we come here, there's this new bit I didn't know that happened. We chat like this. Then we sit down for the middle-class interrogation.

• 9:05Nick Grimshaw?

  Yeah, that's it.

• 9:07Speaker 04

  I'm ready. I'm pumped and ready to go.

• 9:09Nick Grimshaw?

  Let's do it.

• 9:10Speaker 04

  Oh, is that now already?

• 9:11Angela Hartnett?

  Yeah, it's starting.

• 9:12Speaker 04

  Perfect, let's go.

• 9:13Nick Grimshaw?

  Sit down, yeah.

• 9:14Speaker 04

  Have we started now?

• 9:15Angela Hartnett?

  No, no, wait for Nick.

• 9:16Nick Grimshaw?

  Yeah, this is it.

• 9:17Speaker 04

  It's really unsettling. You never know when it's happening, do you? Because I've got a career-ending quip in me.

• 9:22Angela Hartnett?

  Oh.

• 9:25Speaker 04

  So I, I need to be aware at all times...

• 9:28Angela Hartnett?

  Oh, yeah.

• 9:28Speaker 04

  Of what's going on.

• 9:32Nick Grimshaw?

  We should formally welcome our guest, Angela. We have a comedian, a presenter, a podcaster, who we've wanted on Dish since the very beginning.

• 9:39Angela Hartnett?

  Since day one.

• 9:40Nick Grimshaw?

  Since day one, truly since day one. And why now, you ask? Well, now he's got a TV show for promo. Rob Beckett is here, everybody.

• 9:48Speaker 04

  Hi, guys.

• 9:50Nick Grimshaw?

  Hi, Rob.

• 9:51Angela Hartnett?

  Hello, Rob. Hey, Rob. How are you?

• 9:53Nick Grimshaw?

  True story, true story. We have wanted you since... We weirdly had a production meeting on a barge.

• 9:59Speaker 04

  Yeah.

• 10:00Nick Grimshaw?

  And we... I can't remember why we were on a barge, but we were.

• 10:02Angela Hartnett?

  It's where we had the photos done.

• 10:04Nick Grimshaw?

  Oh, that's where we had the photos done. I remember like, who do you want on? And we'd had a list, and Rob Beckett was on. And then mere four and a half years later...

• 10:12Speaker 04

  It's happened.

• 10:12Nick Grimshaw?

  He arrived.

• 10:13Speaker 04

  Well, no, I, I, I love you guys. And this is fun, but, no offence, it's not better than doing nothing.

• 10:20Nick Grimshaw?

  Yeah. Nothing's brilliant.

• 10:22Speaker 04

  Do you know what I mean? And I'm quite busy, I've got kids, and it's like, it's North London, I live in South London. And it's like, I'm sure it will be great, but if the other option is [bleep] all...

• 10:32Nick Grimshaw?

  Do that.

• 10:32Speaker 04

  Exactly. But I'm here and I'm gonna love it, and I'm full bean, so I'm ready to go. But you know what I mean? You've got, you've got to wear that up.

• 10:38Nick Grimshaw?

  Yeah, you've got, yeah, those days. And we were so early, which I loved.

• 10:41Speaker 04

  Yes, I was.

• 10:42Nick Grimshaw?

  Loved that.

• 10:43Speaker 04

  Because I basically, I had to drop the kids at school, but that was like half eight. I had to be really boggy down with logistics.

• 10:48Nick Grimshaw?

  Yeah, no, I was.

• 10:48Speaker 04

  So I got the train up, went to a weird German breakfast place by St Pancras, and then a little walk up through Cold Drop Yard.

• 10:54Nick Grimshaw?

  Delicious.

• 10:55Speaker 04

  So I want to give everyone the full, you know...

• 10:56Nick Grimshaw?

  Full address.

• 10:57Speaker 04

  Long the tune and latter tune, but yeah. I was, I'm normally early, I'm quite, you know, polite.

• 11:03Angela Hartnett?

  Yeah, punctual person.

• 11:03Nick Grimshaw?

  Very punctual person, yeah. And now we're starting with your favourite beverage.

• 11:08Speaker 04

  Yeah.

• 11:09Nick Grimshaw?

  A Robinson's Cordial. First time it's been on. Cheers.

• 11:13Speaker 04

  No one's ever picked it.

• 11:13Nick Grimshaw?

  No one's ever picked Cordial, have they, Anne?

• 11:16Speaker 04

  No, I like to love the Squash. What do you have, then, if you want to be refreshed?

• 11:19Nick Grimshaw?

  Water.

• 11:19Angela Hartnett?

  Water, yeah.

• 11:21Nick Grimshaw?

  I would never have a Squash, but do you know what? It's delicious, that.

• 11:24Speaker 04

  It's so much nicer than the taste of your own mouth.

• 11:26Nick Grimshaw?

  Yeah.

• 11:29Nick Grimshaw?

  Because that was my life at school. I'd have that every day when I got off school.

• 11:32Speaker 04

  So I'm still on the Squash for a refreshing drink.

• 11:34Angela Hartnett?

  Yeah.

• 11:34Nick Grimshaw?

  We've paired it with, uh...

• 11:36Angela Hartnett?

  Yeah.

• 11:37Nick Grimshaw?

  This, which is a protein hit.

• 11:40Speaker 04

  Beef jerky.

• 11:40Nick Grimshaw?

  Of beef jerky.

• 11:41Speaker 04

  Oh, nice.

• 11:42Nick Grimshaw?

  Is this something you enjoy, Rob Beckett? We've heard it is.

• 11:44Speaker 04

  Well, I did used to eat it, because it is tasty, but I did get told that it's not good for your arsehole.

• 11:50Angela Hartnett?

  Oh.

• 11:51Speaker 04

  I'm faulty as well, like, let's face it, I'm faulty. You can't really eat and drink what you want. It's any little thing that goes off, you're putting on weight, you're tight, so like, you know, and... I've eased off the jerky, but I do like it. But I think it's a noun again, if you have too much of that...

• 12:07Angela Hartnett?

  Yeah.

• 12:08Speaker 04

  I think it can impact your colon.

• 12:09Nick Grimshaw?

  Do you think we...

• 12:09Speaker 04

  But eat up!

• 12:10Nick Grimshaw?

  Every now and then.

• 12:12Speaker 04

  Get it down, yeah?

• 12:12Nick Grimshaw?

  Every now and then.

• 12:13Speaker 04

  Yeah.

• 12:14Nick Grimshaw?

  Um, hey, we should start, mate.

• 12:15Speaker 04

  It's nice.

• 12:16Nick Grimshaw?

  Me and Rob out there were just talking about, um, something that you've got coming up, a rotisserie chicken competition of sorts, that you've landed yourself in with a few people, with Tom Allen and someone else.

• 12:27Speaker 04

  By the way, well done for elongating that question as a chewed.

• 12:29Nick Grimshaw?

  Yeah.

• 12:30Speaker 04

  I could see that.

• 12:30Nick Grimshaw?

  I'll do that.

• 12:31Speaker 04

  You're a professional.

• 12:31Nick Grimshaw?

  It's very good.

• 12:32Speaker 04

  It's quite chewy.

• 12:33Nick Grimshaw?

  The thing about chicken is...

• 12:34Speaker 04

  If you want to add to that question while I get through this.

• 12:36Nick Grimshaw?

  So Rob's got this upcoming rotisserie chicken battle, and we thought, what better way than to have Rob ask you, Angela Hartnett, OBE, MBE, about the rotisserie chicken, so that he could succeed in doing so?

• 12:49Angela Hartnett?

  Well, to be fair, I heard about this earlier.

• 12:51Speaker 04

  I'm actually ready, but...

• 12:51Nick Grimshaw?

  Right.

• 12:52Angela Hartnett?

  You read it now, Rob.

• 12:53Speaker 04

  Although, so basically, my wife's obsessed with this rotisserie chicken that she had in Spain, Campadres. It's like, sort of near Barcelona, a place called, uh, Calleone there, I don't know, she'll probably tell me off, but it's this place, it's, all it is is rotisserie chickens and chips. And there's like twenty machines constantly.

• 13:09Angela Hartnett?

  And all the chips are underneath the chicken, so all the fat goes...

• 13:11Speaker 04

  Well, no, I don't, I don't... The chips aren't there, they're separate and like fried, but still like nice as chips. But then the juice from the chicken is getting re-put over.

• 13:19Angela Hartnett?

  Okay, yeah, yeah, yeah.

• 13:20Speaker 04

  Constantly, and there's hundreds of them. Lou's, I'd say, palate is quite, um, restricted, she's quite fussy.

• 13:26Angela Hartnett?

  Right.

• 13:27Speaker 04

  To the point when we did appear on Saturday Kitchen, they made all this beautiful food that I knew she thought was disgusting.

• 13:32Angela Hartnett?

  Yeah.

• 13:32Speaker 04

  So I just said, look, I'll just hammer through it and eat your side of it.

• 13:36Angela Hartnett?

  Oh, wow.

• 13:36Speaker 04

  Then you don't have to eat it, and then go, that was horrible.

• 13:39Angela Hartnett?

  Yeah, yeah, yeah.

• 13:40Speaker 04

  Anyway, everyone watched and said that I was being really rude and eating my wife's dinner.

• 13:44Angela Hartnett?

  Could win.

• 13:45Speaker 04

  Could win. But she said it was the best chicken she'd ever had, and I thought, she's talking nonsense, because she's got the palate of a toddler. Got there, it was amazing. The best I've ever had. And so Tom Allen, friend...

• 13:56Angela Hartnett?

  Yeah.

• 13:57Speaker 04

  Grew up in the same areas, go to the same part of Spain, has had this chicken before.

• 14:01Angela Hartnett?

  Yeah.

• 14:01Speaker 04

  He likes making rotisserie chicken, we like making rotisserie chicken. Our friend Jada and Lewis, they're into it, so we're having a three-way competition to see who can make the best rotisserie chicken and chips. And then we're all gonna do that, and then see who wins.

• 14:13Angela Hartnett?

  And who's judging it?

• 14:15Speaker 04

  Well, we, we've got our first one in a month...

• 14:17Angela Hartnett?

  Yeah.

• 14:17Speaker 04

  At Jada's and Lewis's, and we're gonna work out the actual judging procedure.

• 14:22Angela Hartnett?

  Oh, wow.

• 14:22Speaker 04

  But they're going first.

• 14:23Angela Hartnett?

  Okay.

• 14:24Speaker 04

  So, uh, Tom's got a Commando Joe barbecue motorised spit...

• 14:29Angela Hartnett?

  Okay, right.

• 14:30Speaker 04

  That he has to connect to his garden with a slightly unsafe extension lead...

• 14:36Speaker 04

  That runs for ages. And then I've bought a weird thing I got off Amazon, where it's just like an up, like an oven...

• 14:42Angela Hartnett?

  Right.

• 14:42Speaker 04

  That you like, put the chicken in it, it's...

• 14:44Angela Hartnett?

  Yeah.

• 14:44Nick Grimshaw?

  Oh, yeah, okay, yeah.

• 14:47Speaker 04

  Looks like it's on a kebab.

• 14:48Angela Hartnett?

  Yeah, yeah, yeah.

• 14:49Speaker 04

  So it's vertical, so I didn't, I wanted it horizontal.

• 14:51Angela Hartnett?

  Yeah.

• 14:51Speaker 04

  That, for me, aesthetically, yeah.

• 14:53Angela Hartnett?

  Yeah.

• 14:53Speaker 04

  Vertical, it looks like it's gonna come alive.

• 14:56Nick Grimshaw?

  Yeah.

• 14:56Speaker 04

  It looks like it's rearing up.

• 14:58Nick Grimshaw?

  Yeah, yeah.

• 14:59Speaker 04

  So I've been trying, trying to do that, so I think I've worked out with that machine how to cook it quite well.

• 15:03Angela Hartnett?

  Right, okay.

• 15:04Speaker 04

  I've got a thing, just like a clear, like, sort of tube with a squeezey little rubber on the end.

• 15:09Angela Hartnett?

  Okay, so you're gonna base with that?

• 15:11Speaker 04

  Press that, and then it sucks up, and then you squeeze it over the top.

• 15:13Angela Hartnett?

  Yeah, okay, that's all good.

• 15:15Speaker 04

  So I've got that. But I don't know what to put on it seasoning-wise.

• 15:17Angela Hartnett?

  Okay.

• 15:18Nick Grimshaw?

  Yeah, how do we level it a little?

• 15:19Speaker 04

  So that's the whole I'm in.

• 15:20Nick Grimshaw?

  Because Tom Allen's a good cook, isn't he?

• 15:21Speaker 04

  He's very good. Jada and Lewis are amazing as well.

• 15:23Angela Hartnett?

  He's not gonna beat my mate James. So I, I went to the chicken expert, so James Ferguson...

• 15:27Speaker 04

  The Colonel?

• 15:28Angela Hartnett?

  The Colonel, we'd love the Colonel. But no.

• 15:31Speaker 04

  Do you know the Colonel?

• 15:31Angela Hartnett?

  He does better chicken burgers than the Colonel.

• 15:33Speaker 04

  Does he?

• 15:34Angela Hartnett?

  So my friend James runs this place up in Scotland, a cooker in, he does, on bank holiday Mondays, he does chicken burgers, and I kid you not, there's 300 people in this tiny village in Scotland, round the block, queue for these burgers. So he needs it. Now, on a Sunday, he also does rotisserie chickens. So when I heard this, I said, James, give me your notes on rotisserie chickens. So here you go, Rob Beckett. He said he brines the chicken overnight in 5% brine.

• 15:57Speaker 04

  Right, I'm worried out, what's that?

• 15:59Angela Hartnett?

  You know how to brine a chicken!

• 16:01Speaker 04

  I'm sorry, James, I'm not, I am not. I am not brine in a chicken overnight. What, I'm some sort of serial killer?

• 16:11Speaker 04

  What, what is that? What does that mean?

• 16:13Angela Hartnett?

  All you gotta do is put it in some salt water, yeah. With some spices. So it's basically 5% of the weight of whatever your chicken's gonna be.

• 16:20Speaker 04

  It's not just salty water, is it? There's spices.

• 16:22Angela Hartnett?

  Well, it is. You can brine. All right, you can ignore the brine if you don't want to do the brine.

• 16:26Speaker 04

  5% of the weight of the chicken's gotta be water?

• 16:27Angela Hartnett?

  All right, you wanted the flavour, didn't you?

• 16:29Speaker 04

  Yeah.

• 16:29Angela Hartnett?

  So one part lemon, four parts olive oil, and a clove of crushed garlic. On the rotisserie, brush all over, season with salt flakes and pepper. Keep brushing it as it cooks until it's cooked through, and then move it closer to the gas to get it crispy and sticky.

• 16:44Speaker 04

  Oh. Have you got a chicken brush?

• 16:46Angela Hartnett?

  Now you're quiet, aren't you, Rob Beckett?

• 16:47Speaker 04

  I am, I'm trying to process that. It's great. I'm just trying to process it. My head's still in the brine.

• 16:53Nick Grimshaw?

  Yeah.

• 16:55Speaker 04

  Well, I can't move it. That's one problem, I can't move it closer, because it's stationary, but I get that, or maybe I'll just turn the heat up.

• 17:00Nick Grimshaw?

  Yeah.

• 17:01Speaker 04

  Move the hot, heat lever to it.

• 17:02Angela Hartnett?

  So maybe James anticipates you, because if it's at home, for you at home, you can dry brine, so no water.

• 17:08Speaker 04

  All right.

• 17:09Angela Hartnett?

  Just season the bird and leave on a rack overnight in the fridge.

• 17:12Speaker 04

  I'll dry brine.

• 17:13Angela Hartnett?

  There you go.

• 17:14Speaker 04

  Dry brine, I'll give dry brine a go.

• 17:15Angela Hartnett?

  There we go.

• 17:16Speaker 04

  But if I were to, um, moist dry, moist brine, moist brine? If I were to fully brine?

• 17:21Angela Hartnett?

  Yeah, wet brine, yeah.

• 17:22Speaker 04

  Wet brine?

• 17:23Angela Hartnett?

  Yeah.

• 17:24Speaker 04

  How would one do that? I'd get like a pot with water and salt.

• 17:26Angela Hartnett?

  A pot with water, submerge it in water, and then depending, you weigh your chicken. So say it's a kilo-weight chicken, 5% of that would be the weight of salt you add to the water, and then you can add some cloves in there, some lemon in there, spices in there.

• 17:38Speaker 04

  So 5% of the weight of the bird needs to be salt, then on top of it, water, and then chump in spices. I heard white pepper's good.

• 17:44Angela Hartnett?

  Yeah, there you go, yeah.

• 17:45Speaker 04

  For Spanish chicken. Because it is particularly, we're trying to get the Spanish one, I don't know how.

• 17:49Angela Hartnett?

  Okay, yeah.

• 17:49Speaker 04

  But I'm gonna give James's a go.

• 17:51Angela Hartnett?

  And then you could eat, yeah, so you could put a little bit of chilli there if you dry brined it as well, things like that, lemon, all of that would be good.

• 17:56Nick Grimshaw?

  Why would leaving it in salt water overnight make it tasty the next day? Because I guess all the salt will get into it.

• 18:02Angela Hartnett?

  Yeah, it's salt going into it, and it's just basically helping moistureite, give moisture to it, and it's gonna tenderise. What you want is a delicious, tender chicken.

• 18:10Speaker 04

  With crispy skin.

• 18:11Angela Hartnett?

  With crispy skin, okay. I will forward these to you after, can you tell me?

• 18:15Speaker 04

  I cannot wait to tell someone I've been brining.

• 18:18Nick Grimshaw?

  I've been brining overnight.

• 18:19Speaker 04

  Just brining.

• 18:20Nick Grimshaw?

  I've been brining overnight.

• 18:21Angela Hartnett?

  Got to go and cook.

• 18:22Nick Grimshaw?

  All right, then, all right, off you go.

• 18:23Angela Hartnett?

  I'm about to get to talk about things, but I need to... Casters in, it's ready.

• 18:26Nick Grimshaw?

  Well, I was gonna see if you wanted a little Arsenal moment before we'd begun, because...

• 18:29Speaker 04

  Pardon?

• 18:30Nick Grimshaw?

  A little Arsenal moment.

• 18:31Speaker 04

  Arsenal moment. Arsenal.

• 18:33Nick Grimshaw?

  Yeah, Arsenal.

• 18:36Nick Grimshaw?

  Okay. Arsenal.

• 18:37Speaker 04

  Arsenal.

• 18:37Nick Grimshaw?

  Because I love when, when Ange gets a fellow Arsenal fan on.

• 18:42Speaker 04

  Well, yeah, I'm an Arsenal fan, also, I'm now doing a podcast called Football in Hell.

• 18:46Nick Grimshaw?

  Yes.

• 18:46Speaker 04

  Where me and Josh Whiddick come chat about football. If Ange wants to listen to that, well, we do laugh at Tottenham quite a lot, because at the moment, at time of recording, they are losing a lot.

• 18:55Angela Hartnett?

  Who does Josh support?

• 18:56Speaker 04

  Plymouth.

• 18:57Angela Hartnett?

  Oh, Plymouth, okay.

• 18:58Speaker 04

  Yeah. And that's always who, actually, it gets.

• 19:02Speaker 04

  Oh, you've just said somewhere I forgot existed.

• 19:07Nick Grimshaw?

  Oh, oh, Blimmer. I love Josh.

• 19:12Speaker 04

  Josh is amazing.

• 19:14Nick Grimshaw?

  He's so great. He is. And hey, well, we've got a lot to talk about today. Obviously, you're gonna tell us what happens at the end of Traitors. But before we get into that, that's coming up, guys. That's an exclusive. And before we get into that, I love to do our food likes and dislikes of our guests. So, starting with dislikes, you don't like liver. A bit of a dish theme.

• 19:32Speaker 04

  I think, well, to be fair, it's got a weird consistency. The smell's not great. And then the way my dad cooked it was like loads of oil in a pan with like fat, thick cut bacon. And it was just the smell just penetrated the entire house. It's like haddock in a microwave.

• 19:45Nick Grimshaw?

  Yeah.

• 19:46Speaker 04

  It's, yeah, yeah. There's certain things. My dad used to cook bacon in the microwave as well. So I can't go near, you know, that jelly fat bacon. Yeah, and liver, liver and bacon's like.

• 19:54Nick Grimshaw?

  Liver and bacon's no.

• 19:55Speaker 04

  But I can eat most stuff. I'm not really that fussy, but liver and bacon is killer.

• 19:57Nick Grimshaw?

  The other thing that we found, we found out in an article that you said you don't trust couscous.

• 20:02Speaker 04

  For me, it's sort of, it's just like, it's sort of, it tastes like it's already been chewed.

• 20:07Nick Grimshaw?

  Right.

• 20:09Speaker 04

  You know what I mean? It's like someone's had a go on some rice.

• 20:12Nick Grimshaw?

  Right.

• 20:12Speaker 04

  And going bleh. And then you're eating it. You know what I mean? It feels like it's been around the block once already.

• 20:18Nick Grimshaw?

  Yeah, I know what you mean. I quite like that about it.

• 20:20Speaker 04

  Do you? Fair enough. No, it's not for me, actually.

• 20:23Nick Grimshaw?

  We also know from your autobiography that you're not a fan of jelly deals.

• 20:27Speaker 04

  No, I mean, I like stewed deals. They're quite tasty with pie mash. But the jelly deal, I just think it's just, it's too much. And I've got a real issue with regional delicacies.

• 20:35Nick Grimshaw?

  Right.

• 20:35Speaker 04

  Because essentially, they're just stuff that's not quite good enough to be a national dish.

• 20:40Nick Grimshaw?

  Right, yeah, yeah, yeah. It's just stuck there.

• 20:42Speaker 04

  It's stuck there in the region, pretending. And like, from your area, now, this gets me in a lot of, lot of trouble. The Eccles cake.

• 20:48Nick Grimshaw?

  Yes.

• 20:48Speaker 04

  That sort of broke through. It's a regional delicacy that flirts with national dish.

• 20:52Nick Grimshaw?

  Yeah, yeah, yeah, yeah.

• 20:53Speaker 04

  Now, there's a thing called the Chorley cake.

• 20:54Nick Grimshaw?

  Oh.

• 20:55Speaker 04

  Which is basically an Eccles cake.

• 20:58Nick Grimshaw?

  Yeah.

• 20:59Speaker 04

  With a slightly different top. Chorley is about 10 miles away from Eccles. I did a gig in Chorley and said, it's basically an Eccles cake, isn't it? Bedlam. They hated that. So, and like jelly deals, it's just like, it's hard enough to get down, but coldening jelly with a bone in the middle.

• 21:19Nick Grimshaw?

  It's tough. I've never.

• 21:20Speaker 04

  My mum eats them and like, ugh, I can't.

• 21:21Nick Grimshaw?

  I've never, I've never really gone to, when I'm, when I first moved to London, I lived in like Camden and I was like, oh, I've got. Because it just truly doesn't exist in Oldham or Manchester.

• 21:32Speaker 04

  Well, that's because, you know, there aren't nicer foods.

• 21:35Nick Grimshaw?

  Yeah, yeah.

• 21:36Speaker 04

  Than pie mash and liquor.

• 21:38Nick Grimshaw?

  So I tried it and I was like, the pie, yes, the liquor, not so much.

• 21:41Speaker 04

  Yeah. Did you have it with a lot of pepper and chili vinegar?

• 21:44Nick Grimshaw?

  Uh, yes, did with the vinegar, did with all that. And the jelly deals, tried, never really got on board with.

• 21:49Speaker 04

  No, stewed deals, I can do a load of vinegar. And I do like pie mash and liquor, but it's more, for me, it's more of a nostalgia, heartwarming, family event dinner.

• 21:56Nick Grimshaw?

  Yeah, yeah, yeah, yeah.

• 21:57Speaker 04

  Because I took my kids and they were like, what are you doing? Why is it green?

• 22:00Nick Grimshaw?

  Yeah.

• 22:01Speaker 04

  I can't explain.

• 22:02Nick Grimshaw?

  Can't explain. Justice, justice, justice.

• 22:04Speaker 04

  Parsley, that's what I say, parsley.

• 22:06Nick Grimshaw?

  Parsley, parsley. It is parsley, yeah. Your loves are Japanese cuisine, the Spanish rotisserie chicken, as discussed, lamb chops at the curry house.

• 22:14Speaker 04

  Yeah.

• 22:14Nick Grimshaw?

  What's your, like, go-to curry order? What do you like to have at the curry house?

• 22:18Speaker 04

  So, um, I like a spicy sort of lamb curry. But I struggle, I do struggle with curries. Because sometimes I, I don't want to go in and go, I only have a boona, do you know what I mean? It's like, but when I read all the ingredients and it says it's got like that in it, that in it, that in it. I start going like, great, but I don't know how that tastes. I sort of feel like the menu should just have a spoonful of each.

• 22:37Nick Grimshaw?

  Right, yeah.

• 22:38Speaker 04

  And then you pick.

• 22:39Nick Grimshaw?

  And then you pick.

• 22:39Speaker 04

  Because it's too much information.

• 22:40Nick Grimshaw?

  It's a lot of information.

• 22:41Speaker 04

  You know what I mean? So, but I'll normally go for like a.

• 22:44Nick Grimshaw?

  Yeah, it's good.

• 22:44Speaker 04

  Yeah, lamb curry, because I don't really cook lamb at home. And I always try, when I'm out, to have something that I'm not very good at or wouldn't do.

• 22:51Nick Grimshaw?

  Same.

• 22:52Speaker 04

  So spicy sort of lamb curry, spinach, whatever that's called in that curry house.

• 22:56Nick Grimshaw?

  That's how I pick on a menu as well. I'm like, well, I can't cook that.

• 22:59Speaker 04

  Exactly.

• 22:59Nick Grimshaw?

  Or I couldn't do that.

• 23:00Speaker 04

  Yeah.

• 23:01Nick Grimshaw?

  Could do that, not having that. That's how I do it.

• 23:03Speaker 04

  Well, it's easier, isn't it? It's no point, are we? I'm not gonna cook.

• 23:06Nick Grimshaw?

  Not gonna have toast in a restaurant.

• 23:07Speaker 04

  I'm not cooking skate at home.

• 23:08Nick Grimshaw?

  No.

• 23:09Speaker 04

  I have not got a pan for it.

• 23:10Nick Grimshaw?

  No.

• 23:11Speaker 04

  You've got to do both sides. There's a mental bone in it.

• 23:16Speaker 04

  I'll, I'll run them out, love it.

• 23:17Nick Grimshaw?

  And one of your loves was cottage cheese on toast.

• 23:20Speaker 04

  Well, that's more of a necessity, as I've explained. I'm trying to eat better and healthier. And that's quite a lot of protein.

• 23:26Nick Grimshaw?

  Yeah.

• 23:26Speaker 04

  And not a lot of fat.

• 23:27Nick Grimshaw?

  Yeah.

• 23:27Speaker 04

  And I'm having that on sourdough toast with olive oil, salt, pepper and balsamic vinegar.

• 23:32Nick Grimshaw?

  Yes.

• 23:33Speaker 04

  And if I'm honest, still doesn't taste very nice.

• 23:36Nick Grimshaw?

  Right.

• 23:37Speaker 04

  But it's manageable. I choke it down, go out.

• 23:40Nick Grimshaw?

  Go out, yeah. Cottage cheese has had somewhat of like a renaissance, I feel.

• 23:44Speaker 04

  Yeah, but that's nothing to do with its taste.

• 23:46Nick Grimshaw?

  No, it's just someone decided it one day.

• 23:48Speaker 04

  No, I've never fancied it, but I find it's quite, like, if you're trying to do a healthy snack. I'd go, but I, I, I think I need another way to liven it up.

• 23:56Nick Grimshaw?

  Well, we're having cottage cheese today.

• 23:58Angela Hartnett?

  We are. We're having it in this pasta dish, yeah.

• 24:00Speaker 04

  But I, I imagine Ange has put loads of tasty stuff with it to make it manageable.

• 24:03Nick Grimshaw?

  Yeah, big time. Um, you also said in your email to us that you don't want to cook for anyone ever.

• 24:09Speaker 04

  Yeah, ideally.

• 24:10Nick Grimshaw?

  Yeah, so you.

• 24:13Nick Grimshaw?

  But you, you're good at it because you've got, you know, you, you, the way you talk about it, you can do it.

• 24:17Speaker 04

  I'm all right at cooking. I can do it. But it doesn't mean I want to do it. If the option is someone cook for me, I find I get bored of looking at it. So, like, if I'm brining a chicken the day before and then I get up and I'm stroking it with a brush and seizing it and squeezing it and all that. And by the time I sit down, I mean, I don't want it.

• 24:36Nick Grimshaw?

  Yeah, I do, I do know what you mean. Do you ever have that, Ange?

• 24:38Angela Hartnett?

  Oh, yeah.

• 24:39Nick Grimshaw?

  I must have.

• 24:39Speaker 04

  Or if you have, you picked the wrong career.

• 24:43Speaker 04

  Yeah, you've got the easy gig here, haven't you?

• 24:45Nick Grimshaw?

  No, truly.

• 24:46Speaker 04

  Like, Ange is grafting and you're just sitting here and go.

• 24:49Nick Grimshaw?

  Chatting shit and eating this.

• 24:51Speaker 04

  So cottage cheese.

• 24:52Nick Grimshaw?

  What about cottage cheese, Ange?

• 24:58Nick Grimshaw?

  Angela, tell us what you've made for Rob today with cottage cheese.

• 25:01Angela Hartnett?

  With cottage cheese.

• 25:02Speaker 04

  Here we go.

• 25:02Angela Hartnett?

  So we've got a creamy pea pasta with crispy garlic sausage.

• 25:05Speaker 04

  Yes.

• 25:06Angela Hartnett?

  And so it's basically sausages in a pan, remove them from the skin and just sort of cook them till they crumble up and then nice and crispy and all the rest of it.

• 25:14Nick Grimshaw?

  Oh, I love that.

• 25:14Angela Hartnett?

  Then we add some garlic to that and the lemon zest. And while that's cooking down, you cook your pasta. So that's all cooking at the same time. Then remove the sausage meat from the pan, leave that to one side. And back in that pan, you add some peas. And then take half of them out and you're gonna blend those with some, in the recipe, normally it's mascarpone, but you wanted cottage cheese. So we've blended it with cottage cheese, added the lemon juice. And then you basically put that back into the pan with the whole peas. Add your pasta that you've drained, toss it all together.

• 25:44Nick Grimshaw?

  Mmm.

• 25:44Angela Hartnett?

  Little bit of olive oil if you want to, a little bit of Parmesan or pecorino. And then serve it up and then finish it with the sausage meat on top.

• 25:52Nick Grimshaw?

  Wow, really good.

• 25:53Speaker 04

  So we're getting absolute protein. We're getting.

• 25:55Nick Grimshaw?

  Oh, we're gonna get rich.

• 25:56Speaker 04

  We're getting protein, everything. I'm so hench by the end of this.

• 25:58Nick Grimshaw?

  So hench after this.

• 25:59Speaker 04

  Will we ruin the continuity?

• 26:03Speaker 04

  We're gonna be okay in the edit. We're just free. Free UFC fighters having a bit of dinner.

• 26:13Speaker 04

  It's really nice.

• 26:14Nick Grimshaw?

  Oh my god.

• 26:15Speaker 04

  That's lovely.

• 26:16Nick Grimshaw?

  So good, this Angela.

• 26:17Speaker 04

  Is that recipe somewhere for people to see?

• 26:19Nick Grimshaw?

  Oh, it sure is.

• 26:21Speaker 04

  Where?

• 26:21Nick Grimshaw?

  You can go on Waitrose.com forward slash dish recipes. Yeah, there you go.

• 26:26Speaker 04

  I've got to sign up to the mailing list to read it, have I?

• 26:29Speaker 04

  Have you? I've got a DM in the comments to get a link.

• 26:31Nick Grimshaw?

  Yeah.

• 26:33Speaker 04

  I hate that. If you do that in your podcast, f*** off.

• 26:37Nick Grimshaw?

  No.

• 26:39Speaker 04

  DM the link before I have to put it out, you f***ing creamed bag.

• 26:45Nick Grimshaw?

  Oh my god.

• 26:46Speaker 04

  Can't bear it. It's disgusting, isn't it, the ingredient?

• 26:49Nick Grimshaw?

  Disgusting.

• 26:49Speaker 04

  This is lovely, though.

• 26:50Angela Hartnett?

  Thank you.

• 26:54Speaker 04

  Get yourself down to Waitrose.

• 26:55Nick Grimshaw?

  So the recipe calls for mascarpone.

• 26:57Angela Hartnett?

  Yeah.

• 26:57Nick Grimshaw?

  You swapped it for cottage cheese.

• 26:58Angela Hartnett?

  Yeah.

• 26:58Nick Grimshaw?

  Because she's back, baby. Um, does it make a massive difference to the, to the taste or?

• 27:03Angela Hartnett?

  No, and I think great cottage cheese, you can get low fat or you can get normal cottage cheese.

• 27:06Nick Grimshaw?

  Nah, not low fat.

• 27:07Speaker 04

  I'll go low fat.

• 27:07Nick Grimshaw?

  Do you?

• 27:08Angela Hartnett?

  Low fat, yeah.

• 27:09Nick Grimshaw?

  Oh no, I got full fat.

• 27:10Angela Hartnett?

  But I think as long as you add a little bit of lemon into it, it sort of, you know, breaks it up, makes it nice and tasty.

• 27:15Speaker 04

  I put on weight so quick. I went to America filming with Bromesh for like six weeks. I put on a stone. Because I just like the food over there, you're all eating away.

• 27:23Angela Hartnett?

  But everything's so big.

• 27:24Speaker 04

  Yeah, and the booze is on it.

• 27:26Nick Grimshaw?

  Yeah, the booze, yeah. The booze in.

• 27:29Speaker 04

  So I have to try and be careful.

• 27:30Nick Grimshaw?

  Um, well, this is really good. If you want to try this, Waitrose.com forward slash dish recipes. There's also a wine pairing. Do you want a glass of wine? You're driving.

• 27:38Speaker 04

  I'm driving. I've got a ton of kids out from school, so yeah, go for it.

• 27:40Nick Grimshaw?

  Yeah, whee! Do you want one, Ange?

• 27:44Angela Hartnett?

  No, I'm all right, actually.

• 27:45Nick Grimshaw?

  I'm all right.

• 27:45Angela Hartnett?

  Yeah, we're all right.

• 27:46Nick Grimshaw?

  The wine pairing, we're having a red with it, right?

• 27:49Angela Hartnett?

  We've got Beaujolais Village.

• 27:50Speaker 04

  Don't let me get in the way of your contractual obligations.

• 27:53Nick Grimshaw?

  Yeah, so the Beaujolais goes perfectly with this. If you want to try this wine, you can also find all the information on there too. Should we talk about Tempting Fortune?

• 28:03Speaker 04

  Oh yeah, let's go.

• 28:04Nick Grimshaw?

  There's a brand new series that's out right now.

• 28:06Speaker 04

  Yes.

• 28:07Nick Grimshaw?

  This is a really good and cruel televisual concept. Tell everybody, if they've not seen it, what the whole idea is.

• 28:14Speaker 04

  Basically, 12 strangers and they're sort of dumped on an island in Malaysia called Langkawi.

• 28:18Nick Grimshaw?

  Beautiful.

• 28:19Speaker 04

  And they have got £300,000 prize money already, straight off the bat. That's theirs to share if they complete all these hikes over a couple of weeks. But the problem is, on each hike, there's temptations along the way that cost money.

• 28:32Angela Hartnett?

  How long's a hike each day?

• 28:34Speaker 04

  So sometimes like 5 kilometres, 6 kilometres, but it's all like uphill, in jungle. 35 degrees is brutal. So for example, you can skip the hike, but it's gonna cost two grand.

• 28:43Angela Hartnett?

  Okay.

• 28:43Speaker 04

  Some people do that, or they're starving hungry because they're on rice and beans. There is a Greg's built in the jungle.

• 28:51Angela Hartnett?

  That's nuts.

• 28:51Speaker 04

  Yep. Chicken bake for about £450. I don't know. I've forgotten the prices, but it's about that. And so it's constantly, they're having to make individual decisions as well as group decisions. And then it affects the prize pot at the end. So they go for this, but there's like a Champneys Spa, there's a KFC drive-through and all this. And so there's a sort of a big argument as well where people are going, I want the money, I want the money. But what, you know, what is a good experience? Is it having those money at the end or is it having these fun mad stuff during it? So it's good like that because there's sort of moral questions. There's also an ATM where they can just take money. That livers it up a little bit when someone bowls back in with whatever they've got. So there's loads of that going on. So it's really good fun and you get to see sort of, because I think there's an argument really, people just think money, that's get money for that, more money, better.

• 29:34Speaker 04

  But then if you miss out, because some of the experiences incredible, there's like this mansion in the island. That's got the most, one of the most beautiful villas I've ever seen. And they're like, do you want to stay in there for this amount? But I'm like, you're never gonna be here again. In this moment with this people, is that money worth it and stuff? So there's a lot of that going on. And you know, everyone, as you watch it, you'll be arguing, I would do that, I wouldn't do that. But you see starving people walking through the jungle and then there's a Greg's.

• 29:58Nick Grimshaw?

  Yeah, I think you'd, I think watching it on the telly, you're quite like, oh no, just deal with it. But I reckon when you're doing it and it's like day six and it's boiling hot and it's hot and you've had like a shitty night's sleep.

• 30:10Angela Hartnett?

  So if one person takes, says, I wanna do the, you know, stay in that villa.

• 30:14Speaker 04

  Yeah.

• 30:14Angela Hartnett?

  Everyone else sacrifices.

• 30:16Speaker 04

  All you have to do is have the prize pot that gets split at the end.

• 30:18Angela Hartnett?

  But they all stay in the villa or just the one person who said they wanted to?

• 30:21Speaker 04

  One person could just do it.

• 30:22Nick Grimshaw?

  Yeah.

• 30:23Angela Hartnett?

  Right.

• 30:23Speaker 04

  So for all of them. So one person could just do this or just do that. And then you get a few people that are a little bit maybe more selfish than others. But then you get people that are like, I'm not doing anything, I'm going to the end spending nothing. And then all of a sudden, something pops up and they do it. So they kick off and argue a little bit. So it's really good fun.

• 30:38Angela Hartnett?

  It's a bit of nature, isn't it?

• 30:39Speaker 04

  It's a beautiful island, Langkawi, but it's like, it's so hot, it's like 35 degrees humidity. There's these monkeys that bully you.

• 30:48Speaker 04

  I was coming home from work and I had some lunch. They saw me holding lunch and they chased me.

• 30:52Angela Hartnett?

  Yeah.

• 30:53Speaker 04

  And then one, and I think it was the one in charge because he was massive and had this giant pink bollocks.

• 31:00Speaker 04

  Like spreading it at me, like, look at that, give me that.

• 31:03Angela Hartnett?

  Yeah, yeah, yeah.

• 31:03Speaker 04

  And he slapped it out my hand. Food went on the floor and then they're just like all around eating it. So anyway, so I went to my room and I was like, and the next day I come back, he's out my door. Waiting for me because he, and then anyway, so this, a lot of them kept on. I had to get in the hotel to get these monkeys away from my room. Then I found out that with monkeys, if you show your teeth to them,

• 31:25Speaker 04

  that's aggression.

• 31:26Nick Grimshaw?

  Right.

• 31:27Angela Hartnett?

  Right.

• 31:28Speaker 04

  So that's like, what do you want?

• 31:29Nick Grimshaw?

  Yeah.

• 31:29Angela Hartnett?

  Yeah, yeah, yeah.

• 31:29Speaker 04

  I'm bowling around because I've got default smiley face. So I'm rolling around like that. Basically, I'm walking around starting on all the monkeys.

• 31:39Speaker 04

  So now I'm in a turf war with these monkeys. It was horrible.

• 31:43Nick Grimshaw?

  I'm just smiling.

• 31:44Speaker 04

  Trying to get like security from like, I say security, just the bloke beyond reception.

• 31:49Nick Grimshaw?

  With a broom or something.

• 31:50Speaker 04

  Yeah, just, oh, it's horrible. But like that, that's me trying to get back to my resort, they're in the jungle with it.

• 31:54Angela Hartnett?

  Yeah, oh my god.

• 31:56Nick Grimshaw?

  Jesus.

• 31:56Speaker 04

  Yeah, so it's been on for a few weeks now, so you can catch up and watch just that series three. So there's the other series as well, so. But it's really good, it's really fun and like, it was like exciting to go to work every day just to see what had happened. You know what they've done and then they go back into camp and have to explain it. Some of them are hilarious, they're just such amazing characters. Where like just slap, like first day, just slapping back loads of like drinks and bread.

• 32:15Angela Hartnett?

  There was that clip we watched that there's obviously someone, she took the chocolate, this woman. And then someone has a guy and she goes, I can't believe you're doing that. You're eating the chocolate in front of her. She goes, well, just turn your head, don't look at me.

• 32:25Nick Grimshaw?

  Amazing. She's incredible. She's like.

• 32:28Angela Hartnett?

  And I thought, oh my god.

• 32:30Nick Grimshaw?

  Turn your head and imagine when you're with strangers and all part and wound up.

• 32:34Angela Hartnett?

  It's just like, she doesn't care, that one, she's frightening.

• 32:37Speaker 04

  She's hilarious and she, she told them, which wasn't true, that she had to have a steak bake under medical advice.

• 32:44Nick Grimshaw?

  No. That's really good.

• 32:47Speaker 04

  And they believed her, but it was great.

• 32:48Nick Grimshaw?

  Doctor Greg's said.

• 32:50Speaker 04

  So yeah, it was great, it's brilliant, brilliant characters.

• 32:53Angela Hartnett?

  Yeah, I bet, I bet.

• 32:54Nick Grimshaw?

  Well, what do you think would drive you into temptation if you were on a hike? I mean, remember when you were back, like imagine you were back in Peru.

• 33:00Angela Hartnett?

  I think it'd be, it would be the shower thing, I think.

• 33:02Nick Grimshaw?

  Oh no.

• 33:03Angela Hartnett?

  Just wanted to, yeah, that would, that would be.

• 33:05Speaker 04

  They did stink because I used to go into camp and sell out at the side.

• 33:07Angela Hartnett?

  Yeah.

• 33:08Speaker 04

  You don't want to be rude, but I'm like, this is hardcore.

• 33:09Angela Hartnett?

  Yeah.

• 33:11Nick Grimshaw?

  Wow.

• 33:11Angela Hartnett?

  No, because when we did the trek in Jordan, we're camping every night and then we're trekking like 15 kilometres a day.

• 33:17Nick Grimshaw?

  You trekked through Jordan?

• 33:18Angela Hartnett?

  Yeah.

• 33:18Nick Grimshaw?

  I don't know.

• 33:19Angela Hartnett?

  The charity thing, so you did it over five, six days and to the end, they said, we've got a surprise for you. Because it was quite rough, this trek, because they had bad weather. And they basically put us in a camp with showers. And I was like, oh my god, that was just, you know, after five or six days camping, put your tent up, all of that. It's quite nice.

• 33:36Speaker 04

  There was a cold drink that people really wanted, icy cold, you know, when you're hot. Or that really cold pint that you think it's amazing, but when you're that dehydrated and hungry, you're on your arse for an hour and a half.

• 33:48Nick Grimshaw?

  You feel like, yeah, you'd want.

• 33:49Angela Hartnett?

  What would you go, KFC?

• 33:52Nick Grimshaw?

  I think I'd want something like a mango, like a.

• 33:56Angela Hartnett?

  Black tea or something.

• 33:57Nick Grimshaw?

  Or something. Oh, yeah. It's always like a bit hot, so like thick and sweet.

• 34:01Angela Hartnett?

  Yeah.

• 34:01Speaker 04

  But in fact, the KFC was quite a, was quite a challenge.

• 34:04Angela Hartnett?

  That's quite a weird.

• 34:04Speaker 04

  In the heat.

• 34:05Angela Hartnett?

  Yeah.

• 34:06Speaker 04

  I can't eat KFC over 28 degrees.

• 34:08Angela Hartnett?

  Yeah. No.

• 34:09Nick Grimshaw?

  Well, yeah.

• 34:10Speaker 04

  Can't, can't do it.

• 34:11Nick Grimshaw?

  Just can't do it.

• 34:12Speaker 04

  Not doing that. Can't do that. I'm sorry, but I'm not doing that.

• 34:14Angela Hartnett?

  No. For them, my contract, my writer.

• 34:17Nick Grimshaw?

  It's not gonna happen, yeah, it's not gonna happen. Well, you can see it right now, the new series is out right now, you can see it on Channel 4. Should we talk about your tour? Because you've just come off the back of a quite a big tour, giraffe. It's hardcore comedians tour. When they always see the dates and it's like, bloody.

• 34:33Speaker 04

  Yeah.

• 34:34Nick Grimshaw?

  It's a lot. How many nights away were you last year on tour?

• 34:37Speaker 04

  I was away for nearly 200, 180 to 200 nights last year, including all like filming work as well. But the tour, I think was about 150, 160 dates.

• 34:45Nick Grimshaw?

  Wow.

• 34:46Speaker 04

  But I love it, it's my favourite thing to do, but it's just to travel, get in places. You know, the easiest part of the tour is the gig.

• 34:54Angela Hartnett?

  Yeah, yeah, yeah.

• 34:54Speaker 04

  But the moving from here to there, hotels, being away from the kids, missing, missing all the school plays and all that. That's the hard, the hard part, the gig's the fun bit, you know?

• 35:02Angela Hartnett?

  Yeah.

• 35:03Nick Grimshaw?

  When you started out doing it, because it sounds like, that sounds like, for me, that sounds so terrifying that you'd just go on stage and like, let's just see what happens. But is that how it felt when you began? Like, was that the thing that you were sort of chasing at the beginning, I guess?

• 35:15Angela Hartnett?

  It's adrenaline rush in a way, isn't it?

• 35:17Speaker 04

  Well, so at the beginning, I just love comedy and I used to go and watch loads. But it got to the point where I could guess the open spots punchlines. And I found it a bit boring because at a certain level, I was like, this isn't funny to me because I'm just, I can see the workings here. And I thought, hang on, they're going up and doing that. Well, I don't, I do my version of that as almost like a bucket list skydiving. So I went up, did it, sort of bit of fun. And then I just, I loved listening to, I used to like, so while you were with music or you were cooking, I was just like that with comedy. I'd listen to comedy all the time, record it off a VHS combi TV onto a MiniDisc, that's how old I am, and listen to it. So I was obsessed with it and then I just started, I wasn't good at anything at school, right? I always tried really hard, but it was crap. And I found actually I was quite good at this because I started getting through competitions to the semi-finals and finals.

• 36:01Speaker 04

  Other people said, come to my club. And I was like, oh, hang on, I'm all right. And then people were going, here's a tenner, come to mine. I'm like, I'm not, I'm getting money here. So it sort of snowballed like that. But with regards to just, I had an idea of what I wanted to do when I first started. But when I got up there, the best stuff just came out.

• 36:16Angela Hartnett?

  Yeah.

• 36:16Speaker 04

  And I think, I don't have that fear about being prepared because I found out I was dyslexic about a year, two year, a year ago, but I didn't know all the way through school.

• 36:24Angela Hartnett?

  Right.

• 36:25Speaker 04

  So I've got no working memory and so what that means is like, it's much harder for me to remember what I planned to do. So I've built a sort of coping mechanism of being able to just think on the spot all the time.

• 36:36Angela Hartnett?

  Yeah.

• 36:36Speaker 04

  And I didn't realise how much of an asset that was in like performance until I got into it. But I spent years trying to do comedy the way everyone else was doing it.

• 36:43Angela Hartnett?

  Yeah.

• 36:43Speaker 04

  By writing it all out, practising it. And actually I thought, no, all I need is a bullet point and do loads of gigs and work from there. So my show, there's no script, there's no, I haven't got anything to show you apart from 10 bullet points.

• 36:54Angela Hartnett?

  Yeah.

• 36:54Speaker 04

  And then that might be a 10 minute routine. And then over time, that sort of disappears and leaves my mind. And I used to worry about that, but I'm like, no, actually, if it goes, then it can open up space for new stuff.

• 37:04Angela Hartnett?

  Yeah.

• 37:05Speaker 04

  And it's an organic, real thing that comes from here straight to there.

• 37:08Angela Hartnett?

  You don't really try it out beforehand. You hear a lot of comedians will go to like smaller clubs and just like, you do all that.

• 37:13Speaker 04

  So I'll be, I'll do loads of those, but without any notes.

• 37:16Angela Hartnett?

  Right, okay.

• 37:17Speaker 04

  And just work it out on stage and then, then it will be a set, but then it will come out. But I couldn't write it down for you.

• 37:23Angela Hartnett?

  Yeah, yeah, yeah.

• 37:24Speaker 04

  I couldn't tell you what was in it, but it's just by muscle memory.

• 37:26Angela Hartnett?

  Yeah.

• 37:26Speaker 04

  It becomes a thing and then you go out and then over the 150 nights, that's why I can do so many. It's constantly evolving, you know, it's not an end, it's a, for my first night, that's not the end show, but that's a good enough show for the money. And then as it progresses, it evolves and that's the fun bit for me.

• 37:41Nick Grimshaw?

  Do you have a reliably good city that is up for a laugh? Like, is there a place where you go to and they're like, oh, they just get it and they're up for it?

• 37:48Speaker 04

  Yeah, so there's certain place, like, you know, Newcastle's always good. But all the traditional place, like Liverpool's good if they love you. Glasgow's good if they love you, but you have to really prove yourself.

• 37:57Angela Hartnett?

  Right.

• 37:58Speaker 04

  Because everyone's funny, so the first few times you go up there, it's a little bit arms crossed.

• 38:01Angela Hartnett?

  Yeah.

• 38:02Speaker 04

  So really, because if you're from Glasgow, you want to love Kevin Bridges, he's the GOAT, he's amazing. You don't really want a geezer from South East London to be your favourite comic. You know what I mean? Same with Liverpool, ideally you'd be Liverpoolian. But if you constantly go and prove you can do it, then eventually, and then Liverpool, it's like, once you've got them on side, they're so supportive.

• 38:23Angela Hartnett?

  They'd be loyal forever.

• 38:24Speaker 04

  They're amazing and they're great crowds. So yeah, so it's like, you've got to prove yourself in certain ones, but when you do, it's incredible. But Newcastle's really friendly from the start.

• 38:31Angela Hartnett?

  Yeah.

• 38:31Speaker 04

  You know, Portsmouth's quite rowdy, Cambridge is very quiet, they're loving it, but they politely awkwardly laugh inwards.

• 38:38Angela Hartnett?

  Yeah, yeah, yeah.

• 38:38Speaker 04

  They can't possibly laugh out loud. Be uncool, like, and you just stay there, [bleep] laugh, please, let it out, express yourself, it don't matter.

• 38:50Speaker 04

  Because somebody can have a whole room laughing sometimes, but for some reason there'll be a bloke just like that.

• 38:58Speaker 04

  And then he's actually enjoying it, he'll be like...

• 39:04Speaker 04

  I'm like, "F***ing hell, mate, 90 minutes I'm doing it, give me something."

• 39:10Nick Grimshaw?

  We need to get Ange along for those ones.

• 39:12Speaker 04

  I know.

• 39:13Nick Grimshaw?

  Get Ange in the Cambridge one, take the edge off. And did the family come? Did like, does Luke come and the kids come? Do they come on the road, Ria?

• 39:21Speaker 04

  Yeah, not occasionally. They came out when I was in Australia, so I was there for a long time.

• 39:24Nick Grimshaw?

  Oh, they got their like, holiday ones?

• 39:26Speaker 04

  They like the holiday ones. But no, they always come. When I do London or Bromley, they always come. And then the girls always come out on stage on one of the last ones.

• 39:34Angela Hartnett?

  Oh, sweet.

• 39:35Speaker 04

  So like, it was really sweet. At the end of Giraffe, I filmed it the week before and they came and they had these inflatable giraffe suits. And they'd come out dancing and stuff and wanted to tell a joke. And then that was really sweet. Because Pladium's such an amazing venue. And I did Bromley the year before, my daughter was like five or a couple of years before. And they wanted to come out and tell a joke, right, silly, and about a thousand people in Bromley. My five-year-old came out to tell a squirrel joke, which is, "Why do squirrels swim on their back to keep their nuts dry?" Okay?

• 40:01Nick Grimshaw?

  It's good.

• 40:02Speaker 04

  Good bit of fun.

• 40:02Nick Grimshaw?

  It's good, a little bit of fun.

• 40:03Speaker 04

  A bit naughty, but yeah.

• 40:04Nick Grimshaw?

  A little bit of fun, yeah.

• 40:05Speaker 04

  And anyway, so she walks out, went, oh, you know, it was a lot of end of the run, a bit of fun like that. I've done this show, I did Oprah with it. And as she walks out, and then someone shouted, "Get on with it!"

• 40:16Speaker 04

  Yeah, it's southeast London at the homecoming gig.

• 40:19Angela Hartnett?

  No!

• 40:20Nick Grimshaw?

  Get on with it!

• 40:21Speaker 04

  No, no, she's five!

• 40:22Angela Hartnett?

  She's five!

• 40:23Speaker 04

  God, it's brutal.

• 40:24Nick Grimshaw?

  Bromley's brutal. We love you with Ramesh, we really do, you guys. I mean, you've got some great parents with Ramesh and with Joshua Dickham as well.

• 40:33Speaker 04

  Because of my job, like, and I met those guys years ago, like 15 years, we're all mates really that have progressed together. I just think, I'm in a position now where I have access to and I'm friends with some of the funniest people in the world. Why enough would I want to do a show me own?

• 40:46Angela Hartnett?

  Yeah, yeah, yeah.

• 40:46Speaker 04

  Do you know what I mean? Like, I feel like it's more fun to be with someone funny and mess about. So I love working with people and collaborating and stuff like that. So like, we're like a little family really. Same with Lloyd Griffith, I do a lot of stuff, and Tom Allen and stuff like that. So real good friends that I love, I love doing shows with, so yes, I'm so lucky.

• 41:01Nick Grimshaw?

  And you've just done traitors with Ramesh?

• 41:03Speaker 04

  Yes.

• 41:03Nick Grimshaw?

  So what happened at the end?

• 41:05Speaker 04

  Well...

• 41:05Nick Grimshaw?

  No, I know. So they're mad strict on it, aren't they?

• 41:08Speaker 04

  Yes, yeah. So, yeah, yeah, because you sign NDAs.

• 41:12Nick Grimshaw?

  Yes.

• 41:12Speaker 04

  About what happened.

• 41:13Nick Grimshaw?

  Yeah.

• 41:13Angela Hartnett?

  Yeah.

• 41:14Speaker 04

  And NDAs about how it's filmed.

• 41:15Nick Grimshaw?

  Yep. Wow. And also, we don't want to obviously talk about the end, because I love it, so I can't wait to watch it. But what's a good vague question? Did you have a nice time?

• 41:24Speaker 04

  I'm going to quote Jose Mourinho on this, where he said, "I prefer not to speak because if I speak, I get into big trouble."

• 41:30Nick Grimshaw?

  Oh, yes.

• 41:31Speaker 04

  And I don't want to be in big trouble.

• 41:32Nick Grimshaw?

  No, don't want to be in big trouble. Well, I can't wait to watch.

• 41:34Angela Hartnett?

  We're going to do a sweepstake here.

• 41:36Nick Grimshaw?

  Oh, really?

• 41:36Angela Hartnett?

  See who we think's going to win.

• 41:38Nick Grimshaw?

  Oh, are we? Okay.

• 41:38Angela Hartnett?

  Yeah, we decided that one.

• 41:39Speaker 04

  Is there money on the line?

• 41:40Nick Grimshaw?

  Yes, you do it.

• 41:41Angela Hartnett?

  Come with money.

• 41:41Nick Grimshaw?

  You can't be in.

• 41:42Angela Hartnett?

  You can't be in it.

• 41:43Speaker 04

  No, but sure, I can find someone who don't mind me backing them silently.

• 41:51Nick Grimshaw?

  Let's do Rob Beckett's fast food quiz.

• 41:53Speaker 04

  Yes.

• 41:53Nick Grimshaw?

  Uh, Rob, quick fire, answers please.

• 41:56Speaker 04

  Okay.

• 41:56Nick Grimshaw?

  What is the best way to eat eggs?

• 41:59Speaker 04

  Poached.

• 41:59Angela Hartnett?

  Uh, what's your favourite sandwich filling?

• 42:01Speaker 04

  Uh, BL2.

• 42:02Nick Grimshaw?

  What's your favourite form of potato?

• 42:04Speaker 04

  Fry.

• 42:05Nick Grimshaw?

  Yeah.

• 42:06Angela Hartnett?

  Fry. What's your favourite herb?

• 42:07Speaker 04

  Coriander.

• 42:08Nick Grimshaw?

  What's the best crisp?

• 42:10Speaker 04

  Something salt and vinegar kettle chip vibe.

• 42:12Nick Grimshaw?

  Mmm.

• 42:13Angela Hartnett?

  What's your favourite kitchen utensil?

• 42:14Speaker 04

  Oh, hello.

• 42:15Angela Hartnett?

  Hello.

• 42:16Speaker 04

  Better always call, but I can explain it. Sort of like wood handle and then like a plasticky bit that's sort of like, bit wobbly that you might use it to whip stuff around with.

• 42:24Nick Grimshaw?

  Yeah.

• 42:25Angela Hartnett?

  Spatula?

• 42:26Nick Grimshaw?

  Mm-mm. No, it's not as flat as a spatula, I know what you mean.

• 42:29Speaker 04

  Yeah, yeah.

• 42:30Nick Grimshaw?

  It's a bit thick.

• 42:30Speaker 04

  Come round, I'll show you it.

• 42:31Nick Grimshaw?

  Yeah. And what's the best chocolate bar on the market?

• 42:35Speaker 04

  So the best, and this is left field, a Goo Goo Cluster from Nashville.

• 42:40Nick Grimshaw?

  Oh, wow.

• 42:40Speaker 04

  I was there working and I had one, you can't get it anywhere else in America, but it is unbelievable. It's like chocolate, caramel nougat, it's about that big, quite chunky, sort of, um, sort of a, uh, slightly smaller than a wagon wheel.

• 42:53Nick Grimshaw?

  Mmm.

• 42:53Angela Hartnett?

  Oh, wow.

• 42:54Speaker 04

  And it is amazing.

• 42:55Nick Grimshaw?

  Could they not expand if it's so amazing?

• 42:57Speaker 04

  What, the size or the operation?

• 42:59Angela Hartnett?

  Yeah.

• 43:00Speaker 04

  I don't know, I've not gone in Dragon's Den in them, I'm just a customer.

• 43:04Nick Grimshaw?

  Love to know. It's called the what?

• 43:06Speaker 04

  Uh, the Goo Goo Cluster.

• 43:07Nick Grimshaw?

  The Goo Goo Cluster?

• 43:08Speaker 04

  So good. I should have brought one, I got one. Lou went for a fortyth and bought me some back, I've got them. Next time.

• 43:14Nick Grimshaw?

  Next time.

• 43:14Speaker 04

  I'll bring one in four and a half years' time.

• 43:15Nick Grimshaw?

  Thank you.

• 43:16Speaker 04

  Wonderful.

• 43:17Nick Grimshaw?

  Thanks, Rob.

• 43:18Angela Hartnett?

  Yeah. Uh, what's your favourite Sunday roast?

• 43:20Speaker 04

  Beef.

• 43:21Angela Hartnett?

  Beef, nice beef.

• 43:21Speaker 04

  Or that porchetta thing they sometimes do at Christmas in certain supermarkets. That's good.

• 43:27Nick Grimshaw?

  Uh, and finally, what is your favourite dish from your childhood? What takes you back for fond memories?

• 43:32Speaker 04

  Fond memories would be a big barbecue. We do big barbecues and we used to get these minted lamb chops that remain in. And just, we also had a load of McDonald's, um, patties.

• 43:43Nick Grimshaw?

  Oh.

• 43:44Speaker 04

  Someone brought that I think had stolen them.

• 43:46Angela Hartnett?

  From McDonald's, yeah.

• 43:47Speaker 04

  And we had McDonald's patties at home. It felt so naughty.

• 43:51Nick Grimshaw?

  Wow.

• 43:51Angela Hartnett?

  Oh, that is, yeah.

• 43:53Nick Grimshaw?

  That is good.

• 43:54Speaker 04

  Yeah.

• 43:54Nick Grimshaw?

  I mean, it's not good, but it's good.

• 43:55Speaker 04

  Well, no, yeah, yeah, stealing's wrong.

• 43:57Nick Grimshaw?

  But, better than wasting.

• 44:00Speaker 04

  Also, you can't get done for handling stolen goods if you're eating it.

• 44:03Nick Grimshaw?

  No.

• 44:03Angela Hartnett?

  Yeah.

• 44:04Nick Grimshaw?

  What, officer?

• 44:05Speaker 04

  That's, yeah.

• 44:06Angela Hartnett?

  Yeah, I don't know what you're talking about.

• 44:07Speaker 04

  Where's your evidence?

• 44:07Nick Grimshaw?

  Yeah, where? Don't know what you're talking about. Um, well, there you go, that is the end of your fast food quiz.

• 44:13Angela Hartnett?

  Thank you.

• 44:13Nick Grimshaw?

  You passed it.

• 44:14Angela Hartnett?

  Yeah.

• 44:15Speaker 04

  Oh, did I?

• 44:15Nick Grimshaw?

  Uh, you did.

• 44:18Nick Grimshaw?

  Okay, Rob, time for the end of the show question.

• 44:21Speaker 04

  Okay, I'm ready.

• 44:21Nick Grimshaw?

  Your chance to win this Waitrose goodie bag here.

• 44:24Speaker 04

  Ooh! There you go, look at that!

• 44:27Nick Grimshaw?

  Look at that. Do you love it?

• 44:29Speaker 04

  Yeah!

• 44:30Nick Grimshaw?

  Oh!

• 44:30Speaker 04

  I'll pair that with the next time I eat a refresher.

• 44:36Nick Grimshaw?

  To win the Waitrose goodie bag, uh, we would like you to tell us why, contrary to opinion, that a birthday on January the 2nd is actually the best date to celebrate. Yours is the 2nd of January.

• 44:49Speaker 04

  Right, okay, well, it's not, so the challenge is to me to make a reason why?

• 44:53Nick Grimshaw?

  Yeah.

• 44:54Speaker 04

  Okay?

• 44:54Nick Grimshaw?

  Yeah.

• 44:55Speaker 04

  Those are sales?

• 44:57Nick Grimshaw?

  Yeah!

• 44:58Speaker 04

  After Christmas, you know, if you want to go away, it's a bit cheaper. You can't, because kids go back to school and see it, but they just keep on the positives. It's nice and cosy so you can stay in.

• 45:09Nick Grimshaw?

  Yes.

• 45:12Speaker 04

  Everyone's skinned and gone sober for the month, so no one wants to go out. Sometimes you actually go to the pub and it's shut without telling you. Once your mum forgot it was your birthday and then went down to Sainsbury's and bought a whisk.

• 45:24Nick Grimshaw?

  No!

• 45:24Speaker 04

  And you've had that for your 15th birthday party.

• 45:27Nick Grimshaw?

  Yeah, so it's a tough time, you need that bag. You need the goodie bag, it's a tough time. He needs those anchovies and the miso paste, please.

• 45:35Speaker 04

  Yeah, he does, he does.

• 45:35Nick Grimshaw?

  The bag is yours, Rob. Finally.

• 45:38Speaker 04

  Thank you.

• 45:42Speaker 04

  Thank you.

• 45:44Nick Grimshaw?

  Thank you so much, man.

• 45:45Speaker 04

  Thank you.

• 45:45Nick Grimshaw?

  Rob Beckett, everybody.

• 45:49Speaker 04

  I thank you, I thank you.

• 45:54Nick Grimshaw?

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

• 46:01Angela Hartnett?

  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.

• 46:10Nick Grimshaw?

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

• 46:16Angela Hartnett?

  Dish from Waitrose is a Cold Glass Production.

• 46:19Nick Grimshaw?

  Waitrose, the home of food lovers.