Pod Insights Dish Stephen Graham and Erin Doherty enjoy a feast of dal gosht About this episode The Golden Globe winners join us for a tasty Dish dinner.
We return back from a break with a full table hosting two incredible actors, Stephen Graham and Erin Doherty. Just days after their Golden Globes success (where they both won awards for their roles in Adolescence), Stephen and Erin join us to chat about Season 2 of A Thousand Blows, now streaming on Disney +. The series sees them reprise their roles as bare-knuckle boxer Sugar Goodson and notorious criminal Mary Carr in the historical drama set in the East End.
But before any chat, Stephen needs to be fed. He is starving! Angela delivers with a dal gosht, a north Indian curry from Mallika Basu, where lamb falls off the bone into a sauce packed with spiced lentils. The Waitrose wine experts have paired the meal with a bottle of cave de Turckheim Gewurztraminer, but our quartet are focusing on spicy rum sours, made with non-alcoholic rum. To finish, Angela makes a last-minute decision to pull together a millefeuille, under Stephen’s watchful gaze.
It’s a brilliant episode to launch our ‘Dish Eternal Infinity’ season, with chat about the perfect pan of Scouse, the merits of prawn cocktail crisps (Erin, we’re with you on that one), and there’s a Dish debut for a Lazy Susan.
As for Stephen’s hunger? Most definitely dealt with!
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for dal gosht was created for Waitrose by Mallika Basu
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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Transcript 11,478 words · 7 speakers
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.
1:04 Speaker 02 Hello. Hello.
1:06 Speaker 03 Hello. Come on, get on with it.
1:08 Speaker 02 Hello and welcome to Dish from Waitrose. I'm Nick Grimshaw.
1:11 Speaker 03 And I'm Angela Hartnett.
1:12 Speaker 02 That's right, baby.
1:15 Speaker 02 Well, welcome, everybody, to this, a brand-new episode of Dish, a brand-new season of Dish.
1:20 Speaker 03 Yes, season nine.
1:21 Speaker 02 Season nine, series nine, season nine.
1:24 Speaker 03 Series nine, yeah.
1:26 Speaker 02 Season nine, yeah. But, do you know what? This is actually our last season.
1:29 Speaker 03 I know, it's all over.
1:31 Speaker 02 So the news is, there's not going to be a season 10, because there's not going to be any breaks.
1:36 Speaker 03 Yes.
1:36 Speaker 02 Dish is now Dish Eternal Infinity.
1:41 Speaker 02 It ain't stopping. It's every hour on the hour. Guests, pasta. No, we're basically just going to do it every week.
1:49 Speaker 03 It's still going to be every Wednesday, though, isn't it?
1:50 Speaker 02 Yeah, every Wednesday.
1:51 Speaker 03 Just checking.
1:52 Speaker 02 But sometimes, as you would have experienced over the past few weeks, we've been off.
1:55 Speaker 03 Yeah.
1:55 Speaker 02 But now, it ain't gonna stop.
1:58 Speaker 03 We're gonna be in your lives every Wednesday, whether you like it or not.
2:01 Speaker 02 The guests are hungry, the listeners are soft.
2:07 Speaker 03 And you've lost the plot.
2:08 Speaker 02 How do you feel about doing it every week?
2:10 Speaker 03 Well, we don't do it every week.
2:12 Speaker 02 Excuse me, it's live!
2:13 Speaker 03 It's live, my left... I was gonna say left bollock, but I don't have a left bollock.
2:20 Speaker 03 Oh, it's a long day. Kitchen time and all the jazz getting the best of me.
2:23 Speaker 02 And well, we've got a really exciting episode for you today. Two excellent actors are joining us on the show. Who've actually just won Golden Globes for their roles in Adolescence. And Adolescence is really one of those shows that became a real talking point for the entire country and the world, really, really was. You know, such a talked about, celebrated show. So we have Stephen Graham and we have Erin Doherty with us on the show. They just won a Golden Globe each.
2:52 Speaker 03 Golden Globes, I know.
2:53 Speaker 02 For their roles in Adolescence. So yeah, we'll be catching up with them very soon and talking to them all about the show.
3:00 Speaker 03 Super excited about this.
3:01 Speaker 02 Me too. And they've also got a new show as well. The second series of A Thousand Blows. But yeah, have you met either of these before?
3:08 Speaker 03 No. But I've huge, I mean, I think she's brilliant because I watched her in The Crown and she's incredible. I mean, I think Stephen Graham's what, early 50s?
3:16 Speaker 02 He's 52.
3:17 Speaker 03 52, there you go. But he's somewhere, you know, he's been around and he's been in so many shows. You know, from The Accused, from Line of Duty, he was in Coronation Street. He's one of these actors. And then suddenly he got this, you know, he was in Pirates of the Caribbean. He was in The Irishman, you know, he's in huge, massive things. And when he gets his awards and accepts them, he's the most down to earth. He is. I imagine he's not going to be any different from when you meet him. He's just a normal guy. He's not going to come with 20 people, he's just going to come in and chat and eat.
3:49 Speaker 02 They came on the radio with me last year around the time of Adolescence. Both of them together. And they had a really great morning with him. They were really good, they were really easy. And like, you could tell they had a really great relationship with one another, you know?
4:02 Speaker 03 That's good, yeah.
4:03 Speaker 02 So yeah, a good episode for you today. Welcome to the final season. And let's welcome Stephen Graham and Erin Doherty. Let's get them in. Hi. Welcome, guys. How are you? Very good, thank you. You all right? Yeah, mate. And, how are you? I'm well. Are you? Yeah, good. I'm starving. Oh, you're starving. That's all we want to hear. I'm absolutely starving. Starving.
4:30 Speaker 03 Come ahead then, hurry up, let's go. He's slow, he's slow.
4:33 Speaker 02 You starve and you starve.
4:34 Speaker 03 No, and where's the plates and that? Oh, John, we have to chat a bit. It's a podcast. Yeah, but crap. You'd have a little bit of that. How? But I need a plate, don't I?
4:43 Speaker 04 I'm starving, I'm having a mummy all morning.
4:46 Speaker 02 Yeah, get him, do you want some of these?
4:47 Speaker 04 Get a pop of Dom's, eh?
4:49 Speaker 05 Oh my word, I've never seen you like this. What is going on?
4:56 Speaker 02 Our guests are here, Angela, two guests with us right now, who have come in and said, "We're starving."
5:02 Speaker 04 We're starving.
5:03 Speaker 02 And two wonderful actors who recently came home with Golden Globes in their luggage.
5:11 Speaker 02 Hello, round of applause, Aaron Doherty and Stephen Graham, everybody.
5:16 Speaker 02 Welcome.
5:17 Speaker 03 Welcome.
5:18 Speaker 05 Thanks for having us.
5:18 Speaker 02 Oh my god, thank you for coming to see us, how are you?
5:21 Speaker 03 So excited.
5:22 Speaker 04 Stunned, yeah.
5:23 Speaker 05 Starving, starving.
5:24 Speaker 04 Absolutely starving, we've been doing lots of bits and bobs all day.
5:27 Speaker 03 You've been working today.
5:28 Speaker 05 Yeah, we've had little bits and bobs since this morning.
5:32 Speaker 03 Okay.
5:33 Speaker 05 So this is our last thing though, so we're very, very happy to be, this is it. We both go home after this.
5:38 Speaker 02 This is it.
5:39 Speaker 04 A wonderful way to end the day.
5:41 Speaker 02 Thanks for coming to see us, guys. Thank you for not eating.
5:45 Speaker 03 Yeah.
5:45 Speaker 02 And coming to dish starving, that's what we want, innit? We want a hungry guest, we want a hungry guest.
5:50 Speaker 03 We do, yeah.
5:51 Speaker 02 Well, yeah, we should start by saying massive congratulations. So we're, you know, straight fresh from the Golden Globes just a few days ago. It was amazing to see, so massive congratulations, it really, really was.
6:03 Speaker 05 Well, hopefully next year, because they start doing Golden Globes for podcasts.
6:06 Speaker 02 Well, hello.
6:07 Speaker 05 I love the news, yeah.
6:09 Speaker 02 Imagine the four of us in Hollywood.
6:11 Speaker 04 They did, yeah.
6:12 Speaker 05 Come on, so much.
6:13 Speaker 04 Snoop into the juice, Steve.
6:14 Speaker 02 Yeah.
6:15 Speaker 04 Yeah, he did, yeah.
6:16 Speaker 05 Yeah, you can get one from Snoop.
6:17 Speaker 02 Okay, so next year, us four in Hollywood.
6:20 Speaker 05 Yeah.
6:22 Speaker 02 I think we're definitely in with a chance.
6:25 Speaker 05 Why not?
6:25 Speaker 03 Why not?
6:26 Speaker 02 But yeah, tell us, tell us all about what the night was like for you, because is it, what, is it, is it in the, is it a daytime thing, Golden Globes, or is it like early evening?
6:35 Speaker 05 Early evening. But if you're, when you're getting into your glam, it starts pretty early on. So it is an all day situation, but we rounded it off with a dance party. And that is, that was the best part about it. We were on that floor.
6:50 Speaker 03 And did you all stay together, partying together?
6:52 Speaker 05 Yeah.
6:53 Speaker 03 Yeah, that's what it looked, it looked great like that on social media, you were hung out together, I liked that, I thought that was brilliant.
6:58 Speaker 04 Yeah, we had our misses, we did.
6:59 Speaker 05 Yeah, they were both there.
7:01 Speaker 04 Yeah, it was really lovely, we had a wonderful time.
7:04 Speaker 02 Nice to do, well, it was great to see, it really was.
7:06 Speaker 03 Well deserved, I mean, come on, let's be honest, it was brilliant.
7:09 Speaker 02 And such, you know, a loved show and such an important show, so it was really good to see. And how was the party? Because I saw that you must be in a room with, with people that you've grown up with or love or respect. You, you saw Queen Latifah got a shout out.
7:22 Speaker 05 Yeah.
7:22 Speaker 02 Yeah, of course, I loved you doing your speech, being like, Queen Latifah.
7:26 Speaker 04 Wait, it's Queen Latifah, isn't it?
7:28 Speaker 05 Yeah.
7:28 Speaker 04 Yeah. She's called a queen for no, no other reason than she is a queen, you know what I mean? That was mental.
7:33 Speaker 02 Yeah.
7:35 Speaker 04 Sean Penn.
7:36 Speaker 05 Sean Penn.
7:36 Speaker 04 Sean Penn came over.
7:38 Speaker 05 That's crazy.
7:39 Speaker 03 Yeah.
7:40 Speaker 04 I kind of blew my mind now, you know what I mean? I still can't quite fathom it, I'm still the kid who watches telly and sees these people and then doesn't think that these people know me or. So I'm always blown away when they speak about our wedding and stuff like that, because it's still a strange concept, isn't it?
7:55 Speaker 03 Yeah.
7:56 Speaker 04 You know what I mean?
7:56 Speaker 05 Yeah, like Julia Roberts.
7:58 Speaker 04 It's jarring.
7:58 Speaker 05 Julia Roberts is in that room, you're just like, what? On what planet are we in a room with Julia Roberts and Bill Clodagh?
8:04 Speaker 04 Exactly.
8:04 Speaker 03 Yeah, I know, yeah, yeah, it doesn't make sense, does it?
8:07 Speaker 05 No, it doesn't make sense.
8:08 Speaker 03 Yeah.
8:08 Speaker 04 At all?
8:08 Speaker 05 No.
8:09 Speaker 02 No. It makes sense to us.
8:10 Speaker 03 It does make sense, yeah.
8:12 Speaker 02 Definitely makes sense to us, but yeah, massive congrats. And then how is it like when you, it must be amazing when you win, but also is it kind of terrifying, nerve wracking, knowing that you've got to stand up in front of Julia Roberts? Let me just.
8:23 Speaker 03 Because you don't know at all, do you?
8:25 Speaker 05 No.
8:25 Speaker 02 You don't know.
8:26 Speaker 03 Yeah, you don't, there's no.
8:27 Speaker 02 But there must be a thing in your head where you're like, maybe I'm going to have to do a speech in front of Julia Roberts.
8:32 Speaker 05 I've never actually spoken to you about this, how do you like go into that day being like, I might have to get out there?
8:37 Speaker 04 I don't think like that, look, the best expectation is no expectation, you know what I mean? And if I'm honest, I don't even prepare a speech because I don't think I'm.
8:46 Speaker 03 Win.
8:46 Speaker 04 Do it. And then I think, once you do prepare it, then it's over, you're never gonna win. Do you know what I mean?
8:50 Speaker 03 Yeah, that's true.
8:51 Speaker 02 I love seeing good speeches when they're natural and you're reacting. And I think as a viewer, you love seeing someone win. And they don't know what to say.
8:58 Speaker 03 Yeah.
8:58 Speaker 02 Because I mean something to them. They're not like, thanks to.
9:01 Speaker 03 Who was it? Was it, was it Joe Pacey who got the Oscar? And he walked on stage for Goodfellas and he just went, thank you. And just walked off stage. I love it. That was it?
9:10 Speaker 04 I've seen that, yeah.
9:10 Speaker 03 But I just think that's brilliant. Because, you know, because some, let's be honest, it's like, thank God, my age and my mother, my cat. We're just like, alright, come on, now.
9:18 Speaker 04 You know what? I've seen that. I've done that. And I've thought, that's unbelievable, like.
9:21 Speaker 03 Yeah, yeah. It's amazing.
9:23 Speaker 04 There's something about that. He just goes, thank you. And it leaves.
9:25 Speaker 03 That's real class, I thought. I just really love that.
9:27 Speaker 04 It's next level, that, isn't it?
9:28 Speaker 03 Yeah, that is. Next time.
9:29 Speaker 04 Next year.
9:30 Speaker 03 I was gonna say. Thank you. Yeah, when we're on the podcast, we go, thank you. And off.
9:33 Speaker 02 Yeah, straight off there.
9:34 Speaker 03 Yeah.
9:35 Speaker 02 And so we're gonna start with a cocktail.
9:36 Speaker 03 Yep.
9:37 Speaker 02 To cheers.
9:38 Speaker 04 Or if I chose to go, sorry.
9:39 Speaker 03 Yeah, not at all.
9:40 Speaker 02 So we're having an out of the box.
9:41 Speaker 03 Congratulations.
9:42 Speaker 04 In the eyes, in the eyes.
9:43 Speaker 03 In the eyes.
9:44 Speaker 04 In the eyes, in the eyes.
9:46 Speaker 02 Cheers.
9:47 Speaker 03 In the eyes. Cheers. In the eyes.
9:49 Speaker 04 In the eyes.
9:50 Speaker 02 In the eyes.
9:50 Speaker 04 In the eyes.
9:51 Speaker 02 In the eyes.
9:52 Speaker 03 Good luck.
9:53 Speaker 04 Good luck. I used to say that.
9:54 Speaker 03 Yeah, it's true though.
9:55 Speaker 04 Me and my dad would look at everyone on the table, in the eyes, in the eyes. And they'd be like, alright.
9:58 Speaker 03 Oh, that's delicious.
10:00 Speaker 02 Yeah, so like a spicy rum sour. An alcohol-free rum, like we've done. It's great, that, though.
10:05 Speaker 04 That's delicious.
10:06 Speaker 03 I like that, yeah.
10:06 Speaker 02 It's good, that. Real good.
10:07 Speaker 04 Really good.
10:08 Speaker 02 And we've had a mad day today, actually, Dish, because we've, we've had a real busy one of great people. And then it's been like a mad day of, of connections. And because we just had Tom Davies on.
10:18 Speaker 03 Mm.
10:18 Speaker 02 And Tom Davies was in A Thousand Blues, of course.
10:22 Speaker 04 Lovely Tom.
10:22 Speaker 02 And.
10:23 Speaker 03 Big Tom.
10:24 Speaker 02 He was so great. Lovely, lovely big Tom.
10:25 Speaker 04 He's in my phone under Big Tom.
10:26 Speaker 02 Big Tom?
10:27 Speaker 03 Is he?
10:27 Speaker 04 And he's big.
10:28 Speaker 03 He is Big Tom.
10:29 Speaker 04 And his name's Tom.
10:30 Speaker 03 Yeah. Yeah.
10:31 Speaker 04 Makes sense.
10:32 Speaker 03 Yeah.
10:34 Speaker 02 Big Tom is a mountain of a man, really.
10:36 Speaker 04 Yeah.
10:36 Speaker 02 And then we had Ramesh on as well.
10:39 Speaker 05 I love that.
10:40 Speaker 02 We didn't mention this to Ramesh, but he was your.
10:42 Speaker 05 He was my head of sixth form.
10:44 Speaker 02 Head of sixth form?
10:45 Speaker 05 How random is that?
10:47 Speaker 02 So random, isn't it?
10:48 Speaker 03 What is that?
10:49 Speaker 04 I love that story.
10:50 Speaker 05 I got kicked off of English Lit by him.
10:53 Speaker 03 Did you? No, we didn't know that.
10:55 Speaker 05 He had to pull me and my dad into him and be like, look, Erin, you haven't read the books, you gotta go.
10:59 Speaker 03 You gotta go.
10:59 Speaker 05 No. So he kicked me off English Lit.
11:01 Speaker 03 Wow.
11:02 Speaker 05 Yeah, I know. Not in a mean way. I'm not throwing any shade. He had to do his job. I didn't, I didn't, I didn't read the books. I had to get off that call.
11:13 Speaker 03 Yeah, he called you out.
11:14 Speaker 05 He did, quite right.
11:15 Speaker 02 Yeah.
11:16 Speaker 05 Yeah.
11:16 Speaker 02 I love that.
11:17 Speaker 04 Wow.
11:17 Speaker 02 That is a mad old story.
11:18 Speaker 03 God, the layers of connections. That is brilliant, though.
11:21 Speaker 02 The fact that he was here today.
11:22 Speaker 05 I know. I'm gutted I missed him.
11:24 Speaker 02 Um, well, we're gonna go through some of your food likes and your food dislikes. Um, Stephen, you love m- millefeuille. Is that what I'm saying?
11:32 Speaker 03 Millefouille.
11:32 Speaker 02 Millefouille.
11:33 Speaker 04 Millefouille or millefouille?
11:35 Speaker 03 Millefouille or millefouille.
11:36 Speaker 04 Millefouille.
11:37 Speaker 03 Either way.
11:37 Speaker 05 Why are you...
11:38 Speaker 03 So I'm listening to you, Stephen.
11:40 Speaker 04 Millefouille.
11:40 Speaker 03 You say it. Stephen Graham says it, that's how it is.
11:44 Speaker 04 Millefouille.
11:45 Speaker 02 Which is that, like, the, the, the odd thing, it was introduced to me from watching Bake Off, basically.
11:49 Speaker 04 Okay, yeah.
11:50 Speaker 02 It was like the hard thing. So what is it? Andrew, it's like a very delicate layer of pastry.
11:55 Speaker 03 It's puff pastry that's risen very high, and then you put two, three layers and cream in one layer, or whatever you want. Puff pastry, then raspberries and icing sugar, and it's just, yeah, I mean, it's basically cream, sugar, and, you know.
12:07 Speaker 02 It's beautiful.
12:08 Speaker 03 Delicious, yeah. It is right. If you like pastry, it's great.
12:11 Speaker 04 And it's a posh version of an old fashioned custard slice.
12:14 Speaker 03 Yes, it's true.
12:15 Speaker 04 That I used to get in Sei- I used to find them in Sei- I used to get them in Sei's.
12:18 Speaker 03 I love a custard slice.
12:19 Speaker 04 For me school dinner.
12:20 Speaker 03 Yeah.
12:20 Speaker 04 But when I'd, when we'd go to townie and you'd go to Sei's and we'd get a chea- I'd get a cheese patty and, and a custard slice.
12:26 Speaker 03 Yeah, that's right.
12:27 Speaker 04 And then sometimes when you felt really decadent, you'd have a cream slice.
12:30 Speaker 03 Yeah.
12:30 Speaker 04 And the girl behind it, kind of woman, go, "The fresh cream, them lads." And you'd go, "Aye, thank you." So that's where it comes from, and then I, then as I grew up, I grew up. My palate matured.
12:39 Speaker 03 Yes, yeah.
12:40 Speaker 04 And now I like the millefouille.
12:41 Speaker 03 Yeah, very nice.
12:42 Speaker 02 Well, earlier on, we were like, "Why don't we do one for Stephen?" And when I say "we", it's, it's Angela's doing the, the heavy lifting. But we're like, we said we had a busy day, three people, three menus, and it, it wasn't gonna work. And then just before you came, Andrew was like, "I'm gonna do it." And we were like, "What?", and someone ran in and was like, "She's doing it." And the room was like, "What?", "You've made a millefouille?"
13:07 Speaker 03 Well, it's at the back, so I'm, I've just gotta put it together. So talk amongst yourself in a bit when I put it together, and it should be fine.
13:13 Speaker 05 That's a big deal.
13:14 Speaker 04 That's amazing.
13:17 Speaker 02 No, but I've heard you bang on about them.
13:19 Speaker 04 Oh, get ready.
13:20 Speaker 05 Oh my god.
13:22 Speaker 04 And I can imagine this one's gonna be the bollocks.
13:24 Speaker 05 It's gonna be that.
13:25 Speaker 04 It's gonna be the bollocks, I promise you.
13:27 Speaker 03 Oh god, the pressure now, this is gonna be the bollocks.
13:30 Speaker 02 What was the turning point? What made you be like?
13:33 Speaker 03 Because we've had a lot, we've had a lot of pastry today. We had a pie, we've had, yeah, it's a lot. And I saw this pastry in the fridge and I thought, oh, go on. And I tried it. I wanted to see that it was rising. So I just put a little bit in the oven while I was getting ready on everything else. And I said, oh, it works. It's great. So I said, oh, go on then, Sam, we'll make it. This is right. She's gonna do it. I said, yeah, go on. I just need this, this. So let's see. Fingers crossed.
13:53 Speaker 04 Yeah.
13:53 Speaker 03 Anyway, we've got a lot to do before then, so.
13:55 Speaker 02 And we also never do a dessert as well.
13:57 Speaker 03 We never do dessert. Because they've got these awards, you know, these gold ones.
14:05 Speaker 02 It was worth it.
14:06 Speaker 05 I love it, this is it now.
14:08 Speaker 04 What was your best thing about your Golden Globe? The milkshake?
14:12 Speaker 02 You're also, Stephen, a big fan of curry goat. You are also, well, you're a big fan of curries as well.
14:18 Speaker 05 Love curry. I love a curry.
14:20 Speaker 02 What's your favourite curry? What do you like?
14:21 Speaker 05 Ooh, um, I mean, I love a Thai red curry. Like, that's one of my favourites. I love red curry. Like, that's, that's a big deal for me.
14:29 Speaker 02 And do you like to make a red curry? Is it something you like to make?
14:32 Speaker 05 I would love to learn.
14:33 Speaker 02 Yes.
14:33 Speaker 05 So that would be a big deal for me. Because it's the one thing, I think, because I treasure it so deeply, I don't want to mess it up myself.
14:39 Speaker 02 Yeah.
14:39 Speaker 05 So I actually don't go near it. Whereas other dishes that I'm not that, like, into, I'm like, well, I could give that a go. Like, I've tried a pie.
14:45 Speaker 03 And you'd be announced to Thailand and stuff.
14:47 Speaker 05 No, so that's what I'm like, I'm saving it. So I want to go out there and really go there, rather than like a quick trip.
14:54 Speaker 04 We were travelling, just in my, we were, we were in Thailand, me and my mates years ago, and we're on the same. And we were in Thailand and we, we hadn't eaten for about three days. We were starving. And then, worse than now. And we get, we get to this beach thing in, on the beach, obviously. And it was called Mama's Kitchen, right? And we went, oh, we had a couple of quid and we said, can we have a chicken curry please? And she was like, no, no, no. And we go and sit down and we sat down and then you just did, she picked this chicken up and just went, wallop, chopped its head off. And then she starts plucking it and we were like.
15:25 Speaker 03 Wow, yeah.
15:26 Speaker 04 What the [bleep].
15:29 Speaker 04 Came over them. It was the nicest food.
15:31 Speaker 03 Yeah.
15:32 Speaker 02 It was pretty fresh.
15:33 Speaker 03 That's it.
15:33 Speaker 04 Right. Wow, in front of you.
15:35 Speaker 05 I don't know how I feel about that.
15:37 Speaker 03 Where do you think it comes from?
15:38 Speaker 05 I know where it comes from, but like, I, I, I don't, I haven't like seen them five minutes beforehand.
15:43 Speaker 03 No, and it was amazing to just.
15:45 Speaker 04 Watch her pick it up and throw it on the thing.
15:46 Speaker 03 Wow. But that's that's that farm life. When I was up pairing in Italy, they said, oh, go down to the farm and get the chicken. I thought I was just going to like the farm shop to buy the chicken. And the signora goes, allora, quale? And I said, and she literally said, point the chicken out and sort of run it. And she did exactly that, grabbed it. And then went like that. I said, no, no, no, you've got to pluck it at least.
16:06 Speaker 04 Oh, you made a pluck it?
16:07 Speaker 03 Yeah. Oh, yeah. I was. And then I took it up and I, you know, dissected all the rest of it, but I couldn't, you know, but you choose it. Wow. If you're gonna eat it, you need to know it comes from.
16:16 Speaker 05 This is true. Okay.
16:19 Speaker 02 Can't we just pretend it's from Waitrose?
16:21 Speaker 05 That's why I mean, yeah, that's.
16:22 Speaker 04 Well, it is.
16:24 Speaker 05 Fair enough, though. I do. I respect. I respect the craft.
16:27 Speaker 02 Same.
16:28 Speaker 05 I respect it.
16:29 Speaker 02 So are you someone that you're quite adventurous then, when you go away, when you're travelling, where you go and try anything?
16:33 Speaker 04 Definitely, yeah. I think you have to.
16:35 Speaker 03 Yeah.
16:35 Speaker 04 Just not in ways that someone going on holiday with someone and going, I'll have steak and chips.
16:41 Speaker 04 And you put an egg on it as well. What?
16:43 Speaker 03 Yeah.
16:44 Speaker 04 Yeah.
16:44 Speaker 02 Yeah. And are you the same, Erin? Do you like?
16:45 Speaker 05 Yeah, I definitely. I'm gonna try it. Do you know what I mean? Even if I'm like, that is ridiculously disgusting. I'll give it a go.
16:52 Speaker 02 Give it a go.
16:53 Speaker 05 Yeah. Like, have you ever tried like snails and stuff?
16:55 Speaker 02 Yeah, I love a snail.
16:56 Speaker 05 I like a snail.
16:59 Speaker 03 Who knew?
16:59 Speaker 04 I love a snail.
17:01 Speaker 05 But I like a snail.
17:03 Speaker 02 Or just like it's so disguised in garlic and butter.
17:05 Speaker 03 Yeah.
17:06 Speaker 05 So you can't go wrong.
17:07 Speaker 02 That in garlic and butter.
17:09 Speaker 04 Try the car.
17:10 Speaker 02 It's the chewiness.
17:12 Speaker 03 The texture thing.
17:13 Speaker 02 The texture.
17:14 Speaker 05 I like it.
17:14 Speaker 02 So there's some of the likes. Um, in terms of dislikes, Stephen, man after my own heart, you're open to anything food wise. You try anything. And Erin, you're you're cheeseless.
17:25 Speaker 05 I am.
17:25 Speaker 02 You're cheeseless.
17:26 Speaker 05 I am infamously cheeseless.
17:28 Speaker 02 Infamously cheeseless.
17:29 Speaker 05 Yes.
17:30 Speaker 03 Always been like that.
17:31 Speaker 05 Only recent, well, I suppose the last like five years or so. So I just kind of developed an intolerance sadly. Yeah.
17:37 Speaker 02 And is it just cheese or dairy?
17:39 Speaker 05 Just cheese.
17:39 Speaker 02 Just cheese.
17:40 Speaker 05 I know.
17:41 Speaker 03 Oh, that is bizarre.
17:42 Speaker 05 It's kind of gutting because pizza was like up there for me at one point. I know. It's game changer, right? No pizza.
17:47 Speaker 04 What's it called? That pizza which was the tomato thingy? What's that?
17:50 Speaker 03 Oh, marinara.
17:51 Speaker 04 Yeah.
17:51 Speaker 05 Which, to be fair, I went, yeah, because my sister had her wedding in Italy this year. Last year and banging pizzas without cheese. Yeah. I was like, I wasn't, I didn't have high hopes because she was like, oh no, Sunday's just gonna be like a pizza party. How are you gonna do with that? But honestly, the Italians make great cheeseless pizzas.
18:08 Speaker 02 Good tomatoes there.
18:09 Speaker 05 Yeah, that's it.
18:11 Speaker 03 It's not like dairy intolerance, it's just cheese.
18:14 Speaker 05 Yeah, it's really weird.
18:15 Speaker 03 I felt he was gonna get there after New Year just by eating about fifteen kilos of cheese.
18:19 Speaker 02 They did have a rash from eating cheese over Christmas holiday, yeah.
18:23 Speaker 05 There you go.
18:23 Speaker 02 Ange finds hilarious, like a full on, like, everyone was like, are you sunburnt? I said, it's cheese.
18:31 Speaker 04 You're taking a piss.
18:32 Speaker 02 It was cheese, yeah.
18:33 Speaker 03 I've seen the amount of cheese in this fridge, I was shocked.
18:36 Speaker 02 It was bad, it was bad.
18:37 Speaker 05 That's like what happens to me because I get a rash.
18:42 Speaker 02 I did get told not to eat hard cheese, actually. But I also got told that I couldn't eat gluten, so I was like, I'm not doing both.
18:48 Speaker 05 You can't have both. One or the other, just.
18:51 Speaker 02 One or the other, one or the other. Whilst Ange gets our dinner ready, let's talk about you guys in the kitchen. Do you like cooking, Erin? Do you enjoy it?
19:02 Speaker 05 Yeah, I'm on, I'm on a journey, I don't know about you, but I kind of grew up just absolutely avoiding it because I just didn't wanna make someone a bad dish.
19:10 Speaker 02 Yeah.
19:12 Speaker 05 But over the last year, like I've been really, really just getting into it because my girlfriend loves food and like she just, she works at NHS, so whenever she comes home, I kind of love being like, I've made you dinner, like it's such a lovely act, like to offer someone a nice home cooked meal when they come in. So I've been getting into it and I'm really loving it.
19:32 Speaker 02 What have you, what do you enjoy making? What do you like?
19:34 Speaker 05 I love making a pie, I love lasagna, nice little pasta dish here and there. But I also like experiment, like, you know, like there are things of the moment, people did like prawn toast taco things, like you're like, I made those, how great are they?
19:49 Speaker 02 Yeah.
19:50 Speaker 05 Yeah, like a cheeky little thing of the moment.
19:52 Speaker 02 Stuff on TikTok and be like, I could do that.
19:53 Speaker 05 I'll try it, yeah.
19:54 Speaker 04 Okay.
19:55 Speaker 05 And it's a game changer.
19:56 Speaker 02 Yeah.
19:57 Speaker 05 Because when people like simplify it like that, you can then just go, okay, I can do that. And then you learn to like elevate it in different ways.
20:03 Speaker 02 Yeah.
20:03 Speaker 05 So I'm on a journey.
20:04 Speaker 02 You're on a journey, okay, it's a good journey to be on. And do you like cooking, Stephen?
20:07 Speaker 04 I've broken down.
20:09 Speaker 02 The journey stops.
20:10 Speaker 04 I'm broken down on my journey.
20:12 Speaker 02 He's pulled over.
20:13 Speaker 04 No, I'm alright, I can do it when I have to. Hannah is the most amazing cook, yeah. She's a wonderful cook, not only is she magnificent, but she's an absolutely brilliant cook. So it doesn't, I don't really get the opportunity apart from one dish.
20:30 Speaker 05 You've got your signature.
20:33 Speaker 04 Panas Scouse.
20:34 Speaker 02 Oh, Scouse, yeah. Do you know what, when I said to my mum, I spoke to my mum yesterday and she was like, who's on dish? And I said, you guys were coming on. And my mum said, are you gonna do Scouse for Stephen? And I said, we're not, mother. She's like, I love Scouse. We're not mother, she's like, I love Scouse. So fill us in on Scouse, because we have like Tate Arash in Manchester.
20:52 Speaker 04 Okay.
20:53 Speaker 02 So I guess they're sort of.
20:54 Speaker 04 It's very similar.
20:55 Speaker 02 Stewy neighbours.
20:56 Speaker 04 Yeah, it's stewy neighbours. But there's different versions of Scouse, but if you're gonna be traditional about it, then it's like, I suppose it's me nana's and me auntie Vera's. Me ma was never brilliant at Scouse, me ma was a boss little cook, but she wasn't great at Scouse. But the best Scouse maker, the best Scouse maker was Arvira. Oh, yeah, I'm gonna say Arvira. It's just potatoes, stew and steak. A nice big load of stew and steak that you leave, you do early in the morning, you leave it in the pot for ages. Spuds, turnip and basically that's your lot, carrots.
21:28 Speaker 05 And you're just cooking away with it all together.
21:31 Speaker 04 Just leave it all, yeah, water and just leave it right throughout the day. Oxal, oxal cubes, little tiny bit of bit of stuff. And then vegetable and beef stock and just let it do its own thing.
21:44 Speaker 02 Let it do its thing.
21:45 Speaker 04 But Hannah's kind of bastardised it a little bit, because she likes sprouts and mushrooms. So I have to throw them in it. But I'd get shot in Liverpool if I turned up with that, do you know what I mean? That's not a pot, that's like some kind of posh Scouse I'm making.
21:59 Speaker 05 What, a sprout?
22:00 Speaker 04 Yeah.
22:00 Speaker 05 Is it sprout posh?
22:02 Speaker 02 No, but you can't deviate from it.
22:03 Speaker 05 Oh, right, okay.
22:04 Speaker 04 Arvira would, Arvira would seriously have battered me if I'd have gone. Seriously, she'd have gone, what the body is doing?
22:11 Speaker 05 Really?
22:12 Speaker 04 Yeah, she'd have kicked off, proper.
22:13 Speaker 05 Okay.
22:14 Speaker 04 I'd put some sprouts and mushrooms in this.
22:16 Speaker 05 Okay, okay, don't mess with it.
22:18 Speaker 04 And then crispy bread.
22:19 Speaker 02 And crispy bread. And did you like it as a kid?
22:21 Speaker 04 I loved it as a kid. I loved it. And me nana used to do it with, um, me nana used to, is it pickled cabbage?
22:27 Speaker 02 Oh, I love, yeah.
22:28 Speaker 04 Yeah, red pickled cabbage. Yeah, me nana used to do it with a little bit of pickled cabbage. Or beetroot.
22:33 Speaker 02 Yeah, yeah, yeah.
22:34 Speaker 04 Beetroot.
22:35 Speaker 02 Lovely. And do you ever have it with a crust?
22:37 Speaker 04 Yeah.
22:38 Speaker 02 Like the, like the sort of, the hat off a pie, basically.
22:41 Speaker 04 No, no, no, we don't have a crust on that. But what I used to do was I'd put in a butty. When it's, you put everything in a butty when you were a kid, didn't you?
22:47 Speaker 05 Yeah, yeah.
22:48 Speaker 04 Put it in a butty, a big scouse butty, it was delicious.
22:50 Speaker 02 Because my mum used to do like potato rash and do those things. And when I was a kid, I always, I didn't, I didn't like it. I always wanted some exciting, or something that I thought was like modern. I wanted like a Chinese takeaway. Or all the stuff we weren't allowed, or like a pizza. Or something that, I don't know, I'd seen people eating on like American telly, basically.
23:08 Speaker 04 Yeah.
23:08 Speaker 02 And then now, I like crave it. I always want like potato rash.
23:11 Speaker 04 That nostalgia.
23:12 Speaker 02 That my mum made, yeah.
23:13 Speaker 05 Did you do that when you go home?
23:14 Speaker 02 Yeah, yeah, yeah, yeah, yeah. Yeah, big time, yeah.
23:17 Speaker 05 Is that the first thing you asked for when you come here?
23:19 Speaker 02 I always asked for my mum's roast, her potatoes.
23:21 Speaker 05 Yes, my mum's roast potatoes. What is that? A mum's roast potatoes are just the one.
23:25 Speaker 04 No, Hannah's.
23:26 Speaker 05 Hannah's?
23:26 Speaker 04 Hannah's. Hannah's supposed to be unbelievable.
23:29 Speaker 05 My mum's roast potatoes are.
23:31 Speaker 04 Your mum's roast is elite. Elite, ooh.
23:33 Speaker 05 Elite.
23:34 Speaker 02 And I can't do it. And I like cooking. And I do it all the time. Always do a roast.
23:38 Speaker 05 Don't even try. The mums have it down.
23:40 Speaker 02 Yeah, I don't know how she does that.
23:42 Speaker 05 I don't.
23:42 Speaker 02 I don't know. I think it's that you've got to have like a sixty-five-year-old.
23:46 Speaker 04 Woman.
23:46 Speaker 02 Oven tray.
23:47 Speaker 05 Yes.
23:47 Speaker 02 Or a woman, yeah.
23:48 Speaker 04 Woman.
23:48 Speaker 05 Both.
23:49 Speaker 02 A sixty-five-year-old woman. Yeah. When I'm a sixty-five-year-old woman.
23:53 Speaker 05 You'll be fine.
23:54 Speaker 02 They'll start getting good. Yeah. They'll start getting good.
23:56 Speaker 04 Crispy on the outside, soft on the inside.
23:58 Speaker 05 That's it. But it's so hard to do.
24:00 Speaker 04 Impossible.
24:01 Speaker 02 Impossible.
24:02 Speaker 04 Unless you're a sixty-five-year-old woman.
24:05 Speaker 02 Okay, food is here. You guys took it, please.
24:08 Speaker 04 Don't tell me too much going on.
24:09 Speaker 02 Yeah, go on, yeah. Fill us in, what've we got here?
24:11 Speaker 03 So we've got a dalgoche, which is basically lamb shanks that we've cooked down with these red lentils.
24:19 Speaker 03 And it's layers of onion first in the pan, slowly sweat those down, add your ginger, your garlic, tomatoes. And you sort of make this lovely thick sauce. And then you add your cumin, your coriander, your turmeric, chili powder, paprika. And then that forms a really thick paste. And then you roast off your lamb shanks in that paste. And then cover it with stock and cook it for about an hour. And then add your lentils to it. And then add a bit more stock and cook it for another like 45 minutes. Until like all the meat's falling off the bones of the lamb shanks.
24:54 Speaker 02 And then we've got all these like little...
24:55 Speaker 03 And then we've got all our, you know, mango chutney, our pickles, our lovely variety.
25:00 Speaker 02 Oh, yeah.
25:01 Speaker 03 Lovely crispy onions as well, if you want to put those on top. I've framed from coriander, because it's only Nick that likes... Would you like coriander?
25:07 Speaker 02 No, I'm all good, I'm all good, I'm all good. I'm not craving coriander.
25:10 Speaker 03 None of us, none of us.
25:10 Speaker 05 Are you someone who can literally like put the bush in your mouth?
25:13 Speaker 02 Yeah, yeah.
25:14 Speaker 04 Excuse me?
25:14 Speaker 02 Yeah.
25:16 Speaker 02 Yes, I am.
25:17 Speaker 05 You know what I mean? Some people like, there's like a big clump of it and they're like ramming it in their mouth.
25:22 Speaker 02 Yeah. So whose recipe was this on?
25:24 Speaker 03 So this is Mallika Basu recipe on obviously Waitrose website. So if you need to get all the information, you can go there.
25:30 Speaker 02 Fill me in on like any good pro tips to make this really good? Is there anything that you should...
25:35 Speaker 03 I think it's slow and long.
25:37 Speaker 02 Slow and long. So this is quite a good entertainer?
25:40 Speaker 03 Yeah.
25:40 Speaker 02 So if you've got like anyone coming over that's wanting to go in the club. You know, you want to talk about the ceremony, keep it going.
25:46 Speaker 03 And just monitor it. You can't sort of, it's not like, you know, you're saying about the, not scran, what was the dish?
25:51 Speaker 04 Scouse.
25:51 Speaker 03 Scouse.
25:52 Speaker 02 Mm-hmm.
25:52 Speaker 03 You leave it, you can leave this, but once you add the lentils, it might stick, so you've got to watch it.
25:58 Speaker 04 That's what's coming through the lentils.
25:59 Speaker 03 Yeah, you see. So you have to sort of turn the lamb and just scrape, sort of move it at the bottom so they don't stick and burn. Because once something starts to burn, then it will say it's an all with burn.
26:08 Speaker 04 It's really good.
26:09 Speaker 03 You know, so that's...
26:10 Speaker 04 It's just sound.
26:11 Speaker 03 Oh, yeah.
26:12 Speaker 04 That's absolutely gorgeous. And I like the way there's a tiny hint of spice, not overly. I mean, I love spice, but there's a tiny little spice. It just comes back and kicks you down the back of the mouth, doesn't it?
26:24 Speaker 03 Yeah, exactly, yeah. Oh, my words.
26:25 Speaker 02 It's very good, thank you. Do you make the curry at home, Hans?
26:29 Speaker 03 So I don't normally make curries at home, but actually, some of these recipes, and I'm not saying it because this is a Waitrose podcast, but they work and they're brilliant. And they're easier to do. And I like the idea that I'm always about, I have lots of people for dinner a lot, you know, quite a lot of times. And I just like one pot on the table. I don't want a plate up for 20 people. I just want a couple of plates on the food, everyone helping themselves. And I think curry is brilliant for that. You just let everyone get to get on with it.
26:53 Speaker 04 What made you want to be a chef, Hans?
26:54 Speaker 03 So my grandparents are Italian immigrants and came over after the First World War. And set up fish and chip shops and cafes in Wales. And then the three brothers came up to London.
27:05 Speaker 04 That's right, because a lot of Italians in Wales, right?
27:07 Speaker 03 Yeah, a lot in Wales. Then they came up to London. And then when I was a teenager and we'd moved up, because my dad died when I was quite young, we'd moved up to be near both sides of grandparents. I used to work in the chip shop during the night on the Friday and in the holidays. And I was quite a good worker and I was quick and stuff. And I liked the idea because every August, my grandmother would shut the shop and everyone would go back to Italy for holiday. And I liked the idea of being your own boss. And I thought, that's great. Just shut the shop, do what you want. And I was good at that. My mum always says, and I've said this many times, she always says, Michael, he's got the brains. Angela's very good with her hands.
27:42 Speaker 03 Cheers, Mum.
27:45 Speaker 04 Wow.
27:46 Speaker 03 And so, and I, and I, yeah, I'm just, and I was quite good at it. And so I think if you like it and you love it.
27:51 Speaker 02 The passion was there already. What about for you guys? When did you realise you wanted to act? Was there something you ever remember watching on the telly or a particular character or somewhere where you're like, you know?
28:03 Speaker 04 Mine was kind of, we had a wonderful teacher in school called Mr Thacker. And we used to do like plays. It was just that, it was just really lovely. And Mr Thacker was a wonderful teacher and he just made it fun. And exciting. And he completely changed our school, do you know what I mean? That aspect of letting kids be creative.
28:20 Speaker 03 Yeah.
28:20 Speaker 04 And kids who were shy or kids who were kind of extrovert, it was just a really wonderful opportunity for us to do something. And I just remember thinking, wow, I really like this. And that's kind of where it come from.
28:32 Speaker 02 And what kid were you? Were you shy?
28:35 Speaker 04 I was cheeky.
28:36 Speaker 05 Yeah, I can't imagine you being shy.
28:38 Speaker 04 I wasn't shy, I was cheeky. I brought no trouble to the door, though. No.
28:44 Speaker 02 Just a bit cheeky, yeah.
28:45 Speaker 04 Let's just make that obvious, you know what I mean?
28:47 Speaker 02 Not naughty, cheeky.
28:48 Speaker 04 No, no, I was cheeky.
28:49 Speaker 05 There is a difference.
28:52 Speaker 02 And what about you, Aaron? What was it that sort of instilled a want to act in you?
28:57 Speaker 05 Similar to you, I had a really amazing drama teacher at my secondary school, Mr. Williams. Guy Williams. He was like this infamous, amazing man. And he kind of, I know, right?
29:07 Speaker 02 Guy Williams.
29:07 Speaker 05 Guy Williams. But he just like took drama so seriously and I was just like, oh. We took this play that we made to Bosnia for some random reason, like it was like part of this like...
29:18 Speaker 04 For your school?
29:19 Speaker 05 So, yeah, so basically like it was once, yeah, it was like this part of this like Mostar Youth Theatre Festival thing.
29:25 Speaker 02 Wow.
29:25 Speaker 05 So we took a piece of work out there and I have the distinct memory of being on the plane home and just being like, I want to be an actor. Like, I'm definitely gonna do this. And it was like, yeah, after that trip being like, I can be a part of something that can really communicate something to people.
29:40 Speaker 02 And how did we land when you were like, I want, this is it?
29:43 Speaker 05 That was, I was 18. So it had been in my life like since like four, but I think I was 18 and I was like on the plane back and I was like, I'm gonna really try and do this.
29:50 Speaker 04 I was 16 when I knew I wanted to do it.
29:52 Speaker 05 Yeah.
29:52 Speaker 04 Because we did, I went to the Everyman Youth Theatre then. Like we were saying earlier, you know what I mean? And there was a wonderful teacher called Jerry, Jerry Pantaman.
30:00 Speaker 02 Jerry Pantaman?
30:02 Speaker 04 That's just now, I swear to God.
30:03 Speaker 05 Seriously?
30:04 Speaker 02 Real name?
30:04 Speaker 04 I'm not lying, I'm a mum.
30:06 Speaker 02 Oh, my.
30:06 Speaker 04 His name was Jerry Pantaman. Maybe that was just a name he used then, but I was there. I don't know if he was actually christened or born Jerry Pantaman. Makes a bit of sense now, but Jerry was magnificent, you know what I mean? And there was me, a kid in like a little Lacoste shirt and a slacky and a pair of Adidas sneakers. And then I was with a lad in a pair of baggy jeans and a flower on his back bin and, you know, his hair all over the place. And he was into, so there was him and then there was a girl who was a punk and was a little hippie. So it was this wonderful place. To be creative.
30:35 Speaker 03 Yeah.
30:35 Speaker 04 Or to meet all different people from different backgrounds and different environments.
30:39 Speaker 03 Yeah.
30:39 Speaker 04 Yeah. Yeah, and it was that kind of, we were all there for the one common purpose, and that was to create something.
30:44 Speaker 03 That's it.
30:44 Speaker 04 And Jerry brought that out of you, do you know what I mean? He was amazing. I remember we did a play called Easy that he wrote. And we kind of, I remember being on stage thinking, oh wow, I'd love to do this forever.
30:54 Speaker 03 Yeah.
30:55 Speaker 04 To then maybe make enough money to like, maybe raise a family and get a house and.
30:59 Speaker 03 Yeah.
30:59 Speaker 04 But I remember just thinking at the back of the stage waiting, thinking, wow, I'd love to do this forever.
31:04 Speaker 03 Yeah.
31:04 Speaker 02 I love that, I love that you like had those moments.
31:07 Speaker 03 Yeah.
31:07 Speaker 04 What about, didn't you have that moment though?
31:09 Speaker 02 I, I actually, I, I mean, I always, I loved music, I always grew up loving music and wanting to make music and then have the worst singing voice ever and have no, awful.
31:20 Speaker 03 Really?
31:21 Speaker 02 Like to the point when I've done karaoke, the people in the karaoke place on my life. I've said, can you not do that again? I, I did it once in New York and the guy came over and was like, you, please.
31:32 Speaker 04 Stop.
31:33 Speaker 02 Let someone else do it. Anyway, so I've always loved music, I wanted to do something in music, and then I really loved radio and like, we didn't have Sky and we didn't have the internet. So we had four channels and you had to just watch whatever your mum and dad was watching. So I was like, I don't wanna watch, I don't know, The Bill or something. So I'd go to my room and listen to the radio and I thought I'd discovered John Peel. And I was like, there's this guy on at night, plays brilliant music. My dad was like, John Peel?
32:01 Speaker 03 That's him.
32:03 Speaker 02 Yeah, cause like, no one in my school was talking about him.
32:06 Speaker 03 Of course.
32:07 Speaker 02 And he was on like ten o'clock at night, so I'd go there and just, I just loved listening to music and then I thought, oh mate, that was the next best thing. I thought I should do something that was near to music as, as it could be. Yeah, and I remember saying to my brother's girlfriend at the time, like, I wanna be a radio DJ, but I feel like it's like saying I wanna be like a footballer or an astronaut. And she was like, people are astronauts.
32:28 Speaker 03 Yeah.
32:29 Speaker 02 And I was like.
32:29 Speaker 04 Wow.
32:30 Speaker 03 Loads.
32:30 Speaker 02 Yeah.
32:31 Speaker 04 Wow, that's brilliant.
32:32 Speaker 02 People are footballers. I was like.
32:34 Speaker 03 And I can remember that day vividly.
32:37 Speaker 04 I love that people are astronauts.
32:41 Speaker 02 She was like, so just do it.
32:42 Speaker 03 Yeah.
32:43 Speaker 02 So is that alright then, Leah?
32:44 Speaker 03 Alright Leah.
32:45 Speaker 04 Oh bloody day.
32:46 Speaker 05 And you're tea tea?
32:47 Speaker 03 Yeah.
32:48 Speaker 04 Yes please.
32:49 Speaker 05 I'm good, I'm still going.
32:51 Speaker 02 I'm still going.
32:52 Speaker 05 Yeah, like have the chats and have the food.
32:55 Speaker 02 If you wanna try this by the way, if you wanna make this at home, then you can of course get all the ingredients and the recipe, waitrose.com forward slash dish recipes, they're all on there. And there's a wine pairing as well, which is a Gavert Tramena.
33:09 Speaker 03 Oh wow.
33:10 Speaker 02 Yeah, and it's an aromatic white, so great with a sort of spicy Asian flavour, like what we're having right now.
33:16 Speaker 04 Perfect.
33:19 Speaker 02 Hey, we need to talk about Thousand Blows, because there's a brand new season of it to watch right now, which you can watch on Disney Plus, you can see it whenever you like.
33:29 Speaker 05 Yeah.
33:29 Speaker 02 Do go watch it if you've not already seen it. And tell us where we find you guys in season two, because Stephen, you're in a bit of a bad way in this one.
33:38 Speaker 05 Yeah.
33:38 Speaker 02 Bit of a bit of old trench foot going on.
33:40 Speaker 04 Yeah, yeah. Wow, yeah, no, well picked up on.
33:43 Speaker 05 Oh, I said that today.
33:44 Speaker 04 In the show, no need.
33:45 Speaker 02 In the show.
33:46 Speaker 04 Yeah, he's had an amazing fall from grace, do you know what I mean? This, this man who we saw throughout the first series is, well, at the end of that first series, he committed this horrific act, and that's what homes him, do you know what I mean? And we pick it up, we actually filmed it back to back.
34:03 Speaker 05 Alright.
34:04 Speaker 04 So we did season one.
34:05 Speaker 05 Mm-hmm.
34:06 Speaker 04 Then we had.
34:06 Speaker 05 One week.
34:07 Speaker 04 One week break.
34:08 Speaker 05 Yeah.
34:08 Speaker 04 And then we did season two.
34:09 Speaker 05 Oh my god.
34:10 Speaker 04 Yeah.
34:11 Speaker 02 And how long does it take to do a season of something like this? Because it's such a.
34:15 Speaker 04 Four or five.
34:15 Speaker 05 Four or five months.
34:16 Speaker 04 Four or five months.
34:17 Speaker 05 Yeah.
34:17 Speaker 02 Wow.
34:18 Speaker 04 Yeah.
34:18 Speaker 03 Because it was all built for it, wasn't it? Because I was looking, going, when did they film that?
34:23 Speaker 04 Yeah, the set, we built that set from scratch. Our magnificent crew.
34:27 Speaker 05 Yeah.
34:28 Speaker 04 Our set designer and, you know, all of the amazingly talented production people involved, and that was magnificent. They actually, each brick was painted individually, wasn't it?
34:37 Speaker 05 I love that fact.
34:38 Speaker 04 That's amazing.
34:39 Speaker 05 Yeah.
34:40 Speaker 04 And the attention to detail was huge. So we could walk around that set and amass ourselves in it, you know what I mean? You could go down the street, turn around and there's a big horse, you'd be like, whoa.
34:50 Speaker 05 You didn't feel like it was a set.
34:52 Speaker 04 No, it didn't feel like it, it felt like it was the real world.
34:54 Speaker 05 You really did feel it.
34:55 Speaker 04 Yeah.
34:55 Speaker 02 It feels like it has like depth and layers, isn't it? It's a total world that was created in this show.
35:00 Speaker 05 Yeah.
35:01 Speaker 02 It really does, you can tell the detail of it when you watch it.
35:03 Speaker 03 And where's your storyline, Erin, when we open up season two?
35:07 Speaker 05 So yeah, Mary Carr is getting the gang back together.
35:09 Speaker 03 Yeah.
35:10 Speaker 05 So she's adamant that the elephants need to assemble.
35:14 Speaker 03 Yeah.
35:14 Speaker 05 And she, yeah. Elephants assemble. And she's doing it, she's, she's leading the way and she's, she's finding them all again. And like, she's gonna lead a very, very big heist that happens over the course of the series. It's very exciting.
35:28 Speaker 02 Now, to prepare for your role, you did, I read somewhere that you like learnt to pickpocket?
35:33 Speaker 05 Yeah.
35:33 Speaker 02 Where do you learn that?
35:34 Speaker 05 Well, I mean, I didn't like take.
35:36 Speaker 02 Who teaches you that?
35:37 Speaker 05 The task on myself, basically, the boys had to go and do boxing and we got to go and do pickpocketing lessons.
35:43 Speaker 03 Right, okay.
35:43 Speaker 04 Oxford Street.
35:46 Speaker 05 I bloody wish, it was in.
35:48 Speaker 04 He's a professional pickpocketer.
35:49 Speaker 05 He genuinely, so that he, yeah, a professional pickpocketer came. And that's like a tongue twister, that is, a professional pickpocketer. But yeah, he like, kind of like got us all in a room and taught us how to do it. But essentially, you've just got to have.
36:04 Speaker 03 Your wits about, where's the distraction, isn't it?
36:06 Speaker 05 And the balls to do it. You've just got to be able to like stick your hand in someone's pocket.
36:10 Speaker 02 Did you do it at the Golden Globes, do you want?
36:12 Speaker 03 Yeah.
36:13 Speaker 05 You're doing it essentially, not to take it away from the craftsmanship of it, but essentially, you're just sticking your hand in someone's pocket.
36:20 Speaker 03 Without them noticing, yeah.
36:22 Speaker 05 So it's all about like pointing over there and doing a little bit of this and that. Yeah, a little bit.
36:26 Speaker 02 The elise, what a fun thing to do, though, isn't it?
36:28 Speaker 05 It is fun, it is fun. And they would like have us in like those big boxing scenes, they'd have us just like roaming around. They'd set up loads of cameras and they'd just be like, right, go, go pickpocket. So like, it was legit and we could do it.
36:40 Speaker 04 And that's the beauty about what we do sometimes, you know what I mean? That kind of. I never thought I'd be able to play a boxer. Mm. But yet you do, you get it, you know, you do the training, you get in shape and you you learn the style and what to do and you you have a great time creating these characters, don't we? Mm. Well, we're just working class kids from, do you know what I mean, from Little Estates, so. Yeah. To be on a big massive set, which is kind of tantamount to Hollywood stars, it's Disney, but it's like a Disney set.
37:08 Speaker 05 Yeah, the real deal.
37:09 Speaker 04 The scale of it's wonderful. And we just had such a great time, do you know what I mean? Yeah. We were skipping to school, weren't we? Yeah.
37:15 Speaker 05 Yeah, it was, honestly, it was an absolute dream.
37:17 Speaker 04 And the the great thing about, you know, the concept of what came about for us was we were real people that existed. Mm. We're not saying this is what happened. No, but yeah. But these were true people that that existed at the time.
37:30 Speaker 05 Yeah, yeah, yeah, they're in the history books and everything.
37:32 Speaker 04 The amount of research you did for Mary.
37:33 Speaker 05 Yeah, there's there's a lot of stuff out there about the Forty Elephants and so that kind of created the backbone. So you were like, okay, they robbed Harrods, like they nicked kids, like they did like all these horrendous things. But it was so informative because you're like, oh, okay, if you're willing to do that.
37:47 Speaker 04 Mm.
37:47 Speaker 05 That that then has a massive impact on my mentality going into this, like, so it was it was pretty special.
37:54 Speaker 04 You enjoyed the the research and the backstory.
37:58 Speaker 05 I love it. But I've I found out like we're very similar. We like to like dig and dig and dig and then just throw it all up in the air when we're on set. Because you kind of can't hold on to any of that stuff, you have to just kind of see what happens.
38:08 Speaker 04 Yeah.
38:09 Speaker 05 So that was also really special to get to like dance with you in the ring in that sense.
38:13 Speaker 04 Mm.
38:13 Speaker 05 That's really fun.
38:14 Speaker 02 So you did like the two series back to back.
38:16 Speaker 04 Yeah.
38:16 Speaker 02 You also did, of course, Adolescence together.
38:19 Speaker 05 Yeah.
38:19 Speaker 02 So you spent a lot of time together, like a few years together. When when did you first cross paths? When was the first time that you heard of each other that you were going to work of each other?
38:30 Speaker 05 I mean, I'd obviously blimmin' known about this guy.
38:32 Speaker 04 Yeah, I mean, you know about him, yeah, yeah.
38:33 Speaker 05 So as soon as I knew he was connected to a thousand blows, I was like, what is going on? And then, obviously, thank God it went my way. And then we luckily we had the same publicist and she reached out and she was like, he's not supposed to do this, but Stephen wants to call you. And I was like, what? And then my phone rang and obviously I knew it was you, but I just let it go because I was like, as if that's Stephen Graham on the end of that. Just so I had to go and then I ran out to my car and I had a chat with you in the car because I was like, I was too overwhelmed.
38:59 Speaker 03 So why isn't he allowed to call you to us? He's not allowed off the job or something?
39:03 Speaker 05 I don't know, like, as in, like, to go through the kind of back door of, like, your publicist. Like, it was a little sneaky.
39:09 Speaker 04 What happened was, um, we were, we were looking to cast for Mary. Um, and our publicist said, um, she said to me, have you seen Erin Doherty? And I was like, yeah, she's brilliant, but she's dead posh, isn't she?
39:22 Speaker 03 Hmm.
39:22 Speaker 04 And she went, no. And I was like, yeah, she is, she's princess, son. And she was like, and I was like, and I said, and I said, I don't mean to be disrespectful, but we want to cast people from working class backgrounds.
39:32 Speaker 03 Yeah, yeah, yeah.
39:33 Speaker 04 Not, not being out of order in any way, shape or form.
39:36 Speaker 03 The honesty of it all.
39:37 Speaker 04 Yeah, and I wanted you to have that authenticity. Do you know what I mean? That's what, that's what we were looking for.
39:41 Speaker 03 Yeah.
39:42 Speaker 04 We wanted to create that opportunity for a working class actor. That was what I wanted.
39:45 Speaker 05 Yeah.
39:45 Speaker 04 And I went, no, she's dead posh. Not against posh people at all. Um, but she went, no, she's not that posh. And I was like, what do you mean, not that posh? She's a proper cock. And I went, no, she's not. She went, watch this. And she pulled this, you with a bag or something?
40:01 Speaker 05 Yeah, some video I did, you know those, like, what's in my bag?
40:04 Speaker 03 Oh, yeah, yeah, yeah.
40:05 Speaker 05 So it's one of them random things.
40:06 Speaker 04 So she's got luck. And I just said, right, what's in my bag? And I went, I went, wow. I went, wow, what's going on here?
40:15 Speaker 03 That's Mary.
40:16 Speaker 04 And then I went, she's got to come in, she's got to get in. And that was it. And then I saw her and then, and then I fell in love with her, do you know what I mean?
40:23 Speaker 05 That's so funny.
40:24 Speaker 02 And cheap face listening to that.
40:27 Speaker 05 I can't believe it. Like, thank God I did that bloody video. I can't, like, I can't, yeah, it's very, very strange.
40:33 Speaker 04 Now she's one of the most marvellous actors I've ever worked with, do you know what I mean? Thankfully.
40:36 Speaker 03 Oh.
40:37 Speaker 05 No, honestly, the love is, the love is mutual. Yeah, it's a real special thing.
40:43 Speaker 02 So then were you doing, like, On a Thousand Blows and then Adolescence Happened? Because that first?
40:47 Speaker 04 Yeah, that was first.
40:48 Speaker 05 Yeah, I remember asking you at the end of A Thousand Blows what you were up to. Just, we were on, it was just you and me on set that day and we were walking to set from the green room. And I was like, what's going on? You started talking to me about this thing and you were like, and the camera's gonna follow the police car into. And I was like, wow, that's gonna be amazing. And then we obviously wrapped that and that was the end. And then a couple of months later, you reached out again.
41:07 Speaker 04 Yeah, because I couldn't say there and then, ah, and I want you to do this, just in case it doesn't come off. Sure, yeah. So when I was set, when I was telling you the idea and the possibility, I wanted to go, oh, do you wanna do it?
41:18 Speaker 05 But I wasn't even asking for that reason.
41:20 Speaker 04 No, no, no, you weren't fishing, I don't remember.
41:21 Speaker 05 No, I wasn't.
41:22 Speaker 04 No, like, no. But I remember when we phoned, when me and Hannah phoned you and said, you know, would you do it? You were blown away when you did it.
41:27 Speaker 05 Yeah.
41:28 Speaker 04 Yeah.
41:29 Speaker 05 I didn't even read it. I was just like, of course I'm gonna do that.
41:32 Speaker 02 She didn't read it, she just said she was gonna do it.
41:34 Speaker 05 Yeah, because you don't say no.
41:36 Speaker 03 Yeah, of course.
41:37 Speaker 05 Of course you do it. Yeah. So it was such a special project to be involved.
41:41 Speaker 04 We've had a wonderful time together, haven't we?
41:42 Speaker 05 It's been gorgeous.
41:43 Speaker 03 Keep doing stuff together.
41:44 Speaker 04 Yeah.
41:45 Speaker 02 Yeah, we'd love to.
41:46 Speaker 05 Been lovely.
41:46 Speaker 02 I'm gonna do this. I'm worried about, it's gonna be dessert time, Anne.
41:49 Speaker 03 Well, carry on talking, Nick, do the job.
41:55 Speaker 05 I'm so, so excited.
41:56 Speaker 04 No, can I, should we go over and watch it or?
41:59 Speaker 05 Are you gonna go round?
42:00 Speaker 02 Stephen's going ringside. Here we go.
42:02 Speaker 05 Ringside.
42:03 Speaker 02 Here we go, he's going ringside.
42:04 Speaker 03 I don't think I've ever made a millefeuille with this much pressure.
42:09 Speaker 02 Oh, there we go. It's like silence.
42:12 Speaker 03 Yeah.
42:13 Speaker 02 No, we're currently just watching Angela constructing it.
42:16 Speaker 03 Yeah.
42:16 Speaker 02 Oh, wow. And then it's.
42:17 Speaker 03 There's loads of raspberries here, I'm gonna put those on there. You like raspberry, Stephen?
42:22 Speaker 04 Yes, I do love them.
42:22 Speaker 03 Beautiful.
42:23 Speaker 02 Get them on there.
42:24 Speaker 03 Then we'll probably do another, we'll do three layers, I think.
42:26 Speaker 04 Okay, okay.
42:27 Speaker 03 We can do, yeah.
42:29 Speaker 05 This is special.
42:31 Speaker 03 Yeah, that's it. So put that layer on top there.
42:33 Speaker 02 There we go.
42:34 Speaker 04 I feel like one of them judges now, okay.
42:35 Speaker 02 Yeah, I was gonna say.
42:36 Speaker 04 I've gone all.
42:38 Speaker 02 Walk us through what you're doing, Gail.
42:39 Speaker 03 And then we've got.
42:42 Speaker 03 Then we've got our double cream on here.
42:44 Speaker 02 Oh, yeah.
42:44 Speaker 03 Where's me icing sugar?
42:45 Speaker 02 Oh, icing sugar. Oh, here we go.
42:47 Speaker 03 There we go. This is quite a big one, I think.
42:49 Speaker 02 Yeah.
42:49 Speaker 03 I'm sure my friend Richard Burson will be going, oh, she's made that too big. She's done that too big.
42:55 Speaker 04 Anthony wants to just pick it up. Blimey, yeah, you can do that.
42:58 Speaker 05 Thank you. Is that what you do? You put it in like a sarnie?
43:00 Speaker 04 Well, you could do, but it'll, it'll fall apart on you.
43:03 Speaker 02 I don't know you're gonna do that.
43:04 Speaker 04 I just know it's gonna be unbelievable.
43:05 Speaker 05 Oh, my God. I'm so gutted that you can't have it.
43:08 Speaker 04 I know.
43:08 Speaker 02 Me too.
43:11 Speaker 02 Yeah.
43:11 Speaker 04 Oh, Ange, you know what? I'm having a little espresso.
43:13 Speaker 03 A little espresso.
43:14 Speaker 05 Oh.
43:15 Speaker 02 Do you want a little espresso? Will it pop? Oh, could, could I?
43:18 Speaker 05 At the end of the world.
43:19 Speaker 02 Do you want an espresso?
43:20 Speaker 05 Let's do it.
43:23 Speaker 05 We're going to town.
43:24 Speaker 02 Espresso for the guys as well.
43:25 Speaker 05 Oh, my word.
43:26 Speaker 02 Absolutely. Anything you want. Delicious. Yeah, a little espresso.
43:30 Speaker 04 That's next level, that.
43:31 Speaker 03 There we go.
43:32 Speaker 02 Oh, yes. Well, Andrew, give us a recipe for that, Ange.
43:36 Speaker 05 Yeah.
43:36 Speaker 02 How to do that, come on.
43:37 Speaker 03 Puff pastry.
43:37 Speaker 02 Yeah, puff pastry.
43:39 Speaker 03 And you can buy, this is pre-rolled, pre-made puff pastry.
43:41 Speaker 04 So it's in a packet thing and you just throw it in the oven?
43:43 Speaker 03 Yeah, yeah, yeah.
43:44 Speaker 04 You flatten it out, do you?
43:45 Speaker 03 No, no, you don't have to do that at all. Literally, just roll it out, prick it with a fork.
43:49 Speaker 02 Yeah.
43:50 Speaker 03 And let it rise up. And that will take about 15, 20 minutes. And, and then you don't want it to rise too high, and it rises about that, then flip it over the other side. Very gently turn it over, and another sort of five minutes in the oven. And then I've just done whipped cream and raspberries.
44:05 Speaker 02 And just slice it and air it like a sandwich.
44:07 Speaker 03 And that sliced it like that, like a sandwich. Yeah, I probably put a bit too much cream there.
44:10 Speaker 05 No, you didn't.
44:11 Speaker 02 No, you didn't, no, you didn't. Erin, duck, it's time for your fast food quiz.
44:16 Speaker 05 Okay.
44:16 Speaker 02 Are you ready?
44:17 Speaker 05 I'm so ready.
44:18 Speaker 02 Okay.
44:18 Speaker 05 I've had a coffee.
44:21 Speaker 05 Might make no sense.
44:22 Speaker 02 What is your favourite way to eat eggs?
44:24 Speaker 05 Dippy.
44:26 Speaker 03 Oh, yeah, I love a dippy.
44:27 Speaker 02 Great, one point.
44:28 Speaker 03 Favourite sandwich filling?
44:30 Speaker 05 Sausage.
44:31 Speaker 02 Form of potato.
44:34 Speaker 05 Favourite form of potato?
44:34 Speaker 02 Yeah.
44:35 Speaker 05 Um, roast.
44:37 Speaker 02 Roast.
44:37 Speaker 03 What dish you miss the most when you're away from home?
44:40 Speaker 05 Tuna pasta.
44:41 Speaker 03 Oh, okay.
44:42 Speaker 05 I love it. Just a solid, solid meal.
44:45 Speaker 02 What is the best crisp, Erin?
44:47 Speaker 05 Prawn cocktail.
44:49 Speaker 02 Wow.
44:49 Speaker 04 Whoa.
44:50 Speaker 02 Exactly.
44:51 Speaker 03 Out there.
44:52 Speaker 02 Wow, you've gone there.
44:52 Speaker 05 Why? Why is that?
44:54 Speaker 04 Where's Louis Way?
44:57 Speaker 04 Prawn cocktail.
44:59 Speaker 05 What's wrong with playing Chris?
45:00 Speaker 04 When did you last have a pack of the prawn cocktails?
45:02 Speaker 05 Have you had them all?
45:03 Speaker 04 Do they even make them anymore?
45:05 Speaker 05 Are you joking me? Prawn cocktails are everywhere. You get them in every... You get prawn cocktail Wotsit. You get prawn cocktail... A prawn cocktail Wotsit is banging. You get prawn cocktail Pringles. You get prawn cocktail everything.
45:23 Speaker 03 Prawn cocktail Pringles?
45:24 Speaker 05 You get prawn cocktail Pringles. Guys?
45:26 Speaker 03 Erin, you've gone mad. I've lost the plot.
45:28 Speaker 05 Prawn cocktail, guys.
45:30 Speaker 02 I've seen them at my grands in like...
45:32 Speaker 05 Are you kidding me, guys? Get back on the prawn cocktails.
45:36 Speaker 03 We're coming back.
45:36 Speaker 04 We're at the baby gym. You know what I mean?
45:40 Speaker 05 Prawn cocktails? Sorry, George.
45:41 Speaker 03 So what's your favourite pasta?
45:43 Speaker 05 Linguine.
45:44 Speaker 03 Linguine, nice.
45:44 Speaker 02 What is the best Sunday roast?
45:47 Speaker 05 My mum's.
45:47 Speaker 02 Yes, very good. What's your favourite toast topping?
45:51 Speaker 05 Oh, I love marmalade.
45:54 Speaker 03 Nice.
45:55 Speaker 05 I love marmalade.
45:56 Speaker 03 Good shout, yeah. Yeah, good shout.
45:58 Speaker 05 With the bits.
45:59 Speaker 02 With the bits.
46:00 Speaker 05 With the bits.
46:01 Speaker 03 Very impressed, Stephen. Very impressed. I'll have to take a photo of that.
46:05 Speaker 04 I smashed the curry as well, did you see that? Two bowls.
46:08 Speaker 03 I am. I'm gonna take a picture of that, please.
46:10 Speaker 04 Two bowls.
46:11 Speaker 03 All right, Stephen, let's do you.
46:12 Speaker 04 Oh, God, okay.
46:13 Speaker 02 Stephen Graham, you ready for fast food quiz?
46:16 Speaker 03 Yeah, let's go.
46:17 Speaker 02 What is the best way to eat eggs?
46:20 Speaker 04 Poached.
46:21 Speaker 03 Okay, what's your favourite sandwich filling?
46:25 Speaker 04 Oh, okay, proper, proper, proper. Proper, proper, proper. Okay, I'm gonna go posh. Is it iberico, iberico? How do you pronounce it, am? Iberico?
46:33 Speaker 05 Oh, Iberico.
46:33 Speaker 04 Iberico ham, yeah. Oh, yeah, I'm dyslexic. Iberico ham.
46:36 Speaker 03 So am I, don't worry.
46:37 Speaker 04 And I'm just gonna throw this at you. Now, you may, you may, you may change your opinion of me entirely now.
46:42 Speaker 03 Never.
46:43 Speaker 04 Dairy Lee.
46:44 Speaker 03 Really?
46:46 Speaker 04 I'm telling you, iberico ham and some dairy bits, a load of dairy, look. I still get Dairy Lee, you know.
46:53 Speaker 03 I mean, I like a Dairy Lee. I like a Dairy Lee, and I like the red ones in the wax as well.
46:57 Speaker 04 Baby Bell.
46:57 Speaker 03 Baby Bell.
46:58 Speaker 04 Between Dairy Lee with iberico ham and a little bit of some...
47:00 Speaker 03 I've had it with the Iberico ham.
47:01 Speaker 04 And a bit of tomato.
47:02 Speaker 03 I'll give it a go. I'll give it a go.
47:04 Speaker 04 We'll try it. We'll try it.
47:05 Speaker 03 I'm up for everything, yeah.
47:06 Speaker 04 Prawn cocktail crisps.
47:07 Speaker 03 Yeah, exactly.
47:08 Speaker 05 I can't, but I know that it's wrong.
47:10 Speaker 02 It's not cheese, is it, Buck?
47:10 Speaker 05 It's not cheese.
47:11 Speaker 04 It's not cheese. I still get Dairy Lee.
47:14 Speaker 02 What is your, what's your favourite herb?
47:21 Speaker 04 Not guilty, you're on it.
47:24 Speaker 02 Next question.
47:25 Speaker 04 That was a flashback.
47:28 Speaker 04 There aren't many herbs out there, by the way, people. Yeah, go on.
47:32 Speaker 03 What's your favourite crisp? Come on then, just the broad cocktail. What's yours?
47:35 Speaker 04 Crisp? I haven't really been enjoying crisp for a while, but if you're gonna throw cris- Oh, no, them thingy, them spicy crisp now.
47:43 Speaker 02 Ooh, like a chili?
47:44 Speaker 04 Yeah, like a jalapeno.
47:46 Speaker 03 Oh, wow, yeah.
47:47 Speaker 04 Yeah, kind of, yeah. Yeah, like a spicy.
47:49 Speaker 02 What's your favourite, if you have one, kitchen utensil? What's the guy? Just written on the card.
47:58 Speaker 04 A garlic crusher.
47:59 Speaker 03 Oh, very good, okay. And when you're away, what's your favourite dish you miss from home?
48:07 Speaker 04 Tomato soup.
48:08 Speaker 03 Oh.
48:09 Speaker 04 Yeah, tomato soup.
48:10 Speaker 03 I like that one.
48:11 Speaker 04 Yeah.
48:11 Speaker 03 Yeah.
48:12 Speaker 02 And finally, favourite dish from your childhood?
48:17 Speaker 04 I think, um, me ma used to make these chops with rice, but it was like, her gravy was unbelievable.
48:24 Speaker 03 Right.
48:25 Speaker 04 It was like a kind of, it was gravy with a little bit of tomato in it, but yeah, and her chips, me ma's chips. Me ma's chips were the bollocks.
48:33 Speaker 03 Were they thick chips?
48:34 Speaker 04 Yeah, they were brilliant. They were proper, yeah, with the bits and the chip man and all that.
48:37 Speaker 03 Yeah, yeah.
48:37 Speaker 04 But, um, yeah, so me ma's chips. Chops, chips and rice.
48:41 Speaker 03 Nice.
48:42 Speaker 04 Chops, chips and rice.
48:43 Speaker 03 Like that, chops, chips and rice.
48:45 Speaker 04 Chops, chips and rice.
48:48 Speaker 02 And we come to the end of the show question. For your chance to win the Waitrose goodie bag here. One each.
48:54 Speaker 03 One each. That's yours, Erin.
48:56 Speaker 04 One question each.
48:57 Speaker 02 No, uh, one question.
48:59 Speaker 04 Can we confer?
49:00 Speaker 02 You can confer.
49:00 Speaker 03 Oh, right, we're team. There we go.
49:02 Speaker 02 There we go, okay. Stephen and Erin, thank you for coming on Dish, the first of our brand new season.
49:08 Speaker 03 Yeah.
49:12 Speaker 02 To win the Waitress Goody Bag, we need one of you to step up and juggle.
49:17 Speaker 05 Oh, for god's sake.
49:19 Speaker 02 Please choose your fruit of choice and show us what you have.
49:22 Speaker 03 Underneath your bag there.
49:24 Speaker 05 Well, you're never gonna juggle a lemon, are you?
49:26 Speaker 02 Well, as the old saying goes.
49:29 Speaker 05 I haven't done this in a while.
49:30 Speaker 02 Okay. When was the last time you juggled?
49:31 Speaker 05 Oh, well, there's glasses and everything, guys.
49:35 Speaker 02 Keep it high risk.
49:36 Speaker 05 Right, here we go.
49:37 Speaker 02 Okay, here we go.
49:38 Speaker 05 Oh!
49:41 Speaker 05 Right, here we go.
49:42 Speaker 03 It's all right.
49:42 Speaker 02 Okay, we're okay.
49:44 Speaker 05 Yeah, we're good too.
49:46 Speaker 02 Oh?
49:47 Speaker 05 Yeah.
49:48 Speaker 03 Sorry, I was excited by that.
49:49 Speaker 02 Oh, oh?
49:54 Speaker 05 I'm done.
49:58 Speaker 05 I did it!
49:59 Speaker 04 I was actually...
50:00 Speaker 05 I was all right, right? Yeah! I did it, you see? I was happy I was in the back too.
50:05 Speaker 04 We were like, we were really going, oh, she did it! She did it!
50:09 Speaker 05 I did it, guys.
50:10 Speaker 04 We were like kids, we were like parents in a school play here, weren't we? Oh, look at our girl, eh?
50:15 Speaker 05 Oh, look at her!
50:16 Speaker 04 That's our Sharon on the stage, look at her.
50:18 Speaker 05 Honestly, my heart rate is through the roof, I was nervous.
50:22 Speaker 03 Tell you something, Ben.
50:23 Speaker 05 I did, I did! The performer in me was like, I need to, I need to do this.
50:28 Speaker 04 I'm gonna do this now.
50:29 Speaker 05 Oh, my word!
50:30 Speaker 02 Well, you're doing it, the goody bags are yours, guys. Well done, everyone.
50:35 Speaker 05 Thank you.
50:38 Speaker 02 I look at you and I'm like, yeah, I'll do it.
50:40 Speaker 05 Yeah, you've got to give it a go.
50:41 Speaker 02 You're smashing it. Congrats on everything and congrats on the new series as well. You can see A Thousand Blues on Disney Plus right now. Guys, thank you so much.
50:50 Speaker 05 Thank you.
50:51 Speaker 04 Thank you, everybody.
50:53 Speaker 03 Thank you, thank you.
50:54 Speaker 05 That was so fun.
50:55 Speaker 02 That was so fun.
50:57 Speaker 05 I loved it, that was so much fun.
50:59 Speaker 02 Oh, that was really lovely. Well, there we go. Stephen Graham and Aaron Doherty. I love them.
51:04 Speaker 03 No, that's made my... Everything's been made worthwhile. No, honestly, that's like, they've been one of my favourite guests.
51:11 Speaker 02 Really?
51:12 Speaker 03 No, genuinely, because I do think he is iconic. You know, he is gonna go down as, if not now, one of the greatest actors of his generation. And I think influential about all the stuff he does now culturally, I think is really important. So, no, that has. I can't wait. I even took a picture of his empty plate for the Melfoi.
51:31 Speaker 02 And love that you did that last minute.
51:32 Speaker 03 Yeah.
51:33 Speaker 02 I love when you said you were...
51:34 Speaker 03 Did I tell you something, the truth though?
51:35 Speaker 02 Yeah.
51:36 Speaker 03 So, I was at Linwood last night and I was thinking in my head and I thought, I'm gonna make this puff pastry. So, I was there in the pastry, we had a dinner and I was rolling this puff pastry. And I did cook it, but it didn't quite work as well as I had. So, I really wanted to make it for him because I'm such a fan, you see. So, we did it. Oh, much. And, you know, if I forgot about you and your gluten, I thought I'd have made you one.
51:57 Speaker 02 No, don't worry. Yeah, don't bother. But, thank you.
51:59 Speaker 03 No, that's fine.
52:01 Speaker 02 And I love them together. Such a good dynamic.
52:03 Speaker 03 She's brilliant.
52:04 Speaker 02 They were really great together. They were fantastic. Well, thank you for listening, everybody. Thanks for being here for kicking off the final season. And if you do wanna get in touch with us, we'd love to hear from you. You can email us, [email protected] . Send us any questions, any queries, any thoughts.
52:23 Speaker 03 Anything you like.
52:24 Speaker 02 Anything you like. Get in touch with us.
52:25 Speaker 03 Just chat.
52:26 Speaker 02 Next week, we welcome Ramesh Rang and Ethan, who we've wanted on this podcast for years. And finally, he's cracked.
52:34 Speaker 03 About this time last year, it was a year ago, I think, we asked him. He said, oh, come on.
52:38 Speaker 02 No, no. No, we've been asking for longer than a year.
52:41 Speaker 03 Oh, really?
52:42 Speaker 02 This time last year was when we struck the deal and went on his radio show.
52:46 Speaker 03 It's taken him a year to get him on.
52:47 Speaker 02 Taken him a year to get back.
52:49 Speaker 03 Very true.
52:50 Speaker 02 So, finally, we've got him.
52:51 Speaker 03 Got him on.
52:52 Speaker 02 So, guys, thank you for listening. And, yeah, we'll see you next week for more Dish.
53:02 Speaker 02 If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.
53:09 Speaker 03 If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.
53:17 Speaker 02 Email your questions, thoughts and suggestions to [email protected]
53:23 Speaker 03 Dish from Waitrose is a cold glass production.
53:27 Speaker 06 Waitrose, the home of food lovers.
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