Mawaan Rizwan, pork & mushroom tantanmen and a vermouth cocktail

4:37Nick:Yeah, I mean, you can. Sometimes you need to, but generally you have these mushroom brushes.

4:41Mawaan Rizwan:I have a mushroom brush.

4:42Nick:Of course you do.

4:44Mawaan Rizwan:Mish bought me one.

4:45Nick:I don't even think Neil and I have a mushroom brush.

4:47Mawaan Rizwan:Mish bought me one. And I was like... Did you do that first? No. But I was like, what the hell's that? and he thought it was a cute little brush. It was a mushroom brush. And I thought it was a brush in the shape of a mushroom, which it is. Yeah, it does, yeah, that's right. So I was like, oh, okay. Weird guess. But it's to brush your mushrooms. And I was like, oh my God, amazing. Yeah, we brush our mushrooms.

5:07Nick:Very good.

5:07Mawaan Rizwan:Do you brush your mushrooms? Dish at waitrails.co.uk. Let's get our guest in. Let's welcome Mawaan Rizwan. Okay, time to welcome our guest, Ange. Yes. We have quite the list in front of me on this card. Huge list. We have an award-winning actor, comedian, writer, dancer, visual artist and storyteller and a man who always has a boiled egg close by. It's Mouane Rizwan everybody! Hello!

5:32Angela:Welcome! Who told you about my boiled egg? I heard about the boiled eggs. Yeah, at all times. We've got some here. What is with the boiled eggs? I don't know. Bought eggs and carrots. Because I don't like snacking on crisps and unhealthy stuff. Healthy snack, protein. Yeah, but no one, apparently doesn't make you a popular person when you're in an edit room and you pull out a boiled egg. No. It wasn't. In an airtight room, apparently. With no windows.

5:56Mawaan Rizwan:There's a fellow DJ where I work who brings in their own boiled eggs and yeah, it stinks, man. It's bad.

6:02Nick:I love a boiled egg.

6:04Angela:Yeah, my dad does it. I come from a long lineage of boiled egg men. Yeah.

6:08Nick:Okay. Fair enough. Well, they're here if you need them. Thank you. If you need a little bit of a supplement. I like that you've prepared those. Yes, well, we look after our guests for the afternoon. Well, cheers and welcome. Cheers.

6:17Mawaan Rizwan:We're doing you a cocktail. So this is called a sharp dresser. Oi, this is the life, isn't it? Yeah, come on. So it's vermouth and Cointreau and lime juice, because we heard you like a vermouth cocktail. With your egg. That's so nice. That's very nice. I mean, it's three ingredients, but yes. Yeah. Yeah, but the ratios are banging. Yeah. That's what I'm talking about. Oh, yeah, that is good. It is good. I started today being like, not going to drink today a dish.

6:43Nick:Oh, did you?

6:44Mawaan Rizwan:Yeah. That lasted about ten seconds. we're very excited you're on and you know there's so much to talk about today as I said there's all these brilliant things that you do and we want to talk about juice and the new series of juice in a second because as I was saying to you just before I started I love it I think it's so brilliant it's so creative and we're so excited that there's a brand new series but before we get into that we're going to do your food likes and your food dislikes yeah sure let's get into it we've confirmed vermouth, we've confirmed egg is there anything else? do you take a snack actually Ange when you're out and about

7:17Nick:Sarah actually from production has got me into apple and peanut butter

7:22Mawaan Rizwan:right okay

7:22Nick:I decanned a little peanut butter into a plastic container and I have my little apple that's my snack that's protein again yeah yeah exactly

7:29Mawaan Rizwan:apple and cheese

7:30Nick:yeah that's always good you see love an apple

7:33Mawaan Rizwan:shout out to apples now you told us your food likes and dislikes Moan you could eat ramen every single day gingery broth jammy eggs spring onions grounding described it as a hug from the inside. Yeah. Yeah, yeah, yeah.

7:46Angela:I love having a bath. I love ramen. I love anything... Ramen in a bath? Wet and immersive. I like my food, I like my bath. Wet and immersive. I always talk about wet food. Whenever I go to a restaurant, I'm like, I don't want dry, I want wet food. Because it has to have liquid. I grew up eating a lot. My mum and dad were making curries and stuff. and it's just like if it's not wet it's not comforting yeah

8:15Mawaan Rizwan:I'm with you in the room but not with you on the bath

8:17Angela:always think I like a bath yeah don't like a bath

8:20Nick:oh no I love a bath too hard

8:22Angela:no

8:23Nick:well you can turn it no no but

8:26Angela:it's called a cold tap that first moment when you get in and all your cells are like tingling yeah yeah that that is a feeling I live for I used to have an ex-partner who used to like talk when I was getting in the bath and I'm like shut up I'm having a moment you know what I mean I just need silence and yeah.

8:44Mawaan Rizwan:And do you like it like near boiling? Like hot? Yeah, yeah, yeah.

8:47Angela:Hot. Yeah, I want to be borderline pain.

8:50Mawaan Rizwan:Wow. You also like cheese bakes, pasta bakes, parmigiana, nachos with four different types of cheese. Anything with stringy cheese in an oven. Yes, please. Praise be. That's what you've said. Do you like cheap cheese? Like, you know, like American plastic? No. No. No, I'm sorry, man. I just go.

9:06Angela:Because that stuff's not really stringy. No. I hate cheese sauce. You know when you go to like a festival store? And they put cheese sauce, even though the menu said cheese. That ain't cheese, man. That's watered down.

9:17Mawaan Rizwan:Pure cheese, you like. Not watered down. You love a few other things in everything. Garlic, tamarind, lime, marmite, inclusion in couriers, and yeast flakes. Yeah, I used to live with vegans.

9:29Angela:And it's a habit I just can't shake. Because we stopped eating cheese and we were just putting yeast flakes on it. And it really works. It really works. Tasty.

9:39Mawaan Rizwan:Are they the things that slightly move? They're like flaky.

9:42Angela:Yeah. They look a bit... Oh, no, this is going to ruin them for me. Yeah, don't do it. They look a bit like foot shavings. Yeah. Right. Sorry, have I really... Right, right, right. Great. You know what I mean? Yeah, I know what you mean. I got that.

9:53Mawaan Rizwan:Yeah. Bon appétit. Snack-wise, you said a walnut in a day when you're trying to be healthy, but really chocolate fingers.

10:04Angela:Yeah. Yeah. But also walnut in a day is amazing. I like to toast my walnuts. Toast them all, store them. And when I eat them, it's all like toasted and ready. Yeah, slightly burnt.

10:15Mawaan Rizwan:Your dislikes start with a great line, just two words, small portions.

10:19Nick:Period.

10:20Mawaan Rizwan:Have you had like a bad restaurant experience where it's like big plate and they're bringing it over and you're like, yeah, and then you put it down and it's like that.

10:27Angela:Yeah, it's like they're trying to take the piss. Do you know what I mean? If there was a small plate, a small portion, you know, fair enough. But I get the small plate thing when there's loads of courses. You know, I get that. Yeah. Yeah, but when it's just you've ordered one thing. and it's not enough.

10:41Mawaan Rizwan:You're not a fan of overly spicy foods. We have here that you want to be able to taste the food but not be in pain.

10:47Angela:Yeah, exactly. And I don't like when I go to someone's house and they make me spicy food because they're being very presumptuous because I'm brown on my life, spicy food. But yes, Pakistani food is very spicy. But I hate it when my dad made really spicy fish. I wanted to taste the fish. Do you know what I mean?

11:04Nick:Because it overpowers, it kills everything.

11:05Mawaan Rizwan:Yeah, and there's a limit. There's a limit. You also gave us a guilty pleasure that you actually have cooked up prior to being here together. I wasn't there. No, you weren't there. So do you want to run us through the quite complex recipe?

11:18Angela:Yeah, yes. You've taken notes.

11:21Mawaan Rizwan:Yeah, so I've got extra.

11:23Nick:Instant noodles.

11:24Angela:Yeah. Put a baraya in it.

11:26Nick:Yeah.

11:27Angela:And there you have it. And that is it. You have it. But do wait a couple of minutes because what you don't want is you don't want the baraya to be cold from the fridge. Yes. You want the soupy liquid of the instant noodles to just like soften and melt it a bit. And it is actually amazing. And it strings with the noodles. Yeah, yeah.

11:44Mawaan Rizwan:How was it, Dumaan's recipe?

11:47Nick:Well, we did it together. And actually, I was surprised that it was really nice. I didn't think, I thought I'd hate it. But actually, because I don't like burrata, as I told him. And so that worked for me because it melted it all down. I didn't get all that creaminess because I had all the flavor of the noodle soup. And yeah, it was good. You're welcome.

12:04Mawaan Rizwan:And you guys have filmed this? We filmed it. So you can watch this on dish. All the technique.

12:09Nick:It took us an hour. I mean, you know, it was very methodical. That's all of everything. Very complex. Yeah, very complex.

12:13Mawaan Rizwan:You can watch that on our YouTube channel if you want to go and watch that. Was this a recipe passed on from generations? Or was it like four o 'clock in the morning?

12:22Angela:I know. No, my ancestors have been doing this since back in the day. No, it was a hungover Sunday. I want cheese on my noodles. What cheese have I got in the fridge? Because she fancy. And here we are.

12:37Mawaan Rizwan:She's got barata.

12:38Angela:Yeah, she's got barata. She's doing all right now. She's got barata. Yeah, she's got barata.

12:42Mawaan Rizwan:Okay.

12:43Angela:But room temperature barata, I can't say this enough. If I go to a restaurant and you're giving me cold barata, that's not good enough. Level up. Do you know what I mean? He's right. Or if you get cold tomato.

12:54Nick:Yeah, another one.

12:55Angela:What am I doing? Don't put it in the fridge, right?

12:57Nick:Don't put it in the fridge, exactly. Don't. I know. It's like fruit. Don't put peach in the fridge. Don't put any of that stuff in the fridge. Don't have a fridge. Yeah, tight enough, yeah.

13:07Mawaan Rizwan:While Angie's getting our food ready, I wanted to talk about your time on Bake Off. Love Bake Off. You were asked whilst on there to do a hero in a biscuit form.

13:17Angela:I did Paul Hollywood.

13:18Mawaan Rizwan:You did Paul Hollywood?

13:19Angela:Yeah, I mean, do you know what? Is he my hero? I'm going to give you an exclusive here. No. What? Yeah. But I was doing some classic sucking up. I wanted to get those points, man. I wanted to get the, you know what I mean? and I do love his blue eyes like you know they do a lot for me crazy in real life

13:39Mawaan Rizwan:insane

13:40Angela:like really crazy you should see them you should see them in biscuit form well

13:45Mawaan Rizwan:I do have a picture of it here this was your homage to Paul Hollywood so run us through the recipe so he's skinnys brandy snap just like real life yeah

13:54Angela:and then I had to like obviously bake that to the perfect amount of time so it wouldn't crack yeah and then I had to get it out and while it was hot I had to like shape his cheekbones and his nose and stuff which is really hard The shaping's good. Do you know what I mean? I fancy this.

14:08Mawaan Rizwan:You're welcome. Yeah. And he's edible. Did you enjoy your time on the show? Did you enjoy cooking?

14:12Angela:I did. What I loved about it most, yeah, is that you turn around and they clean up after you because it's for telly, innit? They don't want to look messy.

14:19Mawaan Rizwan:Yeah.

14:19Angela:And that's my kind of cooking. Yeah. Like, my dream cooking is like, I cook on an island. You know, I turn around and someone's cleared the island. Ideal. That's Angela's life.

14:30Mawaan Rizwan:Yeah, it's a good life. That is Angela's life, yes. Did you practice at home? Because I did it and I practiced at home and it was really good. And then when I went on it, I forgot about the time scale. Did you practice at home?

14:42Angela:No, ain't nobody got time for that. I was just, I just thought I'd wing it. No offense, but like only losers practice at home. It was good at home. I did really enjoy it though. And my stuff tasted amazing. I felt like I was undervalued. I felt like Eddie Golding was the star pupil. and that's classic she's got head girl energy yeah but yeah her stuff looked good yeah but I tasted it and like I'm not being funny right but mine was just as good and so I've unfollowed her off Twitter and she's dead to us yeah yeah I will keep that beef going to the day I die yeah yeah yeah it's an unlikely beef but one and I'm invested in I've got two shirts saying Daily Goldie I would say that on record your tartar tan I could do better and no one takes their stuff home it's all for telly and that's it and I'm like are you kidding I live with eight people I was like I'm taking everyone's I took everyone's stuff home and you take it all home we ate for weeks like kings man I fed a whole Bangladeshi family with that cake man

15:51Mawaan Rizwan:okay so our food is here we're doing a ramen today I love a ramen tell us the full name of this one Ange

15:58Nick:So it's a pork and mushroom, tantanmen. And so you make your base. But the great thing about this is that you buy the ramen broth flavouring. So all you do is have your water, add your ramen flavouring to it, and then it's a little bit of chopping, et cetera, et cetera. Yeah, so you don't have to make the whole broth yourself. That's the key. That's the key. And what's tantanmen? So it's a Japanese noodle soup, and it's based on Chinese tantan noodles. And you make it with a sesame paste. So, of course, we've got that at the bottom. and you stir in your broth there. And traditionally it would be quite spicy, but because of our guest, only a little bit of spice.

16:34Nick:And so, but if you want more spice, it's there. And then, so that's your base. Then you've got your noodles. Then we've got pork that we saute with ginger, garlic, a touch of honey, five spice, and then finish with spring onions, sesame seeds. And then your base is the mushroom, which is the shiitake mushrooms. So you've got fresh shiitake mushrooms and dried shiitake mushrooms.

16:53Mawaan Rizwan:Why do you use both types?

16:55Nick:The dried will have a more intense flavor. so you mix those in with the pork, whereas, you know, every ramen has a vegetable base. You've got your fresh sliced mushrooms with your bak choy.

17:05Angela:The pork with the mushroom is so good. Yeah, good. It's so delicious. Sometimes the ramen can be a bit, just a bit bland. Yeah. But if the meat is done right and the mushrooms is done right.

17:17Mawaan Rizwan:Really good. And the recipe doesn't call for a jammy egg. No. You've added that for more?

17:22Nick:We've added a jammy egg because, you know, you like your eggs.

17:24Mawaan Rizwan:I think going for a ramen and a beer is a really good match.

17:28Nick:Yeah.

17:28Mawaan Rizwan:But there's also a wine pairing as well. What's the perfect wine pairing for this?

17:33Nick:So it's a Rizlin from Australia, from Adelaide Hills, and it's called the Dry Dam. And the Rizlin, it's sort of slightly, you know, it's got that acidity there, but there's a creaminess to it as well that will work really well with the ramen. So, cheers. Cheers. Welcome. Cheers.

17:50Angela:This is the life. There's more there if that's not a big enough portion. Oh, yeah, yeah.

17:54Mawaan Rizwan:We'll be getting more. Thank you. All the recipes that we do on Dish, waitrose.com forward slash Dish recipes. You can get the wine pairing, the how to do it, all on there. The method. It's so good, this Ange. And what we should talk about, juice.

18:09Angela:Let's get into it.

18:10Mawaan Rizwan:We should. Let's talk about it. And so for those who've not seen Juice, tell us about this because it's a truly one-of-a-kind type of show, isn't it? And it was a show that you had spent quite a bit of time, you know trying to make and get made it wasn't like an overnight thing for you was it yeah i

18:27Angela:was bitching it around for 10 years trying to get it made wow but i think everyone was like ah it's too weird it's too weird i'm like guys it's not even that weird it's actually just about a guy stumbling into love you know yeah um but just he does it literally and there's a lot of stumbling and a lot of physical comedy and and the walls start moving and when you know his emotions peak the world around them physically starts warping. And I think it's hard to make a TV show where people can't see an example of it already out there. So it's harder to sell, but it's more satisfying when you make it.

18:59Nick:Because there's no comedy like that on TV. Because it's all quite, you know, it's comedy and it's funny, but it's all following a storyline. But yours, you know, you're watching and you go, what happened there? You know, it makes you question it and look at it. And it's quite physical, isn't it?

19:11Mawaan Rizwan:Yeah, it is. It took 10 years to do it. Was there any point where you're like, I can't do this and what was it that made you want to carry on like you know when she got to year six why were you like four more years like what was it that made you you know this an essential

19:25Angela:story to tell I was doing other stuff at the same time do you know I mean yeah yeah yeah and that helped you know I was in the stand-up and I was doing I'm writing other scripts and and doing acting jobs and it just helped me actually the idea like aged like fine wine you You know, over time, I think the idea matured, even from series two to series one. I feel like it's got somehow more innocently childish and sophisticated at the same time. You know, the emotions in it, I feel like, are a bit more grown up than series two. But the imagination is even more vivid and immersive. I think the team around me really helped as well.

20:03Angela:It's all people who worked on it who are like, yeah, I want to make something different. You know, everyone wants audiences to be flicking through the channels and it looks like nothing else that's on.

20:12Mawaan Rizwan:And then how does the BAFTA win, winning a BAFTA, change what you, I guess, want to do and also what you're allowed to do? Does it then be like, oh my God, do whatever you want, you're doing the right thing? Or does it mean like the spotlight's more on you so you've got to, I don't know, tick more boxes for more people in BBC offices?

20:31Angela:How did it change you creatively? Yeah, I don't know, man. I think when you win an award, it's funny because all these people have stakes in that thing, you know, and it means something else to your parents when they're showing off to their neighbours. it means something else to your commissioner to your producer to you know and and you realize it's just it's really helpful for the show and it's really helpful for being given permission to make more stuff yeah but your day-to-day it's like it hasn't really changed much no it's a nice flex on dates yeah yeah you know like i leave you know i come around and i'm like oh this little thing you know it's just yeah sorry i just knocked that let me yeah yeah yeah and it's and it's heavy and they like holding it but

21:17Angela:so you know but yeah day to day i'm just i've actually just been in a bit of a bubble of making the second series so i just don't know i'm just coming out of that now so i just don't know how it's changed things that we how is it to go do the second because you know you've poured

21:30Mawaan Rizwan:your entire life's work into the first one how was it for you how was it entering especially off the

21:34Angela:back of you know huge success yeah i thought it would be hard yeah but actually it was weirdly freeing because the first show was based on a live show the second series was like well it can be anything now do you know i mean so i kind of weirdly found it freeing and actually it really took off and the world building just really became its own because i wasn't tied down to well i must

21:56Mawaan Rizwan:hit this story and how does it begin like when you are you know you could create anything what's

22:02Angela:like the sort of inception of it i look on my notes of all the ideas i've sort of collated over the last few months of little nuggets of things i kept having this like fever dream of like i think i need to i need to fight a demon clown version of myself and i just i don't know why but i have to do that and then it was like okay well what's the yeah yeah yeah so fun yeah i have to get swallowed up by a sofa and then end up in this sort of sofa underworld tunnel land and i don't know why but it's yeah it is i think we need it and often those weird kind of like conceptual ideas like office often have an emotional reason to that yeah of course i was like oh i think i was trying to get the character to feel grief i was trying to get them to feel you know vulnerability and love and that's why i'm thinking of this squidgy world or whatever you know i mean yeah

22:49Mawaan Rizwan:it's like dream analysis a little bit yeah those weird things you have in your dream you're like what does that mean? And then you're Googling and I'm like, oh no. Yeah, yeah. Oh no. I don't want to know that about myself. Do you have any recurring dreaming?

23:02Nick:As a kid, I had a hot, because we were talking about it earlier, because I walked to school with my brother and there was this woods called Reindeer Woods. And I, well, someone told me once there was a family in Reindeer Woods that stole kids and stuff. So I'd always run past the woods because I was petrified. So I'd have a recurring dream that my mum was stolen, my brother was stolen, my sister was stolen. but I did have that

23:23Angela:I don't want to mind your trauma but that is a great TV show idea do you mind if I you can have it is that alright series 3

23:31Nick:just a little acknowledgement at the end you know it'll be fine

23:34Mawaan Rizwan:families our families are like brutally honest which I love and I've read like your family also like brutally honest which you need it's good but your mum would like come on set and I love this would also be like the catering rubbish

23:49Angela:yeah

23:49Mawaan Rizwan:so she would bring her own

23:51Angela:she'd bring her own food every day and then she'd also bring food for me and my brother to be like you don't want to be eating that stuff she'd call it dead food because they use things out of jars and preservatives yeah yeah yeah yeah so she'd be like she every day she makes her food fresh you know because i live off catering a catering truck on a film set it's like i will eat it you

24:14Mawaan Rizwan:know if it's free i will eat it that's the policy yeah you know you you were saying the people around that you worked with made it with was i mean your brother your mom also yeah were they always like up for it where they was up for like yes because your mom ran an acting school and stuff right so she was yeah so she was like up for it yeah but did she take much convincing or well growing up

24:33Angela:my mom would always put like community plays on and like be teaching like the you know the immigrants in our communities and like in our community just like to have to they would she would teach them english via making them do plays that they didn't want to do but she wanted to do you know what i mean so we were always like doing like acting on the weekends and stuff so it was a very natural progression to be like mom i'm making a tv show like obviously you're going to be in it she would also kill me if if she wasn't yeah i don't have a choice man i don't

25:01Mawaan Rizwan:have a choice and she's so funny in it yeah she's so brilliant yeah i know too funny man yeah really great and would your dad come to that and come and get involved or no no no he doesn't would you

25:12Angela:Do you invite him or do you know that that's not his bag? Do you know I was bringing up family dynamics onto set? I didn't need the dad there as well. Do you know what I mean? Yeah, yeah, yeah. And then he'd all be like, oh, why didn't you put me in this? Because you can't act, dad, and I've told you. Do you know what I mean? Only the talented ones.

25:31Nick:You know.

25:33Angela:You know, he's not shy of telling me when he doesn't like any of my work. And does he give you feedback at your shows when he's come to see you do live shows? He once turned up to a show and he left halfway through because he got the gist. Genuinely. Genuinely. Is that you? I get it. Literally. And I was like, cool. He should have his own show to be fair. That is so our family. Yeah, it's so. It is so our family. It's because they've seen it all. I've probably like done a version of that growing up, performed at them. He's over it. But he is secretly proud. Yeah, of course. and I'll know it because when I meet his friends they tell me how much he's been talking about me and I'm like I wish he would just tell me directly but that's not that style yeah yeah I love it I take it I take it that's nice

26:22Mawaan Rizwan:I remember when I was doing X Factor and we went to Manchester and we were filming it up there and like I'm from Manchester and I said to my dad I said do you want to come and watch it he said I don't watch that shit in my own living room I'm not going all the way to Salford for it she just didn't come I was like I'm there for five nights he was like It's f***ing shit. No, but you know what?

26:42Angela:You need that. Won't come. When you work in showbiz, you need a parent who doesn't give away.

26:47Nick:Get grounded, you see. Oh, they're idiots. No way.

26:51Mawaan Rizwan:See you later, see you later. No one, we're going to do your fast food quiz. Tell us your favourite way to eat eggs.

26:59Angela:Boiled.

26:59Mawaan Rizwan:Correct. Yeah.

27:00Angela:Actually, sorry, that's a lie. No, it's a lie. The boiled thing is just a practical thing. On the go. I actually love poached. Okay, poached. I'll sell it. Very nice. And can you do a poached? Are you good? yeah what's your method don't don't need to do the spinny thing don't need to swirl the water oh not spin in just pop them in just make sure it's boiling boiling yeah pop them in

27:18Nick:what's your favourite sandwich filling

27:20Angela:tuna cucumber favourite form of potato mash

27:24Nick:your favourite herb

27:25Mawaan Rizwan:mint okay mint fresh what is the best fresh what is the best crisp

27:32Angela:monster munch oh yeah I've not had a monster munch for years I'm really hoping you're jaw wide you know oh get that Yeah, get that crunching. Yes.

27:40Nick:What's your favourite chocolate bar?

27:41Mawaan Rizwan:Currently, Star Bar. Star Bar, okay. I haven't had that for a while. Sunday Roast of Choice. Do you know what? Yeah, it's controversial.

27:50Angela:Man Loves a Wellington.

27:51Mawaan Rizwan:Oh, yeah.

27:55Angela:It was a good one. Yeah. I've got time for it. Man Loves a Wellington. You know what I mean? With the crisscross pastry. Yeah. I know. Mushrooms.

28:04Nick:Lovely, yeah. What's your favourite nut?

28:06Angela:Wool nut. Oh, yeah. pistachio oh

28:10Mawaan Rizwan:sorry you were doing so well pistachio I think is correct yeah yeah yeah it's correct yeah and finally what's the best thing on toast good old butter yes the chef's choice I want to talk to you about two more things actually I want to talk to you about wigs oh yeah because the wig is sort of the wig is kind of it's like you know the bowl wig is kind of it's on character I guess yeah juice how many wigs are we talking on the set of of juice 2 about 7 I think 7 wigs Seven and one that would spin. Oh, amazing. The whole bowl cut spins. Oh, fan. And so do you have to go to a wig creator and be like, this is the vision?

28:47Angela:Well, our makeup designer, Susanna Motta, is very, very talented. She makes all the wigs herself by hand. Oh, my God. It's one of the first things that's done when we start reproduction.

28:57Nick:Yeah. Wow.

28:58Angela:And yeah, the wig is very important. I love a wig. Yeah. I mean, when I was growing up, it was all about you put on a wig and you transform. You change. Yeah, and it's a little thing, but it helps. You know, I trained as a clown, yes, that's the thing. And you wear the red nose, and once the red nose is on, your clown is around your body, right? And so for me, the bowl cut is the red nose. It keeps this character in his humility.

29:24Mawaan Rizwan:I went to see Cher last year, and she did a different wig. Bowl cut wig? She did a bowl wig. She did a different wig for every song.

29:32Angela:Wow. This is what I mean. It's like 11 wigs in one show. This is what I mean, iconic behaviour. You've got to just... If I could wear a wig every day, I would. Yeah. You can.

29:41Nick:What's stopping you? No.

29:43Angela:My publicist says it's inconsistent. You have a BAFTA, dear. Take the wig off.

29:48Mawaan Rizwan:And we need to talk about the clown school as well, because I thought that was... I saw you say that on something, and I thought that was like a funny... Oh, it's clown school joke. But no, you went to clown school. No, everyone thinks it's a joke. I'm dead serious. Yeah, no, very serious.

30:00Angela:It was very expensive, Nick. Yeah. So do you apply? But it was in Paris, was it in France? Yeah, it was in the suburbs of Paris, in a little town called Etompe. And it's taught by this guy, he's like 90-something, I think now. And he sits there, he's this old professor with round red glasses, and he sits there with a drum, and you go up and you do your clown act, and if he's shit, he bangs a drum, and says, you are shit. And then you have to sit down.

30:28Mawaan Rizwan:Wow.

30:29Angela:There was like 30 people in the class, you walk out one by one, you have to do a challenge, etc. You do your best impression of a washing machine. And then you do your best, and then he gets everyone in the class to tell you how shit that was. Oh, brilliant. Unless it was good, which it really was with me. And it's like, you know the film Whiplash? Yeah. It's like that with the red nose. Nothing funny about it. Really intense. But do you know what?

30:55Mawaan Rizwan:It sounds like hell.

30:56Angela:How long were you there? I was there for the summer course. That was all I could afford, just the summer. People did it for three years. well yeah the summer was enough it broke me yeah I bet and it was what I loved about there's a romanticism about like old school French circus but you think that's what

31:13Nick:sort of gave especially with Juice that physical side to your humour because with clown it's mimicking it's you know a bit mime yeah it's mime it's all that sort yeah look you see da da da da da wow you know but I think oh wow have you trained? yeah I was there I was in the back going shit shit

31:34Angela:you'd make a great teacher you would I would shot in black and white yeah yeah and with a drum you should do a food school version I'll do that every day she does it's called Murano

31:51Mawaan Rizwan:okay should we do our end of show question for your chance to win the Waitrose goodie bag all you've got to do is answer our end of show question what's in it Oh, loads of stuff. Loads of boiled eggs.

32:03Nick:Oh, chocolate fingers. All your faves.

32:06Angela:Hi, Moan. Thank you for coming on Dish and being great. To win the Waitrose goodie bag, you just need to answer this one question. Will you play Dish Dash? Yes, I will. What the hell is Dish Dash?

32:16Nick:So it's something the crew and I have been cooking up. Excuse the pun. So it's a little quiz. In here, in the chef's hat, there's lots of letters. You're going to pick a letter and then you have to name as many food items for that letter. So like L, lettuce, you know, that sort of thing. Yeah, great. You've got 60 seconds to name as many as possible. If you need to pass because you can't do it, you move to another letter. So if you can only say lettuce, then pick another letter.

32:43Angela:I'm going to say lettuce for every letter now.

32:45Mawaan Rizwan:Lettuce. So you're the first person to play this.

32:48Nick:I'm going to... Go on. Timing. Time, 60 seconds. I'm going to write down every word you say. I'm also going to judge if you make up food items that I don't know.

32:58Angela:Oh, okay.

32:58Nick:So you can't just suddenly randomly say something and go, no, no, that's it. My mum made that. I had that as a kid and I don't know what it is. Just to keep it above board.

33:06Angela:Sure. Okay. Fine. Okay. Are you ready, Ange?

33:09Nick:I'm ready. Are you ready?

33:10Angela:I'm so ready. Are we all ready? Yeah. Okay.

33:12Nick:Go. C.

33:14Angela:Cucumber. Cauliflower. Cumin. Carom seeds. Carrots. Yes. What do you eat? You can make it with it. Copacabana. That must be a cocktail. You can make... What about a chocolate bar? Crunchy. Yeah. Cranberry. Yes. Corn, Caleb. They're big.

33:36Nick:You get them for your birthday. Cake. Yeah.

33:39Angela:Cake.

33:39Nick:How many more? How many 60 seconds? Right. Chocolate. Chocolate. Move on. Another letter if you're stopping. Yeah, go.

33:46Angela:N. Na, na, na, na, na, na, na, na, na, na, na, na, na, Chocolate. The name of a chef. What did you just eat? Noodles. Yes. God, I'm good. Name of a chef. Nachos.

34:01Nick:Nachos is good. It's a hazelnut paste, Italian. Nutella. Yeah.

34:06Angela:Nougat.

34:07Nick:Yeah. What's your favourite? It's all... Nut. Oh, oh, oh, come on.

34:10Mawaan Rizwan:We've got two, one. Oh, we're done. Yeah. One minute. Okay. Wow, the timer really... The timer gets panicky.

34:20Nick:the timing goes well.

34:21Mawaan Rizwan:I don't do well under pressure.

34:23Nick:You only had, you pulled another letter once, so you get one point off, but you got 12 points, which is pretty impressive.

34:32Angela:And I believe like a record high score. A record high score. No one has ever got more than that.

34:38Mawaan Rizwan:Your C's were good.

34:39Nick:Yeah, C's were very good. N is hard.

34:42Mawaan Rizwan:I was rooting for Nigella seed. Oh, yeah. Nigella seed. A hot chef. Yeah, very good. Even I was not thinking that.

34:51Angela:I was going to say Jamie Oliver. The goodie bag is yours. Mouan Rizwan, everybody.

34:57Mawaan Rizwan:Thank you, Mouan. Mouan, thank you so much. Thank you, Mouan. That was so fun. A round of applause for our guests. Mouan Rizwan, everybody. Thank you. Okay, we are here. The end of the episode. We have time for one question. A massive thank you to Mouan for joining us. He was brilliant. He really was. We've got this because this is quite timely because obviously Mawon shared quite an interesting food combo, burracha and packet noodles. Now that he's gone, did you actually like it? I did actually, yeah. Well, he's not the only one who's into mixing things up. This was a message from someone on YouTube saying, my leftover pasta hack.

35:35Mawaan Rizwan:Lots of butter in the pan.

35:37Nick:Yeah.

35:37Mawaan Rizwan:Add cooked pasta.

35:39Nick:No.

35:40Mawaan Rizwan:Sprinkle some sugar.

35:42Nick:Definitely no.

35:43Mawaan Rizwan:Ground walnuts.

35:45Nick:So-so.

35:46Mawaan Rizwan:Yeah, leave that for a few minutes so it caramelises. Pasta, walnuts and sugar, yeah. It's perfect with a scoop of vanilla ice cream. Pasta, sugar, dessert.

35:58Nick:To be fair, there's a cake in southern Italy, which is a spaghetti cake, and it's pre-cooked pasta, so I don't know if I said no to that. Can you pre-cook it? And you mix it with ricotta, sugar, honey, and you bake it. It's an Easter dish. Oh, you told me about this, yeah. And you slice it, yeah. So there is a dish that's something similar. So maybe there's something in there. Yeah, I mean, I don't like that. So I'm definitely not going to like that one.

36:18Mawaan Rizwan:No, but please, if you are listening to this, take away the ramen. Do not take burrata and instant noodles and pasta and sugar madness.

36:26Nick:The ramen beats everything. Yes.

36:28Mawaan Rizwan:Thank you for those messages. And we will see you next week. Thanks for listening.

36:32Nick:Thank you.

36:35Mawaan Rizwan:If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action, making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.

36:52Nick: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.

37:00Mawaan Rizwan:If you do want to get in touch, please do. Email your questions, thoughts and suggestions to dish at waitrose.co.uk.

37:09Nick:Dish from Waitrose is a cold glass production.

37:12Mawaan Rizwan:Waitrose, the home of food lovers.