Maisie Adam is absolutely delighted with our spiced leg of lamb

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1:14Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hart. What were you doing then? You were doing something.

1:20Nick:I've got... Don't touch it. It's not... I basically the other day was eating something. You know, when you eat normally, you put the fork in your mouth. I managed to miss my mouth and stab my lip. So it's sort of a little bit, and I've just realised I haven't got any lipstick on, but it doesn't matter, it's fine. It doesn't matter. It doesn't matter, guys. It doesn't matter. So I just, you know, and so when it's like sore, anyway, it's all fine. You must have been really aiming, like... I don't know what I did, but I just went, ah! You really wanted it in there, yeah. Pierce the face. Bloody hell, you're starving.

1:52I just wasn't concentrating. I was doing my normal, you know... Not concentrating. Yeah. But do you get a lot of chef injuries? Burns? Chopping your fingers? No, I don't have that too many.

2:03Nick:I do sometimes use a spoon to cook. Like my metal spoon. I like that. So sometimes you'd be basting something or you've put it in hot water to check the salt content and you forget it's basically metal and then you put it on your tongue and you're like, ah! So occasionally I do that. But no, generally, one time I did think, oh, I need to get those beans out of the water. I'm just like mental put my hand in the water what? I don't know you know I thought I'd just get in the back I just went I went oh my god just like oh my god crazy and it's lucky I don't go near the kitchen no no it's fine yeah luckily you're not in the kitchen that often yeah exactly this is our Easter episode it is indeed so may I be the first person to say Happy Easter Angela Hartner Happy Easter Nicholas Grimshaw do you like Easter?

2:55Do you enjoy Easter? I do like Easter. I'm thinking Easter.

2:58Nick:We always do a family get-together. Did you used to like it when you were a kid? Because I always used to be excited about it because there was quite a few fun things in the lead-up to it. I went to a Roman Catholic school, so I loved, as a homosexual child, Ash Wednesday. Well, you must have loved that on your forehead. Because I loved the drama and I loved the ash on my head. Like, I loved basically applying makeup. Good Friday mass that went on for, like, three hours. That was the longest mass that we were all made together. Long Good Friday mass. Palm Sunday. Palm Sunday. So that was like the one before, right?

3:34Yeah, that's right, Thursday. And you make the cross out of palms.

3:36Nick:The palms, yeah. Keep them for the following year. Keep them for the following year. It's all coming back. Loved all that. Not allowed to eat meat on a Friday or Good Friday, and you had to fast a little bit. Yeah. And then basically stuff yourself Easter Sunday with chocolate. Yeah, and then you just eat chocolate from like 7 o 'clock on Sunday morning. It was. We have Maisie Adam with us today. Yeah. Maisie going to be here in a moment. She's great fun. Have you ever met Maisie Adam? Just met her now. Just met her. Yeah. I like her a lot. She feels very down to her. She came in, said, I'll have a cup of tea.

4:07Nick:She said she didn't want wine, but we'll see in a minute when we give her some roast lamb. Yeah. She might with a bit of lamb. Do you remember when we won a podcast award last year? Yes, I do. Maisie Adam hosted that podcast award ceremony. Oh, lovely. Yes. So you know her quite well. Yeah, because I attended. Yeah, okay. All right. Thank you, boy. and which point well you've won it too I know where is it I don't know oh you've got it okay great I thought you had it on your shelf no I have not no no I did win one once and I did genuinely leave it in a Chinese and I lost it totally lost it yeah true story true story went out left it yes so Maisie Adam with us in a second but we should talk about seasonality imagine it's a great time for food Easter Well, we're going to talk about lovely wild garlic.

4:56Nick:Oh, yeah. Yes, yes. Well, I've eaten wild garlic. Yes. Many a time. Never, ever, ever cooked with it. You've probably walked past tons of wild garlic because it's readily available. It's easy to cook with. It's basically like a green, and you can put it through things, so you can just wilt it down with other stuff. So we're going to have asparagus now with maizey and some broccoli, and we can throw this in at the end, and it just wilts down with it all. Or you can make a lovely wild garlic pesto. So what's really good is not as potent as your normally garlic. It's just much lighter. It's just literally the leaves.

5:29Nick:It's just literally the leaves, yeah. And also you can get little wild garlic flowers, which are really lovely as well. But where we got the restaurant in Limewood, it's all in the forest. They just go and pick tons of it. But it's a really short season, so it's now for about a month or so. But you can freeze it. And if it's not available, it's available in some Waitrose. But if not, you can get the frozen stuff all year round and then use it just to finish stuff. So if you made a little salsa verde, you could put some wild garlic through that. You can put it with your asparagus, put it through a risotto.

5:57Nick:Loads of stuff. There you go. OK, shall we get our guest in? Yes. Let's do it. Let's welcome Maisie. Yes! Hello. How are you, Vinny? Hi, Maisie. This is lovely. Thank you so much for having me. Thank you for coming. Thank you, Maisie. Nice to see you. I'm excited. Yeah, I'm excited. I'm starving. How are you? Very well, thanks. I'm admiring the kitchen. because me and my fellow, we've just bought our first place, but it is a pile of rubble. Right, okay. Is it a house flat? It's a house. Okay. But it literally was like an old lady house and we're gutting it. Yeah. So at the moment, me and my husband are living with my parents.

6:40Yay! Yeah. Hello to your mum and dad. Which I should say, she's watching. We're incredibly lucky to be able to do.

6:53Okay, time to welcome our guest, Angela. Yes. We welcome today a comedian and podcaster who, like you, has a background in the food industry. Oh! It's very serious. Okay, right. Maisie Adam once worked in an ice cream van. Round of applause for our guest, Maisie Adam, everybody! Thank you, guys. Welcome. Thank you. Welcome. Welcome. It made perfect sense for you to be here. Yes. What with the past experience in the food industry. Yes, extensive industry experience. Yes, yes, yes. Well, welcome, baby. Thank you. Thank you for having me. Cheers. Oh, yeah, cheers. Welcome. We're going to start with an Aperol Spritz.

7:31Cheers. Absolutely. This is the earliest I've ever had an Aperol. I feel like if you are to drink early, that is quite a good one. I've had a sip of that, and all I can hear is Jess Glynn hold my hand in my head. I'm on a flight. I'm ready. I'll see you at baggage replay let's go amazing let's go amazing and when you came in yeah you were checking out our kitchen yeah that's like where my eyes immediately go to at the moment because me and my husband we've just bought our first place it's just rubble at the moment it's so stressful every time the builder like sends us videos which like my husband loves I find it genuinely anxiety inducing because it's like oh we can't turn back now because you've just swung a digger through it I should say as well whilst this is happening me and my husband we're living with my parents excellent yep it's great it's really nice my mum likes to do movie night once a week so the four of us sit on a four seater sofa and watch a film that's lovely it's nice it's nice but I've said I think two months yeah two months my husband he says that's optimistic oh right how long have you been with your mum now one month okay Oh, right.

8:44About three weeks too much. Yeah. And it's really weird because you go back to that dynamic of when you last lived with them, which was when I was a child. Yeah. So, like, genuinely this happened the first night. She'll be so angry I'm telling this story, but I'm going to do it. The first night that we moved in with them, my mum was like, oh, I need to show you the dress I'm going to wear to your brother's wedding, which at this point was still three weeks away. Yeah. I get in the shower. I'm a 32 year old woman naked in the shower washing myself and I turn around and my mum's walked into the bathroom wearing the dress just like thought like fascinator and all and I was like like immediately trying to cover everything up and my mum was going well I've seen it all before I was like yeah but crucially the last time you saw this I was sick it looked different and I needed your help cleaning it and I'm a grown adult lady just trying to shower

9:53and like she was really putting it on me that I was weird for finding it off she was like oh you're so sensitive clopping out of the bathroom in her heels

10:07is the dress good though? it's great dress Great dress. That's what we want. Great dress. Brilliant. But boundaries were drawn. Boundaries were drawn. Well, not long to go. Famously quick of renovations. Yeah, absolutely. I think that was actually the thought process as I looked at the kitchen and was like, can I move here? Can I just live here? Just have it. Is this okay? Just live here. Just do it.

10:27Nick:And he's deciding everything, both of you together. Yeah. He had to do all the colour schemes and the whole, you know. So Mike's colourblind. Oh, excellent. So that's the whole thing. He just keeps going, what about this? And I'm like, that's horrific. and he's like why it's nice it's nice and red i'm like that's green and i want to obviously talk about your career is there an ice cream van yeah vendor actually it's the industry term please yeah yeah so when i left uni when i graduated and i moved back home with my mom and dad i did ice cream studies I did a year abroad in Italy singing Just One Cornetto.

11:09You've got to learn the trade.

11:21My actual degree is just slightly less respectable than that, actually. but I moved back home with my mum and dad and it was around the time I decided I wanted to give stand-up a go. My degree was sort of like in acting really and I was going up for auditions, not getting anything. Moved back home, felt really kind of like, you know, one step forward, two steps back. And there was a bloke who lived on our road who used to run the village pub and he'd now gone into like mobile bars. So he used to set up these big bars at like agricultural shows in York. and he'd just pay you really good cash in hand to just serve pissed-up farmers at the end of the night.

12:00Great, easy money. And then he moved into, he bought like a couple of ice cream vans and he was like, we'll just park them in Millennium Square in Leeds. And when Wimbledon's on, on the big screen, you can serve strawberries and cream with Pimms. But no one in Leeds wanted that, they just wanted Mr Whippies. So fine by me, because I wasn't having to try and make it look nice and make all the Pimms, which is just chopping up fruit and putting it in booze. It's a long, it's laborious for quite small reward, I think. Yeah, I think so. Whereas that, easy, easy. Bobber flaking, thank you. So that's£12.

12:44So, yeah, and I just, I used to hand out these ice creams and then people were like, oh, you need to do this competition called So You Think You're Funny. and that's like a sort of newcomer one. And I looked up who'd won it and it was literally like a who's who of who I'd grown up watching. Peter Kay, Aisling B had won it not long beforehand and Tom Allen, like really good comics. And so I thought I'd enter that to see how I got on. And I got the phone call whilst I was in the ice cream van to say I'd made it to a semi-final. So I had to pull a sickie for the semi-final and then I got through that to the final.

13:18I had to pull a sickie again. I know I was the worst employee for my really bad really really flaky no pun intended and before you came in we were talking about the British Podcast Awards oh god yeah which Dish won thank you thank you thank you very exciting I was there you were there and Rosalind noted noted so it wasn't because of you no no no but who it was it was in the Indigo at the OT which is the smaller room at the O2. So in the big room. Gaga was in the big room. Lady Gaga, yeah. Yeah, I sort of optimistically thought we'd be sharing a dressing room. Or at least we'd sort of cross paths.

14:00Yeah, oh, what are you doing? Yeah, because you know, when you watch like the Brits and it's all like, I know now that they're all done sort of as a bit, but it's always, you know, Jack White will just bumping into Harry Styles. I thought, oh, you know, I'll go to see Gaga beforehand. Yeah, I'm doing the podcast awards. It's pretty big. I loved it that it was good you were very very good thank you it was sort of it's strange because they've got a balcony in that room and loads of the winners were on the balcony so you had to sort of announce who'd won and then they'd have to get out of their road seating so it's all that excuse me excuse me excuse me shimmying to the side and then you could see them either get the stairs or worse get the lift you could see people pushing a button and waiting for the lift and I was just having to be like let's keep that applause going let's keep it going but wasn't there something like

14:51Nick:20 or 30 awards oh yeah yeah at least it's only just finished Macy's come straight she's come straight from the O2 she's come straight from it it's been a long night Gaga's finished her tour yeah it was one night for Macy that before we talk about your tour we should talk about food and we should talk about your food likes and dislikes and time is needed I feel for these because they're pretty incredible So it's effectively like four key statements, we've realised. Kind of like a sort of political manifesto, if you will. Okay, you absolutely love any kind of pie. Yeah. As in main course pie, not an apple pie.

15:30Not dessert pie, main course pie. You think paprika is the best spice. Yeah, I just, I really like smoky flavours. Right, okay, yeah. I've only had, I think, about five cigarettes in my life, but I think I've got the palate of someone who smokes 40 a day. Oh, right, okay. the smokiness yeah it works do you like a smoky drink like a mezcal I'm all over it absolutely all over it love it's like neck in a bonfire yeah for you Maisie Adam salmon is the goat of all fish yeah that's your fish yes definitely yeah well it's just so you can do so much with it can't you I say that you can smoke it that's where I'm that's where I'm that's it you can cook it that's it yeah I love that I just I just like, it's very nice.

16:17And also, to me, I'm embarrassed to say this to you, Angela. No, don't. All the other fishes taste the same to me.

16:24Nick:Absolutely, no, but a lot of people, like, you know, a lot of them are all a similar family, like hake and cod, you know. They're all flaky white fishes. But salmon's definitely got its distinctive flavour. I really loved smoked salmon quite a lot. This is going to make me sound like the sort of most middle-class student, but I told my granny, you know when you tell, like, a relative one tiny piece of information, and they really run with it. I think once I was at my granny's and she gave us some smoked salmon and I was like, I absolutely love smoked salmon, granny. It's fantastic. And it was in the holidays at uni and when I went back to uni, she gave me an entire salmon to take back on the train back to Southend on sea.

17:04And I lived in a really like rough bit of Southend. So like just turning up with a whole smoked salmon. I'm just like, yeah, this is from my granny Muriel. She says it's fine to be shared around the house. Is that this book? Yeah, literally everyone in my flat was like, who's this salmon taking up the entire fridge? And finally, your guilty pleasure is cheese on toast with an illegal amount of HP sauce on thick brown bread, but any will do. That was mouthwater in that description. Yeah, absolutely love it. Absolutely love it. Had it yesterday and was literally just like, this is life, isn't it?

17:39This is what life's about. Cheese on toast with HP sauce. Yeah, absolutely love it. I do like it I had it with tiger bread yesterday Oh nice Thick tiger bread And that was Yeah I do love HB sauce Is there any time You're ever in the kitchen At Morano And you're plating everything And you think F***ing hell I should have just done Cheese on toast But some things You just are

18:00Nick:Some things you just want You just want them Toast I got home from work The other day And I was knackered And I was like People over cooking And I ended up having Just toast With butter and salt And I thought I'll just have a slice And then another slice I had six slices. Six slices of butter butternut. And then I was like, you can't beat it. No. Oh, no, it's the best thing. Your dislikes come in two different shapes. Yeah. Firstly, noodles. Yeah, I just find them tricky. I find there are a lot of complication for quite limited reward back. Yes. Like the texture, I find fine. The taste, I find fine.

18:38Yeah. But it's just, it's a lot of prep and it's a lot of then like, I think I don't like not being good at stuff and I still haven't mastered noodles. And I don't like looking like a tip. I remember one inter when we were younger and we'd see people laughing like takeaways in American films and thinking it was like really aspirational. So I used to want to learn how to use chopsticks. In America it's a real, like it's used in media a lot, isn't it? Yeah. This guy's in the city, he doesn't have time to cook. No way. Whereas like in the UK, it's like, oh, she's left him. It's a bit depressing, yeah.

19:19Chinese for what? Yeah, a bit depressing. Needles on the sofa again, is it? Your other dislike was, only two, which is good, was that you absolutely hate the flavour of peanuts. Not allergic, but a pure hatred. Yeah, but like genuinely, I find the smell of them minging, taste of them even worse. I find that it's one of those, like, flavours. I have a bit with Rocket, if it's in that. I can only taste that. It's so overpowering. It's overpowering, yeah. Yeah, what do you think? Peanut butter are a problem for you? Oh, yeah, minging. Yeah, yeah. I've had that before thinking it was Biscoff spread.

19:58Put it right in my mouth. Disaster. Yeah, I immediately taste it here. Oh, right, yeah, yeah, yeah. Right, I'm going to get you something that's got no peanuts. Okay. Lovely, thank you. Well, whilst Angela gets your peanut noodles ready, we should talk about your... We got likes and dislikes for drinks. A card just for drinks. Yeah. Which is our first. Wow. Really? No one else have a card? Yeah. I like all the different again. No, we're not judging. It's an intervention. Yeah. You said an apple or spritz, hence why we're having this right now. Yeah. You said it's basic, but you love it. Is it basic?

20:32I feel like it's just become a bit more... I think it used to be like cool and quirky in Italian. And then it's become almost part of like hun culture, hasn't it? Oh yeah, maybe, yeah, a bit of a date. It's now occupying the space that I think porn star martinis used to occupy. Of like, the girlies are out, they're ordering the Afro. They're on it, yeah. Okay, yeah, you're right. Do you know what I mean? Yeah, yeah, yeah. I think a bartender goes, when you order an Afro spritz. What do you think, Ange, as a Michelin star chef?

21:01Nick:No, I think... You have to say that, Ange. No, because, you know, I had them all at my wedding. Did you? Every year we had Aperol spritz, wine, but everyone, because it was a lovely sunny day. Yeah. And the amount of people that said to me afterwards, oh, those Aperol spritz. They are great. Because it's lovely. And it smells, it's like summer and spring. It's summer in a taste. I think, yeah. I just love it. Don't let people put you off. Yeah. You order one, you order one. Do you know what it is? I think when I met my husband, he was, I say this all the time and it does sound like the song, but he was working as a waiter in a cocktail bar.

21:34They're good lyrics. He was. We should write that down. Write that down. Anyone got a pen? Because he's like from the cocktail world. And he's not snobby about it. But I always feel like if I'm in a cocktail bar and I go for an Aperol spritz, I feel like, oh God, is it the equivalent of going to a restaurant and going, I'll just have toast? Right. Yeah, yeah, yeah. I know what you mean. Because they want to be giving it all. No, but I think when they're good, they're good. Yes, that's true. And when they're hit, they're good. And there's bad ones and there are good ones. You can tell the bad ones.