Pod Insights Dish Graham Norton, lemon butter trout and a dirty vodka martini About this episode Nick and Angela welcome the legendary chat show host who has been on the Dish dream guest list since the very beginning.
It only took eight seasons but we finally have Graham Norton at the Dish Table. The Irish comedian, broadcaster, writer and king of Friday night TV stops by to chat about his new podcast, Wanging On, which he co-hosts with Maria McErlane. The perfectly titled show sees Graham and Maria offer advice to help tackle a wide range of problems; from neighbourly disputes to unruly pets.
Although Graham lives in a vegan household, he is rather partial to a scotch egg which Angela serves as the episode’s starter alongside a dirty vodka martini made wet at Graham’s request. For the main course, Angela delivers lemon butter trout with roast potatoes & fennel. The trout is paired with a glass of Craggy Range Sauvignon Blanc.
Great food is matched by great chat, with Graham telling us about his full throttle food awakening on a French exchange trip and sharing his expert advice on a couple of Dish dilemmas from our audience. We get to learn about the magic of The Graham Norton Show sofa and why Brad Pitt is yet to take a seat on it. An episode we didn’t want to end featuring a guest we can’t wait to have back.
You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. It's called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Hello, welcome to Dish from Waitrose, I'm Nick Grimshaw.
1:03 Speaker 03 And I'm Angela Hartnett.
1:04 Speaker 02 Not from Waitrose, we're Waitrose adjacent.
1:07 Speaker 03 I like that, Waitrose adjacent.
1:09 Speaker 02 Yeah, Waitrose adjacent, yeah. Anyway, welcome to our second episode of this brand new series. Have you had a lot of people messaging you?
1:18 Speaker 03 When's the new series coming? Not necessarily messaging, when I bump into people. Like, when's the new series? Who's the new guest? Blah, blah, blah, blah. Who's doing Dish like, la, la, la, la?
1:27 Speaker 02 We're grateful for it.
1:28 Speaker 03 So we're very grateful for it, but it's quite annoying.
1:31 Speaker 02 I do love this time of year when, in the past couple of weeks, everyone started like a new chapter. People going back to school, it's a new term. Even though we've not gone back to school.
1:40 Speaker 03 No. Just feel like you are, doesn't it?
1:41 Speaker 02 I like that. Yeah, I saw a lot of people like bemoaning that it's now winter.
1:45 Speaker 03 Oh no, I love winter.
1:46 Speaker 02 It's September and winter's fine.
1:48 Speaker 03 I don't mind.
1:48 Speaker 02 Also, breaking news, it happens every year, so get over it. Truly go over it. So excited for today.
1:54 Speaker 03 Yeah, it's gonna be brilliant.
1:55 Speaker 02 I'm really excited for Graham. Graham Norton.
1:57 Speaker 03 No, that is amazing. This person said to me, she goes, you're getting guests like Graham Norton. And I thought she knew. I said, well, yeah, he's coming on next week. She went, what? And I said, we're actually getting Graham Norton.
2:06 Speaker 02 Oh, she meant guests like akin to what he would have.
2:09 Speaker 03 Yeah, akin to his sort of, which, you know, some of them are huge, like some of the stars he has.
2:14 Speaker 02 He's always been so brilliant and gracious and really kind with his time, very generous as a guest.
2:21 Speaker 03 Yes, yeah.
2:21 Speaker 02 Like when he's been on the radio with me.
2:23 Speaker 03 Didn't he do a quote for your book?
2:25 Speaker 02 Yeah, he did. Yeah. And he did a quote for my book. I go to the same gym as him.
2:29 Speaker 03 Very nice.
2:29 Speaker 02 I don't know if he wants that personal information out there, well, ask him if he can. I gave him his first Jägerbomb. Don't know if he's had one since.
2:36 Speaker 03 I mean, he's basically the new Parkinson. He's up there with Leno, you know, Letterman out in the States. You know, he's amazing.
2:42 Speaker 02 Us.
2:45 Speaker 03 Maybe you, sweetheart. I don't think me stuttering away, duh, duh, duh, duh, duh. Hello?
2:51 Speaker 02 Well, you're right on the money about him being a good chatter because his new podcast is called Wanging On.
2:55 Speaker 03 I know, I've been listening.
2:56 Speaker 02 It's good, isn't it?
2:57 Speaker 03 It's really good.
2:57 Speaker 02 It's very good. He also is a big food and drink fan, so this is saying up to be too good to be true.
3:03 Speaker 03 I know, could be here for hours.
3:05 Speaker 02 Yeah. And before we get Graham in, shall we talk seasonality?
3:08 Speaker 03 Seasonality, I'll do that.
3:09 Speaker 02 Seasonality. Please, please, please. Fig season, everybody.
3:13 Speaker 03 You love figs, I hear.
3:15 Speaker 02 I love figs. How do you know that?
3:16 Speaker 03 You said it the other day when we were talking on the phone. I mean, I don't sit and research you, you know, look at your Wikipedia page.
3:22 Speaker 02 I love them. I really love them.
3:23 Speaker 03 Love them. What do you serve your figs with?
3:24 Speaker 02 Just eat it like that.
3:25 Speaker 03 Yeah.
3:26 Speaker 02 If I'm honest, I'm eating them with everything at the moment. I had one with my breakfast this morning before I left for work.
3:30 Speaker 03 The great thing about fig is you can have it with savoury stuff.
3:32 Speaker 02 Yeah.
3:33 Speaker 03 Have a little bit of mozzarella.
3:34 Speaker 02 Fig salad that you made, I art directed, where we did like fig, burrata, parma ham.
3:40 Speaker 03 Peach salad.
3:41 Speaker 02 Rocket. Oh, is that a peach?
3:42 Speaker 03 But you could.
3:42 Speaker 02 I've been making that with fig.
3:43 Speaker 03 Exactly. That's perfect. Yeah, that works like that.
3:46 Speaker 02 And I made the peach one. I made that twice.
3:48 Speaker 03 Look at you.
3:49 Speaker 02 But yeah, I've been making that with a fig as well, bit of fig, parma ham, bit of cheese.
3:52 Speaker 03 And you can pickle these as well.
3:54 Speaker 02 Oh, really?
3:54 Speaker 03 You can pickle them, then you've got them, we use them, we pickle them all season. And then we use them throughout the winter and serve them with like duck and venison and stuff like that. So they're really great savoury. And then also I think they're great with mozzarella, you can do them with parma ham. And just eat them, as you say. Another one, desserts, because lots of people do fig tart. Sometimes they come with their fig leaf. And this may be stretching a bit, but you can make fig leaf ice cream. Which is delicious. So you take your milk, infuse it with all the fig leaves and just churn it. And it's absolutely delicious.
4:23 Speaker 02 Oh yeah, I love a fig. So they're in season now. So they've just spent all summer getting ready for us.
4:27 Speaker 03 Mmm, they are delicious.
4:28 Speaker 02 Enjoy them. They are delicious, yeah. Enough with the figs.
4:31 Speaker 03 Enough with the figs now.
4:33 Speaker 02 Shall we get Graham Norton in?
4:34 Speaker 03 Yes.
4:35 Speaker 02 Yes.
4:37 Speaker 02 Let's welcome our guest, Angela. Time for a man who really knows the value of a good quality introduction. He's here, he's about to be slightly disappointed. Famous for his sofa, but now he's at our table.
4:49 Speaker 03 The pressure.
4:50 Speaker 02 We've wanted this guest since the beginning of time, truly. A round of applause for the incredible Graham Norton.
4:57 Speaker 04 Thank you very much.
4:59 Speaker 02 Hi.
5:00 Speaker 04 Isn't it weird? I'm having card envy. I'm thinking, I should be holding cards.
5:04 Speaker 02 No, I love when you, as a presenter, I love when I watch you, full stop. But I also love when you read off a card, because I'm like, yeah. Because it's so fun, but it's terrible when someone says, can you just remember all of these things? And you're like, well, no.
5:17 Speaker 04 No.
5:17 Speaker 02 Why would I do that?
5:18 Speaker 04 No.
5:20 Speaker 02 So I love when you go like, your film's caught.
5:21 Speaker 04 I love it. Because I'm like, if Graham's doing it, I'm doing it.
5:25 Speaker 02 Also, it's something to do while the guest is talking. Yeah, true. Yeah, yeah.
5:30 Speaker 02 Bit of light reading. Well, welcome Graham and cheers.
5:34 Speaker 03 Yes, welcome.
5:34 Speaker 02 Here we go. We can do you a dirty wet martini.
5:39 Speaker 03 Wet martini, yes. Cheers. Lovely to chat, cheers.
5:43 Speaker 02 Cheers, Angela. Love how you smell the olive, the brine.
5:47 Speaker 03 Very nice, Nick. Lovely chill.
5:49 Speaker 02 That is really good. A bit too much vermouth? No, no. I think it's just the right amount of wet. I didn't know wet martini. I love a dirty martini, but yeah, Graham was telling us about wet leaving the vermouth. I listened to a podcast where they were interviewing Sally Jesse Raphael. She was an American daytime host and now she's quite old. She was saying how much she liked, this is her drink. I was like, oh, actually it sounds really good. So I tried it and I liked it. But she was on a podcast and they were chatting and interviewing. And then she started going, now there are these things called podcasts. Are you familiar with a podcast? The poor host was like.
6:21 Speaker 04 You're, this is a podcast. You're on a podcast.
6:26 Speaker 02 You're on one. Welcome, welcome to the podcast. I love that. Yeah, we, I mean, I wasn't exaggerating when I said we've wanted you on since the beginning of time. Definitely.
6:35 Speaker 04 Oh, that's very nice of you.
6:36 Speaker 02 Me and Ange met on a barge to talk about this podcast. We did indeed, yeah. Before it begun, and we were like, who do you want on? We were like, Graham Norton. Yeah, of course.
6:43 Speaker 04 Very kind.
6:44 Speaker 02 And now, here we are.
6:44 Speaker 04 Sadly, your, your, your standards are higher now.
6:49 Speaker 04 We don't need you anymore. We've got proper stars now.
6:52 Speaker 02 Graham's response is like, let's see how the first seven series go, and then. And see if it lasts. And then we'll talk, and then we'll talk.
6:58 Speaker 04 I have great appetite, uh, yes.
7:01 Speaker 02 Yeah, let's do it. Well, yeah, and also, we were just in, we were saying before you came in, behind your back, we were very excited for many reasons, but also you love food, you love drink, we were like, this would be ideal.
7:09 Speaker 04 Yeah, no, honestly.
7:10 Speaker 02 It'll be perfect.
7:11 Speaker 04 I, I love Waitrose.
7:12 Speaker 02 Oh, there you go.
7:13 Speaker 04 Yeah, lovely, fantastic. Doesn't mind us.
7:15 Speaker 02 It's win-win.
7:16 Speaker 04 I remember, I remember I was at a, I think it was a BAFTAs or something.
7:18 Speaker 02 Yeah.
7:19 Speaker 04 And, uh, one of the sponsors or something must have been Waitrose.
7:21 Speaker 02 Yeah.
7:21 Speaker 04 And there was someone from Waitrose there, and I wang on about, I wang on about some sort of Waitrose pre-prepared lamb shank. For so long, they made apologies and walked off.
7:39 Speaker 02 They're like, yeah, yeah, anyway, yeah.
7:41 Speaker 04 Yeah, lovely to have met you.
7:42 Speaker 02 I'm gonna get you some food now.
7:44 Speaker 04 Ooh, food.
7:44 Speaker 02 Yeah, so we're having a little starter, I believe. We're having a Scotch egg. Scotch egg. Graham loves a Scotch egg. We're doing a Scotch egg for, for special reason. One, delicious, but also you're, you've sort of not been able to have Scotch eggs out here.
7:56 Speaker 04 Well, no, not that I can't have them, it's just, the house, since me and now my husband, well, since we've been together, it's been a vegan house. Well, most of the time it's been a vegan house. And, uh, but I, I still treat myself to little things like Scotch eggs, sausage rolls, things like that, every now and again.
8:12 Speaker 02 Yeah. And are you allowed to bring them into the vegan house?
8:15 Speaker 04 I'm, I'm sure I am. And I, I'm sure I have. Yes. If I haven't finished it on the bike, uh,
8:22 Speaker 04 I've shoved, I've successfully shoved it all in my gob before I get home, then it will come into the house.
8:27 Speaker 02 It will be brilliant.
8:27 Speaker 04 But, uh, there's something so mysterious about a Scotch egg, that it could be. You know, deep fried and crispy, and yet there's an egg in there.
8:35 Speaker 02 How do they do it?
8:36 Speaker 03 How does that happen?
8:37 Speaker 02 How do they do it?
8:38 Speaker 03 How do they do it?
8:39 Speaker 04 I love a soft egg.
8:40 Speaker 02 How did you do that? How is the yolk? How is the yolk kind of jamming?
8:44 Speaker 03 It's all magic. It's all magic.
8:46 Speaker 02 Did you inject it with something? Did you inject it with something really chemically? Resin.
8:49 Speaker 03 No, what is it about? You just wrap the egg in the sausage meat.
8:54 Speaker 02 Yeah, but then why? But then the egg's not raw when you wrap it, no?
8:57 Speaker 03 Because you cook the egg. It's not a raw egg that you wrap it in.
9:00 Speaker 02 I got that.
9:01 Speaker 03 Just checking. Just checking. Sorry, sorry. Just checking.
9:06 Speaker 02 That would be very hard to do. Yeah.
9:08 Speaker 03 That's Heston level. Not there yet by a long shot.
9:11 Speaker 02 So you do a soft-boiled egg for how long?
9:13 Speaker 03 She softs about four and a half minutes, yeah.
9:16 Speaker 02 Wrap it in the sausage meat?
9:17 Speaker 03 And then, and the panko breadcrumbs, and then you deep fry it. So as long as you've cooked your egg right at the first stage of boiling it, then it shouldn't overcook and it should still be a little bit soft.
9:26 Speaker 02 Someone will cook any more because of the sausage?
9:28 Speaker 03 It will cook a little bit more, but not too much more.
9:30 Speaker 02 It's like sausage armour for the egg, essentially.
9:32 Speaker 03 Yeah, exactly.
9:33 Speaker 02 Heat protector. Would you, you think there's a good meat to put around yourself as insulation?
9:37 Speaker 04 Yes.
9:38 Speaker 03 Yeah.
9:38 Speaker 02 Yeah, probably is sausage meat. Sausage roll?
9:41 Speaker 03 Sausage roll.
9:42 Speaker 02 It's like a food duvet. All of that. But yeah, Graham, get involved because I know you're not in the vegan home right now, so. Eat the sausage, please. Get involved. And the egg. And the egg, and the egg. Oh, and the egg! No, all of this. Or the whole situation.
9:59 Speaker 04 This is, yeah.
10:00 Speaker 02 Can I eat this?
10:01 Speaker 04 Yeah.
10:01 Speaker 03 A little bit of panko breadcrumbs around it.
10:04 Speaker 02 What's that? Because it's got gluten in it?
10:05 Speaker 03 Yes.
10:06 Speaker 02 Oh, I'm allergic now.
10:07 Speaker 03 Yeah, exactly. So you can't eat it, yeah.
10:08 Speaker 02 Oh, so, oh, you're Mr. Gluten.
10:10 Speaker 03 Yeah, he's Mr. Gluten.
10:11 Speaker 02 Yeah, Mr. Gluten is so annoying. It was a recent discovery. Oh. It's really bad.
10:15 Speaker 04 Yeah.
10:16 Speaker 02 Yeah.
10:16 Speaker 04 But do you feel better for it?
10:17 Speaker 02 I think I do. I think I actually do. I've been about a month of not eating it.
10:21 Speaker 04 But do you feel better enough? That's what I always think.
10:25 Speaker 02 Or do you rather the pain? The lady that I was like, went and had like my allergy test with and stuff. She was like, once you have like six months of no gluten, she said, you will actually feel astonishing. I was like, I feel alright now. And she was like, yeah, but once you... You're gonna be on fire in six months. Awake. I was like, okay. And me and my brother were like, no. You'll be exhausted. This is a no. So I had a week of no gluten, but then I went to France. Yeah.
10:52 Speaker 04 Home of gluten.
10:53 Speaker 02 Home of gluten. And then I was like, wow, whatever. And they're not fussed. Probably had about a year's worth of gluten, because I knew I was just there for five days. Now I've been doing it more. So I think my marker of thinking I'm better was, I drove to Manchester and didn't nearly fall asleep and die, which I do on every drive, because I'm like, oh my god, driving! And I felt like, yeah, drive it. Do you like making a Scotch egg? I don't mind. I'm quite a therapeutic. It's good to make. It's easy to make. It's a nice little thing. You can take them home with you, Graham, if you don't eat them all. No, I can't take them in a vegan house. Eat them on the car, and you'll be fine. One of my friends keeps...
11:26 Speaker 04 I'll just be outside the gate.
11:27 Speaker 02 Yeah, exactly, yeah. Where's Graham? Yeah, he's munching away. One of my friends keeps cigarettes at my house, because she, her husband doesn't know she smokes. And she'll come over, and she'll come in and have a Camel Blue in my back garden, and then walk home. So you could maybe keep those in a neighbour's.
11:45 Speaker 04 What does, what does that do to a marriage?
11:47 Speaker 02 I don't know.
11:48 Speaker 04 What if we find out?
11:49 Speaker 02 Yeah.
11:50 Speaker 04 Is it, I mean, well...
11:51 Speaker 02 Well, she said she'd quit, and he was like, okay, great. And then she was like, I'm just gonna keep these here, and then when I come, I'll have one. And then she comes about three times a week.
11:58 Speaker 04 Oh, is that all?
11:59 Speaker 02 Yeah, not every day.
12:00 Speaker 04 Okay, that's good.
12:01 Speaker 02 Yeah, yeah. And then she'll have one. So maybe you could pop those in a neighbour's. In the neighbour's drawer for a Scotch egg, off for another walk.
12:08 Speaker 04 Could you hold these for me?
12:09 Speaker 02 Just for a couple of days. And you cycled here, Graham. Which you, you join quite an illustrious list of guests that have cycled here now.
12:18 Speaker 04 Okay.
12:18 Speaker 02 Shout out to the person that kept a note of this on the dish team, Steve Coogan.
12:23 Speaker 04 Yeah.
12:23 Speaker 02 Also Chris Evans.
12:24 Speaker 04 He loves a bike.
12:25 Speaker 02 Yeah, loves a bike.
12:26 Speaker 04 I'm surprised he didn't run.
12:27 Speaker 02 You've worked with, in the same building as Chris?
12:30 Speaker 04 We'd, the two of us had a very different vibe. All his listeners were calling in about kind of, you know, self-care and training for the marathon. Yeah, and mine were just like, you know...
12:40 Speaker 02 Really hungover after barbecue. We started drinking at 12.
12:45 Speaker 02 And he does, he like works out during his radio show, like does pull ups, press ups.
12:50 Speaker 03 Well, he's always wearing gym gear, isn't he? When I've been in there, he's in his shorts, he's ready to literally run off at any moment.
12:55 Speaker 02 Yeah, wow. And you love it, don't you? Because you like it after a session. You don't call it that. A shift.
13:00 Speaker 03 A shift, a shift. Service, a service.
13:03 Speaker 02 A service. A service.
13:05 Speaker 03 Well, I've been at the French house, yeah. A session with you, yeah.
13:08 Speaker 02 After a service in the kitchen. There goes a noise and the chaos.
13:12 Speaker 03 It calms you down, you know, and it's sort of your head just relaxes.
13:15 Speaker 02 It's that cool air, isn't it?
13:16 Speaker 03 Yeah, I love something. And also, I think it is the only way to get around London. Because you're stuck in traffic. You know, everywhere I think is about half an hour, 45 minutes most, you know. I'm east, so Notting Hill, 45 minutes, that's my, the furthest I'll go.
13:30 Speaker 02 Eastern Notting Hill, that's quite far. You could get sponsored for that.
13:34 Speaker 03 We did. I did it the other day, it was good. Yeah, it was alright though.
13:38 Speaker 02 Charity ride that, yeah.
13:41 Speaker 02 And we should go through your food likes and dislikes. We always like to establish these. Thanks for sending your list through. Not a very long list, but that's good, that's a good thing.
13:49 Speaker 04 Well, because I kind of eat, I'll eat anything. And also, I always feel like if you're going to someone's house, eat it.
13:55 Speaker 02 Yeah.
13:55 Speaker 04 You know, it's like when people send through their big lists. Like, no, not a restaurant.
14:00 Speaker 03 Yes.
14:01 Speaker 02 Am I that person now because of gluten?
14:03 Speaker 03 Yeah, we have a big thing in the notes, you know.
14:05 Speaker 02 Yeah. But can you be the person who will eat gluten? Will you shut up about it if you go to someone's house?
14:10 Speaker 03 Since he's come about, he hasn't stopped whanging on about it.
14:17 Speaker 02 I am that person. Wow. I'm so sorry.
14:19 Speaker 03 No, we love you.
14:21 Speaker 02 No, I know you love me, but I mean, it's like, at least it's not multiple things. I'm gluten intolerant intolerant.
14:27 Speaker 03 Yeah.
14:31 Speaker 02 I think a lot of people are, so apologies, yeah. I do always do quite a sense of apology in restaurants. I'm like, I'm really sorry. And I like sometimes the waitstaff in a restaurant will say to me, oh, no.
14:42 Speaker 03 No, they don't.
14:43 Speaker 02 No, like, I think they're gutted for me. Not like it's a pain in the arse. They're like, that's bad. I'm like, yeah, I know. Shit, innit? And they're like, yeah.
14:51 Speaker 04 But you have the list, you know what.
14:53 Speaker 02 Yeah, yeah, yeah, exactly. Yeah, bread. Okay, so this is your list. You love salmon. You love salmon. You love potatoes and say, I will often order something on a menu because of the potatoes it comes with. Yeah, I love a potato. I think they're quite grounding.
15:08 Speaker 03 Yeah.
15:08 Speaker 02 And just, oh, they're just delicious.
15:10 Speaker 04 You know, I know it's a racial stereotype that, you know, I'm from Ireland. But I do genuinely love potatoes.
15:16 Speaker 03 Any form?
15:17 Speaker 04 Really, kind of any form. Mash would be my top.
15:20 Speaker 03 Okay.
15:20 Speaker 02 I don't know if there's anyone who's like, ooh, a potato, are they?
15:23 Speaker 03 No, some people like, some people don't like mash. They like a roast, you know.
15:27 Speaker 02 Oh, so all mash is delicious.
15:29 Speaker 03 I love mash. I think it's delicious.
15:30 Speaker 04 Oh, absolutely delicious, yeah. I mean, when I, when I came to London first, I worked in restaurants. And we had an Irish chef.
15:37 Speaker 03 Okay.
15:38 Speaker 04 And it was kind of a high-end restaurant. It was in Covent Garden. And I remember one day, the special, which I was describing to people, was some bit of white fish that had a white sauce on it. And it was served with rice and potatoes.
15:56 Speaker 02 Rice was a vegetable.
15:57 Speaker 04 Yeah.
15:58 Speaker 02 Rice and potatoes.
16:00 Speaker 04 Yeah.
16:00 Speaker 03 I love that.
16:01 Speaker 02 Yeah. Also on the list, we have basil. This is likes. Basil, sesame, celeriac, beetroot, scotch eggs, as we discussed. And then we move on to the dislikes. I'm always like the dislikes. No grapefruits, no oysters.
16:15 Speaker 04 Grapefruits, I, I remember I got sick on a kid, as a kid, on grapefruit.
16:19 Speaker 02 On a kid?
16:20 Speaker 04 On kids. Yeah. I'm kid intolerant. And whenever I have, I don't know whether it's psychological, but whenever I do accidentally eat some grapefruit, I do feel sick. And then the oyster thing, I didn't know that if you eat a bad oyster, it stays in you.
16:38 Speaker 03 Can for a bit.
16:38 Speaker 04 And then you, when you have another bad oyster, you're way sicker than you were after the first bad oyster. So I'd had a bad oyster somewhere. And then the night before my 50th birthday party, the people from out of town I took out for dinner, oysters. Hey.
16:55 Speaker 03 Lovely, yeah.
16:56 Speaker 04 No. So ill, so ill. So my 50th birthday, I was hardly able to go. Oh, God, that's awful. Drink.
17:05 Speaker 02 You're not mad on Semolina or Polenta when it's runny?
17:08 Speaker 04 No, no. Which is more or less the same thing. Yeah, it is, yeah.
17:10 Speaker 02 Yeah, yeah. And then you don't mind tomato-based sauce. I probably wouldn't eat grilled or roast tomatoes. You can keep sun-dried tomatoes.
17:20 Speaker 04 Yeah, yeah. Yeah, I'd agree with that. Yeah. Because I do remember, when did they arrive? Like in the late 80s? I think so, when it was Alice Delittl cooking in sauce.
17:30 Speaker 02 Did they arrive with like pesto?
17:31 Speaker 04 No, I think they were a bit after pesto. Right. They just rocked up and it was one of those things where everyone was like. Walking through Soho like they own the place.
17:41 Speaker 04 And I was like, these are not delicious. Oily, chewy. Yeah, but I love a fresh tomato with just salt on it.
17:51 Speaker 02 Delish.
17:51 Speaker 04 Oh my God, that's the most delicious thing.
17:53 Speaker 02 A good tomato, not cold. It was on here that I heard that.
17:56 Speaker 04 Oh, really?
17:57 Speaker 02 Oh, yeah.
17:58 Speaker 04 Were you talking about tomatoes, don't take tomatoes out of the fridge?
18:01 Speaker 02 Yeah, you did say that.
18:02 Speaker 04 Yeah, definitely keep them out of the fridge, yeah. No, I didn't know that. Never, because otherwise they don't taste.
18:07 Speaker 02 We wanted to do about your food awakening. And that happened, I heard, on a French exchange trip.
18:12 Speaker 04 Yes.
18:13 Speaker 02 Where you had sort of an interesting time.
18:15 Speaker 04 Yeah.
18:16 Speaker 02 Which was sort of directed by your mum, right?
18:18 Speaker 04 It was because basically we were having a French student come stay with us and I was gonna go over there with him. So Gilles, forged was he, he was coming to stay with us and my mother was so nervous because she'd heard all these horror stories about the French students who'd come and they wouldn't eat anything. They'd just poke at the Irish food and it'd be terrible. So anyway, Gilles arrived and he was a marvel. Eats everything put in front of him, said thank you very much, finished everything, da, da, da, da, da. So my mother was delighted, but when I got to the airport and I was going to go to France, my mother, I think she might have held me by the shoulders. And she just went, eat everything.
19:01 Speaker 04 Like I was representing Ireland in the Eating Olympics. So I went for gold and it was like they knew that my mother said that because they gave me so many, like, you know that Tet De Voe?
19:15 Speaker 03 Oh, yes, head.
19:17 Speaker 04 Where they chop off a calf's head and it's floating in aspic. And you can see like a nostril over there. I remember getting that for breakfast once.
19:26 Speaker 02 Oh, no.
19:27 Speaker 04 I ate it.
19:28 Speaker 02 You ate that for Ireland?
19:30 Speaker 04 But really stinky cheeses and I'd never eaten cheese before I went to Ireland from France. Never eaten cheese. Thank you so much. That looks amazing. And I would hold back bread during the meal. I would kind of hide bread in my napkin. So that when the cheese came, I could kind of like just smuggle it into my stomach through the bread.
19:48 Speaker 02 Through the bread.
19:49 Speaker 04 A bit like the egg in the squat.
19:50 Speaker 03 It was your filter.
19:52 Speaker 02 And then they that sort of open your eyes and be like, well, now I can eat anything.
19:55 Speaker 04 Yeah. I mean, I'm still not mad on a really blue cheese.
19:59 Speaker 03 Right, okay.
20:00 Speaker 04 You know those ones that smell of piss?
20:02 Speaker 02 Yeah, yeah, yeah.
20:03 Speaker 03 Yeah, we know the one.
20:04 Speaker 02 Does anyone like them?
20:05 Speaker 03 There's a few of us.
20:07 Speaker 04 The French people do. Well, they say they do.
20:10 Speaker 03 We do. We love it.
20:12 Speaker 02 Well, the food is here, Anne.
20:14 Speaker 03 Okay, so we have a trout in lemon butter with roasted potatoes and fennel. Bon appétit.
20:19 Speaker 02 Thank you so much, Anne. So run us through this.
20:22 Speaker 03 So you basically slice up your new potatoes, par roast them in the oven first for about 10 minutes. And then while that's happening, you make your dill butter. So finely chop some dill, mix it with butter, season it, touch of lemon rind, and then you put that all through the trout and a little bit on top. And then add your fennel to the potatoes once they come out of the oven after about 10 minutes. Put your trout on top, few little capers, and then back in the oven. And I've added a little bit of wine as well, just to sort of help the cooking process.
20:48 Speaker 04 That's delicious, isn't it?
20:49 Speaker 03 So I hope you're all happy.
20:51 Speaker 04 For a potato, they feel quite light and healthy.
20:54 Speaker 02 Yeah, I love when a potato feels healthy. Do you know what I mean? But it lies to you.
20:58 Speaker 04 Oh, healthy.
20:59 Speaker 03 Healthy potatoes.
21:00 Speaker 04 They are healthy.
21:01 Speaker 03 They are. And then what's the wine we're having? Craggy range it's called, and it's a Sauvignon Blanc. So cheers, Graham. Lovely to have you with us.
21:08 Speaker 02 And thank you so much, and thank you for this delicious food.
21:10 Speaker 04 What sort of trout is this again?
21:11 Speaker 03 Rainbow trout.
21:12 Speaker 02 Rainbow trout.
21:13 Speaker 04 You made the butter.
21:14 Speaker 03 Yes.
21:15 Speaker 04 So what would you do, just like unsalted or salted butter?
21:17 Speaker 03 Unsalted butter, chopped dill and rind of a lemon. But you can make lots of, like tarragon would work with this as well. If you can't get dill, you could put tarragon, you could put parsley, or you could do a butter with all three.
21:27 Speaker 02 Ange, I want to ask you about the fennel. Because I love fennel. I never really cook with fennel, apart from chopping it all up and throwing it into roast.
21:34 Speaker 03 Yeah.
21:35 Speaker 02 How have you sort of?
21:36 Speaker 03 Just sliced it up.
21:37 Speaker 02 Just sliced it up?
21:38 Speaker 03 Sliced it up.
21:39 Speaker 02 Did it at the exact same time as potatoes?
21:40 Speaker 03 No, I did it afterwards. So when I put the trout in, I'd mix the potatoes with the fennel and then put the trout on top and then put it in the oven. But if it's thin enough, it will cook, you see.
21:47 Speaker 04 Did you use? A mandolin.
21:49 Speaker 03 I did indeed, bro. You've been listening, haven't you? You've been doing your homework.
21:54 Speaker 02 Oh, yeah.
21:55 Speaker 03 Do you have a mandolin at home?
21:56 Speaker 04 No, because I've got 10 fingers.
21:58 Speaker 02 Yeah.
22:01 Speaker 02 If you want to try this recipe, or any of the recipes we do on Dish, all go to the wine pairing, waitrose.com/dishrecipes. They are all on there. This would be quite good for, like, when you've got to do a dinner for a few people now. Quite a simple one. It's quite wow. I love a full fish.
22:16 Speaker 04 And also, yeah, you're right, it's impressive.
22:18 Speaker 02 Yeah.
22:18 Speaker 04 That's what it's nice.
22:19 Speaker 02 Oh, you cook.
22:20 Speaker 04 Except, again, then people get all funny about the head or something. And you're like, oh, [BLEEP].
22:24 Speaker 03 Yeah, just do it.
22:27 Speaker 02 Hey, we have to talk about Wanging On to your face, because again, we were talking about this before you came on. And we both love Wanging On, which is Graham's podcast, by the way.
22:35 Speaker 04 Me and Maria.
22:36 Speaker 02 You're Maria doing that. I love it so much because I was saying, I kind of don't notice when ones ended and ones began. It can be a nice continuous flow of conversation.
22:45 Speaker 04 It is endlessly.
22:48 Speaker 04 It is literally me and Maria.
22:50 Speaker 02 Wanging On.
22:51 Speaker 04 We didn't want to, you know, it's the most low concept. It's the most low concept podcast imaginable. It is just me and Maria talking. That's all it is.
22:59 Speaker 03 But it's such a brilliant listen. Because you go with it. And we were saying earlier that we love it when you let members of the public call in, and then you're... You're just like, well, that was rubbish. What are they talking about? And you're just like, you know.
23:11 Speaker 04 There's a lot of tough love.
23:12 Speaker 03 Yes, tough love. I think it's a nice word.
23:14 Speaker 04 The closest thing to a format is that we get these problems. I don't know why myself Maria decided not to take any of them seriously at all. But that is.
23:25 Speaker 04 So hopefully people, you know, I feel like, because I was an agony uncle at The Telegraph for many years. And then I was at Radio Two for 10 years. And that's when me and Maria started doing this. And then we were at Verge for three years and we were doing it there. So I think by now, if people do get in touch, they understand the level of advice they're going to get.
23:45 Speaker 03 Yeah, yeah, yeah.
23:46 Speaker 04 It will not be cuddly.
23:47 Speaker 03 Yeah, yeah.
23:48 Speaker 04 They know, they know what they're in. They know what they're. I use someone in real life that people would turn to advice for. I think they used to. And then they heard, and then they heard Wanging On and they were like, wow, never again, never again. Yeah, how it happened was Maria and me, it was our favorite thing, was kind of hearing people's problems and kind of. And also I think when you, if somebody tells you what's wrong in their life, often as a, just a little bit of distance, you're able to go, that isn't what's wrong. What's actually wrong is this bit. And I think that's where agony shows and agony columns do their job.
24:26 Speaker 02 You're quite good advice, if you're quite measured.
24:28 Speaker 03 I get, yeah, I get a lot of people ask, well, you have it at work anyway. But I can be quite honest, because I think you have to be. If someone's come to you and said, you know, they want your advice, then you have to give it. And the one person I always go to advice for is my sister. Because family, so not every family member you want it, but my sister will absolutely tell it straight down the line. And, you know, and that's what you want, really.
24:49 Speaker 02 My sister, all the same. Very good advice like that. My brother, terrible.
24:53 Speaker 03 Oh, terrible.
24:54 Speaker 02 He was like, Tom, ****.
24:57 Speaker 03 Answer to everything.
24:58 Speaker 04 But also I've got friends who, you know, whatever's going wrong in their life, you want to shake them.
25:02 Speaker 03 Sure, yeah.
25:03 Speaker 04 You know, you just want to go, just do this one thing. And I've got one friend, and all I want him to do is move.
25:09 Speaker 03 Yeah.
25:09 Speaker 04 He's in the wrong flat, in the wrong place, at the wrong time. And it's screwing up his whole life. But, you know, he's not going to move.
25:17 Speaker 03 And is he, if you've said that to him, he's listened to it? And he just, what's his reasoning behind it?
25:21 Speaker 04 I started giving this advice about 20 years ago.
25:24 Speaker 03 Oh, Jesus, yeah, yeah.
25:25 Speaker 04 Wow. Still there.
25:26 Speaker 02 Still there.
25:27 Speaker 04 He's more than doubled down.
25:29 Speaker 02 Oh, wow, yeah. I'm staying there.
25:31 Speaker 04 Yeah. I was going to move, but not now. I'm actually staying.
25:36 Speaker 02 When we said you were coming on and we talked on Instagram about how much we loved wanging on, people obviously naturally were like, I've got a problem for Graham.
25:43 Speaker 04 Let's see.
25:44 Speaker 02 So we have some and they're food based.
25:46 Speaker 04 Okay, alright, okay.
25:48 Speaker 02 Both get involved. This is from Vicky. My husband eats pot noodle sandwiches. He makes the pot noodles, but he adds less water than the instructions say, so it's quite a thick, dense sauce.
26:00 Speaker 04 Wow.
26:00 Speaker 02 He then butters the bread and adds the pot noodle. She's wrote, just awful.
26:05 Speaker 04 I mean, it is pretty awful. Yeah, it is, I'd agree with them. What's her problem though? Has she got to dump a bit of this?
26:09 Speaker 02 That's the problem. It ends there.
26:11 Speaker 04 It upsets her. I don't know, I don't think, as long as, I mean, how noisy is he when he eats them? Yeah.
26:17 Speaker 02 I think it's smell as well, that smell.
26:20 Speaker 04 And unless he's serving it to her, which one hopes, yeah, one hopes he's not doing that. If he was, divorce him, just lose him. But yeah, that's dinner. I've made dinner, darling. Yeah.
26:30 Speaker 02 Thanks, John.
26:31 Speaker 04 That's not happening again.
26:32 Speaker 02 But I guess it's, it's sort of an honest, like, I don't know, I guess you always want your partner to be like sexy and when you're looking across at them eating a pot noodle sandwich and it's like quite fragrant in the nostril.
26:42 Speaker 04 And also there's a bit of, and this is, I don't know why I feel this, but I feel you age out of it. Yes. You know, there should be a time, probably about 22, I would agree, when it's no longer appropriate to eat a pot noodle. Not anymore.
26:57 Speaker 02 If he's over 22, Vicky.
26:59 Speaker 04 Cereal for dinner should stop at some point. Exactly, you know.
27:02 Speaker 02 I do that and Mish always says to me, don't do that, it's depressing. And I'm like, I love cereal for dinner and he's like, it's depressing.
27:09 Speaker 04 I'm with him.
27:10 Speaker 02 Yeah, he's so depressing.
27:12 Speaker 04 Yeah. You know, there'll be time for that when you're 80. Yes.
27:15 Speaker 02 And next up, Flora's been on. Flora says every time.
27:18 Speaker 04 Flora the spread.
27:18 Speaker 02 Yeah, Flora the spread.
27:21 Speaker 04 I hate butter.
27:23 Speaker 02 What can I do?
27:27 Speaker 02 Flora says, "Every time I cook, my mum grabs a fork or a spoon and aims to snatch a bit of what I'm making. Infuriates me because it's not fully seasoned or it's not cooked yet. So I don't want her to mess with my concentration or offer advice when it's not finished."
27:40 Speaker 04 Flora needs to learn to roll with the punches.
27:42 Speaker 03 Yeah.
27:43 Speaker 04 Be more relaxed about your cooking.
27:44 Speaker 03 Yeah.
27:44 Speaker 04 Because obviously she is following a recipe.
27:46 Speaker 03 Yes.
27:46 Speaker 04 To the.
27:47 Speaker 03 Letter.
27:48 Speaker 04 Letter.
27:48 Speaker 03 Yeah, yeah.
27:49 Speaker 04 So I think, do you think?
27:50 Speaker 03 Just, yeah, just for, you know, so what? Your mum's gonna say it anyway. Even if she didn't taste it, she'd probably make a comment. "That sounds like their relationship."
27:56 Speaker 04 Oh, I get that. I get that. When I'm cooking, my mother will be in the kitchen, I'll be cooking, and she goes, "Oh, is that how you do that?"
28:02 Speaker 03 Yes.
28:03 Speaker 02 Oh, big time.
28:04 Speaker 03 No, exactly.
28:05 Speaker 02 Big time. Hey, we need to talk about the Graham Norton Show.
28:09 Speaker 03 Oh, my god. The best show ever.
28:11 Speaker 02 It actually is.
28:12 Speaker 03 It is brilliant.
28:13 Speaker 02 Truly unrivaled.
28:15 Speaker 03 How many series is it now?
28:16 Speaker 04 We didn't do it. I don't know how many years, but a long time.
28:18 Speaker 03 Yeah.
28:19 Speaker 04 It's been a long time.
28:20 Speaker 03 Thirty-two.
28:22 Speaker 04 So are we heading into thirty-three? I like the live research.
28:25 Speaker 03 Yes, fabulous.
28:26 Speaker 02 You can have Tom stood behind you if you want on the telly.
28:31 Speaker 04 He loved his film.
28:32 Speaker 03 Yes, he loved it, yes.
28:34 Speaker 04 You loved it. What was it like filming in Bulgaria?
28:38 Speaker 03 This is a stupid question, but you obviously have.
28:40 Speaker 04 I do have a little gizmo.
28:41 Speaker 03 And do they ever, are they ever asked, they let you free fly?
28:44 Speaker 04 They try.
28:45 Speaker 03 They try and you just ignore it?
28:46 Speaker 04 I can hear whispering in my ear, but I'm like, I know what the [bleep] you're saying. The audience are clapping, the people are talking, now you're going.
28:55 Speaker 03 Yeah, yeah.
28:57 Speaker 04 I'm like, stop, there's a fire? What are you saying? I don't know. So even if they try to guide me through.
29:06 Speaker 03 We get it, we get it.
29:07 Speaker 04 But the good thing is, we try to run it live because there is, I always, you know, there's an audience there.
29:13 Speaker 03 Sure.
29:13 Speaker 04 And once you've asked people to sit in rows, you kind of need to give them a show.
29:17 Speaker 03 Yeah, of course, yeah.
29:18 Speaker 04 So basically, we run it as live until we get to the music, and then there has to be a gap.
29:23 Speaker 03 Where they reset or something, yeah.
29:24 Speaker 04 Well, I don't know what it is, but I'm recent. We always know this moment is coming. We know that in a minute, Graham will be going, "Time for music." They're never [bleep] there.
29:38 Speaker 04 They're all in some other part of the building.
29:41 Speaker 02 Going to sing around outside.
29:44 Speaker 04 Just checking, final checks. It goes on forever. And you know, it gets so bad. And you're going to, you know, you also, look at the couch. Look at the people you're keeping waiting. Like, don't, don't, and also an audience, you know, you're a performer. Show up. So do you have to make like the small talk with? We do. I mean, sometimes I have to go, look, I've seen, I saw them at rehearsal. I know they're here. So just bear with. I love when you have a truly, like you were saying, the, the big names on the show. It's always quite wow. And then you go, and next week. And you're, I'm like, ****.
30:15 Speaker 03 Yeah, yeah, yeah.
30:15 Speaker 04 The guests are... You know, you know, it hasn't been a great show when I say, who's coming on next week? And the audience groans.
30:24 Speaker 04 We got this shit.
30:28 Speaker 04 And also, is it ever good for the people on the couch?
30:30 Speaker 02 Yes, yeah, yeah, yeah.
30:33 Speaker 04 I mean, I liked this lineup, which was ridiculous. There's quite a few incredible ones, but Bill Murray, Hugh Bonneville and Matt Damon. All at once. I love it. And then this was ludicrous. Julia Roberts, Tom Hanks, Timothy Chalamet, Cher.
30:43 Speaker 03 Yeah, that must have been.
30:46 Speaker 04 Loveable. In terms of a meal, I thought it was too rich.
30:49 Speaker 03 Yes.
30:51 Speaker 04 We needed a little salad in there. Oh, my God.
30:55 Speaker 03 But how do you then? Because you have to give everyone equal footing.
30:58 Speaker 04 You do. I mean, what was really useful on that show was how Julia Roberts just played it brilliantly. We'd never had her before. And, you know, and it was only after we'd booked her. And we kind of, oh, great, Julia Roberts. We discovered she'd never done a UK talk show. And she made it all work because she just fangirled on Cher. And it kind of, it gave the couch a shape.
31:20 Speaker 03 Yeah.
31:21 Speaker 04 Rather than just having four huge stars. Julia Roberts shone her light on Cher and made her the kind of the number one star.
31:28 Speaker 03 Yeah.
31:28 Speaker 04 And also, Julia Roberts did this thing where if there was a little break, you know, she knows Cher, she knows Tom Hanks, Timothy Chalamet, when there was a little break, she'd talk to the audience. Like, the audience loved her so much.
31:39 Speaker 03 Oh, my God, amazing. Yeah.
31:41 Speaker 04 She was just terrific.
31:41 Speaker 03 Do you ever feel nervous still about, like, that's a massive couch?
31:45 Speaker 04 I mean, a couch like that, you'd be crazy not to feel nervous. Because on one level, you're not nervous because they're all amazing. Yeah, you know, they're gonna charm. But I think I was nervous because one, Cher's one of those people, you know, she's so great and I love her. Of course. But no shits are given. I mean, if she's not having a nice time, she'll tell you. Yeah, live on your show.
32:10 Speaker 02 I was shocked to see that Brad Pitt has never done the Graham Norton Show.
32:14 Speaker 04 No, and again, he's one of those ones that we keep getting close to and then it doesn't happen. And in America, I think he doesn't sit on the couch in America. He'll do skits with them, he'll play little games and stuff. But so we've never had him sat down. Yeah. Maybe we never will.
32:34 Speaker 02 And then will you always, I always want to know, like, will you go say hi before or do you wait for the couch to have a chat?
32:41 Speaker 04 I normally wait for the couch. I mean, sometimes I'll bump into them backstage and that's all fine. Sometimes they want me to go and say hello. If they've never been on before, sometimes I'll go say hello. It's nice to do that, yeah. Sometimes if they're like a sports person or something, I'll bump into the backstage and I think, well, they're rather well dressed.
33:00 Speaker 04 And just say hello. And then when I introduce them, I'm like, oh, that was you!
33:08 Speaker 02 It's time for the fast food quiz. This was labelled recently by Lou Sanders as reductive.
33:12 Speaker 04 Yes.
33:13 Speaker 02 Well, what is your favourite way to eat eggs?
33:16 Speaker 04 Eggs?
33:16 Speaker 02 Eggs.
33:16 Speaker 04 Scrambled. And do you have a favourite Sunday roast? Probably don't do it. Don't do it anymore. If I was gonna eat one, probably I'd go chicken. Chicken, okay. Do you have a favourite herb?
33:31 Speaker 04 What are you asking?
33:33 Speaker 04 I don't have any with me.
33:40 Speaker 04 Let's go Basil. Yeah, yeah. Very safe choice, that Graham. Chocolate bar. Ooh. Ooh. Oh, a whole nut, because it makes it feel a little bit healthy. Healthy, yeah. You're not just eating calories and sugar. Yeah, got that, yeah.
33:54 Speaker 02 I love that, that is true. Favorite pasta, Graham?
33:57 Speaker 04 Oh, do you know what? I quite like spaghetti with just kind of chili and lemon. Alolol, pepperoncino. And garlic and stuff. Nice, yeah.
34:05 Speaker 02 And sorry to do this, but finally, your favourite form of potato.
34:09 Speaker 04 Oh, mash.
34:09 Speaker 02 Mash.
34:10 Speaker 04 Mash, mash is king.
34:11 Speaker 02 Mash is king.
34:12 Speaker 04 Mash is king.
34:14 Speaker 02 Let's do our end of the show question for your chance to win the Waitrose goodie bag.
34:20 Speaker 04 Well, there it is. There it is. Hi Graham, thank you for coming on Dish, I'm right here.
34:26 Speaker 02 We'd like to give you a form on with correspondence, with a written correspondence.
34:30 Speaker 04 We like this, yeah.
34:33 Speaker 04 Passing you a note.
34:35 Speaker 02 We like you.
34:36 Speaker 04 Thanks for that, it's over.
34:39 Speaker 04 This was all we'd hoped for and more. When did you write this? Just now.
34:44 Speaker 04 Typing onto the table.
34:47 Speaker 04 It's time to get on with the end of the show. For your chance to win the Waitrose goodie bag, all you need to do is answer the following question. Can you name three people who've been a guest on 10 or more episodes of The Graham Norton Show? We think there's at least 11. Wow, that's from Team Dish. Okay, more than 10 times.
35:07 Speaker 02 More than 10 times is amazing.
35:09 Speaker 04 That's pretty incredible. Ricky Gervais has been on more than 10 times. Correct, correct.
35:13 Speaker 02 16 times.
35:14 Speaker 04 Who else have I talked to a lot? Is Miranda on that list?
35:17 Speaker 02 Miranda is on that list.
35:18 Speaker 04 Okay, we've got two.
35:19 Speaker 02 11 times.
35:19 Speaker 04 Okay, is she really 11 times?
35:21 Speaker 02 11 times.
35:22 Speaker 04 Wow. Dawn French?
35:23 Speaker 02 Yes!
35:24 Speaker 04 There you go.
35:27 Speaker 04 Come on.
35:29 Speaker 02 So you remember. Well, congratulations. That is your goodie bag. It is a goodie bag. Yeah. Yes. Yeah, it better be vegan or it's not going in the house. Also on the list, appearing over 10 times on the Graham Norton Show, Dame Judi Dench, Jack Whitehall, Bill Bailey, John Bishop, Miriam Margulies, James McAvoy, Jamie Oliver, Daniel Radcliffe, Jennifer Saunders and David Tennant. Wow. I wouldn't have guessed most of those. Yeah. Wow, no offence to those listeners. I know I've met them. Yeah.
35:56 Speaker 02 We've met them. And Graham, that was so fun. Oh, no, brilliant. Thank you so much. The goodie bag is yours. And thank you for coming to see us.
36:03 Speaker 03 Thank you.
36:04 Speaker 02 Yeah, we really love your podcast and we want to listen to more Wanging On. Round of applause for our guest, Graham Norton, everybody. Thank you very much.
36:10 Speaker 03 Thank you.
36:12 Speaker 02 Thanks, Graham.
36:12 Speaker 03 That is brilliant.
36:15 Speaker 02 Oh, hello. It's me and Andrew again, popping up at the end
36:19 Speaker 03 I know.
36:19 Speaker 02 of the episode this week because we want to take some of your questions and also read out our favourite comments.
36:25 Speaker 03 Oh, nice.
36:26 Speaker 02 As well. So Cam has been on in Canada. Hello, Nick and Angela. Absolutely love your vibe and your interviews and just the way you talk about food.
36:35 Speaker 03 Oh.
36:36 Speaker 02 Yeah, me being nice, isn't it? I've recently started a new job as a butcher. Cam says, we make our own sausages and we come up with new flavours to try if we want. And I'm wondering if there's anything unique I could try for a sausage. I have access to beef, lamb, pork, chicken, turkey, a bunch of seasonings and fresh veg. I live in Canada and we have Thanksgiving coming up in October. So I was thinking a sage and onion turkey sausage or maybe a cranberry one. I'd love to hear your thoughts. All the best, Cam. I feel like that's directed at you.
37:09 Speaker 03 I think he's right saying sage and onion work well, turkey. The main thing he needs to do is make sure there's enough fat in the sausage. So turkey's quite a lean meat, so he needs to put some pork through it to make sure it's got that moisture to it. I think cranberry would work with pork and, you know, lamb. It would work with both of those. So I think the thing is play around, Cam. Play around, try them
37:30 Speaker 02 Try them.
37:30 Speaker 03 and see what you like. My favourite is a fennel sausage, spicy fennel sausage.
37:35 Speaker 02 Spicy fennel with what? Pork?
37:36 Speaker 03 Pork, yeah. Pork, chilli in. There and stuff like that.
37:39 Speaker 02 Have you ever made one?
37:40 Speaker 03 I have made sausages. Yeah, I have. I made them with my friend James. He makes them up at the Kunka Kran in Scotland. He makes amazing sausages and he makes them like the Italians because the Italians don't put any sort of grain in there. They keep it all meat, so it's quite firm. And you have to put, the key to making them brilliantly is you have to put ice cold water into the meat to emulsify it. And once you put your hands in, you're like freezing. And you can't take your hands out because otherwise you're like, you'd never put your hands in again. When someone says to me, you can't do it, James, because you'll never keep your hands in there, Ange. And I said, of course I will. And I did it and everything. And now he says to all his chefs, if frigging Angela Hartnett can do it, you can do it. Come on, don't be such a bloody waste of spirits. Get your hands in there.
38:21 Speaker 02 Get your hands in there.
38:22 Speaker 03 But it was brilliant. Honestly, I really, really enjoyed it. I made all my own sausages.
38:26 Speaker 02 Anyway, good luck, Cam, with your sausage making. Let us know what you go for. Okay, these are some of the good comments that I thought that we could go through related to our return and the first episode of this new season of Dish. Jen says, I really want to go day drinking with these two. I think that's Olivia and Benedict, not us.
38:44 Speaker 03 Oh, I thought she meant us.
38:46 Speaker 02 Did you see over the summer, the team put out like the full Mary Berry episode on YouTube? And one Instagram user said, Mary Berry full episode on YouTube. This is my Super Bowl.
38:58 Speaker 03 Oh, my lord.
38:59 Speaker 02 Televisual event of the year.
39:01 Speaker 03 I love it, Mary.
39:02 Speaker 02 And thank you for all the comments. Thanks for all your posts on Instagram and on our videos as well. We do try and read them all.
39:09 Speaker 03 We do.
39:10 Speaker 02 We do. If you want to email us direct, it's angela.hartnett. And email us at [email protected] . Any questions, any queries, any feedback, anything you fancy.
39:21 Speaker 03 Well, yeah, just we're here for a chat.
39:23 Speaker 02 And we will see you next week. Thanks for listening.
39:31 Speaker 02 If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.
39:47 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.
39:56 Speaker 02 If you do want to get in touch, please do. Email your questions, thoughts and suggestions to [email protected] .
40:04 Speaker 03 Dish from Waitrose is a Cold Glass production.
40:08 Speaker 02 Waitrose, the home of food lovers.
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