Ray Winstone is dazzled by pan-fried Dover sole with buttery capers and shallots

A top bit of Lillian for an acting legend. We’re delighted to host Ray Winstone at Dish for a meal fit for acting royalty. Ray, born and raised in East London, has starred on screens since his breakthrough role in Scum in 1979. Other credits from a storied career include That Summer!, Quadrophenia, Sexy Beast, The Departed and Nil By Mouth, alongside Kathy Burke and Gary Oldman. Ray has a strong connection to Sicily, and regularly spends time at his Italian retreat, where he lives with a degree of self-sufficiency growing fruit, vegetables, nuts and even making his own olive oil. As we find out, Ray has immersed himself completely into Sicilian culture, and takes time to swap notes with Angela about its benefits and idiosyncrasies. We also hear about Ray’s sweet tooth, his love of a rib of beef and slow cooked meats, and the joy of sharing sloppy pig trotters with pals. Angela serves up a Dover sole with buttery capers & shallots, inspired by this pan-fried plaice recipe, with sides of Jersey Royals and green helga beans. There’s also some of Angela’s own focaccia to help mop up any delicious buttery juices. The wine flows through the episode, beginning with a bottle of Recchia Amarone della Valpolicella, with M de Minuty Côtes De Provence Rosé the suggested pairing for the meal. Don’t forget the salted caramel truffles, too. They come along with the Goody Bag for the ultimate final temptation for Ray. Ray can be seen as crime boss Bobby Glass in The Gentlemen on Netflix right now, with Season 2 landing on 3 September. The show, directed and produced by Guy Ritchie, features a cast including Theo James, Vinnie Jones, Joely Richardson and former Dish guest, Kaya Scodelario. As we know from our chat with Natalie Portman, a set run by Guy Ritchie is always a tasty one, so what did Ray make of the catering?! You can watch full episodes of Dish on YouTube and 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 00:00 Welcome! 02:16 Today’s guest 03:00 It’s capers season 04:53 Ray is here and is ready to eat 05:50 Jellied eels to gelato 07:52 Ray meeting Angela for the first time 08:12 Living in Sicily 12:01 Nick going to the wedding of Ray’s daughter 12:57 When in Italy… 14:31 Ray’s food likes 16:06 Can’t go West Ham without pie and mash 18:35 Caramel guilty pleasures 20:04 Ray is a keen cook! 24:07 Growing own produce in Sicily 25:11 Food is served! 27:29 Wine pairing 27:51 The Gentlemen Series 2! 31:20 Catering on Guy Ritchie’s sets 33:09 On working with Guy Ritchie 35:11 Reminiscing Ray’s big break 38:30 Filming Nil by Mouth with Gary Oldman and Kathy Burke 41:20 Fast food quiz 42:39 What’s a Gucci day?! 45:46 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

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

• 0:08Speaker 00

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

• 0:30Speaker 01

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

• 0:36Speaker 02

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

• 0:41Speaker 01

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

• 0:46Speaker 02

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

• 0:52Speaker 01

  Whoa, okay, now we're definitely living.

• 0:56Speaker 02

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

• 1:01Nick Grimshaw?

  Coming up on Dish with Ray Winstone.

• 1:04Speaker 04

  We'd all go out with the boys and we'd be immaculate. A nice overcoat and your hair's done lovely. And you tell them you're bank robbers and they love that.

• 1:13Speaker 04

  Listen, you can have all the fancy dishes in the world, but that kind of goes, that's home. And it's not the greatest thing in the world for you by any means, but up here it is.

• 1:22Nick Grimshaw?

  Absolutely.

• 1:23Speaker 04

  I've got the biggest head in the world. My head's as big as Bournemouth, you know. You've got a big canister.

• 1:29Nick Grimshaw?

  Yeah, seriously.

• 1:32Nick Grimshaw?

  Canister's crazy.

• 1:34Speaker 04

  You have got some aid.

• 1:35Nick Grimshaw?

  Canister is crazy.

• 1:38Nick Grimshaw?

  Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult things.

• 1:51Nick Grimshaw?

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

• 1:55Angela Hartnett?

  And I'm Angela Hartnett.

• 1:56Nick Grimshaw?

  Oh my God, you are.

• 1:58Angela Hartnett?

  Don't touch me.

• 1:59Nick Grimshaw?

  Why?

• 2:01Angela Hartnett?

  You're about to ridicule me.

• 2:02Nick Grimshaw?

  I'm not.

• 2:03Angela Hartnett?

  Yes, you are. We say we're going to talk about Ray Winstone.

• 2:05Nick Grimshaw?

  Yes, our guest today, Ray Winstone.

• 2:07Angela Hartnett?

  Talk about capers and Elaine, because I wrote your mother's name right.

• 2:11Nick Grimshaw?

  We've not talked about it.

• 2:12Angela Hartnett?

  You don't need to publicly talk about it.

• 2:15Nick Grimshaw?

  It really tickled me so much, so much. It sent me, when I read this, I was crying laughing. It really, really tickled me. Basically, I posted a picture of me and my mum on Instagram.

• 2:31Angela Hartnett?

  Yes, she looks amazing, by the way, Eileen.

• 2:35Nick Grimshaw?

  And my mum, and Angela commented, love Elaine's hat bag. My mum's got Eileen. And it's just a silly thing.

• 2:44Angela Hartnett?

  Silly thing, kept you going all week, didn't it?

• 2:46Nick Grimshaw?

  Days.

• 2:47Angela Hartnett?

  Days, days, till I did something else stupid that you could laugh at.

• 2:50Nick Grimshaw?

  No.

• 2:52Angela Hartnett?

  It's like Terry, who's actually, he's called Terry, but I called him Dave for about six months.

• 2:59Angela Hartnett?

  And now I call him Dave. He works with Neil and I go, send my love to Dave.

• 3:03Nick Grimshaw?

  From the French house.

• 3:04Angela Hartnett?

  And Neil goes, Terry, oi, Dave, she sends her love.

• 3:07Nick Grimshaw?

  No, Dave.

• 3:08Angela Hartnett?

  You know Terry.

• 3:09Nick Grimshaw?

  Yeah, I do know Terry, yeah.

• 3:10Angela Hartnett?

  AKA Dave.

• 3:11Nick Grimshaw?

  AKA Dave. Oh, shout to Terry or Dave and Eileen.

• 3:15Angela Hartnett?

  Eileen, Elaine.

• 3:17Nick Grimshaw?

  Ray Winstone's on Dish today.

• 3:19Angela Hartnett?

  Get his name right.

• 3:19Nick Grimshaw?

  Yes, have you met Ray before?

• 3:21Angela Hartnett?

  Never.

• 3:22Nick Grimshaw?

  I feel like Ray could go down Marano.

• 3:24Angela Hartnett?

  I think so.

• 3:24Nick Grimshaw?

  Sign our bottle of red. Don't you think?

• 3:27Angela Hartnett?

  You're gonna do a Ray impression in front of Ray?

• 3:29Nick Grimshaw?

  I don't think I will, no.

• 3:29Angela Hartnett?

  Okay, have you not done that? When you were at his daughter's wedding, you didn't do a few Ray impressions? Okay, all right.

• 3:36Nick Grimshaw?

  I'm not gonna do a Ray impression to Ray.

• 3:37Angela Hartnett?

  To Ray, okay, just behind his back.

• 3:39Nick Grimshaw?

  Just behind his back, yeah, like a normal person. And so yeah, Ray's gonna be here soon, a true legend, Ray Winstone. So many great things, Quadrophenia, of course, Sexy Bees gone.

• 3:49Angela Hartnett?

  Nil by mouth.

• 3:50Nick Grimshaw?

  Nil by mouth.

• 3:51Angela Hartnett?

  Departed.

• 3:52Nick Grimshaw?

  But he's here to talk about the brand new series of The Gentleman, but also his life in Sicily. So he'll be here soon to talk all about that. But before we get Ray in, should we talk about this week's star ingredient?

• 4:05Angela Hartnett?

  Star ingredient, well, because we're cooking with it today for Ray. We're going to make him Dover sole and we're doing it with this lovely manure, which is basically cooked in flour. And what finishes off is his wonderful capers, capers, lemon and parsley. And caper, you and I love capers.

• 4:20Nick Grimshaw?

  Love capers.

• 4:21Angela Hartnett?

  Because they go in so many things. So you can have the brined ones or you can have ones that are packed in salt. And these are the tiny nonparei capers, which are these tiny little ones. And these are right at the start of the season. So they've basically got, picked the early season. So they're really tender, they have the purest flavour and they've got that saltiness to them that we all love, but slightly sharp as well. So they're great for things like, that's why they're wonderful in tartar sauce. That's why they're great with fish, because they can lift stuff. Or you can put them in, you know, little salads, they're great with chicken as well. I think, you know, I love them in, obviously a putanesca is wonderful. So anything that sort of needs a, they're not bland, but it just needs a little kick. This does it, capers are the perfect thing.

• 5:03Angela Hartnett?

  They're great on vitello tonata, they're good with like cured beef, like a beef carpaccio or beef tartare. You can put a few capers through it. That's it, all those things. And then you've obviously got the big caper berries here, which you can use in salads or you can put them on dishes as well. And then these are the salted ones, but make sure you wash these about at least for 10 minutes, just to get that salt.

• 5:23Nick Grimshaw?

  Oh, really?

• 5:24Angela Hartnett?

  Preserved in salt, but you need to wash that salt off, otherwise, yeah.

• 5:27Nick Grimshaw?

  I just whacked it in. That is salty.

• 5:30Angela Hartnett?

  That is salty, yeah. Because these are brined, so this is slightly different. So that's fine, they're sort of brined to an ingredient, a recipe, so they're fine. But when they're in the salt, they're packed to preserve them, so you need to wash that salt off.

• 5:42Nick Grimshaw?

  Okay.

• 5:42Angela Hartnett?

  You actually have caper berry leaves as well.

• 5:44Nick Grimshaw?

  Right, right, right.

• 5:45Angela Hartnett?

  You can use the leaves and stuff as well.

• 5:46Nick Grimshaw?

  I love caper berries. I sort of have them like that, a bit cheesy.

• 5:49Angela Hartnett?

  Yeah, perfect.

• 5:50Nick Grimshaw?

  Right, should we get Ray in?

• 5:51Angela Hartnett?

  Yep, let's get him in.

• 5:52Nick Grimshaw?

  Let's get Ray Winstone in.

• 5:55Angela Hartnett?

  Hi, lovely to meet you.

• 5:57Speaker 04

  You too, hon.

• 5:58Nick Grimshaw?

  You all right?

• 5:58Speaker 04

  You okay? I've just met you. Before.

• 6:00Angela Hartnett?

  I know, but we've got to do it again for camera.

• 6:02Nick Grimshaw?

  For the cameras.

• 6:04Angela Hartnett?

  I know, I know.

• 6:05Speaker 04

  I thought my memory had gone.

• 6:06Nick Grimshaw?

  And you all right, though, you good?

• 6:07Angela Hartnett?

  You ready?

• 6:08Speaker 04

  Yeah, I've been working this morning. But it was all good, you know, as you get older, the things you used to hate as a kid, like photo shoots and all that. I hated them, you know, talking to the press and all that sort of stuff. But as you get older, you kind of realise it's part of the game, isn't it? And then as long as you know that, you start to enjoy it. And I've had some fun this morning.

• 6:31Nick Grimshaw?

  Yeah, it's all gonna switch, it's all gonna go downhill. Well, come on in and we'll get you sat and get you a.

• 6:35Speaker 04

  I can drink. Where do you want me to sit?

• 6:37Nick Grimshaw?

  You go over there, Ray, and we'll get you a, get you a seat.

• 6:40Speaker 04

  What's that olive bread you got there?

• 6:42Angela Hartnett?

  focaccia.

• 6:43Nick Grimshaw?

  For focaccia.

• 6:44Speaker 04

  I got caught years ago.

• 6:50Nick Grimshaw?

  A very exciting day today on Dish, Angela, because we welcome an actor with a food palate that travels all the way from the East End of London to the coast of Sicily. We're talking, you know, jelly deals to gelato. Got it all going on today. He's a man of serious taste.

• 7:06Angela Hartnett?

  Very serious.

• 7:07Nick Grimshaw?

  And we can't wait to learn all about it. A round of applause for Ray Winstone, everybody.

• 7:13Nick Grimshaw?

  Thank you, Ray, for coming.

• 7:15Speaker 04

  Pleasure.

• 7:16Nick Grimshaw?

  How are you?

• 7:17Speaker 04

  I'd do anything for a free meal, I suppose.

• 7:19Nick Grimshaw?

  Yes.

• 7:21Speaker 04

  Yeah, I'm really good at the moment, yeah. Feel good in myself.

• 7:25Nick Grimshaw?

  Yeah?

• 7:25Speaker 04

  I had shingles in November. Yeah, and it took me till February to get over that.

• 7:30Nick Grimshaw?

  No.

• 7:30Speaker 04

  You ever had that?

• 7:31Nick Grimshaw?

  No, but serious.

• 7:32Angela Hartnett?

  That's serious, yeah.

• 7:33Speaker 04

  Really is horrible. But, you know, I had to stop training for a little while because I'd go for walks and all that. And now I'm just getting back into it, you know?

• 7:41Angela Hartnett?

  Nice.

• 7:42Speaker 04

  But I'm kind of feeling probably the best I've felt in many years, you know?

• 7:46Angela Hartnett?

  You look great.

• 7:46Nick Grimshaw?

  Yeah, you look really good.

• 7:47Speaker 04

  Let me have another drop of that. Bring that made change.

• 7:52Nick Grimshaw?

  Good glasses as well, Ray.

• 7:53Speaker 04

  You like the pink jacks.

• 7:54Nick Grimshaw?

  You're really good, always good glasses, I feel.

• 7:56Speaker 04

  Yeah, I like glasses.

• 7:57Nick Grimshaw?

  Yeah, that's serious, Pat, good colour.

• 7:59Angela Hartnett?

  It's got a good face that suits glasses, you do.

• 8:02Speaker 04

  Well, I've got the biggest head in the world. My head's as big as Bournemouth, you know?

• 8:09Speaker 04

  You know, when you used to wear little glasses, you know, I looked absolutely ridiculous. So I've got to have a big pair of bins on, you know?

• 8:15Nick Grimshaw?

  I've got a big head, I've got a big pair.

• 8:17Angela Hartnett?

  Yeah, you always have a big.

• 8:18Speaker 04

  Yeah, you've got a big canister.

• 8:19Nick Grimshaw?

  Yeah, seriously.

• 8:23Nick Grimshaw?

  Canister's crazy.

• 8:24Speaker 04

  You have got some aid.

• 8:25Nick Grimshaw?

  Canister is crazy. My dad did as well, my dad had a massive fat. My dad looked like, he looked about 48.

• 8:32Speaker 04

  Yeah.

• 8:33Nick Grimshaw?

  From a child. And he always looked really old. And then once he got to 50, everyone was like, he looks so young. Because he sort of looked like, like this at like 25, like.

• 8:43Speaker 04

  You know, the trouble is your body shrinks, right? So your head sort of gets bigger. But you know, it's just the body's getting smaller.

• 8:50Angela Hartnett?

  The body gets smaller, heads get bigger.

• 8:52Nick Grimshaw?

  Jesus, have you guys ever met before, by the way?

• 8:55Speaker 04

  No, we haven't.

• 8:55Nick Grimshaw?

  I'm surprised at that. I thought you would have maybe seen each other in a restaurant.

• 9:00Speaker 04

  Do we don't knock about in the same suit?

• 9:03Nick Grimshaw?

  Rival gangs.

• 9:04Speaker 04

  It's been like, yeah, yeah. It's posh, no shilling.

• 9:12Nick Grimshaw?

  We were very excited about you coming on because as I said, we mentioned Sicily there.

• 9:16Speaker 04

  Yeah.

• 9:17Nick Grimshaw?

  There's so much to talk about with the great food of Sicily and I know that you're a mad food fan and stuff. But I wanted to know, how come you wound up in Sicily first of all? How come it was Sicily?

• 9:26Speaker 04

  I went there about thirty years ago, first time I went there and just fell in love with the place. I'll tell you what's different about that to the mainland of Italy, for me anyway, you know. It's so cultured, Italy, as you come through it, it looks beautiful, you know, you get the cypress trees and it's, everything looks like it should be there. There's some sort of reality and sort of earthiness about the place. And I kind of felt at home and going to the towns, you know, kids just running about. It was like London was, or the East End was fourteen years ago, in a way. So maybe as I've got older, you kind of yearn for that kind of

• 10:06Angela Hartnett?

  Nostalgia in a way, yeah.

• 10:07Speaker 04

  Community kind of feel again, you know.

• 10:09Nick Grimshaw?

  Yeah, yeah.

• 10:09Speaker 04

  And so for me, that was, that was it.

• 10:11Angela Hartnett?

  I love Sicily. I like it also because I think, I think a lot of Italy's still like twenty, thirty years behind the rest of it. And I love that about it. I love the fact the shops shut on a Wednesday afternoon.

• 10:21Speaker 04

  Yeah.

• 10:21Angela Hartnett?

  Nothing's open on a Sunday except the bakery. This was a while ago. I was in Sicily in Noto and this car was coming around the bend and to avoid him, I swerved and smashed into this wall. It was, I was fine, but the car was a bit, and I rang the garage about one o'clock and they just laughed at me. They, "Eh, desho manjare, non posso", you know, "We're eating. What's the matter with you? We're not gonna come and get you. You just stay by your car till we finish lunch, then we'll come and get you."

• 10:45Speaker 04

  That's it.

• 10:45Angela Hartnett?

  It's very civilized. I can live that life, you know.

• 10:48Speaker 04

  No, but you know, when you first go there?

• 10:50Angela Hartnett?

  Yeah.

• 10:50Speaker 04

  And you live there, you know, you'd be driving through a town and everyone's staring at you. You think, "You're staring at me", you know?

• 10:58Angela Hartnett?

  Well, you are Ray Winston, you know.

• 10:59Speaker 04

  No, but, but they do it to everyone. They stare at anything, you know.

• 11:03Angela Hartnett?

  Yeah, they do.

• 11:04Speaker 04

  And the other thing is you'll pull up beyond a car and he's, he's winding the window down and they'll have a rabbit with one another for about ten minutes.

• 11:10Angela Hartnett?

  Yeah.

• 11:11Speaker 04

  Now, in London, you'd be like, "Bing, get down, everyone do". There, you just, you sit there.

• 11:16Angela Hartnett?

  Take your time.

• 11:17Speaker 04

  You light up a cigar, you sit there and you let them finish and because it's

• 11:21Angela Hartnett?

  Yeah.

• 11:21Speaker 04

  Piano, piano.

• 11:22Angela Hartnett?

  Yeah, yeah, yeah.

• 11:23Speaker 04

  Tranquill.

• 11:24Nick Grimshaw?

  Yeah.

• 11:24Speaker 04

  And do you know what? You feel much better for it.

• 11:27Nick Grimshaw?

  Yeah.

• 11:28Speaker 04

  You just chill out, you know?

• 11:29Angela Hartnett?

  Yeah, it's very civilized. I love it all.

• 11:31Nick Grimshaw?

  I think so, yeah. Could you ever imagine decamping to Italy, Ange?

• 11:35Angela Hartnett?

  Oh, I definitely could.

• 11:36Nick Grimshaw?

  Would you get grief if you lived not where your family were from?

• 11:40Angela Hartnett?

  No, I don't think so. No, I'd love to. I think Sicily's amazing.

• 11:43Speaker 04

  Where's your family from?

• 11:44Angela Hartnett?

  They're from near Bologna, Emilio Romagna.

• 11:46Speaker 04

  Oh, yeah, moderna.

• 11:47Angela Hartnett?

  Yeah, moderna, literally about an hour from moderna.

• 11:50Speaker 04

  I'll stay there when I drive down, you know.

• 11:51Angela Hartnett?

  Yeah, it's beautiful. I mean, a different to, the food's amazing, but I love the climate in Sicily. And I love the fact it does feel like it's thirty, forty years ago. That for me is so, it should be, you know, nothing's rushed.

• 12:02Speaker 04

  No, no.

• 12:02Angela Hartnett?

  You know, and the market's on that day and you get that fish that day and you have this on, I like all that.

• 12:07Speaker 04

  What about when you, they go, you go, "When can I have it?". You know, you're getting something done, a bit of maintenance and "When can I have it? Because I've learnt now", you know. And they go, "Mr. Ray, Tuesday."

• 12:20Speaker 04

  "What **** Tuesday?"

• 12:23Speaker 04

  "Which year?", you know, because it never is gonna come when they say it.

• 12:27Angela Hartnett?

  Yeah, yeah, yeah.

• 12:30Nick Grimshaw?

  And when you turned up and you decided, you know, we're gonna go out there, because you're out there quite a lot, aren't you?

• 12:34Speaker 04

  Yeah.

• 12:35Nick Grimshaw?

  The majority of the time or like split it?

• 12:37Speaker 04

  I guess so, yeah. I mean, do you know what? You get to a stage where you go, "Here", if you're lucky enough to be able to do that, you know.

• 12:45Nick Grimshaw?

  Yeah.

• 12:45Speaker 04

  And it's pissing down with rain and, you know, and you're sitting there, you ain't at work, you ain't doing nothing. And you think, "What am I gonna do today?". It ain't as if you can just walk out and sit out in the garden and, you know, and I kind of like it. I feel healthier there.

• 13:01Nick Grimshaw?

  The first time I'd been to Sicily was for your Jamie's wedding.

• 13:05Speaker 04

  Yeah, that's right, yeah.

• 13:05Nick Grimshaw?

  And I'd never been to Sicily before. I had the best time and me and our friend

• 13:09Speaker 04

  Oh, Scopello, what's it like?

• 13:10Nick Grimshaw?

  Oh, unreal, that place, because it was like an old, was it a fish, like fishing?

• 13:14Speaker 04

  It was, yeah, I think something like, there was sardines and something like years ago. And, I mean, what they've done with the place.

• 13:21Nick Grimshaw?

  Yeah.

• 13:21Speaker 04

  And people can go there and just visit for the day and all that. Stunning, stunning place.

• 13:26Nick Grimshaw?

  Unbelievable place. I loved it. And we had a little visit around and like travelled all around. We had the best time. But I heard for like the wedding or if you have a big do, that you have to invite everyone from the town. Like you can't just be like, it's just the Winstons and their mates. Like you've got to invite the neighbourhood.

• 13:41Speaker 04

  Well, we didn't do that. We invited the people we knew, you know, from the town, you know. Otherwise it'd have been like sort of three thousand people there.

• 13:48Nick Grimshaw?

  There's a lot there.

• 13:49Speaker 04

  I've got to tell you, when you see a Sicilian go to a do and the food's all free,

• 13:53Angela Hartnett?

  Yeah.

• 13:53Speaker 04

  It lasts about two seconds. It's like

• 13:57Angela Hartnett?

  We used to, we went on holiday to Puglia a few, a few years back and there was two friends of mine and my husband. And I used to drive them every morning to the cafe

• 14:05Speaker 04

  Yeah.

• 14:05Angela Hartnett?

  Because they loved having a coffee and a grappa.

• 14:07Speaker 04

  Yeah.

• 14:07Angela Hartnett?

  And we got this reputation, this woman would turn up with three men all to drink coffees in a grappa in the village. "Eh, guarda quella donna, con queste woman here", you know. Because it was, but I like that civilisation, that it's a habit, you know, that you just get into that. It's really

• 14:22Speaker 04

  Coffee, the morning coffee's quite important actually.

• 14:24Angela Hartnett?

  It is, yeah.

• 14:25Speaker 04

  Because that's where you kind of see everyone.

• 14:27Angela Hartnett?

  And you know what's going on.

• 14:28Speaker 04

  Yeah. Two minutes, they come in, boom. And if you notice, they, the coffee is warm, is warm, cold, you know. So they just down it and go to work.

• 14:37Angela Hartnett?

  Yeah.

• 14:38Speaker 04

  So I sit there and then me coffee, I have cow dough, make the coffee hot.

• 14:42Angela Hartnett?

  Yeah, same.

• 14:43Speaker 04

  You know, I'll also have a nice cup of coffee and sometimes a little cake or something if I fancy it. And just sit there and watch the world go by. And then you start having a little chat with people, you know. Because a lot of them speak English, haven't they? You know, because of family and that, you know.

• 14:57Nick Grimshaw?

  Yeah, yeah.

• 14:58Speaker 04

  Yeah.

• 14:59Nick Grimshaw?

  Oh, I love, I love how they have a little cake for breakfast in Italy as well.

• 15:02Speaker 04

  Yeah, yeah. Yeah, but it's too Moorish. They do one now, they do like a cornetta now with cherry in it. Oh.

• 15:09Nick Grimshaw?

  Oh.

• 15:12Speaker 04

  Yeah. And sometimes they put a little bit, they call it creme, huh?

• 15:16Nick Grimshaw?

  Oh, yeah.

• 15:16Speaker 04

  What's it, creme? It's custard. No, baby, it's custard.

• 15:19Nick Grimshaw?

  I love that breakfast.

• 15:20Speaker 04

  Creme sounds better, doesn't it?

• 15:21Angela Hartnett?

  Yeah, creme.

• 15:22Speaker 04

  What about a custard?

• 15:24Nick Grimshaw?

  Breakfast.

• 15:25Speaker 04

  Yeah.

• 15:25Nick Grimshaw?

  Yeah.

• 15:25Speaker 04

  So you have one of those. But the trouble is, next time again, you want another one.

• 15:31Nick Grimshaw?

  Ray, we always like to get our guests' food likes and dislikes right at the start of the podcast.

• 15:36Speaker 04

  Yeah.

• 15:37Nick Grimshaw?

  And we were so excited about it. There was a bit of an anticipation around your list.

• 15:41Speaker 04

  Yeah, right.

• 15:41Nick Grimshaw?

  Because everyone was like, "What's he gonna like? What's he not gonna like?". And this is quite amazing. There was a sort of intake of breath as this arrived in the dish office.

• 15:49Speaker 04

  Yeah.

• 15:50Nick Grimshaw?

  As you titled this for the first time ever in hundreds of episodes, Answers for Chef Angela.

• 15:58Nick Grimshaw?

  Loved Chef Angela.

• 15:59Angela Hartnett?

  Thank you, Ray, thank you.

• 16:00Nick Grimshaw?

  Given her official title.

• 16:02Angela Hartnett?

  Yeah, I like that.

• 16:02Nick Grimshaw?

  Chef Angela. We'll start on the dislikes. You kicked it off by saying, "There isn't much in the way of food I don't like."

• 16:08Speaker 04

  No, I'll eat anything, really.

• 16:09Nick Grimshaw?

  Yeah, I'll have anything.

• 16:10Speaker 04

  Yeah, I'll, I'll try anything, you know. Not saying you're gonna like it, but you know.

• 16:14Angela Hartnett?

  You're gonna go, yeah, exactly.

• 16:16Nick Grimshaw?

  Moving on to your favourite things, you said roast rib of beef, leg of lamb, slow cooked forty-five hours with all the bits.

• 16:22Speaker 04

  That's the lamb.

• 16:23Nick Grimshaw?

  That's the lamb.

• 16:24Speaker 04

  Not the beef.

• 16:25Nick Grimshaw?

  No.

• 16:25Angela Hartnett?

  No.

• 16:25Speaker 04

  See the beef, bosh, in the oven, lovely. The leg of lamb,

• 16:30Angela Hartnett?

  Lovely.

• 16:31Speaker 04

  Just started doing it four or five hours. I do it sometimes on a, on a cider. And I think we let cider come up through it. Not being fancy, I'm just fancy doing it.

• 16:42Nick Grimshaw?

  And you love a ruby?

• 16:44Speaker 04

  Oh, yeah.

• 16:45Nick Grimshaw?

  You also love a new ruby, Murray curry. Never heard of Lillian.

• 16:48Speaker 04

  A Lillian-ish.

• 16:50Nick Grimshaw?

  Never heard of Lillian-ish.

• 16:51Speaker 04

  God damn it.

• 16:51Nick Grimshaw?

  Do you know about Lillian?

• 16:52Angela Hartnett?

  I didn't know Lillian, no.

• 16:53Nick Grimshaw?

  No, I didn't know about that Lillian.

• 16:55Speaker 04

  Well, you know, one from the, I guess, back in the day, the twenties and thirties, I think, but I probably got it off my granddad, you know.

• 17:01Nick Grimshaw?

  A bit Lillian.

• 17:01Speaker 04

  Lillian-ish, yeah.

• 17:02Nick Grimshaw?

  A bit Lillian-ish, I love that. And you love sashimi, wing of skate.

• 17:06Angela Hartnett?

  Yeah.

• 17:07Nick Grimshaw?

  And also pie and mash. And do you have a spot? Is there a place that does the pie and mash for you?

• 17:13Speaker 04

  Yeah, West Ham. When we go and watch West Ham. You can't really go to West Ham without having pie and mash because that's where you're from, it's your roots. And to be quite honest with you, I was never a lover of pie and mash before I moved away from here. And it's only in recent years that I've, because my dad always said, "You're gonna eat that filth full."

• 17:31Angela Hartnett?

  Yeah.

• 17:31Speaker 04

  It's no good. Yeah, they'll leave it, you know, anyway. But when you go back to where you came from, it's part of the culture where you come from. So, and I started eating, I don't really like it. Yeah, I do. I mean, listen, you can have all the fancy dishes in the world, but that kind of goes, that's home.

• 17:48Angela Hartnett?

  Hmm, yeah.

• 17:49Speaker 04

  You know, and it's not the greatest thing in the world for you by any means, but up here it is.

• 17:53Angela Hartnett?

  Yeah, absolutely. But it's also the memories, I think, it evokes. It's family, it's all that connection. I have that with fish and chips.

• 18:00Speaker 04

  First thing I have when I come home from anywhere, fish and chips.

• 18:03Angela Hartnett?

  Yeah.

• 18:04Speaker 04

  And maybe the next day, if we don't cook nothing, a ruby.

• 18:07Angela Hartnett?

  Yeah.

• 18:07Speaker 04

  Yeah, because it is what it is, you know. You ain't gonna get that in Sicily.

• 18:11Nick Grimshaw?

  No, you're not.

• 18:11Speaker 04

  A ruby?

• 18:12Nick Grimshaw?

  No.

• 18:13Speaker 04

  A curry?

• 18:14Nick Grimshaw?

  No, no, no, no, no, no, no.

• 18:16Angela Hartnett?

  Maybe a bit of chili, that's it. A little tiny chili.

• 18:20Nick Grimshaw?

  And yeah, because I think when you're, I'm the same with you with, like when I was growing up, I always hated what my mum, no offence to my mum, what my mum would be making. She'd be making like potato rash or roast dinner. It was like bland and like boring and now I love all that. I want, I want.

• 18:35Speaker 04

  You know, when they talk about, you go abroad and especially in America, they say, you know, you know, but the British food is so bland and so. Really?

• 18:43Nick Grimshaw?

  Yeah.

• 18:43Speaker 04

  You know, the city, the city of London and Manchester, Liverpool and places like that, you can get anything you want that's quality.

• 18:51Angela Hartnett?

  Hmm.

• 18:52Speaker 04

  Trouble is, you've got to pay a price for it.

• 18:53Angela Hartnett?

  Yeah.

• 18:54Speaker 04

  Nine times out of ten, you know. But the food is not bland. And listen, roast beef and Yorkshire puddings, roast potatoes with carrots and parsnips, right? Are you kidding me?

• 19:10Speaker 04

  What? Well, I'm gonna have Sunday brunch in Beverly Hills, you know. Yeah, I'm gonna have, um, roast eggs with hash browns. Really?

• 19:19Angela Hartnett?

  Yeah, yeah, no comparison.

• 19:20Speaker 04

  I'm gonna have a **** roast beef, rib of beef, thinking we're all day long, you know.

• 19:24Nick Grimshaw?

  They're doing it wrong. You're doing it wrong. You're doing it wrong, yeah. I love this. You finished your likes by writing, "The list goes on." The list goes on. I love that. The end. And one thing that you did talk about was a guilty pleasure, which you said, "Your guilty pleasure without question was caramel."

• 19:41Speaker 04

  Yeah, I got diagnosed with type two diabetes.

• 19:45Angela Hartnett?

  Right.

• 19:45Speaker 04

  So one of the reasons I stopped drinking, you know, made up my mind I was gonna do that, having said that, um, sugar.

• 19:53Angela Hartnett?

  Yes.

• 19:54Speaker 04

  And I thought, "I eat a lot of sugar, you know, I do". You know, it's in drinks, it's in Coca Cola, it's in everything. So I stopped it and within five months, I didn't have type two no more.

• 20:05Angela Hartnett?

  Oh, yeah.

• 20:06Speaker 04

  But I'll have in the fridge, caramel ice cream, salted caramel ice cream.

• 20:10Angela Hartnett?

  Okay, yeah.

• 20:11Speaker 04

  And every now and then, all right, because I've been a good boy, I've done everything the right way. I'll, I'll get a dish, I'll get a bowl like that and I'll put me caramel ice cream, loads of it.

• 20:23Angela Hartnett?

  Yeah.

• 20:24Speaker 04

  With a load of dribble of honey over, or treacle.

• 20:27Angela Hartnett?

  Or treacle.

• 20:28Speaker 04

  And the net.

• 20:29Nick Grimshaw?

  Oh, yes.

• 20:31Speaker 04

  And afterwards, I'm like that.

• 20:33Angela Hartnett?

  Sugar coma.

• 20:35Nick Grimshaw?

  But every now and then.

• 20:36Angela Hartnett?

  You've got to do.

• 20:37Nick Grimshaw?

  Every now and then.

• 20:38Angela Hartnett?

  Yeah, you need it every now and again.

• 20:39Nick Grimshaw?

  What's yours, Ange, that you have?

• 20:40Angela Hartnett?

  Why is it a chocolate ice cream? So I don't like sweet stuff, but I like the bitter and the sugary in the chocolate. Yeah, I do. Chocolate, but stracciatella is my favourite.

• 20:48Nick Grimshaw?

  Yeah.

• 20:49Angela Hartnett?

  And actually, in Italy, I don't really eat sweet stuff here, but in Italy, every night, because you go out for a nice walk after supper.

• 20:55Nick Grimshaw?

  Yeah.

• 20:55Angela Hartnett?

  And we always go for an ice cream. It's just a habit. You do it.

• 20:58Nick Grimshaw?

  In a bar.

• 20:58Angela Hartnett?

  I love it. Yeah, exactly. You have a great, you know, and the ice cream is gelato. It's so delicious.

• 21:04Nick Grimshaw?

  We also heard that you, you know, you're a keen cook. You love to cook. You love to do that.

• 21:07Speaker 04

  It's a question of what I've had to, you know, being away from home, working when you're abroad. You can't go out every night because you've got work to do when you get home, you know? And so it's a question you learn to cook, watching your mum when he was a kid.

• 21:22Angela Hartnett?

  Yeah, of course.

• 21:22Speaker 04

  But I think the great thing about that is you start, not experimenting, but you put things in that you like.

• 21:29Angela Hartnett?

  I'm gonna get you a bit of fish now.

• 21:30Nick Grimshaw?

  Bit of lillian. What do you make then that's like the family favourite? What do they all love you making?

• 21:35Speaker 04

  I guess a rib of beef.

• 21:36Nick Grimshaw?

  Yes.

• 21:37Speaker 04

  You know, I, I enjoy making that.

• 21:40Nick Grimshaw?

  Mm hmm.

• 21:41Speaker 04

  You know, and getting it just right.

• 21:43Nick Grimshaw?

  Mm hmm. And have you always liked cooking? Has it always been, or has it been through?

• 21:46Speaker 04

  I think, I think the more you do it.

• 21:48Nick Grimshaw?

  Yeah.

• 21:48Speaker 04

  And the more you get it right.

• 21:51Nick Grimshaw?

  Mm hmm.

• 21:51Speaker 04

  And it's actually, I mean, I've heard people say on the telly before, it's very therapeutic. And I always go, well, I love the bollocks.

• 21:59Speaker 04

  But it is, it's quite true, actually, you know? I mean, I don't know how you feel, Ange, because you do it every day of your life, you know, it's your living, you know?

• 22:07Angela Hartnett?

  No, but I do. I like, I mean, that's why I've sort of liked it. I've always loved it. I always used to cook with my mum and my grandmother.

• 22:12Speaker 04

  Yeah, but is it different when it's your kind of job?

• 22:15Angela Hartnett?

  Well, I think, I think probably, I think you've got to love doing it. Because I think if you don't, you see it, I know that sounds silly, but certainly if you run restaurants, if you've fallen out of love with them, you should just get out.

• 22:26Speaker 04

  Right.

• 22:26Angela Hartnett?

  Because it will show in how you sort of look after the restaurant, how you look after the food and stuff. So I think you've got to love it and you've got to want to every day sort of go in and work and hope, you know, and like it.

• 22:37Nick Grimshaw?

  It's a hardcore job, though.

• 22:38Angela Hartnett?

  It is a hardcore job, but I think the rewards are great. And I think if, you know, you enjoy it, and, and the great thing is the satisfaction when people love it, you know?

• 22:47Nick Grimshaw?

  Yeah.

• 22:48Angela Hartnett?

  Like, we had this, this mum and her daughter in on Saturday, and she lived in Australia, the mum lived in Ireland. And they, she'd just flown out that morning from Australia and they met for Marano for lunch. And they said, that's it, we just came here for lunch, not, you know.

• 23:01Speaker 04

  What, away from Australia and Ireland?

• 23:02Angela Hartnett?

  Yeah, that's, well, you say, well, that's where her daughter lived and she goes, you know, I don't see her as much. So now I want to see her. So we come in here for lunch and we've loved it. We listen to the podcast. It's great, you know? So it's all nice.

• 23:12Speaker 04

  God, it's a long way to go with dinner, isn't it?

• 23:13Nick Grimshaw?

  That's how good Marano is.

• 23:15Angela Hartnett?

  Yeah, that's how good we are.

• 23:16Speaker 04

  But it's kind of fantastic, that's kind of a fantastic story, isn't it?

• 23:19Nick Grimshaw?

  Yeah, absolutely.

• 23:20Speaker 04

  Yeah.

• 23:20Nick Grimshaw?

  I mean, I guess it's like a great way, we were talking, or reading a thing before, where you talked about a great, you know, thing to break down barriers is this, is sitting around the table and having the food, you know?

• 23:31Speaker 04

  Yeah.

• 23:32Angela Hartnett?

  But that for me is the bigger thing. I always say, you know, people go, your best meal. I say, it's not the fanciest or the most expensive. It's about who I'm with. And our best meal was always, we always talk about it, it was millennium, before the millennium sort of new year, it was Christmas. We're in Italy.

• 23:46Nick Grimshaw?

  Yeah.

• 23:46Angela Hartnett?

  And it was just the family. We're in the local sort of restaurant. And it was, it was like a hundred and fifty quid for 12 of us. And then we all followed the snow truck up the road because we're all going up the hills. And it, and it's still like, one of, we all of us say that's one of our best meals as a family because it was just all about us around the table together.

• 24:03Speaker 04

  You know, I was sitting outside my gaff with an old boy called Tony Abella. He's got pig trotters and Jackie, his wife, does them in tomato sauce.

• 24:12Nick Grimshaw?

  Oh, yeah.

• 24:12Speaker 04

  And they're messy. I mean, they are messy, pig's trotters. And we just sat there, he's got his braces on, his derby hanging out, fries undone, and he's sitting there at the table. And we're both sitting there and we're just eating these pig's trotters and just covered in tomato sauce all over us, right? And just started laughing. And you just sit there and laugh for about an hour, you know, drinking wine and eating his trot. That's the way to eat. I mean, that.

• 24:40Nick Grimshaw?

  That's the way to do it.

• 24:41Speaker 04

  That's it, isn't it? You know?

• 24:42Nick Grimshaw?

  That's the way to do it.

• 24:43Speaker 04

  And as you say, you know, sitting there like that in the restaurant, you know, when everyone's whispering and all that. That's not what food's about. Food's about giving it, throwing it about. I love what Henry the ape used to throw the chicken leg at us. It's great, isn't it? It should be fun.

• 24:58Nick Grimshaw?

  Yeah, I know, yeah. I love Henry the ape's shout out. Love what Henry the ape threw it like that. Yeah, for it.

• 25:08Nick Grimshaw?

  Are you growing stuff out there? Are you growing food and stuff?

• 25:10Speaker 04

  Yeah, I've got, I've got, um, not many almond trees. I've got a few almond trees, some pistachio.

• 25:16Nick Grimshaw?

  Uh huh.

• 25:16Speaker 04

  But I've got olives, olive trees, and a lot of them were already there when I bought the land. And, uh, and I planted a lot more. I keep planting more and more. Uh, finding out where they should be and how you should plant and learning a lot more about it, you know? We've got oregano on the land and, you know, and, and, um, we've got fennel.

• 25:34Nick Grimshaw?

  Uh huh.

• 25:35Speaker 04

  Fennel's just natural. It just grows there anyway, you know? So, and we're planting our own little garden where we grow aubergines and, uh, courgettes and all that kind of. So you're kind of living off the land.

• 25:47Nick Grimshaw?

  Oh, I love it.

• 25:47Speaker 04

  But you know, the thing about that is, you think, well, I'm gonna buy courgettes down the road, you know? I mean, kind of a bar of soap, you know?

• 25:54Angela Hartnett?

  Excuse me. Watch that plate lock.

• 25:56Nick Grimshaw?

  Oh, look at it.

• 25:57Speaker 04

  Look at that. Yeah.

• 25:58Nick Grimshaw?

  So you do not enjoy them?

• 25:59Speaker 04

  But there's something about growing something yourself and eating it.

• 26:02Nick Grimshaw?

  Yeah, no, I love it. I've, I've not done it. I'd love to do it. Love to do it.

• 26:06Speaker 04

  This is beautiful, isn't it?

• 26:08Nick Grimshaw?

  This is really good, Ange. So Ange, fill us in. Tell us what we've got here, please.

• 26:12Angela Hartnett?

  So we've got pan-fried doversail with capers and shallots.

• 26:16Nick Grimshaw?

  Mm hmm.

• 26:16Angela Hartnett?

  And so you take your doversail, you take the dark skin off it.

• 26:19Nick Grimshaw?

  Yeah.

• 26:19Angela Hartnett?

  Make sure it's, it's dry and you dust it in a seasoned flour. So just a little bit of plain flour with some salt and pepper.

• 26:25Nick Grimshaw?

  Mm hmm.

• 26:26Angela Hartnett?

  Then in a pan, a little bit of oil, and then you start to colour off the doversail. And because these are quite big, what I did was I coloured them in the pan.

• 26:34Nick Grimshaw?

  Mm hmm.

• 26:34Angela Hartnett?

  And then because I'm doing three, I finished it in the oven.

• 26:37Nick Grimshaw?

  Yeah.

• 26:37Angela Hartnett?

  And then made the sauce in the same pan.

• 26:39Speaker 04

  You finished it in the oven?

• 26:40Angela Hartnett?

  I did. Normally if I was doing one.

• 26:42Nick Grimshaw?

  Yeah.

• 26:42Angela Hartnett?

  I'd finish everything in one pan.

• 26:44Nick Grimshaw?

  Yes.

• 26:44Angela Hartnett?

  But because I've got three, it was just a bit sort of too much to try and juggle. So this was safer. And then, so in the pan, put your butter in, add your shallots, add your capers, cook those down until the shallots are nice and soft, add your lemon juice, finish with your parsley, little bit more butter if you need it, and then pour that over the doversail.

• 27:03Nick Grimshaw?

  And then talk us through this style of cooking the fish. It's called?

• 27:06Angela Hartnett?

  Mignon.

• 27:07Nick Grimshaw?

  Mignon.

• 27:07Angela Hartnett?

  Because of the flour. Yeah. And it's a really English recipe, like a very British.

• 27:12Nick Grimshaw?

  Yeah, it's very good.

• 27:13Speaker 04

  A French name.

• 27:14Angela Hartnett?

  Yeah, exactly. But, you know, when we went, when I ran the Connoisseur and we went in and we were like, we're not gonna do all that stuff they used to do, the smoked salmon and the mignon. But the customers were amazing and people would come in every day and they'd go, I just want the doversail. And I thought, why are we fighting this? Let's just cook them what they want. And they'd come in, smoked salmon, doversail, nice pudding, and, you know, it was perfect. So I've learned over the years how to cook it.

• 27:37Nick Grimshaw?

  Mm hmm. It's very good, Ange. I love it. And it's like a pro tip of what to do and what not to do if you're doing this. If anyone's listening, then I'm gonna try this.

• 27:44Angela Hartnett?

  I think it's about just take your time doing it.

• 27:47Nick Grimshaw?

  Mm hmm.

• 27:47Angela Hartnett?

  You know, you're, you're literally something like this, which is probably about, I don't know, 500 grams maybe. Um, we'll take two or three minutes on the side and then probably about four or five minutes in the oven. So, you know, but not high heat, just a low heat. And then just, you know, taste the sauce as you go along because you don't want it too sharp with the capers and the lemons, you know? So taste and then season up because otherwise it can go, um, you know, too sharp. So, yeah.

• 28:11Nick Grimshaw?

  And then we've got some greens with it.

• 28:12Angela Hartnett?

  Mm.

• 28:13Nick Grimshaw?

  And potatoes.

• 28:14Angela Hartnett?

  Jersey Royals. And then I just boiled the greens till they're cooked. And then just while they're still warm, a little bit of olive oil and vinegar. Because you're gonna have too many things in butter. You don't need it.

• 28:21Speaker 04

  Monch too?

• 28:22Angela Hartnett?

  Yeah, you could, but they're sort of the longer ones. But you could do with the monch too like that. Yeah, exactly.

• 28:27Nick Grimshaw?

  Very good. Thank you, Angela.

• 28:29Angela Hartnett?

  Pleasure.

• 28:29Nick Grimshaw?

  There's a wine pairing.

• 28:31Angela Hartnett?

  Mm hmm.

• 28:31Nick Grimshaw?

  Which is a rosé. So there's a rosé pairing, which is a Cote de Provence manuté. Yeah, this goes perfectly with buttery fish.

• 28:38Speaker 04

  It's really fruity, that, isn't it? It really is fruity.

• 28:40Nick Grimshaw?

  If you want to try this recipe, you'll get the ingredients or get the wine, waitrose.com forward slash dish recipes. It's all on there. You can also get videos online of Ange making this.

• 28:52Nick Grimshaw?

  Hey, we should talk about The Gentleman.

• 28:53Angela Hartnett?

  Yeah.

• 28:54Nick Grimshaw?

  Series two.

• 28:55Speaker 04

  Yeah.

• 28:55Nick Grimshaw?

  Is coming to Netflix soon.

• 28:57Angela Hartnett?

  Mm.

• 28:57Nick Grimshaw?

  Uh, you are back to play Bobby.

• 28:59Speaker 04

  Bobby Glass, yeah.

• 29:00Nick Grimshaw?

  Bobby Glass, solid name. Um, tell us, tell us all about The Gentleman. Because people might not have seen, um, series one. It did incredibly well. People loved it, didn't they?

• 29:10Speaker 04

  Yeah, it did. And, you know, you know, like reading the script for the first time, you go, and it's quite surreal.

• 29:15Nick Grimshaw?

  Mm hmm.

• 29:16Speaker 04

  Really, you know, the way it's written and all that, and you think, oh, leave off. You know, this wouldn't happen, that wouldn't happen and all that. And then you kind of go down and you have a little meeting, you have a little chat and you, and you realise you've just got to buy into things sometimes. You know, they're, just because you're not used to making something like that, it doesn't mean to say you can't do that, you know? And that's the whole point. It's a fantasy world of gangsters and toffs, if you know what I mean.

• 29:42Nick Grimshaw?

  Mm hmm.

• 29:43Speaker 04

  And me living in a prison, and I, I kind of believe that I owned the prison. I actually bought it.

• 29:48Nick Grimshaw?

  Uh huh.

• 29:49Speaker 04

  And it's a private nick.

• 29:50Angela Hartnett?

  Yeah.

• 29:50Speaker 04

  And it's my office.

• 29:51Nick Grimshaw?

  Mm hmm.

• 29:52Speaker 04

  And that's where I am. And I'm very safe there to do the business that I want to do. Because they wanted to bring me out with a second one. I said, no, don't.

• 29:58Angela Hartnett?

  Yeah.

• 29:59Speaker 04

  Leave me there because it spoils the dynamic.

• 30:01Angela Hartnett?

  Because you're directing in a way.

• 30:02Speaker 04

  Yeah, because it spoils the dynamics of, with the daughter and, and the duke.

• 30:06Angela Hartnett?

  Yeah.

• 30:07Speaker 04

  Because if I come out, I'm running it. What are they gonna do?

• 30:09Nick Grimshaw?

  Mm hmm.

• 30:10Speaker 04

  Or I get fired, one or the other.

• 30:12Nick Grimshaw?

  Yeah.

• 30:13Speaker 04

  So I think it's better me in the nick, you know?

• 30:16Angela Hartnett?

  I, I think it works. I think you're right like that. It works from that perspective.

• 30:19Speaker 04

  So, and.

• 30:20Angela Hartnett?

  Because you still feel you're the one in the background controlling it all.

• 30:23Speaker 04

  Yeah, that's.

• 30:23Angela Hartnett?

  You know, you're the puppet master. Yeah.

• 30:25Speaker 04

  I haven't seen any of the second lot. So, I mean, some people have, you know? And, uh, I was talking to a guy about it. He said, the incredible thing about it is this, which is quite unusual, is the second series is better than the first series. And it was really pretty good.

• 30:39Angela Hartnett?

  Yeah.

• 30:39Speaker 04

  It's such a good job to work on. When you turn up, you know, when you walk into somewhere and you go, oh, this is gonna be fun. This is gonna be all right.

• 30:47Angela Hartnett?

  It looks like you probably have great fun outside of recording.

• 30:50Speaker 04

  Yeah.

• 30:51Angela Hartnett?

  Like all the characters and the people.

• 30:52Nick Grimshaw?

  Yeah, great cast.

• 30:53Angela Hartnett?

  Yeah, great cast.

• 30:54Speaker 04

  The only difference now, is years ago you used to work on a series. You'd all be together and you'd all go out and you'd have a party. That is every night, you know? It's ridiculous, you know? Here we go. Am I still alive? I don't know. But now it's such a different kind of concept and world that you go to work and that's it, you go home.

• 31:13Angela Hartnett?

  Yeah.

• 31:14Speaker 04

  Now, it has to do with age as well, I'm sure the young ones have their moments, but but it is kind of a different vibe, it's more geared to the graft now.

• 31:22Angela Hartnett?

  Right.

• 31:22Speaker 04

  And then the party, years ago, the graft kind of came second, you know.

• 31:26Angela Hartnett?

  Yeah.

• 31:27Speaker 04

  And it was all about where we're going tonight.

• 31:29Nick Grimshaw?

  We um had Kaya Scotty-Larrio on.

• 31:32Speaker 04

  Yeah.

• 31:32Nick Grimshaw?

  On the show, like a while back, and we had a great time with her.

• 31:35Speaker 04

  She's a great girl.

• 31:36Nick Grimshaw?

  She did wanna go out after.

• 31:38Speaker 04

  Yeah, she would do.

• 31:39Nick Grimshaw?

  When we finished Dish, she was like, let's go to the pub.

• 31:41Angela Hartnett?

  She was, yeah.

• 31:42Nick Grimshaw?

  She was up for it, she was a lot of fun, but yeah, there's solid cast, we have Kaya, we have you, we have Theo James, Julie Richardson.

• 31:47Speaker 04

  Yeah.

• 31:48Nick Grimshaw?

  Vinnie Jones, there's Hugh Bonneville as well.

• 31:50Speaker 04

  Vinnie, Vinnie is so good in this series, it's it's really goo- good for him because he's for the first time he's had a chance to actually show a different side to him.

• 31:59Angela Hartnett?

  Yeah.

• 32:00Speaker 04

  And he does it perfectly, really does pull it off really well.

• 32:04Nick Grimshaw?

  Mm-hmm.

• 32:04Speaker 04

  Before, he was getting certain parts.

• 32:06Angela Hartnett?

  They were tight casting, yeah.

• 32:08Speaker 04

  Playing those parts, yeah, and doing whatever he could do to make them work, you know, but this, you see a really different side of him, you know, he's really learnt his craft and learnt his game, you know.

• 32:16Angela Hartnett?

  Yeah, it is a mega cast, I think it's brilliant.

• 32:19Nick Grimshaw?

  And it's Guy Ritchie directed.

• 32:21Angela Hartnett?

  Yeah.

• 32:21Nick Grimshaw?

  Um and Guy, we we, I swear we talked about Guy's tables before, because we we had Natalie Portman on.

• 32:27Speaker 04

  Yeah.

• 32:27Nick Grimshaw?

  And she was saying that Guy Ritchie like really made sure that um the the catering was good.

• 32:32Speaker 04

  Yeah.

• 32:32Angela Hartnett?

  Yeah.

• 32:33Nick Grimshaw?

  She said he puts on a good spread, was that the case on The Gentleman?

• 32:35Speaker 04

  Yeah, absolutely, yeah. But there's that old saying, an army marches on its stomach.

• 32:39Angela Hartnett?

  Yeah, yeah.

• 32:40Speaker 04

  When you go on a film set, and which we were, listen, I've watched some absolute shitholes on, you know, living in tents and and all that, and we get spoilt over the years, you know.

• 32:49Angela Hartnett?

  Yeah.

• 32:50Speaker 04

  I remember turning up in L A and having this Winnebago, and the the girl said to me, what water would you like, sir? I said, well, water, that's all right, babe, anything, she said, would you like Eviana? I said, any, anything, right, but anything else I could do for you, sir? I said, yeah, I'd love a map.

• 33:05Nick Grimshaw?

  Uh-huh.

• 33:06Speaker 04

  She said, what for? I said, for the Winnebago, I said, it's bigger than my [BLEEP] flat. I mean, it's ridiculous, that's how you get spoiled, you know, it was, I I mean, just for me, this is for me, I'm looking around, it is bigger than my flat, it was bigger than my flat, and it was quite crazy.

• 33:25Nick Grimshaw?

  So what would Guy, would Guy be having because of that outdoor table situation that Guy's got going on?

• 33:29Angela Hartnett?

  The designs.

• 33:30Nick Grimshaw?

  I'm obsessed with. We need to do Dish at Guy's on that outdoor table thing.

• 33:34Angela Hartnett?

  Love that outdoor table.

• 33:35Speaker 04

  What you were talking about with the big Winnebago, over the top, the gazebo.

• 33:39Angela Hartnett?

  Yeah.

• 33:39Speaker 04

  I mean, it's quite incredible, that.

• 33:41Nick Grimshaw?

  He was, he was sort of doing a display once at the Chelsea Flower Show, I took my mum.

• 33:45Speaker 04

  Yeah.

• 33:45Angela Hartnett?

  Yeah.

• 33:46Nick Grimshaw?

  And he was talking about like, you get your meat and you cook it on and blah blah blah, and he was doing a demonstration, and all these people around the table, and my mum went, it'd be lovely to do your ironing on. And Guy was like, yeah, yeah.

• 33:58Angela Hartnett?

  Press lovely on that, hot, nice and hot.

• 34:02Nick Grimshaw?

  That's not really what he's going for, he's going for like a mansion outdoor, like man fucking. Where did you guys meet, Ewan Guy, because?

• 34:12Speaker 04

  Years, we met years ago on um Lock, Stock and Two Smoking Barrels, I was gonna do it.

• 34:17Nick Grimshaw?

  Yeah.

• 34:17Speaker 04

  And then it got put back, and I was, I think I was doing something else, or just doing fancy, one another, and we kind of, we fell out a little bit, that was that, you know.

• 34:26Nick Grimshaw?

  And then when did you make, did you make up for this or pre this?

• 34:29Speaker 04

  Yeah, kind of this, yeah, because, yeah, I'd never worked with him before, and he, we'd grown up, you know.

• 34:34Angela Hartnett?

  Yeah.

• 34:35Speaker 04

  We'd become men. And, you know, it was, it was good, I'm glad as well, because, you know, at the end of the day, what's all about, when you're kids, you just get everything about everything, you know.

• 34:46Angela Hartnett?

  Life's too short, don't worry about that.

• 34:47Speaker 04

  And someone you're supporting people you that don't warrant you their support, you know, you know, you don't have a row because of you, you have a row because of someone else, and that person turns out not to be the person you should really be having a row about, you know, because they're a wanker.

• 35:00Nick Grimshaw?

  Mm-hmm.

• 35:01Speaker 04

  And you can tell I've had a couple of glasses.

• 35:03Nick Grimshaw?

  Yeah.

• 35:04Speaker 04

  A little bit, how you going?

• 35:07Angela Hartnett?

  It's all gonna come out now.

• 35:09Speaker 04

  There we go, there we go. I just crick me neck on it.

• 35:13Nick Grimshaw?

  Well, thank God you did, because it's it's really great telly, really, really.

• 35:19Speaker 04

  Yeah, I'm so pleased to be on it, to be honest with you, you know.

• 35:22Nick Grimshaw?

  Yeah.

• 35:22Speaker 04

  Because I always said, ah, I don't need to do a Guy Ritchie film, then you start watching what he does.

• 35:27Angela Hartnett?

  Hmm.

• 35:28Speaker 04

  And how good he is at what he does, you know, and it's not like anybody else does it, he does his own thing, sometimes it doesn't quite work, but it's still different.

• 35:39Nick Grimshaw?

  Mm-hmm.

• 35:40Speaker 04

  And he's brave enough to push it out there and have a go at it, you know, and you go, well, you know what, I'd I would like to work with someone like that.

• 35:47Angela Hartnett?

  I like his move.

• 35:48Speaker 04

  And it's all right, we had a cuddle, and we had a little dance around the room, and it was all right.

• 35:52Angela Hartnett?

  And he's got a certain style that's, I think, it's really energetic, his me, his art, you know, and I like the way he films them and shoots them, and the soundtracks are always brilliant.

• 36:01Speaker 04

  Yeah.

• 36:02Angela Hartnett?

  I love all the music he does, they're great.

• 36:04Nick Grimshaw?

  You can see The Gentleman series two on Netflix.

• 36:07Speaker 04

  What?

• 36:07Nick Grimshaw?

  Very soon, yeah, you can watch it. We wanted to go back if we can and have a reminisce of the uh the life and times of Ray Winstone, and there's so much that we wanted to talk to you about, there really is, but I wanted to go back to your big break and talk about Scum, because this was like nineteen seventy nine, and it was, it wasn't acting that got you the job, wasn't it, wasn't it boxing and like your confidence, but did you have aspirations to act, did you always wanna do it before?

• 36:34Speaker 04

  I went to drama college, I I don't have school play.

• 36:37Nick Grimshaw?

  Yeah.

• 36:37Angela Hartnett?

  Hmm.

• 36:37Speaker 04

  When I was, because there was a girl in the play, I'm really fancy, and I was playing football, boxing and all that, I had no interest in it at all, and I were doing a play called Emmy on the Detectives.

• 36:47Angela Hartnett?

  Oh.

• 36:48Speaker 04

  And the only part of me was the paper boy, in it, you know, can we read all about that, and all that, and I'd done this play, getting here, Iris.

• 36:57Nick Grimshaw?

  Result?

• 36:58Speaker 04

  And we'd, we'd, and done the thing, and my mum and dad come and see it, and I thought they they probably thought I was a little rascal or whatever, and they thought, oh, oh, everyone's laughing at what I'm doing and all that kind of stuff, I don't know why, I didn't know what I was doing, and um I ended up, they ended up going, well, you fancy doing that then, you know, because they wanted to keep me off the streets, I think, although I had boxing, and boxing was a great leveler.

• 37:26Angela Hartnett?

  Yeah.

• 37:26Speaker 04

  Because that really, you know, it was like the youth club thing, kept kids' head with an interest and things like that, so I went, yeah, yeah, I'm on that, you know, and you've got to remember, it was nine hundred quid a term, and that's back in seventy four, seventy five.

• 37:40Angela Hartnett?

  It's a lot of money back then.

• 37:41Speaker 04

  It's a lot of dough, and my mum and dad paid that for me to go there, so they must have been desperate to get me out there, right, and that's really where it kind of started, and I got expelled from there, a year, which I think the old man was pretty pleased about, it was nine hundred quid, three times, he could say, but I got expelled, but that was the day I got Scum.

• 38:00Angela Hartnett?

  Oh, right.

• 38:01Speaker 04

  It's the only reason I went up for Scum is because I got expelled.

• 38:04Angela Hartnett?

  Hmm.

• 38:04Speaker 04

  And I went to say goodbye to all the boys who were up for it, and I got the job on the way I walked down the corridor.

• 38:09Angela Hartnett?

  Yeah.

• 38:10Speaker 04

  Nothing to do with talent or anything, just the way you walk.

• 38:14Nick Grimshaw?

  Mm-hmm.

• 38:14Speaker 04

  And it just shows you a turn of fate.

• 38:16Angela Hartnett?

  Yeah, yeah.

• 38:17Speaker 04

  Sometimes can take you in a funny old direction, you know.

• 38:19Nick Grimshaw?

  Was there anything on the telly that you loved to watch, like or or an actor or a role that really got you excited about acting?

• 38:27Speaker 04

  No, I I I think at the time I was pretty lucky in the sixties when I was a kid, I was born in fifty seven, so coming through the sixties and that, and it it kind of changed the whole, like they call them kitchen sink dramas, right?

• 38:39Angela Hartnett?

  Yeah, yeah.

• 38:39Speaker 04

  And you had plays for the day and all that kind of stuff, but you had people on your screens that you could kind of relate to, like Albert Finney and, you know, like Saturday Night, Sunday Morning, and like Look Back at Anger, you know, and Richard Burton, you know, who was just a working class kid, they had this wonderful voice, you know, and you kind of look at them and you go, wow, and then you have young Anthony Hopkins coming through, and I was always kind of drawn to British kind of actors, because I kind of liked them kitchen sink dramas, but at the same time, I loved John Wayne and, you know, I loved, you know, John Wayne in The Searchers, James Cadney.

• 39:18Angela Hartnett?

  Hmm.

• 39:19Speaker 04

  I mean, James Cadney, my God, no one dies like James Cadney.

• 39:23Angela Hartnett?

  Yeah, yeah.

• 39:24Speaker 04

  You know, he'd fall down the stairs, get up and fall down, I just loved him, James Cadney, you know.

• 39:30Nick Grimshaw?

  One thing we wanted to talk about was Nil by Mouth.

• 39:32Speaker 04

  Don't start me off.

• 39:32Nick Grimshaw?

  Yeah.

• 39:33Angela Hartnett?

  Yeah.

• 39:33Nick Grimshaw?

  And there was a really nice uh thing that we read, that uh you had a great time with uh Gary Oldman, of course, the director, and Kathy Burke as well, that is a dream trio to hang out with.

• 39:45Speaker 04

  Yeah, it was, it was weird, because you kind of have to think about it after, because you're making a film about abuse.

• 39:51Angela Hartnett?

  Yeah.

• 39:51Speaker 04

  To yourself and to people around you, and it's it's funny how I felt about that whilst we was making it.

• 39:57Angela Hartnett?

  Hmm.

• 39:58Speaker 04

  Because I moved out of the house at home, not because I'm gonna go home and beat the wife up or anything like that, it was the fact that I just wanted to be on it and in the moment, this, right, and I lived pretty near where the set was, over in South London, you know, over south, I had my visa to get across the river, so, you know, and at the same time, I'd made a film called The War Zone, uh about paedophilia, you know, which really hurt to make, it was, it was hard work.

• 40:26Angela Hartnett?

  Hmm.

• 40:27Speaker 04

  But then I had to think back to Nil by Mouth, why didn't I feel the same about that, I made the film about abuse, they're both about abuse, but.

• 40:34Angela Hartnett?

  Yeah, of course.

• 40:34Speaker 04

  Why didn't I feel so bad about making Nil by Mouth like I did about The War Zone, you know, maybe because I was around friends, you know, good friends like Cathy and uh and Gary, or my, just a different environment, I don't know, but I had to really start questioning myself about what was important and what was the different levels of abuse, abuse is abuse, it's what it is, you know, so it was kind of an education for me, actually looking back on those, and mate, I've got to tell you, when writing's good, and what Gary Rip was fantastic, wasn't a lot we had to change.

• 41:14Nick Grimshaw?

  Mm-hmm.

• 41:14Speaker 04

  We didn't have to change anything, actually, we played with it.

• 41:17Angela Hartnett?

  Yeah.

• 41:17Speaker 04

  At times, you know, but it was such an honest look at a life I didn't know, I mean, I I knew it from afar.

• 41:26Angela Hartnett?

  Yeah.

• 41:27Speaker 04

  But not a life that I lived, but to actually get involved in that and understand it a little bit, and, you know, socially, I I think there's a lack of, I say that, but, you know, Stevie Graham's just made a wonderful thing, there are dramas out there, it's unfair that there's not, but we don't make enough of them anymore, it's kind of what our, what we are as a people, you know, the French still make films about the French and their culture, um I think we fall down sometimes when we try and make a film that's like American.

• 41:57Angela Hartnett?

  Hmm.

• 41:58Speaker 04

  The Americans do it very well, let them do it, you know, and I I I think we we could certainly.

• 42:04Nick Grimshaw?

  Yeah.

• 42:04Angela Hartnett?

  Honest and truthful, yeah.

• 42:06Speaker 04

  Because it proves it, Stevie Graham's film proves it, that people still wanna watch it and it wins awards and people are interested in that.

• 42:12Nick Grimshaw?

  And worldwide as well, it's not just here as well.

• 42:14Speaker 04

  Certainly, certainly, when it's done right and done properly, yeah, yeah, I think so.

• 42:21Nick Grimshaw?

  Okay, Ray Winston, we're gonna do your fast food quickfire answers, please. Tell us your favourite way to eat eggs.

• 42:27Speaker 04

  Okay, it's fast, isn't it? Yeah, go on. Scrambled.

• 42:29Angela Hartnett?

  Scrambled. What's your favourite sandwich, Philin?

• 42:32Speaker 04

  Oh, do you know what?

• 42:34Angela Hartnett?

  Go on.

• 42:34Speaker 04

  Mustard pickle.

• 42:36Angela Hartnett?

  Oh, nice, yeah, I like that.

• 42:37Nick Grimshaw?

  Uh, what is your favourite form of potato?

• 42:40Speaker 04

  Uh, roast.

• 42:42Angela Hartnett?

  Uh, what's your favourite herb?

• 42:43Speaker 04

  Uh, coriander, because I know you don't like it.

• 42:48Angela Hartnett?

  There's me cooking a lovely day of a soul, right?

• 42:52Nick Grimshaw?

  What's your, what's the best crisp?

• 42:55Speaker 04

  God should be salt and vinegar.

• 42:56Nick Grimshaw?

  Yes.

• 42:57Angela Hartnett?

  Yeah, good choice. What's your favourite kitchen utensil?

• 43:00Speaker 04

  Oh, knife.

• 43:01Angela Hartnett?

  Good answer. That's a good answer.

• 43:04Speaker 04

  No, it is, isn't it? You've got to have a good, good Japanese knife.

• 43:07Angela Hartnett?

  Yeah, if you don't have a good knife, get it.

• 43:09Nick Grimshaw?

  Um, what would you say is the best pasta?

• 43:11Speaker 04

  Just plain, normal pasta, but it's gotta be very good.

• 43:15Angela Hartnett?

  Oh, yeah, nice.

• 43:16Speaker 04

  Pasta be good, you can't beat, it's just normal, natural pasta, have it.

• 43:20Angela Hartnett?

  Yeah.

• 43:20Speaker 06

  Yeah.

• 43:22Angela Hartnett?

  What's your favourite item on a roast?

• 43:25Speaker 04

  Obviously the rib of beef.

• 43:26Angela Hartnett?

  Yeah.

• 43:26Nick Grimshaw?

  Rib of beef.

• 43:27Angela Hartnett?

  Nice.

• 43:27Nick Grimshaw?

  Um, what's Ray Winston's best beverage, hot or cold? You name it, one beverage.

• 43:33Speaker 04

  One beverage, Jameson's.

• 43:35Angela Hartnett?

  Nice choice.

• 43:36Speaker 04

  I like a Jameson's. I do, yeah.

• 43:40Nick Grimshaw?

  Now, one thing we want to talk to you about, Ray, was a great thing that we heard about, a thing called Gucci Day.

• 43:44Angela Hartnett?

  Oh, yes.

• 43:45Nick Grimshaw?

  And I don't know if it happens anymore, but it was a thing that you used to do with your mates.

• 43:49Angela Hartnett?

  Yeah.

• 43:49Nick Grimshaw?

  Way back when. Can you tell us all about Gucci Day, please?

• 43:53Speaker 04

  Well, it started when we were, I guess, young men, 16, 15, 16. And it was all having a bad pair of Gucci shoes.

• 44:01Angela Hartnett?

  Yeah.

• 44:01Speaker 04

  But now, we were all skinned. So, you would save up for a few weeks, have a few quid and go and have a drink. End up in Harvey Nix and all that. And we'd live properly for the day. Because there was an old saying where we came from, it's no good being poor and looking poor. But we'd all go out with the boys and we'd be immaculate. You would be, and it's amazing what a suit does when you look immaculate, a nice overcoat and your hair's done lovely, and you look like you should be there.

• 44:26Angela Hartnett?

  Yeah, yeah, yeah.

• 44:27Speaker 04

  Now, it was, the fact of the matter was, we called them Sloaneys. The girls would be from Sloane's Square and all that, you know, with a pearl necklace and all that. And the gees would be from the East End, and you'd tell them you were bank robbers. And they'd laugh.

• 44:41Speaker 04

  It's a bank rob, it's a bank rob. It's a, oh, it's a bank rob. So you're telling them, but you weren't. Obviously not, but you know, you're telling that and you're kind of be ordering champagne. And that was our Gucci, our Gucci Day.

• 44:53Angela Hartnett?

  Gucci Day, I love that.

• 44:54Speaker 04

  But it was a great bar. And it was owned by a guy called Peter Smith, funny enough.

• 45:00Angela Hartnett?

  Yeah.

• 45:00Speaker 04

  Peter Smith, but I still know Peter to this day, and his bar was at the back of, you've got Harrods and across the road, there was this bar. I can't remember the name of it, because if you can remember it, you wasn't really there.

• 45:12Angela Hartnett?

  Yeah.

• 45:12Speaker 04

  Right? But this bar would have every walk of life in it. It's a bit like Palici's, isn't it, in the East End, right?

• 45:18Angela Hartnett?

  Yeah, yeah, yeah, exactly. Everyone goes.

• 45:19Speaker 04

  Everyone walk of life and everyone's talking about the same thing.

• 45:22Angela Hartnett?

  Yeah.

• 45:22Speaker 04

  You know, you're all in the conversation.

• 45:24Angela Hartnett?

  Yeah.

• 45:24Speaker 04

  Well, Peter's bar was absolutely fantastic. I mean, you go in there, lobster, you see Bob Geldof, oh, Bob, ah, Bob. But you'd have racing car drivers.

• 45:33Angela Hartnett?

  Yeah.

• 45:33Speaker 04

  You'd have kids who worked in Harrods. You'd have kids out of East End and South London.

• 45:37Angela Hartnett?

  Yeah.

• 45:37Speaker 04

  And you'd have barristers and all these, there was all different sort of people, was all having a conversation. That's a bar.

• 45:44Angela Hartnett?

  Yeah, yeah, of course.

• 45:45Speaker 04

  You know, there's one in New York like it, and it's my favourite bar that's not in this country.

• 45:50Angela Hartnett?

  Yeah.

• 45:50Speaker 04

  It's the Hudson Book Bar.

• 45:51Angela Hartnett?

  Oh, yeah.

• 45:53Speaker 04

  Right on Hudson.

• 45:53Angela Hartnett?

  Yeah, they're Hudson Street, yeah.

• 45:55Speaker 04

  It's an old cigar bar. And you'd go in there, you'd have a lardy, right, and they'd play Frank Sinatra. And everyone to sit at the bar, you can be on your own, and you'd have a conversation with people.

• 46:05Angela Hartnett?

  Yeah.

• 46:05Speaker 04

  That's a bar.

• 46:06Angela Hartnett?

  Yeah.

• 46:07Speaker 04

  You get them in Ireland.

• 46:08Angela Hartnett?

  Yeah.

• 46:08Speaker 04

  And you get them in New York, and you get them in London.

• 46:11Angela Hartnett?

  Mm.

• 46:11Speaker 04

  Not so much now, I guess, you know, but they were, that's my sort of bar.

• 46:15Angela Hartnett?

  Yeah.

• 46:15Speaker 04

  And the munchies always good.

• 46:17Angela Hartnett?

  Yeah.

• 46:18Speaker 04

  The food, for some reason, always works. Because the governor knows how to run a pub.

• 46:24Angela Hartnett?

  Yeah, yeah, yeah.

• 46:25Speaker 04

  You know? And that's, that's my kind of guy. So the Gucci Day ended up in there.

• 46:30Nick Grimshaw?

  Yeah, yeah, yeah.

• 46:31Speaker 04

  And we already actually stopped doing it, really, I suppose, because we lost a couple of guys. And, uh, I suppose about, about five or six years ago.

• 46:40Angela Hartnett?

  Oh.

• 46:40Speaker 04

  Yeah. I'm sure we will revisit.

• 46:43Nick Grimshaw?

  Revisit.

• 46:43Angela Hartnett?

  Yeah.

• 46:46Nick Grimshaw?

  Okay, Ray, we come to the end of the show. This is our end of the show question, for your chance to win this goodie bag as models here.

• 46:54Speaker 04

  Oh, all right.

• 46:55Nick Grimshaw?

  By Angela.

• 46:56Speaker 06

  And we've got some salted caramel truffles for you as well.

• 46:58Nick Grimshaw?

  Oh, go on, get them, get them.

• 47:00Angela Hartnett?

  I liked it on the way home.

• 47:02Nick Grimshaw?

  Yeah, go on. Oh, go on, they're only little.

• 47:04Speaker 04

  Open up there, we'll all have them.

• 47:05Nick Grimshaw?

  Yeah, go on, they're only little.

• 47:07Speaker 04

  Do you eat the gold and all?

• 47:08Nick Grimshaw?

  Yeah, I eat all, little salted caramel.

• 47:10Angela Hartnett?

  Sprayed, yeah.

• 47:10Nick Grimshaw?

  Yeah.

• 47:14Nick Grimshaw?

  Delicious.

• 47:15Angela Hartnett?

  Love that one, sure, why not?

• 47:17Speaker 06

  But we don't want to eat the salted.

• 47:18Speaker 04

  No, bro.

• 47:20Angela Hartnett?

  I bet they're really good if, like, cold from the fridge.

• 47:22Speaker 04

  They'd be really good if the box was that big.

• 47:24Angela Hartnett?

  Mm.

• 47:26Nick Grimshaw?

  Oh, they are good.

• 47:27Speaker 04

  Yeah, I'll get them over there.

• 47:30Nick Grimshaw?

  Ray, your end of the show question.

• 47:32Speaker 04

  Yeah.

• 47:32Nick Grimshaw?

  Here we go.

• 47:33Speaker 04

  Right.

• 47:33Nick Grimshaw?

  To win the Waitrose goodie bag, all you need to do is answer the following question.

• 47:39Speaker 04

  All right.

• 47:39Nick Grimshaw?

  How would you?

• 47:40Speaker 04

  Yeah.

• 47:41Nick Grimshaw?

  Inspire West Ham to get out of the Championship next year? So they've gone down, so we need them to go up, is that the question?

• 47:48Angela Hartnett?

  Yeah, they've gone down to learn.

• 47:50Speaker 04

  This one is for them, I don't think they will get out of it this year. But I think, but I don't think it's such a bad thing.

• 47:57Nick Grimshaw?

  Okay.

• 47:57Speaker 04

  Because they'll have to unload a lot of players, and that will bring the kids through. And I think to have a really good side, you've got to have the spine of your team as your local boys. You've got a few other players in there and all that, but so if you've got one or two, three, four of spine from the local community, where it means something, you've got a chance. But how would I inspire them?

• 48:20Nick Grimshaw?

  Mm-hmm.

• 48:22Speaker 04

  If you don't get back to the Premiership next year, I should come round with the boys and give you all a nice beating.

• 48:34Nick Grimshaw?

  I think that's correct.

• 48:35Angela Hartnett?

  I think that's the answer.

• 48:42Nick Grimshaw?

  Uh, Ray, the goodie bag has got to be yours for that.

• 48:44Angela Hartnett?

  Yes, it's yours.

• 48:45Nick Grimshaw?

  Come on, come on, the goodie bag is yours.

• 48:48Angela Hartnett?

  Oh, Ray, that was so fun.

• 48:50Nick Grimshaw?

  Thank you.

• 48:50Angela Hartnett?

  Love you.

• 48:51Nick Grimshaw?

  So fun.

• 48:52Speaker 04

  That was beautiful.

• 48:53Angela Hartnett?

  Such good.

• 48:53Speaker 04

  Thank you very much.

• 48:54Angela Hartnett?

  Pleasure, no, it's pleasure.

• 48:55Nick Grimshaw?

  Thank you, Ray. A round of applause for our wonderful guest, Ray Winston, everybody. Thank you, Ray.

• 49:04Nick Grimshaw?

  Massive thank you to Ray Winston.

• 49:05Angela Hartnett?

  Yes.

• 49:06Nick Grimshaw?

  Uh, I hope you enjoyed that episode with Ray, did you?

• 49:08Angela Hartnett?

  I did, he was fun.

• 49:09Nick Grimshaw?

  Oh, me too.

• 49:10Angela Hartnett?

  We loved it, we loved it.

• 49:11Nick Grimshaw?

  Um, before we go, we have an email from Neil, who's from Scotland.

• 49:17Angela Hartnett?

  Oh, I doubt it's my Neil.

• 49:19Nick Grimshaw?

  Not your Neil, no, it's not your Neil, no, no, no, no. Um, long time listener and lover of the show, been getting in touch with a wee revelation I wanted to thank Angela for.

• 49:28Angela Hartnett?

  Okay.

• 49:29Nick Grimshaw?

  I was watching a recent demo cooking video that you did, and I spied how Angela was cracking eggs just by tapping them on a table. I've always cracked eggs on the edge of a bowl or the side of a pan, thought this was the only way. Who knew a simple tap on the flat surface got rid of any mess or bits of shell getting in? He says, my scrambled egg making has now been transformed for the better, as Nick might jest, it's been life changing. So you'd just bang your egg on a flat surface?

• 49:56Angela Hartnett?

  Tap it on us, whatever's there. I mean, if there's a bowl, I'll do it on the bowl, but generally on a surface, yeah.

• 50:00Nick Grimshaw?

  A dog, a neighbour, anything like that.

• 50:03Angela Hartnett?

  Yeah, a head.

• 50:05Nick Grimshaw?

  Yeah.

• 50:07Nick Grimshaw?

  You'd like that to say. No, I always do it on the edge or something.

• 50:10Angela Hartnett?

  Yeah.

• 50:11Nick Grimshaw?

  But I've seen you do that, and it feels, feels chefy.

• 50:13Angela Hartnett?

  It's more chefy, more Michelin. Bowl, I think bowl probably not, because he's right, the egg makes shell, whereas on the surface, you know, it's easy.

• 50:21Nick Grimshaw?

  Flat, yeah.

• 50:21Angela Hartnett?

  Yeah.

• 50:22Nick Grimshaw?

  So, yeah, Neil, that's the way to do it. Don't crack your egg on a edge. Uh, if you ever want to contact us, you can do, it could be a question, could just be a statement about eggs. Uh, [email protected] is the way to do it. Um, well, thank you for that, Neil, and thank you for listening, thank you for watching. We'll see you next week for more.

• 50:43Angela Hartnett?

  Dish.

• 50:47Nick Grimshaw?

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

• 50:54Angela Hartnett?

  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.

• 51:03Nick Grimshaw?

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

• 51:09Angela Hartnett?

  Dish from Waitrose is a Cold Glass Production.

• 51:12Speaker 07

  Waitrose, the home of food lovers.