Joe Wilkinson, bolognese and a Villa Antinori

10:17Joe Wilkinson:Yeah, of course. Like all good chefs. And then I cook it for ages.

10:26Angela:Yeah. Like, I mean, hours.

10:29Joe Wilkinson:Yeah. And it goes really, really dark. Right. And then I have to keep my other half, Petra, away from it because she will want to make it better.

10:41Angela:Oh, but how can she make it better?

10:42Joe Wilkinson:Well, she usually secretly tries to put, like, milk or cream in it because it's so rich. Yeah. It's unbearably rich. I'll be honest, I only really cook it when she's away. But if she's away for a week, I will have it three times. and I'll cook it separately each time, yeah. Oh, wow. And it varies, but it goes really, really dark

11:06Angela:and quite gloopy. Is that quite good to make it go dark, Ange? I noticed that yours is quite dark, I would say, Ange. Yeah, that's less tomatoes, but yours, I think, is the marmite and the bottle that make it go dark. Is it quite a lot of marmite, you, Peter? It varies. Is it very salty?

11:23Joe Wilkinson:Oh, lovely and salty. Lovely and salty, yeah. And mine sometimes does develop a skin.

11:28Angela:Oh, okay. Have you ever experienced colonnade skin? No, never. No? You never lived, Ange. That's the best bit. And what do you do? Do you fold that back in with it? No, you use it as a face mask. Yeah.

11:43Joe Wilkinson:This is one of the tricks. This is going to make the Waitrose website... Explode. Yeah, this is going to be massive. I put so much water in... Right. ...that you can almost see the bottom of the pan. there's so much water in it but over the hours it reduces it reduces and you get the skin all the way down the side and that's lovely

12:09Joe Wilkinson:that's the best one that's the good one that's the good one I think after all these episodes

12:13Angela:that was the first time I've heard Bolognese skin we've been doing this podcast wrong we've been doing it wrong my confidence is sky high again yeah Bolognese skin So the rest of your likes and dislikes, it kind of became like a collaboration because your wife Petra chipped in with some extras. Some of this is written in third person. Joe didn't do that. That was Petra.

12:40Joe Wilkinson:Okay.

12:40Angela:So prawns, prawn cocktail, prawn cocktail crisps.

12:44Joe Wilkinson:Yes.

12:45Angela:Yes. Your prawny.

12:46Joe Wilkinson:Yes, she said that one.

12:47Angela:She said that one. But I do.

12:48Joe Wilkinson:I do like them.

12:49Angela:You love burritos. Actually, Mexican food, all of it.

12:53Joe Wilkinson:Yeah, I said burrito and she said you like all of it. and I said I do.

12:56Angela:Yeah, you do. Agree. Hard agree. She's saying it and you're like, no, you do. Yeah. And you also love slow roast meats, pork, lamb and beef brisket.

13:06Joe Wilkinson:Yeah, yeah. I like well done food.

13:10Angela:Okay.

13:11Joe Wilkinson:Yeah, and if I roast meat out, I like to know it's been cooked. I don't like, I'm suddenly feeling like a philistine. You know, when it's cut and it's red in the middle. Yeah. that's not for me

13:26Angela:that's alright there's nothing wrong with that you see you like braises you like slow cooked meats which is delicious yes braises and you get more flavour from that as well that's why I like them there you go you knew it yeah are you when you're in a restaurant are you would you ask Petra do you think this is cooked

13:41Joe Wilkinson:yeah 100 %

13:42Angela:Misha always asks me if things are cooked yeah

13:44Joe Wilkinson:yeah will that be will that be cooked for ages yeah yeah but also what happens a lot this is terrible when we go out for dinner If the menu's here, the first thing I see I like, I go, I love that. Right. So I never like it. The first or second thing, I go, oh, yeah, I love that.

14:01Angela:So you don't overanalyze the whole menu? No, but Petra will go, oh, look, they've got, you're like that.

14:09Joe Wilkinson:I go, oh, no, I will have that. So she'll do the rest of the menu. Because I just see the first thing, I get really excited about food. I do love food. I get really excited. And I heard some of your other reps talking about people that eat really quickly. It frightens me how quickly I eat. Right. Because Petra will say, slow down, enjoy it. And I go, I am enjoying it. That's why I'm eating it so quickly.

14:41Joe Wilkinson:So I'll be eating slower today, but just to let you know, it's for you guys. It's for us. Well, you eat as slow as you can. I can't put that on your website. Joe, we can wrap this up quick.

14:52Angela:We can get it down. Get it out. Watch the adverts. Yeah, we're done. We can get it done quick. We can get it done quick. Also on your loves are smelly cheese, sausage and chips, chicken Kiev, all chocolate desserts. The only dessert you will eat is a chocolate dessert.

15:08Joe Wilkinson:Yes. God, I found out like three or four months ago that carrot cake's lovely. Okay. So good, but it sounds awful. It sounds terrible. Awful. Yeah. Awful, but I had some of that recently. But I will, again, see the chocolate one. Right. Won't see if this is chocolate and blah, blah, blah. The rest of it's blah, blah, blah, blah. I mean, chocolate, blah, blah, blah, blah. It's just the chocolate. It's the chocolate. Yeah, and then I'll have the chocolate, blah, blah, blah. But I've been to a couple of dinner parties recently and I'll go, oh, the dessert's like carrot cake or something. I'm out, I'm out.

15:46Joe Wilkinson:But politely I'll say I'm out. I always go, God, I'm so full. I'm never full. Never, ever full. But they go, oh, we've got carrot cake for half of them. I go, oh, I'm ever so full. I'll get some chocolate on the way. But I've started to try. I was never a dessert person. Yeah. Started to try carrot cake. That's a tick. Yeah. But a lot of them weren't. I do not like apple pie.

16:13Angela:Do you not? No. I'm loving it. Even with the Bramley apple, which is slightly sour and not so sweet. Don't matter what apple, I'm out. Also, you love Sunday roast, including roast potatoes made from boiled potatoes that have been frozen before roasting. Yes. Wow.

16:27Joe Wilkinson:Yeah. I've gone around saying, and now this is going to sound bad with you here, Angela. No, I'm sure it doesn't. I say, and I realise it's a lie, I say, this is what chefs do. Okay. That's what chefs do. And I think I might be lying.

16:47Angela:You can do that.

16:49Joe Wilkinson:Yeah.

16:49Angela:So what is it? You get the... So you boil them and then freeze them. Yeah. And then you cook them from frozen or you defrost them? I don't know. Well, what does chef do? You don't freeze them. But can I...

17:01Joe Wilkinson:You don't freeze them. You mustn't.

17:02Angela:Well, I know some people have, and I tell you, it saves time, you see.

17:05Joe Wilkinson:Yeah.

17:06Angela:Like, if you're doing a Christmas lunch or the roast that you love, you can just get them out of the freezer, put them in there, not having to peel them and boil them and all the rest of it. I'm normally up against the clock going, got to get those sodding potatoes in the oven, so I better be quick.

17:17Joe Wilkinson:I like to batch mine months before. Do you? Label them. These are, yes. I've got a potato freezer. Big open one. I would love to see that. What were those freezes called? Chest freezer. Chest freezer. Like a muffin.

17:34Angela:Yeah, it's a chest freezer, yeah. And finally, this is a great one from Petra. If you're having a takeaway that evening, you must know about it, what it's going to be in the morning so you can think about it all day.

17:48Joe Wilkinson:I love thinking about a takeaway. This stems from, it's the thing I will start an argument about. Right. So if we're saying, oh, it's Friday, we're going to have a curry.

18:00Angela:Yeah.

18:00Joe Wilkinson:So obviously I'm thinking about it all day. Your choice is what you're going to have. Yeah, just it's a nice feeling. Yeah. You're going, oh, we're having a curry and I'm getting excited. Yeah. We're having a curry. And then, say we're having a curry like half seven. Yeah. Sometimes she'll come in and go, I don't really fancy curry. Should we have a tie? Oh, my God. That's her.

18:29Joe Wilkinson:And I will go, what? She doesn't understand. Well, she does now. This was years ago. I'd rarely put my foot down. And I say to her, if we're having a takeaway, we don't change it. And she didn't... So I've heard her say to like her brother and stuff, no, we can't change it. We can't change it.

18:56Angela:We can't change it. You'll come mental.

19:00Angela:Joe, we're going to do your dislikes. Please correct us, but it seems like you didn't write any of this list whatsoever. Okay. Baked beans. You're not allowed to eat baked beans when Joey's in the kitchen. You hate baked beans? I hate them. Did something happen?

19:15Joe Wilkinson:I just think they're absolutely awful. And, well, this happened yesterday. We went for lunch and we all had jackets. It was, and she, in front of people she said this, which I think was mean. She went, I was going to have the cheese and beans, but I won't.

19:41Joe Wilkinson:And everyone was like, why do I want to eat it? And he'd go, eel, eel, eel get all weird. And I'm like, because I'll go, I've taken, I've eaten food in a different room when people have had baked beans.

19:54Angela:I do know what you mean about beans. I can handle them now, but I did have a long time in my life where I hated them. And you know what I ate came from, I think, touching a plate. Yes. Putting it, like going to wash it up and the bean touching me.

20:09Joe Wilkinson:Yeah, that's why I used to, when I was a waiter, I'd retch as I was taking people's, be like, are you feeling it? Are you disgust? Are you disgust me? Getting it out of my fingers. And when I see, like, waiters or waitresses and they kind of grab everything, their fingers are in the stuff. I'm like, ah, can we not have him? I hate it.

20:35Angela:But I have that now with that all food. Even if I've ate it and loved it, if I touch it before it goes in the dishwasher and I get gravy on my hand, I'm like... It's toxic. It's like it's toxic. Happily eat it, but do not want it to touch me.

20:49Joe Wilkinson:I feel like we're in the minority, though, because I do a weird thing. Obviously, I finish, like, 15 minutes for everyone else. And I have to do this thing where I have to pretend like I'm being really helpful because I, like, see the remnants of my plan and go, get that away from me. So I'll go, shall I put this in the sink? And then I'll grab everyone's plates to finish because I don't want to see their gravy or anything. I'm like, oh.

21:13Angela:As soon as I've finished eating, to be fair, I want that plate away.

21:16Joe Wilkinson:Yes, that's what, but I get it away. But Petra will go, here he goes. Watch this, everyone.

21:24Angela:Alongside Baked Beans for your dislikes, it says that Joe gets very upset when he spots a raisin in a flapjack. very upset

21:35Joe Wilkinson:I'm coming across well

21:36Angela:aren't I very upset yeah I can't stand it don't like that you don't like fish where you can see the head no no no no stewed fruit and crumble for Joe Wilkinson no any meat that he's not well done yes you don't like anything that he's served al dente alright I've just put it back on yep very tricky today I really like getting partners to fill this out. I think that might be a new way of doing this, Ange, because it's the honest truth. Because he wouldn't say... I get very upset when I spot a raisin.

22:15Joe Wilkinson:I wouldn't have even brought it up.

22:20Angela:I think we have to make partners do it.

22:21Joe Wilkinson:I feel there's some stuff going underneath the surface with her.

22:27Angela:Anything that Petra doesn't like that you'd like to get off your chest?

22:30Joe Wilkinson:Yeah, me by the way.

22:36Angela:Food is here, Ange. Food is here. Look at this. Thank you. So this says, this is called the best bolognese. The best bolognese. That's the name of this recipe. Martha's, yes. Martha Collison. Yes, Martha Collison. And it's her recipe. I've slightly tweaked it, but yeah, Joe, eat away. Yeah, get involved. Can I ask a question?

22:56Joe Wilkinson:What's the etiquette on finishing food here?

22:59Angela:You can finish it. Eat away. There's more in the pan as well. There's more.

23:05Joe Wilkinson:I didn't want to be the only person who... Oh, no, we like to... No, no, we don't have this finish. Does everyone else use a spoon? Oh, yeah, a little spoon full. I'm very aware of everything I'm doing. No, don't be aware.

23:15Angela:Don't, just do what you want to do.

23:17Joe Wilkinson:That's lovely. Oh, and...

23:19Angela:This is lovely.

23:21Joe Wilkinson:This is the second best bolognese of it, right?

23:28Angela:I know, I didn't put any marmite in it. That is the one criticism I had. Jess needs two or three dollops of marmite in it. I think Danny Dyer puts marmite in his. There's definitely a thing that people put the marmite in. There's definitely a thing. So no marmite in this. Tell us what went into this bolognese end. So I do carrot, onion, celery, garlic. What? What? Carrot?

23:53Joe Wilkinson:What? Hold on. Really? There's vegetables in here. Yes. What? Just fill it out. Yeah, fill it out.

24:01Angela:Fill it out a bit. Just...

24:02Joe Wilkinson:So go on. So carrot, onion, celery, garlic.

24:05Angela:What do they call that again? Sofrito. Sofrito. So really finely chopped. What's that? It's basically the three carrot, celery, onion. They call it sofrito. And it's sauteed basically down, so it's long and slowly cooked for about half an hour. God, with no colour. Yeah, you really chop them really fine.

24:22Joe Wilkinson:Yeah, you can't eat random.

24:24Angela:No.

24:27Angela:Done on purpose. There you go. And then I added some pancetta, some bacon into there. That's lovely. I do that. Yeah, you see? Do that. Sometimes. Then I added some wild mushrooms, some dried porcini in there. Wow, it's really... It's gone over it. Wow. Done, done. So you do the dried mushrooms. Yeah, dried mushrooms. And you soak them first. Soak them first, yeah, because they've got more flavour. Then I think the fresh ones... And how long did you soak them for? Oh, just for 20 minutes. So come in what? Just water, hot water. Water? Yeah, water. To make them wet again? To make them wet again, yeah, because then you can chop them up nicely and then they hydrate back up and get the flavour there.

25:10Angela:Then I add my diced rump steak and some pork mince. After that, I've got my tomato puree, my crumbled stock cubes. I am like you, Jo. I've got my beef stock cube. Don't do a chicken one. bay leaf, rosemary, and then a little bit of red wine, which then, you know, cook off all the alcohol, and then cover it with water, like you do. Oh, wow, so I wasn't that far. Yeah, no, you weren't that far. No, it was very similar. And then again, cook it long and slow for a long time. Oh, do you? A couple of hours. Oh, yeah. And I do do something that Petra keeps wanting to do to yours. Don't say raisins. No, a little bit of milk at the end.

25:45Angela:Don't normally, but I followed Martha's recipe. Yeah, this is insane. See, I don't normally, Joe. I'm normally with you, but I followed Martha's today. So what's the milk? What's the sounds behind the milk? The thing about the milk is it tenderises the meat and it cuts through the acidity of the tomato. And Medea is your gluten-free pasta. That's the brand. It's really good. Currently at Waitrose. Oh, come on.

26:04Joe Wilkinson:I've got a question about tomato puree. Again, I might have made this up.

26:10Angela:I love the fact you're just making it up. I like this.

26:12Joe Wilkinson:Do you have to cook or heat up the tomato puree before you put it in? You can cook it in it.

26:22Angela:Ah. No, no. So what you can do is when I added all my meat and everything, or even if you'd put it with your vegetables, put your tomato puree in them before you add any stock. Because then when you saute it in the pan and move it around, then it's cooking. Yeah, that's what I thought.

26:39Joe Wilkinson:So I'll put it in with the onions. Does it make it less bitter?

26:42Angela:Yeah, less bitter and less tomato, you know, like that raw sort of tomato. Yeah, exactly. Sometimes it tastes too like...

26:47Joe Wilkinson:But when I do stuff like that, like I go, oh, I found out you cook it, like the tomato puree with the onions. Yeah. I can never taste any difference in anything I ever do. Right. If I change the herbs in it, I'm talking about Spagg Bollard. Yeah. Whatever I do to tweak and is fine tuning, never tastes any difference.

27:12Angela:Can I be so bold as to think it might be the Marmite that's sort of overpowering it Can I say how dare you?

27:21Joe Wilkinson:How is horrible, but of Marmite going to overpower? Affecting the flavour. How very dare you. What? Couldn't be that. What am I on?

27:38Angela:We're doing a red wine with bolognese.

27:41Joe Wilkinson:Yes.

27:41Angela:A classic pairing. Yeah. Joe, you have an alcohol-liberated red wine.

27:48Joe Wilkinson:Liberated. It's called Zeno.

27:49Angela:So it's a Cabernet-style red, which is apparently vibrant, spicy, and smooth.

27:56Joe Wilkinson:Smells like red wine.

27:57Angela:Yeah, you smell like red wine, no alcohol. And we have the Villa Antinori. Which is delicious. A Tuscan wine. Yep. Delicious. Very delicious. Antinori, very big, famous Tuscan winemakers. Make some of the best wine there. Have you tried it?

28:13Joe Wilkinson:Have you tried this non-alcoholic one?

28:14Angela:I haven't. Is it good?

28:16Joe Wilkinson:Really good. We'll try some. Cheers, Joe. Cheers, Joe. It's good health. Thank you for having me. Here's to Bolognese. I like your wine glasses. They're missing the bottom bit. It's a shame, isn't it? Getting straight to the bud check, you know. Did they snap off? Well, that is the minute post.

28:32Angela:Time to hold, aren't they? Like that. They'll edit them. If you want to try this recipe, or get any ingredients, or the wine, you can get this in Waitrose, or you can go on waitrose.com. Would you like any more?

28:44Joe Wilkinson:No, that's lovely. Thank you.

28:45Angela:Dish recipes. Hey, we should talk about the Waitrose Christmas advert. Yes. Because you, Joe, are the star of it. Yes. Congratulations. There's also someone called Keira Knightley in it as well. Yes, she was nice. Yeah, she was nice. She'll do all right. She's lovely. And it's out today, the day that this episode comes out. You may well have seen it already. If not, you can find it on waitrose.com. go and watch it on there full length it's a proper film well it's a short film

29:16Joe Wilkinson:yeah 95 minutes it drags it really drags

29:23Angela:it's four minutes off but you can watch it on Instagram or go and watch it on their website we were treated to a preview screening of it me and Ange down at the Odin on Leicester Square for a moment I went no no it's a great Christmas ad it really is and people love a Christmas ad

29:43Joe Wilkinson:it's funny isn't it they're like iconic aren't they there's sort of certain brands where you go they're going to do a Christmas ad because I did last year's one as well and they were like I was just I was playing the weird uncle and then they went do you want to come back with the this year Keira Knightley falls in love with you sorry say that again have you been drinking yeah so that's the Christmas miracle It is, yeah.

30:09Angela:And I like that it's really funny. I think it's done so well. And really funny. But it's not... I did feel emotional, but it's not forced sadness. No. Because, you know, sometimes the ads, like, they start and it's like a rabbit that's been in a car. And you're like, oh.

30:24Joe Wilkinson:I like those ones.

30:25Angela:Here we go. Or, like, you know, you start, like, you know, like, someone's lost a teddy bear and you're like, oh, here we go. But it actually did make me feel emotional. It did. It really, really did.

30:38Joe Wilkinson:I can't think about anything about an advert where a rabbit's been hit at the start of it. I'm running through the... I don't know, I think that was another supermarket.

30:47Angela:In the advert, you make a turkey pie as kind of a love language. Yes. I would fall in love with someone if they brought a lovely pie to my door like that. Would it work for you guys?

30:58Joe Wilkinson:Yeah. One of my favourite teas is still Chicken Kiev chips and peas because Petra cooked it for me. where we'd been going out for about three or four weeks and then she said, I'll cook for you. And she just said, I'm doing chicken, kia, chips and peas. And I went, I think I love you. Can't beat it. And so, like, it really is. It really is. And I do always think about that when I have it. And that's, you know, 20 years ago. And I was like, it's, you know, the fact that when someone cooks for you...

31:30Angela:Yeah. Well, it's a lot of effort to do that. And I think it's the way... Well, they always have that whole thing, you know, when you're ill, people make your chicken soup and all the rest of it. It's a way of caring, I think, of people showing their love. I think if you have to cook for people you actually love, it never feels like a chore. No. And you'll always want to do it. On a Tuesday, it does. As the plates chucked down.

31:52Joe Wilkinson:I've had a long day just to think and go to bed.

31:55Angela:But how was going to work with Keira Knightley in the waitress?

31:58Joe Wilkinson:Yeah, that was weird. No, she was lovely. but I've sort of it was a weird epiphany where you know when you meet someone and you go see why are they so massive why are they so famous you go oh that's why she just has a sort of an aura and you kind of there's a few people I've met and worked with where you kind of go what are they doing I don't think they're doing anything and then you watch back and you go oh that's really good and I'm sort of gurning next to them and you're like almost invisible next to them, even though you're going like that, and you're like mesmerised by it. And I was like, all right, yeah, she's got something.

32:42Angela:She's got something.

32:43Joe Wilkinson:I can't believe I've said this, I have to kiss her, and I've never felt more sorry for a human being.

32:54Joe Wilkinson:I was like, you didn't read this bit, did you? When you agreed to do it.

33:00Angela:and how is that day when you have to like kiss you know a massive movie star how is that day

33:06Joe Wilkinson:on set well i was like this is mental this is insane so i went kissing people's weird isn't it and uh she went yes it is and i was like oh amazing great because i thought you know she because she's like beautiful and a leading lady she's obviously kissed lots of people i haven't weirdly.

33:31Joe Wilkinson:And so I thought it would be like ten a penny for her, you know. Yeah, blah, blah, blah. Yeah, it's just work. But she was like, yeah, it's really weird. But that was like just before the sort of first take. I just blurted it out. I went, it's weird, isn't it? And luckily she was cool with it. She was like, yeah, it is. But for the day of a film and a kiss, I realised you talk about anything and everything except your kiss. What are you having for your tea? Yeah. The M for your tea is so weird. It was brilliant. It was very natural. It felt great.

34:03Angela:So you didn't look weird.

34:04Joe Wilkinson:It was easier for me because she kissed me, of course.

34:09Angela:Oh, I'm obsessed with Joe Wogan's name.

34:11Joe Wilkinson:Yeah, yeah. Not one more time, Kira. That's enough. Yeah, please. Kira's like, oh, we should do it again.

34:16Angela:Oh, you're not happy with that take again, Kira. And so that's your second Christmas advert. So are you a big fan of Christmas? We've already started the preparation of excitement.

34:29Joe Wilkinson:I think for years I've always pretended like I'm not bothered about Christmas because I think it's cooler. Okay, all right. How are you feeling now?

34:37Angela:Oh, I love it. I love it. I can't wait.

34:40Joe Wilkinson:I know, but you know, it is cooler to be a kind of... Oh, yeah, anti-Christmas. Yeah, yeah, but I really love it, yeah. And I think you're kind of... The older you get, I think it's... And who's cooking, you or Petra? Do you find this, if you cook like a big meal like that, by the time you've cooked it, you just sort of really don't want to eat. Yeah, I do feel like that. And I felt that on Christmas Day is horrendous. Like, to have been running around, you go, if I've got everything you need, then you go, oh, I can't be arsed to eat.

35:07Angela:I'm cooking this year, so I need an Ange. I'll be on speed dial. Well, yeah, ideally like to get everything done. The day before. Freeze your potatoes. Freeze your potatoes. They should have been frozen in February. Freeze them. Joe's already got 2005. You want him walnut size.

35:28Angela:Joe, you came to comedy later in life. Yes, I suppose I did, yeah. And when you were younger, did you like comedy? Were you watching stuff on the telly that got you going?

35:39Joe Wilkinson:I was obsessed with it. It's a funny thing to sort of think you could do that for a living. It's so remote. And I think if you speak to a lot of people that have done a bit of telly or acting or comedy or whatever, there's usually someone in their life who kind of opened the door for them a little bit. They go, oh, my auntie was a singer or something like that and they sort of go, oh, right. Obviously, it can be a job. But for most people, I think you go, I don't know how that happens over there. So you're just a kind of fan. And then I was turning 30 and I just thought, I've always loved comedy.

36:12Joe Wilkinson:And I couldn't think of a way into comedy except for stand-up. And I'd been watching stand-up for years but I didn't know you could write on staff or you know blah blah blah so I just did that as the is the only way and I did it as a one-off thing I hadn't planned to it's a job it was like a bungee jump sort of thing so I did this gig and then it just spiraled from there and I didn't tell anyone for about two and a half three years I was doing it and I've just started doing a bit of stand-up

36:39Angela:again and I do not know how I had the energy yeah it's a real marker of age right because I'm like

36:46Joe Wilkinson:if I'm going out in the evening to a gig, by five o 'clock, I cannot think of anything worse. I'm like, I've got to leave the house. It's awful. And I'm really tired and stuff. So like, Petra will go, you're quite tired now. Maybe don't do anything for two hours. Have a little nap. And it's literally, I have to have a nap if I'm going to gig in the evening. It's a long day, isn't it, to be awake?

37:11Angela:It's a long day. and you're doing a documentary on sitcoms i believe yes i don't know how that's happened still might take it away from us so this is david from your podcast yeah david and myself and and it's you looking at all the great british sitcoms and meeting the people that have made them and

37:30Joe Wilkinson:yeah yeah the idea is is myself and david we've written together for years and we've both been lucky enough to be in sitcoms and we're obsessed with them and we had this through our podcast chatterbecks we've we were always talking about like david loved to go like one weekend he'd just driven to the cul-de-sac where they used in ever decreasing circles so we were talking about that yeah yeah and he said i went where the hell and i was like okay that's brilliant and then a few weeks later i then took him around the allotment in only falls and horses where peckham springs was because it was filmed in brighton and we were we were loving just going to these places and then we kind of pitched the idea of going behind the curtain of like our favourite sitcoms.

38:14Joe Wilkinson:But the idea is, I'll make this magical sort of day out for him where we meet, we go to 40 Towers locations and meet people who worked on it. And so it was like, it was lots of surprises for the other person, basically. Oh, that's lovely. Lovely idea. Yeah, it's really sweet. We found it really stressful though because having a surprise done for you is really, really stressful. Oh, yeah.

38:37Angela:and then you said

38:38Joe Wilkinson:it was meant to be really like a lovely moment every time we were like it's coming so that kind of the tone of it changed we just bickered for two weeks

38:52Angela:and you meet Ricky Gervais on the show yeah

38:54Joe Wilkinson:and he performs oh it's insane yeah because we especially David has worked with Ricky for years and I have as well and so he agreed to come on the show and yeah he starts like being Brent. Right. So we're just sat in a room like this and then he starts playing one of the songs as Brent and we're like... Yeah. Because he doesn't really do Brent, you know, like this. And we were like, okay, this should get us a second series. Yeah, there we go. There we go. Keep playing. We are getting this, aren't we? It also weirdly turned out to be very emotional as well.

39:35Angela:because it's like looking at life and all your memories

39:38Joe Wilkinson:yeah it really sent us back to like why we fell in love with them and yeah it became there was something there's a lot going on under the surface we realized of like I hope we had quite a few epiphanies about like David was remembered suddenly like his dad laughing at 40 Towers and him sort of when he was little kind of listening do you remember you used to listen to the telly on you know because you'd been sent to bed Yeah, on the stairs. Yeah, yeah.

40:06Angela:Of course, yeah.

40:06Joe Wilkinson:And so all these things, all these emotions sort of came up and it got quite like emotional for the pair of us kind of remembering why we'd fallen in love with them.

40:15Angela:I can't wait to see that. Do you remember what the show was that reminds you of Child of Us? I think of a TV show now. Sweeney. Sweeney, yeah. Because it was, you shouldn't have been watching it, but you did sneakily watch it.

40:25Joe Wilkinson:It had that da-na-na, that music, but you know. Did you ever stay really still?

40:30Angela:Yes. They wouldn't notice you. Yeah, exactly. And it'd be past your bedtime, you'd just say.

40:35Joe Wilkinson:It's a worry if they don't notice, isn't it? You just keep really skilled.

40:39Angela:Or you'd have an empty and grab a cup of tea and they'd be like, when you finish that tea, you go to bed and you'd be like doing fake tea drinking. It's been empty for ages. When can we see the Magical Sitcom tour, by the way?

40:50Joe Wilkinson:Next year, I think. Oh, next year. I don't know about it. I know, I'm really good at promoting stuff at the time.

40:59Angela:Joe, should we do your fast food quiz? Yes. Oh, yes. Okay. This is my favourite bit. Is it? Okay. Joe Wilkinson, there's no help from Petra on this. So what's your favourite way, quick fire, to eat eggs? Oh, scrambled. What's your favourite sandwich filling? Marmite. It's not. It's easy. Just Marmite. Marmite added. What's your favourite form of potato? Roast. Roast.

41:26Joe Wilkinson:Favourite herb? Oh, dill. Favourite crisp. Of course. Oh, prawn cocktail crisps. And frazzles. Oh, a few there. What's your favourite chocolate bar? All of them. Genuinely, genuinely don't mind any of them. What is your favourite pasta? This. Yeah, you've got a little. This. Favourite Sunday roast? Beef brisket. Okay, yeah. Is that good?

41:50Angela:Yeah, good one. What's the best item on a roast? Oh, spuds. Correct. Spuds, yeah. Correct. What is your favourite thing on toast?

42:00Joe Wilkinson:Marmite. What's your favourite pizza order? As many different meats as possible. I'll go, what's got the most on it, meat-wise? Yeah, okay.

42:09Angela:Meat-wise. And do you eat all your crusts?

42:12Joe Wilkinson:Okay, this... I knew there was going to be a pizza order. I knew it. I do the crust first. Do you?

42:19Angela:That's bizarre. Wow.

42:22Joe Wilkinson:And the thing is, at my age now, I don't care. I want to go for a pizza with you, Joe. I want to witness that. We went out for dinner to this lovely Italian on the seafront in Brighton.

42:36Angela:Yeah.

42:36Joe Wilkinson:And with some people that, you know, you know them, but you've not really gone out for dinner that much. Sure. And I don't care. And I looked up and two or three people were going... And then I saw Petra explaining it away.

42:56Angela:Joe, we come to the end of the show question. So when the waitress goodie bag, All you've got to do is answer the question in this very expensive envelope. Is there marmite? Oh, God. He's got a phone. Don't worry. He's got a phone. Okay, Joe, here we go.

43:10Joe Wilkinson:What is the capital of Peru? It's Lima.

43:17Joe Wilkinson:Hi, Joe. Thank you for coming on Dish and sharing your love of bolognese. You're welcome. It was right up our street. To win the Waitrose goodie bag, please just answer this one question. How is the mousy craze catching on? And should we do one here? Yes, it's going, it's taken over the world. What the hell is this? Well, you know what a mouse is. No. No. Stop mucking about. No. You know what a mouse is. Oh, yeah, of course we know what a mouse is, yes. A mousy. Oh, a mousey. No. Mousey. Mouse, yes.

43:56Angela:Mousey, no.

43:57Joe Wilkinson:We'll explain for the very few people that don't know what a mouse is. Okay. A mouse is disgusting. Go on. I don't know if this is a wind-up. Never heard of a mouse. Everyone's heard of a mouse. You know this selfie? Yeah. Is that? Well, I've invented something which is a mousey, which is a mouse-ized view, basically. So imagine a mouse has taken a photo.

44:20Angela:Yes.

44:21Joe Wilkinson:That is called a mousey. So you put the camera... I usually use edge of a wall or my shoe. And you take the photo from... If we took it from there, it would be a mouse's view. A mouse looking off. Yeah, so imagine a mouse has taken a picture. Yes, not you. It's called a mousie and it's literally gone viral. Oh.

44:45Angela:Wow.

44:46Joe Wilkinson:Yeah. I can't wait. I think you're the only people who have not heard of it. I've never heard of mousie. Wow.

44:51Angela:Have you guys seen it in there? Yeah, they have. No, they have. They have. They're unlike you not to have. Yeah, they have. They have. They definitely have. Losers that we are. Okay. Well, should we do a mousie? Should we do a mousie then? Let's do one. I'll show you.

45:08Joe Wilkinson:Shall I show it with shoe? Or do it on one?

45:10Angela:Whoever you think's best, Joe. There you go. With shoe.

45:13Joe Wilkinson:With shoe. With shoe. We could do it from there.

45:16Angela:Yeah, sure.

45:16Joe Wilkinson:So, we usually... Okay, so we get up. So, you take your shoe off. You need... You have it. Yeah, it's good to... You need props. You need a shoe. It's better if you have a shoe. I've got two. If we put it here, like there. You elegantly lean the phone against the shoe. You press the thing and then you step back. Step back, hands. And then we have a mousie. Okay. This is literally taking over the world. And the great bit is you get to watch yourself walk back.

45:45Angela:Oh yeah!

45:49Joe Wilkinson:Which is always fun. I love it. Yeah, have a little seat. Oh, it's built on a little mouse. A mouse-sized view.

45:59Angela:Aw.

46:01Joe Wilkinson:Little mousies. It's a mousie, yeah.

46:03Angela:Oh, I love the mousie. It's literally taken over the world. I should put that on. I feel like the waitress goodie bag is yours. He took his shoe off. Thank you. He took his shoe off for us. Love that, Joe. Enjoy your mousie. I love that mousie. Yeah, that's brilliant. I wish you'll start doing it now. It's good fun, isn't it? Joe, that was so much fun. Oh, thank you for having me. That was so much fun. Thank you so much for joining us today. Let's round of applause, Joe Wilkinson, everybody. Thank you, Joe. Thank you for having me. That was so fun. Oh, thanks. So fun. Well, thank you to Joe Wilkinson for joining us on Dish this week.

46:40Angela:Before we go, Ange, I thought we should do some questions that our wonderful Dish listeners have sent in. This one is from Zoe and was titled, Tuna and Chickpeas, Thank You and Question. Dear Angela, thank you for this recent recipe you did on Dish. It was the one we did for Saran Jones. I made it last night, but slightly tweaked the recipe using spring onions instead of shallots, sea bass instead of tuna, and cooked down the beans a little more. It went down very well with my husband, who has the palate of a chicken nugget loving five-year-old. I do have a question to settle a score between me and said man-child.

47:16Angela:Last week, I made a lasagna with beef mince, but I also had some leftover and douja, which I added to the ragu. I thought it tasted lovely, but my husband complained as it was slightly spicy and said Italians would never add it. Is this true? Because my counter argument was that Italians don't like waste. Wow. True or false? So I need to set up the score and prove to him what's what your grateful forever dedicated viewer, Zoe. Thank you, Zoe. So, would an Italian add an juilla to a lasagna? I think certain Italians would, actually. I mean, traditionally, it wouldn't go in. If you were making it from Bologna, it would just be the normal bolognese and the bechamel.

47:59Angela:But in the South, they add everything to their lasagnas. So, one of my closest friends, Salvatore, he makes lasagna. They put meatballs in, they put ricotta in it, and they probably put a bit of spice. So, yes, it could work. It could work. And also, more importantly, I think the fact you said no waste, I think is the best part about that and that's your argument. So tell your chicken nugget husband he's wrong. Yeah, you chicken nugget. And there's also a question for me. What products do you use on your hair? Oh, it's a really good question. It truly depends. On a daily basis. Yeah, on a daily basis.

48:36Angela:And I have been in his bathroom, Zoe. There are many a product. Yeah, it truly depends. Sometimes I do, I'd say my most successful products is once you get out of the shower, put conditioner in, leave it. Oh, any conditioner or just the one you're using? I actually get it from Waitrose. Yes, there you go. And I use a Neil's Yard rose conditioner. Put that in, leave it. Thank you, Zoe. That's it. Thank you, Nick. Yeah, you're welcome. More hair news next week. Thank you for listening. If you do ever want to get in touch with us, feel free. We would love to hear from you, please. Dish at waitrose.co.uk.

49:13Angela:any cooking disasters any great cooking moments you want to show off about any questions get in touch with us

49:23Angela: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 if you do want to get in touch please do email your questions thoughts and suggestions to dish at waitrose.co.uk Dish from Waitrose is a cold glass production The home of food lovers.