Pod Insights Dish Gemma Arterton learns the secrets of a perfect crab, fennel and chilli linguine About this episode Angela makes claggy crab pasta a thing of the past!
Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex with her husband - the actor Rory Keenan - plays a MI6 officer, heading up the Russia desk in a thriller full of buried secrets. But before we get to chatting about the role, Angela is tasked with solving Gemma’s own cooking quandary: avoiding claggy crab linguine.
First up is a glass of Le Arenarie Vermentino di Gallura (available at waitrosecellar.com) to accompany Angela’s homemade soda bread. The wine’s minerality is also the perfect partner for the main course of crab, caramelised fennel & red chilli linguine,with a pangrattato for extra crunch. Dessert is a serving of the best lemon posset, a recipe by Martha Collison, a choice inspired by Gemma’s own skills as a baker and, in particular, her lemon meringue pie.
This is a three-course treat of a meal for Gemma, who is back on our TV screens for the first time since the critically acclaimed Funny Woman. We hear all about the qualities of a good spy, and why Nick and Angela probably won’t be getting a call from MI6 just yet. Gemma reveals how she gets the best out of her performances on stage and delivers our classiest answer for some time in the Fast Food Quiz.
Secret Service starts on 27 April on ITV1 and ITVX.
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 best lemon posset, was created for Waitrose by Martha Collison.
A transcript for this episode can be found at waitrose.com/dish
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0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.
1:04 Speaker 02 Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.
1:07 Speaker 03 And I'm Angela Hartnett.
1:07 Speaker 02 That's right. How are you, Angela?
1:10 Speaker 03 I'm very well, thanks. And yourself?
1:11 Speaker 02 I'm good, yeah, I'm all right. When did I see you?
1:14 Speaker 03 It's been a few weeks, I haven't seen you. I don't think since we last recorded. I haven't seen you in between.
1:18 Speaker 02 We meant to see each other last night.
1:20 Speaker 03 Yeah.
1:20 Speaker 02 And I was excited.
1:22 Speaker 03 Yeah.
1:23 Speaker 02 And then as it got closer and closer to the time, I was like...
1:26 Speaker 03 It's all the way in West London. It's cold, it's wet, you've got to watch videos, you've got to get up early.
1:32 Speaker 02 And I loved that you said something like, "Are you still up for later?" "Fine, if not..." And I said...
1:37 Speaker 03 Get it going out, you see?
1:38 Speaker 02 And I said...
1:39 Speaker 03 And you took it.
1:39 Speaker 02 I'm not. And then I said to Angela, I said, "Did you go last night?" She said, "Well, because you weren't going, I didn't go." And I was like, "Yeah." So we've got this good friendship. And then you both fail.
1:49 Speaker 03 We'll go and see it another time.
1:51 Speaker 02 We'll go and see it another time.
1:51 Speaker 03 We'll see it at our own time, afternoon, have a little lunch.
1:53 Speaker 02 We're going to go and see an exhibition, yeah.
1:54 Speaker 03 Exactly.
1:55 Speaker 02 We'll go another time, yeah. Oh, I know what to talk to you about. I went to the Brit Awards.
2:00 Speaker 03 Yes.
2:00 Speaker 02 It was in Manchester, of course. I know I'm getting older now. Because the train journey there and back...
2:08 Speaker 03 Was better than the Brits.
2:09 Speaker 02 Was the highlight. It really was a highlight. So I've never done a posh train, like an Orient Express situation. So this was like the Belmond Pullman.
2:20 Speaker 03 Lovely.
2:20 Speaker 02 Which is like the UK Orient Express.
2:22 Speaker 03 I've cooked on one of those.
2:23 Speaker 02 Well, that's what I wanted to know. Because the food, so they slowed it down. So you went and had like three courses.
2:29 Speaker 03 Yeah.
2:29 Speaker 02 Lunch. It blew my tiny little mind. I loved it.
2:33 Speaker 03 Yeah.
2:33 Speaker 02 But I was like, are they cooking on this?
2:35 Speaker 03 It's a nightmare.
2:36 Speaker 02 It is. So you, because it's fast as well.
2:39 Speaker 03 Honestly, it's Emma and I did it. And we, where did we do? I think it went down to Kent or back and it was the four courses and I think it was like a hundred and something people.
2:48 Speaker 02 A train.
2:49 Speaker 03 And there were two tiny kitchens. I kid you not, half the size of this table. It was just, and, and also the kitchens weren't near each other. So Emma and I were constantly running up and down like carriages. And Emma said to me afterwards, she was, never make me do that again. Please, never make me do that again. It was just horrible. And you know, and it does, and honestly, you've got to respect the guys who do it all the time.
3:09 Speaker 02 I could not believe it, yeah.
3:10 Speaker 03 They know what menu to do. But we should, I would love to do it because I, when I was a kid, I interrailed. And the best experience is you get in, go on in London and then you sleep and you wake up in Switzerland. And so you see all the mountains and the sky and it's amazing, that sort of feeling. So we should do that.
3:28 Speaker 02 Anyway, the train is firmly docked into Diston Station. Um, because we've got a great guest for you. Gemma Arterton is gonna be here. Um, I just went to say hi to her.
3:40 Speaker 03 Oh.
3:40 Speaker 02 Very excited. We actually hosted an awards ceremony once. Me and Gemma Arterton hosted the British Fashion Awards.
3:46 Speaker 03 Oh, nice.
3:47 Speaker 02 I can't remember what year.
3:49 Speaker 03 Was it good? Was it successful?
3:50 Speaker 02 Hello, me and Gemma Arterton.
3:52 Speaker 03 Well, I'm.
3:53 Speaker 02 Obviously, yes.
3:54 Speaker 03 Just checking.
3:54 Speaker 02 Yeah. No, it was.
3:55 Speaker 03 I mean, have you done it since?
3:57 Speaker 02 No, it was a one-off. Um, very weird, very weird. And but Gemma's gonna be here to talk about her new show, Secret Service, which is all about.
4:05 Speaker 03 Secret Service.
4:05 Speaker 02 Secret Service. Did you watch?
4:07 Speaker 03 I did watch it.
4:07 Speaker 02 Did you like it?
4:08 Speaker 03 I did. I got into it actually. I've always wanted to be a spy.
4:11 Speaker 02 Well, we should ask her, who'd make a good spy out of me and you? Because I was thinking when I was on that train, I would be a spy. I'd like to do that sort of spy. But you know, that feels quite like. Yeah.
4:20 Speaker 03 I feel like you're going back like forty years, wearing a very, a nice hat, good suits. Yeah, okay, yeah, I go, yeah, I see what Spike would want.
4:29 Speaker 02 Not now like running around.
4:30 Speaker 03 No, none of that James Bond nonsense.
4:32 Speaker 02 No, no. Well, Gemma will be here to talk about that, but in other news, she's also a baker.
4:37 Speaker 03 Yes.
4:37 Speaker 02 Uh, she apparently makes a great lemon meringue pie. And we've been having a few more desserts, I feel, this season.
4:43 Speaker 03 Oh, yeah, we're having a dessert today.
4:44 Speaker 02 Yeah, we're not allowed, allowed to say it's a rarity anymore.
4:48 Speaker 03 Are we not?
4:49 Speaker 02 Oh, gosh. Because we always say it and then it's not that rare. Um, but before we get Gemma in, what is seasonal, Angela Hartnett?
4:55 Speaker 03 Uh, Amalfi lemons.
4:57 Speaker 02 Amalfi lemons.
4:58 Speaker 03 And they're banging season now, citrus season now, you've just had, uh, Seville oranges. Got blood oranges now, uh, still for another month or so, and then Amalfi lemons. And these will go probably through to, for the next few months. But they're unwaxed lemons, they're really amazing flavour, nice and large, and they're just delicious, really. And you can do so much, you know what to do with a lemon.
5:19 Speaker 02 Yeah, we do know what to do with a lemon, but just pretend we don't.
5:21 Speaker 03 Okay.
5:21 Speaker 02 What would you do with this specifically Amalfi coast lemon?
5:27 Speaker 03 Well, the other things that are coming into season now, asparagus and peas. So I'd do a lovely, just boiled, simple asparagus with butter and then freshly grated lemon rind on it. And some parmesan, you can do a lovely lemon butter chicken, which I think fantastic with it. Or a cacciatore, which is with lemon, rosemary and garlic, where you basically just cut the lemon into pieces, just squeeze that on with some white wine and that sort of helps cook the chicken.
5:50 Speaker 02 Hmm.
5:50 Speaker 03 Or lemon and pea risotto, which is another great thing. But they've got real sweet, fragrant flavour. They're not as acidic as your, you know, your bog standard lemon. And the other thing is you can really eat the pith. You know, you always say you don't, but when you cut it in half, it's a really thick pith. And so you can make lovely little, you can take the skin with the pith and then boil them three or four times in sugar water. And then you can caramelise them, make them like a sort of lemon candy as well. So there's loads you can do with these lemons.
6:16 Speaker 02 Delicious.
6:17 Speaker 03 And the classic, obviously from Amalfi, is the limoncello.
6:20 Speaker 02 Am I gonna use lemons today?
6:21 Speaker 03 Uh, yeah, I've made lemon posset for Gemma.
6:23 Speaker 02 Oh, yes, let's get Gemma on soon.
6:27 Speaker 02 Hi Gemma Artson.
6:29 Speaker 04 Hi.
6:30 Speaker 02 Welcome. How are you?
6:32 Speaker 04 Nice to see you. So exciting.
6:34 Speaker 02 Gemma's coming.
6:36 Speaker 04 Thanks for having me.
6:37 Speaker 02 Thanks.
6:37 Speaker 04 I'm just doing really well, yeah. I'm happy to be let out for the day.
6:41 Speaker 02 Yeah.
6:41 Speaker 04 I've got two kids now and it's just hard.
6:47 Speaker 02 It's a hard day. How old are they, Gemma?
6:49 Speaker 04 Three and five and a half months.
6:52 Speaker 02 Oh, wow. Who?
6:53 Speaker 04 Angela Soda-Bread. I make soda bread.
6:56 Speaker 02 I know. That's what I'm saying. Yeah. Okay, let's welcome our guest then, please. Angela, let's do it. A brilliant actor is here to spill the secrets about her role as an MI6 agent. Yes. In return, we're going to help her unravel the mystery of her, and I quote, "claggy, crabbling wind." It's Gemma Artson, everybody. Welcome. Hi, Gemma.
7:22 Speaker 04 So happy, Gemma.
7:23 Speaker 02 How are you?
7:24 Speaker 04 Oh, I'm so ecstatic to be here. I'm so happy. Thank you so much.
7:28 Speaker 02 Thank you for coming. I was very happy that you were coming to see us. Because I was saying to Angela, I was like, there's a time when I saw Gemma Artson all the time.
7:35 Speaker 04 Out and about.
7:36 Speaker 02 Out and about. Clubbing, on the radio. And I said, there was a time we hosted the British Fashion Awards together.
7:42 Speaker 04 We did, we did.
7:43 Speaker 02 And Angela said, did it go well? Did you do it again? And I said...
7:45 Speaker 04 We weren't invited back.
7:49 Speaker 02 Just the once.
7:50 Speaker 04 Oh.
7:50 Speaker 02 Just the once.
7:52 Speaker 04 Maybe we weren't fashion enough of the Fashion Awards.
7:54 Speaker 02 We weren't, no, we weren't. I'm sure that's not true. Anyway, it's great to see you.
7:58 Speaker 04 Thanks for seeing you.
7:58 Speaker 02 And I'm so happy that all three of us are hosting the Fashion Awards this year.
8:03 Speaker 04 Have us back.
8:06 Speaker 02 How are you though? How is life for you?
8:08 Speaker 04 Great. Yeah, I'm really well. I've just had another kid and so I'm in the thick of that. But it's all lovely and getting back into it again. You know, coming back from the... Brink of exhaustion, you know, you know, but it's all good.
8:25 Speaker 02 It's all good, yeah.
8:27 Speaker 03 You're managing, you're perfect. You look great. You don't look exhausted.
8:30 Speaker 04 Power of the paintbrush.
8:31 Speaker 03 You look fabulous.
8:32 Speaker 04 Thank you so much.
8:34 Speaker 02 And I feel like you should get started.
8:36 Speaker 04 I'm looking at this bread and I'm like.
8:39 Speaker 02 You've got to have some of the bread and Angela, you can tell us what we have here. This is your soda bread.
8:42 Speaker 03 So it's soda bread, yeah.
8:43 Speaker 02 Which I've never, you've not made on a dish before.
8:46 Speaker 03 Never made bread before, but soda bread I do like because it's really easy to make. It's literally flour, two types of flour, wholemeal flour, normal flour, bicarbonate of soda and buttermilk. And they, and a bit of salt and touch of sugar. And you just mix it all together and straight in the oven. There's no proving, there's no, um, to rise and bat it back. And it's really, really good. It's easy to make.
9:06 Speaker 02 I love soda bread.
9:07 Speaker 03 Yeah, it's good. Well, I know I've got to make it. I've got to find a gluten free soda bread recipe.
9:11 Speaker 02 A cracker, which I initially was like, I don't want to eat that. I've eaten 600 of these today.
9:17 Speaker 03 So you make that as well then?
9:18 Speaker 04 I make it. Yeah. So my husband's Irish, so I'm an honorary Irish person now. And I do say so. We spent a lot of time in Ireland and, and, uh, oh, the best is when you go into a bakery. They just made it that morning. You take it back with you, but it's so easy to make at home. Because as you said, you don't have to wait for anything to prove.
9:38 Speaker 03 Oh, it's just brilliant.
9:39 Speaker 04 And you can just use your hand to mix it. You don't even need a spoon.
9:42 Speaker 03 No, no, no, just. It's true though, you do just mix it all together.
9:46 Speaker 02 Mix it all together. Hey, we're going to talk about your, um, claggy crab linguine, which by the way, they're Gemma's words, not mine. Before we do though, um, we are going to start with a glass of a vermentino, but cheers Gemma.
9:59 Speaker 04 Thank you.
10:00 Speaker 02 And welcome.
10:01 Speaker 04 Thank you so, we did it.
10:03 Speaker 02 Cheers. Welcome.
10:04 Speaker 04 Cheers.
10:05 Speaker 02 Oh, yeah.
10:06 Speaker 04 Mmm, that's lovely.
10:08 Speaker 02 Yeah, nice minerally wine. That will be fantastic with what we're having today.
10:12 Speaker 03 It will with our crab linguine.
10:14 Speaker 02 Crab linguine. But before we talk about, well, your brand new show that we need to talk about Secret Service. And before we talk about the linguine, we always like to do our likes and dislikes of our guests. First on the list of loves was anything crunchy.
10:28 Speaker 03 Yeah, anything.
10:29 Speaker 02 Anything crunchy.
10:30 Speaker 04 Yeah, I just love crunch. I it's funny because I I I would veer away from sloppy food. I don't really like sloppy that much, but a good crunchy anything.
10:40 Speaker 02 What sort of things are you veering away from in the sloppy arena?
10:43 Speaker 04 Yeah.
10:43 Speaker 03 Mashed potato, risottos.
10:45 Speaker 04 Not really, yeah, not so much. Anything that's kind of runny, like a runny egg or, you know, I I want it to have a bite bite. I wanna know that it's a bit cooked. I don't like raw meat and anything like that. I I like a crunch.
10:58 Speaker 02 And you also love ginger.
10:59 Speaker 04 Mmm.
11:00 Speaker 02 Uh how are you having your ginger?
11:02 Speaker 04 Um, I like it neat.
11:05 Speaker 02 Yes.
11:05 Speaker 04 Um, I like to munch on ginger, uh raw.
11:09 Speaker 02 Mm hmm.
11:10 Speaker 04 I like that hit.
11:11 Speaker 02 Mmm.
11:12 Speaker 04 But um any form, crystallized.
11:14 Speaker 02 Mmm.
11:15 Speaker 04 Pickled, you know, that what's the ginger that's in the jar, that one?
11:18 Speaker 03 The pink one, the pickled one.
11:20 Speaker 04 Pickled ginger. Oh, that's delicious. Any ginger.
11:23 Speaker 02 Mm hmm. Any ginger.
11:24 Speaker 04 Ginger biscuits, ginger nut?
11:26 Speaker 02 Yes.
11:26 Speaker 04 Biscuit?
11:27 Speaker 02 Love, love ginger nut. Uh the Gemma Arts and dislikes were dill.
11:32 Speaker 04 Ugh.
11:33 Speaker 03 Oh, gosh.
11:34 Speaker 04 I hate dill.
11:36 Speaker 02 You hate dill?
11:36 Speaker 04 So dill, but I hate it.
11:37 Speaker 02 What do you know what caused the dill hatred? Does it snuck in something by surprise?
11:41 Speaker 04 No, it's just it's I it's inexplicable. I just, because I like pickles.
11:46 Speaker 02 Mm hmm.
11:46 Speaker 03 Is it too fragrancy, do you feel?
11:48 Speaker 04 It's very pungent. Even the smallest amount, you can really feel it, can't you?
11:52 Speaker 03 Yeah.
11:53 Speaker 02 Yeah, when we asked you what you wanted today, you said you wanted a pasta, but you wanted, I loved how you wrote it, saying a a simple but delicious pasta like you'd get in Italy.
12:01 Speaker 04 Oh, but when, I mean, when you go to certain places in Italy as well, and the produce is so good that you don't need to do much with it at all. And you can't replicate it really outside of that place. You know, I just have such strong memories of eating a tomato there and crying because it was unreal.
12:23 Speaker 02 Yeah.
12:23 Speaker 04 And so making, yeah, a simple pasta.
12:26 Speaker 02 Can't beat something like that.
12:28 Speaker 04 Yeah.
12:28 Speaker 02 Is there anything that you love to make at home that is quite just for you and the rest of the family are like, oh, I can't believe you're having that?
12:36 Speaker 04 Basically, anything that I make. Um, my poor son just, I could just see him just being like, oh my god, not again.
12:43 Speaker 02 What we have in. What sort of things, what do you like to cook at home?
12:46 Speaker 04 I do. Do you know, it's funny, I I lo- I love to bake. I love to make things that are methodical and take time. My husband's an amazing cook. And.
12:55 Speaker 02 And do you think that makes you cook less?
12:57 Speaker 04 Yeah. Yeah, I have to admit, you know, main course, that's not my forte. I remember when we first got together, cooking him this curry and it was absolutely disgusting. It was a cabbage curry, but the, but it was like shiranga, you know, like it was meant to be good. But I cooked, I chopped it too big and I, it was so disgusting. And last week I said, let me do the roast today so that I just get back into it. And he went, no, it's all right. I'll do it. Maybe I cooking deteriorate.
13:31 Speaker 02 She was like, let me, no, you're right. And do you miss living in the, how long have you been in the country now?
13:39 Speaker 04 Four years.
13:40 Speaker 02 And is there anything that you miss or anything that you think country life does really well? That the city doesn't and anything that you're missing from being in the city?
13:48 Speaker 04 Yes. So you can't get good sushi where we are.
13:51 Speaker 02 Right.
13:52 Speaker 04 On your doorstep.
13:53 Speaker 02 No.
13:53 Speaker 04 I miss, we always talk about that.
13:56 Speaker 02 Don't you? Cause you can order.
13:57 Speaker 04 You just get it like that. It's a gastropub vibes.
14:01 Speaker 02 Yes.
14:01 Speaker 04 So that's why I asked Angela to do, have pasta today. Cause I don't think you can get good pasta around where we are, but you do get good roasts.
14:10 Speaker 02 Oh, yes.
14:11 Speaker 04 Can't have it all.
14:12 Speaker 02 Can't have it all.
14:13 Speaker 04 So we expect that. Um, and we don't get like, um, Deliveroo or anything. And we used to spend so much money when we lived in London on takeaways. And now we don't ever get takeaways. You know, it's weird. Rory does all the cooking.
14:27 Speaker 02 We've got Rory, you don't need Deliveroo. Yeah, you've got Rory, that's all, yeah. The pasta has arrived.
14:35 Speaker 03 Tuck in because.
14:36 Speaker 02 Yeah, you start.
14:37 Speaker 03 It will go claggy.
14:38 Speaker 04 It's beautiful.
14:39 Speaker 02 And, okay, so we are having what exactly Angela?
14:43 Speaker 03 Crab with caramelized fennel and red chili linguine. So yeah, it's based on a crab linguine, but what we do first is we take a fennel, slice it very thinly. Put in olive oil in a pan and cook it down very slowly for about 10 minutes. So it starts to caramelize. So you put it in a pan with a shallot. Um, caramelize it with the lid on for about five minutes and take the lid off and it will start to. Brown. Um, and then at the same time, you cook your pasta. So it's all going on at the same time. And then you add your chili to your fennel, some lemon rind.
15:13 Speaker 02 Mm hmm.
15:13 Speaker 03 Um, once your pasta is cooked, you toss all that into the fennel and the chili mix. Um, and then you add your crab, touch of lemon juice and basil, and I've added a little bit of parsley as well. And then we've made a little bit of pangretatas.
15:27 Speaker 04 I was gonna say, there's a little crunch on there.
15:29 Speaker 03 So we've added that on top.
15:31 Speaker 04 Thank you very kindly. That was hard for me because I had a fork for them.
15:35 Speaker 02 No, you get, you start, Gemma, please.
15:36 Speaker 04 But I wanted to learn and listen.
15:38 Speaker 02 No, get in there and get involved. So that sounded really quick and easy. For me, I always think like fennel.
15:44 Speaker 03 Yeah.
15:45 Speaker 02 Is something I've got to cook for ages, but no.
15:48 Speaker 03 Because it's sliced very thin.
15:49 Speaker 02 So you do it on the, what's the chat, mandolin?
15:51 Speaker 03 Mandolin, or by hand, if you, you know, if you're worried about that.
15:54 Speaker 02 So very thin.
15:55 Speaker 03 Very thin.
15:56 Speaker 02 Get that in, get that caramelized.
15:58 Speaker 03 Get it cooking down with the lid on or parchment paper to seal in that sort of steam. And it will cook very quickly for about five minutes. Take the lid off and then it caramelize itself, you see.
16:08 Speaker 04 Not claggy.
16:09 Speaker 02 Not claggy? How do you make?
16:10 Speaker 03 Obviously, the last bit is the cooking water. And honestly, I mean, I've done it times where I've never added cooking water. And I've literally cooked for my family one time, about 20 of them. And we're all in Italy and my, my friend who was with us, Salvatore, goes, mm, he's like this, mm, so you forgot about the cooking water, I see? Because he was right.
16:27 Speaker 02 Sorry.
16:27 Speaker 03 Because I had and it would all sort of start, it's that last minute thing.
16:32 Speaker 04 But did you not add it because you were distracted or? Because I think that's what I would do. I would get too like busy in the, oh no, I've got to serve now and forget that bit.
16:43 Speaker 03 I think you forget it. I think, or sometimes you don't add enough. So I think the key is what you said, sometimes it says a couple of ladles. But a couple of ladles, quite a lot of water. So I always add a little bit. And the other key is serve it and eat it.
16:55 Speaker 04 Get it out.
16:55 Speaker 03 You know, if you're.
16:56 Speaker 02 Get it out. So how do we avoid what Gemma has experienced and I've experienced where it's gonna be? Claggy.
17:02 Speaker 03 Um, I think it's having the right ratio of crab and and whatever you're doing in your dish to pasta. You know, have enough that it covers and smothers it. I don't know whether you do, and either of you do this, but don't pre-cook your pasta. Always cook it fresh.
17:16 Speaker 04 Yeah.
17:17 Speaker 03 Then don't, don't drain it or wash it off with cold water or anything like that. So straight in there. And then always straight away, I'd add a little bit of the cooking water and then, and also cook it slightly less.
17:27 Speaker 04 Right.
17:27 Speaker 03 So packet instructions may say twelve minutes, cook it for like ten and a half.
17:31 Speaker 04 Okay.
17:31 Speaker 03 And then the last thirty seconds or minute and a half, you cook it in the pan. And that's when you add your cooking water, you see.
17:38 Speaker 04 Do you use brown meat and white meat or just the white?
17:41 Speaker 03 We just use white.
17:42 Speaker 04 Yeah.
17:42 Speaker 03 But you can use brown as well.
17:43 Speaker 04 Because I think sometimes with the brown, there's the risk though that it can get claggy.
17:47 Speaker 03 Mm.
17:48 Speaker 02 Mm.
17:48 Speaker 04 And I think that's where I.
17:49 Speaker 03 I prefer just white meat, if I'm honest.
17:51 Speaker 04 Noted.
17:52 Speaker 02 I prefer brown on toast.
17:54 Speaker 03 Brown on toast.
17:54 Speaker 02 White in pasta.
17:55 Speaker 03 There you go.
17:56 Speaker 02 And we eat cooked crab or raw crab?
18:00 Speaker 03 It's raw crab.
18:01 Speaker 02 Yes.
18:01 Speaker 03 But what you've done, you've pre-cooked it in the sense that you boiled the crab and you pick all the meat from it. When you buy it in supermarkets like Waitrose, it will come in a little tub and it's pasteurized and stuff. But if you're doing your crab at home. You know, you've semi-cooked it because you're cooking it to get all the meat out and then you re-cook it or reheat it rather in the pasta.
18:19 Speaker 04 Right.
18:20 Speaker 03 Yeah.
18:20 Speaker 02 Mm.
18:20 Speaker 04 Right.
18:21 Speaker 02 Is there anything else that you would add to this?
18:23 Speaker 03 Um, you could add a bit of garlic, a bit of dry chili, but I think, I think you've got enough ingredients there. It's like Gemma said earlier, the thing about Italian food is less is more.
18:31 Speaker 02 Mm.
18:32 Speaker 03 You don't wanna start adding more ingredients. They just, they don't, they don't like that.
18:35 Speaker 02 They don't need it.
18:36 Speaker 03 Three or four ingredients maximum, that's what they like.
18:39 Speaker 02 They don't need it. You have made a pango tato for you and Gemma.
18:42 Speaker 03 Mm.
18:42 Speaker 02 Cause it's crunchy.
18:43 Speaker 04 Mm.
18:44 Speaker 03 Yeah.
18:44 Speaker 02 What, how do we do this again? Bread crumb, pan fry it.
18:47 Speaker 03 Pan fried in a touch of butter, olive oil, and you can season it up with a, like a clove of garlic, which you remove or. Uh, a bit of rosemary and you can add a little bit of lemon if you want, but yeah.
18:57 Speaker 04 Can you pre-make pango tato to have in the fridge and then you can just chuck it out?
19:01 Speaker 03 You can leave it outside. It's any bread outside. Well, I mean, you can leave it in your kitchen.
19:07 Speaker 04 Not on the doorstep.
19:09 Speaker 03 If you put it in the fridge, it could go soggy again. So you don't, so you'd leave it outside. So, yeah, if you're having this the next day, you can make it the day before. It's easy. Yeah, it's not a big deal. Or keep it in your larder, yeah.
19:23 Speaker 02 It's really good.
19:23 Speaker 04 This is beautiful.
19:24 Speaker 02 And if you want to try this dish at home, all the ingredients in today's show are, of course, available at Waitrose. And get the recipe on waitrose.com/dishrecipes. The wine pairing, minerally.
19:38 Speaker 04 It's so minerally.
19:39 Speaker 02 So minerally.
19:40 Speaker 04 Yummy.
19:41 Speaker 02 Um, it's like a gravel driveway.
19:45 Speaker 02 Delicious. Delicious. It's a vermentino, um, which is considered the, the perfect pairing for a crab pasta.
19:54 Speaker 03 Perfect pairing. Do we think that?
19:55 Speaker 04 It's all meant to be.
19:56 Speaker 02 Say if you were at the back of King's Cross right now, Gemma, where would you?
20:03 Speaker 02 Where would you?
20:04 Speaker 03 Think you were.
20:05 Speaker 02 Think you were. Like, where would we like to be doing this? Like a crab linguine with a glass of white wine.
20:12 Speaker 04 Oh, my gosh.
20:13 Speaker 02 Where would you like to go?
20:14 Speaker 03 Well, we were talking about it earlier, because, yeah, Amalfi Lemon.
20:17 Speaker 04 Amalfi.
20:17 Speaker 02 Oh, Amalfi, imagine.
20:19 Speaker 04 I mean, if I could be in Amalfi all the time.
20:22 Speaker 02 Yeah.
20:23 Speaker 04 It's the most stunning, beautiful.
20:26 Speaker 03 There's, there's a great restaurant in Sicily called La Pinetta, and it's on the beach. And if you eat there at a certain time, by the time your meal's finished, your feet are just covered in the sea. And that's the sort of restaurant you want to be eating this in, because you're just literally in the sea eating.
20:42 Speaker 02 We could dip them in the Regent's Canal.
20:44 Speaker 03 No, we could, yeah.
20:49 Speaker 02 Hey, we should talk about your new show.
20:50 Speaker 03 Yes.
20:50 Speaker 04 Oh, yeah.
20:52 Speaker 02 Andrew and I watched, I watched it, uh, you've watched it.
20:55 Speaker 03 Yep.
20:55 Speaker 02 We both thoroughly enjoyed Secret Service. Quite our kind of show.
21:00 Speaker 04 That's it. Oh, good. That's good.
21:01 Speaker 02 Definitely. Definitely one for you as well. I know that you love a spy. Spy situation.
21:08 Speaker 03 Did you enjoy making it?
21:09 Speaker 04 I did. I loved it. I, um, it was a great team. We, we have, um, the director, James Marsh, is kind of like a big deal. He did, um, did Man on Wire, that won an Oscar, and in Theory of Everything. And anyway, we, I loved him. And, um, and we had this wonderful cast. And also the producers I worked with before on this other show I did called Funny Woman. So it's like a nice family. And um yeah, I got to play, she isn't a spy, but she's a spy handler, so she she trains spies.
21:41 Speaker 02 Right.
21:41 Speaker 04 Um, and it was really fascinating, actually, delving into that world, which is a real world, like these people that work for MI six, which is different to MI five.
21:51 Speaker 02 Mm hmm.
21:51 Speaker 04 Which is something I learnt.
21:53 Speaker 02 Yeah, what is the difference?
21:54 Speaker 04 MI five is um home turf.
21:57 Speaker 02 Uh huh.
21:58 Speaker 04 MI six is international.
21:59 Speaker 02 Everything of all time. Did you know that? I did know that. Did you? Yeah. Wow, I never thought, I just thought like different floors. I did.
22:06 Speaker 03 They do have different buildings.
22:07 Speaker 02 Right.
22:08 Speaker 03 Different buildings. There's a little bit of.
22:09 Speaker 02 Oh, you wanna be MI six, then don't you?
22:11 Speaker 03 MI six.
22:12 Speaker 02 You wanna be MI six.
22:13 Speaker 04 Internationale.
22:15 Speaker 02 You wanna be Internationale.
22:16 Speaker 03 You're head of the Russian desk, aren't you?
22:18 Speaker 02 Yeah.
22:18 Speaker 03 And it feels like in those first two episodes, we thought you've just recently been promoted or they're just checking out how you're doing and stuff.
22:26 Speaker 04 Yeah, she's she's a sort of maverick, young, uh youngest head of the Russia desk.
22:30 Speaker 02 Hmm.
22:31 Speaker 04 Um, high pressured job, obviously, because of the, well, it's called the new Cold War, what's going on between uh with Russia at the moment.
22:38 Speaker 02 Yeah.
22:39 Speaker 04 Um, and the influence they're having over certain uh nations and governments. So she's in this job and she's worked very hard to get there and it's a, you know, she's passionate about it, but it's um, yeah, it's tentative. It's often that people leave and are fired and in those positions often because it's such a high pressure job.
22:58 Speaker 02 But I was saying earlier that I love that when, I've only seen the first episode, but you're in. And I love that, because I hate when I watch something and nothing happens and people say, oh, what?
23:08 Speaker 04 It's a slow burn.
23:09 Speaker 02 And I'm like, we haven't got time for a slow burn. I like that we start and we are immediately in. And I also really like that it's not, you're not spoon fed exactly like this is the baddie and this is the goodie. You're just like watching, trying to figure things out, like kind of like a good book, you know, like you're like interested into what is, you know.
23:27 Speaker 04 Well, this is based on, this is a book adaptation.
23:30 Speaker 02 Well, there we go.
23:31 Speaker 04 So there you go. It was, it is a series of books, uh the Secret Service by Tom Bradby, who has done the adaptation, who's also the ITV uh News at Ten anchor.
23:41 Speaker 02 And he's in it.
23:42 Speaker 04 Yes, he does feature in it.
23:44 Speaker 02 He's in it.
23:44 Speaker 03 Right, yes.
23:45 Speaker 04 I know, I've put myself in it.
23:47 Speaker 02 Oh my god, I didn't know that, but when I saw him in it, I was like, oh my god, how did he get in?
23:52 Speaker 04 It's him!
23:52 Speaker 02 And he bloody made it!
23:53 Speaker 04 And they get lots of people from ITV to be in it to make it feel legit. So like Robert Peston and like GMB people.
24:00 Speaker 02 Yeah, I think that's fun though, because it makes it feel legit. I love that. I always hate when I'm in a drama and, not in one, watching one.
24:08 Speaker 03 When is that gonna happen?
24:10 Speaker 02 No, but when I'm like well into a drama and then they've got like rubbish graphics that the news wouldn't have. And I'm like, just use the news ones. Use the real people, please, yeah. I also felt like I like knew you in it.
24:22 Speaker 04 Well, that's nice in a way though that you say that because she's meant to feel, because sometimes you watch spy shows and they're kind of like unattainable people. But these people that work for our, you know, secret service are real people that are living amongst us and they have, you know, they have lives and they have kids and families and relationships, whatever. And to make it feel real, yeah.
24:45 Speaker 02 When can we see the the rest? Because now we're in. When can everyone who's listening and watching?
24:50 Speaker 04 I'm so sorry, you're gonna have to wait to the end of April. I think it's the end of April.
24:53 Speaker 02 Okay, end of April on ITV.
24:55 Speaker 04 On ITV, yes. And ITVX.
24:58 Speaker 02 And ITVX. And well, we actually looked in into some of the key qualities that you would need to join MI6.
25:06 Speaker 03 Oh god.
25:07 Speaker 02 Um, because it's never too late.
25:08 Speaker 04 You never know, Nick.
25:10 Speaker 02 You never know.
25:12 Speaker 02 And these are sort of towards the top of the list, the things. So let's look at these, Ange. Curiosity. Yeah, we're curious.
25:18 Speaker 03 Yes.
25:19 Speaker 02 Yeah. Trustworthiness. I think we're all trustworthy.
25:21 Speaker 03 Yeah, we're trustworthy, I believe so.
25:22 Speaker 02 Problem solving skills, no.
25:24 Speaker 03 No, that's why I'm a bit rubbish.
25:26 Speaker 04 Really?
25:26 Speaker 03 Well, I'm good at problem solving, people problem solving. Like if you said to me, oh, by the way, blah, blah, blah, I've got, I would be able to empathise and chat you through it. I'm not sure I would be able to if you gave me, I don't know, I'm trying to think of a problem that a spy would have.
25:41 Speaker 02 Well, it never ends.
25:42 Speaker 03 Well, no, that's what I'm saying, you're caught somewhere and how to get out of.
25:46 Speaker 02 Do my own TV as a spy.
25:49 Speaker 02 Courage. Are you courageous? I don't think I am.
25:53 Speaker 03 I'm not sure in the heat of the moment if they said, "Tell us everything or I'll kill you", that we both wouldn't go, "What do you need to know?" I sort of feel we would.
26:03 Speaker 02 Big bang.
26:04 Speaker 03 You know, they'd have little my dog Betty and they're like, "She's going, I'll tell you everything. What do you need to know?" I think we'd be ruffish, wouldn't we?
26:13 Speaker 02 Yeah.
26:13 Speaker 03 If we thought harm was coming to something we loved or someone we loved.
26:17 Speaker 02 I'd just tell them anyway.
26:18 Speaker 03 Yeah.
26:20 Speaker 02 I'm also a daydreamer. I think you've got to be quite in the room.
26:22 Speaker 03 Yeah, yeah, yeah.
26:23 Speaker 02 Do you know what I mean?
26:24 Speaker 03 Yeah, yeah.
26:24 Speaker 02 You've got to be like, sorry.
26:25 Speaker 04 You're just scratching out.
26:26 Speaker 02 Being held above a cliff. Can you say that again? No, you've got to be...
26:31 Speaker 03 That would be so true.
26:34 Speaker 02 You're such a daydreamer. Yeah, I'd be bad, yeah. Discretion.
26:40 Speaker 04 That's where we wouldn't be good.
26:42 Speaker 02 I see, I think you'd be good at that. I think you'd be good.
26:45 Speaker 04 No, I'm not. I'm too transparent.
26:47 Speaker 02 Maybe you're just a good actor. And I'm like, no, she is good.
26:50 Speaker 04 In real life, though, I blush really easily. But then I guess if you're a spy, you can just pretend to be another character, couldn't you, your whole life?
26:59 Speaker 02 Yeah. Because you're lying to everyone you're meeting, but then you've also got to lie to like your family and friends.
27:05 Speaker 04 Yeah, I just couldn't do it. I'm too much for gossip.
27:08 Speaker 02 Yeah, you're like, guess what? Guess what's happening in Russia?
27:14 Speaker 02 You've also had a very successful career on the stage as well.
27:18 Speaker 04 Yeah.
27:19 Speaker 02 Would you do the stage again? Was it something that you would like to do again?
27:23 Speaker 04 Yeah, it's always going to be there. I love it and yeah, I'll get back there.
27:27 Speaker 02 I just think it's so terrifying.
27:29 Speaker 04 Do you know what's funny, though? I love that. And then when it opens, so you rehearse, that's my favorite thing ever, rehearsing. Then you get it up and you do the technical bit and you, you know, test it out, press, and then you have press night, that's terrifying.
27:44 Speaker 03 Yeah.
27:45 Speaker 04 And then it's open and I'm like, oh, it's open now. Just doing it now. But I like this.
27:51 Speaker 02 You like the anticipation.
27:52 Speaker 04 Yeah, like that, like that. And when I was doing a long run of something, which I found really hard, because I'm not good at the little things that are, you know, time consuming. I was writing to a lot of people that I found iconic to invite them along, just so I'd get that buzz knowing they were in. So I'd have.
28:11 Speaker 02 So who did you write to?
28:12 Speaker 04 Michael Caine.
28:13 Speaker 02 Oh, wow.
28:13 Speaker 04 And I'd be like, oh, so and so's in the audience tonight. And all the actors backstage were going, oh, do you want that?
28:20 Speaker 02 Oh, you want that?
28:21 Speaker 04 You want that? You want that? Oh, there it is.
28:24 Speaker 02 Yeah, because you've got to do it.
28:25 Speaker 04 Yeah.
28:26 Speaker 02 Yeah.
28:26 Speaker 03 And wasn't one of your first, if not your first, was it at the Globe?
28:30 Speaker 04 Yeah, it was.
28:31 Speaker 03 Which is incredible to have done that.
28:32 Speaker 02 Maybe that's why you like the fear.
28:33 Speaker 04 It was a baptism of fire. They're right, they're the people and they can touch you.
28:37 Speaker 03 Yeah.
28:38 Speaker 04 And you're battling with pigeons and whatnot.
28:40 Speaker 03 Yeah, because it's open air, isn't it?
28:42 Speaker 04 Yeah, during the day, if you're doing a matinee, they sit on the top. And we had a bum fight in our show. There were brioche, we had a brioche roll fight. And they knew that it was going to, after a while, they knew it was going to be at that time. So they congregated at the top and then come down and get the brioche. But that's when I had my serious monologue.
29:00 Speaker 03 Okay.
29:01 Speaker 04 So I get reeved.
29:06 Speaker 02 I'm doing Shakespeare.
29:09 Speaker 04 Back into serious monologue.
29:11 Speaker 02 And then do you have any pre-show things that you have to do? Are there any superstitions or anything that you always like to do before you take to the stage?
29:18 Speaker 04 Do you know, it's funny you ask because I used to be a little bit anal about warming up and making sure I was, you know, you know, I'd do yoga before and I'd get all myself warmed up and do the vocal exercises and all the tongue exercises. But actually, now I think I just want to have fun and get loosey goosey. Some of my thank yous so much. Delicious. We used, I did this play and with Tamsin Gregg and Rupert Friend and Harry Lloyd years ago. And we used to play this game called bum slap before the cab.
29:51 Speaker 02 Oh, before you go on stage.
29:52 Speaker 04 So we wouldn't necessarily warm up, but be on stage before, you know, the audience come in, obviously. And you have to run around smack each other's bum. Basically, it's you get, you have to smack as many bums as you can. And it was the best warm up ever, because it got you all, oh yeah, and then you were like, you know, you were all loosey goosey. I think I'd rather do bum slap than any of the old rituals anymore.
30:19 Speaker 02 That's a good one for us, Ange, next time we do dish. Little Ange bum slap, so get us going. We'll see how it goes, we'll see how it goes. Oh my god, desserts.
30:29 Speaker 04 Oh, come on.
30:29 Speaker 03 There you go, little lemon posset.
30:31 Speaker 04 Come on. Oh, I'm betting that's very tangy.
30:35 Speaker 02 Oh, that is good. Ooh, yes.
30:37 Speaker 03 It's a bit runny in the centre.
30:38 Speaker 04 But that's what we want, isn't it?
30:41 Speaker 02 Mmm, that is so good.
30:42 Speaker 04 Mmm, that is so good.
30:44 Speaker 02 So tell us what we have here, Angela.
30:46 Speaker 03 So we have the best lemon posset, it's a recipe by Martha Collison. And lemon posset is one of the most simplest desserts to make, because it's literally double cream, sugar, lemon juice.
30:58 Speaker 04 That's it.
30:58 Speaker 03 That's it. And it's just having the right quantities. You boil your cream, add your sugar in there, you can put a bit of the lemon rind in there to enhance the flavour in the double cream, and then you add about 90ml of lemon juice. And it's the chemical reaction of the cream with the lemon juice that sets it, so you don't need anything like gelatin or anything to set it. And then you set it, you either make it the day before, set it overnight, or three hours or something like that in the fridge.
31:25 Speaker 04 That's a good dinner party.
31:26 Speaker 03 And then I grated a little bit of lemon rind, and then we made some homemade shortbread on the side. But it's inspired by your lemon meringue pie. So tell us about that.
31:34 Speaker 04 Well, lemon meringue pie is one of my favourite puddings, desserts, because I do like making pastry.
31:41 Speaker 03 Right.
31:41 Speaker 04 But I also love the curd, making the curd, getting the meringue right and all that, you know, that's the, for me, that's the tricky bit.
31:51 Speaker 03 It's not an easy dessert to make. I've made it lots of times when the meringue starts to wobble when I cut it. And I don't know what I've done, whether I've over baked the meringue, or I haven't done the right temperature, but my mum always makes a great lemon meringue pie.
32:03 Speaker 04 Do you do a deep meringue or a kind of medium?
32:06 Speaker 03 I sort of try and do a deep one, I think, yeah.
32:08 Speaker 04 Yeah, that's hard, I think.
32:10 Speaker 03 But I think that is all the timings of making sure your pastry comes out, then you put your curd in, then you've got your egg whites going and stuff. But you can't rush it, because I did it once where I cooked it and then went to cut it and it hadn't set, so it literally went all over the plate. And that was in front of my family.
32:26 Speaker 02 Oh no.
32:27 Speaker 03 They were very fine, they were like, oh, it still tastes delicious, but you know.
32:30 Speaker 04 Yeah, you know.
32:32 Speaker 03 And my mum, she rushed that, didn't she, yes.
32:34 Speaker 04 Oh no.
32:35 Speaker 02 Angela's mum is a harsh critic.
32:36 Speaker 03 She knew, she knew.
32:37 Speaker 02 She knew. Gemma, it is time for your fast food quiz. Tell us your favourite way to eat eggs.
32:45 Speaker 04 Over easy.
32:47 Speaker 03 Over easy.
32:47 Speaker 02 Is it over easy?
32:48 Speaker 04 Over easy.
32:50 Speaker 02 I was like, what? Over easy, yes, I was like.
32:57 Speaker 02 I was like, what?
33:01 Speaker 04 That would be some weird fetish for us.
33:03 Speaker 02 Whoa, okay, I was like, what?
33:07 Speaker 03 What's your favourite sandwich, please?
33:09 Speaker 04 Peanut butter and jam.
33:10 Speaker 02 Hmm, what's the best form of potato?
33:13 Speaker 04 Um, well, I have thought about this. I had the best potato ever in Inishman, this island off the coast of Ireland. And they just grow them there with seaweed and it was insane potatoes.
33:26 Speaker 03 Oh, wow. With like seaweed butter and stuff?
33:29 Speaker 04 No, so it's a, the islands of, the Inish Islands are off the coast of Connemara. And they grow the potatoes there with seaweed as the fertilizer. They have soil there, but they just serve them boiled with butter.
33:43 Speaker 03 Oh, wow, oh, delicious.
33:45 Speaker 04 And they were, oh.
33:47 Speaker 02 Can we just say that is an answer?
33:49 Speaker 03 Yeah, that is an answer, yeah.
33:51 Speaker 02 A seaweed fertilizer, island off of island potato.
33:56 Speaker 03 We want them now.
33:57 Speaker 02 Some people just say chips.
33:57 Speaker 03 Yeah, exactly.
33:59 Speaker 02 And, should you go next?
34:00 Speaker 03 What's your favourite crisp?
34:01 Speaker 04 Um, ready salted chipsticks.
34:04 Speaker 03 Oh.
34:04 Speaker 04 I don't know if you can get them anymore.
34:06 Speaker 03 Ready salted chipsticks.
34:07 Speaker 02 Great packaging, do you remember?
34:08 Speaker 04 Yeah, see-throughy, striking.
34:10 Speaker 03 Yeah, that's right, yeah.
34:11 Speaker 02 Um, what is the best cheese, Gemma Artson?
34:14 Speaker 04 Um.
34:15 Speaker 02 You've got to pick one cheese.
34:16 Speaker 04 Uh, Stinky Bishop.
34:18 Speaker 03 Oh, nice, yeah, like your strong cheeses.
34:20 Speaker 04 I do, and I like the one that smells the house out, you know.
34:23 Speaker 03 And very soft and runny, yeah, that's good on potatoes. Uh, what's your favourite pasta dish?
34:28 Speaker 04 I think it's crab linguine, although I do like a very simple tomato pasta, but, um, no, I'm gonna go with that.
34:36 Speaker 02 Crab linguine, final answer.
34:38 Speaker 03 Final answer.
34:39 Speaker 02 Final answer, crab linguine, correct. Uh, what is your favourite item on a roast dinner?
34:43 Speaker 04 Um, roast potatoes.
34:45 Speaker 02 Mm hmm.
34:46 Speaker 03 And finally, what's your favourite dish from your childhood?
34:49 Speaker 04 Oh, you're going to take me back.
34:52 Speaker 03 I'm sorry.
34:53 Speaker 04 No, no, do you know what? I think my mum actually did these, um, she called them potato pies. They were jacked potatoes, but you bake them, bake, bake, bake, bake. So they're nice and crispy. Then you scoop out the insides, mash it all up with loads of butter and milk and cheese, cheddar cheese, put it back in the oven, sprinkle a bit of cheese on top. And that was my favourite thing ever that she could.
35:14 Speaker 02 That is the way to do it.
35:18 Speaker 02 Uh, Gemma, we come to the end of the show question. For your chance to win the Waitrose goodie bag as wheeled on by Angela Hartnett. We've got a new trolley.
35:26 Speaker 04 It's a little bit too low, isn't it?
35:28 Speaker 03 It's only got two wheels.
35:30 Speaker 02 We need a different trolley. We need a different trolley. Uh, all you've got to do is answer this question, Gemma.
35:37 Speaker 04 Oh, God.
35:38 Speaker 02 To win the Waitrose goodie bag, please tell us in as much detail as you care to give, what is the best strategy when it comes to a hotel breakfast buffet? What are you eating first? What are you eating last? How long are you there?
35:52 Speaker 04 So, you order your coffee, in that time, you go up and have a look at the buffet.
35:57 Speaker 03 Oh.
35:58 Speaker 04 Have a look. Come back, look at the hot menu. Okay, I'm going to have that on the hot menu. Order that when they come with the coffees. Then go over to the buffet, because you know what's coming. So you know how much room in your tummy you need. And then just get everything from there.
36:17 Speaker 02 That's the correct answer. The goodie bag is yours. I love the mythology of that.
36:23 Speaker 03 I love that, yeah.
36:24 Speaker 04 One of the things I hate about breakfast buffets is the hoverers.
36:28 Speaker 03 Oh, yeah.
36:29 Speaker 04 You know, you just want to go there and get what you want, but you don't want the person with the plate hovering, hovering, hovering.
36:35 Speaker 02 No hovering.
36:36 Speaker 04 So I get out the way.
36:37 Speaker 02 Yes.
36:37 Speaker 04 I need to get my cheese that I never have for breakfast usually.
36:42 Speaker 02 I definitely have things I'd never would have for breakfast.
36:45 Speaker 03 Yeah, it's true.
36:46 Speaker 02 You're like, yeah, some ham.
36:47 Speaker 04 Yeah.
36:48 Speaker 02 Why not?
36:48 Speaker 04 Yeah.
36:49 Speaker 02 It's half seven in the morning, yeah. And we'll have a bit of cheese and ham, yeah.
36:52 Speaker 04 Yeah.
36:52 Speaker 02 Uh, well, Gemma, the goodie bag is yours, of course.
36:54 Speaker 04 Oh, thank you.
36:55 Speaker 02 And Gemma, thank you so much.
36:57 Speaker 03 Thank you so much.
36:57 Speaker 04 Hi.
36:58 Speaker 02 That was really fun.
36:59 Speaker 04 Thank you.
36:59 Speaker 02 A round of applause for Gemma Austin, everybody.
37:02 Speaker 04 Thank you.
37:03 Speaker 02 Thank you, Gem.
37:06 Speaker 02 Massive thank you to Gemma Arterton for joining us on Dish. Before we go, we love when we get messages from you guys. So we thought we'd finish today with an email from Laura, the title of which was just love.
37:20 Speaker 03 Oh, Laura.
37:22 Speaker 02 Love, love. It's like getting an email from you, Andrew.
37:25 Speaker 03 Love, love.
37:26 Speaker 02 And, "Hi Andrew and Nick, I just want to tell you both what an absolute joy it is to listen to your podcast. I've just discovered it this month and I've been binging it non-stop. Since listening to the podcast, I've been totally inspired to give cooking a go. To put it into perspective, last year I made a Betty Crocker birthday cake for a mate. There are three ingredients in a Betty Crocker cake mix. I forgot the eggs, but put it back into the oven, just flour and milk. Twenty minutes in, I remembered I'd forgotten the eggs, so I took it back out, scrambled it all together again with the eggs and shoved it back into the oven. My friend said it tasted like cement and proceeded to throw it up into the toilet." So, not a successful time with Betty Crocker.
38:12 Speaker 02 Since Dish has come into my life, I have hosted a five-course dinner party and my guest told me that at least three of the five were edible.
38:25 Speaker 03 So two to go. So she's improvement.
38:27 Speaker 02 Two to go. Thank you for all the doing. Keep the podcast coming. Well, thank you so much, Laura, and that is...
38:33 Speaker 03 Oh, bless Laura.
38:34 Speaker 02 We're getting in the right direction.
38:36 Speaker 03 Yeah, she's trying, she's trying. I love that.
38:38 Speaker 02 Yeah, well, that's all due to you and shout out Betty Crocker. And if you do want to get in touch with us, you can email us, of course, [email protected] . Well, thank you and thank you, Laura, and we'll see you next week.
38:52 Speaker 03 See you next week.
38:56 Speaker 02 If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.
39:03 Speaker 03 If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes. Dish from Waitrose is a cold glass production.
39:15 Speaker 05 Waitrose, the home of food lovers.
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