Pod Insights Dish Suranne Jones, seared tuna with braised tomatoes & chickpeas and a crumble About this episode We’re joined by a BAFTA winner for an easy-to-make, extra tasty dinner and a spoonful of dessert.
Suranne Jones’ acting credits are a must-watch list of shows including Doctor Foster, Vigil, Gentleman Jack and Coronation Street. Add to that list her new show, Frauds, a heist-driven thriller in which she stars alongside Jodie Whittaker.
On the menu for this episode is seared tuna with braised tomatoes & chickpeas, paired on this occasion with a Telmont Champagne Reserve Brut NV - a special accompaniment and a favourite of Suranne’s when she is drinking. This is followed by a perfectly seasonal autumn apple & blackberry crumble.
Suranne’s a bad influence in Frauds, but pure joy and excellent vibes around the Dish table, bringing a list of food likes and dislikes that matches, and maybe surpasses, the one brought by Benedict Cumberbatch. We get into the magic of Oldham, the power of Corrie and the appeal of Doctor Foster... and Suranne quickly comes clean that she’s a Dish superfan having listened to ALL episodes while on set for her new show. We salute you!
You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. It's called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass Production. This podcast may contain some strong language and adult themes.
1:00 Speaker 03 When I was filming Frauds, you were like my crutch.
1:04 Speaker 04 Oh.
1:04 Speaker 03 I don't know if anyone's told you, this is like I requested to come on here.
1:08 Speaker 04 Oh, thank you.
1:10 Speaker 03 Because I was like, oh my God, I've listened to every episode, every night, while I was filming for four months.
1:14 Speaker 02 No way.
1:14 Speaker 04 Oh my gosh.
1:15 Speaker 03 Yeah.
1:16 Speaker 02 We can give us some feedback.
1:19 Speaker 03 I can, I could do. It's a, it's a Cold Glass Production.
1:25 Speaker 03 That was every night.
1:31 Speaker 02 Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.
1:33 Speaker 04 And I'm Angela Hartnett.
1:34 Speaker 02 And here we are, a dish.
1:36 Speaker 04 A dish at the table, ready. Yeah, I'm ready.
1:39 Speaker 02 Yeah, yeah, yeah, yeah. And hey, we have someone joining us today from Oldham.
1:43 Speaker 04 I know, your neck of the woods.
1:45 Speaker 02 My neck of the woods.
1:46 Speaker 04 You good friends, you know each other?
1:47 Speaker 02 I don't know, I have met her.
1:50 Speaker 04 Yep.
1:51 Speaker 02 Have met Saran Jones, who is our guest today. I've met her on the radio a couple of times. But yeah, I've really liked her, she's really great.
1:58 Speaker 04 And now she's going to talk about her new series.
2:00 Speaker 02 Yeah, I mean, she's been in so many good things.
2:01 Speaker 04 Everything. Well, started in Corrie, didn't she?
2:03 Speaker 02 Started in Corrie, as we all did.
2:05 Speaker 04 Yeah.
2:05 Speaker 02 And Dr. Fuster, Gentleman Jack.
2:08 Speaker 04 Sort of roll back a bit when you were in Corrie.
2:10 Speaker 02 Did you used to watch Corrie?
2:11 Speaker 04 I did, my mum loved Corrie. I remember it when there was Rita there, who ran the corner shop.
2:17 Speaker 02 Saran Jones unbelievably not actually into talk about Coronation Street. Yes. Because that was 25 years ago. She's on to talk about her new show Frauds. Yes, I've watched a couple of episodes. I've not watched. It's very good. Well, I'm happy that we've got an Oldhamer on. I've just been in Oldham this weekend. Have you? Oh, yeah, up for Liv's birthday. I went up for Liv's birthday and I went up and I drove up on the Friday and it took me quite a while. And Friday, Friday's a nightmare driving up. My mum, we're not going to talk about every episode, but because of the gluten, he's like, oh, well, what are you gonna eat now? Well, what are you gonna eat? And I'm like, just not bread. She's like, oh, I can't believe this. Well, you're coming up, tell me what you want. I'm like, just anything but wheat. That's it. That is literally, oh, I can't be doing with this.
3:02 Speaker 02 And I'm getting all in the fuss. So I went, just go and get some like fish and like veg and. I'll be fine, yeah. I'm like that. Can you have potatoes? I said, well, do they have wheat in? She was like, I don't know. Getting all stressed out about it. What about this broccoli? I thought, well, that's not got wheat in it. That would be ridiculous. I swear. She's like, oh, I'm all stressed now. I'm all stressed now. I'm all stressed now. And then she'd go quiet for a minute and then she'd go, what about rice? It's not got wheat in it, just wheat. Oh, I don't know if you're coming and going. I'm gonna send you a rice. It's so dramatic. Anyway, so I made tea. Really? Wonder where you get it from?
3:43 Speaker 02 Go on. I made tea. Yeah. And we had like little potatoes. Lovely, no gluten. Some steamed veg. Very nice. And then I pan fried some salmon, right? Lovely, lovely. So I did, my mum was like, what are you doing with that? I said, just gonna pan fry it. She's like, you sure? I normally put it in the oven for like 25 days. And I was like, no, just put it in the pan. She's like, oh, I don't think you can put fish in a pan like that. I said, I watch Angela bloody Hartnett do it once a week. Well, how long for? I said, three minutes. A week mum, a week. Three minutes. No way. Anyway, so I did it three minutes. Yeah. With the skin. Mm, three minutes on the side. Lovely. I actually took it off. I like, and it was too much for me. She gets it down on the plate, cuts it. No.
4:27 Speaker 02 I had to re-cook it for her.
4:29 Speaker 04 Really? She likes it dry.
4:31 Speaker 02 Yeah, like.
4:32 Speaker 04 Dry.
4:32 Speaker 02 Dry.
4:33 Speaker 04 All the white protein coming out, yeah.
4:36 Speaker 02 No colour of salmon. And then she's like, oh, it's lovely. Like, wouldn't have it, wouldn't have it. And then anyway, the next day I was like, she's like, oh, you was like, yeah, I'm a bit tired. You probably feel a bit funny from that, Hannah.
4:49 Speaker 02 Not cooked, not cooked that. Shout to Eileen, not that she's listening. And before we get Seran in, what are we gonna be talking about? The seasonal produce.
4:58 Speaker 04 We have blackberries.
4:59 Speaker 02 I love blackberries.
4:59 Speaker 04 Do you blackberries, yeah, what do you do with your blackberries?
5:02 Speaker 02 Pop them in my mouth like that.
5:03 Speaker 04 Pop them in your mouth, lovely, yeah, very nice.
5:05 Speaker 02 Bit of breakfast.
5:06 Speaker 04 Mm.
5:06 Speaker 02 Do you love a crumble? We're doing a crumble today, love crumble.
5:09 Speaker 04 Blackberry and apple crumble, little bit of cinnamon and some nuts.
5:12 Speaker 02 Love a berry.
5:13 Speaker 04 Good for your gut health, all that.
5:14 Speaker 02 Did you make a crumble at school? I have really strong memories of making a crumble at school. I really thought I was like Angela Hartnett when I was making a crumble.
5:21 Speaker 04 Yeah, right. And when did you give up home ec then?
5:24 Speaker 02 I got an A in it.
5:24 Speaker 04 Well, well done, there you go.
5:26 Speaker 02 They did a pad thai and a fruit crumble, they don't go.
5:28 Speaker 04 Pad thai, how sophisticated were you lot in Oldham? We didn't do a pad thai. Look at you, was it a packet pad thai?
5:35 Speaker 02 No, I made it properly, yeah.
5:36 Speaker 04 Very nice.
5:37 Speaker 02 I had delusions of grandeur in Oldham.
5:39 Speaker 04 Mm.
5:40 Speaker 02 I've got a hand on it.
5:40 Speaker 04 That was the perfect one.
5:41 Speaker 02 Mm.
5:42 Speaker 04 That was sweet, cold, lovely.
5:44 Speaker 02 Right, let's get Seran in, shall we?
5:45 Speaker 04 Let's do it.
5:48 Speaker 02 Okay, time for our guest today on Dish, an actress who is living proof that when it comes to producing stars, Oldham really delivers. A round of applause. It's for both. Seran Chaddison's here, everybody.
6:02 Speaker 03 Hi. Yes, Oldham.
6:03 Speaker 02 I never knew you were from Oldham till today.
6:05 Speaker 04 No.
6:06 Speaker 02 No, wow, that's a lie. A few days ago.
6:08 Speaker 03 Yes.
6:09 Speaker 02 Yeah.
6:09 Speaker 03 And Chaderton?
6:10 Speaker 02 Chaderton.
6:11 Speaker 03 Are you Chaderton?
6:12 Speaker 02 I'm Royton.
6:13 Speaker 03 Yeah, so we used. It's neighbours.
6:15 Speaker 04 It's a whole new language, I'm Chaderton, I'm Royton.
6:18 Speaker 03 We used to go and pick my friend up from like Royton's, um, a girl's school.
6:22 Speaker 02 Yeah.
6:22 Speaker 03 When, cause she was.
6:23 Speaker 02 That's where I went.
6:24 Speaker 03 Is it? Is it? And we used to like, um, do like fake letters to get her out of school. And I remember one particular. Yeah, one was, your dad, um, has lost the pigeons. And need you to go back.
6:39 Speaker 02 Yeah.
6:40 Speaker 03 And they let her out of school.
6:42 Speaker 02 The North West.
6:43 Speaker 03 In the car.
6:45 Speaker 02 Pigeon letter.
6:46 Speaker 03 Yeah, Lea.
6:46 Speaker 02 Love that. Get her out.
6:48 Speaker 03 Get her out.
6:49 Speaker 02 Well, dead nice to have you on. Now, the last time I think I saw you or spoke to you was when we were celebrating your BAFTA win for Dr Foster.
6:57 Speaker 03 Wow. Which, so I'd just had my boy, so that must be nine years ago, maybe, 10 years ago.
7:03 Speaker 02 What is your memory of that, the BAFTA win? Do you remember that moment of going to the BAFTAs? And did you know or did you get a sense that you were gonna win?
7:14 Speaker 03 No. So I'd had a baby, it was eight weeks, and that was my first night out. Oh, gosh. I'd just fit in the dress, was feeling a little bit milky and all that stuff, you know, nothing really. And then they keep you waiting for ages. Right. And then I was getting tired. I was worried about my boy. Yeah. I was falling asleep. My award was the last award. And then I found a chocolate underneath the seat and I was like, I've got my chocolate.
7:42 Speaker 03 No, there was a chocolate underneath the seat. This'll save. This'll save it. Energy, yeah. By the end, I was like, so desperate. I don't know what I said, still can't remember what I said. Yeah. And I told him, I was thinking, afterwards, you have a picture together. And all I said to him was, I've just had a baby. So he was like, okay, great, this is your BAFTA. I was like, okay, can I go home now? And then I was chasing the bread rolls with my agent around. All around, trying to eat something, yeah.
8:10 Speaker 02 It's a kind of like a mad time to win like two huge life moments.
8:15 Speaker 03 Yeah. And then I've got pictures of, so I put my husband's bow tie on my tiny little baby and sat him next to the BAFTA. And I've got that picture. Oh, sweet. Mental time.
8:26 Speaker 02 Yeah.
8:26 Speaker 03 And, and, because I'd just lost my mum as well.
8:28 Speaker 02 Right.
8:28 Speaker 03 So it was like a three huge, everything happened at once.
8:31 Speaker 02 Wow.
8:31 Speaker 03 Yeah.
8:32 Speaker 02 And where's the, where'd you put, do you put like awards out? Do you put BAFTA out?
8:36 Speaker 03 I do. Now, maybe this is because of, you know, like, being from, being from Foxhinton Lane. Because I listened to loads of people saying they don't put it out. And I'm like, oh, should I be hiding mine? Of course you should, yeah. I have mine out because I'm like that girl who, you know, who was like 14, 15, who was like, just wanted to do this as a job. BAFTA?
8:59 Speaker 02 Yeah.
9:00 Speaker 03 So, yeah, mine's out.
9:01 Speaker 02 Yeah, but it's a good one. As well, do you know what I mean? If it's like a rubbish award, you might be like, it's all right. But not only is it good and it's steeped in, you know, prestige, it also looks great at BAFTA.
9:11 Speaker 03 And it looks great and it's really heavy.
9:12 Speaker 02 Yeah. We should do your likes and dislikes. Yes. Because we are gonna eat in a second. Yes, we are. And so a fantastic list, by the way, that you gave us. You really have like nailed this. And we'll start with your likes and love, which are kind of categorised. Yeah.
9:28 Speaker 03 Do they?
9:29 Speaker 02 Yeah, it's very well organised, it's this. Salmon, tuna steak, tuna tartare, sushi, prawns, soft beef steak, no gristle or fat or chewy bits.
9:37 Speaker 03 No, thank you.
9:39 Speaker 02 No, thank you. Now, I love this because we ask and you gave the answer. This is exactly what a chef is, this. Only just started eating chicken again, but I'm still fussy with it. Why are you cautious of chicken?
9:51 Speaker 03 So, so I've been through every like, I'll go vegetarian, I'll go vegan, I'll start eating meat again. I should eat some protein. So, anyway, now I'm back on everything. Perimenopause, get that protein in, things change, don't they?
10:04 Speaker 02 Sure.
10:05 Speaker 03 So, but chicken, I could never go, like, when I went back to it, it made me, I have like a quite a bad gag.
10:14 Speaker 02 Right. Right, reflex.
10:16 Speaker 03 Reflex, yeah, response. It's when something makes me upset like that, I, I think about it all the time.
10:23 Speaker 02 Right.
10:23 Speaker 03 And so once I've got a little bit of something in the chicken, which you get quite a bit of, or maybe you don't. You're depending on the quality of it.
10:30 Speaker 02 Or the gristly bits, like at the top.
10:32 Speaker 03 Yeah, no, that's fine.
10:33 Speaker 02 There is certain things that do do that, and once you've done it once, then it's in there. Like, you don't wanna think about what an egg is when you're eating an egg.
10:39 Speaker 03 No, exactly.
10:40 Speaker 02 Just mind over matter, though, that's what you gotta do. You don't wanna think like, so I feel that, yeah. Lamb occasionally, love a roast, pigs in blankets. Then we go from proteins to cuisines. Pasta dishes with a tomato based sauce or pasta with fish and wine or cream sauce. Love a breakfast. I love a breakfast.
10:58 Speaker 03 Love a breakfast.
10:58 Speaker 02 Do you wake up starving?
10:59 Speaker 03 I, I, I go to bed like excited for the coffee and the breakfast the next day.
11:04 Speaker 04 Oh wow, love that.
11:06 Speaker 02 Most eggs, especially shaksookah, grilled cheese toasty, Indian, not too spicy, Italian garlic in everything. Correct.
11:14 Speaker 04 Garlic, we love that.
11:15 Speaker 02 Absolutely correct, yeah. And then we move on to.
11:17 Speaker 03 Oh my god, it goes on.
11:18 Speaker 02 All right, continue.
11:19 Speaker 04 So I'm gonna actually make some food.
11:21 Speaker 02 Yeah.
11:21 Speaker 03 Yeah.
11:22 Speaker 02 See you in a couple of hours then.
11:23 Speaker 04 Yeah, see you in a few.
11:24 Speaker 02 I like this is sort of miscellaneous and northern section. Gravy and vinegar. So much gravy and vinegar.
11:31 Speaker 03 Oh yeah, yeah.
11:32 Speaker 02 Did you have concern from your family members when you moved to London about gravy? It was a big, it was big at my house when I moved to London.
11:39 Speaker 03 What, that they don't do gravy?
11:41 Speaker 02 Yeah, they were like, don't do gravy.
11:42 Speaker 03 Would you put gravy on absolutely anything?
11:44 Speaker 02 To an extent, yes.
11:45 Speaker 03 I mean, not a dessert.
11:46 Speaker 02 No.
11:46 Speaker 03 Obviously, but.
11:47 Speaker 02 Not like pasta, but yeah.
11:49 Speaker 03 No, yeah, but.
11:50 Speaker 02 Or meat.
11:51 Speaker 03 Or meat pies.
11:52 Speaker 02 Pies.
11:53 Speaker 03 Yeah, potatoes.
11:54 Speaker 02 Chippy, obviously.
11:55 Speaker 03 Obviously chippy.
11:56 Speaker 02 Obviously chippy. We're gonna continue with Saran's likes.
12:00 Speaker 03 I, I've been busy. I don't know when I had time to do this.
12:02 Speaker 02 I know. Bloody hell. Longley Farm Cottage cheese, a good salad, dips, crisps, most veg, tuna mayo, salad, cream sandwich with salt and vinegar crisps. Jacket potatoes. Love a jacket potato.
12:14 Speaker 03 Yeah.
12:15 Speaker 02 Naughty pub lunches that maybe aren't made fresh.
12:18 Speaker 03 Do you know what I mean?
12:19 Speaker 02 I love that. I know exactly what you mean. Every now and then.
12:22 Speaker 03 Yeah.
12:22 Speaker 02 Yeah, you're like, there's no nutritional value.
12:25 Speaker 03 Frozen.
12:25 Speaker 02 Yes.
12:26 Speaker 03 Frozen pie.
12:27 Speaker 02 Yeah, love that.
12:28 Speaker 03 Yeah.
12:29 Speaker 02 Chippy teas.
12:30 Speaker 03 Yeah.
12:30 Speaker 02 Love a chippy tea. Do you still get chippy tea?
12:32 Speaker 03 It's rare, but I, so I spend a lot of time in Norfolk.
12:35 Speaker 02 Yeah.
12:35 Speaker 03 So by the sea.
12:37 Speaker 02 Yes.
12:37 Speaker 03 Fish and chips, sand.
12:40 Speaker 02 Yeah.
12:40 Speaker 03 Delicious after a swim. Beautiful.
12:42 Speaker 02 Perfect, yeah. The dislikes are briefer, but they're also specific, which I love.
12:47 Speaker 03 Yes.
12:48 Speaker 02 And artichoke, a dislike, except for one place in Tenerife.
12:52 Speaker 03 Where I feel frauds.
12:54 Speaker 04 Oh, what did they do to it?
12:56 Speaker 03 So I've always said, I don't like aubergine, don't like artichoke.
12:59 Speaker 04 Yeah.
13:00 Speaker 03 But they, they had toasted almonds.
13:03 Speaker 04 Right.
13:03 Speaker 03 On it. It was, it was, everything was very flaky and soft. I don't know what they'd like.
13:08 Speaker 04 They fried the artichoke?
13:10 Speaker 03 They'd fried the artichoke and then the toasted almonds and there was an oil on it.
13:14 Speaker 02 Right. Oh, yeah.
13:15 Speaker 03 And that with their tuna tartare was so, and look, because there was only one place, I'm not disentereef, but there was only one place that we went to. And every time I ordered this artichoke, after forty-six years of saying I don't like artichoke.
13:31 Speaker 02 You were like, oh, one more artichoke. And how long were you out there when you were filming forwards?
13:35 Speaker 03 Four months.
13:36 Speaker 02 Wow, so you were there.
13:37 Speaker 03 Oh, weekly for sure. Weekly, yeah, yeah, yeah. Yeah, the celebration at the end of the week.
13:42 Speaker 02 And you do love cheese, but nothing strong, nothing stinky?
13:45 Speaker 03 Mm-mm.
13:45 Speaker 02 No, we were questioning whether or not anyone actually does like smelly cheese or they just pretend.
13:49 Speaker 03 My hobby does.
13:50 Speaker 02 Oh, yeah?
13:51 Speaker 03 Yeah.
13:51 Speaker 02 Okay.
13:52 Speaker 03 You must like smelly cheese.
13:54 Speaker 04 Do you like a stinky cheese, Ange? Yeah, I love a stinky cheese.
13:56 Speaker 02 Yeah. Anyway, round of applause for this list, by the way. That is a master worthy list.
14:03 Speaker 02 Now, usually at this point, we'd have a little chat and we'd leave Ange to, you know, perfect the dish or whatever. But we know you love dish and you love a cooking show and you love getting up close and personal. So we thought maybe you'd like to go and have a little nosy. Let's have a look what Ange is doing over there.
14:18 Speaker 04 What's going on? Are you happy with your tuna boat, quite pink?
14:21 Speaker 02 I like it pink.
14:22 Speaker 03 Yeah.
14:22 Speaker 02 Do you?
14:22 Speaker 04 Perfect.
14:23 Speaker 03 Yeah, love. Um, I see, I can't cook. That's why I'm thrilled to be having a, no, I can't. Do you know what it is? I struggle to look after myself when I'm away filming.
14:35 Speaker 02 Right.
14:35 Speaker 03 Because it seems to be last on the list.
14:37 Speaker 02 Right, yeah, yeah.
14:38 Speaker 03 Like, especially now with like producing and, um.
14:43 Speaker 04 You're not just acting, you're everything.
14:44 Speaker 03 Yeah, so it becomes a little bit, um, which is why I said I listened to every episode. You were my, in my ears every night filming this. And I was like, oh, who's going to be on tonight that I can, could be my friend?
14:57 Speaker 02 Oh.
14:58 Speaker 03 Um, so cooking is, um, and when I was in Spain, it was just cheese, meat.
15:04 Speaker 02 Yeah.
15:04 Speaker 03 And carver.
15:05 Speaker 02 Yeah.
15:05 Speaker 03 Are you just putting extra oil on, on top?
15:08 Speaker 04 I'm just putting because that's hot oil and that will seep through to cook it a little bit more if you need it a little bit more.
15:13 Speaker 03 Because sometimes it can be dry.
15:15 Speaker 04 Yes.
15:15 Speaker 03 Yeah.
15:16 Speaker 04 But I think this is quite pink, but if you need it a bit more cooked, I can always put it in. Right, chat.
15:20 Speaker 03 You made me telling you, sometimes it can be dry, not when you're cooking.
15:23 Speaker 02 Not when Ange does it.
15:26 Speaker 02 So what have we got here, Ange? We have...
15:29 Speaker 04 So we have seed tuna with braised tomatoes and chickpeas.
15:32 Speaker 02 Okay, delicious.
15:32 Speaker 04 Finished with lots of parsley. And are you happy with the cooking? But if you need it a bit more cooked, you guys?
15:37 Speaker 02 No, this is perfect. So that is perfect, absolutely perfect.
15:40 Speaker 04 If that were my mum, she would be saying what Eileen says, undercooked, put it back.
15:43 Speaker 02 I know, my mum's like, get that back on, get that back on.
15:46 Speaker 03 That's nothing like my tuna.
15:48 Speaker 02 Oh my god. No, I love this sort of thing. It's actually making my mouth full water.
15:53 Speaker 04 Full water.
15:54 Speaker 02 On approach. This really works well together, like, doesn't it? Like, tomato, tuna, chickpea, parsley, lemon.
15:59 Speaker 04 And it's so easy, honestly. You could make this. I know you say you don't cook, but you could so make this.
16:04 Speaker 03 So pretend I'm a five-year-old child.
16:06 Speaker 04 So you chop a shallot, and if you don't have a shallot, you could chop an onion, quite fine. And garlic, you could grate that on a microplane or a grater, so you don't even have to chop that. In a pan with some oil, cook that for about three minutes, three or four minutes. No colour, just soft. Add your tomatoes, these are fresh tomatoes, cut in half, cherry tomatoes. And this harissa paste, this smoky harissa paste that you can buy from Waitrose, ready-made. Add a bit of chicken stock, add your tinned chickpeas, and that is it.
16:34 Speaker 03 Mmm.
16:35 Speaker 04 That's all it is, and cook it for about five to 10 minutes.
16:38 Speaker 03 That's it?
16:39 Speaker 04 That is it. So that's what I mean, it's all stuff in a way you've got in the store cupboard. And if you don't have fresh tomatoes, because we're going into autumn, you know, you can get tinned tomatoes, like baby cherry tomatoes, you could do the same thing.
16:49 Speaker 02 So that is it?
16:50 Speaker 04 That is it.
16:50 Speaker 02 And then once that's done, you can just leave that?
16:52 Speaker 04 One tinned, chopped tomato, boom, yeah, when that's done. And you could make that the day before, and then serve it the next day. It could easily last for two, three days in your fridge.
17:00 Speaker 02 Then you just do your tuna in the pan?
17:02 Speaker 04 Tuna in the pan.
17:02 Speaker 02 And then how do you go about, if you're going to the fish counter in Waitrose, do you just say like...
17:07 Speaker 04 I dish about 120 grams, so I like three tuna steaks, or whatever, how many you need, yeah.
17:11 Speaker 02 And then you get them out of the fridge?
17:13 Speaker 04 Get them out of the fridge, so they're room temperature. So that they don't sort of, you know, contracting and get.
17:20 Speaker 03 So they're not tense.
17:21 Speaker 04 Yeah, exactly. That's the word I'm looking for, tense. And that's it, Siri, about a couple of minutes on each side, depending how much, you know, like I said, our mothers like it well done.
17:29 Speaker 03 Yeah.
17:30 Speaker 04 You know, I like it pink, you know, however you'd like to cook it. And that's it. You could do that.
17:34 Speaker 03 I know. I think so. And I could, and I'm listening, and I'm like, I could do that. I'm gonna do that. The next time I go away, I'm gonna set myself up in my new apartment, which is what always happens when I film away.
17:46 Speaker 04 Yeah.
17:47 Speaker 03 And I could do this big shot, once.
17:49 Speaker 04 Yeah.
17:50 Speaker 03 And then I start filming and everything falls apart.
17:53 Speaker 02 Yeah, I think, I think it's a lot. And then you've got like, thinking about the day, then you've got to learn the lines for the next day, like.
17:58 Speaker 04 Sure.
17:58 Speaker 02 You can't be whipping up a tuna steak at half nine at night.
18:02 Speaker 03 But I could.
18:03 Speaker 02 Oh, you actually could.
18:04 Speaker 03 I could.
18:04 Speaker 02 Quite easy. I mean, that is quite easy. That is quite easy.
18:07 Speaker 04 But also that base, I think you can use for loads of stuff. You know, you could put cod on that. You could do it with chicken thighs, you know, it would work really well.
18:15 Speaker 02 Name it, you place it.
18:16 Speaker 03 Do you know who I listened to on this podcast? It was Keely, actually. And she described my, cause she, she doesn't cook much.
18:25 Speaker 04 No.
18:25 Speaker 03 And she, when she was saying that she just has.
18:27 Speaker 02 At all.
18:27 Speaker 03 At all, yeah.
18:29 Speaker 02 Great sandwich.
18:30 Speaker 03 And she has like great sandwich or bits of cheese from the fridge. And, or a cracker with something or this. And I was like, you're like my food.
18:39 Speaker 02 Yeah. You two should do a food podcast.
18:41 Speaker 03 Yes, yeah.
18:43 Speaker 02 Yeah, you should.
18:45 Speaker 03 Where can you buy your crisps?
18:46 Speaker 02 Yeah, come with us, we buy some crisps.
18:48 Speaker 04 Exactly.
18:49 Speaker 02 I love that. I love that.
18:50 Speaker 04 That would be great.
18:51 Speaker 02 If you wanna try this recipe at home, waitrose.com/dishrecipes. There's also a wine pairing. It's a champagne.
18:58 Speaker 04 It's a champagne.
18:59 Speaker 02 It's a champagne with it.
19:00 Speaker 04 So it's champagne Telmont. It's a reserve brute and it's delicious and it pairs wonderfully with it.
19:06 Speaker 02 With the tomato.
19:07 Speaker 04 Very nice, yeah.
19:09 Speaker 02 We've got to talk about Fraud. So I've not seen Fraud yet and just watched the first two. The first two have just come out now. They're on ITV One and ITV X. But the premise of this, we were saying before you joined us, is so up my street. And we thought, rather than us tell everyone, you should tell everyone.
19:27 Speaker 03 So me and my friend Anne Marie O'Connor made Maryland together. And it was cold and we were in Ireland and we were just about to start first day filming. And our producer, Alison Owen, came over and she said, what's next? And I was like, we haven't even started this one yet. So we kind of went, well, we have been talking about something. And off the cuff, we said, we want it to be hot because we were in Ireland and it was freezing. We wanted to be away somewhere abroad.
19:57 Speaker 03 Maryland was like a gorgeous, little, small, kind of old fashioned TV show. So we said, we want it to be big, like the opposite of this. I said, I'd love some drug queens in it. That'd be great. And then we loved Risky Business. You know, we started to just like give references of like.
20:17 Speaker 04 So I got a pin board up and putting all those things, yeah.
20:20 Speaker 03 And it came about like that. And then we went into a writer's room. And then we just started to plot this heist, but based on toxic female friendship.
20:33 Speaker 02 I love that heist film. I just think as a viewer, you know where you're at as soon as it starts. So you're like, on bullshit. They want to rob somewhere. I'm in. And you're kind of like a bad influence in this show, would you say?
20:44 Speaker 03 Yeah. So I described, so she's called Bert. And I described Bert as an addiction. So everyone kind of likes to be around her, is intrigued by her, gets a bit high off her. And then feels really mucky and dirty when they've been, you know, like. When they've had too much of it. So, so, and to Sam, played by the brilliant, gorgeous Jodie Whittaker. They're like the, uh, the side of each other's coins. And so they're old friends and they rub each other the wrong, uh, rub each other up the wrong way. And me and Marie just felt like a toxic female friendship isn't ever discussed.
21:23 Speaker 02 No.
21:24 Speaker 03 Because I think we've all had a burr in our lives, especially women.
21:28 Speaker 02 But you can't say no to.
21:29 Speaker 03 You can't say no to, and then when you grow and change, get a job, uh, sort of family, whatever it is that you, you know, you, you just grow up.
21:38 Speaker 02 Hmm.
21:38 Speaker 03 Sometimes there's a burr that's always going, I wanna play out, you know, what do you wanna do? And that's who, who she is, trouble. And she's fun and she's funny, because Anne-Marie's very funny. And, um, so I think that she's, yeah, she's got charisma. The look was something that I couldn't wait to get rid of with the tattoos and the blonde hair. It was quite, by the, by the end, I was just like, I'm ready to get rid of this hair now.
22:04 Speaker 02 Yeah.
22:04 Speaker 03 Um, which is why I tie it back all the time, because it's still under there.
22:08 Speaker 02 Oh, really?
22:08 Speaker 03 Yeah, I'm waiting for it to grow out. Yeah, yeah.
22:11 Speaker 02 You can see Frauds right now on ITV One and ITV X as well. The first episodes have been out for like a couple of days since this aired, so yeah, go and check it out. And also we want to talk to you about Film Club as well, um, which is, uh, written by Amy Lou Wood and also stars Amy Lou Wood as well.
22:26 Speaker 04 Excuse me a minute, I'm just getting dessert.
22:28 Speaker 02 Oh, yeah. Are you getting the dessert, Tom?
22:30 Speaker 04 Yep.
22:30 Speaker 02 Oh, yeah.
22:31 Speaker 03 And I'm so, I'm so thrilled. Thank you. Cause I know you don't normally do dessert.
22:34 Speaker 02 We don't. We don't, but if you want a dessert, we'll do you a dessert. Yeah, we do. And how is it working with, uh, Amy Lou Wood? Cause she's had amazing, yeah.
22:44 Speaker 03 Oh, yeah, amazing. She is just as delicious as you would imagine she is. And, um, she has the eyes of my own child, like the, the, cause big brown eyes. And my little boy's got these big brown eyes as well. So every time I looked at her, I was like, oh, um, I mean, at first when I got the call, I was like, I must be playing your sister.
23:06 Speaker 02 Yeah, we're twins.
23:07 Speaker 03 Oh, and then they're like, no, you're playing her mother. I was like, how old is Amy Lou Wood? How old will I be in this? But I actually could be her mother. Um, uh, I just forget that. Look at how old you are, don't you? Me, you know, it's me.
23:19 Speaker 02 And you can also see Film Club right now on BBC Three.
23:25 Speaker 02 Now, before you joined us, we were talking about Coronation Street and the sort of power of Coronation Street in our respective households.
23:32 Speaker 03 Yeah.
23:32 Speaker 02 You know, it was, you had to sit and watch it.
23:34 Speaker 03 Yeah.
23:35 Speaker 02 Was it the same in your house growing up? I mentioned, yeah.
23:38 Speaker 03 Yeah. In my house, Corrie was huge. And then when you'd go to Manchester, you'd go and visit Grenada. Do you remember? Like the old Grenada studios. And so I'd be having all my auditions there as well. So like constantly going weekly, trying to get a part in anything like that was on ITV. But my family, like my nanaburther, my grandad Bob, all the aunties, like that's the holy grail.
24:02 Speaker 02 And how did the family react? Because I imagine telling a northern family, we're in Corrie, like everyone's head must have been like, wow.
24:09 Speaker 03 You've made it.
24:10 Speaker 02 Oh, you've made it.
24:11 Speaker 03 Our Sarah. Our Sarah's in Corrie.
24:15 Speaker 02 I heard it.
24:16 Speaker 03 Yeah, she's gone to marry Steve McDonald.
24:18 Speaker 02 And it was really like so huge at the time. It was like 19 million people were watching Coronation Street when you're in it. So how does life change when you're in a show that's on, you know, a few nights a week that 19 million people are watching?
24:34 Speaker 03 Like, things have changed so much, like the landscape of TV and content and, you know, how we, how we watch, because we don't watch it as a like water cooler moment anymore. It's just, you watch it when you're on, you're fed, like what you should be watching, all of that stuff. But when I was in Corrie, like everyone sat down and watched it. And those big events like Karen's wedding or the christening where she battered Tracy Barlow, I found those shoes the other day when I was like looking at all my bits of the red shoes. And the heel is really worn down where I kept smacking the wall. Yeah. Yeah, like that was, it was so big. And, you know, we were chased by paps and we were, you know, the Soap Awards was, when
25:19 Speaker 03 you were in that room and like every member of every soap was in that room, it was wild. And we were in Manchester, Manchester United was huge. So the focus was on either the Corrie lot or the Man U players.
25:33 Speaker 02 Yeah, it was that good time, great time.
25:35 Speaker 03 Oh yeah, you would have been timed with Beckham and Gigi and all of that, yeah. Ferguson, yeah. It was fab and I went out a lot and I enjoyed myself and I was, I was early twenties. And I'm so pleased I did all of that so that then when I left Corrie, I was like, right, what do I want to do with my career? But what a boost and you learn on the, so you know, however many episodes, you're like directing yourself as well as kind of like, you know, learning lines, figuring out where all the lights are. What, I mean, there's no better training, I don't think.
26:06 Speaker 02 And I imagine you're shooting a lot as well. It's like you're constantly working. It's not like you're sat in your trailer having a fag waiting for your one line. So you're doing it every day. So you probably get like a lot of hours as an actor and a soap, don't you?
26:17 Speaker 03 Yeah. And, and you're doing like Ant and Dec's Takeaway or Stars in Your Eyes or.
26:23 Speaker 02 We need to talk about Stars in Your Eyes.
26:25 Speaker 03 It was really neat.
26:26 Speaker 02 Not once but twice in Stars in Your Eyes.
26:28 Speaker 03 Did you try?
26:29 Speaker 02 Yeah. Who did you do? Madonna or who?
26:31 Speaker 03 I did Madonna the first time. No, I did. This, this was, it was Catherine Zeta-Jones. Oh, that's right. In Chicago. Oh, yeah.
26:40 Speaker 02 Yes.
26:40 Speaker 03 Because I was trying to, you know, like go, well, what can I do? Cause they wouldn't let me do Sinead O'Connor the first time with a bald cap. Oh, right. They made me do Madonna.
26:49 Speaker 02 Oh, I wish you'd have done that.
26:51 Speaker 03 I know. Hopping out a tear and I was like, but I know I could sell that. And they were like, no, you're going to be Madonna.
26:57 Speaker 02 No, Madonna, it's Saturday night, love. It's an ICB.
26:59 Speaker 03 Yeah.
27:00 Speaker 02 Do Madonna.
27:01 Speaker 03 Do Madonna. And not even, I mean, I love Madonna, obviously, but they made me do Hey Mr. DJ as well.
27:08 Speaker 02 Oh, music, yeah.
27:09 Speaker 03 Yeah.
27:10 Speaker 02 Not a lot of lyrics as well.
27:11 Speaker 03 No, it was just a lot of like me smiling with my gap tooth.
27:15 Speaker 02 Oh my God.
27:15 Speaker 03 They put green lenses in, so I couldn't see. Oh, brilliant. And a big set sun, weak hair in my eyes. Oh my God. I know. So that's why when they did, do you want to go back? I was like, absolutely.
27:28 Speaker 02 Absolutely.
27:30 Speaker 03 Get me a big musical number. I'm going to be Catherine Zeta-Jones.
27:33 Speaker 02 Rain, rain, rain, rain.
27:36 Speaker 03 My boobs been out this whole time, I've just looked down.
27:37 Speaker 02 No.
27:38 Speaker 03 I was like, oh no, I'm not doing like Judy Finnegan.
27:42 Speaker 04 Now you are.
27:42 Speaker 03 No, I was there when that happened.
27:44 Speaker 02 Oh, poor Judy. Do you know what, I was talking about that the other day and I was like, that was one of the most famous things that's ever happened in this entire country.
27:51 Speaker 02 It was like Judy Finnegan.
27:52 Speaker 04 I think there's a few other things.
27:53 Speaker 02 That was, that was huge news at the time, don't you think?
27:58 Speaker 03 I was sat there.
27:59 Speaker 02 It was huge news.
28:01 Speaker 03 I can see her triumph Dorian bra.
28:04 Speaker 02 Yeah. Bad bra. And also, I need to talk to you about Dr. Foster because we love Dr. Foster so much. And I think that was one of those moments where the country all did sit down and watch it. So when was that, like nine, nine years ago?
28:18 Speaker 03 Yeah.
28:19 Speaker 02 Was that like, before the internet, but the streaming was on.
28:23 Speaker 03 Yeah.
28:24 Speaker 02 But I don't know, maybe that was just like really good telly. I just remember that being like my favorite sort of thing.
28:28 Speaker 04 But still in those days, they didn't stream everything straight away.
28:31 Speaker 02 All at once.
28:31 Speaker 04 You would still get, you'd watch it a few days, but it would just be weekly, yeah.
28:35 Speaker 02 I mean, when you're part of those shows that become national conversation, what's that like for you? Because obviously you've done it such a time before. Is it quite weird when months later, after you've rapped on something that everyone's, you know, probably quite obsessed with you?
28:50 Speaker 03 So the first Dr. Foster was maybe 12, 13 years ago. And then the second one was 10 years ago.
28:56 Speaker 02 Yeah.
28:56 Speaker 03 So, so the second one, I was taking my little boy with me to work. Then weirdly stripping off and doing hate sex scenes. It was just bizarre.
29:05 Speaker 04 Yes.
29:05 Speaker 03 You know, very odd. But yeah, I just think, and I still think, what, what was it that people like loved about it? And was it the betrayal? Was it the fact that she was so, she did what like you would think about doing, but would never do.
29:23 Speaker 04 Yeah.
29:24 Speaker 03 And she was a doctor in Little Marx and Spencer Shoes and a little Mac.
29:28 Speaker 02 Yeah.
29:29 Speaker 04 Yeah.
29:29 Speaker 02 I loved every now and when she'd get home and have a glass of wine against that nice silver fridge and she'd be like.
29:34 Speaker 03 Right.
29:37 Speaker 02 Loved it.
29:38 Speaker 03 But yeah, I think Dr Foster was cerebral in a way of just making you, you built up the tension.
29:45 Speaker 04 Yeah.
29:45 Speaker 03 What is she, what is she capable of? And, and the dinner scene, I remember being like, um, it was like, still to this day, when it comes up, I pause and watch it. You know, because I'm just like, I want to watch this.
29:58 Speaker 04 Yeah.
29:59 Speaker 03 It was so good.
30:00 Speaker 02 It was so good.
30:01 Speaker 04 But I think you said it, as you said it, is the, uh, is what people think they're gonna do or would like, you know, people in that situation wanting revenge or feeling betrayed.
30:10 Speaker 03 Key in the car, just casually. On the way out, to go and shag the neighbour.
30:16 Speaker 02 Yeah.
30:16 Speaker 03 Just key the car.
30:18 Speaker 02 Just key the car.
30:21 Speaker 02 Crumble is here. Crumble, crumble, crumble. Angela, you have made a dessert, which is very rare.
30:27 Speaker 04 Very rare.
30:27 Speaker 02 It's from Angela's crumble, so you've done it. Um, tell us the best way to make a crumble. If you are listening and you want some advice from a Michelin star chef, how do you Michelin star crumble?
30:36 Speaker 04 Oh, I don't know.
30:38 Speaker 02 You don't know, you'd better believe you find out.
30:39 Speaker 04 Well, we put, we, normally crumble is basically sugar, flour and butter. That's your basic crumble mix. But to jazz it up a little bit, we've put some nuts in there, a few oats in there.
30:48 Speaker 02 Mmm.
30:49 Speaker 04 We've got the cinnamon in with the apples and the blackberry. And if you're short of time and you don't even have to prep a veg,
30:55 Speaker 02 I don't.
30:55 Speaker 04 Prepper a fruit, you can buy frozen blackberries and frozen apples and then it's all done for you.
31:00 Speaker 02 Oh my gosh.
31:01 Speaker 04 So that's easy peasy, you see.
31:02 Speaker 02 Do you ever make a crumble at home?
31:03 Speaker 04 I do.
31:04 Speaker 02 Yeah?
31:04 Speaker 04 Yeah, I like it. I make them for my mum. Love it.
31:06 Speaker 03 This is so good, by the way.
31:07 Speaker 04 Pleasure.
31:08 Speaker 03 I just have one more bite.
31:08 Speaker 02 Yeah, one more bite. One more bite before the quiz. Yeah. Well, you can take it home. So, Rani, it's time for your fast food quiz. Are you ready?
31:14 Speaker 03 Yeah, I, I'll panic, but I'm ready. Yeah.
31:16 Speaker 04 Don't worry, don't worry. I love the way you're getting ready.
31:18 Speaker 02 So I'm ready.
31:19 Speaker 04 Okay.
31:20 Speaker 02 What is your favourite way to eat eggs?
31:22 Speaker 03 Shakshuka.
31:23 Speaker 02 Yeah.
31:23 Speaker 03 Yeah.
31:24 Speaker 04 It was on the cards earlier.
31:25 Speaker 02 I knew that.
31:25 Speaker 04 Yeah.
31:26 Speaker 03 Yeah.
31:26 Speaker 04 What's your favourite sandwich filling?
31:28 Speaker 03 Tuna.
31:28 Speaker 04 Tuna. Okay. Marvelous.
31:30 Speaker 02 Favourite form of potato?
31:31 Speaker 03 A jacket potato.
31:32 Speaker 02 Oh, yeah.
31:33 Speaker 03 I wanted to say chips, but because it's quite hot.
31:35 Speaker 04 That's all right. No, chips is fine. What's your favourite herb?
31:38 Speaker 03 I feel like I'm being interviewed by the police. It's all.
31:40 Speaker 02 You are. Food police.
31:41 Speaker 03 My favourite herb, yeah. Rosemary.
31:43 Speaker 04 Rose? Oh, I love rosemary. Yeah.
31:44 Speaker 02 What's the best flavour of crisp?
31:46 Speaker 03 Salt and vinegar.
31:46 Speaker 02 Correct.
31:47 Speaker 04 Like Sunday roast? What's your favourite Sunday roast?
31:49 Speaker 03 Ooh, um, lamb, chicken or pork.
31:56 Speaker 04 All together?
31:57 Speaker 02 All together.
31:58 Speaker 03 As long as there's no gristly bits.
31:59 Speaker 02 No gristly bits. Gristly bits. No. Uh, do you have a favourite kitchen utensil?
32:05 Speaker 03 No.
32:09 Speaker 03 I don't.
32:10 Speaker 04 Never in the kitchen.
32:10 Speaker 03 Yeah, never in the kitchen, yeah.
32:14 Speaker 02 We come to the end of the show question.
32:16 Speaker 03 Yeah.
32:16 Speaker 02 I have your end of the show, it's big.
32:17 Speaker 04 It's very big.
32:18 Speaker 02 I actually don't know why this is big. And for your chance to win the Waitrose goodie bag.
32:22 Speaker 04 Yeah, there we go.
32:24 Speaker 02 Muddled here by Angela Hartnett on the trolley.
32:26 Speaker 03 Oh, my goodness.
32:27 Speaker 04 Yeah, there you go.
32:27 Speaker 02 The bag.
32:28 Speaker 04 The bag with all those goodies in there.
32:30 Speaker 02 The bag. All you've got to do is answer this question. Saran. In June 2000, you made your first appearance on Coronation Street. Can you fill in the blanks from your first ever script? Hint: Both blanks are the same word. No problem, Mr. Baldwin, if you want to see me.
32:50 Speaker 03 So.
32:51 Speaker 02 I'll.
32:52 Speaker 03 So.
32:53 Speaker 04 Oh!
32:55 Speaker 03 I just say that.
32:58 Speaker 03 I remember.
33:00 Speaker 04 I love it.
33:01 Speaker 02 That actually looks really iconic, like this, doesn't it?
33:03 Speaker 04 That is amazing.
33:04 Speaker 02 No problem, Mr. Baldwin, if you want to see me sew.
33:06 Speaker 03 I thought, and she was so cocky. I remember, yeah, yeah.
33:09 Speaker 02 I love that.
33:10 Speaker 03 And then with loads of nicks.
33:13 Speaker 02 Keep the sewing montage. Anyway, Saran, the goodie bag is yours. Congratulations.
33:18 Speaker 03 Thank you so much.
33:18 Speaker 04 Well done.
33:19 Speaker 02 You can see Frauds right now on ITV1 or ITVX. Go check it out. Saran Jones, everybody. Thank you so much.
33:29 Speaker 04 Thank you, Saran.
33:31 Speaker 02 Oh, hi, we're back.
33:33 Speaker 04 We are indeed.
33:33 Speaker 02 We are, and we have a few of your questions and comments before this episode.
33:38 Speaker 03 And so.
33:39 Speaker 02 If you ever want to get in touch with us with your questions at any time, you can email us [email protected] , just like Lucy did. Lucy said, dearest Angela, slow-cooked pork belly. How low is low? How slow is slow? I make it okay-ish, but I could do better. It's a great question from Lucy, because I also make it okay-ish.
34:01 Speaker 04 I roast pork belly, but yeah, I would, yeah, slow and long. Until you can basically cut it with a spoon. I think that's the way, because it's so fatty. Put loads of spices in there, ginger in there. A little bit of sweetness in there, I think is great. Even a little bit, if you've got a little bit of marmalade left in there, that orange and ginger with pork belly works really nice. Bit of orange juice. And then just slow, low heat, I would say probably about 160. If you put a lid on it, keep the lid on it and just baste it as you're cooking it. But I think you've got to be able to sort of take a knife and just either really be able to cut it very easily or with a spoon. It should fall apart, basically, that's what you want.
34:37 Speaker 02 I love that.
34:38 Speaker 04 Yeah.
34:38 Speaker 02 I love that. So 160 for?
34:41 Speaker 04 Couple of hours, depending on the size, follow the guidelines of the recipe. But if you feel it's not cooked enough, add a little bit more stock to cover it and just cook it a little bit longer. Yeah.
34:50 Speaker 02 And next up, we hear from Katie in Newcastle, who says, hi Nick and Angela. My partner and I are long time listeners. Some of our favourite episodes have been enjoyed in the car when we travel to see our family around the country.
35:01 Speaker 04 Oh.
35:02 Speaker 02 However, while we see eye to eye on most things, we have one great divide, cauliflower.
35:09 Speaker 04 Oh.
35:10 Speaker 02 I like cauliflower a lot. My partner despises it. He describes it as broccoli that has lost the will to live and argues that if the only meal it is known for sees it covered in cheese, then how can it truly be good? My question is, what are your favourite ways to enjoy cauliflower outside of cauliflower cheese? That you might think may change my partner's mind. Thank you, Katie. And I know what he means.
35:35 Speaker 04 Oh, you agree?
35:36 Speaker 02 I think if you've had shit cauliflower, you may be experiencing cauliflower PTSD.
35:42 Speaker 04 Yeah.
35:42 Speaker 02 So if, my mum's getting roasted on this episode, but if like my mum, she chopped it and put it in boiling water for 45 minutes. And then when you eat it, it's sort of like dissolves without chewing.
35:58 Speaker 04 Salad, you've made it. No, we've made it. Fern Cotton, she came on and we made that wonderful spice cauliflower salad. I think raisins in there, nuts in there, so serve it room temperature, not straight from the fridge, but cauliflower can take spice. So put, you know, saffron on there, put cumin on there, roast it in the oven, you know, a bit of pepper on there and stuff, even a little bit of honey. And that will be delicious. And then add it with loads of nuts, coriander.
36:24 Speaker 02 We did it with dates, spicy peas.
36:26 Speaker 04 There you go, everything, see?
36:27 Speaker 02 Yeah, very, very good. I do remember that. That was delicious with that green tahini.
36:31 Speaker 04 There we go. Ah, there you go. Green tahini. Got it.
36:34 Speaker 02 Um, it was quite a bit of a hit, that one. People really liked that one. Lisa on Instagram said, I cooked the cauliflower.
36:40 Speaker 04 Right.
36:40 Speaker 02 Um, and I can't believe how amazing it is. I'm the worst cook and even I could do it.
36:47 Speaker 02 Um, and Dinky D has been on saying that roasted cauliflower is heavenly. Um, a great range of flavours and textures. Absolutely delicious.
36:55 Speaker 04 There we go. We're getting them all. They're loving it.
36:57 Speaker 02 Final word on cauliflower. Teach says, this is how you make cauliflower sexy.
37:01 Speaker 04 There you go.
37:01 Speaker 02 It's needed a revamp.
37:03 Speaker 04 It's needed a revamp. It needs the PR that Kale got for a while.
37:06 Speaker 02 Yeah, it did, yeah.
37:06 Speaker 04 Kale sort of went PR crazy and now cauliflower needs it.
37:09 Speaker 02 Got a new stylist, essentially.
37:10 Speaker 04 Yeah, that's true.
37:12 Speaker 02 Back, baby. Thank you for all your comments. Thanks for sending those in and we will see you next week.
37:17 Speaker 04 Bye.
37:22 Speaker 02 If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.
37:38 Speaker 04 If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.
37:47 Speaker 02 If you do want to get in touch, please do. Email your questions, thoughts and suggestions to [email protected] .
37:55 Speaker 04 Dish from Waitrose is a Cold Glass production.
37:59 Speaker 02 Waitrose, the home of food lovers.
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