Alison Hammond and Noel Fielding dig into our tasty one-tin butter chicken & chickpea curry

It’s double trouble at the table this week. Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high. Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts. It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided. We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag? You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith. 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… 00:53 - Welcome! 02:36 - Bake Off has a new judge… 03:59 - Let’s chat beans! 05:50 - Alison Hammond & Noel Fielding are here! 07:28 - It’s Dish seconds for Alison 08:42 - Bearded Noel Fielding?! 10:14 - Alison’s food likes & dislikes 11:55 - Noel’s food likes & dislikes 14:40 - Paul Hollywood’s garlic bread 16:19 - A Michelin starred fish finger sandwich? 17:27 - Noel’s fizzy on-set pick me up! 17:50 - Alison the homecook & her perfect omelette! 20:48 - Noel’s favourite pasta dish 22:20 - Baking vs cooking 24:29 - Curry is served! 28:17 - Wine pairing 28:53 - Prue Leith’s wine hottake! 29:19 - Busy set life 30:20 - Bake Off is back & with Nigella! 34:48 - Captain Paul Hollywood?! 35:58 - Noel on discovering Bake Off 37:49 - The beauty of Bake Off 38:33 - Alison’s viral moments 41:09 - End of the show question 41:29 - Let’s whisk! 43:33 - Fast food quiz 46:30 - Is the Angel Delight Angela approved? 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.

• 0:08Nick Grimshaw?

  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 Tilda rice.

• 0:36Speaker 02

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

• 0:41Speaker 01

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

• 0:46Speaker 02

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

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Speaker 02

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

• 1:01Nick Grimshaw?

  Coming up on Dish with Alison Hammond and Noel Fielding.

• 1:05Angela Hartnett?

  You know how mine and the relationship with me and Dermot's like brother sister?

• 1:08Nick Grimshaw?

  Yeah.

• 1:09Angela Hartnett?

  Me and you, it's not.

• 1:10Nick Grimshaw?

  Oh, wow.

• 1:13Angela Hartnett?

  It's more like a friendship come with benefits.

• 1:18Speaker 04

  I actually made a loaf with Paul on.

• 1:19Angela Hartnett?

  Okay, and how was that?

• 1:21Speaker 04

  He tried to get me into baking. It was quite central.

• 1:23Angela Hartnett?

  Okay, I'm sure. Did your hands touch in the dough?

• 1:26Speaker 04

  I saw needing it and he was so behind me showing it.

• 1:31Nick Grimshaw?

  A bit like ghost.

• 1:32Speaker 04

  Yeah.

• 1:34Speaker 04

  And I said, is it imperative that we both wear swimming shorts?

• 1:42Nick Grimshaw?

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

• 1:54Nick Grimshaw?

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

• 1:58Angela Hartnett?

  And I'm Angela Hartnett.

• 1:59Nick Grimshaw?

  Hello, welcome.

• 2:00Angela Hartnett?

  Welcome, how are you?

• 2:01Nick Grimshaw?

  I'm good, how are you, Ange?

• 2:02Angela Hartnett?

  Very well, thank you.

• 2:03Nick Grimshaw?

  Yeah?

• 2:03Angela Hartnett?

  Yeah.

• 2:04Nick Grimshaw?

  How's life?

• 2:04Angela Hartnett?

  All good, all good, can't complain.

• 2:06Nick Grimshaw?

  Are you feeling autumnal?

• 2:08Angela Hartnett?

  No, I've got a pair of shorts on.

• 2:09Nick Grimshaw?

  I thought so, yeah.

• 2:10Angela Hartnett?

  No.

• 2:11Nick Grimshaw?

  Because neither am I.

• 2:12Angela Hartnett?

  It's still hot. You're looking autumnal though.

• 2:14Nick Grimshaw?

  Well, it says here that today is like the astronomical start of autumn, the 23rd of September.

• 2:21Angela Hartnett?

  Right, okay.

• 2:21Nick Grimshaw?

  That's the day. I don't know what that, the astronomical one, what does that mean?

• 2:25Angela Hartnett?

  Who knows?

• 2:26Nick Grimshaw?

  Who knows? And today we have a great duo coming to see us.

• 2:31Angela Hartnett?

  Yes.

• 2:32Nick Grimshaw?

  Alison Hammond and Noel Fielding. Alison, of course, we've met before.

• 2:35Angela Hartnett?

  She's been on before, yeah.

• 2:36Nick Grimshaw?

  She's been on before. We did a Christmas episode in 2022 at my house.

• 2:41Angela Hartnett?

  Yeah, with Dermot, so leery.

• 2:43Nick Grimshaw?

  But yeah, that was fun Christmas.

• 2:44Angela Hartnett?

  Yeah, that was good.

• 2:45Nick Grimshaw?

  Do you want to do that again?

• 2:46Angela Hartnett?

  If you want to, it was.

• 2:47Nick Grimshaw?

  Was it annoying?

• 2:49Angela Hartnett?

  I think it's annoying for the dogs because they kept setting the alarms off.

• 2:52Nick Grimshaw?

  Oh, yeah.

• 2:52Angela Hartnett?

  Annoying for them.

• 2:53Nick Grimshaw?

  And annoying for the neighbours.

• 2:54Angela Hartnett?

  And probably annoying for you guys afterwards, clearing all that in and out.

• 2:58Nick Grimshaw?

  No, I think it was fun afterwards because everyone stayed for a bit.

• 3:00Angela Hartnett?

  Oh, nice, yeah, yeah, yeah.

• 3:01Nick Grimshaw?

  Well, we all call.

• 3:02Angela Hartnett?

  Your house?

• 3:03Nick Grimshaw?

  Well, we'll decide, we've got time. It's only the astronomical start of autumn. We'll speak at the astronomical start of winter, whenever that is. Well, yeah, Alison is back. Noel Fielding, we've never had on Dish. They are on, of course, to talk about Bake Off, they're the hosts of Bake Off.

• 3:16Angela Hartnett?

  No doubt, you've met him lots, I imagine.

• 3:17Nick Grimshaw?

  I have, over the years. But yeah, Noel, Noel will be great.

• 3:20Angela Hartnett?

  Excited to have those two on.

• 3:20Nick Grimshaw?

  Yeah, it'll be quite a serious one today, Noel Fielding and Amanda Holden.

• 3:25Angela Hartnett?

  Not Amanda Holden.

• 3:28Angela Hartnett?

  That's something I would say.

• 3:30Nick Grimshaw?

  Very Ange. Amanda Holden?

• 3:33Angela Hartnett?

  Not even the first name was right.

• 3:36Nick Grimshaw?

  Not even the first name?

• 3:36Angela Hartnett?

  Alison.

• 3:37Nick Grimshaw?

  Alison Hammond and Noel Fielding.

• 3:40Angela Hartnett?

  Yes, okay.

• 3:41Nick Grimshaw?

  So, of course, they're on to talk about Bake Off.

• 3:43Angela Hartnett?

  Yep.

• 3:44Nick Grimshaw?

  Which this year has a brand new judge.

• 3:46Angela Hartnett?

  Nigella, no less.

• 3:47Nick Grimshaw?

  In the form of Nigella Lawson. How do you think Nigella will be on Bake Off?

• 3:51Angela Hartnett?

  I think she'd be brilliant.

• 3:52Nick Grimshaw?

  I think she'd be really good.

• 3:53Angela Hartnett?

  I think she'd be really good. I think she's very excited about it. And knowing Nigella, I remember once, years ago, she said to me, she only ever does stuff she really wants to do. And she hasn't been on TV for a while. You know, she hasn't done any programming, so I think she's been waiting for the right thing. And this is the right thing.

• 4:09Nick Grimshaw?

  This is the right thing. I met her daughter recently.

• 4:12Angela Hartnett?

  Okay, yeah.

• 4:12Nick Grimshaw?

  And her daughter was saying, we've got to have Nigella on Dish.

• 4:16Angela Hartnett?

  Oh, yeah.

• 4:17Nick Grimshaw?

  I said, I know. She said, get her on it. Well, as you said, she only does things she wants to.

• 4:20Angela Hartnett?

  Yeah, so she obviously does want to do it, fair enough.

• 4:23Nick Grimshaw?

  She obviously does not want to come on. Well, she comments, we always see her comments on the Dish posts.

• 4:28Angela Hartnett?

  Will we be reliving your Bake Off nightmare today? Well, didn't you burn something or timings were a bit obscene?

• 4:36Nick Grimshaw?

  I didn't burn it. I didn't really cook it because they.

• 4:40Angela Hartnett?

  Seems raw.

• 4:41Nick Grimshaw?

  One of the instructions was make custard.

• 4:43Angela Hartnett?

  Oh, right.

• 4:43Nick Grimshaw?

  And I always thought custard came prepared.

• 4:45Angela Hartnett?

  Well, it does these days in one place.

• 4:47Nick Grimshaw?

  Yeah, I didn't know. So that was it, it just said, cook, make custard.

• 4:49Angela Hartnett?

  Yeah.

• 4:50Nick Grimshaw?

  So I was, I don't know, I thought it was an ingredient.

• 4:52Angela Hartnett?

  Yeah.

• 4:52Nick Grimshaw?

  So I had to figure that out. So it wasn't great. Prue said it was like soup. So it's more of a soup than a custard.

• 4:59Angela Hartnett?

  Yeah.

• 5:00Nick Grimshaw?

  Before we get them in, you know what I want to talk about?

• 5:03Angela Hartnett?

  Beans. Noel, want to know all his favourite things? Apparently he has baked beans two or three times a week, loves them. I think everyone loves a baked bean every now and again, don't they?

• 5:13Nick Grimshaw?

  Every now and again, yeah, every quarter, I'd say.

• 5:15Angela Hartnett?

  I think, and then we've got kidney beans, butter beans and organic chickpeas. So all these lovely dried beans, they're always dried beans first. They're dried, come in pods, dry them down and then they're cooked down and then they tinned them all. And I think these are a great staple to have in your larder because you can do so many things with them. You can make stews with them, ragus with them, you can add them to dishes. We're going to have a dish today with the chicken, we're going to add chickpeas into it at the end. You can make lovely curries with them. I think they go well with most meats, pork, lamb, anything like that. Chicken's brilliant. And even we had a great dish at the weekend in this new restaurant where they had. Because they all, obviously I said this, fresh and in season at the moment, are Harrogate Blanc beans. So the white cannellini beans.

• 5:57Angela Hartnett?

  And they cook them in these beautiful, lovely ragu and then a lovely roasted scallop on top. So, you know, they're great when they're fresh, but also perfect when they're tinned. And my preference, baked beans, I don't like them too wet. And I like cheese on top, like grated cheese.

• 6:13Nick Grimshaw?

  Here's a question. Chickpeas like this, that are in this sort of like gloop.

• 6:17Angela Hartnett?

  Yeah.

• 6:18Nick Grimshaw?

  Do you rinse that off or just throw it in?

• 6:21Angela Hartnett?

  You can, you can do, it depends what you want to do. In this recipe, we do put it in, the recipe I'm cooking today. Because the creaminess will add to it. Other times, people suggest you rinse it, like you're having a salad. You can make stuff like these into salads, you'd rinse it all off.

• 6:34Nick Grimshaw?

  Yeah, because it's all foamy, doesn't it?

• 6:35Angela Hartnett?

  It's all foamy, but chickpeas are also great for vegans. Because you can make this agua farba, they call it, a replacement for egg whites. So you can do soufflés and stuff like that, meringues and stuff. And then they can be absolutely vegan. There you go.

• 6:50Nick Grimshaw?

  Thank you, Angela. Well, should we get our guests in?

• 6:52Angela Hartnett?

  Amanda, yeah.

• 6:53Nick Grimshaw?

  Yep, let's welcome in Aman, no, let's welcome in Alison Hammond and Noel Fielding.

• 7:01Nick Grimshaw?

  Hello, hi.

• 7:03Speaker 04

  Oh, we don't stay there.

• 7:05Nick Grimshaw?

  Please stay that side, coming over there.

• 7:07Angela Hartnett?

  How are you? How are you?

• 7:08Nick Grimshaw?

  All right.

• 7:09Angela Hartnett?

  Nice to see you.

• 7:10Nick Grimshaw?

  Hello.

• 7:10Angela Hartnett?

  How are you? You well?

• 7:12Nick Grimshaw?

  All right. Nice to meet you guys. Oh, we've missed you, it's you. Back again.

• 7:16Angela Hartnett?

  Well, I thought I'd bring Noel because I brought Dermot last time. So I thought, you know, got to bring a bit of the Noel.

• 7:21Speaker 04

  There was no childcare, was there?

• 7:23Nick Grimshaw?

  No, absolutely not.

• 7:25Angela Hartnett?

  We're supposed to come on that side. We're still down. We're getting sat down.

• 7:28Nick Grimshaw?

  Yeah, come and sit down. Noel, do you want a Coke?

• 7:31Speaker 04

  I've got sparkling water.

• 7:32Nick Grimshaw?

  Try another sparkling water.

• 7:33Speaker 04

  No, I'm all right, I've got coffee. You're trying to drown me.

• 7:35Angela Hartnett?

  Got every drink going.

• 7:38Speaker 04

  Cup of tea, Noel, cup of tea.

• 7:39Nick Grimshaw?

  Well, they said you want.

• 7:42Speaker 04

  This is my favourite podcast ever already.

• 7:44Nick Grimshaw?

  That's a lie.

• 7:45Speaker 04

  It is. I've only done three.

• 7:52Nick Grimshaw?

  Our guests are here, Angela.

• 7:53Angela Hartnett?

  Yeah.

• 7:53Nick Grimshaw?

  And I just thought we should let everybody know today, it's actually going to be a really serious episode.

• 7:57Angela Hartnett?

  Very serious, I'm going to say, I feel.

• 7:59Nick Grimshaw?

  Not fun.

• 8:00Angela Hartnett?

  No.

• 8:00Nick Grimshaw?

  Bit of a quiet one, we thought, for a change.

• 8:02Angela Hartnett?

  No laughter.

• 8:03Nick Grimshaw?

  No.

• 8:03Angela Hartnett?

  None.

• 8:04Nick Grimshaw?

  I thought so. Alison Hammond and Noel Fielding are here, everybody.

• 8:10Nick Grimshaw?

  Hello.

• 8:11Speaker 04

  Hello.

• 8:12Angela Hartnett?

  Oh, hello, Nick, hello, Angela.

• 8:14Nick Grimshaw?

  Hi guys.

• 8:14Angela Hartnett?

  Thanks for having us. Pleasure, pleasure.

• 8:16Nick Grimshaw?

  Thank you for coming.

• 8:17Speaker 04

  Very excited.

• 8:17Angela Hartnett?

  Oh, very touch, very touch.

• 8:19Nick Grimshaw?

  Yeah, thank you for coming, guys.

• 8:20Speaker 04

  You filed this episode as a dry episode.

• 8:22Nick Grimshaw?

  That's what we thought. I thought pretty serious today. Noel, we're dead excited for you to come on because we've not had you on before. Alison, we have. Our very first Christmas episode.

• 8:33Angela Hartnett?

  Oh, it was lovely.

• 8:34Nick Grimshaw?

  We did it in my house.

• 8:35Angela Hartnett?

  Yes, we did, it was a lovely house.

• 8:37Speaker 04

  Do you like his house?

• 8:38Angela Hartnett?

  Stunning.

• 8:39Speaker 04

  If you could sum it up in one word.

• 8:40Nick Grimshaw?

  In one phrase.

• 8:41Angela Hartnett?

  In one phrase, I would say stunning.

• 8:44Speaker 04

  Really?

• 8:44Angela Hartnett?

  Beautiful.

• 8:45Nick Grimshaw?

  Not what she said, was it, Noel?

• 8:49Angela Hartnett?

  No, I loved his house.

• 8:51Nick Grimshaw?

  No, a higgledy.

• 8:52Angela Hartnett?

  No, it really isn't giggity, giggity.

• 8:55Speaker 05

  I did not, I don't even remember saying that at all.

• 9:00Nick Grimshaw?

  That Alison and I, she was clutching her handbag.

• 9:05Speaker 05

  Get me out of there. Stop it, Nis. I loved your house. Maybe I might have said something like that. I definitely didn't say giggity, giggity.

• 9:16Speaker 04

  Was it a bit visually noisy?

• 9:18Speaker 05

  It was a lot.

• 9:21Speaker 05

  It was a lot. It wasn't natural. It wasn't noisy. It wasn't like this.

• 9:26Angela Hartnett?

  It wasn't beige.

• 9:27Speaker 05

  No, not beige. No, it was your person and it was beautiful.

• 9:33Speaker 05

  You haven't seen Noel's ass?

• 9:35Angela Hartnett?

  Yeah.

• 9:35Speaker 05

  No, that is noisy.

• 9:39Speaker 04

  Kids have turned it into a craft village.

• 9:41Speaker 05

  Artwork everywhere.

• 9:42Nick Grimshaw?

  This is what you want.

• 9:43Speaker 05

  Can I just say something before we start? I've never seen Noel with a beard.

• 9:48Nick Grimshaw?

  I like it.

• 9:49Speaker 05

  And I am obsessed.

• 9:51Nick Grimshaw?

  Yeah.

• 9:52Speaker 05

  Like, literally, I just want this to be over so I can get my hands on this face.

• 9:57Nick Grimshaw?

  Get the hands on the beard. I feel like you've always had one.

• 10:00Speaker 05

  Yeah, I was thinking that.

• 10:02Nick Grimshaw?

  Like it feels like a natural fit.

• 10:03Speaker 05

  Why have you never had it on bake? What the... This is a ma... You are hot.

• 10:10Speaker 04

  It's an exclusive.

• 10:12Speaker 05

  I've never seen you in this light.

• 10:16Speaker 05

  So what's going on? You want a break?

• 10:18Speaker 04

  I was just on a holiday and I thought I won't shave.

• 10:20Nick Grimshaw?

  Yeah.

• 10:20Speaker 04

  And then there's a bit where if you leave it too long, you look homeless.

• 10:23Speaker 05

  Yeah.

• 10:24Speaker 04

  There's a bit where you look like Barry Gibb, definitely.

• 10:28Speaker 05

  I just think you look...

• 10:29Speaker 04

  If you groom it up too much.

• 10:31Speaker 05

  This is hot Noel.

• 10:32Speaker 04

  It's a good look.

• 10:32Speaker 05

  It really suits you.

• 10:33Angela Hartnett?

  I think Fight for the Beard, next series, get it on, yeah.

• 10:36Speaker 04

  You're gonna fight for my beard.

• 10:37Speaker 05

  To be honest with you, maybe you shouldn't fight for the beard because I'd be not... I wouldn't be able to stop looking at you.

• 10:44Nick Grimshaw?

  It would be a concentrate.

• 10:46Speaker 05

  You know how mine and relationship with me and Dermot's like brother sister?

• 10:49Speaker 04

  Yeah.

• 10:50Speaker 05

  Me and you, it's not.

• 10:51Speaker 04

  No.

• 10:54Speaker 05

  It's more like a friendship come with benefits, you know? Would you let me scratch your beard?

• 11:03Nick Grimshaw?

  Wow, wow, bloody hell.

• 11:05Angela Hartnett?

  There's an exclusive for you.

• 11:07Speaker 05

  Just so you know, our partners are fine with it.

• 11:10Nick Grimshaw?

  They're absolutely fine with it.

• 11:11Speaker 04

  To be honest, they're quite happy to get us out of there.

• 11:14Nick Grimshaw?

  Yeah, they're like, please. And well, before we eat, Angela's made something delicious for us, of course.

• 11:19Speaker 05

  Of course, yeah.

• 11:20Nick Grimshaw?

  Today.

• 11:20Speaker 05

  It's the only reason we came.

• 11:21Nick Grimshaw?

  But before we get into it, we're gonna do your likes and dislikes. And one of you had a lot longer of a list to share. Noel's was phenomenal. Yeah.

• 11:32Speaker 05

  You've got a lot.

• 11:33Nick Grimshaw?

  Pages, yeah. And before we get into Noel though, we're gonna start with yours, Alison. No dislikes, but you would quote...

• 11:39Speaker 05

  Do you know what? I actually thought about it today. I do have one.

• 11:42Nick Grimshaw?

  Oh, no.

• 11:42Speaker 05

  Rhubarb. That's it.

• 11:43Nick Grimshaw?

  Oh, rhubarb.

• 11:44Speaker 05

  I don't like rhubarb. I have a... Yeah, and a lot of the bakers in the ten, when they're baking, use rhubarb and I never, I never try it. And they always want me to try that. Try it out. I'm like, no, you don't like it.

• 11:55Speaker 04

  When you don't like something, people always try to convince you that you like their rhubarb. Hey, you know you don't like rhubarb, but try this rhubarb.

• 12:02Speaker 05

  I don't like rhubarb.

• 12:04Nick Grimshaw?

  I just don't like rhubarb. No rhubarb today.

• 12:06Angela Hartnett?

  No rhubarb today.

• 12:07Nick Grimshaw?

  No rhubarb today. That's not happening. You also said you would rather avoid a fish dish.

• 12:12Speaker 05

  No, I don't like it. And I... Do you know what? If I was gonna have a fish dish, it would always be out and about, I'm not cooking it in my house, I'm stinking up my house. Yeah, I'm not doing that. But I would rather avoid it.

• 12:23Nick Grimshaw?

  Uh, your loves are great flavours, comfort food, anything packed with taste. And we've got here that you love special fried rice with prawn.

• 12:30Speaker 05

  I do.

• 12:30Nick Grimshaw?

  You love snacking on seaweed, which we've got for you, but you're still gonna eat it because it gets stuck in your teeth.

• 12:36Angela Hartnett?

  Have a pop of Domestoc.

• 12:37Speaker 05

  I'll tell you what I'll do. I'll have a seaweed, but I'm gonna suck, not chew.

• 12:41Angela Hartnett?

  Oh, there we go.

• 12:44Nick Grimshaw?

  There we go. Let it dissolve. Yeah, let it dissolve in there.

• 12:47Angela Hartnett?

  That was quite impressive.

• 12:49Speaker 05

  I was eating very regularly.

• 12:50Angela Hartnett?

  It was, um, I love the way you just cut it like that.

• 12:52Speaker 04

  You touched the sides of it.

• 12:54Angela Hartnett?

  Yeah, it was incredible.

• 12:55Nick Grimshaw?

  Straight in there. Uh, right, Noel, your list is really incredible. It's quite orange. Starting with chili con carne, that's your favourite.

• 13:03Speaker 04

  Yeah.

• 13:04Speaker 05

  Do you like it spicy?

• 13:05Speaker 04

  I think I like it because my favourite show is Columbo and he likes it.

• 13:08Nick Grimshaw?

  Right.

• 13:10Speaker 04

  That's all he eats.

• 13:11Nick Grimshaw?

  Does he like the chili?

• 13:11Speaker 04

  Yeah, he's like, what do you want me to do? And he's like, ah, just give me the chili, bird. I'll have chili. Every day he has chili. Yeah, what a diet.

• 13:18Nick Grimshaw?

  I love it. Uh, you love baked beans on toast?

• 13:21Speaker 04

  I do love baked beans on toast. I struggle...

• 13:24Speaker 05

  Every day you have that.

• 13:25Speaker 04

  I struggle to find a meal that I like as much as baked beans on toast.

• 13:28Speaker 05

  He has it every day.

• 13:29Nick Grimshaw?

  Every day.

• 13:30Speaker 04

  When I'm set, I do.

• 13:31Speaker 05

  About five o'clock, six o'clock. And even I joined you once and I was like, this is so good. It is the best. Like, it's underrated, really.

• 13:39Speaker 04

  Yeah, like when you're filming, you film quite late and then if you wait until you get back to hotel and meet everyone, it's like you eat at like nine o'clock. And then by the time it comes, it's 10. I can't do that.

• 13:49Nick Grimshaw?

  No, you can't be doing that.

• 13:49Speaker 04

  Too late for me. So I have beans on toast before we go.

• 13:52Angela Hartnett?

  Yeah.

• 13:53Speaker 04

  And then I don't eat anything.

• 13:54Angela Hartnett?

  And just beans?

• 13:54Speaker 04

  Everyone thinks I'm...

• 13:55Angela Hartnett?

  Do you spice them up? Or cheese or how?

• 13:58Speaker 04

  Sometimes put a little bit of spice. So cheese in the pan and it goes a bit more gloopy.

• 14:03Angela Hartnett?

  Nice, okay. Uh, white bread?

• 14:06Speaker 04

  No, I like... I don't know. Does anyone eat white bread anymore?

• 14:10Angela Hartnett?

  Oh, some white bread.

• 14:11Nick Grimshaw?

  I don't know if you can get it, can you?

• 14:13Speaker 04

  Not insured.

• 14:16Nick Grimshaw?

  No way.

• 14:23Speaker 05

  I love it.

• 14:26Angela Hartnett?

  I like a bacon, bacon sandwich, white bread. I'm sorry, that's the best.

• 14:29Nick Grimshaw?

  Yeah, I like the bread that's...

• 14:30Angela Hartnett?

  Even the other thing you love, fish fingers for white bread. Why would you put that on sourdough? No, it's nice.

• 14:34Speaker 04

  Yeah, that's true, actually.

• 14:36Angela Hartnett?

  Yeah.

• 14:36Nick Grimshaw?

  You're quite anti-sourdough, aren't you?

• 14:38Angela Hartnett?

  Not anti it, but certain things, certain things, you have to have a good white bread, you know? And I think, you know, and I think bacon sandwich, fish fingers, beans on toast. You know, like the old bloomers?

• 14:49Speaker 04

  Yes.

• 14:49Angela Hartnett?

  I like that. Proper old bloomer, nice thick slice. But it's got to be.

• 14:54Speaker 04

  But sometimes with sourdough, you buy it and then when you go to pick it up, you take it out for sure. You're like...

• 14:59Speaker 05

  Oh my god.

• 15:00Angela Hartnett?

  It takes ages to choose.

• 15:01Speaker 04

  It's like a medicine bowl.

• 15:03Speaker 05

  It's not there for ages and we're still chewing.

• 15:05Nick Grimshaw?

  Yeah.

• 15:06Speaker 05

  And you think that's, that's gonna be you. Apparently it's better for you.

• 15:11Nick Grimshaw?

  Um, you also love butterscotch angel delight.

• 15:14Speaker 04

  Yeah, I love angel delight.

• 15:15Nick Grimshaw?

  Fish fingers, despite not liking fish?

• 15:17Speaker 04

  Yeah.

• 15:17Nick Grimshaw?

  Just the fingers?

• 15:18Speaker 04

  It's weird, the fish and fish fingers. It doesn't taste so fishy.

• 15:21Angela Hartnett?

  I love the angel delight. Butterscotch.

• 15:23Speaker 04

  Yes.

• 15:24Angela Hartnett?

  That's the flavour. I love angel delight. Yeah, that's the best one.

• 15:27Speaker 04

  You know when you, with someone in us, you should get angel delight and they go, yeah. And then they go, let's get strawberry. You go, oh, we can't be friends.

• 15:33Angela Hartnett?

  No.

• 15:34Nick Grimshaw?

  No. And I'll go through this because it's quite the list and we've only got an hour. You love pizza, good roast chicken dinner, Mexican food. Uh, you love good garlic bread. Uh, you have had one made by Paul Hollywood.

• 15:45Speaker 04

  Amazing. He's got a pizza oven, obviously.

• 15:49Nick Grimshaw?

  Obviously.

• 15:49Speaker 04

  An inbuilt pizza oven, hasn't he? Anywhere he goes, he wheels a pizza oven. I think when we were filming Bake Off in the bubble during the pandemic, he brought his pizza oven. So he would do a pizza night.

• 16:02Nick Grimshaw?

  Right.

• 16:02Speaker 04

  And he'd get out that big shovel, you know?

• 16:04Angela Hartnett?

  Yeah, yeah.

• 16:05Speaker 04

  And he'd always have sort of some, he'd sort of vest top on so his muscles were out.

• 16:11Speaker 04

  And he'd be getting bronzed by the fire. It's like an advert. Diet Coke cabinet. He'd be up there with like, you know, tights all tucked in.

• 16:21Speaker 05

  See, you got me excited.

• 16:23Nick Grimshaw?

  That got me excited.

• 16:25Speaker 05

  I wanted to have one of his pizzas and he invited me out for dinner.

• 16:28Angela Hartnett?

  Okay.

• 16:28Speaker 05

  And I was like, I'm going to his house. I'm gonna have a pizza. He did a roast dinner. I was just saying.

• 16:33Nick Grimshaw?

  Oh.

• 16:34Speaker 05

  I really want... I was looking at the pizza oven out there. So we're not having a pizza.

• 16:37Angela Hartnett?

  We're not having a...

• 16:38Speaker 05

  Yeah, it was a... He did a roast dinner.

• 16:40Speaker 04

  So what he did was, he did garlic bread as a sort of, you know, appetiser. And then he did pizzas. But the garlic bread was so nice. I was like, can I have some more of them?

• 16:49Nick Grimshaw?

  More of them.

• 16:50Speaker 04

  Yeah, they were really good. I don't know how he did it.

• 16:52Speaker 05

  Yeah, because he would have made it from scratch, wouldn't he? He would have done it himself.

• 16:56Nick Grimshaw?

  Uh, you also love fondant fancies, calling them clean foods.

• 16:59Speaker 04

  I love clean foods.

• 17:00Nick Grimshaw?

  Clean foods, like a fondant fancy. We're nearly there. Don't worry, Alison.

• 17:03Speaker 05

  This is a great list, this is.

• 17:05Nick Grimshaw?

  Your favourite little lunch, as opposed to a big lunch, would be a good falafel in pita.

• 17:10Speaker 04

  I do love falafels.

• 17:11Angela Hartnett?

  Yeah, nice.

• 17:12Nick Grimshaw?

  Nice little lunch. Uh, you like deviled eggs and curry flavoured pot noodles.

• 17:16Speaker 04

  Yeah.

• 17:16Nick Grimshaw?

  Delicious.

• 17:17Speaker 04

  So a little bit of spice, but not real spice.

• 17:19Nick Grimshaw?

  Yeah. Um, out of all them, what would you like to make Noel Fielding?

• 17:23Angela Hartnett?

  Um, I'd like the, I'd like the fish finger because I love fish fingers.

• 17:26Speaker 04

  Do you?

• 17:27Angela Hartnett?

  I do. I like it. Like tartar sauce, you know, white bread.

• 17:31Speaker 05

  Would you make it from scratch?

• 17:32Angela Hartnett?

  I mean, you know...

• 17:33Speaker 05

  Would you dip it all in and then go for the breadcrumbs and everything?

• 17:35Angela Hartnett?

  You can buy good fish fingers, can't you, from weight trays?

• 17:38Speaker 04

  Yeah.

• 17:38Speaker 05

  Yeah, you can.

• 17:40Nick Grimshaw?

  Do you know what, actually, I've just had a, my brain's just taken me on a portal back to the olden days when Noel Fielding and I would frequent the same pub. And I'd never had a fish finger sandwich. I don't, is it a southern thing? I don't know. But I'd never had one growing up and I used to have one in that pub.

• 17:56Speaker 04

  Yeah.

• 17:57Nick Grimshaw?

  All the time. Fish finger sandwich and a glass of rosé. I think it was 5.95.

• 18:01Speaker 05

  Very nice. Lovely meal.

• 18:02Nick Grimshaw?

  I wish we were having that today.

• 18:03Speaker 04

  It's not like the sourdough.

• 18:04Speaker 05

  What were we having?

• 18:05Nick Grimshaw?

  I'm joking, I'm joking.

• 18:07Speaker 05

  Where are you going now?

• 18:08Angela Hartnett?

  I'm gonna go and get you. Not a fish finger sandwich. That's what I'm getting you.

• 18:13Nick Grimshaw?

  I mean, the list does go on. Angela's actually left the list this that long.

• 18:18Nick Grimshaw?

  It's, it's really good. You quite like fruit? Corn crackers, crisps all day, peanut butter on toast, marmite on toast. I mean, it's all food, essentially.

• 18:29Speaker 05

  Do you know what else he likes? He likes a vinto.

• 18:31Speaker 04

  Vinto?

• 18:32Speaker 05

  A vinto with sparkling water.

• 18:35Nick Grimshaw?

  Oh, never tried the sparkling vinto.

• 18:37Speaker 04

  Not, not vinto and still water. I'm not an animal.

• 18:41Nick Grimshaw?

  So do you get to pick what you eat in between breaks on Bake Off?

• 18:44Speaker 05

  Yeah, in between. So I'll... When I see him flacking a little bit, I'll go get him a little vinto.

• 18:48Nick Grimshaw?

  Get him a sparkling vinto. Come on.

• 18:52Nick Grimshaw?

  Last time you were on, we found out that you, you do love to cook.

• 18:55Speaker 05

  Love it.

• 18:56Nick Grimshaw?

  What do you like?

• 19:00Nick Grimshaw?

  What do you like to do, Alison?

• 19:01Speaker 05

  So, Nick, I'm a very quick cooker. Because like my son, when he comes home, he wants to eat now.

• 19:06Nick Grimshaw?

  Yes.

• 19:07Speaker 05

  So I can rustle up something very easily. So if there's some chicken in the fridge, I'll put a little bit of onion, garlic, peppers, fry that up, chop the chicken up, bang it in, boiled rice, and away we go.

• 19:19Nick Grimshaw?

  Away we go, no messing.

• 19:21Speaker 05

  I would add a little bit of, maybe a little bit of water to make a gravy. One little stock cube, there we go.

• 19:27Nick Grimshaw?

  Delicious.

• 19:27Speaker 05

  Season it up with a little all-purpose seasoning. Can't go wrong. A little bit of Worcestershire sauce.

• 19:32Nick Grimshaw?

  And does he love that?

• 19:33Speaker 05

  He loves it, he loves it. But the other day, I was really upset. He said, Mum, you really need to change the tune a little bit with your cooking. I'm like, what do you mean? He says, well, you know, like, you always make chicken. I go, I thought you liked the chicken. I thought that's what you wanted, you know, you're training and everything. He's like, no, you can change it up a little bit. So I've started doing a lasagna now.

• 19:52Nick Grimshaw?

  Oh, yes.

• 19:53Speaker 05

  I'm very good at lasagna. I can do a lovely shepherd's pie.

• 19:56Nick Grimshaw?

  Oh, yeah.

• 19:56Speaker 05

  Yeah. What else can I rustle up really quick?

• 19:59Nick Grimshaw?

  Sounds like you're quite.

• 20:00Speaker 05

  I can do a lovely omelette.

• 20:01Nick Grimshaw?

  Oh, yeah.

• 20:02Speaker 05

  All day long.

• 20:02Nick Grimshaw?

  But do you know what, an omelette, good omelettes? Good, don't they use that to test chefs, Ange?

• 20:07Angela Hartnett?

  Yeah, they do. How do you make your omelette, Alison?

• 20:10Speaker 05

  Okay, so I'm gonna go for four eggs.

• 20:12Angela Hartnett?

  Four eggs, okay.

• 20:13Speaker 05

  Mix them up.

• 20:13Nick Grimshaw?

  Yeah.

• 20:14Speaker 05

  Okay, salt and pepper. Okay, I'm then gonna, on the side, I'm gonna chop up the ham, chop up the cheese, okay. Pan is on the heat. A little bit of olive oil, little bit of butter. Do you like that, Ange?

• 20:26Angela Hartnett?

  Yeah, lovely.

• 20:28Speaker 05

  Okay.

• 20:29Angela Hartnett?

  Olive oil and butter in the pan.

• 20:31Nick Grimshaw?

  Yeah.

• 20:31Speaker 05

  Okay, so now the pan, oil, butter is sizzling up. Okay, I'm gonna put that ham into the egg.

• 20:39Nick Grimshaw?

  Mmm.

• 20:39Speaker 05

  Okay.

• 20:40Nick Grimshaw?

  Into the egg.

• 20:41Speaker 05

  Oh, actually, no, I'm not.

• 20:42Nick Grimshaw?

  No.

• 20:43Speaker 05

  I'm gonna put the ham into the oil. And I'm gonna start frying it up. I might add a little bit of onion to it as well.

• 20:50Nick Grimshaw?

  Yes.

• 20:51Speaker 05

  Finely chopped, put some onions in there. A little bit of seasoning, salt and pepper. Now I'm going to add my eggs.

• 20:57Nick Grimshaw?

  Yes.

• 20:58Speaker 05

  I'm gonna leave it in the pan. I'm then gonna watch it, there's gonna be a few bubbles. And then, as it's, I can see it's cooking, I'm just gonna fold it up once or twice. Fold it up, fold it up, okay.

• 21:10Nick Grimshaw?

  How, what with?

• 21:11Speaker 05

  With, with like a wooden, a wooden spoon. Wooden spoon.

• 21:17Nick Grimshaw?

  A wooden spoon.

• 21:18Speaker 05

  Yeah, and I'm watching it and I'm feeling it. And then I'm gonna, when I can see it's cooked, I'm gonna flip it over one side, so we've got half. And I'm gonna leave it like that for a little bit. I'm gonna watch it. I'm gonna put a little bit of cheese, no. Oh, no, just before I flick it, I put the cheese in.

• 21:33Nick Grimshaw?

  Yeah.

• 21:34Speaker 05

  Okay, and then I flick it over. And now I'm gonna wait, and then I'm gonna get it. I'm gonna flip it once, leave it for a little bit, and then I'm gonna serve your omelette.

• 21:41Nick Grimshaw?

  Oh, yeah.

• 21:42Angela Hartnett?

  Nice.

• 21:43Nick Grimshaw?

  That's good.

• 21:43Speaker 05

  What do you think, Angela?

• 21:44Angela Hartnett?

  It sounds good, sounds good.

• 21:46Nick Grimshaw?

  Come on.

• 21:47Angela Hartnett?

  I like a good omelette.

• 21:49Nick Grimshaw?

  Do you like to cook, Noel?

• 21:50Speaker 04

  Hmm. I, I don't mind.

• 21:56Speaker 04

  No, my partner's really good at cooking. Loves it, so.

• 21:59Speaker 05

  You just leave it to her.

• 22:00Speaker 04

  She always wants to do it. So I can cook about three things. One of the things that I can do is actually a Jamie Oliver.

• 22:09Speaker 05

  What do you think?

• 22:10Speaker 04

  And it's a sort of pasta dish, but it's got chili in it and anchovies in it. And pine nuts. So it looks quite impressive, but it's quite quick.

• 22:17Nick Grimshaw?

  Yeah.

• 22:17Speaker 04

  And you use the sort of water and the juice from the anchovies to make the sauce. And it's got chili flakes in it. And then you put pine nuts over the top. With spaghetti, it's really nice. And people always go, oh. But unfortunately, it's one of those dishes that makes it look like you can cook.

• 22:32Nick Grimshaw?

  And then once you've made it once.

• 22:33Speaker 04

  People go, oh, this guy can really, yeah, it's what he's doing. And then they come around again and you go, we're having that again.

• 22:41Speaker 05

  And they're like, no, what else have you got? What have you got in the bank?

• 22:44Nick Grimshaw?

  We're having that again. Yeah.

• 22:46Speaker 04

  I've got nothing other than that, or of.

• 22:48Speaker 05

  And do your kids love your food?

• 22:50Speaker 04

  No, my kids don't eat anything. One of my kids is veggie, and then the other one's not. And so my other one's, my other child's five, and she, if you make chicken for her with skin on it, she pulls it off. And I go, what are you doing, biggs? And she goes, just taking the chicken's pants off.

• 23:12Nick Grimshaw?

  Much to the horror of my eight-year-old who's a vegetarian. Oh, yeah, they hate that.

• 23:16Speaker 04

  Yeah.

• 23:17Nick Grimshaw?

  They hate that. And then what about baking? We've got to talk about Bake Off, of course, in a second. But do you like to bake? Because I'm not really, I do like to cook. I might be more, well, actually, I sort of would love to make both the things that you make, like quick, easy, yummy things.

• 23:30Speaker 04

  Yes.

• 23:30Nick Grimshaw?

  Baking, not so much. I think it's sort of between sort of science and poetry, isn't it? Can be quite like.

• 23:37Speaker 04

  Philosophical.

• 23:38Nick Grimshaw?

  Yeah, do you know what I mean?

• 23:39Speaker 05

  I mean, you say that, and obviously I do Bake Off, and I watch how scientific it is. But I used to watch my mum make a Christmas cake. And she used to just chuck it in, she was stirring it up. She'd be going for it, I'd be going, imagine it, how much are you putting in there, Mum? She'd be like, oh, it's fine, I'm just looking at the texture.

• 23:55Speaker 04

  She'd just feel it.

• 23:56Speaker 05

  And honestly, it would come out perfect, this perfect Christmas cake.

• 23:59Speaker 04

  But that's a sign of a good baker, right?

• 24:00Speaker 05

  I don't know how she did it.

• 24:01Nick Grimshaw?

  Was your mum a good cook?

• 24:02Speaker 05

  She was amazing, yeah. And she used to hit every time. Like, I will cook, and sometimes the omelette might not come out perfect. But every time she used to cook, hundred percent every time.

• 24:12Nick Grimshaw?

  But that's like practice, isn't it? Like being in it and doing it all the time.

• 24:16Speaker 04

  My nan was like that, French, French nan. So she'd always, when you come home, sometimes when you go around there, there'd be like jam tarts on the cooling on the.

• 24:23Speaker 05

  Oh, my gosh.

• 24:24Speaker 04

  Window sill, you know that smell as you come up the path.

• 24:26Nick Grimshaw?

  Can we do that thing that you do on Bake Off, where you're gonna have a little nose?

• 24:29Speaker 04

  Right.

• 24:30Speaker 05

  Go and have a pop in.

• 24:31Nick Grimshaw?

  They go, you know that person's having a breakdown, go in now.

• 24:34Speaker 04

  Go in.

• 24:35Nick Grimshaw?

  And I go, you sure? And they're like, yeah, yeah, yeah.

• 24:38Speaker 05

  Yeah, they won't find.

• 24:39Nick Grimshaw?

  Be good, Sally. Have you ever had a breakdown in the kitchen?

• 24:42Angela Hartnett?

  Oh, God, loads, absolutely loads.

• 24:44Nick Grimshaw?

  Oh, yeah, I guess, you work with God as well.

• 24:46Angela Hartnett?

  Yeah, exactly. But I'm really only thirty-five. Yeah, no, I think we're ready. You can help me serve Noel, actually. Do they make you serve on Bake Off?

• 24:54Nick Grimshaw?

  Uh, they do sometimes.

• 24:56Angela Hartnett?

  There you go then, there you go.

• 24:57Nick Grimshaw?

  That looks absolutely amazing.

• 24:59Angela Hartnett?

  Would you like thigh and breast?

• 25:00Speaker 05

  Oh, I'm a thigh person.

• 25:02Angela Hartnett?

  All right, so I'm gonna give you a thigh and breast there, Alison.

• 25:04Speaker 05

  Oh, lovely.

• 25:05Angela Hartnett?

  I'll put it on there.

• 25:06Speaker 05

  Oh, that looks so nice.

• 25:07Angela Hartnett?

  Normally do it.

• 25:08Speaker 04

  I love these bowls. These bowls are like someone gave them to you as a present because it started pottery.

• 25:13Nick Grimshaw?

  I love some bowls.

• 25:18Speaker 04

  And you go, I know you used them once, but thanks.

• 25:21Nick Grimshaw?

  Yeah, they are a little, little wonky element to them. Charming shape.

• 25:25Speaker 05

  Wanting butter chicken and chickpeas. Oh, how lovely.

• 25:33Nick Grimshaw?

  Food has arrived, Ange. We have wanting butter chicken and chickpeas.

• 25:38Angela Hartnett?

  Yeah.

• 25:38Speaker 05

  Wow.

• 25:39Nick Grimshaw?

  Tell us how you made this, give us the recipe, Ange.

• 25:41Angela Hartnett?

  Okay, so you take all your spices. So you've got your fenugree, your mild curry powder, turmeric, gram of salad, and sea salt, and you ground that all together. Basically, your fenugree, you just salt first, and then add it to your ground spices. Add that to butter and a bit of tomato puree. And then all that sort of butter, you put all underneath the skin of the chicken and all around it. And then in our dish, we put some shallots, some ginger, a whole bulb of garlic, cherry tomatoes, chili, olive oil and sugar. And the chicken sits on all of that and then roasts in the oven for about ten minutes, really hot heat, and then you turn it down to a lower heat for about forty-five minutes. Then after that, sort of baste your chicken while it's cooking. Then once the chicken's cooked, remove it from the marinade.

• 26:24Angela Hartnett?

  And then you basically blitz all that together, reserving some of the tomatoes. So that's what you've got, that lovely sort of creamy, orange sort of sauce. That's the marinade, all the tomatoes cooked together. And then basically add your chickpeas to it, a touch of cream. And then that's the sauce done. Cut down your chicken and then serve it with the sauce.

• 26:42Speaker 05

  So did you do a whole chicken then?

• 26:43Angela Hartnett?

  Whole chicken, yeah.

• 26:44Speaker 05

  Oh, okay, not pieces.

• 26:45Angela Hartnett?

  Not pieces, no.

• 26:46Speaker 04

  That was a beautiful description.

• 26:47Angela Hartnett?

  Oh, thank you.

• 26:48Speaker 04

  Even though I've got such a short attention span. Sounded like the, like the, like the teacher in Charlie Brown after a phase.

• 26:59Speaker 04

  I was thinking, I was thinking, I'll just, I'll memorize this and I'll go home and cook it and everyone will, I'll be a hero.

• 27:05Speaker 05

  My son would love this.

• 27:07Nick Grimshaw?

  No, this is so good.

• 27:08Speaker 05

  It's a variation on what I do.

• 27:10Nick Grimshaw?

  We were saying we like to do quick and easy things.

• 27:12Angela Hartnett?

  But that's because you like big flavours and bold. You like roast chicken, so that's why it's like a combination of both your sort of preferences.

• 27:20Speaker 05

  So is this me and Noel in a bowl?

• 27:22Angela Hartnett?

  Yeah, well, yeah, that's how you wanna look at it, Alison, yeah, you and Noel in a bowl.

• 27:26Nick Grimshaw?

  Can't we rename it, though?

• 27:27Angela Hartnett?

  What, the Alison and Noel Chicken?

• 27:29Nick Grimshaw?

  Alison and Noel in a bowl.

• 27:30Angela Hartnett?

  And that Alison and Noel in a bowl.

• 27:32Nick Grimshaw?

  Just put that on the Waitrose website. But don't explain it.

• 27:34Angela Hartnett?

  Yeah.

• 27:34Nick Grimshaw?

  What's that about? So is it quite simple, this, Ange? Could I do this?

• 27:40Angela Hartnett?

  The key is just making sure you roast your chicken nicely. And then obviously, you know, you've got to be comfortable cutting down a chicken, you know, which I think you could do, you've done that before. And then everything else is all there. It's, you know, it's lovely spices, lovely sauces, great.

• 27:55Nick Grimshaw?

  You talked about basting a chicken.

• 27:57Angela Hartnett?

  Yeah.

• 27:57Nick Grimshaw?

  How often are we gonna do that over the course of cooking a whole chicken?

• 28:01Angela Hartnett?

  I think a couple of times, yeah. So if it takes a couple of hours, probably once an hour, you can baste it. But that's the idea why you put all that butter under the skin. One, for flavour, and two, it keeps it really nice and moist. So it's a really good way of doing it, that's why you wanna do it.

• 28:15Speaker 04

  Were you good at cooking the first time you ever tried it?

• 28:19Angela Hartnett?

  Whatever, as a kid, do you mean? Yeah, I was always all right at it because my mum was a really good cook. And so I cooked with her, you see, and we had no choice. I was the eldest daughter, so my brother did nothing, and I had to do everything. And that's fine, and so I learnt how to cook.

• 28:33Nick Grimshaw?

  And that's, you were like, I'll show him if you don't wanna cook. I'm gonna cook really good.

• 28:37Speaker 05

  What about your brother now, can he cook now?

• 28:38Angela Hartnett?

  Hmm, he's all right, but he cooks by numbers, I always say.

• 28:41Speaker 05

  Right.

• 28:42Angela Hartnett?

  Like, he has to follow. He has to follow a recipe, but it's really good when he does it. He lives out in America, so he loves doing Thanksgiving, he loves doing turkey and all of that. But anyway, he is a really good cook, and he's great at like cooking fish on barbecues and stuff like that. But I cook like.

• 28:56Speaker 04

  You're more jazzy.

• 28:57Angela Hartnett?

  I'm more jazzy, jazz hands.

• 28:58Speaker 05

  Freestyle.

• 28:59Nick Grimshaw?

  More freestyle, yeah.

• 29:00Speaker 05

  He's a viber.

• 29:01Nick Grimshaw?

  Yeah, he's a viber.

• 29:02Speaker 05

  Thank you for giving me the thigh as well. I don't know what it is about the thigh.

• 29:05Nick Grimshaw?

  Yeah, it's good.

• 29:06Speaker 05

  So juicy, isn't it?

• 29:07Nick Grimshaw?

  It's so good.

• 29:08Angela Hartnett?

  There you go, there's a little bit more if you want some after as well.

• 29:10Speaker 05

  Oh, yes, please.

• 29:11Nick Grimshaw?

  If you wanna make this dish at home, all the ingredients and how to do it are on waitrose.com/dishrecipes. Find them on there. There's also a wine pairing, Ange.

• 29:20Angela Hartnett?

  Would you like some wine, guys?

• 29:21Nick Grimshaw?

  What have we got with it?

• 29:22Speaker 05

  I'm all right, I'm all right.

• 29:24Angela Hartnett?

  You're good. Nick, Nick, do you want wine?

• 29:25Nick Grimshaw?

  Hmm, not if they're not. Do you want one?

• 29:27Speaker 05

  Oh, no, we're good.

• 29:28Nick Grimshaw?

  No, no.

• 29:29Speaker 05

  All right, then I'll have one.

• 29:32Nick Grimshaw?

  A real turnaround there. Which, when in Rome. It's a food and drink podcast, don't you think? When in Rome.

• 29:37Speaker 05

  You know, a little taste.

• 29:39Nick Grimshaw?

  Yeah, give a little taste. When in Rome. Yeah, little taste.

• 29:42Angela Hartnett?

  We've got this fantastic Chardonnay, a Marie Chardonnay, which perfectly works with this butter chicken. Two thousand and twenty five.

• 29:49Speaker 05

  Some fruity tones.

• 29:49Nick Grimshaw?

  Yes.

• 29:50Angela Hartnett?

  You love it.

• 29:50Speaker 05

  Grape.

• 29:51Nick Grimshaw?

  Grape?

• 29:52Angela Hartnett?

  Yeah, grape.

• 29:54Nick Grimshaw?

  Grape.

• 29:55Speaker 04

  When I once said to Prue Leaf, because she was a, she's a wine connoisseur, and I said to her, how do you, how do you become a wine connoisseur? And she said, of course, nobody really is a wine connoisseur. She said, it's just all bluff. She said, there's too many wines come out a year for you to taste them all, so you just pretend. So I will go in and go, I'm a wine connoisseur. No one would doubt me. I've got a Michelin star.

• 30:20Nick Grimshaw?

  Oh, I loved Prue. We had a great time with Prue on here.

• 30:23Speaker 05

  Oh, she's amazing, isn't she?

• 30:24Nick Grimshaw?

  We really did. She's the best. She was so great. Where did, you just saw it, didn't you?

• 30:28Angela Hartnett?

  I was doing this thing for school, cooking kids in schools. She was saying, she was talking about Bake Off, because I said, how do you feel now? But she was loving the fact she's got her summer holidays back.

• 30:37Speaker 05

  Yeah, she's so excited about it.

• 30:38Angela Hartnett?

  On a massive holiday with all her family and kids and grandkids.

• 30:41Speaker 04

  She's got lots of family, yeah.

• 30:42Angela Hartnett?

  And then she said she wrote, like, about nine books when she was doing Bake Off.

• 30:46Nick Grimshaw?

  Yeah.

• 30:46Angela Hartnett?

  Because she has so much down. Because I think you two probably work a little bit harder than them.

• 30:50Speaker 05

  Yeah. Well, they've got the actual time off for the bake. So it's four hours, they've got literally four hours off.

• 30:56Angela Hartnett?

  Four hours, yeah.

• 30:57Speaker 05

  We're gonna be popping in.

• 30:58Angela Hartnett?

  You're in and out, yeah.

• 30:59Speaker 05

  In and out.

• 30:59Angela Hartnett?

  Waiting for the prices, the tears, you know.

• 31:02Speaker 05

  Yeah.

• 31:02Speaker 04

  I don't wanna say, but they don't do anything.

• 31:06Angela Hartnett?

  That is the impression.

• 31:07Nick Grimshaw?

  They don't, do they?

• 31:08Angela Hartnett?

  Sammy said the same. She was like, so much down.

• 31:11Nick Grimshaw?

  Paul comes in.

• 31:12Speaker 05

  It's a lovely job being a judge.

• 31:13Speaker 04

  Flashes his blue eyes. Everyone applauds and he leaves.

• 31:16Nick Grimshaw?

  That's it.

• 31:17Speaker 05

  Just a handshake.

• 31:18Nick Grimshaw?

  Yeah, and then he's like, it's not that good. And everyone's like, wow. Crowd goes wild. Well, he's back. The series is back. It's at season seventeen.

• 31:26Speaker 05

  Yes, it was on last night. I'm so happy.

• 31:29Nick Grimshaw?

  How is going to work with Nigella Lawson?

• 31:31Speaker 05

  Unbelievable.

• 31:32Speaker 04

  It is amazing.

• 31:33Speaker 05

  It's amazing. She is so beautiful. When she walked in, I was like, everyone just stops in their tracks and looks, and you're like.

• 31:40Speaker 04

  It hurts your eyes to look like this.

• 31:41Speaker 05

  How is she that beautiful?

• 31:43Speaker 04

  I know.

• 31:43Speaker 05

  She's so lovely as well. Really nice. I was watching her make up, so I was getting all the little, getting all the. But she's just so kind as well, isn't she?

• 31:52Speaker 04

  We have these little sort of shepherd's huts that we all sort of have, and they face each other. And you can just see Nigella in her shepherd's hut, can't you, reading? She's got a stack of books and she sort of lies, like Cleopatra would lie.

• 32:04Speaker 05

  I'm a Chez Longe.

• 32:05Speaker 04

  Chez Longe. And sometimes, as you're walking by, she summons you in. And you sort of kneel down at her feet, because she lies across the whole thing. So there's nowhere to sit.

• 32:16Speaker 04

  Like a child in assembly.

• 32:21Speaker 04

  She's amazing.

• 32:22Speaker 05

  She calls me her bride.

• 32:23Speaker 04

  Yeah, she calls you her bride.

• 32:24Nick Grimshaw?

  Really?

• 32:25Speaker 05

  I don't know how to tell. I don't, oh, I'm not comfortable.

• 32:27Nick Grimshaw?

  It's not gonna happen. It's not gonna happen, babe.

• 32:30Speaker 05

  I'll just leave it, I'll just leave it.

• 32:31Nick Grimshaw?

  She knows she is got, there's something like magical about her, for sure.

• 32:35Angela Hartnett?

  She's really magical.

• 32:36Nick Grimshaw?

  Yeah.

• 32:37Angela Hartnett?

  And her and Paul, they're agreeing on most stuff?

• 32:40Speaker 04

  Sometimes they don't agree, and it's quite exciting television.

• 32:42Angela Hartnett?

  That's why I want to see them, because they can agree on everything, sure.

• 32:45Nick Grimshaw?

  And also, I feel like both of them would not be the type of people to back down.

• 32:48Speaker 04

  No.

• 32:49Nick Grimshaw?

  Like, they'd both be like, no, that's my point, you know?

• 32:52Speaker 05

  And that's okay to have different opinions. It's fine, isn't it? I just love, I love the whole dynamic of it.

• 32:57Speaker 04

  But you know what? They sort of, she, they have slightly different tastes, don't they? She likes very salty kind of savoury thing, and he likes more sweet. He's got more of a sweet tooth. So they always end up resolving it and coming together.

• 33:11Angela Hartnett?

  Yeah.

• 33:11Speaker 04

  But, yeah, it's nice when they, it's quite, it's quite sparky when they don't agree. It's nice.

• 33:17Nick Grimshaw?

  Mmm. Do they ever bake themselves? Do they ever, because there's so much downtime. Are they ever like, oh, I just have a bit of spare time?

• 33:23Speaker 05

  Well, I do that all the time, but Nigella actually brought in, she brought in a granola for everyone to try, salty granola.

• 33:30Angela Hartnett?

  Yeah.

• 33:30Speaker 05

  And she also, do you remember when we did that cheese thing, when she brought in all the cheeses? And she brought in a massive, on the evening, she just brought this massive, like, cool bag of lovely cheeses I've never tasted in my life. Bread that I've never tried in my life, and it was just incredible.

• 33:45Speaker 04

  The first time I ever met her, I went to her house and she said, I've made you, I've made a cake for you.

• 33:49Speaker 05

  Did she?

• 33:50Speaker 04

  I wasn't eating sugar at that point. And, uh.

• 33:52Speaker 05

  Did you eat it?

• 33:53Speaker 04

  Then she presented to me with this giant cake. I said, I'll just have a.

• 33:57Speaker 05

  Did you eat it?

• 33:58Speaker 04

  I was like, I'll have a small slice, and it came, but it was like.

• 34:04Speaker 04

  Obviously, I was too.

• 34:05Angela Hartnett?

  Comedy cake.

• 34:06Speaker 04

  I was too.

• 34:07Speaker 05

  Scared, just like, no.

• 34:08Speaker 04

  So I rang, I rang up Verdi and went, I'm just eating a whole slice of cake, I'm buzzing.

• 34:13Nick Grimshaw?

  I'm buzzing. I'm losing it. That's how she invited you over.

• 34:17Angela Hartnett?

  Yeah, get you buzzing.

• 34:18Speaker 04

  It was really nice, essentially.

• 34:20Nick Grimshaw?

  Yeah.

• 34:20Speaker 04

  I actually made a loaf with Paul once.

• 34:22Angela Hartnett?

  Okay, and how was that?

• 34:23Speaker 04

  He tried to get me into baking. It was quite central.

• 34:26Angela Hartnett?

  Okay, I'm sure. Did your hands touch in the dough?

• 34:29Speaker 04

  Sort of kneading it, and he was sort of behind me, showing me.

• 34:33Nick Grimshaw?

  Being like a ghost.

• 34:34Speaker 04

  Yeah, it was like.

• 34:37Speaker 04

  And I said, is it, is it imperative that we both wear swimming trousers?

• 34:43Speaker 04

  He said, that's what all the bakers do.

• 34:47Speaker 04

  He said, also, we're in your, we're in your bedroom, it's a weird place to.

• 34:55Speaker 04

  He said, you just don't know, they don't.

• 35:01Nick Grimshaw?

  You just don't get it. You just don't get it. Yeah, we wanna get Nigella on here. Didn't you just see it somewhere? Have I just made that up?

• 35:07Speaker 04

  You must have come across her.

• 35:08Angela Hartnett?

  Oh, no, I've met her loads of times, Nigella. She's pretty amazing, I think. I was doing this event in Australia, and I hadn't met her. And then she called the restaurant, she goes, can I have Angela's number? She goes, we're gonna be in Australia together, and I wanna invite her to dinner. And that, so she's really amazing like that, so that's when I got to know her. And then she comes to the restaurant quite a few times.

• 35:28Speaker 04

  For safety, that could have been anyone.

• 35:33Speaker 04

  Yeah, can I get, I'm gonna be in Australia.

• 35:38Nick Grimshaw?

  Yeah, it's all seven.

• 35:42Angela Hartnett?

  Just to say we did have dinner though.

• 35:44Speaker 05

  We can put a little work in, so that she comes and does this.

• 35:47Nick Grimshaw?

  She'll love this. Yeah, come on, get her on. Hey, I just saw Paul's done some, he's got a helicopter.

• 35:52Speaker 05

  He's been learning how to fly for the past five years.

• 35:55Nick Grimshaw?

  Wow.

• 35:55Speaker 05

  Yeah.

• 35:56Speaker 04

  He's captain Hollywood now.

• 35:57Nick Grimshaw?

  And does he chop her into Bake Off?

• 35:59Speaker 05

  Not very often, not very often.

• 36:01Nick Grimshaw?

  But sometimes he will.

• 36:03Speaker 05

  Maybe once, once or twice he's done it.

• 36:05Nick Grimshaw?

  Helicoptering to your TV show.

• 36:07Speaker 04

  He's like Magnum.

• 36:08Speaker 05

  Magnum, isn't he?

• 36:08Nick Grimshaw?

  He is.

• 36:09Angela Hartnett?

  Magnum P I.

• 36:10Speaker 05

  Yeah, he can get home in twenty minutes, if he flies him. But most of the time, he drives him.

• 36:17Speaker 04

  In his helicopter, it's weird.

• 36:20Nick Grimshaw?

  Takes ages. How are the eyeballs at the moment? Because the eyeballs, last time I met them, they were, they're remarkable.

• 36:27Speaker 05

  Stunning.

• 36:28Nick Grimshaw?

  Stunning.

• 36:29Speaker 05

  Yeah, he's mesmerizing.

• 36:31Speaker 04

  I mean, you think you're not gonna get sucked in.

• 36:33Nick Grimshaw?

  No.

• 36:33Speaker 05

  But you always do.

• 36:34Speaker 04

  You wake up, you wake up, you're looking at them, and then you wake up, and you're doing his tax receipt.

• 36:43Speaker 04

  Reorganizing his pant draw.

• 36:45Speaker 05

  Tax arrival.

• 36:50Nick Grimshaw?

  Sorry, I had a family and children.

• 36:54Speaker 05

  And it's the eyes every time. Yeah, you don't realise what happens, yeah.

• 36:59Angela Hartnett?

  What made you decide to do it? Because it wouldn't be a natural fit, would I say? Is that fair to say?

• 37:05Speaker 05

  It is a natural fit now.

• 37:07Angela Hartnett?

  Now it is, yeah.

• 37:08Speaker 04

  They call it a Josh Whittaker.

• 37:14Angela Hartnett?

  Did you watch the show before?

• 37:16Speaker 04

  I did. You know, guess who got me to watch the show? Serge.

• 37:19Nick Grimshaw?

  Really?

• 37:20Speaker 04

  Yeah, Serge.

• 37:21Angela Hartnett?

  Serge was on it recently.

• 37:22Speaker 04

  I was really hungover, and I said, please, what can I watch? I need something that's like a warm hug.

• 37:27Angela Hartnett?

  Not gonna challenge you.

• 37:28Speaker 04

  I haven't been asleep for two days. And he said, he said, get broke, get on Bake Off. And I was like, what's that? And he went, baking in a tent, it's good, you'll love it. So I trusted Serge, and I ended up watching the whole series, like, over two days. And I remember thinking, I watched, Mel and Sue were great on that. And I remember thinking, oh, that's a good job that Mel's got. I think I could do that job. I'd love to do a job like that.

• 37:51Speaker 05

  It's like you put it out in the air, but you see the air, the atmosphere.

• 37:54Speaker 04

  I know. And then weirdly, yeah, when they, I think it was Jay Hunt who asked me to do it, who, she's, I think I'd done a really, I mean, if you saw the show that I did on E4, that was the show she saw me in, how she thought that guy could do Bake Off.

• 38:10Speaker 04

  It's a stroke of genius. It's the weirdest show I've ever done, really experimental and mental. And she went, I think that guy would be good in a baking show.

• 38:20Nick Grimshaw?

  Stick him in that tent.

• 38:22Speaker 05

  She was right. You are a natural fit with the bakers and everything. You're so good with them.

• 38:27Speaker 04

  She was clever. And also, I didn't really know, I thought I had to be a presenter, and I'd never done any presenting. And obviously, I knew people who could do it really well, and I was like, I'm not a presenter, this is weird. But I think what Jay, and what they thought was, oh, he'll be good with the bakers. And that's what they want, really, is how you can, because you end up being sort of like a teacher, a bit like a therapist, a bit like that. You sort of like trying to look after them, aren't you? So you sort of have to quickly relate to them and then hang out with them. And also, you want them to trust you so that when they can open up about Paul and Nigella. Oh, what did Paul say? And they trust you, you know?

• 38:59Angela Hartnett?

  Yeah, of course, yeah.

• 39:00Speaker 04

  But, um.

• 39:00Angela Hartnett?

  But it's because you're both yourselves. That's why it works.

• 39:03Speaker 05

  Yeah.

• 39:03Angela Hartnett?

  You're not coming on trying to be another character. You're Alison, you're Noel, you're naturally yourselves, and that's why people trust and believe in you. That's what it is.

• 39:10Speaker 04

  But also, once Alison came on, I was like, this is the greatest job. And I was like, I'll stay forever, until they kick me out, because we have such fun, don't we?

• 39:19Speaker 05

  You can't believe, like, a show is, like, you're thinking, oh, I bet that's a lovely show. But honestly, it's so wholesome and so lovely, and the bakers, you've got to remember, you know, they've left their families and everything, so it's actually someone to be able to relate to and talk to.

• 39:34Nick Grimshaw?

  Alison, you actually gave me one of my favourite telly moments when you did Bake Off as a contestant. Do you remember when you actually lost? Yeah, when Alison having lost the oven door.

• 39:43Angela Hartnett?

  I never remember that.

• 39:44Speaker 05

  I've never seen an oven like that before in my life.

• 39:46Nick Grimshaw?

  The oven door, I'd never seen one before or since. And it comes out, it goes in.

• 39:51Speaker 05

  It goes underneath. And I literally was like, I think I've broke the door, but I don't remember doing it. I couldn't, I genuinely couldn't find the door. And no one was like, no one was helping me. I was like, where's the oven door?

• 40:08Speaker 05

  I was like, and then someone behind the camera said, hit the button, just pull it out. And I was like, all right.

• 40:12Nick Grimshaw?

  It's so good.

• 40:13Speaker 05

  I was like, it's a cool, it's a cool door.

• 40:16Nick Grimshaw?

  It's so good.

• 40:17Speaker 04

  The magic, the magic.

• 40:18Nick Grimshaw?

  It's so good.

• 40:19Speaker 05

  It's in the oven door, like that.

• 40:20Nick Grimshaw?

  No, I've not, ever.

• 40:22Speaker 05

  Where's the door?

• 40:24Nick Grimshaw?

  Alison has this magic where she knows, you know something weird's gonna happen in the show or something notable and it's always Alison.

• 40:30Angela Hartnett?

  Yeah, yeah, yeah.

• 40:31Nick Grimshaw?

  She trusts that it'll come that moment. And then you just go, who else would?

• 40:36Angela Hartnett?

  Yeah.

• 40:36Nick Grimshaw?

  When you fell off that desk, remember you tried to do that?

• 40:39Speaker 05

  That was so silly.

• 40:40Nick Grimshaw?

  And you tried to do that?

• 40:41Speaker 05

  You know what, I was actually showing off for the cameras. I goes, come on, it's a dry day today. Let me do like a little leg roll.

• 40:47Nick Grimshaw?

  Yeah.

• 40:48Speaker 05

  So I literally got all the cameras ready for it. So I'm just gonna be so good, guys. Get in, get that shot, get that shot. This is gonna be so good. I'm gonna do a leg roll like I'm a dancer. Okay, you all ready? Okay, let's add some happiness to this tent. So then I did the roll and then I leaned back and there was nothing there. And then my whole body went with it. I was like, oh my God. And then I was like, I'm falling, now I'm falling, I've got all the cameras on me. I fell over, I landed on the floor. Luckily, I didn't break anything at first.

• 41:15Angela Hartnett?

  Yeah, yeah, yeah.

• 41:16Speaker 05

  And now I'm on the floor and I was like, absolutely horrified. And then I was like, don't follow me, don't look at me, don't, get the cameras away from me.

• 41:24Angela Hartnett?

  Turn away.

• 41:25Speaker 05

  That's not how it was supposed to look. And then you were on top of me because you felt my shame. So you was like, I've got to get rid of some of her shame. And you was out in the back watching, wasn't you? So you watched that live?

• 41:36Nick Grimshaw?

  Yeah, I ran in because I thought you'd hurt yourself.

• 41:37Speaker 05

  Oh, well, my pride.

• 41:38Nick Grimshaw?

  And then, and I lied on top of you and you were just hiding my shame.

• 41:42Speaker 05

  Just hiding my shame. Honestly, it was the biggest.

• 41:45Nick Grimshaw?

  And then as I left, you were doing it again.

• 41:50Speaker 05

  Because I wanted to show them what I wanted to, I wanted to show them what I wanted to.

• 41:53Angela Hartnett?

  Should have been done.

• 41:54Speaker 05

  Yeah, but they weren't interested in that bit.

• 41:56Nick Grimshaw?

  You can end dish with that, I think. It would be quite nice if you end this episode with it, get ready, get ready.

• 42:01Speaker 04

  But something like that happens every week. So you can trust that Alison will bring some kind of magic.

• 42:07Nick Grimshaw?

  No.

• 42:08Speaker 04

  Always brings the magic.

• 42:09Nick Grimshaw?

  Always happens.

• 42:10Angela Hartnett?

  Brilliant.

• 42:13Nick Grimshaw?

  Normally we do the end of the show at the end of the show, but I've been told to do it now.

• 42:17Speaker 04

  For reasons that will become clear. You've been tired.

• 42:20Nick Grimshaw?

  Yeah.

• 42:22Nick Grimshaw?

  For reasons that will become clear.

• 42:23Speaker 05

  This is your last series.

• 42:25Nick Grimshaw?

  For your chance to win a Waitrose goodie bag each.

• 42:27Speaker 05

  Oh my God.

• 42:28Nick Grimshaw?

  Not sharing, one each.

• 42:29Angela Hartnett?

  One each, one each.

• 42:30Nick Grimshaw?

  One each, one each.

• 42:33Nick Grimshaw?

  Dear Alison and Noel, thank you for coming on Dish, it's been a delight. For your chance to win our goodie bags, we need you to make a dessert. Noel's favourite dessert, Boscot Angel Delight.

• 42:45Speaker 05

  Oh, you're joking?

• 42:46Nick Grimshaw?

  You have a minute to whisk it and then five minutes after setting, Chef Angela here will decide if it's goodie bag worthy. Are you guys ready? Do you want to take on the challenge?

• 42:55Speaker 04

  You can whisk, right?

• 42:56Speaker 05

  Yeah.

• 42:56Nick Grimshaw?

  Yeah, yeah, okay. All right, well, let's do this.

• 42:59Angela Hartnett?

  Okay, let's do it.

• 42:59Speaker 05

  Yeah.

• 43:00Angela Hartnett?

  All right. So you've made this, Noel, before, no?

• 43:03Speaker 05

  Please say you have because I've never made it.

• 43:05Speaker 04

  I've seen it being done.

• 43:06Angela Hartnett?

  Okay. Basically, add your milk to your powder and whisk it. That's it. And whisk it.

• 43:11Speaker 05

  Is that it?

• 43:11Speaker 04

  Yeah.

• 43:12Speaker 05

  You've got a whisk as well.

• 43:13Speaker 04

  I'll add the milk you whisked.

• 43:14Nick Grimshaw?

  Okay, there we go. Oh, wow, look at this. You can tell they do Bake Off.

• 43:16Speaker 04

  Is that enough milk?

• 43:18Speaker 05

  Bit more, bit more.

• 43:20Angela Hartnett?

  Yeah.

• 43:21Speaker 05

  I think that's the right, oh, yeah. So what, do I have to just do it?

• 43:23Angela Hartnett?

  All the milk.

• 43:24Nick Grimshaw?

  Yeah, keep going.

• 43:24Angela Hartnett?

  Yeah, keep going.

• 43:25Nick Grimshaw?

  A whole lot?

• 43:25Angela Hartnett?

  Yeah.

• 43:26Nick Grimshaw?

  What kind of milk is that?

• 43:27Angela Hartnett?

  Full fat. That's the right one, yeah.

• 43:30Speaker 05

  Oh, it smells lovely.

• 43:32Nick Grimshaw?

  I've tried with cashew and it never sets.

• 43:34Speaker 04

  No, obviously not.

• 43:35Nick Grimshaw?

  Never sets.

• 43:36Angela Hartnett?

  So if you're happy with that, then once you're ready, pour a bit into there.

• 43:39Nick Grimshaw?

  How are we gonna do that? We're just gonna pour it in like that?

• 43:41Angela Hartnett?

  Yeah, perfect.

• 43:42Speaker 05

  Oh, it smells lovely.

• 43:44Speaker 04

  It does.

• 43:45Speaker 05

  Oh, yeah.

• 43:46Speaker 04

  I've not had this in for nine years.

• 43:47Speaker 05

  And this is your favourite, Noel?

• 43:48Nick Grimshaw?

  It's, well, it was when I was seven.

• 43:50Speaker 04

  Yeah.

• 43:51Nick Grimshaw?

  Which is about 300 years ago.

• 43:53Speaker 04

  But it's got to set.

• 43:54Nick Grimshaw?

  It's got to set first.

• 43:55Speaker 04

  We'll try it anyway.

• 43:56Speaker 05

  So is that raw?

• 43:58Speaker 04

  Yeah.

• 43:58Angela Hartnett?

  Well, it's not, it's not cooked.

• 44:01Speaker 05

  Try it, chef's try.

• 44:02Angela Hartnett?

  They just got set right in the fridge.

• 44:04Speaker 05

  Oh, that is delicious.

• 44:05Nick Grimshaw?

  It is delicious.

• 44:06Speaker 05

  Oh, I don't mind it like that.

• 44:08Speaker 04

  You have it as a drink.

• 44:09Angela Hartnett?

  Yeah, can have it as a drink. Yeah, there we go.

• 44:12Nick Grimshaw?

  And is that the recipe? That's it?

• 44:13Angela Hartnett?

  That is it.

• 44:14Nick Grimshaw?

  That's it.

• 44:14Speaker 05

  Oh, that is lovely.

• 44:15Nick Grimshaw?

  Wow, what a recipe that was.

• 44:17Speaker 05

  Oh my God. Are you impressed with our bake?

• 44:19Angela Hartnett?

  I'm very impressed. If it sets, I'll be impressed.

• 44:21Nick Grimshaw?

  Unbelievable skill. Oh, unbelievable.

• 44:24Speaker 05

  Noel, I'm gonna add some joy to this.

• 44:37Nick Grimshaw?

  Okay, well, while we wait for the dessert set, it's time for the fast food quiz. Are you ready? Please tell me your favourite way to eat eggs.

• 44:44Speaker 05

  Scrambled.

• 44:45Speaker 04

  Boiled.

• 44:46Angela Hartnett?

  Favourite sandwich, Willan?

• 44:47Speaker 05

  Um, tuna mayonnaise.

• 44:50Speaker 04

  Cheese.

• 44:50Angela Hartnett?

  Cheese.

• 44:52Nick Grimshaw?

  Not the breast.

• 44:53Speaker 04

  Cheese.

• 44:53Nick Grimshaw?

  Cheese?

• 44:54Angela Hartnett?

  Cheese. Is that allowed?

• 44:56Nick Grimshaw?

  What's the best herb?

• 44:57Speaker 05

  Basil.

• 44:58Nick Grimshaw?

  Oh, that's a tricky one, isn't it?

• 45:01Speaker 05

  Can I change it to coriander?

• 45:03Nick Grimshaw?

  You can, yes, you can.

• 45:04Speaker 05

  I like coriander.

• 45:06Nick Grimshaw?

  Yeah, coriander.

• 45:07Speaker 04

  I'll go basil then.

• 45:08Speaker 05

  Yeah.

• 45:08Speaker 04

  Have you freed up basil?

• 45:10Speaker 05

  Yeah.

• 45:10Nick Grimshaw?

  Yeah, freed it up for you, yeah.

• 45:12Angela Hartnett?

  What's your favourite form of potato?

• 45:14Speaker 05

  Oh, I like a King Edward.

• 45:15Nick Grimshaw?

  Oh.

• 45:16Angela Hartnett?

  Oh, variety we're going.

• 45:19Speaker 05

  I like a King Edward and I like it smashed.

• 45:21Nick Grimshaw?

  Oh, yes. What about you, Noel?

• 45:24Speaker 04

  I like the French one, you know, the cheesy dolphin, dolphin.

• 45:27Angela Hartnett?

  Dolphin wa.

• 45:27Nick Grimshaw?

  Dolphin wa, yes. Dolphin noise.

• 45:30Speaker 04

  Dolphin noise.

• 45:31Nick Grimshaw?

  Dolphin noise.

• 45:31Angela Hartnett?

  Dolphin potato, yes.

• 45:34Nick Grimshaw?

  What's the best crisp?

• 45:36Speaker 05

  Hmm, oh, it's gotta be a chicken flavour.

• 45:39Nick Grimshaw?

  Has it?

• 45:39Speaker 05

  Walkers.

• 45:40Nick Grimshaw?

  Oh, no.

• 45:41Speaker 05

  I also like monster munch beef.

• 45:43Nick Grimshaw?

  Oh, yes. Noel?

• 45:45Speaker 04

  Salt and vinegar disco or a square. Maybe scampi fries are good.

• 45:49Nick Grimshaw?

  Oof.

• 45:50Angela Hartnett?

  What's your favourite kitchen utensil?

• 45:52Speaker 05

  Plastic spatula.

• 45:53Angela Hartnett?

  Yeah.

• 45:54Speaker 05

  Take all that cake out the bottom, could also use to fry. I just use it for everything.

• 45:58Nick Grimshaw?

  Omelette flipping.

• 45:59Speaker 05

  Omelette flipping. Yeah, scratch your back.

• 46:03Speaker 04

  I like those sort of bacon, you know, scissors that you can't meet with.

• 46:06Speaker 05

  Oh, yes.

• 46:06Speaker 04

  They're called bacon scissors.

• 46:07Nick Grimshaw?

  Bacon scissors.

• 46:08Angela Hartnett?

  Yeah.

• 46:08Speaker 04

  Yeah, they're creepy, but.

• 46:09Nick Grimshaw?

  Yeah, they're quite weird.

• 46:10Angela Hartnett?

  Like them.

• 46:11Speaker 04

  Who invented those? I imagine they wouldn't get past Dragon's Den.

• 46:17Speaker 05

  Yeah, no, no.

• 46:18Nick Grimshaw?

  Final one. What is the best condiment? Alison Hammond?

• 46:23Speaker 05

  Golden syrup.

• 46:24Nick Grimshaw?

  Oh.

• 46:25Speaker 05

  Put it on everything.

• 46:26Nick Grimshaw?

  What are you putting golden syrup on?

• 46:28Speaker 05

  Put it on rice, put it on spare ribs.

• 46:30Nick Grimshaw?

  Yeah, yes.

• 46:31Speaker 05

  Delicious, pancakes.

• 46:32Nick Grimshaw?

  Yep.

• 46:32Speaker 04

  Hot sauce, surely.

• 46:33Speaker 05

  Hey, don't knock a golden syrup.

• 46:34Nick Grimshaw?

  No, no, yeah, yeah.

• 46:36Angela Hartnett?

  I like that.

• 46:36Nick Grimshaw?

  Noel?

• 46:37Speaker 04

  Ketchup, maybe.

• 46:38Nick Grimshaw?

  Yeah.

• 46:38Speaker 04

  Classic.

• 46:39Speaker 05

  Yeah, but have you ever tried golden syrup with chips?

• 46:43Angela Hartnett?

  Never. Got to say, never tried that.

• 46:46Speaker 05

  I went to Devon once, I went to Devon, right? And I had fish and chips, right? And they said, do you want golden syrup? I was like, first of all, that's a bit weird. Secondly, I thought, well, wedding room, I'm in Devon.

• 46:58Nick Grimshaw?

  Wedding Devon.

• 46:58Speaker 05

  All right, go on then, go for it. Thought, let's see what happens. I had the fish and chips and I've never tasted such lovely fish and chips with golden syrup on.

• 47:07Angela Hartnett?

  See it all over.

• 47:09Speaker 05

  I'm not even joking, on the chips, on the chips. Oh, it's delicious.

• 47:12Nick Grimshaw?

  Just Googled it, definitely not a thing in Devon.

• 47:14Speaker 05

  It was lovely.

• 47:16Angela Hartnett?

  Never heard of that, I must say.

• 47:18Speaker 05

  Honestly, it's a thing and it was amazing.

• 47:20Angela Hartnett?

  Well, I might have to try that then.

• 47:22Nick Grimshaw?

  Um, thank you, guys. That was the end of your fast food quiz. I think that was good. I think that made sense. It wasn't fast.

• 47:29Speaker 05

  So slow.

• 47:30Nick Grimshaw?

  It wasn't fast.

• 47:30Angela Hartnett?

  Right, we're gonna go and check the Angel Delight.

• 47:33Nick Grimshaw?

  Yeah, well, shall we see if that Angel Delight's still there? Then you can test, Dan. Yeah, we'll wait here and then you can get the dessert.

• 47:37Speaker 05

  Oh, lovely, I'm excited about this.

• 47:39Angela Hartnett?

  That tasted so good.

• 47:40Speaker 05

  Oh, have you never tried this before?

• 47:42Angela Hartnett?

  Yes, I've made this before.

• 47:43Speaker 05

  Oh, okay.

• 47:44Angela Hartnett?

  My mum used to buy an Angel Delight.

• 47:46Speaker 05

  It sets so quickly, doesn't it? Oh, that is lovely, man.

• 47:50Angela Hartnett?

  Batter scotch.

• 47:51Speaker 05

  I tell you what would be nice on top of that, a bit of golden syrup.

• 47:57Angela Hartnett?

  I think they've won that goodie bag.

• 47:58Nick Grimshaw?

  Good, that's good, Ange.

• 47:59Angela Hartnett?

  I think that's good. They deserve the goodie bag.

• 48:01Nick Grimshaw?

  They deserve it.

• 48:02Speaker 05

  Yeah.

• 48:03Nick Grimshaw?

  A half booking challenge and smashed it.

• 48:06Speaker 05

  Get your bag.

• 48:07Nick Grimshaw?

  Get in the bag. Noel and Alison, the goodie bags are yours. Round of applause for that, Peter Martin. And don't forget, you can watch Bake Off on Channel 4 right now. Guys, thank you so much. That was so fun. Alison Hammond and Noel Fielding, everybody. Thank you, Noel, thank you, Alison.

• 48:29Nick Grimshaw?

  Well, thank you to Alison Hammond and Noel Fielding for joining us on Dish. Before we go, I thought we could go through the Dish inbox.

• 48:35Angela Hartnett?

  Okay.

• 48:36Nick Grimshaw?

  Um, up first, we're gonna hear from Situ who got in touch with pictures of her golden chicken and tomatoes with green beans. Um, you made this for Sophie Willan. Send in pictures.

• 48:46Angela Hartnett?

  There we go.

• 48:47Nick Grimshaw?

  Oh, there we go. That was good, that was really good. That was good. And also, I will say, quite a good photo because I tried to take pictures of food to send you recently and.

• 48:58Angela Hartnett?

  Not good.

• 48:58Nick Grimshaw?

  Not great.

• 48:59Angela Hartnett?

  Not good.

• 48:59Nick Grimshaw?

  Not great.

• 49:00Angela Hartnett?

  That is a good, and she's got lovely crispy skin. Yeah, that looks very good.

• 49:03Nick Grimshaw?

  That was a good one. And she said that even her picky husband went back for seconds.

• 49:09Angela Hartnett?

  Very good.

• 49:10Nick Grimshaw?

  So that's a good one to try.

• 49:11Angela Hartnett?

  Yeah, we love that.

• 49:12Nick Grimshaw?

  Then we heard from Michael in Iowa. A first time Dish recreator.

• 49:17Angela Hartnett?

  Right.

• 49:17Nick Grimshaw?

  Made the grilleders that you made for Jamie Leo Donnell. And let's have a look.

• 49:23Angela Hartnett?

  Yeah.

• 49:24Nick Grimshaw?

  Oh, yeah, the grilleders.

• 49:24Angela Hartnett?

  That was with the tuna, the olives.

• 49:26Nick Grimshaw?

  Yeah, like grilled tuna, olives and peppers on a stick.

• 49:29Angela Hartnett?

  Very nice.

• 49:29Nick Grimshaw?

  Really good. Thank you, Michael in Iowa. And then finally, Rachel and Tom, they recreated their bucatini al assina?

• 49:36Angela Hartnett?

  Assassina.

• 49:37Nick Grimshaw?

  Assassina.

• 49:38Angela Hartnett?

  Assassina, well, that's what I say.

• 49:40Nick Grimshaw?

  Yeah, assassina. That was the sort of fried spaghetti that a southern Italian dish.

• 49:44Angela Hartnett?

  Yeah.

• 49:45Nick Grimshaw?

  So good. Um, the one that Serge loved, that everyone loved, Nigella loved.

• 49:49Angela Hartnett?

  Nigella.

• 49:50Nick Grimshaw?

  That's a real good one.

• 49:51Angela Hartnett?

  I've put that a few times since then. And actually, friends have, loads of people commented about that one.

• 49:56Nick Grimshaw?

  Yeah, it gets a lot of press, that one. Uh, if you fancy getting in touch with us, you can always email us [email protected]. Um, you can send us your food photos if you like. Photos, I think, work really well on a podcast.

• 50:07Angela Hartnett?

  Yes.

• 50:09Nick Grimshaw?

  They'll, they sound great to look at.

• 50:12Angela Hartnett?

  We love it.

• 50:12Nick Grimshaw?

  They do. Um, but yeah, get in touch with us. Thank you for listening, thank you for watching, and we will see you next week for more Dish.

• 50:19Angela Hartnett?

  Bye.

• 50:23Nick Grimshaw?

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

• 50:30Angela 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.

• 50:39Nick Grimshaw?

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

• 50:45Angela Hartnett?

  Dish from Waitrose is a Cold Glass Production. Waitrose, the home of food lovers.