Jodie Whittaker surprised with our tagliatelle with asparagus, peas, shallots & capers

0:00Jodie Whittaker:At Waitrose, you know you're a food lover when the summer desserts you take to the park have juicier plot twists than your true crime book. Make it a summer to remember with our dreamy range of number one summer desserts. Like the Alfonso Mango Dessert with a realistic crunchy shell filled with creamy mango mousse and zingy passion fruit curd in every bite. And the rich Madagascan Vanilla Ice Cream rippled with tangy blackcurrant. Available now at Waitrose, the home of food lovers. Selected stores and lines subject to availability. Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.

0:43Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartner. Hello, Angela Hartner. Hello, Nick Grimshaw. Have you got any giggles today?

0:51Jodie Whittaker:No, no. No, no, no. I'm just conscious that when I move stuff and went like that, you'll be going, Stop coming! Stop it! Keep still! Let me tell you, dear listeners of Dish, Angela Hartnett is a tapper. Fidgeter. Fidgeter and a tapper. So today on Dish, that wasn't even real. Was that intentional? Poor Anthony, who does the sound on this podcast. Well, he's Tottenham, so. Oh, unbelievable. That's already the root of the tapping. Jodie Whittaker is with us on Dish today. Very excited. And actually we'll be talking about football with Jodie Whittaker. I know, she's a big Arsenal fan. Big Arsenal fan?

1:28she's also the star of dear england which there's two episodes of it out right now you can see the rest as they sort of come out over the next few weeks um but you will know jodie whittaker for being the star of broad church doctor who yeah she's pretty good isn't she at being in the right things yeah and so jodie here momentarily first i wanted to talk to you about something that i saw and i immediately thought of you which was the world's biggest tiramisu did you see this did You see that? It was sort of like swimming pool size. It's nuts, isn't it? Tiramisu. So I've got it here. The world record for the longest tiramisu was broken.

2:04It was made by 100 Italian chefs at the Chelsea Town Hall, over 440 metres in length. I could eat that. That would be ridiculous. You don't even have a sweet tooth. I love tiramisu. Tiramisu's not too sweet, though, is it? Yeah, but not that. Very moorish. I'm just trying to imagine the size of it. How many feet of tiramisu could you do? Oh, my God. I mean, you know, not even one foot. Oh, don't be soft. Come on, no. Come on. How much tiramisu could you do? Right, say it was lasagna-sized, yeah? Oh. Right? A third. A third. A third? Honestly, I couldn't. It's creamy. I could eat my height in it.

2:43Don't be ridiculous. I could. All right, we're going to try that then. I'm gluttonous. I'm going to make a tiramisu's counter-size there, because that's about your height. But thin, not that thin. Oh, here we go. I could do like a brick, width of a brick, six foot long. Six foot long, all right, we'll do it. We're going to challenge you to that. End of this, well, there's no end of season now. No. I'll figure it out at some point. Maybe that's the Christmas special. Yeah. We just have a bit of music. Yeah, we're just going to see it. No guests. My friends at their wedding one day did a Swiss roll the size of the length of this room.

3:16And about 20 people carried it out. Oh, I love a Swiss roll. Yeah, there you go. Oh, I'd rather a Swiss roll. No, you haven't turned in a suit. That's what you said you'd do. Before we welcome Jodie Whittaker, let's talk about an ingredient that we're going to be using today. We are. Something that genuinely, and it might be stupid in saying this, that I don't know what it is. I've eaten it. No, lots of people don't know what it is. I don't know what it is. I've seen it on a menu. I've eaten it. Polenta. Polenta, yeah. I'm like, sure, I know what it is in terms of etiquette, but... It's perfect for you because it's gluten-free.

3:44It's a maize flour, which is very finely milled. Yeah, there it is. Lovely yellow colour. And you can get white polenta as well. Yeah. So it's like a corn meal. Yeah, it's, you know, it's very fine and very versatile, I think, polenta. You can use it in desserts. You can use it as a savoury. And as I say perfectly, we're making a lemon polenta cake today. So it will act like the flour. And so you have the almonds in it and the polenta and it sort of holds it together. So acting like that starch there. And then you make it and you can make big tubs of it. You know, you want that giant pan. You can make massive pans of it.

4:18And it takes a long time to cook. You can get really quick cooking polenta so that takes about five, ten minutes. Or you do the old school way, which is a big wooden spoon and it takes about 30 minutes to make and then you serve it. I love it. Pour it onto a big plate and with stews. So it's more like a mash. Yeah, it's like a mashed potato. It's the carbohydrate. And then when it sets the next day, you can slice it, fry it, have a little bit of bacon, a little bit of cheese on top. Is it quite big in Italy? Huge in Italy. Yeah, huge. Northern Italy especially. I look forward to having that later on.

4:51Marvellous. Should we get Jodie Whittaker in? Let's do it. Yes! Hi! Hi, Jodie. How are you? I'm all right. How are you, Karen? I'm really excited. Are you? I love when you arrived. I was coming down the stairs, Jodie was going up the stairs, and she's like, starving. Starving. That's all I say every week. You're our perfect guest, then. I'm a method today. Yes. Oh, wow. Yeah, I am. I'm prepared. I might be Beauty and the Beast, Beast at the end of the table. Yeah, I know. Well, come on in. Come and sit down. We'll sit you down and I'll make you a drink. Oh, no. I'm attached to something. Oh, hold on.

5:28I'm attached to a knife. No, you're not. It was a corkscrew. I was attached to a corkscrew. This holy jumper. Should we welcome our guest, Ange? Yes. Let's do it. We have with us a wonderful actor as our guest on Dish Today who brings sort of all the essential ingredients they feel for an episode of Dish. Loves food. Perfect. Loves all food. Love that. The researcher at Allsford loves a chat. Loves a chat. I can already sense it's going to be good. I think we won't have to do much today. No, it's a day off for us. Yeah, it is. As we enjoy an hour-long presentation from Jodie Whittaker. Hi, Jodie.

6:06So, all my favourite things. Right, please, tell us. Welcome to Dish. I'm so excited. Oh, excellent. Can I have it yet? Yeah, of course.

6:14Jodie Whittaker:Cheers. We're starting with a Hugo Spritz. Cheers. Cheers, cheers, cheers. Thank you, Jodie. Cheers, Anne. Cheers, yeah. We're starting with a Hugo Spritz because you were like, well, you were like, I'll have anything, which I really love. I love when a guest is like that, that's open-minded. I've got no allergies. Yes. I'm also not squeamish about food. Yes. Fine with textures, fine with everything. So you'd try anything once, wouldn't you? Yeah. I've been to Bangkok and there was a few things on stalls that I was like, you know what? Yeah. I might not do that. Might not do that. Yeah, like a full cricket.

6:52Yes. Something like that. But I'm pretty much... Have you done anything like that? Like cricket, scorking? I've done cricket. I've done, well, guinea pig, remember? Oh, yeah, guinea pig. Guinea pig in Peru. It was just her mates, guinea pig. We want to talk about a few things. We want to talk about Dear England, of course, which we're going to talk about very soon. But I wanted to talk about the Jodie Whittaker Day because I've heard that you are quite no nonsense, no messing. Get on with it. That was what I found out about you and I really like that. What's an average day in the life like for you, Jodie?

7:28Are you quite like, oh, we're going. I am a nightmare. I'm awake instantly. Yeah. Good mood? I have a thing where I don't need to warm up. So my mood is whatever it is, but I'm always in a kind of attempt to be in a good mood but I can instantly be a part of any conversation. So if someone's in my eyeline at 6am, I think all the chats that maybe they'd like to build up to about three hours later, I just want to do now because we're up, we're ready, we're going. We're going. So I'm very much a up, full chat. I don't understand that thing where people need to warm up. I don't understand the idea where you just don't have form.

8:11I just think I've got form someone else needs to have form even if the sun hasn't risen and I can keep going and keep going and I like to be continually busy always and have you always been like that? yeah I think I don't like this will be the longest I will have sat down for ages and then use someone in the house that starts a task and will finish it because I like to start them and then I get distracted by a different one I think I can really hyper focus on something that probably in hindsight had absolutely no relevance to the day. And will you finish it though? No. No, me neither. No, no, no.

8:47But I've started so many fun things. Yeah. I can't finish a conversation. I think that's the main thing for me. Yeah. As I've just talked to my best mate today and when I got off the phone, my other half said, oh, how is she? And I went, oh, do you know what? I don't think we got to the end. So I don't, we talked for about 45 minutes and I don't know if any sentence or thought was continued, but we did talk for 45 minutes and I did so much achieving in that 45 minutes. I literally multitasted like a mother f***er. I was like, it was on loudspeaker, there was things banging in the background. Cleaning cupboards, ironing, the whole lot.

9:27I love it. I love it. I love it. Your list of drinks that you liked listed out, and I love this, cocktails, beer, wine. Everything. So all bases covered there. All covered there. You do love wine. We're going to talk about wine a little bit later on. And I saw that you said that a wine shop is quite like a bookshop. Yeah. So you take it as serious as like... Oh, I love it. I just, I'm fascinated now by the fact that there's so much creativity in it. So, you know, I bought a bottle of wine before based on a label and it turned into one of my favourite wines. There's a Napa wine called Prisoner.

10:08Right. And the label is a work of art. And then if you're like, oh, that wine company is amazing. They've got another one called Saldo, which is what their machine's called. And you type in a word and it goes, and then you can stick it. Oh, like they're printing the label. That's it. It's a completely empty bottle and it just says Saldo across it. And you're like, what the f*** is this? But I just purely, we bought it because the label looked like something in a gallery. But just people are so creative. like now in that sense of there's so much, it's not just generational wine, it's like people changing careers and going into it.

10:43And I'm here to drink it. And you're here to drink it. Well, thank you for drinking it. Exactly. Because they always say don't judge a book by a cover. I think probably do. But I think it's quite important. And wine do. Yeah, but I also think, as you say, they're taking it a step further. Yeah. Like there's a friend of ours that makes wine in England. They make English wine on the South Downs. And they had this dog called Noodles and he's no longer with them anymore. So they make this rosé. and when you look through the bottle is where you see the label and the name noodles. You know what I mean?

11:10So they've really put thought into it because it used to be in the vineyards with them and it's all that sort of stuff and that makes me want to buy because I think there's a story behind that. There's a story, yeah. Or even the thought and the effort and taste level. Yes, exactly. You know, when you see a restaurant with bad font, you're like, I'm not going to go in there. It's lighting. You just wouldn't. And lighting. I'm so easily offended by a lightenscape. I just thought, why would you? I don't want to sit in fluorescent light. No. And I'd be much happier to be like, I can't see you. I'd pick that over.

11:43All right, put a big light on. I could put your big light on. Or a down spotlight so everyone just is like... It's my crown. Want to see my scalp? Yeah, it's tough. Now, your food loves are truly food loves because there was no hates. But I love this list because you started when we always ask our guests to suggest what they like and we say what you like, what you dislike, what you love so we can develop something. Jodie said, I love, love, love all food. All food. But you said Italian pasta dishes, definitely your favorite. That is Angela's area of expertise, I feel. You love a steak, tartare, noodles, Thai curries, Japanese, Mexican, French.

12:28You love cheese, you love herbs. You love a bit of spice, medium to hot. And we quote... So specific. Love. Love Middle Eastern food. Your best friend is a veggie and a great cook, so you love vegetarian food. You also love pudding and you have a sweet tooth. I like a commitment to flavour. You know, some people like quite, you know, like say a piece of white fish with like green vegetables. And they would go and pick that. I would need... More. Yes. Yeah, yeah. Because that'd be all right. It would be all right. You need a really good peppery olive oil. You need lemon. I need there to be something that I went, oh, this is what that is.

13:06Yeah, yeah. But yeah. And have you always loved food? Was it a big part of like growing up and having nice dinners? I am going to throw my mum under a bus. And she gets thrown under a bus all the time when I've ever done anything foodie based. I was brought up on some absolute shit food. I cannot believe that like now, I mean, she is a kind of, you know, just in that thing of like, That is not okay. You can't send kids to school with that. I mean, I was allowed basically to just take what I wanted. So I'd have white bread, I'd have cheese and onion crisps smashed in the middle of it, which I'd jump.

13:41And that would be a sandwich. Primula cheese sandwich was my absolute go-to. Oh, yeah, and it would be like this little toothpaste. The tuby one, yeah. I was allowed to put, I'm still a fan of Nutella, but it was my lunch at school, like my packed lunch Nutella sandwich. I was like, brilliant. Got some calcium. But my mum is, we've always been, we were a really busy family that was like, it was always a microwave dinner. And I love my mum's pieces. She's extraordinary. She's not a cook. And so now I am such a snob. I'm such a snob. You know, just that thing where you're like, I think the venge drum has been going a bit long.

14:24You know, just that. They just, they didn't need to be in the water. They could have been above it. But I can't, I can't cook. So that's the problem is I can't cook, but I've got all the notes. Do you never ever do it? You just truly are the guest? There's just no point because like if I'm, well, I can't cook. And also my husband's got questionable timing when it comes to cooking. So we have our dinners where people are, my mum always says, is Christian cooking? I'm like, yeah, she's like, I'll have a little sandwich before I get there. So she just, because it'll be like, it's 9.45. five so there is a bit of there is a questionable time since 12 she's like i'll have a little sandwich i love that i love that but he's you know he's good at it i'm just oh he's good at it i remember when jamie oliver remember when he did like 30 minute meals yeah i remember when that book came out everyone was like trying it and like proper into it there's a telly show and one of our friends was doing it and she was like it was we were like two and a half hours in or whatever No.

15:25And her husband was like, I thought it was Jamie's 30 minutes meals. And she was like, yeah, he didn't include fag breaks, does he? And she's like, with her apron on. It was like two and a half hours. Yeah, I know. I was like, oh, okay. Now we do ask what you'd like for your tea or what you'd like to be cooked. You said that you love surprises with food. So you get your menu here on Dish, but it's all a surprise. So it's a full surprise menu for you today. I'm really into forced fun. Yeah. Well, hello. So are we. I'm really excited. It's all a surprise. But you are someone that won't Google a menu before you go somewhere.

16:05No, absolutely not. Just a surprise element. No, you know what I've ever looked at the menu before. Okay, why? Why? We've got one here. Yeah. I like the surprise, but I also know that I'm a perfect audience for it because I know I can't do it. Yes. So that's the thing. So if you get people on, you must have hundreds of people that come on that actually cook as well. Yeah, we do. No one is scoping. But you will have people that come on, but I think the best thing for me is, it's like going to a gig. I love going to a gig because I can't play an instrument and I couldn't write a song to save my life.

16:37So all of it is a joy. So we like the surprise element. That's good. That is fantastic, yeah. Do you, Andrew, are you someone that can do a surprise tea like you could open your cupboard and make a living? Yeah, you were a planner. No. No. We don't even really plan dinner parties. We have a lot of people over. We'll wake up and go to the market and then say, okay, what's that? And then we'll figure out what we're going to make. Oh, that's nice. That's stressful to me, that. And then there have been times, in all honesty, that sometimes I've got home and I've done it, I can't be bothered to do the dessert element.

17:07And this is where a great local restaurant is the best. I'll go to Faroe Cooks and John. I said, what have you got on your dessert menu? Oh, come on, give us four portions of that. Come on. I'm here. Yeah, there you go. Do you tell people? I do after they've gone, this is amazing. It's delicious, you know. I know, I was caught with them one time. I couldn't be bothered to cook, so I went and bought loads of different gazpachos at the supermarket, tipped them all together, mixed them with loads of basil, olive oil and tomatoes, served them all. Everyone was like, this is delicious, Angela. How do you make that?

17:35Lied through my teeth as to my mum, my brother, my aunt, going, oh, yeah, I marinated all the tomatoes last night, chopped them all up, had the vinegar, all of this. And so I tidied up and I put all the plastic containers in the dishwasher, you can imagine. Everyone gets up to clean, opens the dishwasher. And then my friend said to me, she goes, what's worse? One, you're so sad you keep the plastic containers. Two, you blatantly lie to every single member of your family and close friends upstairs. So when she comes around now, Liz opens the dishwasher, goes, just check him. Just check him. Have you actually made anything?

18:09Just check him. You can cheat a little bit occasionally. Oh, wow. Now you have had tomato sauce and crisp sandwiches. You've also had great food experiences. We heard that you went to Fat Duck and had sort of an emotional response. I mean, it doesn't take a lot for me. So I think if I was someone who didn't cry most days and then was actually, you know, had made a living out of crying, it would probably be more of a thing. But I genuinely was so emotional because the whole thing of it was such an event. It was, you know, it involved earphones. It involves nostalgia. it was everything about it was like a fairy tale of creativity and i found it so emotional i literally did this it's moss i love moss so whilst angela is getting our surprise meal ready um as you are a wine fan we thought we'd get you to choose the wine yeah we've got three different wines that all will work perfectly with what we're going to eat today.

19:16So we've got a dry rosé, some dry whites as well. But which one do you want? So we thought you could try them and then you could be the wine pairer on... The sommelier. The sommelier. Which one would you start with first? I'm going to start with the rosé. Okay, the rosé is a Provence rosé, pink grapefruit, lychee, peach, wild raspberries, balanced out with a zesty minerality and a beautiful pale rosé made just for Waitrose, this one. That is beautiful. Yes. And tastes absolutely of summer. I mean summer water rosé season the Groslogris Groslogris is what you're going to have now an ancient and rare grape like me where then it's a crisp white smells gloriously appley and it doubles down on the fruit in taste as well there are also hints of flowers in this in the Groslogris we'll edit out any wine gulps that is delicious I've got a strong favourite at the moment okay okay and then the final one the Jodie Whittaker will be tasting to pair is the Caricante from Sicily.

20:17Another ancient grape, which thrives in the volcanic soils of Sicily, cause an eruption of citrusy, herby flavours. So this is a delicious, refreshing wine, which is quite complex minerally. It's between this and this for me. Okay, the Caricante or the Rosé. Yeah. If you peak too soon on a Rosé, it's a long summer, isn't it? Right. It's only May. It's only May. Yeah. I think we should do that. That is the loved and found caracante from Sicily. So yeah, a minerally, I've not tried it, but I love a mineral. I do. What are we having here that Jodie's about to tuck into? So we have a tagliatelle with asparagus, peas, shallots and capers.

20:58And it's a recipe by Diana Henry. It's so beautiful. Oh my gosh. It's really. I like how you are in there. It's so like tangy. Lemon. Yeah, it's so zester. There you go, you see. So tell us how you made this. So you start off a little bit of butter in the pan, Add some finely chopped shallots and garlic. Sorte that down until it's nice and soft. And then you add some dry vermouth and you let that reduce down. Then after that's reduced down by half, you add your double cream, chicken stock or veg stock, if you want to do veg stock, and let that reduce down. And while that's reducing down, you either steam the tips of your asparagus or you can cook them in boiling water.

21:33I cook them in boiling water. And then all the little rondelles, you know, the choppy bits at the end, I use those from the stalk. So once your cream and stock and everything's reduced, you add your peas into there, you add your capers in there, touch of lemon juice. You cook your pasta, toss that into the sauce with all the asparagus and then finish it with some black pepper, parmesan and chives at the end. It's so beautiful. Like for you, how long would that take? If you did dried pasta, which generally takes about 10 minutes, you could make the recipe in that time. Maybe 15 because of the chopping.

22:07But if you did your chopping first... But all the reductions and everything is like... Because it's small amounts. You're not reducing like pints of the stuff. You know, you're only reducing like, you know, 200 mils. And that, in a big pan, it reduces really quickly. I love peas with pasta. I do, actually. I really, really do. Yeah. And you need the lemon to cut through the cream. I was going to say the lemon. Because otherwise it can be a bit too rich. But I think the lemon makes it... But the creamy pasta is not what I'd always order. No, me neither. But the lemon and with like the... You know when you go to places where they make their like carbonara?

22:37like a, well actually you're not meant to put cream in camp there No you're not, Jodie don't upset me now, come on Jodie No you don't put it in, but it's very parmesan-y isn't it? Yeah, lots of parmesan pecorino and it's the egg yolk that makes it really rich You know like if you go and they've like cut a hole out or something Like a big cheese wheel It's delicious This is amazing. I heard that after you made it and you wrapped the asparagus Oh yes, you did, Diana tells you so once you've steamed them or blanched your asparagus, she puts them in a tea towel to basically take off any excess water.

23:10Oh, yeah, yeah. Because otherwise, if you added like watery, if it had all this water in the vegetables, it would just dilute all the sauce. So that basically takes all the water away. Can you put it in a spinner? We've got a spinner thing. You probably could actually, but I think if you do it in the tea towel, it keeps the heating and the greenness of it. So you're doing it, you know, it's once they're cooked, you wouldn't necessarily want to do that. It's asparagus season right now, but if this was something, you know, maybe people are listening to this, I don't know, in the future in a winter.

23:37Would this work without the asparagus? Are the asparagus key? I think it's quite good. It's lovely crunch, but you could do it with beans. Like, you could do it with green beans. You know, you could do something like that or flat beans you could do. Not baked beans. Something about asparagus, though. But the asparagus makes it works with the lemon. It's like a fennel. I love fennel. Yeah, you could probably do it with fennel. You just need to cook it a lot more. You do, like, slices of fennel. And the chives, did you just chop in at the end? Chop in at the end, yeah. Well, if you want to make this, Jodie Whittaker is going to be making it next week for all of her friends then you can get all the ingredients on waittrolls.com forward slash dish recipes the recipes on there as well is there a video?