Dish
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- 21. Okt. 2026
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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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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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?
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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 …
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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 [email protected]
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!
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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A top bit of Lillian for an acting legend.
We’re delighted to host Ray Winstone at Dish for a meal fit for acting royalty. Ray, born and raised in East London, has starred on screens since his breakthrough role in Scum in 1979. Other credits from a storied career include That Summer!, Quadrophenia, Sexy Beast, The Departed and Nil By Mouth, alongside Kathy Burke and Gary Oldman.
Ray has a strong connection to Sicily, and regularly spends time at his Italian retreat, where he lives with a degree of self-sufficiency growing fruit, vegetables, nuts and even making his own olive oil. As we find out, Ray has immersed himself completely into Sicilian culture, and takes time to swap notes with Angela about its benefits and idiosyncrasies. We also hear about Ray’s sweet tooth, his love of a rib of beef and slow cooked meats, and the joy of sharing sloppy pig trotters with pals.
Angela serves up a Dover sole with buttery capers & shallots, inspired by this pan-fried plaice recipe, with sides of Jersey Royals and green helga beans. There’s also some of Angela’s own focaccia to help mop up any delicious buttery juices. The wine flows through the episode, beginning with a bottle of Recchia Amarone della Valpolicella, with M de Minuty Côtes De Provence Rosé the suggested pairing for the meal. Don’t forget the salted caramel truffles, too. They come along with the Goody Bag for the ultimate final temptation for Ray.
Ray can be seen as crime boss Bobby Glass in The Gentlemen on Netflix right now, with Season 2 landing on 3 September. The show, directed and produced by Guy Ritchie, features a cast including Theo James, Vinnie Jones, Joely Richardson and former Dish guest, Kaya Scodelario. As we know from our chat with Natalie Portman, a set run by Guy Ritchie is always a tasty one, so what did Ray make of the catering?!
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
02:16 Today’s guest
03:00 It’s capers season
04:53 Ray is here and is ready to eat
05:50 Jellied eels to gelato
07:52 Ray meeting Angela for the first time
08:12 Living in Sicily
12:01 Nick going to the wedding of Ray’s daughter
12:57 When in Italy…
14:31 Ray’s food likes
16:06 Can’t go West Ham without pie and mash
18:35 Caramel guilty pleasures
20:04 Ray is a keen cook!
24:07 Growing own produce in Sicily
25:11 Food is served!
27:29 Wine pairing
27:51 The Gentlemen Series 2!
31:20 Catering on Guy Ritchie’s sets
33:09 On working with Guy Ritchie
35:11 Reminiscing Ray’s big break
38:30 Filming Nil by Mouth with Gary Oldman and Kathy Burke
41:20 Fast food quiz
42:39 What’s a Gucci day?!
45:46 End of the show question
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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!
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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 …
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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 [email protected]
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…
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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
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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 …
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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 [email protected]
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 questionLearn more about your ad choices. Visit megaphone.fm/adchoices
Kevin McCloud is served pork chops with his own home-grown pickled rhubarb
A picture perfect plate for this Grand Designs legend. Another first for the show, as Kevin McCloud brings along freshly grown produce for Angela to add to their meal. The Grand Designs presenter delivered …
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A picture perfect plate for this Grand Designs legend.
Another first for the show, as Kevin McCloud brings along freshly grown produce for Angela to add to their meal. The Grand Designs presenter delivered fresh rhubarb and a variety of apples (in a variety of conditions) that were quickly chopped and prepped for a couple of dishes.
Kevin, who lives in the Herefordshire countryside, is a keen fruit and vegetable grower, and passionate about local and organic foods. Only natural, then, that he turned up to Dish the day after eating a pizza! Perhaps that’s his Italian travels coming through - Kevin once lived in Italy, working on a farm in Tuscany before going on to study in Florence.
He’s with us to chat about his latest TV show, Kevin McCloud’s Listed Britain, a look at the country’s greatest buildings and the stories behind them. From the Penguin Pool at London Zoo to the Lovell Telescope at Jodrell, Kevin explores over 20 of the highest designated listed buildings in a show that you can stream on More 4 now.
After a glass of warm beer and chat about the importance of pubs, Angela delivers a construction that Kevin heartily approves of: pork chops with pickled rhubarb and shaved fennel. It’s a recipe by Ed Smith which is paired with a bottle of Chapel Down Bacchus. Kevin’s apples then take centre stage with an open apple tart and dairy-free vanilla ice cream.
There’s then time to reflect on 27 years of Grand Designs, with (finally) an explanation as to why the windows are always the problem. We also make Kevin choose his favourite apple (how could we?!) and kit up in high vis gear for a special End of Show Question.
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 pork chops with pickled rhubarb and shaved fennel 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 [email protected]
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
03:26 Kevin McCloud is here!
03:40 Kevin’s produce & growing food
08:10 Pub love
09:56 Food likes
11:09 Kevin’s perfect Yorkshire puds!
12:37 A love of venison & winter greens
15:27 Time spent in Italy
17:51 Food is served!
20:18 Wine pairing
21:17 Kevin McCloud’s Listed Britain
26:01 Grand Designs
27:57 Key to the perfect kitchen?
29:35 From narrative arcs to timeless style
32:21 McCloud & Hartnett apple tart!
33:42 Fast food quiz
35:35 End of the show question
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Marcus Mumford joins us for Awadhi chicken pulao and all the sides
A one-pot wonder shared with a chart-topping star. Marcus Mumford is an American-British singer, songwriter, musician and producer. He is best known as the lead singer of the award-winning English folk-rock …
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A one-pot wonder shared with a chart-topping star.
Marcus Mumford is an American-British singer, songwriter, musician and producer. He is best known as the lead singer of the award-winning English folk-rock band Mumford & Sons. Marcus took the train from his home in Devon to visit us for a chat about the band’s latest album, Prizefighter, and their headline show at BST Hyde Park on 4 July.
But before that, we take a closer look at some of Marcus’s favourite meals, including beef Wellington which, we find out, is a dish Angela is only going to master in exceptional circumstances. We hear about how Marcus and his wife, actor Carey Mulligan, have a small but mighty crop of fruit and veg at their Devon home, and how they like to entertain... at lunchtimes.
We also get the recipe for Marcus’s cauliflower salad that routinely impressed Taylor Swift, the origin story of his Oscar tattoos, and how he and the band have moved away from warm beer, chocolate and crisps in their dressing room.
Angela cooks Ravinder Bhogal’s Awadhi chicken pulao, served with naans, poppadoms and mango chutney. The suggested wine pairing is a bottle of Jackson Estate Sauvignon Blanc, while Marcus enjoys a 0.0% Gin & tonic.
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 Awadhi chicken pulao was created for Waitrose by Ravinder Bhogal
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
04:11 Marcus Mumford is here!
05:21 Cauliflower salads & balsamic vinegar
07:40 Cheers!
08:39 Food likes & the beauty of Beef Wellingtons
12:50 Tiramisu tasting
13:30 Cooking at home & growing up
17:03 From gardening to tour life
20:55 Food is served!
25:03 Wine pairing
25:28 Cooking with rabbit & venison
27:21 New record & BST Hyde Park show
29:22 From band rituals to writing music
31:46 Oscar tattoos & life at the Mumford’s
36:10 Fast food quiz
38:32 End of the show question
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Emilia Clarke’s dreams come true with our super greens vignole with lamb
We welcome a Dish listener who’s been a fan since day one! There’s a whole lot of love around the Dish table as we welcome long-time listener, first-time visitor, Emilia Clarke. The actor, known for her …
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We welcome a Dish listener who’s been a fan since day one!
There’s a whole lot of love around the Dish table as we welcome long-time listener, first-time visitor, Emilia Clarke. The actor, known for her incredible and life-changing role as Daenerys Targaryen in Game Of Thrones, brings her passion for food, Nick, Angela and martinis to a special episode marking the fourth anniversary of Dish.
Emilia starts by showing why writing down your food likes when slightly hungover makes for a long and salty list. But what a list it is, as we get great detail about the fish, vegetables and meats that whet Emilia’s appetite, as well as the specific textures and ingredients that don’t make it onto her plate. Emilia is also a regular cook, who is willing to take on any challenge when making food for friends and family, or herself while away on set.
Emilia can currently be seen in PONIES, a 70s spy thriller set in Russia, which is currently available to watch on Sky and Now in the UK and Ireland. Emilia and co-star Haley Lu Richardson play two women working at the US embassy in Moscow who, after the mysterious deaths of their husbands in a plane crash, become CIA agents to investigate what happened. The role came with Emilia having to master Russian, a skill which she did with the help of a very impressive memory palace.
The episode begins over a glass of Laurent-Perrier La Cuvée Champagne and a start of tomato tonnato salad. It’s followed by rack of lamb, inspired by this recipe for super greens vignole with lamb steaks, and there’s even enough time for an elderflower & mint martini. The Waitrose wine experts paired the meal with a bottle of Villa Cafaggio Chianti Classico.
Cheers Emilia... and happy fourth birthday to us, 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 [email protected]
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
01:31 Four years of Dish
04:59 Emilia Clarke is here & she loves Dish!
07:20 Champagne cheers & Martini love
10:36 Time for Tomato Tonnato
12:50 From food loves to dinner parties
17:01 From food dislikes to cooking for others
20:30 Cookery books & Nigel Slater love
22:55 Baking on set & Chef roles
24:09 Lamb is served!
28:35 Emilia’s new show ‘Ponies’
32:09 Learning Russian & filming in Budapest
34:24 From childhood roles to GOT
39:35 Emilia Clarke appreciation!
41:26 Martini time!
42:19 Fast food quiz
45:15 A love letter to Tahini
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Jodie Whittaker surprised with our tagliatelle with asparagus, peas, shallots & capers
We also enlist her as our first Dish sommelier. Jodie Whittaker is an English actor known for her roles in Broadchurch, Doctor Who, Frauds and Toxic Town. Jodie, who was born in West Yorkshire but now lives in …
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We also enlist her as our first Dish sommelier.
Jodie Whittaker is an English actor known for her roles in Broadchurch, Doctor Who, Frauds and Toxic Town. Jodie, who was born in West Yorkshire but now lives in London, arrives at Dish with the perfect mindset; hungry and up for trying anything. So, a menu full of surprises it is, as we sit down to chat about Jodie’s latest project: Dear England. The TV series is an adaptation of the hugely successful play that looks at Gareth Southgate’s time as England manager.
We start things with a Hugo spritz, while learning about Jodie’s favourite cuisines and the restaurant trip that brought her to tears... in a good way. Angela then serves a bowl of tagliatelle with asparagus, peas, shallots & capers, a Diana Henry recipe that Jodie could cook at home... but probably won’t. The wine pairing is Jodie’s choice as she opts for the Loved & Found Carricante. The surprises don’t stop there, as Angela has also prepared a lemon thyme, honey & polenta cake, hitting the sweet spot perfectly.
Jodie’s a joy to hang with as we discover the unique sandwiches she had as a child, the valuable support of her parents as she set about a career in acting, and the little things that make a difference for her while on a TV set.
The wines featured in Jodie’s wine tasting also included No.1 Coteaux d'Aix en Provence Rosé Provence and the Loved & Found Grolleau Gris.
You can watch the first two episodes of Dear England on BBC iPlayer now with the series’ final parts broadcasting on May 30 and 31.
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 tagliatelle with asparagus, peas, shallots & capers, was created for Waitrose by Diana Henry.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
00:33 Today’s guest & Tiramisu chat
02:54 Let’s talk about polenta
04:22 Jodie Whittaker is here!
05:41 It’s time for a spritz!
06:44 A day in the life of Jodie
09:10 From wine appreciation to food loves
12:37 Childhood meals & surprise meals!
16:11 Dinner parties
18:32 Sommelier Jodie
20:19 Food is served!
24:24 Dear England
27:58 England football evolution
30:04 Cake is served!
31:50 Broadchurch & Doctor Who
35:38 From supportive parents to acting rituals
38:30 Fast food quiz
40:14 End of the show question
43:22 Final chats & a listener question
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Jon Favreau is impressed by our cacio e pepe gnocchi with broccoli & walnuts
Yes! Chef! Nick and Angela are joined by Jon Favreau for an episode packed with appreciation for great food, and the creativity and passion that goes into making it. Jon arrives in the kitchen in the middle of …
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Yes! Chef!
Nick and Angela are joined by Jon Favreau for an episode packed with appreciation for great food, and the creativity and passion that goes into making it. Jon arrives in the kitchen in the middle of a gigantic world press tour to promote his new movie, The Mandalorian and Grogu, the latest adventure in the Star Wars universe. The film, of which Favreau is director, co-writer and producer, is out in cinemas this week and boasts an all-star cast including Pedro Pascal, Sigourney Weaver and Jeremy Allen White.
Jon is well versed with the culinary world, most notably with his 2014 film Chef, where he played a cook who starts up his own food truck. In order to prepare for the role, he schooled up on a range of cooking techniques with long-term collaborator, the Korean-American chef Roy Choi. Jon’s passion for chef life also extended to him getting his own commercial kitchen fitted and working with Choi on The Chef Show, where he shared meals with celebrity guests including Gwyneth Paltrow and one of our faves, Tom Holland. Add those credentials to his back catalogue of film work, which includes Iron Man, The Jungle Book and Elf, and you have the ingredients for a top quality Dish guest.
The episode’s meal is a request from Jon: a simple but perfect Cacio e pepe gnocchi with broccoli & walnuts, a creation he admires from the best spot in the kitchen. The wine pairing is a bottle of Broglia Gavi DOCG.
Enjoy this one, food lovers, as Jon shares his joy for food with us all. We get to level up the Fast Food Quiz, hear about DJing for Mark Ronson, find a rare Favreau knowledge gap, and ‘the clean plate club’ is born.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices
Paapa Essiedu can’t resist our spicy prawn tacos with rhubarb and scotch bonnet salsa
Stories of superstitious drinks and a cheese grudge. Paapa Essiedu is a highly acclaimed actor, known for his work across stage and screen. After attending Guildhall School of Music and Drama, Paapa joined the …
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Stories of superstitious drinks and a cheese grudge.
Paapa Essiedu is a highly acclaimed actor, known for his work across stage and screen. After attending Guildhall School of Music and Drama, Paapa joined the Royal Shakespeare Company, making his debut in The Merry Wives of Windsor at the age of 22. Other stage credits include Death of England: Delroy, The Effect and, most recently, All My Sons, a performance which saw him win an Olivier Award.
Paapa joins Nick and Angela to talk about two TV projects, including Falling, where he plays a priest who falls in love with a nun, portrayed by former Dish guest Keeley Hawes. The show is the first love story written by Jack Thorne, whose credits include Adolescence, His Dark Materials, Toxic Town and Skins. Falling is available to stream and watch live on Channel 4 from May 19.
You’ll also see Paapa in Babies, opposite Siobhán Cullen, as a couple struggling through the experience of pregnancy loss. The series, available on BBC iPlayer, has garnered praise for the poignant handling of its subject matter.
It’s an episode with a chilli kick, with big-batch spicy margaritas to get things started and then spicy prawn tacos with rhubarb & scotch bonnet salsa to keep things going. The tacos are a recipe by Ixta Belfrage, which is paired by our wine experts with a glass of Tohu Sauvignon Blanc Awatere Valley.
Paapa is a huge fan of big bold flavours, including Thai and Mexican cuisine, and there’s also plenty of love for fresh tomatoes and, thanks to his recent theatre run, white chocolate matcha lattes. And, after recently taking up cooking classes, what skills can Paapa glean from watching Angela in the kitchen?
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 spicy prawn tacos with rhubarb & scotch bonnet salsa was created for Waitrose by Ixta Belfrage
For chocolate mousse inspiration, mentioned at the end of the episode, check out this recipe 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 [email protected]
Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices
Rosamund Pike is treated to roast trout with brown butter and asparagus
A welcome meal for the star amidst her West End run. Rosamund Pike is the latest theatre actor to visit us in the middle of a hectic show schedule, with a performance at London's Wyndham's Theatre to follow her …
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A welcome meal for the star amidst her West End run.
Rosamund Pike is the latest theatre actor to visit us in the middle of a hectic show schedule, with a performance at London's Wyndham's Theatre to follow her visit to Dish. In Inter Alia, Rosumund stars as Jessica Parks, a London Crown Court Judge balancing work, motherhood and friendship. It’s an incredible central performance that earned Rosamund an Olivier Award for Best Actress, just a few days before we sat down to record.
Rosamund, celebrated for her roles in Pride & Prejudice, Die Another Day, Gone Girl and I Care A Lot, also has a new film on the horizon; Ladies First is a fantastical comedy where a misogynistic CEO Damian (Sacha Baron Cohen) finds himself in a world dominated by women, with Alex, played by Rosamund, as his boss. Ladies First is coming to Netflix on 22 May.
Angela serves Rosamund a beautiful dish of roast trout with brown butter alongside freshly cooked asparagus. The meal is perfectly paired with a glass of The Ned Pinnacle Sauvignon Blanc. Rosamund, a keen cook, is delighted with a hot plate of food at a time when her pre-show meals are dominated by cold salads - and the occasional sardine…
With a wide ranging career on stage and on film, we get some brilliant tales of life on-set from Rosamund, including dark chocolate energy boosts, and the value of co-stars who double up as mixologists.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass ProductionsLearn more about your ad choices. Visit megaphone.fm/adchoices
Nicola Coughlan savours our chipotle & lime roast chicken with smashed Jersey Royals
All rise for the Queen of Pickles! Nicola Coughlan is an Irish actor known for her roles in fan favourite shows like Derry Girls, Bridgerton and Big Mood. She’s also a star with a palate that perfectly matches …
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All rise for the Queen of Pickles!
Nicola Coughlan is an Irish actor known for her roles in fan favourite shows like Derry Girls, Bridgerton and Big Mood. She’s also a star with a palate that perfectly matches Nick and Angela’s: big flavours, well-seasoned food and ice cold Champagne.
Nicola is with us to chat about the second series of the Channel 4 sitcom Big Mood, which is available to watch now. In Big Mood, Nicola plays Maggie, a playwright who suffers with bipolar disorder, in a show centred around her relationship with best friend Eddie, played by Lydia West. The show is written by Camilla Whitehill, who Nicola met while studying at drama school.
Toasts to the show, and Nicola’s long-anticipated arrival at the Dish table, are made with a chilled glass of Bollinger Special Cuvée Brut NV as we navigate her likes and dislikes, including a strong affinity with pickles. Angela then serves chipotle & lime roast chicken with quick pickled onions, accompanied by smashed roast Jersey Royals (a recipe by Chetna Makan). The wine pairing is a glass of No.1 La Val Albariño and, at the ambassador’s request, there are Ferrero Rocher to finish.
Nicola, whose career has gone from strength to strength, is so much fun to have over. We discuss the joys of Bridgerton, the value of a home gadget and her key takeaway from working at an opticians. We’re left wanting more... and for Angela and Nicola’s mums to hang out together!
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 smashed roast Jersey Royals was created for Waitrose by Chetna Makan
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
Learn more about your ad choices. Visit megaphone.fm/adchoices
Dave Grohl joins us for mouthwatering Spanish-style slow-cooked lamb
Time extremely well spent with a master of storytelling... and barbecuing! Dave Grohl in the Dish studio. It finally happened. The award-winning musician and founder of Foo Fighters settled in for a delicious …
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Time extremely well spent with a master of storytelling... and barbecuing!
Dave Grohl in the Dish studio. It finally happened. The award-winning musician and founder of Foo Fighters settled in for a delicious meal with Nick and Angela to discuss the band’s forthcoming album, My Favourite Toy. The record - the group’s twelfth - is out on Friday 24 April ahead of a worldwide tour that includes two dates at Liverpool’s Anfield Stadium.
From Nirvana, Foos and Them Crooked Vultures to collaborations with the likes of David Bowie, Juliette Lewis, and Paul McCartney, the world of Dave Grohl is a great place to orbit. Add in his incredible passion for wine, food and, in particular, the art of slow-cooking and barbecues, and it’s a Dish episode like no other.
Angela goes low and slow for the main course, with a serving of Spanish-style lamb accompanied by roast potatoes with confit garlic and rosemary and a side of new-season asparagus. The Waitrose wine experts selected a bottle of Muga Selección Especial Reserva Rioja to accompany the lamb. The trio also enjoy a glass of Jameson Triple Triple Distilled Irish Whiskey as they realise that Angela and Dave have a lot more in common than you might initially think.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices
Gemma Arterton learns the secrets of a perfect crab, fennel and chilli linguine
Angela makes claggy crab pasta a thing of the past! Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex …
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Angela makes claggy crab pasta a thing of the past!
Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex with her husband - the actor Rory Keenan - plays a MI6 officer, heading up the Russia desk in a thriller full of buried secrets. But before we get to chatting about the role, Angela is tasked with solving Gemma’s own cooking quandary: avoiding claggy crab linguine.
First up is a glass of Le Arenarie Vermentino di Gallura (available at waitrosecellar.com) to accompany Angela’s homemade soda bread. The wine’s minerality is also the perfect partner for the main course of crab, caramelised fennel & red chilli linguine,with a pangrattato for extra crunch. Dessert is a serving of the best lemon posset, a recipe by Martha Collison, a choice inspired by Gemma’s own skills as a baker and, in particular, her lemon meringue pie.
This is a three-course treat of a meal for Gemma, who is back on our TV screens for the first time since the critically acclaimed Funny Woman. We hear all about the qualities of a good spy, and why Nick and Angela probably won’t be getting a call from MI6 just yet. Gemma reveals how she gets the best out of her performances on stage and delivers our classiest answer for some time in the Fast Food Quiz.
Secret Service starts on 27 April on ITV1 and ITVX.
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 lemon posset, 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 [email protected]
Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices
Harriet Kemsley tucks into a dish of golden aubergine, broccoli and honey baked feta
We bring all the flavours for this brilliant comedian. Harriet Kemsley is an English stand-up comic, writer and actress. You’ll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats …
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We bring all the flavours for this brilliant comedian.
Harriet Kemsley is an English stand-up comic, writer and actress. You’ll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats, Hypothetical and Last One Laughing. She also hosts a podcast with Amy Gledhill, Single Ladies In Your Area, which navigates the world of dating in your 30s. Harriet joins Nick and Angela to chat about her upcoming show, Floozy, which tours the UK from October, right into the start of 2027. Tickets are on sale now.
There’s a reason we always ask guests for their likes and dislikes, and it’s showcased in this episode, because there are just one or two things Harriet can’t - or won’t - eat. From allergies to preferences and a hatred of big tomatoes, we learn everything about Harriet’s palate before Angela serves up the perfect plate: golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing, a recipe by Diana Henry. For Harriet, the feta is substituted with a vegan cheese and the pistachios are kept out of the kitchen. There’s no shortage of great drinks, too, with a Crodino to start, followed by a glass of Eminence de Bijou and our first coke float for dessert, made with Booja-Booja vegan choc salted caramel ice cream.
It’s a total feast of an episode with the hilarious Harriet that includes tales of pet snails and the stress of having an allergic reaction on your honeymoon. Plus, we find out a sure-fire way to improve the lives of single ladies everywhere.
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 golden aubergine with purple sprouting broccoli, was created for Waitrose by Diana Henry.
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 ProductionsLearn more about your ad choices. Visit megaphone.fm/adchoices
Niall Horan joins us for an epic beef Bourguignon pie
Bow down to the King of Crimping! On this episode of Dish, we have a wonderful time in the company of Irish singer-songwriter, Niall Horan. Niall rose to prominence as a member of One Direction and, following …
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Bow down to the King of Crimping!
On this episode of Dish, we have a wonderful time in the company of Irish singer-songwriter, Niall Horan. Niall rose to prominence as a member of One Direction and, following the band’s hiatus, has been releasing music and touring as a solo artist. His latest single, Dinner Party, is out now, with an album of the same name, due out on 5 June.
Following the completion of his pre-show ‘survey’, we were able to make Niall’s Dish dreams come true by not only serving him a hearty pie, but getting him to make his own version to take home for a second helping.
Things begin with a strong Pomegranate Negroni that seems to hit the spot. We get to hear about Niall’s first time out on a stage, his aversion to a range of vegetables and the presence of fruit in a savoury meal. We then hit the main course, a pie which uses Martha Collison’s beef bourguignon for the filling, served with a cauli-cheddar mash. It was the full pie experience, with a shortcrust pastry base and top, all served with a glass of No.1 Côtes du Rhône Villages.
Thank you to Niall for naming his record Dinner Party, which made for a great conversation about the music, but was also the perfect excuse for some end-of-show icebreakers... when the ice was already well and truly broken.
As you may have guessed, this episode was recorded ahead of St Patrick’s Day.
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 beef bourguignon 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 [email protected]
Dish from Waitrose is made by Cold Glass ProductionsLearn more about your ad choices. Visit megaphone.fm/adchoices
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