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

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0:50New Zealand's table is set. Plan your holiday with Trail Finders, the UK's number one tour operator to New Zealand. Call or visit your local Trail Finders travel centre today. Coming up on Dish with Angela Scanlon. Everyone's just cruising around with their cups of tea and sitting on fabric-covered chairs. Oh, no. It's our first mention of someone loving Turkish delight. Yes. No one's mentioned it. Are you joking? No. So have the Angelas met before? Yeah, we have a convention. 2024. May Angela and Angela. Angela Ribbon. Oh, you're Amripan. Absolute bad bitches.

1:30dish from waitrose is a cold glass production this podcast may contain some strong language and adult themes

1:43hello welcome to dish from waitrose i'm nick grimshaw and i'm angela hartnett how are you i'm good how are you very well thank you yeah when did i see you in real life. In real life. In real life. Your August time, I think. Yes. It's been a good few months. Well, not a good few months. A good few weeks. Weeks. Weeks. Weeks. Weeks. When Neil made your birthday cake. Neil made me a birthday cake. He did. Very good. And you did as well, no? Yes, yeah, we did it together. And then Madeleine's as well, yes. So generous. So delicious. And yeah, that was quite funny. Yeah, thank you for that, Ant. Bringing a Tupperware into a lovely hotel.

2:20Yep. Hotel. A lot of chat about that cake. A lot of chat about that. What was it? Peach? peach it was peach and no peaches i think peaches yeah it's delicious yeah it was good actually for a clinton free yeah very nice get in touch dish at waitrose if you want to make your birthday cake today we have on the podcast another angela another angela angela yeah um like you she's very shy today we have the excellent angela scanlon yeah to join us you will know i have yes you You will know as being a fantastic TV, radio host, and also a podcast host. She has a brand new podcast that she's going to be talking about.

2:59How do we feel about another Angela? I like that. I like it. You don't hear many Angelas. You don't hear many Angelas. You don't. You've got Angela Scanlon. Yeah. Angela Hartnett. My auntie Angela. Your auntie Angela. Angela Lansbury. I'll tell you a great story about that. I was doing this demonstration at this lovely festival, Port Elliott Festival. Demonstration? Yeah, food demonstration. Oh, I thought you meant like a protest. For you. I mean, yeah. We want more Angela's. So this guy goes, yeah, we've got this amazing chef, Angela Lansbury. No. My friends were in the office, they just absolutely fell apart.

3:38So we've never quite forgotten that. He said, yes, Angela. I said, how old do you think I really like Angela Lansbury? Oh, my gosh. I get Nick Kershaw. Do you? I don't like him. No, I know I don't look like him. You don't look like Angela Lansbury. That's true, that's true. Yeah, that's true. Look at her, sure, that makes sense. Yeah, you don't hear Angela a lot, do you? It's a good name. Yeah, just say, yeah. Well, should we get Angela Lansbury on? Should we get Angela Scanlon in? Yes, let's do it. Let's do it. This is so weird, by the way. What the hell is this? Oh, oh. Oh! That couldn't have gone worse.

4:21Hello! Welcome. How are you? I love that. I love that. Very enthusiastic. Woo-hoo! I like that. Thanks. Come in, come in. How are you? That looks... Yeah. Come and sit down. Ricey. What do I do? Ricey. Come in, come in, Ricey. You sit here. Nice. Thank you. We're going to make you a drink, Angela. Oh, these are terrible to walk with. oh shit don't they're my worst glass don't look at it that's the key don't okay don't look i'll look at you angela welcome look at where you're handing it yeah beautifully done yeah that was terrible thank you there you go angela's don't look at it oh it looks fabulous oh my god i'm sorry i'm clumsy today okay you're just tired bless new york new york will do that to you i will do that yeah you just but not much i'm not looking at it don't look at it i used to work in a bar and i made yeah in new york actually no way right rosie o 'grady's and i made the error of taking a tray full of drinks uh sea breezes i'll never forget and bringing them to a full table of like very American Americans.

5:34Yeah. And I was watching so closely, so I had taken it. I'd managed to bring the tray. You look nervous already. I had managed to bring the tray and then I was so intent on putting it down. Watch my hand, not the glass. This went straight. No. And the entire full, and you know the way in America they fill, like glass has got rolled to the film device and there's a dribble of liquid. Yeah, yeah, yeah. But you got one down and then smashed twice. Oh, one day, yeah. And they all did a walkout after the stakes had gone on. Oh, no. That's not nice, baby. I need to hear about the life of Angela as the bar lady in New York, please.

6:14Okay, our guest is here. Shall we welcome our brilliant guest for today? We have a TV presenter who makes every job I feel look effortless. Yes. Be it Robot Worlds, The One Show, Radio 2, Your Garden Made Perfect, you name it, she will knock it out of the park. Please make some noise for the one and only Angela Scanlon is here for everybody. Oh, that's very nice. Hi. Thank you. I also forgot to mention, sorry, you also covered the World Naturist Convention. Yes. Well, yes. Which we'll get on to. I'm surprised you didn't lead with it. Well, that's what you're here to promote. Hi, welcome, Angela.

6:48How are you? Thank you for having me. I'm so good. Oh, good. I'm very happy to be here. I always feel safe in the company of an Angela. Yes. And, you know. And I'm new. I know you. Yeah. And I have an Auntie Angela. So yeah, well cheers, we are starting with this, a rose garden cocktail, for reasons which we will get to in a sec, but cheers, Angela's. Cheers, Angela's, let's begin. Oh, that's delicious, Nick. That is gorge. You know the Angela's is a thing in Ireland, very specific, where just before the news, they play a big bong, and everyone, you know, stops and blesses themselves. No way. Do they?

7:31That's why I'm called Angela, because I was born just before that. What, every night on the news? Every night at six o 'clock. No way. And the bong is the Angelus. I did not know that. I never knew that. No. So when you say Angela's plural, I just think of bong. Maybe we should do that now, six o 'clock. Bong. Do you have a flex? Yeah, absolutely. Why not? I have a sentence. And we're laughing. Hey, so have the Angelus met before? Briefly. Briefly. Where? the Angela Convention you tell Angela yeah we have a convention 2024 Angela Rippon Angela Rippon oh yeah I'm Rippon absolute bad bitches convention

8:17we're live from the Angela and before we get into your food likes and dislikes we actually should talk about the naturist convention what the hell was this yes so I did a bunch of documentaries for RTE in Ireland years ago. I mean, we must be talking 10 years ago now. And one of them, they were like weird fitness fads, kind of pop culture stuff. And the World Naturist Convention was in Drumshambo in Leitrim, which is like not a sexy place. No offense to anyone from Drumshambo. But nor is naturism, as it turned out. Because I was like, oh, this is kind of illicit, you know. It might be quite exciting.

8:58lads we arrived there it's a very hot day again it doesn't happen regularly in Lutrim and so everyone's just cruising around with their cups of tea bollocks out and sitting on fabric covered chairs which I was like someone like had their wedding here yesterday you know it was all in my head I was I was spiraling anyway they said you need to like get your kit off no I was and I thought no like a bit of me was kind of I like to get involved in the thing I don't want to be standing there yeah I want to be involved and immersed in the action and they basically said no one like they won't trust you the whole point of being a naturist is that you're like everyone's exactly the same I mean they're not in theory we're all the same I was like do you know what this is the beginning of what I hope will be a long and illustrious career and I don't think I should get my fanny out no no no so I basically thank you I'm really I'm happy with that yeah I think you should but I remember having like tea with them trying to like secretly do like the little side eye anyway and then at one point our director again I'm not sure how this will age but our director was kind of very into the the documentaries feeling like intimate and real kind of in the YouTube age so you want to see right up close not all perfect and polished so he's like go closer go closer go closer and there's like a zoom in on somebody and I was like, wow, I really don't think we're going to be able to use that on RTU2 anyway.

10:46And then as if like it was poetry in motion, a fly landed on her. No, not a fly around there. No, not a fly. Okay, no, I'm out. I'm out. I'm going to get out of here. Oh my God. So that was my foray into naturism. Shall we do Angela Scanlon's Food Likes and Dislikes? Go on. These are kind of amazing. We've had a first, by the way. After like 180 odd episodes, we think we have our first mention of someone loving Turkish Delight. Sure. No one's mentioned it. Are you joking? No, because no one in the world eats it more from you. That is not true. So do you love it? I genuinely hook it to my veins.

11:33Wow. I love it so much. That's why the Rose Garden is it. Well, yeah, you said that you'd sort of loved soapy tastes. I do love soapy. Violet Parma, I was going to say. Yeah, anything that feels kind of like fragrant. And I don't know whether it's like a granny kind of thing. Like, I don't know. It just feels kind of sophisticated and clean and fresh. I know what you mean. Like, I don't love it, but I can understand that that taste sort of area, like powdery, floral. Yeah, yeah, yeah. Is that doing the job? is this doing Turkish tonight maybe? This is doing the job. It's a little light on the rose, I would say.

12:10It's a little light, yeah. But I would love it, like a punch in the face. But do you like them florally, like herbs and stuff, like coriander, tarragon, that sort of thing? All of them. Yeah, you've got that. Yeah, okay, so you've got that pattern. But I do love, it's also the texture. Okay. So the rose is one thing, but it's the jelly. The jelly bit, okay. It's like marshmallow, the whole family. So you've got Turkish, you've got marshmallows, you've got jelly. Okay. And all of them, all at once. Because didn't you eat as a kid jelly from the package? I just did. Yeah. I used to eat cubes of it because I sort of loved it but too young to make it.

12:41Yeah. So I'd be like, this will do it. Yeah. This will do it. Eat it all. It works. Another thing that you loved is tahini. You said that you'd drink it for breakfast. Yeah. I mean, wow. Bring it on. Bring the pints of tahini on. Also, not really that night. It's not drinkable. No, not drinkable. But I do like tahini. Yes. Good taste. Again, I think it makes me feel sophisticated. But I also like sesame seeds, sesame oil, anything in that family. Yeah, got it. Love. Yeah. You say that you love brown bread, Irish soda bread, but always toasted. Always toasted. I'm weird about bread. I love toast.

13:16And then you said, actually, I don't like bread. I like toast. Thank you. Sorry, I should have just edited that. Yeah, I don't like bread, I like toast. And I've always been like that. Thanks for asking. Have you always been like that? Yes. Yeah, I don't know. Again, I think it's a texture thing. I'm like, also my mom used to do sandwiches for us as kids. I have three sisters. We'd have them in cling film and scent in your school bags. And I was like, this is not for me. It feels lighter when it's toasted. Yeah, it does feel so heavy. I always used to believe that it had less calories if you tasted it.

13:54I don't know where they went. Does it not? I feel like it does. It feels that way. It feels it should. In the same way that like melted cheese feels worse for you. Yes, I know. Because you can literally see. Yeah, whereas like non-melted cheese is like. Yeah, you'll take it. Knowingly. Your other loves continue seafood generally. But you don't have the hard work connected to it. Is that the cooking or the eating? It's the eating. Yeah. I don't like, like if I get shelf, and look, this is only ever if I'm on holidays or I'm out, I don't want to have to hack away with that bloody yolk. Yeah, yeah.

14:34Like, I want it. Out of the shell, done for, yeah. And sometimes I feel like a cheat. Food admin. Food admin. And I used to do it. I'm like, yeah, yeah, yeah, I can handle it. What the f*** is that yolk? And I'd be like, where exactly am I poking this very thin little prong? Yeah. And then I realized that I ate the shit pipe of a prawn. Yeah. You know what I mean? Yeah, it's tough, yeah. You don't want to do that. You don't want to do that. I do think that respectfully is the chef's job. Yeah, that's fair enough. Respectfully. You also love fish and chips, mushy peas, vinegar, cheese toasty, seaweed.

15:08You love. Your dad used to eat dulce. Dulce. Dulce. Yeah. Yeah, but you said it the way it's spelled. D-U-L-S-E. Dulce. What's dulce? Seaweed. Seaweed. Oh, it's seaweed. But it's like wild Atlantic seaweed. So it's like really faulty. Ribbony. Ribbony. And sometimes a bit clumped. And it's like dark, black, kind of. and yeah I just remember the smell he'd have a pack of it in his car and that would be a kind of thing that he'd snack on and I had cousins who did it afterwards and it was and if we'd ever go to Mayo to my dad's place we'd come back with bags full of dollars and box tea which is like a potato cake kind of which is lush yeah love a potato cake love a potato cake love a potato cake while you finish the dislikes I'm going all that so I'm going to go and get some food ready this is one And we've also never had on dish before.

16:00You say you love, you're not into actual meat, but the skins of meat. The skin. Is this why you gave me pork scratching? This is why we gave you pork scratching. Okay. Yeah. So the skins of meat. The skins of meat. So we will. So talk me through it. Okay. Talk me through it. We'll like cook a Sunday roast. Yes. Everyone else will have the chicken. Yeah. And I will take all of the skin off the chicken. Yeah. Put it back in the air fryer on max crisp. And that's me. Oh, wow. God. That's obviously. Yeah. Delicious. Yeah. Same. with like any pork, not a massive fan of pork, but like the rind, is that what you'd call it?

16:35Yeah. Thank you. Skin of the pork. Skin, okay. Again, crisp that up. Spoonfuls of applesauce in. That's good. Again, I think it's a texture thing maybe. Maybe a texture thing, yeah. But also it's filthy, salty. It's salty, crunchy goodness. Man food. Man food. That's all we eat. On the drinks front, it's a fairly open bar here. we have quite the list margarita paloma champagne one or two cocktails on an empty stomach home by ten you should drink Tia Maria with milk whiskey was my tipple for many years but you're civilized now coconut water straight from a coconut please thank you that's quite the order it is quite the order and you like them all together all at once all at once on a tray well you do because I always see you on Instagram having like potions and sort of elixirs or like a shake of some sort But what is your go-to?

17:27Because you always dabble in a different variety of wellness drinks. Well, I like a cacao. A ceremonial grade cacao. What does that mean? It's basically hot chocolate for breakfast. Right, right. Okay. But you know, the vibes are high, okay? Stop looking at me. It's my moment to go, thank you, I'll see you for the school run. Okay. So would you have that like after school run before school? No, no, no, before, down the hatch. Because it's like an upper. It's an upper. And I always thought it wasn't. I always thought cacao was literally hot chocolate. Well, it depends. Okay. Because sometimes it can be, it's essentially heart opening, whatever that means to you.

18:04So it might make you feel a bit wild eyed if you're not used to it, or it might make you feel a bit like softer to the world, you know, so it's not an upper in the way caffeine makes me a bit jittery. And let's be honest, I don't need that. And so I find it like quite grounding. and then I put like nutmeg and cinnamon and all sorts of bits and pieces in it. Oh yeah, and you grate it. Is that what you do? You blend it. Okay. Yeah, so I like, there's a whole Fandango. Oh yeah. So it depends how much time you have. Okay. And whether, you know, you're preparing it with somebody else because you can like spoon intentionality into it.

18:43Are you spooning intentionally back there, Ange? Yeah, I'm spooning intentionally. She's got a spatula. Good. She's spooning. Let's go into your dislikes. Only one and a common one, liver. Only one? Is that all I put on there? Yeah, you said... Look, I'm an open kind of gal. Yeah. Oh, and sweetbreads. And sweet... In the same vein, really. Same area. Organs. Yeah, organs. No organs. I'm not into organs. No. I just remember liver being like a thing at home. And I can literally still... I can still smell it right now when I say the word, like conjuring up, like bewitched. Yeah. What am I in like a sort of pâté disguised?

19:22No, you're having literally fried liver for your dinner, honey, with peas and carrots and a few spots. Yeah. Like not cute. That's instead of a mignon, filet mignon. Yeah. No, we did not have that. No, no, not doing that. We had liver and it wasn't seasoned. Like I'm sure there are magical ways that you can drown out the taste of that bad bit. You know what I mean? Like marinate it in something. Something. But no. No. Smells like the blood of a butcher's. Yeah, it's tough. It's tough. I reckon, though, if you know your way around it, Ange. I think you can. You can make it delicious. You've got to cook it really quick.

19:56You can. You can what? You can have it with really beautiful, like, slowly cooked onions and go, oh, you don't like onions, so it'd be no good for you. Look, I take them from you, babe. Yeah. But yeah, no, I know it's one thing. You love it or hate it. I always want to have liver because everyone talks about how healthy it is. Didn't we have liver with Emma Barnett? We had offal with her one here. We did, yeah. Yeah, she loves a bit of awful. By choice. Yeah, that was her choice. She's keeping it real. Although, weirdly, because the algorithm knows me well, it served me this, like, thing, which is essentially powdered awful.

20:31I now put that in my smoothies. No. And it's a bit like... Because you want the protein. Yeah, and also the kind of, like, I don't know, you know that lad who used to eat the steaks? The blood, like, I don't know. I think it's probably paleo gone mad, right? But I still think maybe, you know, we're people of the land. Yeah, maybe we need that. We need a bit of blood. Powdered in a smoothie, please. Powdered in a smoothie. With a little bit of maca. In a smoothie, please. Thank you. With a bit of maca, please. And now when you wrote to us, you said that you... I love that when you wrote to us. When you wrote to us.

21:08Dear Nick and Angela. And Angela. Thank you for offering a seat at the dish table. No. And you said that you use olive oil on everything. Like I glug it out of the bottle. Everything. Are you someone that just drink it out of the bottle? Yeah. How are you doing that? Like a shot with stuff? Shot with stuff. Don't tell anyone at my house, but straight out of the bottle. Yeah. So sometimes I do it with lemon. Yeah, mix it with lemon. But then I kind of think in hindsight, that might be a little curdly. And how often are you doing the shot every day? Every day. Wow. Down the hatch in the morning.

21:39Wow, you do look good. Thanks. Yeah, I'm influenced. Are you? Do you fancy a shot, Ange, now? I do a shot every morning. No, you do not. Why have you never said it? I do ginger. Oh, ginger. Yeah. Ginger and turmeric. And then when we were in Norway, no, Iceland, Neil and I were doing olive oil every day as well. So good. Before everything. No, first you have lemon water. Lemon water. I don't. Because I actually think I'm a bit intolerant to lemon. Oh, no. So I think I'm doing the whole thing. I'm like, you know, getting up early, having gentle water on my stomach before coffee, whatever. And then I just break out like a mother...

22:18Really? Yeah. I've just put lemon in this. Are you going to be all right? No, no, no, I'll be great. Oh, no, it should be fine, yeah. Great. Spots for next week. Nah, listen, you can't duck and dive and swerve lemon. Like, what is life without it? Yeah, you don't need to be actively adding it to... Exactly. Are you all right with that one there behind you? Is that all right? No, that's fine. Is that all right? Ceramic.

22:39Right, well, the food is here. Yes. Smells delicious. It does. It looks delicious too. It looks so good. Tell us what we've got for our meal today on dish. We have an orzotto with bone broth, prawns and peas. Oh, yes. And yeah, so basically lots of protein in there, bone broth. And I've made you a risotto because obviously orzo is pasta. Thank you, Ange. So there you go. Like gluten-free queen. Yeah, there we go. So I know. But thank you, Angela. Oh, the depth. Oh, bless you. The depth. So you basically start off, chop your fennel really fine. Then in a pan, add your butter and then saute it off your fennel.

23:19And you can add your lot to this if you want to, but we've left that out for you. So you've got your fennel, your fennel seeds in there and you saute them off with a bit of salt. I love fennel so much. Yeah. I love fennel. Until it becomes really, really soft. Then you stir in your orzo and fry that for two minutes. And then after you've fried that, you add your bone broth to it and then basically bring it up to a simmer and cook it for about 10 minutes, 10 to 12 minutes until it's nice and silky and lovely and tender. and then we stir through because again, we could have done, in this recipe, you put the garlic with the prawn separately but no, you don't like garlic.

23:51We've added the prawns in and the peas with the lemon juice and then finished it with a touch of butter, touch of parmesan, some garlic, some parsley and chopped fennel. Also the fennel, the tops, the fennel, yeah. I literally eat them wherever I am. It is sublime. Angela, I love this. Don't you happy? Oh my God. This is really, really good. Add your extra. So good. Orisotto. Orisotto. So what is orisotto? Basically orzo. Yeah, no, no. It's orisotto in the sense that it's cooked, finished like a risotto. Oh, orisotto. So you had a little bit of butter in there, so it's a bit of that, you know.

24:27But basically orzo, it's pasta. And then you've made mine a risotto because of the gluten, so that's the same principle. Same principle, yeah, bone broth in there. It's really delicious. And would you like doing it with bone broth? Yeah, I like it. I mean, any risotto or orzo is as good as its broth. That's essentially it. So, you know, if you've had a bad risotto, it's because they haven't put the effort into the broth. That's what makes risotto. And nothing tastes better than bone broth. Unlike a chicken stock, which cooks for a couple of hours, bone broth is like 24 hours. You know, get all that collagen out, and that's why it's really good for you.

25:00And that's why you see it everywhere now, because everyone's just drinking it by the gallon. I do it every week. It's the best thing. No, it's so good this, Angela. Thank you. Thank you. Pleasure. Absolutely delicious. really tasty there's a wine pairing as well what have we got? it's from Puglia and it's a bright minerally Italian white wine it's an organic Fiano yeah that's delicious wine goes well with it it's delicious really great with it everything well you can try this recipe or get the ingredients or get the wine pairing waitrose.com forward slash dish recipes they are all on there and this is really good I really like this thank you Angela it's absolutely delicious

25:40Angela, shall we talk to you about your podcasts on our podcast? You have a brand new one called Gift List. Yeah. This is basically where you're joined by a celebrity guest and you speak to the guest about the best and worst gifts that they've given and received. Given and received. Yes. Yeah. So first guest, Louis Theroux, out the blocks. No pressure. Do you know what I mean? I was like, boom, what a booking. That's magical. And then I thought, shit, it's Louis Theroux. Yeah, yeah. Like he was on here. Did you feel any of that? Yeah, definitely. Because it's like, oh. And also, he sets the pace.

26:18Like he's not matching you. He's not responding. He's like. He's slightly controlling it all. Totally. You think you're in the hot seat. You think you're driving it. We don't even know what we asked. Yeah, we just were like. You tell us, Louis. Yeah, you tell us. We'll ask it. Yeah, but how was Louis? because I did feel scared. Yeah. Definitely felt scared. But then once it got going, I had a really nice time. He was brilliant. And he was really silly. He was a lot sillier than I thought he'd be. He's really silly. Yeah. And he's like glinty. Yeah. You know, there's a real spark and a real... And then it's like a...