Pod Insights Dish Mawaan Rizwan, pork & mushroom tantanmen and a vermouth cocktail About this episode Nick and Angela welcome a performer whose surreal comedy has made him one of Britain’s most distinctive voices.
Mawaan Rizwan’s career has been anything but ordinary, taking him from clown school to the Edinburgh Fringe. He created and stars in the surreal BBC comedy Juice, which earned him a BAFTA, and now he joins Nick and Angela to talk about the show’s new series.
Mawaan likes a vermouth cocktail (when he’s feeling fancy), so Nick pours a Sharp Dresser to start.
Mawaan is also a big fan of ramen, so Angela serves a pork and mushroom tantanmen, topped with jammy eggs and spring onions. The dish is paired with a glass of The Dry Dam Riesling, whose acidity and creamy notes balance the richness of the broth.
The conversation reflects Mawaan’s playful spirit, touching on his passion for Beef Wellington, the time he sculpted Paul Hollywood’s cheekbones in brandy snap, and even the unlikely showbiz “beef” he’s nursing with Ellie Goulding. He also lets Angela in on his burrata hack for levelling up instant noodles.
You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
Timestamps:
00:00 - Welcome Chat & Excitement for Mawaan
02:26 - Seasonality Segment: Mushrooms
04:42 - Mawaan Rizwan is here!
06:34 - Food Likes & Dislikes
12:38 - Mawaan’s Bake Off Experience
15:20 - Today’s Dish: Pork & Mushroom Tantanmen
17:38 - From Juice & BAFTA’s to Working with Family
26:24 - Fast Food Quiz
27:52 - From Wigs to Clown School
31:20 - End of the Show Question
34:41 - Listener Mentions & Episode Farewell
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. It's called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.
1:01 Speaker 02 Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.
1:04 Speaker 03 And I'm Angela Hartnett.
1:05 Speaker 02 And together we are?
1:06 Speaker 03 Dish.
1:07 Speaker 02 Yeah. And how are you, Ange?
1:09 Speaker 03 I'm very well, thanks. How are you?
1:11 Speaker 02 Good, nice to see you.
1:12 Speaker 03 Nice shirt, looking good.
1:14 Speaker 02 Thanks, Ange.
1:15 Speaker 03 Lovely.
1:15 Speaker 02 I like you in a jumper.
1:16 Speaker 03 Do you?
1:17 Speaker 02 Rare that we see Ange in a jumper.
1:18 Speaker 03 No, it's too hot in here, that's why.
1:19 Speaker 02 Yeah, rare.
1:20 Speaker 03 But it's been old and miserable and wet.
1:21 Speaker 02 It's a rare jumper special. Hey, we should talk about going to the pub.
1:25 Speaker 03 Oh, yeah, good fun.
1:26 Speaker 02 This football season, I wanted to get in on it because all my family talk about it.
1:30 Speaker 03 Yeah.
1:31 Speaker 02 On our family group, of course. You talk about it. Remy talks about it. Meesh will talk about it.
1:37 Speaker 03 And Remy and I talk about it.
1:37 Speaker 02 You and Remy talk about it. So I thought it's quite a good thing to get into.
1:41 Speaker 03 Yeah. And how are you feeling into it now the season's started? Are you feeling the emotions?
1:45 Speaker 02 I keep forgetting it's on.
1:46 Speaker 03 Okay.
1:47 Speaker 02 Which is bad, and then I'll see.
1:48 Speaker 03 Think of the weekend.
1:49 Speaker 02 No, the weekend I'm good, but if there's like a little sneaky.
1:52 Speaker 03 Sometimes there's a midweek match.
1:53 Speaker 02 If there's a sneaky midweek, I forget. So, yeah, we went to see United, Arsenal, yeah, at the pub. I've realised that something bad happened. Because I went to the pub and I love that pub. And then obviously now I can't have gluten, you know, we don't drink it every week.
2:10 Speaker 03 Yeah.
2:10 Speaker 02 So most pubs do gluten free beer.
2:12 Speaker 03 Yeah.
2:13 Speaker 02 Yeah. And they were like, no, we don't do it. Actually, they went, hey, everyone asks about it. We need to get it in. I'm like, probably, yeah. I said, how much? They asked and they were like, every day.
2:21 Speaker 03 Yeah.
2:22 Speaker 02 So anyway, I was like, I really want it a beer.
2:25 Speaker 03 Yeah.
2:25 Speaker 02 So I had to get my friend to smuggle some in from the shop.
2:29 Speaker 03 Yeah.
2:31 Speaker 02 Felt illegal.
2:32 Speaker 03 Yeah.
2:32 Speaker 02 I don't know if it is illegal.
2:34 Speaker 03 Don't know.
2:34 Speaker 02 Not illegal.
2:35 Speaker 03 Drinks into.
2:36 Speaker 02 Is it?
2:37 Speaker 03 Yeah, I mean, probably is.
2:39 Speaker 02 It's not illegal.
2:40 Speaker 03 It's a grey area. You're not buying the booze, but you were buying rounds.
2:44 Speaker 02 Buying rounds for other people.
2:45 Speaker 03 Just, yeah, that's it.
2:47 Speaker 02 Yeah.
2:47 Speaker 03 Yeah, you did, yeah.
2:48 Speaker 02 So I bought rounds for the people.
2:49 Speaker 03 Yeah.
2:50 Speaker 02 I can't drink it.
2:50 Speaker 03 Yeah, of course.
2:51 Speaker 02 And I accidentally left them there, so they know.
2:55 Speaker 02 Oh, it's one of my favourite pubs as well, so I'm scared to go back now.
2:57 Speaker 03 No, they'll be fine.
2:59 Speaker 02 So today on the show, we've got Mawan Rizwan to see us, who is a very talented man. He has made some wonderful television.
3:05 Speaker 03 Juice, we love.
3:06 Speaker 02 Juice, we love. Won a BAFTA, went to clown school, loves the weeks.
3:10 Speaker 03 BAFTA winners, that's only, that's all we have now, just BAFTA winners.
3:12 Speaker 02 Just BAFTA winners, yeah.
3:13 Speaker 03 If you got a BAFTA, you're not allowed on.
3:15 Speaker 02 Yeah. Yeah. Where's your BAFTA? Before we get Mawan in, let's talk seasonality.
3:20 Speaker 03 Yep.
3:20 Speaker 02 Tis the season for.
3:22 Speaker 03 Season mushrooms.
3:24 Speaker 02 Mushrooms.
3:25 Speaker 03 And actually, we're eating mushrooms in his dish today.
3:28 Speaker 02 Love mushrooms.
3:28 Speaker 03 Do you?
3:29 Speaker 02 Really love mushrooms. And Mish loves a mushroom in the morning.
3:33 Speaker 03 Okay.
3:34 Speaker 02 And actually, because they can soak up a lot of butter, can't they?
3:37 Speaker 03 Yeah, definitely.
3:37 Speaker 02 Like a lot of butter.
3:38 Speaker 03 Yeah.
3:39 Speaker 02 So how do you make that not happen? Because I just add more and more and more before you know it.
3:42 Speaker 03 Hotter pan, hotter pan.
3:43 Speaker 02 Hotter pan.
3:44 Speaker 03 And a little, start it with a little bit of oil first and then add your butter for the flavour.
3:48 Speaker 02 See, I quite like, you know, an exotic mushroom.
3:51 Speaker 03 A little Girole, which you'll have in.
3:52 Speaker 02 I love a Girole.
3:53 Speaker 03 Little Girole there.
3:54 Speaker 02 What's this? Oyster?
3:55 Speaker 03 Oyster mushroom.
3:56 Speaker 02 Oyster mushroom.
3:57 Speaker 03 These are.
3:58 Speaker 02 Portobello?
3:58 Speaker 03 Yeah, lovely chestnut mushroom.
4:00 Speaker 02 You're classic. That's a classic. What's that portobello?
4:02 Speaker 03 That portobello, yeah, your large ones. You can stuff those if you so choose.
4:06 Speaker 02 You can stuff them, I dare you.
4:08 Speaker 03 And it's your shiitake.
4:09 Speaker 02 So seasonal right now?
4:12 Speaker 03 Yeah. I mean, you can get the, some are cultivated, like the butternut ones and the white ones. You can get them all year round, but Giroles, these are coming up. They'll be out for another month or so. The one that's not in here is Sepp's and the Porcini, like the dry Italian mushrooms. They're the really big ones. You get those, they're, they will last till sort of beginning of December. So yeah, mushrooms are always an autumn vegetable. This is the time to eat them, use them, cook with them. Like, always take it smarter out of the fridge. Never cover a mushroom. It sweats, so then it keeps nice and dry. And therefore, when you saute it, it's not all the moisture there because you're saying about the butter. So if you dry them, then they're gonna retain it, be more crispy. No, you can put them in the fridge, but just don't take the cover off. Once you've bought them and leave them air and breathe.
4:56 Speaker 02 I also, you're not meant to wash them, right? Because they suck everything.
4:58 Speaker 03 Yeah, I mean, you can, sometimes you need to, but generally you have these mushroom brushes.
5:02 Speaker 02 I have a mushroom brush.
5:03 Speaker 03 Yeah, of course you do.
5:05 Speaker 02 Meech bought me one.
5:06 Speaker 03 I don't even think Neil and I have a mushroom brush.
5:08 Speaker 02 Meech bought me one and I was like.
5:09 Speaker 03 Did you do that first?
5:11 Speaker 02 No, but I was like, what the hell's that? And he was like, just thought it was a cute little brush. It's a mushroom brush. And I thought it was a brush in the shape of a mushroom, which it is.
5:20 Speaker 03 Yeah, it does, yeah, that's right.
5:21 Speaker 02 So I was like, oh, okay, weird gift. But it's to brush your mushrooms. And I was like, oh, my God, amazing. Yeah, we brush our mushrooms.
5:28 Speaker 03 Very good.
5:28 Speaker 02 Do you brush your mushrooms? Dish, Outway, Trails, Tech, Radio UK. Let's get our guest in. Let's welcome Mwan Rizwan. Okay, time to welcome our guest, Dan. We have quite the list in front of me on this card.
5:40 Speaker 03 Huge list.
5:41 Speaker 02 We have an award winning actor, comedian, writer, dancer, visual artist and storyteller. And a man who always has a boiled egg close by. It's Mwan Rizwan, everybody.
5:52 Speaker 03 Hello.
5:53 Speaker 02 Hello.
5:54 Speaker 03 Hello, welcome.
5:55 Speaker 04 Who told you about my boiled egg?
5:56 Speaker 02 I heard about the boiled eggs.
5:57 Speaker 04 Yeah, at all times.
5:59 Speaker 03 Yeah. We've got some here.
6:00 Speaker 02 What is with the boiled eggs?
6:01 Speaker 03 I don't know.
6:02 Speaker 04 Boiled eggs and carrots, because I don't like snacking on crisps and unhealthy stuff.
6:06 Speaker 03 Healthy snack, protein.
6:08 Speaker 04 Yeah, but no one, apparently, apparently it doesn't make you a popular person when you're in, in an edit room and you pull out a boiled egg.
6:13 Speaker 02 No, it doesn't.
6:15 Speaker 04 In an airtight room, apparently, with no windows.
6:17 Speaker 02 There's a fellow DJ where I work who brings in their own boiled eggs. And yeah, it stinks, man. It's bad, yeah.
6:23 Speaker 03 I love a boiled egg.
6:25 Speaker 04 Yeah, my dad does it. It's from, I come from a long lineage of boiled egg men.
6:28 Speaker 02 Yeah.
6:29 Speaker 03 Okay.
6:30 Speaker 02 It's a family train.
6:31 Speaker 03 Well, they're here if you need them.
6:32 Speaker 04 Thank you.
6:32 Speaker 03 If you need a little bit of a supplement.
6:34 Speaker 02 I like that you've prepared those.
6:35 Speaker 03 Yes, well, we look after our guests.
6:36 Speaker 02 Well, cheers and welcome.
6:38 Speaker 04 Cheers.
6:38 Speaker 02 We've done you a cocktail. This is called, it's called a Sharp Dresser.
6:41 Speaker 04 Oi, this is the life, isn't it?
6:44 Speaker 02 Yeah, come on. So vermouth and cointreau and lime juice, because we heard you like a vermouth cocktail.
6:50 Speaker 04 With your egg. That's so nice.
6:51 Speaker 03 That's very nice.
6:53 Speaker 02 I mean, it's three ingredients, but yes.
6:54 Speaker 03 Yeah.
6:55 Speaker 04 Yeah, but the ratios are banging.
6:56 Speaker 02 Yeah.
6:57 Speaker 03 Yeah.
6:58 Speaker 04 That's what I'm talking about.
6:59 Speaker 02 Oh, yeah, that is good.
7:00 Speaker 03 It is good.
7:01 Speaker 02 I started today being like, not gonna drink today at Dish.
7:04 Speaker 03 Oh, did you?
7:05 Speaker 02 Yeah.
7:05 Speaker 03 That lasted about 10 seconds.
7:08 Speaker 02 We're very excited you're on. And, you know, there's so much to talk about today. As I said, there was all these brilliant things that you do. And we want to talk about juice and the new series of juice in a second. Because as I was saying to you just before I started, I love it. I think it's so brilliant and so creative. And we're so excited that there's a brand new series. But before we get into that, we're gonna do your, your food likes and your food dislikes.
7:30 Speaker 04 Yeah, sure, let's get into it.
7:31 Speaker 02 We've confirmed vermouth with confirmed egg. Is there anything else? Do you take a snack, actually, Ange, when you're out and about on the ground?
7:39 Speaker 03 I'm a Sarah, actually, from production's got me into apple and peanut butter.
7:43 Speaker 02 Right, okay, yeah, yeah.
7:44 Speaker 03 I did count a little peanut butter into a plastic container and I have my little apple.
7:47 Speaker 04 That's really good for you.
7:48 Speaker 03 That's protein again.
7:49 Speaker 04 Yeah, yeah, exactly. And apple and cheese.
7:51 Speaker 03 Yeah, that's always good, you see, yeah.
7:53 Speaker 02 Love an apple. Shout out apples. Now, you told us your food likes and dislikes, Moan. You could eat ramen every single day, gingery broth, jammy eggs, spring onions. Grounding, described it as a hook from the inside.
8:06 Speaker 04 Yeah.
8:06 Speaker 02 Yeah, yeah, yeah.
8:07 Speaker 04 It's, I love, I love, I love having a bath and I love ramen. I love anything.
8:12 Speaker 03 Ramen in a bath?
8:13 Speaker 04 Wet and immersive.
8:16 Speaker 04 I like my food, like my, like my bath, wet and immersive.
8:22 Speaker 04 I always talk about wet food. Whenever I go to a restaurant, I'm like, I don't want dry, I want wet food.
8:27 Speaker 03 Yeah.
8:28 Speaker 04 Because it has to have liquid. I grew up, you know, eating a lot of like, you know, my mum and dad were making curries and stuff. And it's just like, if it's not wet, it's not comforting.
8:36 Speaker 03 Yeah.
8:36 Speaker 02 I'm with you on the rum, but not with you on the bath. Always think I like a bath.
8:40 Speaker 04 Yeah.
8:41 Speaker 02 Don't like a bath.
8:41 Speaker 03 Oh no, I love a bath.
8:43 Speaker 02 Too hot?
8:43 Speaker 03 No, well, you can turn it, you know.
8:45 Speaker 04 No, no, but.
8:47 Speaker 03 It's called a cold bath.
8:48 Speaker 04 That first moment when you get in.
8:49 Speaker 03 Uh huh.
8:50 Speaker 04 Hmm. And all your cells are like tingling.
8:53 Speaker 03 Yeah.
8:53 Speaker 04 And you're like, that'll be, yeah, that, that is the feeling I live for. I used to have an ex-partner who used to like talk when I was getting in the bath. I'm like, shut up, I'm having a moment, you know what I mean? I just need silence and, yeah.
9:05 Speaker 02 And you like it like near boiling, like hot?
9:07 Speaker 04 Yeah, yeah, yeah, hot. Yeah, I wanna be borderline pain.
9:11 Speaker 03 Wow.
9:12 Speaker 02 You also like cheese bakes, pasta bakes, Parmesan, nachos with four different types of cheese, anything with stringy cheese in an oven, yes, please.
9:20 Speaker 04 Crazy.
9:20 Speaker 02 That's what you said. Do you like cheap cheese? Like, you know, the, like, American plastic?
9:24 Speaker 04 No.
9:25 Speaker 02 No?
9:25 Speaker 04 No, I'm sorry, man. I just, no. Because that stuff's not really stringy.
9:29 Speaker 02 No.
9:29 Speaker 04 I hate cheese sauce. You know, when you go to like a festival store?
9:32 Speaker 03 Yeah.
9:32 Speaker 04 And they put cheese sauce, even on the menu, said cheese. That ain't cheese, man.
9:36 Speaker 02 Yeah.
9:36 Speaker 04 That's watered down.
9:37 Speaker 02 Yeah.
9:38 Speaker 04 You know what I mean?
9:38 Speaker 02 Pure cheese, you like, yeah, not, not watered down. You love a few other things in everything. Garlic, tamarind, lime, marmite, inclusion inquiries, and yeast flakes.
9:48 Speaker 04 Yeah, I used to live with vegans.
9:49 Speaker 02 Uh huh.
9:50 Speaker 03 Ah.
9:51 Speaker 04 And it's a habit I just can't shake. Because we stopped eating cheese and we were just putting yeast flakes on it, yeah. And it really worked, it really worked.
9:59 Speaker 02 Tasty.
10:00 Speaker 03 Yeah.
10:00 Speaker 02 Are they the things that like slightly move?
10:02 Speaker 04 They're like flaky.
10:03 Speaker 03 Yeah.
10:03 Speaker 04 They look a bit, oh no, this is gonna ruin them for me.
10:06 Speaker 03 Yeah, don't do it.
10:07 Speaker 04 They look a bit like foot shavings.
10:08 Speaker 03 Yeah.
10:09 Speaker 02 Right.
10:11 Speaker 04 Sorry, have I really?
10:11 Speaker 02 Right, right, right. Great.
10:13 Speaker 04 You know what I mean?
10:13 Speaker 02 Yeah, I know what you mean, I got that, I got that.
10:15 Speaker 04 Yeah.
10:15 Speaker 02 Marmite.
10:16 Speaker 03 So.
10:16 Speaker 04 Bon appétit!
10:19 Speaker 02 And snack wise, you said a walnut in a date when you're trying to be healthy, but really chocolate fingers.
10:25 Speaker 04 Yeah, yeah, but also walnut in a date is amazing. I like to toast my walnuts. Toast them all, store them. And when I eat them, it's all like toasted and ready. Yeah, slightly burnt.
10:36 Speaker 02 Your dislikes start with a great line, just two words, small portions.
10:41 Speaker 02 Have you had like that bad restaurant experience where it's that big plate? And they're bringing it over and you're like, yeah, and they put it down like that.
10:48 Speaker 04 Yeah, it's like they're trying to take the piss. Do you know what I mean? And if there was a small plate, a small portion, you know, fair enough. But I get the small plate thing when there's loads of courses. You know, I get that. Yeah, but when it's just you've ordered one thing and it's not enough.
11:02 Speaker 02 You're not a fan of overly spicy foods. We have here that you want to be able to taste the food, but not be in pain.
11:08 Speaker 04 Yeah, exactly. And I don't like when I go to someone's house and they make me spicy food because they're being very presumptuous because I'm brown, I might like spicy food. But yes, you know, Pakistani food is very spicy. But I hate it when my dad made really spicy fish. I wanted to taste the fish. You know what I mean?
11:25 Speaker 03 Because it overpowers, it kills everything.
11:26 Speaker 04 Yeah, and there's a limit, you know, there's a limit.
11:29 Speaker 02 You also gave us a guilty pleasure that you actually have cooked up prior to being here together.
11:35 Speaker 04 I wasn't there.
11:36 Speaker 03 No, you weren't there.
11:37 Speaker 02 So do you want to run us through the quite complex recipe?
11:39 Speaker 04 Yeah, yes, you take a note.
11:42 Speaker 03 Yeah, so I've got, actually, I hope.
11:44 Speaker 04 Instant noodles.
11:45 Speaker 02 Yeah.
11:45 Speaker 03 Yeah.
11:46 Speaker 04 Put a birrata in it.
11:47 Speaker 03 Yeah.
11:48 Speaker 04 And that, there you have it.
11:49 Speaker 02 And that is it.
11:50 Speaker 04 You have it, but do wait a couple of minutes. Because what you don't want is, you don't want the birrata to be cold from the fridge, right? You want the soupy liquid of the instant noodles to just like soften and melt it a bit. And it is actually amazing and it strings in with the noodles.
12:05 Speaker 02 Yeah, yeah. How was it doing Moan's recipe?
12:08 Speaker 03 Well, we did it together and actually I was surprised that it was really nice. I didn't think, I thought I'd hate it, but actually, because I don't like birrata, as I told him. And so that worked for me because it was, it melted it all down. I didn't get all that creaminess because I had all the flavour of the noodle soup and it was, yeah, it was good.
12:25 Speaker 02 You're welcome. And you guys have filmed this?
12:27 Speaker 03 We filmed.
12:28 Speaker 02 You can watch this on Dish.
12:29 Speaker 03 All the technique, it took us an hour. It was very methodical.
12:33 Speaker 02 Very, very complex. You can watch that on our YouTube channel if you wanna go and watch that. Was this a recipe passed on from generations? Or was it like four o'clock in the morning? I know.
12:44 Speaker 04 No, my ancestors have been doing this since back in the day.
12:50 Speaker 04 No, it was a hungover Sunday. I want cheese on my noodles, what cheese have I got in the fridge? And there's a burrata, cause she fancy. And here we are.
12:58 Speaker 03 She's got bafta.
12:59 Speaker 04 Yeah, she's got, she's doing it right now.
13:01 Speaker 02 She's got burrata.
13:02 Speaker 04 Yeah, she's got burrata.
13:03 Speaker 02 Okay.
13:04 Speaker 04 But room temperature burrata, I can't say this enough. If I go to a restaurant and you're giving me cold burrata, that's not good enough. Level up. You know what I mean?
13:13 Speaker 03 He's right.
13:14 Speaker 02 Or you get cold tomato.
13:15 Speaker 03 Yeah, another one.
13:16 Speaker 02 Yeah.
13:17 Speaker 04 What am I doing? Don't put it in the fridge, right?
13:18 Speaker 03 Don't put it in the fridge, exactly. Don't.
13:21 Speaker 04 I know.
13:21 Speaker 03 It's like fruit, don't put peach in the fridge. Don't put any of that stuff in the fridge.
13:24 Speaker 02 Don't have a fridge.
13:25 Speaker 03 Yeah, don't have a fridge.
13:28 Speaker 02 While Ange is getting our food ready, I wanted to talk about your, your time on Bake Off. Love Bake Off. You were asked whilst on there to do a hero in a biscuit form.
13:38 Speaker 04 I did Paul Hollywood.
13:39 Speaker 02 You did Paul Hollywood?
13:40 Speaker 04 Yeah, I mean, do you know what? Is he my hero? I'm gonna, I'm gonna give you an exclusive here. No.
13:48 Speaker 02 What?
13:49 Speaker 04 Yeah. But I was doing some classics, sucking up, like I wanted to get those points, man. I wanted to get the, you know what I mean? And I do love his blue eyes, like, you know, they do a lot for me.
13:59 Speaker 02 Crazy in real life.
14:00 Speaker 04 Insane.
14:01 Speaker 02 Like really crazy.
14:02 Speaker 04 You should see them, you should see them in biscuit form.
14:05 Speaker 02 Well, I, I do have a picture of it here. This was your homage to, to Paul Hollywood. So run us through the recipe. So he skin his brandy snap, just like real life.
14:15 Speaker 04 And then I had to like, obviously bake that to the perfect amount of time so it wouldn't crack.
14:19 Speaker 02 Yeah.
14:19 Speaker 04 And then I had to get it out and while it was hot, I had to like shape his cheekbones and his nose and stuff.
14:23 Speaker 02 Which is really good, the shaping's good.
14:25 Speaker 04 Do you know what I mean?
14:26 Speaker 02 I fancy. I fancy this.
14:29 Speaker 04 You're welcome.
14:29 Speaker 02 Yeah.
14:30 Speaker 04 And he's edible.
14:31 Speaker 02 Did you enjoy your time on the show? Did you enjoy cooking?
14:33 Speaker 04 I did. What I loved about it most there is that you turn around and they clean up after you because it's for telly, isn't it? They don't want to look messy.
14:40 Speaker 02 Yeah.
14:40 Speaker 04 And that's my kind of cooking.
14:41 Speaker 02 Yeah.
14:42 Speaker 04 Like, my dream cooking is like, I cook on an island. You know, I turn around and someone's cleared the island.
14:49 Speaker 02 Ideal. That's Angela's life.
14:51 Speaker 04 That is a good life.
14:53 Speaker 02 Angela's life, yes. Did you practise at home? Because I did it and I practised at home and it was really good. And then when I went on it, I forgot about the timescale. Did you practise at home?
15:03 Speaker 04 Ain't nobody got time for that.
15:04 Speaker 02 No.
15:04 Speaker 04 I was just, I just thought I'd wing it.
15:07 Speaker 02 Uh huh.
15:07 Speaker 04 Um, no offence, but like, only losers practise at home, so.
15:14 Speaker 02 It was good at home?
15:15 Speaker 04 I did really enjoy it though and my stuff tasted amazing. I felt like I was undervalued. I felt like Ellie Goulding was the star pupil and.
15:23 Speaker 02 Oh, that's classic. She's got headgirl energy.
15:25 Speaker 04 Yeah, but.
15:27 Speaker 02 Yeah.
15:28 Speaker 04 Her stuff looked good.
15:29 Speaker 02 Yeah.
15:29 Speaker 04 But I tasted it and like, I'm not being funny, right? But mine was just as good and so I've unfollowed her off Twitter and.
15:38 Speaker 02 She's dead to us.
15:39 Speaker 04 Yeah.
15:40 Speaker 02 Yeah.
15:40 Speaker 04 And I will keep that beef going to the day I die.
15:42 Speaker 02 Yeah, yeah, yeah. It's an unlikely beef, but one I've invested in.
15:45 Speaker 04 I've got two shirts saying, **** Ellie Goulding.
15:49 Speaker 04 I will say that on record. You're tartan, I could do better. No, but. And no one takes her stuff home. It's all for telly and then that's it. And I'm like, are you kidding? I live with eight people. I was with eight people at the time. I was like, I'm taking everyone's, I took everyone's stuff home.
16:03 Speaker 02 I did take it all home.
16:04 Speaker 04 We ate for weeks, like kings. Yeah, man, I fed a whole Bangladeshi family with that cake, man.
16:12 Speaker 02 Okay, so our food is here. Uh, we're doing a ramen today. I love a ramen. So tell us the full name of this one, Ange.
16:19 Speaker 03 So it's a pork and mushroom, tan tan men.
16:22 Speaker 02 Mm hmm.
16:23 Speaker 03 And so you make your base. But the great thing about this is that you get, you buy the ramen broth flavouring. So all you do is have your water, add your ramen flavouring to it. And then it's a little bit of chopping, et cetera, et cetera.
16:35 Speaker 02 Uh huh.
16:35 Speaker 03 Yeah, so you don't have to make the whole broth. Yourself, that's the key.
16:39 Speaker 02 That's the key.
16:39 Speaker 03 Yeah, so that makes it easier.
16:40 Speaker 02 And what's tantaman?
16:41 Speaker 03 So it's a Japanese noodle soup and it's based on Chinese Dan Tan noodles. And you make it with a sesame paste. So of course we've got that at the bottom and you stir in your broth there. And traditionally it would be quite spicy, but because of our guest, only a little bit of spice. And so, but if you want more spice, it's there. And then, so that's your base, then you've got your noodles. Then we've got pork that we saute with ginger, garlic, a touch of honey, five spice. And then finish with spring onions, sesame seeds. And then your base is the mushroom, which are the shiitake mushrooms. So you've got fresh shiitake mushrooms and dried shiitake mushrooms.
17:14 Speaker 02 Why do you use both types?
17:16 Speaker 03 The dried will have a more intense flavour, so you mix those in with the pork. Whereas, you know, every ramen has a vegetable base. You've got your fresh sliced mushrooms with your back choice.
17:26 Speaker 02 The pork with the mushroom is so good.
17:28 Speaker 03 Yeah, good.
17:29 Speaker 02 It's so delicious. And the rest of the- Sometimes the ramen can be a bit, just a bit bland.
17:33 Speaker 03 Yeah.
17:34 Speaker 02 That's when it, but it's, if the meat is done right and the mushroom is done right. Really good. And the recipe doesn't call for a jammy egg.
17:41 Speaker 03 No.
17:42 Speaker 02 We've added that from one.
17:43 Speaker 03 We've added a jammy egg, you know, you like your eggs.
17:45 Speaker 02 I think going for a ramen and a beer is a really good match.
17:49 Speaker 03 Yeah.
17:49 Speaker 02 But there's also a wine pairing as well. What's the perfect wine pairing for this?
17:54 Speaker 03 So it's a rislin from Australia, from Adelaide Hills. And it's called the Dry Dam. And the rislin, it's sort of slightly, you know, it's got that acidity there. But there's a creaminess to it as well that will work really well with the ramen.
18:07 Speaker 02 Mmm.
18:07 Speaker 03 So cheers.
18:08 Speaker 02 Cheers.
18:10 Speaker 03 Welcome. I know, it's welcome, dude.
18:12 Speaker 02 This is the life.
18:13 Speaker 03 There's more there if that's not a big enough portion.
18:15 Speaker 02 Oh, yeah, yeah, I will, I'll get more, thank you. All the recipes that we do on Dish, waitrose.com forward slash Dish Recipes. You can get the wine pairing, the how to do it, all on there. The method, it's so good, this Ange. I know what we should talk about, Juice.
18:30 Speaker 04 Let's get into it.
18:31 Speaker 02 We should. Let's talk about it. And so for those who've not seen Juice, tell us about this because it's a truly one of a kind type of show, isn't it? And it was a show that you had spent quite a bit of time, you know, trying to make and get made. It wasn't like an overnight thing for you, was it?
18:48 Speaker 04 Yeah, I was bitching it around for 10 years trying to get it made.
18:50 Speaker 02 Wow.
18:51 Speaker 04 But I think everyone was like, ah, it's too weird. It's too weird. I'm like, guys, it's not even that weird. It's actually just about a guy stumbling into love, you know?
18:58 Speaker 03 Yeah.
18:59 Speaker 04 But just he does it literally and there's a lot of stumbling and a lot of physical comedy and and the walls start moving and when, you know, his emotions peak, the world around him physically starts warping and I think it's hard to make a TV show that where people can't see an example of it already out there. So it's harder to sell, but it's more satisfying when you make it.
19:20 Speaker 03 Because there's no comedy like that on TV. Because it's all quite, you know, it's comedy and it's funny, but it's all following a storyline. But yours, you know, you're watching and you go, what, you know, what happened there? You know, it makes you question it and look at it.
19:31 Speaker 02 And it's like physical, isn't it?
19:32 Speaker 03 Yeah, it is.
19:33 Speaker 02 It took 10 years to do it. Was there any point where you're like, oh, I can't do this? And what was it that made you want to carry on? Like, you know, when she got to year six, why were you like, four more years of bitching?
19:43 Speaker 04 Yeah.
19:44 Speaker 02 Like, what was it that made you, you know, it's an essential story to tell?
19:47 Speaker 04 I was doing other stuff at the same time. Do you know what I mean?
19:50 Speaker 03 Yeah.
19:50 Speaker 04 Yeah, yeah, yeah.
19:53 Speaker 04 And that helped. So, you know, I was doing the stand up and I was doing, writing other scripts and and doing acting jobs and it just helped me actually. The idea like aged like fine wine, you know? Over time, I think it, the idea matured, even from series two to series one. I feel like it's got somehow more innocently childish and sophisticated at the same time. You know, like the emotions in that, I feel like are a bit more grown up since two. But the imagination is even more vivid and immersive. I think, I think the team around me really helped as well. It's all people who worked on it who were like, yeah, I want to make something different. You know, everyone wants audiences to be flicking through the channels and it looks like nothing else that's on.
20:33 Speaker 03 Yeah.
20:34 Speaker 02 And then how does the BAFTA win, winning a BAFTA, change? What you I guess wanna do and also what you're allowed to do. Does it then be like, oh, my God, do whatever you want. You're doing the right thing. Or does it mean like the spotlight's more on you. So you've got, I don't know, tick more boxes for more people in BBC offices. How did it how did it change you?
20:54 Speaker 04 Yeah, I don't know, man. I think when you win an award, it's funny because all these people have stakes in that thing. You know, and it means something else to your parents when they're showing off to their neighbors. It means something else to your commissioner, to your producer, to, you know. And and you realize it's just it's really helpful for the show and it's really helpful for being given permission to make more stuff.
21:15 Speaker 03 Yeah.
21:16 Speaker 04 But your day to day, it's like, it hasn't really changed much. I mean, it's a nice flex on dates.
21:22 Speaker 02 Yeah.
21:22 Speaker 04 You know, like I leave, you know, come around and I'm like, oh, this little thing, you know. It's just.
21:27 Speaker 03 Sorry, I just knocked that.
21:29 Speaker 04 Yeah.
21:31 Speaker 04 And it's and it's heavy and they like holding it, but.
21:37 Speaker 04 Yeah.
21:39 Speaker 04 So, you know, but yeah, day to day, I'm just I've actually just been in a bit of a bubble of making the second series. So I just don't know. I'm just coming out of that now. So I actually don't know how it's changed things that we.
21:48 Speaker 02 How is it to go do the second? Because, you know, you've poured your entire life's work into the first one. How was it for you? How was it entering, especially off the back of, you know, huge success?
21:58 Speaker 04 Yeah, I thought it would be hard.
21:59 Speaker 02 Yeah.
21:59 Speaker 04 But actually, it was weirdly freeing because the first show was based on a live show. The second series was like, well, it can be anything now. Do you know what I mean? So I kind of weirdly found it freeing and actually it really took off. And the world building just really became its own because I wasn't tied down to, well, I must hit this story.
22:18 Speaker 02 And how does it begin? Like when you are, you know, you could create anything. How what's like the sort of inception of it?
22:24 Speaker 04 I look on my notes of all the ideas I've sort of collated over the last few months of little nuggets of things. And I kept having this like fever dream of like, I think I need to I need to fight a demon clown version of myself. And I just, I don't know why, but I have to do that. And then it was like, well, okay, well, what's the.
22:39 Speaker 03 How are we gonna work that?
22:40 Speaker 04 Yeah, yeah, yeah, yeah.
22:42 Speaker 02 So fun.
22:43 Speaker 03 Yeah.
22:43 Speaker 04 I I have to get swallowed up by a sofa and then end up in this sort of sofa underworld. Tunnel land and I don't know why, but it's, I think we need it. And often those weird kind of like conceptual ideas like often have an emotional reason to them.
23:00 Speaker 03 Yeah, of course.
23:00 Speaker 04 And I was like, oh, I think I was trying to get the character to feel grief. I was trying to get them to feel, you know, vulnerability and love. And that's why I'm thinking of the squidgy world or whatever, you know what I mean?
23:10 Speaker 02 Yeah, it's like dream analysis a little bit.
23:12 Speaker 03 Yeah, it is.
23:12 Speaker 02 Those weird things you have in your dream and you're like, what does that mean? And then you're Googling and you're like, oh no.
23:17 Speaker 04 Yeah, yeah. Oh no.
23:19 Speaker 03 I don't wanna know that about myself.
23:21 Speaker 02 Do you have any recurring dream things?
23:23 Speaker 03 As a kid, I had a hot, because we were talking about it earlier. Because I walked to school with my brother and there was this woods called reindeer woods. And I, well, someone told me once there was a family in reindeer woods that stole kids and stuff. So I'd always run past the woods because I was petrified. So I'd have a recurring dream that my mum was stolen, my brother was stolen, my sister was stolen. But I did have that as a kid.
23:44 Speaker 04 I don't wanna mind your trauma, but that is a great TV show idea.
23:50 Speaker 04 Do you mind if I?
23:50 Speaker 03 You can have it.
23:51 Speaker 04 Is that alright?
23:52 Speaker 03 Series three, just a little acknowledgement at the end, you know, it'll be fine.
23:56 Speaker 02 Families, our families.
23:57 Speaker 04 Yeah.
23:58 Speaker 03 Yeah.
23:58 Speaker 02 And are like brutally honest, which I love. And I've read like your family also like brutally honest, which you need, it's good. But your mum would like come on set and I love this, would also be like the catering rubbish.
24:10 Speaker 04 Yeah.
24:11 Speaker 02 So she would bring her own.
24:12 Speaker 04 She'd bring her own food every day. And then she'd also bring food for me and my brother to be like, you don't wanna be eating that stuff.
24:20 Speaker 04 She'd call it dead food. Because they use things out of jars and preservatives.
24:26 Speaker 02 Yeah, yeah, yeah, yeah.
24:26 Speaker 04 Yeah, so she'd be like, she, every day she makes her food fresh.
24:29 Speaker 03 Fresh, yeah.
24:30 Speaker 04 You know, because I live off catering. A catering truck on a film set is like, I will eat it. You know, if it's free, I will eat it. That's the policy.
24:37 Speaker 03 Yeah.
24:38 Speaker 02 You, we're saying the people around that you've worked with, made it with, I mean, your brother, your mum also.
24:43 Speaker 04 Yeah.
24:44 Speaker 02 Were they always like up for it, where they was up for like, yes? Because your mum ran an acting school and stuff, right? So she was, yeah, so she was like up for it.
24:51 Speaker 04 Yeah.
24:52 Speaker 02 But did she take much convincing or?
24:54 Speaker 04 Well, growing up, my mum would always put like community plays on and like be teaching like. You know, the immigrants in our communities, in our community, just like, they would, she would teach them English via making them do plays that they didn't want to do. But she wanted to, do you know what I mean? So we were always like doing like acting on the weekends and stuff. So it was a very natural progression to be like, Mama, I'm making a TV show, like, obviously you're gonna be in it. She would also kill me if she wasn't. I didn't have a choice, man. I didn't have a choice.
25:23 Speaker 02 And she's so funny, isn't it?
25:24 Speaker 04 Yeah.
25:24 Speaker 02 She's so brilliant.
25:25 Speaker 04 I know, too funny, man.
25:26 Speaker 02 Yeah, really great. Would your dad come to that and come and get involved or?
25:30 Speaker 04 No.
25:31 Speaker 02 No, not so much.
25:32 Speaker 04 No, he doesn't.
25:33 Speaker 02 Would you invite him or do you know that that's not his bag?
25:36 Speaker 04 Do you know, I was bringing up family dynamics onto set. I didn't, I didn't need the dad there as well. Do you know what I mean? Yeah, and then he'd all be like, oh, why, why didn't you put me in this? Like, well, because you can't act, Dad, and I've told you. Do you know what I mean? Only the talented ones.
25:52 Speaker 03 You, no.
25:55 Speaker 04 You know, he's not shy of telling me when he doesn't like any of my work, so.
25:58 Speaker 02 And does he give you feedback at your shows when he's come to you do live shows?
26:03 Speaker 04 He once turned up to a show and he left halfway through because he got the gist.
26:10 Speaker 04 Genuinely, genuinely.
26:11 Speaker 02 It's like, yeah, I get it.
26:12 Speaker 04 Literally. And I was like, cool.
26:17 Speaker 03 He should have his own show, to be fair.
26:19 Speaker 02 That is so our family.
26:20 Speaker 03 Yeah, it's so.
26:21 Speaker 02 It's so our family.
26:22 Speaker 04 It's because they've seen it all. I've probably like done a version of that growing up, performed at them. And he's over it. He's over it. But he is secretly proud.
26:30 Speaker 03 Yeah, of course.
26:32 Speaker 04 And I'll know it because when I meet his friends, they tell me how much he's been talking about me.
26:36 Speaker 03 Oh, that's nice.
26:37 Speaker 04 And I'm like, I wish he would just tell me directly, but.
26:39 Speaker 02 That's not Dad's style, though.
26:40 Speaker 04 Yeah, I love it. I take it.
26:43 Speaker 02 That's nice. I remember when I was doing X Factor and we went to Manchester and we were filming it up there. And like, I'm from Manchester, and I said to my dad, I said, do you want to come and watch? He said, I don't watch that shit in my own living room. I'm not going all the way to Salford for it.
26:58 Speaker 04 She didn't come.
26:59 Speaker 03 I was up there for five nights, he was like, "F***ing shit."
27:02 Speaker 04 No, but you know what? You need that. Won't come. When you work in showbiz, you need a parent who doesn't give a...
27:08 Speaker 03 Yeah, he's grounded, you see. All them idiots.
27:10 Speaker 04 No way. See you later, see you later.
27:15 Speaker 02 Moam, we're gonna do your fast food quiz. Tell us your favourite way to eat eggs.
27:20 Speaker 04 Boiled.
27:20 Speaker 02 Correct.
27:21 Speaker 03 Yeah.
27:21 Speaker 04 Actually, sorry, that's a lie.
27:23 Speaker 02 No, it's a lie.
27:24 Speaker 04 The boiled thing is just a practical thing.
27:25 Speaker 02 On the go.
27:26 Speaker 04 I actually love poached.
27:28 Speaker 02 Okay.
27:28 Speaker 04 I said it.
27:29 Speaker 02 And can you do a poached? Are you good?
27:31 Speaker 04 Yeah.
27:32 Speaker 02 What's your method?
27:33 Speaker 04 Don't, no need to do the spinny thing. Don't need to swirl the water. Just pop them in, just make sure it's boiling.
27:38 Speaker 03 Boiling, yeah. What's your favourite sandwich, Philin?
27:41 Speaker 04 Uh, tuna cucumber.
27:43 Speaker 02 Favourite form of potato?
27:45 Speaker 04 Mash.
27:46 Speaker 03 Uh, your favourite herb?
27:47 Speaker 04 Uh, mint.
27:48 Speaker 03 Okay, mint, yeah.
27:49 Speaker 02 What is the best...
27:50 Speaker 04 Fresh.
27:51 Speaker 02 Fresh. What is the best crisp?
27:53 Speaker 04 Uh, Monster Munch.
27:54 Speaker 02 Oh, yeah. Not a Monster Munch for years.
27:57 Speaker 04 You really open your jaw wide, you know?
27:59 Speaker 02 Oh, big.
28:00 Speaker 04 Yeah, get that crunching.
28:01 Speaker 03 Yeah. What's your favourite chocolate bar?
28:03 Speaker 04 Currently, Star Bar.
28:04 Speaker 03 Star Bar, okay. Haven't had that for a while.
28:06 Speaker 02 Um, Sunday roast of choice.
28:08 Speaker 04 Do you know what, yeah, it's controversial, but I, I, man loves a Wellington.
28:12 Speaker 03 Oh, yeah.
28:16 Speaker 04 If it's a good one, I've got time for it.
28:18 Speaker 02 Man loves a Wellington.
28:20 Speaker 04 You know what I mean, with the crisscross pastry.
28:22 Speaker 03 Yeah.
28:23 Speaker 04 I love a Wellington.
28:25 Speaker 03 Lovely, yeah. Um, what's your favourite nut?
28:28 Speaker 04 Walnut.
28:28 Speaker 03 Oh, yeah.
28:29 Speaker 04 Uh, pistachio.
28:30 Speaker 02 Oh. Sorry. Pistachio, I think is correct. Yeah, I think pistachio is correct, yeah. Um, and finally, what's the best thing on toast?
28:39 Speaker 04 Good old butter.
28:40 Speaker 02 Yes, the chef's choice. I wanna talk to you about two more things, actually. I wanna talk to you about wigs.
28:46 Speaker 03 Oh, yeah.
28:47 Speaker 02 Because the wig is sort of, the wig is kind of, it's like, you know, the bowl wig is kind of, it's on character, I guess, and juice. Um, how many wigs are we talking on the set of Juice 2?
28:56 Speaker 04 Uh, about seven, I think.
28:57 Speaker 03 Oh, wow.
28:58 Speaker 04 Seven and one that, and one that would spin.
29:00 Speaker 02 Oh, yes.
29:01 Speaker 04 The whole bowl cut spins.
29:03 Speaker 02 Oh, my god, love. Love. And should you have to, like, go to a wig creator and be like, "This is..." The vision.
29:08 Speaker 04 Well, our makeup designer, Susanna Motta, is very, very talented. She makes all the wigs herself by hand.
29:15 Speaker 03 Oh, my God.
29:15 Speaker 04 It's one of the first things that's done when we start pre-production.
29:18 Speaker 03 Yeah.
29:19 Speaker 02 Wow.
29:19 Speaker 04 And, uh, yeah, the wig is very important to me. I love a wig.
29:24 Speaker 03 Yeah.
29:24 Speaker 04 Do you know what I mean? When I was growing up, it was all about you put on a wig and you transform.
29:27 Speaker 03 You change, yeah, of course, yeah.
29:28 Speaker 04 And it's a little thing, but it helps, you know, I trained as a clown, yes, that's the thing. And, uh, you, you wear the red nose and once the red nose is on, your clown is around your body, right? And so for me, the, the, the bowl cut is the red nose and it keeps this character in his humility.
29:45 Speaker 02 Um, I went to see Cher last year and she did a different wig. She did a bowl wig. She did a different wig for every song.
29:53 Speaker 03 Wow.
29:54 Speaker 02 That's eleven wigs in one show.
29:56 Speaker 04 This is what I mean, iconic behaviour.
29:58 Speaker 02 You, you, you got it just, if I could wear a wig every day, I would.
30:01 Speaker 04 Yeah.
30:02 Speaker 03 Yeah.
30:02 Speaker 04 You can.
30:02 Speaker 03 What's stopping you?
30:03 Speaker 04 No.
30:03 Speaker 02 Oh, just, my publicist says it's inconsistent. You have a BAFTA, dear, take the wig off. And we need to talk about the clown school as well, because I, I thought that was, I saw you say that on something and I thought that was like a funny, like, I went to clown school joke, but no, you went to clown school.
30:19 Speaker 04 I'm dead serious.
30:20 Speaker 02 Yeah, no, very serious.
30:21 Speaker 04 It was very expensive, Neil.
30:23 Speaker 02 So, do you apply?
30:25 Speaker 03 But it was in Paris, was it in France?
30:26 Speaker 04 Yeah, it was in the suburbs of Paris, in a little, little town called Etamp.
30:30 Speaker 03 Oh.
30:31 Speaker 04 Uh, and it's taught by this guy, like, he's like ninety something, I think now. And, uh, he sits there, he's an old, old professor with round red glasses and he sits there with the drum. And you go up and you do your clown act and if he's shit, he bangs the drum and says you are shit. And then you have to sit down.
30:49 Speaker 02 Wow.
30:50 Speaker 04 There was like thirty people in the class, you all get out one by one, you have to do a challenge that he sets you, like do your best impression of a washing machine. And then you do your best and then he gets everyone in the class to tell you how shit that was.
31:02 Speaker 03 Oh, brilliant.
31:03 Speaker 04 Unless it was good, which it really was with me.
31:05 Speaker 03 Yeah.
31:07 Speaker 04 And it's like, you know the film Whiplash?
31:08 Speaker 03 Yeah.
31:08 Speaker 02 Yes.
31:09 Speaker 04 It's like that with the red nose.
31:12 Speaker 04 Nothing funny about it, really intense.
31:15 Speaker 02 But do you know what? It sounds like hell. How long you there?
31:18 Speaker 04 I was there for the summer course. That was all I could afford, just the summer.
31:21 Speaker 02 Right.
31:22 Speaker 04 People did it for three years.
31:23 Speaker 02 Whoa.
31:24 Speaker 04 Yeah, the summer was enough, it broke me.
31:25 Speaker 02 Yeah, I bet.
31:26 Speaker 04 And it was what I loved about it. There's a romanticism about like old school French circus.
31:33 Speaker 03 But you think that's what sort of gave, especially with juice, that physical side to your humour? Because with clown, it's mimicking, it's, you know, and it's...
31:41 Speaker 02 It's mime.
31:41 Speaker 03 Yeah, it's mime, it's all that sort of... Yeah, look, you see? You know, but I think...
31:47 Speaker 02 Wow.
31:47 Speaker 04 Have you trained?
31:48 Speaker 03 Yeah, I was there. I was in the back and shit, shit.
31:55 Speaker 04 You'd make a great teacher, you would.
31:58 Speaker 03 I would.
31:59 Speaker 04 Shot in black and white.
32:00 Speaker 03 Yeah.
32:01 Speaker 04 And to the drum. You should do a food school version of it.
32:05 Speaker 03 I do that every day in the restaurant.
32:07 Speaker 04 She does, it's called Murano.
32:13 Speaker 02 Okay, should we do our end of show question? Moan, for your chance to win the Waitrose goodie bag, all you've got to do is answer our end of show question.
32:21 Speaker 04 What's in it?
32:22 Speaker 02 Oh, loads of stuff, loads of boiled eggs.
32:24 Speaker 04 Oh, chocolate fingers.
32:26 Speaker 03 All your faves.
32:27 Speaker 04 Hi, Moan. Thank you for coming on Dish and being great. To win the Waitrose goodie bag, you just need to answer this one question. Will you play Dish Dash? Yes, I will.
32:35 Speaker 02 What the hell is Dish Dash?
32:37 Speaker 03 So it's something the crew and I have been cooking up. Excuse the pun. So it's a little quiz. In here, in the chef's hat, there's lots of letters. You're going to pick a letter and then you have to name as many food items for that letter. So like L, lettuce, you know, that sort of thing, you know what I mean? You've got 60 seconds to name as many as possible.
32:57 Speaker 02 Yeah.
32:57 Speaker 03 If you need to pass, because you can't do it, you move to another letter. So if you can only say lettuce, then pick another letter.
33:04 Speaker 04 I'm going to say lettuce for every letter now.
33:06 Speaker 02 Uh, lettuce. So you're the first person to play this.
33:08 Speaker 03 I'm gonna... Go on.
33:10 Speaker 02 Timing.
33:11 Speaker 03 Time, 60 seconds. I'm gonna write down every word you say.
33:15 Speaker 02 Yeah.
33:15 Speaker 03 I'm also gonna judge if you make up food items that I don't know.
33:19 Speaker 04 Oh, okay.
33:20 Speaker 03 Yeah, so you can't just suddenly randomly say something, go, no, no, that's him. My mum made that, I had that as a kid and I don't know what it is. Just to keep it above board.
33:27 Speaker 04 Sure, okay.
33:29 Speaker 02 Okay, are you ready, Anne?
33:30 Speaker 03 I'm ready, are you ready?
33:31 Speaker 04 I'm so ready.
33:32 Speaker 02 Are we all ready?
33:33 Speaker 03 Okay.
33:33 Speaker 02 Okay, yeah. Go, go.
33:34 Speaker 04 C, cucumber, cauliflower, cumin, caram seeds, carrots.
33:43 Speaker 03 Yes. What do you eat, you can make it with it?
33:46 Speaker 04 Copacabana. That must be a coconut.
33:49 Speaker 02 What about the chocolate bar?
33:51 Speaker 04 Uh, corn cheese.
33:52 Speaker 03 Yeah.
33:53 Speaker 04 Corn cheese.
33:53 Speaker 02 Yes.
33:54 Speaker 04 Uh, calabac.
33:56 Speaker 03 They're big, you get them for your birthday.
33:58 Speaker 04 Cake.
33:59 Speaker 03 Yeah.
34:01 Speaker 04 How many more?
34:02 Speaker 03 How many, sixty seconds, right.
34:03 Speaker 04 Chocolate.
34:04 Speaker 03 Chocolate, move on, another letter if you're stopping. Yeah, go.
34:07 Speaker 04 Um, N, na, uh, na, na, na.
34:11 Speaker 03 It's a chocolate, um.
34:13 Speaker 02 The name of a chef.
34:13 Speaker 04 Na, na.
34:15 Speaker 03 What did you just eat?
34:17 Speaker 04 Na, noodles, yes, god, I'm good.
34:19 Speaker 02 Yeah, go on. Name of a chef, hot chef.
34:22 Speaker 03 Nachos is good, it's a hazelnut paste, Italian.
34:25 Speaker 04 Nutella.
34:25 Speaker 03 Yeah.
34:26 Speaker 04 Uh, nougat.
34:28 Speaker 03 Yeah. What's your favourite, it's all.
34:30 Speaker 04 Nut.
34:31 Speaker 02 Oh, oh, oh, come on, we've got two, one, are we done?
34:34 Speaker 03 Yeah.
34:34 Speaker 02 One minute. Okay, why the timer really?
34:40 Speaker 04 The timer gets panicky.
34:41 Speaker 03 The timer gets panicky.
34:43 Speaker 04 I don't do well under pressure.
34:44 Speaker 03 You only had, you pulled another letter once, so you get one point off, but you got, um, 12 points. Which is pretty impressive.
34:53 Speaker 04 And I believe like. A record high score.
34:56 Speaker 03 That is a record high score.
34:57 Speaker 04 Yeah, no one has ever got more than that. Your seeds were good.
35:00 Speaker 03 Yeah, seeds were very good.
35:02 Speaker 02 N is hard.
35:03 Speaker 04 I was rooting for nigella seed.
35:05 Speaker 03 Oh, yeah.
35:07 Speaker 04 Hot chef.
35:08 Speaker 03 Yeah, very good. Even I was still not thinking that.
35:11 Speaker 04 Okay, I was gonna say Jamie Oliver.
35:14 Speaker 02 The goodie bag is yours, one, please on everybody.
35:19 Speaker 02 Thank you.
35:21 Speaker 02 Moran, thank you so much.
35:23 Speaker 03 Thank you.
35:23 Speaker 02 That was so fun. A round of applause for our guest. Moran Rizwan, everybody.
35:28 Speaker 02 Thank you.
35:31 Speaker 02 Okay, we are here at the end of the episode. We have time for one question. Massive thank you to Moran for joining us.
35:37 Speaker 03 He was brilliant.
35:37 Speaker 02 He really was. We've got this because this is quite timely because obviously Moran's shared quite an interesting food combo. Barata and pakic noodles. Now that he's gone, did you actually like it?
35:47 Speaker 03 I did actually, yeah.
35:48 Speaker 02 Well, he's not the only one who's into mixing things up. This was a message from someone on YouTube saying, "My leftover pasta hack. Lots of butter in the pan."
35:58 Speaker 03 Yeah.
35:59 Speaker 02 Add cooked pasta.
36:00 Speaker 03 No.
36:01 Speaker 02 Sprinkle some sugar.
36:03 Speaker 03 Definitely no.
36:04 Speaker 02 Ground walnuts.
36:05 Speaker 03 Hmm, it's so-so.
36:07 Speaker 02 Yeah, leave that for a few minutes so it caramelises.
36:10 Speaker 03 Yeah.
36:11 Speaker 02 Pasta, walnuts and sugar, yeah. It's perfect with a scoop of vanilla ice cream. Pasta, sugar dessert.
36:19 Speaker 03 To be fair, there's a cake in southern Italy, which is a spaghetti cake. And it's pre-cooked pasta, so I don't know, I said no to that. Can you pre-cook it? And you mix it with ricotta, sugar, honey and you bake it. It's an Easter dish.
36:31 Speaker 02 Oh, you told me about this, yeah.
36:32 Speaker 03 And you slice it, yeah. So there is a dish that's something similar.
36:35 Speaker 02 So maybe there's something in there.
36:36 Speaker 03 Yeah. I mean, I don't like that, so I'm definitely not going to like that one.
36:39 Speaker 02 No, but please, if you are listening to this, take away the ramen, do not take barata and instant noodles and pasta and sugar madness.
36:47 Speaker 03 The ramen beats everything.
36:48 Speaker 02 Yes. Thank you for those messages and we will see you next week. Thanks for listening.
36:53 Speaker 03 Thank you.
36:56 Speaker 02 If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.
37:13 Speaker 03 If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.
37:22 Speaker 02 If you do want to get in touch, please do. Email your questions, thoughts and suggestions to [email protected] .
37:30 Speaker 03 Dish from Waitrose is a Cold Glass production.
37:33 Speaker 05 Waitrose, the home of food lovers.
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