Pod Insights Dish Joe Wilkinson, bolognese and a Villa Antinori About this episode Has Angela met her match in the ultimate bolognese battle?
Joe Wilkinson is an English comedian, actor, podcaster, screenwriter and star of the new Waitrose Christmas advert. Joe first came to prominence in the BBC Three show Him & Her before further acting roles in Derek, Miranda and After Life. He has also brought his impeccable comedy timing to shows including Russell Howard’s Good News, 8 Out Of 10 Cats Does Countdown, Last One Laughing and Taskmaster as well as proving ever-faithful on this year’s Celebrity Traitors. He also hosts an almost-daily podcast called Chatabix with his long-term writing partner, David Earl.
Joe’s favourite food is his own bolognese, which leads to a forensic breakdown of his process and the chance for Angela to impress with the best bolognese. Does it cut it with Joe? What about Marmite? How liberal should you be with the Italian mixed herbs? All these questions are answered alongside a glass of Zeno Alcohol-Liberated Red for Joe and a wine pairing of Villa Antinori for Nick and Angela. We start the show with a Fever-Tree Non-Alcoholic Italian Spritz.
We loved Joe’s list of food likes and dislikes, and need to thank his wife Petra for supplying all the extra details, including his fondness for slow-roasted meat and dedication to planning the perfect takeaway. We also get to hear all about his turn as a leading man in the Waitrose Christmas ad opposite Keira Knightley, including how he diffused any tension on the day of their kiss…
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
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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. 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. How are you?
1:00 Speaker 03 Hi, nice to see you.
1:01 Speaker 02 You're nice to you, you alright?
1:02 Speaker 03 You alright?
1:03 Speaker 02 You're good.
1:04 Speaker 03 Nice to come in.
1:04 Speaker 02 Oh, sorry, double sorry.
1:05 Speaker 03 That's my double sorry. Yeah, good, thank you, thank you. Thinking very well? Oh, cheers, I bought a new jumper.
1:10 Speaker 02 Yeah, it's good.
1:11 Speaker 03 Look, feet shit, nothing. Yeah, 35 pounds.
1:13 Speaker 02 Oh, yeah.
1:13 Speaker 03 That's a bargain. Yeah, yeah.
1:15 Speaker 02 Love that.
1:15 Speaker 03 I'm making effort.
1:16 Speaker 02 Yeah, well, thanks for splashing it out.
1:18 Speaker 03 I feel I want to show it off.
1:19 Speaker 02 Yeah.
1:19 Speaker 03 Sorry.
1:20 Speaker 02 Have a little walk to the table, show it off.
1:21 Speaker 03 Yeah, cheers.
1:22 Speaker 02 Look.
1:22 Speaker 03 Beautiful, it's like the catwalk, you're in power. I make sure every camera gets it.
1:27 Speaker 02 Over the shoulder. Over the shoulder. And you take a seat and then we'll get you...
1:32 Speaker 03 Chuck over there.
1:33 Speaker 02 Yeah, you go down and we'll get you a drink.
1:34 Speaker 03 Thank you. Loads of cameras.
1:37 Speaker 02 Loads?
1:38 Speaker 03 I know.
1:38 Speaker 02 So many cameras.
1:39 Speaker 03 So many cameras. I try not to stare at them.
1:41 Speaker 02 Yeah, it's good if you look down them when answering. They're like that.
1:46 Speaker 03 Can I do the whole thing?
1:47 Speaker 02 Like that, yeah, yeah. Yeah, that'd be perfect. So, George, you like food?
1:52 Speaker 03 Yes.
1:55 Speaker 02 What kind of food?
1:56 Speaker 03 All food.
2:03 Speaker 02 Welcome to Dish from Waitrose. I'm Nick Grimshaw.
2:06 Speaker 04 And I'm Angela Hartnett.
2:07 Speaker 02 How are you Ange?
2:08 Speaker 04 I'm very well, thanks Nick. How are you?
2:10 Speaker 02 I'm good. We've had nothing already.
2:12 Speaker 04 Just some of the nonsense we were talking about earlier.
2:15 Speaker 02 Not nonsense. Hey, it smells good in here today.
2:17 Speaker 04 It smells good. Not do that every time.
2:18 Speaker 02 No, but today it smells like inviting.
2:21 Speaker 04 It smells wintry, warm, comforting.
2:24 Speaker 02 Yeah.
2:24 Speaker 04 It's that dish.
2:25 Speaker 02 It's making me immediately starving when I'm walking, which is no bad thing. How have you been?
2:29 Speaker 04 Very well, thank you. Yeah.
2:31 Speaker 02 Are we gonna figure out what we're doing on New Year's Eve yet?
2:33 Speaker 04 I'm waiting on you and your partner, Meech, who I love dearly, but honestly, he's becoming a pain, isn't he?
2:38 Speaker 02 Well, he's non-committal.
2:39 Speaker 04 Well, I mean, what do you want? People can't just wait for him to commit.
2:43 Speaker 02 I know.
2:43 Speaker 04 People have to make plans.
2:44 Speaker 02 Yeah, we're trying to make a plan for what to do over New Year's.
2:48 Speaker 04 I have given options. I've sent emails. I've spoken to people in booking areas. And, you know, Remy's in, you're in, it's just Meech.
2:57 Speaker 02 And I mindstrict my time because I've got the radio every day. So I can't just... Meech is like, "Well, let's just see." I'm like, "You can't see..."
3:04 Speaker 04 You can't just wait for people?
3:05 Speaker 02 You can't just see on like the 27th of December where it's available. And he's like, "I think things will come up." I'm like, "No, no, they won't. There'll be less, not more."
3:16 Speaker 04 I love his view on hospitality.
3:17 Speaker 02 So I called him on the way here and I said, "I've seen Ange today." And Ed said she's really serious about it. And he's like, "Right, right, I'll look, I'll look."
3:26 Speaker 04 Right, tell him to have a look.
3:27 Speaker 02 We are gonna start talking kind of about Christmas now. I know it's the... This episode is out on the 12th of November. So it's like time to sort of get Christmasy. You won't put your trip yet, will you?
3:37 Speaker 04 Oh, no.
3:38 Speaker 02 When we do it?
3:39 Speaker 04 I'm around sort of a couple of weeks before, if that.
3:42 Speaker 02 Because we've got Christmas at our house this year. Do you know that?
3:45 Speaker 04 Oh, yes, you told me that, yeah. I might come and see you at Christmas Day.
3:48 Speaker 02 Oh, my God, will you?
3:49 Speaker 04 Yeah, yeah, I like doing that. I'm a wreath person. We have a wreath competition. Well, I say "we", me and Tony, who's my neighbour, have the competition where we judge everyone else's wreaths.
4:01 Speaker 04 I don't think any of the other neighbours know. They do now.
4:06 Speaker 02 Oh my god.
4:06 Speaker 04 Yes, you at number 11. We saw you a little recently.
4:09 Speaker 02 Do you have a good one?
4:10 Speaker 04 Well, Tony's accused me of upping my reef halfway through the competition. There's one year I did change it up and he goes, "You can't, that's cheating, Harman. You're not allowed to do that." But I do, I get our florists who do our stuff at Marana. I think a good reef is important.
4:24 Speaker 02 Yeah.
4:24 Speaker 04 And without sounding-
4:25 Speaker 02 You're never up for a few weeks, don't you?
4:26 Speaker 04 Yeah, and also without sounding, because our houses are old, they deserve a good reef, you know.
4:31 Speaker 02 Yeah, yours look like very Christmas Carol.
4:34 Speaker 04 It does, yeah.
4:35 Speaker 02 It does, it's very Christmas.
4:36 Speaker 04 So anyway, Pat, make sure your reef is up to standard, that's all I'll be saying. We'll be judging, me and Tony.
4:42 Speaker 02 We'll be judging. I think I'm gonna wait until like, yeah, a few more weeks. Like, first weekend in December's good.
4:49 Speaker 04 Yeah, yeah, not before.
4:50 Speaker 02 No, not before. No, no, no. And, well, we are gonna be talking about Christmas Day with reason because we have Joe Wilkinson on, who you will know as a brilliant comedian and actor as well. He's also a writer, a podcaster. He nearly does-
5:04 Speaker 04 He does it every day. We struggle to do it once a month.
5:11 Speaker 04 Not struggle, but in the sense of committing to it, you know, dates and everything.
5:15 Speaker 02 We must do it at home, right? Yeah, he's gotta do it at home, yeah. But he is in the new Waitrose Christmas advert.
5:24 Speaker 04 Mini movie, really.
5:25 Speaker 02 Which is out today.
5:26 Speaker 04 Yeah.
5:27 Speaker 02 Yeah, it's a film.
5:28 Speaker 04 Yeah, it is.
5:29 Speaker 02 And they've done like a proper rom-com essentially with Keira Knightley.
5:33 Speaker 04 I know.
5:34 Speaker 02 Off of rom-coms.
5:35 Speaker 04 I think it's brilliant.
5:35 Speaker 02 Yeah. So Joe is gonna be with us pretty soon. We're gonna be dipping a toe into Christmas. We're gonna talk a lot about Bolognese as well, he's a big Bolognese fan. But before Joe arrives, can we talk seasonality?
5:47 Speaker 04 Yes.
5:48 Speaker 02 What should we be eating around now?
5:49 Speaker 04 Leeks, leeks, leeks.
5:51 Speaker 02 Leeks, I love a leek. They always remind me of my sister.
5:53 Speaker 04 Why's that?
5:54 Speaker 02 Don't know.
5:55 Speaker 04 Okay.
5:55 Speaker 02 Always think of our Jane.
5:57 Speaker 04 I know, Jane.
5:58 Speaker 02 Always think of our Jane.
5:59 Speaker 04 Does she grow them?
6:00 Speaker 02 No, she don't grow them. No, I don't know why, but they always- So how would you do a leek? I only ever chop them up and throw them in with a roast or do it with a broth or a soup.
6:10 Speaker 04 They're brilliant for soups and broths and stuff like that. They're great in pies, you know, like chicken and leek pie with tarragon. That's the thing, apple pie, yeah. And brilliant with fish. You can chop them up and add them with a little bit of cream and put some piece of lovely roasted cod on there or something. They're like an onion, but not as sharp. They're slightly sweeter, so I think they're sober. And like you said, Neil does that when he makes a roast chicken. If we've got leeks, he'll chop them up and just throw them in. And they're a great veggie dish. You can put them with like a vegetarian endouya, things like that. You can put them in salads if they're cooked and common food, so they're very versatile.
6:45 Speaker 02 And do they grow out of the ground like that?
6:46 Speaker 04 Yes, I believe so. They're very muddy, so you do need to split them down the centre and really wash them. And the top green part, sort of cook them slightly separately than the whiter part, because that's firmer and tougher. Or you can use these in stocks. I think a great thing, leek quiche, if you like a quiche, the cheese, you see, if you like a quiche. There you go.
7:07 Speaker 02 Let's go back quiche.
7:08 Speaker 04 Right, come on, let's get Joe in.
7:12 Speaker 04 We're on a deadline, we're on a deadline.
7:14 Speaker 02 That was good, yeah.
7:15 Speaker 04 Sorry, we have to do that talk.
7:17 Speaker 02 That was good, I liked that.
7:21 Speaker 02 It's time to welcome our guest, who's a comedian, an actor, a writer, Bolognese champion and a podcaster. A round of applause for Joe Wilkinson, everybody.
7:31 Speaker 04 Yeah, come on.
7:34 Speaker 02 Hi, Joe.
7:34 Speaker 03 Hi.
7:35 Speaker 02 Welcome.
7:36 Speaker 03 Thank you for having me.
7:36 Speaker 02 We're starting with the sprits, non-alcoholic sprits.
7:39 Speaker 03 Thank you.
7:39 Speaker 04 Cheers, Joe, welcome.
7:41 Speaker 02 And welcome.
7:42 Speaker 04 Thanks.
7:42 Speaker 02 Cheers, cheers, Ange, here we go. Yeah, no, we were so excited to have you on, so thank you for being here, Joe.
7:47 Speaker 03 Oh, lovely.
7:47 Speaker 02 Yeah. Put a bit of rosemary in it, slice of orange.
7:50 Speaker 04 It's delicious.
7:51 Speaker 03 Why is there rosemary in it, is that normal?
7:53 Speaker 02 No, it was planned, it wasn't accidental. It wasn't like Andrew's reaching and it landed in, yeah.
7:58 Speaker 04 Yeah.
7:58 Speaker 02 I think it's nice, botanical herby moment.
8:02 Speaker 04 Yeah, it's very nice, I like it. That is very nice, actually.
8:05 Speaker 03 Is that definitely normal?
8:07 Speaker 04 What, the rosemary?
8:08 Speaker 03 Never seen that one.
8:09 Speaker 02 Yeah, they do like a herb in certain...
8:11 Speaker 04 You do put a lot of herbs in certain stuff.
8:13 Speaker 02 Yeah.
8:14 Speaker 04 And we have frazzles as well for you.
8:16 Speaker 03 I know, thank you, may I have one?
8:18 Speaker 02 Please, they're for you, yeah, only the best.
8:20 Speaker 03 I've never seen them decanted.
8:21 Speaker 02 No.
8:24 Speaker 04 Well, that's why I've got a Michelin star. It's the cantaloupe.
8:28 Speaker 03 Is it that easy?
8:29 Speaker 02 Yeah, she thinks outside the box.
8:32 Speaker 04 I open that packet and put it in a bowl and they're like giving them away like candy.
8:36 Speaker 03 They taste, um, the same.
8:39 Speaker 04 Yeah.
8:41 Speaker 03 I thought they'd be... Um, I'll stop now.
8:43 Speaker 04 No, they're all yours.
8:44 Speaker 03 But the bags are tiny now.
8:46 Speaker 02 Oh yeah, they are mini, yeah.
8:47 Speaker 04 Right, while you talk, Frazer, I'm just gonna put your pasta down.
8:51 Speaker 03 Oh, okay. I looked, I looked at this, are we having... We are having bolognese.
8:54 Speaker 02 We're doing bolognese today. We are having bolognese because, well, you love bolognese.
8:59 Speaker 03 I'm obsessed with bolognese, yeah.
9:00 Speaker 02 You were introduced as a bolognese champion and we're having bolognese because we have your food likes and dislikes. And initially when we got them, and we always love starting dish with the, you know, the loves and the hates of our guest.
9:13 Speaker 03 Yeah.
9:13 Speaker 02 And the top of the list was something that we knew would come up. It was my own spaghetti bolognese.
9:20 Speaker 03 Yeah, because mine's amazing.
9:22 Speaker 02 Yours is the best.
9:23 Speaker 03 Yeah.
9:23 Speaker 02 What makes your spaghetti bolognese the best, Joe Wilkinson?
9:28 Speaker 03 Sorry, losing confidence.
9:30 Speaker 02 Don't look at Angela while you're answering. It's too hard.
9:33 Speaker 03 Are you adding marmite yet?
9:36 Speaker 04 No.
9:37 Speaker 02 You grate in a frazzle yet?
9:39 Speaker 03 Are you using Italian mixed herbs?
9:44 Speaker 03 Well, not for me then, thank you.
9:47 Speaker 02 Go on, run us through your bolognese.
9:49 Speaker 03 Okay, let me think, okay.
9:50 Speaker 02 What do you do?
9:51 Speaker 03 I'll start off with, uh, onion sliced with garlic.
9:56 Speaker 02 Yep. Garlic ham.
9:58 Speaker 04 Got it, yeah, I'm there.
9:59 Speaker 03 Is that all right?
10:00 Speaker 04 Yeah, yeah.
10:01 Speaker 03 Then I put in the tomato. No, I don't add the, I... Beef, beef?
10:06 Speaker 02 Beef?
10:06 Speaker 03 Beef, minced beef. 5% fat.
10:09 Speaker 02 Yep.
10:13 Speaker 03 Because I'm earning.
10:17 Speaker 03 Plus a little bit more, but I think it's worth it.
10:21 Speaker 03 Brown that off for too long. Um, so that's chewy. And then I add the tomatoes, the Italian mixed herbs. The marmite, the Oxo cube and chicken stock.
10:37 Speaker 04 Chicken and Oxo?
10:38 Speaker 03 Yeah, yeah, of course, like all good chefs. And then I cook it for ages.
10:47 Speaker 04 Yeah.
10:48 Speaker 03 Like, I mean, hours.
10:50 Speaker 04 Yeah.
10:51 Speaker 03 And it goes really, really dark.
10:53 Speaker 04 Right.
10:53 Speaker 03 And then I have to keep my other half Petra away from it because she will want to make it better.
11:02 Speaker 04 Oh, but how can she make it better?
11:04 Speaker 03 Well, she usually secretly tries to put like milk or cream in it.
11:08 Speaker 04 Oh, right.
11:08 Speaker 03 Because it's so rich.
11:10 Speaker 04 Yeah.
11:10 Speaker 03 It's unbearably rich.
11:14 Speaker 03 I'll be honest, I only really cook it when she's away.
11:18 Speaker 03 But if she's away for a week, I will have it three times.
11:22 Speaker 03 And I'll cook it separately each time, yeah.
11:24 Speaker 02 Wow.
11:24 Speaker 03 And it varies, but it goes really, really dark and quite gloopy.
11:28 Speaker 02 Is that quite good to make it go dark, Ange? I noticed yours, yours is quite dark, I would say, Ange.
11:33 Speaker 04 Yeah, that's less tomatoes, but yours, yours, I think, is the marmite and the brothel that make it go dark. Is it quite a lot of marmite you put in?
11:41 Speaker 03 Um, it varies.
11:42 Speaker 04 Is it very salty?
11:43 Speaker 03 Oh, lovely and salty.
11:45 Speaker 04 Lovely and salty, yeah.
11:46 Speaker 03 And mine sometimes does develop a skin.
11:50 Speaker 04 Oh, okay.
11:52 Speaker 02 Have you ever experienced pollinase skin?
11:54 Speaker 04 No, never.
11:55 Speaker 03 Yeah, that, that is.
11:56 Speaker 02 You've never lived, Ange?
11:57 Speaker 03 That's, that's the best bit.
11:59 Speaker 04 And what, do you, do you fold that back in with it?
12:01 Speaker 02 No, you use a face mask.
12:03 Speaker 03 Yeah.
12:05 Speaker 03 This is one of the tricks. This is, this is gonna make the Waitrose website.
12:10 Speaker 04 Explode.
12:11 Speaker 03 Yeah, this is gonna be massive. I put so much water in.
12:15 Speaker 04 Right.
12:16 Speaker 03 That you can almost see the bottom of the pan, there's so much water in it.
12:19 Speaker 04 Yeah.
12:20 Speaker 03 But over the hours.
12:21 Speaker 04 It's reduced.
12:22 Speaker 03 It reduces and you get the skin all the way down the side and that's lovely.
12:27 Speaker 02 Ooh.
12:30 Speaker 03 That's the best one. That's the good one. That's the good one.
12:33 Speaker 02 I think after all these episodes, that's the first time ever.
12:35 Speaker 04 I did a pollinase skin.
12:38 Speaker 02 We've been doing this podcast wrong, Anne.
12:40 Speaker 03 Obviously.
12:41 Speaker 02 We've been doing it wrong.
12:42 Speaker 03 My confidence is sky high again.
12:44 Speaker 02 Yeah. Vol, nice skin. So the rest of your likes and dislikes, it kind of became like a collaboration. Because your wife Petra chipped in with some extras. Some of this is written in third person. Joe didn't do that. That was Petra.
13:01 Speaker 03 Okay.
13:01 Speaker 02 So prawns, prawn cocktail, prawn cocktail crisps.
13:05 Speaker 03 Yes.
13:06 Speaker 02 Yes, you're prawnie.
13:07 Speaker 03 Yeah, she said that one.
13:08 Speaker 02 She said that one.
13:09 Speaker 03 I do. I do like them.
13:11 Speaker 02 You love burritos, actually Mexican food, all of it.
13:14 Speaker 03 Yeah, I said burrito and she said you like all of it and I said I do.
13:17 Speaker 02 Yeah, you do. Yeah. Agree. Hard agree.
13:21 Speaker 04 She's saying it and you're like, no, you do.
13:22 Speaker 02 You do.
13:23 Speaker 04 And you also love slow roast meats, pork, lamb and beef brisket?
13:27 Speaker 03 Yeah, yeah. I like well done food.
13:31 Speaker 04 Okay.
13:32 Speaker 03 Yeah, and if I eat a roast meat out, I like to know it's been cooked. I don't like, I'm suddenly feeling like a Philistine. You know, when it's cut and it's red in the middle?
13:45 Speaker 04 Yeah.
13:46 Speaker 03 That's not for me.
13:47 Speaker 04 That's all right. There's nothing wrong with that. You like braises, you like slow cooked meats, which is delicious.
13:52 Speaker 03 Yes, yes.
13:52 Speaker 04 And you get more flavour from that as well.
13:54 Speaker 03 That's why I like them.
13:55 Speaker 04 There you go. You knew it. You knew it all along.
13:57 Speaker 02 Are you, when you're in a restaurant, are you, would you ask Petra, do you think this is cooked?
14:02 Speaker 03 Yeah, 100%.
14:03 Speaker 02 And Meech always asks me if things are cooked.
14:05 Speaker 03 Yeah.
14:05 Speaker 02 Yeah.
14:06 Speaker 03 Will that be, will that be cooked for ages?
14:10 Speaker 04 Yeah.
14:10 Speaker 03 I'll have that one. But also what happens a lot, this is terrible, when we go out for dinner, if the menu's here, the first thing I see I like, I go, I'll have that.
14:19 Speaker 04 Right.
14:20 Speaker 03 So I never like it, the first or second thing, go, oh yeah, I love that.
14:22 Speaker 04 So you don't over analyse the whole menu?
14:25 Speaker 03 But Petra will go, oh look, they've got, you're like that. I go, oh no, I will have that. So she'll do the rest of the menu.
14:35 Speaker 03 Because I just see the first thing get, I get really excited about food. I do love food. I get really excited. And I heard some of your other reps talking about people that eat really quickly.
14:46 Speaker 04 Yeah.
14:47 Speaker 03 It frightens me how quickly I eat.
14:49 Speaker 04 Right.
14:50 Speaker 03 So, because Petra will say, slow down, enjoy it. And I go, I am enjoying it.
14:57 Speaker 03 That's why I'm eating it so quickly.
15:02 Speaker 03 So I will, I'll be eating this flower today, but just to let you know, it's for you guys.
15:06 Speaker 02 It's for us.
15:07 Speaker 03 Well, you mean as, as. No, no. We're going to take that. You can't put that on your website.
15:11 Speaker 02 Joe, we can wrap this up quick. We can get it down, get it, Hets. Watch the advert, see you later.
15:17 Speaker 03 We're done with it.
15:18 Speaker 02 Done quick. We can get it done quick. Also on your loves are smelly cheese, sausage and chips, chicken Kiev.
15:24 Speaker 03 Yeah.
15:24 Speaker 02 All chocolate desserts. The only dessert you will eat is a chocolate dessert.
15:29 Speaker 03 Yes. God, found out like three or four months ago, the carrot cake's lovely. Okay. It's so good, but it sounds awful. It sounds terrible. Awful. Yeah. Awful, but I had some of that recently, but I will again, see the chocolate one. Right. Won't see if this thing, chocolate and a blah blah blah, the rest of it's blah blah blah blah. I mean, chocolate blah blah blah blah. It's just the chocolate. It's chocolate. Yeah, and then I'll have the chocolate blah blah blah.
15:58 Speaker 03 But I am, I've been to a couple of dinner parties recently and I'll go, um, oh, the dessert's like carrot cake or something. I'm out, I'm out. But politely I'll say I'm out. I'll always go, God, I'm so full. I'm never full.
16:13 Speaker 03 Never, ever full.
16:16 Speaker 03 But they go, oh, we've got carrot cake for half. And I go, oh, I'm ever so full. Yeah. And I'll get some chocolate on the way home.
16:22 Speaker 02 Yes.
16:22 Speaker 03 And, uh, but I've started to, uh, try desserts. I was never a dessert person. Yeah. Started to try carrot cake. That's a tick. Yeah. But a lot of them were. I do not like apple pie. Do you not? No. Loving that. Even with a Bramley apple, which is slightly sour and not so sweet. I'm mad at what apple. I'm out.
16:41 Speaker 02 Also, you love, uh, Sunday roast, including roast potatoes made from boiled potatoes that have been frozen before roasting.
16:46 Speaker 03 Yes.
16:47 Speaker 02 Wow.
16:48 Speaker 03 Yeah. I've gone around saying, and now this is gonna sound bad with you here, Angela. No, I'm sure it won't. I say, and I realise it's a lie, I say, this is what chefs do. Okay.
17:02 Speaker 04 That's what chefs do.
17:04 Speaker 03 And I think I might be lying.
17:08 Speaker 04 You can do that.
17:10 Speaker 03 Yeah, so what is it? You get the...
17:11 Speaker 04 So you boil them and then freeze them?
17:13 Speaker 03 Yeah.
17:14 Speaker 04 And then you cook them from frozen or you defrost them?
17:16 Speaker 03 Dunno.
17:17 Speaker 04 Well, what does chef do? You don't freeze them.
17:20 Speaker 03 But can I? You don't freeze them, you must.
17:23 Speaker 04 Well, I know some people have and I tell you, it saves time, you see.
17:26 Speaker 03 Yeah.
17:27 Speaker 04 Like if you're doing a Christmas lunch or the roast that you love.
17:29 Speaker 03 Yeah.
17:30 Speaker 04 You can just get them out the freezer, put them in there, not having to peel them and boil them and all the rest of it. I'm normally up against the clock going, got to get those sodding potatoes in the oven, so I better be quick. She ain't thinking of it.
17:39 Speaker 03 I like to batch mine months before.
17:41 Speaker 04 Do you? Label them. Meat tart, yes.
17:43 Speaker 03 I've got a, I've got a potato freezer.
17:48 Speaker 03 Big open one.
17:49 Speaker 04 I would love to see that.
17:51 Speaker 03 What are those freezers called?
17:52 Speaker 04 You'd always have a scary.
17:53 Speaker 03 Chest freezer.
17:54 Speaker 04 And they can puff in?
17:55 Speaker 03 Yeah.
17:56 Speaker 04 Yeah, it's a chest freezer, yeah. And finally, this is a great one from Petra. If you're having a takeaway that evening, you must know about it what it's going to be in the morning so you can think about it all day.
18:06 Speaker 03 Yeah.
18:09 Speaker 03 I love thinking about a takeaway.
18:13 Speaker 03 This stems from, it's the thing I will, I will start an argument about.
18:17 Speaker 04 Right.
18:18 Speaker 03 So if, if we're saying, oh, it's Friday or something, we're gonna have a curry.
18:21 Speaker 04 Yeah.
18:21 Speaker 03 So obviously I'm thinking about it all day.
18:23 Speaker 04 Mm. Your choice is what you're gonna have.
18:26 Speaker 03 Yeah, it's just, it's just a nice feeling.
18:28 Speaker 04 Yeah.
18:28 Speaker 03 You go, oh, we're having a curry and I'm getting excited.
18:31 Speaker 04 Oh, yeah.
18:32 Speaker 03 We're having a curry. And then, um, so we're, so we're having a curry at half seven.
18:36 Speaker 04 Yeah.
18:37 Speaker 03 Sometimes she'll come in and go, I don't really fancy curry, should we have Thai?
18:42 Speaker 04 Oh, God.
18:50 Speaker 03 And I will go, what? And she doesn't understand, well, she does now, this was, this was years ago.
18:58 Speaker 04 Yeah.
18:58 Speaker 03 I've had, I'd rarely put my foot down and I, but I say to her, if we're having a takeaway, we don't change it.
19:09 Speaker 03 And she didn't, so I've heard her say to like her brother and stuff, no, we can't change it. We can't change it now.
19:17 Speaker 04 We can't change it.
19:17 Speaker 03 You'll go, man.
19:22 Speaker 02 Joe, we're gonna do your dislikes. Please correct us, but it seems like you didn't write any of this list whatsoever.
19:28 Speaker 03 Okay.
19:28 Speaker 02 Baked beans.
19:29 Speaker 03 Ah.
19:30 Speaker 02 You're not allowed to eat baked beans when Joey's in the kitchen. You hate baked beans?
19:34 Speaker 03 I hate them.
19:34 Speaker 02 Yeah. Did something happen?
19:36 Speaker 03 I just think they're absolutely awful. And, well, this happened yesterday. We went for lunch and we all had jackets.
19:45 Speaker 02 Mm-hmm.
19:46 Speaker 03 It was, um, and, uh, she, she, in front of people, she said this, which I think was mean.
19:55 Speaker 02 Mm.
19:56 Speaker 03 She went, "I was gonna have the cheese and beans, but I won't."
20:03 Speaker 03 And everyone was like, "Why, why, what do you mean?" And he'd go, "Eel, eel, eel get all weird." And I'm like, 'Cause I'll go, "Oh."
20:10 Speaker 02 Oof.
20:11 Speaker 03 I've taken, I've eaten food in a different room when people have had baked beans.
20:15 Speaker 02 I do know what you mean about beans. I can handle them now, but I did have a long time in my life where I hated them. And you know what my hate came from, I think? Touching a plate.
20:26 Speaker 03 Yes.
20:26 Speaker 02 Putting it, like, going to wash it up and the bean touching me.
20:30 Speaker 03 Yeah, that, that, that's why I used to, when I was a waiter, I'd retch as I was taking people's, but like, "You feel it? Ugh, you disgust me."
20:42 Speaker 03 Getting it on my fingers. And when I see, like, waiters or waitresses and they kind of grab everything, their fingers are in the stuff. I'm like, "Ah, can we not have him?"
20:55 Speaker 02 I hate it. It's so weird. But I have that now with that all food. Even if I've ate it and loved it, if I touch it before it goes in the dishwasher and I get gravy on mine, I'm like,
21:05 Speaker 03 "Oh, thank you."
21:07 Speaker 02 It's like it's toxic. Happily eat it, but do not want it to touch me.
21:10 Speaker 03 I feel like we're in the minority, though, because I do a weird thing. If I, obviously, I finish like 15 minutes for everyone else. And I have to do this thing where I have to pretend like I'm being really helpful, because I like to see the remnants of my plate and go, "Get that away from me." So I'll go, "Should I put this in the sink?" And then I'll grab everyone's plates that are finished, because I don't want to see their gravy or anything. I'm like, "Ugh, ugh."
21:34 Speaker 02 As soon as I've finished eating, to be fair, I want that plate away.
21:37 Speaker 03 Yes, that's what, but I get it away. But Petra will go, "Here he goes. Watch this, everyone."
21:45 Speaker 02 Alongside baked beans for your dislikes, it says that Joe gets very upset when he spots a raisin in a flapjack.
21:54 Speaker 02 Very upset.
21:56 Speaker 03 I'm cramming across well, aren't I?
22:00 Speaker 02 Very upset.
22:01 Speaker 03 Yeah, I can't stand it.
22:03 Speaker 02 You don't like that? You don't like fish where you can see the head?
22:05 Speaker 03 No.
22:06 Speaker 02 No, no.
22:07 Speaker 03 No.
22:07 Speaker 02 No stewed fruit and crumble for Joe Wilkinson.
22:10 Speaker 03 No.
22:10 Speaker 02 And any meat that he's not well done, yes?
22:12 Speaker 03 Yeah.
22:13 Speaker 02 You don't like anything that he's served al dente?
22:15 Speaker 04 Right, I'll just put it back on.
22:17 Speaker 02 Yep.
22:19 Speaker 04 Very tricky today, Joe.
22:21 Speaker 02 I really like getting partners to fill this out. I think that might be a new way of doing this, Anne, because it's the honest truth. Because you wouldn't say, "I get very upset when I spot a raisin."
22:37 Speaker 03 I wouldn't have even brewed it up.
22:41 Speaker 02 I think we have to make partners do it.
22:43 Speaker 03 I feel there's some stuff going under, underneath the surface with her.
22:48 Speaker 02 Anything that Petra doesn't like that you'd like to get off your chest?
22:51 Speaker 03 Yeah, me, by the sounds of it.
22:57 Speaker 02 Food is here, Anne.
22:58 Speaker 04 Food is here.
22:59 Speaker 02 Look at this.
22:59 Speaker 03 Thank you.
23:00 Speaker 02 So this says, this is called the best bolognese.
23:04 Speaker 04 The best bolognese.
23:05 Speaker 02 That's the name of this recipe.
23:06 Speaker 04 Martha's, yes, Martha Collison.
23:08 Speaker 02 Yes, Martha Collison.
23:09 Speaker 04 And it's her recipe. I've slightly tweaked it, but yeah, Joe, eat away, eat away.
23:14 Speaker 02 Yeah, get involved.
23:15 Speaker 03 Thank you. Can I ask a question?
23:17 Speaker 04 Yes.
23:17 Speaker 03 What's the etiquette on finishing food here?
23:20 Speaker 04 You can finish it.
23:21 Speaker 02 Oh, yeah, eat away.
23:22 Speaker 04 There's more in the top of the pan as well, if you want.
23:25 Speaker 02 There's more.
23:26 Speaker 03 I didn't want to be the only person who...
23:28 Speaker 02 Oh, no, we liked it.
23:28 Speaker 04 No, no, we don't have this finished.
23:30 Speaker 03 Does everyone else use a spoon?
23:32 Speaker 04 Oh, yeah, a little spoonful.
23:33 Speaker 03 I'm very aware of everything I'm doing.
23:35 Speaker 02 No, don't be aware, don't be aware.
23:36 Speaker 04 Don't, just do what you want to do.
23:38 Speaker 03 That's lovely.
23:39 Speaker 02 Oh, Anne.
23:41 Speaker 02 This is lovely.
23:42 Speaker 03 This is the second best bolognese I've ever had.
23:49 Speaker 04 I know, I didn't put any marmite in it.
23:51 Speaker 02 No marmite.
23:52 Speaker 03 That is the one criticism I had, isn't it?
23:55 Speaker 04 Just needs two or three dollops of marmite. There's a little spoon of marmite in it. I think Danny Dyer puts marmite in his. That is. There's definitely a thing that people put the marmite.
24:04 Speaker 02 Definitely a thing. So no marmite in this.
24:06 Speaker 04 No marmite in it.
24:06 Speaker 02 Tell us what went into this bolognese, Anne.
24:08 Speaker 04 So I do carrot, onion, celery, garlic. What? What?
24:12 Speaker 02 What?
24:13 Speaker 04 Carrot? Sorry. Hold on.
24:16 Speaker 02 Really?
24:16 Speaker 04 There's vegetables in here. Yes.
24:18 Speaker 02 What?
24:20 Speaker 04 Just to fill it out. Yeah, fill it out.
24:22 Speaker 02 Fill it out a bit.
24:22 Speaker 04 Just.
24:23 Speaker 02 So go on.
24:24 Speaker 04 So carrot, onion, celery, garlic. What did they call that again? Sofrito.
24:28 Speaker 02 Sofrito.
24:29 Speaker 04 So really finely chopped. What's that? It's basically the three, carrot, celery, onion. They call it sofrito. And it's sauteed basically down, so it's long and slowly cooked for about half an hour. God, tiny. With no colour. Yeah, you really chop them really finely. Yeah, you can't eat round them.
24:45 Speaker 02 No.
24:48 Speaker 04 Done on purpose. There you go. And then I added some pancetta, some bacon into there. Oh, yes. I do that. I do that. Yeah, you see? Do that. Sometimes. Then I added some wild mushrooms, some dried porcini in there.
25:04 Speaker 02 Wow, it's really.
25:05 Speaker 04 It's gone over it. Done, done.
25:08 Speaker 02 So you do the dried mushrooms?
25:09 Speaker 04 Yeah, dried mushrooms.
25:10 Speaker 02 And you soak them first?
25:11 Speaker 04 Soak them first, yeah, because they've got more flavour than I think the fresh ones.
25:16 Speaker 02 And how long do you soak them for?
25:17 Speaker 04 Oh, just for 20 minutes. Soak them in what? Just water, hot water.
25:21 Speaker 02 Water?
25:22 Speaker 04 Yeah, water. To make them wet again? To make them wet again, yeah, because then you can chop them up nicely and then they hydrate back up and get the flavour there. Then I add my diced rump steak and some pork mince. After that, I've got my tomato puree, my crumbled stock cube, so I am like you, Joe. I've got my beef stock cube, don't do the chicken one, bay leaf, rosemary. And then a little bit of red wine, which then, you know, cook off all the alcohol and then cover it with water, like you do. Oh, wow. So wasn't that fun? Yeah, no, you're all right. And then again, cook it long and slow for a long time. Oh, do you? A good couple of hours. Oh, yeah. And I do do something that Petra keeps wanting to do to yours.
26:02 Speaker 02 Hmm. Don't say raisins.
26:04 Speaker 04 No, a little bit of milk at the end. Don't normally, but I followed Martha's recipe.
26:08 Speaker 03 Yeah, this is insane.
26:10 Speaker 04 See, I don't normally, Joe. I'm normally with you, but I followed Martha's today. So what's the milk? What's the science behind the milk? The thing about the milk is it tenderizes the meat and it cuts through the acidity of the tomato. And Madea is your gluten-free pasta. That's the brand. It's really good. Currently at Waitrose. Oh, come on.
26:25 Speaker 03 I've got a question about tomato puree.
26:28 Speaker 04 Oh, go on.
26:29 Speaker 03 Again, I might have made this up.
26:31 Speaker 04 I love the fact you're just making it up. I like this.
26:33 Speaker 03 Do you have to cook or heat up the tomato puree before you put it in? Do you have to, what's that?
26:41 Speaker 04 You can cook it in it.
26:43 Speaker 03 Ah.
26:44 Speaker 04 So what, no, no. So what you can do is when I added all my meat and everything, or even if you'd put it with your vegetables, put your tomato puree in then before you add any stock. Because then when you saute it in the pan and move it around, then it's cooking.
26:58 Speaker 03 Yeah, that's what I thought. Yeah. So I put it in with the onions.
27:01 Speaker 04 Yeah.
27:02 Speaker 03 Doesn't it make it less bitter?
27:03 Speaker 04 Yeah, less bitter and less tomato, you know, like that raw sort of tomato. Yeah, exactly. Yeah. Sometimes it tastes too, like, huh. Yeah.
27:09 Speaker 03 But when I do stuff like that, like I go, oh, I found out you cook it,
27:15 Speaker 03 like the tomato puree with the onions.
27:17 Speaker 04 Yeah.
27:18 Speaker 03 I can never taste any difference when anything I ever do. If I change the herbs in it, I'm talking about spag bol.
27:26 Speaker 04 Yeah.
27:27 Speaker 03 Whatever I do to tweak in it, fine tuning, never tastes any different.
27:34 Speaker 04 Can I be so bold as to think it might be the marmite that's sort of overpowering it and the stock?
27:39 Speaker 03 Can I say, how dare you?
27:42 Speaker 03 How is half a pot of marmite gonna overpower?
27:46 Speaker 04 Affecting the flavour. How very dare you.
27:54 Speaker 04 Couldn't be that.
27:56 Speaker 03 What am I on?
27:59 Speaker 02 We're doing a red wine with Bolognese. Yes. A classic pairing. Yeah. Joe, you have a alcohol liberated red wine.
28:09 Speaker 03 Liberation.
28:09 Speaker 02 It's called Zeno. So it's a Cabernet style red, which is apparently vibrant, spicy and smooth.
28:17 Speaker 03 Smells like red wine.
28:18 Speaker 02 But yeah, you smell like red wine, no alcohol. And we have the Villa Antinori. Mmm, which is delicious.
28:24 Speaker 03 Oh, that's lovely.
28:25 Speaker 02 Wine. Yep. Delicious. Very delicious. Antinori, very big, famous Tuscan winemakers. Make some of the best wine there.
28:33 Speaker 03 Have you tried, have you tried this non-alcoholic one?
28:35 Speaker 02 I haven't. I've not.
28:37 Speaker 03 Really good.
28:37 Speaker 02 We'll try some. Cheers, Joe. Cheers, Joe.
28:39 Speaker 03 Good health, thank you for having me.
28:40 Speaker 02 Here's to Bolognese.
28:41 Speaker 03 I like your wine glasses, they're missing the bottom bit.
28:45 Speaker 03 It's a shame, isn't it? Can it stress the budget, you know? Did they snap off?
28:49 Speaker 02 Well, I'll use the menu post.
28:53 Speaker 03 Trying to hold on, mate.
28:57 Speaker 02 If you want to try this recipe or get in the ingredients or the wine, you can get this from Waitrose or you can go on waitrose.com. Would you like any more?
29:05 Speaker 03 No, that's lovely, thank you.
29:07 Speaker 02 Dish recipes.
29:10 Speaker 02 Hey, we should talk about the Waitrose Christmas advert. Yes. Because you, Joe, are the star of it. Yes. Congratulations. There's also someone called Kieran Knightley in it as well. Yes, she was nice. Yeah, she was nice. She'd do all right. Yeah. And it's out today, the day that this episode comes out. You may well have seen it already. If not, you can find it on waitrose.com. Go and watch it on there, full length. It's a, it's a proper film. Wow. Wow. It's a short. A short film, yeah. It's not two and a half hours. Ninety-five minutes, yeah. It tracks. A punchy. It really tracks. It's four minutes, though. But you'll come watch it on Instagram or go and watch it on their website.
29:49 Speaker 02 And we were treated to a preview screening of it, me and Ange, down at the Odeon on Leicester Square.
29:58 Speaker 03 I'm like, I'm moment, I went.
29:59 Speaker 02 No, no. It's a great Christmas ad.
30:02 Speaker 03 It's brilliant.
30:02 Speaker 02 It really is. And people love a Christmas ad.
30:04 Speaker 03 Yeah. It's funny, isn't it? They're like iconic, aren't they? There's sort of certain brands where you go, they're going to do a Christmas ad. Because I did last year's one as well. And they were like, I was just, I was playing the weird uncle. And then they went, do you want to come back the this year Kieran Knightley falls in love with you? Sorry, say that again.
30:24 Speaker 03 Have you been drinking? Yeah, so that's the, yeah, a Christmas miracle.
30:29 Speaker 04 It is, yeah.
30:30 Speaker 02 And I like that it's, it's really funny. I think it's done so well. Really funny, but it's not, I did feel emotional, but it's not forced sadness.
30:39 Speaker 03 No.
30:40 Speaker 02 Because you know, sometimes the ads, like, they start and it's like a rabbit that's been in a car. And you're like, oh.
30:45 Speaker 03 I like those ones.
30:47 Speaker 02 Here we go. Or like, you know, it'd start, like, you know, like, someone's lost a teddy bear and you're like, oh, here we go. But it actually did make me feel emotional.
30:57 Speaker 03 It did.
30:58 Speaker 02 It really, really did.
30:59 Speaker 03 I can't think about anything of an advert where a rabbit's been hit at the start of it. I'm running through the.
31:05 Speaker 02 I don't know, I think that was another supermarket. In the advert, you make a turkey pie.
31:10 Speaker 03 Yes.
31:11 Speaker 02 As kind of a love language.
31:12 Speaker 04 Yes.
31:13 Speaker 02 I would fall in love with someone if they brought a lovely pie to my door like that. Would it work for you guys?
31:19 Speaker 04 Yeah.
31:20 Speaker 03 One of my favourite teas is still Chicken Kev Chips and Peas. Because Petra cooked it for me, where we'd been going out for about three or four weeks. And then she said, I'll cook for you. And she just said, I'm doing Chicken Kev Chips and Peas. And I went, I think I love you.
31:41 Speaker 04 Can't beat it.
31:41 Speaker 03 And so, like, it really is. It really is. And I, I do always think about that when I have it. And that's, you know, 20 years ago. And I was like, it's, you know, the fact that when someone cooks for you.
31:51 Speaker 04 Yeah.
31:52 Speaker 03 Is, is.
31:52 Speaker 04 Well, it's a lot of effort to do that. And I think it's the way, well, they always have that whole thing, you know, when you're ill, people make you chicken soup and all the rest. It's a way of caring, I think, of people showing their love.
32:01 Speaker 02 I think if you have to cook for people you actually love.
32:04 Speaker 04 Yeah.
32:04 Speaker 02 It never feels like a chore.
32:06 Speaker 04 No.
32:06 Speaker 02 And you'll always want to do it.
32:07 Speaker 03 On a Tuesday, it does.
32:11 Speaker 03 Has the plates chucked down.
32:12 Speaker 04 Yeah, yeah, yeah.
32:13 Speaker 03 I've had a long day, so I think I can go to bed.
32:17 Speaker 02 But how was going to work with Keira Knightley in a, in a Waitrose?
32:20 Speaker 03 Yeah, that was weird. No, she was lovely. But I've sort of, it was a weird epiphany where, you know, when you meet someone and you go, "See, why are they so massive? Why are they so famous?" You go, "Oh, that's why." She just has a sort of, an aura and you kind of, there's a few people I've met and worked with where you kind of go, "What are they doing? I don't think they're doing anything." And then you watch back and you go, "Oh, that's really good." And I'm sort of gurning next to them and you're like, almost invisible next to them. Even though you're going like that and she, you're like mesmerised by her. And I was like, "All right, yeah, she's got something."
33:04 Speaker 03 I, I was, I can't believe I've said this, I have to kiss her and I've never felt more sorry for a human being.
33:15 Speaker 03 I was like, "You didn't, you didn't read this bit, did you?" When you agreed to do it.
33:22 Speaker 02 And how, how is that day when you have to like kiss, you know, a massive movie star? How is that day on set?
33:28 Speaker 03 Well, I was like, "This is mental. This is insane." So I went, "Kissing people's weird, isn't it?"
33:36 Speaker 03 And she went, "Yes, it is." And I was like, "Oh, amazing, great." Because I thought, you know, because she's like beautiful and a leading lady, she's obviously kissed lots of people. I haven't, weirdly. And, and so I thought it would be like ten a penny for her, you know, yeah, blah, blah, blah.
33:56 Speaker 02 Yeah, it's just work.
33:57 Speaker 03 But she was like, "Yeah, it's really weird." But that was like just before the sort of first take. I just blurted it out, went, "It's weird, isn't it?" And luckily she was cool with it.
34:07 Speaker 02 She was like, "Yeah, it is."
34:08 Speaker 03 But for the, for the day of a film and a kiss, I realised you talk about anything and everything except your kissing. You go, "What are you having for your tea?" "What are you having for your tea?" It's so weird. It was brilliant. It was very natural. It felt great. So you didn't look weird. It was easier for me because she kissed me, of course.
34:30 Speaker 02 Oh, obsessed with Joe Wogan.
34:32 Speaker 03 Yeah, yeah. One, but not one more time, Kira, that's enough.
34:36 Speaker 02 Kira's like, "Oh, we should do it again."
34:37 Speaker 03 "Oh, you're not happy with that take again, Kira."
34:40 Speaker 02 And so that's your, like, your second Christmas advert? So are you a big fan of Christmas? We've already started the preparation of excitement.
34:50 Speaker 03 I think for years I've always pretended like I'm not bothered about Christmas because I think it's cooler.
34:56 Speaker 04 Okay, alright. How are you feeling now?
34:58 Speaker 03 Oh, well.
34:59 Speaker 02 Oh, I love it. I can't wait.
35:01 Speaker 03 I know, but you know, it is cooler to be a kind of, yeah, yeah, but I really love it, yeah. And I think you're kind of, the older you get, I think it's.
35:09 Speaker 04 And who's cooking, you or Petra?
35:11 Speaker 03 Do you find that if you cook like a big meal like that, by the time you've cooked it, you just sort of really don't want to eat?
35:17 Speaker 04 Yeah, I do think that, yeah.
35:18 Speaker 03 And I felt that on Christmas days horrendous. Like to have been running around, you go, if I've got everything you need, then you go, ah, I can't be arsed to eat.
35:28 Speaker 02 I'm cooking this year, so I need, I need an Ange, like.
35:32 Speaker 04 Well, I'll be on speed dial.
35:33 Speaker 02 Well, yeah, I'd dearly like to get everything done.
35:36 Speaker 04 The day before.
35:37 Speaker 03 Freeze your potatoes.
35:38 Speaker 04 Freeze your potatoes.
35:39 Speaker 03 They should have been frozen in February.
35:41 Speaker 02 It was just freeze then.
35:42 Speaker 04 Joe's already got 2,000 and 4,000 potatoes, darling.
35:45 Speaker 03 You want a walnut side.
35:49 Speaker 02 Joe, you came to comedy like later in life.
35:52 Speaker 03 Yes, I suppose I did, yeah.
35:53 Speaker 02 And, and did you, did, when you were younger, was there, did you like comedy? Were you, were you watching stuff on the telly that made you, that got you going?
36:00 Speaker 03 I was obsessed with it. It's a funny thing to sort of think that you could do that for a living. It's so remote. And I think if you speak to a lot of people that have done a bit of telly or acting or comedy or whatever, there's usually someone in their life who kind of opened the door for them a little bit. They go, oh, my auntie was a singer or something like that. And they sort of go, oh, right, that's, also, it can be a job.
36:21 Speaker 02 Yeah.
36:21 Speaker 03 But for most people, I think you go, well, I don't know how that happens over there. So you're just a kind of fan.
36:27 Speaker 04 Yeah.
36:27 Speaker 03 And then, um, I was turning 30 and I just thought, I've always loved comedy. And I, I couldn't think, I couldn't think of a way into comedy except for stand-up. And I'd been, I'd been watching stand-up for years. But I didn't know you could write on staff or, you know, blah, blah, blah. So I just did that as the, as the only way. And I did it as a one-off thing. I hadn't planned to, it's a job. It was like a bungee jump sort of thing. So I did this gig and then it just spiraled from there. And I didn't tell anyone for about two and a half, three years I was doing it. And I've just started doing a bit of stand-up again and I do not know how I had the energy.
37:03 Speaker 04 Yeah.
37:03 Speaker 03 It's a real marker of age.
37:05 Speaker 02 Right.
37:06 Speaker 03 Cause I'm like, if I, if I'm going out in the evening to a gig, by five o'clock, I cannot think of anything worse. I'm like, I've got to leave the house. It's awful. And, and I'm really tired and stuff. So like, like Pedro go, you're quite tired now. Maybe don't do anything for two hours. Have a little nap. And it's literally I have to have a nap if I'm going to kick in the evening. It's a long day, isn't it?
37:31 Speaker 02 It's a long day. And you're doing a documentary on sitcoms, I believe.
37:37 Speaker 03 Yes. I don't know how that's happened.
37:41 Speaker 03 Still might take it away from us.
37:43 Speaker 02 So this is David from your podcast?
37:45 Speaker 03 Yeah, David and myself.
37:46 Speaker 02 And, and it's you looking at all the great British sitcoms and, and meeting the people that have made them and started them, yeah?
37:52 Speaker 03 Yeah. The, the idea is, is myself and David, we've written together for years and we've both been lucky enough to be in sitcoms and we're obsessed with them. And we had this, through our podcast, Chatterbex, we've, we were always talking about, like David loved to go out. Like one weekend he just driven to the cul-de-sac where they used in Ever Decreasing Circles. So we were talking about that. Yeah, yeah. And he'd said, I went with her. And I was like, okay, that's brilliant. And then a few weeks later, I then took him around the allotment in Only Fools and Horses where Peckham Springs was, because it was filmed in Brighton and we were, we were loving just going to these places. And then we kind of pitched the idea of going behind the curtain of like our favourite sitcoms. But the idea is,
38:36 Speaker 03 I'll make this magical sort of day out for him where we meet, we go to forty towers locations and meet people who worked on it. And so it was like, it was lots of surprises for the other person, basically.
38:49 Speaker 04 Oh, that's nice.
38:50 Speaker 03 Yeah, it's very sweet. We found it really stressful though, because. Having a surprise done for you is really, really stressful.
38:57 Speaker 04 Yeah.
38:58 Speaker 03 And then you said it was meant to be really like a lovely moment. Every time we were like,
39:06 Speaker 03 it was coming. So that kind of the, that's kind of the tone of it changed because we just bickered for two weeks.
39:13 Speaker 02 And you meet Ricky Gervais on the show?
39:15 Speaker 03 Yeah.
39:16 Speaker 02 And he performs?
39:17 Speaker 03 Oh, it's insane. Yeah. Cause we, we, especially David has worked with Ricky for years and I, and I have as well. And so he agreed to come on the show. And yeah, he, he starts like being Brent.
39:30 Speaker 04 Right.
39:30 Speaker 03 So we just sat in a room like this and then he starts playing one of the songs as Brent and we were like, because he doesn't really do Brent, you know, like it's like, and we were like, okay. This should get us a second series.
39:46 Speaker 02 There we go.
39:50 Speaker 03 We are getting this, aren't we? It also weirdly turned out to be very emotional as well.
39:57 Speaker 02 Yeah, because it's like looking at life and all your memories and.
40:00 Speaker 03 Yeah, it really sent us back to like why we fell in love with them. And, and yeah, it became, there was something, there's a lot going on under the surface. We've realised of like, I had, we had quite a few epiphanies about, like David was remembered suddenly like his dad laughing at Forty Towers and him sort of, when he was little, kind of, listen, do you remember you used to listen to the telly on, you know, because you'd been sent to bed?
40:25 Speaker 04 Yeah, on the stairs.
40:26 Speaker 03 Yeah, yeah. And so all these things, all these emotions sort of came up and it got, it got quite like emotional for the pair of us, kind of, remembering why we'd fallen in love with them.
40:36 Speaker 04 I can't wait to see that.
40:36 Speaker 02 Do you remember what the show was that reminds you of childhood? It's like, think of a TV show now.
40:40 Speaker 04 Sweeney.
40:41 Speaker 03 Sweeney, yeah.
40:42 Speaker 04 Because it was, you shouldn't have been watching it, but you did snakily watch it. It had that da na na, that music that, you know.
40:49 Speaker 03 Did you ever stay really still?
40:51 Speaker 02 Yes, they wouldn't notice you.
40:53 Speaker 03 Yeah, exactly.
40:54 Speaker 02 And it'd be past your bedtime, you'd just say.
40:56 Speaker 03 It's a worry if they don't notice, isn't it?
40:58 Speaker 02 You just keep really still. Or you'd have an empty, and we'd have a cup of tea and they'd be like, when you finish that tea, go to bed. And you'd be like doing fake tea drinking. Because it'd been empty for ages. When can we see the Magical sitcom tour by then?
41:12 Speaker 03 Next year, I think.
41:12 Speaker 02 Oh, next year.
41:14 Speaker 03 Yeah, I know.
41:14 Speaker 02 I know, I'm really good at promoting stuff at the time.
41:20 Speaker 02 Joe, shall we do your fast food quiz?
41:22 Speaker 03 Yes. Oh, yes.
41:22 Speaker 02 Okay.
41:23 Speaker 03 This is my favourite bit.
41:24 Speaker 02 Is it?
41:25 Speaker 03 Yeah.
41:25 Speaker 02 Okay. Joe Wilkinson, there's no help from Petron this. Tell us your favourite way, quick fire, to eat eggs.
41:34 Speaker 03 Oh, scrambled.
41:35 Speaker 04 What's your favourite sandwich, Philin?
41:37 Speaker 03 Marmite.
41:40 Speaker 04 It's not.
41:40 Speaker 03 It is, yeah, yeah.
41:41 Speaker 04 Marmite, add it.
41:43 Speaker 02 What's your favourite form of potato?
41:46 Speaker 03 Roast.
41:47 Speaker 04 Roast. Favourite herb?
41:49 Speaker 03 Oh, dill.
41:50 Speaker 02 Favourite crisp?
41:51 Speaker 03 Oh, prawn cocktail crisps and frazzles.
41:54 Speaker 04 Oh, a few there. What's your favourite chocolate bar?
41:57 Speaker 03 All of them.
41:59 Speaker 03 Genuinely, genuinely don't mind any of them.
42:01 Speaker 02 What is your favourite pasta?
42:04 Speaker 03 This.
42:04 Speaker 04 Yeah, you're boiling it.
42:05 Speaker 02 This.
42:05 Speaker 04 Yeah. Favourite Sunday roast?
42:08 Speaker 03 Beef brisket.
42:10 Speaker 04 Okay, yeah.
42:10 Speaker 03 Is that good?
42:11 Speaker 04 Yeah, good one.
42:12 Speaker 02 What's the best item on a roast?
42:14 Speaker 03 Oh, spuds.
42:16 Speaker 02 Correct.
42:16 Speaker 04 Spuds, yeah.
42:17 Speaker 03 Yeah, yeah, correct.
42:18 Speaker 02 What is your favourite thing on toast?
42:21 Speaker 03 Marmite.
42:22 Speaker 04 What's your favourite pizza order?
42:24 Speaker 03 As many different meats as possible. But I'll go, what's got the most on it, meat-wise?
42:30 Speaker 04 Yeah, okay. And do you eat all your crusts?
42:33 Speaker 03 Okay, this.
42:34 Speaker 04 I knew that was gonna be a pizza way. I knew it.
42:36 Speaker 03 I do the crust first.
42:38 Speaker 04 Do you? That's bizarre.
42:43 Speaker 03 And the thing is, at my age now, I don't care.
42:49 Speaker 02 I'm only going for pizza, Joe. I wanna witness that.
42:52 Speaker 03 We went out for dinner to this lovely Italian on the seafront in Brighton.
42:57 Speaker 04 Yeah.
42:57 Speaker 03 And with some people that, you know, you know them, but you've not really gone out for dinner that much.
43:01 Speaker 04 Sure.
43:02 Speaker 03 And, "I don't care." And I looked up and two or three people were going...
43:10 Speaker 03 And then I saw Petron explaining it away.
43:18 Speaker 02 Joe, we come to the end of the show question. So when the waitress goody bag, all you've got to do is answer the question in this very expensive envelope. Is there marmite?
43:26 Speaker 04 Oh, gosh, I better go.
43:27 Speaker 02 He's got a phone, don't worry, he's got a phone. Okay, Joe, here we go.
43:31 Speaker 03 What is the capital of Peru? It's Lima.
43:38 Speaker 03 Hi Joe, thank you for coming on Dish and sharing your love of bolognese. You're welcome. It was right up our street. To win the Waitrose goodie bag,
43:50 Speaker 03 please just answer this one question.
43:54 Speaker 03 How is the mousy craze catching on? And should we do one here? Yes, it's going, it's taken over the world.
44:01 Speaker 04 What the hell is this?
44:02 Speaker 03 Yeah.
44:04 Speaker 03 Well, you know what a mousy is?
44:06 Speaker 04 No.
44:07 Speaker 02 No.
44:08 Speaker 03 Stop mucking about.
44:09 Speaker 02 No.
44:11 Speaker 03 You know what a mousy is?
44:12 Speaker 04 Oh yeah, of course we know what a mousy is, yes.
44:14 Speaker 03 A mousy.
44:15 Speaker 04 Oh, a mousy.
44:16 Speaker 03 Mousy.
44:16 Speaker 02 Mouse yes, mousy no.
44:18 Speaker 03 Well, explain for the very few people that don't know what a mousy is.
44:25 Speaker 04 Go on.
44:25 Speaker 03 I don't know if this is a wind-up. You've never heard of a mouse? Everyone's heard of a mouse. You know this selfie?
44:31 Speaker 04 Yeah.
44:31 Speaker 03 Is that? Well, I have invented something which is a mousy, which is the, a mouse eyes view, basically. So imagine a mouse has taken a photo.
44:41 Speaker 04 Yes.
44:42 Speaker 03 That is called a mousy. So you put the camera, I usually use edge of a wall or my shoe. And you take the photo from like, if we took it from there.
44:54 Speaker 02 Yeah.
44:55 Speaker 03 It would be that, it'd be a mouse's view.
44:57 Speaker 02 A mouse looking off.
44:58 Speaker 03 Yeah, so imagine a mouse has taken a picture.
45:00 Speaker 04 Yes, got you, I understand now.
45:02 Speaker 03 It's called a mousy and it's literally gone viral.
45:06 Speaker 02 Wow.
45:07 Speaker 03 Yeah.
45:07 Speaker 04 I can't wait.
45:08 Speaker 03 I think you're the only people who know what a mousy is.
45:11 Speaker 02 I've never heard of a mousy.
45:12 Speaker 03 Wow.
45:12 Speaker 02 Have you guys heard of a mousy?
45:14 Speaker 03 Yeah, they have.
45:15 Speaker 04 No, they have.
45:16 Speaker 02 Yeah.
45:17 Speaker 04 They're better like you not to know.
45:18 Speaker 03 Yeah.
45:19 Speaker 02 They have. They definitely have.
45:23 Speaker 04 Losers that we are, okay.
45:25 Speaker 02 Well, should we do a mousy?
45:26 Speaker 04 Shall we do a mousy then? Let's do one.
45:28 Speaker 03 I'll show you, shall I show it with shoe or on wall?
45:31 Speaker 02 Whatever you think's best, Joe.
45:33 Speaker 04 There you go.
45:34 Speaker 02 With shoe?
45:34 Speaker 03 With shoe.
45:35 Speaker 02 With shoe?
45:36 Speaker 03 Could do it from there.
45:36 Speaker 04 Yeah, sure.
45:37 Speaker 03 So we use.
45:38 Speaker 02 Okay, so we get up.
45:39 Speaker 04 Oh, so you take your shoe off?
45:40 Speaker 03 You need, you have, it's good to.
45:42 Speaker 04 You need props.
45:43 Speaker 02 You need a shoe.
45:43 Speaker 03 It's better if you have a shoe.
45:45 Speaker 02 Yeah.
45:45 Speaker 04 Yeah.
45:46 Speaker 02 I've got two.
45:47 Speaker 03 If we put it here, like the.
45:48 Speaker 04 Okay.
45:49 Speaker 03 You elegantly lean the phone against the shoe.
45:51 Speaker 02 Against, yeah.
45:52 Speaker 03 You press the thing and then you step back.
45:54 Speaker 02 Step back hands.
45:55 Speaker 03 And then we have a mousy.
45:58 Speaker 04 Okay.
45:58 Speaker 03 This is, this is literally taken over the world.
46:03 Speaker 03 And the great bit is you get to watch yourself walk back.
46:06 Speaker 02 Oh, yeah.
46:11 Speaker 03 Which is always fun.
46:13 Speaker 02 I love it.
46:14 Speaker 03 Yeah. Let's see, look.
46:16 Speaker 02 Oh, it's Grandpa, a little mouse.
46:19 Speaker 03 A mouse-sized view.
46:20 Speaker 02 Oh.
46:22 Speaker 03 Little mousies. It's a mousie, yeah.
46:24 Speaker 02 Oh, I love the mousie.
46:25 Speaker 03 It's literally taken over the world.
46:27 Speaker 02 I should put that on. I feel like the Waitress Goody Bag is yours, Joe. Come on. He took his shoe off.
46:32 Speaker 03 Thank you ever so much.
46:34 Speaker 02 Took his shoe off for us. Love that, Joe. Enjoy your mousie. I love that mousie. Yeah, that's brilliant. I wish you were still doing it now.
46:42 Speaker 03 It's good fun, isn't it?
46:43 Speaker 02 Joe, that was so much fun.
46:44 Speaker 03 Oh, thank you for having me.
46:45 Speaker 02 That was so much fun. Thank you so much for joining us today. A round of applause, Joe Wilkinson, everybody.
46:52 Speaker 03 Sorry.
46:52 Speaker 02 Thank you, Joe.
46:53 Speaker 03 Thank you very much.
46:53 Speaker 02 That was so fun.
46:54 Speaker 03 Oh, thank you so much.
46:55 Speaker 02 So fun. Well, thank you to Joe Wilkinson for joining us on Dish this week. Before we go, Ange, I thought we should do some questions that our wonderful Dish listeners have sent in. This one is from Zoe and was titled, "Tuna and chickpeas, thank you and question." Dear Angela, thank you for this recent recipe you did on Dish. It was the one we did for Saran Jones. I made it last night, but slightly tweaked the recipe using spring onions instead of shallots, sea bass instead of tuna, and cooked down the beans a little more. It went down very well with my husband, who has the palate of a chicken nugget-loving five-year-old. I do have a question to settle a score between me and said man-child.
47:38 Speaker 02 Last week, I made a lasagna with beef mince, but I also had some leftover nduja, which I added to the ragout. I thought it tasted lovely, but my husband complained as it was slightly spicy and said Italians would never add it. Is this true? Because my counterargument was that Italians don't like waste. Wow, true, truthful. So I need to settle the score and prove to win what's what. Your grateful, forever dedicated viewer, Zoe.
48:06 Speaker 02 Thank you Zoe. So would an Italian add injuria to a lasagna?
48:12 Speaker 04 I think certain Italians would actually. I mean traditionally it wouldn't go in if you were making it from bologna, it would just be the normal bolognese and the bechamel. But in the south, they add everything to their lasagnas. So one of my closest friends Salvatore, he makes the lasagna, they put meatballs in, they put ricotta in it, and they probably put a bit of spice. So yes, it could work. And also, more importantly, I think the fact you said no waste, I think is the best part about that, and that's your argument. So tell your chicken nugget husband, he's wrong.
48:44 Speaker 02 Yeah, you chicken nugget. And there's also a question for me.
48:48 Speaker 04 What products do you use on your hair?
48:51 Speaker 02 Oh, it's a really good question. It truly depends.
48:55 Speaker 04 On a daily basis?
48:56 Speaker 02 Yeah, on a daily basis.
48:57 Speaker 04 And I have been in his bathroom, Zoe. There are many a product.
49:00 Speaker 02 Yeah, it truly depends. Sometimes I do, I'd say my most successful product is, once you get out of the shower, put conditioner in, leave it.
49:11 Speaker 04 Oh, any conditioner or just the one you're using?
49:14 Speaker 02 I actually get it from Waitrose.
49:15 Speaker 04 Yes, there you go.
49:16 Speaker 02 And I use a Neil's Yard Rose Conditioner. Put that in, leave it.
49:21 Speaker 04 Thank you Zoe.
49:22 Speaker 02 That's it.
49:22 Speaker 04 Thank you Nick.
49:23 Speaker 02 Yeah, you're welcome. More hair news next week. Thank you for listening. If you do ever want to get in touch with us, feel free, we would love to hear from you, please. [email protected] . Any cooking disasters, any great cooking moments you want to show off about, any questions, get in touch with us.
49:45 Speaker 04 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.
49:53 Speaker 02 If you do want to get in touch, please do. Email your questions, thoughts, and suggestions to [email protected] .
50:01 Speaker 04 Dish from Waitrose is a cold glass production.
50:06 Speaker 02 Waitrose, the home of food lovers.
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