Pod Insights Dish Olivia Colman, Benedict Cumberbatch, a roast spatchcock chicken and a Zibibbo Sicilia Olivia Colman, Benedict Cumberbatch, a roast spatchcock chicken and a Zibibbo Sicilia Dish
Original podcast
About this episode We’re back for a new season and are celebrating with two huge stars, who take our Fast Food Quiz VERY seriously.
The long wait is over. Dish returns for Season 8 and Nick and Angela welcome two British actors who have conquered Hollywood. Benedict Cumberbatch and Olivia Colman join us to chat about their new film, The Roses (a reimagination of 1989’s War of The Roses) where they play a deeply dysfunctional married couple.
We start with gin and tonics and a modified Hugo Spritz for Olivia, before serving a glass of Terre di Vita Organic Zibibbo Sicilia, paired with our main course of roast spatchcock chicken with coriander, red chilli and charred limes. Angela serves the main with french fries and a side of sprouting broccoli, which she sautéed with soy sauce, sesame oil and salt.
Olivia and Benedict take their seats for a welcome meal along with a drink... or three. We loved spending time in their company, hearing about how they raise each other’s acting game and Olivia’s on-set superpower! We also get THE most comprehensive list of likes and dislikes from Benedict and find out about his unlikely stint as a sous chef. It’s good to be back.
You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions
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00:00 Intro
00:59 We’re back!
02:56 It’s fennel season!
06:28 Welcome Olivia & Benedict!
07:35 How’s life?
09:11 Food likes and dislikes
11:36 G&T or a Hugo Spritz?
12:41 Starry-eyed for Angela’s cooking!
12:55 Dinner at the Coleman & Cumberbatch households
17:11 Spatchcock is served!
17:34 Recipe information
18:37 Wine pairing
20:09 Fast Food Quiz!
21:57 Olivia & Benedict’s new film: ‘The Roses’
23:22 Life as a chef & Benedict’s chef experience!
24:51 Angela’s time cheffing at Ramsay’s ‘The Aubergine’
26:39 Finally getting to work together
28:24 Drunk acting
28:42 Compliments from other actors
30:35 Getting into character
33:27 Alternative career paths for Olivia & Benedict?
34:59 Life in the spotlight
36:12 Benedict Cumberbatch can shapeshift?!
37:16 Benedict LOVES Halloween!
38:11 Dealing with fame
39:51 End of the Show Question!
41:08 Thank you Olivia & Benedict!
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0:30 Speaker 01 After Faye Fruit's yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. It's called Faye Fruit's 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 Fruit's 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.
1:00 Speaker 03 How did you get this gig? How did you two know each other? How did this happen?
1:03 Speaker 02 We met at a food festival. I got asked to do this with a chef. And I did like chemistry test with chefs. And Ange was unreal, obviously. And everyone was, my agent was like, she won't do that with you. That's what my own agent said. They were like, Angela Hartnett will not do this.
1:22 Speaker 03 And she's here and we're done here.
1:24 Speaker 02 But you know, she was good. Ange didn't, on our first, like we were doing chemistry test, didn't know that Ange, that she was going to host it. So she thought she was the guest. So Ange was sat with her glasses on and she went, well, how long's this gonna take? I was like, you, you! And I was like, huh, we need her.
1:41 Speaker 03 That's brilliant.
1:41 Speaker 02 We need her.
1:42 Speaker 04 And the rest is history.
1:43 Speaker 02 And the rest is history.
1:50 Speaker 02 Hello and welcome to Dish from Waitrose. I'm Nick Grimshaw.
1:54 Speaker 04 And I'm Angela Hartnett.
1:55 Speaker 02 And we're dressed, for some reason, as bank managers.
2:00 Speaker 02 Why are we dressed like this?
2:01 Speaker 04 I don't know.
2:02 Speaker 02 I didn't know you were gonna wear that today.
2:04 Speaker 04 This is the only fancy shirt I have.
2:06 Speaker 02 Do you think I have to get changed now?
2:07 Speaker 04 No.
2:08 Speaker 02 Does it look like we're doing like, you know, and they put a girl group together and they make them look a bit the same, but not the same.
2:13 Speaker 04 Anyway, it's fine.
2:14 Speaker 02 Anyway, it's fine, it's fine, it's fine, it's fine, it's fine. Anyway, we are now on season eight of Dish, which is so exciting, unbelievable.
2:24 Speaker 04 Unbelievable.
2:24 Speaker 02 A new series, but fear not, we've got everything that we normally do.
2:27 Speaker 04 Yeah.
2:27 Speaker 02 Angela, food, drinks, great guests.
2:31 Speaker 04 Yeah.
2:31 Speaker 02 And today, we're doing the double, not one, but two guests join us on Dish today.
2:37 Speaker 04 Legends.
2:38 Speaker 02 Truly are, Olivia Colman and Benedict Cumberbatch together on this week's Dish. Have you ever crossed paths with Olivia Colman or Benedict Cumberbatch?
2:47 Speaker 04 I've seen him live a lot, and her a few times, because they both, he set up Letters Live, which we talked about a few times, so I've seen that many times, and she's been on it as well. But never met them in person, never been out with them on a, for dinner or anything, no.
3:01 Speaker 02 Not until now.
3:02 Speaker 04 Not until now?
3:03 Speaker 02 Until now. I, I know that Benedict-
3:05 Speaker 04 Do you know them?
3:06 Speaker 02 I do not, no, I do not, but I, I know that Benedict Cumberbatch likes your restaurant.
3:11 Speaker 04 Yeah, he goes to Limewood a lot, yeah.
3:12 Speaker 02 Oh, does he? Oh. He might have A P today, a bit of Angela panic.
3:20 Speaker 02 Ruining his head for season eight.
3:22 Speaker 04 I doubt it.
3:23 Speaker 02 He might have A P. He might have A P, yeah. So they're here to talk about their new film, it's called The Roses, and unbelievably, it's the first time they've worked together, which I thought, that's not true, Tom's messed up here, but it is true, we went to see it together.
3:37 Speaker 04 We did?
3:38 Speaker 02 On a Friday afternoon.
3:39 Speaker 04 I know, it was a very hot Friday afternoon.
3:41 Speaker 02 Very hot Friday afternoon, little cinema date, you can see it, so they'll be here to talk all about that, very soon, and, but before we get into that, I wanna talk seasonality.
3:51 Speaker 04 Seasonality.
3:51 Speaker 02 Yes, I do. What are we talking about this week on Dish? Fennel. Now, I love fennel.
3:56 Speaker 04 Do you?
3:57 Speaker 02 Love fennel, love that anise seed flavour, I love the way it looks, rarely do anything with it apart from just roasting it.
4:04 Speaker 04 Oh, that's all right.
4:05 Speaker 02 But yeah, fill us in, what could we be using fennel for this week?
4:08 Speaker 04 Well, roast, I think, is brilliant. That's perfectly done, roasted, fully, either cut it down or slice it and roast it in nice slices, but make sure it's nicely cooked. It's got to be soft and then you get the full flavour.
4:19 Speaker 02 Almost a bit like you'd cook a leek maybe.
4:21 Speaker 04 Yes, exactly like that. Then you can do it in salads and slaw, so you can chop the top bits off and then on our famous equipment, the mandolin, you can slice it really fine and then that's beautiful like that. It's great as a garnish for things, you know, because you like a lot of raw salads and stuff, so you could slice that and put that on top as a lovely little garnish.
4:39 Speaker 02 And what would you put in a salad with fennel?
4:41 Speaker 04 I would do, if I do a slaw, I do cabbage, fennel, carrot, red onion, mix that all together with a really nice vinaigrette. Salad, I think orange goes really well with it, a touch of olives in there. So lovely slices of fennel, lovely segments of orange, olive oil, lovely olives there, a few little capers and that takes you south of Italy. And you shouldn't waste the top bits, these bits, these like dill bits, you can use into like potato salads and with fish. And then these bits, if you're making your own stocks, keep them, put them in your veg stock or fish stock.
5:12 Speaker 02 It's the type of veg that my mum would be like, "Oh, I want to know where to begin." "I want to know where to begin." "Now you know, mother."
5:20 Speaker 04 "Now you know."
5:21 Speaker 02 "Now you know." Okay, well, yeah, if you are out shopping this week.
5:24 Speaker 04 Yeah, buy your fennel.
5:25 Speaker 02 It's in season, it'd be delicious. Now, we have a listener question today, Sarah's been on, Devon, hi Sarah, saying, "Hi Angela and Nick, I always look forward to my weekly dose of dish." So thank you so much for making it. Food question, but for Nick.
5:41 Speaker 04 Woo.
5:42 Speaker 02 Nick, has the way you cook changed in starting dish and spending time with Angela? Yes, I used to think I was really good at cooking. And then I met Angela Hartnett. Have you expanded your repertoire? Do you feel more brave in the kitchen? Or do you cook less and insist on only consuming Michelin quality food from now? A mix of all of those, I'd say. I know, I definitely feel more relaxed in the kitchen, which I think has made me more confident in the kitchen. Because I think you are very good at taking the stress out of it. And when I see something, you're like, oh, that's gonna be dry. I'll just put a bit of water in it.
6:20 Speaker 04 Who knew?
6:21 Speaker 02 I don't know. Well, I would follow a recipe like, Delia's not said that. So what, do you know what I mean? I'd follow it precisely. I like how relaxed you are in that you sort of take the stress out of it. And then I enjoy it more. So then I do it more.
6:33 Speaker 04 Yeah.
6:33 Speaker 02 And I also think doing less is more. Rather than trying to, if someone's coming over doing like, you know, a main and five sides. Why would you do that?
6:42 Speaker 04 Yeah.
6:42 Speaker 02 Don't do that. That's hell. So I'd say, yeah, I've definitely cooked more. Seeing anyone do anything great makes you wanna do it, I think.
6:50 Speaker 04 Yeah, of course.
6:51 Speaker 02 So, you know, it's like when Cynthia Erivo was on the set as she was telling us of Wicked. And she was like, I wanna make an album.
6:57 Speaker 04 Yeah.
6:57 Speaker 02 Watching you on the set of Dish makes me think, I wanna make an omelette.
7:02 Speaker 02 Same thing. Same thing. Well, thank you, Sarah. Sarah in Devon says, long live Dish.
7:08 Speaker 04 Love her.
7:09 Speaker 02 If you do ever wanna send us a question, anything really, you can email us, [email protected] . Okay, time for our guests, Olivia Colman and Benedict Cumberbatch. Okay, the table is set.
7:20 Speaker 04 Yes, it is.
7:20 Speaker 02 We have pretzels, we have the smell of chicken in the air, we have gin and tonics. Most importantly, we have Olivia Colman and Benedict Cumberbatch.
7:29 Speaker 02 Hi.
7:32 Speaker 02 We didn't tell you they're gonna clap. So American. Sorry. Woo, yeah, that's right. We've never even done anything yet. Why are you clapping? Oh, they're gonna clap, yeah.
7:41 Speaker 04 They love it.
7:42 Speaker 02 It was a bit, it was a bit like, you get a car, the intro, wasn't it? It was a bit American, it did. Do we get cars? You get a car. Cool. You do.
7:50 Speaker 03 That thing, even when they walk on stage on Broadway, people applaud you when you walk on stage.
7:55 Speaker 02 No.
7:55 Speaker 03 It's like, well, that's a bit of a pop for your character, isn't it?
7:58 Speaker 05 I think, like, one of my first jobs with Jessica Lange.
8:00 Speaker 02 Yeah.
8:01 Speaker 05 And she, and the Americans in the audience, this was in London, applauded when she came on. And we, all the Brits went, oh. You totally forgot what to do with her.
8:09 Speaker 02 So no clapping, everybody.
8:10 Speaker 04 Yeah, no, don't put them off.
8:12 Speaker 02 All laughing. Well, welcome. It's so exciting to have you guys around the dish table.
8:17 Speaker 05 Thank you for having us.
8:20 Speaker 02 As you can see, Angelo's been cooking away all day making these sweet shots of pretzels. No, but how are you? How is, how is life? How is everything going? You've been spending a lot of time together recently.
8:30 Speaker 05 Yeah, we have.
8:31 Speaker 03 Yeah, it's been very nice.
8:33 Speaker 05 We're doing press at the moment for our film.
8:36 Speaker 02 Yes.
8:36 Speaker 05 And.
8:37 Speaker 03 Sort of like slightly heightened friendship, you know, locked in a room together. We know each other, but it's like, it's been three days of me telling the world what they already know, which is she's bloody amazing. So.
8:46 Speaker 05 He's too nice.
8:47 Speaker 03 It's a nice job to have. It's true. It's three days of it.
8:51 Speaker 02 It must be nicer doing it together, though.
8:53 Speaker 04 Yeah.
8:53 Speaker 05 It is so much nicer. I always try to not do press on my own. And then you only have to talk half the time.
8:58 Speaker 02 That's good.
8:59 Speaker 03 Especially with me in the room. Give me coffee and screw you getting off.
9:02 Speaker 05 Yeah, he's a good chatter.
9:03 Speaker 02 Do you have the thing where people ask the same question every day? And what has been that question of this film?
9:10 Speaker 05 We could do a test thing. So if you ask the same question, everyone has to drink.
9:14 Speaker 02 Yes. Yes.
9:16 Speaker 03 And it's only a third cell to.
9:18 Speaker 02 Okay. See what's behind it. I'm gonna go with, I'm gonna go with, so.
9:21 Speaker 05 Get ready.
9:23 Speaker 02 Tell us about the film.
9:24 Speaker 05 Oh.
9:24 Speaker 03 Well, I mean.
9:27 Speaker 04 So I would ask you, why is it the first time you've worked together?
9:30 Speaker 02 Oh.
9:30 Speaker 04 Drink, drink. Oh, there you go.
9:32 Speaker 03 This could be really dangerous.
9:33 Speaker 02 Hmm.
9:33 Speaker 04 Oh, my gosh.
9:34 Speaker 02 That's not quite good, yeah.
9:35 Speaker 05 I don't know, because we met about 15 years ago.
9:38 Speaker 03 Long time ago. Too long ago for this to be the first time. Won't be the last, but we just kept saying it.
9:42 Speaker 05 Well, actually, we did work, we did do one.
9:45 Speaker 03 We've done that as life and we did do, actually we did a tiny bit in.
9:48 Speaker 05 Louis Wayne.
9:48 Speaker 03 I don't.
9:49 Speaker 05 But I got cut.
9:50 Speaker 03 Because you got cut.
9:50 Speaker 04 You got cut?
9:52 Speaker 03 She was brilliant.
9:52 Speaker 05 No, it's the best thing to be cut because then you get paid and no one can say you were shitting.
9:58 Speaker 02 That's great. I'd like to get caught from this every week.
10:03 Speaker 02 Before we talk about the film, we wanna talk about your food likes and dislikes. And we always ask our guests, like, you know, what they want. Hence, a gin and tonic, which was one of your favourites, we heard.
10:12 Speaker 03 Yeah.
10:12 Speaker 02 Yes, yeah. Pretzels also on board with you. Now, we had amazing feedback.
10:17 Speaker 05 I don't think I gave you my list, did I?
10:19 Speaker 02 Oh, we got yours.
10:19 Speaker 05 Oh, we did.
10:20 Speaker 02 So this is what we got from Olivia's team.
10:23 Speaker 04 A lie.
10:25 Speaker 02 And this is we got from Benedict's team.
10:28 Speaker 05 No, two idiots, Ben.
10:30 Speaker 03 They're in a nutshell.
10:31 Speaker 02 The novel is the dynamic.
10:34 Speaker 03 Olivia comes in, knocks down one take. I'm there, a day later going, but what have we tried this?
10:41 Speaker 02 And I like both of these, truly. I like both of these ways of approaching this. Like, you've been like, yeah, pretty good. And yours is like, in detail and considered. I also love those. Do you think they are representative on how you guys approach life and jobs?
10:55 Speaker 05 Maybe.
10:57 Speaker 03 She's so tolerant of my lack of brevity, and I love her brevity. She's so authentic that she just strides in and it's there. And I kind of have to kind of trial and error a lot of stuff. And then walk away thinking, oh, come on.
11:09 Speaker 05 Always nails it. You do. We've spent a lot of time just being really nice to each other because we really love each other.
11:16 Speaker 03 Yeah, the real world's a lot grueller.
11:19 Speaker 02 Well, Olivia, your likes were doesn't eat red meat or octopus, otherwise good with all food. And that's done.
11:25 Speaker 04 Brilliant.
11:26 Speaker 02 Everyone get comfy.
11:29 Speaker 02 But I do love this consideration, truly. Did you ever look through this?
11:33 Speaker 04 I did, it was unbelievable.
11:34 Speaker 02 We read it over a couple of weeks. And we've got it.
11:37 Speaker 05 I think it's coming back.
11:38 Speaker 02 Yeah, so no extreme dislikes. Love Angela's cooking is how this begins. Where have you had Angela's food?
11:45 Speaker 03 Well, at Linwood Hotel. Yeah, I know you're not actually there in the kitchen all the time. It's brilliant, it's so good. And we often stop there on our way to the Isle of Wight, especially if we've missed the ferry. It's the sunny.
11:57 Speaker 05 It's the perfect spot.
11:57 Speaker 03 It's the silver lining to a cloud, and it's so good.
12:00 Speaker 02 So much good stuff in here that you love. You love a good steak, chips, kale, but cabbage, pork chops, barbies, roast chicken, which is what we're going with today. And snacks, we have pretzels. If I'm in the mood with a G T, fingers crossed you're in the mood.
12:13 Speaker 03 I'm always in the mood.
12:14 Speaker 02 Watercress blue cheese, a sprinkling of crumbed gorgonzola with walnuts and pen and a light dressing.
12:20 Speaker 03 Yeah, that's a nice salad.
12:21 Speaker 02 Yeah. That is a nice salad.
12:23 Speaker 05 That sounds amazing.
12:24 Speaker 02 That is a really nice salad. Crispy seaweed, popcorn, a botanic-heavy gin and tonic.
12:28 Speaker 03 I mean, look, these were questions you asked.
12:30 Speaker 02 No, I love that.
12:33 Speaker 03 I've just had an operation on my left shoulder, not for sympathy votes, just to say, I've got a bit of time on my hands. This one. And it's the right-hand typing hand, so you're doomed to along this if you ask me.
12:42 Speaker 02 Well, I love the consideration. Brilliant. And some people write burgers and you're like, oh.
12:47 Speaker 03 That's just fair enough. Botanic, because, well, all gins have a certain amount of botanic, don't they? I just think it's also, it's me getting bored in the countryside and going, I'll put a little bit of rosemary in, I'll put some fruit from the fridge in and mix all together with a nice Italian, what was it I usually use? It's like that, it's that blood orange tonic. Sorry, gin. And so I just jazz it up a bit with stuff in the garden.
13:07 Speaker 05 I jazz my gin up with prosecco and saint germain.
13:10 Speaker 02 Yeah.
13:11 Speaker 03 So good, so that's what this is.
13:12 Speaker 02 So you, you.
13:13 Speaker 05 That's why I'm a breadwinner.
13:14 Speaker 02 Own spritz. So it was a Hugo spritz, which you've leveled up, Olivia.
13:18 Speaker 05 Well, I thought Hugo spritz was what I make, but apparently not.
13:20 Speaker 02 No.
13:21 Speaker 05 So when I got here, I thought, oh, Hugo spritz. And then it was the soda water was offered.
13:25 Speaker 03 Oh.
13:26 Speaker 05 No.
13:27 Speaker 02 No, so you do saint germain.
13:28 Speaker 05 Well, I do gin, prosecco and saint germain.
13:30 Speaker 02 So no mix.
13:31 Speaker 05 It's nice, isn't it?
13:32 Speaker 03 Can I just draw attention to the fact that star chef Angela Hartnett is now cooking whilst, but do you talk when you're cooking?
13:37 Speaker 04 I do, you know, I listen away and then I interject occasionally.
13:40 Speaker 03 Can't do that. I'm really crap. We're both the same in the kitchen. We both have to obey the recipe and like, f*** off if anyone's trying to be nice to us.
13:47 Speaker 05 I used to cook and then my husband got good at cooking and he would sort of nudge me out the way and stuff. And so now we have a rule.
13:53 Speaker 04 That's a bit mean though.
13:54 Speaker 05 I know, but he's much better than me.
13:55 Speaker 04 Oh, okay, fair enough.
13:56 Speaker 05 But now if I'm cooking, he's not allowed in the kitchen.
13:59 Speaker 02 I would like to be like this, like, guys, come over. I'm just gonna roast chicken and we'll chat at the island. But I'm like, no. Stressed.
14:06 Speaker 03 A good solution is a one pot dish, isn't it? You just put it all in and then the cooking time is so short. And you're like, I thought there's all of good trial, like a mixture of drink and chat.
14:13 Speaker 02 Is it?
14:14 Speaker 05 Oh, marry Ed.
14:15 Speaker 02 What does Ed do? What if we were coming to your house for tea, what would we have?
14:18 Speaker 05 I would come on a Sunday, value. He does the best roast I've ever had and the best roast potatoes.
14:25 Speaker 04 What does he do? How does he do them?
14:27 Speaker 05 It's goose fat.
14:28 Speaker 02 Oh, yeah.
14:29 Speaker 04 Goose fat and shakes them, parboils them. Nice, nice.
14:32 Speaker 05 And cauliflower cheese. He does creme fraiche with grated cheese.
14:37 Speaker 02 And what about you Benedict, if we are coming around to your dinner, we thought on Wednesday, didn't we Olivia? What will you be doing?
14:43 Speaker 03 On a Wednesday night, probably something quite simple, it's the middle of the week and it's exhausting by that point.
14:50 Speaker 03 I like to do vegetables like that, I'm big on greens, especially cruciferous, but anything. Crucifer vegetables. I can't bet now, you've given me too much gin.
14:58 Speaker 02 Too much gin.
14:59 Speaker 03 Cruciferous vegetables.
15:00 Speaker 05 What does that mean?
15:01 Speaker 03 Nothing to do with crucifixion.
15:02 Speaker 02 No.
15:02 Speaker 03 It's to do.
15:05 Speaker 03 Leafy greens, it's like kale, broccoli. Cabernet.
15:10 Speaker 02 Yeah.
15:10 Speaker 03 That's very, very good, very tasty.
15:12 Speaker 05 Well, I liked it, I didn't know they were called that.
15:14 Speaker 03 I shock them in a bit of oil and then I would put a little bit of lemon or, and if the kids aren't eating, some chili flakes and maybe a tiny bit of soy to give it some salt. And then I put a little bit of water in after I shock them to just kind of steam them so they cook without going soggy. And then, yeah, chicken that's been marinated during the day, if I've had thyme, which is rare, so sometimes non-marination chicken. Or, you know, a bit of salmon or something simple and tatties or rice.
15:40 Speaker 02 Oh, yeah.
15:40 Speaker 03 Just keep it very simple all the week.
15:42 Speaker 02 Do you ever do anything, because that is, that's my peak of cooking. You were like, that's just on a Wednesday, I'm like, that's Friday night, man, that's the event. What about if you were like, let me, let me show off, let me flex a little bit.
15:54 Speaker 03 I do quite good crepes on a Saturday morning, according to my boys, and I like a mean roast on a Sunday.
16:00 Speaker 02 Yes.
16:00 Speaker 03 Yeah.
16:00 Speaker 02 And I wanted to talk to you guys about, well, you've, you've eaten at Angela's restaurant. Olivia, have you, have you experienced?
16:07 Speaker 05 Never eaten at Angela's restaurant, but.
16:09 Speaker 03 Let's do that.
16:10 Speaker 05 Okay. One of my favourite things is a lemon risotto with brown shrimp that we bought your book years ago. And that was our. But everyone who came for dinner would go, are we having the risotto again? And we realised we did it every time. And also your carbonara, which is your friend's carbonara. I do all the time for my son's girlfriend. It's her favourite thing and she thinks I'm an amazing cook because of it.
16:36 Speaker 02 I like that. I'm also quite guilty of doing the same thing and people are like, oh, this again. Oh, sorry.
16:43 Speaker 05 Apparently you meant to make a note of what you've cooked for people.
16:45 Speaker 03 Really? That's a very Elizabeth day of you.
16:47 Speaker 05 Yeah. I haven't done it.
16:51 Speaker 02 Ange, we're gonna have today Spatchcock Chicken.
16:54 Speaker 05 Spatchcock?
16:54 Speaker 02 Spatchcock Chicken.
16:55 Speaker 03 Of course Spatchcock, they always look so kind of like roadkill.
16:59 Speaker 02 I know.
17:00 Speaker 03 It's just not a good way to go to be Spatchcocks.
17:02 Speaker 02 It's not a good way to go.
17:03 Speaker 03 Like a medieval.
17:04 Speaker 02 Did you do this yourself or did you get the butcher to do it?
17:06 Speaker 04 No, I did this myself. Thank you very much.
17:08 Speaker 03 Do you have to be comfortable and have you always been comfortable with whatever you're cooking?
17:12 Speaker 04 Yeah, I mean, if I'm not sure, I will.
17:16 Speaker 03 Thank you so much.
17:17 Speaker 04 Go online. Inevitably, I ring my husband, who's a chef, and go, Neil, is this how you do it?
17:23 Speaker 03 Yes.
17:23 Speaker 04 Because I'm great at lots of things, but meat prep is not my school term, put it like that. Some chefs can take a whole pig and butcher it all down. I wouldn't have a clue.
17:33 Speaker 03 Could you go to the sort of abattoir end of things?
17:35 Speaker 04 Oh yeah, I could do it. I'd give it a go, but I wouldn't, if you asked me to do it, I'd need to practise and have someone show me. So, and I sort of think if you're gonna eat it, you should be able to start from beginning to end and do it. I think that's quite an important bit of it.
17:48 Speaker 02 Wow, Angela.
17:49 Speaker 05 Oh my god.
17:49 Speaker 04 So.
17:50 Speaker 03 Funnitastic. Look at this.
17:51 Speaker 02 Wow. Oh, should I get the wine out?
17:53 Speaker 05 I'm gonna have wine as well.
17:53 Speaker 02 Yeah, might as well have a fifth drink.
17:55 Speaker 05 I'm gonna be so rubbish for the, we've got interviews all afternoon.
17:57 Speaker 03 We? That's it.
17:59 Speaker 05 Fun though.
18:00 Speaker 03 That would be fun for someone.
18:03 Speaker 02 So our food has arrived, Ange. Please fill us in. What are we having today? Yeah, you guys eat and we'll do the food bit. So yeah, fill us in, what have we got here?
18:11 Speaker 04 So we've got roast Spatchcock chicken with coriander, red chilli and charred limes.
18:15 Speaker 02 Mmm.
18:16 Speaker 04 And then we've served it with some saute broccoli with a touch of soya sauce, sesame oil and a little bit of, yeah, just soya and sesame actually, yeah, a little bit of salt. So basically Spatchcock, you make this lovely marinade with coriander, mint, garlic, ginger, chilies and lime.
18:31 Speaker 02 Mm-hmm.
18:31 Speaker 04 Soya sauce and a bit of oil and then marinate the chicken for about an hour, under the skin all over. And then cook it and then take any of the excess marinade, mix that with a bit of coconut cream, a little bit of chicken stock. And then you've got that thick sauce that I've reduced down and then we've coated it in that.
18:48 Speaker 05 Oh my god, amazing.
18:49 Speaker 02 And you've done it with that charred limes as well?
18:51 Speaker 04 Charred limes, yeah.
18:52 Speaker 03 And sesame flavour on the broccoli as well.
18:54 Speaker 02 What are your pro tips, Ange, for anyone listening who's gonna try this out next time they have Benedict Cumberbatch and Olivia Cumberbatch?
18:59 Speaker 04 Or Rant at dinner. Just leave it in the fridge, you know, to marinate, give it time. And don't worry, I mean, because I cooked it early because I was thinking, it doesn't matter if you serve it cold. It's perfect. This could actually, you could make it the day before and just leave it and eat it the next day.
19:12 Speaker 05 Perfect salad chicken.
19:13 Speaker 04 Yeah, it's perfect salad chicken. It can work for anything. And so it's great.
19:17 Speaker 02 And we've got it with the cruciferous vegetables.
19:19 Speaker 04 I know, I had to look that up. I had to look that up. When I looked, I was like, what is he talking about now? Sorry, Benazet. So I was like, come on.
19:28 Speaker 02 We've also done a wine pairing, Terra De Vita Organic Zibibbo Wine from Sicily.
19:33 Speaker 05 Oh, that's lovely. Goes really nicely with all the other drinks.
19:36 Speaker 04 Quite, I love that.
19:38 Speaker 02 Really nicely paired with two of the cocktails.
19:41 Speaker 04 I love this line up. I heard this great expression one time when I was out to dinner where there was these empty glasses and this guy went, Angela, low tide at glass bay.
19:52 Speaker 04 And since then, my husband just woke up the next morning just giggling. Every time we're out, we've got WhatsApp, low tide at glass bay.
20:01 Speaker 05 It's just the best line.
20:03 Speaker 03 That's very good.
20:03 Speaker 02 That is very good. That is nice with this, really nice. If you want to try this recipe, or the wine, you can get all the ingredients and how to do it on waitrose.com forward slash dish recipes, which is all upon there.
20:16 Speaker 04 This is amazing.
20:17 Speaker 03 The simple thing about the taste of the sesame with the broccoli, I'm really obsessed with that. So, a touch of a flavour.
20:22 Speaker 05 I love sesame.
20:23 Speaker 04 We got to thank Harriet for that. I was saying, what should I do with this broccoli? She goes, go on sesame. I said, there you go.
20:27 Speaker 02 I'd say you were amazingly relaxed. Like, as the guys were arriving, you were like, how should I do the broccoli? You just made it open.
20:33 Speaker 04 Well, we wanted to serve broccoli. Normally I do it with like Dijon mustard and a classic vinaigrette, but that would not have worked with all these flavours. So I was like, we need to do something Asian. And Harriet, I know, and she's a photographer, but she loves to cook. And I said, what should we do? So we were quite relaxed about it.
20:48 Speaker 02 A shout to Harriet.
20:49 Speaker 04 Yeah, get our Harriet.
20:50 Speaker 05 Thank you. Really nice. I'm sorry there won't be any left for you to try.
20:57 Speaker 04 I'll make you some potato.
21:00 Speaker 02 Benedict Cumberbatch and Olivia Colman, it is time for your fast food quiz.
21:03 Speaker 05 Oh, fun, fun, I love a quiz, okay.
21:05 Speaker 02 All you've got to do is tell us your favourite way to eat the following. We begin with eggs.
21:09 Speaker 03 Poached.
21:10 Speaker 05 Uh, poached, oh scrambled, but I'm going to be fussy about, it's got to be quicker than that.
21:14 Speaker 02 Yeah, yeah, quick, quick, fast food.
21:16 Speaker 04 Form of potato.
21:17 Speaker 03 What, sorry, potato?
21:18 Speaker 04 Roasted form of potato.
21:19 Speaker 03 Roasted with roast meat.
21:20 Speaker 02 What's your favourite crisp?
21:21 Speaker 05 I like truffle crisps.
21:23 Speaker 02 Oh.
21:23 Speaker 05 Oh, amazing.
21:25 Speaker 04 Chocolate bar, favourite one.
21:27 Speaker 05 I like lind, salted, dark chocolate.
21:28 Speaker 03 Yeah, me too.
21:29 Speaker 05 You like the really dark, don't you?
21:30 Speaker 03 Not like the inedible cooking chocolate, but like, I came back from Costa, this is a long, quick.
21:34 Speaker 02 No, come on, it's all right.
21:35 Speaker 03 Costa Rica, took a lot of coffee, had chocolate with me in my bag and I had that, that's great.
21:41 Speaker 02 And what is your favourite Sunday roast?
21:44 Speaker 05 Oh, that's tricky, chicken, but also pork with the crackling and the apple sauce, spicy apple sauce, chilli apple sauce.
21:51 Speaker 03 My mum's pork roast, or one of our roast, my mum's.
21:55 Speaker 05 Lamb, lamb with the anchovies and the garlic and the.
21:57 Speaker 02 So Olivia's is all.
21:59 Speaker 05 All in it.
22:01 Speaker 02 All roast.
22:01 Speaker 03 We're crap at favourites.
22:05 Speaker 05 Chicken I do love too. I try not to eat red meat, so I'm going for chicken.
22:08 Speaker 02 Go for chicken.
22:09 Speaker 04 And last one, favourite pizza topping?
22:11 Speaker 02 Blanking, blanking.
22:12 Speaker 05 I like the, there's a mushroom you want, mushroom and truffle.
22:15 Speaker 02 Oh, nice.
22:17 Speaker 04 Bit of cream on there, something, yeah, very nice.
22:19 Speaker 03 Fiorentina, pizza express.
22:21 Speaker 05 We go back to the eggs though, I just wanna, I can't bear a solid omelette, it's not okay. And I don't like scrambled eggs that aren't sloppy.
22:27 Speaker 04 Yes.
22:28 Speaker 05 People are wrong about that.
22:29 Speaker 02 Yeah, when they're like.
22:30 Speaker 03 You like sloppy scrambled eggs?
22:31 Speaker 05 Yes.
22:32 Speaker 02 Yeah, not when they're.
22:33 Speaker 05 They should not be solid. You shouldn't be able to carve into them.
22:36 Speaker 02 No.
22:37 Speaker 05 Sloppy.
22:37 Speaker 02 Sloppy, yeah.
22:38 Speaker 03 It reminds me so much of school, you've just got like as much water as egg.
22:41 Speaker 02 Yeah.
22:42 Speaker 05 But that was right either.
22:43 Speaker 02 That was not right either, yeah, we'll, we'll get this right.
22:46 Speaker 05 Thank you, okay, thank you.
22:48 Speaker 02 Hey, we should talk about The Roses.
22:49 Speaker 04 It was our first date night, really.
22:51 Speaker 02 It was. Yeah, we took a little date.
22:54 Speaker 05 I mean, it's a date night film.
22:56 Speaker 04 Yeah, it is a date night film.
22:58 Speaker 02 It was cute, wasn't it? We really enjoyed going to that together. So, fill us in, because this is such a fun movie that feels incredibly chaotic and it parts quite dangerous. Obviously starring YouTube. But what was the yes for both of you in that, yeah, we want to do this? Was it each other?
23:16 Speaker 03 We wanted to work with each other for a while. We'd known each other for a lot longer and we'd done a few things, sort of, like,
23:22 Speaker 02 Yeah.
23:22 Speaker 03 Olivia mentioned The Electrical Life of Louis Wayne and grownups went, yeah, we've got an idea. Pitched it to us over a few Negronis in Venice while she was doing.
23:30 Speaker 05 Obviously, you're going to say yes. It was the favourite time for me. So I was doing press and these guys were all pissed on the Negronis. They've been coming up.
23:37 Speaker 03 We were actually doing a less like, oh, not one pissed on the Negronis. And we had a meeting with two grownups who had the great idea of a vehicle for us to get together over, which was David Greenbaum, who ran Fox Searchlight, and then a wonderful writer, Tony McNamara. It was a no brainer. We went, oh, and I had one speed bump of going, but you can't really better that film. We were both big fans of it, so iconic, late 80s, brilliant, so Michael Douglas and Catherine Turner and Danny DeVito, who adapted it from an even darker book. But then Tony's brilliant, so we just went, yeah, go on, write it. And turned out all right.
24:09 Speaker 04 It worked. It's brilliant.
24:12 Speaker 05 Thank you for coming to see it, guys.
24:14 Speaker 03 Thank you.
24:14 Speaker 02 You guys play like the dream two career paths, architect and chef. Neither. I can do. But in another universe, think, maybe I could.
24:22 Speaker 03 I don't know, chefs are really hard. Well, you can speak to that.
24:24 Speaker 02 It's hardcore.
24:25 Speaker 03 It is hardcore.
24:26 Speaker 04 The hours are nuts. Well, not these, not as much, but they are. I mean, it's incredibly.
24:30 Speaker 03 And the culture.
24:31 Speaker 04 Culture.
24:32 Speaker 03 I mean, I did it for six months, coughing a spit, but, you know, I got the taste of it.
24:35 Speaker 05 What, chefing?
24:36 Speaker 04 When were you chefing?
24:37 Speaker 03 Two chefing.
24:37 Speaker 04 Where was that?
24:38 Speaker 03 I've not said that in the last three days of press.
24:40 Speaker 05 Fifteen years you've never said it. I'm going to find the last three days.
24:44 Speaker 03 It's a minor anecdote, but I kind of, yeah, I did to earn some money before setting off to India and doing more.
24:49 Speaker 02 Where were you doing it?
24:50 Speaker 03 I did it in a restaurant called The Ark, not The Ark, but it was one around the corner that was then renamed Arcadia. And the lovely Portuguese owner was just very keen and he said, of course, you could work in the kitchen. And these chefs were like, who the is this? I really had to earn my stripes and it was tricky being a friend of the boss. And I just saw it all. I saw.
25:10 Speaker 04 I bet you did.
25:11 Speaker 03 I saw that cooks just hate eating at all and just will have McDonald's. I saw lots of car sign skillets heading the way of a waiter coming in with a steak that was still too medium rare. I mean, it was, it was, it was an eye opener and I was just chopping away, doing a little bit of miss on glass, trying not to get in the way. I spared the dishwashing, but I, I got to know him quite a bit, man. And I saw it for what it was, which is a really, really hard working.
25:32 Speaker 02 It's so hard.
25:33 Speaker 04 It has changed a lot since then. I will defend it slightly.
25:36 Speaker 03 No, no, no, it was a while, it was a while ago.
25:38 Speaker 04 Yeah, it was a while ago, but it's just thank God. I can't do those hours anymore.
25:42 Speaker 02 When you look back on like 90 chefing, was that.
25:46 Speaker 04 It wasn't, no, I. Gordon won't, he won't dislike me saying this. I remember when I was working at the Obergin, because that was the day, that was the hardest kitchen. Six days a week, nuts hours. And I remember going out to a dinner on the Sunday night and someone saying to me, do you work at the Obergin? And I said, yeah, yeah. They said, we hear it's like Vietnam. And I just thought it was the funniest thing ever. And I went and told Gordon the next day and all the other chefs were like, Angela, shut the.
26:10 Speaker 02 Gordon Ramsay.
26:11 Speaker 04 Why are you trying to cope the bear? But I said, I said, it didn't, you know, and I, I mean, I sort of maybe there's something mad about me, but I loved working for him.
26:18 Speaker 02 He came on here and Angela told him, she said, and you, how long were you working for him? Seventeen years?
26:23 Speaker 04 Yeah.
26:24 Speaker 02 Angela said to him, oh, Gordon, I used to cycle to work every day praying it had been burnt down.
26:32 Speaker 02 And he was like, what?
26:34 Speaker 04 Because it was so hard. Oh, if I get there as a fire engine, that'd be great. Then we won't have to work for like a few weeks.
26:41 Speaker 03 I have done those jobs. And when you have like a fire alarm or something happen, you go, oh, if only this could happen every day.
26:47 Speaker 04 Exactly.
26:47 Speaker 05 I've done that here too though.
26:49 Speaker 04 You know. Yes. You know, not, I love my job, but there were times then I just thought, I want this over, but I can't leave. So.
26:56 Speaker 03 Can you say what job you wanted that to happen in?
26:58 Speaker 04 Go on.
26:58 Speaker 05 So when you. Well, most plays.
27:01 Speaker 05 Well, I, I'm terrible. I, I have a quite a short attention span. So doing months of the same words I struggle with. I'm scared for a long time. And then once, once the fear finishes, I'm so bored.
27:12 Speaker 02 Oh, yeah.
27:13 Speaker 05 It's awful. And we did one play when the alarm went off and I was like.
27:18 Speaker 05 And I was out in my costume in second.
27:19 Speaker 02 You were like.
27:20 Speaker 05 Yeah, surely we can't go back.
27:22 Speaker 02 Yeah, surely it's a wrap.
27:23 Speaker 05 Finally, the smoking.
27:24 Speaker 02 She dies at the end.
27:26 Speaker 05 But they got us all back on stage.
27:30 Speaker 03 That's horrible.
27:31 Speaker 02 It felt like you guys had fun on this film.
27:33 Speaker 04 Yeah.
27:33 Speaker 03 Yes.
27:34 Speaker 05 So much fun, too much fun, really.
27:36 Speaker 03 Sometimes, poor Jay. Poor Jay, I do.
27:38 Speaker 05 Oh, our director, he's such a sweet man.
27:40 Speaker 03 He says he likes it, but I think he's paid to do it.
27:42 Speaker 05 I think he probably, yeah.
27:43 Speaker 02 What was the problems for Jay, because you're having too much fun.
27:45 Speaker 03 That's what I heard in Cats. You remember that dinner scene, you've got Andy Samberg, Kenny McKinnon, I mean, all of them. But especially those two being extraordinarily brilliant.
27:53 Speaker 05 One of my first press interviews of this week was with Jay. And he said the dinner scene was his favorite. Most directors hate dinner scenes, but he said it was his favorite because nobody could change the blocking. We had to, we had to sit down.
28:05 Speaker 02 Sit down.
28:06 Speaker 05 Yeah, sit and just do as you're told.
28:08 Speaker 03 Exactly. It was just, it was so much fun. I mean, I knew it would be, but to actually experience it with her, being a partner in crime and just, you know, the tennis you get to play with someone who's that good raises your game. And it's just, it's bliss.
28:22 Speaker 04 But I think it's quite English for me. I love the sarcasm, ladies and gentlemen.
28:26 Speaker 03 The only tests that we've done are American audiences, and they love it.
28:30 Speaker 04 Brilliant.
28:31 Speaker 05 Yeah.
28:32 Speaker 04 Very, very funny. It's humor, isn't it?
28:33 Speaker 03 Well, there you go, that's true, that's true.
28:35 Speaker 05 We all love each other's humor, don't we? American comedy sells so brilliantly over here. When we're doing hair and makeup for these press weeks, I always have Channel Four early in the morning. All of the old American comedy.
28:46 Speaker 03 Oh, yeah, like a bit of Frasier.
28:48 Speaker 04 Is that where they show it in the morning?
28:49 Speaker 05 Yes, every, every morning.
28:51 Speaker 03 Everyone loves Raymond.
28:52 Speaker 05 Yes, King and Queens, all of it.
28:54 Speaker 04 Exactly.
28:55 Speaker 03 You're missing a trigger.
28:56 Speaker 05 And Cheers.
28:57 Speaker 03 It's about Friday mornings whilst doing that.
28:58 Speaker 05 No, every morning.
28:59 Speaker 03 Oh, every morning?
29:00 Speaker 05 Yeah.
29:01 Speaker 04 Wow, yeah. She doesn't leave the house before one o'clock. Constantly, though.
29:04 Speaker 03 You take the shoulders, just.
29:07 Speaker 02 Sorry, kids, I'm watching Cheers from 1991.
29:10 Speaker 03 That episode I've seen already many times.
29:12 Speaker 02 Sorry, guys.
29:14 Speaker 05 Woody Harrelson, a very young Woody Harrelson.
29:15 Speaker 02 I also saw in the film as well, there's quite a lot of great drunk acting. How's drunk acting to do? Because it can go, it can be bad, drunk acting.
29:23 Speaker 03 She's very good at it. She's really, really good at it.
29:26 Speaker 05 Thanks.
29:28 Speaker 05 I am quite method.
29:29 Speaker 04 Yeah. Quite method. It was real.
29:32 Speaker 02 Very method, yeah. We have some really nice quotes that we would like to share about you guys from fellow actors. Oh, good. Don't worry, don't worry. Benedict, yours is from a man called Tom Cruise. Yes.
29:46 Speaker 05 Shit, it's starting very hard.
29:49 Speaker 03 He returned my text, great.
29:51 Speaker 02 He said, Benedict Cumberbatch, fearless in his choice of films, extremely talented, so fun to watch, and so fun to hang out with as well. That's a nice quote from Tom Cruise.
30:01 Speaker 03 That's my bad shoulder, but that's right now.
30:05 Speaker 03 I've just had a compliment from Tom Cruise. And I'm drunk, so I don't give a shit. It's fine.
30:10 Speaker 02 Be fine.
30:10 Speaker 03 I fell in love.
30:11 Speaker 02 Okay, okay, the bloke's in the area.
30:13 Speaker 03 Yeah. I just had a compliment from Tom Cruise, and I'm drunk, it doesn't matter. It's all good.
30:17 Speaker 02 Fine.
30:17 Speaker 03 I'm fine. I don't have one of these things.
30:19 Speaker 02 Don't worry, don't worry. Olivia, this is what Jessie Buckley had to say about you. Love Jessie Buckley.
30:25 Speaker 05 I love her.
30:26 Speaker 02 Jessie Buckley says, Olivia Colman is one of the best humans. That's good.
30:29 Speaker 05 Oh, that's good.
30:30 Speaker 02 It continues. She's the naughtiest person in the world. You don't know what she's going to do next. She may fart or burp in the middle of the scene. She's like a Trojan farter and burper.
30:42 Speaker 05 Yes.
30:44 Speaker 02 Wow. That, three great compliments.
30:49 Speaker 05 Very good.
30:49 Speaker 03 I mean, I could say lots of lovely things about Olivia, but one of her superpowers is that when I'm in a bit of a pickle, she'd often say, come on, pull my finger. Every time.
30:58 Speaker 05 But it worked.
30:59 Speaker 02 Wow. Sorry to the bus, but Jessie is not.
31:04 Speaker 02 It's a, you are a national treasure, but you also have really odd superpowers.
31:10 Speaker 05 I think I was, I was, I was up in the lentils, because I knew you liked it.
31:16 Speaker 02 Then something about a day, baby is in the morning. No. Come on.
31:19 Speaker 05 Love that.
31:20 Speaker 03 You need that answer.
31:21 Speaker 05 Yeah. It's a little light, really.
31:24 Speaker 02 Yeah.
31:26 Speaker 02 Do you have to take a lot of time to like get ready to get into character each day? Like, no, no? What?
31:34 Speaker 02 No.
31:35 Speaker 03 A little bit, a little bit of me at one point before rehearsals went, how am I gonna tell, how am I gonna tell Jay, I just, I don't do prep, I don't do prep.
31:41 Speaker 02 So you do no prep?
31:43 Speaker 04 You read the lines.
31:44 Speaker 05 Oh, yeah.
31:45 Speaker 03 She knows the words, she doesn't start up not knowing her lines.
31:47 Speaker 02 But you can just be chatting about something and be like, oh yeah, we should do that afterwards. And someone can go, action. And you can go, I have sailed from the moon. Or whatever, you can just do it.
31:56 Speaker 05 Wow, yeah, that was amazing.
31:58 Speaker 02 But you can just do it like that.
32:00 Speaker 03 I had a push, but I flannel a bit more and try and sort of, I don't know, I had a push. But I, you are extraordinarily gifted at that. You can just kind of get so, as you said, a week of this, but it's true.
32:10 Speaker 05 It's so nice.
32:10 Speaker 02 Bigger rope.
32:11 Speaker 03 It's authentic who she is. And she's so emotionally intuitive and intelligent and funny as hell. And, but also really, really tapped in. It's just there, it's just there.
32:21 Speaker 04 In the sense that, well, you know, you've had different roles from Broadchurch, the Queen, you know, they're all different accents and voices. Just suddenly just turn on a different voice.
32:29 Speaker 05 Well, for the, for the crown, we did have to, cause you know, she's, everyone does know what she sounds like. So I couldn't just go, I'm gonna try it in Welsh.
32:39 Speaker 03 That I would like to see.
32:41 Speaker 05 That would be just me.
32:46 Speaker 02 Guys, just let me try something.
32:48 Speaker 04 Yeah, exactly, yeah.
32:49 Speaker 02 And was that something that you guys have, were like born with? Or was it something that you've like worked at over the years? You're like, oh, we don't need to over prep, we don't need to overthink it, we can just do this.
32:58 Speaker 04 Yeah.
32:58 Speaker 03 I'm still over prepping and overthinking it, but I.
33:01 Speaker 05 I think it fits for different people, doesn't it? I, like I said, I don't have a very good attention span. I enjoy it when I'm, it's exciting as it really.
33:08 Speaker 03 It's alive and electric.
33:09 Speaker 02 Yes.
33:10 Speaker 05 And, and for other people, they do it differently and we all end up with the same, in the same place.
33:15 Speaker 02 Yeah.
33:15 Speaker 05 And, but you are very good at just doing incident. You know, when we, the couple of the really emotional scenes, it was so exciting. Cause we were right there with each other.
33:24 Speaker 03 It did sort of come out of nowhere, but it's very good writing.
33:26 Speaker 05 You probably do more prep on a script that you're thinking, oh, I don't know how to make this work.
33:31 Speaker 03 I polished this turd. Yeah. Sorry to say that when we're eating, but you know, it is.
33:35 Speaker 02 It must happen.
33:36 Speaker 03 That's harder. And also when you're doing a script that's constantly changing, and that happens a lot in the worlds I've been of late. And it's kind of another marvel. And it still requires your talent, which is to be able to improvise and play and be alive in the moment and then leave it.
33:48 Speaker 05 I'm not improvising though. The Americans were amazing. Kate McKinnon and Andy Samberg in particular.
33:53 Speaker 03 That's another level, but I mean, yeah, I think, you know, a lot, in the Marvel Sam pit, you would, you would thrive. I can tell you that for sure. I know you've done a bit of it, but you need to have a lot more of it.
34:02 Speaker 05 Another Marvel, please another Marvel.
34:03 Speaker 02 Would you like to fly?
34:04 Speaker 05 Yeah. Yes.
34:09 Speaker 02 That happens.
34:10 Speaker 05 I want to do it mainly because then you have to get fit.
34:13 Speaker 03 And you get paid.
34:14 Speaker 05 See? Brilliant.
34:15 Speaker 03 Double whammy. Get paid to be fit, yeah.
34:18 Speaker 02 Yeah. I feel like you guys are born to do this job. You're both very brilliantly natural in what you do. Was it always the way? Was it always the, the path and the vision and the dream?
34:29 Speaker 03 What's yours though? I don't know this.
34:31 Speaker 02 Guys, it's been three days. And 15 years. And 15 years. We should have done this when you guys met.
34:37 Speaker 05 Yeah.
34:40 Speaker 05 Well, for me, I'm genuinely really bad at everything else, so it was easy for me. I, I think it's.
34:47 Speaker 03 Pretty much the way it went for me as well.
34:48 Speaker 02 Right, I tried. Did you try anything else?
34:50 Speaker 05 No, not really. Well, I, I learnt to type, which was brilliant, because then I could always earn my keep while I'm between nos.
34:59 Speaker 05 My first year out of drama school, I did a hundred auditions and didn't get a single job.
35:02 Speaker 03 Oh, so good.
35:03 Speaker 05 And I thought, oh my God, I can do this. And this is still so pathetically exciting for me. Even if no one's in the room with me, I'll go, what?
35:11 Speaker 02 So you did a hundred auditions? So there must have been something in you that really wanted that to go to, you know, a hundred and one.
35:16 Speaker 05 I think I was so keen. I think they could smell it. And that's why they, I didn't get it. And there's a moment I thought, not gonna get it. And then I got the job. And then I thought, oh, okay, this is what I have to do. I have to go in disinterested. And I got, I was a bit, I was lost for a bit when I got in a model. But then I would always try and make, pretend a plan after the audition. So to try and take the edge off my excitement.
35:36 Speaker 03 I think it's one of many of the reasons we're friends. I wish, I don't, I didn't need to know this because it's exactly the same thing as me.
35:42 Speaker 02 Did you? Yeah.
35:43 Speaker 03 I had a crap time at a drama school. I thought, okay, here we go. Fully trained, just got, well, fully trained in a year, but you know what I mean? I just went and tried to.
35:50 Speaker 02 Yeah. Well, you guys have been in, you know, shows that have gone beyond success and life day to day must change because people must be like, oh my God, Olivia bloody Coleman or Benedict Cumberbatch. Does, does stuff change when you're in a show like, you know, Sherlock or Broadchurch or The Crown or stuff that just people love to consume on mass? Yeah, it's telly, isn't it? It's telly.
36:09 Speaker 05 What do you think it is about telly?
36:11 Speaker 02 There's telly in people's sitting rooms.
36:13 Speaker 03 Yeah, it's more personal, exactly. It does reach further, you know? God, it's changed a bit since, since that moment for me because it was just at the dawn of the internet and Twitter really. And suddenly the audience was all live and all virtual, but seeing it on television, it wasn't streamed and it wasn't, you know, it's very, very different now.
36:31 Speaker 02 And I guess everyone on mass is talking about like.
36:33 Speaker 03 Still a water cooler moment?
36:34 Speaker 02 Exactly.
36:35 Speaker 03 It was an event and it wasn't like we had just three channels, but it was still something that could grab people and so I'm talking about my thing, but I mean, I guess it was also an iconic character. So I knew people would look, I, I, until that point, I didn't want anything to do with fame. I was very happy, steering a path where I was lucky enough to be working, enjoying my job, working with great people. And then I, this audition came up and I was like, wow, if I get this, this is going to be quite a step change because it, it just, the character alone, people are going to take interest in it.
37:01 Speaker 02 Yeah, yeah.
37:01 Speaker 03 Could better and different people would watch it.
37:03 Speaker 02 Now, was it Catley Moran that told us about Benedict Cumberbatch's face?
37:07 Speaker 03 My face?
37:07 Speaker 02 Who said? Well, it was, yeah. Oh, yeah, she did say something. So I remembered this on the way in and it like triggered my brain when I knew I'd seen this. Oh, I don't remember that. And she's told us around this very table that you have the ability to, when you go out to a festival. That's right, I know. Or you're out and about, you can remove your face. As in like, you cannot look like you.
37:27 Speaker 03 She must have had a lot of drugs.
37:31 Speaker 02 She said he can just do this thing.
37:33 Speaker 03 Kids, don't do mushrooms.
37:36 Speaker 04 She was talking about Glastonbury, wasn't she?
37:37 Speaker 02 Yeah, maybe she was talking about Glastonbury.
37:38 Speaker 03 We did, we had a fantastic time together at Glastonbury. She very kindly offered some space in her hubby's Winnebago and it was a blast. Did I change my face?
37:48 Speaker 02 Well, she said you can just have a knack of like not looking like you.
37:50 Speaker 03 That was the first time I'd been in that bigger crowd as myself. And so I was, I was doing a lot. I was doing hats and all. But Glastonbury's terrible for that because the minute you come out of any kind of hospitality thing, there are just people waiting there along the lines of like. And then people just pick the photo up. But I guess in the crowds, yeah, you can, you can dis- my favourite is Halloween. My favourite is Halloween. I went as Chewbacca last year and it was just great. But I had so much mask and stuff on that by the time I, you know, I'd done, drunk in various things. And I was having such a good time because no one recognised me. I was dancing along to the music that a Michael Jackson impersonator was playing. But I couldn't really see where I was and my children were going like that. And I was like, I've had a great time.
38:34 Speaker 03 And Michael Jackson impersonator was getting really angry because I was sort of coming towards his cardboard and people at the time from focusing on him to dancing Chewbacca there. And, and he was apparently going.
38:52 Speaker 03 Somewhere, someone might have that on.
38:53 Speaker 02 Oh my god, please. Someone might have that not noticed.
38:57 Speaker 03 I don't remember changing my face in Glastonbury. I think I just, I tried with big glasses. But you know, I think, to be honest, when it, when it comes to this sort of thing, or a premiere or just, you know, being in a theatre or something, you're in a theatre, that's the natural habit of an actor, even if you're the other side of it and in the audience. And I just, I don't bother disguising myself. With my family, I try to because I do not want the attention drawn on them. I want them to have the right to their privacy in their time. But apart from that, I just have to own it. It takes an effort though. It's very weird walking into a room and everyone, well, a lot of people might recognize you. You don't know anyone.
39:31 Speaker 05 Yeah, I don't like it very much.
39:33 Speaker 02 No.
39:34 Speaker 05 No, I'm not really good at it.
39:34 Speaker 03 It's tricky, isn't it?
39:35 Speaker 05 Yeah, I don't tend to go out.
39:38 Speaker 05 Which is the other way to get friendly.
39:40 Speaker 02 Yeah, well, thanks for making it out today.
39:42 Speaker 05 Oh, no, you're welcome.
39:43 Speaker 04 When was the last time you were out?
39:45 Speaker 05 Well, actually, moving out of London, and I never fell out of love with London, I love it. But it has helped me enormously to be able to go to big spaces where people don't look at you.
39:54 Speaker 04 Nature.
39:55 Speaker 05 And so now I feel like I can come back years later to London. I'm a bit braver. I've managed to knock some of the fear out of myself.
40:02 Speaker 04 And it's also got worse, I imagine, like you say, phones now, you know, when you were saying, you know, there wasn't that, you know.
40:08 Speaker 05 That's the worst.
40:09 Speaker 03 It just takes so much energy.
40:10 Speaker 04 And I'm not any sense like your level of aim. And I'm on the phone and someone goes, a photo? And I'm like, I'm on the phone, I'm talking to someone.
40:17 Speaker 05 Or having a wee.
40:18 Speaker 04 No way.
40:18 Speaker 02 No, no, no.
40:19 Speaker 05 Coming for a selfie.
40:20 Speaker 04 They did not.
40:21 Speaker 05 Oh, yeah, I've had knocks on the door, on the cubicle door, in the loop, when you're just coming, just washing your hands.
40:26 Speaker 03 Yeah, I've had this. All right.
40:32 Speaker 03 Not really anymore, no. Has it just stopped?
40:35 Speaker 02 No.
40:36 Speaker 03 Do you mind?
40:37 Speaker 02 Yeah, the pressure.
40:37 Speaker 05 I'm so pleased, I don't have to wee.
40:39 Speaker 02 Not at the urinal, for God's sake.
40:44 Speaker 02 Guys, we come to the end of the show question. We do. We can do 55 more quickfire questions if you like.
40:50 Speaker 05 I'm having such a nice time.
40:52 Speaker 02 You've got to get the question right, okay.
40:54 Speaker 03 My weekend is sorted.
40:55 Speaker 05 We're going to take it away if we don't get the questions right. That's mean.
40:58 Speaker 02 We will. Benedict and Olivia, for your chance to win the Waitrose goodie bags, all you've got to do is answer the following question.
41:04 Speaker 03 Okay. I thought they were kids, we've got to win them.
41:07 Speaker 02 You've got to win them, unfortunately. Speaking of roses, who is the nicest smelling co-star you've worked with and you can't see each other?
41:16 Speaker 05 Okay, Ollie Jackson Cohen.
41:17 Speaker 02 Oh.
41:18 Speaker 04 Oh, gosh.
41:18 Speaker 05 Smells amazing.
41:20 Speaker 02 What does Oliver Jackson Cohen smell?
41:22 Speaker 05 He smells of amber. It's by, who's it by? I come up, I'm everyone who goes, hi, I'll let you just stay a bit longer. I'm snipping him, he smells amazing. Best smelling man in the world.
41:33 Speaker 02 Okay. Benedict, can you remember?
41:34 Speaker 03 I'm just saying Matthew McFadyen, it was a long time ago, but I like, I like smelling Matthew.
41:37 Speaker 05 I love it that he smells nice.
41:38 Speaker 03 I hear everything about him, but smelling him is nice.
41:40 Speaker 02 Yeah.
41:41 Speaker 04 Did we, he came here, did you smell him?
41:43 Speaker 05 He smells nice. He smelled nice.
41:45 Speaker 03 I worked with him on spooks for like five seconds and I wouldn't have smelt anything because he was the other end of the room.
41:49 Speaker 02 Right.
41:49 Speaker 03 I can't, I mean, you know, I can't know, I'm not going to.
41:52 Speaker 02 I could lose now. Matthew McBadger. Smells of peas. Guys, thank you for sharing those interesting stories. You win the bags.
42:04 Speaker 02 The goody bags are here. The roses is out right now, so you can go and see it immediately. Benedict Cumberbatch, Olivia Colman, thank you so much. Thank you so much. Applause for our guest, everybody.
42:16 Speaker 05 Thank you so much.
42:17 Speaker 02 Thank you.
42:18 Speaker 05 Lovely. We come every week.
42:21 Speaker 02 You truly.
42:21 Speaker 05 Come every week.
42:23 Speaker 02 And bring it to them. Yeah.
42:25 Speaker 05 No, just chat.
42:26 Speaker 02 Love you.
42:30 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.
42:47 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.
42:55 Speaker 02 If you do want to get in touch, please do. Email your questions, thoughts and suggestions to [email protected] .
43:03 Speaker 04 Dish from Waitrose is a Cold Glass production.
43:07 Speaker 03 Waitrose, the home of food lovers.
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