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

7:01Alison Hammond:Oh, we don't say that.

7:03Noel Fielding:Please stay that side.

7:05Alison Hammond:I'm coming over there. Hi. How are you, Angela? Hi. Nice to see you. Hiya. You all right? Yes, really? Oh, we missed you. He is back again. Well, I thought I'd bring Noel, because I brought Dermot last time. So I thought, you know, got to bring a bit of the Noel.

7:20Noel Fielding:There was no childcare, was there? No, absolutely no.

7:23Alison Hammond:Why is to come on that side? We can still sit down. We can still sit down.

7:27Noel Fielding:Yeah, come and sit down. Noel, do you want a Coke? I've got sparkling water. Do you want another sparkling water? No, I'm all right. I've got coffee. Keep trying to drown me.

7:34Alison Hammond:Got everything going.

7:36Noel Fielding:come and see no come and see well they said you want to do an action this is my favourite podcast ever already that's a lie it is I've only done three

7:50Noel Fielding:our guests are here Angela yeah and we I just thought we should let everybody know today it's actually going to be a really serious episode very serious I feel I think not fun no bit of a quiet one we thought for a change no laughter no none I thought so Alison Hammond Daniel Fielding here everybody. Hello. Hello.

8:11Alison Hammond:Oh hello Nick. Hello Angela. Thanks for having us. Pleasure. Thank you for coming.

8:16Noel Fielding:So excited.

8:16Alison Hammond:Oh very touch. Very touch. Thank you for coming.

8:19Noel Fielding:You filed this episode as a dry episode. That's what we thought. I thought pretty serious today. No we're dead excited for you to come on because we've not had you on before. Alice and we have. I know. Our very first Christmas episode. Oh it was lovely. We did it in my house. yes you did it was a lovely house do you like his house? stunning if you could sum it up in one word in one phrase

8:40Alison Hammond:in one phrase I would say stunning really?

8:44Noel Fielding:not what she said was it no?

8:46Alison Hammond:what? not I loved his house

8:49Noel Fielding:not a higgledy pickledy no it really isn't a higgledy pickledy I did not I don't even remember saying that at all scared for her life that Alison in that house she was clutching her handbag like that ooh

9:04Alison Hammond:get out of there stop it

9:06Noel Fielding:I loved your house

9:09Alison Hammond:maybe I might have said something like that similar I definitely didn't say piggledy piggledy

9:15Noel Fielding:was it a bit visually noisy it was a lot it was a lot

9:20Alison Hammond:it wasn't natural it wasn't like this it wasn't beige no it's not beige it was your personal it was beautiful thank you You haven't seen Noel's ass? Yeah. That is noisy.

9:37Noel Fielding:Kids have turned it into a craft village. Artwork everywhere.

9:41Alison Hammond:It's what you want. Can I just say something before we start? I've never seen Noel with a beard. I like it. And I am obsessed. Yeah. Like, literally, I just want this to be over so I can get my hands on his face. Get the hands on the beard. I feel like you've always had one. No. Like it feels like a natural fit. Why have you never had it on Bake Off? This is amazing. You are hot.

10:09Noel Fielding:It's an exclusive. Yeah. Finally getting together. I've never seen you in this light.

10:14Alison Hammond:So what's going on? You want a break?

10:16Noel Fielding:I was just on a holiday and I thought I won't shave. Yeah. And then there's a bit where if you leave it too long, you look homeless. Yeah. There's a bit where you look like Barry Gibb. Definitely. Yeah. That's a good bit. If you groom it up too much.

10:29Alison Hammond:This is hot, Noel.

10:30Noel Fielding:It's a good look.

10:31Alison Hammond:It's really such a shit. I'm going to fight for the beard next series. I agree. You're going to fight for my beard. To be honest with you, maybe you shouldn't fight for the beard because I wouldn't be able to stop looking at you. You'd be able to concentrate. You'd be able to concentrate. You know how mine and relationship with me and Dermot, it's like brother-sister. Yeah. Me and you, it's not. No. Oh. It's more like a friendship come with benefits. Whoa. What? Would you let me scratch your beard?

11:02Noel Fielding:wow wow bloody there's an exclusive just so you know

11:07Alison Hammond:our partners are fine with it they're absolutely fine with it to be honest

11:11Noel Fielding:they're quite happy to get us out of there yeah they're like please well before we eat Angela's made something delicious for us of course today that's the only reason we came but before we get into it we're going to do your likes and dislikes one of you had a lot longer of a list to share Noel's was phenomenal yeah You've got a lot. Pages, yeah. Before we get into Notha, we're going to start with yours, Alison. No dislikes. Do you know what I actually thought about today?

11:39Alison Hammond:I do have one.

11:40Noel Fielding:Oh, no. Rhubarb. That's it. Oh, okay. I don't like rhubarb. I have a...

11:45Alison Hammond:Yeah, and a lot of the bakers in the tent when they're baking use your rhubarb and I never try it and they always want me to try it. They're like, try it out. I'm like, no, you don't like it. That's the only thing. When you don't like something,

11:55Noel Fielding:people always try to convince you that you're like their version. You know you don't like rhubarb, but try that. Mine's not rhubarb. But I don't like rhubarb.

12:03Alison Hammond:I just don't like rhubarb.

12:04Noel Fielding:No rhubarb today. No rhubarb today. That's not happening. You also said you would rather avoid a fish dish.

12:10Alison Hammond:No, I don't like it. And do you know what? If I was going to have a fish dish, it would always be out and about. I'm not cooking it in my house. I'm stinking up my house. I'm not doing that. But I would rather avoid it.

12:21Noel Fielding:Your loves are great flavours, comfort food, anything packed with taste. We've got here that you love special fried rice with prawn. I do. You love snacking on seaweed, which we've got for you. We're not going to eat it because it gets stuck in a sea. Of course.

12:34Alison Hammond:Have a pop-a, Dom, is that? No, don't worry. I'll tell you what I'll do. I'll have a seaweed, but I'm going to suck, not chew. Yes.

12:40Noel Fielding:Oh, there we go. There we go. Let it dissolve. Yeah. Let it dissolve in there. I was in one mouth. That was quite impressive.

12:47Alison Hammond:I was eating it very regularly. I like the way you just cut it like that. Yeah. It was amazing. Straight in there. Straight in there.

12:55Noel Fielding:Right, Noel, your list is really incredible. It's quite orange. Starting with chili con carne, that's your favourite. Yeah.

13:03Alison Hammond:Do you like it spicy?

13:04Noel Fielding:I think I like it because my favourite show is Columbo and he likes it. He likes it. Does he like a chilli? Yeah, he's like, what do you want me to do? And he's like, just give me the chilli, Bert. I'll have chilli. Every day he has chilli. Yeah, what a diet. I love it. You love baked beans on toast? I do love baked beans on toast. Every day you have that. I struggle to find a meal that I like as much as baked beans on toast. He has it every day. Every day. When you're doing a set, I do. About five o 'clock, six o 'clock. So there's like an early tea.

13:32Alison Hammond:I joined you once and I was like, this is so good.

13:35Noel Fielding:I know.

13:35Alison Hammond:It is the best. Like, it's underrated, really. Yeah, like when you're filming, you film quite late.

13:40Noel Fielding:And then if you wait until you get back to a hotel and meet everyone, it's like you eat at like nine o 'clock. And then by the time it comes, it's ten. I can't do that. Too late for me. So I have beans on toast before we go. Yeah. And then I don't eat anything. And just beans? Everyone thinks I'm...

13:54Alison Hammond:Do you spice them up or cheese or how?

13:56Noel Fielding:Sometimes, but a little bit of spice. A little bit. Put cheese in the pan so it goes a bit more gloopy. Nice, okay.

14:04Alison Hammond:White bread?

14:05Noel Fielding:No, I don't know. Does anyone eat white bread? Oh, I do. I don't know if you can get it. No. Not insured yet. No. No way. I love you.

14:22Alison Hammond:I'm from family. I like a bacon sandwich white bread. Sorry. I like the bread that's... Even the other thing, you'd have fish fingers for white bread. Why would you put that on sourdough? Yeah, that's true, actually.

14:35Noel Fielding:You're quite anti-sourdough, aren't you?

14:36Alison Hammond:Not anti it, but certain things... Heavy, isn't it? Certain things, you have to have a good white bread, you know. And I think bacon sandwich, fish fingers, beans on toast. You know, like the old bloomers.

14:48Noel Fielding:Yes.

14:48Alison Hammond:I like that. Proper old bloomer. Nice thick slice of butter. It's got to be.

14:52Noel Fielding:sometimes with a sourdough you buy it and then when you go to pick it up you take it up you're like oh my god it takes ages to choose like a medicine bowl yeah it's right ages were still chewing yeah and you think that's that's gonna be your thing yeah it's so funny

15:09Alison Hammond:it's better for you

15:10Noel Fielding:you also love butterscotch angel delight yeah I love it fish fingers despite not liking fish yeah just the fingers it's weird the fish and fish fingers it doesn't taste so fishy

15:19Alison Hammond:I love the angel delight butterscotch Yes, it's beautiful. That's the flavour. I love Angel's Light. Yeah, that's the best one. You know when you're with someone in,

15:27Noel Fielding:should we get Angel's Light? And they go, yeah. And then they go, let's get strawberry. You go, we can't be friends. No. And I'll go through this because it's quite the list and we've only got an hour. You love pizza, good roast chicken dinner, Mexican food. You love good garlic bread. You have had one made by Paul Hollywood. Amazing. He's got a pizza oven, obviously. Obviously. An inbuilt pizza oven, hasn't he? anywhere he goes he wheels a pizza oven I think when we were filming Bake Off in the bubble during the pandemic he brought his pizza oven so he would do a pizza night and he'd get out that big shovel you know and he'd always have sort of some vest top on so his muscles were out and he'd be getting bronzed by the fire like an effort a tight coke cabinet and he'd be up there with like you know tea towel tucked in

16:20Alison Hammond:so you got me excited that got me excited I wanted to have one of his pizzas and he invited me out for dinner and I was like I'm going to his house I'm going to have a pizza

16:30Noel Fielding:he did a roast dinner

16:31Alison Hammond:I was looking at the pizza oven out there what's going on with that? he did a roast dinner

16:38Noel Fielding:so what he did was he did garlic bread as a sort of you know appetiser and then he did pizzas but the garlic bread was so nice can I just have some more of them? Yeah, they were really good. I don't know how he did it.

16:51Alison Hammond:Yeah, because he would have made it from scratch, wouldn't he? He would have done it himself.

16:55Noel Fielding:You also love fondant fancies, calling them clean foods. I love clean foods. Clean foods, like a fondant fancy. We're nearly there, don't worry, Alice.

17:02Alison Hammond:This is a great list.

17:03Noel Fielding:Your favourite little lunch, as opposed to a big lunch, would be a good falafel in pita. I do love falafels. Yeah, nice. You like deviled eggs and curry flavoured pot noodles. Yeah. Delicious. So a little bit of spice, but not real spice. Not too much. Out of all them, what would you like to make? No fielding.

17:23Alison Hammond:I'd like the fish finger, because I love fish fingers. Do you? I do. I like it like tartar sauce, white bread. So would you make it from scratch? I mean, you know. I mean, you can buy good fish fingers, can't you, from Waitrose. Yeah, you can. Yeah, you can. You know what, actually, I've just had a,

17:40Noel Fielding:my brain's just taken me on a portal back to the olden days when Noel Fielding and I would frequent the same pub. And I'd never had a fish finger sandwich. Is it a Southern thing? I don't know. I'd never had one growing up and I used to have one in that pub.

17:55Alison Hammond:Yes.

17:55Noel Fielding:All the time. Fish finger sandwich and a glass of rose. I think it was£5.95.

18:00Alison Hammond:Very nice. Lovely meal.

18:01Noel Fielding:I wish we were having that today. It's not that. Sorry, I'm joking. What are we having? I'm joking, I'm joking. Where are you going now? There's more.

18:07Alison Hammond:I'm going to go and get you not a fish finger sandwich. I mean, the list does go on.

18:13Noel Fielding:Angela's actually left the list is that long. It's really cool. You quite like fruit. Corn crackers. Crisps all day. Quinoa boar on toast. Marmite on toast.

18:26Alison Hammond:I mean, it's all food. Do you know what else he likes? He likes a vinto. Vinto. A vinto with sparkling water. Oh, never tried.

18:35Noel Fielding:That's what he has in between takes and everything like that. Not vimso and still war. I'm not an animal. So do you get to pick what you eat in between breaks or something?

18:43Alison Hammond:When I see him flacking a little bit, I'll go get him a little vim.

18:47Noel Fielding:Get him a sparkling vim. Yeah. Last time you were on, we found out that you do love to cook. Love it. What do you like? What do you like to do, Alison?

19:00Alison Hammond:So, Nick, I'm a very quick cooker. Yes. Because my son, when he comes home, he wants to eat now. Yes. So I can rustle up something very easily. So if there's some chicken in the fridge, I'll put a little bit of onion, garlic, peppers. fry that up, chop the chicken up, bang it in, boiled rice, and away we go.

19:18Noel Fielding:Away we go. No messing.

19:19Alison Hammond:I would add a little bit of maybe a little bit of water to make a gravy. One little stock cube. There we go. Delicious. Season it up with a little all-purpose seasoning. Can't go wrong. Can't go wrong with that.

19:30Noel Fielding:A little bit of Worcester sauce. And does he love that? Does he love your cooking? He loves it.

19:32Alison Hammond:He loves it. But the other day, I was really upset. He said, Mum, you really need to change the tune a little bit with your cooking. I said, what do you mean? He says, well, you know, like, you always make chicken. And I go, I thought you liked the chicken. I thought that's what you wanted. You know, you're training and everything. He's like, no, you can change it up a little bit. So I've started doing a lasagna now. Oh, yes. I'm very good at lasagna. I'm going to do a lovely shepherd's pie. Oh, yeah. Yeah. What else? Can I rustle up really quick? Sounds like you're quite...

19:59Noel Fielding:I'm going to do a lovely omelette. Oh, yeah. All day long. But do you know what? An omelette, good omelettes. Good. Don't they use that to test chefs, Ange?

20:06Alison Hammond:Yeah, they do. Yes. How do you make your omelette, Alison? Okay, so I'm going to go for four eggs. Four eggs. Mix them up. Yeah. Okay, salt and pepper. Okay, I'm then going to, on the side, I'm going to chop up the ham, chop up the cheese. Okay, pan is on the heat. A little bit of olive oil, a little bit of butter. Do you like that, Ange? Yeah. Lovely. Okay. Olive oil and butter in the pan. Yeah. Okay, so now the pan, oil, butter is sizzling up. Okay, I'm going to put that ham into the egg. Mmm. I can. Into the egg. Oh, actually, no, I'm not. No. I'm going to put the ham into the oil and I'm going to start frying it up.

20:46Alison Hammond:I might add a little bit of onion to it as well. Yeah. Finely chopped, put some onions in there. A little bit of seasoning, salt and pepper. Now I'm going to add my eggs. Yes. I'm going to leave it in the pan. I'm then going to watch it. There's going to be a few bubbles. And then, as I can see it's cooking, I'm just going to fold it up once or twice. Fold it up, fold it up. Okay. How? What with? With like a wooden spoon. Wooden spoon. A wooden spoon. Yeah, and I'm watching it and I'm feeling it. And then I'm going to, when I can see it's cooked, I'm going to flip it over one side. So we've got half.

21:24Alison Hammond:And I'm going to leave it like that for a little bit. I'm going to watch it. I'm going to put a little bit of cheese. No. Oh, no. Just before I flipped it, I put the cheese in. Yeah. Okay. And then I flipped it over. And now I'm going to wait. And then I'm going to get it. I'm going to flip it once leave it for a little bit and then I'm going to serve you your omelette nice what do you think sounds good sounds good

21:44Noel Fielding:come on I like a good omelette do you like to cook now? I don't mind no my partner's really good at cooking loves this

21:57Alison Hammond:you just leave it to her

21:59Noel Fielding:she always wants to do it so I can cook about three things one of the things that I can do is actually a Jamie Oliver. What do you think? And it's a sort of pasta dish, but it's got chili in it and anchovies in it and pine nuts. So it looks quite impressive, but it's quite quick. Yeah. And you use the sort of water and the juice from the anchovies to make the sauce and it's got chili flakes in it. And then you put pine nuts over the top with spaghetti. It's really nice. And people always go, oh. But unfortunately, it's one of those dishes that makes it look like you can cook. Yeah. And then when you've made it once.

22:32Noel Fielding:So then people go, oh, this guy can really, knows what he's doing. And then they come around again and you go, we're having that again.

22:40Alison Hammond:No, what else have you got?

22:42Noel Fielding:We're having that again. We're having that again. Yeah, we're having that again. I've got nothing other than that.

22:47Alison Hammond:And do your kids love your food?

22:49Noel Fielding:No, my kids don't eat anything. One of my kids is veggie and then the other one's not. And so my other one's, my other child's five and she, if you make chicken for her with skin on it, she pulls it off. And I go, what are you doing, digs? And she goes, just taking the chicken's pants off.

23:11Noel Fielding:Much to the horror of my eight-year-old who's a vegetarian. Oh yeah, they hate that. I hate that. And then what about baking? We've got to talk about bake-off, of course, in a second, but do you like to bake? Because I do like to cook. I might be more, well, actually, I sort of would love to make both the things that you make, like quick, easy, yummy things. Yes. Baking, not so much. I think it's sort of between sort of science and poetry, isn't it? It can be quite like... It can be quite like a philosophy.

23:37Alison Hammond:Yeah, do you know what I mean? It's philosophy. I mean, you say that, and obviously I do bake off and I watch how scientific it is. But I used to watch my mum make a Christmas cake and she used to just chuck it in. She was staring it up. She'd be going for it. I'd be going, are you measuring it? How much are you putting in there, mum? She'd be like, oh, it's fine. I'm just looking at the texture.

23:54Noel Fielding:She'd just feel it.

23:54Alison Hammond:And honestly, it would come out perfect. This perfect Christmas cake.

23:58Noel Fielding:But that's a sign of a good baker, right? I don't know how she did it. Was your mum a good cook, wasn't she? She was amazing, yeah.

24:02Alison Hammond:And she used to hit every time. I would cook and sometimes the omelette might not come out perfect. But every time she used to cook, 100 % every time.

24:11Noel Fielding:That's like practicing it, being in it and doing it all the time. My nan was like that, French nan. So she'd always, when you come home, sometimes when you go around there, there'd be like jam tarts on the cooling on the windowsill. You know that smell as you come up the path. Can we do that thing that you do on Bake Off where you go and have a little nosey?

24:29Alison Hammond:Go and have a poppy.

24:30Noel Fielding:They go, you know that person's having a breakdown, go in now. Go in. And I go, you sure? Yeah, yeah, yeah. Yeah, they want mine. Be good telling. Have you ever had a breakdown in the kitchen? I've got loads. Have you? Absolutely loads. Oh yeah, I guess. You work with Gordon.

24:44Alison Hammond:Yeah, exactly. But I'm really only 35. Yeah, no. I think we're ready. You can help me serve now, actually. Do they make you serve on Bake Off?

24:53Noel Fielding:They do sometimes. There you go then. There you go. That looks absolutely amazing.

24:57Alison Hammond:Thigh and breast? Oh, I'm a thigh person. All right, so I'm going to give you a thigh and breast there, Alison. Oh, lovely. I'll put it on there. Oh, that looks so nice. I normally do it.

25:06Noel Fielding:I love these bowls. These bowls are like someone gave them to you as a present because they started pottery. I love these bowls. They are. A little wonky. I know you used them once, but thanks. Yeah, they are a little wonky element to them. Charming, Shane. Charming.

25:24Alison Hammond:Wanting butter chicken and chickpeas. Oh, how lovely.

25:32Noel Fielding:Food has arrived, Ange. We have one tin butter, chicken and chickpeas. Yeah.

25:37Alison Hammond:Wow.

25:38Noel Fielding:Tell us how you made this. Give us the recipe, Ange.

25:40Alison Hammond:Okay, so you take all your spices. So you've got your fenugreek, your mild curry powder, turmeric, gram masala and sea salt and you ground that all together. Basically, your fenugreek and your salt first and add it to your ground spices. Add that to butter and a bit of tomato puree and then all that sort of butter you put all underneath the skin of the chicken and all around it. And then in our dish, we put some shallots, some ginger, a whole bulb of garlic, cherry tomatoes, chilli, olive oil and sugar. And the chicken sits on all of that and then roasts in the oven for about 10 minutes, really hot heat, and then you turn it down to a lower heat for about 45 minutes.

26:16Alison Hammond:Then after that, sort of baste your chicken while it's cooking. Then once the chicken's cooked, remove it from the marinade and then you basically blitz all that together, reserving some of the tomatoes. So that's what you've got, that lovely sort of creamy orange sort of sauce. That's the marinade, all the tomatoes cooked together. And then basically add your chickpeas to it, a touch of cream, and then that's the sauce done. Cut down your chicken and then serve it with the sauce. Did you do a whole chicken? Whole chicken, yeah. Oh, okay, not pieces.

26:44Noel Fielding:Not pieces, no. That was a beautiful description. Oh, thank you. Even though I've got such a short attention span. Like Nick. Like the teacher and Charlie Brown after a phase. He's got it all. I was thinking I'll just, I'll memorise this and I'll go home and cook it and everyone will, I'll be a hero.

27:05Alison Hammond:My son would love this. No, this is so good. You can do this.

27:08Noel Fielding:I'm saying we like to do quick and easy things. But that's because you like big flavours and bowls.

27:13Alison Hammond:Yeah. You like roast chicken, so that's why it's like a combination of both your sort of preferences. Is this me and Noel in a bowl? You will, yeah. If that's how you want to look at it, Alison, yeah. You and Noel in a bowl. I love that.

27:25Noel Fielding:Can't we rename it, though?

27:26Alison Hammond:What? The Alison and Noel chicken?

27:27Noel Fielding:Alison and Noel in a bowl.

27:29Alison Hammond:And that Alison and Noel in a bowl. Just put that on the Waitrose website.

27:32Noel Fielding:But don't explain it. What's that about? So is it quite simple, this, Ange? Could I do this?

27:38Alison Hammond:Yeah. The key is just making sure you roast your chicken nicely. And then, obviously, you know, you've got to be comfortable cutting down a chicken, you know, which I think you could do. You've done that before. And then everything else is all there. It's, you know, it's lovely spices, lovely sauce. It's great. You talked about basting a chicken. Yeah.

27:56Noel Fielding:How often are we going to do that over the course of cooking a whole chicken?

27:59Alison Hammond:I think a couple of times, yeah. So if it takes a couple of hours, probably once an hour, you can baste it. But that's the idea where you put all that butter under the skin. One, for flavour. And two, it keeps it really nice and moist. Yeah. So it's a really good way of doing it. That's why you want to do it.

28:14Noel Fielding:Were you good at cooking the first time you ever tried it?

28:17Alison Hammond:What, ever? As a kid, do you mean? Yeah, I was always all right at it, because my mum was a really good cook. And so I cooked with her, you see, and we had no choice. I was the eldest daughter, so my brother did nothing, and I had to do everything. And that's fine, and so I learned how to cook.

28:31Noel Fielding:And you were like, I'll show him if you don't want to cook. I'm going to cook really good.

28:35Alison Hammond:What about your brother now? Can he cook now? It's all right, but he cooks by numbers, I would say. Right. Not the feeling. He has to follow a recipe, but it's really good when he does it. He lives out in America, so he loves doing Thanksgiving, he loves doing turkey and all of that. But yeah, he's a really good cook and he's great at cooking fish on barbecues and stuff like that. But I cook like...

28:55Noel Fielding:You're more jazzy. Yeah. I'm more jazzy. Jazz hands, freestyle. More freestyle. It's a viber. Yeah, it's a viber.

29:01Alison Hammond:Thank you for giving me the thighs. Wow, I don't know what it is about the thighs.

29:04Noel Fielding:Yeah, it's good. So juicy, isn't it? It's so good. There you go. There's a little bit more

29:08Alison Hammond:if you want some after as well. Oh, yes, please.

29:09Noel Fielding:If you want to make this dish at home, all the ingredients and how to do it are on waitrose.com forward slash dish recipes. Find them on there. There's also a wine pairing hand.

29:19Alison Hammond:Would you like some wine, guys?

29:20Noel Fielding:What have we got with it? I'm all right. You're all right. You're good.

29:23Alison Hammond:Nick, do you want wine?

29:24Noel Fielding:Not if they're not. No. Do you want one?

29:26Alison Hammond:No, no, we're good. No, no. All right, then I'll have one.

29:31Noel Fielding:A real turnaround there. Which is a food and drink podcast, don't you think? When in Rome. Give it more. Just a little taste. Yeah, give a little taste. When in Rome. Yeah, little taste.

29:41Alison Hammond:We've got this fantastic Chardonnay, a Marie Chardonnay, which perfectly works with this butter chicken. 2025. Some fruity tones. which is science you love.

29:50Noel Fielding:Grape.

29:51Alison Hammond:Yeah, grape.

29:52Noel Fielding:Grape. When I once said to Prue Leif, because she's a wine connoisseur, and I said to her, how do you become a wine connoisseur? And she said, of course, nobody really is a wine connoisseur. She said, it's just all bluff. She said, there's too many wines come out a year for you to taste them all, so you just pretend. So I would go in and go, I'm a wine connoisseur. No one would doubt me. I've got a Michelin star. I love Prue oh I love Prue we had a great time with Prue on there oh she's amazing we really did she's the best she was so great you just saw her didn't you

30:26Alison Hammond:I was doing this thing for school cooking kids in schools and she was saying she was talking about Bake Off because I said how do you feel now but she was loving the fact she's got her summer holidays back yeah she's so excited about it on a massive holiday with all her family and kids and grandkids she's got lots of family and then she said she wrote like about nine books when she was doing Bake Off yeah Because she has so much time. Because she has so much doubt. Because I think you two probably work a little bit harder than them. Yeah. Well, they've got the actual time off for the bake. So it's four hours.

30:54Alison Hammond:They've got literally four hours off. Four hours, yeah. We're going to be popping in. You're in and out, yeah. In and out. So we might have a nice year. The tears, you know. Yeah, exactly.

31:01Noel Fielding:I don't want to say it, but they don't do anything.

31:04Alison Hammond:That is the impression.

31:06Noel Fielding:They don't do that.

31:07Alison Hammond:That is the same. She was like, so much doubt. Paul comes in.

31:11Noel Fielding:It's a lovely job being a judge. Flashes his blue eyes. Everyone applauds when he leaves. That's it.

31:15Alison Hammond:Just a handshake.

31:16Noel Fielding:Yeah, and then he's like, it's not that good. And then we're like, Crab Goes Wild. Well, he's back. The series is back. It's season 17. Yes, it was on last night. I'm so happy. How is going to work with Nigella Lawson?

31:30Alison Hammond:Unbelievable.

31:31Noel Fielding:I bet. It is amazing.

31:32Alison Hammond:She is so beautiful. When she walked in, I was like, everyone just stops in their tracks and looks. And you're like... It hurts your eyes. How is she that beautiful? I know. She's so lovely as well. really nice. I was watching her makeup. I was getting all the little... Getting all the tips, yeah. But she's just so kind as well, isn't she?

31:50Noel Fielding:We have these little sort of shepherd's huts that we all sort of have and they face each other and you can just see Nigella in her shepherd's hut, kind of reading. She's got a stack of books and she sort of lies like Cleopatra would lie.

32:03Alison Hammond:On the chaise lounge. Chaise lounge. And sometimes as you're walking by,

32:07Noel Fielding:she summons you in. And you sort of kneel down at her feet because she lies across the whole thing. So there's nowhere to sit. like a child in assembly

32:19Noel Fielding:she's amazing she calls me her bride really?

32:23Alison Hammond:I don't know how to tell I oh I'm not comfortable it's not going to happen I'll just leave it I'll just leave it no she has got

32:31Noel Fielding:there's something magical about her for sure yes she's really magical and her and Paul

32:36Alison Hammond:are they agreeing on most stuff?

32:38Noel Fielding:sometimes they don't agree and it's quite exciting television

32:41Alison Hammond:that's why I want to see them because they can agree on everything, sure.

32:43Noel Fielding:And also I feel like both of them would not be the type of people to back down. No. Like they'd both be like, no, that's my point, you know. And that's okay to have different opinions. It's fine, isn't it?

32:53Alison Hammond:I just love, I love the whole dynamic of it. But you know what?

32:57Noel Fielding:They sort of, they have slightly different tastes, don't they? She likes very salty kind of savoury things. He likes more sweet, he's got more of a sweet tooth. So they always end up resolving it and coming together. But yeah, it's nice when they, it's quite sparky when they don't agree it's nice do they ever bake themselves do they ever because there's so much downtime are they ever like oh I just have a bit spare time

33:22Alison Hammond:well I do that all the time but Nigella actually brought in she brought in a granola for everyone to try salty granola and she also do you remember when we did that cheese thing when she brought in all the cheeses and she brought in a massive on the evening she just brought this massive like cool bag of lovely cheeses I've never tasted in my life breads that I've never tried in my life and it was just incredible the first time i ever met her i went to her house

33:45Noel Fielding:and she said i've made you i've made a cake for you i wasn't eating sugar at that point and then she presented me with this giant cake i said i'll just i'll just i'll have a small slice and it came

34:03Noel Fielding:obviously i was too I'm scared to say no. So I rang up, I'm just eating a whole slice of cake. I'm buzzing. I'm buzzing. I'm losing it.

34:14Alison Hammond:That's how she invited you over. Yeah, get you better.

34:17Noel Fielding:Yeah, it was really nice, actually. I actually made a loaf with Paul once. Okay, and how was that? He tried to get me into bacon. It was quite central.

34:25Alison Hammond:Okay, I'm sure. Did your hands touch in the dough?

34:28Noel Fielding:I was sort of kneading it, and he was sort of behind me, showing me what... I've been like a ghost. Yeah, it was like... And I said, is it imperative that we both wear swimming trunks? He said, this is what all good bakers do. He said, also, we're in your bedroom. It's a weird place to do. He said, you just don't know. He just don't get it. Yeah, we want to get Nigella on air. Didn't you just see her somewhere? Have I just made that up? You must have come across her. Oh, no, I've met her loads of times, Nigella.

35:09Alison Hammond:She's pretty amazing, I think. I was doing this event in Australia, and I hadn't met her. And then she called the restaurant. She goes, can I have Angela's number? She goes, we're going to be in Australia together, and I want to invite her to dinner. So she's really amazing like that. So that's when I got to know her. And then she comes to a restaurant quite a few times.

35:26Noel Fielding:I just want to say, for safety, that could have been anyone.

35:28Alison Hammond:That could have been anyone.

35:31Noel Fielding:Yeah, can I get her? I'm going to be an Australian.

35:36Noel Fielding:Yeah, it's level seven.

35:40Alison Hammond:Just to say we did have dinner. We can put a little work in so that she comes and does.

35:46Noel Fielding:She'll love this. Yeah, come on, get her on. Hey, I just saw Paul's done some... He's got a helicopter.

35:51Alison Hammond:He's been learning how to fly for the past five years.

35:54Noel Fielding:Wow.

35:54Alison Hammond:He's captured in Hollywood now.

35:56Noel Fielding:And does he chop her into Bake Off?

35:58Alison Hammond:Not very often, not very often. But sometimes he will. Maybe once or twice he's done it. Imagine helicoptering to your TV show. He's like a magnum. Imagine, isn't he? He is. A magnum PI. Yeah, he can get home in 20 minutes if he flies in. But most of the time he drives him.

36:16Noel Fielding:In his helicopter, actually. Takes ages. How are the eyeballs at the moment? Because the eyeballs, last time I met them, they're remarkable. Stunning.

36:27Alison Hammond:Stunning? I mean, yeah, he's mesmerising.

36:29Noel Fielding:I mean, you think you're not going to get sucked in. No.

36:32Alison Hammond:But you always do. You wake up. You wake up, you're looking at them,

36:35Noel Fielding:and then you wake up and you're doing these tax receipts.

36:42Noel Fielding:Reorganising his pant drawer. It takes a while.

36:48Noel Fielding:I swear I had a family and children.

36:53Alison Hammond:And it's the eyes every time. Yeah, you don't realise what happens. What made you decide to do it? Because it wouldn't be a natural fit, would I say? Is that fair to say? It is a natural fit now. Now it is. They call it a Josh Widdicombe.

37:13Alison Hammond:Did you watch the show before?

37:14Noel Fielding:I did. Do you know, guess who got me to watch the show? Serge. Really? Yeah, Serge.

37:20Alison Hammond:Serge was on it recently.

37:21Noel Fielding:I was really hungover and I said, please, what can I watch? I need something that's like a warm hug.

37:26Alison Hammond:You're not going to challenge you. I haven't been asleep for two days.

37:28Noel Fielding:and he said, bro, get on Bake Off. And I was like, what's that? And he went, baking in a tent, it's good, you'll love it. I trusted Serge and I ended up watching a whole series like over two days. And I remember thinking, I watched Mel and Sue were great on that and I remember thinking, God, that's a good job that Mel's got. I think I could do that job. I'd love to do a job like that.

37:49Alison Hammond:It's like you put it out in the air, in the atmosphere. I know.

37:53Noel Fielding:And then weirdly, yeah, when they, I think it was Jay Hunt who asked me to do it, who, I think I'd done a really, I mean, if you saw the show that I did on E4, that was the show she saw me in, how she thought that guy could do Bake Off. It's a stroke of genius. It's the weirdest show I've ever done. Really experimental and mental. And she went, oh, I think that guy would be good in a baking show. Stick him in that.

38:20Alison Hammond:She was right. She was right. She was right. Natural with the bakers and everything. You're so good with them.

38:26Noel Fielding:She was clever. And also, I didn't really know. I thought I had to be a presenter. I'd never done any presenting. Obviously, I knew people who could do it really well. And I was like, I'm not a presenter. This is weird. But I think what Jay and what they thought was, oh, he'll be good with the bakers. And that's what they want, really, is how you can... Because you end up being sort of like a teacher, a therapist. Yeah, of course. You sort of like trying to look after them, aren't you? So you sort of have to quickly relate to them and then hang out with them. And also, you want them to trust you so that when they can open up about Paul and Elijah, oh what did Paul say and they trust you yeah of course but it's because

39:00Alison Hammond:you're both yourselves that's why it works you're not coming on trying to be another character you're Alison you're Noel you're naturally yourselves and that's why people trust and believe in you but also once Alison

39:09Noel Fielding:came on I was like this is the greatest job ever and I was like I'll stay forever until they kick me out because we have such fun don't we

39:17Alison Hammond:you can't believe like a show you're thinking I bet that's a lovely show but honestly it's so wholesome and so lovely and the bakers, you've got to remember, you know, they've left their families and everything. So it's actually someone to be able to relate to and talk to.

39:33Noel Fielding:Alison, you actually gave me one of my favourite telly moments when you did Bake Off as a contestant. Do you remember when you... The oven? Yeah, when Alison having lost the oven door. I can't remember that.

39:42Alison Hammond:I've never seen an oven like that before in my life.

39:45Noel Fielding:You know, the oven door, I've never seen one before or since. And it comes out and it goes in. It goes underneath. It goes underneath me.

39:53Alison Hammond:I think I broke the door, but I don't remember doing it. I genuinely couldn't find the door. And no one was like, no one was helping me. I was like, where's the other door? I was like, and then someone behind the camera said, hit the button and I was like, oh, right. It's so good. It's so good.

40:14Noel Fielding:It's a cool door. It's so good. The magic. The magic. I love that. Have you seen another door like that before? No, not either. Where's the door? Alice. Alison has this magic where you know something weird's going to happen or something notable and it's always Alison. Yeah, yeah, yeah. And she trusts that it'll come that moment. Yeah. And then you just go, who else would... Yeah. When you fell off that desk, remember you tried to do that? Oh, God, that's so silly. And you tried to do that. You know what?

40:40Alison Hammond:I was actually showing off the cameras. I was like, come on, it's a dry day today. Yeah. Let me do like a little leg roll. Yeah. So I literally got all the cameras ready to... So I'm just going to be so good, guys. Get in, get that shot, get that shot. This is going to be so good. I'm going to do a leg roll like I'm a dancer. Are you all ready? Okay, let's add some happiness to this tent. So then I did the roll and then I leaned back and there was nothing there. And then my whole body went with it. I was like, oh my God. And then I was like, now I'm falling. I've got all the cameras on me. I fell over.

41:12Alison Hammond:Luckily, I didn't break anything first of all. And now I'm on the floor and I was like, absolutely horrified. And then I was like, don't follow me. Don't look at me. Don't get the cameras. away from me that's not how it was supposed to look and then you were on top of me because you felt my shame so he was like I've got to get rid of some of her shame and you was out in the back watching wasn't you so you watched that live yeah I ran

41:34Noel Fielding:because I thought you'd hurt yourself oh my well my bride and I'd lie on top of you and you went just hide my shame just hide my shame I was the only thing and then as I left you were doing it again

41:48Alison Hammond:because I wanted to show them what I wanted to I wanted to show them what I should have been done. Yeah, but they weren't interested in that movie. You can end dish with that, I think.

41:56Noel Fielding:It would be quite nice if you end this episode with it. Get ready, get ready. But something like that happens every week. So you can trust that Alison will bring some kind of magic. No. Always brings the magic. Always happens. Brilliant.

42:12Noel Fielding:Normally we do the end of the show at the end of the show, but I've been told to do it now. For reasons that will become clear. You've been fired. Yeah. the reasons that will become clear. This is your latest series. For your chance to win a waitress goodie bag each. Not sharing. One each. One each. One going nervous? Dear Alison and Noel, thank you for coming on Dish. It's been a delight. For your chance to win our goodie bags, we need you to make a dessert. Noel's favourite dessert, buscotch angel delight.

42:44Alison Hammond:Are you joking?

42:45Noel Fielding:You've a minute to whisk it, and then five minutes after setting, Chef Angela here will decide if it's goodie bag worthy. Are you guys ready? Do you want to take on the challenge? You can whisk, right? Yeah. Okay, all right. Well, let's do this.

42:57Alison Hammond:Okay, let's do it. Yes. All right. So you've made this now before, now?

43:02Noel Fielding:Please say you have, because I've never made it. I've seen it being done. Okay.

43:06Alison Hammond:Basically, add your milk to your powder and whisk it. That's it. And whisk it. Is that it? Yeah. You've got to whisk it out. I'll add the milk and whisk it.

43:12Noel Fielding:Okay, there we go. Oh, wow, look at this. You can tell they do bake-off. Is that enough milk? A bit more.

43:18Alison Hammond:A bit more. I think that's the right... Oh, yeah. So what do I have to do? All the milk. Keep going. Yeah, keep going. A whole lot. Yeah.

43:25Noel Fielding:What kind of milk is that?

43:26Alison Hammond:Full fat. That's the right one. Oh, it smells lovely.

43:30Noel Fielding:I've tried with cashew and it never sets. No, it never sets. If you're happy with that,

43:36Alison Hammond:then once you're ready, pour a bit into there. Are we going to do that? Are we just going to pour it in like that? Yeah, perfect.

43:41Noel Fielding:Oh, it smells lovely. It does. Oh, yeah. I've not had this in for nine years. And this is your favourite, Noel? Well, it was when I was seven. Yeah. Which is about 300 years ago. It's got a set. It's got a set first. Yeah, I've been trying. So is that raw? No, it's not raw.

44:00Alison Hammond:Try it, it's just got a set right in the fridge. Oh, that is delicious. It is delicious. Oh, I don't mind it like that.

44:07Noel Fielding:You can have it as a drink. Yeah, you can have it as a drink. Yeah, there we go. And is that the recipe? That's it? That is it. Oh, that is lovely. Wow, what a recipe that was.

44:15Alison Hammond:Oh my God. Are you impressed with our bacon? I'm very impressed. If it sets, I'll be impressed. High five. Unbelievable skills.

44:22Noel Fielding:Unbelievable.

44:23Alison Hammond:Now, I'm going to add some joy to this. There you go. There you go.

44:36Noel Fielding:Okay, well, while we wait for the dessert set, it's time for the fast food quiz. Are you ready? Please tell me your favourite way to eat eggs. Scrambled.

44:44Alison Hammond:Boiled. Favourite sandwich villain? Tuna mayonnaise. Cheese. Cheese. That's a roast.

44:51Noel Fielding:Cheese. Cheese. Is that loud?

44:54Alison Hammond:What's the best herb? Basil. Oh, that's a tricky one, isn't it? Can I change it to coriander? You can. Yes, you can. I like coriander.

45:05Noel Fielding:Yeah, coriander. I'll go basil then. Yeah, you go basil. Have you freed up basil? Yeah. Yeah, freed it up for you, yeah.

45:10Alison Hammond:What's your favourite form of potato? Oh, I like a King Edward. Oh, variety we're going. I like a King Edward and I like it smashed. Oh, yes.

45:22Noel Fielding:What about you, Noel? I like the French one, you know, the cheese, the Dolphin. Dolphin Noir. Dolphin Noir, yes. Dolphin Noir. Dolphin Noir. Dolphin Noir. Dolphin Noir. Dolphin Noir. What's the best crisp?

45:35Alison Hammond:Oh, it's got to be a chicken flavour.

45:38Noel Fielding:Has it? Walker's. Oh, no.

45:39Alison Hammond:I also like Monster Munch beef. Oh, yes.

45:43Noel Fielding:Noel? Salt and vinegar disco or a square. Maybe scampi fries are good.

45:49Alison Hammond:What's your favourite kitchen utensil? Plastic spatula. Take all that cake out the bottom. Could also use to fry. I just use it for everything. Omelette flipping. Omelette flipping. Scratch your back.

46:01Noel Fielding:I like those sort of, you know, scissors that you cut meat with. They're called bacon scissors. Bacon scissors. Yeah, they're creepy. Yeah, they're quite weird. Lie them. Who invented those? I imagine they wouldn't get past Dragon's Den yeah no no final one what is the best condiment Alison Hammond golden syrup oh oh put it on everything

46:25Alison Hammond:what do you put golden syrup on put it on rice put it on spare ribs yeah delicious pancakes yeah

46:31Noel Fielding:hey don't knock a golden syrup no yeah I like that ketchup maybe yeah a classic

46:38Alison Hammond:yeah but have you ever tried golden syrup with chips never got to say never tried I went to Devon once I went to Devon right and I had fish and chips right and they said do you want golden syrup I was like first of all that's a bit weird secondly I thought well when in Rome I was in Devon when in Devon alright go on then go for it thought let's see what happens had the fish and chips I've never tasted such lovely fish and chips with golden syrup on all over I'm not even joking I'm the chips I'm the chips It's not delicious.

47:11Noel Fielding:Just Googled it. Definitely not a thing in devil. It was lovely.

47:14Alison Hammond:Never heard of that. What to say. Honestly, it's a thing and it was amazing. Wow. We'll have to try that then.

47:21Noel Fielding:Thank you, guys. That was the end of your fast food quiz. I think that was good. I think that made sense. It wasn't fast. It was so slow. It wasn't fast. Right. We're going to go and check the Angel Delight. Yeah, should we see if that Angel Delight is there and you can test, Ange? Yeah, we'll wait here and then you get this. Oh, lovely.

47:37Alison Hammond:I'm excited about this. That tastes so good. Have you never tried this before? Yes, I've made this before. Oh, okay. That's what Valerie's cooking. My mum used to buy Angel Delight. It sets so quickly, doesn't it? Oh, that is lovely, man. Butterscotch. I'd say it would be nice on top of that. A bit of golden syrup.

47:55Alison Hammond:I think they've won that goodie bag. I think that's good, Angel. I think that's good. They deserve the goodie bag. They deserve it.

48:01Noel Fielding:Yeah! A hard-cooking challenge. They smashed it. Get me a bag. Get me a bag. Noel and Alison, the goodie bags are yours. Round of applause for our guest. Cut them off. And don't forget, you can watch Bake Off on Channel 4 right now. Guys, thank you so much. That was so fun. Alison Hammond and Noel Fielding, everybody. Thank you, Noel. Thank you, Alison. That was so good. Well, thank you to Alison Hammond and Noel Fielding for joining us on Dish. Before we go, I thought we could go through the Dish inbox. Okay. Up first, we're going to hear from Sit who got in touch with pictures of her golden chicken and tomatoes with green beans.

48:41Noel Fielding:You made this for Sophie Willen. Yeah. Send in pictures. There we go. Oh, there we go. Very nice. That was really good. That was good. And also, I will say, quite a good photo because I tried to take pictures of food to send you recently. Not good. Not great. Not good. Not great.

48:59Alison Hammond:That is good. And she's got a lovely crispy skin. Yeah, that looks very good. That was a good one.

49:03Noel Fielding:and she said that even her picky husband went back for seconds

49:07Alison Hammond:very good

49:08Noel Fielding:so that's a good one to try yeah we love that then we heard from Michael in Iowa a first time dish recreator made the grilleders that you made for Jamie Lee O'Donnell let's have a look yeah oh yeah the grilleders

49:23Alison Hammond:that was with the tuna yeah like the tuna

49:25Noel Fielding:olives and peppers on a stick very nice really good thank you Michael in Iowa and then finally Rachel and Tom They recreated the Bocatini Al Ascina? Ascina. Ascina. Ascina. Well, that's what I say. Yeah, Ascina. That was the sort of fried spaghetti, that Southern Italian dish. Dish, yeah. So good. The one that Serge loved, that everyone loved, Nigella loved.

49:48Alison Hammond:Nigella. That's a real good one. I've heard that a few times since then. And actually friends have. Loads of people commented about that one. Yeah, it gets a lot of press, that one.

49:56Noel Fielding:If you fancy getting in touch with us, you can always email us, dishatwaitrose.co.uk. you can send us your food photos if you like photos I think work really well on a podcast yes they sound great to look at they do but yeah get in touch with us thank you for listening thank you for watching and we will see you next week for more Dish

50:17Alison Hammond:bye

50:21Noel Fielding:if that episode has left you wanting more find us on Instagram, TikTok and YouTube just search Dish

50:28Alison Hammond:if you want to make any of the meals I cook on Dish head to waitrose.com forward slash dish recipes for all the ingredients and the recipes.

50:37Noel Fielding:Email your questions, thoughts and suggestions to dish at waitrose.co.uk.

50:43Alison Hammond:Dish from Waitrose is a cold glass production. Waitrose, the home of food lovers.