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

19:53It's like practice, isn't it? Keep doing stuff. Try stuff you know. Like, you both know how to roast a chicken, don't you? We do. And you do it in your own way, whether it's rosemary, garlic, whatever. So today we've done it differently. Next time we do it, do like today, smash cock it. So you cut it differently. Put a different flavour, different filling, you know, grill it rather than roast it. You know, there's other ways of doing stuff. So take something you know and you know when it's cooked and then just try other different methods. Edit it. Remix it. Exactly, yeah. And on that note, I'm going to go and get you some roast chicken.

20:21Okay. Oh, I'm thrilled.

20:22Angela:Come on. Here you go. One thing that we, when we were doing our research, we saw you were passionate about was the pursuit of a good picnic. Oh, I do love a picnic. You love a picnic. Yeah. Where do you think is your optimum picnic spot? Well, that's a great question. Do you know, I love a picnic by the sea, like a beach picnic. Yes, yes. You know, when you have like tinfoil wrapped sandwiches and you're just like trying not to get sand in them. I know it's like, there's a bit of like jeopardy there. You know, I don't know. I love a beach picnic. Usually in a picnic, like usually we would always have had like dusty white rolls because that would be a real treat.

20:59And then you'd have, I would always pick salad dressing, not mayonnaise. Yes. But it was a choice. Salty chicken and a bit of lettuce and that would be it.

21:07Angela:Wrap that in tinfoil. Absolutely, just perfect. Everything you need. There's something about the wrapping in the tinfoil that makes it better when you unwrap. So special. Marinated? I don't know. Do you know what I mean? It's been sort of encased for a little while. Yeah, it's like a little parcel of joy. It's just like such like a little prezzy. Oh, yeah. And then I'd always have crisps. And then a flask of tea. Wonderful. I don't know. It's sort of like little snacky bits, bits and bobs. The other week we had to do something where we were like, oh, can we talk about picky bits? And me and Angela were like, we're not saying that on camera.

21:40Angela:And I remember we were like, what would you call picky bits? And Angela went, food. I'd say food and he's like it's true and she was like it's just food it's just food and then what about when you go out to a restaurant are you someone that likes to try stuff are you happy for I don't know the restaurant to say I'd go for this I love when that I love when you're like you just choose you choose what you love unless it I say no as long as it's not stew like bring it bring it to me I love that because it just I get food envy and I get stressed like did I make the wrong choice and I just love giving over the control I would love Ange to choose a meal for me that would be incredible you've got to let Ange out down please, you've got to do that I wanted to ask you about your trip to the Fat Duck yes well you know so much we've googled you you went there for your birthday yes, I'd seen a show I can't remember what cooking show it was but I'd seen Heston Blumenthal a group of contestants had to cook in his restaurant and it was my biggest dream to go to the Fat Duck.

22:43So for my 21st birthday, my parents took me and it was just so much, it was so novel. We had like loads of weird, like I remember having to listen to the sound of the seaside as we ate the fish and then lots of deconstructed stuff. Like you could eat some of the cardboard packaging. It was just like very experimental and fun and I just had such a blast.

23:02Angela:Yeah, I've never been. Have you been, Ange? A couple of times, actually. It is amazing. I mean, it's a different experience because it feels very sensual, I suppose, in a weird way. It does, you know. Yeah, because it's losing all your senses. Yeah, exactly. And, you know, he's a genius in his own way, Heston, in that sort of, you know, it's quite, there's no one who can repeat what he does. And he does a great mince pie as well. He does a great mince pie. He does a great mince pie. He does a great mince pie. We went to a great place called, I don't know if it's Ossip or Ossip. I think it's Ossip.

23:34Angela:And I called it Ossip Forever. And that was an amazing tasting, you know, tasting menu where you sort of just turn up and there's a menu, but you can't pick. They just give you, and that was incredible. I love that. So what kind of stuff? It's in Somerset and it's very seasonal. So it changes all the time. And we went in winter. Someone said, go in winter because you get all this like great sort of like English countryside food. And they made this amazing, it was like a broth. And it was like, I don't want to do it a disservice in saying Bovril, but it was on the Bovril road, like an umami sort of...

24:09I think that's going with Bovril.

24:10Angela:It was Bovrili, but it was so delicious. And me and me still think about it. So yeah, if you... That's an amazing thing when you're like, oh, I'm still dreaming about this. It was really good. It was a good spot. Yeah, you should try it. What's your death row? Death row meal. Ange made on the podcast a... Pasta assassina. Assassina. And it was fried spaghetti. It's like a Sicilian dish. It was like spaghetti that you cook in the pan and then you add the water to. So you get like these burnt bits, but then there's soft bits and it's really spicy. Tomato sauce. I think I'd probably have that. What about you?

24:46I would have this. This would be this.

24:49Angela:This is the death of a meal. Honestly, maybe this. Yeah, what have we got here, Ange? So we have a miso, lime and herb butter roasted spatchcock chicken. Oh, yes. By Paul Gamble. And then we've got a lovely salad there. Sort of radish, marge two, sesame seeds, lettuce and spring onions. And then we've got fries. Oh, yes. Brilliant. The chicken looks so good. When I saw it in the dish before, I took several photos. I don't know when I'll be looking at those. Tell us about the benefit of spatchcocking a chicken, Ange. Yeah, so we basically make a marinade first. We've got lime zest and juice, miso, chili flakes, garlic, and we mix that really well with some butter.

25:31Then we add some finely chopped coriander and basil. And then what we've done is gone down the back of the chicken and taken down the backbone. And then you flip the chicken back onto so the breasts are up and then you squash it down and then literally lightly lift the skin off the back of the chicken and then put all of your marinade underneath the skin of the chicken. So underneath the legs, underneath the breast, all that butter, that miso. And what it does, it keeps it, one, it helps with the cooking, so it keeps it really nice and moist. Wow, it's moist. Because it's spatchcocked and flat, it cooks a bit more evenly and then you get this lovely roasted skin and it also cooks quicker.

26:06We marinate for about two hours, then it cooks in the oven for about an hour and a half. And then we finished it with this crumb of chopped parsley, chopped fine chili, and some fried onions that you can buy in Cleetra. It's those really lovely little fried onions. Oh, I love those. This is so tasty.

26:21Angela:This is really good, Ange. Thank you very much. It feels very, like, fresh and light. That's it. That's what we want, you see. And then all the garlic, things like that, the garlic that you've cooked with it, always squeeze that on the top so you don't waste any of that. And then there you go. and chips and salad. Thank you. Pleasure. Do you have any pro tips for doing this in an Angela Hartnett fashion? When you put all the marinade underneath the skin, really go right into all the crevices and then marinate it long enough. You know, if you can do it overnight, that's even better. But the real tip is take it out about 30 minutes to an hour before you cook it.

26:54So the chicken or whatever meat comes up to room temperature. So that it's not going cold right from a fridge straight into the oven.

27:02Angela:Right, right, right. When it's resting, what's happening? But the meat's been stressed with the temperature and it's just allowing it to sort of calm in a way. And as a result, it should be tender, more tender. Isn't it amazing how much a salad is elevated by a little sprinkle of a sesame seed or a little... Suddenly you're like, this looks impressive. Oh, yeah. I do that sometimes with my eggs. Yes. I'll put a bit of the bagel seasoning. Yeah. All, everything bagel seasoning. Suddenly. Oh, my gosh. She's a chef, ladies and gentlemen. She's a chef. It is that though, isn't it? I do that as well.

27:33Angela:and people are like, what's on there? Seeds. Yeah. From a jar. Some seeds from a jar. Yeah, seeds from a jar. But no, it's so good this, Angela. Thank you so much. Thank you. The wine we're having with it is the... Mas Vino Orange. Vin Orange, that's what it is. Yeah, Cape Mas Vino Orange. To debunk the myth, it's not made of oranges. No, it's not. Which for a long time ago it was. No oranges. Do you know what? Someone explained it to me that made it so clear. So if red wine is red grapes with the wine on... Sorry. Keep the wine on. Red wine is red grapes with the skin on and rosé is red grapes with the skin off.

28:11White wine is white grapes with the skin off and orange wine is white grapes with the skin on. So it's technically sort of the red wine equivalent of white wine.

28:19Angela:Of a white wine. Did I simplify it? Yeah. It's white wine, red wine. Red wine, wine. It's white wine. It's white wine. I like the like, just say orange. Follow orange. If you want to try this dish at home, all the ingredients are available, of course, in Waitrose, the recipe online as well. Waitrose.com forward slash dish recipes. You can get the info on there. Hey, we need to talk about Sense and Sensibility, which is going to be in cinemas on the 25th of September. So you are taking on an iconic role. You're going to be playing Eleanor Dashwood. And this is obviously a new take on the Jane Austen classic.

29:02Angela:Talk to me about your relationship with this. Was it something that you read at school? Did you see the film in the 90s? How did you first come across it? Being British, obviously Jane Austen is so part of the fabric of your life. And my mum is a massive reader and she was like, these are necessary reading. And so from a young age, I kind of read them all. And then I'd always loved period films. I've always liked the original sense that the Ang Lee one is one of my favourites of all time, both Pride and Prejudice is, like, I can't get enough. You know, Emma, I just, I love them. So when I heard they were going to tackle this film again, and it hasn't been a film, you know, made into a film for, gosh, well, since 95, so a long time.

29:44It felt really exciting to be like, oh, what is this sort of generation's version of Sense? So, yeah, but she's, like Jane Austen, she's, like, a big part of my life, so it's amazing.

29:54Angela:Did you read that when you were younger? They always remind me of my sister. Because my sister always read them and loves Jane Austen. It always reminds me. And she's called Jane, my sister. Did you have memories of reading them when you were younger? I read them all. Pride and Prejudice is probably one of my favourite books. Yeah. And I think the best line in Pride and Prejudice is when Elizabeth says, you know, she's going to, she may marry the vicar. And her mother won't speak to her. And her father says, well, your mother, you may never speak to your mother again. But if you do marry him, you won't speak to your father again.

30:23You know, it's all those great lines that, you know, I just think it's brilliant. And I think it's so much part of, as you say, at school. You know, we all read them, we all had to. And I think it's brilliant they do in another version because we've a new generation to see it, you know. So Hamlet feels the thing that most actors want to play. Does playing an Austen character, does that feel like a thing that every... A rite of passage. Yeah, a rite of passage. That was the expression I was exactly looking for, a rite of passage as an actor. I think so. I mean, she's sort of like, all her characters, especially her female characters are so...

30:54I mean Elizabeth Bennett is one of the most incredible characters Eleanor Dashwood like you know I think it does really feel like a rite of passage especially like and it being a working title version of that too like I grew up watching every working title film that's ever been and so yeah I think if you could have told little me what would be your absolute dream job it would be an Austin by a great filmmaker with working title like that really is kind of the dream yeah well massive congratulations

31:21Angela:it's so fabulous that that was like a dream of you. How is it then like to take on that role and such a well-known character and such a love book, obviously, that's been adapted before. Is there like a fear or is it nice fear or pressure? Like, what's the feeling? It's definitely like, because also those performances are so a part of my upbringing and they are so genius. And so I think it's sort of, you feel the pressure because you know there's people have a sort of love of and a kind of relationship already with the character. but then at the same time, I'm always most inspired by other performances.

31:55And so it's really fun. Like I was thinking about how like Jeff Buckley's version of Hallelujah is just as beautiful and incredible as, as, you know, Lennon Cohen's. And I love that like with great work, you can find, you can breathe new life into it and find new things, but both can exist together. And so I was kind of just excited to see what came to me. And obviously our screenplay was so beautiful. Diana, our screenwriter, did such an amazing job. and so I kind of felt really clear about what I wanted to do with it. But I watched every version of Sense and I kind of absorbed it all and then kind of sort of let it bake in me and see what came from it.

32:32But yeah, yeah. It is definitely always a bit of pressure where you're like, oh, I hope they like it.

32:37Angela:Oh, they like it. Oh, they like it. And then I wanted to ask as well about getting into a period drama because I always think they're so, as a viewer, where they're totally transportive and then take away. As an actor, how is it being in those spaces and in the costume? Does it help? Is it hard to go home and live in 2026 after you've shot it? I mean, nothing gives me more of a kick than seeing actors in full period wear just scrolling on Instagram. I find seeing that is so much fun. Like, you know, having a coffee with their Uggs, but also in a bonnet. You're like, this is incredible. so I just had such a like giggle like even also it's sort of you know when you're doing contemporary stuff it can feel less like a sense of like I'm stepping into a character I'm doing a I'm doing a bit of acting here so something about because we had to be dressed as well because it's you know you have the petticoats and you've got the corset that's done up and then I had to be sewn into my dress and our costumes were every day yeah so you're like they would have been made so you're really getting into that role and it would take like 20 to 30 minutes And so, you know, even that feeling of restriction, I found it funny because whenever I was wearing my corset, I'd eat lunch and then I'd sort of feel that my food is sort of sat there.

33:56And then at the end of the day, I'd take my corset off and it would fall. I'd suddenly start digesting it. So you can feel why a character like Eleanor is somebody who holds everything in and then sort of the fact that you're corseted up and uncomfortable a little bit, it does really help, you know. But yeah, I just, I had got such a kick of seeing everybody in their costumes. And everyone in their bonnets. They're all bonnets, didn't they? And the clothes. So amazing. Love. Great for this weather. Yeah. They're very good for this weather. Sun shading, yeah. Perfect, yeah.

34:23Angela:Because your romantic interest is played by George Mackay. And I heard that you guys would write to the letters in character. Yeah, we spend a lot of the time in the film apart. Like Eleanor and Edward sort of like, they meet and then they have loads of time apart. So George, he'd write little like, really sweet little sort of like, how's Dartmoor, Eleanor? you know, things like that, that I would like sort of put in my script throughout the scenes that we weren't in, which was like a fun, it's like a part of his process and he'd do it a lot with jobs. And so I found it so sort of helpful to be able to like, yeah, have this sense of what their kind of relationship was.

35:00Because I mean, I suppose they didn't have like texts or whatever, you know, they didn't have DMs to slide into. It would be a lot of like waiting for a letter to come. Yeah. Yeah, it was really, it was fun.

35:10Angela:It's probably a great tool, isn't it? to have the outfit on opening your letter from Georgia. Yeah. Love that. Love that. I wanted to talk to you about adaptations because you did, well, you did Normal People, the adaptation, Sally Rooney's Normal People, Where the Crawdads Sing, which is a New York Times bestseller. Which is a New York Times bestseller. Ben Stiller. Which is a New York Times Ben Stiller. Yes. Is there like a pressure with an adaptation? is there a and I don't know a joy to it because you can really immerse yourself in your book and other issues I like that you're doing these adaptations no it's so funny that that's happened it wasn't necessarily intentional but I think to be honest like having your character's entire brain on a little like book that you can refer to is extremely useful and it is there's pressure because obviously people have a relationship with that character so when you're doing an original role even if you've like not nailed what's on the page no one will know because you're like they wouldn't have known yeah and also for me i've realized from doing it that so much of it is about really marrying a filmmaker who has the same sort of sensibility yeah pardon the palm of my girl can't stop saying that now but sensibility as the author and whether they kind of sing together so yeah um hey we mentioned normal people we should talk about normal people because it's been streamed over 62 million times on the bbc i didn't know that's mad whoa 62 million times wow wow during COVID or just over time?

36:40Angela:That was not that year. Wow. We were very horny in lockdown. Wow. It was watched by everyone and I love those televisual moments where it becomes, you know, more than TV. Everyone's talking about it and we had all those ridiculous things like the necklace. Oh, the chain. Oh, the chain. Paul's little chain and stuff. But that was your first lead role. Yeah, it was. Wow. And did you have any idea when you were shooting it of the levels it would go to? Did you know it was going to be really good? Like, how was it when you were there? And how was the reaction afterwards? It felt very special making it just because I think it's such an amazing book.

37:23And then Lenny, our director, Lenny Abrahamson, is like a very, very special human being who was so perfect for Sally's world. And he created an energy on set that was so joyful. Because everyone, like, it was a real cast of brilliant young actors, in every role. And so he made it feel really like a company. And for me, like, such a gift of a role for, you know, I was 20, just turned 21. And, you know, often like playing roles that young, you don't necessarily get to play the gravity of what it is to fall in love and fall out of love and whatever. And so we were such a gift of a part, really. So I think I felt like it was special, but I didn't really know, I didn't really think about, yeah, whether it would be a life-changing thing or anything.

38:06So it was a strange old experience, it coming out during COVID.

38:10Angela:Yeah, I bet. I mean, it was fantastic television. It really was. It really was. And then you said this before, and I presume this is a joke, but you said you got it because of your fringe. Do you remember this? I don't know. I'm not even joking. I really think I did. That's why I can't let go of this. I'm like, it's coming with me. The fringe is there. Yeah. So what happened? You like could it before the audition or something? Well, no. so I because I've been acting now since I was 17 so like but I would you know I was in a show called Cold Feet for years and I did like work but I I'd had a period of real quiet like getting loads of rejection and I was just like you know I'm done with this at the right age of 20 I was like it's never gonna happen I'm done I can't take the rejection and so I I basically sort of did a I lost out on a part that I really thought I was gonna get and so I did a sort of like breakup haircut type thing where I was like I need to change everything and chopped all my hair off, well, in the front bits of my hair.

39:07And then I got an audition for Normal People and Sally Rooney has a very similar fringe and I'm convinced that they were like, maybe she just looks enough like Sally Rooney that she's, you know, she's the very end. But yeah, I don't know, but I do think maybe it just sort of like, I don't know, it changed, it gave that kind of slightly quirky difference that before I had quite like long, blonde straight hairs that I dyed blonde. so yeah I don't know but anyway it's my lucky charm now it's never going it's never going fringe is in there fringe is in there

39:39Angela:we also noticed as well something that I'd love to talk about is that you kind of starred alongside like the internet's boyfriends you know like Paul Meskell in that Harris Dickinson in When the Crawl Dad Sing Glenn Powell in Twisters we're about to see you in Here Comes the Flood with Robert Pattinson they kind of are like the gentleman that the internet gets obsessed with who was the person that when you were younger, because we've spoke about this previously, our crushes, who were the people that like drove you crazy when you were a teenager? It wasn't that feeling so fun when you were just like...

40:12So fun. And you were like,

40:13Angela:it was like a bit sick for you. Yeah, you were like, I don't know what it is. I was obsessed with, okay, two people. Okay. Logan Lerman, do you know him in Percy Jackson and the Lightning Thief? No. He had like a Justin Bieber. I feel like I want to now though. Yeah, definitely. I mean, I think he was probably like 15 in the thing. Oh, actually, We've got three people. Yeah, okay. Three people. Three. Three crushes. Okay. So Logan Lerman. Logan Lerman in Percy Jackson and the Lightning Seeds. So you Google Logan Lerman, Percy Jackson and the Lightning Seeds. No? What was it? Okay. What are the Lightning Seeds?

40:47Oh, yes. I can see that. Okay, look at him in Percy Jackson. He's the next one.

40:51Angela:Next picture. Okay, yes. He had just given a haircut at the time. Yeah. I remember him, yeah. We've seen that. Oh, my God. I think he also, like, I loved Greek mythology a genius sort of representative of that. Right, yeah. Statue as care. And he's aged well, I'll say. Yeah, he's looking good. Logan's doing all right. We like him, Logan. So, Logan Lerman. Tick, next. Then it was Leo DiCaprio and Romeo and Juliet. I don't know who he has it, but he was my phone background for a while. And then, randomly, this Tumblr model called Ash Stimest. He just smoked cigarettes and had fun hair. So, anyway.

41:28Angela:And have you ever met any of them? maybe you ever crossed paths? I have met Leo DiCaprio, actually. Yeah, Leo. Yeah. I met him at a club randomly at an after party or something. Very briefly passed each other and I met him and that was cool. Yeah, and did you play cool you didn't tell him? So cool, I wasn't like... Yeah, you weren't like, oh my God, I loved you. I'm like, oh, I just stole my phone back. Oh my God. Who was yours again, Ange? You've told me. I had Martin Kemp. Martin Kemp. And John Taylor in Duran Duran. Oh, yes. Yeah, like both of those. Then later in life, Idris Elba. Probably still Idris, to be fair.

41:59Yeah, yeah.

41:59Angela:You've met all of them. You've met Idris. You've met Martin. I've met Idris. Met Martin, not John Taylor. And he's Get John on the podcast. Get John on Dish. John to me. On next week. Who were you? Mine was David Beckham to like a sort of religious level of devotion. Did you dye your hair like him? I had haircuts like him. I had every haircut like him. I'd like to see those photos. Oh, I've got them. They're so bad. Because obviously they kind of look bad on him. Yeah, they do. You know what I mean? like let alone on me at 14 like shed my eyebrows give me a mohawk and the hairdresser in oldham like are you sure yeah it's a funny one because because i was like still gay but a gay teenager you're sort of figuring out yourself like who do i want to be so you sort of fancy him but also want to be him weird maybe the first time i've realized that but yeah i he was my one that i was very obsessed with and i remember i used to have a crucifix and then below it i had a black black and white, topless picture of David Beckham.

42:58Angela:Incredible. And now I think that's quite fab. Like those two together. Feels very Madonna-esque. Yeah, very, yeah. Did you do the gem earring? Wasn't that good? No, I was desperate for earrings. Not allowed. Not allowed. Not allowed to get me a earring. No, you can put the gems in. Now I've got bloody loads. Now I'm 42.

43:19Angela:Daisy Edgar-Jones, are you ready for your fast food quiz? Yes. Yes, quick fight answers. what's your favourite way to eat eggs? Scrambled. A favourite sandwich filling. Oh, okay. Now, somebody else told me this answer and I think it's perfect. A Boxing Day sandwich. Yes. Love that. Love that. Everything you have to eat. Leftovers all in one. Brilliant. We haven't had that one before. That's great. What's your favourite form of potato? Crisp. Mm-hmm. What's your favourite herb? Oh. Oh my goodness, sorry. Mint. Mint? Oh, nice. Is that an answer? Can I get that? That's an answer. That's an answer, yeah.

43:53Angela:What do you think is the best crisp? Salt and vinegar. That's correct. What's your favourite item on a barbecue? Oh my God, sorry, you're saying fast and my brain is just going... I don't even know what a barbecue is. Do you know what? A balsamic portabella mushroom. Nice, that sounds, yeah, good. I like that. That'd be good, yeah. What's your favourite chocolate bar? We're in a corner shop. What are you having? Crunchy. Crunchy. Oh, I love crunchy. Good one, good one. What's your favourite pasta dish? Dish, pasta dish. Yeah. Ooh. Ooh. Or pasta, whatever. I love penne. Okay. Simple, easy. I love a spag bomb.

44:33Yeah. But maybe with penne. Yeah, nice.

44:36Angela:What's your favourite cold beverage? Kombucha. Mm. Nice. What's your favourite? You really both hate kombucha. No, I love kombucha. Yeah. I really do, actually. Frosty kombucha. What is this bonded ass? What's your favourite item on toast? Oh, sorry. I feel terrible now. I feel we're putting it under so much pressure. I love quick fire. This is good. This is good because I was like, really, it's your honest answer, isn't it? Marmite. Marmite. Nice one. What's yours? Perfect. My favourite thing on toast. Well, actually, my answer to Tim, when he asked me, I said, anything, it's toast. Great answer.

45:15Angela:Nothing bad on toast. Nothing bad on toast. I get butter and salt. Yeah. Butter and salt. Butter and salt. You know, I did think olive oil and salt. Yes, olive oil and salt. Those are really good. There's no wrong answer. There's no wrong answer. We love toast. We come to the end of the show question. For your chance to take home this Waitress goodie bag. Saucy. Saucy. Angela's done the big shot for you. Thank you. All you've got to do is answer this question. Daisy. Thank you for coming on to Dish. It's been a total treat. For your chance to win the Waitress goodie bag, please answer one simple question.

45:49Which of your life achievements would you most like to relive? We've chosen three.

45:52Angela:Yeah, we've got three good ones. Oh my gosh, wow, you really, just do a reset. Winning an ice dancing competition dressed as Macavity from Cats. Your sassy performance as Anne Boleyn in a class play or winning a cheese grater for singing Fleetwood Mac at karaoke. Great achievement. Yeah, very good. Honestly, my top three. I think winning an ice dancing competition dressed as Macavity from Cats. I think that was that was a real life highlight I don't think it really has gotten it was downhill downhill well thank you for agreeing to do that at the end of the show we can't wait we're so excited that you're going to do it we're ready Daisy the goody bag is yours congratulations the goody bag is yours thank you for having me and Daisy that was so fun that was so much fun thank you thank you for coming thanks for dealing with my brain I like over hated no you know I loved that that was so great massive congratulations on Sense and Sensibility thank you you can see on the 25th of September Daisy Edgar Jones everybody thank you Daisy thank you for seeing you

47:11Angela:well she was great she was wonderful I thought she was so great she was brilliant brilliant we'll have her on again we'll have her on again we'll have her on again no stew no stew for Daisy Edgar Jones I don't like that. She's very specific. Yeah. There was also another special guest in the room today, wasn't there? Well, I had to bring her in because in case she sues me, basically. Yeah. I had to bring Sears in. Sears is in the audience. Fortunately, she was because she answered quite a few of Daisy's questions. She did, yeah. She was the shout out voice. Fill everyone in who doesn't know about Sears.

47:40So Sears is one of my oldest friends from, I think, about 10, from when we both grew up in Upminster. Then there's Ema, there's Lorraine, and there's Laura. And then Lara, who went to university, has joined our little forum, if you like. So we're always, you know, we're always out together. You know, every few months we always have a nice little dinner.

47:58Angela:And Sears is who you went travelling with. Sears is who I went interrailing with, who I said ate my food, wouldn't order a starter. I told her to close the door behind her and be the other side. She's the one where I got my head cut in the tube like that. And I went, and she laughed and helped me. And then threatened to sue me in a letter. Yeah. And then Sears told us that you, when you went interreiling, you said you were homesick on the train there. On the way there. From Victoria. From Victoria to Dover. Oh, no. But to be fair, that's where Sears was a good friend because she said, listen, if you really want to go home, if you're really homesick, we can.

48:35But it's cost us a f***ing lot of money.

48:39Angela:So let's just do it. So let's just do it. And to be fair, we really did an interrail. I think we had one night in a hospital. hospital one night in a hostel rest of the time we stayed with my family mates nice you know her friends it was brilliant trains yeah trains trains trains it was good well shout out to Sears shout out to Sears shout out to Daisy Edgar Jones as well we have an email from Fiona who says hi Nick and Ange my partner Ollie and I are huge fans of the podcast we never miss an episode after moving in together it became our little wee tradition on a Wednesday night to sit down and watch Dish no matter where we are.

49:19Angela:Do you know what? A few people have said to me recently that they watch it at a specific time. I met someone in a coffee shop the other day and they said, oh, I watch on a Saturday morning. Me and my husband watch on a Saturday morning. It's like a ritual to it. Fiona says, this week for my 27th birthday, Ollie set up another of his birthday themed surprises and this one was our own Dish podcast. I got welcomed into our kitchen and introduced onto the podcast. like one of your celebs and presented with my own set of interview questions and played voice notes from some of the listeners, aka my friends.

49:55Angela:I was also given a fast food quiz. I love this. His dedication and preparation to the surprise was very impressive, even more so. He had just come straight off a night shift. He's a firefighter. And I'm a really lucky girl. Please find attached pictures of the setup and the menu. and he did scrambled eggs on toast. I'm obsessed with this. So there you go. No. There's the set up. I love that. That is a nice boyfriend doing that. What a good man. Good man. Well, happy birthday, Fiona. Yes, happy birthday. I had a great time. And Ollie, that is good. That is good. You've got a lot of brownie points there, Ollie.

50:30I know.

50:31Angela:What would Neil have to recreate in your home to surprise you on your birthday? Oh, I think surprise. Neil. Surprise Arsenal game in the kitchen. Yeah, that I'd love. Yeah, you'd love that. For me, the Arsenal team. That would be great. That would be really good. Who's your favourite player out of interest that's playing? Oh, Saka. Saka. Well, Saka and Rice. If Rice came on the podcast, I wouldn't be able to speak. Have you got an email? Is there one that you've got as well? There is, okay. And here's one from Kim. Okay. Hi, Kim. And Kim says, hi, Grimnet. See what she's done there? Grimnet. Very nice.

51:03That could be our restaurant. That could be our bar. So, I had the most amazing dinner experience recently at Cafe Marano in Marley Bay. I had a side salad, a very simple rocket leaf salad, but it blew my mind. I was raving about it to our waiter and he was so lovely, giving some info but not too much because the secret was an orange dressing. I've always used lemon for my salad dressings, but this is a game changer. Can you share more? What else could I add? Thanks both for making my Wednesdays more than just any other day. Love and appreciation, Kim. So what is it, orange? This recipe is I got from Neil, and it's a dressing he uses.

51:43And we have orange juice in it, orange rind. We have fresh garlic ground, Dijon mustard. That's the key. And then really good olive oil and really good vinegar. Not too much vinegar, because you obviously got the acidity from the orange. But it's the orange with the Dijon that I think is what makes it delicious.

51:59Angela:If you do ever want to get in touch with us, you can email us, dish at waitrose.co.uk. We would love to hear from you. Next week on the podcast, we'll be hanging out with Jesse Burgess so we will see you next week thank you for listening, thank you for watching we'll see you later, bye bye

52:18Angela:if that episode has left you wanting more find us on Instagram, TikTok and YouTube, just search Dish 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 email your questions, thoughts and suggestions to dish at waitrose.co.uk. Dish from Waitrose is a cold glass production. Waitrose, the home of food lovers.