Graham Norton, lemon butter trout and a dirty vodka martini

4:35Angela:So they're in season now. So they've just spent all summer getting ready for us. They are delicious. Enjoy them. They are delicious, yeah. Enough with the figs.

4:42Nick:Enough with the figs now.

4:43Angela:Should we get Graham Norton in? Yes. Let's welcome our guest, Angela. Time for a man who really knows the value of a good quality introduction. he's here he's about to be slightly disappointed famous for his sofa but now he's at our table the pressure we've wanted this guest since the beginning of time a round of applause for the incredible graham norton thank you very much

5:10Graham Norton:hi isn't it weird i'm having card envy i'm thinking i should be holding cards

5:14Angela:no i love when you as a as a presenter i love when i watch you full stop but i also love when you read off a card because I'm like, yeah. Because it's so fun, but it's terrible when someone says, can you just remember all of these things? And you're like, well, no. No. Why would I do that? No. So I love when you go like, your film's caught. I love it. Because I'm like, Graham's doing it. I'm doing it.

5:36Graham Norton:It's something you do while the guest is talking. Yeah, true.

5:40Angela:A bit of light reading. Well, welcome, Graham, and cheers. Yes, welcome. We're going to do you a dirty, wet martini. Wet martini, yeah.

5:51Graham Norton:Cheers. Cheers.

5:52Nick:Cheers. Lovely chance. Cheers, Anne.

5:54Graham Norton:Love to smell the olive, the brine.

5:57Nick:Very nice, Nick. Lovely. Chilled.

5:59Graham Norton:That is really good. A bit too much vermuth?

6:01Angela:No, no. I think it's just the right amount of wet. I didn't know wet martini. I love a dirty martini, but yeah, Graham was telling us about wet, leaving the vermuth in.

6:08Graham Norton:I listened to a podcast where they were interviewing, do you know Sally Jessie Raphael? Oh, yes. She's an American daytime host. And now she's quite old. Okay. She was saying how much she liked. This is her drink. I was like, well, actually, it sounds really good. So I tried it. and I liked it. But she was on a podcast and they were chatting and interviewing and then she started going, now there are these things called podcasts. Are you familiar with the podcast? And the poor host was like, this is a podcast. You're on a podcast.

6:37Angela:You're on one. Welcome. Welcome to the podcast. I love that. I wasn't exaggerating when I said we've wanted you on since a period of time. Definitely. Very nice for you. Me and Ange met on a barge to talk about this podcast. We did indeed. Before it begun. And we were like, who do you want? And we were like, Graham Nott. Yeah, of course. And now, sadly, your standards are higher now.

6:59Graham Norton:We don't need you anymore. We've got proper stars now.

7:02Angela:Graham's response was like, let's see how the first seven series go. Let's see if it lasts.

7:07Nick:And then we'll talk.

7:08Angela:And then we'll talk. I have a great appetite. Yeah, let's do it. And also, we were saying before you came in, behind your back, we were very excited for many reasons, but also you love food, you love drinks. and you were like, this will be ideal. Yeah, no, honestly. You'll be perfect. I love Waitrose.

7:22Graham Norton:Oh, there you go. Yeah, fantastic. Doesn't mind us. I remember I was at a, I think it was a BAFTAs or something. Yeah. And one of the sponsors or something must have been Waitrose. Yeah. And there was someone from Waitrose there. And I wanged on about, I wanged on about some sort of Waitrose pre-prepared lamb shank. For so long, they made apologies and walked off.

7:49Graham Norton:And they're like, yeah, yeah, anyway. Lovely to have pet you. I'm going to get you some food now.

7:54Angela:Oh, food. Yeah, so we're having a little starter, I believe. We're having a Scotch egg.

7:58Nick:Scotch egg. Graham loves a Scotch egg.

8:00Angela:We're doing a Scotch egg for a special reason. One, delicious. But also, you've sort of not been able to have Scotch eggs out here.

8:06Graham Norton:Well, no, it's not that I can't have them.

8:08Angela:No, just not under vegan rules.

8:09Graham Norton:The house, since me and now my husband, since we've been together, it's been a vegan house. Well, most of the time it's been a vegan house. but I still treat myself to little things like scotch eggs, sausage rolls, things like that every now and again.

8:23Angela:Are you allowed to bring them into the vegan house? I'm sure I am. I'm sure I have, yes.

8:28Graham Norton:If I haven't finished it on the bike, I'm going to shove it all in my gob before I get home, then it will come into the house. Then it will be brilliant. But there's something so mysterious about a scotch egg that it could be deep fried and crispy and yet there's an egg in there. How do they do it? How did that happen? How do they do it?

8:49Nick:How do they do it? How is the yolk... How is the yolk kind of jammy? It's all magic. It's all magic. Did you inject it with something?

8:57Graham Norton:Did you inject it with something really chemically? Resin.

9:00Nick:No. What are you talking about? You just wrap the egg in the sausage meat. Yeah.

9:05Angela:But then why... But then the egg's not raw when you wrap it, no.

9:08Nick:Because you cook the egg. It's not a raw egg. No, no, no. I got that. Just checking. just checking sorry just checking

9:17Angela:that would be very hard to do

9:19Nick:that's Heston level not there yet

9:21Angela:by a long shot so you do a soft boiled egg

9:23Nick:for how long? so you do a soft boiled egg for how long? so you do a soft boiled egg for how long? so you do a soft boiled egg for how long? about four and a half minutes yeah wrap it in the sausage and then and the panko breadcrumbs and then you deep fry it so as long as you've cooked your egg right at the first stage of boiling it then it shouldn't overcook and it should still be a little bit soft so it won't cook any more

9:37Graham Norton:because of the sausage

9:38Nick:it will cook a little bit more but not too much

9:40Angela:it's like sausage armour for the egg

9:42Nick:Yeah, exactly.

9:43Angela:Heat protector. Would you think there's a good meat to put around yourself as insulation? Yes.

9:48Nick:Yeah.

9:51Angela:Sausage roll.

9:52Nick:Sausage roll.

9:53Angela:It's like a food duvet. Sausage roll. All of that. But yeah, Graham, get involved. Because I know you're not in the vegan home right now. So eat the sausage, please. Get involved. And the egg. And the egg. Oh, and the egg. No, all of this. The whole situation.

10:10Nick:Can I hear this? Yeah. A little bit of panko breadcrumbs around it. What's that? Because it's got gluten in it? Yes. Oh, I'm allergic. Yeah, exactly. So you can't waste it. Oh, you're Mr. Gluten? Yeah, he's Mr. Gluten. Yeah, Mr.

10:22Angela:Gluten is so annoying. It was a recent discovery. Oh. It was really bad. Yeah, yeah. But do you feel better for it? I think I do. I think I actually do. I've been about a month of not eating it. But do you feel better enough? That's what I always think. Or do you rather the pain? The lady that I went and had my allergy tests with and stuff, She was like, once you have like six months of no gluten, she said, you will actually feel astonishing. I was like, I feel all right now. And she was like, yeah, but once you... You're going to be on fire in six months. You're going to be like awake. I was like, okay.

10:52Angela:And meet my brother and I was like, no. You'll be exhausted. Not more awake.

10:57Nick:This is a no.

10:59Angela:So I had a week of no gluten, but then I went to France. Home of gluten. Home of gluten.

11:04Nick:And then I was like, whatever. And then I lost.

11:07Angela:Probably about a year's worth of gluten because I knew I was just there for five days. now I've been doing it in months. Got you. So I think my marker of thinking I'm better was I drove to Manchester and didn't nearly fall asleep and die, which I do on every drive, because I'm like, oh my God, driving! And I felt like, yeah, driving. Do you like making a Scotch chair? I don't mind, I'm quite therapeutic.

11:26Nick:It's good to make, it's easy to make. It's a nice little thing. You can take them home with your gran if you don't eat them off. No, I can't. Oh, you're not? Of course you can. Eat them on the car home, you'll be fine. One of my friends keeps...

11:36Graham Norton:I'll just be outside the gate.

11:37Angela:Yeah, exactly, yeah. Where's Greya?

11:40Nick:Yeah, he's munching away.

11:41Angela:One of my friends keeps cigarettes at my house because her husband doesn't know she smokes. And she'll come over and she'll come in and have a camel blue in my back garden and then walk home. So you could maybe keep those in a neighbour's house.

11:55Graham Norton:What does that do to a marriage? I don't know. What if we find out? Yeah.

12:01Angela:Well, she said she'd quit. And he was like, okay, great. And then she's like, I'm just going to keep these here. And then when I come, I'll have one. And then she comes about three times a week.

12:09Graham Norton:Oh, is that all?

12:09Angela:Yeah, not every day. Okay, that's good. Yeah, yeah, and then she'll have one. So maybe you could pop those in a neighbor's, in a neighbor's drawer for a scotch egg, offer another walk. Could you hold these for me? Yeah, please, just for a couple of days. You cycled here, Graham, which you joined quite an illustrious list of guests that have cycled here now. Okay. Shout out to the person that kept a note of this on the dish team, Steve Coogan. Yeah. Also, Chris Evans. He loves to buy. Loves to buy. I'm surprised he didn't run. You've worked with in the same building as Chris.

12:40Graham Norton:The two of us had a very different vibe. All his listeners were calling in about kind of, you know, self-care and training for the marathon. Yeah, and mine were just like, you know, really hungover after a barbecue. We started drinking at 12. Yeah.

12:55Angela:And he does, he like works out during his radio show, like does pull-ups, press-ups.

13:00Nick:Well, he's always wearing gym gear, isn't he? Yeah. I've been in there, he's in his shorts, he's ready to literally run off at any moment. Yeah, wow.

13:06Angela:And you love it, don't you? because you like it after a session. You don't call it that. A shift. A shift.

13:12Nick:Service, a service.

13:13Angela:A service. A service. You like after a session. A session with you. After a service in the kitchen, all the noise and the chaos. It calms you down, you know,

13:24Nick:and it's sort of your head just relaxes. It's that cool air, isn't it? Yeah, I love something. And also, I think it is the only way to get around London because you're stuck in traffic. You know, everywhere, I think, is about half an hour, 45 minutes, most, you know. I'm east so Notting Hill 45 minutes that's my the furthest I'll go

13:41Graham Norton:East to Notting Hill that's quite far you could get sponsored for that

13:44Angela:I did it the other day it was quite far it was alright then charity ride that we should go through your food likes and dislikes we always like to establish these thanks for sending your list through not a very long list but that's good that's a good thing I'll eat anything

14:02Graham Norton:and also I always feel like if you're going to someone's house eat it You know, it's like when people send through their big lists. Like, no, not a restaurant.

14:11Angela:Am I that person now because of gluten?

14:13Nick:Yeah, we've had a big thing in the notes.

14:16Graham Norton:But can you be the person who will eat gluten? Will you shut up about it if you go to some place?

14:21Nick:Since he's come about, he hasn't stopped wanging on about it.

14:27Angela:I am that person. Wow. I'm so sorry. But at least it's just that. No, I know you love me, but I mean, it's like, at least it's not multiple things. I think I always say, I'm gluten intolerant, intolerant. Yeah. Yeah, yeah, yeah. Yeah, yeah. I think a lot of people are, so apologies, yeah. I do always do quite a sense of apology in restaurants. I'm like, I'm really sorry. And I like sometimes, like, the wait staff in a restaurant will say to me, oh, no. No, they don't. No, like, as in, like, they're gutted for me. Oh, right. Not like it's a pain in the ass. They're like, oh, that's bad. I'm like, yeah, I know.

15:00Angela:Yeah. Shit, innit? And they're like, yeah. But you have the list. You know what. Yeah, yeah, yeah, yeah. Exactly. Yeah, bread. Yeah. Okay. So this is your list. You love salmon. You love salmon. You love potatoes and say, I will often order something on a menu because of the potatoes it comes with. Yeah, yeah. I love a potato. I think they're quite grounding. Yeah. And just, oh, they're just delicious. Yeah.

15:21Graham Norton:You know, I know it's a racial stereotype. I'm from Ireland. But I do genuinely love potatoes. Any form? Really kind of any form. Mash would be pretty much top. Okay. I don't know if there's anyone who's like, ooh, a potato, are they?

15:33Nick:No. Some people like, Some people don't like mash. They're like a roast. My dad doesn't like that. It's the texture. I love mash. I think it's delicious. Oh, absolutely delicious. Yeah.

15:43Graham Norton:I mean, when I came to London first, I worked in restaurants. Yes. And we had an Irish chef. Okay. And it was kind of a high-end restaurant. It was in Coffin Garden. And I remember one day, the special, which I was describing to people, was some bit of white fish that had a white sauce on it. Right, yeah. And it was served with rice and potatoes. I love that Rice was a vegetable Yeah

16:08Angela:Rice And potatoes

16:10Graham Norton:Yeah And potatoes Yeah

16:12Angela:Also on the list We have basil This is likes Basil Sesame Celeriac Beetroot Scotch eggs And then we move on to the dislikes Always like the dislikes No grapefruits No oysters Grapefruits I remember I got sick on a kid

16:28Graham Norton:As a kid on grapefruit On a kid On kids Yeah I'm kid intolerant And whenever I have, I don't know whether it's psychological, but whenever I do accidentally eat some grapefruit, I do feel sick. And then the oyster thing, I didn't know that if you eat a bad oyster, it stays in you. And then when you have another bad oyster, you're way sicker than you were after the first bad oyster. So I'd had a bad oyster somewhere. and then the night before my 50th birthday party, the people from out of town I took out for dinner, oysters, hey, blah, blah, blah. Lovely, yeah.

17:07Nick:No. So ill.

17:08Graham Norton:So ill. So my 50th birthday party, I was hardly able to go.

17:11Angela:Oh, God, that's awful.

17:13Graham Norton:And I wasn't able to drink.

17:14Angela:Yeah. You're not mad on semolina or polenta when it's runny? No, no. Which is more or less the same thing. Yeah, it is. Yeah, yeah. And then you don't mind tomato-based sauce. I probably wouldn't eat grilled or roast tomatoes. You can keep sun-dried tomatoes. Yeah, yes. Yeah, I agree with that. Yeah.

17:32Nick:Because I do remember, when did they arrive? In the late 80s? I think so, when it was Alistair Little cooking in sort of... Did they arrive with like pesto? No, I think they were a bit after pesto.

17:44Graham Norton:They just rocked up and it was one of those things where everyone was like... What can be so low like they own the place? Yeah, yeah. These are delicious. And I was like, these are not delicious.

17:53Nick:It's just oily, chewy.

17:56Graham Norton:Yeah. But I love a fresh tomato with just salt on it. Delish. Oh, my God, that's the most delicious thing. Yeah, that's fantastic.

18:04Angela:A good tomato, not cold. It was on here that I heard that. Oh, really?

18:07Graham Norton:Oh, yeah. Were you talking about tomatoes, don't take tomatoes out of the fridge? Yeah, you did say that. Yes, definitely keep them out of the fridge. Yeah, no, I didn't know that.

18:15Nick:Never, because otherwise they don't taste.

18:17Angela:We wanted to talk to you about your food awakening. Oh, yes. And that happened, they heard, on a French exchange trip. where you had sort of an interesting time. Yeah. Which was sort of directed by your mum, right?

18:28Graham Norton:It was because basically we were having a French student come to stay with us and I was going to go over there with him. So Gilles, for it was he, he was coming to stay with us and my mother was so nervous because she'd heard all these horror stories about the French students who'd come and they wouldn't eat anything. They'd just poke at the Irish food and it'd be terrible. So anyway, Gilles arrived and he was a marvel. everything put in front of him uh said thank you very much finished everything so my mother was delighted but when I got to the airport and I was going to go to France my mother I think she might have held me by the shoulders and she just went eat everything like I was representing Ireland in the eating Olympics so I went for gold and it was like they knew that my mother said that because they gave me so many like you know that tête de veau oh yes head where they chop off a calf's head and it's floating in aspic yeah and you can see like a nostril or something i remember getting that for breakfast once oh no i ate it you ate that but really stinky cheeses and i've never eaten cheese before i went to france i've never eaten cheese thank you so much that looks amazing and i would hold back bread during the meal i would kind of hide bread in my napkin so that when the cheese came, I could kind of like just smuggle it into my stomach through the bread.

19:58Graham Norton:Through the bread. A bit like the egg in the squirt. It was your filter.

20:02Angela:And then that sort of opened your eyes and be like, well, now I can eat anything. Yeah.

20:06Graham Norton:I mean, I'm still not mad on a really blue cheese. No. Right, okay. You know those ones that smell of piss? Yeah, yeah, yeah. Yeah, we know the one.

20:14Angela:Does anyone like them? Apparently they do. There's a few of us. French people do. Yeah, yeah. Well, they say they do. They say they do. We do. We love it. Well, the food is here, Ange.

20:25Nick:Okay, so we have a trout in lemon butter with roasted potatoes and fennel. Bon appétit. Thank you so much, Ange. So run us through this. So you basically slice up your new potatoes, par roast them in the oven first for about 10 minutes, and then while that's happening, you make your dill butter. So finely chop some dill, mix it with butter, season it, touch of lemon rind, and then you put that all through the trout and a little bit on top, and then add your fennel to the potatoes once they come out of the oven after about 10 minutes, put your trout on top, a few little capers, and then back in the oven.

20:54Nick:And I've added a little bit of wine as well just to sort of help the cooking process. That's delicious.

20:59Graham Norton:So I hope you're all happy. For a potato, they feel quite light and healthy. Yeah, I love when a potato feels healthy. Do you know what I mean? But it lies to you. Oh, healthy.

21:10Nick:Healthy potatoes. They are healthy. They are. And then what's the wine we're having? Craggy range, it's called, and it's a Sauvignon Blanc. So cheers, Graham. Lovely to have you with us. Thank you so much, and thank you for this delicious food. What sort of trout is this again? Rainbow trout. Rainbow trout.

21:23Angela:You made the butter? Yes. So what would you do, just like unsalted or salted butter?

21:27Nick:Unsalted butter, chopped dill, and a rind of a lemon. But you can make lots of, like tarragon would work with this as well. If you can't get dill, you could put tarragon, you could put parsley, or you could do a butter with all three.

21:38Angela:Andrew, I want to ask you about the fennel, because I love fennel. I never really cook with fennel, apart from chopping it all up and throwing it into roast. Yeah. How have you sort of done it with a potato? Just sliced it up. Sliced it up. Did it at the exact same time as the potatoes? No, did it afterwards.

21:51Nick:So when I put the trout in, I'd mix the potatoes with the fennel and then put the trout on top and then put it in the oven. But if it's thin enough, it will cook, you see.

21:58Graham Norton:Did you use a mandolin?

22:00Nick:I did indeed, Brian. You've been listening, haven't you? You've been doing your homework.

22:05Angela:Oh, yeah.

22:05Nick:Do you have a mandolin at home? No, because I've got ten fingers. Yeah. No way.

22:11Angela:If you want to try this recipe or any of the recipes we do on Dish, or get the wine pairing, waittros.com forward slash dish recipes. They are all on there. This would be quite good for, like, when you've got to do a dinner for a few people now. Quite a simple one. Quite, wow. I love a full fish.

22:26Graham Norton:And also, yeah, you're right. It's impressive.

22:28Angela:Yeah. Oh, you cook.

22:30Graham Norton:Except, again, then people get all funny about the head or something. Oh, f***. Yeah, just do it.

22:37Angela:Hey, we have to talk about wanking on to your face because, again, we were talking about this before you came on. And we both love wanking on, which is Graham's podcast, by the way. Me and Maria. Yeah, you and Maria are doing that. I love it so much because I was saying, I kind of don't notice when one's ended and one's began. It can be a nice continuous flow of conversation. It is endlessly. Yeah, I love it.

22:58Graham Norton:It is literally me and Maria wanging on. We didn't want to, you know, it's the most low concept, it's the most low concept podcast imaginable. It is just me and Maria talking. That's all it is.

23:10Nick:But it is such a brilliant listen because you go with it. And we were saying earlier that we love it when you let members of the public call in and then you're just like, well, that was rubbish. Well, they don't know what they're talking about. And you're just like, you know.

23:21Graham Norton:There's a lot of tough love. Yes, tough love. I think it's a nice way of putting it. The closest thing to a format is that we get these problems. I don't know why myself and Maria decided not to take any of them seriously at all. But that is... So hopefully people, you know, I feel like, because I was an agony uncle at the Telegraph for many years. and then I was at Radio 2 for 10 years and that's when me and Maria started doing this and then we were at Virgin for three years and we were doing it there. So I think by now, if people do get in touch, they understand the level of advice they're going to get.

23:56Graham Norton:It will not be cuddly.

23:58Angela:They know what they're in for. Are you someone in real life that people would turn to advice for? I think they used to

24:07Graham Norton:and then they heard wanging on and they were like, wow, never again. How it happened was, Marie and Marie was our favourite thing, was kind of hearing people's problems. And also, I think when you, if somebody tells you what's wrong in their life, often, as just a little bit of distance, you're able to go, that isn't what's wrong. What's actually wrong is this bit. And I think that's where agony shows and agony columns do their job.

24:36Angela:You're quite good at advice. I feel quite measured.

24:38Nick:Yeah, I get a lot of people ask. Well, you have it at work anyway. But I can be quite honest, because I think you have to be. If someone's come to you and said, you know, they want your advice, then you have to give it. And the one person I always go to advice for is my sister. Because family, not every family member you want it, but my sister will absolutely tell you it's straight down the line. And, you know, and that's what you want, really. My sister wants the same. Very good advice like that.

25:02Angela:My brother, terrible. Oh, terrible. He's like, damn.

25:05Nick:Yeah. answer to everything

25:08Graham Norton:but also I've got friends who you know whatever's going wrong in their life you want to shake them sure you know you just want to go just do this one thing I've got one friend and all I want him to do is move yeah he's in the wrong flat in the wrong place at the wrong time and it's screwing up his whole life but you know he's not going to move and is he

25:28Nick:you've said that oh yeah many many times and he just what's his reasoning behind it

25:32Graham Norton:I started giving this advice about 20 years ago

25:34Nick:oh Jesus

25:35Graham Norton:yeah Wow. Still there. Still there. He's more than doubled down.

25:39Angela:Oh, wow, yeah. I'm staying there. I was going to move, but not now. I'm actually staying. When we said you were coming on, and we talked on Instagram about how much we loved Wangan, people obviously naturally were like, I've got a problem for Graham. Let's see. So we have some, and they're food-based. Okay, all right. Both get involved. This is from Vicky. My husband eats pot noodle sandwiches. He makes the pot noodles, but he adds less water than the instructions say, so it's quite a thick, dense sauce. Wow. He then butters the bread and adds the pot noodle. She's wrote, just awful. I mean, it is pretty awful.

26:17Angela:Yeah, it is. What's her problem? Is she got a dopamine? That's the problem.

26:21Graham Norton:It upsets her. It upsets her. I don't think, so long as, I mean, how noisy is he when he eats them? Yeah. I think it's smell as well, that smell.

26:30Nick:And unless he's serving it to her, which one hope. Yeah. Yeah, one hopes he's not doing that. If he was, divorce him, just lose him. But yeah, that's dinner.

26:38Angela:I've made dinner, darling. Oh, thanks, John. That's not happening. But I guess it's sort of an honest, like, I don't know, I guess you always want your partner to be like sexy, and when you're looking across at them in a pot noodle sandwich, it's like quite fragrant in the nostril.

26:53Graham Norton:And also there's a bit of, and this is, I don't know why I feel this, but I feel you age out of it. Yes. Right, you know, there should be a time, probably about 22, I would agree, when it's no longer appropriate to eat a pop noodle. Not anymore. If he's over 22, Vicky... Cereal for dinner should stop at some point.

27:11Angela:Exactly, you know. I do that, and Mish always says to me, don't do that, it's depressing. And I'm like, I love cereal for dinner, and he's like, it's depressing. I'm with him. Yeah, he's like, it's so depressing. You know, there'll be time for that when you're 80. Yes. Next up, Flora's been on. Flora says every time... Flora the spread. Yeah, Flora the spread.

27:31Graham Norton:I hate butter. What can I do?

27:37Angela:Flora says, every time I cook, my mum grubs a fork or a spoon and aims to snatch a bit of what I'm making. Infuriates me because it's not fully seasoned or it's not cooked yet. So I don't want her to mess with my concentration or offer advice when it's not finished.

27:51Graham Norton:Flora needs to learn to roll with the punches. Be more relaxed about your cooking. Because obviously she is following a recipe to the letter. So I think...

28:00Nick:Just, yeah, just, you know, so what? Mum's going to say it anyway. Even if she didn't taste it, she'd probably make a comment. That sounds like their relationship. I get that. I get that.

28:08Graham Norton:When I'm cooking, my mother will be in the kitchen and I'll be cooking. And she goes, oh, is that how you do that? Yes. Oh, big time. No, exactly. Big time.

28:18Nick:Hey, we need to talk about the Graham Norton show. Oh, my God. The best show ever. It actually is.

28:22Angela:It is brilliant.

28:23Graham Norton:Truly unrivaled.

28:25Nick:How many series is it now?

28:27Graham Norton:I don't know how many years, but a long time. Yeah. It's been a long time.

28:31Nick:32

28:32Graham Norton:so are we heading into 33 I like the live research yes fabulous yeah

28:38Angela:you can have Tom stood behind you if you want on the telly

28:41Graham Norton:he loved his film yes you loved it yeah you loved it what was it like filming in Bulgaria

28:48Nick:this is a stupid question but you obviously have I do have a little gizmo and do they ever are they ever ask they let you free flow they try they try and you just ignore it

28:57Graham Norton:I can hear whispering in my ear

28:59Nick:But I'm like, I don't know what the f*** you're saying.

29:02Graham Norton:The audience are clapping, the people are talking. Now you're going, I'm turning it. I'm like, stop, there's a fire? What are you saying? I don't know. So even if they try to guide me through, I get it. But the good thing, we try to run it live. Because I always say, you know, there's an audience there. And once you've asked people to sit in rows, you kind of need to give them a show. Yeah, of course. So basically we run it as live until we get to the music and then there has to be a gap.

29:33Nick:Where they reset or something.

29:35Graham Norton:I don't know what it is. For some reason, we always know this moment is coming. We know that in a minute, Graham will be going, time for music. They're never f***ing there. They're always in some other part of the building.

29:52Angela:Having a cigarette outside.

29:55Graham Norton:Checking final checks. it goes on forever and you know it gets so bad and you kind of you know you also look at the couch look at the people you're keeping waiting like don't and also an audience you know you're a performer show up so do you ever have to make

30:11Angela:like the small talk with

30:12Graham Norton:we do I mean sometimes I have to go look I saw them at rehearsal I know they're here

30:17Angela:so just bear with I love when you have a truly like you were saying the big names on the show it's always quite wow and then you go and next week and I'm like yeah yeah

30:26Graham Norton:You know it hasn't been a great show when I say, who's coming on next week? And the audience groans. We got this shit. And also, is it ever good for the people on the couch?

30:41Angela:Yeah, yeah, yeah. I mean, I like this line-up, which was ridiculous. There's quite a few incredible ones, but Bill Murray, Hugh Bonneville and Matt Damon.

30:49Graham Norton:All at once.

30:50Angela:And then this was ludicrous. Julia Roberts, Tom Hanks, Timothee Chalamet. Yeah.

30:54Graham Norton:That must have been... Lovable! In terms of a meal, I thought it was too rich. We needed a little salad in there. Oh my God.

31:05Nick:But how do you then? Because you have to give everyone equal footing. You do.

31:08Graham Norton:I mean, what was really useful on that show was how Julia Roberts just played it brilliantly. We'd never had her before. And, you know, it was only after we'd booked her and we'd go, oh great, Julia Roberts. We discovered she'd never done a UK talk show. and she made it all work because she just fangirled on Cher and it kind of, it gave the couch a shape rather than just having four huge stars. Julia Roberts shone her light on Cher and made her the kind of the number one star. Yeah. And also Julia Roberts did this thing where if there was a little break, you know, she knows Cher, she knows Tom Hanks, when there was a little break, she'd talk to the audience.

31:47Graham Norton:Like the audience loved her so much.

31:49Nick:Oh my God, amazing. Yeah, she was just terrific. Do you ever feel nervous still about, like, that's a massive couch.

31:55Graham Norton:I mean, a couch like that, you'd be crazy not to feel nervous. Because on one level, you're not nervous because they're all amazing. Yeah, yeah, you know they're going to chill. But I think I was nervous because, one, Cher's one of those people, you know, she's so great and I love her. Of course. But no shits are given. I mean, if she's not having a nice time, she'll tell you. Yeah. Live on your show.

32:19Angela:I was shocked to see that Brad Pitt has never done the Graham Norton show.

32:24Graham Norton:No, and again, he's one of those ones that we keep getting close to and then it doesn't happen. And in America, I think he doesn't sit on the couch in America. He'll do skits with them. He'll play little games and stuff. So we've never had him sat down. Maybe we never will.

32:45Angela:And then will you always, I always want to know, Will you go say hi before or do you wait for the couch to have a chat?

32:51Graham Norton:I normally wait for the couch. I mean, sometimes I'll bump into them backstage and that's all fine. Sometimes they want me to go and say hello. If they've never been on before, sometimes I'll go say hello. It's nice to do that, yeah. Sometimes if they're like a sports person or something, I'll bump into the backstage and I think, well, they're rather well-dressed. Yeah. And just say hello.

33:12Angela:And then when I introduce them, I'm like, oh, that was his.

33:18Angela:It's time for the fast food quiz. This was labelled recently by Lou Sanders as reductive. Yes. But what is your favourite way to eat eggs? Eggs? Eggs? Scrambled.

33:28Nick:Do you have a favourite Sunday roast? Probably don't do it.

33:31Graham Norton:Don't do it anymore. If I was going to eat one, probably I'd go with chicken. Chicken, okay. Do you have a favourite herb?

33:41Graham Norton:What are you asking? I don't have any with me.

33:50Graham Norton:Let's go Basel. Yeah, yeah. Basel, Basel. Very safe choice, that, Graham.

33:55Nick:Chocolate bar.

33:56Graham Norton:Ooh. Ooh. Oh, a whole nut, because it makes it feel a little bit healthy. Healthy, yeah.

34:01Nick:You're not just eating calories and sugar.

34:03Graham Norton:Yeah, got that.

34:04Angela:I love that that is true. Favourite pasta, Graham?

34:07Graham Norton:Oh, do you know what? I quite like spaghetti with just kind of chili and lemon. Aglio olio and bronchino.

34:13Angela:And garlic and stuff, yeah. Nice, yeah. And sorry to do this, but finally, your favourite form of potato. Oh, mash. Mash. Mash is king. Mash is king. Mash is king. Let's do our end of the show question for your chance to win the Waitrose goodie bag.

34:30Graham Norton:There it is. There it is. Hi, Graham. Thank you for coming on Dish. I'm right here.

34:36Nick:We like to keep you formal with correspondence,

34:39Angela:with a written correspondence.

34:41Nick:We're like this, yeah.

34:43Graham Norton:Passing you a note. We like you. Thanks for that. It's over. This was all we'd hoped for and more. When did you write this? Typing onto the table. It's time to get on with the end of the show. For your chance to win the Waitrose goodie bag, all you need to do is answer the following question. Can you name three people who've been a guest on 10 or more episodes of the Graham Norton Show? We think there's at least 11. Wow, that's from Team Dish. Okay. More than 10 times. More than 10 times is crazy. That's pretty incredible. Ricky Gervais has been on more than 10 times. Correct. 16 times. Who else have I talked to a lot?

35:26Graham Norton:Is Miranda on that list? Miranda is on that list. Okay, we've got two. 11 times. Okay, actually, really, 11 times. 11 times. Wow. Dawn French.

35:34Angela:Yes. There you go. That's good time.

35:36Nick:That's amazing.

35:37Angela:Come on. So you won a member. Well, congratulations. That is your goodie bag. It is a goodie bag. Yeah. Yeah, yes. Yeah, better be vegan or it's not going in the house. Also on the list, appearing over 10 times on the Graham Norton Show, Dame Judi Dench, Jack Whitehall, Bill Bailey, John Bishop, Miriam Margulies, James McAvoy, Jamie Oliver, Daniel Radcliffe, Jennifer Saunders, and David Tennant. Wow. I wouldn't have guessed most of those. Yeah. Wow, no offense to those listeners. I know I've met them. Yeah, I've met them. We've met them. And Graham, that was so fun. It was brilliant. Thank you so much.

36:10Angela:The goodie bag is yours. Yeah. And thank you for coming to see us. Thank you. Yeah, we really love your podcast. We've got to listen to more wanking on. Round of applause for our guest, Graham Norton, everybody.

36:21Nick:Thank you.

36:22Angela:Thanks, Graham.

36:24Nick:You are brilliant.

36:26Angela:Oh, hello. It's me and Ange again, popping up at the end of the episode this week because we want to take some of your questions and also read out our favourite comments as well. So Cam has been on in Canada. Hello, Nick and Angela. Absolutely love your vibe and your interviews and just the way you talk about food.

36:46Nick:Yeah, maybe not. It's nice, isn't it?

36:49Angela:I've recently started a new job as a butcher. Cam says, we make our own sausages and we come up with new flavors to try if we want and I'm wondering if there's anything unique I could try for a sausage. I have access to beef, lamb, pork, chicken, turkey, bunch of seasonings and fresh veg. I live in Canada and we have Thanksgiving coming up in October. So I was thinking a sage and onion turkey sausage or maybe a cranberry one. I'd love to hear your thoughts. All the best, Cam. I feel like that's directed at you.

37:19Nick:I think he's right saying sage and onion work well, turkey. The main thing he needs to do is make sure there's enough fat in the sausage. So turkey's quite a lean meat, so he needs to put some pork through it to make sure it's got that moisture to it. I think cranberry would work with pork and, you know, lamb. It would work with both of those. So I think the thing is, play around, Cam. Play around, try them and see what you like. My favourite is a fennel sausage, spicy fennel sausage. Spicy fennel with what? Pork? Pork, yeah, pork, chilli in there and stuff like that. Have you ever made one? I have made sausages.

37:52Nick:Yeah, I have. I made them with my friend James. He makes them up at the Canucka Inn in Scotland. He makes amazing sausages and he makes them like the Italians because the Italians don't put any sort of grain in there. They keep it all meat, so it's quite firm. And you have to put, the key to making them brilliantly is you have to put ice-cold water into the meat to emulsify it. and once you put your hands in, you're like freezing and you can't take your hands out because otherwise you're like, you'd never put your hands in again. When someone says to me you can't do it, James goes, you'll never keep your hands in there, Ange.

38:21Nick:And I said, of course I will. And I did it and everything. And now he says to all his chefs, if frigging Angela Hartnett can do it, you can do it. Come on, don't be such a bloody waste of space. Get your hands in there. Get your hands in. But it was brilliant, honestly. I really, really enjoyed it. I made all my own sausages. Oh, what a dole.

38:37Angela:Anyway, good luck, Cam, with your sausage making. Let us know what you go for. Okay, these are some of the good comments that I thought that we could go through related to our return and the first episode of this new season of Dish. Jen says, I really want to go day drinking with these two. I think that's Olivia and Benedict, not us.

38:54Nick:Oh, I thought she meant us. It could be us.

38:57Angela:Did you see over the summer, the team put out like the full Mary Berry episode on YouTube and one Instagram user said, Mary Berry full episode on YouTube. This is my Super Bowl. Oh my Lord. televisual event of the year.

39:11Nick:I love it, Mary.

39:13Angela:Thank you for all the comments. Thanks for all your posts on Instagram and on our videos as well. We do try and read them all. We do. We do. If you want to email us direct, it's Angela.HuttonomJews. Email us at dishatwaitrose.co.uk. Any questions, any queries, any feedback, anything you fancy. Well, yeah, just be here for a chat. And we will see you next week. Thanks for listening.

39:41Angela:If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.

39:58Nick: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.

40:06Angela:If you do want to get in touch, please do. Email your questions, thoughts and suggestions to dish at waitrose.co.uk

40:14Nick:Dish from Waitrose is a cold glass production.

40:18Angela:Waitrose, the home of food lovers.