Jamie-Lee O’Donnell is mightily impressed by our tuna grill-das!

20:56Oh, yeah. So it's like a fried tuna and rice and it's like South American. Oh, nice. El Nino. El Nino. El Nino. El Nino. If you were to cook, say, me and Ange in Barcelona on our holidays, we want to hang out with you. What would you cook knowing that Her Royal Highness Angela Hartnett is coming around for dinner? Well, the first course would be a bottle of wine each. Yes. take the head shot we know you just met how did you know Bartlewini that's it maybe some music maybe a wee dance just to sort of gauge how far along everybody was and then just give you anything but no I would probably do like a pesto and lemon and fennel pasta oh yeah oh very nice wait this is something I wanted to ask you didn't you own a corner shop yeah you did yes tell me about this how this was and when was this I've always been slightly entrepreneurial in a lot of ways.

21:51I love you at a corner shop. Yeah. It was just, the opportunity came up. It was years ago. It was just before I got Dairy Girls as well. And it was to invest in a wee business. So, thank you.

22:03Nick:Pleasure. Lovely. Thanks. Ooh. So, yeah, just the opportunity came up and I, I'm very sort of, just go for it and see what happens. I had a wee bit of savings. It was only a wee venture. It didn't go well. No, it didn't. No, it didn't go well at all. It didn't go well. Did you ever do a shift? I opened to close. It was like 6.30, day 11, like most days. You were working in there? Yeah, because it was my shop. So I was like, I'll do it all. It smells gorgeous. But I'm glad of it. You know, I don't think there's such a thing as failures. It's just like things didn't quite work out. So you just draw a line on it, move on, you know.

22:37So is this your job, guys? Just eat, drink, chat. This actually is our job, yeah. I love it. So, Ange, tell us what we've got here today.

22:48Nick:So we've got grilleders, so it's a take on gilders by Helen Graves. But grilled. But grilled. And so we've got tuna, olives and Padron peppers that we skewer. Grace them either on a barbecue or you can have them, you know, obviously we did it in a pan here. And then we make a little dressing with some lemon juice, some grated garlic, clear honey, chopped parsley and olive oil. And then once they're cooked, you basically put all of that on top of your skewers. And then serve with lemon wedges. So, you know, you've got the citrus in the dressing plus the lemon wedges on the side. And then we've done Georgina Hayden, who we really love, her version of sort of a Greek salad.

23:24Nick:So she's got whipped feta underneath and then we've got chopped tomato, chopped cucumber with mint and olives. And then we pickle these red onions in a touch of vinegar, salt and sugar. And then red onions, that dressing then becomes a dressing on the salad, mixed in. So as you go underneath, you get that lovely whipped feta and then all the beautiful vegetables on top. I'd love to try it. And then the potatoes with just some little potatoes. That we just did with a little bit of Ottolanghi, smoky spice, touch of olive oil and parsley. And a little bit of tinned tomatoes. Oh, it's really good, Ange.

23:55It's gorgeous, thank you.

23:56Nick:So, you know, piece away. Delighted. And we would serve it with a Lebron rose. Was there any tips, Ange, if you are doing this, that you think people, if they want to try this, they should do, they shouldn't do? Well, I think you soak your skewers, we've said that before, so that they don't burn when you barbecue them. I think get the freshest of freshest tuna. And I think it's something you just make, cook it and eat it. You can make the dressing the night before if you want to speed up and you can skewer everything, but I think you cook it, eat it, like we've just done. It's not something you sort of hold for half an hour or 40 minutes.

24:28Nick:I think you just want to, because it's so fresh. And I think, yeah, you can, and I think the tuna works. If you wanted to change it up, you could do monkfish, you know, another fish you could. Not for you, obviously. Gives me the crepes. It's one of those. But you need a chunky fish. But you could, that would work well with lamb or even pork shoulder or something. something meaty, you know, and you can marinate that up. And you can even use that marinade without the parsley, you know, the honey, the garlic, the olive oil would work really well. If you want to try this recipe or any of the recipes, you can get them all on waitrose.com forward slash dish recipes.

25:01The ingredients are on there. Video, done by Ange. Video. The wine pairing, it's all on there. Yeah, sensational. I do say this every week.

25:10Nick:I could make this at home. I could make that at home. I feel like that's easy to do on a barbecue. you oh my god if you can't do this come on wow um sorry i don't mean that no no if you can't do this you're putting a piece of tuna a pattern although when i was doing it i was going tuna pepper olive tuna pepper olive and then i went hold on what am i doing tuna oh right yeah and harrick i said don't confuse me don't confuse me um so um so yeah i mean and then the dressing's good the dressing i mean the thing is listen you like it well done some Some people like tuna cooked a bit more rare. It's up to you.

25:47Nick:But because it's so fresh, even if you cook it more well done than you might do naturally, it's still going to be delicious. It's not going to be dry. It hasn't been sitting there. And you've got that lovely marinade that's going to really enhance it. So make your marinade, do it. And also, I think the other thing, I will say that about Christmas, but the same with barbecues, less is more. Totally. Do two or three things really brilliantly and make them delicious rather than try and do 20 things. And then you've got raw this, raw that, and too much going on. no space to put anything. There you go.

26:16Nick:There you go. Yeah, we've learned a lesson there, haven't we, Jamie? There we go. We have indeed. There's loads we want to talk to you about. There's shows we want to talk about in a second, but I watched what you're doing, I think, at Goodwood. Yes. Goodwood Revival, which is this historic motor race meeting where they all meet up and race in period cars. My friend went last year and loved it. So vintage everything or clothing or... Everything and cars. The whole lot, okay. Yeah. And have you got all your outfits sorted? Are you wearing one or have you got an array of different... I'm going to do this after.

26:45Yes. Oh, really? Yeah, we try on, we play about, we dress up. Oh my God, that'd be amazing. Can you go for any era or is it specific? I think they were saying it's 40s, 50s, 60s, mostly. And you're going to be there talking about that passion for fashion and costumes as well on shows. Is that like quite important for you, the costume element when you're doing a character to sort of get you into the zone? Yeah, I think every sort of piece of the puzzle that comes together for the character is really important. And I think just how the clothes fit and how the fit wear and things like that and how you sort of walk and move around in it is really important.

27:26And then obviously the hair and makeup, it all sort of comes together as the character. And those teams work really closely together. So it's really important. Because it's how you feel, isn't it? Even like day to day, your clothes really can inform how you feel. so whenever you're on set or stage and you have to do something over and over for example those clothes are a really good reminder and you get into that way of thinking a lot and do you ever, because it must help you get into that frame mind of what character you're going to be like as you say it must change your whole mind do you ever do anything else to help get you there do you ever make playlists I have done sometimes I've usually done like a perfume so you can go back to that character Yes, and have it sort of in my bag or have it in the dressing room.

28:11And that does help as well. I think it's just these wee signature things and it can be different sometimes for every job. And it's just, I always sort of get myself in a position where I know what they're, this is going to sound weird, but like the way they look through their eyes, if you know what I mean? Yeah. So it's how you look at somebody and the way your mind is behind that. For me, whenever you're going through it and you're doing your work on the script and the character and then the pain it just drops of who they are. and I feel like the decision's just made and then we things like that obviously with hair, makeup, shoes like perfume will help but it's how you look at other people for me anyway it's the way you look at other people and we also got to talk about Girl Group so tell us about Girl Group because this is like on the way and this is you starring in this movie and Rebel Wilson and Rebel Wilson's directed it as well she's directed, written and starred which was incredible and I did watch her do that not lazy not at all not at all worked hard not lazy and there's some like big names for music involved in this as well so Nicole Scherzinger Shazney Lewis we have another Ashley from Pusquette Dolls Mel C is on it as well now I didn't meet any of these people so I'm trying to remember from the call sheet that's classic filming because when I watch a film I'm like well obviously they all know it yeah they're all friends together they're all friends Jennifer College is on it as well oh wow and I so it was just loads of fun it was just one of those mad jobs that came about and I sent in a wee tape and then I was taping at the time for quite a lot of things so it just was like, okay, the tape's gone and it was a bit mental because they were like, do your own thing with it and see where you go and for some reason my default is a bit sleazy and I don't know why.

29:52It just sort of, it just comes on camera and just feels a wee bit creepy and it worked. And it worked, it's true. They were like, great, sleaze. Great. And you play like Rebels Rival, right? Yes. Yeah. So the movie, I don't know what I'm able to say but I think it's been announced and it's out there. So Rebel's character is an ex-pop star and she was in a massive girl group and then she has like sort of fallen off in a way and then an opportunity comes around again for her to reclaim her celebrity status but this time as a manager of her own girl group and sort of be at the top of the tree through this nationwide competition.

30:35to try and get your group this record contract. So that's her trip back to the top. And then she comes up against some competition and rivals, and that's where I step in. And I have my own team, which were, on paper, superior, and like the bitch team. Okay. You know what I mean? Like we walk in and we're amazing and we know we are.

30:59Nick:Yeah. And we know where everyone else is. Mean girls. Yeah, we're mean girls, but we've earned it. Yeah, you're allowed to be. I like that justifying justifying and do you like because it's girl group you know it's about girls do you get to sing or dance no I've got one of these though oh yes and I've got like what I call the middle class mum like bitch bob where when we were doing the hair they gave me a like blowout and then sprayed it within an inch of its life because I wanted it to move like independently from my head but it's one piece like a Lego piece I just see really sort of what I was talking I mean I think I would just move by itself and one of the because it was filmed in London even though it was set in America and one of the crew guys came over and a few people were like oh we've seen Derek Harris and I was like oh nice to meet you and they were like by the way that's a great wig it's really funny it's ridiculous and I was like that's my hair and they were like I'm so sorry and I was like no I love it because that's kind of the point I wanted it to look like I wanted it I wanted it to look a wee bit just almost strange and intimidating like it's about to come off and bite you yeah yeah yeah And it worked.

32:04Yeah, it worked. That's a great wig. That's my hair. That's my face. I'm here. That's my actual hair. And it was like, it's ridiculous. And I was like, yeah, it's my hair. And he's like, I'm so sorry. And I was like, no, no, don't be sorry. Yeah. It's character. It's a desired effect. Yeah. That's what we wanted. You're not like walking around with that one. Yeah. And then he was like, and you're also really ugly. And I said, no, I'm joking. But it's too far. Too far. Too far. And does that happen all the time that people come up to? Because Dairy Girls was so big and so huge. You must have, I mean, people in the street saying it, but then do people say it all the time on like set and on jobs?

32:35Because it was like so universally loved, wasn't it? It does happen. I think it's one of those jobs that whenever I do anything, you'll get the opportunity to be like, I know this is not allowed, but can I get a photograph? And I don't mind it because I agree. I'm really proud of it. I think it's such a universal show. And the type of people who ask and come up and want a photo is like so varied, which I think is just such a great reflection of it. And there's so many like older men, and be like, listen, my daughter, or my granddaughter, she'll love this, she'll think, I'm class, can I please get bored?

33:04I'm like, of course. And it's really nice. So that does happen a lot. We had Saoirse on, Saoirse Monica Jackson, which was like, what, 2024? Yeah. And she, I mean, we had such a funny time with her. And she was just talking about, you know, like the great memories of it. And, you know, it's just basically saying that, yeah, it's such a universally loved show and stuff. And you guys, you met in the audition process, right? Well, did I. That's cute. Everybody met, we all met there. It was like the fourth audition in about eight months, which was like torture. And we met at the chemistry reeds where you sort of swap actors in and out to see who's going to be the final group.

33:40You know, because obviously that's really important. Yeah, and I think because all of our careers took off at that point, even though we'd all been working at various lengths, but all quite a lot at doing that sort of, you know, like on the grind and trying to do different things and really busting our traps. And then suddenly it all took off for all of us.

33:56Nick:So it was about like, it was mental. I got quite emotional at the end. You know, the scene where, you know, your head teacher and the bishop's trying to get rid of her. Yeah. And then the bit that you all vote. You know, because that's history. That happened. You know, we lived through it in the sense that we were alive when the historic agreement happened. But you lived through it more so, being in Northern Ireland and stuff. I mean, I thought it was brilliant, that ending. It was just amazing. It was incredible. And because, obviously, it's hometown and my community, it's just got this wee extra special bit of pride where, and to show us in such a positive light and such a sort of like successful light in a lot of ways it was just it was really overwhelming and I really felt that the sort of sense of responsibility that came with it and it wasn't asked of me it was something that I naturally wanted to do and I was really protective of her and it's done amazing and for that to be the iconic role I mean who knows what's to come but I don't think anything will quite beat Michelle and I don't mind that do you know what I mean I think I can do I think I can do incredible stuff and I have and I'm really excited for the next steps in my career but Michelle will just always be like the top spot of Icon because it's for Lisa to write that character and for her to give that platform that opportunity for me to do what I want to do with it like it's it's something I'll always be grateful for and I'll always be massively appreciative to Lisa McGee Now one thing that I heard and I don't know if this is true is that people pretend to be you Yeah I think they're mistaken for me.

35:28Right. And they just go with it. And they roll with it. Yeah. How do you know about this? Do they message you? They come up and tell me. Right. When I'm back home or just it seems to happen a lot. I think I've got one of those faces because I guess a lot of people, like even years ago when I'd be out in Derry, like bouncers would be like, there's so-and-so, there's Jennifer. Yeah. And I'm like, I'm not. And they're like, you know who you are. And I'm like, what did Jennifer do? And there was a point, there was one point I wasn't allowed into a bar and they were like, like, you're barred from last week?

35:57And I was like, no, but that's not me. And they're like, it is you. And I said, Jennifer Lopez was hearing dairy. I know what they're saying. How did that happen? How did she behave? What did she do? Oh my goodness, I swear it's not me, I swear. But, so I think I just, I've always had a face, one of those faces where I was mistaken for people. Or just like really, really dairy. One of the two, maybe both. And a couple of times people have come up to me and be like, guess what? So I was in New York on holidays and the bar staff thought I was Michelle. I thought I was you. So they were like, oh my God, you're Michelle from Dairy Years.

36:30And I said, I, of course I am. They got them for free. Got loads of free drinks. They got a table. All our friends. So good. Fair enough. And I've always said, you know, dairy is the brass neck capital of the world. And I just like, go for it. Go for it. You know what I mean? You don't hurt anybody. She's on taking photographs and stuff. Thank you guys. Wow. People have sent, like over the years, people had, when I, when I check a message, which I don't do a whole lot, but people have actually sent me photographs. Thanks. Great to meet you. You were so lovely. My father says hello. It's a picture of just a random woman like this.

37:06And you can see her fish. She's like, ooh. She's like, ooh. Love it.

37:13Jamie, are you ready for your fast food quiz? It's quick fire. Hang on, hang on. Okay. Oh, I love that. Slope the wine. Okay. Get yourself ready. Are you ready? Okay. What is your favorite way to eat eggs? Hard boiled. Favourite sandwich filling? Tuna. What's the best form of potato? Mash. No, actually, sorry. What do you call it? Champ.

37:34Nick:Champ, okay, with the cabbage. It's mashed potato and cabbage, right? It's a coconut. Oh, right, wrong. Champ has scallions. Oh, right, okay. Favourite herb? Rocket. What's the best crisp? Anything pickled onion. Okay, favourite fruit? Watermelon or pineapple. Jamie, what is your favourite kitchen utensil? Do you know the pasta thing that we hand does this? Yeah. And it's got a wee hole at the bottom. Yeah, yeah, yeah. What is that? It's a spaghetti lifter. Yeah, it is. A spaghetti lifter. Is that the real name? I think so. I think it's a special name. I mean, it's a spoon, isn't it? With a hole.

38:08Nick:But that's what you use it for spaghetti, don't you? Yeah, it's like a claw. I think it's called a skettispin. The skettispin. The skettispin. I think that's what they call it in Italy. Yeah, yeah, yeah. Skettispin. Nice, we like that. We haven't had that one before. What's your favourite Sunday roast? Oh, I do like a nice nut roast if I can get a good one. Yeah. With flavours. Not a dry one. Not a dry one. Not a dry shaped one. A fennel and nut. Yeah, that'd be nice. What is your favourite beverage, both hot and cold? I love a cup of tea. I love a cup of tea. Bars, tea bags specifically, which I've sourced over here, the Irish tea bags, and brought over to Spain.

38:46And my favourite cold one is just iced water. Not to sound boring, but I do love a good iced water. She's about hydration. She's about hydration. She's about hydration. I'm in Spain, guys.

38:55Nick:You're in the heat. You're in the heat. What's your favourite toast topping? Peanut butter with honey. And finally, I feel like we should go for ice cream. Yeah. Tis the season. What's your favourite ice cream? I love like a butterscotch, like a caramel or something like that. Nice, yeah. Yum. Sweet. I know people are really into the pistachio vibe. I do think it's nice, but dare I say it's slightly overrated. just a wee teeny tiny bit it's in everything calm down yeah too much it's like kale for a while chocolate again it's like kale and I used to end up putting kale into smoothies because it's too earthy yeah yeah yeah it's like beetroot that hasn't been pickled yeah yeah yeah it's fine but you're about like oh now I'm in the ground yeah yeah now I'm down here yeah soily farming we were on the table for a minute and now I'm on the ground yeah and I don't like it now I'm done now now I'm done now well you passed yeah you passed you passed delighted you were very quick as well Yeah, you are good.

39:50We have a lot of food that takes forever. I've recently realised through therapy that I'm quite competitive. Oh! I had no idea. Jamie, we come to the end of the show question. For your chance to win this week, trust me, back. Can I get this to go? Yeah, you can get that to go. You actually can. And the salad and the potatoes, the whole thing. Oh! Your end of the show question is in this golden envelope. Okay. Oh, yeah, is this fets? Okay. Here we go. Hi, Jamie Lee. Thanks for joining us today on Dish. you are stunningly beautiful guys shut up it's been a festivite we know you recently swapped dairy for Barcelona so we're calling on your expertise for a chance to win the waitress goodie bag we'd like you to play Spanish tapas themed this or that yes thanks team dish thanks team dish yes okay so we're basically gonna find the best tapas Jamie Lee yes paella or tortilla

40:47Nick:paella paella Paella. Paella. Oh, there we go. Paella. Jamon. Iberico or manchego? Iberico, jamon. Yeah. Patatas bravas or croquetas? Patatas bravas. Okay. Gilda or bocarones? I don't know what they are. That's a gilda. Gilda. Bocarones, that anchovies in vinegar. Oh, this one. Gilda. Gilda. Yeah. Boccadillo de calamaris or gazpacho? Gazpacho. I don't like calamari because I've had too much of it when it was stringy. Pan con tomato. Or bread and aioli. Bread and aioli. Yes. Isn't it amazing that in Spain you're like, yes, I will eat tablespoons of this. Yes. But here, you wouldn't have a tablespoon of mayonnaise, would you?

41:28No, because it's not good garlic in it there. No. But you have to dab something in. I don't think they eat it by this spoon. I do. Okay. Yeah, I do. Okay, you're on holiday. Do what you want. I do. Would you like a rye at the same time? I'd get it in there.

41:38Nick:Why not? Creme Catalana or Basque cheesecake? Basque cheesecake. Would you do a lunch vermouth or a late night churros and chocolate? Light-natured and chocolate. I think Vermouth is about to blow the head off you. I'm not used to it. I can't do it. So, Jamie, our question is, which of those is the sexiest, do you feel? I think with a nice cover, the Manchengo cheese can be really beautiful. Especially if you can get some pan and aveola. I just want to say areola. That's nipples. If you can get some bread and some areola. No, she means the nipple area. I mean the nipple. She means the nipple. I know why I mean the nipple.

42:20She wanted sharp and sexy food. That's all we've got. And there's nothing sexier than my nipples. Yeah. And I think that means the goodie bag is yours, Jamie. I think it does. Yay! Thank you. The goodie bag is yours. And it's saucy. It's saucy. Lovely. And Jamie, thank you so much. That was so fun. Thanks for having me. A round of applause, Jamie, Leo, Don, and our lovely party. Thank you. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.

42:54Nick: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.