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Dish

Cold Glass Productions

Broadcaster Nick Grimshaw and Michelin star chef and restaurateur Angela Hartnett invite you to join their weekly dinner parties for hilarious, unfiltered chat. Guests like Gordon Ramsay, Dua Lipa, Benedict Cumberbatch, and Olivia Colman enjoy a Michelin star meal cooked by Angela, who shares insider tips and tricks to perfecting that signature dish or everyday dinner. As a seasoned conversationalist and raconteur, Nick serves the drinks and leads the dinner party for a deliciously fun watch and listen! Dish from Waitrose is available on Apple Podcasts, Spotify, YouTube and wherever you get your podcasts.

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  • 33 episodes
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  • Avg 47 min
  • English

Episodes 33

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  • Wednesday · 55 min

    Riz Ahmed is transported by our braised chicken with pickled cucumbers

    A fusion of flavours for a man of many roles. Award-winning actor and rapper Riz Ahmed joins us this week, known for his roles in TV shows like the Emmy-winning The Night Of, alongside performances in hit films such as Four Lions, Nightcrawler and Sound of Metal. He also co-wrote and starred in the Oscar-winning The Long Goodbye. From acting in Hollywood blockbusters to screenwriting, Riz can do it all, even sleep without a pillow… but more on that later. Away from the screen, Riz is an inquisitive food lover with a passion for layered flavours and unexpected combinations. It’s a tailor-made opportunity for Angela to cook braised chicken with pickled cucumbers, inspired by the Filipino classic adobo. Paired with a bottle of Familie Mantler Gemischter Satz, selected by the Waitrose wine experts, it makes the perfect backdrop for chats about a childhood surrounded by his mum’s cooking, his firm stance on beansprouts, and his latest role as sous chef to his wife. In our time with Riz, we learn that his love of acting started young, with a childhood spent dreaming up films and acting them out in the kitchen. These days the sets are slightly bigger, and certainly more people helping bring the story to life. He tells Nick and Angela about his new film, Digger, a bold black comedy from Alejandro González Iñárritu about the end of the world. Riz shares what it’s like working alongside co-star Tom Cruise, whose curiosity about everyone around him is as surreal as it is infectious; and, surprisingly, why a day on set with Tom comes with a great deal of clapping. Luckily for Riz, we’re no strangers to a round of applause at Dish. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:49 - Welcome! 02:29 - Today’s guest & live show predictions 04:14 - Let’s chat vinegar 06:34 - Riz Ahmed is here! 07:17 - No pillow club 10:58 - Cheers! 11:21 - Riz’s food likes 17:15 - Playing the role of sous chef 18:39 - More food likes 22:27 - Riz’s food dislikes 24:40 - Food is served! 28:11 - Food growing up 29:22 - Wine pairing 30:03 - Angela on cooking new cuisines 33:53 - Riz’s new role in Digger! 36:30 - Working with Tom Cruise 42:27 - A long passion for creating 44:06 - Horror films 46:07 - A scrabble love story 47:44 - Fast food quiz 51:05 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • October 28 · 41 min

    Russell T Davies enjoys a taste of home with our smoky seafood paella

    A new culinary adventure for Angela, with no regeneration required. Screenwriter, producer and television creator Russell T Davies joins us following the release of his latest work, The Queerest of Folk: A Life in Television, a memoir that looks back on a career spent creating some of British television’s most recognisable shows. Russell’s love of food traces back to his childhood in Swansea, where his mum’s cooking and the local ice cream shop left a lasting impression. From hearty home-cooked favourites like osso buco and Sunday roasts to a good paella, there’s plenty of inspiration to draw on. Angela's answer? A smoky seafood paella with prawns & clams, a first time appearance for the Spanish classic on the show. It’s paired with a bottle of Waitrose Blueprint Verdejo, selected by the Waitrose wine experts. And because Russell is never one to turn down an ice cream, we finish with a few scoops of No.1 Vanilla & British Blackcurrant Ripple Ice Cream. While Russell might not have inherited his mum’s love of cooking, he certainly has some strong opinions on the perfect cup of tea, sharing his very particular recipe and preferred mug with us. Over a brew, we revisit some of the stories from his new memoir, including how his childhood love of Doctor Who took him from devoted fan to show runner and eventually writer on the show, to the legacy of Queer as Folk and It’s a Sin, two series that helped bring LGBTQ+ stories to the forefront of British television. It’s no surprise that Russell’s work has earned him many fans along the way, even Kate Bush. While we can’t quite arrange a visit from her today, we may have the next best thing: a potential new Doctor Who in the studio… You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:45 - Welcome! 02:00 - Not long until Dish Live! 03:22 - Russell is here! 05:04 - A tea to start 06:28 - The T in Russell T! 07:31 - The key to the perfect cuppa 08:25 - Tea with Kate Bush 11:02 - A love for ice cream 13:08 - Childhood surrounded by food 15:32 - Russell’s dislikes 16:48 - From cutlery to eight vegetables 19:54 - Final paella preparation 20:39 - Paella is served! 22:16 - Wine pairing 23:29 - From his new memoir to writing and Queer as Folk 33:19 - Doctor Who! 35:20 - Ice cream is served 35:26 - A garden Dalek! 37:15 - Fast food quiz 38:53 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • October 21 · 49 min

    Sharon Horgan is buzzing about our fresh tuna puttanesca pasta

    Leaving her hungry would be nothing short of a Catastrophe… Writer, actor, director and producer Sharon Horgan joins us to chat about her new show, Youth. A dramedy exploring the perils of ageing and finding love after divorce, it's a fitting addition to Sharon's impressive back catalogue that delves into the less glamorous corners of domestic life. The series sparks conversation in the studio, from the realities of motherhood to fluctuating feelings about ageing. Having grown up on a turkey farm and spent years as a vegetarian, Sharon has seen her food tastes take a few turns along the way, including a return to meat eating. With lasagne among her favourites, it feels like a good excuse to kick things off with Alex Szrok’s recipe for lasagne fritti. These are enjoyed alongside a bitter, sweet and suitably buzzy tequila and grapefruit sbagliato, before Angela serves up fresh tuna puttanesca pasta. It’s accompanied by a bottle of Ayala Brut Majeur Champagne, selected by the Waitrose wine experts. As expected, Sharon proves as entertaining a guest as she is a writer, recalling the bold childhood career plans she shared with her mum at a very young age. Those ambitions have since paid off in shows like Catastrophe, Bad Sisters and Motherland, which counts Nick, Angela and even Oasis frontman Liam Gallagher among its devoted fans. With years spent both behind and in front of the camera, Sharon is the perfect person to settle a debate that’s been on our minds for some time: when it comes to feeding a film crew, does Hollywood really do it best? 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 the lasagne fritti was created for Waitrose by Alex Szrok 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome! 01:58 - Mesh enters his chef era 03:51 - Catching up with Stanley Tucci 04:44 - Today’s guest! 05:49 - Let’s chat pears 08:07 - Sharon Horgan is here! 10:14 - Press life 12:16 - Tequila cocktails & lasagna fritti to begin 14:02 - Sharon’s food likes 17:30 - Sharon’s food dislikes 18:10 - Returning to meat eating 22:06 - Christmas 24:06 - Career aspirations 25:51 - Pasta is served! 28:21 - Champagne pairing 29:40 - Sharon’s new show ‘Youth’ 32:15 - From motherhood to age 38:39 - The timelessness of Motherland & character writing 42:17 - Liam Gallagher loves Motherland! 44:17 - Seeing Oasis 44:38 - Fast food quiz 46:52 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • October 14 · 45 min

    Rob Beckett meets his match with our creamy pea pasta with crispy garlic sausage

    Fortunately for him, resisting temptation isn't on the menu. Comedian, presenter and podcaster Rob Beckett joins Nick and Angela to chat about the return of Channel 4's Tempting Fortune. As host, Rob guides twelve strangers through an 18-day trek across the Malaysian jungle, where every temptation comes with a price tag attached to the group's £300,000 prize fund. Luckily for Rob, there are no such strings attached with the Dish menu. It's been a long time coming, but cottage cheese finally makes its Dish debut. Taking centre stage in Angela's creamy pea pasta with crispy garlic sausage, the protein-packed favourite swaps in for the recipe's mascarpone. The dish is served alongside another of Rob's staples, Robinsons Apple & Blackcurrant Squash, and is paired with a bottle of Louis Jadot Beaujolais-Quincié, selected by the Waitrose wine experts for its bright acidity and ability to balance the creamy sauce. While any hopes of Celebrity Traitors gossip are swiftly shut down, Rob's ongoing rotisserie chicken rivalry proves to be much easier territory, with Angela on hand to share a few trade secrets, courtesy of friend and chef James Ferguson. The conversation soon turns to Rob's strong views on regional delicacies, why couscous remains low on his list of favourite foods, and his reluctance to cook for other people. That said, hand him a spatula and he might just be persuaded otherwise… The new series of Tempting Fortune is out now and available to watch on Channel 4. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions. 00:00 - Coming up on Dish… 00:50 - Welcome! 04:21 - Let’s chat about cottage cheese! 05:49 - Listener question 07:24 - Rob Beckett is here! 08:31 - Does anything beat doing nothing? 10:04 - Squash and beef jerky to start! 11:14 - Rob’s in a rotisserie chicken battle! 14:18 - Angela’s tips from the chicken expert! 17:25 - Arsenal appreciation & football chat 18:15 - Rob’s food dislikes 19:22 - Regional delicacies 21:07 - Rob’s food likes 22:17 - The cottage cheese renaissance 23:04 - Leave Rob out of the kitchen! 23:55 - Pasta is served! 26:46 - Wine pairing 27:01 - Tempting Fortune is back! 29:40 - Rob’s monkey war! 31:54 - What would drive you into temptation? 33:23 - From touring to stand up & different audiences 39:27 - Comedian partners in crime 40:01 - Celebrity Traitors 40:49 - Fast food quiz 34:16 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • October 7 · 56 min

    Andrew Garfield swoons over our smash cheeseburger with burger sauce

    A man who likes to leave it all on the field. Our smash burger is no exception. Award-winning English and American actor Andrew Garfield joins us ahead of the release of his new film, The Uprising. Set against the Peasants’ Revolt of 1381, the film explores a moment of huge social change and its relevance today, as Andrew shares the joy of finally working with director Paul Greengrass and what made the production such a spirited one. As every good dinner party should, it begins with crisps and dips, served on a Lazy Susan and assembled by Nick, much to Andrew’s amusement. But it’s not long before Andrew is left speechless with Angela’s recreation of Owain Hill’s smash cheeseburger with burger sauce recipe. It’s served with chips and plenty of Andrew’s favourite condiment, American mustard, alongside glasses of Warsteiner Beer and a bottle of Finca Lalande Organic Malbec, selected by the Waitrose wine experts. For dessert, Andrew joins Angela at the counter to make his favourite cookies. Time spent with Andrew Garfield is certainly time well spent, as we get to know the man behind a huge variety of roles. While nine hours on stage might be nothing for Andrew, the thought of primary school dinners still has the power to haunt him. We hear about his childhood pesto-pasta epiphany, what makes the perfect ‘fat sandwich’, and after such a glowing review of the smash burger, whether we might be looking at the beginnings of a new restaurant venture with Angela and Nick. 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 the smash cheeseburger with burger sauce was created for Waitrose by Owain Hill at Hills Brecon 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome & a date to Elton John! 03:03 - Today’s guest 04:32 - Let’s talk pickles! 06:48 - Andrew Garfield is here with gifts! 08:49 - How’s life? 10:40 - Crisps & dips courtesy of Nick! 11:44 - A quick lesson in truffles 14:20 - Food dislikes and primary school trauma! 15:53 - Andrew’s food likes 16:06 - A pesto pasta epiphany 18:04 - Nothing beats spag bol! 19:08 - Parmesan on bacon?! 19:38 - Andrew’s big fat sandwich 20:50 - From hosting to unforgettable triple cooked chips 21:53 - Smash burgers are served! 25:47 - A new beefy venture? 26:46 - Angela’s first Glasto 28:18 - Drinks pairings 28:46 - The Uprising 33:51 - A spirited cast & working with Paul Greengrass 35:45 - Would Nick survive 1381? 36:39 - Being immersed in roles 39:40 - An eternal love for theatre 46:00 - Fast food quiz 48:42 - Baking cookies with Andrew! 51:53 - Cookies are served! 52:24 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • September 30 · 49 min

    Reece Shearsmith is treated to a showstopping salmon en croûte

    We’re getting into the Halloween spirit early for a man who loves the spooky season. Best known for The League of Gentlemen and Inside No. 9, alongside a host of on-screen and stage roles, Reece Shearsmith joins us ahead of the release of his new book, Things I Took From The Dark: The Museum of Me. Inspired by his childhood love of horror, the book delves into Reece’s collection of strange and unusual objects, the stories that surround them and the ways they have shaped his life and work. Reece has a strong passion for eating with the seasons so it seemed only right to recreate a meal inspired by one of his and his wife’s New Year’s Eve traditions. Angela serves up Martha Collison’s recipe for the best salmon en croûte, enjoyed alongside a bottle of Waitrose No.1 Chablis 2024 from Burgundy, selected by the Waitrose wine experts. Halloween might still be a few weeks away, but it’s never been far from Reece’s life, as he discusses his childhood love of horror stories, and the rather unconventional circumstances in which he met his wife… in a coffin. Naturally, we have to ask: does anyone around the Dish table actually believe in ghosts or the afterlife? Once that’s settled, we turn to Reece’s other passions, including baking and his successful Celebrity Bake Off appearance alongside Nick, before getting a glimpse into the mysterious Gossip Club he shares with Bob Mortimer and Matt Berry. 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 the best salmon en croûte was created for Waitrose by Martha Collison 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:47 - Welcome! 01:56 - A lesson in olive oil 05:23 - Recce Shearsmith is here! 06:57 - It’s always Halloween for Reece! 07:45 - Ghosts and the afterlife 09:25 - Nick and Reece on Bake Off! 11:45 - Reece’s food likes 12:02 - Nothing beats Christmas! 16:28 - Autumn superiority 18:33 - Thanksgiving 19:23 - A salmon wellington to reign in the New Year! 20:29 - From Nigel Slater love to eating out 21:28 - Reece’s gossip club 22:26 - Reece’s dislikes & food obsessions 25:01 - Food is served! 26:31 - Wine pairing 26:54 - Reece’s new book! 29:30 - A lifelong passion for horror 33:31 - Catching bats? 34:31 - Coffin weddings and witchy weddings! 37:08 - Fast food quiz 38:10 - Inside Number 9 & League of Gentlemen 44:57 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • September 23 · 50 min

    Alison Hammond and Noel Fielding dig into our tasty one-tin butter chicken & chickpea curry

    It’s double trouble at the table this week. Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high. Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts. It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided. We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag? 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 the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish… 00:53 - Welcome! 02:36 - Bake Off has a new judge… 03:59 - Let’s chat beans! 05:50 - Alison Hammond & Noel Fielding are here! 07:28 - It’s Dish seconds for Alison 08:42 - Bearded Noel Fielding?! 10:14 - Alison’s food likes & dislikes 11:55 - Noel’s food likes & dislikes 14:40 - Paul Hollywood’s garlic bread 16:19 - A Michelin starred fish finger sandwich? 17:27 - Noel’s fizzy on-set pick me up! 17:50 - Alison the homecook & her perfect omelette! 20:48 - Noel’s favourite pasta dish 22:20 - Baking vs cooking 24:29 - Curry is served! 28:17 - Wine pairing 28:53 - Prue Leith’s wine hottake! 29:19 - Busy set life 30:20 - Bake Off is back & with Nigella! 34:48 - Captain Paul Hollywood?! 35:58 - Noel on discovering Bake Off 37:49 - The beauty of Bake Off 38:33 - Alison’s viral moments 41:09 - End of the show question 41:29 - Let’s whisk! 43:33 - Fast food quiz 46:30 - Is the Angel Delight Angela approved? Learn more about your ad choices. Visit megaphone.fm/adchoices

  • September 16 · 46 min

    Angela Scanlon is wowed by our orzotto with bone broth and prawns

    Twice the Angela, twice the fun. Angela Scanlon is a presenter, writer and lover of Turkish delight. She adores soapy, rose and perfumed flavours, and we’re not afraid to deliver on that, handing her a Rose garden cocktail as soon as she takes to the table. That’s accompanied by a serving of prawn scratchings, playing into Angela’s favourite bit of a roast dinner, the chicken skin! For our main course, Angela (Hartnett) makes an orzotto with bone broth & prawns with extra peas because Angela (Scanlon) is such a huge pea fan. The use of bone broth plays perfectly into Angela’s love of wellness, including our first exploration of the benefits of cacao ceremonies. The meal is paired by the Waitrose wine experts with a bottle of Maree d'Ione Organic Fiano IGP Puglia. Angela comes to Dish following the launch of her new show, Gift List, which focuses on the triumphs and pitfalls of giving presents. Her first episode is out now and sees Louis Theroux chat about the time he was outgifted by the master... Tom Cruise. Angela H shares one of her favourite gifts to receive and Nick explains how he got seriously outgifted by Mesh. With Strictly season on the horizon, we try one more time to persuade our chef to take to the floor. As expected, it’s not a hugely successful attempt, but surely we can lure her into a spin on The Wheel? Next week, we’re back to just one Angela which should make this description easier to write. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:44 - Welcome! 01:36 - More than one Angela 03:11 - Angela Scanlon is here! 06:04 - A Rose garden cocktail cheers 06:54 - A second meeting for the Angela’s 07:19 - Reporting live from the Naturist Convention! 10:08 - Angela’s food likes 12:10 - Toast not bread! 14:57 - An ode to skins of meat?! 15:54 - From cocktails to cacao 17:50 - Angela’s food dislikes 20:02 - Olive oil on everything! 21:38 - Orzotto is served! 24:11 - Wine pairing 24:39 - Gift List! 26:00 - Louis Theroux the cutlery thief! 27:50 - Tom Cruise the ultimate gift giver! 28:53 - The highs and lows of gift giving 32:50 - Get a Grip with Vicky Pattison 33:28 - Strictly season is upon us… 36:08 - No Strictly or The Wheel 37:24 - Fast food quiz 39:52 - The perfect slice challenge! Learn more about your ad choices. Visit megaphone.fm/adchoices

  • September 9 · 48 min

    Jesse Burgess rates our lemon chicken and sesame chilli oil cucumbers

    The TOPJAW star has found his new favourite spot. Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He’s at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It’s a series produced by Gordon Ramsay’s production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004. Through TOPJAW, Jesse has put most of London’s top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight. Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There’s a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way. Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts. We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick’s appearance on TOPJAW very soon. 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 the lemon chicken was created for Waitrose by Shu Lin. The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome! 02:37 - Today’s guest 03:19 - Some special community moments 05:47 - Jesse Burgess is here! 07:12 - Nick & Angela on TOPJAW! 07:54 - A Hazy IPA cheers! 08:11 - Jesse’s globetrotting year 08:57 - What happens at a foodie wedding? 14:06 - Jesse’s food loves 16:12 - Sausage forward! 17:25 - Jesse’s hottakes 21:15 - Lemon chicken is served! 22:35 - A sesame chilli oil cucumber side 22:58 - Shallow-frying? 24:13 - Eating on the podcast 24:48 - Wine pairing 25:19 - Mutual bosses with Gordon Ramsay! 27:20 - Knife Edge: Chasing Michelin Stars is back! 28:23 - The origins of Michelin stars 29:50 - Differences between stars 30:32 - The Michelin star checklist 33:16 - Produce is king! 34:02 - The life of a Michelin star inspector 35:02 - Angela’s experience with Michelin 38:22 - A new era for bustling restaurants 40:24 - Fast food quiz 42:36 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • September 2 · 52 min

    Daisy Edgar-Jones meets a new crush: our miso, lime & herb spatchcock chicken!

    A tasty take on a roast for all seasons. Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility. It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce. And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends.. Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime. And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September). 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 the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome! 01:04 - It’s a spatchcock September! 02:09 - Dish Live is back! 04:00 - Today’s guest 04:48 - Daisy Edgar-Jones is here! 06:03 - Orange wine cheers! 07:40 - Daisy’s food dislikes 10:22 - Daisy’s food likes 15:15 - Cooking by rules 17:38 - Daisy’s in her cooking era! 19:23 - A passion for picnics 20:49 - From recommendations to food envy 21:22 - The Fat Duck 23:21 - Death row meal? 23:51 - Spatchcock is served! 25:38 - Chef tips! 26:41 - Wine pairing 27:44 - Sense and Sensibiity 28:54 - From Jane Austen, classics reads and period drama sets 33:24 - Set letters from George MacKay 34:18 - Acting adaptations 35:25 - Normal People & fringe luck! 38:39 - From internet boyfriends to crushes 42:17 - Fast food quiz 44:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • August 26 · 53 min

    Dame Meera Syal is starry-eyed for our summery fish, fennel and saffron stew

    The latest great Dame to join our party! Dame Meera Syal is an award-winning actress, comedian and writer, who sat down with us on the scorching-hot day of the solar eclipse. It’s a busy time for Meera ahead of the release of her life story, Vigilauntie: A Memoir - Innit?, and the opening of her new play, The Children. So, imagine our surprise when she arrived with home-baked goods in hand! What a legend. Meera is a firm believer in the power of food to get people talking and sharing stories, which is exactly what happens in our time with her around the Dish table. There are loving stories about her proud and supportive parents (including the secret to her mum’s saag paneer), and how Meera’s bakes bring new acting casts together. When discussing her rich and warm memoir (out on 3 September), we take a trip back to the groundbreaking work of Goodness Gracious Me and The Kumars at No. 42, where she played a grandmother to the man who’d become her husband: Sanjeev Bhaskar. It’s a feast of an episode, with a cooling mango & passion fruit frozen lassi to start, followed by a summery fish, fennel & saffron stew, a recipe by Eleanor Maidment. This is paired with a bottle of Altos de Torona Albariño by the Waitrose wine experts. We then have double dessert, including hug-worthy tahini, cherry and cardamom meringues and Meera’s own (and very yummy) lemon polenta cake. Don’t worry, we did get the recipe! 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 the summery fish, fennel & saffron stew was created for Waitrose by Eleanor Maidment. The recipe for the tahini, cherry and cardamom meringues was created for Waitrose by Benjamina Ebuehi. ' 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:50 - Welcome! 01:20 - Nick Grimshaw is Dish Guy! 04:45 - Let’s speak about saffron 06:26 - Dame Meera Syal is here! 08:10 - A Lassi cheers! 08:45 - Life at the moment for Meera & superstitions 12:49 - Dame life! 15:37 - From baking to food growing up 18:23 - Meera’s food likes 22:40 - Meera’s food dislikes 24:11 - Stew is served! 27:47 - Wine pairing 28:11 - Meera’s new memoir ‘Vigilauntie’ 32:45 - The Kumars at No. 42 34:28 - Queen Elizabeth II approved! 36:18 - Goodness Gracious Me 38:39 - Time for dessert! 39:21 - Meringues are Meera approved! 39:47 - From meringue mishaps to chewy tips! 41:19 - Time for Meera’s lemon polenta cake 42:43 - Reminiscing on some of Meera’s milestones 46:16 - Fast food quiz 47:50 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • August 19 · 50 min

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

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

  • August 12 · 45 min

    Serge Pizzorno gets a kick from our spaghetti all’assassina

    Angela takes on the ‘assassin’s method’ for our rock-star guest Serge Pizzorno is musician, songwriter, record producer and co-founder of Kasabian. The band, who release their latest album, Act III, on 4 September, have been together since the early ’00s, with Serge taking on frontman responsibilities in 2020. He joins us after a huge gig at London’s Finsbury Park, in front of 50,000 people - so the Fast Food Quiz in front of the Dish crew should be a doddle. Serge’s palate has been on quite a journey, from bread with no butter to taking on big hitting flavours, including today’s spicy pasta. Angela serves bucatini all’assassina, with burrata & ’nduja crumb, using spaghetti instead of bucatini. It’s a pasta cooked like no other we’ve made on Dish before, using risotto-esque techniques and producing spaghetti with a dark, smoky char. It’s served with focaccia from Angela’s range, and paired by the Waitrose wine experts with a bottle of Araldica Barbera D'Asti Superiore. It was so much fun getting to know Serge off-stage. From his Italian roots, to his loyalty to Leicester, and his life-long passion for bread, he is welcome back anytime. And not only are we confident you will want to try the recipe after this episode, but you might go in search of a runner’s high too. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 01:55 Today’s guest 03:07 It’s watermelon season! 04:54 Serge Pizzorno has arrived… 06:03 A fruity cheers & chatting retro crisps 09:01 Kasabian’s sensational gig at Finsbury Park 10:39 Serge the breakfast maestro 11:07 Creature comforts 12:33 Serge’s likes 16:15 Serge’s dislikes 19:30 From Leicester specialties to hosting hacks 21:02 Eating on the road 22:28 Food as memories 23:49 Food is served! 28:09 Wine pairing 28:36 A Kasabian album to the effect of music 35:57 Serge is a man of many hobbies 38:53 Fast food quiz 40:17 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • August 5 · 43 min

    Jamie-Lee O’Donnell is mightily impressed by our tuna grill-das!

    Fresh off a flight to take a seat at the Dish table. Jamie-Lee O’Donnell is an Irish actor known for her roles in Screws, Leonard & Hungry Paul, and Derry Girls as the iconic Michelle Mallon. Jamie-Lee jetted in from Barcelona to be with Nick and Angela for lunchtime skewers, and a catch up about film, TV and fashion projects galore. Fuelled by energy drinks after an early flight, Jamie-Lee brings no shortage of strong food opinions to the table. She loves her meals to be sharp and sexy, but not wiggly, and feels passionately about crisp toasties and a chicken box after a night out at ‘le pub’. Angela responds to her list of likes and dislikes with a Spanish-influenced meal for Jamie-Lee. Starting with gildas three ways before tuna grill-das, served with a tomato & cucumber salad with mint & whipped feta, and a side of sweet and smokey Cornish potatoes. We begin with a glass of Campo Viejo Rioja Tempranillo Red Wine, while the main is paired with a bottle of Fleur d'Azur Luberon Rosé by the Waitrose wine experts. Jamie-Lee can be seen at the Goodwood Revival, which takes place from 18-20 September. She’s appearing on the Style Stage to talk about her passion for fashion and the importance of costume across her variety of roles. Tickets for the weekend are on sale right now. We also chat about Jamie-Lee’s role in the upcoming movie Girl Group, directed by Rebel Wilson, and find out about a haircut that proves to be a real talking point. 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 grill-das recipe was created for Waitrose by Helen Graves. The recipe for the tomato & cucumber salad with mint & whipped feta was created for Waitrose by Georgina Hayden. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Welcome & a Tom Holland de-brief! 01:55 - Today’s guest 02:10 - Angela’s rock ‘n’ roll night in Barcelona! 04:48 - It’s padrón pepper season! 06:31 - Jamie-Lee O’Donnell fresh from Barcelona! 11:35 - A Rioja cheers! 12:32 - Tapas starters 12:58 - Crisp toasties, wriggly food & goodbye gluten! 16:50 - Jamie-Lee’s food likes! 18:02 - A Derry chicken box? 18:59 - Spanish meal times & food favourites 21:09 - Jamie-Lee’s former corner shop! 22:14 - Food is served! 23:29 - Wine pairing 23:34- Top tips?! 25:49 - Goodwood Revival & adapting to new roles 28:19 - Girl Group & impressive wigs 31:55 - The Derry Girls love lives on! 34:49 - The many doppelgangers of Jamie-Lee 36:42 - Fast food quiz 39:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • July 29 · 36 min

    Tom Holland, Part 2. The skewers sequel... this time, it’s pork and pineapple!

    Is he our new co-host now?! We return to the table with Tom Holland for another instalment of Dish, as the actor shares stories from his big summer on cinema screens. After focusing on The Odyssey in Part 1, we switch from Greek armour to spandex and chat about Spider-Man: Brand New Day, out now in UK cinemas. After first being cast at the age of 18, Tom returns as Peter Parker for a fourth time alongside stars including Zendaya, Jon Bernthal and Sadie Sink. The production was shot in locations across the UK, including London and Glasgow, bringing city traffic to a standstill, as Angela can verify! Luckily Tom has saved room for more food, and we continue our feast with a serving of spicy pork & pineapple skewers and a village Greek salad, which is a Georgina Hayden recipe. The meal is served with a side of garlic and rosemary potatoes, and the wine pairing is a bottle of Isula Mea Syrah-Sciaccarellu Rosé IGP Ile de Beauté. Tom is a family guy, and we get to hear all about his brother Sam, a chef who makes fantastic food and isn’t afraid to boss Tom about in the kitchen. There’s an end of the show challenge to impress Angela, and we finally get to hear what Tom’s favourite kitchen utensil is. 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 the village Greek salad was created for Waitrose by Georgina Hayden. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 - Tom Holland is back for seconds! 01:06 - From World Cup chat to a listener email 03:14 - It’s cherry season! 04:29 - Previously on Dish… 05:18 - It’s Tom Holland again! 06:11 - The realities of having a chef in the house 08:27 - A message from Sam Holland 09:58 - The Holland family favourite! 12:03 - Tom’s roast chicken saga… 12:47 - Tom Holland love! 13:22 - The death of the derby?! 15:32 - Food is served! 19:51 - A new Spider-Man! 22:19 - Film review from Dish HQ 24:45 - Filming locations 26:45 - Nick’s new golfing era? 28:39 - Fast food quiz 30:21 - End of the show question 31:55 - A meringue match! Learn more about your ad choices. Visit megaphone.fm/adchoices

  • July 22 · 48 min

    Tom Holland returns! Part 1 featuring smokey skewers and... pigs in blankets

    The Odyssey star joins us for a skewer voyage. We’re delighted to host Tom Holland once again. His appearance on our Christmas 2024 special is written in Dish lore, so we jumped at the chance for a reunion ahead of a huge summer for the British actor. And that time came after England’s early morning World Cup victory over Mexico. Guess who of our trio stayed up for it? Released a few weeks apart, Tom is in two global blockbusters certain to dominate cinema screens. First up is The Odyssey, as part of an all-star cast including Matt Damon, Anne Hathaway, Lupita Nyong’o, Zendaya and Robert Pattinson. The film, directed by Christopher Nolan, delivers the Homer epic at scale, shooting on IMAX cameras in locations across the world. The Odyssey is out now, ahead of Tom’s second summer film, Spider-Man: Brand New Day: and that’s the focus of Part 2 of our chat, released next week on 29 July. We love Tom Holland, the summer edition, and our free-flowing conversation moves from filming with Lionel Messi, to meme-worthy red carpet poses, and an inside perspective on the challenge of Hot Ones. Alongside a menu of summery skewers and salads, Angela’s sights are set on pigs in blankets redemption, after burning them for Tom when they last met. Can our super chef deliver a perfectly cooked, sticky starter? Stay tuned to find out... The pigs are the warm-up ahead of padrón pepper and halloumi skewers using the Ottolenghi sweet & smokey seasoning. It’s served with an asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing, a recipe by Ellie Curshen. For this meal, the Waitrose wine experts have suggested a pairing of Isula Mea Syrah-Sciaccarellu Rosé IGP Ile de Beauté. 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 the asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing was created for Waitrose by @ellypear. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 0:00 Welcome & today’s returning guest! 03:27 Bin Day Soup returns! 05:36 Tom Holland is back! 06:21 Shandy cheers & World Cup de-brief 07:15 Catching up & bad hair days 09:36 Those pigs in blankets… 10:28 The lamb’s lettuce love continues! 11:35 How’s press life? 12:40 A 19-month roundup! 14:23 From Lionel Messi to pigs in blankets redemption! 19:38 A new chapter in Tom’s 30s 22:35 Tom loves a barbecue! 24:37 Stunts & barbecues! 28:20 Skewers & salad are served! 32:45 Wine pairing 33:10 Hot Ones is hardcore! 35:29 Hours before Odyssey premiere! 36:40 Premiere pose? 37:29 Meeting Christopher Nolan 39:43 Making an epic! 40:30 Shooting on IMAX 43:44 ‘Most likely to’ Odyssey cast 46:17 Still to come… Learn more about your ad choices. Visit megaphone.fm/adchoices

  • July 15 · 50 min

    Simon Pegg tucks into South Indian lamb chops

    Dish is on high alert as we’re joined by the ‘food shark’. Fresh off a flight from New York, we’re delighted to welcome Simon Pegg. An English actor and comedian, Pegg is loved for his iconic TV and movie roles, be that TV sitcom Spaced, the Mission: Impossible franchise or The Three Flavours Cornetto Trilogy (Shaun Of The Dead, Hot Fuzz, The World’s End), in which he stars alongside good pal Nick Frost, who we know as a great onion chopper. Simon joins Nick and Angela to talk about the return of Channel 4’s The Undeclared War, which sees him resume his role as Danny Patrick, the Director of Operations at GCHQ. The tense technological thriller, which centres around the threat of cyber attacks and digital sabotage, is available to watch from 21 July. Angela serves Andhra chintakaya chaap, a recipe for a rich and flavoursome lamb chop curry, created by Maunika Gowardhan. This is paired by the Waitrose wine experts with a bottle of Beaujolais Cuvée Des Vignerons Franc. Nicknamed ‘the food shark’ by his family, due to his opportunistic approach to dinnertime, Simon is fantastic company. We hear about high-concept dining with Nick Frost, get the final word on eating scones, and Angela learns all about the Tom Cruise cake. We also discover Simon’s favourite moment from completing the ‘nerd trifecta’. 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 Andhra chintakaya chaap was created for Waitrose by Maunika Gowardhan. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 00:41 Let’s chat Chef Whites 04:00 A moment for mustard powder! 05:19 Simon Pegg is here! 06:46 Fresh from NYC! 08:30 Simon’s food likes 11:15 The perfect way to cook a steak? 13:49 Beware of the food shark! 14:37 Simon’s food dislikes 16:25 Simon the barista! 18:49 The great scone debate! 20:23 Nick Frost appreciation 23:30 DJ Pegg! 25:16 Food is served! 27:53 Wine pairing 28:26 The Undeclared War is back! 30:55 The AI era 34:15 Time spent at GCHQ! 35:06 The Nerd Trifecta & the Star Wars set 36:50 Meeting Carrie Fisher & childhood crushes! 40:04 The scale of film productions 44:06 Tom Cruise cakes! 44:59 Fast food quiz 46:20 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • July 8 · 44 min

    Sophie Willan falls for our golden chicken, tomatoes and green beans...

    And shares her own secret recipe with Angela. Sophie Willan is a three-time BAFTA winning comedian, actor, writer and author, and a very good friend of Dish. We first hosted Sophie for our debut live - and unrecorded - show in London. So, we just had to have her back and set everything to record this time round. Sophie is best known for her hit show, Alma’s Not Normal, which has seen her win BAFTA after BAFTA. She’s also appeared in Ludwig and Small Prophets, and went down in Taskmaster folklore for her star turn on the show. She is on Dish to talk about her new job, hosting The Great British Sewing Bee alongside judges Patrick Grant and Esme Young, with the new series on the way very soon. Sophie’s partner, Carniel Francis-Levy, is a chef, and the couplehad their first child, Elijah, last year. Over a glass of Waitrose Blueprint Prosecco, we chat about life as a new mum and hear about the benefits and challenges of living with a great cook. Angela serves a comforting dish of perfectly cooked golden chicken, tomatoes & green beans, paired with a glass of Calvet Sancerre Rosé. But that’s not the end of the cooking, as Sophie demonstrates her favourite, and somewhat challenging, food combination for Angela’s verdict. Welcome back Sophie. Do come again! You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 02:47 It’s bean season! 04:49 Listener question 07:18 Sophie Willan is here! 08:34 New partners & mum life 11:32 Prosecco cheers! 12:58 Sophie’s food likes and dislikes 18:16 The struggle of a vanilla slice! 21:15 Creepy breakfast buffets? 24:47 Food is served! 25:55 Cooking at home? 29:24 Wine pairing 31:17 Writing a book & a new show! 33:58 The Great British Sewing Bee 36:59 Fast food quiz 38:50 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • July 1 · 45 min

    Sam Smith is delighted by our lobster rolls with lemon & dill

    They’ve got lobster on their mind! Sam Smith is a BRIT Award, Grammy, Golden Globe and Oscar-winning singer and songwriter. They join us ahead of the release of their new album, Hazel Eyes, which is released on 21 August and features their new single, My Guy. But first, it’s time for the long-awaited debut of lobster on Dish, the perfect star ingredient for a guest who once had aspirations to be a fishmonger, and also ideal to help Angela through a small hangover. Sam lives in New York with their partner Christian, and tells us about the impact the move has had on their tastebuds and their capacity to handle heat. They’ve also recently started a food blog on Instagram, SamServed, where you can get a glimpse of their favourite dishes including fish and chips, peanut butter and chicken wings. Another favourite is turnip cake, which tastes so good, Sam had it tattooed on their body. We start with caviar on crisps and ice cold Waitrose Blanc de Noirs Champagne, before Angela serves up lobster rolls with lemon & dill. The Waitrose wine experts paired this meal with a bottle of Famille Brocard Organic Chablis 2025 Burgundy. Sam loves food (even more than music) and tells us about the addictive joys of touring, where they can combine both passions. We also hear about the time they got ‘Chaka’fied’ by Chaka Khan, nights at the Met Gala and a truly unforgettable gift from Ed Sheeran. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 03:05 Angela’s Hartnett range at Waitrose 05:06 Sam Smith is here! 07:52 Champagne and caviar cheers! 09:57 Sam Smith is a certified foodie 13:49 Sam’s food likes and dislikes 17:25 Life in New York 21:45 Food is served! 25:20 Sam’s food Instagram 26:40 To gatekeep or not to gatekeep? 28:22 Wine pairing 28:30 New album and the writing process 32:34 Sam’s presence in music 33:54 New live shows! 35:13 The influence of Chaka Khan 37:07 The Met Gala 38:54 That outfit at the BRITs… 39:32 Fast food quiz 41:51 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

  • June 24 · 44 min

    Sir Lenny Henry loves our seared scallop & tomato tagliatelle

    Comic Relief! Meeting Prince! Seasoned food! Sir Lenny Henry is a hugely celebrated comedian, actor, writer and broadcaster. He first appeared on our screens in 1975 when, at the age of 16, he made his debut on the talent show New Faces. Over fifty years later, he joins us to talk through some of the choice moments of his career, providing a fantastic taster of his current show, Still At Large. We have some cookery crossover, too, with Lenny famously playing Michelin starred Gareth Blackstock in the ‘90s sitcom, Chef! The part came with hours of training and prep work, cutting parsley and gutting rabbits which, as he explains, helped sharpen his skills as a stand-up. There’s lots of love for Lenny’s mum, a fantastic cook with a natural flair for great home-cooked meals, but less fondness for any food with antennae. From his very first outing as a comic and impressionist to taking on Othello at the age of 50, Lenny relives a number of pivotal milestones in his career over a delicious bowl of seared scallop & tomato tagliatelle. This is accompanied by a glass of Paolo Leo Fiano del Salento, and a couple of great stories about encountering Prince... and then working with him. Still At Large is on tour across the UK until November 3 and you can buy tickets at fane.co.uk/lenny-henry. 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 seared scallop & tomato tagliatelle was created for Waitrose by Silvana Franco. 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 dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Coming up on Dish... 00:13 Welcome! 01:03 It’s scallop season 02:34 Sir Lenny Henry is here 03:51 Lenny’s return to stage 06:23 First time performing 09:43 Food likes 10:28 KFC lunatic 11:52 Butter Chicken 12:36 Nothing with antennas 13:42 Dash it in! 15:44 Lenny’s cooking credentials 16:54 Food is served! 20:10 Wine pairing 23:48 From comedy to Shakespeare 28:50 Comic Relief 32:55 Meeting Prince! 38:31 Fast food quiz 40:42 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

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