Jamie-Lee O’Donnell is mightily impressed by our tuna grill-das!

Fresh off a flight to take a seat at the Dish table. Jamie-Lee O’Donnell is an Irish actor known for her roles in Screws, Leonard & Hungry Paul, and Derry Girls as the iconic Michelle Mallon. Jamie-Lee jetted in from Barcelona to be with Nick and Angela for lunchtime skewers, and a catch up about film, TV and fashion projects galore. Fuelled by energy drinks after an early flight, Jamie-Lee brings no shortage of strong food opinions to the table. She loves her meals to be sharp and sexy, but not wiggly, and feels passionately about crisp toasties and a chicken box after a night out at ‘le pub’. Angela responds to her list of likes and dislikes with a Spanish-influenced meal for Jamie-Lee. Starting with gildas three ways before tuna grill-das, served with a tomato & cucumber salad with mint & whipped feta, and a side of sweet and smokey Cornish potatoes. We begin with a glass of Campo Viejo Rioja Tempranillo Red Wine, while the main is paired with a bottle of Fleur d'Azur Luberon Rosé by the Waitrose wine experts. Jamie-Lee can be seen at the Goodwood Revival, which takes place from 18-20 September. She’s appearing on the Style Stage to talk about her passion for fashion and the importance of costume across her variety of roles. Tickets for the weekend are on sale right now. We also chat about Jamie-Lee’s role in the upcoming movie Girl Group, directed by Rebel Wilson, and find out about a haircut that proves to be a real talking point. 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 grill-das recipe was created for Waitrose by Helen Graves. The recipe for the tomato & cucumber salad with mint & whipped feta was created for Waitrose by Georgina Hayden. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions 00:00 - Welcome & a Tom Holland de-brief! 01:55 - Today’s guest 02:10 - Angela’s rock ‘n’ roll night in Barcelona! 04:48 - It’s padrón pepper season! 06:31 - Jamie-Lee O’Donnell fresh from Barcelona! 11:35 - A Rioja cheers! 12:32 - Tapas starters 12:58 - Crisp toasties, wriggly food & goodbye gluten! 16:50 - Jamie-Lee’s food likes! 18:02 - A Derry chicken box? 18:59 - Spanish meal times & food favourites 21:09 - Jamie-Lee’s former corner shop! 22:14 - Food is served! 23:29 - Wine pairing 23:34- Top tips?! 25:49 - Goodwood Revival & adapting to new roles 28:19 - Girl Group & impressive wigs 31:55 - The Derry Girls love lives on! 34:49 - The many doppelgangers of Jamie-Lee 36:42 - Fast food quiz 39:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

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

• 0:08Speaker 00

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

• 0:30Speaker 01

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

• 0:36Speaker 02

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

• 0:41Speaker 01

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

• 0:46Speaker 02

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

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Speaker 02

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

• 1:01Speaker 00

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

• 1:17Angela Hartnett?

  Good evening, my name's Angela Hartnett, coming to you from the BBC Live.

• 1:23Speaker 04

  The BBC Live, my love. Hi, welcome to Dish. I just said just before we started, I was like, should we say we're on the news? Good news name, Angela Hartnett.

• 1:32Angela Hartnett?

  Good news name, I think so, yeah.

• 1:33Speaker 04

  Yeah, quite a good news name. How are you, Ange?

• 1:35Angela Hartnett?

  I'm very good, thank you, and you?

• 1:37Speaker 04

  I'm good, I'm happy to be here on Dish from Waitrose. We're in August, we've just had Tom Holland on not once, but twice. Did you enjoy your time with Tom?

• 1:45Angela Hartnett?

  Loved Tom, such a nice guy.

• 1:47Speaker 04

  I thought he felt very relaxed.

• 1:51Angela Hartnett?

  Definitely.

• 1:52Speaker 04

  Don't you think?

• 1:53Angela Hartnett?

  Very much so, very much so, yeah.

• 1:55Speaker 04

  Like for a massive movie star to hang out and do those episodes. I thought he felt very at home, he was like...

• 2:01Angela Hartnett?

  I think he is, though. I think, I think his family have a lot to take apart of that. Especially because he's been acting since he was so young. They would come to set, they know everyone, you know, when he talks about all the Spider-Man movies. So, I think, yeah, he was brilliant, Tom, I think he was wonderful.

• 2:16Speaker 04

  Yeah.

• 2:17Angela Hartnett?

  And he said he was married.

• 2:18Speaker 04

  And he said he was married?

• 2:20Angela Hartnett?

  He did.

• 2:20Speaker 04

  Yeah. Did you want to ask more?

• 2:23Angela Hartnett?

  Not really, to be fair.

• 2:24Speaker 04

  Because I like it when people are...

• 2:26Angela Hartnett?

  It's his private life.

• 2:27Speaker 04

  It's his private life.

• 2:28Angela Hartnett?

  Let him do what he wants.

• 2:29Speaker 04

  But no, he was great, I really enjoyed it. If you've missed it, go have a listen back, because he was on, he was on great form. We had skewers twice.

• 2:35Angela Hartnett?

  Twice, yes, skewers twice.

• 2:37Speaker 04

  You won't believe it, we're having more skewers today.

• 2:39Angela Hartnett?

  I know, skew it over, it's enough now, summer's over.

• 2:41Speaker 04

  What's going on with this, we've got investments as well?

• 2:43Angela Hartnett?

  We got, we got a family pack of skewers, we've got to use them, we're taking up space.

• 2:47Speaker 04

  No waste, is there, Sam? No waste.

• 2:50Angela Hartnett?

  Taking up space.

• 2:50Speaker 04

  No waste podcast.

• 2:51Angela Hartnett?

  We didn't waste, we didn't waste.

• 2:52Speaker 04

  No, no waste, no waste.

• 2:53Angela Hartnett?

  Yeah.

• 2:53Speaker 04

  So we're having skewers till October. But today, we welcome Jamie Lee O'Donnell, who you'll know as a great actor. You'll probably know her best for Dairy Girls.

• 3:03Angela Hartnett?

  Yeah, playing Michelle.

• 3:04Speaker 04

  She was Michelle in Dairy Girls, a breakout star of that. She's got a few things to talk about.

• 3:08Angela Hartnett?

  Yeah.

• 3:09Speaker 04

  That she's got coming up, a few different projects.

• 3:10Angela Hartnett?

  And lives in Barcelona, doesn't she?

• 3:12Speaker 04

  Yeah, she's come, she's flown over from, she lives in Barcelona and she's flown over for Dish.

• 3:16Angela Hartnett?

  Yeah.

• 3:17Speaker 04

  And then she's flying back home.

• 3:18Angela Hartnett?

  Yeah, I love that.

• 3:19Speaker 04

  I'd fly for a nice meal, though. Someone said to me, do you want to go to Barcelona and have...

• 3:22Angela Hartnett?

  I've flown to Barcelona for the day and had meal, yeah. I missed my first flight.

• 3:27Speaker 04

  Yeah, of course.

• 3:28Angela Hartnett?

  It's a surprise. Can I tell you my story? So it was the Kates', which is the big event where they celebrate the hospitality industry.

• 3:35Speaker 04

  Oh, yeah, yeah.

• 3:35Angela Hartnett?

  As in the caterer. And did I win an award that night?

• 3:39Speaker 04

  Probably.

• 3:40Angela Hartnett?

  I think I did. I genuinely think, maybe I won Chef of the Year that night. And then I went out to the Electric House with one of my investors. Because who was there was Guy Ritchie. Not that I necessarily have a crush on Guy Ritchie, but I was, oh, Guy Ritchie, it was after Lock, Stock and Two-Smoke, which I loved as a movie. And my friend says, you know, Guy, I know him, he's going to be there, so I'll come. So I was literally in the Electric to like three in the morning. And my flight was like six or something, with Guy Ritchie and other people. And my flight was at six in the morning. And I thought, being an idiot, I went home, I thought, I'll have a power nap. Of course, missed the whole flight. Got on the next flight, got a two-hour taxi from the airport in Barcelona to the restaurant.

• 4:23Angela Hartnett?

  And it was a three-star restaurant, I was late for, which is really bad.

• 4:27Speaker 04

  Really bad.

• 4:27Angela Hartnett?

  Like the biggest, and it was, oh my god, El Bule, which at the time was one of the biggest restaurants in the world. But I was late by two and a half hours. And, but it's one of those...

• 4:37Speaker 04

  Which is bad.

• 4:37Angela Hartnett?

  The which is bad. But it's one of those restaurants, you have the table for the whole day and you're having like, I think it's 34 courses.

• 4:44Speaker 04

  No.

• 4:45Angela Hartnett?

  No, I'm not, I'm not kidding you, it's something ridiculous like that. And I was with other chefs, and there were a couple of chefs who really get intense about it. And I'd already said in my head, please don't let me sit next to them, because they're going to be, I just want to enjoy the occasion. And so fortunately, when I got there, I wasn't sat next to who I didn't want to sit next to, which was brilliant. And also, the staff were amazing, they came in and they were like, well, you have to have the El Bule experience. So I had the El Bule experience in two and a half hours, as opposed to six and a half hours.

• 5:11Speaker 04

  Oh, wow.

• 5:12Angela Hartnett?

  And it was fantastic. So they just kept bringing all the courses, I ate them, next course, boom, boom, boom.

• 5:17Speaker 04

  Oh, yeah.

• 5:17Angela Hartnett?

  And it was like, that's how to do it. I mean, I'm not suggesting you're late for two and a half hours. But I had a great time. It was delicious. And there's still a course that I remember, you know, the shape of an artichoke when you cut it in half? And they had made that picture on a plate out of rose petals with like an artichoke vinaigrette on top. It was absolutely phenomenal. But I didn't take any photos, didn't write any notes, I just had a great time. And I think we might, I might have flown back that night, or certainly the next morning.

• 5:47Speaker 04

  Wow.

• 5:47Angela Hartnett?

  There you go, a little rock and roll, basically, yeah.

• 5:50Speaker 04

  Yeah, you are rock and roll, Ange. I like that you're like low-key rock and roll, but actually rock and roll.

• 5:56Speaker 04

  She's hardcore, Ange.

• 5:57Angela Hartnett?

  That was it, yeah.

• 5:59Speaker 04

  All right, well, before we welcome Jamie in.

• 6:00Angela Hartnett?

  Yeah.

• 6:01Speaker 04

  Who hopefully won't be two and a half hours late. I thought we could talk seasonality.

• 6:07Angela Hartnett?

  Yes.

• 6:07Speaker 04

  And something that makes me think of Barcelona.

• 6:10Angela Hartnett?

  Padron peppers, yes, which can be grown in the UK. And we grow them through the summer, come out about July to sort of early October time, in polytunnels or greenhouses. They obviously have, there's one, you know, you eat padron peppers and then you get one that's really spicy. And apparently, the longer they are, because they're longer into the season, the more spice they have.

• 6:34Speaker 04

  Oh, okay.

• 6:35Angela Hartnett?

  So apparently that's the little tip. But they're, they're a great thing to add to a dish, like they're a great little nibble, they're great with beer. You, you're going to see them, you saw them the other day, or when we did it with Tom with a, on a skewer. We're going to do them today on a skewer with some tuna and olives.

• 6:49Speaker 04

  And what, do you just fry them up in a hot pan?

• 6:51Angela Hartnett?

  Fry them, fry them in a hot pan, or you can do them in the oven, but a hot pan's perfect till they start to blister. We do them, we make sometimes this, because you get the bigger ones, which are like the frigatelli peppers, they're much longer. And we sort of do this like red pepper pesto, quite spicy, and that, that works really well with them, so it's nice, yeah.

• 7:08Speaker 04

  Yeah, they're good, they're little starters.

• 7:10Angela Hartnett?

  They're good, yeah, they're perfect. And they're easy and quick. And the reason you cook them is the high heat, it sort of mellows out that real spice and it brings out that nuttiness. And listen, you could slice them and put them raw in something, but it is best eaten cooked.

• 7:23Speaker 04

  Yeah, have them cooked, it's not like one to whack in a salad.

• 7:25Angela Hartnett?

  No, you don't want to be doing that.

• 7:27Speaker 04

  Okay, great. Well, shall we get Jamie in?

• 7:30Angela Hartnett?

  Definitely.

• 7:31Speaker 04

  Let's do it.

• 7:34Speaker 04

  We have a guest today who likes their food to be sharp and sexy, but never wiggly. Please, a massive round of applause for Jamie Lee O'Donnell, everybody.

• 7:43Speaker 04

  Hello.

• 7:44Speaker 05

  Hello.

• 7:45Speaker 04

  Hi, Jamie Lee, how are you?

• 7:47Speaker 05

  I'm really good.

• 7:48Angela Hartnett?

  Yeah, flew in this morning from Barcelona.

• 7:50Speaker 05

  Yes, and just double-dosed to sugar-free Red Bull, so I'm ready to go.

• 7:54Speaker 04

  Oh, wow, it's the, it's the perfect thing to have before a meal from Angela Hartnett.

• 7:59Angela Hartnett?

  Yeah.

• 7:59Speaker 04

  Who do you think, boss to Red Bull?

• 8:01Speaker 05

  And I actually finished one, I was like, can someone get me another one, please? It just wasn't quite doing it. And I had to stop drinking Red Bull when I was on set, or the, the Irish version, Boost.

• 8:13Speaker 05

  Which is a multitude of flavors.

• 8:16Speaker 04

  That's what you're here to promote, yeah, isn't it?

• 8:18Speaker 05

  Promotion.

• 8:18Speaker 04

  New face of Boost.

• 8:20Speaker 05

  Yeah, but they ended up, do you know how you sort of, you crash off them? I was doing that constantly and I was like, I can't figure out why, I'm so tired. And I was like, oh, it's that.

• 8:28Angela Hartnett?

  It's maybe all that.

• 8:29Speaker 05

  So I stop it until I need it, you know?

• 8:31Speaker 04

  Until you need it.

• 8:32Speaker 05

  Yeah, yeah, yeah, yeah.

• 8:33Speaker 04

  So you've flown in from, from Barcelona?

• 8:35Speaker 05

  Yes.

• 8:36Speaker 04

  And you've moved there now?

• 8:37Speaker 05

  Yeah.

• 8:37Speaker 04

  How long have you been living there?

• 8:38Speaker 05

  Just over a year, a year and a few months, it's, it's great.

• 8:41Speaker 04

  And how come Barcelona, why was that the, the spot you moved to?

• 8:44Speaker 05

  I don't know, I get asked this, I honestly don't know, I just, I just sort of thought, where should it go? Trust the universe and all that. I was wrapping up therapy back home, I finally did some therapy, which I know is a pretty big deal for an Irish woman. But it was great.

• 8:59Speaker 04

  But you had to leave the country, that was it.

• 9:02Speaker 05

  I'm getting notions of myself, I need to leave, totally. But, no, I, I just, I was just trying to figure some stuff out, you know, you kind of get to a certain point of your life or your career or whatever. And then you're like, oh, that is a problem, I need to figure that out, when you're like, la, la, la. It doesn't matter, it won't affect me, and then you're like, it's affecting every single thing I do.

• 9:19Speaker 04

  Yeah, yeah.

• 9:20Speaker 05

  So I did therapy, which was pretty intense, I'm really tough, to be honest. And then I got, like, to the end of it, I completed it.

• 9:29Speaker 04

  Well done.

• 9:30Speaker 05

  That's how I told myself. Congratulations, all the healing's done, thanks very much. But, and then it was like, right, now I'm time to sort of have a good big start for myself. So I just sold my house and just went, Barcelona, I know.

• 9:42Speaker 04

  But it's amazing to do, yeah.

• 9:43Speaker 05

  Yeah.

• 9:44Speaker 04

  Yeah, it's brave.

• 9:45Speaker 05

  Well, I sort of, I've always been the sort of hyper-independence, and if I wanted to do something, I'd done my research and then just did it. You know what I mean? And there's a lot of good and bad with that. You sort of learn by mistakes and as you keep going and stuff, and I've had plenty. But this time, thankfully, it's, it's worked out really well.

• 10:04Angela Hartnett?

  And you've still got family back in Ireland?

• 10:05Speaker 05

  Yes.

• 10:06Angela Hartnett?

  So you can visit quite easily if you want to, or they can come out and stuff?

• 10:09Speaker 05

  Yeah, well, that's part of the therapy, I had to go no contact with my entire family.

• 10:13Angela Hartnett?

  Oh, wow, okay.

• 10:14Speaker 05

  I know, exclusive. But, but aye, it's just one of those things, you know, and the more I've sort of talked about it and been honest about it. I've seen it's, unfortunately, it's not the most unusual thing for adults, and it's just the way it is, you know?

• 10:28Angela Hartnett?

  But Barcelona's a perfect place to just like, a new start.

• 10:32Speaker 05

  And I spent an absolute fortune in rent in my first place, I did as much research as possible, I didn't know anybody over there. So I went over for a little few nights, a few months before, and had a wee look around, and I was like, yep, this'll do. I took myself out for dinner to a jazz restaurant, and I was like, oh my god, I'm obsessed with myself.

• 10:50Speaker 05

  And then, and I started smoking for like five minutes, and I was like, I'm so sexy and thin.

• 10:57Speaker 05

  But it's honestly been great. Just shifting the visuals, it's been gorgeous.

• 11:02Speaker 04

  Yeah.

• 11:03Speaker 05

  You know what I mean?

• 11:03Speaker 04

  Because you think like you've got to just do what you do.

• 11:05Speaker 05

  You just have to do it.

• 11:06Speaker 04

  That's the place to be.

• 11:07Speaker 05

  Because if it went, if it didn't go well, I would be in the same position I was in then.

• 11:12Angela Hartnett?

  Yeah, sure.

• 11:13Speaker 05

  And I've always done that, no matter what I was doing.

• 11:15Speaker 04

  Yeah.

• 11:15Speaker 05

  And it's lucky if you don't start from a great place.

• 11:17Angela Hartnett?

  Yeah.

• 11:18Speaker 05

  Silver lining. But you just have to give it a go, because if it doesn't work, so what? Just try something else.

• 11:23Angela Hartnett?

  And what's your Spanish like?

• 11:25Speaker 05

  It's all right.

• 11:25Angela Hartnett?

  Yeah.

• 11:26Speaker 05

  The Espanol es un poquito.

• 11:27Angela Hartnett?

  Oh, very good.

• 11:29Speaker 05

  It just means it's very small.

• 11:32Speaker 04

  Well, we've gone for a rioca, because we thought, you know, you're basically Spanish.

• 11:36Speaker 05

  Gracias.

• 11:36Speaker 04

  Yes, see?

• 11:37Speaker 05

  Gracias, mi amor.

• 11:38Speaker 04

  One of the things I got taught, because I thought I want to learn Spanish, and I think that most Januaries, I should learn a language. And then one of the things I was taught was to watch, like, telly programmes, you know, in that language, like, watch Friends or something, because you sort of know the characters and you can do that. Did you do any of that? Did you watch stuff in Spanish?

• 11:57Speaker 05

  I mean, it's on the list.

• 11:58Speaker 04

  Yep.

• 11:58Speaker 05

  I like my own wee way of, you know, using like workbooks and stuff. I like having my own wee office, maybe study area.

• 12:05Speaker 04

  Yeah.

• 12:05Speaker 05

  But it's a stop and a start whenever I'm working. Because then you have to learn lines and sort of go into the whole other version of learning. And when I first got there, I was like, this is at, I'm in Spain and I'm going to be tan all year round. It's wonderful. And I got like four jobs back to back in Ireland.

• 12:18Speaker 04

  Yeah.

• 12:20Speaker 05

  Which was great, but me and Kip were like, it's Belfast. And I was like, okay, great. And then I was done and it was like, so it's Dublin next? And I was like, great. It's like, is there anything in like, I don't know, Monaco or Paris? And he was like, no. I was like, okay, great.

• 12:34Speaker 04

  Okay, great.

• 12:35Speaker 05

  Great stuff.

• 12:36Speaker 04

  Well, welcome and cheers.

• 12:38Speaker 05

  Thank you so much.

• 12:39Speaker 04

  Thank you for making the effort from Barcelona to Dish HQ.

• 12:42Speaker 05

  Thank you, thanks for having me.

• 12:43Speaker 04

  Thank you for coming.

• 12:44Angela Hartnett?

  Yeah.

• 12:45Speaker 04

  Oh, yeah. Oh, that's the right temperature.

• 12:47Angela Hartnett?

  We are, yeah, we'll fill that.

• 12:48Speaker 05

  Well, actually.

• 12:49Speaker 04

  What? Oh, no, here we go.

• 12:50Speaker 05

  I've had one sip. Actually, guys.

• 12:52Speaker 04

  Actually, let me tell you something.

• 12:54Speaker 05

  We're going to get in Spain.

• 12:55Speaker 04

  You like a cold one?

• 12:56Speaker 05

  Would you like a little cold one?

• 12:58Angela Hartnett?

  Yeah. Would you like an ice cube and stuff?

• 12:59Speaker 05

  No, I'm okay, I just wanted to brag about being in Spain.

• 13:04Speaker 04

  She's Spanish.

• 13:05Speaker 05

  Guys, I'm Spanish. Oh, Donald is my surname? Think about it.

• 13:10Speaker 04

  Think about it. My mum had a cold red wine, which we spoke about, and it was about, it was knocking on six years ago now. She still mentions it. Every time she's in London, don't take us to that place with the cold red wine. I was like, it was meant to be cold. She said, I think they're having you on. I'm like, no. I said, they'll do it in Europe. She said, not in Europe.

• 13:30Angela Hartnett?

  Yeah.

• 13:30Speaker 04

  Room temp, room temp, anyway.

• 13:32Speaker 05

  Fair enough.

• 13:33Speaker 04

  We've got a little, to start, some like little, some gilders.

• 13:37Angela Hartnett?

  How about manchego?

• 13:39Speaker 04

  Manchego as well. Can I have a gildan hour?

• 13:41Angela Hartnett?

  Yeah, of course.

• 13:42Speaker 04

  I love these.

• 13:42Angela Hartnett?

  And some lovely olive oil crisps, yeah.

• 13:45Speaker 05

  Yeah, that's another thing, which I've noticed about Spain. Because I am quite like a wee bit of a snacker sometimes.

• 13:51Angela Hartnett?

  Yeah.

• 13:51Speaker 05

  And the crisp flavours, I think, were spoiled over here.

• 13:54Angela Hartnett?

  Mm.

• 13:55Speaker 05

  In a really good way.

• 13:56Angela Hartnett?

  There's not enough flavours in Spain.

• 13:58Speaker 05

  It's not great, if I'm honest. Especially when you're trying to do a crisp toasty.

• 14:02Angela Hartnett?

  Sorry, crisp toasty? Detail, detail.

• 14:04Speaker 05

  So it's just exactly what it is. It's toast, real butter, a wee bit of salt and some really good flavoured crisps.

• 14:10Angela Hartnett?

  So not cheese toasty with crisp, isn't it?

• 14:13Speaker 05

  No, no, no, you don't want globby cheese. I'm funny about textures.

• 14:16Speaker 04

  Now, we spoke in your intro that you like your food to be sharp and to be sexy.

• 14:19Speaker 05

  Yeah.

• 14:20Speaker 04

  Not wriggly.

• 14:21Speaker 05

  Not wriggly.

• 14:21Speaker 04

  Talk to us about wriggly. What have you experienced that's wriggly? What are we going to avoid today?

• 14:25Speaker 05

  Well, for the longest time, I didn't really eat meat. And then I was sort of pescatarian for a few years after, because I just never got on board with the texture of meat. I do eat meat now because I'm gluten free.

• 14:37Speaker 04

  Why are you gluten free? Like allergy or choice?

• 14:39Speaker 05

  No, allergy, aye. I swole up at one point when I first went to Spain, I didn't know what was happening. I was exercising like four times a week and I was trying to eat really healthy and figure out, you have to get stomach stuff.

• 14:51Angela Hartnett?

  Yeah.

• 14:51Speaker 05

  And I was at work and then I'd have my costume on in the morning and then I would go for lunch and then I would eat something really light. Well, not light, I mean, like really unfussy.

• 15:00Angela Hartnett?

  Yeah, yeah, yeah.

• 15:01Speaker 05

  So I'd just like pass down some flavours and just to keep it really simple. And then after lunch, I would go to try on my costume again and it wouldn't fit and I'd be really bloated and really sore. And I was like, something has to, I said, why does this happen every time I go to work? And I just had to figure it out. And when I first moved to Spain for the first wee while, every time I was coming back from the gym, I was getting a full baguette of like hot bread. And I was like, wah wah wah, eating it on the way home. It's like, this is the life. So I was overdoing gluten, overdoing like bread and pasta and carbs and stuff, obviously being Irish. And then after a while, somebody eventually was like, it's probably gluten. And you know, it's like the last thing you want to accept.

• 15:37Angela Hartnett?

  Yeah.

• 15:37Speaker 04

  You're like, no, no, it must be the weather.

• 15:39Speaker 05

  It's not gluten, it's something else. It must be like the water or something. And then. I just refused, no, like, you can't eat bread anymore. And I was like, mm, it's not that.

• 15:48Angela Hartnett?

  Yeah.

• 15:48Speaker 05

  It has to be something else. So then eventually I stopped and it's like I shrank. Like, my friend see me after like a week and a half and she's like, you look like you've lost about two stone.

• 15:57Speaker 04

  Wow.

• 15:58Speaker 05

  Because I was actually getting puffy, like my bones, do you know what I mean? Everything was just like my ears.

• 16:03Angela Hartnett?

  Quite severe allergy, that is, yeah.

• 16:04Speaker 05

  But I also overdid it, like I do absolutely everything. I underdo it or over.

• 16:08Speaker 04

  Like a foot of bread on the way home.

• 16:09Speaker 05

  Basically, every time. And then I thought to myself before I would accept that it was gluten, I was like, am I bulking? Is it bulking at the gym? Maybe I'm just bulking because my arms are really puffy. And I was like, well, I'll just wake up, I'll do me really muscly. But no, it was the gluten, yeah.

• 16:25Speaker 04

  So nothing wriggly. So you have to navigate sort of new, a new way of eating when you can't do something.

• 16:32Speaker 05

  I introduced more meat because cutting out gluten and meat and whatever, I was like, it's too much.

• 16:38Angela Hartnett?

  Yeah, yeah, yeah.

• 16:39Speaker 05

  And I thought, and I had some weird eating stuff growing up, which could be code for like an eating disorder. But you know, when you're Irish, like, it's just some weird eating stuff, but it probably was. And where I just, obviously if you're not feeling your best mentally, food for me is like the first thing to go. Where I just can't be bothered. And my appetite goes and I'm just like, I just don't see the point. So I found myself then having to be like active and eating stuff. And then things like the wiggliness or the textures would really set me off. So then I just had to be, I just had to be brave.

• 17:11Speaker 04

  Yeah.

• 17:11Speaker 05

  I'd be brave and you'd just stick.

• 17:14Speaker 05

  I actually did try.

• 17:15Angela Hartnett?

  So you don't like anything too soft, is it?

• 17:16Speaker 05

  I don't like things that are too soft. I don't like things like, do you know the way you have monk fish?

• 17:22Angela Hartnett?

  Yeah.

• 17:23Speaker 05

  The part with the wee tiny, that looks like teeth. By the way, just so you know, I have a real habit of putting other people off food.

• 17:29Angela Hartnett?

  Okay.

• 17:30Speaker 04

  Yeah.

• 17:33Speaker 05

  Years ago, I put a few of my friends.

• 17:34Angela Hartnett?

  This could be our last episode of the podcast.

• 17:36Speaker 05

  It could be, yeah, so destroy it.

• 17:37Speaker 04

  Oh, no.

• 17:38Speaker 05

  Can you imagine? I actually put a few of my friends off chicken for like a year at one point, because I described the reasons why I don't like it. And they were like, I've never noticed that before. And it's like, when someone was like, we should try oysters. And I was like, let's not.

• 17:48Speaker 04

  Let's not.

• 17:49Speaker 05

  Let's not.

• 17:50Speaker 04

  We thought we could go through your food likes and dislikes.

• 17:53Speaker 05

  Yes.

• 17:53Speaker 04

  We always get these, we always ask our guests to put these together before they come in. You told us that you love the sharpest of sharp flavours.

• 18:00Speaker 05

  Yes.

• 18:01Speaker 04

  Lemon and lime, rich feta, pickled onion, very salty. You said tuna steak is my favourite.

• 18:07Speaker 05

  Yeah.

• 18:07Speaker 04

  With some interesting fries or sharp veg.

• 18:10Speaker 05

  Yeah.

• 18:10Speaker 04

  Yeah, that's a good, that's a good direction, don't you think?

• 18:13Angela Hartnett?

  That works well, because tuna's fatty, the sharpness of that, that works.

• 18:17Speaker 05

  But I do like tuna really well done, which I've had before in restaurants and fancy schmancy ones, where the waiter will just come back out and say the chef said no. And I was like, okay, I'll just order something else.

• 18:26Angela Hartnett?

  Wow. I know, I think that's really wrong to do that.

• 18:28Speaker 04

  Do you think?

• 18:29Angela Hartnett?

  Yeah, I do. I think it's your business, it's about hospitality.

• 18:32Speaker 05

  Yeah.

• 18:32Angela Hartnett?

  It's about looking after the guests. And like, I remember a guy had this French chef and someone said a pigeon well done. And he goes, we can't do that. I said, of course we can, they're paying for it, that's their choice. My mum loves her meat well done and her fish well done. And so what am I going to say to my mum? No, sorry mum, that's the way I do it. And you're like, I think it's a bit rude.

• 18:49Speaker 05

  Yeah.

• 18:50Angela Hartnett?

  Come to us, we'll always cook it well done for you.

• 18:52Speaker 05

  And then it's just to avoid the wiggliness.

• 18:54Speaker 04

  Mm. But no wiggliness.

• 18:56Speaker 05

  Yeah, that's it.

• 18:56Speaker 04

  So we're going to have tuna today?

• 18:58Angela Hartnett?

  I'm going to go and get that now.

• 18:59Speaker 05

  Oh, thank you.

• 19:00Angela Hartnett?

  Okay, yeah.

• 19:01Speaker 04

  Not wriggly.

• 19:02Angela Hartnett?

  Not wriggly.

• 19:02Speaker 04

  Not wriggly. You also said that you love a chicken box. What's a chicken box?

• 19:07Speaker 05

  So the takeaways in dairy are, I think, iconic. So a chicken box is like a staple and it's usually best eaten after the, a few drinks, after le pub. And it's chips, then you would have sometimes fried peppers and onions. And then you would have your fried breast of chicken, chopped up, diced.

• 19:33Speaker 04

  Oh.

• 19:33Speaker 05

  And then you put it all over the chips and then you do three sauces. So you do garlic, you do chili and then you do taco. And then sometimes you put cheese on it or coleslaw, which I'm not into that. Then you close it over it and you give it to someone, you walk home with your food and a plastic fork.

• 19:49Speaker 04

  Wow, okay, that's serious.

• 19:51Speaker 05

  It's gorge, it is gorge.

• 19:52Speaker 04

  That's a good chippy, so it's like shredded chicken. I thought it was just going to be like a chicken wing.

• 19:57Speaker 05

  No, no, no, it's a breast of chicken, like cut off.

• 19:59Speaker 04

  Okay, yum. And then have you noticed like a big food sort of cultural shift moving to Barcelona? Like in the way that the Spanish eat or the time that they eat or what they eat?

• 20:09Speaker 05

  So I was again doing that thing where I was eating sort of like an Irish person. So we were eating quite late, they were like, we'll see you at half ten for dinner. And I was like, okay. Usually I'm in bed by then, but I was like, okay, new life, new me, let's go. And I would go out and I would order like the carbs, I would order food, food. And they were like, well, why would you order that? That's going to be hard to eat, it's about late. And they would order like a tiny bit of like asparagus with, you know, sliced up steak, medium rare sort of vibe. And I'm there, we like the patatas bravas and the bread and tomato and garlic. And then I'm just sitting there like with a big swollen stomach and I'm like, this doesn't work for me. But you just have to adjust, obviously, the type of food and how dense it is with the time.

• 20:54Speaker 04

  With the time.

• 20:55Speaker 05

  With the time, which seems obvious, but you have to sort of make a mistake first.

• 20:58Speaker 04

  You've got to live it to know it.

• 20:59Speaker 05

  You've got to live it.

• 20:59Speaker 04

  You've got to live it to know it. And have you fallen into like love with any particular places? Is there like a particular spot that you love going to?

• 21:06Speaker 05

  So there's a place called El Nino and it is like South American. And it does the sexiest rice you've ever tasted. And it also does like fried tuna. And I don't know how they do it, but it's like chunks of it. But it's the tastiest thing I've ever had, it's absolutely gorgeous.

• 21:27Speaker 04

  Oh, yeah.

• 21:28Speaker 05

  So it's like a fried tuna and rice and it was, it's like South American.

• 21:31Speaker 04

  Oh, nice.

• 21:32Speaker 05

  It's gorge. El Nino.

• 21:33Speaker 04

  El Nino.

• 21:34Speaker 05

  El Nino.

• 21:35Speaker 04

  If you were to cook, say, me and Ange in Barcelona on our holidays.

• 21:40Speaker 05

  Yes.

• 21:40Speaker 04

  We want to hang out with you. What would you cook knowing that Her Royal Highness Angela Hartno is coming around for dinner?

• 21:47Speaker 05

  Well, the first course would be a bottle of wine each.

• 21:49Angela Hartnett?

  Yes.

• 21:51Speaker 04

  Teddy edge job.

• 21:52Angela Hartnett?

  We've only just met. How did you know?

• 21:54Speaker 05

  Butler waning. Maybe some music, maybe a wee dance, just to sort of gauge how far along everybody was. And then just give you anything. But I would probably do like a pesto and lemon and fennel pasta.

• 22:08Speaker 04

  Oh, yeah.

• 22:09Angela Hartnett?

  Oh, very nice.

• 22:10Speaker 04

  Wait, this is something I wanted to ask you. Didn't you own a corner shop?

• 22:13Speaker 05

  Yeah.

• 22:14Speaker 04

  You did?

• 22:15Speaker 05

  Yes.

• 22:15Speaker 04

  Tell me about this, how this was and when was this?

• 22:19Speaker 05

  I've always been slightly entrepreneurial.

• 22:22Speaker 04

  I love you at a corner shop.

• 22:23Speaker 05

  Yeah, it was just, the opportunity came up. It was years ago. It was just before I got Dairy Girls as well. And it was to invest in a wee business. So, um, thank you.

• 22:34Angela Hartnett?

  Pleasure.

• 22:34Speaker 05

  Lovely. Thanks, mates. Ooh. So, um, yeah, just the opportunity came up and I, I'm very sort of, just go for it and see what happens. Um, and a wee bit of savings. It was only a wee venture. It didn't go well.

• 22:47Speaker 04

  No, it didn't?

• 22:48Speaker 05

  No, it didn't go well at all.

• 22:49Speaker 04

  It didn't go well. Did you have to do a shift?

• 22:50Speaker 05

  Oh, opened to close. So it was like six thirty, day eleven, like most days.

• 22:54Speaker 04

  What, you were working in there?

• 22:55Speaker 05

  Yeah, because it was my shop. So I was like, I'll do it all. And it smells gorge. But aye, I'm glad of it, you know? I don't think there's such thing as failures. It's just like, things didn't quite work out. So you just draw a line under it, move on, you know? So is this your job? Guys, just eat, drink, chat?

• 23:12Speaker 04

  This actually is our job, yeah.

• 23:13Speaker 05

  I love it.

• 23:16Speaker 04

  So Ange, tell us what we've got here today.

• 23:19Angela Hartnett?

  So we've got grilleders. So it's a take on gilders by Helen Graves.

• 23:23Speaker 04

  But grilled.

• 23:24Angela Hartnett?

  But grilled. And so we've got tuna, um, olives and padron peppers that we skewer. roast them either on a barbecue or you can have them, you know, obviously we did it in a pan here. And then we make a little dressing with some lemon juice, some grated garlic, clear honey, chopped parsley and olive oil. And then once they're cooked, you basically put all of that on top of your, um, skewers. Um, and then serve with lemon wedges. So, you know, you've got the citrus in the dressing plus the lemon wedges on the side.

• 23:50Speaker 04

  Mmm.

• 23:50Angela Hartnett?

  And then we've done Georgina Hayden, who we really love, her version of sort of a Greek salad. So she's got whipped feta underneath and then we've got chopped tomato, chopped cucumber with mint and olives. And then we pick all these red onions in a touch of vinegar, salt and sugar. And then red onions, that dressing then becomes the dressing on the salad, mixed. And so as you go underneath, you get that lovely whipped feta. And then all the beautiful vegetables on top.

• 24:14Speaker 05

  I'd love to try it.

• 24:14Angela Hartnett?

  And then the potatoes, we just, uh, some little potatoes. That we just did with a little bit of Ottolenghi's Smoky Spice, touch of olive oil and parsley.

• 24:23Speaker 04

  Oh, yeah.

• 24:23Angela Hartnett?

  And that's it. And a little bit of tinned tomatoes.

• 24:25Speaker 04

  Oh, it's really good, Ange.

• 24:26Speaker 05

  It's gorge. Thank you.

• 24:27Angela Hartnett?

  You know, eat away.

• 24:29Speaker 04

  Mmm.

• 24:29Speaker 05

  It's a lighted.

• 24:30Angela Hartnett?

  And we would serve it with a Lebron rose.

• 24:33Speaker 05

  Ooh.

• 24:33Speaker 04

  Was there any, uh, tips Ange, if you are doing this, that you think people, if they want to try this, they should do, they shouldn't do?

• 24:39Angela Hartnett?

  Well, I think you soak your skewers, we've said that before, so that they don't burn when you barbecue them.

• 24:44Speaker 04

  Yes.

• 24:44Angela Hartnett?

  Um, I think get the freshest, the freshest tuna. And I think it's something you just make, cook it and eat it. You know, you can make the dressing the night before if you want to speed up and you can skewer everything, but I think you cook it, eat it, like we've just done. It's not something you sort of hold for half an hour or forty minutes. I think you just want to, because it's so fresh. Um, and I think, yeah, you can, and I think the tuna works. If you wanted to change it up, you could do monkfish. You know, another fish you could, not for you, obviously.

• 25:10Speaker 05

  Give me the crepes.

• 25:11Angela Hartnett?

  It's one of those. But you need a chunky fish. But you could, that would work well with lamb or even pork shoulder or something, something meaty. You know, and you could marinade that up. And you could even use that marinade without the parsley, you know, the honey, the garlic, the olive oil would be, work really well.

• 25:24Speaker 04

  Um, if you want to try this recipe, or any of the recipes, uh, you can get them all on waitrose.com forward slash dish recipes. The ingredients are on there. Video done by Ange, yeah. The wine pairing. It's all on there. Yeah, sensational. I do say this every week.

• 25:41Angela Hartnett?

  I could make this at home.

• 25:43Speaker 04

  I can make that home. I feel like that's easy to do on a barbecue.

• 25:46Angela Hartnett?

  Oh my God, if you can't do this, come on.

• 25:49Speaker 04

  Wow.

• 25:50Angela Hartnett?

  Um, sorry, I don't mean that reason.

• 25:51Speaker 04

  No, no.

• 25:52Angela Hartnett?

  But literally you're putting a piece of tuna, a padron pepper, although when I was doing it, I was going tuna, pepper, olive, tuna, pepper, olive. And then I went, hold on, what am I doing? Tuna?

• 26:01Speaker 04

  Tuna, pepper.

• 26:04Angela Hartnett?

  Like, oh, right, yeah, tuna. And harry it. I said, don't give you the.

• 26:06Speaker 04

  Don't give you the tuna, pepper, olive.

• 26:08Angela Hartnett?

  Um, so, yeah, I mean.

• 26:09Speaker 04

  And then the dressing's good as well.

• 26:11Angela Hartnett?

  The dressing. I mean, the thing is, listen, you like it well done. Some people like their tuna cooked a bit more rare. It's up to you. But because it's so fresh, even if you cook it more well done than you might do naturally, it's still going to be delicious. You know, it's not going to be dry. It hasn't been sitting there. And you've got that lovely marinade that's going to really enhance it. So make your marinade, do it. And, and also I think the other thing, I will say that about Christmas, but the same with barbecues, less is more.

• 26:36Speaker 04

  Totally.

• 26:36Angela Hartnett?

  Do two or three things really brilliantly. And make them delicious rather than try and do twenty things. And then you've got raw this, raw that, and too much going on. No space to put anything. There you go. There you go.

• 26:47Speaker 04

  Yeah, we've learnt the lesson there, haven't we, Jamie?

• 26:49Speaker 05

  We have indeed.

• 26:51Speaker 04

  There's loads we want to talk to you about. There's, there's shows we want to talk about in a second, but I want to talk about, you're doing, I think, at Goodwood.

• 26:58Speaker 05

  Yes.

• 26:58Speaker 04

  Goodwood Revival, which is this historic motor race meeting where they all meet up and race in period cars. My friend went last year and looked at.

• 27:06Angela Hartnett?

  So vintage everything or clothing or?

• 27:08Speaker 05

  Clothing and cars.

• 27:09Angela Hartnett?

  The whole lot. Okay, yeah. And have you got all your outfits sorted? Are you wearing one or have you got an array of different?

• 27:14Speaker 05

  I'm going to do this after. Yes.

• 27:16Speaker 04

  Oh, really?

• 27:17Speaker 05

  I thought everyone knows it. Yeah. A wee try on, a wee play by, we dress up.

• 27:20Angela Hartnett?

  Oh my God, that'd be amazing.

• 27:21Speaker 04

  Can you go for any era or is it specific?

• 27:23Speaker 05

  I think they were saying it's forties, fifties, sixties, mostly.

• 27:26Speaker 04

  And you're going to be there talking about that passion for fashion and costumes as well on, on, on shows. Is that like quite important for you, the costume element when you're doing a character to sort of get you into the zone?

• 27:41Speaker 05

  Yeah, I think, um, every sort of like piece of the puzzle that comes together for the character is really important. And I think, um, just how the clothes fit and how, and how like the, the, the footwear and things like that. And how you sort of walk and move around in it is really important. And then obviously the hair and makeup, it all sort of comes together as the character. And those teams work really closely together. So it has, it's really important. Because that's how you feel, isn't it? Even like day to day, your clothes really, or they can inform how you feel.

• 28:10Speaker 04

  Yeah.

• 28:11Speaker 05

  So whenever you're on stage, you have to, or on set or stage and you have to do something over and over, for example. Um, those clothes are a really good reminder and you get into that way of thinking a lot.

• 28:20Speaker 04

  Yeah. And do you ever, because it must help you get into that, you know, frame mind of what character you're going to be like, as you say, it must change your whole mind. Do you ever do, do you ever do like anything else to help get you there? Do you ever make playlists or?

• 28:33Speaker 05

  I do, I have done sometimes, or I've, I've usually done like a perfume.

• 28:36Speaker 04

  Yeah. Oh, okay. So you like can go back to that character.

• 28:39Speaker 05

  Yes, and have it sort of in my bag or have it in the dressing room. Um, and that does help as well. I think it's just these wee signature things. Um, and it can be different sometimes for every job. And it's just, I always sort of get myself in a position where I know what they're, this is going to sound weird, but like the way they look through their eyes, if you know what I mean?

• 28:58Speaker 04

  Yeah.

• 28:58Speaker 05

  So it's how you look at somebody and the way your mind is behind that. For me, whenever you're going through it and you're doing your work on the script and the character, and then the penny just drops of who they are. And the, I feel like the decision's just made. And then, um, wee things like that, obviously with hair, makeup, shoes, like perfume will help. But it's how you look at other people.

• 29:17Speaker 04

  Yeah.

• 29:17Speaker 05

  Uh, for me anyway, it's the way you look at other people.

• 29:20Speaker 04

  Um, and we also got to talk about girl group.

• 29:22Speaker 05

  Yes.

• 29:23Speaker 04

  So tell us about girl group, because this is like on the way.

• 29:25Speaker 05

  Yes.

• 29:26Speaker 04

  And this is you starring this movie and Rebel Wilson, and Rebel Wilson's directed it as well.

• 29:30Speaker 05

  She's directed, written and starred, which was incredible. And I would do much for doing that. Not at all. Not at all.

• 29:36Angela Hartnett?

  Worked hard.

• 29:36Speaker 04

  Not lazy. And there's some like big names from music involved in this as well.

• 29:40Speaker 05

  So Nicole Scherzinger, Shazzy Lewis, we have another, I think, Ashley from Puscatos. Mel C is on it as well. Now, I didn't meet any of these people, so I'm trying to remember. From the call sheet.

• 29:53Speaker 04

  Classic filming, because when I watch a film, I'm like, well, obviously they all know each other.

• 29:56Angela Hartnett?

  Yeah, they're all friends. They go out to dinner every night.

• 29:59Speaker 05

  Jennifer Coolidge is on it as well.

• 30:01Speaker 04

  Ah, oh, wow.

• 30:01Speaker 05

  Um, and I, so it was just loads of fun. It was just one of those mad jobs that came about and I sent in a wee tape. And then I was taping at the time for quite a lot of things. So it just was like, okay, the tape's gone. And it was a bit mental. Um, because they were like, do, do your own thing with it and see where you go. And for some reason, my default is a bit sleazy. And I don't know why. It just sort of, it just comes on camera, just because it was a wee bit creepy. And it, and it worked.

• 30:27Speaker 04

  I think it works a treat.

• 30:28Speaker 05

  They were like, great, sleaze.

• 30:29Speaker 04

  Great. And you play like Rebel's rival, right?

• 30:32Speaker 05

  Yes.

• 30:32Speaker 04

  Yeah.

• 30:33Speaker 05

  So the movie, I don't know if, like, what I'm able to say, but I think it's been announced. And it's out there. So Rebel's character is an ex-pop star and she was in a massive girl grip. And then she has like sort of fallen off in a way. And then an opportunity comes around again for her to reclaim her celebrity status, but this time as a manager.

• 30:59Angela Hartnett?

  Right, yeah.

• 31:00Speaker 05

  Of, of her own girl grip and sort of be at the top of the tree, um, through this, this nationwide competition. To try and get your, your grip, uh, this, uh, record contract. Um, so that's her, and that's her trip back to the top. And then she comes up against some competition and rivals. And that's where I step in. And I have my own team, which were on paper superior and like the, the bitch team.

• 31:26Angela Hartnett?

  Okay.

• 31:27Speaker 05

  You know what I mean? Like we walk in and we're amazing and we know we are.

• 31:30Angela Hartnett?

  Yeah.

• 31:30Speaker 05

  And we know everyone else is shit.

• 31:32Speaker 04

  Yeah.

• 31:32Speaker 05

  Yeah, we're mean girls, but we've earned it.

• 31:34Angela Hartnett?

  Yeah, you know, you're a lousy. I like that. Justified.

• 31:38Speaker 05

  Yeah.

• 31:39Speaker 04

  And do you like, because it's girl group, you know, it's about girl groups. Do you get to sing or, or dance?

• 31:44Speaker 05

  No, I've got one of these though.

• 31:45Speaker 04

  Oh, yes.

• 31:47Speaker 05

  And I've got like what I call the, the middle class mom, like bitch bob. Where, when we were doing the hair, they, they gave me a big blowout and then sprayed it with an inch of its life. Because I wanted it to move like independently from my head. But it's one piece, like a Lego piece. Um, I just, it really sort of, when I was talking, I mean, I would be like, think of just move by itself. And one of the, because it was filmed in London, even though it was set in America, and one of the crew guys come over and a few people were like, oh, we've seen Dairy Girls. And I was like, oh, nice, nice to meet you. And they were like, by the way, that's a great wig. It's really funny. It's ridiculous. And I was like, that's my hair.

• 32:22Speaker 05

  And they were like, I'm so sorry. And I was like, no, I love it. Because that's kind of the point. I wanted it to look like, I wanted it, I wanted it to look a wee bit just almost strange and intimidating, like it's about to come off and bite you.

• 32:34Angela Hartnett?

  Yeah, yeah, yeah. And it worked.

• 32:35Speaker 05

  Yeah.

• 32:36Speaker 04

  That's a great wig. That's my hair.

• 32:38Speaker 05

  That's my face in here.

• 32:39Speaker 04

  That's my actual hair.

• 32:41Speaker 05

  And it was like, it's ridiculous. And I was like, yeah, it's my hair. And he's like, I'm so sorry. And I was like, no, no, don't be sorry.

• 32:45Angela Hartnett?

  Yeah.

• 32:46Speaker 05

  It's the desired, it's the desired effect.

• 32:47Speaker 04

  Yeah. That's what we wanted. You're not like walking around with that on.

• 32:50Speaker 05

  Yeah. And then he was like, and you're also really ugly. And I said, no, I'm joking. It's too far.

• 32:55Speaker 04

  Too far.

• 32:56Speaker 05

  Too far, Tony.

• 32:56Speaker 04

  And does that happen all the time that people come up to you? Because Dairy Girls was so big and so huge. You must have, I mean, people in the streets saying it, but then do people say it all the time on like set and on jobs? Because it was like so universally loved, wasn't it?

• 33:09Speaker 05

  It does happen. I think it's one of those jobs that whenever I do anything, you'll get the whole person to be like, I know this is not allowed, but can I get a photograph? And I don't mind it because I agree. I'm really proud of it. I think it's such a universal show. And the type of, the type of people who ask and come up and want a photo is like so varied, which I think is just such a great reflection of it. And there's so many like older men like thought be like, listen, my daughter or my granddaughter, she'll love this. She'll think I'm class. Can I please get a photo? I'm like, of course. And it's really nice. So, so that does happen a lot.

• 33:40Speaker 04

  We had, um, Saoirse on, Saoirse Michael Jackson, like, which was like, what, 2024?

• 33:44Angela Hartnett?

  Yeah.

• 33:44Speaker 04

  Something like that. And she, I mean, we had such a funny, funny time with her. And she was just talking about, you know, like the great memories of it. And, you know, it's was just basically saying that, yeah, it's such a universally loved show and stuff. And you guys, you met in the audition process, right?

• 33:59Speaker 05

  Well, did I?

• 33:59Speaker 04

  That's cute.

• 34:00Speaker 05

  Everybody met, we all met there. Um, it was like the fourth audition in about eight months, which was like torture. And we don't really met at the chemistry read, where you sort of swap actors having out to see who's going to be the final group. You know, because obviously that's really important.

• 34:13Angela Hartnett?

  Critical, yeah.

• 34:14Speaker 05

  Yeah. And I think because all of our careers took off at that point, even though we'd all been working to various lengths, but all quite a lot, and doing that sort of, you know, like on the grind and try to do different things and really busting our traps. And then suddenly it all took off for all of us. So it was about like, over, it was mental.

• 34:30Angela Hartnett?

  I got quite emotional at the end.

• 34:31Speaker 05

  Yeah.

• 34:32Angela Hartnett?

  You know, the scene where, you know, your head teacher and the bishop was trying to get rid of her.

• 34:36Speaker 05

  Yeah.

• 34:37Angela Hartnett?

  And then the bit that you will vote, you know, because that's history. That happened, you know, we, we lived through it in the sense that we were alive when that the historic agreement happened, but you lived through it more so being in Northern Ireland and stuff. I mean, I thought it was brilliant, that ending. It's just amazing.

• 34:51Speaker 05

  It was incredible. And because obviously, um, it's my home, it's hometown and, and my community, it's just got this wee extra special bit of pride where, and the show was in such a positive light and such a sort of like successful light in, in a lot of ways. It was just, it was really overwhelming. I, I really felt that this sort of sense of responsibility that came with it. And it wasn't asked of me. It was something that I naturally wanted to do. I was really protective over. And it's done amazing. And for that to be the iconic role, I mean, who knows what's to come.

• 35:20Angela Hartnett?

  Sure.

• 35:21Speaker 05

  But I don't think anything will quite beat Michelle. And I, I don't, I don't mind that.

• 35:25Angela Hartnett?

  Yeah.

• 35:25Speaker 05

  Do you know what I mean?

• 35:26Angela Hartnett?

  That's really, that's brilliant. Yeah.

• 35:28Speaker 05

  I think I can do incredible stuff and I have, and I'm really excited for her in the next steps in my career. But Michelle will just always be like the top spot of icon. Because it's, and for Lisa to write that character and for her to give that, that platform and that opportunity for me to do what I want to do with it. Like it's, it's something I'll always be grateful for and I'll always be mad that I appreciate it. Delisa McGee.

• 35:51Speaker 04

  Now, one thing that I heard, and I don't know if this is true, that is that people pretend to, to be you.

• 35:57Speaker 05

  Yeah, I think they're mistaken for me.

• 35:59Speaker 04

  Right.

• 35:59Speaker 05

  And they just go with it.

• 36:00Speaker 04

  And they roll with it.

• 36:01Speaker 05

  Yeah.

• 36:02Speaker 04

  How do you know about this? Do they message you?

• 36:04Speaker 05

  They come up and tell me.

• 36:05Speaker 04

  Right.

• 36:05Speaker 05

  When I'm back home or just it seems to happen a lot. I think I've got one of those faces because I guess a lot of people, like even years ago, when I'd be out in Dairy, um, like bouncers would be like, there's so and so, there's Jennifer.

• 36:18Angela Hartnett?

  Yeah.

• 36:18Speaker 05

  And I'm like, I'm not. And they're like, you know, you are. And I'm like, what did Jennifer do? Um, and there was a point, there was one point I wasn't allowed into a bar and they were like, you're barred from last week. And I was like,

• 36:28Angela Hartnett?

  No.

• 36:29Speaker 05

  No, but that's not me. And they're like, it is you. And I said, Jennifer Lopez was here in Dairy. What?

• 36:34Speaker 04

  I know what you're saying.

• 36:35Speaker 05

  How did that happen?

• 36:37Angela Hartnett?

  How did she behave? What did she do?

• 36:39Speaker 05

  I swear it's not me. I swear.

• 36:42Speaker 05

  But so I think I just have always had a face, one of those faces where I was mistaken for people.

• 36:47Angela Hartnett?

  Right.

• 36:48Speaker 05

  Or just like really, really Dairy, one of the two, maybe both. Um, and a couple of times people have come up to me and been like, guess what? So I was in New York on holidays and the bar staff thought I was Michelle. I thought I was you. So they were like, oh my God, you're Michelle from Dairy Girls. And I said, aye, of course, Sam. They got them for free. Got loads of free drinks. They got a table, all our friends. And I've, fair enough. And I've always said, um, you know, Dairy is the brass neck capital of the world. So I just say go for it. Go for it. Do you know what I mean? You don't hurt anybody. She's done taking photographs and stuff. Thank you guys. Yeah. People had sent, like over the years, people had, when I, when I check a message, which I don't do a whole lot, but people have actually sent me photographs.

• 37:29Speaker 05

  Great to meet you. You were so lovely. Uh, my father says hello. It's a picture of just some Randy. I'm looking.

• 37:37Speaker 05

  And you can see her face. She's like, ooh.

• 37:44Speaker 04

  Jamie, are you ready for your fast food quiz? It's quick fire.

• 37:47Speaker 05

  Hang on, hang on.

• 37:48Angela Hartnett?

  Oh, I love that. Slurp the wine. Get yourself ready.

• 37:51Speaker 04

  Are you ready? Okay. What is your favorite way to eat eggs?

• 37:54Speaker 05

  Uh, hard boiled.

• 37:55Angela Hartnett?

  Favorite sandwich filling?

• 37:58Speaker 05

  Tuna.

• 37:59Speaker 04

  What's the best form of potato?

• 38:00Speaker 05

  Uh, mash. No, actually, sorry. Uh, what do you call it? Champ?

• 38:05Angela Hartnett?

  Champ, okay. With the cabbage. It's mashed potato, cabbage, no?

• 38:07Speaker 05

  It's a coquianum.

• 38:08Angela Hartnett?

  Oh, right.

• 38:09Speaker 05

  Champ of scallions, butter.

• 38:10Angela Hartnett?

  Ah, right. Okay. Uh, favorite herb?

• 38:14Speaker 05

  Rocket.

• 38:14Speaker 04

  What's the best crisp?

• 38:16Speaker 05

  Anything pickled onion.

• 38:17Angela Hartnett?

  Okay. Favorite fruit?

• 38:19Speaker 05

  Watermelon or pineapple.

• 38:20Speaker 04

  Jamie, what is your favorite kitchen utensil?

• 38:23Speaker 05

  Do you know the pasta thing? The wee hand does this?

• 38:26Angela Hartnett?

  Yeah.

• 38:27Speaker 04

  Yeah.

• 38:27Speaker 05

  It's got a wee hole at the bottom.

• 38:29Angela Hartnett?

  Yeah.

• 38:29Speaker 04

  What is that?

• 38:30Speaker 05

  It's a spaghetti lifter.

• 38:31Angela Hartnett?

  Yeah, it is. Yeah.

• 38:32Speaker 04

  Spaghetti lifter.

• 38:32Speaker 05

  Is that the real name?

• 38:33Angela Hartnett?

  I think so.

• 38:34Speaker 05

  I think it's a special name.

• 38:37Angela Hartnett?

  It's a spoon, isn't it? With a hole. But that's what we're using for spaghetti, don't you? Yeah. It's like a claw. It is like a claw.

• 38:42Speaker 05

  It's called a scary spoon.

• 38:43Speaker 04

  The scary spoon.

• 38:44Angela Hartnett?

  The scary spoon. Then that's what they call in Italy.

• 38:46Speaker 05

  Yeah, yeah, yeah.

• 38:47Angela Hartnett?

  Scary spoon.

• 38:49Angela Hartnett?

  Nice. We like it. We've had that one before. What's your favorite Sunday roast?

• 38:52Speaker 05

  Oh, um, I do like a nice nut roast, if I can get a good one.

• 38:57Angela Hartnett?

  Yeah.

• 38:57Speaker 05

  With flavors.

• 38:59Speaker 04

  Not a dry one.

• 39:00Speaker 05

  Not a dry, not a dry shaped one. A fennel and nut.

• 39:03Angela Hartnett?

  Yeah, that'd be nice.

• 39:04Speaker 04

  What is your favorite beverage, both hot and cold?

• 39:08Speaker 05

  I love a cup of tea. I love a cup of tea. Barra's tea bags specifically, which I've, I've sourced over here, the Irish tea, tea bags.

• 39:15Angela Hartnett?

  Yeah.

• 39:15Speaker 05

  And brought over to Spain. And my favorite cold one is just iced water. Not to say I'm boring, but I do love a good iced water. I love that.

• 39:22Speaker 04

  Hydration.

• 39:22Speaker 05

  I'm just about hydrated.

• 39:24Angela Hartnett?

  You've got to be.

• 39:25Speaker 05

  I'm in Spain, guys.

• 39:26Angela Hartnett?

  You're in the heat. You're in the heat. What's your favorite, um, toast topping?

• 39:30Speaker 05

  Peanut butter.

• 39:31Angela Hartnett?

  Peanut butter.

• 39:32Speaker 05

  With honey.

• 39:32Speaker 04

  And finally, I feel like we should go for ice cream.

• 39:35Angela Hartnett?

  Yeah.

• 39:35Speaker 04

  'Tis the season.

• 39:36Speaker 05

  Yeah.

• 39:36Speaker 04

  What's your favorite ice cream?

• 39:37Speaker 05

  I love like, uh, like a butterscotch, like a caramel or something like that.

• 39:42Angela Hartnett?

  Nice, yeah.

• 39:42Speaker 05

  Mm-hmm, mm-hmm.

• 39:43Speaker 04

  Yes.

• 39:44Speaker 05

  I know people are really into the pistachio vibe and I do think it's nice, but I dare say it's slightly overrated.

• 39:50Angela Hartnett?

  Ooh.

• 39:51Speaker 05

  Just a wee teeny, teeny bit. It's in everything. Can't it?

• 39:53Angela Hartnett?

  Yeah. Too much. It's like kale.

• 39:56Speaker 05

  Chocolate, yes. Do you know what I mean? It's like kale. And I used to end up putting kale into smoothies because it's too earthy.

• 40:02Angela Hartnett?

  Yeah, yeah, yeah.

• 40:03Speaker 05

  It's like beetroot that hasn't been pickled.

• 40:04Angela Hartnett?

  Yeah, yeah, yeah.

• 40:05Speaker 05

  It's fine, but you're about like, oh, now I'm on the ground.

• 40:07Angela Hartnett?

  Yeah, yeah.

• 40:08Speaker 05

  Now I'm down here. Yeah.

• 40:10Speaker 04

  Soily, farming.

• 40:11Speaker 05

  We were on the table for a minute and now I'm on the ground. And I don't like it.

• 40:14Speaker 04

  Now I'm done, mate.

• 40:14Speaker 05

  Yeah.

• 40:15Speaker 04

  Now I'm done, mate. Well, you passed.

• 40:17Angela Hartnett?

  Yeah.

• 40:17Speaker 04

  You passed, you passed, you passed.

• 40:18Speaker 05

  Delighted.

• 40:19Angela Hartnett?

  You were very quick as well. I like that.

• 40:20Speaker 04

  You were good.

• 40:21Angela Hartnett?

  We have a lot of fast food that takes forever.

• 40:23Speaker 05

  I've recently realised through therapy that I'm quite competitive.

• 40:26Speaker 04

  Oh.

• 40:28Speaker 05

  I had no idea.

• 40:31Speaker 04

  Jamie, we come to the end of the show question, uh, for your chance to win this Waitrose goody bag. Yeah, you can get that to go. You actually can.

• 40:38Angela Hartnett?

  And the salad and the potatoes, whole thing. Takes a whole lot.

• 40:41Speaker 04

  Your end of the show question is in this golden envelope. Okay.

• 40:44Speaker 05

  Oh, guys, this fits.

• 40:45Speaker 04

  Okay. Yeah, here we go.

• 40:47Speaker 05

  Hi, Jamie Lee. Thanks for joining us today on Dish. You are stunningly beautiful. Guys. Shut up.

• 40:56Speaker 05

  It's gonna have some delight. We know you recently swapped Dairy for Barcelona, so we're calling on your expertise. For a chance to win the Waitrose goody bag, we'd like you to play Spanish tapas themed this or that.

• 41:08Speaker 04

  Yes.

• 41:09Speaker 05

  Thanks. Team Dish. Thanks, Team Dish.

• 41:11Speaker 04

  Yes. Okay. So we're basically gonna find the best tapas.

• 41:15Angela Hartnett?

  Jamie Lee?

• 41:16Speaker 05

  Yes.

• 41:16Angela Hartnett?

  Paella or tortilla?

• 41:18Speaker 05

  Paella. Paella.

• 41:19Angela Hartnett?

  Paella. Oh, there we go.

• 41:21Speaker 05

  Paella.

• 41:22Speaker 04

  Hamon? Ibirico or manchego?

• 41:24Speaker 05

  Ibirico, hamon.

• 41:25Speaker 04

  Yeah.

• 41:26Angela Hartnett?

  Patatas bravas or croquetas?

• 41:29Speaker 05

  Oh, patatas bravas.

• 41:30Angela Hartnett?

  Okay.

• 41:30Speaker 04

  Gilda or buccaronis?

• 41:32Speaker 05

  I don't know what they are.

• 41:34Speaker 04

  That's a gilda.

• 41:35Speaker 05

  Gilda.

• 41:36Speaker 04

  A buccaroni is that anchovies in vinegar.

• 41:38Speaker 05

  Ooh, this one.

• 41:39Speaker 04

  Gilda.

• 41:40Speaker 05

  Gilda.

• 41:40Speaker 04

  Yeah.

• 41:41Angela Hartnett?

  Bocadillo de calamaris or gazpacho?

• 41:43Speaker 05

  Gazpacho. I don't like calamari because I've had too much of it when it was stringy.

• 41:47Speaker 04

  Uh, pan con tomato or bread and aioli?

• 41:51Speaker 05

  Bread and aioli.

• 41:51Speaker 04

  Yes. Like, isn't it amazing that in Spain, you're like, yes, I will eat tablespoons of this?

• 41:56Speaker 05

  Yes.

• 41:56Speaker 04

  But here, you won't have a tablespoon of mayonnaise, would you?

• 41:59Speaker 05

  No, because it's not got garlic in it though.

• 42:01Speaker 04

  No.

• 42:01Speaker 05

  But you have to dip something in it. I don't think they eat it by the spoon.

• 42:04Speaker 04

  I do.

• 42:04Speaker 05

  Okay.

• 42:04Speaker 04

  Yeah, I do.

• 42:05Speaker 05

  Okay, you're on holiday. Do what you want.

• 42:07Speaker 04

  I do.

• 42:07Speaker 05

  With the same tank.

• 42:08Speaker 04

  I get it in there.

• 42:09Speaker 05

  Why not?

• 42:10Angela Hartnett?

  Creme catalana or Basque cheesecake?

• 42:13Speaker 05

  Basque cheesecake.

• 42:14Speaker 04

  Would you do a lunch vermouth or a late night churros and chocolate?

• 42:18Speaker 05

  Late night churros and chocolate. I think vermouth is about to blow the head off you.

• 42:22Speaker 04

  Yeah.

• 42:22Speaker 05

  I'm not used to it. I can't do it.

• 42:24Speaker 04

  So Jamie, our question is, which of those is the sexiest? Do you feel?

• 42:29Speaker 05

  I think with a nice cover, the manchego cheese can be really beaut, especially if you can get some pan and, uh, uh, avioli, Ari, I was gonna say areola, that's nipples.

• 42:41Speaker 04

  If you can get some bread.

• 42:43Speaker 05

  Ariola.

• 42:43Speaker 04

  And some areola. No, she means the nipple area.

• 42:48Speaker 05

  I mean the nipple.

• 42:49Speaker 04

  She means the nipple.

• 42:50Speaker 05

  I know what I mean, the nipple.

• 42:51Speaker 04

  She wants a sharp and sexy food.

• 42:55Speaker 05

  And there's nothing sexier than my nipples.

• 42:58Speaker 04

  And I think that means the goody bag is yours, Jamie.

• 43:03Speaker 05

  Thank you.

• 43:05Speaker 04

  It's saucy. It's saucy. And Jamie, thank you so much. That was so fun.

• 43:10Speaker 05

  Thanks for having me.

• 43:11Speaker 04

  Our brand of Jamie Leo, darling, everybody.

• 43:15Speaker 05

  Thank you.

• 43:18Speaker 04

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

• 43:26Angela Hartnett?

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

• 43:34Speaker 04

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

• 43:41Angela Hartnett?

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